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1. Spinach and Sausage Frittata

2. Shrimp and Vegetable Pasta

3. Honey Bourbon Grilled Pork Tenderloin

Book Description

A cookbook that the Junior League of Chicago created. It is broken up into chapters that display pictures and explanations of the different and diverse Chicago neighboorhoods. It has a glossy cover, nice illustrations, and very easy recipes inside that even the "non-cook" can make and make quickly

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Celebrate Chicago!; A Taste of Our Town

Authors: Junior League of Chicago

Date: November 1996

ISBN: 0961162236

Publisher: Favorite Recipes Press

Hardcover

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Servings: 4 to 5

• 1 pound Italian sausage

• 1/4 cup olive oil

• 1 (10-ounce) package frozen spinach, thawed, drained

• 8 ounces mushrooms

• 1 medium onion, chopped

• 6 eggs

• 3/4 cup grated Parmesan cheese

• 2 cloves of garlic, minced

• 1/2 teaspoon dried basil

• 1/4 teaspoon marjoram

• 1/4 teaspoon salt

• 1/4 teaspoon freshly ground pepper

• 1 cup shredded mozzarella cheese

• 1/4 cup grated Parmesan cheese

1. Brown sausage in large skillet over medium heat; remove sausage and drain well.

2. Heat olive oil in skillet until a haze forms. Add spinach, mushrooms and onion. Saute until onion is translucent. Remove from heat.

3. Combine eggs, 3/4 cup Parmesan cheese, garlic, basil, marjoram, salt and pepper in bowl and mix well. Stir in sausage and mushroom mixture.

4. Pour into buttered 9-inch cast-iron skillet or pie plate. Sprinkle with mozzarella cheese and remaining 1/4 cup Parmesan cheese.

5. Bake at 350 degrees for 25 minutes or until set.

More From This Book:

1. Spinach and Sausage Frittata

2. Shrimp and Vegetable Pasta

3. Honey Bourbon Grilled Pork Tenderloin

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