This recipe was adapted from “Party Receipts from the Charleston Junior League” cookbook, 1993 edition. If you’ve been reading this blog from the beginning, you already know that I totally love Junior League cookbooks. I suppose women in the Junior League (especially in decades past) hosted parties and luncheons and ended up collecting the very best recipes. Who knows?
If you ever come across a cookbook from any Junior League, be sure to buy it – I’ll bet anything that the recipes you find within will surprise you.
Examples of good cooking from my Junior League Cookbook collection.
From “Soupcon – Seasonal samplings form the Junior League of Chicago” - 1974
From “Clockwise Cuisine- Junior League of Detroit” -1986:
Here’s what you need:
16 ounces Low-fat cream cheese (Neufchatel style)
8 ounces whipped butter
2 cloves garlic – minced or squeezed through garlic press
½ - ¾ t Beau Monde seasoning- this is a bit salty, so add it to taste
½ t dried thyme leaves
½ t dried basil leaves
½ t dried chives
½ t ground marjoram
Here’s what you do:
Mix well! Delicious!