Junior League of Sacramento

In celebration of our recent 65th anniversary, the JLS reprinted the popular 1991 Celebrate! cookbook.

Celebrate! A Toast to Fine Food and Good Friends From the Junior League of Sacramento is a masterful collection, containing more than 400 recipes tested for excellence in some of the finest professional and home kitchens in the Capitol City of California. This is a perfect addition to your cookbook collection. It makes a wonderful gift for all occasions.

Proceeds raised from the sale of Celebrate! go to support the League's vision of enhancing the well-being and future of women and children in the greater Sacramento area.

Click here to view a list of area retailers that carry Celebrate!

To order a copy of Celebrate!, please CLICK HERE.

If you would like to take advantage of the case discount, please contact the JLS Office and ask to be put in touch with the Cookbook Chair.

CHICKEN STUFFED WITH SPINACH AND RICOTTA
Serves 4

3-pound chicken (or chicken breast)
3 garlic cloves, minced
1 cup ricotta cheese
1 tablespoon butter
4 tablespoons butter, softened
1 tablespoon oil
1/2 cup grated Parmesan cheese
1 egg, beaten
1/2 teaspoon each: marjoram, thyme, savory and oregano
Salt
1/4 cup white wine
1/4 teaspoon white pepper
1/4 cup olive oil
3 packages frozen chopped spinach
1 teaspoon minced garlic
1 medium onions, minced
Pinch of each thyme, savory and oregano

Mix ricotta and butter. Add Parmesan cheese and spices. Cook the spinach and drain well, pressing out all water. Sauté onions and 3 minced garlic cloves in butter and oil until soft and add to cheese mixture. Add spinach and egg. Season with salt. Chill. Cut chicken down back and cut backbone out. Cut tail off and cut wings off at the first joint. Turn over on back and flatten with hand until the breast bone cracks. Starting at neck, loosen skin from meat but not to edge. Marinate flattened chicken in white wine, olive oil, 1 teaspoon minced garlic and additional herbs. Stuff chicken between meat and skin with spinach mixture. Bake at 400 degrees for 15 minutes. Reduce heat to 375 and continue baking for 30 to 40 minutes. Remove and cut into fourths. Serve immediately.

Instead of a whole chicken, chicken breast halves can be used. Stuff mixture between meat and skin. Bake at 375 degrees for 30 minutes. This can be sliced and served at room temperature.

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