JHS Alumni CookBook

Alumni, Teachers and Friends of JHS --- We hope everyone will participate in this fun and worthwhile project! When we get enough recipes, we will prepare the JHS Alumni CookBook and sell copies. All of the profits will go to Jacksonville High School and the Jacksonville community.

We will need a few volunteers to help coordinate this effort along the way, so if you are willing and able, please e-mail Joan ----- and be sure to spread the word about the cookbook project!

Please read these guidelines before you send your recipes!

Send your recipes to Recipe@JHSAlumni.com You may send as many recipes as you'd like.
Include your name and Class Year. If you are (or were) a teacher or faculty member (including administration), please tell us the years you were affiliated with JHS and in what capacity.
Give us a little 'history' of the recipe if it is one that has been in your family for a long time, or if it has special meaning or if it was given to you by someone important to you. Some recipes have neat stories behind them -- we'd like to know!
Proof read the recipe before you send it to make sure that you didn't leave out any of the ingredients and that the mixing / baking / cooking / storing / serving instructions are clear. Be especially aware of the difference in the abbreviations for 'tsp' and 'tblsp' -- it can make a huge difference in taste! Also, if you have any 'hints' or 'tips' for altering or adjusting the recipe, please include that information.
We much prefer to use drawings (line art sketches are fine) by alumni instead of commercial clip art if we can, so if you are artistic and can draw some of the illustrations for the upcoming JHS Alumni CookBook, please email Joan.
Take a look at the example recipe below to give you an idea of what we're looking for. While we're gathering recipes for the JHS Alumni CookBook, we will feature recipes that are submitted to us on the web site, so get out your favorite recipes and send them to Recipe@JHSAlumni.com

The example format below is to show you the information we need.
There are three 'sections' (the blocks on the right are explanatory).

Spinach Oh-La-La (Jane Doe '48)	Recipe Name Your Name and Class
My grandmother made wonderful baked spinach. I've always been sorry that I didn't get her recipe, but I've adapted this one to my modern, always-in-a-hurry kitchen. (My grandmother would NEVER have used frozen spinach or canned bacon!)	Recipe 'introduction' -- if you have one. This is optional, but fun!
2 packages frozen, chopped spinach 4 green onions, chopped (tops and bottoms) 1 small yellow onion, chopped 1 tblsp. butter or olive oil 1 tablespoon canned real bacon bits (NOT artificial bacon bits) -- or fry your own! 1/4 cup seasoned bread crumbs (homemade is much better if you have time) 1 (3-oz). can mushrooms, stems and pieces salt and pepper to taste Grated, sharp cheese (optional) Cook spinach according to package directions and drain. Saute the onions in butter or olive oil (if you fried fresh bacon, use the drippings) until they are soft. Combine all of the ingredients and mix well. Place in a casserole and bake for about 20 minutes at 350 degrees. Serves 8. Tip: If you don't mind the extra calories, sprinkle a little grated sharp cheese over the top of the casserole for the last 5 minutes of baking time. Sprinkle a little paprika on top of the cheese (for color) after you take the casserole from the oven.	Mixing and cooking instructions -- and tips or hints, if you have any to share.

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