Weekend Cooking: Junior League Favorites

It's pretty well-documented that I'm a big fan of Junior League cookbooks, and I have quite a collection. I've shared a few recipes from various editions in the past, but I thought I'd share my "top five" favorites, the ones I most frequently use.

Some Like It South
Pensacola, Florida

Food for Thought
Birmingham, Alabama

True Grits
Atlanta, Georgia

Stop and Smell the Rosemary
Houston, Texas

Come On In!
Jackson, Mississippi

Finally, here's my go-to pasta salad recipe, from Food for Thought. It's sooo delicious...it's the dill that makes it so special. I've never gotten anything less than rave reviews when I serve it.

Tri-Color Rotini with Chicken and Broccoli

2 pounds cooked chicken, chopped
6 cups tri-color rotini pasta, cooked and drained
2-1/2 teaspoons salt
1 cup chopped celery
2 tablespoons Creole seasoning
2 cups fresh broccoli florets

Dressing:
1 cup olive oil (I use a little less)
1/2 cup red wine vinegar
1 cup mayonnaise
2 tablespoons lemon juice
2 tablespoons dried dillweed

Put all salad ingredients in a large bowl. Make dressing and toss all to combine. Chill and marinate at least 6 hours before serving.

Note: I put the broccoli into the colander before draining the pasta, and the hot water steams it.

This post is part of Weekend Cooking, which is hosted by Beth Fish Reads.