In this edition of Wyoming Community Cookbook, we’re sharing not one but two recipes from the beloved Junior Women’s Club Cookbook archives, all in honor of the JWC’s 75th anniversary.
The Joint Women’s Collaborative (formerly known as the Junior Women’s Club) is one of Wyoming’s oldest and most impactful non-profit organizations. The JWC spearheads several fundraising initiatives that have become part of the fabric and history of Wyoming, including Light Up Wyoming, Shamrock Shakedown, and annual mum sales. In turn, the JWC leverages these funds to support many community and volunteer organizations, including (but not limited to) Bethany House, Dress for Success, Pets in Need, and the City of Wyoming. In 2023, they are celebrating 75 years of service to our community.
The history of the JWC Cookbook is fascinating. On average, a cookbook would only be released about once every seven years. Among each category—appetizers, mains, desserts, etc.—the book had a strict threshold for the number of recipes that could be published, meaning the competition was stiff. Each submission was prepared and taste-tested by a group of members, with only the most mouthwatering recipes making the cut.
The cookbooks were not only an important fundraising strategy. They were also a cultural connection between JWC and the community at large. Ask anyone to pull out their JWC cookbook today and you’re likely to flip through a set of well-loved, well-worn (and maybe a bit stained) pages. Whip up one of the time-tested hors d’oeuvres below and be a part of 75 years of history.
Pinky Winks
1 lb. hamburger
1 lb. Weber’s sausage (mild)
1 lb. cubed Velveeta cheese
½ tsp. oregano
½ tsp. cayenne pepper
½ tsp. garlic salt
2 loaves Pepperidge Farm party rye
Brown hamburger and sausage; drain off fat. Add cubed Velveeta and stir in until melted. Add oregano, cayenne, and garlic salt. Mound on rye bread, about 1 tbsp. per slice. Broil as many as needed until hot and bubbly. Can be made ahead and partially frozen on cookie sheets, so topping won’t stick, then stored in a big plastic bag in the freezer. You can then take out as many as are needed. Can be defrosted for faster broiling in the microwave, on low, for 3-3½ minutes. Serves 10 or more.
Judy Neugebauer
Marcy Lewis
Elizabeth Hilb
Dill Dip
1 cup sour cream
1 cup mayonnaise
1 tsp. dill weed
1 tsp. Beau Monde spice
1 tbsp. parsley flakes
1 tbsp. minced onions
Mix all ingredients and chill thoroughly. Serve with a tray of cauliflower florets, celery sticks, carrot sticks, and cucumber slices. Also good with chips. Makes 2 cups.
Darlene Adams
