I had the pleasure of purchasing the Simply Irresistible….Too cookbook from the Conway Junior Auxiliary, and I wanted to share some of the recipes that I have tried. This cookbook provides you with Jr. Auxiliary history, some great pictures of past and current members, and the most enjoyable part to me is that most of the recipes have notes of helpful hints!
Junior Auxiliary represents a serious endeavor on the part of women to be active and constructive community participants and to assume leadership roles in meeting community needs. Junior Auxiliary provides members with the opportunity to serve and to be a vital part of the community. Chapters encourage members to render charitable services which are beneficial to the general public, but with particular emphasis on children. Helping children and making a difference in their lives is the principle on which Junior Auxiliary was founded. Visit the Conway Junior Auxiliary’s website at www.jaconway.org for more details.
All recipes in this issue are from the Junior Auxiliary’s Simply Irresistible….Too. For more information, or to place an order for a cookbook, email Leslie Johnson at lesjoh@yahoo.com, or mail in your request to Junior Auxiliary of Conway, P.O. Box 10418, Conway, AR, 72033. Or you can pick one up at Rose Cottage, The Kitchen Store, Conway Classic Touch, Cross Creek Sandwich Shoppe, Make-A-Meal, or Something Blue.

Spectacular Hummus Dip
Barbara Satterfield
1 (15 ounce) can garbanzo beans, well drained
4 garlic cloves, peeled and chopped
½ teaspoon salt
Pinch of ground cumin
2 pinches of paprika
Juice of 1 lemon or 1/3 cup lemon juice
1/3 cup light olive oil
Vegetables or party rye bread

Combine beans and garlic in a food processor. Process until smooth. Add salt, cumin, paprika, lemon juice, and oil. Process until thoroughly mixed. Serve with vegetables or party rye bread.
SERVIES 1 ¼ CUPS

Veggie Pasta Salad
Susie Walker
3 carrots, peeled and julienne
1 sweet red pepper, cut into ¼ inch strips
1 (16 ounce) package broccoli florets
1 cup grape tomatoes, halved
8 ounces ziti pasta, cooked al dente
2/3 cup olive oil
2 tablespoons lemon juice
2 tablespoons Dijon mustard
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon pepper
Garnish with chopped basil

Combine carrots, peppers, broccoli, tomatoes, and pasta in a large bowl. Whisk together oil, lemon juice, mustard, parsley, basil, oregano, salt and pepper. Pour dressing over salad and toss gently to coat. Cover and refrigerate at least 2 hours. Garnish with basil.
SERVIES 6-8

Note: This salad is better the next day. It is very easy as the carrots are julienne cut in bag. It is also a very colorful salad.
Sue’s Easy Strawberry Trifle
Jennifer Kendrick
1 quart strawberries, sliced
¼ cup sugar
1 prebaked angel food cake
2 (3 ounce) packages instant vanilla pudding mix
5 cups milk
1 banana, sliced
1 (8 ounce) container Cool Whip, thawed

Combine strawberries and sugar. Mix well. Cut cake in half. Tear each half into bite size pieces. Layer bottom of trifle bowl with one half cake pieces. Blend pudding mix with milk. Layer half of strawberries, banana, and pudding. Repeat layers of cake, strawberries, banana, and pudding. Spread Cool Whip over top. Refrigerate.
SERVES 10-12
**An easy dessert my wonderful mother-in-law makes. Everything she makes is good!