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Index
1. Grandma's
Cinnamon Buns
2. Green Taco Sauce
3. Greenbrier Bread Pudding with Vanilla
Sauce
4. Grilled
Halibut
5. Grilled Pound Cake with Warm
Fruit Glaze And Ice Cream
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1. Title: Grandma's Cinnamon Buns
Yield: 1 Servings
Categories: Cakes
& pie, Desserts
Ingredients:
1/4 lb Butter
4
Heaping cups flour
1 c Milk
1 ts Salt
3 Eggs
3/4 c Sugar
1 pk Yeast
1/2 c Warm water
Day Before Melt butter, add milk, sift flour, add
salt, eggs, yeast (which
has been diluted in warm water), butter, and
milk, sugar, etc. Mix to
proper consistency (which means you add flour
until you can just about
handle the dough - it should be pretty sticky -
and set away, warmly
covered, to raise.
Next AM Flour board - take part of dough at a
time and knead again
(slightly) - roll out to about 1/4 inch
thickness. Cover with plenty of
melted butter, cinnamon and sugar mixture, and
raising. (Also nuts if
desired but not necessary). Roll - cut into 2
inch sections - Cover bottom
of baking pan with plenty of brown sugar and
butter. Stand sections of this
~ on end -- close together until pan is filled.
Stand away to raise until
dough reaches top of pan. Pan should be 3 or 4
inches high. Bake for nearly
one hour in slow oven. (Heat oven first until
very hot - then turn down to
slow oven.)
Posted to JEWISH-FOOD digest by Sue & Sam
Hurwitz on
Oct 19, 1998, converted by MM_Buster v2.0l.
Source: Steve's Recipe Database
------------------------------------------------------
2. Green Taco Sauce
Try this on tacos for a change of pace from the
standard
red sauce.
Makes about 1 1/2 cups
1/2 pound Tomatillos (Mexican green tomatoes)
1 Jalapeno
1/2 cup Onion, diced
1 teaspoon Garlic, minced
2 Tablespoons Cilantro, chopped
1 cup Chicken broth
2 teaspoons Olive oil
Remove the husks from the tomatillos and quarter them.
Drop
them in boiling water and cook for 10 minutes. Drain.
Remove the stem and seeds from the jalapeno. Roughly
chop
it. Add the tomatillos, jalapeno, onion, garlic and
cilantro to a food processor. Pulse until a course sauce
forms. Heat the oil in a saucepan. Add the mixture and
cook
for 5 minutes, stirring constantly. Add the broth,
reduce
the heat and simmer until thickened (about 10 minutes).
Cool before serving. Cover and refrigerate any leftover
portion.
- Nick Sundberg
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3. Title: Greenbrier Bread Pudding with Vanilla Sauce
(Wonderful!)
Yield: 10 Servings
Categories: Desserts,
Great,
Yeast
bread
Ingredients:
1/2 lb White bread (bakery bread)
Unsliced
4 oz Butter, melted
6 Eggs
24 oz Milk
8 oz Whipping cream
1/2 lb Sugar
1 c Raisins
Vanilla to taste
-------------------------------VANILLA
SAUCE-------------------------------
2 c Whipping cream
1/2 c Sugar
4 Egg
yolks
1 tb Flour
1 tb Vanilla
1/4 ts Salt
2
Scoops vanilla ice cream
Grand Marnier or Brandy to
Taste, if desired
Cut the bread into 1 inch slices and then into 1
inch squares. Toast in a
400 oven until nice and golden brown.
Grease the bottom of a casserole (just a little
smaller than 9 X 13) and
place the toasted bread equally spread in the
casserole. Drizzle the
butter over the top of the bread squares.
Combine the rest of the pudding ingredients and
pour over the bread.
Bake at 350 until the custard is firm.
This will take approximately 45
minutes.
To make a peach bread pudding, place sliced
peaches on top before baking.
Vanilla Sauce
Combine the cream and sugar in a pan. Bring
to a boil. Remove from the
heat. Beat the yolks, flour, vanilla, and
salt. Stir in a little of the
hot cream to temper. Add this mixture to
the rest of the hot mixture.
Cook, stirring continually (don't overcook) until
just thickened. Remove
and add the ice cream. Stir until the ice
cream is melted. Strain through
a fine sieve or cheesecloth.
If you like the flavor of brandy or Grand
Marnier, add to the custard (to
taste) after it is done.
I like the sauce to be warm when I serve it.
Taken from an episode of Chef du Jour/FTVN.
The chef was from the
Greenbrier Hotel in West Virginia.
Posted to MM-Recipes Digest by Marie
Bordewisch
on Nov 07, 1998
Source: Steve's Recipe Database
------------------------------------------------------
4.
Pasta, Seafood and Eggs:
Grilled Halibut
from Dining by Design
Stylish Recipes * Savory Settings
___________________________________
INGREDIENTS:
4 (about 2 pounds total) halibut fillets
Juice of 2 lemons
3/4 cup virgin olive oil
2 Tablespoons Dijon mustard
2 teaspoons prepared horseradish
2 Tablespoons chopped fresh rosemary
1 cup quartered mushrooms
1/4 teaspoon sea salt
Freshly ground pepper to taste
TO PREPARE:
Marinate the fillets in the lemon juice for 2 hours.
Combine the oil, mustard, horseradish, rosemary, salt
and
pepper in a measuring cup. Pour over the fillets;
marinate
for 2 hours, turning once. Drain, reserving the
marinade.
Fire up the grill. Brush the grill rack with oil.
Arrange
the fillets on the rack. Grill for 4 to 5 minutes
per
side, basting with the marinade. Serve with small
red
potatoes or lemon rice.
SERVINGS: 4
___________________________________
Copyright 1999 by The Junior League of Pasadena, Inc.
All
rights reserved.
Visit The Junior League of Pasadena web site
(http://www.jrleaguepasadena.org) to purchase copies of
Dining by Design and other fine cookbooks, or call their
cookbook hotline at (626) 796-0162.
The Junior League of Pasadena, Inc., is an organization
of
women committed to promoting voluntarism, developing the
potential of women, and improving the community through
the
effective action and leadership of trained volunteers.
Its
purpose is exclusively educational and charitable.
Proceeds
from the sale of Dining by Design will support the
Junior
League's indispensable work within the community for
those
in need.
------------------------------------------------------
5. Title: Grilled Pound Cake with Warm Fruit Glaze
And Ice Cream
Yield: 12 Servings
Categories: Desserts
Ingredients:
1 Pound
cake
1/2 c Balsamic vinegar
1/2 c Brown sugar
1/2 c Strawberry preserves
1/4 c Maple syrup
2 c Fresh berries
1/2 ga Perry's vanilla ice cream
Grill or broil slices of pound cake and set
aside. In a saute pan bring
vinegar, sugar, preserves and syrup to a brisk
boil. Let reduce to a nice
thick syrup, add fruit and heat until warmed.
Serve strawberries over pound cake with ice cream
on side.
From Clarkson Culinary Institute, ToB Participant
1992-1998, in "Taste of
Buffalo Cookbook 1998". Typed for you by
Joan MacDiarmid.
Posted to MM-Recipes Digest by "Rfm"
on Aug 19, 98
Source: Steve's Recipe Database
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