This issue "R"  
07-09-09
 

A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ] http://www.acrafteladymailing.com/recipes/archives.html  

Index
1. Raspberry Cream Cheese Coffee Cake Recipe
2. Ratatouille
3. Raw Spinach Salad and Dressing
4. Regal Almond Cake Recipe
5. Rigatoni
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1. Raspberry Cream Cheese Coffee Cake Recipe

A delicious and velvety dessert
From "From Portland’s Palate...A Collection of Recipes from the City of Roses," published in cooperation with your Daily Inbox newsletter.

INGREDIENTS FOR PASTRY:


2-1/4 cups all-purpose flour

1 cup granulated sugar, divided

3/4 cup butter, chilled

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup sour cream

2 eggs, divided

1 teaspoon almond extract

INGREDIENTS FOR FILLING:


1 (8-ounce) package cream cheese, room temperature

3/4 cup raspberry preserves

1/2 cup sliced almonds

TO PREPARE: Preheat oven to 350 degrees.

Grease and flour bottom and sides of a 9-inch springform pan.

In a large bowl, combine flour and 3/4 cup sugar.  Cut in butter using a pastry blender or fork and work into coarse crumbs.  Set aside 1 cup of crumb mixture.

Into remaining crumb mixture, add baking powder, soda, salt, sour cream, 1 egg and almond extract.  Blend well.

Spread batter over bottom and 2 inches up sides of pan.  Batter should be about 1/4-inch thick on sides.

In a small bowl, combine cream cheese, remaining sugar and 1 egg and blend well.  Pour over batter in pan.  Carefully spoon preserves over cheese filling.

In a small bowl, combine the 1 cup reserved crumb mixture and sliced almonds.  Sprinkle over the top.

Bake in a 350-degree oven for 45 to 55 minutes, or until cream cheese filling is set and crust is golden brown.  Cool 15 minutes.  Remove sides of pan.  Serve warm or cool, cut into wedges.

NOTE: If you have leftovers, be sure to refrigerate!


SERVINGS: 10 - 12
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2. Soups and Vegetables:
Ratatouille

from Above & Beyond Parsley...
Food for the Senses

INGREDIENTS:

1 pound eggplant, peeled and diced
Salt
1-3/4 pounds tomatoes, peeled and chopped
Bouquet garni of thyme and bay leaf
2 cloves garlic
3 tablespoons olive oil
1 pound onions, sliced
1/2 pound carrots, peeled and cut into thin sticks
1-3/4 pounds zucchini, diced
Salt and freshly ground pepper, to taste

TO PREPARE:

Place eggplant in a bowl or on a wire rack and sprinkle generously with salt.  Let rest for 30 minutes, then rinse and squeeze dry.

Place tomatoes in a saucepan with bouquet garni and garlic.  Simmer uncovered for 30 minutes to make a thick sauce.  Remove bouquet garni and garlic.

Heat oil in a large pot, add onions and carrots, and saute lightly.  Add zucchini, then cover and simmer for 15 minutes, stirring occasionally.  Add eggplant and tomato sauce.  Season with salt and pepper, then cover again and simmer 1 hour, stirring occasionally.

SERVES:  8 - 10

Copyright 1984 The Junior League of Kansas City, Missouri, Inc.  All rights reserved.
   
To purchase copies of Above & Beyond Parsley, visit the Junior League of Kansas City, Missouri, Inc. cookbook order web site or call (816) 444-2112 from 8:30am-4:30pm M-F Central time.
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3. Raw Spinach Salad and Dressing

Make a big bowl so everyone can enjoy

From, "River Road Recipes II... A Second Helping," published in cooperation with your Daily InBox newsletter.


INGREDIENTS:

Salad:

1/3 cup finely chopped celery

1/3 cup finely chopped onion

2 hard-boiled eggs, diced

1/2 cup cubed cheddar cheese

2-1/2 cups spinach, torn into bite-size pieces Dressing:

2/3 cup mayonnaise

1 teaspoon vinegar

1/4 teaspoon Tabasco sauce

1/4 teaspoon salt

2-1/2 tablespoons horseradish TO PREPARE:

Salad:  Combine the first four ingredients.  Add spinach and toss lightly.

Dressing:  Mix ingredients well.  Add dressing to salad just before serving.

SERVES: 6 - 8
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4. Regal Almond Cake Recipe

A sweet piece of heaven

From the, "Houston Junior League Cookbook," published in cooperation with your Daily InBox newsletter.

INGREDIENTS:


2 tablespoons butter

3/4 cup thinly-sliced almonds

1 tablespoon sugar

3/4 cup butter

1-1/2 cups sugar

1 teaspoon vanilla

3/4 teaspoon almond extract

1 teaspoon grated lemon peel

3 eggs separated

2-1/2 cups sifted cake flour

3 teaspoons baking powder

1 teaspoon salt

1 cup milk TO PREPARE:

Heat oven to 325 degrees.  With the 2 tablespoons butter, generously grease bottom and sides of a 10-inch tube pan, press almond slices into butter on both bottom and sides; sprinkle with the 1 tablespoon sugar.  Set aside.  Thoroughly cream the 3/4 cup butter with the 1-1/2 cups sugar.  Add vanilla, almond extract and lemon peel.  Beat in egg yolks until light and fluffy.  Sift together flour, baking powder and salt.  Add to creamed mixture alternately with milk, beating after each addition.  Beat egg whites until stiff but not dry.  Gently fold egg whites into batter.  Carefully turn batter into prepared pan.  Bake in preheated oven about 1 hour and 10 minutes.  Let cake stand upright in pan for about 10 minutes; then invert cake onto wire rack to cool.

SERVES: 8 - 10
 
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5. Rigatoni

INGREDIENTS:



4 cloves garlic (minced)
1 green pepper (chopped)
1 red pepper (chopped)
1 cup fresh basil (torn into small pieces)
1 lb. shredded Mozzarella cheese
1/3 cup olive oil (separate 2 Tbls.)
1 lb. rigatoni noodles (cooked al dente)
10 plum tomatoes (diced)
Salt  to taste
  Fresh ground pepper  to taste



DIRECTIONS: 


In a skillet, sauté garlic in 2 tablespoons olive oil over very low heat till almost brown; remove from heat. In a large bowl, combine peppers, tomatoes, basil, remaining olive oil, and garlic; lightly salt and pepper heavily; stir and cover.
Let set at room temperature for at least 6 hours. When ready to serve, boil water and cook rigatoni until al dente. While rigatoni is cooking, cover tomato mixture with Mozzarella cheese and a dash more olive oil; toss mixture. Drain pasta and stir into tomato mixture. Serve immediately with garlic bread.

Source: Recipe Ross

 

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