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07-13-09
 

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Hi Everyone!
I hope you enjoy the recipes!

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Index
1. Scrambled Eggs with Smoked Salmon and Chives
2. Seasoned Pork Chops & Rice
3. Sloppy Jose
4. Spicy Pear Cake
5. Strawberry Margarita
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1.                Pasta, Seafood, Eggs and Grains:
         Scrambled Eggs with Smoked Salmon and Chives

                    from Colorado Colore:
                     A Palate of Tastes
         ___________________________________

INGREDIENTS:
8 eggs
3 Tablespoons chopped fresh chives
3 Tablespoons milk
5 Tablespoons butter
1 medium onion, finely chopped
6 ounces thinly sliced smoked salmon, cut into strips
  Salt and pepper to taste
2 Tablespoons chopped fresh chives

TO PREPARE:

Whisk the eggs, 3 Tablespoons chives and the milk in a bowl
until well mixed.  Heat the butter in a large heavy skillet
over medium heat.  Saute the onion in the butter for 15
minutes or until golden brown.  Stir in the egg mixture.

Cook for 4 minutes or until the eggs are almost set,
stirring occasionally.  Stir in the salmon gently.  Cook
for 1 minute longer or until the eggs are cooked through
but still moist.  Season with salt and pepper.  Spoon the
eggs onto a heated platter.  Sprinkle with 2 Tablespoons
chives.  Serve immediately.

SERVES:  4
         ___________________________________

Copyright 2002 by The Junior League of Denver, Inc.  All
rights reserved.

Visit The Junior League of Denver, Inc. web site
(http://www.jld.org) to purchase copies of Colorado Colore:
A Palate of Tastes and other cookbooks published by the
Junior League of Denver or call (800) 552-9244.

The Junior League of Denver, Inc. is an organization of
women committed to promoting volunteerism and to improving
the community through the effective action and leadership
of trained volunteers.  Its purpose is exclusively
educational and charitable.  The proceeds from the sale of
Colorado Colore: A Palate of Tastes support the purpose and
programs of The Junior League of Denver, Inc.
------------------------------------------------------
2. [Campbell's] Seasoned Pork Chops & Rice

Prep Time: 5 min.
Cook Time: 45 min.

1 can (10 3/4 oz.) Campbell's Tomato Soup
1 cup water*
1 cup frozen whole kernel corn
3/4 cup uncooked regular long-grain white rice
1/2 tsp. onion powder
1/4 tsp. pepper
1/2 tsp. dried thyme leaves, crushed
4 boneless pork chops, 3/4" thick


MIX soup, water, corn, rice, onion, pepper and 1/4 tsp. thyme in 2-qt. shallow baking dish.  Top with chops. Sprinkle with additional pepper and remaining thyme.  Cover.
BAKE at 375F. for 45 min. or until done. Serves 4.
*For creamier rice, increase water to 1 1/3 cups.
 ------------------------------------------------------
3. Sloppy Jose

1 pound to 1 1/2 ground beef
1 medium onion, chopped
1 cup (8 oz. bottle) Taco Sauce - Medium
1 can (4 oz.) Diced Green Chiles, optional
8 hamburger buns
Topping suggestion:Cheese Mexican Blend, shredded lettuce

COOK beef and onion in large skillet until beef is browned; drain. Stir in taco sauce and chiles; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 2 to 3 minutes.
SERVE on buns with toppings. Makes 8 servings.
 
Source: More Meals From Mary
 
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4. Spicy Pear Cake

Grated fresh pears and lots of spice make this aromatic cake a delicious
alternative to the traditional fruitcake. You could even add some red and
green candied cherries to dress it up, if you wish.

Spicy Pear Cake
Makes 12 servings

3/4 cup vegetable shortening
1 cup packed light-brown sugar
3 eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 cups coarsely grated ripe pear
1/2 cup milk
1 cup chopped pecans
1/2 cup dark seedless raisins
1/4 cup quartered red and green candied cherries (optional)

1) Preheat oven to 350 degrees F. Grease a 10-inch tube pan.
2) Combine shortening, brown sugar, eggs and vanilla in a medium bowl with
an electric mixer.
3) Beat in flour, baking powder, cinnamon, ginger, nutmeg and salt at low
speed. Fold in pecans, raisins and cherries, if using.
4) Transfer batter to greased pan and bake 45 to 50 minutes until surface
springs back when lightly pressed. Cool 5 minutes in pan; invert onto wire
rack and cool to room temperature.

Copyright Minutemeals.com, Inc., 2000

 
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5. Strawberry Margarita
 
1 oz tequila
1/2 oz Triple Sec
1/2 oz strawberry schnapps
1 oz lemon or lime juice
1 oz fresh or frozen strawberries

If desired, rub rim of cocktail glass with rind of lemon or lime and
dip rim in   salt.  Shake ingredients with ice and strain into glass.
 
Source: Cocktail Central


 

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