This issue "B"  
09-03-09 

A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

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Index
1. Baked Fish with Tomato Sauce
2. BANANAS FOSTER CRUNCH CAKE
3.
Beef & Broccoli
4. Best-Ever Chocolate Cake
5. Blackened Pork Tenderloin Salad
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1.
Baked Fish with Tomato Sauce
(Serves 4)
INGREDIENTS:


1 lb. Halibut, Monkfish or Tuna Fish Fillets, cut into 4 portions
1 Tbsp. Olive Oil
1 medium Onion, finely chopped
2 cloves Garlic, minced
4 large Plum or Romano Tomatoes; peeled, seeded, and chopped (May substitute 1 14-oz. can Plum Tomatoes)
1/4 cup Black Olives, pitted and chopped
1 Tbsp. fresh Basil, chopped
1 Tbsp. Capers, rinsed and chopped
1 tsp. fresh Lemon Juice
Pinch of Granulated sugar
Pinch of Crushed Red Peppers
Salt & freshly ground Black Pepper to Taste



DIRECTIONS:


Pre-heat oven to 425-F degrees.
lightly oil four 12-inch by 14-inch pieces of foil. You may use a non-stick cooking spray rather than oil, if you prefer.
In a large skillet over medium heat, warm the olive oil for several minutes. Add the onion and garlic and sauté, stirring occasionally, until softened, about 5 minutes.
Add the tomatoes and cook, stirring occasionally, until the sauce has started to thicken, about 8 minutes. Remove the sauce from the heat source and stir in the olives, basil, capers, lemon juice, sugar, and crushed red peppers. Season with salt and pepper to taste.
Pat the fish dry with a paper towel, and season with salt and pepper. Place one piece on the lower part of each piece of prepared foil and spoon equal amounts of the tomato sauce over each portion of fish; pleat the edges of the foil to seal. Place the foiled-fish packets on a baking sheet and bake for 15 minutes, or until the fish is opaque in the center. Transfer each portion to a plate and serve warm.
Kitchen Staff Tip:  If you want to save a little time while preparing your baked fish dinner, you may elect to prepare the sauce up to two days in advance of preparing today's recipe. Simply refrigerate the sauce until you're ready to prepare dinner.

Source: Recipe Ross


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2. 
BANANAS FOSTER CRUNCH CAKE
INGREDIENTS:


1/2 cup  butter or margarine -- softened
1-1/2 cups  sugar
2           large  eggs
2 cups  mashed bananas
1/4 cup  light rum
1 tsp vanilla extract
1-1/2 cups  all-purpose flour
3/4 cup  cornmeal
1-1/2 tsp  baking powder
1/2 tsp salt
1/2 cup  all-purpose flour
1/3 cup  chopped pecans
1/4 cup  firmly packed brown sugar
1/4 cup  butter or margarine -- melted



DIRECTIONS:


Beat 1/2 cup butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in mashed bananas, rum, and vanilla. Combine 1-1/2 cups flour and next 4 ingredients; add to butter mixture, mixing until blended. Pour into a greased and floured 10-inch tube pan; set aside.
Combine 1/2 cup flour and remaining ingredients; sprinkle over batter. Bake at 350 degrees F. for 55 minutes, or until a wooden pick inserted in center of cake comes out clean.
Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack. 
Yield: about 10 servings.

Source: Recipe Ross


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3.
Beef & Broccoli

Prep/Cook Time 25 min.





1 lb. boneless beef sirloin OR top round steak, 3/4" thick

1 tbsp. vegetable oil

1 can (10 3/4 oz.) Campbell's(R) Tomato Soup

3 tbsp. soy sauce

1 tbsp. vinegar

1 tsp. garlic powder

1/4 tsp. crushed red pepper (optional)

3 cups fresh OR frozen broccoli flowerets

4 cups hot cooked rice




SLICE beef into very thin strips.

HEAT oil in skillet. Add beef and stir-fry until browned and juices evaporate.

ADD soup, soy, vinegar, garlic and pepper. Heat to a boil. Add broccoli and cook until tender-crisp. Serve over rice. Serves 4.


To make slicing easier, freeze beef 1 hr.

Kitchen Clip

Red pepper is a hot, smoky spice also known as cayenne pepper. This recipe calls for crushed red pepper, but you could substitute ground cayenne or red pepper, chili powder or hot Hungarian paprika for it.

Source: Campbell's Meal Mail
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4.
Best-Ever Chocolate Cake
 
Stand: 30 mins
Prep: 30 mins
Bake: 30 mins
 
3/4 c. butter
3 eggs
2 c. all-purpose flour
3/4 c. unsweetened cocoa powder
1 tsp. baking soda
3/4 tsp. baking powder
1/2 tsp. salt
2 c. sugar
2 tsp. vanilla
1-1/2 c. milk
 
(See Frosting directions below)
 
1. Allow butter and eggs to stand at room temperature for 30 minutes. Lightly grease bottoms of three 8 x 1-1/2-inch round cake pans. Line bottoms of pans with waxed paper. Grease and lightly flour waxed paper and sides of pans. Set pans aside.
 
2. Preheat oven to 350°. In a medium bowl, stir together the flour, cocoa powder, baking soda, baking powder, and salt; set aside.
 
3. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed for 3 to 4 minutes or until well mixed. Scrape side of bowl; continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating after each addition (about 1 minute total). Beat in vanilla.
 
4. Alternately add flour mixture and milk to beaten mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread evenly into prepared pans.
 
5. Bake for 30 to 35 minutes, or until a wooden toothpick inserted in the centers comes out clean. Cool cake layers in pans for 10 minutes. Remove from pans. Peel off waxed paper. Cool completely on wire racks.
 
6. Prepare Chocolate Frosting; fill and frost cake layers. If desired, top with chocolate curls and candied nuts. Store cake in the refrigerator. Makes 12 to 16 servings.
 
Chocolate Frosting: In a large saucepan, combine one 12-ounce package (2 cups) semisweet chocolate pieces and 1/2 cup butter; heat over low heat until melted, stirring often. Cool for 5 minutes. Stir in one 8-ounce carton dairy sour cream. Gradually add 4-1/2 cups sifted powdered sugar (about 1 pound), beating on medium speed until mixture is smooth.
 
Source: Better Homes & Gardens
 

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5.
Blackened Pork Tenderloin Salad

An entrée salad makes a great meal on warm evenings.

Serves 2

1 Pork tenderloin (about ¾ pound), grilled
1 ½ tablespoons Cajun seasoning
½ cup Grilled onions
½ cup Grilled red bell peppers
½ cup Grilled mushrooms
4 cups Mixed greens
1 large Tomato, cut into wedges
Blue cheese dressing

Rub the pork with the seasoning. Place on the grill with
the onions, peppers and mushrooms. Arrange the greens and
tomato wedges on 2 large plates. Top with the sliced pork
and grilled vegetables. Top with blue cheese (or your
favorite) dressing.

Source: Nick Sundberg

 

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