This issue "J" 10-01-09
A CraftELady Mailing
For a complete list of mailings, click here.
Going on vacation?
Please Hold Mail
Change of Address?
****************************************************
Hand
Made Dishwasher Magnets
Hi
Everyone!
I
hope you enjoy the recipes!
[Archives
] http://www.acrafteladymailing.com/recipes/archives.html
Index
1. Jambalaya
2. Jim's Special Coffee
3. Johnny & Kay's Steak De Burgo
4. Johnny Cakes
5. Jurassic Chocolate Cake
------------------------------------------------------
1. Jambalaya
Source: Burt Wolf's Menu Cookbook
Active Time: 30 Minutes
Total Time: 1 Hour
Makes 12 servings
INGREDIENTS
1 3/4 quarts chicken broth, or four 13 3/4-ounce cans
1 1/2 pounds medium shrimp, peeled, shells reserved
1 tablespoon vegetable oil
1 pound andouille, Cajun, or other spicy sausage
1 cup chopped celery
2 cups chopped green bell peppers
2 cups chopped onions
1 serrano or 2 jalapeno peppers, chopped
4 cloves garlic, minced
1/2 cup diced tomatoes
1/2 cup tomato juice
1/2 cup tomato paste
2 bay leaves
1/2 teaspoon crushed red chili flakes
1/4 teaspoon salt (optional)
1/4 teaspoon freshly ground black pepper
1 1/2 cups long-grain rice
1 tablespoon chopped fresh basil, or 1 teaspoon dried
Chopped scallions or onions for garnish
DIRECTIONS
In a large stockpot, bring the chicken broth and reserved shrimp
shells to a simmer. Let simmer for 10 minutes. Then strain and set
the broth aside until ready to use in step three.
In a second large stockpot, heat the vegetable oil, then slice the
sausage into 1/4-inch rounds, and cook it until lightly browned.
Add the celery, bell peppers, and onions. Cook for about 10
minutes. Add the chilies and garlic and sauté for 5 minutes more.
Stir in the diced tomatoes, tomato juice, tomato paste, and bay
leaves.
Add the strained shellfish-flavored chicken broth and the crushed
red chili flakes. Season the mixture with a little salt and
pepper. Add the long-grain rice, cover the pot, and simmer for 15
to 18 minutes.
Finally, stir in the basil and add the shrimp. Cook for 5 minutes
longer with the cover off. Be sure that the rice is almost cooked
before you add the shrimp, so the shrimp won't overcook.
Serve in bowls and garnish with scallions or onions.
Recipe reprinted by permission of Doubleday. All rights reserved.
Nutrition Information
Makes 12 servings - Facts Per Serving:
Calories: 327 Fat. Total: 14g Carbohydrates, Total: 25g
Cholesterol: 115mg Sodium: 474mg Protein: 23g
Fiber: 2g % Cal. from Fat: 39% Fat, Saturated: 0g
©1998-2008 Cooking.com
------------------------------------------------------
2. Recipe: Jim's Special Coffee
Categories: Beverages, Jw
Yield: 8 Cups
-----------------IN THE FILTER----------------------
4 tb Coffee, heaping
2 tb Cocoa
1 Stick cinnamon,
broken into 1" pieces
4 Nails of cloves
1 Grating of
nutmeg
1 Lemon and
orange peel
2 tb Dark brown Demerera sugar
------------------IN THE POT-----------------------
1 ts Vanilla extract
4 oz Dark rum or brandy
Add the first set of ingredients into the coffee filter and brew 8
cups of coffee. Once it's made add vanilla and the liquor before
serving. This coffee is best served black, without cream or milk.
Ingredients and proportions can be changed to suit individual
taste.
Posted to MM-Recipes Digest by q591b4@ilos.net
on Oct 29, 1998
Source: FreeGroups.net
------------------------------------------------------
3. Johnny & Kay's Steak De Burgo
Ingredients:
2 tbsp. butter or
margarine
1 clove garlic, minced
1 tbsp. sweet
basil
2 slices beef tenderloin
(4 oz. ea)
to taste each salt, pepper
Directions:
Melt butter in skillet over
high heat. Add minced garlic cloveand sweet basil.
Cook quickly until garlic is clear but not burned. Sprinkle
beef slices with salt and pepper: Cook in seasoned butter
todesired doneness.
Note* BBQ
any good steak and use mixture at end of cooking time
Source: Recipe Ross
------------------------------------------------------
4. Johnny Cakes
Source: Saveur Magazine
Rhode Islanders believe it is stone ground johnnycake meal, whose
grains are flat, not rounded like those of regular cornmeal, that
sets these griddle cakes apart.
INGREDIENTS
1 cup johnnycake meal
1 1/2 cups room temperature milk
1/2 teaspoon salt
4 tablespoon cooled melted butter
DIRECTIONS
For thin, Newport style johnnycakes, combine johnnycake meal,
milk, salt, and melted butter in a bowl. Set aside for 5 minutes.
Heat griddle or cast iron skillet over medium heat. Lightly grease
with vegetable oil. Pour about 2 tablespoon batter onto griddle
for each cake. (Batter should spread; if too thick, thin with up
to 1/4 cup milk.) Cook until bubbles appear, about 2 minutes; flip
and cook 2 minutes more. Repeat with remaining batter, oiling
griddle as needed. Serve with butter and/or maple syrup.
Special Offer: Get more recipes from Saveur, the award-winning
magazine for those passionate about food, drink and traval. Click
for details.
Recipe reprinted by permission of World Publication, LLC. All
rights reserved.
©1998-2008 Cooking.com
------------------------------------------------------
5. Jurassic Chocolate Cake
Source: Close-up on Cakes
Active Time: 15 Minutes
Total Time: 3 Hours 45 Minutes
Serves 10
INGREDIENTS
For the Cake:
2 oz brazil nuts, halved
4 oz chopped glaceed apricots
4 oz chopped glaceed figs
3 oz chopped pitted prunes
2 1/2 oz chopped glaceed ginger
1/4 cup plus 2 tablespoons brandy or rum
1/2 cup butter
9 1/2 oz semisweet chocolate, chopped
2 eggs, separated
1/2 cup sugar
1/2 cup sour cream
1 cup all-purpose flour
1 teaspoon baking powder
2/3 cup ground almonds
Icing
6 1/2 oz semisweet chocolate, chopped
1 tablespoon vegetable oil
Silver balls, for decorating
DIRECTIONS
FOR THE CAKE: Combine the nuts, fruits, and 1/4 cup of the brandy
in a bowl and let stand for 2-3 hours.
Preheat the oven to 300 degrees F. Grease and line an 8-inch round
cake pan.
Melt the butter and chocolate in a pan. Remove from heat. Stir in
the extra brandy, sugar, and egg yolks, one at a time. Stir in the
sour cream. Fold in the flour, baking powder, and ground almonds.
Beat the egg whites until stiff. Fold the egg whites through the
chocolate fruit mixture. Spread the mixture into the pan and bake
for 1 1/2 hours.
FOR THE ICING: Combine the chocolate and oil in the top of a
double boiler. Stir over simmering water until the chocolate
melts. Spread the mixture over the cooled cake and decorate with
silver balls.
Recipe reprinted by permission of Weldon Russell. All rights
reserved.
Nutrition Information
Serves 10 - Facts Per Serving:
Calories: 476 Fat. Total: 27g Carbohydrates, Total: 53g
Cholesterol: 72mg Sodium: 55mg Protein: 7g
Fiber: 3g % Cal. from Fat: 51% Fat, Saturated: 0g
©1998-2008 Cooking.com
************************************************
Deals 'n Cash PTR up to
$.05 per email, $.02 per referral's read email.
Payout
$30.00
They pay you to read emails!
$.02 per email, payout at $25.00
************************************************
CraftE's Sites:
Play
for Fun, Play for Cash
http://www.craftelady.com/playforcash.htm
CraftE's
Birthday Club Come Join the Fun!
***************************************************
Recipe
Archives
***************************************************************
CraftE1Ldy is a registered mailer with Community Action Team (CAT) of
America Online, Inc. 2000
Call 888-265-3733 - AOL Tech Support: 888-346-3704
CraftELady Mailings
Julia G
Dayton, NV 89403
|
Please
help me by
clicking a banner occasionally.
Thank you! :-)
[Opens in a new window]
 
 
 
 
|
My
Coupons
More
grocery & online coupons!
The Corner
Gift Shop
Collectibles
Free
Christmas
& Holiday Crafts
Earn
Income Online
|