This issue "P"  
10-26-09 

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. Patti's Easy Tropical Heatwave Chicken
2. Pecan Tarts
3. PINTO BEAN TACO DIP
4. Planet Hollywood's Captain Crunch Chicken
5. Pucker Up!
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1. Patti's Easy Tropical Heatwave Chicken
<Thanks, Patti>
INGREDIENTS:


1/2 cup lemon juice
2 Tbsp chopped jalapenos
1/4 cup lime juice (more, if desired!)
1/4 cup lite soy sauce
2 lbs.      chicken cutlets
1/4 cup minced shallots
1 gallon-size plastic storage bag

DIRECTIONS:


Combine liquid ingredients & spices in bag to create marinade.  Place chicken in bag & seal.  Marinate in refrigerator for 2 hours.  Drain chicken & discard marinade.  Grill, broil, bake or sauté chicken as desired, until fully cooked. 
Serve with white rice & fresh veggie.
Serves 4 generously.

Source: Recipe Ross

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2.                           Desserts:
                         Pecan Tarts

                   from Atlanta Cooknotes    
            ___________________________________

INGREDIENTS for Cream Cheese Pastry:

1 (8-ounce) package and
1 (3-ounce) package softened cream cheese
1-1/2 cups softened butter
3 cups sifted all-purpose flour

INGREDIENTS for Pecan Filling:

2 eggs, slightly beaten
2 cups light brown sugar
3 Tablespoons butter, melted
1 teaspoon vanilla extract
1/8 teaspoon salt
3/4 cup chopped pecans

TO PREPARE:

To prepare pastry, beat cream cheese and butter until well
blended.  Mix in flour.  Roll into balls 1-1/2 inches in
diameter.  Press evenly into tart tins and set aside. 
Preheat oven to 350 degrees.  To make filling, combine
eggs, brown sugar, butter, vanilla extract, and salt,
mixing well.  Sprinkle a few pecans in each pastry shell,
and cover with filling.  Bake 30 minutes.

YIELDS:  2 dozen cookies
           ___________________________________

Copyright 1982 The Junior League of Atlanta, Inc.  All
rights reserved.

Visit The Junior League of Atlanta web site
(http://www.jlatlanta.org/cookbook.htm) to purchase copies
of Atlanta Cooknotes and other fine cookbooks, or call
(404) 233-4767.

The Junior League of Atlanta, Inc. is an organization of
women committed to promoting voluntarism, developing the
potential of women and to improving the community through
the effective action and leadership of trained volunteers. 
Its purpose is exclusively educational and charitable.  All
proceeds from League fundraising efforts, including from
the sale of Atlanta Cooknotes, are returned to the
community.
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3. PINTO BEAN TACO DIP

by Tiffany Taylor

Serve this delicious dip with tortilla chips--it's like scooping up a
tiny taco. Serves 12.

1 (29 oz.) can pinto beans, drained and rinsed
1-1/4 teaspoons salt, divided
1/4 teaspoon pepper
1/8 to 1/4 teaspoon hot pepper sauce
3 ripe avocados, peeled and pitted
4 teaspoons lemon juice
1 cup (8 oz.) sour cream
1/2 cup mayonnaise
1 envelope taco seasoning mix
1 cup green onions, sliced
2 medium tomatoes, chopped
1-1/2 cup (6 oz.) cheddar cheese, shredded
1 (2-1/4 oz.) can sliced ripe olives, drained

In a bowl, mash beans with a fork; stir in 3/4 teaspoon salt, pepper,
and hot pepper sauce. Spread onto a 12-inch serving plate.

Mash avocados with lemon juice and remaining salt; spread over bean
mixture. Combine sour cream and mayonnaise; spread over avocado layer.
Sprinkle with taco seasoning, onions, tomatoes, cheese, and olives.

Per serving: 322 cal, 25 g fat, 27 mg cholesterol, 19 g carbohydrates,
4 g fiber, 9 g protein, 909 mg sodium


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Tiffany Taylor is an avid cook, baker, and cookbook collector. When
she isn't investigating new uses for chocolate, she's a freelance
editor of computer-related books for Sams and Coriolis and a
contributing editor at EarthWeb's CrossNodes.com.   
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4. Planet Hollywood's Captain Crunch Chicken
INGREDIENTS:


2 cups Captain Crunch Cereal, crush
1-1/2cups Cornflakes, crushed
1 Egg,
1 cup Milk,
1 cup All purpose flour
1 tsp Onion powder,
1 tsp Garlic powder
1/2 tsp Black pepper,
2 pounds Chicken breast; skin, bone 1 oz tenders
Vegetable oil for frying

DIRECTIONS:


Beat the egg with milk and set aside. Stir together the flour, onion and garlic powders and black pepper. Set this aside also. Dip the chicken pieces into the seasoned flour. Move around to coat well, then shake off the excess flour.
Dip into the egg wash, coating well, then dip into the cereal mixture, coating well.
Heat oil in a large heavy skillet to 325 F.
Drop coated chicken tenders carefully into the hot oil and cook until golden brown and fully cooked, 3 to 5 minutes depending on size. Drain and serve immediately with Creole mustard sauce.

Source: Recipe Ross
 

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5. Pucker Up!

1 shot Watermelon Pucker
1 shot Absolut Citron
Splash of lemonade

Shake well with ice, serve straight up in a sugar rimmed martini glass
DeAnna Edwards, Corvallis Oregon
 
Source: Cocktail Central Daily
 
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