This issue "T" 11-09-09
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I
hope you enjoy the recipes!
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Index
1. Taco
Soup
2. Tiramisu Recipe
3. Tuna with Water Chestnuts
4. Turkey Cheese Rarebit
5. TURKEY SALAD ORIENTALE
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1. This recipe is not for the hot summer months, but a great
one for winter.
Taco Soup
1lb hamburger browned with one chopped onion, season as desired
drain excess fat.
Add 1 can each:
White beans, kidney beans, and 1 can chili with beans
1 can corn, drained
1 can sliced olives
1 large bottle (68 oz)clamato juice
1 package Taco seasoning mix
Let simmer a little while - and serve with a dollop of sour cream
& a dash of shredded cheese; corn chips if desired.
Makes lots - keeps well - very tasty.
Enjoy!
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2. Tiramisu Recipe
The ideal way to end a busy week
From, "At Your Service:
Southern Recipes, Places and Traditions," published in
cooperation with your Daily InBox Newsletter.
INGREDIENTS:
6 egg yolks
1-1/4 cups sugar
1-1/4 cups mascarpone cheese
1 teaspoon vanilla extract
1-3/4 cups whipping cream, whipped
2 packages ladyfingers, split
1/3 cup Kahlua or coffee liqueur
Garnishes: Baking cocoa, whipped cream and chocolate syrup
TO PREPARE:
Beat the egg yolks and sugar in a mixing bowl until thick and pale
yellow. Pour into a double boiler over boiling water. Reduce
the heat to low. Cook for 8 to 10 minutes or until smooth and
thickened, stirring constantly. Remove from the heat. Beat
in the mascarpone cheese and vanilla. Cool. Fold in
the whipped cream.
To assemble, line the bottom of a dish with ladyfingers.
Brush with one-half of the liqueur. Spoon one-half of the
cream mixture over the ladyfingers. Layer the remaining
ladyfingers over the cream mixture. Brush with the remaining
liqueur. Spread with the remaining cream mixture.
Garnish with baking cocoa. Chill, covered, for 3 to 12
hours.
To serve, cut into squares and place on dessert plates.
Garnish each serving with a dollop of whipped cream and a drizzle
of chocolate syrup.
SERVES: 10 - 12
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3. Appetizers, Salads and Breads:
Tuna with Water Chestnuts
from Traditions...
A Taste of the Good Life
___________________________________
INGREDIENTS:
1 (10 ounce) can tuna in spring water, drained
1 cup chopped celery
1 (8 ounce) can water chestnuts, drained and sliced
1 (6 ounce) can pitted black olives, drained and sliced
1 green onion, chopped
1 cup mayonnaise
Squeeze of lemon
Dash of salt
Dash of garlic salt
1 (3 ounce) can Chinese noodles
TO PREPARE:
Mix all ingredients except Chinese noodles. Just before
serving, sprinkle with noodles or serve over noodles.
SERVES: 4 to 6
___________________________________
Copyright 1983 The Junior League of Little Rock, Inc. All
rights reserved.
To purchase copies of Traditions, call the Junior League of
Little Rock at (501) 666-0658 or order by mail at P.O. Box
7453, Little Rock, AR 72217. The cost is $18.95 plus $4.00
shipping/handling for first book ($2.00 each additional
book). You may also purchase copies of any of the Junior
League of Little Rock cookbooks through their website
(http://www.jllr.org).
The Junior League of Little Rock, Inc. is an organization
of women committed to promoting voluntarism, developing the
potential of women, and improving the community through the
effective action and leadership of trained volunteers. Its
purpose is exclusively educational and charitable.
Proceeds from the sale of Traditions support the projects
and programs of the Junior League of Little Rock, Inc.
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4.
Meat and Poultry:
Turkey Cheese Rarebit
from River Road Recipes II
A Second Helping
___________________________________
INGREDIENTS:
1/2 cup dry sherry
2 Tablespoons chopped onions
1/2 cup chopped bell pepper
1 cup grated processed American cheese
2 Tablespoons flour
1 teaspoon salt
1 cup evaporated milk
Left-over turkey, sliced or cubed (about 5 cups)
1 (6-ounce) can mushrooms
TO PREPARE:
Combine all ingredients except mushrooms
and turkey in
top of double boiler. Add liquid from mushrooms. Stir
over hot water until cheese melts and mixture thickens.
Add mushrooms. If there is not enough turkey to slice,
sauce may be served separately. If not, add cubed turkey
to sauce. Serve over saffron rice.
SERVES: 6 to 8
___________________________________
Copyright 1994 The Junior League of Baton Rouge, Inc. All
rights reserved.
Visit The Junior League of Baton Rouge web site
(http://www.juniorleaguebr.com) to purchase copies of River
Road Recipes II and other fine cookbooks, or call (225)
924-0298.
The Junior League of Baton Rouge, 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 River Road Recipes II, are returned to the
community.
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5. TURKEY SALAD ORIENTALE
by Tiffany Taylor
Serves 4.
1-1/2 cups diced cooked turkey
1 cup cooked rice
1 cup canned bean sprouts, drained
2/3 cup chopped celery
2/3 cup finely chopped carrot
3 tablespoons French dressing
2 tablespoons chopped parsley
1 tablespoon chopped green onion
1/8 teaspoon garlic powder
Salt and pepper to taste
1/3 cup mayonnaise
Lettuce leaves
3-ounce can Chinese fried noodles, heated
2 slices bacon, crisply cooked and crumbled
In a large bowl, combine turkey, rice, bean sprouts, celery,
carrots,
French dressing, parsley, green onion, garlic powder, salt, and
pepper; mix lightly until well blended. Cover with plastic wrap.
Chill
at least 2 hours to blend flavors.
Just before serving, gently fold in mayonnaise until well blended.
Line serving platter with lettuce. Mound turkey salad over
lettuce.
Garnish with crisp Chinese fried noodles and crumbled bacon.
Per serving: 442 cal, 25 g fat, 51 mg cholesterol, 36 g
carbohydrates,
2 g fiber, 22 g protein, 550 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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