This issue "W" 11-19-09
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Index
1. Walnut
Christmas Candy
2. Walnut
Roquefort Shortbread Recipe
3. Warm Chicken Salad<
/font>
4. Watermelon
Agua Fresca
5. White
Bean Dip Recipe
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1. Title: Walnut Christmas Candy
Yield: 1 Servings
Categories: Bakery-shop,
Desserts
Ingredients:
1 c Butter
1 c Sugar
1 tb White Corn Syrup
3 tb Water
1 1/2 c Chopped Walnuts
4 Hershey Bars
(Plain)
Butter a 9" square pan. Melt butter in 2 quart
saucepan; gradually stir in
sugar. Add syrup and water. Cook over moderate heat,
stirring occasionally,
until mixture reaches 290? on a candy thermometer. Add 1
cup walnuts, and
cook 3 minutes more, stirring occasionally. Pour into
pan. When it is set,
but not cool, crumble 2 Hershey bars on top and spread
them to cover.
Sprinkle with 1/4 cup finely chopped nuts. Turn onto
waxed paper and repeat
procedure with remaining 2 Hershey bars and 1/4 cup nuts.
When cold, break
into small pieces. If toffee gets too cold to melt
Hersheys, melt them over
warm water, but it works best if chocolate is melted
right on toffee.
Source: "Mountain Measures" -- Junior League of
Charleston, WV ed 1974
billspa@icanect.net
Recipe by: Mrs. Kenneth Underwood
Posted to MC-Recipe Digest V1 #881 by Bill Spalding
on Nov 03, 1997
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2. Walnut Roquefort Shortbread Recipe
Overwhelming in a good way
From, "From
Portland’s Palate ... A Collection of Recipes
from the City of Roses," published in cooperation with your
Daily InBox newsletter.
INGREDIENTS:
1-1/2 cups unbleached all-purpose flour
1 cup walnut pieces
1/2 pound Roquefort cheese, chilled and crumbled
1/2 cup unsalted butter (1 cube), chilled and cut into small
pieces
2 egg yolks
2 teaspoons freshly-ground pepper TO PREPARE:
In a food processor, combine flour, walnuts, cheese, butter,
yolks and pepper. Process until ball of dough forms.
Divide dough in half. On a lightly floured surface, form
each piece into a 1-1/2 inch diameter cylinder. Wrap
cylinders in waxed paper and chill until firm, at least 4 hours.
(Can be made ahead and refrigerated up to 3 days or frozen for 1
month.)
Preheat oven to 425 degrees.
Remove dough from refrigerator and cut into 1/2-inch rounds.
Place on ungreased baking sheets and bake at 425 degrees for
about 10 minutes or until edges are golden brown. Turn
baking sheet once halfway through baking time.
When done, place rounds on paper towels to cool. Serve
warm or at room temperature.
NOTE: If using frozen dough, bring to room temperature
before baking.
YIELDS: 3 dozen
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3. Warm Chicken Salad
Source: © EatingWell Magazine
Active Time: 15 Minutes
Total Time: 35 Minutes Makes 4 servings
INGREDIENTS
1 pound warm cooked chicken, skin removed and discarded, meat
pulled into bite-sized pieces
1/2 cup chopped celery
1/2 cup sliced mushrooms
1 1/2 tablespoons Dijon-style mustard
2-1/2 tablespoons prepared white horseradish
3 tablespoons olive oil
1 1/2 tablespoons vinegar
Favorite fresh seasonal fruit cut into bite-sized pieces, for
fruit kabobs
DIRECTIONS
Place the warm chicken in a mixing bowl. Combine with the celery
and mushrooms.
In a small bowl, mix the mustard, horseradish, olive oil, and
vinegar until combined. Add to the chicken mixture. Let marinate
for 20 minutes.
Make kabobs by threading an assortment of fruit on bamboo
skewers.
Garnish each serving of the chicken salad with a fruit kabob.
Recipe reprinted by permission of Doubleday. All rights
reserved.
Nutrition Information
Makes 4 servings - Facts Per Serving:
Calories: 287 Fat. Total: 15g Carbohydrates, Total: 3g
Cholesterol: 87mg Sodium: 259mg Protein: 34g
Fiber: 1g % Cal. from Fat: 47% Fat, Saturated: 0g
©1998-2008 Cooking.com
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4. Watermelon Agua Fresca
Source: © EatingWell Magazine
Active Time: 15 Minutes
Total Time: 4 Hours 15 Minutes about 10 cups
This refreshing drink is served by roadside vendors all over
Mexico. Not too much fruit, not too much sugar, just a beautiful
way to quench your thirst on a summer day.
Make Ahead Tip: Prepare through Step 1, cover and refrigerate
for up to 2 days.
INGREDIENTS
8 cups cubed seeded watermelon (about 6 pounds with the rind),
divided
1 cup water, divided
1/3 cup sugar, divided
1/4 cup fresh lime juice
1 liter (4 cups) club soda or seltzer water, well chilled
Lime slices for garnish
DIRECTIONS
Combine half the watermelon, half the water and half the sugar
in a blender; puree. Pour through a coarse strainer into a large
container. Repeat with the remaining watermelon, water and
sugar. Stir in lime juice. Refrigerate until well chilled, about
4 hours.
To serve, stir in club soda (or seltzer) and garnish with lime.
Recipe reprinted by permission of © EatingWell Magazine. All
rights reserved.
Nutrition Information
about 10 cups - Facts Per Serving:
Calories: 64 Fat. Total: 0g Carbohydrates, Total: 16g
Cholesterol: 0mg Sodium: 2mg Protein: 1g
Fiber: 1g % Cal. from Fat: 0% Fat, Saturated: 0g
©1998-2008 Cooking.com
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5. White Bean Dip Recipe
For all you serious snackers out there
>From "True Grits
. . . Tall Tales and Recipes
from the New South," published in cooperation with your
Daily InBox newsletter.
INGREDIENTS:
1 large clove of garlic
1 medium jalapeno, seeded
2 (15-ounce) cans cannellini beans, drained
3/4 cup plain low-fat yogurt
4 teaspoons fresh lime juice
3/4 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon cayenne
1 medium tomato, seeded, chopped
2 teaspoons fresh parsley TO PREPARE:
* Process the garlic and jalapeno in a food processor until
finely chopped. Rinse the beans and drain. Add the
beans to the food processor. Process until a paste forms.
Scrape down side of the processor bowl. Add the yogurt,
lime juice, cumin, salt and cayenne. Process until smooth.
Spoon into a bowl.
* Reserve a small portion of the tomato and parsley. Stir
the remaining tomato and parsley into processed bean mixture.
* Chill, covered, in the refrigerator.
* Heat in a double boiler over hot water at serving time.
Spoon into a serving bowl. Sprinkle with the reserved
tomato and parsley. Serve with corn chips.
SERVES: 32
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