This issue "W"  
11-19-09 

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I hope you enjoy the recipes!

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Index
1. Walnut Christmas Candy
2. Walnut Roquefort Shortbread Recipe
3. Warm Chicken Salad
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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 Portlandís 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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