This issue "B"  
12-07-09 

A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

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Index
1. Bacardi Cocktail
2. BANANA SPLIT ALASKAS
3. Basque-Style Potatoes
4. Beef And Sweet Potato Stew
5. Bourbon Balls
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1. Bacardi Cocktail

2 oz Bacardi rum
1/2 oz lemon or limejuice
1/2 oz grenadine

In a mixing glass with ice, combine all ingredients.  Shake 35 times.
Strain into glass and serve.
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2. BANANA SPLIT ALASKAS
INGREDIENTS:


2 cake doughnuts -- cut in half horizontally
1      banana -- sliced
2 cups  strawberry ice cream -- divided
2 tbsp  chocolate syrup -- plus 2 tsps
1/4 cup  finely chopped pecans
4       egg whites
1/2 tsp cream of tartar
1/2 cup  sugar
1 tsp  vanilla extract
1/4 cup coconut -- toasted

DIRECTIONS:


Place doughnuts, cut side up, on an ovenproof wooden board. Cover each half with banana slices. Spoon 1/2 cup ice cream over bananas, making an indentation in center of the ice cream. Fill each indentation with 2 teaspoons chocolate syrup and 1 tablespoon pecans. Then place in freezer.
Beat egg whites (at room temperature) and cream of tartar at high speed of an electric mixer 1 minute. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes); add vanilla.
Remove doughnut halves from freezer, and quickly spread meringue over entire surface, making sure edges are sealed. Swirl meringue to make peaks. Sprinkle sides with coconut; cover and freeze until firm.
Remove from freezer and bake, uncovered, at 450 degrees F. for 2 to 3 minutes or until meringue is lightly browned. Serve immediately. 
Yield: 4 servings.

Source: Recipe Ross

 

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3. Basque-Style Potatoes

Pimento peppers and garlic make for a great potato side
dish from the French-Spanish border.

Serves 6

1 1/2 Tablespoons Olive oil
1 medium Onion, sliced
1/2 teaspoon Garlic, minced
1/2 cup Parsley, chopped
1/4 cup Pimentos, drained and chopped
Salt and pepper to taste
6 medium Potatoes, sliced 1/4-inch thick
1 cup Chicken broth

Heat the oil in a heavy skillet (that has a lid). Add the
onion and garlic. Cook until soft. And the remaining
ingredients and stir. Cover and simmer for 20 minutes or
until the potatoes are soft.

- Nick Sundberg
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4. Beef And Sweet Potato Stew

The flavors of cumin and sweet potatoes put a new spin on
an old favorite.

Serves 4-6

2 teaspoons Olive oil
1 pound Stew meat, cubed
1 medium Onion, diced
2 stalks Celery, diced
1 teaspoon Garlic, minced
1 cup Mushrooms, quartered
1 Tablespoon Flour
2 cups Beef broth
2 cups Chicken broth
1 1/2 cups Sweet potatoes, large diced
2 1/2 teaspoon Cumin, ground
1 cup Tomatoes, diced
Salt and pepper to taste

Heat the oil in a large soup pot. Add the beef and brown.
Add the onions and celery. Cook until just soft. Add the
garlic and mushrooms. Cook for 2 minutes longer. Sprinkle
on the flour and cook for 3 minutes (stirring frequently).
Whisk in the broths. Add the remaining ingredients, bring
to a boil and reduce the heat. Simmer for 1 1/2 hours (or
until the beef is tender). Serve warm.

- Nick Sundberg
 
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5. Bourbon Balls

3 cups vanilla wafers, crushed
2/3 cup confectioner's sugar
1 cup nuts, chopped
2  Tbsp. light corn syrup
2 Tbsp. cocoa
1/2 cup bourbon
Extra confectioner's sugar

Combine all ingredients and mix well. Form into 1/2 inch balls and
roll in confectioner's sugar. Wrap in wax paper.
Makes about 45 - 50.

The Skinny:  Use your favorite sugar substitute.

Source: ArcaMax


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