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01-07-2010 

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Hi Everyone!
I hope you enjoy the recipes!

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Index
1. Half-Hour Chicken Gumbo
2. Hash Brown Frittata
3. Holiday Snickerdoodles
4. Hot Shrimp Dip
5. Huevos Rancheros
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1. Half-Hour Chicken Gumbo

Prep: 30 minutes
Total: 30 mintues



Rely on rotisserie chicken, smoked spicy sausage, and frozen okra from the store to stack up flavors in our quick rendition of a classic Cajun stew.

Ingredients

Serves 4.


3 tablespoons vegetable oil, such as safflower
1/3 cup all-purpose flour
2 red bell peppers (ribs and seeds removed), chopped
1 medium onion, chopped
4 garlic cloves, chopped
1 teaspoon dried oregano
Coarse salt and ground pepper
1 package (10 ounces) frozen cut okra
8 ounces smoked (precooked) andouille sausage, halved lengthwise and sliced 1 inch thick
1 rotisserie chicken (about 2 1/2 pounds), skin and bones removed, meat shredded (about 4 cups)
Store-bought or homemade cornbread, for serving (optional)

Directions


In a 5-quart Dutch oven or heavy-bottomed pot, heat oil over medium. Add flour, and cook, whisking constantly, until pale golden, 5 to 7 minutes. Stir in bell peppers, onion, garlic, and oregano; season with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 10 to 12 minutes.
Add 4 cups water; stir in okra and sausage. Bring to a boil. Stir in shredded chicken, and warm through, 1 to 2 minutes. Season with salt and pepper; if desired, serve with cornbread. 

Copyright 2009 Martha Stewart Living Omnimedia, Inc. All rights reserved.

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2. Hash Brown Frittata

Scrambling for supper? Mix the eggs and potatoes in one easy skillet dish and you're ready to announce, "Dinner's ready!"

Prep Time: 35 min
Total Time: 35 min
Makes: 4 servings

2 cups refrigerated shredded hash brown potatoes
1 can (11 ounces) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained
1 teaspoon onion salt
4 eggs
1/4 cup milk
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried marjoram leaves
1/2 teaspoon red pepper sauce
1/3 cup shredded Cheddar cheese


Serve with... Apple-Grapefruit Salad
Total Time: 20 min

                
1. Mix potatoes, corn and onion salt. Spray 10-inch nonstick skillet with cooking spray; heat over medium heat. Pack potato mixture firmly into skillet, leaving 1/2-inch space around edge. Reduce heat to medium-low. Cook uncovered about 10 minutes or until bottom starts to brown.
2. Meanwhile, mix eggs, milk, marjoram and pepper sauce. Pour egg mixture over potato mixture. Cook uncovered over medium-low heat. As mixture begins to set on bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook about 5 minutes or until eggs are thickened throughout but still moist. Sprinkle with cheese.
3. Reduce heat to low. Cover and cook about 10 minutes or until center is set and cheese is bubbly. Loosen bottom of frittata with spatula. Cut frittata into 4 wedges.

Health Twist
For 1 gram of fat and 215 calories per serving, use 1 cup fat-free cholesterol free egg product, fat-free (skim) milk and reduced-fat Cheddar cheese.
Serve With
Add some kick to this frittata by topping it off with your favorite salsa or barbecue sauce. Spoon sauce over each wedge or serve on the side.

Nutrition Information:

1 Serving: Calories 295 (Calories from Fat 80); Total Fat 9g (Saturated Fat 4g, Trans Fat ncg); Cholesterol 225mg; Sodium 730mg; Total Carbohydrate 43g (Dietary Fiber 4g, Sugars ncg); Protein 14g Percent Daily Value*: Vitamin A 12%; Vitamin C 14%; Calcium 10%; Iron 8% Exchanges: 3 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 Lean Meat Carbohydrate Choices: nc 
*Percent Daily Values are based on a 2,000 calorie diet.

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3. Holiday Snickerdoodles
 
Love cinnamon and sugar? You'll want to try this easy version of a classic cinnamon and sugar cookie.

Prep Time: 30 min
Total Time: 1 hour 30 min
Makes: 3 dozen cookies
 
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
2 tablespoons Gold Medal® all-purpose flour
1/3 cup butter or margarine, softened
1 egg
1/4 cup sugar
1 teaspoon ground cinnamon
Betty Crocker® red and green decorating icings

1. Heat oven to 375°F. In large bowl, stir cookie mix, flour, butter and egg until dough forms.
2. Shape dough into 1-inch balls. In small bowl, mix sugar and cinnamon. Roll balls in sugar-cinnamon mixture. Place 2 inches apart on ungreased cookie sheets.
3. Bake 11 to 12 minutes or until set. Cool 1 minute. Remove from cookie sheets. If desired, roll tops of warm cookies in additional sugar-cinnamon mixture. Cool completely, about 20 minutes. Decorate as desired using icing.
High Altitude (3500-6500 ft): No change.


Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Did You Know?
Cookie dough can be covered and refrigerated up to 24 hours before baking. If it's too firm, let stand at room temperature 30 minutes.


Nutrition Information:
1 Cookie: Calories 80 (Calories from Fat 30); Total Fat 3g (Saturated Fat 1 1/2g, Trans Fat 1/2g); Cholesterol 10mg; Sodium 45mg; Total Carbohydrate 13g (Dietary Fiber 0g, Sugars 8g); Protein 0g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0% Exchanges: 1 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1 

*Percent Daily Values are based on a 2,000 calorie diet.



© 2009 ®/TM General Mills All Rights Reserved

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4.                Appetizers, Salads and Breads:
                      Hot Shrimp Dip

                from River Road Recipes II
                     A Second Helping
           ___________________________________

INGREDIENTS:

1/4 cup onions, finely minced
1 Tablespoon butter
1 (8 ounce) package cream cheese, softened
1 (8 ounce) carton sour cream
1 (4-1/2 ounce) can deveined shrimp, drained
1 Tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon white pepper
  Dash of Tabasco sauce
1/4 teaspoon chili powder
1/4 teaspoon Worcestershire sauce
1/4 teaspoon garlic salt
  Paprika to add pink color

TO PREPARE:

Saute onion in butter.  Stir in cream cheese and sour
cream.  Add shrimp, mashing into bits with rubber spatula. 
Add lemon juice and seasonings.  Serve warm from small
chafing dish, accompanied by potato chips or corn chips.

YIELDS:  About 3 cups
           ___________________________________
        
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. Huevos Rancheros

Prep: 20 minutes
Total: 20 minutes



This popular dish is usually prepared with sunny-side up fried eggs; we made it with scrambled eggs to save time.

Ingredients

Serves 4.


4 (8-inch) flour tortillas
3 tablespoons canola oil
10 large eggs
1/2 teaspoon coarse salt
1/4 teaspoon ground pepper

Sauce Rancheros
1 cup shredded Monterey Jack cheese
Diced avocado, sour cream, and chopped fresh cilantro, for garnish

Directions

Preheat oven to 400 degrees. Brush tortillas on both sides with 2 tablespoons canola oil; lay on a baking sheet. Bake until crisp and brown around edges, 7 to 10 minutes.
In bowl, beat eggs with salt and pepper. Heat remaining tablespoon oil in large skillet over medium-low heat. Cook eggs, stirring, until set but still moist, 6 to 8 minutes.
Place tortillas on plates; top with eggs, sauce rancheros, and Monterey Jack. Garnish with avocado, sour cream, and cilantro.

Copyright 2009 Martha Stewart Living Omnimedia, Inc. All rights reserved.


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