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01-11-2010 

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ] http://www.acrafteladymailing.com/recipes/archives.html  

Index
1. Iced Orange Tea
2. Instant Chocolate Mousse
3. "Instant" Squash
4. Italian Chowder Recipe
5.  "It's Not Dead Yet" Hot Salsa
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1. Iced Orange Tea

Servings:
4
Preparation Time: 5 min.
Cooking Time: 5 min.
 
Ingredients:

8 black tea bag
2-1/2 cups water, chilled
2-1/2 cups water, chilled
4 cup orange juice
1 lemon, cut into small wedges

This Recipe is considered:
Low Fat
Low Cholesterol
Low Sodium

Cooking Directions:

Steep tea bags in boiling water 5 minutes. Discard tea bags, squeezing out excess liquid. Stir chilled water into brewed tea. Stir in orange juice. Pour over ice and sweeten to taste with sugar. Serve with lemon wedges.

 
Per Serving: calories 120, fat 2.9g, calories from fat 22%, protein 2.0g, cholesterol 0.0mg, dietary fiber 1.3g

Nutrients Exchanges
Calories 120 Milk Exchanges 0.0
Protein 2.0g Vegetable Exchanges 0.0
Carbohydrates 28.3g Fruit Exchanges 1.9
Dietary Fiber 1.3g Bread Exchanges 0.0
Sugar 26.0g Other Carbohydrates/Sugar Exchanges 0.0
Fat Total 2.9g Lean Meat Exchanges 0.0
Saturated Fat 0.7g Very Lean Meat/Protein Exchanges 0.0
Mono-unsaturated Fat 0.9g Fat Exchanges 0.0
Poly-unsaturated Fat 1.2g
% Calories from Fat 22%    
Cholesterol 0.0mg
Sodium 11.0mg
Vitamins Minerals
Vitamin A 50.4IU Calcium 39.7mg
Thiamin (B1) 2.3mg Copper 2.8mg
Riboflavin (B2) 0.8mg Iron 0.9mg
Niacin (B3) 1.0mg Magnesium 32.1mg
Vitamin B6 1.2mg Manganese 0.7mg
Vitamin B12 0.0mcg Phosphorus 46.5mg
Vitamin C 138.4mg Potassium 533.6mg
Vitamin E 0.4IU Selenium 3.8mcg
Folate 78.0mcg Sodium 11.0mg
Pantothenic Acid 0.5mg Zinc 2.2mg

Source: Nubella.com
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2. Instant Chocolate Mousse


Categories: Desserts

Yield: 1 Servings

6 oz Semisweet chocolate
1/2 ts Instant coffee; or 1/3 c. strong coffee
1/3 c Boiling water      
4 lg Eggs; separated
3 tb Sweet Pesach wine; Pesach - Liqueur,
3 tb Sugar


Put the chocolate and instant coffee in food processor fitted with steel blade, or a blender, and process for a few seconds until chocolate is finely chopped. With the machine running, pour the boiling water in through the top, and continue processing for several more seconds, until the chocolate is completely melted. Add the egg yolks and wine and process until well mixed. In a medium sized bowl, beat egg whites until foamy. Gradually add sugar and continue beating until stiff. Fold chocolate into whites until no streaks of white remain. Turn into serving dishes, and chill for several hours until firm.

Serves 6

Recipe By : The Jewish Holiday Cookbook by Gloria Kaufer Greene

Posted to EAT-L Digest 28 Sep 96

Date: Sun, 29 Sep 1996 14:32:06 -0500

From: LD Goss <ldgoss@METRONET.COM>

Source: FreeGroups.net
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3. "Instant" Squash


Categories: None

Yield: 1 Servings      
          1    Acorn; butternut or similar squash
           Spices; (see below)
           Salt


Poke a hole or two in the squash and microwave until soft all over. About 4 ~ 8 minutes depending on size of squash) Cut in half. (It is very easy when cooked) Scoop out seeds, mash squash, season and serve. Although I tend to use lots of spices in things I only lightly use the chili, curry and berberi mentioned below. In this case just a subtle tast of them works for me. Season with one of the following combination:
Molly McButter or salt and Brown Sugar (husband's favorite)
Ethopian Berbere spice mix and salt and a few rasins or chopped apricots (my favorite)
Your favorite curry mix, salt and a few rasins or chopped apricots.
Chilli powder and chopped sweet onions.
Salsa or Pico de Gallo
Pressed garlic and Molly McButter
Leftover chili beans or cooked veggies such as peas or broccli
Your own thing... I am sure you can think of better ones that what is above. When you do let the rest of us know.

Posted to fatfree digest by Barb Beck <barb@owlnut.rr.ualberta.ca> on Dec 9, 1998, converted by MM_Buster v2.0l.

Source: FreeGroups.net

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4.  Italian Chowder Recipe

Creamy and cheesy come together for one incredible taste

From, "Atlanta Cooknotes,"

INGREDIENTS:


6 cups chopped zucchini

3 cups chopped onion

1 (16-ounce) can tomatoes, drained and chopped

1/3 cup chopped fresh parsley

1 teaspoon salt

1 teaspoon coarsely ground pepper

1/2 teaspoon sweet basil

1/8 teaspoon thyme

1/2 cup water

1 (16-ounce) can corn, drained

2 teaspoons lemon juice

1/4 teaspoon Tabasco sauce

8 chicken bouillon cubes

2 cups boiling water

1 stick butter

6 tablespoons all-purpose flour

2-1/2 cups milk

1/2 pound sharp cheddar cheese, grated

1/4 cup Parmesan cheese

1 cup half and half cream TO PREPARE:

In a 6-quart kettle, put zucchini, onion, tomatoes, parsley, salt, pepper, basil, thyme, and 1/2-cup water.  Boil for 10 to 15 minutes. Vegetables should be tender but firm.  Reduce heat to simmer. Add corn, lemon juice, and Tabasco sauce.  Add chicken bouillon cubes which have been dissolved in the boiling water.  In a separate pan, melt butter and blend in flour to make a roux.  Using a whisk, gradually stir in milk.  When mixture thickens, add cheddar and Parmesan cheeses.  Stirring constantly, add milk-cheese mixture to the vegetable pot.  Add cream and heat, but do not boil.  More milk may be added for thinner chowder.

SERVES: 8 - 10Copyright 1997 The Junior League of Atlanta, Inc. All rights reserved.Visit The Junior League of Atlanta web site (http://www.jlatlanta.org/cookbooks/) to purchase copies of Atlanta Cooknotes and other fine cookbooks, or call (404) 233-4767.
------------------------------------------------------
5. "It's Not Dead Yet" Hot Salsa

Categories: Sauce

Yield: 24 Servings     

       5    Whole Habanero peppers; seeded
     10    Whole tomatillos; husks removed
      2    Whole Vidalia onion; skinned
      6    Whole sweet red peppers; seeded
      2    Whole smoked Habanero peppers
      3    Whole Chipotle peppers
      1 tb Cumin powder
      2 oz Balsamic vinegar


Date: Wed, 27 Mar 1996 05:52:15 -0500

From: Mac Geek <john@gunterman.mv.com>

Recipe By: John A. Gunterman Process ingredients in a blender individually in order listed until you reach the dried peppers and place in a non-reactive container. place Smoked Habs and Choptles in blender and drain juice from mixture in bowl into the blender and process. add to the mixture in the bowl. add cumin and stir well. drizzle Balsamic vinegar over the top. let marinate overnight

Serving Ideas : Best served warm the day after.

NOTES : Made whie cleaning out the refridgerator....... thus the name... a litltle of this, a little of that, a little more of that,a lot of that.... John A. Gunterman

CHILE-HEADS DIGEST V2 #279

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Source: FreeGroups.net


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