This issue "M"  
01-25-2010 

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Hi Everyone!
I hope you enjoy the recipes!

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

Index
1. Moo Goo Gai Pan
2. Moussaka Amerikanis
3. Mud Slide
4. Mushroom Chowder
5. Mushrooms Parmesan
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1. Moo Goo Gai Pan

Many variations exist of this chicken and vegetable stir-fry dish.

Serves 4

2 Chicken breasts, boneless, skinless and cut into 3/4-inch pieces
2 Tablespoons Oil
2 Tablespoons Sesame oil
1 cup Mushrooms, sliced
1 small Red bell pepper, seeded and cut into 1/2-inch strips
3 Green onions, chopped
1/2 teaspoon Ginger, minced
1/2 teaspoon Garlic, minced
2 Tablespoons Cornstarch
2 tablespoons Soy sauce
1 1/2 cups Chicken broth
2 cups Snow peas, strings removed
Cooked rice

Heat the two oils in a heavy skillet or wok. Add the
chicken and fully cook. Remove the chicken and reserve. Add
the mushrooms and pepper to the pan. Cook for 2 minutes.
Add the green onions, ginger and garlic. Cook for 1 minute.
Mix together the soy and cornstarch. Add the snow peas and
broth to the pan. Bring to a boil. Add the cornstarch
mixture. Return to a boil. Return the cooked chicken. Serve
over cooked rice.

- Nick Sundberg

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2. 
                  Meat and Poultry:
                 Moussaka Amerikanis

                from Atlanta Cooknotes
           ___________________________________

INGREDIENTS:

4 medium-sized eggplants
Salt
10 tablespoons butter, divided
2 pounds ground lamb or beef
3 onions, chopped
2 tablespoons tomato paste
1/4 cup chopped parsley
1/2 cup red wine
Salt and pepper, to taste
1/2 cup water
1/8 teaspoon cinnamon
2 to 3 eggs, beaten
3/4 cup grated cheddar cheese, divided
1/2 cup bread crumbs, divided
6 tablespoons all-purpose flour
3 cups milk, scalded
Salt and pepper, to taste
1/8 teaspoon nutmeg
4 egg yolks, lightly beaten
4 tablespoons olive oil

TO PREPARE:

Peel 1/2-inch strips lengthwise from eggplant so that it
looks striped.  Cut eggplant into 3/4-inch-thick rounds. 
Sprinkle with salt; set aside between two heavy plates to
extract excess fluid.  In a frying pan, saute lamb and
onions in 4 tablespoons butter; drain.  Add tomato paste,
parsley, wine, salt, pepper, and water.  Simmer until
liquid is reduced.  Cool.  Stir in cinnamon, eggs, 1/2-cup
cheese, and 1/4-cup bread crumbs; reserve.  In a saucepan,
melt 6 tablespoons butter and blend in flour.  Remove from
heat and gradually stir in milk.  Return to heat, cooking
and stirring until sauce is thickened.  Add salt, pepper,
and nutmeg.  In a bowl, add a little of the hot sauce to
the egg yolks, beating well.  Pour egg mixture into
remaining sauce, stirring and cooking for 2 minutes. 
Remove from heat and set aside.  Brown eggplant on both
sides in olive oil.  More oil may be added if needed. 
Sprinkle 1/4-cup bread crumbs in a buttered 3-quart
casserole.  Cover with alternating layers of eggplant and
reserved lamb mixture, ending with eggplant.  Pour sauce
over all and sprinkle with 1/4-cup cheese.  Recipe is
better if prepared a day ahead, and baked immediately
before serving.  Bake in a preheated 350 degree oven for 1
hour.

SERVES:  10 - 12
            ___________________________________

Copyright 1982 The Junior League of Atlanta, Inc.  All
rights reserved.

Visit The Junior League of Atlanta web site
(http://www.jlatlanta.org/cookbooks.stm) to purchase copies
of Atlanta Cooknotes and other fine cookbooks, or call
(404) 233-4767.

The Junior League of Atlanta, 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 Atlanta Cooknotes, are returned to the
community.
 ------------------------------------------------------
3. Mud Slide by Avis Twinn of Victoria Texas

1 Shot Kahlua;
1 Shot Rum;
Ice;
Fill the rest of the glass with milk;

you have a mud slide!!!!!!

Source: Cocktail Central
------------------------------------------------------
4.                  Soups and Vegetables:
                   Mushroom Chowder

              from To Market, To Market...
            A Collection of Kentucky Recipes
           ___________________________________

INGREDIENTS:

1/2 cup chopped onion
1/2 cup butter, melted
1 pound fresh mushrooms, sliced
1 cup diced potatoes
1 cup finely chopped celery
1/2 cup diced carrots
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon flour
2 tablespoons water
3 cups chicken stock
1 cup milk
1/4 cup grated Parmesan cheese

TO PREPARE:

1.  In Dutch oven, saute onion in butter until tender.
2.  Add vegetables, salt, and pepper.  Cover and simmer 15
to 20 minutes (until vegetables are tender).
3.  Mix flour and water until smooth, and stir into
vegetable mixture.
4.  Add chicken stock and simmer 10 minutes.
5.  Stir in milk and Parmesan cheese.  Cover and heat (do
not boil).
6.  Garnish each serving with additional Parmesan cheese,
if desired.

YIELD: 6 to 8 servings
            ___________________________________

Copyright 1984 The Junior League of Owensboro, Kentucky,
Inc.  All rights reserved.

To purchase copies of To Market, To Market, call the Junior
League of Owensboro, Kentucky at (270) 683-1430 or order by
mail at P.O. Box 723, Owensboro, KY 42302-0723.  The cost
is $18.00 plus $2.00 shipping/handling (Kentucky residents
should add 6% sales tax).

The Junior League of Owensboro, Inc. is an organization of
women committed to promoting voluntarism and to improving
the community through the effective action and leadership
of trained volunteers.  Its purpose is exclusively
educational and charitable.  The Junior League of Owensboro
reaches out to women of all races, religions, and national
origins who demonstrate an interest in and a commitment to
voluntarism.

Money raised by the sale of To Market, To Market furthers
our purpose, to improve the lives of children and families,
and projects of the Junior League of Owensboro, Kentucky,
Inc. 
------------------------------------------------------
5.                    Soups and Vegetables:
                    Mushrooms Parmesan

                from River Road Recipes II...
                      A Second Helping
           ___________________________________

INGREDIENTS:

1 pound mushrooms
3 tablespoons chopped parsley
1/4 teaspoon chopped garlic
1/4 cup bread crumbs
2 tablespoons grated Parmesan cheese
Salt and pepper to taste
1/4 cup olive oil
2 tablespoons dry white wine

TO PREPARE:

Wash and dry mushrooms.  Place in baking dish.  Sprinkle
with parsley, garlic, half of bread crumbs and grated
cheese.  Add salt and pepper to taste.  Pour oil and wine
over this.  Turn once and sprinkle with rest of bread
crumbs.  Bake at 350 degrees for about 20 minutes or until
tender.  Serve hot.

SERVES: 6
            ___________________________________

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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