This issue "T"  
03-25-2010 

A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

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

Index
1. Tarragon Mustard Salmon Steaks Recipe
2. Texas Bean Dip
3. Three Bean Salad Recipe
4. Touchdown Tequila & Sangrita
5. Treasure Cake Recipe
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1. Tarragon Mustard Salmon Steaks Recipe

The everyday meal with a flair

From "Above & Beyond Parsley... Food for the Senses," published in cooperation with your Daily InBox newsletter.

INGREDIENTS:


4 salmon steaks

Fresh lemon juice

2-3 tablespoons olive oil Sauce:

1 tablespoon Dijon mustard

1 teaspoon sugar

1 tablespoon white wine vinegar

2 tablespoons finely chopped fresh parsley

1 tablespoon chopped fresh tarragon or 1 teaspoon dried

1/4 cup olive oil

TO PREPARE:

For sauce:  In a small bowl, combine mustard, sugar, vinegar, parsley and tarragon.  Blend well.  Slowly add olive oil, blending well.  Set aside.

Brush salmon with lemon juice and olive oil.  Place under a preheated broiler for about 5 minutes.  Turn and broil for 5 minutes more or until translucent.  Spoon sauce over steaks and serve immediately.

NOTE:  This piquant sauce is also wonderful served with tuna.  It may be made ahead of time and refrigerated before using.

SERVES: 4
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2. Texas Bean Dip Recipe

Spice up the snack options

From the, "Houston Junior League Cookbook," published in cooperation with your Daily InBox newsletter.

INGREDIENTS:

1/2 pound butter

1/3 pound sharp cheese, grated

2 jalapeno peppers, chopped, plus a little juice

1 small onion, grated

1 clove garlic, crushed

1 can (15 oz.) Ranch Style beans (or beans in chili-seasoned sauce) TO PREPARE:

Heat all ingredients, except beans, in double boiler until cheese melts.  Add beans which have been pureed in blender.  Serve hot in a chafing dish with tostados.

YIELD: About 1 quart
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3. Three Bean Salad Recipe

Who knew beans could bring so much flavor?


From, "River Road Recipes II... A Second Helping," published in cooperation with your Daily InBox newsletter.

INGREDIENTS FOR SALAD:


1 (16-ounce) can green beans

1 (16-ounce) can wax beans

1 (15-1/2 ounce) can kidney beans

1 bell pepper

1 medium onion

INGREDIENTS FOR MARINADE:

3/4 cup sugar

1 teaspoon salt

1/2 teaspoon pepper, coarse grind

3/4 cup salad oil or olive oil

2/3 cup white vinegar or garlic wine vinegar TO PREPARE SALAD:

Drain beans.  Slice pepper in strips.  Slice onion thinly.  Combine beans, pepper and onion.

TO PREPARE MARINADE:

Mix all ingredients.  Add to vegetables and stir well.  Marinate several hours or overnight in refrigerator.  May garnish with artichokes. 

SERVES: 8 - 10

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4. Touchdown Tequila & Sangrita
  In Mexico and the Southwest, a popular beverage to drink with tequila is called "sangrita." Not to be confused with "sangria," a fruit and wine concoction, this beverage is a tangy mixture of tomato and orange juices, usually spiked with hot chiles and lime juice. It may sound odd in flavor, but sangrita is the perfect accompaniment to good quality tequila, like an aged anejo. The tequila and sangrita are poured into separate shot glasses and the two are alternately sipped, not chased. First the tequila, then the chilled sangrita. Slowly, one after the other. sip this with a sophisticated tequila. Tequilas aged for one year or more in oak barrels are called "anejo" (meaning aged) and can be as smoky and complex as a fine Scotch. It's not cheap, but Herradura Anejo is one of the finest. Treat it with respect: sip it slow, don't shoot it. Using it as a mixer, as in Margaritas, is also a waste of its fine, smooth balance of flavors.
Sangrita ("Little Blood")
INGREDIENTS:
1 cup tomato juice
Juice of 3 limes
Juice of 2-3 oranges
Minced fresh green chiles (serranos or jalapenos) or hot salsa
Dash salt or to taste
DIRECTIONS:
Mix the ingredients in a pitcher. As the intensity of fresh juices and chilis vary, mix most of the ingredients, then alter to suit your own taste. Chill.
Serve in shot glasses accompanied by shot glasses of tequila. Best served with a good quality tequila.
Remember: Sip each slowly and savor the flavors.

Source: Recipe Ross
 
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5. Treasure Cake Recipe

It's worth digging around for ingredients with this cake

From "River Road Recipes... The Textbook of Louisiana Cuisine," published in cooperation with your Daily InBox newsletter.

INGREDIENTS:


1 cup butter
1 cup white sugar
2 whole eggs
2 teaspoons vanilla
Dash of salt
2 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream INGREDIENTS FOR ICING:
1/2 cup brown sugar
1/4 cup white sugar
1 teaspoon cinnamon
1 cup chopped pecans or walnuts 

TO PREPARE:

     Cream butter, sugar, vanilla, eggs, and salt.  Sift together flour, baking powder and baking soda.  Add half flour mixture and half of the sour cream to butter mixture.  Beat 1 minute.  Then add rest of both and beat 1 minute.  Grease and flour 9x12x2-inch pan and spread one-half of cake batter in pan.  Mix icing mixture and sprinkle one-half on batter.  Then carefully pour and spread remaining cake batter on top of this.  Finally, sprinkle remaining icing mixture on top.  Bake in 350 degree oven for 35 to 38 minutes.

SERVES: 8 - 12


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