This issue "B" 04-19-2010

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Hi Everyone!

I hope you enjoy the recipes!
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Index

1. Baked Red Snapper or Bass
2. Baklava Bars
3. BALSAMIC CHICKEN CUTLETS

4. Bittersweet Chocolate Souffle
5. Bloody Maria

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1.    Pasta, Seafood and Eggs:
   Baked Red Snapper or Bass

   from River Road Recipes...
       The Textbook of Louisiana Cuisine
     ___________________________________

INGREDIENTS:

1 large red snapper (5-8 pounds)
4 tablespoons butter
1/4 cup chopped green pepper
1/4 cup chopped onion
1/4 cup chopped chives
1/4 cup chopped parsley
1 teaspoon dried tarragon
Salt and pepper to taste
1/2 cup red wine
2 cups canned tomatoes or 1 No. 2 can
4 slices bacon

TO PREPARE:

Melt the butter and sauté the green pepper and onion gently. When they
are tender, add chives, parsley, tarragon, salt and pepper, wine and
tomatoes. Place fish in a greased baking dish and top with strips of
bacon. Pour liquid mixture over the fish and bake at 350 degrees for 40
minutes. Baste with the sauce and a little additional red wine.

SERVES 8 to 10
     ___________________________________

Copyright 1959 The Junior League of Baton Rouge, Inc. All rights
reserved.

Visit The Junior League of Baton Rouge web site
(http://www.jlbtr.org/river.htm) to purchase copies of River Road Recipes
and other fine cookbooks, or call (504) 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, are returned to the community.

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2. Baklava Bars

Prize-Winning Recipe 2007! Love classic Baklava? Fall in love with an easy way to get the same Greek signature flavors using cookie mix and crushed fillo shells.

Prep Time: 25 min
Total Time: 2 hours 50 min
Makes: 24 bars

Cookie Base
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1/2 teaspoon grated lemon peel
1 egg

Filling
1 1/2 cups chopped walnuts
1/3 cup granulated sugar
1/4 cup butter or margarine, softened
1 teaspoon ground cinnamon
1/8 teaspoon salt
8 frozen mini fillo shells (from 2.1-oz package)

Glaze
1/3 cup honey
2 tablespoons butter or margarine, softened
1 tablespoon packed brown sugar
1/2 teaspoon lemon juice
1/4 teaspoon ground cinnamon
1 teaspoon vanilla
Garnish
5 tablespoons honey

1. Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
2. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 15 minutes.
3. Meanwhile, in medium bowl, stir walnuts, granulated sugar, 1/4 cup butter, 1 teaspoon cinnamon and the salt with fork until mixture is well mixed and crumbly.
4. Sprinkle nut mixture evenly over partially baked base. With hands, crumble frozen fillo shells evenly over nut mixture. Bake 18 to 20 minutes longer or until golden brown.
5. Meanwhile, in small microwavable bowl, microwave 1/3 cup honey, 2 tablespoons butter, the brown sugar, lemon juice and 1/4 teaspoon cinnamon uncovered on High 1 minute or until bubbly. Stir in vanilla.
6. Drizzle honey mixture evenly over fillo. Cool completely, about 2 hours.
7. For bars, cut into 6 rows by 4 rows. Before serving, drizzle 1/2 teaspoon honey over each bar. Store covered at room temperature.
High Altitude (3500-6500 ft): In step 2, bake crust 17 minutes.

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

Did You Know?
This recipe was one of fifteen winners in the 2007 Mix It Up with Betty! Cookie Mix Recipe Contest. More than $10,000 was awarded!
Did You Know?
Baklava (bahk-lah-VAH) is a sweet dessert made with layers of butter-drenched pastry, spices and nuts. A honey-lemon syrup is poured over the baked warm pastry and left to soak. The dessert is traditionally cut into triangles.
Purchasing
You can find mini fillo shells in the freezer section of your supermarket.

Nutrition Information:
1 Bar: Calories 250 (Calories from Fat 130); Total Fat 14g (Saturated Fat 5g, Trans Fat 1g); Cholesterol 25mg; Sodium 115mg; Total Carbohydrate 29g (Dietary Fiber 0g, Sugars 21g); Protein 2g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 0%; Iron 4% Exchanges: 2 Other Carbohydrate; 0 Vegetable; 1/2 High-Fat Meat; 2 Fat Carbohydrate Choices: 2

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

© 2009 ®/TM General Mills All Rights Reserved

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3. BALSAMIC CHICKEN CUTLETS

INGREDIENTS:

4 tbsp balsamic vinegar
3 tbsp orange juice concentrate
1 tsp grated orange peel
1/2 tsp tarragon
Dash ground black pepper
4       skinless boneless chicken breasts

DIRECTIONS:

In medium bowl, combine first 5 ingredients; mix well. Add chicken breasts, coating well with mixture. Cover, and refrigerate for 3 to 12 hours, turning chicken frequently.
Grill on outdoor grill or under broiler for 5 minutes. Turn chicken over and grill an additional 5 to 7 minutes or until chicken is no longer pink inside.
Garnish with grilled orange slices, if desired.
Yield: 4 servings.

Source: Recipe Ross

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4. Bittersweet Chocolate Souffle

Source: Midwest Living
http://www.midwestliving.com

Makes 9 servings
Prep: 25 minutes
Bake: 18 minutes

Ingredients
7   egg whites
10 ounces bittersweet chocolate, coarsely chopped
1/2 cup butter (no substitutes)
   Butter
   Granulated sugar
1/4 cup granulated sugar
   Sifted powdered sugar (optional)
   Raspberry sorbet (optional)

Directions
1. In a large mixing bowl, allow egg whites to stand at room temperature for 30 minutes. In the top pan of a double boiler placed over gently simmering water or in a heavy medium saucepan, heat the chocolate and 1/2 cup butter, stirring constantly, over low heat until chocolate is melted and smooth. Remove from heat; cool about 30 minutes.
2. Meanwhile, lightly butter the sides of 9 oven-safe 4-ounce coffee cups, pot de creme cups, custard cups or ramekins (souffle dishes). Sprinkle the inside of each cup or dish with granulated sugar and rotate the cup until sugar has coated all of the butter. Gently shake out any excess sugar. Set aside.
3. Beat egg whites with an electric mixer on medium speed until soft peaks form (tip curl). Gradually add the 1/4 cup granulated sugar, beating until stiff peaks form (tips stand straight). Fold about 1 cup of the beaten egg whites into cooled chocolate mixture. Fold chocolate mixture into remaining egg whites. Evenly divide mixture into prepared cups.
4. Bake in a 375 degree F oven about 18 minutes or until a knife inserted near center comes out clean. Serve immediately sprinkled with powdered sugar and with raspberry sorbet, if you like. Makes 9 servings.

Nutritional Information
Nutritional facts per serving
calories: 298, total fat: 22g, saturated fat: 13g, cholesterol: 32mg, sodium: 162mg, carbohydrate: 24g, fiber: 2g, protein: 5g, vitamin C: 0%, calcium: 1%, iron: 9%

© Copyright 2005 Meredith Corporation. All Rights Reserved.

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5. Bloody Maria

1 1/2 oz. tequila
5 oz. tomato juice
small splash of lemon juice
dash Worcestershire sauce
dash Tabasco sauce
a shake of salt and pepper
1/4 tsp. horseradish
celery stick

Combine first seven ingredients in a glass and stir well. Garnish
with celery stick.

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