This issue "C"  
04-22-2010 

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. Cabbage & Noodles
2. Caramel-Peanut Butter Bars
3. Cheese
Soufflé
4. Chicken And Apple Sauté
5. CHOCOLATE CHIP CUPCAKES
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1. Cabbage &Noodles
Thanks Angelique
Ingredients

1 head   (3 lb.) cabbage
1            medium onion
1 pkg.    (16 oz.) medium egg noodles
1 tbsp.         each salt, butter or margarine
Directions:
      Shred cabbage as you would for coleslaw.  Place in pan or bowl, sprinkle with salt, and let stand for 20 minutes.  Chop onion and sauté in butter until tender.
Squeeze water from cabbage, add to onions, and sauté covered, stirring occasionally, until cabbage reaches desired tenderness.  Water will accumulate, so remove all but 2 tbsp.  Boil egg noodles in salted water until done.  Drain noodles, add cabbage and stir well.  Season with salt and pepper to taste.

Source: Recipe Ross
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2. Caramel-Peanut Butter Bars

Honorable Mention - Contest Recipe 2008!
Do you love candy bars? Try this cookie bar, and you'll have 3 dozen delightful indulgences that are like candy bars.

Prep Time: 50 min
Total Time: 4 hours 50 min
Makes: 36 bars
 
Cookie Base
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
15 miniature chocolate-covered peanut butter cup candies, coarsely chopped

Filling
36 caramels (from 14-oz bag), unwrapped
1 can (14 oz) sweetened condensed milk (not evaporated)
1/4 cup creamy peanut butter
1/2 cup peanuts

Topping
1 container (1 lb) Betty Crocker® Rich & Creamy milk chocolate frosting
1/2 cup peanuts, chopped

1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in candies. Press dough in bottom of pan. Bake 18 to 20 minutes or until light golden brown.
2. Meanwhile, in 2-quart saucepan, heat caramels and milk over medium heat, stirring constantly, until caramels are melted. Stir in peanut butter. Heat to boiling. Cook 2 minutes, stirring frequently. Remove from heat; stir in 1/2 cup peanuts. Spread over warm cookie base. Cool completely, about 2 hours.
3. Spread frosting evenly over filling. Sprinkle with chopped peanuts. Refrigerate about 2 hours or until chilled. For bars, cut 9 rows by 4 rows. Store covered in refrigerator.
High Altitude (3500-6500 ft): Add 2 tablespoons Gold Medal® all-purpose flour to dry cookie mix. Decrease butter to 1/3 cup.


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

Success
Skip the cooking spray, and instead line the pan with quick-release foil for easy cleanup and removal of bars from the pan.
Special Touch
Cut bars in half again to make bite-size squares for a dessert buffet.


Nutrition Information:
1 Bar: Calories 260 (Calories from Fat 100); Total Fat 11g (Saturated Fat 4g, Trans Fat 1 1/2g); Cholesterol 15mg; Sodium 160mg; Total Carbohydrate 35g (Dietary Fiber 0g, Sugars 25g); Protein 4g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 6%; Iron 2% Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 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.                Pasta, Seafood, Eggs and Grains:
                        Cheese Soufflé

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

INGREDIENTS:

2 Tablespoons butter
3 Tablespoons flour
1 cup milk
1 teaspoon salt
1/4 teaspoon mustard
1 cup grated American cheese
3 eggs, separated

TO PREPARE:

1.  Melt butter over low heat; add flour and milk.  Cook
    over low heat, stirring until thickened and smooth.
2.  Add salt, mustard, and cheese, stirring until cheese
    is melted.  Cool.
3.  Fold in 3 egg yolks beaten until light in color.
4.  Fold in stiffly-beaten egg whites.
5.  Pour into ungreased casserole or soufflé dish.
6.  Set in pan of hot water and bake in 325 degree oven
    for 50 minutes, or until top is firm and browned.

SERVINGS:  12
       ___________________________________

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.
------------------------------------------------------
4. Chicken And Apple Sauté

4 teaspoons vegetable oil
2 tart apples, thinly sliced
1 onion, sliced
1/2 teaspoon dried thyme
4 skinless, boneless chicken breast halves
1 cup apple juice
1 tablespoon cider vinegar
1 tablespoon cornstarch
salt & pepper to taste In heavy skillet, heat 2 tsp oil over medium-high heat, cook apples, onion and thyme for about 4 minutes or just until tender-crisp. Remove to bowl and set aside. Heat remaining oil in skillet, cook chicken, turning once for 2 to 3 minutes or until golden brown. Reduce heat to medium low. Set 1 tablespoon apple juice aside, pour remaining apple in skillet along with vinegar. Cover and simmer 6-8 minutes or till chicken is no longer pink inside. With slotted spoon, remove chicken to platter; keep warm. Combine cornstarch with reserved apple juice; stir into skillet and cook over high heat, scraping up any browned bits for 2 minutes or till thickened. Return apple mixture to pan and heat through, season with salt and pepper. Spoon around cooked chicken

Source: More Mail From Mary 
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5. CHOCOLATE CHIP CUPCAKES

Ingredients:
1/2 cup  firmly packed light brown sugar
1      large egg
1/8 tsp  salt
1 cup  semisweet chocolate chips
1/2 cup  walnuts -- coarsely chopped
1 tsp  vanilla extract -- divided
1/2 cup  butter -- softened
1/3 cup  sugar
1/3 cup  firmly packed light brown sugar
1 large  egg
1 cup  all-purpose flour
1/2 tsp  baking soda
1/2 tsp  salt

Directions:

Beat first 3 ingredients at medium speed with an electric mixer until blended; stir in chocolate chips, walnuts, and 1/2 teaspoon vanilla. Set aside.
Beat remaining 1/2 teaspoon vanilla, butter, 1/3 cup sugar, and 1/3 cup brown sugar until creamy. Add 1 egg and beat until blended. Combine flour, soda, and 1/2 teaspoon salt; stir into butter mixture.
Place paper baking cups into miniature muffin pans and coat with cooking spray; spoon 1-1/2 teaspoons batter into each cup.
Bake at 350 F. for 12 minutes.
Spoon chocolate chip mixture over cupcakes, and bake 10 more minutes. 
Yield: about 36 cupcakes.
Nutritional Info Per Serving: 98 Calories; 5g Fat (45.6% calories from fat); 1g Protein; 13g Carbohydrate; trace Dietary Fiber; 17mg Cholesterol; 86mg Sodium.
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.

Source: Recipe Ross

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