This issue "D"  
04-26-2010 

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. Deep South Lemon Pie
2. Dent-the-Diet Pie
3. Deviled Eggs and Noodles
4. Diabetic Linguine with Clam Sauce
5. DITALINI WITH ZUCCHINI
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1. Deep South Lemon Pie

Bite into a burst of sunshine

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

INGREDIENTS:


5 egg whites

2 Tablespoons sugar

1 can condensed milk

1/2 cup lemon juice

1/2 teaspoon yellow food coloring

1 baked graham cracker crust

TO PREPARE:

Make graham cracker crust according to directions on graham cracker crumb box.  Be sure to bake for eight minutes at 350 degrees.  Let cool.  Reserve 1/2 cup crumbs for pie topping.  Grate one Tablespoon lemon rind and sprinkle on crust.  Let stand while filling is being made.

For filling, beat egg whites very stiff, adding sugar gradually.  Mix in a separate bowl condensed milk, lemon juice and food coloring.  When this is mixed well, fold into stiffly beaten egg whites.  Pour mixture into graham crust, sprinkle with 1/2 cup graham crumbs.  Keep refrigerated.  This pie may also be frozen for future use.

SERVES: 8
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2. Dent-the-Diet Pie

Break your New Year diet resolution for this sweet temptation

From, "To Market, To Market...A Collection of Kentucky Recipes," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:


1 unbaked pie shell (9-inch)

6 Tablespoons white sugar

2 Tablespoons brown sugar

1/2 Tablespoon flour

1/2 cup butter

2 eggs

1/2 teaspoon vanilla

1/2 cup white syrup

1/2 cup chocolate chips

1/2 cup pecans

TO PREPARE:

1.  Mix sugars and flour.  Blend in butter.
2.  In another bowl, mix eggs, vanilla, and syrup; add to sugar mixture.
3.  Add chocolate chips and pecans.
4.  Pour into 9-inch unbaked pie shell and bake at 350 degrees for 45 minutes until almost firm.

YIELD:  1 pie (9-inch)
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3.       Title: Deviled Eggs and Noodles
Categories: Pasta
      Yield: 4 servings

      1 ea Recipe #19 (deviled eggs)           2 tb Chopped onion
      1 tb Margarine or butter             2 1/2 c  Noodles, cooked
      1 c  ( 8 ozs) dairy sour cream         1/3 c  Grated parmesan cheese
    1/3 c  Milk                              1/3 c  Sliced ripe olives
      2 ts Poppy seeds                       1/2 ts Salt

  Prepare Deviled Eggs according to Recipe 19.  Cover and microwave onion
and margarine in 1 1/2-Qt casserole on high (100%) until onion is tender, 1
1/2  to 2 minutes.  Stir in remaining ingredients.  Cover and microwave until
  hot, 5 to 6 minutes. Arrange eggs on noodles. Cover and microwave until
  eggs are hot, 1 to 2 minutes.


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4. Diabetic Linguine with Clam Sauce

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Main Dish                        Fish
                Ww                               Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup        Finely chopped onion
                        Shallots finely chopped
                        Bay leaf (or 2) Parsley stem
                        Sprig fresh thyme  OR
     1/4  teaspoon Dried thyme (or 5) peppercorns
   1      cup           White wine
   3      quarts        Steamer clams (24-30)
   1      tablespoon    Olive oil
   2 (or 3)                garlic cloves minced
     1/4  teaspoon      Dry mustard
     1/2  cup           Chopped parsley
                        Dash red pepper flakes
   1      pound         Linguine -- cooked & drained

Combine onion, shallots, bay leaf, parsley stems, thyme, peppercorns and wine.  Bring to a boil.  Add scrubbed clams and steam for 4 to 5 minutes or until clams open. Remove clams, discarding any that haven't opened, separate them from shells and chop coarsely.
Strain and save liquid.
Heat olive oil and 1 TABLESPOON reserved clam juice in a medium-size non-stick frying pan.  Add garlic and mustard and cook for 1 minute. Add parsley and cook 1 to 3 minutes more. Add 1 cup reserved clam juice and simmer for 5 minutes or until sauce is reduced by half. Add chopped clams and cook for 1 to 2 minutes.
Toss clam sauce with linguine, garnish with lemon, if desired, and serve warm. Makes 4 servings.

                   - - - - - - - - - - - - - - - - - -
Source: RecipeSource.com
 
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5. DITALINI WITH ZUCCHINI

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetarian                       Main dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       pk           Ditalini or other small tubular pasta (8 oz) eggless
   1       lb           Zucchini
   1                    Tomato
   1                    Onion -- thinly sliced
   2       tb           Olive oil
   1       tb           Parsley -- minced
                        Salt, pepper to taste

Cook ditalini according to package directions; drain well. Rinse with cold water to cool quickly; drain well.
 
Slice unpeeled zucchini into thin rounds, discarding ends; set slices aside. Blanch tomato in boiling water for 1 minute; remove skin and chop flesh. In large bowl, combine zucchini, tomato, onion, olive oil, parsley and salt and pepper to taste. Add ditalini; toss to mix well.

Per serving: 300 cal; 10 g pro; 49 g carb; 8 g fat (24%); 0 mg chol; 12 mg sod
 
From the files of DEEANNE

Source: RecipeSource.com
 
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