This issue "G"  
05-06-2010 

A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

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Index
1. Game Day Hamburgers
2. Garden Fresh Tomato Soup
3. Garlic Herb Grilled Chicken
4. German Chocolate Thumbprints
5. Grilled Pork Spareribs with Cajun Rub
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1. Game Day Hamburgers

Submitted By: Andy Alcorn


Prep Time: 20 Minutes
Cook Time: 10 Minutes
Ready In: 30 Minutes
Servings: 6


"First the ground beef is mixed with onion soup mix and formed into nice thick patties. Then shredded potato, Swiss cheese, and mushrooms are combined, stuffed into each patty, and sealed for a nifty surprise with that first bite."

Ingredients:
1 large potato, peeled and shredded
1 cup shredded Swiss cheese
1 cup chopped fresh mushrooms
2 pounds lean ground beef
2 (1 ounce) packages dry onion soup mix

Directions:
1. Preheat grill for high heat.
2. In a medium bowl, mix together potato, cheese, and mushrooms.
3. In a large bowl, mix ground beef with onion soup mix. Form into 6 large burger patties. Make a pocket in each burger, stuff with potato mixture, and seal.
4. When ready to grill, brush grate with oil. Cook burgers over high heat for 5 minutes on each side, or until well done. Serve hot.

ALL RIGHTS RESERVED © 2010 Allrecipes.com
Printed from Allrecipes.com 1/3/2010
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2. Garden Fresh Tomato Soup
 
Submitted By: Charlotte

Prep Time: 5 Minutes
Cook Time: 30 Minutes
Ready In: 35 Minutes
Servings: 6


"A simple soup made with fresh tomatoes, that is sure to become one of your favorites."

Ingredients:
4 cups chopped fresh tomatoes
1 slice onion
4 whole cloves
2 cups chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
2 teaspoons white sugar, or to taste

Directions:
1. In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
2. In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.

ALL RIGHTS RESERVED © 2010 Allrecipes.com
Printed from Allrecipes.com 1/3/2010
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3. Garlic Herb Grilled Chicken

Submitted By: Campbell's Kitchen

Prep Time: 15 Minutes
Cook Time: 15 Minutes
Ready In: 30 Minutes
Servings: 4


"Swanson® Seasoned Chicken Broth with Roasted Garlic makes a flavorful marinade and basting sauce for moist and tender grilled chicken breasts."

Ingredients:
1 (14 ounce) can Swanson® Seasoned
Chicken Broth with Roasted Garlic
4 skinless, boneless chicken breasts

Directions:
1. Pour broth into shallow nonmetallic dish. Add chicken and turn to coat. Cover and refrigerate 15 minutes. Remove chicken from broth.
2. Grill chicken 15 minutes. or until done, turning and brushing often with broth. Discard remaining broth.

ALL RIGHTS RESERVED © 2010 Allrecipes.com
Printed from Allrecipes.com 1/3/2010

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4. German Chocolate Thumbprints
 
Score all the delicious draws of German chocolate cake—coconut, rich pecan frosting, and, of course, chocolate—in nibble-friendly cookie form.
 
Prep Time: 1 hour 30 min
Total Time: 1 hour 30 min
Makes: About 3 1/2 dozen cookies
1 box Betty Crocker® SuperMoist® German chocolate cake mix
2/3 cup flaked coconut
1/4 cup vegetable oil
2 eggs
1/3 cup Betty Crocker® Rich & Creamy coconut pecan frosting (from 1-lb container)
1/4 cup flaked coconut, toasted
1. Heat oven to 350°F. In large bowl, mix cake mix, 2/3 cup coconut, the oil and eggs with spoon until dough forms.
2. Shape dough into 1-inch balls; place about 2 inches apart on ungreased cookie sheets. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet. Fill each indentation with level 1/4 measuring teaspoon of the frosting.
3. Bake 8 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Sprinkle each with 1/4 teaspoon of the toasted coconut. Cool completely, about 15 minutes.
High Altitude (3500-6500 ft): No change. 
 

How-To
To toast coconut, bake uncovered in an ungreased shallow pan in a 350°F oven for 5 to 7 minutes, stirring occasionally, until golden brown.
Variation
For a sparkly finish to these cookies, roll balls of dough in granulated sugar. Instead of topping the baked cookies with toasted coconut, sprinkle with toasted chopped pecans. 
 
Nutrition Information:
1 Cookie: Calories 90 (Calories from Fat 35); Total Fat 4g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 15mg; Sodium 120mg; Total Carbohydrate 12g (Dietary Fiber 0g, Sugars 8g); Protein 1g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 2% Exchanges: 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.  
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5. Grilled Pork Spareribs with Cajun Rub

Cajun rub:
1 tablespoon ground cumin
1 tablespoon dried thyme
1 tablespoon powdered garlic
1 tablespoon paprika
1/2 teaspoon cayenne pepper

1 rack (about 1 1/2 pounds) pork spareribs

1. Make the rub: In a small bowl stir together the cumin, thyme, powdered garlic, paprika, and cayenne pepper.

2. Smear the rub over the ribs; wrap well, and refrigerate at least 2 hours or overnight.

3. Preheat the grill. Grill the ribs over direct heat until lightly browned on both sides. Move the ribs over indirect heat, close the grill, and cook 1 1/2 to 2 hours, until the meat is tender and pulling away from the bone. Separate the rack into individual ribs and serve immediately. Makes 2 servings
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