This issue "M"  
05-27-2010 

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. Macaroni and Cheese Recipe
2. Marbled Potatoes Recipe
3. Marinated Mushrooms and Romaine Salad
4. Middle Eastern-Style Potato Salad
5. Mojito
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1. Macaroni and Cheese Recipe

You can't go wrong with a classic like this
From the, "Houston Junior League Cookbook ," published in cooperation with your Daily InBox newsletter.

INGREDIENTS:
7 ounces (1-3/4 cups) uncooked macaroni

1 pound sharp cheese, grated

2 cups milk

1/4 cup butter

1 egg, beaten

1 teaspoon salt

Pepper

Paprika TO PREPARE:

Cook macaroni until tender, place in a strainer, and rinse with cold water.  In a 2-quart casserole, alternate layers of macaroni and cheese, ending with cheese.  Bring milk to a boil.  Stir in butter, egg, salt and pepper.  Pour over the macaroni and cheese.  Sprinkle paprika on top.  Bake in 350 degree oven for 45 minutes.

SERVES: 8 - 10
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2. Marbled Potatoes Recipe

Add a classy side to tonight's dinner

From "True Grits  . . . Tall Tales and Recipes from the New South," published in cooperation with your Daily InBox newsletter.


INGREDIENTS:


1 pound red potatoes
1 pound sweet potatoes
2 large scallions, chopped
1/4 cup butter or margarine
1/2 cup sour cream or plain yogurt
1/2 cup whipping cream, whipped
  Nutmeg to taste
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup fresh bread crumbs
2 tablespoons melted butter or margarine
2 tablespoons minced fresh parsley TO PREPARE:

*  Cook the red potatoes and the sweet potatoes separately in water to cover in saucepans until tender; drain.  Cool slightly and peel.  Mash in separate bowls.
*  Saute the scallions in 1/4 cup butter in a skillet until tender.  Stir half the scallions into each bowl of potatoes.
*  Whisk the sour cream with the whipped cream in a bowl.  Fold half gently into each bowl of potatoes.  Add half the nutmeg, salt and pepper to each bowl.
*  Layer the potatoes 1/2 at a time in a greased 1-quart souffle dish.  Swirl with a knife to marbleize.  Sprinkle with a mixture of the bread crumbs, melted butter and parsley.
*  Bake at 350 degrees for 30 to 35 minutes or until the topping is golden brown.

NOTE:  This casserole freezes well before baking.

SERVES: 6
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3. Appetizers, Salads and Breads:
Marinated Mushrooms and Romaine Salad

from Above & Beyond Parsley...
Food for the Senses

INGREDIENTS:

1 head romaine or other greens
3 ounces fresh mushrooms, halved
3 tablespoons snipped chives, to garnish

VINAIGRETTE:

1/4 cup white wine vinegar
4 teaspoons sugar
3 teaspoons lemon juice
1/4 teaspoon dry mustard
3/4 cup vegetable oil
3 large scallions, sliced
3 cloves garlic, minced

TO PREPARE:

Clean and tear greens into bite-sized pieces.  Place mushrooms in a covered dish or plastic storage bag.

For vinaigrette:  In a jar with a tight fitting lid, mix vinegar, sugar, lemon juice, mustard, oil, scallions and garlic.  Shake vigorously.  Poor over mushrooms, cover and chill for 4 hours or overnight, stirring occasionally.

Drain mushrooms, reserving vinaigrette.  Spoon mushrooms over salad greens and drizzle remaining dressing over all.  Garnish with snipped chives and serve.

SERVES:  8

Copyright 1984 The Junior League of Kansas City, Missouri, Inc.  All rights reserved.
   
To purchase copies of Above & Beyond Parsley, visit the Junior League of Kansas City, Missouri, Inc. cookbook order web site or call (816) 444-2112 from 8:30am-4:30pm M-F Central time.

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4. Middle Eastern-Style Potato Salad

Try this unusual potato salad at your next cookout.

Serves 4

8 medium Red potatoes
1/4 cup Parsley, chopped
2 Tablespoons Green onions, chopped
1/3 cup Olive oil
1/4 cup Lemon juice
Salt and pepper to taste

Boil the potatoes until just tender. Allow to cool
slightly. Dice into medium pieces. Toss well with remaining
ingredients. Chill. Serve cold.

- Nick Sundberg 
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5. Mojito

1.5 oz white Rum
12 fresh spearmint leaves
1/2 lime
7 oz club soda
2 tbls simple syrup (or 4 tsp sugar)

Gently crush mint leaves and lightly squeeze lime in a cool tall
glass. Pour simple syrup to cover and fill glass with ice. Add rum,
club soda, and stir well. Garnish with a lime wedge and a few sprigs
of mint.
 
Source: Cocktail Central Daily
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