This issue "O"  
06-07-2010 

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. Old-Fashioned Italian Meat Sauce with Pasta
2. Open-Faced Cordon Bleu with Tomato Vinaigrette
3. Orange Brutus (Orange Julius)
4. Orange Nut Bread
5. Orange-Glazed Sweet Potatoes 
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1. Old-Fashioned Italian Meat Sauce with Pasta

Flavorful sauce loaded with garlic, Italian sausage and chopped cooked pork, served over pasta
Recipe Rating:  3 ratings.
Time:
Hands On: 10 minutes
Total Time: 3 hours 10 minutes


Servings:
Makes 10 servings (1 cup each)


Ingredients

2 tablespoons olive oil
2 bone-in pork chops, 1-1/2 inches thick (2 chops = 3/4 lb)
1 pound Italian pork sausage links, casings removed
4 cans (14.5 oz each) Hunt'sŪ Diced Tomatoes with Roasted Garlic, undrained
1 can (12 oz each) Hunt'sŪ Tomato Paste
1 quart water (1 qt = 4 cups)
1 tablespoon dried basil leaves
1 pound dry pasta, uncooked


Directions

Heat oil in large saucepan or Dutch oven over medium-high heat. Add chops; cook 3 to 4 minutes on each side, or until browned on both sides. Remove from pan; cover to keep warm. Brown sausage in same pan, stirring occasionally to crumble sausage; drain. Return to pan.
Add chops, diced tomatoes with their liquid, the tomato paste, water and basil; mix well. Reduce heat to low; simmer 2-1/2 to 3 hours, or until sauce is thickened and meat is falling off the bones, stirring occasionally. Remove and discard bones.
Cook pasta according to package directions; drain. Serve topped with the sauce.
 
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2. Open-Faced Cordon Bleu with Tomato Vinaigrette

Breaded chicken breast halves topped with ham, cheese and seasoned diced tomatoes
Time:
Hands On: 15 minutes
Total Time: 30 minutes


Servings:
Makes 6 servings (1 chicken breast half each)


Ingredients

2 large eggs
1 cup dry seasoned bread crumbs
1-1/2 ounces boneless skinless chicken breast halves, pound to 1/4" thick (6 oz each)
3 tablespoons Pure WessonŪ Canola Oil
1 can (14.5 oz each) Hunt'sŪ Diced Tomatoes with Balsamic Vinegar, Basil & Olive Oil, undrained
4 slices (3/4 oz each) thin-sliced lean ham
4 slices Monterey Jack cheese


Directions

Preheat oven to 400°F.
Beat eggs in a shallow dish. Place bread crumbs into another shallow dish. Dip each chicken breast into egg, coating both sides. Repeat process with breadcrumbs; set aside.
Heat oil in large skillet over medium-high heat. Add chicken and cook each side about 1 1/2 minutes or until golden brown. Cook in batches, if necessary. Place in a 13 x 9-inch baking dish.
Place equal portions of tomato (about 1/3 cup) over each breast. Top with a slice of ham, then cheese. Bake 12 to 14 minutes, uncovered, or until tomato liquid is bubbling and cheese melts.


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3. Orange Brutus (Orange Julius)


Author/Submitted by:
Servings: 6
Categories: Non-Alcoholic Beverages

Ingredients:
    6.00 c Orange juice
    1.00 Envelope Dream Whip Powder
    0.50 ts Vanilla
    1.00 pk (3.4 oz)INSTANT vanilla pudding & pie filling mix


Directions:
In a blender, puree 3 cups orange juice and all remaining ingredients until smooth. Stir in remaining 3 cups orange juice. Serve over cracked ice. Makes 6 drinks. Gloria Pitzer As published in Glendale Daily News From the collection of Jim Vorheis

Source: Flora's Drink Hideout

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4. Orange Nut Bread

Give a citrus twist to breakfast


From the, "Houston Junior League Cookbook," published in cooperation with your Daily InBox newsletter.

INGREDIENTS:


Rind of 4 large, thick-skinned oranges

1-1/2 cups water

1 teaspoon baking soda

2 cups sugar

3-1/2 cups flour

4 teaspoons baking powder

1/2 teaspoon salt

1 cup chopped pecans

2 eggs, well beaten

2/3 cup milk

3 Tablespoons butter, melted

TO PREPARE:

Boil orange rind in 1 cup of the water with baking soda 4 minutes.  Drain and rinse 3 times with fresh water.  Cut or chop rind in very small pieces, using scissors or knife.  Combine rind, remaining 1/2 cup water and 1 cup of the sugar; boil for 3 minutes.  Set aside to cool.  Sift remaining 1 cup sugar, flour, baking powder and salt together; add pecans.  To the cooled orange mixture, add well-beaten eggs, milk and melted butter.  Combine both mixtures, stirring well.  Bake in 3 small well-greased load pans (7"x3"), at 325 degrees for 45-55 minutes.  Orange peel may be prepared, chopped, and stored in refrigerator ahead of time if desired.  This bread is also good toasted or buttered and warmed in 400 degree oven.

YIELD: 3 small loaves

Source: Daily InBox
 
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5. Orange-Glazed Sweet Potatoes

Be sweet to yourself for dinner tonight

From, "At Your Service...Southern Recipes, Places and Traditions," published in cooperation with your Daily InBox Newsletter.

INGREDIENTS:


4 pounds sweet potatoes or yams

1 cup packed brown sugar

1/2 cup orange juice

1 Tablespoon butter

TO PREPARE:

Rinse the sweet potatoes and place in a large Dutch oven.  Cover with water.  Bring to a boil over medium-high heat.  Cook, covered, for 30 to 45 minutes or until tender but not soft; drain and cool.  Peel the sweet potatoes and cut into serving-size pieces.  Place in a buttered 2-1/2 quart or 9x13-inch glass baking dish.  Combine the brown sugar, orange juice and butter in a saucepan.  Cook over medium heat for 5 minutes or until clear.  Pour over the sweet potatoes.  Bake at 350 degrees for 30 minutes, basting with the sauce several times.

NOTE:  This is a great make-ahead dish.  It can be made one day ahead, covered, chilled, and reheated in the oven or microwave.

SERVES:  10 - 12

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