This issue "O" 06-07-2010

A CraftELady Mailing

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Hi Everyone!

I hope you enjoy the recipes!
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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's® Diced Tomatoes with Roasted Garlic, undrained
1 can (12 oz each) Hunt's® 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 Wesson® Canola Oil
1 can (14.5 oz each) Hunt's® 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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