This issue "T"  
06-24-2010 

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Hi Everyone!
I hope you enjoy the recipes!

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Index
1. THAI STYLE CUCUMBER SALAD
2. Tiny Corn Fritters
3. Topsy-Turvy Apple Pie
4. Tortillas Dipped in Refried Beans
5. Truites aux Amandes
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1. THAI STYLE CUCUMBER SALAD
INGREDIENTS:
2 tsp sugar
1 tsp crushed hot red pepper
1/2 tsp salt
1/2 tsp paprika
1/8 tsp cayenne
1/8 tsp ground black pepper
1 clove Garlic, minced
2 large European cucumbers (the long skinny seedless type)
1-1/2 tsp sesame oil
1 small red onion cut into thin slivers
1 Tbsp fresh lime juice
DIRECTIONS:
In a small bowl combine sugar, hot pepper, salt, paprika, pepper,
cayenne & garlic.  Mix well. 
Cut cucumbers in half lengthwise, then crosswise into 1/4" slices (to make 4 cups worth) (If you have to use waxed cucumbers, peel first, then cut in half lengthwise & scoop out seeds before slicing)
In a large non-stick skillet heat sesame oil over medium heat.  Add cucumbers & red onion.  Cook, stirring often for 2 minutes. 
Add spice mixture & cook for 1 minute more. 
Add lime juice & cook, stirring often until most liquid is absorbed, about another minute.  Transfer to a bowl & let cool. 
Cover & refrigerate at least 3 hours to let flavors mellow. 
Serve at room temperature.
Nutritional info: Per serving: 34 calories, 1 gram of fat, 0 gram saturated fat, 0mg cholesterol
Source: Recipe Ross
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2. Tiny Corn Fritters

Little bites with an unbelievable taste

From, "Little Rock Cooks...Recipes Handed Down from Generation to Generation," published in cooperation with your Daily InBox newsletter.

INGREDIENTS:


17-ounce can cream style corn

1-1/2 cups cracker crumbs

1 large egg

1/2 teaspoon grated onion

Salt and pepper

TO PREPARE:

Mix all ingredients the day before cooking so crumbs will absorb moisture.  Drop from a spoon into hot fat and fry until brown.  Drain on paper towel.  These may be kept in a warm oven for refill during a party.

SERVES: 6
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3.  Brown sugar and pecans make the crust special. After baking, the pie gets a twist: it's turned upside down onto the serving plate, transforming the sticky bottom crust into a moist, nutty topping.

Prep Time: 45 Min
Total Time: 1 Hr 30 Min
Makes: 8 servings

User Rating: 

Mrs. Donald W. Gaard
Kensington, MN
Bake-Off® Contest 03, 1951





INGREDIENTS:
Glaze and Crust
1/4 cup packed brown sugar
1 tablespoon LAND O LAKES® Butter, melted
1 tablespoon corn syrup
1/2 cup Fisher® Chef's Naturals® pecan halves
1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box

Filling
2/3 cup granulated sugar
2 tablespoons Pillsbury BEST® all-purpose flour
1/2 teaspoon ground cinnamon
4 cups thinly sliced, peeled apples (4 medium)

Topping
Whipped cream, if desired

DIRECTIONS:1. Heat oven to 425°F. In 9-inch glass pie plate, mix brown sugar, butter and corn syrup. Spread evenly in bottom of pie plate. Arrange pecans over mixture. Make pie crusts as directed on box for Two-Crust Pie, placing bottom crust over mixture in pan.
2. In small bowl, mix granulated sugar, flour and cinnamon. Arrange half of apple slices in crust-lined pie plate. Sprinkle with half of sugar mixture. Repeat with remaining apple slices and sugar mixture. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
3. Place pie on sheet of foil on middle oven rack in oven; bake 8 minutes. Reduce oven temperature to 350°F; bake 35 to 45 minutes longer or until apples are tender and crust is golden brown. Immediately run knife around edge of pie to loosen. Place serving plate upside down over pie; turn serving plate and pie plate over. Remove pie plate. Serve warm or cool with whipped cream.


NUTRITION INFORMATION:1 Serving: Calories 460 (Calories from Fat 200); Total Fat 22g (Saturated Fat 5g); Cholesterol 5mg; Sodium 360mg; Total Carbohydrate 62g (Dietary Fiber 2g, Sugars 31g); Protein 4g Percent Daily Value*: Vitamin A 2%; Vitamin C 2%; Calcium 2%; Iron 10% Exchanges: 1 Starch; 1 Fruit; 2 Other Carbohydrate; 4 1/2 Fat Carbohydrate Choices: 4 
*Percent Daily Values are based on a 2,000 calorie diet.

Bake-Off is a registered trademark of General Mills ©2009
Fisher and Chef’s Naturals are registered trademarks of John B. Sanfilippo & Son, Inc., Elgin, IL 60123-7820
®Land O’ Lakes is a registered trademark of Land O’ Lakes, Inc.
2009 © and ®/™ of General Mills

Shared by Joan

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4. Tortillas Dipped in Refried Beans

This dish from Mexico makes a great snack.

Serves 2-3

1 can Refried beans
8 Corn tortillas
Oil for frying
Monterey Jack cheese, shredded
Salsa

Puree the beans in a food processor or blender. Transfer to
a small skillet and slowly heat (the beans should have a
sauce-like consistency). Heat the oil in a separate
skillet. Cook the tortillas one at time for 3-4 seconds per
side. Immediately dip each tortilla in the beans. Using
tongs fold into half and then into quarters. Arrange
several on plates. Top with the cheese and salsa.

- Nick Sundberg  
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5.                       Pasta, Seafood and Eggs:
                        Truites aux Amandes
                        (Trout with Almonds)
   
                      from River Road Recipes...
                  The Textbook of Louisiana Cuisine
                ___________________________________
   
    INGREDIENTS:
   
    4 medium sized trout, 1 to 1-1/2 pounds
    3/4 cup flour (or less)
    2/3 cup butter
    1/2 cup heavy cream
    2/3 cup toasted, slivered almonds
    Salt and pepper to taste
    1 thinly sliced lemon
   
    TO PREPARE:
   
         Clean, wash and scale trout.  Dry thoroughly and roll
    lightly in flour.  Melt the butter in a frying pan.  When it is
    hot, but not brown, put in trout.  Cook over low heat 5 to 7
    minutes; turn carefully, and cook on other side for the same
    length of time.  When golden brown, salt and pepper them and lay
    them carefully on a heated serving platter.  Add cream to the
    butter remaining in pan; mix rapidly; add almonds and stir
    carefully so that the almonds will not be broken and heat again
    just to the boiling point.  Do not boil sauce.  Spoon sauce over
    trout; add thin rounds of lemon and serve immediately.
   
    SERVES 4
                ___________________________________
   
    Copyright 1959 The Junior League of Baton Rouge, Inc.  All
    rights reserved.
   
    Visit The Junior League of Baton Rouge web site
    (http://www.jlbtr.org/river.htm) to purchase copies of River
    Road Recipes and other fine cookbooks, or call (225) 924-0298.
   
    The Junior League of Baton Rouge, Inc. is an organization of
    women committed to promoting voluntarism, developing the
    potential of women and to improving the community through the
    effective action and leadership of trained volunteers.  Its
    purpose is exclusively educational and charitable.  All proceeds
    from League fundraising efforts, including from the sale of
    River Road Recipes, are returned to the community.
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