This issue "B"  
07-19-2010 

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Hi Everyone!
I hope you enjoy the recipes!

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Index
1. BAKED SQUASH SAUSAGE CASSEROLE
2. Basil Tomatoes with Gorgonzola
3. Beef Parmigiana
4. Black Forest Cake
5. Brown Buttered Corn with Herbs
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1. BAKED SQUASH SAUSAGE CASSEROLE 

2 lbs. squash (yellow or- zucchini)

3 tbsp. chopped onion
2 eggs, beaten
1/2 tsp. Tabasco sauce
1 lb. ground bulk sausage
Salt and pepper to taste
2 tsp. parsley flakes
2 slices bread, toasted and crumbled
1/2 c. butter, melted

Slice (peel if desired) squash into 1/2-inch pieces.
Boil in water until tender; drain. Meanwhile, brown
sausage in pan; drain off excess fat. In a large bowl
mix together sausage, squash, onion, eggs and seasonings.
Pour into a 1-quart buttered casserole dish.
Mix melted butter and bread crumbs and sprinkle over top of casserole.
Bake at 350 degrees for 35-40 minutes until browned.
Makes 6 servings.
 
Shared by Kristina

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2.                      Soups and Vegetables:
                  Basil Tomatoes with Gorgonzola   
                  from Above & Beyond Parsley...
                      Food for the Senses
                ___________________________________
   
    INGREDIENTS:
   
    1/4 pound Gorgonzola cheese
    6 large tomatoes
    1/4 cup shredded basil
    3 tablespoons sliced shallot
    2 teaspoons fresh lemon juice
    2 teaspoons Dijon mustard
    1/3 - 1/2 cup olive oil
    Salt and freshly ground pepper, to taste
   
    TO PREPARE:
   
    Freeze cheese for 30 minutes or until firm enough to grate. 
    Slice tomatoes thinly and arrange on a platter.  Grate
    Gorgonzola, then combine with basil and shallot and sprinkle
    over tomatoes.
   
    In a small bowl, whisk together lemon juice, Dijon mustard and
    olive oil.  Season with salt and pepper and pour over tomatoes. 
    Serve at room temperature.
   
    SERVES 6 to 8
                ___________________________________
   
    Copyright 1992 The Junior League of Kansas City, Missouri, Inc. 
    All rights reserved.
   
    To purchase copies of Above & Beyond Parsley, call the Junior
    League of Kansas City, Missouri at (816) 444-2112 from 8:30am-
    4:30pm M-F Central time.
   
    The Junior League of Kansas City, Missouri, 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 Above & Beyond Parsley, are returned
    to the community.
 ------------------------------------------------------
3.                    Meat and Poultry:
                    Beef Parmigiana

                from River Road Recipes II...
                      A Second Helping
           ___________________________________

INGREDIENTS:

1 large thin round steak (2 pounds)
1 egg, beaten
1/2 cup grated Parmesan cheese
1/2 cup dry bread crumbs (seasoned is best)
1/2 cup cooking oil
1 large onion, chopped
1 teaspoon salt
1-1/2 teaspoons pepper
1-1/2 teaspoons marjoram
2 (6-ounce) cans tomato paste
4 cups hot water
1/2 pound Mozzarella cheese, sliced

TO PREPARE:

Put steak between pieces of wax paper; place on a board and
pound until thin.  Trim all gristle and fat.  Cut into
serving size pieces (about 8 to 10 3x4-inch pieces).  Dip
meat in egg and roll in mixture of Parmesan and crumbs. 
Heat oil in skillet or iron pot.  Brown steak on both sides
over medium heat.  Lay in single layer in 13x9-inch baking
pan.  In same skillet, cook onions until soft.  Stir in
seasonings and tomato paste.  Add hot water.  Cook 5
minutes.  Pour most of sauce over meat.  Place cheese
slices on meat and add remaining sauce.  Bake uncovered at
350 degrees for 1 hour.  Serve over spaghetti. 

SERVES: 6 - 8
            ___________________________________

Copyright 1994 The Junior League of Baton Rouge, Inc.  All
rights reserved.

Visit The Junior League of Baton Rouge web site
(http://www.juniorleaguebr.com) to purchase copies of River
Road Recipes II 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 II, are returned to the
community.
------------------------------------------------------
4. Black Forest Cake

2 (20 oz/560 g each) cans tart pitted cherries, undrained
1 cup (240 ml) granulated sugar
1/4 cup (60 ml) cornstarch
1-1/2 teaspoons (7.5 ml) vanilla extract
2 (9-inch/23-cm) chocolate cake layers, baked and cooled
3 cups (720 ml) cold whipping cream
1/3 cup (80 ml) powdered sugar

Drain cherries, reserving 1/2 cup (120 ml) juice.  Combine reserved
cherry juice, cherries, granulated sugar and cornstarch in
saucepan.  Cook and stir over low heat until thickened.  Add vanilla
and stir.

Split each cake layer in half horizontally.  Crumble one half layer;
set aside.

Beat cold whipping cream and the powdered sugar in large bowl
with an electric mixer set at high speed until stiff peaks form.
Reserve 1-1/2 cups (360 ml) whipped cream for decorative piping.

Place one cake layer on serving plate.  Spread with 1 cup (240 ml)
whipped cream; top with 3/4 cup (180 ml) cherry topping.  Top with
second cake layer, 1 cup (240 ml) whipped cream and 3/4 cup (180
ml) cherry topping; top with third cake layer.

Frost cake sides with remaining whipped cream; pat gently with
reserved cake crumbs.

Spoon reserved 1-1/2 cups (360 ml) whipped cream into pastry bag
fitted with star tip; pipe around top and bottom edges of cake.
Spoon remaining cherry topping over top of cake.  Store in
refrigerator.

Makes 12-16 servings.
 
Shared by Warren 
------------------------------------------------------
5.                   Soups and Vegetables:
              Brown Buttered Corn with Herbs   

                 from California Sizzles
  Easy and Distinctive Recipes for a Vibrant Lifestyle
           ___________________________________

INGREDIENTS:

2 tablespoons butter
1-1/2 to 2 cups fresh corn, cut from about 3 ears
2 tablespoons fresh finely shredded basil
1/2 cup chopped green onions
Salt and pepper to taste

TO PREPARE:

1.  In a medium skillet, heat the butter over medium high
heat until the foam subsides.
2.  Saute the corn for approximately 4 minutes.  The corn
will be partially browned.
3.  Place corn in a serving bowl and add basil, green
onions, salt and pepper.  This can be served warm or cold.

SERVES: 4
            ___________________________________

Copyright 1992 by The Junior League of Pasadena, Inc. and
Art Center College of Design.  All rights reserved.

Visit The Junior League of Pasadena web site
(http://www.jrleaguepasadena.org) to purchase copies of
California Sizzles and other fine cookbooks, or call their
cookbook hotline at (626) 796-0162.

The Junior League of Pasadena, Inc., is an organization of
women committed to promoting voluntarism, developing the
potential of women, and improving the community through the
effective action and leadership of trained volunteers.  Its
purpose is exclusively educational and charitable. Proceeds
from the sale of California Sizzles will support the Junior
League's indispensable work within the community for those
in need.
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