This issue "I"  
08-30-2010 

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. Ice Box Slaw
2. Iced Lemon Ginger "Tea"
3. In a Hurry Beef And Potato Hash
4. Instant Chocolate Mousse
5. Italian Tomato and Pasta Salad (Vegan)
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1. Ice Box Slaw


Categories: None

Yield: 1 servings      

      3 qt Cabbage
      1 lg Or 2 small bell peppers
      1    Jar of pimentos
      2 c  Celery
      2 lg Onions


--------------------LIQUID-------------------------

1 pt Vinegar; (white distilled)
2 1/2 c Sugar
1 1/2 ts Celery seeds
1 ts Mustard seeds
1/2 ts Turmic
1 ts Salt

Chop vegetables fine and put in a large mouth 1 gallon jar.

Bring to a boil the following liquid ingredients and pour over the above mixture.

Let stand 5 min. before pouring.

Mix well and cover. Place in ice box (refrigerator) and keep as long as it lasts. It's better with age. It's good and always ready to serve.

Posted to bbq-digest by "James A. "Big Jim" Whitten" <bigjim@atlantic.net> on Sep 20, 1999, converted by MM_Buster v2.0l.

Source: FreeGroups.net
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2. Iced Lemon Ginger "Tea"


Categories: Cklive11

Yield: 1 servings           

One; (4-inch) piece fresh gingerroot
   6 c  Water
1/2 c Honey
1/2 c Sugar      
2    Lemons; Zest of, removed with a vegetable peeler
   1 c  Fresh lemon juice


--------------------GARNISH-------------------------

Lemon slices

Peel gingerroot and cut crosswise into thin slices. In a medium saucepan boil water, gingerroot, honey, sugar, and zest, stirring, until sugar is dissolved. Remove pan from heat and steep "tea", covered, 45 minutes. Uncover tea and cool completely.

Remove gingerroot and zest with a slotted spoon and discard. Transfer tea to a pitcher and stir in lemon juice. Chill tea, covered, until cold and up to 2 days.

Serve tea over ice in tall glasses and garnish with lemon slices.

Yield: about 7 cups

Converted by MC_Buster.

Recipe by: COOKING LIVE SHOW #CL9185

Source: FreeGroups.net
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3. In a Hurry Beef And Potato Hash

Categories: Easy, Meats

Yield: 4 Servings      
      1 lb Lean ground beef
      2 ts Worcestershire sauce
      1 tb Vegetable oil
      1 md Onion, chopped
      1    Green bell pepper, chopped
      4 c  Frozen hash brown potatoes, defrosted
           Salt and pepper

In a large nonstick skillet over medium-high heat, cook beef, breaking up with a wooden spoon, for 5 minutes or until no longer pink. Place in sieve to drain any fat; transfer to a bowl. Stir in Worcestershire sauce.
Add oil to skillet; cook onion, green pepper and potatoes, stirring often, for 8 to 10 minutes or until potatoes are golden. Add ground beef; season with salt and pepper to taste. Cook for 2 minutes or until heated through. Tip: To defrost hash browns, place on plate lined with paper towels; microwave at High for 3 to 4 minutes, stirring once.

Yield: 4 servings

Typed in MMFormat by cjhartlin@msn.com Source: Fast & Easy Cooking

Source: FreeGroups.net

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4. Instant Chocolate Mousse


Categories: Desserts

Yield: 1 Servings

6 oz Semisweet chocolate
1/2 ts Instant coffee; or 1/3 c. strong coffee
1/3 c Boiling water      
4 lg Eggs; separated
3 tb Sweet Pesach wine; Pesach Liqueur
3 tb Sugar


Put the chocolate and instant coffee in food processor fitted with steel blade, or a blender, and process for a few seconds until chocolate is finely chopped. With the machine running, pour the boiling water in through the top, and continue processing for several more seconds, until the chocolate is completely melted. Add the egg yolks and wine and process until well mixed. In a medium sized bowl, beat egg whites until foamy. Gradually add sugar and continue beating until stiff. Fold chocolate into whites until no streaks of white remain. Turn into serving dishes, and chill for several hours until firm.

Serves 6

Recipe By : The Jewish Holiday Cookbook by Gloria Kaufer Greene

Source: FreeGroups.net
 
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5. Title: Italian Tomato and Pasta Salad (Vegan)
Yield: 8 Servings
Categories: Pasta, Salads, Fat-Free

Ingredients:

      4 c  Cooked small macaroni; any s
     32 oz Canned tomatoes; drained/1" reserve liquid
      2 tb Wine vinegar
    1/4 ts Garlic powder
      1 ts Dried basil
      1 ts Dried oregano
      2 tb Parmesan cheese


  Chunks of tomatoes and lots of Italian spices make this a real winner. It
  serves 8 as a side dish or 4 as a tasty main meal. In a large bowl, combine
  all ingredients, mixing well. Add small amounts of tomato liquid until
  pasta is evenly moistened. Chill several hours to blend flavors. Mix well
  before serving. You can salt & pepper to taste but the sodium in the
  nutritional analysis will not show that. Nutrition (per serving): 133
  calories  Total Fat  1 g (8% of calories) Source: Lean Luscious & Meatless,
  Page(s): 99, Date Published: 1992
  :
 
  D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80?
 
  File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Source: Steve's Recipe Database

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