This issue "O"  
11-11-2010 

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 Southern Cornbread
2. Old-Fashioned Pumpkin Pie Recipe
3. Orange and Maple Glazed Ribs Recipe
4. Oven-Baked Onion Soup
5. Oyster Stew Recipe
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1. Old Fashioned Southern Cornbread

A traditional classic


From "River Road Recipes II...A Second Helping," published in cooperation with your Daily InBox newsletter.

INGREDIENTS:
1 cup white cornmeal
1/2 cup flour
1-1/2 teaspoons salt
1 teaspoon sugar
1/2 cup milk
1/2 cup boiling water
3 Tablespoons corn oil
1 egg
1-1/2 teaspoons baking powder

TO PREPARE:

Combine cornmeal, flour, salt, sugar and corn oil in mixing bowl. Use a cutting motion with spoon so that oil will be well blended with other ingredients. Stir in the boiling water. Mix well. Add cold milk. Stir and let stand, if necessary, until batter has cooled to at least room temperature. Mix in egg and then baking powder. Beat briskly. Pour (or "spoon" if making sticks) into preheated greased pan and bake at 425 degrees until well browned (approximately 20 minutes). This recipe will make the correct amount of batter to fill an 11-stick iron cornbread pan or a 9-inch square pan.

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2. Old-Fashioned Pumpkin Pie Recipe

Keep the tradition going 


From, "California Sizzles...Easy and Distinctive Recipes for a Vibrant Lifestyle," published in cooperation with your Daily InBox Newsletter.

INGREDIENTS:

3 Tablespoons butter
1-1/3 cups firmly packed light brown sugar, divided
1/3 cup chopped walnuts
1 unbaked 9-inch pastry shell
1-3/4 cups pumpkin
2 cups milk or cream
1/4 cup granulated sugar
3 eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon ginger
2 teaspoons cinnamon
1/2 teaspoon allspice

TO PREPARE:

Preheat oven to 450 degrees.  Combine butter, 1/3 cup brown sugar, and walnuts.  Sprinkle over unbaked pastry shell.  Bake 10 minutes.  Combine pumpkin, 1 cup brown sugar, and remaining ingredients; mix well.  Pour into partially baked shell.  Reduce oven heat to 325 degrees and bake 45 minutes.

SERVES:  6 - 8

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3. Orange and Maple Glazed Ribs Recipe

Let the flavor melt in your mouth


From, "California Sizzles...Easy and Distinctive Recipes for a Vibrant Lifestyle," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

2/3 cup pure maple syrup
1/2 cup orange juice
1/4 cup minced onion
2 teaspoons grated orange peel
2 teaspoons fresh lemon juice
1 teaspoon dry mustard
2 racks baby back pork ribs (about 3 pounds)
Salt and Pepper to taste

TO PREPARE:

1.  Combine first 6 ingredients in a heavy saucepan.  Cook slowly over medium-low heat for 5 minutes, stirring occasionally.  Pour sauce into a large bowl and let cool.  Sauce can be prepared 24 hours ahead, covered and refrigerated.
2.  Preheat oven to 350 degrees.  Season rib racks with salt and pepper.  Arrange on a large baking sheet.  Bake for 35 minutes.  Cool for 15 minutes.  Cut racks into individual ribs.
3.  Add ribs to the sauce in the bowl and turn them to coat.  Return ribs to baking sheet.  Bake 15 minutes longer, basting three times with remaining sauce.

SERVES:  4
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4. Soups and Vegetables:
Oven-Baked Onion Soup

from Stop and Smell the Rosemary ,
Recipes and Traditions to Remember

INGREDIENTS:

4 tablespoons unsalted butter
6 cups thinly sliced yellow onions
2 tablespoons all-purpose flour
6 cups beef broth
1/2 cup dry white wine
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3 tablespoons brandy
6 slices French bread, toasted
6 slices Gruyere cheese
2 ounces Parmesan cheese, freshly grated (1/2 cup)

TO PREPARE:

     Melt butter in a soup pot.  Add onions and saute over medium heat until lightly browned.  Add flour and blend.  Stir in beef broth, wine, salt, and pepper.  Bring to a boil.  Reduce heat and simmer 10 minutes.  Remove from heat and add brandy.
     Preheat oven to 375 degrees.  Place slices of bread in the bottom of 6 individual ovenproof soup bowls.  Ladle soup over bread, top with Gruyere, and sprinkle with Parmesan.  Bake until cheese melts, about 5 minutes.  Serve immediately.

SERVES:   6

Copyright 1996 The Junior League of Houston, Inc.  All rights reserved.  Visit The Junior League of Houston web site (http://www.juniorleaguehouston.org/?nd=dept_cookbooks) to purchase copies of Stop and Smell the Rosemary, Recipes and Traditions to Remember and other fine cookbooks, or call (713) 627-COOK.
 
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5. Oyster Stew Recipe

A hot and flavorful seafood meal


From "River Road Recipes ...The Textbook of Louisiana Cuisine," published in cooperation with your Daily InBox newsletter.


INGREDIENTS:

1/2 stick butter
1 tablespoon flour
1 small bunch green onions, chopped
1 quart milk
1 rib celery
6 cloves
Salt
Red pepper
Worcestershire sauce
White pepper
3 dozen oysters and liquor

TO PREPARE:

Make roux of flour and butter.  Add white part of chopped onion and cook for short while.  Heat milk separately; add to roux.  Add green part of chopped onions, chopped celery, cloves, and seasonings.  Cook slowly.  When thickened, add oysters and liquor.  Do not boil.  Serve very hot.  Remove cloves before serving.

SERVES: 3 

 

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