This issue "Q"  
12-30-2010 

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. Quaker Bonnet Lemon Angel Pies
2. Quiche Lorraine a la Versailles Picnic
3. Quick And Easy Fried Banana Parcels
4. Quick Chocolate Torte
5. Quinoa Mandarin Salad
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1. Quaker Bonnet Lemon Angel Pies

Create a beautiful presentation for dessert

From, "Great Lake Effects...Buffalo Beyond Winter and Wings," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

6 egg whites, at room temperature

1-1/2 cups superfine sugar

1 cup egg yolks

1/2 cup sugar

1/2 cup lemon juice

1 teaspoon lemon zest

1 cup whipped cream

TO PREPARE:

Beat the egg whites in a mixer bowl until soft peaks form. Add 1-1/2 cups superfine sugar gradually, beating constantly until stiff and glossy.  Do not overbeat the meringue or it will break down. Pipe the meringue into individual nests on a parchment-paper-lined baking sheet or on a parchment-paper-lined baking sheet sprayed with nonstick cooking spray. Bake at 150 to 175 degrees for 3 hours.  Leave the oven door open if you are not able to set the oven that low. The shells may be baked at 150 degrees for as much as 12 hours to be sure the shells are completely dry.

Combine the egg yolks, 1/2 cup sugar, lemon juice and lemon zest in a double boiler. Cook until the mixture holds a ribbon for 3 seconds when the whisk is lifted from the mixture, whisking onstantly. Let stand until cool. Spoon into the meringue nests. Spread with the whipped cream.

SERVINGS:  6 - 8

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2. Quiche Lorraine a la Versailles Picnic

Make this day an extraordinary one

From the, "Houston Junior League Cookbook ," published in cooperation with your Daily InBox newsletter.


INGREDIENTS:

1 baked 10-inch pastry shell

4 slices bacon

1 large onion, sliced

1 tablespoon bacon drippings

1 cup boiled or baked ham, shredded

4 paper-thin slices (4- by 8-inches each) Swiss cheese

3 eggs

1/4 teaspoon dry mustard

1 cup cream, heated

Nutmeg

TO PREPARE:

Broil bacon until crisp.  Crumble and sprinkle over bottom of pie shell.  Saute onion rings in bacon drippings until soft.  Arrange over bacon. Place half the shredded ham and 2 slices of cheese over onions.  Repeat layers of ham and cheese.  Beat eggs and mustard together; add to warm cream and beat again.  Pour into pie shell and let stand 10 minutes.  Sprinkle on enough nutmeg to cover top.  Bake in a preheated 350 degree oven for 35 minutes.  This quiche will keep for about 3 days, and can be warmed successfully if covered with foil.  May also be served cold.

SERVES: 4, generously
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3. Quick And Easy Fried Banana Parcels

Categories: Food9

Yield: 1 servings     

       4 sl Thick white fresh bread
     25 g  Unsalted butter; (1oz)
           Diced banana
     50 g  Self raising flour; (2oz)
     25 g  Caster sugar; (1oz)
      1 ts Allspice
      2 tb White rum


Butter the slices of bread and divide the diced banana between the two slices of bread. Place the banana (and other fillings if required) into the centre of the slice (a small dome).

Cover with the two remaining slices of buttered bread and cut out, using a circular pastry cutter (the size of a large round ravioli).

Make a batter by mixing the flour and sugar with the rum and water. Heat the oil to 180C/350F and place into the hot fat, turning after 1-2 mins.

Drain on kitchen paper and dust with caster sugar and allspice.

Converted by MC_Buster.

Per serving: 249 Calories (kcal); 20g Total Fat; (96% calories from fat); trace Protein; 1g Carbohydrate; 55mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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4. Quick Chocolate Torte

Recipe By     : My files
Serving Size  : 10   Preparation Time :0:00
Categories    : Chocolate                        Desserts
                 ****

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    5                    eggs -- separated
      1/2  teaspoon      salt
    1      cup           powdered sugar
      1/3  cup           cocoa
    1 1/2  teaspoons     vanilla
    1      cup           whipping cream -- whipped
                         chocolate shot, choc. curls or nuts

Grease a jelly roll pan and line with waxed paper.  Grease the paper.  Beat egg whites and salt to soft peaks.  Add sugar gradually,  beating till stiff.  Beat yolks and vanilla till thick.  Fold into whites with the cocoa.  Spread in pan.  Bake 20 Min. at 350F.  Turn out immediately onto towel sprinkled with powdered sugar, and peel off paper.
Cool 15 min.  Cut into quarters.  Spread each one with whipped cream and stack.  Decorate with choc. shot or curls or nuts.

                    - - - - - - - - - - - - - - - - - -

NOTES : Can also be made as a jelly roll.

Source: RecipeSource.com
 
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5. Quinoa Mandarin Salad


Categories: None

Yield: 1 Servings

---------------------SALAD--------------------------      
      1 c  Uncooked quinoa
      1 cn (11-0z) mandarin orange segments; drained, reserving liquid
      6    0z; (2 cups) fresh snow pea pods trimmed, cut in half diagonally
    1/3 c  Sliced green onions
           Leaf Lettuce leaves


-------------------DRESSING------------------------

1 tb Honey
1/4 ts Salt      
3 tb Apple cider vinegar
2 tb Canola oil
1/8 ts Hot pepper flakes

Rinse quinoa thoroughly with running cold water, drain well. Add enough water to reserving mandarin orange liquid to make 2 cups.

In a med. saucepan, comine quinoa and orange liquid mixture. Bring to a boil. Reduce heat to med. low, cover and simmer 14 to 16 minutes or until quinoa is tender and liquid is absorbed. Remove from heat. Stir in pea pods and onions. Cool 10 minutes.

Meanwhile, in small jar with tight-fitting lid, combine all dressing ingredients, shake well. Refrigerate until serving time.

In med. bowl, combine quinoa mixture and mandarin orange segments. Cover; refrigerate at least 1 hour or until chilled.

Just before serving, line 4 individual salad plates with lettuce. Pour dressing over salad, stir gently to coat. Spoon salad onto lettuce-line plates. 4 (1-1/2 cup) servings

To make it special-Top this sald with toasted slivered almonds to complement the slightly nutty flavor of the quinoa

Posted to EAT-LF Digest by MOMnAaron <MOMnAaron@aol.com> on Apr 2, 1998

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