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I hope you enjoy the recipes!

[Archives ]  

1. Sausage and Green Pepper Ragout
2. Shrimp and White Bean Salad
3. Six Points Football
1. Sausage and Green Pepper Ragout


4 tbsp.  olive oil, divided
1 lb.      Greek loukanika or Italian sausage, sliced 3/4" thick
1 lb.      long sweet green peppers, seeded, de-ribbed, cut lengthwise in 1" strips
1 lb       tomatoes, peeled, seeded and chopped, fresh or canned
1 tbsp.         dried oregano
1/4 tsp.       ground allspice, if using Italian sausage
1/2 tsp.       ground coriander, if using Italian sausage
2 tsp.    grated orange zest, if using Italian sausage
      In a large sauté pan over high heat, warm 2 tbsp. of olive oil.  Add sausages and brown on all sides, about 5 minutes.  Using a slotted spoon, transfer sausages to a plate and set aside.  Add remaining 2 tbsp. oil to pan.  Add sweet peppers and sauté over medium heat until softened, 5 - 8 minutes.  Return sausages to pan and add tomatoes, oregano, and, if using Italian sausage, add allspice, coriander and orange zest.  Cover and simmer over low heat until flavors have blended and sauce has thickened, 15 - 20 minutes.  Season ragout to taste with salt and pepper.  Transfer to a warmed serving dish and serve hot.  Makes 4 servings.

Source: Recipe Ross
2. Shrimp and White Bean Salad

Here's How to Make It in 20 Minutes
Step 1: preheat the broiler;
              make the salad

1 pound medium shrimp, peeled and cooked, or defrosted and patted dry
2 garlic cloves, minced, or 2 teaspoons jarred minced garlic
1 tablespoon olive oil
Salt and pepper
2 cans (15 ounces each) white beans, rinsed and well drained
1 small red onion, finely chopped (or chop sliced red onion from the salad bar)
2 stalks celery, finely chopped (or chop celery sticks from the salad bar)
2 tablespoons canola oil
1/4 cup fresh lemon juice
1/4 teaspoon red pepper flakes, or to taste
1 bunch watercress, tough stems removed (from the salad bar)
1 small head radicchio, outer leaves removed
Preheat the broiler.
Place the shrimp in a single layer in a baking pan. In a small bowl, combine the 2 cloves minced garlic, the 1 tablespoon olive oil, and salt and pepper. Pour the mixture over the shrimp and toss to coat them evenly. Broil the shrimp, 4 inches from the heat, turning them after 2 minutes. Remove the shrimp from the broiler, remove them to a plate to prevent overcooking, and turn the oven to 375 F. degrees.
In a large bowl, toss together the 2 cans white beans, the 1 chopped red onion, and celery stalks.
In a small saucepan, heat the 1 tablespoon canola oil over medium heat for 20 seconds. Add the 1/4 cup lemon juice, and heat another 20 seconds. Add the 1/4 teaspoon red pepper flakes and salt to taste, and remove the pan from the heat. Pour the hot dressing over the beans and toss to combine.
Step 2: warm the bread

Warmed French Bread

1 crusty loaf French bread
After the oven has preheated to 375 F. degrees for 5 minutes, put the bread in to warm. 
Source: Minute Meals
3. Six Points Football

Makes 8 Servings

1 (4 1/8-oz) pkg ROYAL Instant Chocolate Pudding & Pie Filling
3 cups cold milk
1-1/2 cups heavy cream, whipped
1 (3-3/8-oz) pkg ROYAL Instant Vanilla Pudding & Pie Filling
1/2 cup creamy or chunky peanut butter
4 (1-ounce) squares semisweet chocolate
2 tbsp margarine
1/3 cup shredded coconut, optional
1 drop green food coloring, optional

In small bowl, prepare chocolate pudding according to package directions using 1-1/2 cups milk.
Fold in 1 cup whipped cream. Spoon half the puddinginto 6-cup plastic wrap-lined football (melon) shaped mold. Spread pudding
up side of mold; set aside.
In another small bowl, prepare vanilla pudding according to package directions using 1-1/2 cups milk and peanut butter. Fold in 1 cup whipped cream.
Spoon vanilla mixture into center of chocolate pudding. Evenly top with remaining chocolate pudding, encasing vanilla mixture.
Cover; freeze at least 6 hours.
In double boiler, over low heat, melt chocolate and margarine, mixing until smooth; set aside.
If desired, tint coconut with food coloring; arrange on serving plate. Unmold football onto serving plate; remove plastic wrap.
Working quickly, spread chocolate over football. Garnish with remaining whipped cream.
Serve immediately or freeze until serving time. Let stand at room temperature 20 minutes for easier slicing.

Source: Recipe Ross


by Tiffany Taylor

The one time you want to use garlic powder instead of real cloves is
in making garlic bread. Cloves can become overwhelming and make the
bread taste bitter. Italians use olive oil instead of butter to make
it, too--not only does this give an added dimension of flavor, it also
keeps the bread from burning.

1 loaf French or Italian bread
1/2 cup extra virgin olive oil
1 tablespoon chopped fresh Italian parsley
1/2 teaspoon garlic powder

Heat the oven to 425 degrees. Cut bread into 1-inch slices without
cutting through to the bottom of the loaf. Mix the olive oil, parsley,
and garlic powder. Using your hands, spread it all over the bread,
inside and out. Wrap it in aluminum foil and bake for about 15 minutes
or until heated through. In the last 5 minutes of baking, open up the
foil to make the bread crispier.

Tiffany Taylor is an avid cook, baker, and cookbook collector. When
she isn't investigating new uses for chocolate, she's a freelance
editor of computer-related books for Sams and Coriolis and a
contributing editor at EarthWeb's      

1 qt grape juice
1 qt orange juice
1 qt lemonade
1 qt pineapple juice
1 liter lime seltzer
1 bottle (750 ml) rum
1 pint Curacao
1 pint Malibu rum
pineapple wedges
lime wheels
maraschino cherries

In large punch bowl, combine all ingredients except seltzer.
Refrigerate.  Stir in seltzer and serve with ice.  Fill garnish bowl
with pineapple wedges, lime wheels, and cherries.
[CraftE note: Leave out the alcohol and it still sounds like a fun punch.]


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A CraftELady Mailing
Julia G
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