This issue "T"  
01-10-2011 

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ] http://www.acrafteladymailing.com/recipes/archives.html  

Index
1. Tin Roof Morsels
2. Toasted Corn Pudding Recipe
3. Tomato-Celery Soup
4. Truites aux Amandes
5. Tuscan-Style Pasta with Arugula
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1. Tin Roof Morsels

Tiny sweet and salty dessert bites

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

INGREDIENTS:

1/2 cup butter or shortening

1/2 cup firmly packed brown sugar

1/2 cup sugar

1 egg

1 cup chunky peanut butter

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon vanilla extract

1 to 1-1/2 cups all-purpose flour

6 ounces semi-sweet chocolate chips

TO PREPARE:

1.  Preheat oven to 375 degrees.
2.  Beat butter or shortening until soft.  Add brown sugar and sugar, blend until creamy.  Beat in egg, peanut butter, salt, baking soda and vanilla.
3.  Sift the flour before measuring.  Use the greater amount of flour if peanut butter is heavy in oil.  Add flour to creamed mixture and blend thoroughly.  Stir in chocolate chips.
4.  Using a small ice cream scoop, drop dough onto a greased cookie sheet.  Bake 10 12 minutes.  Cool on a wire rack.

NOTE:  If you are omitting the chocolate chips, press dough flat with a fork in a criss-cross design and sprinkle a small amount of sugar on top.

YIELDS:  4 - 5 dozen cookies
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2. Toasted Corn Pudding Recipe

Fire up your oven for a delightful snack

From "Stop and Smell the Rosemary , Recipes and Traditions to Remember," published in cooperation with your Daily InBox newsletter.


INGREDIENTS:

7 ears fresh corn, husked
3 tablespoons unsalted butter
5 to 6 ounces goat cheese, cream cheese, or a mixture of the two
1/4 cup all-purpose flour
2-1/4 cups low-fat milk
1 can (4-1/2 ounces) diced green chilies
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
4 large eggs, lightly beaten

TO PREPARE:

Preheat oven to 350 degrees.  Grease a 7 by 11-inch baking dish.  Toast corn, a few ears at a time, in a large skillet until half the kernels are brown.  Cool.  With a sharp knife, cut kernels from ears into same skillet.  With dull side of knife, scrape the ears lengthwise, adding pulp to skillet.  Add butter and cheese.  Stir over medium heat to melt.  Stir in flour.  Remove pan from heat.  Stir in milk, chilies, cayenne, and salt.  Whisk in eggs.  Pour mixture into prepared baking dish.  Bake uncovered until center is firm and edges are brown, about 55 to 65 minutes.

SERVES: 4 - 6
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3. Tomato-Celery Soup

A soup that will surely become a winter delight in your home

From, "To Market, To Market...A Collection of Kentucky Recipes," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:
1/2 cup finely-chopped celery

1 small onion, chopped

2 Tablespoons butter

1 can (10-1/2 ounces) tomato soup

10-1/2 ounces water

1 teaspoon minced parsley

1/8 teaspoon pepper

1 Tablespoon lemon juice

1 teaspoon sugar

1/4 teaspoon salt

4 teaspoons unsweetened whipping cream

1 teaspoon chopped parsley

TO PREPARE:

1.  Saute celery and onion in butter.  Do not brown.
2.  Add remaining ingredients except cream and chopped parsley.  Simmer 5 minutes.  Celery will remain crisp.
3.  Garnish each serving with whipping cream and parsley.

SERVINGS:  3 - 4

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4.                       Pasta, Seafood and Eggs:
                        Truites aux Amandes
                        (Trout with Almonds)
   
                      from River Road Recipes...
                  The Textbook of Louisiana Cuisine
                ___________________________________
   
    INGREDIENTS:
   
    4 medium sized trout, 1 to 1-1/2 pounds
    3/4 cup flour (or less)
    2/3 cup butter
    1/2 cup heavy cream
    2/3 cup toasted, slivered almonds
    Salt and pepper to taste
    1 thinly sliced lemon
   
    TO PREPARE:
   
         Clean, wash and scale trout.  Dry thoroughly and roll
    lightly in flour.  Melt the butter in a frying pan.  When it is
    hot, but not brown, put in trout.  Cook over low heat 5 to 7
    minutes; turn carefully, and cook on other side for the same
    length of time.  When golden brown, salt and pepper them and lay
    them carefully on a heated serving platter.  Add cream to the
    butter remaining in pan; mix rapidly; add almonds and stir
    carefully so that the almonds will not be broken and heat again
    just to the boiling point.  Do not boil sauce.  Spoon sauce over
    trout; add thin rounds of lemon and serve immediately.
   
    SERVES 4
                ___________________________________
   
    Copyright 1959 The Junior League of Baton Rouge, Inc.  All
    rights reserved.
   
    Visit The Junior League of Baton Rouge web site
    (http://www.jlbtr.org/river.htm) to purchase copies of River
    Road Recipes 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, are returned to the community.
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5. Tuscan-Style Pasta with Arugula

A simple, wholesome pasta dish made with whole wheat pasta, cannelini beans, arugula and tomatoes plus shredded Parmesan cheese Recipe concept developed by The Culinary Institute of America.Time:
Hands On: 40 minutes
Total Time: 40 minutes


Servings:
Makes 8 servings (about 1-3/4 cups each)

Ingredients
1 tablespoon olive oil
1 cup chopped yellow onion
1 cup chopped yellow bell pepper (1 cup = about 1 large)
1 tablespoon minced garlic
1 can (28 oz each) Hunt's Diced Tomatoes with Basil, Garlic and Oregano, undrained
1 can (15 oz each) cannellini beans, drained, rinsed
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 pkg (16 oz each) dry whole wheat rotini, uncooked
2 bags (5 oz each) baby arugula or baby spinach
1/2 cup shredded Parmesan cheese


Directions
Heat oil in large skillet over medium-high heat until hot. Add onion; cook 3 to 4 minutes or until starting to brown, stirring occasionally. Add yellow pepper and garlic; cook 2 to 3 minutes or until pepper is crisp-tender, stirring occasionally.
Add undrained tomatoes, beans, vinegar, salt and red pepper. Bring to a boil, reduce heat to medium and simmer uncovered 10 minutes or until sauce thickens.
Meanwhile, prepare pasta according to package directions, omitting salt. About 1 minute before pasta is done, add arugula or spinach. Drain pasta and arugula and return to pasta pan.
Add tomato-bean mixture to pasta; toss together. Serve topped with cheese.

Nutrition Facts
Amount per Serving

Calories
304

% Daily Value*

Total fat
7%
4 g

Saturated fat
6%
1 g

Cholesterol
1%
4 MG

Sodium
31%
739 MG

Carbohydrate
18%
55 g

Dietary fiber
38%
9 g

Sugars
1%
7 g

Protein
28%
14 g

Vitamin A
17%

Vitamin C
80%

Calcium
15%

Iron
20%

* Percent Daily Values are based on a 2,000 calorie dietAbout Our Nutrition Information

   
Source: Hunt's Recipes


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