This issue "W"  
01-20-2011 

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. Warm Spinach and Basil Salad
2. Westside Bruschetta
3. White Chocolate and Pecan Brownies Recipe
4. Wild Mushroom Soup Recipe
5. Wildwood Lamb Shanks Recipe
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1. Warm Spinach and Basil Salad

Add some fresh pizzazz to your side dish tonight


From, "True Grits, Tall Tales and Recipes from the New South," published in cooperation with your Daily InBox newsletter.

INGREDIENTS:


6 cups spinach leaves

2 cups fresh basil

1/2 cup olive oil

2 cloves of garlic, minced

1/2 cup pine nuts

4 ounces prosciutto, chopped

Salt and pepper to taste

3/4 cup grated Parmesan cheese

TO PREPARE:

Combine the spinach and basil in a large salad bowl.

Heat the olive oil in a skillet over medium heat.  Add the garlic and pine nuts; mix well.

Saute until the pine nuts are brown.  Add the prosciutto; mix well.

Cook just until heated through, stirring constantly.  Pour over the spinach mixture, tossing to coat.  Season with the salt and pepper; sprinkle with the Parmesan cheese.


SERVES: 6


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2. Westside Bruschetta

Your favorite cheeses together at last


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

INGREDIENTS:


1 baguette with sesame seeds

4 to 6 Tablespoons extra-virgin olive oil

1 Tablespoon minced garlic

1 Tablespoon Romano cheese

1/4 teaspoon ground pepper

1 red bell pepper, cut into 1/4-inch pieces

1 yellow bell pepper, cut into 1/4-inch pieces

2 plum tomatoes, cut into 1/4-inch slices

3 green onions, cut into 1/4-inch slices

1/2 cup shredded mozzarella, asiago or gorgonzola cheese

4 ounces mushrooms, cut into 1/8-inch slices

4 ounces prosciutto or smoked ham, cut into 1/2-inch strips

Freshly grated pecorino Romano cheese

TO PREPARE:

Slice the baguette lengthwise into halves.  Place cut side up on a baking sheet. Combine the olive oil, garlic, 1 Tablespoon Romano cheese and pepper in a bowl and mix well.  Spread over the cut sides of the bread halves.  Arrange the bell peppers, tomatoes and green onions on each bread half.  Sprinkle with the mozzarella cheese.  Top with the mushrooms and prosciutto.

Bake at 350 degrees for 5 to 10 minutes or until the cheese melts. Broil for 2 to 3 minutes or just until the cheese begins to brown.  Cut into 2-inch slices.  Sprinkle with freshly grated pecorino Romano cheese.

SERVINGS:  4 - 6
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3. White Chocolate and Pecan Brownies Recipe

Go ahead and create this scrumptious dessert tonight

From, "True Grits . . . Tall Tales and Recipes from the New South," published in cooperation with your Daily InBox newsletter.

INGREDIENTS:


3 ounces unsweetened chocolate, broken into small pieces
3/4 cup unsalted butter, slightly softened
3/4 cup sugar
3/4 cup packed brown sugar
3 eggs
3/4 cup flour
6 ounces white chocolate, cut into 1/2-inch pieces
1/2 cup chopped pecans
2 tablespoons confectioners' sugar
TO PREPARE:

*  Butter and flour a 9x13-inch baking pan.  Line the bottom with foil; butter and flour the foil, shaking off the excess

*  Melt the unsweetened chocolate in a double boiler over simmering water, stirring until smooth.  Set aside.

*  Cream the butter in a mixer bowl until light.  Add the sugar and brown sugar, beating until fluffy.  Add the melted chocolate, mixing at low speed.

*  Add the eggs 1 at a time, mixing just until moistened after each addition.  Blend in the flour.  Fold in the white chocolate and pecans.  Spoon into the prepared pan.

*  Bake on the center rack at 350 degrees for 20 to 25 minutes or until a wooden pick comes out clean.  Cool on a wire rack.

*  Invert onto a work surface; remove the foil.  Invert onto a serving plate; sprinkle with the confectioner's sugar.  Cut into bars.

SERVES:  30

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4. Wild Mushroom Soup Recipe

Calm your fierce cravings for delicious soup


From, "True Grits...Tall Tales and Recipes from the New South," published in cooperation with your Daily InBox newsletter.

INGREDIENTS:


2 medium shallots, minced

1 Tablespoon olive oil

1 Tablespoon butter or margarine

8 ounces fresh shiitake mushrooms, sliced

8 ounces fresh cremini mushrooms, sliced

8 ounces fresh button mushrooms, sliced

1 Tablespoon flour

1/3 cup vermouth

2 cups beef stock

1/2 cup water

Salt and pepper to taste

1/4 teaspoon minced fresh rosemary

1/4 cup sour cream

1/4 cup chopped fresh parsley

2 Tablespoons sliced almonds, toasted

TO PREPARE:

* Saute the shallots in the olive oil and butter in a saucepan until tender.  Add the mushrooms; mix well.

* Saute until the mushrooms are tender and most of the liquid has been absorbed.  Sprinkle with the flour.  Cook for 2 to 3 minutes or until mixed, stirring constantly.  Stir in the vermouth.  Add the beef stock, water, salt and pepper; mix well.

* Simmer for 30 minutes.  Stir in the rosemary.

* Ladle into soup bowls.  Top each serving with sour cream, parsley and almonds.

Variation:   Dry white wine may be substituted for the vermouth.

SERVES: 4
 
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5. Wildwood Lamb Shanks Recipe

This taste proves it's truly worth trying


From, "Atlanta Cooknotes," published in cooperation with your Daily InBox newsletter.

INGREDIENTS:


1 or 2 lamb shanks per person

Garlic salt, to taste

3 to 4 tablespoons bacon drippings

1-1/2 teaspoons rosemary

1 teaspoon oregano

2 medium onions, thinly sliced and separated into rings

1 four-ounce can mushrooms, drained

Salt and pepper, to taste

2 eight-ounce cans tomato sauce

2 drops Tabasco sauce

1/2 cup red wine

1/2 cup vinegar

1/2 cup firmly packed brown sugar

1 tablespoon cornstarch

3 tablespoons water

TO PREPARE:

Preheat oven to 350 degrees.  Sprinkle lamb with garlic salt.  In a Dutch oven, brown lamb in bacon drippings and remove from pan.  Pour off drippings and clean pan.  Sprinkle rosemary and oregano onto a piece of cheesecloth, and tie into a bag.  Place herbs, onions, lamb shanks, and mushrooms into Dutch oven.  Combine salt, pepper, tomato sauce, Tabasco sauce, wine, vinegar, and brown sugar; pour over lamb and vegetables, stirring to mix.  Cover and bake for 2-1/2 hours.  Combine cornstarch and water.  Add to Dutch oven, cooking and stirring until liquid is thickened.  (Potatoes and carrots may be added at this point.  Bake 30 minutes longer until vegetables are tender and sauce is thickened.)  Remove herb bag before serving.

SERVES: 4


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