This issue "E"  
02-10-2011 

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. East Indian Summer Squash
2. Easy Chicken Spaghetti
3. Effortless Spinach Potato Soup
4. Egg and Sausage Breakfast Dish
5. Exotic Chicken Salad
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1. East Indian Summer Squash

Dig into a savory summer dish

From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

2-1/2 pounds yellow squash
1/4 cup chopped onion
2 or 3 Tablespoons bacon drippings
1 teaspoon curry powder
1/4 cup sour cream
Cracker crumbs
Butter
Paprika
Grated Parmesan cheese (optional)

TO PREPARE:

Slice squash and cook in salted water until just tender.  Drain well and mash.  Saute the onion in bacon drippings until soft but not brown.  Stir into squash.  Add curry powder and sour cream, mixing well.  Pour into baking dish and cover with crumbs.  Dot with butter, paprika and a little Parmesan cheese.  Bake at 350 degrees for about 30 minutes until crumbs are golden brown.

SERVES:  6
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2. Easy Chicken Spaghetti

Put dinner on the table in no time 


From, "Traditions...A Taste of the Good Life," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

1 (4 pound) hen (approximately 4 cups cubed chicken)
4 Tablespoons butter
1/2 cup chopped celery
1/2 green pepper, chopped
1 onion, chopped
1 (4 ounce) can mushrooms, sliced and drained
2 (10-3/4 ounce) cans cream of mushroom soup
1 cup milk
1/2 pound yellow cheese, grated
7 ounces vermicelli, cooked
Salt to taste
Pepper to taste
Tabasco to taste

TO PREPARE:

Boil hen in seasoned water until done.  Cut into bite-sized pieces.  Saute onion, celery and green pepper in butter.  Mix soup with milk and add to sauteed ingredients.  Add mushrooms.  Add cheese and stir until melted.  Add chicken, vermicelli, salt, pepper and Tabasco.  Pour into a buttered 2 quart casserole and bake, uncovered, for 35 minutes at 350 degrees. 

SERVINGS:  6 - 8
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3. Effortless Spinach Potato Soup

Simple to serve, satisfying to sip


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



INGREDIENTS:

1 (10-ounce) package frozen spinach souffle, thawed
1 (10-1/2 ounce) can cream of potato soup
1-1/2 cups lowfat milk
1/4 cup lowfat yogurt
2 green onions, chopped
1 teaspoon lemon juice
1/4 teaspoon dried thyme
Pepper to taste


TO PREPARE:

1.  Place all ingredients in blender and blend until smooth.


2.  Transfer to large saucepan.  Bring soup to boil over medium-high heat, stirring frequently.



NOTE:   Also great chilled.

SERVES:   2 - 4

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4. Egg and Sausage Breakfast Dish

A great start to the day ahead


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


INGREDIENTS:

1 pound cooked, drained sausage
6 eggs, slightly beaten
2 cups milk
1 teaspoon salt
1 teaspoon dry mustard
2 slices crushed, day-old bread
1 cup grated Cheddar cheese
3 tablespoons chopped onion

TO PREPARE:

Mix ingredients and let sit overnight in an 11x7x1-1/2 inch pyrex dish.  Bake at 350 degrees for 45 minutes.  This is great for Sunday brunch.

SERVES: 6
 
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5. Exotic Chicken Salad

Chill out with a spectacular chicken taste


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

INGREDIENTS:

4 cups chopped cooked chicken
2 (5-ounce) cans water chestnuts, sliced
1 cup finely chopped celery
1 pound fresh seedless grapes
1 cup toasted slivered almonds
1 cup mayonnaise
1-1/2 teaspoons curry powder
1 Tablespoon soy sauce
1 Tablespoon lemon juice
1 (16-ounce) can pineapple chunks


TO PREPARE:

Combine chicken, water chestnuts, celery, grapes and almonds.  Mix mayonnaise, curry powder, soy sauce and lemon juice.  Add seasoned mayonnaise to chicken mixture and chill for several hours.  Serve on a lettuce leaf and top with pineapple chunks.

SERVES:  10 - 12

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