This issue "I"  
02-24-2011 

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. Ice Cream Cookie Cones
2. Iced Orange-Apricot Yogurt Soup
3. Indian Cornmeal Cakes Recipe
4. Italian Shrimp
5. Italian Tomato Sauce
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1. Ice Cream Cookie Cones


Categories: Home1

Yield: 1 servings      

       1    20 oz. package sugar cookie dough
           Icing
    1/4 c  Sugar
      2    Egg yolks
      1 ts Water
    1/2 c  Butter - cut
      1 ts Vanilla extract


Directions: Roll out dough, using flour as needed. Cut cone shaped triangles. Place dough circles on cookie sheet and place cone shaped triangles below dough circle to resemble an ice cream cone. Bake at 350 degrees for 9 minutes. Cool. For icing - In medium bowl, mix sugar, egg yolks and water. Set bowl over saucepan of simmer water. Whisk constantly for 4 minutes. Remove from heat and beat with hand mixer until thick. Gradually add butter, beating constantly. Add vanilla and refrigerate. Spread cookies like ice cream cone and add sprinkles to decorate.

Converted by MC_Buster.

Source: FreeGroups.net
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2. Iced Orange-Apricot Yogurt Soup

Serves 8

Ingredients
5 ripe apricots
2 cups plain, low-fat yogurt
1 cup low-fat milk
1/2 cup fresh orange juice
8 thin slices orange (for garnish)
Mint (for garnish)

Preparation

Combine the apricots, yogurt, milk and orange juice in a blender and blend at medium speed for 1 minute.
Refrigerate until well chilled.
When ready to serve, float orange slices and mint sprigs in the soup.


Nutrients per serving:
Calories 69
Total fat 2g
Cholesterol 6mg
Sodium 55mg
Carbohydrates 10g

Source: Christus Health; Heart Healthy Recipes
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3. Indian Cornmeal Cakes Recipe

Grab and eat these hot off the griddle


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

INGREDIENTS:

1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3 teaspoons sugar
1 cup plus 2 Tablespoons cornmeal
1 egg, beaten
2 Tablespoons oil
1 cup buttermilk
Milk to thin batter

TO PREPARE:

1.  Sift dry ingredients together and set aside.
2.  Mix egg, oil, and buttermilk.  Add to dry ingredients, beating well.
3.  When mixture is smooth, add enough whole milk to make batter thin.
4.  Heat well-greased skillet or griddle until very hot.
5.  Dip about 1/4 cup batter to form each cake.  Fry until bubbly on top and light brown on bottom.  Flip and cook until done.

SERVINGS:  6

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4. Italian Shrimp

Don't be fooled into thinking this recipe is small on taste


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


INGREDIENTS FOR ITALIAN CRUMB TOPPING:


1/2 cup butter
1 cup Italian seasoned bread crumbs
1 garlic clove, minced
2 tablespoons chopped shallots or green onions
1/2 teaspoon monosodium glutamate
2 tablespoons chopped fresh or dried parsley
1/8 teaspoon Worcestershire sauce
1/8 teaspoon Tabasco sauce

INGREDIENTS FOR SHRIMP:

1-1/2 pounds jumbo shrimp, peeled and deveined
2 tablespoons butter
1 tablespoon vegetable oil
1/2 cup dry vermouth
Salt, to taste

TO PREPARE:

Combine all topping ingredients in a food processor and process until mixture looks like peas.  Set aside while preparing shrimp.

In an oven-proof frying pan, lightly sauté shrimp on each side in butter and oil.  Add vermouth, tossing with shrimp; push shrimp to side of pan.  Heat vermouth and reduce to one-quarter cup.  Spread shrimp evenly over pan.  Cover and set aside if desired.  Lightly sprinkle with salt and crumble topping over shrimp.  Bake in a preheated 425 degree oven for 20 minutes until browned on top.

SERVES: 4
 
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5. Title: Italian Tomato Sauce
Yield: 4 Servings
Categories: Sauces, Appetizers, Microwave

Ingredients:

      2 tb Olive oil
      1 md Onion, finely chopped
      1    Clove garlic, peeled and crushed
     15 oz Can tomato sauce
    1/2 ts Dried sweet basil leaves
      1 ts Sugar
    1/2 ts Dried oregano leaves
      1 ts Salt
    1/4 ts Pepper


  1. Place olive oil, onion and garlic in a deep, 1 1/2-quart heat-
  resistant, non-metallic casserole. Heat, uncovered, in Microwave Oven 3
  minutes or until onion is tender; stir occasionally. 2. Add remaining
  ingredients and stir to combine. 3. Heat, covered, in Microwave Oven 5 to 7
  minutes or until sauce bubbles. Makes 2 1/2 cups
 
  From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Source: Steve's Recipe Database

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