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03-14-2011 

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Hi Everyone!
I hope you enjoy the recipes!

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

Index
1. Nantucket Cranberry Pie
2. Napa Cabbage Salad
3. Navajo Fry Bread
4. Nina's Chicken Spaghetti Without Tomatoes
5. Noodle Kuegel
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1. Nantucket Cranberry Pie


Categories: American, Cakes, Holidays, Tried & true

Yield: 8 Servings

2 c Cranberries; chopped
1/2 c Walnuts; chopped
2 Egg
3/4 c Butter or margarine; melted
1 1/2 c Sugar      
1 c  Flour
1 ts Almond extract


Chop enough cranberries to make 2 cups. Chop enough walnuts to make 1/2 cup.

In the bottom of a 10-inch pie plate or spring form pan, place the chopped cranberries, chopped walnuts, and 1/2 cup sugar..

Mix 2 eggs, 3/4 cup melted butter, 1 cup sugar, 1 cup flour, and 1 teaspoon almond extract. Stir until smooth.

Pour over the cranberry walnut mixture and bake for 40 minutes at 350.

Recipe by: Laurie Colwin

Posted to MC-Recipe Digest V1 #898 by KSBAUM@aol.com on Nov 10, 1997

Source: FreeGroups.net
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2. Napa Cabbage Salad


Categories: Salad, Vegetable, Country living

Yield: 6 Servings      

      6 c  Napa cabbage; thinly sliced
      1    Cucumber; halved lengthwise, seeded, sliced across
      2 c  Carrots; peeled, julienned
    1/2 c  Rice vinegar
      2 tb Vegetable oil
      1 tb Soy sauce
      1 tb Sesame oil
      1 tb Honey
      1 sm Jalapeno; halved lengthwise, seed, finely chopped
      1    Clove garlic; finely chopped
    1/2 ts Salt
      2 tb Dry-roasted peanuts; unsalted, chopped


In large bowl, combine cabbage, cucumber, and carrots; cover and refrigerate until well chilled or until ready to serve.

In jar with tight-fitting lid, combine vinegar, vegetable oil, soy sauce, sesame oil, honey, jalapeno, garlic, and salt. Cover and refrigerate.

Just before serving, shake vinegar mixture; pour over salad and toss. Sprinkle with peanuts and serve.

Recipe by: Country Living (March 1998)

Posted to recipelu-digest by "Nesb2@aol.com" <Nesb2@aol.com> on Mar 22, 1998

Source: FreeGroups.net
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3. Navajo Fry Bread


Categories: Breads, Ethnic

Yield: 12 Servings

2 c Unbleached flour
1/2 ts Salt
1/2 c Instant dry milk
1 tb Baking powder
1 1/2 tb Solid shortening
3/4 c Water           
Vegetable oil for frying
Butter, honey, and fresh lemon juice

-- Taco Filling---
1 lb Ground beef
1/2 c Onion, chopped
1/2 ts Salt           
Pepper to taste
2 cn (15 oz) ranch or chili-style beans, undrained
4 c  (16 oz) cheddar cheese, shredded
1 cn (4 oz) green chilies, diced
2    Tomatoes, chopped
Lettuce, shredded
Salsa


Mix dry ingredients; cut in shortening as for pastry. Add water gradually, mixing to form a firm ball. Divide into 12 balls; let rest, covered, for 10 minutes. Roll each ball into 6-in. circle. Cut a 1/2 in. diameter hole in center of each circle. Heat 1 in. oil in Dutch oven to 400o. Slip each circle into oil; fry each side about 1 minute or until puffed and golden. Drain. If desired, serve warm with butter, honey and lemon juice. Or, to make tacos, brown beef, onion, salt and pepper; drain. Stir in beans; cook 5 minutes. Place fry bread on baking pan; spread each with 1/2 cup taco mixture. Sprinkle with cheese and chilies. Bake at 350o until cheese melts. Serve with tomato, lettuce and salsa. Yield: 12 fry breads.

Recipe by: Thelma Tyler, Dragoon, Arizona (Taste of Home Special Posted to MC-Recipe Digest V1 #604 by hister@juno.com (Iris E. Dunaway) on May 10, 1997

Source: FreeGroups.net

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4. Nina's Chicken Spaghetti Without Tomatoes

A new Italian delight for the entire family


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

INGREDIENTS:


1 (5-1/2 pound) hen or chicken parts

Water

2 onions, sliced

1 bell pepper, quartered

5 ribs celery

Salt

Black pepper

Poultry seasoning

1/4 cup margarine

2 onions, chopped

1 cup chopped celery

1 bell pepper, chopped

2 pods garlic, crushed

4 Tablespoons flour

1 (2 ounce) jar stuffed olives, sliced and drained

1 (4 ounce) can mushrooms, drained

2 Tablespoons chopped parsley

Worcestershire sauce to taste

Tabasco sauce to taste

2 ounces red wine (optional)

Romano cheese, grated

1 (2 ounce) jar chopped pimiento (optional)

Cooked spaghetti

3/4 pound American cheese, grated*

TO PREPARE:

Simmer chicken approximately 2 hours until tender in enough water to cover the hen or chicken parts, with 2 sliced onions, 1 quartered bell pepper, celery ribs, salt, black pepper and poultry seasoning to taste.  Remove chicken; skin, debone and cut up.  Strain the broth and save.  Saute for 5 minutes onions, celery, bell pepper and garlic in 1/4 cup margarine.  Add the flour and saute for 5 minutes more.  Slowly add 2 cups of the chicken broth that you saved.  Simmer for 10 minutes.  Add chicken, olives, mushrooms, parsley, salt, pepper, Worcestershire sauce and Tabasco sauce.  Add wine, if desired, cover and simmer for 2 minutes.  Serve over spaghetti which has been cooked in the chicken broth, according to the directions on the package, except do not add salt.  Garnish with pimientos, if desired, and provide grated Romano cheese for sprinkling over chicken and spaghetti according to individual taste.

* NOTE:  Instead of serving the chicken sauce over the spaghetti, it may be mixed with the spaghetti, placed in a casserole, topped with grated American cheese and heated in a 250 degree oven until cheese is melted.

SERVES: 8
 
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5. Noodle Kuegel

Give this noodle pudding a try

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

INGREDIENTS:

1 package (6 ounces) of noodles (1/2-inch wide)
1/2 cup butter or margarine, softened
1 cup sugar
1 cup sour cream
4 eggs, beaten
1 cup sweet cream
1/2 teaspoon salt
3/4 cup raisins, plumped

TO PREPARE:

1.  Cook noodles according to directions on package.
2.  Cream butter and sugar.
3.  Add remaining ingredients and stir into drained noodles.
4.  Pour into buttered 3-quart glass dish and bake uncovered.

Temperature:  375 degrees
Time:  45 minutes

SERVINGS:  8 generous

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