This issue "P"  
03-31-2011 

A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

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Index
1. Peppered Almonds  
2. Poached Eggs in Avocado
3. Pork Jambalaya
4. Praline Pumpkin Torte
5. Prince Philip
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1. Peppered Almonds

Serve these nuts on cheese trays.

Makes 1 1/2 cups

2 Tablespoons Butter
1/4 cup Brown sugar
1 Tablespoon Water
1 1/2 cups Almonds, whole
To taste Kosher salt and pepper

Melt the butter in a saucepan. Add the sugar and water.
Toss in the almonds and cook for 5 minutes. Place on an
oiled cookie sheet. Sprinkle with salt and pepper. Bake at
350 for 10 minutes. Cool before serving.

- Nick Sundberg
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2.                       Pasta, Seafood and Eggs:
                     Poached Eggs in Avocado
   
                  from Above & Beyond Parsley...
                      Food for the Senses
                ___________________________________
   
    INGREDIENTS:
   
    2 avocados, peeled, halved and pitted
    4 poached eggs
    1 tablespoon grated orange zest, to garnish
   
    Hollandaise:
    1-1/2 cups fresh orange juice
    4 egg yolks
    6 tablespoons unsalted butter
    1 teaspoon grated orange zest
   
    TO PREPARE:
   
    Cook avocado halves in simmering water until heated through. 
    Remove from water and pat dry.  Set aside.
   
    For hollandaise:  In a heavy saucepan, boil orange juice until
    reduced to 1 to 2 tablespoons.  Let cool slightly.  Place egg
    yolks in top of a double boiler.  Pour in reduced orange juice
    and whisk until thickened slightly.  Whisk in butter, 1
    tablespoon at a time, then whisk in orange zest.  Set aside.
   
    Place an avocado half on each of 4 plates and top with a poached
    egg and orange hollandaise sauce.  Garnish with orange zest and
    serve.
   
    SERVES 4
                ___________________________________
   
    Copyright 1992 The Junior League of Kansas City, Missouri, Inc. 
    All rights reserved.
   
    To purchase copies of Above & Beyond Parsley, call the Junior
    League of Kansas City, Missouri at (816) 444-2112 from 8:30am-
    4:30pm M-F Central time.
   
    The Junior League of Kansas City, Missouri, 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 Above & Beyond Parsley, are returned
    to the community.
   

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3.                    Meat and Poultry:
                    Pork Jambalaya

              from To Market, To Market...
            A Collection of Kentucky Recipes
           ___________________________________

INGREDIENTS:

4 to 6 pork chops
Salt
Pepper
2 stalks celery, chopped
5 green onions, chopped
1/2 cup chopped green pepper
2/3 cup raw rice
1-1/3 cups chicken broth
1/2 teaspoon garlic salt
Dash red pepper

TO PREPARE:

1.  Salt and pepper pork chops.  Brown in lightly greased
skillet.  Remove.
2.  Saute celery, onion, and green pepper until tender.
3.  Add rice, broth, garlic salt, and red pepper.  Bring to
boil.
4.  Return chops to pan.  Cover and simmer until tender (30
to 40 minutes).

YIELD: 4 servings
            ___________________________________

Copyright 1984 The Junior League of Owensboro, Kentucky,
Inc.  All rights reserved.

To purchase copies of To Market, To Market, call the Junior
League of Owensboro, Kentucky at (270) 683-1430 or order by
mail at P.O. Box 723, Owensboro, KY 42302-0723.  The cost
is $18.00 plus $2.00 shipping/handling (Kentucky residents
should add 6% sales tax).

The Junior League of Owensboro, Inc. is an organization of
women committed to promoting voluntarism and to improving
the community through the effective action and leadership
of trained volunteers.  Its purpose is exclusively
educational and charitable.  The Junior League of Owensboro
reaches out to women of all races, religions, and national
origins who demonstrate an interest in and a commitment to
voluntarism.

Money raised by the sale of To Market, To Market furthers
our purpose, to improve the lives of children and families,
and projects of the Junior League of Owensboro, Kentucky,
Inc.
------------------------------------------------------
4. Praline Pumpkin Torte
Perfect for Thanksgiving or holiday gatherings

3/4 c. packed brown sugar
1/3 cup butter
3 tbsp heavy whipping cream
3/4 cup chopped pecans

Batter
4 eggs
1 2/3 cup sugar
1 cup vegetable oil
2 cups canned pumpkin
1/4 tsp. vanilla extract
2 cups all-purpose flour
2 tsp baking powder
2 tsp pumpkin pie spice
1 tsp baking soda
1 tsp salt

Topping
1 3/4 cups heavy whipping cream
1/4 cup confectioners' sugar
1/4 tsp vanilla extract
Additional chopped pecans

1. In a heavy saucepan, combine the brown sugar, butter and cream. Cook and stir over low heat or until sugar is dissolved. Pour into two well-greased 9-inch round baking pans. Sprinkle with nuts; cool.

2. For batter, in a large mixing bowl, beat eggs, sugar and oil. Beat in pumpkin and vanilla. Combine the flour, baking powder, pumpkin pie spice, baking soda and salt; add to pumpkin mixture and beat just until blended. Carefully spoon over praline layer.

3. Bake at 350 F for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

4. For topping, in a small mixing bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla;beat until stiff peaks form.

5. Place one cake layer praline side up, on a serving plate. Spread with two-thirds of the topping. Top with second cake layer and remaining topping. Sprinkle with additional pecans if desired. Store in the refrigerator.

Yield: 16 servings

Source: The Taste of Home Cookbook
 
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5. Prince Philip
by Vicki Wallace of Evanston WY

In a shot glass,
pour 1/2 Crown Royal
and 1/2-butter shots.

We entered this in the Wyoming bartender challenge drink recipe
contest and won honorable mention. And we had fun inventing it.

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