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I hope you enjoy the recipes!

[Archives ]  

1. Shrimp Bayou
2. Shrove Tuesday Pancakes
3. Sichuan Green Beans
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4. Spiced Harvest Maple Cake with Maple Frosting

1. Shrimp Bayou

You can control the heat in this flavorful stew. Select your favorite hot
sauce and add as much as you like or add just a little and pass the bottle at
the table so diners may add more if they like. If you set the packages of
vegetables in a baking pan in the refrigerator several hours ahead to thaw,
you can make this even faster.

Shrimp Bayou
Makes 4 Servings

1 pound shelled and deveined shrimp
1 (15-ounce) can stewed tomatoes
1 (10-ounce) package frozen succotash
1 (10-ounce) package frozen okra or green beans
1 cup sliced green peppers (from the salad bar)
1/2 cup sliced celery (from the salad bar)
1/4 cup sliced green onions (from the salad bar)
1/2 to 3 teaspoons Cajun seasoning
Hot red pepper sauce
1 cup garlic-flavored croutons
1) Combine shrimp, tomatoes, succotash, okra, peppers, celery, green onions
and seasoning in a 3-quart Dutch oven. Bring mixture to a boil and cook until
shrimp are cooked through and vegetables are tender, about 5 minutes. Add hot
pepper sauce to taste
2) Divide among 4 soup plates and top with croutons.

Copyright, Inc., 2001
2. Shrove Tuesday Pancakes

In the British Isles and in many parts of America the traditional indulgence
for Shrove Tuesday is a hearty pancake breakfast. In England there is even a
race in which homemakers run while flipping a pancake in a skillet. Of all
the traditional options for feasting on the last opportunity before the
Lenten fast, this is certainly the easiest to prepare at home despite a busy

Shrove Tuesday Pancakes
Makes 12 6-inch pancakes

2 cups unsifted all-purpose flour
3 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cups milk
2 eggs, lightly beaten
1/4 cup melted butter or vegetable oil
Vegetable oil for frying
1) Combine the flour, sugar, baking powder and salt in a medium bowl. Add the
milk, eggs and butter and stir just until the dry ingredients are moistened.
Batter should be slightly lumpy.
2) Heat about 1/2 teaspoon oil in a large griddle or heavy skillet over
medium heat. Using about 1/3 cup for each pancake, spoon batter into the
skillet to make as many pancakes as will fit. Cook until bubbles form on the
surface of the pancakes. Turn and cook until browned on the other side.
Remove to serving platter and repeat until all pancakes have been cooked.
Serve with syrup.

Coming Next Week: Themes and Variations
Food Editor: Joanne Hayes
Managing Editor: Miriam Garron
3. Sichuan Green Beans
   1 pound fresh green beans, washed and trimmed
   1 Tbsp. sesame oil
   2 garlic cloves, minced
   2 Tbsp. sweet onion, chopped
   1 Tbsp. fresh ginger, minced
   2 Tbsp. soy sauce
   Salt and pepper to taste
   Crispy rice noodles for garnish
   Place green beans in a steamer and stream until crisp-tender. Meanwhile saute garlic,onion and ginger in sesame oil for 2 - 3 minutes. Add green beans, soy sauce and salt and pepper and cook 2 - 3 more minutes. Remove from heat and sprinkle with rice noodles.
   The Skinny: Use low sodium soy sauce.

Source: ArcaMax
4. Spiced Harvest Maple Cake with Maple Frosting

A memorable and scrumptious end to your Thanksgiving feast.
Prep Time: 10 Mins | Total Time: 2 Hrs  | Makes: 10-12

Raisin-Cranberry Chutney
3/4 cup (175  mL) apple cider or apple juice, unsweetened
1/2 cup (125 mL) each golden raisins, dried cranberries, thinly sliced dried apricots
1 1/4 tsp (6 mL) cinnamon

1 pkg (510 g) Betty Crocker* Super Moist White, French Vanilla or Golden Cake Mix
Water or milk, vegetable oil and eggs as called for in cake mix package directions

1/4 cup (50 mL) pure maple syrup or pancake syrup
1 tsp (5 mL) ground ginger
1/4 tsp (1 mL) ground allspice
1/8 tsp (0.5 mL) ground cloves

Maple Frosting
2 tubs (450 g) Betty Crocker* Whipped Fluffy White or Creamy Deluxe Vanilla Frosting
2 tbsp (25 mL) pure maple syrup or pancake syrup, divided


Heat oven to 350°F (180°C). Lightly grease or spray two 9–inch (23 cm) round pans.

To Make Chutney: Combine apple juice or cider, raisins, cranberries, apricots and cinnamon in a small saucepan. Simmer over low heat 20 to 30 minutes, stirring occasionally. Remove from heat. Cool for 15 to 20 minutes.

To Make Cake: Beat cake mix, water or milk, oil, eggs, maple syrup, and spices in large bowl on low speed for 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally.

Pour batter evenly into prepared pans. Bake for approximately 23 to 28 minutes, or until a toothpick inserted into the center comes out clean.
Cool in pans for 10 minutes. Remove from pans and cool completely on wire racks before frosting.

To Make Frosting and Decorate:
Stir 1 tbsp (15 mL) maple syrup into each frosting tub. Reserve 1/2 cup (125 mL) of fruit mixture for garnish. Place one cake layer, top side down, on plate and spread approximately 1/2 cup (125 mL) frosting over top. Spread remaining fruit mixture on top of icing, leaving about a 1/4-inch (6 mm) border.

Place second cake layer top side up on fruit mixture, pressing down gently. Frost side of cake first with very thin coat to seal in crumbs.
Spread additional frosting on side using upward strokes. Spread remaining frosting over top of cake, making attractive swirls or leaving smooth for decorating.

Garnish outer edge of cake with reserved fruit mixture.

Tip: Try experimenting with a variety of delicious dried fruits such as apples, cherries, dates and prunes.

Source: Pillsbury

1 oz apricot brandy
1 oz orange juice
1 oz sweet and sour

Shake all ingredients with ice, strain into a chilled whiskey sour
glass, and serve.
Source: Cocktail Central Daily


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A CraftELady Mailing
Julia G
Tulare CA


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