This issue "W"  
04-25-2011 

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. Watercress Soup
2. White Bean Salad
3. White Wine Fruit Salad Recipe
4. Wild Rice with Snow Peas
5. Woodford Pudding Cake with Vanilla Sauce
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1. Watercress Soup

It's easy to keep yourself warm with a soup like this


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

INGREDIENTS:

2 bunches watercress
2 thick slices of onion
1 rib celery, 3 inches long
1 Tablespoon cornstarch
1 Tablespoon sugar
1 teaspoon salt
3 cups chicken bouillon
1 can (13-ounces) evaporated milk
2 Tablespoons butter

TO PREPARE:

Into blender put watercress leaves, onion, celery, cornstarch, sugar, salt, salt and 2 cups of the bouillon; blend until smooth.  Pour into saucepan; add remaining bouillon and bring to a boil.  Reduce heat; cook 10 additional minutes, stirring constantly.  Add evaporated milk and butter; simmer 5 minutes.

SERVES:  6
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2. White Bean Salad

from True Grits  . . .
Tall Tales and Recipes from the New South

INGREDIENTS:

2 cups cooked white beans
1/2 cup chopped onion
3 tablespoons chopped fresh Italian parsley
1/4 cup chopped yellow bell pepper
1/4 cup chopped red bell pepper
1/2 teaspoon white pepper
1/8 teaspoon salt
2 tablespoons balsamic vinegar
1 tablespoon white wine vinegar
2 tablespoons olive oil
1 head romaine, separated into leaves

TO PREPARE:

*  Combine the white beans, onion, parsley, yellow pepper, red pepper, white pepper, salt, balsamic vinegar and olive oil in a bowl; mix well.

*  Chill, covered, for 30 minutes to 3 hours; drain.

*  Spoon onto a romaine-lined serving platter.

SERVES:   6

Copyright 1994 The Junior League of Atlanta, Inc.  All rights reserved.  Visit The Junior League of Atlanta web site (http://www.jlatlanta.org/cookbooks/) to purchase copies of True Grits . . . Tall Tales and Recipes from the New South  and other fine cookbooks, or call (404) 233-4767. 
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3. White Wine Fruit Salad Recipe

Bring together a burst of fresh tastes--even in the winter


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

INGREDIENTS:

2 tablespoons sugar
1/2 cup dry white wine
1-1/2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice
4 cups honeydew balls or cubes
4 cups cantaloupe balls or cubes
1 cup seedless green grapes
Lettuce

TO PREPARE:

In a shallow serving bowl, dissolve sugar in a mixture of wine, lemon rind, and lemon juice, stirring constantly.  Gently add fruit.  Chill 2 hours, tossing occasionally.  Drain and serve on a bed of lettuce.

SERVES: 8 - 10

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4. Wild Rice with Snow Peas

Wild rice could be just what you're looking for in a meal


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

INGREDIENTS:


1 cup wild rice
2 scallions
1 Tablespoon margarine
1 teaspoon salt
2 cups or more chicken broth
1 (6-ounce) package frozen snow peas, thawed and drained
1 (3-ounce) can sliced mushrooms, drained
1 (4-ounce) can water chestnuts, drained and sliced
2 Tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

TO PREPARE:

Wash rice, changing the water several times.  Cut the green scallion stems diagonally into 2 inch lengths.  Finely chop the white part of the scallions.  Melt margarine in a large saucepan.  Add white scallion pieces and saute.

Add rice, 1 teaspoon salt and 2 cups chicken broth.  Bring to a boil, stir and reduce heat.  Cover and cook over low heat until rice is tender and the liquid is absorbed, about 35 minutes.

If necessary, add more broth as rice cooks.  Heat oil in a skillet. Add scallion stems, peas, mushrooms and water chestnuts, and saute lightly.  Mix vegetables together with the rice.  Add salt and pepper.  Keep warm in low oven.

NOTE:  You may substitute 1/2 cup white rice and 1/2 cup wild rice.  If using packaged wild rice, omit the herb seasonings.

SERVINGS:  6
 
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5. Woodford Pudding Cake with Vanilla Sauce

A pudding cake with some delicious surprises

From Stop and Smell the Rosemary...Recipes and Traditions to Remember," published in cooperation with your DailyInbox newsletter.

INGREDIENTS FOR THE CAKE:

1 cup sugar
1/2 cup (1 stick) unsalted butter, at room temperature
3 large eggs, lightly beaten
1 cup buttermilk
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup blackberry jam

INGREDIENTS FOR THE VANILLA SAUCE:

1 cup (2 sticks) unsalted butter, at room temperature
1-1/2 cups sugar
1 large egg
1 cup heavy whipping cream
1 teaspoon vanilla extract 

TO PREPARE:

Preheat oven to 350 degrees.  Grease and flour a Bundt pan.  Cream sugar and butter until light.  Add eggs, one at a time, beating after each addition.  Add buttermilk to egg mixture.  Mix well.  Sift flour, soda, cinnamon, and nutmeg in a separate bowl.  Mix dry ingredients into egg mixture.  Blend in jam.  Spoon into prepared pan.  Bake 30 to 40 minutes, or until firm.  Cool slightly.  Remove from Bundt pan.  Serve warm with vanilla sauce.

Vanilla Sauce: Cream butter and sugar.  Add egg and cream.  Mix well. Transfer to a double boiler and cook until thick, stirring constantly.  Stir in vanilla.

NOTE:  Can also be baked in miniature Bundt pans or an 8-cup shallow baking pan.

SERVES: 8

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