This issue "A" 05-02-2011
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hope you enjoy the recipes!
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Index
1. Acapulco
2. Alaskan
Crab Quiche Recipe
3. Almond-Orange Chicken
4. Apple
and Bleu Cheese Tossed Salad
5. Apple
Walnut Pie
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1. Acapulco
1-1/2 oz. light rum
1-1/2 tsp Triple Sec
1 T lime juice
1 tsp sugar
1 egg white
1 spring fresh mint
Combine and shake all ingredients (except mint) with
ice, and strain
into an old-fashioned glass over ice. Garnish with
sprig of mint and
serve.
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2. Alaskan Crab Quiche Recipe
Create a deep dish that will easily satisfy your hunger
From, "To
Market, To Market...A Collection of Kentucky
Recipes," published in cooperation with your Daily
Inbox Newsletter.
INGREDIENTS:
1 package (6 ounces) king crab meat
1/2 pound fresh mushrooms, sliced
2 Tablespoons butter
4 eggs
1 cup sour cream
1 cup small curd cottage cheese
1 cup grated Parmesan cheese
1/4 cup flour
1 teaspoon onion powder
1/4 teaspoon salt
4 drops hot pepper sauce
2 cups shredded Monterey Jack cheese
TO PREPARE:
1. Thaw and drain crab meat.
2. In a medium-sized skillet, saute mushrooms in
butter until tender. Drain. Set aside.
3. In blender, mix next eight ingredients.
4. Fold in mushrooms, Jack cheese, and crab meat.
Pour into 10-inch quiche dish.
5. Bake at 350 degrees for 45 minutes until golden
brown, or until knife inserted in center comes out
clean. Let stand 5 minutes before cutting.
SERVINGS: 6
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3. Almond-Orange Chicken
Just add a side of your favorite rice
From, "Great Lake Effects...Buffalo Beyond Winter
and Wings," published in cooperation with your
Daily Inbox Newsletter.
INGREDIENTS:
6 boneless skinless chicken breasts
5 Tablespoons orange juice
3 Tablespoons Dijon mustard
1 Tablespoon grated orange peel
1/4 teaspoon black pepper
2 cloves of garlic, chopped
6-1/2 Tablespoons olive oil
1 cup sliced almonds
2 cups chicken broth
1 Tablespoon cornstarch
1 Tablespoon water
2 Tablespoons orange marmalade
2 Tablespoons chopped fresh parsley
1/4 teaspoon red pepper flakes
6 orange slices
TO PREPARE:
Rinse the chicken and pat dry. Arrange in a
shallow dish. Combine the orange juice, Dijon mustard,
orange peel, black pepper and garlic in a bowl and mix
well. Whisk in 5 Tablespoons of the olive oil.
Pour over the chicken, turning to coat. Marinate in the
refrigerator for 1 hour, turning occasionally.
Saute the almonds in 1/2 Tablespoon of the olive oil in
a skillet until golden brown. Remove to a bowl.
Drain the chicken, reserving the marinade. Saute the
chicken in the remaining 1 Tablespoon olive oil in a
skillet for 6 to 10 minutes per side or until brown and
cooked through, turning occasionally.
Remove the chicken to a platter. Strain the
reserved marinade into the pan drippings in the skillet.
Add the broth and a mixture of the cornstarch and water
and mix well. Cook over high heat for 5 minutes or until
reduced by half, stirring constantly. Stir in the
marmalade. Cook until blended, stirring constantly.
Stir in the parsley and red pepper flakes.
Return the chicken to the skillet. Cook until the
chicken is heated through, stirring constantly. Arrange
1 chicken breast on each plate; top with an orange
slice. Sprinkle with the almonds. Serve with
the sauce.
SERVINGS: 6
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4. Apple and Bleu Cheese Tossed Salad
Salty and soft bleu cheese makes any salad robust
From, "Dining
by Design...Stylish Recipes - Savory Settings,"
published in cooperation with your Daily Inbox
Newsletter.
INGREDIENTS:
Red Wine Vinaigrette:
1/4 cup red wine vinegar
1/3 cup salad oil
1 teaspoon Worcestershire sauce
1 clove garlic, crushed
1/2 teaspoon salt
1/4 teaspoon oregano
2 Tablespoons sugar
Dash of pepper
Apple and Cheese Salad:
2 Golden Delicious apples, chopped
2 Tablespoons (or less) lemon juice
3 to 4 cups torn red leaf lettuce
3 to 4 cups torn spinach
1/2 cup coarsely chopped cashews
1/2 cup crumbled bleu cheese
6 slices bacon, crisp-fried, crumbled
1/2 cup sliced mushrooms
TO PREPARE:
For the vinaigrette, whisk the vinegar, oil,
Worcestershire sauce, garlic, salt, oregano, sugar and
pepper in a small bowl.
For the salad, toss the apples with the lemon juice in a
medium bowl to slow the browning process. Toss the
apples, lettuce, spinach, cashews, bleu cheese, bacon
and mushrooms in a large salad bowl. Pour in the
dressing and toss to coat.
HINT: May omit the lemon juice if the apples are
chopped immediately before serving
SERVINGS: 4
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5. Desserts:
Apple Walnut Pie
from Stop
and Smell the Rosemary,
Recipes and Traditions to Remember
1 unbaked 9-inch pie crust
INGREDIENTS FOR THE FILLING:
2-1/2 pounds Golden Delicious apples, peeled, cored, and
thinly sliced (about 5 to 6 medium)
2 tablespoons fresh lemon juice
1/2 teaspoon grated lemon zest
1/2 teaspoon ground nutmeg
1-1/4 teaspoons ground cinnamon
1 cup sugar
3 tablespoons cornstarch, blended with 1/4 cup cold
water
INGREDIENTS FOR THE TOPPING:
3/4 cup all-purpose flour
3/4 cup dark brown sugar, firmly packed
3/4 cup walnuts, chopped
1/2 cup (1 stick) unsalted butter, at room temperature
________________
1 cup heavy whipping cream, whipped to soft peaks
TO PREPARE:
Preheat oven to 350 degrees.
Prepare a 9-inch pie crust and bake until almost done,
about 12 to 15 minutes.
Place apples in a large skillet
and sprinkle with lemon juice. Set aside.
Combine lemon zest, nutmeg, cinnamon, and sugar.
Sprinkle over apples. Bring apples to a boil over
moderate heat. Adjust heat so mixture bubbles
gently. Cook uncovered, stirring occasionally, 10
to 12 minutes, or until apples release their juice.
Increase heat to high. Boil uncovered, stirring
occasionally, an additional 5 minutes, or until liquid
is reduced by half. Reduce heat to low. When
apples stop bubbling, stir in cornstarch mixture.
Continue cooking, stirring just until mixture clears and
turns very thick, about 2 minutes.
Combine flour, sugar, and
walnuts. Add butter and toss with a fork until
crumbly.
Spoon apple filling into
partially baked pie crust, mounding in center.
Crumble topping over apples, but do not pack down.
Bake 30 to 40 minutes, or just until the filling bubbles
over and topping is crisp. Cool several hours
before cutting. Top each slice of pie with a
spoonful of whipped cream.
SERVES: 8
Copyright 1996 The Junior League of Houston, Inc.
All rights reserved. Visit The
Junior League of Houston web site (http://www.juniorleaguehouston.org/?nd=dept_cookbooks)
to purchase copies of Stop and Smell the Rosemary,
Recipes and Traditions to Remember and other fine
cookbooks, or call (713) 627-COOK.
Source: DailyInbox
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A CraftELady Mailing
Julia G
Tulare CA
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