This issue "E"  
05-19-2011 

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. Easy Broccoli Salad
2. Easy Summer Pasta
3. Eggplant Stuffed with Crabmeat
4. Endive and Spinach Salad
5. Etheline's Oven Barbecued Chicken
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1. Easy Broccoli Salad

It's simple to both make and enjoy


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

INGREDIENTS:

1 large bunch of broccoli, broken into florets
2/3 cup chopped ripe olives
1/2 pound fresh mushrooms, chopped
1 egg
2 Tablespoons Parmesan cheese
1 clove garlic, crushed
3/4 teaspoon Dijon mustard
Freshly ground pepper
Salt to taste
1/3 cup lemon or lime juice
1/2 cup oil
4 hard-boiled eggs, chopped

TO PREPARE:

1.  Toss broccoli, olives, and mushrooms in large container.
2.  Put egg, cheese, garlic, mustard, pepper, and salt into blender.  Add lemon juice and oil, alternately, and blend.
3.  Pour dressing over salad 1 hour before serving.
4.  Garnish with chopped eggs.

SERVES:  8
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2. Easy Summer Pasta

Try a chilled pasta this spring or summer


From, "California Sizzles...Easy and Distinctive Recipes for a Vibrant Lifestyle," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

1/4 cup red wine vinegar
1 Tablespoon Dijon mustard
1 teaspoon sugar
2 teaspoons salt
1/3 cup plus 3 Tablespoons olive oil
1 small onion, sliced
1/2 pound Chinese pea pods, cut in half
4 medium carrots, sliced
1 bunch broccoli, cut into bite size pieces
1/4 cup water
1 pound rigatoni, cooked to package directions
3 small tomatoes, cut in wedges
1/2 cup chopped fresh basil
3/4 cup grated Parmesan cheese

TO PREPARE:

1.  In a small bowl, mix vinegar, mustard, sugar, salt and 1/3 cup olive oil.  Set aside.
2.  In a large skillet, saute onion in 1 Tablespoon olive for two minutes.  Add pea pods and cook 2-3 minutes until tender, yet crisp.  Transfer to a large bowl.
3.  In same skillet, add 2 Tablespoons olive oil, carrots and broccoli.  Add water.  Reduce heat to medium, cover and cook 3 minutes.  Uncover and cook 5 minutes until vegetables are tender, yet crisp.
4.  Combine drained rigatoni, onion mixture, broccoli mixture, dressing, tomatoes, basil, tomatoes, basil and Parmesan cheese.  Toss and serve warm or cold.
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3. Eggplant Stuffed with Crabmeat

A recipe you'll be happy to share with your friends


From the, "Houston Junior League Cookbook," published in cooperation with your Daily InBox newsletter.

INGREDIENTS:

4 medium eggplants
1 cup chopped green onions with tops
3 tablespoons finely chopped green pepper
1 clove garlic, crushed
1 scant tablespoon thyme
3 tablespoons finely chopped parsley
2 bay leaves, crumbled
1/2 pound butter
4 slices bread
2 pounds lump crabmeat
3 eggs, beaten
Salt and pepper
Bread crumbs
Paprika

TO PREPARE:

Cut eggplants in half; do not peel.  Parboil for 10 minutes.  Let cool.  Reserve liquid.  Scoop out pulp and chop.  Saute onions, green pepper, garlic, thyme, parsley and bay leaves in butter for 5 minutes.  Soak bread in reserved liquid, then squeeze.  Add bread, crabmeat and eggplant to sauteed mixture; mix well.  Gradually stir in eggs.  Season with salt and pepper.  Cook 5 minutes, stirring constantly.  Fill eggplant shells with mixture.  Sprinkle with bread crumbs and paprika; dot with butter.  Bake at 350 degrees for 15 minutes or until browned.

SERVES: 8

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4. Endive and Spinach Salad

Get started on your healthy New Year's resolutions


From the, "Houston Junior League Cookbook," published in cooperation with your Daily InBox newsletter.

INGREDIENTS:

1 small clove garlic, crushed
1/4 cup olive oil
1 teaspoon sugar
3/4 teaspoon oregano
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon wine vinegar
2 tablespoons lemon juice
6 slices bacon
1 head Belgian endive
1/4 pound fresh spinach

TO PREPARE:

Make a dressing of garlic, oil, sugar, oregano, salt, pepper, vinegar and lemon juice.  Let stand at least 30 minutes before using.  Meanwhile, fry bacon crisp and crumble.  Pour dressing over cold, crisp, torn endive and spinach; toss well.  Sprinkle bacon over salad.  (This dressing is quite tart.)

SERVES: 6
 
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5. Etheline's Oven Barbecued Chicken

Just as delicious as it sounds


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

INGREDIENTS:

2 Tablespoons butter
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 cup ketchup
1 cup water
2 Tablespoons Worcestershire sauce
2 Tablespoons brown sugar
1/8 teaspoon pepper
1 chicken, cut into pieces
Salt, to taste

TO PREPARE:

1. Preheat oven to 350 degrees. Saute onion, celery, and green pepper in butter.
2. Add remaining ingredients except chicken, mixing well. Bring mixture to a boil and remove from heat. Arrange chicken pieces in a baking pan and salt to taste.
3. Cover with sauce and bake 1 hour.


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