This issue "F"  

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Fabulous Fudge Recipe
2. Favorite Meatloaf
3. Festive Corn Casserole Recipe
4. Fettuccine Alfredo Speciale
5. Fuzzy Peachclari
1. Fabulous Fudge Recipe

Being sweet to yourself never tasted so good

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


1-2/3 cups granulated sugar
1 six-ounce can evaporated milk
1/2 teaspoon salt
1-1/2 cups miniature marshmallows or 2 cups regular marshmallows
1-1/2 cups semi-sweet chocolate chips
1 teaspoon vanilla extract
optional: 1/2 cup chopped nuts


Combine sugar, milk, and salt in a two-quart saucepan.  Slowly bring to a boil.  Reduce heat and simmer five minutes.  Add marshmallows and chocolate chips, stirring constantly with a wooden spoon until well blended.  Remove from heat and add vanilla extract and optional nuts; beat until smooth.  Pour into a buttered 8-inch square glass dish.  Cool until set at room temperature.

YIELDS: 5 dozen 1-inch pieces
2. Favorite Meatloaf

A classic meal perfect with a side of macaroni-and-cheese

From "River Road Recipes II...A Second Helping," published in cooperation with your Daily Inbox Newsletter.


1-1/2 pounds ground beef
1 envelope dry onion soup
1 (6-ounce) can evaporated milk
1 egg, slightly beaten
1 teaspoon salt
1 teaspoon Worcestershire sauce
Pepper to taste
Sharp cheese slices (optional)


Mix all ingredients together, except cheese, and form into a loaf.  Bake in lightly greased shallow pan at 350 degrees for 1 hour.  Slices of cheese may be placed on top of meatloaf to melt just before serving.

SERVES:  4 - 6
3. Festive Corn Casserole Recipe

Keep the cold weather at bay with a warm meal

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


1/4 cup butter
1/4 cup flour
2 teaspoons salt
1 tablespoon sugar
1-3/4 cups milk
3 cups fresh corn kernels, or 1-1/2 packages frozen white corn
3 eggs, beaten until frothy
1/3 cup chopped green onions


Melt butter in saucepan; stir in flour, salt and sugar.  Cook until bubbly; add milk and cook, stirring constantly, until thick.  Stir in corn.  Remove from heat.  With table knife, scrape cob to squeeze out any remaining juice and add to mixture.  Stir in eggs and onions.  Pour into well-buttered casserole and bake at 325 degrees about 45 minutes, or until slightly brown.  Frozen white corn may be substituted for the fresh, but the fresh corn makes it even better.

SERVES: 6 - 8

4. Fettuccine Alfredo Speciale

Steamy pasta topped with a creamy and savory sauce

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


1/2 pound bacon or ham, diced
1 gallon boiling, salted water
2 tablespoons olive oil
1 pound fettuccine
6 to 12 tablespoons butter
3 garlic cloves, finely chopped
4 tablespoons parsley, finely chopped
1/2 pound mushrooms, sliced
3/4 cup coarsely chopped onion
3 egg yolks, beaten lightly
1 cup heavy cream
6 ounces Parmesan cheese, freshly grated
Freshly ground pepper


Fry bacon or ham, drain and reserve.  Cook fettuccine in boiling, salted water, to which olive oil has been added, for 5 to 6 minutes.  Drain.  Melt butter over low heat in a large, broad skillet.  Saute garlic, parsley, mushrooms and onion over medium heat until tender.  Add noodles and toss for 1 minute.  Reduce heat; add egg yolks and cream quickly to avoid scrambling.  Add 1/2 cup Parmesan cheese and ground pepper.  Toss for 30 seconds until cheese begins to melt.  Stir in bacon or ham.  Serve immediately.  Pass remaining Parmesan cheese to sprinkle on top as desired.

5. Fuzzy Peachclari

1 part peach schnapps
4 parts vodka
5 parts orange juice

Pour vodka, then orange juice, then peach schnapps into a tall glass.


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A CraftELady Mailing
Julia G
Tulare CA


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