This issue "G"  
05-26-2011 

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ] http://www.acrafteladymailing.com/recipes/archives.html  

Index
1. Garlic-Apple Pork Roast
2. Ginger Peach Salad
3. Glendorn Ginger Snaps Recipe
4. Green Chili Rice
5. Grilled Lemon-Oregano Chicken Salad
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1. Garlic-Apple Pork Roast
Ingredients:

1                  (3-1/2 - 4 lb.) boneless whole pork loin roast
1 jar             (12 oz.) apple jelly
1/2 cup             water
2-1/2 tsp.          minced garlic
1 tbsp.          dried parsley flakes
1 - 1-1/2 tsp.      each seasoned salt, pepper
Directions;
      Cut roast in half; place in a 5-qt. slow cooker.  In a bowl, combine jelly, water and garlic; pour over roast.  Sprinkle with parsley, salt and pepper.  Cover and cook on Low 8 - 8-1/2 hours, or until a meat thermometer reads 160 F. and meat is tender.  Let stand 5 minutes before slicing.  Serve with cooking juices if desired.  Makes 12 servings.


Source: Recipe Ross
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2. Ginger Peach Salad

Refresh your snack time


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

INGREDIENTS:

1/2 envelope plain gelatin
1 tablespoon cold water
1 (3-ounce) package orange gelatin
1 (3-ounce) package lemon gelatin
1 cup boiling water
Juice of peaches and pineapple
1 tablespoon lemon juice
1 tablespoon orange juice
1 teaspoon (or more) powdered ginger
1/2 teaspoon salt
1/2 cup chopped nuts
1/2 cup chopped celery
1 (29-ounce) jar spiced peaches, chopped
1 (8-1/4 ounce) can crushed pineapple

TO PREPARE:

Dissolve plain gelatin in 1 tablespoon cold water.  Dissolve flavored gelatins in 1 cup boiling water.  Add plain gelatin and juice from peaches and pineapple.  Add lemon and orange juice.  Add ginger and salt, stir well to mix seasoning.  Add nuts, celery, peaches and pineapple, mixing well to distribute throughout the gelatin mixture.  Pour in a greased 2-quart mold.  Place in refrigerator for several hours prior to serving

SERVES: 12 (or more)

Copyright 1994 The Junior League of Baton Rouge, Inc.  All rights reserved.  Visit The Junior League of Baton Rouge website (http://www.juniorleaguebr.com) to purchase copies of River Road Recipes II and other fine cookbooks, or call (225) 924-0298.

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3. Glendorn Ginger Snaps Recipe

Grab 'em before they are all gone


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

INGREDIENTS:

3/4 cup shortening
1 cup sugar
1/4 cup molasses
1 egg
2 cups flour
2 teaspoons soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon ginger

TO PREPARE:
Cream shortening and sugar together.  Add molasses, then egg.  Sift together flour, soda, salt, cinnamon, cloves and ginger.  Add to sugar mixture and blend well.  Chill.  Form dough into small balls and roll in additional sugar.  Place on cookie sheets about 1-inch apart.  Flatten balls of dough with a glass tumbler.  Bake at 350 to 375 degrees for 15 minutes, or until crisp.  Remove cookies to wire racks and let cool.

YIELD:  about 5 dozen cookies

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4.                  Pasta, Seafood, Eggs and Grains:
                        Green Chili Rice

                from Cooking by the Boot Straps:
                   A Taste of Oklahoma Heaven
              ___________________________________

INGREDIENTS:

3 (4-ounce) cans green chiles, drained
1 cup chopped onion
1/4 cup (1/2 stick) butter or margarine
4 cups hot cooked white rice
2 cups sour cream
1 cup small curd creamy cottage cheese
1 large bay leaf, crumbled
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups shredded sharp Cheddar cheese
  Chopped fresh parsley

TO PREPARE:

     Slice the chiles lengthwise into halves, leaving the
seeds.  Saute the onion in the butter in a large skillet
until golden brown.  Remove from heat.  Stir in the hot
rice, sour cream, cottage cheese, bay leaf, salt and
pepper.
     Layer the rice mixture, chiles and Cheddar cheese 1/2
at a time in a greased 12x 8-inch baking dish.  Bake at 375
degrees for 25 minutes or until bubbly.  Sprinkle with
parsley.

SERVES:  6 - 8
         ___________________________________

Copyright 2002 The Junior Welfare League of Enid.  All
rights reserved.

Visit The Junior Welfare League of Enid, Oklahoma web site
(http://www.jwlofenid.com/cookbooks.htm) to purchase copies
of Cooking by the Boot Straps or call the office (580)234-
2665.  The previous cookbook, Stir-Ups, is also available
for purchase.

The Junior Welfare League of Enid, Oklahoma is an
organization of women committed to improving our community
through volunteerism and generosity.
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5. Grilled Lemon-Oregano Chicken Salad

Categories: Main dish, Salads, Poultry

Yield: 4 Servings

-------------------MARINADE------------------------

1/2 ts Grated lemon peel      
2 tb Fresh lemon juice
1 tb Olive oil
1 tb Chopped fresh oregano
1/2 ts Minced garlic
1/2 ts Salt      
4    Boneless, skinless chicken breast halves


-------------------DRESSING------------------------

1/3 c Mayonnaise
1/3 c Buttermilk
3/4 ts Grated lemon peel
1 ts Fresh lemon juice
1/4 ts Minced garlic
1/4 ts Salt

---------------------SALAD--------------------------      
6 c  Torn romaine lettuce leaves
1 pt Cherry tomatoes

Combine lemon peel, lemon juice, oil, oregano, garlic and salt in resealable plastic storage bag. Add chicken, seal bag, turn to coat and refrigerate 2 hours.
Make Dressing: Whisk together mayonnaise, buttermilk, lemon peel, lemon juice, garlic and salt in medium bowl. Cover and refrigerate.
Meanwhile, heat grill. Grill chicken 5 to 6 minutes per side. Slice thin.
Arrange lettuce, tomatoes and chicken on 4 plates. Drizzle dressing on top.

PER SERVING Calories 350 Total Fat 20 g Saturated Fat 3 g Cholesterol 94 mg Sodium 637 mg Carbohydrates 7 g Protein 35 g

Posted to MM-Recipes Digest by Julie Bertholf & Simon Wood <jewel1@ix.netcom.com> on Sep 06, 1998

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