This issue "H"  
06-02-2011 

A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

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Index
1. Ham and Cheese Rolls Recipe
2. Heirloom Gingerbread Recipe
3. Herb Garden Green Beans
4. Honey Bread Recipe
5. Hush Puppies
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1. Ham and Cheese Rolls Recipe

A quick way to wrap up your favorite flavors


From, "At Your Service...Southern Recipes, Places and Traditions," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

2 (8-ounce) packages miniature dinner rolls (1 x 3 inches)
8 ounces sliced ham
8 ounces sliced Swiss cheese
1/4 cup (1/2 stick) butter or margarine, melted
1/2 teaspoon Worcestershire sauce
1-1/2 Tablespoons honey
1-1/2 Tablespoons mustard
1-1/2 Tablespoons poppy seed

TO PREPARE:

Remove the rolls in a single layer from each foil pan.  Cut each layer horizontally into halves using an electric knife.  Return the bottom layers to the foil pans or place in 9 x 13-inch baking pans.  Layer the ham and Swiss cheese over the bottom layers.  Replace the top bread layers.  Combine the butter, Worcestershire sauce, honey, mustard and poppy seeds in a bowl and blend well.  Brush over the roll tops.  Cover with foil.  Bake at 350 degrees for 15 minutes.  Remove from the pans to a cutting board.  Cut along the perforations with an electric knife.

SERVES:  20
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2. Heirloom Gingerbread Recipe

Tastes as good now as it did back then


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


INGREDIENTS:

1-1/2 cups flour
1 cup sugar
1/2 teaspoon ground ginger
1 teaspoon cinnamon
1/2 cup shortening
1 egg, slightly beaten
2 tablespoons sorghum molasses
1 teaspoon baking soda
Scant teaspoon salt
1 cup buttermilk

TO PREPARE:

Combine flour, sugar, ginger and cinnamon.  Cut in shortening.  Reserve 1/4 cup of this mixture for topping.  Add egg to remaining flour mixture; stir in molasses.  Dissolve soda and salt in buttermilk; add to molasses mixture and pour into greased 8-inch square pan.  Sprinkle the reserved topping over batter and bake at 350 degrees for about 30 minutes.  Serve hot.  (This is a coffee cake-type gingerbread.)

SERVES: 8

Copyright 1968 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 the Houston Junior League Cookbook and other fine cookbooks, or call (713) 627-COOK.
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3. Herb Garden Green Beans

Go for the healthier route in your eating plans


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


INGREDIENTS:

4 Tablespoons unsalted butter
1/3 cup minced onion
1/4 cup minced celery
1/4 cup minced fresh parsley
1/4 cup fresh basil chiffonade
1 teaspoon chopped fresh rosemary
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon freshly ground pepper
1 pound green beans, snapped and blanched

NOTE: To make basil chiffonade, roll basil leaves up tightly and thinly slice crosswise.  The resulting strips are called chiffonade.  This process is usually used for basil and sage, so that leaves are not bruised. 

TO PREPARE:

Melt butter in a large skillet.  Add onion and celery.  Saute until soft.  Add parsley, basil, rosemary, garlic, salt, and pepper.  Cook, stirring constantly, 3 minutes.  Gently stir in beans.  Cook uncovered until beans are thoroughly heated.

SERVES: 4 - 6

Copyright 1996 The Junior League of Houston, Inc.  All rights reserved.  Visit The Junior League of Houston website (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.

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4. Honey Bread Recipe

Share this with your honey on a cold winter's day

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

INGREDIENTS:

1-1/4 cups boiling water
1 cup sugar
3/4 cup honey
2-1/2 teaspoons baking soda
Pinch of salt
3 tablespoons rum
2 teaspoons cinnamon
4 cups sifted flour
1/2 teaspoon finely grated orange rind (optional)

TO PREPARE:

     Stir together the boiling water, sugar, honey, baking soda and salt until the sugar dissolves.  Mix in, thoroughly, the rum and cinnamon.  Stir the flour in slowly to make a smooth batter.  Add the grated orange rind, if desired.  Pour the batter into a well buttered loaf pan (9 x 5 x 3 inches).  For the first 10 minutes, bake in a very hot oven, 450 degrees, then reduce the temperature to moderate, 350 degrees, for one hour longer, or until it tests done.  Turn the bread out on a wire rack to cool.  Slice bread thinly and spread with butter.  It is even more delicious the second day.  May be baked in two smaller pans (7-1/2 x 3-1/2 x 2-1/4 inches).  In this case, reduce the total cooking time by 15 minutes, or until they test done.

YIELD: 1 large or 2 small loaves


Copyright 1994 The Junior League of Baton Rouge, Inc. All rights reserved. Visit The Junior League of Baton Rouge web site (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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5. Hush Puppies


Categories: Home cookin

Yield: 3 Servings           
    
            Sandy Brinks     
      1 c  Corn meal; plain
    1/2 c  Flour; plain
      1 ts Baking powder
      1 ts Salt
      1 ts Sugar
    1/2 c  Onion; chopped
      1 cn Cream style corn (16 oz.)
           Milk, if needed


Mix dry ingredients. Add onion and corn. Mix well. If more liquid is needed to make desired consistency, add a little sweet milk. Drop heaping teaspoons into deep hot fat. Fry until golden borwn. (If cooked in deep fat, they float to the top when done.) Yields 10 to 12. From Tea Time at the Masters, Jr. League, Charleston, SC. This are very good and light.

Source: FreeGroups.net

 

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