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06-23-2011 

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Hi Everyone!
I hope you enjoy the recipes!

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

Index
1. Naan Bread
2. Nachos
3. Nantucket Cranberry Pie
4. New England Boiled Dinner
5. Nut French Potatoes
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1. Naan Bread


Categories: Breads/, Indian

Yield: 8 Servings      

4 c  Flour
1 tb Sugar
1/4 ts Soda
1 tb Baking powder
1/2 ts Salt
2    Eggs
3/4 c Milk
1/4 c Plain yogurt
2 tb Oil

Combine flour, sugar, soda, baking powder and salt in deep bowl and mix well. Make well in center and add eggs, milk, yogurt and oil. Mix until dough is somewhat sticky. Add warm water sparingly, if necessary. Cover bowl with towel and let dough rise about 1 hour. Moisten hands with a little oil and divide dough into 8 portions. Flatten and form each portion into 3/4-inch-thick triangle. Arrange bread on ungreased baking sheets and bake at 450F about 10 minutes. Serve hot.

Created by: Third Floor, Hawaiian Regent Hotel, Honolulu

(C) 1992 The Los Angeles Times

MC formatted and busted by Martha Hicks 4/98

Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email.msn.com> on Apr 8, 1998
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2. Nachos

A satisfying crunch for a snack or dinner


From "Houston Junior League Cookbook," in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

Doritos or tostados
Refried beans or bean dip (canned is fine)
Old English or Cheddar cheese, grated
Slices of jalapeno pepper

TO PREPARE:

Spread Doritos (or tostados) with the mashed beans.  Sprinkle cheese over beans.  Top with a small slice of jalapeno pepper.  (A small dab of sour cream may also be added.) Bake at 350 degrees for 10-15 minute, or until cheese melts.
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. Nantucket Cranberry Pie


Categories: American, Cakes, Holidays, Tried & true

Yield: 8 Servings

2 c Cranberries; chopped
1/2 c Walnuts; chopped
2 Egg
3/4 c Butter or margarine; melted
1 1/2 c Sugar      
1 c  Flour
1 ts Almond extract


Chop enough cranberries to make 2 cups. Chop enough walnuts to make 1/2 cup.

In the bottom of a 10-inch pie plate or springform pan, place the chopped cranberries, chopped walnuts, and 1/2 cup sugar..

Mix 2 eggs, 3/4 cup melted butter, 1 cup sugar, 1 cup flour, and 1 teaspoon almond extract. Stir until smooth.

Pour over the cranberry walnut mixture and bake for 40 minutes at 350.

Recipe by: Laurie Colwin

Posted to MC-Recipe Digest V1 #898 by KSBAUM@aol.com on Nov 10, 1997

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4. New England Boiled Dinner


Categories: Main, Dish

Yield: 8 Servings      
    
      5 lb Corned brisket of beef
      6    Peppercorns
           Cold water to cover
      1/2 pound salt pork
      3    Parsnips--cubed
      6    Carrots, scraped & cubed
      2 c  Cubed rutabaga, or 6 small white turnips--peeled
      8 sm White onions--peeled
      6 md Potatoes--quartered
      4    Wedges green cabbage  (up to 6)
           Chopped parsley
           Melted butter


Place the corned beef in a kettle, add the peppercorns and cold water, cover, bring to a boil and simmer 4 to 5 hours or until the meat is tender, skimming occasionally. Remove meat and keep in warm place. Add the salt pork (in one piece), parsnips, carrots, rutabaga or turnips, onions and potatoes. Cook 30 minutes. Add cabbage wedges during the last 10 or 15 minutes and cook just until tender. Place the meat on platter and surround with the vegetables. Blend parsley with melted butter and spoon over vegetables. Discard salt pork, but save stock for a pot-au-feu or other stew

Posted to MM-Recipes Digest V3 #3.TXT Posted to MM-Recipes Digest V4 #008

Source: FreeGroups.net

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5. Nut French Potatoes
Yield: 1 Serving
Categories: Potatoes

Ingredients:

      1 qt Pared raw potatoes
      1 pt Boiling water
      2 ts Salt
      2 tb Peanut butter


  Cut potatoes in strips lengthways.  Put into a baking pan.  Dissolve
  salt and peanut butter in boiling water and pour over potatoes.  Bake
  until the potatoes are tender and browned.
 
  [Sounds like good college student food to me!]
 
  Posted by Stephen Ceideburg November 25 1990.

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