This issue "P"  
07-05-2011 

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I hope you enjoy the recipes!

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Index
1. Pork Chops in Wine
2. Portobello Mushrooms and Vegetables au Gratin
3. Potaje
4. Potato And Onion Sauté
5. Praline-Taffy-Apple Pie
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1.                   Meat and Poultry:
                  Pork Chops in Wine

                from Atlanta Cooknotes
           ___________________________________

INGREDIENTS:

2 onions, thinly sliced
6 tablespoons butter or margarine
4 to 6 thick pork chops
Salt and pepper, to taste
1 cup chicken stock
1 cup white wine
1 bay leaf
Carrots, peeled and sliced
Potatoes, peeled and quartered

TO PREPARE:

In a Dutch oven or an electric frying pan, brown onions in
butter.  Sprinkle chops with salt and pepper; brown.  Add
stock, wine, and bay leaf; cover and simmer 1-1/2 hours. 
Add vegetables and simmer 1-1/2 hours longer.  Serve with
baked apples.

SERVES:  4 to 6
            ___________________________________

Copyright 1982 The Junior League of Atlanta, Inc.  All
rights reserved.

Visit The Junior League of Atlanta web site
(http://www.jlatlanta.org/cookbooks.stm) to purchase copies
of Atlanta Cooknotes and other fine cookbooks, or call
(404) 233-4767.

The Junior League of Atlanta, Inc. is an organization of
women committed to promoting voluntarism, developing the
potential of women and to improving the community through
the effective action and leadership of trained volunteers. 
Its purpose is exclusively educational and charitable.  All
proceeds from League fundraising efforts, including from
the sale of Atlanta Cooknotes, are returned to the
community.
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2. A Hearty Vegetarian Entrée:
Portobello Mushrooms and Vegetables au Gratin

Colorful and full of flavor, this easy entrée is so enticing even devoted
meat eaters won't notice it's meatless.

Makes 6 Servings

2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
6 large portobello mushrooms, stems removed
1 6-inch zucchini, cut into 1/4-inch cubes
1 large red pepper, cut into 1/4-inch cubes
1/4 cup finely chopped onion
2 slices firm white bread, grated
1/2 cup grated mozzarella cheese
    
1) Preheat broiler; place grill rack 6 inches from the heat source.
2) Combine 1 tablespoon olive oil, the vinegar, garlic, salt and pepper in a
small bowl. Brush mushrooms generously with mixture on all sides and place,
gill side down, on broiler pan. Reserve any remaining mixture.
3) Broil mushrooms until lightly browned, about 3 minutes. Turn and broil
until just tender, about 3 minutes longer.
4) Meanwhile,
sauté zucchini, pepper and onion in remaining oil in a medium
skillet over medium heat until just tender and starting to brown, about 5
minutes. Stir in reserved vinegar mixture.
5) When mushrooms are tender remove pan from broiler. Divide grated bread and
then zucchini mixture among mushroom caps. Sprinkle with cheese and return to
broiler just until cheese bubbles and begins to brown. Serve immediately.

Nutrition Information Per Serving (6 Servings): Calories, 141; Fiber, 6
grams; total fat, 7 grams; cholesterol, 5 milligrams; sodium, 226 milligrams;
carbohydrate, 16 grams; protein, 8 grams.

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3. Potaje

INGREDIENTS:

1 can kidney beans, drained & rinsed
1 green bell pepper, diced
1 medium onion, diced
              olive oil
              water
salt, to taste
2 small tomatoes, diced OR 1 can diced tomatoes
crushed red pepper
2 cloves garlic
1 large potato, diced
DIRECTIONS:

Cook the diced potato.  Meanwhile, sauté the tomatoes a few minutes in the olive oil.  Add bell pepper and onion and sauté a few more minutes.  Add garlic and sauté one more minute. 
Add remaining ingredients, including the cooked potato and enough water to keep it moist, and simmer until flavors have melded, i.e.  the longer the better!  (This is a great one to make in the crock-pot.)


Source: Recipe Ross
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4. Potato And Onion
Sauté

This side dish is a great way to use leftover baked potatoes.

Serves 4

1 large Onion, peeled, halved and thinly sliced
2 tablespoons Butter
1 Tablespoon Olive oil
4 medium Potatoes, baked (or boiled) and cooled
Salt and pepper to taste

Heat the oil and butter in a skillet. Add the onions and
cook until soft and lightly browned. Remove the onions from
the pan with a slotted spoon. Reserve. Slice the potatoes
into 1/4-inch slices. Add to the hot pan and brown on both
sides. Return the onion to the pan, toss and season. Serve
warm.

Source- Nick Sundberg, Emazing Recipe of the Day 
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5. Praline-Taffy-Apple Pie
 
Source: Midwest Living
  http://www.midwestliving.com


Makes 10 servings
Prep: 35 minutes
Bake: 45 minutes

Ingredients
   Pastry for Double-Crust Pie (see recipe below)
1/2  cup packed brown sugar
1/2  cup chopped pecans
1/3  cup all-purpose flour
1/4  cup butter or margarine, melted
2/3  cup granulated sugar
3  tablespoons all-purpose flour
2  teaspoons ground cinnamon
1  teaspoon lemon juice
  Dash Dash salt
6  cups thinly sliced, peeled cooking apples (about 2-1/4 pounds)
10   caramels, cut in half
   Half and half, light cream, or milk

Directions
1. For pastry: Prepare Pastry for Double-Crust Pie. On a lightly floured surface, roll out half of the pastry to form a 12-inch circle. Fit into a 9-inch pie plate. Trim even with rim of pie plate. For top crust, roll out the remaining dough. Set aside. 
2. For praline mixture: Combine the brown sugar, pecans, 1/3 cup flour, and melted butter or margarine. Mix well and set aside. 
3. In a large mixing bowl, combine the granulated sugar, the 3 tablespoons flour, cinnamon, lemon juice, and salt. Add the apples and toss to coat. 
4. Transfer half of the apple mixture to the pastry-lined pie plate. Top with half of the praline mixture. Top with all the caramels. Repeat layers with the apples and praline mixture. 
5. Cut slits in top crust; place on filling and trim 1/2 inch beyond the edge of pie plate. Fold top pastry under bottom pastry, fluting edge. Brush crust with the half and half, cream, or milk. Cover edge with foil. 
6. Bake the pie in a 375 degree F oven for 25 minutes. Remove the foil. Bake 20 to 25 minutes more or until the top is golden and apples are tender. Serve warm. Makes 10 servings. 
Pastry for Double-Crust Pie: In a mixing bowl, stir together 2-1/2 cups unbleached flour or all-purpose flour, 2 tablespoons sugar, and 3/4 teaspoon salt. Cut in 3/4 cup shortening and 1/4 cup cold butter until pieces are the size of small peas. Sprinkle 6 to 7 tablespoons cold water over the mixture, 1 tablespoon at a time, tossing with a fork until all is moistened. Divide dough in half. Form each half into a ball. Cover; chill for at least 1 hour or until the dough is easy to handle. 
Note: For a lattice-topped pie, trim bottom pastry to 1/2 inch beyond edge of the pie plate. Roll out remaining pastry and cut into 1/2-inch-wide strips. Fill pastry-lined pie plate as directed. Weave strips over filling for lattice. Press ends of the strips into crust rim. Fold the bottom pastry over strips; seal and crimp the edge. 

Nutritional Information
Nutritional facts per serving
calories: 559, total fat: 30g, cholesterol: 29mg, sodium: 291mg, carbohydrate: 69g, fiber: 3g


© Copyright 2005 Meredith Corporation. All Rights Reserved.
 
 

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