This issue "S"  
07-14-2011 

A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

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Index
1. Sesame-Ginger Steak Stir-Fry
2. Shaggy's Perfect Martini
3. Shrimp Provencale Salad
4. SODA BISCUITS
5. Strawberry Rhubarb Pie
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1. Sesame-Ginger Steak Stir-Fry

Prep Time: 20 min  Chill Time: 30 min  Cook Time: 20 min

3 green onions, minced
3 T lite soy sauce
2 t grated fresh ginger
1 t dark sesame oil
1/2 t dried crushed red pepper
3 garlic cloves, minced and divided
1 lb uncooked Lean Top Round Steak, thinly sliced
2 t vege oil, divided
1/2-16 oz pkg broccoli slaw mix
1 1/2 C snow peas
1 sm red bell pepper, cut into thin strips
2 T hoisin sauce
2 T sesame seeds, toasted
2 C hot cooked brown or jasmine rice
Combine first 5 ingredients and 2 garlic cloves in a lg zip-top plastic
freezer bag; add beef. Seal, and shake to coat. Chill 30 min. (If
pressed for time, go immediately .) Sauté remaining 1 garlic clove in 1
t hot vege oil in a lg skillet or wok over med-hi heat 1 min. Add beef
mixture; cook over med-hi heat 5-10 min, or to desired degree of
doneness, stirring often. Remove beef mixture from pan, and keep warm.
Sauté slaw mix, snow peas, and bell pepper strips in remaining 1 t vege
oil, 5-7 min or just until vegetables are crisp-tender. Stir in hoisin
sauce; return beef to skillet. Cook 2-3 more min or until thoroughly
heated. Sprinkle with sesame seeds, and serve over rice or cellophane
noodles, if desired. Makes 4 serv.
Cooking Tips: Wrap steak in plastic wrap; freeze for 15 min before
slicing. It makes thinly slicing beef easy. If you want to use ground
ginger it's best to keep one rule in mind. For best results, substitute
only half the ground ginger in recipe with fresh ginger.
Cooking Tip: Raw green onions have, in a small number of instances, been
connected to food-borne illness. The only reliable way to eliminate this
risk is to cook green onions thoroughly. Saute in a skillet for 2 min.
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2. Shaggy's Perfect Martini

1/2 fluid oz dry vermouth
4 fluid oz gin
2 pimento-stuffed green olives

Fill a cocktail shaker with ice.  Pour in the vermouth, followed
closely by the gin.  Shake while counting to 30.  Divide into 2
cocktail glasses.  Garnish with 1 olive each.
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3. Shrimp Provencale Salad

Serve this entree salad at your next brunch.

Serves 4

6 Tablespoon Olive oil
1 Tablespoon Red wine vinegar
2 Tablespoons Lemon juice
1 teaspoon Garlic, minced
1 Tablespoon Dijon mustard
Salt and pepper to taste
2 pounds Shrimp, cooked, peeled and de-veined
1/2 cup Black olives
1/4 cup Sun-dried tomatoes
Mixed salad greens
Parmesan, grated

In a mixing bowl, whisk together the oil, vinegar, lemon
juice, garlic, Dijon, salt and pepper. Toss in the cooked
shrimp, olives and tomatoes. Arrange the greens on 4
plates. Top with the shrimp mixture. Garnish with Parmesan.

- Nick Sundberg
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4. SODA BISCUITS

INGREDIENTS:
1/2 lb. butter
1 pint warm milk
1/2 lb. sugar
1 tsp. baking soda
1/2 lb. sugar
2 lb. flour
 
DIRECTIONS:
Melt half a pound of butter in a pint of warm milk, adding a tea-spoonful of soda; and stir in by degrees, half a pound of sugar. Then sift into a pan two pounds of flour; make a hole in the middle; pour in
the milk, &c., and mix it with the flour into a dough.
Put it on your paste-board, and knead it long and hard till it becomes very light. Roll it out into a sheet half an inch thick. Cut it into little round cakes with the top of a wine glass, or with a tin cutter of that size; prick the tops; lay them on tins sprinkled with flour, or in shallow iron pans; and bake them of a light brown in a quick oven; they will be done in a few minutes. These biscuits keep very well.
From Miss Leslie's Directions for Cookery by Eliza Leslie, 1851.

Source: Recipe Ross 
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5. Strawberry Rhubarb Pie
Makes 8 Servings

2 (1-pint) boxes strawberries
1 pound fresh rhubarb without leaves
3/4 cup sugar
1/4 cup cornstarch
1 teaspoon cinnamon
1/8 teaspoon cloves
1/8 teaspoon salt
Pastry for double-crust pie
                       
1) Preheat oven to 375 degrees F. Rinse and drain berries and rhubarb.
2) Halve berries; cut rhubarb into 1-inch pieces. Combine berries, rhubarb,
sugar, cornstarch, cinnamon, cloves and salt in a medium bowl.
3) Roll out half of dough to an 11-inch round. Fit into a 9-inch pie plate.
Spoon rhubarb mixture into pie crust.
4) Roll out remaining half of dough to a 10-inch round. Cut a hole in the
center using a small holiday cookie cutter. Moisten rim of bottom crust.
Place 10-inch crust over filling. Tuck edges over and flute.
5) Place pie on a rimmed baking sheet and bake about 45 minutes or until
filling just begins to bubble and crust is golden brown. Cool to room
temperature before cutting.

Nutrition Information Per Serving (8 Servings): Calories, 336; Fiber, 4
grams; total fat, 14 grams; cholesterol, 0 milligrams; sodium, 257
milligrams; carbohydrate, 50 grams; protein, 4 grams.

Copyright Minutemeals.com, Inc., 2001

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