This issue "T"  
07-21-2011 

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Hi Everyone!
I hope you enjoy the recipes!

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Index
1. Tinseltown Toffee
2. Toasted Almond
3. Tomatoes Rockefeller
4. Tortilla Soup
5. Turkey and Orzo Salad with Tomatoes and Corn
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1.                           Desserts:
                      Tinseltown Toffee
 
                  from California Sizzles
    Easy and Distinctive Recipes for a Vibrant Lifestyle
           ___________________________________
 
INGREDIENTS:
 
1 cup sugar
1 cup butter
3 Tablespoons water
1 teaspoon vanilla extract
7 ounces Hershey Special Dark chocolate candy bar
1 cup pecans, finely chopped
 

TO PREPARE:
 
1.  Line a baking sheet with foil measuring approximately 13 x 17 inches
2.  Combine sugar, butter, water and vanilla in a heavy saucepan.  Cook over low heat, stirring constantly until light brown and hard crack stage (290 - 300 degrees on a candy thermometer.)  Pour toffee onto foil, spreading smoothly and quickly into a 6 x 12-inch rectangle.  Cool.  Carefully transfer candy to waxed paper.  It breaks easily.
3.  Melt half of the candy bar and spread on top of the toffee.  Sprinkle with 1/2 cup pecans, pressing into chocolate firmly.  Refrigerate until set.  Melt the other half of the candy bar.  Turn toffee over and spread remaining chocolate over surface.  Sprinkle with remaining pecans, pressing into chocolate firmly. Cool and break into pieces.
 
Note:  Recipe is easily doubled and may be packaged for gifts.
 
YIELDS:  1-1/2 pounds
            ___________________________________
 
Copyright 1999 by The Junior League of Pasadena, Inc.  All rights reserved.
 
Visit The Junior League of Pasadena web site (http://www.jrleaguepasadena.org) to purchase copies of California Sizzles and other fine cookbooks, or call their cookbook hotline at (626) 796-0162.
 
The Junior League of Pasadena, Inc., is an organization of women committed to promoting voluntarism, developing the potential of women, and improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable. Proceeds from the sale of Dining by Design will support the Junior League's indispensable work within the community for those in need.
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2. Toasted Almond
 
1 oz Amaretto
1 oz. Kahlua
cream to fill
 
Shake all ingredients with ice and strain into a Collins glass.
 
Source: Cocktail Central Daily
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3.                  Soups and Vegetables:
                    Tomatoes Rockefeller
 
                       from Traditions
                   A Taste of the Good Life     
            ___________________________________
 
INGREDIENTS:
 
12 thick slices tomato
2 (10-ounce) packages frozen chopped spinach
1 cup soft bread crumbs
1 cup seasoned bread crumbs
1 to 1-1/2 cups finely chopped green onions
6 eggs, slightly beaten
3/4 cup melted butter or margarine
1/2 cup grated Parmesan cheese
1/2 teaspoon minced garlic
1 teaspoon salt
1 teaspoon thyme
  Hot sauce to taste
 
TO PREPARE:
 
Arrange tomato slices in a lightly greased 9 x 13 baking dish.  Set aside.  Cook spinach according to package directions, drain well, and squeeze to remove excess water.  Add remaining ingredients, stirring well.  Mound mixture on tomato slices.  Bake at 350 degrees for about 15 minutes.
 
SERVINGS:  12
           ___________________________________
 
Copyright 1983 The Junior League of Little Rock, Inc.  All rights reserved.
 
To purchase copies of Traditions, call the Junior League of Little Rock at (501) 666-0658 or order by mail at P.O. Box 7453, Little Rock, AR 72217.  The cost is $18.95 plus $4.00 shipping/handling for first book ($2.00 each additional book).  You may also purchase copies of any of the Junior League of Little Rock cookbooks through their website (http://www.jllr.org).
 
The Junior League of Little Rock, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women, and improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  Proceeds from the sale of Traditions support the projects and programs of the Junior League of Little Rock, Inc.
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4. Soups and Vegetables:
Tortilla Soup
from California Sizzles
Easy and Distinctive Recipes for a Vibrant Lifestyle


INGREDIENTS:

1 large onion, sliced
8 garlic cloves, minced
6 Tablespoons vegetable oil, plus additional for frying tortillas
7 green chiles, stemmed and seeded
4 cups water
5 tomatoes, seeded and chopped
8 cups chicken broth
  Salt and Pepper to taste
12 corn tortillas, cut into strips
1-1/2 cups shredded Monterey Jack cheese
2 avocados

TO PREPARE:

1.  In a stock pot, cook onion and garlic in 4 Tablespoons oil over medium heat, stirring until soft.  Increase heat and add chiles, stirring to avoid burning.  Cook for 1 minute or until soft.  Remove 1 chile and cut into 10 strips, reserve for garnish.
2.  To the pot, add 4 cups water and tomatoes and bring the liquid to a boil.  Simmer mixture for 30 minutes.
3.  In a blender, puree the mixture in batches.
4.  In pot, heat 2 Tablespoons of remaining oil over medium heat until hot, but not smoking.  Return the puree and cook, stirring for 5 minutes.  Stir in the broth, salt and pepper.  Simmer soup for 15 minutes.
5.  In a large skillet, heat 1/2-inch of additional oil over high heat until hot, but not smoking.  Fry the tortilla strips in batches, stirring for 30 seconds until crisp.  Transfer to paper towels to drain.
6.  Divide fried tortillas among 10 heated bowls.  Pour the soup over them and top each one with 1 strip of the reserved chile.  Sprinkle each serving with some shredded cheese and top soup with sliced avocado wedges.

NOTE:  Serve with warm buttered tortillas and a fresh fruit salad.

SERVES: 10

Copyright 1999 by The Junior League of Pasadena, Inc.  All rights reserved.  Visit The Junior League of Pasadena web site (http://www.jrleaguepasadena.org) to purchase copies of California Sizzles and other fine cookbooks, or call their cookbook hotline at (626) 796-0162. 

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5. Turkey and Orzo Salad with Tomatoes and Corn
 
Serve this colorful salad for lunch or a light supper over the Thanksgiving
weekend.
 
2 quarts water
Salt to taste
1 1/2 cups orzo
1 1/2 cups frozen corn kernels
8 ounces thick-sliced roast turkey breast
4 ounces sliced Provolone cheese
1/4 cup mayonnaise, regular or reduced-fat
3 tablespoons prepared pesto
1 1/2 tablespoons fresh lemon juice (1 lemon)
1/4 cup prechopped pecans or walnuts
Pepper to taste
4 cups prewashed baby spinach leaves
3 ripe medium tomatoes
 
1. Pour the water into a large saucepan, salt lightly, and cover. Bring to a boil over high heat. Add the orzo and return to a boil, stirring often. Cook, stirring occasionally, for 8 minutes. Stir in the corn and cook 2 to 3 minutes, or until the corn and orzo are tender. Drain in a colander and rinse briefly under cold running water. Drain again.
2. Remove the skin, if any, on the turkey breast and cut the meat into 1/4-inch cubes. Cut the provolone into strips.
3. In a large bowl, with a fork, mix the mayonnaise, pesto, and lemon juice until blended. Add the orzo and corn mixture, the turkey, provolone, nuts, and salt and pepper to taste. Toss well.
4. Cut the tomatoes into wedges. Mound the spinach leaves on a large platter. Spoon the salad in the center and surround with the tomato wedges. Place the bowl on the table. Makes 4 servings.
 
Per Serving
Calories: 681; Protein: 32g; Carbohydrates: 71g; Total Fat: 32g; Saturated
Fat: 9g; Cholesterol: 53mg; Sodium: 1,232mg; Fiber: 6g
 
Source: Minute Meals
 

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