This issue "V"  
07-28-2011 

A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

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

Index
1. Val's Cheese Soup
2. Vanessa's Cocktail Meatballs
3. Vanilla Bean Frozen Yogurt
4. Veal Imperial
5. Veal Scallops with Avocado
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1. Val's Cheese Soup

Pair with a crusty piece of bread


From "Atlanta Cooknotes ," published in cooperation with your Daily Inbox Newsletter.


INGREDIENTS:

4 Tablespoons butter
1/4 cup finely chopped onion
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped carrots
5 Tablespoons all-purpose flour
3 (10-3/4 ounce) cans condensed chicken broth
3/4 pound sharp cheddar cheese, grated
2 cups milk
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup croutons
chopped parsley

TO PREPARE:

In 3-quart saucepan, saute onion, green pepper and carrots in butter for 10 minutes, stirring occasionally.  Remove from heat.  Blend in flour and cook 1 minute, stirring constantly.  As soup can burn easily, cook over low heat or transfer to a double boiler at this point.  Stir in broth, heating to a boil.  Add cheese by handfuls, allowing each to melt before the next one is added.  Add milk, salt and pepper.  Heat until boiling.  Serve with croutons or chopped parsley.


SERVES:  6 - 8
Copyright 1997 The Junior League of Atlanta, Inc.  All rights reserved.  Visit The Junior League of Atlanta web site (http://www.jlatlanta.org/cookbooks/) to purchase copies of Atlanta Cooknotes and other fine cookbooks, or call (404) 233-4767.
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2. Vanessa's Cocktail Meatballs

A great idea for summer picnics

From, "Atlanta Cooknotes ," published in cooperation with your Daily InBox newsletter.


INGREDIENTS:

2 pounds lean ground beef
1/4 cup water
1 small onion, grated
2 eggs, beaten
1 cup cracker crumbs or unseasoned bread crumbs
1-1/2 teaspoons salt
1 (1-pound) can jellied cranberry sauce
1 (12-ounce) bottle chili sauce
2 tablespoons brown sugar
1 tablespoon lemon juice TO PREPARE:

Combine beef, water, onion, eggs, crumbs, and salt and shape into bite-sized meatballs.  In a large saucepan with a lid, combine cranberry sauce, chili sauce, brown sugar, and lemon juice.  Simmer and stir until smooth.  Add uncooked meatballs to sauce, and simmer, covered, for 2-1/2 hours or until cooked.

YIELDS: 80 - 100 meatballs
Copyright 1997 The Junior League of Atlanta, Inc. All rights reserved.Visit The Junior League of Atlanta web site (http://www.jlatlanta.org/cookbooks/) to purchase copies of Atlanta Cooknotes and other fine cookbooks, or call (404) 233-4767.


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3. Recipe: Vanilla Bean Frozen Yogurt


Categories: Frozen dess, Low-fat/low

Yield: 8 Servings

    2/3 c Sugar      
       2 ts Cornstarch
     12 oz Evaporated skim milk
      1    Egg -- slightly beaten
      2 tb Light corn syrup
      1    Vanilla beans
      2 ts Vanilla extract
1 1/2 c Nonfat yogurt -- stirred

In a medium saucepan, combine sugar and corstarch. Stir in milk, beaten egg and corn syrup. Cook, stirring, over low heat until mixture thickens and coats a metal spoon. Remove from heat; cool. Slit the vanilla bean and scrape the seeds into the mix- ture along with the vanilla extract and yogurt. Freeze in ice cream freezer according to manufacturer's instructions. Makes 8 servings.

Per serving: Calories 153 Fat 1g Cholesterol 29mg Sodium 100mg Percent calories from fat 5%

Source: FreeGroups.net

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4. Meat and Poultry:
Veal Imperial

from Above & Beyond Parsley... Food for the Senses

INGREDIENTS:

1/4 cup (1/2 stick) butter
2-1/2 pounds veal, cut into 1-1/2 inch cubes
3/4 cup finely chopped onion
2 tablespoons instant beef bouillon granules
1-1/2 cups boiling water
1/2 cup dry white wine
1 tablespoon paprika
1 teaspoon fresh lemon juice
1/8 teaspoon thyme
1/2 cup sour cream
2 tablespoons sherry

TO PREPARE:

In a large skillet, melt butter and brown veal.  Add onion and cook until tender.

In a bowl, dissolve bouillon in boiling water.  Stir in white wine, paprika, lemon juice and thyme.  Pour into skillet over veal and onions.  Cover and simmer over low heat for 1-1/2 hours or until meat is tender.  Stir in sour cream and sherry just before serving.

SERVES:  4 - 5

Copyright 1984 The Junior League of Kansas City, Missouri, Inc.  All rights reserved.
   
To purchase copies of Above & Beyond Parsley, visit the Junior League of Kansas City, Missouri, Inc. cookbook order web site or call (816) 444-2112 from 8:30am-4:30pm M-F Central time.
 
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5. Veal Scallops with Avocado

So good you won't have any leftovers 


From, "Traditions...A Taste of the Good Life," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

1 pound veal scallops
1 egg, beaten
2 Tablespoons flour
3 Tablespoons butter
1 Tablespoon oil
1/4 cup vermouth
1/2 cup chicken broth
3 Tablespoons lemon juice
3/4 teaspoon salt
1/2 teaspoon white pepper
1/4 cup chopped parsley
1 large avocado

TO PREPARE:

Soak scallops in egg for at least 1 hour, then coat evenly with flour.  Melt butter and oil in skillet and saute 1/2 the veal scallops at a time for about 3 minutes per side and remove to a warm plate.  After browning all veal, return meat to the skillet.  Add vermouth, stirring gently. Add the broth, 2 Tablespoons lemon juice, salt and pepper. Stir well until sauce is creamy.  Cover and simmer 10 to 15 minutes.  Add parsley during the last 5 minutes.  While veal is cooking, peel and slice avocado and sprinkle the remaining lemon juice.  Bake the slices at 300 degrees for 5 minutes.  Place veal on serving platter, surround with avocado slices and pour on sauce.  Serve at once.

SERVINGS:  4
 

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