This issue "A"  
08-08-2011 

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. All-New Chocolate Mousse
2. Annabell's Batter Fried Chicken
3. Apple Crisp Recipe
4. Artichoke Squares
5. Asparagus Parmesan
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1. All-New Chocolate Mousse

Don't forget a cold glass of milk


From, "To Market, To Market...A Collection of Kentucky Recipes," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

1 cup semi-sweet chocolate chips
2 eggs
3 Tablespoons strong, hot coffee
2 Tablespoons orange or coffee liqueur
3/4 cup milk, scalded
Whipped cream

TO PREPARE:

1.  Combine all ingredients except cream in a blender.
2.  Cover and mix well until smooth and chocolate is melted.
3.  Pour into individual serving dishes and chill 3 to 4 hours.
4.  Serve with whipped cream.

SERVINGS:  6

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2. Annabell's Batter Fried Chicken

Chicken that's full of flavor

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

INGREDIENTS:

1 egg, beaten
1 cup water
1 cup all-purpose flour
1 teaspoon garlic salt
1 teaspoon savory salt
1/4 teaspoon pepper
1 heaping Tablespoon baking powder
1 fryer chicken, cut up and patted dry
vegetable oil for deep-fat frying

TO PREPARE:

In a bowl, combine egg and water, beating well.  Add flour and stir until smooth.  Add salts, pepper, and baking powder; blend well.  Mixture should foam when baking powder is added.  In a deep pot or deep-fat fryer, place oil and heat to 375 degrees.

Dip chicken pieces in batter.  Deep-fat fry a few pieces at a time approximately 20 to 25 minutes until browned.  Drain on paper towels on wire racks.  Keep chicken warm.  If chicken is not completely cooked, bake in preheated 325 degree oven about 20 minutes.

Chicken can be deep-fat fried in the morning and crisped in the oven for 30 minutes before serving.  It can also be frozen, thawed, and crisped.  Decant oil after frying and store for future use.

SERVINGS:  4Copyright 1997 The Junior League of Atlanta, Inc.  All rights reserved.  Visit The Junior League of Atlanta web site (http://www.jlatlanta.org/shop/ProductList.aspx?CategoryID=9) to purchase copies of Atlanta Cooknotes and other fine cookbooks, or call (404) 233-4767.

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3. Apple Crisp Recipe

Don't forget ice cream to go with it

From the, "Houston Junior League Cookbook," published in cooperation with your Daily InBox newsletter.


INGREDIENTS:

8 medium cooking apples, peeled, cored and sliced
1/2 cup water
1 teaspoon cinnamon
3/4 cup flour
1 cup sugar
1/2 cup butter

TO PREPARE:

Put apples, water and cinnamon in shallow, greased, 2-quart baking dish; mix well.  Combine flour and sugar; cut in butter until crumbly.  Sprinkle over apple mixture.  Bake, uncovered, in a 375 degree oven for 1 hour.  Serve hot, topped with cream or ice cream if desired.

SERVES: 8

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4. Artichoke Squares

Little bites that are packed with flavor


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

INGREDIENTS:

2 (6-ounce) jars marinated artichoke hearts
1 small onion, finely chopped
1 clove garlic, chopped
4 eggs
1/4 cup fine, dried bread crumbs
1/8 teaspoon black pepper
1/4 teaspoon salt
1/8 teaspoon oregano
1/8 teaspoon Tabasco
1/2 pound sharp Cheddar cheese, grated (approximately 2 cups)
2 Tablespoons chopped parsley

TO PREPARE:

Drain juice from artichoke hearts and reserve the juice from one jar.  Use the reserved artichoke juice to
sauté the onions and garlic.  Sauté the onions and garlic until limp.  Chop drained artichoke hearts into small pieces and set aside.  In a medium-sized bowl, beat eggs.  Add bread crumbs and seasonings and mix.  Stir in cheese, parsley, sautéed onions, artichoke hearts and garlic.  Put into a 7 x 11 pan.  Bake at 325 degrees for 30 minutes, uncovered.  Let cool and cut into squares.

Variation: For hot and spicy artichoke squares, add 1 (4-ounce) can green
chilies, drained and chopped, and 1 (4-ounce) can jalapeno peppers, drained and chopped.  Follow the same directions as written for artichoke squares.

YIELDS:  40 appetizers
 
Copyright 1983 The Junior League of Little Rock, Inc.  All rights reserved.  To purchase copies of Traditions... A Taste of the Good Life, visit the the Junior League of Little Rock website (http://www.jllr.org/?nd=jllr_cookbooks) or call the office at (501) 666-0658.

 
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5. Asparagus Parmesan
 
"Quick and easy asparagus that is sautéed, and topped off with Parmesan
cheese."
5 serv 
 
PREP TIME  5 Min 
COOK TIME  10 Min 
READY IN  15 Min

1 T butter
1/4 C olive oil
1 lb fresh asparagus spears, trimmed
3/4 C grated Parmesan cheese
salt and pepper to taste
Melt butter with olive oil in a lg skillet over med heat. Add asparagus
spears, and cook, stirring occasionally for about 10 min, or to desired
firmness. Drain off excess oil, and sprinkle with Parmesan cheese, salt
and pepper.
Note: The butter can be substituted with extra olive oil. I use butter for the flavor.

 

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