This issue "B"  
08-11-2011 

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. Baked Spaghetti Corn
2. Bass Soup
3. Beef & Roasted Vegetable Pizza
4. Biscotti
5. Blueberry Cake with Lemon Glaze
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1. Baked Spaghetti Corn

"Hi, my name is Molly. I am 13 years old and I love this recipe my mom
makes every once in awhile. This makes a good family meal side dish. It
is also very easy to make ! So, please have fun with this recipe."

6 serv 
PREP TIME  10 Min 
COOK TIME  25 Min 
READY IN  35 Min

1/2-6 oz pkg uncooked spaghetti, broken
15.25 oz can whole kernel corn
1 C shredded Cheddar cheese
15 oz can cream-style corn 
1/2 C margarine, melted
Preheat oven to 350* F. In a 1 1/2 qt casserole combine 1 C broken
spaghetti, whole kernel corn, cheese, cream-style corn and margarine.
Bake in preheated oven for 20-25 min, or until spaghetti is cooked.
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2.                       Soups and Vegetables:
                            Bass Soup

                   from River Road Recipes II...
                        A Second Helping
           ___________________________________

INGREDIENTS:

1 medium onion, sliced thinly
1 bunch chopped green onions
2 stalks celery with tops, chopped
1/2 cup butter
2 to 3 Tablespoons oil
  Flour - enough to make a paste
4 cups fish stock (boil fish bones an hour to get stock)
4 pounds bass, filed and skinned
  Salt, pepper and garlic salt to taste

TO PREPARE:

     Saute onions and celery in butter until soft.  In
another pot, make a light roux with oil and flour.  Keep
stirring until the flour is golden brown.  To the roux add
fish stock.  Stir until thoroughly blended, and let simmer. 
Add vegetable mixture.  Let simmer about 30 minutes,
covered.  Cut bass into bite size pieces.  Season with
salt, pepper and garlic salt generously.  Add fish to
mixture and cook 5 to 10 minutes until bass is done.  This
is better the day after, warmed over briefly.  Serve like
this or add small amount of white wine just before serving. 
For a main meal, add rice as a sort of gumbo.
         ___________________________________

Copyright 1994 The Junior League of Baton Rouge, Inc.  All
rights reserved.

Visit The Junior League of Baton Rouge web site
(http://www.juniorleaguebr.com) to purchase copies of River
Road Recipes II and other fine cookbooks, or call (225)
924-0298.

The Junior League of Baton Rouge, 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 River Road Recipes II, are returned to the
community.
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3. Beef & Roasted Vegetable Pizza

Prep Time: 10 min 
Cook Time: 35 minutes

1/2 lb Lean Ground Beef
2 t Italian seasoning, divided
2 sm yellow squash, thinly sliced
1 sm red bell pepper, cut into 2 in pcs
1/2 sm onion, chopped
2 cloves garlic, minced
2 T balsamic vinegar
1 t olive oil
3/4 C pizza sauce
12 in refrigerated pizza crust
1/2 C shredded mozzarella cheese, divided
Cook ground beef and 1 t talian seasoning over med-hi heat 5-7 min or
until beef is browned. Toss beef together with squash, remaining Italian
seasoning, red pepper and next 4 ingredients in a lg mixing bowl; spoon
into a 13 x 9 in baking dish. Bake at 500F for 20 min, stirring once.
Spread pizza sauce over crust. Sprinkle 1/4 C cheese over crust. Top
with roasted vegetable mixture, and sprinkle evenly with remaining
shredded cheese.
Bake at 450F for 10 min or until pizza crust is lightly browned and
cheese is melted. Serve immediately.
Makes 6 serv.

Cooking Tip: Cant find your pizza cutter? Kitchen shears are a great
way to cut through pizza without scratching your pizza pan. Using a dark,
seasoned pizza pan instead of a shiny 1 will result in a superior crust.
Cooking Tip: Top this dish with freshly grated parmesan cheese or
sprinkle with oregano before serving.

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4. Biscotti

The secret to this popular Italian cookie is the double
baking process.

Makes 3 dozen

3 cups Flour
1 1/2 teaspoon Baking powder
1 1/2 teaspoon Orange zest
3 ounce Butter
3/4 cup Sugar
3 Eggs
3/4 cup Walnuts, chopped
1/2 teaspoon Anise extract

Pre-heat oven to 350. Lightly spray oil onto a large cookie
sheet. Combine the flour, baking powder, and zest. Set
aside. Cream the butter and sugar in a mixer. With the
mixer running, add 1 egg at a time. Add the flour mixture
and blend well. Add the anise extract and walnuts and blend
well. Place the dough on a floured board and form 2 12"
logs. Place on the cookie sheet and bake for 15 minutes.
Allow to cool 15 minutes. Reduce the oven to 300. Cut the
logs into 1/2 slices, cutting diagonally. Place on cookie
sheet and bake for 15 minutes, turning once. Cool. Store in
an airtight container.

- Nick Sundberg 
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5.    Blueberry Cake with Lemon Glaze
  
   1 cup butter, softened
   2 cups sugar
   4 eggs, beaten
   1 tsp. vanilla
   3 cups flour
   Pinch of salt
   1 tsp. baking powder
   2 pints fresh blueberries
  
   Cream together butter and sugar. Add beaten eggs and vanilla. Combine flour, salt and baking powder and fold in blueberries. Combine the two mixtures and pour into a greased and floured tube pan. Bake at 350 degrees for 1 hour or until cake is completely cooked in the center. Allow cake to cool before removing from pan and placing on a cake plate.
  
   Glaze
  
   1 cup powdered sugar
   1-2 Tbsp. lemon juice
  
   Combine ingredients and mix well. Drizzle over cooled cake.
  
   The Skinny: Use your favorite sugar and egg substitutes.
 
Source: Arca Max

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