This issue "E"  
08-22-2011 

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. Easy Creamy Baked Asparagus
2. Easy
Fettuccini Recipe
3. Easy Mushroom Pork Chops
4. Egg Mold with Caviar
5. Eggplant Parmesan Casserole
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1. Easy Creamy Baked Asparagus

Prep Time: 10 min 
Total Time: 25 min 
Makes: 4 serv

1 lb. asparagus spears, trimmed 
1/4 C KRAFT Peppercorn Ranch Dressing 
2 T KRAFT Shredded Parmesan Cheese 
1/2 C coarsely crushed RITZ Cheese Crackers (about 12 crackers) 

PREHEAT oven to 350°F. Cook asparagus in lg skillet of simmering water
2-3 min or until bright green but still crisp; drain. 
TOSS asparagus with dressing in 1 1/2-2 qt baking dish. Sprinkle with
cheese and cracker crumbs. 
BAKE 10-15 min or cheese is lightly browned and mixture is heated
through. 
Make-Ahead
Prepare as directed except for baking; cover. Refrigerate overnight.
Remove from refrigerator 20 min before baking. Bake, uncovered, at 350°F
15 min or until heated through.
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2. Easy
Fettuccini Recipe

Impress critics of any kind 


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

INGREDIENTS:

1/4 cup butter or margarine (room temperature)
2 Tablespoons dried parsley
1 teaspoon dried basil
8 ounces cream cheese
Freshly ground pepper
2/3 cup boiling water
1/4 cup butter or margarine
1 clove garlic, minced
8 ounces
fettuccini (cooked al dente and drained)
3/4 cup grated Romano cheese

TO PREPARE:

1.  Combine 1/4 cup butter, parsley, and basil in a medium
    bowl.
2.  Blend in cream cheese; season with pepper.
3.  Mix in water; blend thoroughly.
4.  Set bowl in large pan of hot water to keep warm.
5.  Melt remaining butter in large skillet over low heat.
6.  Add garlic and cook 1 to 2 minutes being careful not to
    burn.
7.  Add pasta and toss gently.  Sprinkle with one-half cup
    cheese and toss again.
8.  Transfer to serving platter and spoon sauce over top.
    Sprinkle with remaining cheese and serve immediately.

SERVINGS:  4
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3. Easy Mushroom Pork Chops

You're only a few steps away from a delicious dinner

From, "California Sizzles...Easy and Distinctive Recipes for a Vibrant Lifestyle," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

2 Tablespoons butter
4 1-inch large pork chops, boned
2 cups sliced button mushrooms
Juice of 1/2 lemon
1 Tablespoon flour
Salt and pepper to taste
1/2 teaspoon dried thyme
4 Tablespoons heavy cream
Parsley, chopped to garnish

TO PREPARE:

1.  Preheat oven to 350 degrees.
2.  In a frying pan, melt butter and brown the chops on both sides.
3.  Transfer each one to a piece of aluminum foil large enough to enclose the chops loosely.
4.  Add mushrooms to the pan and
sauté quickly.  Pour in lemon juice.  After 1 minute, stir in flour and cook for 1-2 minutes.
5.  Season the chops with salt, pepper and thyme.  Spoon the mushroom mixture and then the cream onto the chops.
6.  Wrap chops securely in foil.  Place the chops on a baking sheet or in a roasting pan and bake for 1 hour.

SERVES:  4

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4. Egg Mold with Caviar

The ordinary egg just got a makeover


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

INGREDIENTS for Egg Mold:

2 (1/4-ounce) envelopes unflavored gelatin
1/4 cup cold sweet pickle juice
3/4 cup hot water
1 teaspoon salt
1/2 teaspoon cayenne pepper
3 Tablespoons fresh lemon juice
1 teaspoon bottled onion juice
12 hard-cooked eggs, grated
2/3 cup mayonnaise
1/3 cup Durkee Famous Sandwich and Salad Sauce

INGREDIENTS for Icing:

1 pint sour cream
1 (2-ounce) jar black caviar

TO PREPARE:

Soften gelatin in pickle juice, and dissolve in hot water.  Add salt, cayenne pepper, lemon juice, and onion juice.  Chill mixture in refrigerator until the consistency of cream.  Mix eggs, mayonnaise, and Durkee Sauce.  Combine with gelatin mixture and pour into a greased four-cup mold. 

Chill several hours until firm.  When ready to serve, unmold onto a platter.  Ice mold with sour cream.  Sprinkle caviar on top.  Serve with crackers.

YIELDS:  1 (4-ounce) mold
Copyright 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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5. Eggplant Parmesan Casserole

An ideal recipe for those late nights at work

From, "River Road Recipes II ...A Second Helping," published in cooperation with your Daily InBox newsletter.


INGREDIENTS:

1 large eggplant
3 eggs, slightly beaten
2 cups Italian seasoned bread crumbs
1/2 cup vegetable or olive oil
8 ounces Parmesan or sharp cheddar cheese, grated
1 (8-ounce) can tomato sauce


TO PREPARE:

Peel eggplant and slice thinly, dip in egg, then in bread crumbs.  In a large skillet, fry eggplant until tender and brown.  Drain on paper towels.  Place alternate layers of eggplant, grated cheese and tomato sauce in 2-quart casserole.  Bake at 350 degrees until bubbling hot, about 30 minutes.

SERVES: 10

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