This issue "G"  
08-29-2011 

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. Garden Tomato Soup Recipe
2. German Chocolate Fudge
3. Glazed Carrots
4. Goat Cheese Salad - Diabetic Recipe
5. Grilled Asparagus  - Diabetic Recipe
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1. Garden Tomato Soup Recipe

Savor a familiar taste from home

From "Above & Beyond Parsley... Food for the Senses," published in cooperation with your Daily InBox newsletter.

INGREDIENTS:

1/2 cup (1 stick) butter
1 clove garlic, chopped
1 cup grated celery
1 cup grated carrot
1 medium onion, grated
1 cup grated unpeeled zucchini
1/4 cup flour
1 pound fresh tomatoes, peeled and pureed
2 tablespoons brown sugar
1 tablespoon chopped fresh basil
1 teaspoon marjoram
1 bay leaf
4 cups chicken broth
1 teaspoon paprika
1/2 teaspoon curry powder
Salt and freshly ground pepper, to taste
1/2 cup half-and-half

TO PREPARE:

Sauté garlic, celery, carrot, onion and zucchini in butter.  Stir in flour, tomatoes, brown sugar, basil, marjoram, bay leaf, chicken broth, paprika, curry, salt and pepper and simmer for 30 minutes.  Remove bay leaf, stir in half-and-half and serve.

SERVES: 16
 
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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2. German Chocolate Fudge

Need we say more?


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

INGREDIENTS:

12 ounces semi-sweet chocolate chips
12 ounces sweet German chocolate, broken into pieces
7 ounces marshmallow cream
4 cups sugar
2 Tablespoons butter or margarine
13 ounces evaporated milk
Pinch of salt
1 teaspoon vanilla extract
2 cups chopped pecans

TO PREPARE:

1.  Combine chocolate chips, German chocolate and marshmallow cream in a large bowl; set aside.
2.  Combine sugar, butter, milk and salt in a heavy skillet.  Bring to a rapid boil, then boil 6 minutes, stirring constantly.  Add vanilla.
3.  Pour hot butter mixture over chocolate mixture in a large bowl.  Stir with a wooden spoon until smooth.  Add nuts and mix well.  Spread fudge in a 15-1/2x10-1/2x2-inch jellyroll pan.  When cool, cut into squares.

YIELD: 5 pounds
 
Copyright 1999 by The Junior League of Pasadena, Inc.  All rights reserved.  Visit The Junior League of Pasadena website (http://www.jrleaguepasadena.org/pasadena/index.jsp) to purchase copies of California Sizzles and other fine cookbooks, or call their cookbook hotline at (626) 796-0162.

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3. Glazed Carrots

A different twist on the ordinary vegetable


From, "At Your Service...Southern Recipes, Places and Traditions," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

1 pound baby carrots
3 Tablespoons butter
1 Tablespoon brown sugar
1 Tablespoon orange juice

TO PREPARE:

Place the carrots in a medium saucepan and cover with water.  Bring to a boil.  Cook for 15 minutes or until tender; drain.  Add the butter, brown sugar and orange juice.  Cover and let stand for 5 minutes or until the butter melts.  Toss to coat evenly and serve.

SERVES:  6

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4. Goat Cheese Salad
 
Source: dLife

Mixed salad greens topped with toasted hazelnuts and goat cheese, dressed with tasty olive oil and vinegar.

Rating:     
Prep Time: 8 minutes
Cook Time: 0 minutes
Difficulty: EASY


Ingredients
6oz salad greens , mixed
1pinch chopped parsley
2tbsp chopped hazelnuts , toasted (divided)
2tbsp olive oil
2g red wine vinegar
2oz goat cheese , crumbled
1/8tsp black pepper , to taste
1/8tsp salt , to taste


Directions 1 In large salad bowl, toss greens, parsley, and toasted hazelnuts.
2 In small bowl, whisk oil and vinegar. Season with salt and pepper, to taste.
3 Just before serving, drizzle dressing over salad and toss. Divide equally between 6 serving plates.
4 Sprinkle goat cheese on top of each salad and serve.   

Nutrition Facts

Makes 6 servings
Serving Size: 1 serving
Amount Per Serving

Calories 69.9

Total Carbs 1.8 g

Dietary Fiber 0.9 g

Sugars 0.8 g

Total Fat 6.8 g

Saturated Fat 1.3 g

Unsaturated Fat 5.5 g

Potassium 20.9 mg

Protein 1.3 g

Sodium 24 mg

Dietary Exchanges
1 1/4 Fat

See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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5. Grilled Asparagus
 
Source: dLife

Asparagus grilled and seasoned to perfection.

Rating:     
Prep Time: 5 minutes
Cook Time: 6 minutes
Difficulty: EASY

Ingredients
1lb fresh asparagus
1tsp olive oil
1/2tsp salt
1/4tsp black pepper , freshly ground
1/4tsp hot red pepper flakes ((optional))


Directions
1 Preheat grill to medium.
2 Trim woody stems of asparagus by breaking stalks or slicing stalks.
3 Coat asparagus with oil. Sprinkle with salt, pepper, and red pepper, if desired.
4 Grill asparagus 6 minutes, turning halfway through.
5 Transfer to serving platter.
  


Nutrition Facts

Makes 4servings
Serving Size: 1 serving
Amount Per Serving

Calories 40.8

Total Carbs 6 g

Dietary Fiber 3.1 g

Sugars 2.8 g

Total Fat 1.3 g

Saturated Fat 0.2 g

Unsaturated Fat 1.1 g

Potassium 307 mg

Protein 3.4 g

Sodium 293.8 mg

Dietary Exchanges
1 1/4 Vegetable

See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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