This issue "H"  
09-01-2011 

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. Ham and Lentil Soup
2. Herb Biscuits Recipe
3. Homemade Refrigerator Pickles
4. Hot Broccoli Dip Recipe
5. Huevos Rancheros
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1. Ham and Lentil Soup

A warm cup melts the chill away


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


INGREDIENTS:

6 slices bacon, chopped
1 medium onion, sliced
2 or 3 fresh or canned tomatoes, chopped
1/4 cup chopped parsley
6 cups chicken broth
1/2 cup tomato paste
1/2 teaspoon thyme
1 cup lentils
2-1/2 cups diced, smoked ham
1 can (8 ounces) sliced mushrooms and juice
Salt and pepper to taste

TO PREPARE:

1. Fry bacon until crisp.
2. Add onion and saute until tender.
3. Add remaining ingredients.  Stir well.
4. Simmer, covered, until lentils are tender.  Do not overcook or lentils will become mushy.

HINT:  Recipe easily doubled.  Freezes well.

SERVINGS: 5

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2. Herb Biscuits Recipe

Create a fresh mouth-watering batch


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

INGREDIENTS:

1 ten-biscuit can flaky buttermilk biscuits
1/4 cup butter, melted
1 teaspoon celery seeds
2 teaspoons dried parsley
1 teaspoon dill weed
1/4 cup dried onion flakes
2 Tablespoons Parmesan cheese

TO PREPARE:

Preheat oven to 400 degrees.  Cut biscuits in halves or quarters.  Place in a greased ten-inch pie plate or a nine by nine-inch dish.  Combine remaining ingredients and mix well.  Drizzle over biscuits.  Bake ten to twelve minutes.

SERVINGS:  6
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3. Homemade Refrigerator Pickles

"Just pickles!!! These are easy to make, and are a great way to use
vegetables from the garden."
8 C  PREP TIME  20 Min  COOK TIME  10 Min  READY IN  30 Min
1 C distilled white vinegar
1 T salt
2 C sugar
6 C sliced cucumbers
1 C sliced onions
1 C sliced green bell peppers
In a med saucepan over med heat, bring vinegar, salt and sugar to a boil.
Boil until the sugar has dissolved, about 10 min. Place the cucumbers,
onions and green bell peppers in a lg bowl. Pour the vinegar mixture
over the vegetables. Transfer to sterile containers and store in the
refrigerator.

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4.  Hot Broccoli Dip Recipe

Be sure to make enough for everyone


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

INGREDIENTS:

1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped mushrooms
3 tablespoons butter
1 package frozen chopped broccoli, cooked and drained
1 can condensed mushroom soup
1 package (6 ounces) garlic cheese, diced
Generous squeeze of lemon juice

TO PREPARE:

Saute onion, celery and mushrooms in butter until tender.  Add to broccoli.  Mix in mushroom soup and the cheese; cook over low heat until cheese is melted and well blended.  A squeeze of lemon juice helps to retain the nice green color.  Serve in chafing dish with tostados, Fritos or toast rounds.  This can be prepared ahead of time, but do not heat until the last minute.  May also be frozen.

YIELD: 1 Quart Copyright 1968 The Junior League of Houston, Inc.  All rights reserved.  Visit The Junior League of Houston web site (http://www.juniorleaguehouston.org/?nd=dept_cookbooks) to purchase copies of the Houston Junior League Cookbook and other fine cookbooks, or call (713) 627-COOK.
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5. Huevos Rancheros

Prep: 20 minutes
Total: 20 minutes



This popular dish is usually prepared with sunny-side up fried eggs; we made it with scrambled eggs to save time.

Ingredients

Serves 4.


4 (8-inch) flour tortillas
3 tablespoons canola oil
10 large eggs
1/2 teaspoon coarse salt
1/4 teaspoon ground pepperSauce Rancheros
1 cup shredded Monterey Jack cheese
Diced avocado, sour cream, and chopped fresh cilantro, for garnish

Directions

Preheat oven to 400 degrees. Brush tortillas on both sides with 2 tablespoons canola oil; lay on a baking sheet. Bake until crisp and brown around edges, 7 to 10 minutes.
In bowl, beat eggs with salt and pepper. Heat remaining tablespoon oil in large skillet over medium-low heat. Cook eggs, stirring, until set but still moist, 6 to 8 minutes.
Place tortillas on plates; top with eggs, sauce rancheros, and Monterey Jack. Garnish with avocado, sour cream, and cilantro.

Copyright 2009 Martha Stewart Living Omnimedia, Inc. All rights reserved.



 

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