This issue "L"  
09-19-2011 

A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

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Index
1. La Jolla Salmon with Capers and Green Onions
2. Lamb Stew with Mushroom Dumplings
3. Lasagna Diabetic
4. Lemon-Roasted Cornish Game Hens Recipe
5. Lower-Fat Cheesecake
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1. La Jolla Salmon with Capers and Green Onions

Combine this spread with your favorite crackers


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

INGREDIENTS:

6 ounces fresh salmon, poached (may substitute 1 (6-1/2 ounce) can salmon plus 2 Tablespoons liquid)

1 Tablespoon capers

4 green onions, diced, with tops discarded

1 Tablespoon mayonnaise

1 Tablespoon Dijon mustard

1 teaspoon lemon juice

TO PREPARE:

1.  Flake salmon into pieces in a medium mixing bowl.
2.  Gently add remaining ingredients and stir until just blended.

NOTE:  Serve with crackers.

SERVES:  8 - 10

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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2. Lamb Stew with Mushroom Dumplings

Cozy up to a warm bowl


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


INGREDIENTS:

2-1/2 pounds lamb stew meat
Salt, pepper and flour
2 tablespoons cooking oil or bacon drippings
1 tablespoon flour
2-1/2 cups water
4 carrots, cut in quarters
6 or 8 small boiling onions
1 cup finely chopped parsley

For Mushroom Dumplings:
1 cup flour
1/2 cup condensed mushroom soup
1 teaspoon salt
1 tablespoon baking powder
3 tablespoons cold water
Chopped parsley

TO PREPARE:

Cut meat in 1-inch cubes, sprinkle with salt and pepper, and dredge with flour.  Heat cooking oil in heavy pot, add meat and brown well.  Stir in flour and continue browning.  Add water slowly and stir until smooth.  Simmer, covered, for 1 hour.  Add carrots, onions and parsley.  Simmer until tender.  Add more water if necessary.  Add dumplings 15 minutes before serving time.

Mushroom Dumplings:

Combine all ingredients except parsley; mix well.  Drop by spoonfuls into simmering stew.  Sprinkle dumplings with parsley.  Cover pan tightly with glass lid or pyrex dish in order to see when the dumplings are done.  (They require about 15 minutes cooking time.)  Serve at once.

SERVES: 6

Source: DailyInbox
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3. Lasagna Diabetic


Categories: Diabetic

Yield: 4 Servings      

      1 c  Chopped onions
      1 c  Sliced mushrooms
    1/2 c  Diced green peppers
      1 tb Parsley flakes
    1/2 ts Each basil, oregano, chili powder
      5 oz Mozzarella cheese
      1    Garlic clove, minced
      1 c  Chopped carrots
      3 c  Tomatoes
    1/4 ts Dried rosemary
      3 oz Grated Romano cheese
  1 1/3 c Cottage cheese

Saute onions, garlic, mushrooms, carrots, and peppers until soft. Add tomatoes, parsley, basil, oregano, chili powder, rosemary, and pepper. Simmer 15 minutes. Mix together the 3 cheeses. Starting with sauce, layer with 8 cooked lasagna noodles and cheese in an 8 x 12 inch casserole. Bake at 375 degrees for 30 minutes.

Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Nov 08, 98

Source: http://freegroups.net/recipes/

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4.  Lemon-Roasted Cornish Game Hens Recipe

Rest easy, your dinner is planned

From "From Portlandís Palate ... A Collection of Recipes from the City of Roses," published in cooperation with your Daily InBox newsletter.


INGREDIENTS:

3 tablespoons butter, room temperature
1 teaspoon salt
1/4 teaspoon freshly-ground pepper
1 teaspoon finely-grated lemon zest
2 teaspoons fresh mint, chopped (or 1/2 teaspoon dried mint)
4 Cornish game hens
2 tablespoons olive oil
1 small onion, coarsely chopped
1 garlic clove, minced
2 tablespoons lemon peel, julienned
1 cup chicken broth
2 teaspoons cornstarch
1/4 cup freshly-squeezed lemon juice
2 tablespoons parsley, washed and chopped TO PREPARE:

Preheat oven to 375 degrees.

In a small mixing bowl, combine butter, salt, pepper, lemon zest and mint.  Rub mixture over game hens.

Place hens in a large roasting pan.  Bake at 375 degrees for about 50 minutes, until golden brown and juices run clear when skin is pierced with a fork.

In a medium saute pan, heat oil and saute onion for 5 minutes.  Stir in julienned lemon peel and garlic.  Cook and stir for 1 minute.  Stir in chicken broth and bring to a boil.

Mix cornstarch with 1 tablespoon water and stir into hot mixture.  Boil 1 minute until thickened.  Stir in lemon juice and remove from heat.

Place hens on serving platter.  Spoon a little sauce over each hen and sprinkle with chopped parsley.  Pass remainder of sauce separately.

SERVES: 4

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5. Lower-Fat Cheesecake
Lower in fat but not in taste!
Serves 12

Ingredients
1-1/2 lbs. fat-free cream cheese
3/4 cup sugar
1 tsp. vanilla extract
3 eggs
1 9-inch graham cracker pie crust
1 lb. light pie filling (cherry, strawberry or blueberry)

Preparation

Preheat oven to 375 degrees.
Mix first 3 ingredients with an electric mixer on medium speed until well-blended.
Add eggs and mix until blended. Pour cream cheese mixture into pie crust.
Bake for 45 minutes or until center is almost set. Cool.
Refrigerate for 3 hours or overnight.
Top with your choice of pie filling before serving.

Source: Christus Health
http://recipes.christushealth.org

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