This issue "M"  
09-22-2011 

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Hi Everyone!
I hope you enjoy the recipes!

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Index

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Index
1. Mama's Spinach Recipe
2. Mexican Style Meatballs
3. Microwave Bread and Butter Pickles
4. Mint Chocolate Cupcakes
5. Mushrooms Parmesan Recipe
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1. Mama's Spinach Recipe

Green and lean, this is one healthy pick

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

INGREDIENTS:

6 (10-ounce) packages frozen chopped spinach
1/2 cup margarine or butter
1/2 cup flour
4 chopped green onions
3 cups milk
2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon dry mustard
1/2 pound American cheese, coarsely grated
Tabasco sauce
Bread crumbs

TO PREPARE:

Cook spinach and drain.  Melt butter and saute green onions.  Add flour.  Slowly add milk, then salt, pepper and mustard to make cream sauce.  Cook until sauce thickens.  Add cheese, then spinach and a few drops of Tabasco sauce to taste.  Pour into buttered 3-quart casserole.  Sprinkle with bread crumbs and dot with butter.  Bake at 350 degrees for 30 minutes.

SERVES: 16 - 18Copyright 1994 The Junior League of Baton Rouge, Inc.  All rights reserved.  Visit The Junior League of Baton Rouge website (http://www.juniorleaguebr.com) to purchase copies of River Road Recipes II and other fine cookbooks, or call (225) 924-0298.

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2. Mexican Style Meatballs

"Yummy miniature meatballs in a chipotle tomato sauce. I have been
serving these for years at various events and never take leftovers home.
They are easy to prepare and freeze well for pre-planning."

40 meatballs  PREP:  25 Min  COOK TIME  45 Min  READY IN  1 Hr 10 Min

1 1/2 lb ground beef
1 1/2 lb ground pork
2 eggs
1 1/2 C plain dried bread crumbs
1 t salt
1 t ground black pepper
2 cloves garlic, minced
1/2 C water
2-28 oz cans diced tomatoes with juice
3 chipotle peppers in adobo sauce
4 t vegetable oil 
2 sm onions, minced
4 cloves garlic, minced
2 t ground cumin
2 C chicken broth
1 t salt
1/2 C chopped fresh cilantro, for garnish (optional)

In a lg bowl, mix together the ground beef and pork, eggs, bread crumbs,
1 t salt, pepper, 2 cloves of minced garlic, and water using your hands.
Form into 1 in meatballs, and set aside on a pc of waxed paper. Pour the
diced tomatoes into the container of a blender along with the chipotle
peppers. Blend until smooth, and set aside.
Heat the oil in a lg Dutch oven over med heat. Add the onion; cook and
stir until tender. Stir in the remaining garlic and cumin, and cook for
a few min to release the aromas. Pour in the tomato mixture and chicken
broth. Season with the remaining t salt, and mix well. Bring to a boil,
then simmer over lo heat while you brown the meatballs.
Heat a lg skillet over med-hi heat. Spray with cooking spray. Add
meatballs, but do not crowd them. Fry them in 2 batches if necessary.
Cook, stirring occasionally until browned on the outside. Remove from
the skillet, and place into the pot of simmering sauce. Let the
meatballs simmer in the sauce for about 30 min. Longer will not hurt
them. For special occasions, serve the meatballs in a chafing dish with
the sauce, and garnish with cilantro.
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3. Microwave Bread and Butter Pickles
"Want tasty pickles fast? Try this easy microwave method!"
3 C  PREP TIME  20 Min  COOK TIME  10 Min  READY IN  30 Min

1 lg cucumber, sliced
1 t salt
1 onion, thinly sliced
1/2 t mustard seeds
1 C white sugar
1/2 C distilled white vinegar
1/4 t celery seed
1/4 t ground turmeric

In a med microwave safe bowl, mix cucumber, salt, onion, mustard seeds,
white sugar, distilled white vinegar, celery seed and turmeric.
Microwave on hi 7-8 min, stirring twice, until cucumbers are tender and
onion is translucent. Transfer to sterile containers. Seal and chill in
the refrigerator until serving.

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4.  Mint Chocolate Cupcakes

from Stop and Smell the Rosemary,Recipes and Traditions to Remember

INGREDIENTS FOR CUPCAKES:

2 cups cake flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened cocoa
2/3 cup (1 stick and 2-2/3 tablespoons) unsalted butter, at room temperature
1-1/2 cups superfine sugar
3 large eggs
2 teaspoons peppermint extract
1 cup milk

INGREDIENTS FOR FROSTING:

3 ounces semi-sweet chocolate
4 tablespoons unsalted butter
1 teaspoon peppermint extract
 
TO PREPARE:

     Preheat oven to 350 degrees.  Line muffin cups with paper liners.  Sift flour, baking soda, salt, and cocoa.  Set aside.  Cream butter and sugar until light, about 5 minutes.  Add eggs, one at a time, beating well after each addition.  Beat in peppermint extract.  Slowly blend in flour mixture, alternating with milk, until blended.  Spoon batter into paper liners, filling each cup three-fourths full.
     Bake 12 to 15 minutes, or until cake tester inserted in center comes out clean.  Do not overbake.  Cool cupcakes in pan on a wire rack 5 minutes.  Remove cupcakes to wire rack to cool completely.
     Melt chocolate and butter in a medium saucepan over low heat.  Stir until smooth.  Remove saucepan from heat and stir in peppermint extract.  Cool frosting until spreadable.  Frost cupcakes.

YIELDS:  20 cupcakes

Copyright 1992 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 Stop and Smell the Rosemary, Recipes and Traditions to Remember and other fine cookbooks, or call (713) 627-COOK.
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5. Mushrooms Parmesan Recipe

Dinner this evening will be just what you're looking for

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

INGREDIENTS:

1 pound mushrooms
3 Tablespoons chopped parsley
1/4 teaspoon chopped garlic
1/4 cup bread crumbs
2 Tablespoons grated Parmesan cheese
Salt and pepper to taste
1/4 cup olive oil
2 Tablespoons dry white wine

TO PREPARE:

Wash and dry mushrooms.  Place in baking dish.  Sprinkle with parsley, garlic, half of bread crumbs and grated cheese.  Add salt and pepper to taste.  Pour oil and wine over this.  Turn once and sprinkle with rest of bread crumbs.  Bake at 350 degrees for about 20 minutes or until tender.  Serve hot.

SERVES: 6Copyright 1994 The Junior League of Baton Rouge, Inc.  All rights reserved.  Visit The Junior League of Baton Rouge website (http://www.juniorleaguebr.com) to purchase copies of River Road Recipes II and other fine cookbooks, or call (225) 924-0298.

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