This issue "R"  
10-13-2011 

A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

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Index
1. Raspberry Torte
2. River Country Pasta
3. Roasted Asparagus and Portobello Mushrooms
4. Rosemary Potato Tart
5. Ruby's Turkey Casserole Recipe
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1. Raspberry Torte

A berry treat

From, "Great Lake Effects, Buffalo Beyond Winter and Wings," published in cooperation with your Daily Inbox Newsletter.
 
INGREDIENTS:

1-1/4 cups sifted flour
1/4 cup sugar
1/4 teaspoon salt
1 cup butter or margarine, softened
1 cup sugar
3 Tablespoons cornstarch
20 ounces frozen raspberries
45 large marshmallows
1 cup milk
1 cup whipping cream, whipped

TO PREPARE:

Combine the flour, 1/4 cup sugar and salt in a bowl and mix well. Cut in the butter until crumbly. Pat over the bottom of a 9x13-inch baking pan. Bake at 350 degrees for 15 to 18 minutes or until light brown. Remove to a wire rack to cool. Combine 1 cup sugar and cornstarch in a saucepan and mix well. Add the raspberries. Bring to a boil, stirring constantly. Boil until thickened, stirring constantly. Cool slightly. Spoon over the baked layer. Chill in the refrigerator. Combine the marshmallows and milk in a saucepan. Cook over low heat until blended, stirring constantly. Remove from heat. Fold in the whipped cream. Spread over the prepared layers. Chill until serving time.

NOTE: Cutting in refers to the process of mixing shortening, butter, or margarine with dry ingredients using a pastry blender, knife, or fork to produce a crumbly mixture.

SERVINGS: 12 - 15 Copyright 1997 The Junior League of Buffalo, Inc. All rights reserved. Visit The Junior League of Buffalo website (http://www.jlbuffalo.org) to purchase copies of Great Lake Effects: Buffalo Beyond Winter and Wings, e-mail jlb@buffnet.net or call (716) 884-8865.
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2. Pasta, Seafood and Eggs:
River Country Pasta

from Above & Beyond Parsley... Food for the Senses

INGREDIENTS:

12 ounces fettuccine, cooked al dente and drained
2-1/2 pounds fresh wild mushrooms or 1-1/2 ounces dried
1/2 cup shredded or slivered ham
1/4 cup butter
1 bunch scallions, sliced thin (including tops and stems)
1/2 cup chopped pecans
1 tablespoon snipped fresh parsley
3-1/2 cups heavy cream
1/4 cup dry sherry

TO PREPARE:

If using dried mushrooms, soak in enough hot water to cover for 30 minutes, then rinse and squeeze dry.  Slice mushrooms, discarding tough stems.  Lightly saute ham and mushrooms in butter for 5 minutes or until mushrooms are tender.

Combine scallions with pecans and parsley.

In a large skillet, simmer cream and sherry until reduced by half, about 15 minutes.  Stir in ham and mushrooms.  Add pecans, parsley and scallions.  Toss with pasta.  Serve immediately.

SERVES:  8

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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3. Soups and Vegetables:
Roasted Asparagus and Portobello Mushrooms

from Colorado Colore:
A Palate of Tastes

INGREDIENTS:

2 leeks, thickly sliced lengthwise
1/4 cup walnut oil
2 or 3 large portobello mushrooms, stems removed and thickly sliced
2 bunches fresh asparagus spears, trimmed
3 to 4 teaspoons balsamic vinegar
1 teaspoon coarsely ground salt
1 teaspoon freshly ground pepper
1/2 teaspoon herbes de Provence

TO PREPARE:

Toss the leeks with 1/3 of the walnut oil in a large roasting pan.  Spread the leeks in the pan.  Roast at 450 degrees for 5 to 10 minutes, stirring occasionally.  Toss the mushrooms with 1/2 of the remaining walnut oil and add to the roasting pan.  Roast for 5 to 10 minutes, stirring occasionally.

Toss the asparagus with the remaining walnut oil and add to the roasting pan.  Drizzle the balsamic vinegar over the vegetables and sprinkle with the salt and pepper.  Roast for 10 to 15 minutes longer or until the vegetables are tender-crisp, stirring occasionally.  Sprinkle with the herbes de Provence and toss.  Serve hot or at room temperature.

SERVES:  8

Copyright 2002 by The Junior League of Denver, Inc.  All rights reserved.  Visit The Junior League of Denver, Inc. website (http://www.jldcookbooks.com/) to purchase copies of Colorado Colore: A Palate of Tastes and other cookbooks published by the Junior League of Denver or call (800) 552-9244.

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4. Soups and Vegetables:
Rosemary Potato Tart

from Above & Beyond Parsley...
Food for the Senses

INGREDIENTS:

2 to 2-1/2 pounds baking potatoes, peeled if desired
1 tablespoon olive oil
1-1/2 teaspoons fresh rosemary, minced
1-1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
6 tablespoons butter, melted
1 teaspoon minced garlic

TO PREPARE:

Slice potatoes very thin and place in a large bowl of ice water.  Set aside.

Coat the inside of a cast-iron skillet or springform pan with olive oil.  Arrange 1/4 of the potato slices, overlapping, to fill bottom of pan.  Sprinkle with 1/2 teaspoon rosemary, 1/2 teaspoon salt, 1/8 teaspoon pepper and 2 tablespoons butter.  Repeat layers with remaining ingredients, topping the last layer with minced garlic.

Bake in a 450-degree oven for 45 minutes.  Loosen sides of tart with a knife and invert onto a platter.  Cut into wedges for serving.

SERVES:  4 - 6

Copyright 1992 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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5. Ruby's Turkey Casserole Recipe

No need to race through the drive-thru
From, "Atlanta Cooknotes ," published in cooperation with your Daily InBox newsletter.

INGREDIENTS:

2 cups cooked turkey breast, cut into bite-sized pieces
2 cups sliced celery
1 cup mayonnaise
3 tablespoons grated onion
1 to 1-1/2 tablespoons lemon juice
1/4 cup slivered almonds
1 cup grated cheese
1/2 cup chow mein noodles

TO PREPARE:

Preheat oven to 350 degrees.  In a 2-quart casserole, combine turkey, celery, mayonnaise, onion, and lemon juice.  Top with almonds, cheese, and noodles.  Bake 30 minutes.

SERVES: 4 - 6

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