This issue "S"  
10-17-2011 

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. Shrimp Casserole
2. Sioux Falls Lima Beans
3. Smashed Sweet Potatoes with Ašai Mixed Berry
4. Spooky Halloween Tree
5. Spooky Witch Cupcakes
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1.                Pasta, Seafood and Eggs:
                   Shrimp Casserole
   
              from To Market, To Market...
            A Collection of Kentucky Recipes
           ___________________________________

INGREDIENTS:

2 pounds fresh shrimp, cooked
1 can (3-1/2 ounces) mushrooms
1/2 green pepper, chopped
1/2 cup chopped onion
1/2 cup chopped pimiento
1 cup chopped celery
1 cup mayonnaise
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup cream
1 tablespoon Worcestershire sauce
1/2 cup raw rice, cooked
Bread crumbs

TO PREPARE:

1.  Preheat oven to 375 degrees.
2.  Mix all ingredients except bread crumbs in a 2-quart
buttered casserole.
3.  Sprinkle with bread crumbs and bake for 30 minutes.

Temperature:  375 degrees
Time:  30 minutes

YIELD: 6 servings
            ___________________________________

Copyright 1984 The Junior League of Owensboro, Kentucky, Inc.  All rights reserved.

To purchase copies of To Market, To Market, call the Junior League of Owensboro, Kentucky at (270) 683-1430 or order by mail at P.O. Box 723, Owensboro, KY 42302-0723.  The cost is $18.00 plus $2.00 shipping/handling (Kentucky residents should add 6% sales tax).
 
The Junior League of Owensboro, Inc. is an organization of women committed to promoting voluntarism and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  The Junior League of Owensboro reaches out to women of all races, religions, and national origins who demonstrate an interest in and a commitment to voluntarism.
 
Money raised by the sale of To Market, To Market furthers our purpose, to improve the lives of children and families, and projects of the Junior League of Owensboro, Kentucky, Inc.
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2.                     Soups and Vegetables:
                   Sioux Falls Lima Beans
 
                   from Atlanta Cooknotes      
             ___________________________________
 
INGREDIENTS:
 
4 medium-sized yellow onions, coarsely chopped
5 celery stalks, sliced into 1/4-inch pieces
1 cup butter
1/4 pound fresh mushrooms, sliced, or
  1 (4-ounce) can sliced mushrooms, drained
2 (10-ounce) packages frozen baby lima beans,
  cooked and drained
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon nutmeg
1 cup heavy cream
1/4 cup dry sherry
 
TO PREPARE:
 
Preheat oven to 350 degrees.  Saute onions and celery in butter about 5 minutes.  Add mushrooms and saute 5 minutes longer.  Remove from heat.  Add lima beans, salt, pepper, and nutmeg, mixing well.  Stir in cream and sherry.  Transfer mixture to an ungreased 2-quart casserole.  Can be prepared to this point, covered, and refrigerated.  When ready to serve, bake uncovered 30 to 45 minutes.
 
SERVINGS:  10
           ___________________________________
 
Copyright 1982 The Junior League of Atlanta, Inc.  All rights reserved.
 
Visit The Junior League of Atlanta web site (http://www.jlatlanta.org/cookbook.htm) to purchase copies of Atlanta Cooknotes and other fine cookbooks, or call (404) 233-4767.
 
The Junior League of Atlanta, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of Atlanta Cooknotes, are returned to the community.
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3. Smashed Sweet Potatoes with Ašai Mixed Berry

Prep
: 10 minutes
Cook: 15 minutes
Serves: 12


Ingredients:

4 sweet potatoes (about 2 1/2 pounds), cut into 1 1/2-inch pieces
4 cups V8 V-Fusion« Acai Mixed Berry Juice
1 tbsp. packed light brown sugar
1/4 cup nonfat sour cream


Directions:

Heat the potatoes and juice in a 4-quart saucepan over medium-heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the potatoes are tender. Drain, reserving the liquid.

Mash the potatoes with 1/4 cup of the liquid, brown sugar and sour cream. Add the remaining liquid, if needed, until the potatoes are the desired consistency.


NUTRITION INFO*

Nutritional Values per Serving using V8 Fusion Acai Berry: Calories 80, Total Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 54mg, Total Carbohydrate 19g, Dietary Fiber 1g, Protein 1g, Vitamin A 128%DV, Vitamin C 18%DV, Calcium 3%DV, Iron 2%DV

* % Daily Values (DV) are based on a 2,000 calorie diet.

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4. Spooky Halloween Tree
 
Are you hungry? Munch on the leaves from this easy-to-make Halloween tree!
 
    
1 package white or yellow cake mix
1/3 cup shortening
1/3 cup butter or margarine, softened
1/2 teaspoon vanilla
1 egg
 Liquid or paste orange food color 
 

 1.  Heat oven to 375║F. Stir together about half of the cake mix (dry), the shortening, butter, vanilla, egg and food color in large bowl thoroughly, using spoon. Stir in remaining cake mix. 
    
 2.  Divide dough in half. Roll each 1/4 inch thick on lightly floured cloth-covered board, using cloth-covered rolling pin.
    
 3.  Cut into desired shapes with 2 1/2-inch cookie cutters; cutting out eyes, nose, etc., if desired, using sharp knife. Bake on ungreased cookie sheet 6 to 8 minutes or just until set (centers will be soft). Cool 1 minute before removing from cookie sheet. Immediately make hole in tops of some cookies, using end of plastic straw; trim any cut edges with sharp knife to straighten. Cool completely on wire rack. 
    
 4.  Tie ribbon or yarn through holes to hang. Hang ornaments on tree branches anchored in a pot or on Halloween tree (available at craft stores). Decorate remaining cookies as desired.
 
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5. Spooky Witch Cupcakes
 
Reynolds Halloween Baking Cups
1 package (18 1/2 oz.) chocolate cake mix
1 container (16 oz.) vanilla frosting
Green food color
Black string licorice
Green gum drops
12 chocolate sandwich cookies
Reynolds Cut-Rite Wax Paper
24 chocolate-flavored sugar ice cream cones
1 cup semi-sweet chocolate morsels, melted
 
PREHEAT oven to 350 deg. F. Place 24 Reynolds Halloween Baking Cups in muffin pans; set aside. Prepare cake mix following package directions for 24 cupcakes. Spoon batter into baking cups. Bake as directed. Cool.
 
TINT frosting with green food color. Frost cupcakes.
 
DECORATE with pieces of black string licorice for witch's beady eyes and downturned mouth. With scissors, trim green gum drops for crooked nose. For hat brims, separate cookie halves and remove cream filling; set cookie halves aside on a sheet of Reynolds Cut-Rite Wax Paper. For pointed hats, trim ice cream cones to fit on cookie halves. Drizzle cookie halves with melted chocolate morsels, attach cones; let stand until firm. Place hat on cupcake. Drizzle remaining melted chocolate morsels onto cupcakes for witch's hair and eyebrows; let stand until firm.

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