This issue "V"  
10-27-2011 

A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!
 
Index
1. Vampire Drink - Pina Ghoulada
2. Vanilla Brownies
3. 
Veal Marsala
4. Vegetable Bread
5. Veggie Pot Roast
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1. Vampire Drink - Pina Ghoulada
A frothy drink is tempting enough, but one served in a red-rimmed glass is particularly enticing to monsters who drink blood. Corn syrup with food coloring tinges the classic pina colada with a devilish sweetness. Dip the rim of each glass into the red mixture, spinning slowly to coat. Turn glasses upright; the red liquid will drip slightly, then set. Pour drinks, and serve. Drinkers' lips may be stained pink -- much like those of a sated vampire.
Martha Stewart Living Special Issues, 2000

Yield Serves 10 to 12

Ingredients


FOR THE "BLOOD"

3 tablespoons corn syrup
1/4 teaspoons red food coloring

FOR THE DRINK

20 ounces pineapple juice
1 can (15 ounces) cream of coconut
1/2 cup heavy cream
1 cup orange juice
10 ounces good-quality rum


Directions

Pour the corn syrup in a shallow bowl. Dip a toothpick into the food coloring, and stir a very small amount into the syrup to combine. Hold a glass by the stem, dip rim into the syrup mixture, and turn glass, coating entire rim. Turn the glass upright, allowing mixture to drip down sides. Dip the remaining glasses. Set aside.
Whisk together drink ingredients. Place 2 1/2 cups ice in a blender, and add 1 cup drink mixture. Blend until smooth; add more pineapple juice if mixture is too thick. Repeat with remaining ice and mixture. Carefully pour into prepared glasses; serve.
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2. Vanilla Brownies

Categories: Desserts, Cakes

Yield: 6 Servings

2 1/4 c Unsifted flour
2 1/2 ts Baking powder
1/2 ts Salt
3/4 c Butter - softened
1 1/4 c Sugar
1 1/4 c Brown sugar (packed)      
1 ts Vanilla
3    Eggs
12 oz Chocolate chips if desired


Preheat oven to 350. In small bowl combine flour, baking powder and salt. Set aside. In large bowl beat butter, sugar, brown sugar and vanilla until creamy.

Add eggs, one at a time. Gradually beat in flour mixture.

Add chips (if desired)

Spread evenly into well greased 15 x 10 x 1 baking pan (approximate size of pan)

Bake 350 35 - 40 min. Cool in pan on rack. When completely cool cut into pieces.

== Courtesy of Dale & Gail Shipp, Columbia Md. === Converted by MMCONV vers. 1.50
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3. Veal Marsala

A tasty meal with veal


From, "Cooking by the Boot Straps, A Taste of Oklahoma Heaven," published in cooperation with your Daily Inbox Newsletter. 

INGREDIENTS:

2 pounds veal or boneless skinless chicken breasts
Flour
1/2 cup (1 stick) butter
3/4 cup marsala
5 to 6 Tablespoons chicken broth
2 green onions, chopped

TO PREPARE:

Slice the veal thinly. Pound the veal between sheets of waxed paper with a meat mallet. Coat the cutlets lightly with flour. Heat the butter in a medium skillet. Fry the cutlets in the butter for 3 to 4 minutes per side or until golden brown. Drain on paper towels, reserving the pan drippings.

Add the wine, broth and green onions to the reserved pan drippings and stir to loosen any browned bits. Cook over medium heat for 5 to 7 minutes or until the mixture is reduced by half, stirring constantly. Return the cutlets to the skillet. Cook just until heated through. Serve immediately with hot pasta or risotto.

SERVES: 6 - 8 Copyright 2002 The Junior Welfare League of Enid. All rights reserved. Visit The Junior Welfare League of Enid, Oklahoma website (http://www.jwlenid.com/purchasecookbooks.html) to purchase copies of Cooking by the Boot Straps or call the office (580)234-2665. The previous cookbook, Stir-Ups, is also available for purchase.

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4. Vegetable Bread

Change the way you do bread

From, "Traditions...A Taste of the Good Life," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

3 (10 ounce) cans biscuits
1 cup butter
3/4 cup chopped onion
3/4 cup chopped green or red bell pepper
3/4 cup chopped celery
3/4 cup grated Cheddar cheese or fresh Parmesan cheese
1/2 pound bacon, fried and crumbled

TO PREPARE:

Preheat oven to 350 degrees.  Cut biscuits into quarters and place in a large bowl.  Saute the onions, bell pepper and celery in the butter for 5 to 10 minutes.  Do not drain.  Mix the grated cheese, bacon, and sauteed vegetables into the quartered biscuits.  Spoon into a bundt cake pan.  Bake for 30 to 35 minutes or until biscuits brown.  Invert onto a plate.  Watch for dripping butter.

SERVINGS:  8 - 10Copyright 1983 The Junior League of Little Rock, Inc.  All rights reserved.  To purchase copies of Traditions... A Taste of the Good Life, visit the the Junior League of Little Rock website (http://www.jllr.org/?nd=jllr_cookbooks) or call the office at (501) 666-0658.
 
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5. Veggie Pot Roast

Prep
: 15 minutes
Cook: 2 hours 45 minutes
Serves: 8


Ingredients:

2 tbsp. vegetable oil
1 beef bottom round roast or chuck pot roast (about 4 pounds)
2 cups V8 100% Vegetable Juice (Regular or Low Sodium)
1/8 tsp. garlic powder or 1 small clove garlic, minced
1/4 tsp. ground black pepper
6 medium potatoes, cut into quarters (about 6 cups)
6 medium carrots, cut into 2-inch pieces (about 3 cups)
2 medium onions, cut into wedges
2 tbsp. all-purpose flour


Directions:

Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef and cook until it's well browned on all sides. Pour off any fat.

Stir 1 3/4 cups vegetable juice, garlic powder and black pepper in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 1 hour 45 minutes.

Add the potatoes, carrots and onions. Cover and cook for 45 minutes or until the beef is fork-tender.

Remove the beef and vegetables to a platter. Stir the flour and remaining vegetable juice in a small bowl until the mixture is smooth. Stir the flour mixture in the saucepot. Increase the heat to medium-high. Cook and stir until the mixture boils and thickens. Serve with the beef and vegetables.

Serving Suggestion: Serve with couscous tossed with toasted pine nuts. For dessert serve with apple crisp.

Nutritional Values per Serving using V8 100% Vegetable Juice: Calories 458, Total Fat 14g, Saturated Fat 4g, Cholesterol 117mg, Sodium 225mg, Total Carbohydrate 39g, Dietary Fiber 6g, Protein 43g, Vitamin A 164%DV, Vitamin C 45%DV, Calcium 6%DV, Iron 33%DV

Nutritional Values per Serving using V8 100% Vegetable Juice Low Sodium: Calories 458, Total Fat 14g, Saturated Fat 4g, Cholesterol 117mg, Sodium 140mg, Total Carbohydrate 39g, Dietary Fiber 6g, Protein 43g, Vitamin A 164%DV, Vitamin C 45%DV, Calcium 5%DV, Iron 33%DV

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


                                           
                                                                           
Weldon Russell. All rights reserved.

   

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