This issue "C"  
11-14-2011 

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. Cheese Omelet with Shrimp
2. Chicken and Spinach Lasagna
3. Chili Fries
4. Chilled Peach Soup
5. Cinnamon Coffee Bars
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1. Cheese Omelet with Shrimp
          

  Ingredients:
   Peeled shrimp
       (amount depends on how many omelets are being made)
   1 tsp. chopped, fresh garlic
   1 TBS. Extra virgin Italian Olive Oil
   1 TBS cream cheese, per omelet
   1/8 tsp. ground white pepper
   1/4 tsp. ground nutmeg
   1/4 tsp. chopped dill
   1/4 tsp. fresh dill, finely chopped
    1 TBS. lemon juice

  Saute peeled shrimp and finely chopped garlic in extra virgin
  Italian Olive Oil. Set aside to cool, then mix with cream cheese.
  Season the mixture carefully with ground white pepper, ground
  nutmeg, finely chopped fresh dill and lemon juice. Prepare thin
  omelets in a wide baking dish, fill with cheese filling, and fold
  omelets into the shape of triangle, twice.

              [Source: TheChef@wwrecipes.com - Copyright
            2000 by World Wide Recipes. All rights reserved]
               (Submitted by Dionysus15@hotmail.com)
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2. Chicken and Spinach Lasagna

Prep Time
: 40 min Cook Time: 55 min Servings: 8


Ingredients

Crisco® Original No-Stick Cooking Spray
1 pound ground chicken or turkey
1 medium onion, chopped
2 cloves garlic, minced
1 1/4 cups cottage cheese
1 (10 oz.) package frozen chopped spinach, well drained and squeezed dry
Salt and pepper, to taste
1/2 cup Crisco® Light Olive Oil
1/2 cup Pillsbury BEST® All Purpose Flour
1 (14.5 oz.) can chicken broth
1 1/2 cups milk, divided
1/2 teaspoon ground nutmeg
1 cup grated Parmesan cheese
Salt and pepper, to taste
1 (8 or 9 oz.) box no-boil lasagna noodles
2 1/2 cups shredded mozzarella cheese

Preparation Directions


1.
HEAT oven to 350ºF. Coat 13 x 9-inch baking pan with no stick cooking spray.

2.
SPRAY a large skillet with no-stick cooking spray. Heat over medium heat. Add chicken, onion and garlic. Sauté about 10 minutes, stirring and crumbling chicken until onion is clear. Remove from heat. Stir in cottage cheese and spinach. Season with salt and pepper. Mix well.

3.
HEAT oil in medium saucepan. Stir in flour. Cook and stir 2 minutes. Slowly pour in chicken broth and 1 cup milk. Bring to a boil, whisking constantly. Whisk until mixture is slightly thickened. Remove from heat. Stir in nutmeg, Parmesan cheese and salt and pepper to taste. Add up to 1/2 cup of the remaining milk as needed to thin.

4.
PLACE 1/2 cup sauce in the bottom of prepared pan. Cover with a layer of lasagna noodles. Pour 1/4 of the remaining sauce over the noodles. Top with 1/4 of the mozzarella and 1/3 of the chicken mixture. Top with another layer of noodles. Pour another 1/4 of the sauce, 1/4 of the cheese and 1/3 of the chicken. Top with another layer of noodles. Pour on another 1/4 of the sauce, 1/4 of the cheese and remaining 1/3 of chicken mixture. Top with lasagna noodles, remaining sauce and cheese. Cover with foil.

5.
BAKE 35 minutes. Remove foil and bake 20 minutes more, or until golden brown and bubbly. Let stand for 15 minutes before slicing.


© / TM / ® The J. M. Smucker Company Privacy | Legal
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3. Chili Fries
4 Servings

1 1/2 pounds baking potatoes - peeled and julienned
1 tablespoon vegetable oil
2 teaspoons chili powder
1/2 teaspoon Salt
1/4 teaspoon cumin

Preheat oven to 450 degrees F.Combine all ingredients in a bowl; toss well. Arrange potatoes in a single layer on a baking sheet. Bake for 35 minutes or until golden.

Source: More Mail From Mary
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4.                      Soups and Vegetables:
                     Chilled Peach Soup
 
                    from Dining by Design
              Stylish Recipes * Savory Settings
             ___________________________________
 
INGREDIENTS:
 
1 quart frozen peaches, thawed
3/4 cup sour cream
3/4 cup pineapple juice
1 cup orange juice
1/4 cup lemon juice
1/4 cup dry sherry
  Fresh mint sprigs
 
TO PREPARE:
 
Drain the peaches, reserving 1/2 cup of the juice.  Combine the peaches and sour cream in a blender jar.  Process until blended.  Add the reserved peach juice, the pineapple, orange, and lemon juices, and the sherry.  Process until blended, and strain.
 
Chill in the refrigerator for at least 30 minutes.  Ladle into individual soup bowls.  Garnish each serving with several mint sprigs.
 
SERVINGS:  6
           ___________________________________
 
Copyright 1999 by The Junior League of Pasadena, Inc.  All rights reserved.
 
Visit The Junior League of Pasadena web site (http://www.jrleaguepasadena.org) to purchase copies of Dining by Design and other fine cookbooks, or call their cookbook hotline at (626) 796-0162.
 
The Junior League of Pasadena, Inc., is an organization of women committed to promoting voluntarism, developing the potential of women, and improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable. Proceeds from the sale of Dining by Design will support the Junior League's indispensable work within the community for those in need.
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5.                    Appetizers, Salads and Breads:
                       Cinnamon Coffee Bars
     
                  from From Portland's Palate...
           A Collection of Recipes from the City of Roses
                ___________________________________
   
    INGREDIENTS:
   
    1/4 cup shortening
    1 cup brown sugar, firmly-packed
    1/2 cup strong, good-quality hot coffee
    1-1/2 cups all-purpose flour, sifted
    1 teaspoon baking powder
    1/4 teaspoon baking soda
    1/2 teaspoon salt
    1-1/4 teaspoons cinnamon
    1/2 cup raisins (use golden raisins for a milder flavor)
    1/2 cup almonds or hazelnuts, chopped
   
    INGREDIENTS FOR FROSTING:
   
    1 cup powdered sugar, sifted
    1/4 teaspoon salt
    1/2 teaspoon vanilla extract
    2 tablespoons milk
   
    TO PREPARE:
   
    Preheat oven to 350 degrees.
   
    Grease a 9 x 13-inch baking pan.
   
    In a large bowl, cream together shortening and brown sugar.  Stir in coffee.  In a separate bowl, sift together flour, baking powder, soda, salt and cinnamon.  Stir into sugar mixture.  Blend in raisins and nuts.
   
    Spread into prepared pan.  Bake in a 350-degree oven for 20 minutes.  Cut into bars.
   
    FROSTING:
   
    Blend together powdered sugar and salt.  Mix in vanilla and milk.  Spread frosting over cooled bars.
   
    YIELD: 12 to 15 SERVINGS
                ___________________________________
   
    Copyright 1992 The Junior League of Portland, Oregon, Inc.  All rights reserved.
   
    To purchase copies of From Portland's Palate, call the Junior League of Portland, Oregon at (503) 297-6364.
   
    The Junior League of Portland, Oregon, 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 From Portland's Palate, are returned to the community.

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