This issue "F"  
11-28-2011 

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. Fast Tuna Antipasto
2. Festival Sausage Bake
3. Four-Layer Pecan Pie
4. Freezer Slaw
5. Fusilli con Pomodori and Mozzarella
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1. Fast Tuna Antipasto

Fast Tuna Antipasto is a great light main dish for lunch or supper 'cause it combines a load of garden-fresh ingredients with everybody's favorite...tuna fish!

Serves: 4
Ingredients

    1 (12-ounce) can tuna, drained
    1/2 of a medium-sized head of iceberg lettuce, coarsely chopped
    1 medium-sized tomato, cut into 1-inch chunks
    1 medium-sized cucumber, peeled and cut into 1-inch chunks
    1 small red onion, cut into 1-inch chunks
    1 (16-ounce) jar giardiniera marinated vegetables, drained (see Note)
    1/2 cup Italian dressing

Instructions

Flake tuna into a large bowl; add remaining ingredients and toss until well combined. Serve immediately, or cover and chill until ready to serve.
    
Source: MrFood.com
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2. Festival Sausage Bake

Festival Sausage Bake is huge and hearty. Its large portions and smorgasbord of ingredients will remind you of the big pasta bakes your mom used to make.

Serves: 4

Cooking Time: 35 min
Ingredients

    1 pound rigatoni pasta
    2 tablespoons vegetable oil
    1 1/4 pounds hot Italian sausage, cut into 1-inch pieces
    2 large green bell peppers, cut into 1/2-inch strips
    2 medium-sized onions, cut into 1/4-inch slices
    2 teaspoons minced garlic
    2 (26-ounce) jars spaghetti sauce
    1/4 cup grated Parmesan cheese
    1 cup (4 ounces) shredded mozzarella cheese

Instructions

    Preheat oven to 350įF. Cook pasta according to package directions; drain.
    
    Meanwhile, in a large skillet, heat oil over medium-high heat. Add sausage, peppers, onions, and garlic, and cook 15 to 20 minutes, or until sausage is cooked through and peppers and onions are tender, stirring occasionally.
    
    Drain sausage mixture, and place in a large bowl. Add pasta, spaghetti sauce, and Parmesan cheese; mix well. Pour into a 9" x 13" baking dish, cover with aluminum foil, and bake 20 minutes.
    
    Remove foil; sprinkle sausage bake with mozzarella cheese then bake 10 minutes, or until heated through and cheese is melted.

Source: MrFood.com
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3. Four-Layer Pecan Pie

Even our Test Kitchen team canít figure out how the layers of our Four-Layer Pecan Pie magically come together...but they do...and the result is a contrast of creamy filling, crunchy pecans, and a flaky refrigerated pie crust.


Serves: 8
Preparation Time: 15 min
Chilling Time: 4 hr
Cooking Time: 40 min


Ingredients
1  refrigerated rolled pie crust (from a 15-ounce package)
1  (8-ounce) package cream cheese, softened
1/2 cup sugar, divided
2 teaspoons vanilla extract, divided
4  eggs
1 cup corn syrup
1 1/4 cups chopped pecans
Instructions    
Preheat oven to 375 degrees F. Unroll pie crust and place in a 9-inch deep dish pie plate, pressing crust firmly into plate.
        
In a medium bowl, combine cream cheese, 1/4 cup sugar, 1 teaspoon vanilla extract, and 1 egg. Beat at low speed until smooth; set aside.
        
In another medium bowl, beat 3 eggs. Add remaining sugar, the corn syrup, and remaining vanilla; mix well.
        
Spread cream cheese mixture in pie crust. Sprinkle with pecans and slowly pour corn syrup mixture over pecans.   
Bake 40 to 45 minutes, or until center is set. Let cool, then refrigerate 4 hours or until ready to serve. How about a cup of our special Mexican Coffee to wash down this delicious pie!

Source: MrFood.com

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4. Freezer Slaw

Get a jump start on a holiday gathering with this make-ahead delight. Just toss the fix-ins together and freeze!

Serves: 6

Preparation Time: 5 min

Ingredients

    1 1/2 cups sugar
    1 cup cider vinegar
    3 (10-ounce) packages shredded angel hair cabbage slaw
    1 large carrot, peeled and shredded
    1 small green bell pepper, diced
    1 teaspoon celery salt
    1 teaspoon mustard seeds (optional)

Instructions
Bring sugar and vinegar to a boil in a small saucepan, stirring until sugar dissolves; cool.

Combine cabbage slaw and remaining 4 ingredients. Pour vinegar mixture over cabbage mixture, tossing to coat. Place in a large heavy-duty zip top plastic bag or an airtight container, and freeze for up to 3 months. Thaw in refrigerator before serving.

Notes

If you don't need to make this dish in advance, you can just cover and chill the slaw for at least 2 hours before serving.

Source: MrFood.com
 
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5. Fusilli con Pomodori and Mozzarella

Bring a delicious classic to the table

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

INGREDIENTS:

6 to 8 ripe tomatoes, peeled and chopped
1/2 pound Mozzarella cheese, coarsely grated
1/4 cup chopped fresh basil, or
1 Tablespoon dried basil
5 Tablespoons olive oil
2 garlic cloves, minced
1 Tablespoon chopped fresh parsley
Salt to taste
Freshly ground pepper to taste
16 ounces pasta

TO PREPARE:

In a large bowl, combine all ingredients except the pasta.  Let stand at room temperature 1 hour.  Cook pasta al dente.  Drain.  Toss pasta with tomato mixture until cheese has melted.  Serve immediately.

SERVINGS:  8Copyright 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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