This issue "G"  
12-01-2011 

A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

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Index
1. Garden Beef and Rice
2. Greek Potato Salad
3. Grill Roasted Garlic
4. Gruyere And Walnut Biscuits
5. Guava Colada (non-alcoholic) 
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1. Garden Beef and Rice

This one could really hit the spot


From, "At Your Service...Southern Recipes, Places and Traditions," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

1 pound ground beef
1/2 cup chopped onion
1 garlic clove, minced
Oregano, salt and pepper to taste
1 (14-ounce) can chopped tomatoes
1-1/2 cups frozen lima beans
1 cup frozen corn
1 cup water
1-1/2 cups cooked rice
1 cup shredded Cheddar cheese

TO PREPARE:

Brown the ground beef with onion and garlic in a large skillet, stirring until the ground beef is crumbly; drain.  Season with oregano, salt and pepper.  Stir in the tomatoes, lima beans, corn and water.  Bring to a boil.  Cook for 8 minutes or until the lima beans are tender.  Add the rice.  Cooked until heated through.  Remove from the heat.  Sprinkle with the cheese.  Cover and let stand for 3 minutes or until the cheese melts.

SERVES:  6Copyright 2001 by The Junior League of Gwinnett and North Fulton Counties, Inc.  All rights reserved.  Visit The Junior League of Gwinnett and North Fulton Counties, Inc. website (http://www.jlgnf.org/gnf/home.php?N_webcat_id=1) to purchase copies of At Your Service, or call (678) 775-6724.
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2. Greek Potato Salad

Serve at your next family picnic
From, "Colorado Colore: A Palate of Tastes," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

1/2 cup olive oil
4 garlic cloves, minced
2 pounds red potatoes, peeled and cut into 1-1/2-inch pieces
1 (16-ounce) package frozen pearl onions, thawed and drained
6 carrots, cut into halves lengthwise and cut into 1-1/2-inch pieces
4 (8-ounce) cans artichoke bottoms, drained and cut into halves
1 cup kalamata olives, cut into halves, rinsed, dried
1/4 cup fresh lemon juice
2 teaspoons dill weed
Salt and freshly ground pepper to taste

TO PREPARE:

Heat the olive oil and garlic in a large heavy saucepan over low heat.  Add the potatoes, onions and carrots and mix well.  Cook for 30 minutes or until the vegetables are tender, stirring occasionally.  Stir in the artichokes.  Cook for 2 to 3 minutes longer or until the artichokes are tender.  Remove from the heat.

Add the olives, lemon juice and dill weed to the potato mixture and mix gently.  Season with salt and pepper.  Serve at room temperature.

SERVES:  8 - 10Copyright 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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3. Grill Roasted Garlic

Use this roasted garlic in vinaigrette, spread on bread or
in sauces.

Makes 2 heads

2 heads (not cloves) Garlic
Olive oil

Bring the coals of your grill to an even temperature. Cut
about inch off of the garlic heads. Place them on a piece
of foil. Drizzle oil over the cut end. Seal in the foil.
Place on the outer (cooler) edges of the grill and cook
until soft (35-45 minutes). Turn several times. Allow to
cool slightly before using.

- Nick Sundberg
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4. Gruyere And Walnut Biscuits

Categories: Food &, Drink

Yield: 1 servings

225 g Gruyere; grated
225 g Unsalted butter; room temperature
   1 ts Cayenne pepper
   1 ts Salt
350 g  Sifted plain flour
  85 g  Chopped walnuts; (85 to 115)


1 Cream the cheese and butter. Sift together the cayenne pepper, salt and flour and gradually add to the butter. Add the nuts and mix well.

2 Divide the dough in half and shape into logs about 4cm/1 1/2" in diameter. Wrap well in greaseproof paper or clingfilm and refrigerate for at least an hour. Preheat oven to 180C/350F/Gas 4 and line baking sheets with baking parchment.

3 With a sharp knife, cut the logs into 5mm/ 1/4" thick slices. Place the biscuits 2.5cm/1" apart on the sheets. Bake for 15-20 minutes, until lightly coloured, cool and store in an airtight tin.

Suggested toppings:

Piped Chevre (goats' cheese) garnished with strawberry halves and a mint leaf: Mix the cheese to a piping consistency with a little fromage frais. Finish with a grinding of fresh black pepper.

Converted by MC_Buster.

Recipe by: Food & Drink

Source: associate.com
 
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5. Guava Colada

Categories: Clprime2

Yield: 1 servings

1 1/4 c Guava nectar      
2 ts Freshly squeezed lime juice
2 c  Sweet golden pineapple; diced, frozen
1    Banana; ripe, frozen

In the jar of a blender, blend all ingredients until smooth.

Per serving: 109 Calories (kcal); 1g Total Fat; (4% calories from fat); 1g Protein; 28g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 0 Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE PRIMETIME SHOW #CP0045
Converted by MC_Buster.

Source: associate.com


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