This issue "H"  
12-05-2011 

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. Holiday Cranberry Salad
2. Holiday Pumpkin Pie Recipe
3. Hot Shrimp Dip Recipe
4. Hotel Hershey Derby Pie
5. Hungarian Goulash
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1. Holiday Cranberry Salad

A contradiction in taste and texture: tart, sweet, crunchy, and smooth


From "River Road Recipes II ...A Second Helping," published in cooperation with your Daily Inbox Newsletter.


INGREDIENTS:

1 (16-ounce) can whole cranberry sauce
Juice of 1/2 lemon
1/2 pint whipping cream
1/2 cup sugar
1/2 teaspoon vanilla
1/2 cup mayonnaise
1/2 cup chopped pecans

TO PREPARE:
Mix cranberries and lemon juice.  Spread this mixture in shallow pan or ice cube tray.  Whip cream.  Add sugar and vanilla.  Mix in mayonnaise.  Spread over cranberries and sprinkle top with nuts.  Freeze.  Serve on lettuce leaves.

SERVES:  8
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2. Holiday Pumpkin Pie Recipe

A sweet compliment to tonight's dinner

From, "Little Rock Cooks ...Recipes Handed Down from Generation to Generation," published in cooperation with your Daily InBox newsletter.


INGREDIENTS:

Pecan Layer for Unbaked Pie Crust:
10-inch deep pie crust, unbaked
3 tablespoons butter
1/3 cup brown sugar
1/3 cup pecans, chopped

For Custard Layer:
1 cup evaporated milk
1/2 cup water
3 eggs
1-1/2 cups canned pumpkin
1/2 cup sugar
1/2 cup brown sugar
1/4 teaspoon salt
1-1/2 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves

Whipped cream, sweetened

TO PREPARE:

Pecan Layer for Unbaked Pie Crust:
Cream butter and sugar; add pecans.  Press on top of prepared pie crust.  Bake at 450 degrees for 10 minutes.  Cool.  Reduce oven to 350 degrees for later use.

Custard Layer:
Scald milk with water in small pan.  Beat eggs in large bowl.  Stir in pumpkin, sugar, brown sugar, salt and spices.  Beat in milk mixture.  Pour into prepared pie crust.  Bake at 350 degrees for 50 minutes, or until set but soft.  Cool and garnish with whipped cream before serving.

SERVES: 8Copyright 1972 The Junior League of Little Rock, Inc. All rights reserved. To purchase copies of Little Rock Cooks, 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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3. Hot Shrimp Dip Recipe

It may be small in size, but it's big in taste

From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

1/4 cup onions, finely minced
1 Tablespoon butter
1 (8 ounce) package cream cheese, softened
1 (8 ounce) carton sour cream
1 (4-1/2 ounce) can deveined shrimp, drained
1 Tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon white pepper
Dash of Tabasco sauce
1/4 teaspoon chili powder
1/4 teaspoon Worcestershire sauce
1/4 teaspoon garlic salt
Paprika to add pink color

TO PREPARE:

Saute onion in butter.  Stir in cream cheese and sour cream.  Add shrimp, mashing into bits with rubber spatula.  Add lemon juice and seasonings.  Serve warm from small chafing dish, accompanied by potato chips or corn chips.

YIELDS:  About 3 cupsCopyright 1979 The Junior League of Baton Rouge, Inc.  All rights reserved.  Visit The Junior League of Baton Rouge website (http://www.juniorleaguebr.com) to purchase copies of River Road Recipes II and other fine cookbooks, or call (225) 924-0298.

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4. Hotel Hershey Derby Pie

Try this Hershey treat
From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS for Pie:
1 cup granulated sugar
4 Tablespoons cornstarch
2 eggs, lightly beaten
1/2 cup butter, melted and cooled
3 Tablespoons bourbon or
1 teaspoon vanilla extract
1 six-ounce package semi-sweet chocolate chips
1 cup chopped pecans
1 unbaked nine-inch pastry shell

INGREDIENTS for Derby Whipped Cream:

1/2 cup heavy cream
2 Tablespoons confectioners' sugar
1 teaspoon bourbon or
1/2 teaspoon vanilla extract

TO PREPARE:

Preheat oven to 350 degrees.  Combine granulated sugar and cornstarch in a medium-sized bowl.  Add eggs, butter, and bourbon or vanilla extract; mix well.  Fold in chocolate chips and pecans.  Pour into unbaked pastry shell.  Bake 40 minutes.  Cool completely before topping with derby whipped cream.  To prepare topping, whip heavy cream with confectioners' sugar.  Add bourbon or vanilla extract and beat until stiff peaks form.  Spread over pie.

NOTE:  Wrap cooled pie in aluminum foil or plastic wrap, and freeze.  When ready to serve, unwrap frozen pie and warm in a preheated 300 degree oven for 35 to 40 minutes.

SERVINGS:  8 Copyright 1997 The Junior League of Atlanta, Inc. All rights reserved. Visit The Junior League of Atlanta web site (http://www.jlatlanta.org/shop/ProductList.aspx?CategoryID=9) to purchase copies of Atlanta Cooknotes and other fine cookbooks, or call (404)233-4767.
 
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5. Hungarian Goulash

A spicy and traditional European treat


From, "from Little Rock Cooks ...Recipes Handed Down from Generation to Generation" published in cooperation with your Daily InBox newsletter.


INGREDIENTS:

2 pounds lean beef or veal, cut into 1-inch cubes
Salt and freshly ground pepper to taste
2 Tablespoons peanut oil (or salad oil)
2 teaspoons butter
2 cups onions, thinly sliced
1-1/2 Tablespoons paprika
1-1/2 Tablespoons flour
1-1/2 cups beer
1/2 cup fresh or canned chicken broth
1 teaspoon Dijon or Duseldorf mustard
1 teaspoon caraway seeds
1 cup sour cream

TO PREPARE:

Season meat with salt and pepper.  Heat oil and butter in skillet and brown meat on all sides.  Transfer meat to heavy casserole.  Add onions to skillet and cook, stirring, until wilted, adding more butter if necessary.  Stir in paprika and flour.  Add beer and chicken broth, then mustard and caraway seeds, and bring to a boil.  Add salt to taste and pour mixture over meat.  Cover and bake at 350 degrees for 1 to 1-1/2 hours.  Just before serving, stir in sour cream.  Serve with noodles or dumplings.


SERVES: 4 - 6Copyright 1972 The Junior League of Little Rock, Inc.  All rights reserved.  To purchase copies of Little Rock Cooks, 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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