This issue "I"  
12-08-2011 

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. Ice House Cake
2. Imperial Tenderloin
3. Indian Soup
4. Instant "Russian" Tea
5. Italian Meatballs and Spaghetti
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1. Ice House Cake

A tasty alternative to the ordinary birthday cake


From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

24 lady fingers
1 cup butter
1-1/2 cups powdered sugar
6 eggs, separated
2 cups chopped almonds or pecans
1 teaspoon vanilla
1 pound almond macaroons, crumbled

TO PREPARE:

Line sides and bottom of large spring-form pan with lady finger halves.  Cream butter and sugar.  Add well-beaten egg yolks.  Stir in nuts and vanilla.  Beat egg whites until stiff and fold in.  Stir in crumbled macaroons.  Pour mixture over lady fingers.  Chill in "ice house" for at least 36 hours before serving.

SERVES:  12Copyright 1968 The Junior League of Houston, Inc.  All rights reserved.  Visit The Junior League of Houston web site (http://www.juniorleaguehouston.org/?nd=dept_cookbooks) to purchase copies of the Houston Junior League Cookbook and other fine cookbooks, or call (713) 627-COOK.
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2. Imperial Tenderloin

You won't be ordering take out tonight
From, "Traditions...A Taste of the Good Life," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

1 tenderloin of beef
1/4 cup olive oil
1 clove garlic
1 Tablespoon Worcestershire sauce
1/4 pound Bleu cheese
1/4 pound butter
1 pound mushroom caps
2 Tablespoon butter
1 teaspoon onion salt
1/2 teaspoon caraway seeds
Pepper to taste

TO PREPARE:

Trim fat from tenderloin, brush with olive oil and roast at 450 degrees for 30 minutes or until meat thermometer registers 140 degrees.  Meanwhile, mash garlic into Worcestershire sauce and combine with Bleu cheese and 1/4 pound of butter.  Spread over the top of the cooked tenderloin.  Brown mushrooms in 2 Tablespoons of butter for 5 minutes.  Toss with onion salt, caraway seeds and pepper.  Serve immediately with tenderloin.

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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3. Indian Soup


Categories: None

Yield: 1 Servings      

2 lb Kosher cut "round steak"
3 lb Potatoes; peeled and chunked
2 lb Yellow onions; peeled and chunked
Salt and pepper to taste
2 qt Water; (up to 3)


I got this recipe from my husband's grandma. It is easy and sooo good.

Boil meat and onions together til meat is tender, then add potatoes cook til potatoes are done. Serve with fry bread.

Source: associate.com

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4. Instant "Russian" Tea


Categories: Beverages, Russian

Yield: 6 Servings

2 c Tang
3/4 c Plain instant tea      
1 c  Sugar
1 ts Cinnamon
3 oz Country Time lemonade mix
1/2 ts Cloves
1/2 ts Allspice

Mix everything together and store in a glass container with a tight fitting lid. Use 2 heaping teaspoons per teacup of hot water.

Source: associate.com
 
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5. Italian Meatballs and Spaghetti

Getting back to basics was never this easy


From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

MEATBALLS:
1-1/2 pounds ground round steak
2 eggs
1 teaspoon salt
1 medium onion, finely chopped
1/3 cup Parmesan cheese
1 teaspoon parsley flakes
4 slices bread
Olive oil for browning

SAUCE:

5 cups canned tomatoes, chopped, with juice
2 cans (6-ounces each) tomato paste
2 tomato-paste cans water
3 or 4 cloves garlic, crushed
2 cans (4-ounces each) mushrooms, with liquid
1 teaspoon basil
1 teaspoon parsley flakes
2 teaspoons sugar
2 teaspoons salt
2 small bay leaves
1/2 cup dry red wine

1 package (7-ounces) thin spaghetti, cooked

TO PREPARE:

Put all meatball ingredients, except bread, into large bowl.  Cover bread with water and soak for 1 minute; squeeze out water, and add to meatball ingredients.  Mix well.  Shape into balls the size of golf balls.  Brown quickly on all sides in hot olive oil in Dutch oven.  (About 10 can be browned at once, as they brown quickly.)  Turn them with a spoon so they won't break.  When meatballs are browned, remove and set aside.  Combine all sauce ingredients in same pan and simmer 1/2 hour, covered.  Remove bay leaves.  Add meatballs to sauce, and simmer 30 minutes more.  Serve over cooked spaghetti.

SERVES:  6, generouslyCopyright 1968 The Junior League of Houston, Inc.  All rights reserved.  Visit The Junior League of Houston web site (http://www.juniorleaguehouston.org/?nd=dept_cookbooks) to purchase copies of the Houston Junior League Cookbook and other fine cookbooks, or call (713) 627-COOK.

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