This issue "J"  
12-15-2011 

A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

Hello Everyone!
I'm taking the next couple of weeks off as my "Christmas Break" :-) 
I'll be around if you need anything please feel free to email me.
Merry Christmas!
Julia :-)

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Index
1. Jana's French Toast
2. Jeff's Swiss Steak
3. Jif Marshmallow PB Dip
4. Jolly Snowman Faces
5. Judson's Carbonara 
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1. Jana's French Toast

From, "Tell Me More - A Cookbook Spiced with Cajun Traditions and Food Memories" published in cooperation with your Daily InBox newsletter.

INGREDIENTS:

10 – 12 slices stale French bread
5 eggs
2 teaspoons vanilla
1/2 cup sugar
Cooking oil
Confectioner's sugar


TO PREPARE:
Slice the French bread before it is stale, otherwise the crust crumbles and the bread slices lose the crust.  Mix eggs, vanilla, and sugar.  Place one slice of stale bread in the egg batter until the bread has "soaked up" the batter, about 15 minutes.  Then fry the soaked slices on hot, oiled griddle.  Fry the bread about 2 minutes on each side.  Remove and sprinkle with confectioner's sugar and serve while warm.
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2.  Jeff's Swiss Steak

Categories: Beef

Yield: 4 Servings      

2 lb Round steak, tenderized
2 c  Flour
1/2 tb Garlic powder
1/2 ts Salt     
4 tb Cooking oil
15 oz Can Tomato Sauce
8 oz Canned Tomato Paste
28 oz Can whole tomatoes, drained optional
1/2 c Onion, chopped fine
1/4 c Green bell pepper, chop fine 1 tb Worcestershire sauce
1/2 ts Lemon juice, RealLemon
Pepper, to taste

This is one of those "precious" recipes that my mother used to cook.

After tenderizing the round steak, dredge in mixture of the flour, garlic powder and salt.

Brown the outside of the meat quickly in hot oil.

Add the onions, worcestershire sauce, lemon juice, tomato paste, tomato sauce, pepper and tomatoes (if desired.. chop as they cook). Add water if necessary to cover the meat.

Simmer for 2 hours on low heat.

Add the bell pepper and cook an additional 15-20 minutes.

Serve with mashed potatoes and rolls.

Bell pepper may be increased to 1/2 cup if desired. (I do)

Enjoy! - Jeff Duke

Source: Associate.com
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3. Jif Marshmallow PB Dip

Ingredients
• 
1/2 cup marshmallow creme
• 
1/4 cup Jif Creamy Peanut Butter
• 
1 teaspoon lemon juice
• 
2 teaspoons water

Directions
• 
Combine in small bowl.
• 
Stir with whisk or fork until well blended. Cover.
• 
Refrigerate 30 minutes before serving.

Source: Jif Peanut Butter

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4. Jolly Snowman Faces

Here's a holiday sugar cookie that doesn't need rolling. Just four ingredients and simple candies make creating snowmen faces super fun and frosty.

Prep Time: 1 hour 15 min
Total Time: 1 hour 15 min
Makes: 2 dozen cookies

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
1 container (12 oz) Betty Crocker® Whipped fluffy white frosting
Red string licorice
Assorted candies

1. Heat oven to 375°F. In medium bowl, stir cookie mix, butter and egg until soft dough forms. On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
2. Bake 11 to 14 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
3. Frost and decorate 1 cookie at a time. After spreading frosting on cookie, add licorice for band of earmuffs and candies for ear "covers" and snowman face.
High Altitude (3500-6500 ft): Decrease butter to 1/3 cup.


Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Special Touch
Holiday party? Bake the cookies ahead and let party goers do the decorating.


Nutrition Information:
1 Frosted Cookie (Undecorated): Calories 200 (Calories from Fat 80); Total Fat 9g (Saturated Fat 4g, Trans Fat 2g); Cholesterol 20mg; Sodium 105mg; Total Carbohydrate 29g (Dietary Fiber 0g, Sugars 20g); Protein 1g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 0%; Iron 0% Exchanges: 1/2 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 2 

*Percent Daily Values are based on a 2,000 calorie diet.

© 2009 ®/TM General Mills All Rights Reserved

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5. Judson's Carbonara

Noodles served with a spectacular cream sauce



From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

2 to 3 slices bacon, chopped
1/2 small onion, chopped
1 small garlic clove, pressed
1 egg
1 egg yolk
1/4 teaspoon salt
3/8 cup grated Parmesan cheese
2 Tablespoons homemade or canned beef broth
1-1/2 Tablespoons Madeira or Marsala wine or sweet sherry
1/2 pound fettuccine or linguine
2 Tablespoons unsalted butter
1/8 to 1/4 cup heavy cream
Cracked pepper, to taste

TO PREPARE:

Fry bacon and drain, reserving drippings.  Saute onion in drippings until soft and add garlic.  In a small bowl, beat the egg, egg yolk, salt, cheese, beef broth and wine.  Cook noodles for ten to twelve minutes in boiling, salted water.  Drain.  Toss the noodles with butter, 1/8 cup cream, and cracked pepper.   Add bacon, onion-garlic mixture, and egg sauce.  Toss until well mixed, adding more cream if mixture seems too dry.

SERVINGS:  2Copyright 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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