This issue "L"  
01-05-2012 

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Hi Everyone!
I hope you enjoy the recipes!


[Archives ] http://www.acrafteladymailing.com/recipes/archives.html


Index
1. Lamb Chops in Caper Sauce
2. Lasagna Suisse
3. Leftover Turkey Soup Recipe
4. Lemon Crumb Squares
5. Lemon Layer Cake Recipe 
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1. Lamb Chops in Caper Sauce

Invite the neighbors over for dinner

From, "California Sizzles...Easy and Distinctive Recipes for a Vibrant Lifestyle," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

2 Tablespoons butter
4 large loin lamb chops
2 Tablespoons flour
1/2 cup chicken stock
3 Tablespoons medium sherry
4 Tablespoons capers, drained
Salt and Pepper to taste
1 teaspoon brown sugar

TO PREPARE:

1.  Heat butter in skillet.  Fry the chops on both sides in the butter for 5 minutes.  Remove from pan.
2.  Stir the flour into the pan juices and cook for 2 3 minutes.  Stir in the stock and sherry and then add the capers, salt, pepper and sugar.  Bring slowly to a boil, stirring continuously.  Reduce heat until the sauce is at simmering point.
3.  Place the chops back into the pan, cover with a lid and simmer for 15 minutes.

SERVES:  4
Copyright 1999 by The Junior League of Pasadena, Inc.  All rights reserved.  Visit The Junior League of Pasadena website (http://www.jrleaguepasadena.org/pasadena/index.jsp) to purchase copies of California Sizzles and other fine cookbooks, or call their cookbook hotline at (626) 796-0162.
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2. Lasagna Suisse

Bake something your whole family will enjoy


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

INGREDIENTS:

8 ounces lasagna noodles
1-1/2 pounds chicken livers, diced
3 Tablespoons butter
1 medium onion, sliced
1 green pepper, sliced
2 cans condensed cream of chicken soup
1 teaspoon salt
1/4 teaspoon pepper
4 hard-cooked eggs, sliced
1/2 pound Swiss cheese, sliced

TO PREPARE:

Cook noodles until tender, drain and set aside.  In large skillet cook livers in butter until well done.  Remove livers and set aside.  Cook onion and green pepper in same skillet until tender.  Combine chicken soup, salt and pepper; add to onion and green pepper; stir.  In a well-greased baking dish, make alternate layers of noodles, livers, eggs, soup mixture and cheese.  Start with noodles and top with strips of cheese placed lattice fashion.  Bake, uncovered, for 30 minutes at 350 degrees.

SERVES:  4 - 6Copyright 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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3. Leftover Turkey Soup Recipe

Look forward to leftovers again


From the, "Houston Junior League Cookbook ," published in cooperation with your Daily InBox newsletter.


INGREDIENTS FOR STOCK:
Bones and meat from leftover turkey
8 white peppercorns
1 bay leaf
1 teaspoon thyme
6 whole cloves
6 sprigs parsley
1 medium onion, diced
3 ribs celery, diced
1 carrot, peeled and diced

INGREDIENTS FOR TURKEY SOUP:
3 large onions, finely chopped
3 ribs celery, finely chopped
2 carrots, peeled and chopped
1/2 pound butter
1-1/2 cups flour
3 quarts turkey stock
1 pint cream
Salt and pepper
1/4 cup finely diced, cooked turkey
1/4 cup cooked riceTO PREPARE STOCK:

Bring all ingredients to a boil in 4 quarts cold water.  Reduce heat at once; simmer 2-1/2 to 3 hours, or until reduced by half.  Strain.  Cool uncovered and refrigerate until ready to use.  Remove fat.  The heated broth may be served as is, used as turkey stock or used as the base for turkey soup.

TO PREPARE TURKEY SOUP:

Cook onions, celery and carrots in a little water 20 minutes, or until tender.  Set aside.  In a large heavy pan melt butter; thoroughly blend in flour.  Heat turkey stock and cream; add very gradually to butter-flour mixture, stirring until lumps disappear.  Add vegetables, water in which they were cooked, and seasonings.  Stir and cook over low heat 10 minutes.  Correct seasoning.  Add turkey and rice.  Serve in large bowls.

YIELD: About 3 quarts; serves 12 - 16Copyright 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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4. Lemon Crumb Squares

Give yourself a treat over the weekend
From, "Traditions...A Taste of the Good Life," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

1 (15-ounce) can sweetened condensed milk
1/2 cup lemon juice
1 teaspoon grated lemon rind
1-1/2 cups sifted flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup butter
1 cup dark brown sugar, firmly packed
1 cup oatmeal, uncooked

TO PREPARE:

Preheat oven to 350 degrees.  Blend together milk, juice and rind of lemon and set aside.  Sift together flour, baking powder and salt.  Cream butter and blend in sugar.  Add oatmeal and flour mixture and mix until crumbly.  Spread half the mixture in an 8 X 12 buttered baking pan and pat down.  Spread condensed milk mixture over the top and cover with the remaining crumb mixture.  Bake for 20 to 25 minutes or until edges are browned.  Cool in pan at room temperature for 15 minutes.  Cut into 2 inch squares and chill in pan until firm.

YIELD:  2 dozenCopyright 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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5. Lemon Layer Cake Recipe

You'll be smacking your lips together for this one


From the, "Houston Junior League Cookbook," published in cooperation with your Daily InBox newsletter.

INGREDIENTS FOR CAKE:

1/2 cup butter
1/2 cup shortening
2 cups sugar
4 eggs, separated
3 cups sifted flour
2 heaping teaspoons baking powder
1 scant cup milk
Juice and grated rind of 1 lemon

INGREDIENTS FOR LEMON GLAZE ICING:

1 egg, beaten
Juice and grated rind of 1 lemon
1 cup sugar
3 tablespoons water

TO PREPARE CAKE:

Heat oven to 350 degrees.  Grease and flour three 9-inch cake pans.  Cream butter, shortening and sugar.  Beat egg yolks thoroughly, and add to creamed mixture.  Sift flour and baking powder together; add to creamed mixture alternately with milk.  Add lemon juice and rind.  Fold in stiffly beaten egg whites.  Divide batter evenly into 3 cake pans.  Bake in preheated oven for 30-35 minutes, or until cake tests done.  Remove from oven, invert onto wire racks, remove pans, and let cool.  Frost with Lemon Glaze Icing.

TO PREPARE LEMON GLAZE ICING:

Combine all ingredients and boil to jelly-like consistency.  Let cool slightly.  Beat well.  (Recipe may be doubled if thicker glaze on cake is desired.)  Makes enough icing for layers and top of 3-layer cake.

SERVES: 10 - 12

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