This issue "M"  
01-09-2012 

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. Microwave Party Mix
2. Migas Recipe
3. Mile High Lemon Pie Recipe
4. Million Dollar Pickles
5. Mushroom Chowder Recipe
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1. Microwave Party Mix

Celebrate birthdays or parties of any kind
From, "To Market, To Market ...A Collection of Kentucky Recipes," published in cooperation with your Daily InBox newsletter.

INGREDIENTS:

6 tablespoons butter
4 teaspoons Worcestershire sauce
1 teaspoon celery salt
1 teaspoon onion salt
2 teaspoons garlic salt
2 cups Corn Chex cereal
2 cups Rice Chex cereal
2 cups Cheerios cereal
2 cups thin pretzels
1-1/2 cups mixed nuts

TO PREPARE:

1.  Place butter, Worcestershire, and salts in 13 x 9 x 2-inch baking dish.  Microwave 3 minutes on Medium High (until butter melts).
2.  Add cereals, pretzels, and nuts.  Stir to coat thoroughly.  Microwave on High for 3 minutes.
3.  Stir; microwave on High for 3 more minutes.  Cool.

HINT:  For additional bite, sprinkle with more garlic salt.

SERVES: 9-1/2 cups

To purchase copies of To Market, To Market and other fine cookbooks from the Owensboro League, visit the Junior League of Owensboro, Kentucky website (http://www.juniorleagueofowensboro.com/cookbook/) or call (270) 683-1430.


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2. Migas Recipe

Start your day off right with a mighty meal

From, "Traditions...A Taste of the Good Life," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

4 Tablespoons butter
3 large bell peppers, chopped
3 large onions, chopped
3 large tomatoes, chopped
3 garlic cloves, minced
1 pound bulk pork sausage, crumbled, fried and drained
12 eggs
1/2 cup milk
1-1/2 cups grated Cheddar cheese
1/2 to 1 teaspoon cumin
Salt to taste
Pepper to taste

TO PREPARE:

Saute vegetables and garlic in butter.  Cook until most of liquid has been reduced.  Remove half of vegetable mixture from skillet and reserve to pass as a sauce.  Beat eggs, milk, cheese, cumin, salt and pepper together.  Add egg mixture and cooked sausage to skillet and scramble until eggs are cooked to taste.  Serve immediately and pass vegetable sauce to top the eggs.

SERVINGS:  12
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3. Mile High Lemon Pie Recipe

A great reason to go straight to dessert


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


INGREDIENTS:

1 baked 9-inch pastry shell
1 envelope unflavored gelatin
1 cup sugar
5 eggs, separated
1/2 cup water
1/2 cup lemon juice
1 teaspoon grated lemon rind

TO PREPARE:

Combine gelatin and 1/2 cup of the sugar in top of double boiler.  Beat egg yolks slightly.  Combine with water and lemon juice; add to gelatin mixture.  Place over boiling water and cook, stirring constantly, until gelatin is dissolved and mixture is slightly thickened.  Add lemon rind.  Chill until mixture is slightly thicker than unbeaten egg white.  Beat egg whites until stiff.  Gradually add remaining 1/2 cup sugar; beat until very stiff.  Slowly fold egg whites into gelatin mixture.  Pile into cooled, baked pastry shell.  Chill until firm.

SERVES: 8

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4. Million Dollar Pickles

"Tasty pickles that take some time, but are easy to make. One crunch
and you'll agree they are worth the wait!"
12 C  PREP TIME  15 Min  COOK TIME  10 Min  READY IN  6 Hrs 25 Min
10 cucumber, sliced
4 C sliced onions
1/3 C pickling spice
4 C water
2 t ground turmeric
1 t celery seed
6 C white sugar
2 qt distilled white vinegar
Place the cucumber, onions, pickling spice and water in a lg bowl. Allow
the mixture to stand 6-8 hr, or overnight.
Drain liquid from mixture. In a lg saucepan, mix the cucumber mixture,
turmeric, celery seed and white sugar. Pour in the vinegar, adjusting
the amount so that it covers the mixture. Bring to a boil. Transfer to
sterile jars. Store in the refrigerator. 
 
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5. Mushroom Chowder Recipe

An exciting new blend of tastes for chowder

From, "To Market, To Market ...A Collection of Kentucky Recipes," published in cooperation with your Daily InBox newsletter.


INGREDIENTS:

1/2 cup chopped onion
1/2 cup butter, melted
1 pound fresh mushrooms, sliced
1 cup diced potatoes
1 cup finely chopped celery
1/2 cup diced carrots
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon flour
2 tablespoons water
3 cups chicken stock
1 cup milk
1/4 cup grated Parmesan cheese

TO PREPARE:

1.  In Dutch oven, saute onion in butter until tender.
2.  Add vegetables, salt, and pepper.  Cover and simmer 15 to 20 minutes (until vegetables are tender).
3.  Mix flour and water until smooth, and stir into vegetable mixture.
4.  Add chicken stock and simmer 10 minutes.
5.  Stir in milk and Parmesan cheese.  Cover and heat (do not boil).
6.  Garnish each serving with additional Parmesan cheese, if desired.

SERVINGS: 6 - 8To purchase copies of To Market, To Market and other fine cookbooks from the Owensboro League, visit the Junior League of Owensboro, Kentucky website (http://www.juniorleagueofowensboro.com/cookbook/) or call (270) 683-1430.


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