This issue "R"  
01-26-2012 

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. Raspberry Peach Breakfast Shake
2. Reader's Granola
3. Reuben Roll-Ups
4. Roasted Chicken
5. Rose Cake
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1. Raspberry Peach Breakfast Shake
Yield: 4 Servings
Categories: Snacks

Ingredients:

     10 oz Frozen Raspberries *
      1 c  Canned Peach Nectar
    1/2 c  Buttermilk
      1 tb Honey


  * Frozen raspberries should be thawed and in light syrup.
  ~-------------------------------------------------------------------------
  Place all ingredients in a blender bowl and process until smooth.  Pour
  into glasses and serve.  109 calories per serving.  From: Syd's Cookbook.

Source: Steve's Recipe Database
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2. Reader's Granola
Yield: 15 Servings
Categories: Snacks

Ingredients:

      2 c  Oats, old-fashioned
  1 1/2 c  Almonds; chopped
      1 c  Coconut, shredded
    1/2 c  Wheat germ, toasted
      1 ts Salt
     14 oz Milk, sweetened condensed
    1/4 c  Oil, vegetable
  1 1/2 c  Raisins


  Preheat oven to 300F.  In a large bowl, combine oats, almonds, coconut,
  wheat germ and salt.  Stir in milk and oil and mix thoroughly.  Spread on a
  paper-lined shallow baking pan and bake, stirring occasionally, for 1 hour,
  or until golden.  Stir in raisins.  Let cool and store in an airtight
  container.
 
  Per 1/2 cup: 341 cal, 9g pro, 16g fat, 43g car, 192mg sod, 12mg chol.
 
  [Eating Well 6-92]

Source: Steve's Recipe Database
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3. Reuben Roll-Ups
Yield: 6 Servings
Categories: Luncheon, Main Dishes, Snacks

Ingredients:

      1    Tube refrigerated pizza dough; (10 ounces)
      1 c  Sauerkraut; well drained
      1 tb Thousand island salad dressing
      4 sl Corned beef; halved
      4 sl Swiss cheese; halved

  Roll dough into a 12x9 inch rectangle. Cut into eight 3 inch x 4 1/2 inch rectangles. Combine sauerkraut and salad dressing. Place a slice of beef on each rectangle. Top with about 2 tablespoons of the sauerkraut and salad dressing. Place a slice of beef on each rectangle. Top with about 2 tablespoons of the sauerkraut mixture and a slice of cheese. Roll up. Place with seam side down on a greased baking sheet. Bake at 425 ? for 12-14 minutes or until golden.
 
  This recipe published in Taste Of Home Magazine Feb/Mar 1998 Submitted by Patty Kile she writes; "This recipe turns the popular Reuben sandwich into an interesting and hearty snack." "We love these roll-ups at our house."
 
Recipe by: Patty Kile, Greentown, Pennsylvania

Source: Steve's Recipe Database

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4. Roasted Chicken
Prep Time: 10 min 
Total Time: 2 hr 40 min 
Makes: 12 serv

6 lb roasting chicken
8 oz bottle Kraft Balsamic Vinaigrette Dressing, divided 
1 lb carrots, cut into chunks
4 stalks celery, cut into chunks

PREHEAT oven to 350F. Wash and pat chicken dry with paper towels. Using fingers or end of wooden spoon, separate skin from meat on both sides of chicken, being careful not to tear the skin.
BRUSH bottom of chicken with 1/4 C of the dressing. Tuck wings under chicken; carefully place, breast-side up, on rack in roasting pan. Brush or pour 1/2 C of the dressing under the skin and on outside surface of chicken. Mix carrots and celery with remaining dressing; spoon into chicken cavity.
BAKE 1 1/2-2 1/2 hr or until chicken is cooked through (180F). Let stand 10 min before serving. Meanwhile, remove and discard vegetables from chicken cavity.
 
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5. Rose Cake

Look at roses in a whole new way


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

INGREDIENTS:

Petals from 6 red roses
1/2 cup softened butter
1 cup superfine white sugar
4 eggs, separated
2 teaspoons grated lemon rind
2 to 3 Tablespoons grated orange rind
1 teaspoon rose water
2-1/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1 cup sour milk or yogurt
1/2 to 3/4 cup chopped pistachio nuts

TO PREPARE:

Preheat oven to 350 degrees.  Gently wash and dry rose petals; snip only the red part into small pieces and set aside.  Cream butter and add sugar,beating until light and smooth.  Add egg yolks, lemon and orange rinds, and rose water, mixing well.  Sift flour, baking powder, and baking soda; add to creamed mixture alternately with sour milk or yogurt.  Fold in rose petals.  Beat egg whites until stiff, and gently fold into mixture.

Sprinkle one-half pistachio nuts on bottom of a greased and floured two-quart tube pan.  Pour batter over nuts and sprinkle with remaining nuts.  Bake 40 minutes or until cake springs back when touched.  Remove from pan and glaze while hot.  To make glaze, combine all ingredients and boil five minutes.  Brush half of hot glaze over hot cake; repeat after both have cooled, using remaining glaze.  Garnish cake with edible flowers such as roses, carnations, or candied violets.

NOTE:  Roses become dark green after baking.

SERVINGS:  6 - 8Copyright 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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A CraftELady Mailing
Julia G
Tulare CA

 

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