This issue "T"  
02-02-2012 

A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!


 
Index
1. Tallarene George Recipe
2. Thai Chicken Curry Recipe
3. The Best Steamed Asparagus
4. Tomato Corn Soup
5. Triple Chocolate Ecstasy
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1. Tallarene George Recipe

Dress up an ordinary noodle recipe


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

INGREDIENTS:

1 pound ground round steak
1 onion, chopped
2 tablespoons cooking oil
5 cans (8-ounces each) tomato sauce
6 ounces (3-1/2 cups) uncooked noodles
1 can (1 pound) creamed corn
1 can (6 ounces) pitted ripe olives, halved
Salt and pepper
1/2 pound Swiss cheese, grated

TO PREPARE:

Brown meat and onion in oil in Dutch oven.  Add tomato sauce and noodles; cook, covered, until noodles are tender, stirring occasionally.  Add corn and olives.  Season with salt and pepper.  Spoon into casserole, and top with grated cheese.  (If deep casserole is used, make 2 layers of meat mixture and cheese.)  Bake at 350 degrees for about 30 minutes, until bubbly.

SERVES: 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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2. Thai Chicken Curry Recipe

A great way to beat away the winter's chill


From "From Portland’s Palate... A Collection of Recipes from the City of Roses," published in cooperation with your Daily InBox newsletter.


INGREDIENTS:

2 tablespoons corn oil
2 teaspoons mild curry paste (curry paste is available in specialty markets)
2 chicken breast halves, boneless and skinless, cut into 1/4-inch strips
2 tablespoons granulated sugar
2 tablespoons soy sauce
1/4 teaspoon salt
1 garlic clove, minced
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
Dash of white pepper
1 cup milk
2 cups broccoli florets
1/4 cup salted peanuts

TO PREPARE:

In a wok or saute pan over low heat, combine oil and curry paste.  Cook for 1 minute, stirring well.  Increase heat to medium-high and add chicken, sugar, soy sauce, salt and garlic.  Stir-fry until chicken is done.

In a medium saucepan over low heat, melt butter.  Blend in flour, salt and pepper, then add milk in a steady stream.  Cook and stir over medium-high heat until thick and bubbly, about 5 minutes.

Add chicken, broccoli and peanuts to sauce and cook until heated through.  Serve on a bed of steamed rice.

SERVES: 2Copyright 1992 The Junior League of Portland, Oregon, Inc. All rights reserved.

To purchase copies of From Portlands Palate . . . A Collection of Recipes from the City of Roses, visit the Junior League of Portland, Oregon web site or call (503) 297-6364.
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3. The Best Steamed Asparagus

"This is the best way to cook asparagus to enjoy it's flavor. It comes
out absolutely perfect. For the wine, we recommend Pinot Grigio."

4 servings 

PREP TIME  3 Min 
COOK TIME  3 Min 
READY IN  11 Min

1 pound fresh asparagus spears, trimmed
1/4 cup white wine
2 tablespoons butter

Place asparagus in a microwave-safe dish. Pour in wine, and dot with
pcs of butter. Cover loosely, and cook in the microwave on Hi for 3 min,
or until bright green and tender. Allow the dish to stand 5 min before
serving.

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4. Tomato Corn Soup

A fresh summer blend of red and yellow


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

INGREDIENTS:

1 medium onion, chopped
2 Tablespoons butter
1 Tablespoon flour
2 bay leaves
10 peppercorns
1 can (1 pound) tomatoes
1 Tablespoon sugar
1 teaspoon salt
1/2 teaspoon pepper
1 scant tomato-can water
1 cup canned creamed corn
1/2 cup milk or cream
Croutons or parsley, for garnish

TO PREPARE:

In saucepan, sauté onion in butter; add flour.  Mix in bay leaves and peppercorns.  Slowly cook 2 minutes, stirring constantly.  Add tomatoes, sugar, salt, pepper and water.  Simmer 20 minutes.  Add corn; cook 10 minutes longer.  Force through sieve until only corn skins, peppercorns and bay leaves are left in sieve.  Add milk to soup and heat.  (Do not boil, for it will curdle.)  Serve hot, topped with croutons or parsley.


SERVES:  4

Copyright 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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5. Triple Chocolate Ecstasy

Death by chocolate

From "True Grits...Tall Tales and Recipes from the New South," published in cooperation with your Daily InBox newsletter.

INGREDIENTS FOR THE CAKE:

4 ounces semisweet chocolate
1/2 cup butter or margarine, softened
2 eggs
2 cups sugar
1-1/2 cups milk
1 teaspoon vanilla extract
1/2 teaspoon salt
1-1/2 cups flour
1 teaspoon baking powder
1 cup finely chopped pecans

INGREDIENTS FOR THE FILLING:

4 ounces semisweet chocolate
1/4 cup butter or margarine
1/2 cup confectioners' sugar
1/3 cup milk

INGREDIENTS FOR THE FROSTING:

2 cups whipping cream
1 cup confectioners' sugar
1 teaspoon vanilla extract
2/3 cup baking cocoa

TO PREPARE THE CAKE:

Grease two 9-inch cake pans; line the bottoms with waxed paper and grease the paper. Melt the chocolate and butter in a 3-quart saucepan over low heat, stirring to blend well; remove from heat. Beat in the eggs with a wooden spoon. Stir in the sugar, milk, vanilla and salt.  Add the flour and baking powder; stir until smooth. Stir in the pecans.  Spoon into the prepared pans. Bake at 350 degrees for 30 to 35 minutes or until a cake tester inserted near the center comes out clean. Cool in the pans on a wire rack for 5 minutes. Invert the layers onto the rack; remove the waxed paper. Cool completely.

TO PREPARE THE FILLING:

Melt the chocolate and butter in a small saucepan over low heat; remove from heat. Stir in the confectioners' sugar and then the milk. Chill for 1 hour or until of spreading consistency.

TO PREPARE THE FROSTING AND ASSEMBLE:

Combine the cream, confectioners' sugar and vanilla in a large mixer bowl. Sift the baking cocoa over the top; stir to mix well. Chill for 30 minutes. Beat at high speed for 30 to 60 seconds or until stiff peaks form. Place 1 cake layer bottom side up on a cake plate. Spread with the filling. Place the second layer bottom side down over the filling. Spread the frosting over the top and side of the cake. Garnish with fruit slices or chocolate curls.

SERVES: 12 Copyright 1994 The Junior League of Atlanta, Inc.  All rights reserved.  Visit The Junior League of Atlanta web site (http://www.jlatlanta.org/cookbooks/) to purchase copies of True Grits . . . Tall Tales and Recipes from the New South and other fine cookbooks, or call (404) 233-4767.

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A CraftELady Mailing
Julia G
Tulare CA

 

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