This issue "V"   02-09-2012

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!


 
Index
1. Valentine Meringue Hearts
2. Veal Valdostana
3. Vegetable Casserole Recipe
4. Vegetable Soup
5. Vichyssoise Recipe
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1. Title: Valentine Meringue Hearts
Yield: 6 Servings
Categories: Desserts, Holiday

Ingredients:

      3    Egg whites
      1 ts Vanilla extract
    1/4 ts Cream of tartar
      1 ds Salt
      1 c  Sugar
           Red food coloring
      1 qt Vanilla ice cream
      1 pt Strawberries sliced

Cut a heart pattern from a 4-1/2 inch square of paper. Cover baking sheet with brown paper. (You can bake on the brown paper so make sure it is clean.) Grocery store bags without writing on them are okay. Draw 6 hearts on the brown paper using your pattern as a guide.
 
1. Beat egg whites with vanilla, cream of tartar and salt until frothy. Add sugar, a little at a time, and continue beating until stiff peaks form and sugar is dissolved. Rub a bit between your figures to feel that no sugar remains undissolved. Add food coloring, a few drops to make a delicate pink color.

2. Spread meringue over the heart shapes, 1/4 inch thick. Make into the heart shape using a spoon to push and form into correct shape. Pipe rim 3/4 inch high with pastry tube.

3. Bake in preheated 275-degree oven for 1 hour. Turn off oven and let meringues dry in oven for 1 more hour. DO NOT open oven door during this time.

4. Fill the cooled meringues with scoops of ice cream and top with strawberries. Decorate with mint leaves if desired.
 
  Recipe By: Jo Anne Merrill
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2. Veal Valdostana

Prepare for a romantic dinner for two

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

INGREDIENTS:

8 slices (3 inches x 4 inches) milk-fed veal, 1/8 inch thick
Lemon juice
Garlic juice
Pepper
4 Tablespoons cream cheese
2 Tablespoons chopped parsley
4 thin slices prosciutto (or boiled ham)
1 small black truffle, thinly sliced
Flour
1/4 cup butter
1/4 cup dry white wine
2 teaspoons powdered chicken stock base
1/3 cup hot water

TO PREPARE:

Squeeze lemon juice over each veal slice.  Sprinkle lightly with garlic salt and pepper.  Spread each slice of veal with cream cheese and sprinkle with parsley.  Place a ham slice and a little truffle on four of the veal slices.  Place a second veal slice on top and seal the edges of meat by beating edges with the dull side of a knife.  Sprinkle with additional garlic salt.  Flour lightly and saute in butter until brown, about 10 minutes.  Add wine and chicken stock base which has been dissolved in the hot water.  Simmer, covered, for 15 minutes.  Serve with pan juices poured over veal.  I usually serve buttered green noodles sprinkled with Parmesan cheese, artichoke salad and a dry Italian wine with this meal.

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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3. Vegetable Casserole Recipe

Treat your family to a delicious supper


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

INGREDIENTS:

3 cups thinly-sliced onions
1/2 cup olive oil
4 green peppers, sliced
1 eggplant, peeled and thinly sliced
4 zucchini, thinly sliced
5 tomatoes, peeled and thinly sliced
3 cloves garlic, crushed
2 teaspoons salt
3/4 teaspoon freshly ground black pepper

TO PREPARE:

Saute onions in 2 Tablespoons of the oil for 5 minutes.  Remove onions.  Add 2 more Tablespoons oil and saute green peppers for 5 minutes.  Remove peppers.  Add 2 more Tablespoons oil and saute eggplant on each side for 2 minutes.  Remove eggplant.  Add remaining 2 Tablespoons oil and saute zucchini for 3 minutes.  Arrange alternate layers of the sauteed vegetables and tomatoes in a casserole.  Sprinkle each layer with garlic, salt and pepper.  Cover and bake in a 325 degree oven for 45 minutes.  Remove cover and bake 5 minutes longer.  Serve hot or cold.

SERVES:  6 - 8

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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4. Vegetable Soup

Something that is always delicious throughout the year


From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

4 meaty soup bones
3 quarts water
Salt, pepper, cayenne pepper
2 teaspoons Worcestershire sauce
4 ribs celery, cut up
5 carrots, cut up
1/3 head cabbage, cut up
3 to 4 medium onions, cut up
2 potatoes, cut up
1 (16-ounce) can tomatoes or 6 fresh

TO PREPARE:

Combine all ingredients and simmer covered for 3 to 4 hours until meat is tender.  Remove meat and vegetables from stock.  Debone meat and take out gristle.  Push vegetables through colander or sieve.  Return meat and vegetables to stock.  Adjust seasonings.  (You may add any other leftover vegetables you have available.)

SERVES:  12, generously

Copyright 1979 The Junior League of Baton Rouge, Inc.  All rights reserved.  Visit The Junior League of Baton Rouge website (http://www.juniorleaguebr.com) to purchase copies of River Road Recipes II and other fine cookbooks, or call (225) 924-0298.
 
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5. Vichyssoise Recipe

A new exotic dish could be just what you want


From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

2 (14-ounce) cans beef broth
2 (14-ounce) cans chicken broth
2 bouillon cubes (chicken or beef)
2 cups water
1 (2-pound) package frozen, whole new potatoes
1/2 teaspoon marjoram
1 teaspoon basil
1 (8-ounce) package frozen, chopped onions
1 teaspoon dehydrated parsley flakes
1 teaspoon tarragon
Salt and pepper to taste
Breakfast cream, 3/4 to 1 cup per serving
Celery salt

TO PREPARE:

Combine all ingredients except cream and celery salt.  Cook in an uncovered pot beginning with a hot fire.  After boiling point is reached, reduce heat immediately and continue to simmer uncovered until thick.  Stir occasionally.  While cooking, mash potatoes against side of pot.  It takes this about 2 hours to cook down to proper thickness quite thick.  Immediately blend small amounts at a time in electric blender just until smooth.  Do not over blend.  Chill.  This base will keep in the refrigerator for a week if placed in a tightly covered jar and then used as you or your guests can assimilate the "extra pounds."  This is very rich, but oh so good!  Makes 2 quarts base.

To serve, add 3/4 cup of this base to 3/4 to 1 cup breakfast cream per serving.  Serve very cold.  A dash of celery salt should top each serving.

SERVINGS:  16  - 20

Copyright 1979 The Junior League of Baton Rouge, Inc.  All rights reserved.  Visit The Junior League of Baton Rouge website (http://www.juniorleaguebr.com) to purchase copies of River Road Recipes II and other fine cookbooks, or call (225) 924-0298.

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A CraftELady Mailing
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Tulare CA

 

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