This issue "A"   02-20-2012

 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. After Dinner Mints
2. Amazing Cabbage Salad
3. Apple Pie In-a-Paper Bag
4. Artichoke Pepper Pizza
5. Asparagus w Sliced Almonds and Parmesan Cheese
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1. After Dinner Mints

Created with a splash of Grand Marnier


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

INGREDIENTS for Mints:

1/4 pound of butter
1 ounce unsweetened chocolate
1/4 cup sugar
1 teaspoon vanilla
1 egg, beaten
1 cup graham cracker crumbs
1 cup oatmeal, uncooked
1 cup grated coconut
1/2 cup chopped pecans

INGREDIENTS for Filling:

4 Tablespoons butter
2 cups powdered sugar
3 Tablespoons Grand Marnier
1 Tablespoon milk

INGREDIENTS for Topping:

4 ounces unsweetened chocolate, melted

TO PREPARE:

In a microwave, melt butter and chocolate for 2 minutes on high.  Using the steel blade in food processor, blend together the sugar, vanilla, egg, graham cracker crumbs, oatmeal, coconut and nuts.  Add the chocolate and butter.  Blend until dough forms a ball.  Press into a 9 x 13 pan.  Refrigerate while making filling.

In a food processor, using steel blade, mix butter, sugar, liqueur and milk.  Spread over chocolate crumb mixture.  Refrigerate. Melt 4 squares of chocolate in a glass container in microwave for 3 to 5 minutes on high.  Spread over filling.  Chill.  Cut into squares before topping gets hard.  These store in the refrigerator indefinitely.

YIELDS:  4 dozen
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2. Amazing Cabbage Salad
Try this delicious salad with a special lemon dressing!

From, "River Road Recipes IV...Warm Welcomes" published by The Junior League of Baton Rouge, Inc. in cooperation with your Daily InBox newsletter.

INGREDIENTS for Lemon Dressing:

3 Tablespoons fresh lemon juice
1 teaspoon grated lemon zest
1 garlic clove, crushed
1/2 teaspoon salt
  Freshly ground pepper to taste
 
INGREDIENTS for Salad:

1 (16-ounce) package thinly sliced cabbage
2 or 3 small green onions, diagonally sliced
1 small carrot, coarsely shredded
1 Tablespoon chopped fresh flat-leaf parsley  

TO PREPARE:

For the dressing, whisk the olive oil, lemon juice, lemon zest, garlic, salt and pepper in a bowl until incorporated. For the salad, toss the cabbage, green onions, carrot and parsley
in a salad bowl.  Add the dressing and mix until coated.  Chill, covered, until serving time. SERVES:  4

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3. Apple Pie In-a-Paper Bag

This is a clever way to bake this classic American dessert!

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


PIE INGREDIENTS:
- 1 unbaked deep, 9-inch pastry shell; or
- 1 unbaked, 10-inch pastry shell
- 2-1/2 pounds baking apples
- 3/4 cup sugar
- 2 Tablespoons flour
- 1 teaspoon cinnamon
- 2 Tablespoons lemon juice


TOPPING INGREDIENTS:
- 1/2 cup sugar
- 1/2 cup flour
- 1/2 cup butter, softened

TO PREPARE:


Pare, core and cube apples (approximately 7 cups cubed apples.)  Combine with 3/4 cup sugar, 2 Tablespoons flour and the cinnamon.  Pile into prepared pastry shell and sprinkle with lemon juice.


To make topping, combine 1/2 cup sugar and 1/2 cup flour; cut in butter until mixture is crumbly.  Sprinkle evenly over apples (pie will be high).  Slide pie into heavy brown paper bag, large enough to cover pie loosely.  Fold end of bag over and fasten with paper clips.  Bake in 425 degree oven for 1 hour.  (Bag will not burn.)  Remove from oven, open bag with scissors, remove pie and cool on wire rack.

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4. Appetizers, Salads and Breads:
Artichoke Pepper Pizza

from Great Lake Effects...
Buffalo Beyond Winter and Wings

INGREDIENTS:

1 medium red bell pepper
1 teaspoon olive oil
2 cloves of garlic, crushed
1/4 cup light mayonnaise
1/8 teaspoon red pepper
1/8 teaspoon black pepper
1 cup artichoke hearts
1 (1-pound) Boboli pizza crust
1 cup shredded mozzarella cheese
1/2 cup crumbled feta cheese
1/2 teaspoon thyme

TO PREPARE:

Cut the red bell pepper into strips.  Saute in the olive
  oil in a skillet for 3 minutes.  Stir in half the garlic.
  Saute for 1 minute.
Process the remaining garlic, mayonnaise, red pepper, black
  pepper and artichokes in a food processor until the
  artichokes are finely chopped.
Place the pizza crust on a baking sheet.  Spread with the
  artichoke mixture to within 1/2 inch of the edge.  Top
  with the red bell pepper.  Sprinkle with the mozzarella
  cheese, feta cheese and thyme.
Bake at 450 degrees for 14 minutes.

SERVINGS:  4

Copyright 1997 The Junior League of Buffalo, Inc.  All rights reserved.  Visit The Junior League of Buffalo website (http://www.jlbuffalo.org) to purchase copies of Great Lake Effects: Buffalo Beyond Winter and Wings, e-mail jlb@buffnet.net or call (716) 884-8865. 
 
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5. Asparagus w Sliced Almonds and Parmesan Cheese

"This simple recipe takes ordinary asparagus and turns it into a side
dish that any man in your life will love! Serve as a side dish to
grilled salmon or turkey meatballs."

4 servings 
PREP TIME  2 Min 
COOK TIME  10 Min 
READY IN  12 Min

2 T butter
1 lb asparagus, bottoms trimmed
1/3 C sliced almonds
1/3 C Parmesan cheese

Melt butter in a lg skillet over med-hi heat. Add the asparagus, and
cook, stirring, about 3 min. Stir in almonds and parmesan, and cook
until the cheese is slightly browned, about 3-5 min.

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A CraftELady Mailing
Julia G
Tulare CA

 

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