This issue "B"   02-23-2012

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

 
Index
1. Banana Símore-Diabetic Friendly
2. Beef Rouladen
3. Billie's Cabbage Roll
4. Bleu Cheese and Bacon Potato Salad
5. Buttermilk Pie
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1. Banana Símore-Diabetic Friendly

Preparation time: 10 minutes
Baking time: 10 minutes

1 medium-size, firm, ripe banana (about 6 ounces)
2 teaspoons mini semisweet chocolate chips
1 tablespoon miniature marshmallows
1/8 cup graham bear cookies (or 1/2 graham cracker square, broken into pieces)

Preheat oven to 400įF. Peel back, but do not remove, an inch-wide strip of banana peel. Cut a slit along the length of the banana. Be careful not to cut all the way through the banana. Push the chocolate chips down into the slit in the banana, then push in the marshmallows and graham bear cookies. Replace the strip of banana peel. Wrap the banana in aluminum foil. Turn off the oven. Put the banana in the oven for about 10 minutes, or until the marshmallows begin to melt. Eat with a spoon while warm.

Yield: 2 servings
Serving size: 1/2 banana
Nutrition Facts

Per Serving:
  Calories: 126
  Carbohydrate: 26 g
  Protein: 1 g
  Fat: 2 g
  Saturated fat: 1 g
  Sodium: 23 mg
  Fiber: 2 g

Exchanges per serving: 1 fruit, 1 other carbohydrate
Carbohydrate choices: 2
 
Tami Ross is a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.
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2. Beef Rouladen

Ingredients:
4-6 slices top round beef, cut thin
1 medium onion, chopped
1/4 lb bacon,diced
1/4 cup flour
paprika, salt and pepper to season to taste
2 Tbsp salad oil
mustard to spread on the rouladen,
gherkins, thin sliced lengthwise, enough to cover rouladen.


Directions:
Pound beef slices with mallet until very thin.  Spread mustard on the rouladen, add 2-3 slices of gherkins over mustard, divide onion and bacon among the Rouladen.   Add salt and pepper. 
Roll the rouladen up and tie them securely with cotton thread or toothpick.  Sprinkle lightly with flour, salt and pepper.  In large skillet, brown in oil on all sides.
Add hot water, cover and simmer until tender, about 1-1/2 - 2 hours, adding more water if needed. 
Remove beef rolls, remove toothpicks.  Thread carefully and keep warm.  Add the flour mixture to thicken the gravy, stirring constantly.  Serve with the beef rolls.  Leave enough of the gravy for the rouladen if you freeze some, freeze in the gravy.
4 servings.

Source: Recipe Ross

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3.                  Meat and Poultry:
               Billie's Cabbage Roll
       
              from Little Rock Cooks...
     Recipes Handed Down from Generation to Generation
           ___________________________________
 
INGREDIENTS:
 
6 pounds lean ground beef
2 cups cooked rice
Milk to moisten
4 tablespoons chopped parsley
1 tablespoon onion salt
1 tablespoon garlic salt
2 teaspoons pepper
1/2 teaspoon nutmeg
2 large heads cabbage
4 (8-ounce) cans tomato sauce
2 tablespoons brown sugar
 
TO PREPARE:
 
Mix together ground beef, rice, and enough milk to make mixture very moist (approximately 2 cups).  Add parsley, salts, pepper, and 1/4 teaspoon nutmeg.  Form into small individual loaves about the size of your fist, well patted.  Separate cabbage leaves and boil a few at a time until pliable, approximately 1 minute.  Wrap loaves in cabbage leaves, securing with toothpicks and pack tightly into a 10x13-inch pan.  Pour tomato sauce over and sprinkle with the remainder of the nutmeg and the brown sugar.  Cover tightly with aluminum foil and bake 2-1/2 hours in 250 degree oven.  This may be made several days ahead and refrigerated.  In fact, the flavors blend better if this is done.  It freezes well too.
 
SERVES: 18
            ___________________________________
 
Copyright 1972 The Junior League of Little Rock, Inc.  All rights reserved.
 
To purchase copies of Little Rock Cooks, call the Junior League of Little Rock at (501) 666-0658 or order by mail at P.O. Box 7453, Little Rock, AR 72217.  The cost is $18.95 plus $4.00 shipping/handling for first book ($2.00 each additional book).  You may also purchase copies of any of the Junior League of Little Rock cookbooks through their website (http://www.jllr.org).
 
The Junior League of Little Rock, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women, and improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  Proceeds from the sale of Little Rock Cooks support the projects and programs of the Junior League of Little Rock, Inc.
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4.               Appetizers, Salads and Breads:
            Bleu Cheese and Bacon Potato Salad
 
                     from Traditions...
                 A Taste of the Good Life    
           ___________________________________
 
Must be prepared one day in advance!
 
INGREDIENTS:
 
3 pounds new potatoes, peeled
1/3 cup dry white wine
1/3 cup chicken broth
1/3 cup minced parsley
1/3 cup sliced scallions
8 ounces Bleu cheese
3/4 cup vinaigrette dressing
1/4 pound bacon, fried and crumbled
  Salt to taste
  Pepper to taste
 
TO PREPARE:
 
Steam new potatoes, let them cool slightly, and quarter them.  In a large bowl, combine warm potatoes with wine, chicken broth, parsley and scallions, tossing mixture gently.  Let cool.  Then crumble Bleu cheese, add vinaigrette dressing and toss mixture gently.  Chill overnight.  Transfer salad to a salad bowl.  Sprinkle with crumbled bacon and serve at room temperature.
 
SERVINGS:  8
         ___________________________________
 
Copyright 1983 The Junior League of Little Rock, Inc.  All rights reserved.
 
To purchase copies of Traditions, call the Junior League of Little Rock at (501) 666-0658 or order by mail at P.O. Box 7453, Little Rock, AR 72217.  The cost is $18.95 plus $4.00 shipping/handling for first book ($2.00 each additional book).  You may also purchase copies of any of the Junior League of Little Rock cookbooks through their website (http://www.jllr.org).
 
The Junior League of Little Rock, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women, and improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  Proceeds from the sale of Traditions support the projects and programs of the Junior League of Little Rock, Inc. 
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5. Buttermilk Pie
 
Source: Midwest Living
  http://www.midwestliving.com

Makes 8 servings
Prep: 40 minutes
Bake: 40 minutes
Cool: 2 hours
Stand: 2 hours

Ingredients
   Pastry for Single-Crust 9-Inch Pie (see recipe below)
1-3/4  cups sugar
1/4  cup all-purpose flour
1/2  teaspoon salt
1/2  cup butter, melted and cooled
3   eggs
1/2  cup buttermilk
1/2  teaspoon vanilla
1/8  teaspoon lemon extact
   Fresh raspberries (optional)

Directions
1. Prepare and roll out the pastry into a circle about 12 inches in diameter. Wrap pastry around the rolling pin. Unroll and ease pastry into a 9-inch pie plate, being careful not to stretch the pastry. Trim the pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as you like. Don't prick pastry. Line the pastry with a double thickness of foil. 
2. Bake in a 450 degree F oven for 8 minutes. Remove foil; bake 4 to 5 minutes more or until set and dry. Reduce oven temperature to 350 degree F. 
3. Meanwhile, in small mixing bowl, stir together sugar, flour, and salt. In large mixing bowl, beat butter and eggs with electric mixer until just combined. 
4. Add sugar mixture; mix well. Gradually stir in buttermilk, vanilla, and lemon extract. Place partially baked pastry shell on the oven rack. Carefully pour filling into shell. Cover edge of pie with foil to prevent overbrowning. 
5. Bake for 30 minutes. Remove the foil; bake pie for 10 to 15 minutes longer or until a knife inserted near center comes out clean. Cool on wire rack. Refrigerate within 2 hours; cover for longer storage. If you like, serve with raspberries. Makes 8 servings. 
Pastry for Single-Crust 9-inch Pie: Stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. 

Nutritional Information
Nutritional facts per serving
calories: 459, total fat: 22g, cholesterol: 111mg, sodium: 357mg, carbohydrate: 61g, fiber: 1g

© Copyright 2005 Meredith Corporation. All Rights Reserved.

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A CraftELady Mailing
Julia G
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