This issue "G"   03-12-2012

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!
 
 
Index
1. Garlic Cheese Grits
2. German Chocolate Cake Recipe
3. Grandmother's Frozen Fruit Salad Recipe
4. Greek Marinated Kabobs
5. Grilled Potato Wedges with Barbecue Dipping Sauce
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1. Garlic Cheese Grits

from River Road Recipes... The Textbook of Louisiana Cuisine

INGREDIENTS:

1 cup grits, uncooked
4 cups water
1 tablespoon salt
1 stick butter or oleo
1 roll garlic cheese
1/2 pound sharp cheese
2 tablespoons Worcestershire sauce

TO PREPARE:

Cook the grits in the salted water.  When cooked, add the butter, garlic cheese, sharp cheese and Worcestershire sauce.  Stir until the butter and cheese have melted.  Put in greased casserole and sprinkle with paprika.  Bake in preheated 350 degree oven for 15 to 20 minutes.

SERVES:  8 - 10

Copyright 1959 The Junior League of Baton Rouge, Inc.  All rights reserved.  Visit The Junior League of Baton Rouge web site (http://www.juniorleaguebr.com) to purchase copies of River Road Recipes... The Textbook of Louisiana Cuisine  and other fine cookbooks, or call (225) 924-0298.
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2. German Chocolate Cake Recipe

Drizzle your plate in chocolate bliss
 
From "River Road Recipes... The Textbook of Louisiana Cuisine," published in cooperation with your Daily InBox newsletter.

INGREDIENTS for German Chocolate Cake:
   
2 cups sugar   
1 cup shortening   
4 egg yolks   
1/4 pound German sweet chocolate   
1/2 cup boiling water   
2-1/2 cups all-purpose flour   
1 cup buttermilk   
1 teaspoon soda   
1 teaspoon vanilla   
Pinch of salt   
4 stiffly beaten egg whites

INGREDIENTS for Filling and Icing:
   
1 cup sugar   
1 cup evaporated milk   
1 stick butter or margarine   
3 beaten egg yolks   
1 cup flaked coconut   
1/2 to 1 cup chopped pecans   
1 teaspoon vanilla

TO PREPARE German Chocolate Cake:

Cream together sugar and shortening.  Add egg yolks one at a time.  Melt chocolate in boiling water and add to mixture.  Add flour alternately with buttermilk, with soda dissolved in 1/4 cup of the buttermilk.  Add vanilla and salt.  Fold in stiffly beaten egg whites.   Pour into three 9-inch cake pans.  Bake 30 minutes at 350 degrees.  Ice with special icing for this cake or fudge icing.

TO PREPARE Filling and Icing:

Cook together in double boiler, stirring constantly, sugar, milk, butter and egg yolks.  Cook until thick.  Add coconut, pecans and vanilla.  Use to fill and ice cake.

SERVES: 8 - 12 
Copyright 1959 The Junior League of Baton Rouge, Inc. All rights reserved. Visit TheJunior League of Baton Rouge web site (http://www.juniorleaguebr.com)to purchase copies of RiverRoad Recipes... The Textbook of Louisiana Cuisine and other fine cookbooks, or call(225) 924-0298.
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3. Grandmother's Frozen Fruit Salad Recipe

Fresh taste with a homemade touch

From "Atlanta Cooknotes," published in cooperation with your Daily InBox newsletter.


INGREDIENTS:
   
1 eight-ounce package softened cream cheese   
1/2 cup sugar   
1/4 cup lemon juice   
1/4 teaspoon salt   
1-1/2 cups sour cream   
1 pint blueberries   
2 cups chopped peaches   
1 cup seedless grapes   
1/4 cup chopped maraschino cherries or strawberries    
pineapple rings   
lettuce   
sour cream   
maraschino cherries

TO PREPARE:

Beat cream cheese, sugar, lemon juice, salt, and sour cream.  Stir in blueberries, peaches, grapes, and chopped cherries.  Place paper liners in 16 muffin tins, fill with mixture, and freeze.  Remove salad from freezer about 15 minutes before serving.  Peel liners and allow salad to soften slightly.  Place each salad on a pineapple ring resting on a bed of lettuce.  Garnish with a dollop of sour cream and top with a maraschino cherry.

SERVES: 16Copyright 1997 The Junior League of Atlanta, Inc. All rightsreserved.Visit TheJunior League of Atlanta web site (http://www.jlatlanta.org/cookbooks/)to purchase copies of AtlantaCooknotes and other fine cookbooks, or call (404) 233-4767.

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4. Greek Marinated Kabobs

From, "Great Lake Effects...Buffalo Beyond Winter and Wings," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

1/2 cup olive oil
1/4 cup lemon juice
1/4 cup minced fresh parsley
1 small onion, chopped
1 clove garlic, minced
1 teaspoon salt
1 teaspoon thyme
1 teaspoon marjoram
1/2 teaspoon pepper
1/4 teaspoon celery seeds
8 ounces lamb, cut into 1-inch pieces
Whole mushrooms
Onions, cut into wedges
Green bell peppers, cut into wedges
Carrots, cut into chunks

TO PREPARE:

Combine the olive oil, lemon juice, parsley, chopped onion, garlic, salt, thyme, marjoram, pepper and celery seeds in a bowl and mix well.  Pour over the lamb in a shallow dish, turning to coat. Marinate, covered, in the refrigerator for 8 to 10 hours, turning occasionally.  Drain, reserving the marinade.

Thread the lamb, mushrooms, onion wedges, green peppers and carrots alternately on skewers. Grill over hot coals until the lamb is done to taste and the vegetables are of the desired degree of crispness, turning and basting occasionally with the reserved marinade.

NOTE:  This recipe is also excellent with chicken or beef.

SERVINGS:  3 - 4Copyright 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. Grilled Potato Wedges with Barbecue Dipping Sauce

A brush of Cajun seasoning makes these grilled potatoes an irresistible side when served with BBQ sauce and sour -cream mix.

From eatbetteramerica.

Prep Time:45 min

Start to Finish:45 min

makes:4 servings (8 wedges and 2 tablespoons dip each)

4 medium white potatoes
Cooking spray
1 teaspoon Cajun seasoning
1/2 cup fat-free sour cream
2 tablespoons barbecue sauce

1. Heat gas or charcoal grill. Cut each potato lengthwise into 8 wedges; pat dry with paper towels. Spray potato wedges thoroughly with cooking spray. Sprinkle with Cajun seasoning. Place in grill basket (grill "wok").
2. Place grill basket on grill rack over medium heat. Cover grill; cook 30 to 40 minutes, stirring every 10 minutes, until potato wedges are tender.
3. In small bowl, mix sour cream and barbecue sauce. Serve with potato wedges.

High Altitude (3500-6500 ft): Cover and grill over medium-low heat.

Substitution
If Cajun seasoning isnít available, use 1/2 teaspoon chili powder, 1/4 teaspoon ground oregano and 1/4 teaspoon onion or garlic salt.

Health Note
Potatoes are a root vegetable that grow in the ground. Eating the skin of potatoes provides fiber that helps with digestion. Nutritional Information 1 Serving: Calories 200 (Calories from Fat 5); Total Fat 1/2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 280mg; Total Carbohydrate 45g (Dietary Fiber 4g, Sugars 6g); Protein 5g Percent Daily Value*: Vitamin A 2%; Vitamin C 15%; Calcium 6%; Iron 10% Exchanges: 1 1/2 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable Carbohydrate Choices: 3 
*Percent Daily Values are based on a 2,000 calorie diet.

 

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A CraftELady Mailing
Julia G
Tulare CA

 

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