This issue "I"   03-19-2012

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!
 

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Index
1. Ice Cream Sodas with Variations recipe
2. Inside Out Lasagna - Pampered Chef Recipes
3. Irresistible Cheese Pie
4. Italian Roasted Pepper Soup Recipe
5. Italian Rum Custard Strawberry Trifle
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1. Ice Cream Sodas with Variations recipe

Posted by bettyboop50 at recipegoldmine.com June 1, 2001

I have had this for a long time. I don't know where I got it from, but have been making for quite a while, until I misplaced it. I accidentally found it while going through some of my TNT recipes. Hope you all enjoy! See the notes below for the amount that you will need.

Black and White Ice Cream Soda

I add some instant coffee and make it a mocha ice cream soda.

Chocolate syrup
Seltzer
Vanilla ice cream

Bodacious Black and White Ice Cream Soda

I add some Kahlua and some butterscotch schnapps.

Chocolate syrup
Seltzer
French vanilla ice cream

Canary Island Special Ice Cream Soda
Vanilla syrup
Seltzer
Chocolate ice cream

Black Cow

Root beer soda
Vanilla ice cream

Brown Cow
Coca Cola soda
1 tablespoon chocolate syrup
Vanilla ice cream

Strawberry Soda Ice Cream Soda
1/4 cup strawberry syrup
A splash of milk
Seltzer
Vanilla or strawberry ice cream

NOTES: traditionally an ice cream soda is flavoring, charged water, ice cream and possibly a nice dab of whipped cream.

The technique is 1, 2, 3. You put 2 tablespoons of syrup or flavoring in the bottom of the largest glass you have. Add seltzer water stirring as you pour to within 2 inches of the lip of the glass. Add 1 large scoop of very firm ice cream trying to get it to straddle the rim of the glass, yet still submerged in the seltzer enough to touch the seltzer deep enough to begin reacting with the bubbles to create a foamy heat. If the ice cream is to deep in the mixture, it will over flow. If it doesn't touch the seltzer at all you don't have a soda. With a little practice you will reach a perfect balance. Top soda with a hefty squirt of whipped cream. The possible combinations are unlimited.

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2. 
Inside Out Lasagna
Pampered Chef Recipes

1 pkg. uncooked bowtie pasta
1/2 medium onion; chopped
1 1/4 lbs beef or sausage links (casings removed)
2 garlic cloves pressed
1 jar marinara sauce
1 can diced tomatoes in juice
4 eggs
1 container ricotta (32 oz)
2 cups shredded mozzarella
1/2 cup grated parmesan
2 tablespoons snipped fresh parsley
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Preheat oven to 350; cook pasta according to package directions

Meanwhile, chop onion w/ food chopper, cook and stir onion and ground beef on stove 8-10 min or until browned breaking beef into small crumbles. Press garlic into beef using garlic press. Stir in pasta sauce and tomatoes, remove from heat

in stainless mixing bowls, lightly beat eggs with stainless whisk. Add cheese, parsley, salt, and black pepper. Mix well.

To assemble Lasagna, place cooked pasta into bottom of rectangular baker. Top with meat mixture. Spoon ricotta mixture over sauce; Spread evenly. Bake, uncovered, 1 hour or until ricotta mixture is set and lightly browned.



Yield 15 servings



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3. Irresistible Cheese Pie

Enjoy this unique blend of cheese and your favorite veggies!

From, "Traditions...A Taste of the Good Life" published by The Junior League of Little Rock, Inc. in cooperation with your Daily InBox newsletter.


INGREDIENTS:
3 (8 ounce) packages cream cheese, softened
1 (4 ounce) package Bleu cheese, crumbled
4 ounces Cheddar cheese, grated
1 package Hidden Valley Ranch Original salad dressing mix
6 or 8 different condiments:
  chopped ripe olives, green olives, nuts, caviar, shrimp,
  green onion, pimiento and cooked bacon


TO PREPARE:
In 3 separate bowls, mix 1 package cream cheese with Bleu cheese, 1 package with Cheddar cheese, and 1 with Ranch dressing mix.  Layer cheeses in a pie plate starting with Bleu cheese mixture on bottom, Cheddar in the middle and Ranch dressing on top. 
 
Mark off 6 or 8 sections with a knife or toothpick and fill in each section with the condiment of your choice, being careful to make it colorful.  The cheese part may be prepared ahead and refrigerated.  Add topping before serving and serve at room temperature with crackers.



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4. Italian Roasted Pepper Soup Recipe

Soups are perfect to help fight the winter blues
From, "Dining by Design...Stylish Recipes - Savory Settings," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

10 ounces white mushrooms, sliced
2 Tablespoons water
2 (7-ounce) jars roasted red peppers
3-1/2 cups chicken broth
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 (8-ounce) package fresh cheese-filled tortellini

TO PREPARE:

Combine the mushrooms and water in a large saucepan over medium-high heat.  Cook for 3 minutes or until the mushrooms are slightly softened, stirring occasionally.

Place the undrained roasted peppers in a food processor bowl.  Process for 30 seconds or until smooth.  Add to the mushrooms.  Stir in the tortellini.  Return mixture to a boil.  Cook, uncovered, for 10 minutes or until the tortellini are tender.  Serve immediately.

SERVINGS:  4Copyright 1998 by The Junior League of Pasadena, Inc.  All rights reserved.  Visit The Junior League of Pasadena website (http://www.jrleaguepasadena.org/pasadena/index.jsp) to purchase copies of Dining by Design and other fine cookbooks, or call their cookbook hotline at (626) 796-0162.
 
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5. Italian Rum Custard Strawberry Trifle

Bet you can't eat just one bite! From, "Great Lake Effects...Buffalo Beyond Winter and Wings," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

6 eggs, beaten
3/4 cup sugar
1/4 teaspoon salt
1-1/4 cups flour
1/2 cup sugar
1/2 cup cornstarch
1/2 teaspoon salt
3-1/2 cups milk
2 egg yolks
2 Tablespoons butter, cut into 8 pieces
2 teaspoons vanilla extract

TO PREPARE:

Beat the eggs until frothy.  Add 3/4 cup sugar 2 Tablespoons at a time, beating well after each addition. Beat for 3 minutes longer, scraping the bowl occasionally. Add 1/4 teaspoon salt, beating constantly until mixed. Sift 1/3 of the flour over the egg mixture and fold in.

Repeat the process until all the flour has been incorporated.  Pour into a 9-inch greased and floured springform pan. Bake at 350 degrees for 40 minutes or until the cake tests done. Cool in the pan on a wire rack for 10 minutes.  Loosen the cake from the side of the pan with a sharp knife; remove the side of the pan.  Remove the cake to a wire rack to cool completely.

Combine 1/2 cup sugar, cornstarch and 1/2 teaspoon salt in a saucepan.  Whisk in the milk gradually.  Bring to a boil over medium heat, stirring constantly.  Boil for 3 minutes, stirring constantly.  Remove from heat. Whisk the egg yolks in a bowl.  Stir in 1 cup of the hot milk mixture, whisking constantly.  Whisk the egg yolk mixture into the hot milk mixture.

Cook over low heat for 1 minute, stirring constantly.  Pour into a medium bowl.  Add the butter, stirring until melted.  Stir in the vanilla.  Press waxed paper onto the surface of the custard. Cool slightly.  Chill in the refrigerator.

ASSEMBLING TRIFLE:

4 cups whipping cream
2 teaspoons unflavored gelatin
1/4 cup confectioners' sugar
2 pints fresh strawberries
6 to 9 Tablespoons dark rum

Pour the whipping cream into a mixer bowl.  Sprinkle with the gelatin.  Stir in the confectioners' sugar.  Beat until stiff peaks form.  Chill, covered, in the refrigerator.

Reserve 11 whole strawberries with stems and chill.  Cut the remaining strawberries into thin slices. Cut the cooled cake horizontally into 3 equal layers. Brush the top of each layer with 2 to 3 Tablespoons of the rum.  Cut each layer into 1 x 2-inch fingers.

Reserve 1/4 of the whipped cream. Arrange the cake fingers from 1 layer in the bottom of a trifle bowl or glass bowl with straight sides.  Layer with 1/3 of the custard and half the strawberries. Arrange some cake fingers around the edge.  Spread the strawberries with 1/3 of the remaining whipped cream.

Repeat the process with another layer of cake fingers, 1/3 of the custard, the remaining strawberries and another 1/3 of the whipped cream.  Top with the remaining cake fingers, the remaining custard and remaining whipped cream. Chill for 8 hours or longer.  Pipe the reserved whipped cream into rosettes over the top of the trifle.

Arrange 10 of the reserved strawberries around the edge and 1 in the center.

SERVINGS:  10Copyright 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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