This issue "M"   04-02-2012

 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. Mandarin Dream Recipe
2. Marinated Brisket Recipe
3. Marinated Goat Cheese and Garlic
4. Mexican Cornbread
5. My Favorite Chocolate Pie
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1. Mandarin Dream Recipe

Make sure you don't pass this one up

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

INGREDIENTS:

1 (6 ounce) can frozen orange juice
1 package gelatin
1/2 cup sugar
2 Tablespoons flour
2 egg yolks
Pinch salt
1 cup milk
2 egg whites, stiffly beaten
1 loaf angel food cake
1/4 pint whipping cream
1 (11 ounce) can mandarin orange sections

TO PREPARE:

Thaw orange juice concentrate.  Sprinkle gelatin on top and set aside.  Combine sugar and flour.  Mix thoroughly and set aside.  Beat egg yolks until thick with pinch of salt and set aside.  Heat milk to scalding in double boiler.  Pour a small amount of milk into flour mixture, stirring vigorously.  Return to double boiler.  Cook 2 to 3 minutes stirring constantly.  Pour some of this hot mixture into eggs, stirring constantly.  Return to double boiler.  Cook until thickened and mixture coats spoon.  Combine with gelatin and orange juice while hot.  Stir until gelatin dissolves.  Cool.  Beat egg whites and add to mixture.  Slightly oil large loaf pan.  Break up angel food cake in small pieces and add to custard.  Place in pan and let refrigerate for several hours or overnight.  Unmold and ice with whipped cream that has been whipped and sweetened to taste.  Garnish with mandarin oranges and replace in refrigerator.

SERVES:  7 - 8
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2. Marinated Brisket Recipe

Let the flavors melt in your mouth



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

INGREDIENTS:

5 or 6 pounds beef brisket
Meat tenderizer
Garlic salt
Celery salt
Seasoned salt
3 Tablespoons liquid smoke
1/4 cup Worcestershire sauce

TO PREPARE:

Sprinkle meat with tenderizer and salts.  Combine liquid smoke and Worcestershire sauce and pour over meat.  Marinate in refrigerator for 24 hours.  Bake in covered casserole (in marinade) at 225 degrees for 5 to 6 hours.

SERVES:  5 - 6Copyright 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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3.               Appetizers, Salads and Breads:
              Marinated Goat Cheese and Garlic   
 
                 from California Sizzles
  Easy and Distinctive Recipes for a Vibrant Lifestyle
           ___________________________________
 
INGREDIENTS:
 
2 large heads garlic
16 ounces olive oil
11-ounce log Montrachet goat cheese
1-1/2 tablespoons dried rosemary
2 bay leaves
1 tablespoon black peppercorns
French bread
 
TO PREPARE:
 
1.  Carefully separate garlic into cloves.  Peel, leaving cloves whole.  Place peeled garlic in a small saucepan and add just enough olive oil to cover well.  Cook very slowly over low heat until garlic cloves soften.  (If garlic cooks too quickly or browns, it will be bitter.)  Remove from heat and cool.
2.  Meanwhile, slice goat cheese in 1-inch rounds and place in a crock or jar with a tight-filling lid.  Add remaining olive oil, herbs, pepper and cooled garlic with its cooking oil.
3.  Cover and leave at room temperature for 24 hours. Store in refrigerator for up to 2 weeks.  Serve at room temperature with lightly toasted French bread.
 
SERVES: 8
            ___________________________________
 
Copyright 1992 by The Junior League of Pasadena, Inc. and Art Center College of Design.  All rights reserved.
 
Visit The Junior League of Pasadena web site (http://www.jrleaguepasadena.org) to purchase copies of California Sizzles and other fine cookbooks, or call their cookbook hotline at (626) 796-0162.
 
The Junior League of Pasadena, 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 California Sizzles will support the Junior League's indispensable work within the community for those in need.
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4. Mexican Cornbread

A tasty twist to this family favorite.

From, "Tell Me More... A Cookbook Spiced with Cajun Traditions and Food Memorie" published by The Junior League of Lafayette Inc. in cooperation with your Daily InBox newsletter.

INGREDIENTS:
2 eggs
1/2 teaspoon baking powder
1 cup buttermilk
1/3 cup oil
2 4 chopped jalapeno peppers
2 Tablespoons chopped bell peppers
1/2 cup chopped green onions
1-1/2 cups self-rising corn meal
1 cup cream style corn
1 cup grated cheddar cheese


TO PREPARE:
Mix everything together except cheese.  Pour half batter in pan.  Sprinkle half cheese and pour rest of batter, then the rest of the cheese.  Bake at 450 degrees for 30 minutes.
 
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5. My Favorite Chocolate Pie

Just add a dab of whip cream


From, "Cooking by the Boot Straps...A Taste of Oklahoma Heaven," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

1-1/2 cups sugar
1/2 cup baking cocoa
1/3 cup cornstarch
1/8 teaspoon salt
2 cups milk
3 egg yolks, beaten
1 teaspoon vanilla extract
1 teaspoon butter or margarine
1 baked (9-inch) pie shell
3 egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
6 Tablespoons sugar

TO PREPARE:

Combine 1-1/2 cups sugar, baking cocoa, cornstarch and salt in a saucepan and mix well.  Add the milk gradually, stirring constantly.  Cook over medium heat until bubbly, stirring constantly.  Cook for 2 minutes longer, stirring constantly.  Remove from heat.  Stir a large Tablespoon of the hot mixture into the egg yolks.  Stir the egg yolk mixture into the hot chocolate mixture.  Cook for 2 minutes, stirring constantly.  Remove from heat.  Stir in 1 teaspoon vanilla and butter.  Spoon into the pie shell.

Beat the egg whites, 1/2 teaspoon vanilla and cream of tartar in a mixing bowl until soft peaks form.  Add 6 Tablespoons sugar gradually, beating until stiff glossy peaks form.  Spread over the prepared layer.  Bake at 350 degrees for 12 to 15 minutes or until light brown.  Let stand until cool.

SERVES:  6 - 8

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