This issue "P"   04-16-2012

 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. Popcorn Balls
2. Pork Medallions au Poivre
3. Potato And Mushroom Hash
4. Poulet Dijon
5. Prize White Layer Cake
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1. Popcorn Balls

by Tiffany Taylor

Makes about 10 large popcorn balls.

2 cups sugar
1/2 cup corn syrup
1-1/2 cups water
1/2 tsp salt
1 tbsp vanilla
1/2 tsp vinegar
5 quarts popped, unsalted popcorn

Spread popcorn over several greased cookie sheets or trays. In a heavy saucepan, combine sugar, corn syrup, water, and salt. Bring to a boil over medium heat. Cook to 250 degrees F on a candy thermometer (hard-ball stage). Stir in vanilla and vinegar.
 
Pour mixture slowly over popcorn, using a spoon to turn popcorn so it's coated evenly. As soon as the syrup is cool enough to touch, form coated popcorn into balls. Let sit until cooled completely.
 
Per serving: 266 calories, 1 g fat, 0 mg cholesterol, 65 g carbohydrates, 2 g fiber, 2 g protein, 119 mg sodium.
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Tiffany Taylor is an avid cook, baker, and cookbook collector. When she isn't investigating new uses for chocolate, she's a freelance editor of computer-related books for Sams and Coriolis and a contributing editor at EarthWeb's CrossNodes.com.   
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2. Pork Medallions au Poivre

INGREDIENTS:

1-1/2 pounds pork tenderloin
  Salt and pepper to taste
3 Tablespoons butter or margarine
3 shallots, minced
1/2 cup dry vermouth
1-1/2 cups chicken stock
1 Tablespoon drained green peppercorns in brine
1-1/2 teaspoons minced fresh thyme
2 teaspoons Dijon mustard
1/2 cup whipping cream

TO PREPARE:

Cut the pork into sixteen 1-inch medallions; flatten slightly with palm of hand.  Season with salt and pepper.
Heat 2 Tablespoons of the butter in a large heavy skillet over medium-high heat until melted.  Add the pork.
Cook for 3 minutes per side or until brown, stirring frequently.  Transfer the pork to a platter.
Heat the remaining 1 Tablespoon butter with the pan drippings in the skillet until the butter melts.  Add the shallots.  Saute for 2 minutes.  Stir in the vermouth.  Bring to a boil.
Boil for 5 minutes or until reduced to the consistency of a glaze, stirring frequently.  Stir in the stock, peppercorns and thyme.  Bring to a boil.
Boil for 10 minutes or until reduced to 1/4 cup.  Whisk in the Dijon mustard; whisk in the whipping cream.
Season with salt and pepper.  Return the pork and any juices to the skillet.
Simmer for 3 minutes or until the pork is cooked through and the sauce thickens slightly, stirring constantly.
Spoon the pork medallions and sauce onto dinner plates. Garnish with additional minced fresh thyme.

.

SERVINGS:  4

Copyright 1997 The Junior League of Buffalo, Inc.  All rights reserved.  Visit The Junior League of Buffalo web site (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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3. Potato And Mushroom Hash

Serve this side dish with roasted chicken or pork.

Serves 4

4 strips Bacon, diced
1 medium Onion, diced
3/4 cup Mushrooms, sliced
2 large Potatoes, grated
1 1/2 teaspoon Parsley, chopped
1/4 cup Cream
Salt and pepper to taste
2 tablespoons Olive oil

Cook the bacon in a skillet until beginning to brown. Add the onion and mushrooms and cook until just soft. Remove to a bowl and mix with the potatoes, parsley, cream and seasonings. Heat the oil in the skillet. Add the mixture and cook (turning once) until browned on both sides.

- Nick Sundberg
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4.                         Meat and Poultry:
                          Poulet Dijon
   
                  from Above & Beyond Parsley...
                      Food for the Senses
                ___________________________________
   
    INGREDIENTS:
   
    4 boneless, skinless chicken breast halves
    1/4 cup (1/2 stick) butter
    2 tablespoons Dijon mustard
    1 clove garlic, minced, plus 1 whole clove, peeled
    1 medium onion, finely diced
    2-1/2 cups chicken broth
    1 tablespoon flour
    3/4 cup dry white wine
    1/2 pound mushrooms, sliced
    4 baguette slices, 1/8- to 1/4-inch thick
    2 tablespoons finely chopped parsley, to garnish
   
    TO PREPARE:
        In a large skillet, heat butter and saute chicken on all sides until browned.  Remove from heat and set aside.
   
    In a medium bowl, mix mustard, minced garlic, onion, broth, flour, wine and mushrooms until well blended.  Pour mixture into a saute pan and simmer, stirring until sauce has thickened slightly.  Add chicken and reheat.
   
    Toast baguette slices and rub with peeled garlic clove.  Spoon 1 teaspoon sauce over each baguette slice.  Serve chicken breasts over baguettes with remaining sauce spooned over the top.  Garnish with chopped parsley.
   
    SERVES 4
                ___________________________________
   
    Copyright 1992 The Junior League of Kansas City, Missouri, Inc.  All rights reserved.
   
    To purchase copies of Above & Beyond Parsley, call the Junior League of Kansas City, Missouri at (816) 444-2112 from 8:30am-4:30pm M-F Central time.
   
    The Junior League of Kansas City, Missouri, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of Above & Beyond Parsley, are returned to the community.

   ------------------------------------------------------
5.                           Desserts:
                   Prize White Layer Cake

                 from River Road Recipes II   
                     A Second Helping
           ___________________________________

INGREDIENTS for Cake:

1-3/4 cups sugar
2/3 cup butter
1/2 teaspoon salt
3 cups sifted cake flour
3 teaspoons baking powder
1 cup milk
1-1/2 teaspoons vanilla extract
1 teaspoon almond extract
5 egg whites

TO PREPARE
Cake:
 
     Reserve 2 or 3 Tablespoons of the sugar for meringue. Cream butter, sugar, and salt until light and fluffy.  Sift flour with baking 3 times.  Add flour alternately with milk and extracts, a small amount at a time.  Beat after each addition until smooth.  Beat egg whites, gradually adding the 2 or 3 Tablespoons of sugar until meringue forms stiff peaks.  Fold into batter very lightly.  Do not beat.  Pour batter into two 9-inch cake pans that have been greased, floured and lined with waxed paper.  Bake at 350 degrees for 30 to 45 minutes.
 
INGREDIENTS for Marshmallow and Pecan Seven Minute Frosting:
 
6 egg whites
6 marshmallows, chopped
1-1/2 teaspoons light corn syrup
  (or 1/4 teaspoon cream of tartar)
1-1/2 cups sugar
1/2 cup cold water
1-1/2 cups broken pecans (a few whole ones for decoration)
1 teaspoon vanilla extract

TO PREPARE Frosting:

     Place all ingredients except vanilla extract and pecans in double boiler.  Beat 1 minute.  Then cook over boiling water, beating constantly with beater until mixture forms peaks (about 7 minutes).  Remove from heat, add vanilla extract.  Beat until a spreading consistency is reached.  Add pecans.  Frost cake and decorate with whole pecans.
YIELDS:  1 cake
         ___________________________________
   Copyright 1994 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 II and other fine cookbooks, or call (225) 924-0298.
 
The Junior League of Baton Rouge, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of River Road Recipes II, are returned to the community.

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