This issue "R"   04-23-2012

 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. Rice with Red Peppers and Nuts 
2. River City Clam Chowder Recipe
3. Roasted Root Vegetables
4. Rolled Flank Steak Florentine
5. Rolled Roast Alexander
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1. Rice with Red Peppers and Nuts

Try this delicious rice dinner side dish.

From, "California Sizzles...Easy and Distinctive Recipes for a Vibrant Lifestyle" published by The Junior League of Pasadena, Inc. in cooperation with your Daily InBox newsletter.

INGREDIENTS:
2 cups chicken stock
1 cup long grain white rice
1/4 teaspoon salt
1/8 teaspoon finely ground pepper
3 Tablespoons pine nuts or almonds
2 Tablespoons butter
2 Tablespoons oil
1 finely chopped medium onion
1/2 cup diced red bell pepper
1/2 cup diced celery
2 Tablespoons finely chopped parsley
  Salt and pepper to taste


TO PREPARE:
Preheat oven to 350 degrees. Bring chicken stock to boil in medium saucepan over high heat.  Add rice, salt and pepper, and stir with fork.  Lower heat, cover and simmer 20 minutes.

Toast nuts in oven for 5 minutes or until lightly browned. In a medium skillet, heat butter and oil over medium heat.  Saute onion, stirring occasionally, until soft.  Add red pepper and celery and continue cooking for about 5 minutes until vegetables are cooked but still slightly crisp.

When rice is cooked, add vegetables, nuts, parsley, salt and pepper. Toss and serve immediately. 
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2. River City Clam Chowder Recipe

Just one spoonful will not be enough


From, "Portlandís Palate... A Collection of Recipes from the City of Roses," published in cooperation with your Daily InBox newsletter.

INGREDIENTS:

8 slices pepper bacon, diced
1/2 cup butter (1 cube)
1/2 large onion, chopped
1 cup celery (2 large stalks), chopped
1/2 cup all-purpose flour
4 (6-ounce) cans chopped clams or 2 cups fresh clams, shucked
3 large potatoes, peeled and cubed
3 cups milk
1/2 cup half and half
Salt and white pepper

TO PREPARE:

In a large stockpot over medium-high heat, cook bacon until browned.  Drain grease.  Add butter, onions, and celery to stockpot and cook over medium heat until softened and onions are translucent.  Add flour and cook 3 minutes, stirring constantly.

Drain clams and reserve liquid in a 1-pint measuring cup.  Add enough water to clam liquid to equal 2 cups.

Add this liquid slowly to mixture in stockpot, stirring constantly.  Add potatoes and bring mixture to boil.  Reduce heat and simmer about 20 minutes or until potatoes are tender.  Add clams, milk and half and half.  Heat until thickened, being careful not to boil.  Add salt and pepper and serve.

SERVES: 8Copyright 1992 The Junior League of Portland, Oregon, Inc. All rights reserved.

To purchase copies of From Portlands Palate . . . A Collection of Recipes from the City of Roses, visit the Junior League of Portland, Oregon web site or call (503) 297-6364.
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3. Roasted Root Vegetables

Give yourself a reason to eat your vegetables


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

INGREDIENTS:

8 carrots, cut into 2-inch slices
6 parsnips, cut into quarters
6 turnips, cut into quarters
6 leek bulbs, cut into quarters
6 red potatoes, cut into quarters
4 kohlrabi, cut into quarters
2 red onions, cut into 1-1/2 inch pieces
1 head garlic, separated into cloves
6 Tablespoons vegetable oil or olive oil
2 cups chicken stock
1 envelope onion soup mix
Salt and pepper to taste

HINT:  Prevent teary eyes by quartering the onions under cold running water.
 
TO PREPARE:

Saute the carrots, parsnips, turnips, leeks, red potatoes, kohlrabi, onions and garlic in batches in the oil in a skillet until light brown; use 1 to 2 Tablespoons of oil per batch. May saute the vegetables in advance and store in the refrigerator.  Bring to room temperature before roasting.

Spoon the sauteed vegetables into a roasting pan.  Stir in the stock and soup mix. Roast at 350 degrees for 1 to 1-1/2 hours or until done to taste, adding additional stock as needed.  Season with salt and pepper.

SERVINGS:  6 - 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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4. Rolled Flank Steak Florentine

A delicious combination with rice and gravy


From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

1 (1 to 1-1/2 pound) flank steak, pounded
2 garlic cloves, crushed
1-1/2 teaspoons salt
1-1/2 (8 ounce) packages softened cream cheese
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (10 ounce) can condensed beef broth
1/4 cup dry red wine
1 Tablespoon all-purpose flour
1/2 cup water
1 (7 ounce) package long grain and wild rice mix, cooked according to package directions
1 (4-ounce) jar chopped pimientos (optional)

TO PREPARE:

Preheat oven to 350 degrees.  Sprinkle garlic and salt over flank steak, and cover with cream cheese and well-drained spinach.  Roll up steak and tie with string.  Place in a shallow baking pan.  Combine beef broth and wine; pour over meat.  Bake one hour, uncovered, adding more broth if needed.  Transfer meat to a platter and keep warm.  Combine flour and water, blending mixture into pan drippings.  Cook and stir until thickened.  Combine cooked rice and pimientos.  Remove string from flank steak.  Slice and serve with rice and gravy.

SERVINGS:  5 - 6Copyright 1997 The Junior League of Atlanta, Inc.  All rights reserved.  Visit The Junior League of Atlanta web site (http://www.jlatlanta.org/shop/ProductList.aspx?CategoryID=9) to purchase copies of Atlanta Cooknotes and other fine cookbooks, or call (404) 233-4767.
 
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5. Rolled Roast Alexander

Serve along with your favorite mashed potatoes recipe


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

INGREDIENTS:

1 (4- to 6-pound) shoulder roast
1 clove garlic, cut
1 (10-1/2 ounce) can chicken broth
3 Tablespoons butter or margarine
1/4 cup minced onion
1 clove garlic, crushed
2 cups bread crumbs, unseasoned
1 cup grated Parmesan cheese
1/2 cup chopped parsley
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon basil
2 Tablespoons flour
1 (8-ounce) can mushrooms
1/2 cup dry white wine

TO PREPARE:

Place roast in roasting pan and rub with garlic.  Add chicken broth.  Roast at 325 degrees for 40 minutes per pound, basting occasionally.  Meanwhile, melt butter in skillet; add onion, crushed garlic, and slightly brown.  Stir in bread crumbs, cheese, parsley, salt, pepper, and basil.  Remove roast from oven, cut off string, and brush meat generously with pan drippings.

Roll roast in crumb mixture, being sure to coat all sides completely.  Pour off drippings from pan and reserve.  Return roast to oven and bake at 350 degrees for 20 minutes.  Heat 1-1/2 cups pan drippings in skillet.  Gradually stir in flour, mushrooms, and wine.  Cook until thick, stirring constantly.  Serve this sauce with the roast.

SERVES:  6 - 8Copyright 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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A CraftELady Mailing
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