This issue "A"   05-21-2012

 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. Banana Split Ice Cream Pie-Diabetic Friendly
2. Beef Steak Dijon
3. Beth Daniel's Crab Dip
4. Broccoli Casserole
5. Buttered Linguine with Parmesan
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1. Banana Split Ice Cream Pie-Diabetic Friendly

Preparation time: 25 minutes
Freezing time: 2 hours
Standing time: 10–15 minutes
Banana split ice cream pie

1 six-ounce commercial graham cracker crumb pie crust
1 banana (about 6 inches), sliced
2 cups reduced-fat, no-sugar-added vanilla ice cream, softened
2 cups reduced-fat, no-sugar-added chocolate ice cream
1/4 cup strawberry 100% fruit spread
1/2 cup fat-free whipped topping
8 maraschino cherries with stems, well-drained
3 tablespoons lite chocolate syrup (such as Hershey’s)

Cover the bottom of the piecrust with banana slices. Spread softened vanilla ice cream over the banana slices, pressing it into spaces between bananas, making a smooth layer. Cover and freeze, about 1 hour, or until ice cream is firm. Soften chocolate ice cream 20–30 seconds in the microwave, or by allowing it to sit at room temperature 10–15 minutes. Remove pie from the freezer and cover vanilla ice cream completely with a layer of chocolate ice cream, smoothing it with a dull knife. Cover and return to the freezer until the ice cream is again hardened, about 1 hour. Before serving, allow pie to soften slightly at room temperature for 10–15 minutes and warm the fruit spread. To serve, cut pie into 8 slices and put on serving plates. Drizzle each piece with warm strawberry fruit spread. Top each with a dollop of whipped topping and a maraschino cherry, then drizzle lightly with chocolate syrup. Serve immediately.

Yield: 8 slices
Serving size: 1 topped slice
Nutrition Facts

Per Serving:
  Calories: 261
  Carbohydrate: 41 g
  Protein: 4 g
  Fat: 9 g
  Saturated fat: 3 g
  Sodium: 190 mg
  Fiber: 1 g

Exchanges per serving: 3 other carbohydrates, 2 fat
Carbohydrate choices: 3
 
This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.
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2. Beef Steak Dijon
 
Source: Better Homes and Gardens
  http://www.midwestliving.com

Prep: 13 min.
Cook: 12 min.


Ingredients
2  teaspoons whole black peppers
1  pound beef flank steak
1  cup sliced fresh mushrooms
1/2  cup thinly sliced green onion
1/4  cup water
1/2  teaspoon instant beef bouillon granules
1/3  cup plain low-fat yogurt
1  tablespoon all-purpose flour
2  teaspoons Dijon-style mustard
1  10-ounce package frozen asparagus spears or 1 pound fresh asparagus spears trimmed, cooked and drained

Directions
1. Coarsely crack the black peppers. Rub half of the peppers into each side of the steak. Place steak on the unheated rack of a broiler pan. Broil 3 inches from heat for 6 minutes. Turn steak over and broil for 6 to 8 minutes more or until steak is to desired doneness (160 degrees F for medium doneness). 
2. Meanwhile, for sauce, in a saucepan combine mushrooms, green onion, water, and bouillon granules. Cover and cook over medium heat about 5 minutes or until mushrooms are tender. Stir together yogurt, flour, and mustard. Stir yogurt mixture into mushroom mixture. Cook and stir until thickened and bubbly. Then, cook and stir for 1 minute more. 
3. To serve, thinly slice steak diagonally across the grain. Arrange steak slices and asparagus on dinner plates. Serve with sauce. Makes 4 servings. 

Nutritional Information
Nutritional facts per serving
calories: 256, total fat: 14g, saturated fat: 7g, cholesterol: 61mg, sodium: 208mg, carbohydrate: 8g, fiber: 4g, protein: 26g, vitamin A: 25%, vitamin C: 66%, calcium: 15%, iron: 33% 


© Copyright 2005 Meredith Corporation. All Rights Reserved.
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3.              Appetizers, Salads and Breads:
                Beth Daniel's Crab Dip

                from Atlanta Cooknotes
           ___________________________________

INGREDIENTS:

1 package (8 ounce) softened cream cheese
1 package (6 ounce) frozen crab meat, thawed, or 1 package
(6 ounce) frozen shrimp, cooked
1/4 cup mayonnaise
1/4 cup Miracle Whip Salad Dressing
1 small onion, finely grated
1 tablespoon prepared mustard
1 teaspoon Tabasco sauce
4 tablespoons parsley flakes

TO PREPARE:
Mix all ingredients thoroughly and chill for at least one hour.  Serve with buttered crackers.

YIELD:  1-1/2 cups
            ___________________________________

Copyright 1982 The Junior League of Atlanta, Inc.  All rights reserved.

Visit The Junior League of Atlanta web site (http://www.jlatlanta.org/cookbooks.stm) to purchase copies of Atlanta Cooknotes and other fine cookbooks, or call (404) 233-4767.
 
The Junior League of Atlanta, 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 Atlanta Cooknotes, are returned to the community.

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4.                    Soups and Vegetables:
                   Broccoli Casserole

          From the Houston Junior League Cookbook
           ___________________________________

INGREDIENTS:

1/4 cup finely chopped onion
6 tablespoons butter
2 tablespoons flour
1/2 cup water
1 jar (8 ounces) processed American cheese spread
2 packages frozen chopped broccoli, thawed and well drained
3 eggs, well beaten
1/2 cup soda cracker crumbs

TO PREPARE:
Saute onion in 4 tablespoons of the butter until soft.  Stir in flour.  Add water.  Cook over low heat, stirring, until mixture thickens and comes to a boil.  Blend in cheese.  Combine sauce and broccoli.  Add eggs; mix gently until blended.  Turn into greased 1-1/2 quart casserole.  Cover with cracker crumbs.  Dot with remaining butter.  Bake at 325 degrees for 30 minutes.
 
SERVES: 6 - 8
            ___________________________________

Copyright 1992 The Junior League of Houston, Inc.  All rights reserved.
 
Visit The Junior League of Houston web site (http://www.jrleaguehou.org/cookbooks) to purchase copies of the Houston Junior League Cookbook and other fine cookbooks, or call (713) 627-COOK.
 
The Junior League of Houston, 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 the Houston Junior League Cookbook, are returned to the community.

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5. Buttered Linguine with Parmesan

With the popularity of tomato and cream sauces for pasta,
the simple butter sauces are sometimes forgotten.

Serves 4

½ pound Linguine (dry)
4 Tablespoons Butter
¾ cup Parmesan, grated
To taste Salt and pepper

-Cook the pasta in boiling water to the desired degree of doneness. Drain, but do not rinse. Return to the pot. Toss in the remaining ingredients and warm over low heat until the butter and cheese melts (about 1 minute). Serve immediately as a side dish or entrée.
 
- Nick Sundberg

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