This issue "C"   05-24-2012

 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. Chicken & Spring Vegetable Pasta Salad
2. Chili Cheese Fries
3. Chinese Green Bean Stir-Fry
4. Chocolate Covered Bananas
5. Cosmopolitans
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1. Chicken & Spring Vegetable Pasta Salad

Prep Time: 25 minutes

Ingredients:

SALAD
7 oz. (2 cups) uncooked penne or mostaccioli (tube-shaped pasta)
8 oz. fresh asparagus spears, trimmed, cut into 1" pieces
6 oz. (1-1/3 c) fresh baby carrots, quartered lengthwise
1/2 cup Frozen Baby Sweet Peas
2 cups cubed cooked chicken

DRESSING
1/2 cup low-fat lemon yogurt
1/4 cup mayonnaise or salad dressing
2 tbsp chopped fresh chives
1/4 tsp salt
1/8 tsp pepper
1 clove garlic, minced

Directions:
Cook penne to desired doneness as directed on package, adding asparagus, carrots and peas during last 5 - 7 minutes of cooking time. Cook until asparagus is crisp-tender. Drain; rinse with cold water to cool. Drain well.
In large bowl, combine cooked penne and vegetables, and chicken; mix well.
In small bowl, combine all dressing ingredients; mix well. Pour dressing over salad; toss gently to coat.
Serve immediately, or cover and refrigerate until serving time. If desired, garnish with additional chives.

Serves 4.

Source: Recipe Ross
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2. Chili Cheese Fries

2 tablespoons vegetable oil
2 cups chopped yellow onions
Salt and cayenne to taste
2 pounds ground beef
1 tablespoon chili powder
2 teaspoons ground cumin
Crushed red pepper to taste
2 teaspoons dried oregano leaves
2 tablespoons chopped garlic
3 cups peeled, seeded, and chopped fresh or canned tomatoes
2 tablespoons tomato paste
3 cups beefsteak or beef broth
2 tablespoons masa harina flour
(found in some large supermarkets and specialty food shops)
Vegetable oil for deep frying
2 large Idaho potatoes, peeled and cut into shoestrings,
rinsed in cool water and patted dry
1/2 pound grated Cheddar cheese
1/2 pound grated Monterey Jack cheese
1 cup sour cream
1/2 cup sliced pickled jalapenos

Heat the vegetable oil in a large saute pan over medium heat. Add the onions, season with salt and cayenne, and cook, stirring, until they begin to wilt, about 2 minutes. Add the beef, chili powder, cumin, crushed red pepper, and oregano, season with salt and cayenne, and cook until all the pink in the meat disappears, 5 to 6 minutes. Add the garlic, tomatoes, tomato paste and 2 1/2 cups beef stock, bring to boil, and reduce the heat to medium-low. Simmer, uncovered, until the meat is tender, about 1 hour, stirring occasionally. Skim off any fat that rises to the surface. Combine the masa harina flour with the remaining 1/2 cup stock and mix to blend. Slowly add to the pot, stirring to blend. The mixture will thicken. Cook for 30 minutes, then season again with salt and cayenne. It should be thick enough to coat the back of a spoon.
In a heavy, deep pot or an electric fryer, heat 4 inches of vegetable oil to 360 F. Fry the shoestring potatoes in batches until golden brown, 3 to 4 minutes per batch. Drain on paper towels, then season with salt and cayenne. Preheat the oven to 400 F. Cover the bottom of a large, glass rectangular baking pan with the shoestring potatoes. Combine the Cheddar and Jack cheeses. Sprinkle the cheese over the fries. Bake just until the cheese melts, 3 to 4 minutes. Remove the pan from the oven and spoon the chili over the top of the fries. Garnish with the sour cream and jalapenos.
Serve immediately.
Makes 6 to 8 servings.
 
Source: More Mail From Mary

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3. Chinese Green Bean Stir-Fry

Asian-style green beans with lots of flavor! This recipe is made for a large party; but can be scaled down for a family dinner.  Serve cold or warm.

Yield: 40 servings

Ingredients:
1 cup vegetable oil
13 pounds fresh green beans, trimmed
5 tablespoons minced garlic
5 tablespoons minced fresh ginger root
2 tablespoons kosher salt
1 tablespoon coarsely ground black pepper
2 (8 ounce) bottles black bean sauce

Directions:
In a large wok, heat oil over medium-high heat. Stir in green beans; cook, stirring frequently, for 1 to 2 minutes. Stir in garlic and ginger; cook, stirring frequently, for 3 to 4 minutes. Season with salt and pepper, and then stir in black bean sauce. Continue cooking until green beans are tender.

Source: Laws of Humor's Recipes
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4. Chocolate Covered Bananas

3 ripe large bananas
3 wooden ice cream sticks or skewers
2 C. Hershey's semi-sweet chocolate chips
2 T. shortening
1 1/2 C. coarsely chopped unsalted, roasted peanuts (Optional)
Jimmies (Optional)
Coconut (Optional)

Peel bananas.
Insert wooden stick into each banana piece and place on wax paper covered baking sheet. Cover and freeze until firm.
In a double boiler over hot not boiling water, melt chocolate chips and shortening until smooth.
Remove bananas from freezer just before dipping. Dip each piece into warm chocolate covering the banana completely, roll immediately into peanuts, covering the entire banana. Return to freezer. Serve frozen. Yields 3.

Source: More Mail From Mary 
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5. Cosmopolitans from Mike Fejedelem Montrose
Michigan

For 2 cocktails

4 shots vodka
2 shots Triple Sec
Juice of 1/2 lime
Cranberry juice, just enough to give a pink color

Fill a shaker with ice, add the above ingredients and shake
vigorously. Strain into well-chilled martini glasses.  Of course,
cocktails should always be served with little nibbles. Here are two
favorites:

Middle Eastern Spiced Olives

Take 1/2 pound mixed olives. Toss in 1 tablespoon of harissa (Middle
Eastern red chili paste). Remove the pulp from one preserved lemon,
and cut into small dice. Toss with the olives. (You did make preserved
lemons a few months ago when I gave you the recipe, didn't you? If not
substitute three 1/2-inch strips fresh lemon or orange zest).

Roasted Nuts with Rosemary

Roast 3 cups of mixed raw, unsalted nuts (almonds, pecans, cashews,
hazelnuts, brazil nuts all work well) in a 350-degree oven for about
12 minutes, until golden brown. Transfer the hot nuts to a bowl, and
toss in 3 tablespoons fresh rosemary leaves, very coarsely chopped, 1
teaspoon cayenne pepper, 1 tablespoon melted butter, and 1 tablespoon
kosher salt.
 
Source: Cocktail Central Daily

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A CraftELady Mailing
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