This issue "I"   08-23-2012

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!
 
 
Index
1. Icebox Apple Pie
2. Instant Chocolate Mousse
3. Italian Cheese Meat Loaf
4. Italian Torte
5. Ivy Inn's Scallop and Shrimp Casserole
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1. Icebox Apple Pie


Categories: Pies

Yield: 6 Servings

4 1/2 c Sliced peeled apples
1 1/2 c Water
1 tb Butter or margarine
1/4 ts Cinnamon
1/4 ts Nutmeg      
1 sm Peach flavored gelatin
1 sm Cook & serve vanilla pudding
1    Prepared pie shell


--------------------TOPPING-------------------------

1/2 c Graham cracker crumbs
1 tb Butter or margarine, melted
1 1/2 ts Sugar
1 1/2 ts Brown sugar

In a large saucepan, combine apples, water, butter, cinnamon and nutmeg. Bring to a boil. Reduce heat, simmer uncovered for 5 minutes or until apples are tender. Stir in gelatin and pudding, bring to a boil. Remove from heat, let stand 5-6 minutes. Pour into shell. Add topping over filling. Chill 3-4 hours. Makes 6-8 servings.

Typed by R. Thompson (r-thompson@usa.net) Sept 1998 Source: The News-Enterprise (Elizabethtown KY) Mother's Recipes Cookbook- recipe summitted by Anne Elliott

Posted to MM-Recipes Digest by "Chat Cat" <maintech@ne.infi.net> on Nov 12, 98
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2. "Instant" Chocolate Mousse


Categories: Desserts

Yield: 1 Servings

6 oz Semisweet chocolate
1/2 ts Instant coffee; or 1/3 c. strong coffee
1/3 c Boiling water      
4 lg Eggs; separated
3 tb Sweet Pesach wine or Pesach Liqueur
3 tb Sugar


Put the chocolate and instant coffee in food processor fitted with steel blade, or a blender, and process for a few seconds until chocolate is finely chopped. With the machine running, pour the boiling water in through the top, and continue processing for several more seconds, until the chocolate is completely melted. Add the egg yolks and wine and process until well mixed. In a medium sized bowl, beat egg whites until foamy. Gradually add sugar and continue beating until stiff. Fold chocolate into whites until no streaks of white remain. Turn into serving dishes, and chill for several hours until firm.

Serves 6

Recipe By : The Jewish Holiday Cookbook by Gloria Kaufer Greene
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3. Italian Cheese Meat Loaf

Italian Meatloaf for dinner anyone?

From, "Boot Straps...A Taste of Oklahoma Heaven" published by The Junior Welfare League of  Enid in cooperation with your Daily InBox newsletter.


INGREDIENTS:
1 pound ground beef
3/4 cup bread crumbs
1 egg, beaten
2 (8-ounce) cans tomato sauce
1 teaspoon salt
1/2 teaspoon oregano
1/8 teaspoon pepper
2 cups shredded mozzarella cheese
 
TO PREPARE:
Mix the ground beef, bread crumbs and egg in a bowl.  Blend the tomato sauce, salt, oregano and pepper in a bowl.  Add 1/3 cup of the tomato sauce mixture to the ground beef mixture.
    
Shape the ground beef mixture into a flat rectangle on a sheet of waxed paper.  Sprinkle the cheese down the middle of the rectangle.  Roll up and press the ends to seal.  Arrange the meat loaf seam side down in a baking pan.  Bake at 350 degrees for 1 hour.  Pour the remaining tomato sauce mixture over the meat loaf.  Bake for 15 minutes longer.

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4. Italian Torte

Transport yourself to the Mediterranean with this dish

From "Dining by Design Stylish Recipes - Savory Settings," published in cooperation with your Daily InBox newsletter.

INGREDIENTS:

1 package (16 to 20) sun-dried tomatoes
12 slices provolone cheese
1/2 cup pesto
16 ounces cream cheese, softened
1 to 2 cloves garlic, minced

TO PREPARE:

Place the tomatoes in a medium-size bowl and pour in enough boiling water to cover.  Let stand for 8 to 10 minutes or until softened.  Drain well.  Chop finely.

Cut a piece of cheesecloth large enough to cover the bottom and sides as well as extend over the top of a loaf pan.  Dampen with water and arrange in the pan.

Line the pan with 4 slices of the provolone cheese, covering the entire bottom and sides of the pan by overlapping the slices.  Spread half the pesto over the provolone.

Combine the cream cheese and garlic in a bowl.  Layer 1/2 of the cream cheese mixture, 1/2 of the tomatoes and 1/2 of the provolone in the prepared pan.  Spread with the remaining 1/4 cup pesto.  Layer the remaining cream cheese mixture, tomatoes and provolone cheese over the top.

Pull the cheesecloth tightly across the top; press down to remove excess oil and to mold the torte to the pan.  Chill in the refrigerator for at least 4 hours.  Bring to room temperature before serving.  Turn out on serving platter and remove cheesecloth.  Serve with crackers or sliced bread.

HINT:  May be stored in the refrigerator for up to 3 days.  May use sun-dried tomatoes packed in oil, drained and rinsed well instead of the packaged sun-dried tomatoes.

SERVINGS: 10Copyright 1998 by The Junior League of Pasadena, Inc.  All rights reserved.  Visit The Junior League of Pasadena website (http://www.jrleaguepasadena.org/pasadena/index.jsp) to purchase copies of Dining by Design and other fine cookbooks, or call their cookbook hotline at (626) 796-0162. 
 
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5. Ivy Inn's Scallop and Shrimp Casserole

Categories: Casserole

Yield: 8 Servings      

2 tb Butter
1 lb Shrimp; medium, cleaned
1 lb Scallops
1/2 c Wine; white
1/2 lb Mushrooms; sliced      
1 cn Cream of celery soup
1 c  Sour cream
8 oz Cheddar cheese; grated
Salt and pepper to taste


-------------------WILD RICE------------------------

Follow package directions

In skillet place butter and saute' shrimp and scallops until shrimp turn pink and begin to curl. Add wine, reduce heat to medium and cook for two minutes. Remove shrimp and scallops and set aside. Reduce heat to low; combine remaining ingredients, except rice, and add to skillet. Stir until well blended. Add shrimp and scallops and heat through. Serve over prepared wild rice.

Source: Virginia's Historic Restaurants - Dawn O'Brien - John F. Blair, Publisher, Winston-Salem, NC 1984 - ISBN: 0-89587-037-1

Posted: 06/95 - Grant Ames
From: pickell@cyberspc.mb.ca (S.Pickell)

Source: FreeGroups.net

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A CraftELady Mailing
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