This issue "L"   09-06-2012

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Hi Everyone!
I hope you enjoy the recipes!
 

[Archives ] http://www.acrafteladymailing.com/recipes/archives.html  

 
Index
1. Lamb Hawaii
2. Layered Taco Dip
3. Lazy Lasagna
4. Low Calorie Dressing W/homemade Mix
5. Low Cholesterol Walnut Scones
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1. Lamb Hawaii

All you need is a fresh summer side salad

From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

Boned leg or shoulder lamb roast (about 5 pounds)
Juice of large lemon
Salt and pepper
6 Tablespoons melted butter
1 clove garlic, crushed
1-1/2 Tablespoons grated onion
2 Tablespoons chopped parsley
1/2 teaspoon ground ginger
1 teaspoon paprika
2 teaspoons Worcestershire sauce
1-1/2 cups toasted bread crumbs
1 cup crushed pineapple (reserve juice)
Cayenne
1 cup pineapple juice

TO PREPARE:

Sprinkle roast with lemon juice, salt and pepper.  Let stand for 2 hours.  To make stuffing, combine 3 Tablespoons of the butter, garlic, onion, parsley, ginger, paprika, Worcestershire sauce, bread crumbs and crushed pineapple.  Mix well.  Fill cavity of meat with stuffing and close with skewers.  Dust outside of roast with salt, pepper and cayenne.  Roast at 425 degrees for 30 minutes per pound.  Baste regularly with remaining butter combined with pineapple juice.

SERVES:  6

Copyright 1968 The Junior League of Houston, Inc.  All rights reserved.  Visit The Junior League of Houston web site (http://www.juniorleaguehouston.org/?nd=dept_cookbooks) to purchase copies of the Houston Junior League Cookbook and other fine cookbooks, or call (713) 627-COOK.

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2. Layered Taco Dip

Try this delicious layered dip at your next party!

From, "Traditions...A Taste of the Good Life" published by The Junior League of Little Rock, Inc. in cooperation with your Daily InBox newsletter.

INGREDIENTS:

1 (15 ounce) can refried beans
3 ripe avocados
2 Tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 (8 ounce) carton sour cream
2 Tablespoons mayonnaise
1 (1-1/4 ounce) package taco seasoning mix
2 tomatoes, chopped
1 bunch green onions (tops and bottoms), chopped
1 (8 ounce) package Cheddar cheese, grated
1 (4-1/4 ounce) can chopped black olives, drained
  Picante sauce (Optional)
  Jalapeno peppers (Optional)
  Tortilla chips

 
TO PREPARE:
Spread refried beans on the bottom of a 9 x 13 pyrex dish and set aside.  Mash avocados.  Mix with lemon juice, salt, pepper and garlic powder.  (You may use a 16 ounce container Calavo avocado dip instead of avocado mixture.)  In another bowl, combine sour cream, mayonnaise and taco seasoning mix.  Spread avocado mixture over refried beans.  Spread the sour cream mixture over the avocado mixture.  Sprinkle with tomatoes, onions, cheese and olives, making each a separate layer.  You should have 7 layers when completed.  Serve cold with tortilla chips.  Picante sauce may be spooned over the tomato layer, if desired, and jalapeno peppers may be added to the top.
 
NOTE:  For a special occasion, make a crust of 1-1/2 to 2 cups corn
              chips and 1/4 cup melted butter.  Place in bottom and sides of
              springform pan and bake for 8 to 10 minutes at 350 degrees.
              Layer the taco dip ingredients in the pan.  Refrigerate for
              several hours and unmold at serving time.
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3. Lazy Lasagna


Try this quick lasagna recipe for dinner!

From, "Houston Junior League Cookbook" published by The Junior League of Houston in cooperation with your Daily InBox newsletter.

INGREDIENTS:

2 pounds ground round steak
1 teaspoon salt
1 envelope Lawry's spaghetti sauce mix
2 cans (1 pound each) tomatoes
1 can (15 ounce) tomato sauce
1/2 teaspoon basil
  Grated Parmesan cheese
1 package (8 ounce) lasagna noodles
2 packages (6 ounce each) sliced Mozzarella cheese
 
TO PREPARE:
In Dutch oven or large saucepan, brown meat in salt.  Add spaghetti sauce mix, tomatoes, tomato sauce, basil and a generous sprinkling of Parmesan cheese.  Simmer 30 minutes.  Cook lasagna noodles just until tender.  In 9x11-inch casserole, layer meat sauce, noodles, and Mozzarella cheese. 

Sprinkle with Parmesan cheese.  Repeat layers, saving enough meat sauce to pour over top layer.  Bake in 300-325 degree oven for 20 minutes.  This is a simplified version of lasagna, yet has an authentic taste; better by far if made the day before or at least early in the morning, and then baked just before
serving.

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4. Low Calorie Dressing W/homemade Mix

Categories: Dressings

Yield: 1 Servings      

    1 pk Homemade low-calorie salad Dressing Mix
  3/4 c  Tomato juice -- regular or Spicy
      2 tb Lemon juice
  1/4 ts Horseradish

Combine all ingredients in a glass jar. Shake until well blended. Chill before serving.

Makes about 3/4 c .

Source: FreeGroups.net

Recipe By : Make-A-Mix by Eliason, Harward & Westover
 
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5. Low Cholesterol Walnut Scones

Categories: Breakfast, Brunch, Easter, Consumer, Baked

Yield: 24 Servings

1 1/2 Lb. margarine      
      8 oz Bread flour
      2    Lb. whole wheat flour
  1 1/2 oz Baking powder
     12 oz Egg white
    1/3 oz Baking soda
      6 oz Honey
     10 oz Rolled oats
     14 oz Raisins
  1 1/4    Lb. yogurt
      1    Lb. walnuts


Cut margarine into whole wheat flour, baking powder and baking soda. Add all other ingredients and lightly combine to incorporate on 1st speed of 3-speed mixer. Put onto a floured surface and roll even about 2-in. thick. Cut with a biscuit cutter. Place on a paper-lined or oiled sheet pan. Bake at 350 degrees F 12-15 minutes.

Posted to MM-Recipes Digest V4 #095 by "Mark " on Apr 6, 1997

Source: FreeGroups.net

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