This issue "M"   09-10-2012

 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. Marinated Carrots Olé
2. Mediterranean Chicken Salad Recipe
3. Minestrone Parmesan
4. More Than Mom's Bread Pudding
5. My Favorite Chocolate Pie
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1. Marinated Carrots Olé

It's time to kick up your boots

From, "Cooking by the Boot Straps...A Taste of Oklahoma Heaven," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

2 pounds baby carrots
4 large garlic cloves
1-1/2 teaspoons oregano
1 teaspoon coriander
1 teaspoon salt
3/4 teaspoon cumin seeds
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon freshly ground black pepper
1-1/2 Tablespoons wine vinegar
1/2 cup olive oil
2 teaspoons chopped fresh parsley

TO PREPARE:

Blanch the carrots in boiling water in a saucepan for 2 minutes.  Drain the carrots and immediately immerse in a bowl of ice water to stop the cooking process; drain. Process the garlic, oregano, coriander, salt, cumin seeds, red pepper and black pepper in a food processor until ground.  Add the vinegar.  Process until of a paste consistency.  Add the olive oil gradually, processing constantly until blended.  Add the marinade and parsley to the carrots and toss to mix.  Marinate at room temperature for 2 hours or longer.  Serve at room temperature.

SERVES:  8 - 10Copyright 2002 The Junior Welfare League of Enid.  All rights reserved.  Visit The Junior Welfare League of Enid, Oklahoma website (http://www.jwlenid.com/purchasecookbooks.html) to purchase copies of Cooking by the Boot Straps or call the office (580)234-2665.  The previous cookbook, Stir-Ups, is also available for purchase.
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2. Mediterranean Chicken Salad Recipe

Perfect for the light lunch you're looking for.

From, "Above & Beyond Parsley ...Food for the Senses," published in cooperation with your Daily InBox newsletter.

INGREDIENTS:

1 large cucumber
4 cups cubed poached chicken
1-1/4 cups feta cheese
2/3 cup sliced Greek or black olives
1/4 cup chopped parsley
1/2 cup mayonnaise
3 garlic cloves, minced
1/2 cup plain yogurt
1 tablespoon fresh oregano
Salt and freshly ground pepper, to taste

TO PREPARE:

Peel, seed and chop cucumber. Combine all ingredients by tossing lightly with a fork. (Better if made the day ahead.) Serve chilled or at room temperature.


SERVES: 4 – 6Copyright 1984 The Junior League of Kansas City, Missouri, Inc. All rights reserved.

To purchase copies of Above & Beyond Parsley, visit the Junior League of Kansas City, Missouri, Inc. cookbook order web site or call (816) 444-2112 from 8:30am-4:30pm M-F Central time
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3. Minestrone Parmesan

A classic soup to perk up your evening.

From "Above & Beyond Parsley ...Food for the Senses," published in cooperation with your Daily InBox newsletter.


INGREDIENTS:

1/4 cup olive oil
1 cup minced onion
2 cloves garlic, minced
1/4 cup minced fresh cilantro
3 cups finely diced smoked ham
4 quarts beef broth, boiling
1 cup diced fresh or canned tomatoes
1 cup diced carrots
1 cup diced celery
1/2 cup corn
1 cup diced raw white potatoes
1 cup cooked garbanzo beans
1 cup uncooked small pasta (macaroni or smaller)
2 cups shredded fresh spinach
Freshly ground pepper, to taste
Freshly grated Parmesan cheese, to taste

TO PREPARE:

Heat oil in a large stockpot and saute onions, garlic, cilantro and smoked ham until onions are soft.  Add boiling beef broth and simmer on medium-low heat for 20 minutes.  Add tomatoes, carrots, celery, corn, potatoes and garbanzo beans all at once.  Cover and barely simmer until vegetables are tender.  Add pasta and spinach and cook until pasta is al dente.  Season with pepper.  Stir in freshly grated Parmesan cheese and serve hot.

NOTE:  This hefty soup is best prepared a day ahead and reheated to serve.  Make 2 batches and freeze the extra.

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.



SERVES: 10-12Copyright 1984 The Junior League of Kansas City, Missouri, Inc.  All rights reserved.

To purchase copies of Above & Beyond Parsley, visit the Junior League of Kansas City, Missouri, Inc. cookbook order web site or call (816) 444-2112 from 8:30am-4:30pm M-F Central time.

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4. More Than Mom's Bread Pudding

A traditional holiday treat the whole family will love.


From, "Great Lake Effects: Buffalo Beyond Winter and Wings"  by The Junior League of Buffalo, published in cooperation with your Daily InBox newsletter.

INGREDIENTS:
1 loaf slightly dry French bread
1 cup raisins rum or bourbon
4 cups milk
1 cup sugar
1/2 cup packed brown sugar
1 cup chopped walnuts or pecans
1 cup shredded coconut
3 tablespoons melted butter
2 tablespoons vanilla extract
4 eggs, beaten rum sauce

INGREDIENTS FOR RUM SAUCE:
1 cup confectioners' sugar
1/2 cup butter
1/2 egg yolk
1/2 cup rum or bourbon

TO PREPARE:
Cut the bread into 6 to 8 cups of cubes. Dry at room temperature for a few days or in a slow oven for a short time. Plump the raisins in rum or bourbon if desired. Combine the milk, sugar, brown sugar, raisins, walnuts, coconut, butter, vanilla and eggs in a bowl and mix well. Add the bread cubes and mix gently. Let stand until the milk is absorbed. May add additional milk if needed for moist cubes. Pour into a buttered 9 x 12-inch baking dish. Bake at 350 degrees for 1-1/2 hours. Serve warm or cold with Rum Sauce.


TO PREPARE RUM SAUCE:
Combine confectioners' sugar and butter in a saucepan. Cook until blended, stirring constantly. Stir in the egg yolk. Add the rum gradually, stirring constantly. Cook until heated through, stirring frequently. 
 
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5. My Favorite Chocolate Pie

Just add a dab of whip cream


From, "Cooking by the Boot Straps...A Taste of Oklahoma Heaven," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

1-1/2 cups sugar
1/2 cup baking cocoa
1/3 cup cornstarch
1/8 teaspoon salt
2 cups milk
3 egg yolks, beaten
1 teaspoon vanilla extract
1 teaspoon butter or margarine
1 baked (9-inch) pie shell
3 egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
6 Tablespoons sugar

TO PREPARE:

Combine 1-1/2 cups sugar, baking cocoa, cornstarch and salt in a saucepan and mix well.  Add the milk gradually, stirring constantly.  Cook over medium heat until bubbly, stirring constantly.  Cook for 2 minutes longer, stirring constantly.  Remove from heat.  Stir a large Tablespoon of the hot mixture into the egg yolks.  Stir the egg yolk mixture into the hot chocolate mixture.  Cook for 2 minutes, stirring constantly.  Remove from heat.  Stir in 1 teaspoon vanilla and butter.  Spoon into the pie shell.

Beat the egg whites, 1/2 teaspoon vanilla and cream of tartar in a mixing bowl until soft peaks form.  Add 6 Tablespoons sugar gradually, beating until stiff glossy peaks form.  Spread over the prepared layer.  Bake at 350 degrees for 12 to 15 minutes or until light brown.  Let stand until cool.

SERVES:  6 - 8

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