This issue "R"   09-27-2012

 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. Rae's Strawberry Mold
2. Roasted Asparagus
3. 
Rolled Roast Alexander
4. Rose Parade Pancakes
5. Royal Red Snapper
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1. Rae's Strawberry Mold


Categories: None

Yield: 1 servings      
   
      1 pk (small size) strawberry jello
      1    Container; (8 oz) no fat plain yogurt
      1 c  Water
      1    Container; (10 oz) frozen strawberries


Prepare jello with 1 C of water. Put strawberries* in either a blender or processor and blend till smooth. Add Yogurt & blend, then add jello mixture and blend. Refrigerate till mixture is jelled and not runny. Serve and enjoy.

*Note-If I have fresh strawberries in the house I also add some of them to the mixture. It tends to make it less sweet.

Source: FreeGroups.net
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2. Roasted Asparagus

Prapare these yummy veggies for a delicious dinner side!

From, "River Road Recipes IV... Warm Welcomes" published by The Junior Welfare League of Baton Rouge in cooperation with your Daily InBox newsletter

INGREDIENTS:
2 bunches asparagus
1/3 cup olive oil
2 teaspoons kosher salt


TO PREPARE:
Snap off the woody ends of the asparagus spears and arrange in a single layer on a baking sheet.  Brush the spears with olive oil and sprinkle with the salt.

Broil until tender but firm.  The cooking time will vary depending on the size of the spears.  Small spears take approximately 3 to 5 minutes, while thicker spears take approximately 5 to 7 minutes.
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3. Rolled Roast Alexander

Serve along with your favorite mashed potatoes recipe


From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

1 (4- to 6-pound) shoulder roast
1 clove garlic, cut
1 (10-1/2 ounce) can chicken broth
3 Tablespoons butter or margarine
1/4 cup minced onion
1 clove garlic, crushed
2 cups bread crumbs, unseasoned
1 cup grated Parmesan cheese
1/2 cup chopped parsley
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon basil
2 Tablespoons flour
1 (8-ounce) can mushrooms
1/2 cup dry white wine

TO PREPARE:

Place roast in roasting pan and rub with garlic.  Add chicken broth.  Roast at 325 degrees for 40 minutes per pound, basting occasionally.  Meanwhile, melt butter in skillet; add onion, crushed garlic, and slightly brown.  Stir in bread crumbs, cheese, parsley, salt, pepper, and basil.  Remove roast from oven, cut off string, and brush meat generously with pan drippings.

Roll roast in crumb mixture, being sure to coat all sides completely.  Pour off drippings from pan and reserve.  Return roast to oven and bake at 350 degrees for 20 minutes.  Heat 1-1/2 cups pan drippings in skillet.  Gradually stir in flour, mushrooms, and wine.  Cook until thick, stirring constantly.  Serve this sauce with the roast.

SERVES:  6 - 8Copyright 1979 The Junior League of Baton Rouge, Inc.  All rights reserved.  Visit The Junior League of Baton Rouge website (http://www.juniorleaguebr.com) to purchase copies of River Road Recipes II and other fine cookbooks, or call (225) 924-0298.

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4. Rose Parade Pancakes

Breakfast favorite with a cinnamon twist!

From, "California Sizzles" published by The Junior League of Pasadena, Inc. in cooperation with your Daily InBox newsletter.

INGREDIENTS for Pancakes:
1 egg, beaten
1 cup milk
2 Tablespoons vegetable oil
1 cup all purpose flour, sifted
1/2 teaspoon salt
2 Tablespoons baking powder
2 Tablespoons sugar

 
INGREDIENTS for Cinnamon Syrup:

1 cup sugar
1/2 cup light corn syrup
1/4 cup water
3/4 teaspoon cinnamon
1/2 cup evaporated milk


TO PREPARE:
For the pancakes, combine egg, milk and oil. Add dry ingredients and beat until smooth.  Batter should be thick. Heat griddle.  Brush griddle lightly with oil.  Spoon about 1/4 cup of batter, per pancake, onto griddle.  Cook until top of pancake is set and flip. Cook until golden brown.
 
For the syrup, combine sugar, syrup, water and cinnamon in a saucepan. Bring to a boil and cook 2 minutes, stirring constantly. Cool 15 minutes and add evaporated milk.
 
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5. Royal Red Snapper

Bring a taste of the sea home tonight



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

INGREDIENTS:

3/4 cup chopped celery
1/2 cup chopped onion
1/4 cup butter
1 quart toasted bread crumbs
1/2 cup sour cream
1/4 cup chopped lemon sections
2 Tablespoons grated lemon rind
1 teaspoon salt
1 teaspoon paprika
2 or 3 whole red snappers, or redfish (3-4 pounds dressed fish)
Salt
3 Tablespoons melted butter
1/4 cup dry white wine

TO PREPARE:

To prepare stuffing, saute celery and onion in butter until tender; combine with bread cubes in large bowl.  Add sour cream, lemon sections, lemon rind, salt and paprika; mix thoroughly.  Spread stuffing in a well-greased baking dish.  Sprinkle fish inside and out with salt.  Cut into individual sized portions and arrange over stuffing.  Bake in 350 degree oven for 40-60 minutes, or until fish flakes easily.  Make basting sauce by combining melted butter and wine.  Baste fish occasionally while cooking.

SERVES:  6Copyright 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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