This issue "S"   10-01-2012

 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. Shrimp Dip
2. Smoked Salmon Pizza
3. Sopa de Almendras (Almond Soup)
4. Southern Spoon Bread
5. SWEET POTATO PIE
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1. Shrimp Dip

1 - 8 oz. pkg of cream cheese
1- can of cream of mushroom soup
1 - Cup of mayonnaise
1- can of shrimp or shrimp pieces (tuna size can drained)
2-3 - stalks of celery finely chopped
3-5 - green onions finely chopped

Blend first 4 ingredients
add the celery and onions
mix thoroughly
serve chilled
< tastes better the longer it's chilled >

Source: More Mail from Mary
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2. Smoked Salmon Pizza

This unusual pizza is a seafood lover's dream.

Serves 2-4

1 Pizza crust (bread machine, mix or refrigerated)
3 ounces Smoked salmon, chopped
1 1/2 cups Provolone, grated
1/4 cup Red onion, minced
1 Tablespoons Capers
1/2 teaspoon Dill weed
1 cup Mozzarella, grated

Top the crust with the provolone. Add the salmon, onions,
capers and dill. Top with the Mozzarella. Bake at 425 until
lightly browned (10-12 minutes).

- Nick Sundberg
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3. Sopa de Almendras (Almond Soup)

INGREDIENTS:
3 Tbsp olive oil
8 oz blanched almonds
2 - 4 cloves garlic, coarsely chopped
3 - 4 slices white bread, cubed
12 black peppercorns
1/4 tsp ground cumin
1/4 tsp saffron
6 cups  chicken stock
1 tsp  red wine vinegar
Chopped parsley for garnish

DIRECTIONS:
Heat the oil in a large pot over moderate heat and brown the almonds, garlic, and bread until golden.  Remove the solids and combine with the peppercorns, cumin, and saffron in an electric blender or food processor.  Process until smooth, adding a little chicken broth if necessary. 
Combine the almond mixture, the remaining chicken broth, and the vinegar in the pan and bring to a boil.  Simmer covered over low heat for 15 minutes and serve garnished with chopped parsley.
Serves 4 to 6.

Source: Recipe Ross

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4.                 Appetizers, Salads and Breads:
                     Southern Spoon Bread

                    from Atlanta Cooknotes      
             ___________________________________

INGREDIENTS:

3/4 cup corn meal
1 teaspoon salt
3 Tablespoons melted butter or margarine
1 cup boiling water
1 cup milk
2 eggs (well beaten)
2 teaspoons baking powder

TO PREPARE:

Combine meal, salt and butter in mixing bowl.  Add boiling
water slowly and beat until smooth.  Add milk, eggs and
baking powder, mixing thoroughly.  Turn into well greased
shallow baking dish and bake in moderate oven (350 degrees)
about 45 minutes.

SERVINGS:  4 - 6
           ___________________________________

Copyright 1982 The Junior League of Atlanta, Inc.  All
rights reserved.

Visit The Junior League of Atlanta web site
(http://www.jlatlanta.org/cookbook.htm) to purchase copies
of Atlanta Cooknotes and other fine cookbooks, or call
(404) 233-4767.

The Junior League of Atlanta, Inc. is an organization of
women committed to promoting voluntarism, developing the
potential of women and to improving the community through
the effective action and leadership of trained volunteers. 
Its purpose is exclusively educational and charitable.  All
proceeds from League fundraising efforts, including from
the sale of Atlanta Cooknotes, are returned to the
community. 
------------------------------------------------------
5. SWEET POTATO PIE

by Tiffany Taylor

Serves 8. To bring eggs to room temperature safely, place them in a
bowl of hot water for 5 minutes. Serve this pie with slightly
sweetened whipped cream.

Unbaked 9-inch piecrust
2 16-oz cans sweet potatoes in syrup, drained
1/2 cup milk
1/4 cup light molasses
1/4 cup brown sugar
2 tbsp butter, melted
2 eggs, at room temperature
1 tsp cinnamon

Preheat oven to 375 degrees F. In a large bowl, mash sweet potatoes
until smooth. Stir in milk, molasses, brown sugar, butter, eggs, and
cinnamon. Spoon mixture into piecrust. Bake 45 to 50 minutes, until a
knife inserted in the center comes out clean.

Cool pie on a wire rack. Serve warm or cool completely.

Per serving: 327 calories, 11 g fat, 64 mg cholesterol, 53 g
carbohydrates, 4 g fiber, 5 g protein, 246 mg sodium.


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