This issue "T"   10-04-2012

 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. Tangy Bay Shrimp Chowder
2. Toffee Imperial
3. Tomatoes Rockefeller
4. Tortellini with Spinach and Mushroom Sauce Recipe
5. Twice Baked Harvest Squash
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1. Soups and Vegetables:
Tangy Bay Shrimp Chowder

from Portlandís Palate...
A Collection of Recipes from the City of Roses

INGREDIENTS:

1/2 cup butter (1 cube)
1 large onion, coarsely chopped
2 cups celery (4 stalks), finely chopped
3 cups mashed potatoes (3 potatoes, peeled, cut into thirds, boiled and mashed.  Do not whip.)
2-1/2 cups half and half
1 cup dry white wine
1-1/2 pounds cooked bay shrimp, divided
Salt and white pepper
Shrimp, parsley and chopped green onion for garnish

TO PREPARE:

In a large stockpot over medium heat, melt butter.  Add onion and celery.  Sautť until softened (about 8 minutes).  Add potatoes and half and half and stir.  Stir in wine and pepper.  Reduce heat to medium low.  Heat 10 minutes, stirring frequently.  (Soup base may be made ahead.)

Just before serving, stir in 1 pound shrimp and simmer 5 minutes.  If soup is too thick, thin with 1/2 cup of half and half.  Garnish and serve with remaining shrimp, parsley and green onion.

SERVES:  4 - 6

Copyright 1992 The Junior League of Portland, Oregon, Inc.  All rights reserved.

To purchase copies of From Portlandís Palate, visit the Junior League of Portland, Oregon web site or call (503) 297-6364.
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2. Toffee Imperial

A dessert for any family occasion.

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

INGREDIENTS:
1 cup fine quality margarine
1-1/2 cups firmly packed light brown sugar
2/3 cup coarsely chopped toasted almonds
4 (1-ounce) Hershey bars
1/2 cup finely chopped toasted almonds


TO PREPARE:
Combine margarine and sugar in a heavy two-quart saucepan.  Cook over low heat, stirring, until mixture comes to a full boil.  Do not burn.  Continue to boil, stirring occasionally, until mixture reaches the hard-crack state or a candy thermometer registers 300 degrees.  Remove from heat.  Quickly stir in coarsely chopped almonds.  Pour into a greased nine by thirteen-inch pan.  Let stand until set but still very warm.  Place pieces of Hershey bars over the top; as chocolate softens, spread evenly with a spatula.  Immediately sprinkle with finely chopped almonds.  Lightly press almonds into the chocolate.  Cool until completely hardened.  Break toffee into irregular pieces; store in a covered container.
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3. Tomatoes Rockefeller

Enjoy a vegetarian specialty


From, "Traditions...A Taste of the Good Life," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

12 thick slices tomato
2 (10-ounce) packages frozen chopped spinach
1 cup soft bread crumbs
1 cup seasoned bread crumbs
1 to 1-1/2 cups finely chopped green onions
6 eggs, slightly beaten
3/4 cup melted butter or margarine
1/2 cup grated Parmesan cheese
1/2 teaspoon minced garlic
1 teaspoon salt
1 teaspoon thyme
Hot sauce to taste

TO PREPARE:

Arrange tomato slices in a lightly greased 9 x 13 baking dish.  Set aside.  Cook spinach according to package directions, drain well, and squeeze to remove excess water.  Add remaining ingredients, stirring well.  Mound mixture on tomato slices.  Bake at 350 degrees for about 15 minutes.

SERVINGS:  12Copyright 1983 The Junior League of Little Rock, Inc.  All rights reserved.  To purchase copies of Traditions... A Taste of the Good Life, visit the the Junior League of Little Rock website (http://www.jllr.org/?nd=jllr_cookbooks) or call the office at (501) 666-0658.

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4. Tortellini with Spinach and Mushroom Sauce Recipe

This creamy sauce will delight you.


From "True Grits  . . . Tall Tales and Recipes from the New South," published in cooperation with your Daily InBox newsletter.


INGREDIENTS:

3 large shallots, sliced
2 cloves of garlic, minced
1/4 cup butter or margarine
1-1/2 pounds fresh mushrooms, sliced
1/4 cup dry sherry
1/2 cup chicken broth
1 cup whipping cream
2 tablespoons lemon juice
1 envelope Alfredo sauce mix
10 ounces fresh spinach, chopped
3 tablespoons chopped fresh basil
2 pounds cheese tortellini, cooked
1/2 cup grated Parmesan cheese


TO PREPARE:

*  Saute the shallots and garlic in the butter in a medium saucepan until tender.  Add the mushrooms.  Saute for 2 minutes.
*  Stir in the wine, chicken broth, cream, lemon juice and Alfredo sauce mix.  Bring to a boil.  Add the spinach, basil and tortellini.
*  Cook for 3 to 4 minutes or just until the spinach is wilted, stirring occasionally.  Sprinkle with the cheese to serve.

SERVES: 8 Copyright 1994 The Junior League of Atlanta, Inc.  All rights reserved.  Visit The Junior League of Atlanta web site (http://www.jlatlanta.org/cookbooks/) to purchase copies of True Grits . . . Tall Tales and Recipes from the New South and other fine cookbooks, or call (404) 233-4767. 
 
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5. Twice Baked Harvest Squash

This Twice Baked Squash recipe will have you going back for seconds!


From, "Colorado Colore: A Palate of Tastes"  by The Junior League of Denver, Inc. published in cooperation with your Daily InBox newsletter.

INGREDIENTS:


3-1/2 cups water
1 cup wild rice blend
3 (10- to 12-ounce) orange acorn squash,
cut into halves and seeded
1/4 cup (1/2 stick) butter
2 cups finely chopped onions
2 teaspoons crumbled dried sage leaves
2 Tablespoons fresh lemon juice
1/2 cup dried cranberries
1/2 cup hazelnuts, roasted and coarsely chopped
1/4 cup fresh parsley, minced
1 Tablespoon brown sugar
Salt and pepper to taste
3 Tablespoons cranberries
3 Tablespoons hazelnuts, roasted and coarsely chopped

 
TO PREPARE:

Bring the water and wild rice to a boil in a large heavy saucepan; reduce the heat.  Simmer, covered, for 1 hour or until the rice is tender; drain.  Remove the rice to a large bowl.
Arrange the squash halves cut side down on an oiled baking sheet.  Bake at 375 degrees for 40 minutes or until tender; reduce the oven temperature to 350 degrees.  Let stand until cool.  Scoop out the squash pulp carefully, leaving a 1/4-inch shell.  Place the pulp in a small bowl.
 
Heat the butter in a large nonstick skillet over medium heat.  Saute the onions in the butter for 15 minutes or until very tender.  Stir in the sage.  Saute for 2 minutes.  Add the wild rice, squash pulp and lemon juice, mixing well and breaking up the squash pulp into smaller pieces.  Stir in 1/2 cup dried cranberries, 1/2 cup hazelnuts, parsley and brown sugar.  Season with salt and pepper.
 
Mound the rice mixture evenly in the reserved shells.  You may prepare up to this point 6 hours in advance and store, covered, in the refrigerator.  Arrange the shells in a roasting pan.  Bake for 25 minutes or until heated through.  Remove the stuffed shells to a serving platter.  Sprinkle with 3 Tablespoons cranberries and 3 Tablespoons hazelnuts.  If time is of the essence, pierce the squash with a fork and microwave for about 10 minutes or until tender.


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