This issue "V"   10-11-2012

 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. Valerie's Kids Snack 
2. Valley Grape Pie
3. Vanilla Glazed Acorn Squash
4. Vegan Sugar Dream Cookies
5. Venetian Meat Pie
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1. Valerie's Kids Snack


Categories: Kids, Candies

Yield: 6 Servings

1/2 c Peanut butter
1/2 c Honey      
1 c  Wheat germ
       Shredded coconut or  Chopped nuts

In bowl, blend peanut butter, honey and wheat germ. Roll into small balls
Roll balls in coconut or nuts. Refrigerate.

Eat when chilled and hardened.

Source: FreeGroups.net
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2. Valley Grape Pie


Categories: Pies, Fruit, Usenet

Yield: 1 Pie

1 1/2 c Graham cracker crumbs
3 tb Sugar
1/3 c Butter, melted
3 ts Cornstarch
2/3 c Sugar
1/4 c Water, cold      
2 lb Grapes, seedless (green), with stems removed
1 tb Lemon juice
1 c  Sour cream
1 tb Sugar
1 ts Vanilla extract


Preheat oven to 350 degrees F. Combine cracker crumbs, about 3 T sugar and butter. Reserve 1/4 cup of this crumb mixture and press the rest into a 9-inch pie pan. Bake at 350 degrees F. for 8 minutes. Allow to cool.

Dissolve cornstarch and about 2/3 cup sugar in cold water in saucepan. Add grapes and bring to boil, stirring constantly. Reduce heat and simmer for 5 minutes. Remove from heat and stir in the lemon juice. Cool.

Spoon this filling into the baked and cooled crust. Mix sour cream with about 1 T sugar and vanilla and spread over pie. Sprinkle with reserved crumbs. Serve.

NOTES
Fruit pie made from green seedless grapes -- This recipe came originally from the Los Angeles Times Magazine. It's unusual: I'd never before thought of using grapes in a pie before. But it's good!

: Difficulty: easy to moderate (burns easily). : Time: 30 minutes.
: Precision: approximate measurement OK.

: Michelle Berteig
: Caltech, Pasadena, California, USA
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3. Vanilla Glazed Acorn Squash

Categories: Eat-lf mail, Low fat, Side dishes, Vegetables

Yield: 4 Servings      

2 sm Acorn Squash, Abt 14 Oz Each
1 c  Nonfat Vegetarian Broth, Chicken Flavor
1 ts Vanilla Extract
2 ts Lowfat Margarine
4    Sprigs Fresh Thyme
      Ground Red Pepper, For Garnish


Preheat oven to 375 deg F. Spray shallow baking dish with nonstick cooking spray.

Halve squash lengthwise; scoop out and discard seeds and pulp. Arrange squash cut-side up in prepared baking dish.

I adjusted the original recipe a bit...changed the regular margarine to low fat and low sodium broth to nonfat vegetarian chicken flavored broth.

In small bowl, combine broth and vanilla.

Place 1/2 tsp low fat margarine in each hollowed-out center. Add 1/4 C of the broth mixture, 1/2 tsp vanilla and 1 thyme sprig to each. Add enough water to baking pan to fill it to 1/2". Bake until tender, about 1 1/2 hrs, brushing cut edges of squash every 30 minutes with some of the broth mixture in the center and adding water to the pan as necessary. Sprinkle with pepper.

This was very, very good.

Entered into MasterCook and tested for you by Reggie Dwork

Recipe by: Weight Watchers, Mar 1995

Source: FreeGroups.net

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4. Vegan Sugar Dream Cookies
posted by Melissa Breyer
Dec 17, 2010

As a young girl I thumbed through my Betty Crocker Cooky Book every single day after school. I think I baked my way through each illustrated cookie in that book. I still have it, the tattered old treasure, complete with splattered pages and notes in my loopy third-grader script.

No other cookie book has ever come close–but there’s one that has recently vied for my affection: Swedish Cakes and Cookies (Skyhorse Publishing, 2008). Something about the layout of the book reminds me of my old fave–with an illustration of each cookie right there beneath its recipe, and the recipes–they’re delightful. This cookie stands out for me because it reminds me of one of my old standbys, with the added bonus of being vegan. I hope you’ll like them. Skal!


INGREDIENTS
7 tablespoons healthy margarine, softened
1 1/4 cups sugar (or a
non-refined substitute)
2 teaspoons vanilla extract
1/3 cup light vegetable oil
2 teaspoon baking powder
1 1/2 cups all-purpose flour
25 almonds, halved

1. Preheat oven to 300F. Beat margarine, sugar and vanilla until light and fluffy. Gradually add the oil.

2. Combine the baking powder with a little flour, and beat into the dough. Knead in the rest of the flour.

3. Divide the dough in half and roll each piece into a rope. Cut each rope into 25 pieces and roll into balls.

4. Place on a a greased or parchment-lined baking sheet. Press an almond half into each ball.

5. Bake on the center oven rack for about 20 minutes, or until just starting to turn golden.

Makes approximately 50 cookies.
 
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5. Venetian Meat Pie

Break the cycle of the ordinary casserole

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

INGREDIENTS:

1 (2-crust) pie pastry
1 pound ground beef
1 small onion, chopped
1/2 cup chopped bell pepper
1 teaspoon chopped fresh parsley
2 Tablespoons olive oil
1 teaspoon salt
1 teaspoon oregano
1/2 teaspoon garlic salt
1/2 cup Italian bread crumbs
1/4 cup shredded Cheddar cheese
1 medium zucchini, thinly sliced
2 tomatoes, thinly sliced
2 Tablespoons olive oil
1 Tablespoon (about) milk
Pepper to taste
Garlic salt to taste

TO PREPARE:

Fit half the pastry into a pie shell.  Brown the ground beef with the onion, bell pepper and parsley in 2 Tablespoons olive oil in a skillet, stirring until the ground beef is crumbly; drain.  Stir in the salt, oregano and 1/2 teaspoon garlic salt.  Combine the bread crumbs and cheese in a bowl and mix well.

Layer the zucchini, ground beef mixture and bread crumb mixture 1/2 at a time in the prepared pie plate.  Arrange the sliced tomatoes over the top and drizzle with 2 Tablespoons olive oil.  Top with the remaining pastry, sealing the edge and making vents in the top.  Brush the pastry with the milk.  Sprinkle lightly with pepper and garlic salt to taste.  Bake at 350 degrees for 1 hour or until light brown.

SERVES:  6 - 8

Copyright 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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