This issue "W"   10-18-2012

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. W African Pineapple Quencher
2. Wacky Cake
3. Waffle Batter
4. White Bean Soup
5. Wild Mushroom Risotto
1. W African Pineapple Quencher

Categories: None

Yield: 8 Servings      

      1 md Pineapple; cut in half lenghtwise, pared, and cored, (rinse and reverse peel)
      4    Whole cloves; (up to 6)
    1/2 c  Water
           Peel from 1 small orange; pith & white membrane removed
      1 qt Boiling water
      2 tb Granulated sugar
           Garnish: mint sprigs

Cut 1 pineapple half into small pieces and transfer pieces to large glass or stainless-steel bowl; wrap remaining fruit in plastice wrap and refridgerate for use at another time. Stud pineapple peel with cloves and add to bowl with pineapple.

In small saucepan bring 1/2 cup water to a full boil; add orange peel and cook for 2 minutes. Drain peel and add to pineapple; add boiling water and sugar and stir to combine. Cover with plastic wrap and let stand at room temperature for 24 hours.

Strain liquid, reserving liquid and fruit and discarding pineapple peel with cloves and orange peel. In blender container, in batches, process pineapple with liquid until smooth; transfer to 2-quart pitcher, cover, and refridgerate until whilled. Serve over ice in chilled glassed and garnish each partion with a mint sprig.

2. Wacky Cake

Categories: Desserts, Cakes

Yield: 4 Servings

1 1/2 c Unbleached All-Purpose Flour
      3 tb Cocoa
   1/2 ts Salt      
      1 ts Vinegar
      1 c  Cold Water
      1 c  Sugar
      1 ts Baking Soda
      1 ts Vanilla
      5 tb Vegetable Oil

Mix flour, sugar, cocoa, soda and salt. Make three wells in the flour mixture. In one put vanilla; in another the vinegar, and in the third the oil. Pour 1 c cold water over all and stir. No need to beat. Pour into 8 x 8-inch pan. Bake at 350 degrees F oven until it springs back.

From "Trail Boss's Cowboy Cookbook" by Society of Range

3. Waffle Batter

Categories: Breakfast

Yield: 1 Servings

      2 c Flour
   1/2 ts Salt      
      2 tb Baking powder
      1 tb Sugar
      1 c  Milk
      1 c  Heavy cream
      3    Eggs
      4 ts Melted butter

Sift flour, salt, powder amd sugar. In bowl beat milk, cream, eggs and butter until frothy. Slowly add dry ingredients to make a thick batter. Cook in well greased waffle iron.


4. White Bean Soup


3 Tablespoons light margarine
1 medium chopped onion
2 stalks chopped celery
1 medium chopped bell pepper
1 pound smoked turkey sausage, sliced
1 (8 ounce) can tomato sauce
2 (15 ounce) cans Navy beans
1 (10 ounce) can chicken broth
2 cups water
  Salt free seasoning to taste

In heavy stock pot, saute chopped vegetables in margarine.  Add sliced sausage and tomato sauce.  Simmer 15 minutes.  Add beans (with juice), broth, seasoning and water.  (Mash one cup of beans for consistency).  Cook over medium heat for one hour.

Source: Daily Recipes
5. Wild Mushroom Risotto

Try this delcious side dish with tonight's dinner.

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

1 (3/4-ounce) package dried porcini mushrooms
1 cup hot water
2 Tablespoons unsalted butter
1 Tablespoon olive oil
1 medium red onion, chopped
1 garlic clove, minced
10 to 12 button mushrooms, sliced
2 cups arborio rice
1/2 cup red wine
6 cups vegetable stock, heated
1/4 cup (1/2 stick) unsalted butter
2 ounces Parmigiano-Reggiano cheese, grated
  Salt and pepper to taste

Soak the porcini mushrooms in the hot water in a bowl for 30 minutes.  Drain, reserving the liquid.  Rinse the mushrooms and slice.Heat 2 Tablespoons unsalted butter and olive oil in a large skillet.  Saute the onion and garlic in the butter mixture for 2 minutes.  Stir in the button mushrooms.  Saute for 3 minutes.  Add the rice and mix well.
Saute for 1 minute.  Stir in the wine.  Cook until the wine evaporates, stirring constantly.  Add 1 cup of the hot stock.  Cook until the stock is absorbed, stirring constantly.  Add the porcini mushrooms and 1 cup of the remaining stock.  Cook until the stock is absorbed, stirring constantly.  Pour the reserved mushroom liquid through a fine strainer into the rice mixture and mix well.
Add the remaining stock 1 cup at a time, stirring constantly and cooking until the stock is absorbed after each addition.  This will take approximately 20 minutes.  Remove from the heat.  Stir in 1/4 cup unsalted butter and cheese.  Season with salt and pepper. 


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A CraftELady Mailing
Julia G
Tulare CA


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