This issue "E" 11-12-2012

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!
 

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Index
1. Easy Pecan Pie
2. Edith's Swedish Meatballs
3. Eggplants Stuffed with Rice And Meat
4. Emeril's Chili
5. Estherville Plantation Fried Shrimp
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1. Easy Pecan Pie

Enjoy this simple recipe with your favorite ice cream dish!

From, "California Sizzles... Easy and Distinctive Recipes for a Vibrant Lifestyle" published by The Junior Welfare League of Pasadena in cooperation with your Daily InBox newsletter.

INGREDIENTS:
1 cup white corn syrup
1 cup brown sugar, packed
3 eggs
1 teaspoon vanilla extract
  Pinch of salt
1 9-inch pie shell, unbaked
1-1/2 cups shelled pecan halves

TO PREPARE:

Preheat oven to 350 degrees. Mix together corn syrup, brown sugar, eggs, vanilla and salt until well combined.  Pour into pie shell.

Arrange pecan halves in concentric circles on top. Bake until firm, approximately 45 minutes.

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2. Edith's Swedish Meatballs


Categories: Beef

Yield: 1 Servings      

      1 lb Ground beef; (lean)
      1    Egg
      3    Stalks celery diced; fine
      1 lg Bell pepper; diced fine
      1 sm Onion; grated
      1    Potato; grated
           Salt and pepper; to taste
           Slightly less than one small can tomato sauce; (8 ounces)  (you do not want the mixture too soupy so add a little at a time)
           Crushed corn flakes mixed with some flour (about 2 tbs flour to 1 c  Crushed corn flakes)


Mix first seven ingredients well. Add tomato sauce a little at a time, mixing well. Mixture should be a little mushy but not soupy, (you can't roll them into balls using your hands). Use two small spoons (such as ice tea spoons) to drop mixture into corn flake mixture. Coat each meatball well. Fry in very hot oil (1/4 inch) in a large heavy skillet until brown on all sides. Drain on paper towels. Note: vegetables can be prepared in a food processor. Enjoy.

Posted in KitMail by Zenophon@aol.com.
This is a meatball recipe that I remember well as a child. It was always such a treat hot or cold. Mother would pack a few cold ones with our school lunch or for camp. This is a little trouble to make, but it makes a wonderful appetizer. Mother grate d the bell pepper flesh off the skin, I prefer to nail it in the food processor, skin and all. Anyway, these meatballs accompanied me on many adventures. They are called "Swedish" because Mother is half Swedish. They are her own, and not from an ethni c recipe. Doe's this mean my mother is not "Ethnical?"

Source: FreeGroups.net
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3. Eggplants Stuffed with Rice And Meat

Categories: None

Yield: 1 Servings

12 sm Long eggplants
1/2 lb Lean ground lamb or beef      
   3 oz Rice
   2 tb Finely chopped parsley
   1    Tomato; skinned & chopped
1/2 ts Ground cinnamon OR 1/4 tsp ground allspice
   4 tb Olive oil
         S & P
   1    Lemon ; juice of


Source: A Book Of Middle Eastern Food
Author: Claudia Roden

EGGPLANT PREP: Cut the stem end just below the hull, which may be removed. Keep the slices to use as corks.

Scoop out the pulp taking care not to break the skin & sprinkle the inside with salt. Leave them inverted in a colander for 1/2 hour to allow the bitter juices to drain away. Rinse & stuff.

STUFFING: In a bowl, knead together the meat, rice, tomato, parsley & spices. Stuff the eggplants 3/4 full to allow room for the rice to expand. Close them with the reserved "corks".

COOK: Heat the oil in a large saucepan. Arrange the eggplants close together & add enough water to come halfway up them. Season with salt & pepper & squeeze a whole lemon over them.

Cover & cook over gentle heat 3/4 to 1 hour, adding more water if needed. By the end of cooking, the water should be almost completely absorbed.

Source: FreeGroups.net

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4. Emeril's Chili


Categories: None

Yield: 6 Servings      

      2 tb Vegetable oil
      2 c  Chopped onions
           Salt
           Cayenne
      2 lb Stewed meat
      1 tb Chili powder
      2 ts Ground cumin
           Crushed red pepper
      2 ts Dried oregano
      2 tb Chopped garlic
      3 c  Crushed tomatoes
    1/4 c  Tomato paste
      2 c  Beef stock
      1 c  Canned dark red kidney beans
      2 tb Masa flour
      4 tb Water
      1    Bag Tortilla Chips
  1 1/2 c  Grated Monterey Jack cheese
      6 tb Sour cream
      1 sm Jar of jalapenos


EMERIL LIVE SHOW #EMIB03 KICKED-UP DORM FOOD


In a large saucepan, heat the vegetable oil. When the oil is hot, add the onions and saute for 3 to 5 minutes, or until the vegetables start to wilt. Season with salt and cayenne. Stir in the stew meat, chili powder, cumin, crushed red pepper, and oregano. Brown the meat for 5 to 6 minutes. Stir in the garlic, tomatoes, tomato paste, beef stock, and beans. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid, uncovered for 1 hour, stirring occasionally, or until the beef is tender. Skim off the fat occasionally. Mix the masa and water together. Slowly stir in the masa slurry and continue to cook for 30 minutes. Re-season with salt and cayenne. Place a handful of the chips in each shallow bowl. Spoon the chili over the chips. Garnish with the grated cheese, sour cream and jalapenos.

Yield: 6 to 8 servings

Source: FreeGroups.net
 
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5. Estherville Plantation Fried Shrimp

Try this delicious southern style fried shrimp dish!


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

INGREDIENTS:

2 pounds raw shrimp in the shell
2 eggs
2 Tablespoons milk or water
  cracker crumbs
  salt and pepper, to taste
  Mazola oil for deep-fat frying
2 Tablespoons butter


TO PREPARE:

Peel shrimp leaving the last segment and tail intact.  Beat eggs with milk or water.  Dip shrimp in this mixture, and roll in a combination of crumbs, salt and pepper.  Fry shrimp in hot oil and butter about five minutes or until golden brown.  Drain on absorbent paper and serve hot.

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