This issue "F" 11-15-2012

 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. Fondue Bruxelloise Recipe
2. Franklin Duck Gumbo Recipe
3. French Market Doughnuts Recipe  
4. Fresh Cabbage and Cheese Casserole Recipe
5. Frozen Lemon Bisque
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1. Fondue Bruxelloise Recipe

Add a bit of elegance to your New Year's party

From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

4 Tablespoons butter
6 Tablespoons all-purpose flour
2 cups milk
4 ounces Gruyere or Swiss cheese, grated
1 cup grated Parmesan cheese
1/8 teaspoon cayenne pepper
1/4 teaspoon nutmeg
5 egg yolks
Salt and pepper, to taste
3 eggs, lightly beaten
2 teaspoons cold water
1 Tablespoon peanut oil
1 cup all-purpose flour
3 cups fresh bread crumbs
Oil for deep-fat frying
Lemon wedges

TO PREPARE:

In a large saucepan, melt butter and blend in six Tablespoons flour until smooth.  Add milk, stirring rapidly with whisk.  When sauce is thickened and smooth, simmer five minutes, stirring occasionally.  Remove from heat and add cheeses, cayenne pepper, nutmeg, egg yolks, salt, and pepper.  Return sauce to heat, stirring rapidly.  Cook until thickened but do not boil.  Pour sauce into a buttered nine by thirteen-inch pan or a nine-inch square pan, spreading evenly.  Cover with buttered waxed paper, and chill overnight or longer.  Mixture will become firm.

Beat eggs until frothy; add water, oil, salt, and pepper.  Cut chilled mixture into square, rectangular, round or diamond shapes.  Dust each shape with flour and dip into egg mixture.  Coat with bread crumbs, tapping lightly with a knife so crumbs will adhere better.  Heat oil in deep-fat fryer or frying pan to 360 degrees.  Fry cheese cut-outs until golden.  Drain on paper towels.  Serve hot with lemon wedges.

SERVINGS:  8 - 12

Copyright 1997 The Junior League of Atlanta, Inc.  All rights reserved. 

[CraftE note: Bruxelloise means Brussels so I guess this is a Fondue from Brussels]
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2. Franklin Duck Gumbo Recipe

Terrific for even the picky eaters in your family

From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

Ducks:
2 wood ducks or mallards
1 celery stalk, chopped
Salt and pepper, to taste
Thyme, to taste
2 strips bacon
1/2 cup orange juice

Soup:
3 cups chicken stock
1 medium onion, chopped
2 celery stalks, chopped
1/2 cup tomato sauce
1/2 teaspoon thyme
Salt and pepper, to taste
2 cups chopped okra
1 cup corn
1/2 teaspoon gumbo file

TO PREPARE:

Preheat oven to 300 degrees.  Stuff ducks with chopped celery.  Sprinkle with salt, pepper, and thyme.  Lay a strip of bacon on top of each.  Place in casserole, pour orange juice over, and bake covered for three hours.  Cool ducks, remove meat from bones, and set aside.  Degrease pan drippings and reserve.  Combine all soup ingredients except corn and gumbo file.  Cook 30 minutes or until vegetables are tender.  Add duck meat, pan drippings, corn and gumbo file.  Cook 10 to fifteen minutes.

SERVINGS:  6

Copyright 1997 The Junior League of Atlanta, Inc.  All rights reserved.
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3. French Market Doughnuts Recipe

A delicious way to start your day

From "River Road Recipes ... The Textbook of Louisiana Cuisine," published in cooperation with your Daily InBox newsletter.


INGREDIENTS:
1 cup milk
1/4 cup sugar
3/4 teaspoon salt
1/2 teaspoon nutmeg
1 package active dry or cake yeast
2 tablespoons warm or lukewarm water
2 tablespoons salad oil
1 egg
3-1/2 cups sifted all-purpose flour
Sifted confectioners' sugar

TO PREPARE:

     Scald milk, add granulated sugar, salt, and nutmeg.  Cool to lukewarm.  Sprinkle or crumble yeast into warm water (use lukewarm water for cake yeast), stirring until yeast is dissolved.
     To lukewarm milk mixture add oil, egg and dissolved yeast, blending with spoon.  Add flour gradually, beating well.  Cover with waxed paper, then clean towel, and let rise in warm place (about 85 degrees) until double in size.
     Turn dough (it will be soft) on to a well-floured surface; knead gently.  Roll into 18 inch by 12 inch rectangle; cut into thirty-six 3 inch by 2 inch rectangles.  Cover with clean towel and let rise 30 minutes.
     Fry a few doughnuts at a time in deep fat (375 degrees) until golden brown.  Drain on crumpled paper towels.  Drop doughnuts in brown paper bag, sprinkle with confectioners' sugar, and shake well until thoroughly coated.  Serve piping hot.

YIELDS: 3 dozen doughnuts

Copyright 1959 The Junior League of Baton Rouge, Inc.  All rights reserved.  Visit The Junior League of Baton Rouge web site (http://www.juniorleaguebr.com) to purchase copies of River Road Recipes... The Textbook of Louisiana Cuisine  and other fine cookbooks, or call (225) 924-0298.

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4. Fresh Cabbage and Cheese Casserole Recipe

Create a hot dinner in no time at all

From, "To Market, To Market...A Collection of Kentucky Recipes," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

1 large head of cabbage
1/2 cup butter
1/4 cup flour
1-1/2 cups milk
1/2 to 3/4 pound sharp cheese, grated
Browned bread crumbs
Butter

TO PREPARE:

1.  Coarsely shred cabbage (slicing disc of food processor works well).
2.  Steam or boil in small amount of water for 10  minutes.  Drain well.
3.  Make white sauce.  Melt butter in saucepan.  Add  flour and cook 3 minutes.  Gradually stir in milk.  Cook until thick, stirring constantly.
4.  Grease 3-quart casserole and layer cabbage, white sauce, and cheese until all is used.
5.  Cover with bread crumbs and dot with butter.  Bake at 350 degrees for 35 minutes.

SERVINGS:  12 - 16

To purchase copies of To Market, To Market and other fine cookbooks from the Owensboro League, visit the Junior League of Owensboro, Kentucky website (http://www.jlowensboro.org/?nd=cookbooks) or call (270) 683-1430.
 
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5. Frozen Lemon Bisque

From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

2 eggs
1 cup sugar
6 9 Tablespoons fresh lemon juice
1 Tablespoon grated lemon rind
1 (13-ounce) can chilled evaporated milk
2 Tablespoon sugar
1 cup graham cracker crumbs, divided
1 2 cups fresh or frozen raspberries, pureed

TO PREPARE:

In a saucepan, beat eggs with one cup sugar and lemon juice until well mixed.  Cook mixture over low heat, stirring constantly, just until it boils.  Stir in lemon rind.  Cool.  Whip chilled evaporated milk, add two tablespoons sugar, and continue whipping.  Fold whipped milk into lemon mixture.  Sprinkle about seven-eighths cup graham cracker crumbs over bottom of a deep, four-cup freezer tray.

Pour mixture over crumbs.  Sprinkle remaining crumbs on top.  Cover and freeze six hours or until firm.  Slice and serve with pureed raspberries.

SERVINGS:  8 - 10

Copyright 1997 The Junior League of Atlanta, Inc.  All rights reserved.  Visit The Junior League of Atlanta web site (http://www.jlatlanta.org/shop/ProductList.aspx?CategoryID=9) to purchase copies of Atlanta Cooknotes and other fine cookbooks, or call (404) 233-4767.

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