This issue "L" 12-10-2012

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Hi Everyone!
I hope you enjoy the recipes!
 

[Archives ] http://www.acrafteladymailing.com/recipes/archives.html  

 
Index
1. Lamb Curry
2. Layered Taco Dip
3. Lazy Lasagna
4. Louisiana Red Beans and Rice Recipe
5. Low Calorie Italian Ricotta Pineapple Cheesecake 
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1. Lamb Curry

Try this on your next curry dish

From, "Houston Junior League Cookbook" published by The Junior League of Houston, Inc

INGREDIENTS:
1 onion, minced
3 Tablespoons butter
3 Tablespoons flour
1-1/2 cups chicken stock or water
2 cups cooked lamb (or chicken)
1 cup cooked mixed vegetables
2 Tablespoons lemon juice or vinegar
2 or 3 Tablespoons curry powder
1/4 teaspoon dry mustard
1 bay leaf, crumbled
1/4 teaspoon nutmeg
1 teaspoon salt
  Freshly ground pepper
 
TO PREPARE:

Saute onion in butter.  Stir in flour.  Add stock gradually, stirring constantly.  Cook over low heat until sauce is thickened.  Cut lamb (or chicken) into bite-sized pieces.  Stir into sauce and add remaining ingredients; simmer 30 minutes.  Serve over rice.  Serve with the following condiments: raisins, chopped apples, chopped egg, crumbled bacon, chutney. 
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2. Layered Taco Dip

Try this delicious layered dip at your next party!

From, "Traditions...A Taste of the Good Life" published by The Junior League of Little Rock, Inc. 

INGREDIENTS:

1 (15 ounce) can refried beans
3 ripe avocados
2 Tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 (8 ounce) carton sour cream
2 Tablespoons mayonnaise
1 (1-1/4 ounce) package taco seasoning mix
2 tomatoes, chopped
1 bunch green onions (tops and bottoms), chopped
1 (8 ounce) package Cheddar cheese, grated
1 (4-1/4 ounce) can chopped black olives, drained
  Picante sauce (Optional)
  Jalapeno peppers (Optional)
  Tortilla chips

 
TO PREPARE:

Spread refried beans on the bottom of a 9 x 13 pyrex dish and set aside.  Mash avocados.  Mix with lemon juice, salt, pepper and garlic powder.  (You may use a 16 ounce container Calavo avocado dip instead of avocado mixture.)  In another bowl, combine sour cream, mayonnaise and taco seasoning mix.  Spread avocado mixture over refried beans.  Spread the sour cream mixture over the avocado mixture.  Sprinkle with tomatoes, onions, cheese and olives, making each a separate layer.  You should have 7 layers when completed.  Serve cold with tortilla chips.  Picante sauce may be spooned over the tomato layer, if desired, and jalapeno peppers may be added to the top.
 
NOTE:
  For a special occasion, make a crust of 1-1/2 to 2 cups corn
              chips and 1/4 cup melted butter.  Place in bottom and sides of
              springform pan and bake for 8 to 10 minutes at 350 degrees.
              Layer the taco dip ingredients in the pan.  Refrigerate for
              several hours and unmold at serving time.
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3. Lazy Lasagna


Try this quick lasagna recipe for dinner!

From, "Houston Junior League Cookbook" published by The Junior League of Houston

INGREDIENTS:

2 pounds ground round steak
1 teaspoon salt
1 envelope Lawry's spaghetti sauce mix
2 cans (1 pound each) tomatoes
1 can (15 ounce) tomato sauce
1/2 teaspoon basil
  Grated Parmesan cheese
1 package (8 ounce) lasagne noodles
2 packages (6 ounce each) sliced Mozzarella cheese
 
TO PREPARE:

In Dutch oven or large saucepan, brown meat in salt.  Add spaghetti sauce mix, tomatoes, tomato sauce, basil and a generous sprinkling of Parmesan cheese.  Simmer 30 minutes.  Cook lasagne noodles just until tender.  In 9x11-inch casserole, layer meat sauce, noodles, and Mozzarella cheese. 

Sprinkle with Parmesan cheese.  Repeat layers, saving enough meat sauce to pour over top layer.  Bake in 300-325 degree oven for 20 minutes.  This is a simplified version of lasagne, yet has an authentic taste; better by far if made the day before or at least early in the morning, and then baked just before
serving.

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4. Louisiana Red Beans and Rice Recipe

Southern style could be just what you wanted


From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily InBox Newsletter.

INGREDIENTS:

1 cup red beans, washed and drained
3 cups of water
1 clove of garlic, chopped
1 medium onion, chopped
1 rib celery, chopped
2 Tablespoons parsley, chopped
1 large bay leaf, crushed

TO PREPARE:

Cook beans in water.  Season with salt and bacon drippings, ham or other seasoning meat.  Cook for 1-1/2 to 2 hours.  Add onion, garlic, celery, and bay leaf.  Continue to cook over low heat for 1/2 to 1 hour.  If beans become too dry, add heated water.  Two tablespoons of sugar improve the whole effect.  Serve on mounds of rice - a Louisiana treat!

SERVES:  4

Copyright 1979 The Junior League of Baton Rouge, Inc.  All rights reserved.  Visit The Junior League of Baton Rouge website (http://www.juniorleaguebr.com) to purchase copies of River Road Recipes II and other fine cookbooks, or call (225) 924-0298.
 
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5. Low Calorie Italian Ricotta Pineapple Cheesecake

Categories: Cheesecakes

Yield: 4 Servings

        2 Envelopes plain gelatin
     1/2 c Boiling water      
        1 cn (16 oz.) sugar-free crushed pineapple
  1 1/4 c  Low-fat ricotta cheese
       2 ts Vanilla extract
    1/2 ts Ground cinnamon
      5    Envelopes vanilla sugar-free milkshake mix
      1 pn Salt


Sprinkle gelatin over water in a saucepan. Wait 1 minute then heat gently until gelatin melts. Meanwhile, combine undrained pineapple and ricotta in a food processor, using the steel blade. Process smooth. Add melted gelatin along with remaining ingredients; process smooth. Spoon into a 9 or 10 inch pie pan and chill until set. Cut into wedges to serve. (Garnish with fresh berries or other fruit if desired.) Makes 10 servings.

Recipe by: Key Gourmet

Posted to recipelu-digest by sooz on Mar 23, 1998

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