This issue "O" 01-07-201
3

 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. Oklahoma Spinach Rockefeller
2. Old Fashioned Brown Bread
3. One Dish Chicken & Rice Bake
4. Oolong Peach Bloom
5. Oyster Stew II
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1. Oklahoma Spinach Rockefeller

Try this Oklahoma-style spinach dish! 

From, "Cooking By The Bootstraps" published by The Junior League of Enid, Inc.

INGREDIENTS:
1 (10-ounce) package frozen chopped spinach
1/2 cup milk
1/2 cup cubed sharp Cheddar cheese, Juice of 1 lemon
6 green onions, chopped
2 Tablespoons butter
1 teaspoon Louisiana hot suace
1 teaspoon salt
1 egg, beaten
1/4 cup grated Parmesan cheese


TO PREPARE:
Cook the spinach using package directions, omitting the salt; drain.  Press the spinach to remove the excess moisture.  Combine the spinach, milk, Cheddar cheese, lemon juice, green onions, butter, hot sauce and salt in a saucepan.

Cook until the cheese melts, stirring frequently.  Remove from heat.  Let stand until cool.  Stir in the egg.  Spoon the spinach mixture into 4 buttered ramekins or a 1-quart baking dish.  Sprinkle with the Parmesan cheese.  Bake at 350 degrees for 20 minutes.
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2. Old Fashioned Brown Bread

Try this delicious fireside treat!

From, "California Sizzles...Easy and Distinctive Recipes for a Vibrant Lifestyle" published by The Junior League of Pasadena, Inc.

INGREDIENTS:
2 cups whole wheat flour
1 cup unbleached flour
1 teaspoon baking soda
1 teaspoon salt
2/3 cup molasses
1 cup buttermilk
3/4 cup milk
 
TO PREPARE:
Preheat oven to 350 degrees.  Mix flours, baking soda and salt together.
Add molasses, buttermilk and milk to dry ingredients and mix until moistened.
Pour into greased 9x5-inch loaf pan. Bake for 6070 minutes or until done.
 
YIELDS:  1 loaf
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3. One Dish Chicken & Rice Bake


Chicken and rice paired with a creamy mushroom sauce bake together for a delicious one-dish meal that's easy to make and easy to clean up.


Time needed
5 min preparation + 45 min cooking

Serving Size / Yield
4 servings


Ingredients
1 can (10 3/4 oz.) Campbell's Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 C. water
3/4 C. uncooked regular long-grain white rice
1/4 tsp. paprika
1/4 tsp. ground black pepper
1 1/4 lb. skinless, boneless chicken breast halves


Directions
1.    Stir the soup, water, rice, paprika and black pepper in a 2-quart shallow baking dish. Top with the chicken. Season with additional paprika and black pepper. Cover the baking dish.

2.    Bake at 375F. for 45 minutes or until the chicken is cooked through and the rice is tender.  Let stand for 10 minutes.  Stir the rice before serving.

This recipe is brought to you by Campbell's. Make Great Meals. Get Great Smiles. It's Amazing What Soup Can Do.

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4. Oolong Peach Bloom

This rich-tasting but low-fat drink features oolong tea, a lightly fermented tea, the best of which comes from Taiwan.

Shared by Recipe4Living

Ingredients
4 C. water
2 Tbs. lightly packed oolong tea leaves
1 C. fresh mint
2 C. peach nectar
3 Tbs. sugar
1/2 tsp. vanilla
Fresh peach wedges
Fresh mint sprigs

Directions
In medium saucepan over medium heat, bring water to just below a simmer (190degrees). Remove from heat. Add tea and 1 C. mint; let steep 3 minutes. Strain tea. Add peach nectar, sugar and vanilla; mix well. Refrigerate until chilled. Serve garnished with peach wedges and mint sprigs.

Yield: 4 servings

Per Serving: 115 calories, 0 g total fat (0 g saturated fat), .5 g protein, 29 g carbohydrate, 0 mg cholesterol, 15 mg sodium, 1 g fiber   
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5.  Soups and Vegetables:
                         Oyster Stew II

                   from River Road Recipes II...
                        A Second Helping
           ___________________________________

INGREDIENTS:

1 quart milk
1 cup heavy cream
1 bay leaf
3 stalks celery, finely chopped
  Salt and black pepper
1/2 teaspoon monosodium glutamate
1/4 pound butter
4 Tablespoons finely chopped shallots
4 dozen oysters and liquid
1 bunch parsley, chopped fine
  Cayenne pepper to taste

TO PREPARE:

Simmer milk and cream with bay leaf, celery, salt, pepper and monosodium glutamate.  In another saucepan, melt butter.  Add shallots and cook until soft.  Drain oysters reserving liquid.  Add oysters to butter and shallots and cook until oysters curl (very short time).  Combine with milk, oyster liquid, parsley and cayenne.  The celery may be simmered whole with the milk, then discarded along with the bay leaf.
 
SERVES:  6 to 8
           ___________________________________
Copyright 1994 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 II and other fine cookbooks, or call (225) 924-0298.
 
The Junior League of Baton Rouge, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of River Road Recipes II, are returned to the community.

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A CraftELady Mailing
Julia G
Tulare CA

 

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