This issue "P" 01-10-201
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. Paradise Rice Salad
2. Parmesan-Crusted Chicken
3. Peanut Butter & Yogurt Dip
4. Pot Roast
5. Pumpkin Dump Cake
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1. Paradise Rice Salad

1 cup Uncle Ben's Converted Rice*
1/3 cup orange juice
3 tbsp. bottled Italian salad dressing
2 tsp. honey
1/2 tsp. grated orange peel
2 cups fresh spinach, torn into bite-size pieces
2 small oranges, peeled and sectioned
1/2 cup sliced celery
1/4 cup toasted slivered almonds

Cook Uncle Ben's Rice according to package driection. Transfer to large bowl. Cover and chill. Combine orange juice, dressing, honey and orange peel. Stir into chilled rice. Cover and chill several hours. (Remember , only Uncle Ben's chills separate and fluffy overnight!) Stir in remaining ingredients before serving.

Makes 6 to 8 servings.

*Equivalent to 3 1/2 cups cooked rice, preferably chilled less than two days.
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2. Parmesan-Crusted Chicken

Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients
1/2 cup Best Foods Real Mayonnaise
1/4 cup grated Parmesan cheese
4 boneless, skinless chicken breast halves (about 1 1/4 lbs)
4 tsp. Italian-seasoned dry bread crumbs

Instructions
Preheat oven to 425. Combine Best Foods Real Mayonnaise with cheese in  medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs. Bake 20 minutes or until chicken is thoroughly cooked

Source: Best Foods
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3. Peanut Butter & Yogurt Dip

Makes 3/4 cup, 6 servings
Prep time: 5 minutes

Ingredients
1/3 cup Skippy Natural Creamy Peanut Butter Spread
1 container (6 oz) nonfat vanilla yogurt
3 cups assorted sliced fruits

Preparation
Combine Skippy Natural Creamy Peanut Butter Spread with yogurt in medium bowl. Serve with fruit.

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4. Pot Roast
Ingredients:

4 or 5 lb.     roast chuck
1/4 cup       drippings
2 cups         water
1 head         (small) cabbage
6 - 8           carrots
6 - 8           small onions
1/2 tsp.       salt
dash            pepper
to taste       each celery salt, pepper
Directions:
      Heat oven to 350 F. (175 C).  Brown roast on all sides in drippings.  Put roast in a roaster with a tight-fitting lid.  Sprinkle with salt and pepper.  Add water and bake at 350 F. for 2 hours.  Add cabbage, carrots and onions.  Season with salt, pepper and celery salt.  Cover and continue to cook until vegetables are done.  At same time you put vegetables in roast, scrub potatoes and put them on a rack beside roasting pan.  They should be done about same time.  When everything is done, lift meat and vegetables onto a platter and make a gravy in bottom of roaster.  Makes 8 servings.


Source: Recipe Ross
 
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5. ~Pumpkin Dump Cake~

Ingredients:

1 box yellow cake mix
1 can (16 ounces) pumpkin
1 can (15 ounces) evaporated milk
3 eggs
1/2 cup brown sugar
3 teaspoons pumpkin pie spice
1/2 teaspoon ground cinnamon
1 cup chopped pecans or walnuts
2 sticks butter or margarine, melted

Directions:

Combine the pumpkin, eggs, evaporated milk, brown sugar, pumpkin pie spice and cinnamon. Pour into a lightly-greased 13x9-inch baking pan. Sprinkle the dry cake mix over the top. Top with the nuts, and drizzle with the melted butter. Bake at 350 degrees F for 50 to 55 minutes:)
 
Shared by Sharshouse

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A CraftELady Mailing
Julia G
Tulare CA

 

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