This issue "R" 01-17-201
3

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!
 

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Index
1. Raisin And Nut Chocolate Bars
2. Raspberry Lemonade
3. Rice with Red Peppers and Nuts
4. Roasted Asparagus
5. Ruth Agar's Avocado Soup
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1. Raisin And Nut Chocolate Bars

Categories:

Yield: 1 servings

100 g Digestive biscuits; crumbled (3 1/2 oz)
  50 g  Porridge oats; (2oz)
  50 g  Hazelnuts; chopped roughly (2oz)
  50 g  Raisins; (2oz)
  25 g  Milk chocolate; (1oz)
100 g Half-fat spread; (3 1/2 oz)

Lightly grease and base-line a 15-18cm (6-7inch) shallow square tin.

Mix together the biscuit crumbs, porridge oats, nuts, raisins in a large bowl.

Melt the chocolate and half-fat spread gently in a saucepan. Stir into the biscuit mixture, ensuring it is thoroughly mixed.

Spoon the mixture into the prepared tin, press down well and level the surface. Chill for about 2 hours or until set.

Turn out of the tin and cut into 16 pieces. Store in an airtight tin.

Source: FreeGroups.net
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2. Raspberry Lemonade


Yield: 1 servings

    3/4 c Fresh; or frozen  raspberries or 1/4 cup raspberry syrup
      9 c  Water
      2 c  Freshly squeezed lemon juice
2 1/2 c Superfine sugar

Puree the raspberries in a blender and strain to remove the seeds. Place the raspberry puree or raspberry syrup in a large pitcher. Add the remaining ingredients and whisk until the sugar dissolves. Serve over ice.

Source: FreeGroups.net
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3. Rice with Red Peppers and Nuts

Try this delicious rice dinner side dish.

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

INGREDIENTS:
2 cups chicken stock
1 cup long grain white rice
1/4 teaspoon salt
1/8 teaspoon finely ground pepper
3 Tablespoons pine nuts or almonds
2 Tablespoons butter
2 Tablespoons oil
1 finely chopped medium onion
1/2 cup diced red bell pepper
1/2 cup diced celery
2 Tablespoons finely chopped parsley
  Salt and pepper to taste


TO PREPARE:

Preheat oven to 350 degrees. Bring chicken stock to boil in medium saucepan over high heat.  Add rice, salt and pepper, and stir with fork.  Lower heat, cover and simmer 20 minutes.

Toast nuts in oven for 5 minutes or until lightly browned. In a medium skillet, heat butter and oil over medium heat.  Saute onion, stirring occasionally, until soft.  Add red pepper and celery and continue cooking for about 5 minutes until vegetables are cooked but still slightly crisp.

When rice is cooked, add vegetables, nuts, parsley, salt and pepper. Toss and serve immediately. 

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4. Roasted Asparagus

Prapare these yummy veggies for a delicious dinner side!

From, "River Road Recipes IV... Warm Welcomes" published by The Junior Welfare League of Baton Rouge 

INGREDIENTS:
2 bunches asparagus
1/3 cup olive oil
2 teaspoons kosher salt


TO PREPARE:

Snap off the woody ends of the asparagus spears and arrange in a single layer on a baking sheet.  Brush the spears with olive oil and sprinkle with the salt.

Broil until tender but firm.  The cooking time will vary depending on the size of the spears.  Small spears take approximately 3 to 5 minutes, while thicker spears take approximately 5 to 7 minutes.
 
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5. Ruth Agar's Avocado Soup

Stay warm with this delicious veggie soup favorite!

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

INGREDIENTS:
1 cup pureed avocado
1 cup sour cream
1 (10-3/4 ounce) can chicken broth
1 Tablespoon lemon juice
2 Tablespoons Orange Curacao
1/8 to 1/4 teaspoon nutmeg
  Salt to taste
  Pepper to taste
  Lime slices for garnish

 
TO PREPARE:

Combine avocado, sour cream and chicken broth.  Mix in blender until smooth.  Add remaining ingredients.  Serve cold.  Garnish with lime slices.

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A CraftELady Mailing
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