This issue "S" 01-21-201
3

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!
 

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Index
1. Shrimp in Dijon Vinaigrette 
2. Southern Fried Corn
3. Spicy Beef & Bean Chili
4. STRAWBERRY PIE
5. Sweet-and-Sour Shrimp in Pineapple Shells
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1.                Appetizers, Salads and Breads:
                Shrimp in Dijon Vinaigrette
 
              from Above & Beyond Parsley...
                  Food for the Senses
            ___________________________________
 
INGREDIENTS:
 
3 pounds large shrimp, peeled and deveined
1/2 cup finely chopped fresh parsley
1/2 cup finely chopped shallots
1/2 cup tarragon vinegar
1/2 cup white wine vinegar
1 cup olive oil
8 tablespoons Dijon mustard
4 teaspoons red pepper flakes
2 teaspoons salt
Freshly ground pepper, to taste
1 tablespoon fresh lemon juice
 
TO PREPARE:
 
Cook shrimp in boiling salted water until pink.  Drain and transfer to a large bowl.  Combine remaining ingredients and pour over warm shrimp.  Toss well so that every shrimp is coated.  Cover and refrigerate for at least 8 to 10 hours (overnight is best).  Drain excess sauce from shrimp before serving.  Serve in a large bowl lined with lettuce and kale.
 
SERVES 8 TO 10
            ___________________________________
 
Copyright 1992 The Junior League of Kansas City, Missouri, Inc.  All rights reserved.
   
To purchase copies of Above & Beyond Parsley, call the Junior League of Kansas City, Missouri at (816) 444-2112 from 8:30am-4:30pm M-F Central time.
 
The Junior League of Kansas City, Missouri, 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 Above & Beyond Parsley, are returned to the community.
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2.                     Soups and Vegetables:
                     Southern Fried Corn
 
                  from To Market, To Market...
              A Collection of Kentucky Recipes
            ___________________________________
 
INGREDIENTS:
 
3 to 4 strips of bacon
1 onion, chopped
1 green pepper, cut into strips
4 ears of corn, kernels cut off cob, or
  1 can (16-ounces) whole-kernel corn, drained, or
  1 package (10-ounces) frozen corn, thawed
 
TO PREPARE:
 
1.  Fry bacon and remove from skillet.
2.  Add onion and green pepper to bacon drippings and saute until onion is clear.
3.  Stir in corn.  Cover and simmer 5 minutes.  Garnish with crumbled bacon.
 
SERVINGS:  4
          ___________________________________
 
Copyright 1984 The Junior League of Owensboro, Kentucky, Inc.  All rights reserved.
 
To purchase copies of To Market, To Market, call the Junior League of Owensboro, Kentucky at (270) 683-1430 or order by mail at P.O. Box 723, Owensboro, KY 42302-0723.  The cost is $18.00 plus $2.00 shipping/handling (Kentucky residents should add 6% sales tax).
 
The Junior League of Owensboro, Inc. is an organization of women committed to promoting voluntarism and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  The Junior League of Owensboro reaches out to women of all races, religions, and national origins who demonstrate an interest in and a commitment to voluntarism.
Money raised by the sale of To Market, To Market furthers our purpose, to improve the lives of children and families, and projects of the Junior League of Owensboro, Kentucky, Inc.
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3. Spicy Beef & Bean Chili
Makes: 4 servings

1 lb. boneless beef chuck steak, cut into bite-sized pieces
2 cups chopped onions
1 Tbsp. oil
1/3 cup A.1. Bold & Spicy Steak Sauce
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (15-1/4 oz.) red kidney beans, drained, rinsed
3 cups hot cooked MINUTE White Rice

COOK and stir meat and onions in hot oil in Dutch oven or large saucepan on medium-high heat 4 to 5 minutes or until meat is evenly browned.
ADD steak sauce and tomatoes with their liquid; mix well. Bring to boil. Reduce heat to medium-low; simmer 30 to 40 minutes or until meat is tender.
STIR in beans. Cook until heated through, stirring occasionally.
Serve over rice.

Nutrition (per serving) 
Calories 470 
Total Fat: 8g, Saturated Fat: 2g, Cholesterol: 50mg, Sodium: 530mg,
Carbohydrate: 71g, Dietary Fiber: 8g, Sugars: 14g, Protein: 28g,
Vitamin A: 8%DV, Vitamin C: 25%DV, Calcium: 8%DV, Iron: 35%DV
Source: Cooking DeLites by Vailia

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4. This is a Weight Watchers recipe that we here in SW Washington can't get enough of.  Best of all, the whole pie is only worth 6 points so you don't even have to share it if you don't want to!  Enjoy!  Bertie Rupe dbrupe@toledotel.com
 
STRAWBERRY PIE
(Makes 6 Servings)
 
4 cups sliced fresh strawberries
2 cups water
1 sm. Box Jell-O sugar free cook and serve vanilla pudding (not instant)
1 sm. Box Jell-O sugar free strawberry gelatin
 
Mix water and pudding in a large microwavable bowl.  Place in microwave for approx 6 min. or until mixture comes to a boil. (after 3 minutes, stop and stir with a wire whisk and then cook the remaining 3 minutes) Remove from microwave and add the strawberry gelatin.  Stir well.  Set aside to let it cool down.  Once cooled, place sliced strawberries in a 9" pie place.  Pour mixture over strawberries and refrigerate until firm (2 hours). Serve with 2 T. fat free Cool Whip.
 
Total points for whole pie - 6 points. 1 point per slice!
 
Source: Rhonda-RDJ 
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5. Sweet-and-Sour Shrimp in Pineapple Shells
Here's How to Make It in 20 Minutes
Step 1: cook the rice

Curried Rice

Salt
1 1/4 cups long-grain white rice
1 to 2 tablespoons butter
2 teaspoons curry powder
1 teaspoon ground cumin
Into a large saucepan, pour 2 1/2 cups water; salt the water, and cover the pot. Bring to a boil over high heat. Add the 1 1/4 cups rice, 1 to 2 tablespoons butter, 2 teaspoons curry powder, and 1 teaspoon cumin. Return the mixture to a boil, then lower the heat and cook, covered, over low heat 12 to 15 minutes, or until the rice is tender and all the water has been absorbed. Keep warm until ready to serve.


Step 2: make the shrimp

Sweet and Sour Shrimp in Pineapple Shells

2 small (1 1/2 to 2 pounds) fresh ripe pineapples, halved lengthwise through frond or 1 large (3 1/2 to 4 pounds) pineapple, quartered through frond
2 tablespoons butter
1 1/2 pounds jumbo shrimp, shelled, deveined, and patted dry
1 cup sliced green pepper (from the salad bar)
1/2 cup chopped green onions (from the salad bar)
1/2 cup apricot preserves
1 tablespoon cider vinegar
1 tablespoon soy sauce
1 teaspoon ground ginger

Preheat the oven to 300 degrees F. With a sharp knife, trim out the pineapple pieces, leaving 1/2-inch-thick shells. Place the pineapple shells with fronds still attached on a rimmed baking sheet and warm in the oven until ready to serve.
Remove and discard the cores from the pieces of pineapple. Cut the cored pineapple pieces into 3/4-inch pieces. Reserve 3 cups pieces; wrap and refrigerate any extra pieces for another use. Coarsely chop the 1 cup green pepper slices.
In a large skillet, heat the 2 tablespoons butter over medium-high heat until hot. Add the 1 1/2 pounds shrimp, the coarsely chopped green pepper, and 1/2 cup green onions; cook, stirring, 4 to 5 minutes, or until the shrimp are cooked through. Stir in the reserved 3 cups pineapple and combine well.
In a measuring cup, combine the 1/2 cup apricot preserves, 1 tablespoon cider vinegar, 1 tablespoon soy sauce, and 1 teaspoon ground ginger. Pour the sauce mixture over the shrimp mixture in the skillet and cook, stirring, until the sauce bubbles. Remove the pan from the heat.

Step 3: arrange the salad

Sugar Snap Pea Salad

1 1/2 cups (about 6 ounces) sugar snap peas
1 bag (5 ounces) Asian-style salad greens
Soy vinaigrette, store bought or homemade
Rinse the 1 1/2 cups sugar snap peas and string them. Pat the peas dry.
Divide the salad greens among 4 chilled salad plates. Top with the sugar snap peas. Place the salads and dressing on the table.
Step 4: serve

Transfer the pineapple shells to 4 dinner plates, draining any juice that has collected into the sauce. Stir the shrimp mixture and, with a slotted spoon, divide among the 4 shells. Transfer any sauce remaining in the skillet to a small bowl. Place the plates and sauce on the table.
Fluff the curried rice with a fork, then transfer it to a serving bowl and serve.

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