This issue "T" 01-24-201
3

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Hi Everyone!
I hope you enjoy the recipes!
 

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

 
Index
1. Tomatoes Stuffed with Broccoli Recipe
2. Tortilla Soup
3. Tuna Casserole Recipe
4. Turtle Cake Recipe
5. Twice Baked Harvest Squash
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1. Tomatoes Stuffed with Broccoli Recipe

From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

1 package frozen chopped broccoli
6 small, or 4 medium, tomatoes
3 Tablespoons butter
3 Tablespoons flour
1 cup milk
Salt and pepper
Buttered bread crumbs

TO PREPARE:

Cook broccoli until barely tender; drain well.  Completely hollow out and drain tomatoes.  Make a cream sauce of the butter, flour, milk, salt and pepper.  Combine cream sauce and broccoli; stuff tomatoes with this mixture.  Place stuffed tomatoes in shallow pan containing small amount of water.  Sprinkle tomatoes with buttered bread crumbs.  Bake at 350 degrees for approximately 15 minutes.  If made ahead of time and refrigerated, bake at 350 degrees for approximately 30 minutes.

SERVES:  4 - 6
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2. Soups and Vegetables:
Tortilla Soup

from Stop and Smell the Rosemary, Recipes and Traditions to Remember


INGREDIENTS:

6 tablespoons vegetable oil
8 corn tortillas, chopped
6 cloves garlic, minced
1/2 cup chopped fresh cilantro
1 medium onion, chopped
1 can (28 ounces) diced tomatoes
2 tablespoons ground cumin
1 tablespoon chili powder
3 bay leaves
6 cups chicken stock
1 teaspoon salt
1/2 teaspoon cayenne pepper
4 to 6 cooked chicken breast halves, shredded or cubed
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Monterey Jack cheese, shredded
avocado, pitted, peeled, and cubed
sour cream
2 corn tortillas, sliced and fried crisp

TO PREPARE:

Heat oil in a large saucepan over medium heat.  Add tortillas, garlic, cilantro, and onion.  Saute 2 to 3 minutes.  Stir in tomatoes.  Bring to a boil and add cumin, chili powder, bay leaves, and chicken stock.  Return to a boil.  Reduce heat.  Add salt and cayenne.  Simmer 30 minutes.  Remove bay leaves and stir in chicken.  Reheat.  Garnish with Monterey Jack, avocado, sour cream, and tortilla chips.

SERVES:  6

Copyright 1996 The Junior League of Houston, Inc.  All rights reserved.  Visit The Junior League of Houston web site (http://www.juniorleaguehouston.org/?nd=dept_cookbooks) to purchase copies of Stop and Smell the Rosemary, Recipes and Traditions to Remember and other fine cookbooks, or call (713) 627-COOK.
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3. Tuna Casserole Recipe

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

INGREDIENTS:

1 (9-1/4 ounce) can tuna, drained
1/2 cup chopped celery
1/2 cup chopped onion
1/3 cup chopped green pepper
2 eggs, boiled and chopped
4 ounces sharp Cheddar cheese, cut in pieces
1 (10-1/2 ounce) can mushroom soup
1-1/2 cups cooked rice
Black pepper to taste

TO PREPARE:

Mix all ingredients together in 1-1/2 quart casserole.  Bake in 400 degree oven for 20 to 30 minutes or until cheese is melted and casserole is bubbling.  This is good as a casserole, or hot dip in chafing dish, or cold as a spread on crackers, but always after being cooked.  Can be made a day ahead.

SERVES: 6

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4. Turtle Cake Recipe

From, "To Market, To Market ...A Collection of Kentucky Recipes," published in cooperation with your Daily InBox newsletter.


INGREDIENTS:

1 box (1 pound 2 ounces) German chocolate cake mix
1 package (14 ounces) caramels
1/2 cup butter
1 can (5.33 ounces) evaporated milk
1 cup chopped pecans
1 cup semi-sweet chocolate chips

TO PREPARE:

1.  Mix cake according to directions on box.  Pour half of batter into prepared 13 x 9-inch pan.  Bake 15 minutes.
2.  Melt caramels with butter and milk.  Pour over cake.
3.  Sprinkle pecans and chocolate chips over caramel layer.
4.  Cover with rest of batter and bake 15 to 20 minutes longer.

Temperature: 350 degrees
Times:  15 minutes
        15 to 20 minutes

HINT: Delightful served warm with whipped cream.   

YIELD: 13 x 9-inch cake
 
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5. Twice Baked Harvest Squash

This Twice Baked Squash recipe will have you going back for seconds!


From, "Colorado Colore: A Palate of Tastes"  by The Junior League of Denver, Inc. 

INGREDIENTS:


3-1/2 cups water
1 cup wild rice blend
3 (10- to 12-ounce) orange acorn squash,
cut into halves and seeded
1/4 cup (1/2 stick) butter
2 cups finely chopped onions
2 teaspoons crumbled dried sage leaves
2 Tablespoons fresh lemon juice
1/2 cup dried cranberries
1/2 cup hazelnuts, roasted and coarsely chopped
1/4 cup fresh parsley, minced
1 Tablespoon brown sugar
Salt and pepper to taste
3 Tablespoons cranberries
3 Tablespoons hazelnuts, roasted and coarsely chopped

 
TO PREPARE:


Bring the water and wild rice to a boil in a large heavy saucepan; reduce the heat.  Simmer, covered, for 1 hour or until the rice is tender; drain.  Remove the rice to a large bowl.
Arrange the squash halves cut side down on an oiled baking sheet.  Bake at 375 degrees for 40 minutes or until tender; reduce the oven temperature to 350 degrees.  Let stand until cool.  Scoop out the squash pulp carefully, leaving a 1/4-inch shell.  Place the pulp in a small bowl.
 
Heat the butter in a large nonstick skillet over medium heat.  Saute the onions in the butter for 15 minutes or until very tender.  Stir in the sage.  Saute for 2 minutes.  Add the wild rice, squash pulp and lemon juice, mixing well and breaking up the squash pulp into smaller pieces.  Stir in 1/2 cup dried cranberries, 1/2 cup hazelnuts, parsley and brown sugar.  Season with salt and pepper.
 
Mound the rice mixture evenly in the reserved shells.  You may prepare up to this point 6 hours in advance and store, covered, in the refrigerator.  Arrange the shells in a roasting pan.  Bake for 25 minutes or until heated through.  Remove the stuffed shells to a serving platter.  Sprinkle with 3 Tablespoons cranberries and 3 Tablespoons hazelnuts.  If time is of the essence, pierce the squash with a fork and microwave for about 10 minutes or until tender.

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