This issue "F" 03-201
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Hi Everyone!
I hope you enjoy the recipes!
 

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Index
1. Fillets of Sole Saute
2. Florida Pork Loin
3. French Quarter Green Beans Recipe
4. French Silk Pie
5. Fresh Blueberry Tart
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1. Fillets of Sole Saute

Enjoy tender and flakey fillets

From, "Great Lake Effects...Buffalo Beyond Winter and Wings," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

1 cup milk
4 eggs
1 cup flour
Salt and pepper to taste
2 cups nuts (almonds, walnuts, pecans or cashews or a mixture of all or your preference)
1 cup butter
8 (2- to 3-ounce) fillets grey or lemon sole
1/2 cup bourbon or white wine plus a small amount of lemon juice
1 cup whipping cream
2 Tablespoons chopped fresh parsley

TO PREPARE:

Beat the milk and eggs together in a bowl. Combine the flour, salt and pepper in a bowl. Grind the nuts in a food processor.  Pour into a bowl. Heat the butter in a heavy ovenproof saucepan or saute pan until melted.

Dip the fillets in the flour mixture; dip in the egg mixture.  Coat with the nuts.  Arrange the fillets in the prepared saucepan or saute pan. Bake at 300 degrees until the nuts are golden brown and the fillets flake easily.  Transfer the fillets to an ovenproof dish.  Return to the oven to keep warm.

Discard any pan drippings from the saucepan or saute pan. Add the bourbon or white wine with lemon. Cook until heated.  Stir in the whipping cream. Cook until the consistency of a smooth sauce, stirring constantly.  Spoon the sauce onto 8 dinner plates; top with the sole.  Sprinkle with the parsley.

HINT:  Serve with fried sweet potatoes and a green vegetable.

SERVINGS:  8

Copyright 1997 The Junior League of Buffalo, Inc.  All rights reserved.  Visit The Junior League of Buffalo website (http://www.jlbuffalo.org) to purchase copies of Great Lake Effects: Buffalo Beyond Winter and Wings, e-mail jlb@buffnet.net or call (716) 884-8865.
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2. Florida Pork Loin

Pork loin from the sunshine state

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

INGREDIENTS:


1 pork loin roast (3 – 4 pounds)
2 teaspoons salt
1/2 teaspoon Tabasco
1/4 cup finely chopped onion
1 cup orange juice
1 cup water
1 lemon, sliced

TO PREPARE:

Rub roast with salt and Tabasco. Place in skillet with onion, and brown on all sides. Remove roast to baking dish. Bake, uncovered, at 300 degrees for 2 hours or until done. Baste frequently with orange juice and water. During last 30 minutes of baking, arrange lemon slices over roast. (This pork is also good cold, made into sandwiches using raisin bread.)

SERVES: 4 - 6

Copyright 1968 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 the Houston Junior League Cookbook and other fine cookbooks, or call (713) 627-COOK.

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3. French Quarter Green Beans Recipe

Change the way you think about green beans

From, "Traditions...A Taste of the Good Life," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

3 (9 ounce) packages frozen French style green beans
3 Tablespoons butter or margarine
1 (10-3/4 ounce) can cream of mushroom soup
1 (3 ounce) package cream cheese, softened
1 teaspoon dried onion flakes
1 (8 ounce) can sliced water chestnuts, drained
1/4 teaspoon garlic salt
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups grated Cheddar cheese
1 (2-1/2 ounce) package slivered almonds
Paprika

TO PREPARE:

Cook beans according to package directions.  Drain.  Melt butter in a saucepan and add soup and cream cheese.  Cook over low heat, stirring constantly, until cream cheese is melted and mixture is smooth.  Remove from heat and stir in green beans, onion flakes, water chestnuts, garlic salt, salt, pepper and Cheddar cheese.  Spoon mixture into a lightly greased 2 quart casserole dish.  Top with almonds and sprinkle with paprika.  Bake, uncovered, at 375 degrees for 45 minutes or until bubbling around edges.

Copyright 1983 The Junior League of Little Rock, Inc.  All rights reserved.  To purchase copies of Traditions... A Taste of the Good Life, visit the the Junior League of Little Rock website (http://www.jllr.org/?nd=jllr_cookbooks) or call the office at (501) 666-0658.

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4. Desserts:
French Silk Pie

from True Grits . . .
Tall Tales and Recipes from the New South

INGREDIENTS:

2 egg whites
1/8 teaspoon cream of tartar
Salt to taste
1/2 cup sugar
1/2 teaspoon vanilla extract
3/4 cup pecan pieces
4 ounces German's sweet chocolate
3 tablespoons water, coffee liqueur or crème de cacao
1 cup whipping cream, whipped
1 teaspoon vanilla extract

TO PREPARE:

*  Beat the egg whites with the cream of tartar and salt in a mixer bowl until frothy.  Add the sugar gradually, beating constantly until stiff peaks form.  Stir in 1/2 teaspoon vanilla and pecans.  Spread evenly in a greased 9-inch pie plate.

*  Bake at 325 degrees for 55 minutes.  Cool on a wire rack.

*  Melt the chocolate in the water in a saucepan over low heat.  Let stand until cool.  Fold in the whipped cream and 1 teaspoon vanilla.  Spoon into the cooled pie shell.

*  Chill, covered, for 2 hours or longer.

SERVES:  8

Copyright 1982 The Junior League of Atlanta, Inc.  All rights reserved.  Visit The Junior League of Atlanta web site (http://www.jlatlanta.org/cookbooks/) to purchase copies of True Grits . . . Tall Tales and Recipes from the New South and other fine cookbooks, or call (404) 233-4767.  
 
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5. Fresh Blueberry Tart

Just as delicious as it sounds

From, "Great Lake Effects...Buffalo Beyond Winter and Wings," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

1 cup flour
2 Tablespoons sugar
1/2 teaspoon salt
1/2 cup butter, softened
1 Tablespoon white vinegar
3-1/2 to 4 cups fresh blueberries
2/3 cup sugar
3 Tablespoons flour
1/4 teaspoon cinnamon
1 Tablespoon lemon juice
2 cups fresh blueberries

TO PREPARE:

Combine 1 cup flour, 2 Tablespoons sugar and salt in a bowl and mix well.  Cut in the butter until crumbly. Sprinkle with the vinegar. Knead with floured hands until the mixture clings together. Pat over the bottom and 1 inch up the side of a 9-inch springform pan.

Toss 3-1/2 to 4 cups blueberries, 2/3 cup sugar, 2 tablespoons flour and 1/4 teaspoon cinnamon in a bowl gently. Sprinkle with the lemon juice, tossing to coat. Spoon into the prepared pan.

Place the springform pan on the lowest oven rack. Bake at 375 degrees for 50 minutes. Sprinkle with 2 cups blueberries. Let stand until cool. Store, covered, in the refrigerator until serving time.

SERVINGS:  12

Copyright 1997 The Junior League of Buffalo, Inc.  All rights reserved.  Visit The Junior League of Buffalo website (http://www.jlbuffalo.org) to purchase copies of Great Lake Effects: Buffalo Beyond Winter and Wings, e-mail jlb@buffnet.net or call (716) 884-8865.

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