This issue "H" 03-11-201
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. Ham with Fettuccine
2. Hamburger Stroganoff Recipe
3. Harvest Cream Apple Pie
4. Herb Rice Recipe
5. Herb-Crusted Lamb and Potatoes
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1. Ham with Fettuccine

No more excuses for a boring dinner

From, "Atlanta Cooknotes ," published in cooperation with your Daily InBox newsletter.


INGREDIENTS:

1/2 pound mushrooms
1/4 cup butter
1/2 pound cooked ham, julienne
1 pound zucchini, julienne
1 cup heavy cream
1/2 cup butter, cut into bits
Salt and pepper, to taste
1 (12-ounce) box fettuccine
1/2 cup chopped parsley
3/4 cup freshly-grated Parmesan cheese

TO PREPARE:

Saute mushrooms in 1/4 cup butter over moderate heat for 2 minutes.  Add ham, zucchini, cream, 1/2 cup butter, salt, and pepper.  Bring mixture to a boil, reduce heat, and simmer 3 minutes.  Cook fettuccine until al dente; drain.  Add to ham-vegetable mixture, combining well.  Serve on heated platter, garnished with parsley, and sprinkled with Parmesan cheese.

SERVES: 6Copyright 1997 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 Atlanta Cooknotes and other fine cookbooks, or call (404) 233-4767.
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2. Hamburger Stroganoff Recipe

Feed your family and keep the budget tight

From, "Little Rock Cooks ...Recipes Handed Down from Generation to Generation," published in cooperation with your Daily InBox newsletter.


INGREDIENTS:

1-1/2 pounds ground beef
2 tablespoons butter
2 tablespoons salad oil
1 cup chopped onion
6-ounce can mushrooms
1 can beef bouillon soup
1-1/2 tablespoons flour
1/2 teaspoon caraway seed
Dash of nutmeg
Dash of Worcestershire sauce
Salt and pepper to taste
2 cups sour cream

TO PREPARE:

Brown meat.  Remove from skillet and pour off fat.  Melt butter and oil in skillet and saute onions and mushrooms until onions are clear.  Remove from skillet.  Add flour to skillet and brown.  Add bouillon and blend.  Stir in salt, pepper, caraway, nutmeg, and Worcestershire.  Return meat, onions, and mushrooms to skillet.  Simmer all together for 15 minutes.  Before serving stir in sour cream.  Serve over noodles.

SERVES: 6Copyright 1972 The Junior League of Little Rock, Inc.  All rights reserved.  To purchase copies of Little Rock Cooks, 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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3. Harvest Cream Apple Pie

Try this yummy dessert with your favorite ice cream.

From, "Great Lake Effects...Buffalo Beyond Winter and Wings" published by The Junior League of Buffalo, Inc. in cooperation with your Daily InBox newsletter.

INGREDIENTS:
3/4 cup sugar
2 Tablespoons flour
1 cup sour cream
1 egg
1 teaspoon vanilla extract
1/4 teaspoon nutmeg
3 or 4 apples, peeled, sliced
1 unbaked (9-inch) pie shell
1/2 cup flour
1/2 cup sugar
1 teaspoon cinnamon
1/3 cup butter, softened


TO PREPARE:

Combine 3/4 cup sugar and 2 Tablespoons flour in a bowl and mix well.  Stir in the sour cream, egg, vanilla and nutmeg.  Add the apples and mix gently.  Spoon into the pie shell. Bake at 375 degrees for 45 minutes.

Combine 1/2 cup flour, 1/2 cup sugar and cinnamon in a bowl and mix well.  Cut in the butter until crumbly.  Sprinkle over the baked pie. Bake at 400 degrees for 10 minutes longer. Serve warm or at room temperature with vanilla ice cream.
 
NOTE:
  One cup sliced or chopped apple is the equivalent of one medium apple.


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4. Herb Rice Recipe

Share a simple lunch with a few friends



From, "Little Rock Cooks ...Recipes Handed Down from Generation to Generation," published in cooperation with your Daily InBox newsletter.


INGREDIENTS:

1 cup raw rice
1 teaspoon salt
1/2 teaspoon rosemary
1/2 teaspoon marjoram
1/2 teaspoon thyme
2 chicken bouillon cubes
1 tablespoon butter
2 cups water

TO PREPARE:

Combine all ingredients in a pan and bring to a boil.  Stir, cover, and cook over very low heat for 14 minutes, or until rice is tender and water is absorbed.  You may use less water if you prefer a firmer texture.

SERVES: 4Copyright 1972 The Junior League of Little Rock, Inc.  All rights reserved.  To purchase copies of Little Rock Cooks, 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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5. Herb-Crusted Lamb and Potatoes

A little rosemary can go a long way in flavor

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

INGREDIENTS:

1 (7 to 8 pound) leg of lamb
2 large cloves of garlic, slivered
5 Tablespoons olive oil
2 Tablespoons plus 2 teaspoons thyme
2 Tablespoons dried rosemary
2 Tablespoons plus 1 teaspoon coarsely ground pepper
2 teaspoons coriander
30 new potatoes, cut into quarters
1 teaspoon kosher salt
Rosemary sprigs

TO PREPARE:

Cut slits in lamb; place garlic slivers in the slits. Brush with 2 Tablespoons of the olive oil. Combine 2 Tablespoons thyme, 2 Tablespoons dried rosemary, 2 Tablespoons pepper and coriander in a bowl and mix well. Pat the herb mixture evenly over the lamb. Arrange the lamb in a shallow roasting pan.

Combine the new potatoes, remaining 3 Tablespoons olive oil, remaining 2 teaspoons thyme, remaining 1 teaspoon pepper, kosher salt and rosemary sprigs in a bowl, tossing to coat. Arrange the potatoes around the lamb.

Roast at 325 degrees for 3 to 4 hours or until a meat thermometer inserted in the thickest part of the leg registers 120 degrees for rare or until done to taste, stirring the potatoes every 30 minutes.

Tent the lamb with foil. Let stand for 15 minutes.  Slice as desired.

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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