This issue "S" 04-25-201

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Shrimp Rockefeller
2. Smoked Tomato Soup
3. Southern Sweet Potato Salad
4. Spicy Glazed Carrots
5. Strawberry Shortcake
1.                Pasta, Seafood and Eggs:
                 Shrimp Rockefeller
              from Little Rock Cooks...
     Recipes Handed Down from Generation to Generation
2 pounds shrimp, cooked and cleaned
1/2 cup butter
1-1/2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon Accent
1/4 teaspoon Tabasco
1 teaspoon celery salt
1/2 cup chopped green onions
1/2 cup chopped parsley
2 cloves garlic, minced
2 packages frozen chopped spinach, thawed and drained
3 slices white bread, without crusts
3/4 cup water
2 teaspoons melted butter
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
Melt 1/2 cup butter and blend in seasonings.  Add green onions, parsley, garlic, and spinach and saute 10 minutes.  Pour water over bread and break up.  Add to vegetable mixture and stir.  Arrange shrimp either in bottom of casserole or in individual dishes and cover with vegetable-bread mixture.  Combine melted butter, crumbs, and cheese.  Sprinkle mixture over top and bake at 400 degrees for 15 minutes.  May be refrigerated overnight before baking. 
SERVES: 6 (10 to 12 as an appetizer)
Copyright 1972 The Junior League of Little Rock, Inc.  All rights reserved.
To purchase copies of Little Rock Cooks, call the Junior League of Little Rock at (501) 666-0658 or order by mail at P.O. Box 7453, Little Rock, AR 72217.  The cost is $18.95 plus $4.00 shipping/handling for first book ($2.00 each additional book).  You may also purchase copies of any of the Junior League of Little Rock cookbooks through their website (
The Junior League of Little Rock, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women, and improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  Proceeds from the sale of Little Rock Cooks support the projects and programs of the Junior League of Little Rock, Inc.
2. Smoked Tomato Soup

To create this satisfying soup, plum tomatoes are smoked on a stovetop smoker, a simple process that infuses them with deep, rich flavor. Pair the soup with our Cheddar Cheese Panini for a comforting lunch or supper.

2 tsp. apple smoking chips
1 lb. plum tomatoes, halved lengthwise
6 Tbs. olive oil
Salt and freshly ground pepper, to taste
6 slices country-style bread, each 1 inch thick and cut into 1-inch cubes
1 yellow onion, diced
1/2 tsp. sweet paprika
1/3 cup sherry
1/3 cup fresh orange juice
4 cups chicken stock
2 cans (each 14.5 oz.) diced tomatoes with juices
Pinch of cayenne pepper
1/4 cup chopped fresh flat-leaf parsley
1/4 cup sour cream

Heat a stovetop smoker on the stovetop over medium-high heat. Put the smoking chips in the bottom of the smoking pan, reduce the heat to medium-low and place the rack in the smoker. In a bowl, stir together the tomatoes, 1 Tbs. of the olive oil, salt and pepper. Place the tomatoes, cut sides up, on the smoker rack. Cover and smoke for 15 minutes. Transfer the tomatoes to a bowl and let cool, then remove and discard the skins. Preheat an oven to 350°F. In a bowl, stir together the bread cubes, 3 Tbs. of the oil, salt and pepper. Spread the bread cubes out on a baking sheet and bake until golden, about 10 minutes. Set the croutons aside. In a soup pot over medium heat, warm the remaining 2 Tbs. oil. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the paprika and cook for 2 minutes. Increase the heat to medium-high, add the sherry and orange juice, and cook until reduced to 3 Tbs., about 10 minutes. Add the smoked tomatoes, the stock, canned tomatoes with juices and cayenne. Bring to a boil, then reduce the heat to low and simmer for 15 minutes. Using an immersion blender, puree the soup until smooth. Pass the soup through a chinois into a clean pot, pressing firmly on the solids. Set the pot over low heat, add the croutons and let stand for 5 minutes, stirring occasionally. Using the immersion blender, puree the soup until smooth. Taste and adjust the seasonings with salt and pepper. Ladle the soup into warmed bowls, and garnish with the parsley and sour cream. Serve immediately.
Yield: 6 servings

Source: LOH Recipes
3. Southern Sweet Potato Salad

2 lbs. peeled, cubed sweet potatoes
2 Tbsp. lemon juice
1 cup mayonnaise
2 Tbsp. orange juice
1 Tbsp. honey
1 tsp. grated orange peel
1/2 tsp. ground ginger
1/4 tsp. salt
1/8 tsp. nutmeg
1 cup sliced celery
1/3 cup chopped dates
1/2 cup chopped pecans
lettuce leaves
1 can 11-oz mandarin oranges, drained


Cook the potatoes until tender, about 5-8 minutes. Drain and
then toss with lemon juice.
In a large bowl, combine the mayonnaise, orange juice, honey,
orange peel, ginger, salt, and nutmeg. Add in the warm potatoes,
celery and dates. Toss to coat well.
Cover and chill, stir in the pecans before serving.
Spoon the salad onto lettuce-lined plate. Arrange the oranges
around the salad.

Source: Recipe Ross

4. Spicy Glazed Carrots
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 6 servings
1 lb. fresh baby carrots
1 cup water
1/2 tsp Mrs. Dash® Extra Spicy Seasoning Blend
1/4 cup honey
1 Tbs. orange juice concentrate
2 tsp. Mrs. Dash® Table Blend
Place carrots, water, Mrs. Dash® Extra Spicy Seasoning Blend in a microwave-safe bowl. Microwave on High for 10 minutes or until carrots are crisp tender. Drain. Heat honey, orange juice concentrate and Mrs. Dash® Table Blend in a small saucepan on medium heat until hot. Pour over drained carrots. Serve immediately.
Nutritional Info: Per Serving: Serving Size: 3.27 oz.: Calories: 74, Calories from Fat: 0%, Total Fat: 0 grams, Sat Fat: 0 grams, Trans Fat: 0 grams, Cholesterol: 0 mg, Sodium: 60 mg, Potassium: 206 mg, Carbohydrate: 19 grams, Dietary Fiber: 1 grams, Protein: 1 gram
Source:  LOH Recipes
5. Strawberry Shortcake

An old fashioned, tender shortcake with two layers of strawberries topped
with whipped cream.

3 pints fresh strawberries
1/2 cup white sugar
2 1/4 cups all-purpose flour
4 teaspoons baking powder
2 tablespoons white sugar
1/4 teaspoon salt
1/3 cup shortening
1 egg
2/3 cup milk
2 cups whipped heavy cream

Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside. Preheat oven to 425° F (220° C). Grease and flour one 8 inch round cake pan. In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined. Spread the batter into the prepared pan. Bake for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack. Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream. 

Yield: 9 servings

Source: LOH Recipes
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