This issue "T" 04-29-201
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Hi Everyone!
I hope you enjoy the recipes!
 

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

 
Index
1. Tagliatelle with Mussels, Clams and Pesto
2. Toffee Imperial
3. Tomatoes Oriental Recipe
4. Tuna with Water Chestnuts
5. Tuscan Green Beans
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1. Tagliatelle with Mussels, Clams and Pesto

Treat yourself to the splendors of the sea

From, "Colorado Colore:...A Palate of Tastes," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

16 to 18 littleneck clams, scrubbed
16 to 18 mussels, scrubbed, debearded (green-lipped mussels preferred)
1 cup dry white wine
9 ounces fresh tagliatelle or linguini
Salt to taste
6 Tablespoons commercially prepared pesto
1/4 cup sliced drained oil-pack sun-dried tomatoes
1/4 teaspoon crushed dried red pepper
Black pepper to taste

TO PREPARE:

Combine the clams, mussels and wine in a stockpot.  Bring to a boil over medium-high heat.  Cook, covered, for 7 minutes or until the shellfish open; discard any shellfish that do not open.  Remove the shellfish to a bowl with tongs, reserving the pan juices.  Cover the pan with foil.

Cook the pasta in boiling slated water in a saucepan until al dente.  Drain the pasta and return to the saucepan.  Add the reserved shellfish juices, pesto, sun-dried tomatoes and red pepper to the pasta and mix gently.  Cook over medium heat just until the pesto coats the pasta, stirring frequently.  Season with salt and black pepper.  Divide the pasta mixture evenly between 4 bowls.  Top with the shellfish.  Serve immediately.

NOTE:  Basil pesto has a tendency to discolor quickly.  Adding a little parsley helps to keep the color green without distracting the basil flavor.

How to Clean Mussels:
Clean mussels just before cooking; once they've been debearded they will start to spoil.  Soak mussels in a large bowl of cool water, turning them over with your hands and scrubbing at the dirt on the shells with a hard-bristled brush.  Discard any opened mussels.  Rinse, change the water, and repeat, if necessary, until the grit is all gone.  Tug on the "beard" – the coarse string sticking out of the shell.  It should pull away easily.

SERVES:  4Copyright 2002 by The Junior League of Denver, Inc.  All rights reserved.  Visit The Junior League of Denver, Inc. website (http://www.jldcookbooks.com/) to purchase copies of Colorado Colore: A Palate of Tastes and other cookbooks published by the Junior League of Denver or call (800) 552-9244.

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2. Toffee Imperial

A dessert for any family occasion.

From, "Atlanta Cooknotes" published by The Junior League of Atlanta in cooperation with your Daily InBox newsletter

INGREDIENTS:
1 cup fine quality margarine
1-1/2 cups firmly packed light brown sugar
2/3 cup coarsely chopped toasted almonds
4 (1-ounce) Hershey bars
1/2 cup finely chopped toasted almonds


TO PREPARE:
Combine margarine and sugar in a heavy two-quart saucepan.  Cook over low heat, stirring, until mixture comes to a full boil.  Do not burn.  Continue to boil, stirring occasionally, until mixture reaches the hard-crack state or a candy thermometer registers 300 degrees.  Remove from heat.  Quickly stir in coarsely chopped almonds.  Pour into a greased nine by thirteen-inch pan.  Let stand until set but still very warm.  Place pieces of Hershey bars over the top; as chocolate softens, spread evenly with a spatula.  Immediately sprinkle with finely chopped almonds.  Lightly press almonds into the chocolate.  Cool until completely hardened.  Break toffee into irregular pieces; store in a covered container.
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3. Tomatoes Oriental Recipe

Bring these flavors together to spruce up your lunch

From "From Portland’s Palate... A Collection of Recipes from the City of Roses," published in cooperation with your Daily InBox newsletter.


INGREDIENTS:

6 medium tomatoes, cut into thin wedges
1 cup fresh asparagus tips, blanched (see Note)
1 (8-ounce) can sliced water chestnuts, drained

Dressing:

1 garlic clove, minced
1 teaspoon salt
1 teaspoon granulated sugar
1/2 teaspoon freshly-ground black pepper
2 teaspoons Dijon mustard
2 tablespoons tarragon vinegar
1/2 cup olive oil

TO PREPARE:

In a medium bowl, combine tomatoes, asparagus tips and water chestnuts.

In a small bowl, whisk together garlic, salt, sugar, pepper, mustard, vinegar and oil.  Toss gently with tomato mixture.

Let stand at room temperature for 1 hour to allow flavors to blend.  Toss again lightly, then return to refrigerator to chill at least 4 hours.

NOTE:  To blanch asparagus tips: bring water to a boil and drop tips in.  Let water return to a boil and cook for approximately 3 to 4 minutes.

SERVINGS: 6

Copyright 1992 The Junior League of Portland, Oregon, Inc. All rights reserved.

To purchase copies of From Portlands Palate . . . A Collection of Recipes from the City of Roses, visit the Junior League of Portland, Oregon web site or call (503) 297-6364

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4. Tuna with Water Chestnuts

Jump into summer by enjoying a flavor of the sea

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

INGREDIENTS:

1 (10 ounce) can tuna in spring water, drained
1 cup chopped celery
1 (8 ounce) can water chestnuts, drained and sliced
1 (6 ounce) can pitted black olives, drained and sliced
1 green onion, chopped
1 cup mayonnaise
Squeeze of lemon
Dash of salt
Dash of garlic salt
1 (3 ounce) can Chinese noodles


TO PREPARE:

Mix all ingredients except Chinese noodles.  Just before serving, sprinkle with noodles or serve over noodles.

SERVES:  4 - 6Copyright 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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5. Tuscan Green Beans

Veggies - southwestern style

From, "Colorado Colore: A Palate of Tastes," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

6 quarts water
1 pound fresh green beans, trimmed and cut into 2-inch pieces
1/3 cup olive oil
1/3 cup sliced onion
2 garlic cloves, minced
1 medium tomato, chopped
1-1/2 Tablespoons chopped fresh rosemary
1 teaspoon salt
1 teaspoon freshly ground pepper

TO PREPARE:

Bring the water to a boil in a stockpot.  Add the beans; reduce the heat.  Simmer for 4 minutes or until tender-crisp; drain.

Heat the olive oil in a large skillet or saute pan.  Stir in the onion.  Cook over medium-high heat until tender, stirring frequently.  Stir in the garlic; reduce the heat to medium-low.  Add the beans and mix well.  Stir in the tomato and rosemary.

Simmer, covered, for 6 minutes, stirring occasionally.  Season with the salt and pepper.  Serve hot or at room temperature.  Excellent with grilled tuna or chicken.

SERVES:  4

Copyright 2002 by The Junior League of Denver, Inc.  All rights reserved.  Visit The Junior League of Denver, Inc. website (http://www.jldcookbooks.com/) to purchase copies of Colorado Colore: A Palate of Tastes and other cookbooks published by the Junior League of Denver or call (800) 552-9244.
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