This issue "V" 05-09-201
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. Valerie's Baked Apple Pancake 
2. Valley Grape Pie
3. Veal Stuffed Peppers
4. Vegan Broccoli Casserole
5. Veggie Pot Roast
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1. Valerie's Baked Apple Pancake

Categories: None

Yield: 1 Servings

3 Eggs
3/4 c Milk
3/4 c All-purpose flour
1/2 ts Salt
1 1/2 tb Butter (If you're concerned about fat; then you may use a bit less butter, especially if you have a non-stick pan. Try 1 T. butter...)
1/2 c Sliced Granny Smith apples
1/2 ts Good quality cinnamon
1/2 ts Nutmeg           
More cinnamon
Brown sugar; (I never measured this.. I'd say about 1/3 cup? 1/2 cup?        -- "To taste" would work. ;-) )


Ok, here is the Apple Pancake recipe that I've come up with, borrowing from various other recipes. It is very similar to The Original Pancake House Apple Pancake. I grew up in Portland Oregon, where the first OPH started, and when I moved away, I missed having this pancake so much I was determined to recreate it! :-)

Preheat oven to 450 degrees. Beat together eggs, milk, flour, salt, 1/2 tsp. nutmeg and 1/2 tsp. cinnamon until smooth. Add apples to batter. Melt butter in 10-inch cast iron skillet (if you don't have cast iron, use what you have, but heavier works better). When very hot, pour in batter. Remove from heat and quickly sprinkle a handful of brown sugar over the top, to taste. I like to make sure every spot gets some sugar. Then sprinkle some more cinnamon over the top and put in the oven. After 15 minutes, lower heat to 350 degrees and bake for 10 more minutes.

ALTERNATE METHOD: Use the full 1 1/2 T. of butter, and before you pour the batter in the pan, sprinkle the handful (I have small hands, so I use a couple handfuls... if you like it less sweet, use less) of brown sugar over the bottom of the pan, with a sprinkle of cinnamon, then gently pour the batter in and cook as above. Keep an eye on it to make sure you don't burn it (both methods).

Source: FreeGroups.net
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2. Valley Grape Pie


Categories: Pies, Fruit, Usenet

Yield: 1 Pie

1 1/2 c Graham cracker crumbs
3 tb Sugar
1/3 c Butter, melted
3 ts Cornstarch
2/3 c Sugar
1/4 c Water, cold     
2 lb Grapes, seedless (green), with stems removed
1 tb Lemon juice
1 c  Sour cream
1 tb Sugar
1 ts Vanilla extract


Preheat oven to 350 degrees F. Combine cracker crumbs, about 3 T sugar and butter. Reserve 1/4 cup of this crumb mixture and press the rest into a 9-inch pie pan. Bake at 350 degrees F. for 8 minutes. Allow to cool.

Dissolve cornstarch and about 2/3 cup sugar in cold water in saucepan. Add grapes and bring to boil, stirring constantly. Reduce heat and simmer for 5 minutes. Remove from heat and stir in the lemon juice. Cool.

Spoon this filling into the baked and cooled crust. Mix sour cream with about 1 T sugar and vanilla and spread over pie. Sprinkle with reserved crumbs. Serve.

NOTES
Fruit pie made from green seedless grapes -- This recipe came originally from the Los Angeles Times Magazine. It's unusual: I'd never before thought of using grapes in a pie before. But it's good!

: Difficulty: easy to moderate (burns easily). : Time: 30 minutes.
: Precision: approximate measurement OK.

: Michelle Berteig
: Caltech, Pasadena, California, USA
: michelle@tybalt.caltech.edu

: Copyright (C) 1986 USENET Community Trust

Source: FreeGroups.net
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3. Veal Stuffed Peppers


Categories: Meat

Yield: 4 Servings      

      4    Green peppers
      1 c  Cooked veal; chopped
      1 c  Seasoned bread crumbs
      1 c  Strained tomatoes
           Salt & pepper to taste


Cut stems off green peppers; remove seeds. Combine remaining ingredients; fill peppers with mixture. Place in pan; pour small amount of water around peppers. Bake in 350 degree oven for 45 minutes.

From <A Taste of Louisiana>.

Source: FreeGroups.net

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4. Vegan Broccoli Casserole


Categories: Vegetarian, Main dish

Yield: 4 Servings      

      1 md Potato peeled and coarsely diced
    1/2 md Carrot- scraped and thickly sliced
    1/2 md Onion -- peeled and coarsely diced
      1 c  water
      1 ts Salt
     16 oz Broccoli, frozen -- chopped
      4 oz Tofu, firm -- crumbled
    1/2 c  Nutritional yeast flakes
      1 tb Rice, brown, instant uncooked
     10 oz Mushrooms, canned; sliced drained
    3/4 c -- water

Preheat oven to 350 degrees. In a small saucepan, bring potato, carrot, onion, 1 cup water and salt to a boil over medium high heat. Lower heat to medium, cover and simmer until potato and carrot are tender, about 10 minutes. Meanwhile, thaw frozen broccoli in a colander under hot running water, then set aside and drain well.

When potato mixture has finished simmering, pour into a blender and add tofu, yeast, lemon juice and garlic. Blend until very smooth and creamy. Pour into a shallow, greased 1 1/2- to 2-quart casserole. Add broccoli, rice, mushrooms and 3/4 cup water. Stir well and smooth top of casserole. Bake for 40 minutes, until golden and bubbling. Serves 4.

Substitution: Instead of frozen broccoli, you can use 1 pound fresh broccoli (tops only), chopped and steamed briefly until crisp-tender, then cooled under cold-running water and drained thoroughly.

Per serving: 279 cal; 16 g prot; 3 g fat; 46 g carb; 0 chol; 753 mg sod; 7 g fiber Source: Vegetarian Times, October 1993

Source: FreeGroups.net
 
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5. Veggie Pot Roast

Prep
: 15 minutes
Cook: 2 hours 45 minutes
Serves: 8

Ingredients:

2 tbsp. vegetable oil
1 beef bottom round roast or chuck pot roast (about 4 pounds)
2 cups V8 100% Vegetable Juice (Regular or Low Sodium)
1/8 tsp. garlic powder or 1 small clove garlic, minced
1/4 tsp. ground black pepper
6 medium potatoes, cut into quarters (about 6 cups)
6 medium carrots, cut into 2-inch pieces (about 3 cups)
2 medium onions, cut into wedges
2 tbsp. all-purpose flour


Directions:

Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef and cook until it's well browned on all sides. Pour off any fat.

Stir 1 3/4 cups vegetable juice, garlic powder and black pepper in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 1 hour 45 minutes.

Add the potatoes, carrots and onions. Cover and cook for 45 minutes or until the beef is fork-tender.

Remove the beef and vegetables to a platter. Stir the flour and remaining vegetable juice in a small bowl until the mixture is smooth. Stir the flour mixture in the saucepot. Increase the heat to medium-high. Cook and stir until the mixture boils and thickens. Serve with the beef and vegetables.

Serving Suggestion: Serve with couscous tossed with toasted pine nuts. For dessert serve with apple crisp.

Nutritional Values per Serving using V8 Vegetable Juice: Calories 458, Total Fat 14g, Saturated Fat 4g, Cholesterol 117mg, Sodium 210mg, Total Carbohydrate 39g, Dietary Fiber 6g, Protein 43g, Vitamin A 163%DV, Vitamin C 60%DV, Calcium 6%DV, Iron 33%DV

Nutritional Values per Serving using V8 Low Sodium Vegetable Juice: Calories 458, Total Fat 14g, Saturated Fat 4g, Cholesterol 117mg, Sodium 140mg, Total Carbohydrate 39g, Dietary Fiber 6g, Protein 43g, Vitamin A 163%DV, Vitamin C 60%DV, Calcium 5%DV, Iron 33%DV

* % Daily Values (DV) are based on a 2,000 calorie diet.

Source: V8juice.com
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A CraftELady Mailing
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