This issue "A" 05-23-201
3

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Hi Everyone!
I hope you enjoy the recipes!
 

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

 
Index
1. Across the Border Won Tons
2. Aegan Chicken
3. Almond Joy Cake
4. Apricot Poached Pears Recipe
5. Asparagus Roll-ups
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1. Across the Border Won Tons

A traditional Asian dish you'll enjoy!

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

INGREDIENTS:
8 ounces boneless skinless chicken breast
2 large dried shiitake mushrooms
1 (8-ounce) can water chestnuts, drained
2 scallions
2 large cloves of garlic
2 slices peeled fresh ginger
1 Tablespoon cornstarch
2 teaspoons soy sauce
2 teaspoons dry white wine
or dry vermouth
1/2 teaspoon kosher salt
1/4 teaspoon dried red pepper flakes
60 wonton wrappers
Vegetable oil for deep frying


TO PREPARE:
Rinse the chicken and pat dry. Soak the mushrooms in hot water to cover for 25 minutes or until softened. Drain and squeeze dry. Discard the mushroom stems. Process the mushrooms, water chestnuts, scallions, garlic and ginger in a food processor fitted with a metal blade until finely chopped; do not puree. Add the chicken, cornstarch, soy sauce, white wine, kosher salt and red pepper flakes. Pulse 6 to 8 times or just until the mixture is blended.

Place 1 won ton wrapper with 1 corner facing you on a dry work surface. Spoon 1-1/2 teaspoons of the chicken mixture in the center of the wrapper; moisten the edges. Fold to form a triangle. Bring the 2 corners of the folded edge toward the center and press into the opposite corner to seal. Place on a baking sheet. Repeat with the remaining wrappers and chicken mixture. Chill in the refrigerator.
Won tons may be prepared and frozen before frying on a baking sheet and stored in plastic bags in the freezer. Deep-fry straight from the freezer. Deep-fry the won tons in hot oil until golden brown; drain. Serve with sweet-and-sour sauce, mustard sauce, hoisin sauce or plum sauce.


NOTE: Shiitake mushrooms are easily identified by their garlic-pine aroma. If they are odorless, they are not fresh. Select mushrooms that are firm and dry with no soft spots. Substitute these mushrooms in any recipe that calls for button mushrooms.
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2. Aegan Chicken

Try this delicious Asian-style dinner dish.

From, "Boot Straps...A Taste of the Okalahoma Heaven" published by The Junior welfare League of Enid, Inc. in cooperation with your Daily InBox newsletter.

INGREDIENTS:
4 boneless skinless chicken breasts
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 (6-ounce) jar marinated artichoke hearts
2 to 4 Tablespoons olive oil
2 Tablespoons butter
8 ounces mushrooms, cut into quarters
1 (16-ounce) can diced tomatoes
2 garlic cloves
1/2 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon pepper
3 Tablespoons dry sherry
1 cup drained black olives


TO PREPARE:
Cut each chicken breast into 2 to 3 pieces. Pound the chicken about 1/4 inch thick between sheets of waxed paper with a meat mallet. Coat the chicken with a mixture of the flour, 1/2 teaspoon salt and 1/4 teaspoon pepper. Drain the artichokes, reserving the marinade. Heat the reserved marinade and olive oil in a saute pan over medium heat. Brown the chicken lightly in the olive oil mixture in the pan. Spoon the chicken into a 9x13-inch baking dish, reserving the pan drippings. Add the butter to the reserved drippings. Heat until the butter melts. Stir in the mushrooms.

Saute for 3 minutes. Remove the mushrooms to a bowl. Add the undrained tomatoes, garlic, 1 teaspoon salt, oregano, basil and 1/4 teaspoon pepper to the saute pan. Simmer for 10 minutes, stirring occasionally. Pour the tomato mixture over the chicken. Drizzle with the sherry. Bake at 350 degrees for 15 minutes.

Add the artichokes and olives to the mushrooms and mix gently. Add the artichoke mixture to the chicken mixture and mix well. Bake for 10 minutes longer or until bubbly. Spoon over hot cooked brown or white rice. May be prepared in advance and stored, covered, in the refrigerator. Bring to room temperature and bake as directed.
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3. Almond Joy Cake

From, "River Road Recipes IV...Warm Welcomes," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

1 (2-layer) butter chocolate cake mix
1 cup milk
1 cup sugar
24 marshmallows
1 (14-ounce) package shredded coconut
1-1/2 cups sugar
1 cup evaporated milk
1/2 cup (1 stick) butter
2 cups (12 ounces) semisweet chocolate chips
Whole almonds, lightly toasted (optional)

TO PREPARE:

Bake the cake using package directions for a 9 x 13-inch cake pan. Bring the milk and 1 cup sugar to a boil in a saucepan. Boil for 1 minute; reduce the heat. Stir in the marshmallows and cook until blended, stirring constantly. Stir in the coconut and pour over the hot cake.

Bring 1-1/2 cups sugar, the evaporated milk and butter to a boil in a saucepan; reduce the heat to low. Add the chocolate chips and mix well. Cook until blended, stirring frequently. Fold in the almonds. Pour the chocolate mixture over the warm layers. Let stand until set and cut into squares. You may freeze for future use.

HINT: For neat slices, chill for several hours before cutting.

YIELDS: 1 to 2 dozen squares
Copyright 2004 The Junior League of Baton Rouge, Inc. All rights reserved. Visit The Junior League of Baton Rouge website (http://www.juniorleaguebr.com) to purchase copies of River Road Recipes IV: Warm Welcomes and other fine cookbooks, or call (225) 924-0298.
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4. Apricot Poached Pears Recipe

A sweet way to enjoy the weekend

From, "Dining by Design...Stylish Recipes - Savory Settings," published in cooperation with your Daily Inbox Newsletter.

Ingredients

lemon juice
1 cup water
1 cup white wine
1/2 cup sugar
1/3 cup chopped dried apricots
1 teaspoon grated orange peel
1 cinnamon stick
2 Tablespoons sliced almonds, toasted

TO PREPARE:

Preheat the oven to 300 degrees. Peel and core the pears, leaving the stems intact. Combine the lemon juice, and 1/2 cup of the water in a bowl. Dip the pears in the bowl. Combine the wine, sugar, apricots, orange peel, cinnamon and remaining 1/2 cup water in a deep 2-1/2-quart baking dish. Arrange the pears, stem end up, in the dish.

Bake, covered, for 1 hour or until tender, adding more water if necessary. Let cool in the cooking liquid. Remove to individual dessert dishes, using a slotted spoon. Discard the cinnamon.

Pour the cooking liquid into a blender jar or food processor bowl. Process until smooth and thick. Spoon over the pears; top with the almonds.

SERVINGS: 6

Copyright 1998 by The Junior League of Pasadena, Inc. All rights reserved. Visit The Junior League of Pasadena website (http://www.jrleaguepasadena.org/pasadena/index.jsp) to purchase copies of Dining by Design and other fine cookbooks, or call their cookbook hotline at (626) 796-0162.
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5. Asparagus Roll-ups

Mix it up when it comes to vegetables

From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

24 slices sandwich bread
1/2 cup softened butter
1 (8-ounce) package softened cream cheese
4 ounces softened blue cheese
24 fresh asparagus, parboiled, or frozen asparagus, partially cooked and well drained
1/2 cup melted butter

TO PREPARE:

Trim crust from bread slices. Flatten each slice with a rolling pin. Mix softened butter with cheeses. Spread cheese mixture on each bread slice, and top with an asparagus spear. Roll bread around the asparagus, and dip in melted butter. Cut each roll into fourths and freeze. When ready
to serve, bake in a preheated 400 degree oven for 15 minutes.

YIELDS: 96 pieces


Copyright 1997 The Junior League of Atlanta, Inc. All rights reserved. Visit The Junior League of Atlanta web site (http://www.jlatlanta.org/shop/ProductList.aspx?CategoryID=9) to purchase copies of Atlanta Cooknotes and other fine cookbooks, or call (404) 233-4767.

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