This issue "C" 06-03-201
3

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!
 

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Index
1. Cabaret
2. Chili Pizza
3. Cream Cheese Danish
4. Crispy Coconut Chicken Fingers
5. Crustless Vegetable Pie
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1. Cabaret

1 oz gin
1/2 oz dry vermouth
1/2 oz Benedictine
2 dashes bitters
1 maraschino cherry

In a shaker half-filled with ice cubes, combine the gin, vermouth,
Benedictine, and bitters. Shake well. Strain into a cocktail glass
and garnish with the cherry.
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2. Chili Pizza
Ingredients:
1 (12 inch) large prepared pizza crust
1 (15-oz) can Hormel Chili, no beans
1 (3-oz) can sliced mushrooms, drained
1/4 cup sliced green onions
1/4 cup sliced black olives
1 cup (4oz) shredded mozzarella cheese
1 cup (4oz) shredded cheddar cheese
Directions:
Spread chili over prepared crust to within 1/2" of edge. Top chili with mushrooms, onions and olives. Sprinkle cheeses evenly over pizza.
Bake according to pizza crust instructions.
Remove from oven, cut and serve.
Serves 4.
Source: Recipe Ross
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3. Appetizers, Salads and Breads:
Cream Cheese Danish

from At Your Service
Southern Recipes, Places and Traditions
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INGREDIENTS:

2 (8-ounce) cans crescent rolls
1 egg yolk
1 cup sugar
16 ounces cream cheese, softened
1 teaspoon vanilla extract
1 egg white, stiffly beaten
1/4 cup sugar
1/2 cup pecans, chopped

TO PREPARE:
Unroll 1 can of the crescent roll dough. Press into a lightly greased 9x13-inch baking pan. Whisk the egg yolk in a medium mixing bowl until well beaten. Add 1 cup sugar, cream cheese and vanilla and beat until smooth. Pour into the prepared pan. Unroll the remaining can of crescent roll dough and press the indentations to seal. Place over the filling. Spread the stiffly beaten egg white over the top. Sprinkle with 1/4 cup sugar and pecans. Bake at 350 degrees for 30 to 25 minutes or until golden brown.

SERVES: 8
___________________________________
Copyright 2001 by The Junior League of Gwinnett and North Fulton Counties, Inc. All rights reserved.
Visit The Junior League of Gwinnett and North Fulton Counties, Inc. web site (http://www.jlgnf.org) to purchase copies of At Your Service, or call (678) 775-6724.
The Junior League of Gwinnett and North Fulton Counties, in Atlanta, Georgia, is a non-profit organization of women dedicated to voluntarism. We are committed to developing the potential of women through training, leadership opportunities, and service. Our purpose is to strengthen our community by creating and implementing collaborative volunteer projects. Proceeds from the sale of At Your Service will provide funding for our Junior League of Gwinnett and North Fulton Counties' projects.
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4. Crispy Coconut Chicken Fingers
Recipe Rating:
Prep Time: 15 min
Total Time: 40 min
Makes: 24 servings, 1 chicken finger each

1 cup BAKER'S ANGEL FLAKE Coconut
1/2 cup flour
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
1-1/2 lb. boneless skinless chicken breast halves, cut into 1-inch strips
1 egg, lightly beaten
1/3 cup butter or margarine, melted
PREHEAT oven to 400F. Mix coconut, flour, salt, pepper and garlic powder in medium bowl. Dip chicken strips in egg, then coat with coconut mixture.
PLACE in 15x10x1-inch baking pan. Drizzle with butter.
BAKE 25 minutes or until chicken is browned and cooked through, turning after 15 minutes. Serve with Apricot Dipping Sauce (see Tip), if desired.


KRAFT KITCHENS TIPS
Safe Food Handling
Cut raw boneless chicken breasts into pieces when they are partially frozen to make them easier to cut and to prevent knife from slipping.
Apricot Dipping Sauce
Mix 1 cup apricot preserves and 2 Tbsp. GREY POUPON Dijon Mustard until well blended. Garnish with red pepper strips.
NUTRITION INFORMATION
Nutrition (per serving)
Calories 80 Total fat 4.5g Saturated fat 3g Cholesterol 30mg Sodium 100mg Carbohydrate 3g Dietary fiber 0g Sugars 1g Protein 7g Vitamin A 2%DV Vitamin C 0%DV Calcium 0%DV Iron 2%DV
Shared by Jim
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5. Crustless Vegetable Pie

Preparation Time: 15 minutes
Cooking Time: 35 minutes
Cal: 190 per serving
Ingredients:
Amount Ingredient
-------- -----------------------------
1-1/2 Tbsp Extra Virgin Olive Oil
1 Carrot, peeled and sliced
1 Cup Chopped Cauliflower
3 Green Onions, trimmed and chopped
1/2 Cup Peas, frozen or fresh
2 Tbsp Chopped Fresh Parsley
4 large eggs
2 Tbsp Milk
4 oz Feta Cheese, crumbled
1/4 tsp Dried Thyme
1/4 tsp Ground Black Pepper
3/4 Cup) Soft Bread Crumbs, divided
enough Cooking Spray

Directions:
Preheat oven to 350 F.
In a large skillet, heat the olive oil over medium heat. Add carrot and cauliflower, cover and cook, stirring occasionally for 4 minutes; vegetables should be tender-crisp.
Stir in green onions and cook for 1 minute. Stir in peas and parsley and remove from heat.
In a mixing bowl, combine eggs, milk, feta cheese and thyme. Stir into vegetable mixture and sprinkle with pepper.
Lightly oil a 10" pie pan. Line the bottom with half of the soft bread crumbs and cover with vegetable mixture. Top with remaining bread crumbs.
Bake for 30 minutes or until center is set and top is golden. Let stand for 10 minutes before cutting and enjoying.

Source: Recipe Ross
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