This issue "G" 06-17-201
3

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Hi Everyone!
I hope you enjoy the recipes!
 

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Index
1. Garlic Cheese Grits Souffle Recipe
2. Garlic Ginger Grilled Tuna
3. German's Sweet Chocolate Cake
4. Greek Village Salad
5. Grilled Salmon with Fresh Herb Sauce
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1. Garlic Cheese Grits Souffle Recipe

Just sprinkle with paprika

From, "At Your Service...Southern Recipes, Places and Traditions," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

2 Tablespoons butter or margarine
2 garlic cloves, minced
4 cups water
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dry mustard
1/4 teaspoon turmeric
1 cup uncooked regular grits
4 egg yolks
2 cups shredded sharp Cheddar cheese
1/8 teaspoon hot sauce
4 egg whites
1/4 teaspoon cream of tartar
Paprika to taste

TO PREPARE:

Melt the butter in a medium saucepan over medium heat. Add the garlic. Saute until tender. Stir in the water, salt, pepper, dry mustard and turmeric. Bring to a boil. Stir in the grits gradually. Reduce the heat. Simmer for 15 to 20 minutes or until thickened, stirring occasionally. Remove from the heat. Stir in the egg yolks, Cheddar cheese and hot sauce.

Beat the egg whites and cream of tartar at high speed in a large mixing bowl until stiff peaks form. Fold 1/4 of the egg white mixture into the grits. Fold the grits into the remaining egg whites. Pour into a greased and floured 2-quart souffle dish. Sprinkle with paprika. Bake at 400 degrees for 45 minutes or until puffed and light brown.

SERVES: 6

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. website to purchase copies of At Your Service, or call (678) 775-6724.
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2. Pasta, Seafood and Eggs:
Garlic Ginger Grilled Tuna

from Stop and Smell the Rosemary, Recipes and Traditions to Remember

INGREDIENTS:

4 fresh tuna steaks (6 ounces each)
extra virgin olive oil
freshly ground pepper
________________

1 teaspoon minced fresh ginger
1 teaspoon minced garlic
salt
1/2 teaspoon white pepper
1/4 cup fresh lemon juice
1/4 cup white wine vinegar
1/4 cup extra virgin olive oil
________________

Southeast Asian Pesto or Mango Chile Salsa

TO PREPARE:

Brush tuna steaks with olive oil and season with pepper. Refrigerate until ready to use. Combine ginger, garlic, salt, pepper, lemon juice, and vinegar in a saucepan. Boil 2 to 3 minutes. Remove from heat. Let cool. Whisk in oil.
Prepare grill. Brush tuna with marinade, then grill quickly until it feels springy to the touch, about 5 minutes per side. Serve with Southeast Asian Pesto or Mango Chile Salsa.

SERVES: 4
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Southeast Asian Pesto:

2 or 3 large cloves garlic
1/2 cup coarsely chopped fresh ginger
1/4 cup sliced fresh lemongrass, fleshy part only
1/2 cup chopped green onions
1/2 cup chopped fresh basil
1/2 cup chopped fresh parsley
1/2 cup chopped fresh cilantro
1/2 to 1 teaspoon chopped fresh jalapeno
1/2 cup toasted nuts of choice
1/4 to 1/3 cup rice vinegar
1 teaspoon salt
2/3 to 3/4 cup olive oil
2 teaspoons sesame oil

Process garlic, ginger, lemongrass, green onions, basil, parsley, cilantro, jalapeno, nuts, vinegar, and salt in a food processor until smooth. Add oils gradually, using only enough to allow herbs and vegetables to become a smooth paste. Cover and refrigerate. Bring to room temperature before serving.

Yields 3 cups.
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Mango Chile Salsa:

3 mangoes, peeled, pitted, and chopped
1 small red bell pepper, seeded and minced
1/2 large red onion, minced
2 tablespoons minced fresh cilantro
1 serrano chile pepper, seeded and minced
1/4 cup fresh lime juice
1/4 cup fresh pineapple juice

Combine mangoes, bell pepper, onion, cilantro, and serrano pepper. Stir in lime juice and pineapple juice. Blend well.

Yields 1 cup.
________________

Copyright 1996 The Junior League of Houston, Inc. All rights reserved. Visit The Junior League of Houston web site to purchase copies of Stop and Smell the Rosemary, Recipes and Traditions to Remember and other fine cookbooks, or call (713) 627-COOK.
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3. German's Sweet Chocolate Cake

Nothing satisfies the sweet tooth like chocolate and coconut

From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

1 package (4 ounces) German's Sweet Chocolate
1/2 cup boiling water
1 cup butter
2 cups sugar
4 eggs, separated
1 teaspoon vanilla
2-1/2 cups sifted cake flour
1 teaspoon soda
1/2 teaspoon salt
1 cup buttermilk

TO PREPARE:

Heat oven to 350 degrees. Line bottom of 3 deep, 8-inch, cake pans with brown or wax paper. Melt chocolate in boiling water. Cool. Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating after each addition. Add vanilla and melted chocolate and mix until well blended. Sift flour with soda and salt; add to chocolate mixture alternately with buttermilk, beating after each addition. Beat until smooth. Beat egg whites until they form stiff peaks; fold into batter. Pour batter into prepared pans. Bake in preheated oven for 35-40 minutes, or until cake springs back when lightly pressed in center. Cool cake in pans for 15 minutes; then invert onto wire racks, remove pans, and let cool. Spread Coconut-Pecan Frosting between layers and over top of cake.

INGREDIENTS for Coconut-Pecan Frosting:

1 cup evaporated milk
1 cup sugar
3 egg yolks, slightly beaten
1/2 cup butter
1 teaspoon vanilla
1-1/3 cups Angel Flake Coconut
1 cup chopped pecans

TO PREPARE Coconut-Pecan Frosting:

Combine milk, sugar, egg yolks, butter and vanilla in saucepan. Cook over medium heat, stirring constantly until mixture thickens, about 12 minutes. Remove from heat. Add coconut and pecans. Beat until mixture is thick enough to spread. Makes 2-1/2 cups, or enough frosting to cover tops of three 8-inch layers.


Copyright 1968 The Junior League of Houston, Inc. All rights reserved. Visit The Junior League of Houston web site to purchase copies of the Houston Junior League Cookbook and other fine cookbooks, or call (713) 627-COOK.
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4. Greek Village Salad

Quick and simple without leaving out the flavor

From, "To Market, To Market...A Collection of Kentucky Recipes," published in cooperation with your Daily InBox newsletter.


INGREDIENTS:

3 tomatoes, cut into wedges
1 cucumber, sliced
1 red onion, sliced into rings
2 green peppers, cut into rings
6 Tablespoons olive oil
2 Tablespoons wine vinegar
Salt and pepper
1/3 pound feta cheese, crumbled or sliced
2 dozen ripe olives
Dried oregano, crumbled

TO PREPARE:

1. Place tomatoes, cucumber, onion, and pepper in large salad bowl.
2. In a small bottle or jar, shake together oil, vinegar, salt and pepper. Pour over salad.
3. Arrange sliced feta cheese and olives on top of salad. Sprinkle with oregano.

HINT: Serve with thick slices of Greek or Italian bread.

SERVINGS: 2 - 4

To purchase copies of To Market, To Market and other fine cookbooks from the Owensboro League, visit the Junior League of Owensboro, Kentucky website or call (270) 683-1430.
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5. Grilled Salmon with Fresh Herb Sauce

Source: dLife

Salmon with a creamy arugula and basil sauce that takes only minutes to prepare.

Rating:
Prep Time: 15 minutes
Cook Time: 15 minutes
Difficulty: EASY

Ingredients
1/2lb salmon fillet
1pinch salt
8oz arugula , 1 cup, packed
1/4cup fresh basil
1/4cup plain yogurt, whole milk
2tsp fresh lime juice (or lemon juice)
1tbsp mayonnaise
1medium tomatoes , sliced
1pinch black pepper


Directions
1 Preheat grill to medium.
2 Sprinkle salmon with salt and pepper to taste. Grill 5 - 7 minutes per side.
3 Remove any large stems from arugula and place in food processor.
4 Add yogurt, lemon juice, basil, and mayonnaise. Process until smooth.
5 Spoon over grilled salmon.
6 Garnish with sliced tomatoes, serve hot.


Nutrition Facts
Makes 2servings
Serving Size: 4 oz
Amount Per Serving
Calories 232.1
Total Carbs 4.5 g
Dietary Fiber 0.9 g
Sugars 3.2 g
Total Fat 11.1 g
Saturated Fat 2.1 g
Unsaturated Fat 9 g
Potassium 756.7 mg
Protein 27.5 g
Sodium 194.6 mg

Dietary Exchanges
1 Fat, 3 Meat, 1/2 Vegetable

See the Detailed Nutritional Analysis
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