This issue "M" 07-18-201
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. Mexican Chicken Casserole
2. Millie's Truffles Recipe
3. Miss Maude's Spaghetti Casserole Recipe
4. Molasses Sugar Cookies
5. Morning After the Night Before Omelet
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1. Mexican Chicken Casserole

Perfect with an extra hint of lime

From the, "Houston Junior League Cookbook ," published in cooperation with your Daily InBox newsletter.

INGREDIENTS:

1 chicken (about 4 pounds) or 3 whole chicken breasts
2 teaspoons salt
1 teaspoon pepper
1 bay leaf
1 can condensed cream of chicken soup
1 can condensed cream of mushroom soup
1 can (10-1/2 ounces) Rotel tomatoes with green chilies
1/2 cup chicken stock
Additional salt and pepper
12 tortillas, torn in small pieces
2 onions, finely chopped
3 cups grated sharp cheese (about 3/4 pound)

TO PREPARE:

Cook chicken in water to which has been added 2 teaspoons salt, 1 teaspoon pepper and bay leaf. Remove cooked chicken; reserve 1/2 cup of the chicken stock. Cut chicken into large, bite-sized pieces; set aside. Combine soups, tomatoes, chicken stock, salt and pepper to taste. Mix well. In a 3-quart casserole, make 3 layers in the following order: torn tortillas, chicken, tomato mixture, chopped onions and grated cheese. Use all ingredients in the 3 layers, being sure that cheese is on top. Bake at 350 degrees for about 45 minutes.

SERVES: 6 - 8

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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2. Millie's Truffles Recipe

A classic combination of chocolate and orange

From, "Great Lake Effects...Buffalo Beyond Winter and Wings," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

1/2 cup unsalted butter
4 ounces milk chocolate
4 ounces semisweet chocolate
2 Tablespoons confectioners' sugar
3 egg yolks, beaten
2 Tablespoons Grand Marnier or other liqueur
Baking cocoa

TO PREPARE:

Combine the butter, milk chocolate and semisweet chocolate in a double boiler. Cook until blended, stirring frequently. Stir in the confectioners' sugar. Stir a small amount of the hot mixture into the egg yolks; stir the egg yolks gradually into the hot mixture. Stir in the liqueur. Spoon into a nonmetal dish. Chill covered, for 12 to 24 hours. Shape into 1-inch balls; roll the truffles in baking cocoa.

YIELD: 1-1/2 dozen

Copyright 1997 The Junior League of Buffalo, Inc. All rights reserved. Visit
The Junior League of Buffalo website to purchase copies of Great Lake Effects: Buffalo Beyond Winter and Wings, e-mail jlb@buffnet.net
or call (716) 884-8865.
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3. Miss Maude's Spaghetti Casserole Recipe

Home cooking never goes out of style

From, "
River Road Recipes II... A Second Helping," published in cooperation with your Daily InBox newsletter.


INGREDIENTS:

1 large onion, chopped
1 or 2 cloves garlic, minced
1/4 cup chopped bell pepper
2 tablespoons cooking oil
2 pounds ground beef
1 (6-ounce) can tomato paste
2 cups water
1 tablespoon chili powder
Salt and pepper to taste
1 (12-ounce) package spaghetti
1 (13-ounce) can evaporated milk
3 eggs, beaten
1/4 pound American or Velveeta cheese, sliced or grated

TO PREPARE:

Brown onion, garlic and bell pepper in oil. Add ground beef and cook until red is gone. Add tomato paste and water. Add seasonings and let simmer while preparing spaghetti. Boil spaghetti and drain. In separate bowl, beat milk and eggs together with fork. Grease two 1-1/2 quart casseroles or one 3-quart casserole. Layer spaghetti and meat sauce until all is used. Put cheese on top. Pour milk mixture over all. Bake at 350 degrees for 30 minutes or until cheese is melted and mixture is bubbly. This freezes well.

SERVES: 8
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4. Molasses Sugar Cookies

Add a little treat to the weekend

From, "
Little Rock Cooks...Recipes Handed Down from Generation to Generation," published in cooperation with your Daily InBox newsletter.


INGREDIENTS:

3/4 cup shortening
1 cup sugar
1/4 cup molasses
1 egg, beaten
2 teaspoons baking soda
2 cups flour
1/2 teaspoon cloves
1/2 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon salt

TO PREPARE:

Melt shortening in a 2 or 3 quart saucepan over low heat; cool. Add sugar, molasses, and egg; beat well. Sift together soda, flour, cloves, ginger, cinnamon, and salt and add to molasses mixture. Mix well. Chill. Form dough into 1-inch balls, roll in granulated sugar and place on a greased cookie sheet 2 inches apart. Bake at 375 degrees for 8 to 10 minutes.

YIELD: 3 dozen

Copyright 1972 The Junior League of Little Rock, Inc. All rights reserved. To purchase copies of Little Rock Cooks, visit the the
Junior League of Little Rock website or call the office at (501) 666-0658.
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5. Morning After the Night Before Omelet

A hearty breakfast to help you face the day

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

INGREDIENTS:

1 Tablespoon butter
7 eggs
1 cup milk
1 cup grated Cheddar cheese
1/4 cup chopped onion
1 cup chopped mushrooms
1 cup chopped ham (may substitute with radishes, bacon buds, chopped chicken, steak, etc.)
Salt to taste
Pepper to taste

TO PREPARE:

Preheat oven to 350 degrees. Butter a 3-inch deep, approximately 10-inch square, baking dish. Beat eggs and stir in milk, cheese, onions, mushrooms, ham, salt and pepper. Pour into baking dish. Place in oven and bake 20 minutes. Check for doneness by inserting a knife in the middle of the omelet. If juice comes out, then cook longer until the omelet is fluffy.

SERVINGS: 5 - 6


Copyright 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 or call the office at (501) 666-0658.
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