This issue "Q" 08-01-201

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Quaker's Original 1955 Oatmeal Cookies
2. Quarterback Crunch Bars
3. Quartet Fruit Salad
4. Quebec Poached Salmon
5. Quick And Tasty Tips for Sweet Potatoes
1. Quaker's Original 1955 Oatmeal Cookies

Categories: Cookies, Desserts

Yield: 4 Dozen

2 c Sifted flour
1/2 ts Salt
1/2 ts Baking powder
1 ts Cinnamon
1/2 ts Ground cloves
1 c Crisco shortening
1 1/2 c Brown sugar
2 Eggs, beaten
2/3 c Sour milk (Add lemon juice to regular milk)
1 1/3 c Rolled oats
1 c Raisins
1 c Chopped nuts

Sift first five ingredients. Cream shortening and sugar; add eggs; beat until smooth. Add dry ingredients in small amounts alternatively with milk. (You may do this by hand.) Stir in last three ingredients. Drop by teaspoonful onto greased cookie sheets. Bake at 350 deg. until golden.

2. Quarterback Crunch Bars

Categories: Bar cookies, Snacks

Yield: 20 Bars

3 c Bite-size crispy rice & crunchy corn square cereal
3 c Bite-size crispy wheat squares cereal
3 c Mini buttery crackers
1 c Pretzel sticks; broken
3/4 c Light corn syrup
1/3 c Sugar
1/3 c Brown sugar; packed
1/3 c Butter or margarine
3/4 c Creamy peanut butter

Grease 9x13" pan. In large bowl, combine cereals, crackers and pretzel sticks. In medium saucepan, combine corn syrup, sugar, brown sugar and margarine. Cook over medium heat until mixture comes to a boil, stirring constantly. Remove from heat; stir in peanut butter until well blended. Pour peanut butter mix over cereal mixture; mix well to coat. Press mixture in greased pan. Cool slightly; refrigerate 1-2 hours or until firm. Cut into bars.


3. Quartet Fruit Salad


Yield: 8 servings

450 ml Good red Beaujolais wine; (3/4 pint)
4 ts Sugar; to taste (4 to 8)
2 Cinnamon sticks; broken into pieces
2 Lemons to taste; juice of, up to 4
1 kg Ripe strawberries; hulled (2lb)
4 Kiwifruit; peeled and sliced
2 Apples; cored and sliced
500 g Cherries; pitted (1lb)
750 g Ripe peaches; peeled, stoned and sliced (1 1/2lb)
4 Sprigs fresh mint; stems removed
Creme fraiche; to serve (optional)

Pour the wine into a very large bowl.

Add the sugar, cinnamon and lemon juice.

Prepare the remaining ingredients in the order listed and stir immediately into the wine mixture.

Chill in the refrigerator for at least 2 hours before serving with creme fraiche, if wished.

The fruits used can, of course, be varied according to the season.

Note: 2 hours chilling time.


4. Quebec Poached Salmon

Categories: Fish

Yield: 1 Servings

4 Salmon steaks 4-6
1 tb Oil; salad
1 Lemon juice; from 1 lemon
Lemon peel; from 1/2 lemon
1 tb Salt
1 Onion; small-quartered
4 Parsley sprigs
6 Peppercorns-crushed with back of spoon

-----------SAUCE VERTE (GREEN SAUCE----------------

1/2 c Green onion tops or: Chives
1/2 c Green pepper
1/4 c Parsley
1/2 c Spinach- uncooked
2 tb Lemon juice
1 c Mayonnaise

Spread the oil in a fry pan or baking dish. Place the salmon steaks next to one another, but not overlapping. Add the lemon juice and peel, peppercorns, salt, onion and just enough hot water to cover the fish. Cover and poach on top of the stove (if using fry pan) over low heat, for 10-12 minutes or in 325F oven (in baking dish) for the same length of time or until the salmon flakes. Allow the fish to cool in the liquid. Drain well and remove the skin. Arrange on platter, then cover completely with the following sauce. Serve with a cucumber salad. 
SAUCE VERTE: Chop the vegetables coarsely and put in blender with lemon juice. Cover and blend until it turns into a sort of mush with small bits of this and that in it. Add the mayonnaise and blend. If you don't have a blender, chop the ingredients very finely and blend them into the mayonnaise with the lemon juice, crushing them as much as possible to give color to the sauce.

Quick And Tasty Tips for Sweet Potatoes

Categories: Tasteofhome

Yield: 1 servings

1.Top cooked sweet potatoes with sour cream or yogurt and pepper for a unique flavor combination.

2. Mash cooked sweet potatoes and parsnips together; season with allspice and garnish with green onions.

3. Swirl hot mashed sweet potatoes with browned mushrooms for a change of pace. Add a refreshing twist of grated lemon and lime or orange and lemon peel to cooked sweet potatoes.

5. Mash together the scooped-out pulp of two white baked potatoes and two baked sweet potatoes, then re-stuff into shells.

6. Season a baked sweet potato with butter and cinnamon for a different taste treat.

SOURCE: TASTE OF HOME Magazine; October/November 1994 issue;

Submitted to RecipeLu List by Ruth on Jan 24, 1998.

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