This issue "A" 08-29-201
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. Apple Crisp Recipe
2. Apple Spice Bread Recipe
3. Artichoke Soup Recipe
4. Asparagus with Wine Sauce
5. Aunt Mary's Pecan Pie
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1. Apple Crisp Recipe

A simple step towards a pleasant evening

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

INGREDIENTS:

8 apples, peeled and sliced
1/2 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup water
1 teaspoon lemon juice
1 cup sugar
3/4 cup flour
1/2 cup butter, softened

TO PREPARE:

Put apples in bottom of large baking dish. Combine sugar, cinnamon, and nutmeg; sprinkle on top of apples. Combine water and lemon juice; pour over apples. Combine sugar, flour, and butter; crumble over apple mixture. Bake at 350 degrees for 30 minutes.

SERVES: 8
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2. Apple Spice Bread Recipe

Top it off with delicious apple butter

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

INGREDIENTS:


2-2/3 cups flour

1-1/2 teaspoons baking soda

1 teaspoon salt

2 teaspoons cinnamon

1 teaspoon ground cloves

2 cups sugar

1 cup oil

4 eggs, beaten

2 teaspoons vanilla

4 cups coarsely chopped apples (1 cup chopped apricots may be substituted for 1 cup apples)

1 cup raisins

1 cup chopped pecans

1 teaspoon sugar

Pecan halves

TO PREPARE:

Preheat oven to 325 degrees. Mix first 5 ingredients together. Mix sugar and oil in a large bowl.

Add eggs and vanilla, then stir in apples, raisins and pecans. Add flour mixture and mix well.

Grease pans and line bottom with waxed paper. Pour batter into pan and smooth top. Bake for 50 to 60 minutes. After 20 minutes, pull out rack and sprinkle tops with 1 teaspoon sugar and press in
nut halves. Return and finish baking. Cool 10 minutes before turning out on rack. Freezes well.

YIELDS: 2 (5 cup) pans or 3 small pans

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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3. Artichoke Soup Recipe

A wonderful combination of fresh onions, garlic, and parsley

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

INGREDIENTS:


1/2 cup butter

1 large onion, chopped

1 bunch green onions, chopped

2 pods garlic, pressed

2 Tablespoons parsley, chopped

2 dozen oysters

2 (1-pound) cans of artichoke hearts

1 cup oyster liquor or water

1 (10-3/4 ounce) can cream of mushroom soup

1 bay leaf

Salt and pepper
TO PREPARE:

Melt butter in a Dutch oven. Add chopped onions and cook until transparent. Add garlic and parsley and cook 2 to 3 minutes. Add oysters and cook 3 or 4 more minutes. Add drained, quartered artichoke hearts and cook for a few more minutes. Add oyster liquor, cream of mushroom soup and bay leaf. Cook for 20 minutes. Prepare 30 minutes or so before serving to allow flavors to penetrate. Salt and pepper to taste.

SERVES: 4 - 6

Copyright 1979 The Junior League of Baton Rouge, Inc. All rights reserved. Visit The Junior League of Baton Rouge website to purchase copies of River Road Recipes II and other fine cookbooks, or call (225) 924-0298.
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4. Asparagus with Wine Sauce

With the addition of cheese and almonds, you'll love eating your veggies

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

INGREDIENTS:

1 pound fresh asparagus, trimmed or 2 (10-ounce) packages frozen asparagus

3/4 cup mushrooms

2 Tablespoons butter

2 Tablespoons flour

1/2 teaspoon salt

1/8 teaspoon pepper

1 cup half-and-half

1/2 cup dry white wine

1/2 cup shredded Cheddar cheese

1/2 cup almonds

TO PREPARE:

Arrange the asparagus in a baking dish. Saute the mushrooms in the butter in a saucepan. Stir in the flour, salt and pepper. Add the half-and-half and wine and mix well. Cook over medium heat until thickened, stirring constantly. Pour over the asparagus. Sprinkle with the cheese and almonds. Bake at 450 degrees for 15 minutes or until the cheese melts.

NOTE: When preparing fresh asparagus, break the stalks; they will snap where the tender part starts.

SERVES: 6

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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5.
Aunt Mary's Pecan Pie

Go ahead, cut an extra slice for yourself

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

INGREDIENTS:

9-inch pie crust, baked

3 eggs

1/2 cup light corn syrup

1/2 cup dark corn syrup

1 cup sugar

2 tablespoons melted butter

1 teaspoon vanilla

1/8 teaspoon salt

1 cup pecans

TO PREPARE:

Heat oven to 400 degrees. Beat eggs slightly. Add other ingredients, pecans last. Pour into pie crust and bake at 400 degrees for 15 minutes. Then bake at 350 degrees for 30 minutes. Center of pie will be a little softer than outside.

SERVES: 6 - 8

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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A CraftELady Mailing
Julia G
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