This issue "E" 09-16-201

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Edith's Swedish Meatballs
2. Egyptian Orange Cake
3. Eileen's Corn-Chilies-Cheese Bread
4. Elbow Pasta with Basil, Parsley and Lime
5. Elegant Cornish Hens
1. Edith's Swedish Meatballs

Categories: Beef

Yield: 1 Servings

1 lb Ground beef; (lean)
1 Egg
3 Stalks celery diced; fine
1 lg Bell pepper; diced fine
1 sm Onion; grated
1 Potato; grated
Salt and pepper; to taste
Slightly less than one small can tomato sauce; (8 ounces)
(you do not want the mixture too soupy so add a little at a time)
Crushed corn flakes mixed with some flour
(about 2 tbs flour to 1 c Crushed corn flakes)

Mix first seven ingredients well. Add tomato sauce a little at a time, mixing well. Mixture should be a little mushy but not soupy, (you can't roll them into balls using your hands). Use two small spoons (such as ice tea spoons) to drop mixture into corn flake mixture. Coat each meatball well. Fry in very hot oil (1/4 inch) in a large heavy skillet until brown on all sides. Drain on paper towels. Note: vegetables can be prepared in a food processor. Enjoy. Posted in KitMail

This is a meatball recipe that I remember well as a child. It was always such a treat hot or cold. Mother would pack a few cold ones with our school lunch or for camp. This is a little trouble to make, but it makes a wonderful appetizer. Mother grate d the bell pepper flesh off the skin, I prefer to nail it in the food processor, skin and all. Anyway, these meatballs accompanied me on many adventures. They are called "Swedish" because Mother is half Swedish. They are her own, and not from an ethni c recipe. Doe's this mean my mother is not "Ethnical?"
2. Egyptian Orange Cake


Yield: 1 Servings

1/2 c Sugar
1/4 c Unsalted Butter; softened
1 Egg
1/2 ts Vanilla
1 c Flour
1/2 ts Baking Soda
1/2 ts Baking Powder
1/8 ts Nutmeg
1/2 c Buttermilk; at room temperature
1/2 c Raisins
1/2 c Walnuts
1/2 lg Orange; in chunks

Preheat oven to 375. Butter and flour a 9-inch round cake pan.

Cream sugar, butter, and egg. Add vanilla. Add flour, baking soda, baking powder, and nutmeg. In a food processor or grinder, finely grind the raisins, nuts, and orange (peel and all), and buttermilk. Add to batter. Bake 40 minutes. When completely cool, invert on plate and frost with chocolate glaze. Posted to EAT-L Digest by "Iris E. Dunaway" on Sep 7, 1997

3. Eileen's Corn-Chilies-Cheese Bread

Categories: Bread

Yield: 12 Servings

-----------------FOR 1 LB LOAF----------------------

1/2 tb Yeast
2 c Bread flour
1/2 c Yellow cornmeal
1/3 ts Salt
1 1/3 ts Sugar
1 Whole egg
2 ts Butter
1/3 c Whole-kernel corn; drained
2 ts Canned chopped green chilies
1/3 c Sharp cheddar cheese; grated
3/4 c Water

---------------FOR 1-1/2 LB LOAF--------------------

1 pk Yeast
3 c Bread flour
3/4 c Yellow cornmeal
1/2 ts Salt 2 ts Sugar
1 Whole egg
1 tb Butter
1/2 c Whole-kernel corn; drained
1 tb Canned chopped green chilies
1/2 c Sharp cheddar cheese; grated
1 1/4 c Water

Load ingredients into bread machine pan according to manufacturer's directions. Bake on light crust setting. "Yeast" refers to active dry yeast. Warm refrigerated ingredients to room temperature. Do not use delayed timer. Serve warm. Adapted from DAK booklet.

4. Elbow Pasta with Basil, Parsley and Lime

Categories: Main dish, Pasta, Vegan

Yield: 4 Servings

4 Garlic cloves, chopped
4 tb Olive oil
1/4 c Basil, chopped
12 oz Small elbow-shaped macaroni
1/4 c Parsley, coarsely chopped
Grated rind, juice of 1 lime
Salt & pepper -=OR=- Cayenne, to taste

Heat the garlic in the olive oil until golden, then remove from the heat & add the basil. The basil should wilt in the hot oil & go bright green & glossy.

Cook the pasta until al dente then drain. Toss with the garlic, basil mixture. Add the grated lime & the lime juice. Season with salt & pepper, or cayenne & serve immediately.

Marlena Spieler, "200+ Vegetarian Pasta Recipes"

5. Elegant Cornish Hens

Categories: Poultry

Yield: 6 Servings

6 Cornish hens -or- 6 Chicken breasts; halved
2 Sticks butter
1 c Apple jelly
1/4 c Cornstarch
1 1/3 c Sauterne
1/2 c Orange juice
2 c White seedless grapes

Brown hens in butter. Place in large baking dish or roasting pan. Melt jelly over low heat and set aside. Add cornstarch to drippings in skillet; blend. Stir in jelly, wine, orange juice and salt. Cook, stirring, until smooth. Pour sauce over hens and bake, covered, at 350 for 1 hour. Add grapes and bake about 10 minutes until grapes are warm. Good with rice.



From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9

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