This issue "F" 09-19-201
3

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

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Index
1. Festive Fall Salad
2. Fool's Toffee
3. Fresh Mushroom Soup
4. Frozen White Chocolate Mousse Cake with Raspberry Sauce Recipe
5. Fusilli with Tomato Mozzarella Sauce
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1. Festive Fall Salad
A salad for any occasion

From, "River Road Recipes IV, Warm Welcomes," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

1 cup olive oil
1/4 cup balsamic vinegar
2 Tablespoons honey
2 teaspoons Dijon mustard
1 teaspoon salt
1/4 teaspoon pepper
2 pounds boneless skinless chicken breasts
5 ounces each romaine, radicchio and mesclun
3/4 cup craisins
1 pound white grapes
4 ounces Gorgonzola cheese, crumbled
1 cup walnuts, toasted
Croutons

TO PREPARE:

Whisk the olive oil, vinegar, honey, mustard, salt and pepper in a bowl until blended. Chill, covered, in the refrigerator. Arrange the chicken in a shallow dish and drizzle with 1/2 cup of the vinaigrette, turning to coat. Marinate, covered, in the refrigerator for 1 to 2 hours, turning occasionally. Grill the chicken over hot coals until cooked through, turning occasionally. Cool slightly and cut into strips.

Mix the romaine, radicchio, mesclun, craisins, grapes, cheese and walnuts in a salad bowl. Add 1/2 of the remaining vinaigrette and toss to coat. Spoon the salad evenly onto salad plates and top each salad with the grilled chicken and croutons. Store the remaining vinaigrette in the refrigerator.

SERVES: 12

Copyright 2004 The Junior League of Baton Rouge, Inc. All rights reserved. Visit The Junior League of Baton Rouge website (http://www.juniorleaguebr.com) to purchase copies of River Road Recipes IV: Warm Welcomes and other fine cookbooks, or call (225) 924-0298.
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2. Fool's Toffee
Try this toffee dessert

From, "River Road Recipes IV: Warm Welcomes," published in cooperation with your Daily Inbox Newsletter.


INGREDIENTS:

36 to 40 saltine crackers (1 sleeve)
1 cup (2 sticks) butter
1 cup packed dark brown sugar
2 cups (12 ounces) milk chocolate chips
1/2 to 1 cup chopped pecans

TO PREPARE:

Line a 10x17-inch baking pan with foil and coat the foil with butter. Arrange the crackers in a single layer with sides touching in the prepared pan. Combine 1 cup butter and brown sugar in a saucepan. Bring to a boil over medium heat, stirring constantly. Boil for 4 minutes, stirring constantly.

Pour the butter mixture over the crackers. Using a wooden spoon, spread the mixture evenly over the crackers. Bake at 350 degrees for 5 minutes. Sprinkle with the chocolate chips and let stand for 2 minutes or until the chocolate chips soften. Spread the chocolate evenly over the prepared layers using a knife or metal cake spatula. Sprinkle with the pecans and press lightly. Chill for 30 minutes or until set. Break into pieces and store in a covered container in the refrigerator.

NOTE: Saltine crackers may seem like an unusual ingredient to use in a toffee recipe, but do not be "fooled" into thinking this is a mistake. This secret ingredient makes the toffee much lighter and crispier than using graham crackers. Teenagers love to make this candy. Makes great gifts for teachers, coaches, or friends.

SERVES: 8 - 12

Copyright 2004 The Junior League of Baton Rouge, Inc. All rights reserved. Visit The Junior League of Baton Rouge website (http://www.juniorleaguebr.com) to purchase copies of River Road Recipes IV: Warm Welcomes and other fine cookbooks, or call (225) 924-0298.
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3. Fresh Mushroom Soup

Try this delicious fresh mushroom soup recipe

From, " River Road Recipes IV...Warm Welcomes" published by The Junior League of Baton Rouge, Inc. in cooperation with your Daily InBox newsletter.

INGREDIENTS:
16 ounces portobello mushrooms
1/4 cup (1/2 stick) butter or margarine
2 cups mushroom, chicken or beef broth
1 cup heavy cream or half-and-half
1/4 cup water
1 Tablespoon flour
2 cups cooked small pasta
1 teaspoon Creole seasoning
Salt and pepper to taste

TO PREPARE:
Clean the mushrooms with a mushroom brush or damp paper towel and finely chop. Saute the mushrooms in the butter in a saucepan over medium-high heat for 10 to 15 minutes or until the liquid evaporates. Add the broth and bring to a slow boil, stirring occasionally; reduce the heat.

Whisk the heavy cream, water and flour in a bowl until blended and add the cream mixture gradually to the mushroom mixture, stirring constantly to avoid lumps. Stir in the pasta. Add additional flour for a thicker consistency or additional water for a thinner consistency if desired.

Simmer just until heated through, stirring occasionally. Season with Creole seasoning, salt and pepper. Ladle into soup bowls. You may substitute any variety of mushrooms for the portobello mushrooms.

NOTE: A light cream-based soup. For a lighter version, reduce the butter to two Tablespoons and substitute another eight to twelve ounces of broth for the cream.
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4. Frozen White Chocolate Mousse Cake with Raspberry Sauce Recipe



From "Stop and Smell the Rosemary, Recipes and Traditions to Remember," published in cooperation with your Daily InBox newsletter.


INGREDIENTS FOR CRUST:

1 cup vanilla wafer crumbs
3 tablespoons unsalted butter, melted

INGREDIENTS FOR MOUSSE:

6 ounces plus 2 ounces white chocolate, chopped
3/4 cup sugar
1/4 cup water
4 large egg whites
1/8 teaspoon cream of tartar
1-1/2 cups heavy whipping cream, chilled
1 tablespoon Grand Marnier
1 teaspoon vanilla extract
3 tablespoons chopped pistachios


INGREDIENTS FOR RASPBERRY SAUCE:

2 cups fresh or frozen unsweetened raspberries
1/4 cup sugar
2 tablespoons Grand Marnier


TO PREPARE:

Combine crumbs and butter. (Do not use food processor.) Press evenly into bottom of a 9-inch springform pan. Refrigerate.


Melt 6 ounces white chocolate in top of a double boiler, stirring until smooth. Cool slightly. Bring sugar and water to a boil in a small saucepan, stirring until sugar dissolves. Continue boiling, without stirring, until a candy thermometer reads 238 degrees (soft-ball stage). Beat egg whites and cream of tartar until soft peaks form. Gradually beat hot sugar syrup into egg whites. Continue beating until mixture is stiff and glossy, about 3 minutes. Fold in warm chocolate. Refrigerate chocolate mixture until cool, but not set, about 5 minutes. Whip cream, Grand Marnier, and vanilla in a large bowl until soft peaks form. Gently fold cream into chocolate mixture. Fold in remaining 2 ounces white chocolate. Pour mousse into prepared crust and smooth top. Freeze until firm, about 6 hours. Sprinkle with pistachios. Cover with plastic wrap and return to freezer.

Raspberry Sauce: Puree raspberries in a blender. Strain puree to remove seeds. Stir in sugar and Grand Marnier. Refrigerate sauce at least 1 hour.

Remove mousse cake from freezer just before serving. To serve, spoon sauce onto individual plates and place a slice of cake on each. (Both mousse cake and raspberry sauce can be prepared up to 3 days before serving.)

SERVES: 12

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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5. Fusilli with Tomato Mozzarella Sauce

Have fun in the kitchen with this Itallian dish!

From, "California Sizzles...Easy and Distinctive Recipes for a Vibrant Lifestyle" published by The Junior League of Pasadena, Inc. in cooperation with your Daily InBox newsletter.

INGREDIENTS:
1 pound ripe plum tomatoes, halved
8 ounces Mozzarella cheese
1/2 cup fresh sliced basil
6 Tablespoons olive oil
2 Tablespoons balsamic vinegar
2 large garlic cloves, minced
1/4 teaspoon dried red pepper flakes
Pepper to taste
12 ounces fusilli pasta, cooked to package directions
1/4 cup pine nuts, toasted
Fresh basil leaves for garnish

TO PREPARE:

Cut tomatoes and cheese into 1/2-inch pieces and place in bowl. Mix in basil, olive oil, vinegar, garlic and red pepper flakes. Season with pepper. Let stand at room temperature 30 minutes.

Place drained pasta in a pot and add tomato mixture. Toss over low heat until cheese begins to melt.

Transfer pasta to platter or plates; sprinkle with pine nuts and garnish with basil leaves.
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