This issue "G" 09-23-201
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. Georgia Peanut Soup Recipe
2. German Pork Chops Recipe
3. Ginger Peas with Summer Squash
4. Golden Baked Shrimp
5. Graham Cracker Cake with Praline Glaze
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1. Georgia Peanut Soup Recipe
Irresistible on those cold autumn nights

From "True Grits . . . Tall Tales and Recipes from the New South," published in cooperation with your Daily InBox newsletter.

INGREDIENTS:
1 shallot, chopped
2 stalks celery, chopped
2 teaspoons butter or margarine
1 tablespoon flour
1 cup chicken stock
3 tablespoons smooth salt-free peanut butter, made from freshly ground peanuts
1/2 cup low-fat milk
1/2 cup water
2 tablespoons crushed salt-free Georgia peanuts

TO PREPARE:

* Saute the shallot and celery in the melted butter in a medium skillet for 5 minutes. Add the flour, tossing to coat well.
* Stir in half the chicken stock. Simmer for 5 minutes. Add the remaining chicken stock. Simmer for 5 minutes longer. Strain, reserving the liquid and vegetables.
* Blend the peanut butter into the reserved liquid in a saucepan. Stir in the milk.
* Combine 3/4 cup of the peanut butter and stock mixture with the reserved vegetables in a blender or food processor container; process until smooth. Stir into the saucepan.
* Cook until heated through, adding the water as needed for the desired consistency. Serve hot or cold, topped with the crushed peanuts.

SERVES: 4

Copyright 1994 The Junior League of Atlanta, Inc. All rights reserved. Visit The Junior League of Atlanta web site to purchase copies of True Grits . . . Tall Tales and Recipes from the New South and other fine cookbooks, or call (404) 233-4767.
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2. German Pork Chops Recipe

Slow down and enjoy dinner tonight


From, "Atlanta Cooknotes," published in cooperation with your Daily InBox newsletter.


INGREDIENTS:

8 pork chops
Salt and pepper, to taste
Lawry's seasoned salt, to taste
3 medium-sized apples, cored and sliced
Cinnamon sugar, to taste
2 (16 ounce) cans sauerkraut, drained, reserving liquid
3/4 cup raisins

TO PREPARE:

Preheat oven to 350 degrees. Season chops with salt, pepper, and seasoned salt; place in a baking dish. Top with sliced apples and sprinkle with cinnamon sugar. Cover with sauerkraut and raisins. Pour reserved sauerkraut juice over all. Bake 1 hour.

SERVES: 4 - 6

Copyright 1997 The Junior League of Atlanta, Inc. All rights reserved. Visit
The Junior League of Atlanta web site to purchase copies of Atlanta Cooknotes and other fine cookbooks, or call (404) 233-4767.
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3. Ginger Peas with Summer Squash
For when you miss the warm summer days

From, "Portlandís Palate... A Collection of Recipes from the City of Roses," published in cooperation with your Daily InBox newsletter.

INGREDIENTS:

2 tablespoons olive oil
3 tablespoons green onions, thinly sliced
2 teaspoons freshly-grated ginger
1 garlic clove, minced
1 pound snow peas, stems and tips removed and thinly sliced
3/4 pound yellow summer squash, thinly sliced
1 yellow bell pepper, seeded, deveined and chopped
1 tablespoon fresh cilantro, chopped (or substitute parsley for cilantro)
Salt and pepper

TO PREPARE:

In a saute pan, heat oil and saute green onion, ginger and garlic for about 1 minute.

Add peas, squash and pepper and saute an additional 4 to 5 minutes or until vegetables are just tender. Remove from heat, sprinkle with cilantro and season with salt and pepper. Serve immediately.

SERVES: 4

Copyright 1992 The Junior League of Portland, Oregon, Inc. All rights reserved.

To purchase copies of From Portlands Palate . . . A Collection of Recipes from the City of Roses, visit the Junior League of Portland, Oregon web site or call (503) 297-6364.
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4. Appetizers, Salads and Breads:
Golden Baked Shrimp

from Stop and Smell the Rosemary,
Recipes and Traditions to Remember

INGREDIENTS:

1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup fresh lemon juice
2 tablespoons balsamic vinegar
3 cloves garlic, minced
1/4 cup mayonnaise
2 pounds fresh large shrimp, peeled and deveined
1-1/2 cups fine bread crumbs
1 tablespoon chopped fresh basil
2 tablespoons chopped fresh parsley
1-1/2 teaspoons chopped fresh dill
1/2 cup (1 stick) unsalted butter, melted
1/4 cup extra virgin olive oil

TO PREPARE:

Combine salt, pepper, lemon juice, vinegar, garlic, and mayonnaise in a large bowl. Add shrimp to marinade and stir to coat. Cover and refrigerate 1 to 2 hours.
Preheat oven to 450 degrees. Combine bread crumbs, basil, parsley, and dill in a small bowl. Roll each shrimp in crumb mixture and place in a single layer in a 9 by 13-inch baking dish. Add butter and olive oil to reserved marinade and pour over shrimp. Bake 12 to 15 minutes, or until golden.

SERVES: 8

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. Graham Cracker Cake with Praline Glaze
Say hello to another terrific dessert

From "Above & Beyond Parsley... Food for the Senses," published in cooperation with your Daily InBox newsletter.


INGREDIENTS:
2 cups finely ground graham cracker crumbs
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup firmly packed light brown sugar
3 large eggs
1 cup milk
1 teaspoon vanilla extract
Pinch of cream of tartar

Glaze:
3 cups firmly packed light brown sugar
1 cup light cream
1/2 teaspoon salt
1/3 cup butter
1 teaspoon vanilla extract

Cream:
1-1/2 cups heavy cream
6 tablespoons powdered sugar

TO PREPARE:

Grease the bottoms of two 9-inch round cake pans, then line with waxed paper. In a bowl, stir together graham cracker crumbs, baking powder and salt.

In a food processor or in a large bowl using an electric mixer, cream together butter and brown sugar until mixture is light and fluffy. Beat in egg yolks, one at a time, beating well after each addition. Stir in crumb mixture in batches, alternating with milk. Stir in vanilla.

In a separate bowl, beat egg whites with cream of tartar until mixture just holds stiff peaks. Stir 1/4 of mixture into batter, then fold in remaining whites gently but thoroughly. Divide batter between prepared pans and bake in the middle of a 350-degree oven for 20 minutes. Let cool before assembling cake.

For glaze: Cook brown sugar, cream and salt until mixture reaches the soft ball stage. Remove from heat and add butter and vanilla. Cool for about 15 minutes without stirring, then beat by hand until smooth.

In a separate bowl, beat cream and powdered sugar to make whipped cream.

After cake and glaze have cooled, place cake layer on a stand. With the back of a spoon, spread glaze so that it drizzles over edges of cake. Then add whipped cream layer. Add next cake layer and glaze it. Put remaining whipped cream in a pastry bag and make a free-form design on top.

SERVES: 8 - 10

Copyright 1984 The Junior League of Kansas City, Missouri, Inc. All rights reserved.

To purchase copies of Above & Beyond Parsley, visit the Junior League of Kansas City, Missouri, Inc. cookbook order web site or call (816) 444-2112 from 8:30am-4:30pm M-F Central time.
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