This issue "I" 09-30-201
3

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

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Index
1. Ice Cream Crunch
2. Impossible Lasagne Pie
3. Island Teriyaki
4. Italian Rum Custard Strawberry Trifle
5. Itsy Bitsy Pizza
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1. Ice Cream Crunch

Categories: Ice, Cream

Yield: 12 Servings


8 c Vanilla ice cream
3 c Crispy rice cereal
2 c Shredded coconut; toasted
1 1/2 c Chopped nuts; toasted
1/2 c Packed brown sugar
1/2 c Butter; melted

Soften ice cream in the refrigerator for 30 minutes.
Meanwhile mix together cereal, coconut, nuts, sugar and butter.
Spread half of the cereal mixture into the bottom of a 9X13 (3 L) baking dish.
Spoon ice cream over top, smoothing with back of a spoon.
Sprinkle remaining cereal mixture over top, freeze until set, about 30 minutes or for up to 1 day.
Let stand at room temperature for 5 minutes, cut into squares.

Notes: Per Serving (1 square) 485 calories, 32g fat, 7g protein, 46g carbs

from the recipe files of RecipeLu

Recipe by: Wanda Taylor

Source: FreeGroups.net
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2. Impossible Lasagne Pie


Categories: Pies, Main dish

Yield: 6 Servings

1/2 c Sm. curd creamed cot. cheese
1/2 c Parmesan cheese; grated
1 lb Gr. beef; cooked; drained
2 c Mozzarella; shredded
1 ts Oregano
1/2 ts Basil
6 oz Tomato paste
1 c Milk
2/3 c Bisquick
1/2 ts Salt
1/4 ts Pepper

Fresh parsley; chopped

Preheat oven to 400. Grease pie plate, 10x1 1/2", or sq. baking dish-8x8". Layer cottage cheese and Parmesan cheese in pie plate. Mix cooked beef, 1 c. of mozzarella, the oregano, basil and tomato paste; spoon evenly over the top. Beat milk, eggs, baking mix, salt and pepper 15 sec. in blender on high speed, 1 min. with wire whisk or hand beater or til smooth. Pour in to pie plate. Bake 30-35 min. or til knife inserted in center comes out clean. Sprinkle with remaining cheese. Return to oven 1-2 min. or til cheese is melted. Cool 5 min. Sprinkle with parsley. 1/2 recipe: Use 1 qt. square or round casserole. Divide ingred. amts in half. Decrease beat time to 10 sec. in blender or 30 sec. with wire whisk or hand beater and first bake time to 25-30 min. HIGH ALT: no adj. necessary. For 1/2 pie, use 1 1/2 qt. round or 1 qt. square. Bake 30-35 minutes.

FROM; BISQUICK RECIPE CLUB LISA CRAWLEY Lawrence Kellie Conf: (1010) F-COOKING

Source: FreeGroups.net
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3. Island Teriyaki


Categories: Meats, Appetizers

Yield: 5 Servings

1/2 c Soy sauce
1/4 c Salad oil
2 tb Molasses
2 tb Ground ginger -- or --2 ts Grated ginger root
2 ts Dry mustard
6 Cloves garlic, minced
1 1/2 lb 1/4-inch-thick round steak
3/4 ts Instant meat tenderizer

Combine first 6 ingredients. Cut meat across grain in strips 1 inch wide. Use tenderizer according to label directions. Add meat to soy mixture, stirring to coat; let stand 15 minutes at room temperature. Lace strips accordion-style on skewers. Broil 5 inches from heat 5 to 7 minutes or till cooked rare to medium-rare, turning frequently and basting with soy marinade (or cook and baste over charcoal). Serve hot as an appetizer. Note: If you plan to marinate longer than 15 minutes, don't use tenderizer.

Source; FreeGroups.net
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4. Italian Rum Custard Strawberry Trifle

Bet you can't eat just one bite! From, "Great Lake Effects...Buffalo Beyond Winter and Wings," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

6 eggs, beaten
3/4 cup sugar
1/4 teaspoon salt
1-1/4 cups flour
1/2 cup sugar
1/2 cup cornstarch
1/2 teaspoon salt
3-1/2 cups milk
2 egg yolks
2 Tablespoons butter, cut into 8 pieces
2 teaspoons vanilla extract

TO PREPARE:

Beat the eggs until frothy. Add 3/4 cup sugar 2 Tablespoons at a time, beating well after each addition. Beat for 3 minutes longer, scraping the bowl occasionally. Add 1/4 teaspoon salt, beating constantly until mixed. Sift 1/3 of the flour over the egg mixture and fold in.

Repeat the process until all the flour has been incorporated. Pour into a 9-inch greased and floured springform pan. Bake at 350 degrees for 40 minutes or until the cake tests done. Cool in the pan on a wire rack for 10 minutes. Loosen the cake from the side of the pan with a sharp knife; remove the side of the pan. Remove the cake to a wire rack to cool completely.

Combine 1/2 cup sugar, cornstarch and 1/2 teaspoon salt in a saucepan. Whisk in the milk gradually. Bring to a boil over medium heat, stirring constantly. Boil for 3 minutes, stirring constantly. Remove from heat. Whisk the egg yolks in a bowl. Stir in 1 cup of the hot milk mixture, whisking constantly. Whisk the egg yolk mixture into the hot milk mixture.

Cook over low heat for 1 minute, stirring constantly. Pour into a medium bowl. Add the butter, stirring until melted. Stir in the vanilla. Press waxed paper onto the surface of the custard. Cool slightly. Chill in the refrigerator.

ASSEMBLING TRIFLE:

4 cups whipping cream
2 teaspoons unflavored gelatin
1/4 cup confectioners' sugar
2 pints fresh strawberries
6 to 9 Tablespoons dark rum

Pour the whipping cream into a mixer bowl. Sprinkle with the gelatin. Stir in the confectioners' sugar. Beat until stiff peaks form. Chill, covered, in the refrigerator.

Reserve 11 whole strawberries with stems and chill. Cut the remaining strawberries into thin slices. Cut the cooled cake horizontally into 3 equal layers. Brush the top of each layer with 2 to 3 Tablespoons of the rum. Cut each layer into 1 x 2-inch fingers.

Reserve 1/4 of the whipped cream. Arrange the cake fingers from 1 layer in the bottom of a trifle bowl or glass bowl with straight sides. Layer with 1/3 of the custard and half the strawberries. Arrange some cake fingers around the edge. Spread the strawberries with 1/3 of the remaining whipped cream.

Repeat the process with another layer of cake fingers, 1/3 of the custard, the remaining strawberries and another 1/3 of the whipped cream. Top with the remaining cake fingers, the remaining custard and remaining whipped cream. Chill for 8 hours or longer. Pipe the reserved whipped cream into rosettes over the top of the trifle.

Arrange 10 of the reserved strawberries around the edge and 1 in the center.

SERVINGS: 10Copyright 1997 The Junior League of Buffalo, Inc. All rights reserved. Visit The Junior League of Buffalo website (http://www.jlbuffalo.org) 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. Itsy Bitsy Pizza


Categories: Snacks, Kids

Yield: 1 Servings

-- BSC Custom Choice
-- Measuring spoons
-- A cheese grater
-- A small bowl

1/2 English muffin; or whole pita bread
Tomato sauce
Cheese

Spread 1 to 2 tablespoons tomato sauce on the muffin or pita. (You may need a bit more for a pita.) * Grate 2 tablespoons cheese into the small bowl. * Sprinkle the cheese onto the muffin or pita. Add more cheese if you like. * Heat in a toaster oven until the cheese melts. Watch carefully. Let cool before serving.

COMMENTS: "I want pizza!" Here's a kid-sized pizza he'll love! Source: Baby Sitters Club Tips & Tactics

Source: FreeGroups.net
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