This issue "L" 10-10-201
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 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

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Index
1. Lemon Delight
2. Lentil Soup
3. Linguine with Bacon and Mushroom
4. Lobster Ginger
5. "Long Boy" Cheeseburgers
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1. Lemon Delight

A zesty way to satisfy your sweet tooth

From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

3 eggs, separated
1/4 cup lemon juice
1 teaspoon grated lemon rind
1/8 teaspoon salt
1/2 cup sugar
1 cup whipping cream
1 Tablespoon additional sugar
1-1/2 cups vanilla wafer crumbs

TO PREPARE:

In top of double boiler, beat egg yolks. Stir in lemon juice, lemon rind, salt and 1/2 cup sugar. Cook over hot water until thick, stirring constantly; let cool. Whip cream; set aside. Beat egg whites until stiff; add 1 Tablespoon sugar. Fold egg whites into whipped cream. Combine whipped cream mixture and lemon mixture; fold just enough to blend. Sprinkle a generous layer of vanilla wafer crumbs into 1-1/2 quart Pyrex dish. (Reserve small amount of crumbs for topping.) Pour in lemon mixture and sprinkle with reserved crumbs; freeze. Cut into squares to serve.

SERVES: 8

Copyright 1968 The Junior League of Houston, Inc. All rights reserved. Visit
The Junior League of Houston web site
to purchase copies of the Houston Junior League Cookbook and other fine cookbooks, or call (713) 627-COOK.
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2. Lentil Soup

Dish up a bowl for you and for a friend

From, " Cooking by the Boot Straps. A Taste of Oklahoma Heaven," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

1-1/4 cups lentils
4 slices bacon, chopped
1 leek, finely chopped
1 onion, finely chopped
1 carrot, finely chopped
1 green bell pepper, finely chopped
1 tomato, finely chopped
3 Tablespoons butter
3 Tablespoons flour
1 (15-ounce) can consomme
1 – 2 Tablespoons salt
2 Tablespoons vinegar

TO PREPARE:

Sort and rinse the lentils. Combine the lentils and water in a stockpot. Bring to a boil; reduce heat. Simmer for 1 hour, stirring occasionally. Fry the bacon in a skillet until crisp. Discard the bacon, reserving the bacon drippings. Cook the leek, onion, carrot, bell pepper and tomato in the reserved bacon drippings for 5 minutes or until the vegetables are tender, stirring frequently. Add the vegetable mixture to the lentils and mix well. Melt the butter in the same skillet. Add the flour, stirring until smooth. Add the consomme, salt and vinegar. Cook until slightly thickened, stirring constantly. Add the lentil mixture and mix well. Cook over low heat for 30 minutes or until of the desired consistency, stirring occasionally. Ladle into soup bowls. Serve with a mixed green salad and country bread.

SERVINGS: 4

Copyright 2002 The Junior Welfare League of Enid. All rights reserved. Visit
The Junior Welfare League of Enid, Oklahoma website to purchase copies of Cooking by the Boot Straps or call the office (580)234-2665. The previous cookbook, Stir-Ups, is also available for purchase.
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3. Linguine with Bacon and Mushroom
A smoky and cheesy supper

From "
Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

6 slices bacon
1 onion, chopped
1 small green bell pepper, cut into strips
1/2 pound mushrooms, sliced
2 ounces caper-stuffed anchovies, drained and chopped
1 (6-ounce) can pitted black olives, chopped
1/2 cup chopped parsley
1 pound linguine
1 stick unsalted butter, cut into pieces
1/2 cup Parmesan cheese

TO PREPARE:

Cut bacon into 1-inch pieces, saute and drain. Saute onion and green pepper in bacon drippings until soft. Add mushrooms and anchovies, and cook over moderate heat for 10 minutes. Stir in olives, parsley, bacon, salt and pepper. Cook linguine in boiling, salted water for 10 to 12 minutes until tender. Drain. In a serving dish, toss linguine with butter and pour sauce over it. Sprinkle with Parmesan cheese.


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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4. Lobster Ginger

Try this delicious flavorful seafood dish..

From, "Great Lake Effects...Buffalo Beyond Winter and Wings" published by
The Junior League of Buffalo, Inc. in cooperation with your Daily InBox newsletter.

INGREDIENTS:

1 quart water
1/2 cup white wine
1 carrot, finely chopped
1 rib celery, finely chopped
1 (1-1/4 pound) lobster
4 ounces fresh spinach, trimmed
2 Tablespoons butter
Salt and white pepper to taste
6 Tablespoons sauterne or dessert white wine
Juice of 1 lime
1 ounce gingerroot, finely chopped
1/2 cup unsalted butter



TO PREPARE:

Bring the water, 1/2 cup white wine, carrot and celery to a boil in a stockpot. Add the lobster; reduce heat. Simmer for 10 minutes; drain. Remove the meat from the shell, discarding the shell. Slice the lobster tail into 4 medallions. Saute the spinach in 2 Tablespoons butter in a sauté pan until wilted. Season with salt and white pepper.

Combine 6 Tablespoons sauterne, lime juice and gingerroot in a saucepan. Cook over medium-high heat until reduced by 1/2, stirring frequently. Whisk
in 1/2 cup butter 1 Tablespoon at a time. Season with salt and white pepper. Spoon the spinach onto a dinner plate. Arrange the lobster medallions over the spinach. Place the whole claw meat on the right and left side of the bed of spinach symbolizing the lobster. Drizzle the ginger sauce over the lobster.

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5. "Long Boy" Cheeseburgers


Categories: Crs, Totest, Post, Chopmeat

Yield: 8 Servings

1 lb Xtra lean ground beef
1 ts Salt
1 ts Pepper
1 tb Worcestershire sauce
1/4 c Catsup
1/4 c Chopped onion
1/2 c Crushed cornflakes
1/2 c Whipping cream
2 Loaves brown n serve French Bread, cut in half Lengthwise
1 c (4oz) shredded cheddar cheese

Preheat oven to 350F.

Combine meat, seasonings, cornflakes and cream. Spread to edges of bread and bake about 25 minutes until meat is cooked. Sprinkle with cheese during last 5 minutes of cooking. Cut into slices.

Taste of Home Ground Beef Collection 1996 Edition

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