This issue "P" 10-24-201
3

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

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Index
1. Paella
2. Pan-Barbecued Steak
3. POTATO SALAD
4. Presto Pizza
5. Pumpkin Muffins Recipe
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1. Paella


Categories: The zen of, Chicken and, Seafood

Yield: 6 Servings

2 lb Frying Chicken; Cut Into 8 Pieces
1 ts Salt
1 ts Black Pepper
1 ts Lemon Juice
2 Cloves Garlic; Minced
6 tb Canola Oil
2 Italian Sausage; Cooked And Sliced
1 c Onion; Chopped
1 c Green Pepper; Chopped
2 c Rice; Uncooked
1/2 c Tomato Sauce
3 1/2 c Boiling Water Or Fish Stock Or Chicken Broth
1/2 ts Saffron
1 c Frozen Peas
1/2 lb Raw Scallops
3 md Pimiento; Sliced

Wash and dry the chicken. Make a paste of the salt, pepper, lemon juice, garlic and two tablespoons of canola oil. Rub onto the chicken pieces. Heat the remaining oil in a large deep skillet and brown the chicken. Add the sausage, onions and green pepper. Cook over low heat for ten minutes, stirring frequently. Add the rice; cook five minutes. Mix in the tomato sauce and water or stock and saffron. Cover and cook over medium heat 20 minutes. Stir. Add the peas, shrimp and scallops; recover and cook five minutes longer. Garnish with pimentos.

Recipe by: The Zen of Cooking by Lucille Naimer
Posted to MC-Recipe Digest by Peg Baldassari on Jul 19, 1997
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2. Pan-Barbecued Steak

Let the sizzling steak delight you Pan-Barbecued Steak



From, "To Market, To Market...A Collection of Kentucky Recipes," published in cooperation with your Daily InBox newsletter.

INGREDIENTS:

1 round steak, about 2 pounds
1/2 teaspoon salt (or garlic salt)
1/2 teaspoon pepper
3 tablespoons shortening
1 onion, chopped
1 tablespoon celery seed
1 clove garlic, chopped
4 tablespoons brown sugar
4 tablespoons prepared mustard
3 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1 can (10-3/4 ounces) tomato soup

TO PREPARE:

1. Sprinkle steak with salt and pepper.
2. Melt shortening in heavy skillet; brown steak with onion, celery seed, and garlic.
3. Add remaining ingredients; simmer, covered, for 1-1/2 hours. Check after 45 minutes; add a little water, if necessary, and stir.

SERVINGS: 6

To purchase copies of To Market, To Market and other fine cookbooks from the Owensboro League, visit the Junior League of Owensboro, Kentucky website or call (270) 683-1430.
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3. POTATO SALAD


Ingredients:

8 medium-size round red potatoes
1/3 cup chopped scallions
1/4 cup chopped roasted red pepper (the jarred-in-oil variety, no need to roast them yourself)
2/3 cup nonfat mayonnaise
1/3 cup plain low-fat yogurt
1/3 cup low-fat sour cream
1 Tbsp sugar
2 Tbsp prepared mustard
1 Tbsp cider vinegar
1/2 tsp salt
1/2 tsp celery seeds
1/4 tsp pepper
1/8 tsp garlic powder
Extra chopped scallion and paprika for top garnish

Directions
Cut potatoes into 1/2-inch cubes and bring to a boil in a medium saucepan; cover, reduce heat, and simmer 15 to 20 minutes or until tender. Drain and cool. Combine potato, scallions, and roasted red pepper in a large bowl; toss gently.

Combine mayonnaise and remaining ingredients; stir well. Add to potato mixture, tossing gently to coat. Cover and chill. Garnish with scallions and sprinkle of paprika, if desired.

Serving size: 3/4 cup per serving.
Source:Recipe4Living.com

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4. Presto Pizza

1 English muffin
2 slices of tomato
Pinch of dried basil or oregano
2 slices of Mozzarella cheese
Choose your own toppings: Pepperoni, mushrooms, etc. (optional)

Split muffin in half and place tomato slice on each half. Sprinkle tomato with basil or oregano. Top with cheese and toppings. Place on paper or microwave-safe plate. Microwave on Medium-High (70%) power for 2 to 3-1/2 minutes or until cheese melts.
2 servings

Source: More Mail From Mary
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5. Pumpkin Muffins Recipe

Soon to be a fall favorite

From, "To Market, To Market...A Collection of Kentucky Recipes," published in cooperation with your Daily InBox newsletter.

INGREDIENTS:
1 cup pumpkin
2 eggs, slightly beaten
1/2 cup water
1/2 cup melted shortening
1-3/4 cups flour
1/4 teaspoon salt
1-1/2 cups sugar
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon cloves

TO PREPARE:

1. Blend pumpkin, eggs, water, and shortening in large bowl.
2. Sift together remaining ingredients and add to pumpkin mixture.
3. Fill greased muffin tins about 3/4 full.
4. Bake at 350 degrees about 30 minutes or until set when touched.

Temperature: 350 degrees
Baking Time: 30 minutes

YIELDS: 14 muffins

Source: DailyInbox
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