This issue "S" 11-04-201
3

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

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Index
1. Shrimp Gumbo
2. SOUFFLE POTATOES
3. SPICY CHICKEN DRUMMETTES
4. Spinach and Tuna Casserole
5. Strawberry Meringue Pudding
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1. Soups and Vegetables:
Shrimp Gumbo

from River Road Recipes...
The Textbook of Louisiana Cuisine
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INGREDIENTS:

2 pounds shrimp
2 tablespoons oil
2 tablespoons flour
3 cups okra, chopped, or 1 tablespoon filé
2 onions, chopped
2 tablespoons oil
1 can tomatoes
2 quarts water
1 bay leaf
1 teaspoon salt
3 gloves garlic (optional)
Red pepper (optional)

TO PREPARE:

Peel shrimp uncooked and devein. Make dark roux of flour and oil. Add shrimp to this for a few minutes, stirring constantly. Set aside. Smother okra and onions in oil. Add tomatoes when okra is nearly cooked. Then add water, bay leaf, garlic, salt, and pepper. Add shrimp and roux to this. Cover and cook slowly for 30 minutes.
If okra is not used, add gumbo filé after turning off heat. Serve with rice.

SERVES 6 - 8
___________________________________

Copyright 1959 The Junior League of Baton Rouge, Inc. All rights reserved.

Visit The Junior League of Baton Rouge web site (http://www.jlbtr.org/river.htm) to purchase copies of River Road Recipes and other fine cookbooks, or call (225) 924-0298.

The Junior League of Baton Rouge, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers. Its purpose is exclusively educational and charitable. All proceeds from League fundraising efforts, including from the sale of River Road Recipes, are returned to the community.
[CraftE note: Gumbo fil is actually Gumbo FilÚ, a spicy herb. You can order it online. You might be able to find it in a grocery store but I haven't researched that.]
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2. SOUFFLE POTATOES

INGREDIENTS:
3 large egg whites
3 cups cooked and mashed potatoes
1 cup 1% cottage cheese (8 oz.)
1/2 cup fat-free sour cream (4 oz.)
3 Tbsp. grated onion
1 clove garlic, chopped
1/2 tsp. salt
1/8 tsp. ground black pepper

DIRECTIONS:
Preheat the oven to 350 degrees F.
Coat a 2-quart baking dish with nonstick spray.
In a large bowl, using an electric mixer on high speed, beat the egg white for 4 minutes, or until stiff peaks form. Set aside.
In another large bowl, combine the potatoes, cottage cheese, sour cream, onion, garlic, salt, and pepper. Beat with the mixer on medium speed for 4 minutes, or until light and fluffy, scraping down the sides of the bowl, using a rubber spatula or spoon, gently fold the beaten egg whites into the potato mixture.
Gently spoon the mixture into the prepared baking dish. Bake for 1 hour, or until slightly puffed and golden.
Serve immediately. (It is natural for the souffle to fall slightly after a few minutes). Makes 8 servings.
NUTRITIONAL INFO: Per serving: 135 cal, 8 g protein, 25 g carbo, 0.5 g fat, 0 g sat. fat, 1 mg chol, 285 mg sodium, 2 g fiber.

Source: Recipe Ross
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3. SPICY CHICKEN DRUMMETTES

INGREDIENTS:
1/2 stick margarine
1/2 cup Texas Pete Hot Sauce (or other comparable hot sauce)
1 package powdered ranch dressing mix
2 lbs chicken drummettes (baby chicken legs)
1 cup blue cheese dressing
celery stalks to accompany

DIRECTIONS:
Melt margarine in saucepan. Add 1/2 cup Texas Pete Hot Sauce.
Rinse and dry drummettes. Dip chicken in hot sauce mixture. Roll them in powdered Ranch dressing mix.
Spread onto baking sheet. Bake at 350░F for 15 - 20 minutes.
Serve with celery and blue cheese dressing.

Source: Recipe Ross
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4. Spinach and Tuna Casserole

Try this spin on tuna casserole.

Serves 3-4

2 cans Tuna, drained
10 ounces Chopped frozen spinach, drained
8 strips Bacon, cooked and diced
3/4 cup Sour cream
1/4 cup Parmesan
1/2 cup Seasoned breadcrumbs
To taste Salt and pepper

Preheat the oven to 350. Mix together the tuna, spinach,
bacon, sour cream and 1/4 cup breadcrumbs. Place in a
lightly oiled casserole. Add the mixture. Top with the
remaining breadcrumbs and Parmesan. Bake for 20 minutes (or
until lightly brown). Serve warm.

- Nick Sundberg
Source: emazing.com
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5. Title: Strawberry Meringue Pudding
Categories: Australian, Desserts, Ceideburg 2
Yield: 6 servings


This is an Australian recipe circa 1950 (cakes and puddings always were Australia's forte) which deserves a revival. At the time, most homes always had a supply of cake and biscuits on hand, so cake and biscuit crumbs were a by-product which needed a use. Nowadays you will probably have to buy a plain cake to obtain the crumbs. The recipe is hardly for weight-watchers but, even so, is quite low in fat.

Preheat the oven to 190C. Hull 3 cupfuls of strawberries and slice them into an oven dish. Sift over them half a cup of icing sugar. Heat one cup of milk. Separate 2 eggs, beat the yolks and stir into the milk off the heat. Add 1 cup of cake or sweet biscuit crumbs and spread the mixture over the strawberries. Bake for 20 to 25 minutes.

Meanwhile beat the 2 egg whites until stiff then fold in 4 tablespoons of castor sugar. Remove the pudding from the oven and pile this meringue on top of it in peaks, or swirls.

Bake in a slow (130C) oven for 15 to 20 minutes.

Makes 6 servings.

Posted by Stephen Ceideberg; November 17 1992.

190C = 374F
130C = 266F

Source: FreeGroups.net

 

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