This issue "T" 11-07-201
3

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

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Index
1. Thin Spaghetti with Crab and Veggies
2. Turkey with Honey and Ginger Glaze
3. Twelfth Night Shrimp
4. Twenty-Four-Hour Salad
5. Two-Step Quiche
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1. Thin Spaghetti with Crab and Veggies

A seafood pasta dish that blends your favorite vegetables!

From, "Colorado Colore: A Palate of Tastes" published by The Junior League of Denver, Inc. in cooperation with your Daily InBox newsletter.

INGREDIENTS:
1/4 cup olive oil
3 medium garlic cloves, minced
2 cups chopped fresh tomatoes
3/4 cup drained oil-packed sun-dried tomatoes, sliced
3/4 teaspoon crushed dried red pepper
Salt and pepper to taste
1 pound fresh asparagus, trimmed and
cut diagonally into 1-1/2-inch pieces
12 ounces thin spaghetti
8 ounces mascarpone cheese
8 ounces fresh crab meat
1/4 cup fresh basil, thinly sliced


TO PREPARE:

Heat the olive oil in a large heavy skillet over medium-high heat. Saute the garlic in the hot olive oil for 2 minutes. Stir in the fresh tomatoes, sun-dried tomatoes and red pepper. Simmer, covered, for 5 minutes or until the sun-dried tomatoes soften, stirring occasionally. Season with salt and black pepper.

Cook the asparagus in boiling salted water in a saucepan until tender-crisp. Remove the asparagus to the skillet with the tomato sauce, reserving the liquid. Return the reserved liquid to a boil. Add the pasta. Cook just until tender but still firm, stirring occasionally; drain. Bring the tomato sauce to a simmer, stirring occasionally. Stir in the mascarpone cheese. Add the pasta and crab meat and toss just to warm. Divide the pasta equally among serving plates. Sprinkle with the basil.
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2. Turkey with Honey and Ginger Glaze

Try a new twist on this turkey recipe for Thanksgiving.

From, "Little Rock Cooks...Recipes Handed Down from Generation to Generation," published in cooperation with your Daily InBox Newsletter.

INGREDIENTS:

12-pound turkey
1/2 cup Chablis
1-inch piece ginger-root, grated
1/3 cup honey
Salt
Pepper


TO PREPARE:

Dissolve honey and wine together. Add ginger-root; sprinkle with salt and pepper; pour honey-wine mixture over bird. Cover turkey loosely with foil to prevent burning the skin. Cook at 350 degrees for 25 minutes to the pound. Baste every 30 minutes. When done, you will have a delightful, dark brown glaze.

Copyright 1972 The Junior League of Little Rock, Inc. All rights reserved. To purchase copies of Little Rock Cooks, visit the the Junior League of Little Rock website (http://www.jllr.org/?nd=jllr_cookbooks) or call the office at (501) 666-0658.
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3. Twelfth Night Shrimp

A delicious dish even Shakespeare will approve

From, "Traditions...A Taste of the Good Life," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

1/2 cup mayonnaise
1/2 cup sour cream
1/4 teaspoon salt
1/2 teaspoon paprika
1 (6 ounce) can tiny shrimp, drained and crumbled
1/2 cup grated onion
1 teaspoon horseradish
Dash of Tabasco
3 teaspoons chili sauce
1 (14 ounce) can artichoke hearts, drained and chopped
Worcestershire sauce to taste

TO PREPARE:

Combine all ingredients. Chill several hours in the refrigerator until ready to serve. Serve with crackers or melba rounds as a dip.

SERVINGS: 8 - 10

Copyright 1983 The Junior League of Little Rock, Inc. All rights reserved. To purchase copies of Traditions... A Taste of the Good Life, visit the the Junior League of Little Rock website or call the office at (501) 666-0658.
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4. Twenty-Four-Hour Salad

Fruit and a touch of whipped cream

From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

3 egg yolks
2 Tablespoons sugar
3 Tablespoons vinegar
Dash of salt
2 Tablespoons reserved pineapple juice
1 Tablespoon margarine
2 cups quartered marshmallows
2 cups pitted Queen Anne cherries, drained and diced
2 cups mandarin orange sections, drained
1/4 cup blanched slivered almonds
1/2 pint whipping cream, whipped

TO PREPARE:

Cook egg yolks, sugar, vinegar, salt, pineapple juice and margarine in double boiler, stirring constantly until thick. Let cool. Fold in marshmallows, fruits, almonds and whipped cream. Let stand in refrigerator at least 24 hours.

SERVES: 10 - 12

Copyright 1979 The Junior League of Baton Rouge, Inc. All rights reserved. Visit The Junior League of Baton Rouge website (http://www.juniorleaguebr.com) to purchase copies of River Road Recipes II and other fine cookbooks, or call (225) 924-0298.
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5. Two-Step Quiche

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

INGREDIENTS:

4 eggs
1/2 cup biscuit mix
1/2 cup oil
1/2 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
3 cups zucchini or broccoli
Onions, optional
Mushrooms, optional
Ham, optional
1 teaspoon parsley flakes

TO PREPARE:

1. Mix eggs, biscuit mix, oil, cheese, salt, and pepper thoroughly. Set aside
2. Cut zucchini or broccoli into bite-size pieces, and put in quiche dish or small casserole dish. Add any amount of onions, mushrooms, and ham to the zucchini or broccoli.
3. Pour first mixture over ingredients in the quiche dish, making surface level. Sprinkle parsley flakes on top.
4. Bake at 350 degrees for 30 minutes.

SERVINGS: 4 - 6
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