This issue "B" 12-02-201
3

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ] http://www.acrafteladymailing.com/recipes/archives.html  

 
Index
1. Baja Salad
2. Beefy Black Bean Chili
3. Blue Cheese Potatoes Delmonico
4. Boursin Blue Cheesecake
5. Butter Rum Cashews
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1. Baja Salad

A feisty alternative for all salad lovers

From, "California Sizzles...Easy and Distinctive Recipes for a Vibrant Lifestyle," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS for Salad:

1 (16-ounce) package dried black beans, picked over, soaked overnight in cold water to cover, and drained

1 red bell pepper, diced

1 green bell pepper, diced

1/3 cup chopped green onions

1 (10-ounce) package frozen corn, thawed

1/3 cup chopped cilantro

8 chicken breast halves, skinned and grilled

INGREDIENTS for Cumin-Lime Dressing:

1/2 cup lime or lemon juice

1 Tablespoon Dijon mustard

2 Tablespoons ground cumin

1 teaspoon minced garlic

1 teaspoon pepper

1/2 teaspoon salt

3/4 cup olive oil

3/4 cup vegetable oil

INGREDIENTS for Garnish:

1 2 avocados, sliced

1 cup salsa

1/2 cup sour cream

Chopped cilantro

TO PREPARE:

1. In a large saucepan, combine the black beans and enough cold water to cover them by 2 inches. Bring the water to a boil and simmer for 45 minutes to 1 hour, or until tender, but not too soft.
2. Mix together dressing ingredients and let stand 1 hour or more.
3. Drain the black beans and mix with vegetables in a large mixing bowl. Toss with Cumin-Lime Dressing.
4. Place vegetables with dressing on large round platter. Cut chicken into strips and arrange on top with sliced avocado.
5. Drizzle salsa on top. Put extra salsa and sour cream in bowls.

NOTE: This can also be made with grilled shrimp instead of chicken.

SERVES: 8

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2. Beefy Black Bean Chili
(from Mr. Food Fix It Fast!)

Preparation Time: 2 min
Cooking Time: 15 min
Makes 7 cups

1 pound ground beef
2 (15-ounce) cans black beans, undrained
1 cup medium or hot chunky salsa
2 (8-ounce) cans tomato sauce
1 tablespoon chili seasoning mix

1. Cook beef in a large saucepan over medium-high heat, stirring until it crumbles and is no longer pink. Drain, if necessary.

2. While beef cooks, drain and mash 1 can of beans. Add mashed beans, undrained beans, salsa, tomato sauce, and seasoning mix to saucepan; stir well. Cook over medium heat 10 minutes or until thoroughly heated.

3. Spoon into serving bowls, and serve with sour cream, shredded Cheddar cheese, and chopped scallions, if desired
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3. Blue Cheese Potatoes Delmonico

The classic potato casserole takes on new dimensions by
adding blue cheese.

Serves 4

8 medium Potatoes
1/2 cup Butter
1/2 cup Flour
1 cup Milk
1 cup Cream
1/2 cup Blue cheese crumbles
1/3 cup Breadcrumbs

Pre-heat the oven to 375. Boil the potatoes. Allow to cool
slightly and dice. Place in a casserole dish. Melt the
butter in a saucepan. Whisk in the flour and cook for 5
minutes, stirring frequently. Whisk in the milk and cream.
Reduce the heat and simmer for 20 minutes. Whisk in the
cheese until blended. Pour over the potatoes. Top with the
breadcrumbs and bake for 25 minutes.

- Nick Sundberg
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4. Appetizers, Salads and Breads:
Boursin Blue Cheesecake

from Above & Beyond Parsley...
Food for the Senses
___________________________________

INGREDIENTS:

3/4 cup cracker crumbs (wheat thins or buttery crackers)
2 tablespoons melted butter
1 (5-ounce) package Boursin cheese
1 (8-ounce) plus 1 (3-ounce) package cream cheese, softened to
room temperature
10 ounces Stilton (or other blue cheese)
1 cup sour cream
3 eggs
1/8 teaspoon freshly ground pepper
1/4 cup sherry
1/3 cup milk

TO PREPARE:
Preheat oven to 350 degrees. Combine cracker crumbs and melted butter and press into the bottom of an 8-inch springform pan. Bake for 5 to 8 minutes or until very lightly browned.

Mix remaining ingredients in a food processor. Pour mixture onto crust in springform pan. Wrap bottom and sides of pan in a double thickness of aluminum foil and then place it inside a larger pan, adding enough hot water to the larger pan to come halfway up the sides of the springform pan. Bake at 350 degrees for 50 to 55 minutes. (Do not overbake or brown.) Done when a knife inserted in the middle comes out clean. Chill and serve.

SERVES 16 - 20
___________________________________

Copyright 1992 The Junior League of Kansas City, Missouri, Inc. All rights reserved.

To purchase copies of Above & Beyond Parsley, call the Junior League of Kansas City, Missouri at (816) 444-2112 from 8:30am-4:30pm M-F Central time.

The Junior League of Kansas City, Missouri, 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 Above & Beyond Parsley, are returned to the community.

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5. Butter Rum Cashews

You need a candy thermometer for these, but they're still easy.

1 cup Sugar
3/4 cup Rum
2 cups Cashews -- whole & unsalted
2 ounces Butter

Generously oil a baking sheet and set aside. Bring the sugar and rum to a boil in a medium saucepan. Cook for 3 minutes, until candy thermometer reads 234 degrees. Remove from heat and add the cashews, stirring constantly to coat with syrup. The sugar will become white and grainy after about 30 seconds. Return saucepan to heat and remelt sugar, adding a few drops of water if needed. Watch carefully, do not burn. When the syrup has turned a rich caramel color, about 2 minutes, and the nuts sound hollow at the tap of a spoon, remove from heat and stir in butter.

Transfer mixture to oiled baking sheet, spreading out in one layer, separating any pieces that are stuck together. Cool completely. Store airtight for 2 weeks.

Yield: 2 cups.

Source: More Meals From Mary

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