This issue "C" 12-05-201
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. Cayman Mudslide Shot
2. Chicken and Dumplings
3. Chili con Queso
4. Chocolate Chip-Cream Cheese Squares
5. Crustless Quiche
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1. Cayman Mudslide Shot

1 part Absolut Vodka
1 part Frangelico
1 part Amaretto
1 part Frangelico
1 part Kahlua

Pour above ingredients over ice, shake well, and strain into shot
glasses. Delicious but packs a punch! Brad Owen - Dallas Texas
Source: Cocktail Central
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2. Meat and Poultry:
Chicken and Dumplings

from Tell Me More, A Cookbook Spiced with Cajun Traditions and Food Memories


INGREDIENTS:

4 chicken breasts
4 chicken legs
1 large white onion, cut into quarters
3 ribs celery, cut into halves
2 bay leaves
Salt and pepper to taste
1 (15-ounce) can chicken broth
1 (10-ounce) can cream of chicken soup
1 teaspoon poultry seasoning
1 (12-ounce) package frozen dumplings

TO PREPARE:

Combine the chicken, onion, celery, bay leaves, salt and pepper with enough water to generously cover in a large stockpot. Bring to a boil. Boil until the chicken is tender. Remove the chicken to a platter using a slotted spoon. Strain the stock and reserve, discarding the solids. Chop the chicken, discarding the skin and bones.
Mix the canned broth, soup and a small amount of the hot reserved stock in a bowl. Stir the soup mixture into the hot stock and bring to a boil. Stir in the poultry seasoning and season with pepper. Drop the dumplings 1 at a time into the boiling stock; the dumplings should barely touch. Stir in the chicken and simmer until the dumplings are tender. Serve immediately.

SERVES: 8

Copyright 1993 The Junior League of Lafayette, Inc. All rights reserved. To purchase copies of Tell Me More, A Cookbook Spiced with Cajun Traditions and Food Memories, call the Junior League of Lafayette at (337) 988-2739 or (800) 757-3651 or order by mail at 504 Richland Avenue, Lafayette, Louisiana 70508.
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3. Chili con Queso

Ingredients

1 lb. pasteurized processed cheese spread, cut into cubes
1 can (10 oz.) diced tomatoes and green chilis, undrained
1 cup green onions, sliced
2 tsp. each ground coriander, ground cumin
3/4 tsp. hot pepper sauce
optional each green onion strips, hot pepper slices

Directions:
Combine all ingredients except green onion strips and hot pepper slices in slow cooker until well blended. Cover and cook on Low 2 - 3 hours or until hot.* Garnish with green onion strips and hot pepper slices, if desired. Makes about 3 cups.
Note: *Chili will be very hot; use caution when serving.

Source: Recipe Ross
(Thanks, Fred)
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4. Desserts:
Chocolate Chip-Cream Cheese Squares

f
rom To Market, To Market...
A Collection of Kentucky Recipes
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INGREDIENTS (FIRST BATTER):

8 ounces cream cheese, cubed and softened
1/2 cup sugar
1 egg
1/2 teaspoon salt
6 ounces chocolate chips

INGREDIENTS (SECOND BATTER):

1-1/2 cups flour
1/4 cup cocoa
1/2 teaspoon salt
1/2 cup vegetable oil
1 cup sugar
1 teaspoon vanilla
1 teaspoon baking soda
1 cup water
1 tablespoon vinegar

TO PREPARE (FIRST BATTER):

1. Place all ingredients in bowl except chocolate chips and beat with electric mixer until smooth.
2. Stir in chocolate chips and set bowl aside.

TO PREPARE (SECOND BATTER):

1. Blend all ingredients together with spoon (the batter will be thin).
2. Pour into 9 x 13-inch greased and floured pan.
3. Drop first batter by spoonfuls over second batter in pan. Swirl batter together slightly to create a marbled effect. Do not swirl all of top.
4. Bake
5. Cool; cut into squares and refrigerate.

Temperature: 350 degrees
Time: 50 minutes

YIELD: 16 servings
___________________________________

Copyright 1984 The Junior League of Owensboro, Kentucky, Inc. All rights reserved.

To purchase copies of To Market, To Market, call the Junior League of Owensboro, Kentucky at (270) 683-1430 or order by mail at P.O. Box 723, Owensboro, KY 42302-0723. The cost is $18.00 plus $2.00 shipping/handling (Kentucky residents should add 6% sales tax).

The Junior League of Owensboro, Inc. is an organization of women committed to promoting voluntarism and to improving the community through the effective action and leadership of trained volunteers. Its purpose is exclusively educational and charitable. The Junior League of Owensboro reaches out to women of all races, religions, and national origins who demonstrate an interest in and a commitment to voluntarism.

Money raised by the sale of To Market, To Market furthers our purpose, to improve the lives of children and families, and projects of the Junior League of Owensboro, Kentucky, Inc.
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5. Pasta, Seafood, Eggs and Grains:
Crustless Quiche

from Cooking by the Boot Straps...
A Taste of Oklahoma Heaven



INGREDIENTS:

1/2 cup chopped onion
2 garlic cloves, chopped
1 Tablespoon olive oil
3/4 cup flour
1/4 teaspoon salt
1/4 teaspoon pepper
8 ounces Co-Jack cheese, shredded
1 cup chopped cooked ham
1 (4-ounce) can chopped mushrooms, drained
1 cup milk
2 eggs

TO PREPARE:

Saute the onion and garlic in the olive oil in a small saucepan until the onion is tender but not brown. Combine the flour, salt and pepper in a bowl and mix well. Stir in the cheese, ham and mushrooms.
Whisk the milk and eggs in a bowl until well blended. Stir in the onion mixture. Add the milk mixture to the cheese mixture and mix well. Spoon into a greased 9-inch pie plate. Bake at 425 degrees for 30 minutes. Serve with fresh fruit and muffins.

SERVES: 6

Copyright 2002 The Junior Welfare League of Enid. All rights reserved. Visit The Junior Welfare League of Enid, Oklahoma web site (http://www.jwlofenid.com/cookbooks.htm) 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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