This issue "E" 12-12-201
3

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

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Index
1. Easy Pecan Pie
2. Eggs Benedict with Virginia Ham and Corn Bread
3. Eight Bean Soup
4. Eileen's Garlic Roasted Chicken
5. Emeril's Chili
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1. Easy Pecan Pie

Enjoy this simple recipe with your favorite ice cream dish!

From, "California Sizzles... Easy and Distinctive Recipes for a Vibrant Lifestyle" published by The Junior Welfare League of Pasadena in cooperation with your Daily InBox newsletter.

INGREDIENTS:
1 cup white corn syrup
1 cup brown sugar, packed
3 eggs
1 teaspoon vanilla extract
Pinch of salt
1 9-inch pie shell, unbaked
1-1/2 cups shelled pecan halves



TO PREPARE:
Preheat oven to 350 degrees. Mix together corn syrup, brown sugar, eggs, vanilla and salt until well combined. Pour into pie shell.

Arrange pecan halves in concentric circles on top. Bake until firm, approximately 45 minutes.

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2. Eggs Benedict with Virginia Ham and Corn Bread

Source: Casual Cuisines of the World - Country Inn

Active Time: 20 Minutes
Total Time: 45 Minutes
Yield: Serves 4

Nothing says "special breakfast" like eggs Benedict. Here, the classic is given a southern treatment, with paper-thin slices of Virginia ham and a velvety hollandaise spooned atop rounds of freshly baked corn bread. For best results, use only the freshest eggs for poaching.


RECIPE INGREDIENTS

For the Corn Bread:
1 1/2 cups all-purpose (plain) flour
1 1/2 cups yellow cornmeal
5 tablespoons sugar
1 1/2 tablespoons baking powder
1 1/2 teaspoons salt
1/3 cup vegetable shortening
2/3 cup corn kernels
1 1/2 cups buttermilk
2 eggs

For the Hollandaise Sauce:
4 egg yolks
2 teaspoons fresh lemon juice
1 teaspoon chopped shallot
1 teaspoon white wine vinegar
1 1/4 teaspoons salt
1 1/2 tablespoons water
Pinch of cayenne pepper
1 1/2 cups clarified butter
For the Eggs:
2 teaspoons salt
2 tablespoons distilled white vinegar
8 eggs
6 ounces Virginia ham, thinly sliced
Fresh chives

DIRECTIONS
Preheat an oven to 350 degrees F. Lightly oil an 8-inch square baking pan. Dust the bottom and sides with flour, tapping out the excess.

FOR THE CORN BREAD:
In a bowl, stir together the flour, cornmeal, sugar, baking powder and salt. Using a pastry blender or 2 forks, cut in the shortening until crumbly. Add the corn kernels, buttermilk and eggs and stir with a whisk until smooth. Transfer to the prepared pan.

Bake until the top is a golden brown and a toothpick inserted into the center comes out clean, 25-30 minutes. Remove from the oven, let cool briefly, then turn out onto a wire rack to cool completely. Using a round cutter 3 1/2 inches in diameter, cut out 4 rounds. Slice each round in half horizontally. Set aside. Leave the oven set at 350 degrees F.

FOR THE HOLLANDAISE SAUCE:
In a stainless-steel bowl, combine the egg yolks, lemon juice, shallot, vinegar and salt. Place over (not touching) simmering water in a pan and whisk together continuously until the mixture is a pale lemon yellow and falls in thick ribbons when the whisk is lifted, about 5 minutes. Remove from the heat and whisk in the water and cayenne. Then, while whisking continuously, slowly drizzle in the clarified butter until all of it has been used and a thick emulsion has formed. Cover and keep warm.

FOR THE EGGS:
Pour water into a large frying pan to a depth of 3 inches and bring to a boil. Adjust the heat so the water is just below the boiling point. Add the salt and vinegar. One at a time, crack the eggs into a small ramekin or tea cup and gently lower into the water. Work as quickly as possible so that all the eggs will cook in about the same amount of time. Cook until the whites are firm but the yolks are still soft, 3-4 minutes. Using a slotted spoon, transfer the eggs to a paper towel-lined platter to drain. Trim away any straggly strands of egg.

Place 2 corn bread rounds, cut sides up, on each warmed individual plate. Top each round with an equal amount of the ham and a poached egg. Spoon the hollandaise over the top, garnish with the chives and serve immediately.
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3. Eight Bean Soup


Categories: Soups

Yield: 8 Servings

1 lb (about 2 1/2 c.) mixtures of beans (great northern, navy, kidney, pinto, green. split pea, black, garbanzo, lentils, black-eyed peas, tc.)
Ham bone or pork bones
1 Bay leaf
1 lg Onion, chopped
1 cn (16 oz.) tomatoes, cut up
1 ts Chili powder
Salt & pepper to taste

Rinse beans. Place in large kettle, cover with about 2 quarts water, bring to a boil. Remove from heat, cover and let stand for 1 to 2 hours. Drain off water. Add 2 quarts fresh water (or broth-bouillon), ham or pork bones and bay leaf. Bring to a boil and simmer for 2 to 3 hours. Remove and discard bay leaf. Add onion, tomatoes, chili powder, salt and pepper. Simmer 10 minutes more (or longer). Serves 8.

Posted to EAT-L Digest 08 Sep 96

From: Joe Ames
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4. Eileen's Garlic Roasted Chicken

Categories: Crockpot, Chicken

Yield: 4 Servings

EILEEN LAMPARELLI

1 Roasting chicken (or any chicken parts)
Salt and pepper to taste
Paprika
4 Cloves of garlic; minced
1/4 lb Sweet butter
1/2 c Chicken broth

Sprinkle the chicken with salt, pepper and paprika. Place in the crockpot and put in the butter and broth. Cover and cook on LOW for 6 to 8 hours. The garlic sauce is great over rice or noodles. Posted to MM-Recipes Digest by "Robert Ellis" on Feb 3, 1998
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5. Emeril's Chili


Categories: None

Yield: 6 Servings

2 tb Vegetable oil
2 c Chopped onions
Salt
Cayenne
2 lb Stewed meat
1 tb Chili powder
2 ts Ground cumin
Crushed red pepper
2 ts Dried oregano
2 tb Chopped garlic
3 c Crushed tomatoes
1/4 c Tomato paste
2 c Beef stock
1 c Canned dark red kidney beans
2 tb Masa flour
4 tb Water
1 Bag Tortilla Chips
1 1/2 c Grated Monterey Jack cheese
6 tb Sour cream
1 sm Jar of jalapenos


EMERIL LIVE SHOW #EMIB03 KICKED-UP DORM FOOD


In a large saucepan, heat the vegetable oil. When the oil is hot, add the onions and saute for 3 to 5 minutes, or until the vegetables start to wilt. Season with salt and cayenne. Stir in the stew meat, chili powder, cumin, crushed red pepper, and oregano. Brown the meat for 5 to 6 minutes. Stir in the garlic, tomatoes, tomato paste, beef stock, and beans. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid, uncovered for 1 hour, stirring occasionally, or until the beef is tender. Skim off the fat occasionally. Mix the masa and water together. Slowly stir in the masa slurry and continue to cook for 30 minutes. Re-season with salt and cayenne. Place a handful of the chips in each shallow bowl. Spoon the chili over the chips. Garnish with the grated cheese, sour cream and jalapenos.

Yield: 6 to 8 servings

Source: FreeGroups.net


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