This issue "G" 12-19-201
3

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

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Index
1. Garlic Herbed Hens Recipe
2. Ginger-Thyme Pork Roast
3. Golden Potatoes
4. Graham Cracker Cake with Praline Glaze
5. Gypsy Torte with Lemon Sauce
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1. Garlic Herbed Hens Recipe
An appetizing way to enjoy a delicious meat

From "Above & Beyond Parsley... Food for the Senses," published in cooperation with your Daily InBox newsletter.


INGREDIENTS
:

4 Cornish hens, halved, rinsed and dried
1 teaspoon salt
1/2 teaspoon white pepper
1/4 cup chopped fresh parsley
1/4 cup chopped fresh sage
1/4 cup chopped fresh oregano
1/4 cup pine nuts, finely chopped
2 tablespoons minced garlic
1/2 cup (1 stick) butter, softened
1/2 cup fresh lemon juice
1/2 cup fresh lime juice
1 cup dry white wine

TO PREPARE:

In a large bowl, mix salt, pepper, parsley, sage, oregano, pine nuts and garlic. Blend with butter to moisten. Place 1 to 2 tablespoons of mixture under the skin of each breast. Place hens in a 9- by 13-inch glass baking dish. Pour lemon and lime juices and wine over hens, cover and refrigerate overnight, turning occasionally to coat.

Grill hens on an oiled grill for 10 to 15 minutes per side.

Serve warm.

SERVES: 4

Copyright 1984 The Junior League of Kansas City, Missouri, Inc. All rights reserved.
To purchase copies of Above & Beyond Parsley, visit the Junior League of Kansas City, Missouri, Inc. cookbook order web site or call (816) 444-2112 from 8:30am-4:30pm M-F Central time.
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2. Ginger-Thyme Pork Roast

Ingredients

3 tablespoons oil
2 tablespoons butter
1 large onion, thinly sliced
1 large carrot, thinly sliced
4 thyme sprigs or 1 teaspoon dried thyme
1 bay leaf

Sauce
3/4 teaspoon ground ginger
1 cup dry white wine
1 cup chicken broth
4 gingersnaps, crumbled
1/4 cup whipping cream
1 tablespoon fresh thyme

To Prepare
Preheat oven to 325 degrees.

Untie roast and trim any fat.

In a food processor or blender, combine thyme, salt, pepper, 1 garlic clove, bay leaf and ginger. Pulse to combine. Rub roast with mixture. Wrap the roast with plastic wrap or place it in a plastic bag and refrigerate for 12 to 24 hours.

Re-roll and tie roast.

In a large heavy Dutch oven, heat oil and brown roast. Remove meat and discard oil. In the same Dutch oven over medium heat, melt 2 tablespoons of butter. Add onion, carrot, thyme sprigs, 2 garlic cloves and bay leaf. Cover and cook for 5 minutes. Add roast, lean-side down, and cook until sizzling. Place in oven, cover and roast for about 75 minutes, or until it tests done on a meat thermometer. (170 degrees is considered well-done.)

Remove roast to a heated platter and tent with foil to keep warm while making sauce.

SAUCE:
In the stockpot, combine ginger, wine, chicken stock, and crumbled gingersnaps. Simmer while stirring for 8 minutes. Add whipping cream and cook for 8 more minutes. Strain and add minced thyme.

Slice roast and arrange on platter. Pour some of the sauce over slices and pass the remainder. Garnish with fresh thyme sprigs.

NOTE: 1-1/2 teaspoons dried thyme can be substituted for fresh thyme.

SERVES: 4 - 6
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3. Golden Potatoes
Enjoy potatoes sprinkled with cheddar cheese

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

INGREDIENTS:
4 baking potatoes (about 4 inches long)
1/4 cup butter
1/2 teaspoon salt
1/4 teaspoon garlic powder
Milk
3 ounces cream cheese, cut into small cubes
2 Tablespoons minced onion
2 Tablespoons minced parsley
1 cup shredded Cheddar cheese
Paprika

TO PREPARE:
1. Bake potatoes at 400 degrees for 1 hour or until done. Cut in half lengthwise.
2. Scoop out potatoes with spoon and combine with butter, salt and garlic powder. Mash with potato masher, adding enough milk to make them fluffy. Fold in cream cheese, onion and parsley.
3. Spoon potato mixture lightly into potato shells. Place on baking sheet. Sprinkle with Cheddar cheese; dust with paprika. Cover with plastic wrap and refrigerate overnight.
4. Heat potatoes at 450 degrees for 25 minutes or until cheese melts.

SERVINGS: 8

To purchase copies of To Market, To Market and other fine cookbooks from the Owensboro League, visit the Junior League of Owensboro, Kentucky website (http://www.jlowensboro.org/?nd=cookbooks) or call (270) 683-1430.
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4. Graham Cracker Cake with Praline Glaze
Say hello to another terrific dessert

From "Above & Beyond Parsley... Food for the Senses," published in cooperation with your Daily InBox newsletter.


INGREDIENTS:
2 cups finely ground graham cracker crumbs
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup firmly packed light brown sugar
3 large eggs
1 cup milk
1 teaspoon vanilla extract
Pinch of cream of tartar

Glaze:
3 cups firmly packed light brown sugar
1 cup light cream
1/2 teaspoon salt
1/3 cup butter
1 teaspoon vanilla extract

Cream:
1-1/2 cups heavy cream
6 tablespoons powdered sugar

TO PREPARE:

Grease the bottoms of two 9-inch round cake pans, then line with waxed paper. In a bowl, stir together graham cracker crumbs, baking powder and salt.

In a food processor or in a large bowl using an electric mixer, cream together butter and brown sugar until mixture is light and fluffy. Beat in egg yolks, one at a time, beating well after each addition. Stir in crumb mixture in batches, alternating with milk. Stir in vanilla.

In a separate bowl, beat egg whites with cream of tartar until mixture just holds stiff peaks. Stir 1/4 of mixture into batter, then fold in remaining whites gently but thoroughly. Divide batter between prepared pans and bake in the middle of a 350-degree oven for 20 minutes. Let cool before assembling cake.

For glaze: Cook brown sugar, cream and salt until mixture reaches the soft ball stage. Remove from heat and add butter and vanilla. Cool for about 15 minutes without stirring, then beat by hand until smooth.

In a separate bowl, beat cream and powdered sugar to make whipped cream.

After cake and glaze have cooled, place cake layer on a stand. With the back of a spoon, spread glaze so that it drizzles over edges of cake. Then add whipped cream layer. Add next cake layer and glaze it. Put remaining whipped cream in a pastry bag and make a free-form design on top.

SERVES: 8 - 10

Copyright 1984 The Junior League of Kansas City, Missouri, Inc. All rights reserved.

To purchase copies of Above & Beyond Parsley, visit the Junior League of Kansas City, Missouri, Inc. cookbook order web site or call (816) 444-2112 from 8:30am-4:30pm M-F Central time.
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5. Gypsy Torte with Lemon Sauce

Don't wait for someone else to make this dish for you

From, "Above & Beyond Parsley... Food for the Senses," published in cooperation with your Daily InBox newsletter.

INGREDIENTS:
1-1/2 cups heavy cream
3 tablespoons powdered sugar
32-35 large gingersnaps (2-1/2 inches in diameter)
1/4 cup medium-dry sherry
Strawberry slices, to garnish
Mint leaves, to garnish

Sauce:
2 eggs
1 cup sugar
Juice of 2-3 lemons (equal to 4 tablespoons)
Zest of 1 lemon, finely grated
4 tablespoons butter or margarine
1 tablespoon cornstarch
1 cup cold water

TO PREPARE:

Whip cream until thickened. Add powdered sugar and continue beating cream until stiff. Dip gingersnaps one at a time in sherry, shaking off excess. To form torte, sandwich together 4 or 5 cookies at a time with whipped cream (about 1/4-inch thickness between each cookie). Stand sandwiched cookies on edge, forming a horizontal log as you go. When all cookies form 1 log, frost the sides. Place in the refrigerator and chill for 4 to 6 hours.

For sauce: Beat eggs in the top of a double boiler. Gradually add sugar. Add lemon juice, zest and butter. Dissolve cornstarch in cold water. Add to lemon mixture and cook in top of double boiler over simmering water until mixture has consistency of a thin sauce, about 5 minutes. Cool to room temperature, then chill. Serve cold.

To serve, slice each portion diagonally. Using the back of a spoon, spread about 2 tablespoons of sauce on a dessert plate and top with a slice of torte. Garnish with fanned strawberry slices and mint leaves.

SERVES: 6 - 8

Copyright 1984 The Junior League of Kansas City, Missouri, Inc. All rights reserved.
To purchase copies of Above & Beyond Parsley, visit the Junior League of Kansas City, Missouri, Inc. cookbook order web site or call (816) 444-2112 from 8:30am-4:30pm M-F Central time.
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A CraftELady Mailing
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