This issue "I" 
01-06-14

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

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Index
1. Idiot's Delight
2. Indian Mango Cheese Cake
3. Iowa Pork Chops (Mark Martin Style)
4. Irene's Dirty Rice Casserole
5. Irish Buttermilk Bannock
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1. Idiot's Delight

Categories: Desserts

Yield: 1 Batch

--------------------FILLING-------------------------

2 pk Butter-pecan instant pudding/pie filling
Milk (as needed)
1 lg Cool Whip (quart?)
8 oz Cream cheese
2 tb Sour cream (optional)
1 c Confectioner's sugar


---------------------CRUST--------------------------

2 c Flour
3/4 c Pecans, finely ground
9 tb Butter (1 stick and 1 inch)

--------------------TOPPING-------------------------

2/3 c Pecans, coarsely broken
1 tb Butter
6 ts Light brown sugar


PREPARE CRUST: Stir pecans for crust into flour and cut in butter. Use spatula to press mixture flat into long pan (9x12"). Bake at 325 degrees F. till brown, about 25 minutes. (You will smell the nuts cooking.)

PREPARE TOPPING: Brown pecans for topping in 1 T butter and the light brown sugar until resembles praline; let cool.

Soften cream cheese; add 2 T sour cream (optional). Mix up pudding according to directions, including milk. Blend cream cheese mixture thoroughly with confectioner's sugar; add 1 cup Cool Whip from container.

Spread cream cheese mixture onto cooled crust; top with pudding, then the rest of the cool whip. Pour cooled pecan topping on top and chill.

Vicki's notes:
Mom makes a version similar to black-bottom pie; see that recipe.
Make HALF a batch!

Source: FreeGroups.net
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2. Indian Mango Cheese Cake

Categories: None

Yield: 1 Servings

30 oz Paneer cheese made from 1 1/2 gallons of milk or 2 containers; (15 ounces each) ricotta cheese
2 c Packed fresh homemade bread crumbs
2/3 c Sugar
1/4 ts Coarse salt
2 lg Eggs; lightly beaten
1/2 c Melted unsalted butter
1 1/2 ts Freshly ground cardamom; (from 8 green cardamom pods)
1/2 ts Almond extract
3/4 c Finely diced ripe but firm mangoes
1/2 c Sliced almonds

------------------MANGO SAUCE-----------------------
1 lg Ripe mango; peeled, pitted, and flesh chopped
1/3 c Pineapple juice or peach nectar
2 ts Lemon juice
2 tb Creme Cassis; (up to 4) [Creme de cassis is a blood-red, sweet, black currant-flavored liqueur.]
1/4 ts Nutmeg
1 pn White pepper


Also, 2 recipes from food network that I've meant to try but haven't. They looked great on the show, Cooking Live.

Preheat oven to 325 degrees. In a large bowl, stir together cheese, bread crumbs, sugar, salt, eggs, butter, cardamom, and almond extract. Spoon into a greased 9- x 9-inch baking pan. Smooth top, and sprinkle with mango and almonds.

Bake on middle rack of the oven until top is golden, about 1 hour and 15 minutes. Let cool (it will keep in refrigerator for a week). Cut into 3-inch squares and serve with mango sauce (see recipe below).

Yield: 6 servings

MANGO SAUCE: Combine all the ingredients and puree in a food processor. Refrigerate and chill until needed.

Yield: 2 cups

Posted to KitMailbox Digest on Aug 29, 1998

Source: FreeGroups.net
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3. Iowa Pork Chops (Mark Martin Style)

Categories: Pork

Yield: 4 Servings

4 To 6 loin pork chops *
3/4 c Soy sauce
2 tb Olive oil
1 tb Ketchup
1 md Onion, chopped
1 To 2 garlic cloves, minced
Freshly ground black pepper, to taste

With a large section of tenderloin, cut at least 1 1/2 inches thick. Place the pork chops in a glass dish or plastic bag.

Mix together remaining ingredients and pour over chops. Refrigerate for 2 to 4 hours (no more than 4 or all you'll taste is soy sauce). Turn chops from time to time.

Grill chops over hot coals in a covered cooker for 3 to 4 minutes per side. Then stand the chops up on their chine bones, cover the cooker and grill for exactly 14 minutes. That's it! Pork chops to perfection. Serves 4 to 6.

NOTE: The marinade may be saved in the refrigerator for 1 more batch of chops.

Posted by Stephen Ceideberg; October 5 1992.

Source: FreeGroups.net
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4. Irene's Dirty Rice Casserole

Categories: Casseroles, Ground beef, Rice, Pork & ham

Yield: 1 Servings

1 1/2 lb Ground beef
1 1/2 lb Mild pork sausage
1 Onion -- chopped
1/2 Bell pepper chopped
1 Rib celery chopped
1 cn Cream of mushroom soup
1 cn Cream of celery soup
1 cn Cream of chicken soup
1 1/2 c Raw rice

Saute ground beef, pork sausage, and then pour off drippings. Saute onion, bell pepper and celery. Add all cream of mushroom soup, celery soup, chicken soup and rice. Pour into greased 13 x 9 x 2 inch dish. Cover tightly with foil. Bake at 325 degrees for 1 1/2 hours.

Tastes just like maw-maw's homemade dirty rice.

Date: Wed, 10 Jul 1996

Source: FreeGroups.net
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5. Irish Buttermilk Bannock

Categories: Irish, Breads

Yield: 6 Servings

4 c All purpose/bread flour
3 ts Baking powder
1 ts Salt to taste
3/4 ts Baking soda
1 c Raisins
2 Eggs
1 1/2 c Buttermilk

Stir flour, baking powder, salt, baking soda and raisins together. Separately, fork-blend eggs and buttermilk, then add to dry ingredients. Stir until sticky batter is formed. Scrape batter onto well floured surface and knead lightly. Shape batter into ball, then place in round non-stick casserole that has been sprayed with cooking spray. Mark a cross in the center, using a sharp knife. Bake uncovered in preheated 350 degree oven for about 1 1/4 hours.

Wait 10-15 minutes before attempting to remove bread from casserole, then cool on wire rack. If desired, cut loaf into quarters and then slice thinly.

Source: FreeGroups.net
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