This issue "M" 
01-20-14

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

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Index
1. Maple-Chili Glazed Pork Medallions
2. Mexican Appetizer Platter Recipe
3. Mini Chicken Pot Pies
4. Miso-Glazed Peas & Carrots
5. Mother's Cheese Straws Recipe
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1. Maple-Chili Glazed Pork Medallions

Prep Time: 20 min Serves: 4
Cook Time: 20 min Level: Easy

Description:
Pork medallions are quick and easy to prepare, and are particularly tasty with a maple-chili glaze.

Ingredients:
1 teaspoon chili powder
1/2 teaspoon salt
1/8 teaspoon ground chipotle pepper
1 pound pork tenderloin, trimmed and cut crosswise into 1-inch-thick medallions
2 teaspoons canola oil
1/4 cup apple cider
1 tablespoon maple syrup
1 teaspoon cider vinegar
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Preparation:
1
Mix chili powder, salt and ground chipotle in a small bowl. Sprinkle over both sides of pork.

2
Heat oil in a large skillet over medium-high heat. Add the pork and cook until golden, 1 to 2 minutes per side. Add cider, syrup and vinegar to the pan. Bring to a boil, scraping up any browned bits. Reduce the heat to medium and cook, turning the pork occasionally to coat, until the sauce is reduced to a thick glaze, 1 to 3 minutes. Serve the pork drizzled with the glaze.
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2. Mexican Appetizer Platter Recipe

Add south-of-the-border spice to your next party

From, "Traditions...A Taste of the Good Life," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

1 pound lean ground beef
1 large onion, chopped
Salt to taste
1 pound refried beans
1 (4 ounce) can chopped chilies, drained
1-1/2 cups grated Monterey Jack cheese
1-1/2 cups grated mild Cheddar cheese
3/4 cup taco sauce
3 green onions
1 (2 1/4 ounce) can sliced ripe olives, drained
1 medium avocado, mashed
1 cup sour cream
Tortilla chips

TO PREPARE:

Brown beef and onion. Drain thoroughly. Season with salt. Spread refried beans in a 10 x 15 ovenproof dish. Top with meat and onion mixture. Sprinkle with chopped chilies, then cheeses. Drizzle taco sauce over all. Bake, uncovered, at 400 degrees for 20 minutes. Garnish with green onions and olives. Mound avocado in center. Top with sour cream. Tuck tortilla chips around the outside edge of dish. Serve immediately.

NOTE: First 5 layers, meat through taco sauce, can be prepared in advance and chilled until cooking time.

SERVES: 16 - 18

Copyright 1983 The Junior League of Little Rock, Inc. All rights reserved. To purchase copies of Traditions... A Taste of the Good Life, visit the the Junior League of Little Rock website or call the office at (501) 666-0658.
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3. Mini Chicken Pot Pies

Active Time:
20 Minutes
Total Time: 1 Hour 5 Minutes
Yield: 8 servings

Chicken pot pie with just four ingredients? It couldn't get any easier!


RECIPE INGREDIENTS
1 can (16.3 ounces) Pillsbury® Grands!® Flaky Layers refrigerated biscuits
1 cup diced cooked chicken
1 can (10 3/4 ounces) condensed cream of chicken soup
2 cups Green Giant® frozen mixed vegetables, thawed


DIRECTIONS
Heat oven to 375 degrees F. In medium bowl, combine vegetables, chicken and soup; mix well.

Press each biscuit into 5 1/2-inch round. Place one round in each of eight greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. Spoon a generous 1/3 cup of chicken mixture into each. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.

Bake at 375 degrees F for 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.

Source: Pillsbury® Grands!
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4. Miso-Glazed Peas & Carrots

Low Carb Recipe

Provided by EatingWell.com

Prep Time: 15 min Serves: 4
Cook Time: 15 min

This sweet, salty and tangy twist on the old standby vegetable combo is sure to please the whole family.


Ingredients:
3 tablespoons miso, preferably white (see Ingredient note)
1 tablespoon mirin 

2 tablespoons rice vinegar
1 teaspoon minced fresh ginger
1 teaspoon toasted sesame oil
2 cups thinly sliced carrots, fresh or frozen
1/4 cup water
2 cups frozen peas, (8 ounces)

Preparation:
1
Combine miso, mirin, vinegar, ginger and oil in a small bowl. Place carrots and water in a large nonstick skillet over medium-high heat; cover and cook, stirring occasionally, until tender-crisp, about 5 minutes. Stir in the miso mixture and peas; cook, stirring occasionally, until the peas are heated through and the sauce is slightly thickened, about 3 minutes.

Tips:
Ingredient Note: Miso: Fermented bean paste made from barley, rice or soybeans used in Japanese cooking to add flavor to dishes, such as soups, sauces and salad dressings. Miso is available in different colors; in general, the lighter the color, the more mild the flavor. Look for miso alongside the refrigerated tofu in the supermarket. It will keep, in the refrigerator, for more than a year.
Mirin: a Japanese cooking wine made from rice, sweeter than sake.
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5. Mother's Cheese Straws Recipe

Finger food for those of all ages


From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

1 cup grated sharp Cheddar cheese
1/2 cup butter (do not substitute)
1 cup flour
1 egg yolk
1/2 to 1 teaspoon salt
Cayenne
Paprika

TO PREPARE:

Mix all ingredients except paprika. Chill. Roll out dough to approximately 1/8-inch thick. Slice into strips. Bake on cookie sheet at 400 degrees for about 10 minutes. When done, sprinkle with paprika. Let cool on wire racks. Store in a tightly covered tin box and they will keep for weeks.

YIELDS: 75 (1/2-inch x 2-inch) cheese straws

Copyright 1968 The Junior League of Houston, Inc. All rights reserved. Visit The Junior League of Houston web site to purchase copies of the Houston Junior League Cookbook and other fine cookbooks, or call (713) 627-COOK.

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