This issue "R" 
02-06-14

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

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Index
1. Raisin-Hazelnut Sticky Buns
2. Ramekin Chicken And Corn Tamales with Roasted Poblano Sauce
3. Ranch Salad
4. Reuben Sandwich
5. Rich Chocolate Coconut Pie
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1. Raisin-Hazelnut Sticky Buns

Categories: Bread

Yield: 1 servings

1 c Hazelnuts; toasted, husked
2/3 c Plus 6 tablespoons packed golden brown sugar
12 tb Unsalted butter; room temperature (1 1/2 sticks)
2 ts Ground cinnamon
1/2 c Golden raisins
1/2 c Brown raisins
1 Loaf frozen white bread dough; thawed, room temperature (1-pound)

Combine nuts and 2/3 cup brown sugar in processor; grind finely. Add 6 tablespoons butter and cinnamon; process to blend. Transfer to bowl; stir in raisins.

Butter sixteen 1/3-cup muffin cups. Mix remaining 6 tablespoons sugar and 6 tablespoons butter in small bowl. Place 2 teaspoons butter mixture in each prepared muffin cup. Roll out dough on floured work surface to 16x12-inch rectangle, pulling and stretching dough if necessary. Spread filling evenly over dough, leaving 1/2-inch border on all sides. Starting at 1 long side, roll up tightly in jelly roll fashion. Cut roll crosswise into 16 slices. Arrange slices cut side up atop butter mixture in prepared muffin cups. Cover with towel and let rise in warm draft-free area until puffed and almost doubled in volume, about 45 minutes.

Meanwhile, position 1 rack in center and 1 rack in lowest third of oven and preheat to 400F. Place muffin pans with sticky buns on center rack; position baking sheet on the lowest rack to catch any drips. Bake until sticky buns are golden, about 15 minutes. Immediately turn out of pans. Serve warm.

Makes 16.

Bon Appetit March 1995

Per serving: 2365 Calories (kcal); 226g Total Fat; (81% calories from fat); 23g Protein; 91g Carbohydrate; 372mg Cholesterol; 34mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 4 1/2 Fruit; 44 Fat; 0 Other Carbohydrates

Source: FreeGroups.net
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2. Ramekin Chicken And Corn Tamales with Roasted Poblano Sauce

Categories:

Yield: 6 servings

24 Fresh corn husks or dried husks
1 c Diced cooked chicken
3/4 c Roasted corn kernels
1/2 c Diced onion
1 c Chicken stock
1/3 c Lard
3/4 c Cornmeal
Salt; to taste
Freshly-ground black pepper; to taste
Southwest Spice; see * Note
Roasted Poblano Sauce; see *Note
2 tb Finely-diced red bell pepper; for garnish
2 tb Finely-chopped green onion; for garnish

Note: See the Southwest Spice - {Emerils Southwest Seasoning} and Roasted Poblano Sauce recipes which are included in this collection.

Preheat oven to 350 degrees. If using dried corn husks, soak in hot water until softened, about 30 minutes. Lightly oil 12 medium ramekins, about 2-inches deep. Line each ramekin with 2 corn husks, leaving ends sticking out. In a large bowl beat together chicken, corn, onion, chicken stock, lard and cornmeal to make a loose smooth dough; season to taste with salt, pepper and Southwest Spice. Spoon dough into ramekins, filling each one to top of dish, and fold leaves over to enclose tops. Place ramekins in a large roasting pan, transfer to oven rack, and carefully pour in enough boiling water to reach halfway up sides of ramekins. Bake tamales, adding a little more water to pan if necessary, 1 hour or until they are cooked through. To serve, ladle Roasted Poblano Sauce onto plates. Remove ramekins from pan and then lift tamales out and onto plate. Drizzle with a little remaining sauce and garnish with red pepper and green onion. This recipe yields 6 first-course servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-058 broadcast 03-25-1997) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey -03-25-1997

Recipe by: Emeril Lagasse

Source: FreeGroups.net
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3. Ranch Salad

Categories: Tasteofhome

Yield: 16 servings

1 md Head cauliflower; broken Florets
1 bn Broccoli; broken into
6 sm Tomatoes; quartered
4 Carrots; thinly sliced
4 Green onions with tops; thinly sliced
1 c Chopped celery
6 sl Bacon; cooked and crumbled
4 oz Shredded cheddar cheese
1 8 ounce bottle bleu cheese salad; dressing
1 8 oz Ranch salad dressing

Combine vegetables, bacon and cheese in a large salad bowl. Combine salad dressings; pour over salad and toss to mix. Chill.

Submitted to RecipeLu List by Ruth on Jan 24, 1998.

Source: FreeGroups.net
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4. Reuben Sandwich

Categories: Sandwich

Yield: 1 servings

---------------REUBEN SANDWICH--------------------
Russian dressing; (recipe follows)
2 Pieces Jewish Corn Rye; thinly sliced
6 oz Corned beef
3 oz Swiss cheese
1/2 c Sauerkraut; rinsed and drained
---------------RUSSIAN DRESSING--------------------

1/2 c Mayonnaise
1/2 c Chili sauce
1 tb Drained horseradish
1 tb Pickles; sweet and sour, chopped
1 ts Fresh lemon juice
1 ts Worcestershire sauce
1/4 ts Salt
1/8 ts Pepper

Make the Russian Dressing (recipe follows). If the bread is not fresh. put the bread slices in a steamer until they soften. On a board, lay down one slice of bread. Top with half of the corned beef and a small layer of cheese. Remove the layers of beef and cheese from the bread and put them in a steamer. Repeat this process with the remaining corned beef and another small layer of cheese. Steam the beef until it is warm and the cheese has melted. Heat the drained sauerkraut in a saucepan. Top a slice of bread with some Russian Dressing, some sauerkraut, a layer of corned beef and cheese, more Russian Dressing, the second layer of corned beef and cheese, sauerkraut, Russian Dressing and the second slice of bread.

RUSSIAN DRESSING:

In a medium bowl combine all ingredients until blended.

NOTES : Recipes Courtesy of David Rosengarten, author of Taste

Recipe by: IN FOOD TODAY SHOW #INC099

Source: FreeGroups.net
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5. Rich Chocolate Coconut Pie

Categories: Choco4

Yield: 2 servings

4 oz BAKER'S Semi-Sweet Chocolate
1/4 c Butter; or Margarine;1/2-stick
1 cn Evaporated Milk; 13 oz.
1 1/3 c BAKER'S ANGEL FLAKE Coconut-3 1/2 oz.
3 Eggs; slightly beaten
1/2 c Sugar
1 Unbaked 9" Pie Shell

Melt chocolate and butter in saucepan over very low heat, stirring constantly. Blend in milk, coconut, eggs and sugar. Pour into pie shell. Bake at 400 for 30 mins. Cool; top with whipped cream or whipped topping or ice cream, if desired. Store any leftovers pie in refrigerator.

I have not tried this recipe. It comes from a BAKER'S All Natural Semi-Sweet Chocolate label. Marilyn Sultar

Source: FreeGroups.net
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