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02-10-14

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

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Index
1. Shrimp Orleans
2. Smoked Salmon Chowder
3. Soupe a l'Oignon Gratinee
4. Southern Oven-Fried Chicken
5. Swedish Pecans
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1. Pasta, Seafood and Eggs:
Shrimp Orleans

From the Houston Junior League Cookbook
INGREDIENTS:
3 to 4 tablespoons cooking oil
1 large onion, chopped
1/2 green pepper, chopped
2 or 3 ribs celery, chopped
1 small clove garlic, crushed
2 tablespoons flour
1 can (1 pound) tomatoes
1 can (8 ounces) tomato sauce
Salt and pepper
Several sprigs parsley, finely chopped
2 or 3 bay leaves, crushed
1-1/2 pounds raw shrimp
TO PREPARE:
In a heavy skillet, heat oil; add onion, green pepper, celery and garlic and brown slowly. Add flour and continue cooking until brown. Add tomatoes, tomato sauce, salt, pepper, parsley and bay leaves. Cook slowly, covered, for 2-1/2 hours, stirring occasionally. (A little water, 1/2 cup or less, may be needed during cooking.) Meanwhile, shell and devein shrimp. Add shrimp to sauce after about 2 hours; continue cooking for 30 minutes. Serve over rice.
SERVES: 4
___________________________________
Copyright 1992 The Junior League of Houston, Inc. All rights reserved.
Visit The Junior League of Houston web site (http://www.jrleaguehou.org/cookbooks) to purchase copies of the Houston Junior League Cookbook and other fine cookbooks, or call (713) 627-COOK.
The Junior League of Houston, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers. Its purpose is exclusively educational and charitable. All proceeds from League fundraising efforts, including from the sale of the Houston Junior League Cookbook, are returned to the community.
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2. Smoked Salmon Chowder

A little smoked salmon goes a long way in flavoring this rich soup.

Serves 6

3 Tablespoons Olive oil
1 cup Onions, diced
1/2 cup Celery, diced
1/2 cup Carrots, diced
3 Tablespoons Flour
1/2 teaspoon Garlic, minced
2 cups Potatoes, diced, cooked
1 cup Chicken broth
1 cup Clam juice (bottled)
4 cups Milk
4 ounces Smoked salmon, minced
1 teaspoon Dill
1/2 teaspoon Pepper

Heat the oil in a soup pot. Add the onions, celery and carrots. Cook until just soft. Sprinkle on the flour. Cook for 3 minutes, stirring frequently. Stir in the remaining ingredients. Bring to just under a boil. Reduce the heat and simmer over low heat for 35 minutes (stirring often).
Serve warm.

- Nick Sundberg
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3. Soupe a l'Oignon Gratinee

Ingredients:
1 cup butter or margarine
4-5 tbsp olive oil
8-10 medium yellow onions, very thinly sliced
5-6 cups hot beef stock or consomme
1-2 lbs shredded Swiss (or Emmenthal, Gruyere or
Jarlsburg) cheese
as needed plain melba toast or croutons
salt and pepper to taste

Directions:
Melt butter with olive oil in a large soup pot. Add onion sliced and saute slowly, stirring frequently, while onions become golden brown. Avoid burning the onions as this imparts a bitter taste to the soup. The process should take about 1/2 hour.
Meanwhile, prepare ovenproof ceramic individual bowls or a large tureen by layering melba toast and shredded cheese three times. Be sure to save some cheese for the top.
When onions are a rich golden brown color, a little flour can be
sprinkled on to thicken slightly if you feel the mixture is too watery. (This will probably not be necessary due to the difference in our onions.) Then slowly add the hot stock until you reach the consistency you desire. Allow to boil 5 minutes. Season to taste.
Pour into prepared bowls or tureen. Top off with more cheese and put bowls into hot (400 -500 F.) oven for 5-10 minutes until cheese is melted, and golden in color. If you have a top broiler, you could put it under the broiler very briefly.
Serve immediately while steaming hot.

Source: RecipeRoss
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4. Southern Oven-Fried Chicken

2 1/3 teaspoons flour
1/3 teaspoon salt
1/4 teaspoon ground black pepper
4 pieces of chicken (breast, thighs, etc.)
1/3 egg, beaten
2 teaspoons water
2 2/3 tablespoons grated parmesan cheese
2 2/3 tablespoons crushed corn flakes
1 tablespoon
1 teaspoon butter

Preheat oven to 375 F. Mix flour, salt and pepper; coat chicken. Stir water into egg. Dip chicken in egg; coat with combined cheese and corn flakes. Place chicken in a 13x9x2-inch baking dish; drizzle with butter. Bake 1 hour.
Serve immediately. Makes 2 servings.

[Source: TheChef@www.recipes.com - Copyright 2001 by World Wide Recipes. All rights reserved]
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5. Desserts:
Swedish Pecans
from Great Lake Effects: Buffalo Beyond Winter and Wings
 
INGREDIENTS:
1/2 cup butter
2 egg whites
1 cup sugar
1 pound pecan halves
TO PREPARE:
Heat the butter in a baking pan until melted. Beat the egg whites in a mixer bowl until frothy. Add the sugar, beating until blended. Add the pecans, stirring until coated. Spread in the prepared pan.
Bake at 275 to 300 degrees for 45 minutes, stirring every 10 to 15 minutes. Spread on parchment paper to cool.
SERVINGS: 8 to 10
___________________________________
Copyright 1997 The Junior League of Buffalo, Inc. All rights reserved.
Visit The Junior League of Buffalo web site (http://www.jlbuffalo.org) to purchase copies of Great Lake Effects: Buffalo Beyond Winter and Wings, e-mail mailto:jlb@buffnet.net or call (716) 882-7520.
The Junior League of Buffalo is an organization of women committed to promoting volunteerism, developing the potential of women and to improving communities through effective action and leadership of trained volunteers. Its purpose is exclusively educational and charitable. A portion of the proceeds from the sale of Great Lake Effects: Buffalo Beyond Winter and Wings will help support the Junior League of Buffalo's signature project, Kids Cafe, in partnership with the Food Bank of Western New York.
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