This issue "E" 
03-24-14

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

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Index
1. Earl Grey Tea Rice
2. Earl's Mozzarella Meat Loaf
3. Easter Biscuits
4. Easter Lamb
5. Elegant Tennessee Black Walnut Cake
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1. Earl Grey Tea Rice

Ingredients:
1 Cup(s) Japanese rice
3 Teaspoon(s) Earl Grey tea, ground in a blender or spice grinder until it is a powder
1 Teaspoon(s) Salt
Fresh ground pepper

Directions:
Rinse the rice under running water until the water runs clear. Then put it in a small pot with one cup of water and let it soak for thirty minutes. Stir the rice well and turn on the flame to high. Let the rice come to a boil and then stir well again turn flame down to the lowest flame possible cover the pot with a tight fitting lid and let cook for 11 minutes. Then move the rice off the heat and let sit, still covered, for five more minutes. Let the rice cool for 10 minutes then stir in the Earl Grey tea, and the salt and pepper. Taste and adjust the seasoning.

Yield 3 cups

Recipe by: CHEF DU JOUR SHOW #DJ9383 - ELLEN GREAVES

Nutrition (calculated from recipe ingredients)
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Calories: 2
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 2326mg
Potassium: 11.1mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g
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2. Earl's Mozzarella Meat Loaf

Ingredients:
1 Onion, coarsely chopped
1 Tablespoon(s) Olive oil
1 Sweet red pepper, chopped
1 Garlic, finely chopped
1 Teaspoon(s) Leaf basil, crumbled
1/2 Teaspoon(s) Leaf thyme, crumbled
1 1/2 Pound(s) Lean ground beef
1/2 Pound(s) Ground pork
1 Cup(s) Old-fashioned oats, uncooked
2 Egg whites
4 Ounce(s) Part-skim mozzarella cheese
cut in 1/4-inch cubes
1/2 Cup(s) Grated parmesan cheese
2 Tablespoon(s) Parsley, chopped
3/4 Teaspoon(s) Salt, optional
1/8 Teaspoon(s) Pepper
1/4 Cup(s) Catsup

Directions:
Preheat oven to moderate (375 degrees). Line jelly-roll pan with aluminum foil. Saute onion in oil in large skillet over medium heat 3 minutes. Add red pepper, garlic, basil, and thyme, saute 5 minutes. Combine beef, pork, oats, egg, whites, mozzarella, Parmesan, parsley, optional salt, and pepper in large bowl. Add vegetable mixture. Shape into large oval on prepared pan. Bake in moderate oven (375 degrees) for 30 minutes. Brush loaf with catsup. Bake 25 minutes or until cooked through. Let stand 10 minute before slicing.

Judi's Notes: I would bake this meat loaf in a loaf pan due to possible grease escaping from the jelly roll pan. I would also spoon off some of the fat from the loaf after 30 minutes.

Source: Family Circle Magazine, 5/14/91.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 407
Calories From Fat: 292
Total Fat: 32g
Cholesterol: 87.3mg
Sodium: 636.9mg
Potassium: 394mg
Carbohydrates: 5.7g
Fiber: <1g
Sugar: 3.3g
Protein: 22.3g
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3. Easter Biscuits

Ingredients:
3 Ounce(s) Margarine
3 Ounce(s) Caster Sugar, plus extra
for dredging
Finely grated rind of 1
Lemon
6 Ounce(s) Plain flour, sifted
1/2 Teaspoon(s) Mixed spice
2 Ounce(s) Currants
1 Egg, beaten

Directions:
Preheat oven to 190C, 375F, Gas Mark 5. Cream together margarine and sugar until soft and fluffy. Add lemon rind, then fold in flour and mixed spice with currants and enough egg to bind mixture to a stiff dough (about same consistency as short crust pastry). Roll out biscuit dough to approximately half-inch thick and press out rounds with a 4 inch cutter. Place on greased baking trays. reroll any left over pastry to make more biscuits. Bake biscuits in preheated oven for 8 to 10 minutes until golden brown. Sprinkle with extra caster sugar, then transfer to a wire tray. Allow to cool before serving. 

Source: CHAT magazine
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 189
Calories From Fat: 88
Total Fat: 10g
Cholesterol: 23.3mg
Sodium: 474.8mg
Potassium: 128.7mg
Carbohydrates: 23.8g
Fiber: 1.7g
Sugar: 4.8g
Protein: 3.3g
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4. Easter Lamb

Ingredients:
1 Bulb of fresh fennel, anise
4 Tablespoon(s) Chopped garlic or more
if you like
Salt and plenty of fresh
Ground pepper

Directions:
Get a leg of lamb and ask the butcher to bone it and butterfly it for you. Do not let him tie it in a roast but ask him for some butcher string so you can do it by yourself. When you get the lamb home, try to remove as much fat from the inside as possible if the butcher didn't clean it well. Now you are going to make your own roast of boneless lamb. To begin...Lay the meat out flat on a large clean surface skin side down. Cut off the fuzzy top of the fennel and wash thoroughly. cut into4" stalks using everything (save the bulb) Cover the meat first with salt and pepper. Spread the garlic all over the meat. Lay the pieces of fennel next spread over the meat. Now roll up like a jellyroll and start tying with the string about 2 " apart. Get it as tight as you can. Then tie it lengthwise tucking the ends in. Place in a roasting pan and lightly oil top and sides. Salt an pepper the roast. Cut the fennel bulb into chunks and drizzle with about 2 tbls of melted butter or oil. Bake at 350 for about 1 hour covered. Turn every 1/2 hour. Remove cover and continue to bake 1 hour uncovered. Before the last 1/2 hour add 1/2 cup white wine. When done, remove the meat to a warm platter. Do not cut too early, lamb gets cold fast. Put the roasting pan on top of the stove and make a gravy with the drippings. Add flour and water. You may even use a bit more wine or broth, adjust for salt, strain and serve on the side for the meat or mashed potatoes. 

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 186
Calories From Fat: 61
Total Fat: 6.7g
Cholesterol: 81.6mg
Sodium: 57.7mg
Potassium: 179.1mg
Carbohydrates: 14.4g
Fiber: 1.1g
Sugar: <1g
Protein: 17.5g
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5. Elegant Tennessee Black Walnut Cake

Categories: Cakes, Cookies

Yield: 1 Servings

1 c All-purpose flour
1 ts Salt
1 ts Baking powder
1 ts Ground cinnamon
1/2 ts Ground nutmeg
1/4 ts Ground allspice
7 lg Eggs
1/4 tb Cream of tartar
1/2 c Light corn syrup
1/2 c Light molasses
1 ts Vanilla extract
Black walnuts halved

----------------CREAM FROSTING---------------------

1 Egg white
1 c Heavy cream
3/4 c Powdered sugar
1/2 ts Ground cinnamon
1/4 ts Salt
3/4 c Black walnuts -- chopped

Separate eggs and save one egg white for the frosting.

CAKE: 1. Sift flour with salt, baking powder, cinnamon, nutmeg, and allspice (substitute mace for allspice if preferred). 2. Beat 6 egg whites with cream of tartar at high speed until light and fluffy. Gradually add corn syrup; continue beating until stiff peaks form. DO NOT underbeat. 3. Beat 7 egg yolks with molasses and vanilla at high speed until thick. Blend in dry ingredients. Fold this mixture into egg whites, using a rubber spatula to fold in gently but completely. 4. Pour into ungreased 10-inch tube pan. 5. Bake in preheated 350-degree oven for 40-50 minutes or until cake springs back when lightly touched. Invert pan immediately and cool completely before removing from the pan. Frost with cream frosting and decorate with walnut halves.

CREAM FROSTING: Beat 1 egg white until stiff. Beat 1 cup heavy cream until thick. Add 3/4 cup sifted powdered sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt to the cream. Fold gently into the egg white along with 3/4 cup coarsely chopped walnuts. Frost cake as is or cut into 3 layers (using string or dental floss) if preferred and frost each layer as you stack.

Recipe By : Jo Anne Merrill

From: El Charro Cafe Favorite Recipes

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