This issue "H" 
04-03-14

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

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Index
1. Harvest Cream Apple Pie
2. Herb Stuffed Trout with Orange and Onion
3. Hot and Sour Soup
4. Hot Jamaican Rice
5. Hush Puppies
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1. Harvest Cream Apple Pie

Try this yummy dessert with your favorite ice cream.

From, "Great Lake Effects...Buffalo Beyond Winter and Wings" published by The Junior League of Buffalo, Inc. in cooperation with your Daily InBox newsletter.

Ingredients

INGREDIENTS:
3/4 cup sugar
2 Tablespoons flour
1 cup sour cream
1 egg
1 teaspoon vanilla extract
1 egg, beaten
1/4 teaspoon nutmeg
3 or 4 apples, peeled, sliced
1 unbaked (9-inch) pie shell
1/2 cup flour
1/2 cup sugar
1 teaspoon cinnamon
1/3 cup butter, softened

TO PREPARE:
Combine 3/4 cup sugar and 2 Tablespoons flour in a bowl and mix well. Stir in the sour cream, egg, vanilla and nutmeg. Add the apples and mix gently. Spoon into the pie shell. Bake at 375 degrees for 45 minutes.

Combine 1/2 cup flour, 1/2 cup sugar and cinnamon in a bowl and mix well. Cut in the butter until crumbly. Sprinkle over the baked pie. Bake at 400 degrees for 10 minutes longer. Serve warm or at room temperature with vanilla ice cream.

NOTE: One cup sliced or chopped apple is the equivalent of one medium apple.

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2. Herb Stuffed Trout with Orange and Onion

A great way to kick off the week

From, "California Sizzles, Easy and Distinctive Recipes for a Vibrant Lifestyle," published in cooperation with your Daily Inbox Newsletter.


INGREDIENTS:

4 trout, cleaned
Salt and pepper to taste
2 teaspoons each: minced fresh parsley, tarragon, chives
and thyme or 1/2 teaspoon each, dried
4 thin onion slices, cut in half
4 thin orange slices, cut in half
1/2 cup butter, melted
1 teaspoon paprika
2 Tablespoons cognac
Juice of 1 orange
Fresh herb sprigs for garnish

TO PREPARE:

1. Preheat oven to 350 degrees.

2. Score each trout (slash diagonally) 3 times. Sprinkle trout lightly with salt and pepper.

3. In a small bowl, combine herbs and use the mixture to stuff the slashes in the trout.

4. Place the trout side by side in a buttered shallow baking pan. Top each fish with 4 alternating half slices of onion and orange.

5. Mix butter, paprika, cognac and orange juice. Spoon over trout. Bake for 20-25 minutes until trout are lightly browned. Garnish with sprigs of the same herbs used to stuff trout.

NOTE: Worthy of the best of the day's catch.

SERVES: 4


Copyright 1999 by The Junior League of Pasadena, Inc. All rights reserved. Visit The Junior League of Pasadena website (http://www.jrleaguepasadena.org/pasadena/index.jsp) to purchase copies of California Sizzles and other fine cookbooks, or call their cookbook hotline at (626) 796-0162.

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3. Hot and Sour Soup

Warm yourself up this winter

From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:
2 cups chicken stock
1 Tablespoon soy sauce
4 to 6 pre-soaked, sliced, dried Chinese mushrooms**
1/2 cup julienne bamboo shoots
1 cup raw pork, cut into strips
Optional: 1 (16 ounce) cake tofu
1/8 teaspoon cayenne pepper
2 Tablespoons white wine vinegar
2 Tablespoons cornstarch
1/4 cup water
1 egg, beaten
3 drops sesame oil
2 scallions, chopped

TO PREPARE:

Bring stock to a boil. Add say sauce, mushrooms, bamboo shoots, and pork. Continue to boil 10 minutes. Add tofu, pepper, and vinegar. Dissolve cornstarch in water, add to soup, and cook until it becomes clear. Turn off heat. Stir in beaten egg, oil, and scallions. Serve immediately.

NOTE: Only mushroom caps are used. Reconstitute in 1/2 to 1 cup boiling water, according to package directions.

SERVINGS: 4

Copyright 1997 The Junior League of Atlanta, Inc. All rights reserved. Visit The Junior League of Atlanta web site to purchase copies of Atlanta Cooknotes and other fine cookbooks, or call (404) 233-4767.
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4. Hot Jamaican Rice

For when you want to add some spice to your rice


From, "Great Lake Effects...Buffalo Beyond Winter and Wings," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

1 medium onion, chopped
2 cloves garlic, crushed
1/4 cup butter
2 cups chicken stock
1 cup coconut milk
Jamaican hot sauce to taste
1-1/2 cups uncooked rice
1 (8-ounce) can kidney beans or pinto beans, drained

TO PREPARE:

Saute the onion and garlic in the butter in a saucepan until tender. Stir in the stock, coconut milk and hot sauce. Add the rice and mix well. Bring to a boil; reduce heat.

Cook, covered, for 10 minutes. Add the beans and mix well. Cook for 10 minutes longer or until all the liquid is absorbed and the rice is tender.

SERVINGS: 2 - 4


Copyright 1997 The Junior League of Buffalo, Inc. All rights reserved. Visit The Junior League of Buffalo website (http://www.jlbuffalo.org) to purchase copies of Great Lake Effects: Buffalo Beyond Winter and Wings, e-mail jlb@buffnet.net or call (716) 884-8865.
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5. Hush Puppies

It's no secret this crispy cornmeal snack will comfort your soul

From "River Road Recipes II...A Second Helping," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:
1 cup cornmeal
1/2 cup flour
2-1/2 teaspoons baking powder
1 small onion, finely chopped
1 egg
1/2 cup milk
1/2 teaspoon salt

TO PREPARE:

Mix all ingredients. Cook in hot cooking oil* (375 to 400 degrees) until golden brown on one side. Then turn and cook until brown on other side. *Especially good fried in oil in which fish has been fried.

SERVES: 20 hush puppies
 
Copyright 1979 The Junior League of Baton Rouge, Inc. All rights reserved. Visit The Junior League of Baton Rouge website (http://www.juniorleaguebr.com) to purchase copies of River Road Recipes II and other fine cookbooks, or call (225) 924-0298.
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