This issue "O" 05-01-14

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Oak Hill Icebox Hash
2. Orange Balls
3. Oriental Beef Salad
4. Oven Barbecued Chicken
5. Oyster and Rice
1. Oak Hill Icebox Hash

Base: Desserts

12 Marshmallows
1/2 Cup(s) Sugar
1/2 Lemon, juice
Salt, a few grains
1 1/2 Cup(s) Applesauce
1/2 Cup(s) Cocoanut
2 Egg whites, beaten

Dissolve marshmallows in heated applesauce, add rest of ingredients, stir and place in refrigerator to chill. Vanilla may be used instead of lemon juice.

Source: Hazel Scobie, Union Grange, Summit County, OH

Nutrition (calculated from recipe ingredients)
Calories: 811
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 175.8mg
Potassium: 446.1mg
Carbohydrates: 202.7g
Fiber: 4.3g
Sugar: 176.4g
Protein: 9.4g

2. Orange Balls

Categories: None

Yield: 1 Servings

1 Stick oleo
1 cn (6 oz) frozen orange juice; undiluted
1 Box (12 oz) vanilla wafers
1 Box powdered sugar
1 pk (reg) coconut
Chopped pecans

Soften oleo. Add pwd. sugar and thawed juice. Roll wafers until fine crumbs and add to other mixture. Make balls and roll in coconut and pecans. Place on cooky sheet and chill 3 hrs. Store in Tupperware in frig.

Posted to Bakery-Shoppe Digest V1 #226 by "William & Evelyn Hall" on Sep 9, 1997

3. Oriental Beef Salad

Categories: None

Yield: 1 Servings

1 ts Reduced sodium soy sauce
1 ts Rice vinegar
1/2 ts Chinese sesame oil
1/2 ts Peanut oil
1 oz Cooked roast beef; cut into strips
1/2 c Cooked long-grain rice; chilled
1/4 c Canned mandarin orange segments with 1 tbs juice
2 tb Finely diced red or yellow bell pepper
1 tb Sliced scallion (green onion)
1 ts Sesame seed; toasted

Source: Weight Watchers "Simply Light Cooking"

In medium mixing bowl, combine soy sauce, vinegar and oils; add beef and turn to coat. Cover and refrigerate 30 minutes. 2. Add remaining ingredients to beef mixture and toss to combine. Nutritional Information (from recipe): 273 calories, 12 g protein, 8 g fat, 37 g carbohydrates, 54 mg calcium, 226 mg sodium, 23 mg cholesterol, 1 g dietary fiber (fiber figure does not include sesame seeds).

I doubled the main ingredients (beef, rice and vegetables). I doubled the amounts of soy sauce and vinegar (I didn't have rice vinegar, so used white wine vinegar) and added sesame oil to (my) taste - probably a dash more than 1/2 tsp. Completely forgot the peanut oil and it didn't seem to make any difference. I didn't have mandarin oranges, but had some canned Clementines (more tart than mandarins) and used them. Posted to Digest eat-lf.v097.n189 on Jul 26, 1997

4. Oven Barbecued Chicken

Categories: Poultry

Yield: 4 Servings

1 Chicken fryer; cut up
Cracked pepper
Lawry's garlic salt


2 tb Butter
4 tb Water
1 tb White vinegar
3 tb Ketchup
3 tb Light brown sugar
2 tb Worcestershire sauce
1 tb Lemon juice; freshly squeezed
1 ts Chili powder
1 ts Prepared mustard

Preheat oven to 350. Grease a 9x13 baking dish with butter. Wash and pat dry chicken. Place pieces in a greased dish, skin side down. Season with salt, cracked pepper and garlic salt. Turn chicken and repeat seasoning. Make sauce by melting butter over low heat in a medium-sized pan. Add remaining ingredients and stir over low heat until sauce comes to a boil. Pour sauce over chicken, making sure each piece is coated. Bake, uncovered, at 350 for 1 hour. Baste each piece every 15 minutes. For the second hour of baking, cover the pan with foil but do not seal. Yield: 4 to 6 servings.


From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League.

5. Oyster and Rice
Add a new kick to the every rice recipe

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


2 pounds lean ground pork
1 cup chopped onion
salt and pepper, to taste
2 pints fresh stewing oysters, drained
3 cups chopped celery
6 cups cooked regular rice

Brown pork and onion in a Dutch oven. Season with salt and pepper. Drain oysters, reserving liquid. Add oyster liquid and celery to pork and onion, cover, and cook slowly for one hour. Stir occasionally, adding a little water if necessary. Add oysters and cook for five more minutes. Add five to six cups of rice as needed to absorb most of the liquid. Heat thoroughly.

SERVINGS: 10 - 12

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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