This issue "S" 05-15-14

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Hi Everyone!
I hope you enjoy the recipes!

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Index
1. Southern Creamed Corn
2. Soy Ginger Salmon
3. Spaetzle
4. Spicy Garlic Potatoes
5. Spring Frittata
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1. Soups and Vegetables:
Southern Creamed Corn

from Atlanta Cooknotes
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INGREDIENTS:

14 ears of white corn, husked and washed
1-1/2 cups water
3 Tablespoons all-purpose flour
1-1/2 Tablespoons butter
2 teaspoons salt
2 teaspoons sugar
1 teaspoon pepper
2 Tablespoons bacon drippings

TO PREPARE:
Run a sharp knife between each row of kernels. Cut the kernels from the cob, saving all the juice. Place kernels and juice in a large bowl. With the dull side of the knife, scrape each cob over the bowl to release all the milky juice. Add all remaining ingredients except bacon drippings, mixing well. In a large skillet, heat bacon drippings and add corn mixture, stirring until well mixed. Bring to a boil, reduce heat, cover, and simmer 45 minutes or until mixture thickens. Stir occasionally.


SERVES: 8 - 10

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Copyright 1982 The Junior League of Atlanta, Inc. All rights reserved.

Visit The Junior League of Atlanta web site (http://www.jlatlanta.org/cookbook.htm) to purchase copies of Atlanta Cooknotes and other fine cookbooks, or call (404) 233-4767.

The Junior League of Atlanta, 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 Atlanta Cooknotes, are returned to the community.
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2. Soy Ginger Salmon

This salmon is marinated overnight in soy sauce, brown sugar, orange juice, spices, and fresh ginger; then broiled to perfection.

Prep Time: 10 minutes
Cook Time: 10 minutes
Marinate Time: 3 to 24 hours
Yield: 4 servings

Ingredients:
1 pound salmon fillets
1/3 cup brown sugar, divided
2 teaspoons lemon pepper, divided
1 teaspoon garlic powder, divided
1/3 cup low sodium soy sauce
1 tablespoon olive oil
1 (1 inch) piece fresh ginger root, minced
1/3 cup orange juice

Directions:
Rub salmon with about 1 tablespoon brown sugar. Lightly sprinkle with lemon pepper and garlic powder; rub seasoning into fish. Into a small saucepan set over medium heat, pour soy sauce and olive oil. Stir in ginger and remaining brown sugar, lemon pepper, and garlic powder. Bring to a gentle simmer, stirring constantly until sugar has dissolved. Remove from heat, stir in orange juice. Place fish and marinade into a resealable plastic bag, seal, and refrigerate overnight, or for at least 3 hours. Preheat broiler. Place fish in a foil-lined baking pan. Reserve marinade. Broil fish skin-side up, 2 minutes. Remove from oven, pull skin off with tongs. Baste with marinade, return to oven, and broil 2 minutes more. Turn fish, and broil until fish flakes easily, about 4 minutes. Remove from oven, and let sit 5 minutes before serving.

Nutritional Info: Per Serving: Calories: 334, Calories from Fat:142, Total Fat: 15.8 grams, Sat Fat:2.9 grams, Cholesterol: 67 mg, Sodium: 826 mg,
Potassium: 587 mg, Carbohydrate: 22.2 grams, Dietary Fiber:0.2 grams,
Sugars: 20 grams, Protein: 24.2 grams

Source: LOH Recipes
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3. Spaetzle

Ingredients:
2 eggs; slightly beaten
1-1/2 cup Flour; sifted
1/2 cup Milk
1 tsp Salt
1/4 tsp Baking powder

Directions:
Bring a saucepan of salted water to a boil, reduce the heat, and maintain a simmer. In a bowl, stir all the ingredients together.
Place a colander over the pan, pour about 1/4 of the batter into the colander, and press through the holes with a plastic spatula into the hot water.
When the spaetzle starts to float to the surface, cover the pan and keep covered until the spaetzle appears to swell and is fluffy. Remove the dumplings and repeat the procedure with the remaining batter. Drain well.
Serve with gravy or fry in butter.
In a specialty store, spaetzle machines are available, not expensive, basically a flat metal with a square, movable container, in which the dough is placed. Hold over the boiling water and move back and forth so the dough falls through the holes into the water.

Source: Recipe Ross
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4. Spicy Garlic Potatoes

Serve this side dish with your favorite grilled meat.

Serves 4

1 pound New potatoes, unpeeled and cut in half
4 Tablespoons Butter
Tablespoon Olive oil
1 Tablespoons Garlic, minced
1 teaspoon Kosher salt
teaspoon Pepper
teaspoon Hot sauce

Boil the potatoes until tender (about 15 minutes). Heat the butter and oil in a large skillet over medium heat. Add the drained potatoes and cook until lightly browned (about 7 minutes). Add the remaining ingredients, reduce the heat and cook for 2 minutes longer. Serve warm.

- Nick Sundberg
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5. Spring Frittata

Fresh vegetables and a light sprinkling of cheese help
create this satisfying meatless egg dish.

Serves 1

3 Eggs, lightly beaten
1 1/2 teaspoon Olive oil
1/4 cup Mushrooms, sliced
1/4 cup Zucchini, halved and sliced
2 Tablespoons Asparagus tips
2 Tablespoons Tomatoes, diced
2 teaspoons Basil, fresh, chopped
1 tablespoon Parmesan cheese, grated

Heat the oil in a small non-stick skillet. Add the mushrooms, zucchini and asparagus. Cook until just soft. Add the basil and tomatoes and cook for 1 minute longer. Pour the eggs over the vegetables. When set, turn the frittata over, sprinkle with the cheese and place under the broiler for 45 seconds (or until the cheese has melted). Serve with grilled garlic bread.
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