This issue "A" 06-05-14

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ] http://www.acrafteladymailing.com/recipes/archives.html

Index
1. A 20-minute Chicken Parmesan
2. A "boiled" Dinner
3. AMISH CHURCH SOUP
4. Apple Cranberry Crisp
5. Apricot and Pecan-Stuffed Pork Loin
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1. A 20-minute Chicken Parmesan

Ethnicity: Italian
Base: Poultry
Number of Servings: 4

Ingredients:
4 Boneless and skinless
chicken breast halve
1 Egg, slightly beaten
1/2 Cup(s) Seasoned bread crumbs
2 Tablespoon(s) Butter or margarine
1 3/4 Cup(s) Spaghetti sauce
1/2 Cup(s) Shredded mozzarella cheese
1 Tablespoon(s) Grated parmesan cheese
1/4 Cup(s) Chopped fresh parsley

Directions:
Using palm of hand, flatten chicken to even thickness. Dip chicken into egg then into crumbs to coat. In skillet over medium heat, in hot margarine, brown chicken on both sides. Add sauce. Reduce heat. Cover; simmer 10 minutes. Sprinkle with cheeses and parsley. Cover; simmer 5 minutes or until cheese melts. Makes 4 servings.

Nutrition (calculated from recipe ingredients)
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Calories: 494
Calories From Fat: 164
Total Fat: 18.4g
Cholesterol: 212.3mg
Sodium: 1029.4mg
Potassium: 1313.3mg
Carbohydrates: 19.1g
Fiber: 2.8g
Sugar: 7.3g
Protein: 59.7g

Source: FreeGroups.net
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2. A "boiled" Dinner
Number of Servings: 4

Ingredients:
2 To 3 pounds pork spareribs
1 1/2 Cup(s) Hot water
1 Potatoes, pared and halved
1 1/2 Cup(s) Canned or cooked green beans with liquid
Salt
Pepper

Directions:
Brown spare ribs in frying pan without added fat. Add water and simmer for 1 hour. Add potatoes to meat and cook until tender - about 25 minutes. Add beans and liquid the last 10 minutes of cooking. If raw beans are used, add with the potatoes. Season with salt and pepper. Skim off excess fat before serving. To complete the meal: Serve with crisp lettuce, tomato and celery salad, and apple betty with lemon sauce for dessert. For variety: Beef short ribs may be used with longer cooking. Corned beef, ham hock, or ham bone may be used in place of short ribs. Cover with water and simmer about 3 hours or until tender. Omit salt, and continue as above. Good with sauerkraut.

Nutrition (calculated from recipe ingredients)
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Calories: 54
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 79.7mg
Potassium: 288.6mg
Carbohydrates: 11.9g
Fiber: 2.7g
Sugar: 1.2g
Protein: 1.8g

Source: FreeGroups.net
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3. AMISH CHURCH SOUP

This simple soup recipe is one of the best quick and easy Amish recipes you can find. Try this Amish Church Soup for lunch or alongside dinner for the perfect finish. It's perfect for anyone who's on a budget too!

1 onion, chopped
1/2 stick of butter
3 cups cooked navy beans
4 quarts milk
Bread, cut into bite sized pieces
salt and pepper to taste

In a large pot brown chopped onion in butter. Add beans and milk. Bring just to the boiling point. Add bread cubes and salt and pepper to taste.

Source; Jared
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4. Apple Cranberry Crisp

Ingredients
4 medium sized cooking apples (about 1-1/3 pounds)
1 1-pound can whole cranberry sauce
1 teaspoon cinnamon
1 cup uncooked quick rolled oats
1/2 cup flour
1 cup dark brown sugar (firmly packed)
1/2 cup butter

To Prepare
Peel apples and slice thin. Arrange in square baking dish about 10- by 6-inches. Sprinkle with cinnamon. Spoon cranberry sauce over this. Stir rolled oats (oatmeal), flour, and brown sugar together. Cut in butter until evenly mixed and crumbly. Sprinkle this over cranberry layer. Bake in moderate oven (350 degrees) until apples are cooked through and top is lightly browned. About 40 minutes. Good served plain or with whipped cream or vanilla ice cream. Serve hot.

SERVES: 8

Source: Beliefnet
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5. Apricot and Pecan-Stuffed Pork Loin

Ingredients



From Stop and Smell the Rosemary... Recipes and Traditions to Remember.

Ingredients
1-1/2 cups dried apricots
1/2 cup pecans
1 clove garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons plus 2 tablespoons chopped fresh thyme
1 tablespoon plus 3 tablespoons molasses
2 tablespoons plus 2 tablespoons peanut or vegetable oil
1 boneless pork loin roast (5 pounds), halved
1 cup bourbon
1 cup chicken broth
1/4 cup heavy whipping cream
1/4 cup of salt

To Prepare

Coarsely chop apricots, pecans, garlic, salt, and pepper in a food processor. Add 2 tablespoons thyme, 1 tablespoon molasses, and 2 tablespoons oil. Process until mixture is finely chopped, but not smooth.

Make a lengthwise cut down the center of each roast, cutting to, but not through, the bottom. Starting from center slice, slice horizontally toward one side, stopping 1/2 inch from edge. Repeat with other loin half. Flatten each half to a 1/2-inch thickness using a meat mallet or rolling pin.

Spread apricot mixture evenly over pork. Roll each loin half, jelly-roll fashion, starting with long side. Secure with string. Place both rolls, seam side down, in a shallow roasting pan. Brush with remaining 2 tablespoons oil and sprinkle with remaining thyme. Preheat oven to 350 degrees.

Bring bourbon, broth, and remaining 3 tablespoons molasses to a boil in a large saucepan. Remove from heat. Carefully ignite bourbon mixture with a long match. When flames die, pour over roasts.

Bake at 350 degrees 1 to 1-1/2 hours, or until meat thermometer inserted in thickest portion registers 160 degrees. Remove pork from pan, reserve drippings, and keep warm.

Pour reserved drippings in a small saucepan. Add cream and salt. Cook over medium-high heat, stirring constantly, until slightly thickened. Slice pork and serve with sauce.

SERVES: 10
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