This issue "G" 07-03-14

 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. Goose Gumbo
2. Greek Potato Salad
3. Green Chili Rice
4. Green Eggs and Ham
5. Grillades Recipe
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1. Goose Gumbo
A wild goose chase might be worth it

From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS for Stock:
1 wild goose and giblets (or ducks)
3 quarts water
1 onion, chopped
2 ribs celery, chopped
1 Tablespoon salt
1 teaspoon pepper
1 bay leaf

INGREDIENTS for Gumbo:
1 cup flour
1 cup bacon drippings
2 medium onions, chopped
4 ribs celery, chopped
2 cloves garlic, crushed
Stock from goose plus water to make 3 quarts, heated
1 small can (8 ounce) tomato sauce
1 package frozen cut okra
2 Tablespoons Worcestershire sauce
1/2 teaspoon Tabasco
1 Tablespoon salt
1 Tablespoon pepper
Goose meat

TO PREPARE Stock:
Simmer goose and giblets in water with onion, celery and seasoning, for 1-1/2 to 2 hours, or until tender. Remove goose from stock; strain stock and reserve. When goose is cool, bone and cut into large pieces; chop giblets.

TO PREPARE Gumbo:
In a heavy pot, brown slowly the flour in fat until it is walnut-colored, stirring constantly to prevent scorching. When roux is browned, quickly add the chopped onion, celery and garlic. Cook over medium heat for 5 minutes, stirring occasionally. Add hot stock, a little at a time, stirring until smooth. Add tomato sauce, okra, Worcestershire sauce, Tabasco, salt and pepper. Add goose meat. Simmer for about 1 hour. Serve over rice. People who don't like wild goose or duck will like this gumbo.

YIELD: About 4 quarts

Copyright 1968 The Junior League of Houston, Inc. All rights reserved. Visit The Junior League of Houston web site (http://www.juniorleaguehouston.org/?nd=dept_cookbooks) to purchase copies of the Houston Junior League Cookbook and other fine cookbooks, or call (713) 627-COOK.
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2. Greek Potato Salad

From, "Colorado Colore: A Palate of Tastes," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

1/2 cup olive oil
4 garlic cloves, minced
2 pounds red potatoes, peeled and cut into 1-1/2-inch pieces
1 (16-ounce) package frozen pearl onions, thawed and drained
6 carrots, cut into halves lengthwise and cut into 1-1/2-inch pieces
4 (8-ounce) cans artichoke bottoms, drained and cut into halves
1 cup kalamata olives, cut into halves, rinsed, dried
1/4 cup fresh lemon juice
2 teaspoons dill weed
Salt and freshly ground pepper to taste

TO PREPARE:

Heat the olive oil and garlic in a large heavy saucepan over low heat. Add the potatoes, onions and carrots and mix well. Cook for 30 minutes or until the vegetables are tender, stirring occasionally. Stir in the artichokes. Cook for 2 to 3 minutes longer or until the artichokes are tender. Remove from the heat.

Add the olives, lemon juice and dill weed to the potato mixture and mix gently. Season with salt and pepper. Serve at room temperature.

SERVES: 8 - 10

Copyright 2002 by The Junior League of Denver, Inc. All rights reserved. Visit The Junior League of Denver, Inc. website (http://www.jldcookbooks.com/) to purchase copies of Colorado Colore: A Palate of Tastes and other cookbooks published by the Junior League of Denver or call (800) 552-9244.

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3. Green Chili Rice

A bowl of hot rice never tasted so good


From, "Cooking by the Boot Straps...A Taste of Oklahoma Heaven," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

3 (4-ounce) cans green chilies, drained
1 cup chopped onion
1/4 cup (1/2 stick) butter or margarine
4 cups hot cooked white rice
2 cups sour cream
1 cup small curd creamy cottage cheese
1 large bay leaf, crumbled
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups shredded sharp Cheddar cheese
Chopped fresh parsley

TO PREPARE:

Slice the chilies lengthwise into halves, leaving the seeds. Saute the onion in the butter in a large skillet until golden brown. Remove from heat. Stir in the hot rice, sour cream, cottage cheese, bay leaf, salt and pepper.

Layer the rice mixture, chilies and Cheddar cheese 1/2 at a time in a greased 12x 8-inch baking dish. Bake at 375 degrees for 25 minutes or until bubbly. Sprinkle with parsley.

SERVES: 6 - 8
Copyright 2002 The Junior Welfare League of Enid. All rights reserved. Visit The Junior Welfare League of Enid, Oklahoma website (http://www.jwlenid.com/purchasecookbooks.html) to purchase copies of Cooking by the Boot Straps or call the office (580)234-2665. The previous cookbook, Stir-Ups, is also available for purchase.
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4. Green Eggs and Ham

Not just for kids anymore

From, "Little Rock Cooks...Recipes Handed Down from Generation to Generation," published in cooperation with your Daily InBox newsletter.

INGREDIENTS:
1 dozen eggs
1/4 cup milk
1-1/2 ounces bourbon (optional)
1/2 cup cubed avocado
1/2 cup grated Swiss cheese
1/2 cup boiled ham, chopped
1/4 cup chopped green onions
3 tablespoons butter

TO PREPARE:

Beat eggs. Add rest of ingredients and scramble gently in hot butter.

SERVES: 8

Copyright 1972 The Junior League of Little Rock, Inc. All rights reserved. To purchase copies of Little Rock Cooks, visit the the
Junior League of Little Rock website (http://www.jllr.org/?nd=jllr_cookbooks) or call the office at (501) 666-0658.
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5. Grillades Recipe

Hold dinner to a higher standard

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

INGREDIENTS:
2-1/2 to 3 pounds veal rounds, sliced or slivered (sirloin tip or round steak may be used)
5 Tablespoons bacon drippings
3 Tablespoons flour
3 medium onions, chopped
6 green onions, chopped
2 medium bell peppers, chopped
2 cloves garlic, chopped
1/3 bunch celery with leaves, chopped
1/2 bunch parsley, chopped
2 cups canned tomatoes
2 cups beef or veal steak (broth)
1 Tablespoon or more Worcestershire sauce
2 teaspoons Kitchen Bouquet (optional)
1 small bay leaf
1/2 teaspoon thyme, crushed
Salt and pepper to taste
Burgundy (optional)

TO PREPARE:

Brown meat in bacon drippings. Remove to a platter. Add flour to drippings and stir until a rich brown. Add vegetables (except tomatoes) and saute until transparent. Add meat and all remaining ingredients. Cover and simmer for 3 hours, adding water as necessary. (You may add burgundy instead of water.) Remove bay leaf before serving. Serve over hot grits, garlic grits, rice, or potatoes.

SERVES: 10 - 12

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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