This issue "H" 07-07-14

 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. Harvest Cream Apple Pie
2. Hot Artichoke Seafood Dip
3. Hot Clam Dip Recipe
4. Hot Mushroom Cabbage Recipe
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:
3/4 cup sugar
2 Tablespoons flour
1 cup sour cream
1 egg
1 teaspoon vanilla extract
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. Hot Artichoke Seafood Dip


Plan for this delicious seafood dip!

From, "Traditions...A Taste of the Good Life" published by The Junior League of Little Rock, Inc. in cooperation with your Daily InBox newsletter.

INGREDIENTS :
2 (14 ounce) cans artichoke hearts, drained and chopped
2 cups mayonnaise
2 cups grated Parmesan cheese
2 (6 ounce) packages frozen crabmeat with shrimp, thawed, drained, and flaked
1/2 cup dry seasoned bread crumb

TO PREPARE:
Combine ingredients, mixing well. Spoon into a lightly greased 1-1/2 quart casserole. Bake at 325 degrees for 15 to 20 minutes. Serve with crackers. Can be assembled ahead.

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3. Hot Clam Dip Recipe

Try it at your next tailgate event

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

INGREDIENTS:

1/4 pound Mozzarella cheese
3 tablespoons butter
1 small onion, chopped
1/2 green bell pepper, chopped
1 (4-ounce) can minced clams, drained
4 tablespoon catsup
1 tablespoon Worcestershire sauce
1/4 teaspoon cayenne pepper
1 teaspoon sherry

TO PREPARE:

1. Melt cheese in a double boiler.
2. In a small frying pan, melt butter and saute onion and green pepper. Add to cheese in double boiler.
3. Add clams and other ingredients. Mix together and cook slowly until heated thoroughly.

NOTE: Serve from a chafing dish with cracker. Can be made ahead.

SERVES: 6 - 8


To purchase copies of To Market, To Market and other fine cookbooks from the Owensboro League, visit the Junior League of Owensboro, Kentucky website (http://www.jlowensboro.org/?nd=cookbooks) or call (270) 683-1430.
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4. Hot Mushroom Cabbage Recipe

You've never had vegetables quite like this.

From, "To Market, To Market...A Collection of Kentucky Recipes," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:
6 slices bacon
2 Tablespoons butter
1 pound fresh mushrooms, sliced, or 16-ounce can, drained
1/4 cup minced onion
4 cups thinly-sliced cabbage
1/2 cup water
3 Tablespoons vinegar
1 Tablespoon brown sugar
1 teaspoon salt
1 teaspoon dillweed
1/4 teaspoon pepper

TO PREPARE:

1. Saute bacon in skillet. Crumble and set aside. Drain all but 2 Tablespoons bacon fat from skillet.
2. Add butter to skillet and melt. Saute mushrooms and onion for 5 minutes. Add remaining ingredients and bring to boiling point..
3. Reduce heat. Cover and simmer for 7 minutes or until cabbage is crisp tender.
4. Serve with crumbled bacon.

SERVINGS: 6 - 8
To purchase copies of To Market, To Market and other fine cookbooks from the Owensboro League, visit the Junior League of Owensboro, Kentucky website (http://www.jlowensboro.org/?nd=cookbooks) or call (270) 683-1430.
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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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A CraftELady Mailing
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