This issue "J" 07-14-14

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Hi Everyone!
I hope you enjoy the recipes!

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

Index
1. Jack And Jill Cookies
2. Jacket Potatoes
3. Jacqueline Kennedy's Potatoes Rissole
4. Jagerschnitzel
5. Japanese Braised Eggplant
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1. Jack And Jill Cookies

Base: Cookies
Number of Servings: 36

Ingredients:
1 Cup(s) Butter or margarine, soft
3/4 Cup(s) Sugar
1 Egg
1 Teaspoon(s) Vanilla
1 1/2 Cup(s) Sifted all-purpose flour
1 Teaspoon(s) SODA
1/4 Teaspoon(s) Salt
1 1/2 Cup(s) Quaker Oats, uncooked quick or old-fashioned

Directions:
Beat butter until creamy. Gradually add sugar, beating until fluffy. Blend in egg and vanilla. Sift together flour, soda and salt. Add to creamed mixture; blend well. Stir in oats. For ease in handling, chill dough about 1 hour. Shape to form 1-inch balls. Place on ungreased cooky sheets. Flatten slightly with bottom of glass dipped in sugar. Insert flat wooden stick or wooden skewer into each. Bake in preheated moderate oven (375 F.) 10 to 12 minutes; cool. Frost cookies with confectioners' sugar frosting. Attach chocolate shot for hair and gumdrop pieces for eyes, nose and mouth. For girl cookies, pipe a bow onto hair with thick frosting. Tie a ribbon bow onto stick for boy's bow tie. When frosting is set, insert sticks into large gumdrops so that cookies stand up.

Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 82
Calories From Fat: 46
Total Fat: 5.2g
Cholesterol: 5.9mg
Sodium: 93.2mg
Potassium: 9.1mg
Carbohydrates: 8.2g
Fiber: <1g
Sugar: 4.2g
Protein: <1g
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2. Jacket Potatoes

Ingredients:
2 Desiree potatoes, 8-10 oz
each
A little olive oil
Rock salt, crushed
A little butter
Salt and freshly-milled
Black pepper

Directions:
Preheat oven to 190c/375f/Gas

1 Wash the potatoes and dry thoroughly using a cloth, leave them aside to dry as much as possible. If you're using ready-washed potatoes you needn't do this, as high heat will purify them.

2 Prick the skins a few times with a fork, then put a few drops of olive oil over each one and rub it all over the skin. After that, rub in some crushed salt, this will draw out the moisture from the skin and, together with the oil, provide more crunchiness.

3 Place the potatoes straight on to the centre shelf of the oven and let them bake for 1 3/4-2 hours, or until the skins are very crisp.

4 When you are ready to serve, slit each potato in half lengthways and top with the butter and seasoning. Serve immediately because, after you remove jacket potatoes from the oven, they lose their crispness very quickly.

Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Nutrition (calculated from recipe ingredients)

----------------------------------------------
Calories: 882
Calories From Fat: 181
Total Fat: 20.2g
Cholesterol: 0mg
Sodium: 130.3mg
Potassium: 172.5mg
Carbohydrates: 151g
Fiber: 4.3g
Sugar: 19.8g
Protein: 20.7g

Source: FreeGroups.net

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3. Jacqueline Kennedy's Potatoes Rissole

Ingredients:
4 Potatoes
2 Tablespoon(s) Olive oil
1 Tablespoon(s) Unsalted butter
1/4 Cup(s) Flat leaf parsley, chopped

Directions:
Using a vegetable baller, scoop out pieces of potato about the size of hazelnuts. Keep covered with cold water until ready to cook. Drain the potato balls on a paper towel. Heat the olive oil in a saute pan over medium heat. Add the potato balls and saute until they start to brown, about 12-15 minutes. Add the butter and saute an additional 4-5 minutes. Toss with chopped parsley and serve.

Adapted from A Treasury of White House Cooking by Francois Rysavy as told to Frances Spatz Leighton. 1957, 1962, 1972 by permission of Collier Associates, West Palm Beach, Fla. 1997 Lifetime Entertainment Services.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 227
Calories From Fat: 86
Total Fat: 9.8g
Cholesterol: 7.6mg
Sodium: 11.6mg
Potassium: 775.6mg
Carbohydrates: 32.1g
Fiber: 4g
Sugar: 1.4g
Protein: 3.7g

Source: FreeGroups.net
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4. Jagerschnitzel

Try this delicious German dinner dish.

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:
4 to 6 pork or veal chops
Flour seasoned to taste with salt, pepper and paprika
1 egg, lightly beaten with 1 Tablespoon water
Bread crumbs
1/2 cup vegetable oil
1/2 onion, chopped
1 Tablespoon butter
1 (4 ounce) can sliced mushrooms, drained
1 Tablespoon lemon juice
1 (8 ounce) carton sour cream
1 Tablespoon water
Salt to taste
Pepper to taste
Paprika to taste
1 lemon, cut into 6 slices


TO PREPARE:
Cut excess fat from chops and pound slightly with meat mallet. Dredge in flour, dip in egg mixture, and then dip in bread crumbs. Fry in oil in a 10 inch skillet until done. Remove to a warm platter. In a
separate skillet, saute onion in butter. Add mushrooms and lemon juice. Before serving, add sour cream, water, salt, pepper and paprika. Pour over chops and garnish with lemon slices.

NOTE: Authentic German dish which is good served with red cabbage, cottage fries and a cucumber salad.
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5. Japanese Braised Eggplant

Ingredients:
2 Eggplants
1/2 Cup(s) Dry Sherry
1/3 Cup(s) Tamari soy sauce
1 Tablespoon(s) MOLASSES
1/4 Cup(s) Vegetable oil
8 Ounce(s) Tempeh, cubed
2 1/2 Cup(s) Chopped onions
2 Teaspoon(s) Ground fennel seeds
1/4 Teaspoon(s) Cayenne
1 Teaspoon(s) Ground coriander
1 Green bell pepper, diced
4 Cup(s) Sliced mushrooms
3 Tablespoon(s) Tomato paste
Salt to taste
Brown rice
Chopped scallions
Toasted sesame seeds

Directions:
Leaving stems on, cut eggplants in half lengthwise. Mix together the sherry, soy sauce & molasses. Oil a baking pan. Pour sherry
mixture into pan, place eggplant slices face down, cover tightly & bake at 350F for 45 minutes. Brown cubed tempeh, 1/2c of onions, 1 ts fennel & cayenne in oil for 20 minutes. Stir frequently to avoid burning. In a separate pot, saute remaining onion, coriander, remaining fennel till onions are translucent. Add peppers & mushrooms & saute 15 to 20 minutes. With a slotted spoon, lift tempeh & onions from oil & stir into sauted vegetables. Stir in tomato paste & 2 tb braising liquid from eggplant pan. Salt filling. Turn eggplant halves over, carefully mash pulp & push to sides leaving a hollow centre. Fill each hollow with 1/4 of filling. Cover pan tightly & bake at 350F for 20 minutes til piping hot. Serve on bed of rice, pour over some juice from baking pan & sprinkle with scallions & sesame seeds.
From: "New Recipes From Moosewood"

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 379
Calories From Fat: 178
Total Fat: 20.5g
Cholesterol: 0mg
Sodium: 1530.2mg
Potassium: 975.6mg
Carbohydrates: 29.5g
Fiber: 4.4g
Sugar: 12.2g
Protein: 17.5g

Source: FreeGroups.net

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