This issue "L" 07-21-14

 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. Lake Village Chicken Spaghetti
2. Lamb Curry
3. Laminated Salmon
4. Lazy Lasagna
5. Lemon Meringue Pie
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1. Lake Village Chicken Spaghetti

Base: Poultry

Number of Servings: 10

Ingredients:
1 Hen
1 Cup(s) Chopped green pepper
1 Cup(s) Chopped celery
1 Onion, chopped
1 Stick margarine
1 16-oz tomatoes
1 10.75-oz cream of mushroom soup
2 1/2 Tablespoon(s) Lemon Juice
2 Tablespoon(s) Worcestershire sauce
2 Teaspoon(s) Chili powder
1 Bay leaf
1 Teaspoon(s) Paprika
1/2 Teaspoon(s) Garlic salt
1 Teaspoon(s) Salt
1/2 Teaspoon(s) Black pepper
1 4-oz mushrooms undrained
1 Pint(s) Chicken broth
1/4 Cup(s) Sliced black olives
1/4 Cup(s) Sliced pimiento
1/4 Cup(s) Sliced almonds
4 Ounce(s) Spaghetti, or more if desired cooked
Sharp cheddar cheese, grated

Directions:
Cook hen and reserve broth. Saute green pepper, celery and onion
in margarine. Add next 10 ingredients and stir. Add the juice from the
can of mushrooms and 1 pint of chicken broth. (Add water if there is
not enough broth.) Cook for 45 minutes. Add mushrooms, olives,
pimientos,almonds and cut up chicken. Stir into cooked spaghetti and
place in a 3 quart casserole. Cover with grated cheese. Bake, covered,
at 350 for 30 minutes or until bubbly.
Yield: 10 to 12 servings.
MRS. GAITHER C. JOHNSTON, HOT SPRINGS, AR
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR)Junior League.

Nutrition (calculated from recipe ingredients)
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Calories: 249
Calories From Fat: 167
Total Fat: 18.8g
Cholesterol: 34.8mg
Sodium: 1230.7mg
Potassium: 406.9mg
Carbohydrates: 9.8g
Fiber: 2g
Sugar: 3.4g
Protein: 10.8g
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2. Lamb Curry

Plan for delicious lamb curry for dinner this week!

From, "The Junior League of Houston" published by The Junior League of Houston, Inc. in cooperation with your Daily InBox newsletter.

INGREDIENTS :

1 onion, minced
3 Tablespoons butter
3 Tablespoons flour
1-1/2 cups chicken stock or water
2 cups cooked lamb (or chicken)
1 cup cooked mixed vegetables
2 Tablespoons lemon juice or vinegar
2 or 3 Tablespoons curry powder
1/4 teaspoon dry mustard
1 bay leaf, crumbled
1/4 teaspoon nutmeg
1 teaspoon salt
Freshly ground pepper

TO PREPARE:
Saute onion in butter. Stir in flour. Add stock gradually, stirring constantly. Cook over low heat until sauce is thickened. Cut lamb (or chicken) into bite-sized pieces. Stir into sauce and add remaining ingredients; simmer 30 minutes. Serve over rice. Serve with the following condiments: raisins, chopped apples, chopped egg, crumbled bacon, chutney.
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3. Laminated Salmon

Ingredients:
6 Fillets Atlantic Salmon
1 Spring onions
2/3 Cup(s) Water
18 Baby bok choy
2 Tablespoon(s) Olive oil
2 Or one large tin water
chestnuts drained
75 Gram(s) Cashew nuts, roasted and chopped.
2 Cup(s) Soy sauce
2 Tablespoon(s) Corn Flour
2 Tablespoon(s) Sesame oil
2 Tablespoon(s) Fresh minced ginger
2 Tablespoon(s) Rice wine
1 Tablespoon(s) Beehive Co honey*
1 Teaspoon(s) Tabasco sauce
1 Teaspoon(s) Black pepper
2 Garlic cloves, minced
1/2 Teaspoon(s) Turmeric

Directions:
Preheat the oven to 200c. Puree all the "glaze" ingredients to form a thick sauce and set aside. Lightly oil a baking dish large enough to accommodate all the fish without touching, and sprinkle the chopped spring onions over the base of the dish. Place water chestnuts over the spring onions. Lay the fish on top and pour the sauce over and around the fish. Bake for 20 minutes or until just cooked. Add as much of the water as necessary if the sauce begins to dehydrate. Meanwhile, heat the oil in a wok and saute the baby bok choy until wilted. Place three bok choy on each serving platter, and place a piece of cooked fish on top. Spoon around any extra sauce. Sprinkle with toasted, chopped cashew nuts.

Per serving: 1634 Calories (kcal); 88g Total Fat; (49% calories from fat); 133g Protein; 69g Carbohydrate; 281mg Cholesterol; 33177mg Sodium Food Exchanges: 1 Grain(Starch); 15 Lean Meat; 12 1/2 Vegetable; 0Fruit; 13 Fat; 0 Other Carbohydrates

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2946
Calories From Fat: 1459
Total Fat: 165.4g
Cholesterol: 656mg
Sodium: 17569mg
Potassium: 7533.6mg
Carbohydrates: 97.6g
Fiber: 8.4g
Sugar: 12.7g
Protein: 275.2g

Source: FreeGroups.net
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4. Lazy Lasagna

Try this quick lasagna recipe for dinner!

From, "Houston Junior League Cookbook" published by The Junior League of Houston in cooperation with your Daily InBox newsletter.

INGREDIENTS:

2 pounds ground round steak
1 teaspoon salt
1 envelope Lawry's spaghetti sauce mix
2 cans (1 pound each) tomatoes
1 can (15 ounce) tomato sauce
1/2 teaspoon basil
Grated Parmesan cheese
1 package (8 ounce) lasagna noodles
2 packages (6 ounce each) sliced Mozzarella cheese

TO PREPARE:
In Dutch oven or large saucepan, brown meat in salt. Add spaghetti sauce mix, tomatoes, tomato sauce, basil and a generous sprinkling of Parmesan cheese. Simmer 30 minutes. Cook lasagna noodles just until tender. In 9x11-inch casserole, layer meat sauce, noodles, and Mozzarella cheese.

Sprinkle with Parmesan cheese. Repeat layers, saving enough meat sauce to pour over top layer. Bake in 300-325 degree oven for 20 minutes. This is a simplified version of lasagna, yet has an authentic taste; better by far if made the day before or at least early in the morning, and then baked just before
serving.
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5. Lemon Meringue Pie

Try this delicious lemon meringue pie!

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:
1-2/3 cups crushed graham crackers
1/4 cup sugar
1/2 cup butter, softened
1/2 cup freshly squeezed lemon juice
1 teaspoon freshly grated lemon rind
1 (14-ounce) can Eagle Brand condensed milk
2 eggs, separated
1/4 teaspoon cream of tartar
4 Tablespoons sugar

TO PREPARE:

Mix graham cracker crumbs and sugar with a fork. Blend in butter. Press into bottom and sides of a 9-inch glass pie pan. Bake at 375 degrees for 8 minutes. Chill. Combine lemon juice and rind in a small mixing bowl. Gradually add milk. Add egg yolks and beat on medium speed until well blended. Pour into chilled crust. Combine egg whites with cream of tartar and beat until almost holds peak. Add sugar, 1 Tablespoon at a time, beating until stiff but not dry. Spread meringue on filling and bake at 325 degrees until lightly browned (about 15 minutes). Cool. Refrigerate until ready to serve.
 
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