This issue "M" 07-24-14

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

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Index
1. Marinated, Charcoaled Sesame-Chicken
2. Moussaka Amerikanis
3. Mulled Cranberry Cider for a Crowd
4. Mustard Fish Recipe
5. My Mother's Cocoons
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1. Marinated, Charcoaled Sesame-Chicken

Give the turkeys a break this year

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

INGREDIENTS:

1 whole chicken, cut up
1/2 cup soy sauce
1/4 cup water
1 Tablespoon Worcestershire sauce
1/2 cup vegetable oil
2 Tablespoons minced onion
2 Tablespoons sesame seeds
1 Tablespoon sugar
1 teaspoon ground ginger
3/4 teaspoon salt
1 clove garlic, minced
1/8 teaspoon red pepper

TO PREPARE:

1. Mix all ingredients except chicken.
2. Pour over chicken. Marinate chicken for 12 hours.
3. Cook on outside grill.

SERVINGS: 6.


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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2. Meat and Poultry:
Moussaka Amerikanis

from Atlanta Cooknotes

INGREDIENTS:

4 medium-sized eggplants
Salt
10 tablespoons butter, divided
2 pounds ground lamb or beef
3 onions, chopped
2 tablespoons tomato paste
1/4 cup chopped parsley
1/2 cup red wine
Salt and pepper, to taste
1/2 cup water
1/8 teaspoon cinnamon
2 to 3 eggs, beaten
3/4 cup grated cheddar cheese, divided
1/2 cup bread crumbs, divided
6 tablespoons all-purpose flour
3 cups milk, scalded
Salt and pepper, to taste
1/8 teaspoon nutmeg
4 egg yolks, lightly beaten
4 tablespoons olive oil

TO PREPARE:

Peel 1/2-inch strips lengthwise from eggplant so that it looks striped. Cut eggplant into 3/4-inch-thick rounds. Sprinkle with salt; set aside between two heavy plates to extract excess fluid. In a frying pan, saute lamb and onions in 4 tablespoons butter; drain. Add tomato paste, parsley, wine, salt, pepper, and water. Simmer until liquid is reduced. Cool. Stir in cinnamon, eggs, 1/2-cup cheese, and 1/4-cup bread crumbs; reserve. In a saucepan, melt 6 tablespoons butter and blend in flour. Remove from heat and gradually stir in milk. Return to heat, cooking and stirring until sauce is thickened. Add salt, pepper, and nutmeg. In a bowl, add a little of the hot sauce to the egg yolks, beating well. Pour egg mixture into remaining sauce, stirring and cooking for 2 minutes. Remove from heat and set aside. Brown eggplant on both sides in olive oil. More oil may be added if needed. Sprinkle 1/4-cup bread crumbs in a buttered 3-quart casserole. Cover with alternating layers of eggplant and reserved lamb mixture, ending with eggplant. Pour sauce over all and sprinkle with 1/4-cup cheese. Recipe is better if prepared a day ahead, and baked immediately before serving. Bake in a preheated 350 degree oven for 1 hour.

SERVES: 10 - 12

Copyright 1997 The Junior League of Atlanta, Inc. All rights reserved. Visit The Junior League of Atlanta web site (http://www.jlatlanta.org/cookbooks/) to purchase copies of Atlanta Cooknotes and other fine cookbooks, or call (404) 233-4767.
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3. Mulled Cranberry Cider for a Crowd

Active Time:
10 Minutes
Total Time: 40 Minutes
Yield: Makes 8 servings

You can serve this two ways, with or without the rum. Either way, give this a full 30 minutes to steep so the flavor has plenty of time to infuse. If you don't have cheesecloth to hold the whole allspice berries and cloves, skim them off or strain the cider before serving. The star anise pods floating on the surface are a fitting holiday touch.


RECIPE INGREDIENTS
6 cups apple cider
2 cups cranberry juice
1/4 cup golden brown sugar
4 allspice berries
4 whole cloves
6 star anise pods, plus a few extra for garnish
2 cinnamon sticks
1 lemon, thinly sliced
1 1/2 cups dark rum (optional)


DIRECTIONS
Combine cider, cranberry juice and brown sugar in large saucepan. Place allspice berries and cloves in small tea ball and add to cider. Add star anise, cinnamon sticks and 3 or 4 lemon slices. Bring to simmer, then remove from heat. Let sit 30 to 60 minutes.

Reheat mixture. Remove tea ball. Serve in mugs or heatproof glasses, with piece of star anise floating on top of each. To make the alcoholic version, add rum during final reheating.

Recipe created exclusively for Cooking.com by Ken Haedrich.

Source: Cooking.com

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4. Mustard Fish Recipe

Try a new splash with the everyday fish

From, "Traditions...A Taste of the Good Life," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

5 pounds fish filets (preferable bass or crappie)
2-1/2 cups flour
1 (24 ounce) jar prepared mustard
1 ounce (1/2 bottle) Tabasco
1 (5 ounce) jar horseradish
1/2 to 1 cup water (optional)

TO PREPARE:

Mix all ingredients together except water in a large bowl. Coat each fish filet with the mustard batter. If batter is too thick and will not coat filets well, add water to thin batter. Deep fry fish in a heavy pan or Dutch oven in very hot grease. Do not be scared to add the large amount of Tabasco and horseradish because the hot flavor will cook out while the fish are being fried.

Variation: after coating your fish with the mustard batter, roll in equal amounts of yellow corn meal and cajun seasoning. This gives a spicier flavor.

SERVINGS: 14 - 16


Copyright 1983 The Junior League of Little Rock, Inc. All rights reserved. To purchase copies of Traditions... A Taste of the Good Life, 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. My Mother's Cocoons

An easy way to sweeten your weekend

From, "Traditions...A Taste of the Good Life," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

1 cup butter (no substitute)
5 Tablespoons sugar
2 cups sifted flour
2 Tablespoons water
1 cup finely chopped nuts
1 teaspoon vanilla
Powdered sugar

TO PREPARE:

Preheat oven to 350 degrees. Cream butter and sugar well. Add flour, water, nuts and vanilla. Put in the refrigerator until cold (may leave overnight). Roll dough into small cocoon shapes and place on an ungreased cookie sheet. Bake for 20 minutes or until slightly browned. Remove from pan and roll in powdered sugar while hot.

YIELDS: 4 dozen

Copyright 1983 The Junior League of Little Rock, Inc. All rights reserved. To purchase copies of Traditions... A Taste of the Good Life, 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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