This issue "O" 07-31-14

 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. Oatmeal Bars
2. Ol' Settlers' Baked Beans
3. Old Fashioned Brown Bread
4. ORANGE CHIFFON PIE
5. OVEN-ROASTED CORN ON THE COB
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1. Oatmeal Bars

Categories: None

Yield: 24 Servings

1 Egg
1 Egg white 3/4 c Sugar
1/2 c Packed brown sugar
3 tb Canola oil
1 ts Vanilla
1 1/2 c All-purpose flour
1 ts Baking soda
1/2 ts Salt
1 1/2 c Rolled oats
1/2 c Raisins

These bars have a hard crunchy crust and a chewy center. They're sure to please cookie lovers who have an undeniable sweet tooth. If you like, replace all or part of the raisins with chocolate chips.

Per serving: Calories: 117 Fat: 2.3 g. (17% of calories) Saturated fat: 0.3 g. Cholesterol: 9 mg. Sodium: 104 mg. Coat a 13" X 9" baking pan with no-stick spray and set aside.

In a food processor, mix the egg, egg white, sugar and brown sugar until smooth. Add the oil and vanilla; process for 10 to 15 seconds. Add the flour, baking soda and salt. Process until the mixture is just blended. Add the oats and incorporate with on/off turns.

Sprinkle with the raisins and use a fork to lightly mix them in. Transfer the dough to the prepared pan. Wet your fingers with water and press the dough evenly into the pan. Bake at 350 degrees F for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan. Makes 24.

Posted by Sandy on Mar 19, 1998

Source: FreeGroups.net
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2. Ol' Settlers' Baked Beans

Try this delicious Baked Bean recipe

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:

8 ounces ground sirloin
8 ounces bacon, chopped
1 onion, chopped
1 (16-ounce) can kidney beans
1 (16-ounce) can lima beans, drained
1 (16-ounce) can pork and beans
1/2 cup packed brown sugar
1/3 cup sugar
1/4 cup catsup
1/4 cup barbecue sauce
2 Tablespoons prepared mustard
2 Tablespoons molasses
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon pepper

TO PREPARE:
Brown the ground sirloin, bacon and onion in a large skillet, stirring frequently; drain. Stir in the kidney beans, lima beans, pork and beans, brown sugar, sugar, catsup, barbecue sauce, prepared mustard, molasses, chili powder, salt and pepper.

Spoon into a 9x13-inch baking pan two tablespoons honey or corn syrup may be substituted for the molasses and 2 teaspoons dry mustard for the prepared mustard. Bake, uncovered, at 350 degrees for 1 hour.

NOTE: Great for picnics with hot dogs and hamburgers.
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3. Old Fashioned Brown Bread

Try this delicious fireside treat!

From, "California Sizzles...Easy and Distinctive Recipes for a Vibrant Lifestyle" published by The Junior League of Pasadena, Inc. in cooperation with your Daily InBox newsletter.

INGREDIENTS:
2 cups whole wheat flour
1 cup unbleached flour
1 teaspoon baking soda
1 teaspoon salt
2/3 cup molasses
1 cup buttermilk
3/4 cup milk

TO PREPARE:
Preheat oven to 350 degrees. Mix flours, baking soda and salt together.
Add molasses, buttermilk and milk to dry ingredients and mix until moistened. Pour into greased 9x5-inch loaf pan. Bake for 6070 minutes or until done.

YIELDS: 1 loaf
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4. ORANGE CHIFFON PIE

You'll be greeted with smiles when you put this no-bake dessert on
your menu. This pie is wonderfully refreshing in the summer. It's
an old recipe that stands the test of time.

Prep: 15 min. + chilling
Yield: 8 Servings

1 package (3 ounces) orange gelatin
1 tablespoon sugar
3/4 cup boiling water
1/2 cup orange juice
1 teaspoon grated orange peel
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
1 reduced-fat graham cracker crust (8 inches)

In a large bowl, dissolve gelatin powder and sugar in water. Add
orange juice and peel. Refrigerate for 1 hour or until thickened but
not set.

Beat on high speed for 3 minutes or until foamy and thickened.
Fold in whipped topping until completely combined. Pour into
crust. Cover and refrigerate for 4 hours or until set. 
Yield: 8 servings.

Nutritional Analysis: One piece equals 223 calories, 7 g fat (5 g
saturated fat), 0 cholesterol, 119 mg sodium, 36 g carbohydrate,
trace fiber, 2 g protein. Diabetic Exchanges: 2-1/2 starch, 1 fat.

Source: TasteofHome.com

Shared by Jared
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5. OVEN-ROASTED CORN ON THE COB

corn on the cob
butter or margarine
foil
Corn toppings (optional)
mayo
grated parmesan
paprika
chili powder

Preheat your oven to 350F
Remove the husks and silk from the corn and rinse with water. Pat them dry and spread a little butter or margarine on the corn before wrapping them individually in foil.

Place on the middle rack in the oven and roast them for 30 min.

Spread as much or as little of the topping as you like.

Note: If you plan on leaving the husks, Just remove the silk.
Spread a little of the butter and refold the husks back into place.
Put them directly on the oven middle rack and roast for 30 min.

Source: Jared
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