This issue "R" 08-14-14

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Hi Everyone!
I hope you enjoy the recipes!

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

Index
1. Rachel's "zippy" Fruit Salad
2. Roast Pork With Apples and Onions
3. Roasted Eggplant
4. Roasted Green Beans
5. Russian Salad (ultimate)
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1. Rachel's "zippy" Fruit Salad

Number of Servings: 8

Ingredients:
1 Cup(s) Honey
1/2 Cup(s) Lime juice
1/8 Teaspoon(s) Cayenne pepper
1 Cup(s) Mayonnaise, she used no-fat
or low-fat
1/4 Teaspoon(s) Salt
1 Banana
1 Peach
1 Golden Delicious apple
1 pear
1 Star fruit
1 Mango
2 Oranges
2 Kiwi fruit
1 Handful grapes
1 Handful blackberries

Directions:
From: George McTyre Date: Fri, 1 Sep 1995

Mix honey and lime juice together. Add the cayenne pepper. (Rachel says, "DO NOT TASTE IT AT THIS POINT"!) Add mayonnaise and salt and whisk together with a fork until blended. Peel, and slice the fruit. Sprinkle with lemon juice. Rachel says that she uses only enough to glaze the fruit, about one fourth of the recipe.


Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 333
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 586.6mg
Potassium: 552.5mg
Carbohydrates: 78.9g
Fiber: 9.8g
Sugar: 61.2g
Protein: 2.3g

Source: FreeGroups.net
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2. Roast Pork With Apples and Onions

This is such an easy recipe and it combines the favorite fall flavors of roasted pork, mustard, onions and apples to make a sweet and spicy treat. All you need to add is something whipped or fingerling potatoes for a fabulous and fulfilling meal.

Cooking Time: 30 minutes

Serves 4

4 large pork chops
1 tbs Dijon mustard
1 tbs chopped fresh parsley
2 tsp brown sugar
2 red apples, cored, cut into wedges
1 red onion, cut into thin wedges
8 fresh sage leaves
1 tbs olive oil

1. Preheat oven to 425 degrees.
2. Combine the mustard, parsley and sugar in a small bowl.
3. Brush both sides of the pork chops with the mustard mixture.
4. Season with salt and pepper.
5. Place the pork in a large roasting pan.
6. Arrange the apple, onion and sage around the pork in the pan.
7. Drizzle everything with olive oil.
8. Roast for 20 minutes or until the pork is cooked through.

Note: It's great to have a few alternatives so try any or all of these:
1. Replace pork with chicken breast fillets.
2. Replace parsley with fresh thyme leaves.
3. Replace sugar with olive oil.
4. Replace apples with fresh yellow peaches, stones removed, cut into wedges.

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3. Roasted Eggplant

Enjoy this delicious veggie dish for dinner!

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:
1 large eggplant
4 small tomatoes
1 large onion
1 Tablespoon minced garlic
1 Tablespoon ground coriander
1 teaspoon dried thyme
1 teaspoon pepper
1/2 teaspoon salt
1 cup chicken broth
1/2 cup olive oil
1/2 cup red wine vinegar
thyme and coriander sprigs for garnish

TO PREPARE:
1. Preheat oven to 500 degrees.
2. Cut the eggplant into 1-inch cubes, leaving skin on.
3. Cut tomatoes into eighths; seed and core. Cut onion into eights; separate layers.
4. Place all the prepared vegetables in a large mixing bowl.
5. Sprinkle garlic, coriander, thyme, pepper and salt on top. Gently toss.
6. Pour chicken broth, olive oil and red wine vinegar over the vegetable
mixture. Toss gently until completely coated and well mixed.
7. Spoon vegetables into shallow 9x13-inch pan coated with vegetable oil
spray.
8. Roast for 1 hour, stirring gently every 20 minutes. Garnish with thyme
and coriander.

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4. Roasted Green Beans

This green bean recipe will be a hit tonight!

From, "River Road Recipes IV...Warm Welcomes" published by The Junior League of Baton Rouge, Inc. in cooperation with your Daily InBox newsletter.

INGREDIENTS:

2 pounds fresh green beans, trimmed, or
1 (16-ounce) package frozen whole green beans
3 Tablespoons slivered almonds
1-1/2 Tablespoons lemon juice
1 Tablespoon olive oil
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon basil
1/2 teaspoon freshly ground pepper

TO PREPARE:

Combine the green beans, almonds, lemon juice, olive oil, salt, garlic powder, basil and pepper in a bowl and mix well. Spread the bean mixture in a 10X15-inch baking pan. Roast at 450 degrees for 10 minutes or until tender and brown, stirring occasionally.

NOTE: Roasting green beans in the oven keeps them tender but still
firm. This is a good dish for an outdoor party since it can be prepared in advance and held at room temperature.
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5. Russian Salad (ultimate)

Number of Servings: 8

Ingredients:
2 Beets
2 Pound(s) Boiling potatoes
2 Carrots
1/4 Pound(s) String beans
1 Cup(s) Water
1 1/4 Cup(s) Mayonnaise
2 Tablespoon(s) White wine vinegar
1/2 Teaspoon(s) Salt
2 Tablespoon(s) Gherkin pickles, tart chopped
1 Tablespoon(s) Capers, for garnish

Directions:
Peel the beets and carrots and cut into 1/4-inch dice. Peel the potatoes and cut into 1/2-inch dice. Trim the string beans and cut into 1/2-inch pieces. Drain, rinse and pat dry the small capers, for garnishing. Pour the water in the pressure cooker. Place the diced beets, and then the potatoes, carrots, and string
beans in the steamer basket on the trivet in the pressure cooker. Position the lid on the pressure cooker and lock in place. Raise the heat to high and bring to high pressure. Adjust heat to stabilize pressure and cook 6 minutes. Remove from heat and lower pressure using the cold water release method.
Open the pressure cooker. If the vegetables are not yet tender, reposition the lid on the pressure cooker and cook under high pressure an additional 1 to 2 minutes. Open the pressure cooker and carefully remove the steamer basket with the cooked vegetables. Place the cooked vegetables in a large mixing bowl. Let cool until just warm. In a small
bowl mix together 3/4 cup of the mayonnaise with the vinegar. Add the chopped pickles to the vegetables. Toss to mix. Add the mayonnaise dressing and toss to blend. Taste and adjust for salt. Spoon the salad on a serving plate, mounding slightly. Smooth top with a spatula and evenly spread with the remaining 1/2 cup of mayonnaise. Sprinkle the top with the capers. Recipe from Tom Lacalamita, to be featured in The Ultimate Pressure
Cooker Cookbook (1997)
NOTES : A pressure cooker makes this classic quicker This recipe was found on the Web Ketchum Kitchen at www.recipe.com

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 246
Calories From Fat: 112
Total Fat: 12.6g
Cholesterol: 9.5mg
Sodium: 541.1mg
Potassium: 608.3mg
Carbohydrates: 31.4g
Fiber: 3.9g
Sugar: 4g
Protein: 3.9g

Source: FreeGroups.net
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