This issue "S" 08-18-14

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Hi Everyone!
I hope you enjoy the recipes!

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

Index
1. Sally Lunn Recipe
2. Sherried Wild Rice Soup
3. Southern Okra Soup
4. Spicy Black-eyed Peas
5. Spinach Salad with Basil Dressing
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1. Sally Lunn Recipe

No ordinary loaf of bread

From, "Little Rock Cooks...Recipes Handed Down from Generation to Generation," published in cooperation with your Daily InBox newsletter.


INGREDIENTS:

1/4 cup warm water
1 package dry yeast
1 cup milk
1/2 cup butter
1 teaspoon salt
1/4 cup sugar
3 eggs, beaten
3 cups flour

TO PREPARE:

Dissolve yeast in 1/4 cup warm water. Scald milk; add butter, salt, and sugar; stir until well mixed. After mixture has cooled slightly, add yeast and eggs. Add flour and beat until well blended. Put bowl in warm place, cover, let rise 1 hour. Pour into greased and floured bundt pan. Allow bread to rise another hour in pan. Bake at 350 degrees 25 to 30 minutes.

NOTE: Batter is runny; not bread dough consistency.

YIELD: 1 Loaf


Copyright 1972 The Junior League of Little Rock, Inc. All rights reserved. To purchase copies of Little Rock Cooks, 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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2. Sherried Wild Rice Soup

Got rice?



From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

1/4 cup butter
1 medium onion, finely chopped
1/2 pound mushrooms, sliced
1/2 cup thinly sliced celery
1/2 cup all-purpose flour
6 cups chicken broth
2 cups cooked wild rice
Salt, to taste
1/2 teaspoon curry powder
1/2 teaspoon dry mustard
1/2 teaspoon dried chervil
1/4 teaspoon white pepper
2 cups half and half cream
2/3 cup dry sherry
Chopped parsley or chives

TO PREPARE:

In a large saucepan, saute onion in butter over medium heat about five minutes until golden. Add mushrooms and celery; cook and stir for two minutes. Blend in flour. Gradually add broth, stirring constantly five to eight minutes until slightly thickened.

Stir in rice, salt, curry powder, mustard, chervil, and pepper. Reduce heat to low. Stir in cream and sherry. Simmer, stirring occasionally. Serve garnished with chopped parsley or chives.

SERVINGS: 6 - 8
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3. Soups and Vegetables:
Southern Okra Soup

From the Houston Junior League Cookbook
___________________________________

INGREDIENTS:

1 soup bone
1 pound boneless soup meat
1 bay leaf
2 pounds fresh okra, sliced; or 3 packages frozen okra
2 (1-pound) cans tomatoes
1 package frozen baby lima beans
1 large onion, finely chopped
1/2 cup chopped celery
1 green pepper, chopped
4 ears fresh corn, cut from cob; or 2 packages frozen corn
Salt and pepper
Worcestershire sauce (optional)
Tabasco (optional)

TO PREPARE:

Cover soup bone and meat with water; simmer 2 hours. Add
bay leaf and okra; continue to simmer until okra softens.
Add all remaining ingredients, except Worcestershire sauce
and Tabasco; cook slowly until vegetables are tender.
Remove soup bone and bay leaf. When ready to serve,
correct seasoning. Season with Worcestershire sauce and
Tabasco if desired. Better if made the day before - may be
frozen.

SERVES: 10 - 12
___________________________________

Copyright 1992 The Junior League of Houston, Inc. All
rights reserved.

Visit The Junior League of Houston web site
(http://www.jrleaguehou.org/cookbooks) to purchase copies
of the Houston Junior League Cookbook and other fine
cookbooks, or call (713) 627-COOK.

The Junior League of Houston, Inc. is an organization of
women committed to promoting voluntarism, developing the
potential of women and to improving the community through
the effective action and leadership of trained volunteers.
Its purpose is exclusively educational and charitable. All
proceeds from League fundraising efforts, including from
the sale of the Houston Junior League Cookbook, are
returned to the community.
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4. Soups and Vegetables:
Spicy Black-eyed Peas
from Traditions A Taste of the Good Life
___________________________________

INGREDIENTS:

1/2 pound bacon
2 cups chopped onion
2 cups chopped green pepper
2 cups chopped celery
3 tomatoes, peeled, seeded and chopped
3 (15 ounce) cans black-eyed peas
1 (10 ounce) can Ro-Tel tomatoes
Salt to taste
Pepper to taste
White vinegar to taste (Optional)

TO PREPARE:

Cook bacon until it has rendered the fat. Transfer bacon
to a 6 to 8 quart soup pot. Saute the onion, green pepper
and celery in the bacon fat. Pour peas into the soup pot.
Add the sauteed vegetables, chopped tomatoes, Ro-Tel
tomatoes, salt and pepper. Cook over medium to medium low
heat for 30 minutes. Correct the seasonings. Serve hot.

SERVINGS: 8
___________________________________

Copyright 1983 The Junior League of Little Rock, Inc. All
rights reserved.

To purchase copies of Traditions, call the Junior League of
Little Rock at (501) 666-0658 or order by mail at P.O. Box
7453, Little Rock, AR 72217. The cost is $18.95 plus $4.00
shipping/handling for first book ($2.00 each additional
book). You may also purchase copies of any of the Junior
League of Little Rock cookbooks through their website
(http://www.jllr.org).

The Junior League of Little Rock, Inc. is an organization
of women committed to promoting voluntarism, developing the
potential of women, and improving the community through the
effective action and leadership of trained volunteers. Its
purpose is exclusively educational and charitable.
Proceeds from the sale of Traditions support the projects
and programs of the Junior League of Little Rock, Inc.
------------------------------------------------------
5. Appetizers, Salads and Breads:
Spinach Salad with Basil Dressing

from From Portland's Palate... A Collection of Recipes from the City of Roses
___________________________________

INGREDIENTS:

1 bunch spinach, torn into pieces (see note)
1 small avocado, cubed
1/2 small red onion, thinly sliced
4 ounces feta cheese (1/2 cup), crumbled
1/2 cup walnuts or pecans, coarsely chopped

Dressing:
2 large garlic cloves, minced
1/4 cup fresh basil leaves (packed) or 2 tablespoons dried basil
1/4 cup red wine vinegar
2 teaspoons granulated sugar
1/2 cup olive oil
1/2 teaspoon freshly-ground black pepper

TO PREPARE:

In a large bowl, combine spinach, avocado, onion, feta and nuts.

Dressing: In a food processor or blender, add garlic and pulse
4 to 5 times. Add basil, pulse to combine, then add vinegar and
sugar. With processor running, drizzle in olive oil until
emulsified. Season with pepper.

Pour dressing over salad and toss well. Serve immediately.

NOTE: A mixture of spinach and red leaf lettuce adds festive
color. Consider jicama root as an addition to this salad.

YIELD: 6 - 8 SERVINGS
___________________________________

Copyright 1992 The Junior League of Portland, Oregon, Inc. All
rights reserved.

To purchase copies of From Portland's Palate, call the Junior
League of Portland, Oregon at (503) 297-6364.

The Junior League of Portland, Oregon, Inc. is an organization
of women committed to promoting voluntarism, developing the
potential of women and to improving the community through the
effective action and leadership of trained volunteers. Its
purpose is exclusively educational and charitable. All proceeds
from League fundraising efforts, including from the sale of From
Portland's Palate, are returned to the community.
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