This issue "C" 09-29-14

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Hi Everyone!
I hope you enjoy the recipes!

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Index
1. CHEDDAR CHEESE QUICK BREAD
2. Chicken and Spinach Lasagna
3. Chocolate Chip Ice Cream Cheesecake
4. Cinnamon French Toast Bake
5. Cioppino
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1. CHEDDAR CHEESE QUICK BREAD

2 cups flour
1-1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoon dry mustard
1 cup sharp cheddar cheese, shredded
2 eggs
1 cup buttermilk
1/2 cup oil

In a large bowl combine the first 6 ingredients; mix well and set
aside.

In another bowl beat the milk, oil and eggs until well blended.
Add to the flour mixture; mix until moist
Pour into a well greased loaf pan.
Bake at 375F-degrees for about 45 minutes.
Cool for 10 minutes. Invert on rack and cool before slicing.

Source: Jared
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2. Pasta, Seafood, Eggs and Grains:
Chicken and Spinach Lasagna

from Traditions
A Taste of the Good Life
___________________________________

INGREDIENTS:

8 to 10 chicken breast halves
6 Tablespoons butter
8 Tablespoons flour
1-1/2 cups buttermilk
1 cup milk (or Half and Half)
Salt to taste
Pepper to taste
3 (10 ounce) packages frozen chopped spinach,
thawed and drained
4 to 5 ounces Ricotta cheese
6 ounces cream cheese, softened
8 ounces Jarlsberg cheese, grated
2-1/2 cups dry white wine
Lemon pepper to taste
Dash or two cayenne pepper
Salt to taste
Pepper to taste
Nutmeg to taste
3/4 package (16 ounce) lasagna noodles, uncooked
1/2 cup grated Parmesan cheese

TO PREPARE:

Place chicken breast halves in a small stockpot with enough
water to cover. Simmer and cook for 15 to 20 minutes.
Make a Bechamel sauce by melting butter in saucepan. Stir
in flour to form a stiff paste, then add buttermilk, milk,
salt and pepper to taste. Stir until thick. Cook chicken
and cut into small pieces. In a large bowl, combine
chicken, spinach, cheeses and a small amount of wine to
moisten. Season with lemon pepper, a dash or two of
cayenne pepper, salt, pepper and nutmeg to taste. Pour a
small amount of Bechamel sauce into a 9 x 13 baking dish or
a lasagna dish. Add a layer of UNCOOKED lasagna noodles.
Sprinkle liberally with white wine. Add layer of chicken
mixture filling, then sauce, then noodles, wine, and top
with more filling. End with sauce. Sprinkle with 1/2 cup
Parmesan cheese. Bake, uncovered, at 350 degrees for 1
hour.

SERVINGS: 10 - 12
___________________________________

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.
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3. Chocolate Chip Ice Cream Cheesecake

serves 10

Ingredients:
1-1/2 cups graham cracker crumbs
1/2 cup sugar
2 tbsp unsweetened cocoa
1/2 cup melted butter
1 8 oz, 1 3 oz pkg cream cheese, room temperature
1 quart rich chocolate ice cream
3/4 cup semi-sweet chocolate chips, chopped
Whipped cream
Directions:
Combine crumbs with sugar and cocoa. Add melted butter. Pat onto bottom and up 2 inches of sides of a springform pan, buttered. Chill.
Beat cream cheese until fluffy.
In another bowl, stir ice cream until slightly softened. Add ice cream to cream cheese, beating until smooth. Fold in chopped chips. Spoon into chilled crust and freeze overnight.
Before serving, let stand at room temperature about 20 minutes. Garnish with whipped cream.

Source: Recipe Ross
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4. Cinnamon French Toast Bake

1/4 cup butter or margarine, melted
2 (12.4 ounce) cans Pillsbury(R) Refrigerated Cinnamon Rolls with Icing
6 eggs
1/2 cup heavy whipping cream
2 teaspoons ground cinnamon
2 teaspoons vanilla
1 cup chopped pecans
1 cup maple syrup
Icing from cinnamon rolls
Powdered sugar
1/2 cup maple syrup, if desired


1. Heat oven to 375 degrees F. Pour melted butter into ungreased 13x9-inch (3-quart) glass baking dish. Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place pieces over butter in dish.
2. In medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces. Sprinkle with pecans; drizzle with 1 cup syrup.
3. Bake at 375 degrees F. for 20 to 28 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from icing; microwave on Medium (50%) for 10 to 15 seconds or until drizzling consistency.
4. Drizzle icing over top; sprinkle with powdered sugar. If desired, spoon syrup from dish over individual servings. Serve with the additional 1/2 cup maple syrup

Source: Avixen4u2
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5. Soups and Vegetables:
Cioppino

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

INGREDIENTS:

1 large onion, sliced
1 bunch green onions (4 to 5 stalks), sliced
1 garlic clove, minced
1 green bell pepper, seeded, deveined and diced
1/3 cup olive oil
1/3 cup fresh parsley, chopped
2 cups tomato juice
1 (8-ounce) can tomato sauce
1 cup dry white wine
2 cups water
1 bay leaf
1/2 teaspoon freshly-ground black pepper
1/2 teaspoon rosemary, crumbled
1/2 teaspoon thyme
1 pound white fish (halibut, cod, snapper) cut into one-inch
pieces
1/2 pound cooked medium shrimp
1 pound fresh clams or mussels in shells (see note)

TO PREPARE:

In a large stockpot over medium-high heat, saute onions, green
onions, garlic and bell pepper in olive oil for 5 minutes or
until softened. Add parsley, tomato juice, tomato sauce, white
wine, bay leaf, water, pepper, rosemary and thyme and bring to a
boil.

Reduce heat, cover and simmer for 1 hour. (Soup broth can be
made ahead to this point and refrigerated.)

Add fish and simmer gently until fish is done. Add cooked
shellfish, simmer briefly to heat through, and serve.

NOTE: To prepare shellfish: Scrub mussels and clams with stiff
brush and rinse under cool water. Beard mussels just prior to
cooking. Place mussels and clams in a large stockpot with
enough water to cover. Cover and cook over medium heat until
shells open. Discard any of the mussels and/or clams that do
not open.

SERVES 6 TO 8
___________________________________

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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