This issue "F" 
01-15-15

 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. Fabio's Tomato Pasta 
2. Fabulous Fig Bread  
3. Fabulous Oven-baked Wings
4. Fusilli With Smoked Salmon
5. Fusilli with Tomato Mozzarella Sauce
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1. Fabio's Tomato Pasta

Ingredients:
1 Clove garlic, smash
Fresh basil leaves
Fresh ground pepper
Olive oil
5 Tomatoes, peel chop coarse drain
1/2 Pound(s) Pasta, cook

Directions: 
Early in the morning, prepare the sauce in a bowl as follows:
Put garlic in a bowl. Add basil, pepper and cover with olive oil. Let sit for 6 to 7 hours.

1-1/2 hours before serving place chopped tomatoes in a colander and drain for 1-1/2 hours. Toss pasta with sauce and top with tomatoes.

Per serving: 847 Calories (kcal); 4g Total Fat; (3% calories from fat);29g Protein; 171g Carbohydrate; 0mg Cholesterol; 16mg Sodium Food Exchanges: 11 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0Fat; 0 Other Carbohydrates 

Nutrition (calculated from recipe ingredients) 
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Calories: 664 
Calories From Fat: 278 
Total Fat: 31.7g 
Cholesterol: 0mg 
Sodium: 729.6mg 
Potassium: 1455.7mg 
Carbohydrates: 87.3g 
Fiber: 29.4g 
Sugar: 1.6g 
Protein: 21.1g 

Source: FreeGroups.net
 

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2. Fabulous Fig Bread

Base: Breads

Number of Servings: 22

Ingredients:
1 Cup(s) Dried Figs, ground
1 Cup(s) Boiling water
3/4 Cup(s) Pistachios
1 1/2 Cup(s) All-Purpose Flour
1 Teaspoon(s) Baking soda
1/4 Teaspoon(s) Salt
4 Tablespoon(s) Margarine or butter
1 Cup(s) Sugar
1 Egg
1 Teaspoon(s) Vanilla

Directions: 
In a medium-sized heat-proof bowl, combine the figs and pistachios, add boiling water and let cool to room temperature, about 1 hour. Position a rack in the center of the oven and preheat to 350 F. Grease an 8-1/2" by 4-1/2" loaf pan. In medium sized bowl, combine the flour, baking soda and salt. In a large bowl, beat the butter until fluffy. Gradually beat in the sugar. Add the egg and vanilla and beat for 1 to 2 minutes, or until lightened. Add the dry ingredients and beat until just blended. With a spoon, blend in the fig mixture. Turn into the prepared pan and bake 1 to 1 1/4 hours, or until the bread just begins to pull away from the sides of the pan, and the top springs back when lightly touched. Cool in pan on a rack for 15 minutes, and then turn out and cool completely. Wrap in plastic and store overnight before serving. Cut into thin slices.

Yield: One 8-1/2" x 4-1/2" loaf - 22 slices

Each serving contains approximately: Calories 124, Fat 3.39 g, Dietary Fiber 2.22 g, Carbohydrates 22.4 g, Protein 2.38 g, Sodium 94.8 mg,Cholesterol .026 mg Calories from protein: 7% Calories from carbohydrates: 69% Calories from fats: 24%

Typed for you by Karen Mintzias

Nutrition (calculated from recipe ingredients) 
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Calories: 105 
Calories From Fat: 21 
Total Fat: 2.4g 
Cholesterol: 8.8mg 
Sodium: 104.4mg 
Potassium: 59.5mg 
Carbohydrates: 20g 
Fiber: <1g 
Sugar: 12.4g 
Protein: 1.4g 

Source: FreeGroups.net
    

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3. Fabulous Oven-baked Wings

Base: Appetizers

Number of Servings: 48

Ingredients:
1 1/2 Kilogram(s) Chicken wings
1 Sauce, *see below

Directions: 
Remove wing tips from wings and discard. Cut wings in half and joint. Brush with chosen sauce and place on rack on a foil-lined baking sheet. Bake, uncovered, at 375F for 25 mins. Turn and brush with any remaining sauce and continue baking until golden and crisp, about 25-30 more mins.

SAUCES
Sassy Salsa: Puree 1 1/2 cups salsa with 2 tbsp oil. Use remaining sauce for dipping.

Thai Peanut: Stir 1 1/2 cups peanut sauce with several dashes hot pepper sauce.

Hot Caesar: Stir 3/4 cup creamy Caesar dressing with 2-3 tsp hot pepper sauce.

Hot Sesame-Ginger: Stir 3 tbsp sesame oil with 3 tbsp rice wine vinegar, 1 tbsp chili-garlic sauce, 1 tsp ginger and 1/2 tsp salt.

Contributor: "Quickies" Monda Rosenberg. Posted on Jan 15, 1998 

Nutrition (calculated from recipe ingredients) 
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Calories: 100 
Calories From Fat: 63 
Total Fat: 6.9g 
Cholesterol: 25.3mg 
Sodium: 24.1mg 
Potassium: 55.3mg 
Carbohydrates: <1g 
Fiber: <1g 
Protein: 8.2g 

Source: FreeGroups.net

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4. Fusilli With Smoked Salmon

Ingredients:
2 Tablespoon(s) Butter
2 Tablespoon(s) Olive oil
2 Vidalia sweet onion, chopped
4 Tablespoon(s) Cognac
1 Cup(s) Heavy cream
8 Ounce(s) Smoked salmon chopped
1 Cup(s) chives
12 Ounce(s) Fusilli pasta
Capers optional

Directions: 
Melt butter with olive oil in a large pan. Saute onions 8 to 10 minutes until translucent in partially covered pan. Add cognac and cook on low10 to 15 minutes. Add cream and cook on low 10 minutes. Add smoked salmon and chives. cook on low 5 minutes; set aside. Boil pasta until aldente. Add pasta to sauce. Serve pasta with sprinkles of capers (optional) and chives.

Posted Aug 26, 1998 

Nutrition (calculated from recipe ingredients) 
---------------------------------------------- 
Calories: 2807 
Calories From Fat: 1357 
Total Fat: 153.7g 
Cholesterol: 439.3mg 
Sodium: 4893.5mg 
Potassium: 1279.1mg 
Carbohydrates: 263.2g 
Fiber: 9.6g 
Sugar: 1.2g 
Protein: 91.8g

Source; FreeGroups.net

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5. Fusilli with Tomato Mozzarella Sauce

Have fun in the kitchen with this Italian dish!

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 pound ripe plum tomatoes, halved
8 ounces Mozzarella cheese
1/2 cup fresh sliced basil
6 Tablespoons olive oil
2 Tablespoons balsamic vinegar
2 large garlic cloves, minced
1/4 teaspoon dried red pepper flakes
  Pepper to taste
12 ounces fusilli pasta, cooked to package directions
1/4 cup pine nuts, toasted
  Fresh basil leaves for garnish
 
TO PREPARE:

Cut tomatoes and cheese into 1/2-inch pieces and place in bowl.  Mix in basil, olive oil, vinegar, garlic and red pepper flakes.  Season with pepper.  Let stand at room temperature 30 minutes.

Place drained pasta in a pot and add tomato mixture.  Toss over low heat until cheese begins to melt.

Transfer pasta to platter or plates; sprinkle with pine nuts and garnish with basil leaves.

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