This issue "M" 
03-12-15

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

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Index
1. Macaroni Bake, Low Cal
2. Mackenzie Phillips' Spicy Roast Chicken 
3. MelonBaller
4. Mexican Cornbread I
5. Mother's Pound Cake Recipe
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1. Macaroni Bake, Low Cal

Base: Main dish
Number of Servings: 5

Ingredients:
2 Cup(s) Macaroni, cooked
2 Tablespoon(s) Margarine
2 Cup(s) Skimmed milk
2 Teaspoon(s) parsley
1/2 Teaspoon(s) Pepper
1/3 Cup(s) Bread crumbs
1 Onion, chopped
1/4 Cup(s) Flour
2 Teaspoon(s) Dill weed
1/8 Teaspoon(s) Garlic powder
2 Cup(s) Low fat cottage cheese
1 Pinch(s) Paprika

Directions: 
Preheat oven 350F. Saute onions in margarine, add flour. Stir in 
milk, little at a time until thick. Add spices. Add cheese. Add 
macaroni. Pour into shallow pan. Top with crumbs and paprika. Bake 
45 minutes. 

Source: FreeGroups.net

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2. Mackenzie Phillips' Spicy Roast Chicken

Ingredients:
3 Pound(s) Free range chicken, up to 6
1 Teaspoon(s) Powdered vegetarian gravy Mix
3/4 Cup(s) Water
Olive oil, to taste
2 Cloves garlic, sliced
1 Onion, quartered
Spike, to taste
Pad light butter
Lemon pepper, to taste

Directions: 
Spread oil, butter, spike and garlic over chicken. Stuff with onion 
and garlic. Mix water and vegetarian gravy mix. Pour over chicken. 
Bake covered in aluminum foil at 350 for 30 minutes, basting 
frequently. Remove foil and cook until done. Eat one bite at a time. 
Notes: Ernie, Boni and Mackenzie sample their dish in the Our Home 
kitchen. As Julie on "One Day at a Time," Mackenzie Phillips warmed 
our hearts. All grown up, Mackenzie dropped by the Our Home Kitchen to 
prepare her favorite dinner party entree, Spicy Roast Chicken. 1996 
Lifetime Entertainment Services. All rights reserved.

Source; FreeGroups.net
    

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3. MelonBaller
from Jennifer Bailey, Salt Lake City, Utah

2 oz. Midori
1 oz. Vodka
4 oz. cranberry juice

Stir together. Serve over ice.
 
Source: Cocktail Central Daily

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4. Mexican Cornbread I
A spicy southwestern spin on a classic

From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

1/2 (4-ounce) can diced green chilies
1 (6-1/2-ounce) packet Mexican cornbread mix
3/4 cup milk
1 egg, slightly beaten
1 (8-1/2-ounce) can yellow cream style corn
1/2 cup chopped green onion
1 Tablespoon chopped bell pepper
1 cup grated sharp Cheddar Cheese
2 Tablespoons bacon drippings

TO PREPARE:

Rinse chilies under cool running water.  Dry between paper towels and set aside.  Put cornbread mix in a bowl.  Pour in milk and slightly beaten egg.  Add corn, onion, bell pepper, green chilies and cheese.  Place bacon drippings in a 9-inch square pan and heat in oven.  Stir half of the heated grease into cornbread mixture.  Pour batter into remaining hot grease in pan.  Bake in 400 degree oven for 30 minutes.  Let stay in pan for a few minutes before cutting.  If you like hot, spicy food, use the whole can of green chilies.  It is not necessary to butter this cornbread.  May be kept in refrigerator and reheated.

SERVINGS:  9 (3-inch) squares

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5. Mother's Pound Cake Recipe
Just like how you remember it

From, "Atlanta Cooknotes," published in cooperation with your Daily InBox newsletter.


INGREDIENTS FOR CAKE:
1 cup softened butter
3 cups sugar
1 teaspoon vanilla extract
2 teaspoons almond extract
6 eggs, at room temperature
3 cups all-purpose flour
1/2 pint heavy cream, at room temperature

INGREDIENTS FOR FANNY'S CHOCOLATE ICING:
2 (1-ounce) squares Baker's Unsweetened Chocolate
1/2 cup water
1 egg white
1-1/2 (16-ounce) boxes confectioners' sugar
1/3 cup milk
Optional: chopped pecans, to taste

TO PREPARE:

Cream butter and add sugar, beating until light and smooth.  Add vanilla and almond extracts.  Add eggs one at a time, beating at medium speed after each addition.  Add flour and heavy cream alternately, mixing well.  Pour batter into a greased and floured 10-inch tube or Bundt pan.  Place in a cold oven and immediately turn heat to 350 degrees.  Bake 1-1/4 hours.  Cool on wire rack before icing.

To prepare icing, melt chocolate and butter in top of double boiler.  Beat egg white until stiff and add to chocolate mixture.  Remove from heat and add confectioners' sugar.  Gradually add milk while beating to a creamy consistency.  Stir in optional pecans.  Frost cooled cake.

SERVES: 16

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A CraftELady Mailing
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