This issue "P" 
04-09-15

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

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Index
1. Parmesan Puffs
2. Pasta with Pesto 
3. PEACHY MANGO DRINK
4. Pecan Crust Pork Chops
5. Peppered Shrimp
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1. Parmesan Puffs

PREP 15 mins
COOK 15 mins
READY IN 30 mins

Original recipe makes 8 puffs

Ingredients:
1/2 cup milk
1/4 cup margarine
1/2 cup all-purpose flour
2 eggs
3/4 cup grated Parmesan cheese
1 cup marinara sauce

Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking sheet.
In a medium saucepan, bring milk and margarine to boil over medium high heat. Stir in flour and reduce heat to low. Vigorously stir until thick enough to form into a ball. Remove from heat.
Beat eggs into the mixture until smooth. Stir in Parmesan cheese.
Drop the dough by rounded teaspoonfuls onto the prepared baking sheet. Bake in the preheated oven 15 minutes, or until puffed and golden brown. Serve warm with warmed marinara sauce for dipping.

Source: AllRecipes.com

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2. Pasta with Pesto

Enjoy this pasta dish for your next family dinner!

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 cups fresh basil leaves
4 garlic cloves, chopped
1 cup pine nuts, walnuts or pecans, toasted
3/4 cup good-quality olive oil
1/2 cup (2 ounces) freshly grated Parmesan cheese
1/2 cup (2 ounces) freshly grated Romano cheese
Salt and freshly ground pepper to taste
1 pound hot cooked pasta

TO PREPARE:
Process the basil, garlic and pine nuts in a food processor fitted with a steel blade or in batches in a blender until finely chopped.  Add the olive oil gradually, processing constantly until incorporated.  Add the Parmesan cheese, Romano cheese, salt and a generous grinding of pepper and process just until combined.  Spoon approximately 1/2 to 3/4 cup of the pesto over hot cooked pasta on a serving platter.  Store the leftovers, covered. in the refrigerator.
    

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3. PEACHY MANGO DRINK
Serves 1.
 
1/4 tsp lime zest
3 cilantro leaves
3/4 cup peach nectar, chilled
1/2 tsp lime juice
1/2 cup chopped romaine lettuce
1 cup frozen diced mangoes and peaches
 
In blender, puree all ingredients and 1/2 cup ice cubes 30 seconds.
SERVE immediately...

Source: Jared

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4. Meat and Poultry:
Pecan Crust Pork Chops

from True Grits . . .
Tall Tales and Recipes from the New South

INGREDIENTS:

1/2 cup light soy sauce
1/4 cup lemon juice
2 tablespoons dark brown sugar
4 medium green onions, chopped
2 teaspoons prepared horseradish
1/4 teaspoon grated gingerroot
4 (8-ounce) pork chops
1/4 cup flour
1/2 cup finely chopped pecans
1/4 cup white or yellow cornmeal
1 teaspoon salt
1/2 teaspoon white pepper
1/4 cup olive oil

TO PREPARE:

*  Combine the soy sauce, lemon juice, brown sugar, green onions, horseradish and ginger in a shallow dish.  Add the pork chops, turning to coat well.  Marinate, covered, in the refrigerator for 1 hour or longer; drain.

*  Combine the flour, pecans, cornmeal, salt and white pepper in a shallow dish.  Add the pork chops and coat well.

*  Heat the olive oil in a large skillet until hot but not smoking.  Brown the pork chops in the olive oil for 5 to 7 minutes on each side or until cooked through.

SERVES:  4

Copyright 1994 The Junior League of Atlanta, Inc.  All rights reserved.  Visit The Junior League of Atlanta web site (http://www.jlatlanta.org/cookbooks/) to purchase copies of True Grits . . . Tall Tales and Recipes from the New South and other fine cookbooks, or call (404) 233-4767. 

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5. Peppered Shrimp

Calling All Shrimp Lovers


From "From Portlandís Palate...A Collection of Recipes from the City of Roses," published in cooperation with your DailyInbox newsletter.


INGREDIENTS:
1/4 pound unsalted butter (1 cube), divided

1/4 cup green onion, finely diced

1/4 cup red onion, chopped

1/2 teaspoon garlic, minced

2 tablespoons red pepper, seeded, deveined and chopped

2 tablespoons green pepper, seeded, deveined and chopped

1/2 teaspoon cayenne pepper

1/4 teaspoon freshly-ground black pepper

1/2 teaspoon dried basil

3/4 pound medium to large shrimp, peeled and deveined

1/3 pound sliced fresh mushrooms (7 to 10 mushrooms)

6 tablespoons chicken broth, divided

2 tablespoons chopped parsley


TO PREPARE:
In a large saute pan over medium heat, melt half of the butter.  Add onions, garlic, peppers and seasonings and saute until ingredients soften, about 4 to 5 minutes.

Stir in shrimp and cook 1 minute or until shrimp turn pink on both sides.

Add mushrooms and 1/4 cup of broth to shrimp and stir.  Add remaining butter, parsley and remaining broth.  Cook until sauce thickens slightly.

Serve immediately over pasta or rice.

SERVES: 4
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