This issue "S" 
04-30-15

 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. Scrambled Egg Casserole Recipe
2. Seafood Tetrazzini 
3. Shrimp Etoufee
4. Southwestern Cashews
5. Spicy Santa Fe Macaroni And Cheese
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1. Scrambled Egg Casserole Recipe

Add a glass of fresh orange juice


From, "To Market, To Market...A Collection of Kentucky Recipes," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

1 cup cubed or ground country ham
1/4 cup chopped green onion
7 Tablespoons melted butter, divided
12 eggs, beaten
1 can (4 ounces) sliced mushrooms, drained
2-1/4 cups soft bread crumbs
1/8 teaspoon paprika

TO PREPARE:

1.  In a large skillet, saute ham and green onion in 3 Tablespoons melted butter until onion is tender.  Add eggs, and cook over medium-high heat, stirring to form large, soft curds.
2.  When eggs are set, stir in mushrooms and cheese sauce. Spoon egg mixture into greased 9 x 13-inch baking dish.
3.  Combine 4 Tablespoons melted butter and bread crumbs, mixing well.  Spread evenly over egg mixture.  Sprinkle with paprika.  Cover and chill overnight.
4.  Bake uncovered at 350 degrees for 30 minutes or until thoroughly heated.

INGREDIENTS for Cheese Sauce:

2 Tablespoons butter
2-1/2 Tablespoons flour
2 cups milk
1/2 teaspoon salt
1/8 teaspoon pepper
4 ounces Cheddar cheese, shredded

TO PREPARE

Cheese Sauce:

1.  Melt butter in heavy skillet over low heat.  Blend in flour and cook 1 minute.  Gradually add milk; cook over medium heat until thickened, stirring constantly.
2.  Add salt, pepper, and cheese, stirring until cheese melts and mixture is smooth.

SERVINGS:  8 - 10

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2. Seafood Tetrazzini

Infuse ocean flavors into your pasta tonight

From, "River Road Recipes, The Textbook of Louisiana Cuisine," published in cooperation with your Daily InBox newsletter.


INGREDIENTS:

1 package (8 ounce) spaghetti 
2 cups tomato juice
1 pound raw shrimp
1-1/2 pounds scallops
2 teaspoons salt
1 teaspoon caraway seeds
2 Tablespoons vinegar
2 Tablespoons butter
2 Tablespoons flour
2 cups milk
1/4 cup sherry

TO PREPARE:

Cook spaghetti until tender.  Drain.  Pour tomato juice over it and cook slowly 30 minutes.  Stir frequently.  Peel shrimp and cover cleaned shrimp and scallops with boiling water seasoned with salt, caraway seeds and vinegar.  Cook 20 minutes.  Make a cream sauce melting butter and stirring in flour until smooth and bubbly.  Add milk and stir.  Add drained seafood to sauce, season with sherry and stir in spaghetti-tomato mixture.  Transfer to a large baking dish (2 quart), dot with a little butter and broil 4 inches from flame, until surface is brown.  Serve hot. 


SERVES: 6 - 8
    
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3. Pasta, Seafood and Eggs:

Shrimp Etoufee

from Traditions...A Taste of the Good Life
            ___________________________________

INGREDIENTS:

1/2 stick butter
2 Tablespoons flour
1 cup chopped onion
1/2 cup chopped celery
1/3 cup chopped bell pepper
1 large clove garlic, mashed
1 Tablespoon Worcestershire sauce
1 Tablespoon minced parsley
1 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup water
1-1/2 pounds shrimp, peeled and deveined

TO PREPARE:

In a heavy 2 quart saucepan, melt butter.  Add flour and 
cook over low heat, stirring constantly to make a light 
brown roux.  Add onion, celery, bell pepper and garlic.  
Cook until vegetables are soft.  Add remaining ingredients 
except for shrimp.  Simmer for 15 minutes, stirring 
occasionally.  Add shrimp and cook until done, 3 to 5 
minutes.  Turn off and let cool.  Flavor is enhanced if 
refrigerated overnight and reheated.  Serve over hot rice.

SERVINGS:  6
           ___________________________________

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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4. Southwestern Cashews

Serve these spicy nuts at your holiday cocktail party.

Makes 4 cups

4 cups Cashews, whole
3 Tablespoons Butter
1/2 teaspoon Cayenne pepper
2 teaspoons Kosher salt
1 teaspoon Cumin
1 teaspoon Coriander
Melt the butter in a heavy skillet. Add the nuts and cook,
stirring frequently, until lightly browned. Drain. Toss
with the spices. Allow to cool before serving.

- Nick Sundberg
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5. Spicy Santa Fe Macaroni And Cheese

Use this recipe to spice up a traditional favorite!

Serves 4-6

3 Tablespoons Butter
3 Tablespoons Flour
2 cups Milk
12 ounces Pepper Jack cheese, grated
2 cups Diced tomatoes and chilies, canned (Rotel brand, for
example)
12 ounces Elbow macaroni

Melt the butter in a saucepan. Whisk in the flour and cook
over medium heat for 3 minutes. Whisk in the milk, reduce
the heat and simmer for 5 minutes, stirring frequently.
Slowly whisk in the cheese until melted. Whisk in the
tomatoes. Set aside. Preheat the oven to 350. Cook the
macaroni until just tender. Drain. Lightly oil a 2-quart
casserole dish. Toss together the sauce and cooked
macaroni. Add to the casserole dish. Bake until bubbly
(about 30 minutes).

- Nick Sundberg
 
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