This issue "E" 
07-16-15

 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. Easy "no-bake" Cookies
2. Eden Isle Chicken 
3. Edie's Blintz Souffle
4. Eggs Florentine Recipe
5. Emeril's Chili 
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1. Easy "no-bake" Cookies

Base: Desserts

Ingredients:
2 Cup(s) Sugar
1/2 Cup(s) Butter
4 Tablespoon(s) Cocoa
1/2 Cup(s) Evaporated milk
1/2 Cup(s) Peanut butter
3 Cup(s) Dry oatmeal
1/2 Teaspoon(s) Vanilla
1/4 Teaspoon(s) Salt

Directions: 
Combine sugar, butter, milk, salt, & cocoa, boil one min. Remove from heat & add vanilla, peanut butter & oatmeal. Stir together, then drop by spoonfuls onto waxed paper.~- 

Nutrition (calculated from recipe ingredients) 
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Calories: 3981 
Calories From Fat: 1531 
Total Fat: 177.7g 
Cholesterol: 280.6mg 
Sodium: 1907.9mg 
Potassium: 2196.5mg 
Carbohydrates: 581.3g 
Fiber: 28.9g 
Sugar: 452.4g 
Protein: 65.3g 

Source: FreeGroups.net
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2. Eden Isle Chicken

Base: Poultry

Number of Servings: 6

Ingredients:
3 to
4 Chicken breasts, halve bone
1 Jar dried beef, 2.5-oz
8 Bacon
1 Cream of Mushroom Soup
1 Mushrooms, 4-oz
1 Pint(s) Sour cream
1 Cream cheese, softened 3-oz

Directions: 
Layer beef in large buttered casserole. Wrap a slice of bacon around each breast. Place in casserole. Mix soup, sour cream, cheese and mushrooms thoroughly. Pour over chicken, spreading evenly. Cover with foil and bake at 325 degrees F for 2-1/2 hours. Take off cover the last 30 minutes. Serve over rice. Recipe courtesy of Karen Hosey, Cutoff, LA.

Nutrition (calculated from recipe ingredients) 
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Calories: 315 
Calories From Fat: 165 
Total Fat: 18.9g 
Cholesterol: 39.9mg 
Sodium: 1168.5mg 
Potassium: 597.6mg 
Carbohydrates: 27.9g 
Fiber: 7.1g 
Sugar: 3.9g 
Protein: 10.1g 

Source: FreeGroups.net
   
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3. Edie's Blintz Souffle


Ingredients:
Filling
1 Pound(s) Ricotta cheese
8 Ounce(s) Cream cheese
2 Egg yolks, beaten
2 Tablespoon(s) Butter, melted
Sugar, To Taste
SOUFFLE
1/2 Cup(s) Butter
2 Cup(s) Sour cream
6 Eggs, beaten
1/2 Cup(s) Sugar
1 Teaspoon(s) Vanilla
1 Tablespoon(s) Grated lemon rind
1 Tablespoom
Grated orange rind

Directions: 
TO MAKE BLINTZES
1. Mix cheeses with egg yolks and 2 tablespoons melted butter. Add sugar to taste or omit.
2. Place a tablespoon of mixture in the center of each of 12 crepes. Fold edges over to make an envelope.
3. Place blintzes seam-down in a 7 1/2" by 12" casserole dish that has been sprayed with non-stick vegetable coating.

TO MAKE SOUFFLE 
1. Blend 1/2 cup melted butter, sour cream, eggs, 1/2 cup sugar, vanilla, lemon rind and orange rind in a blender or food processor. Pour over the blintzes AND LET STAND OVERNIGHT, or for at least a few hours. 
2. Bake at 325 degrees until puffy and lightly browned. (About 35 to 40 minutes) Souffle must be served immediately.

GOOD NEWS. If you want to freeze them, place on a greased baking sheet so that they are not touching each other; freeze uncovered. When frozen, remove and seal in a plastic freezer bag. Place bag in glass or container for protection; return to freezer.

Recipe By : Edie Press Greenberg

Nutrition (calculated from recipe ingredients) 
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Calories: 5104 
Calories From Fat: 3224 
Total Fat: 365.9g 
Cholesterol: 2512.7mg 
Sodium: 2638.7mg 
Potassium: 2833.5mg 
Carbohydrates: 336.3g 
Fiber: 3.8g 
Sugar: 133.4g 
Protein: 126.8g 

Source: FreeGroups.net

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4. Eggs Florentine Recipe

Relax yourself with a quick recipe and hot dinner
From "From Portlandís Palate ... A Collection of Recipes from the City of Roses," published in cooperation with your Daily InBox newsletter.


INGREDIENTS:

9 eggs, beaten
1 pint small curd cottage cheese
8 ounces Swiss cheese, grated
8 ounces feta cheese, crumbled
1/4 cup butter (1/2 cube), melted
2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
1 teaspoon ground nutmeg

TO PREPARE:
Preheat oven to 350 degrees.

Grease a 9 x 13-inch ovenproof dish.

In a large mixing bowl, beat eggs slightly.  Add cheeses and butter and mix well.  Stir in spinach and nutmeg.

Pour into prepared pan.  Bake for 60 minutes or until set.

SERVES: 8

Copyright 1992 The Junior League of Portland, Oregon, Inc. All rights reserved.

To purchase copies of From Portland's Palate . . . A Collection of Recipes from the City of Roses, visit the Junior League of Portland, Oregon web site or call (503) 297-6364.
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5. Emeril's Chili


Categories: None

Yield: 6 Servings      

      2 tb Vegetable oil
      2 c  Chopped onions
           Salt
           Cayenne
      2 lb Stewed meat
      1 tb Chili powder
      2 ts Ground cumin
           Crushed red pepper
      2 ts Dried oregano
      2 tb Chopped garlic
      3 c  Crushed tomatoes
    1/4 c  Tomato paste
      2 c  Beef stock
      1 c  Canned dark red kidney beans
      2 tb Masa flour
      4 tb Water
      1    Bag Tortilla Chips
  1 1/2 c  Grated Monterey Jack cheese
      6 tb Sour cream
      1 sm Jar of jalapenos


EMERIL LIVE SHOW #EMIB03 KICKED-UP DORM FOOD

In a large saucepan, heat the vegetable oil. When the oil is hot, add the onions and saute for 3 to 5 minutes, or until the vegetables start to wilt. Season with salt and cayenne. Stir in the stew meat, chili powder, cumin, crushed red pepper, and oregano. Brown the meat for 5 to 6 minutes. Stir in the garlic, tomatoes, tomato paste, beef stock, and beans. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid, uncovered for 1 hour, stirring occasionally, or until the beef is tender. Skim off the fat occasionally. Mix the masa and water together. Slowly stir in the masa slurry and continue to cook for 30 minutes. Reseason with salt and cayenne. Place a handful of the chips in each shallow bowl. Spoon the chili over the chips. Garnish with the grated cheese, sour cream and jalapenos.

Yield: 6 to 8 servings

Source: FreeGroups.net
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