This issue "F" 
07-23-15

 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. Gahb Fudgy Chocolate Layer Cake
2. Gail's Chicken Stir-fry  
3. Gator Juice - Non Alcoholic
4. Gourmet Grouper Fillets Recipe
5. Green Beans Provencal Recipe
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1. Gahb Fudgy Chocolate Layer Cake

Base: Cakes
Number of Servings: 12

Ingredients:
1 3/4 Cup(s) All-Purpose Flour
1 Cup(s) Unsweetened cocoa powder less 1 tablespoon
1 1/4 Teaspoon(s) Baking soda
1/8 Teaspoon(s) Salt
3/4 Cup(s) Butter, softened
2/3 Cup(s) Granulated Sugar
2/3 Cup(s) Firmly packed brown sugar
2 Eggs
2 Teaspoon(s) Vanilla extract
1 1/2 Cup(s) Buttermilk

Frosting and Garnish-
1 1/2 Cup(s) Confectioner's sugar, sifted
3 Ounce(s) Unsweetened chocolate, 3 squares melted
Chocolate shavings, optional

Directions: 
Preheat oven to 350 degrees F. Line bottoms of two 9-inch round cake pans with waxed paper. Grease paper and sides of pans. Dust with flour. Mix flour, cocoa, baking soda, and salt. In another bowl, beat butter, granulated sugar, and brown sugar at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add vanilla. At low speed, alternately beat flour mixture and buttermilk into butter mixture just until blended. Divide batter equally between prepared pans. Bake cakes until toothpick inserted in center comes out clean, 25 to 30 minutes. Transfer pans to wire racks to cool for 10 minutes. Turn out onto racks. Remove paper. Turn layers top-side up and cool completely. To prepare frosting, beat butter and confectioners' sugar at medium speed until light and fluffy. Add melted chocolate and vanilla; continue beating until shiny and smooth. Place 1 cake layer on a serving plate; spread with frosting. Top with remaining cake layer. Spread frosting on top and sides of cake. Let cake stand for at least 30 minutes before sprinkling with chocolate shavings.

NOTES : 45 minutes preparation, 25-30 minutes baking.
Recipe by: Great American Home Baking
Posted by "Valerie Whittle" on Jan 14, 1998

Nutrition (calculated from recipe ingredients) 
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Calories: 577 
Calories From Fat: 275 
Total Fat: 31.4g 
Cholesterol: 83.1mg 
Sodium: 280.4mg 
Potassium: 308.4mg 
Carbohydrates: 73.9g 
Fiber: 4.2g 
Sugar: 51.2g 
Protein: 6.6g 

Source: FreeGroups.net
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2. Gail's Chicken Stir-fry

Base: Poultry

Ingredients:
1 Breast of chicken, bite size pieces
1/4 Cup(s) Soy sauce
1 Teaspoon(s) Oil
1 Teaspoon(s) Ginger powder
Minced garlic
1 Onion
2 Carrots, peeled /sliced
1 Snow peas
1 Green pepper, chopped
1 Sliced water chestnuts
Garlic, minced
1 Cup(s) Chicken stock or bouillon
1 Tablespoon(s) Corn starch


Directions: 
Marinate the chicken in next 4 ingredients. In wok or iron skillet, heat oil and cook onion. Add chicken, cook until browned, add carrots after a few minutes add 3/4 cup chicken stock. When carrots and chicken are done add snow peas, pepper and water chestnuts. Add 1/4 cup remaining chicken stock mixed with 1 tbs corn starch. Cook until thick, serve over chinese noodles or rice.

Cheers. Gail
Recipe By : GEPlatts

Nutrition (calculated from recipe ingredients) 
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Calories: 440 
Calories From Fat: 170 
Total Fat: 19.3g 
Cholesterol: 0mg 
Sodium: 2176.4mg 
Potassium: 1029mg 
Carbohydrates: 62.7g 
Fiber: 12.2g 
Sugar: 11.6g 
Protein: 9.5g 

Source: FreeGroups.net
    
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3. Gator Juice - Non Alcoholic

Base: Beverages
Number of Servings: 4

Ingredients:
4 Peeled kiwi
1/4 Cup(s) Granulated Sugar
1/2 Cup(s) Lime juice
9 Ounce(s) Unsweetened pineapple juice
2 Cup(s) Sparkling water

Directions: 
Place all ingredients into blender with crushed ice. Blend for 1 minute.
Makes 4 servings.
Source: Adapted from Just For Kids by Jen Bays Avis, R.D. and Kathy F Ward, R.D.; as published in the Oregonian Food Day; typos by Dorothy Flatman 1996 Posted by "Tim Brown" on May 6, 1997

Nutrition (calculated from recipe ingredients) 
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Calories: 145 
Calories From Fat: 5 
Total Fat: <1g 
Cholesterol: 0mg 
Sodium: 4.7mg 
Potassium: 402.5mg 
Carbohydrates: 36.6g 
Fiber: 3g 
Sugar: 27.5g 
Protein: 1.4g 

Source: FreeGroups.net

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4. Gourmet Grouper Fillets Recipe

Don't spend time fishing around for dinner plans

From, "At Your Service...Southern Recipes, Places and Traditions," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

3/4 cup grated Parmesan cheese
1/2 cup (1 stick) butter, softened
3 Tablespoons mayonnaise
3 Tablespoons chopped green onions
2 teaspoons chopped chives
6 (8-ounce) grouper or other mild white fish filets, 1 inch thick
1/4 cup lemon juice
Pepper to taste
Garnish: Lemon slices and chives

TO PREPARE:

Combine the Parmesan cheese, butter, mayonnaise, green onions and 2 teaspoons chives in a small bowl and mix well.  Place the fish on a lightly greased rack in a broiler pan.  Drizzle with the lemon juice and sprinkle with pepper.  Broil 6 inches from the heat source for 8 to 10 minutes or until the fish flakes easily.  Remove from the oven.  Spread the fish with the Parmesan cheese mixture.  Return to the oven.  Broil for 2 minutes or until the Parmesan cheese mixture is light brown and bubbly.  Garnish with lemon slices and chives.

SERVES:  6

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5. Green Beans Provencal Recipe

This saucy addition to green beans will make your day


From "True Grits . . . Tall Tales and Recipes from the New South," published in cooperation with your Daily InBox newsletter.


INGREDIENTS:
1/2 cup water
1 pound fresh green beans, trimmed
1 onion, chopped
4 cloves of garlic, minced
2 tablespoons olive oil
4 large tomatoes, peeled, seeded, chopped
1/2 cup dry white wine
1 (2-ounce) can sliced black olives, drained
1 tablespoon lemon juice
1/4 teaspoon pepper

TO PREPARE:

*  Bring the water to a boil in a large saucepan.  Add the beans; reduce the heat to medium.  Simmer, covered, for 10 minutes or until tender.  Drain and keep warm.

*  Saute the onion and garlic in the olive oil in a large skillet over high heat for 5 minutes or until tender.  Stir in the tomatoes and wine.  Bring to a boil; reduce the heat.  Simmer for 20 minutes, stirring occasionally.  Stir in the olives.

*  Spoon the sauce over the green beans in a serving bowl.  Sprinkle with the lemon juice and pepper.

SERVES: 6
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