This issue "L" 
09-10-15

 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. La Fogata's Green Chicken Enchiladas
2. Lacto-ovo: Apple Cake 
3. Lactose-free Chocolate Cake
4. Lamb Curry
5. Lemon Squares Recipe
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1. La Fogata's Green Chicken Enchiladas

Ethnicity: Mexican
Base: Poultry

Ingredients:
1/4 Pound(s) Tomatillos, quartered
1/2 Cup(s) Water
1 Clove garlic, whole
2 Serrano chiles
1/4 Teaspoon(s) Salt
1/4 Teaspoon(s) Pepper
1/3 Cup(s) Cilantro leaves, loosely packed chopped
Chicken stock, if needed
2 Whole chicken breasts
Lightly salted water
1 Cup(s) Chicken stock
1 Cup(s) Peanut Oil
8 Corn tortillas
1 Cup(s) Sour cream
1 Pound(s) Mozzarella cheese, grated

Directions: 
Boil tomatillos in water with garlic, chiles, salt and pepper until soft, about 15-20 minutes. Puree cooked sauce in blender to liquefy. While blending, add washed cilantro leaves. Set aside. The sauce yield is about 2 and 1/2 cups. It will thicken upon standing and you may need to thin with chicken stock. Simmer chicken in lightly salted water until tender about 10-15 minutes. Cool. Chicken will be slightly undercooked. Shred cooked chicken and then, just prior to serving, heat in 1 cup chicken stock. This will heat chicken without over cooking. In medium skillet, heat oil to 300 degrees. Pass tortillas into hot oil for a few seconds to soften and seal. Remove carefully and set aside between paper towels. Do this just prior to assembly. Fill softened tortillas with shredded chicken and 1-2 tablespoons sauce. Roll up and place seam-side-down in casserole. Pour green sauce over top and garnish with sour cream and cheese. Place in 375-degree oven 5-8 minutes or just long enough to melt cheese.

Note: Sauce may be made a day in advance, but the dish is best when chicken is freshly prepared.

From: Mike Fulcher from `Creative Mexican Cooking' by Anne Lindsay Greer

Nutrition (calculated from recipe ingredients) 
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Calories: 778 
Calories From Fat: 522 
Total Fat: 59.2g 
Cholesterol: 118.3mg 
Sodium: 701.2mg 
Potassium: 426.8mg 
Carbohydrates: 22.2g 
Fiber: 2.3g 
Sugar: 3.3g 
Protein: 40.2g 

Source: FreeGroups.com
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2. Lacto-ovo: Apple Cake

Ingredients:
2 Eggs
2 Cup(s) Sugar
1/2 Cup(s) Oil
1 Teaspoon(s) Vanilla
2 Cup(s) Flour, unbleached white
1/2 Teaspoon(s) Salt
1 Teaspoon(s) Baking soda
2 Teaspoon(s) Cinnamon
1/4 Teaspoon(s) Nutmeg
5 Apples, diced
1 Cup(s) Walnuts, chopped

Directions: 
Beat eggs until light & fluffy. Gradually add in sugar, oil & vanilla. Sift together flour, salt, soda, cinnamon & nutmeg (I don't sift, just mix); add to first mixture. Stir in apples & walnuts. Place in greased 9x13" pan. Bake in 350 deg. oven for 45 min. or until center springs back when touched. Allow to cool in pan on a rack for 15 min; spread with Cream Cheese Frosting.

CREAM CHEESE FROSTING
1 pkg (3 oz) cream cheese
3 T butter, softened
1/2 t vanilla
1 1/2 c powdered sugar

Beat cream cheese and butter together. Add vanilla and beat. Gradually beat in powdered sugar until smooth.

Note: Both cake and frosting freeze well. --
Gina Pasquale

Nutrition (calculated from recipe ingredients) 
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Calories: 4716 
Calories From Fat: 1720 
Total Fat: 198.7g 
Cholesterol: 372mg 
Sodium: 2582.5mg 
Potassium: 1698.6mg 
Carbohydrates: 707.7g 
Fiber: 34g 
Sugar: 475.8g 
Protein: 58.2g 

Source: FreeGroups.net
    
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3. Lactose-free Chocolate Cake

Number of Servings: 8

From: Kathy Czopek Date: 21 Nov 1995
This is a WONDERFUL, rich chocolate cake -- you'll never detect the lack of oil or eggs. I believe its origin is a 4-H Club Cookbook. I've made it for years; it's the best, basic chocolate cake I've ever had -- with or without milk & eggs!


Ingredients:
1 1/2 Cup(s) Flour
1 Cup(s) Sugar
1/4 Cup(s) Cocoa
1 Teaspoon(s) Baking soda
1/2 Teaspoon(s) Salt
1 Teaspoon(s) Vinegar
1 Teaspoon(s) Vanilla
1/3 Cup(s) Oil
1 Cup(s) Cold water

Directions: 
FUNNY CAKE: Mix together first 5 ingredients. Add remaining ingredients all at once. Mix well. Spread in greased and floured 8x8" pan. Bake 350degrees, about 30 minutes. Double recipe for 13x9" pan or Bundt pan. 

Nutrition (calculated from recipe ingredients) 
---------------------------------------------- 
Calories: 270 
Calories From Fat: 85 
Total Fat: 9.7g 
Cholesterol: 0mg 
Sodium: 304mg 
Potassium: 67.6mg 
Carbohydrates: 44.5g 
Fiber: 1.5g 
Sugar: 25.1g 
Protein: 2.9g 

Source: FreeGroups.net

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4. Lamb Curry

This spicy dish may bring tears to your eyes, but it will definitely have you crying for more!

From, "Traditions - A Taste of the Good Life," published in cooperation with your Daily InBox newsletter.

Ingredients
- 2 cooking apples, cored, pared and sliced
- 1 green pepper, chopped
- 2 onions, sliced
- 1 clove garlic, crushed
- 2 Tablespoons olive oil
- 2 Tablespoons flour
- 1 Tablespoon curry powder
- 1/2 teaspoon salt
- 1/2 teaspoon marjoram
- 1/2 teaspoon thyme
- 1 cup consomme
- 1/2 cup dry red wine
 - Juice of 1 lemon
 - Grated lemon rind
- 1/2 cup seedless raisins
- 2 whole cloves
- 2 cups lamb, cooked and diced
- 1/4 cup shredded coconut
- 1 Tablespoon sour cream

Step 1
Saute apples, green pepper, onions and garlic in olive oil until onions are limp.  Add flour, curry powder, salt, marjoram and thyme.  Mix well and cook for 5 minutes, stirring constantly.

Step 2
Add consomme, wine, lemon juice, lemon rind, raisins and cloves. Simmer for 20 to 30 minutes.  Add lamb and coconut and heat for 15 minutes.

Step 3
Just before serving, add sour cream and mix thoroughly.

HINT: Serve over hot rice with your choice of condiments: Major Grey's Mango Chutney, chopped kumquats, candied ginger, chopped green onions, orange rind, coconut, chopped egg yolks, chopped egg whites, chopped crisp bacon, raisins, cashews, pine nuts or peanuts.


SERVINGS:  4 - 6
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5. Lemon Squares Recipe

Pucker up for this one

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


INGREDIENTS FOR CRUST:

1 cup butter, melted
2 cups sifted flour
1/2 cup powdered sugar
1/4 teaspoon salt

INGREDIENTS FOR TOPPING:

4 eggs, beaten
2 cups granulated sugar
4 Tablespoons sifted flour
5 Tablespoons lemon juice
1-1/2 Tablespoons grated lemon rind

TO PREPARE CRUST:

Mix ingredients and pat into bottom of 13x9-inch baking pan.  Bake at 350 degrees for 20 minutes.

TO PREPARE TOPPING:

Mix above ingredients and pour on top of baked crust.  Put back into 350 degree oven for 25 to 30 minutes.  When cool, sprinkle with powdered sugar and cut into squares.
 
YIELD: 24 small squares

Copyright 1994 The Junior League of Baton Rouge, Inc.  All rights reserved.  Visit The Junior League of Baton Rouge website to purchase copies of River Road Recipes II and other fine cookbooks, or call (225) 924-0298.
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