This issue "M" 
09-24-15

 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. Macayo's Green Corn Tamales with Baja Sauce
2. Marinated, Charcoaled Sesame-Chicken 
3. Mock Sour Cream
4. Mother's Southern Boiled Custard
5. Mushroom Fettuccine Recipe
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1. Macayo's Green Corn Tamales with Baja Sauce

Source: Macayo's, Phoenix, Arizona

Makes 12 tamales

Ingredients

Baja Sauce
2 pounds cream cheese
8 ounces half-and-half
2 ounces canned jalapeņos, sliced
Dash salt

Tamales
4 1/2 pounds corn masa
1 can (8 ounces) creamed corn
1 dozen tamale husks
12 ounces canned green chiles, diced and drained
3 cups shredded Cheddar cheese
Parchment paper

Method


For the sauce, place all ingredients in blender and mix thoroughly until smooth.
For the tamales, mix masa and corn thoroughly until masa is smooth. Lay tamale husks flat. Using a spatula, spread some corn masa mixture onto the husk. Place some chiles on the masa, then top with cheese. The ingredients should be divided evenly among the 12 tamale husks. Take each side of husk and fold, overlapping the sides. Wrap in parchment paper.
Place the tamales in a perforated double boiler, or a colander in a large pot. Add enough water to pot to produce steam. Do not let water touch tamales. Cover and bring to boil. Do not let the pot boil dry.
Steam tamales for 45 minutes to an hour. To test for doneness, unwrap a tamale. If the outside of the masa is firm and does not stick to the husk, the tamale is done.
Remove tamales from steam and let sit for about 10 to 15 minutes, until firm. Do not microwave. Top with sauce.

Approximate values per tamale (if using all the sauce): 1,047 calories, 45 g fat, 120 mg cholesterol, 30 g protein, 139 g carbohydrates, 10 g fiber, 549 mg sodium, 37 percent calories from fat

Source: Recipe Goldmine

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2. Marinated, Charcoaled Sesame-Chicken

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

INGREDIENTS:

1 whole chicken, cut up
1/2 cup soy sauce
1/4 cup water
1 Tablespoon Worcestershire sauce
1/2 cup vegetable oil
2 Tablespoons minced onion
2 Tablespoons sesame seeds
1 Tablespoon sugar
1 teaspoon ground ginger
3/4 teaspoon salt
1 clove garlic, minced
1/8 teaspoon red pepper

TO PREPARE:

1.  Mix all ingredients except chicken.
2.  Pour over chicken.  Marinate chicken for 12 hours.
3.  Cook on outside grill.

SERVINGS:  6    
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3. Mock Sour Cream

This is far lower in fat, saturated fat and cholesterol than the real thing, but you'll hardly notice a difference in taste or texture.

1 cup low-fat cottage cheese
2 tablespoons lemon juice
2 tablespoons low-fat mayonnaise
1/4 cup buttermilk
Zest of 1/2 lemon

Put all the ingredients in a blender or food processor and mix until creamy smooth.

Makes 1 1/2 cups.

Source: Recipe Goldmine

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4. Mother's Southern Boiled Custard
Real custard that's better than any store brand

From, "Atlanta Cooknotes," published in cooperation with your Daily InBox newsletter.


INGREDIENTS:
5 large eggs
3/4 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract
1 quart milk
Optional: 1 teaspoon brandy, bourbon, or sherry

TO PREPARE:

With an electric beater, beat eggs for one minute.  In top of double boiler, combine eggs with other ingredients.  Do not heat milk first.  Cook over, not in, simmering water, stirring constantly until mixture coats spoon.  Cool and beat again with electric beater at medium speed for 2 to 3 minutes.  Pour into a 6-cup bowl or individual dishes; chill three hours.

SERVES: 4 - 6

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5. Mushroom Fettuccine Recipe
Creamy pasta to warm your evening

From, "Atlanta Cooknotes," published in cooperation with your Daily InBox newsletter.


INGREDIENTS:
1 garlic clove, pressed
2 tablespoons olive oil
1 tablespoon unsalted butter
1/2 pound mushroom caps, sliced
1 pound fettuccine
3 tablespoons unsalted butter
1/2 to 1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
salt and pepper, to taste

TO PREPARE:

Saute the garlic in olive oil for two minutes.  Add 1 tablespoon butter and mushrooms, and cook until tender.  Cook fettuccine in boiling, salted water for 10 to 12 minutes or until tender.  Drain.  Melt 3 tablespoons butter in a pan and toss noodles in it.  Add mushroom mixture and 1/2-cup heavy cream.  More cream can be added if the mixture seems too dry.  Top with cheese and salt and pepper, to taste.

SERVES: 4 - 6
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A CraftELady Mailing
Julia G
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