This issue "O" 
10-08-15

 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. Oak Knoll Creme Fettuccine
2. Oat Bran Banana Bread (Bread Machine)
3. Oaxaca Tacos 
4. O'donoghue's Beef Stew
5. Ol' Settlers' Baked Beans
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1. Oak Knoll Creme Fettuccine

Base: Pasta

Number of Servings: 6

Ingredients:
6 Tablespoon(s) Butter
2 Cloves garlic, minced
1 Teaspoon(s) Flour
1 Cup(s) Oak Knoll Chardonnay
1 Cup(s) Cream
3/4 Cup(s) Tomatoes, seeded and chopped
1/2 Cup(s) Minced fresh dill
3 Cup(s) Steamed vegetables
asparagus mushrooms and red pepper
1 Pound(s) Fettuccine, cooked al dente
3/4 Pound(s) Cooked shrimp or crab
Freshly grated Parmesan cheese
Toasted hazelnuts

Directions: 
Melt butter, saute garlic until soft. Stir in flour, cook 1-2 minutes. Slowly add Chardonnay, stirring constantly, then add cream, tomatoes, and dill. Simmer 5-10 minutes, add salt and pepper to taste. Stir steamed vegetables into hot fettuccine, then add sauce and seafood. Toss until mixed well. Serve on warm plates, topped with Parmesan cheese and toasted hazelnuts. Serves 6.

Posted on Mar 18, 1998

Nutrition (calculated from recipe ingredients) 
---------------------------------------------- 
Calories: 737 
Calories From Fat: 615 
Total Fat: 69.9g 
Cholesterol: 134.8mg 
Sodium: 892.4mg 
Potassium: 245.3mg 
Carbohydrates: 6.4g 
Fiber: <1g 
Sugar: <1g 
Protein: 23.7g 

Source: FreeGroups.net

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2. Oat Bran Banana Bread

Base: Breads

Number of Servings: 12

Ingredients:
3/4 Cup(s) Water
1/2 Cup(s) Mashed bananas
1 Egg
1/2 Cup(s) Oat bran
2 3/4 Cup(s) Gold Medal Better For Bread Flour
3 Tablespoon(s) Sugar
1 1/2 Teaspoon(s) Salt
1 1/2 Tablespoon(s) Nonfat dry milk
1 1/2 Teaspoon(s) Dry yeast

Directions: 
Add ingredients to pan in order listed. Program for regular bread and push start.

Recipe by: 366 Low-Fat Brand-Name Recipes
Posted on Apr 07, 1998 

Nutrition (calculated from recipe ingredients) 
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Calories: 115 
Calories From Fat: 6 
Total Fat: <1g 
Cholesterol: 15.5mg 
Sodium: 298.7mg 
Potassium: 41.6mg 
Carbohydrates: 23.4g 
Fiber: <1g 
Sugar: 3.3g 
Protein: 3.5g 

Source: FreeGroups.net
    
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3. Oaxaca Tacos

Number of Servings: 5

Ingredients:
1/2 Cup(s) Grated cheddar cheese
grated
1/2 Cup(s) Smoked mozzarella, grated
1/2 Tablespoon(s) Ground chipotle chilies
10 Corn tortillas
2 Tablespoon(s) Vegetable oil
1 1/2 Cup(s) Mashed potatoes, cold
3/4 Cup(s) Anaheim chilies, roasted & diced


Directions: 
Preheat oven to 425 degrees. In bowl, toss cheeses with chipotle chiles. Set aside. Brush tortillas with oil on both sides and lay out on work surface. Divide potatoes evenly among tortillas. Flatten potatoes slightly with hands or fork on center of tortillas. Sprinkle with cheese mixture and mild chiles down middle of potatoes. Gently roll tortillas around filling until tortillas overlap. Secure with toothpicks and place seam side down in baking pan. Bake, until filling is hot and cheese has begun to melt, about 15 minutes. Makes 5 servings. 15 grams of fat per 2 tortillas.

|NOTES : September 1996 Vegetarian Times Magazine. Recipe by: Cafe Flora

Nutrition (calculated from recipe ingredients) 
---------------------------------------------- 
Calories: 357 
Calories From Fat: 179 
Total Fat: 20.4g 
Cholesterol: 41.8mg 
Sodium: 596.1mg 
Potassium: 133.7mg 
Carbohydrates: 25.8g 
Fiber: 2.7g 
Sugar: <1g 
Protein: 18.9g 

Source: FreeGroups.net

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4. O'donoghue's Beef Stew

Base: Beef

Ingredients:
1 1/2 Pound(s) Round steak, or stew Steak
3 Carrots
3 parsnips
1/2 Cup(s) Barley, pearled
8 Potatoes
Stock or soup mixture, beef Or oxtail
Salt
Pepper
mixed herbs

Directions: 
Boil some water in a large saucepan, sufficient to cover the meat and have approx 1" left above. Put in the chopped (large chunks) meat, lower heat to keep the stew simmering, put in the chopped/diced carrots and parsnips, add herbs, salt and pepper to taste, leave simmer for a while (say 20 mins). Add the peeled whole potatoes and some stock/soup mixture or corn flour to thicken, keep the mixture simmering and stir occasionally, after about 1hr from start-time taste and check the potatoes. If it tastes ok then it's done. Remember the best stews are left on for a long time 1 1/2 hrs or more.

Contributed by: Desmond P. O'Donoghue (8614903@ul.ie)
Recipe By: "Aine.McManus" <mcmanus@maths.anu.edu.au>, Gaelic List File

Nutrition (calculated from recipe ingredients) 
---------------------------------------------- 
Calories: 838 
Calories From Fat: 52 
Total Fat: 6.1g 
Cholesterol: 6.4mg 
Sodium: 1602.1mg 
Potassium: 3182.1mg 
Carbohydrates: 181.8g 
Fiber: 33.7g 
Sugar: 12.3g 
Protein: 23.7g 

Source: FreeGroups.net

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5. Ol' Settlers' Baked Beans

Try this delicious Baked Bean recipe

From, " Great Lake Effects...Buffalo Beyond Winter and Wings" published by The Junior League of Buffalo, Inc. in cooperation with your Daily InBox newsletter.

INGREDIENTS:
8 ounces ground sirloin
8 ounces bacon, chopped
1 onion, chopped
1 (16-ounce) can kidney beans
1 (16-ounce) can lima beans, drained
1 (16-ounce) can pork and beans
1/2 cup packed brown sugar
1/3 cup sugar
1/4 cup catsup
1/4 cup barbecue sauce
2 Tablespoons prepared mustard
2 Tablespoons molasses
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon pepper

TO PREPARE:
Brown the ground sirloin, bacon and onion in a large skillet, stirring frequently; drain. Stir in the kidney beans, lima beans, pork and beans, brown sugar, sugar, catsup, barbecue sauce, prepared mustard, molasses, chili powder, salt and pepper. 
 
Spoon into a 9x13-inch baking pan two tablespoons honey or corn syrup may be substituted for the molasses and 2 teaspoons dry mustard for the prepared mustard. Bake, uncovered, at 350 degrees for 1 hour.
 
NOTE:  Great for picnics with hot dogs and hamburgers.

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