This issue "Q" 
10-22-15

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

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Index
1. Quadruple Chocolate Cookies
2. Queen Victoria Chicken Breasts
3. Quick Barbecue Beef Bake
4. Quickie French Onion Soup
5. Quince Chutney
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1. Quadruple Chocolate Cookies

Base: Cookies

Ingredients:
1 1/4 Cup(s) Unsalted butter, softened
2 Cup(s) Granulated Sugar
2 Eggs
2 Teaspoon(s) Pure vanilla extract
3 Cup(s) All purpose flour
3/4 Cup(s) Cocoa Powder
1 Teaspoon(s) Baking soda
1/2 Teaspoon(s) Salt
2 Cup(s) White chocolate chips
1 Cup(s) Semi-sweet chocolate chips
1 Cup(s) Milk chocolate chips

Directions: 
Preheat oven to 350. Cream together butter and sugar. Add eggs and vanilla and continue mixing until creamy. In separate bowl combine flour, cocoa powder, baking soda, and salt. Mix well and then add to creamy mixture. Mix until thoroughly blended. Add all of the different chips and fold into batter. Drop by teaspoon onto ungreased cookie sheet. Bake for 10 to 12 minutes.

George Geary/Disneyland Pastry Chef
Posted on Feb 20, 1998

Nutrition (calculated from recipe ingredients) 
---------------------------------------------- 
Calories: 6042 
Calories From Fat: 2616 
Total Fat: 302.6g 
Cholesterol: 982.1mg 
Sodium: 2638mg 
Potassium: 1598.6mg 
Carbohydrates: 830.8g 
Fiber: 41.5g 
Sugar: 401.9g 
Protein: 73.4g 

Source: FreeGroups.net
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2. Queen Victoria Chicken Breasts

Base: Poultry

Number of Servings: 8

Ingredients:
1 1/2 Pound(s) Ground veal
1/4 Pound(s) Mushrooms, sauteed
2 Eggs, beaten
1/2 Tablespoon(s) Onion powder
1 up to 2 Tablespoon(s) Seasoned breadcrumbs
8 Chicken cutlets
1 Puff pastry dough squares
1 17-oz dark sweet pitted Cherries
1 Tablespoon(s) Cornstarch
1 Tablespoon(s) Cold water
2 Tablespoon(s) Sugar
2 Tablespoon(s) Brandy or rum, optional

Directions: 
To prepare filling, combine the ground veal with the sauteed mushrooms. Add the beaten eggs and season with the onion powder. Stir in the bread crumbs. Mix well. Preheat the oven to 400 degrees F. Lightly grease a 10 x 15 x 1 inch baking pan; set aside. Pound each chicken cutlet to flatten slightly. Spoon an eighth of the filing across the center of each cutlet. Roll up. Roll out each puff pastry square to accommodate the chicken roll. Place the chicken roll seam side down on the pastry. Roll the pastry around the chicken. Fold up the pastry edges and seal. Arrange the rolls seam side down on the prepared baking pan. Place in the preheated oven and bake for 10 minutes. Lower the heat to 325 degrees F. and continue baking for an additional 45 to 50 minutes, until golden brown. Serve with Cherry Jubilee Sauce.

Cherry Jubilee Sauce: (makes about 2 cups)
Into a 1 cup measure, drain the syrup from the cherries. Add water, if necessary to make one cup of liquid. In a small sauce pan, dissolve the cornstarch in the tablespoon of water. Add the sugar and blend in the syrup. Stir until smooth. Cook over low heat, stirring constantly until the mixture thickens and bubbles, about 1 minute. Stir in the cherries and optional liquor.

JEWISH-FOOD digest 275. From the Jewish Food recipe list.
Date: Tue, 23 Jul 1996 
from: Kosher Cookery: Classic and Contemporary by Frances R. AvRutick

Nutrition (calculated from recipe ingredients) 
---------------------------------------------- 
Calories: 289 
Calories From Fat: 49 
Total Fat: 5.5g 
Cholesterol: 112.8mg 
Sodium: 1227.2mg 
Potassium: 545.9mg 
Carbohydrates: 34.9g 
Fiber: 2.1g 
Sugar: 3.6g 
Protein: 25.3g 

Source: FreeGroups.net    
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3. Quick Barbecue Beef Bake

Number of Servings: 10

Ingredients:
1 Pound(s) Ground beef
3/4 Cup(s) Chopped onion
18 Ounce(s) Barbecue sauce
2 Cup(s) Shredded cheddar cheese
2 Cup(s) Bisquick Original or Reduced
Fat baking mix
1 Cup(s) Milk
2 Eggs

Directions: 
Prep time: 18 minutes.
Bake time: 27 minutes.
HEAT oven to 400'F.

Cook ground beef and 1/2 cup of the onion in 10" skillet until beef is brown; drain. Stir in barbecue sauce. Spoon into ungreased 13x9x2" baking dish; sprinkle with cheese. STIR baking mix, milk and eggs until blended. Pour over beef mixture. Sprinkle with remaining onion.

BAKE 25-27 minutes or until crust is light golden brown.

From Tuscon area newspapers, 1994, 3rd quarter, courtesy of Mike Orchekowski.


Nutrition (calculated from recipe ingredients) 
---------------------------------------------- 
Calories: 348 
Calories From Fat: 180 
Total Fat: 19.9g 
Cholesterol: 105.4mg 
Sodium: 765.8mg 
Potassium: 332.2mg 
Carbohydrates: 23.5g 
Fiber: <1g 
Sugar: 18.9g 
Protein: 17.7g 

Source: FreeGroups.net

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4. Quickie French Onion Soup
Recipe by Sionell 

"My family loves French Onion Soup. My friend gave me this wonderful recipe so we could have great French onion soup at home. The best part is I do not have to slave over a stove all day to make this quickie soup. To make this recipe make sure you have four soup crocks, since each serving is broiled in its own bowl. One last hint, fried minced garlic is available at a local Asian grocery stores or you can saute your own."

Original recipe makes 4 servings
Change Servings

Ingredients
2 tablespoons minced garlic
1 onion, sliced into thin rings
1 1/2 tablespoons butter
3 (10.5 ounce) cans condensed chicken broth
2 (10.5 ounce) cans condensed beef broth
1 teaspoon ground black pepper
1 (1 ounce) package au jus gravy mix
2 cups croutons
8 slices Swiss cheese

PREP 10 mins

COOK 40 mins

READY IN 50 mins

Directions
In a small skillet over medium heat, cook garlic until just golden. Set aside.
In a skillet, cook sliced onions in butter, over medium low heat, until a caramel color is reached (any onion that is burned during this process should be discarded). Set aside.
Combine chicken and beef broth in a 2 quart saucepan. Add fried garlic, fresh ground pepper and sauteed onions. Bring the soup mixture to a boil and then simmer over low heat for 15 minutes. Stir in the packaged gravy mix and simmer for another 10 minutes.
Turn on oven broiler and divide soup evenly among 4 oven safe soup crocks. Place several croutons on the top of the soup followed by two slices of Swiss cheese on top of the croutons. Make sure that the cheese does not sink into the soup. Place soup crocks on a cookie sheet and place under the broiler. Broil until the cheese is golden brown and bubbling. Let cool slightly before serving.

Source: AllRecipes.com

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5. Quince Chutney

Base: Fruits

Ingredients:
3 13/4 to 2 lbs. quince
2/3 Cup(s) Finely slivered peeled fresh Ginger
1 Cup(s) Raspberry vinegar
1 1/2 Cup(s) S sugar
1/2 Cup(s) Currants

Directions: 
Rinse quince. Cut in 1/4's (quince can be very hard in the centre), cut out core, then slice fruit into 1/4" thick pieces. Put ginger in a 3-4qt. pan and add 4-5 cups water. Bring to boiling, uncovered, on high heat. Drain off water and add quince, vinegar, sugar and currants to pan. Bring to boil, then boil gently, uncovered, until 1/2 cup syrup remains. Stir occasionally. Serve warm or cool. If made ahead, cover and chill up to 2 weeks or freeze. I serve this with grilled chicken and apple-quince griddle cakes.

Recipe By : MS Bello

Nutrition (calculated from recipe ingredients) 
---------------------------------------------- 
Calories: 1400 
Calories From Fat: 2 
Total Fat: <1g 
Cholesterol: 0mg 
Sodium: 11.4mg 
Potassium: 896.5mg 
Carbohydrates: 367.8g 
Fiber: 4.9g 
Sugar: 347.9g 
Protein: 3g 

Source: FreeGroups.net
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