This issue "B" 
01-14-16

 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. Betty's Oyster Stew 
2. Blackened Fish 
3. Blue Cheese Quiche
4. Bourbon Chicken Wings
5. Broccoli and Cheese Soup
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1. Soups and Vegetables:
Betty's Oyster Stew
 
from River Road Recipes II... A Second Helping
           ___________________________________
 
INGREDIENTS:
 
1 pint shelled oysters
1/4 cup butter
1/2 cup chopped onion
1/2 cup chopped celery
1/3 cup chopped bell pepper
3 tablespoons flour
5 cups milk
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/2 tablespoon Worcestershire sauce
 
TO PREPARE:
 
Drain oysters and save liquid.  Melt butter.  Add onions, celery and bell pepper.  Sauté until tender.  Add flour and stir until smooth.  Gradually add milk and oyster liquid.  Add salt and pepper.  Heat to boiling point.  Reduce heat and let cook for 15 to 20 minutes.  Add oysters and Worcestershire sauce.  Let cook until oysters curl, about 3 to 5 minutes.
 
SERVES: 10 - 12
            ___________________________________
 
Copyright 1994 The Junior League of Baton Rouge, Inc.  All rights reserved.
 
Visit The Junior League of Baton Rouge web site (http://www.juniorleaguebr.com) to purchase copies of River Road Recipes II and other fine cookbooks, or call (225) 924-0298.
 
The Junior League of Baton Rouge, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers. Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of River Road Recipes II, are returned to the community.
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2. Blackened Fish

INGREDIENTS:
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. ground white pepper
1/2 tsp. ground red pepper
1/2 tsp. ground black pepper
1/2 tsp. crushed dry thyme
1/4 tsp. salt
Combine spices.
1 lb. fish fillets or "pieces"
3 Tbsp. melted butter or margarine, or olive oil

DIRECTIONS:
Brush fish with butter. Coat evenly on both sides with pepper mix. Heat a cast iron skillet about 5 min.  until a drop of water sizzles. Add fish.  Drizzle with remaining butter.  Cook 2-3 min./side for 1/2-3/4 inch fillets. 

NOTE: Open the windows, turn on the fans, watch the smoke alarms, and don't breathe the fumes!   

Source: Recipe Ross 
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3. Pasta, Seafood and Eggs:
Blue Cheese Quiche   
                   
From the Houston Junior League Cookbook
___________________________________

INGREDIENTS:

1 (9-inch) pastry shell, partially baked
2 small packages (3-ounces each) cream cheese, softened
3 ounces Blue cheese
2 tablespoons butter, softened
3 tablespoons heavy cream
2 eggs, slightly beaten
1/2 teaspoon minced onion or 1/2 tablespoon minced chives
Salt and pepper

TO PREPARE:
Mash and blend cheeses. Add butter, cream, eggs, onion, salt and pepper and mix well. Pour into pastry shell; bake at 375 degrees for 30 minutes or until quiche has puffed up and is golden brown on top. Serve hot for hors d'oeuvres or first course. May be served hot or cold as luncheon entree.

SERVES: 6 to 8
___________________________________

Copyright 1992 The Junior League of Houston, Inc. All rights reserved.

Visit The Junior League of Houston web site (http://www.jrleaguehou.org/cookbooks) to purchase copies of the Houston Junior League Cookbook and other fine cookbooks, or call (713) 627-COOK.

The Junior League of Houston, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers. Its purpose is exclusively educational and charitable. All proceeds from League fundraising efforts, including from the sale of the Houston Junior League Cookbook, are returned to the community.
 
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4. Bourbon Chicken Wings

Ingredients:
24 chicken wings, cut apart at the joints, tips reserved for stock
3 Tbsp bourbon
3 Tbsp olive oil
1 Tbsp grated lemon peel
Juice of 1 lemon
1 cup unseasoned bread crumbs
1 Tbsp Hungarian paprika
Salt and freshly ground pepper to taste

Directions:
Combine the wing joints, bourbon, olive oil, lemon rind, and lemon juice in a bowl. Toss to coat the wings and marinate refrigerated for 4 hours or overnight. 
Mix the bread crumbs, paprika, salt, and pepper in a plastic bag.  Drain the wing joints and toss with the bread crumb mixture. 
Place the wings on a baking sheet and place about 5 inches under a preheated broiler. Broil until crisp and golden, about 5 minutes on each side. 
            
Serves 4 to 6.

Source: Recipe Ross
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5. Broccoli and Cheese Soup
  
   1/3 cup butter
   1 head fresh broccoli, washed
   1 small onion, chopped
   2 cloves garlic, minced
   1/3 cup flour
   2 cups half and half or light cream
   2 cups chicken broth
   1 tsp. Worcestershire sauce
   Salt and pepper to taste
   2 cups sharp cheddar cheese, grated
   1/4 cup green onions, chopped
  
   Cut the florets off the stalk and into bite sized pieces. You can also peel the stalk, cut off the bottom inch or so and then cut the stalk into thin slices. Melt butter in a saucepan and sauté broccoli, onion and garlic until tender. Combine flour and half and half or cream and stir until smooth. Gradually add to broccoli. Add chicken broth, Worcestershire sauce and salt and pepper and stir until thickened. Add grated cheddar cheese and stir over low heat until cheese is melted. Serve warm with chopped green onions for garnish if desired.
  
   The Skinny: Use low fat milk instead of the half and half or cream. One of our subscribers recently reminded us that you can get low fat half and half which is really very good. Use light chicken broth. We would stick with regular cheese to ensure the gooey texture that is necessary for this soup.

Source: ArcaMax

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A CraftELady Mailing
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