This issue "F" 
02-18-16

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

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Index
1. Fake Borden Cracker Jack
2. Falafal 
3. Fall Casserole
4. Fallen Chocolate Cake With Butterscotch Sauce
5. Family Style Meatloaf
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1. Fake Borden Cracker Jack

Base: Candies
Number of Servings: 4

Ingredients:
4 Quart(s) Popped popcorn
1 Cup(s) Spanish peanuts
4 Tablespoon(s) Butter
1 Cup(s) Brown sugar
1/2 Cup(s) Light corn syrup
1/8 Cup(s) MOLASSES
1/4 Teaspoon(s) Salt

Directions: 
Preheat oven to 250~F. Combine the popcorn and peanuts in a metal bowl or on a cookie sheet and place in the preheated oven. Combine all of the remaining ingredients in a saucepan. Stirring over med. heat, bring the mixture to a boil. Using a cooking thermometer, bring the mixture to the hard-ball stage (the point at which the syrup, when dripped into cold water, forms a hard but pliable ball). This will take about 20 to 25 minutes (or until you notice the moxture turning dark brown). Remove the popcorn and peanuts from the oven and, working quickly, pour the caramel mixture in a fine stream over them. Then place them back in the oven for 15 minutes. Mix well every five minutes, so that all of the popcorn is coated. Cool and store in a covered container to preserve freshness.

Posted 28 May 1996

Nutrition (calculated from recipe ingredients) 
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Calories: 835 
Calories From Fat: 331 
Total Fat: 38.6g 
Cholesterol: 30.5mg 
Sodium: 352.7mg 
Potassium: 588.4mg 
Carbohydrates: 119.6g 
Fiber: 6.5g 
Sugar: 94.1g 
Protein: 13.4g 

Source: FreeGroups.net

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2. Falafal

Base: Vegetables
Number of Servings: 4

Directions: 
For falafel, drain and rinse 1 cup chick peas that have been soaked overnight in fresh water. Grind them in a food processor. Soak 1 slice white, crust-less bread in water and squeeze dry. Chop with 2 cloves minced garlic and 2 tablespoons parsley. Add to the chick peas. Add 1/4 cup bulgar (rinsed and drained), 1/2 teaspoon each of coriander, cumin and pepper and 1 teaspoon salt. Mix well and refrigerate at least 30 minutes. Heat oil in a large pot. Form chick pea mixture into small balls and deep fry 2 to 3 minutes. Serves 8.

Nutrition (calculated from recipe ingredients) 
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Calories: 53 
Calories From Fat: 10 
Total Fat: 1.2g 
Cholesterol: 0mg 
Sodium: 166.8mg 
Potassium: 86.4mg 
Carbohydrates: 8.1g 
Fiber: 2.6g 
Protein: 3g 

Source: FreeGroups.net
    

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3. Fall Casserole

Number of Servings: 4

Ingredients:
1 Pound(s) Bulk sausage
2 Sweet Potatoes, peeled and sliced
3 Apples, peeled and sliced
2 Sweet onions, peeled and
2 Tablespoon(s) Sugar
1 Tablespoon(s) Unbleached flour
1/2 Teaspoon(s) Ground cinnamon
1/4 Teaspoon(s) Salt
1/2 Cup(s) Water

Directions: 
Preheat oven to 375. Brown sausage, breaking up any large pieces. Drain off fat. In a 2 quart casserole dish, layer sweet potato slices, onion slices, apple slices and crumbled sausage. Combine sugar, flour, cinnamon, salt and water. Stir to mix well. Pour over casserole. Cover and bake for about 1 hour, or until sweet potatoes and apples are tender.

Adapted from: More with Less Cookbook by Doris Janzen Longacre.
Posted 23 Sep 96
From: Ilene Warfield

Nutrition (calculated from recipe ingredients) 
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Calories: 348 
Calories From Fat: 191 
Total Fat: 21.2g 
Cholesterol: 82.8mg 
Sodium: 722.3mg 
Potassium: 376.6mg 
Carbohydrates: 22.3g 
Fiber: 2.7g 
Sugar: 17.1g 
Protein: 17.4g 

Source: FreeGroups.net

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4. Fallen Chocolate Cake With Butterscotch Sauce

Number of Servings: 1

Ingredients:
9 Ounce(s) Bittersweet chocolate
1 Stick Unsalted Butter
1/2 Cup(s) Sugar
5 Egg yolks
3 Tablespoon(s) Flour
2 Tablespoon(s) Cocoa Powder
1 Teaspoon(s) Vanilla
5 Egg whites + 1/4 cup sugar - beaten
1/4 Cup(s) Light corn syrup
3 Tablespoon(s) Water
1/4 Cup(s) Unsalted butter
1 Teaspoon(s) Cider vinegar
1/2 Cup(s) Heavy cream


Directions: 
Cake - In a double boiler, melt together the chocolate and butter until smooth. Remove from heat and stir in the sugar. Add the egg yolks to the chocolate one at a time, whisking well after each addition. Whisk in the flour, cocoa powder and vanilla. Beat the egg whites until stiff and add the 1/4 cup sugar. Folk in 1/4 of the egg whites, then fold in the remaining egg white mixture to lighten the batter. Spray an 8"square baking pan with non-stick spray and pour batter in pan. Bake at 350 degrees for 40-45 minutes or until tooth pick comes out clean. Cool completely. The cake will sink while cooling.

Sauce - In a small sauce pan combine the sugar, corn syrup and water. Place over medium heat and bring to a boil, stirring to dissolve sugar. When mixture comes to a boil, stop stirring and allow the mixture to boil until it becomes a golden caramel color. Remove from heat and add the butter and vinegar. Let butter melt and add the heavy cream and vanilla. Place back onto heat for 1 minute, stirring to combine. Cool sauce at room temperature and serve with cake.

Nutrition (calculated from recipe ingredients) 
---------------------------------------------- 
Calories: 3447 
Calories From Fat: 1816 
Total Fat: 206g 
Cholesterol: 1429.6mg 
Sodium: 164.8mg 
Potassium: 436.2mg 
Carbohydrates: 397.5g 
Fiber: 4.2g 
Sugar: 367.4g 
Protein: 21.6g 

Source: FreeGroups.net

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5. Family Style Meatloaf

Number of Servings: 4

Ingredients:
2 Cup(s) Fresh breadcrumbs
3/4 Cup(s) Minced onion
1/4 Cup(s) Minced green pepper
1/2 Cup(s) Sliced mushrooms
2 Eggs, beaten
1 Pound(s) Ground chuck
1/2 Pound(s) Ground veal
1/2 Pound(s) Ground pork shoulder
2 Tablespoon(s) Grated horseradish or Prepared horseradish
2 1/2 Teaspoon(s) Salt, or to taste
Freshly-ground black pepper to taste
1 Teaspoon(s) Dijon mustard
1/4 Cup(s) Milk
3/4 Cup(s) Ketchup
2 Bacon -, to 3 slices

Directions: 
Preheat oven to 400 degrees. In a large bowl thoroughly combine all ingredients reserving 1/2 cup ketchup and bacon. Grease a 9- by 5-inch baking loaf pan. Gently shape meat mixture into pan. Cover with slices of bacon and brush with remaining ketchup. Bake for 50 minutes. Cool for 15 minutes, remove from pan and slice. Makes great sandwiches the next day. This recipe yields 4 to 6 servings.

Recipe Source: COOKING LIVE with Sara Moulton
Recipe courtesy of Gourmet Magazine, From the TV FOOD NETWORK - (Show # CL-D156 broadcast04-15-1998) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD

Nutrition (calculated from recipe ingredients) 
---------------------------------------------- 
Calories: 975 
Calories From Fat: 480 
Total Fat: 53.3g 
Cholesterol: 290.4mg 
Sodium: 2506.3mg 
Potassium: 1075.2mg 
Carbohydrates: 56.7g 
Fiber: 3.8g 
Sugar: 16.6g 
Protein: 63.1g 

Source: FreeGroups.net

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