This issue "G" 
02-25-16

 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. Gidge's Chocolate Torte
2. Graces Crab Bisque Soup 
3. Green Peppercorn Steak Recipe
4. Grilled Salmon Steaks with Creamy Bouquet Garni
5. Grits and Greens
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1. Gidge's Chocolate Torte

Plan for this delicious chocolate torte recipe week!

From, "Traditions...A Taste of the Good Life" published by The Junior League of Little Rock, Inc. in cooperation with your Daily InBox newsletter.

INGREDIENTS :
1 Angel Food cake
1 cup butter
2 cups powdered sugar
1 egg
1 teaspoon vanilla
2 squares unsweetened chocolate, melted
1 cup chopped nuts, toasted
 
INGREDIENTS for Icing :

1/2 cup powdered sugar
6 Tablespoons cocoa
1/8 teaspoon salt
2 cups whipping cream
 
TO PREPARE:
Slice cake into 3 layers.  Cream together the butter, powdered sugar and egg.  Beat until light and fluffy.  Add vanilla, chocolate and nuts.  Spread between layers of cake.  Sift together the powdered sugar, cocoa, and salt.  Add to the whipping cream and chill 2 hours.  Whip and ice cake with this.

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2. Graces Crab Bisque Soup

Stay warm with this cozy seafood favorite!

From, "Houston Junior League Cookbook" published by The Junior League of Houston in cooperation with your Daily InBox newsletter.

INGREDIENTS:

1 can condensed cream of mushroom soup
1 can condensed cream of asparagus soup
1 soup-can milk
1/2 pound King crabmeat
2 Tablespoons sherry
  Cayenne
  Whipped cream, with a little salt added
  Parsley (optional)


TO PREPARE:
Mix soups and milk in blender until smooth; combine with crabmeat, which has been cut into small pieces.  Add sherry and cayenne; heat.  Serve piping hot, topped with a spoonful of whipped cream and a sprig of parsley if desired.  This soup takes only 5 minutes to prepare, and no one would guess that it is a real quickie from your shelf.

SERVES:  4 - 6.    

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3. Green Peppercorn Steak Recipe

Give your steak a little kick

From, "California Sizzles...Easy and Distinctive Recipes for a Vibrant Lifestyle," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

1/4 cup green peppercorns
2 Tablespoons Dijon mustard
4 steak fillets
3 Tablespoons butter
1/4 cup red wine
1 cup heavy cream
1/2 teaspoon salt
2 Tablespoons chopped parsley

TO PREPARE:

1.  Drain the peppercorns and rinse them.  Pat dry on paper towel and crush them with a mortar and pestle.
2.  Mix the crushed peppercorns with the mustard and spread this on both sides of the steaks.
3.  Melt the butter in a large frying pan over high heat. When the foam subsides, add the steaks and fry for 2 minutes on each side.  (This will produce rare steaks. Double the time for medium-rare and allow about 12 minutes for well-done steaks.)
4.  Remove the steaks from the pan and place on a serving dish.  Keep them warm while you make the sauce.
5.  Add the wine to the pan and cook briskly, scraping meat pieces.  Reduce the heat and add the cream and salt to the pan and cook gently for a few minutes.
6.  Remove the pan from the heat and pour the sauce over the steaks.  Sprinkle with parsley and serve at once.

SERVES:  4


Copyright 1999 by The Junior League of Pasadena, Inc.  All rights reserved.  Visit The Junior League of Pasadena website (http://www.jrleaguepasadena.org/pasadena/index.jsp) to purchase copies of California Sizzles and other fine cookbooks, or call their cookbook hotline at (626) 796-0162.

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4. Grilled Salmon Steaks with Creamy Bouquet Garni

From, "California Sizzles...Easy and Distinctive Recipes for a Vibrant Lifestyle," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

1 Tablespoon olive oil
Juice of 1/2 lemon
6 salmon steaks

INGREDIENTS for Bouquet Garni Sauce:

1 cup plain lowfat yogurt
1 Tablespoon chopped fresh parsley
1 Tablespoon chopped fresh chives
1 teaspoon each: dried oregano, basil and thyme
1/4 teaspoon pepper
Salt to taste
Juice of 1/2 lemon
1 Tablespoon capers (optional)
Milk (optional)
Fresh herb sprigs for garnish

TO PREPARE:

1.  Combine olive oil and lemon juice in a small bowl. Brush salmon steaks on both sides with oil mixture. Place on grill over hot coals.  Grill 5 minutes on each side or until fish flakes easily when tested with a fork.
2.  For Bouquet Garni Sauce: Combine all ingredients in a small bowl.  Mix well.  Chill at least 30 minutes or more to allow flavors to blend.  Makes 1 cup.
3.  Arrange fish steaks on a serving platter; spoon sauce over tops.  If sauce seems too thick, thin it with a little milk.  Garnish with sprigs of fresh parsley.

SERVES:  6

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5. Grits and Greens

You could easily go green

From, "River Road Recipes IV...Warm Welcomes," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

6 cups water
2 teaspoons garlic
1 teaspoon pepper
1/2 teaspoon salt
1-1/2 cups grits
2 cups chopped mixed greens, such as mustard greens, turnip greens, collards, kale, chard and/or spinach
8 ounces cream cheese, cubed

TO PREPARE:

Bring the water, garlic, pepper and salt to a boil in a saucepan over medium heat.  Add the grits gradually, whisking constantly. Cook for 20 minutes or until tender, stirring occasionally.  Stir in the greens and cook for 10 minutes longer, stirring occasionally.  Add the cream cheese to the grits mixture and cook until incorporated, stirring constantly.  Serve immediately.

SERVES:  12
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A CraftELady Mailing
Julia G
Tulare CA

 

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