This issue "L" 
04-14-16

 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. Lamb Stew with Rosemary 
2. Lemon Meringue Pie 
3. Lemon-Mushroom Bisque Recipe
4. Linguini alla Puttanesca
5. Lobster Ginger
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1. Lamb Stew with Rosemary

Friends will be happy to come over for supper

From, "Stop and Smell the Rosemary, Recipes and Traditions to Remember," published in cooperation with your Daily InBox newsletter.

INGREDIENTS:

2 Tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 pound lean stewing lamb, cut into 1-inch cubes
1 Tablespoon olive oil
1 can (14 ounces) whole peeled tomatoes, chopped, plus liquid
4 ounces fresh mushrooms, quartered
1 clove garlic, crushed
1 bay leaf
3/4 teaspoon minced fresh rosemary
1 Tablespoon plus 1 Tablespoon chopped fresh parsley
1/2 cup frozen peas, thawed
2 cups steamed rice

TO PREPARE:

Place flour, salt, and pepper in a large plastic bag.  Add lamb, shaking to coat evenly.  Heat oil in a large skillet over medium heat.  Add lamb, reserving flour.  Saute 5 to 10 minutes, or until lamb is browned evenly.  Add reserved flour and stir to blend.  Add tomatoes, mushrooms, garlic, bay leaf, rosemary, and 1 Tablespoon parsley.  Bring to a boil.  Reduce heat to medium-low.  Cover and simmer 30 minutes.  Remove bay leaf.  Stir in peas.  Cover and let rest 5 minutes.  Serve over rice and garnish with remaining 1 Tablespoon parsley.

SERVES: 4

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2. Lemon Meringue Pie

Try this delicious lemon meringue pie!

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:
1-2/3 cups crushed graham crackers
1/4 cup sugar
1/2 cup butter, softened
1/2 cup freshly squeezed lemon juice
1 teaspoon freshly grated lemon rind
1 (14-ounce) can Eagle Brand condensed milk
2 eggs, separated
1/4 teaspoon cream of tartar
4 Tablespoons sugar
 
TO PREPARE:
 
Mix graham cracker crumbs and sugar with a fork.  Blend in butter.  Press into bottom and sides of a 9-inch glass pie pan.  Bake at 375 degrees for 8 minutes.  Chill.  Combine lemon juice and rind in a small mixing bowl.  Gradually add milk.  Add egg yolks and beat on medium speed until well blended.  Pour into chilled crust.  Combine egg whites with cream of tartar and beat until almost holds peak.  Add sugar, 1 Tablespoon at a time, beating until stiff but not dry.  Spread meringue on filling and bake at 325 degrees until lightly browned (about 15 minutes).  Cool.  Refrigerate until ready to serve.
    

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3. Lemon-Mushroom Bisque Recipe

A class-act meal that's sure to please

From "Portland’s Palate... A Collection of Recipes from the City of Roses," published in cooperation with your Daily InBox newsletter.


INGREDIENTS:

1 pound firm white mushrooms (20-24 mushrooms), divided
1/2 cup freshly-squeezed lemon juice (2 lemons), divided
1 tablespoon unsalted butter
2 tablespoons shallots (4 shallots), minced
1/2 teaspoon dried thyme
1 teaspoon salt
1/2 bay leaf
1/2 teaspoon white pepper
2 cups half and half
2 cups chicken broth
1 teaspoon cornstarch dissolved in one tablespoon cold water
1 tablespoon parsley, minced

TO PREPARE:

In a food processor, place half of mushrooms and half of the lemon juice.  Process mushrooms until finely chopped.  Do not over process.  Repeat with remaining mushrooms and remaining juice.

In a heavy saucepan over medium heat, melt butter.  Add shallots and lightly saute until softened, about 5 minutes.  Pour in mushrooms, thyme, salt and bay leaf.  Saute over moderate heat until all liquid evaporates, approximately 10 minutes.

Add pepper, half and half and chicken broth to saucepan and bring mixture to a boil.  Reduce heat and simmer 20 minutes.  Add cornstarch mixture and simmer an additional 10 minutes, stirring constantly.

Serve in warmed bowls with a garnish of minced parsley and crusty French bread.

SERVES: 4 - 6

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4. Linguini alla Puttanesca

Linguini alla Puttanesca for dinner anyone?

From, "Cooking by the Boot Straps...A Taste of Oklahoma Heaven" published by The Junior Welfare League of  Enid in cooperation with your Daily InBox newsletter.

INGREDIENTS:

1/2 cup olive oil
3 garlic cloves, crushed
1 teaspoon red pepper flakes
12 ounces canned tomatoes
2 Tablespoons capers
4 ounces kalamata olives, sliced
1 teaspoon oregano
1-1/2 inches anchovy paste (from tube)
  Chopped fresh parsley to taste
  Salt and pepper to taste
  Hot cooked linguine
 
TO PREPARE:
Combine the olive oil, garlic and red pepper flakes in a saucepan.  Cook until the garlic begins to brown, stirring frequently.  Stir in the tomatoes, capers, olives and oregano.  Bring to a boil; reduce heat.

Simmer for 25 minutes, stirring occasionally.  Add the anchovy paste and mix well.  Stir in parsley, salt and pepper.  Spoon over linguini on a serving platter.

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5. Lobster Ginger

Try this delicious flavorful seafood dish..

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:

1 quart water
1/2 cup white wine
1 carrot, finely chopped
1 rib celery, finely chopped
1 (1-1/4 pound) lobster
4 ounces fresh spinach, trimmed
2 Tablespoons butter
  Salt and white pepper to taste
6 Tablespoons sauterne or dessert white wine
  Juice of 1 lime
1 ounce ginger-root, finely chopped
1/2 cup unsalted butter


TO PREPARE:

Bring the water, 1/2 cup white wine, carrot and celery to a boil in a stockpot. Add the lobster; reduce heat. Simmer for 10 minutes; drain.  Remove the meat from the shell, discarding the shell.  Slice the lobster tail into 4 medallions. Saute the spinach in 2 Tablespoons butter in a sauté pan until wilted.  Season with salt and white pepper.


Combine 6 Tablespoons sauterne, lime juice and ginger-root in a saucepan. Cook over medium-high heat until reduced by 1/2, stirring frequently.  Whisk in 1/2 cup butter 1 Tablespoon at a time.  Season with salt and white pepper. Spoon the spinach onto a dinner plate.  Arrange the lobster medallions over the spinach.  Place the whole claw meat on the right and left side of the bed of spinach symbolizing the lobster.  Drizzle the ginger sauce over the lobster.
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