This issue "M" 
04-28-16

 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. Mexican Cornbread
2. Mint Hot Chocolate 
3. Mock Whipped Cream
4. Mother's Creamy New Orleans Pralines
5. Mushroom Feta Soup Recipe
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1. Mexican Cornbread

A tasty twist to this family favorite.

From, "Tell Me More... A Cookbook Spiced with Cajun Traditions and Food Memorie" published by The Junior League of Lafayette Inc. in cooperation with your Daily InBox newsletter.

INGREDIENTS:
2 eggs
1/2 teaspoon baking powder
1 cup buttermilk
1/3 cup oil
2 4 chopped jalapeno peppers
2 Tablespoons chopped bell peppers
1/2 cup chopped green onions
1-1/2 cups self-rising corn meal
1 cup cream style corn
1 cup grated cheddar cheese


TO PREPARE:
Mix everything together except cheese.  Pour half batter in pan.  Sprinkle half cheese and pour rest of batter, then the rest of the cheese.  Bake at 450 degrees for 30 minutes.

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2. Mint Hot Chocolate

Ingredients
6 sticks peppermint, for serving
9 ounces peppermint schnapps
Whipped cream, for topping
6 ounces bittersweet or semi-sweet chocolate
1 quart milk

Directions
Heat 1 cup of the milk in a medium saucepan over low heat. Add chocolate, stirring constantly, until melted. When the chocolate has melted, increase heat to medium and add the remainder of the milk while whisking rapidly. Do not allow to boil. 

Serve in small cups fortified with a jigger (1 1/2 ounces) of peppermint schnapps and a dollop of whipped cream. Add a peppermint stick to stir. 

If transporting in a thermos, heat thermos up with hot water to get it warm for 1 minute. Pour water out and fill with hot chocolate.

Source: Chinet    

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3. Mock Whipped Cream

This is a low fat, fluffy, all-purpose topping that can double as a filling. Properly whipped, it will be stiff enough to mound or pipe through a pastry bag.

3/4 teaspoon unflavored gelatin
1 tablespoon cold water
1/2 cup nonfat dry milk powder
1/2 cup ice water
2 tablespoons confectioners' sugar*
1 teaspoon vanilla extract or other flavoring

Soften the gelatin in the cold water in a small heatproof measuring cup. Set the cup in a pan of simmering water and heat about 4 minutes until the gelatin dissolves; remove from heat (or microwave for about 10 seconds).

Combine the dry milk, ice water, and confectioners' sugar in the chilled small bowl of an electric mixer, then beat with chilled beaters at medium speed until foamy. With the motor running, carefully pour the gelatin down the side of the bowl so that it doesn't hit the beaters and spatter all over.

Continue beating at medium speed for 7 to 10 minutes until it is the texture of whipped cream, then beat in the vanilla extract.

If not used immediately, store in the refrigerator or freeze in desired shapes. The mixture deflates on standing and may be re-whipped. Allow 1/2 cup frozen topping to thaw about 15 minutes before serving.

Makes 3 cups.

Source: Recipe Goldmine

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4. Mother's Creamy New Orleans Pralines

A simple dessert that's great for any occasion.

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

INGREDIENTS:
1 cup white sugar
2 cups dark brown sugar
1 cup whipping cream
2 cups pecans
1/4 cup butter
1 Tablespoon vanilla
  Pinch salt


TO PREPARE:
Combine white sugar, brown sugar and cream in large saucepan.    Cook slowly, stirring constantly, for at least 15 minutes, until a soft ball forms in a cup of cold water.  Add pecans and cook a little longer, stirring constantly.  Remove from heat. 
 
Add butter, vanilla and salt; beat until mixture looks sugary around edges of pan.  (To speed the process, put saucepan in cold water.)  Place wax paper on wooden or metal surface.  Drop candy from spoon onto wax paper.  If pralines "run" when dropped on paper and do not set, they have not been cooked long enough.  Scoop up candy, cook a little longer, beat, and try again.  Let cool before removing from wax paper.


YIELDS:  3 dozen pralines

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5. Mushroom Feta Soup Recipe

This soup will make a great appetizer.

From"Above & Beyond Parsley...Food for the Senses,"
published in cooperation with your DailyInbox newsletter.

Ingredients:

1-2 cloves garlic, crushed
1 cup (2 sticks) unsalted butter or margarine
1 onion, diced
2 tablespoons chopped scallions
3/4 pound fresh mushrooms, sliced
1/2 cup flour
1 (12-ounce) can beer
2 cups chicken broth
1 cup milk
1 (12-ounce) can evaporated milk
1/2 pound feta cheese, crumbled
1/2 cup grated Parmesan cheese
1 teaspoon thyme
1 teaspoon basil, plus additional for garnish
1 tablespoon Worcestershire sauce
Salt and freshly ground pepper, to taste
Cayenne pepper, to taste

To Prepare:

In a medium skillet, saute garlic in 2 tablespoons butter.  Add onion, scallions and mushrooms and cook until soft.  Set aside.

In a large pot, melt remaining butter.  Add flour and cook over low heat until golden brown, about 5 to 8 minutes.  Whisk beer into mixture and cook until thick and smooth.

Combine chicken broth and milks and pour slowly into beer mixture.  Cook until thick and smooth.  Add vegetable mixture, 1/2 of feta cheese, Parmesan cheese, thyme, basil, Worcestershire, salt and peppers.  Simmer for 10 to 15 minutes.  Serve garnished with basil and remaining feta cheese.

Note: Feta cheese, made from sheep's or goat's milk, is cured in brine. Rinse in cold water to "tone down" the salty taste.


Serves: 8- 10
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A CraftELady Mailing
Julia G
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