This issue "O" 
05-26-16

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

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Index
1. O C C Iced Tea
2. Oak Hill Icebox Hash 
3. Oak Knoll Creme Fettuccine
4. Oat Coated Carrots
5. Ocean Perch Creole
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1. O C C Iced Tea

Number of Servings: 8

Ingredients:
1/2 (s) Water
12 Teaspoon(s) Bags
3 Sprigs fresh mint
1 2/3 Cup(s) Sugar
12 Ounce(s) Pineapple juice
6 Ounce(s) Lemon Juice

Directions: 
Bring water to boil and steep tea and mint.. Remove mint after 3 minutes. Continue to steep until tea is very dark. Remove bags. While tea is warm, add sugar and juice, stirring to dissolve sugar. Pour into a gallon container, adding enough water to fill to the gallon level. Chill. Serve iced with pineapple spears and mint sprigs.

NOTES : 
This came from Oahu Country Club in Honolulu. Posted by Dogface 44 on Mar 24, 1998 

Nutrition (calculated from recipe ingredients) 
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Calories: 192 
Calories From Fat: <1 
Total Fat: <1g 
Cholesterol: 0mg 
Sodium: 8.3mg 
Potassium: 79.3mg 
Carbohydrates: 49.9g 
Fiber: <1g 
Sugar: 48.3g 
Protein: <1g 

Source: FreeGroups.net

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2. Oak Hill Icebox Hash

Base: Desserts

Ingredients:
12 Marshmallows
1/2 Cup(s) Sugar
1/2 Lemon, juice
Salt, a few grains
1 1/2 Cup(s) Applesauce
1/2 Cup(s) Cocoanut
2 Egg whites, beaten

Directions: 
Dissolve marshmallows in heated applesauce, add rest of ingredients, stir and place in refrigerator to chill. Vanilla may be used instead of lemon juice.

Source: Hazel Scobie, Union Grange, Summit County, OH

Nutrition (calculated from recipe ingredients) 
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Calories: 811 
Calories From Fat: 6 
Total Fat: <1g 
Cholesterol: 0mg 
Sodium: 175.8mg 
Potassium: 446.1mg 
Carbohydrates: 202.7g 
Fiber: 4.3g 
Sugar: 176.4g 
Protein: 9.4g 

Source: FreeGroups.net
    

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3. Oak Knoll Creme Fettuccine

Base: Pasta

Number of Servings: 6

Ingredients:
6 Tablespoon(s) Butter
2 Cloves garlic, minced
1 Teaspoon(s) Flour
1 Cup(s) Oak Knoll Chardonnay
1 Cup(s) Cream
3/4 Cup(s) Tomatoes, seeded and chopped
1/2 Cup(s) Minced fresh dill
3 Cup(s) Steamed vegetables
asparagus mushrooms and red pepper
1 Pound(s) Fettuccine, cooked al dente
3/4 Pound(s) Cooked shrimp or crab
Freshly grated parmesan cheese
Toasted hazelnuts

Directions: 
Melt butter, saute garlic until soft. Stir in flour, cook 1-2 minutes. Slowly add Chardonnay, stirring constantly, then add cream, tomatoes, and dill. Simmer 5-10 minutes, add salt and pepper to taste. Stir steamed vegetables into hot fettuccine, then add sauce and seafood. Toss until mixed well. Serve on warm plates, topped with Parmesan cheese and toasted hazelnuts. Serves 6. Posted by GramWagon Mar 18, 1998

Nutrition (calculated from recipe ingredients) 
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Calories: 737 
Calories From Fat: 615 
Total Fat: 69.9g 
Cholesterol: 134.8mg 
Sodium: 892.4mg 
Potassium: 245.3mg 
Carbohydrates: 6.4g 
Fiber: <1g 
Sugar: <1g 
Protein: 23.7g 

Source: FreeGroups.net

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4. Oat Coated Carrots

Number of Servings: 2

Ingredients:
Sunflower oil for deep frying
8 Ed carrots
1 Egg, beaten
4 Tablespoon(s) Oatmeal
75 Greek yogurt
1/2 Lemon, juice of
2 Tablespoon(s) Chopped coriander

Directions: 
Heat a small pan 1/3 filled with sunflower oil. Bring a pan of salted water to the boil. Peel the carrots and trim the green top to 1.2 Blanch the carrots in the boiling water for a minute. Drain and refresh in ice cold water and dab dry with kitchen paper. Dip each carrot in the beaten egg and toss in the oatmeal to coat. 3 Deep fry for 1-2 minutes until golden and cooked through, and drain on kitchen paper. 4 For the Dip: Mix the yogurt, lemon juice and coriander in a bowl and add to a small serving dish on a plate. Arrange the carrots on a plate around it.

Per serving: 75 Calories (kcal); 3g Total Fat; (33% calories from fat);5g Protein; 9g Carbohydrate; 94mg Cholesterol; 29mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

Nutrition (calculated from recipe ingredients) 
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Calories: 84 
Calories From Fat: 32 
Total Fat: 3.7g 
Cholesterol: 93mg 
Sodium: 61.7mg 
Potassium: 153.7mg 
Carbohydrates: 10.4g 
Fiber: 2.8g 
Sugar: 2g 
Protein: 4.7g 

Source: FreeGroups.net

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5. Ocean Perch Creole

Base: Seafood

Ingredients:
2 Pound(s) Ocean perch fillets
1/4 Cup(s) Minced onion
3 Tablespoon(s) Melted butter
2 Tablespoon(s) Flour
1 1 lb tomatoes
1/4 Cup(s) Chopped green pepper
1/2 Teaspoon(s) Salt
Sugar
Pepper
1 Bay leaf
1 Whole clove

Directions: 
Cook onion in butter until tender; blend in flour. Add remaining ingredients (except fillets) & cook until thick, stirring constantly. Remove bay leaf & clove. Arrange fillets in well greased shallow baking dish; cover with sauce. Bake in 350 oven for 25-30 minutes.

Nutrition (calculated from recipe ingredients) 
---------------------------------------------- 
Calories: 1299 
Calories From Fat: 461 
Total Fat: 52.1g 
Cholesterol: 663.1mg 
Sodium: 4590.4mg 
Potassium: 2569.6mg 
Carbohydrates: 27.7g 
Fiber: 3.9g 
Sugar: 9.3g 
Protein: 172.2g 

Source: FreeGroups.net
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