This issue "R" 
07-07-16

 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. Racine's Brownies

2. Radiant Chicken Bake 
3. Radicchio And Greens With Hot Dressing
4. Roasted Rosemary Pork with Asparagus
5. Rose Parade Pancakes
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1. Racine's Brownies

Base: Desserts
Number of Servings: 12

Ingredients:
2 Sticks unsalted butter
4 Ounce(s) Unsweetened Chocolate
2 Cup(s) Sugar
1 Teaspoon(s) Vanilla
3 Eggs
1 Cup(s) Cake flour
1 1/2 Teaspoon(s) Salt
1/4 Cup(s) Walnut pieces
4 Ounce(s) Semisweet chocolate
12 Walnuts

Directions: 
Melt one stick of butter with the four ounces unsweetened chocolate. Let cool. Cream the remaining one stick of butter with sugar, salt, and cake flour. Add the eggs slowly and blend until smooth. Add the melted chocolate mixture, the vanilla and the walnuts. Fold in by hand with a rubber spatula. Spray sides and bottom of an 8-inch square pan. Pour the brownie mixture into the pan and spread out evenly with your spatula. Bake at 350 degrees for 30 to 40 minutes. You may also use a 9-by-13 pan, but brownies will be thinner. Adjust your time accordingly. Cool and cut into 12 servings. Top each brownie with a whole walnut and drizzle with melted semisweet chocolate. Serve cold or warm with ice cream and hot fudge sauce. Recipe can be doubled. Use a 12-by-16-by-1 inch pan.

Recipe by: Racine's (850 Bannock St, Denver, CO) Posted on Aug 24, 1997

Nutrition (calculated from recipe ingredients) 
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Calories: 366 
Calories From Fat: 156 
Total Fat: 18.3g 
Cholesterol: 66.8mg 
Sodium: 313.4mg 
Potassium: 121.9mg 
Carbohydrates: 51.5g 
Fiber: 2.5g 
Sugar: 33.5g 
Protein: 4.6g 

Source: FreeGroups.net

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2. Radiant Chicken Bake

Base: Poultry

Number of Servings: 6

Ingredients:
3/4 Cup(s) Flour, seasoned with salt and pepper
6-8 chicken breasts and/or legs
Oil for frying
1 4oz Ortega Whole Green chiles
3 Carrots, sliced
2 Tablespoon(s) Chopped fresh parsley
1 Onion, thinly sliced
Dash garlic salt
1/2 Teaspoon(s) Oregano
2 Stalks celery, coarsely chopped
2 6oz. each Snap-E-Tom Tomato Cocktail or 1 10oz Can
Lemon slices

Directions: 
Lightly flour chicken pieces and brown in hot oil in skillet. Remove chicken to oven casserole dish. Slice chiles into strips and lay on top of chicken pieces. Combine carrot slices, parsley, onion, garlic salt, oregano, celery and Snap-E-Tom; pour this mixture on top of chicken and chiles. Place lemon slices on top of seasoned chicken. Bake in preheated oven (350 degree) for 1 hour, or until tender. Baste chicken with vegetable/Snap-E-Tom sauce during cooking.

Source: 'The Original Mexicans' by Heublein, Inc. 1972  
Recipe courtesy of: Robert Bass, 07 Jan 93
From: Cooking Echo

Nutrition (calculated from recipe ingredients) 
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Calories: 169 
Calories From Fat: 33 
Total Fat: 3.8g 
Cholesterol: 0mg 
Sodium: 645.7mg 
Potassium: 357.7mg 
Carbohydrates: 30.5g 
Fiber: 4g 
Sugar: 3.2g 
Protein: 4.8g 

Source: FreeGroups.net    

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3. Radicchio And Greens With Hot Dressing

Base: Vegetables

Ingredients:
1 Butterhead lettuce
1 Cup(s) Arugula
1 Sized head radicchio
1/4 Cup(s) Olive oil
3 Tablespoon(s) Balsamic vinegar
1 Shallot, minced

Directions: 
In a salad bowl, tear lettuce and arugula into bite sized pieces. Tear radicchio into slightly larger pieces. In a saucepan, heat oil and vinegar and shallot. Pour hot dressing over greens and toss. Recipe developed by Ellen Ogden. In "The Cook's Garden" catalog, Spring/Summer 1994, Vol. XI, No. 1. Pg. 12. Typed for you by Cathy Harned.

Nutrition (calculated from recipe ingredients) 
---------------------------------------------- 
Calories: 805 
Calories From Fat: 481 
Total Fat: 54.4g 
Cholesterol: 0mg 
Sodium: 59.6mg 
Potassium: 1376.9mg 
Carbohydrates: 74.7g 
Fiber: 12.7g 
Sugar: 38.3g 
Protein: 10.1g 

Source: FreeGroups.net

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4. Roasted Rosemary Pork with Asparagus

Let the aroma enchant you


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

INGREDIENTS:

3 large cloves garlic, minced
4 teaspoons chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3 tablespoons olive oil
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1 center cut pork loin roast (5 pounds)
2 pounds thick fresh asparagus, trimmed and blanched

TO PREPARE:

     Preheat oven to 400 degrees.  Mix garlic, rosemary, salt, pepper, olive oil, mustard, and lemon juice in a small bowl.  Reserve 1 tablespoon of mixture.  Spread remainder over fat side of pork.  Place pork fat side up on a wire rack in a roasting pan.  Place pork in oven.  Reduce heat to 325 degrees and cook uncovered 2 hours.
     Toss asparagus with 1 tablespoon reserved garlic mixture.  Arrange asparagus around roast and cook uncovered 15 to 20 minutes.  Serve immediately.

SERVES: 8

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5. Rose Parade Pancakes

Breakfast favorite with a cinnamon twist! 

From, "California Sizzles" published by The Junior League of Pasadena, Inc. in cooperation with your Daily InBox newsletter.

INGREDIENTS for Pancakes:
1 egg, beaten
1 cup milk
2 Tablespoons vegetable oil
1 cup all purpose flour, sifted
1/2 teaspoon salt
2 Tablespoons baking powder
2 Tablespoons sugar

 
INGREDIENTS for Cinnamon Syrup:

1 cup sugar
1/2 cup light corn syrup
1/4 cup water
3/4 teaspoon cinnamon
1/2 cup evaporated milk


TO PREPARE:
For the pancakes, combine egg, milk and oil. Add dry ingredients and beat until smooth.  Batter should be thick. Heat griddle.  Brush griddle lightly with oil.  Spoon about 1/4 cup of batter, per pancake, onto griddle.  Cook until top of pancake is set and flip. Cook until golden brown.
 
For the syrup, combine sugar, syrup, water and cinnamon in a saucepan. Bring to a boil and cook 2 minutes, stirring constantly. Cool 15 minutes and add evaporated milk.
 
 
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