This issue "S" 
07-14-16

 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. South Louisiana Red Beans
2. Speedy Spud Appetizer 
3. Spicy Bolivian Chicken
4. Spinach Frittata
5. Strawberry Quickie-Alcohol Drink
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1. Soups and Vegetables:
                     South Louisiana Red Beans
   
                      from River Road Recipes...
                  The Textbook of Louisiana Cuisine
                ___________________________________
   
    INGREDIENTS:
   
    1 pound red kidney beans
    Ham bone with generous amount of meat
    1 pound pepperoni, sliced
    1 bay leaf
    Dash red pepper
    Cumin powder to taste
    1 large onion, chopped
    1 clove garlic, chopped
   
    TO PREPARE:
   
         Wash and pick over beans.  Cover in cold water and soak
    overnight.  Cook pepperoni, onions, and garlic until slightly
    browned.  Add beans and water in which they have been soaked,
    then ham bone and more water to cover, bay leaf, red pepper and
    cumin powder to taste.  Cook slowly for several hours.
   
    Note:  Cornbread goes well with red beans.
   
    SERVES 8
                ___________________________________
   
    Copyright 1959 The Junior League of Baton Rouge, Inc.  All
    rights reserved.
   
    Visit The Junior League of Baton Rouge web site
    (http://www.jlbtr.org/river.htm) to purchase copies of River
    Road Recipes and other fine cookbooks, or call (225) 924-0298.
   
    The Junior League of Baton Rouge, Inc. is an organization of
    women committed to promoting voluntarism, developing the
    potential of women and to improving the community through the
    effective action and leadership of trained volunteers.  Its
    purpose is exclusively educational and charitable.  All proceeds
    from League fundraising efforts, including from the sale of
    River Road Recipes, are returned to the community.

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2. Speedy Spud Appetizer

If you have leftover baked potatoes, scrape out the flesh.
Brush the skins with olive oil. Then use scissors to cut
skins into 1/2-inch wide strips. Sprinkle with cayenne or
regular pepper, or chili powder or cumin. Bake at 400
degrees for 10 minutes or until crispy. These are a treat
that everyone in your family will want.

               <><><><><><><><>

Copyright 2003 Heloise, Inc.     

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3. Spicy Bolivian Chicken

      1 lbs boneless, skinless Chicken breasts cut into " strips
      Salt and Pepper
      2 tbsp Vegetable Oil
      2 large Onions, chopped
      2 Red peppers, cut into ¼" strips
      2 Garlic cloves, finely chopped
      1 tsp crushed hot Red pepper
      3 cups Chicken broth
      3/4 cup Peanut butter
      1 (10oz) pkg frozen Peas, thawed
      cup Bread crumbs

      1) Season chicken with salt and pepper.  In a large frying pan, heat oil over medium heat.  Add chicken and saute stirring for 3 minutes, until chicken turns white.  Remove chicken and set aside.

      2) Add onions, bell peppers, and garlic to pan.  Saute for 3 minutes, until onions are tender.  Stir in hot pepper.  Add broth and peanut butter.  Simmer stirring occasionally for 10 minutes.

      3)  Stir in chicken pieces, peas and bread crumbs.  Cook 5-10 minutes, stirring occasionally, until sauce is thickened and mixture heated through.  Serve over rice

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4. Pasta, Seafood and Eggs:
                     Spinach Frittata

                      from Traditions...
                 A Taste of the Good Life
           ___________________________________

INGREDIENTS:

1/2 pound fresh spinach, trimmed or
1 (10) ounce package frozen chopped spinach
3 Tablespoons butter
1/2 pound fresh mushrooms, sliced
1 small onion, finely diced
8 eggs
1/2 teaspoon salt
1-1/3 teaspoon pepper
1-1/2 cups grated fresh Parmesan cheese

TO PREPARE:

Cook spinach.  Drain and squeeze out excess liquid.  In a
large ovenproof skillet, saute the mushrooms and onions.
Beat eggs, salt and pepper.  Stir spinach into eggs.  Mix
well and pour over mushrooms and onions in skillet.  Cook
over medium heat until eggs are set.  Sprinkle with
Parmesan cheese.  Place in oven and broil until cheese
melts and top is lightly browned.  Cut into wedges to
serve.

SERVINGS:  6
            ___________________________________

Copyright 1983 The Junior League of Little Rock, Inc.  All
rights reserved.

To purchase copies of Traditions, call the Junior League of
Little Rock at (501) 666-0658 or order by mail at P.O. Box
7453, Little Rock, AR 72217.  The cost is $18.95 plus $4.00
shipping/handling for first book ($2.00 each additional
book).  You may also purchase copies of any of the Junior
League of Little Rock cookbooks through their website
(http://www.jllr.org).

The Junior League of Little Rock, Inc. is an organization
of women committed to promoting voluntarism, developing the
potential of women, and improving the community through the
effective action and leadership of trained volunteers.  Its
purpose is exclusively educational and charitable. 
Proceeds from the sale of Traditions support the projects
and programs of the Junior League of Little Rock, Inc.

 ------------------------------------------------------
5. Strawberry Quickie

Ingredients:
1 1/2 oz Tequila Rose
1/2 oz triple Sec

Directions:
Pour in blender with crushed ice and blend. Serve in a rocks glass that has sweetened strawberry sugar around the rim of the glass and top off with a maraschino cherry.

Source: LOH Recipes
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A CraftELady Mailing
Julia G
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