This issue "B" 
09-08-16

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

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Index 
1. BEEF BURGUNDY 
2. Blackened Rockfish 
3. Blueberry Cream Pie
4. Breakfast Daniel
5. Butter Crunch Pop Corn
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1. BEEF BURGUNDY

by Tiffany Taylor

Serves 8. If you prefer not to cook with alcohol, you can substitute cranberry juice for the burgundy. The flavor will be different, but the juice will add the same tartness and color as the wine.

2 tablespoons shortening
2 pounds beef sirloin tips
2 16-ounce cans beef consommé
1/2 cup burgundy wine
2 tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon onion salt
2 tablespoons cornstarch
1/4 cup water
4 cups hot cooked rice

Melt shortening in large skillet; cook and stir meat until browned. Stir in consommé, wine, soy sauce, garlic, and onion salt. Heat to boiling. Reduce heat; cover and simmer 1 hour, until meat is tender.

In a small bowl, blend cornstarch and water. Gradually stir into meat mixture. Cook and stir until mixture thickens and boils. Boil and stir 1 minute. Serve over hot rice.

Per serving: 433 calories, 20 g fat, 72 mg cholesterol, 31 g carbohydrates, 1 g fiber, 28 g protein, 957 mg sodium.
 
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Tiffany Taylor is an avid cook, baker, and cookbook collector. When she isn't investigating new uses for chocolate, she's a freelance editor of computer-related books for Sams and Coriolis and a contributing editor at EarthWeb's CrossNodes.com.
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2. Blackened Rockfish

6 - 8 rockfish fillets
1/4  - 1/2 cup butter, melted
Blackening seasoning

Coat each fillet individually in a bowl of melted butter and then coat lightly with blackening seasoning.  Allow coated fillets to sit for about 15 - 20 minutes.

Fry in a heavy skillet on high heat. Expect lots of smoke and use your exhaust fan.  Depending on the thickness of the fillets, you should cook for several minutes per side.  We had this over the weekend because the local store had some beautiful rockfish.  Rockfish is the local term here in Southeastern Virginia for striped bass.  This is a very large fish and the fillets from this fish are very thick and meaty.  If you cannot find rockfish fillets in your locale, substitute another meaty fish such as mahi-mahi, tilapia, tuna or salmon.

Be careful because some blackening seasoning is hotter than others. If you get a seasoning that is too hot, try to limit the amount of seasoning you use to coat the fish and serve the fish with some homemade tarter sauce made from 2 Tbsp. of mayonnaise and 1 Tbsp. of dill relish.    
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3.  Desserts:
                     Blueberry Cream Pie

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

INGREDIENTS:

1 cup sour cream
2 Tablespoons flour
3/4 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
1 egg, beaten
2-1/2 to 3 cups fresh blueberries
1 (9-inch) pie shell, unbaked
4 Tablespoons flour
4 Tablespoons butter, softened
4 Tablespoons chopped pecans

TO PREPARE:

Combine first 6 ingredients and beat 5 minutes at medium speed or until smooth.  Fold in blueberries.  Pour into pie shell and bake at 400 degrees for 25 minutes.  Combine remaining ingredients, stirring well.  Sprinkle over top of pie.  Bake an additional 10 minutes.  Chill well before serving.

YIELD: 6 to 8 servings
            ___________________________________

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.
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4.  Pasta, Seafood and Eggs:
                  Breakfast Daniel

                from Atlanta Cooknotes
           ___________________________________

INGREDIENTS:

6 slices Canadian bacon or 6 thin slices ham
1 cup grated Swiss cheese
6 eggs
Salt and pepper, to taste
6 tablespoons heavy cream
4 tablespoons Parmesan cheese

TO PREPARE:

Preheat oven to 450 degrees.  For each serving, place a slice of bacon or ham in a greased, individual ramekin.  Scatter about two tablespoons Swiss cheese on top.  Break one egg on top of cheese.  Sprinkle with salt and pepper.  Drizzle about one tablespoon cream over egg.  Bake 10 minutes.  Remove from oven and sprinkle with Parmesan cheese.  Return and bake until eggs are of desired consistency.  Recipe may also be baked in a 9 x 9-inch casserole.

SERVES 6
            ___________________________________

Copyright 1982 The Junior League of Atlanta, Inc.  All rights reserved.

Visit The Junior League of Atlanta web site (http://www.jlatlanta.org/cookbooks.stm) to purchase copies of Atlanta Cooknotes and other fine cookbooks, or call (404) 233-4767.

The Junior League of Atlanta, 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 Atlanta Cooknotes, are returned to the community.
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5. Butter Crunch Pop Corn

1/2 cup butter or margarine
1 cup granulated sugar
1/4 cup light corn syrup
1/4 tsp. salt
1/4 tsp. baking soda
1/2 tsp. vanilla
1/2 tsp. butter extract (optional)
2-1/2 quarts popped Pop Corn
1 1/2 cup nuts, toasted*

Here's how:
Preheat oven to 250°F. Melt butter in medium saucepan. Stir in sugar, corn syrup and salt. Heat to a boil, stirring constantly. Boil for 8 minutes, stirring only once, over lowest heat possible to maintain a boil. Remove from heat; stir in soda, vanilla and butter extract, if desired. Gradually pour over popped pop corn and nuts, mixing well. Turn into a large, shallow baking pan. Bake for 30 minutes, mixing well after 15 minutes. Allow to cool completely on foil. Break apart and store in tightly covered container.
Makes about 3 quarts

*To toast nuts, spread on large cookie sheet and bake at 325°F for 15 to 20 minutes.

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