This issue "C" 
09-15-16

 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. California Onion Dip
2. Sautéed Chicken Three Ways 
3. Chicken Enchilada Casserole
4. Chocolate Fruit Cake
5. Confetti Rice
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1. California Onion Dip

California Onion Dip has got to be one of the most popular party foods, and with good reason. It's easy and delicious!

What You'll Need:
1 (16-ounce) container sour cream
1 ripe avocado, peeled and mashed
1 (1-ounce) envelope onion soup mix


What To Do:
In a small bowl combine sour cream, avocado and onion soup mix; stir until thoroughly combined. 
 
Cover and chill at least 2 hours or until ready to serve.


Notes: Serve with fresh vegetables or pretzels and chips. 

Source: Mr.Food

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2. Sautéed Chicken Three Ways
Makes 4 Servings
 
1 1/2 teaspoons olive oil or butter
4 (5- to 6-ounce) boneless, skinless chicken breast halves
1 small onion, thinly sliced, from the salad bar (1/4 cup)
4 cloves garlic, thinly sliced
Your choice of variation, see below
 
1) Heat olive oil or butter in a large skillet with flame-proof handle over medium-low heat. Add chicken breasts and sauté, turning once, until well browned on both sides and just cooked through. Add onion and garlic (and any of the variation ingredients below) and cook 1 minute longer.
 
2) Preheat broiler. Stack chicken at one side of the pan and follow instructions for one of the variations below. 
 
Quick Chicken Parm: With chicken stacked at the side of the pan, add 1 (15-ounce) jar prepared pasta sauce and bring to a boil, stirring to incorporate onions, garlic and browned-on bits. Arrange chicken breasts in sauce. Divide 1 cup shredded mozzarella onto chicken and sprinkle with 1/4 cup shredded Parmesan cheese. Place under the broiler just until cheese has melted and browned slightly. Serve with your favorite pasta.
 
Quick Chicken Cordon Bleu: Add 2 cups sliced mushrooms (from salad bar) with the onion and garlic and cook, stirring, for the 1 minute. With chicken stacked at the side of the pan, add 1 (10 3/4-ounce) can condensed chicken broth and bring to a boil. Whisk 1/2 cup dry white wine or water into 3 tablespoons flour and add to the mixture. Cook, stirring until bubbly and thickened. Arrange chicken breasts in sauce. Top each piece of chicken with a slice of prosciutto and 1/4 cup shredded Swiss cheese. Place under the broiler just until cheese has melted and browned slightly. Serve with buttered potatoes. 
 
Quick Chicken Curry: Stir 3 to 4 teaspoons curry powder into onions and garlic. With chicken stacked at the side of the pan, add 1 large Golden Delicious apple, thinly sliced, 1 cup sliced green bell pepper (from salad bar) and 1 (10 3/4-ounce) can condensed chicken broth. Bring to a boil. Whisk 1/3 cup apple juice or water into 3 tablespoons flour and add to the mixture. Cook, stirring until bubbly and thickened. Stir in 2 tablespoons lime juice and 1 teaspoon shredded lime rind. Arrange chicken breasts in sauce. Sprinkle with 1/4 cup unsalted cashews and place under the broiler just until cashews begin to brown. Serve with buttered rice. 
 
Copyright Minutemeals.com, Inc., 2001    
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3.                     Meat and Poultry:
              Chicken Enchilada Casserole
     
          From the Houston Junior League Cookbook
           ___________________________________
 
INGREDIENTS:
 
1 chicken (about 3-1/2 lbs), or equivalent in pieces of your choice
1 large onion, chopped
1 can (4 ounces) green chilies, seeded and finely chopped
1 can condensed cream of mushroom soup
1 cup grated Velveeta cheese
8 tortillas (cut each into 6 pieces)
 
TO PREPARE:
 
Cook chicken, remove skin and bones, and cut into large bite-sized pieces.  Saute onion in small amount of oil.  Add chiles, soup and half of the grated cheese.  Cook slowly until cheese melts.  Line a buttered 6 x 10-inch casserole with tortilla pieces.  Layer with half the chicken, then half the cheese sauce.  Repeat layers.  Top with remaining grated cheese.  Baked at 325 degrees for 45 to 60 minutes, until heated all the way through.
 
SERVES: 4 to 6
            ___________________________________
 
Copyright 1992 The Junior League of Houston, Inc.  All rights reserved.
 
Visit The Junior League of Houston web site (http://www.jrleaguehou.org/cookbooks) to purchase copies of the Houston Junior League Cookbook and other fine cookbooks, or call (713) 627-COOK.
 
The Junior League of Houston, 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 the Houston Junior League Cookbook, are returned to the community.
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4. Chocolate Fruit Cake

Chocolate batter and a selection of delicious dried fruit make this a delightful surprise on your holiday dessert table.

Chocolate Fruit Cake
Makes 1 (9-inch) ring

3/4 cup packed light brown sugar
1/2 cup (1 stick) butter, softened
4 (1-ounce) squares unsweetened chocolate, melted
2 large eggs
1/3 cup milk
2 cups unsifted all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup golden raisins
1 cup coarsely chopped macadamia nuts
1/2 cup coarsely chopped crystallized ginger
1/4 cup bourbon

1) Preheat oven to 325 degrees F. Lightly grease a (9-inch) tube pan.
2) Beat together brown sugar, butter, chocolate, eggs and milk in large bowl with electric mixer large bowl until fluffy. Add flour, baking powder and salt; beat until combined. Fold in raisins, macadamia nuts and crystallized ginger. Transfer mixture to greased tube pan.
3) Bake 1 hour or until golden brown and surface springs back when gently pressed. Cool to room temperature on wire rack. Wrap in cheesecloth soaked in bourbon; rewrap tightly and refrigerate at least 1 week before cutting.


Copyright Minutemeals.com, Inc., 2000

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5.              Pasta, Seafood, Eggs and Grains:
                         Confetti Rice

                    from Great Lake Effects:
                Buffalo Beyond Winter and Wings
              ___________________________________

INGREDIENTS:

1 cup raisins
3/4 cup long grain white rice
3/4 cup brown rice
1/2 cup wild rice
1-1/2 cups chicken stock
6 Tablespoons unsalted butter
6 Tablespoons chopped onion
2-3/4 cups chicken stock
1/2 cup shredded carrot
3 Tablespoons unsalted butter
1 cup pine nuts, toasted
1/2 cup chopped fresh parsley

Note:  A large carrot will yield one cup of shredded carrot.

TO PREPARE:

Plumb the raisins in enough hot water to cover in a bowl; drain.

Rinse the white rice, brown rice and wild separately and drain.

Combine the wild rice and 1-1/2 cups stock in a saucepan and mix well. Cook, covered, for 35 to 40 minutes or until tender. Heat 3 Tablespoons of butter in each of 2 separate saucepans until melted. Add 3 Tablespoons chopped onion to each saucepan. Saute until tender. Add the white rice and 1-1/4 cups of the chicken stock to 1 saucepan and mix well. Add the brown rice and the remaining 1-1/2 cups stock to the remaining saucepan and mix well. Bring both saucepans to a boil; reduce heat to simmer. Simmer the white rice, covered, for 20 minutes and the brown rice, covered, for 1 hour. Saute the carrot in 3 Tablespoons butter in a skillet. Combine the white rice, brown rice and wild rice in a bowl and mix well.  Stir in the raisins, carrot, pine nuts and parsley. Spoon into a serving bowl.

Note: Try substituting dried cherries or cranberries for raisins and/or pecans, walnuts, or almonds for pine nuts.

SERVINGS:  8
         ___________________________________

Copyright 1997 The Junior League of Buffalo, Inc.  All rights reserved.

Visit The Junior League of Buffalo web site (http://www.jlbuffalo.org) to purchase copies of Great Lake Effects: Buffalo Beyond Winter and Wings, e-mail mailto:jlb@buffnet.net or call (716) 882-7520.

The Junior League of Buffalo is an organization of women committed to promoting volunteerism, developing the potential of women and to improving communities through effective action and leadership of trained volunteers. Its purpose is exclusively educational and charitable.  A portion of the proceeds from the sale of Great Lake Effects: Buffalo Beyond Winter and Wings will help support the Junior League of Buffalo's signature project, Kids Cafe, in partnership with the Food Bank of Western New York.
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A CraftELady Mailing
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