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01-26-17

 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. Nacho Popcorn
2. Nancy Reagan's Persimmon Pudding 
3. Nectarine And Raspberry Preserves
4. No-bake Chocolate Balls
5. Nopalitos con Chile (Cactus Chile)
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1. Nacho Popcorn

Number of Servings: 10

Ingredients:
1 Teaspoon(s) Paprika
1/2 Teaspoon(s) Crushed red pepper
1/2 Teaspoon(s) Ground cumin
1/4 Cup(s) Butter or margarine, melted
10 Cup(s) Warm popped popcorn
1/3 Cup(s) Grated parmesan cheese

Directions: 
In a small bowl, stir paprika, red pepper, and cumin into melted butter or margarine. Gently toss butter mixture with popcorn, coating evenly. Sprinkle with Parmesan cheese and toss till coated. Makes 10 cups.

From Better Homes and Gardens "Super Snacks" "Mixes to Munch" 
Posted byTiffany Hall-Graham Date: Sun, 15 Sep 1996
From: Eileen & Bob Holze <beck4@ASAN.COM>

Nutrition (calculated from recipe ingredients) 
---------------------------------------------- 
Calories: 96 
Calories From Fat: 69 
Total Fat: 7.9g 
Cholesterol: 15.1mg 
Sodium: 52.2mg 
Potassium: 31mg 
Carbohydrates: 5g 
Fiber: <1g 
Sugar: <1g 
Protein: 2.1g 

Source: FreeGroups.net

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2. Nancy Reagan's Persimmon Pudding

Base: Desserts

Ingredients:
1 Cup(s) Sugar
1/2 Cup(s) Butter, melted
1 Cup(s) Flour, sifted
1/4 Teaspoon(s) Salt
1 Teaspoon(s) Ground cinnamon
1/4 Teaspoon(s) Ground nutmeg
1 Cup(s) Pureed persimmon pulp, 3-4 very ripe fruit
1/2 Teaspoon(s) Baking soda
2 Teaspoon(s) Water, warm Brandy
1/2 Teaspoon(s) Vanilla
2 Eggs, lightly beaten
1 Cup(s) Seedless raisins
1/2 Cup(s) Walnuts, chopped opt

BRANDY WHIPPED CREAM SAUCE
1 Egg
1 Cup(s) Powdered sugar, sifted
1 Tablespoon(s) Brandy flavoring
1 Cup(s) Whipping cream

Directions: 
In bowl stir together sugar and melted butter. Re-sift flour with salt, cinnamon and nutmeg. Add to butter mixture. Add persimmon pulp, baking soda dissolved in warm water, 3 tablespoons brandy and vanilla. Add eggs, mixing lightly but thoroughly. Add raisins and nuts, stirring just until mixed. Turn into buttered 5 to 6 cup heat-proof mold. Cover and place on wire rack in kettle. Pour in enough boiling water to reach halfway up sides of mold. Cover kettle and simmer 2-1/2 to 3 hours. Let stand few minutes. Unmold onto serving dish. Pour about 1/4 cup warmed brandy over pudding and flame. Serve with Brandy Whipped Cream Sauce. Makes 6 to 8 servings.

BRANDY WHIPPED CREAM SAUCE: In bowl beat egg until light and fluffy.Beat in butter, sugar, salt and brandy flavoring. Beat whipping cream until stiff. Gently fold into egg mixture. Cover and chill.

Nutrition (calculated from recipe ingredients) 
---------------------------------------------- 
Calories: 4346 
Calories From Fat: 2276 
Total Fat: 258.7g 
Cholesterol: 1290.8mg 
Sodium: 1848.8mg 
Potassium: 2485.2mg 
Carbohydrates: 491.4g 
Fiber: 18.8g 
Sugar: 335.4g 
Protein: 47.2g 

Source: FreeGroups.net
    

------------------------------------------------------
3. Nectarine And Raspberry Preserves

Base: Fruits

Number of Servings: 8

Ingredients:
6 Pound(s) Large nectarines, unpeeled and sliced) - 8 cups,
3 Cup(s) Sugar
2 Tablespoon(s) Fresh lemon juice
2 Cup(s) Raspberries, 1 pint

Directions: 
Combine the nectarines with the sugar and lemon juice and let stand, covered, overnight in the refrigerator. Place a colander in a large shallow preserving pan and pour in the nectarine mixture. Let the juices drip into the pan for at least 30 minutes. Remove the colander with the fruit to a bowl and bring the juices in the pan to a boil over high heat. Boil rapidly for 20 to 30 minutes, or until reduced by half. Add the nectarines and any additional juices to the syrup in the pan and continue to cook over high heat for 10 minutes. Carefully stir in the raspberries and cook for 5 minutes more. The nectarines will look lightly glazed and the syrup will be only slightly thickened. Ladle the preserves into hot sterilized jars, wipe the rims clean with a damp towel, and seal with new lids and metal rings. Process in hot-water bath for 5 minutes. Remove, cool, check seals, label, and store. Makes 8 half-pint jars.

Nutrition (calculated from recipe ingredients) 
---------------------------------------------- 
Calories: 457 
Calories From Fat: 11 
Total Fat: 1.3g 
Cholesterol: 0mg 
Sodium: 1.1mg 
Potassium: 735.7mg 
Carbohydrates: 114.8g 
Fiber: 7.8g 
Sugar: 103.1g 
Protein: 4g 

Source: FreeGroups.net

------------------------------------------------------
4. No-bake Chocolate Balls

Base: Desserts

Number of Servings: 1

Ingredients:
2 Sticks margarine
3/4 Cup(s) Sugar
1 1/2 Quick oats
1 1/2 Cup(s) Shredded coconut
2 Tablespoon(s) Cocoa Powder
2 Teaspoon(s) Rum flavoring
4 Teaspoon(s) Hot water

Directions: 
Cut together the first five ingredients finely. Add liquids and blend well. Shape into small balls and roll them one by one either in shredded coconut or chocolate "sprinkles" (chocolate candies for cake toppings). Keep cool, but not cold.

Nutrition (calculated from recipe ingredients) 
---------------------------------------------- 
Calories: 1924 
Calories From Fat: 1077 
Total Fat: 123.5g 
Cholesterol: 0mg 
Sodium: 1386.3mg 
Potassium: 616mg 
Carbohydrates: 214.8g 
Fiber: 14.6g 
Sugar: 190.7g 
Protein: 6.6g 

Source: FreeGroups.net

 ------------------------------------------------------
5. Nopalitos con Chile (Cactus Chile)

2 pounds cleaned nopales 
1 onion, sliced 1/8-inch thick 
1/8 cup corn oil or olive oil 
2 jalapeno chilies
2 Serrano chilies
1/2 bulb garlic 
1 cup cilantro
Salt to taste

Clean and dice nopales. Chop onion into similar size pieces and place in a large oiled skillet and begin to fry. Add garlic and chilies and salt. Cover and simmer until tender.

Serve over diced and toasted tortillas or a bed of rice.
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