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This issue "P" 
02-09-17

 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. Paprika Schnitzel
2. Party Eggs Recipe 
3. Peach Cobbler
4. Pepperpot Beef
5. Pumpkin Latte
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1. Paprika Schnitzel

A twist on traditional Austrian cuisine

From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

4 large veal cutlets, 1/2 inch thick
Salt
Flour
1/2 cup bacon drippings
Paprika
2 onions, sliced crosswise
2 cups sour cream
Lemon slices
Parsley sprigs

TO PREPARE:

Season cutlets with salt and dredge with flour.  Heat bacon drippings in large skillet and add enough paprika to make the drippings very red.  Lightly saute onions in drippings.  (Onions will separate into rings).  Remove sauteed onions and brown meat in drippings.  Put onions back in skillet with browned cutlets.  Add sour cream and stir.  Cover and cook over very low heat until meat is completely tender.  If it is necessary to thin gravy, add a little more water.  Garnish with lemon slices and parsley sprigs.  The gravy is delicious over rice.

SERVES:  4

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2. Party Eggs Recipe

Lose the stress of preparing for any party

From the, "Houston Junior League Cookbook," published in cooperation with your Daily InBox Newsletter.

INGREDIENTS:

8 hard-cooked eggs
1 package frozen chopped spinach, cooked
1/2 teaspoon grated onion
1 teaspoon Worcestershire sauce
Tabasco
2 teaspoons lemon juice
2 Tablespoons melted butter
Salt and pepper
1 can condensed cream of mushroom soup
1 small jar (8 ounce) Cheez Whiz
Buttered bread crumbs
Parmesan cheese

TO PREPARE:

Slice eggs in half, lengthwise, and remove yolks.  Mash yolks.  Combine yolks, spinach, onion, Worcestershire, Tabasco, lemon juice, melted butter, salt and pepper.  Mix well.  Mound yolk mixture into egg whites.  Place in a buttered shallow baking dish.  Heat soup and Cheez Whiz in double boiler.  Pour over stuffed eggs.  Cover with buttered bread crumbs, sprinkle with Parmesan cheese and bake in 350 degree oven until bubbly.

SERVES:  9
    

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3. Desserts:
Peach Cobbler

from True Grits . . .
Tall Tales and Recipes from the New South

INGREDIENTS:

1/2 cup sugar
Juice and grated rind of 1 lemon
1/4 teaspoon almond extract
2 cups sliced peeled Georgia peaches
1 cup sugar
3/4 cup flour
3/4 cup milk
2 teaspoons baking powder
1/2 cup butter or margarine

TO PREPARE:

*  Combine 1/2 cup sugar, lemon juice, lemon rind and almond flavoring in a bowl; mix well.  Sprinkle over the peaches in a bowl; set aside.

*  Mix 1 cup sugar, flour, milk and baking powder in a bowl.  Melt the butter in a 2-quart baking dish.  Spoon the batter into the dish.  Spread the peach mixture over the top; do not stir.

*  Bake at 300 degrees for 1 hour.

VARIATION:  This can be made with any fresh fruit.  A combination of peaches and blackberries is especially good.

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/) to purchase copies of True Grits . . . Tall Tales and Recipes from the New South and other fine cookbooks, or call (404) 233-4767. 

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4. Pepperpot Beef

SERVES 4

A twist on chilli con carne with a beautiful rich sauce.

Ingredients

25g plain flour
1 tsp salt
1 tsp ground black pepper
Half tsp ground ginger
1lb braising beef, cubed
2 tbsp ground nut oil (or other vegetable oil)
1 red pepper sliced
400g tin of Kidney beans

Sauce
1 tsp chilli sauce (or more to your liking)
400g of chopped tomatoes
125g chestnut mushrooms
2tbsp worcester sauce
2tbsp white wine vinegar
1tbsp brown sugar
2 fat garlic cloves
1 bay leaf


Method
Pre-heat oven to gas mark 3 or 160. Mix flour seasonings & ginger in a large plastic bag. Use to coat beef. Heat oil in large casserole dish (suitable for use in the oven), fry beef in batches until browned on all sides. Return all beef to pan. Mix sauce ingredients & add to pan. Heat until simmering gently. Place on lid, put in oven for 2 hours, stirring once after one hour. After 2 hours, add kidney beans & red pepper. Cook for further 30/40 mins. Serve with basmati rice & garlic bread.

Source: My Good Food

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5. Pumpkin Latte


Serving size: Makes 1 perfect latte

1/2-1 cup milk of your choice
2 tablespoons canned pumpkin
1-2 tablespoons maple syrup or sugar
1 tablespoon vanilla extract
1/2 teaspoon pumpkin pie spice
1 to 2 shots of espresso or 1/2 cup of strong coffee
Whipped cream if you are feeling decadent

In a saucepan whisk together milk, pumpkin and sugar, stirring, until steaming.

Remove from heat, stir in vanilla and spice. Whisk until frothy.

Pour into a large mug and add the espresso.

Top with whipped cream and a dash of spice. Enjoy!

Source: http://www.hgtvgardens.com/recipes/diy-pumpkin-latte#sthash.NbWbWWRx.dpuf
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