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This issue "W" 
03-30-17

 A CraftELady Mailing

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I hope you enjoy the recipes!

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Index

1. Wild Mushroom Risotto

2. Woodruff Special 
3. Worth Waiting For Baked Beans
4. Ww Apple And Cheddar Corn Muffins
5. Ww I Ration War Cake - No Eggs, Butter Or Milk 
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1. Wild Mushroom Risotto

Try this delicious side dish with tonight's dinner.

From, "Colorado Colore...A Palate of Tastes" published by The Junior League of Denver, Inc. in cooperation with your Daily InBox newsletter.

INGREDIENTS:

1 (3/4-ounce) package dried porcini mushrooms
1 cup hot water
2 Tablespoons unsalted butter
1 Tablespoon olive oil
1 medium red onion, chopped
1 garlic clove, minced
10 to 12 button mushrooms, sliced
2 cups arborio rice
1/2 cup red wine
6 cups vegetable stock, heated
1/4 cup (1/2 stick) unsalted butter
2 ounces Parmigiano-Reggiano cheese, grated
Salt and pepper to taste

TO PREPARE:
Soak the porcini mushrooms in the hot water in a bowl for 30 minutes.  Drain, reserving the liquid.  Rinse the mushrooms and slice.Heat 2 Tablespoons unsalted butter and olive oil in a large skillet.  Saute the onion and garlic in the butter mixture for 2 minutes.  Stir in the button mushrooms.  Saute for 3 minutes.  Add the rice and mix well.
 
Saute for 1 minute.  Stir in the wine.  Cook until the wine evaporates, stirring constantly.  Add 1 cup of the hot stock.  Cook until the stock is absorbed, stirring constantly.  Add the porcini mushrooms and 1 cup of the remaining stock.  Cook until the stock is absorbed, stirring constantly.  Pour the reserved mushroom liquid through a fine strainer into the rice mixture and mix well.
 
Add the remaining stock 1 cup at a time, stirring constantly and cooking until the stock is absorbed after each addition.  This will take approximately 20 minutes.  Remove from the heat.  Stir in 1/4 cup unsalted butter and cheese.  Season with salt and pepper.  Serve immediately.

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2. Woodruff Special

Base: Beef

Number of Servings: 4

Ingredients:
4 Slices bacon
Cabbage leaves, 1/4 head
1 Onion, chopped
2 Cup(s) Rice, cooked
1 Sauerkraut, large can well Drained
1 Quart(s) Spaghetti sauce
1 Pound(s) Chopped beef
1/2 Teaspoon(s) Oregano
Garlic salt to taste
Salt and pepper to taste

Directions: 
Fry the bacon fairly crisp and reserve it. Use the bacon fat to grease a pan or casserole (a 10" x 12" x 2" pan is just about right for this recipe). Tear cabbage leaves as necessary to line the bottom of the pan, about 2-3 leaves thick. Break up the chopped beef and crumble on top of the cabbage leaves. Crumble the bacon pieces on top of the beef. Add the chopped onion, and then add salt, pepper, garlic salt and oregano. Cover this with the cooked rice and then the sauerkraut. Cover with another layer of cabbage leaves, about 2-3 leaves thick. Finally, pour the spaghetti sauce on top, distributing it evenly. Bake, covered at 325 degrees for 3-4 hours.

Nutrition (calculated from recipe ingredients) 
---------------------------------------------- 
Calories: 491 
Calories From Fat: 243 
Total Fat: 27g 
Cholesterol: 42.8mg 
Sodium: 1882mg 
Potassium: 1101.9mg 
Carbohydrates: 46.4g 
Fiber: 6g 
Sugar: 16.1g 
Protein: 14.8g 

Source: FreeGroups.net
    

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3. Worth Waiting For Baked Beans

Number of Servings: 6

Ingredients:
1 Pound(s) Dried navy beans
2 Teaspoon(s) Unsalted butter
1 Clove garlic, crushed
1 Cup(s) Onion, finely chopped
3 Strips bacon Cooked&crumbled
3 Strips bacon, uncooked
2 Teaspoon(s) Worcestershire sauce
2 Tablespoon(s) Dark brown sugar
4 Tablespoon(s) MOLASSES
5 Tablespoon(s) Chili sauce
1 Tablespoon(s) Dry mustard, English
1 Teaspoon(s) Curry powder
1 1/2 Teaspoon(s) Salt
1/2 Cup(s) Dark rum
1 1/2 Cup(s) Tomato juice, or more as needed

Directions: 
Place beans in large pot of boiling water over high heat. Return to boiling. Turn off heat; let stand 1 hour. Preheat oven to very slow(275F). Grease 1 3/4 quart bean pot or casserole with the butter. Rub with garlic. Drain beans. Place in large mixing bowl. Add onion, crumbled bacon, brown sugar, Worcestershire, molasses, chili sauce, dry mustard, curry powder, salt and rum. Mix well. Stir in 1/4 cup of the tomato juice. Transfer to prepared bean pot. Place uncooked bacon strips on top. Bake, covered in a 275F oven for 7 hours or until beans are tender, gently stirring in additional tomato juice as liquid is absorbed by beans.

Recipe By : The Little Mountain Bean Bible Cookbook

Nutrition (calculated from recipe ingredients) 
---------------------------------------------- 
Calories: 721 
Calories From Fat: 294 
Total Fat: 32.7g 
Cholesterol: 53.6mg 
Sodium: 1121.4mg 
Potassium: 1499.5mg 
Carbohydrates: 71.2g 
Fiber: 19.3g 
Sugar: 22.1g 
Protein: 27.7g 

Source: FreeGroups.net

------------------------------------------------------
4. Ww Apple And Cheddar Corn Muffins

Base: Low-cal

Number of Servings: 12

Ingredients:
1 2/3 Cup(s) Flour
1 1/2 Ounce(s) Uncooked yellow corn meal
1 Tablespoon(s) Baking Powder
3/4 Pound(s) Apples, cored pared finely
Chopped..wt before cutting
1/2 Cup(s) Corn, thawed frozen
2 1/4 Ounce(s) Cheddar, reduced fat shredded
1/3 Cup(s) Sugar
1 Dash(s) Cinnamon
1 Dash(s) Nutmeg
1/3 Cup(s) Corn oil
3 Eggs, lightly beaten

Directions: 
Preheat oven to 400 F. Line 12 muffin pan cups with paper baking cups. 

2. In large bowl combine flour, cornmeal, and baking powder. Add apples, corn, cheese, sugar, cinnamon, nutmet, stirring to combine. In small bowl, beat eggs and oil; stir into flour mixture (do not over beat...the mixture will be stiff).

3. Fill baking cups and bake in center of oven for 15 minutes.

Makes 12 muffins.

ONE MUFFIN= 1 1/2 F, 1/2 P, 1 B, 1/4 F, 25 Optional cal.

Cherri Langley said the recipe is from Simply Light Cooking cookbook she obtained at a Weight Watchers meeting. Said cookbook was just great! Posted Sun, 17 Nov 1996 15:07:51 -0500 (EST)

From: Koula Smith <ksmith@cyberplus.ca>  

Nutrition (calculated from recipe ingredients) 
---------------------------------------------- 
Calories: 188 
Calories From Fat: 64 
Total Fat: 7.2g 
Cholesterol: 47.4mg 
Sodium: 186.7mg 
Potassium: 48.4mg 
Carbohydrates: 27g 
Fiber: <1g 
Sugar: 5.7g 
Protein: 3.7g 

Source: FreeGroups.net

 ------------------------------------------------------
5. Ww I Ration War Cake - No Eggs, Butter Or Milk

Base: Cakes
Number of Servings: 6

Ingredients:
1 Cup(s) Brown sugar
1/3 Cup(s) Shortening, that meant Crisco then
1 1/4 Cup(s) Raisins
1/2 Cup(s) Chopped dates
1 Teaspoon(s) Salt
1 Teaspoon(s) Ground nutmeg
1 Teaspoon(s) Ground cinnamon
2 Cup(s) All-Purpose Flour
1 Teaspoon(s) Baking soda

Directions: 
This could be called a heavy fruitcake. Boil sugar, shortening, raisins, dates, salt and spices for 3 min. Remove from heat and let cool. When cool, add flour and baking soda that have been sifted together; beat well. Pour into a greased 9x5 inch loaf pan and bake at 350 degrees for 45 min.

This was a VERY popular recipe at the Oakland Navy yard during the era. And what I find amusing...it is a good recipe to make for camping trips today. There isn't much in it to spoil. You could even make this on your upcoming camping trip!

Nutrition (calculated from recipe ingredients) 
---------------------------------------------- 
Calories: 438 
Calories From Fat: 6 
Total Fat: <1g 
Cholesterol: 0mg 
Sodium: 612.6mg 
Potassium: 449.5mg 
Carbohydrates: 106.3g 
Fiber: 3.7g 
Sugar: 65.5g 
Protein: 5.8g 

Source: FreeGroups.net
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