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CraftE's Recipe Club This issue "C" :-) 04-10-08
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CraftELady
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Apr 09, 2008 22:48 PDT
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Today's Recipes Online:
http://www.craftelady.com/recipes/041008.html
[Archives ] http://www.craftelady.com/recipes/recipearchives.html
Index
1. Cauliflower & Mushroom Nibbles
2. Cheese and Chile Quesadillas with Black bean Salsa
3. Chess Cake
4. CHICKEN & RICE
5. Cranberry-Apple Punch
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1. Cauliflower & Mushroom Nibbles
Enjoy the taste of fried cauliflower and mushrooms without the grease.
INGREDIENTS:
2/3 cup plain bread crumbs
1/4 cup grated Parmesan cheese
1 egg white
1 tsp. water
2 cups bite-size cauliflower florets
8 ounces bite-size whole fresh mushrooms, cleaned and trimmed
Low-fat meatless spaghetti sauce <regular may be subb'ed if you're
not on a diet>.
DIRECTIONS:
Preheat oven to 400 degrees.
In a plastic bag with a tight-fitting seal, combine bread crumbs and
cheese.
In a small bowl, stir together egg white and water. Dip a few
vegetables at a time in the egg white mixture and place them in the
plastic bag. Seal the bag and shake gently. Place vegetables in a
single layer on a baking sheet.
Bake for 8 to 10 minutes, or until lightly browned.
Serve warm with hot spaghetti sauce for dipping, if desired.
Source: Quick and Easy Cookbook, by the American Heart Association
Source: Recipe Ross
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2. Cheese and Chile Quesadillas with Black bean Salsa
Menu Gameplan
Step 1: Preheat the oven to 300 degrees F.; make the black bean salsa.
Step 2: Make the quesadillas.
Step 3: Serve.
Top Here's How to Make It in 20 Minutes
Step 1: preheat the oven to 300 degrees F.; make the black bean salsa
Black Bean Salsa
1 can (16 ounces) black beans
1 cup presliced red peppers (from the salad bar)
1/2 cup presliced red onion (from the salad bar)
1 to 2 prepeeled garlic cloves (optional)
2 firm-ripe tomatoes
3 tablespoons minced cilantro
Fresh lemon juice
Olive oil
Salt and pepper
Drain the 1 can black beans in a sieve and rinse under cold water.
Transfer to a bowl.
With a sharp knife, chop the 1 cup red peppers and 1/2 cup red onion.
Chop the garlic cloves, if using. Add the peppers, red onion, and garlic
to the bowl of black beans. Dice the 2 tomatoes and mince enough
cilantro to measure 3 tablespoons. Add the tomatoes, cilantro, and lemon
juice, oil, and salt and pepper to taste. Toss to combine. Place the
salsa on the table.
Step 2: make the quesadillas
Cheese and Chile Quesadillas
4 whole scallions
1 can (4 ounces) chopped chilies
1 pound grated Monterey Jack cheese
8 flour tortillas (10 inches in diameter)
Vegetable oil for frying
Sliced avocado (from the salad bar)
Sour cream for serving
Thinly slice the 4 scallions into rings; transfer to a large bowl. Drain
the can of chilies and add them and the 1 pound of Monterey Jack cheese
to the bowl.
Place 4 of the tortillas on the work surface. Sprinkle the cheese-chili
mixture over them, leaving a 1/2-inch border; top with the remaining 4
tortillas, pressing them lightly on.
In a cast-iron or heavy skillet, pour 1/8 inch of the vegetable oil. Set
the skillet over medium-high heat and heat the oil until hot. Add 1 of
the sandwiches and weight it down with a small pot cover or similar
weight to press it down; fry the sandwich for 2 minutes, or until the
underside is golden brown. Turn and brown the second side. Transfer the
quesdillas to a large baking sheet and put it in the preheated oven to
stay warm.
Cook the remaining 3 quesadillas in the same manner.
Step 3: serve
With a sharp knife, quarter each of the tortillas and place the pieces
on a serving platter.
Place the sliced avocado and sour cream in separate serving bowls.
Serve with the quesadillas with the black bean salsa, avocado, and sour
cream as toppings.
Source: MinuteMeals
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3. Desserts:
Chess Cake
from River Road Recipes II...
A Second Helping
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INGREDIENTS:
1 cup margarine
1 (1-pound) box brown sugar
1 cup granulated sugar
4 egg yolks
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup chopped nuts
1-1/2 teaspoons vanilla
4 egg whites
Powdered sugar
TO PREPARE:
Melt margarine and add both sugars. Blend well. Add egg
yolks. Beat well. Sift flour, baking powder and salt
together and add to mixture. Fold in nuts and vanilla.
Beat egg whites until stiff. Fold into mixture. Spread
batter in greased and floured 9x12-inch pan. Bake at 350
degrees for 30 to 45 minutes. When done, sprinkle with
powdered sugar and cut into squares. Keeps very moist and
chewy in a covered tin.
___________________________________
Copyright 1994 The Junior League of Baton Rouge, Inc. All
rights reserved.
Visit The Junior League of Baton Rouge web site
(http://www.juniorleaguebr.com) to purchase copies of River
Road Recipes II and other fine cookbooks, or call (225)
924-0298.
The Junior League of Baton Rouge, 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 River Road Recipes II, are returned to the
community.
Source: Daily Inbox
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4. CHICKEN & RICE
1 can cream of mushroom soup
1 can cream of celery soup
1 can cream of chicken soup
1/2 c. milk
1 c. uncooked rice
1 tbsp. onion flakes
1 fryer chicken
1 c. butter, melted
Corn flake crumbs
Mix soup, milk, rice and onion flakes.
Pour into large casserole dish. Cut chicken in pieces
and lay on top of rice mixture.
Pour melted butter on top and sprinkle with corn flake crumbs.
Bake 3 hours at 250 degrees.
Source: Kristina
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5. Cranberry-Apple Punch
2 quarts cranberry juice
1 and 1/2 quarts apple cider
2 tsp. whole cloves
4 cinnamon sticks
2 tsp. whole allspice
1/4 tsp. ground nutmeg
1/2 cup brown sugar
Combine all ingredients in a large pot and simmer for 1 hour or
longer if desired. Remove cinnamon sticks, whole allspice and
whole cloves before serving. Makes 25 - 30 punch cups full.
The Skinny: Sometimes you can find low sugar cranberry juice.
Source: Arca Max
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