|
CraftE's Recipe Club This issue "G" :-) 04-24-08
|
CraftELady
|
Apr 24, 2008 07:48 PDT
|
This mailing contains links to commercial websites.
If you object to this content please use the delete button NOW.
****************************************************
Your three line ad plus url here [on all mailings]-$10.00 per month
Send payment and ad to sal-@craftelady.com via PayPal
****************************************************
Have You Forgotten?
http://www.andiesisle.com/Have-You-Forgotten.html
A CraftELady Mailing
Online since 1996!
To Make a Donation:
http://www.craftelady.com/donate.html
For a complete list of mailings visit
http://www.craftelady.com/craftelady_mailings.html
************************************************
Today's Recipes Online:
http://www.craftelady.com/recipes/042408.html
[Archives ] http://www.craftelady.com/recipes/recipearchives.html
Index
1. Ginger Snap Martini
2. Ginger Spice Cookies #2 (Diabetic)
3. Gluten-Free Bread
4. Glazed Brussels Sprouts
5. Grilled Ribeye With Blue Cheese And Garlic Butter
------------------------------------------------------
1. Ginger Snap Martini
by DeAnna Edwards,
Corvallis OR
Double shot Bombay Gin
Light splash Green Chartreuse
Shake well with ice, pour into chilled martini glass, garnish with
slice of fresh ginger root
------------------------------------------------------
2. Recipe: Ginger Spice Cookies #2
Categories: Cooky/bars, Diabetic
Yield: 36 Cookies
1/3 c Vegetable oil
3 tb Water
1 Egg
1/2 ts Vanilla extract
1 ts Baking powder
1/2 ts Ground cinnamon
1/2 ts Ground ginger
1/4 ts Ground cloves
1 1/2 c All-purpose flour
12 pk Sugar substitute
1/2 ts Ground cinnamon
SOURCE: Special Celebrations and Parties Cookbook by Betty Wedman, M.S.,
R.D., copyright 1989, ISBN #0-13-004219-6. MM format by Ursula R.
Taylor.
Beat oil, egg, and vanilla together. Add baking powder, cinnamon,
ginger, cloves, and flour. Stir until well blended. Roll dough onto a
lightly floured surface. Cut into 2-inch rounds with a cookie cutter.
Place cookies on a lightly oiled baking pan. Bake in a 375~ oven for 7
to 10 minutes. Combine sugar substitute and cinnamon in a plastic bag or
shallow dish. Place warm cookies in the bag and shake to coat with
topping. Cool. Yield: 36 cookies.
Food Exchange per 2 cookies: 1/2 starch/bread and 1/2 fat. Nutritional
information per 2 cookies: 74 calories, 1 g protein, 8 g carbohydrate, 4
g fat, 18 mg sodium, 14 mg potassium and 16 mg cholesterol.
Posted to MM-Recipes Digest by "Robert Ellis" <rpea-@snowcrest.net>
on Dec 8, 1998
Source: FreeGroups.net
------------------------------------------------------
3. Recipe: Gluten-Free Bread
Categories: None
Yield: 1 Servings
1 ts Granulated Sugar
1/2 c Warm Water; (110-F degrees)
1 tb Dry Yeast
1 c Water
2 tb Minute Tapioca
2 c Whole Bean Flour
1/4 c Cornstarch
2 ts Gluten-free Baking Powder
1 ts Salt
1 ts Poppy Seeds
Non-Stick Cooking Spray and Cornmeal
The Cook and Kitchen Staff do not typically venture into the land of
specialty diets very often -- we usually leave that to the experts!
However, we thought we'd be a bit irresponsible if we didn't offer at
least one recipe from 'Our Daily Bread' collection that is gluten-free.
Thousands of people world-wide are allergic to gluten in food and have
found that their health and fitness improve dramatically when they avoid
foods containing gluten from wheat, oats, rye, and barley.
So what's a gluten? It's basically the stuff that makes bread sticky,
and it predominately comes from the grain chaff contained in most
flours. Specifically, it's a generic term for the water-insoluble
proteins found in all cereal grains. Only glutens found in wheat, rye,
oats, and barley are known to damage the intestine of those with celiac
disease, the most common manifestation of a gluten-base allergy, and it
tends to run in the family.
Pre-heat oven to 400-F degrees. Spray a standard loaf pan with non-stick
cooking spray and coat inside with cornmeal. Reserve.
In a small bowl, dissolve the sugar in warm water. Sprinkle yeast over
top and set aside to proof. Stir well.
In a small saucepan, combine 1 cup water and tapioca. Bring to a boil
and cook for 1 to 2 minutes, until thickened and clear.
In a large mixing bowl, sift together bean flour, cornstarch, baking
powder, and salt. Whisk together the tapioca and raised yeast. Stir
mixture into dry ingredients. Beat until smooth and set aside for 10
minutes.
Knead until soft, about 10 minutes, and turn into prepared loaf pan.
Sprinkle with poppy seeds and bake for about 45 minutes or until the
loaf is golden and produces a hollow sound when tapped. Remove loaf from
pan and cool on a wire rack. May freeze in an air-tight container for 30
days. Slice to serve.
Posted to dailyr-@recipe-a-day.com by Recipe-a-Day
<recipe-@bignetwork.com> on Sep 13, 1998, converted by MM_Buster
v2.0l.
Source: FreeGroups.net
------------------------------------------------------
4. Recipe: Glazed Brussels Sprouts
Categories: None
Yield: 12 Servings
8 c Fresh Brussels Sprouts; OR
4 pk (10-oz) frozen Brussels Sprouts; thawed and drained
1/2 Butter or Margarine; melted
1/2 c White Wine Worcestershire Sauce
4 ts Granulated Sugar
1/2 ts Salt
Today's vegetable side service may be prepared one day in advance of
your meal in order to reduce the conflict of a high-heat oven setting
with your main course. Simply prepare as directed, refrigerate, and warm
in a microwave- proof bowl before serving, making sure to use a low
microwave setting and to toss the sprouts several times to assure that
the vegetables are heated through.
Rinse and trim fresh Brussels sprouts. Place in a large pot of lightly
salted water over high heat and bring to a boil. Reduce the heat to
medium and continue to boil until the sprouts are just tender, about 8
to 10 minutes.
Or drain thawed Brussels sprouts.
Pre-heat oven to 450-F degrees.
Place Brussels sprouts in a large roasting pan. Drizzle melted butter or
margarine over the top of the vegetable, and shake lightly to toss. Add
White Wine Worcestershire Sauce. Sprinkle sugar and salt evenly over the
top of the sprouts and toss with a spatula to blend.
Roast for about 20 minutes, shaking pan occasionally to keep the exposed
portions of the sprouts from drying out. Remove from the oven and cool
for 5 minutes before placing in a service bowl. Serve warm.
Posted to dailyr-@recipe-a-day.com by Recipe-a-Day
<recipe-@bignetwork.com> on Nov 15, 1998, converted by MM_Buster
v2.0l.
Source: FreeGroups.net
------------------------------------------------------
5. Grilled Ribeye With Blue Cheese And Garlic Butter
Beef and blue cheese were made for each other.
Serves 2
2 Ribeye steaks
4 Tablespoons Butter, softened
1/2 teaspoon Garlic, minced
2 Tablespoons Blue cheese
Mix together the butter, garlic and blue cheese. Set aside.
Grill the steaks to the desired temperature. Top the warm
steaks with the butter. Serve immediately.
- Nick Sundberg
************************************************
|
|
 |
|
