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CraftE's Recipe Club This issue "H" :-) 04-28-08
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CraftELady
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Apr 28, 2008 00:00 PDT
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Today's Recipes Online:
http://www.craftelady.com/recipes/042808.html
[Archives ] http://www.craftelady.com/recipes/recipearchives.html
Index
1. Honeydew Granita
2. Horseradish Mashed Potatoes
3. Hot Artichoke Dip
4. Hot Pepper Deviled Eggs
5. Hydro-tonic
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1. Honeydew Granita
It’s one of the freshest frozen desserts you’ll ever taste—because you
make it yourself right in your own freezer.
It’s so easy. Chunks of ripe melon popped in the blender with lime juice
and the tiniest bit of sugar and salt. Strain the juice and freeze—and a
couple of hours later you’ll enjoy a heavenly frozen dessert.
Total Time : 2 hours 20 minutes
Prep Time : 20 minutes
Freeze Time : 2 hours
Ingredients
2 Tablespoons bottled or fresh lime juice (1 lime yields about 2
Tablespoons)
4 Tablespoons granulated sugar
1/8 teaspoon salt
8 cups honeydew melon (about 2 1/2 pounds), seeds and rind removed, cut
into 2-inch pieces
Optional
Fresh mint leaves or wafer cookies can be used as garnish.
Variations
Cantaloupe or watermelon can be substituted for honeydew.
Directions
step 1Put the lime juice, sugar and salt into a blender or food
processor and cover. Turn the blender on and drop the melon pieces in
through the opening in the lid. Blend until the melon is completely
puréed, about 1 minute. You should have about 8 cups.
step 2 Place a fine mesh sieve over a large bowl. (You can also use a
regular sieve lined with cheesecloth or a sieve with no cloth—just be
sure not to push the pulp through.) Pour the puréed melon into the
sieve, letting the juice strain into the bowl and leaving the pulp in
the sieve. Gently scrape the bottom of the sieve with a rubber spatula
to help the juice strain through. You should have about 4 cups of juice.
step 3 Pour the juice into a 9-by-12-inch metal baking pan and place in
the freezer for 1 hour. The mixture will begin to freeze.
step 4 Stir or scrape the mixture with a fork, taking care not to score
the metal pan. Continue to scrape every 20 minutes until the mixture is
completely frozen and has crystallized (about 1 hour more). Cover with
Saran™ Premium Wrap and keep in the freezer until ready to serve. Just
scoop into dessert bowls and garnish with fresh mint or a wafer cookie
if desired.
chef's notes
Sugar can be reduced to 2 Tablespoons, depending on sweetness of melon.
Save time and buy packaged chunks of honeydew.
If a 9-by-12-inch pan is too large for your freezer, pour the juice into
two 8-by-8-inch metal baking pans instead.
Granita can be made ahead. Once it is scraped, it will retain its light
consistency. It may just need a quick stir before serving.
source: Clean Home Journal
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2. Horseradish Mashed Potatoes
Serve this side dish with your favorite roast beef recipe.
Serves 3-4
4 large Potatoes, peeled and cut into large pieces
4 tablespoons Butter
3/4 cup (or more) Milk
Salt and white pepper to taste
1 1/4 Tablespoons Horseradish (prepared)
Place the peeled and cut potatoes in a large saucepan and
cover with water. Cook until soft. Drain and place in a
mixer bowl. Add the butter and half the milk. Whip on low.
Gradually add milk and increase the mixer speed until
smooth. Add the horseradish and blend in. Check the
seasonings. Serve warm.
Source: - Nick Sundberg
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3. Appetizers, Salads and Breads:
Hot Artichoke Dip
from At Your Service
Southern Recipes, Places and Traditions
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INGREDIENTS:
1 (14-ounce) can artichoke hearts, drained, chopped
8 ounces cream cheese, softened
1/4 teaspoon Worcestershire sauce
1 cup grated Parmesan cheese
1 cup mayonnaise
1/2 teaspoon garlic powder
TO PREPARE:
Combine the artichoke hearts, cream cheese, Worcestershire
sauce, Parmesan cheese, mayonnaise and garlic powder in a
bowl and mix well. Spoon into a greased baking dish. Bake
at 350 degrees for 25 to 30 minutes or until bubbly. Serve
with melba toast.
SERVES: 8 to 10
Note: To make your own Melba Toast, place 1 very thin loaf
of white bread on a baking sheet. Spray with nonstick
cooking spray and sprinkle with garlic salt. Bake at 250
degrees until light brown. Cut into squares or desired
shapes.
___________________________________
Copyright 2001 by The Junior League of Gwinnett and North
Fulton Counties, Inc. All rights reserved.
Visit The Junior League of Gwinnett and North Fulton
Counties, Inc. web site to purchase copies of At Your
Service.
The Junior League of Gwinnett and North Fulton Counties, in
Atlanta, Georgia, is a non-profit organization of women
dedicated to voluntarism. We are committed to developing
the potential of women through training, leadership
opportunities, and service. Our purpose is to strengthen
our community by creating and implementing collaborative
volunteer projects. Proceeds from the sale of At Your
Service will provide funding for our Junior League of
Gwinnett and North Fulton Counties' projects.
Source: DailyInbox
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4. Hot Pepper Deviled Eggs
Preparation Time: about 20 minutes
Cooking Time: 0 minutes
Serves: makes 20 stuffed eggs
Cal: unknown
Ingredients:
Amount Ingredient
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10 large eggs, hard Boiled, peeled and cut in half lengthwise
1/4 Cup Spicy Brown Mustard
3 Tbsp Mayonnaise
1 tsp White Wine Vinegar
1/4 tsp Hot Pepper Sauce
3 Tbsp Fresh Parsley Leaves, minced
1 Tbsp Capers
1 - 3 Tbsp Water or Lemon Juice
to taste Salt
to taste Pepper
Directions:
Remove egg yolks from the hard boiled eggs and place in a bowl.
Mash the egg yolks with a fork (you could also force the yolks
through a sieve or use a food processor with the plastic blade
pulsing only then transfer to a bowl).
Stir in the mustard, the mayonnaise, the vinegar, the hot pepper
sauce, the parsley, and capers. Stir in enough of the water or lemon
juice to reach the desired consistency.
Add salt and pepper to taste.
Spoon filling into the whites, mounding the filling. The stuffed eggs
may be made 6 hours ahead, covered and chilled.
Source: Recipe Ross
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5. Hydro-tonic
Courtesy of: Super Smoothies; Mary Corpening Barber and Sara Corpening
Whiteford
Try this smoothie during a workout to sustain endurance.
Ingredients:
1 1/2 cups diced honeydew melon
1 cup lemon-lime flavored Gatorade
3/4 cup frozen green grapes
pinch of salt
Directions:
Combine all ingredients in blender. Blend until smooth. Serve
immediately.
Yield: 2 servings
Source: LOHE Recipes
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