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CraftE's Recipe Club This issue "M" :-) 05-15-08
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CraftELady
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May 15, 2008 08:26 PDT
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Today's Recipes Online:
http://www.craftelady.com/recipes/051508.html
[Archives ] http://www.craftelady.com/recipes/recipearchives.html
Index
1. Marinated Grilled Shrimp
2. Mexican Potato Salad
3. MINI STUFFED POTATOES
4. Molasses Sugar Cookies
5. Mom's Famous Veggie Dip
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1. Marinated Grilled Shrimp
Grilled shrimp marinated in tomato sauce, red wine vinegar, basil and
cayenne pepper.
Ingredients:
3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
skewers
Directions:
In a large bowl, stir together the garlic, olive oil, tomato sauce, and
red wine
vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the
bowl,
and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1
hour,
stirring once or twice. Preheat grill for medium heat. Thread shrimp
onto
skewers, piercing once near the tail and once near the head. Discard
marinade.
Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3
minutes per
side, or until opaque.
Yield: 6 servings
Nutritional Info: Per Serving: Serving Size: 1/6 of recipe: Calories:
274, Total
Fat: 14.7 grams, Sat Fat: 2.1 grams, Cholesterol: 230 mg. Sodium: 480
mg,
Carbohydrate: 3 grams, Dietary Fiber: 0.2 grams, Sugars: 0.4 grams,
Protein:
31 grams
Source: LOH Recipes
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2. Mexican Potato Salad
If you like a little heat in your food, add a diced
jalapeno to this recipe.
Serves 4
10 New red potatoes
1 small Green bell pepper, seeded and diced
1 small Red bell pepper, seeded and diced
1/4 cup Onion, diced
1 Tablespoon Cilantro, chopped
1/4 cup Vegetable oil
1/4 cup Lime juice
3/4 teaspoon Cumin
Salt and pepper to taste
Boil the potatoes until just soft. Cool and quarter. Toss
in the remaining ingredients and mix well. Serve
immediately at room temperature or refrigerate.
- Nick Sundberg
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3. MINI STUFFED POTATOES
INGREDIENTS:
12 to 15 baby red-skinned potatoes, washed, skins on
2 tbsp olive oil
2 cups sour cream
5 tbsps finely sliced scallion or chives
2 to 3 strips crisply cooked bacon, crumbled or finely chopped
freshly ground black pepper
DIRECTIONS:
Preheat oven to 400°F.
Cut potatoes in half crosswise. Mix with oil in bowl. Place cut side
down on a baking sheet. Bake potatoes until just tender, about 25
minutes, and cool completely.
In a medium bowl, combine the sour cream, 4 tablespoons scallion or
chives, and bacon. Add pepper to taste. Cut a thin slice off rounded end
of each potato so that it will sit upright. Turn the potatoes over and,
using melon baller or small spoon, scoop out some of the center of each
potato (reserve for later use in potato pancakes or gnocchi).
Fill with 1 tablespoon of the sour cream mixture, and garnish with the
remaining scallion or chives. Serve immediately or cover and chill until
needed.
Makes 24 to 30 potato halves
Source: Recipe Ross
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4. Desserts:
Molasses Sugar Cookies
from Little Rock Cooks...
Recipes Handed Down from Generation to Generation
___________________________________
INGREDIENTS:
3/4 cup shortening
1 cup sugar
1/4 cup molasses
1 egg, beaten
2 teaspoons baking soda
2 cups flour
1/2 teaspoon cloves
1/2 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon salt
TO PREPARE:
Melt shortening in a 2 or 3 quart saucepan over low heat;
cool. Add sugar, molasses, and egg; beat well. Sift
together soda, flour, cloves, ginger, cinnamon, and salt
and add to molasses mixture. Mix well. Chill. Form dough
into 1-inch balls, roll in granulated sugar and place on a
greased cookie sheet 2 inches apart. Bake at 375 degrees
for 8 to 10 minutes.
YIELD: 3 dozen
___________________________________
Copyright 1972 The Junior League of Little Rock, Inc. All
rights reserved.
To purchase copies of Little Rock Cooks, call the Junior
League of Little Rock at (501) 666-0658 or order by mail at
P.O. Box 7453, Little Rock, AR 72217. The cost is $18.95
plus $4.00 shipping/handling for first book ($2.00 each
additional book). You may also purchase copies of any of
the Junior League of Little Rock cookbooks through their
website (http://www.jllr.org).
The Junior League of Little Rock, Inc. is an organization
of women committed to promoting voluntarism, developing the
potential of women, and improving the community through the
effective action and leadership of trained volunteers. Its
purpose is exclusively educational and charitable.
Proceeds from the sale of Little Rock Cooks support the
projects and programs of the Junior League of Little Rock,
Inc.
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5. Mom's Famous Veggie Dip
Ingredients:
1 cup mayonnaise (preferably Hellman's)
1/4 tsp. salt
1/4 tsp. paprika
1/4 tsp. garlic salt
1 tsp. chives
1 tsp. salad seasoning with cheese
1/2 tsp. curry powder
1/2 tsp. lemon juice
1/2 tsp. worcestershire sauce
1 tsp. chopped onion
1 cup sour cream
Directions:
Mix all and fold in small container of sour cream (about 1 cup).
Terrific for parties, but you will probably have to double it!
Source: Recipe Ross
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