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CraftE's Recipe Club This issue "R" :-) 07-07-08
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CraftELady
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Jul 07, 2008 09:12 PDT
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Today's Recipes Online:
http://www.craftelady.com/recipes/070708.html
[Archives ] http://www.craftelady.com/recipes/recipearchives.html
Index
1. Racehorse
2. Ranchers Beans
3. Raspberry Custard Pie
4. Roasted Root Vegetables
5. Rosemary Roasted Potato Salad
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1. Racehorse from Yvette Wagner Shreveport La
1 1/2 oz vodka
1 1/2 oz peach schnapps
1 1/2 oz rum
1 1/2 oz amaretto
Fill into hurricane glass over ice (crushed preferably)
Add equal parts OJ and Pineapple juice
Splash with 7-up
Garish with an orange speared cherry.
Source: Cocktail Central Daily
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2. Ranchers Beans
* thanks Tanya B. *
Tanya shares: "This is a down-home country, stick-to-your-ribs kind of
meal, passed down from an old man my dad once knew. He used a lot more
onions that what I use, but that's a personal preference. I have also
made it with onion powder or dried minced onion, and it's always good.
It's great on a blustery fall or winter day with corn-bread."
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 6 servings
Ingredients:
1 pound lean ground beef
1/2 pound spicy pork sausage
1 medium onion, diced
1 tablespoon minced garlic
2 (15 ounce) cans baked beans
1 (15 ounce) can butter beans
1/2 cup ketchup
1/4 cup barbeque sauce
1 1/2 teaspoons Worcestershire sauce
ground cayenne pepper to taste
Directions:
Place the beef and sausage in a skillet over medium heat, and cook until
evenly brown; drain grease. Mix in onion and garlic, and cook until
tender. Stir in baked beans, butter beans, ketchup, barbeque sauce,
Worcestershire sauce, and cayenne pepper. Cover, reduce heat to low, and
continue cooking 15 minutes, stirring occasionally.
Source: LOH Recipes
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3. Raspberry Custard Pie
Preparation Time: 10 minutes
Total Time: 2 hours 10 minutes
Servings: 8
Ingredients
1 package (6 oz.) fresh red raspberries, divided (about 1 1/4 cups
total)
2 3/4 cup cold milk
2 packages (4-serving size each) vanilla flavor instant pudding & pie
filling
1 Ready-Crust Pie Crust Keebler® Ready Crust® Graham
2 ounces white baking chocolate or bittersweet chocolate, grated
Directions
1. Reserve 16 raspberries for garnish. Set aside.
2. In large bowl beat milk and pudding mix with wire whisk for 2
minutes. Fold in remaining raspberries. Spoon into crust. Arrange
reserved raspberries around edge of pie. * Cover and refrigerate at
least 2 hours or until set.
3. Sprinkle chocolate in center of pie. Store in refrigerator.
*Note: Pie can be presented alternately as photographed by replacing the
directions as follows:
2. In large blowl, beat milk and pudding mix with wire whisk for 2
minutes. Fold in remaining raspberries. Spoon into crust.
3. Sprinkle chocolate in center of pie.
4. Arrange reserved raspberries in center of pie. Cover and refrigerate
at least 2 hours or until set.
Nutrition Facts
Serving Size 1 Slice (158g)
Servings Per Container 8
Calories 290
Total Fat 9g
Cholesterol 10mg
Sodium 510mg
Total Carbohydrate 48g
Dietary Fiber 2g
Sugars 34g
Protein 4g
Source: ®, ™, © 2006 Kellogg NA Co. Kellogg Kitchens® recipes are the
property of the Kellogg Company.
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4. Soups and Vegetables:
Roasted Root Vegetables
from Great Lake Effects:
Buffalo Beyond Winter and Wings
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INGREDIENTS:
8 carrots, cut into 2-inch slices
6 parsnips, cut into quarters
6 turnips, cut into quarters
6 leek bulbs, cut into quarters
6 red potatoes, cut into quarters
4 kohlrabi, cut into quarters
2 red onions, cut into 1-1/2 inch pieces
1 head garlic, separated into cloves
6 Tablespoons vegetable oil or olive oil
2 cups chicken stock
1 envelope onion soup mix
Salt and pepper to taste
Hint: Prevent teary eyes by quartering the onions under
cold running water.
TO PREPARE:
Saute the carrots, parsnips, turnips, leeks, red potatoes,
kohlrabi, onions and garlic in batches in the oil in a
skillet until light brown; use 1 to 2 Tablespoons of oil
per batch.
May saute the vegetables in advance and store in the
refrigerator. Bring to room temperature before roasting.
Spoon the sauteed vegetables into a roasting pan. Stir in
the stock and soup mix.
Roast at 350 degrees for 1 to 1-1/2 hours or until done to
taste, adding additional stock as needed. Season with
salt and pepper.
SERVINGS: 6 - 10
___________________________________
Copyright 1997 The Junior League of Buffalo, Inc. All
rights reserved.
Visit The Junior League of Buffalo web site
(http://www.jlbuffalo.org) to purchase copies of Great Lake
Effects: Buffalo Beyond Winter and Wings, e-mail
mailto:jl-@buffnet.net or call (716) 882-7520.
The Junior League of Buffalo is an organization of women
committed to promoting volunteerism, developing the
potential of women and to improving communities through
effective action and leadership of trained volunteers. Its
purpose is exclusively educational and charitable. A
portion of the proceeds from the sale of Great Lake
Effects: Buffalo Beyond Winter and Wings will help support
the Junior League of Buffalo's signature project, Kids
Cafe, in partnership with the Food Bank of Western New
York.
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5. Rosemary Roasted Potato Salad
Prep Time: 25 min Cook Time: 30 min Servings: 6-8
Ingredients
Crisco® Original No-Stick Cooking Spray
2 pounds red potatoes, diced into small chunks
1 red onion, thinly sliced
1-1/2 tablespoons minced rosemary
1/4 cup Crisco® Vegetable Oil
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Preparation Directions
1.
Heat oven to 400°F. Spray a baking sheet with no-stick cooking spray.
2.
In a large bowl toss potatoes, onion and rosemary. Add oil, salt and
pepper. Toss well to coat. Spread evenly on prepared baking sheet.
3.
Bake 20 to 30 minutes or until lightly browned and fork tender. Remove
from oven and cool.
4.
Spoon potato mixture into large serving bowl. Add remaining ingredients
and stir to combine. Season with salt and pepper, if needed. Serve warm
or chilled.
© / TM / ® The J. M. Smucker Company
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