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CraftE's Recipe Club This issue "S" :-) 07-09-08
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CraftELady
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Jul 09, 2008 23:39 PDT
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Today's Recipes Online:
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[Archives ] http://www.craftelady.com/recipes/recipearchives.html
Index
1. Scallops Baked with Mushrooms
2. Seafood Crepes
3. SKILLET COBBLER
4. Strawberries with Rum Cream
5. Sugar-Free Cheesecake
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1. Pasta, Seafood and Eggs:
Scallops Baked with Mushrooms
from To Market, To Market...
A Collection of Kentucky Recipes
___________________________________
INGREDIENTS:
1 pound scallops
3 ounces butter
1/2 pound fresh mushrooms, sliced
3 stalks celery, diced
1/2 small onion, finely chopped
1/2 green pepper, minced
1/8 teaspoon basil
2 cups white sauce
1/2 cup cracker crumbs
4 Tablespoons grated Cheddar cheese
Parsley sprigs
TO PREPARE:
1. Wipe scallops with a damp cloth and set aside.
2. Melt 2 ounces butter in a heavy saucepan. Add next
five ingredients. Simmer gently 10 minutes until
celery and mushrooms are tender, but not soft.
3. Prepare white sauce.
4. Add scallops to mushroom mixture; mix well. Heat 5
minutes and then add the white sauce.
5. Pour mixture into 1-1/2-quart buttered casserole.
Cover with cracker crumbs, then grated cheese; dot
with remaining 1 ounce of butter.
6. Bake at 350 degrees for 25 minutes or until golden.
Garnish with parsley.
INGREDIENTS for White Sauce:
2 ounces butter
2 Tablespoons flour
1/4 teaspoon salt
1 cup milk
1/8 teaspoon pepper
TO PREPARE White Sauce:
1. Melt butter; gradually add flour, stirring constantly.
2. Add salt and pepper and slowly pour in milk.
3. Stir sauce continually until it is very smooth and
thick.
SERVINGS: 4
___________________________________
Copyright 1984 The Junior League of Owensboro, Kentucky,
Inc. All rights reserved.
To purchase copies of To Market, To Market, call the Junior
League of Owensboro, Kentucky at (270) 683-1430 or order by
mail at P.O. Box 723, Owensboro, KY 42302-0723. The cost
is $18.00 plus $2.00 shipping/handling (Kentucky residents
should add 6% sales tax).
The Junior League of Owensboro, Inc. is an organization of
women committed to promoting voluntarism and to improving
the community through the effective action and leadership
of trained volunteers. Its purpose is exclusively
educational and charitable. The Junior League of Owensboro
reaches out to women of all races, religions, and national
origins who demonstrate an interest in and a commitment to
voluntarism.
Money raised by the sale of To Market, To Market furthers
our purpose, to improve the lives of children and families,
and projects of the Junior League of Owensboro, Kentucky,
Inc.
Source: DailyInBox
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2. Pasta, Seafood, Eggs and Grains:
Seafood Crepes
from Atlanta Cooknotes
___________________________________
INGREDIENTS:
BASIC CREPES (24):
8 extra large or 10 large eggs
1-1/2 cups milk
1-1/2 cups water
1/2 teaspoon salt
6 Tablespoons vegetable oil
2 cups plus 4 Tablespoons all-purpose flour
6 Tablespoons butter or vegetable oil, divided
TO PREPARE CREPES:
Crack eggs into a food processor, blender or electric
mixer. Beat well and add milk, water, salt, 6 Tablespoons
oil, and flour; blend well. Cover and chill batter for two
hours. Rub the inside of a six-inch skillet or crepe pan
with 1/2 teaspoon butter. Warm pan over low heat for one
minute. Remove from heat and wipe pan with paper towels.
Repeat the process with an additional 1/2 teaspoon butter.
The pan will now be seasoned and the crepes should not
stick. Stir the chilled batter until smooth. Add 1/4
teaspoon butter to pan over medium heat, tilting back and
forth to coat bottom and sides evenly. Pan is hot enough
when drops of water splashed into it sizzle. Pour 2 to 3
Tablespoons batter into pan; quickly rotate pan so that
batter spreads over entire surface. Experience and the pan
size will determine the exact amount of batter needed for
each crepe. As soon as bubbles cover the surface, loosen
one edge of the crepe with a spatula. If the underside is
lightly browned, immediately flip the crepe and lightly
brown the other side. Slide crepe from pan onto a plate.
Crepe should be very thin but intact. Prepare subsequent
crepes in same manner, using 1/8 teaspoon butter until
crepes no longer stick to pan. Crepes can be stacked and
kept warm on middle rack of oven until ready to fill. They
may also be covered, refrigerated, and reheated. To
freeze, stack crepes with sheets of waxed paper between
each, and wrap with freezer foil.
INGREDIENTS:
SEAFOOD FILLING:
1/2 cup butter
1/2 cup chopped green onions
1/2 cup mushrooms, sliced
1 (3-ounce) package slivered almonds
1 pound lump crab meat
1-1/2 pounds shrimp, cooked and chopped
1/2 cup cream sherry
salt and white pepper, to taste
garlic salt, to taste
chopped parsley, to taste
SWISS CHEESE SAUCE:
1/4 cup cornstarch
2 cups half and half cream, divided
1 cup cream sherry
2 cups heavy cream
3 cups grated Swiss cheese, divided
2 Tablespoons butter
TO PREPARE:
Prepare crepes and set aside. To make seafood filling,
briefly saute onions, mushrooms, almonds, and crab meat in
butter. Add remaining ingredients and heat thoroughly for
two minutes. Set aside while preparing sauce. Combine
cornstarch and 1/4 cup half and half cream, blending well.
Boil sherry until reduced by half. Add cornstarch mixture,
remaining half and half cream, and heavy cream; cook,
stirring constantly, until thickened. Add 2 cups cheese
and stir until melted. Mix half of sauce with filling.
Spoon 2 Tablespoons mixture on each crepe and roll up.
Place seam side down in buttered baking dish. Cover with
remaining sauce, sprinkle with remaining cheese, and dot
with butter. Bake in preheated 400 degree oven for 20
minutes.
SERVINGS: 12
___________________________________
Copyright 1982 The Junior League of Atlanta, Inc. All
rights reserved.
Visit The Junior League of Atlanta web site
(http://www.jlatlanta.org/cookbook.htm) to purchase copies
of Atlanta Cooknotes and other fine cookbooks, or call
(404) 233-4767.
The Junior League of Atlanta, 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 Atlanta Cooknotes, are returned to the
community.
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3. SKILLET COBBLER
2 cans pie filling
1 white or yellow cake mix
3 tablespoons butter
1 cup 7-Up
Pour the pie filling into a cast iron skillet. Sprinkle the cake
mix over the pie filling. Slice butter over the top, the pour the
7-Up over everything. Bake at 350 degrees for about 35 to 45
minutes. Serve with ice cream or whipped topping.
Source: Jared
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4. Strawberries with Rum Cream
Try this different dessert to finish your next cookout.
Serves 3-4
1 pound Strawberries, tops removed and halved
1 cup Sour cream
2 tablespoons Brown sugar
2 teaspoons Dark rum
-Whisk together the sour cream, sugar and rum. Mix in the
strawberries. Cover and refrigerate until needed.
- Nick Sundberg
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5. Sugar-Free Cheesecake
Ingredients:
non-stick cooking spray
1/4 cup graham cracker crumbs
1 pkg (8oz.) light cream cheese
1 pkg (15oz.) reduced-fat cottage cheese
3/4 cup unsweetened applesauce
2 eggs
1 1/2 tsp vanilla extract
1/2 tsp grated lemon peel
1/4 tsp salt
1 pt strawberries
Directions:
Cover outside of 8x3" springform pan with foil (to prevent mixture from
leaking during baking). Spray pan with nonstick cooking spray, then
evenly sprinkle graham-cracker crumbs in bottom; set aside. Preheat oven
to 350F. In food processor with knife blade attached, blend light cream
cheese and next 7 ingredients until smooth. Carefully pour cheese
mixture over crumbs in pan. Bake 45 minutes. With oven door closed, turn
off oven; let cheesecake remain in oven 30 minutes. remove; cool in pan
on wire rack 30 minutes. Cover and refrigerate cheesecake at least 4
hours or until well chilled. To serve, carefully remove cheesecake from
pan. Slice strawberries; arrange on top of cheesecake.
Yield: 12 Servings
Source: Laws of Humor's Recipes
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