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CraftE's Recipe Club This issue "B" :-) 08-04-08
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CraftELady
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Aug 04, 2008 14:23 PDT
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Today's Recipes Online:
http://www.craftelady.com/recipes/080408.html
[Archives ] http://www.craftelady.com/recipes/recipearchives.html
Index
1. Baked Mushroom Rice Recipe
2. Banana Split Cake
3. Beef Mexicale Dip
4. Belgian Waffles with Cherry Sauce
5. Bleu Cheese Salad Sherbet
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1. Baked Mushroom Rice Recipe
A tasty rice dish perfect for any season
From "Portland’s Palate...A Collection of Recipes from the City of
Roses," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
1 cup rice, uncooked
1/2 cup green onions, sliced, including tops
1 tablespoon butter
1/2 pound fresh mushrooms, thinly sliced
1-1/2 cups chicken broth or stock
1/2 cup dry sherry
1 teaspoon salt
1/2 teaspoon freshly-ground black pepper
TO PREPARE:
Preheat oven to 375 degrees.
Butter a 7 x 11-inch baking dish and pour in uncooked rice. In a medium
saucepan, saute green onions in butter until softened. Add mushrooms
and continue to saute until mushrooms are softened. Pour in chicken
broth, sherry, salt and pepper. Bring to a boil, remove from heat and
pour over rice in baking dish.
Cover baking dish, and bake in a 375-degree oven for 25 to 30 minutes or
until rice is done.
SERVES: 6 Copyright 1992 The Junior League of Portland, Oregon, Inc.
All rights reserved.
To purchase copies of From Portland’s Palate . . . A Collection of
Recipes from the City of Roses, visit the Junior League of Portland,
Oregon web site or call (503) 297-6364.
Source: DailyInbox
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2. Banana Split Cake
1-1/2 cups HONEY MAID Graham Cracker Crumbs
1 cup sugar, divided
1/3 cup butter, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 can (20 oz.) crushed pineapple, drained
6 medium bananas, divided
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie
Filling
2 cups thawed COOL WHIP Whipped Topping, divided
1 cup PLANTERS Chopped Pecans
MIX crumbs, 1/4 cup of the sugar and the butter; press firmly onto
bottom of 13x9-inch pan. Freeze 10 min.
BEAT cream cheese and remaining 3/4 cup sugar with electric mixer on
medium speed until well blended. Spread carefully over crust; top with
pineapple. Slice 4 of the bananas; arrange over pineapple.
POUR milk into medium bowl. Add dry pudding mixes. Beat with wire whisk
2 min. or until well blended. Gently stir in 1 cup of the whipped
topping; spread over banana layer in pan. Top with remaining 1 cup
whipped topping; sprinkle with pecans. Refrigerate 5 hours. Slice
remaining 2 bananas just before serving; arrange over dessert. Store any
leftover dessert in refrigerator.
Source: Avixen4u2
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3. Appetizers, Salads and Breads:
Beef Mexicale Dip
from To Market, To Market...
A Collection of Kentucky Recipes
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INGREDIENTS:
3 tablespoons butter
3 tablespoons flour
1 cup milk
1 jar (8 ounces) pasteurized process cheese spread
1 pound ground beef
Tomato sauce (to moisten)
1 can (4 ounces) green chilies
Chili powder
Cumin
Garlic salt
TO PREPARE:
1. Melt butter in top of double boiler. Add flour and
milk; stir with wire whisk until thickened. Add cheese and
stir until melted.
2. Brown meat in skillet. Drain fat. Add enough tomato
sauce to moisten.
3. Add chopped chilies to meat mixture. Season to taste
with chili powder, cumin, and garlic salt.
4. Combine cheese and meat mixtures. Mix well.
5. Serve warm in chafing dish with assorted corn chips for
dipping.
YIELD: 24 servings
___________________________________
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.
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4. Belgian Waffles with Cherry Sauce
Cherry Sauce:
1/4 c Sugar
2 ts Cornstarch
1/8 ts Cinnamon
1/2 c Orange juice
2 c Sweet cherries, pitted and halved
1 ts Grated orange peel
Sweetened whipped cream
Waffles:
2 c Flour
2 tb Sugar
1 1/2 ts Baking powder
1/2 ts Salt
2 c Milk
1/2 c Melted butter/margarine
4 Egg separated
For Cherry Sauce: Combine sugar, cornstarch and cinnamon; add orange
juice, cherries and orange peel. Bring to a boil over medium high heat;
boil until thickened. Serve warm cherry sauce over waffles; top with
sweetened whipped cream.
For Waffles: Combine flour, sugar, baking powder and salt. Combine milk,
melted butter and egg yolks. Add to dry ingredients; stir just to
moisten. Fold in stiffly beaten egg whites. Bake in waffle iron
according to manufacturer's directions. TIP: Belgian waffles can be made
ahead and frozen in freezer proof plastic bags or aluminum foil. Toast
frozen waffles in toaster oven or bake at 325 degrees for 12-15 minutes.
Source: More Mail From Mary
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5. Desserts:
Bleu Cheese Salad Sherbet
from River Road Recipes II...
A Second Helping
___________________________________
INGREDIENTS:
1-1/2 cups sugar
3/4 cup lemon juice
1 cup light cream
1 (4-ounce) package Bleu cheese, crumbled
2-1/2 cups milk
TO PREPARE:
Combine sugar and lemon juice. Blend cheese, milk and
cream. Add to sugar mixture. Pour into 2 ice cube trays.
Freeze until firm. Break into chunks and beat with mixer
until smooth. Return to trays and freeze until firm.
Serve sherbet in small scoops with fresh fruit.
SERVES: 6 to 8
___________________________________
Copyright 1994 The Junior League of Baton Rouge, Inc. All
rights reserved.
Visit The Junior League of Baton Rouge web site
(http://www.juniorleaguebr.com) to purchase copies of River
Road Recipes II and other fine cookbooks, or call (225)
924-0298.
The Junior League of Baton Rouge, 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 River Road Recipes II, are returned to the
community.
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