 
CraftE's Recipe Club
This issue
"R" 03-10-08
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Index
1. Ragtop's
Beef and Spinach Stew
2. Raspberry-Peach
Melba
3. Roasted
Red Pepper Garlic Dip
4. Roasted
Root Vegetables In Parchment
5. Royal
Red Snapper
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1. Ragtop's Beef and Spinach Stew
from www.RoyalRecipes.com
Ingredients
6 small canned tomatoes; with juice
1 whole fresh hot chilli
4 medium onions; whole
1/2 green pepper
6 tablespoons vegetable oil
450 g stewing beef; cut into cubes
250 ml water; or beef stock
1/4 teaspoon sugar
1/4 teaspoon salt
2 teaspoons cayenne pepper; (or to taste)
1 1/2 teaspoons fresh ginger; finely chopped
450 g fresh spinach
Directions
Reserve 125 ml of juice from the canned tomatoes
and discard the rest of the juice. Combine the
chilli, tomatoes, onions, and green pepper in a
food processor, and process until the vegetables
are finely chopped but not pureed.
Heat the oil in a large, cast-iron pan, and sauté
the vegetables and beef for 5 minutes over a
high heat. Add the reserved tomato juice, water
sugar, salt, cayenne, and ginger. Cover, lower
the heat and simmer for 2 hours. Stir
occasionally to keep from burning. Meanwhile,
soak the spinach in warm water for 15 minutes.
Then rinse thoroughly, separate, rinse again
(and even a third time if you want to be extra
careful), shred coarsely, and set aside. After 2
hours, add the spinach to the pan and cook over
a medium heat for 30 minutes, until the water is
gone and the spinach is cooked. Serve with
boiled rice.
Source: Copyright Royal Recipes 2004 :: All
Rights Reserved
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2. Raspberry-Peach Melba
Sweet, succulent canned peaches and smooth,
cool sherbet –topped with a few tart
raspberries - this combination is a winner from
start to finish.
Ingredients:
1 can (15 ounces) raspberry-flavored sliced
peaches, drained, reserving 2 tablespoons syrup
1 teaspoon lemon juice
1 pint raspberry sherbet
1 cup fresh raspberries
Preparation Time: Approximately 10
minutes
Preparation:
Reserve 4 peach slices for garnish.
Purée the remaining peach slices with the
reserved peach syrup and lemon juice in the work
bowl of a food processor or blender.
Spoon the purée into 4 dessert dishes. Add
scoops of sherbet. Garnish with raspberries and
reserved peach slices.
Servings: 4
Nutritional Information Per Serving:
Calories 220; Total fat 2g; Cholesterol 5mg;
Sodium 30mg; Carbohydrate 50g; Fiber 3g; Protein
2g
Source: Mealtime.org
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3.
Appetizers, Salads and Breads:
Roasted Red Pepper Garlic Dip
from Above & Beyond Parsley...
Food for the Senses
___________________________________
INGREDIENTS:
2 red bell peppers
2 cloves garlic, minced
1 (8-ounce) package cream
cheese, softened to room temperature
2 tablespoons fresh lime
juice
3 tablespoons finely chopped
basil
1 tablespoon finely chopped
parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground
white pepper
TO PREPARE:
Roast whole peppers by
broiling approximately 6 inches from heat
until blackened on all sides
(turn with tongs). Let rest for 10
minutes, then drain and peel
off skins. Cut in half and remove
stem, seeds and ribs.
Place peppers in a food processor fitted
with a steel blade and add
remaining ingredients. Process until
creamy. Serve as a
dipping sauce with crudites.
SERVES 8 - 10
___________________________________
Copyright 1992 The Junior
League of Kansas City, Missouri, Inc.
All rights reserved.
To purchase copies of Above
& Beyond Parsley, call the Junior
League of Kansas City,
Missouri at (816) 444-2112 from 8:30am-
4:30pm M-F Central time.
The Junior League of Kansas
City, Missouri, 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
Above & Beyond Parsley, are returned
to the community.
Source: DailyInbox
------------------------------------------------------
4. Roasted Root Vegetables In
Parchment
Cooking in parchment helps seal in the
flavors of the
vegetables.
Serves 4
4 cups Root vegetables (potatoes, turnips,
parsnips,
carrots and rutabaga), peeled and diced
4 teaspoons Olive oil
1 teaspoon Garlic, minced
1 medium Onion, diced
Salt and pepper to taste
Pre-heat the oven to 425. Toss together all
ingredients.
Divide the vegetables on four pieces of
parchment
(available in rolls at large supermarkets). Fold
the
parchment to seal completely. Bake for 15
minutes, turn and
bake for 15 minutes longer. Serve warm in the
paper.
Source- Nick Sundberg
------------------------------------------------------
5.
Pasta, Seafood, Eggs and Grains:
Royal Red Snapper
From the Houston Junior League Cookbook
___________________________________
INGREDIENTS:
3/4 cup chopped celery
1/2 cup chopped onion
1/4 cup butter
1 quart toasted bread crumbs
1/2 cup sour cream
1/4 cup chopped lemon sections
2 Tablespoons grated lemon rind
1 teaspoon salt
1 teaspoon paprika
2 or 3 whole red snappers, or redfish
(3-4 pounds dressed fish)
Salt
3 Tablespoons melted butter
1/4 cup dry white wine
TO PREPARE:
To prepare stuffing, saute celery and onion in
butter until
tender; combine with bread cubes in large bowl.
Add sour
cream, lemon sections, lemon rind, salt and
paprika; mix
thoroughly. Spread stuffing in a
well-greased baking dish.
Sprinkle fish inside and out with salt.
Cut into
individual sized portions and arrange over
stuffing. Bake
in 350 degree oven for 40-60 minutes, or until
fish flakes
easily. Make basting sauce by combining
melted butter and
wine. Baste fish occasionally while
cooking.
SERVES: 6
___________________________________
Copyright 1992 The Junior League of Houston,
Inc. All
rights reserved.
Visit The Junior League of Houston web site
(http://www.jrleaguehou.org/cookbooks) to
purchase copies
of the Houston Junior League Cookbook and other
fine
cookbooks, or call (713) 627-COOK.
The Junior League of Houston, 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 the Houston Junior League Cookbook,
are
returned to the community.
Source:
DailyInbox
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