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"L" 09-11-08
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Index
1. Lamb
Chops with Feta Cheese
2. Lemon
Pecan Wafers
3. Leprechaun
Potatoes
4. Lime
Gelatin and Cottage Cheese
Salad
5. Lone
Star Brisket in Chili Sauce
and Beer
------------------------------------------------------
1. Meat and Poultry:
Lamb Chops with Feta
Cheese
from From
Portland’s Palate...
A Collection of Recipes from
the City of Roses
INGREDIENTS:
2 cups olive oil, divided
2 cups dry white wine,
divided
Dash of fresh rosemary
4 whole allspice
2 bay leaves
2 garlic cloves, minced
4 ounces feta cheese, cubed
4 to 6 shoulder-blade lamb
chops
TO PREPARE:
In a large bowl, whisk
together 1 cup oil, 1 cup
wine, rosemary, allspice and
bay leaf. Cover lamb
with marinade and
refrigerate overnight.
In a separate bowl, combine
remaining oil and wine with
garlic. Mix well and
pour over feta cheese.
Marinate cheese overnight.
Broil chops 5 to 7 minutes
per side. Just before
second side is done, place a
small mound of cheese on
each chop and return to
broiler. Cook until
cheese melts.
SERVES: 4
Copyright 1992 The Junior
League of Portland, Oregon,
Inc. All rights reserved.
To purchase copies of From
Portlands Palate . . . A
Collection of Recipes from
the City of Roses, visit the
Junior
League of Portland, Oregon
web site or call (503)
297-6364.
------------------------------------------------------
2. Desserts:
Lemon Pecan Wafers
from Stop
and Smell the Rosemary,
Recipes and Traditions to
Remember
INGREDIENTS:
1/2 cup (1 stick) unsalted
butter, at room temperature
1 cup sugar
1 large egg
1 tablespoon grated lemon
zest
1 tablespoon fresh lemon
juice
2 cups all-purpose flour
1/8 teaspoon salt
1 teaspoon baking powder
1 cup pecans, toasted and
chopped
TO PREPARE:
Cream
butter and sugar until light
and fluffy. Beat in
egg, lemon zest, and lemon
juice. Combine flour,
salt, and baking powder in a
separate bowl.
Gradually blend flour
mixture into butter mixture.
Stir in nuts (mixing with
your hands if necessary to
distribute nuts evenly).
Shape dough into 2 rolls,
1-1/2 inches in diameter
each. Wrap in wax
paper and refrigerate until
firm, about 2 hours.
(Dough may be stored in
refrigerator up to 3 days.)
Preheat oven to 375 degrees.
Grease a baking sheet.
Unwrap dough and, using a
sharp knife, cut into
1/8-inch slices. Place
slices 1 inch apart on
prepared baking sheet.
Bake 12 minutes, or until
edges are lightly browned.
Transfer to racks to cool.
YIELDS: 6 dozen
cookies
Copyright 1996 The Junior
League of Houston, Inc.
All rights reserved.
Visit The
Junior League of Houston
web site (http://www.juniorleaguehouston.org/?nd=dept_cookbooks)
to purchase copies of Stop
and Smell the Rosemary,
Recipes and Traditions to
Remember and other fine
cookbooks, or call (713)
627-COOK.
------------------------------------------------------
3. Soups and Vegetables:
Leprechaun Potatoes
from From
Portland’s Palate...
A Collection of Recipes from
the City of Roses
INGREDIENTS:
4 large baking potatoes,
baked (see Note)
1/2 cup butter (1 cube),
room temperature
1/2 teaspoon salt
1 teaspoon granulated sugar
1/4 cup fresh chives,
chopped
1/2 teaspoon dried dill
1/2 teaspoon garlic powder
Dash of ground nutmeg
1 (10-ounce) package frozen
chopped spinach, cooked and
drained
2 tablespoons sour cream
1/4 cup freshly-grated
Parmesan cheese
TO PREPARE:
Preheat oven to 350 degrees.
Slice cooled potatoes in
half lengthwise and scoop
out flesh.
In a large bowl, combine
potato pulp, butter, salt,
sugar, chives, dill, garlic
powder, nutmeg, cooked
spinach and sour cream.
Mix together thoroughly.
Fill potato skins with
mixture and place in a
baking dish. Bake
uncovered at 350 degrees for
30 minutes. Remove
from oven and sprinkle with
Parmesan cheese.
Return to oven and broil at
500 degrees for
approximately 3 minutes, or
until tops are golden brown.
NOTE: Potatoes can be
baked in the microwave to
save time.
SERVES: 6 - 8
Copyright 1992 The Junior
League of Portland, Oregon,
Inc. All rights reserved.
To purchase copies of From
Portlands Palate . . . A
Collection of Recipes from
the City of Roses, visit the
Junior
League of Portland, Oregon
web site or call (503)
297-6364.
------------------------------------------------------
4. Appetizers, Salads
and Breads:
Lime Gelatin and Cottage
Cheese Salad
from River
Road Recipes...
The Textbook of Louisiana
Cuisine
INGREDIENTS:
1 package lime gelatin
1 package lemon gelatin
2 cups boiling water
1 No. 2 can crushed
pineapple, drained
1 carton cottage cheese
1 cup mayonnaise
1 can condensed milk
1 cup finely chopped nuts
2 heaping tablespoons
horseradish
3 tablespoons lemon juice
1/4 teaspoon salt
TO PREPARE:
Dissolve the gelatin in hot
water and let stand until
cool; add pineapple.
Blend cheese with mayonnaise
until smooth and add to
gelatin mixture. Add
all other ingredients and
stir until mixture begins to
congeal. Pour into
molds and place in
refrigerator overnight.
SERVES: 16
Copyright 1959 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... The Textbook
of Louisiana Cuisine and
other fine cookbooks, or
call (225) 924-0298.
------------------------------------------------------
5. Meat and Poultry:
Lone Star Brisket in
Chili Sauce and Beer
from Stop
and Smell the Rosemary ,
Recipes and Traditions to
Remember
INGREDIENTS:
1 brisket (5 to 7 pounds),
trimmed
2-1/2 teaspoons seasoned
salt
1/4 teaspoon freshly ground
pepper
2 cloves garlic, minced
2 onions, sliced and
separated into rings
2 ribs celery, chopped
1 bottle (12 ounces) chili
sauce
1/4 cup water
12 ounces beer, at room
temperature
TO PREPARE:
Preheat oven to 300 degrees.
Sprinkle brisket with
seasoned salt, pepper, and
garlic. Place brisket
in roasting pan, fat side
up. Add onions and
celery in a single layer
over top of brisket,
covering brisket completely.
Pour chili sauce over
brisket. Pour 1/4 cup
water into chili sauce
bottle, shake, and pour over
meat. Roast uncovered
1-1/2 hours, basting every
30 minutes. Pour beer
over meat. Cover
tightly with foil and roast
an additional 3 to 4 hours,
depending on size of
brisket. Remove
brisket from gravy and place
on a carving board.
Refrigerate gravy or chill
quickly by placing in
freezer. When cooled,
slice meat without
disturbing the shape of the
brisket. Slide the
brisket back into pan.
When gravy is cold, skim fat
and pour gravy over brisket.
Put back into the oven to
reheat. Serve
immediately. This
freezes well, already
sliced.
SERVES: 8
Copyright 1996 The Junior
League of Houston, Inc.
All rights reserved.
Visit The
Junior League of Houston
web site (http://www.juniorleaguehouston.org/?nd=dept_cookbooks)
to purchase copies of Stop
and Smell the Rosemary,
Recipes and Traditions to
Remember and other fine
cookbooks, or call (713)
627-COOK.
************************************************
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