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"L" 12-18-08
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Index
1. Lamb
Chops with Herb Butter
2. Lemon Bread Pudding
3. Light Fruitcake
4. Lime
Cheesecake
5. Linguine
with Tomato-Seafood Sauce
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1. Meat and Poultry:
Lamb Chops with Herb Butter
from True
Grits . . .
Tall Tales and Recipes from the New South
INGREDIENTS FOR THE HERB BUTTER:
1 tablespoon minced fresh rosemary
1 shallot, minced
1 clove of garlic, minced
1/4 cup water
1 cup unsalted butter, softened
2 tablespoons minced fresh parsley
1/4 teaspoon salt
1/2 teaspoon white pepper
INGREDIENTS FOR THE LAMB CHOPS:
4 lamb chops
2 tablespoons olive oil
4 cloves of garlic, crushed
Lemon pepper to taste
TO PREPARE THE HERB BUTTER:
* Combine the rosemary, shallot and
garlic with the water in a small saucepan.
Boil for 1 minute; strain and cool.
* Combine with the butter, parsley,
salt and white pepper in a food processor
container; process until smooth.
* Shape into a roll on waxed paper.
Chill until firm.
TO PREPARE THE LAMB CHOPS:
* Rub the lamb chops with the olive
oil and crushed garlic; sprinkle with lemon
pepper. Let stand in the refrigerator
for 1 hour.
* Grill the lamb chops for 5 to 7
minutes on each side or until done to taste.
Serve topped with the herb butter.
SERVES: 4
Copyright 1994 The Junior League of Atlanta,
Inc. All rights reserved. Visit The
Junior League of Atlanta web site (http://www.jlatlanta.org/cookbooks/)
to purchase copies of True Grits . . . Tall
Tales and Recipes from the New Southand
other fine cookbooks, or call (404)
233-4767.
------------------------------------------------------
2. Title: Lemon Bread Pudding
Yield: 6 Servings
Categories: Bread
puddi, Citrus,
Desserts,
Sauces
Ingredients:
3 sl Day-old
bread, cubed
3/4 c Raisins
2 c
Milk
1/2 c Sugar
2 tb Butter
or margarine
1/4 ts Salt
2
Eggs
1 ts Vanilla
extract
--------------------------------LEMON
SAUCE--------------------------------
3/4 c Sugar
2 tb
Cornstarch
1 c
Water
3 tb Lemon
juice
2 ts Grated
lemon peel
1 tb Butter
or margarine
Toss bread and raisins in an
ungreased 1 1/2 quart baking dish. In a
saucepan, combine milk, sugar, butter
and salt; cook and stir until butter
melts. Remove from heat. Whisk eggs
and vanilla in a small bowl; gradually
stir in a small amount of the hot
mixture. Return all to the pan and mix
well. Pour over bread and raisins.
Set the dish in a large baking pan; add
1 inch of water to outer pan. Bake,
uncovered at 350 F. for 50-60 minutes
or until a knife inserted near the
center comes out clean. For Sauce;
combine the sugar and cornstarch in a
saucepan. Stir in water until smooth;
bring to a boil over Medium heat. Boil for
1-2 minutes, stirring
constantly. Remove from heat; stir in
lemon juice, peel and butter until
butter melts. Serve over warm or cold
pudding. Refrigerate any leftovers.
Yield; 6 servings. Submitted by
Mildred Sherrer, Bay City Texas MC
formatting by bobbi744@sojourn.com
Recipe by: Taste of Home Magazine,
February/March '97, p. 36 Posted to
MC-Recipe Digest V1 #532 by Roberta
Banghart on Mar
21, 1997
Source: Steve's Recipe Database
------------------------------------------------------
3. Title: Light Fruitcake
Yield: 1 Servings
Categories: Cakes,
Desserts
Ingredients:
1 1/4 c Pillsbury's Best All
Purpose Flour, sifted**
1/2 ts Double-acting
baking powder
1/2 ts Salt
2 1/2 c Mixed candied fruit
1/2 c Candied
pineapple chunks
1/2 c Candied
cherries
1 c
Golden raisins
1 c
Funsten's Slivered Almonds (or other nuts)
1/2 c Butter
1/2 c Sugar
3
Eggs; unbeaten
BAKE at 300 degrees for 1 1/2 to 2
hours. MAKES 9 x 5 inch cake (2 1/4
pounds)* Sift together the flour,
baking powder, and salt. Add candied
fruit, candied pineapple chunks,
candied cherries, golden raisins, slivered
almonds and mix to coat fruit with
dry ingredients. Cream butter and
gradually add sugar, creaming until
light and fluffy about 5 minutes. Add
eggs, one at a time, beating well
after each addition. Blend in fruit-flour
mixture. Mix well. Turn into 9 x 5 x
3-inch pan, greased and lined with
waxed paper. Bake at 300 degrees for
1 1/2 to 2 hours. *For 10-inch tube
pan, double the ingredients. Increase
the baking time to 2 to 2 1/2 hours.
**For use with Pillsbury's Best
Self-Rising Flour, omit baking powder and
salt.
NOTES : "Developed by Ann
Pillsbury"
Recipe by: Best Loved Foods of
Christmas, Pillsbury, undated booklet
Posted to MC-Recipe Digest V1 #877 by
NGavlak@aol.com on Oct 31, 1997
Source: Steve's Recipe Database
------------------------------------------------------
4. Desserts:
Lime Cheesecake
from Above
& Beyond Parsley...
Food for the Senses
INGREDIENTS:
1-1/2 to 2 cups butter cookies
5 tablespoons butter, melted
3 (8-ounce) packages cream cheese, softened
to room temperature
1-1/4 cups sugar
2 tablespoons flour
4 eggs
1/3 cup fresh lime juice
1 heaping teaspoon grated lime zest
2 drops green food coloring (optional)
2 cups sour cream
3 tablespoons sugar
TO PREPARE:
Break cookies into bowl of food processor
and process into fine crumbs. Add
butter and process briefly to combine.
Press mixture into bottom and sides of a
10-inch springform pan.
Beat cream cheese until light and fluffy.
Gradually add sugar and flour and mix until
combined well. Add eggs 1 at a time,
beating well after each addition.
Blend in lime juice, zest, and food
coloring. Pour into prepared pan and
bake in a 325-degree oven for 55 minutes or
until just set.
Remove from oven and let rest for 10
minutes. Mix sour cream and sugar
until well blended. Spread over
cheesecake and bake for 10 minutes more.
Cool completely and refrigerate until
chilled thoroughly.
SERVES: 9
Copyright 1984 The Junior League of Kansas
City, Missouri, Inc. All rights
reserved.
To purchase copies of Above & Beyond
Parsley, visit the Junior
League of Kansas City, Missouri, Inc.
cookbook order web site or call (816)
444-2112 from 8:30am-4:30pm M-F Central
time.
------------------------------------------------------
5. Pasta, Seafood and Eggs:
Linguine with Tomato-Seafood Sauce
from From
Portland’s Palate...
A Collection of Recipes from the City of
Roses
INGREDIENTS:
2 tablespoons olive oil
1/2 cup onion, finely chopped
1 (2-pound, 3-ounce) can Italian plum
tomatoes
1 teaspoon dried basil
Salt and pepper
1 cup whipping cream
2 pinches cayenne pepper
3/4 pound cooked shellfish (use any
combination of shrimp, scallops, crab and
lobster meat)
1 pound linguine
TO PREPARE:
In a large saucepan, heat oil, add onions,
and saute until tender.
Drain canned tomatoes and chop. Add
chopped tomatoes to onion and season with
basil, salt and pepper. Bring mixture
to a boil. Cover and simmer for 30
minutes. Remove from heat and cool.
In a food processor or blender, puree cooled
tomato mixture until smooth. Return
puree to saucepan and add cream.
Simmer tomato puree, stirring frequently,
for 15 minutes until sauce is slightly
reduced.
Stir in cayenne and cooked seafood.
Adjust seasonings and simmer for 5 minutes.
While finishing final preparation of sauce,
boil pasta according to package directions.
Drain well. Transfer pasta to serving
dish, and top with sauce. Toss well
and serve.
SERVES: 4 - 6
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.
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