This issue "W" 02-05-09

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Hi Everyone!

I hope you enjoy the recipes!
[Archives ] http://www.craftelady.com/recipes/recipearchives.html

Index

1. Waldine's Creole Potato Salad
2. Waldorf Red Velvet Cake and Frosting
3. Warm Broccoli Salad

4. White Chicken Spaghetti

5. Whole Wheat Carrot Muffins

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1. Title: Waldine's Creole Potato Salad
Yield: 1 Servings
Categories: Potatoes, Meats, Creole

Ingredients:

      3 lb Potatoes; peel, dice, cook
      4    Eggs; hard-boil, dice
      1 sm White onion; dice, opt
      2    Ribs celery; dice
      4 tb Creole mustard
      1 lb Smoked turkey sausage; slice thin, saute 5 mins, drain
      1 c Fat-free mayo
    1/4 c Parsley; chop
      2    Dashes Tabasco
           Salt and pepper

Mix all ingredients and refrigerate until ready to serve. Sprinkle top with
paprika and garnish with some pimiento-stuffed olive halves.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by
VGHC42A@prodigy.com (MRS WALDINE R VAN GEFFEN) on Aug 25, 1997

Source: Steve's Recipe Database

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2. Title: Waldorf Red Velvet Cake and Frosting
Yield: 12 Servings
Categories: Cakes, Desserts

Ingredients:

------------------------------------CAKE------------------------------------
    1/2 c Shortening
      2    Eggs
      1 ts Vanilla
      1 ts Salt
2 1/2 c Flour, all purpose; sifted 2 to 3 times
      1 ts Baking soda
1 1/2 c Sugar
    1/4 c Food coloring, red
      2 tb Cocoa
      1 c Buttermilk
      1 tb Vinegar

----------------------------------FROSTING----------------------------------
      1 c Milk
      5 ts Flour, all purpose
      1 c Butter
      1 c Sugar, powdered; sifted
      1 ts Vanilla

CAKE: Cream shortening and sugar till fluffy. Add eggs and beat 1 minute. Add salt, beat. Add vanilla and coloring to buttermilk. Alternate adding flour and milk mixtures to batter. Combine soda and vinegar in cup and add to cake batter. Bake in (2) 9" cake pans at 350?F for 25 to 30 minutes. Cool on cake racks.

FROSTING: Cook milk and flour until thick; cool in fridge. Beat butter,
sugar and vanilla with mixer. Add flour and milk mixture a little at a time
(make ahead of cake so that it has plenty of time to cool). Beat well.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Source: Steve's Recipe Database

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3. Warm Broccoli Salad

Servings: 4
Preparation Time: 5 min.
Cooking Time: 5 min.

Ingredients:

1 Lbs. broccoli florets\cooked
4-1/2 tsp. lemon juice
1 Tbs. virgin olive oil
1/4 tsp. salt (optional), or to taste

This Recipe is considered:
Low Calorie
Low Cholesterol
Low Sodium

Cooking Directions:
Place broccoli in a steamer basket over boiling water. Cover saucepan and steam 5-6 minutes, or until just tender. Transfer broccoli to serving bowl. Combine lemon juice, oil, salt and pepper to taste in a jar with a tight-fitting lid. Shake vigorously. Pour over broccoli and toss.

Per Serving: calories 63, fat 4.4g, calories from fat 62%, protein 3.4g, cholesterol 0.0mg, dietary fiber 3.3g

Nutrients Exchanges
Calories 63 Milk Exchanges 0.0
Protein 3.4g Vegetable Exchanges 1.1
Carbohydrates 6.2g Fruit Exchanges 0.0
Dietary Fiber 3.3g Bread Exchanges 0.0
Sugar 2.2g Other Carbohydrates/Sugar Exchanges 0.0
Fat Total 4.4g Lean Meat Exchanges 0.0
Saturated Fat 1.1g Very Lean Meat/Protein Exchanges 0.0
Mono-unsaturated Fat 2.8g Fat Exchanges 0.7
Poly-unsaturated Fat 0.5g
% Calories from Fat 62%
Cholesterol 0.0mg
Sodium 29.6mg
Vitamins Minerals
Vitamin A 157.7IU Calcium 52.6mg
Thiamin (B1) 0.6mg Copper 0.5mg
Riboflavin (B2) 0.1mg Iron 1.0mg
Niacin (B3) 0.7mg Magnesium 27.6mg
Vitamin B6 0.2mg Manganese 0.3mg
Vitamin B12 0.0mcg Phosphorus 67.3mg
Vitamin C 87.2mg Potassium 338.2mg
Vitamin E 3.5IU Selenium 2.2mcg
Folate 57.4mcg Sodium 29.6mg
Pantothenic Acid 0.6mg Zinc 0.5mg

Source: Nubella

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4. Title: White Chicken Spaghetti
Yield: 6 Servings
Categories: Casseroles, Main course

Ingredients:

      1 lg Chicken; cut-up
      1 lg Onion; chopped
      1 c Celery; chopped
      1 sm Bell pepper; chopped
      3 qt Water
      1 pk Spaghetti
    3/4 lb Velveeta cheese; cubed
      1 cn Condensed cream of mushroom soup, (10 3/4 oz.)
    1/2 c Milk
           Salt and pepper; to taste,
           -OR
           Tony Chachere's Creole Seasoning, to taste
      1    Box frozen chopped broccoli; thawed

Boil chicken, onions, celery, and bell pepper in water until chicken is
tender. Bone chicken. Reserve 1 cup stock for sauce. Using remaining stock,
boil spaghetti until tender. During last 3 minutes of boiling, add chicken.
Drain.

Combine cubed cheese, mushroom soup, milk, and 1 cup reserved stock. Cook
on low until cheese is melted. Salt and pepper to taste. Mix broccoli,
chicken, spaghetti, and sauce together. Put in casserole dish. Bake at 350F
degrees for 30 minutes or until bubbly.

Recipe by: Kitchens of Eastern Arabia/Judy Richardson, St. Amant, LA Posted
to MC-Recipe Digest V1 #686 by Creedenite@aol.com on Jul 21, 1997

Source: Steve's Recipe Database

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5. Whole Wheat Carrot Muffins

Servings: 12
Preparation Time: 10 min.
Cooking Time: 15 min.

Ingredients:

1-1/4 cups whole wheat flour
1/4 cup all purpose flour
2 tsp. baking powder
1/4 tsp. salt (necessary)
2 egg
1 cup lowfat yogurt or skim milk
2 Tbs. molasses
1 Tbs. vegetable oil
1/2 cup carrots\grated, shredded

This Recipe is considered:
Low Fat
Low Calorie
Low Sodium

Cooking Directions:
Preheat oven to 375° F. Combine first 4 ingredients in a bowl. Beat eggs with a fork in another bowl, then beat in next 3 ingredients. Stir in carrots. Add liquid to the dry mixture and stir until just moistened. Spoon batter into paper-lined muffin tins. Bake 15-20 minutes. Serve warm.

Source: Nubella, via Grace :-)

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