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Index
1. Lamb
with Barley Risotto
2. Lazy Daisy Oatmeal Cake
3. Lemon-Roasted Cornish Game Hens
4. Liquid
Iron
5. Long Grain and Wild Vegetable Pilaf
and Turkey Casserole
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1. Meat and Poultry:
Lamb with Barley Risotto
from True Grits
. .
Tall Tales and Recipes from the New South
INGREDIENTS FOR THE LAMB:
6 cuts lamb shank
Salt and pepper to taste
1/2 cup olive oil
2 tablespoons butter or margarine
1/2 cup chopped celery
1/2 cup chopped peeled carrots
1 cup chopped onion
2 cloves of garlic, chopped
2 cups sliced mushrooms
1 bouquet garni of bay leaf, rosemary and basil
3 cups red wine
1 (28-ounce) can peeled whole tomatoes
2 cups chicken stock
INGREDIENTS FOR THE BARLEY RISOTTO:
1/2 cup finely chopped onion
3 tablespoons olive oil
2 cups uncooked pearl barley
1 cup dry white wine
6 cups chicken stock
1/2 cup grated Parmesan cheese
1/2 cup unsalted butter
Salt and pepper to taste
TO PREPARE THE LAMB:
* Season the lamb with salt and pepper. Sear in half the
olive oil in a Dutch oven over high heat. Remove the
lamb and discard the drippings.
* Heat the remaining olive oil and butter in the Dutch oven.
Add the celery, carrots, onion, garlic, mushrooms and bouquet
garni. Saute until the vegetables are tender.
* Return the lamb to the pan. Add the wine, stirring to
deglaze. Cook until the liquid is reduced by 2/3.
Stir in the tomatoes and chicken stock. Adjust the
seasonings. Bring to a boil.
* Bake at 350 degrees for 1 to 1-1/2 hours or until tender,
turning the lamb every 30 minutes; discard the bouquet
garnish.
TO PREPARE THE BARLEY RISOTTO:
* Saute the onion in the olive oil in a saucepan over medium
heat until tender. Add the barley. Saute for 3
minutes.
* Add the wine, stirring to deglaze. Cook until the
moisture has evaporated.
* Stir in the chicken stock 2 cups at a time, cooking until
the liquid has been absorbed after each addition and stirring
constantly; the barley should be creamy but not soupy.
* Remove from the heat. Stir in the cheese and butter;
season with salt and pepper. Serve with the lamb.
SERVES: 6
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. Lazy Daisy Oatmeal Cake
Yield: 12 Servings
Categories: Cakes,
Desserts
Ingredients:
1 7/8 c Boiling water
1 1/2 c Quick-cooking oats
3/4 c Butter
1 1/2 c Sugar
1 1/2 c Firmly packed brown sugar
3 Eggs
1 1/2 ts Vanilla
2 1/4 c Flour
1 1/2 ts Baking soda
1 1/2 ts Cinnamon
3/4 ts Salt
3/8 ts Nutmeg
----------------------------------TOPPING----------------------------------
3/4 c Firmly packed brown sugar
3/8 c Butter; melted
4 1/2 tb Light cream
1 1/8 c Coconut
3/4 c Chopped nuts
Preheat oven to 350?F. Combine boiling water and oats
in bowl; let stand 20
minutes. In a large bowl cream butter. Gradually add
sugar and brown sugar
and continue beating until fluffy. Stir in eggs,
vanilla and oat mixture.
Stir together thoroughly the flour, soda, cinnamon,
salt and nutmeg. Add to
creamed mixture, stirring until well blended. Pour
batter into greased and
floured 9x13" baking pan. Bake for 50 to 55
minutes or until done.
Remove from oven. Combine topping ingredients and pour
on cake. Broil until
lightly browned and bubbly.
Per serving: 623 Calories; 26g Fat (37% calories from
fat); 7g Protein; 93g
Carbohydrate; 95mg Cholesterol; 500mg Sodium
NOTES : This cake is delicious served warm or at room
temperature.
Recipe by: Ginny Bowman
Posted to TNT - Prodigy's Recipe Exchange Newsletter
by
on Sep 10, 97
Source: Steve's Recipe Database
------------------------------------------------------
3. Meat and Poultry:
Lemon-Roasted Cornish Game Hens
from From
Portland’s Palate...
A Collection of Recipes from the City of Roses
INGREDIENTS:
3 tablespoons butter, room temperature
1 teaspoon salt
1/4 teaspoon freshly-ground pepper
1 teaspoon finely-grated lemon zest
2 teaspoons fresh mint, chopped (or 1/2 teaspoon dried mint)
4 Cornish game hens
2 tablespoons olive oil
1 small onion, coarsely chopped
1 garlic clove, minced
2 tablespoons lemon peel, julienned
1 cup chicken broth
2 teaspoons cornstarch
1/4 cup freshly-squeezed lemon juice
2 tablespoons parsley, washed and chopped
TO PREPARE:
Preheat oven to 375 degrees.
In a small mixing bowl, combine butter, salt, pepper, lemon
zest and mint. Rub mixture over game hens.
Place hens in a large roasting pan. Bake at 375 degrees
for about 50 minutes, until golden brown and juices run clear
when skin is pierced with a fork.
In a medium saute pan, heat oil and saute onion for 5 minutes.
Stir in julienned lemon peel and garlic. Cook and stir
for 1 minute. Stir in chicken broth and bring to a boil.
Mix cornstarch with 1 tablespoon water and stir into hot
mixture. Boil 1 minute until thickened. Stir in
lemon juice and remove from heat.
Place hens on serving platter. Spoon a little sauce over
each hen and sprinkle with chopped parsley. Pass
remainder of sauce separately.
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.
------------------------------------------------------
4. Liquid Iron
Epicurious | January 2009
by Brian Preston-Campbell
yield: 6 servings
time: 15 minutes
Leafy green vegetables are an ideal source of iron and
calcium, but cooking them can destroy many of the
water-soluble minerals you hope to gain... more ›
var recipeIntroText = "Leafy green vegetables are an
ideal source of iron and calcium, but cooking them can destroy
many of the water-soluble minerals you hope to gain from
eating them. This preparation retains most of the nutrients
that would otherwise be lost in the cooking process and
imparts an earthy green flavor that you will surely
enjoy.";
Ingredients
2 stalks red Swiss chard, chopped
1/4 cup chopped spinach leaves
1/4 cup chopped purple kale
1 teaspoon loose green tea leaves
6 cups still water
Preparation
1. Place the chard, spinach, kale, and tea leaves in a blender
with 1 cup of the water. Puree until fairly smooth, for about
1 minute.
2. Strain through a fine-mesh sieve into a large pitcher,
using a ladle or rubber spatula to extract as much juice as
possible. Add the remaining water, stir gently, and serve.
FOOD PAIRINGS:
High-protein foods such as steak, pork, tofu
TIP:
Feel free to change the leafy greens in this recipe depending
on what is available. Regular Swiss chard will work just as
well as the red variety, and green kale is an acceptable
substitute for purple.
Source: Epicurious.com
------------------------------------------------------
5. Long Grain and Wild Vegetable Pilaf and Turkey
Casserole
Serves: 8
Prep time: 40
Meal Occasion: Main Dish, Dinner
Cuisine Type: Any, American, Californian
Ingredients
1 box UNCLE BEN’S® Long Grain & Wild Rice Vegetable
Pilaf
6 cups cooked turkey diced
1/2 cup chopped onion
3 Tbsp. fresh parsley chopped
1 can cream of chicken soup
2 cups frozen peas and carrots
1 cup chicken broth
1 4 oz. jar pimientos drained
1 Tbsp. olive oil
1/2 cup bread crumbs
3 Tbsp. melted butter
1 cup water
Instructions
1. Prepare rice according to package instructions.
2. Sauté onions in oil over medium heat. Add cream of chicken
soup, carrots & peas, broth, turkey, pimientos, parsley,
almonds & rice.
3. Transfer mixture into a 9" x 13" x 2"
casserole dish. Combine breadcrumbs and butter and cover top
of casserole. Bake in a preheated 350F degree oven for about
10 to 15 minutes or until mixture is heated through.
Source: unclebens.com
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