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I hope you enjoy the recipes!

[Archives ]  

1. Yam Pecan Pie
2. Zesty Carrot Gratin
3. Zippy Spinach Dip
4. Zucchini Mushroom Frittata Recipe
5. Zuccotto Frangelico Recipe
1. Desserts:
Yam Pecan Pie

from River Road Recipes...
The Textbook of Louisiana Cuisine


1-1/2 cups sifted all purpose flour
1/2 teaspoon salt
3 tablespoons water
1/2 cup shortening


Sift flour and salt into a bowl.  Take out 1/4 cup flour and blend with water to form a paste.  Cut shortening into remaining flour until the pieces are the size of small peas.  Add flour paste to blended shortening and flour mixture.  Mix with a fork until the dough comes together and can be shaped into a ball.  Roll out crust 1/8-inch thick and line 9-inch pie pan.


1 cup mashed sweet potatoes, cooked or canned
1/3 cup brown sugar
3/4 teaspoon cinnamon
3/4 teaspoon ginger
Dash salt
3/4 cup scaled milk
2 eggs, well beaten


Combine sweet potatoes, brown sugar, cinnamon, ginger, salt, milk and eggs.  (If fresh sweet potatoes are used, add 1/3 cup granulated sugar.)  Cool and fill pie shell.  Bake at 375 degrees for 20 minutes.  Sprinkle with topping.


1/4 cup butter or margarine, softened
1/2 cup brown sugar
3/4 cup pecans, finely chopped


Combine ingredients and sprinkle on pie.  Continue baking for an additional 25 minutes.  Serve with whipped cream when cool.


Copyright 2004 The Junior League of Baton Rouge, Inc.  All rights reserved.  Visit The Junior League of Baton Rouge web site ( to purchase copies of River Road Recipes... The Textbook of Louisiana Cuisine  and other fine cookbooks, or call (225) 924-0298.
2. Zesty Carrot Gratin

Spice up your favorite orange vegetable

From "Above & Beyond Parsley....Food for the Senses," published in cooperation with your Daily InBox newsletter.


1-1/2 pounds carrots, peeled

3/4 cup water

1 teaspoon paprika

2 tablespoons grated onion

1 tablespoon prepared horseradish, drained

1/2 cup mayonnaise

1/4 cup grated cheddar cheese

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1 cup fresh bread crumbs

1/4 cup butter, melted

Slice carrots into 1/4-inch thick rounds. Boil in water for 5 minutes. Drain, reserving 1/4 cup of water.

Combine reserved water, paprika, onion, horseradish, mayonnaise, cheese, salt and pepper. Add carrots and spoon into a buttered 2-quart baking dish. Combine bread crumbs and melted butter and sprinkle over carrot mixture. Bake in a 350 degree oven for 20 minutes.


3. Zippy Spinach Dip

Add this jazzy side to improve any party or picnic

From, "To Market, To Market...A Collection of Kentucky Recipes," published in cooperation with your Daily InBox newsletter.


10 ounces frozen spinach

1/2 cup chopped green onions

1/2 cup chopped fresh parsley

2 cups mayonnaise

1 teaspoon salt

1/8 teaspoon freshly ground pepper


1.  Thaw spinach; squeeze out liquid.
2.  In blender or processor, mix all ingredients thoroughly.
3.  Chill 24 hours.
4.  Serve with crackers or raw vegetables.

YIELD: 3 cups

Source: DailyInbox
4. Zucchini Mushroom Frittata Recipe

Slice up a delightfully healthful meal

From "From Portland's Palate... A Collection of Recipes from the City of Roses," published in cooperation with your Daily InBox newsletter.


3 tablespoons olive oil

1-1/2 cups zucchini (2 medium zucchini), chopped

1-1/2 cups mushrooms (8 large mushrooms), sliced

3/4 cup green bell pepper, seeded, deveined and chopped

3/4 cup onion, chopped

1 garlic clove, minced

6 eggs

2 (8-ounce) packages cream cheese, room temperature

2 cups cubed white bread, crusts trimmed, and divided

1-1/2 cups Cheddar cheese, grated TO PREPARE:

Preheat oven to 350 degrees.

Grease a 10-inch springform pan.

In a large saute pan, heat olive oil and saute zucchini, mushrooms, pepper, onion and garlic for 5 minutes or until vegetables are tender.  Cool.

In a large bowl, beat eggs.  Add softened cream cheese, half of bread cubes, Cheddar cheese and vegetable mixture.  Mix thoroughly.

Layer remaining bread cubes in prepared pan.  Pour egg mixture over bread.  Bake for 55 minutes or until set.  Cool slightly before slicing and serving.

SERVES: 6 - 8
5. Zuccotto Frangelico Recipe

This heavenly dessert will bring a smile to your face.

From "Above & Beyond Parsley... Food for the Senses," published in cooperation with your Daily InBox newsletter.


1 cup blanched hazelnuts

5 ounces semisweet chocolate chips

1 (10-ounce) pound cake

6 tablespoons Frangelico

2 cups heavy cream, cold

3/4 cup powdered sugar

Whipped cream, to garnish


Toast hazelnuts in a 400 degree oven for about 5 minutes.  (If blanched hazelnuts are not available, toast with skins on, then rub with a dry dish towel to remove; some skins may remain.)  Cool and chop.  Chop 3 ounces of chocolate chips and combine with nuts.  Set mixture aside.

Line a 1-1/2 to 2-quart round-bottomed bowl with a damp layer of cheesecloth or with plastic wrap (spray plastic wrap with nonstick cooking spray after lining bowl).  Cut several 3/8-inch thick slices from pound cake, then halve each slice diagonally to form 2 triangles.  Moisten each triangle on 1 side with Frangelico and lightly press, dry-side down, against lining of bowl (narrow end of triangle should point down).  Cover interior of bowl with cake, filling in "holes" with smaller pieces.  Reserve uncut portion of cake.

Melt remaining 2 ounces chocolate chips.  In a well-chilled bowl, whip cream and sugar until stiff.  Stir in reserved chocolate chip-nut mixture.  Divide whipped cream mixture and spread 1/2 evenly over entire cake surface in bowl.  Fold melted chocolate into remaining 1/2 and spoon mixture into bowl (completely fill cavity).  Level off surface of bowl contents, trimming away any protruding cake.  Slice additional pieces from remaining pound cake, moisten with Frangelico, and use, liqueur-side down, to seal off top of bowl.  Trim edges to make them round.  Cover bowl with plastic wrap and refrigerate overnight or up to 2 days.

When ready to serve, uncover, place a flat serving dish over the top and turn upside down.  Lift off bowl and carefully remove cheesecloth.  Serve chilled, garnished with additional whipped cream if desired.

SERVES:  6 - 8

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