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I hope you enjoy the recipes!

[Archives ]  

1. Grandma's Cinnamon Buns
2. Green Taco Sauce
3. Greenbrier Bread Pudding with Vanilla Sauce
4. Grilled Halibut
5. Grilled Pound Cake with Warm Fruit Glaze And Ice Cream
1. Title: Grandma's Cinnamon Buns
Yield: 1 Servings
Categories: Cakes & pie, Desserts


    1/4 lb Butter
      4    Heaping cups flour
      1 c  Milk
      1 ts Salt
      3    Eggs
    3/4 c  Sugar
      1 pk Yeast
    1/2 c  Warm water

  Day Before Melt butter, add milk, sift flour, add salt, eggs, yeast (which
  has been diluted in warm water), butter, and milk, sugar, etc. Mix to
  proper consistency (which means you add flour until you can just about
  handle the dough - it should be pretty sticky - and set away, warmly
  covered, to raise.
  Next AM Flour board - take part of dough at a time and knead again
  (slightly) - roll out to about 1/4 inch thickness. Cover with plenty of
  melted butter, cinnamon and sugar mixture, and raising. (Also nuts if
  desired but not necessary). Roll - cut into 2 inch sections - Cover bottom
  of baking pan with plenty of brown sugar and butter. Stand sections of this
  ~ on end -- close together until pan is filled. Stand away to raise until
  dough reaches top of pan. Pan should be 3 or 4 inches high. Bake for nearly
  one hour in slow oven. (Heat oven first until very hot - then turn down to
  slow oven.)
  Posted to JEWISH-FOOD digest by Sue & Sam Hurwitz  on
  Oct 19, 1998, converted by MM_Buster v2.0l.

Source: Steve's Recipe Database
2. Green Taco Sauce

Try this on tacos for a change of pace from the standard
red sauce.

Makes about 1 1/2 cups

1/2 pound Tomatillos (Mexican green tomatoes)
1 Jalapeno
1/2 cup Onion, diced
1 teaspoon Garlic, minced
2 Tablespoons Cilantro, chopped
1 cup Chicken broth
2 teaspoons Olive oil

Remove the husks from the tomatillos and quarter them. Drop
them in boiling water and cook for 10 minutes. Drain.
Remove the stem and seeds from the jalapeno. Roughly chop
it. Add the tomatillos, jalapeno, onion, garlic and
cilantro to a food processor. Pulse until a course sauce
forms. Heat the oil in a saucepan. Add the mixture and cook
for 5 minutes, stirring constantly. Add the broth, reduce
the heat and simmer until thickened (about 10 minutes).
Cool before serving. Cover and refrigerate any leftover

- Nick Sundberg
3. Title: Greenbrier Bread Pudding with Vanilla Sauce (Wonderful!)
Yield: 10 Servings
Categories: Desserts, Great, Yeast bread


    1/2 lb White bread (bakery bread)
      4 oz Butter, melted
      6    Eggs
     24 oz Milk
      8 oz Whipping cream
    1/2 lb Sugar
      1 c  Raisins
           Vanilla to taste

-------------------------------VANILLA SAUCE-------------------------------
      2 c  Whipping cream
    1/2 c  Sugar
      4    Egg yolks
      1 tb Flour
      1 tb Vanilla
    1/4 ts Salt
      2    Scoops vanilla ice cream
           Grand Marnier or Brandy to
           Taste, if desired

  Cut the bread into 1 inch slices and then into 1 inch squares.  Toast in a
  400  oven until nice and golden brown.
  Grease the bottom of a casserole (just a little smaller than 9 X 13) and
  place the toasted bread equally spread in the casserole.  Drizzle the
  butter over the top of the bread squares.
  Combine the rest of the pudding ingredients and pour over the bread.
  Bake at 350  until the custard is firm.  This will take approximately 45
  To make a peach bread pudding, place sliced peaches on top before baking.
  Vanilla Sauce
  Combine the cream and sugar in a pan.  Bring to a boil.  Remove from the
  heat.  Beat the yolks, flour, vanilla, and salt.  Stir in a little of the
  hot cream to temper.  Add this mixture to the rest of the hot mixture.
  Cook, stirring continually (don't overcook) until just thickened.  Remove
  and add the ice cream.  Stir until the ice cream is melted.  Strain through
  a fine sieve or cheesecloth.
  If you like the flavor of brandy or Grand Marnier, add to the custard (to
  taste) after it is done.
  I like the sauce to be warm when I serve it.
  Taken from an episode of Chef du Jour/FTVN.  The chef was from the
  Greenbrier Hotel in West Virginia.
  Posted to MM-Recipes Digest  by Marie Bordewisch
  on Nov 07, 1998

Source: Steve's Recipe Database
4.                   Pasta, Seafood and Eggs:
                      Grilled Halibut

                   from Dining by Design
             Stylish Recipes * Savory Settings


4 (about 2 pounds total) halibut fillets
  Juice of 2 lemons
3/4 cup virgin olive oil
2 Tablespoons Dijon mustard
2 teaspoons prepared horseradish
2 Tablespoons chopped fresh rosemary
1 cup quartered mushrooms
1/4 teaspoon sea salt
  Freshly ground pepper to taste


Marinate the fillets in the lemon juice for 2 hours. 
Combine the oil, mustard, horseradish, rosemary, salt and
pepper in a measuring cup.  Pour over the fillets; marinate
for 2 hours, turning once.  Drain, reserving the marinade.

Fire up the grill.  Brush the grill rack with oil.  Arrange
the fillets on the rack.  Grill for 4 to 5 minutes per
side, basting with the marinade.  Serve with small red
potatoes or lemon rice.


Copyright 1999 by The Junior League of Pasadena, Inc.  All
rights reserved.

Visit The Junior League of Pasadena web site
( to purchase copies of
Dining by Design and other fine cookbooks, or call their
cookbook hotline at (626) 796-0162.

The Junior League of Pasadena, Inc., is an organization of
women committed to promoting voluntarism, developing the
potential of women, and improving the community through the
effective action and leadership of trained volunteers.  Its
purpose is exclusively educational and charitable. Proceeds
from the sale of Dining by Design will support the Junior
League's indispensable work within the community for those
in need. 
5. Title: Grilled Pound Cake with Warm Fruit Glaze And Ice Cream
Yield: 12 Servings
Categories: Desserts


      1    Pound cake
    1/2 c  Balsamic vinegar
    1/2 c  Brown sugar
    1/2 c  Strawberry preserves
    1/4 c  Maple syrup
      2 c  Fresh berries
    1/2 ga Perry's vanilla ice cream

  Grill or broil slices of pound cake and set aside. In a saute pan bring
  vinegar, sugar, preserves and syrup to a brisk boil. Let reduce to a nice
  thick syrup, add fruit and heat until warmed.
  Serve strawberries over pound cake with ice cream on side.
  From Clarkson Culinary Institute, ToB Participant 1992-1998, in "Taste of
  Buffalo Cookbook 1998". Typed for you by Joan MacDiarmid.
  Posted to MM-Recipes Digest  by "Rfm"  on Aug 19, 98

Source: Steve's Recipe Database

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