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I hope you enjoy the recipes!

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1. Halibut with Summer Vegetable Sauce
2. Ham with Cherry Sauce
3. Hamburger-Cheese Bake
4. Honeydew Sorbet
5. Hooters Hot Wings
1.Halibut with Summer Vegetable Sauce

Categories: Main, Courses-, Fish

Yield: 4 Servings

1 tb Olive oil
2 1/2 c Chopped red onion
1 1/2 lb Plum tomatoes; cut into 1" pieces
6 oz Zucchini; cut into 1/2" pieces
2/3 c  Fresh corn kernels; (or frozen, thawed)
5 tb Thinly sliced basil
24 oz Halibut fillet
1 tb Fresh lime juice

Heat oil in large nonstick skillet over medium heat. Add onion; saute 5 minutes. Add tomatoes; saute 3 minutes. Stir in zucchini, corn, 3 tablespoons basil and parsley. Cover and simmer until zucchini is crisp-tender, about 3 minutes.

Add halibut fillets to sauce in skillet. Sprinkle fish and sauce generously with salt and pepper. Cover, simmer until fish is opaque in center, about 5 minutes. Remove from heat. Drizzle lime juice over.

Using spatula, transfer fish to plates. Spoon sauce over. Sprinkle with remaining 2 tablespoons basil and serve.

Recipe by: Bon Appetit Magazine August 1998 p. 115

Posted to JEWISH-FOOD digest by Linda Shapiro <> on Aug 19, 1998, converted by MM_Buster v2.0l.

2. Ham with Cherry Sauce

Categories: Holidays, Meats

Yield: 12 Servings

   1/2 Fully cooked bone-in ham  (6 to 7 pounds)
      1    Jar (12 oz.) cherry preserves
    1/4 c  Cider or red wine vinegar
      2 tb Light corn syrup
    1/4 ts Each ground cloves, cinnamon and nutmeg
      3 tb Slivered almonds

Place ham on a rack in a shallow roasting pan. If desired, remove skin from ham and score the surface with shallow diagonal cuts, making diamond shapes. Bake, uncovered, at 325F for 1 1/2 to 2 hours or until a meat thermometer reads 140F. In a saucepan, combine the preserves, vinegar, corn syrup, cloves, cinnamon and nutmeg. Bring to a boil, stirring often. Reduce heat; simmer, uncovered, for 2 minutes. Remove from the heat; stir in almonds. Serve with the ham. Yield: 10 - 12 servings ( 1 1/2 cups sauce). Typed in MMFormat by Source: Quick Cooking Nov/Dec 98.

Posted to MM-Recipes Digest by "Cindy Hartlin" <> on Nov 9, 1998

3. Hamburger-Cheese Bake

Categories: None

Yield: 8 Servings

1 lb Ground Beef
1/2 c Onion; chopped
2 cn (8-oz) Tomato Sauce
1 ts Granulated Sugar

3/4 ts Salt
1/4 ts Garlic Salt
1/4 ts Black Pepper      
4 c  Uncooked Medium Noodles or Linguini
1 c  Low-Fat Cottage Cheese
1 pk (8-oz) Low-Fat Cream Cheese; softened

1/4 c Low-fat Sour Cream
1/3 c Green Onion; sliced
1/4 c Green Bell Pepper; chopped
1/4 c Parmesan Cheese; freshly grated

Okay, this is Casserole Making-101, and if you're looking for a recipe to prepare for dinner tonight that will taste "just the way Mom used to make it," follow the directions listed below and bring your appetite. It must have amazed you how a pound of hamburger could be stretched to serve eight, right? The recipe that follows is how Mom made it easy.

Now, let's say you like the idea of today's recipe, but the extra 5 miles you'll have to jog, swim, or roller blade after partaking of this feast doesn't enthuse you? Then substitute ground turkey for the hamburger, and use low-fat cottage cheese, cream cheese, and sour cream, and get cooking . . . because this is the one-dish meal from The Cook & Kitchen Staff's "Creative Casserole" collection that is a must-serve.

In a large skillet, brown the hamburger with the onion over medium heat setting until the meat is lightly browned and the onion is tender. Drain off excess fat and return to the skillet. Stir in tomato sauce, sugar, salt, garlic salt, and pepper. Remove meat sauce from heat and reserve.

Meanwhile, cook the noodles as directed on the package, drain, and reserve.

In a small bowl combine cottage cheese, cream cheese, sour cream, green onions and green bell pepper.

Spread about half of the noodles in a 13-inch by 9-inch oven-proof baking pan. Spread about half the meat sauce evenly over the top of the noodles. Cover with cheese mixture. Add the remaining noodles and top with the remaining meat sauce. Sprinkle with Parmesan cheese and bake in a pre-heated 350-F degree oven for about 30 minutes.

Great served with a leafy salad and garlic bread.

Posted to by Recipe-a-Day <> on Sep 18, 1998, converted by MM_Buster v2.0l.

4. Title: Honeydew Sorbet
Yield: 1 Servings
Categories: Desserts, Fruits, Vegan, Vegetarian


  4 1/2 c  Honeydew melon; diced, melon should weigh about 3 1/2 lbs
    1/3 c  Sugar
      2 tb Lime zest; grated
    1/2 c  Lime juice

  Makes 1 quart.
  Mash the sugar and lime peel with a spoon to release the oils. Let stand
  for 5-10 minutes. Add the lime juice. Pour mixture through a fine strainer
  into a blender or food processor; discard lime peel.
  Add melon, a portion at a time, and whirl until smooth. Add more sugar or
  lim juice if desired. Transfer to bowl.
  Nest bowl in ice water; stir often until cold, 5-10minutes.
  Pour chilled puree into an ice cream maker. Freeze as directed by the maker
  until the sorbet is firm enough to scoop.
  Serve or place in freezer until frozen harder.
  Per serving: 567 Calories; 1g Fat (1% calories from fat); 4g Protein; 150g
  Carbohydrate; 0mg Cholesterol; 79mg Sodium Food Exchanges: 10 Fruit; 4 1/2
  Other Carbohydrates
  NOTES : In the freezer, sorbet gets very hard. To serve, thaw partially,
  break into chunks, and beat to a slush with a mixer.
  To freeze sorbets without an ice cream maker:
  Pour the cooled sorbet mixture into a stainless steel bowl, and place in
  the freezer. Let freeze until you have a 2-inch border of ice around the
  edge of the bowl --- typically this takes 1 1/2 hours or so --- then remove
  and scrape the frozen parts into the liquid middle, beating well with a
  whisk (or even an electric beater, if you want a very smooth texture).
  Repeat, freezing this time around for about 30 to 50 minutes. Repeat 1 or 2
  times more, or until it is of a consistency where you can scoop it loosely
  into a ball or oval.
  Recipe by: Sunset Magazine, August 1998
  Posted to EAT-LF Digest by "Ellen C."  on Aug 27, 1998,
  converted by MM_Buster v2.0l.

Source: Steve's Recipe Database
5. Hooters Hot Wings
<Sauce recipes below>
4-1/2 lb. - 5 lb. Chicken Wings (cut into drumettes and flappers)
2 Cups Whole Wheat Flour
1 Cup All Purpose Flour
2-1/2 tsp. salt
1 tsp. Paprika
1/4 tsp. Cayenne Pepper
Hooters Hot Wing Sauce
In large mixing bowl mix flours, salt, paprika and cayenne pepper together, blend well. Cut chicken wings into drumettes and flappers. Wash and drain chicken. Coat chicken in flour mixture, and  refrigerate chicken wings for 90 minutes.
When ready to deep fry chicken wings, heat oil to 375 F.
Place chicken pieces in hot oil, do not crowd. Fry chicken wings until golden brown, remove from oil and drain. When all wings have been fried,place in a large bowl.
Add Hot Sauce mixture and mix completely. Use a fork or tongs to place chicken pieces on a serving platter.
Serve immediately and with lots of paper towels.
Hooters Chicken Wing Hot Sauce
Notes: Hooters is known for their delicious Hot Wings. You can enjoy these at home.
3 Sticks Butter (softened)
1/2 Cup + 2 Tbsp. Tabasco Sauce
3 Tbsp. Brown Sugar
3/4 tsp. Paprika
3/4 tsp. Salt
1 Tbsp. Balsamic Vinegar
3/8 tsp. Cayenne Pepper
2 Tbsp. Chili Sauce
Mix all ingredients together. This will store well in the refrigerator for up to 2 weeks.
Serve this with the Hooter's Hot Wings. 
Hooters Special Dipping Sauce for Wings
Ease of Cooking: Beginner
Notes: This is a copy of their sauce that you can find at the table in bottles. You may wish to use this on other things.
8 oz Tabasco Sauce
3 Tbsp. brown sugar
2 Tbsp. ketchup
Simply mix together to prepare for a scrumptious dip!

Source: Recipe Ross

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