This issue "B" 09-03-09
A CraftELady Mailing
For a complete list of mailings, click here.
Going on vacation?
Please Hold Mail
Change of Address?
****************************************************
Hand
Made Dishwasher Magnets
Hi
Everyone!
I
hope you enjoy the recipes!
[Archives
] http://www.acrafteladymailing.com/recipes/archives.html
Index
1. Baked
Fish with Tomato Sauce
2. BANANAS
FOSTER CRUNCH CAKE
3. Beef
& Broccoli
4. Best-Ever
Chocolate Cake
5.
Blackened
Pork Tenderloin Salad
------------------------------------------------------
1. Baked
Fish with Tomato Sauce
(Serves 4)
INGREDIENTS:
1 lb. Halibut, Monkfish or Tuna Fish Fillets, cut into 4
portions
1 Tbsp. Olive Oil
1 medium Onion, finely chopped
2 cloves Garlic, minced
4 large Plum or Romano Tomatoes; peeled, seeded, and chopped
(May substitute 1 14-oz. can Plum Tomatoes)
1/4 cup Black Olives, pitted and chopped
1 Tbsp. fresh Basil, chopped
1 Tbsp. Capers, rinsed and chopped
1 tsp. fresh Lemon Juice
Pinch of Granulated sugar
Pinch of Crushed Red Peppers
Salt & freshly ground Black Pepper to Taste
DIRECTIONS:
Pre-heat oven to 425-F degrees.
lightly oil four 12-inch by 14-inch pieces of foil. You may
use a non-stick cooking spray rather than oil, if you prefer.
In a large skillet over medium heat, warm the olive oil for
several minutes. Add the onion and garlic and sauté, stirring
occasionally, until softened, about 5 minutes.
Add the tomatoes and cook, stirring occasionally, until the
sauce has started to thicken, about 8 minutes. Remove the
sauce from the heat source and stir in the olives, basil,
capers, lemon juice, sugar, and crushed red peppers. Season
with salt and pepper to taste.
Pat the fish dry with a paper towel, and season with salt and
pepper. Place one piece on the lower part of each piece of
prepared foil and spoon equal amounts of the tomato sauce over
each portion of fish; pleat the edges of the foil to seal.
Place the foiled-fish packets on a baking sheet and bake for
15 minutes, or until the fish is opaque in the center.
Transfer each portion to a plate and serve warm.
Kitchen Staff Tip: If you want to save a little time
while preparing your baked fish dinner, you may elect to
prepare the sauce up to two days in advance of preparing
today's recipe. Simply refrigerate the sauce until you're
ready to prepare dinner.
Source: Recipe Ross
------------------------------------------------------
2. BANANAS
FOSTER CRUNCH CAKE
INGREDIENTS:
1/2 cup butter or margarine -- softened
1-1/2 cups sugar
2
large eggs
2 cups mashed bananas
1/4 cup light rum
1 tsp vanilla extract
1-1/2 cups all-purpose flour
3/4 cup cornmeal
1-1/2 tsp baking powder
1/2 tsp salt
1/2 cup all-purpose flour
1/3 cup chopped pecans
1/4 cup firmly packed brown sugar
1/4 cup butter or margarine -- melted
DIRECTIONS:
Beat 1/2 cup butter at medium speed with an electric mixer
until creamy; gradually add sugar, beating well. Add eggs, one
at a time, beating after each addition. Stir in mashed
bananas, rum, and vanilla. Combine 1-1/2 cups flour and next 4
ingredients; add to butter mixture, mixing until blended. Pour
into a greased and floured 10-inch tube pan; set aside.
Combine 1/2 cup flour and remaining ingredients; sprinkle over
batter. Bake at 350 degrees F. for 55 minutes, or until a
wooden pick inserted in center of cake comes out clean.
Cool in pan on a wire rack 10 to 15 minutes; remove from pan,
and let cool completely on wire rack.
Yield: about 10 servings.
Source: Recipe Ross
------------------------------------------------------
3. Beef
& Broccoli
Prep/Cook Time 25 min.
1 lb. boneless beef sirloin OR top round steak, 3/4"
thick
1 tbsp. vegetable oil
1 can (10 3/4 oz.) Campbell's(R) Tomato Soup
3 tbsp. soy sauce
1 tbsp. vinegar
1 tsp. garlic powder
1/4 tsp. crushed red pepper (optional)
3 cups fresh OR frozen broccoli flowerets
4 cups hot cooked rice
SLICE beef into very thin strips.
HEAT oil in skillet. Add beef and stir-fry until browned and
juices evaporate.
ADD soup, soy, vinegar, garlic and pepper. Heat to a boil. Add
broccoli and cook until tender-crisp. Serve over rice. Serves
4.
To make slicing easier, freeze beef 1 hr.
Kitchen Clip
Red pepper is a hot, smoky spice also known as cayenne pepper.
This recipe calls for crushed red pepper, but you could
substitute ground cayenne or red pepper, chili powder or hot
Hungarian paprika for it.
Source: Campbell's Meal Mail
------------------------------------------------------
4. Best-Ever
Chocolate Cake
Stand: 30 mins
Prep: 30 mins
Bake: 30 mins
3/4 c. butter
3 eggs
2 c. all-purpose flour
3/4 c. unsweetened cocoa powder
1 tsp. baking soda
3/4 tsp. baking powder
1/2 tsp. salt
2 c. sugar
2 tsp. vanilla
1-1/2 c. milk
(See Frosting directions below)
1. Allow butter and eggs to stand at room temperature for 30
minutes. Lightly grease bottoms of three 8 x 1-1/2-inch round
cake pans. Line bottoms of pans with waxed paper. Grease and
lightly flour waxed paper and sides of pans. Set pans aside.
2. Preheat oven to 350°. In a medium bowl, stir together the
flour, cocoa powder, baking soda, baking powder, and salt; set
aside.
3. In a large mixing bowl, beat butter with an electric mixer
on medium to high speed for 30 seconds. Gradually add sugar,
about 1/4 cup at a time, beating on medium speed for 3 to 4
minutes or until well mixed. Scrape side of bowl; continue
beating on medium speed for 2 minutes. Add eggs, one at a
time, beating after each addition (about 1 minute total). Beat
in vanilla.
4. Alternately add flour mixture and milk to beaten mixture,
beating on low speed just until combined after each addition.
Beat on medium to high speed for 20 seconds more. Spread
evenly into prepared pans.
5. Bake for 30 to 35 minutes, or until a wooden toothpick
inserted in the centers comes out clean. Cool cake layers in
pans for 10 minutes. Remove from pans. Peel off waxed paper.
Cool completely on wire racks.
6. Prepare Chocolate Frosting; fill and frost cake layers. If
desired, top with chocolate curls and candied nuts. Store cake
in the refrigerator. Makes 12 to 16 servings.
Chocolate Frosting: In a large saucepan, combine one 12-ounce
package (2 cups) semisweet chocolate pieces and 1/2 cup
butter; heat over low heat until melted, stirring often. Cool
for 5 minutes. Stir in one 8-ounce carton dairy sour cream.
Gradually add 4-1/2 cups sifted powdered sugar (about 1
pound), beating on medium speed until mixture is smooth.
Source: Better Homes & Gardens
------------------------------------------------------
5. Blackened
Pork Tenderloin Salad
An entrée salad makes a great meal on warm evenings.
Serves 2
1 Pork tenderloin (about ¾ pound), grilled
1 ½ tablespoons Cajun seasoning
½ cup Grilled onions
½ cup Grilled red bell peppers
½ cup Grilled mushrooms
4 cups Mixed greens
1 large Tomato, cut into wedges
Blue cheese dressing
Rub the pork with the seasoning. Place on the grill with
the onions, peppers and mushrooms. Arrange the greens and
tomato wedges on 2 large plates. Top with the sliced pork
and grilled vegetables. Top with blue cheese (or your
favorite) dressing.
Source: Nick Sundberg
************************************************
Deals 'n Cash PTR up to
$.05 per email, $.02 per referral's read email.
Payout
$30.00
They pay you to read emails!
$.02 per email, payout at $25.00
************************************************
CraftE's Sites:
Play
for Fun, Play for Cash
http://www.craftelady.com/playforcash.htm
CraftE's
Birthday Club Come Join the Fun!
***************************************************
Recipe
Archives
***************************************************************
CraftE1Ldy is a registered mailer with Community Action Team (CAT) of
America Online, Inc. 2000
Call 888-265-3733 - AOL Tech Support: 888-346-3704
CraftELady Mailings
Julia G
Dayton, NV 89403
|
Please
help me by
clicking a banner occasionally.
Thank you! :-)
[Opens in a new window]
 
 
 
 
|
My
Coupons
More
grocery & online coupons!
The Corner
Gift Shop
Collectibles
Free
Christmas
& Holiday Crafts
Earn
Income Online
|