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I hope you enjoy the recipes!

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1. 15-Minute Skillet Cassoulet
2. Fox Hunter's Pie
3. Fresh Rosemary Muffins 
4. Frosty Frozen Charlotte Russe 
5. Frozen Lemon Mousse Recipe
1. 15-Minute Skillet Cassoulet 
main meals

POINTS® Value: 7
Servings:  4
Preparation Time:  15 min
Cooking Time:  15 min
Level of Difficulty:  Easy
Satisfy big appetites in a hurry with this French-inspired bean and sausage meal.


2 spray(s) cooking spray, or enough to coat skillet 
  1 medium onion(s), chopped 
1 medium garlic clove(s), minced 
8 oz low-fat sausage, smoked variety, sliced 1/4-inch thick 
1/4 tsp dried thyme 
  3/4 cup(s) canned chicken broth 
  30 oz canned great Northern beans, rinsed and drained 
  1 1/2 Tbsp canned tomato paste 
1/2 cup(s) dried bread crumbs 

Preheat broiler.

Coat a nonstick ovenproof skillet with cooking spray and heat. Add onion, garlic and kielbasa and sauté until onion is tender, about 3 to 4 minutes. Add thyme, broth, beans and tomato paste; simmer 10 minutes.

Sprinkle bread crumbs over beans. Place skillet under broiler until bread crumbs are browned, about 30 seconds. Yields about 1 3/4 cups per serving.

© 2009 Weight Watchers International, Inc. © 2009, Inc. All rights reserved.
WEIGHT WATCHERS and POINTS are the registered trademarks of Weight Watchers International, Inc. and are used under license by, Inc.
2. Title: Fox Hunter's Pie
Yield: 1 9" pie
Categories: Desserts


    1/2    15 oz. pkge. refrigerated piecrusts
    1/4 c  Butter or margarine
      1 c  Sugar
      3 lg Eggs
    3/4 c  Light corn syrup
  1 1/2 ts Vanilla extract
    1/4 ts Salt
      2 tb Bourbon (optional)
      1 c  6 oz. semisweet chocolate morsels
    1/2 c  Coarsely chopped pecans

  Fit piecrust into a 9-inch pieplate according to package directions; fold
  edges under, and crimp. Freeze 15 minutes.
  Bake piecrust at 425? for 6 to 8 minutes or until golden; cool on a wire
  Beat butter at medium speed with an electric mixer until creamy; gradually
  add sugar, beating well. Add eggs, next 3 ingredients, and, if desired,
  bourbon; beat just until blended.
  Sprinkle chocolate morsels and pecans in prepared piecrust; pour in
  Bake at 350? for 45 to 50 minutes or until set; cool on a wire rack. Yield:
  1 (9-inch) pie.  Typed in MMFormat by Recipe by Leslie
  Cole Walker Source: Southern Living Apr.97
  Posted to MM-Recipes Digest  by "Cindy Hartlin"
  on Sep 15, 1998

Source: Steve's Recipe Database
3.  Fresh Rosemary Muffins
Morning muffins like you've never tasted them before!
From "Stop and Smell the Rosemary...Recipes and Traditions to Remember," published in cooperation with your DailyInbox newsletter.


1 tablespoon chopped fresh rosemary

1/4 cup golden raisins

1/4 cup raisins

1/4 cup currants

3/4 cup milk

4 tablespoons unsalted butter

1-1/2 cups all-purpose flour

1/2 cup sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 large egg, lightly beaten

4 ounces goat cheese (8 tablespoons), or 4 ounces cream cheese, cut into 3/4-inch cubes


Preheat oven to 350 degrees.  Lightly grease a muffin pan.  Combine rosemary, raisins, currants, and milk in a small saucepan.  Simmer 2 to 4 minutes.  Remove from heat.  Add butter and stir until melted.  Let cool.  (To cool quickly, place pan in refrigerator about 10 minutes.)  Combine flour, sugar, baking powder, and salt in a large bowl.  Mix until combined.  Set aside.  Slowly add beaten egg to cooled milk mixture.  When combined, add to dry mixture.  Mix until dry ingredients are moistened.  Spoon one-third batter into muffin cups.  Place 2 teaspoons goat cheese or one 3/4-inch cube cream cheese in center of batter, dividing among cups.  Top with remaining batter.  Bake 20 minutes, or until golden brown and springy in centers.  Muffins can be served hot or at room temperature.

YIELD:  1 dozen muffins

Source: DailyInbox
4. Frosty Frozen Charlotte Russe

Keep it cool this summer
From, "To Market, To Market...A Collection of Kentucky Recipes," published in cooperation with your Daily InBox newsletter.


2 packages lady fingers or pound cake, thinly sliced

6 eggs, separated

1 cup sugar

1 pint whipping cream

Pinch of salt

1 teaspoon vanilla

Strawberries or peaches for topping


1.  Line a spring mold pan with split lady fingers, covering the bottom first, then sides.
2.  Beat egg yolks until thick and lemon-colored.  Add sugar gradually and beat until light.
3.  Beat whipping cream until thick.  Fold into egg mixture.
4.  Add salt to egg whites and beat until stiff.  Fold into cream mixture, adding vanilla.
5.  Pour mixture into lined pan of lady fingers and freeze immediately.  Top with fresh or frozen fruit to serve.


Source: DailyInbox 
5. Frozen Lemon Mousse Recipe

Chill out and relax--dessert is served
From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily InBox newsletter.


4 eggs, separated

1-1/2 cups sugar

Grated rind of 2 lemons

Juice of 3 lemons

2 (6-ounce) cans evaporated milk, chilled

Box of graham cracker crumbs

Cook egg yolks, sugar, grated lemon rind and lemon juice for three minutes, stirring constantly.  Fold in evaporated milk, that has been chilled and whipped, and the stiffly beaten egg whites.  Place 1/4-inch of graham cracker crumbs in bottom of 8-inch square dish.  Pour in mousse.  Place another 1/4-inch layer of crumbs on top.  Cover with plastic wrap and place in freezer, preferably overnight.  Do not remove until ready to serve.



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