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I hope you enjoy the recipes!

[Archives ]  

1. Minestrone
2. Moo Goo Gai Pan
3. Mother's Pound Cake
5. Mussels in White Wine with Tomatoes and Breadcrumbs
1. Minestrone

1 1/2 Tbsp olive oil
1 onion, chopped
1 stalk celery, sliced
2 cloves garlic, minced
2 carrots, sliced
1 tsp basil leaves
1 tsp marjoram leaves
1 medium zucchini, chopped
1 quart chicken or vegetable broth
2 cups white beans, cooked (canned beans work well)
2 cups canned tomatoes
1/2 head cabbage, chopped
1/4 cup parsely
Pepper, to taste

Heat the olive oil in a large, heavy bottomed pot.
Add onions, celery, and garlic and sauté until the vegetables are tender, but not yet browned.
Add basil and marjoram leaves and stir for one to two minutes.
Add chopped zucchini and cook for another few minutes.
Pour in chicken or vegetable broth, the cooked beans and the tomatoes.
Cover, bring to a boil, and then reduce heat to simmer.
Allow the soup to cook for about 45 minutes, stirring occasionally.
If the soup looks thicker than desired, add some water, 1 cup at a time.
When it almost looks "like soup" add the chopped cabbage, and the parsley and cook for about 10 minutes more.
Add some freshly ground black pepper to taste.
At this point the soup is done.
If a heartier soup is desired, a handful of small sized pasta can be added; then the soup needs to be cooked for about 10 minutes more.
Serve with sprinkling of Parmesan cheese over the top, if desired.
Source: More Mail From Mary
2. Moo Goo Gai Pan

4 Medium boneless skinless chicken breasts, (Halved)
1/2 cup chicken broth
2 Tbsp. soy sauce
2 Tbsp. rice wine vinegar or dry white wine
4 tsp      cornstarch
1/2 tsp sugar
1 Tbsp. cooking oil
3 cloves garlic minced
2 medium carrots, thinly sliced on the bias
8 oz.      whole sliced mushrooms halved (3 cups)
2 cups pea pods
8 oz. can water chestnuts
3 cups hot cooked rice


Rinse chicken and pat dry.  Cut into thin bite size strips.  For sauce, in a small bowl combine chicken broth, soy sauce, vinegar cornstarch and sugar.  Set aside.
Pour cooking oil into a wok.  (Add more oil if necessary during cooking).  Preheat to medium-high heat.  Stir fry garlic in hot oil for 15 seconds.  Add carrots; stir fry for 3 minutes.  Add mushrooms and, if using, pea pods; stir fry for about 1 minute more or until carrots and pea pods are fork tender. 
Remove vegetables from wok. 
Add the chicken to the wok.  Stir fry for 2-3 minutes or till no pink remains.  Push the chicken form the center of the wok.  Stir sauce.  Add sauce to the center of the wok.  Cook and stir until thickened.
Return the cooked vegetables to the wok.  Add water chestnuts and, if using, thawed pea pods.  Stir all ingredients together to coat with sauce.  Cook and stir about 1 minute more until heated through. 
Serve immediately over cooked rice.
Serves 4

Source: Recipe Ross

3.                      Desserts:
                 Mother's Pound Cake

                from Atlanta Cooknotes


1 cup softened butter
3 cups sugar
1 teaspoon vanilla extract
2 teaspoons almond extract
6 eggs, at room temperature
3 cups all-purpose flour
1/2 pint heavy cream, at room temperature


2 (1-ounce) squares Baker's Unsweetened Chocolate
1/2 cup water
1 egg white
1-1/2 (16-ounce) boxes confectioners' sugar
1/3 cup milk
optional: chopped pecans, to taste


Cream butter and add sugar, beating until light and smooth. 
Add vanilla and almond extracts.  Add eggs one at a time,
beating at medium speed after each addition.  Add flour and
heavy cream alternately, mixing well.  Pour batter into a
greased and floured 10-inch tube or Bundt pan.  Place in a
cold oven and immediately turn heat to 350 degrees.  Bake
1-1/4 hours.  Cool on wire rack before icing.

To prepare icing, melt chocolate and butter in top of
double boiler.  Beat egg white until stiff and add to
chocolate mixture.  Remove from heat and add confectioners'
sugar.  Gradually add milk while beating to a creamy
consistency.  Stir in optional pecans.  Frost cooled cake.


Copyright 1982 The Junior League of Atlanta, Inc.  All
rights reserved.

Visit The Junior League of Atlanta web site
( to purchase copies
of Atlanta Cooknotes and other fine cookbooks, or call
(404) 233-4767.

The Junior League of Atlanta, Inc. is an organization of
women committed to promoting voluntarism, developing the
potential of women and to improving the community through
the effective action and leadership of trained volunteers. 
Its purpose is exclusively educational and charitable.  All
proceeds from League fundraising efforts, including from
the sale of Atlanta Cooknotes, are returned to the

15 cinnamon sticks (3" long)  
15 whole star anise  
30 cardamom pods  
15 whole cloves  

Arrange the cinnamon sticks upright around the inside walls of the jar. Fill the center with anise, cloves, and cardamom and seal.  
Yield: 1 (1/2-pint) jar 

Attach to Jar: 

Mulled Cider

1/2 gallon of wine or cider  

Combine wine or cider with 3 cinnamon sticks, 3 star anise, 6 cardamom pods and 3 cloves from the jar of mix in a large saucepan.  Heat until warm.  Do not boil. Remove or strain spice before serving.  
Yield: 1/2 gallon (or 7 servings)

Source: LOH Recipes
5. Mussels in White Wine with Tomatoes and Breadcrumbs

If you have ripe tomatoes in the garden, this is the perfect dish to serve, either as a starter or a light main course. Toasted breadcrumbs, a traditional garnish in Sicilian dishes, add flavor and crunch to the finished dish.
1 onion, finely chopped
4 cloves garlic, finely chopped
1/4 cup extra-virgin olive oil, divided
1 pound very ripe tomatoes, peel, seeded and chopped
1/2 cup dry white wine
1 bay leaf
Sea salt and freshly ground black pepper to taste
1/2 cup fresh breadcrumbs
1 1/2 pounds mussels
1/2 cup minced Italian parsley
1. In a deep, heavy kettle large enough to hold the mussels, combine the onion, garlic, and 2 tablespoons of the olive oil. Cook over medium-low heat, stirring occasionally, until the onion is very soft. Add the tomatoes, wine, bay leaf, and salt and pepper to taste; cover, and cook until slightly thickened, about 10 minutes.

2. While the sauce is cooking, heat the remaining 2 tablespoons olive oil in a small skillet. Add the breadcrumbs and cook, stirring, about 3 minutes, until golden; set aside. (This step may be done 1 day ahead. Store the breadcrumbs at room temperature.)

3. Add the mussels to the tomato sauce, stirring with a wooden spoon to mix well. Raise the heat and cook about 10 minutes, removing the mussels to a large heated serving bowl with tongs or slotted spoon as they open. Any mussels that do not open after 10 minutes should be discarded.

4. When all the mussels are cooked, stir the parsley into the sauce and pour over the mussels. Sprinkle with toasted breadcrumbs and serve immediately.
Source: Nancy Harmon Jenkins via MinuteMeals
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