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Index
1. Nectarine
and Almond Breakfast Gratin
2. Neiman-Marcus
Cookies
3. Nine Bean Soup
4. No
Guilt Asparagus Guacamole
5. North
Pole Cherry Pie
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1. Nectarine and Almond Breakfast Gratin
Adapted from FruitsandVeggiesMatter.gov, Centers for
Disease Control and Prevention, Produce for Better Health
Foundation
Nectarines and almonds are a classic French combination and in
this simple, but elegant dish they are prepared in a gratin.
Essentially a thin, crepe-like batter is poured over the nuts
and fruits, just enough to make a base that holds them together
so they can be sliced. The fruit is dotted with butter,
sprinkled with sugar, and baked until the batter sets. Serve
this warm, accompanied by your favorite breakfast foods.
Nutrition Facts
Serving Size ¼ of recipe
Calories 170
Calories from Fat 35
Total Fat 4 g
Saturated Fat 1 g
Cholesterol 5 mg
Sodium 115 mg
Total Carbohydrate 31 g
Dietary Fiber 2 g
Sugars 23 g
Proteins 5 g
Vitamin A 15% DV
Vitamin C 6% DV
Calcium 4% DV
Iron 6% DV
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings and Times
Servings 4
Preparation Time 30 minutes
Cups of Fruits and Vegetables Per Person: 1.0
Ingredients and Preparation
Ingredients Measures
Butter, cut into small pieces, plus an additional teaspoon 1 tablespoon
Sugar 5 tablespoons
Egg substitute ¼ cup
Milk ¼ cup
All purpose flour ¼ cup
Salt 1/8 teaspoon
Nectarines, thinly sliced 2 cups
Almonds, coarsely chopped 2 tablespoons
Directions
Preheat an oven to 425°F.
Using 1 teaspoon of the butter, grease an 8- or 9-inch gratin
dish or other shallow baking dish, then sprinkle it with 1
tablespoon of the sugar. Arrange the fruit in the dish.
In a bowl, combine the egg, milk, 1 tablespoon of sugar, and
salt and whisk together. When well-mixed, gradually whisk in the
flour.
Pour this cream-like batter over the fruit. Sprinkle the
remaining 3 tablespoons of sugar, butter, and almonds over the
top.
Bake until the batter is set, the butter melted, and the fruit
cooked through, about 12-15 minutes. Let stand about 10 minutes
before cutting into wedges to serve.
Diabetic Exchange
Fruit: 1; Vegetables: 0; Meat: 0; Milk: 0;
Fat: 1; Carbs: 1; Other: 0
Diabetic exchanges are calculated based on the American Diabetes
Association Exchange System. Exchanges are rounded up or down to
equal whole numbers. Therefore, partial exchanges are not
included.
Source
California Tree Fruit Agreement
Please be aware that this information is provided to supplement
the care provided by your physician. It is neither intended nor
implied to be a substitute for professional medical advice. CALL
YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A
MEDICAL EMERGENCY. Always seek the advice of your physician or
other qualified health provider prior to starting any new
treatment or with any questions you may have regarding a medical
condition.Copyright
© 2006 - EBSCO Publishing
All rights reserved.
------------------------------------------------------
2. Neiman-Marcus Cookies
Yield: 1 Servings
Categories: Cookies,
Desserts
Ingredients:
2 c Butter
2 c Granulated sugar
2 c Light brown sugar
4 Eggs
2 ts Vanilla extract
4 c All-purpose flour
5 c Oatmeal, blended*
1 ts Salt
2 ts Baking powder
2 ts Baking soda
24 oz Chocolate chips
1 8 oz. Hershey
bar (grated)
3 c Chopped pecans
Cream the butter and both sugars. Add eggs and
vanilla; mix together
with flour, oatmeal, salt, baking powder, and soda. Add
chocolate
chips, Hershey bar, and nuts. Roll into balls and place
two inches
apart on a cookie sheet. Bake for 10 minutes at 375
degrees. Makes
112 cookies (recipe may be halved. *Measure oatmeal, then
blend in a
blender to a fine powder.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
Source: Steve's Recipe Database
------------------------------------------------------
3. Nine Bean Soup
Adapted from FruitsandVeggiesMatter.gov, Centers for
Disease Control and Prevention, Produce for Better Health
Foundation
Nutrition Facts
Serving Size 1/12 recipe
Calories 440
Calories from Fat 20
Total Fat 2 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 460 mg
Total Carbohydrate 81 g
Dietary Fiber 24 g
Sugars 4 g
Proteins 27 g
Vitamin A 6% DV
Vitamin C 15% DV
Calcium 15% DV
Iron 40% DV
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings and Times
Servings 12
Preparation Time 2 hours
Cups of Fruits and Vegetables Per Person: 1.5
Ingredients and Preparation
Ingredients Measures
Black beans, dried 1 cup
Red beans, dried 1 cup
Pinto beans, dried 1 cup
White beans, dried 1 cup
Split green peas, dried 1 cup
Navy beans, dried 1 cup
Garbanzo beans, drained 1 can (15.5 ounces)
No sodium black-eyed peas, drained 1 can (15.5 ounces)
Kidney beans, drained 1 can (15.5 ounces)
No sodium diced tomatoes 1 can (14.5 ounces)
Diced tomatoes with green chiles 1 can (10 ounces)
Large onion, chopped 1
Green onion, chopped 1 cup
Garlic cloves, crushed 3
Salt ½ tsp
Directions
Combine black beans, red beans, pinto beans, white beans, split
green peas, and navy beans. Cover with water and soak overnight.
Drain beans and place in a large stockpot; cover with water.
Add navy beans, garbanzo beans, black-eyed peas, and kidney
beans. Cover and bring to a boil.
Reduce heat and simmer for 1½ hours or until beans are tender.
Add tomatoes, tomatoes with green chiles, onion, garlic, and
salt. Simmer for 30 minutes to blend flavors.
Diabetic Exchange
Fruit: 0; Vegetables: 1; Meat: 1; Milk: 0;
Fat: 0; Carbs: 4; Other: 0
Diabetic exchanges are calculated based on the American Diabetes
Association Exchange System. Exchanges are rounded up or down to
equal whole numbers. Therefore, partial exchanges are not
included.
Please be aware that this information is provided to supplement
the care provided by your physician. It is neither intended nor
implied to be a substitute for professional medical advice. CALL
YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A
MEDICAL EMERGENCY. Always seek the advice of your physician or
other qualified health provider prior to starting any new
treatment or with any questions you may have regarding a medical
condition.Copyright
© 2006 - EBSCO Publishing
All rights reserved.
------------------------------------------------------
4. No Guilt Asparagus Guacamole
Adapted from FruitsandVeggiesMatter.gov, Centers for
Disease Control and Prevention, Produce for Better Health
Foundation
Nutrition Facts
Serving Size ¼ of recipe
Calories 20
Calories from Fat 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 15 mg
Total Carbohydrate 4 g
Dietary Fiber 0 g
Sugars 1 g
Proteins 2 g
Vitamin A 15% DV
Vitamin C 10% DV
Calcium 2% DV
Iron 10% DV
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings and Times
Servings 4
Preparation Time 20 minutes
Cups of Fruits and Vegetables Per Person: 1.0
Ingredients and Preparation
Ingredients Measures
Fresh, trimmed or frozen, cut asparagus 10½ ounces
Garlic powder ¼ teaspoon
Lime juice (lemon juice may be substituted) 2 teaspoons
Canned green chili peppers, drained, chopped 2 tablespoons
Onion, chopped 1 tablespoon
Tomato paste 2 teaspoons
Salt 1/8 teaspoon
Ground cumin ¼ teaspoon
White pepper 1/8 teaspoon
Directions
Cook asparagus. Drain well.
Pat dry with paper towels and place in blender. Add remaining
ingredients. Blend until smooth.
Dip will become less thick upon standing and will need to be
stirred.
Diabetic Exchange
Fruit: 0; Vegetables: 1; Meat: 0; Milk: 0;
Fat: 0; Carbs: 0; Other: 0
Diabetic exchanges are calculated based on the American Diabetes
Association Exchange System. Exchanges are rounded up or down to
equal whole numbers. Therefore, partial exchanges are not
included.
Source
Michigan Asparagus Advisory Board
Please be aware that this information is provided to supplement
the care provided by your physician. It is neither intended nor
implied to be a substitute for professional medical advice. CALL
YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A
MEDICAL EMERGENCY. Always seek the advice of your physician or
other qualified health provider prior to starting any new
treatment or with any questions you may have regarding a medical
condition.Copyright
© 2006 - EBSCO Publishing
All rights reserved.
------------------------------------------------------
5. North Pole Cherry Pie
Yield: 8 Servings
Categories: Pies
Ingredients:
1 qt Vanilla ice cream
1 Baked 9"
pie shell Or crumb crust
22 oz Can cherry pie filling
Spread slightly softened ice cream in
pie shell and freeze.An hour
before serving,spread filling over top.Return to
freezer.Serve quickly.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Source: Steve's Recipe Database
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