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I hope you enjoy the recipes!

[Archives ]  

1. Uncle Bud's Hummers
2. Uncle Jack's Jamaican Hot Wings
3. Uncle Tai's Shrimp
4. Un-Fried French Fries
5. Upside-Down Chocolate Cupcakes
1. Uncle Bud's Hummers
Yield: 2 Servings
Categories: Beverage


      1 oz Kahlua
      2 oz Light rum
      1 pt Vanilla ice cream or ice-milk
           Ice cubes; crushed

  Place Kahlua, rum and ice cream in the blender. Blend and slowly add
  crushed ice cubes. Yield: 2 servings.
  From , by the Little Rock (AR) Junior
  League.  Downloaded from Glen's MM Recipe Archive,

Source: Steve's Recipe Database
2. Uncle Jack's Jamaican Hot Wings
Yield: 1 Servings
Categories: Appetizers, Chicken, bbq/grill, Caribbean, Reg 8-97


      1 lb Butter
      1 ts Tabasco sauce (up to 2)
      1 c  Flour
      1 c  Uncle Jacks Jamaican Jerk Sauce, (see recipe)
      1 c  Tomato juice
      5 lb Chicken wings; fresh (up to 6)
           Vegetable oil; for frying

  In a sauce pan melt butter over low heat. Add everything else except wings
  and oil for frying. Mix well. Set aside. Clean wings and let dry on paper
  towels. Dust wings with flour and deep-fry in a heavy pot or skillet in
  about 2 inches of hot oil until done. Dip wings in sauce; shake off excess
  and serve immediately.
  Recipe by: Uncle Jack
  Posted to TNT - Prodigy's Recipe Exchange Newsletter  by (MS MARY E SPERO) on 9 Se, p 1997

Source: Steve's Recipe Database
3. Uncle Tai's Shrimp
Yield: 6 Servings
Categories: Seafood


     10    Giant shrimp
  4 1/2 tb Dry sherry
      2    Egg whites
      4 c  Plus 1 1/2 tb Peanut oil
    1/2 ts Salt
  2 1/2 tb Cornstarch
      2    Scallions; white part only, trimmed and shredded
      5 sl Fresh ginger; thin, shredded
      2 tb Water
      2 tb Soy sauce
  2 1/2 tb White vinegar
      2 tb Sugar
    1/2 ts Sesame oil
    1/3 c  Chicken broth
    1/2 c  Loosely packed cilantro

  Peel shrimp, split in half and rinse to devein. Pat dry. Place shrimp in
  bowl and add 1-1/2 tbs. sherry, egg whites and 1-1/2 tbs. oil. Stir until
  whites become bubbly. Add half the salt and 1-1/2 tbs. cornstarch. Stir to
  blend. Prepare scallions and ginger and set aside. Combine remaining 3 tbs.
  sherry, remaining tbs. cornstarch blended with water, soy sauce, vinegar,
  sugar, remaining salt, sesame oil and broth. Heat remaining 4 cups oil in a
  wok or skillet and add shrimp, one at a time. Cook about 1 minute, then
  scoop out, leaving the oil in the wok continuously heating. Return shrimp
  to oil and cook about 30 seconds. Drain wok completely. Return about 1 tbs.
  oil to wok & add scallions & ginger, stirring constandly. Cook about 5 sec.
  Add shrimp & vinegar mixture. Toss & stir-fry until hot & shrimp is coated
  evenly. Garnish w/cilantro.
  From the .  Downloaded from
  Glen's MM Recipe Archive,

Source: Steve's Recipe Database
4. Un-Fried French Fries
Yield: 4 Servings
Categories: Potatoes, Low-Fat


      5 lg Baking potatoes -- about 2
    3/4 lb T
           Light vegetable oil spray
      2 lg Egg whites
      1 tb Cajun spice

  Preheat the oven to 400 degrees.
  Slice each potato lengthwise into 1/4-inch ovals, then slice even oval
  lengthwise into matchsticks.
  Coat a baking sheet with 3 sprays of the vegtable oil (like PAM).
  Combine the egg whites and Cajun spice in a bowl.  Add the matchstick
  potatoes and mix to coat.  Pour the coated potatoes onto the prepared
  baking sheet and spread them out into a single layers, leaving a little
  space between.
  Place the baking sheet on the bottom shelf of the oven. Bake for 40 to 45
  minutes, until the fries are crispy, turning them every 6 to 8 minutes with
  a spatula so that they brown evenly. Serve immediately.
  Fat per serving= 0.5 gram Calories per serving=291 IN THE KITCHEN WITH
  ROSIE  by  Rosie Daley

Source: Steve's Recipe Database

5. Upside-Down Chocolate Cupcakes
Yield: 12 Servings
Categories: Chocolate, Cakes


    1/4 c  Butter or margarine, melted
    1/2 c  Brown sugar, firmly packed
      1 tb Water
     36    To 48 walnut halves
      1 c  Cake flour, sifted
    1/3 c  Cocoa
    1/2 ts Baking soda
    1/4 ts Salt
    1/4 c  Butter or margarine
    3/4 c  Sugar
      1    Egg
    1/2 ts Vanilla
    1/2 c  Water
    1/3 c  Sweetened condensed milk
    1/2 c  Semisweet chocolate chips
      1 tb Butter

  Makes 12 cupcakes
  Preheat oven to 350 degrees F.  Well grease 12 muffin pan cups.
  In small saucepan, combine the 1/4 cup melted butter, brown sugar, and 1
  Tbsp water.  Simmer 1 minute. Place 3 or 4 walnut halves in each of the
  prepared muffin pan cups. Spoon cooked mixture over walnuts.
  Sift flour, cocoa, soda, and salt together; set aside. Cream 1/4 cup
  butter.  Graduallly add sugar and continue creaming until light and fluffy.
  Beat in egg and vanilla. Blend in dry ingredients alternately with the 1/2
  cup water, beginning and ending with dry ingredients.
  Fill muffin pan cups 1/2 full with batter.  Bake for 20 to 25 minutes,
  until surface springs back when gently touched with fingertip. Remove from
  muffin pan. Let cool inverted on wire racks.
  In small saucepan, combine milk and chocolate.  Cook over very low flame,
  stirring constantly, until smooth and thickened, about 10 minutes. Stir in
  1 Tbsp butter; keep warm. Spread on sides of cupcakes.
  From Whitman's Chocolate Cookbook ISBN 0-517-64157-7
  From Gemini's MASSIVE MealMaster collection at

Source: Steve's Recipe Database
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