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Index
1. Date
Bran Jingle Balls
2. Deep-Dish
Apple Pie
3. Devilish Chicken and Corn on the Cob
4. Dijon
Rubbed Roasted Turkey with Mushroom Gravy
5. Dirty Rice
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1. Date Bran Jingle Balls
Source: © EatingWell Magazine
Active Time: 25 Minutes
Total Time: 55 Minutes 16 cookies
Trisha Kruse, an administrative assistant, created quick,
easy, no-bake date-nut balls to fill that special niche in
your holiday repertoire.
Make Ahead Tip: Store in an airtight container, separating
balls with layers of wax paper, in the refrigerator for up to
5 days.
INGREDIENTS
2 cups bran flakes cereal
3/4 cup whole pitted dates
1/2 cup pecans, toasted
3 tablespoons honey
2 tablespoons cream cheese, softened
2 teaspoons brandy, orange liqueur or orange juice
1/2 cup finely chopped nuts, date sugar, coconut or toasted
wheat germ
DIRECTIONS
Place cereal, dates and pecans in a food processor and process
until finely chopped. Add honey, cream cheese and brandy (or
orange liqueur or orange juice) and pulse until a stiff dough
forms.
Scoop tablespoon-size portions and shape with greased hands
into balls. Roll each ball in chopped nuts (or date sugar or
coconut or wheat germ). Place on wax paper. Let stand at room
temperature for 30 minutes before serving or storing.
Recipe reprinted by permission of © EatingWell
Magazine. All rights reserved.
Nutrition Information
16 cookies - Facts Per Serving:
Calories: 104 Fat. Total: 6g Carbohydrates, Total: 14g
Cholesterol: 2mg Sodium: 42mg Protein: 1g
Fiber: 2g % Cal. from Fat: 52% Fat, Saturated: 1g
©1998-2008 Cooking.com
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2. Deep-Dish Apple Pie
Source: © EatingWell Magazine
Active Time: 1 Hour 15 Minutes
Total Time: 4 Hours
10 servings
With all that delicious fruit an apple pie should be healthy,
but the truth is a slice can have as much as 750 calories and
30 grams of fat. For the most part, the culprit is the crust.
We use whole-wheat pastry flour to add fiber and lower the
saturated fat by replacing some of the butter with canola oil.
The brown sugar-sweetened filling in this pie is made with two
kinds of apples for the perfect balance. A slice has half the
calories of a typical version and only 10 grams of
fat—sweet!
Make Ahead Tip: Prepare the crust (Step 1), wrap tightly and
refrigerate for up to 2 days or freeze for up to 6 months. |
Equipment: 9 1/2-inch deep-dish pie pan
INGREDIENTS
For Crust:
1 1/4 cups whole-wheat pastry flour
1 1/4 cups all-purpose flour
2 tablespoons granulated sugar, plus 1 teaspoon for sprinkling
1/2 teaspoon salt
4 tablespoons cold unsalted butter
1/4 cup reduced-fat sour cream
3 tablespoons canola oil
4 tablespoons ice water
1 egg white, lightly beaten, for brushing
For Filling:
6 cups thinly sliced peeled McIntosh apples (about 2 pounds)
(see Tip)
6 cups thinly sliced peeled Granny Smith apples (about 2
pounds) (see Tip)
2/3 cup packed light brown sugar
1 tablespoon lemon juice
1 1/4 teaspoons ground cinnamon, divided
1/8 teaspoon ground nutmeg
Pinch of ground allspice
Pinch of salt
2 tablespoons all-purpose flour
Ingredient Note: Whole-wheat pastry flour, lower in protein
than regular whole-wheat flour, has less gluten-forming
potential, making it a better choice for tender baked goods.
You can find it in the natural-foods section of large super
markets and natural-foods stores. Store in the freezer.
DIRECTIONS
To prepare crust: Whisk whole-wheat flour, 1 1/4 cups
all-purpose flour, 2 tablespoons sugar and 1/2 teaspoon salt
in a large bowl. Cut butter into small pieces and, with your
fingers, quickly rub them into the dry ingredients until the
pieces are smaller but still visible. Add sour cream and oil;
toss with a fork to combine with the dry ingredients. Sprinkle
water over the mixture. Toss with a fork until evenly moist.
Knead the dough with your hands in the bowl a few times—the
mixture will still be a little crumbly. Turn out onto a clean
surface and knead a few more times, until the dough just holds
together. Divide the dough in half and shape into 5-inch-wide
disks. Wrap the dough in plastic and refrigerate for at least
1 hour.
Meanwhile, make filling: Combine apples, brown sugar, lemon
juice, 1 teaspoon cinnamon, nutmeg, allspice and pinch of salt
in a large bowl. Reserving 4 cups, transfer the rest of the
apple mixture to a Dutch oven. Cook over medium heat,
stirring, until the apples are tender and beginning to break
down, about 10 minutes. Remove from the heat, stir in the
reserved apples and 2 tablespoons flour; let cool for about 30
minutes.
To assemble & bake pie: Position a rack in lower third of
oven; preheat to 425°F.
Remove the dough from the refrigerator; let stand for 5
minutes to warm slightly. Roll one portion between sheets of
parchment or wax paper into a 13-inch circle. Peel off the top
sheet and invert the dough into a 9 1/2-inch deep-dish pie
pan. Peel off the remaining paper. Scrape the filling into the
crust. Roll the remaining portion of dough between sheets of
parchment or wax paper into another 13-inch circle. Peel off
the top sheet of paper and invert the dough onto the fruit.
Peel off the remaining paper. Trim the crust so it overhangs
evenly. Tuck the top crust under the bottom crust, sealing the
two together and making a plump edge. Flute the edge with your
fingers. Combine 1 teaspoon granulated sugar and the remaining
1/4 teaspoon cinnamon in a small bowl. Brush the crust with
egg white and sprinkle with the cinnamon-sugar. Cut 6 steam
vents in the top crust.
Bake the pie on the bottom rack for 20 minutes. Reduce the
oven temperature to 375° and continue baking until the crust
is golden brown and the filling is bubbling, 25 to 35 minutes
more. Let cool on a wire rack for about 1 1/2 hours before
serving.
Recipe reprinted by permission of © EatingWell
Magazine. All rights reserved.
Nutrition Information
10 servings - Facts Per Serving:
Calories: 344 Fat. Total: 10g Carbohydrates, Total: 62g
Cholesterol: 14mg Sodium: 143mg Protein: 4g
Fiber: 5g % Cal. from Fat: 26% Fat, Saturated: 4g
©1998-2008 Cooking.com
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3. Devilish Chicken and Corn on the Cob
Source: www.eatchicken.com
4 servings
INGREDIENTS
3 1/2 pounds whole chicken, cut up
6 tablespoons butter, melted
2 tablespoons Dijon mustard
2 tablespoons cider vinegar
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
4 ears corn on the cob, husked
1/4 cup dry breadcrumbs
DIRECTIONS
Preheat oven to 400 degrees F.
In medium bowl, stir together melted butter, mustard, vinegar,
thyme, salt and cayenne pepper. Brush corn and chicken
thoroughly with butter mixture. Arrange chicken in one layer
in a baking dish. Sprinkle chicken with breadcrumbs. Set corn
in another baking dish; cover with aluminum foil.
Bake chicken and corn for one hour; serve hot.
Recipe reprinted by permission of www.eatchicken.com. All
rights reserved.
Nutrition Information
4 servings - Facts Per Serving:
©1998-2008 Cooking.com
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4. Dijon Rubbed Roasted Turkey with Mushroom
Gravy
Source: National Turkey Federation
16 servings
INGREDIENTS
1 Cup Dijon mustard
3/4 Cup olive oil
1/2 Cup chopped fresh parsley
1 Tablespoon chopped fresh thyme
1 Tablespoon chopped fresh sage
2 Tablespoons lemon zest
1/4 Cup freshly squeezed lemon juice
16-pound whole turkey, fresh or frozen (thawed)
Gravy:
1 Pound assorted mushrooms, cleaned and sliced thin
1-1/4 Cups turkey broth
1/2 Cup whipping cream
2 Tablespoons cornstarch
DIRECTIONS
Preheat oven to 325 degrees F. Remove turkey from bag.
Tuck wing tips under turkey and return legs to tucked
position.
Place turkey, breast side up, on a V-shaped rack. Spread 1/2
cup reserved chilled mustard over top and sides of turkey.
Roast turkey 2 hours and baste with 1/2-cup broth. Continue to
roast, basting frequently with remaining 1-1/2-cups broth and
pan juices. If turkey browns too quickly, cover loosely with
foil.
Continue to roast about 1-1/2 hours or until the internal
temperature in the thickest part of the thigh measures 180
degrees F.
Transfer turkey to platter. Tent loosely with foil; let stand
20 minutes. Reserve pan juices for gravy.
Pour pan juices into large measuring cup. Spoon off fat,
reserving 2 tablespoons. Heat 2 tablespoons turkey fat in
skillet over medium-high heat.
Add mushrooms to skillet and sauté until brown and tender,
about 15 minutes.
Add enough turkey broth to pan juices to measure 3-1/2-cups.
Add 3-1/2- cups pan juice mixture and cream to mushrooms.
Gently boil 7 to 9 minutes to blend flavors.
Mix cornstarch and 1/4 cup broth in small bowl. Mix into
gravy. Continue to simmer until gravy thickens, about 1
minute. Adjust seasonings.
Recipe reprinted by permission of National Turkey Federation.
All rights reserved.
Nutrition Information
16 servings - Facts Per Serving:
Calories: 660 Fat. Total: 37g Carbohydrates, Total: 3g
Cholesterol: 225mg Sodium: 620mg Protein: 75g
Fiber: 1g % Cal. from Fat: 50% Fat, Saturated: 0g
©1998-2008 Cooking.com
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5. Dirty Rice
Source: © EatingWell Magazine
Active Time: 30 Minutes
Total Time: 1 Hour 5 Minutes
6 servings, about 1 1/3 cups each
A Louisiana favorite, our version of this spicy dish uses
whole-grain Wehani rice. Long-grain brown rice also works.
Traditionally made with chicken liver, which gives it a
“dirty” color, we use healthy lean chicken sausage
instead.
INGREDIENTS
1 1/2 cups Wehani or long-grain brown rice
3 cups reduced-sodium chicken broth
1 tablespoon peanut oil or canola oil
10 ounces cooked chicken andouille or other spicy chicken
sausage, cut into 1/2-inch pieces
1 1/2 cups chopped yellow onion
1 1/4 cups chopped celery
1 cup chopped green bell pepper
1 cup chopped red bell pepper
2 cloves garlic, minced
2 teaspoons chopped fresh thyme leaves
1/4-1/2 teaspoon cayenne pepper
1/4 teaspoon salt
DIRECTIONS
Bring rice and broth to a boil in a large saucepan. Reduce
heat to low, cover, and simmer at the lowest bubble until the
liquid is absorbed and the rice is tender, about 50 minutes.
Remove from the heat and let stand, covered, for 10 minutes.
While the rice is standing, heat oil in a large nonstick
skillet over medium heat. Add sausage and cook, stirring,
until it begins to brown, about 5 minutes. Add onion, celery,
green and red bell pepper and garlic and cook, stirring, until
the onion is soft, about 5 minutes more. Stir in thyme,
cayenne to taste and salt. Stir the sausage mixture into the
rice and serve.
Recipe reprinted by permission of © EatingWell
Magazine. All rights reserved.
Nutrition Information
6 servings, about 1 1/3 cups each - Facts Per
Serving:
Calories: 296 Fat. Total: 7g Carbohydrates, Total: 48g
Cholesterol: 36mg Sodium: 428mg Protein: 13g
Fiber: 5g % Cal. from Fat: 21% Fat, Saturated: 1g
©1998-2008 Cooking.com
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