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Index
1. Easy
Cheddar Wafers
2. Easy Fiesta
Beans
3. EatingWell Fish Sticks
4. Eggnog
[Egg Safe]
5. Emeril's
Crazy Nachos
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1. Easy Cheddar Wafers
Source: Food & Wine
Active Time: 10 Minutes
Total Time: 30 Minutes
About 48 Wafers (serving size: 1 wafer)
Chef Martha McGinnis learned to make these cheesy wafers from
her mother, who served them every Christmas.
INGREDIENTS
1/2 pound sharp Cheddar cheese, grated (about 2 cups)
4 tablespoons unsalted butter, softened
1/4 teaspoon celery seeds
1/2 teaspoon Worcestershire sauce
1/4 teaspoon dry mustard
1/4 teaspoon Tabasco sauce
1/8 teaspoon cayenne pepper
1 cup all-purpose flour
1 teaspoon kosher salt
DIRECTIONS
In a standing mixer or food processor, beat the cheese,
butter, celery seeds, Worcestershire, dry mustard, Tabasco and
cayenne on medium speed or process until smooth. Add the flour
and beat on low speed or process until combined. Gather the
dough into a ball and knead a few times on a lightly floured
surface. Shape the dough into a 12-inch log, wrap in plastic
and refrigerate until firm.
Preheat the oven to 350 degrees F. Sprinkle 2 baking sheets
with the salt. Slice the log 1/4 inch thick and arrange the
slices 1 inch apart on the baking sheets. Bake the wafers for
about 20 minutes, or until lightly browned on the bottom and
around the edges. Transfer them to a wire rack to cool before
serving.
Recipe reprinted by permission of Food and Wine. All rights
reserved.
Nutrition Information
About 48 Wafers (serving size: 1 wafer) - Facts Per
Serving:
Calories: 37 Fat. Total: 3g Carbohydrates, Total: 2g
Cholesterol: 8mg Sodium: 69mg Protein: 1g
Fiber: 0g % Cal. from Fat: 73% Fat, Saturated: 0g
©1998-2008 Cooking.com
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2. Easy Fiesta Beans
Source: © EatingWell Magazine
Active Time: 15 Minutes
Total Time: 15 Minutes
6 servings, generous 1/2 cup each
We love these boldly flavored beans as a side dish but
they’d also work as a quick appetizer with tortilla chips on
the side.
INGREDIENTS
1 16-ounce can fat-free refried beans, preferably spicy
1 15-ounce can no-salt-added pinto beans, rinsed
1/2 cup prepared salsa
2/3 cup grated sharp Cheddar cheese, divided
4 scallions, sliced
DIRECTIONS
Position rack in upper third of oven; preheat broiler.
Combine refried beans, pinto beans, salsa and 1/3 cup cheese
in a medium saucepan. Cook over medium heat, stirring, until
the mixture is hot and the cheese is melted, 6 to 8 minutes.
Spoon the bean mixture into a 2-quart baking dish and sprinkle
with the remaining 1/3 cup cheese and scallions. Broil until
the cheese is lightly browned, about 2 minutes.
Recipe reprinted by permission of © EatingWell Magazine. All
rights reserved.
Nutrition Information
6 servings, generous 1/2 cup each - Facts Per
Serving:
Calories: 169 Fat. Total: 4g Carbohydrates, Total: 21g
Cholesterol: 13mg Sodium: 519mg Protein: 10g
Fiber: 7g % Cal. from Fat: 21% Fat, Saturated: 2g
©1998-2008 Cooking.com
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3. EatingWell Fish Sticks
Source: © EatingWell Magazine
Active Time: 30 Minutes
Total Time: 40 Minutes
4 servings
You can make these homemade fish sticks in about the same
amount of time it takes to bake a box of the frozen kind. Make
it a meal: Serve with lemon wedges, coleslaw, roasted new
potatoes and a dollop of tartar sauce.
INGREDIENTS
Canola oil cooking spray
1 cup whole-wheat dry breadcrumbs (see Shopping Tip) or 1/2
cup plain dry breadcrumbs
1 cup whole-grain cereal flakes
1 teaspoon lemon pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon salt
1/2 cup all-purpose flour
2 large egg whites, beaten
1 pound tilapia fillets, cut into 1/2-by-3-inch strips
Shopping Tip: We like the Ian’s brand of whole-wheat dry
breadcrumbs, labeled "Panko breadcrumbs," for their
coarse and crunchy texture. Find them in the natural-foods
section of large supermarkets or substitute plain dry
breadcrumbs (they’re finer so you need less).
DIRECTIONS
Preheat oven to 450 degrees F.
Set a wire rack on a baking sheet; coat with cooking spray.
Place breadcrumbs, cereal flakes, lemon pepper, garlic powder,
paprika and salt in a food processor or blender and process
until finely ground. Transfer to a shallow dish.
Place flour in a second shallow dish and egg whites in a third
shallow dish. Dredge each strip of fish in the flour, dip it
in the egg and then coat all sides with the breadcrumb
mixture. Place on the prepared rack. Coat both sides of the
breaded fish with cooking spray.
Bake until the fish is cooked through and the breading is
golden brown and crisp, about 10 minutes.
Recipe reprinted by permission of © EatingWell Magazine. All
rights reserved.
Nutrition Information
4 servings - Facts Per Serving:
Calories: 274 Fat. Total: 3g Carbohydrates, Total: 33g
Cholesterol: 57mg Sodium: 479mg Protein: 29g
Fiber: 3g % Cal. from Fat: 10% Fat, Saturated: 1g
©1998-2008 Cooking.com
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4. Eggnog
Source: Cooking.com
Active Time: 25 Minutes
Total Time: 1 Hour 40 Minutes
Makes 8 servings
For
this eggnog, the egg yolks and sugar are blended and cooked in
lowfat milk to form an "egg-safe" custard base. A
splash of Cognac and sprinkling of freshly grated nutmeg make
this a festive holiday drink.
INGREDIENTS
6 cups lowfat milk
1 vanilla bean, split lengthwise
8 large egg yolks
2/3 cup sugar
6 tablespoons (about) Cognac
2/3 cup chilled whipping cream
Freshly grated nutmeg, to taste
DIRECTIONS
Place milk in heavy large saucepan. Scrape in seeds from
vanilla bean; add bean. Bring to simmer. Remove from heat.
Cover; steep 15 minutes. Discard vanilla bean.
Whisk yolks and sugar in large bowl to blend. Gradually whisk
in hot milk mixture. Return mixture to saucepan. Using rubber
spatula, stir mixture over low heat until bubbles subside and
mixture thickens slightly (do not boil), about 12 minutes.
Cool. Cover and refrigerate until cold. (At this point, eggnog
can be made 1 day ahead. Keep refrigerated.)
Mix Cognac into eggnog mixture. Using electric mixer, beat
cream in large bowl until firm peaks form. Stir whipped cream
into eggnog mixture just until blended. (At this point, eggnog
can be made 8 hours ahead. Cover and refrigerate.)
Ladle
eggnog into glasses. Sprinkle with freshly grated nutmeg and
serve.
Recipe
created exclusively for Cooking.com by Rochelle Palermo, Food
Editor at Cooking.com.
Recipe reprinted by permission of . All rights reserved.
Nutrition
Information
Makes 8 servings - Facts Per Serving:
Calories: 307
Fat. Total: 15g
Carbohydrates, Total: 27g
Cholesterol: 248mg
Sodium: 106mg
Protein: 9g
Fiber: 0g
% Cal. from Fat: 44%
Fat, Saturated: 0g
©1998-2008 Cooking.com
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5. Emeril's Crazy Nachos
Try serving these mouthwatering nachos, courtesy of
chef EmerilLagasse, at your game-day party (or any gathering
fit for deliciousfinger foods).
Ingredients
Serves 6 to 8.
Crispy Tortilla Chips
4 cups Slow-Cooker
Pulled Pork
2 1/2 cups shredded Monterey jack or pepper jack cheese
2/3 cup thinly sliced banana peppers or other pickled peppers,
such as cherry or jalapeno
Emeril's Queso, warmed
1/4 cup finely chopped scallions, green parts only, for
garnish
2 tablespoons finely chopped fresh cilantro, for garnish
Chipotle Salsa, for serving
Directions
Preheat oven to 400 degrees.
Layer half of the chips, pork, cheese, and banana peppers in
alarge baking dish; repeat with a second layer of each.
Transfer to ovenand bake until cheese is melted and pork is
warmed through, 8 to 10minutes.
Remove from oven and top with warmed queso. Garnish with
scallions and cilantro; serve immediately with salsa. First
published January 2009
Copyright 2009 Martha Stewart Living Omnimedia, Inc. All
rights reserved.
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