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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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