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I hope you enjoy the recipes!

[Archives ]  

1. Nectarine Whirl
2. No-Bake Oatmeal Cookies
3. Northwest Salmon Cakes with Mustard Sauce
4. Norwegian Griddle Cakes
5. Nut French Potatoes
1. Nectarine Whirl

Adapted from, Centers for Disease Control and Prevention, Produce for Better Health Foundation

Servings and Times

Servings 1
Preparation Time 10 minutes
Cups of Fruits and Vegetables Per Person: 1.0

Ingredients and Preparation

Ingredients Measures
Nectarine, cut in chunks 1
1% milk ½ cup
Orange juice ½ cup
Honey 1 tablespoon
Almond extract ¼ teaspoon
Ice cubes, crushed 2

Place all ingredients in a blender. Blend at high speed for 15 seconds. Serve immediately.

Diabetic Exchange
Fruit: 0; Vegetables: 0; 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:  Produce for Better Health

Nutrition Facts

Serving Size 1
Calories 240
Calories from Fat 5
Total Fat 1 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 75 mg
Total Carbohydrate 53 g
Dietary Fiber 2 g
Sugars 47 g
Proteins 6 g
Vitamin A 25% DV
Vitamin C 60% DV
Calcium 15% DV
Iron 2% DV
Percent Daily Values (DV) are based on a 2,000 calorie diet.

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. No-Bake Oatmeal Cookies

3 C. one-minute oats
Pinch of salt
1 tsp. vanilla
2 C. sugar
1/2 C. milk
1/2 C. butter or 1 stick
3 big spoons cocoa
2 Tbs. peanut butter

Cook sugar, milk, butter, cocoa and peanut butter for 3 minutes in saucepan at medium heat.  Take off stove and add vanilla and a pinch of salt.  Stir in oats.  Drop by spoonful onto greased pan or waxed paper.  Let cool.

Source: Rosemary
3. Northwest Salmon Cakes with Mustard Sauce

Finally a dinner you won't have to fish around for

From, "From Portland’s Palate... A Collection of Recipes from the City of Roses," published in cooperation with your Daily InBox newsletter.


7 slices white bread, broken into pieces
1 teaspoon dried minced onion, softened in 1/2 teaspoon water
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
3 large shallots
2/3 cup freshly-grated Parmesan cheese
1 egg
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
1 teaspoon freshly-squeezed lemon juice
1-1/2 cups salmon (10 ounces), cooked and coarsely flaked
Vegetable oil (for frying)

1/4 cup fresh parsley, loosely packed
1 small garlic clove
1 small shallot
1/2 small jalapeno pepper, seeded
1 egg yolk
8 tablespoons olive oil
1 teaspoon Dijon mustard
2 tablespoons prepared mild horseradish
1/8 teaspoon granulated sugar
1/8 teaspoon Worcestershire sauce
Dash of salt


In a food processor, combine bread, onion, thyme, salt and cayenne.  Process to fine crumbs, about 1 to 2 minutes, and transfer to shallow pie plate.

With processor running, drop shallots through feed tube and mince.  Add cheese and process until minced.

Add 1-1/2 cups bread crumb mixture, egg, mayonnaise, mustard and lemon juice and blend, pulsing approximately 3 to 4 times.

Add salmon and blend just until combined, pulsing briefly; do not overprocess.  (Can be prepared 1 day ahead.  Cover salmon mixture and chill.  Cover remaining bread crumb mixture separately and keep at room temperature.)

Position rack in center of oven and preheat to 250 degrees.  Line baking sheet with several layers of paper towels.

Shape salmon mixture into twelve 1-inch thick patties, using about 2-1/2 tablespoons for each.  Dredge in remaining bread crumb mixture to coat thoroughly.

Heat 1/4-inch oil in a large, heavy skillet over medium heat.  Add several patties and cook until crisp and golden, about 1 minute per side.

Gently transfer to prepared sheet; keep warm in oven.

Cook remainder, adding more oil if necessary.  Serve immediately, accompanied by Mustard Sauce.


In a food processor, add parsley and with machine running, drop garlic, shallot and jalapeno pepper through feed tube and mince.

Add egg yolk, 2 tablespoons oil and mustard.  Process until slightly thickened, about 20 seconds.

With machine running, slowly drizzle remaining oil through feed tube in a thin steady stream.

Add horseradish, sugar, Worcestershire and salt and blend 10 seconds.  Adjust seasonings.  This makes 3/4 cup of sauce.

SERVINGS:  4 - 6; 3/4 cup sauce

4. Norwegian Griddle Cakes
Yield: 26 Servings
Categories: Norwegian, Pancakes, Potatoes


   4 c  Riced hot potatoes
  2 1/2 tb Light cream
  2 1/2 tb Lard
  1 1/2 tb Sugar
  1 ts Salt
  2 c  Sifted all purpose flour

  Mix riced potatoes with cream and lard.  Chill for 1 hour. Add sugar, salt
  and flour.  Blend thoroughly. Take about 1/3 cup of mixture and form into 2
  balls. Continue with remaining dough. Chill balls for 1 hour. On a lightly
  floured board roll each ball into a paper thin round about 5 inches in
  diameter.  Cook on heated griddle over low heat until very light tan. Turn
  and cook on other side.
  Serve hot or cold.
  All Lefsa - Sprinkle with hot water and let lay a while, then butter and
  sprinkle with sugar and cinnamon, fold and cut.

Source: Steve's Recipe Database

5. Nut French Potatoes
Yield: 1 Serving
Categories: Potatoes


      1 qt Pared raw potatoes
      1 pt Boiling water
      2 ts Salt
      2 tb Peanut butter

  Cut potatoes in strips lengthways.  Put into a baking pan.  Dissolve
  salt and peanut butter in boiling water and pour over potatoes.  Bake
  until the potatoes are tender and browned.
  [Sounds like good college student food to me!]
  Posted by Stephen Ceideburg November 25 1990.

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