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I hope you enjoy the recipes!

[Archives ]  

1. Indian Chili
2. Instant Sorbet
3. "Irish Coffee" Cake
4. Italian Green Beans Recipe
5. "It's Not Dead Yet" Hot Salsa
1. Indian Chili

Categories: Vegetable

Yield: 8 Servings     

      6 lg Baking potatoes
      1 lg Onion; peeled and chopped
      2    Cloves garlic; peeled and chopped
      1 ts Ground turmeric
      1 tb Cumin seeds
      2 tb Mild or medium curry paste-- (I used Thai Kitchen brand red curry paste)
     12 oz Cherry tomatoes
      1 cn (14-oz) red kidney beans; drained and rinsed
      1 cn (14-oz) chickpeas; drained and rinsed (original called for black-eyed peas; which I couldn't find in a can; so I substituted)
      1 tb Lemon juice
      2 tb Tomato paste
    2/3 c  Water
      2 tb Chopped fresh mint or cilantro (optional)
           Salt; pepper
           plain yogurt to serve (optional)

Date: 1 May 1996 08:31:35 -0700

From: "Zoe Sodja" <> Wash, scrub, and prick potatoes. Bake until done, 1 to 1-1/2 hrs in regular or 10-15 min. in microwave.

Heat a couple Tbs. of the water in a saucepan, add the onions, and cook gently for 5 min., stirring frequently. Add the garlic, turmeric, cumin seeds, and curry paste, and cook gently for 1 minute. Stir in tomatoes, chickpeas, kidney beans, lemon juice, tomato paste, rest of water, and cilantro. Season with salt and pepper, cover, cook gently for 10 minutes, stirring frequently.

Spoon bean mixture over baked potatoes and garnish with mint sprigs and a dollop of fatfree yogurt if desired.


From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive,

2. Instant Sorbet

Categories: Desserts, Vegan, Fatfree, Fruit

Yield: 2 Servings

1 cn Peaches; juice packed

Take a can of juice-packed peaches or pineapple. Freeze it for several hours. (That's right, just put the can in the freezer!) Open and dump frozen contents into food processor with metal chopping blade in place or into a blender. Process until desired consistency. Enjoy!

Note: You can also do this with frozen bananas. I find this is a good way to use them this time of year when they get over-ripe so quickly. Freeze them* in "zip-lock" type bags - peeling them when frozen can give you frostbite! They end up very creamy--like very rich ice cream...but with no added fat,sugar, etc... *w/o peels

From Gemini's MASSIVE MealMaster collection at

3. "Irish Coffee" Cake

Categories: Cakes, Irish, Desserts

Yield: 4 Servings


      4 oz Butter, at room temperature
      4 oz Granulated sugar
      2    Eggs
      4 oz Self-raising flour
      2 tb Coffee essence**

--------------IRISH COFFEE SYRUP-------------------

150 ml Strong black coffee       4 oz Sugar (for coffee syrup)
      4 tb Irish whiskey


150 ml Heavy whipping cream            Confectioners' sugar to taste
      1 tb Whiskey, or to taste
           Chopped nuts*

Or grated chocolate. *This is a concentrated, liquid coffee easily found in Ireland, but probably not in the States. I would dissolve 2 T of a good instant coffee (Taster's Choice or something similar) in an equivalent amount of water, and use that. -- Grease and flour an 8-inch cake pan (preferably a springform cheesecake pan). Preheat oven to 350F. Cream the butter and sugar until light and fluffy, then beat in the eggs, adding a little flour and beating well after each addition. Stir in the coffee essence, and mix thoroughly. Turn the mixture into the prepared pan, and bake for 35-40 minutes until springy to the touch. Turn out and cool on a wire rack. . To make the Irish coffee syrup, put the coffee and sugar into a small pan and bring up to the boil, stirring to dissolve the sugar. Then boil for 1 minute. Remove from heat and add the whiskey. . Wash and dry the pan the cake was baked in, and return the cooled cake to it: then pour the hot coffee syrup all over it. Leave in a cool place for several hours, then turn out. Whip the cream until it's thick, sweeten slightly with confectioners' sugar, and add whiskey to taste. Spread the cake with the whipped cream and chill for an hour before sprinkling with chopped nuts or grated chocolate.

From Gemini's MASSIVE MealMaster collection at


4. Italian Green Beans Recipe

A promising way to get your kids to eat their vegetables

From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily InBox Newsletter.


1/2 cup olive oil
1 onion, thinly sliced
1 cup canned Italian plum tomatoes
1/2 green pepper, chopped
1/2 cup chopped celery
1/4 cup water
1 teaspoon salt
1/4 teaspoon black pepper
2 cloves
1 bay leaf
6 sprigs parsley
1 pound cooked green beans

Heat oil, add onion and cook until soft.  Add tomatoes, green pepper, celery, water, salt and pepper.  Tie cloves, bay leaf and parsley in a small cheesecloth bag and add to the tomato mixture.  Simmer about 25 minutes.  Can set aside here until ready to serve.  Just before serving, add green beans and heat until very hot.  Remove cheesecloth bag and serve.

5. "It's Not Dead Yet" Hot Salsa

Categories: Sauce

Yield: 24 Servings     

       5    Whole Habanero peppers; seeded
     10    Whole tomatillos; husks removed
      2    Whole Vidalia onion; skinned
      6    Whole sweet red peppers; seeded
      2    Whole smoked Habanero peppers
      3    Whole Chipotle peppers
      1 tb Cumin powder
      2 oz Balsamic vinegar

Date: Wed, 27 Mar 1996 05:52:15 -0500

From: Mac Geek <>

Recipe By: John A. Gunterman Process ingredients in a blender individually in order listed until you reach the dried peppers and place in a non-reactive container. place Smoked Habs and Choptles in blender and drain juice from mixture in bowl into the blender and process. add to the mixture in the bowl. add cumin and stir well. drizzle Balsamic vinegar over the top. let marinate overnight

Serving Ideas : Best served warm the day after.

NOTES : Made while cleaning out the refrigerator....... thus the name... a little of this, a little of that, a little more of that, a lot of that.... John A. Gunterman


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive,


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