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I hope you enjoy the recipes!

[Archives ]  

1. Jalapeno Chutney
2. Jamaican Chicken Salad
3. Jan Zepp's Hot Chocolate Mix
4. Jif Banana Bread
5. Jumbo Prawns a la Plancha
1. Jalapeno Chutney

Categories: None

Yield: 1 Servings

4 md Fresh mangos
3/4 c Raisins
1/2 c Light brown sugar
3 c Sugar
1/2 tb Fresh garlic; minced
1/2 c Honey
1 tb Lime juice
1/2 c Water
1/4 c Vinegar
1/2 tb Ginger; (ground)
2 tb Diced red bell pepper
1/2 c Diced fresh jalapenos
1 ts Salt
1/2 tb Fresh ground black pepper

Several weeks ago somebody asked me for this recipe. Didn't reply cause I couldn't find it until now. This stuff is great with pork, chicken or turkey anything you want to give some kick!

15th Street Cafe Austin, Texas

Peel mangos and cut from the pit. Chop into chunks. Place all ingredients into large pot. Bring mixture to boil and continue boiling uncovered for 25 minutes. Mixture will thicken slightly as liquid is reduced. Pour into large bowl of food processor, pulsing briefly to coarsely mince chutney before serving. Makes approximately 4 cups.

Note: (1) When making this recipe, make sure your kitchen is well ventilated because of the boiling jalapenos (2) Many folks will find this recipe hot enough as is, but I add 2 or 3 cups of peppers (rather than only 1/2 cup), to really make this recipe sizzle. Enjoy!

Posted to bbq-digest by "Garry Howard" <> on Sep 1, 1998, converted by MM_Buster v2.0l.

2. Jamaican Chicken Salad

Categories: Salads, Main dish, Poultry

Yield: 4 Servings

    1/2 c Bottled fat-free honey-mustard salad dressing
      1 ts Finely shredded lime peel
      4    Skinless, boneless chicken breast halves (1 pound)
      3 ts Purchased or homemade Jamaican jerk seasoning*
      2 ts Cooking oil
     16    Chilled bottled mango slices, drained, or 2 large fresh mangoes
     12 c  (16 ounces) packaged torn mixed greens (such as the European blend)

*Jamaican jerk seasoning: Combine 2 teaspoons onion powder, 1 teaspoon sugar, 1 teaspoon crushed red pepper, 1 teaspoon crushed dried thyme, 1/2 teaspoon salt, 1/2 teaspoon ground cloves, and 1/2 teaspoon ground cinnamon. Store in covered container.

For dressing, mix honey-mustard dressing and lime peel. If necessary, add water to make of drizzling consistency. Cover and chill dressing till ready to serve.

Rinse chicken breast halves; pat dry with paper towels. Sprinkle chicken with the Jamaican jerk seasoning. In a 10-inch skillet cook the seasoned chicken in hot oil over medium-high heat about 6 minutes per side or till golden brown and no pink remains. Thinly bias slice each chicken breast.

If using fresh mangoes, pit, peel, and slice each one. Divide greens among 4 dinner plates. Arrange warm chicken and mango atop; drizzle with dressing. If desired, top with strips of lime peel. Makes 4 servings.

Make-Ahead Tip: Combine ingredients for dressing. Cover and chill up to 8 hours ahead. Just before serving, drizzle over prepared salads.

Nutrition facts per serving: 318 calories, 6 g total fat (1 g saturated fat), 45 mg cholesterol, 572 mg sodium, 35 g carbohydrate, 8 g fiber, 22 g protein. Daily Values: 153% vitamin A, 127% vitamin C, 37% iron.

Posted to MM-Recipes Digest by "Robert Ellis" <> on Sep 15, 1998

3. Jan Zepp's Hot Chocolate Mix

Categories: None

Yield: 40 Servings           

       Enough dry milk to make 10 quarts; (according to package directions)
      2 lb Nestle's Quik
     11 oz Powdered coffee creamer
      1 lb Powdered sugar

The following recipes and tips were in an article in the Food Day section of the Oregonian. They are from Marnie Swedberg, author of "Marnie's Kitchen Shortcuts."

Combine dry milk, Nestle's Quick, creamer and sugar. Store in sealed plastic container.

To use: Add 1/3 to 1/2 cup of mix to 1 cup hot water. Tips
Store homemade mixes in airtight, moisture-proof containers or in resealable freezer bags. Swedberg prefers sour cream and cottage cheese containers; for large batches, she uses ice cream buckets and deli containers.
Mixes containing shortening or bread crumbs will stay fresh for six months. Spice mixes will stay fresh longer, but tastes and aromas may decline with age. Freezing extends shelf life.
An empty shoe box works well as a "filing cabinet" for plastic freezer bags filled with dry mixes.
Label mixes as you prepare them. Include the name of the mix, date assembled and use instructions. Try self-adhesive labels or a small square of paper taped to the container.
Assembly will go more quickly if you use two sets of measuring utensils: one for dry ingredients and the other for shortening.

Posted to JEWISH-FOOD digest by "Julie D. Welch" <> on Aug 06, 1998, converted by MM_Buster v2.0l.


4. Jif Banana Bread

•  2 1/2 cups all-purpose flour
1 cup granulated sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1 cup mashed ripe bananas (2 to 3 medium)
3/4 cup Reduced Fat Jif Crunchy Peanut Spread
3/4 cup milk
1/4 cup Crisco® Oil
1 egg

Preheat oven to 350ºF.
Grease 9 x 5 x 3-inch loaf pan.
Combine flour, sugar, baking powder and salt in large bowl.
Add banana, Jif, milk, Crisco® Oil and egg.
Beat at medium speed of electric mixer, scraping sides and bottom of bowl.
Mix just until blended. (Do not over-mix.)
Bake at 350ºF for 60 to 65 minutes or until toothpick inserted in center comes out clean. (Cover top loosely with foil after 45 minutes to prevent over browning.)
Cool 10 minutes in pan. Remove to cooling rack.
Makes one loaf.
If using glass, reduce temperature to 325ºF.

Source: Jif Peanut Butter
5. Jumbo Prawns a la Plancha


20             whole jumbo prawns, preferably with heads o (about 1-1/2 lb.)
3 tbsp.     sherry vinegar
4 cloves      garlic, finely sliced
1/4 cup       olive oil
2 tsp.       dried chili flakes
pinch        kosher salt
1              lemon, thinly sliced crosswise


       Spread prawns out in 1 layer in a large cazuela or ovenproof glass baking dish.  Combine sherry vinegar, garlic, olive oil, chili flakes and salt.  Mix well and pour over prawns.  Turn them over a few times in marinade to coat well.  Scatter lemon slices on top.  Cover with plastic wrap and refrigerate 2 - 3 hours.  Remove from refrigerator 30 minutes before cooking and drain prawns, reserving marinade.  Heat a griddle or large sautè pan to medium-high heat. Place half of prawns on hot griddle and drizzle half of marinade on top.  Cook 3 - 4 minutes, turning them once or twice, until cooked through.  Repeat with remaining prawns and marinade.  Serve immediately.

Source: Recipe Ross

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