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Index
1. New
Potato Salad
2. Nice 'n' Cheesy Casserole 3. No-Cook Fruit Kabobs
4. Norma's
Spinach Salad
5. Northwest Spread
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1. New Potato Salad Adapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services Nutrition Facts Serving Size 1 cup Calories 187 Total Fat 6 g Saturated Fat less than 1 g Cholesterol 0 mg Sodium 12 mg Servings and Times Servings 5 Ingredients and Preparation Ingredients Measures Small new potatoes (5 cups) 16 Olive oil 2 tablespoons Green onions, chopped ¼ cup Black pepper ¼ teaspoon Dill weed, dried 1 teaspoon Directions Thoroughly clean the potatoes with a vegetable brush and water. Boil potatoes for 20 minutes or until tender. Drain and cool potatoes for 20 minutes. Cut potatoes into fourths and mix with olive oil, onions, and spices. Refrigerate and serve. 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.
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2. Nice 'n' Cheesy Casserole Something the kids will love From, "To Market, To Market...A Collection of Kentucky Recipes," published in cooperation with your Daily Inbox Newsletter. INGREDIENTS: 6 slices bread, crusts removed and cubed 1-1/2 cups cubed pasteurized process cheese spread 1-1/2 cups cubed sharp Cheddar cheese 1 can (4-ounces) mushrooms, drained 1/2 cup butter, melted 6 eggs, well beaten 1 pint light cream TO PREPARE: 1. Grease 2-quart casserole. 2. Layer bread, half of pasteurized process cheese spread, half of Cheddar cheese, mushrooms, and remainder of cheeses. 3. Melt butter; add eggs and light cream. Pour over layered ingredients. 4. Cover and refrigerate overnight. 5. Bake at 350 degrees, uncovered, for 1 hour in a pan of water. NOTE: For a cheesier dish, use 2 cups of each cheese. SERVES: 8 - 10
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3. No-Cook Fruit Kabobs Servings: 4 Preparation Time: 10 min. Cooking Time: 0 min. Ingredients: 1 Jonathan apple, or other fresh apple 1 ripe banana 1 fresh peach 5 strawberry 5 kiwi fruit 4 skewers This Recipe is considered: Low Fat Low Cholesterol Low Sodium Cooking Directions: Cut all the fruit into bite size pieces. Thread, alternating the fruit, onto skewers and serve. Per Serving: calories 145, fat 2.5g, calories from fat 15%, protein 1.9g, cholesterol 0.0mg, dietary fiber 6.8g Nutrients Exchanges Calories 145 Milk Exchanges 0.0 Protein 1.9g Vegetable Exchanges 0.0 Carbohydrates 36.1g Fruit Exchanges 2.4 Dietary Fiber 6.8g Bread Exchanges 0.0 Sugar 27.6g Other Carbohydrates/Sugar Exchanges 0.0 Fat Total 2.5g Lean Meat Exchanges 0.0 Saturated Fat 0.7g Very Lean Meat/Protein Exchanges 0.0 Mono-unsaturated Fat 0.9g Fat Exchanges 0.0 Poly-unsaturated Fat 0.9g % Calories from Fat 15% Cholesterol 0.0mg Sodium 6.3mg Vitamins Minerals Vitamin A 38.3IU Calcium 37.7mg Thiamin (B1) 0.6mg Copper 0.9mg Riboflavin (B2) 1.0mg Iron 0.8mg Niacin (B3) 1.4mg Magnesium 49.4mg Vitamin B6 1.3mg Manganese 0.6mg Vitamin B12 0.0mcg Phosphorus 60.7mg Vitamin C 103.2mg Potassium 655.5mg Vitamin E 2.3IU Selenium 1.7mcg Folate 27.9mcg Sodium 6.3mg Pantothenic Acid 0.7mg Zinc 0.5mg Source: Nubella
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4. Norma's Spinach Salad Stick to fresh ingredients this spring From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter. INGREDIENTS: DRESSING: 1/2 cup sugar 1/2 cup tarragon vinegar 2 Tablespoons Wesson oil 2 Tablespoons chopped green onion 1 Tablespoon chopped parsley 1 Tablespoon chives 1 teaspoon Worcestershire sauce 1 teaspoon prepared mustard Cracked black pepper, to taste 1 ice cube SALAD: 1 pound fresh spinach, washed and patted dry 3 hard-cooked eggs, chopped 8 slices bacon, cooked and crumbled TO PREPARE: Combine dressing ingredients in container with a lid, mixing well. Chill until ready to use. Stem spinach and tear leaves into bite-sized pieces. When ready to serve, combine with chopped eggs and bacon. Shake dressing, pour over salad, toss, and serve. SERVINGS: 4 - 6
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5. Appetizers, Salads and Breads: Northwest Spread from Portland’s Palate... A Collection of Recipes from the City of Roses INGREDIENTS: 1 (8-ounce) package cream cheese, room temperature 1/4 cup whipping cream 1 green onion, thinly sliced 2 teaspoons freshly-squeezed lemon juice Dash of red pepper sauce 4 ounces smoked salmon, gently shredded 1 ripe avocado, mashed TO PREPARE: In a large mixing bowl, combine cream cheese and whipping cream together until smooth and creamy. Stir in green onion, lemon juice and red pepper sauce. Gently fold in smoked salmon and mashed avocado, being careful not to over mix. Serve with crackers. YIELDS: 2 cups Copyright 1992 The Junior League of Portland, Oregon, Inc. All rights reserved. ************************************************Own A Traffic Exchange! http://ownate.com/affiliate/id/54 ************************************************
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