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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Sauerkraut Supper
2. Shrimp and Roquefort
3. Slow-Cooker Chicken & Dumplings
5. Strawberries and Cream Dessert Squares
1. Sauerkraut Supper

3 strips       bacon
1-1/2 tbsp.  flour
2 cans   (large) sauerkraut
2            medium potatoes, cubed
2            medium apples, cubed
3 tbsp.  brown sugar
3 lb.      Polish sausage, cut in pieces
3/4 cup       water

      Fry bacon until crisp, drain.  Add flour to bacon drippings and blend well.  Stir in sauerkraut, mix well.  Place sauerkraut mixture and 4 bacon pieces into a crockpot.
Add all other ingredients.  Stir thoroughly, cover and cook on Low 7 - 9 hours or on High 3 - 4 hours. 

Source: Recipe Ross
2.                Appetizers, Salads and Breads:
                    Shrimp and Roquefort
                  from California Sizzles
   Easy and Distinctive Recipes for a Vibrant Lifestyle

INGREDIENTS for New Orleans Shrimp Boil:

6 cups water
2 bay leaves
1 teaspoon dried basil
1 teaspoon dried thyme
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon dried mustard
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
1 pound large shrimp or
  2 pounds medium shrimp,

INGREDIENTS for Shrimp and Roquefort:

3 ounces cream cheese, softened
1 ounce crumbled Roquefort cheese
1 clove garlic, minced
1/2 teaspoon sugar
1 teaspoon grainy mustard
1 - 2 Tablespoons Madeira wine
  Fresh parsley, chopped
1 lemon, thinly sliced

INGREDIENTS for Shrimp Cocktail Sauce:

1 cup prepared chili sauce
1 Tablespoon fresh lemon juice
1 teaspoon creamed horseradish


1.  Prepare New Orleans Shrimp Boil: Place the water and
    spices in a large pot and bring to a boil.  Reduce heat
    and simmer for 5 minutes.
2.  Return water to boiling and add shrimp.
3.  Cook shrimp uncovered over high heat 3-5 minutes or
    until pink.  Drain shrimp and cool.
4.  Prepare Shrimp and Roquefort: Shell and devein the
    cooked shrimp.  Carefully slit each shrimp along the
    outside lengthwise.  Set aside.
5.  Blend the cream cheese and Roquefort cheese.  Add
    garlic, sugar, mustard and wine.
6.  Stuff the cheese mixture into the slits of the shrimp.
7.  Just before serving, roll the shrimp's stuffed side in
    chopped parsley.  Arrange on a platter garnished with
    lemon slices and serve with Shrimp Cocktail Sauce.
8.  Prepare Shrimp Cocktail Sauce: Combine all ingredients
    in a small bowl and mix well.  Serve at room

Copyright 1999 by The Junior League of Pasadena, Inc.  All
rights reserved.

Visit The Junior League of Pasadena web site
( to purchase copies of
California Sizzles and other fine cookbooks, or call their
cookbook hotline at (626) 796-0162.

The Junior League of Pasadena, Inc., is an organization of
women committed to promoting voluntarism, developing the
potential of women, and improving the community through the
effective action and leadership of trained volunteers.  Its
purpose is exclusively educational and charitable. Proceeds
from the sale of Dining by Design will support the Junior
League's indispensable work within the community for those
in need.
3. ~Campbell's® Slow-Cooker Chicken & Dumplings~

Country flavors and savory aromas greet you when you walk in the door tonight!
Prep. time: 20 min. Cooking time: About 8 hr.
Serves: 8

Source: Tasty Tuesday Tip of the Week


1 1/2 lb. skinless, boneless chicken breasts, cut into 1" pieces
2 medium Yukon gold potatoes, cut into 1" pieces
2 cups whole baby carrots
2 stalks celery, sliced
2 cans (10 3/4 oz. each) Campbell's® Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup
1 cup water
1 tsp. dried thyme leaves, crushed
1/4 tsp. ground black pepper
2 cups all-purpose baking mix
2/3 cup milk

PLACE chicken, potatoes, carrots and celery in 6-qt. slow cooker.

MIX soup, water, thyme and black pepper. Pour over all.

COVER and cook on LOW 7 to 8 hr.* or until chicken is done.

MIX baking mix and milk. Spoon batter over chicken mixture. Tilt lid to vent and cook on HIGH 30 min. or until dumplings are cooked in center.

*Or on HIGH 4 to 5 hr.
Serve with a mixed green salad topped with your favorite Pepperidge Farm® croutons. For dessert, serve your favorite Pepperidge Farm® cookies.
Author: Campbell's Kitchen

Source: Shar

2 tbsp butter
1 onion, thinly sliced
1 tbsp golden brown sugar
1/4 tsp white wine vinegar
1-1/2 cups grated smoked Gouda cheese
4 10-inch-diameter flour tortillas
2 ounces sliced prosciutto, chopped
2 tbsp  butter, melted

Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add onion, brown sugar and vinegar; sauté until onion is golden brown, stirring frequently, about 25 minutes. Remove from heat. Cool to room temperature.
Preheat oven to 350°F.
Sprinkle cheese over half of each tortilla, dividing equally. Sprinkle prosciutto and sautéed onion over cheese. Season with pepper.
Fold other half of each tortilla over cheese mixture. Brush tortilla with some of melted butter.
Brush heavy large skillet with some of melted butter. Place over medium-high heat. Working in batches, cook quesadillas just until brown spots appear, brushing skillet with butter between batches, about 2 minutes per side. Transfer quesadillas to heavy large baking sheet.
Bake until tortillas are golden and cheese melts, about 5 minutes.
Transfer quesadillas to work surface. Cut each into 6 triangles. Arrange on platter and serve hot.
6 Appetizer Servings.
Source: RecipeRoss 
5. Strawberries and Cream Dessert Squares

Voted Best Red Carpet Dessert of 2008!
Looking for that new dessert to wow a crowd? It's the one that you'll make over and over, and everyone asks for the recipe? Try this one, made easier with a cookie mix.

Prep Time: 30 min
Total Time: 2 hours 30 min
Makes: 20 servings

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1 egg

1 cup white vanilla baking chips (6 oz)
1 package (8 oz) cream cheese, softened

4 cups sliced fresh strawberries
1/2 cup sugar
2 tablespoons cornstarch
1/3 cup water
10 to 12 drops red food color, if desired

1. Heat oven to 350°F. Spray bottom only of 15x10x1- or 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press evenly in bottom of pan. Bake 15 to 20 minutes or until light golden brown. Cool completely, about 30 minutes.
2. In small microwavable bowl, microwave baking chips uncovered on High 45 to 60 seconds or until chips are melted and can be stirred smooth. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping.
3. In small bowl, crush 1 cup of the strawberries. In 2-quart saucepan, mix sugar and cornstarch. Stir in crushed strawberries and 1/3 cup water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Stir in food color. Cool 10 minutes. Gently stir in remaining 3 cups strawberries. Spoon topping over filling. Refrigerate 1 hour or until set; serve within 4 hours. Store covered in refrigerator.
High Altitude (3500-6500 ft): No change.

Did You Know?
We asked and you voted! The polls were open in the Betty Crocker community to vote for your favorite recipes in multiple categories.
Make it your way using 4 cups of your favorite fresh fruit.

Nutrition Information:

1 Serving: Calories 270 (Calories from Fat 120); Total Fat 13g (Saturated Fat 8g, Trans Fat 1g); Cholesterol 35mg; Sodium 150mg; Total Carbohydrate 34g (Dietary Fiber 0g, Sugars 24g); Protein 3g Percent Daily Value*: Vitamin A 6%; Vitamin C 35%; Calcium 2%; Iron 4% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 2 1/2 Fat Carbohydrate Choices: 2 
*Percent Daily Values are based on a 2,000 calorie diet.

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