This issue "V" 07-01-2010

A CraftELady Mailing

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Hi Everyone!

I hope you enjoy the recipes!
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Index

Index

1. Vanilla Pistachios Cookies
2. Vanilla Sunrise
3. Veggie Pot Roast

4. Veggies in a Pinch
5. Virgin Banana Margaritas

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1. Vanilla Pistachios Cookies

1 cup butter, softened
¾ cup sugar
¾ cup brown sugar
1 egg
2. tsp. Vanilla extracts
1 tsp. almond extracts
2 ½ cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 cup vanilla chip
1 cup pistachios (chopped)

In large mixing bowl, cream butter and sugars. Beat in the egg and extracts. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture. Stir in pistachios and vanilla chips.

Roll into 1 inch balls; place 2 in. apart on ungreased baking sheets. Bake at 350F. For 11 to 14 minutes, till set. Cool for 3 minutes before removing to wire rack.

Yield; about 4 dozen

Shelling Pistachios, is the hardest part.

Source ©2004-dofl_m@hotmail.com

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2. Vanilla Sunrise

Ingredients
1 ounce Whaler's Vanilla Rum
4 ounces orange juice
1 ounce grenadine

Preparation
Serve over ice with garnish in highball glass.

Source Whaler's Rum

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3. Veggie Pot Roast

Prep: 15 minutes
Cook: 2 hours 45 minutes
Serves: 8

Ingredients:

2 tbsp. vegetable oil
1 beef bottom round roast or chuck pot roast (about 4 pounds)
2 cups V8® 100% Vegetable Juice (Regular or Low Sodium)
1/8 tsp. garlic powder or 1 small clove garlic, minced
1/4 tsp. ground black pepper
6 medium potatoes, cut into quarters (about 6 cups)
6 medium carrots, cut into 2-inch pieces (about 3 cups)
2 medium onions, cut into wedges
2 tbsp. all-purpose flour

Directions:

Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef and cook until it's well browned on all sides. Pour off any fat.

Stir 1 3/4 cups vegetable juice, garlic powder and black pepper in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 1 hour 45 minutes.

Add the potatoes, carrots and onions. Cover and cook for 45 minutes or until the beef is fork-tender.

Remove the beef and vegetables to a platter. Stir the flour and remaining vegetable juice in a small bowl until the mixture is smooth. Stir the flour mixture in the saucepot. Increase the heat to medium-high. Cook and stir until the mixture boils and thickens. Serve with the beef and vegetables.

Serving Suggestion: Serve with couscous tossed with toasted pine nuts. For dessert serve with apple crisp.

NUTRITION INFO*

Nutritional Values per Serving using V8® 100% Vegetable Juice: Calories 458, Total Fat 14g, Saturated Fat 4g, Cholesterol 117mg, Sodium 225mg, Total Carbohydrate 39g, Dietary Fiber 6g, Protein 43g, Vitamin A 164%DV, Vitamin C 45%DV, Calcium 6%DV, Iron 33%DV

Nutritional Values per Serving using V8® 100% Vegetable Juice Low Sodium: Calories 458, Total Fat 14g, Saturated Fat 4g, Cholesterol 117mg, Sodium 140mg, Total Carbohydrate 39g, Dietary Fiber 6g, Protein 43g, Vitamin A 164%DV, Vitamin C 45%DV, Calcium 5%DV, Iron 33%DV

* % Daily Values (DV) are based on a 2,000 calorie diet.

Source: V-8juice.com

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4. Veggies in a Pinch

You take sweet peppers. [Costco sells then by the bag full, Yellow, red, orange.] Clean them out. Take a baby carrot and wrap in Cheddar cheese slice [or any kind of cheese], and stuff it into the pepper. (you may not need the whole slice of cheese}   Stick them into a 350 oven and bake for 20 minutes or until they are soft. Or wrap in foil and stick them on the Barb B Q grill if you are using it. They are great. Enjoy

Source: Phyllis

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5. Virgin Banana Margaritas

Ingredients

Serves 2

1/2 cup freshly squeezed lime juice, plus lime wedges
Sanding sugar, for glasses
Ice cubes
3 bananas, peeled
1/4 cup granulated sugar
1/4 cup milk

Directions

To sugar-rim the glasses, rub a lime wedge around rim of 2 stemmed goblets. Fill a saucer with sanding sugar. Dip goblet, upside down, into sugar.
Fill blender half full of ice cubes. Add lime juice, bananas, granulated sugar, and milk; blend. Taste for sweetness, adding more sugar, if desired. Blend a few seconds more; pour into sugar-rimmed glasses. Serve immediately. From Martha Stewart Living, April 2006

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