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I hope you enjoy the recipes!

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1. Favorite Broccoli Salad
2. Fiery Orange-Glazed Pork Tenderloin
3. Flank Steak and Arugula Salad
4. Fresh Peach Ice Cream
1. Favorite Broccoli Salad
This is a very versatile & easy salad.

1 bunch broccoli florets, blanched & cooled
8 slices bacon, fried & crumbled
1 cup raisins (or dried cranberries)
1 red onion, cut in slices
1 12 oz. bottle Litehouse® Bleu Cheese Vinaigrette Dressing or Litehouse® Spinach Salad Dressing
Salted sunflower seeds

Blanch broccoli and run under cold water. Add rest of ingredients. Toss to coat. Sprinkle with sunflower seeds.
2. Fiery Orange-Glazed Pork Tenderloin

Health Note
Pork is a good food source of iron. Iron helps build red blood cells to carry oxygen through the body.

The fire in this recipe comes from the black pepper and the red pepper flakes. For less heat, reduce either one of these ingredients a bit.

To make the marmalade easier to stir and spread, microwave it on High for 10 to 15 seconds.

Red pepper and orange blend in this recipe to give ordinary pork tenderloins a flavor tango. From eatbetteramerica.

Prep Time:5 min

Start to Finish:50 min

makes:3 servings

1 pork tenderloin (about 3/4 lb)
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1/3 cup orange marmalade
1/2 teaspoon crushed red pepper flakes

1. Heat oven to 400°F. Sprinkle pork with seasoned salt and pepper. On rack in shallow pan, place pork. Insert ovenproof meat thermometer so tip is in thickest part of pork.
2. Bake uncovered 18 minutes.
3. Meanwhile, in small bowl, mix orange marmalade and pepper flakes. Reserve half the marmalade mixture. Brush or spoon remaining marmalade mixture over pork.
4. Bake uncovered 15 to 20 minutes longer or until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F.
5. Cut pork into 1/2-inch slices. Serve with reserved marmalade mixture.
High Altitude (3500-6500 ft): No change.

Nutritional Information 1 Serving: Calories 240 (Calories from Fat 40); Total Fat 4 1/2g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 70mg; Sodium 290mg; Total Carbohydrate 25g (Dietary Fiber 0g, Sugars 18g); Protein 25g Percent Daily Value*: Vitamin A 0%; Vitamin C 4%; Calcium 0%; Iron 10% Exchanges: 1 1/2 Other Carbohydrate; 0 Vegetable; 3 1/2 Very Lean Meat; 1/2 Fat Carbohydrate Choices: 1 1/2 
*Percent Daily Values are based on a 2,000 calorie diet.

Source: Eat Better America
3. Flank Steak and Arugula Salad

Prep: 30 minutes Total: 30 minutes

For a tasty salad dressing without oil, we mixed salsa with some vinegar. You can use any prepared salsa: hot or mild, red or green, plain or fruity.


Serves 4.

2 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
Coarse salt and ground pepper
1 pound flank steak
2 teaspoons olive oil
1 cup prepared salsa
2 teaspoons balsamic vinegar
3 large bunches arugula (about 1 1/4 pounds), thick stems discarded
2 ounces soft goat cheese


In a small bowl, combine chili powder, oregano, cumin, and 1/2 teaspoon salt. Rub spice mixture evenly over flank steak to coat.
In a large skillet, heat oil over medium heat. Add steak; cook until browned on one side, 5 to 8 minutes. Turn; cook until browned on other side, 5 to 8 minutes for medium-rare (reduce heat if browning too quickly). Remove steak from skillet; let rest at least 5 minutes before thinly slicing (opposite).
In a medium bowl, whisk together salsa and vinegar; season with salt and pepper. Add arugula; toss to coat with dressing. Divide among four plates; serve with steak, and crumble goat cheese over the top. First published   

Copyright 2009 Martha Stewart Living Omnimedia, Inc. All rights reserved.

4. Title: Fresh Peach Ice Cream
Yield: 1 Quart
Categories: Desserts, Icecream


      3 md Ripe peaches; peeled, pitted, and cut into 1/2-inch pieces, (about 2
    1/2 ts Juice from 1 lemon
      1 pn Salt
      1 c  Plus 6 tablespoons sugar
  1 1/4 c  Whole milk [I only had 2/3 cup of milk in the house so I used it and made up the difference with half-and-half]
  1 1/3 c  Heavy cream
      6 lg Egg yolks
      1 ts Vanilla extract
      2 tb Vodka

  1. Stir peaches, lemon juice, a pinch salt, and 1/2 cup sugar in
  medium-size nonreactive saucepan to combine; let stand until a pool of
  syrupy liquid accumulates and peaches soften slightly, 1 to 1
      1/2    hours.
  2. Position sieve over medium bowl set in an ice-water bath; set aside.
  Heat milk, cream, and 1/2 cup sugar in medium-size heavy saucepan over
  medium heat, stirring occasionally, until steam appears, 5 to 6 minutes.
  Turn off heat. Meanwhile, whisk yolks and remaining 6 tablespoons sugar in
  medium bowl until pale yellow. Stir half the warmed milk mixture into
  beaten yolk mixture until just blended. Return milk-yolk mixture to
  saucepan of remaining warmed milk mixture. Heat milk-yolk mixture over
  medium-low heat, stirring constantly with wooden spoon until steam appears,
  foam subsides, and mixture just begins to thicken or instant-read
  thermometer registers 180 degrees F (mixture must not boil or eggs will
  curdle). Remove from heat, and immediately strain custard into prepared
  bowl. Cool custard mixture to room temperature, stir in vanilla, then cover
  and refrigerate until instant-read thermometer registers 40 degrees F, at
  least 2 and up to 24 hours. [I made the custard the day before I froze it,
  a good idea generally, and let it cool in the fridge all night and most of
  the next day. I didn't bother to measure the temperature.]
  3. Meanwhile, heat softened peaches and their liquid, stirring
  occasionally, over medium-high heat until peaches are tender and flesh has
  broken down, 3 to 4 minutes. [The idea is to soften the peaches so they
  won't be rock hard when the custard is frozen. You don't want them
  completely cooked because you want to preserve the fresh peach flavor.]
  Transfer to bowl, stir in vodka, and refrigerate until cold, at least 4 and
  up to 24 hours. [The addition of the vodka is again for the texture of the
  frozen peaches.]
  4. Strain chilled peaches, reserving liquid. Stir reserved peach liquid
  into chilled custard mixture; pour into ice cream machine canister and
  churn, following manufacturer's instructions, until mixture is frozen and
  resembles soft-serve ice cream, 25 to 30 minutes. Add peaches; continue to
  churn until combined, about 30 seconds longer. Transfer ice cream to
  airtight container. Freeze until firm, about 2 hours.
  Source: July & August 1998 issue of Cook's Illustrated posted to by Kay Hartman
  Posted to MM-Recipes Digest  by "Petra Hildebrandt"  on
  Aug 28, 1998

Source: Steve's Recipe Database

Prep Time: 10 Minute(s)
Cook Time: 6 Minute(s)

1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
1 clove garlic, finely chopped
1/2 tsp. hot pepper sauce*
1 cup dry seasoned bread crumbs
1 tsp. salt
2 Tbsp. olive oil
2 large firm tomatoes, cut into 1/2-inch-thick slices


Blend Hellmann's® or Best Foods® Real Mayonnaise, garlic and hot pepper sauce in medium bowl; set aside.
Combine bread crumbs with salt in shallow dish. Brush tomatoes with mayonnaise mixture, then dip in bread crumb mixture.
Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook tomatoes, turning once, 6 minutes or until golden brown. Serve, if desired, with grated parmesan cheese and thinly sliced basil. *Such as Tabasco®.

Copyright © 2009 UNILEVER. All Rights Reserved.


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