This issue "J"  
02-28-2011 

A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ] http://www.acrafteladymailing.com/recipes/archives.html  

Index
1. Jacket Potatoes
2. Jalapeno Mustard
3. Jan's Fresh Fatfree Tomato Salad
4. Jif Cereal Bars
5. Jif Topping for Frozen Yogurt or Ice Cream
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1. Jacket Potatoes


Categories: Deliah

Yield: 2 servings      

          2 lg Desiree potatoes; 8-10 oz each
           A little olive oil
           Rock salt; crushed
           A little butter
           Salt and freshly-milled black pepper


Preheat oven to 190c/375f/Gas 5

1 Wash the potatoes and dry thoroughly using a cloth, leave them aside to dry as much as possible. If you're using ready-washed potatoes you needn't do this, as high heat will purify them.

2 Prick the skins a few times with a fork, then put a few drops of olive oil over each one and rub it all over the skin. After that, rub in some crushed salt, this will draw out the moisture from the skin and, together with the oil, provide more crunchiness.

3 Place the potatoes straight on to the centre shelf of the oven and let them bake for 1 3/4-2 hours, or until the skins are very crisp.

4 When you are ready to serve, slit each potato in half lengthways and top with the butter and seasoning. Serve immediately because, after you remove jacket potatoes from the oven, they lose their crispness very quickly.

Converted by MC_Buster.

Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Recipe by: Deliah

Source: FreeGroups.net
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2. Jalapeno Mustard


Categories: Sauce, Condiment, Mustard, Pepper, Jalapeno

Yield: 2 Cups      
     
      2 c  Prepared mustard
      1 sm Onion; finely chopped
      1    To 2 jalapeno peppers; seeded and minced
      1 ds Salt
      1 tb White vinegar
           Garnish: minced jalapeno pepper


Combine first 5 ingredients, stirring well. Garnish, if desired. Yield: 2 cups. Jean Cole of Alabama, in November, 1995 "Southern Living". Typos by Jeff Pruett.

From: Jeff Pruett Date: 12-06-97 Cooking

Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Nov 22, 98

Source: FreeGroups.net
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3. Jan's Fresh Fatfree Tomato Salad

Categories: None

Yield: 1 Servings      

      4 lg Tomatoes; chopped, (yellow and red ones)
      1 c  Chopped sweet peppers; (a mixture of banana, red, yellow, purple, and green) (up to 1-1/2)
    1/4    Red onion; diced small
      1    Jalapenos; minced, (optional), up to 2
    1/2 ts Crushed garlic or 3-4 cloves minced; up to 1
    1/2 c  Red wine vinegar; (could also use white)
           Salt and pepper to taste


Mix everything together in a large bowl. You can eat this right away or chill in the refrigerator.

Posted to fatfree digest by JBennicoff@aol.com on Sep 22, 1998, converted by MM_Buster v2.0l.

Source: FreeGroups.net

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4. Jif Cereal Bars

Ingredients
  1/2 cup packed brown sugar
 
1/2 cup dark corn syrup
 
1/2 cup Jif Peanut Butter
 
3 cups whole wheat flakes
 
1/2 cup semisweet chocolate pieces

Directions
 
In large saucepan, combine brown sugar, corn syrup and Jif.
 
Bring to boiling, stirring constantly. Cook and stir till brown sugar is dissolved and mixture is well blended.
 
Remove from heat. Stir in wheat flakes and chocolate pieces.
 
Spread in a greased 8 x 8 x 2-inch pan; chill till firm. Cut into bars. Store in a tightly covered container.
 
Makes 16 bars.

Source: Jif Peanut Butter
 
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5. Jif Topping for Frozen Yogurt or Ice Cream

Ingredients
  1/4 cup pancake syrup
 
3 tablespoons Reduced Fat Jif Crunchy or Creamy Peanut Spread

Directions
 
Combine syrup and Jif in microwave-safe measuring cup.
 
Microwave at 50% (Medium) for 30 seconds.
 
Stir. Repeat until smooth. Cool slightly.
 
Pour warm over frozen yogurt or ice cream.
 
If topping becomes too thick, thin with a little additional syrup.
 
Makes about 1/2 cup.

Source: Jif Peanut Butter

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