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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. U.S. Mints
2. Ucelli Scappati
3. Uff-Da Casserole
4. Ukrainian Beef Strogonov
5. Ultimate Raspberry Chocolate Sauce
1. U.S. Mints

Categories: Cookies, Brownies

Yield: 24 Servings

1 1/4 c Mint chocolate chips
1 1/2 oz Unsweetened chocolate finely chopped
1/2 c Unsalted butter cut into pieces
1/2 c Sifted all-purpose flour
1 pn Salt
1 1/2 ts Instant expresso powder
1/2 ts White creme de menthe      
3    Extra-large eggs room temperature
3/4 c  Sugar; PLUS: 2 tb Sugar


6 tb Mint chocolate chips
1/2 oz Unsweetened chocolate finely chopped
5 tb Unsalted butter cut into pieces

FOR THE BROWNIES: Position the rack in lowest third of oven and preheat to 350 F. Butter sides of 9-inch square baking pan with 2-inch-high sides. Fold 18x12-inch piece in half crosswise. Line pan with foil, allowing foil to extend over two sides. Butter foil. Melt both chocolates and butter in heavy medium saucepan over very low heat, stirring until smooth. Cool. Sift flour and salt into small bowl. Mix cream, espresso powder and creme de menthe in small cup. Using electric mixer, beat eggs and sugar in large bowl until frothy. Fold in coffee mixture and then melted chocolate. Fold in dry ingredients. Spread batter evenly in prepared pan. Bake until toothpick inserted in center comes out with some moist crumbs still attached, about 25 minutes (surface may crack). Gently press down on any raised surfaces to flatten slightly. Cool 30 minutes on rack.

FOR GLAZE: Melt both chocolates and butter in heavy small saucepan over low heat, stirring until smooth. Let stand until cool enough to spread. Spread glaze over brownies. Let stand 4 hours at room temperature. Lift brownies from pan using foil sides. Cut into squares. (Can be prepared 1 day ahead. Store in airtight container.)

2. Ucelli Scappati

Categories: New, Text, Import

Yield: 4 Servings      

       8    Pieces veal leg, about 1-1/2 lbs, sliced thin by your butcher
    1/4 lb Prosciutto, thinly sliced, 8 pieces
     16    Sage leaves
      2 bn Italian parsley, finely chopped
      1 lb Pancetta, cubed, 16 pieces
      6 tb Unsalted butter

Pound veal pieces to 1/4-inch thickness and lay out on work surface. Place one prosciutto slice over each. Place 2 sage leaves on each and divide parsley among all 8 pieces. Roll each piece up and make two rows of 4 horizontally. Use 4 skewers to make a tress with each skewer piercing 4 rolls. Place 1 cube of Pancetta at the end of each skewer and push so that the meat is pushed tightly together from both ends.

In a 10 to 12-inch saute pan, heat butter over medium heat until foam subsides. Saute skewer sets 10 minutes, turning several times. Remove, cut along parallel lines with skewers and serve hot with lemon wedges and polenta taragna.

Yield: 4 servings

Recipe by: Mario Batali  (Molto Mario Show)
3. Uff-Da Casserole

Categories: American, Meat

Yield: 4 Servings

1 lb Bulk sausage
1/2 lb Fresh mushrooms
1/2 lg Onion; diced      
4 oz Green chiles; diced
6    Eggs; (1 lb. 5 oz.)
1/2 ts Salt
1/2 ts Pepper; (1 lb. 5 oz.)      
3 tb Sour cream
8 oz Cheddar cheese; grated
8 oz Mozzarella cheese; grated

Saute Sausage until good and brown, drain. Add onions, chilies, mushrooms. Stir fry 1 minute. Mix eggs, sour cream and seasonings. Beat until well blended. Pour this into a 9 x 9 pan. Bake this at 400F until eggs are soft and set. Remove from oven and put meat mixture on top. Top with both cheeses. Broil until cheese melts. Let set for a few minutes. Cut and serve with salsa.

Recipe by: Punki Gehring (Grsw96A)

4. Ukrainian Beef Strogonov

Categories: Ethnic, Beef, Maindish, Ukrainian, Dairy

Yield: 6 Servings      

3 lb Filet mignon tips
1 c  Onion finely chopped
4 tb Butter unsalted
1 1/2 lb Mushrooms small 1/2" or smaller
2/3 c Heavy cream
3/4 c Sour cream or plain yogurt*
2 1/4 ts Dijon mustard
2 tb Dill fresh, chopped fine
1 1/2 tb Fresh parsley
2/3 c Beef stock
Salt & pepper to taste
2 3/4 ts Flour

Slice the beef into thin strips approx. 1 1/2" - 2" in length. Heat a large cast iron skillet over high heat and add the meat a few strips at a time to sear the meat. Remove the meat from the heat and set aside. Reduce the heat in the skillet to medium and melt the butter. Add the onion, saute', until soft <approx. 4-5 minutes>. Raise the heat to med-high, add the mushrooms, saute;, stir frequently, cook for 15 - 20 minutes. Lower heat to med-low sprinkle in the flour, stir well for 1-3 minutes. Stir in the stock, cream, sour cream, & mustard. Cover, reduce heat to low and simmer for for 5-7 minutes. DO NOT ALLOW TO BOIL! Return the meat to the skillet, mix with sauce, stir in the dill & parsley, and serve.

5. Ultimate Raspberry Chocolate Sauce
Yield: 1 Servings
Categories: Sauces, Desserts


     12 oz Frozen raspberries (individually quick-frozen) defrosted
    3/4 c  Dutch-process cocoa
    3/4 c  Heavy cream
      4 tb Unsalted butter; softened
  1 1/2 c  Sugar
    1/3 c  Light corn syrup

  PUREE THE RASPBERRIES in a food processor fitted with a steel blade, then
  pass them through a fine strainer. Or pass them through a food mill. Set
  aside. In a medium-size heavy saucepan, whisk together the cocoa and heavy
  cream. Add the butter, sugar, corn syrup and raspberries and stir until
  well blended. Place the pan over medium heat and slowly bring the mixture
  to a boil, stirring often. Once it reaches a boil, let it continue to boil
  slowly for 8 minutes without stirring. Remove the pan from the heat and
  pour the sauce into a container. Let it cool for 15 minutes if serving hot,
  or cover and refrigerate until needed. It will last for at least 1 month.
  The sauce may be reheated slowly. Makes 2 1/2 Cups
  Source: Steve's Recipe Database


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A CraftELady Mailing
Julia G
Tulare CA


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