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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Acapulco
2. Alaskan Crab Quiche Recipe
3. Almond-Orange Chicken
4. Apple and Bleu Cheese Tossed Salad
5. Apple Walnut Pie
1. Acapulco

1-1/2 oz. light rum
1-1/2 tsp Triple Sec
1 T lime juice
1 tsp sugar
1 egg white
1 spring fresh mint

Combine and shake all ingredients (except mint) with ice, and strain
into an old-fashioned glass over ice.  Garnish with sprig of mint and

2. Alaskan Crab Quiche Recipe

Create a deep dish that will easily satisfy your hunger

From, "To Market, To Market...A Collection of Kentucky Recipes," published in cooperation with your Daily Inbox Newsletter.


1 package (6 ounces) king crab meat
1/2 pound fresh mushrooms, sliced
2 Tablespoons butter
4 eggs
1 cup sour cream
1 cup small curd cottage cheese
1 cup grated Parmesan cheese
1/4 cup flour
1 teaspoon onion powder
1/4 teaspoon salt
4 drops hot pepper sauce
2 cups shredded Monterey Jack cheese


1.  Thaw and drain crab meat.
2.  In a medium-sized skillet, saute mushrooms in butter until tender.  Drain.  Set aside.
3.  In blender, mix next eight ingredients.
4.  Fold in mushrooms, Jack cheese, and crab meat.  Pour into 10-inch quiche dish.
5.  Bake at 350 degrees for 45 minutes until golden brown, or until knife inserted in center comes out clean.  Let stand 5 minutes before cutting.


3. Almond-Orange Chicken

Just add a side of your favorite rice

From, "Great Lake Effects...Buffalo Beyond Winter and Wings," published in cooperation with your Daily Inbox Newsletter.


6 boneless skinless chicken breasts
5 Tablespoons orange juice
3 Tablespoons Dijon mustard
1 Tablespoon grated orange peel
1/4 teaspoon black pepper
2 cloves of garlic, chopped
6-1/2 Tablespoons olive oil
1 cup sliced almonds
2 cups chicken broth
1 Tablespoon cornstarch
1 Tablespoon water
2 Tablespoons orange marmalade
2 Tablespoons chopped fresh parsley
1/4 teaspoon red pepper flakes
6 orange slices


Rinse the chicken and pat dry.  Arrange in a shallow dish. Combine the orange juice, Dijon mustard, orange peel, black pepper and garlic in a bowl and mix well.  Whisk in 5 Tablespoons of the olive oil.  Pour over the chicken, turning to coat. Marinate in the refrigerator for 1 hour, turning occasionally.

Saute the almonds in 1/2 Tablespoon of the olive oil in a skillet until golden brown.  Remove to a bowl. Drain the chicken, reserving the marinade. Saute the chicken in the remaining 1 Tablespoon olive oil in a skillet for 6 to 10 minutes per side or until brown and cooked through, turning occasionally.

Remove the chicken to a platter.  Strain the reserved marinade into the pan drippings in the skillet.  Add the broth and a mixture of the cornstarch and water and mix well. Cook over high heat for 5 minutes or until reduced by half, stirring constantly.  Stir in the marmalade. Cook until blended, stirring constantly.  Stir in the parsley and red pepper flakes.

Return the chicken to the skillet. Cook until the chicken is heated through, stirring constantly. Arrange 1 chicken breast on each plate; top with an orange slice.  Sprinkle with the almonds.  Serve with the sauce.


4. Apple and Bleu Cheese Tossed Salad

Salty and soft bleu cheese makes any salad robust

From, "Dining by Design...Stylish Recipes - Savory Settings," published in cooperation with your Daily Inbox Newsletter.


Red Wine Vinaigrette:

1/4 cup red wine vinegar
1/3 cup salad oil
1 teaspoon Worcestershire sauce
1 clove garlic, crushed
1/2 teaspoon salt
1/4 teaspoon oregano
2 Tablespoons sugar
Dash of pepper

Apple and Cheese Salad:

2 Golden Delicious apples, chopped
2 Tablespoons (or less) lemon juice
3 to 4 cups torn red leaf lettuce
3 to 4 cups torn spinach
1/2 cup coarsely chopped cashews
1/2 cup crumbled bleu cheese
6 slices bacon, crisp-fried, crumbled
1/2 cup sliced mushrooms


For the vinaigrette, whisk the vinegar, oil, Worcestershire sauce, garlic, salt, oregano, sugar and pepper in a small bowl.

For the salad, toss the apples with the lemon juice in a medium bowl to slow the browning process.  Toss the apples, lettuce, spinach, cashews, bleu cheese, bacon and mushrooms in a large salad bowl.  Pour in the dressing and toss to coat.

HINT:  May omit the lemon juice if the apples are chopped immediately before serving

5. Desserts:
Apple Walnut Pie
from Stop and Smell the Rosemary,
Recipes and Traditions to Remember

1 unbaked 9-inch pie crust


2-1/2 pounds Golden Delicious apples, peeled, cored, and thinly sliced (about 5 to 6 medium)
2 tablespoons fresh lemon juice
1/2 teaspoon grated lemon zest
1/2 teaspoon ground nutmeg
1-1/4 teaspoons ground cinnamon
1 cup sugar
3 tablespoons cornstarch, blended with 1/4 cup cold water


3/4 cup all-purpose flour
3/4 cup dark brown sugar, firmly packed
3/4 cup walnuts, chopped
1/2 cup (1 stick) unsalted butter, at room temperature

1 cup heavy whipping cream, whipped to soft peaks


     Preheat oven to 350 degrees.  Prepare a 9-inch pie crust and bake until almost done, about 12 to 15 minutes.
     Place apples in a large skillet and sprinkle with lemon juice.  Set aside.  Combine lemon zest, nutmeg, cinnamon, and sugar.  Sprinkle over apples.  Bring apples to a boil over moderate heat.  Adjust heat so mixture bubbles gently.  Cook uncovered, stirring occasionally, 10 to 12 minutes, or until apples release their juice.  Increase heat to high.  Boil uncovered, stirring occasionally, an additional 5 minutes, or until liquid is reduced by half.  Reduce heat to low.  When apples stop bubbling, stir in cornstarch mixture.  Continue cooking, stirring just until mixture clears and turns very thick, about 2 minutes.
     Combine flour, sugar, and walnuts.  Add butter and toss with a fork until crumbly.
     Spoon apple filling into partially baked pie crust, mounding in center.  Crumble topping over apples, but do not pack down.  Bake 30 to 40 minutes, or just until the filling bubbles over and topping is crisp.  Cool several hours before cutting.  Top each slice of pie with a spoonful of whipped cream.


Copyright 1996 The Junior League of Houston, Inc.  All rights reserved.  Visit The Junior League of Houston web site ( to purchase copies of Stop and Smell the Rosemary, Recipes and Traditions to Remember and other fine cookbooks, or call (713) 627-COOK.

Source: DailyInbox


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