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I hope you enjoy the recipes!

[Archives ]  

1. Indian Chili
2. Individual Crawfish Pies Recipe
3. Instant Pots De Creme
4. Island Barbecued Spareribs
5. Italian Filled Cookies
1. Indian Chili

Categories: Vegetable

Yield: 8 Servings      

      6 lg Baking potatoes
      1 lg Onion; peeled and chopped
      2    Cloves garlic; peeled and chopped
      1 ts Ground turmeric
      1 tb Cumin seeds
      2 tb Mild or medium curry paste (I used Thai Kitchen brand red curry paste)
     12 oz Cherry tomatoes
      1 cn (14-oz) red kidney beans; drained and rinsed
      1 cn (14-oz) chickpeas; drained and rinsed (original called for black-eyed peas; which I couldn't find in a can; so I substituted)
      1 tb Lemon juice
      2 tb Tomato paste
    2/3 c  Water
      2 tb Chopped fresh mint or cilantro (optional)
           Salt; pepper plain yogurt to serve (optional)

Wash, scrub, and prick potatoes. Bake until done, 1 to 1-1/2 hrs in regular or 10-15 min. in microwave.

Heat a couple Tbs. of the water in a saucepan, add the onions, and cook gently for 5 min., stirring frequently. Add the garlic, turmeric, cumin seeds, and curry paste, and cook gently for 1 minute. Stir in tomatoes, chickpeas, kidney beans, lemon juice, tomato paste, rest of water, and cilantro. Season with salt and pepper, cover, cook gently for 10 minutes, stirring frequently.

Spoon bean mixture over baked potatoes and garnish with mint sprigs and a dollop of fat free yogurt if desired.


From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive,

2. Individual Crawfish Pies Recipe

Bake yourself a seafood supper after work

From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily Inbox Newsletter.


1/2 cup margarine
3 Tablespoons flour
1 medium onion, finely chopped
1/2 bell pepper, finely chopped
1/2 cup finely chopped celery
2 small pods garlic, finely chopped
1 cup canned chicken broth
2 pounds crawfish meat with fat that clings to them
1-1/4 teaspoons salt
1/4 teaspoon red pepper
Worcestershire sauce to taste
4 green onions, tops and bottoms, finely chopped
Flaky pie crust


Use heavy iron pot with tight fitting lid.  Melt margarine over low fire and add flour.  Cook and stir over low fire for 10 minutes or longer, but do not brown.  Add onion, bell pepper, celery and garlic.  Saute until soft.  This takes 30 minutes or so.  Add crawfish, hot chicken broth, salt, pepper, Worcestershire sauce and green onions.  Cover pot and cook over low, low fire for 30 minutes.  Stir often.  Check seasonings as it will probably need more salt and pepper.  Let crawfish mixture cool.  Use as filling for individual pastry-lined pie pans.  Cover with top crust.  Do not put too much juice.  Bake in 425 degree oven for 25 to 30 minutes.

YIELDS: 8 individual 3-1/2-inch diameter pies or one 9-inch pie.

Copyright 1979 The Junior League of Baton Rouge, Inc.  All rights reserved.  Visit The Junior League of Baton Rouge website ( to purchase copies of River Road Recipes II and other fine cookbooks, or call (225) 924-0298.
3. Instant Pots De Creme

A little treat to end the week

From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.


1 package (6 ounces) semi-sweet chocolate chips
2 Tablespoons sugar
Pinch of salt
1 egg
1 teaspoon vanilla
1-1/2 2 teaspoons dark Jamaican rum or
1 teaspoon powdered instant coffee
3/4 cup milk
Whipped cream, for topping


Combine chocolate, sugar, salt, egg, vanilla and rum in blender.  Heat milk just to boiling.  Pour over other ingredients.  Cover and blend 1 minute.  Pour immediately into chocolate pots or ramekins.  Chill at least 1 hour.  Serve with whipped cream.

Copyright 1968 The Junior League of Houston, Inc.  All rights reserved.  Visit The Junior League of Houston web site ( to purchase copies of the Houston Junior League Cookbook and other fine cookbooks, or call (713) 627-COOK.

4. Island Barbecued Spareribs

Add a little sunshine to your diet

From, "At Your Service...Southern Recipes, Places and Traditions," published in cooperation with your Daily Inbox Newsletter.


3 pounds spareribs or Texas-style ribs
1/4 cup sugar
1 teaspoon salt
1/2 cup soy sauce
1/2 cup ketchup
3 Tablespoons brown sugar
1 egg-size gingerroot, grated
1 teaspoon MSG (optional)


Place the ribs in enough water to cover in a saucepan.  Bring to a boil and reduce the heat.  Simmer for 15 minutes; drain.  Mix the sugar and salt together.  Rub on all sides of the ribs.  Place in a container and cover.  Chill in the refrigerator for 8 to 12 hours.  Combine the soy sauce, ketchup, brown sugar, gingerroot and MSG in a bowl and mix well.  Chill, covered, in the refrigerator for 8 to 12 hours.

Brush the ribs with some of the sauce and place in a baking pan.  Let stand for 1 hour.  Bake, covered with foil, at 325 degrees for 1-1/2 hours.  Remove the foil.  Bake for 30 minutes longer, basting with the remaining sauce every 15 minutes.

SERVES:  6Copyright 2001 by The Junior League of Gwinnett and North Fulton Counties, Inc.  All rights reserved.  Visit The Junior League of Gwinnett and North Fulton Counties, Inc. website ( to purchase copies of At Your Service, or call (678) 775-6724. 
5. Title: Italian Filled Cookies
Yield: 2 Dozen
Categories: Italian, Desserts


  5 1/2 c  Flour
    1/2 c  Sugar
      6 ts Baking powder
    1/4 ts Salt
      2 tb Anisette liqueur
      6 lg Eggs
      2 ts Vanilla
      1 lb Butter or margarine

      3 c  Raisins
      1 lb Figs
    1/2 c  Brown sugar
      1 c  Walnuts
      1 ts Cinnamon
      2 tb Water

  Dough: Mix flour, sugar, salt and baking powder in large bowl. Cut in
  butter until it resembles coarse meal. Make a well, add eggs and vanilla.
  Mix with wooden spoon until mixture leaves side of bowl.
  Filling: Chop or grind fruit and nuts. Add cinnamon, brown sugar, and
  water. Cook over low heat until fruit is soft and filling has thickened.
  Set aside, cool. Roll dough thin, cut in 2" circles with cookie cutter. Put
  1 T of filling in center, fold and seal edges. Bake in 375 degree oven
  until golden brown.
  Posted to MM-Recipes Digest  by Paula  on Sep
  01, 1998

Source: Steve's Recipe Database


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