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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Manhattan
2. Mediterranean Potato Salad
3. Mushion Pork
4. Mushroom Soup
5. Mussels Mexicano
1. Manhattan
2 oz. Rye Whiskey
1 oz. Sweet Italian Vermouth
1 Dash Of Angostura Bitters
Maraschino Cherry

Shake first three ingredients with cracked ice and strain into a
chilled cocktail glass.  Serve with a maraschino cherry.
Source: Cocktail Central Daily
2. Appetizers, Salads and Breads:
Mediterranean Potato Salad

from Portlandís Palate...
A Collection of Recipes from the City of Roses


2 cups green beans (1/2 pound)
5 cups red potatoes (10 medium), cubed
1 (2-1/4 ounce) can black olives, sliced
1/3 cup capers, drained
3 tablespoons fresh parsley, chopped
2 to 3 tablespoons fresh dill, chopped
2 to 3 teaspoons freshly-ground pepper
1 teaspoon salt
2 tablespoons freshly-squeezed lemon juice or balsamic vinegar
1/4 cup olive oil


Clean beans, snap off ends and break into 1-inch pieces.  In a saucepan over high heat, blanch beans for 5 minutes, until bright green.  Drain, rinse under cold water and set aside.

In a large stockpot over high heat, boil potatoes in lightly salted water for 10 to 15 minutes until tender (do not peel).  Cool and cut into cubes.

In a large bowl, combine beans, potatoes, olives, capers, parsley, dill, pepper, salt, lemon juice and olive oil and toss.  Chill for at least 2 hours.  Remove from refrigerator 1/2 hour before serving to allow the flavors to blend.

SERVES:  6 - 8

Copyright 1992 The Junior League of Portland, Oregon, Inc.  All rights reserved.

To purchase copies of From Portlandís Palate, visit the Junior League of Portland, Oregon web site or call (503) 297-6364.
3. Mushion Pork

"Pork chops baked with an easy mushroom soup and onion sauce. Great with mashed potato and salad, if desired."

4 servings

4 pork chops
10.75 oz can condensed cream of mushroom soup
1 onion, chopped
2/3 C water

Preheat oven to 350 * F. Place pork chops in a 9x13 inh baking dish. In
a med bowl combine the soup, onion and water. Mix well and pour mixture
over pork chops. Cover dish with aluminum foil and bake in the preheated
oven for 45 min. Remove cover and bake for another 15 min.
4.                  Soups and Vegetables:
                      Mushroom Soup

                from River Road Recipes II...
                      A Second Helping


1 cup chopped green onions
5-1/3 tablespoons butter
2 cups chopped fresh mushrooms
2 tablespoons flour
1 (13-3/4 ounce) can chicken broth
13-3/4 ounces milk
Salt, pepper, cayenne pepper to taste


Saute onions in butter until tender, about 5 minutes.  Add
mushrooms.  Cook 2 minutes.  Add flour and chicken broth
and simmer 5 minutes.  Add milk, salt, pepper and cayenne
pepper and heat.  (You may have to add a little water or
milk if soup taste too rich.)

SERVES 4 to 6

Copyright 1994 The Junior League of Baton Rouge, Inc.  All
rights reserved.

Visit The Junior League of Baton Rouge web site
( to purchase copies of
River Road Recipes II and other fine cookbooks, or call
(225) 924-0298.

The Junior League of Baton Rouge, Inc. is an organization
of women committed to promoting voluntarism, developing the
potential of women and to improving the community through
the effective action and leadership of trained volunteers. 
Its purpose is exclusively educational and charitable.  All
proceeds from League fundraising efforts, including from
the sale of River Road Recipes II, are returned to the
5. Mussels Mexicano

Menu Gameplan
Step 1: Warm the rolls.
Step 2: Prepare and steam the mussels.
Step 3: Make the salad.
Step 4: Serve.

Top  Here's How to Make It in 20 Minutes
Step 1: warm the rolls

Warm Sourdough Rolls

4 sourdough rolls, or more, as desired
In a toaster oven, warm the rolls at 350 degrees until heated through. Transfer the rolls to a napkin-lined basket and keep warm until serving time.
Step 2: prepare and steam the mussels

Mussels Mexicano

4 pounds small mussels
2 garlic cloves
1 jalapeno pepper, seeded and minced
2 tablespoons olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 can (14 1/2 ounces) diced tomatoes, undrained
8 ounces bottled clam juice (or 1 cup dry white wine)
4 tablespoons chopped parsley (for serving)
Freshly ground black pepper
Scrub the 4 pounds mussels, removing "beards," if any. Mince the 2 garlic cloves; seed and the jalapeno pepper.
In a 4- or 5-quart kettle, heat the 2 tablespoons olive oil, the 2 minced garlic cloves, the minced pepper, and the 2 teaspoons chili powder, stirring often, about 2 minutes. Add the 1 teaspoon oregano, the can diced tomatoes including liquid, and 8 ounces clam juice. Bring to a simmer and cook 3 minutes, stirring occasionally.
Add the mussels to the kettle. Cover tightly and steam over high heat, shaking the kettle once or twice, until the mussels open, about 8 minutes.
While the mussels steam, chop enough fresh parsley to measure 4 tablespoons.
Step 3: make the salad

Avocado and Olive Salad

3 ripe avocados
3 tablespoons fresh lime juice (1 large lime)
1/2 medium red onion, cut in thin slices (from the salad bar)
1/2 cup pitted small ripe olives
Salt and freshly ground black pepper
3/4 pound prewashed mesclun or shredded lola rossa salad greens
Peel and pit the 3 avocados; cut into large chunks. Sprinkle with the 3 tablespoons lime juice. Add the 1/2 sliced red onion and the 1/2 cup olives. Sprinkle with salt and pepper and toss lightly.
Line a serving platter with the salad green of choice. Spoon the avocado/olive mixture onto the platter, then chill the salad until serving time.
Step 4: serve

With a slotted spoon, remove the mussels to individual hot serving bowls, discard any mussels that have not opened. Pour the broth and tomatoes in the kettle over the mussels, being careful not to include the last of the broth in case there is a little sand in it. Sprinkle each serving with 1 tablespoon parsley and freshly ground pepper.
Serve the mussels with the warm sourdough rolls. Serve the salad with the mussels or following them, on individual salad plates.


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A CraftELady Mailing
Julia G
Tulare CA


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