This issue "I" 09-08-2011

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. Ice Cream in a Bag
2. Individual Meat Loaves
3. Inside Out Ravioli

4. Italian Baked Eggplant
5. Italian Cheesecake

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1. Ice Cream in a Bag

Categories: None

Yield: 1 servings

1 c Whole milk or whipping cream
1/2 ts Vanilla
2 tb Sugar
1 pt Size zipper freezer bag
1 ga Siz zipper freezer bag
Enough ice to fill gallon bag 1/2 full
6 tb Salt

This one is fun to do with kids.

Pour milk, sugar and vanilla into pint size bag. Zip closed, squeezing out air. Gently knead to mix sugar into milk. Fill gallon bag 1/2 full with ice. Pour salt over ice. Put small bag into large bag and zip the large bag closed. Shake bag for about 5 minutes. Wipe off the small bag after removing from large bag. Open and eat

Posted to JEWISH-FOOD digest by Elaine Arnold <Elaine@r-place.com> on Jan 08, 1999, converted by MM_Buster v2.0l.

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2. Individual Meat Loaves

Categories: Cklive19, Pdate

Yield: 1 servings

1 sm Onion; minced
1    Green bell pepper; minced
      Salt and pepper
1    Clove garlic; minced
3/4 c Milk
2 sl Bread
1/2 lb Ground beef
1/2 lb Ground pork
1/2 lb Ground veal
1    Egg
2 tb Ketchup
1 tb Parmesan cheese

Saute the onion and pepper in the oil for 4 to 5 minutes, or until tender but not browned. Season to taste with salt and pepper and stir in the garlic. Cook for 1 minute and set aside to cool.

Preheat the oven to 350 degrees. In a bowl, pour the milk over the bread and let soak for 5 minutes. Squeeze the excess milk from the bread and combine with the remaining ingredients, adding the onion mixture and season with salt and pepper. Divide the mixture into 6 even portions and shape into mini loaves. Bake for 20 minutes, or until done.

Yield: 6 individual loaves

Converted by MC_Buster.

Per serving: 2071 Calories (kcal); 138g Total Fat; (60% calories from fat); 141g Protein; 60g Carbohydrate; 759mg Cholesterol; 1337mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 18 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 17 1/2 Fat; 1/2 Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9314

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3. Inside Out Ravioli

Categories: Beef, Casseroles, Pasta

Yield: 8 servings

      1 lb Ground beef; uncooked
      1    Jar spaghetti sauce; (32 oz.)
      1 c Longhorn cheese; grated
   1/2 c Romano cheese; grated
      1 c Mozzarella cheese; grated
      3 c Medium shells; uncooked
      1 pk Frozen chopped spinach; (10 oz.)
    1/2 c Oil

Thaw and drain moisture from spinach. Combine all ingredients, except mozzarella cheese in bowl and mix to combine. Pour into 9x13 inch pan and top with mozzarella cheese. Bake in a 350 degree oven for 45 minutes to 1 hour. Recipe from Cathy Telzrow. Typed by Lynn Thomas. Source: Hudson Cooks, compiled by the Hudson Community Playground Project, Hudson, Ohio. Lynn's notes: I made this 3-12-97. Extremely easy to make and tastes just like ravioli. Definitely a recipe to make often.

By WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on 4 Ap, r 1997

Recipe by: Hudson Cooks

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4. Italian Baked Eggplant

You might want to keep this one all to yourself
From, "Great Lake Effects...Buffalo Beyond Winter and Wings," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

1 large eggplant
1 clove of garlic, thinly sliced
1/4 cup olive oil
1 large white onion, finely chopped
1 rib celery, peeled, finely chopped
1 (15-ounce) can stewed tomatoes
1 Tablespoon sugar
1 teaspoon finely chopped fresh basil
Salt and pepper to taste
1/2 cup shredded sharp Cheddar cheese

TO PREPARE:

Cut the eggplant lengthwise into halves. Scoop out the pulp carefully, leaving the shells intact. Chop the pulp into 1/2-inch pieces. Saute the garlic in the olive oil in a 12-inch skillet for 2 minutes. Add the eggplant pulp, onion and celery; reduce heat to medium. Saute for 10 minutes or until the vegetables are tender, stirring frequently.

Stir in the undrained tomatoes. Cook until thickened and most of the liquid has evaporated, stirring frequently. Add the sugar, basil, salt and pepper and mix well. Spoon into the shells; sprinkle with the cheese. Arrange the stuffed shells in a shallow baking dish; pour hot water to a depth of 1/2 inch around the shells. Bake at 375 degrees for 20 to 30 minutes or until light brown.

SERVINGS: 2
Copyright 1997 The Junior League of Buffalo, Inc. All rights reserved. Visit The Junior League of Buffalo website (http://www.jlbuffalo.org) to purchase copies of Great Lake Effects: Buffalo Beyond Winter and Wings, e-mail jlb@buffnet.net or call (716) 884-8865.

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5. Title: Italian Cheesecake
Yield: 12 Servings
Categories: Desserts

Ingredients:

      1 c Graham cracker crumbs, dry
      2 tb Oil; or melted butter
      1 tb Honey; + 2/3 cup
      4    Egg
      4 c Ricotta cheese
      2 ts Vanilla extract
      2 tb Flour, whole wheat
      2 ts Lemon peel; slivered
      2 tb Almonds, slivered
      1 tb Pumpkin seeds

Combine crumbs, fat, and 1 tablespoon honey. Press on the bottom of a
9-inch springform pan and chill. Preheat oven to 325F.   With a rotary or
electric beater, mix eggs, one at a time, into ricotta until smooth and
creamy. Beat in remaining honey, vanilla, and flour. fold in lemon peel
and almonds. Pour batter into chilled crust. Scatter seeds on top. Bake
for 1 hour until just firm and lightly colored on top. Turn oven off, open
door, and leave cake to cool for 30 minutes. Then cool completely and chill
before serving. Makes a 9-inch cake; serves 10 - 12

NOTE: Prepare in advance, as cake should be well chilled before being
served. One tenth of this cake furnishes 15 grams protein and 290 calories.

Posted to MM-Recipes Digest by "Robert Ellis" on
Oct 3, 1998

Source: Steve's Recipe Database

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