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I hope you enjoy the recipes!

[Archives ]  

1. Pork Lo Mein
2. Pot Roast in Red Wine
3. Potato Cream Filling
4. Pumpkin Fudge
5. Pumpkin Spice Muffins
1. Pork Lo Mein
If Lo Mein noodles are not available, substitute a thin egg noodle.
Serves 4
1 Tablespoon Soy sauce
1 teaspoon Sherry
1 teaspoon Garlic, minced
1 teaspoon Cornstarch
1/2 pound Pork loin, boneless, thinly sliced into 2" x 1" strips
8 ounces Lo mein noodles, dry
2 Tablespoons Oil
1 cup Chicken broth
2 Tablespoons Oyster sauce (bottled)
1 Tablespoon Cornstarch
Whisk together the soy, sherry, garlic and cornstarch in a mixing bowl. Add the pork strips, cover and refrigerate for 20 minutes. Cook the noodles until just tender. Drain and sit aside. Heat the oil in a large skillet or wok. Add the pork and stir-fry quickly (about 3 minutes). Whisk together the broth, oyster sauce and corn starch. Stir into the pork. Toss in the cooked noodles. Cook until thickened (about 2 minutes). Serve warm.

- Nick Sundberg
2.                         Meat and Poultry:
                       Pot Roast in Red Wine
                      from River Road Recipes...
                  The Textbook of Louisiana Cuisine
Small pot roast or 1-1/2 pounds beef, cubed
1 large white onion, sliced
Red wine to cover
4 tablespoons shortening
4 tablespoons flour
1/2 cup hot water
2 beef bouillon cubes
1/2 teaspoon garlic puree
1/2 teaspoon rosemary
1/2 teaspoon ground thyme
Salt and pepper to taste
4 large carrots
Marinate the meat overnight in red wine to cover, to which is added the onion. Remove meat from marinade, drain onion rings and save roux by adding the flour to the shortening and stirring until it is dark brown. Add onion rings. Cook until soft. Add wine from marinade. Add 1/2 cup hot water in which 2 beef bouillon cubes have been dissolved. (More water may be added if necessary.) Season with garlic puree, rosemary, ground thyme, salt and pepper. Put beef back in gravy. Add carrots which have been scraped and cut into chunks. Simmer tightly covered for at least 3 hours or until meat is tender.
Copyright 1959 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 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, are returned to the community.  
3. Potato Cream Filling

1/2 cup Butter
1 cup Potatoes, mashed
1/4 cup Cream cheese
1/3 cup Sugar
1/4 cup Sour cream
1 tsp. Orange rind, grated
3 Egg yolks
1 tsp. Lemon rind, grated
1 tsp. Vanilla
Cream butter until soft. Beat in mashed potatoes and cream cheese. Stir in remaining ingredients.

Source: Recipe Ross
Quote from Ross: "I'm not exactly sure what you'd use this one for, but it sure looked interesting!"
[CraftE note: The ingredients sound to me like a pudding or perhaps used as a pie filling.]
4. Pumpkin Fudge

Enjoy sweet bites of soft and creamy pumpkin fudge that is lightly spiced with cinnamon, nutmeg and ginger. This fudge makes of oodles of candy. Share the sweets! Place the fudge in small plastic bags and wrap with orange ribbon. If desired, gently press a pecan half or candy corn on each square of fudge.


3 cups granulated sugar
3/4 cups (1 ½ sticks) butter
1 -5 1/3 oz. can (2/3 cup) evaporated milk
1/2 cup solid pack pumpkin
1 teaspoon pumpkin pie spice
1 -12 oz. package butterscotch morsels
1 7 oz. jar marshmallow creme
1 cup toasted pecans, chopped
1 teaspoon vanilla extract

Butter a 13 x 9-inch pan. In a heavy saucepan, combine sugar, butter, milk, pumpkin and spice. Cook over medium-high heat. Bring to a boil, stirring constantly until mixture reaches 234° F., about 15 - 20 minutes. (The mixture MUST reach 234°F. It is the Soft Ball stage of candy, and needs to reach that heat for the candy to set up.) Remove from heat; quickly stir in butterscotch morsels, marshmallow crème, nuts and vanilla. Mix until well blended. Quickly pour into greased pan and spread evenly. Cool and cut into little squares. Seal the candy in an airtight container and keep it at room temperature. Will keep for two weeks or longer.

Source: LOH Recipes 
5. Pumpkin Spice Muffins
Get your morning off to a good start with these delicious, nutritious muffins. Because they are sweet, full of spices, and loaded with flavor, these muffins make a perfect accompaniment to a morning cup of coffee or tea.The applesauce and buttermilk make the muffins moist while keeping the fat content down. The whole-wheat flour offers fiber, and the pumpkin has lots of beta carotene. Even the spices offer health protection. If you have any left over, individually wrap them, put them in freezer bags and freeze for up to a month.
Canola oil spray
1 1/2 cups whole-wheat pastry flour
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2 tsp. cinnamon
1/2 tsp. each ginger and nutmeg
1/4 tsp. ground cloves
1/3 cup unsweetened applesauce 
1 cup canned pumpkin
1/3 cup light olive oil
1/3 cup nonfat buttermilk
2 large eggs
1 tsp. vanilla
Preheat the oven to 400° . Spray a 12-cup muffin pan with canola oil. In a large bowl, combine all of the dry ingredients. Stir well to combine. In a medium bowl, combine the applesauce, pumpkin, oil, buttermilk, eggs, and vanilla; mix well. Pour the liquid mixture into the dry ingredients and stir until the flour is just moistened -- do not beat. Immediately divide the batter among 12 muffin cups. Bake for about 20 minutes or until the muffins bounce back when pressed lightly.
Yield: 12 muffins
Nutritional Info: Per Servings: Calories: 189 calories, Total Fat: 8 grams, Sat
Fat: 1 gram, Sodium: 153 grams, Carbohydrate: 27 grams, Dietary Fiber: 3
grams, Protein: 4 grams
Source: LOH Recipes


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Julia G
Tulare CA


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