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Hi Everyone!
I hope you enjoy the recipes!
1. Ukrainian Borscht
2. Ultimate Sugar Cookies
3. Umbrella Salads
4. Unusual Chinese Chews
5. Upside-Down Lime & Mango Syrup Cake
1. Recipe: Ukrainian Borscht-Martha Stewart Living

Categories: Soup/stews, Main dish

Yield: 8 Servings      

      1 c  Dried lima beans
      1 tb Unsalted butter
      2    Cloves garlic, peeled and chopped
      2 md Onions, peeled and chopped
      4 c  Shredded green cabbage
      1 cn (28-oz) crushed tomatoes
      6    Carrots, peeled and cut into 1/4-inch-thick rounds
      1 sm Bulb celeriac, peeled and grated
     12 c  Beef Stock (separate recipe)
           Freshly ground pepper
      3 lb Beets, peeled and grated
      3 md Yellow potatoes, peeled and cubed
      5 tb Sugar, or to taste
      3 tb Red-wine vinegar
      3 tb Fresh lemon juice
      2 tb Chopped fresh dill, plus more for garnish
      2 c  Shredded beef, from stock
           Sour cream, as garnish

Place lima beans in a medium saucepan with cold water to cover. Bring to a boil and let boil for 1 minutc. Drain, return beans to pot and cover again with cold water. Bring to a boil, turn heat to low, and let simmer for 30 to 60 minutes, or until beans are firm but not mushy. Add salt to taste in the last 10 minutes. Let cool in liquid until needed.
In a 6-quart stockpot, melt the butter. Add garlic and onions and cook over low heat, covered, for 5 minutes, or until onion is transparent. Add cabbage, tearing long shreds into smaller pieces. Add tomatoes; cook for 5 minutes. Add carrots, celeriac, stock, and salt and pepper to taste; cook, covered, until vegetables arc soft, about 1 hour.
Add half the beets, the potatoes, beans, sugar, vinegar, lemon juice, dill, and shredded beef, and cook 20 minutes more. Add remaining beets and cook 10 to 15 minutes longer, until tender. Adjust seasonings. Ladle into bowls, top with a dollop of sour cream, and sprinkle with more fresh dill.

Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary

Posted to MC-Recipe Digest V1 #514 by kathy <> on Mar 13, 1997

2. Ultimate Sugar Cookies
Yield: 36 Servings
Categories: Cookies


  1 1/4 c  Sugar
      1 c  Butter Flavor Crisco-all-vegetable shortening
      2    Eggs
    1/4 c  Light corn syrup or regular pancake syrup
      1 tb Vanilla
      3 c  All-purpose flour plus
      4 tb Flour (divided)
    3/4 ts Baking powder
    1/2 ts Baking sode
    1/2 ts Salt

DECORATIONS: granulated sugar; colored sugar crystals; frosting; decors, candies, chips; nuts, raisins, coconut; decorating gel

  1.  Heat oven to 375 degrees.
  2.  Combine sugar and Crisco in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs, syrup, and vanilla. Beat until well blended and fluffy.
  3.  Combine 3 cups flour, baking powder, baking soda, and salt. Add gradually to creamed mixture at low speed. Mix until well blended. Divide dough into 4 quarters. TIP: If dough is too sticky or too soft to roll, wrap each quarter of dough with plastic wrap. Refrigerate at least 1 hour.
  4.  Spread 1 tablespoon flour on large sheet of waxed paper. Place one-fourth of dough on floured paper. Flatten slightly with hands. Turn dough over and cover with another large sheet of waxed paper. Roll dough to 1/4-inch thickness. Cut out with floured cutter. Transfer to ungreased baking sheet with large pancake turner. Place 2 inches apart. Sprinkle with granulated sugar or colored sugar crystals, or leave plain to frost when cooled.
  5.  Bake one baking sheet at a time for 5-9 minutes, depending on the size of your cookies (bake smaller, thinner cookies closer to 5 minutes; larger cookies closer to 9 minutes). DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Place sheets of foil on countertop. Remove cookies to foil to cool completely; then frost if desired. Makes about 3-4 dozen cookies. From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc.  Downloaded from Glen's MM Recipe Archive,

Source: Steve's Recipe Database

3. Umbrella Salads
  6 Servings                                                           
RECIPE INGREDIENTS                                                                                                                                                    
6 flour tortillas (8 inches)
2 tablespoons butter, or margarine melted
6 cups torn fresh spinach
1 1/2 cups cubed fully cooked ham
1 1/2 cups sliced fresh mushrooms
1 cup cubed cheddar cheese
3 slices red onion, separated into rings
6 sweet red pepper slices (1/4 inch thick)
6 pitted ripe olives
Salad dressing of your choice
Place six 10-oz. custard cups upside down in a shallow baking pan; set aside. Brush both sides of tortillas with butter; place in a single layer on ungreased baking sheets.

Bake, uncovered, at 400 degrees for 1 minute. Place a tortilla over each custard cup, pinching sides to form a bowl shape. Bake 7-8 minutes or until crisp. Remove tortillas from cups; cool.

Combine spinach, ham, mushrooms, cheese and onion; place about 1 cup in each bowl.

For umbrella handle, cut off a curved end from each red pepper slice; insert straight end into olive. Place in center of salad; arrange salad ingredients to hold handle upright. Serve with dressing.

Reiman Publications, LLC. 2002. All rights reserved.

4. Unusual Chinese Chews
Yield: 1 Servings
Categories: Cookies


      2    Eggs; beaten
      1 c  Fruit sugar
      3 tb Melted margarine
      1 c  Chopped dates
    3/4 c  Blanched almonds; chopped
    1/4 c  Candied cherries; chopped
    1/4 c  Candied pineapple; chopped
  4 1/2 tb Candied ginger root; finely chopped
    3/4 c  Flour
      1 ts Baking powder
    2/3 ts Salt

  Combine eggs, fruit sugar and melted margarine and beat well. Add dates,
  almonds, cherries, pineapple and ginger. Mix well, then add flour, baking
  powder and salt, mixing well. Bake in a greased 8"x8" pan at 350 degrees
  for 45-50 mins. Cut into squares while still warm. Shape into small balls
  or logs and roll in fruit sugar.
  Source Jean Hopkins-Mom Formatted for Mastercook by Carol
  NOTES : These were a special cookie at home when I was growing up. I
  tried to fing a similar recipe but they were never the same. Mom said she
  had lost the recipe but when I went for a visit recently I found the recipe.
  It had been miss filed all these years. I usually add more candied ginger.
  Recipe by: Jean Hopkins-Mom
  Posted to MC-Recipe Digest V1 #872 by Carol & Bob Floyd
   on Oct 28, 1997

Source: Steve's Recipe Database
5. Upside-Down Lime & Mango Syrup Cake
 Source: Dessert - The Grand Finale                   
Active Time:  20 Minutes

Total Time:  1 Hour 45 Minutes
Yield:  Serves 10                                                           
                                                                                                                                                             RECIPE INGREDIENTS                                                                                                                                                        3 mangoes
11 tablespoons unsalted butter, at room temperature
3/4 cup sugar
3 eggs
1 1/2 cups self-rising flour
1 teaspoon baking powder
2 tablespoons grated lime zest
1 tablespoon fresh lime juice
1/4 cup macadamia nuts, chopped into small pieces
Cream or ice cream, for serving

1/4 cup fresh lime juice
1/4 cup sugar
DIRECTIONS                                                                                                                                                         FOR THE CAKE:  Preheat oven to 350 degrees F.  Butter a 9-inch springform cake pan.

Peel and pit the mangoes.  Cut into thin strips.  Arrange mango slices on the bottom of the pan, covering it completely.

Cream the butter and sugar until light and fluffy.  Beat in the eggs, one at a time, beating well after each addition.  Sift together the flour and baking powder and fold into the butter mixture alternately with the lime zest, lime juice and macadamia nuts.

Pour the batter over the mango slices.  Bake for 50 minutes.

Reduce heat to 300 degrees F and bake for 30 minutes more, until a skewer inserted in the middle of the cake comes out clean.  Cool in the pan on a rack for 10 minutes.

FOR THE SYRUP:  Combine the lime juice and sugar in a small nonaluminum saucepan.  Stir over low heat until the sugar dissolves.  Bring to a boil and boil for 3-4 minutes, until the syrup thickens slightly.  Invert the cake onto a serving plate and brush with the lime syrup.

Serve immediately with cream or ice cream.
Weldon Russell. All rights reserved.



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