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1. Xarém
2. Yellow Angel Food Cake
3. Yogurt Apple Spice Cake
4. Zippy Chicken Strips
5. Zucchini-Walnut Loaf
1. Xarém (Xerem)

Origin: Portugal     
Period: Traditional

Xarém (also known as Xerem) is a traditional stew from the Algarve region of Portugal that features clams, bacon, sausage and ham and which is thickened with coarse-ground yellow maize meal (Xerem in Portuguese), for which the dish is named.

1kg fresh white clams
100g smoked bacon, sliced into strips
100g hot sausage, sliced
100g ham, sliced into strips
200g coarse-ground yellow maize meal
100ml white wine
salt and black pepper, to taste

Wash the clams thoroughly then leave in a large pan of salted water for at least 2 hours to clean. Mix the maize meal with 250ml water and set aside. Add a little butter to a pan and use to cook the bacon, sausage and ham for a few minutes. Add half the wine and continue cooking until the wine has evaporated then take off the heat and set aside. In the meantime, drain the clams and add to a second pan along with the remaining wine and a little water. Cover and steam the clams for about 8 to 10 minutes, or until opened. Remove the clams and extract the meat from the shells (discard any unopened clams). Strain the cooking liquid and retain. Add the clam meat and cooking liquid to a pan and bring to a simmer. Stir-in the soaked maize meal (with the soaking water) and bring to a simmer. Continue cooking, stirring constantly with a wooden spoon, until the maize meal has swelled and is cooked thr0ugh (the consistency should be that of a thick porridge). Season liberally with black pepper. Transfer to a serving dish, scatter the fried sausage and bacon mix over the top and serve.

Copyright © celtnet
2. Yellow Angel Food Cake  

Submitted By: Theresa
Servings: 12

"My Grandmother made wonderful Angel Food Cakes and sold them. Here is her recipe."

1 1/2 cups white sugar
1/2 cup water
6 eggs, separated 1 cup all-purpose flour
1 teaspoon cream of tartar

1. Whip the egg whites until foamy. Add cream of tartar, and continue beating until stiff. In a separate bowl, beat the egg yolks until lemon coloured.
2. Boil the sugar and water until it reaches the thread stage, 230 - 234 degrees F (110 - 112 degrees C). Beat syrup into egg whites. Fold in egg yolks. Fold in flour. Pour batter into an ungreased tube pan.
3. Bake at 350 degrees F (175 degrees C) for 1 hour. Cool.

ALL RIGHTS RESERVED © 2011 Printed from 4/27/2011

3. Yogurt Apple Spice Cake

Yield: 1 Servings
Categories: Cakes


  2 3/4 c  All-purpose flour; unsifted
  2 1/4 c  Sugar
  2 1/2 ts Baking soda
  1 1/4 ts Baking powder; non-aluminum
      1 ts Cinnamon
    1/2 ts Allspice
      1 ts Salt
    1/4 ts Cloves
  1 3/4 ts Applesauce
  1 1/4 c  Yogurt; plain, nonfat
    1/2 c  Egg substitute
    1/3 c  Vegetable oil
      1 c  Raisins
  1 1/2 c  Yogurt; plain, nonfat
      3 tb Light brown sugar; packed
      1 ts Vanilla extract

In a large bowl, thoroughly combine flour, sugar, baking soda, baking powder, cinnamon, allspice, salt and cloves. Add applesauce, first 1 1/4 cups yogurt, egg substitute and oil; blend well using spoon. Stir in raisins. Pour into greased and floured 12 cup Bundt pan or 13 x 9" pan. Bake at 325 F. for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Loosen cake from sides of pan with knife. Invert onto plate. Cover loosely with foil or wax paper. cool completely. Slice and serve with Quick Yogurt Glaze (recipe follows). 24 servings, each 3 g of fat.

Quick Yogurt Glaze: In a small bowl combine 1 1/2 cups yogurt, light brown sugar, and vanilla. Beat with a fork or wire whisk until smooth and drizzle over cake.

Posted to MC-Recipe Digest V1 #777 by Nancy Berry  on Sep 09, 1997

Source: Steve's Recipe Database

4. Zippy Chicken Strips

3 lbs. boneless chicken breast halves
1/2 c. lemon juice
2 T. soy sauce
3/4 tsp. salt
1 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. paprika
3 c. vegetable oil                                        
Cut chicken into 3 x 1-inch strips and place in a shallow dish.  Combine lemon juice, soy sauce, and salt and pour over chicken.  Cover dish and marinate for 30 minutes.  Combine flour, pepper, salt, and paprika.  Dredge chicken pieces in flour mixture, and fry in hot oil until golden brown-approximately 10 to 15 minutes.  Drain on paper towels.   Yield: 8 to 10 servings. 

5. Zucchini-Walnut Loaf

Source: © EatingWell
Active Time:  30 Minutes
Total Time:  1 Hour 15 Minutes
Yield:  2 mini loaves, 8 slices each                                                           
Lisa Asuncion Feliciano of Manila, Philippines, shared this recipe in our Kitchen to Kitchen department. She recommends making extra loaves when zucchini is abundant because they freeze well.
3/4 cup  whole-wheat flour
3/4 cup  all-purpose flour
1 teaspoon  baking powder
1/4 teaspoon  baking soda
1/4 teaspoon  salt
1 teaspoon  ground cinnamon
1/4 teaspoon  ground nutmeg
2   large egg whites, at room temperature (see Tip)
1 cup  sugar or 1/2 cup Splenda sugar Blend for Baking
1/2 cup  unsweetened applesauce
2 tablespoons  canola oil
1/4 teaspoon  lemon extract (optional)
1 cup  grated zucchini, lightly packed (about 8 ounces)
2 tablespoons  chopped walnuts
Tip: To bring cold eggs to room temperature quickly: Place in a mixing bowl and set it in a larger bowl of warm water for a few minutes; the eggs will beat to a greater volume.
DIRECTIONS                                                                                                                                                          Preheat oven to 350 degrees F. Coat 2 mini 6-by-3-inch loaf pans with cooking spray.                                        
Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.

Whisk egg whites, sugar (or Splenda), applesauce, oil and lemon extract (if using) in a medium bowl. Stir in zucchini.

Make a well in the dry ingredients; slowly, mix in the zucchini mixture with a rubber spatula. Fold in walnuts. Do not overmix. Transfer the batter to the prepared pans.

Bake the loaves until a toothpick comes out almost clean, 40 to 45 minutes. Cool in the pan on a wire rack for about 5 minutes, then turn out onto the rack to cool completely.

© EatingWell Magazine. All rights reserved.
Nutrition Facts per Serving
Yield:  2 mini loaves, 8 slices each                                            
Calories: 118
Sodium:   88mg
Fiber:   1g
Carbohydrates, Total: 22g
Protein:  2g
% Cal. from Fat:   23%
Fat. Total:3g


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