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I hope you enjoy the recipes!

[Archives ]

2. Potato and Leek Soup
3. Poverty Burger
4. Power Bars
5. Princess Cookies

1/4 cup  Dijon mustard
1/4 cup  mayonnaise
2 pounds  pork loin, lean, boneless
2 cups  seasoned bread crumbs
1 tbsp  butter or margarine
1      small  onion diced
2 cloves  garlic minced
3 cups  white grape juice
1 tbsp  chicken bouillon granules
16 ounces  sliced peaches canned, undrained, diced

Combine mustard and mayonnaise; brush over roast. Coat roast with bread crumbs, and place roast on a rack in a roasting pan.
Bake at 400 F. for 20 minutes; reduce heat to 325 F. and bake 1- 1/2 hours or until a meat thermometer inserted into thickest portion
registers 160 F.
Slice roast and keep warm.
Melt butter in a heavy saucepan. Add onion and garlic, and saute until tender. Stir in grape juice, bouillon granules, and peach slices; bring to a boil. Cook 10 minutes or until mixture is reduced by two-thirds, stirring occasionally.
Serve with pork.
Serves 8
Nutritional Info:  Per Serving: 287 Calories; 14g Fat (42.1% calories from fat); 3g Protein; 39g Carbohydrate; 1g Dietary Fiber; 43mg Cholesterol; 189mg Sodium.
Exchanges: 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 2-1/2 Other Carbohydrates.

Source: Recipe Ross

2. Potato and Leek Soup
Prep: 20 minutes
Cook: 28 minutes

1  pound russet or Idaho potatoes, peeled and cubed
1  14-ounce can chicken broth
1  medium leek
1  cup sliced celery
2  tablespoons butter or margarine
2  cups peeled, cubed sweet potato
1/4  teaspoon pepper
1/4  teaspoon ground nutmeg
1-1/2  cups milk
1/2  teaspoon salt

1. In a medium saucepan combine the cubed russet or Idaho potatoes and 1 cup of the broth. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until potatoes are tender; do not drain. Cool slightly. 
2. Transfer potato mixture to a blender container or food processor bowl. Cover and blend or process until smooth; set aside. 
3. Meanwhile, wash leek well. Cut into thin slices. 
4. In a large saucepan cook leek and celery in butter or margarine for 3 to 4 minutes or until tender. Add sweet potato, the remaining soup stock or broth, pepper, and nutmeg. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in pureed potato mixture, milk, and salt. Cook and stir about 5 minutes more or until thickened. Season to taste with salt and pepper. Makes 4 servings. 

Nutritional Information
Nutritional facts per serving
calories: 280, total fat: 9g, saturated fat: 5g, cholesterol: 30mg, sodium: 696mg, carbohydrate: 42g, fiber: 5g, protein: 9g, vitamin A: 283%, vitamin C: 50%, calcium: 16%, iron: 9%

Copyright 2005 Meredith Corporation. All Rights Reserved.

Source: Better Homes and Gardens
3. Poverty Burger

2 LB. lean ground beef
1 cans cream of Soup (chicken, celery, mushroom, what ever you like or have on hand)
1 12 oz. bag frozen corn / or if you prefer mixed vegetable...
1 bag Tater Tots

in a 9x13 pan press the ground beef in the bottom, season to taste with salt, pepper, garlic powder, onion powder....Lawrey's Season salt is also seasoned meat with soup spread around, top with frozen corn then tater tots...salt the tots!!!

Bake at 350 about 1 hour.....till ground beef is done!!!

You can mix this recipe up so many ways:
add Green chills on top of soup and season meat with taco seasoning....

Source: Unknown
4. Power Bars

These power bars are delicious and much more nutritious than most
granola bars. They are very filling, too.  Instead of using dried mixed
fruit, feel free to substitute any of your favorite dried fruits.  Same
goes for the nuts.

Yield: 12 bars

1 cup quick-cooking rolled oats
1/2 cup whole wheat flour
1/2 cup wheat and barley nugget cereal (e.g. Grapenuts TM)
1/2 teaspoon ground cinnamon
1 beaten egg
1/4 cup applesauce
1/4 cup honey
3 tablespoons brown sugar
2 tablespoons vegetable oil
1/4 cup unsalted sunflower seeds
1/4 cup chopped walnuts
1 (7 ounce) bag chopped dried mixed fruit

Preheat oven to 325 degrees F (165 degrees C).  Line a 9 inch square
baking pan with aluminum foil.  Spray the foil with cooking spray. In a large bowl, stir together the oats, flour, cereal, and cinnamon.  Add the egg, applesauce, honey, brown sugar, and oil.  Mix well. Stir in the sunflower seeds, walnuts, and dried fruit.  Spread mixture evenly in the prepared pan. Bake 30 minutes, or until firm and lightly browned around the edges. 
Let cool.  Use the foil to lift from the pan. Cut into bars or squares, and store in the refrigerator.

Source: Laws of Humor's Recipes 
5.                        Desserts:
                   Princess Cookies

              from Above & Beyond Parsley...
                  Food for the Senses


1 cup (2 sticks) butter or margarine, softened
1 cup firmly packed light brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups old-fashioned oats
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1-1/2 cups dried whole cherries
1-1/4 cups good-quality white chocolate chunks


Cream butter and sugar together with an electric mixer. 
Add eggs, mixing well, followed by vanilla extract.  In a
separate bowl, combine oats, flour, salt and baking soda. 
Add to creamed mixture in several additions.  Stir in dried
cherries and white chocolate chunks.

Drop by teaspoonsful onto ungreased baking sheets, 1 inch
apart.  Bake in a 375-degree oven for 10 to 12 minutes or
until golden brown.


Copyright 1992 The Junior League of Kansas City, Missouri, Inc.  All rights reserved.
To purchase copies of Above & Beyond Parsley, call the Junior League of Kansas City, Missouri at (816) 444-2112 from 8:30am-4:30pm M-F Central time.

The Junior League of Kansas City, Missouri, 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 Above & Beyond Parsley, are returned to the community.


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A CraftELady Mailing
Julia G
Tulare CA


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