This issue "W"   02-13-2012

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

1. White Wine Fruit Salad
2. Wild Rice
3. William Shatner's Steak Picado
4. Winners's Chocolate Cake
5. Winter Squash Risotto
1. White Wine Fruit Salad

Categories: Appetizers, Salads, Fruits

Yield: 8 Servings

2 tb Sugar
1/2 c Dry white wine
1 1/2 ts Grated lemon rind      
2 tb Fresh lemon juice
4 c  Honeydew balls or cubes
4 c  Cantaloupe balls or cubes
1 c  Seedless green grapes

In a shallow serving bowl, dissolve sugar in a mixture of wine, lemon rind, and lemon juice, stirring constantly. Gently add fruit. Chill two hours, tossing occasionally. Drain and serve on a bed of lettuce. Yield: 8 to 10 Prep Time: 20 to 30 minutes Chilling Time: 2 hours

Source: Atlanta Cooknotes.

Posted to MM-Recipes Digest V4 #8 by "Cindy Hartlin" on Feb 14, 1999
2. Wild Rice

Add some pizzaz to a mealtime staple!
from Cooking by the Boot Straps, A Taste of Oklahoma Heaven


1 (6-ounce) package long grain and wild rice
1 broth can water
2 (14-ounce) cans chicken broth
4 slices bacon, crisp-cooked, crumbled
  Bacon drippings to taste
  Salt and pepper to taste


Combine the rice, water, broth, bacon, bacon drippings, salt and pepper in a saucepan and mix well.  Cook for 30 to 60 minutes or until the rice is tender and the liquid has been absorbed.  For variety, add minced onion, chopped celery and/or mushrooms.

SERVES:  4 - 8
Copyright 2002 The Junior Welfare League of Enid. All rights reserved. Visit The Junior Welfare League of Enid, Oklahoma website ( to purchase copies of Cooking by the Boot Straps or call the office (580)234-2665. The previous cookbook, Stir-Ups, is also available for purchase.
3. William Shatner's Steak Picado

Categories: Beef, Main dishes, Onions, Peppers tom

Yield: 6 Servings     

      2    Green peppers
      1 lg Bermuda onion,peeled
      4    Ripe tomatoes,peeled
      1 tb Olive oil
      2 lb Lean top sirloin steak
      2 ts Chili powder
      1 pn Dried oregano
      1 c  Garlic, pressed
      1    Salt, to taste
           Freshly ground black pepper

Cut up peppers, onions and tomatoes into 1/2" pieces. Saute in olive oil until onions are transparent. Cube steak into bite sized pieces In separate pan, rubbed with olive oil, sear meat quickly until brown outside, but rare inside. Add sauteed vegetables, chili powder, oregano and garlic. Season to taste. Mix well. Cover and simmer for 10 minutes. Serve at once, alone, or with side dishes of rice, tortillas and green salad, tossed with vinegar-oil dressing and dry red wine.
Notes: This has a lovely flavor. The broth is very thin and I thought best served over hot cooked rice. I only added the tomatoes to the other vegetables when I added the beef, so the tomatoes would not become too mushy.

Recipe By: Celebrity Cookbook, Johna Blinn, '81


4. Winners's Chocolate Cake

Categories: Cakes

Yield: 10 Servings


8 oz Bitter/semisweet chocolate
3/4 c Butter      
2 tb Butter
2 oz Unsweetened chocolate,chop
1 c  Sugar
5 lg Egg,seperate
3 tb Almonds,grind


1/2 c Heavy cream      
3 tb Butter
4 oz Bitter/semisweet chocolate
4 oz Milk chocolate

--------------------GARNISH-------------------------            Raspberries

Preheat oven 350F. Butter & flour 9" springform pan w/2 3/4"sides. Melt bitter/semisweet chocolate, butter & unsweetened chocolate in heavy saucepan over med-low heat, stir constantly til smooth. Pour into bowl & cool slightly. Add sugar, yolk & almonds & whisk til smooth. Using electric mixer, beat whites in large bowl til stiff but not dry. Fold whites into batter in 2 additions. Pour batter into prepared pa. Bake til top is dry & begins to crack & tester comes out w/moist crumbs attached, 40min. Transfer to rack & cool 15min. Press down gently on top of cake to even edges. Cool completely. Bring cream & butter to simmer in saucepan. Reduce heat, add both chocolates & stir til smooth. Let stand til cool but pourable, 1hr. Invert cake onto 8" tart pan bottom or cardboard round. Place cake on rack over cookie sheet. Pour glaze over cake, spreading w/spatula to coat top & sides. Refrigerate til glaze sets, 1hr. ( Can be made 1 day ahead; Keep refrigerated. Let stand 2hrs. at room temp before serving.) Transfer to platter. Garnish.

Source: Bon Appetit, Mar'92,pp82

5. Winter Squash Risotto

Categories: None

Yield: 1 servings

   1 1/2 lb Winter squash; or pumpkin      
      1    Onion; chopped
      2 pt Vegetable stock
      4    Fresh sage leaves; torn up
     12 oz Arborio rice
      2    Medium-sized tomatoes; skinned, de-seeded and chopped
      1 lg Glass dry white wine
           Freshly ground black pepper
      2 tb Fresh parsley; chopped

Cut the squash into 1 cm cubes, discarding skin and seeds.

In a heavy-bottomed frying pan, large enough to take all the ingredients with room to spare, fry the onions in a little of the stock, until tender, without browning. Bring the rest of the stock to a boil, in a separate pan.

Turn the heat down as much as possible to keep warm, without actually boiling constantly.

Add the sage and pumpkin to the onions and stir for about a minute, before adding the rice. Continue stirring for another minute. Add the tomatoes, wine, salt and pepper, and simmer, stirring until the wine has evaporated. Add a couple of ladles of the hot stock. Simmer, again stirring until the liquid has evaporated. Repeat until the rice is tender, but still Al Dente.

Stir in the parsley, check the seasoning and serve.

Posted to fatfree digest by "leanne m. reidy" on Sep 9, 1999



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A CraftELady Mailing
Julia G
Tulare CA


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