This issue "D"   03-01-2012

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!
1. Delightful Layered Dessert
2. Devilled Vegetable Rice with Tofu
3. Dijon Roasted Turkey Breast Fillets
4. Double Baked Caramel Pears
5. Dutch Baby
1. Delightful Layered Dessert


1/2 cup butter
1/2 cup finely chopped pecans
1 cup flour
2 Tablespoons powdered sugar

INGREDIENTS for Filling Layer One:
8 ounces cream cheese
1 cup Cool Whip
1 cup powdered sugar

INGREDIENTS for Filling Layer Two:
1 large box chocolate instant pudding mix
2-3/4 cups of milk

INGREDIENTS for Topping:
Remainder of Cool Whip
1 or more of the following Chocolate bar Heath bar chips Chopped nuts

Melt butter, mix with flour, nuts, and sugar. Pat firmly onto bottom of 8 x 11 inch glass baking dish. Bake for 20 minutes in 350 degree oven. Cool well.

TO PREPARE Filling Layer One:
Mix softened cream cheese and powdered sugar. Add Cool Whip and mix well. Spread over cooled crust.

TO PREPARE Filling Layer Two:
Mix following pie directions on pudding box. Spread over layer one.

Spread with Cool Whip making swirls. Sprinkle with chocolate curls (with vegetable peeler shave along edge of chocolate bar), Heath bar chips, and/or chopped nuts. Refrigerate for at least 6 hours.
2. Devilled Vegetable Rice with Tofu

Preparation time: 15 min
Servings: 6
Cooking time: 0 min


1/4 tsp chili powder
1/3 cup oil
1 salt and pepper
1 tsp curry powder
4 spring onions, finely chopped
1/2 green bell pepper, cored, deseeded and sliced
8-3/4 oz cooked rice
1 tbsp lemon juice
13-1/4 oz tofu, cubed
3 tbsp wine vinegar, or rice vinegar
1 tomato, sliced, to garnish
2 tbsp parsley, chopped
1 clove garlic, crushed

Cooking Directions:

Mix cooked rice with tofu, spring onions or leek, parsley, and green pepper. To make the dressing, mix the oil with the vinegar, lemon juice, curry powder, chilli powder, garlic, and salt and pepper to taste, blending well. Add to the rice-and-tofu mixture and toss lightly to mix. Cover and let stand for 1 to 2 hours before serving to allow the flavors to develop. Stir again just before serving. Garnish with tomato slices.

Nutritionist Recommended For:
Low Cholesterol
Low Sodium

Nutrition Facts
Calories 230 % Calories From Fat 74.3%
Total Fat 19g Saturated Fats 2.7g
Mono-unsaturated Fats 11g
Poly-unsaturated Fats 4.6g
Cholesterol 0mg
Sodium 15mg
Total Carbohydrates 5.4g
Dietary Fiber 2.3g
Sugar 1.1g
Protein 10g

More Information

Thiamin B1 0.12 mg
Vitamin A 550 IU
Vitamin K 53 mcg
Vitamin E 2.3 mg
Pantothenic Acid 0.13 mg
Vitamin B6 0.12 mg
Riboflavin B2 0.082 mg
Choline 3.2 mg
Vitamin D 0 IU
Vitamin B12 0 mcg
Vitamin C 16 mg
Niacin B3 0.5 mg

Sodium 15 mg
Zinc 1.1 mg
Copper 0.27 mg
Calcium 440 mg
Iron 2.2 mg
Manganese 0.82 mg
Magnesium 44 mg
Fluoride 0.67 mcg
Phosphorus 130 mg
Potassium 260 mg
Selenium 11 mcg
3. Dijon Roasted Turkey Breast Fillets

Preparation time: 5 min
Servings: 4
Cooking time: 30 min


2 shallots, minced
1-1/2 tbsp Dijon mustard
1 tbsp aluminum foil
1/3 cup heavy cream
1/3 cup dry red wine or chicken stock
1 tsp pepper
2 tsp soy sauce
2 tbsp unsalted butter
4 turkey breast fillets, about 6 oz each
1 tbsp olive oil
1 clove garlic, crushed
1 cup chicken stock

Cooking Directions:

Preheat oven to 450°F. Rub soy sauce into turkey breast fillets. Sprinkle with pepper and set aside 20 minutes. Heat oil in a heavy ovenproof skillet over high heat. Sear turkey 1 minute per side or until browned. Transfer skillet to oven and roast 15-20 minutes or until turkey is cooked throughout. Transfer turkey breasts to a platter. Tent loosely with foil and set aside 10 minutes. Drain excess drippings from skillet. Sauté garlic and shallots in same skillet over medium heat 3 minutes or until golden. Stir in wine. Increase heat to high and simmer 1 minute. Stir in remaining ingredients, except butter. Bring to a boil, stirring frequently. Reduce heat to medium. Simmer 6 minutes or until sauce coats the back of a spoon. Remove from heat. Stir in butter until mixed thoroughly. Serve sauce over turkey.

Nutrition Facts
Calories 380 % Calories From Fat 52.1%
Total Fat 22g Saturated Fats 8.8g
Mono-unsaturated Fats 8.1g
Poly-unsaturated Fats 2.9g
Cholesterol 110mg
Sodium 310mg
Total Carbohydrates 5.8g Dietary Fiber 0.2g
Sugar 1g
Protein 35g

More Information


Thiamin B1 0.098 mg
Vitamin A 470 IU
Vitamin K 3.8 mcg
Vitamin E 0.77 mg
Pantothenic Acid 0.79 mg
Vitamin B6 0.63 mg
Choline 9.2 mg
Riboflavin B2 0.22 mg
Vitamin D 4.9 IU
Vitamin C 1.5 mg
Vitamin B12 0.43 mcg
Niacin B3 8.2 mg


Sodium 310 mg
Zinc 2.5 mg
Copper 0.11 mg
Iron 2.1 mg
Calcium 42 mg
Manganese 0.11 mg
Magnesium 38 mg
Potassium 450 mg
Fluoride 0.66 mcg
Phosphorus 270 mg
Selenium 34 mc

4. Double Baked Caramel Pears

Just as tasty as they sound

From, "California Sizzles...Easy and Distinctive Recipes for a Vibrant Lifestyle," published in cooperation with your Daily Inbox Newsletter.


3 large ripe firm Bartlett pears, peeled, cored and split lengthwise
2 Tablespoons brown sugar
2 Tablespoons dark rum
1/2 teaspoon lemon juice
1 Tablespoon unsalted butter
13 square caramels
1 teaspoon dark rum
Cooking juices from pears
Vanilla ice cream


3/4 cup sugar
3/4 cup water
1 to 2 teaspoons rose water


1.  Preheat oven to 400 degrees.  In an 8-inch square baking pan, arrange pears, cut side down with tops pointing toward center.  Set aside.
2.  Combine brown sugar, 2 Tablespoons rum, lemon juice and butter in microwaveable dish.  Heat on high in microwave until butter is melted, about 30 seconds.  Brush mixture over pears.
3.  Bake, uncovered, until pears are just tender, 20-25 minutes, brushing with pan juices 2 times during baking.  Reserve pan juices.  (Pears can be baked 1 day ahead, covered and refrigerated; let come to room temperature before reheating.)
4.  Melt caramels with 1 teaspoon rum and pan juices in deep microwaveable dish on medium (50 percent power) in microwave for 1 – 1-1/2 minutes, stirring twice.  Watch carefully to avoid scorching.  Stir until smooth.
5.  Cut pear halves lengthwise into quarters.  Pour sauce evenly over pears. Bake uncovered at 300 degrees until heated through, about 12 minutes. Spoon caramel sauce over pears once during reheating.
6.  To serve, arrange 3 pear quarters in individual dessert dishes.  Top with scoops of vanilla ice cream.  Spoon caramel sauce over ice cream.

SERVES:  4Copyright 1999 by The Junior League of Pasadena, Inc.  All rights reserved.  Visit The Junior League of Pasadena website ( to purchase copies of California Sizzles and other fine cookbooks, or call their cookbook hotline at (626) 796-0162.
5. Dutch Baby

Just add your favorite cup of Joe

From, "Traditions...A Taste of the Good Life," published in cooperation with your Daily Inbox Newsletter.


4 Tablespoons butter, melted
3 eggs
1/2 teaspoon salt
1/2 cup sifted flour
1/2 cup milk
Juice of 1/2 lemon
2 Tablespoons butter, melted
Powdered sugar
1/2 cup almonds, toasted (Optional)


Preheat oven to 450 degrees.  Paint the sides and bottom of a cold 8 inch iron skillet with the melted butter.  Place skillet in refrigerator.  Beat eggs in bowl with mixer on medium speed.  Gradually add flour and salt.  Add milk and blend thoroughly.  Pour the batter into the cold, buttered skillet and bake in the preheated oven until it forms a brown crust, approximately 20 minutes.  Mix the lemon juice with the remaining 2 Tablespoons of melted butter.  Pour over the cooked batter and sprinkle with powdered sugar and toasted almonds, if desired.

NOTE:  This is a cross between an omelet and a souffle. It puffs during baking and falls when served. Great with coffee and crisp bacon.


Copyright 1983 The Junior League of Little Rock, Inc.  All rights reserved.  To purchase copies of Traditions... A Taste of the Good Life, visit the the Junior League of Little Rock website ( or call the office at (501) 666-0658.


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A CraftELady Mailing
Julia G
Tulare CA


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