This issue "E"   03-05-2012

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!
1. Easy Pork Chop Rice and Mushroom Casserole
2. Eggs Basin Street
3. Eggs Creole Recipe
4. Elise's Sesame Noodles
5. Encore Cauliflower Recipe
1. Easy Pork Chop Rice and Mushroom Casserole

4 pork chops
4 Tablespoons oil
2 cloves chopped garlic
1 medium chopped onion
1/3 cup chopped green onions
1/3 cup chopped bell pepper
1 can beef consomme
1 cup water
1 cup uncooked rice
1 (8 ounce) can mushrooms
  Salt and pepper to taste

In a large skillet or Dutch oven brown pork chops in 2 Tablespoons oil and remove.  Saute garlic, onions and bell pepper in remaining oil.  Add consomme, water, rice and mushrooms.  Salt and pepper to taste; stir.  Place pork chops on the top of rice.  Bake at 300 degrees covered for about 30 to 45 minutes.
2. Eggs Basin Street

Wake up to a hearty breakfast waiting for you

From, "Atlanta Cooknotes," published in cooperation with your Daily InBox Newsletter.


10 Tablespoons butter, divided
4 green onions and tops, minced
3 canned tomatoes, seeded and chopped
2 to 3 drops hot pepper sauce
1 cup grated sharp cheddar cheese
8 1/4-inch-thick slices cooked ham
2 fresh tomatoes sliced
4 English muffins, split
8 eggs
Chopped parsley


Saute green onions in four Tablespoons butter for ten minutes.  Add canned tomatoes and pepper sauce; cook two to three minutes.  While sauce is hot, mix in an electric blender at high speed.  Add cheese, blend sauce until smooth, and keep warm.  Cut ham slices in half to fit each  muffin.  Saute ham and tomato slices in four Tablespoons butter.  When cooked, place tomatoes on top of ham slices and keep warm.  Toast muffins, spread remaining two Tablespoons butter, and keep warm.  Poach eggs (see below).  When ready to serve, layer ham, tomato slice, and poached egg on each muffin half.  Top with warm sauce and garnish with parsley.

Poach Eggs:  To poach eggs, gently slide each egg into simmering water to which approximately one teaspoon vinegar has been added.  Poach four to six minutes or until cooked to desired firmness.  Remove from water with a slotted spoon, drain, and serve.  Eggs can also be poached ahead of time, placed in cold water, and refrigerated.  Reheat in simmering water immediately before serving.


3. Eggs Creole Recipe

Whisk yourself a new recipe for breakfast

From, "To Market, To Market ...A Collection of Kentucky Recipes," published in cooperation with your Daily InBox newsletter.

2 onions, thinly sliced
2 green peppers, finely chopped
2 cups celery, finely chopped
2 Tablespoons butter
1 can (4 ounces) mushrooms, drained
1 can (28 ounces) tomatoes, drained
2 Tablespoons flour
8 eggs, hard-boiled and sliced

White Sauce:
4 Tablespoons flour
2 cups milk, divided
4 Tablespoons butter
1 cup grated sharp Cheddar cheese


1.  Sauté onions, green peppers, and celery in butter.  Add mushrooms and tomatoes.  Add flour, and stir until thickened.
2.  Arrange mixture alternately with sliced hard-boiled eggs in a baking dish.  Set aside.

White Sauce:

1.  In a jar, mix flour and 1/2 cup milk.
2.  In a saucepan, heat butter and remaining milk until butter is melted.  Stir in flour mixture, and cook over medium heat until thickened.
3.  Pour white sauce over top of eggs and sprinkle with Cheddar cheese.
4.  Bake as directed.

Temperature:  350 degrees
Time:  30 minutes

SERVINGS: 8To purchase copies of To Market, To Market and other fine cookbooks from the Owensboro League, visit the Junior League of Owensboro, Kentucky website ( or call (270) 683-1430.

4. Elise's Sesame Noodles

Preparation Time: 20 min
Level: Easy
Cook Time: 20 min
Serves: 8

Whole-wheat pasta bolsters fiber and nutrients in this popular Asian noodle salad. The recipe is from Annelise Stuart of Germantown, New York.

1 pound whole-wheat spaghetti
1/2 cup reduced-sodium soy sauce
2 tablespoons sesame oil
2 tablespoons canola oil
2 tablespoons rice-wine vinegar, or lime juice
1 1/2 teaspoons crushed red pepper
1 bunch scallions, sliced, divided
1/4 cup chopped fresh cilantro, divided (optional)
4 cups snow peas, trimmed and sliced on the bias
1 medium red bell pepper, thinly sliced
1/2 cup toasted sesame seeds

Bring a large pot of water to a boil. Cook spaghetti until just tender, 9 to 11 minutes or according to package directions. Drain; rinse under cold water.
Meanwhile, whisk soy sauce, sesame oil, canola oil, vinegar (or lime juice), crushed red pepper, 1/4 cup scallions and 2 tablespoons cilantro (if using). Add noodles, snow peas and bell pepper; toss to coat.
To serve, mix in sesame seeds and garnish with the remaining scallions and cilantro.

Nutritional Information:
Per serving
Calories 345 cal
Calories From Protein -
Calories From Carbs -
Calories From Fat -
Carbohydrates 51 g
Dietary Fiber 10 g
Fat 12 g
Saturated Fat 2 g
Monosaturated Fat -
Polysaturated Fat -
Protein 12 g
Potassium 336 mg
Sodium 542 mg
Iron -
Cholesterol - mg
Folic Acid -

Nutritional Bonus:
Per serving

Vitamin C (100% daily value), Fiber (40% dv), Vitamin A (40% dv). 
5. Encore Cauliflower Recipe

Something great to fire up the oven for

From, "Portland’s Palate ... A Collection of Recipes from the City of Roses," published in cooperation with your Daily InBox newsletter.


1 lemon, halved
1 medium cauliflower, broken into bite-sized pieces
4 tablespoons butter, divided
1/2 cup onion, chopped
3 tablespoons all-purpose flour
1-1/2 cups milk
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon curry powder
1 teaspoon salt
1/2 cup Cheddar cheese, grated
1/4 cup parsley, chopped
1/2 cup bread crumbs


Preheat oven to 350 degrees.

Fill a saucepan with 1 inch of water.  Squeeze one lemon half into water and add salt.  Place cauliflower in saucepan, add squeezed lemon half and bring to a boil.  Boil until cauliflower is just tender.  Drain and set aside.

In a medium saucepan, melt 1 tablespoon butter and saute onion until it is softened.  Add flour and stir into mixture until smooth, approximately 1 minute.  Gradually pour in milk, seasonings and grated cheese.  Squeeze juice from remaining lemon half and add to sauce.  While stirring, add parsley and remove from heat.

Place cauliflower in a buttered 1-1/2 quart baking dish.  Pour sauce over cauliflower.  Sprinkle with bread crumbs and dot with butter.  Bake uncovered at 350 degrees for 30 minutes.

SERVES: 6 - 8Copyright 1992 The Junior League of Portland, Oregon, Inc. All rights reserved.

To purchase copies of From Portlands Palate . . . A Collection of Recipes from the City of Roses, visit the Junior League of Portland, Oregon web site or call (503) 297-6364.


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A CraftELady Mailing
Julia G
Tulare CA


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