This issue "F"   03-08-2012

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!
1. 5-Bean Bean Bake
2. Famous Queso Dip
3. Fettuccine and Scallops With Wine Sauce
4. Flank Steak Marinade
5. Forgotten Dessert
1. 5-Bean Bean Bake

Recipe At A Glance

Ready in: 30-60 minutes
Difficulty:   3/5
Serves/Makes:   10


1 can (15 ounce size) pork & beans
1 can (15 ounce size) pinto beans, drained and rinsed
1 can (15 ounce size) butter beans, drained and rinsed
1 can (15 ounce size) lima beans, drained and rinsed
1 can (15 ounce size) kidney beans, drained and rinsed
1 pound bacon, chopped in 1-inch pieces
1 medium onion, sauteed in bacon dripping
1 cup brown sugar
1 cup ketchup
1/4 cup white wine vinegar


Heat the oven to 300 degrees F.

Cook the bacon in a large skillet until crisp. Remove the bacon pieces and drain on paper towels. Add the onion to the bacon drippings and saute until browned.

Mix all of the ingredients in a 3-quart casserole and bake for 45 minutes until heated through; or heat in a crock pot for 4 hours on high, or 6 hours on low.


624 calories, 24 grams fat, 73 grams carbohydrates, 32 grams protein per serving.
Calculated: per serving
Calories (kcal) 624
    % Calories From Fat 33.9%
    % Calories From Carbs 46%
    % Calories From Protein 20.1%
Total Fat (g)     24     Vitamin B6 (mg)     0.5
    Saturated Fat (g)     8     Vitamin B12 (mcg)     0.8
    Monounsat Fat (g)     11     Thiamin B1 (mg)     0.7
    Polyunsaturated Fat (g)     3     Riboflavin B2 (mg)     0.2
Cholesterol (mg)     42     Folacin (mcg)     105
Sodium (mg)     1,543     Niacin (mg)     4
Potassium (mg)     1,717     Caffeine (mg)     0
Total Carb (g)     73     Alcohol (kcal)     0
    Dietary Fiber (g)     18     % Refuse     0
Protein (g)     32    
Calcium (mg)     118     Food Exchanges    
Iron (mg)     7     Grain (Starch)     3 1/2
Zinc (mg)     4     Lean Meat     3
Vitamin C (mg)     21     Vegetable     0
Vitamin A (i.u.)     320     Fruit     0
Vitamin A (r.e.)     32     NonFat Milk     0
    Fat     3 1/2
        Other Carbs     1 1/2
WW Points: 13
*No warranty is made for the accuracy of this data. Exact nutritional data will vary by actual ingredients and brands used. Weight Watchers and POINTS are registered trademarks of Weight Watchers International, Inc. This site is not affiliated with Weight Watchers International in any way. Before starting any diet program consult with your doctor. Points calculations may or may not fit with current Weight Watchers® guidelines.  Please consult Weight Watchers® for the most up to date information.

This recipe from

Recipe ID: 37308
2. Famous Queso Dip

Prep time: 10 minutes
Total Time: 10 minutes
Makes: 3 cups or 24 servings, 2 Tbsp. each

What You Need

1lb. (16 oz.) VELVEETA®, cut into 1/2-inch cubes
1 can (10 oz.) RO*TEL® Diced Tomatoes & Green Chilies, undrained

Make It

MIX ingredients in 2-qt.microwaveable bowl.

MICROWAVE on HIGH 5 minutes or until VELVEETA® is completely melted, stirring after 3 minutes.

Nutrition Information Per Serving

60 calories, 4g total fat, 2.5g saturated fat, 15mg cholesterol, 330mg sodium, 2g carbohydrate, 0g dietary fiber, 2g sugars, 3g protein, 4%DV vitamin A, 0%DV vitamin C, 15%DV calcium, 0%DV iron.

Ro*Tel is a product of ConAgra Foods, Inc.
VELVEETA is a registered trademark of Kraft Foods
3. Fettuccine and Scallops With Wine Sauce
From Better Homes & Gardens

This black-tie seafood and pasta dish takes only 30 minutes to make.

Servings: Makes 4 main-dish servings.
Total Time: 30 mins

1  pound fresh or frozen scallops
6  ounces packaged dried plain and/or spinach fettuccine or linguine
3  cups   sliced fresh mushrooms
4  medium carrots, thinly sliced (2 cups)
8 green onions, sliced (1 cup)
1/2  cup dry white wine
1  tablespoon cornstarch
1/2  teaspoon instant chicken bouillon granules
2  tablespoons margarine or butter
3 to 4  cloves garlic, minced
2  tablespoons snipped parsley
1/2  teaspoon lemon-pepper seasoning

1. Thaw scallops, if frozen. Cut any large scallops in half.
2. In a 4-1/2-quart Dutch oven bring 3 quarts water to boiling. Add pasta; return to boiling. Cook for 5 minutes. Add mushrooms, carrots, and green onions. Return to boiling. Cook, uncovered, for 5 to 7 minutes more or until pasta is tender but slightly firm and vegetables are crisp-tender. Drain pasta and vegetables; keep warm.
3. Meanwhile, in a small mixing bowl stir together wine, cornstarch, and bouillon granules; set aside.
4. In a large skillet melt margarine or butter. Add garlic; cook over medium-high heat about 1 minute. Add scallops, wine mixture, parsley, and lemon-pepper seasoning to skillet. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 to 2 minutes more or until scallops turn opaque.
5. Arrange pasta mixture on individual plates or a large platter. Spoon the scallop mixture over pasta mixture. Makes 4 main-dish servings.

Nutrition information
Calories 364, Total Fat 8 g, Saturated Fat 1 g, Cholesterol 34 mg, Sodium 505 mg, Carbohydrate 47 g, Protein 23 g. Percent Daily Values are based on a 2,000 calorie diet

4. Flank Steak Marinade
Prep Time: 10 Min           
Cook Time: 15 Min           
Ready In: 8 Hrs 25 Min
Recipe Yield  6 servings                             
1 (1 1/2-pound) flank steak, fat trimmed                           
3/4 cup olive oil                           
1/2 cup light brown sugar                           
1/2 cup dry red wine                           
1/4 cup soy sauce                           
3 tablespoons onion powder                           
3 tablespoons honey                           
3 whole green onions, coarsely chopped                           
4 cloves garlic                           
2 tablespoons garlic vinegar                           
1 1/2 teaspoons ground ginger                           
1 1/2 teaspoons garlic powder                                           
Score the flank steak by making shallow crisscross cuts on both sides.                                           
Place the olive oil, light brown sugar, red wine, soy sauce, onion powder, honey, green onions, garlic cloves, garlic vinegar, ground ginger, and garlic powder in a blender. Puree until smooth; pour mixture into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight.                                           
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.                                           
Allow the flank steak to rest at room temperature for 20 minutes. Remove the steak from the marinade, and shake off excess. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside.                                           
Grill the steak on the preheated grill until it starts to firm, and is reddish-pink and juicy in the center, about 7 minutes per side, basting often with the sterilized marinade. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).                                                           

Editor's Note                                                           
The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.                                                           
Nutritional Information                                

Amount Per Serving 
Calories:  482                           
Total Fat:   31.6g                           
Cholesterol:  25mg                           
Powered by ESHA Nutrient Databas

5. Desserts:
Forgotten Dessert

from the Houston Junior League Cookbook


7 egg whites
1 teaspoon cream of tartar
  Dash salt
1/2 cup sugar
1 cup whipping cream
  Fresh or frozen strawberries or raspberries, for topping


Heat oven to 450 degrees.  Beat egg whites slightly.  Add cream of tartar and salt; beat until very stiff.  Continue beating, adding sugar gradually; beat until sugar is dissolved.  Butter a 9-inch x 13-inch Pyrex dish.  Spread mixture in dish; put in oven and turn off heat.  Leave dessert in oven overnight. (Do not peek.)  Next day, whip cream and spread over top of meringue.  Refrigerate at least 4 hours before serving.  To serve, cut into squares and top with sweetened strawberries or raspberries.


Copyright 1968 The Junior League of Houston, Inc.  All rights reserved.  Visit The Junior League of Houston web site ( to purchase copies of the Houston Junior League Cookbook and other fine cookbooks, or call (713) 627-COOK.


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A CraftELady Mailing
Julia G
Tulare CA


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