This issue "H"   03-15-2012

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Harvest Cream Apple Pie
2. Harvest Pumpkin Bread with Orange Butter
3. Herbed Chicken and Cheese Panini
4. Hot Reuben Pot Pie
5. Hungarian Goulash 
1. Harvest Cream Apple Pie

3/4 cup sugar
2 Tablespoons flour
1 cup sour cream
1 egg
1 teaspoon vanilla extract
1/4 teaspoon nutmeg
3 or 4 apples, peeled, sliced
1 unbaked (9-inch) pie shell
1/2 cup flour
1/2 cup sugar
1 teaspoon cinnamon
1/3 cup butter, softened

Combine 3/4 cup sugar and 2 Tablespoons flour in a bowl and mix well.  Stir in the sour cream, egg, vanilla and nutmeg.  Add the apples and mix gently.  Spoon into the pie shell. Bake at 375 degrees for 45 minutes.

Combine 1/2 cup flour, 1/2 cup sugar and cinnamon in a bowl and mix well.  Cut in the butter until crumbly.  Sprinkle over the baked pie. Bake at 400 degrees for 10 minutes longer. Serve warm or at room temperature with vanilla ice cream.
NOTE:  One cup sliced or chopped apple is the equivalent of one medium apple.

2. Harvest Pumpkin Bread with Orange Butter


1 teaspoon baking soda
1/2 cup hot water
3/4 cup vegetable oil
3 cups sugar
2 cups canned pumpkin
4 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon salt
3-1/2 cups all purpose flour


1/2 pound butter, softened
1/2 box powdered sugar
Grated rind of 2 oranges
2 Tablespoons orange juice concentrate


1.  Preheat oven to 350 degrees.  Prepare Pumpkin Bread: Dissolve soda in hot water.
2.  Mix together oil, sugar and pumpkin and add to soda mixture.
3.  Add eggs, cinnamon, cloves, salt and flour and mix until moistened.
4.  Pour batter into 2 greased and floured loaf pans.  Bake for 1 hour.  Remove from loaf pans and cool on wire racks.
5.  Prepare Orange Butter:  Beat butter and sugar together.
6.  Add orange rind and juice concentrate and mix well.  Place into decorative crock and serve with Pumpkin Bread.

YIELDS:  2 loaves
3. Herbed Chicken and Cheese Panini

Pound cooked chicken thin, slide into a pita with cheese and tomatoes, add onion and a sprinkling of fresh herbs, and you've got a winning sandwich.

Prep Time: 25 Min

Total Time: 25 Min

Makes: 2 servings

1 tablespoon butter or margarine, softened
1 tablespoon chopped fresh herbs (such as parsley, basil, thyme, oregano)
2 boneless skinless chicken breasts, pounded thin (about 1/2 lb)
   Salt and pepper to taste, if desired
1 tablespoon olive oil
1/2 cup sliced red onion (about 1/2 medium onion)
2 (7-inch) pocketless pita breads or flatbreads, each cut in half
4 slices sharp Cheddar cheese (about 1 oz each)
1 medium tomato, thinly sliced.

1. In small bowl, mix butter and herbs until blended; set aside.

2. Season chicken with salt and pepper. In 10-inch nonstick skillet, heat oil over medium-high heat until hot. Cook chicken in oil about 5 minutes, turning occasionally, until no longer pink in center. Remove chicken from skillet; set aside and keep warm. To same skillet, add onion; cook about 3 minutes, stirring occasionally, until tender. Remove onion from skillet, set aside. Reduce heat to medium.

3. Spread generous half teaspoon herbed butter on outside of all of 4 bread halves. Place 2 halves in heated skillet, buttered side down. Top each with 1 slice cheese, 1 chicken breast, half of the onion and sliced tomato, and another slice cheese. Top with remaining pita bread halves.

4. Cook about 2 minutes, pressing down with spatula, until bottom is golden brown. Turn; cook about 2 minutes longer, pressing again with spatula, until cheese is melted. To serve, cut each sandwich in half.

For easy prep, purchase chicken breasts that have already been pounded (they may be labeled as chicken cutlets).

If you don’t have fresh herbs on hand, substitute 1 teaspoon dried herbs..High Altitude (3500-6500 ft)

High Altitude Directions (3500-6500 ft):

Nutrition Information:

1 Serving (1 Serving)Calories 670(Calories from Fat 320),Total Fat 36g(Saturated Fat 18g,Trans Fat 1g),Cholesterol 150mg;Sodium 790mg;Total Carbohydrate 39g(Dietary Fiber 2g,Sugars 4g),Protein 47g;Percent Daily Value*:Vitamin A 30.00%;Vitamin C 10.00%;Calcium 40.00%;Iron 20.00%;Exchanges:1 Starch;0 Fruit;0 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;1 1/2 Milk;1 Vegetable;0 Very Lean Meat;4 Lean Meat;0 High-Fat Meat;2 1/2 Fat;Carbohydrate Choices:2 1/2;*Percent Daily Values are based on a 2,000 calorie diet..

4. Hot Reuben Pot Pie

Pillsbury® Grands!® Jr. Golden Layers® biscuits provide an easy topping to this cheesy pot pie that's made using corned beef and sauerkraut - a perfect casserole dinner.

Prep Time: 10 Min

Total Time: 1 Hr 5 Min

Makes: 6 servings

   1 can (14 oz) sauerkraut, drained
1/2 cup chili sauce
1/4 cup mayonnaise
   1 lb sliced corned beef (from deli), cut into 1/2-inch strips
   1 can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk biscuits
   1 cup shredded Swiss cheese (4 oz)

1 Heat oven to 375°F. Spray 2-quart round casserole with cooking spray.
2 Spread sauerkraut evenly in bottom of casserole. In medium bowl, stir chili sauce and mayonnaise until blended. Add corned beef; toss until evenly coated. Spoon over sauerkraut. Cover; bake 30 minutes.
3 Meanwhile, separate dough into 10 biscuits; cut each biscuit crosswise in half. Arrange biscuit pieces over partially baked casserole. Bake uncovered 18 to 20 minutes or until biscuits are golden brown. Sprinkle cheese over top. Bake 3 to 5 minutes longer or until cheese is melted.
Pastrami can be used in place of the corned beef.
Although this casserole bakes for almost an hour, the preparation is quick and simple.

High Altitude (3500-6500 ft)High Altitude Directions

Nutritional InformationNutrition Information:

1 Serving (1 Serving)
Calories 440
(Calories from Fat 210),
Total Fat 24g
(Saturated Fat 8g,
Trans Fat 2g),
Cholesterol 50mg;
Sodium 2320mg;
Total Carbohydrate 32g
(Dietary Fiber 3g,
Sugars 7g),
Protein 25g;Percent Daily Value*:
Vitamin A 6.00%;
Vitamin C 10.00%;
Calcium 15.00%;
Iron 20.00%;Exchanges:
1 1/2 Starch;
0 Fruit;
1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1 1/2 Fat;Carbohydrate Choices:
2;*Percent Daily Values are based on a 2,000 calorie diet.

5. Hungarian Goulash

A spicy and traditional European treat

From, "from Little Rock Cooks ...Recipes Handed Down from Generation to Generation" published in cooperation with your Daily InBox newsletter.


2 pounds lean beef or veal, cut into 1-inch cubes
Salt and freshly ground pepper to taste
2 Tablespoons peanut oil (or salad oil)
2 teaspoons butter
2 cups onions, thinly sliced
1-1/2 Tablespoons paprika
1-1/2 Tablespoons flour
1-1/2 cups beer
1/2 cup fresh or canned chicken broth
1 teaspoon Dijon or Duseldorf mustard
1 teaspoon caraway seeds
1 cup sour cream


Season meat with salt and pepper.  Heat oil and butter in skillet and brown meat on all sides.  Transfer meat to heavy casserole.  Add onions to skillet and cook, stirring, until wilted, adding more butter if necessary.  Stir in paprika and flour.  Add beer and chicken broth, then mustard and caraway seeds, and bring to a boil.  Add salt to taste and pour mixture over meat.  Cover and bake at 350 degrees for 1 to 1-1/2 hours.  Just before serving, stir in sour cream.  Serve with noodles or dumplings.

SERVES: 4 - 6Copyright 1972 The Junior League of Little Rock, Inc.  All rights reserved.  To purchase copies of Little Rock Cooks, 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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