This issue "J"   03-22-2012

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Jagerschnitzel
2. Jakarta Delight
3. Jalapeno Corn Mashed Potatoes
4. Jamaican Yam Casserole
5. Jam-Filled Yogurt Muffins
1. Jagerschnitzel

Try this delicious German dinner dish.

From, "Traditions...A Taste of the Good Life" published by The Junior League of Little Rock, Inc. in cooperation with your Daily InBox newsletter.

4 to 6 pork or veal chops Flour seasoned to taste with salt, pepper and paprika
1 egg, lightly beaten with 1 Tablespoon water
Bread crumbs
1/2 cup vegetable oil
1/2 onion, chopped
1 Tablespoon butter
1 (4 ounce) can sliced mushrooms, drained
1 Tablespoon lemon juice
1 (8 ounce) carton sour cream
1 Tablespoon water Salt to taste Pepper to taste Paprika to taste
1 lemon, cut into 6 slices

Step 1

Cut excess fat from chops and pound slightly with meat mallet. Dredge in flour, dip in egg mixture, and then dip in bread crumbs.  Fry in oil in a 10 inch skillet until done.  Remove to a warm platter.  In a separate skillet, saute onion in butter.  Add mushrooms and lemon juice.

Step 2

Before serving, add sour cream, water, salt, pepper and paprika.  Pour over chops and garnish with lemon slices.
NOTE:  Authentic German dish which is good served with red cabbage, cottage fries and a cucumber salad.
2. Jakarta Delight
Yield: 6 Servings
Categories: Dessert


      6    Bananas, peeled
      1 c  Orange juice
      1 c  Brown sugar
    1/2 c  Grated coconut
    1/2 c  Dry cake crumbs (from sponge cake or yellow cake)
    1/4 ts Nutmeg
    1/4 ts Cinnamon

  1. Split bananas in buttered baking dish.
  2. Mix orange juice and sugar and pour over the bananas.
  3. Mix together crumbs, coconut, and spices.
  4. Sprinkle over top. Bake for 20 minutes at 350F. and serve warm. Can also be topped with ice cream or whipped cream (or both!). Posted to The Gourmet   Connection Recipe Page Newsletter 09 Mar 97 by Gourmet Connection on Mar 09, 1997

3. Jalapeno Corn Mashed Potatoes
Yield: 6 Servings
Categories: Potatoes


     12 oz Cream cheese; cut in cubes
    1/4 c  2 percent milk
      5 tb Butter
      5 c  Mashed potatoes; plain
      4    Jalapeno peppers seeded and minced; (see -note)
  1 1/2 c  Corn; cooked and drained
      2 ts Salt
      2 ts White pepper

Preheat oven to 350 degrees.  Butter a 13-by-9-inch glass baking dish.  Place the cream cheese milk and butter in a saucepan and cook, stirring,   over low heat until the cheese has melted. Place mashed potatoes in a large   bowl and stir in cheese mixture.  Add the jalapenos, corn salt and pepper.   Mix well and soon into the baking dish. Bake about 30 minutes. NOTE: wear   gloves when handling fresh chilies; the oils can cause a burning sensation   on your skins. Typed by: Brenda Adams, please let me   know if there are errors. Posted to mc-recipe 8/15/96 Source: Linda Glick   Conway: Country Inns and Back Roads Cookbook, recipe comes from Grant   Corner Inn in Santa Fe, New Mexico   Posted to MC-Recipe Digest V1 #201  
Date: Thu, 15 Aug 1996

4. Jamaican Yam Casserole
Yield: 2 Servings
Categories: Vegetables, Potatoes


      1    1-lb can
    1/2 md Banana -- thickly sliced
    1/4 c  Orange juice
    1/2 ts Salt
    1/8 ts Pepper
      2 tb Pecans -- coarsely chopped
      2 tb Toasted flake coconut
           Yams -- drained

Start heating oven to 350.  In a buttered 1-qt casserole, arrange yams, banana.  Pour juice over all.  Sprinkle with salt, pepper.  Top with pecans and coconut. Bake, covered, 30 minutes.
Source:  Good Housekeeping Cookbook; edited by Dorothy B. Marsh; published by Harcourt, Brace & World, Inc
5. Jam-Filled Yogurt Muffins
Yield: 1 Servings
Categories: Bread


1 1/2 c  All-purpose flour
    1/2 c  CREAM OF WHEAT Cereal, see note
    1/2 c  Firmly packed light brown sugar
      1 tb Baking powder
      1 tb Grated lemon peel
      1 ts Poppy seed
      1    Container lowfat vanilla yogurt, (8-ounce)
      2    Eggs
    1/4 c  Margarine, melted
    1/3 c  Jam or preserves, any flavor

  Note: (1/2-minute, 2 1/2-minute or 10-minute stovetop cooking)
  In small bowl, combine flour, cereal, brown sugar, baking powder, lemon peel and poppy seed; set aside.
  In large bowl, combine yogurt, eggs and melted margarine. Stir into flour mixture just until moistened. Spoon batter into 12 greased 2 1/2-inch muffin-pan cups. Bake at 375? F for 18 to 20 minutes or until lightly golden. Remove muffins from pan onto cooling rack. While muffins are still warm, poke hole in center of the top of each muffin using back of spoon. Fill center of each hole with jam or preserves. Serve warm.
  Place cereal on waxed paper; set aside. In medium bowl, blend orange juice, orange peel, eggs, sugar and vanilla. Dip each bread slice into orange juice mixture; coat lightly with cereal.
  In large skillet, over medium-low heat, melt 1 teaspoon margarine. Cook 2 or 3 bread slices at a time to brown both sides, adding more margarine as needed. Serve with powdered sugar if desired.
  NOTES : Makes 12 muffins
  Recipe by: Nabisco Cream of Wheat web page Posted to TNT - Prodigy's Recipe Exchange Newsletter  by Cathy  on Apr 27, 1997


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A CraftELady Mailing
Julia G
Tulare CA


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