This issue "N"   04-09-2012

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Neapolitan Meat Loaf
2. Nectarine & Prosciutto Pizza
3. Never Fail Toffee
4. New England Fried Shrimp
5. No-Bake Macaroni & Cheese
1. Neapolitan Meat Loaf

Source: Burt Wolf's Menu Cookbook

Active Time:  15 Minutes
Total Time:  1 Hour 15 Minutes
Yield:  Makes 6 servings


For Meat Loaf:
5 slices white bread, crusts removed
1/3 cup milk
2 pounds lean ground beef
3 eggs
2 cloves garlic, chopped
2 tablespoons freshly grated parmesan cheese
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/4 pound cooked ham, thinly sliced
1/4 pound fresh mozzarella cheese, sliced
1/3 cup olive oil
1/4 cup white wine

For Omelet:
2 eggs
1 teaspoon water
1 tablespoon butter


Preheat the oven to 375 degrees F.

TO MAKE MEAT LOAF: In a large bowl, soak the bread in the milk. Add the ground beef and mix together. Add the eggs, garlic, Parmesan cheese, parsley, and salt. Mix everything together. On a damp cloth or on a lightly buttered piece of aluminum foil, roll or pat the mixture into a large rectangle, approximately 8 x 10 inches and 1-inch thick. Place the ham slices down the middle of the rectangle of meat, then lay the mozzarella cheese on top of the ham. Set aside.

TO PREPARE OMELET: In a small bowl, beat together the eggs and the water. In a 10-inch skillet over medium-low heat, melt the butter. Add the eggs, tilting the pan to coat evenly. Turn the omelet over and cook the second side. Turn the omelet out of the pan on top of the mozzarella cheese that is on the rectangle of meat.

Using the damp cloth or foil, roll the meat loaf into a cylinder. Seal the seam by pressing it together gently with your fingers.

Into a large baking pan, place the olive oil, then put the meat loaf into the baking pan and gently roll it in the olive oil. Sprinkle the meat loaf with the white wine. Bake in the oven for 50 minutes.

Remove the meat loaf from the oven and allow it to rest for 10 minutes before slicing.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
2. Nectarine & Prosciutto Pizza

Prep Time: 35 min Serves: 6
Cook Time: 35 min Level: Easy  


Here sweet ripe nectarines and salty prosciutto ham are arranged on a crust slathered with basil pesto and sprinkled with assertive blue and provolone cheeses. If you haven’t tried pizza on the grill, you’re missing one of the joys of outdoor cooking. Once you’ve mastered this technique, use it with any selection of toppings that float your boat.


3/4 cup shredded provolone cheese
1/4 cup crumbled blue cheese
Yellow cornmeal for dusting
1 pound whole-wheat pizza dough, (see Tip), thawed if frozen
3 tablespoons prepared basil pesto
1/2 cup thinly sliced prosciutto, (about 2 ounces)
1 large ripe nectarine or peach or 2 fresh apricots, pitted and thinly sliced
1 tablespoon aged balsamic vinegar
1/4 teaspoon freshly ground pepper 

Preheat grill to low.

Mix provolone and blue cheese in a medium bowl; set aside.

Sprinkle cornmeal onto a pizza peel or large baking sheet. When you’re ready to get your pizzas on the grill, turn the dough out onto a lightly floured surface. Dust the top with flour; dimple with your fingertips to shape into a thick, flattened circle—don’t worry if it’s not perfectly symmetrical. Then use a rolling pin to roll into a circle about 14 inches in diameter. Transfer the dough to the prepared peel or baking sheet, making sure the underside of the dough is completely coated with cornmeal.

Slide the crust onto the grill rack; close the lid. Cook until lightly browned, 3 to 4 minutes.

Using a large spatula, flip the crust. Spread pesto on the crust, leaving a 1-inch border. Quickly sprinkle three-fourths of the cheese mixture on top. Top with prosciutto, fruit and the remaining cheese.

Close the lid again and grill until the cheese has melted and the bottom of the crust has browned, about 8 minutes.

Drizzle balsamic vinegar over the pizza and season with pepper just before slicing and serving.

Look for whole-wheat pizza-dough balls at your supermarket. Check the ingredient list to make sure the dough doesn’t contain any hydrogenated oils. 
3. Never Fail Toffee

Categories: Candies, Chocolate

Yield: 1 Servings          

      2 c  Sugar
  1 1/2 c  Butter or margarine
      2 tb Water
    1/2 c  Slivered almonds
      1 lg Milk chocolate bar broken into small pieces

Directions: Combine sugar, butter and water in a heavy saucepan, cook, stirring constantly to the soft-crack stage. Add the alomds, cook, stirring to hard-crack stage. Pour immedaitely on unbuttered cookies sheet, spreading as thin as possible. Place chocolate on hot toffee, spread melting chocolate to cover the toffee.

4. New England Fried Shrimp

Prep Time: 20 min Serves: 4
Cook Time: 20 min Level: Easy

Who doesn’t love a crunchy fried shrimp? This version takes virtually fat-free shrimp out of the deep fryer and pan-fries them in a little bit of oil instead. With 9 grams of total fat and 213 calories per serving, you can feel good about enjoying them.


1 cup pale ale, or other light-colored beer
1 cup whole-wheat pastry flour, (see Ingredient Note) or all-purpose flour
1 teaspoon Dijon mustard
1/2 teaspoon salt, divided
2 tablespoons canola oil, divided
1 pound raw shrimp, (13-15 per pound; see Ingredient Note), peeled and deveined, tails left on
Freshly ground pepper, to taste 

Whisk beer, flour, mustard and 1/4 teaspoon salt in a medium bowl until smooth.

You’ll need to cook the shrimp in two batches. Wait to batter the second batch until the first is cooked. For the first batch, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Hold shrimp by the tail and dip in the batter one at a time. Let any excess batter drip off, then add the shrimp to the hot oil, making sure they aren’t touching. Cook, turning once and adjusting the heat as necessary to prevent burning, until golden brown on the outside and curled, 3 to 4 minutes total. Transfer to a platter.

Wipe out the pan. Add the remaining 1 tablespoon oil to the pan and heat over medium-high. Batter and fry the remaining shrimp. Season all the shrimp with the remaining 1/4 teaspoon salt and pepper and serve immediately.


Ingredient notes: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large super markets and natural-foods stores. Store in the freezer.
Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to be sure you’re getting the size you want, order by the count (or number) per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can’t find certified shrimp, choose wild-caught shrimp from North America—it’s more likely to be sustainably caught.
5. No-Bake Macaroni & Cheese

Source: © EatingWell

Active Time:  20 Minutes
Total Time:  25 Minutes
4 servings, 1 1/4 cups each

Not only is this ultra-creamy version of mac-and-cheese nearly as fast as the boxed variety, but your family will be able to pronounce every ingredient. If they aren't broccoli fans, substitute a frozen vegetable of your choice.

8 ounces whole-wheat elbow noodles (2 cups)
1 10-ounce package frozen chopped broccoli
1 3/4 cups low-fat milk, divided
3 tablespoons flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground white pepper
3/4 cup shredded extra-sharp Cheddar cheese
1/4 cup shredded Parmesan cheese
1 teaspoon Dijon mustard

Bring a large pot of water to a boil. Cook pasta for 4 minutes. Add frozen broccoli and continue cooking, stirring occasionally, until the pasta and broccoli are just tender, 4 to 5 minutes more.

Meanwhile, heat 1 1/2 cups milk in another large pot over medium-high heat until just simmering. Whisk the remaining 1/4 cup milk, flour, garlic powder, salt and pepper in a small bowl until combined. Add the flour mixture to the simmering milk; return to a simmer and cook, whisking constantly, until the mixture is thickened, 2 to 3 minutes. Remove from the heat and whisk in Cheddar, Parmesan and mustard until the cheese is melted.

Drain the pasta and broccoli and add to the cheese sauce. Return to the heat and cook, stirring, over medium-low heat, until heated through, about 1 minute.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Nutrition Information
4 servings, 1 1/4 cups each - Facts Per Serving:

Calories: 412 Fat. Total: 13g Carbohydrates, Total: 56g
Cholesterol: 37mg Sodium: 640mg Protein: 22g
Fiber: 7g % Cal. from Fat: 28% Fat, Saturated: 7g

©1998- 2012



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A CraftELady Mailing
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