This issue "O"   04-12-2012

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Oatmeal Cake
2. O'henry Bars
3. Old-Fashioned Macaroni and Cheese
4. Orange French Toast
5. Oyster Stew II
1. Oatmeal Cake


Yield: 1 Servings      

1 c  Quaker Oats oatmeal; uncooked
1 1/4 c  Boiling water
1 c  White sugar
1 c  Brown sugar
1/2 c Land O Lakes butter
1 1/2 c Flour      
1 ts Baking soda
1 ts Cinnamon
1/4 ts Nutmeg

Mix oatmeal and water and let stand 20 minutes. Add sugars and butter, then remaining ingredients. Mix well. Bake in greased and floured 9 X 13" pan at 350 degrees for 30 minutes or until tests done with toothpick.

Topping: Mix 1/4 C Carnation Evaporated milk, 6 T Land O Lakes Butter, 1/2 C brown sugar, 1 tsp vanilla and 1 C Bakers' Coconut. Spread on warm cake; brown under broiler.

Posted to brand-name-recipes by "Marie Smith" on Feb 14, 1998

2. O'henry Bars

Categories: Desserts, Cookies

Yield: 36 Servings


1 c Butter; soft
1/3 c Light corn syrup
1/2 c Sugar      
1 c  Brown sugar
4 c  Quick oats

1 c  Chocolate chips
1 c  Peanut Butter

Preheat oven to 300~. Mix all ingredients, except chocolate chips and peanut butter, to a crumble. Pat into a 11x13" lightly greased pan. Bake no more than 12 minutes. Will be soft and runny when taken out of oven, but will set when cooling. TOPPING-Melt chocolate chips and peanut butter together and then spread evenly on top. Chill until chocolate is set.


3. Old-Fashioned Macaroni and Cheese

Categories: Pasta, Main dish, Side dish

Yield: 1 Servings

3 1/2 c Uncooked elbow macaroni (12 oz.)
1/4 c Butter
1/4 c Flour
1 ts Salt
3/4 ts Dry mustard
1/2 ts Pepper           
Few dashes hot pepper sauce
3 1/2 c  Milk
5 c  (20 oz.) shredded cheddar, divided

Cook macaroni in boiling salted water until almost tender. Meanwhile, in a small saucepan, melt butter. Stir in flour, salt, mustard, pepper and hot pepper sauce. Cook and stir until smooth. Drain macaroni; combine with butter mixture in a large bowl and mix well. Stir in milk and 4 cups of cheese. Pour into an ungreased 13x9x2" baking dish. Cover and bake at 350 degrees for 45 minutes or until bubbly. Sprinkle with remaining cheese; let stand 5 minutes before serving.

Serves: 12 From: "Reminisce Extra" Magazine Posted by: Debbie Carlson - Cooking Echo

From: Debbie Carlson Posted to MM-Recipes Digest V3 #266


Date: Sat, 28 Sep 1996 12:31:57 -0500

4. Orange French Toast

Categories: None

Yield: 1 Servings

4 Eggs
2/3 c Orange juice; freshly squeezed
1/3 c Milk
1/4 c Sugar
1/4 ts Ground nutmeg
1/2 ts Vanilla
8 1 inch slice french toast
1/3 c Butter or margarine
1/2 c Pecan pieces
Confectioners' sugar, orange slices and mint for garnish.

With a wire whisk, beat together eggs, orange juice, milk, sugar, nutmeg and vanilla. Place bread in single layer to fit tightly in a 9x13 inch casserole dish. Pour milk mixture over bread. Cover and refrigerate overnight, turning once.

Preheat oven to 400 degrees. Pour melted butter into a different 9x13 inch casserole dish. Spread butter evenly. Arrange soaked bread in a single layer in the casserole dish. Sprinkle with pecan pieces. Bake until golden brown, about 20-25 minutes. When removed from oven, sprinkle with hint of confectioners' sugar for presentation. Garnish with orange slices and fresh mint. Serve with warm maple syrup or fresh fruit. Makes 4 servings.

The McKay House innkeepers add a "secret" ingredient that makes this recipe unique. Guests enjoy trying to "guess" what the ingredient is. However, if prepared in the above manner, you will still enjoy this wonderful dish, but their "secret" ingredient has been left out!

Recipe by: McKay House Bed & Breakfast Inn, Jefferson, Texas

Posted to MC-Recipe Digest by on Feb 13, 1998

5.                      Soups and Vegetables:
                         Oyster Stew II
                   from River Road Recipes II...
                        A Second Helping
1 quart milk
1 cup heavy cream
1 bay leaf
3 stalks celery, finely chopped
  Salt and black pepper
1/2 teaspoon monosodium glutamate
1/4 pound butter
4 Tablespoons finely chopped shallots
4 dozen oysters and liquid
1 bunch parsley, chopped fine
  Cayenne pepper to taste
Simmer milk and cream with bay leaf, celery, salt, pepper and monosodium glutamate.  In another saucepan, melt butter.  Add shallots and cook until soft.  Drain oysters reserving liquid.  Add oysters to butter and shallots and cook until oysters curl (very short time).  Combine with milk, oyster liquid, parsley and cayenne.  The celery may be simmered whole with the milk, then discarded along with the bay leaf.
SERVES:  6 to 8
Copyright 1994 The Junior League of Baton Rouge, Inc.  All rights reserved.
Visit The Junior League of Baton Rouge web site ( to purchase copies of River Road Recipes II and other fine cookbooks, or call (225) 924-0298.
The Junior League of Baton Rouge, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of River Road Recipes II, are returned to the community.


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A CraftELady Mailing
Julia G
Tulare CA


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