This issue "S"   04-26-2012

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Shrimp Mariniere
2. Smoky Pizza
3. Southern Greens
4. Spicy Hot Tomato Sipper (non-alcoholic)
5. Streusel Pie
1.                 Pasta, Seafood and Eggs:
                    Shrimp Mariniere

                from River Road Recipes II...
                      A Second Helping


1/2 cup butter or margarine
1 cup finely chopped shallots
3 tablespoons flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/3 cup white wine
1-1/2 pounds shrimp, boiled and peeled
1 egg yolk, beaten


In a medium skillet, melt butter and saute shallots until tender.  Blend in flour and cook slowly 3 to 5 minutes more, stirring constantly.  Stir in milk until smooth.  Add salt, pepper and wine.  Cook about 10 minutes more.  Remove from heat, add shrimp and quickly stir in egg yolk.  Return to heat and slowly cook until heated through.  Place in ramekins and sprinkle tops with red pepper and heat under broiler until piping hot; or serve over rice or in pastry shells.  Recipe may be frozen and reheated, but not over too hot a flame or mixture might separate.
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.
2. Smoky Pizza

The flavors of smoked meats and cheeses create a wonderful pizza.

Serves 4

1 Pizza crust
1 1/2 cups Smoked provolone cheese, grated
8 Tomato slices
2 Tablespoons Basil, fresh, chopped
3/4 cup Smoked ham, diced
1/2 cup Bacon, cooked and diced
1 1/2 cups Smoked mozzarella cheese, grated

Pre-heat the oven to 425. Top the crust with a layer of
provolone. Add the tomatoes and basil. Top with the meats.
Finish with a layer of mozzarella. Bake for 12-15 minutes
or until the cheese is lightly browned.

- Nick Sundberg
                    Soups and Vegetables:
                       Southern Greens

                    from At Your Service
          Southern Recipes, Places and Traditions


1 pound lean bacon or smoked pork shoulder
3 quarts of water
  Freshly ground pepper to taste
  Salt to taste
3 pounds turnip, collard or mustard greens,
  trimmed, rinsed, chopped


Place the bacon and water in a large saucepan.  Season with pepper.  Bring to a boil.  Cover and reduce the heat.  Simmer for 1 hour.  Season with salt and pepper.  Add the greens.  Simmer, uncovered, for 15 to 17 minutes or until tender.
Copyright 2001 by The Junior League of Gwinnett and North Fulton Counties, Inc.  All rights reserved.
Visit The Junior League of Gwinnett and North Fulton Counties, Inc. web site ( to purchase copies of At Your Service, or call (678) 775-6724.
The Junior League of Gwinnett and North Fulton Counties, in Atlanta, Georgia, is a non-profit organization of women dedicated to voluntarism.  We are committed to developing the potential of women through training, leadership opportunities, and service.  Our purpose is to strengthen our community by creating and implementing collaborative volunteer projects.  Proceeds from the sale of At Your Service will provide funding for our Junior League of Gwinnett and North Fulton Counties' projects.
4. Spicy Hot Tomato Sipper
Source: Better Homes and Gardens

      Start to Finish: 15 minutes

1-1/4  teaspoons ground cumin
1  46-ounce can tomato juice
1/3  cup  lime juice
1/4  teaspoon ground black pepper
1/8  teaspoon ground red pepper
   Fresh cilantro sprigs (optional)
   Lime peel curls (optional)

1. Heat a large saucepan over low heat for 1 to 2 minutes or until hot. Place cumin in saucepan. Cook and stir over low heat for 30 seconds. Carefully add tomato juice, lime juice, black pepper, and red pepper. Bring mixture to boiling, stirring occasionally; remove from heat. Serve immediately. (Or, cool; cover and store in the refrigerator for up to 3 days. To reheat, place mixture in a large saucepan. Heat over high heat until hot, stirring occasionally.) 
2. To serve, ladle into mugs. If desired, top each with cilantro sprig and lime peel curl. Makes 16 (6-ounce) servings. 
Make-Ahead Tip: Up to 3 days ahead, prepare the sipper; cover and chill. To serve, reheat as directed. 

Nutritional Information
Nutritional facts per serving
calories: 17, total fat: 0g, saturated fat: 0g, cholesterol: 0mg, sodium: 294mg, carbohydrate: 4g, fiber: 1g, protein: 1g, vitamin A: 4%, vitamin C: 13%, calcium: 0%, iron: 4%

Copyright 2005 Meredith Corporation. All Rights Reserved. 
5.    Streusel Pie
   1 prepared 9-inch pie crust
   2 29-oz. cans of sliced peaches, drained
   1/3 cup all-purpose flour
   1/2 cup powdered sugar
   1 tsp. cinnamon
   3/4 cup all-purpose flour
   1 tsp. cinnamon
   1/2 cup brown sugar
   1/3 cup butter
   Combine filling ingredients in a large bowl and mix well. Pour into pie crust. Combine all topping ingredients and mix well with fork until crumbly. Sprinkle topping over filling. Bake in preheated oven at 375 degrees for 40 to 45 minutes or until topping is golden brown. You may cover the edges of the pie crust with tinfoil after 20 minutes of baking to prevent excessive browning.
   The Skinny: Use your favorite sugar substitute.

Source: ArcaMax


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A CraftELady Mailing
Julia G
Tulare CA


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