This issue "V"   05-07-2012

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Vanilla Almond Coffee
2. Veal with Three Mustards
3. Vegiburgers in Pita Bread
4. Veva's Boiled Raisin Cake
5. Vineyard Chicken Recipe
1. Vanilla Almond Coffee

Categories: Beverages

Yield: 1 Servings

1/3 c Ground coffee
1 ts Vanilla extract
1/2 ts Almond extract
1/4 ts Anise seeds

Place coffee in a blender or food processor fitted with a steel blade. In cup, combine remaining ingredients. W
ith processor running, add flavorings. Stop and scrape sides of container with spatula. Process 10 seconds longer. Store in refrigerator Yields: mix for eight 6 ounce servings.

2. Veal with Three Mustards

Try a new type of dish

From, "Great Lake Effects...Buffalo Beyond Winter and Wings," published in cooperation with your Daily Inbox Newsletter.


6 medium shallots, minced
1-1/2 cups dry white wine
1 cup chicken stock
3-1/2 cups whipping cream
1/3 cup tarragon mustard
1/3 cup Dijon mustard
1/3 cup Moutarde de Meaux
1 Tablespoon butter
12 (3-ounce) veal cutlets
Kosher salt and freshly ground pepper to taste
2 to 3 Tablespoons butter


Measure the eight ingredients for the sauce before cooking the veal.  Set sauce ingredients aside until needed. Flatten the veal cutlets 1/4 inch thick between sheets of waxed paper.  Season both sides of the cutlets with kosher salt and pepper. Heat 1 Tablespoon of the butter in a large skillet over medium heat until hot; do not allow to burn.

Saute the veal in batches in the hot butter for 2 minutes per side, adding the remaining 1 to 2 Tablespoons butter as needed. Transfer the veal to a heated platter; tent with foil to keep warm. Saute the shallots in the pan drippings over medium heat until tender.  Stir in the white wine and stock. Increase the heat to high. Cook until a syrupy consistency, stirring constantly. Reduce the heat to medium-low.

Stir in the whipping cream. Cook until the mixture is of a sauce consistency, stirring constantly.  Whisk in the tarragon mustard, Dijon mustard and Moutarde de Meaux; do not allow to boil.  Add additional whipping cream if sauce is too thick.  Swirl in 1 Tablespoon butter, stirring until blended. Arrange the veal on individual dinner plates; top with the sauce.

SERVINGS:  6Copyright 1997 The Junior League of Buffalo, Inc.  All rights reserved.  Visit The Junior League of Buffalo website ( to purchase copies of Great Lake Effects: Buffalo Beyond Winter and Wings, e-mail or call (716) 884-8865.

3. Vegiburgers in Pita Bread

Categories: Vegetables

Yield: 14 servings

3 c Water
2/3 c Pearl barley
2/3 c Brown lentils
2/3 c Long-grain brown rice
1/4 c Vegetable oil      
2 c  Carrots; grated
1 c  Onion; chopped
1 c  Celery; chopped
1/4 c  Sunflower seeds; shelled
1 tb Garlic; minced
1 tb Basil; fresh, chopped or 1 ts dried, crumbled
2 ts Thyme; fresh, chopped or 1/2 ts dried, crumbled
2 ts Oregano; fresh, chopped or 1/2 ts dried, crumbled
14    Pita bread rounds
4    Eggs; large, beaten to blend
7 tb All-purpose flour
Vegetable oil
Lettuce leaves
Sliced tomatoes

Bring 3 c water to boil in a heavy large pot. Stir in barley, lentils, and rice. Reduce heat to low. Cover and cook until grains are tender, about 40 minutes. Transfer to large bowl. Drain; cool.

Heat 1/4 c oil in a heavy large skillet over medium-low heat. Add carrots, onion, celery, sunflower seeds, and garlic and saute until vegetables are tender, about 12 minutes. Add to grains and cool. Mix in basil, thyme, and oregano. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Preheat oven to 300F. cut tops off pita rounds to form pockets. Wrap in foil an place in oven to warm. Stir beaten eggs and flour into grain mixture. Press 1/2 c mixture between palms of hands to form patty. Repeat with remaining mixture. Heat film of oil in heavy nonstick skillet over medium-high heat. Add patties in batches and cook until golden brown and heated through, about 5 minutes per side. Place 1 patty in each pita round. Top with lettuce and tomatoes and serve.

Posted to KitMailbox Digest by Roberta Banghart on Aug 24, 1998


4. Veva's Boiled Raisin Cake

Categories: None

Yield: 1 Servings      

2 c  Sugar
2 c  Raisins
1/2 ts Cloves
2 tb Cocoa
3 c  Water
1 c  Shortening
3 ts Cinnamon
1/2 ts Cinnamon
1/2 ts Nutmeg
1 ts Salt
4 1/2 c Flour; sifted together with: 3 ts Baking soda
1 c  Nuts
1 pk Chopped dates
1 pk Chopped fruit for fruit cakes

So I'm sending along some of favorite foods my Mom used to fix in the 40's and 50's. Her name is Veva.

Boil the first 10 ingredients for 10 minutes. Cool and add remaining ingredients.

Pour into 3 bread loaf pans (greased) and set them on a cooky sheet to keep the raisins from burning and bake about 1 hr. at 350 F. Better when kept over a long period of time. Posted to Bakery-Shoppe Digest V1 #209 by "William & Evelyn Hall"  on Aug 30, 1997

5. Vineyard Chicken Recipe

Be swept away with this mouth-watering taste

From "River Road Recipes... The Textbook of Louisiana Cuisine," published in cooperation with your Daily InBox newsletter.


1 3-pound chicken, quartered
1 cup dry white wine
1 tablespoon lemon juice
1/4 teaspoon black pepper
1/2 teaspoon paprika
1/4 cup melted butter
1/4 cup finely chopped green onions
3 teaspoons salt
1/4 cup minced parsley


     Place chicken, skin side down, in large casserole.  Blend all other ingredients together and pour over the chicken.  Cover with foil and bake 1 hour in 325 degree oven.  Remove the foil.  Turn chicken skin side up; increase temperature to 375 degrees and bake 30 minutes, basting two or three times.  Increase temperature to 425 degrees for the last 30 minutes of baking time.  Baste frequently (total cooking time is 2 hours).

SERVES: 4Copyright 1959 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... The Textbook of Louisiana Cuisine and other fine cookbooks, or call (225) 924-0298.


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A CraftELady Mailing
Julia G
Tulare CA


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