This issue "A"   05-17-2012

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Acorn Squash Soup in Shells
2. Antipasto Salad with Vinaigrette Dressing
3. Apple crisp - Diabetic Friendly
4. Applesauce Oatmeal Cookies-Diabetic Friendly
5. Auntie's Cheese Grits
1. Acorn Squash Soup in Shells

It's time to enjoy the crisp breeze of fall

From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.


6 acorn squash of equal size
2 medium onions, chopped
4 Tablespoons butter
3/4 cup bread crumbs
Salt and pepper, to taste
1/8 teaspoon nutmeg
1 cup grated Gruyere cheese
1/4 cup grated Parmesan cheese
6 cups chicken stock
1 cup heavy cream


Preheat oven to 400 degrees.  Cut thin slice off bottom of each squash so it sits level.  Slice cap off squash and reserve.  Scrape out seeds and fibers.  Saute onions in butter until tender.  Add bread crumbs and stir until butter is absorbed.  Remove from heat and stir in salt, pepper, nutmeg, and cheeses.  Place squash in buttered baking pan.

Divide crumb-cheese mixture equally among the squash.  Add enough stock so that the squash is almost full.  Replace cap on each squash.  Bake 45 to 60 minutes or until soup is simmering and squash pulp begins to get tender.  Reduce heat to 350 degrees and bake 15 to 20 minutes until squash is tender.  Squash should not lose its shape.  Stir cream into each squash and adjust seasonings.  Serve soup and remember to scrape the inside of the squash bowl.

SERVINGS:  6Copyright 1997 The Junior League of Atlanta, Inc.  All rights reserved.  Visit The Junior League of Atlanta web site ( to purchase copies of Atlanta Cooknotes and other fine cookbooks, or call (404) 233-4767.
2. Antipasto Salad with Vinaigrette Dressing

Go ahead and expect the delicious flavor you crave

From, "Cooking by the Boot Straps...A Taste of Oklahoma Heaven," published in cooperation with your Daily Inbox Newsletter.



6 Tablespoons olive oil
2-1/2 cup Tablespoons red wine vinegar
2 Tablespoons chili sauce
1 Tablespoon freshly Grated Parmesan cheese
1 garlic clove, minced
1-1/2 teaspoons Worcestershire sauce
1-1/2 teaspoons chopped fresh parsley
1 teaspoon Italian seasoning
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper


1 head lettuce, torn into bite-sized pieces
3 Roma tomatoes, chopped
8 ounces Provolone cheese, cut into 1/2 inch cubes
1-1/2 cups coarsely chopped artichoke hearts
1 (6-ounce) can pitted black olives, drained
1 package sliced pepperoni
1/2 cup drained garbanzo beans
6 mushrooms, sliced
1/2 cup freshly grated Parmesan cheese


For the vinaigrette, combine the olive oil, wine vinegar, chili sauce, cheese, garlic, Worcestershire sauce, parsley, Italian seasoning, sugar, salt and pepper in a jar with a tight-fitting lid and seal tightly.  Shake to mix.

For the salad, combine the lettuce, tomatoes, provolone cheese, artichokes, olives, pepperoni, beans and mushrooms in a salad bowl and mix gently.  Add the vinaigrette and toss to coat.  Sprinkle with the Parmesan cheese.

Copyright 2002 The Junior Welfare League of Enid.  All rights reserved.  Visit The Junior Welfare League of Enid, Oklahoma website ( to purchase copies of Cooking by the Boot Straps or call the office (580)234-2665.  The previous cookbook, Stir-Ups, is also available for purchase.

3. Apple crisp - Diabetic Friendly

Preparation time: 25 minutes
Cooking time: 35 minutes

9 medium apples, peeled and sliced
1/4 cup plus 1/4 cup Splenda, No Calorie Sweetener, granular
1/4 cup plus 1/4 cup sugar
2 teaspoons cinnamon
1/2 cup trans-fat-free margarine
I cup all-purpose flour
I cup old-fashioned oatmeal

Preheat oven to 375F. Toss apples with 1/4 cup Splenda, 1/4 cup sugar, and cinnamon. Transfer apple mixture into a 9 x 13 baking pan. Beat margarine and add the remaining 1/4 cup Splenda and 1/4 cup sugar along with the flour and oatmeal. Blend until well mixed. Evenly distribute flour mixture over apples. Bake for 3540 minutes on the top rack of the oven until topping is lightly browned and apples are soft.

Yield: 15 servings
Serving size: 1/2 cup
Nutrition Facts

Per Serving:
  Calories: 170
  Carbohydrate: 26 g
  Protein: 2 g
  Fat: 7 g
  Saturated fat: 1 g
  Cholesterol: 0 mg
  Sodium: 80 mg
  Fiber: 2 g

Exchanges per serving: 1 starch, 1 fruit, 1 fat
Carbohydrate choices: 2

This column is written by Sandy Bjerkness, R.D., L.D., a research dietitian and freelance writer from Rochester, Minnesota.

4. Applesauce Oatmeal Cookies-Diabetic Friendly

Preparation time: 10 minutes
Cooking time: 10 minutes

1/4 cup shortening
4 ounces (1/2 cup) unsweetened applesauce
1 large egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 1/2 cups old-fashioned oats
3/4 cup plus 2 tablespoons Splenda, No Calorie Sweetener, granular
2 tablespoons (packed) light brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
Nonstick cooking spray

Preheat oven to 375F. Combine shortening, applesauce, egg, and vanilla with mixer. Add flour, oats, 3/4 cup Splenda, brown sugar, soda, salt, and cinnamon, and mix until soft dough forms. Spray a baking sheet with nonstick cooking spray. Drop heaping teaspoons of dough onto baking sheet. Pour remaining 2 tablespoons of Splenda onto a small saucer. Dip a slightly moistened, flat-bottom drinking glass into the Splenda, then gently press each dough ball to flatten slightly. Bake for approximately 10 minutes until cookie bottoms are light brown. Cool and store in a tightly sealed container.

Yield: 18 cookies
Serving size: 2 cookies
Nutrition Facts

Per Serving:
  Calories: 166
  Carbohydrate: 24 g
  Protein: 4 g
  Fat: 6 g
  Saturated fat: 2 g
  Cholesterol: 24 mg
  Sodium: 245 mg
  Fiber: 2 g

Exchanges per serving: 1 1/2 carbohydrate, 1 fat
Carbohydrate choices: 1 1/2

Kathleen Stanley is a Diabetes Educator at Central Baptist Hospital in Lexington, Kentucky. She is coauthor of Quick & Easy Diabetic Recipes for One, published by the American Diabetes Association in 2007.
5. Auntie's Cheese Grits

Enjoy this incredible southern-style flavor

From, "To Market, To Market...A Collection of Kentucky Recipes," published in cooperation with your Daily Inbox Newsletter.


1 cup grits or 2 cups quick grits
1 teaspoon salt
2-1/4 cups water
2-1/4 cups milk
1/2 cup margarine
1 roll (6-ounces) sharp or nippy cheese
1 roll (6-ounces) garlic cheese
2 eggs, well-beaten


1.  Cook grits, salt, water, and milk in a 2-quart saucepan until thick.  Stir occasionally.
2.  To thicken grits, add margarine and cubed cheese.
3.  Beat eggs and stir a portion of the hot grits into the eggs to keep them from cooking.  Add to remaining grits mixture.
4.  Stir until cheese melts and no white grits show.
5.  Pour into a large casserole and bake uncovered.

HINT:  May be prepared ahead of time and cooked when needed.  Also good warmed-up.

SERVINGS:  8 - 10To purchase copies of To Market, To Market and other fine cookbooks from the Owensboro League, visit the Junior League of Owensboro, Kentucky website ( or call (270) 683-1430.



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A CraftELady Mailing
Julia G
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