This issue "E"   06-07-2012

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Eadies Cream Cheese Chocolate Chip Cookies
2. Eggs Whitney Recipe
3. Endive-Radicchio Salad
4. English Pea Casserole #1
5. Estherville Plantation Fried Shrimp
1. Eadies Cream Cheese Chocolate Chip Cookies

Categories: Cookies

Yield: 1 Servings

1 8 oz. cream cheese
1/2 c Unsalted butter, softened
1/2 c Lightly salted butter, softened
3/4 c Sugar
3/4 c Brown sugar, packed      
1    Egg
1 ts Vanilla
2 1/2 c  Flour
1 ts Baking soda
1/2 ts Salt
12 oz Chocolate chips
1 c  Chopped nuts, optional

Cream cheese, butters, and sugars. Add eggs and vanilla. Combine dry ingredients. Fold into cream cheese mixture. Stir in nuts and chocolate chips. Bake at 350 degrees for 8 to 10 minutes.

From: Chris & Karen

2. Eggs Whitney Recipe

A great way to keep breakfast tasty

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


8 strips bacon
2 English muffins, split
6 teaspoons butter, divided
6 large eggs
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup grated cheddar cheese


Fry bacon, drain, crumble, and set aside.  Toast muffin halves until golden brown and spread each with one teaspoon butter.  Set aside and keep warm.  In a medium-sized bowl, combine eggs and milk, beating until light and foamy.  Stir in salt and pepper.  In a frying pan, heat two teaspoons butter until they begin to bubble.  Add egg mixture, cooking and stirring over medium heat until lightly scrambled.  Place scrambled eggs evenly on each muffin half.  Top with bacon and cheese; serve immediately.

3. Endive-Radicchio Salad

Categories: None

Yield: 4 Servings      

      1    Head curly endive
      1    Radicchio
      1    Head Belgian endive
      3 tb Sesame seeds
      1 tb Sesame oil
      3 tb Peanut oil
      2 tb White wine vinegar
      4 tb Honey
      1 tb Soy sauce
           Salt -- to taste
           Black pepper

Prepare curly endive; remove stems and tear into small pieces. Prepare radicchio; shred. Prepare Belgian endive; julienne. 2. Combine in a large bowl all the greens and sesame seeds. Toss well and set aside. 3. In a small bowl combine the remaining ingredients; blend thoroughly. 4. Pour the dressing over the greens mixture and serve immediately or refrigerate, tightly covered, for a few hours.

Recipe By : Jo Anne Merrill

From: El Charro Cafe Favorite Recipes

4. English Pea Casserole #1

Categories: Casserole

Yield: 10 Servings      

      2 cn (17-oz) English peas; drained
      1 cn (10.75-oz) cream of mushroom soup
    1/3 c  Milk
      4    Hard boiled eggs; chopped
      1 cn (7-oz) pimiento; chopped
    1/2 lb Cheddar cheese; grated
           Buttered bread crumbs

Mix peas, soup and milk together. Put half the pea mixture in a buttered 2-quart casserole. Sprinkle with half the eggs, pimiento and cheese. Dot with butter and repeat layers. Cover top with bread crumbs. Bake at 325 for 25 minutes or until hot and bubbly throughout.


From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9
5. Estherville Plantation Fried Shrimp

Try this delicious southern style fried shrimp dish!

From, "Atlanta Cooknotes-" by The Junior League of Atlanta published in cooperation with your Daily InBox newsletter.


2 pounds raw shrimp in the shell
2 eggs
2 Tablespoons milk or water
  cracker crumbs
  salt and pepper, to taste
  Mazola oil for deep-fat frying
2 Tablespoons butter

Peel shrimp leaving the last segment and tail intact.  Beat eggs with milk or water.  Dip shrimp in this mixture, and roll in a combination of crumbs, salt and pepper.  Fry shrimp in hot oil and butter about five minutes or until golden brown.  Drain on absorbent paper and serve hot.


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A CraftELady Mailing
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