This issue "H"   08-20-2012

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Hawaiian Caesar Salad
2. Heartland Pasta
3. Heavenly Hash Recipe
4. Herb Meat Loaf Recipe
5. Hungarian Goulash
1. Hawaiian Caesar Salad

A refreshing lunch to get you through the day

From the, "Houston Junior League Cookbook," published in cooperation with your Daily InBox Newsletter.


2 Tablespoons olive oil
1 large clove garlic, peeled
2 tomatoes, peeled
2 heads romaine lettuce (or any mixed salad greens)
1/4 cup chopped green onion
1/2 cup grated Romano cheese
1/2 cup (or more) crisp, crumbled bacon
1/2 cup croutons


Pour olive oil into large wooden bowl, sprinkle with salt and rub with garlic.  Remove garlic and place tomatoes, cut into eighths, in bowl.  Add romaine which has been torn into pieces.  Add onions, cheese and bacon.  Pour Mint Dressing over salad.  Add croutons and toss.

Mint Dressing


3/4 cup olive oil
Juice of 2-1/2 lemons
1/2 teaspoon freshly ground pepper
1/4 teaspoon chopped fresh mint
1/4 teaspoon oregano
1 coddled egg


Put olive oil, lemon juice, pepper, mint and oregano into a small bowl.  Add coddled egg and whip vigorously.  (To coddle egg, break egg into boiling water.  Remove from heat and let stand uncovered for 8 minutes.)

SERVES:  6 - 8

Copyright 1968 The Junior League of Houston, Inc.  All rights reserved.  Visit The Junior League of Houston web site ( to purchase copies of the Houston Junior League Cookbook and other fine cookbooks, or call (713) 627-COOK.
2. Heartland Pasta

Travel to Italy tonight with this tasty traditional dish.

From the " Above & Beyond Parsley

...Food for the Senses," published in cooperation with your Daily InBox newsletter.


1 to 1-1/2 pounds fettuccine, cooked
3 Tablespoons olive oil
6 Tablespoons cooked diced bacon
1 Tablespoon chopped garlic
1 large onion, chopped
1 Tablespoon fresh rosemary
1 pound fresh spinach, torn
1/4 cup white wine
Salt and freshly ground pepper, to taste
Red pepper flakes, to taste
Pecorino cheese, to taste

TO PREPARE: In a large saute pan, add olive oil followed by bacon, garlic, onion and rosemary.  Saute until tender.  Add spinach and continue to saute.  Remove mixture and deglaze pan with white wine.  Return mixture to pan and add salt, pepper and red pepper flakes.  Toss with fettuccine and serve with freshly grated Pecorino cheese.


Copyright 1984 The Junior League of Kansas City, Missouri, Inc.  All rights reserved.

To purchase copies of Above & Beyond Parsley, visit the Junior League of Kansas City, Missouri, Inc. cookbook order web site or call (816) 444-2112 from 8:30am-4:30pm M-F Central time.
3. Heavenly Hash Recipe

Hold the potatoes, please

From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily Inbox Newsletter.

2 cups marshmallows
3 cups sugar
1-1/2 cups evaporated milk
1/2 cup cocoa
1/4 cup butter or margarine
2 cups chopped pecans
1-3/4 cups marshmallow creme
1 teaspoon vanilla

Cut marshmallows into pieces and place in a greased 9x12-inch pan.  Mix sugar, milk, cocoa and butter.  Cook mixture until a soft ball is formed when dropped into water (235 degrees).  Add pecans, marshmallow creme and vanilla.  Beat until mixture begins to thicken.  Pour over the broken pieces of marshmallows.  Let cool and harden.  Cut into squares.

Copyright 1979 The Junior League of Baton Rouge, Inc.  All rights reserved.  Visit
The Junior League of Baton Rouge website ( to purchase copies of River Road Recipes II and other fine cookbooks, or call (225) 924-0298.

4. Herb Meat Loaf Recipe

An excuse to head home early.

From, "Little Rock Cooks Recipes Handed Down from Generation to Generation," published in cooperation with your Daily InBox newsletter.

1 pound ground beef
1/4 pound lean sausage
1/2 onion, grated
1/4 teaspoon garlic salt
1 rib celery, chopped
1 egg, beaten
1 teaspoon Accent
6 ounces chili sauce
1/4 cup milk
1 cup herb seasoned stuffing (Pepperidge Farm)
1 teaspoon salt
1/2 teaspoon pepper
1 (8-ounce) can tomato sauce


Mix all ingredients except tomato sauce.  (The best method for mixing this is with your hands.)  Press into a greased loaf pan.  Bake in 350 degree oven for 1 hour.  Remove from oven and pour off grease.  Cover with tomato sauce.  Return to oven for 5 minutes.

For a spicier sauce, mix 16-ounce can tomatoes, 6-ounce can tomato paste, 2 tablespoons chopped onion, sauteed in 1 tablespoon butter, and 2 teaspoons oregano.

SERVES: 4 - 6

Copyright 1972 The Junior League of Little Rock, Inc.  All rights reserved.  To purchase copies of Little Rock Cooks, visit the the
Junior League of Little Rock website ( or call the office at (501) 666-0658.
5. Hungarian Goulash

A spicy and traditional European treat

From, "from Little Rock Cooks ...Recipes Handed Down from Generation to Generation" published in cooperation with your Daily InBox newsletter.


2 pounds lean beef or veal, cut into 1-inch cubes
Salt and freshly ground pepper to taste
2 Tablespoons peanut oil (or salad oil)
2 teaspoons butter
2 cups onions, thinly sliced
1-1/2 Tablespoons paprika
1-1/2 Tablespoons flour
1-1/2 cups beer
1/2 cup fresh or canned chicken broth
1 teaspoon Dijon or Duseldorf mustard
1 teaspoon caraway seeds
1 cup sour cream


Season meat with salt and pepper.  Heat oil and butter in skillet and brown meat on all sides.  Transfer meat to heavy casserole.  Add onions to skillet and cook, stirring, until wilted, adding more butter if necessary.  Stir in paprika and flour.  Add beer and chicken broth, then mustard and caraway seeds, and bring to a boil.  Add salt to taste and pour mixture over meat.  Cover and bake at 350 degrees for 1 to 1-1/2 hours.  Just before serving, stir in sour cream.  Serve with noodles or dumplings.

SERVES: 4 - 6Copyright 1972 The Junior League of Little Rock, Inc.  All rights reserved.  To purchase copies of Little Rock Cooks, visit the the Junior League of Little Rock website ( or call the office at (501) 666-0658.


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A CraftELady Mailing
Julia G
Tulare CA


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