This issue "J"   08-27-2012

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Jack Hunter Peanut Butter Pie
2. Jalapeno Mustard
3. Jamaican Turkey Burgers
4. Jam-Filled Yogurt Muffins
5. Jan's Fresh Fat-Free Tomato Salad
1. Jack Hunter Peanut Butter Pie

Categories: None

Yield: 1 Servings      

     1 c  Low fat Peanutbutter
      8 oz Lowfat cream cheese
    3/4 c  Powdered sugar
     12 oz Lowfat coolwhip
      1    8" Graham Cracker crust

Beat the cream cheese until fluffy and add the remaining ingredients.Combine mixture well and pour into 8" gramh cracker crust. Chill for at least 2 hours and serve (it is so good)

2. Jalapeno Mustard

Categories: Sauce, Condiment, Mustard, Pepper, Jalapeno

Yield: 2 Cups      

      2 c  Prepared mustard
      1 sm Onion; finely chopped
      1    To 2 jalapeno peppers; -- seeded and minced
      1 ds Salt
      1 tb White vinegar
           Garnish: minced jalapeno
           -- pepper

Combine first 5 ingredients, stirring well. Garnish, if desired. Yield: 2 cups. Jean Cole of Alabama, in November, 1995 "Southern Living". Typos by Jeff Pruett.

From: Jeff Pruett Date: 12-06-97 Cooking

3. Jamaican Turkey Burgers
Yield: 2 Burgers
Categories: Poultry, Ethnic


      1 sm Onion, chopped
    1/4 ts Cayenne pepper
    1/4 ts Allspice
    1/2 lb Ground turkey
    1/2 ts Salt
    1/2 ts Black pepper
    1/2 ts Curry powder
    1/2 ts Dried thyme

  Mix all ingredients together and form into 2 large patties. Grill or 5-7
  minutes per side.
  Adapted from Alison Meyer (very loosely based on a meat pattie recipe from
  Sugar Reef Caribbean Cooking by Devra Dedeaux.)
  Source: Lisa Clarke

4. Jam-Filled Yogurt Muffins
Yield: 1 Servings
Categories: Bread


1 1/2 c  All-purpose flour
    1/2 c  CREAM OF WHEAT Cereal, see note
    1/2 c  Firmly packed light brown sugar
      1 tb Baking powder
      1 tb Grated lemon peel
      1 ts Poppy seed
      1    Container lowfat vanilla yogurt, (8-ounce)
      2    Eggs
    1/4 c  Margarine, melted
    1/3 c  Jam or preserves, any flavor

  Note: (1/2-minute, 2 1/2-minute or 10-minute stove top cooking)
  In small bowl, combine flour, cereal, brown sugar, baking powder, lemon peel and poppy seed; set aside.
  In large bowl, combine yogurt, eggs and melted margarine. Stir into flour mixture just until moistened. Spoon batter into 12 greased 2 1/2-inch muffin-pan cups. Bake at 375? F for 18 to 20 minutes or until lightly golden. Remove muffins from pan onto cooling rack. While muffins are still warm, poke hole in center of the top of each muffin using back of spoon. Fill center of each hole with jam or preserves. Serve warm.
  Place cereal on waxed paper; set aside. In medium bowl, blend orange juice, orange peel, eggs, sugar and vanilla. Dip each bread slice into orange juice mixture; coat lightly with cereal.
  In large skillet, over medium-low heat, melt 1 teaspoon margarine. Cook 2 or 3 bread slices at a time to brown both sides, adding more margarine as needed. Serve with powdered sugar if desired.
  NOTES : Makes 12 muffins
  Recipe by: Nabisco Cream of Wheat web page Posted to TNT - Prodigy's Recipe Exchange Newsletter  by Cathy  on Apr 27, 1997
5. Jan's Fresh Fat-Free Tomato Salad

Categories: None

Yield: 1 Servings      

      4 lg Tomatoes; chopped, (yellow and red ones)
      1 c  Chopped sweet peppers; (a mixture of banana, red, yellow, purple, and  green)  (up to 1-1/2)
    1/4    Red onion; diced small
      1    Jalapenos; minced,  (optional), up to 2
    1/2 ts Crushed garlic or 3-4 cloves minced; up to 1
    1/2 c  Red wine vinegar; (could also use white)
           Salt and pepper to taste

Mix everything together in a large bowl. You can eat this right away or chill in the refrigerator.



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A CraftELady Mailing
Julia G
Tulare CA


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