This issue "N"   09-13-2012

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. New England Cranberry Pot Roast
2. New Mexico Beef Stew with Green Chiles and Posole
3. New York Cheesecake
4. Normandy Seafood Stew
5. Nutty 'n' Natural Popcorn
1. New England Cranberry Pot Roast

Categories: Beef

Yield: 8 Servings      

      2 tb All purpose flour
      1 ts Salt
      1 ts Onion salt
    1/4 ts Pepper
      4 lb Pot roast
      2 tb Shortening
      4    Whole cloves
      1    2" stick cinnamon
      1 cn (16 oz) whole cranberry sauce
      1 tb Vinegar

Combine first 4 ingredients; rub into roast, using all flour mixture. In Dutch oven, slowly brown meat on all sides in hot shortening. Remove from heat;add cloves,cinnamon and 1/2 cup water. Cover tightly and simmer about 2 1/2 hours, or until tender, adding water if necessary. Spoon off fat. Mix cranberry sauce,vinegar and 2 tbsp. water;add to meat. Cover and cook 10 to 15 minutes more.Remove cinnamon;spoon off fat.(When serving.) Pass pan juices with meat. Yields 6 to 8 servings.

2. New Mexico Beef Stew with Green Chiles and Posole

Source: Beef for All Seasons

Active Time:  15 Minutes
Total Time:  2 Hours 45 Minutes
Serves 4 to 6

This classic Southwestern dish is traditional fare during the fall, especially for family gatherings and holiday season celebrations. The long green chiles grown in the Rio Grande Valley in the southern part of New Mexico, especially around Hatch, are among the most flavorful in the world, and with a medium heat, they are popular in many regional recipes. Posole is the Spanish name for field corn that has been treated with slaked lime to remove the tough outer layer of the kernels, similar to hominy. Posole is also the name given to a stew made with pork and posole corn, but beef, lamb, and goat work equally well. Serve this stew with warm flour tortillas, fresh crusty bread, or corn bread.

3 tablespoons olive oil
1 cup all-purpose flour
1 pound top-sirloin or chuck steak, choice grade cut into 1/2-inch dice
3 cups beef stock
2 cups water
1 cup red wine
1 pound fresh posole, rinsed
1 onion, diced
5 garlic cloves, minced
5 New Mexico green chiles, or green Anaheim chiles, roasted, peeled, seeded, and diced
1 teaspoon ground cumin
1 tablespoon dried oregano
3/4 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper
2 russet potatoes, about 8 ounces each, chopped
2 carrots, sliced

TO PREPARE STEW: Heat 2 tablespoons of the olive oil in a large saucepan or stockpot. Place the flour in a shallow bowl or on a large plate and season with salt and pepper. Dredge the beef in the flour, add half to the saucepan, and sear over medium-high heat for about 5 minutes, or until browned on all sides. Remove the beef from the pan with a slotted spoon. Heat the remaining 1 tablespoon of olive oil and repeat for the remaining beef.

Add the first batch back to the pan when the second batch has cooked. Add the beef stock, water, and wine, and bring to a boil. Add the posole, onion, garlic, and green chiles, and return to a boil. Reduce the heat to a simmer and add the cumin, oregano, salt and pepper. Cook, partially covered, for 1 1/2 hours, stirring occasionally. Add the potatoes and carrots, and continue to cook for 1 hour or until the potatoes and posole are tender and the kernels have opened up. Add a little more water if necessary to keep the consistency soupy, and adjust the seasonings as necessary.

WINE RECOMMENDATION: This stew demands a wine of strong character as well. The Rhone Valley of France provides just such wines: Chateauneuf-du-Pape, Gigondas, St. Joseph, and Hermitage are all good choices.

HELPFUL TIPS: You can use dried posole in this recipe, but the stew will take up to 5 hours to cook. If using dried posole, add the potatoes 1 hour before the stew finishes cooking. If posole is unavailable, use canned (precooked) hominy. Rinse it well and add 15 minutes from the end of the cooking process.

Recipe reprinted by permission of Harper Collins. All rights reserved.
Nutrition Information
Serves 4 to 6 - Facts Per Serving:

Calories: 613 Fat. Total: 12g Carbohydrates, Total: 95g
Cholesterol: 46mg Sodium: 390mg Protein: 29g
Fiber: 8g % Cal. from Fat: 18% Fat, Saturated: 0g

1998- 2012
3. New York Cheesecake 

Categories: Dessert

Yield: 16 Servings

1 1/4 c Vanilla wafer crumbs      

      4 tb Margarine; melted
      1 ts Equal "Measure" -or-
      3    Packets Equal sweetener
      2 pk (8-oz) reduced-fat cream cheese; softened
      1 pk (8-oz) fat-free cream cheese; softened
  5 1/2 ts Equal "measure" -or-
     18    Packets Equal sweetener
      2    Eggs
      2    Egg whites
      2 tb Cornstarch
      1 c  Reduced-fat sour cream
      1 ts Vanilla
      1 pt Strawberries; sliced (optional)

Mix vanilla wafer crumbs, margarine and 1 tsp Equal Measure in bottom of a 9-inch springform pan. Reserve 1 Tbs of crumb mixture. Pat remaining mixture evenly on bottom and 1/2-inch up side of pan. Bake in preheated 350 oven until crust is lightly browned, about 8 minutes. Cool on wire rack.

Beat cream cheese and 5-1/2 tsp Equal Measure in a large bowl until fluffy; beat in eggs, egg whites and cornstarch. Mix in sour cream and vanilla until well blended. Pour mixture into crust in pan.

Place cheesecake in roasting pan on oven rack; add 1-inch hot water to the roasting pan. Bake in preheated 300 oven just until set in the center, 45-60 minutes. Remove cheesecake from roasting pan, sprinkle with reserved crumbs and return to oven. Turn oven off and let cheesecake cool in oven with door ajar for 3 hours. Refrigerate 8 hours or overnight.

Remove side of pan; place cheesecake on serving plate. Serve with strawberries.

Makes 16 servings, 39% calorie reduction from traditional recipe. Per serving: 187 calories, 7 g protein, 13 g carbohydrate, 12 g fat, 56 mg cholesterol, 253 mg sodium.




4. Normandy Seafood Stew


Active Time:  30 Minutes
Total Time:  55 Minutes 6 servings

La Marmite Dieppoise
 hails from Normandy, a historic region in Northwest France along the English Channel. It is a lovely, elegant stew to serve in winter and spring. I like to garnish this stew with fresh lemon zest.

1 1/2 pounds live mussels, scrubbed, debearded
1 cup dry white wine, such as Sauvignon Blanc
2 medium onions, chopped, divided
5 fresh Italian parsley stems

2 tablespoons (1/4 stick) unsalted butter
2 large leeks (white part only), chopped
1 fennel bulb, trimmed, chopped
4 cups fish stock
1 bouquet garni (see note)
1 3/4 pounds white fish fillets, such as halibut or flounder, patted dry, cut into 2-inch pieces
8 ounces sea scallops

1 cup creme fraiche or heavy cream
2 large egg yolks
1/2 cup fresh Italian parsley leaves, coarsely chopped
Peel from 1/2 lemon, cut into matchstick-size strips (white pith removed)
Sea salt and freshly ground black pepper

Combine mussels, wine, 1 chopped onion and parsley stems in copper or stainless steel casserole. Cover and bring to boil over medium-high heat. Cook just until mussels open, shaking pan often, about 8 minutes (discard any mussels that do not open). Strain and reserve cooking liquid, adding water if necessary to make 2 cups total. Transfer mussels to large bowl; remove meat from shell. Reserve meat; discard shells.

Melt butter in same casserole over medium heat. Add remaining chopped onion, leeks and fennel. Saute until onion and fennel are translucent and leeks are almost tender, about 5 minutes. Add reserved cooking liquid, fish stock and bouquet garni. Simmer until vegetables are tender and liquid has reduced by about 1/3, about 20 minutes. Add fish and scallops. Cook until fish and scallops are almost cooked through, about 4 minutes. Transfer fish and scallops to warm bowl. Discard bouquet garni.

Whisk creme fraiche and egg yolks in medium bowl to blend. Gradually whisk in 1/2 cup seafood cooking liquid. Whisk cream mixture back into seafood cooking liquid in casserole. Cook until liquid thickens just slightly, stirring constantly, about 3 minutes (do not boil). Add mussels, fish, scallops and any accumulated juices from bowl to casserole. Cook just until seafood is heated through. Season stew to taste with salt and pepper. Stir in parsley and lemon peel. Cook 2 minutes longer.

Ladle stew into bowls and serve immediately.

NOTE: Use parsley stems, fresh thyme branches and dried bay leaves for the bouquet garni.

Recipe created exclusively for by Susan Herrmann Loomis, author of Italian Farmhouse Cookbook.

Recipe reprinted by permission of . All rights reserved.
Nutrition Information
6 servings - Facts Per Serving:

Calories: 474 Fat. Total: 18g Carbohydrates, Total: 19g
Cholesterol: 206mg Sodium: 737mg Protein: 52g
Fiber: 3g % Cal. from Fat: 34% Fat, Saturated: 0g

1998- 2012  
5. Nutty 'n' Natural Popcorn

Yield: 3 quarts

2 tablespoons sunflower seed kernels
2 tablespoons almonds, finely ground
2 tablespoons walnuts or hazelnuts, finely ground
2 tablespoons wheat germ
4-6 tablespoons melted margarine or butter
1 6-ounce package (1 2/3 cups) chopped dried fruits and raisins
2 1/2 quarts popped popcorn

Finely grind sunflower kernels and nuts in a food processor or blender.
Pour melted margarine over popcorn.
Sprinkle with ground nuts and wheat germ; toss to mix.
Stir in dried fruits.



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A CraftELady Mailing
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