This issue "O"   09-17-2012

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  


1. Ol' Settlers' Baked Beans
2. Olive Pesto Spread
3. Orzo Pudding
4. Our Favorite Tiramisu
5. Ovaltine Froth
1. Ol' Settlers' Baked Beans From, " Great Lake Effects...Buffalo Beyond Winter and Wings" published by The Junior League of Buffalo, Inc. in cooperation with your Daily InBox newsletter.


8 ounces ground sirloin
8 ounces bacon, chopped
1 onion, chopped
1 (16-ounce) can kidney beans
1 (16-ounce) can lima beans, drained
1 (16-ounce) can pork and beans
1/2 cup packed brown sugar
1/3 cup sugar
1/4 cup catsup
1/4 cup barbecue sauce
2 Tablespoons prepared mustard
2 Tablespoons molasses
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon pepper

Brown the ground sirloin, bacon and onion in a large skillet, stirring frequently; drain.  Stir in the kidney beans, lima beans, pork and beans, brown sugar, sugar, catsup, barbecue sauce, prepared mustard, molasses, chili powder, salt and pepper. 
Spoon into a 9x13-inch baking pan two tablespoons honey or corn syrup may be substituted for the molasses and 2 teaspoons dry mustard for the prepared mustard. Bake, uncovered, at 350 degrees for 1 hour.
NOTE:  Great for picnics with hot dogs and hamburgers.
2. Olive Pesto Spread

Break out the crackers

From, "Great Lake Effects...Buffalo Beyond Winter and Wings," published in cooperation with your Daily Inbox Newsletter.


1 cup pitted kalamata olives
1 cup pitted domestic black olives
3 Tablespoons grated pecorino Romano cheese
1 Tablespoon pureed fresh garlic
1 teaspoon finely minced fresh basil
1/2 cup olive oil


Combine the olives in a food processor container.  Process until finely chopped. Combine the olives, cheese, garlic, basil and olive oil in a bowl and mix well. Chill, covered, for 2 hours.  Serve with assorted party crackers and/or party breads.

YIELDS:  2 cupsCopyright 1997 The Junior League of Buffalo, Inc.  All rights reserved.  Visit The Junior League of Buffalo website ( to purchase copies of Great Lake Effects: Buffalo Beyond Winter and Wings, e-mail or call (716) 884-8865.
3. Orzo Pudding

Yield: 1 servings

2 1/4 c Milk
1/2 c Orzo; (rice-shaped pasta)      
2 lg Egg yolks
1 lg Egg
6 tb Sugar
1/4 ts Salt
1/2 c Golden raisins
1 1/2 ts Vanilla extract           
Generous pinch of ground nutmeg

Preheat oven to 350 F. Combine milk and orzo in heavy medium saucepan. Bring to simmer, stirring constantly. Reduce heat to medium-low and cook uncovered until orzo is tender, stirring mixture occasionally and scraping bottom of pan, about 15 minutes.

Whisk egg yolks, whole egg, sugar and salt in medium bowl to blend. Gradually whisk in hot milk and orzo mixture. Add raisins. Return mixture to same saucepan. Stir over medium-low heat until mixture thickens and just begins to bubble, about 3 minutes. Stir in vanilla and nutmeg. Divide pudding among four 3/4-cup custard cups. Place custard cups in 8x8-inch baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until puddings are set, about 15 minutes. Remove from pan. Serve warm, or cover and chill up to 1 day.

Serves 4.

Bon Appetit November 1994


4.  Our Favorite Tiramisu

Categories: March 1990

Yield: 1 servings      

      8 oz Semisweet chocolate
      1 c  Sugar
      4    Egg yolks
  1 1/2 ts Vanilla
      8 oz Cream cheese; cut into pieces, room temperature
  1 3/4 c  Chilled whipping cream
      1 tb Instant espresso powder diluted in 1 1/4; cooled cups hot water
      1    12 ounce prepared pound cake; cut into 3 1/2x1x1/2-inch strips

Finely chop chocolate in processor. Set aside.

Mix sugar and egg yolks in processor 30 seconds. Add vanilla and process until pale yellow, about 1 minute. Add cheese in batches and blend until smooth. Transfer to medium bowl. Cover and chill 1 hour.

Beat whipping cream until stiff. Fold into cream cheese mixture. Cover and refrigerate until well chilled, about 1 hour. (Can be prepared 2 days ahead.)

Pour espresso into large shallow dish. Dip cake strips in espresso, turning to coat all sides lightly. Arrange strips on bottom of 10-cup shallow dish, smoothing with fingers to mold together. Sprinkle with half of chocolate. top with chilled cheese mixture. Sprinkle remaining chocolate over. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead.)

Serves 8.

Bon Appetit March 1990

5. Ovaltine Froth

Categories: Choco3

Yield: 1 servings

3/4 c Milk
1/2 c Crushed ice      
1 pk Ovaltine drink mix; (1.1 oz.)
1    Scoop vanilla ice cream
Sliced strawberries; whipped cream and shaved chocolate

Preparation : Combine milk, ice, Ovaltine and ice cream in blender. Blend 20 seconds. Serve in a 13 1/2 oz. chilled glass. Garnish with sliced strawberries, whipped cream and shaved chocolate. Makes 1 serving.

Recipe by: Carol <>




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A CraftELady Mailing
Julia G
Tulare CA


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