This issue "P"   09-20-2012

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Pork Pocket Sandwiches
2. Potato Latkes
3. Potluck Blackeyed Peas
4. Praline Nuts
1. Pork Pocket Sandwiches

1 pound boneless pork loin
1/2 cup olive oil
1 tablespoon prepared mustard
1/2 cup lemon juice
2 cloves garlic minced
1 tsp. dried oregano
1 cup plain yogurt
1/2 cup cucumber, peeled and chopped
1/2 tsp. garlic, crushed
1/2 tsp. dillweed
2 pitas, halved
1 small red onion, peeled and sliced thin

Cut pork crosswise into thin slices. Slice them into strips 5x1/2 inches. Combine oil, mustard, lemon juice, garlic and oregano. Pour over pork slices, cover and refrigerate for 1 to 8 hours. Drain marinade from pork and roast slices in preheated 450 degree oven. Roast until crisp, about 10 minutes. Open each pita half to form a pocket. Divide pork among the four halves. Combine yogurt, cucumber, crushed garlic and dillweed. Use to top the sandwiches, along with the red onion.
Source: More Mail from Mary
2. Potato Latkes

These shredded potato pancakes are the most traditional food for Hanukkah.
The oil in which they are fried represents the central story of the holiday
in which oil enough to light the temple for 1 day miraculously lasted for 8.

Potato Latkes
Makes 6 Servings

6 medium potatoes (about 2 pounds)
1 medium onion
2 eggs, beaten
2 tablespoons matzo meal
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 to 1/3 cup vegetable oil
Sour Cream

1) Peel potatoes. Coarsely shred onion into a large bowl. Shred potatoes into
bowl with onion, stirring occasionally. The onion will keep the potato from
browning. Stir in eggs, matzo meal, parsley, salt and pepper.
2) Heat 2 tablespoons oil in a large heavy skillet over medium heat. Add
potato mixture by rounded tablespoonfuls into oil. Fry until crisp and
golden; turn and fry remaining side until golden--about 5 minutes on each
side. Transfer to platter and keep warm. Repeat until all potato mixture has
been used, adding oil as necessary.
3) Serve with applesauce and sour cream.

Source: Copyright, Inc., 2000
3.                   Soups and Vegetables:
                  Potluck Blackeyed Peas   
          From the Houston Junior League Cookbook


1/4 pound bacon, diced
2 cups chopped celery
2 cups chopped green pepper
2 cups chopped onion
2 cans (1 pound each) tomatoes
2 cans (1 pound each) blackeyed peas


Saute bacon with celery, green pepper and onion.  Add tomatoes and peas; simmer 30-40 minutes.  Serve in soup bowls.  Accompany with jalapeno cornbread.
SERVES: 6 - 8
Copyright 1992 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.
The Junior League of Houston, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of the Houston Junior League Cookbook, are returned to the community.
4. Praline Nuts

A crunchy brown sugar coating makes these nuts very special.

3/4 cup brown sugar
3/4 cup white sugar
1/2 cup sour cream
1 teaspoon vanilla
2 cups walnuts or pecans

Butter sides of heavy saucepan and combine sugars and sour cream; stir over low heat until dissolved. Continue to cook over medium heat to soft ball stage (235 degrees F). Remove from heat, add vanilla and stir until candy begins to thicken. Quickly stir in nuts, pour onto a well-buttered cookie sheet, separating nuts sot that they do not touch each other. Allow to cool and dry.
Store airtight. 

Source: More Mail from Mary 

1/3 cup packed brown sugar
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup water
2 tablespoons butter or margarine
3 cups sliced peeled tart apples
Pastry for a single-crust pie (9 inches)
3/4 cup canned pumpkin
3/4 cup evaporated milk
1/3 cup sugar
1 egg
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Whipped cream, optional 

In a saucepan, combine brown sugar, cornstarch, cinnamon and salt. Add water and butter; bring to a boil. Add apples. Cook and stir for 4 minutes. Place pastry in a 9-in. pie pan; add apple mixture. In a bowl, whisk pumpkin, milk, sugar, egg, cinnamon and salt until smooth; pour over apple layer. Bake at 375 for 50 - 55 minutes or until a knife inserted near the center comes out clean. If necessary, cover the edges with foil for the last 15 minutes of baking time to prevent over-browning. Cool completely. Garnish with whipped cream.
Yield: 6 - 8 servings.
Source: More Meals From Mary


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A CraftELady Mailing
Julia G
Tulare CA


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