This issue "Q"   09-24-2012

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Quaker Bonnet Mousse Glace
2. Quarterback Meatloaf
3. Queen of Sheba
4. Quiche for a Crowd
5. Quinn's Sweet N Sour Sauce
1. Quaker Bonnet Mousse Glace

Try this yummy dessert.

From, "Great Lake Effects...Buffalo Beyond Winter and Wings" published by The Junior League of Buffalo, Inc. in cooperation with your Daily InBox newsletter.

4 cups whipping cream
1 cup baking cocoa
3/4 cup confectioners' sugar
2 Tablespoons dark rum
1 Heath bar, finely ground

Chill a mixer bowl and beaters. Combine the whipping cream, baking cocoa, confectioners' sugar and rum in the chilled mixer bowl. Beat at low speed with chilled beaters.  Beat at high speed until stiff peaks form, scraping the bowl occasionally; do not overbeat. 
Spoon into a serving bowl; sprinkle with the candy bar. May serve immediately or freeze in a round dish and cut into wedges.
2. Quarterback Meatloaf

Categories: Meats, Easy

Yield: 4 Servings      
1    Egg or egg substitute
1 lb Lean ground beef or 1/2 lb. each ground beef and pork
1 ts Salt
1 ts Granulated sugar
1/8 ts Pepper
1 ts Lemon juice
1/4 c Chopped onion
1/2 c Bread crumbs
1/2 c Pork and beans
12 Strips pimiento
1/4 c Ketchup

Set oven at 400=F8F. Beat egg in mixing bowl. Add all ingredients except pimiento and ketchup. Mix lightly with fork. Shape into four loaves shaped like footballs. Place loaves on baking sheet and brush with catsup mixed with 1 tbs. water. Bake 25 minutes. Left with large spoon onto serving dish. Put strips of pimiento on top each loaf in X design. Serves 4 T

Source: Popular Brands Chili & Hamburger.

Posted to MM-Recipes Digest by "Cindy Hartlin" on Sep 15, 1998

3. Queen of Sheba


Yield: 12 servings      

      6 oz Bittersweet or semi-sweet chocolate; cut into bits
      6 oz Sweet butter; cut into pieces
      3 tb Brandy
    1/8 ts Almond extract
      4 lg Eggs; separated
    3/4 c Sugar
    1/2 c Ground blanched almonds; (2 ounces)
    1/4 c Flour; (1-ounce)
    1/8 ts Cream of tartar           

Bittersweet Chocolate Glaze; See recipe
      1 oz White and/or milk chocolate; (optional) for marbling the glaze
    1/2 c Sliced toasted almonds

Special Equipment: 8-inch corrugated cake circle

Preheat oven to 375 degrees. Line the bottom of 8x3-inch spring form pan with waxed or parchment paper. Melt chocolate and butter in a small bowl placed in a barely simmering water bath, stirring occasionally until melted and smooth. Remove from heat. Or microwave on medium (50 percent) power for about 2 minutes. Stir until smooth and completely melted. Stir in brandy and almond extract. Set aside.

In a bowl, whisk egg yolks with 1/2 cup of sugar until pale and thick. Stir in chocolate mixture. Set aside.

In a clean, dry mixer bowl, beat egg whites and cream of tartar at medium speed until soft peaks are formed. Gradually sprinkle in the remaining 1/4 cup sugar, beating at high speed until stiff but not dry. Set aside just long enough to stir the warm chocolate mixture, nuts and flour, into the reserved egg yolk mixture. Finally, fold about one-fourth of whites into the batter to lighten it. Fold in the remaining whites. Turn the batter into the prepared pan and bake 40 to 45 minutes, or until a toothpick or wooden skewer plunged into the center of the torte shows moist crumbs. Cool completely in the pan on a rack.

Torte will rise like a soufflé during baking, then fall in the center as it cools, leaving a faintly crusty higher rim around the edges. Level the torte before removing it from the pan, as follows: Run a small metal spatula or knife between the edges of the torte and the sides of the pan to release it. Press the raised edges of the torte down with your fingers until it is level with the center. Place cardboard cake circle on the torte. Release the sides of the pan and invert the torte so that the bottom becomes the top, then remove the pan bottom and paper liner. If the torte is still uneven or appears slightly sunken in the center, level it again by pressing the top firmly with the bottom of the empty cake pan. Wrap well and store at room temperature up to 3 days, or freeze for up to 3 months. Bring to room temperature before serving, glazing, or decorating.

Glaze with Bittersweet Chocolate Glaze, plain or marbled and sliced toasted almonds. Store and serve at room temperature.

Yield: 10-12 servings

Busted and entered for you by: Bill Webster



4. Quiche for a Crowd
Yield: 12 Servings
Categories: Cheese, Eggs


  2 2/3 c  All-purpose flour
  1 1/4 ts Salt
      1 c  Shortening
      8 oz Package cream cheese, softened
     12    Eggs
      4 c  Milk
    1/3 c  Grated Parmesan cheese
      2 tb Chopped chives
  2 1/2 ts Salt
    1/2 ts Dried oregano leaves
    1/4 ts Pepper
      6 oz Jarlsberg cheese, shredded (1 1/2 cups)
      6 oz Gruyere cheese, shredded (1-1/2 cups)

  Makes 12 main-dish servings

Ice water
Fresh chives for garnish
About 1 1/2 hours before serving:
1. In a medium bowl, stir flour and salt; cut in shortening to resemble coarse crumbs. Stir in 6 to 7 tablespoons ice water, a tablespoon at a time, until pastry just holds together.
2. Roll three-fourths of pastry into a rectangle 3 inches larger all around than 13x9-inch baking dish. Line baking dish with pastry; trim pastry edge, leaving 1-inch overhang. Fold overhang under; firmly press edge onto rim.
3. Roll trimmings and remaining pastry 1/8-ich thick. With floured 1/2 inch round canapé cutter, cut out as many rounds as possible. Moisten edge of pastry rim with water; place rounds on edge, overlapping slightly; press with fingertips. Reroll trimmings and cut more rounds if necessary.
4. In large bowl, with mixer at low speed, beat cream cheese until smooth. Add eggs, one at a time, until blended, scraping bowl with rubber spatula. Beat in milk and next 5 ingredients.
5. Preheat oven to 375 F. Sprinkle shredded cheeses evenly over bottom of pie crust; pout egg mixture over cheeses. If you like, arrange fresh chives on top to make a pretty design.
Bake 45 minutes or until knife inserted in center comes out clean.

Source: Steve's Recipe Database
5. Quinn's Sweet N Sour Sauce

Categories: Sauces, Condiments

Yield: 1 Servings

2 tb Peanut oil
1/2 c Red bell pepper; brunoise
1/2 c Yellow bell pepper; brunoise      
2 oz Fresh ginger; brunoise
2 c  Rice vinegar
2 c  Sugar
1 1/2 c Grenadine
1 1/2 c Green onion; thin bias cut
As needed cornstarch slurry [Slurry is cornstarch mixed with a liquid, usually water.]

Sauté peppers and ginger in hot oil, remove from heat and steep.
Combine vinegar & sugar and reduce by 1/3 over medium heat.
Add grenadine.
Thicken with cornstarch slurry.
Garnish with sesame seeds, peppers, green onion, & ginger.


Recipe by: S.C.I. - Jamie



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