This issue "D" 11-08-2012

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Do-It-Yourself Rice Milk
2. Double Orange Carrots
3. Double V Biscuits
4. Dreamy Peanut Butter Pie
5. Drip Beef
1. Do-It-Yourself Rice Milk

Preparation Time:
5 min.
Cooking Time:
20 min.

2 cup white rice
4 cup water
2 tsp. vanilla, or to taste
2 tsp. sugar (optional), or to taste, or use sugar substitute
4 cup rice milk

This Recipe is considered:

Low Cholesterol
Low Sodium

Cooking Directions:

Bring rice and water to a boil. Continue at a moderate boil for 20 minutes. Strain. Add vanilla and sugar to taste. Let cool or chill before serving.

Per Serving: calories 126, fat 3.4g, calories from fat 24%, protein 0.4g, cholesterol 0.0mg, dietary fiber 0.0g

Nutrients Exchanges
Calories 126 Milk Exchanges 0.0
Protein 0.4g Vegetable Exchanges 0.0
Carbohydrates 25.0g Fruit Exchanges 0.0
Dietary Fiber 0.0g Bread Exchanges 0.0
Sugar 12.3g Other Carbohydrates/Sugar Exchanges 0.0
Fat Total 3.4g Lean Meat Exchanges 0.0
Saturated Fat 1.7g Very Lean Meat/Protein Exchanges 0.0
Mono-unsaturated Fat 1.3g Fat Exchanges 0.0
Poly-unsaturated Fat 0.3g
% Calories from Fat 24%    
Cholesterol 0.0mg
Sodium 103.8mg
Vitamins Minerals
Vitamin A 0.5IU Calcium 31.7mg
Thiamin (B1) 0.8mg Copper 4.8mg
Riboflavin (B2) 1.2mg Iron 2.6mg
Niacin (B3) 1.9mg Magnesium 16.0mg
Vitamin B6 0.4mg Manganese 1.8mg
Vitamin B12 0.0mcg Phosphorus 34.4mg
Vitamin C 1.2mg Potassium 71.8mg
Vitamin E 2.6IU Selenium 0.0mcg
Folate 90.7mcg Sodium 103.8mg
Pantothenic Acid 1.5mg Zinc 2.0mg

source: Nubella
2. Double Orange Carrots

This delicious carrot recipe is a great compliment to any Thanksgiving meal!  This recipe serves 4.

From Portlandís Palate: A Collection of Recipes from the City of Roses," published in cooperation with your Daily Inbox newsletter.


4 cups water
10 medium carrots, peeled and sliced diagonally
2 tablespoons granulated sugar
2 teaspoons cornstarch
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 cup orange juice
4 tablespoons butter (1/2 cube)


In a saucepan, bring water to a boil. Add carrots and cook until just tender. Drain, set aside and cover to keep warm.

In a small saucepan over medium heat, combine sugar, cornstarch, salt, ginger and orange juice. Stir constantly until mixture thickens. Raise heat and boil 1 minute longer. Stir in butter, pour over hot carrots, toss thoroughly and serve.

3. Double V Biscuits

Delicious homeade biscuits for any occasion!

From, "Tell Me More...A Cookobook Spiced with Cajun Traditions and Food Memories" published by The Junior League of Lafayette, Inc. in cooperation with your Daily InBox newsletter.

2 cups all-purpose flour
1/4 cup shortening
1 teaspoon salt
1 Tablespoon baking powder
3/4 cup buttermilk


Preheat oven to 450 degrees.  Mix flour, shortening, salt and baking powder until coarse.  Add buttermilk and mix until dough is soft.  Place dough on a floured surface and roll about 1/2 inch thick.  Cut biscuits to preferred size and place in a greased pan and cook about 12 to 15 minutes.

4. Dreamy Peanut Butter Pie

No matter what time of year it is, peanut butter desserts have a special place in our hearts, and in our tummies. Dreamy Peanut Butter Pie is one of those great pie recipes that has you coming back for seconds, and even thirds. Made with a homemade chocolate chip cookie crust, it is then filled with a sweet and creamy filling that is simply incredible. For peanut butter and chocolate lovers, you will not be able to put the fork down.

Ingredients For the Crust:
1 1/4 cups chocolate cookie crumbs (about 15 to 20 cookies crumbled)
1/4 cup sugar
1/4 cup melted butter or margarine
For the Filling:
8 ounces pkg. cream cheese, softened
1 cup creamy peanut butter
1 cup sugar
1 Tbsp. butter or margarine, softened
1 teaspoon vanilla extract
1 cup heavy cream, whipped
Grated chocolate or chocolate cookie crumbs, optional for garnish

Preheat oven to 375 degrees F.
Combine crust ingredients; press into a 9-inch pie plate.
Bake at 375 degrees F for 10 minutes. Cool.
In a mixing bowl, beat cream cheese, peanut butter, sugar, butter and vanilla until smooth.
Fold in whipped cream. Gently spoon into crust. Garnish with chocolate or cookie crumbs if desired. Refrigerate.

Read more at 
5. Drip Beef

Try this entree for dinner this week!

From, "Boot Straps...A Taste of Oklahoma Heaven" published by The Junior Welfare League of Enid, Inc. in cooperation with your Daily InBox newsletter.


1 (4- to 5-pound) beef roast
2 (14-ounce) cans beef broth
1 Tablespoon salt
1 Tablespoon pepper
1 Tablespoon basil
1 Tablespoon garlic powder
1 Tablespoon rosemary
1 Tablespoon oregano
2 or 3 bay leaves


Brown the roast on all sides in a skillet.  Transfer the roast to a slow cooker.  Add the broth, salt, pepper, basil, garlic powder, rosemary, oregano and bay leaves to the slow cooker.  Add enough water to cover the roast.

Cook, covered, on Low for 8 to 10 hours.  Discard the bay leaves.  Remove the roast to a platter and shred if needed.  Serve the shredded beef on buns with pan juices for dipping.  Rump roast is preferred for this recipe. 


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A CraftELady Mailing
Julia G
Tulare CA


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