This issue "Thanksgiving" 11-21-2012

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Classic Green Bean Casserole
2. Holiday Pumpkin Pie
3. Pear & Red Onion Gratin
4. Pumpkin Pie Dip
5. Slow Cooker Sweet Potato and Apple Bake
1. Classic Green Bean Casserole

Source: Campbell’s® Kitchen

Yield:  6 servings

It's the dish everyone's expecting on the holidays, but it's so easy to make, you can serve it any day. What makes our green bean casserole so good? A secret ingredient - cream of mushroom soup.

1 can (10 3/4 ounce) Campbell's Condensed Cream of Mushroom Soup
1/2 cup milk
1 teaspoon soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French's French Fried Onions

Mix soup, milk, soy, black pepper, beans and 2/3 cup onions in 1 1/2-quart casserole.

Bake at 350 degrees F for 25 minutes or until hot.

Stir. Sprinkle with remaining onions. Bake 5 minutes.

TIP: Use 1 bag (16 to 20 ounces) frozen green beans, 2 package (9 ounces each) frozen green beans, 2 cans (about 16 ounces each) green beans or about 1 1/2 pound fresh green beans for this recipe.

Recipe reprinted by permission of All rights reserved.
Date Added: 11/01/2008
2. Holiday Pumpkin Pie

Source: © EatingWell Magazine

Active Time:  30 Minutes
Total Time:  4 Hours
Yield:  10 servings

This lighter pumpkin pie has the rich, subtle spices of the classic and a delicate, faintly sweet crust.

Make Ahead Tip: Prepare the crust (Step 1), wrap tightly and refrigerate for up to 2 days or freeze for up to 3 months.


For Crust:
3/4 cup  whole-wheat pastry flour (see Note)
3/4 cup  all-purpose flour
1 tablespoon  sugar
1/4 teaspoon  salt
2 tablespoons  unsalted butter
3 tablespoons  canola oil
3-4 tablespoons  ice water

For Filling:
1 15-ounce can  unseasoned pumpkin puree
1 teaspoon  ground cinnamon
1/2 teaspoon  ground nutmeg
1/4 teaspoon  ground ginger
1/4 teaspoon  ground cloves
1/4 teaspoon  salt
1 14-ounce can  low-fat sweetened condensed milk
2   large eggs, lightly beaten

Note: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten-forming potential than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Store in an airtight container in the freezer. Tip: To crimp pie crust, use one hand to pinch/flute the edge of the crust between your thumb and side of your index finger.

To prepare crust: Whisk whole-wheat flour, all-purpose flour, sugar and salt in a medium bowl. Melt butter in a small saucepan over low heat. Cook, swirling the butter, until it’s light brown, 30 seconds to 1 minute. Transfer to a small bowl to cool. Stir in oil. Slowly stir the butter-oil mixture into the dry ingredients with a fork until the dough is crumbly. Gradually stir in ice water, adding enough so the dough holds together and feels moist. Press the dough into a flattened disk.

Overlap 2 sheets of plastic wrap on a work surface, place the dough in the center and cover with 2 more overlapping sheets of plastic wrap. Roll the dough into a 12-inch circle. Remove the top sheets and invert the dough into a 9-inch pie pan. Press the dough into the bottom and up the sides of the pan. Remove the remaining plastic wrap. Fold the dough under at the rim and crimp or flute the edge (see Tip).

Position rack in lower third of oven; preheat to 425°F.

To prepare filling & assemble pie: Whisk pumpkin, cinnamon, nutmeg, ginger, cloves and salt in a medium bowl until well combined. Add condensed milk and eggs and whisk until smooth. Pour the filling into the prepared crust.

Bake the pie for 15 minutes. Reduce the oven temperature to 350° and bake until the filling is set and a knife inserted in the center comes out clean, 35 to 40 minutes more. (Cover the crust edges with foil if they are browning too quickly). Let cool completely on a wire rack before serving.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 11/01/2010
3. Pear & Red Onion Gratin

EatingWell Magazine

Active Time:  20 Minutes
Total Time:
  1 Hour 30 Minutes
  8 servings

Bosc pears are strong-flavored and hold their shape when cooked, making them well suited for this savory side dish. It's a terrific accompaniment for a glazed ham or grilled sausage or most any roasted meat or poultry.

1   large red onion
3   ripe Bosc pears
3 tablespoons  extra-virgin olive oil, divided
1 tablespoon  chopped fresh thyme
1/4 teaspoon  salt
Freshly ground pepper to taste
1 cup  coarse dry breadcrumbs, preferably whole-wheat (see Note)
1/3 cup  grated parmigiano-reggiano

Ingredient Note:  We like to use the Ian's brand of coarse dry breadcrumbs, labeled "Panko breadcrumbs." Find them in the natural-foods section of large supermarkets. 

To make your own breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup. Spread the breadcrumbs onto a baking sheet and bake in a 250°F oven until dry and crispy, about 15 minutes.

Fill a large bowl three-quarters full with water; add a handful of ice cubes. Cut onion into 16 wedges, place in a strainer and lower into the water. Let stand for 20 minutes.

Preheat oven to 400°F.

Halve and core each pear; cut each half into 6 slices. Drain the onion wedges well and place them in a 9-by-13-inch glass baking dish along with the pear slices, 1 tablespoon oil, thyme, salt and a grinding of pepper; toss to combine. Cover with foil.

Roast for 30 minutes, stirring twice.

Meanwhile, combine breadcrumbs and cheese in a small bowl. Drizzle with the remaining 2 tablespoons oil; stir to combine. Remove the pan from the oven, sprinkle the crumb mixture evenly over the gratin, return to the oven and roast until the breadcrumbs are well browned, 20 to 30 minutes more. Let cool for 10 minutes before serving.

Recipe reprinted by permission of EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008

4. Pumpkin Pie Dip
If you love pumpkin pie, you will love this creamy pumpkin dip.

Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 25 servings


1 (8 ounce) package cream cheese, softened
2 cups powdered sugar
1 cup canned pumpkin
1/2 cup sour cream
1 teaspoon ground cinnamon
2 teaspoons pumpkin pie spice
1/2 teaspoon ground ginger
1 cup frozen whipped cream, thawed
Gingersnap cookies, apples, or cinnamon graham cracker sticks

1 In a large bowl, beat cream cheese and powdered sugar until smooth.
2 Add in pumpkin, sour cream, cinnamon, pumpkin pie spice, and ginger. Mix well.
3 Fold in the thawed whipped cream.
4 Serve with green apples, graham cracker sticks, or gingersnaps.
5 Store in refrigerator.

5. Slow Cooker Sweet Potato and Apple Bake

Makes 6 servings

3 sweet potatoes, peeled and cubed
2 golden delicious apples (or other variety), sliced
Canola oil
Salt and pepper

1.  Spray slow cooker with non-stick cooking spray.
2.  Place the apples and sweet potatoes in the slow cooker.
3.  Brush the sweet potatoes with oil (probably about 1-2 Tbsp).  Salt and pepper the sweet potatoes. 
4.  Cover and cook on LOW for about 3-5 hours, or until sweet potatoes are soft.


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