This issue "H" 11-26-2012

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Ham Stuffed Chicken Breasts
2. Harvest Pumpkin Bread with Orange Butter
3. Hearty Lentil Potage Recipe
4. Herb Roasted Turkey
5. Hot Cranberry Cider
1. Ham Stuffed Chicken Breasts

Your dinner plans are all set

From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.


4 Tablespoons dry sherry
2 Tablespoons Worcestershire sauce
1/2 teaspoon ginger
1/4 cup soy sauce
1 garlic clove, minced
1/8 teaspoon celery salt
12 small chicken breast halves, skinned and boned

2 (6-3/4-ounce) cans devilled ham
1 cup cracker crumbs
1/2 cup grated onion
1 cup chopped pecans
1/2 cup milk
Reserved marinade


The day before serving, combine marinade ingredients and pour over chicken.  Cover and marinade overnight in refrigerator.  Drain chicken, reserving marinade.  Combine all stuffing ingredients and reserved marinade, blending well.  Place 1/2 cup stuffing between two breast halves.  Wrap in aluminum foil, sealing well.  Bake in a preheated 350 degree oven for 2 hours.

Copyright 1997 The Junior League of Atlanta, Inc.  All rights reserved.  Visit The Junior League of Atlanta web site ( to purchase copies of Atlanta Cooknotes and other fine cookbooks, or call (404) 233-4767.
2. Harvest Pumpkin Bread with Orange Butter

A little slice of heaven just in time for Thanksgiving

From, "California Sizzles...Easy and Distinctive Recipes for a Vibrant Lifestyle," published in cooperation with your Daily InBox Newsletter.


1 teaspoon baking soda
1/2 cup hot water
3/4 cup vegetable oil
3 cups sugar
2 cups canned pumpkin
4 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon salt
3-1/2 cups all purpose flour


1/2 pound butter, softened
1/2 box powdered sugar
Grated rind of 2 oranges
2 Tablespoons orange juice concentrate


1.  Preheat oven to 350 degrees.  Prepare Pumpkin Bread: Dissolve soda in hot water.
2.  Mix together oil, sugar and pumpkin and add to soda mixture.
3.  Add eggs, cinnamon, cloves, salt and flour and mix until moistened.
4.  Pour batter into 2 greased and floured loaf pans.  Bake for 1 hour.  Remove from loaf pans and cool on wire racks.
5.  Prepare Orange Butter:  Beat butter and sugar together.
6.  Add orange rind and juice concentrate and mix well.  Place into decorative crock and serve with Pumpkin Bread.

YIELDS:  2 loaves

Copyright 1999 by The Junior League of Pasadena, Inc.  All rights reserved.  Visit The Junior League of Pasadena website ( to purchase copies of California Sizzles and other fine cookbooks, or call their cookbook hotline at (626) 796-0162.
3. Hearty Lentil Potage Recipe

Something to really hit the spot

From, "Above & Beyond Parsley ... Food for the Senses," published in cooperation with your Daily InBox newsletter.


1/4 cup vegetable oil
3 cups diced cooked ham
2 large yellow onions, chopped
1 clove garlic, minced
1/2 pound Polish sausage, cut into 1/2-inch slices
2 cups chopped celery (leaves included)
1 (16-ounce) can tomatoes with liquid
1 pound uncooked lentils, washed well
1 teaspoon hot pepper sauce, or to taste
1-1/2 teaspoons salt
1 (10-ounced) package frozen chopped spinach, thawed and drained


Heat oil in a large pot and add ham, onion, garlic and sauce.  Cook for 10 minutes over medium heat.  Add celery, tomatoes, lentils, hot pepper sauce, salt and water to cover.  Cover and cook over low heat for 2 hours.  Add spinach to soup and simmer about 15 minutes more.


Copyright 1984 The Junior League of Kansas City, Missouri, Inc. All rights reserved.

To purchase copies of Above & Beyond Parsley, visit the
Junior League of Kansas City, Missouri, Inc. cookbook order web site or call (816) 444-2112 from 8:30am-4:30pm M-F Central time.

4. Herb Roasted Turkey

This method for making turkey produces all the good looks and moist flavor you dream of in a Thanksgiving turkey. Make sure you show this beauty off at the table before you carve it. Garnish your serving platter with fresh herb sprigs and citrus wedges. Makes 12 servings, 3 ounces each, plus plenty of leftovers!

1 10- to 12-pound turkey 1/4 cup minced fresh herbs plus 20 whole sprigs, such as thyme, rosemary, sage, oregano and/or marjoram, divided

2 tablespoons canola oil

1 teaspoon salt

1 teaspoon freshly ground pepper

Aromatics: onion, apple, lemon and/or orange, cut into 2-inch pieces (1 1/2 cups)

3 cups water, plus more as needed

1. Position a rack in the lower third of the oven; preheat to 475 degrees.

2. Remove giblets and neck from turkey cavities and reserve for making gravy. Place the turkey, breast-side up, on a rack in a large roasting pan; pat dry with paper towels. Mix minced herbs, oil, salt and pepper in a small bowl. Rub the herb mixture all over the turkey, under the skin and onto the breast meat. Place aromatics and 10 of the herb sprigs in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Add 3 cups water and the remaining 10 herb sprigs to the pan.

3. Roast the turkey until the skin is golden brown, 45 minutes. Remove the turkey from the oven. If using a remote digital thermometer, insert it into the deepest part of the thigh, close to the joint. Cover the breast with a double layer of foil, cutting as necessary to conform to the breast. Reduce oven temperature to 350 degrees; and continue roasting for 11/4 to 13/4 hours more. If the pan dries out, tilt the turkey to let juices run out of the cavity into the pan and add 1 cup water. The turkey is done when the thermometer (or an instant-read thermometer inserted into the thickest part of the thigh without touching bone) registers 165F.

4. Transfer the turkey to a serving platter and cover with foil. (If you're making Herbed Pan Gravy, start here.) Let the turkey rest for 20 minutes. Remove string and carve.

Reprinted with permission from EatingWell. For more healthy recipes for holidays and year-round, please visit
5. Hot Cranberry Cider
[CraftE note: Try it without the alcohol!]
Categories: Beverages, Alcohol, Cranberry

Yield: 10 Servings      

      4 c  Cranberry juice cocktail (32 oz. bottle)
      4 c  Apple cider
      1 cn Apricot nectar (12 oz)
      3 x  Cinnamon sticks
    1/2 ts Nutmeg, grd.
      1 c  Rum
      4 tb Butter or margarine

In sauce pan combine cranberry juice, cider, nectar, cinnamon, and nutmeg. Bring to boil, simmer 10 minutes.

Remove from heat, add rum and butter, stirring until butter melts.

Great for Halloween and Thanksgiving!  (And Christmas!)



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A CraftELady Mailing
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Tulare CA


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