This issue "I" 11-29-2012

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. I Say "Cheesecake"
2. Iced Coffee Mousse
3. Indian Chili
4. Irresistible Cheese Pie
5. Italian Chicken Dinner
1. I Say "Cheesecake"

Categories: Cheesecakes, Looneyspoon

Yield: 8 Servings

1 1/2 c Crushed low-fat graham wafers
      1 tb Sugar
      1    Egg white
      1 c  Low-fat 1% cottage cheese
      2 c  Low-fat sour cream
    1/2 c  Sugar
      2 tb All-purpose flour
      1    Egg
      2    Egg whites
      2 ts Vanilla
      1 cn (19 oz) cherry or blueberry pie filling; or fresh fruit to top cake

Preheat oven to 375F.

Spray an 8-inch springform pan with non-stick spray. Set aside.

In a small bowl, mix together graham crumbs and sugar. Add egg white. Stir until well blended. Press crumb mixture firmly over bottom and part way up sides of springform pan. Bake just until edges feel firm and dry, about 8 minutes. Be careful not to overbake. Set aside to cool. Reduce oven to 300F.

In blender, process cottage cheese and sour cream until smooth (about 1 minute). Add sugar, flour, egg, egg whites, and vanilla and process again until well blended.

Pour filling into pie crust and bake about 1 hour and 15 minutes, or until edges are dry to touch and center jiggles only slightly when pan is shaken. Remove from oven and cool completely. Cover and refrigerate for at least 5 hours before serving. Run a knife along inside edge of pan and remove sides. Serve with pie filling or fresh fruit on top.

Makes 8 large slices.

PER SLICE with cherry pie filling): 281 calories, 3.6 g fat, 53.7 g carbohydmie, 11 g protein, 234 mg sodium, 31 mg cholesterol CALORIES FROM FAT: 11.1%

Recipe by: Janet & Greta Podleski "Looneyspoons"

2. Iced Coffee Mousse

Yield: 1 servings

1/2 ts Unflavored gelatin
2 tb Water
1/2 c Sweetened condensed milk; (not evaporated)
1 1/2 ts Instant espresso powder
1/2 ts Vanilla
1/2 c Well-chilled heavy cream

In a small saucepan sprinkle the gelatin over the water and let it soften for 2 minutes. Add the milk and the espresso powder and heat the mixture over moderate heat, whisking constantly, until the powder is dissolved. Remove the pan from the heat, stir in the vanilla, and set the pan in a bowl of ice and cold water, stirring the mixture every few minutes until it is thick and cold. In a small bowl beat the cream until it just holds stiff peaks and fold the coffee mixture into it gently but thoroughly. Spoon the mousse into 2 chilled long-stemmed glasses and chill it until ready to serve.

Serves 2.

Gourmet August 1993
3. Indian Chili

Categories: Vegetable

Yield: 8 Servings      

      6 lg Baking potatoes
      1 lg Onion; peeled and chopped
      2    Cloves garlic; peeled and chopped
      1 ts Ground turmeric
      1 tb Cumin seeds
      2 tb Mild or medium curry paste (I used Thai Kitchen brand red curry paste)
     12 oz Cherry tomatoes
      1 cn (14-oz) red kidney beans; drained and rinsed
      1 cn (14-oz) chickpeas; drained and rinsed (original called for black-eyed peas; which I couldn't find in a can; so I substituted)
      1 tb Lemon juice
      2 tb Tomato paste
    2/3 c  Water
      2 tb Chopped fresh mint or cilantro (optional)
           Salt; pepper plain yogurt to serve (optional)

Wash, scrub, and prick potatoes. Bake until done, 1 to 1-1/2 hrs in regular or 10-15 min. in microwave.

Heat a couple Tbs. of the water in a saucepan, add the onions, and cook gently for 5 min., stirring frequently. Add the garlic, turmeric, cumin seeds, and curry paste, and cook gently for 1 minute. Stir in tomatoes, chickpeas, kidney beans, lemon juice, tomato paste, rest of water, and cilantro. Season with salt and pepper, cover, cook gently for 10 minutes, stirring frequently.

Spoon bean mixture over baked potatoes and garnish with mint sprigs and a dollop of fatfree yogurt if desired.

From the Fatfree Vegetarian recipe list.


4. Irresistible Cheese Pie

Enjoy this unique blend of cheese and your favorite veggies!

From, "Traditions...A Taste of the Good Life" published by The Junior League of Little Rock, Inc. in cooperation with your Daily InBox newsletter.

3 (8 ounce) packages cream cheese, softened
1 (4 ounce) package Bleu cheese, crumbled
4 ounces Cheddar cheese, grated
1 package Hidden Valley Ranch Original salad dressing mix
6 or 8 different condiments:
  chopped ripe olives, green olives, nuts, caviar, shrimp,
  green onion, pimiento and cooked bacon


In 3 separate bowls, mix 1 package cream cheese with Bleu cheese, 1 package with Cheddar cheese, and 1 with Ranch dressing mix.  Layer cheeses in a pie plate starting with Bleu cheese mixture on bottom, Cheddar in the middle and Ranch dressing on top. 
Mark off 6 or 8 sections with a knife or toothpick and fill in each section with the condiment of your choice, being careful to make it colorful.  The cheese part may be prepared ahead and refrigerated.  Add topping before serving and serve at room temperature with crackers.
5. Italian Chicken Dinner

Categories: Crockpot, Chicken, Gaye

Yield: 6 Servings            From: Judy Garnett 

      1    Sm Cabbage; cut in wedges
      1 c  Mushrooms; canned
      2 tb Tapioca; quick cooking
      1    Chicken; broiler or fryer - And frozen
      1    Jar Meatless spaghetti sauce
           Parmesan cheese; grated

In a 3 1/2 to 6 quart crockery cooker place cabbage wedges, onion and mushrooms. Sprinkle tapioca over vegetables. Place FROZEN chicken pieces atop vegetables. Pour spaghetti sauce over chicken. Cover; cook on low-heat setting for 10 to 12 hours. Transfer to a serving platter. Sprinkle with Parmesan Cheese. Makes 6 servings.

Notes from Gaye: The original recipe did not indicate the amount of onion to use. I used 1/4 cup dried chopped onion (equivalent to one onion). I used 1 cup of Ragu Garden Style with Tomatoes, Garlic and Onions. Also, I used fresh, skinned chicken n breasts.



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A CraftELady Mailing
Julia G
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