This issue "J" 12-03-2012

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Jack Hunter Peanut Butter Pie
2. Jalapeno Chutney
3. Jana's French Toast
4. Jim's Special Coffee
5. Julie's 15 Minute Chicken
1. Jack Hunter Peanut Butter Pie

Categories: None

Yield: 1 Servings      

      1 c  Low fat Peanutbutter
      8 oz Lowfat cream cheese
    3/4 c  Powdered sugar
     12 oz Lowfat coolwhip
      1    8" Graham Cracker crust

Beat the cream cheese until fluffy and add the remaining ingredients. Combine mixture well and pour into 8" graham cracker crust. Chill for at least 2 hours and serve (it is so good)

2. Jalapeno Chutney

Categories: None

Yield: 1 Servings

4 md Fresh mangos
3/4 c Raisins
1/2 c Light brown sugar
3 c Sugar
1/2 tb Fresh garlic; minced
1/2 c Honey
1 tb Lime juice
1/2 c Water
1/4 c Vinegar
1/2 tb Ginger; (ground)
2 tb Diced red bell pepper
1/2 c Diced fresh jalapenos
1 ts Salt
1/2 tb Fresh ground black pepper

Several weeks ago somebody asked me for this recipe. Didn't reply cause I couldn't find it until now. This stuff is great with pork, chicken or turkey anything you want to give some kick!

15th Street Cafe Austin, Texas

Peel mangos and cut from the pit. Chop into chunks. Place all ingredients into large pot. Bring mixture to boil and continue boiling uncovered for 25 minutes. Mixture will thicken slightly as liquid is reduced. Pour into large bowl of food processor, pulsing briefly to coarsely mince chutney before serving. Makes approximately 4 cups.

Note: (1) When making this recipe, make sure your kitchen is well ventilated because of the boiling jalapenos (2) Many folks will find this recipe hot enough as is, but I add 2 or 3 cups of peppers (rather than only 1/2 cup), to really make this recipe sizzle. Enjoy!

Posted by "Garry Howard"

3. Jana's French Toast

Jana's clever twist on this classic breakfast treat!

From, "Tell Me More - A Cookbook Spiced with Cajun Traditions and Food Memories" published in cooperation with your Daily InBox newsletter.


10 12 slices stale French bread
5 eggs
2 teaspoons vanilla
1/2 cup sugar
Cooking oil
Confectioner's sugar

Slice the French bread before it is stale, otherwise the crust crumbles and the bread slices lose the crust.  Mix eggs, vanilla, and sugar.  Place one slice of stale bread in the egg batter until the bread has "soaked up" the batter, about 15 minutes.  Then fry the soaked slices on hot, oiled griddle.  Fry the bread about 2 minutes on each side.  Remove and sprinkle with confectioner's sugar and serve while warm.

4. Jim's Special Coffee

Categories: Beverages, Jw

Yield: 8 Cups

-----------------IN THE FILTER----------------------      

      4 tb Coffee, heaping
      2 tb Cocoa
      1    Stick cinnamon, broken into 1" pieces
      4    Nails of cloves
      1    Grating of nutmeg
      1    Lemon and orange peel
      2 tb Dark brown Demerera sugar

------------------IN THE POT-----------------------      
      1 ts Vanilla extract
      4 oz Dark rum or brandy

Add the first set of ingredients into the coffee filter and brew 8 cups of coffee. Once it's made add vanilla and the liquor before serving. This coffee is best served black, without cream or milk. Ingredients and proportions can be changed to suit individual taste.

[CraftE note: I don't use alcohol. I would try this recipe without the alcohol cause it sounds like it would be pretty tasty. :-) ]  
5. Julie's 15 Minute Chicken
[CraftE note: No, Not my recipe lol]

That's right - 15 minutes or less

From, "Traditions...A Taste of the Good Life," published in cooperation with your Daily Inbox Newsletter.


2 chicken breasts, skinned, boned and cut into finger-sized pieces about 3 inches long
1/4 cup flour
1/4 cup butter
Salt to taste
Freshly cracked white pepper to taste
1 Tablespoon fresh rosemary, crushed or 1/4 teaspoon dried rosemary
3 Tablespoons raspberry vinegar, lemon or orange juice, sherry, or red or white wine
1 Tablespoon finely chopped fresh parsley


Roll chicken pieces, a few at a time, in the flour.  Pat off excess.  In a large skillet, melt butter until it sizzles.  Add chicken and toss or stir over high heat for 3 to 5 minutes or until chicken is no longer pink.  Stir in salt, pepper and rosemary.  Add vinegar or alternate ingredient to deglaze the pan. Sprinkle parsley on top.



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A CraftELady Mailing
Julia G
Tulare CA


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