This issue "M" 12-13-2012

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Mediterranean Pasta
2. Mexican Omelet
3. Million Dollar Marinated Salad
4. Monkey Bread
5. Moussaka Recipe 
1. Mediterranean Pasta

Something fun and new for the whole gang

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


6 green onions, chopped fine
3 ounces sliced black olives
3 medium tomatoes, chopped
10 ounces marinated artichoke hearts, chopped, including marinade
10 ounces pasta shells or twists, cooked to package directions and drained
1 Tablespoon mayonnaise
1/2 pound prosciutto, cut into julienne strips


1.  Combine all ingredients and mix well.  Chill and serve.

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.
2. Mexican Omelet

Prep Time: 15 min  Cook Time: 25 minutes

1 lb Lean Ground Beef
1 sml onion, chopped
1 t chili powder
1 t ground cumin
1/2 green bell pepper, seeded and chopped
1/2 red bell pepper, seeded and chopped
1/2 cup mild salsa
16 oz ctn Egg Beaters Egg Whites, *
Dash pepper
1 t margarine
1/2 C shredded cheddar cheese, 2% milk, reduced fat
Salsa, sour cream and green onions (optional)

Cook beef and onion in a lg skillet over med-hi heat until meat is
browned and onion is tender; drain. Add chili powder and next 4
ingredients and simmer over med-lo heat 5-7 min or until vege are
slightly tender.
Whisk together Egg Beaters and pepper. Melt margarine in skillet
coated with cooking spray, rotating pan to coat bottom evenly. Add half
of egg mixture. As egg mixture starts to cook, gently lift edges of
omelet with a spatula and tilt pan so uncooked portion flows underneath.
Flip omelet over. Sprinkle 1 side of omelet with 1/2 meat mixture and
1/3 C cheese. Slide out onto plate, folding omelet over filling. Keep
warm and repeat process with remaining omelet.
Serve with salsa, sour cream and green onions, if desired.
Makes 6 serv.
*Cooking Tip: Alternatively, you can use 12 whole eggs. Here we've used
Egg Beaters Egg Whites to reduce the total fat, saturated fat and
cholesterol in the recipe.
Cooking Tip: Raw green onions have, in a sm number of instances, been
connected to food-borne illness. The only reliable way to eliminate this
risk is to cook green onions thoroughly. Saute in a skillet for 2 min.
3. Million Dollar Marinated Salad

A lunch you can look forward to

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


3 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
3/4 cup chopped parsley
1-1/2 teaspoons thyme
2 cups vegetable oil
3/4 cup vinegar


1/2 pound fresh shrimp, cleaned and cooked
1 (8-ounce) can bamboo shoots, drained
1 (8-1/2-ounce) can artichokes, drained and quartered
1 (14-ounce) can hearts of palm, drained and cut into bite-sized pieces
8 ounces fresh mushrooms, sliced
1 pint cherry tomatoes


Mix dressing ingredients and set aside.  In a large bowl, combine salad ingredients.  Pour dressing over salad and toss.  Cover and marinate overnight in refrigerator.  Serve on individual beds of lettuce.

SERVING:  8 - 12
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.

4. Monkey Bread

You'll go bananas over these sweet rolls

From, "At Your Service...Southern Recipes, Places and Traditions," published in cooperation with your Daily Inbox Newsletter.


4 (8-ounce) cans biscuits
2/3 cup sugar
1/2 Tablespoon cinnamon
3/4 cup (1-1/2 sticks) butter or margarine
1 cup sugar
1 Tablespoon cinnamon
1/2 cup chopped pecans (optional)
1 cup raisins (optional)


Separate the biscuits.  Cut each into quarters using kitchen shears.  Mix 2/3 cup sugar and 1/2 Tablespoon cinnamon in a large sealable plastic food storage bag.  Add the biscuit dough quarters and seal the bag.  Toss until each piece is well coated.  Bring the butter, 1 cup sugar and 1 Tablespoon cinnamon to a boil in a medium saucepan over medium-high heat.  Alternate layers of the biscuit pieces, sugar mixture, pecans and raisins in a greased bundt pan until all ingredients are used.  Bake at 350 degrees for 30 to 35 minutes or until golden brown.  Cool in the pan for 10 minutes.  Invert onto a serving plate.  Let family or guests serve themselves by simply pulling apart the bread.

Copyright 2001 by The Junior League of Gwinnett and North Fulton Counties, Inc.  All rights reserved.  Visit The Junior League of Gwinnett and North Fulton Counties, Inc. website ( to purchase copies of At Your Service, or call (678) 775-6724.
5. Moussaka Recipe

An extravagence that won't break the bank

From, "Little Rock Cooks...Recipes Handed Down from Generation to Generation," published in cooperation with your Daily InBox Newsletter.


1-1/2 pounds ground lamb or chuck
1 large onion, chopped fine
1/4 cup butter
28-ounce can tomatoes, drained
2 Tablespoons chopped parsley
1/2 cup red wine
Salt and pepper to taste
2 eggs, well-beaten
1/2 cup grated Parmesan cheese
3 Tablespoons bread crumbs
2 medium eggplants
1/4 cup melted butter
1/3 cup bread crumbs
3 Tablespoons butter
3 Tablespoons flour
1-1/2 cups milk
2 eggs, well-beaten
1/4 cup grated Parmesan cheese


Brown meat and onion in 1/4 cup butter; add tomatoes, parsley, wine, salt and pepper.  Cook slowly until liquid is absorbed; set aside to cool.  Then add eggs, cheese and 3 Tablespoons bread crumbs.  Mix well and season to taste.  (For variety try nutmeg or garlic.)  Meanwhile, peel and slice eggplants lengthwise into 1/2-inch slices; brush with melted butter and broil until brown on each side.  (May be fried if desired, using additional butter.)  Sprinkle the bottom of a 9x13-inch pan with bread crumbs; place a layer of eggplant over this; cover with meat mixture; repeat eggplant and meat layers.  In a saucepan, prepare a cream sauce by melting butter, adding flour, and stirring until blended; add milk gradually.  Cook until thick, stirring constantly.  Remove from heat and slowly add heated sauce to eggs; add cheese and mix.  Pour over casserole and bake uncovered for 1 hour at 375 degrees, or until top is golden.  Cool at least 30 minutes before serving.

NOTE:  The flour of moussaka improves if it is baked the day before serving and is reheated.

Copyright 1972 The Junior League of Little Rock, Inc.  All rights reserved.  To purchase copies of Little Rock Cooks, visit the the Junior League of Little Rock website ( or call the office at (501) 666-0658.


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A CraftELady Mailing
Julia G
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