This issue "W" 02-07-201

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Wafer Wrapped Prawns
2. Walnut Chicken
3. Warm Apricot Crunch Sundaes
4. Warm Caesar Pasta Salad
5. West African Pineapple Quencher
1. Wafer Wrapped Prawns

Categories: Fondue, Seafood

Yield: 4 Servings

     12 oz Prawns -- peeled & chopped
      1    Green chili -- seeded and chopped
      2 ts Oyster sauce
      2    Sheets filo pastry
      4 tb Tomato sauce
      1 ts Chilli sauce
   1/2 ts Sesame oil

In a bowl mix together prawns, chilli and oyster sauce.

Cut filo pastry into 4 inch squares. Place a heaped teaspoon of prawn filling in the center of each square, draw the corners of the pastry together and twist to form little bundles. Place on a floured serving plate and chill until required.

To make sauce, pour tomato sauce, chilli sauce, 2 tablespoons water and sesame oil into a saucepan and heat gently for 3-4 minutes. serve hot with the prawn bundles cooked in hot oil.

2. Walnut Chicken

Categories: Indian, Poultry

Yield: 4 Servings

      4 tb Oil
      2 md Onion, finely sliced
    100 g  Walnuts, roughly ground
      1 sm Roasting chicken, jointed
    300 ml Water
      1 ts Salt
    2 1/2 Cinnamon stick
    150 ml Tamarind extract
    6    Curry leaves
    2 ts Sugar

Heat the oil in a pan large enough to hold the chicken pieces without having them overlapping. Fry the sliced onions until transparent, then add the ground walnuts and continue cooking., stirring constantly for 3-4 minutes, or until onions mix with the walnuts to make a paste. Remove this mixture from the pan, squeezing out as much oil as possible.

Cook the chicken in the oil left in the pan until the pieces are well sealed on all sides. Return the paste to the pan, pour in the water, then add the salt and the cinnamon. Cook, covered for about 15 - 20 minutes, or until chicken is cooked. Pour in the tamarind extract, then toss in the curry leaves and sugar. Uncover the pan and continue to cook gently for a further 5 minutes. Re-cover the pan and leave over a low heat for 10 minutes before serving.

Source: The Best of Indian Cookery-Z. Shareef Posted to EAT-L Digest 29 Dec 96

3. Warm Apricot Crunch Sundaes

Categories: Desserts

Yield: 6 Servings

      8 oz Apricot halves, drained
      2 tb Brown sugar
    1/4 c  Cashew halves
      1 tb Soft butter or margarine
        vanilla ice cream

Set oven control at broil and/or 550 degrees. Place apricots in 8-inch oven-proof skillet or shallow baking dish. Sprinkle sugar and cashews on apricots; dot with butter.

Broil with tops about 6 inches from heat until sugar and butter are melted and sauce is bubbly, about 2 minutes.

Serve immediately on ice cream.

Two servings.

Info: from Selections from Betty Crocker's Cooking for Two cook book posted by Perry Lowell, COOKING Echo, Dec. '91


4.  Warm Caesar Pasta Salad

Categories: Pastanoodle, Salads

Yield: 6 Servings

6 sl Bacon
1/2 c Extra-virgin olive oil
4 sl Italian bread, 1/2-in thick
3/4 ts Salt
3/4 ts Pepper
1/4 ts Lemon rind, grated
1/4 c Lemon juice
3    Garlic cloves, minced
6    Anchovy fillets
1/3 c  Parmesan, freshly grated
4 c  Penne [=12 oz]
4 c  Romaine, coarsely shredded

In skillet, cook bacon until crisp; drain. Crumble coarsely and set aside.

Brush 2 tb of the oil over both sides of bread. Cut into 1/2-inch cubes; toss with 1/4 ts each of the salt and pepper. Toast on baking sheet in 350F 180C oven for 10 minutes or until golden and crisp. Set aside.

In food processor, pure lemon rind and juice, garlic, anchovies and remaining salt and pepper. With motor running, pour in remaining oil. Blend in half of the cheese.

Meanwhile, in large pot of boiling salted water, cook penne for 8-10 minutes or until tender but firm; drain and return to pot over low heat, reserving 1/4 cup cooking water. Toss with garlic mixture and enough of the cooking liquid to moisten. Toss with croutons, bacon and lettuce; sprinkle with remaining cheese.

Makes 6 servings for $7.00CDN [Sep 94]

Per serving: about 510 calories, 15 g protein, 24 g fat, 56 g carbohydrate good source iron.

Source: Canadian Living magazine, Sep 94 Presented in article by Elizabeth Baird: "Great Pastabilities" Recipe by Canadian Living Test Kitchen

5. West African Pineapple Quencher

Categories: None

Yield: 8 Servings      

      1 md Pineapple; cut in half lengthwise, pared, and cored, (rinse and reverse peel)
      4    Whole cloves; (up to 6)
    1/2 c  Water
           Peel from 1 small orange; pith & white membrane removed
      1 qt Boiling water
      2 tb Granulated sugar
           Garnish: mint sprigs

Cut 1 pineapple half into small pieces and transfer pieces to large glass or stainless-steel bowl; wrap remaining fruit in plastic wrap and refrigerate for use at another time. Stud pineapple peel with cloves and add to bowl with pineapple.

In small saucepan bring 1/2 cup water to a full boil; add orange peel and cook for 2 minutes. Drain peel and add to pineapple; add boiling water and sugar and stir to combine. Cover with plastic wrap and let stand at room temperature for 24 hours.

Strain liquid, reserving liquid and fruit and discarding pineapple peel with cloves and orange peel. In blender container, in batches, process pineapple with liquid until smooth; transfer to 2-quart pitcher, cover, and refrigerate until chilled. Serve over ice in chilled glassed and garnish each portion with a mint sprig.



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A CraftELady Mailing
Julia G
Tulare CA


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