This issue "A" 02-14-201

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Aegean Casserole
2. After Dinner Mint Cookies
3. Agliata Per Pasta (Garlic and Walnut Sauce)
4. Alabama Fizz
5. Albacore Vegetable Pilaf
1. Aegean Casserole

Categories: Beef, Casseroles

Yield: 8 Servings

**White Sauce**
   4 c  Milk
1/4 c Butter or margarine
2/3 c All-purpose flour
1/2 Bay leaf
1 ts Salt
1/3 c Freshly grated Parmesan cheese
REST:   :
    6 c  Eggplant; finely diced
    2 ts Salt; divided
    1 tb Olive oil; (plus one 1 tsp more)
    1 c  Onions; finely chopped
    2 ts Minced garlic
1/2 ts Cinnamon
   1 pn Ground red pepper
   1 lb Lean ground beef
1/2 ts Dried mint flakes
1/2 ts Freshly ground pepper
1/4 c Tomato paste
1 cn (28-oz) tomatoes
1/3 c Fresh flat-leaf parsley; chopped
   1 pk (16-oz) ziti pasta; cook according to pk

Make White Sauce: Bring milk to boil in medium saucepan over high heat. Melt butter in large, heavy saucepan over medium heat. Add flour and cook, whisking, 1 minute. Gradually whisk in milk, bay leaf and salt; bring to boil, whisking. Reduce heat and simmer, stirring, 10 minutes. Remove from heat. Discard bay leaf and stir in Parmesan.
Toss eggplant with 1 teaspoon salt; drain in colander 30 minutes. Pat dry. Heat 1 tablespoon oil in large skillet over medium-high heat. Add eggplant and cook, stirring, until tender, 10 to 15 minutes.
Heat oven to 375 degrees. Add remaining 1 teaspoon oil to skillet. Add onions and cook until tender, 5 minutes. Stir in garlic, cinnamon and red pepper; cook 15 seconds. Add meat, mint, remaining 1 teaspoon and teaspoon salt and the pepper; cook, stirring, until meat is no longer pink. Add tomato paste and tomatoes, breaking up tomatoes with spoon. Add eggplant and bring to simmer; simmer 10 minutes. Remove from heat and stir in parsley.
Transfer cooked ziti to large bowl and stir in 1 cup White Sauce. Spread half the ziti in bottom of deep 5-quart casserole. Spoon on filling, then remaining ziti and White Sauce. Bake uncovered 25 to 35 minutes, until bubbly and browned.
Per serving: 339 Calories; 22g Fat (58% calories from fat); 16g Protein; 20g Carbohydrate; 74mg Cholesterol; 1039mg Sodium

NOTES : We combined the flavors of our favorite Greek specialties-moussaka and pastitsio--to create a new classic.

Recipe by: LHJ

2. After Dinner Mint Cookies

Categories: Ghirardelli, Cookies

Yield: 3 Servings     

10 oz Ghirardelli Mint Chocolate Wafers
3/4 c Butter, softened
2/3 c Sugar
1 Egg
1/4 ts Salt
1 1/3 c Unsifted flour
3/4 c Finely chopped walnuts

DIRECTIONS: Melt 5 oz of the Mint Wafers in a double boiler, stirring constantly or microwave on medium for about 3 minutes. Set aside. Cream butter with sugar, egg and salt. Mix in melted chocolate. Gradually add flour. Chill dough at least 1 hour. Shape dough into balls, using 1 level Tbsp for each cookie. Roll balls into nuts. Place on greased baking sheets. Flatten slightly with the palm of hand. Bake at 350-F for only 8 minutes. Remove from oven and place Mint Wafer on top of each cookie, pressing slightly. Continue baking 3 5 minutes longer or until cookie is firm.

Source: Recipes from Ghirardelli Chocolate Company of San Francisco

From: Sallie Austin

3. Agliata Per Pasta (Garlic and Walnut Sauce)

Categories: Main dish, Italian, Pasta, Sauces, Vegetarian

Yield: 4 Servings

      2 sl Stale bread, crusts removed
      2 tb Stock, warmed
      1 c  Walnuts, toasted
    1/2 c  Parsley, stems trimmed
      3 md Garlic cloves, chopped
   1/2 ts Salt
   1/8 ts Black pepper
      6 tb Olive oil

Soak the bread in the stock & then squeeze out any excess moisture. Combine the bread with the walnuts, parsley, garlic, salt & pepper in a food processor. Process, adding the olive oil in a very slow stream until you have a thick paste. Toss with your favourite pasta & serve hot.

4. Alabama Fizz

Categories: Beverages -, Alcoholic

Yield: 1 Servings

         Juice of 1/2 lemon
      1 ts Powdered Sugar
      2 oz Gin
        Club Soda

Shake well with cracked ice and strain into highball glass over two ice cubes. Fill with club soda. Garnish with two sprigs of fresh mint.

Recipe by: Mr. Boston

5. Albacore Vegetable Pilaf

Categories: Casseroles, Vegetables

Yield: 68 Servings

1 c Uncooked white rice
1/2 c Each, diced red pepper, green pepper, zucchini, broccoli florets and corn OR 2 1/2 c thawed frozen vegetables
14 1/2 oz Can chicken stock
1/4 c Water
2 tb Lemon juice
1 c  Dairy sour cream
1 ts Dill
1/2 ts Salt
1/4 ts Pepper
12 oz Can white tuna
1/4 ts Garlic powder

In heavy 1 1/2 qt. saucepan (with a tight lid) combine rice chicken stock, water, lemon juice, dill, salt, pepper and garlic powder. Bring to a boil, cover, reduce heat and simmer 20 minutes. 2. Stir in vegetables, cover and continue cooking 5 more minutes or until all the liquid is absorbed. 3. Blend in sour cream and Starkist Albacore. Serve hot or cold.



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A CraftELady Mailing
Julia G
Tulare CA


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