This issue "B" 02-18-201

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

2. Beef Stuffed With Cream Cheese
3. Black Bean Dip
4. Bleu Cheese Cake
5. Butter Crust Pecan Pie
Serves: 6

5 Pounds roasting chicken
1 cinnamon stick
1 lemon
2 Tbsp butter
3/4 Pound course ground lamb
1/2 Cup pine nuts
1 Tsp. Arabic spice (see note below)
1/2 Tsp. salt
1/3 Cup chopped pistachios
2 Tbsp chopped walnuts
1 Tsp. grated lemon zest
1/4 Tsp. fresh ground pepper
1 Cup washed long grain rice
sheet parchment paper
Begin by melting the butter in a large skillet (a modern non stick is nice) and add the ground lamb.  Cook on medium heat until lightly
Add the pine nuts and continue to cook until all is golden brown.  Add 1/4 tsp of the Arabic spice at this time with about 1/2 tsp of salt to taste.  Stir and continue cooking for about 1 minute.
Blend into the mixture, the rice, pistachios and walnuts, and about 2 cups of water and bring to a boil.  Cover and simmer over low heat for about 12 minutes or until the water is absorbed.  After allowing the mix to cool, adjust seasoning with salt and pepper, and add the lemon zest.
Now you can start on the bird.  Wash it thoroughly and pat dry.  Then coat lightly with olive oil and sprinkle with salt and pepper and a bit of my Arabic spice mixture, below.
Stuff the chicken with the mixture now cooling and sew the cavity up with thread or skewers.  Place the stuffed chicken in a deep pot and place the cinnamon stick on top and add about 4 cups of water.  Bring the water to a boil and wet the parchment paper and cover the bird with it.  Reduce the heat to low and simmer covered for about 1 hour.
During the last 10 minutes of simmering the chicken, preheat your oven to hot, about 450 F.  Now comes the tricky part, getting the
bird out of the deep dish into a shallow roasting pan. 
Use two large spoons, two large forks and whatever else you can get your hands on, but try not to let the chicken break open in the process (otherwise it's potluck tonight) and baste the entire bird with melted butter.
Pour the liquid from the pot you just boiled the chicken in into the
roasting pan.  Bake for about 20 minutes basting frequently.  Remove
the chicken and pan from the oven, keeping the oven hot and cover with foil, and add the lemon to the juices.  Place back into the oven and cook an additional 5 minutes. 
Remove chicken again and let stand for about 15 minutes before carving.  Skim the excess fat from the juices left in the pan and add about another tablespoon of lemon.  After the bird has been sliced and placed on a serving platter, pour some of the juices over and serve.
1/2 Tsp. whole nutmeg
1 Tbsp whole black peppercorns
2 Tbsp pickling spice
1-1/2 Tbsp cinnamon
2 Tsp. whole cloves
2 Tsp. allspice berries
Combine all of the ingredients in a grinder or blender and grind fine.
Source: RecipeRoss
2. Beef Stuffed With Cream Cheese
   1/2 pound thin sliced roast beef
   8 oz. cream cheese, softened
   1 clove garlic, minced
   1 Tbsp. lemon juice
   1/2 tsp. seasoned salt
   1 Tbsp. prepared horseradish
   Combine all ingredients except roast beef in a small bowl and mix well. Spread mixture over each slice of roast beef and roll up. Place seam side down on a platter and refrigerate for several hours. When ready to serve slice into 1/2 inch pieces. You can mix some additional horseradish with a little sour cream to create a dipping sauce.
   The Skinny: Use lean roast beef and light cream cheese.
Source: ArcaMax
3. Black Bean Dip

Serve this dish with warm white corn chips for dipping.

Serves 4

1 1/2 Black beans, canned
1 Tablespoon Garlic, minced
1 1/2 teaspoon Cumin
2 Tablespoons Mild green chiles, chopped (canned)
1/2 cup Sour cream
1 teaspoon Cilantro, chopped

Place all ingredients in a food processor. Pulse until just blended. Serve at room temperature.

- Nick Sundberg

4.               Appetizers, Salads and Breads:
                     Bleu Cheese Cake

                     from Traditions...
                 A Taste of the Good Life    


2 Tablespoons margarine, melted
3/4 cup crushed wheat crackers
2 (8-ounce) packages cream cheese, softened
2 (4-ounce) packages Bleu cheese, crumbled
1-2/3 cups sour cream
3 eggs, beaten
1/8 teaspoon white pepper


Preheat oven to 300 degrees.  Stir melted margarine unto cracker crumbs and press in a springform pan.  Bake at 300 degrees for 20 minutes.  Combine softened cream cheese and Bleu cheese.  Stir in 2/3 cup sour cream, reserving the rest for later.  Stir in 3 eggs and the white pepper.  Pour mixture on top of cooked crust and bake at 300 degrees for 45 minutes.  Spread remaining sour cream over top of hot cheese and return to oven for 10 more minutes.
SERVINGS:  20 to 30

Copyright 1983 The Junior League of Little Rock, Inc.  All rights reserved.

To purchase copies of Traditions, call the Junior League of Little Rock at (501) 666-0658 or order by mail at P.O. Box 7453, Little Rock, AR 72217.  The cost is $18.95 plus $4.00 shipping/handling for first book ($2.00 each additional book).  You may also purchase copies of any of the Junior League of Little Rock cookbooks through their website (
The Junior League of Little Rock, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women, and improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  Proceeds from the sale of Traditions support the projects and programs of the Junior League of Little Rock, Inc.
5. Butter Crust Pecan Pie

Prep Time
: 25 min Cook Time: 50 min Servings: 8


1 1/4 cups Pillsbury BEST® All Purpose Flour
1/4 cup powdered sugar
1/4 cup plus 2 tablespoons finely chopped pecans
1/8 teaspoon salt
1/2 cup Crisco® Butter Shortening
OR Crisco® Butter Shortening Sticks
3 tablespoons ice cold water

3 large eggs, lightly beaten
1 cup corn syrup
2/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1/3 cup butter or margarine, melted
1 1/4 cups chopped pecans

12 pecan halves

Preparation Directions


COMBINE flour, powdered sugar, finely chopped pecans and 1/8 teaspoon salt; cut in shortening using pastry blender (or 2 knives) until flour is blended in to form pea-size chunks.

SPRINKLE mixture with water, 1 tablespoon at a time. Toss lightly with fork until dough forms a ball.

PRESS between hands to form 5- to 6-inch disc. Roll and press crust into 9-inch pie plate. Do not flute. Do not bake.

HEAT oven to 350°F.


BEAT eggs until frothy. Add corn syrup, 2/3 cup sugar, vanilla extract and 1/4 teaspoon salt.

BEAT until blended. Stir in melted butter and chopped nuts. Pour into unbaked pie crust.


DIP 6 nut halves in filling to coat. Arrange in center of pie to resemble flower. Press 6 scallops into crust edge using back of tablespoon.

PLACE 1 nut half in each indentation. Press lightly. Cover edge of pie with foil to prevent over browning.

BAKE 45 minutes. Remove foil. Bake an additional 5 minutes or until pie is almost set in center when shaken gently. Cool to room temperature before serving.

© / TM / ® The J. M. Smucker Company


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A CraftELady Mailing
Julia G
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