This issue "G" 03-07-201

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Garlic Scampi
2. Gidge's Chocolate Torte
3. Gingerbread with Hot Caramel Sauce
4. Gourmet Oyster Loaf
5. Grilled Bourbon Chicken
1. Garlic Scampi

Want to try something new?  Check out this delicious and easy recipe for garlic scampi!  It's enough to feed the whole family.

Makes 6 servings

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


1/2 cup butter
1 teaspoon salt
3 cloves garlic, crushed
1/4 cup chopped parsley
2 pounds large raw shrimp
2 teaspoons grated lemon peel
2 tablespoons lemon juice
6 lemon wedges


Preheat oven to 400 degrees; melt butter in 13 x 9 x 2-inch baking dish in oven. Add salt, garlic and one tablespoon parsley; mix well. Arrange cleaned shrimp in single layer in baking dish; bake, uncovered, for 5 minutes. Turn shrimp and sprinkle with lemon peel, lemon juice and remaining parsley and bake 8 to 10 minutes, until tender. Arrange shrimp on heated serving platter (or individual plates if used as first course), pour garlic butter over all, and garnish with lemon wedges.

2. Gidge's Chocolate Torte

Plan for this delicious chocolate torte recipe week!

From, "Traditions...A Taste of the Good Life" published by The Junior League of Little Rock, Inc. in cooperation with your Daily InBox newsletter.

1 Angel Food cake
1 cup butter
2 cups powdered sugar
1 egg
1 teaspoon vanilla
2 squares unsweetened chocolate, melted
1 cup chopped nuts, toasted

1/2 cup powdered sugar
6 Tablespoons cocoa
1/8 teaspoon salt
2 cups whipping cream
Slice cake into 3 layers.  Cream together the butter, powdered sugar and egg.  Beat until light and fluffy.  Add vanilla, chocolate and nuts.  Spread between layers of cake.  Sift together the powdered sugar, cocoa, and salt.  Add to the whipping cream and chill 2 hours.  Whip and ice cake with this.

3. Desserts:
Gingerbread with Hot Caramel Sauce

from Above & Beyond Parsley...  Food for the Senses


1 cup dark molasses
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon nutmeg
1/2 cup sugar
1/2 cup (1 stick) butter, melted
2 cups flour
1 cup boiling water
2 eggs, separated
Powdered sugar, to garnish
Whipped cream, to garnish


1 cup firmly packed light brown sugar
1/3 cup sugar
1/3 cup melted butter (no margarine)
2 heaping tablespoons flour
1 teaspoon vanilla extract
Dash of salt
1/4 teaspoon nutmeg
1 cup boiling water


In a large bowl, mix molasses, baking soda, cinnamon, ginger and nutmeg.  Add sugar, butter, flour and boiling water.  Stir in beaten egg yolks.  Beat egg whites until stiff and fold into batter.  Pour into a greased ring mold or Bundt pan.  Bake in a 350-degree oven for 40 minutes or until done.  Cool.

Turn gingerbread out onto a cake stand and sift powdered sugar over the top.  Serve with hot caramel sauce and whipped cream.

For Sauce:  In a medium saucepan, combine sugars with melted butter and stir until sugars are dissolved.  Add flour, stirring constantly over medium heat.  Add vanilla, salt and nutmeg.  Add boiling water.  Cook for 10 to 15 minutes, stirring sauce until thickened.  Serve over gingerbread or pool beneath.  The caramel sauce is also good over pound cake or ice cream.


Copyright 1984 The Junior League of Kansas City, Missouri, Inc.  All rights reserved.
To purchase copies of Above & Beyond Parsley, visit the Junior League of Kansas City, Missouri, Inc. cookbook order web site or call (816) 444-2112 from 8:30am-4:30pm M-F Central time.

4. Gourmet Oyster Loaf

Try this delicious appetizer at your next dinner party.

From, "Traditions...A Taste of the Good Life" published by The Junior League of Little Rock, Inc. in cooperation with your Daily InBox newsletter.

1 long loaf sourdough French bread
1 teaspoon garlic powder
2 dozen oysters, fried


1/2 stick butter
3 Tablespoons flour
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 Tablespoon Worcestershire sauce
1/2 teaspoon paprika
1/4 teaspoon thyme
1/4 teaspoon mace
  Dash of hot sauce
  Dash of cayenne
1/3 cup sauterne wine
1/2 cup chopped ripe olives

Cut a lengthwise slice from top of bread.  Scoop out inside, leaving shell.  Mix 1/4 cup butter with garlic powder and spread inside of shell and lid.  Place fried oysters in shell.  Make sauce by melting butter, then blend in flour.  Add milk gradually, stirring constantly until thick. 
Stir in seasonings.  Add sauterne.  Pour over oysters.  Add olives.  Place lid on shell.  Wrap in damp cloth and place on baking sheet.  Bake at 300 degrees for 20 to 30 minutes.  Cut into 2 to 3 inch slices.  Can be garnished with parsley.
5. Grilled Bourbon Chicken

Try this delicious dinner dish.

From, "The Junior League of Buffalo, Inc." published by The Junior League of Buffalo, Inc. in cooperation with your Daily InBox newsletter.

4 chicken breast halves
1/3 cup bourbon
1/3 cup Dijon mustard
1/3 cup packed brown sugar
1/3 cup soy sauce
1/3 cup chopped scallions
1 Tablespoon Worcestershire sauce
1/2 teaspoon pepper


Rinse the chicken and pat dry.  Arrange in a shallow dish. Combine the bourbon, Dijon mustard, brown sugar, soy sauce, scallions, Worcestershire sauce and pepper in a bowl and mix well.  Spoon over the chicken, turning to coat.

Marinate, covered, in the refrigerator for 24 hours, turning frequently.  Drain, discarding marinade.
Grill the chicken over hot coals for 25 minutes or until cooked through, turning occasionally.


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A CraftELady Mailing
Julia G
Tulare CA


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