This issue "J" 03-18-201

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Jagerschnitzel
2. Jammy Muffins
3. Jan's Fresh Fatfree Tomato Salad
4. JELL-OŽ No-Bake Mini Cheesecakes
5. Justin Wilson's Cole Slaw
1. Jagerschnitzel

Try this delicious German dinner dish.

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

4 to 6 pork or veal chops
  Flour seasoned to taste with salt, pepper and paprika
1 egg, lightly beaten with 1 Tablespoon water
  Bread crumbs
1/2 cup vegetable oil
1/2 onion, chopped
1 Tablespoon butter
1 (4 ounce) can sliced mushrooms, drained
1 Tablespoon lemon juice
1 (8 ounce) carton sour cream
1 Tablespoon water
  Salt to taste
  Pepper to taste
  Paprika to taste
1 lemon, cut into 6 slices


Cut excess fat from chops and pound slightly with meat mallet. Dredge in flour, dip in egg mixture, and then dip in bread crumbs.  Fry in oil in a 10 inch skillet until done.  Remove to a warm platter.  In a
separate skillet, saute onion in butter.  Add mushrooms and lemon juice. Before serving, add sour cream, water, salt, pepper and paprika.  Pour over chops and garnish with lemon slices.
  Authentic German dish which is good served with red cabbage, cottage fries and a cucumber salad.
2. Jammy Muffins

Categories: Breads, Quick

Yield: 12 Muffins

2 tb AM Unrefined  Vegetable Oil
1/4 c Raw honey      
2 c  Whole Grain Bran Muffin Mix (Arrowhead Mills)
1    Egg beaten or egg replacer
1 c  Water

Prepare Whole Grain Bran Muffin Mix according to package directions. Before baking, spoon 1 teaspoon apple butter (or favorite flavor) into center of the unbaked muffin. Bake at 350 degrees F. for 25-30 minutes.

Source: Arrowhead Mills "Whole Grain Muffins" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias

3. Jan's Fresh Fatfree Tomato Salad

Categories: None

Yield: 1 Servings      

       4 lg Tomatoes; chopped, (yellow and red ones)
      1 c  Chopped sweet peppers; (a mixture of banana, red, yellow, purple, and green) (up to 1-1/2)
    1/4    Red onion; diced small
      1    Jalapenos; minced, (optional), up to 2
    1/2 ts Crushed garlic or 3-4 cloves minced; up to 1
    1/2 c  Red wine vinegar; (could also use white)
           Salt and pepper to taste

Mix everything together in a large bowl. You can eat this right away or chill in the refrigerator.

Posted to fatfree digest by JBennicoff

4. JELL-OŽ No-Bake Mini Cheesecakes

Muffin pan cups hold the crumb crust and cheese filling for these mini no-bake treats. Made with a cheesecake mix, they’re ready to chill in just minutes.


1 pkg. (11.1 oz.) JELL-O No Bake Cheesecake
5 Tbsp. margarine or butter, melted
2 Tbsp. sugar
1-1/2 cups cold milk


Mix  Crust Mix, margarine and sugar until well blended. Spoon evenly into 12 paper-lined medium muffin cups; press crust mixture firmly onto bottoms of cups.
Beat  milk and Filling Mix with electric mixer on low speed just until blended. Beat on medium speed 3 min. (Filling will be thick.) Spoon evenly into prepared cups.
Refrigerate  at least 1 hour. Store leftover cheesecakes in refrigerator.

Source: Honey Maid Graham Crackers
5. Justin Wilson's Cole Slaw

Categories: None

Yield: 1 Servings      

      5 tb Mayonnaise
      2 tb Mustard; (I use Grey Poupon)
      2 tb Olive oil
      1 tb Vinegar
      1 tb Worcestershire sauce
      1 tb Louisiana Hot Sauce; (use your own discretion) <g>
      2 tb Catsup
    1/2 ts Garlic powder; (up to 1)
      1    Lemon ; Juice of
      3 ts Salt

Mix together in a separate bowl in order given, stirring well after each addition:

Shred a cabbage the way you like it shredded. Add chopped onion and chopped green and red bell peppers. Toss with the dressing and serve chilled.


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A CraftELady Mailing
Julia G
Tulare CA


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