This issue "K" 03-25-201

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Kathleen's Vidalia Onions
2. Killer Brownies
3. Kraft Mexican Chicken Pizza
4. Kung Pao Tofu
5. Kurt's Jalapeno Bbq Sauce
1. Kathleen's Vidalia Onions

Try this dish this week!

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

12 small Vidalia onions, thinly sliced
2 cups water
1 cup sugar
1 cup vinegar
1/4 to 1/2 cup mayonnaise
1 teaspoon celery salt
  Party rye bread

Combine first four ingredients.  Marinate overnight in refrigerator.  When ready to serve, drain and pat dry.  Toss with mayonnaise and celery salt.  Serve on party rye bread.
  Vidalia onions are indigenous to Georgia.  A sweet regional
              onion may be substituted.
2. Killer Brownies

Categories: Cookies

Yield: 12 Servings

3/4 c Butter; * see note      
3 oz Unsweetened chocolate
3    Eggs; * see note
1 1/4 c Sugar
1 1/2 ts Vanilla
1 c All-purpose flour
1/2 c Semisweet chocolate chips
1/2 c Pecans; chopped *see note

Melt the butter and chocolate, combining well- set aside and cool. Combine eggs and sugar beating until fluffy. Add to chocolate mixture. When thoroughly combined, gently fold in the flour. Pour into greased or sprayed 9 X 13 inch pan. Bake at 350 degrees for 25 minutes.

NOTES : Instead of butter use low fat margarine Instead of eggs use 4 egg whites, beaten until frothy Instead of pecans use walnuts Recipe by: Home and Family 4/8 - 4/12 1996

Posted to MC-Recipe Digest V1 #909 by "Dorothy Tapping" on Nov 14, 1997

3. Kraft Mexican Chicken Pizza

Categories: Chicken, Mexican, Pizzas

Yield: 6 Servings      

       2    Boneless skinless chicken breasts; cut into 1/2" cubes
  1 1/2 c  Salsa
      1    Pizza crust; prepared
    1/2 c  Red pepper; cut in strips
      1 ts Chopped cilantro
      8 oz Kraft Pizza Cheese; Mozzarella & Cheddar

Spray large skillet with no stick cooking spray. Add chicken; cook on medium heat until chicken is cooked through. Stir in salsa; cook on low heat 5 minutes.

Sppon chicken mixture over pizza crust; sprinkle with red pepper and cilantro. Top with cheese.

Bake at 400 degrees for 10 to 15 minutes or until cheese is melted.

NOTES : Quick Tips: Pizza Toppings: For variety top your pizza with any of the follwing pizza toppings; sundried tomatoes, roasted red peppers, fresh herbs, zucchini, yellow squash, garlic, fresh spinach leaves, artichoke hearts or eggplant. Sprinkle with mozzarella and cheddar cheese blend.

Recipe by: Kraft


4. Kung Pao Tofu

Categories: Harned 1994, Main dish, Vegetarian

Yield: 4 Servings      

      5 tb Rice vinegar
      1 tb Brown sugar
      3 tb Soy sauce
      2 tb Chinese sesame oil
   1/2 To 1 ts crushed red pepper
   3/4 lb Very firm tofu cut in bite size cubes
   1/2 c Minced onion      
      2 lg Or 3 sm celery stalks cut in small dice
      1 md Carrot; cut in small dice
    1/2 c  Bamboo shoots cut in small dice
      1 c  Peas; fresh if possible
      4 md Garlic cloves; minced
      6    Scallions; whites only cut in 1/2" pieces
      2 sm Or 1 md zucchini cut first in thin strips then into small dice
  1 1/2 tb Cornstarch
      2 tb Peanut oil or
      2 tb Chinese sesame oil for sauteing
    1/2 ts Salt
      1 c  Peanuts; preferably roasted and unsalted

------------AFTER ADDING TOFU, ADD-----------------

1/2 c Diced water chestnuts      
   1 c  Lightly toasted cashews
   2    Cakes tofu kan or 5-spice tofu

In a medium-sized bowl combine vinegar, sugar, soy sauce, sesame oil and red pepper; mix to combine. Add the diced tofu, and tip the bowl in each direction to allow all the tofu to come into contact with the marinade. Cover, and let marinate for at least an hour.

Prepare the onion, celery, carrot, and bamboo shoots and place these together in a bowl. Set aside.

In a separate bowl combine peas, garlic, scallions and zucchini; set aside.

About 15 minutes before serving time, place the cornstarch in a small bowl. Drain the marinade from the tofu into the bowl. Whisk this mixture until the cornstarch dissolves. Set aside, leaving the whisk in the bowl.

Heat a medium-sized wok. Add 2 tb. peanut oil or sesame oil. When it is hot, add the bowlful of onions, celery, etc. and the salt, and stir-fry over high heat for about 5 minutes.

Add the second bowlful of vegetables (peas, garlic, etc.) and stir-fry another 2 to 3 minutes, keeping the heat high.

Add the drained tofu. Stir-fry another 3 to 5 minutes--until all the vegetables are just tender.

Whisk the cornstarch mixture from the bottom and pour it in. Stir-fry several more minutes, then add the peanuts. Serve immediately, over rice.

Yield: 4 to 6 servings.

From Still Life with Menu by Mollie Katzen

5. Kurt's Jalapeno Bbq Sauce

Categories: None

Yield: 1 Servings      

      1 tb Canola oil
      1 lg Yellow onion, finely chopped
      4 lg Jalapenos, finely chopped
      6    Cloves garlic, minced
      1 tb Peppercorns, ground
      1 tb Cumin, ground
      1 tb Crushed red pepper, ground
  1 1/2 tb Paprika
      1 ts Oregano, crushed
      4 tb Ground New Mexican chile
      3 tb Ground mustard
      1 c  Cider vinegar
     12 oz Beer
     28 oz Catsup
    1/2 c Brown sugar
    1/2 c Blackstrap molasses      
       2 tb Cayenne pepper sauce
       1    Lime , Juice of
  1 1/2 tb Worchestersire sauce
  1 1/2 tb Kosher salt

Saute onions, garlic, and jalapenos until soft. Add all of the dry spices and saute about 3 minutes, scraping pan bottom. Deglaze pan with the cider vinegar. Add remaining ingredients and simmer over low heat for about 2 hours. NOTES : I only added 1/4 cup of molasses while the sauce was simmering. After the sauce cooled I decided it needed more molasses and added 1/4 cup more. I think I liked the way the molasses tasted being added without cooking. Try doing it this way and I think you will be pleased.



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A CraftELady Mailing
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