This issue "L" 04-01-201

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Lazy Lasagna
2. Lemon Cream Artichoke Dip
3. Lemon Layer Cake Recipe
4. London Grilled Lamb with Mint
5. Low-Fat Potato Soup
1. Lazy Lasagna

Try this quick lasagna recipe for dinner!

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


2 pounds ground round steak
1 teaspoon salt
1 envelope Lawry's spaghetti sauce mix
2 cans (1 pound each) tomatoes
1 can (15 ounce) tomato sauce
1/2 teaspoon basil
  Grated Parmesan cheese
1 package (8 ounce) lasagna noodles
2 packages (6 ounce each) sliced Mozzarella cheese

In Dutch oven or large saucepan, brown meat in salt.  Add spaghetti sauce mix, tomatoes, tomato sauce, basil and a generous sprinkling of Parmesan cheese.  Simmer 30 minutes.  Cook lasagna noodles just until tender.  In 9x11-inch casserole, layer meat sauce, noodles, and Mozzarella cheese. 

Sprinkle with Parmesan cheese.  Repeat layers, saving enough meat sauce to pour over top layer.  Bake in 300-325 degree oven for 20 minutes.  This is a simplified version of lasagna, yet has an authentic taste; better by far if made the day before or at least early in the morning, and then baked just before
2. Lemon Cream Artichoke Dip

A delicious appetizer for the finger-food lover in you!

From, "Atlanta Cooknotes" published by The Junior League of Atlanta, Inc.

2 cups mayonnaise
2 cups sour cream
1/4 cup fresh lemon juice
2-1/2 teaspoons horseradish
2 teaspoons Dijon mustard
1/2 teaspoon salt


Blend all ingredients in a large bowl; cover and chill for 2 hours.  Serve as a dip for cooked artichoke.

3. Lemon Layer Cake Recipe

You'll be smacking your lips together for this one

From the, "Houston Junior League Cookbook," published in cooperation with your Daily InBox newsletter.


1/2 cup butter
1/2 cup shortening
2 cups sugar
4 eggs, separated
3 cups sifted flour
2 heaping teaspoons baking powder
1 scant cup milk
Juice and grated rind of 1 lemon


1 egg, beaten
Juice and grated rind of 1 lemon
1 cup sugar
3 tablespoons water


Heat oven to 350 degrees.  Grease and flour three 9-inch cake pans.  Cream butter, shortening and sugar.  Beat egg yolks thoroughly, and add to creamed mixture.  Sift flour and baking powder together; add to creamed mixture alternately with milk.  Add lemon juice and rind.  Fold in stiffly beaten egg whites.  Divide batter evenly into 3 cake pans.  Bake in preheated oven for 30-35 minutes, or until cake tests done.  Remove from oven, invert onto wire racks, remove pans, and let cool.  Frost with Lemon Glaze Icing.


Combine all ingredients and boil to jelly-like consistency.  Let cool slightly.  Beat well.  (Recipe may be doubled if thicker glaze on cake is desired.)  Makes enough icing for layers and top of 3-layer cake.

SERVES: 10 - 12

4. London Grilled Lamb with Mint

This one just might hit the spot

From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.


1 (6-pound) leg of lamb, trimmed, boned, and butterflied
Salt and freshly ground pepper, to taste
1 cup firmly packed fresh mint
1/4 cup lemon juice
1/2 cup dry vermouth
1/2 cup olive oil
1 large onion, thinly sliced and separated into rings
1/2 cup butter, melted
2 to 3 Tablespoons fresh lemon juice, or to taste


Rub inner side of lamb with salt and pepper; place in a glass, stainless steel, or enameled dish.  Sprinkle with mint.  Combine 1/4 cup lemon juice, vermouth, and olive oil; pour over lamb.  Top with onion rings.

Cover with plastic wrap or waxed paper, and refrigerate for 48 hours, turning occasionally.  Grill about 30 minutes, basting frequently with marinade until done.  Combine melted butter and lemon juice to taste; heat and serve with lamb.

SERVINGS:  6 - 8
Copyright 1997 The Junior League of Atlanta, Inc.  All rights reserved.  Visit The Junior League of Atlanta web site ( to purchase copies of Atlanta Cooknotes and other fine cookbooks, or call (404) 233-4767.
5. Low-Fat Potato Soup

A low-fat alternative to this soup favorite!

From, "Cooking by the Boot Straps...A Taste of Oklahoma Heaven" published by The Junior Welfare League of Enid, Inc


4 cups chopped potatoes
1 (10-ounce) can chicken broth
1 cup thinly sliced celery
1/2 cup chopped carrot
1/2 cup chopped onion
1-1/2 teaspoons salt
1/8 teaspoon pepper
1/8 teaspoon dillweed
4 cups skim or whole milk
3-1/2 Tablespoons flour
2 Tablespoons butter
  Shredded Cheddar cheese


Combine the potatoes, broth, celery, carrot, onion, salt, pepper and dillweed in a 3-quart saucepan and mix well.  Bring to a boil; reduce heat.  Simmer, covered, for 15 to 20 minutes or until the vegetables are tender, stirring occasionally.  Stir 3 cups of the skim milk into the potato mixture. 
Cook until heated through, stirring occasionally.  Whisk the flour into the remaining 1 cup skim milk.  Add the flour mixture to the soup, stirring constantly.  Cook until thickened and heated through, stirring frequently.  Stir in the butter.  Ladle into soup bowls.  Sprinkle with cheese. 


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A CraftELady Mailing
Julia G
Tulare CA


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