This issue "M" 04-04-201

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Marinated Mushrooms Recipe
2. Martini Scallops with Angel Hair Pasta Recipe
3. Matt's Super Genius Vodka Infusion
4. Mediterranean Lamb Chops
5. Millie's Truffles Recipe
1. Marinated Mushrooms Recipe

Try a new side for your Thanksgiving feast

From, "River Road Recipes II ...A Second Helping," published in cooperation with your Daily InBox newsletter.


1/3 cup salad vinegar
1 cup olive oil
1 teaspoon garlic, pressed
1 tablespoon Worcestershire sauce
1 teaspoon monosodium glutamate
1 tablespoon Beau Monde (a blend of salt, onion, garlic and spices)
1 tablespoon salad herbs
1 teaspoon pepper
1 teaspoon salt
3 (8-ounce) cans large button mushrooms


Mix all ingredients except mushrooms. Add mushrooms and let stand 3 to 4 hours. Drain to serve.

Copyright 1994 The Junior League of Baton Rouge, Inc.  All rights reserved.  Visit The Junior League of Baton Rouge website ( to purchase copies of River Road Recipes II and other fine cookbooks, or call (225) 924-0298.
2. Martini Scallops with Angel Hair Pasta Recipe

Savor each bite of this heavenly recipe

From, "Above & Beyond Parsley ... Food for the Senses," published in cooperation with your Daily InBox newsletter.


1 pound capellini (angel hair pasta), cooked al dente
3 large cloves garlic, minced
2 tablespoons olive oil
1-1/2 pounds sea or bay scallops
Juice of 1 lemon
1-1/2 teaspoons capers, drained
2/3 cup dry vermouth

Bread crumb mixture:

1/2 cup bread crumbs
1/2 cup freshly grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Paprika, to taste


In a skillet, saute garlic in olive oil.  Add scallops and cook until opaque, about 2 to 3 minutes.  Do not overcook.

For bread crumb mixture:  Combine bread crumbs, Parmesan cheese, salt, pepper and paprika together in a small bowl.  Set aside.

In a small bowl, mix lemon juice, capers and vermouth.  Add to scallops.  Heat through, about 1 minute.  Drain scallops, reserving liquid.  Toss half of reserved liquid with pasta on a large ovenproof serving platter.  Ladle scallops over pasta.  Top with bread crumb mixture.  Broil and serve immediately.


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.
3. Matt's Super Genius Vodka Infusion

1 1/2 liter Grey Goose Vodka
1 pineapple
1/2 watermelon
2 baskets strawberries

Cut all pineapple and fruit so no rind of any kind is left behind.
Wash and rewash the watermelon, pineapple, and strawberries.  Cut the
strawberries into halves, the pineapple and watermelon into bigger
than a bite-sized pieces.

Layer a "sun tea" (preferably with spigot at bottom) with one fruit at
a time.  Start with strawberry or watermelon, as they are more
fragrant and will gather more taste at the bottom, where the vodka
exits the container.  Fill container to top with fruit.

Pour vodka over fruit until covered.  Screw on top and let sit minimum
2 weeks in refrigerator.

To serve, mix 3 parts infusion with one part 7-Up (diet or regular) in
a martini glass and serve with small piece of fruit as garnish.

Source: Cocktail Central

4.  Mediterranean Lamb Chops

Choose your favorite kind of fruit chutney

From, "Cooking by the Boot Straps...A Taste of Oklahoma Heaven," published in cooperation with your Daily Inbox Newsletter.


Lamb chops, 3/4 to 1 inch thick (1 to 3 per person)
Sherry, red wine or apple juice
Balsamic vinegar
1/4 cup plum or currant jelly
Sprigs of fresh rosemary


Sear the lamb chops in a hot lightly seasoned heavy skillet or grill pan over medium-high heat for 4 to 6 minutes per side.  Chopped fresh rosemary leaves and garlic may be added while searing, along with sea salt and freshly ground pepper or lemon pepper, which usually includes some salt.

Remove the chops to a heated ovenproof platter and cover.  Keep warm in a 275-degree oven.  Deglaze the pan with the sherry, adding about 1/3 cup per person.  Add a dash of balsamic vinegar.

Cook until reduced, stirring constantly.  Stir in the jelly.  Cook until blended and heated through, stirring constantly.  Pour over the chops and top with sprigs of fresh rosemary.  Serve with mint jelly or fruit chutney.

Copyright 2002 The Junior Welfare League of Enid.  All rights reserved.  Visit The Junior Welfare League of Enid, Oklahoma website ( to purchase copies of Cooking by the Boot Straps or call the office (580)234-2665.  The previous cookbook, Stir-Ups, is also available for purchase.
5. Millie's Truffles Recipe

A classic combination of chocolate and orange

From, "Great Lake Effects...Buffalo Beyond Winter and Wings," published in cooperation with your Daily Inbox Newsletter.


1/2 cup unsalted butter
4 ounces milk chocolate
4 ounces semisweet chocolate
2 Tablespoons confectioners' sugar
3 egg yolks, beaten
2 Tablespoons Grand Marnier or other liqueur
Baking cocoa


Combine the butter, milk chocolate and semisweet chocolate in a double boiler. Cook until blended, stirring frequently.  Stir in the confectioners' sugar.  Stir a small amount of the hot mixture into the egg yolks; stir the egg yolks gradually into the hot mixture.  Stir in the liqueur.  Spoon into a nonmetal dish. Chill covered, for 12 to 24 hours. Shape into 1-inch balls; roll the truffles in baking cocoa.

YIELD:  1-1/2 dozen

Copyright 1997 The Junior League of Buffalo, Inc.  All rights reserved.  Visit The Junior League of Buffalo website ( to purchase copies of Great Lake Effects: Buffalo Beyond Winter and Wings, e-mail or call (716) 884-8865.
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A CraftELady Mailing
Julia G
Tulare CA


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