This issue "N" 04-08-201

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Netha's Crock Pot Casserole
2. New England Chocolate Zucchini Cake
3. New Haven White Pizza
4. New Mexico Garlic Mashed Potatoes
5. New Orleans Chicory Pot Du Creame
1. Netha's Crock Pot Casserole

Categories: Crockpot, Poultry, Casseroles

Yield: 1 Servings      

      2 c  Cooked chicken; (no bones or skin)
      1 cn Cream of mushroom soup
      1 cn Cream of chicken soup
      1 c  (8 oz.) sour cream
      1 cn (7 oz.) herdez salsa verde; (green hot sauce)
     16    Corn tortillas; cut into quarters
      1 c  Grated colby cheese

Mix together first 5 ingredients. Alternate first mixture with tortillas and cheese. Sprinkle top with chili powder or paprika. Cook in crock pot on low for 4 hours or high for 2 hours. Serve with guacamole and chopped tomatoes and onions, and/or green salad.

2. New England Chocolate Zucchini Cake

Categories: Cyberealm, Cakes

Yield: 2 Cakes

--------------FROM: LINDA FIELDS-------------------

1/3 c Margarine
1 3/4 c Sugar
1/3 c Vegetable oil
1 ts Vanilla
1/2 c Sour milk ** see note
1/2 ts Baking powder
1/4 c Chocolate chips
1 ts Baking soda
1/2 ts Cinnamon
2 Whole eggs
2 1/2 c Flour
4 tb Cocoa
1/2 ts Ground cloves
2 c Finely diced cooked zucchini

**To make the sour milk, substitute 1/2 cup milk, 1/4 tsp. baking soda, 1 tsp. baking powder.. mix and let stand 5 minutes before using)

Cream margarine, sugar and oil together. Add eggs, vanilla and sour milk to the mixture and beat until smooth. Mix dry ingredients and add to creamed mixture. Beat well. Stir in zucchini. Pour into 2 greased bread pans. Sprinkle with chocolate chips. Bake at 325F for 40-45 minutes. Cool. Needs no frosting, but is very good with cream cheese frosting.

Source: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120
3. New Haven White Pizza

Categories: Tabasco

Yield: 2 Servings

1 cn Refrigerated pizza dough;(10 ounces)     
2 tb Cornmeal     
1 cn Clams; drained (10 ounces)     
3    Garlic cloves; peeled and minced     
3    Strips cooked bacon;crumbled     
2 tb Romano cheese     
1 ts Dried oregano   
1/2 ts TABASCO pepper sauce
Olive oil

Preheat oven to 450 degrees. Prepare a 12 round pizza crust according to package directions. Dust crust with cornmeal. Distribute clams evenly over the dough, follow with garlic, bacon, Romano cheese, and oregano. Drizzle with TABASCO pepper sauce and olive oil. Bake for 15 minutes or until the crust is golden brown. Yield: 2 to 4 servings

Recipe by: Tabasco


4. New Mexico Garlic Mashed Potatoes

Categories: Cookbooks, News, Or mags, Potatoes, Vegetables

Yield: 4 Servings

6    Red potatoes, medium size, washed and quartered (skins left on)     
1    Head garlic, peeled     
1 c  Cheddar cheese, grated and loosely packed     
2 tb Milk     
3 tb Unsalted butter   
3/4 ts Fresh rosemary needles, finely minced          
Salt to taste          
Freshly ground black pepper to taste     
3 ts Ground New Mexico chiles, or pure chile powder (or use  less as you please)

Put potatoes and garlic in a large pot and add enough water to cover. Cook over medium heat until potatoes are soft, about 25 minutes. Remove from heat and drain water. Add cheese, milk, and butter and mash until light and fluffy. Add rosemary and salt and pepper to taste. Add ground chiles 1 teaspoon at a time until desired heat is achieved. Serve hot. Serves 4

NOTES : Made with garlic and New Mexico chiles. YUM!

Recipe by: Jennifer Trainer Thompson, Jump Up and Kiss Me Cookbook
Adapted and MC formatted by Brenda Adams posted mc 12/14/96

5. New Orleans Chicory Pot Du Creame

Categories: Desserts, Emeril, Ethnic, Am/la

Yield: 8 Servings

1 qt Heavy cream     
1    Vanilla bean; split in half    
10    Egg yolks     
1 c  Espresso coffee 
1 1/4 c  Sugar          
Whipped cream in a pastry  bag with star tip          
Chocolate shavings     
1 tb Espresso powder

Preheat oven to 300 degrees F. Scrape inside of vanilla bean halves into cream and add the bean halves, sugar and coffee in a sauce pan over medium heat. Bring the cream up to a boil and reduce to a simmer. Simmer the cream for 5 minutes. Remove from the heat and discard the vanilla bean. In an electric mixer, beat the egg yolks. Gradually pour the hot cream into the mixer. Mix well until incorporated. Strain the liquid into a pitcher. Place 8 (3/4c) cups in a roasting pan. Fill the cups to the rim. Fill the pan with water. Cover the pan loosely with foil and bake for 1 to 1 1/2 hours or until set. Remove from pan and let custards cool completely. Place in refrigerator and chill for 1 hour. Garnish with whipped cream, chocolate shavings and espresso powder.

Source: Essence of Emeril, #2329, TVFN Formatted by Lisa Crawford, 4/29/96

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A CraftELady Mailing
Julia G
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