This issue "P" 04-15-201

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Pork Tenderloin with Mustard Sauce
3. Prairie Fire
4. Prosciutto and Asparagus Pasta
5. Pumpkin Streusel Cheesecake Bars
1.                     Meat and Poultry:
           Pork Tenderloin with Mustard Sauce

                     from Traditions...
                A Taste of the Good Life     


1/4 cup soy sauce
1/4 cup bourbon
2 Tablespoons brown sugar
3 pounds pork tenderloin
1 Tablespoon dry mustard
1-1/2 teaspoons vinegar
1/3 cup sour cream
1/3 cup mayonnaise
1 Tablespoon chopped green onions
  Salt to taste

Combine first 3 ingredients for marinade mixture.  Marinate the pork for several hours, turning occasionally.  Remove meat from marinade and roast at 325 degrees for 45 minutes  to 1 hour, basting frequently.  Dissolve mustard in vinegar and mix with sour cream and mayonnaise.  Fold in green onions and salt.  Carve meat and serve with mustard sauce.


Copyright 1983 The Junior League of Little Rock, Inc.  All rights reserved.
To purchase copies of Traditions, call the Junior League of Little Rock at (501) 666-0658 or order by mail at P.O. Box 7453, Little Rock, AR 72217.  The cost is $18.95 plus $4.00 shipping/handling for first book ($2.00 each additional book).  You may also purchase copies of any of the Junior League of Little Rock cookbooks through their website (
The Junior League of Little Rock, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women, and improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  Proceeds from the sale of Traditions support the projects and programs of the Junior League of Little Rock, Inc.
3 - 4 cups sliced peeled potatoes
1 1-3/4 oz can condensed cheddar cheese soup, undiluted
1/2 cup milk
1-1/2 pounds ground beef
1 medium onion, chopped
1 14-oz jar pizza sauce
2 cups shredded mozzarella cheese
Cover bottom of a greased large casserole dish with potatoes.  Combine soup and milk, pour over potatoes.  In a skillet, cook ground beef and onion over medium heat until the meat is no longer pink, drain. 
Spread, over soup mixture.  Pour pizza sauce over meat layer.  Cover and bake at 350 F. for 80 - 90 minutes or until the potatoes are tender.  Sprinkle with cheese, bake 5 minutes longer, or until cheese is melted. 
Serves 8
Source: Recipe Ross
3. Prairie Fire

Dash Tabasco Sauce
1 oz Tequila


Fill a shot glass with tequila and drop a dash of Tabasco sauce in and around the edge.
[Even if I drank, I wouldn't drink this lol]

4. Prosciutto and Asparagus Pasta

Travel no further than your kitchen for dinner tonight

From, "Portland’s Palate... A Collection of Recipes from the City of Roses," published in cooperation with your Daily InBox newsletter.


1/2 pound fresh asparagus spears or 1 (10-ounce) package frozen asparagus spears

4 ounces prosciutto ham, thinly sliced and cut into 1-inch strips (see Note)

3/4 cup freshly-grated Parmesan cheese

1/2 cup sour cream

1/4 cup dry white wine

1/4 cup butter (1/2 cube), melted

1/2 pound linguine or fettuccine TO PREPARE:

In a medium saucepan, steam or boil asparagus until crisp-tender.  Drain and cut into bite-sized pieces.

In a medium bowl, combine asparagus and prosciutto.  In a large bowl, combine cheese, sour cream, wine and butter.  Mix well.  Add asparagus-prosciutto mixture.

Cook pasta according to package directions.  Drain well, but do not rinse.  Transfer pasta to a warm serving platter and toss with sauce.  Sprinkle with additional Parmesan, if desired.  Serve immediately.

NOTE:  Prosciutto is a cured ham that is available at specialty markets and delicatessens.  Garnish with strips of sun-dried tomatoes.


Source: Daily Inbox
5. Pumpkin Streusel Cheesecake Bars

Prize-Winning Recipe 2008!
Chocolate and caramel drizzles add a new flavor punch to creamy pumpkin-oat bars.

Prep Time: 45 min
Total Time: 3 hours 0 min
Makes: 24 bars

Cookie Base
1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
1/2 cup crushed gingersnap cookies
1/2 cup finely chopped pecans
1/2 cup cold butter or margarine

2 packages (8 oz each) cream cheese, softened
1 cup sugar
1 cup canned pumpkin (not pumpkin pie mix)
2 tablespoons Gold Medal® all-purpose flour
1 tablespoon pumpkin pie spice
2 tablespoons whipping cream
2 eggs

1/3 cup chocolate topping
1/3 cup caramel topping

1. Heat oven to 350°F. In large bowl, stir together cookie mix, crushed cookies and pecans. Cut in butter, using pastry blender or fork, until mixture is crumbly. Reserve 1 cup mixture for topping. Press remaining mixture in bottom of ungreased 13x9-inch pan. Bake 10 minutes. Cool 10 minutes.
2. Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add remaining filling ingredients; beat until well blended. Pour over warm cookie base. Sprinkle with reserved topping.
3. Bake 35 to 40 minutes or until center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled.
4. Before serving, drizzle with chocolate and caramel toppings. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
High Altitude (3500-6500 ft): Bake 40 to 45 minutes.

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

A food processor can be used for even easier preparation. Place cookie base ingredients in processor bowl; pulse until crumbly. Reserve 1 cup for topping. Press remaining cookie base mixture in pan. Place filling ingredients in processor bowl; pulse until well blended. Continue recipe as directed.
To drizzle the toppings easily, place each topping in a small food-storage plastic bag, snip off a small corner of each bag and squeeze to drizzle toppings over bars.

Nutrition Information:
1 Bar: Calories 280 (Calories from Fat 130); Total Fat 14g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 50mg; Sodium 200mg; Total Carbohydrate 35g (Dietary Fiber 1g, Sugars 22g); Protein 4g Percent Daily Value*: Vitamin A 40%; Vitamin C 0%; Calcium 4%; Iron 6% Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 2 1/2 Fat Carbohydrate Choices: 2 

*Percent Daily Values are based on a 2,000 calorie diet.

© 2009 ®/TM General Mills All Rights Reserved

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