This issue "R" 04-22-201

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Raspberrry And Chocolate Pie
2. Rice with Red Peppers and Nuts
3. Roasted Banana Ice
4. Rockin Rice Pilaf
5. Rosemary Pork Tenderloin
1. Raspberrry And Chocolate Pie

Categories: Choco4

Yield: 8 servings

-- crust-
  1 1/4 c Vanilla wafer crumbs
    1/2 c Pecans; finely chopped
    1/3 c Butter; melted
       3 tb Sugar
    1/3 c Semi-sweet chocolate chips

-- filling-
      8 oz Cream cheese; softened
    3/4 c  Powdered sugar; sifted
      1 ts Vanilla
      1 c  Whipping cream
     20 oz Raspberries; frozen* 
    1/2 c Raspberry jam; seedless**

*2 (10 oz.) boxes, defrosted and drained.
** Jam should be heated until melted.

Crust: Combine all ingredients except chocolate chips. Mix until blended. Pat mixture on the bottom and sides of a buttered 9 inch pie pan. Bake at 350 degrees for about 8 minutes. Sprinkle the chocolate chips on top and return to oven for 1 minute to melt chocolate. Remove from oven and spread melted chocolate evenly on crust, forming a thin chocolate layer. Set aside to cool. Beat together the cream cheese, sugar and vanilla until light and fluffy. In a separate bowl, beat the cream until it is stiff. On the lowest speed, beat the whipped cream into the cream cheese mixture until blended. Pour into prepared crust. Stir together the raspberries and melted jam until fruit is evenly coated. Gently spread raspberries over cream mixture. Refrigerate..

2. Rice with Red Peppers and Nuts

Try this delicious rice dinner side dish.

From, "California Sizzles...Easy and Distinctive Recipes for a Vibrant Lifestyle" published by The Junior League of Pasadena, Inc. in cooperation with your Daily InBox newsletter.

2 cups chicken stock
1 cup long grain white rice
1/4 teaspoon salt
1/8 teaspoon finely ground pepper
3 Tablespoons pine nuts or almonds
2 Tablespoons butter
2 Tablespoons oil
1 finely chopped medium onion
1/2 cup diced red bell pepper
1/2 cup diced celery
2 Tablespoons finely chopped parsley
  Salt and pepper to taste

Preheat oven to 350 degrees. Bring chicken stock to boil in medium saucepan over high heat.  Add rice, salt and pepper, and stir with fork.  Lower heat, cover and simmer 20 minutes.

Toast nuts in oven for 5 minutes or until lightly browned. In a medium skillet, heat butter and oil over medium heat.  Saute onion, stirring occasionally, until soft.  Add red pepper and celery and continue cooking for about 5 minutes until vegetables are cooked but still slightly crisp.

When rice is cooked, add vegetables, nuts, parsley, salt and pepper. Toss and serve immediately. 
3. Roasted Banana Ice


Yield: 1 servings

2 lb Ripe bananas
1 1/2 c Sugar
3 c Water
1/3 c Fresh orange juice      
2 tb Fresh lime or lemon juice
2 tb Dark rum

Preheat the oven to 375 degrees. Set the whole, unpeeled bananas on a baking sheet and roast them for 15 minutes or until their skin is black and just beginning to split. Remove from the oven and, when cool enough to handle, discard the skin. You should have 2 cups of banana pulp. While the bananas are roasting, in a medium saucepan over moderate heat, stir the sugar with the water and simmer, stirring, until the sugar is completely dissolved. Remove from the heat and cool. In a bowl, combine the banana pulp, cooled sugar syrup, the citrus juices and rum. Refrigerate the mixture for 2 hours or until very cold. Freeze in an ice cream maker according to the manufacturer's directions. Transfer to a storage container and place in the freezer for a few hours to allow the flavors to mellow. The ice is best served within 2 days. This recipe yields 2 quarts.

Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9656 broadcast 08-06-1996) Downloaded from their Web-Site -


Recipe by: John Ash

4. Rockin Rice Pilaf

Try this side with your favorite dinner entree!

From, "Traditions... A Taste of the Good Life" published by The Junior League of Little Rock in cooperation with your Daily InBox newsletter.

1-1/2 cups uncooked rice
1 stick butter
2 (13 ounce) cans chicken broth
  Salt to taste
  Pepper to taste
1/2 cup blanched almonds
1 (4 ounce) can mushrooms, drained
1/2 cup chopped onion

Saute rice in melted butter until light brown.  Pour into 9 x 11 baking dish.  Add chicken broth.  Add any or all of the last 3 ingredients.  Bake at 350 degrees for about 45 minutes.

5. Rosemary Pork Tenderloin

A delicious dinner with some spicy surprises

From "True Grits ...Tall Tales and Recipes from the New South," published in cooperation with your DailyInbox newsletter.


2 teaspoons dried rosemary, crumbled
2 large cloves of garlic, minced
1 tablespoon Dijon mustard
2 teaspoons salt
4 teaspoons freshly ground pepper
2 (12-ounce) pork tenderloins
1-1/2 tablespoons olive oil


Mix the rosemary, garlic, mustard, salt and pepper in a small bowl.  Rub the mixture evenly over the pork; place in a shallow dish.  Let stand at room temperature for 15 minutes or in the refrigerator for up to 2 hours.

Brown the pork on all sides in heated olive oil in a skillet.  Place in a baking pan.

Bake at 400 degrees for 20 minutes or until cooked through.


Copyright 1994 The Junior League of Atlanta, Inc.  All rights reserved.  Visit The Junior League of Atlanta web site ( to purchase copies of True Grits . . . Tall Tales and Recipes from the New South and other fine cookbooks, or call (404) 233-4767.
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A CraftELady Mailing
Julia G
Tulare CA


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