This issue "U" 05-06-201

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. U.S. Mints
2. U-238 Punch (Alcohol)
3. Ukrainian Borscht-Martha Stewart Living
4. Underground Deli Meatloaf Sandwich
5. Uptown Roasted Pepper Grills
1. U.S. Mints

Categories: Cookies, Brownies

Yield: 24 Servings

1 1/4 c Mint chocolate chips
1 1/2 oz Unsweetened chocolate - finely chopped
1/2 c Unsalted butter - cut into pieces
1/2 c Sifted all-purpose flour
1 pn Salt
1 1/2 ts Instant expresso powder
1/2 ts White creme de menthe      
3    Extra-large eggs -- room temperature
3/4 c  Sugar; PLUS:  2 tb Sugar


6 tb Mint chocolate chips
1/2 oz Unsweetened chocolate -- finely chopped
5 tb Unsalted butter -- cut into pieces

FOR THE BROWNIES: Position the rack in lowest third of oven and preheat to 350 F. Butter sides of 9-inch square baking pan with 2-inch-high sides. Fold 18x12-inch piece in half crosswise. Line pan with foil, allowing foil to extend over two sides. Butter foil. Melt both chocolates and butter in heavy medium saucepan over very low heat, stirring until smooth. Cool. Sift flour and salt into small bowl. Mix cream, espresso powder and creme de menthe in small cup. Using electric mixer, beat eggs and sugar in large bowl until frothy. Fold in coffee mixture and then melted chocolate. Fold in dry ingredients. Spread batter evenly in prepared pan. Bake until toothpick inserted in center comes out with some moist crumbs still attached, about 25 minutes (surface may crack). Gently press down on any raised surfaces to flatten slightly. Cool 30 minutes on rack.

FOR GLAZE: Melt both chocolates and butter in heavy small saucepan over low heat, stirring until smooth. Let stand until cool enough to spread. Spread glaze over brownies. Let stand 4 hours at room temperature. Lift brownies from pan using foil sides. Cut into squares. (Can be prepared 1 day ahead. Store in airtight container.)

2. U-238 Punch

Categories: Beverages, Alcohol, Fruits

Yield: 40 Servings      

      1 qt Rum
      1 qt Vodka
      1 qt Strawberry juice
      1 qt Orange juice
      1 qt Pineapple juice
      1 pt Fresh strawberries
      1 pt Orange wedges
      1 pt Pineapple chunks

Mix all ingredients well. Chill. Serve as you would punch.

This beverage's motto is: Hiroshima's favorite since '45. Guaranteed to bomb you into the next decade!

NOTE: Orange juice and wedges and pineapple juice and chunks can be substituted for your favorite fruit. However, the strawberries and juice is considered MANDATORY! The vodka can also be substituted for your favorite booze, but rum is MANDATORY!

The general rule of thumb for this recipe is: two quarts of booze (one of which MUST be rum), and three quarts of fruit juice including 1 pint of accompanying FRESH fruit (one of the fruits MUST be strawberries)

Personal Note: I "discovered" this one at the 1979 Milwaukee Summerfest. Two fellow audience members were passing this stuff around in a plastic milk jug several hours before Seals & Crofts were to go on. How come this stuff didn't eat through the jug is beyond me, but the drink (more of a "punch") is very tasty. I thank those two intrepid people for this recipe. ~ Michael P. Orchekowski.

3. Ukrainian Borscht-Martha Stewart Living

Categories: Soup/stews, Main dish

Yield: 8 Servings      

      1 c  Dried lima beans
      1 tb Unsalted butter
      2    Cloves garlic, peeled and
           -- chopped
      2 md Onions, peeled and chopped
      4 c  Shredded green cabbage
      1 cn (28-oz) crushed tomatoes
      6    Carrots, peeled and cut into 1/4-inch-thick rounds
      1 sm Bulb celeriac, peeled and grated
     12 c  Beef Stock (separate recipe)
           Freshly ground pepper
      3 lb Beets, peeled and grated
      3 md Yellow potatoes, peeled and cubed
      5 tb Sugar, or to taste
      3 tb Red-wine vinegar
      3 tb Fresh lemon juice
      2 tb Chopped fresh dill, plus more for garnish
      2 c  Shredded beef, from stock
           Sour cream, as garnish

Place lima beans in a medium saucepan with cold water to cover. Bring to a boil and let boil for 1 minute. Drain, return beans to pot and cover again with cold water. Bring to a boil, turn heat to low, and let simmer for 30 to 60 minutes, or until beans are firm but not mushy. Add salt to taste in the last 10 minutes. Let cool in liquid until needed.
In a 6-quart stockpot, melt the butter. Add garlic and onions and cook over low heat, covered, for 5 minutes, or until onion is transparent. Add cabbage, tearing long shreds into smaller pieces. Add tomatoes; cook for 5 minutes. Add carrots, celeriac, stock, and salt and pepper to taste; cook, covered, until vegetables arc soft, about 1 hour.
Add half the beets, the potatoes, beans, sugar, vinegar, lemon juice, dill, and shredded beef, and cook 20 minutes more. Add remaining beets and cook 10 to 15 minutes longer, until tender. Adjust seasonings. Ladle into bowls, top with a dollop of sour cream, and sprinkle with more fresh dill.

Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary


4. Underground Deli Meatloaf Sandwich

Categories: Beef, Brenda, Sandwich, Restaurant

Yield: 10 Servings

1 c Bread crumbs; fresh
1 1/2 Dry mustard
1 ts Black pepper
1 1/2 ts Garlic powder      
1 tb Dried basil
1 tb Dried oregano
3    Eggs
3/4 c Ketchup
1/2 ts Hot pepper sauce
1 1/2 ts Worcestershire sauce
1 1/2 ts Dijon mustard
1 1/2 ts Horseradish
1 c Onion; chopped
2 1/2 lb Ground beef; lean           
Choice of sliced jack, Swiss or Cheddar cheese
Choice of sourdough, whole wheat, rye, or white bread, or French roll
Garnishes: mustard, horseradish, tomato and onion slices, lettuce leaves

In a bowl, combine bread crumbs, mustard, black pepper, garlic powder, basil and oregano. In a large bowl, combine eggs, ketchup, hot pepper sauce, Worcestershire sauce, Dijon mustard and horseradish. Mix in the onion and ground beef, then add the bread crumb mixture. Place mixture in 9- by 5-inch loaf pan and bake in 35O degree oven for 1 hour.

To assemble, lay 1/2-inch slice of meatloaf on bottom slice of bread, and top with cheese. If meat is cold, warm in microwave or conventional oven with the cheese on bottom half of sandwich. On top half, spread mayonnaise, mustard, a hint of horseradish, tomatoes, onions and lettuce. Close, cut in half, and serve with a dill pickle. The meatloaf yields 9 or 10 servings.

The Underground Gourmet Deli and Restaurant, Ashland, Oregon; Mark Levin, Chef Adapted for MasterCook by Brenda Adams
Recipe By : Chef Levin, The Underground Deli & Restaurant

5. Uptown Roasted Pepper Grills

Categories: Sandwiches

Yield: 4 servings      

      2 md Zucchini; Sliced Lengthwise
      2 md Yellow Squash; Sliced Lengthwise
           Vegetable Cooking Spray
      1 tb Chopped Fresh Oregano
      1 tb Chopped Fresh Basil
    1/4 ts Pepper; Divided
    1/8 ts Salt      
      2 lb Red Bell Peppers; Roasted And Peeled
      2    Submarine Rolls
      1    Garlic Clove; Halved
     12 md Basil Leaves
      4 ts Red Wine Vinegar
      1 ts Extra-Virgin Olive Oil
      4 sl Mozzarella Cheese; Part Skim Milk
           Basil Sprigs

Combine zucchini and yellow squash in a large bowl; lightly coat with cooking spray, and toss well to coat. Sprinkle oregano, chopped basil, 1/8 teaspoon pepper, and salt over squash mixture; toss well to coat. Preheat broiler. Arrange zucchini and squash sliced in a single layer on a baking sheet coated with cooking spray. Broil 3 minutes or until tender and brown. Cut roasted bell peppers into 1 inch thick strips and set aside. Cut submarine rolls in half lengthwise. Rub cut sides of garlic over cut sides of rolls. Place rolls, cut side up, on baking sheet. Divide bell pepper strips, zucchini, yellow squash, and basil leaves evenly on roll bottoms. Drizzle vinegar and oil evenly over sandwiches, and sprinkle with 1/8 teaspoon pepper. Place 1 mozzarella cheese slice over each sandwich, and broil 2 minutes or until cheese melts. Garnish with basil sprigs; if desired.

Recipe by: Cooking Light

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A CraftELady Mailing
Julia G
Tulare CA


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