This issue "W" 05-16-201

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Waffled Sweet Potato Chips
2. Waldorf Slaw
3. Walker House Apple Pie Cake
4. Walleye Pike Sandwiches with Cambridge Sauce
5. Walnut and Herb Crusted Chicken
1. Waffled Sweet Potato Chips

Categories: None
Yield: 1 Servings

1 lg Sweet potato
 Vegetable oil for deep-frying

Peel the sweet potato. Adjust the fluted blade of a mandoline to 1/4-inch and with the mandoline slice the sweet potato, turning it a quarter turn after each slice to produce a waffle pattern (If you don't have a mandoline, just slice the sweet potato crosswise, about 1/8-inch in thickness.) In a deep skillet heat 1-inch of the oil over moderately high heat to 375 degrees F. on a deep-fat thermometer, in it fry the slices in batches, turning them, for 1 minute, or until they are golden, and transfer the chips as they are fried with a slotted spoon to paper towels to drain.

The chips may be made 1 day in advance and kept in an airtight container. Just before serving arrange the chips in one layer in shallow baking pans and heat them in a preheated 400 degrees F. oven for 5 minutes. Sprinkle the chips with salt to taste and serve them warm. Makes 2 servings.

2. Waldorf Slaw
Categories: None

Yield: 1 Servings

      2 c  Shredded cabbage
      1 c  Diced apple with red skin intact
    1/2    Chopped celery
      2 tb Chopped walnuts
      2 tb Raisins
    1/2 c  Low-fat or nonfat mayonnaise
      2 tb Unsweetened apple juice
      1 tb Honey

Combine cabbage, apple, celery, walnuts and raisins. Toss well. In a smal bowl, combine mayonnaise, apple juice and honey, stirring well. Pour over cabbage mixture. Mix well. Cover and chill at least 30 minutes.

Date: Thu, 24 Oct 1996 11:13:16 -0500

3. Walker House Apple Pie Cake

Categories: Cakes, Fruits

Yield: 8 Servings

      1 c  Sugar
      1 ts Baking soda
      2    Egg
1/4 c Margarine; melted
1/2 c Walnuts; chopped
1 c Flour
1/2 ts Cinnamon
1/4 ts Nutmeg
1 1/3 c Apple slices

Mix all ingredients except apples. Fold in apples gently, so as not to break slices. Grease a 9 or 10 inch pie pan. Pour batter into pan and distribute evenly. Bake in a preheated 350F oven 30 to 40 minutes. Serve warm with whipped cream or ice cream.

Good Tastes food column, Sept, 1995, Green Bay Press Gazette

4.  Walleye Pike Sandwiches with Cambridge Sauce

Categories: New imports, Meat - seaf

Yield: 1 Servings

      2    4 ounce piec Walleye Pike
      1    Egg beaten with 2 tablespoons buttermilk
           Vegetable oil for frying
      3 tb Cornmeal
      3 tb Flour
           Creole spice-recipe included
      4 sl Pumpernickel bread
      2    Dill pickle spears

For the Cambridge sauce:
      1    Hard cooked egg
      1 cn Rinsed and chopped anchovy fillets
      1 ts Crushed capers
   1/2 ts Chopped chervil
   1/2 ts Chopped tarragon
   1/2 ts Chopped parsley
   1/2 ts Chopped chives
      1 ts Dijon mustard
      1 ts Champagne vinegar
      1 pn Cayenne pepper
    1/2 c  Olive oil
           Salt and pepper

Place the fish fillets in the egg and buttermilk mixture. Now, the Cambridge sauce. In a small bowl combine egg, anchovy fillets, capers, chopped herbs, Dijon mustard, vinegar, cayenne, and salt and pepper. Stir and mash together thoroughly. Then gradually add the oil and incorporate completely. You should end up with a mayonnaise type consistency. Place vegetable oil in a deep saute pan to come no more than 1/3 up the side of the pan. Heat until a deep fat fry thermometer registers 350 degrees. Meanwhile, in a shallow bowl combine the flour and cornmeal, and season with the Creole spice. Coat the fish fillets with the flour mixture. Carefully drop the fish fillets into the saute pan and fry until golden, about 8 minutes. Meanwhile, spread the bread slices with a generous coating of the Cambridge sauce. Remove the fish from the pan and drain on paper towels. Place each piece on a slice of bread and top with another slice. Garnish with the pickles.

Yield: 2 serving Posted to MC-Recipe Digest V1 #227

Date: Fri, 27 Sep 1996 09:26:19 -0700

5. Walnut and Herb Crusted Chicken

Categories: B, N

Yield: 1 Servings

3/4 c Finely chopped diamond walnuts
1/4 c Plain bread crumbs
1 1/2 ts Dried basil leaves
3/4 ts Dried rosemary leaves
2 tb Flour
1/2 ts Salt
1 Egg or egg white
2 1/2 lb Chicken pieces; (skin removed)

In a shallow dish, combine walnuts, bread crumbs, basil, rosemary, flour, and salt. In a second shallow dish, lightly beat egg. Roll chicken in egg, then in walnut mixture. Place on baking sheet.

Bake 40-45 minutes at 350 F. until crust is browned and juices run clear when pierced with a fork.

Makes 4 servings. Posted to brand-name-recipes by Beach Princess<> on Jan 24, 1998

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A CraftELady Mailing
Julia G
Tulare CA


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