This issue "F" 06-13-201

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Fat-Free Vegetarian Baked White and Sweet Potato Casserole
2. Fettuccine Carbonara (5 Points)
3. Fiesta Pasta Salad
4. Fresh Corn and Bacon Casserole
5. Fresh Oregon Blueberry Pie Recipe
1. Fat-Free Vegetarian Baked White and Sweet Potato Casserole

Categories: None

Yield: 1 Servings

4 md Yukon Gold Potatoes; (or any white potato)
1 lg Or 2 medium sweet potatoes
1 c Apple cider; (up to 1-1/2)
1/2 tb Dried chopped parsley
1/2 ts Dried rosemary
1 lg Onion coarsely chopped
1/2 ts Granulated garlic
1/2 ts Cinnamon
Brags amino acids to taste or Herbamare Aromatic Sea Salt
White Pepper to taste

Any of the ingredients may be reduced, increased or omitted to suite taste and texture.

Peel potatoes and chop into quarters. Spray an oblong casserole dish with Pam. Place potatoes and chopped onion in the casserole dish and pour on the apple cider. Sprinkle the chopped parsley, rosemary, garlic, pepper, cinnamon on top of vegetables. Stir to spread evenly over the vegetables. Bake in a 350 degree oven for one hour. First 1/2 hour covered with foil. Remove foil and bake uncovered for the last 1/2 hour. After baking sprinkle with Braggs Amino Acids or Herbamare Aromatic Sea Salt to suite taste. Serves 4 - 6. This dish is just delicious.

Posted to fatfree digest by "anglstar" <> on Oct 28, 1998

2. Fettucine Carbonara (5 Points)

Categories: Pasta, Tried & tru

Yield: 6 Servings

8 oz Fettuccine; dry
3/4 c Evaporated skim milk
1/2 c Nonfat cottage cheese
1/4 c Egg Beatersģ 99% egg substitute
4 oz Canadian bacon; chopped
1 c Frozen peas
2 tb Grated parmesan cheese
Freshly ground pepper

Cook pasta and drain. Return to pan. Place skim milk, cottage cheese, and eggs in blender or food processor until smooth

Pour mixture over pasta. add bacon, peas, and parmesan cheese. Cook over low heat about 3 to 4 min, stirring constantly until sauce thickens. Serves 6

Sprinkle with black pepper and ENJOY! :)

Nutritional Info: 238.40 calories, 2.7g fat, 2g fiber. 10.3% CCF

Points: 5

NOTES : Very tasty recipe :)

Posted to EAT-LF Digest by "Koula Smith" <> on Oct 21, 1998

3. Fiesta Pasta Salad

Categories: None

Yield: 8 Servings

1 lb Fresh or dried Pasta; (nearly any shape or size)
1 lb Cooked Turkey or Beef; cubed or cut into 1-inch-wide thin strips
2 c Mozzarella Cheese; shredded
1 lg Red Onion; coarsely chopped
1 lg Green Bell Pepper; coarsely chopped
1/2 c Ripe Olives; pitted and sliced
1 c Prepared Italian Salad Dressing

The Cook and Kitchen Staff are continuing to offer you recipes from our "Back-to-School" collection. Today's recipe is a particularly festive mix of textures and flavors that produce a hearty cold meal or eye-appealing side dish.

It's great with a sandwich or a little leftover pizza. Your away-from-home student will most likely prepare it with zeal, as it stores well refrigerated for up to five days.

Prepare pasta as directed on package. Drain and rinse well with cold water. In a large mixing bowl combine pasta with turkey or beef, Mozzarella cheese, red onion, green pepper, ripe olives, and Italian salad dressing. Cover and refrigerate 1 hour, and serve cold.

Kitchen Staff Tips: This salad recipe may be prepared with any type of pasta; just make sure to break it or cut it into bite-size portions before cooking. A fresh spinach linguini is fantastic, as well as standard elbow macaroni or bow tie pasta. It takes on a completely different character when prepared with broken Ramen noodles. The fun is to experiment, and enjoy preparing it. If desired, sprinkle your portion for serving with a little Parmesan cheese and freshly ground black pepper, just prior to serving.

Posted to by Recipe-a-Day <> on Aug 25, 1998,

4. Fresh Corn and Bacon Casserole

A hearty meal that's good for lunch or dinner

From, "Traditions...A Taste of the Good Life," published in cooperation with your Daily Inbox Newsletter.


6 slices bacon
6 ears fresh corn
1/2 cup chopped green pepper
1/2 cup chopped onion
1 teaspoon salt
1/8 teaspoon pepper
2 fresh tomatoes, peeled and sliced


In a large skillet, cook bacon until crisp. Remove from skillet, drain on paper towels and crumble. Remove all but 2 Tablespoons bacon fat from skillet. Cut corn from cobs. Add corn, green pepper and onion to bacon fat. Cook over high heat for 5 minutes. Add crumbled bacon, salt and pepper. In a 2-quart casserole, alternate layers of the corn mixture and tomato slices. Bake, uncovered, at 350 degrees for 30 to 40 minutes, until corn is tender.


Copyright 1983 The Junior League of Little Rock, Inc. All rights reserved. To purchase copies of Traditions... A Taste of the Good Life, visit the the Junior League of Little Rock website ( or call the office at (501) 666-0658.

5. Fresh Oregon Blueberry Pie Recipe

A sweet addition to dinner

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


1 9-inch pie shell, baked and cooled
1 cup water
2/3 cup granulated sugar
1 tablespoon freshly-squeezed lemon juice
4 cups fresh or frozen blueberries (if frozen, do not thaw), divided
3 tablespoons cornstarch
3 tablespoons water


Preheat oven to 250 degrees.

In a saucepan over medium heat, combine 1 cup water, sugar and lemon juice. Add 1 cup blueberries. Bring to a boil.

In a small bowl, combine cornstarch with the 3 tablespoons water and stir until well dissolved. Stir into saucepan and cook over medium heat, stirring frequently, until mixture thickens. Add remaining blueberries and cook until just warm.

Pour mixture into pie shell.


In a small bowl, combine sour cream, vanilla and sugar. Pour over top of berries, spreading evenly and covering completely. Be careful not to swirl into berry mixture.

Bake at 250 degrees for 15 minutes. Cool, then chill for 2 to 4 hours.

SERVINGS: 8 - 10Copyright 1992 The Junior League of Portland, Oregon, Inc. All rights reserved.

To purchase copies of From Portlandís Palate . . . A Collection of Recipes from the City of Roses, visit the Junior League of Portland, Oregon web site or call (503) 297-6364.
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