This issue "H" 06-20-201

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Ham and Cheese Stuffed Pie
2. Harvest Cream Apple Pie
3. Healthy Vegetable Soup
4. Hen Sauce Piquante
5. Heritage Grilled Breast of Chicken And Sauce
1. Ham and Cheese Stuffed Pie

Categories: Appetizers

Yield: 8 Slices


2 lg Eggs, well beaten
2 1/2 c Shredded swiss cheese
3 c Ham, medium diced
1 c Sliced black olives
8 ts Salt
1/2 ts Pepper


1 pk Active dry yeast
2/3 c Warm water
1/2 ts Sugar
1/2 ts Salt
2 c Flour up to 2 1/2 cup flour
2 tb Cooking oil

1 tb Water
1 lg Egg, beaten
1 ts Poppy seeds

Combine all filling ingredients the night prior and put in refrigerator.

Soften yeast in the water and set aside to proof. Combine one cup flour, the sugar and salt in a large mixing bowl. Beat in the softened yeast and add oil. Stir in enough of the remaining flour to make a moderately stiff dough. Knead for five to eight minutes on a floured surface until dough is smooth and elastic. Place in a greased bowl. Let rise in warm place for about one hour or until the dough doubles. Punch dough down and divide in two pieces. Roll each piece of dough into a 13 inch circle. Place one circle on a greased 12 inch pizza pan. Spread the filling on top and cover with remaining circle. Trim and flute the edges. Prick the top of the crust with a fork several times. Cover loosely with foil and bake in a preheated 350 degree oven for 45 minutes.

Remove from oven, remove foil. Combine glaze ingredients and brush on pie crust. Return to oven and bake uncovered for an additional 15 minutes.

Serve warm or cold.

Collection Cookbook

2. Harvest Cream Apple Pie

Try this yummy dessert with your favorite ice cream.

From, "Great Lake Effects...Buffalo Beyond Winter and Wings" published by The Junior League of Buffalo, Inc. in cooperation with your Daily InBox newsletter.

3/4 cup sugar
2 Tablespoons flour
1 cup sour cream
1 egg
1 teaspoon vanilla extract
1/4 teaspoon nutmeg
3 or 4 apples, peeled, sliced
1 unbaked (9-inch) pie shell
1/2 cup flour
1/2 cup sugar
1 teaspoon cinnamon
1/3 cup butter, softened

Combine 3/4 cup sugar and 2 Tablespoons flour in a bowl and mix well. Stir in the sour cream, egg, vanilla and nutmeg. Add the apples and mix gently. Spoon into the pie shell. Bake at 375 degrees for 45 minutes.

Combine 1/2 cup flour, 1/2 cup sugar and cinnamon in a bowl and mix well. Cut in the butter until crumbly. Sprinkle over the baked pie. Bake at 400 degrees for 10 minutes longer. Serve warm or at room temperature with vanilla ice cream.

NOTE: One cup sliced or chopped apple is the equivalent of one medium apple.
3. Healthy Vegetable Soup

Perfect for the upcoming fall days
From, "Tell Me More, A Cookbook Spiced with Cajun Traditions and Food Memories," published in cooperation with your Daily Inbox Newsletter.


1 large coarsely chopped bell pepper
3 stalks chopped celery
1 small chopped bell pepper
1 large bay leaf
3 beef bouillon cubes
1 large can chopped tomatoes
1 small can tomato sauce
Salt, pepper and Tony Chachere's seasoning to taste
1 large round steak (cut into 1 inch pieces)
5 6 large sliced carrots
1 (16 ounce) bag frozen corn
1 (16 ounce) bag frozen green beans
1 (16 ounce) bag frozen chopped okra
2 small cubed potatoes
1/3 small cabbage (cut into 1 inch pieces)
4 5 quarts water


In a large soup pot boil water, meat, bay leaf and seasoning until meat is almost tender (about 1 hour). Add remaining ingredients and simmer for 2-1/2 hours until well done.

Copyright 1993 The Junior League of Lafayette, Inc. All rights reserved. Visit The Junior League of Lafayette website to purchase copies of Tell Me More, A Cookbook Spiced with Cajun Traditions and Food Memories.
4. Hen Sauce Piquante

Put your cooking skills to good use

From, "Tell Me More, A Cookbook Spiced with Cajun Traditions and Food Memories," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS for Hen Sauce Piquante:

1 hen
1/4 cup steak seasoning
4 cups chopped onion
2 cups chopped bell pepper
1/3 cup minced garlic
4 bay leaves
1 teaspoon thyme
1 teaspoon rosemary
6 (12 ounce) cans chicken broth
1 cup roux (see below for recipe)
1 (12 ounce) can tomatoes
1 (10 ounce) can cream of mushroom soup
2 cups chopped green onion
Salt and pepper to taste

INGREDIENTS for Basic Roux:

2/3 cup flour
3/4 cup oil


Hen Piquante:

Cut hen into small pieces. Sprinkle with steak seasoning and brown completely in large pot. Remove hen. Leave drippings and add onions and bell pepper, garlic, bay leaves, thyme and rosemary. Saute until tender. Add chicken broth and bring to boil. Add roux and stir constantly. Add tomatoes and can of cream of mushroom soup. Add water and stir well. Allow to cook in oven at 325 degrees for three hours. Remove and add green onions and let sit for ten minutes. Serve over rice.

TO PREPARE Basic Roux:

Mix the flour and oil in a heavy iron pot until it is thoroughly mixed before you turn on the fire under the pot. After it is mixed, turn the fire on to medium to low, stirring constantly. Stir all over the bottom of the pot to be sure that no particles stick to the bottom. As you stir, the roux browns slowly. Don't cookyour roux fast, because as it reaches the done point, it will be too hot and burn. When your roux is a rich dark brown, turn off the heat immediately, continuing to stir. Add water to lower the temperature slightly so the roux will stop browning. Or, you can add chopped onions and/or bell peppers to lower temperature. Continue stirring, return to heat and add the remainder of the ingredients for your stew or gumbo.

A heavy pot is a must to make a pretty roux. The heavier the pot, the easier your job will be. Before you start your roux, start heating water in kettle, the amount depending on whether you are making a gumbo or a stew. You must always add hot water to a roux. It is very important not to change the temperature of the roux by adding cold water to it. The measurements given above make a rouxlarge enough for a stew with 1 hen, or a gumbo with two pounds of shrimp.

NOTE: If you wish to make a larger recipe, enlarge the recipe in the same proportions given. We feel it to be important to use more oil than flour.

Copyright 1993 The Junior League of Lafayette, Inc. All rights reserved. Visit The Junior League of Lafayette website ( to purchase copies of Tell Me More, A Cookbook Spiced with Cajun Traditions and Food Memories.
5. Heritage Grilled Breast of Chicken And Sauce

Categories: Chicken, Barbecue

Yield: 8 servings

8 Chicken breast halves; skinl
3 cl Garlic; chopped
16 lg Basil leaves

Recipe by: Heritage Tradition Cookbook

Marinade: 1/2 cup white wine 5 tablespoons olive oil 3 cloves garlic, chopped 1/2 teaspoon salt 1/4 teaspoon pepper Fresh Basil Tomato Sauce (2 c.): 1/4 cup green pepper, chopped 1/4 cup onion, chopped 1 clove garlic, chopped 2 tablespoons butter or margarine 2 (8 oz.cans) tomato juice 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 cup fresh basil leave, chopped Insert 1/8 of the garlic and basil leaves under skin of each chicken breast; place in shallow, non-metallic baking dish.

In a small bowl, combine marinade ingredients; pour over chicken. Cover and refrigerate 4-6 hrs. or overnight.

Remove chicken from marinade; grill over hot coals, 8-10 min. per side.

In a med. skillet, cook onion, green pepper, and garlic in butter until tender. Add tomato sauce, salt & pepper and bring to a boil. Reduce heat & simmer uncovered for 10 min. Add the basil and serve immediately with chic

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A CraftELady Mailing
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