This issue "I" 06-24-201

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Impossible Mission
2. Inside Out Ravioli
3. Iron-Rich Quick Bread
4. Island Chicken with Pineapple Salsa
5. Italian Cheese Meat Loaf
1. Impossible Mission

Categories: Ready stead, Emp

Yield: 2 servings

------------FOR THE PRALINE BASKET-----------------

100 g Caster sugar
4 tb Water
50 g Blanched almonds

----------------FOR THE FILLING---------------------

3 Shrewsbury biscuits
100 g Maltesers [For those of you in the US, look for "Malt Balls" in the candy section.]
25 g Butter
2 Mangos; peeled and diced
1 tb Caster sugar
1 tb Fresh mint; chopped

-----------FOR THE MERINGUE TOPPING----------------

100 g Caster sugar
4 Egg whites

------------FOR THE RASPBERRY SAUCE-----------------

125 g Raspberries
1 tb Caster sugar

----------------FOR DECORATION---------------------
1 sm Piece fresh coconut
Fresh mint leaves

1 For the Praline Basket: In a medium pan, dissolve the caster sugar in the water and simmer without stirring.

2 When golden, remove from the heat and place the base of the pan in a bowl of cold water to stop it from cooking any further.

3 Toast the almonds in a dry frying pan until golden. Add the almonds to the caramel and spread the praline on a sheet of Teflon - be careful, this is very hot!

4 When nearly set, remove the praline from the Teflon with a spatula and mould over the oiled base of a small bowl. Leave to set.

5 For the Filling: Crush the biscuits and 50g Maltesers in a bowl and spoon into the base of the caramel bowl. Melt the butter in a frying pan and caramelise the mango with the sugar.

6 Stir in the remaining Maltesers and mint. Now pour the mixture into the caramel bowl.

7 For the Meringue Topping: Melt the sugar in a small pan over a very low heat, until it reaches soft ball stage - clear and soft but not golden. Whisk the egg whites to soft peaks. Pour the sugar in while continuing to whisk, until the mixture thickens.

8 Cover the mango with some meringue and smooth this with a spatula. Spoon the remaining meringue into a piping bag and then pipe over the top. Blow torch the meringue or place carefully under a grill until golden.

9 Blitz the raspberries (reserving a few for decoration) with the sugar in a blender. Pass the mixture through a sieve for a smooth sauce.

10 To serve, grate the fresh coconut and sprinkle over. Spin any remaining sugar and place on top. Dress with the mint leaves and reserved raspberries and drizzle the sauce around the plate.

Per serving: 1137 Calories (kcal); 91g Total Fat; (67% calories from fat); 21g Protein; 78g Carbohydrate; 27mg Cholesterol; 261mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 4 1/2 Fruit; 17 1/2 Fat; 0 Other Carbohydrates

2. Inside Out Ravioli

Categories: Beef, Casseroles, Pasta

Yield: 8 servings

1 lb Ground beef; uncooked
1 Jar spaghetti sauce; (32 oz.)
1 c Longhorn cheese; grated
1/2 c Romano cheese; grated
1 c Mozzarella cheese; grated
3 c Medium shells; uncooked
1 pk Frozen chopped spinach; (10 oz.)
1/2 c Oil

Thaw and drain moisture from spinach. Combine all ingredients, except mozzarella cheese in bowl and mix to combine. Pour into 9x13 inch pan and top with mozzarella cheese. Bake in a 350 degree oven for 45 minutes to 1 hour. Recipe from Cathy Telzrow. Typed by Lynn Thomas. Source: Hudson Cooks, compiled by the Hudson Community Playground Project, Hudson, Ohio. Lynn's notes: I made this 3-12-97. Extremely easy to make and tastes just like ravioli. Definitely a recipe to make often. By (MRS LYNN P THOMAS) on 4 Ap, r 1997

Recipe by: Hudson Cooks

3. Iron-Rich Quick Bread

Categories: Breads

Yield: 1 Loaf

1 c All purpose flour
1 c Whole wheat flour
2 tb Wheatgerm
2 ts Baking powder
1 ts Baking soda
1 ts Salt
1 c Oats
1/2 c Brown sugar
1/4 c Oil
1/2 c Blackstrap molasses
1 1/4 c Water
1 c Raisins

Combine flours, wheatgerm, baking powder & soda & salt. Stir in oats & sugar. Mix thoroughly. Add raisins. Combine oil, molasses & water. Add to dry ingredients. Stir until thoroughly blended. Turn into greased 23 X 13 X 7 cm loaf pan. Bake at 350F for 50 minutes.

4. Island Chicken with Pineapple Salsa

Categories: Chicken, Breasts

Yield: 4 servings

8 oz Unsweetened crushed pineapple; (with juice)
1 tb Reduced-sodium soy sauce
1 tb Honey
2 Clovers garlic; minced
1/4 ts Crushed red-pepper flakes
4 Chicken breast halves (6 ounces each); skinned and boned
1/2 c Diced onions
1/4 c Packed brown sugar
2 tb Lime juice
1 ts Minced jalapeno pepper; (wear plastic gloves when handling)
1 ts Minced fresh cilatitro

Strain the pineapple; reserve the juice. Place the pineapple in a medium bowl. Cover and refrigerate.

Place the pineapple juice in a shallow nonmetal dish. Add the soy sauce, honey, garlic, and red-pepper flakes. Mix well. Add the chicken and turn to coat all sides. Cover and refrigerate for at least 4 hours or up to 24 hours, turning occasionally.

Preheat the grill or broiler. Coat the grill rack or broiler pan with no-stick spray.

Remove the pineapple from the refrigerator. Add the onions, brown sugar, lime juice, jalapeno peppers, and cilantro. Mix well. Let stand at room temperature.

Remove the chicken from the marinade; reserve the marinade. Grill or broil 4" from the heat for 5 minutes. Turn and cook for 5 minutes, or until the chicken is no longer pink in the center. Check by inserting the tip of a sharp knife into 1 breast.

Transfer the marinade to a small saucepan. Bring to boil over medium-high heat. Cook for 5 minutes, or until reduced by half. Pour over the chicken. Top with the salsa.

Makes 4 servings

To freeze, pack the cooled cooked chicken and sauce in a freezer-quality plastic container. Pack the salsa in a separate freezer-quality plastic container.

To use, thaw both overnight in the refrigerator, Cover the chicken and microwave on high power for,3 minutes. Top with the salsa.

NOTES : Serve this fast freezer entree with a side dish of rice or orzo.

Recipe by: Prevention's Freezer Cookbook - For the Freezer

Posted to EAT-LF Digest on Jun 8, 1999,

5. Italian Cheese Meat Loaf

Italian Meatloaf for dinner anyone?

From, "Boot Straps...A Taste of Oklahoma Heaven" published by The Junior Welfare League of Enid in cooperation with your Daily InBox newsletter.

1 pound ground beef
3/4 cup bread crumbs
1 egg, beaten
2 (8-ounce) cans tomato sauce
1 teaspoon salt
1/2 teaspoon oregano
1/8 teaspoon pepper
2 cups shredded mozzarella cheese

Mix the ground beef, bread crumbs and egg in a bowl. Blend the tomato sauce, salt, oregano and pepper in a bowl. Add 1/3 cup of the tomato sauce mixture to the ground beef mixture.

Shape the ground beef mixture into a flat rectangle on a sheet of waxed paper. Sprinkle the cheese down the middle of the rectangle. Roll up and press the ends to seal. Arrange the meat loaf seam side down in a baking pan. Bake at 350 degrees for 1 hour. Pour the remaining tomato sauce mixture over the meat loaf. Bake for 15 minutes longer.

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