This issue "O" 07-25-201

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Oat Cakes
2. Ol' Settlers' Baked Beans
3. Old-Fashioned Apple Pie
4. Orange Salsa
5. Oriental Noodle Salad w/Orange-Sesame Dressing
1. Oat Cakes

Categories: Cookies

Yield: 1 Servings

1 c Shortening; butter, lard or margerine
1 c Brown sugar; packed firmly
2 Eggs; beaten
2 c All purpose flour; sifted
1 ts Baking soda
1/2 ts Salt
2 c Rolled oats
1 ts Vanilla

Cream shortening; add sugar and continue creaming. Beat in eggs. Sift together flour, baking soda and salt. Add to egg mixture. Stir in oats and vanilla; blend well. Chill. Divide dough into sections for easy handling and roll out very thin on floured surface. Cut into desired shapes (traditionally squares or diamonds) and place on lightly greased cookie sheet. Bake at 375 F. For 6-8 minutes.

NOTES : These are great on their own, or spread with butter when cool. You can also put a some raspberry jam between two of them for a yummy snack for the kids.

Recipe by: Sylvia Allen off the net

2. Ol' Settlers' Baked Beans

Try this delicious Baked Bean recip

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


8 ounces ground sirloin
8 ounces bacon, chopped
1 onion, chopped
1 (16-ounce) can kidney beans
1 (16-ounce) can lima beans, drained
1 (16-ounce) can pork and beans
1/2 cup packed brown sugar
1/3 cup sugar
1/4 cup catsup
1/4 cup barbecue sauce
2 Tablespoons prepared mustard
2 Tablespoons molasses
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon pepper

Brown the ground sirloin, bacon and onion in a large skillet, stirring frequently; drain. Stir in the kidney beans, lima beans, pork and beans, brown sugar, sugar, catsup, barbecue sauce, prepared mustard, molasses, chili powder, salt and pepper.

Spoon into a 9x13-inch baking pan two tablespoons honey or corn syrup may be substituted for the molasses and 2 teaspoons dry mustard for the prepared mustard. Bake, uncovered, at 350 degrees for 1 hour.

NOTE: Great for picnics with hot dogs and hamburgers.
3. Old-Fashioned Apple Pie

Categories: Good, Morning, America

Yield: 1 Servings

Old Fashioned Pie Crust; recipe below
6 lg Golden delicious apples; or 3 pounds, up to 7
1/4 c Light brown sugar; firmly packed
1/4 c Granulated sugar; plus additional for sprinkling on the top crust
2 tb Cornstarch
3/4 ts Ground cinnamon
1/8 ts Grated nutmeg
1 1/2 tb Freshly squeezed lemon juice
2 tb Unsalted butter; softened

-------------------EGG GLAZE------------------------
1 lg Egg; and
3 tb Cold water
Vanilla ice cream; as accompaniment
Preheat the over to 425 degrees F.

Quarter, core and peel the apples. Cut each quarter into 3 wedges. Measure the apples into a large bowl. They will make roughly 8 cups.
In a small bowl, stir together with a wire whisk the sugars, cornstarch, cinnamon and nutmeg.
Add the lemon juice and the sugar mixture to the apple slices and mix until they are evenly coated.
Line the pie plate with the bottom crust and mound the apple filling into it. Using both hands, press and shape the apples to form a tightly packed, high mound. Trim the bottom crust to a 1/2 inch overhang. Dot the filling with butter. Arrange the top crust over the apples, patting the crust gently with your hands so it conforms to the shape of the filling. Leave a 1 inch edge. Fold the top crust under the edge of the bottom crust and flute the edges decoratively, pressing together with your thumb and forefinger.
Reroll the pastry scraps to make 3 large diamond-shaped leaves, each about 2 1/2 inches long. Cut them out freehand or use a diamond shaped cookie cutter. Use the back of a paring knife to make indentations simulating leaf veins. Brush the backs of the leaves lightly with egg gaze, then apply the leaves to the very top of the pastry, bending or twisting them slightly to give them a natural look. With a sharp pairing knife, make 5 or 6 steam vents, each 3/4 inch long, around the center of the top crust.
Bake the pie for 20 minutes. Reduce the oven temperature to 375 degrees F. and continue to bake the pie for 40 minutes. Ten minutes before the end of the baking time, brush the top with egg glaze and sprinkle with sugar. The pie is done when the pastry is olden brown and the juices are bubbling.
Let the pie cool on a wire rack before serving it slightly warm with vanilla ice cream.

Busted by Barb on 2/20/98

NOTES : This classic recipe is from the Little Pie Company of the Big Apple.


Old Fashioned Flaky Pie Crust


Original recipe makes 1 double pie crust

1 3/4 cups all-purpose flour
1 teaspoon salt
1/2 cup vegetable oil
3 1/2 tablespoons water


Whisk flour with salt in a bowl; use a fork to stir in vegetable oil. Mix in water, 1 tablespoon at a time, before adding more water. Gather dough into a ball, divide in half, and roll out on a floured work surface.

Cook's Note:
This can be pre-baked at 475 degrees F (240 degrees C) for 12 to 15 minutes, or you can simply press it into a pie pan, fill it, and cook it according to your recipe. If you pre-cook, cover the edges with foil so they don't burn. I've used it for quiches and double-crusted pies. Both worked!

4. Orange Salsa

Categories: Sauce

Yield: 1 Servings

2 Oranges; pealed and cut into 1/2 inch pieces
1 sm Red or white onion; chopped
1 Jalapeno chile; seeded and finely chopped [only 1]
1/4 c Coriander; fresh (cilantro), chopped
3 tb Lime juice
2 tb Olive oil
1/2 ts Salt
1/2 ts Oregano leaves; dried

BIC 1992 Best of Beef and Outdoor Barbecue Winner (edited by L Ashley): Combine all ingredients in a non-metallic bowl and refrigerate a least one hour. Yield: 1.5 cup.

5. Oriental Noodle Salad

Categories: Salads

Yield: 8 Servings

2 2.8 oz pkgs. baked ramen Noodle soup mix
1/2 c Slivered almonds
2 tb Sesame seeds
1 tb Canola oil
4 c Shredded green cabbage
1 1/2 c Shredded carrots
1 c Chopped scallions
Orange Sesame Dressing

Preheat oven to 350 F. Crumble ramen noodles onto a large baking sheet with sides. Discard seasoning packets (or save for another use). Add almonds, sesame seeds and oil; toss to coat. Bake for 10 mins. Stir, then bake 5 mins more or til noodles are golden brown. Let cool on pan on a wire rack. Just before serving, in large bowl, combine cabbage, carrots and scallions. Add toasted noodle mixture and Orange Sesame Dressing (recipe follows) and mix well.

Posted to MM-Recipes Digest by "Robert Ellis" on Sep 18, 1998


Orange-Sesame Dressing
From EatingWell: May/June 1998

This sweet-and-sour dressing also makes great coleslaw.

Active Time: 10 minutes
Total Time: 10 minutes

1/4 cup orange juice
1/4 cup cider vinegar
2 tablespoons sugar
2 tablespoons reduced-sodium soy sauce
1 teaspoon toasted sesame oil

Combine orange juice, vinegar, sugar, soy sauce and oil in a small bowl or jar with a tight-fitting lid. Whisk or shake until the sugar has dissolved.

Per tablespoon: 18 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 3 g carbohydrates; 0 g protein; 0 g fiber; 100 mg sodium; 21 mg potassium.

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