This issue "P" 07-28-201

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Pain Perdu (French Toast)
2. Paprika Schnitzel Recipe
3. Pork with Mushroom Dijon Sauce
5. Pumpkin Spice Cheesecake
1. Pain Perdu (French Toast)

Not your ordinary slice of french toast

From, "At Your Service...Southern Recipes, Places and Traditions," published in cooperation with your Daily Inbox Newsletter.


1 egg
1 teaspoon vanilla extract
2 Tablespoons sugar
1 cup milk
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) butter or margarine
6 slices white, wheat or pumpernickel bread


Beat the egg, vanilla, sugar, milk, cinnamon and salt in a medium mixing bowl. Melt the butter in a large skillet over medium heat. Dip the bread slices in the egg mixture until soaked through. Place in the skillet in a single layer. Cook on both sides until golden brown. Serve with your favorite syrup.


Copyright 2001 by The Junior League of Gwinnett and North Fulton Counties, Inc. All rights reserved. Visit The Junior League of Gwinnett and North Fulton Counties, Inc. website to purchase copies of At Your Service, or call (678) 775-6724.
2. Paprika Schnitzel Recipe
Add a side of white or brown rice

From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.


4 large veal cutlets, 1/2 inch thick
1/2 cup bacon drippings
2 onions, sliced crosswise
2 cups sour cream
Lemon slices
Parsley sprigs


Season cutlets with salt and dredge with flour. Heat bacon drippings in large skillet and add enough paprika to make the drippings very red. Lightly saute onions in drippings. (Onions will separate into rings). Remove sauteed onions and brown meat in drippings. Put onions back in skillet with browned cutlets. Add sour cream and stir. Cover and cook over very low heat until meat is completely tender. If it is necessary to thin gravy, add a little more water. Garnish with lemon slices and parsley sprigs. The gravy is delicious over rice.


Copyright 1968 The Junior League of Houston, Inc. All rights reserved. Visit The Junior League of Houston web site to purchase copies of the Houston Junior League Cookbook and other fine cookbooks, or call (713) 627-COOK.
3. Pork with Mushroom Dijon Sauce
Pork is perfectly delicious--and so easy to serve, too--when simmered in a savory sauce of Campbell's Cream of Mushroom Soup, Dijon mustard and Chablis.

Campbell's Pork with Mushroom Dijon Sauce

Prep/Cook Time: 25 min.

4 boneless pork chops, 3/4" thick
1/2 tsp. lemon pepper seasoning
1 tbsp. vegetable oil
1 cup sliced mushrooms
1 can (10 3/4 oz.) Campbell's Cream of Mushroom or 98% Fat Free Cream of Mushroom Soup
1/4 cup milk
2 tbsp. Chablis or other dry white wine (optional)
1 tbsp. Dijon mustard

SEASON chops with lemon pepper.
HEAT oil in skillet. Add chops and cook until browned. Remove chops.
ADD mushrooms and cook until tender.
ADD soup, milk, wine and mustard. Heat to a boil. Add chops. Cover and cook over low heat 10 min. or until done. Serves 4.

by Tiffany Taylor

Serves 6.

6 large potatoes, peeled, cooked, and mashed
10 ounces frozen chopped spinach, thawed and well drained
1 cup sour cream
1/4 cup butter
2 tablespoons chopped chives or green onion tops
2 teaspoons salt
1/4 teaspoon pepper
1 cup shredded sharp cheddar cheese

Preheat oven to 400 degrees F. Grease a 2-quart casserole dish.

In a large bowl, combine all ingredients except cheese; mix well.
Spoon into prepared dish. Bake, uncovered, 15 minutes. Top with
cheese; bake 5 minutes longer.

Per serving: 519 calories, 22 g fat, 57 mg cholesterol, 68 g
carbohydrates, 7 g fiber, 15 g protein, 982 mg sodium.


Tiffany Taylor is an avid cook, baker, and cookbook collector. When
she isn't investigating new uses for chocolate, she's a freelance
editor of computer-related books for Sams and Coriolis and a
contributing editor at EarthWeb's
Pumpkin Spice Cheesecake

Prep Time: 10 min
Ready In: 4 h 0 min
Serves: 12
Average Rating: Not yet rated


1. COMBINE 1 1/4 cups ginger crumbs with 1/4 cup melted butter. Press on bottom of 9-inch springform pan or 18 regular muffin tins.

2. BEAT 3 pkg (250 g each) softened* Regular or Light Philadelphia Cream Cheese and 3/4 cup sugar until smooth. Add 3 eggs, one at a time, and mix until just blended. Stir in 1 cup canned pumpkin purée, a handful of toasted chopped pecans and a dash of nutmeg and cinnamon. Pour into crust.

3. BAKE at 350°F for 45-50 minutes or until centre is almost set. For muffins, bake 25-30 minutes. Cool completely, then refrigerate 3 hours or overnight. Garnish with Cool Whip Topping, toasted chopped pecans, cinnamon sticks and a dash of nutmeg.

How To
*To soften cream cheese place unwrapped packages in microwave bowl. Microwave on HIGH for 30 seconds.

Party Size
Substitute 4 pkgs Philadelphia Cream Cheese, 1 cup sugar, 4 eggs and 1 1/3 cups canned pumpkin purée. Pour into a 13 x 9 inch. baking pan. Bake at 350°F for 40-45 minutes.

Source: Fall 2000, What's Cooking Magazine
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A CraftELady Mailing
Julia G
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