This issue "T" 08-12-201

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Tabbouli
2. Teriyaki Chicken Delight
3. Terri's Chocolate Mousse Cake
4. Tomato Basil Soup
5. Turkey and Rice Delight
1. Tabbouli

Categories: Salads, Middle east, Vegetarian, Diabetic

Yield: 8 Servings

1 c Bulgur Wheat
2 c Water, boiling
2 Tomatoes, finely diced
1 bn Green Onions, sliced
3 ts Mint, freshly chopped -or-
2 tb Mint, dried
2 c Parsley, freshly chopped fine
1/2 c Lemon Juice, freshly squeezed
1/4 c Olive Oil

A traditional Middle Eastern dish containing bulgur wheat and fresh herbs. Serve with Toasted Pita Chips (see separate recipe) and raw vegetables.

Black Pepper, freshly ground, to taste

Place uncooked bulgur in a bowl; pour boiling water over it and let it soak 1 hour (stir occasionally).

Drain well in a fine strainer.

Return bulgur to the bowl and add all other ingredients; mix well.

Chill for 2 hours.

Yield: 8 servings, 6 cups

One Serving = 3/4 cup Calories: 179 Protein: 4 g Fat: 7 g Carbohydrate: 26 g Fiber: 0.3 g Cholesterol: 0 mg Sodium: 9 mg Potassium: 254 mg

Exchange: 1 Starch/Bread 2 Vegetable 1 Fat

Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.

Shared by: Norman R. Brown

2. Teriyaki Chicken Delight

Categories: Poultry, Bar-b-q

Yield: 6 Servings

6 Frying Chicken Quarters
2 tb Vegetable Oil
1/4 c Honey
1/2 c Teriyaki Sauce
1/2 ts Ground Ginger
2 Garlic Cloves, minced
1/3 c Medium Dry Sherry

Cut chicken into smaller portions. Rinse and pat dry. Place in glass bowl to marinate. In small saucepan combine oil, honey, teriyaki sauce ginger and garlic. Bring to boil. Remove from heat and add sherry. pour over chicken pieces. Cover tightly and refrigerate overnight, turning once or twice. Grill, beginning skin side down, 6 to 8 inches from coals; turn every 10 minutes and baste with marinade. Cook for 25 to 30 minutes or until done and well browned.

3. Terri's Chocolate Mousse Cake

Categories: Cakes

Yield: 8 Servings

10 oz Chocolate, bittersweet finely chopped,about 2 cups
1/2 c Butter, unsalted; cut into chunks
6 Eggs; separated
1 c Sugar
Icing sugar; sifted

Butter an 8 inch springform pan, line with parchment paper, then butter paper and dust lightly with flour. To prevent leaking, line outside of pan with double thickness of heavy duty aluminum foil. Melt chocolate and butter, stirring occasionally, in top of double boiler set over simmering water. Cool slightly. Meanwhile, using electric beater, in a large bowl, beat egg yolks with 3/4 cup sugar on high until very light and lemon coloured, about 5 minutes; scrape down sides occasionally. Beat in melted chocolate mixture until well blended. In separate bowl, beat egg whites until frothy. Gradually beat remaining sugar; continue to beat whites until stiff. Gently fold in remaining egg whites. Pour batter into prepared pan. Place springform pan in larger pan filled with hot water, coming halfway up sides of springform pan. Bake on lower half of preheated 375F oven for 15 minutes. Reduce heat to 275F and bake 30 minutes. Turn off heat, prop door open slightly and leave cake in oven for 40 minutes. Remove pan from water; let cake cool completely in pan. Refrigerate overnight until cake sets. Carefully remove from pan and invert onto serving platter. Bring to room temperature before serving. Dust with icing sugar. Slice and serve with creme anglaise or whipped cream.

SERVES: 8-10

4. Tomato Basil Soup

Stay warm with this delicious veggie soup favorite!

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

1-1/2 cups finely chopped onions
1-1/2 cups (3 sticks) margarine
1-1/2 cups flour
8 cups chicken broth
3 (28-ounce) cans Italian diced tomatoes
5-3/4 cups water
1 (12-ounce) can tomato juice
1/2 cup cream
2 Tablespoons oregano
2 teaspoons basil
5 bay leaves

Saute the onions in the margarine in a stockpot for 10 minutes. Stir in the flour. Add the broth gradually, stirring constantly. Add the undrained tomatoes, water, tomato juice, cream, oregano, basil and bay leaves and mix well.

Bring to a boil; reduce heat. Simmer for 1 hour, stirring occasionally. Discard the bay leaves. Ladle into soup bowls. You may process the canned tomatoes in a blender or food processor before adding to the soup mixture for a smoother consistency.

Turkey and Rice Delight

Tuck into something smooth, salty, crunchy, and chunky

From "
To Market, To Market...A Collection of Kentucky Recipes," published in cooperation with your Daily Inbox Newsletter.


1 box (6 ounces) Uncle Ben's Original Long Grain and Wild Rice
1/2 cup butter
1/2 cup flour
1 can (4 ounces) mushrooms
1 can (10-1/2 ounces) chicken broth
2 cups light cream
2 cups chopped turkey
1 jar (2 ounces) chopped pimiento
Slivered almonds


1. Cook rice according to directions on box.
2. Melt butter and stir in flour.
3. Add juice from can of mushrooms, chicken broth, and cream.
4. Stir over low heat until warm and creamy.
5. Add rice, mushrooms, turkey, and pimiento. Put in 9x13-inch casserole. Sprinkle with slivered almonds.
6. Bake.

Temperature: 350 degrees
Time: 30 minutes


To purchase copies of To Market, To Market and other fine cookbooks from the Owensboro League, visit the
Junior League of Owensboro, Kentucky website or call (270) 683-1430.

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A CraftELady Mailing
Julia G
Tulare CA


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