This issue "U" 08-15-201

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Ugly Duckling Pudding Cake
2. Ukrainian Cold Fruit Soup
3. Ultimate Creamed Chicken on Biscuit
4. Under-The-Sea Salad
5. Unsloppy Joes - Vegetarian, Low-fat
1. Ugly Duckling Pudding Cake

Categories: Box cakes, Fruits, Cakes

Yield: 12 Servings

1 pk Yellow cake mix
1 pk Lemon instant pudding mix
16 oz Fruit cocktail; with syrup
1 c Coconut
4 Eggs
1/4 c Oil
1/2 c Brown sugar
1/2 c Nuts; chopped

-----------------BUTTER GLAZE----------------------

1/2 c Butter
1/2 c Sugar
1/2 c Evaporated milk
1 1/3 c Coconut

Blend all ingredients except brown sugar and nuts in a large mixer bowl. Beat 4 minutes at medium speed. Pour into greased and floured oblong dish. Sprinkle with brown sugar and nuts. Bake at 325~ for 45 minutes. DO NOT UNDERBAKE. Cool in pan 15 minutes. Spoon Hot Butter Glaze over warm cake. Serve warm or cool with Dream Whip. If using glass baking dish, lower oven to 300~

BUTTER GLAZE: Combine first 3 ingredients and boil in saucepan for 2 minutes. Stir in coconut and spoon over cake.

2. Ukrainian Cold Fruit Soup

Categories: Ukrainian, East-euro, Soup, Fruit, Ethnic

Yield: 6 Servings

2 c Water, cold
1 lb Apples, cored, peeled & cubed 3/4"
1 lb Pears, cored, peeled, & cubed 3/4"
1/2 lb Cheeries, pitted
1/2 lb Plums, pitted
1/2 lb Peaches, peeled, pitted, & cubed 3/4"
1/2 c Bread crumbs, soft & fresh
1 tb Fresh lemon juice
1 1/2 tb Grated lemon rind
1/4 c Raspberry jam or preserves
1/2 c Sugar
3/4 c White wine, sweet
1 c Cranberry juice

Put the water, cinnamon, lemon juice bread crumbs, and the lemon rind in large pot. Bring to a boil, then add the fruits, reduce heat, and simmer for 25 minutes. Puree this mixture in a blender then add the jam, wine, & cranberry juice. Mix well then refrigerate. Serve when well chilled. Note: Apple dumplings may be served in this soup.

3. Ultimate Creamed Chicken on Biscuit

Categories: Poultry

Yield: 6 Servings

2 lb Chicken wings
Water to cover
1 ts Salt
2 lb Skinless boneless chicken breasts
3 tb Butter
4 tb Flour
1 c Cream
Salt and pepper to taste
6 Good-size baking powder biscuits (I make these ahead of time; using Bisquick and following package directions)

submitted by:(Esther H. Vail, Rochester NY USA)

This is a nice old-fashioned dish which many consider the ultimate comfort food--I used to make it for my children when they were ill. Made by this recipe it is incredibly rich, but very innocent in its flavoring, and full of an intense wonderful taste of chicken. But I warn you that the use of low-fat margarine and skim milk would make it pointless to serve. Instead, do it just once a year and really enjoy it.

Cook chicken wings with salt and water to cover until they disintegrate. Throw the wings away (or dismember and give your cats the meat). Boil the broth down to two cups and strain. Cool overnight and next day remove all but a tablespoon of fat from the top of the jellied broth. Bring the broth to the boil in a covered pot, reduce heat to a simmer, and add the chicken breasts.

NOTE: do not add to boiling broth, because that will toughen the chicken. Simmer covered very gently over low heat about twenty minutes; remove one breast and cut into it to see if it's done. Continue simmering a bit longer if necessary. Remove chicken and keep closely covered so it won't dry out while you prepare the sauce. Add the butter to the broth. Combine cream and flour (I shake them together in a covered jar) and stir gradually into the broth. Cook this sauce mixture gently, stirring frequently, until thickened (this will be like a thin white sauce). Meanwhile, cut the chicken breasts into bite-size cubes. Add to completed sauce and allow to heat gently for a minute or so, and serve over split biscuits.

From the 'RECIPEinternet: Recipes from Around the World' recipe list.

4. Under-The-Sea Salad
[CraftE note: I have no idea why they named this "Under the Sea". I would have expected it to have tuna or some other fish in it! :-/ ]

Categories: Salads &, Salad, Dressing

Yield: 6 Servings

1 cn Pear halves, (16 ounce)
1 pk Lime flavored Jell-O, (3 ounce)
1 c Boiling water
1 tb Lemon juice
2 pk Cream cheese, (3 ounces each)
1/8 ts Cinnamon, optional

Drain pears, reserving 3/4 cup syrup. Dice pears and set aside. Dissolve gelatin in boiling water; add reserved syrup and lemon juice. Pour 1 1/4 cups into an 8 X 4" loaf pan. Chill until set but not firm, about 1 hour. Meanwhile, soften cheese until creamy. Very slowly blending in remaining gelatin, beating until smooth. Add cinnamon and pears and spoon into pan. Chill until firm, about 4 hours. Unmold and garnish as desired.

Recipe by: General Foods Posted to MC-Recipe Digest V1 #660 by "Bob & Carole Walberg" on Jul 6, 1997

5. Unsloppy Joes

Categories: Main dish, Vegetarian, Low-fat

Yield: 8 Servings

Vegetable cooking spray
1/2 c Chopped onion
1/2 c Chopped celery
1/2 c Diced carrot
1/2 c Diced green pepper
1 Garlic clove; minced
14 1/2 oz Can no-salt added tomatoes undrained and crushed
1 1/2 tb Chili powder
1 tb No-salt-added tomato paste
1 tb Vinegar
1 ts Pepper
15 1/2 oz Red kidney beans (canned) drained and rinsed
8 Kaiser rolls (2-1/2 oz ea.)

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add the onion, celery, carrot, green pepper, and garlic; saute until tender. Stir in the tomatoes and next four ingredients. Cover, reduce the heat, and simmer ten minutes. Add the kidney beans and cook an additional five minutes or until thoroughly heated.

Cut a 1/4" slice off the top of each kaiser roll; set it aside. Hollow out the center of each roll, leaving a 1/2"-thick shell; reserve the insides of rolls for other uses. Spoon the bean mixture evenly into the rolls; cover with the top slices. Serve immediately.

Per Serving: Calories: 231 Protein: 10 grams
Carb: 45 grams Sodium: 409 mg Fat: 2 grams (8% of calories)

Source: Cooking Light Cookbook 1993 * Published in "Nutrition Action Healthletter" (January/February 1994) * Typed for you by Karen Mintzias


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A CraftELady Mailing
Julia G
Tulare CA


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