This issue "V" 08-19-201

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Valerie Bertinelli's Cheesecake
2. Vangi Bath
3. Veal and Mushrooms Supreme
4. Vegan Pasta Al Pesto
5. Vineyard Chicken
1. Valerie Bertinelli's Cheesecake

Categories: Cheesecakes

Yield: 1 Servings

1 c All-purpose flour
1 Egg, beaten
4 tb Sugar
1/4 c Butter, melted

8 oz Cream cheese
1/2 c Sugar
1 Lemon, juice of
1 ts Vanilla extract
1 tb Flour
4 Eggs, beaten
2 c Milk

Mix together all crust ingredients in a 9x9" baking pan. Pat bottom and sides to make an even layer. Refrigerate while preparing filling. Cream together cream cheese and sugar until fluffy. Add remaining ingredient except cinnamon, beating well until ingredients are completely blended. Pour over crust in pan. Sprinkle top with cinnamon. Bake in preheated 350~ oven 1 hour. Turn oven off, leaving door open halfway. Let cheesecake remain in oven 1/2 to 1 hour longer.

NOTE: If desired, make cherry cheesecake version by adding contents of 1 small can cherry pie filling in crust before adding filling. Bake as directed.

2. Vangi Bath

Categories: Vegetables, Vegetarian, Indian

Yield: 4 Servings

1 md Eggplant
Coriander seeds
3 Dried red chili
Urad dal
Cinnamon sticks
Basmati rice, cooked
Coconut, flaked
1 lg Lemon

Cook the rice. The usual way - but to get it dry, fluffy and light (not at all sticky).

Skin the eggplant and chop it into cubes; sprinkle lemon juice on the cubes (+ some salt) and let sit for 30 minutes or so.

In a large saucepan, heat some oil and when hot, toss the spices in and fry for 2-3 minutes. When the color has changed to dark, use a slotted spoon and toss the contents into a plate lined with a paper napkin (this will drain out the oil sticking to the spices).

Add some oil to the pan and when hot, toss the coconut in and keep stirring until the coconut becomes brown/golden. Remove in a manner similar to the spices.

To the pan, add some oil and when hot, add the soaked eggplant cubes and stir until about 3/4 cooked. Remove the eggplant and keep in a warm container.

In a blender (or coffee grinder), blend the spices and coconut until you have a powder.

In a pot, boil one-quarter cup water, lotsa lemon juice, 1/2 tsp turmeric and some salt.

Into the cooked rice, toss the contents of the pot and stir. The rice should take on the color of the turmeric.

Now, add the contents of the blender. The rice should take the color of the spice-mix and here and there, you can see a glimpse of the yellow turmeric color.

Squeeze lemon onto the eggplant; let sit for 1-2 minutes; toss the eggplant into the rice and stir.

Taste a bit; if you need salt, add. If you feel something is missing, squeeze some lemon, stir and repeat. (You may choose to add some salt that way too) Vangi bath is ready. Serve with yogurt raita/pachadi.

3. Veal and Mushrooms Supreme

Categories: None

Yield: 1 Servings

4 tb Butter, divided
1 lb Flattened veal cutlets
2 c Sliced fresh mushrooms
1/2 c Finely-chopped onion
2 tb Flour
1 ts Chicken bouillon mix
1/2 ts Salt
1/4 ts Dried rosemary leaves
1 c Undiluted 2% Evaporated milk 
1/2 c Water or white wine

Melt 2 TB butter in a large frypan. Brown meat, part at a time; keep warm. In remaining 2 TB butter, sauté mushrooms and onion until tender and any liquid has evaporated. Blend in flour, bouillon mix, salt and rosemary. Gradually stir in e. milk and water or wine. Cook and stir over med. heat until mixture comes to a boil and thickens. pour sauce over veal; garnish. Makes 6 servings. Posted to EAT-L Digest 08 Mar 97 by Lilia Prescod on Mar 8, 1997

4. Vegan Pasta Al Pesto

Categories: Vegetarian, Italian, Pasta, Main dish, Ethnic

Yield: 4 Servings

1/2 c Minced spinach leaves
1/2 c Minced fresh parsley
1 tb Dried basil
1 tb Olive oil, extra-virgin
3 Garlic cloves, minced
1 tb Light miso
1/4 c Pine nuts, toasted

Place all ingredients in a blender & puree to a smooth paste.

Toss with hot pasta of your choice.

VT September, 1991

Vineyard Chicken

Categories: Super2

Yield: 4 servings

4 Boneless chicken breast fillets
2 ts Vegetable oil
2 Onions; sliced
2 Cloves garlic; crushed
440 g Canned tomatoes; undrained & mashed
1 Green capsicum; chopped
1 c Dry white wine

----------------RICOTTA FILLING---------------------

125 g Ricotta cheese; drained
2 tb Chopped fresh basil
Freshly ground black pepper; to taste

Make a deep slit in the side of each chicken fillet to form a pocket.
To make filling, combine ricotta, basil and black pepper to taste. Fill pocket in fillets with filling. Secure with toothpicks.
Heat oil in a large frying pan. Add onions and garlic and cook, stirring, for 3 minutes or until onions are soft. Add tomatoes, capsicum and wine to pan. Cook, stirring, for 2 minutes.
Add chicken to pan. Cover and simmer, turning chicken occasionally, for 30 minutes or until chicken is tender.

Recipe by: Super Food Ideas (Aussie Magazine)

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