This issue "W" 08-22-201

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Waffle Brownies
2. Walnut Chicken with Raspberry-Lime Sauce
3. Warm Asparagus with a Black Pepper Parmesan Zabaglione
4. Warm Chicken and Spinach Salad
5. Warm Lemon Sauce
1. Waffle Brownies

Categories: Cookies

Yield: 1 Servings

1 c Sugar
1/2 c Shortening
2 Whole Eggs
1/2 c Milk
1 1/2 c Flour
1 ts Baking Powder
2 Whole Chocolate; Squares, Melted
1/2 ts Salt
1 ts Vanilla
1 c Walnuts; Finely Chopped, Opt.

Cream shortening and sugar.
Add eggs and beat well.
Add chocolate and mix well.
Mix and sift dry ingredients.
Add to creamed mixture alternately with the milk.

Note: The waffle iron should not be as hot as for plain waffles. Drop about 1 Tbsp.. Batter into each section of the iron and bake 2 to 3 minutes. Remove and roll in powdered sugar while warm. Serve with shipped cream or ice cream, in layers or single.

Posted to recipelu-digest Volume 01 Number 195 by "Diane Geary" on Nov 4, 1997
2. Walnut Chicken with Raspberry-Lime Sauce

Categories: Poultry, 1994 dccc, Finalist

Yield: 4 Servings

4 Breasts, chicken, halves, broiler/fryer, boned, skinned
1 1/3 c Walnuts, ground
1/4 ts Garlic, powder
1/2 ts Salt
1/4 ts Pepper
1 lg Egg, beaten
3 tb Oil, olive, divided
1/3 c Onion, green, whole,
1/2 c Sherry, cooking
1/2 c Jam, raspberry, seedless
1/4 c Juice, lime
1/2 ts Coriander

In a shallow dish, mix the walnuts, garlic powder, salt and pepper well.

In second shallow dish, place the beaten egg. Dip the chicken, (one piece at a time) first in the beaten egg, then in the walnut mixture, turning to coat.

In a
pan, place two tablespoons of oil and heat over medium flame. Add chicken and cook, turning, about 10 minutes or until chicken is brown on all sides and fork tender.

Remove chicken; set aside and keep warm.

To the same sauté
pan, add the remaining tablespoon of oil, any remaining walnut mixture, and onion; cook for 2 minutes, stirring constantly.

Add sherry, jam, lime juice, and coriander. Heat to boiling and cook, stirring constantly, 3 minutes or until thick.

Spoon sauce over chicken.

Cook: Melissa G.A. Gilbert, Frederick, Maryland

Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622

3. Warm Asparagus with a Black Pepper Parmesan Zabaglione

Categories: New, Text, Import

Yield: 1 Servings

2 lb Medium asparagus; (30 to 34 spears)
6 Extra large egg yolks
1 Extra large egg
1/2 c Vin Santo or other dry fragrant wine
3 tb Sweet butter,; softened to room temperature
3 tb Heavy cream,; warmed slightly
1/4 c Freshly grated Parmesan cheese
1 tb Freshly ground black pepper
Salt to taste

Wash asparagus and snap off stem ends with fingers. In a double boiler (large enough to hold asparagus in water portion), combine yolks, egg and wine with whisk, stirring vigorously until frothy mixture forms. Remove egg mixture from heat and drop asparagus into bottom half of pan and cook 1 minute and 15 seconds.

Meanwhile, whisk butter, cream, Parmesan and black pepper into egg mixture and season with salt. remove and drain asparagus and divide among four plates. Divide the sauce, sprinkle with fresh cracked pepper and serve.

Yield: 4 servings Recipe By :MOLTO MARIO SHOW #MB5680

Date: Mon, 28 Oct 1996 22:13:41 -0500

From: Meg Antczak

4. Warm Chicken and Spinach Salad

Categories: Salads, Poultry

Yield: 4 Servings

3 Strips bacon
1 pt Cherry tomatoes
1/2 c Thinly sliced onion
10 oz Fresh spinach, rinsed and tough stems removed
3 Boneless/skinless chicken breast halves (15 oz)
1/4 c Bottled red-wine vinegar and oil dressing
1/4 c Water

Cook bacon in a large nonstick skillet over medium heat until crisp, 5 to 6
minutes. Drain on paper towels, then crumble bacon. Pour off all but 2 teaspoons drippings.

Add tomatoes and onions to skillet and stir-fry 2 to 3 minutes until tomato skins just start to split and onions are crisp-tender. Transfer to a large serving bowl and add the spinach.

Add chicken to skillet and cook 7 to 8 minutes, turning once, until golden brown and opaque at center. Remove to a cutting board.

Add dressing and water to skillet, bring to a simmer and remove from heat.

Cut chicken crosswise in 3/4" wide slices; add to bowl. Add hot dressing and bacon. Toss to mix and coat.

Per serving: 239 cal, 10g fat, 28 g pro, 411 mg sod, 67 mg chol.

Reprinted from Woman's Day Magazine, Sept. 1, 1996. Posted to MM-Recipes Digest V3 #246

Date: Sun, 8 Sep 1996 17:47:20 -0700

From: Julie Bertholf
5. Warm Lemon Sauce

1/3 cups sugar
2 Tbsp. cornstarch
1/8 tsp. salt
dash of nutmeg (optional)
¾ cups water
½ Sunkist lemons -grated peel
1 Sunkist lemon -juice
1 Tbsp. butter or margarine
few drops yellow food coloring (optional)
To make one portion:

In a small saucepan, combine the sugar, cornstarch, salt, and nutmeg.
Gradually blend in the water, lemon peel and juice. Add the butter.
Cook over medium heat, stirring, until thickened. Stir in the food coloring. Serve warm.
Makes 4 servings
Source: Sunkist
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