This issue "B" 09-02-201

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

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1. Beef Wellington
2. Black Bean Salad
3. BLUE NUT [Alcoholic Drink]
5. Bread Pudding with Vanilla Sauce
1. Meat and Poultry:
Beef Wellington
from Traditions... A Taste of the Good Life
1 (5 pound) filet of beef, well trimmed

INGREDIENTS for Forcemeat:
1/4 cup chopped onion
1/2 cup chopped pecans
1/4 cup butter
1/4 pound fresh mushrooms, chopped
1/4 cup cognac
1/2 pound ground chuck
1/2 pound ground pork
1 egg, lightly beaten
1/4 cup whipping cream
1/4 cup chopped parsley
1 teaspoon salt
1/4 teaspoon basil
1/4 teaspoon thyme
1/4 teaspoon rosemary
1/8 teaspoon allspice
1/8 teaspoon pepper

1/2 pound butter
2/3 cup shortening, chilled
4 cups sifted flour
1 teaspoon salt
10 Tablespoons cold water
2 Tablespoons flour
1 egg white, lightly beaten

Turn tail of beef under and tie with string to make even thickness for roasting. Roast at 425 degrees for 40 minutes. Remove from oven, cool, wrap in foil and chill for 4 hours or overnight. Saute onion and nuts in butter until onion is tender and nuts roasted. Stir in mushrooms and cognac. Cook over medium heat for 5 to 10 minutes. In a large bowl, combine the onion mixture with the remaining forcemeat ingredients. Mix well, let cool, cover and refrigerate. In a large bowl, cut the butter and shortening into the flour and salt until the mixture resembles small peas. Sprinkle cold water over all and work quickly into the flour mixture until it forms a ball. Sprinkle with flour. Pastry may be rolled out at this time or wrapped in waxed paper and refrigerated. Pastry must be removed from refrigerator 2 to 3 hours before rolling. On a generously floured board, roll pastry into a square approximately 18 inches by 18 inches. Trim uneven edges. Remove string from filet and lay along one edge of the
pastry. Spread the forcemeat evenly over the filet. Lift pastry over all, overlapping it under the meat and sealing the edges. Cut designs from remaining pastry to decorate the Wellington. Brush entire pastry with egg white. Place on an ungreased baking sheet and bake at 425 degrees for 40 minutes. Transfer carefully to serving platter and allow to set for 10 to 20 minutes before serving. This recipe may be halved.
Note: Place the unbaked Wellington on a narrow, folded sheet of aluminum foil strong enough for lifting and with the ends extended for grasping. This prevents the pastry from breaking when transferring to the serving platter.
Copyright 1983 The Junior League of Little Rock, Inc. All rights reserved.
To purchase copies of Traditions, call the Junior League of Little Rock at (501) 666-0658 or order by mail at P.O. Box 7453, Little Rock, AR 72217. The cost is $18.95 plus $4.00 shipping/handling for first book ($2.00 each additional book). You may also purchase copies of any of the Junior League of Little Rock cookbooks through their website (
The Junior League of Little Rock, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women, and improving the community through the effective action and leadership of trained volunteers. Its purpose is exclusively educational and charitable. Proceeds from the sale of Traditions support the projects and programs of the Junior League of Little Rock, Inc.
2. Appetizers, Salads and Breads:
Black Bean Salad

from Above & Beyond Parsley...Food for the Senses


2 cups dried black beans, rinsed and picked over
5 cups chicken broth
1 cup chopped red onion
2 scallions, chopped
6 pear tomatoes, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 cups cooked corn
Juice of 1 lemon
1 celery stalk, chopped


2 small jalapeno peppers
2 cloves garlic
1/4 cup chopped parsley
1/4 cup chopped cilantro
1 cup mild olive oil or vegetable oil
1/2 cup red wine vinegar
1 teaspoon cumin, or less to taste
Salt and freshly ground pepper, to taste


In a stockpot, combine beans with 4 cups broth. Bring to a boil and cook for 2 minutes. Cover, remove from heat and let stand for 1 hour. Boil again. Add 1 cup chicken broth and simmer for 1-1/2 hours, stirring occasionally until tender. Drain and refresh under cold water. Drain again and place in a large bowl. Set aside.

FOR DRESSING: Place all ingredients into a food processor (jalapenos and garlic mince better if thrown in first with machine running, then add herbs, etc.).

Combine red onion, scallions, bell peppers and corn with beans. Pour dressing over all. Serve chilled or at room temperature.


Copyright 1992 The Junior League of Kansas City, Missouri, Inc. All rights reserved.

To purchase copies of Above & Beyond Parsley, call the Junior League of Kansas City, Missouri at (816) 444-2112 from 8:30am-4:30pm M-F Central time.

The Junior League of Kansas City, Missouri, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers. Its purpose is exclusively educational and charitable. All proceeds from League fundraising efforts, including from the sale of Above & Beyond Parsley, are returned to the community.

1/2 oz Malibu rum
1/4 oz blue Curacao
1/2 oz pineapple juice

Pour into a shaker with ice and shake and strain.

Don't dismiss this recipe. It sounds wild, but it's great, especially for a SUPER BOWL party, as it ends up looking like a big football & tastes good.

5 - 6 lb. bologna, uncut.
1 small jar currant jelly
1 cup chili sauce
heavy dash Tabasco
4 tbsp prepared mustard

Remove the casing & score the bologna lengthwise about four times, lightly. Place in a roasting pan and bake 4 hours at 250 degrees. In the meantime make a sauce; combine all the other ingredients. Heat over low heat, whisking until the jelly dissolves. To serve, place bologna on a large platter, surround with parsley, and cocktail bread. Serve sauce on the side.

One thing I've learned when serving this, it looks so different that the guests might not cut into it & make their own mini-sandwiches, so someone may have to guide them.

It's great, easy, & serves a lot of people!

If any is left-over, this makes make great sandwiches: either slice & fry & place on bread with your favorite dressing, or chop with pickles and mix with mayo!

Source: Recipe Ross
5. Desserts:
Bread Pudding with Vanilla Sauce
from At Your Service
Southern Recipes, Places and Traditions
6 slices of bread, cut into 1/2-inch cubes
1 cup hot water
1 cup packed brown sugar
4 eggs, lightly beaten
2 cups warm milk
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/8 teaspoon salt
Vanilla Sauce (below)

Place the bread in a greased 2-quart baking dish. Mix the hot water and brown sugar in a bowl. Pour over the bread. Combine the eggs, milk, sugar, vanilla, cinnamon and salt in a bowl and mix well. Pour over the top. Bake at 350 degrees for 50 to 60 minutes or until a knife inserted in the center comes out clean. Drizzle with Vanilla Sauce.


(Note: You may serve this bread pudding warm or cold.)

Vanilla Sauce

2 tablespoons sugar
1 tablespoon cornstarch
3 tablespoons butter
3/4 cup milk
1/4 cup light corn starch
1 teaspoon vanilla extract

Mix the sugar and corn starch together. Melt the butter in a saucepan over low heat. Stir in the sugar mixture. Add the milk and corn syrup and stir to mix well. Bring to a boil over medium heat. Boil for 1 minute. Remove from the heat. Stir in the vanilla. Serve warm.

MAKES: 1-1/4 cups
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. web site ( to purchase copies of At Your Service, or call (678) 775-7724.
The Junior League of Gwinnett and North Fulton Counties, in Atlanta, Georgia, is a non-profit organization of women dedicated to voluntarism. We are committed to developing the potential of women through training, leadership opportunities, and service. Our purpose is to strengthen our community by creating and implementing collaborative volunteer projects. Proceeds from the sale of At Your Service will provide funding for our Junior League of Gwinnett and North Fulton Counties' projects.
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