This issue "C" 09-05-201

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Cheddar Bisque with Walnuts
2. Cherry & Apple Slab Pie
3. Chicken Breasts with Mushroom Sauce
5. Cruzan Confusion [Alcoholic Drink]
1. Cheddar Bisque with Walnuts

Stay warm with this cozy combination of seasonal favorites!

From, "Traditions... A Taste of the Good Life" published by The Junior League of Little Rock in cooperation with your Daily InBox newsletter.

2 cups milk
2 cups Half and Half
8 ounces sharp Cheddar Cheese, grated
1 Tablespoon Worcestershire sauce
1 teaspoon salt
6 Tablespoons butter
3/4 cup flour
6 ounces dry white wine
6 Tablespoons chopped walnuts

In top of double boiler, heat milk, Half and Half and cheese until cheese is melted. Stir well. Add Worcestershire sauce and salt. In another pan, melt butter, stir in flour and cook until smooth. Stir well, add flour-butter mixture to cheese mixture and simmer 2 to 3 minutes until well blended. Add wine, simmer 10 minutes. Pour into serving bowls and sprinkle 1 Tablespoon of walnuts over each serving.

2. Cherry & Apple Slab Pie

Prep Time: 10 minutes
Bake Time: 45 to 55 minutes
Cool Time: 45 minutes
Makes: 16 servings

1 box (15 oz) refrigerated pie crust
1 13"x9" Chinet Bakeware pan
1 can Lucky Leaf Regular or Premium Cherry Pie Filling
1 can Lucky Leaf Premium Apple Pie Filling
1/3 c sugar
1/3 c all-purpose flour
3 tbsp butter OR margarine, chilled
2 tbsp brown sugar
1/4 c Karo Light OR Dark Corn Syrup
1 tbsp butter OR margarine, melted

Preheat oven to 375F

Stack pie crusts on top of each other and roll into a 16"x12" rectangle. Fit crust into a 13"x9" Chinet Bakeware pan, pressing dough up sides of the pan.

Pour 1 can of pie filling on one half of crust; repeat with remaining can to completely cover crust. Set aside.

Mix sugar and flour in medium bowl, cut in chilled butter until mixture resembles coarse meal. Sprinkle evenly over pie.

Bake for 45 to 55 minutes until crust and crumb are lightly browned. Remove from oven and place on wire rack.

Blend together brown sugar, corn syrup and melted butter and drizzle over hot pie. Cool 45 minutes before serving.

Serve by cutting pie in half lengthwise. Make 4 equal crosswise cuts to create 8 rectangles. Slice each rectangle diagonally. Serve with ice cream, if desired.

Variations: Use any combination of fruit pie filling flavors.

3. Meat and Poultry:
Chicken Breasts with Mushroom Sauce
from Traditions... A Taste of the Good Life
8 whole chickens breasts, skinned and boned
Sauterne wine
Margarine or butter
2 (10-3/4 ounce) cans cream of mushroom soup
1/4 cup sherry
1 cup sour cream
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
10 large fresh mushrooms, sliced

Simmer chicken breasts in 1/2 inch of sauterne wine for 1 hour. Drain breasts and brown in margarine or butter. Mix mushroom soup, sherry, sour cream, salt, pepper and garlic powder for sauce. Heat. Put breasts in 9 x 13 pyrex dish and cover with sauce. Saute sliced mushrooms in butter and place on top of breasts and sauce. Heat at 350 degrees until bubbly.

Note: May be made a day ahead. Great served with wild rice.

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.

by Tiffany Taylor

This is one of those dishes you thought you could get only in a Chinese restaurant. But here is a recipe similar to ones you will find in Chinatown. It's the genuine article.

Serves 4.

1 whole flounder (about 1 1/2 to 2 pounds)
1 cup flour
freshly ground black pepper
1/4 cup peanut oil
1/4 cup minced shallots
1 tablespoon chopped garlic
2 ounces dried wooded ear mushrooms, soaked in warm water for 30
minutes and drained
2 cups chicken stock
1 tablespoon cornstarch
2 teaspoons finely chopped parsley leaves

Rinse and pat-dry the whole fish. Preheat the frying pan. Season the flour with salt and pepper. Dredge the fish in the seasoned flour, on both sides, reserving the flour. Shake off any excess flour. Fry the fish over high heat until golden brown, about 3 minutes on each side. Remove from the oil and drain on paper towels. Season with salt and pepper. In the same saute pan, add the shallots and garlic. Season with salt and pepper. Saute for 1 minute. Add the mushrooms. Season with salt and pepper. Saute for 1 minute. Add 1 3/4 cup of the chicken stock. Dissolve the cornstarch in the remaining stock. Bring the stock to a boil. Stir in the cornstarch mixture. Boil the liquid for 2 minutes and then reduce to a simmer. Add the fish fillets and simmer for 3 to 4 minutes. Re-season and stir in the parsley. To assemble, place the fried fish on a large platter. Spoon the sauce over it. Serve immediately.


Tiffany Taylor is an avid cook, baker, and cookbook collector. When she isn't investigating new uses for chocolate, she's a freelance editor of computer-related books for Sams and Coriolis and a contributing editor at EarthWeb's
5. Cruzan Confusion

1 shot mango rum
1 shot coconut rum
pineapple juice

Put ice in a glass, add shots, and top with pineapple juice.
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