This issue "D" 09-09-201
3

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ] http://www.acrafteladymailing.com/recipes/archives.html  

 
Index
1. Daiquiri Blush [Non-Alcoholic]
2. Date Nut Bread (Pressure Cooker Recipe)
3. Diabetic Creamy Peach Omelet
4. Double V Biscuits
5. Drip Beef
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1. Daiquiri Blush [Non-Alcoholic]


Categories: Lifetime tv, Life2

Yield: 1 servings

4 oz Orange juice
1 Peach peeled; pitted, quartered
1 1/2 oz Strawberry puree
1 Scoop crushed ice


Citrus World-Summer Drinks

1997 Lifetime Entertainment Services. All rights reserved.

Source: FreeGroups.net
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2. Date Nut Bread (Pressure Cooker Recipe)

Categories: None

Yield: 1 Servings

1 1/4 c All-purpose flour
1/2 c Coarsely chopped walnuts
1/3 c Sugar
1 tb Baking powder
1/4 ts Salt
2/3 c Chopped dates
1 Egg
2/3 c Water
1/4 c Mayonnaise
1 ts Vanilla extract
3 c Hot water
Danish or other cream cheese


Mix flour, walnuts, sugar, baking powder, and salt. Stir in dates. Beat egg, 2/3 cup water, mayonnaise, and vanilla until smooth. Add to the flour mixture. Stir just until moistened. Pour into 1-quart casserole or souffle dish that fits loosely in a 6-quart pressure cooker. Cover casserole securely with aluminum foil. Place cooking rack and 3 cups of water in pressure cooker. Place casserole on rack. Close cover securely. Bring pressure to 15 pounds. Cook for 40 minutes at 15 pounds pressure. Let pressure drop of its own accord. Remove bread and let cool in casserole on wire rack. Remove bread from casserole. Refrigerate until chilled. Cut into thin slices and serve with cheese.

-The Official Presto Pressure Cooker Cookbook

Source: FreeGroups.net
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3. Diabetic Creamy Peach Omelet

Categories: None

Yield: 1 Servings

1 pk (8 ounces) low-calorie cream cheese; softened
8 Eggs
1 pn Salt
2 pk Equal; (artificial sugar sweetener)
1/4 c Heavy cream
2 tb Diet margarine
1/2 c Peaches mixed in blender with 2 pk Equal


Combine all ingredients except margarine and peaches in a bowl. Beat till smooth. Melt margarine in omelet pan; pour in egg mixture. Cook over low heat until the eggs begin to set. Loosen eggs with spatula from the sides of the pan. Tilt pan to allow uncooked egg mixture to spread to the sides. When center is firm, spoon peaches into the center of the omelet. Carefully fold two of the outer edges of the omelet into the center.

Makes 4 servings..
Calories:340 per serving. Diabetic exchanges per serving: fruit-0, vegetable 0, bread 0, milk 0, meat 2, fat 4.
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4. Double V Biscuits

Delicious homeade biscuits for any occasion!

From, "Tell Me More...A Cookbook Spiced with Cajun Traditions and Food Memories" published by The Junior League of Lafayette, Inc. in cooperation with your Daily InBox newsletter.

INGREDIENTS:
2 cups all-purpose flour
1/4 cup shortening
1 teaspoon salt
1 Tablespoon baking powder
3/4 cup buttermilk


TO PREPARE:
Preheat oven to 450 degrees. Mix flour, shortening, salt and baking powder until coarse. Add buttermilk and mix until dough is soft. Place dough on a floured surface and roll about 1/2 inch thick. Cut biscuits to preferred size and place in a greased pan and cook about 12 to 15 minutes.
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5. Drip Beef

Try this entree for dinner this week!

From, "Boot Straps...A Taste of Oklahoma Heaven" published by The Junior Welfare League of Enid, Inc. in cooperation with your Daily InBox newsletter.

INGREDIENTS:

1 (4- to 5-pound) beef roast
2 (14-ounce) cans beef broth
1 Tablespoon salt
1 Tablespoon pepper
1 Tablespoon basil
1 Tablespoon garlic powder
1 Tablespoon rosemary
1 Tablespoon oregano
2 or 3 bay leaves


TO PREPARE:
Brown the roast on all sides in a skillet. Transfer the roast to a slow cooker. Add the broth, salt, pepper, basil, garlic powder, rosemary, oregano and bay leaves to the slow cooker. Add enough water to cover the roast.

Cook, covered, on Low for 8 to 10 hours. Discard the bay leaves. Remove the roast to a platter and shred if needed. Serve the shredded beef on buns with pan juices for dipping. Rump roast is preferred for this recipe.
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A CraftELady Mailing
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