This issue "H" 09-26-201

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Hen Sauce Piquante
2. Herbed Baked Salmon Recipe
3. Holiday Meat Loaf
4. Honey Wheat Jumbo Rolls
5. Hot and Sour Soup
1. Hen Sauce Piquante

Put your cooking skills to good use

From, "Tell Me More, A Cookbook Spiced with Cajun Traditions and Food Memories," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS for Hen Sauce Piquante:

1 hen
1/4 cup steak seasoning
4 cups chopped onion
2 cups chopped bell pepper
1/3 cup minced garlic
4 bay leaves
1 teaspoon thyme
1 teaspoon rosemary
6 (12 ounce) cans chicken broth
1 cup roux (see below for recipe)
1 (12 ounce) can tomatoes
1 (10 ounce) can cream of mushroom soup
2 cups chopped green onion
Salt and pepper to taste

INGREDIENTS for Basic Roux:

2/3 cup flour
3/4 cup oil


Hen Piquante:

Cut hen into small pieces. Sprinkle with steak seasoning and brown completely in large pot. Remove hen. Leave drippings and add onions and bell pepper, garlic, bay leaves, thyme and rosemary. Saute until tender. Add chicken broth and bring to boil. Add roux and stir constantly. Add tomatoes and can of cream of mushroom soup. Add water and stir well. Allow to cook in oven at 325 degrees for three hours. Remove and add green onions and let sit for ten minutes. Serve over rice.

TO PREPARE Basic Roux:

Mix the flour and oil in a heavy iron pot until it is thoroughly mixed before you turn on the fire under the pot. After it is mixed, turn the fire on to medium to low, stirring constantly. Stir all over the bottom of the pot to be sure that no particles stick to the bottom. As you stir, the roux browns slowly. Don't cookyour roux fast, because as it reaches the done point, it will be too hot and burn. When your roux is a rich dark brown, turn off the heat immediately, continuing to stir. Add water to lower the temperature slightly so the roux will stop browning. Or, you can add chopped onions and/or bell peppers to lower temperature. Continue stirring, return to heat and add the remainder of the ingredients for your stew or gumbo.

A heavy pot is a must to make a pretty roux. The heavier the pot, the easier your job will be. Before you start your roux, start heating water in kettle, the amount depending on whether you are making a gumbo or a stew. You must always add hot water to a roux. It is very important not to change the temperature of the roux by adding cold water to it. The measurements given above make a rouxlarge enough for a stew with 1 hen, or a gumbo with two pounds of shrimp.

NOTE: If you wish to make a larger recipe, enlarge the recipe in the same proportions given. We feel it to be important to use more oil than flour.

Copyright 1993 The Junior League of Lafayette, Inc. All rights reserved. Visit The Junior League of Lafayette website to purchase copies of Tell Me More, A Cookbook Spiced with Cajun Traditions and Food Memories.
2. Herbed Baked Salmon Recipe
Bake this healthy dish for a special night

From, "Stop and Smell the Rosemary, Recipes and Traditions to Remember," published in cooperation with your Daily InBox newsletter.

1-1/2 pounds thickly cut fresh salmon fillet, skin intact
3/4 cup mayonnaise (can use light or nonfat)
3 ounces Parmesan cheese, freshly grated (3/4 cup)
6 tablespoons minced green onions
3 tablespoons chopped fresh herbs (basil, dill, parsley, chervil, thyme, or a combination)
2 tablespoons minced red bell pepper
juice of 1/2 lemon
freshly ground pepper
cayenne pepper


Preheat oven to 350 degrees. Mix mayonnaise, Parmesan, green onions, herbs, bell pepper, lemon juice, salt, pepper, and cayenne in a small bowl. Spread over salmon to within 1/2 inch of edges. Spray shallow baking dish with nonstick cooking spray and warm in oven 20 minutes. Place salmon skin side down on dish (it should sizzle). Bake 20 minutes or until just flaky. Do not overcook. Salmon should be medium-rare to medium. Skin should be crispy and may be eaten or removed, as desired.


Copyright 1996 The Junior League of Houston, Inc. All rights reserved. Visit The Junior League of Houston web site to purchase copies of Stop and Smell the Rosemary, Recipes and Traditions to Remember and other fine cookbooks, or call (713) 627-COOK.
3. Meat and Poultry:
Holiday Meat Loaf

from River Road Recipes...The Textbook of Louisiana Cuisine


1 cup bread crumbs
1 cup milk
3 eggs
1 pound lean beef, finely ground
1 pound ham, finely ground
2 ounces salt pork, finely ground
1 pound lean veal, finely ground
3 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon marjoram
1/2 teaspoon thyme
2 medium onions, chopped finely


Soak bread crumbs in milk. Mix all ingredients, including soaked bread crumbs, thoroughly. Shape into a loaf in a flat baking pan. Bake for 2 hours and 15 minutes at 350 degrees. While baking, baste with the following mixture:

3/4 cup brown sugar
2 teaspoons dry mustard
2 tablespoons vinegar
3/4 cup water

Mix basting ingredients and bring to a boil before using to baste. This may be garnished with bits of canned fruit after the first basting. Small amounts of water may be added if necessary.


Copyright 2004 The Junior League of Baton Rouge, Inc. All rights reserved. Visit The Junior League of Baton Rouge web site to purchase copies of River Road Recipes... The Textbook of Louisiana Cuisine and other fine cookbooks, or call (225) 924-0298.
4. Honey Wheat Jumbo Rolls

Prep Time: 35 minutes
Rise Time: 1-1/2 to 2 hours
Bake time: 25 to 26 minutes
Makes: 12 rolls

1 c King Arthur Unbleached All-Purpose Flour
1-3/4 c to 2 c King Arthur Premium 100% Whole Wheat Flour
1 envelope Fleishchmann's Rapid Rise Yeast
2/4 c instant mashed potato flakes
1/4 c nonfat dry milk
1-1/4 tsp salt
1 c water
1/4 c orange juice
1/4 c butter OR margarine, cut into 6 pieces
3 tbsp honey
1 8x8 inch Chinet Bakeware pan

Combine all-purpose flower, 1/2 c whole wheat flour, undissolved yeast, potato flakes, nonfat dry milk and salt in a large mixer bowl. Heat water, orange juice, butter and honey until very warm (120 to 130 degrees F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining whole wheat flower to make soft dough. Knead on lightly floured surface until smooth and elastic, about 5 to 7 minutes. Cover; let rest 10 minutes.

Divide dough into 12 equal pieces; shape into balls. Place in an 8 x 8 inch Chinet Bakeware pan. Cover; let rise in warm, draft-free place for 1-1/2 to 2 hours or until rolls are fully and touching each other.

Bake in preheated 350F oven for 15 minutes and then tent with aluminum foil. Continue to bake for 109 to 13 minutes until well browned. Remove pan and transfer to rack. Serve warm.

The orange juice called for in this recipe won't add it's own flavor, but will mellow any potential bitterness in the whole wheat.

1 envelope Fleishchmann's RapidRisd Yeast = 2-1/4 tsp bread machine yeast.

5. Hot and Sour Soup
Warm yourself up this winter

From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.

2 cups chicken stock
1 Tablespoon soy sauce
4 to 6 pre-soaked, sliced, dried Chinese mushrooms**
1/2 cup julienne bamboo shoots
1 cup raw pork, cut into strips
Optional: 1 (16 ounce) cake tofu
1/8 teaspoon cayenne pepper
2 Tablespoons white wine vinegar
2 Tablespoons cornstarch
1/4 cup water
1 egg, beaten
3 drops sesame oil
2 scallions, chopped


Bring stock to a boil. Add say sauce, mushrooms, bamboo shoots, and pork. Continue to boil 10 minutes. Add tofu, pepper, and vinegar. Dissolve cornstarch in water, add to soup, and cook until it becomes clear. Turn off heat. Stir in beaten egg, oil, and scallions. Serve immediately.

NOTE: Only mushroom caps are used. Reconstitute in 1/2 to 1 cup boiling water, according to package directions.


Copyright 1997 The Junior League of Atlanta, Inc. All rights reserved. Visit The Junior League of Atlanta web site to purchase copies of Atlanta Cooknotes and other fine cookbooks, or call (404) 233-4767.
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