This issue "J" 10-03-201

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Jack O Lantern Cheese Ball
2. Janni's Zucchini Lemon Cookies
3. Jeff's Swiss Steak
4. Jenny Craig's Shrimp Alfredo
5. Jgerschnitzel
1. Jack O Lantern Cheese Ball

Categories: Cheese/eggs

Yield: 10 Servings

2 c Shredded Cheddar cheese
1/4 c Solid pack pumpkin
1/4 c Pineapple preserves
1/4 ts Ground allspice
1/4 ts Ground nutmeg
1 lg Pretzel rod, broken in half
1/2 8 0z pkg cream cheese
Dark rye bread
Red pepper
Black olive slices
Parsley sprigs

Beat cheeses, pumpkin, preserves and spices in medium bowl until smooth. Cover refrigerate 2-3 hours until cheese is firm enough to shape. Shape mixture into round pumpkin, place on serving plate. Using a knife, score vertical lines down pumpkin. Place pretzel rod in top for stem. Cut bread into triangles for eyes, cut red pepper into triangle , for nose, and cut olives in half to make the mouth. Surround with parsley Formatted for MM by Jeannie Allen

Posted to MM-Recipes Digest by "Robert Ellis" on Oct 3, 1998

2. Janni's Zucchini Lemon Cookies

Categories: None

Yield: 30 Servings


3/4 c Butter
3/4 c Granulated Sugar
1 Whole Egg
1 ts Fresh Lemon Juice
2 c All-purpose Flour; sifted
1 ts Baking Powder
1/2 ts Salt
1 c Zucchini; grated
1 c Walnuts; chopped

1 1/2 tb Fresh Lemon Juice
1 c Confectioner's Sugar

At the end of each month, The Cook & Kitchen Staff select some of the best recipes sent to Recipe-a-Day during the month, and post them to the entire membership. Today's offering is another way to utilize those zucchini that everyone keeps giving you.

It makes a fantastic dessert or snack, so double the batch and get baking!

Thank you to Recipe-a-Day Member Janni for today's featured cookie recipe. Thanks also to all Recipe-a-Day members who took the time to send in a recipe this month. We're just sorry we won't have an opportunity to publish them all!

In a large mixing bowl, cream butter and sugar. Beat in egg and lemon juice until light and fluffy.

Stir in sifted flour, baking powder, and salt until smooth. Stir in zucchini and walnuts. Drop by rounded teaspoonfuls on greased cookie sheet.

Bake in a pre-heated 375-F degree oven for 15 to 20 minutes. Meanwhile, prepare icing by combining lemon juice and confectioner's sugar in a small bowl, stirring to blend.

Remove from cookie sheet to cool on a wire rack and drizzle lightly with icing while the cookies are still warm. Store in an airtight container for up to a week.

Posted by Recipe-a-Day on Sep 29, 1998.

3. Jeff's Swiss Steak

Categories: Beef

Yield: 4 Servings

2 lb Round steak, tenderized
2 c Flour
1/2 tb Garlic powder
1/2 ts Salt
4 tb Cooking oil
15 oz Can Tomato Sauce
8 oz Canned Tomato Paste
28 oz Can whole tomatoes, drained optional
1/2 c Onion, chopped fine
1/4 c Green bell pepper, chop fine 1 tb Worcestershire sauce
1/2 ts Lemon juice, RealLemon
Pepper, to taste

This is one of those "precious" recipes that my mother used to cook.

After tenderizing the round steak, dredge in mixture of the flour, garlic powder and salt.

Brown the outside of the meat quickly in hot oil.

Add the onions, Worcestershire sauce, lemon juice, tomato paste, tomato sauce, pepper and tomatoes (if desired.. chop as they cook). Add water if necessary to cover the meat.

Simmer for 2 hours on low heat.

Add the bell pepper and cook an additional 15-20 minutes.

Serve with mashed potatoes and rolls.

Bell pepper may be increased to 1/2 cup if desired. (I do)

Enjoy! - Jeff Duke

Posted to MM-Recipes Digest on Aug 09, 98

4. Jenny Craig's Shrimp Alfredo

Categories: Elf-mail, Fish shellf, Pasta, Sauces

Yield: 6 Servings

6 c Water
2 lb Whole fresh shrimp; peeled and deveined
1 tb Reduced fat margarine
2 sm Garlic cloves; minced
1 tb All-purpose flour
1 1/3 c Skim milk
2 tb Lowfat cream cheese
1 1/4 c Lowfat Parmesan cheese; divided use
4 c Hot cooked fettuccine
2 ts Chopped fresh parsley
Freshly ground pepper; to taste

Bring water to a boil in a medium saucepan; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well. Set aside, and keep warm. Melt margarine in a saucepan over medium heat. Add garlic; sauté 1 minute. Stir in flour. Gradually add milk, stirring with a wire whisk until blended; cook, stirring constantly, 8 minutes or until thickened and bubbly. Stir in cream cheese, cook 2 minutes. Add 1 cup cheese, stirring constantly until it melts. Pour over fettuccine; toss well to coat. Add shrimp; toss gently. Top with remaining 1/4 cup Parmesan cheese, parsley, and pepper.

CREDITS: The Jenny Craig Cookbook Oxmoor. ISBN: 0-8487-1496-2 >PER SERVING: 306 CALS, 31.2g CARBS 7.3g FAT Exchanges 2grain, 3 lean meat (21.5%cff)

Recipe by: Jenny Craig Cookbook

Posted by KitPATh on Jan 17, 1998

5. Jgerschnitzel

Categories: Meat

Yield: 4 Servings

4 (up to) 6 Pork or veal chops
Flour seasoned to taste with salt; pepper and paprika
Bread crumbs
1/2 c Vegetable oil
1/2 Chopped Onion
1 tb Butter
1 cn (4-oz) sliced mushrooms; drained
1 tb Lemon juice
1 ct (8-oz) sour cream
1 tb Water
Salt to taste
Pepper to taste
Paprika to taste
1 Lemon; cut into 6 slices

Cut excess fat from chops and pound slightly with meat mallet. Dredge in flour, dip in egg mixture, and then dip in bread crumbs. Fry in oil in a 10 inch skillet until done. Remove to a warm platter. In a separate skillet, saute onion in butter. Add mushrooms and lemon juice. Before serving, add sour cream, water, salt, pepper and paprika. Pour over chops and garnish with lemon slices. Yield: 4 to 6 servings.


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A CraftELady Mailing
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