This issue "V" 11-14-201

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Valerie Bertinelli's Cheesecake
2. Veal and Apple Scaloppine
3. Vegetable and Chicken Pot Pie
4. Velveeta Cheese Potatoes
5. Vodka Mixed Berry Granitas
1. Valerie Bertinelli's Cheesecake

Categories: Cheesecakes

Yield: 1 Servings

1 c All-purpose flour
1 Egg, beaten
4 tb Sugar
1/4 c Butter, melted

8 oz Cream cheese
1/2 c Sugar
1 Lemon, juice of
1 ts Vanilla extract
1 tb Flour
4 Eggs, beaten
2 c Milk

Mix together all crust ingredients in a 9x9" baking pan. Pat bottom and sides to make an even layer. Refrigerate while preparing filling. Cream together cream cheese and sugar until fluffy. Add remaining ingredient except cinnamon, beating well until ingredients are completely blended. Pour over crust in pan. Sprinkle top with cinnamon. Bake in preheated 350~ oven 1 hour. Turn oven off, leaving door open halfway. Let cheesecake remain in oven 1/2 to 1 hour longer.

NOTE: If desired, make cherry cheesecake version by adding contents of 1 small can cherry pie filling in crust before adding filling. Bake as directed.

2. Veal and Apple Scaloppine

Categories: Main course, Low sodium

Yield: 4 Servings

1 lb Veal scallops, thinly sliced
2 Green apples
1 tb Safflower oil
1/2 c Applejack or Calvados
1/2 c Half and half

Preheat oven to 350 degrees F. Pound slices of veal between sheets of waxed paper until very thin and tender. Peel, core, and slice apples.
Lightly oil a medium-sized baking dish or casserole with some of the safflower oil. Spread apple slices over bottom of dish. Bake for 20 minutes, uncovered.
In a large skillet over medium-high heat, heat remaining oil and lightly brown each piece of veal on both sides. Place veal slices on top of apples in baking dish.
Pour applejack into skillet to deglaze pan, allowing brandy to heat and scraping pan as it cooks. Add cream and cook over medium heat for 5 minutes. Pour sauce over veal and apples. Bake veal until bubbling (about 20 minutes). Serve at once.

Recipe By : the California Culinary Academy

3. Vegetable and Chicken Pot Pie

Categories: Main dish

Yield: 6 Servings

1 tb Margarine or butter
2 c Chopped celery
1 cn Condensed cream of chicken soup (10 3/4 oz)
1/2 c Milk
1/2 ts Onion powder
1/4 ts Dried thyme leaves
1/8 ts Pepper
1 pk Frozen vegetables (16 oz) (combination of broccoli, cauliflower and carrots), thawed
1 1/2 c Cooked, cubed chicken
1 can Hungry Jack Refrigerated Flaky Biscuits

In large skillet, melt margarine. Add celery and soup over medium-high heat until crisp-tender. Stir in soup, milk, onion powder, thyme and pepper; mix well. Stir in vegetables and chicken; heat through. Spoon into 12x8" baking dish.

Heat oven to 375'F. Separate dough into 10 biscuits. Cut each biscuit into 4 pieces. Arrange biscuits over hot filling. Bake at 375'F. for 20-25 minutes or until biscuits are golden brown and filling is bubbly.

From Tuscon area newspapers, 1994, 3rd quarter, courtesy Mike Orchekowski.

[CraftE note: This would be great for that left over Turkey!]
4. Velveeta Cheese Potatoes

Categories: Appetizers, Eggs

Yield: 1 Servings

10 md Potatoes, cooked and diced
1 Onion, sliced or diced
1/2 lb Velveeta cheese salt and pepper
2 Sticks margarine or butter
3 sl Bread, torn in pieces

Combine potatoes, onions and bread pieces into large casserole dish. Salt and pepper to taste. Melt margarine and cheese together. Pour over mixture. Bake at 350 degrees, 45 minutes or until bubbly, hot, and brown.

Posted to MM-Recipes Digest on Sep 06, 1998

5. Vodka Mixed Berry Granitas

Categories: Dessert

Yield: 4 Servings

-----------------VODKA BERRIES----------------------

1 pt Strawberries
2 1/8 pt Raspberries
1 Orange; thinly sliced
1 1/8 pt Blackberries or blueberries
1 Bottle (750-ml) vodka

Berries reserved from the vodka berry recipe
1/8 pt Fresh strawberries and raspberries
1 1/4 (up to) 2 c Sugar

From: Denise Gaunt

Although the flavors differ, rum can be used in place of vodka for the mixed berry granita.

Vodka Berries: Rinse berries and drain well. Layer strawberries and raspberries in a 2-quart glass jar. Top with orange slices and blackberries. Pour vodka over berries until fruit is covered, then cover the jar. Save the empty vodka bottle. Let berries macerate in vodka for three to six days. Strain the berries from the vodka, then pour vodka back into the saved bottle.

For the granita: Puree berries and strain through a fine mesh strainer. Pour strained berry juice into large measuring cup. Measure the juice, then add an equal amount of water. Pour into bowl. Whisk in sugar to taste, at least 1+1/4 cup, and stir until dissolved. Pour into a baking pan measuring 9 by 13 by 2 inches and place in freezer until ice crystals form, about 30 minutes. Use a fork to break up frozen crystals. Continue freezing and stirring every 30 to 45 minutes until mixture is completely frozen and ice crystals are uniform in size. Scoop crystals into goblet and garnish with mint or extra berries. Serve immediately. Serves 4 to 6.


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A CraftELady Mailing
Julia G
Tulare CA


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