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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  


1. Half-Hour Chili
2. Halypki (Cabbage Rolls)
3. Hardy Potato Soup
4. Hidden Valley Wraps
5. Honey and Oat Bran Muffins Bhg
1. Half-Hour Chili

Categories: Chili, Low-fat

Yield: 4 Servings

4 tb Vegetable stock
3 Onions, chopped
1 Carrot, chopped
1 tb Minced jalapeno pepper (fresh or canned)
2 Cloves of garlic, minced
3 ts Chili powder (3-4 tsp)
1 ts Ground cumin
1 Can (28 oz) tomatoes, Chopped with their juice 1 Can (14 oz) tomatoes, Chopped with their juice 1 ts Brown sugar
1 Can (15 oz) red kidney beans drained and rinsed 1/3 c Fine or medium grain Bulgur
1/2 c Nonfat plain yogurt
1/3 c Chopped scallions
1/4 c Chopped fresh cilantro or Parsley

In a Dutch oven or a large saucepan, heat the vegetable stock over medium heat. Add the onions, carrot, jalapeno peppers, garlic, chili powder and cumin. Braise, covered, for 5 to 7 minutes, or until the onions and carrots are soft. Add the tomatoes with their juice and the sugar; cook for 5 minutes over high heat. Stir in the beans and bulgur, and reduce heat to low. Simmer the chili, uncovered, for 15 minutes, or until thickened. Serve with yogurt, scallions, and cilantro or parsley on the side.

2. Halypki (Cabbage Rolls)

Categories: None

Yield: 1 Servings

1 Onion; chopped
1 Stalk celery; diced
1 tb Shortening
2 tb Tomato sauce
1/2 ts Salt
1/2 ts Pepper
1 lb Ground chuck
1 lb Bulk sausage
3/4 c Rice
2 lb Cabbage
1 cn (8 oz) of sauerkraut; drained
3 tb Flour
1 tb Butter

Saute onion and celery in shortening until transparent. Add 1 tablespoon tomato sauce, salt and pepper; remove from heat to cool. combine beef, sausage and rice; ad onion mixture. Mix as for stuffing. core cabbage; stem in small amount of water until leaves are wilted. cut away white corded vein from leaf. Fill leaves with meat mixture; roll as for jelly roll, tucking in ends. Combine krait and tomato sauce; alternate layers of krait, tomato sauce and water over cabbage rolls. Cover with water. Add additional leaves. Cover and bake at 350 degrees for 1 and 1/2 hours. Brown flour in butter and liquid from rolls. Add water until thickened. Pour over rolls. Yield: 6 servings

Happy cooking, Marie

Posted by Marie Culver to the Fidonet Cooking echo 12-94

Posted to MM-Recipes Digest by "Rfm"on Dec 06, 98

3. Hardy Potato Soup

Categories: Soup, Vegetable, D/g, Easy

Yield: 4 Servings

1 lb Smoked sausage
1 md Onion (chopped)
4 lg Potatoes
3 c Hot water
Salt (to taste)
Pepper (to taste)
2 tb Parsley (chopped)
1 md Carrot (chopped) *
1 Stalk celery (chopped)*
1/2 c Milk *
1 Veg Boul.Cube *

Peel and thinly slice potatoes. Cut sausage into half inch slices; place in large saucepan and brown on both sides. Add chopped onion and cook until wilted. Add potatoes, water, salt and pepper. Boil 30 minutes. Add parsley and simmer 2 minutes longer.

SOURCE: 1979 Times-Picayune Recipe Contest Cookbook Typed for you by Nancy Coleman From: Nancy Coleman Date: 13 Jan 94

Personal Note:

*Added by me, not in the original recipe. I made half of this recipe, cubed the potatoes instead of slicing them. Had leftover smoked sausage, sliced and added that toward the end.

Whole process took less than 20 minutes to prepare. Added 1/2 cup of milk to the soup to thin it down some. Excellent

Posted to MM-Recipes Digest by "Rfm" on Sep 26, 98

4. Hidden Valley Wraps

Categories: Sandwiches

Yield: 4 Servings

1 c Hidden Valley Original Ranch Dressing*
8 oz Cream cheese; softened
4 Jumbo flour tortillas (10-inch); warmed
10 oz Turkey breast slices
10 oz Monterey Jack and/or Cheddar cheese slices
2 lg Avocados; peeled, thinly sliced
2 md Tomatoes; thinly sliced
Alfalfa salad sprouts

Blend together dressing and cream cheese. Spread evenly on tortillas. Evenly layer turkey, cheese, avocados, tomatoes and sprouts on tortillas, leaving a 1-inch border around the edges. Fold the bottom edge toward the center and firmly roll away from you until completely wrapped. Place seam side down and cut in half diagonally. Serve.

Posted to MM-Recipes Digest by PBH on Nov 08, 1998

5. Honey and Oat Bran Muffins Bhg

Categories: Basic mixes, Breads - qu, Muffins

Yield: 12 Servings

2 c Oat Bran Baking Mix; (in file)
1/2 c Chopped walnuts; (optional)
1/2 ts Finely shredded orange peel; OR 3/4 ts Ground cinnamon; (optional)
1 Egg; slightly beaten
1/2 c Water
1/4 c Cooking oil
1/4 c Honey

In a large bowl, mix Oat Bran Baking Mix, walnuts, if using, and orange peel or cinnamon. In a small bowl, combine beaten egg, water, oil and honey. Add egg mixture to dry mxiture, stirring just until moistened. (batter will be lumpy.) Spoon batter into 12 greased or paper-lined muffin cups, filling each cup 2/3 full.

Bake in a 400 F. oven for 15-18 minutes or until muffins are golden. Remove muffins from pans. Serve warm or cool.

Makes 12 muffins.

Per muffin: 123 calories, 5 grams fat, 18 mg. cholesterol, 135 mg. sodium

NOTES : To Make Ahead: Wrap cooled muffins in foil; place in freezer bags. Freeze for up to 3 months. Thaw before serving. To reheat, place foil-wrapped, thawed muffins in a 300 F oven for 10-15 minutes. Or, place an unwrapped, thawed muffin on a microwave-safe plate. Microwave muffin, uncovered, on High 15-30 seconds.

Recipe by: Better Homes and Gardens Annual Recipes, '95, p. 54

Posted to EAT-LF Digest by Roberta Banghart on Sep 29, 1998


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A CraftELady Mailing
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