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I hope you enjoy the recipes!

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1. Paella
2. Parmesan Chicken
3. Pasta Carbonara
4. Pork Tenderloin with Spinach, Pine Nuts and Garlic
5. Pumpkin-Spiced Cheesecake
1. Paella

Categories: The zen of, Chicken and, Seafood

Yield: 6 Servings

2 lb Frying Chicken; Cut Into 8 Pieces
1 ts Salt
1 ts Black Pepper
1 ts Lemon Juice
2 Cloves Garlic; Minced
6 tb Canola Oil
2 Italian Sausage; Cooked And Sliced
1 c Onion; Chopped
1 c Green Pepper; Chopped
2 c Rice; Uncooked
1/2 c Tomato Sauce
3 1/2 c Boiling Water Or Fish Stock Or Chicken Broth
1/2 ts Saffron
1 c Frozen Peas
1/2 lb Raw Scallops
3 md Pimiento; Sliced

Wash and dry the chicken. Make a paste of the salt, pepper, lemon juice, garlic and two tablespoons of canola oil. Rub onto the chicken pieces. Heat the remaining oil in a large deep skillet and brown the chicken. Add the sausage, onions and green pepper. Cook over low heat for ten minutes, stirring frequently. Add the rice; cook five minutes. Mix in the tomato sauce and water or stock and saffron. Cover and cook over medium heat 20 minutes. Stir. Add the peas, shrimp and scallops; recover and cook five minutes longer. Garnish with pimentos.

Recipe by: The Zen of Cooking by Lucille Naimer ISBN: 0-87951-594-5 Posted to MC-Recipe Digest V1 #679 by Peg Baldassari on Jul 19, 1997
2. Parmesan Chicken

Categories: None

Yield: 1 Servings

1/2 c Butter or margarine, melted
2 ts Dijon mustard
1 ts Worcestershire sauce
1/2 ts Salt
1 c Dry bread crumbs
1/2 c Grated Parmesan cheese
6 Chicken breast halves (up to 8)

From an old "Taste of Home" magazine.

In a bowl, combine butter, mustard, worchestershire sauce and salt. In a plastic bag, combine crumbs and Parmesan cheese. Dip chicken in butter mixture, then shake in crumb mixture. Place in an ungreased 13x9x2 baking pan. Drizzle with any remaining butter mixture. Bake at 350 degrees for 40-45 minutes or until chicken is no longer pink and juices run clear. Yield: 6-8 servings

Posted 31 Dec 96

From: Morris Hymes

3. Pasta Carbonara

Categories: None

Yield: 4 Servings

1/4 lb Bacon slices; chopped
3 tb Chopped onion
1 Clove garlic; minced
1 c Whipping cream
8 oz Ronzoni thin spaghetti; uncooked
1/4 c Grated parmesan cheese
1/8 ts Ground black pepper
2 tb Chopped fresh parsley

In skillet over medium heat, cook bacon until limp. Add onion; continue, stirring frequently, until bacon has browned. Add garlic; cook 30 seconds. Drain fat, reserving 1 tablespoon in pan. Add whipping cream; heat to boiling. Reduce heat; simmer 3 minutes. Meanwhile, cook pasta according to package directions; drain. Place in pan with cream mixture. Add cheese, pepper and parsley. Toss hot sauce with spaghetti; serve immediately.

NOTE: Recipe can be doubled; increase onion to 1/2 cup.

Notes: Prep Time: 15 min. - Start to Finish: 20 min.

Recipe by: Ronzoni(r)

Posted to brand-name-recipes by Beach Princess on Jan 21, 1998

4. Meat and Poultry:
Pork Tenderloin with Spinach, Pine Nuts and Garlic
from Stop and Smell the Rosemary... Recipes and Traditions to Remember


1 tablespoon unsalted butter
3 cloves garlic, minced
1/4 cup pine nuts
8 ounces fresh spinach, coarse stems discarded
freshly ground pepper
1 tablespoon vegetable oil
1 to 1-1/2 pounds pork tenderloins, flattened to 3/4 inch
1 cup red wine
2 cups beef broth


Preheat oven to 350 degrees. Melt butter in a large skillet. Add garlic and pine nuts. Saute 1 minute. Add spinach and cook until spinach is limp. Season with salt and pepper. Transfer to a bowl. Set aside. Heat 1 tablespoon oil in same skillet over medium heat. Brown tenderloins on one side. Remove and spoon spinach mixture over largest unbrowned side. Wrap with kitchen twine, securing the pieces together. Place in a roasting pan. Add wine. Bake 35 minutes per pound, or until meat thermometer registers 160 to 165 degrees. Remove tenderloin and keep warm. Return pan to stove top. Add beef broth and cook until sauce is thick, scraping up any brown bits. To serve, slice pork and serve with sauce.

SERVES 4 to 6

Copyright 1996 The Junior League of Houston, Inc. All rights reserved.

Visit The Junior League of Houston web site ( purchase copies of Stop and Smell the Rosemary and other fine cookbooks, or call (713) 627-COOK.

The Junior League of Houston, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers. Its purpose is exclusively educational and charitable. All proceeds from League fundraising efforts, including from the sale of Stop and Smell the Rosemary, are returned to the community.
5. Pumpkin-Spiced Cheesecake

Can't decide between the pumpkin pie and the cheesecake? Have both! This rich dessert combines the creaminess of cheesecake with a can't-miss holiday favorite.

Makes 10 servings

1 (9-inch) low-fat graham cracker crust
3 (8-ounce) packages fat-free cream cheese, softened
1 (14-ounce) can fat-free sweetened condensed milk
1/3 cup all-purpose flour, sifted
1/8 teaspoon salt
4 teaspoons pumpkin pie spice
1 1/2 cups egg substitute
2 cups canned, unsweetened pumpkin puree

Heat oven to 325 F. Beat ingredients until smooth and pour into pie crust; bake, 1 1/2 hours. Let stand 30 minutes. Remove to wire rack to cool.
(Per serving: 320 calories, 5 grams fat, 2 grams fiber)

Source: DietSmart Success Center
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A CraftELady Mailing
Julia G
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