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Hi Everyone!
I hope you enjoy the recipes!

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1. Quaker Bonnet Mousse Glace
2. Queen's Biscuits (Biscotti Di Regina)
3. Quiche Laverne
4. Quick And Easy Corn Chowder
5. Quickie Vegetable Soup
1. Quaker Bonnet Mousse Glace

Try this yummy dessert.

From, "Great Lake Effects...Buffalo Beyond Winter and Wings" published by The Junior League of Buffalo, Inc. in cooperation with your Daily InBox newsletter.

4 cups whipping cream
1 cup baking cocoa
3/4 cup confectioners' sugar
2 Tablespoons dark rum
1 Heath bar, finely ground

Chill a mixer bowl and beaters. Combine the whipping cream, baking cocoa, confectioners' sugar and rum in the chilled mixer bowl. Beat at low speed with chilled beaters. Beat at high speed until stiff peaks form, scraping the bowl occasionally; do not overbeat.

Spoon into a serving bowl; sprinkle with the candy bar. May serve immediately or freeze in a round dish and cut into wedges.
2. Queen's Biscuits (Biscotti Di Regina)

Categories: Italian4

Yield: 72 servings

4 c sifted flour
1 c Sugar
1 tb Baking powder
1/4 ts Salt
1 c Shortening
2 Eggs; slightly beaten
1/2 c Milk
1/4 lb Sesame seeds

Lightly grease 2 cookie sheets. Sift together in a bowl the flour, sugar, baking powder and salt. Cut in with pastry blender or two knives until pieces are size of small peas. Add shortening and stir in eggs and milk.

Make a soft dough. Mix thoroughly together. Break dough into small pieces and roll each piece between palms of hands to form rolls about 1-1/2-" in length.

Flatten rolls slightly, and roll in sesame seeds. Place on cookie sheets about 3" apart. Bake at 375F for 12-15 minutes or until cookies are lightly browned. Makes 6 dozen cookies.

Per serving: 48 Calories (kcal); 4g Total Fat; (69% calories from fat); trace Protein; 3g Carbohydrate; 5mg Cholesterol; 30mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

3. Quiche Laverne

Categories: Veg08

Yield: 1 servings

2 c Potatoes; shredded
1/4 c Onion; grated
3 tb Unbleached all-purpose flour
1/2 ts Salt
(2 tsp. canola oil - for brushing on crust substitutions?) maybe Wonderslim would work
1 Head cauliflower broken into bite-size Florets steamed; (about 4 1/2 cups)
1 pk Firm lowfat* silken tofu; (10.5 oz.)
1 1/4 c Water
1/3 c Nutritional yeast flakes
1/3 c Quick-cooking rolled oats
4 tb Arrowroot or cornstarch
3 tb Fresh lemon juice
1 tb Onion granules
1 ts Salt
1/2 ts Garlic granules
1/8 ts Turmeric
1/2 c Scallions; thinly sliced
2 tb Vegan bacon bits; (optional)

Yield: one 10-inch quiche (serves 6)

Quiche Lorraine is a very special, French onion pie, traditionally made with a custard of eggs and cream that is seasoned with onions, Gruere or Swiss cheese, and bacon. Our delicious offbeat, Laverne version has a crispy potato crust, is totally vegan, much lower in fat, and completely cholesterol-free.

Preheat the oven to 400F. For the crust, place the potatoes and onion in a bowl and toss together. Sprinkle on the flour and salt and toss again, using a fork or your hands. Pat into a non-stick or well-oiled 10-inch pie plate, using your fingers to spread the mixture evenly over the bottom and up the sides. Bake for 30 minutes. Remove from the oven and brush the (oil?) over the crust, or spread it evenly using the back of a spoon.

Return the crust to the oven to crisp and bake for 15 minutes more, until the surface is lightly browned. Let cool while you prepare the filling. Reduce the oven temperature to 375F. Prepare the cauliflower and steam until tender. Refresh under cold water to stop the cooking. Drain and transfer to a large bowl. Place the next ten ingredients in a blender, and process until the oats are finely ground and the sauce is completely smooth. Pour into a saucepan along with the scallions, and bring to a boil, stirring constantly. Reduce the heat to low and continue to cook, beating constantly with a wire whisk or wooden spoon, until very thick and smooth.

Remove from the heat and stir in vegan bacon bits. Pour over the cauliflower, mixing well. The sauce will be thick and stretchy. Spoon the filling into the crust, and dust the top liberally with paprika. Bake for 25-30 minutes, until golden brown. Let rest for 10 minutes. serve warm or at room temperature. This is also delicious cold the following day. Per serving: Calories: 184, Protein: 8 gm., Carbohydrates: 28gm., *(Fat: 4gm.) This is the fat content using oil and regular tofu - with the proper substitutes, it should come out more like 2 grams. The Uncheese Cookbook(p. 118)

Recipe by: The Uncheese Cookbook (p. 118)

4. Quick And Easy Corn Chowder

Categories: None

Yield: 1 servings

1 cn (14 to 16 ounce) cream style corn
1 c Plain low fat soy milk or nonfat dairy milk
1/4 c Diced onion
1/4 c Diced bell pepper; any color will do.
1 Clove garlic;minced
1 sm Potato; peeled and diced
1 ts Either curry powder or Cajun seasoning
Black pepper to taste

A one dish dinner for one, or a first course for two. This recipe doubles very nicely

Sauté onion and bell pepper in a saucepan in 1 tablespoon water. When they begin to sizzle and smell wonderful, add potato, garlic and curry or Cajun seasoning, stir and let sauté for 1 - 2 minutes. Add 1/4 cup water, reduce heat and cover pan to steam the veggies for about 10 minutes. Stir in cream style corn and soy milk, heat gently and let simmer for 10 minutes or so.

Serve with a salad and whole grain bread for a simple supper.

Posted to fatfree digest by "Jan Gordon" on Sep 1, 1999

5. Quickie Vegetable Soup

Categories: Soups, Low-cal

Yield: 6 Servings

12 oz Can v-8 juice
1 c Water
1/2 Chopped onion
2 Ribs celery
1 Sliced carrot
16 oz Can green beans
Any other vegt. you like.

Combine and simmer for about one hour.

exchanges: 1 vegt. Source:First Place Favorites Posted on Jan 30, 1997.

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