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I hope you enjoy the recipes!

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1. Tabasco Pepper Butter Sauce
2. Thin Spaghetti with Crab and Veggies
3. Tomato Basil Soup
4. T's Banana Cream Pie
5. Turkey Cheese Rarebit Recipe
1. Tabasco Pepper Butter Sauce

Categories: None

Yield: 4 Servings

2 tb Vegetable oil
1/4 c Chopped shallots
1/4 c Chopped leek
1/4 c Chopped celery
1/4 c Chopped red bell pepper
3 tb Chopped garlic
2 Sprigs fresh thyme
1 ts Black pepper
2 Chilies D'arbol; (2 to 3)
1/4 c Chopped parsley stems
1/4 c Champagne ow white wine vinegar
1/4 c White wine
1/2 Bottle Tabasco pepper sauce
1/2 c Heavy cream; (optional)
1 lb Butter; softened
Salt and lemon juice; to taste

Heat oil in a heavy bottom sauce pan until lightly smoking. Add shallots, leek, celery, bell pepper, and garlic. Saute until soft; do not color. Add thyme, black pepper, chilies, and parsley stems. Saute 1 minute, then deglaze with champagne vinegar and white wine. Reduce liquid to sec (almost dry). Add Tabasco pepper sauce and heavy cream. Bring to a boil and cook about two minutes. Cream should be slightly thick. Whisk in butter to make sauce. Strain through fine sieve, season with salt and keep warm until ready to use.

Yield: 4 servings Served as part of: Deviled Oysters with Sour Mango Slaw & Tabasco Butter Sauce

HOME ENTERTAINING WITH DEAN FEARING SHOW #HE1A13 WINE TASTING Posted to MC-Recipe Digest V1 #818 by Holly Butman on Sep 28, 1997

2. Thin Spaghetti with Crab and Veggies

A seafood pasta dish that blends your favorite vegetables!

From, "Colorado Colore: A Palate of Tastes" published by The Junior League of Denver, Inc. in cooperation with your Daily InBox newsletter.

1/4 cup olive oil
3 medium garlic cloves, minced
2 cups chopped fresh tomatoes
3/4 cup drained oil-packed sun-dried tomatoes, sliced
3/4 teaspoon crushed dried red pepper
Salt and pepper to taste
1 pound fresh asparagus, trimmed and
cut diagonally into 1-1/2-inch pieces
12 ounces thin spaghetti
8 ounces mascarpone cheese
8 ounces fresh crab meat
1/4 cup fresh basil, thinly sliced

Heat the olive oil in a large heavy skillet over medium-high heat. Saute the garlic in the hot olive oil for 2 minutes. Stir in the fresh tomatoes, sun-dried tomatoes and red pepper. Simmer, covered, for 5 minutes or until the sun-dried tomatoes soften, stirring occasionally. Season with salt and black pepper.

Cook the asparagus in boiling salted water in a saucepan until tender-crisp. Remove the asparagus to the skillet with the tomato sauce, reserving the liquid. Return the reserved liquid to a boil. Add the pasta. Cook just until tender but still firm, stirring occasionally; drain. Bring the tomato sauce to a simmer, stirring occasionally. Stir in the mascarpone cheese. Add the pasta and crab meat and toss just to warm. Divide the pasta equally among serving plates. Sprinkle with the basil.
3. Tomato Basil Soup

Stay warm with this delicious veggie soup favorite!

From, "Boot Straps...A Taste of Oklahoma Heaven" published by The Junior Welfare League of Enid, Inc. in cooperation with your Daily InBox newsletter.

1-1/2 cups finely chopped onions
1-1/2 cups (3 sticks) margarine
1-1/2 cups flour
8 cups chicken broth
3 (28-ounce) cans Italian diced tomatoes
5-3/4 cups water
1 (12-ounce) can tomato juice
1/2 cup cream
2 Tablespoons oregano
2 teaspoons basil
5 bay leaves

Saute the onions in the margarine in a stockpot for 10 minutes. Stir in the flour. Add the broth gradually, stirring constantly. Add the undrained tomatoes, water, tomato juice, cream, oregano, basil and bay leaves and mix well.

Bring to a boil; reduce heat. Simmer for 1 hour, stirring occasionally. Discard the bay leaves. Ladle into soup bowls. You may process the canned tomatoes in a blender or food processor before adding to the soup mixture for a smoother consistency.
4. T's Banana Cream Pie

Categories: Pies, Desserts, Fruits, Cyberealm

Yield: 1 Pie

-----------------PASTRY CREAM----------------------

2 Tea Bags
1 3/4 c Milk
1/3 c Sugar
1/4 c Milk
1/4 c Cornstarch
1 Egg
4 Egg Yolks
4 tb Unsalted Butter, cut up
1/2 ts Vanilla

------------------PATE BRISEE-----------------------
1 1/4 c Unbleached Flour
1/3 c Cake Flour
1/2 ts Salt
1/4 ts Baking Powder
1/2 c Unsalted Butter, cut up
3 tb To 5 Ice Water

-----------------CREAM TOPPING----------------------
1 1/4 c Heavy Cream
1 tb Sugar
1/2 tb Fruit-Flavored Tea, cold

-------------BANANA CREAM FILLING------------------

5 oz Banana, pureed
15 oz Bananas, sliced

Pastry Cream: In a heavy medium saucepan, combine tea bags, 1 3/4 cups milk, and sugar. Bring to boiling, stirring to dissolve sugar. Remove from heat, cover and set aside.

In a small mixing bowl, gradually stir 1/4 c milk into cornstarch to form a smooth paste. Add egg. Beat at medium speed until blended. Add egg yolks, one at a time, beating well after each addition.

Remove tea bags from milk mixture, squeezing out as much milk as possible. Gradually beat hot milk mixture into egg mixture at low speed. Pour into a clean saucepan. Cook, whisking constantly, over medium-low heat until mixture becomes extremely thick and boils.

Pour into a large bowl. Add 4 tb butter and vanilla. Beat at medium speed until smooth. Place plastic wrap directly on surface of pastry cream. Cool to room temperature, about 1 hour. Refrigerate until thoroughly chilled, about 2 hours.

Pate Brisee: While pastry cream is cooling, in a food processor combine flours, salt, baking powder, and 1/2 c butter. Pulse with quick on/off pulses until mixture resembles peas.

With processor running, gradually add ice water until dough cleans sides of bowl and forms a ball. Shape dough into a disc shape. Wrap and refrigerate at least 30 minutes.

On a lightly floured surface, roll pastry into a 12" circle. Fit into a 9: pie plate. Roll edge under and flute. Prick dough all over with tines of fork. Cover and refrigerate for 30 minutes.

Preheat oven to 425F. Line pastry with double thickness of foil. Fill with dried beans. Bake at 425F for 15 minutes. Remove foil and beans. Continue baking pastry shell 5-10 minutes until lightly browned. Cool on rack.

Cream Topping: Beat cream until it just begins to hold its shape. Gradually add 1 tb sugar and 1/2 tb tea., beating to stiff peaks. Cover and refrigerate.

Filling: Stir pureed banana into chilled pastry cream until blended. Fold in 1/2 c cream topping, then sliced bananas.

To Assemble: Mound banana cream filling into cooled pie shell. Spread with remaining cream topping. Cover and refrigerate at least 2 hours.

Source: Victoria Magazine, August 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY

5. Turkey Cheese Rarebit Recipe

Cook up something terrific to ring in the new year

From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily Inbox Newsletter.


1/2 cup dry sherry
2 Tablespoons chopped onions
1/2 cup chopped bell pepper
1 cup grated processed American cheese
2 Tablespoons flour
1 teaspoon salt
1 cup evaporated milk
Left-over turkey, sliced or cubed (about 5 cups)
1 (6-ounce) can mushrooms


Combine all ingredients except mushrooms and turkey in top of double boiler. Add liquid from mushrooms. Stir over hot water until cheese melts and mixture thickens. Add mushrooms. If there is not enough turkey to slice, sauce may be served separately. If not, add cubed turkey to sauce. Serve over saffron rice.

SERVES: 6 - 8Copyright 1979 The Junior League of Baton Rouge, Inc. All rights reserved. Visit The Junior League of Baton Rouge website ( to purchase copies of River Road Recipes II and other fine cookbooks, or call (225) 924-0298.
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