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I hope you enjoy the recipes!

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1. Ultimate Pineapple Cheesecake
2. Upma
3. Upside-Down Skillet Apple Tart
4. "Upstairs" Langoustine and Mango Salsa
5. USS Missouri Buttermilk Pie
1. Ultimate Pineapple Cheesecake

Categories: Pie

Yield: 10 Servings

1 c Graham cracker crumbs
2 tb Sugar
1/4 c Butter; melted
3 pk (8-oz) cream cheese; softened
1 c Sugar
4 Eggs
1 tb Vanilla
1/4 ts Salt

----------------PINEAPPLE GLAZE---------------------

1 cn (8.75-oz) crushed pineapple; undrained
1/2 c Sugar
3 tb Cornstarch
1 Beaten egg
1 tb Butter

From: Lesley Burnette

Date: Tue, 12 Oct 1993 15:36:19 GMT

Combine crumbs, 2 TBS sugar, butter. Mix well, press in bottom of 9 inch springform pan. Beat cream cheese with mixer until fluffy. Gradually add 1 c. sugar, mixing well. Add eggs, one at a time, beating well. Stir in vanilla and salt. Bake at 350 for 50 minutes. Let cool to room temperature on rack. Refrigerate several hours. Yield: 10 to 12 servings.

Pineapple Glaze: Drain, reserve juice of pineapple. Add water to juice to make 1/2 cup. Mix sugar and cornstarch with juice. Cook over low heat until thick. Add egg, butter, cook 2 minutes. Cool and spread on cheesecake and refrigerate. Yield: 1 1/2 cups.

From:Southern Living.

2. Upma

Categories: Bawarch5

Yield: 1 servings

1 c Semolina; (not too fine)
3 Cashews broken; (3 to 4)
1 ts Udad; (black) dal [Is a flour of India]
1/2 ts Cumin and mustard seeds
1 Stalk curry leaves
1 ts Coriander chopped
3 Green chillies chopped
1 Onion chopped coarsely
2 tb Oil
1 ts Ghee [Is a butter of India]
1 ts Lemon juice
Salt to taste
2 c Boiling water; (2 to 3)
Few tomato slices

Heat oil in a heavy pan.

Add the cashew, seeds, dal and fry on low till light golden.

Add the green chillies, curry leaves and onions. Stir and saute till the onions are pink.

Add the the semolina and stir continuously till the semolina gives out a nice aroma.

Takes about 7-8 minutes to roast the semolina on low.

Add the salt and stir. Carefully pour in 2 cups boiling water and stir well.

Use a long handled ladle for stirring to keep away from the spluttering.

If it feels too dry , add more water and stir. Keep on low and simmer for 2-3 minutes.

Add ghee, lemon juice and coriander and mix well.

Mold into a greased cup and unmold onto serving plate.

Decorate with tomato slices.

Serve hot with steaming coffee or tea.

Can accompany with green chutney or sauce.

Making time: 20 minutes

Makes for: 2 cups

Variation: Add some grated carrot or peas along with the onions if you are a veggie buff.

3. Upside-Down Skillet Apple Tart

Categories: Essnce12

Yield: 8 servings

2 Sticks Unsalted butter
1 c Brown sugar
1 tb Cinnamon
1 ts Nutmeg
6 Apples (such as Cortland; Rome or Granny Smith)
Lemon juice
1 Homemade or prepared puff pastry sheet
Flour; for rolling

Preheat oven to 350 degrees. Peel, quarter, and core the apples. Rub them with lemon juice to prevent discoloring. In a 9- or 10-inch cast-iron skillet, melt 1 1/2 sticks butter over medium heat. Stir in sugar and spices, bring to a slow boil and cook, stirring, until mixture is a smooth caramel-colored sauce. Fit in apple quarters, round-side down; reduce heat to low. On a lightly-floured work surface roll out puff pastry until it is 1-inch in diameter larger than skillet. Prick all over with a pastry docker or with tines of a fork. Dot tops of apples with remaining 1/2 stick butter. Fit pastry round carefully over apples, tucking in edges. Transfer to oven and bake 25 minutes, or until pastry is golden-brown. Remove skillet from oven. To unmold, loosen pastry around edges with a small, sharp knife. Invert a serving plate over top of pan. Using oven mitts, hold both pan and plate and in one motion, flip pan upside-down and set down. Tap bottom of pan gently to make sure tart is released. Lift off pan and serve warm or at room temperature. This recipe yields 8 to 10 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-054 broadcast 04-09-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey


Recipe by: Emeril Lagasse

4. "Upstairs" Langoustine and Mango Salsa

Categories: Seafood

Yield: 1 Servings

5 Langoustine
1/2 Mango; Diced
50 g Pancetta
1 tb Olive Oil
1 Clove Garlic; Crushed

For The Mango Salsa:
2 Mango; Diced
1 Avocado; Diced
2 Red Chillis; Chopped
2 bn Spring Onions; Chopped
2 Cloves Garlic; Chopped
100 ml Rice Vinegar
3 tb Honey
3 tb Lime Juice
100 ml Soy Sauce
1 tb Flat Leaf Parsley; Chopped
1 tb Fresh Coriander; Chopped
Salt and black pepper

Blanch langoustines in boiling water, refresh in iced water, remove meat from shell and dry. Wrap langoustine and diced mango in pacetta, then skewer.

To make the salsa: mix all the ingredients thoroughly , reserving a few herbs. Quickly pan-fry the skewers in hot olive oil with garlic. Lightly warm the salsa. Serve the skewers on the salsa, sprinkle with herbs.

Posted to EAT-L Digest 06 Aug 96
Date: Wed, 7 Aug 1996 13:03:20 EDT

From: erika metzieder
NOTES : Devised by David Sharland for Upstairs at The Savoy, London, England.

5. USS Missouri Buttermilk Pie

Categories: Post3

Yield: 8 servings

2 c Granulated sugar
1/2 c Butter - (1 stick); softened
3 Eggs
3 tb All-purpose flour
1/4 ts Salt
1 c Buttermilk
1 Nine-inch unbaked pie crust; with edges of crust crimped high
1/2 c Chopped pecans; toasted

Preheat oven to 300 degrees. In a large mixing bowl, gradually beat sugar into softened butter with an electric mixer, beating until mixture is well-blended. Beat in eggs, one at a time, beating well after each addition. Combine flour and salt. Gradually beat dry ingredients into butter mixture. Beat in buttermilk until mixture is well-blended. Pour filling into crust. Sprinkle toasted pecans over filling. Bake for 1 hour and 15 to 20 minutes or until filling is set. Let cool. Store pie in refrigerator. To toast chopped pecans, spread evenly in a shallow baking pan. Bake in a 350-degree oven for 5 to 10 minutes or until browned, stirring once or twice during baking. Yield: 8 servings.

Comments: "The pie takes its name from the battleship Missouri, where Master Chief Steward Harry Hightower served it to President Harry Truman. When the president requested the recipe, the chief steward refused. But in 1970, Harry Hightower retired and decided to share his famous recipe."

Recipe Source: St. Louis Post-Dispatch - 03-02-1998

Formatted for MasterCook by Susan Wolfe

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