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Hi Everyone!
I hope you enjoy the recipes!

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1. Banana Fritters Recipe
2. Beer Butt Chicken
4. Boston Baked Beans
5. Butterscotch Cheesecake Bars
1. Banana Fritters Recipe

Top it off with whipped cream and chocolate sauce

From, "Traditions...A Taste of the Good Life," published in cooperation with your Daily Inbox Newsletter.


1/2 cup flour
3/4 Tablespoons baking powder
1/4 teaspoon salt
1 Tablespoon sugar
1 egg yolk
1/3 cup milk
6 bananas
Oil for frying
Powdered sugar
3/4 cup whipping cream, sweetened if desired


Sift flour, baking powder, salt and sugar together. Beat egg yolk slightly. Add milk. Combine with dry ingredients and beat until smooth. Slice bananas in half lengthwise. Dip in batter and fry in oil until crisp and golden brown. Sprinkle with sugar and top with whipped cream.


Copyright 1983 The Junior League of Little Rock, Inc. All rights reserved. To purchase copies of Traditions... A Taste of the Good Life, visit the the
Junior League of Little Rock website or call the office at (501) 666-0658.
2. Beer Butt Chicken

1 large roasting chicken
1 12-oz. can of beer
Salt and pepper to taste
Assorted favorite spices

Place ring of charcoal briquettes around outside of charcoal grate 3 - 4 coals deep and apply lighter fluid. Light coals and wait until ash first appears on coals. Pour off about 1/2 of the beer from the can and then add salt and pepper and your favorite spices into the beer can. Insert beer can into the large cavity of the chicken between the legs. Place chicken on the middle of the grill using the beer can and the two legs as the supports. The chicken should set up like it is sitting on the beer can with a leg on each side for support. Close the top on the grill and allow to cook for at least one hour or until chicken is brown and crispy. If the fire gets too low, remove the lid for a few minutes to allow air to spark up the fire.

If using a gas grill, make sure to turn the gas on low or to put the chicken over the part of the grill that is not lit. You need some indirect heat to cook the chicken slowly without burning the outside. Close the lid and cook until skin is golden brown and chicken is cooked through.

I have never tried this dish in the oven but it should work fine. Just make sure you put the chicken in a fairly deep roasting dish to catch the juices and beer. Roast chicken at 350 degrees for about 1 hour or longer depending on the size of the bird and the cooking instructions on the label.

I don't know where this recipe originated so I cannot give appropriate credit. I have tried it on many occasions and can attest to the fact that it results in a chicken that is moist and tender on the inside and nice and crunchy on the outside.

The Skinny: I could say to use light beer but I don't think it matters.

Source: ArcaMax

by Tiffany Taylor

Makes about 5 cups. Note that if you prefer less chunky salsa, you can puree part or all of it in a blender or food processor to the desired consistency. If you prefer spicier salsa, add chili powder or red pepper flakes to taste.

1 20-oz can tomatoes, drained and chopped (reserve juice)
1 cup frozen corn, thawed
1 can black beans, drained and rinsed
6 whole green onions, minced
3 cloves garlic, minced
1 tbsp lemon juice
1/4 cup chopped fresh cilantro
Salt to taste

Combine all ingredients in a non-metal bowl. Add tomato juice to reach desired consistency. Cover; refrigerate 1 hour or more.

Per 2 tbsp: 23 calories, trace fat, 0 mg cholesterol, 4 g carbohydrates, 1 g fiber, 1 g protein, 31 mg sodium.

Tiffany Taylor is an avid cook, baker, and cookbook collector. When she isn't investigating new uses for chocolate, she's a freelance editor of computer-related books for Sams and Coriolis and a contributing editor at EarthWeb's
4. Boston Baked Beans

Prep Time:10 mins.
Ready In: 1 hr. 10 mins.
Serves: 8

1 tsp. vegetable oil
1 medium onion , chopped
2 cans (16 oz. each) baked beans
1/2 cup brewed MAXWELL HOUSE Coffee, YUBAN Coffee or SANKA Brand 99.7% Caffeine Free Coffee *
1/4 cup honey
1/2 tsp. dry mustard
1/4 tsp. ground pepper

HEAT oven to 350 Degrees F.

HEAT oil in large skillet on medium heat. Add onion; cook and stir until tender. Stir into beans in casserole or bean pot. Mix remaining ingredients; pour over beans.

BAKE 45 to 60 minutes until liquid is almost completely absorbed and top is crisp. Makes 4 cups or 8 servings.

Ingredient Note:
*Or use 1/4 cup GENERAL FOODS International Coffees, any flavor, and reduce honey to 2 tablespoons.

Source: Kraft_Recipes
5. Butterscotch Cheesecake Bars

1 (12 oz.) package butterscotch morsels
1/3 cup butter
2 cups graham cracker crumbs
1 cup chopped nuts
1 (8 oz.) package cream cheese (softened)
1 can sweetened condensed milk
1 tsp. vanilla extract
1 egg

In a medium saucepan, melt butterscotch morsels and butter. Stir in graham cracker crumbs and nuts.
Press half of mixture into bottom of greased 9x13" baking pan; set other half aside.
In a large bowl, beat cream cheese until fluffy. Beat in sweetened condensed milk, vanilla extract and egg; mix well.
Pour over graham cracker crust and top with remaining crumb mixture.
Bake at 350 degrees for 25 to 30 minutes. Cool to room temperature. Chill in refrigerator before cutting bars.
Refrigerate leftovers.

Source: RecipeRoss
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