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Hi Everyone!
I hope you enjoy the recipes!

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1. Fabulous Carrot Cake
2. Fagioli Toscanelli Con Tonno
3. Fairmont Spinach Salad For Two
4. Family-style Chuck Wagon Chili
5. Frozen Almond Butterscotch Balls
1. Fabulous Carrot Cake

1 20 ounce crushed pineapple
in syrup
1/2 Pound(s) Butter softened
1 Cut packed brown sugar
1 Cup(s) Granulated Sugar
4 Eggs
1 Pound(s) Carrots, peeled trimmed and
1 Cup(s) Raisins
2 Teaspoon(s) Vanilla
3 Cup(s) Flour
2 Teaspoon(s) Baking soda
1 Teaspoon(s) Ground cinnamon
Teaspoon(s) Ground ginger
1/2 Teaspoon(s) Salt
1 8-ounce cream cheese
1/4 Pound(s) Butter, softened
Tablespoon(s) Fresh lemon juice
1 Teaspoon(s) Fresh grated lemon peel
1 1/2 Cup(s) Sifted confectioners' sugar, Sifted confectioners' sugar

Time: About 1 1/2 hours (without frosting)

Drain pineapple well, pressing out excess syrup with back of spoon. Cream butter and sugars until light and fluffy. Beat in eggs until blended. Beat in pineapple, carrots, raisins and vanilla. Combine flour,soda, cinnamon, ginger and salt. Beat small amount of dry ingredients into pineapple mixture until well blended. Pour into greased and floured13x9 inch baking pan. Bake in pre-heated 350-degree over for 50 to 60minutes or until toothpick inserted comes out clean. Cool completely.
Makes 20 servings.

Note: Cake can be frosted if it is to be eaten soon; otherwise, serve it plain. Frosting will melt and may even spoil if
unrefrigerated for several hours in warm weather. Cream cheese frosting: Cream cheese and butter until light and fluffy. Beat in lemon juice and peel. Gradually beat in confectioners' sugar until well blended and smooth.

Nutrition (calculated from recipe ingredients)
Calories: 5596
Calories From Fat: 2656
Total Fat: 301.9g
Cholesterol: 1479mg
Sodium: 4427.8mg
Potassium: 3484.2mg
Carbohydrates: 665.5g
Fiber: 30.3g
Sugar: 322g
Protein: 78.1g

2. Fagioli Toscanelli Con Tonno

4 Cup(s) White beans, cooked
1/4 Cup(s) Olive oil
1 Tablespoon(s) Lemon Juice
1/2 Teaspoon(s) Salt
1/4 Teaspoon(s) Black pepper
1/4 Cup(s) Scallions, sliced thin
2 Tablespoon(s) Italian parsley, chopped fine
7 Ounce(s) Tuna Steak, Seared and cubed

Combine olive oil, lemon juice, salt & pepper and pour them over the beans. Add the scallions and parsley and gently toss them all together. Transfer the beans to a serving platter, top with the cubed tuna.

Recipe By : Don Zajac
Nutrition (calculated from recipe ingredients)
Calories: 530
Calories From Fat: 90
Total Fat: 10.2g
Cholesterol: 0mg
Sodium: 216.2mg
Potassium: 2432.7mg
Carbohydrates: 81.7g
Fiber: 20.6g
Sugar: <1g
Protein: 31.5g

3. Fairmont Spinach Salad For Two

1 Fresh spinach
5 Strips bacon
2 Tablespoon(s) Olive oil
3 Tablespoon(s) Red wine vinegar
1 Teaspoon(s) Worcestershire sauce
1 Teaspoon(s) Dijon mustard
2 Teaspoon(s) Sugar
1 Teaspoon(s) Herb mixture, rosemary
tarragon and oregano
Black pepper to taste

Wash and dry spinach. Remove stems; place in bowl. Cut bacon into 1 inch pieces. Crisp in saucepan. Drain grease. Add herb mixture to bacon; mix well. Add oil, vinegar, Worcestershire sauce, mustard and sugar; mix well. Allow to heat up. Add pepper to taste from pepper mill. Pour hot dressing over salad; cover with pan and let steam for approximately 15seconds. Toss salad; dish out and pour remaining dressing with bacon over salad.

From <A Taste of Louisiana>.

Nutrition (calculated from recipe ingredients)
Calories: 620
Calories From Fat: 529
Total Fat: 58.9g
Cholesterol: 75.2mg
Sodium: 812.7mg
Potassium: 263.2mg
Carbohydrates: 6.6g
Fiber: <1g
Sugar: 4.4g
Protein: 14.6g

4. Family-style Chuck Wagon Chili

1 Pound(s) Lean ground beef
1 Tablespoon(s) Minced garlic
1 Whole tomatoes, 16 oz can
coarsely chopped
1 Kidney beans, 16 oz can
rinsed and drained
3/4 Cup(s) Picante sauce
2 Teaspoon(s) Chili powder, as desired
as much as 3 teaspoons
2 1/2 Teaspoon(s) Ground cumin
2/3 Cup(s) Sliced green onions w/tops
1/4-inch pieces
Shredded monterey jack or
Cheddar cheese
Hot cooked rice
Sour cream
Chopped cilantro

Brown meat with garlic in large saucepan or Dutch oven; drain. Stir in remaining ingredients except green onions and optional toppings. Bring to a boil; reduce heat and simmer uncovered 15 minutes, stirring occasionally. Add green onions; simmer 5 to 10 minutes or until chili is desired consistency, stirring occasionally. Ladle chili into bowls;
serve with optional toppings and additional picante sauce. Makes 4servings, about 5 cups chili. A real crowd pleaser, this savory chili tastes like it simmered all day, but it's ready to serve in about half an hour. If you prefer, black beans or pinto beans may be substituted for kidney beans.

Nutrition (calculated from recipe ingredients)
Calories: 627
Calories From Fat: 365
Total Fat: 40.4g
Cholesterol: 129.4mg
Sodium: 584.4mg
Potassium: 842.8mg
Carbohydrates: 33.2g
Fiber: 7.1g
Sugar: 5g
Protein: 32.5g

5. Frozen Almond Butterscotch Balls

Plan for this delicious almond butterscotch recipe this week!

From, "California Sizzles: Easy and Distinctive Recipes for a Vibrant Lifestyle" published by The Junior League of Pasadena, Inc. in cooperation with your Daily InBox newsletter.

INGREDIENTS for Ice Cream Balls :
1 quart vanilla ice cream
1 cup almonds, toasted and chopped

INGREDIENTS for Butterscotch Sauce:
1 pound light brown sugar
2 cups white corn syrup
1 cup butter
1 cup whipping cream

Make balls of ice cream with a scoop. Quickly roll them in almonds. Place them in muffin tins or pie plate and freeze.
Prepare Butterscotch Sauce: Mix brown sugar and corn syrup in a large saucepan. Over medium heat, bring to a boil and boil 5 minutes. Remove from heat. Add butter. Stir occasionally while cooling to keep crust from forming. When cool, add whipping cream.

To serve, place 2 or 3 ice cream rounds in each individual dessert dish and top with Butterscotch Sauce.

NOTE: This is a delicious "make ahead" dessert. The butterscotch sauce is wonderful with other ice cream desserts as well.
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