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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  


1. Garlic Rosemary Cornish Game Hens Recipe
3. Grammie's Okra Recipe
4. Granola Bars
5. Green Beans Amandine
1. Garlic Rosemary Cornish Game Hens Recipe

Roast to perfection and enjoy every bite

From "Stop and Smell the Rosemary, Recipes and Traditions to Remember," published in cooperation with your Daily InBox newsletter.

6 fresh Cornish game hens
2 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1/2 teaspoon freshly ground pepper
1/4 teaspoon crushed red pepper
1/2 teaspoon salt


Preheat oven to 450 degrees. Trim hens of any visible fat. Rinse and pat dry. Combine garlic, rosemary, black pepper, red pepper, and salt. Rub mixture over and under skin of each hen. Rub any excess seasonings into cavities. Close each cavity with a 6-inch bamboo skewer or cooking twine. Place hens in single layer on a rack in a large roasting pan. Roast 15 minutes. Lower temperature to 350 degrees. Roast 35 minutes longer, or until juices run clear when inner thigh is pierced.

SERVES: 6Copyright 1996 The Junior League of Houston, Inc. All rights reserved. Visit The Junior League of Houston web site ( to purchase copies of Stop and Smell the Rosemary, Recipes and Traditions to Remember and other fine cookbooks, or call (713) 627-COOK.


1 cup fine fresh bread crumbs (from 2 slices firm white sandwich bread)
1/3 cup milk
1 medium onion, finely chopped
3 garlic cloves, minced
1 medium celery rib, finely chopped
1 medium carrot, finely chopped
2 tablespoons unsalted butter
2 tablespoons Worcestershire sauce
1 tablespoon cider vinegar
1/4 teaspoon ground allspice
3 slices bacon, chopped
1/2 cup dried cherries or pitted prunes, chopped
1 1/2 pound ground beef chuck
1/2 pound ground pork (not lean)
2 large eggs
1/3 cup finely chopped flat-leaf parsley
1/2 cup ketchup

Preheat oven to 350 degrees F.

Soak bread crumbs in milk in a large bowl.

Meanwhile, cook onion, garlic, celery, and carrot in butter in a large heavy skillet over medium heat, stirring occasionally, 5 minutes. Cover skillet and reduce heat to low, then cook until carrot is tender, about 5 minutes. Remove from the heat and stir in Worcestershire sauce, vinegar, allspice, 2 teaspoons salt, and 1 1/2 teaspoons pepper. Add to bread crumb mixture.

Finely chop bacon and cherries or prunes in a food processor, then add to onion mixture along with beef, pork, eggs, and parsley and mix together with your hands.

Pack mixture together into a loaf and place in a shallow baking dish. Spread ketchup over top and bake for approximately 1 1/4 hours.

Source: Gourmet Magazine
3. Grammie's Okra Recipe

You can't resist that homemade flavor

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

2 pounds fresh young okra
2 Tablespoons salad oil
1 large onion, chopped
1 clove garlic, chopped
Salt and pepper to taste
1 cup tomatoes, canned


Do not use an iron skillet or okra will darken. Wash whole okra and dry thoroughly with paper towels. Slice into 1/8-inch rounds. Saute in oil over medium heat until okra stops "stringing." This usually takes 20 to 30 minutes, sometimes longer. Don't let it brown. Stir very frequently. Add onion and garlic and saute until they soften. Then add seasonings and tomatoes and a little liquid from the tomatoes. Allow to simmer for another 5 minutes


Copyright 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.
4. Granola Bars


1/4 cup softened butter or margarine
3/4 cup sugar
1 egg
3/4 teaspoon almond extract
1/4 teaspoon vanilla extract
2 tablespoons orange juice
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup raisins
1/2 cup granola cereal
1/4 cup chopped nuts

To Prepare
Preheat oven to 375 degrees. Cream butter and add sugar. Mix in egg, flavorings, and orange juice. Add flour, baking soda, salt, and cinnamon, barely blending. Stir in raisins, cereal, and nuts. Bake in a greased nine by nine-inch pan for 30 to 35 minutes. Recipe can be doubled and baked in a nine by thirteen-inch pan for 35 to 40 minutes. Cool and cut into bars.

SERVINGS: 2 dozen

Copyright 1997 The Junior League of Atlanta, Inc. All rights reserved.Visit The Junior League of Atlanta web site ( to purchase copies of Atlanta Cooknotes and other fine cookbooks, or call (404) 233-4767.
5. Green Beans Amandine

Anytime is a fantastic time to go green

From, "Little Rock Cooks...Recipes Handed Down from Generation to Generation," published in cooperation with your Daily InBox newsletter.


2 cans French style green beans
8 to 10 slices bacon
1/2 cup chopped onion
5 tablespoons vinegar
Salt and pepper to taste
3 tablespoons browned, slivered almonds


Drain beans early in day and set aside. Fry bacon, dice and save. Brown onions in bacon fat; add beans, vinegar, salt and pepper. Heat ingredients, then refrigerate all day. Just before serving, add bacon and almonds and heat.


Copyright 1972 The Junior League of Little Rock, Inc. All rights reserved. To purchase copies of Little Rock Cooks, visit the the Junior League of Little Rock website ( or call the office at (501) 666-0658.
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A CraftELady Mailing
Julia G
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