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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. I Can't Believe It's All Veggie Soup
2. Ibizan Mint Cheesecake With Blueberry Sauce
3. Icelandic Three Grain Brown Bread
4. Indianaston Baked Beans (Synthesis)
5. Instant Chocolate Syrup
1. I Can't Believe It's All Veggie Soup

1/2 Cup(s) TVP chunks [CraftE note: TVP stands for Textured Vegetable Protein. I know you can buy it online but I don't know where or if it's sold in stores. It might be available in a health food store.]
2 Garlic cloves
1 Cup(s) Chopped onions
1 Cup(s) Carrot chunks
5 Teaspoon(s) Vegetable broth powder
1/4 Cup(s) Uncle Ben's Conv. Rice
2 Hunt's No-Salt Tomatoes
3 1/2 Cup(s) Water
2 Cup(s) Pinto beans, cooked
pepper to taste
1/2 Teaspoon(s) Basil, dried or 2 T fresh
1 Green beans, cut
1 Cup(s) Okra, frozen or fresh cut
Salt to taste, optional

Place all ingredients in crockpot. Cover and cook until done, about 6 hours.

Serving size: 1 Cup 12 Servings: 120 Cal,

8.25Prot, Chol 0, Carb 21.5, Sodium 255, Fiber 2, Fat .5, Iron 5, Calcium65, % Cal from Prot: 27% / Carb: 71% / Fat 2%

Update of old family favorite - Alice in Houston 5/07/93

Nutrition (calculated from recipe ingredients)
Calories: 48
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 140.9mg
Potassium: 187.5mg
Carbohydrates: 9.4g
Fiber: 2.9g
Sugar: 1.7g
Protein: 2.4g

2. Ibizan Mint Cheesecake With Blueberry Sauce

9 " shortcrust pastry case
baked blind
3 Tablespoon(s) Honey
11 Mint leaves
450 Gram(s) Ricotta cheese
4 Eggs, lightly beaten
1 Tablespoon(s) Pernod or other anise liqueur
125 Gram(s) Caster sugar

Preheat oven to 190c/375f/Gas 5.
1. Chop six mint leaves very finely. Beat the ricotta cheese to soften, beat in the eggs, Pernod, mint and sugar. Fill the case with the ricotta mix. Bake for 20-30 minutes until set. When almost done, warm the honey slightly.
2 Remove the cheesecake, brush the honey over the pastry edge and centre of the tart, and decorate with the remaining mint leaves. Serve warm or cold, accompanied by the sauce.
Recipe by: Sophie Grigson's Herbs

Nutrition (calculated from recipe ingredients)
Calories: 138
Calories From Fat: 61
Total Fat: 6.8g
Cholesterol: 110.4mg
Sodium: 106.3mg
Potassium: 111.2mg
Carbohydrates: 9.6g
Fiber: <1g
Sugar: 6.7g
Protein: 9.6g

3. Icelandic Three Grain Brown Bread

1/2 Cup(s) Brown sugar, packed
1/2 Cup(s) Butter, softened
1 Cup(s) Dark rye flour
2 Cup(s) Whole wheat flour
2 Cup(s) All purpose flour
1 Teaspoon(s) Salt
4 Teaspoon(s) Baking soda
2 1/2 Cup(s) Buttermilk

This soda bread recipe comes from an Icelandic farmhouse. It's dark, delicious, and full of wholesome grains. It's also excellent toasted. Preheat the oven to 350F. Grease two 9x5x3 inch loaf pans. In a large bowl, cream together the brown sugar and butter. Mix the rolled oats, rye flour, whole wheat flour, all purpose flour, salt, and baking soda together in another bowl, then add the creamed mixture along with the buttermilk. Mix until well blended. Divide the mixture between the two pans and smooth the tops. Bake 1 hour or until a wooden skewer inserted in the center comes out clean. Turn out of pans and cool on racks. Makes 2 loaves.
Origin: Cookbook Digest, Sept/Oct 1993.
Shared by: Sharon Stevens

Nutrition (calculated from recipe ingredients)
Calories: 1648
Calories From Fat: 449
Total Fat: 51.2g
Cholesterol: 134.3mg
Sodium: 4028.1mg
Potassium: 816.9mg
Carbohydrates: 259.4g
Fiber: 6.8g
Sugar: 68.7g
Protein: 36.5g

4. Indianaston Baked Beans (Synthesis)

Categories: Side dish, Vegetables, Pork, American

Yield: 5 Servings

500 g Dry navy beans
1 lg Onion; roughly chopped
300 g Smoked belly of pork
6 tb Maple Syrup
80 ml Molasses
1 1/2 ts Dry mustard
1 1/2 ts Ground ginger
2 ts Salt
1/4 ts Black pepper
Hot water

Soak beans overnight in a saucepan. In the morning, add more water if necessary to cover, and parboil beans for 10 minutes. Then run cold water through beans in a colander or strainer. Cut pork jowl in one-inch cubes, leaving skin on. The quantity of the pork may be decreased if desired without affecting flavour.

Put the chopped onions with half of the cubed pork on the bottom of the bean pot (a traditional stoneware 2-3 quart pot is perfect). Put beans in pot and cover with the rest of the pork. Mix other ingredients with hot water and pour over the beans. Add enough water to make level with the beans. Bake in a 300 F. oven for 6 hours, adding water from time to time if necessary to prevent the beans from drying out.

Recipe synthesized by IMH from recipes by John Hartman (Indianapolis Baked Beans) and Dave Sacerdote (Boston Baked Beans)

Posted to MM-Recipes Digest by "Rfm" on Nov 08, 98

5. Instant Chocolate Syrup

Categories: Toppings, Desserts

Yield: 1 Servings

3/4 c Dry unsweetened cocoa
1 pn Cinnamon
1 1/4 c Water
1 ts Vanilla
1/2 c Sugar ( or use artificial sweetener)

In a heavy saucepan, combine cocoa, cinnamon and water; stir or whisk until there are no dry lumps of cocoa. Stir and cook over medium heat until mixture comes to a boil. Reduce heat; boil gently, stirring often, for 5 minutes or until mixture is thick and smooth. Cool slightly. Stir in vanilla and sweetener. Pour into a container or jar with lid. Cover and store in refrigerator for up to 3 weeks. Makes 1 cup syrup.


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A CraftELady Mailing
Julia G
Tulare CA


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