This issue "M" 04-24-14

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Macaroni And Cannellini Bean Soup With Rosemary
2. Macaroon Pudding
3. Mexican Bean Dip
4. Mother's Coffee Cake Recipe
5. Mushroom and Ricotta Cheese Pate
1. Macaroni And Cannellini Bean Soup With Rosemary

Number of Servings: 4

6 Tablespoon(s) Olive oil
2 Garlic cloves, crushed
1 Pound(s) Very ripe plum tomatoes peeled seeded and chopped coarse -OR- 1 16 oz plum tomatoes drained seeded and
1 1/2 Teaspoon(s) Minced fresh rosemary -or- 3/4 Teaspoon(s) dried
4 Ounce(s) Dried cannellini beans, 2/3 cup rinsed picked over and rehydrated by either soaking or boiling -OR- 1 16 oz cannellini beans
rinsed and drained
4 Ounce(s) Ditalini or elbow macaroni
1 cup
Salt and ground black pepper

Directions: (From Cook's Magazine, March, 1990) To Cook: Heat 4 Tbsp oil in a soup kettle. Add garlic; saute until fragrant, about 30 seconds. Add tomatoes and rosemary; simmer until tomatoes release their juices, about 5 minutes. Add rehydrated beans and 1 quart water; bring to boil and simmer til beans are tender, about 1 hour (Note: If using canned beans, add them along with only 3 1/2 cups water; bring to boil and simmer for only 10 minutes.) Transfer half the soup to a food processor or blender; puree. Return puree to the soup in the kettle; return soup to boil. Add ditalini and 2 teasp salt; simmer until pasta is just tender, about 10 minutes. Let stand 1 hour to allow flavors to meld. (Can be cooled, covered, and refrigerated up to 2 days.)
To Serve: Warm soup over low heat. Ladle soup into warm soup bowls. Drizzle 1/2 Tabsp olive oil and sprinkle 1/8 teasp pepper over each portion. Serve immediately.

2. Macaroon Pudding


Number of Servings: 6

1 Cup(s) Evaporated milk
2 Eggs, slightly beaten
1 Cup(s) Sugar
1/4 Teaspoon(s) Salt
1 Tablespoon(s) Gelatin
1 Teaspoon(s) Vanilla
12 Macaroons
6 candied cherries
1 Cup(s) Water

Soften gelatin in 1/4 cup water. Combine milk, 3/4 cup water, sugar, salt, and eggs. Cook over hot water until mixture coats a spoon. Add gelatin. Stir until dissolved. Add flavoring. Cool. Line a mold with macaroons. Cover with custard. Chill until firm. Garnish with whipped cream and candied cherries. 6 servings.
Amy A. Hartman, Pasadena, CA.


3. Mexican Bean Dip

Keep the party upbeat with a spicy attitude

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

15-1/2 ounce can mashed refried beans
10-ounce can Rotel tomatoes and chilies
1/4 pound Velveeta cheese, grated
1 teaspoon cumin
1/4 teaspoon chili powder


Heat beans, tomatoes, and cheese in a double boiler. Add cumin and cook slowly about 30 minutes or until smooth. Add chili powder only if you desire a more fiery dip. Serve in a chafing dish with tortillas or corn chips.


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.
4. Mother's Coffee Cake Recipe

Just like the one you remember

From, "To Market, To Market... A Collection of Kentucky Recipes," published in cooperation with your Daily InBox newsletter.

1/4 cup soft margarine
3/4 cup sugar
1 egg
1/2 cup milk
1-1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt

For Topping:
3 tablespoons melted margarine
3/4 cup brown sugar
2 teaspoons cinnamon
1/2 cup chopped nuts


1. Cream margarine and sugar; add egg, blending well. Stir in milk
2. Sift together flour, baking powder, and salt. Add to batter; set aside.


1. Mix together topping ingredients.
2. In a greased 9x9-inch pan, spread half the batter and sprinkle with half the topping. Add remaining batter and topping.
3. Bake.

Temperature: 375 degrees
Baking Time: 25 to 30 minutes

YIELD: 9 inch coffee cake

Copyright 1984 The Junior League of Owensboro, Kentucky, Inc. All rights reserved. To purchase copies of To Market, To Market, call the Junior League of Owensboro, Kentucky at (270) 683-1430 or order by mail at P.O. Box 723, Owensboro, KY 42302-0723. The cost is $18.00 plus $2.00 shipping/handling (Kentucky residents should add 6% sales tax).

5. Mushroom and Ricotta Cheese Pate

Appetizers, Salads and Breads

from True Grits . .Tall Tales and Recipes from the New South


1 pound mushrooms
1/4 cup chopped celery
1 cup toasted pecans
1/2 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/2 cup minced fresh parsley
1/4 cup unsalted butter or margarine
1/2 cup minced shallots
1 cup freshly toasted bread crumbs
2 tablespoons chopped fresh basil
3 sprigs of fresh oregano
1 teaspoon salt
Cayenne to taste


* Butter an 8-cup loaf pan and line with waxed paper or parchment paper.

* Process the mushrooms, celery, pecans, ricotta cheese, Parmesan cheese and parsley in a food processor until a coarse mixture forms.

* Melt the butter in a skillet over medium heat. Add the shallots.

* Saute the shallots until pale. Add the mushroom mixture, breadcrumbs, basil, oregano, salt and cayenne; mix well. Pack the mixture into the prepared pan. Cover with additional buttered waxed paper.

* Bake at 400 degrees for 1 to 1-1/2 hours or until tester comes out clean. Let stand until cool. Invert onto a serving platter.

NOTE: Pate is best served cool, but not cold.


Copyright 1982 The Junior League of Atlanta, Inc. All rights reserved. Visit The Junior League of Atlanta web site to purchase copies of True Grits . . . Tall Tales and Recipes from the New South and other fine cookbooks, or call (404) 233-4767.
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A CraftELady Mailing
Julia G
Tulare CA


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