This issue "Q" 05-08-14

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]

1. Q'n Easy Ribs
2. Quaint Seas Dinner Rolls
3. Quaker's Lemon Blueberry Oatmeal Muffins
4. Quarter-hour Sweet-n-sour
5. Quesadilla Squares
1. Q'n Easy Ribs

1 Slab Pork Spare Ribs
3/4 Part garlic salt
1/4 Part sage
1 Tablespoon(s) Black pepper

First of all, I want to let you know that I love cookin' on the smoker, but after many years I have modified my techniques (cheatin', if that's what you want to call it). You'll see below. At room temperature rub down a slab of pork spare ribs with a thick mixture of 3/4 garlic salt, 1/4 sage and 1 Tbls black pepper. Let 'em set at room temperature for 30 minutes. Then rub again with above mix and let stand for 30 minutes. Place spare ribs on smoker, 190 degrees, with meat side up for 1 hour then turn over for 1 hour. -- heavy white smoke. Take off smoker and seal in foil then place in oven. Turn oven onto bake and 300 degrees. When oven reaches 300 degrees turn temperature dial back to 200 degrees for 2 1/2 hours. (do not open door) (Ribs fallin' off the bone at this point, you could eat 'em with no BBQ sauce) Take ribs out of foil and return to smoker with the meat side down and spread with BBQ sauce, wait till BBQ sauce is sticky. Turn over and spread on more BBQ sauce. When you think they look good -- eat 'em....
KPosted to bbq-digest V4 #54Date: Sun, 24 Nov 1996 01:14:27 -0600From: "Kent Wible" <>

Nutrition (calculated from recipe ingredients)
Calories: 6539
Calories From Fat: 4716
Total Fat: 531.7g
Cholesterol: 2174.3mg
Sodium: 18362.3mg
Potassium: 85.1mg
Carbohydrates: 52.4g
Fiber: 1.6g
Sugar: <1g
Protein: 411.1g

2. Quaint Seas Dinner Rolls

Number of Servings: 12

1/3 Cup(s) Warm Water
2 Dry yeast
3 Tablespoon(s) Sugar, divided
2/3 Cup(s) Warm Water
1/2 Cup(s) Mayonnaise
1 1/2 Teaspoon(s) Salt
4 Cup(s) All-purpose flour, divided

Combine warm 1/3 cup water, yeast, and 1 T. sugar till bubbly.
In mixing bowl combine 2 T. sugar, 2/3 cup warm water , mayonnaise, salt and 2 cups of the flour. Beat until smooth. Beat in Yeast Mixture, then2 MORE cups of flour to smooth batter. Let rise in greased bowl, covered, till doubled. Stir down hard and divide batter between 12greased muffin wells. Let rise 45 min. Bake 400 degrees 18-20 min. till brown. Spray tops with Pam. Makes 12.

Nutrition (calculated from recipe ingredients)
Calories: 202
Calories From Fat: 32
Total Fat: 3.7g
Cholesterol: 2.5mg
Sodium: 361.8mg
Potassium: 45.8mg
Carbohydrates: 37.3g
Fiber: 1.1g
Sugar: 3.9g
Protein: 4.4g

3. Quaker's Lemon Blueberry Oatmeal Muffins

Number of Servings: 12

1/4 Cup(s) QUAKER Oats uncooked
quick or old fashioned
2 Tablespoon(s) Granulated Sugar
1 Cup(s) All-Purpose Flour
1 Tablespoon(s) Baking Powder
1/4 Teaspoon(s) Salt, optional
1 Cup(s) Skim milk
2 Egg whites or
1 egg slightly beaten
2 Tablespoon(s) Vegetable oil
1 Teaspoon(s) Grated lemon peel
1 Teaspoon(s) Vanilla
1 Cup(s) Blueberries Fresh or frozen

Heat oven to 400 F. Line 12 muffin cups with paper baking cups or spray bottoms only with no-stick cooking spray. For topping, combine 1/4 cup oats and sugar; mix well. Set aside. For muffins, combine 1-1/2 cups oats, and remaining dry ingredients; mix well. Add combined milk, egg whites, oil, lemon peel and vanilla, mixing just until dry ingredients are moistened. Gently stir in blueberries. Fill muffin cups almost full. Sprinkle with reserved topping, patting gently. Bake 20 to 24 minutes or until light golden brown. Let muffins stand a few minutes; remove from pan.

Nutrition Information: 1 muffin Calories 160, Calories From Fat 27,Total Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 140mg, Total Carbohydrates 29g, Dietary Fiber 2g, Protein 4g

Note for Jumbo Muffins: Heat oven to 400 F. Line 6 jumbo muffin cup with paper baking cups or spray bottoms only with no-stick cooking spray. For topping, combine 2 tablespoons old fashioned oats and 1 tablespoon granulated sugar; set aside. Proceed as recipe directs except bake muffins 28 to 32 minutes or light golden brown. Let muffins stand a few minutes; remove from pan.

Nutrition (calculated from recipe ingredients)
Calories: 123
Calories From Fat: 26
Total Fat: 2.9g
Cholesterol: 15.9mg
Sodium: 146.1mg
Potassium: 68.5mg
Carbohydrates: 21.6g
Fiber: <1g
Sugar: 12.8g
Protein: 3g

4. Quarter-hour Sweet-n-sour

Number of Servings: 4

2 Tablespoon(s) Vegetable oil
10 Ounce(s) Frozen chicken breast chunks
16 Ounce(s) Frozen vegetable mixture
broccoli red peppers
bamboo shoots and
2 Cup(s) Cooked rice
1/2 Cup(s) Sweet and sour sauce
1/2 Teaspoon(s) Salt

Cook chicken in hot oil in large skillet over medium-high heat 5 to 7minutes, turning once. Remove from pan; drain on paper towels. Stir in vegetables and cook 2 to 3 minutes. Stir in rice, chicken, sauce, and salt. Cook until thoroughly heated, about 2 to 3 minutes.

Source: Rice the Timely Ingredient Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias

Nutrition (calculated from recipe ingredients)
Calories: 395
Calories From Fat: 135
Total Fat: 15.3g
Cholesterol: 60.2mg
Sodium: 423.4mg
Potassium: 572.2mg
Carbohydrates: 35.7g
Fiber: 3.1g
Sugar: 4g
Protein: 29.6g

5. Quesadilla Squares

Base: Appetizers

Number of Servings: 8

2 Cup(s) Shredded cheddar cheese
2 Cup(s) Shredded Monterey Jack
2 4 oz chopped green
chiles drained
1 Cup(s) Bisquick® Baking Mix
4 Eggs, beaten
1/4 Cup(s) Salsa

Preheat oven to 425 degrees. Coat a 9x13 inch baking dish with
vegetable oil spray. Sprinkle cheeses on bottom; top with chiles; set aside. In a mixing bowl, combine milk, eggs and Bisquick and beat until smooth. Carefully pour mixture over chiles. Top with salsa. Bake until puffed and golden, about 25 to 30 minutes. Cool for 10 minutes. Cut into bite-size pieces and serve warm.

Recipe by: Prodigy Food & Wine Board Posted to MC-Recipe Digest V1 #610by Crane Walden
<> on May 13, 1997

Nutrition (calculated from recipe ingredients)
Calories: 368
Calories From Fat: 246
Total Fat: 28g
Cholesterol: 171.5mg
Sodium: 774mg
Potassium: 139.4mg
Carbohydrates: 2.2g
Fiber: <1g
Sugar: <1g
Protein: 26.6g

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