This issue "U" 05-22-14

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]

1. Udon Noodle Salad
2. Ultimate BLT
3. Ultimate Pineapple Cheesecake
4. Uncle Bill's Southern Style Chicken
5. Uncooked Cranberry And Orange Relish
1. Udon Noodle Salad

Number of Servings: 1

4 Skinless boneless chicken
breast halves about 1
pound total
2 Garlic cloves, minced
2 Teaspoon(s) Grated peeled fresh
ginger root
1/4 Cup(s) Plus 1 tablespoon seasoned
Rice vinegar
1 1/2 Cup(s) Fresh coriander sprigs
1/3 Cup(s) Fresh flat-leafed parsley
1/2 Cup(s) Chicken broth
1 Tablespoon(s) Vegetable oil
1/2 Pound(s) Dried udon or soba noodles
1 Cup(s) Mung bean sprouts
3 Scallions, sliced thin

In a sealable plastic bag combine chicken with garlic, ginger root, and 1 tablespoon vinegar and marinate, chilled, 1 hour. Prepare grill. Discard marinade and grill chicken on a lightly oiled rack set 5 to 6 inches over glowing coals 4 minutes on each side, or until just cooked through. Transfer chicken to a plate and keep warm, covered. In a small saucepan heat coriander, parsley, broth, and oil until mixture just begins to boil and in a blender purée until smooth. Stir in remaining 1/4 cup vinegar and season with salt and pepper. In a 6-quart kettle bring 3 1/2 quarts salted water to a boil and cook noodles 2 minutes. Stir in 1 cup cold water and bring to boil again. Repeat procedure 2 times and simmer noodles until just tender, about 5 minutes. Drain noodles in a colander and rinse under cold water. Cut chicken crosswise into 1/2-inch slices. Divide dressing among 4 shallow bowls and top with noodles, chicken, sprouts, and scallions.

Makes 4 Servings. Each serving about 370 calories and 6 grams (14% calories from fat).
Gourmet June 1997 Posted on Mar 4, 1998

Nutrition (calculated from recipe ingredients)
Calories: 3055
Calories From Fat: 1393
Total Fat: 164.4g
Cholesterol: 292.4mg
Sodium: 1203.3mg
Potassium: 11008.7mg
Carbohydrates: 434.1g
Fiber: 325.4g
Sugar: 4.7g
Protein: 208.1g

2. Ultimate BLT

Number of Servings: 1

4 Thick slices bacon, up to
2 White loaf bread
Romaine lettuce

Heat a cast-iron skillet over medium heat, add bacon slices and fry, turning once, until lightly crisped and  browned. Drain on paper towels. In a broiler pan lightly toast one side of loaf bread until golden. Spread mayonnaise on untoasted sides. Choose tender inner leaves of romaine, stack them on one side of toast and top with a few slices of tomato. Drape bacon over and top with second slice of bread. Serve with ice tea with mint.

Recipe by: David Rosengarten Posted to on Mar 12, 1997 

Nutrition (calculated from recipe ingredients)
Calories: 1134
Calories From Fat: 837
Total Fat: 93g
Cholesterol: 150.5mg
Sodium: 2208.1mg
Potassium: 2850.4mg
Carbohydrates: 41.7g
Fiber: 17.7g
Sugar: 18.2g
Protein: 40g

3. Ultimate Pineapple Cheesecake

Number of Servings: 10

1 Cup(s) Graham cracker crumbs
2 Tablespoon(s) Sugar
1/4 Cup(s) Butter, melted
3 8-oz cream cheese
4 Eggs
1 Tablespoon(s) Vanilla
1/4 Teaspoon(s) Salt
1 8.75-oz crushed pineapple undrained
3 Tablespoon(s) Cornstarch
1 Beaten egg
1 Tablespoon(s) Butter

Combine crumbs, 2 TBS sugar, butter. Mix well, press in bottom of 9 inch springform pan. Beat cream cheese with mixer until fluffy. Gradually add 1 c. sugar, mixing well. Add eggs, one at a time, beating well. Stir in vanilla and salt. Bake at 350 for 50 minutes. Let cool to room temperature on rack. Refrigerate several hours. Yield: 10 to 12 servings.

Pineapple Glaze: Drain, reserve juice of pineapple. Add water to juice to make 1/2 cup. Mix sugar and cornstarch with juice. Cook over low heat until thick. Add egg, butter, cook 2 minutes. Cool and spread on cheesecake and refrigerate.

Yield: 1 1/2 cups.

From: (Lesley Burnette)
Date: Tue, 12 Oct 1993 15:36:19 GMT
From: Southern Living.

Nutrition (calculated from recipe ingredients)
Calories: 225
Calories From Fat: 72
Total Fat: 8.1g
Cholesterol: 108.3mg
Sodium: 95.1mg
Potassium: 38.9mg
Carbohydrates: 35.1g
Fiber: <1g
Sugar: 32.7g
Protein: 3.2g

4. Uncle Bill's Southern Style Chicken

Number of Servings: 6

3 Pound(s) Chicken parts of your choice
1/2 Cup(s) All-Purpose Flour
2 Teaspoon(s) Paprika, Hungarian
1 1/2 Teaspoon(s) Salt
1/2 Teaspoon(s) Black pepper
1/2 Teaspoon(s) Poultry seasoning
1/2 Teaspoon(s) Dried thyme
1/2 Teaspoon(s) Dried oregano
1/2 Teaspoon(s) Dried tarragon
1/2 Teaspoon(s) Accent or MSG
1/2 Teaspoon(s) Granulated garlic powder
1/4 Teaspoon(s) Onion salt
1/4 Teaspoon(s) Celery salt
1/2 Teaspoon(s) Beau Monde seasoning
2 Eggs
3 Tablespoon(s) Whole milk, homogenized
3/4 Cup(s) Crushed corn flakes

Here with my recipe for preparing chicken in a pressure cooker and then deep-frying in a good vegetable oil such as Canola or Virgin Olive oils. If you purchase a whole frying chicken, cut up into pieces and wash in cold water; pat dry with paper towelling. In a large mixing bowl, mix together flour, paprika, salt, black pepper, poultry seasoning, thyme, oregano, tarragon, accent, garlic powder, onion salt, celery salt, and Beau Monde seasoning; transfer to a plastic bag. In a separate medium size mixing bowl, beat eggs, add milk and mix well to blend. In a separate mixing bowl, add crushed corn flakes. Prepare pressure cooker with 3 cups of water. With top off, bring to boil. Place chicken pieces in cooker and lock lid and cook as per directions, depending on the type of pressure you are using and at what elevation you are located. Pressure cooking time is usually 15 minutes. (DO NOT OVERCOOK CHICKEN.) DO NOT REMOVE pressure cooking lid until pressure is completely vented. Remove chicken from pressure cooker into a bowl to cool slightly. Dip chicken pieces into egg mixture. Drop chicken pieces one at a time into plastic bag with the flour/seasoning mixture and shake well to coat.  Remove and dip in the egg mixture again and then roll in the corn flakes to coat well. In a deep-fryer or a large, deep frying pan, add at least 2 cups of Canola oil or olive oil and heat to cooking temperature. Drop chicken pieces into oil and deep-fry for about 1 1/2 minutes or until lightly browned, turning chicken pieces once. DO NOT OVERCOOK CHICKEN. Remove from oil and place on paper towelling to absorb excess cooking oils.
Test chicken for doneness by cutting into the thickest part; no pink should be showing. Serve immediately. Chicken is also good served cold as snacks. Uncle Bill's Tips: Beau Monde seasoning is optional, and is available in most large grocery outlets or in specialty food outlets. ENJOY and let me know how you like this chicken. I will post additional chicken recipes that you may enjoy, such as; CHICKEN PAPADORIS  CHICKEN BREAST STRIPS WITH SWEET AND SOUR SAUCE, and CHICKEN IN CORN FLAKES also, my latest, UNCLE BILL'S COUNTRY STYLE CHICKEN WITH FRESH BASIL. Posted on Dec1, 1999

Nutrition (calculated from recipe ingredients)
Calories: 122
Calories From Fat: 14
Total Fat: 1.6g
Cholesterol: 54.6mg
Sodium: 670.5mg
Potassium: 42mg
Carbohydrates: 23.3g
Fiber: <1g
Sugar: <1g
Protein: 3.1g

5. Uncooked Cranberry And Orange Relish (mf)

Number of Servings: 1

1 Seedless orange, thin
skinned washed and dried
1 Cup(s) Sugar

Make sure there are no seeds in oranges. Cut the oranges into quarters and then chop them up roughly. Either in a meat grinder or in a food processor chop the raw cranberries and oranges. Transfer to glass or ceramic serving bowl and add the sugar. Cover with plastic and let stand for 24 hours. Refrigerate after that; this will keep for 2 weeks.
Leftovers can be combined with mayonnaise and used as a dressing for leftover turkey sandwiches Yield: about 3 cups Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Posted to MC-Recipe Digest V1 #348Recipe by: COOKING MONDAY TO FRIDAY SHOW
Date: Fri, 20 Dec 1996 

Nutrition (calculated from recipe ingredients)
Calories: 813
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 2.9mg
Potassium: 176mg
Carbohydrates: 208.9g
Fiber: <1g
Sugar: 206.8g
Protein: <1g

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