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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]

1. Vale'rie's Tuna Casserole
2. Vanessa Williams' Spaghetti Squash W/herbs
3. Vanilla Bavarian Cream
4. Veal Chops In Spicy Sauce
5. Vegan Lasagna
1. Vale'rie's Tuna Casserole

Base: Pasta

Number of Servings: 3

1 Box Macaroni and Cheese Dinner Mix [We use regular Kraft]
6 Ounce(s) Tuna in water, drained or Ham
1 Cream Of Mushroom Soup, or Cream of celery
1/2 Cup(s) Milk
3 Cup(s) Shredded cheddar cheese approx divided
1/4 Cup(s) Seasoned bread crumbs approximately

Preheat oven to 350 degrees. Cook macaroni and cheese according to directions on the box. Add tuna, soup, milk (yes, 1/2 cup more milk) and 1 cup of the cheese. You may use less cheese if desired, or omit entirely if you really want to. It does add more of a homemade flavor though. Stir well and pour into a casserole dish. Toss remaining cheese with bread crumbs. Use your
judgment on the amount, and you can increase the amount of cheese desired as well. Make enough to nicely cover your casserole dish. Sprinkle cheese/crumb mixture over your casserole. Bake for 15 - 20 minutes, or until topping bubbles and gets a nice light brown colour to it.

NOTES : Not your typical Tuna Casserole, imo. Original recipe taken from The Starving Students' Cookbook by Dede Napoli, but I've modified it so claim it as my own. ;-)
Recipe by: "Valerie Whittle" on Feb 7, 1998

Nutrition (calculated from recipe ingredients)
Calories: 929
Calories From Fat: 536
Total Fat: 62.7g
Cholesterol: 201.2mg
Sodium: 3137.7mg
Potassium: 872.1mg
Carbohydrates: 35.4g
Fiber: 3.7g
Sugar: 9.2g
Protein: 66.4g

2. Vanessa Williams' Spaghetti Squash W/herbs

Base: Vegetables

Number of Servings: 4

1 Spaghetti squash, halve
l'wise seed
1 Cup(s) Mushrooms, slice thin
1 Red onion, dice
2 4 cl garlic mince
1 Tablespoon(s) Red miso paste
1 Red pepper, dice
2 Tablespoon(s) Olive oil
28 Ounce(s) Jar Marinara Sauce
1 Dash(s) Honey
1 2tb fresh herbs
rosemary thyme basil
1/4 Cup(s) Parmesan, grate

In a large pot, steam squash for 20 minutes or until tender. Drain, then run fork over inside of squash to remove spaghetti-like strands. Discard remaining squash. While squash is being steamed, saute mushrooms, onions, garlic, miso paste and red pepper in olive oil for 3-4 minutes until veggies are tender. Add sauce, honey and herbs and simmer uncovered, stirring frequently, for 10-15 minutes. Pour sauce over squash and top with cheese.
Source: TV Guide. Posted on Nov19, 1997

Nutrition (calculated from recipe ingredients)
Calories: 224
Calories From Fat: 112
Total Fat: 12.6g
Cholesterol: 11.1mg
Sodium: 1216.9mg
Potassium: 892.8mg
Carbohydrates: 22.4g
Fiber: 5.4g
Sugar: 12.2g
Protein: 6.6g


3. Vanilla Bavarian Cream

1 Tablespoon(s) Unflavored gelatin
1/3 Cup(s) Water
6 Egg yolks
3/4 Cup(s) Sugar
1 1/2 Cup(s) Milk
1 1/2 Teaspoon(s) Vanilla
1 1/2 Cup(s) Heavy cream, whipped
Strawberries, garnish

Soften gelatin in cold water and set aside. Beat yolks in the top of a double boiler until light and lemon colored. Gradually beat in the sugar. Add salt. Scald milk and gradually stir it into the egg mixture. Cook over hot, not boiling, water until thickened, stirring constantly. Blend in the softened gelatin and vanilla. Chill until mixture begins to thicken, stirring occasionally to prevent a crust from forming on the surface. Fold in whipped cream and turn mixture into a 1 1/2-qt mold rinsed in cold water. Chill until firm. When ready to serve, turn out on a serving plate. Garnish with strawberries.8-10 servings
Source: The New York Times Cookbook
Posted to Kitmailbox by Sherilyn Schamber on Jul 06, 1997

Nutrition (calculated from recipe ingredients)
Calories: 1365
Calories From Fat: 322
Total Fat: 36.1g
Cholesterol: 1109.9mg
Sodium: 232.4mg
Potassium: 1881.8mg
Carbohydrates: 235.1g
Fiber: 16.3g
Sugar: 210g
Protein: 33.3g

4. Veal Chops In Spicy Sauce

4 Thick veal or lamb chops
fat trimmed
2 Tablespoon(s) Flour
2 Tablespoon(s) Vegetable oil
1 Onion, chopped
1 Or 2 large garlic cloves
1 Teaspoon(s) Ground cumin
1 Teaspoon(s) Salt
1/4 Teaspoon(s) Saffron threads
1/4 Teaspoon(s) Ground coriander
1/4 Teaspoon(s) Cayenne pepper
1 Cup(s) Chicken stock, 240 ml
1 1/2 Tablespoon(s) Tomato paste
3 Tablespoon(s) Yogurt
1 Tablespoon(s) Lemon Juice
1 Tomato, peeled seeded &
1 Cucumber, peeled seeded &
Salt and pepper

Rose Hansen & Associates (Sausalito, Ca.) donated this recipe which is delicious served with saffron biryani, pilaf or couscous. Dredge chops in flour and brown on both sides in hot oil in a Dutch oven on medium heat. Remove chops from pot and keep warm. Saute onion, garlic and spices in pot over low heat, stirring when needed, until onion is limp. Add broth and chops. Simmer covered until meat is tender, about 50 minutes. Remove chops, keep warm. Drain off excess fat from pot, whisk in tomato paste and reduce liquid over high heat to 11/2 cups. Meanwhile, mix last 5 ingredients together. Pour hot sauce over meat, and serve with yogurt mixture around each chop.

From "Wild About Saffron++A Contemporary Guide to an Ancient Spice", by Ellen Szita.
Published by Saffron Rose, 28 John Glenn Circle, DalyCity, Ca., 94105. 1987. Posted by Stephen Ceideberg; March 30 1993.

Nutrition (calculated from recipe ingredients)
Calories: 3364
Calories From Fat: 2354
Total Fat: 261.5g
Cholesterol: 704.8mg
Sodium: 4579.9mg
Potassium: 3238.1mg
Carbohydrates: 56.9g
Fiber: 7.8g
Sugar: 23.4g
Protein: 187.3g

5. Vegan Lasagna

Base: Main dish

Number of Servings: 8

10 Ounce(s) Noodles, lasagna artichoke
1 Teaspoon(s) Olive oil
1 Pound(s) Tofu, firm
2 Tablespoon(s) Oil, olive extra virgin
Ground rock salt to taste
1/4 Teaspoon(s) Nutmeg, freshly grated OR 1/2 Teaspoon(s) Nutmeg, Ground
2 Garlic cloves, crushed in 4 T olive oil
1 Zucchini, cut in 1/8-inch thick lengthwise slices app. 3 cups
1 1/2 Teaspoon(s) Basil, dried
1 1/2 Oregano, dried
1/2 Teaspoon(s) Paprika, sweet Hungarian
Ground rock salt
Freshly ground pepper
3 Cup(s) Mushrooms, stems removed
caps thinly sliced
10 Ounce(s) Spinach, frozen chopped
32 Ounce(s) Spaghetti sauce, vegetarian

Prepare lasagna noodles. Bring water to boil in a large pot and add pasta and olive oil. Return to a boil and simmer, stirring once or twice to prevent sticking. Cook for time indicated on package for al dente consistency. Drain, rinse thoroughly under cold water, and lay out on clean towels. Cover with a towel to prevent drying. Prepare ricotta. Crumble three-fourths of the tofu (12 oz) in a food processor or blender. Add oil, salt and nutmeg. Process only until mixture is slightly lumpy. Finely crumble remaining tofu into mixture and set aside. Using 1 tablespoon of the garlic oil for each batch, cook zucchini in a single layer in several batches, in a large skillet. Sprinkle each batch of zucchini generously with basil, oregano, paprika, salt and pepper. If the slices are thin enough, you will not need to turn them. Saute until bright green and tender-crisp. Remove from skillet and set aside. Add remaining 1 tablespoon garlic oil to skillet. Toss in mushrooms and saute until tender and slightly brown on edges. Remove from skillet and set aside. Steam spinach until defrosted. Squeeze to remove excess water and set aside. Preheat oven to 350. Lightly brush a shallow 9 x 13-inch baking dish with olive oil. Place a scant ladle of spaghetti sauce in dish and spread over bottom. Put a layer of 3 noodles on top of the sauce. Cover with a thick masking or ricotta. Top with layers of zucchini, mushrooms, spinach and salt and pepper to taste. Repeat layers of spaghetti sauce,
pasta, ricotta, zucchini, mushrooms, spinach and seasonings twice more, reserving 3 lasagna noodles, 1/2 to 3/4 cup ricotta, and 2 tablespoons spaghetti sauce for final layer. End with a final pasta layer, a masking of ricotta, and a thin brushing of spaghetti sauce. Dust with basil, oregano and paprika. Cover with foil. Bake 45 minutes, then cool a few minutes before cutting. Serve hot.

From files of Dianne Smith. Formatted by Dianne Smith

Nutrition (calculated from recipe ingredients)
Calories: 114
Calories From Fat: 68
Total Fat: 7.9g
Cholesterol: 0mg
Sodium: 123.6mg
Potassium: 382.7mg
Carbohydrates: 5.5g
Fiber: 2.4g
Sugar: 2.1g
Protein: 8.5g

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