This issue "W" 05-29-14

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]

2. Whipped Cream Substitute Topping
3. White Peach Tart
4. Whole Salmon with Dill Sauce
5. World's Greatest Meatloaf

1 cup Hidden Valley Original Ranch Dressing
1 loaf French bread
2 cups shredded cheddar cheese

Mix dressing and cheese. Cut bread in half lengthwise. Place bread on a broiler pan; spread dressing mixture evenly over each half.

Broil until lightly brown, about 10 minutes. Cut each half into 8 pieces and serve.

Source: Jared
2. Whipped Cream Substitute Topping:

2 large ripe bananas (sliced), 3 tsp sugar and 2 egg whites.

Whip these ingredients together. Add any flavoring you like.

Source: Sagerose Creations
3. White Peach Tart
Source: Food & Wine Magazine

Active Time: 30 Minutes
Total Time: 1 Hour 30 Minutes

"This crust is not what you'd expect," Marco Canora says. "Instead of being crunchy, it's puffy and cakey." The dough is terrific for impromptu baking, because it doesn't need to be chilled before it's rolled out. For the filling, Canora recommends using peaches that are ripe but still firm, as drippy fruit will make the soft crust soggy.

1 1/2 cups all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon finely grated lemon zest
7 tablespoons unsalted butter softened
1 large egg
1 large egg yolk
1/4 cup plus 2 tablespoons peach preserves
3 firm white peaches cut into 1/2-inch wedges
Confectioners' sugar for dusting

Preheat the oven to 375 and position a rack in the lower third of the oven. In a food processor, combine the flour, granulated sugar, baking powder, lemon zest and butter and pulse to blend. Add the whole egg and egg yolk and process until a soft dough forms. Turn the dough out onto a work surface and knead just until it comes together. Press the dough evenly over the bottom and up the side of a 10 1/2-inch fluted tart pan with a removable bottom.

Spread 1/4 cup of the preserves on the dough and arrange the peach wedges in concentric circles on top. Bake for 20 minutes, until the peaches are barely tender and the crust is still a bit pale. Brush the remaining 2 tablespoons of preserves over the peaches and bake for about 30 minutes longer, until the peaches are tender and the crust is golden. Immediately dust the tart with confectioners' sugar and let cool for at least 30 minutes before cutting into wedges and serving.

Recipe reprinted by permission of Food & Wine Magazine. All rights reserved.
Date Added: 11/03/2010
4. Whole Salmon with Dill Sauce

Categories: Seafood

Yield: 10 Servings

1 Whole salmon (about 6 lb)
2 qt Court bouillon
2 c Cumbers
2 Lemons
1 pt Sour cream
1 c Mayonnaise
1/3 c Grated onion
1/4 c Lemon juice
1/4 c Chopped fresh dill

Salt and pepper to taste

POACH THE SALMON: To time the poaching, measure the fish and allow 10 minutes for each inch of thickness; begin timing when the liquid starts to simmer. To check for doneness, insert a metal skewer into the thick flesh behind the gill. It should slide in easily. A six-pound salmon needs either a fish poacher or a roasting pan fitted with a rack at the bottom for easy fish lifting. I use a roaster. It usually means the fish has been curved to fit in, and the benefit of this is that it retains this jaunty pose once cooked so it fits more easily onto a platter. Chill it carefully, then unwrap it, and gently pull off the skin. If the fat underneath the skin is gray, scrape it away with a knife to reveal the orange flesh. Cut down the center of the fish to the backbone, and then ease one half of the fillet from the bones. Gently pull off the flesh, then remove the backbone and replace the fish. This way it is easier to serve at a buffet. Peel and halve the cucumbers. Scrape out the seeds, and then thinly slice them. Arrange cucumber on top of the salmon in a pattern resembling fish scales. Slice a lemon, and arrange around the fish. Chill well.

For the sauce, combine the sour cream with the mayonnaise, and whisk until smooth. Add the onion, lemon juice, dill, salt and pepper.

Serves 10 to 12, or more if there are other entrees.

Note: The fish can be cooked up to a day in advance and refrigerated, tightly covered. The sauce can be made up to two days in advance and refrigerated.

5. World's Greatest Meatloaf

Meatloaf is an American favorite, and paired with mashed potatoes and gravy it is classic comfort food. The American Depression is believed to have been the birthplace of meatloaf when home cooks were trying to make the most of humble ingredients. The addition of fillers like breadcrumbs helped make a small amount of meat stretch to feed more people while being tasty and filling. Modern meatloaf has gone gourmet by using a mix of any favorite meat including poultry and game, and including fillers like prunes, mushrooms, asparagus or truffles.

Tips to Tasty Meatloaf:
For the most flavor consider ground chuck; combine with ground pork, poultry or other meat for a change of pace.
Use 1/2 cup of filler (bread crumbs, mashed moist bread, grated veggies) per pound of meat.
Keep the texture, knead the meat just enough to combine the ingredients.
For a moist meat loaf, add 1/3 cup tomato sauce or ketchup to the meat mixture and lay strips of uncooked bacon over the top before baking.
Bake meatloaf in a 4x4x8-inch loaf pan at 350 F for 1 to 1-1/2 hours; the final internal temperature should be 160 F for beef or pork, and 170 F for poultry.
Let cooked meatloaf rest for 10 to 20 minutes before slicing to prevent crumbling.


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A CraftELady Mailing
Julia G
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