This issue "B" 06-09-14

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]

1. Banana-Berry Frozen Yogurt Bars
2. Beef, Apple & Arugula Appetizers
3. Black Monday
5. Broiled Red Snapper with Avocado Salsa
1. Banana-Berry Frozen Yogurt Bars

Prep Time: 15 min. plus freezing
Makes: 21 servings, 1 bar each

What you need:
10-1/2 Honey Maid Grahams, broken into quarters (42 rectangles)
1/2 cup sliced fresh strawberries
1/2 cup chopped bananas
1/4 cup blueberries
1 cup vanilla nonfat Greek-style yogurt
1 cup thawed frozen reduced-fat whipped topping

Make it:
1. Line 9-inch square pan with foil, with ends of foil extending over sides. Arrange half the graham pieces, in 3 rows of 7 pieces each, on bottom of pan.
2. Pulse fruits in blender just until blended. (Some chunks should remain.) Spoon fruit into medium bowl; stir in yogurt and whipped topping. Spread over graham pieces in pan; top with remaining graham pieces, aligning over graham pieces on bottom layer.
3. Freeze 4 hours. Use foil handles to lift dessert from pan; cut between grahams into 21 bars. Let stand 5 min before serving.

Substitute: Prepare using 1-1/4 cups of your favorite combination of cut-up fresh fruit.

Nutrition Information Per Serving:
50 Calories, 1g total fat, 0.5g saturated fat, 0mg cholesterol, 45mg sodium, 9g carbohydrate, less than 1g dietary fiber, 4g sugars, 2g protein
2. Beef, Apple & Arugula Appetizers

This recipe is so easy and has only a 15 minute prep time. With its perfect combination of distinct flavors, it will be the star of every party.

1/2 cup mayonnaise
2 tbsp horseradish (finely-grated fresh)
4 tsps fresh lemon juice
black pepper (freshly ground black pepper to taste)
2 tart green apples (cored halved and cut into 14, 1 inch slices
1 1/4 lbs beef (roasted, sliced thick about 1/3 inch wide)
1/4 lb arugula (big stems removed)

1. Combine the mayonnaise, horseradish, 2 teaspoons of the lemon juice and plenty of black pepper.

2. Toss the apple thoroughly in the remaining lemon juice to prevent browning.

3. Cut the roast beef into strips about 1-inch wide and 5 to 7 inches long.

4. Place an apple slice and a few arugula leaves on the short end of each strip - they should stick out on the edges--and spoon about 1/4 tsp horseradish cream over.

5. Roll up and spear with a toothpick.

6. Wrap tightly and refrigerated until ready to serve.

7. Serve cold.
3. Black Monday

1 oz dark rum
1/2 lemon juice
1/2 oz cherry brandy
1 oz black Sambuca

Shake all the ingredients in a shaker with ice and strain into a cocktail glass.

1 (small) can crushed pineapple (not drained)
1 16 oz. drained can apricots
1 pint orange sherbet
1 (3 oz.) package softened cream cheese
1 package orange gelatin
1 package apricot gelatin
1 cup boiling water

Add crushed pineapple, apricots, orange
sherbet and cream cheese
to blender, one at a time, blending after each addition.

Dissolve both packages of gelatin in boiling water. Add to blender
mixture and refrigerate overnight.

Note: This blender salad is a family favorite with everyone at our
family get-togethers.

Source: Jared

5. Broiled Red Snapper with Avocado Salsa

6 6-oz. red snapper fillets
1/4 cup butter, melted
1 Tbsp. fresh lemon or lime juice
2 Tbsp. fresh parsley, finely chopped

Combine butter, lemon or lime juice and parsley and brush each fillet with the mixture. Broil for 8 - 10 minutes in 350 - 400 degree oven until fish is flaky, being careful not to over-cook.


2 fresh ripe avocados, peeled pitted and diced
2 fresh tomatoes, diced
1/4 cup fresh cilantro, chopped
1 small sweet onion, chopped
Juice of 1 lime
2 serrano chiles, chopped
1 tsp. sugar
Salt and pepper to taste

Combine all ingredients in a large bowl and set aside at room temperature until ready to serve.

The Skinny: Y'all know how we feel about butter; there is no substitute. The avocados have some issues with fat but they really work well in this recipe. Just pick out some of the avocado pieces from the salsa if you are concerned.

Source: ArcaMax
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A CraftELady Mailing
Julia G
Tulare CA


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