This issue "C" 06-12-14

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]

2. Chicken Breasts with Hazelnuts and Chervil
3. Chinese Steamed Buns With BBQ Pork Filling
4. Chunky Chocolate Jam Bars
5. Creamy Red Potato Salad

I dont know what yall had for supper last night but this easy to make casserole is what we had and I barely had to wash the dish when we were done because my brood scraped it clean! Usually, an 8 8 inch casserole is enough for the four of us, but Im going to have to double this recipe next time because while my husband and son ate their fill at supper, they both asked me later in the evening if any was left.

I love suppers like that, dont you? The beauty of this recipe is that it is pretty economical, a meal in one, and packed with a wonderful southwestern flavor. I want to thank my friends at Martha White for letting me share their recipe with you. This one came from their website original, but Ive now adopted it into my personal recipe file.

1 pound ground beef
1 ounce package taco seasoning
14.5 ounce can diced tomatoes, undrained
14.5 ounce can whole kernel corn, drained
1/2 cup water
1 large egg
1 cup Martha White Self Rising White Buttermilk Corn Meal Mix
(can use yellow self rising corn meal mix)
1/2 cup milk
2 tablespoons vegetable oil
1 cup shredded cheddar cheese

Preheat oven to 400. Spray an 8 inch baking dish with cooking spray and set aside. Brown ground beef in large skillet until fully cooked. Drain off any grease. Add in Taco seasoning, water, tomatoes, and corn. Stir and bring just to a boil. Pour into baking In small bowl, stir together corn meal mix, milk, egg, oil, and cheese until well blended. Drop by spoonfuls onto top of meat mixture in baking dish. Bake for 30-35 minutes or until golden brown on top. Enjoy!

Source: Jared
2. Chicken Breasts with Hazelnuts and Chervil

4 - 6 skinless, boneless chicken breasts
1/4 - 1/3 cup chopped fresh chervil
Salt and freshly ground pepper to taste
3 Tbsp hazelnut or vegetable oil
1/2 cup chopped hazelnuts (filberts)
2 Tbsp lemon juice

Coat the chicken breasts with half the chervil and season with salt and pepper. Heat the oil in a large skillet over moderate heat and brown the chicken breast 2 minutes on each side. Cover the skillet and reduce the heat to very low. Cook an additional 5 minutes - the breasts should be done but still tender and moist. Remove the breasts to a warm plate and add the chopped hazelnuts, stirring for 1 or 2 minutes, until they are aromatic and golden brown. Add the lemon juice, season with salt and pepper, and spoon over the chicken. Garnish with remaining chervil.
Serves 4 to 6.

Source: Recipe Ross
3. Chinese Steamed Buns With BBQ Pork Filling

Makes 24 steamed buns
Prep Time: 50 Minutes
Cook Time: 30 Minutes

1/2 pound boneless pork loin roast
1/2 cup barbecue sauce
3 tbsp shallots, chopped
1/3 cup chicken broth
1 tbsp dark soy sauce
1 tbsp vegetable oil
1 tbsp white sugar
1 recipe Chinese Steamed Buns (below)

Mix together pork, barbecue sauce, shallots, flour, chicken stock, soy sauce, oil, and sugar. Chill in refrigerator for at least 6 hours.
Prepare dough for Chinese Steamed Buns (Recipe Below). Shape dough into balls. Roll each out into a circle, (like Won-Ton wrappers). Put 1 tablespoon of prepared meat mixture in the center of each circle, and wrap dough around filling. Place seams down onto wax paper squares. Let stand until doubled, about 30 minutes.
Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 to 20 minutes.

Chinese Steamed Buns
Makes 24 steamed buns
Prep Time: 30 Minutes
Cook Time: 30 Minutes

"These Chinese dim sum have no filling. A wok equipped with a stainless steel steam plate, a plate with holes to allow steam to pass, is required to make these tasty buns. You may use milk in place of the warm water if you wish."

1 tbsp active dry yeast
1 tsp white sugar
1/4 cup all-purpose flour
1/4 cup water
1/2 cup warm water
1-1/2 cups all-purpose flour
1/4 tsp salt
2 tbsp white sugar
1 tbsp vegetable oil
1/2 tsp baking powder

Mix together yeast, 1 teaspoon sugar, 1/4 cup flour, and 1/4 cup warm water. Allow to stand for 30 minutes.

Mix in 1/2 cup warm water, flour, salt, 2 tablespoons sugar, and vegetable oil. Knead until dough surface is smooth and elastic. Roll over in a greased bowl, and let stand until triple in size, about 2 1/2 to 3 hours.

Punch down dough, and spread out on a floured board. Sprinkle baking powder evenly on surface, and knead for 5 minutes. Divide dough into 2 parts, and place the piece you are not working with in a covered bowl.

Divide each half into 12 parts. Shape each part into a ball with smooth surface up. Put each ball on a wax paper square. Let stand covered until double, about 30 minutes.
Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 minutes.
Remove lid before you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.

Makes 24 steamed buns

Source: Recipe Ross

4. Chunky Chocolate Jam Bars

1 1/2 cups flour
1 cup firmly packed light brown sugar
1 tsp. baking powder
1 cup butter, softened
1 1/2 cups quick-cooking oats
1/2 cup coconut
1/2 cup chopped pecans, toasted
5 squares Semi-Sweet Chocolate, coarsely chopped
1 jar (250 mL) Raspberry Jam

Preheat oven to 350F. Line 13 x 9-inch baking pan with foil; grease foil lining. Mix flour, brown sugar and baking powder in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add oats, coconut and pecans; mix well. Press half of the crumb mixture firmly into bottom of baking pan. Sprinkle with chopped chocolate. Spoon jam over top; sprinkle with remaining crumb mixture. Bake 25 to 30 min. or until lightly browned. Lift from pan using foil handles. Cool completely on wire rack. Cut into 32 bars.

Tip: How To Toast Nuts: Preheat oven to 350F. Spread nuts in single layer on baking sheet. Bake 5 to 7 minutes or until lightly toasted.

Source: LOH Recipes
5. Creamy Red Potato Salad

3 pounds red potatoes, cut into 1-inch cubes
1 cup mayonnaise
1 cup sour cream
1/2 cup fresh parsley, chopped
1/2 tsp. celery seeds
1 tsp. dried dill
1 small onion, chopped
1 3-oz. jar real bacon bits
Salt and pepper to taste

Place potatoes in a saucepan with just enough water to cover. Bring water to a boil and cook potatoes until tender. Drain water from potatoes and allow to cool. Combine mayonnaise and next 7 ingredients together and stir in potatoes. Chill for several hours before serving.

The Skinny: Use light mayo and sour cream.
Source: ArcaMax
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A CraftELady Mailing
Julia G
Tulare CA


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