This issue "E" 06-19-14

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]

1. Earl Grey Chocolate Pudding Cake
2. Earlene's Lite Cake
4. Eggs Florentine Recipe
5. Emeril's Chili
1. Earl Grey Chocolate Pudding Cake

Base: Desserts

2 Earl grey tea bags
1 Cup(s) Boiling water
3/4 Cup(s) Brown sugar
3 Tablespoon(s) Cocoa
3/4 Cup(s) Cake flour
1 Teaspoon(s) Baking Powder
1 Egg
1/3 Cup(s) Sugar
3 Tablespoon(s) Butter, melted
1/3 Cup(s) Milk
1 Teaspoon(s) Vanilla Directions:
From: Allison Greene Date: Thu, 23 May 1996
Place tea bags in heatproof bowl; pour boiling water over. Let steep 8 minuets. Remove and discard tea bags. Stir in brown sugar and cocoa. Sift flour with remaining cocoa and baking powder in separate bowl. In large bowl, combine egg with sugar, melted butter, milk and vanilla. Stir flour mixture into egg mixture. Spread in buttered 8-inch square baking dish. Pour tea mixture on top.
Bake 25 minutes in preheated 350F oven. Cool 5 to 10 minutes. Serve warm.
Makes 8 - 10 servings.

Nutrition (calculated from recipe ingredients)
Calories: 1734
Calories From Fat: 391
Total Fat: 44.5g
Cholesterol: 284.1mg
Sodium: 662.1mg
Potassium: 832.7mg
Carbohydrates: 326.2g
Fiber: 8.3g
Sugar: 232.1g
Protein: 21.8g

2. Earlene's Lite Cake

1 Angel food cake
1 Pkg strawberry Jell-O
1 Cool Whip LiteŽ
10 Ounce(s) Unsweetened strawberries sliced

Crumble angel food cake into 9 x 13 pan. Mix Jell-O according to directions. Chill until thickened. Pour over crumbled cake. Mix Cool Whip with strawberries. Pour over mixture in pan. Mix all together and store in refrigerator. Fat free, low sugar cake!!

Source: Grade A Recipes - A collection of recipes by students, staff,parents and friends of Jamestown Elementary School in Jamestown,Kentucky (my daughter's school)

Recipe by: Barbara Coffey/Jamestown Elem. School Posted to Bakery-Shoppe
Digest by "Kalico" <> on Apr 17, 1998

Nutrition (calculated from recipe ingredients)
Calories: 147
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 311.2mg
Potassium: 69.4mg
Carbohydrates: 34.9g
Fiber: <1g
Sugar: 24.4g
Protein: 2.5g

2 carrots, shredded
2 tsp mustard seed
2 cups cider vinegar
2 cups sugar
2 heads cabbage, shredded
2 red bell peppers, chopped
2 tsp celery seed
2 cups water
2 tsp salt

Place cabbage in a bowl, toss with salt. Let stand 1 hour. In a
saucepan, combine sugar, water, vinegar, celery seed and mustard
seed. Bring to a boil, stirring to dissolve sugar. Cook 1 min.
Remove from heat, cool slightly. Drain excess liquid from
cabbage. Add bell peppers and carrots to cabbage. Add dressing,
toss. Cool completely. Transfer to freezer containers. Freeze up to
3 months. To Serve, thaw coleslaw overnight in refrigerator. Stir
before serving... Makes 8 Servings.

Source; Jared
4. Eggs Florentine Recipe

Don't hold back when it comes to eggs for breakfast
From the, "Houston Junior League Cookbook ," published in cooperation with your Daily InBox newsletter.


1 box frozen chopped spinach
2 Tablespoons butter
2 teaspoons lemon juice
1/4 teaspoon celery salt
Salt and pepper
1 cup medium cream sauce
1-1/2 teaspoons grated onion
Pinch nutmeg
6 eggs
1 cup grated Swiss cheese


Cook spinach and drain well. Season with butter, lemon juice, celery salt, salt and pepper. Add cream sauce, grated onion and nutmeg to spinach and mix thoroughly. Place in shallow 1-1/2 quart baking dish. Break eggs over spinach mixture. Sprinkle cheese over eggs. Bake at 325 degrees for 15-20 minutes, or until eggs are set.

SERVES: 4 - 6Copyright 1968 The Junior League of Houston, Inc. All rights reserved. Visit
The Junior League of Houston web site ( to purchase copies of the Houston Junior League Cookbook and other fine cookbooks, or call (713) 627-COOK.
5. Emeril's Chili

Categories: None

Yield: 6 Servings

2 tb Vegetable oil
2 c Chopped onions
2 lb Stewed meat
1 tb Chili powder
2 ts Ground cumin
Crushed red pepper
2 ts Dried oregano
2 tb Chopped garlic
3 c Crushed tomatoes
1/4 c Tomato paste
2 c Beef stock
1 c Canned dark red kidney beans
2 tb Masa flour
4 tb Water
1 Bag Tortilla Chips
1 1/2 c Grated Monterey Jack cheese
6 tb Sour cream
1 sm Jar of jalapenos


In a large saucepan, heat the vegetable oil. When the oil is hot, add the onions and saute for 3 to 5 minutes, or until the vegetables start to wilt. Season with salt and cayenne. Stir in the stew meat, chili powder, cumin, crushed red pepper, and oregano. Brown the meat for 5 to 6 minutes. Stir in the garlic, tomatoes, tomato paste, beef stock, and beans. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid, uncovered for 1 hour, stirring occasionally, or until the beef is tender. Skim off the fat occasionally. Mix the masa and water together. Slowly stir in the masa slurry and continue to cook for 30 minutes. Reseason with salt and cayenne. Place a handful of the chips in each shallow bowl. Spoon the chili over the chips. Garnish with the grated cheese, sour cream and jalapenos.

Yield: 6 to 8 servings

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Julia G
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