This issue "F" 06-30-14

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]

1. Fair Grounds Corned Beef
2. Fresh Mushroom Soup
3. Frozen Almond Butterscotch Balls
4. Fudge Cake
5. Fusilli with Tomato Mozzarella Sauce
1. Fair Grounds Corned Beef

Base: Meats

12 Pound(s) corned beef brisket
3 Bay leaves
1 Teaspoon(s) Ground ginger
1 Teaspoon(s) Dill seed
10 Whole cloves
1 Tablespoon(s) Red chiles, chopped
1 Tablespoon(s) Whole black peppercorns
1 Teaspoon(s) Ground mace
1 Teaspoon(s) Cardamom
1 Teaspoon(s) Mustard seeds
1 Tablespoon(s) Coriander
1/2 Teaspoon(s) Cinnamon
1 Teaspoon(s) Allspice
1/4 Cup(s) Salt

Place brisket in heavy stock pot and cover with water. Mix all seasoning together except salt. Put all ingredients in a cheese-cloth bag and tie together. Boil brisket and seasoning together with salt for 2-1/2 to 3 hours. To test, stick a fork in the middle of brisket; it should come out easy when done. Cool and slice. Pour a little of the stock over the brisket for added flavor. Serve with your favorite smothered cabbage recipe. 

This recipe is from the Fair Grounds Race Track in New Orleans. They are famous for their corned beef. This 100-year old landmark burned to the ground last year and it was a sad day for all New Orleanians. 

Nutrition (calculated from recipe ingredients)
Calories: 10873
Calories From Fat: 7364
Total Fat: 815.5g
Cholesterol: 2939.3mg
Sodium: 94561.4mg
Potassium: 16503mg
Carbohydrates: 25.7g
Fiber: 8.9g
Sugar: <1g
Protein: 802.2g

2. Fresh Mushroom Soup

Try this delicious fresh mushroom soup recipe

From, " River Road Recipes IV...Warm Welcomes" published by The Junior League of Baton Rouge, Inc. in cooperation with your Daily InBox newsletter.

16 ounces portobello mushrooms
1/4 cup (1/2 stick) butter or margarine
2 cups mushroom, chicken or beef broth
1 cup heavy cream or half-and-half
1/4 cup water
1 Tablespoon flour
2 cups cooked small pasta
1 teaspoon Creole seasoning
Salt and pepper to taste

Clean the mushrooms with a mushroom brush or damp paper towel and finely chop. Saute the mushrooms in the butter in a saucepan over medium-high heat for 10 to 15 minutes or until the liquid evaporates. Add the broth and bring to a slow boil, stirring occasionally; reduce the heat.

Whisk the heavy cream, water and flour in a bowl until blended and add the cream mixture gradually to the mushroom mixture, stirring constantly to avoid lumps. Stir in the pasta. Add additional flour for a thicker consistency or additional water for a thinner consistency if desired.

Simmer just until heated through, stirring occasionally. Season with Creole seasoning, salt and pepper. Ladle into soup bowls. You may substitute any variety of mushrooms for the portobello mushrooms.

NOTE: A light cream-based soup. For a lighter version, reduce the
butter to two Tablespoons and substitute another eight to
twelve ounces of broth for the cream.
3. Frozen Almond Butterscotch Balls

Plan for this delicious almond butterscotch recipe this week!

From, "California Sizzles: Easy and Distinctive Recipes for a Vibrant Lifestyle" published by The Junior League of Pasadena, Inc. in cooperation with your Daily InBox newsletter.

INGREDIENTS for Ice Cream Balls :
1 quart vanilla ice cream
1 cup almonds, toasted and chopped

INGREDIENTS for Butterscotch Sauce:
1 pound light brown sugar
2 cups white corn syrup
1 cup butter
1 cup whipping cream

Make balls of ice cream with a scoop. Quickly roll them in almonds. Place them in muffin tins or pie plate and freeze.
Prepare Butterscotch Sauce: Mix brown sugar and corn syrup in a large saucepan. Over medium heat, bring to a boil and boil 5 minutes. Remove from heat. Add butter. Stir occasionally while cooling to keep crust from forming. When cool, add whipping cream.

To serve, place 2 or 3 ice cream rounds in each individual dessert dish and top with Butterscotch Sauce.

NOTE: This is a delicious "make ahead" dessert. The butterscotch sauce is wonderful with other ice cream desserts as well.
4. Fudge Cake

Cake Ingredients
1-3/4 sticks butter
4 ounces bitter chocolate
4 eggs
2 cups sugar
1 teaspoon vanilla
1 cup all-purpose flour
2 cups pecans

To Prepare Cake
Grease and line two 8-inch layer cake pans. Set oven at 350 degrees. Melt chocolate and butter over steam in top of double boiler. When cool, add sugar, vanilla and eggs beaten together. (Do not use mixer.) Do not reheat after combining these. Dredge pecans in flour and add last. Pour into prepared cake pans. Put a pan of water in oven while baking. Bake about 30 to 40 minutes. Let cake get cold before removing from pan.

Icing for Fudge Cake
1 to 2 boxes of powdered sugar
2 tablespoons cocoa
1/4 cup butter
Evaporated milk
1 teaspoon vanilla
1 cup pecans

To Prepare
Mix 1 box of sugar and cocoa. Cream in butter. Add milk and vanilla, a little at a time until really thick. If more sugar is needed to achieve this, add it. Spread on cake and add pecans. Put in refrigerator for 24 hours before cutting.

5. Fusilli with Tomato Mozzarella Sauce

Have fun in the kitchen with this Itallian dish!

From, "California Sizzles...Easy and Distinctive Recipes for a Vibrant Lifestyle" published by The Junior League of Pasadena, Inc. in cooperation with your Daily InBox newsletter.

1 pound ripe plum tomatoes, halved
8 ounces Mozzarella cheese
1/2 cup fresh sliced basil
6 Tablespoons olive oil
2 Tablespoons balsamic vinegar
2 large garlic cloves, minced
1/4 teaspoon dried red pepper flakes
Pepper to taste
12 ounces fusilli pasta, cooked to package directions
1/4 cup pine nuts, toasted
Fresh basil leaves for garnish


Cut tomatoes and cheese into 1/2-inch pieces and place in bowl. Mix in basil, olive oil, vinegar, garlic and red pepper flakes. Season with pepper. Let stand at room temperature 30 minutes.

Place drained pasta in a pot and add tomato mixture. Toss over low heat until cheese begins to melt.

Transfer pasta to platter or plates; sprinkle with pine nuts and garnish with basil leaves.

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A CraftELady Mailing
Julia G
Tulare CA


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