This issue "N" 07-28-14

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]

1. Nabisco Chips Ahoy!
2. Nabisco Nutter Butters
3. Nanny's Frittata
4. Napa Cabbage With Peas And Prosciutto
5. Nassau Grits
1. Nabisco Chips Ahoy!

1 1/2 Cup(s) Vegetable shortening
1 Cup(s) Packed light brown sugar
1 Cup(s) Granulated Sugar
2 Teaspoon(s) Salt
1 1/2 Teaspoon(s) Vanilla extract
1 Teaspoon(s) Baking soda
4 Cup(s) All-Purpose Flour
1/4 Cup(s) Water
1 Bag mini milk chocolate
Chips, 12-ounce

Preheat the oven to 325 degrees F. In a large mixing bowl, combine the shortening and sugars and blend with an electric mixer until smooth. Add the salt, vanilla, and baking soda. While beating at low speed, slowly add the flour. Then add the water. Mix thoroughly. Stir in the chocolate chips. Form the cookies by breaking off bits of dough and patting them out with your fingers into 2-inch rounds about 1/4-inch thick. Place the cookies on ungreased cookie sheets and bake for 15 to 20 minutes, or until golden brown on the top and around the edges.

Nutrition (calculated from recipe ingredients)
Calories: 5923
Calories From Fat: 3080
Total Fat: 346.4g
Cholesterol: 172.2mg
Sodium: 5936.3mg
Potassium: 549.9mg
Carbohydrates: 654.2g
Fiber: 20.2g
Sugar: 201.7g
Protein: 56.4g

2. Nabisco Nutter Butters

Base: Desserts

1/2 Cup(s) Vegetable shortening
2/3 Cup(s) Granulated Sugar
1 Egg
1/2 Teaspoon(s) Salt
3 Tablespoon(s) Peanut butter
1/2 Cup(s) Old-fashioned Quaker Oats
1 Cup(s) All-Purpose Flour
3/4 Cup(s) Powdered sugar
1 Tablespoon(s) Fine graham cracker crumbs

Preheat the oven to 325 degrees F.
2. In a large bowl, cream together the shortening and sugar with an electric mixer.
3. Add the egg, salt, and peanut butter and beat until well blended.
4. Put the oats in a blender and blend on medium speed until they are almost as finely ground as flour.
5. Add the oats and flour to the mixture and blend well.
6. Pinch out small portions of dough and roll into 1-inch
balls in the palm of your hand. Press these flat on ungreased cookie sheets so that they form 2-inch circles. If you're a stickler for a cookie that looks just like the original, you can form the dough into flat peanut shapes.
7. Bake for 8 to 10 minutes, or until light brown
around the edges.
8. While the cookies bake, combine the filling ingredients in a small bowl. When the cookies are cool, use a butter
knife to spread a thin layer of filling on the flat side of a cookie and press another on top. Repeat.
Makes 2 dozen cookies.

Nutrition (calculated from recipe ingredients)
Calories: 3588
Calories From Fat: 1723
Total Fat: 197.8g
Cholesterol: 243.4mg
Sodium: 2053.2mg
Potassium: 1359.7mg
Carbohydrates: 413.7g
Fiber: 14g
Sugar: 299.6g
Protein: 63.7g

3. Nanny's Frittata

Number of Servings: 4

2 Potatoes, sliced
Salt & pepper
1 Onion, sliced
1 Tablespoon(s) Butter and oil
2 Bell peppers, cut up
American cheese
6 Eggs

Use a rather deep frying pan which is also safe to put under
the broiler. Quarter and slice potatoes and lightly brown in oil and
butter. Remove from pan to paper towels. Slice and saute onions and peppers. Add back the potatoes and salt and pepper. Beat eggs and pour over the mix. Cook over very low heat until eggs are almost set. Lift around the edges to let raw egg spill to the bottom. Layer slices of cheese on top of the frittata and put under the broiler just until the cheese melts. The cheese is optional but I prefer it.

Recipe by: Nanny Adams
Posted to Kitmailbox Digest on Mar 9, 1997

Nutrition (calculated from recipe ingredients)
Calories: 257
Calories From Fat: 92
Total Fat: 10.3g
Cholesterol: 282.8mg
Sodium: 408.9mg
Potassium: 642.4mg
Carbohydrates: 24.2g
Fiber: 2.9g
Sugar: 3.7g
Protein: 16.7g

4. Napa Cabbage With Peas And Prosciutto

Number of Servings: 1

2 Tablespoon(s) Olive oil
1 Cup(s) Frozen peas, about 6 ounces thawed
1 Napa cabbage, trimmed and sliced thin crosswise about 4 cups
1 Ounce(s) Prosciutto, chopped fine about 1/4 cup
1 Teaspoon(s) Freshly grated lemon zest
1/2 Teaspoon(s) Fresh lemon juice, or to taste
2 Tablespoon(s) Freshly grated parmesan cheese

In a large heavy skillet, heat oil over moderate heat until hot but
not smoking. Add peas, cabbage, prosciutto, and zest and cook, stirring, 4 to 5 minutes, or until cabbage is wilted and tender. Remove skillet from heat and stir in lemon juice, Parmesan, and salt and pepper to taste. 
Serves 2.

Gourmet April 1995

Per serving:
405 Calories (kcal); 30g Total Fat; (65% calories from fat); 15g
Protein; 20g Carbohydrate; 20mg Cholesterol; 925mg Sodium
Food Exchanges: 1 1/2 Grain (Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit;
5 1/2 Fat; 0 Other Carbohydrates

Nutrition (calculated from recipe ingredients)
Calories: 1329
Calories From Fat: 751
Total Fat: 85.2g
Cholesterol: 193mg
Sodium: 3834.8mg
Potassium: 1154.2mg
Carbohydrates: 43.4g
Fiber: 6.2g
Sugar: 25.7g
Protein: 97g

5. Nassau Grits

Enjoy this appetizer at your next dinner party!

From, "Atlanta Cooknotes" published by The Junior League of Atlanta, Inc. in cooperation with your Daily InBox newsletter.

1/2 pound bacon, diced
1-1/2 cups finely chopped ham
2 medium onions, chopped
2 small green bell peppers, chopped
1-1/2 cups uncooked white grits
8 fresh tomatoes, chopped

Fry bacon, drain and set aside. Saute ham in bacon grease about ten minutes. Add onions and peppers to ham, and saute ten more minutes. Cook grits according to package directions. Stir ham, onions and peppers into grits. Cooking is complete at this point. Toss tomatoes with grits mixture. Crumble bacon over top and serve immediately. If not served immediately, do not add bacon and tomatoes until the grits have been reheated and are ready to serve.
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