This issue "U" 08-25-14

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]

1. Ultimate Cheese Bread
2. Ultimate Raspberry Chocolate Sauce
3. Unbaked Cake
4. Unbelievable Fruit Salad
5. Un-caesar Salad
1. Ultimate Cheese Bread

Number of Servings: 10

1 Loaf unsliced French Bread
1 8 oz sliced Swiss cheese
1 Jar, 4.5 oz sliced
mushrooms drained
1/2 Cup(s) Butter or margarine
1/4 Teaspoon(s) Garlic powder

Cut bread diagonally into 1 1/2 inch slices to within 1/2 inch of bottom. Repeat cuts in opposite direction. Cut cheese into 1-inch squares. Place one cheese and one mushroom if desired into each slit. Combine butter and garlic powder; spoon over the bread. Place on an ungreased baking sheet. Bake at 350 for 8-10 minutes or until cheese is melted.
Recipe by: Quick Cooking - March/April 1998
Posted by The Taillons on Mar 29, 1998

Nutrition (calculated from recipe ingredients)
Calories: 88
Calories From Fat: 81
Total Fat: 9.2g
Cholesterol: 1.4mg
Sodium: 73.4mg
Potassium: 97.5mg
Carbohydrates: 1.1g
Fiber: <1g
Sugar: <1g
Protein: <1g
2. Ultimate Raspberry Chocolate Sauce

Base: Sauces

12 Ounce(s) Frozen raspberries
3/4 Cup(s) Dutch-process cocoa
3/4 Cup(s) Heavy cream
4 Tablespoon(s) Unsalted butter, softened
1 1/2 Cup(s) Sugar
1/3 Cup(s) Light corn syrup

PUREE THE RASPBERRIES in a food processor fitted with a steel blade, then pass them through a fine strainer or pass them through a foodmill. Set aside. In a medium-size heavy saucepan, whisk together the cocoa and heavy cream. Add the butter, sugar, corn syrup and raspberries and stir until well blended. Place the pan over medium heat and slowly bring the mixture to a boil, stirring often. Once it reaches a boil, let it continue to boil slowly for 8 minutes without stirring. Remove the pan from the heat and pour the sauce into a container. Let it cool for 15 minutes if serving hot, or cover and refrigerate until needed. It will last for at least 1 month. The sauce may be reheated slowly. Makes 2 1/2 Cups

Nutrition (calculated from recipe ingredients)
Calories: 2683
Calories From Fat: 1006
Total Fat: 114.6g
Cholesterol: 366.7mg
Sodium: 151mg
Potassium: 668.3mg
Carbohydrates: 432.9g
Fiber: 22.1g
Sugar: 401.9g
Protein: 8.2g

3. Unbaked Cake

Base: Cakes

Number of Servings: 8

1 Eagle brand milk
8 Ounce(s) Flake coconut
1 Quart(s) Pecans
13 Ounce(s) Vanilla wafers

Crunch wafers real fine & mix with pecans, Coconut & fruit. Pour
milk into mixture. Mix well, press into a pan. The harder it is pressed
the better. Cool in refrigerator, cover. Cut into squares.

Nutrition (calculated from recipe ingredients)
Calories: 724
Calories From Fat: 474
Total Fat: 56.1g
Cholesterol: 0mg
Sodium: 221.8mg
Potassium: 375.1mg
Carbohydrates: 55g
Fiber: 9g
Sugar: 12.6g
Protein: 7.9g
4. Unbelievable Fruit Salad

Base: Salads

Number of Servings: 6

4 Cans mandarin oranges
4 Cans pineapple tidbits
2 Cup(s) Seedless grapes, washed
4 Hershey candy bars, orig.
Recipe said 5 cent size but
Now use reg. size not mini), Now use reg. size not mini
2 Pint(s) Cool whip or whipped cream
2 Pint(s) Sour cream
4 Frozen blueberries dry pack
Or use:
4 pints fresh blueberries

Drain canned fruit. Grate chocolate bars and set aside. Combine whipped cream with sour cream. Fold in fruit and chocolate and serve immediately.
Note. All fruit except blueberries if frozen, can be combined and chilled overnight. You can then assemble just prior to serving. Makes 6-8 generous servings. This can also be served as a light dessert.

Source: Ester Yoell 1965, from Dottie Theriault's collection

Nutrition (calculated from recipe ingredients)
Calories: 351
Calories From Fat: 267
Total Fat: 30.5g
Cholesterol: 79.7mg
Sodium: 124mg
Potassium: 340.2mg
Carbohydrates: 18.8g
Fiber: 1.3g
Sugar: 15.8g
Protein: 3.8g
5. Un-caesar Salad


1 To 4 cloves garlic, to
Taste, chopped
4 Tablespoon(s) Fresh lemon juice
1 Tablespoon(s) Capers including the brine
4 Tablespoon(s) Chickpeas
4 Tablespoon(s) Additional chickpea can or
Cooking liquid
2 Teaspoon(s) Tamari, or to taste -
Depends on salt in beans
Additional capers for
Croutons, optional
Romaine lettuce

Blend everything except the last three items until only tiny pieces of chickpea are visible. (I used a Braun hand-blender). Toss Romaine lettuce with mixture. Garnish with the capers and fresh ground black pepper and croutons. Makes somewhere around 1 cup.

Posted by "Catherine A. Foulston" to the Fatfree Dig. Vol. 12 Iss. 13 Nov. 14, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission.
Formatted by Sue Smith,

Nutrition (calculated from recipe ingredients)
Calories: 131
Calories From Fat: 21
Total Fat: 2.5g
Cholesterol: 0mg
Sodium: 1004.9mg
Potassium: 273mg
Carbohydrates: 22.1g
Fiber: 5.6g
Sugar: 1.8g
Protein: 7.6g

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A CraftELady Mailing
Julia G
Tulare CA


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