This issue "V" 09-11-14

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]

1. Vanilla Bean Frozen Yogurt
2. Virginia's Lemon Marmalade
3. Vitello Tonnato
4. Vodka Martini
5. Volcano Brownie Cups
1. Vanilla Bean Frozen Yogurt

Categories: Frozen dessert, Low-fat/low

Yield: 8 Servings

2/3 c Sugar
2 ts Cornstarch
12 oz Evaporated skim milk
1 Egg -- slightly beaten
2 tb Light corn syrup
1 Vanilla beans
2 ts Vanilla extract
1 1/2 c Nonfat yogurt -- stirred

In a medium saucepan, combine sugar and cornstarch. Stir in milk, beaten egg and corn syrup. Cook, stirring, over low heat until mixture thickens and coats a metal spoon. Remove from heat; cool. Slit the vanilla bean and scrape the seeds into the mixture along with the vanilla extract and yogurt. Freeze in ice cream freezer according to manufacturer's instructions. Makes 8 servings.

Per serving: Calories 153 Fat 1g Cholesterol 29mg Sodium 100mg Percent calories from fat 5%

2. Virginia's Lemon Marmalade

12 lemons
3 Oranges
3 Quart(s) Water
Sugar* see recipe for amount

Wash and slice oranges and lemons as thin as possible. Add the water and let stand overnight. the next day, cook the mixture slowly until the fruit is tender, about 2 to 2-1/2 hours. when tender, measure and add equal parts of sugar and cook until it gels from the spoon. I'm going to be making it sometime this week. I may want to add less sugar, but we'll see. Posted to fat free digest Jan 11, 1999.

Nutrition (calculated from recipe ingredients)
Calories: 272
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 85.9mg
Potassium: 1088.5mg
Carbohydrates: 68.9g
Fiber: 13.4g
Sugar: 53.1g
Protein: 5.4g
3. Vitello Tonnato

Ethnicity: Italian

Base: Meats

Number of Servings: 8

2 Pound(s) Boneless lean veal preferably eye of round
2 Carrots, coarsely chopped
1 Stalk celery, coarsely chopped
1 Onion, coarsely chopped
5 Sprigs Italian parsley coarsely chopped
1 3 1/2oz oil-packed tuna well drained
3 Tablespoon(s) Capers, drained
2 Small sweet pickles, drained and coarsely chopped
3 Anchovy fillets, coarsely
1/4 Cup(s) Mayonnaise
1/3 Cup(s) Lemon Juice
Black pepper and salt to taste
1/4 Cup(s) Each olive oil and corn oil
Italian parsley
Lemon slices

Put veal, carrots, celery, onion and parsley in a large sauce pan and cover veal with cold water. Bring to a boil, then reduce heat and simmer, covered, for 1 1/2 hours. Cool veal completely. Meanwhile, puree tuna, capers, pickles and anchovies together in a food processor or blender. Add mayonnaise, lemon juice and oils; mix until well blended. Add pepper, taste, and add salt if necessary. Slice veal into very thin slices. Arrange on a platter and spoon tuna sauce over. Veal should be completely smothered in sauce. Serve any leftover sauce on the side. Garnish with Italian parsley, lemon slices and capers.

Nutrition (calculated from recipe ingredients)
Calories: 789
Calories From Fat: 449
Total Fat: 49.2g
Cholesterol: 226.7mg
Sodium: 503.6mg
Potassium: 1237.1mg
Carbohydrates: 11.5g
Fiber: 2.4g
Sugar: 2.6g
Protein: 71.9g
4. Vodka Martini


Lemon slice

In a martini glass, pour a dash of Vermouth and pour with Gin to the top. With the lemon slice, twist and leave in the glass. As a variation, serve with an olive or two onions.

Nutrition (calculated from recipe ingredients)
Calories: 385
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 1.7mg
Potassium: 3.3mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g

5. Volcano Brownie Cups

Number of Servings: 6

1 Cup(s) Butter softened, no substitutes
1/2 Cup(s) Sugar
3 Eggs
3 Egg yolks
1 Teaspoon(s) Vanilla
2 Cup(s) Semisweet chocolate chips melted
1 Cup(s) All-Purpose Flour
1/4 Teaspoon(s) Salt
1 Cup(s) Ground toasted pecans
6 Squares white baking chocolate
Confectioner's sugar optional

In a mixing bowl, cream butter and sugar. Add eggs, yolks and vanilla; mix well. Add melted chocolate. Combine flour and salt; add to creamed mixture. Stir in nuts. Spoon into six greased 10-oz. custard cups; place on a baking sheet. Bake at 350 for 10 minutes. Push one square of chocolate into center of each brownie. Bake 18-20 minutes longer or until a toothpick inserted in the brownie comes out clean. Remove from the oven and let stand for 5 minutes. Run a knife around edge of custard cups; invert on to serving plates. Dust with confectioner's sugar if desired. Serve warm.

Recipe by: Taste of Home - October/November 1998

Nutrition (calculated from recipe ingredients)
Calories: 1150
Calories From Fat: 606
Total Fat: 71.5g
Cholesterol: 264.4mg
Sodium: 150.5mg
Potassium: 206.5mg
Carbohydrates: 122.9g
Fiber: 8.1g
Sugar: 17.8g
Protein: 17.1g

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A CraftELady Mailing
Julia G
Tulare CA


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