This issue "W" 09-15-14

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]

1. Whipped Cream Cheese Frosting
2. White Bean Soup
3. Whole Spinach Greens
4. Wild Maine Blueberry Cobbler
5. Winning Rice Pudding
1. Whipped Cream Cheese Frosting:

1 8-ounce package cream cheese, softened, 1 cup powdered sugar, 1/8 teaspoon salt, 1 teaspoon vanilla, 1 small container whipped topping, thawed.

In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped topping.

Source: Sagerose Creations
2. White Bean Soup

Try this delicious soup.

From, "Tell Me More...A Cookbook Spiced with Cajun Traditions and Food Memories" published by The Junior League of Lafayette, Inc. in cooperation with your Daily InBox newsletter.

3 Tablespoons light margarine
1 medium chopped onion
2 stalks chopped celery
1 medium chopped bell pepper
1 pound smoked turkey sausage, sliced
1 (8 ounce) can tomato sauce
2 (15 ounce) cans Navy beans
1 (10 ounce) can chicken broth
2 cups water
Salt free seasoning to taste

In heavy stock pot,
sauté chopped vegetables in margarine. Add sliced sausage and tomato sauce. Simmer 15 minutes. Add beans (with juice), broth, seasoning and water. (Mash one cup of beans for consistency). Cook over medium heat for one hour.

3. Whole Spinach Greens

Categories: None

Yield: 1 Servings

1 lb Fresh spinach (after trimming)
1 1/2 Tsps. crushed fennel seeds
1 ts Ginger powder
2 2-3 whole dried red chilies
2 2-3 sm fresh green chilies
1/3 ts asafetida (if you have it) [CraftE note: I understand this stuff stinks and has a bitter, acrid taste. It's also known as "Devil's Dung" LOL]

I love Indian recipes for greens but they usually take so long to cook that I only make them on special occasions. Recently I found one for spinach that's quick and good and salt-free. As always, adjust the seasonings to taste. {Taken from Shahnaz Mehta's _Good Cooking From India_.)

Thoroughly wash spinach, trimming off only the ends of the stems. Do not chop. Drain. In a dry iron pan, stir crushed fennel seeds and ginger powder over moderate heat until the powders become slightly brown (about 2 minutes). Remove from heat and set aside. In a large skillet or wok heat 2-3 TBSPS of your favorite liquid for sautéing. Sprinkle the asafetida, then add the chilies, then the spinach, then the fennel and ginger. Stir fry 1-2 minutes. Cover and simmer 2-4 minutes, then uncover and stir until the spinach is ready. Do not over cook.

Posted to fatfree digest V96 #290

Date: Sun, 20 Oct 1996 17:25:00 -0700

From: Barbara Gaerlan


4. Wild Maine Blueberry Cobbler

Source: Stonewall Kitchen
Active Time: 46 Minutes
Serves 6

Old-fashioned and delectable, this easily made dessert is memorable! Top with vanilla ice cream, yogurt, or whipped cream.

butter, to grease pan
2 pints blueberries or mixed berries, rinsed and picked over or 2 (14-ounce) bags frozen blueberries not defrosted
Grated zest of 1 lemon
1 (13-ounce) jar Stonewall Kitchen Wild Maine Blueberry Jam
1/2 teaspoon cinnamon
2 cups unbleached all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, chilled and cut into pieces
1/2 cup half and half or light cream

Preheat oven to 425 degrees F. Butter a 2- to 3-quart heavy baking dish.

Gently stir blueberries, lemon zest, Wild Maine Blueberry Jam, and cinnamon together in a bowl, then pour into prepared dish.

Combine flour, 1 tablespoon of the sugar, baking powder, and salt in a food processor and process briefly to blend. Add butter and pulse until mixture resembles coarse meal. Pour in half-and-half and pulse just until dough begins to pull together.

Remove dough from processor and knead briefly to form a ball, adding more flour if dough is sticky. Break pieces of dough from ball and cover berries with slightly flattened pieces of dough in a "cobbled" irregular pattern. Sprinkle on remaining 2 tablespoons of sugar.

Bake until crust is lightly browned and berries are hot, 25 to 30 minutes. Remove from oven and let stand for at least 15 minutes before serving. Serve with sweetened whipped cream, vanilla ice cream or yogurt.

Recipe reprinted by permission of Vendor. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 6
Calories: 706
Fat. Total: 34g
Fiber: 5g

Carbohydrates, Total: 96g
Sodium: 348mg
% Cal. from Fat: 43%
Cholesterol: 92mg
Protein: 6g

5. Winning Rice Pudding

Categories: Desserts

Yield: 4 Servings

1/3 c Rice; long grain, converted
1/3 c Sugar
1/2 Vanilla bean split lengthwise
4 c Milk; homogenized
1 ts Butter
1 ds Nutmeg
1 ds Cinnamon
1/2 c Raisins; golden

Preheat oven to 300F. Combine rice, sugar, vanilla bean, milk, butter, nutmeg and cinnamon in large casserole dish with lid. Bake, covered 3 hours. Stir every 20 minutes for the first hour, once a hour for the next two. Stir in raisins before and at end of cooking time and remove lid. Remove vanilla bean (if using) before serving. Serve warm, cold or at room temperature. Garnish with sprinkle of cinnamon. Takes a LONG time to cook but wonderful.

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Julia G
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