This issue "XYZ" 09-18-14

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]

1. Xmas Ale 1
2. X's Spinach Salad
3. Ya Gotta Empanada
4. Yam Dessert Squares
5. Zacatecan Enchiladas
1. Xmas Ale 1

Number of Servings: 54

1/4 Pound(s) Australian light extract Malt, liquid
1/2 Pound(s) Crystal malt
1/4 Pound(s) Chocolate malt
1/8 Pound(s) Flaked barley
1/2 Cup(s) Brown sugar
1/2 Ounce(s) Northern Brewer hops
1/2 Stick cinnamon
1 Teaspoon(s) Whole clove
1 Ounce(s) Cascade, finishing Ale yeast

Add all the grain and malt into the water and boil. After it starts to boil, add Northern brewer and spices. After about 45 minutes, turn off heat, add the Cascade. After 20 minutes, filter into carboy. Pitch yeast when cool. Clarify and bottle in a week. I had a party and everyone liked this brew (1 month aging.) It has a medium head, a pleasant hint of spices (not strong but very noticeable) and smooth taste.

Primary Ferment: 1 week
Recipe By : Phoebe Couch
Date: 05/29

Nutrition (calculated from recipe ingredients)
Calories: 16
Calories From Fat: <1
Total Fat: <1g
Cholesterol: <1mg
Sodium: <1mg
Potassium: 9.4mg
Carbohydrates: 3.7g
Fiber: <1g
Sugar: 2.5g
Protein: <1g

2. X's Spinach Salad

Base: Salads

Number of Servings: 4

2 Bunches spinach, washed
Drained, stems removed
1 Onion, thinly sliced
2 Eggs, hard cooked chopped
2 Tomatoes, cut into wedges
4 Strips bacon, crumbled
1 Asparagus spears
1/2 Cup(s) Sugar
1 Cup(s) Safflower oil
1 Teaspoon(s) Mustard
1 Teaspoon(s) Salt
1/2 Cup(s) Vinegar
1 Teaspoon(s) Whole celery seeds
1 Tablespoon(s) Grated onion

Prepare dressing first: blend together sugar, oil, mustard and salt. Add vinegar, celery seeds and grated onion; shake or beat well. Chill. Mix together all salad ingredients, except asparagus spears. Pour chilled dressing over all and toss until well coated. Arrange asparagus spears on top. Chill well before serving. It is best the next day.

Nutrition (calculated from recipe ingredients)
Calories: 935
Calories From Fat: 722
Total Fat: 81.2g
Cholesterol: 143.7mg
Sodium: 1645.5mg
Potassium: 773.9mg
Carbohydrates: 39.2g
Fiber: 4.9g
Sugar: 29.7g
Protein: 16.2g

3. Ya Gotta Empanada

Base: Main dish

Number of Servings: 4

1 Spanish rice mix 4.4 to 6.8 oz. prepared according to package directions
1 Chunk breast of chicken
6-3/4 oz drained Flaked
4 Ounce(s) Cheddar Cheese, Shredded
1/2 Cup(s) Sliced green onions
1/4 Cup(s) Chopped ripe olives
1 refrigerated pie crust 15 oz.

Combine rice, chicken, cheese, onions, and olives. Spoon half of rice mixture on half of each pie crust. Fold crust over filling. Seal and crimp edges. Bake at 400 degrees 20 to 22 minutes or until golden brown. Cut each empanada in half.
Source: Rice the Timely Ingredient
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias

Nutrition (calculated from recipe ingredients)
Calories: 128
Calories From Fat: 90
Total Fat: 10.3g
Cholesterol: 29.8mg
Sodium: 251.2mg
Potassium: 63mg
Carbohydrates: 1.8g
Fiber: <1g
Sugar: <1g
Protein: 7.3g

4. Yam Dessert Squares

Base: Dessert

Number of Servings: 16

1 Yellow cake mix less 1 cup
1/2 Cup(s) Margarine, melted
1 Egg
3 Cup(s) Mashed yams
1 Tablespoon(s) Pumpkin pie spice
1/2 Cup(s) Brown sugar
2 Eggs
2/3 Cup(s) Milk
1 Cup(s) Cake mix, reserved from crust
1/4 Cup(s) Sugar
1 Teaspoon(s) Cinnamon
1/2 Cup(s) Margarine
1 Cup(s) Pecans

Grease bottom of 13x9 inch pan. Reserve one cup of cake mix for topping. Combine remaining cake mix, margarine and egg. Press into pan. Prepare filling by combining all ingredients until smooth. Pour over crust. For topping, combine all ingredients. Sprinkle over filling. Bake in preheated 350 degree oven for 55 to 60 minutes, until knife inserted in center comes out clean. Cool; cut in squares. Serve with whipped cream or topping, if desired. Yields 16 large squares. From <A Taste of Louisiana>.

Nutrition (calculated from recipe ingredients)
Calories: 208
Calories From Fat: 152
Total Fat: 17.4g
Cholesterol: 38.5mg
Sodium: 176mg
Potassium: 75.5mg
Carbohydrates: 11.9g
Fiber: <1g
Sugar: 10.6g
Protein: 2.6g

5. Zacatecan Enchiladas

Ethnicity: Mexican

18 tortillas
1/4 Kilogram(s) Pork back
6 Chilies poblanos, poblano peppers
1 Cup(s) Queso fresco, farmer's cheese may be substituted broken up
1 Cup(s) Sour cream
1 Head lettuce
Cook the meat, let cool a little, pick off any remaining hairs, and then fry lightly. Toast, peel, hollow out and grind up the chilies. Mix with the sour cream and add half of the queso fresco. Bring the mixture to a boil and then remove from heat (but do not let it get cold). Fry the tortillas lightly, soak them in the sauce, fill them with the pork and close them. Place the enchiladas on a plate and pour the remaining salsa on top. Garnish with lettuce and cheese. Serve very hot. Posted to recipelu-digest Volume 01 Number 218 by James and Susan Kirkland on Nov 07, 1997

Nutrition (calculated from recipe ingredients)
Calories: 4014
Calories From Fat: 2978
Total Fat: 333.2g
Cholesterol: 411.8mg
Sodium: 4578.3mg
Potassium: 1422.6mg
Carbohydrates: 153g
Fiber: 9g
Sugar: 24g
Protein: 99.7g

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