This issue "A" 09-22-14

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]

1. Adam's Crawfish Etouffee
2. Apple Cobbler Recipe
3. Asian Chicken
4. Autumn Pumpkin Soup
5. Avocado Dip
1. Adam's Crawfish Etouffee

Try this delicious hearty recipe for your next meal!

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

2 sticks butter
3/4 cup diced onion
1/2 cup diced celery
1/3 cup diced bell pepper
1/3 cup diced onion bottoms
1/4 cup chopped parsley
3 Tablespoons chicken bouillon
1 Tablespoon paprika
1 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 quart water
1/8 cup flour
1/8 cup butter
3 pounds crawfish tails
2 Tablespoons parsley
2 Tablespoons green onion

In an 8 quart sauce pot over medium heat, melt butter and add onion, bell pepper, celery, onion bottoms and parsley. Cook until tender. Add chicken bouillon, paprika, cayenne pepper, garlic powder and black pepper. Cook and stir two more minutes. Add water and bring to a boil for 10 minutes and
thicken with roux made from flour and butter. Add crawfish tails. Just before serving add parsley and green onion tops. Serve over rice.

2. Apple Cobbler Recipe

A second slice is twice as nice

From, "To Market, To Market...A Collection of Kentucky Recipes," published in cooperation with your Daily Inbox Newsletter.


Pastry for 1 pie shell
7 cups peeled, sliced apples
3/4 cup sugar
1/4 teaspoon nutmeg
1/8 teaspoon salt
1 tablespoon lemon juice
1/2 teaspoon grated lemon rind
1/4 teaspoon cinnamon
2 tablespoons butter


1. Place apples in 8 x 12-inch or 9 x 9-inch baking dish.
2. Sprinkle apples with remaining ingredients sand dot with butter.
3. Top with rolled pie crust. Pierce with knife and bake.

Bake at 350 degrees for 1 hour.

SERVES: 6 - 8

3. Asian Chicken

Try this delicious Asian-style dinner dish.

From, "Boot Straps...A Taste of the Okalahoma Heaven" published by The Junior welfare League of Enid, Inc. in cooperation with your Daily InBox newsletter.

4 boneless skinless chicken breasts
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 (6-ounce) jar marinated artichoke hearts
2 to 4 Tablespoons olive oil
2 Tablespoons butter
8 ounces mushrooms, cut into quarters
1 (16-ounce) can diced tomatoes
2 garlic cloves
1/2 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon pepper
3 Tablespoons dry sherry
1 cup drained black olives

Cut each chicken breast into 2 to 3 pieces. Pound the chicken about 1/4 inch thick between sheets of waxed paper with a meat mallet. Coat the chicken with a mixture of the flour, 1/2 teaspoon salt and 1/4 teaspoon pepper. Drain the artichokes, reserving the marinade. Heat the reserved marinade and olive oil in a saute pan over medium heat. Brown the chicken lightly in the olive oil mixture in the pan. Spoon the chicken into a 9x13-inch baking dish, reserving the pan drippings. Add the butter to the reserved drippings. Heat until the butter melts. Stir in the mushrooms.

Saute for 3 minutes. Remove the mushrooms to a bowl. Add the undrained tomatoes, garlic, 1 teaspoon salt, oregano, basil and 1/4 teaspoon pepper to the saute pan. Simmer for 10 minutes, stirring occasionally. Pour the tomato mixture over the chicken. Drizzle with the sherry. Bake at 350 degrees for 15 minutes.

Add the artichokes and olives to the mushrooms and mix gently. Add the artichoke mixture to the chicken mixture and mix well. Bake for 10 minutes longer or until bubbly. Spoon over hot cooked brown or white rice. May be prepared in advance and stored, covered, in the refrigerator. Bring to room temperature and bake as directed.

4. Autumn Pumpkin Soup

A tasty soup to warm your soul

From,"Cooking by the Boot Straps: A Taste of Oklahoma Heaven," published in cooperation with your Daily Inbox Newsletter.


1 pound onions, chopped
3 cups sliced fresh mushrooms
1/2 cup (1 stick) butter
1/2 cup flour
2 quarts chicken stock
1 (14-ounce) can pumpkin
1-1/2 teaspoons curry powder
Salt and pepper to taste
1/2 cup half-and-half
2 Tablespoons honey


Saute the onions and mushrooms in 1/4 cup of the butter in a large saucepan until the onions are tender. Transfer the undrained onion mixture to a bowl. Heat the remaining 1/4 cup butter in the same saucepan until melted. Add the flour and mix well. Whisk in the stock gradually.

Cook until thickened, stirring constantly. Stir in the onion mixture, pumpkin, curry powder, salt and pepper. Add the half-and-half and honey and mix well. Cook just until heated through, stirring frequently. Ladle into soup bowls. Garnish each serving with a dollop of sour cream and minced fresh parsley. Serve with hot crusty French bread.

SERVES: 10 - 12

5. Avocado Dip


4 avocados
1 red onion
1/2 bunch cilantro
1 ear sweet corn
1 pint sweet grape tomatoes
juice of 1/2 lime
2 fresh jalapeņo peppers
to taste: salt, pepper


Remove avocado and dice in a bowl. Shuck corn and remove kernels from cob; add to avocado. Dice red onion, cilantro and jalapeņo. Slice tomatoes in half. Add to mixture, season with salt and pepper. Cover with plastic wrap and store in refrigerator. Be sure to press plastic wrap to surface of dip to prevent browning,
until bacon looks done. No. servings is hard to guess because you don't know how *heavy* they will be applied by some.

Source: RecipeRoss
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A CraftELady Mailing
Julia G
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