This issue "B" 09-25-14

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]

2. Black Bean Soup with Cilantro-Shrimp Quesadillas
3. Blackberry Cobbler
4. Blue Cheese And Cauliflower Soup
5. Braised Fall Vegetables

1/2 pound lump crab meat, canned is fine
1 tbsp mayonnaise
1 tsp lemon juice or to taste
1 tsp Dijon mustard
2 tsps minced green onions
1 tsp minced parsley
1/2 tsp salt
1/4 tsp cayenne
6 pre-made crepes
6 whole chives, blanched

In a medium bowl, gently mix together all of the ingredients, except for the crepes and chives. Spread the crepes on a flat work surface, and place 1 heaping tablespoon of the crab meat salad in the center of each.
Draw up the crepes as though making a bundle, twisting the crepe gently to enclose the crab meat. Tie a chive around the top of the bundle to seal the purse.
Serve immediately, or store in the refrigerator, tightly wrapped for no longer than 1 hour.
Serves: 2 - 3.

Source: Recipe Ross
2. Black Bean Soup with Cilantro-Shrimp Quesadillas

Dinnertime is fiesta time when you serve this twist on the perennial favorite, soup and a sandwich. Enjoy delicious recipes like this one at every meal and lose weight with a personalized diet plan from!

Makes 4 servings

1 (15-ounce) can black beans, rinsed and drained
1 (14 1/2 ounce) can fat-free chicken broth
1 cup chopped white onion
1/4 cup chopped carrots
1 bay leaf
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon cumin

1/2 lemon
12 ounces shrimp, peeled and deveined
1 teaspoon chopped fresh cilantro

2 large corn tortillas
2 tablespoons shredded reduced-fat Monterey Jack cheese

1. To make soup, spray a skillet with nonstick cooking spray; heat onions until soft. Combine all ingredients in soup pot and bring to a boil; reduce heat and simmer, 45 minutes or until carrots are tender. Remove bay leaf.

2. Meanwhile, squeeze lemon over shrimp and sprinkle with cilantro; broil, 5 minutes or until opaque. Arrange shrimp on tortillas, top with cheese and fold over. Spray skillet with nonstick cooking spray and heat tortillas, turning once, until cheese melts and outside is golden brown. Slice each tortilla in half and serve with soup.

(Per serving: 280 calories, 4 grams fat, 10 grams fiber)

Source: DietSmart Success Center
3. Blackberry Cobbler

Plan for this delicious dessert this week!

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

1 to 1-1/2 quarts fresh or frozen blackberries
2 cups (about) sugar
6 Tablespoons cornstarch, or
1/2 cup flour
2 refrigerator pie pastries
2 Tablespoons butter or margarine

Combine the blackberries, sugar and cornstarch in a bowl and mix gently. Taste and add additional sugar if desired. Let stand at room temperature for 20 minutes. If using frozen berries, thaw and combine undrained berries with the sugar mixture.

Fit 1 of the pie pastries in a 10-inch deep-dish pie plate. Spoon the berry mixture into the prepared pie plate and dot with butter. Top with the remaining pie pastry, sealing the edge and cutting vents. Bake at 400 degrees for 45 minutes or until golden brown.

4. Blue Cheese And Cauliflower Soup

Serve this simple, rich soup with French-style bread. This
recipe is also tasty when broccoli is substituted for the

Serves 4

1 Tablespoon Butter
1 medium Onion, diced
1 small Cauliflower
4 cups Chicken broth
4 ounces Blue cheese, crumbled

Melt the butter in a soup pot. Add the onion and cook until
just soft. Break off the "florets" of cauliflower into
small pieces. Discard the stems. Add the cauliflower and
broth to the pan. Bring to a boil. Reduce the heat and
simmer for 20 minutes (or until the cauliflower is very
soft). Allow to cool slightly. Carefully add the mixture to
a blender or food processor (in small batches) and puree
until smooth. Return to the pan. Whisk in the cheese (over
low flame) until blended. Serve immediately.

- Nick Sundberg
5. Braised Fall Vegetables


1 tablespoon butter or margarine
1/2 of a medium head red or green cabbage, cut into 6 wedges (about 1 pound)
12 small whole carrots (about 8 ounces with tops) or 3 medium carrots, quartered lengthwise and halved crosswise
2 cups white and/or green cauliflower florets
1 medium red onion, cut in wedges
1/4 cup water
2 tablespoons vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground cardamom


In a large skillet melt butter. Cover and cook the cabbage wedges and carrots in hot butter over medium heat for 3 minutes, stirring once or twice with a wooden spoon. 2. Gently stir in the cauliflower, onion, water, vinegar, salt, pepper, and cardamom. Bring to boiling; reduce heat. Cover and simmer for 7 to 10 minutes or just until vegetables are crisp-tender. Makes 6 to 8 servings. 
Nutritional facts per serving Calories: 74 , total fat: 4g , saturated fat: 2g , cholesterol: 5mg , sodium: 168mg , carbohydrate: 9g, fiber: 4g , protein: 2g , vitamin C: 59% , calcium: 3% , iron: 4%

Source: Dynamic Diabetics Recipes
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A CraftELady Mailing
Julia G
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