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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  


1. I Can't Believe It's All Veggie Soup
2. Ice Cream Angel Cake 
3. Iced Ambrosia Drops
4. Ideal Lasagna
5. Instant Chocolate Syrup
1. I Can't Believe It's All Veggie Soup

Base: Vegetables, Soup
Number of Servings: 12

1/2 Cup(s) TVP chunks
2 Garlic cloves
1 Cup(s) Chopped onions
1 Cup(s) Carrot chunks
5 Teaspoon(s) Vegetable broth powder
1/4 Cup(s) Uncle Ben's Conv. Rice, Uncle Ben's Conv. Rice
2 Hunt's No-Salt Tomatoes, Hunt's No-Salt Tomatoes
3 1/2 Cup(s) Water
2 Cup(s) Pinto beans, cooked
pepper to taste
1/2 Teaspoon(s) Basil, dried or 2 T fresh
1 Green beans, cut
1 Cup(s) Okra, frozen or fresh cut
Salt to taste, optional

Place all ingredients in crockpot. Cover and cook until done, about 6 hours.
Serving size: 1 Cup

12 Servings: 120 Cal, 8.25 Prot, Chol 0, Carb 21.5, Sodium 255, Fiber 2, Fat .5, Iron 5, Calcium 65, % Cal from Prot: 27% / Carb: 71% / Fat 2%

Update of old family favorite - Alice in Houston 5/07/93

Nutrition (calculated from recipe ingredients) 
Calories: 48 
Calories From Fat: 3 
Total Fat: <1g 
Cholesterol: 0mg 
Sodium: 140.9mg 
Potassium: 187.5mg 
Carbohydrates: 9.4g 
Fiber: 2.9g 
Sugar: 1.7g 
Protein: 2.4g 


2. Ice Cream Angel Cake

Prep Time 03:00
Cook Time 01:05:00

1 Pint(s) Cream
1 Pint(s) ice cream
1 Pint(s) Almond extract
1/4 Teaspoon(s) Angel food cake mix
1 Chocolate ice cream
1 Quart(s) Slivered almonds
2 Ounce(s) C&H Powdered Cane Sugar

Invert the cake onto a funnel and cool completely, about 2 hours. Remove from the pan and split into four horizontal layers. Place the bottom layer on a cake plate and spread with half of 1 QUART chocolate ice cream, top with a second cake layer and repeat with half of 1 PINT ice cream of a different flavor, add another layer and use the remaining chocolate ice cream, then top with the final cake layer; freeze until firm. Beat 2 CUPS cream until foamy then gradually add 1/4 CUP powdered sugar and 1/4 TSP almond extract. Beat until stiff peaks form. Frost the sides and top of the cake. Sprinkle with 1/4 CUP toasted slivered almonds.

Posted  on Feb 22, 1998

Nutrition (calculated from recipe ingredients) 
Calories: 6033 
Calories From Fat: 4797 
Total Fat: 495.1g 
Cholesterol: 759.5mg 
Sodium: 394.2mg 
Potassium: 4772.8mg 
Carbohydrates: 187.9g 
Fiber: 61.9g 
Sugar: 79.5g 
Protein: 134.5g 


3. Iced Ambrosia Drops

Number of Servings: 8

1/2 Cup(s) Butter Or Regular Margarine
1/2 Cup(s) Brown Sugar, firmly packed
2 Eggs, Lg
1 1/4 Cup(s) Unbleached flour, sifted
1/2 Teaspoon(s) Baking Powder
1/2 Teaspoon(s) Salt
1/2 Teaspoon(s) Cinnamon, Ground
1/2 Teaspoon(s) Cloves, ground
1/2 Cup(s) Raisins
1/2 Cup(s) Mixed candied fruits
1/2 Cup(s) Dates, chopped
1/2 Cup(s) Walnuts, coarsely chopped
1 Cup(s) Confectioners' sugar, Confectioners&#039; sugar
1 Tablespoon(s) Milk
1/2 Teaspoon(s) Vanilla

Cream the butter and brown sugar together in a medium mixing bowl, using an electric mixer on medium speed, until light and fluffy. Add the eggs, one at a time, beating well after each addition. Sift the flour, baking powder, salt, cinnamon and cloves together. Gradually stir into the creamed mixture. Stir in the raisins, candied fruit, dates and walnuts. Drop the mixture by teaspoonfuls, about 2-inches apart, on greased baking sheets. Bake in a preheated 375 degree F. oven for 8 to 10 minutes or until golden brown. Remove from the baking sheets and cool on wire racks. Frost with Vanilla Icing when completely cool. Makes 3 dozen.

VANILLA ICING: Combine all of the ingredients in a small mixing bowl and beat until smooth.

Nutrition (calculated from recipe ingredients) 
Calories: 337 
Calories From Fat: 143 
Total Fat: 16.5g 
Cholesterol: 1.9mg 
Sodium: 272.7mg 
Potassium: 230mg 
Carbohydrates: 46.4g 
Fiber: 2.4g 
Sugar: 26.9g 
Protein: 3.9g 


4. Ideal Lasagna

Base: Meats
Number of Servings: 10

1 Pound(s) Lasagna noodles
1 Pound(s) Ricotta
2 Eggs, well beaten
1/2 Pound(s) Mozzarella cheese sliced
1 Teaspoon(s) Salt
1/2 Teaspoon(s) White pepper

Make your own sauce with meat or you can use a large jar of Ragu and add meat to it. Mix ricotta with eggs. Add salt and pepper. Cook lasagna noodles according to package, 15-20 minutes. Strain. Slightly cover bottom of casserole dish (12x9 pan) with meat sauce. Then alternate layers as follows: Lasagna, Ricotta, Lasagna, grated eggs and sauce. Continue this, ending with Lasagna, and top with Mozzarella cheese slices. Sprinkle with meat sauce. Bake in oven at 350* for about 30 minutes. For a more cheesier lasagna, put a layer of Mozzarella cheese between each layer and also on top. Good Lasagna!!!

Nutrition (calculated from recipe ingredients) 
Calories: 303 
Calories From Fat: 78 
Total Fat: 8.9g 
Cholesterol: 65.8mg 
Sodium: 447mg 
Potassium: 163.2mg 
Carbohydrates: 37g 
Fiber: 1.1g 
Sugar: <1g 
Protein: 17.7g 


5. Instant Chocolate Syrup

Categories: Toppings, Desserts

Yield: 1 Servings

3/4 c Dry unsweetened cocoa
1 pn Cinnamon
1 1/4 c Water
1 ts Vanilla
1/2 c Sugar ( or use artificial sweetener)

In a heavy saucepan, combine cocoa, cinnamon and water; stir or whisk until there are no dry lumps of cocoa. Stir and cook over medium heat until mixture comes to a boil. Reduce heat; boil gently, stirring often, for 5 minutes or until mixture is thick and smooth. Cool slightly. Stir in vanilla and sweetener. Pour into a container or jar with lid. Cover and store in refrigerator for up to 3 weeks. Makes 1 cup syrup.


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A CraftELady Mailing
Julia G
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