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02-19-15

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Hi Everyone!
I hope you enjoy the recipes!

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Index
1. Jabbalaya
2. Jacketed Shrimps With Ginger And Mango Sauce
3. Jack's Potato Soup
4. Japanese Braised Eggplant
5. Jerk Marinade
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1. Jabbalaya

Ingredients:
1 Scallions
1 Bell pepper
Few cloves garlic
Few stalks celery
Sausage or pork chop or
Chicken
dark meat or country ham
Rice and water, 1 lb meat with this much veggie is enough for 2-3 cups rice
1/4 Cup(s) parsley
Thyme, bay leaf etc.
Tony Chachere's creole spice,

Directions: 
Brown the meat for a few minutes, then add the veggies to coat them with the juice. Add the water, herbs, and spice and boil till the meat is about cooked; add the rice and cook till the rice is done. Serve with Tabasco and French bread. This is a Cajun recipe, to make it Creole add some tomato paste, use a little more water than the rice will absorb so you have some sauce, and possibly use seafood instead of the meat. Since shrimp and crawfish cook quickly, they should be added after the rice has been going 15 minutes or so.

Posted to recipelu-digest Volume 01 Number 254 by James and Susan Kirkland on Nov 13, 1997

Nutrition (calculated from recipe ingredients) 
---------------------------------------------- 
Calories: 754 
Calories From Fat: 168 
Total Fat: 18.7g 
Cholesterol: 413.7mg 
Sodium: 504.8mg 
Potassium: 1831.5mg 
Carbohydrates: 11g 
Fiber: 3.8g 
Sugar: 4.5g 
Protein: 128.8g 

Source: FreeGroups.net

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2. Jacketed Shrimps With Ginger And Mango Sauce

Ingredients:
16 prawns
1 Tablespoon(s) Caribbean light fish spice
16 Squares filo pastry, each 10cm x 10cm
2 Egg yolks
1/2 Tablespoon(s) Grated ginger
Vegetable oil for frying
Yellow and red tomatoes
1 Mango, ripe
1 Egg yolk, hard boiled
4 Tablespoon(s) Mayonnaise
2 Tablespoon(s) Basil, fresh and finely shredded one;


Directions: 
First make the mango sauce. Peel the mango, then cut the flesh from the flat central stone. Chop the flesh coarsely. You should have about 100g of mango flesh. Put the flesh in a food processor or blender with the hard boiled egg yolk and mayonnaise and work until smooth. Press the mixture through a fine sieve into a bowl. Stir in the basil and season to taste with salt and pepper. Set the sauce aside. Peel the prawns, then make a shallow cut down the rounded back of each and remove the dark intestinal vein. Rinse the prawns and pat dry with paper towels. Marinate for 20 minutes in Caribbean light fish spice. Put a filo square on the work surface. Sprinkle ginger onto filo square. Put a prawn on top. Lightly beat the egg yolk and brush a little on the edges of the filo square. Fold 2 opposite sides of the square over the prawn and press to seal. Press the ends together to seal. Wrap and seal the remaining prawns in the same way. Heat a pan of oil for deep frying to 165-175C.When the oil is hot, add the prawns in filo, 4 at a time. Fry for 3 minutes or until golden and crisp, turning them over a few times so that they brown evenly. Drain on paper towels. Spread the mango sauce on the bottom of the plate and arrange the prawns on top. Fried skins of tomato: Immerse the tomatoes in boiling water for approximately 20 seconds. Refresh in iced water and peel off the skins. Dry on kitchen paper. Deep fry in clean vegetable oil of 160C. Place on kitchen paper. Serve with the jacketed shrimps with ginger and mango sauce.

Nutrition (calculated from recipe ingredients) 
---------------------------------------------- 
Calories: 380 
Calories From Fat: 268 
Total Fat: 30.2g 
Cholesterol: 379.1mg 
Sodium: 526mg 
Potassium: 295.5mg 
Carbohydrates: 20.2g 
Fiber: 3.5g 
Sugar: 4.2g 
Protein: 9.8g 

Source: FreeGroups.net
    

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3. Jack's Potato Soup

Ingredients:
4 Idaho potatoes
1 Tablespoon(s) Whole wheat flour
5 Cup(s) Skim milk
1 Cup(s) Water
1 Onion
4 Cloves garlic, chopped
3 Shallots
2 roma tomatoes
1 Pinch(s) Rosemary
1 Pinch(s) Saffron
1 Cup(s) Red vermouth, ideally red vermouth though white will do if absolutely necessary do not substitute red wine for the vermouth however.
1/4 Cup(s) White vermouth
2 Tablespoon(s) Olive oil, use extra virgin
it smells so much better

Directions: 
Peel potatoes and dice into cubes the size you want in your soup. Peel and dice onion and shallots; peel and chop garlic. In a large stockpot, pour the olive oil and heat over medium to low heat (around 4 on an electric range, unless you have copper pots and pans, in which case make it more like 3 or even between 2 and 3). When you smell the aroma that indicates the olive oil has heated, toss in the garlic, onions, shallots, and rosemary. Stir a little bit, enough to cook reasonably evenly, but no need to go nuts. Keep an eye on things until the onion turns translucent, but don't wait for things to turn brown. Pour in the skim milk, the water, and the diced potatoes. Cover; increase heat on range in order to bring to a boil. Once it's boiling, reduce heat to low, so that the soup can simmer. Heat the cup of red vermouth for 10 seconds in the microwave--enough to warm it a little, but not really beyond that. Throw the pinch of saffron into the cup of heated red vermouth. This will soften the strands of saffron. Let stand for 10 minutes or so while the soup simmers. Pour the saffron/vermouth mixture into the soup, making sure you get every last precious saffron strand in. (Be compulsive about this--the stuff is pricey.) Let the soup simmer for another 40 minutes to an hour. While the soup is simmering, wash the roma tomatoes, cut them in half, and scrape out the seeds with your fingers. Take a cheese grater and place it over a bowl. Run the tomato halves over the largest holes in the grater, with the sliced side facing the holes. This will take the pulp off the tomato skin, but the skin won't go through the holes, so your fingers will be safe, and you'll be left with a skin (which you may eat) and a bowl of just tomato pulp (which is what you'll use in the rest of this recipe). Once the tomato pulp has been extracted, heat a teflon skillet over low heat, dry, or a small skillet with just enough olive oil or cooking spray on it to keep the dry heat from damaging your pan. Pour in the tomato pulp and the quarter cup white vermouth. Let the pulp cook down a little bit, so that it's no longer a runny liquid, but don't let the pulp burn. What you'll have is a nice tomato puree, with a little vermouth taste giving it a slight kick. Remove from heat. When the soup is ready, pour it into a bowl, of course. Then take a teaspoon, scoop up some of the tomato puree, and put a dallop in the center of the soup. It will float, and the red puree against the backdrop of the off-white soup (with some reddish hues from the red vermouth, but mostly still white) makes a wonderful presentation. Serve immediately. If you want to really impress people, put a salad plate under the bowl in which you intend to serve the soup. Chop some fresh chives, and sprinkle the pieces around the plate before you set the bowl on it (aiming for the edges, since the bowl will of course cover the center). Variation, top with diced fresh avocado. Differs from traditional potato soup in that it aims for a thinner, lighter taste, both through the skim milk, lack of butter, and red vermouth.--

Jack Stecher's recipe, stecher@walleye.econ.umn.edu
From: Brenda Adams Date: Sat, 04 Jan 1997

Nutrition (calculated from recipe ingredients) 
---------------------------------------------- 
Calories: 5596 
Calories From Fat: 21 
Total Fat: 2.4g 
Cholesterol: 24.5mg 
Sodium: 929mg 
Potassium: 9765.4mg 
Carbohydrates: 414.8g 
Fiber: 40.4g 
Sugar: 210.2g 
Protein: 77.4g 

Source: FreeGroups.net

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4. Japanese Braised Eggplant

Ingredients:
2 Eggplants
1/2 Cup(s) Dry Sherry
1/3 Cup(s) Tamari soy sauce
1 Tablespoon(s) MOLASSES
1/4 Cup(s) Vegetable oil
8 Ounce(s) Tempeh, cubed
2 1/2 Cup(s) Chopped onions
2 Teaspoon(s) Ground fennel seeds
1/4 Teaspoon(s) Cayenne
1 Teaspoon(s) Ground coriander
1 Green bell pepper, diced
4 Cup(s) Sliced mushrooms
3 Tablespoon(s) Tomato paste
Salt to taste
Brown rice
Chopped scallions
Toasted seasme seeds

Directions: 
Leaving stems on, cut eggplants in half lengthwise. Mix together the sherry, soy sauce & molasses. Oil a baking pan. Pour sherry mixture into pan, place eggplant slices face down, cover tightly & bake at 350F for 45 minutes. Brown cubed tempeh, 1/2c of onions, 1 ts fennel & cayenne in oil for 20 minutes. Stir frequently to avoid burning. In a separate pot, saute remaining onion, coriander, remaining fennel till onions are translucent. Add peppers & mushrooms & saute 15 to 20 minutes. With a slotted spoon, lift tempeh & onions from oil & stir into sauteed vegetables. Stir in tomato paste & 2 tb braising liquid from eggplant pan. Salt filling. Turn eggplant halves over, carefully mash pulp & push to sides leaving a hollow centre. Fill each hollow with 1/4 of filling. Cover pan tightly & bake at 350F for 20 minutes til piping hot. Serve on bed of rice, pour over some juice from baking pan & sprinkle with scallions & sesame seeds.
From: "New Recipes From Moosewood"

Nutrition (calculated from recipe ingredients) 
---------------------------------------------- 
Calories: 379 
Calories From Fat: 178 
Total Fat: 20.5g 
Cholesterol: 0mg 
Sodium: 1530.2mg 
Potassium: 975.6mg 
Carbohydrates: 29.5g 
Fiber: 4.4g 
Sugar: 12.2g 
Protein: 17.5g 

Source: FreeGroups.net

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5. Jerk Marinade

Categories: None

Yield: 1 servings      

      1 lg Bunch scallions; chopped, (tops included)
      2 - 3 fresh garlic cloves
      6 - 8 scotch bonnet or habanero peppers; with seeds
      2 c  Water
    1/2 c  Fresh ground allspice berreis
      3 tb Fresh ground black pepper
      1 tb Coarse salt


(Enough for one huge pork roast or two little chickens)

Place above ingredients in blender or food processor with some of the water and blend until smooth. Add the rest of the water, plus: (you can substitute a one ounce tin of ground allspice)

Mix well. Immerse meat in marinade and let marinate at least eight hours. Slow cook over your preferred wood, if you can't get pimento wood.

Notes: The recipe recommends splitting the chickens or butter- flying the pork shoulder. As should be obvious from the ingredients, this stuff is fiery HOT HOT HOT!! And, if anyone knows of a source for pimento (allspice) wood, I'd like to know...

Posted to bbq-digest by "Loren D. Mendelsohn" on Nov 16, 1999

Source: FreeGroups.net
 
 
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