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Hi Everyone!
I hope you enjoy the recipes!

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1. La Fogata's Green Chicken Enchiladas
2. Lacto-ovo: Apple Cake 
3. Lactose-free Chocolate Cake
4. Lacy Potato Pancakes (latkes)
5. Lamb Curry
1. La Fogata's Green Chicken Enchiladas

Ethnicity: Mexican
Base: Poultry

1/4 Pound(s) Tomatillos, quartered
1/2 Cup(s) Water
1 Clove garlic, whole
2 Serrano chiles
1/4 Teaspoon(s) Salt
1/4 Teaspoon(s) Pepper
1/3 Cup(s) Cilantro leaves, loosely packed chopped
Chicken stock, if needed
2 Whole chicken breasts
Lightly salted water
1 Cup(s) Chicken stock
1 Cup(s) Peanut Oil
8 Corn tortillas
1 Cup(s) Sour cream
1 Pound(s) Mozzarella cheese, grated

Boil tomatillos in water with garlic, chiles, salt and pepper until soft, about 15-20 minutes. Puree cooked sauce in blender to liquefy. While blending, add washed cilantro leaves. Set aside. The sauce yield is about 2 and 1/2 cups. It will thicken upon standing and you may need to thin with chicken stock. Simmer chicken in lightly salted water until tender about 10-15 minutes. Cool chicken will be slightly undercooked. Shred cooked chicken and then, just prior to serving, heat in 1 cup chicken stock. This will heat chicken without overcooking. In medium skillet, heat oil to 300 degrees. Pass tortillas into hot oil for a few seconds to soften and seal. Remove carefully and set aside between paper towels. Do this just prior to assembly. Fill softened tortillas with shredded chicken and 1-2 tablespoons sauce. Roll up and place seam-side-down in casserole. Pour green sauce over top and garnish with sour cream and cheese. Place in 375-degree oven 5-8 minutes or just long enough to melt cheese.
Note: Sauce may be made a day in advance, but the dish is best when chicken is freshly prepared.
From: `Creative Mexican Cooking' by Anne Lindsay Greerland

Nutrition (calculated from recipe ingredients) 
Calories: 778 
Calories From Fat: 522 
Total Fat: 59.2g 
Cholesterol: 118.3mg 
Sodium: 701.2mg 
Potassium: 426.8mg 
Carbohydrates: 22.2g 
Fiber: 2.3g 
Sugar: 3.3g 
Protein: 40.2g 


2. Lacto-ovo: Apple Cake

2 Eggs
2 Cup(s) Sugar
1/2 Cup(s) Oil
1 Teaspoon(s) Vanilla
2 Cup(s) Flour, unbleached white
1/2 Teaspoon(s) Salt
1 Teaspoon(s) Baking soda
2 Teaspoon(s) Cinnamon
1/4 Teaspoon(s) Nutmeg
5 Apples, diced
1 Cup(s) Walnuts, chopped

Beat eggs until light & fluffy. Gradually add in sugar, oil & vanilla. Sift together flour, salt, soda, cinnamon & nutmeg (I don't sift, just mix); add to first mixture. Stir in apples & walnuts. Place in greased 9x13" pan. Bake in 350 deg. oven for 45 min. or until center springs back when touched. Allow to cool in pan on a rack for 15 min; spread with Cream Cheese Frosting (recipe follows).
1 pkg (3 oz) cream cheese
3 T butter, softened
1/2 t vanilla
1 1/2 c powdered sugar
Beat cream cheese and butter together. Add vanilla and beat. Gradually beat in powdered sugar until smooth.
Note: Both cake and frosting freeze well. -- Gina Pasquale

Nutrition (calculated from recipe ingredients) 
Calories: 4716 
Calories From Fat: 1720 
Total Fat: 198.7g 
Cholesterol: 372mg 
Sodium: 2582.5mg 
Potassium: 1698.6mg 
Carbohydrates: 707.7g 
Fiber: 34g 
Sugar: 475.8g 
Protein: 58.2g 

3. Lactose-free Chocolate Cake

Number of Servings: 8

1 1/2 Cup(s) Flour
1 Cup(s) Sugar
1/4 Cup(s) Cocoa
1 Teaspoon(s) Baking soda
1/2 Teaspoon(s) Salt
1 Teaspoon(s) Vinegar
1 Teaspoon(s) Vanilla
1/3 Cup(s) Oil
1 Cup(s) Cold water

This is a WONDERFUL, rich chocolate cake -- you'll never detect the lack of oil or eggs. I believe its origin is a 4-H Club Cookbook. I've made it for years; it's the best, basic chocolate cake I've ever had -- with or without milk & eggs!
FUNNY CAKE: Mix together first 5 ingredients. Add remaining ingredients all at once. Mix well. Spread in greased and floured 8x8" pan. Bake 350 degrees, about 30 minutes. Double recipe for 13x9" pan or Bundt pan.

Nutrition (calculated from recipe ingredients) 
Calories: 270 
Calories From Fat: 85 
Total Fat: 9.7g 
Cholesterol: 0mg 
Sodium: 304mg 
Potassium: 67.6mg 
Carbohydrates: 44.5g 
Fiber: 1.5g 
Sugar: 25.1g 
Protein: 2.9g 


4. Lacy Potato Pancakes (latkes)

Course: Breakfast
Number of Servings: 2

4 Potatoes - peeled
1 Onion
2 Eggs
1/3 Cup(s) Flour
1 Teaspoon(s) Baking Powder
1 Teaspoon(s) Salt
1 Pinch(s) Lemon pepper or pepper
 oil - for frying
Grate potatoes either using the largest holes on a four-sided hand grater, or the grater attachment on a food processor. Place potatoes in a colander and rinse under cold water to remove the starch. Be sure to allow potatoes to drain well. Grate onion, removing any excess moisture by placing in colander and pressing with the back of a wooden spoon. Combine potato and onion. Beat eggs into mixture; stir in flour, baking powder, salt and pepper. If using a food processor, combine ingredients using plastic knife attachment so potatoes remain in grated pieces. Heat 1/8" of oil in a large skillet. For each pancake, drop about 2 tablespoons of batter into the oil and flatten with the back of a wooden spoon; the flatter the pancake, the crisper it will be. Brown well on both sides. Drain well on paper towels. Keep the cooked pancakes warm in a 100 F oven. Serve with Pink Cinnamon Applesauce (see recipe) and/or sour cream. Makes about 2 dozen regular size or 5 dozen miniatures. Pancakes may be made ahead of time and refrigerate between layers of waxed paper when cooled. To reheat, place in a single layer on an ungreased cookie sheet. Bake uncovered at 450 F for 5 minutes, or until crisp and hot.
[Sorry, I couldn't find the recipe for the Pink Cinnamon Applesauce mentioned.]

Nutrition (calculated from recipe ingredients) 
Calories: 304 
Calories From Fat: 46 
Total Fat: 5.2g 
Cholesterol: 186mg 
Sodium: 1490.4mg 
Potassium: 917.7mg 
Carbohydrates: 52.3g 
Fiber: 5.2g 
Sugar: 3.2g 
Protein: 12.5g 


5. Lamb Curry

This spicy dish may bring tears to your eyes, but it will definitely have you crying for more!

From, "Traditions - A Taste of the Good Life," published in cooperation with your Daily InBox newsletter.

- 2 cooking apples, cored, pared and sliced
- 1 green pepper, chopped
- 2 onions, sliced
- 1 clove garlic, crushed
- 2 Tablespoons olive oil
- 2 Tablespoons flour
- 1 Tablespoon curry powder
- 1/2 teaspoon salt
- 1/2 teaspoon marjoram
- 1/2 teaspoon thyme
- 1 cup consomme
- 1/2 cup dry red wine
 - Juice of 1 lemon
 - Grated lemon rind
- 1/2 cup seedless raisins
- 2 whole cloves
- 2 cups lamb, cooked and diced
- 1/4 cup shredded coconut
- 1 Tablespoon sour cream

Step 1
Saute apples, green pepper, onions and garlic in olive oil until onions are limp.  Add flour, curry powder, salt, marjoram and thyme.  Mix well and cook for 5 minutes, stirring constantly.

Step 2
Add consomme, wine, lemon juice, lemon rind, raisins and cloves. Simmer for 20 to 30 minutes.  Add lamb and coconut and heat for 15 minutes.

Step 3
Just before serving, add sour cream and mix thoroughly.

HINT: Serve over hot rice with your choice of condiments: Major Grey's Mango Chutney, chopped kumquats, candied ginger, chopped green onions, orange rind, coconut, chopped egg yolks, chopped egg whites, chopped crisp bacon, raisins, cashews, pine nuts or peanuts.

SERVINGS:  4 - 6
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A CraftELady Mailing
Julia G
Tulare CA


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