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I hope you enjoy the recipes!

[Archives ]  


1. Nacho Belle Grande
2. Nagel Family Crockpot Pork chops 
3. Nanaimo Salmon And Mushroom Kebabs
4. Nantucket Scallop Chowder
5. No-Cook "Marshmallow" Frosting
1. Nacho Belle Grande

Base: Appetizers

1 Jar Salsa, 16 Ounces
1 Cream Cheese, 16 Ounces
Shredded lettuce
Green onions, diced
Tomatoes, diced
Cheddar Cheese, Shredded
Black olives, sliced
Tortilla chips

Combine salsa and cream cheese, mixing with electric mixer until fairly smooth. Spread on platter. Layer remaining ingredients in order. Serve with tortilla chips.

This recipe comes from Mary Beth Roe's Cookbook "More Family Favorites"Published by FLP Publications PO box 208 Long Prairie, Minnesota 56347 Item # f-14927
All portions of Mary Beth's proceeds go to charity.
Recipe by: Mary Beth Roe "More Family Favorites" Posted Feb 2, 1998

Nutrition (calculated from recipe ingredients) 
Calories: 248 
Calories From Fat: 111 
Total Fat: 12.6g 
Cholesterol: 9.9mg 
Sodium: 731.3mg 
Potassium: 343.9mg 
Carbohydrates: 29.7g 
Fiber: 3.8g 
Sugar: 3.7g 
Protein: 6.5g 


2. Nagel Family Crockpot Pork chops
[CraftE note: MSG has long since proved unhealthy. I personally don't recommend using it in this recipe.]

Base: Meats

Number of Servings: 5

1/2 Cup(s) Flour, all-purpose
1 Teaspoon(s) Salt
1 Teaspoon(s) Dry mustard
1/2 Teaspoon(s) Garlic powder
6 Pork chops, browned in oil
2 Tablespoon(s) Oil
1/2 Teaspoon(s) Monosodium glutamate (MSG)
1 Chicken and rice soup


Mix first four ingredients; set aside.
2. Coat pork chops with flour mixture
3. Fry Chops in oil until browned. Place in crockpot.
4. Sprinkle MSG and Soup over pork chops.

*Cover and cook on low for 8 hours/ high for 4 hour
[CraftE note: I copied and pasted this recipe. I have no idea what they were trying to say with this sentence. "Crockpot bowl for coating pork chops." I'm assuming there was some wording left out when it was previously copied and they meant to say to use the crockpot bowl for flouring the pork chops?]

Recipe by: Claudia Nagel
Posted Mar 28, 1998

Nutrition (calculated from recipe ingredients) 
Calories: 97 
Calories From Fat: 51 
Total Fat: 5.8g 
Cholesterol: 0mg 
Sodium: 478.1mg 
Potassium: 18.5mg 
Carbohydrates: 9.8g 
Fiber: <1g 
Sugar: <1g 
Protein: 1.4g 


3. Nanaimo Salmon And Mushroom Kebabs

Base: Main dish

Number of Servings: 4

2 Pound(s) Fresh salmon meat
1/2 Cup(s) Salad oil
3 Tablespoon(s) Lemon Juice
36 Mushrooms
1/2 Cup(s) Butter
2 Tablespoon(s) Fine breadcrumbs
1 Lemon, cut into wedges
Pinch of salt, pepper and parsley
fresh parsley for garnish
Salt and pepper to taste

Preheat oven to 450 F. Cooking time 15 minutes. Cut salmon meat into cube size pieces with about 1 inch sides. Mix together a marinade of salad oil, lemon juice, salt, pepper and parsley. Put salmon in marinade in a glass or enameled pan in refrigerator for 1hour. Slice mushrooms, stems and all, into large pieces. Drain salmon for 10 minutes. Melt butter in a frying pan. Toss salmon and mushrooms in melted butter. Alternate salmon and mushrooms on skewers to make kebabs. Lightly sprinkle with breadcrumbs, turning to distribute evenly. Season with salt and pepper. Put kebabs on a rack over a baking dish in the centre of oven at 450 F and cook for 15 minutes - longer if the cubes are larger than 1 inch. Take kebabs from oven and sprinkle with chopped fresh parsley. Serve at once with lemon wedges on the side.

Source: British Columbia Heritage Cookbook: by Mary Evans-Atkinson pub 1984: ISBN 0-920620-60-4 From the collection of K. Deck

Nutrition (calculated from recipe ingredients) 
Calories: 509 
Calories From Fat: 451 
Total Fat: 51.2g 
Cholesterol: 61mg 
Sodium: 38.7mg 
Potassium: 701.6mg 
Carbohydrates: 11g 
Fiber: 2.3g 
Sugar: 5g 
Protein: 7.2g 


4. Nantucket Scallop Chowder

8 Thick-cut bacon, chopped
2 Onions, chopped
1 3/4 Teaspoon(s) Dried thyme
4 Cup(s) Bottled clam juice
1/2 Cup(s) Dry white wine
2 White-skinned potatoes peeled cut into 1/2-inch pieces
1/2 Cup(s) Whipping cream
2 Tablespoon(s) 1/4 stick butter
1 Pound(s) Bay scallops

A delicious twist on clam chowder, this hearty winter soup is full of tender scallops and smoky bacon. Sauté bacon in heavy large saucepan over medium heat until crisp, about 6 minutes. Using slotted spoon, transfer bacon to paper towels and drain well. Drain all but 2 tablespoons bacon fat from saucepan. Add onions and thyme to same saucepan and sauté over medium-high heat until onions are light golden, about 10 minutes. Add 4 cups clam juice, 1/2 cup white wine and potatoes. Bring to boil. Reduce heat and simmer until potatoes are tender, about 15 minutes. Add cream and half of bacon and bring to simmer. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.) Melt 1 tablespoon butter in heavy large skillet over high heat. Add half of scallops and sauté until light golden, about 2 minutes. Add scallops to chowder. Repeat with remaining butter and scallops. Season chowder to taste with salt and pepper. Ladle chowder into bowls. Sprinkle with paprika and remaining bacon and serve immediately. 6 Servings
Bon Appétit December 1995
Posted by Sandy on Feb 25, 1998

Nutrition (calculated from recipe ingredients) 
Calories: 1668 
Calories From Fat: 600 
Total Fat: 68.3g 
Cholesterol: 224.1mg 
Sodium: 221.8mg 
Potassium: 3576.1mg 
Carbohydrates: 232.5g 
Fiber: 23g 
Sugar: 71.2g 
Protein: 18.1g 


5. No-Cook "Marshmallow" Frosting

Categories: Cakes

Yield: 1 Servings

1/4 ts Salt
2 Egg whites
1/4 c Sugar
3/4 c Corn syrup, clear

Beat salt and egg whites with electric mixer until soft peaks form. Gradually add sugar, about 1 tablespoon at a time, beating until smooth and glossy. Continue beating and add corn syrup, a little at a time, beating after each addition until frosting peaks. Makes enough to frost 9" layer cake.

Source: Lily White Corn Syrup label Best Foods Canada Inc. Box 500, Etobicoke, Ontario M9C 4V5

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