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Hi Everyone!
I hope you enjoy the recipes!

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1. Oak Knoll Creme Fettuccine
2. Oat Bran Banana Bread
3. Ob's Tortilla Soup
4. Obscene Chocolate Cheesecake
1. Oak Knoll Creme Fettuccine

Base: Pasta

Number of Servings: 6

6 Tablespoon(s) Butter
2 Cloves garlic, minced
1 Teaspoon(s) Flour
1 Cup(s) Oak Knoll Chardonnay
1 Cup(s) Cream
3/4 Cup(s) Tomatoes, seeded and chopped
1/2 Cup(s) Minced fresh dill
3 Cup(s) Steamed vegetables; asparagus, mushrooms, and red pepper
1 Pound(s) Fettuccine, cooked al dente
3/4 Pound(s) Cooked shrimp or crab
Freshly grated parmesan cheese
Toasted hazelnuts

Melt butter, sauté garlic until soft. Stir in flour, cook 1-2 minutes. Slowly add Chardonnay, stirring constantly, then add cream, tomatoes, and dill. Simmer 5-10 minutes, add salt and pepper to taste. Stir steamed vegetables into hot fettuccine, then add sauce and seafood. Toss until mixed well. Serve on warm plates, topped with Parmesan cheese and toasted hazelnuts. Serves 6. Posted by Gram Wag on Mar 18, 1998

Nutrition (calculated from recipe ingredients)
Calories: 737
Calories From Fat: 615
Total Fat: 69.9g
Cholesterol: 134.8mg
Sodium: 892.4mg
Potassium: 245.3mg
Carbohydrates: 6.4g
Fiber: <1g
Sugar: <1g
Protein: 23.7g

2. Oat Bran Banana Bread

Base: Breads

Number of Servings: 12

3/4 Cup(s) Water
1/2 Cup(s) Mashed bananas
1 Egg
1/2 Cup(s) Oat bran
2 3/4 Cup(s) Gold Medal Better For Bread Flour
3 Tablespoon(s) Sugar
1 1/2 Teaspoon(s) Salt
1 1/2 Tablespoon(s) Nonfat dry milk
1 1/2 Teaspoon(s) Dry yeast

Add ingredients to pan in order listed. Program for regular bread and push start.
Recipe by: 366 Low-Fat Brand-Name Recipes
Posted to brand-name-recipes by Meg Antczak on Apr 07, 1998

Nutrition (calculated from recipe ingredients)
Calories: 115
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 15.5mg
Sodium: 298.7mg
Potassium: 41.6mg
Carbohydrates: 23.4g
Fiber: <1g
Sugar: 3.3g
Protein: 3.5g


3. Ob's Tortilla Soup

Ethnicity: Mexican

3 Garlic cloves, minced
16 Ounce(s) Vegetable stock
2 Yellow onions, diced
1 Tablespoon(s) Chili powder
2 Tablespoon(s) Olive oil, opt
1/2 Tablespoon(s) Cumin
8 Ounce(s) Canned whole green chilies
Salt & pepper
2 Fresh jalapeno chilies
Corn tortillas

In a large soup pot, saute garlic and onions in the olive oil (or a little water) until translucent. Spread whole canned chilies out on a cutting board and cut into thin strips. Wearing rubber gloves, cut jalapeno chilies in half; remove and discard seeds. Dice jalapenos. Add peppers and all remaining ingredients except spices. Bring to a boil. Add spices and continue on low boil for 30 minutes. Reduce heat to simmer and simmer 30 minutes more. To serve, cut tortillas into thin strips, about 2x1/4". Ladle hot soup into bowls. Garnish liberally with tortilla strips. May be sprinkled with Parmesan cheese, if desired.

Nutrition (calculated from recipe ingredients)
Calories: 740
Calories From Fat: 81
Total Fat: 9.7g
Cholesterol: 0mg
Sodium: 172.1mg
Potassium: 726.2mg
Carbohydrates: 153.7g
Fiber: 19.5g
Sugar: <1g
Protein: 20g


4. Obscene Chocolate Cheesecake

Base: Desserts

1 Box chocolate wafer crumbs
1 1/4 cups
1/2 Stick butter, melted
2 Tablespoon(s) Brown sugar
8 oz Cream Cheese, softened

Combine ingredients, press into a greased 9-inch springform pan (you know, the kind where the sides come off after baking) Filling 1/3 cup flour, 1/4 tsp baking soda, (scant) 8 oz sweet chocolate, 3 large eggs, 3/4 cup sugar, 8 oz cream cheese softened, 1 1/4 cups heavy cream; unwhipped, 1/4 tsp vanilla extract. Preheat oven to 325. Sift flour and baking soda, set aside. Melt chocolate (use double boiler), remove from heat and cool slightly. In small bowl, beat eggs until thick. Beat in sugar, one Tbls. at a time, until mixture is thick and ivory colored. Without washing beater (no licking!) beat cream cheese until fluffy in large bowl, add cream and vanilla, beating until smooth and of whipping cream consistency. Add chocolate, beating gently to blend. With spatula, fold in egg mixture, then fold in flour mixture. Bake 1 1/2 hours at 325 degrees. Cool; top will crack and cave in slightly, fill this area with topping and chill. Serve cold or at room temperature. Topping 1 Tbls. powdered sugar sifted, 5 tsp creme de cacao, 3/4 cup whipping cream, crushed chocolate wafer crumbs, whip cream, sugar and creme de cacao, spread over cheesecake. Sprinkle some crumbs for decoration.

Nutrition (calculated from recipe ingredients)
Calories: 944
Calories From Fat: 813
Total Fat: 92.4g
Cholesterol: 289.4mg
Sodium: 223.9mg
Potassium: 104.5mg
Carbohydrates: 27.4g
Fiber: 0g
Sugar: 26.7g
Protein: 5.9g



corn on the cob
butter or margarine
Corn toppings (optional)
grated parmesan
chili powder
Preheat your oven to 350F  Remove the husks and silk from the corn and rinse with water. Pat them dry and spread a little butter or margarine on the corn before wrapping them individually in foil.
Place on the middle rack in the oven and roast them for 30 min.
Spread as much or as little of the topping as you like.
Note: If you plan on leaving the husks, just remove the silk. Spread a little of the butter and refold the husks back into place. Put them directly on the oven middle rack and roast for 30 min.

Source: Jared
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A CraftELady Mailing
Julia G
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