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I hope you enjoy the recipes!

[Archives ]  


1. Quaker Bonnet Mousse Glace
2. Quarterback Crunch 
3. Quarter-hour Sweet-n-sour 
4. Quesadilla Pizza
5. Quiche For A Crowd
1. Quaker Bonnet Mousse Glace

Try this yummy dessert.

From, "Great Lake Effects...Buffalo Beyond Winter and Wings" published by The Junior League of Buffalo, Inc. in cooperation with your Daily InBox newsletter.

4 cups whipping cream
1 cup baking cocoa
3/4 cup confectioners' sugar
2 Tablespoons dark rum
1 Heath bar, finely ground

Chill a mixer bowl and beaters. Combine the whipping cream, baking cocoa, confectioners' sugar and rum in the chilled mixer bowl. Beat at low speed with chilled beaters.  Beat at high speed until stiff peaks form, scraping the bowl occasionally; do not overbeat. 
Spoon into a serving bowl; sprinkle with the candy bar. May serve immediately or freeze in a round dish and cut into wedges.

2. Quarterback Crunch

5 Quart(s) Popped popcorn
2 Cup(s) Miniature marshmallows
1 Cup(s) Whole roasted almonds
2 Cup(s) Light Brown Sugar
1/2 Cup(s) Light corn syrup
1/2 Pound(s) Butter
1/4 Teaspoon(s) Cream Of Tartar
1 Teaspoon(s) Salt
1 Teaspoon(s) Baking soda

In lg roasting or baking pan, combine popped corn, marshmallows, and almonds. Set aside. In 2 1/2 qt saucepan, combine brown sugar, corn syrup, butter, cream of tartar, and salt. Bring to boil, stirring over med high heat. Stirring constantly, boil rapidly to hard ball stage, 260F on candy thermometer, about 5 mins. Remove from heat. Stir in baking soda quickly but thoroughly. Pour immediately over popcorn mixture. Stir gently until well coated. Turn out at once on wax paper, spread apart and allow to cool completely. Break apart and store in air tight container. Makes about 6 qts. Posted to MealMaster Recipes List, Sat, 1 Jun 1996

Nutrition (calculated from recipe ingredients) 
Calories: 3732 
Calories From Fat: 2610 
Total Fat: 301.1g 
Cholesterol: 487.6mg 
Sodium: 3724mg 
Potassium: 1522.9mg 
Carbohydrates: 253.7g 
Fiber: 31g 
Sugar: 138.7g 
Protein: 45.4g 

3. Quarter-hour Sweet-n-sour

Base: Main dish

Number of Servings: 4

2 Tablespoon(s) Vegetable oil
10 Ounce(s) Frozen chicken breast chunks breaded
16 Ounce(s) Frozen vegetable mixture broccoli red peppers bamboo shoots and Mushrooms
2 Cup(s) Cooked rice
1/2 Cup(s) Sweet and sour sauce
1/2 Teaspoon(s) Salt

Cook chicken in hot oil in large skillet over medium-high heat 5 to 7 minutes, turning once. Remove from pan; drain on paper towels. Stir in vegetables and cook 2 to 3 minutes. Stir in rice, chicken, sauce, and salt. Cook until thoroughly heated, about 2 to 3 minutes.

Source: Rice the Timely Ingredient Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias File 

Nutrition (calculated from recipe ingredients) 
Calories: 395 
Calories From Fat: 135 
Total Fat: 15.3g 
Cholesterol: 60.2mg 
Sodium: 423.4mg 
Potassium: 572.2mg 
Carbohydrates: 35.7g 
Fiber: 3.1g 
Sugar: 4g 
Protein: 29.6g 

4. Quesadilla Pizza

Base: Appetizers

Number of Servings: 2

2 Flour tortillas, 6-7"
1/4 Cup(s) Shredded cheddar cheese
Olive oil
1/4 Cup(s) CONTADINA Pizza Squeeze Pizza Sauce
1/4 Teaspoon(s) Ground cumin
2 Tablespoon(s) Refried beans
1 Tablespoon(s) Dried green chiles
1 Tablespoon(s) Thinly sliced green onion
1 Tablespoon(s) Sliced ripe olives
1 Tablespoon(s) Shredded Monterey Jack cheese

Sprinkle one tortilla with Cheddar cheese; top with second tortilla. Brush lightly with oil; place on baking sheet. Bake in preheated 450'F. oven for 4 minutes. In small bowl, combine pizza sauce and cumin; spread on tortilla. Spoon on refried beans; sprinkle with chiles, green onion, olives and Monterey Jack cheese. Bake in preheated 450'F. oven for 3 minutes longer or until cheese is melted. Cut into wedges. 

Nutrition (calculated from recipe ingredients) 
Calories: 1116 
Calories From Fat: 525 
Total Fat: 60.4g 
Cholesterol: 92.8mg 
Sodium: 3810mg 
Potassium: 1340.4mg 
Carbohydrates: 95.2g 
Fiber: 4g 
Sugar: 6.6g 
Protein: 51.9g 

5. Quiche For A Crowd

Number of Servings: 12

2 2/3 Cup(s) All-Purpose Flour
1 1/4 Teaspoon(s) Salt
1 Cup(s) Shortening
8 Ounce(s) Package cream cheese softened
12 Eggs
4 Cup(s) Milk
1/3 Cup(s) Grated parmesan cheese
2 Tablespoon(s) Chopped chives
1/2 Teaspoon(s) Dried oregano leaves
1/4 Teaspoon(s) Pepper
6 Ounce(s) Jarlsberg cheese, shredded 1 1/2 cups
6 Ounce(s) Gruyere cheese, shredded 1 1/2 cups

Makes 12 main-dish servings
Ice water Fresh chives for garnish about 11/2 hours before serving:
1. In a medium bowl, stir flour and salt; cut in shortening to resemble coarse crumbs. Stir in 6 to 7 tablespoons icewater, a tablespoon at a time, until pastry just holds together.
2. Roll three-fourths of pastry into a rectangle 3 inches larger all around than 13x9-inch baking dish. Line baking dish with pastry; trim pastry edge, leaving 1-inch overhang. Fold overhang under; firmly press edge onto rim.
3. Roll trimmings and remaining pastry 1/8-inch thick. With floured 1/2 inch round canape cutter, cut out as many rounds as possible. Moisten edge of pastry rim with water; place rounds on edge, overlapping slightly; press with fingertips. Reroll trimmings and cut more rounds if necessary.
4. In large bowl, with mixer at low speed, beat cream cheese until smooth. Add eggs, one at a time, until blended, scraping bowl with rubber spatula. Beat in milk and next 5 ingredients. 
5. Preheat oven to 375 F. Sprinkle shredded cheeses evenly over bottom of pie crust; pout egg mixture over cheeses. If you like, arrange fresh chives on top to make a pretty design. Bake 45 minutes or until knife inserted in center comes out clean.

From Gemini's MASSIVE MealMaster collection.

Nutrition (calculated from recipe ingredients) 
Calories: 503 
Calories From Fat: 317 
Total Fat: 35.6g 
Cholesterol: 240.9mg 
Sodium: 987.3mg 
Potassium: 256.6mg 
Carbohydrates: 26.5g 
Fiber: <1g 
Sugar: 5.1g 
Protein: 18.3g 

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