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I hope you enjoy the recipes!

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1. Radicchio And Watercress Salad With Parmesan Curls
2. Ragu Casserole With Garlic Sauce 
3. Rainbow Cake
4. Ranch Beans
5. Rosemary-Smoked Lamb Chops
1. Radicchio And Watercress Salad With Parmesan Curls

2 Tablespoon(s) White-wine vinegar
1/2 Teaspoon(s) Dijon-Style mustard
2 Teaspoon(s) Finely chopped fresh parsley leaves
1/3 Cup(s) Extra-virgin olive oil
2 Watercress, trimmed washed well spun dry and separated into small sprigs
2 Head radicchio, shredded fine washed well and spun dry
3 Scallions, sliced
6 Ounce(s) Parmesan at room temperature shaved into curls with a vegetable peeler

In a small bowl whisk together the vinegar, the mustard, the parsley, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a large bowl toss together the watercress, the radicchio, and the scallions, pour the dressing over the salad greens, and toss the mixture well. Transfer the salad to a serving bowl and arrange the Parmesan curls on top. Serves 8. Gourmet December 1990

Nutrition (calculated from recipe ingredients) 
Calories: 874 
Calories From Fat: 553 
Total Fat: 62.9g 
Cholesterol: 149.7mg 
Sodium: 2638.8mg 
Potassium: 346mg 
Carbohydrates: 11.3g 
Fiber: <1g 
Sugar: 2.3g 
Protein: 66.2g 


2. Ragu Casserole With Garlic Sauce

1/2 Pound(s) Dried pasta, a fluffy shape like corkscrews
2 Cup(s) White sauce, recipe follows
4 Cup(s) Thick tomato sauce
1/3 Cup(s) Bread crumbs
Grated parmesan cheese
4 Tablespoon(s) Butter
4 Tablespoon(s) Flour
3 Cloves Garlic, peeled and crushed
2 Cup(s) Milk
Salt and pepper

The white sauce is a pretty quick fix. This can be assembled like a lasagna, but I like to get it into the oven with a bit less fuss. Serve with a big green salad. Serves 4 or 5. (cheeses are optional)** 

1. Make the white sauce while cooking off the pasta.
2. White sauce: Melt the butter and stir in the flour. Add the garlic and stir until the garlic begins to brown.
3. Gradually whisk in the milk, making sure it is always smooth. Stir in salt and pepper to taste and gently simmer for about 5 minutes. Fish out the garlic, mash it, and stir it back in.
4. Drain the pasta and toss with the ragu. Put it in a baking dish. Pour the white sauce over the top and sprinkle with bread crumbs. Bake until brown and bubbly. Serve with parmesan cheese. 

Posted to KitMailbox Digest by G Adams on Apr 5, 1998 

Nutrition (calculated from recipe ingredients) 
Calories: 2033 
Calories From Fat: 962 
Total Fat: 109.7g 
Cholesterol: 310.8mg 
Sodium: 8831.3mg 
Potassium: 5611.8mg 
Carbohydrates: 168.6g 
Fiber: 25.9g 
Sugar: 90.1g 
Protein: 110.9g 

3. Rainbow Cake

Number of Servings: 14

1 1/2 Cup(s) Cake flour
1 Teaspoon(s) Baking Powder
1 Teaspoon(s) Baking soda
1/4 Teaspoon(s) Salt
1/4 Cup(s) 70% buttermilk-vegetable oil spread at room temperature
1 Cup(s) Granulated Sugar
1 Egg, separated & divided
1 Teaspoon(s) Vanilla
1 Egg white
2/3 Cup(s) Lowfat buttermilk
1/2 Cup(s) Flaked sweetened coconut frosting-spread
3 Cup(s) Confectioner's sugar
1/2 Teaspoon(s) Rum extract
2 Tablespoon(s) 1% low-fat milk, divided
Red, yellow green and blue Food coloring

Preheat oven to 350F. Coat 9" springform pan with nonstick spray. In bowl mix flour, baking powder, baking soda and salt. In another bowl with mixer at medium speed beat vegetable oil spread until smooth. Beat in granulated sugar until blended. Beat in egg yolk until light, then vanilla. In another bowl with clean beaters beat both egg whites at medium-high speed until soft peaks form. Alternately fold flour and buttermilk into yolk mixture, beginning and ending with flour. Fold in egg whites and coconut. Pour into prepared pan. Bake 30 minutes or until firm and toothpick inserted into center comes out clean. Cool completely in pan on rack. In bowl mix confectioners' sugar, vegetable oil spread, vanilla and rum extracts and salt. Add 1 tablespoon milk. With mixer at medium speed, beat until smooth. Stir in 1 tablespoon milk. Place 2 tablespoons frosting in small bowl; tint pink. In another bowl, tint 3 tablespoons frosting yellow. Tint 1/4 cup frosting green and remaining frosting light blue. Remove cake from pan. Cut vertically in half through center to make 2 half moons. Using 3" diameter round cutter, cut out half moon from straight side of each cake half to make rainbow shape. Discard cutouts. Spread 2 tablespoons blue across flat top of 1 cake half. Stack other cake half on top and press together. Place on platter. Spread all vertical sides, including cutout side, with blue. Spread pink in 1" wide strip to form shortest arc of rainbow. Follow with yellow arc, then green. Makes 14 servings. 

Per serving: 254 calories; 2 g protein; 7 g fat; 16 mg cholesterol, 46 g carbohydrate, 232 mg sodium.

Your time in the kitchen: 1 hour. Ready to serve in 2 hours, 35 minutes.

Sneak peak at irresistible, guilt-free treats from Richard Simmons' brand-new cookbook, "Sweetie Pie", printed in Woman's World, 11/4/97 issue.

Recipe by: Woman's World 11/4/97, Richard Simmons

Posted to MC-Recipe Digest V1 #879 on Nov 01, 1997 

Nutrition (calculated from recipe ingredients) 
Calories: 275 
Calories From Fat: 61 
Total Fat: 6.8g 
Cholesterol: 13.8mg 
Sodium: 301.2mg 
Potassium: 69mg 
Carbohydrates: 50.6g 
Fiber: <1g 
Sugar: 37g 
Protein: 2.5g 


4. Ranch Beans

1 Lima beans, rinsed and drained
1 Dark red kidney beans rinsed and drained
1 Pork and beans, not rinsed or drained
1 Cup(s) Ketchup
1/2 Cup(s) Sugar
1/2 Cup(s) Brown sugar
1 Teaspoon(s) Vinegar, cider is best
1 Teaspoon(s) Mustard
1 Onion, chopped
1/2 Pound(s) Bacon, cooked drained and crumbled
1/2 Pound(s) Extra lean ground beef

Cook, drain and crumble meats separately and set aside. Mix in large container ketchup, sugars, vinegar and mustard. Add onions. Add beans, meat and bacon. Bake at 350 F for 45 minutes. It is like chili, but more BBQy.

Posted to EAT-L Digest 12 Dec 96 From: Felicia Pickering

Nutrition (calculated from recipe ingredients) 
Calories: 3066 
Calories From Fat: 1190 
Total Fat: 131.5g 
Cholesterol: 300.5mg 
Sodium: 6403.1mg 
Potassium: 4611.4mg 
Carbohydrates: 370.2g 
Fiber: 42.2g 
Sugar: 273.6g 
Protein: 115g 


5. Meat and Poultry:
Rosemary-Smoked Lamb Chops

from Stop and Smell the Rosemary, Recipes and Traditions to  Remember


6 to 8 sprigs fresh rosemary

1/4 cup olive oil
2 tablespoons chopped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
8 rib or loin lamb chops, 1 inch thick


Cover rosemary sprigs with water and soak 30 minutes.

Prepare grill.  Position rack 4 to 6 inches above coals.  Whisk oil, rosemary, salt, and pepper in a small bowl.  Rub a small amount of this mixture on each chop.  Reserve remainder.  Drop a few soaked rosemary sprigs onto the coals.  Grill chops, turning occasionally.  Brush lightly with remaining rosemary mixture and grill until browned, about 4 minutes.  Drop remaining rosemary sprigs on coals.  Continue to cook, turning once again and basting with rosemary mixture, another 4 minutes.  Serve immediately.


Copyright 1996 The Junior League of Houston, Inc.  All rights reserved.  Visit
The Junior League of Houston web site ( to purchase copies of Stop and Smell the Rosemary, Recipes and Traditions to Remember and other fine cookbooks, or call (713) 627-COOK.

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