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I hope you enjoy the recipes!

[Archives ]  

1. Tabasco Classic Peppered Pecans
2. Tabor City Yam Bread 
3. Taffy Apple Salad
4. Taglarini Casserole
5. T-bone Steak And Vegetables
1. Tabasco Classic Peppered Pecans

3 Tablespoon(s) Butter or margarine
3 Cloves minced garlic
2 1/2 Teaspoon(s) Tabasco pepper sauce
1/2 Teaspoon(s) Salt
3 Cup(s) Pecan halves

A Louisiana tradition, these spicy pecans are eagerly anticipated by friends visiting your home during the holidays. The slow roasting in a low oven gives them extra crispness. They make a real nice gift, too.
Preheat oven to 250oF. In a small skillet, melt the butter over medium heat. Add the garlic, Tabasco sauce and salt; cook for one minute. Toss the pecans with the butter mixture and spread the nuts in a single layer on a baking sheet. Stirring occasionally, bake for 1 hour, or until the pecans are crisp.

From: The Tabasco Cookbook. Typed by Syd Bigger.

Nutrition (calculated from recipe ingredients) 
Calories: 2576 
Calories From Fat: 2272 
Total Fat: 269.5g 
Cholesterol: 5.1mg 
Sodium: 1506.4mg 
Potassium: 1401.4mg 
Carbohydrates: 48.7g 
Fiber: 31.7g 
Sugar: 13.1g 
Protein: 30.8g 
2. Tabor City Yam Bread

Base: Desserts

blend together to creamy consistency:
6 Tablespoon(s) Butter
1 Cup(s) Sugar

Beat in thoroughly:
2 Eggs

Add to mixture:
1 Cup(s) Cooked/ mashed sweet Potatoes

Sift together:
1/4 Teaspoon(s) Ground cloves
1/2 Teaspoon(s) Salt
1/4 Teaspoon(s) SODA
1/2 Teaspoon(s) Nutmeg
2 Cup(s) All-Purpose Flour
2 Teaspoon(s) Baking Powder
1/4 Teaspoon(s) Cinnamon

To wet mixture add dry ingredients alternately with:
1/3 Cup(s) Milk, 1/3 to 1/2

1/2 Cup(s) Chopped nuts

Preheat oven to 350 degrees. Butter 8 x 8 loaf pan. Pour into loaf pan and bake for 50-55 minutes. Top with caramel icing if desired. Freezes well. Microwave to reheat. May also be baked in lined muffin tins at 400 degrees for 15-20 minutes or in made line pan at 400 degrees for 10 minutes.

From The Yam Capital of the World! Four Rooster Inn Tabor City, North Carolina Posted to Bakery-Shoppe Digest V1 #481 by Angela L Gilliland on Dec 31, 1997 
Recipe by: Inn recipes

Nutrition (calculated from recipe ingredients) 
Calories: 3158 
Calories From Fat: 1054 
Total Fat: 121.6g 
Cholesterol: 561.7mg 
Sodium: 2674.1mg 
Potassium: 2365.2mg 
Carbohydrates: 471.7g 
Fiber: 19.5g 
Sugar: 209.5g 
Protein: 58.3g 

3. Taffy Apple Salad

1 Pineapple Chunks, 16 Oz.
2 Cup(s) Apples, unpeeled & chopped
2 Cup(s) Minature marshmallows
1/2 Cup(s) Sugar
1 Tablespoon(s) On, flour
1 Egg
1/2 Teaspoon(s) Vinegar
Drained pineapple juice
1 1/2 Cup(s) Spanish peanuts

Drain pineapple juice into saucepan. Cut pineapple chunks in half into large bowl and mix with marshmallows. Let set overnight covered. Do not refrigerate. In saucepan add to juice, flour, sugar, egg and vinegar. Cook until thick. Place in covered plastic container and refrigerate overnight (8 hours). The next day before serving, mix Cool Whip and thickened juice. Add marshmallow-pineapple mixture, apples and peanuts.

Notes: Per serving (excluding unknown items): 1847 Calories; 114g Fat(52% calories from fat); 64g Protein; 172g Carbohydrate; 181mgCholesterol; 103 mg Sodium

Posted to EAT-L Digest by Dot & Tim McChesney on Aug 2, 1997 

Nutrition (calculated from recipe ingredients) 
Calories: 2234 
Calories From Fat: 956 
Total Fat: 113.8g 
Cholesterol: 186mg 
Sodium: 1035.3mg 
Potassium: 2750.7mg 
Carbohydrates: 268.3g 
Fiber: 30.4g 
Sugar: 207.9g 
Protein: 71.9g 


4. Taglarini Casserole

Base: Meats

Number of Servings: 8

1 1/2 Pound(s) Ground beef
3 Onions, chopped
1 Tomatoes
1 Whole Kernel Corn
1 Ripe olives, sliced
2 Teaspoon(s) Chili powder
1/2 Cup(s) Margarine
2 Eggs, beaten
1 1/2 Cup(s) Cornmeal
1 Cup(s) Milk

Brown meat and onions. Stir in tomatoes, chili powder, corn, olives, and margarine. Cook 10 minutes. Beat eggs, milk, and cornmeal. Stir into meat mixture. Pour into casserole dish and bake 40 minutes at 375degrees.

Posted to MC-Recipe Digest V1 #260  Sat, 26 Oct 1996 From: peggy g seevers 

Nutrition (calculated from recipe ingredients) 
Calories: 484 
Calories From Fat: 301 
Total Fat: 33.3g 
Cholesterol: 112.7mg 
Sodium: 410.7mg 
Potassium: 479.5mg 
Carbohydrates: 25.8g 
Fiber: 3.4g 
Sugar: 4.3g 
Protein: 20.5g 


5. T-bone Steak And Vegetables

Base: Beef
Number of Servings: 2

1 Pound(s) Beef T-beef steak, cut 1" thick
1 All-purpose potato
2 Teaspoon(s) Olive oil
1/2 Teaspoon(s) Dried Italian seasoning
1 Yellow squash, cut in half lengthwise
1 Red bell pepper, in 6 wedges
2 Tablespoon(s) Grated Parmesan cheese
Salt and pepper, to taste

Pierce potato with fork. Microwave on High for 3 minutes. Cool slightly; cut lengthwise into 4 wedges. Meanwhile, combine oil and Italian seasoning; brush on cut sides of vegetables. Sprinkle with cheese. Place beef steak and vegetables on rack in broiler pan so surface of meat is 3-4 inches from heat. Broil steak and vegetables 10-15 minutes until steak is medium-rare to medium doneness, turning steak and vegetables once. Season steak with salt and pepper. (Can be grilled in steak, for added convenience.) Remove bone and carve steak crosswise into slices. Makes 2 servings.

Recipe by: North Carolina Cattlemen's Beef Council
Posted to MC-Recipe Digest by Roberta Banghart Feb 25, 1998 

Nutrition (calculated from recipe ingredients) 
Calories: 1016 
Calories From Fat: 692 
Total Fat: 77g 
Cholesterol: 165.4mg 
Sodium: 635.1mg 
Potassium: 608.2mg 
Carbohydrates: 37.1g 
Fiber: <1g 
Sugar: 13.1g 
Protein: 44.2g 


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