This issue "V" 

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. V-8 Vegetable Soup
2. Vacuum Cleaner Bars 
3. Vale'rie's Tuna Casserole
4. Veal Cordon Blue
5. Vegan Cole Slaw
1. V-8 Vegetable Soup

1 V-8
1 Soup bone or one chuck roast cubed or any other type of meat my sister now uses chicken instead of beef
1 Each: corn, peas cut green beans carrots
4 Mixed vegetables
1 Finely chopped onion if desired
2 Stalks finely chopped celery if desired

Sorry that this is not in meal master format, but it is coming from my head. This is a vegetable soup my mother has made for years and I have done the same. There was never a need to format it.

Place v-8 and bone or meat in a stock pot or large pan. Open all cans of vegetables and drain juice into the stock pot. Refrigerate veggies until later. Add chopped onion and celery. Cover and cook on low heat until meat is tender and veggies are tender. Add the veggies and cook until heated through. Invite the family to stop in on a cold day and eat all day long. At least that's what we did. :) I don't know if this is it or not, but we all loved it. Posted by Mary L. Taylor on Tue, 24 Sep 1996.

Nutrition (calculated from recipe ingredients) 
Calories: 63 
Calories From Fat: 2 
Total Fat: <1g 
Cholesterol: 0mg 
Sodium: 76.9mg 
Potassium: 412.5mg 
Carbohydrates: 14.1g 
Fiber: 3.5g 
Sugar: 6.8g 
Protein: 2g 


2. Vacuum Cleaner Bars

Number of Servings: 24

1/2 Cup(s) Margarine, melted
1 Yellow cake mix *Use plain cake mix without pudding added.
3 Eggs
8 Ounce(s) Package cream cheese, soft
1 Pound(s) Powdered sugar
1/2 Cup(s) Flaked coconut
1/2 Cup(s) Chopped walnuts or pecans

Combine margarine, cake mix and one egg. Stir together until dry ingredients are moistened. Pat mixture into bottom of well-greased 15x10 inch jellyroll pan. Bake for 10 minutes at 325~F. Beat remaining two eggs lightly then beat in cream cheese and powdered sugar. Stir in coconut and nuts. Pour over mixture in jellyroll pan. Bake at 325~F for 45 to 50 minutes or until golden brown. Cool to room temperature before cutting into squares.

Nutrition (calculated from recipe ingredients) 
Calories: 156 
Calories From Fat: 72 
Total Fat: 8.1g 
Cholesterol: 33.6mg 
Sodium: 95.5mg 
Potassium: 30.2mg 
Carbohydrates: 20.2g 
Fiber: <1g 
Sugar: 19.8g 
Protein: 1.4g 

3. Vale'rie's Tuna Casserole

Base: Pasta
Number of Servings: 3

1 Box Macaroni and Cheese Dinner Mix [We use regular Kraft]
6 Ounce(s) Tuna in water, drained or Ham
1 Cream Of Mushroom Soup, or Cream of celery
1/2 Cup(s) Milk
3 Cup(s) Shredded cheddar cheese approx divided
1/4 Cup(s) Seasoned bread crumbs approximately
Preheat oven to 350 degrees. Cook macaroni and cheese according to directions on the box. Add tuna, soup, milk (yes, 1/2 cup more milk) and 1 cup of the cheese. You may use less cheese if desired, or omit entirely if you really want to. It does add more of a homemade flavor though. Stir well and pour into a casserole dish. Toss remaining cheese with bread crumbs. Use your judgement on the amount, and you can increase the amount of cheese desired as well. Make enough to nicely cover your casserole dish. Sprinkle cheese/crumb mixture over your casserole. Bake for 15 - 20 minutes, or until topping bubbles and gets anice light brown colour to it. NOTES : Not your typical Tuna Casserole, imo. Original recipe taken from The Starving Students' Cookbook by Dede Napoli, but I've modified it so claim it as my own. ;-) Recipe by: "Valerie Whittle" Feb 7, 1998

Nutrition (calculated from recipe ingredients) 
Calories: 929 
Calories From Fat: 536 
Total Fat: 62.7g 
Cholesterol: 201.2mg 
Sodium: 3137.7mg 
Potassium: 872.1mg 
Carbohydrates: 35.4g 
Fiber: 3.7g 
Sugar: 9.2g 
Protein: 66.4g 


4. Veal Cordon Blue

Base: Meats
Number of Servings: 4

1 1/2 Pound(s) Veal, cut up for stewing
2 Tablespoon(s) Butter or margarine
2 Tablespoon(s) Flour
1 1/2 Cup(s) Beef bouillon
1 Tomato, sliced
3 Fresh mushrooms, sliced
1 Onion, minced
1 Bay leaf
1 Tablespoon(s) Tomato paste
Salt and pepper, to taste

Brown veal in butter in heat resistant, non-metallic skillet on top of a conventional surface unit.
2. Remove veal. Blend in flour. Gradually stir in beef bouillon.
3. Add tomato, mushrooms, onion, bayleaf and tomato paste to beef bouillon mixture.
4. Heat, uncovered, in Microwave Oven 10 minutes or until mixture comes to a boil.
5. Season with salt and pepper, to taste. Add browned veal.
6. Heat, uncovered, in Microwave Oven for 12 minutes or until veal is fork-tender. Serve with rice or noodles.

Nutrition (calculated from recipe ingredients) 
Calories: 110 
Calories From Fat: 55 
Total Fat: 6.3g 
Cholesterol: <1mg 
Sodium: 475.4mg 
Potassium: 453mg 
Carbohydrates: 10.8g 
Fiber: 2g 
Sugar: 4.2g 
Protein: 4.6g 

5. Vegan Cole Slaw

1 Granny smith, unpeeled Cored, and diced
2 Cup(s) Slivered cabbage, red or Green
Plenty of raisins
1/4 Teaspoon(s) Celery seed
2 Tablespoon(s) Cider vinegar
1 Tablespoon(s) Honey
1 Tablespoon(s) Oil
Salt & pepper to taste

1) place apples, cabbage and raisins in bowl - toss
2) combine all else in cup and mix
3) pour on top and serve.  

Comment by Judy Karpen, stuff! Just a variant note -- shredded carrot can be used in addition to, or even in place of, the cabbage; also, raspberry vinegar (tres yuppie, i know) can replace the cider vinegar + honey. If it's still not sweet enough for your taste you can add some fruit juice; peach works well. Oh, you can leave out the oil too, esp if you add the fruit juice (don't want too much liquid in there).

Formatted by Sue Smith, S.Smith34, Oct. 19, 1994.

Nutrition (calculated from recipe ingredients) 
Calories: 231 
Calories From Fat: 129 
Total Fat: 14.5g 
Cholesterol: 45.4mg 
Sodium: 211.9mg 
Potassium: 166.6mg 
Carbohydrates: 20.4g 
Fiber: <1g 
Sugar: 18.1g 
Protein: 5.6g 

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