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I hope you enjoy the recipes!

[Archives ]  

1. Wacky Watermelon Pie
2. Waldorf Chicken 
3. Walnut Griddle Cakes With Orange Butter
4. Welsh Lamb Pie
5. Wild Mushroom Risotto
1. Wacky Watermelon Pie

Number of Servings: 8

1 1/2 Cup(s) Low-fat graham cracker crumbs
1 Tablespoon(s) Oil
12 Ounce(s) Cool Whip® Free, thawed
3 Ounce(s) Watermelon gelatin powder
1/4 Cup(s) Water
2 Cup(s) Watermelon balls

Preheat oven to 350. To prepare crust, combine graham cracker crumbs and oil in a small mixing bowl. Press into prepared pan. Bake for 10 minutes. To prepare filling, combine whipped topping, watermelon gelatin powder, and water. Fold in watermelon balls. Spoon into prebaked crust. Chill for 2 hours.

Recipe By : National Watermelon Promotion Board
Posted to Digest Tue, 24 Sep 1996 11:09:30-0500 by Anita A. Matejka 

Nutrition (calculated from recipe ingredients) 
Calories: 27 
Calories From Fat: 16 
Total Fat: 1.8g 
Cholesterol: 0mg 
Sodium: <1mg 
Potassium: 42.6mg 
Carbohydrates: 2.9g 
Fiber: <1g 
Sugar: 2.4g 
Protein: <1g 


2. Waldorf Chicken

Base: Salads

6 Chicken breast halves
about 3 pounds boned
and skinned
1 Cup(s) Unsweetened apple juice
1 Tablespoon(s) Lemon Juice
1/4 Teaspoon(s) Salt
1/4 Teaspoon(s) Ground ginger
1 Tablespoon(s) Cornstarch
2 Cup(s) Coarsely chopped unpared red apples about 2 medium
1 Cup(s) Diagonal slices celery about 2 medium stalks
3 Tablespoon(s) Raisins
1 Tablespoon(s) Sliced green onion, with top

Remove excess fat from chicken. Place chicken, I/2 cup of the apple juice, the lemon juice, salt and ginger in 10 inch nonstick skillet. Heat to boiling; reduce heat. Cover and simmer about 20 minutes or until chicken is done. Remove chicken; keep warm. Mix remaining apple juice and the cornstarch, add to hot liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients; heat through. For each serving, diagonally slice chicken. Arrange on plate, overlapping slices. Top with sauce. 6 servings.

Warm Chicken Waldorf Salad: Arrange sliced chicken on salad greens. Top with sauce.

Nutrition information Per serving 1 serving Percent of U.S. RDA
Calories: 240 
Protein so% Protein, 9 33 Vitamin A 2% Carbohydrate, 9 18vitamin c: 2% 
Fat, 9 4 Thiamin 4% Cholesterol, mg 85 Riboflavin 8% Sodium, mg 
180Niacin 48% Potassium, mg 400 Calcium 2% Iron 6%
From the files of AlRice, North Pole Alaska. Feb 1994

Nutrition (calculated from recipe ingredients) 
Calories: 476 
Calories From Fat: 26 
Total Fat: 2.9g 
Cholesterol: 0mg 
Sodium: 4050.8mg 
Potassium: 887.7mg 
Carbohydrates: 106.3g 
Fiber: 7.6g 
Sugar: 74.9g 
Protein: 9.5g 

3. Walnut Griddle Cakes With Orange Butter

1/2 Cup(s) Unsalted butter, room temperature 1 stick
1 Tablespoon(s) Grated Orange Peel
2 Teaspoon(s) Orange juice
3/4 Cup(s) All purpose flour
3/4 Cup(s) Whole wheat flour
2 Tablespoon(s) Brown sugar
1 3/4 Teaspoon(s) Baking Powder
1/2 Teaspoon(s) Salt
2 1/4 cups low-fat milk, up to 2
1 Egg
1 Egg white
2 Tablespoon(s) Unsalted butter, melted 1/4
2/3 Cup(s) Chopped walnuts
Nonstick vegetable oil spray
Warm maple syrup

FOR ORANGE BUTTER: Mix all ingredients in small bowl; set aside.

FOR GRIDDLE CAKES: Sift first 5 ingredients into medium bowl. Whisk 2 cups milk, egg, egg white and butter in large bowl to blend. Whisk in dry ingredients. Thin with remaining 1/4 cup milk if too thick. Mix in walnuts. Preheat oven to 200F. Spray non-stick griddle or skillet with oil spray. Heat over medium heat. Working in batches, pour batter onto griddle by scant 1/4 cupfuls. Cook until bubbles appear and bottoms of griddle cakes are golden, about 3 minutes. Turn and cook until bottoms are golden, about 2 minutes. Transfer to baking sheet. Keep warm in oven. Serve with orange butter and maple syrup. Serves 4.

Bon Appetit June  1995

Calories (kcal); 168g 
Total Fat; (72% calories from fat); 43g Protein; 98g Carbohydrate; 497mg 
Cholesterol; 2058mg Sodium Food Exchanges: 5 Grain(Starch); 4 Lean Meat; 
0 Vegetable; 0 Fruit; 32Fat; 1 1/2 Other Carbohydrates
Nutrition (calculated from recipe ingredients) 
Calories: 7806 
Calories From Fat: 2441 
Total Fat: 281.4g 
Cholesterol: 981.1mg 
Sodium: 15059.6mg 
Potassium: 19628.2mg 
Carbohydrates: 902.1g 
Fiber: 25.1g 
Sugar: 727.3g 
Protein: 449.1g 


4. Welsh Lamb Pie

1 1/2 Pound(s) Neck of lamb
4 Ounce(s) Onion, chopped
Salt and freshly ground Black pepper
1 Pound(s) Short crust pastry
6 Ounce(s) Carrots, sliced
1 Teaspoon(s) Parsley, chopped
Beaten egg to glaze

Remove all bones from the lamb and dice the meat, set aside. Put the bones in a saucepan and add the onion, water to cover and season. Bring to a boil and simmer for 1 1/2 hours. Strain the stock. Line a pie dish with half of the pastry. Put in diced lamb, carrots and parsley and season. Cover with the remaining pastry, and seal and flute the edge. Make a small hole in the center of the pastry lid and brush with beaten egg. Bake in a 350 degree oven for 2 hours or until the pastry is golden brown. Pour the stock through the hole in the lid, adding enough to fill the pie, and leave to cool before serving.

Recipe by: TWO FAT LADIES #FL1B05
Posted to MC-Recipe Digest V1 #856 by Sue on Oct 21, 1997

Nutrition (calculated from recipe ingredients) 
Calories: 118 
Calories From Fat: 5 
Total Fat: <1g 
Cholesterol: 0mg 
Sodium: 413.4mg 
Potassium: 727.5mg 
Carbohydrates: 27.5g 
Fiber: 6.9g 
Sugar: 12.9g 
Protein: 2.9g 


5. Wild Mushroom Risotto

Try this delicious side dish with tonight's dinner.

From, "Colorado Colore...A Palate of Tastes" published by The Junior League of Denver, Inc. in cooperation with your Daily InBox newsletter.


1 (3/4-ounce) package dried porcini mushrooms
1 cup hot water
2 Tablespoons unsalted butter
1 Tablespoon olive oil
1 medium red onion, chopped
1 garlic clove, minced
10 to 12 button mushrooms, sliced
2 cups arborio rice
1/2 cup red wine
6 cups vegetable stock, heated
1/4 cup (1/2 stick) unsalted butter
2 ounces Parmigiano-Reggiano cheese, grated
Salt and pepper to taste

Soak the porcini mushrooms in the hot water in a bowl for 30 minutes.  Drain, reserving the liquid.  Rinse the mushrooms and slice. Heat 2 Tablespoons unsalted butter and olive oil in a large skillet.  Saute the onion and garlic in the butter mixture for 2 minutes.  Stir in the button mushrooms. Saute for 3 minutes.  Add the rice and mix well.
Saute for 1 minute.  Stir in the wine.  Cook until the wine evaporates, stirring constantly.  Add 1 cup of the hot stock.  Cook until the stock is absorbed, stirring constantly.  Add the porcini mushrooms and 1 cup of the remaining stock.  Cook until the stock is absorbed, stirring constantly.  Pour the reserved mushroom liquid through a fine strainer into the rice mixture and mix well.
Add the remaining stock 1 cup at a time, stirring constantly and cooking until the stock is absorbed after each addition.  This will take approximately 20 minutes.  Remove from the heat.  Stir in 1/4 cup unsalted butter and cheese.  Season with salt and pepper.  Serve immediately.

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