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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Adam's Crawfish Etouffee
2. Almond Crescents 
3. Apple Pie In-a-Paper Bag
4. Asian Chicken
5. Asparagus Inspiration
1. Adam's Crawfish Etouffee

Try this delicious hearty recipe for your next meal!

From, "Tell Me More...A Cookbook Spiced with Cajun Traditions and Food Memories" published by The Junior League of Lafeyette, Inc. in cooperation with your Daily InBox newsletter.

2 sticks butter
3/4 cup diced onion
1/2 cup diced celery
1/3 cup diced bell pepper
1/3 cup diced onion bottoms
1/4 cup chopped parsley
3 Tablespoons chicken bouillon
1 Tablespoon paprika
1 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 quart water
1/8 cup flour
1/8 cup butter
3 pounds crawfish tails
2 Tablespoons parsley
2 Tablespoons green onion
In an 8 quart sauce pot over medium heat, melt butter and add onion, bell pepper, celery, onion bottoms and parsley. Cook until tender. Add chicken bouillon, paprika, cayenne pepper, garlic powder and black pepper. Cook and stir two more minutes. Add water and bring to a boil for 10 minutes and thicken with roux made from flour and butter. Add crawfish tails. Just before serving add parsley and green onion tops. Serve over rice.
2. Almond Crescents

Almond Crescents are the perfect sweet compliment to a great holiday meal! Plus, they are super easy to put together, happy Thanksgiving!   This recipe makes 4 dozen cookies.

From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily InBox newsletter.


1/2 cup powdered sugar
1 cup real butter
1 egg yolk
2-1/2 cups all purpose flour
1/2 pound sliced, then broken, almonds
1/2 (scant) teaspoon almond extract


Sift sugar. Beat butter until soft. Add the sugar gradually. Blend these ingredients until very light and creamy. Beat in egg and sift and stir in flour. Add almonds and extract. Chill the dough. Preheat oven to 350 degrees. Pinch off about 1 Tablespoon dough at a time, and roll between hands, forming into crescent shape. Place on greased cookie sheet. Bake for 10 to 15 minutes, until dry and crumbly, but do not let them brown. When cool, roll in powdered sugar.
3. Apple Pie In-a-Paper Bag

This is a clever way to bake this classic American dessert!

From, "Houston Junior League Cookbook"

1 unbaked deep, 9-inch pastry shell; or
1 unbaked, 10-inch pastry shell
2-1/2 pounds baking apples
3/4 cup sugar
2 Tablespoons flour
1 teaspoon cinnamon
2 Tablespoons lemon juice

1/2 cup sugar
1/2 cup flour
1/2 cup butter, softened


Pare, core and cube apples (approximately 7 cups cubed apples.)  Combine with 3/4 cup sugar, 2 Tablespoons flour and the cinnamon.  Pile into prepared pastry shell and sprinkle with lemon juice.

To make topping, combine 1/2 cup sugar and 1/2 cup flour; cut in butter until mixture is crumbly.  Sprinkle evenly over apples (pie will be high).  Slide pie into heavy brown paper bag, large enough to cover pie loosely.  Fold end of bag over and fasten with paper clips.  Bake in 425 degree oven for 1 hour.  (Bag will not burn.)  Remove from oven, open bag with scissors, remove pie and cool on wire rack.
4. Asian Chicken

Try this delicious Asian-style dinner dish.

From, "Boot Straps...A Taste of the Okalahoma Heaven" published by The Junior welfare League of Enid, Inc. in cooperation with your Daily InBox newsletter.

4 boneless skinless chicken breasts
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 (6-ounce) jar marinated artichoke hearts
2 to 4 Tablespoons olive oil
2 Tablespoons butter
8 ounces mushrooms, cut into quarters
1 (16-ounce) can diced tomatoes
2 garlic cloves
1/2 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon pepper
3 Tablespoons dry sherry
1 cup drained black olives

Cut each chicken breast into 2 to 3 pieces. Pound the chicken about 1/4 inch thick between sheets of waxed paper with a meat mallet. Coat the chicken with a mixture of the flour, 1/2 teaspoon salt and 1/4 teaspoon pepper. Drain the artichokes, reserving the marinade. Heat the reserved marinade and olive oil in a saute pan over medium heat. Brown the chicken lightly in the olive oil mixture in the pan. Spoon the chicken into a 9x13-inch baking dish, reserving the pan drippings. Add the butter to the reserved drippings. Heat until the butter melts. Stir in the mushrooms.

Saute for 3 minutes. Remove the mushrooms to a bowl. Add the undrained tomatoes, garlic, 1 teaspoon salt, oregano, basil and 1/4 teaspoon pepper to the saute pan. Simmer for 10 minutes, stirring occasionally. Pour the tomato mixture over the chicken. Drizzle with the sherry. Bake at 350 degrees for 15 minutes.

Add the artichokes and olives to the mushrooms and mix gently. Add the artichoke mixture to the chicken mixture and mix well. Bake for 10 minutes longer or until bubbly. Spoon over hot cooked brown or white rice. May be prepared in advance and stored, covered, in the refrigerator. Bring to room temperature and bake as directed.
5. Asparagus Inspiration

A tasty twist to this side dish favorite.

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

3 cups chopped broccolini (asperations)
1/4 cup sake
1-1/2 Tablespoons soy sauce
2-1/2 teaspoons honey
2 teaspoons sesame oil
2 to 3 Tablespoons sesame seeds, toasted if desired


Steam the asperation until tender-crisp; drain. Combine the sake, soy sauce, honey and sesame oil in a serving bowl and mix well. Add the asperation and toss to coat. Sprinkle with the sesame seeds.  You may substitute broccoli or asparagus for the asperation and add water chestnuts and unsalted cashews for a different twist. 
Definition of broccolini:
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A CraftELady Mailing
Julia G
Tulare CA


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