This issue "D" 

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Daiquiri Blush non-alcoholic
2. Delightful Layered Dessert 
3. Deviled Bean Bake
4. Dilled Ham and Eggs
5. Drip Beef
1. Daiquiri Blush non-alcoholic

4 Ounce(s) Orange juice
1 Peach peeled, pitted quartered
1 1/2 Ounce(s) Strawberry puree
1 Scoop Crushed ice

Toss all ingredients in a blender, blend, and pour!

Citrus World-Summer Drinksİ 1997 Lifetime Entertainment Services. All rights reserved.

Nutrition (calculated from recipe ingredients) 
Calories: 554 
Calories From Fat: 31 
Total Fat: 3.9g 
Cholesterol: 0mg 
Sodium: 179.7mg 
Potassium: 2288.8mg 
Carbohydrates: 135.7g 
Fiber: 22g 
Sugar: 96.6g 
Protein: 13.6g 

2. Delightful Layered Dessert

You'll love this delicious dessert trickled with the candy of your choice!

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

1/2 cup butter
1/2 cup finely chopped pecans
1 cup flour
2 Tablespoons powdered sugar

INGREDIENTS for Filling Layer One:
8 ounces cream cheese
1 cup Cool Whip
1 cup powdered sugar

INGREDIENTS for Filling Layer Two:
1 large box chocolate instant pudding mix
2-3/4 cups of milk

INGREDIENTS for Topping:
Remainder of Cool Whip
1 or more of the following Chocolate bar Heath bar chips Chopped nuts

Melt butter, mix with flour, nuts, and sugar. Pat firmly onto bottom of 8 x 11 inch glass baking dish. Bake for 20 minutes in 350 degree oven. Cool well.

TO PREPARE Filling Layer One:
Mix softened cream cheese and powdered sugar. Add Cool Whip and mix well. Spread over cooled crust.

TO PREPARE Filling Layer Two:
Mix following pie directions on pudding box. Spread over layer one.

Spread with Cool Whip making swirls. Sprinkle with chocolate curls (with vegetable peeler shave along edge of chocolate bar), Heath bar chips, and/or chopped nuts. Refrigerate for at least 6 hours.
3. Deviled Bean Bake

This delicious baked bean dish is an excellent choice for tonight's supper!

From, "The Houston Junior League Cookbook" published by The Junior League of Houston Inc. in cooperation with your Daily InBox newsletter.

4 slices bacon
4 medium onions, thinly sliced
4 large fresh tomatoes
1 jar (1-pound, 6-ounce) Boston baked beans
1 heaping Tablespoon Creole or Dijon mustard
3 Tablespoons black molasses
1 small jar (3-ounce) Smithfield deviled ham
1 teaspoon Worcestershire sauce
1 teaspoon minced parsley
  Salt and pepper

Fry bacon until crisp, then crumble.  Saute onions in bacon drippings until golden brown.  Peel tomatoes and cut into thin slices.  In a casserole make layers of half the onions and half the tomato slices.  Mix beans with mustard, molasses, ham, Worcestershire sauce and parsley.  Taste before seasoning with slat and pepper.  Pour bean-ham mixture into casserole.  Top with another layer of onions and tomatoes.  Sprinkles crumbled bacon over top and bake in 350 degree oven for 35 minutes.

4. Dilled Ham and Eggs

Plan for this delicious spin on Ham and Eggs!

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

1/4 cup minced green onions
3 Tablespoons butter
3 Tablespoons flour
1/2 teaspoon salt
1/4 teaspoon dillweed
1/8 teaspoon pepper
2 cups milk
2 cups chopped cooked ham
6 hard-cooked eggs, sliced
1 Tablespoon chopped fresh parsley
Toast points

Saute the green onions in the butter in a skillet.  Stir in the flour.  Cook over low heat until bubbly, stirring constantly.  Add the salt, dillweed and pepper and mix well.  Remove from heat.

Add the milk gradually, stirring constantly.  Cook until thickened, stirring constantly.  Fold in the ham, eggs and parsley.  Spoon over toast points on plates. To prepare toast points, remove the crusts from cracked wheat bread slices.  Pat the bread over the bottom and up the side of muffin cups.  Toast at 350 degrees until light brown.

5. Drip Beef

Try this entree for dinner this week!

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


1 (4- to 5-pound) beef roast
2 (14-ounce) cans beef broth
1 Tablespoon salt
1 Tablespoon pepper
1 Tablespoon basil
1 Tablespoon garlic powder
1 Tablespoon rosemary
1 Tablespoon oregano
2 or 3 bay leaves

Brown the roast on all sides in a skillet.  Transfer the roast to a slow cooker.  Add the broth, salt, pepper, basil, garlic powder, rosemary, oregano and bay leaves to the slow cooker.  Add enough water to cover the roast.

Cook, covered, on Low for 8 to 10 hours.  Discard the bay leaves.  Remove the roast to a platter and shred if needed.  Serve the shredded beef on buns with pan juices for dipping.  Rump roast is preferred for this recipe.

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A CraftELady Mailing
Julia G
Tulare CA


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