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I hope you enjoy the recipes!

[Archives ]  


1. Icebox Apple Pie
2. Icelandic Three Grain Brown Bread 
3. Idaho Tacos
4. Imperial Chicken
5. I've Seen The Lima Bean Light
1. Icebox Apple Pie

Base: Pies

Number of Servings: 6

4 1/2 Cup(s) Sliced peeled apples
1 1/2 Cup(s) Water
1 Tablespoon(s) Butter or margarine
1/4 Teaspoon(s) Cinnamon
1/4 Teaspoon(s) Nutmeg
1 Peach flavored gelatin
1 Cook & serve vanilla pudding
1 Prepared pie shell
1/2 Cup(s) Graham cracker crumbs
1 Tablespoon(s) Butter or margarine, melted
1 1/2 Teaspoon(s) Sugar
1 1/2 Teaspoon(s) Brown sugar

In a large saucepan, combine apples, water, butter, cinnamon and nutmeg. Bring to a boil. Reduce heat, simmer uncovered for 5 minutes or until apples are tender. Stir in gelatin and pudding, bring to a boil. Remove from heat, let stand 5-6 minutes. Pour into shell. Add topping over filling. Chill 3-4 hours. Makes 6-8 servings.

Typed by R. Thompson Sept 1998
Source: The News-Enterprise (Elizabethtown KY) Mother's Recipes Cookbook
Recipe submitted by Anne Elliott. Posted to MM-Recipes Digest by "Chat Cat" on Nov12, 98 

Nutrition (calculated from recipe ingredients) 
Calories: 92 
Calories From Fat: 35 
Total Fat: 4g 
Cholesterol: 5.4mg 
Sodium: 18.2mg 
Potassium: 104.3mg 
Carbohydrates: 15.3g 
Fiber: 2.3g 
Sugar: 11.9g 
Protein: <1g 
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2. Icelandic Three Grain Brown Bread

Base: Breads

Number of Servings: 2

1/2 Cup(s) Brown sugar, packed
1/2 Cup(s) Butter, softened
1 Cup(s) Dark rye flour
2 Cup(s) Whole wheat flour
2 Cup(s) All purpose flour
1 Teaspoon(s) Salt
4 Teaspoon(s) Baking soda
2 1/2 Cup(s) Buttermilk

This soda bread recipe comes from an Icelandic farmhouse. It's dark, delicious, and full of wholesome grains. It's also excellent toasted. Preheat the oven to 350F. Grease two 9x5x3 inch loaf pans. In a large bowl, cream together the brown sugar and butter. Mix the rolled oats, rye flour, whole wheat flour, all purpose flour, salt, and baking soda together in another bowl, then add the creamed mixture along with the buttermilk. Mix until well blended. Divide the mixture between the two pans and smooth the tops. Bake 1 hour or until a wooden skewer inserted in the center comes out clean. Turn out of pans and cool on racks. Makes 2 loaves.

Origin: Cookbook Digest, Sept/Oct 1993. Shared by: Sharon Stevens

Nutrition (calculated from recipe ingredients) 
Calories: 1648 
Calories From Fat: 449 
Total Fat: 51.2g 
Cholesterol: 134.3mg 
Sodium: 4028.1mg 
Potassium: 816.9mg 
Carbohydrates: 259.4g 
Fiber: 6.8g 
Sugar: 68.7g 
Protein: 36.5g 

3. Idaho Tacos

Number of Servings: 4

1 Pound(s) Ground beef
1 Envelope taco seasoning mix
4 Hot baked potatoes
1 Cup(s) Shredded sharp Cheddar cheese
1 Cup(s) Chopped green onions
Salsa, optional

In a skillet, brown beef; drain. Add taco seasoning; prepare according to package directions. With a sharp knife, cut an "X" in the top of each potato; fluff pulp with a fork. Top with taco meat, cheese and onions. Serve with salsa if desired.

Recipe by: Quick Cooking - Premier Issue
Posted by Carol Taillon on Jan 17, 1998 

Nutrition (calculated from recipe ingredients) 
Calories: 796 
Calories From Fat: 431 
Total Fat: 47.5g 
Cholesterol: 145.2mg 
Sodium: 1882.7mg 
Potassium: 1525.8mg 
Carbohydrates: 43.7g 
Fiber: 6.4g 
Sugar: 6.6g 
Protein: 47.7g 

4. Imperial Chicken

Base: Poultry

Number of Servings: 4

1/2 Teaspoon(s) Butter
1 Garlic, minced
2 Cup(s) Bread crumbs
3/4 Cup(s) Grated parmesan cheese
1/4 Cup(s) Parsley, chopped
1 Chicken, cut up

Preheat oven to 350 degrees. Line a cookie sheet with foil. Melt butter with garlic; let stand. Mix bread crumbs, Parmesan, parsley, salt and pepper. Dip chicken into butter, then into crumb mixture. Arrange on cookie sheet so chicken doesn't quite touch. If there is any butter left, drizzle it over the top of the chicken. Bake one hour.

Contributed to the echo by: Ellen Cleary

Nutrition (calculated from recipe ingredients) 
Calories: 334 
Calories From Fat: 88 
Total Fat: 9.9g 
Cholesterol: 17.8mg 
Sodium: 1325.9mg 
Potassium: 333.5mg 
Carbohydrates: 40.9g 
Fiber: 2.6g 
Sugar: 4.2g 
Protein: 18.8g 

5. I've Seen The Lima Bean Light

Number of Servings: 1

2 Red onions, chopped
2 Tablespoon(s) Minced garlic
Olive oil
6 Serrano peppers, sliced
1 Pound(s) Dried baby lima beans
1 Teaspoon(s) Beef crystals
1 Teaspoon(s) Chicken crystals
1 Teaspoon(s) Salt
1 Tablespoon(s) Cilantro
1 Cup(s) Chopped Ham
1/2 Pound(s) Browned chili grind beef

Comment by poster: Never could stand the sight, smell, or taste of the suckers. However, without too much tequila (applied internally), I tried the following slight variation on Rael's lima recipe. The result was such a sweet, buttery tasting concoction I can't wait to make (and devour) more.

Saute onion and garlic in olive oil. Add the remaining ingredients, cover with water, bring to a boil, then reduce to a simmer (covered). Cook this until beans are tender - about 1 1/2 hours. Be careful to add water as needed. Chop 1/2 bunch of fresh parsley and stir in just before serving. Enjoy.

Posted to CHILE-HEADS DIGEST V3 #197 From: Alan Dean, Wed, 25 Dec 1996

Nutrition (calculated from recipe ingredients) 
Calories: 902 
Calories From Fat: 278 
Total Fat: 31.5g 
Cholesterol: 41mg 
Sodium: 4276.8mg 
Potassium: 2489.5mg 
Carbohydrates: 115.9g 
Fiber: 33g 
Sugar: 7.2g 
Protein: 43.8g 
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