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Hi Everyone!
I hope you enjoy the recipes!

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1. June Meyer's Authentic Hungarian Style Pot Roast
2. June's Vegetarian Chili 
3. Junior Mint Cheesecake
4. Juniper's Gin Punch
5. Just Peachy Carrots
1. June Meyer's Authentic Hungarian Style Pot Roast

Base: Beef

Number of Servings: 1

1 Pot roast any size trimmed of most of the fat.
1 1/2 Cup(s) Water
1 Tablespoon(s) Flour heaping
Salt and pepper

What can one say about Pot Roast. It is usually an inexpensive piece of tough meat, that is without real character. Hungarian Style Pot Roast is still an inexpensive piece of meat, but it is the Cinderella of the kitchen. Pot Roasts are often dry and stringy. This pot roast is juicy, flavorful, tender and resting in a wonderful, natural gravy, rich in color and flavor. Regards, June Meyer.

Put a heavy pot on the burner with the heat on high. As soon as the pot is hot, put the meat in and sear (let it brown quickly) it on all sides. If the pot is really hot the meat will not stick, if it does, don't worry. Do Not salt, but you can pepper it, preferably with fresh ground pepper. Take pot off the stove, put on the lid and stick it in the oven (325) for about 2 hours. You can check on it and turn it over 1/2 way. DO NOT ADD WATER OR ANY THING ELSE. By the time your two hours are up, you should have a richly browned and tender piece of meat. (If it is not tender leave it in the covered pot in the oven with the heat turned off, for another 1/2 hour. Remove the meat to a slicing board and let it rest for about 15 minutes. While the meat is resting put the pot on the burner at medium heat, mix 1 1/2 cups of water with 1 heaping tablespoon of flour and stir it into the juices in the pot. Do not forget to scrape down the black sides of the pot with the gravy (this is the source of all that good caramel color and flavor. Salt if needed, slice the meat and put back into the pot so that meat is covered with gravy before being served. This may seem long, but it is really simple and the best pot roast beef flavor possible. Just be aware that when you sear the meat your smoke alarm may go off.

If you try one of my recipes please tell me what you think. E-Mail me at:
Posted to EAT-L Digest 25 November 96

Nutrition (calculated from recipe ingredients) 
Calories: 0 
Calories From Fat: 0 
Total Fat: 0g 
Cholesterol: 0mg 
Sodium: 10.7mg 
Potassium: 3.6mg 
Carbohydrates: 0g 
Fiber: 0g 
Sugar: 0g 
Protein: 0g 

2. June's Vegetarian Chili

Number of Servings: 4

1 Onion, chopped
1 Green or red pepper, chopped
2 Garlic, minced
1 Zucchini, cubed
1 Great Northern beans, 16oz rinsed and drained
1 Stewed tomatoes, 14.5oz
1 Mild chili seasoning
1 Whole kernel corn, 7oz

Spray a non-stick pot with cooking spray and saute onion, pepper, and garlic until softened, about 5 minutes. Add zucchini, beans, tomatoes, and chili seasoning. Cover and simmer until vegetables are done to your taste. Add corn immediately before serving.

Nutritional info per serving: 249 cal; 11g pro, 52g carb, 2g fat(5%)Exchanges: 3.1 veg, 2.1 bread

Source: June Hornbeck, Deland, Fl Miami Herald, 2/15/96 format by LisaCrawford, 7/7/96 Posted 08 Jul 96 

Nutrition (calculated from recipe ingredients) 
Calories: 86 
Calories From Fat: 5 
Total Fat: <1g 
Cholesterol: 0mg 
Sodium: 299.5mg 
Potassium: 268mg 
Carbohydrates: 20.4g 
Fiber: <1g 
Sugar: 2.3g 
Protein: 2.8g 

3. Junior Mint Cheesecake

Number of Servings: 8

6 Ounce(s) Junior Mints, 2pk
3 8oz cream cheese softened
2/3 Cup(s) Sugar
3 Eggs
1 Teaspoon(s) Vanilla
2 Cup(s) Graham cracker crumbs
6 Tablespoon(s) Melted butter

Crust: Combine ingredients. Press in bottom and sides of 9" spring-form pan. Place junior mints in freezer. Preheat oven to 350^F. With electric mixer or in a food processor; combine cream cheese and sugar until smooth. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Pour into crust. Chop cold junior mints and sprinkle onto cheesecake. Bake 40-45 minutes or until just set. Cool on wire rack, then chill several hours or over night. Makes about 8 servings.

Nutrition (calculated from recipe ingredients) 
Calories: 193 
Calories From Fat: 92 
Total Fat: 10.4g 
Cholesterol: 92.6mg 
Sodium: 28.1mg 
Potassium: 29.7mg 
Carbohydrates: 23.1g 
Fiber: 0g 
Sugar: 23g 
Protein: 2.4g 


4. Juniper's Gin Punch

Base: Beverages

Number of Servings: 18

1 Orange
2 Limes
1 Water
3 Cup(s) Gin, chilled
2 Cup(s) Apricot brandy, chilled
2 Club soda, chilled
12 Ounce(s) Frozen orange juice concentrate

Slice the orange and limes into thin round slices and line a 4 cup round mold with the slices. Carefully fill the mold with cold water and place in the freezer. Freeze until solid. Combine gin, brandy, club soda, orange juice concentrate and stir to blend in a punch bowl. Unmold the ice ring and carefully float it in the punch bowl, fruited side up.

From "The Holidays" by John Hadamuscin.

Per serving: 196 calories (1 percent from protein, 29 percent from carbohydrate, 70 percent from alcohol), less than 1 gram protein, 15 grams carbohydrate, 0 fat, 0 cholesterol, 23 milligrams sodium.

Exchanges: 1/2 fruit.

Makes about 18 servings

From the Portland Oregonian's FOODday, 12/22/93.

Nutrition (calculated from recipe ingredients) 
Calories: 118 
Calories From Fat: <1 
Total Fat: <1g 
Cholesterol: 0mg 
Sodium: 1.1mg 
Potassium: 135.5mg 
Carbohydrates: 7.8g 
Fiber: <1g 
Sugar: 6.5g 
Protein: <1g 


5. Just Peachy Carrots

1 Pound(s) 450 g frozen baby carrots
1 1/2 Cup(s) Apple juice
3 Tablespoon(s) Butter
2 Tablespoon(s) Brown sugar
3 Peaches peeled and sliced

In a saucepan cook the carrots in the apple juice until tender, drain. Heat the butter in a skillet. Add the brown sugar, stir until sugar melts. Saute the peach slices until tender. Add the carrots. Toss only to glaze. Serve. Serves 4.

When I make it I kind of improvise. I used fresh carrots sliced since we have so many I didn't want to buy them. I used some apple juice, some water, and some juice from peaches....I used canned peaches because they aren't in season here. It still turned out fine. I got this recipe from a cookbook called "Dining In"

Posted to FOODWINE Digest Wed, 6 Nov 1996

Nutrition (calculated from recipe ingredients) 
Calories: 1160 
Calories From Fat: 331 
Total Fat: 37.8g 
Cholesterol: 91.6mg 
Sodium: 369.9mg 
Potassium: 3367.3mg 
Carbohydrates: 212.9g 
Fiber: 30.3g 
Sugar: 181.3g 
Protein: 13.4g 

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