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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Napa Cabbage Salad
2. Nassau Grits 
3. New Orleans Praline Brownies
4. No Peek Beef Casserole
5. No-Cook "Marshmallow" Frosting
1. Napa Cabbage Salad

Ethnicity: Chinese
Base: Vegetables
Number of Servings: 12

1 Head Napa Cabbage, sliced thinly
1 Green onions, sliced thinly
1/4 Cup(s) White wine vinegar
2 Tablespoon(s) Soy sauce
3/4 Cup(s) Vegetable oil
2 Tablespoon(s) Sugar
2 Ramen noodles, crushed
1 Ounce(s) Almonds, Sliced
2 Tablespoon(s) Margarine

Slice Napa Cabbage thinly. Slice green onions thinly. Place in salad bowl. Make dressing using white wine vinegar, soy sauce, oil and sugar. Mix together, boil on top of stove for 1 minute. Cool. (refrigerate) Saute ramen noodles in margarine until lightly browned. Saute sliced almonds until brown. Cool. 1/2 hour before serving, shake dressing and pour over salad. Add noodles and almonds. Toss

Serving Ideas 
: Add chicken sauteed in soy sauce to make a main-dish

Recipe by: ROSIE HIRE Sandra L Hire on Oct 8, 1997 

Nutrition (calculated from recipe ingredients) 
Calories: 162 
Calories From Fat: 147 
Total Fat: 16.7g 
Cholesterol: 0mg 
Sodium: 111.2mg 
Potassium: 27.7mg 
Carbohydrates: 3.1g 
Fiber: <1g 
Sugar: 2.3g 
Protein: <1g 

2. Nassau Grits

Enjoy this appetizer at your next dinner party!

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

1/2 pound bacon, diced
1-1/2 cups finely chopped ham
2 medium onions, chopped
2 small green bell peppers, chopped
1-1/2 cups uncooked white grits
8 fresh tomatoes, chopped

Fry bacon, drain and set aside. Saute ham in bacon grease about ten minutes. Add onions and peppers to ham, and sauté ten more minutes. Cook grits according to package directions. Stir ham, onions and peppers into grits.  Cooking is complete at this point. Toss tomatoes with grits mixture. Crumble bacon over top and serve immediately. If not served immediately, do not add bacon and tomatoes until the grits have been reheated and are ready to serve. 
3. New Orleans Praline Brownies

Betty Crocker® fudge brownie mix and pecans turn into a delicious brownie - perfect for dessert.

TOTAL TIME 2 Hr 10 Min


1 box (1 pound 2.3 ounce) Betty Crocker® fudge brownie mix
Water, vegetable oil and eggs as called for on brownie mix box
1/2 cup chopped pecans

Praline Frosting
1/2 cup whipping cream
6 tablespoons butter
1 1/2 cups packed brown sugar
1/2 cup chopped pecans, toasted
1 1/2 cups powdered sugar
1 teaspoon vanilla

Heat oven to 350° F. Spray bottom only of 13 x 9-inch pan with cooking spray.
Make brownie mix as directed on box for fudge brownies, using water, oil and eggs. Stir in chopped pecans. Bake as directed. Cool completely, about 1 hour.
In medium saucepan, mix cream, butter and brown sugar. Cook over medium heat, stirring frequently, until mixture comes to a boil. Continue cooking 1 minute, stirring constantly. Remove from heat. Stir in pecans, powdered sugar and vanilla. Cool 5 minutes, stirring frequently.
Spread frosting over brownies. Allow to stand 30 to 45 minutes, or until frosting is set. For bars, cut into 6 rows by 4 rows.
Cut into bars about 45 minutes after spreading frosting over the brownies. This will allow you to cut the brownies while the frosting is still just slightly warm and will minimize any cracks in the frosting.Expert Tips:
To toast pecans, preheat oven to 350° F. Spread pecans in a single layer in a baking pan. Bake about 5 to 7 minutes or until golden and toasted.

Nutrition Information: 1 Serving (1 Serving) Calories 280 (Calories from Fat 120), Total Fat 13g (Saturated Fat 4g, Trans Fat 0g), Cholesterol 20mg; Sodium 105mg; Total Carbohydrate 41g (Dietary Fiber 0g, Sugars 33g), Protein 0g

Percent Daily Value*: Vitamin A 4.00%; Vitamin C 0.00%; Calcium 2.00%; Iron 4.00%

Exchanges: 2 1/2 Other Carbohydrate; 2 1/2 Fat

arbohydrate Choices: 3

*Percent Daily Values are based on a 2,000 calorie diet.

Source: Recipe Goldmine Recipes
4. No Peek Beef Casserole

2 pounds stew meat, cut into 1-inch cubes 
1 envelope onion soup mix 
1 can cream of mushroom soup 
1 (4 ounce) can mushrooms, drained
1/2 cup red wine or beef broth 
1/2 cup sour cream

Combine all ingredients except sour cream. Stir together well. Add to crock pot. Cover and cook on LOW for 8 to 12 hours or on HIGH for 5 to 6 hours. At the end of cooking, stir in sour cream. Serve over noodles or rice.

Source: Recipe Goldmine Recipes

5. No-Cook "Marshmallow" Frosting

Categories: Cakes

Yield: 1 Servings

1/4 ts Salt
2 Egg whites
1/4 c Sugar
3/4 c Corn syrup, clear

Beat salt and egg whites with electric mixer until soft peaks form. Gradually add sugar, about 1 tablespoon at a time, beating until smooth and glossy. Continue beating and add corn syrup, a little at a time, beating after each addition until frosting peaks. Makes enough to frost 9" layer cake.

Source: Lily White Corn Syrup label Best Foods Canada Inc. Box 500, Etobicoke, Ontario M9C 4V5

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A CraftELady Mailing
Julia G
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