This issue "R" 

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  


1. Rice with Red Peppers and Nuts
2. Roasted Eggplant 
3. Roasted Green Beans
4. Rosemary Poached Salmon
5. Ruth Agar's Avocado Soup
1. Rice with Red Peppers and Nuts

Try this delicious rice dinner side dish.

From, "California Sizzles...Easy and Distinctive Recipes for a Vibrant Lifestyle" published by The Junior League of Pasadena, Inc. in cooperation with your Daily InBox newsletter.

2 cups chicken stock
1 cup long grain white rice
1/4 teaspoon salt
1/8 teaspoon finely ground pepper
3 Tablespoons pine nuts or almonds
2 Tablespoons butter
2 Tablespoons oil
1 finely chopped medium onion
1/2 cup diced red bell pepper
1/2 cup diced celery
2 Tablespoons finely chopped parsley
  Salt and pepper to taste

Preheat oven to 350 degrees. Bring chicken stock to boil in medium saucepan over high heat.  Add rice, salt and pepper, and stir with fork.  Lower heat, cover and simmer 20 minutes.

Toast nuts in oven for 5 minutes or until lightly browned. In a medium skillet, heat butter and oil over medium heat.  Saute onion, stirring occasionally, until soft.  Add red pepper and celery and continue cooking for about 5 minutes until vegetables are cooked but still slightly crisp.

When rice is cooked, add vegetables, nuts, parsley, salt and pepper. Toss and serve immediately. 

2. Roasted Eggplant

Enjoy this delicious veggie dish for dinner!

From, "California Sizzles...Easy and Distinctive Recipes for a Vibrant Lifestyle" published by The Junior League of Pasadena, Inc. in cooperation with your Daily InBox newsletter.

1 large eggplant
4 small tomatoes
1 large onion
1 Tablespoon minced garlic
1 Tablespoon ground coriander
1 teaspoon dried thyme
1 teaspoon pepper
1/2 teaspoon salt
1 cup chicken broth
1/2 cup olive oil
1/2 cup red wine vinegar
  thyme and coriander sprigs for garnish
1.  Preheat oven to 500 degrees.
2.  Cut the eggplant into 1-inch cubes, leaving skin on.
3.  Cut tomatoes into eighths; seed and core.  Cut onion into eights; separate
4.  Place all the prepared vegetables in a large mixing bowl.
5.  Sprinkle garlic, coriander, thyme, pepper and salt on top.  Gently toss.
6.  Pour chicken broth, olive oil and red wine vinegar over the vegetable
     mixture.  Toss gently until completely coated and well mixed.
7.  Spoon vegetables into shallow 9x13-inch pan coated with vegetable oil
8.  Roast for 1 hour, stirring gently every 20 minutes.   Garnish with thyme
     and coriander. 
3. Roasted Green Beans

This green bean recipe will be a hit tonight!

From, "River Road Recipes IV...Warm Welcomes" published by The Junior League of Baton Rouge, Inc. in cooperation with your Daily InBox newsletter.


2 pounds fresh green beans, trimmed, or
  1 (16-ounce) package frozen whole green beans
3 Tablespoons slivered almonds
1-1/2 Tablespoons lemon juice
1 Tablespoon olive oil
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon basil
1/2 teaspoon freshly ground pepper
Combine the green beans, almonds, lemon juice, olive oil, salt, garlic powder, basil and pepper in a bowl and mix well.  Spread the bean mixture in a 10X15-inch baking pan.  Roast at 450 degrees for 10 minutes or until tender and brown, stirring occasionally.
NOTE: Roasting green beans in the oven keeps them tender but still firm.  This is a good dish for an outdoor party since it can be prepared in advance and held at room temperature.
4. Pasta, Seafood and Eggs:
Rosemary Poached Salmon

from Above & Beyond Parsley... Food for the Senses


4 (6-8 ounce) salmon fillets, 1-inch thick
1 cup dry white wine
1/4 cup dry vermouth
4 tablespoons snipped fresh rosemary
1 cup heavy cream
4 tablespoons cut unsalted butter
2 tablespoons Dijon mustard
Salt and freshly ground pepper, to taste
4 sprigs rosemary, for garnish


Combine wines and 2 tablespoons rosemary in a large skillet.  Boil until reduced by half.  Add cream and bring to a boil.  Reduce heat to low and add fish.  Poach in liquid for about 10 minutes, 5 minutes per side.  Transfer fish to a covered dish and hold in a warm oven (about 300 degrees).

Increase heat under poaching liquid to high.  Boil until reduced by half, stirring occasionally.  Reduce heat to low and gradually whisk in butter, 1 tablespoon at a time.  Whisk in mustard and remaining rosemary.  Season with salt and pepper as needed.  Place each salmon fillet on a dinner plate and top with 3 to 4 tablespoons of sauce.  Garnish with rosemary sprigs.


Copyright 1984 The Junior League of Kansas City, Missouri, Inc.  All rights reserved.
To purchase copies of Above & Beyond Parsley, visit the Junior League of Kansas City, Missouri, Inc. cookbook order web site or call (816) 444-2112 from 8:30am-4:30pm M-F Central time.

5. Ruth Agar's Avocado Soup

Stay warm with this delicious veggie soup favorite!

From, "Traditions...A Taste of the Good Life" published by The Junior  League of Little Rock, Inc. in cooperation with your Daily InBox newsletter.

1 cup pureed avocado
1 cup sour cream
1 (10-3/4 ounce) can chicken broth
1 Tablespoon lemon juice
2 Tablespoons Orange Curacao
1/8 to 1/4 teaspoon nutmeg
  Salt to taste
  Pepper to taste
  Lime slices for garnish

Combine avocado, sour cream and chicken broth.  Mix in blender until smooth.  Add remaining ingredients.  Serve cold.  Garnish with lime slices.

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A CraftELady Mailing
Julia G
Tulare CA


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