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I hope you enjoy the recipes!

[Archives ]  

1. Smoked Turkey And Corn Chowder
2. Spanish Chicken 
3. Spinach Au Gratin
4. Steak & Potato Salad
5. Stuffed Baked Apples with Vanilla Sauce
1. Smoked Turkey And Corn Chowder

Substituting smoked turkey for bacon makes this lighter
than the traditional recipe.

Serves 4-6

6 ounces Smoked turkey breast, diced
1 medium Onion, diced
2 stalks Celery, diced
1 large Potato, diced
4 cups Chicken broth
1/4 cup Green chiles, mild, chopped (canned)
1 pound Corn (frozen)
1/2 cup Cream
Salt and pepper to taste

Place all ingredients (except cream) in a soup pot. Slowly
bring to a boil. Reduce the heat and simmer until the
vegetables are soft (about 1 hour). Whisk in the cream and
simmer for 20 minutes longer. Serve warm.

- Nick Sundberg

2. Meat and Poultry:
    Spanish Chicken
    from To Market, To Market... A Collection of Kentucky Recipes
1 chicken, 2-1/2 to 3 pounds, cut up
Salt and pepper to taste
1/2 cup melted shortening
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
2 cloves garlic, minced
2 tablespoons melted butter or margarine
1-1/2 teaspoons salt
1 teaspoon black pepper
1 tablespoon flour
1 can (16 ounces) tomato sauce
1-1/2 tablespoons sugar
1/2 teaspoon thyme
1/2 teaspoon lemon juice
Cooked rice
1.  Sprinkle chicken with salt and pepper and brown in hot shortening in skillet.
2.  Remove chicken from skillet and place in a 9x13-inch baking dish.
3.  Saute onion, celery, green pepper, and garlic in butter. Sprinkle over chicken.
4.  Combine remaining ingredients except rice in saucepan and simmer over low heat for 10 to 12 minutes. Pour over chicken.
5.  Bake uncovered at 350 degrees for one hour.
6.  Serve over rice.
Temperature:  350 degrees
Time: 1 hour
HINT:  This dish is great to prepare a day ahead.
YIELD: 4 to 6 servings
Copyright 1984 The Junior League of Owensboro, Kentucky, Inc.  All rights reserved.
To purchase copies of To Market, To Market, call the Junior League of Owensboro, Kentucky at (270) 683-1430 or order by mail at P.O. Box 723, Owensboro, KY 42302-0723.  The cost is $18.00 plus $2.00 shipping/handling (Kentucky residents should add 6% sales tax).
The Junior League of Owensboro, Inc. is an organization of women committed to promoting voluntarism and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  The Junior League of Owensboro reaches out to women of all races, religions, and national origins who demonstrate an interest in and a commitment to voluntarism.
Money raised by the sale of To Market, To Market furthers our purpose, to improve the lives of children and families, and projects of the Junior League of Owensboro, Kentucky, Inc.

3. Spinach Au Gratin
This rich side dish makes a great compliment to grilled steak.
Serves 4
1 Tablespoon Butter
1 Tablespoon Flour
1 cup Half and half
10 ounce Spinach, chopped, frozen, defrosted and drained
1 cup Swiss cheese, grated
Melt the butter in a saucepan. Whisk in the flour and cook for 5 minutes, stirring frequently. Stir in the half and half. Simmer for 15 minutes. Stir in the spinach. Place in a small casserole dish. Top with the cheese and place under the broiler until lightly browned. Serve immediately.
- Nick Sundberg
4. Steak & Potato Salad
Prep Time: 40 mins
1-1/2 pounds flank steak, broiled and cubed,
Or... 4 cups of cubed leftover beef steak
4 cups cubed cooked potatoes (about 2 lbs. raw)
3 cups cooked, cut green beans (about 1 lb. raw)
2 cups sliced fresh mushrooms
1-1/3 cups french-fried onion rings, divided
1/2 cup finely chopped red bell pepper
1 cup Hidden Valley The Original Ranch Dressing
2 tablespoons freshly squeezed lemon juice
Salt and cracked pepper
6 cups torn lettuce leaves
Combine steak, potatoes, beans, mushrooms, 1 cup onion rings and bell pepper. Stir together dressing and lemon juice; pour over salad. Toss to coat thoroughly and serve on bed of lettuce. Garnish with remaining onion rings, add salt and cracked pepper to taste.
Makes 6 servings.

*Additional salad dressing can be used to dress the lettuce if desired.
Source: Hidden Valley Dressing 
5. Desserts:
Stuffed Baked Apples with Vanilla Sauce
from Atlanta Cooknotes     
3 egg yolks
2 Tablespoons sugar
1 cup light cream
2 teaspoons vanilla extract
1 cup heavy cream, slightly whipped, or frozen whipped topping
1/2 cup ground blanched almonds
1/4 cup sugar
2 Tablespoons water
4 tart apples, peeled and cored
1-1/2 Tablespoons butter, melted
1/2 cup sifted bread crumbs
2 Tablespoons butter
To make vanilla sauce, beat egg yolks and sugar in top of double boiler.  Add light cream and cook over simmering water until thickened, stirring constantly.  Remove from heat and add vanilla extract.  Cool mixture, stirring occasionally.  When cool, fold in whipped cream.  Chill until ready to serve.  To prepare apples, mix ground almonds, sugar, and water.  Fill apples with almond mixture; roll in melted butter and then in bread crumbs.  Place in a 9-inch square baking dish, and dot with 2 Tablespoons butter.  Bake in a preheated 425 degree oven for 25 minutes.  Do not over bake; apples should be firm.  Serve hot apples with vanilla sauce which is chilled or at room temperature.
Copyright 1982 The Junior League of Atlanta, Inc.  All rights reserved.
Visit The Junior League of Atlanta web site ( to purchase copies of Atlanta Cooknotes and other fine cookbooks, or call (404) 233-4767.
The Junior League of Atlanta, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of Atlanta Cooknotes, are returned to the community.
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A CraftELady Mailing
Julia G
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