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I hope you enjoy the recipes!

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1. Tabor City Yam Bread
2. Tagliatelle 
3. Tahitian Pork Chops
4. Tasty Turkey Pot Pie
5. T's Banana Cream Pie
1. Tabor City Yam Bread

Base: Desserts

blend together to creamy consistency:
6 Tablespoon(s) Butter
1 Cup(s) Sugar
Beat in thoroughly:
2 Eggs
Add to mixture:
1 Cup(s) Cooked/ mashed sweet Potatoes
Sift together:
1/4 Teaspoon(s) Ground cloves
1/2 Teaspoon(s) Salt
1/4 Teaspoon(s) Soda
1/2 Teaspoon(s) Nutmeg
2 Cup(s) All-Purpose Flour
2 Teaspoon(s) Baking Powder
1/4 Teaspoon(s) Cinnamon
To wet mixture, add dry ingredients alternately with:
1/3 Cup(s) Milk, 1/3 to 1/2
1/2 Cup(s) Chopped nuts

Preheat oven to 350 degrees. Butter 8 x 8 loaf pan. Pour into loaf pan and bake for 50-55 minutes. Top with caramel icing if desired. Freezes well. Microwave to reheat. May also be baked in lined muffin tins at 400 degrees for 15-20 minutes or in made line pan at 400 degrees for 10 minutes.

From The Yam Capital of the World! Four Rooster Inn Tabor City, North Carolina
Recipe by: Inn recipes
Posted to Bakery-Shoppe Digest V1 #481 Dec 31, 1997

Nutrition (calculated from recipe ingredients) 
Calories: 3158 
Calories From Fat: 1054 
Total Fat: 121.6g 
Cholesterol: 561.7mg 
Sodium: 2674.1mg 
Potassium: 2365.2mg 
Carbohydrates: 471.7g 
Fiber: 19.5g 
Sugar: 209.5g 
Protein: 58.3g 

2. Tagliatelle

Base: Pasta

Number of Servings: 3

15 Ounce(s) Tagliatelle
3 Ounce(s) Butter
2 Egg yolks
2 Tablespoon(s) Parmesan, grated
6 Tablespoon(s) Double cream
4 Ounce(s) Bacon, chopped
Pepper, freshly-milled

Bring a large sauce pan of water to the boil, add some salt and a few drops of oil and cook the tagliatelle for 8 minutes. Meanwhile, melt about 1 oz of butter in a small pan and cook the chopped bacon for 3-4 minutes. Beat the egg yolks together with the remainder of the butter, the Parmesan cheese, the cream and some freshly-milled black pepper. Drain the tagliatelle and put it back in the pan quickly so as not to lose heat. Add the bacon and its juices to the pasta, pour in the egg and cream mixture and toss well. (If you've done this quickly enough, the heat from the pasta will cook the egg yolks to a creamy sauce). Season with salt and pepper if desired, then serve with more Parmesan. Serve accompanied with green vegetables such as courgettes (zucchini) or leeks, or with a green salad.

NOTES: Tagliatelle with bacon and cream -- A quick yet rich recipe, originally published in the recipe column in BBC Radio Times magazine. For aesthetic reasons, green tagliatelle looks best when served. "Double cream" is a product not normally available in North America. It has 40 percent butter fat; "whipping cream" has 30 percent butter fat.If you make this recipe with whipping cream instead of double cream, then use about 1 T more butter. 

Difficulty: moderate (timing is critical).: Time: 15 minutes.: 
Precision: measure carefully.:
Dave Osborne: University of Nottingham, UK
Copyright (C) 1986 USENET Community Trust

Nutrition (calculated from recipe ingredients) 
Calories: 411 
Calories From Fat: 372 
Total Fat: 41.9g 
Cholesterol: 208.9mg 
Sodium: 406.5mg 
Potassium: 97.9mg 
Carbohydrates: 1g 
Fiber: 0g 
Sugar: <1g 
Protein: 8g 


3. Tahitian Pork Chops

Number of Servings: 8

8 Pork chops
3/4 Cup(s) Sherry or other cooking wine
1/4 Cup(s) Soy sauce
1/4 Cup(s) Salad oil
1 Clove garlic
3/4 Teaspoon(s) Ground ginger
1/4 Teaspoon(s) Oregano
1 Tablespoon(s) Maple syrup

Heat oven to 350. Brown pork chops in a skillet. Place chops in a baking dish. Put all other ingredients into a blender, cover & process until smooth. Pour over chops, cover & bake 1 to 1-1/2 hours or until tender. Turn chops once during baking to give both sides added browning. Serves 8

MRS P.A. (LINDA) NEPOTE From the <The Bliss of Cooking Returns>, 
Fort Bliss Officers Wives Club,Ft. Bliss, TX.

Nutrition (calculated from recipe ingredients)
Calories: 131 
Calories From Fat: 75 
Total Fat: 8.4g 
Cholesterol: 30.7mg 
Sodium: 288.8mg 
Potassium: 202.5mg 
Carbohydrates: 2.5g 
Fiber: <1g 
Sugar: 1.8g 
Protein: 10.9g 


4. Tasty Turkey Pot Pie

Number of Servings: 6

1/2 Cup(s) salad dressing
2 Tablespoon(s) Flour
1 Teaspoon(s) Chicken bouillon
1/8 Teaspoon(s) Pepper
3/4 Cup(s) Milk
1 1/2 Cup(s) Chopped turkey or chicken
10 Ounce(s) Frozen mixed vegetables thawed and drained
4 Ounce(s) Refrigerated quick crescent dinner rolls 1 can

Combine salad dressing, flour, bouillon and pepper in medium sauce pan. Gradually add milk. Cook, stirring constantly, over low heat until thickened. Add turkey and vegetables; heat thoroughly, stirring occasionally. Spoon into 8 inch square baking dish. Unroll dough into two rectangles side by side to form square; press edges together to form seam. Cover turkey mixture with dough. Bake at 375F, 15 - 20 minutes or until browned.

Prep time: 15 minutes
Baking time: 20 minutes
Variations: Combine 1 egg, beaten and 1 tablespoon cold water, mixing until well blended. Brush dough with egg mix just before baking.

Recipe by: The Southern Living Cookbook, 1987
Posted on May02, 1998

Nutrition (calculated from recipe ingredients) 
Calories: 346 
Calories From Fat: 204 
Total Fat: 22.8g 
Cholesterol: 111.9mg 
Sodium: 1543.6mg 
Potassium: 330.5mg 
Carbohydrates: 20.6g 
Fiber: 2g 
Sugar: 4.6g 
Protein: 15.8g 

5. T's Banana Cream Pie

Base: Pies

2 Tea bags
1 3/4 Cup(s) Milk
1/3 Cup(s) Sugar
1/4 Cup(s) Cornstarch
1 Egg
4 Egg yolks
4 Tablespoon(s) Unsalted butter, cut up
1/2 Teaspoon(s) Vanilla
1 1/4 Cup(s) Unbleached flour
1/3 Cup(s) Cake flour
1/2 Teaspoon(s) Salt
1/4 Teaspoon(s) Baking Powder
3 Tablespoon(s) To 5 Ice Water
1 1/4 Cup(s) Heavy cream
1/2 Tablespoon(s) Fruit-Flavored Tea, cold
5 Ounce(s) Banana, pureed
15 Ounce(s) Bananas, sliced

Pastry Cream: In a heavy medium sauce pan, combine tea bags, 1 3/4 cups milk, and sugar. Bring to boiling, stirring to dissolve sugar. Remove from heat, cover and set aside. In a small mixing bowl, gradually stir 1/4 c milk into cornstarch to form a smooth paste. Add egg. Beat at medium speed until blended. Add egg yolks, one at a time, beating well after each addition. Remove tea bags from milk mixture, squeezing out as much milk as possible. Gradually beat hot milk mixture into egg mixture at low speed. Pour into a clean sauce pan. Cook, whisking constantly, over medium-low heat until mixture becomes extremely thick and boils. Pour into a large bowl. Add 4 tb butter and vanilla. Beat at medium speed until smooth. Place plastic wrap directly on surface of pastry cream. Cool to room temperature, about 1 hour. Refrigerate until thoroughly chilled, about 2 hours.

Pate Brisee: While pastry cream is cooling, in a food processor combine flours, salt, baking powder, and 1/2 c butter. Pulse with quick on/off pulses until mixture resembles peas. With processor running, gradually add ice water until dough cleans sides of bowl and forms a ball. Shape dough into a disc shape. Wrap and refrigerate at least 30 minutes. On a lightly floured surface, roll pastry into a 12" circle. Fit into a 9" pie plate. Roll edge under and flute. Prick dough all over with tines of fork. Cover and refrigerate for 30 minutes. Preheat oven to 425F. Line pastry with double thickness of foil. Fill with dried beans. Bake at 425F for 15 minutes. Remove foil and beans. Continue baking pastry shell 5-10 minutes until lightly browned. Cool on rack.

Cream Topping: Beat cream until it just begins to hold its shape. Gradually add 1 tb sugar and 1/2 tb of fruit flavored tea, beating to stiff peaks. Cover and refrigerate.

Filling: Stir pureed banana into chilled pastry cream until blended. Fold in 1/2 c cream topping, then sliced bananas.

To Assemble: Mound banana cream filling into cooled pie shell. Spread with remaining cream topping. Cover and refrigerate at least 2 hours.

Source: Victoria Magazine, August 1994 
Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120

Nutrition (calculated from recipe ingredients) 
Calories: 3961 
Calories From Fat: 2019 
Total Fat: 229.3g 
Cholesterol: 1516.3mg 
Sodium: 1710.6mg 
Potassium: 3306.9mg 
Carbohydrates: 429.2g 
Fiber: 20g 
Sugar: 180g 
Protein: 63.6g 

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