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I hope you enjoy the recipes!

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1. Ube Crepes
2. Ukrainian Bean Soup 
3. Ultimate Caramel Chocolate Pecan Pie
4. Ultimate Cheese Bread
5. Un-fried French Fries
1. Ube Crepes

Number of Servings: 30

2 Cup(s) All-Purpose Flour
1 Cup(s) Rice flour, not sweet rice Flour
1/2 Cup(s) Ube, dehydrated purple yam
2 Teaspoon(s) Coarse Salt
3 Egg whites
2 Cup(s) Water
2 Cup(s) Canned unsweetened coconut Milk
1 Red or green leaf lettuce head
Vegetable Filling, see recipe below
Peanut Sauce, see recipe below

Whisk the dry ingredients together in a bowl, and make a well in the center. Add the egg whites, water, and coconut milk, a little at a time, incorporating them into the dry ingredients with a whisk. The batter should have the consistency of heavy cream. If it is too thick, loosen with water. Chill in the refrigerator for at least 1 hour. Heat an 8-inch nonstick skillet over medium-low heat. Meanwhile, remove the batter from the refrigerator, and whisk to remove any lumps, or add water to thin if necessary. Add about 1 1/2 ounces batter to skillet. Rotate the pan so that batter covers entire surface. When lumpia appears dry, turn it with the aid of a rubber spatula, being careful not to let it brown. Remove from pan and set aside. Place ube crepe on a plate with flat side facing up. Arrange 2 overlapping lettuce leaves so that they extend over the edge on one side. Place 1/4 cup warm Vegetable Filling on the lettuce, and roll. Place lumpia seam-side-down on plate. Drizzle with Peanut Sauce. Serve immediately. Makes about 30 crepes.

Nutrition (calculated from recipe ingredients)
Calories: 857
Calories From Fat: 264
Total Fat: 30.1g
Cholesterol: 0mg
Sodium: 435.4mg
Potassium: 3180mg
Carbohydrates: 145.5g
Fiber: 33.2g
Sugar: 27.3g
Protein: 21.1g

Vegetable Filling For Crepes
4 Garlic cloves, sliced
2 Tablespoon(s) Peanut Oil
2 Cup(s) Shiitake mushrooms, thinly sliced
2 Cup(s) Peeled julienned carrots
2 Cup(s) Washed julienned leeks
2 Cup(s) Julienned snowpeas
4 Cup(s) Julienned Napa cabbage
2 Cup(s) Peeled julienned jicama
1/2 Cup(s) Bean sprouts
1 Teaspoon(s) Fish sauce
2 Teaspoon(s) Freshly-ground black pepper

In a large skillet or wok, heat 1 tablespoon peanut oil over medium-high heat. Add garlic and cook until it just begins to turn brown, about 1 to2 minutes. Add mushrooms, carrots, leeks, and snow peas. Stir-fry about 2minutes. Add cabbage and jicama, and stir-fry for another 2 to 3 minutes. Add bean sprouts, and stir-fry about 2 minutes. Season with fish sauce and freshly ground pepper. Makes 2 quarts.

Peanut Sauce For Crepes

2 Cup(s) Roasted peanuts, chopped
1 Teaspoon(s) Peanut Oil
4 Shallots, minced
5 Garlic cloves, minced
1 Lemongrass stalk, pale
yellow part only minced
1 Hot red chile, seeded Minced
1 Cup(s) Canned unsweetened coconut Milk
1 Tablespoon(s) Soy sauce
1 Teaspoon(s) Fish sauce
Juice of 1 lime

In a blender or a food processor fitted with a metal blade, combine chopped peanuts, oil, shallots, garlic, lemongrass, and chile. Puree to a smooth paste. Transfer to a small saucepan and place over low heat. Add the coconut milk and stir until smooth and incorporated. Season with soy sauce, fish sauce, and lime juice. Cook until sauce is heated through, about 2 minutes.This sauce may be prepared in advance and reheated. Makes about 2 3/4 cups.

Nutrition (calculated from recipe ingredients)
Calories: 3314
Calories From Fat: 1437
Total Fat: 170.2g
Cholesterol: 60mg
Sodium: 3105.2mg
Potassium: 8053.2mg
Carbohydrates: 375.3g
Fiber: 76.8g
Sugar: 138.8g
Protein: 129.5g

Cuisine: "Filipino" Source: "Martha Stewart Living -<>"
Per serving: 32 Calories (kcal); trace Total Fat; (2% calories from fat); 1g Protein; 6g Carbohydrate; 0mg 
Cholesterol; 131mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;0 Other Carbohydrates

Recipe from Romy Dorotan, Chef/Owner; Cendrillon, 45 Mercer


2. Ukrainian Bean Soup

Number of Servings: 10

1 Pound(s) White beans, dried
1 1/2 Pound(s) sauerkraut
3/4 Pound(s) Salt pork
4 Potatoes, cubed
1/2 Cup(s) Vegetable oil
1 1/2 Tablespoon(s) Flour
1 Onion, lg. chopped coarsely
1 Teaspoon(s) Salt
1 Teaspoon(s) Black pepper
4 Bay leaves
3 Garlic cloves, minced
2 Tablespoon(s) Peppercorns
1/2 Cup(s) Yogurt, plain
1 Carrot, lg. chopped

Soak the beans over night. Cook the meat, potatoes, beans and sauerkraut separately. Bone the meat when it is done and cut into 1/2" cubes. Dice the potatoes. Crush the beans. Make a roux with the oil, flour & onion. Put meat & vegetables into a pot, add the roux, and the bay leaves. Cover with the stock & cook 10 minutes more. Before serving, add the yogurt.

Nutrition (calculated from recipe ingredients) 
Calories: 562 
Calories From Fat: 350 
Total Fat: 39g 
Cholesterol: 30mg 
Sodium: 1373.7mg 
Potassium: 1160.9mg 
Carbohydrates: 39.8g 
Fiber: 9.8g 
Sugar: 2.4g 
Protein: 14.6g 


3. Ultimate Caramel Chocolate Pecan Pie

Base: Desserts

2 Cup(s) Pecans, finely chopped
1/4 Cup(s) Sugar
1/4 Cup(s) Butter or margarine, melted
1 14oz caramels 48
1/4 Cup(s) Milk
1 Cup(s) Pecans, chopped
1 8 squares semi-sweet chocolate
1/4 Cup(s) Powdered sugar
1/2 Teaspoon(s) Vanilla

Crust: Heat oven to 350 degrees. Mix pecans, sugar and butter. Press onto bottom and sides of 9 inch pie plate. Bake 12 to 15 min. or until lightly browned. Cool.

Filling: Melt caramels with 1/4 cup milk in heavy saucepan over low heat, stirring frequently until smooth. Pour over crust. Sprinkle with pecans. Stir chocolate, 1/3 cup milk, powdered sugar, and vanilla in heavy saucepan over very low heat just until melted. Pour over caramel pecan filling, spread to edge of pie. Refrigerate. Serve with whipped cream if desired.

Tip: The ultimate carmel chocolate pecan pie can be frozen for up to 2 weeks. Cool prepared pie in refrigerator 3 hours. Wrap securely in plastic wrap followed by heavy duty aluminum foil. Place in freezer bag, label and date.

To thaw: Place wrapped pie in refrigerator 12 hours or overnight, let stand at room temperature 15 min. before serving.

Recipe from "Kraft Creative Kitchens"

Nutrition (calculated from recipe ingredients) 
Calories: 3674 
Calories From Fat: 2672 
Total Fat: 318.2g 
Cholesterol: 133.4mg 
Sodium: 86.8mg 
Potassium: 1558.7mg 
Carbohydrates: 224.3g 
Fiber: 38.1g 
Sugar: 120.3g 
Protein: 39.9g 


4. Ultimate Cheese Bread

Number of Servings: 10

1 Loaf unsliced French Bread
1 8 oz sliced Swiss cheese
1 Jar, 4.5 oz sliced
mushrooms drained
1/2 Cup(s) Butter or margarine
1/4 Teaspoon(s) Garlic powder

Cut bread diagonally into 1 1/2 inch slices to within 1/2 inch of bottom. Repeat cuts in opposite direction. Cut cheese into 1-inch squares. Place one cheese and one mushroom if desired into each slit. Combine butter and garlic powder; spoon over the bread. Place on an ungreased baking sheet. Bake at 350 for 8-10 minutes or until cheese is melted.

Recipe by: Quick Cooking - March/April 1998 on Mar 29, 1998 

Nutrition (calculated from recipe ingredients) 
Calories: 88 
Calories From Fat: 81 
Total Fat: 9.2g 
Cholesterol: 1.4mg 
Sodium: 73.4mg 
Potassium: 97.5mg 
Carbohydrates: 1.1g 
Fiber: <1g 
Sugar: <1g 
Protein: <1g 


5. Un-fried French Fries

Number of Servings: 4

5 Baking potatoes, about 2 3/4 Pound(s)
Light Vegetable Oil Spray
2 Egg whites
1 Tablespoon(s) Cajun spice

Preheat the oven to 400 degrees. Slice each potato lengthwise into 1/4-inch ovals, then slice even oval lengthwise into matchsticks. Coat a baking sheet with 3 sprays of the vegetable oil (like PAM). Combine the egg whites and Cajun spice in a bowl. Add the matchstick potatoes and mix to coat. Pour the coated potatoes onto the prepared baking sheet and spread them out into a single layers, leaving a little space between. Place the baking sheet on the bottom shelf of the oven. Bake for 40 to 45 minutes, until the fries are crispy, turning them every 6 to 8 minutes with a spatula so that they brown evenly. Serve immediately.

At per serving= 0.5 gram Calories per serving=291


Nutrition (calculated from recipe ingredients) 
Calories: 186 
Calories From Fat: 2 
Total Fat: <1g 
Cholesterol: 0mg 
Sodium: 33004.9mg 
Potassium: 1002mg 
Carbohydrates: 40.3g 
Fiber: 5.1g 
Sugar: 1.9g 
Protein: 6.4g 

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