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Hi Everyone!
I hope you enjoy the recipes!

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1. Valerie's Tuna Casserole

2. Vanilla Almond Coffee
3. Vanilla Pudding Ice Cream 
4. Veal Chops With Sweet Potato Gravy
5. Vegetable & Leftover Turkey Soup
1. Valerie's Tuna Casserole

Base: Pasta

Number of Servings: 3

1 Box Macaroni and Cheese Dinner Mix (We use regular Kraft)
6 Ounce(s) Tuna in water, drained or Ham
1 Cream Of Mushroom Soup, or Cream of celery
1/2 Cup(s) Milk
3 Cup(s) Shredded cheddar cheese approx divided
1/4 Cup(s) Seasoned bread crumbs

Preheat oven to 350 degrees. Cook macaroni and cheese according to directions on the box. Add tuna, soup, milk (yes, 1/2 cup more milk) and 1 cup of the cheese. You may use less cheese if desired, or omit entirely if you really want to. It does add more of a homemade flavor though. Stir well and pour into a casserole dish. Toss remaining cheese with bread crumbs. Use your judgement on the amount, and you can increase the amount of cheese desired as well. Make enough to nicely cover your casserole dish. Sprinkle cheese/crumb mixture over your casserole. Bake for 15 - 20 minutes, or until topping bubbles and gets a nice light brown colour to it.

NOTES : Not your typical Tuna Casserole, imo. Original recipe taken from The Starving Students' Cookbook by Dede Napoli, but I've modified it so claim it as my own. ;-)
Recipe by: Valerie Whittle Posted by "Valerie Whittle" <> on Feb 7, 1998

Nutrition (calculated from recipe ingredients) 
Calories: 929 
Calories From Fat: 536 
Total Fat: 62.7g 
Cholesterol: 201.2mg 
Sodium: 3137.7mg 
Potassium: 872.1mg 
Carbohydrates: 35.4g 
Fiber: 3.7g 
Sugar: 9.2g 
Protein: 66.4g 


2.  Vanilla Almond Coffee

Base: Beverages

1/3 Cup(s) Ground coffee
1 Teaspoon(s) Vanilla extract
1/2 Teaspoon(s) Almond extract
1/4 Teaspoon(s) Anise seeds

Place coffee in a blender or food processor fitted with a steel blade. In cup, combine remaining ingredients. With processor running, add flavorings. Stop and scrape sides of container with spatula. Process 10 seconds longer. Store in refrigerator.

Yields: Mix for eight 6 ounce servings.

Nutrition (calculated from recipe ingredients) 
Calories: 119 
Calories From Fat: 5 
Total Fat: <1g 
Cholesterol: 0mg 
Sodium: 11.1mg 
Potassium: 1031.9mg 
Carbohydrates: 22.5g 
Fiber: <1g 
Sugar: <1g 
Protein: 3.6g 


3. Vanilla Pudding Ice Cream

Base: Desserts
Number of Servings: 4

2 Quart(s) Milk
2 Cup(s) Light corn syrup
2 Boxes vanilla pudding mix
2 Teaspoon(s) Vanilla extract
2 Teaspoon(s) Almond extract
2 Cup(s) Heavy cream

Add milk and corn syrup to pudding powder and cook over low heat 
until thickened, stirring constantly. Chill. Add flavorings and heavy 
cream. Pour into canister and freeze.

Nutrition (calculated from recipe ingredients) 
Calories: 942 
Calories From Fat: 285 
Total Fat: 32.1g 
Cholesterol: 120.9mg 
Sodium: 358mg 
Potassium: 732.8mg 
Carbohydrates: 156.3g 
Fiber: 0g 
Sugar: 155.9g 
Protein: 17.3g 


4. Veal Chops With Sweet Potato Gravy

4 Veal, 10-12 ounce chops
1/4 Cup(s) Chopped onion
2 Tablespoon(s) Chopped celery
2 Tablespoon(s) Chopped carrot
1 1/2 Tablespoon(s) Flour
1 Quart(s) Dark chicken stock
1 Cup(s) Small dice sweet potatoes peeled
1/2 Cup(s) Toasted pecans
Salt and pepper
Steen's cane syrup molasses to taste
1 Cup(s) Fried parsnip strips
2 Tablespoon(s) Chopped green onions
2 Tablespoon(s) Brunoise red peppers
1 Cup(s) Mashed potatoes, hot

In a medium sauce pot, heat 2 tablespoons of oil. Add the onions, carrots, and celery, cook for 5 minutes or until the vegetables are tender and begin to brown. Dust the vegetables with flour, stir to coat all the vegetables and cook for 2-3 minutes or until the flour begins to brown. Add the stock, stirring to incorporate. Bring to a boil, reduce the heat to medium-high and simmer for 10 minutes. Add the sweet potatoes to the gravy and cook until tender, about 10 minutes. Adjust the seasonings and sweetened to your liking with the cane syrup. 

For the chops: Heat a large cast iron skillet on high heat. Season the veal chops on both sides with the Essence. Add the veal chops to the hot skillet. Sear for 3-4 minutes or until a nice crust is formed to seal in the juices. Flip the veal chops, repeating the process on the other side. Reduce the heat to medium low. Add the gravy to the pan. As the veal chops cook, continue to coat them with the gravy as well as flipping them occasionally to insure even cooking. If the gravy is too thick, add additional stock to thin the gravy. Cook the chops for 10-12 minutes for medium doneness. To assemble, place a mound of the hot mash potatoes in the center of the plate. Prop the veal chops against the potatoes. Spoon the gravy over the top of the chop and around the rim. Garnish with the fried parsnip strips, green onions, and red peppers.

Yield: 4 servings


Posted on Feb 25, 1998

Nutrition (calculated from recipe ingredients) 
Calories: 955 
Calories From Fat: 565 
Total Fat: 65.5g 
Cholesterol: 28.8mg 
Sodium: 1405.9mg 
Potassium: 1849.1mg 
Carbohydrates: 63.7g 
Fiber: 9.4g 
Sugar: 24.7g 
Protein: 33.2g 


5. Vegetable & Leftover Turkey Soup


This is not only a great way to use up leftover turkey, but is very low calorie and, if you use no-salt corn, low in sodium too. Use whatever vegetables you like. Our family tops each serving with a tsp of Parmesan cheese.

Minutes to Prepare: 15
Minutes to Cook: 45
Number of Servings: 90


1/2 bag (8 oz.) baby carrots
3 stalks celery, chopped
1.5 small onion, chopped
about 12 oz. leftover turkey, bite sized pieces
16 oz bag of frozen peas
1 can whole kernel corn (nutrition info uses no salt corn)
Herbs to taste (I use about 2 tsp rosemary and 2 Tbsp parsley)


Put carrots, celery and onion in pot with 6 cups of water and bring to boil. Lower and simmer with lid on.

In the meantime, cut leftover turkey into bite sized pieces and add to pot with herbs. Add peas and let all simmer until peas are tender. Add corn.

Let simmer at least 30 minutes, until tastes mingle and turkey begins to fall apart. An hour is better. 

Makes about 90 oz. Nutritional info is by the oz.
A normal 12 oz. serving is under 130 calories.

Number of Servings: 90

Nutritional Info
Servings Per Recipe: 90
Amount Per Serving
Calories: 10.5
Total Fat: 0.1 g
Cholesterol: 2.3 mg
Sodium: 9.7 mg
Total Carbs: 1.2 g
Dietary Fiber: 0.3 g
Protein: 1.3 g

Recipe submitted by SparkPeople user ELENASAN.

Source: Spark People Recipes
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