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I hope you enjoy the recipes!

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1. Waffled Sweet Potato Chips
2. Wagon Wheel Sausage Pie 
3. Wakefield Rice Pudding
4. Wellington Beef Tenderloin
5. Wyoming Whopper Cookies
1. Waffled Sweet Potato Chips

1 Sweet potato
Vegetable for deep-frying

Peel the sweet potato. Adjust the fluted blade of a mandoline to 1/4-inch and with the mandoline slice the sweet potato, turning it a quarter turn after each slice to produce a waffle pattern. (If you don't have a mandoline, just slice the sweet potato crosswise, about 1/8-inch in thickness.) In a deep skillet heat 1-inch of the oil over moderately high heat to 375 degrees F. on a deep-fat thermometer, in it fry the slices in batches, turning them, for 1 minute, or until they are golden, and transfer the chips as they are fried with a slotted spoon to paper towels to drain. The chips may be made 1 day in advance and kept in an airtight container. Just before serving arrange the chips in one layer in shallow baking pans and heat them in a preheated 400 degrees F. oven for 5minutes. Sprinkle the chips with salt to taste and serve them warm. Makes 2 servings.

Posted by QueenBerta<> on Jan 23, 1998


2. Wagon Wheel Sausage Pie

Number of Servings: 6

12 Ounce(s) Sausage, little sizzlers
3 Cup(s) Hash browns, loose frozen
1/2 Cup(s) Green onions, chopped
2 Tablespoon(s) Milk
1/2 Teaspoon(s) Salt
1/4 Teaspoon(s) Pepper
8 Ounce(s) Cream cheese
3/4 Cup(s) Bisquick
2 Egg

Cook sausages and drain. Grease 10 inch pie plate. Spread potatoes in pie plate. Mix together next 5 ingredients and spread over potatoes. Arrange sausages in spoke fashion on top. Mix together Bisquick, milk and eggs and pour around sausages. Bake uncovered at 400 degrees for 25 to 30 minutes.

Nutrition (calculated from recipe ingredients) 
Calories: 178 
Calories From Fat: 134 
Total Fat: 15.2g 
Cholesterol: 105.1mg 
Sodium: 467mg 
Potassium: 236.2mg 
Carbohydrates: 5g 
Fiber: 1.6g 
Sugar: 2.6g 
Protein: 6.6g 


3. Wakefield Rice Pudding

3 Quart(s) Milk
1 Pint(s) Heavy cream
1 1/3 Cup(s) Short grain rice
1/2 Stick butter
1 Cup(s) Sugar
3/4 Cup(s) Raisins
3 Eggs

Place 2 3/4 qt. of the milk and the heavy cream in a large pot and bring to a slow boil, stirring constantly. When small bubbles appear, add the rice, butter, sugar and raisins. Allow to simmer, stirring the mixture often for 1 hour until the rice is tender and puffed. In a blender, beat the eggs. While the blender is running, slowly add the remaining 1/4 qt. of milk to the eggs. Gradually add the egg mixture to the cooked rice and stir constantly over low heat until thick. Ladle pudding into dessert dishes and garnish with cinnamon.

Nutrition (calculated from recipe ingredients) 
Calories: 6188 
Calories From Fat: 3067 
Total Fat: 349g 
Cholesterol: 1688.4mg 
Sodium: 1798.3mg 
Potassium: 5626.9mg 
Carbohydrates: 667.3g 
Fiber: 21.3g 
Sugar: 422.2g 
Protein: 146g 


4. Wellington Beef Tenderloin

Base: Beef

Number of Servings: 4

1/2 frozen puff pastry
4 5-oz tenderloins steaks 3/4" thick
1 Tablespoon(s) Oil
2 Cup(s) Mushroom, finely chopped
3 Scallion, thinly sliced
2 Tablespoon(s) Butter
2 Tablespoon(s) White wine
1/8 Teaspoon(s) Thyme, crushed
1/8 Teaspoon(s) Pepper

To thaw pastry, let stand at room temperature for 20 minutes. Or, thaw overnight in the refrigerator. Meanwhile, if using the top loin steaks, cut each steak in half crosswise. In a large skillet brown tenderloin or top loin steaks in hot oil over med. high heat for 1 minute on each side. Drain on paper towels. Set aside. In the same skillet cook mushrooms and onions in hot butter and, if desired, wine for 5 to 6 minutes til tender and liquid has evaporated. Remove skillet from the heat. Stir in thyme and pepper. Unfold pastry and place on a lightly floured surface. Roll into an 11" square. Cut into four 5 1/2 " squares. Place some of the mushroom mixture in the center of each square. Place a steak on top. Fold pastry over meat. If necessary, trim pastry to within 1/2 " of the edge of meat. Reserve pastry trimmings. Turn bundles over. If desired, cut small shapes from trimmings; moisten with water and place on top of bundles. Bake bundles, pastry side up, on a rack in a shallow baking pan. Bake, uncovered, in  in a 425F oven for 18 minutes. Meat will be medium rare. Note that these may be frozen prior to baking for up to 3months. To serve, unwrap and place, pastry side up, on a rack in a shallow baking pan. Bake, uncovered, in a 425F oven for 30 minutes. Meat will be medium rare. If necessary, cover pastry loosely with foil during the last 5 minutes to prevent over browning.

Posted on May 13, 1997 

Nutrition (calculated from recipe ingredients) 
Calories: 225 
Calories From Fat: 127 
Total Fat: 14.3g 
Cholesterol: 15.3mg 
Sodium: 206.3mg 
Potassium: 177.7mg 
Carbohydrates: 20.3g 
Fiber: 1g 
Sugar: 7.5g 
Protein: 3.7g 


5. Wyoming Whopper Cookies

Base: Cookies

2/3 Cup(s) Butter
1 1/4 Cup(s) Brown sugar
3/4 Cup(s) Granulated Sugar
1 1/2 Cup(s) Chunky-style peanut butter*
6 Cup(s) Old-fashioned oats - **not Quick cooking**
2 Teaspoon(s) Baking soda
1 1/2 Cup(s) Raisins
1 12 oz chocolate chips

(*I use Jif brand peanut butter. If unavailable, use another brand, but add several tablespoons water to mixture.) Melt butter over low heat. Blend in sugars, eggs and peanut butter; mix until smooth. Add oats, soda, raisins and chocolate chips (mixture will be sticky). Drop on greased baking sheet with No. 20 ice cream scoop or large spoon. Flatten slightly. Bake at 350 F for about 15 minutes for large cookies, 3-in diameter. Remove to cooling rack.

Nutrition (calculated from recipe ingredients) 
Calories: 5941 
Calories From Fat: 2848 
Total Fat: 333.2g 
Cholesterol: 883.4mg 
Sodium: 4628.8mg 
Potassium: 4977.5mg 
Carbohydrates: 692.6g 
Fiber: 32.4g 
Sugar: 599.3g 
Protein: 125.2g 

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