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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Eagle Brand Caramel Pie
2. Extra Dry Martini
3. Extra-rich Chocolate Pecan Pie
4. Eydie Gorme's Spinach Frittata
5. Eye Round Roast Beef With Onion Sauce
1. Eagle Brand Caramel Pie

1 Eagle brand milk
1 Graham cracker crust or pastry shell
Whipped cream, Dream Whip or Cool Whip

I opened one of my community cookbooks ("Recipes: Old and New, Tried and True 4th Edition"...North Lamar Young Homemakers of Texas, Area V Powderly, Texas) and found the instructions to the Eagle Brand caramel pie...Take the can of milk and remove label. Place UNOPENED can in saucepan and cover with water. Place lid on saucepan; boil over low heat for 3 hours. Remove can and LET COOL COMPLETELY BEFORE OPENING. (Note: Milk can be boiled the day before and placed in the refrigerator over night to save time. You will need to place the milk into a bowl and stir to spreading consistency.) Place layer of bananas in bottom of crust; spread with a layer of caramelized milk and then a layer of whipped cream, Dream Whip or Cool Whip. Repeat with a second layer of each. Garnish top with banana slices. Refrigerate a couple of hours before serving.

Posted to Bakery-Shoppe Digest V1 #451 by "Catherine M.Marler" on Dec 13, 1997

Nutrition (calculated from recipe ingredients)
Calories: 355
Calories From Fat: 71
Total Fat: 8.1g
Cholesterol: 0mg
Sodium: 170.4mg
Potassium: 870.7mg
Carbohydrates: 73.1g
Fiber: 6.6g
Sugar: 40.1g
Protein: 3.8g 


2.  Extra Dry Martini

Number of Servings: 1

1 1/2 Ounce(s) Gin
1 Dry vermouth
1 olive

Fill a mixing glass with ice. Pour in gin and dry vermouth. Stir (or shake) and strain into a martini glass. Garnish with an olive.

Recipe By : Joe Robertson

Nutrition (calculated from recipe ingredients)
Calories: 337
Calories From Fat: 239
Total Fat: 27g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 1.1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g


3. Extra-rich Chocolate Pecan Pie

Base: Pies
Number of Servings: 6

6 Ounce(s) Semi-sweet chocolate chips
2/3 Cup(s) Evaporated milk
2 Tablespoon(s) Butter Or Regular Margarine
2 Eggs, Lg Slightly Beaten
1 Cup(s) Sugar
2 Tablespoon(s) Unbleached flour
1/4 Teaspoon(s) Salt
1 Teaspoon(s) Vanilla
1 Cup(s) Pecans, chopped
1 Unbaked 9-inch pie shell

Combine the chocolate chips, evaporated milk, and butter in a small saucepan. Cook over low heat, stirring constantly, until mixture is smooth and creamy. Combine the eggs, sugar, flour, salt, vanilla and pecans in a bowl and mix well. Gradually stir the chocolate mixture into the egg mixture, blending well, and pour into the unbaked pie shell. Bake in a 375 degree F. oven for 40 minutes or until the filling is set. Cool on a wire rack.

Nutrition (calculated from recipe ingredients)
Calories: 473
Calories From Fat: 229
Total Fat: 27.5g
Cholesterol: 8.7mg
Sodium: 159.9mg
Potassium: 164.9mg
Carbohydrates: 58.7g
Fiber: 3.5g
Sugar: 36.9g
Protein: 5g


4. Eydie Gorme's Spinach Frittata

Number of Servings: 4

1/3 Cup(s) Salad oil
1 Cup(s) Matzoh meal
2 Frozen chopped spinach thawed/10 1/2 oz. ea
8 Ounce(s) Pot cheese or large curd cream style cottage cheese
6 Eggs
1/4 Cup(s) Freshly grated Parmesan or Romano cheese
1 1/2 Teaspoon(s) Salt
Freshly ground black pepper about 1/16 tsp.
1 Cup(s) Feta cheese, crumbled
Plain yogurt

Oil an 8x12x2" pan generously with some of the oil; sprinkle matzoh meal evenly over the bottom of the pan. Squeeze excess water from frozen thawed spinach and place in mixing bowl with pot cheese. In separate bowl, beat 5 eggs until lemon colored; stir into spinach-cheese mixture. Add Parmesan cheese, remaining oil, salt and pepper. Stir lightly to blend. Pour over matzoh crust, distributing evenly throughout. Add feta cheese to spinach-egg layer, distributing evenly. Beat remaining egg until light; pour in a thin stream over the entire surface, forming top custard crust. Bake in preheated 425 F. oven, cooking about 30 minutes, or until top is golden brown and filling is puffy. Remove from oven, cut in squares. Serve at once with side dish of chilled yogurt.

Serving Ideas :
Serve with mixed green salad.

NOTES : This original Gorme creation is similar to an Italin frittata and a Turkish bokek.
Recipe by: Celebrity Cookbook by Johna Blinn '81
Posted to MC-Recipe Digest by Roberta Banghart on Apr 19, 1998 

Nutrition (calculated from recipe ingredients)
Calories: 616
Calories From Fat: 426
Total Fat: 48.2g
Cholesterol: 359mg
Sodium: 2185.7mg
Potassium: 333.9mg
Carbohydrates: 8.5g
Fiber: <1g
Sugar: 6.6g
Protein: 36.7g


5. Eye Round Roast Beef With Onion Sauce

Ethnicity: Italian
Base: Main dish

Number of servings: 10

3 Pound(s) Onions, diced
6 Pound(s) Eye round roast
2 Italian plum tomatoes
1/4 Cup(s) Fresh basil, chopped
1 Teaspoon(s) Salt
2 Pound(s) Large bow tie macaroni
4 Tablespoon(s) Olive oil
1 Tomato paste
2 Garlic cloves, peeled
1/2 Teaspoon(s) Pepper

Saute diced onions for about 20 minutes in olive oil until translucent and soft. Add tomato paste and cook for 2-3 minutes. Put plum tomatoes in blender for a few seconds. Add tomatoes and garlic to pot with onions and paste. In separate pan, brown eye round on all sides in a small amount of oil. Add meat to sauce and simmer slowly for 3 hours. remove garlic cloves. Carve roast into thin slices and serve with bow ties and sauce. The large quantity of onions make this a sweet, delicious sauce.

Posted to MM-Recipes Digest by Paula on Sep17, 1998

Nutrition (calculated from recipe ingredients)
Calories: 712
Calories From Fat: 424
Total Fat: 47.1g
Cholesterol: 141.5mg
Sodium: 537.2mg
Potassium: 422.3mg
Carbohydrates: 17.3g
Fiber: 3.7g
Sugar: 7.9g
Protein: 56.6g

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