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 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Impossible Beef Enchilada Pie
2. Ingber (A Traditional Holiday Sweet) 
3. Irish Tipsy Cake
4. Iron-skillet Fried Chicken 
5. Ivory Sauce
1. Impossible Beef Enchilada Pie

Ethnicity: Mexican

1 Pound(s) Ground beef
1 Cup(s) Onion, chopped
2 Cloves garlic, chopped fine
2 Teaspoon(s) Chili powder
1/2 Teaspoon(s) Dried oregano
1/2 Teaspoon(s) Salt
1/4 Teaspoon(s) Pepper
8 Ounce(s) Enchilada sauce
2/3 Cup(s) Tortilla Chips, Crush Fine
2 Cup(s) Cheddar Cheese, Shredded
1 1/4 Cup(s) Milk
3 Eggs
3/4 Cup(s) Bisquick

Heat oven to 400~. Grease 10" pie plate. Brown hamburger with onions, then drain grease. Stir in garlic, chili powder, oregano, salt, pepper and 1/2 C of Enchilada sauce. Sprinkle crushed tortilla chips evenly in the pie plate. Top with 1-1/2 C of the cheese; spread with meat mixture. Beat milk, eggs and Bisquick until smooth, 15 seconds in blender on high. Pour into pie plate. Bake until knife comes out clean, 25 to 30 minutes. Spread remaining sauce over top, sprinkle with remaining cheese. Bake until cheese is melted, 3-5 minutes longer. Cool 10 minutes before serving. Can top with sour cream if desired. 

Nutrition (calculated from recipe ingredients) 
Calories: 3026 
Calories From Fat: 1935 
Total Fat: 214.6g 
Cholesterol: 1215.7mg 
Sodium: 4661mg 
Potassium: 2456.2mg 
Carbohydrates: 80.8g 
Fiber: 10.2g 
Sugar: 24.6g 
Protein: 186.3g 


2. Ingber (A Traditional Holiday Sweet)

Categories: : candy, Passover

Yield: 1 Servings

2 c  Finely grated raw carrots     
2 c  Honey   
1/2 c  Sugar    
2 ts Ginger (or less; to taste)(2 to 2 1/2 )          
Sugar for sprinkling

In a large saucepan, blend the grated carrots, honey and sugar very well. Cook over medium heat.

When the mixture begins to boil, turn the heat down and cook until all the liquid is absorbed. Stir frequently.

Remove from the heat, add the ginger and cook for 5 minutes longer.

Pat out to 1/2 inch thickness on a sugared board or cookie sheet. Sprinkle sugar on top and cut into diamonds or squares. Let dry for 30 minutes to 1 hours. Remove with a spatula.

Yields approx. 72 - 1 inch diamonds.

Posted to JEWISH-FOOD digest Volume 98 #005 by Lisa Montag on Jan 4, 1998


3. Irish Tipsy Cake

Number of Servings: 12

2 Sponge layer cakes
1/4 Cup(s) Raspberry jam
1 Cup(s) Sweet wine
1 small instant vanilla Pudding
1 1/2 Cup(s) Milk
1 Cup(s) Blanched, slivered almonds

Spread the cake layers with jam; arrange in a glass serving bowl. Sprinkle with 3/4 cup wine; let stand 1 hour in the refrigerator. Blend pudding mix with milk and remaining wine. Beat with a rotary beater until thickened. Pour the custard over the cake; stud with almonds. Serves 8.

From <A Taste of Louisiana>.

Nutrition (calculated from recipe ingredients) 
Calories: 131 
Calories From Fat: 56 
Total Fat: 6.7g 
Cholesterol: 2.4mg 
Sodium: 136.2mg 
Potassium: 130.7mg 
Carbohydrates: 15.9g 
Fiber: 1.3g 
Sugar: 9.8g 
Protein: 3.5g 


4. Iron-skillet Fried Chicken

1 Chicken, cut into pieces 2 1/2 to 3 pound
Bacon fat and lard for frying
1/2 Cup(s) Flour
1/2 Cup(s) Yellow cornmeal
1 Tablespoon(s) Bell's poultry seasoning
Salt and pepper

Wash the chicken parts thoroughly and dry them on paper towels. Heat the fat to 380 degrees in a heavy cast-iron skillet. Place the flour, cornmeal, and seasonings in a brown paper bag. Add the chicken pieces, a few at a time, and shake well to ensure that each piece is coated with the seasoned flour. Put the chicken pieces in the frying pan and fry uncovered for 20 to 25 minutes, turning occasionally to make sure that each side is golden brown. Remove the chicken pieces and drain them on pieces of brown paper bag. Serve hot. Yield: 4 to 6 servings.

Per serving: 3694 Calories (kcal); 235g Total Fat; (58% calories from fat); 270g Protein; 103g Carbohydrate; 1358mg Cholesterol; 1045mg Sodium Food Exchanges: 6 1/2 Grain (Starch); 36 Lean Meat; 0 Vegetable; 0 Fruit; 24 Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9320

Nutrition (calculated from recipe ingredients) 
Calories: 583 
Calories From Fat: 69 
Total Fat: 7.6g 
Cholesterol: 0mg 
Sodium: 2589.2mg 
Potassium: 963.3mg 
Carbohydrates: 97.8g 
Fiber: 6.1g 
Sugar: 3g 
Protein: 28.4g 


5. Ivory Sauce

3 Tablespoon(s) Butter
1/3 Cup(s) Flour
3 1/2 Cup(s) Chicken broth
Salt and pepper

Make a roux of butter and flour. Whisk in chicken broth and simmer until thick. Season with salt and pepper.

PASTA MONDAY TO FRIDAY SHOW #PS6545, Copyright, 1997, TV FOOD NETWORK,G.P., All Rights Reserved

Nutrition (calculated from recipe ingredients) 
Calories: 592 
Calories From Fat: 353 
Total Fat: 39.7g 
Cholesterol: 91.6mg 
Sodium: 2575.9mg 
Potassium: 777.2mg 
Carbohydrates: 35g 
Fiber: 1.1g 
Sugar: 2.6g 
Protein: 21.6g 

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A CraftELady Mailing
Julia G
Tulare CA


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