This issue "J" 
03-31-16

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ] http://www.acrafteladymailing.com/recipes/archives.html  

 
Index
1. Junior Mint Cheesecake
2. Junkie Chili - Southern 
3. Just Peachy Carrots
4. Just Plain Muffins -ww
5. Justin's Tuna Salad
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1. Junior Mint Cheesecake

Number of Servings: 8

Ingredients:
6 Ounce(s) Junior Mints, 2pk
3 8oz cream cheese softened
2/3 Cup(s) Sugar
3 Eggs
1 Teaspoon(s) Vanilla
2 Cup(s) Graham cracker crumbs
6 Tablespoon(s) Melted butter

Directions: 
Crust: Combine ingredients. Press in bottom and sides of 9" springform pan.

Place junior mints in freezer. Preheat oven to 350^F. With electric mixer or in a food processor; combine cream cheese and sugar until smooth. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Pour into crust. Chop cold junior mints and sprinkle onto cheesecake. Bake 40-45 minutes or until just set. Cool on wire rack, then chill several hours or overnight. Makes about 8 servings.

Nutrition (calculated from recipe ingredients) 
---------------------------------------------- 
Calories: 193 
Calories From Fat: 92 
Total Fat: 10.4g 
Cholesterol: 92.6mg 
Sodium: 28.1mg 
Potassium: 29.7mg 
Carbohydrates: 23.1g 
Fiber: 0g 
Sugar: 23g 
Protein: 2.4g 

Source: FreeGroups.net

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2. Junkie Chili - Southern

Base: Main dish

Number of Servings: 4

Ingredients:
1 2/3 Cup(s) Chicken broth
3/16 Cup(s) Oil
1 1/3 Pound(s) Flank steak, or top round
1 1/3 Pound(s) Pork roast, boneless
3/16 Cup(s) Celery, chopped
18 2/3 Ounce(s) Stewed tomatoes
2/3 Teaspoon(s) Sugar
2 Green chilies, peeled
1 Teaspoon(s) Oregano
1 Teaspoon(s) Cumin
1 Teaspoon(s) Black pepper
1 1/3 Teaspoon(s) Salt
1/3 Teaspoon(s) Cilantro
1/3 Teaspoon(s) Thyme
1 2/3 Teaspoon(s) Chili powder
1/3 Cup(s) beer
1 Garlic cloves, chopped
1 Medium onions, chopped
2/3 Green peppers, chopped
1/3 Pound(s) Jack cheese, grated

Directions: 
Trim all fat from meat and cut into 1/2" cubes. In a 2 qt. pot, combine celery, tomatoes and sugar, simmer for 1 and 1/2 hours. Boil the green chilies for 15 minutes, let cool and remove the skin, seeds and veins, then cut into 1/4" squares. Mix all dry ingredients into beer until all lumps disappear. Combine the beer mix, tomatoes, chilies and garlic with the chicken broth and set aside. Brown the pork and then the beef, set aside. Add the onions and peppers to what is left from the cooked meat. Simmer until onions are done. Add every thing else and simmer for 2 to 3 hours. Let cool and place in the refrigerator for 24 to 48 hours. When you reheat the chili use 1/6 lb. of the cheese, add this at about 5 minutes before you serve the chili. If you wish you can add some juice from a lime.

Nutrition (calculated from recipe ingredients) 
---------------------------------------------- 
Calories: 913 
Calories From Fat: 477 
Total Fat: 53.4g 
Cholesterol: 246.5mg 
Sodium: 2155.5mg 
Potassium: 1555.3mg 
Carbohydrates: 17.4g 
Fiber: 3.1g 
Sugar: 8.1g 
Protein: 87g 

Source: FreeGroups.net
    

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3. Just Peachy Carrots


Ingredients:
1 Pound(s) 450 g frozen baby carrots
1 1/2 Cup(s) Apple juice
3 Tablespoon(s) Butter
2 Tablespoon(s) Brown sugar
3 Peaches peeled and sliced

Directions: 
In a saucepan cook the carrots in the apple juice until tender, drain. Heat the butter in a skillet. Add the brown sugar, stir until sugar melts. Saute the peach slices until tender. Add the carrots. Toss only to glaze. Serves 4.

When I make it I kind of improvise. I used fresh carrots sliced since we have so many I didn't want to buy them. I used some apple juice, some water, and some juice from peaches....I used canned peaches because they aren't in season here. It still turned out fine. I got this recipe from a cookbook called "Dining In"

Posted to FOODWINE Digest 6 November 96
From: Lilia Prescod

Nutrition (calculated from recipe ingredients) 
---------------------------------------------- 
Calories: 1160 
Calories From Fat: 331 
Total Fat: 37.8g 
Cholesterol: 91.6mg 
Sodium: 369.9mg 
Potassium: 3367.3mg 
Carbohydrates: 212.9g 
Fiber: 30.3g 
Sugar: 181.3g 
Protein: 13.4g 

Source: FreeGroups.net

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4. Just Plain Muffins -ww

Number of Servings: 12

Ingredients:
1 Cup(s) Skim milk
1 Egg
4 Teaspoon(s) Margarine, melted
1/2 Teaspoon(s) butter flavoring
1 3/4 Cup(s) All-Purpose Flour
4 Teaspoon(s) Granulated Sugar
2 Teaspoon(s) Baking Powder
1/2 Teaspoon(s) Salt

Directions: 
Preheat oven to 400F. Spray a 12-muffin (2") tin with nonstick cooking spray. In small bowl, combine milk, egg, margarine and butter flavoring. In larger bowl, combine the flour, sugar, baking powder and salt. Add milk mixture to flour mixture, and stir just until flour disappears; do not over blend. Spoon into muffin tin and bake 20-25 minutes, or until toothpick comes out clean and muffins are golden brown. Cool on rack for 5 minutes; remove from pan and serve hot.
EACH SERVING (1 muffin) PROVIDES: 1/4 Fat, 3/4 Bread, 25 Optional Calories
PER SERVING: 99 Calories, 3 g Protein, 2 g Fat, 17 g Carbohydrate, 204mg Sodium, 18 mg Cholesterol, 0 g Dietary Fiber

BERRY MUFFINS: Add 3/4 cup fresh blueberries or raspberries to flour mixture.
Increase Optional Calories to 30.
PER SERVING: 104 Calories, 3 g Protein, 2 g Fat, 18 g Carbohydrate, 204mg Sodium, 18 mg Cholesterol, 0 g Dietary Fiber

SWEET MUFFINS: Use same amount of dark brown sugar or maple sugar instead of granulated.
PER SERVING: 99 Calories, 3 g Protein, 2 g Fat, 17 g Carbohydrate, 204mg Sodium, 18 mg Cholesterol, 0 g Dietary Fiber

ORANGE MUFFINS: Substitute 1/2 cup skim milk , 1/2 cup fresh orange juice (milk will curdle) and 2 teaspoons orange zest for skim milk in basic recipe.
PER SERVING: 100 Calories, 3 g Protein, 2 g Fat, 17 g Carbohydrate, 198mg Sodium, 18 mg Cholesterol, 1 g Dietary Fiber

LEMON MUFFINS: Substitute 3/4 cup + 2 tablespoons skim milk, 2 tablespoons lemon juice (milk will curdle) and 2 teaspoons lemon zest for skim milk in basic recipe.
Reduce Optional Calories to 20.
PER SERVING: 99 Calories, 3 g Protein, 2 g Fat, 17 g Carbohydrate, 203mg Sodium, 18 mg Cholesterol, 0 g Dietary Fiber

PINEAPPLE MUFFINS : Add 1/2 cup well-drained crushed pineapple to milk mixture.
Increase Optional Calories to 30.
PER SERVING: 105 Calories, 3 g Protein, 2 g Fat, 18 g Carbohydrate, 204mg Sodium, 18 mg Cholesterol, 2 g Dietary Fiber

CHOCOLATE MUFFINS: Use 2 tablespoons unsweetened cocoa powder and 1 1/2 cups flour, and increase sugar to 2 tablespoons + 2 teaspoons. Add 1 teaspoon vanilla extract to liquid. Dust with 1 teaspoon confectioners sugar when slightly cooled.
EACH SERVING (1 muffin) PROVIDES: 1/4 Fat, 1/2 Bread, 35 Optional Calories
PER SERVING: 99 Calories, 3 g Protein, 2 g Fat, 17 g Carbohydrate, 204mg Sodium, 18 mg Cholesterol, 2 g Dietary Fiber

Recipe from The Weight Watchers Complete Cookbook & Program Basics(C) Weight Watchers Light and Tasty Deluxe 1997 The Learning Company,Inc. Recipes Weight Watchers International, Inc., owner of theregistered trademark.

Bake a Better Muffin: Spray muffin tins with nonstick cooking spray; fill tins two-thirds full with batter; add a few tablespoons water to the empty spaces to keep empty cups from burning. For easier removal, allow muffins to "rest" in tins a few moments after baking. To reheat muffins, wrap loosely in foil, then heat in a 450F oven about 5 minutes.

Notes: Makes 12 Servings. Use stick margarine, non-diet.
*The zest of a lemon, a lime or an orange is the peel without any of the pith (white membrane). To remove zest, use a zester or the fine side of a vegetable grater.

Posted to EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 12, 1998

Nutrition (calculated from recipe ingredients) 
---------------------------------------------- 
Calories: 96 
Calories From Fat: 16 
Total Fat: 1.9g 
Cholesterol: 15.9mg 
Sodium: 209.9mg 
Potassium: 57.9mg 
Carbohydrates: 16.6g 
Fiber: <1g 
Sugar: 2.5g 
Protein: 3.1g 

Source: FreeGroups.net

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5. Justin's Tuna Salad

Base: Salads

Number of Servings: 8

Ingredients:
3 Eggs, hard-boiled chopped
2 Tablespoon(s) Dill relish, heaping
2 Teaspoon(s) Poupon mustard
2 Tablespoon(s) Mayonnaise
1 Teaspoon(s) Louisiana Hot Sauce
1 6 1/2 oz can tuna, drained

Directions: 
Combine eggs and dill relish. Add the rest of the ingredients, except tuna, and mix really well. Then add tuna. If the mixture is dry, add some more mayonnaise. This is fine for a sandwich.

"Sneak a little on crackers before dinner. GOOD!
From Justin Wilson's "Outdoor Cooking With Inside Help"

Nutrition (calculated from recipe ingredients) 
---------------------------------------------- 
Calories: 75 
Calories From Fat: 37 
Total Fat: 4.1g 
Cholesterol: 89.4mg 
Sodium: 132.7mg 
Potassium: 77.6mg 
Carbohydrates: 1.1g 
Fiber: 0g 
Sugar: <1g 
Protein: 7.7g 

Source: FreeGroups.net
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