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I hope you enjoy the recipes!

[Archives ]  

1. Nanny's Famous Coconut-Pineapple Cake
2. Napa Mint Slaw 
3. Narsai's Israeli Chicken
4. Natcho Cheese Potato Slices
5. Nopalitos con Chile (Cactus Chile)
1. Nanny's Famous Coconut-Pineapple Cake

Base: Cakes

Number of Servings: 12

15 Ounce(s) Pineapple, crushed undrained
1 Cup(s) Butter, softened
3 Cup(s) Sugar
5 Eggs
1/2 Cup(s) Lemon-lime soda
3 Cup(s) Cake Flour, sifted
1 Teaspoon(s) Lemon extract
1 Teaspoon(s) Vanilla extract
6 Ounce(s) Coconut, frozen flaked thawed
1/4 Cup(s) Cornstarch
1 Cup(s) Reserved, drained crushed Pineapple
1 Cup(s) Water
3 Ounce(s) Cream cheese
16 Ounce(s) Powdered sugar, sifted
1/4 Cup(s) Pineapple juice - reserved

Grease bottom and sides of 3 - 9" round cake pans; line bottoms with wax paper. Grease and flour wax paper. Drain pineapple, reserving 3/4 cup juice. Remove 1/4 cup reserved juice for Cream Cheese Frosting, and reserve crushed pineapple for Pineapple Filling. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Combine 1/2 cup reserved pineapple juice and soft drink. Add the flour to butter mixture alternately with juice mixture, beginning and ending with flour. Beat at low speed until blended after each addition. Stir in extracts. Pour into prepared cake pans. Bake at 350F for 25 to 30 minutes. Remove from pans immediately; cool on wire racks. Spread 3/4 cup Pineapple Filling between cake layers and remaining filling on top of cake. Spread Cream Cheese Frosting on sides of cake; pipe border around the top, if desired. Sprinkle with coconut. Garnish, if desired. Makes 1(3-layer) cake.

PINEAPPLE FILLING Stir together sugar and cornstarch in a saucepan. Stir in pineapple and 1 cup water. Cook over low heat, stirring occasionally, 15 minutes or until very thick. Cool. Makes 3 cups.
CREAM CHEESE FROSTING Beat butter and cream cheese at medium speed with an electric mixture until blended. Gradually add powdered sugar, juice, and vanilla, mixing well. Makes 2 cups.
This is Southern Living's Dessert of the Year for 1997
Recipe by: Southern Living Nov./97 page 224
Posted by Terry Pogue on Oct 29, 1997

Nutrition (calculated from recipe ingredients) 
Calories: 959 
Calories From Fat: 278 
Total Fat: 31.7g 
Cholesterol: 146.3mg 
Sodium: 99.6mg 
Potassium: 199.9mg 
Carbohydrates: 166.2g 
Fiber: 2.5g 
Sugar: 133g 
Protein: 6.8g 


2. Napa Mint Slaw

Base: Vegetables

Number of Servings: 6

5 Bacon, chopped
Salad oil, opt'l.
1 Head napa cabbage* About 1 1/2 lbs., washed and crisped.
1 Cup(s) Lightly packed fresh mint
1/3 Cup(s) Roasted, salted chopped peanuts
1/3 Cup(s) Orange juice
3 Tablespoon(s) White wine vinegar
1 1/2 Teaspoon(s) Sugar

In 8 to 10" frying pan, cook bacon over medium heat until crisp (about 8 minutes). Lift out and drain; set aside. Discard all but 3 tb. of the drippings from the pan (add oil, if necessary, to make 3 tb.); set pan aside. Remove 6 large outer leaves from cabbage and set aside. Cut head of cabbage crosswise into 1/4" slices. Setting aside 6 fresh mint sprigs for garnish, finely chop remaining mint. Combine with cabbage, peanuts and bacon in a large bowl. Place pan with drippings over high heat and stir in orange juice, vinegar and sugar. Cook just until drippings are melted and dressing is hot. Immediately pour hot dressing over salad and mix quickly until well coated. Place a whole cabbage leaf on each of 6 salad plates; mound salad on each leaf. Garnish with reserved mint.

Per serving: 154 cal.; 5 g protein; 8 g carbohydrates; 12 g total fat; 9mg cholesterol; and 163 mg sodium.

From Sunset Fresh Ways with Salads by the editors of Sunset Books and Sunset Magazine. Menlo Park, CA: Lane Publishing Company, 1987. Pg. 16.ISBN 0-376-02608-1. Electronic format by Cathy Harned.

Nutrition (calculated from recipe ingredients) 
Calories: 14 
Calories From Fat: <1 
Total Fat: <1g 
Cholesterol: 0mg 
Sodium: 1.5mg 
Potassium: 59.4mg 
Carbohydrates: 3.6g 
Fiber: <1g 
Sugar: 2.2g 
Protein: <1g 


3. Narsai's Israeli Chicken

Base: Poultry

Number of Servings: 6

2 Whole chicken breasts, split in half
3 Tablespoon(s) Vegetable oil
1 Cup(s) Orange juice
1/2 Cup(s) White wine
1 Lemon, juiced
3 Tablespoon(s) Honey
1/2 Teaspoon(s) Ground ginger
Tabasco sauce or cayenne Pepper
12 Kumquats, thinly sliced

Bone and skin the 4 halves of chicken breasts (or have the butcher do it for you). Each half breast consists of a large muscle and a smaller, elongated section that resembles a "fillet" or "supreme." Carefully pull the fillet away from each half. Cut the remaining breast meat into 3 or 4 strips the same size as the fillet. Heat the oil in a skillet. While it is heating, salt the chicken pieces and dust them very lightly with flour, shaking off any excess. (A good way to do this is to put the flour in a paper bag, add several pieces of chicken at a time, close the top, and shake well.) Saute the chicken in the hot oil only until the pieces are heated through and have turned opaque. It is important to avoid over cooking them. Transfer the chicken pieces to a warm platter. Add the orange juice, wine, lemon juice, honey, ginger and Tabasco sauce to taste to the pan. Whisk to dissolve all the pan drippings and cook the mixture until it reduces to a light sauce. Add the kumquats and return the chicken pieces to the pan. Stir just enough to coat the chicken lightly with the sauce. Serve immediately.

Hanneman 1998. See Also: Narsai's Kitchen c/o KCBS (1997: SF/Berkeley) by: Chef Narsai David, San Francisco/BerkeleyPosted to MC-Recipe Digest by Kitpath <> on May08, 1998 

Nutrition (calculated from recipe ingredients) 
Calories: 424 
Calories From Fat: 87 
Total Fat: 9.8g 
Cholesterol: 48.7mg 
Sodium: 95.1mg 
Potassium: 340.8mg 
Carbohydrates: 56g 
Fiber: 2.4g 
Sugar: 13.9g 
Protein: 23.8g 


4. Natcho Cheese Potato Slices

Ethnicity: Mexican
Base: Vegetables

Number of Servings: 6

4 To 6 md potatoes, peeled and sliced
1 Onion, chopped
1 Green pepper, chopped
1 Green onions, chopped
1 Cup(s) Barbecue sauce
1 Cup(s) Water
1 Teaspoon(s) Garlic powder
1 Teaspoon(s) Parsley flakes
4 Tablespoon(s) Taco seasoning
1/4 Teaspoon(s) Black pepper
2 Cup(s) Grated cheese, Cheddar mozarella or combination

Peel and slice potatoes. Line cookie sheet with tin foil. Spray foil with non-stick spray (Pam) In large bowl, combine potatoes, green onions, green peppers and white onions. Pour onto foil lined pan. In same bowl, mix barbecue sauce, water, and dry spices. Pour over top of potatoes. Bake in 400 F oven for 45 minutes. Turn and separate to ensure even cooking. Bake an additional 10 minutes or so. (Baking time depends on how thick you slice the spuds) Sprinkle grated cheese on top of cooked potatoes, and continue cooking until cheese has melted and the edges become crispy. Let sit for about 4-5 minutes before serving to allow the cheese to set up a bit.

Origin: Adaptation from another recipe Shared by: Sharon Stevens

Nutrition (calculated from recipe ingredients) 
Calories: 272 
Calories From Fat: 131 
Total Fat: 14.9g 
Cholesterol: 46.2mg 
Sodium: 836.6mg 
Potassium: 227.5mg 
Carbohydrates: 22.6g 
Fiber: 1.4g 
Sugar: 15.7g 
Protein: 12g 


5. Nopalitos con Chile (Cactus Chile)

2 pounds cleaned nopales 
1 onion, sliced 1/8-inch thick 
1/8 cup corn oil or olive oil 
2 jalapeno chiles 
2 Serrano chiles
1/2 bulb garlic 
1 cup cilantro
Salt to taste

Clean and dice nopales. Chop onion into similar size pieces and place in a large oiled skillet and begin to fry. Add garlic and chiles and salt. Cover and simmer until tender.

Serve over diced and toasted tortillas or a bed of rice.

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