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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Un-fried French Fries
2. Updated Potato Bake 
3. Uptown Shrimp Salad
4. Us Army Chili (1896-1944)
5. Uss Chicago-style Pizza
1. Un-fried French Fries

Number of Servings: 4

5 Baking potatoes, about 2 3/4 Pound(s)
Light Vegetable Oil Spray
2 Egg whites
1 Tablespoon(s) Cajun spice

Preheat the oven to 400 degrees. Slice each potato lengthwise into 1/4-inch ovals, then slice even oval lengthwise into matchsticks. Coat a baking sheet with 3 sprays of the vegetable oil (like PAM). Combine the egg whites and Cajun spice in a bowl. Add the matchstick potatoes and mix to coat. Pour the coated potatoes onto the prepared baking sheet and spread them out into a single layers, leaving a little space between. Place the baking sheet on the bottom shelf of the oven. Bake for 40 to 45 minutes, until the fries are crispy, turning them every 6 to 8 minutes with a spatula so that they brown evenly. Serve immediately.

At per serving= 0.5 gram Calories per serving=291


Nutrition (calculated from recipe ingredients) 
Calories: 186 
Calories From Fat: 2 
Total Fat: <1g 
Cholesterol: 0mg 
Sodium: 33004.9mg 
Potassium: 1002mg 
Carbohydrates: 40.3g 
Fiber: 5.1g 
Sugar: 1.9g 
Protein: 6.4g 


2. Updated Potato Bake

2 Russet potatoes, cut into 1/2 inch slices
2 Cup(s) Broccoli flowerets
1 Tablespoon(s) Olive oil
1 Yellow onion, thinly sliced
1 Clove garlic, minced
1/2 Teaspoon(s) Dried thyme
1 Teaspoon(s) Grated lemon peel
1/2 Teaspoon(s) Black pepper
1 Tablespoon(s) Margarine, cut into small pieces

1.. In a large saucepan, combine potatoes and enough water to cover. Bring to a boil over high heat, reduce heat to medium, and cook for 10 minutes.
2.. Add broccoli flowerets and cook until tender, about 5 minutes. Drain potatoes and broccoli in a colander.
3.. While vegetables are cooking, in a large skillet, heat oil over medium heat. Add onion and saute until golden brown, about 10 minutes. Add garlic and thyme; cook, stirring, for 1 minute.
4.. Remove from heat and stir in potato mixture, lemon peel, and pepper.
5.. Preheat oven to 425F. Place potato mixture in a 2 quart casserole and dot with margarine. Bake until heated through, about 20 to 25 minutes. Serve immediately

From: "Lisa Whittington" <>
Posted by on Mar17, 1998 
Source: Healthy Meals in Minutes

Nutrition (calculated from recipe ingredients) 
Calories: 1152 
Calories From Fat: 227 
Total Fat: 25.7g 
Cholesterol: 1.7mg 
Sodium: 212.4mg 
Potassium: 3333.5mg 
Carbohydrates: 216.2g 
Fiber: 14.4g 
Sugar: 57.6g 
Protein: 16.2g 


3. Uptown Shrimp Salad

Base: Seafood

Number of Servings: 8

3 Cup(s) Water
1 Pound(s) Unpeeled medium-size fresh Shrimp
3 Tablespoon(s) Sherry wine vinegar or red Wine Vinegar
1 Teaspoon(s) Sugar
1 Teaspoon(s) Grated orange rind
1 Garlic clove, crushed
1/3 Cup(s) Olive oil
2 Naval oranges
1 Cup(s) Sliced pimiento olives
5 Cup(s) Torn bibb lettuce
5 Cup(s) Torn leaf lettuce
2 Green onions, sliced

Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water. Chill. Peel and devein shrimp, set aside. Combine vinegar and next 3 ingredients in a large bowl; gradually add olive oil, beating well with a wire whisk. Set aside. Peel oranges, and cut into 1/2-inch round slices; cut slices into quarters. Add orange, shrimp, and olives to dressing; stir gently. Cover and chill at least 1 hour. To serve, add lettuces and green onions to shrimp mixture; toss gently.

Nutrition (calculated from recipe ingredients) 
Calories: 326 
Calories From Fat: 104 
Total Fat: 11.7g 
Cholesterol: 5.7mg 
Sodium: 49mg 
Potassium: 176.2mg 
Carbohydrates: 54.3g 
Fiber: <1g 
Sugar: 44.3g 
Protein: 1.8g 


4. Us Army Chili (1896-1944)

1 Beefsteak, round
1 Tablespoon(s) Hot drippings
2 Tablespoon(s) Rice
1 Cup(s) Boiling water
Onion, optional
2 Large dried red chili pods

Soldiers of the U.S. Army on the Western frontier had been eating chili since the war with Mexico (1846) but not necessarily in their messes. The first Army publication to give a recipe for chili was published in 1896, The Manual For Army Cooks (War Department Document #18). By World War I, the Army had added garlic and beans; by World War II, tomatoes. This was a national pattern: Fannie Farmer did exactly the same (see the editions for 1914, 1930, and 1941) Chili con carne (1896) (per soldier). 1 beefsteak (round); 1 Tbs. hot drippings; 2 Tbs. rice; 1 cup boiling water; 2 large dried red chili pods; 1 cup boiling water; flour, salt, and onion (optional). Cut steak in small pieces. Put in frying pan with hot drippings, cup of hot water, and rice. Cover closely and cook slowly until tender. Remove seeds and parts of veins from chili pods. Cover with second cup of boiling water and let stand until cool. Then squeeze them in the hand until the water is thick and red. If not thick enough, add a little flour. Season with salt and a little onion, if desired. Pour sauce over meat-rice mixture and serve very hot.

Posted Thu, 25 Jul 1996 19:39:47 -0700 From: Garry Howard <>
NOTES : From the article "Just Another Bowl of Texas Red" by John Thorne in the September/October1990 issue of Chile Pepper Magazine. 

Nutrition (calculated from recipe ingredients) 
Calories: 1326 
Calories From Fat: 141 
Total Fat: 15.9g 
Cholesterol: 12.9mg 
Sodium: 378.9mg 
Potassium: 522.2mg 
Carbohydrates: 255.4g 
Fiber: 10.6g 
Sugar: 6g 
Protein: 34.2g 


5. Uss Chicago-style Pizza

1 Package active dry yeast
2 Teaspoon(s) Sugar
1 1/4 Cup(s) Warm Water
3 1/4 Cup(s) All-Purpose Flour
3 Tablespoon(s) Olive oil
1 Teaspoon(s) Salt
1 Cup(s) Pizza Sauce
12 Ounce(s) Shredded mozzarella cheese
1/2 Pound(s) Ground beef, crumbled cooked
1/4 Pound(s) Italian sausage, crumbled
1/4 Pound(s) Pork Sausage, Crumbled
1/2 Cup(s) Pepperoni, diced
1/2 Cup(s) Canadian bacon, diced
1/2 Cup(s) Ham, diced
1/4 Pound(s) Mushrooms, sliced
1 Onion, sliced
1 Green bell pepper, seeded sliced
2 Ounce(s) Grated parmesan cheese

For dough, sprinkle yeast and sugar into warm water in small bowl; let stand until foamy, about 5 minutes.

2. Mix flour, oil and salt in a large bowl; make a well in the center and add yeast mixture. Stir to form a soft dough, adding more flour if necessary. Turn onto a floured board and knead until dough is supple and elastic, 7 to 10 minutes. Transfer to a large bowl, cover and let rise in a warm spot until dough has doubled, about 1 hour. Punch down.

3. Roll dough to a 15-inch circle. Transfer to an oiled 14-inch pizza pan, folding the excess over to make a small rim. Spread with pizza sauce; sprinkle with all but a handful of the mozzarella cheese. Sprinkle with meats and vegetables. Top with remaining mozzarella and Parmesan cheese. Let rise in a warm spot about 25 minutes.

4. Heat oven to 475 degrees. Bake pizza until crust is golden, about 25 minutes. Let stand 5 minutes before slicing.

Nutrition (calculated from recipe ingredients) 
Calories: 6443 
Calories From Fat: 2455 
Total Fat: 275.4g 
Cholesterol: 1569.2mg 
Sodium: 10805.3mg 
Potassium: 6662.2mg 
Carbohydrates: 381.9g 
Fiber: 18.5g 
Sugar: 22.9g 
Protein: 581.9g 

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A CraftELady Mailing
Julia G
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