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I hope you enjoy the recipes!

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1. Valley Grape Pie

2. Vanilla Bean Profiteroles 
3. Veal And Mushroom Ragout
4. Veggie Garden Beef Franks
5. Vinaigrette Dressing #1
1. Valley Grape Pie

Base: Pies

1 1/2 Cup(s) Graham cracker crumbs
3 Tablespoon(s) Sugar
1/3 Cup(s) Butter, melted
3 Teaspoon(s) Cornstarch
1/4 Cup(s) Water, cold
2 Pound(s) Grapes, seedless green with stems removed
1 Tablespoon(s) Lemon Juice
1 Cup(s) Sour cream
1 Teaspoon(s) Vanilla extract

Preheat oven to 350 degrees F. Combine cracker crumbs, about 3 T sugar and butter. Reserve 1/4 cup of this crumb mixture and press the rest into a 9-inch pie pan. Bake at 350 degrees F. for 8 minutes. Allow to cool. Dissolve cornstarch and about 2/3 cup sugar in cold water in sauce pan. Add grapes and bring to boil, stirring constantly. Reduce heat and simmer for 5 minutes. Remove from heat and stir in the lemon juice. Cool. Spoon this filling into the baked and cooled crust. Mix sour cream with about 1 T sugar and vanilla and spread over pie. Sprinkle with reserved crumbs. Serve.

NOTES: Fruit pie made from green seedless grapes --
This recipe came originally from the Los Angeles Times Magazine. It's unusual: I'd never before thought of using grapes in a pie before. But it's good!

Difficulty: easy to moderate (burns easily).
Time: 30 minutes.
Precision: approximate measurement OK.: 
Michelle Berteig: Caltech, Pasadena, California, USA:
Copyright (C) 1986 USENET Community Trust

Nutrition (calculated from recipe ingredients) 
Calories: 2369 
Calories From Fat: 950 
Total Fat: 108.2g 
Cholesterol: 282.3mg 
Sodium: 213.6mg 
Potassium: 2101.1mg 
Carbohydrates: 363.5g 
Fiber: 8.3g 
Sugar: 331.4g 
Protein: 12g 


2. Vanilla Bean Profiteroles

Number of Servings: 4

1 Stick Unsalted Butter
1 Cup(s) Milk
2 Tablespoon(s) Sugar
1 Cup(s) Flour
1/2 Teaspoon(s) Baking Powder
1 Pinch(s) Salt
5 Eggs
1 Pint(s) Fresh Coconut Ice Cream,
see * Note
2 Cup(s) Blueberry coulis
Powdered sugar, in a shaker
Fresh mint sprigss


Note: See the "Fresh Coconut Ice Cream" recipe which is included in this collection below.

Preheat the oven to 400 degrees. In a saucepan, over high heat, whisk the butter and milk together, until all the butter has melted. Bring the liquid up to a boil. Whisk in the sugar. Combine the flour, baking powder and salt. Slowly stir in the flour mixture and continue to stir until the mixture forms a ball and pulls away from the sides of the pan. Remove from the heat and turn into a mixing bowl. Beat the dough on medium speed and add the eggs, one at a time. Continue beating until the dough no longer looks slippery. Remove the dough from the mixer and cool. Place the dough in a pastry bag fitted with a star tip and pipe out 16 golf ball-size rounds onto a lined baking sheet, about 2 inches apart or use a large spoon and spoon them onto the baking sheet. Place the pan in the oven and bake for 10 minutes. Reduce the heat to 350 degrees, and continue to cook for 25 minutes. Do not remove the sheet from the oven until the rounds are firm to the touch. Cool the shells before filling. Using a serrated knife, slice the profiteroles in half. Fill each profiterole with the Fresh Coconut Ice Cream. Drizzle the blueberry coulis over the top the of the profiteroles and garnish with powdered sugar and fresh mint. This recipe yields 4 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK- (Show # EM-1A56 broadcast 09-30-1997) Downloaded from their Web-Site - by Joe Comiskey, aka MR MAD ~or- 10-06-1997

"Fresh Coconut Ice Cream"

1 Quart(s) Whole milk
2 Cup(s) Heavy cream
1 Cup(s) Coco Lopez
1 Cup(s) Sugar
1 Pinch(s) Freshly-ground black pepper
8 Egg yolks, beaten
10 Ounce(s) Frozen fresh coconut

In a large saucepan, over medium heat, combine the milk, cream, coco lopez, sugar and pepper. Whisk until the sugar is dissolved. Bring the milk up to a boil and then reduce to a simmer, this will scald the milk. Temper the beaten egg yolks into the hot milk. Continue to cook until the mixture comes back to a boil. This mixture will be thick and will coat the back of a spoon. Remove from the heat and strain into a glass bowl. Fold in the fresh coconut. Cover the top of the mixture with plastic wrap and cool completely. Place the mixture in the refrigerator and chill completely. Pour the filling into the ice cream machine and follow the instructions for the churning time. This recipe yields about 1/2 gallon of ice cream.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK- (Show # EM-1A56 broadcast 09-30-1997) Downloaded from their Web-Site - by Joe Comiskey, aka MR MAD ~or- 10-06-1997
Recipe by: Emeril Lagasse

Nutrition (calculated from recipe ingredients)
Calories: 3809
Calories From Fat: 1930
Total Fat: 222.4g
Cholesterol: 1846.4mg
Sodium: 1423.4mg
Potassium: 2728.5mg
Carbohydrates: 405.8g
Fiber: 28.3g
Sugar: 354.2g
Protein: 67.1g

Nutrition (calculated from recipe ingredients) 
Calories: 1426 
Calories From Fat: 1233 
Total Fat: 139.5g 
Cholesterol: 298.4mg 
Sodium: 260.5mg 
Potassium: 218.9mg 
Carbohydrates: 33.8g 
Fiber: <1g 
Sugar: 9.7g 
Protein: 13.4g 


3. Veal And Mushroom Ragout

Number of Servings: 6

4 Leeks, 2 lbs. cut into 1" crosswise pieces
1/4 Pound(s) Thick sliced bacon
1 Pound(s) Large whole mushrooms
2 Pound(s) Veal, in 2" cubes
3 Tablespoon(s) Flour
1/4 Cup(s) Dry vermouth
1 Teaspoon(s) Salt
1/4 Teaspoon(s) Pepper
9 Ounce(s) Frozen artichoke hearts thawed
2 Tablespoon(s) Chopped parsley

Two hours before serving or if doing in Microwave, 1 hour before serving: trim leeks and cut into 1/2" rings. Rinse well and drain well. Dice bacon and cook in 10" skillet until browned and crisp. With slotted spoon remove bacon to paper towel. Pour off all but 1 T. fat, reserving rest. In skillet, over Med-High heat, cook leeks until browned. With slotted spoon remove leeks to 3 qt. casserole or Microwave casserole. In2 T more bacon fat or oil, cook mushrooms until browned. Remove with slotted spoon to casserole. Leave drippings in pan. Coat veal with flour in plastic bag. Cook in drippings over Med-High heat, 1/3 at a time until well browned. Remove as browned to casserole. Add vermouth, salt, pepper and water to skillet. Stir to loosen brown bits. Stir into ingredients in casserole. Cover and bake at 350 F. for 45 minutes or Microwave on High for 15 minutes. Stir several times if doing in Microwave. Stir in artichokes, broken. Cover and bake for 15 minutes more or Microwave on Med-High for about 3 minutes. I added a little more water at this point to allow a little juice for serving over rice.) Cook until all ingredients are tender. Sprinkle with chopped parsley and drained cooked bacon bits.

Serving Ideas : Serve with Basami rice, rolls & fruit or vegetable salad.
NOTES : Great company dish.
Recipe By : Good Housekeeping/R. Banghart
Posted  Sat, 12 Oct 1996 14:46:32 -0400
From: Robertal Banghart <>

Nutrition (calculated from recipe ingredients) 
Calories: 306 
Calories From Fat: 110 
Total Fat: 12.2g 
Cholesterol: 129.9mg 
Sodium: 648.2mg 
Potassium: 994.3mg 
Carbohydrates: 10.6g 
Fiber: 3.2g 
Sugar: 1.5g 
Protein: 38.3g 


4. Veggie Garden Beef Franks

1 Oscar Mayer Free Beef Franks or Free Hot dogs
1 Cucumber, seeded chopped
1 Tomato, chopped
2 Green onions, sliced
1/4 Cup(s) Chopped fresh parsley
8 Hot dog buns
3 Tablespoon(s) Kraft Free Ranch Fat Free dressing

Heat franks as directed on package. Mix all veggies together. Place heated franks in buns. Top each with veggie mixture; drizzle with dressing. Makes 8 servings.

Nutrition (calculated from recipe ingredients) 
Calories: 48 
Calories From Fat: 5 
Total Fat: <1g 
Cholesterol: 0mg 
Sodium: 133.8mg 
Potassium: 538.4mg 
Carbohydrates: 9.9g 
Fiber: 3.2g 
Sugar: 5g 
Protein: 2.6g 


5. Vinaigrette Dressing #1

Number of Servings: 8


1/2 Teaspoon(s) Oregano
1/2 Teaspoon(s) Rosemary
1/4 Teaspoon(s) Coleman's Dry English Mustard
1/2 Teaspoon(s) Sugar
1/2 Teaspoon(s) Salt
1/4 Teaspoon(s) Fresh ground black pepper
1 Cup(s) Olive oil
1/3 Cup(s) White wine vinegar
2 Tablespoon(s) Water
2 Teaspoon(s) Fresh lemon juice
2 Cloves garlic, crushed
1 Teaspoon(s) Worcestershire sauce

This is easy to prepare and keeps for several days in the refrigerator. I prefer to use whole spices and herbs and grind them up when I need them. Place the dry ingredients in your food blender or medium- sized food processor. Using the metal blade, grind for a few moments. Add the liquids and whip to an emulsion, or until it is thick. Store in refrigerator for at least 1-1/2 hours before using.

From <The Frugal Gourmet Cooks American>.

Nutrition (calculated from recipe ingredients) 
Calories: 243 
Calories From Fat: 239 
Total Fat: 27g 
Cholesterol: 0mg 
Sodium: 152.4mg 
Potassium: 22mg 
Carbohydrates: 1.4g 
Fiber: <1g 
Sugar: <1g 
Protein: <1g 

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