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I hope you enjoy the recipes!

[Archives ]  

1. Waffle Cookies
2. Walk Of Fame Chocolate Star Shortcakes 
3. Watermelon Agua Fresca
4. White Shrimp Remoulade Salad
5. Wide Noodle Pasta With Red Sauce And Cannellini
1. Waffle Cookies

Base: Desserts

Number of Servings: 36

1 1/2 Cup(s) Granulated Sugar
1 Cup(s) Butter or margarine
4 Eggs
2 Teaspoon(s) Vanilla
2 Cup(s) Flour
1/2 Cup(s) Cocoa
Pinch of salt

Beat together sugar and butter until creamy. Beat eggs with vanilla and stir into butter mixture. Sift together dry ingredients and stir into creamed mixture. Batter will be quite stiff. Drop a heaping teaspoonful of batter into each section of a hot waffle iron. Close lid and bake one to 1 1/2 minutes. Do not allow cookies to cook until crisp. Cookies will burn if not removed promptly. Use fork to remove cookies and place on racks to cool. Immediately close lid of waffle iron to reheat, one to two minutes. Meanwhile frost just baked cookie while warm, using recipe below or your favourite frosting. Re-open waffle iron and repeat procedure. Continue until all batter is used. Cookies will have ragged edges characteristic of the waffle iron.

Frosting: Blend together, 1 cup confectioner's sugar, one tablespoon butter, one teaspoon vanilla, two tablespoons cocoa and enough cream or milk to make a smooth, spreadable frosting.

From the Kitchen of: Nellie Yurkovich, Omaha, Nebraska
Shared by: Gary & Margie Hartford, Eugene, OR

Nutrition (calculated from recipe ingredients) 
Calories: 114 
Calories From Fat: 51 
Total Fat: 5.8g 
Cholesterol: 21.4mg 
Sodium: 56.4mg 
Potassium: 35.2mg 
Carbohydrates: 14.4g 
Fiber: <1g 
Sugar: 8.4g 
Protein: 1.7g 


2. Walk Of Fame Chocolate Star Shortcakes

2 Cup(s) All purpose flour
1/2 Cup(s) Sugar
1/3 Cup(s) Unsweetened cocoa powder
1 Teaspoon(s) Baking Powder
1/2 Teaspoon(s) Baking soda
1/2 Teaspoon(s) Salt
1 Cup(s) Semisweet chocolate chips 6 ounces
1 2/3 up to 1 3/4 cups chilled whipping cream
Melted unsalted butter
Additional sugar
2 Pint(s) Vanilla ice cream or frozen Yogurt
Purchased chocolate sauce
2 Baskets strawberries hulled halved lightly sugared 1-pint
1 Cup(s) Chilled whipping cream Whipped
Fresh mint sprigs optional

Preheat oven to 325F. Sift flour, 1/2 cup sugar, cocoa, baking powder, baking soda and salt into large bowl. Mix in chocolate chips. Mix in just enough chilled cream to form dough that will be firm enough to roll out. Turn out dough onto well-floured work surface. Using well-floured hands, pat out dough to 3/4-inch-thick rectangle, frequently sliding long knife under dough to prevent sticking. With floured 2-inch star-shaped cookie cutter, cut out stars. Gather dough scraps; pat out to 3/4-inch-thick rectangle and cut out additional stars (for total of about 24). Brush stars with butter, sprinkle with additional sugar. Arrange shortcake stars sugared side down on 2 heavy large baking sheets. Brush tops with butter and sprinkle with sugar. Bake until shortcakes feel firm and tester inserted into center comes out with a few moist crumbs, about 22 minutes. Transfer shortcakes to racks and cool (Can be made 1 day ahead. Cover, let stand at room temperature.) Place scoop of ice cream in each of 8 bowls. Garnish with sauce, berries, whipped cream, 1 or 2 stars and mint, if desired. Serve immediately. Serves 8.

Bon Appetit March 1995

Per serving: 1260 Calories (kcal); 54g Total Fat; (34% calories from fat); 13g Protein; 223g Carbohydrate; 0mg Cholesterol; 2208mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit;

Nutrition (calculated from recipe ingredients) 
Calories: 4987 
Calories From Fat: 2561 
Total Fat: 295.1g 
Cholesterol: 801.8mg 
Sodium: 2976.2mg 
Potassium: 2480.4mg 
Carbohydrates: 557.2g 
Fiber: 29.9g 
Sugar: 224.4g 
Protein: 74.5g 

3. Watermelon Agua Fresca

Base: Fruits

7 Pound(s) Watermelon
1/3 Cup(s) Lime juice
3 Tablespoon(s) Sugar, To 5 T
1 1/4 Cup(s) Cold water
Ice Cubes
Lime Wedge, for garnish optional

Cut rind off melon; discard. Cut flesh into about 1" cubes. Puree melon, a portion at a time, in a blender or food processor. Pour through a strainer into a 2 - 3 qt pitcher or bowl to remove seeds. If making ahead, cover and chill up to 1 day. Mix melon puree with lime juice, sugar to taste, and water. Pour into glasses over ice cubes. Garnish with lime wedges. Prep Time: 10 - 15 min

NOTE: You can chill the watermelon mixture up to 1 day. Makes: About 2 qts, 6 servings
Recipe by: Quick, Light & Healthy, Sunset Posted on Apr 02, 1997

Nutrition (calculated from recipe ingredients) 
Calories: 188 
Calories From Fat: 7 
Total Fat: <1g 
Cholesterol: 0mg 
Sodium: 5.8mg 
Potassium: 616.3mg 
Carbohydrates: 47.9g 
Fiber: 2.2g 
Sugar: 39.4g 
Protein: 3.3g 


4. White Shrimp Remoulade Salad

Try this delicious salad with a special white remoulade sauce!

From, "River Road Recipes IV...Warm Welcomes" published by The Junior League of Baton Rouge, Inc. in cooperation with your Daily InBox newsletter.

INGREDIENTS for White Remoulade Sauce:

1 (16-ounce) jar Creole mustard
1 onion, coarsely chopped
1/2 cup coarsely chopped fresh parsley
1/2 cup coarsely chopped green onions
3 ribs celery, coarsely chopped
3 dill pickles, drained, squeezed dry and coarsely chopped
6 garlic cloves, minced
1 quart mayonnaise
1 (3-ounce) jars capers, drained

6 cups baby lettuce leaves, torn
3 pounds deveined peeled boiled shrimp


For the sauce, process the mustard, onion, parsley, green onions, celery, pickles and garlic 1/3 at a time in a blender until blended.  Combine the mustard mixture and mayonnaise in a bowl and mix well.  Stir in the capers.  You may store, covered, in the refrigerator for up to 2 weeks.
For the salad, line 8 salad plates with the lettuce leaves.  Add the shrimp to the sauce and mix until coated.  Mound the shrimp mixture evenly on the lettuce-lined plates.  Or, spoon the shrimp mixture into a bowl and serve as an appetizer with wooded picks.

5. Wide Noodle Pasta With Red Sauce And Cannellini

Number of Servings: 8

4 Tomatoes, diced
12 Ounce(s) Artichoke hearts, rinsed and drained 12 to 15 oz
7 Ounce(s) Roasted red bell peppers 1 jar drained
1 1/2 Cup(s) Fat-free chicken broth, low Salt
1/4 Cup(s) Sun-dried tomato pesto bottled
1/2 Teaspoon(s) Dried oregano
1/4 Teaspoon(s) Sriracha or Tabasco
4 Tablespoon(s) Cornstarch
1 Whole white onion, chopped
1 Teaspoon(s) Olive oil, as needed
3 Large cloves garlic coarsely chop
1/2 Cup(s) White wine, fume blanc
15 Ounce(s) Cannellini Beans, cooked drained
Salt and pepper, to taste
1/4 Cup(s) Chopped parsley
1 Pound(s) Pasta, pappardelle
Parmesan cheese, fresh

TOMATO MIX: In a food processor, coarsely chop the tomatoes, artichoke hearts, and peppers. Transfer to a big bowl and add the chicken broth, pesto, oregano and hot sauce. Dissolve the cornstarch in this mixture.

ONION MIX Meanwhile, in a large saucepan or wok over medium heat, sweat the onion until well-browned, adding oil only if needed. Add chopped garlic to wok and saute for 1 minute. Deglaze the pan with the wine.

BEAN SAUCE: Stirring constantly, add the tomato mixture to the wok and cook into a sauce; adding more broth or water if needed. Adjust to taste with salt and pepper. Add the cannellini beans and heat them. Add the parsley. Meanwhile, cook the pasta al dente. Drain. Serve pasta on heated plates (if possible) and spoon sauce over, garnish with freshly grated Asiago.

Substitute 1 leek for the onion.
Substitute 116-oz can of 'recipe ready' ripe roma tomato concasse for the fresh tomato.
Substitute broad egg noodles for the pappardelle.

1995 (c) Lynn Fischer: Healthy Indulgences 
"Pappardelle with Roasted Red Peppers, Artichoke Hearts, and Cannellini Beans"
Posted Thu, 19 Sep 1996
From: "Tina D. Bell" <>

"Pappardelle is my pasta of choice for this and many other savory dishes. It is a long, inch-wide flat pasta. Smaller shapes like fusilli or penne are excellent too. A sure bet for a quick dinner, this recipe takes 20 minutes from start to finish. "This sauce is rich and creamy. Serve as the second course with Italian bread." --patH (475 cals 3g fat) excludes low-fat parmesan cheese

Nutrition (calculated from recipe ingredients) 
Calories: 451 
Calories From Fat: 71 
Total Fat: 8.2g 
Cholesterol: 18.7mg 
Sodium: 607.7mg 
Potassium: 1462.8mg 
Carbohydrates: 72.9g 
Fiber: 13.3g 
Sugar: 23.5g 
Protein: 25.7g 

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