This issue "D" 

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Danish Cream Cheese Coffee Cake
2. Dan's Creamy Chicken And Pasta 
3. Date-chicken Salad
4. Dee's Black Bean Sauce
5. Divinity Recipe
1. Danish Cream Cheese Coffee Cake

Base: Breads

1 Crescent roll dough, 8 count
8 Ounce(s) Cream cheese, softened
1 Egg, beaten
1 1/2 Teaspoon(s) Flour
1/2 Cup(s) Sugar
1 Teaspoon(s) Vanilla
1/2 Cup(s) Nuts, chopped
1 Teaspoon(s) Cinnamon

Spread crescent roll dough onto a greased cookie sheet, lengthwise. Combine cream cheese, egg, flour, sugar and vanilla; beat until fluffy. Spread over dough. Reserve a few of the nuts to sprinkle on top. Sprinkle combined nuts, sugar and cinnamon over cheese mixture. Fold ends of dough into center over filling. Sprinkle a few nuts on top. Bake in preheated 350 degree oven for 1/2 hour until brown. Cool. Sprinkle with powdered sugar, if desired.

Nutrition (calculated from recipe ingredients) 
Calories: 2036 
Calories From Fat: 1045 
Total Fat: 120.6g 
Cholesterol: 435.5mg 
Sodium: 802.9mg 
Potassium: 665.6mg 
Carbohydrates: 223.2g 
Fiber: 5.4g 
Sugar: 209.2g 
Protein: 29.1g 


2. Dan's Creamy Chicken And Pasta

Base: Poultry

Number of Servings: 6

1 Pound(s) Thin spaghetti, dry
2 Quart(s) Chicken broth
3/4 Cup(s) Sliced celery
3/4 Cup(s) Slivered onions
1 Cup(s) Cooked chicken, diced into
Bite-sized pieces
4 Tablespoon(s) Butter, up to 8 tb can be
Used for a richer product), Used for a richer product
3 Tablespoon(s) Grated parm or romano cheese
1 Cup(s) Milk
2 Tablespoon(s) Flour
Salt and pepper to taste

Bring the broth to a boil in a large pan. While it is coming up to the boil, add the celery, onion and chicken. Break the thin spaghetti into smaller pieces, about 3 or 4 inches in length. Drop them into the boiling broth. Cook the spaghetti until done. Most of the broth will be absorbed by the pasta. If it gets too dry add a little water. In a small bowl, whisk together the milk and the flour until the flour is completely incorporated. Pour it into the boiling spaghetti pot and stir to completely mix. As soon as the sauce has thickened, shut off the heat and immediately add the grated cheese. Taste for seasoning and add salt and pepper according to taste. This tasting is very important because some of the initial broth which you used will have varying amounts of salt. I happened to use a homemade broth which had a little salt in it and I needed to add salt. If you use a canned broth, it will probably not require as much salt as most canned broths have plenty to begin with.

Recipe created, tested. typed and served by Dan Johnson Dec29, 1997 

Nutrition (calculated from recipe ingredients) 
Calories: 236 
Calories From Fat: 114 
Total Fat: 12.7g 
Cholesterol: 29.7mg 
Sodium: 1448mg 
Potassium: 444.4mg 
Carbohydrates: 17.5g 
Fiber: 1.3g 
Sugar: 7.9g 
Protein: 12.1g 


3. Date-chicken Salad

Number of Servings: 2

2 Oranges
8 Cup(s) Mixed salad greens
2 Cooked chicken breast Halves
3/4 Cup(s) Pitted dates, sliced
1/2 Cup(s) Chopped walnuts, toasted
1/3 Cup(s) Crumbled blue cheese
3 Tablespoon(s) Olive oil
1 Tablespoon(s) Balsamic vinegar
Salt and pepper

Rinse the salad greens and spin dry. Shred the chicken (1 whole breast yields 1-3/4 cup). Dry roast coarsely chopped walnuts in a skillet over medium heat till lightly toasted. Slice the peel and pith from oranges. Slice oranges crosswise into 1/4-inch slices. Cut slices into quarters. Toss oranges in a large bowl with salad greens, chicken, dates, walnuts and blue cheese. Whisk oil and vinegar. Toss salad with dressing until lightly coated. Season to taste with salt and pepper.
Date: Sat, 29 Jun 1996 11:58:52 -0700 (PDT)
From: PatH <>
Recipe By: The California Date Administrative Committee

Nutrition (calculated from recipe ingredients) 
Calories: 1029 
Calories From Fat: 448 
Total Fat: 51.7g 
Cholesterol: 160.4mg 
Sodium: 415.2mg 
Potassium: 1751.7mg 
Carbohydrates: 82g 
Fiber: 14.8g 
Sugar: 61.5g 
Protein: 67.5g 


4. Dee's Black Bean Sauce

Base: Sauces

Number of Servings: 6

1 Onion, minced
1 Leek, minced
1 Red bell pepper, minced
2 Tablespoon(s) Ginger, pureed
2 Tablespoon(s) Garlic, pureed
1 Orange juice, plus zest
2 Tablespoon(s) Oil
4 Ounce(s) Dry white wine
4 Ounce(s) Hoisin sauce
1 Cup(s) Water, use more if needed
2 Tablespoon(s) Lemon Juice
2 Tablespoon(s) Soy sauce
Hot chili peppers, flakes
2 Tablespoon(s) Cilantro, minced
2 Tablespoon(s) Dried black beans fermented
1 Tablespoon(s) Sesame oil

Saute the vegetables in the oil, then add the remaining ingredients except the fresh herbs and the sesame oil. Simmer until friendly, then stir in the herbs and sesame oil.

Serving Ideas: Use with halibut, salmon, clams, mussels, etc.

Recipe By: Marc Weston of Portage Seafood - Calgary Alberta Jun 08, 99

Nutrition (calculated from recipe ingredients) 
Calories: 155 
Calories From Fat: 69 
Total Fat: 7.8g 
Cholesterol: <1mg 
Sodium: 574.2mg 
Potassium: 172.2mg 
Carbohydrates: 16.9g 
Fiber: 2g 
Sugar: 7.1g 
Protein: 2.1g 


5. Divinity Recipe

Get out your Pyrex dish

From, "Tell Me More...A Cookbook Spiced with Cajun Traditions and Food Memories," published in cooperation with your Daily Inbox Newsletter.


1 cup water
5 cups sugar
1 cup light corn syrup
1/2 teaspoon salt
4 egg whites at room temperature
2 teaspoons vanilla extract or (1 teaspoon vanilla and 1 teaspoon almond extract)
1-1/2 cups chopped pecans
1/2 teaspoon green food color


Grease well 13 x 9 inch baking pan and line with foil; set aside.  In large saucepan over medium heat, heat 5 cups sugar, 1 cup corn syrup, 1/2 teaspoon salt and 1 cup water to boiling, stirring constantly.  With pastry brush dipped in hot water and drained, brush sides of pan to wash down any sugar crystals which form.  Insert candy thermometer; continue cooking until temperature reaches 248 degrees Fahrenheit.

Meanwhile, in a large bowl with mixer at high speed, beat 4 egg whites until stiff peaks form.  Beating at high speed, slowly pour half of syrup into whites.  Continue beating while heating other half of syrup to 278 degrees.  Continue beating; slowly pour hot remaining syrup into mixture; beat until mixed and very stiff.  Add vanilla extract and food coloring.  Beat until mixed.  Add chopped pecans and beat until mixed.  Pour into 3 quart buttered Pyrex dish immediately.  Let cool and cut into squares.

YIELDS:  4 dozen
Copyright 1993 The Junior League of Lafayette, Inc.  All rights reserved.  Visit The Junior League of Lafayette website ( to purchase copies of Tell Me More, A Cookbook Spiced with Cajun Traditions and Food Memories.
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