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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. E J's Chocolate Peanut Butter Pie
2. Earl's Mozzarella Meat Loaf 
3. Easiest No Bake Pumpkin Pie
4. Eggplant Parmesan
5. Ez Vegan Fat-free Hash O'brien
1. E J's Chocolate Peanut Butter Pie

Base: Pies

Number of Servings: 8

1 9" graham cracker pie crust
1 Sugar-free vanilla pudding*
1 1/2 Cup(s) Cold water
1/2 Cup(s) Chunky peanut butter
1 Sugar-free instant chocolate Pudding mix*
2 Cup(s) Regular whipped topping

Filling Layer 1: Add dry milk powder to pudding mix. Add water and mix until smooth. Beat in peanut butter. Spread in bottom of pie shell.

Filling Layer 2: Use same bowl from layer 1 (no need to wash it). Add dry milk to pudding mix. Stir in water. Mix until smooth. Pour on top of peanut butter layer.

Topping: Spread on top of pie. If desired, garnish with chocolate curls made from 1 oz. of chocolate bar or mini chocolate chips. Chill before serving.

Each serving provides: l/2 Bread, 1 Fat, 1/2 Milk, 1 Protein, 150 optional calories (crust, 50; topping, 50; pudding, 30; garnish, 20.

Submitted by Patricia Wyatt(DPSR32A).

Nutrition (calculated from recipe ingredients) 
Calories: 198 
Calories From Fat: 106 
Total Fat: 12.4g 
Cholesterol: 11.4mg 
Sodium: 274.5mg 
Potassium: 131.4mg 
Carbohydrates: 18.9g 
Fiber: 1g 
Sugar: 15.6g 
Protein: 4.7g 


2. Earl's Mozzarella Meat Loaf

Base: Meats

Number of Servings: 8

1 Onion, coarsely chopped
1 Tablespoon(s) Olive oil
1 Sweet red pepper, chopped
1 Garlic, finely chopped
1 Teaspoon(s) Leaf basil, crumbled
1/2 Teaspoon(s) Leaf thyme, crumbled
1 1/2 Pound(s) Lean ground beef
1/2 Pound(s) Ground pork
1 Cup(s) Old-fashioned oats, uncooked
2 Egg whites
4 Ounce(s) Part-skim mozzarella cheese cut in 1/4-inch cubes
1/2 Cup(s) Grated Parmesan cheese
2 Tablespoon(s) Parsley, chopped
3/4 Teaspoon(s) Salt, optional
1/8 Teaspoon(s) Pepper
1/4 Cup(s) Catsup

Preheat oven to moderate (375 degrees). Line jelly-roll pan with aluminum foil. Saute onion in oil in large skillet over medium heat 3 minutes. Add red pepper, garlic, basil, and thyme, saute 5 minutes. Combine beef, pork, oats, egg whites, mozzarella, Parmesan, parsley, optional salt, and pepper in large bowl. Add vegetable mixture. Shape into large oval on prepared pan. Bake in moderate oven (375 degrees) for 30 minutes. Brush loaf with catsup. Bake 25 minutes or until cooked through. Let stand 10 minutes before slicing.

Judi's Notes: I would bake this meat loaf in a loaf pan due to possible grease escaping from the jelly roll pan. I would also spoon off some of the fat from the loaf after 30 minutes.

Source: Family Circle Magazine, 5/14/91.
Shared and MM by Judi M.Phelps.

Nutrition (calculated from recipe ingredients) 
Calories: 407 
Calories From Fat: 292 
Total Fat: 32g 
Cholesterol: 87.3mg 
Sodium: 636.9mg 
Potassium: 394mg 
Carbohydrates: 5.7g 
Fiber: <1g 
Sugar: 3.3g 
Protein: 22.3g 


3. Easiest No Bake Pumpkin Pie

Base: Pies

Number of Servings: 8

1 8" or 9" graham cracker crust unbaked
1 Cup(s) Heavy cream
1 Pkg vanilla instant pudding and pie filling 3- 1/2 oz
1/2 Cup(s) Milk
1 Cup(s) Pumpkin pie filling mix
Cinnamon, for garnish

With electric mixer on high speed, whip cream until stiff peaks form. Set aside. In second bowl, add pudding mix; whisk in milk. Stir in pumpkin pie filling, combining well. Fold in whipped cream until no white streaks remain. Spoon mixture into pie shell; sprinkle with cinnamon. Refrigerate at least 2 hours.

Variation: This pie can also be made in mini graham cracker crusts.

Recipe by: LSS FilesPosted to JEWISH-FOOD digest by Linda Shapiro <> on Oct28, 1998

Nutrition (calculated from recipe ingredients) 
Calories: 328 
Calories From Fat: 175 
Total Fat: 19.7g 
Cholesterol: 42mg 
Sodium: 169.8mg 
Potassium: 140mg 
Carbohydrates: 35.2g 
Fiber: 1.4g 
Sugar: 2.3g 
Protein: 2.9g 


4. Eggplant Parmesan

1 To large eggplant
1 Cup(s) Matzoh meal
1 Tablespoon(s) Garlic
Salt to taste
Some times I put Italian spices in the mixture too
3 Eggs beaten
1/4 Cup(s) Water
Mozzarella, Provolone or any other mild white cheese
Favorite pasta or tomato SAUCE

Cut the eggplant into circles. Do not peel the eggplant. Mix the matzoh meal, herbs and spices together and place in a shallow bowl. Beat egg with water, well. Grease a cookie sheet, well. Dip eggplant in egg wash then matzoh meal then egg wash again and place on cookie sheet. Bake in 350 degree oven for 20 minutes or until lightly browned. When serving place cheese on eggplant and broil for a few minutes. Serve with tomato sauce and favorite pasta.

Posted to JEWISH-FOOD digest V97 #038 by (MRS NAOMIR SANDERS) on 1 Feb 1997.

Nutrition (calculated from recipe ingredients) 
Calories: 230 
Calories From Fat: 129 
Total Fat: 14.3g 
Cholesterol: 558mg 
Sodium: 507.2mg 
Potassium: 249.8mg 
Carbohydrates: 4.6g 
Fiber: <1g 
Sugar: <1g 
Protein: 19.5g 


5. Ez Vegan Fatfree Hash O'brien

1 Baking potato, skin and all
1 Golf-ball size hunk of Gimme Lean sausage
1/4 Onion
1/4 Green pepper

Cut up a baking potato, skin and all, and put it in the food processor with a golf-ball size hunk of Gimme Lean sausage, 1/4 onion, and 1/4 green pepper. Process until still at the "chunky" stage, not until smooth. Then spread it out into a frying pan, forming it into a patty, fry with the tiniest bit of oil, to give it some color and crispness as it cooks. Serve with catsup. This one tastes just like it has meat in it.

Posted to fat free digest V97 #009 by Mara Van der Pas on Feb 25, 1997.  

Nutrition (calculated from recipe ingredients) 
Calories: 3929 
Calories From Fat: 420 
Total Fat: 50.2g 
Cholesterol: 54.6mg 
Sodium: 17234.1mg 
Potassium: 9990.7mg 
Carbohydrates: 811.9g 
Fiber: 95g 
Sugar: 2.2g 
Protein: 85.5g 

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