~ Paid Advertisement~

I AM A "NO NONSENSE" SASSY LADY. 
IF YOU WANT THE TRUTH ABOUT LIFE'S QUESTIONS CALL ME. 
IF YOU WANT SUGAR COATED ANSWERS, "WRONG LADY". 
TRUTH IS ALWAYS THE ANSWER. HAPPY2174

 


 
  
This issue "G" 
10-13-16

 A CraftELady Mailing

For a complete list of mailings, click here.

Going on vacation? Please Hold Mail  Change of Address? 
****************************************************

YOU need money! I need money! We both can earn money taking surveys! PLUS every referral that uses your link to join and takes 1 survey earns you $1.!! Payout is at $20. Please join! It's free! https://legerweb.com/QLQCL
PLUS.. I need to raise $200 before Oct 30 to keep the mailings alive! My hosting expires. I hope to create a page of items to purchase rather than take donations so keep a watch out for it! Thanks!

Hi Everyone!

I hope you enjoy the recipes!

[Archives ] http://www.acrafteladymailing.com/recipes/archives.html  

 
Index
1. Gidge's Chocolate Torte

2. Green Bean Bundles 
3. Grilled Corn and Roasted Pepper Chowder
4. Grilled Lamb Pita Pockets Recipe
5. Grilled Shrimp Salad with Lemon Lime Vinaigrette Recipe
------------------------------------------------------
1. Gidge's Chocolate Torte

Plan for this delicious chocolate torte recipe week!

From, "Traditions...A Taste of the Good Life" published by The Junior League of Little Rock, Inc. in cooperation with your Daily InBox newsletter.


INGREDIENTS :
1 Angel Food cake
1 cup butter
2 cups powdered sugar
1 egg
1 teaspoon vanilla
2 squares unsweetened chocolate, melted
1 cup chopped nuts, toasted

INGREDIENTS for Icing :
1/2 cup powdered sugar
6 Tablespoons cocoa
1/8 teaspoon salt
2 cups whipping cream

TO PREPARE:
Slice cake into 3 layers.  Cream together the butter, powdered sugar and egg.  Beat until light and fluffy.  Add vanilla, chocolate and nuts.  Spread between layers of cake.  Sift together the powdered sugar, cocoa, and salt.  Add to the whipping cream and chill 2 hours.  Whip and ice cake with this.

------------------------------------------------------
2. Soups and Vegetables:
Green Bean Bundles

from At Your Service Southern Recipes, Places and Traditions


INGREDIENTS:

8 slices bacon
2 (16-ounce) cans whole green beans
6 Tablespoons margarine
1/2 cup packed brown sugar
Garlic powder, salt and pepper to taste

TO PREPARE:

Cut the bacon slices into halves.  Wrap each half around 6 to 8 green beans and secure with a wooden pick.  Place in a baking dish.  Melt the margarine in a saucepan.  Add the brown sugar, garlic powder, salt and pepper.  Heat until the brown sugar dissolves.  Pour over the green bean bundles.  Bake, covered, at 375 degrees for 40 minutes.  Bake, uncovered, for 5 minutes longer or until the bacon is brown.

SERVES:  8

Copyright 2001 by The Junior League of Gwinnett and North Fulton Counties, Inc.  All rights reserved.  Visit The Junior League of Gwinnett and North Fulton Counties, Inc. website (http://www.jlgnf.org/gnf/home.php?N_webcat_id=1) to purchase copies of At Your Service, or call (678) 775-6724. 
    

------------------------------------------------------
3. Soups and Vegetables:
Grilled Corn and Roasted Pepper Chowder

from True Grits . . . Tall Tales and Recipes from the New South

INGREDIENTS:

8 ears of fresh corn, shucked
8 slices bacon
2 medium onions, finely chopped
3 stalks celery, finely chopped
1/2 cup flour
8 cups chicken stock
3 red bell peppers, roasted, peeled, seeded, chopped
3 medium potatoes, peeled, chopped
1-1/2 cups whipping cream
1/2 cup Southern Comfort liqueur
2 tablespoons chopped fresh thyme
Salt and pepper to taste

TO PREPARE:

*  Grill the corn over medium-hot coals until slightly charred but not burned, turning occasionally.  Remove the corn to a wire rack.

*  Let stand until cool.  Cut the tops of the corn kernels with a sharp knife into a bowl.  Scrape the ears with a knife to remove the juice.

*  Fry the bacon in a stock pot until crisp; crumble and set aside.  Add the onions and celery to the stock pot with the bacon drippings.  Cook over medium heat for 10 minutes or until the vegetables are tender.  Stir in the flour.

*  Cook over low heat for 10 minutes, stirring constantly.  Add the chicken stock, stirring until mixed.  Bring to a simmer.

*  Simmer for 20 minutes, skimming as necessary.  Add the corn, red peppers and potatoes.  Simmer for 30 minutes, stirring occasionally.  Stir in the cream, liqueur, thyme, crumbled bacon, salt and pepper.

*  Simmer for 10 minutes, stirring frequently.  Ladle into soup bowls.

NOTE:  To prepare roasted red peppers, rub the red peppers on all sides with oil.  Place on the grill rack.  Grill over hot coals until the skin is blistered and charred on all sides, turning frequently; do not burn.  Place the red peppers in a sealable plastic bag immediately; seal tightly.  Allow to steam in the bag until cool.  Peel, seed and chop the red peppers when cool.

SERVES:  10

Copyright 1982 The Junior League of Atlanta, Inc.  All rights reserved.  Visit The Junior League of Atlanta web site (http://www.jlatlanta.org/cookbooks/) to purchase copies of True Grits . . . Tall Tales and Recipes from the New South and other fine cookbooks, or call (404) 233-4767. 

------------------------------------------------------
4. Grilled Lamb Pita Pockets Recipe

A perfect lunch for the office or the home

From, "Above & Beyond Parsley... Food for the Senses," published in cooperation with your Daily InBox newsletter.


INGREDIENTS:

2 pounds boneless leg of lamb, trimmed and cut into 1-inch cubes
2/3 cup fresh lemon juice
1/4 cup olive oil
2 tablespoons soy sauce
1 small onion, minced
1/2 teaspoon freshly ground pepper
2 tablespoons melted butter
1 tablespoon plain yogurt, room temperature
1/2 teaspoon cumin
Dash of salt
6 rounds pita bread, warmed
1/2 cup chopped scallions
1 cup chopped fresh tomatoes
2 tablespoons chopped fresh mint

TO PREPARE:

In a bowl, whisk together lemon juice, olive oil and soy sauce until blended.  Stir in onion and pepper.  Add lamb and toss to coat.  Cover and refrigerate for several hours or overnight, stirring occasionally.

Bring lamb to room temperature 1 hour before grilling.  Thread cubes onto 6 metal skewers and set aside.  In a small bowl, whisk together melted butter, yogurt, cumin and salt.  Grill meat 4 to 6 inches away from the fire, turning occasionally and basting with yogurt mixture 2 to 3 times while cooking to desired doneness (best when rare to medium-rare).

Tuck lamb into warmed pitas and sprinkle in scallions, tomato and mint.  Serve any remaining yogurt sauce on the side.

SERVES: 4

 ------------------------------------------------------
5. Grilled Shrimp Salad with Lemon Lime Vinaigrette Recipe

A terrific seafood dish with a tangy taste


From True Grits...Tall Tales and Recipes from the New South," published in cooperation with your Daily Inbox newsletter.

INGREDIENTS FOR THE VINAIGRETTE:
1 tablespoon lemon juice
2 teaspoons lime juice
1/4 teaspoon grated lemon rind
1/4 cup light olive oil
Salt and pepper to taste

INGREDIENTS FOR THE SALAD:
8 ounces shrimp, peeled, deveined
2 tablespoons (about) olive oil
Garlic salt to taste
1/2 head romaine, torn into bite-size pieces
2 large enoki or button mushrooms, sliced
2 medium slices red onion, chopped
1/3 cup grated carrot
1/3 cup torn radicchio or red cabbage 

TO PREPARE THE VINAIGRETTE:
Combine the lemon juice, lime juice and lemon rind in a bowl; mix well.  Whisk in the olive oil gradually.  Stir in salt and pepper.

TO PREPARE THE SALAD:
Brush the shrimp with the olive oil; sprinkle with garlic salt.

Grill the shrimp over medium-hot coals or broil until the shrimp turn pink.  Let stand until room temperature.

Combine the shrimp, romaine, mushrooms, onion, carrot and radicchio in a salad bowl; mix well.  Add the vinaigrette, tossing to coat.

SERVES: 2
************************************************
Own A Traffic Exchange!
http://ownate.com/affiliate/id/54
************************************************
The Corner Gift Shop
http://www.thecornergiftshop.com
************************************************
Money Making Sites
 
Deals 'n Cash PTR up to $.05 per email, $.02 per referral's read email. 
Payout $30.00
 
They pay you to read emails!  $.02 per email, payout at $25.00

SurveySavvy Get Paid For Your Opinion
https://www.surveysavvy.com?id=9926&action=join


Socratic Forum  Another REAL Survey Company
http://survey.sotech.com/998024/start.asp?s=7&refPMID=15393
************************************************
CraftE's Sites:
 

Play for Fun, Play for Cash
http://www.craftelady.com/playforcash.htm

More Coupons!
http://print.coupons.com/alink.asp?go=12229hi0010

Place your ad-- any ad...  FREE
 
CraftE's Birthday Club   Come Join the Fun!
http://www.craftelady.com/bdayclub.html


Need to find something? 
 

***************************************************

Recipe Archives

***************************************************************
CraftE1Ldy is a registered mailer with Community Action Team (CAT) of 
America Online, Inc. 2000
Call 888-265-3733 - AOL Tech Support: 888-346-3704

A CraftELady Mailing
Julia G
Tulare CA

 

Please support my sponsors. Thank you! :-)

clixGalore Merchant Referral Program  

Best Value for 100 Calories


Bare Necessities


Affordable Dental Coverage Join Today

MyJewelryBox.com

button

 AppliancePartsPros.com - Part Photos & Diagrams. Live Help. Same Day Shipping. Return Any Part.

 125 x 125 Educational Gamesbutton

button

Coupons!

Free Christmas & Holiday Crafts

Earn Income Online Too!

Adorable Beauty Implements by Venus Worldwide  

Join the Ipsos Survey Panel
 

  www.GlobalTestMarket.com

 GlobalTestMarket.com

copyright 2004-2013 craftelady.com