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I hope you enjoy the recipes!

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1. Idaho's Herb Bean Salad

2. Impossible Greek Spinach Pie 
3. Irresistible Cheese Pie
4. Isabella's Ice Cream
5. Italian-style Spaghetti Squash
1. Idaho's Herb Bean Salad

Base: Salads

3 Cup(s) Cooked small white beans
1 Cup(s) Diced cucumber
pared seeded
1 Cup(s) Diced sweet red pepper
2 Tablespoon(s) Chopped celery
2 Tablespoon(s) parsley
2 Tablespoon(s) Chopped green onion
6 Cherry tomatoes, halved
1/4 Cup(s) Lemon Juice
1/4 Cup(s) White wine vinegar
1 Tablespoon(s) Chopped fresh basil
1 1/2 Teaspoon(s) Fresh thyme
1 Tablespoon(s) Dijon-Style mustard
1/2 Pound(s) Whole tender green beans
1 Tablespoon(s) Honey mustard
1 Clove garlic, minced
Lettuce leaves
1/2 Teaspoon(s) Salt
1/8 Teaspoon(s) Pepper
1/4 Cup(s) Olive or veg. oil

Combine beans, cucumbers, red pepper, celery, green onion & parsley; mix well with one-half cup Herb Dressing. Let stand 1 hour at room temperature. Steam green beans about 2 minutes or until crisp-tender. Pour 2 Tbs. Herb Dressing over green beans while still warm. Arrange white beans, green beans & tomatoes on lettuce-lined salad plates. Serve with additional dressing.

Nutritional Analysis: 168 Ca1.,7.2 g pro.,6.4 g fat (32% Cal. from fat),22 g carb., 0 cho1., 6.8g fiber, 191 mg sodium. Exchange: 1 starch; 1.5fat.

Copyright IDAHO BEAN COMMISSION P.O.Box 9433...Boise, Idaho 83707

Nutrition (calculated from recipe ingredients) 
Calories: 2307 
Calories From Fat: 81 
Total Fat: 9.6g 
Cholesterol: 0mg 
Sodium: 1543.9mg 
Potassium: 13347.7mg 
Carbohydrates: 427.6g 
Fiber: 111.8g 
Sugar: 12g 
Protein: 154.4g 

Source: FreeGroups.net

2. Impossible Greek Spinach Pie

Base: Pies
Number of Servings: 4

1/2 Cup(s) Green onions, chopped
1 Tablespoon(s) Butter
1 Spinach, thaw & drain
1/2 Cup(s) Cottage cheese
1 Cup(s) Milk
1/2 Cup(s) Bisquick
3 Eggs
1 Teaspoon(s) Lemon Juice
1/4 Teaspoon(s) Pepper
3 Tablespoon(s) Parmesan cheese
1/4 Teaspoon(s) Nutmeg

Layer spinach, onions and cottage cheese in greased dish. Put rest in Blender. Pour over cheese. Bake at 350 for 35-45 min until tests clean with knife.
Joan Mershon, F-Cooking ~

Nutrition (calculated from recipe ingredients) 
Calories: 151 
Calories From Fat: 81 
Total Fat: 9.1g 
Cholesterol: 156.4mg 
Sodium: 256.4mg 
Potassium: 205mg 
Carbohydrates: 5.3g 
Fiber: <1g 
Sugar: 4.4g 
Protein: 12g Dq3h

Source: FreeGroups.net

3. Irresistible Cheese Pie
Enjoy this unique blend of cheese and your favorite veggies!

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

3 (8 ounce) packages cream cheese, softened
1 (4 ounce) package Bleu cheese, crumbled
4 ounces Cheddar cheese, grated
1 package Hidden Valley Ranch Original salad dressing mix
6 or 8 different condiments:
  chopped ripe olives, green olives, nuts, caviar, shrimp,
  green onion, pimiento and cooked bacon

In 3 separate bowls, mix 1 package cream cheese with Bleu cheese, 1 package with Cheddar cheese, and 1 with Ranch dressing mix.  Layer cheeses in a pie plate starting with Bleu cheese mixture on bottom, Cheddar in the middle and Ranch dressing on top. 
Mark off 6 or 8 sections with a knife or toothpick and fill in each section with the condiment of your choice, being careful to make it colorful.  The cheese part may be prepared ahead and refrigerated.  Add topping before serving and serve at room temperature with crackers.

4. Isabella's Ice Cream

Course: Dessert

Number of Servings: 8

2 Whipping cream
8 Tablespoon(s) Sugar
6 Egg yolks
6 Egg whites
2 Teaspoon(s) Vanilla
1 Pinch(s) Salt, optional

Ice cream: The ice cream I made is from an easy and fast ice cream recipe that I got from my neighbor Isabella years ago and have been using ever since because a)it's fast and easy and b) my family thinks it tastes better than store bought ice cream. Isabella originally got it from a recipe book but that was so long ago she's forgotten which one. So for anyone who's interested here's the recipe (I usually either add at the end some grated chocolate and chopped nuts or swirl some chocolate syrup over it.)
Beat the whipping cream until its VERY STIFF, adding the sugar slowly as you beat. Separate the eggs. Beat the yolks and vanilla together and fold them GENTLY into the whipped cream. Beat the whites until stiff - add the pinch of salt to them. Fold the whites GENTLY into the whipped cream mixture. (optional) add extras - i.e. the grated chocolate - GENTLY to the ice cream). Put in container and freeze.

NOTE: Please note the stress on mixing certain ingredients together gently. This is because if you do it roughly you lose most of the effect of beating the cream and the egg whites and end up instead with a mush that separates during freezing.

JEWISH-FOOD digest 223From the Jewish Food recipe list. 
From: world mizrachi <mizrachi@netmedia.co.il>Date: Tue, 2 Jul 1996 08:28:45 +0200 (IST)

Nutrition (calculated from recipe ingredients) 
Calories: 105 
Calories From Fat: 30 
Total Fat: 3.3g 
Cholesterol: 135.1mg 
Sodium: 84.1mg 
Potassium: 56.2mg 
Carbohydrates: 13.4g 
Fiber: 0g 
Sugar: 13g 
Protein: 4.7g

Source: FreeGroups.net

5. Italian-style Spaghetti Squash

Base: Vegetables

Number of Servings: 6

6 Pound(s) Spaghetti squash
Vegetable cooking spray
1 Pound(s) Eggplant, peeled/cut
into 1/2" cubes
1 Onion, chopped
2 Cloves garlic, minced
28 Ounce(s) Tomatoes, undrained
and coarsely chopped
6 Ounce(s) Tomato paste
1 Teaspoon(s) Dried Italian seasoning
1/2 Teaspoon(s) Dried whole basil
1/2 Teaspoon(s) Pepper
1/4 Cup(s) Grated Parmesan cheese

Wash squash; pierce several times with a large fork. Place squash in a baking pan. Bake at 350 degrees for 1 hour and 15 minutes or until squash is tender. Allow squash to cool; cut squash in half, and remove seeds. Using a fork, remove spaghetti-like strands; place strands in a 12-inch by 8-inch by 2-inch baking dish, and set aside. Coat a large skillet with cooking spray; place over medium-low heat until hot. Add eggplant, onion and garlic to skillet; cover and cook 10 minutes, stirring occasionally. Stir in remaining ingredients except Parmesan cheese. Bring to a boil; reduce heat, and simmer, uncovered, 30 minutes. Pour sauce over squash strands in baking dish; cover loosely, and bake at 350 degrees for 20 minutes or until thoroughly heated. Sprinkle with Parmesan cheese before serving.

Yield: 6 servings (about137 calories per serving).
The Columbian, January 16, 1996
Posted to MM-Recipes Digest V3 #294Date: Sat, 26 Oct 1996 23:56:37 +0000
From: Linda Place <placel@worldnet.att.net>

Nutrition (calculated from recipe ingredients) 
Calories: 193 
Calories From Fat: 24 
Total Fat: 2.8g 
Cholesterol: 3.7mg 
Sodium: 1629.7mg 
Potassium: 1094.5mg 
Carbohydrates: 41.5g 
Fiber: 9.2g 
Sugar: 18.6g 
Protein: 7g 

Source: FreeGroups.net
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