~ Paid Advertisement~



This issue "R" 

 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

Hi Everyone!

I hope you enjoy the recipes!

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

1. Rachel's Napoleons
2. Radish And Cilantro Relish 
3. Raisin Buns
4. Roast Pork Adrien
5. Rolled Oat Burgers
1. Rachel's Napoleons

Base: Desserts

Number of Servings: 1

1 Filo dough
1/3 Cup(s) Sugar
2 Tablespoon(s) Corn starch
1 Dash(s) Salt
2 Cup(s) Milk
1 Teaspoon(s) Vanilla

Divide one package of filo dough into eight sections, stretching each to fit an 8 or 9" square pan. Bake on large baking sheets until golden. Set aside to cool. Meanwhile, make filling. Mix 2/3 cup sugar with 2 tbsp. corn starch and a dash of salt. Slowly add 2 cups milk, stirring to dissolve. Place in sauce pan over medium heat. Beat four eggs, and when the milk mixture begins to boil, pour about half of the hot mixture over the eggs and stir well. Pour all of this back into the sauce pan and continue to cooking until thick. Remove from heat and add one teaspoon vanilla. In the baking pan put one layer of pastry, spread about 1/2 cup filling evenly over the top. Add the next layer of pastry. Repeat six times, beginning and ending with pastry. Store in refrigerator. It is better if this dessert is made two or three days before serving so that the layers have time to "marry." Cut in small rectangles and serve. 

Nutrition (calculated from recipe ingredients) 
Calories: 861 
Calories From Fat: 256 
Total Fat: 28.7g 
Cholesterol: 783mg 
Sodium: 806.5mg 
Potassium: 967.3mg 
Carbohydrates: 106.7g 
Fiber: <1g 
Sugar: 92.5g 
Protein: 41.3g 

Source: FreeGroups.net

2. Radish And Cilantro Relish

Ethnicity: Mexican
Base: Vegetables

Number of Servings: 6

2 Cup(s) Radishes, thinly sliced
1/2 Cup(s) Onion, Chopped 1 Med
3 Tablespoon(s) Orange juice
2 Tablespoon(s) Lime juice
2 Tablespoon(s) Fresh Cilantro, Fine Snipped
2 Tablespoon(s) Vegetable oil
1/4 Teaspoon(s) Salt
1/8 Teaspoon(s) Pepper, freshly ground

Mix all ingredients in glass or plastic bowl. Cover and refrigerate at least 1 hour. Makes 3 cups of relish.

Miscellaneous recipes from the collection of Mike Orchekowski.

Nutrition (calculated from recipe ingredients) 
Calories: 53 
Calories From Fat: 42 
Total Fat: 4.7g 
Cholesterol: 0mg 
Sodium: 113mg 
Potassium: 120.4mg 
Carbohydrates: 2.6g 
Fiber: <1g 
Sugar: 1.5g 
Protein: <1g 

Source: FreeGroups.net    
3. Raisin Buns

Course: Breakfast
Number of Servings: 12

1/3 Cup(s) Sugar
1/2 Teaspoon(s) Ground cinnamon
2 1/2 Cup(s) All-purpose flour, unsifted
1 Tablespoon(s) Baking Powder
1/2 Teaspoon(s) Salt
1/3 Cup(s) Butter
1 Cup(s) Milk
1/3 Cup(s) Raisins, seedless
4 Cup(s) Water

Heat oven to 400F. Lightly grease large baking sheet. In small bowl, combine 1 tbs. sugar and the cinnamon; set aside. In large bowl, combine flour, remaining sugar, the baking powder, and salt. Melt 1 tablespoon butter; set aside. With pastry blender or 2 knives, cut remaining butter into flour mixture until mixture resembles coarse crumbs. Add milk and mix just until dry ingredients are moistened and a stiff dough forms, being careful not to over mix. Between floured sheets of waxed paper, roll out dough to a 12- by 8-inch rectangle. Brush dough with melted butter; sprinkle with raisins and cinnamon-sugar mixture. Using waxed paper for support, roll up dough to form a 12-inch roll. With knife, cut roll crosswise into twelve1-inch buns. Place buns on greased baking sheet. Bake buns 20 to 25 minutes or until golden brown. Meanwhile, make Sugar Glaze. When buns are removed from oven, brush immediately with glaze. Cool buns on wire rack before serving.

Sugar Glaze: In 1-quart saucepan, heat water and sugar to boiling. Cook, stirring 1 minute. Remove from heat and set aside until ready to use.

Recipe by: Country Living, Posted to Nesb2@aol.com on Feb 8, 1998 

Nutrition (calculated from recipe ingredients) 
Calories: 202 
Calories From Fat: 51 
Total Fat: 5.8g 
Cholesterol: 15.2mg 
Sodium: 232.5mg 
Potassium: 93.9mg 
Carbohydrates: 34.6g 
Fiber: <1g 
Sugar: 13.5g 
Protein: 3.6g 

Source: FreeGroups.net

4. Roast Pork Adrien

Base: Sauces

Number of Servings: 6

1 Rolled pork loin roast
8 Ounce(s) Can tomato sauce
1/2 Cup(s) Catsup
1/2 Cup(s) Vinegar
1/2 Cup(s) Brown sugar
1/2 Cup(s) Dark corn syrup
1/2 Cup(s) Water
1 Teaspoon(s) Chili powder
1 Tablespoon(s) Cornstarch
4 Tablespoon(s) Curacao

Season roast; place, fat side up, in roasting pan. Bake at 325 degrees for 25 to 30 minutes per pound, until done. Combine remaining ingredients except cornstarch and curacao in saucepan. Cook over low heat for 5 minutes. Blend cornstarch with 2 tablespoons cooked mixture; return to sauce. Stir until slightly thickened. Add Curacao; continue stirring for 10 to 15 minutes longer. Remove pan drippings; cover roast with 1/3 of the sauce. Bake for 15 minutes; add half the remaining sauce. Bake for 15 minutes; add half the remaining sauce. Bake for 15 minutes longer. Serve remaining sauce with roast. MM Wrenn

Source: Military Officers' Wives: holiday Cookbook
Posted by "Deborah Kuhnen" <DEBKUHNEN@msn.com>
Date: Thu, 9 Jan 97 

Nutrition (calculated from recipe ingredients) 
Calories: 192 
Calories From Fat: 2 
Total Fat: <1g 
Cholesterol: 0mg 
Sodium: 411.9mg 
Potassium: 229.6mg 
Carbohydrates: 48.6g 
Fiber: <1g 
Sugar: 45.6g 
Protein: <1g 

Source: FreeGroups.net

5. Rolled Oat Burgers

Number of Servings: 16

2 Cup(s) Water
2 Cup(s) Old-fashioned rolled oats
2 Tablespoon(s) Low-sodium tamari or soy
1 Tablespoon(s) Olive oil
1 Cup(s) Diced onion
1/2 Cup(s) Grated carrots
1/2 Cup(s) Diced celery
1/2 Cup(s) Diced red bell peppers
2 Garlic, minced
2 Teaspoon(s) Dried oregano
6 Leaves fresh basil, minced
1/2 Teaspoon(s) Fresh ground black pepper

Bring water to a boil in a saucepan over medium-high heat. Add oats, tamari or soy sauce and 1 tb oil. Reduce heat to low and cook 2 minutes; remove from heat and set aside. In skillet, heat the remaining oil over medium heat. Add rest of ingredients and saute 2 minutes or until vegetables are softened. Add to cooked oat and combine well. Chill at least 2 hours or overnight. Preheat oven to 375 degrees. Using an ice cream scoop (1/4 cup), portion mixture. Form each portion into a ball and flatten slightly. Place on a lightly oiled baking sheet and bake 20 minutes until golden brown.

Nutrition analysis per burger: 97 calories, 4 grams protein, 3 grams fat, 15 grams carbohydrates, no cholesterol, 80 milligrams sodium, 26 percent calories from fat.

Nutrition (calculated from recipe ingredients) 
Calories: 24 
Calories From Fat: 13 
Total Fat: 1.5g 
Cholesterol: 0mg 
Sodium: 8.2mg 
Potassium: 90.8mg 
Carbohydrates: 2.6g 
Fiber: 1.1g 
Sugar: <1g 
Protein: <1g 

Source: FreeGroups.net
Own A Traffic Exchange!
The Corner Gift Shop
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

Socratic Forum  Another REAL Survey Company
CraftE's Sites:

Play for Fun, Play for Cash

More Coupons!

Place your ad-- any ad...  FREE
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



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

 125 x 125 Educational Gamesbutton



Free Christmas & Holiday Crafts

Earn Income Online Too!

Adorable Beauty Implements by Venus Worldwide  

Join the Ipsos Survey Panel



copyright 2004-2016 craftelady.com