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I hope you enjoy the recipes!

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1. Taglarini Casserole
2. Texas Style Potato Casserole 
3. Tomato Aspic
4. Tomato Tart With A Chili Cream Dressing
5. T's Banana Cream Pie
1. Taglarini Casserole

Base: Meats

Number of Servings: 8

1 1/2 Pound(s) Ground beef
3 Onions, chopped
1 Tomatoes
1 Whole Kernel Corn
1 Ripe olives, sliced
2 Teaspoon(s) Chili powder
1/2 Cup(s) Margarine
2 Eggs, beaten
1 1/2 Cup(s) Cornmeal
1 Cup(s) Milk

Brown meat and onions. Stir in tomatoes, chili powder, corn, olives, and margarine. Cook 10 minutes. Beat eggs, milk, and cornmeal. Stir into meat mixture. Pour into casserole dish and bake 40 minutes at 375 degrees.

Posted  Sat, 26 Oct 1996 
From: colorado-pegg@juno.com (peggy g seevers) 

Nutrition (calculated from recipe ingredients) 
Calories: 484 
Calories From Fat: 301 
Total Fat: 33.3g 
Cholesterol: 112.7mg 
Sodium: 410.7mg 
Potassium: 479.5mg 
Carbohydrates: 25.8g 
Fiber: 3.4g 
Sugar: 4.3g 
Protein: 20.5g 

Source: FreeGroups.net

2. Texas Style Potato Casserole

2 Pound(s) Package of frozen hash
browns thawed
1/2 Cup(s) Butter, melted
1 Teaspoon(s) Salt
1 Teaspoon(s) Pepper
1/2 Cup(s) Onion, chopped
1 Cream of chicken soup
1 8-oz sour cream box of

Mix all ingredients and place in 13 x 9 x 2 baking dish. Top with 1/4 cup melted butter mixed with 2 cups crushed cornflakes when ready to bake. Bake at 350 degrees for 45 min.

Posted by Bunny <layla696@ix.netcom.com>on Jan 6, 1998 

Nutrition (calculated from recipe ingredients) 
Calories: 2307 
Calories From Fat: 1408 
Total Fat: 160.2g 
Cholesterol: 386.4mg 
Sodium: 4863.7mg 
Potassium: 3227.2mg 
Carbohydrates: 198g 
Fiber: 14.6g 
Sugar: 11.7g 
Protein: 32.7g 

Source: FreeGroups.net    

3. Tomato Aspic

Got a craving for tomatoes?

From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.


3 envelopes unflavored gelatin
4 cups tomato juice
1 Tablespoon dried crab boil
3 green onions sliced
1 rib celery, sliced
1 can beef consommé
1 teaspoon lemon juice
6 dashes Louisiana hot sauce or Tabasco
1/2 cup green olives, sliced
1 can (1 pound) tiny green peas, drained
2 carrots, grated (optional)


Soften gelatin in 1/2 cup tomato juice.  Simmer 1-1/2 cups tomato juice with crab boil, onions and celery for about 20 minutes.  Strain and discard vegetables.  Dissolve softened gelatin in warm tomato juice.  Add remaining 2 cups tomato juice, consommé, lemon juice, hot sauce and salt.  Refrigerate until mixture begins to thicken.  Then add olives, peas and carrots.  Mixture may be put into a 9x12-inch dish and cut into squares, or congealed in a 2-quart ring mold.  Hot and tangy!

NOTE from author:  Sometimes I use avocado, shrimp and hard-cooked eggs in place of carrots, peas and olives. 

SERVES: 12, generously

4. Tomato Tart With A Chili Cream Dressing

Number of Servings: 2

25 Gram(s) Shortcrust pastry
1 Red pepper, roasted
1 Red chili, roasted seeded and halved
1 Lime, Juice of
1 Tablespoon(s) Creme fraiche
Salt and pepper
1 Tablespoon(s) Olive oil
1 Onion
1 Garlic clove
100 Gram(s) Cherry Tomatoes
1 Tablespoon(s) Tomato puree
1 Tablespoon(s) Balsamic vinegar
1 Tablespoon(s) Wholegrain mustard
3 Tablespoon(s) Parmesan, grated
1 1/2 Tablespoon(s) Walnut oil
1 100 gram bag rocket leaves
1 100 gram bag baby spinach leaves
1 Block Parmesan for shaving

Preheat oven to 200c/400f/Gas
1. Roll the pastry out to line two 10cm/4" tart tins. Prick the base with a fork, line with grease proof paper and fill with baking beans. Cook for 10-12 minutes until crisp and golden.
2. Place the red pepper, chili and lime juice in a mini processor. Blend for 30 seconds until pureed. Pour into a small bowl and season with salt and pepper. Chill in the fridge until ready to use.
3. Heat the oil in a medium pan. Chop the onion and crush the garlic into the pan. Cook for 1-2 minutes until soft.
4. Halve the tomatoes and add to the pan with the tomato puree and vinegar. Season and cook for five minutes until softened and the liquid has evaporated.
5. Pour the walnut oil into a large salad bowl. Place the salad servers into the bowl with the rocket and spinach leaves, but do not toss at this stage. Shave over the Parmesan. Remove the pastry cases from the oven, remove the baking beans and paper and return to the oven for a minute.
6. In a small bowl mix the mustard and 2 tbsp Parmesan. Remove the pastry cases from the oven and spread the mustard and cheese mix over the base of the tarts. Top with the tomatoes.
7. Dot the tarts with 1 tbsp creme fraiche and sprinkle with the remaining Parmesan. Return to the oven for 2-3 minutes until golden brown.
8. Toss the salad and arrange on the plate with one tart, spoon the chili dressing around the plate and drizzle with the creme fraiche.

Recipe by: Can't Cook Won't Cook

Nutrition (calculated from recipe ingredients) 
Calories: 278 
Calories From Fat: 209 
Total Fat: 23.7g 
Cholesterol: 20mg 
Sodium: 143.4mg 
Potassium: 345.2mg 
Carbohydrates: 13.6g 
Fiber: 2.6g 
Sugar: 3.6g 
Protein: 5g 

Source: FreeGroups.net

5. T's Banana Cream Pie

Base: Pies

2 Tea bags
1 3/4 Cup(s) Milk
1/3 Cup(s) Sugar
1/4 Cup(s) Cornstarch
1 Egg
4 Egg yolks
4 Tablespoon(s) Unsalted butter, cut up
1/2 Teaspoon(s) Vanilla
1 1/4 Cup(s) Unbleached flour
1/3 Cup(s) Cake flour
1/2 Teaspoon(s) Salt
1/4 Teaspoon(s) Baking Powder
3 Tablespoon(s) To 5 Ice Water
1 1/4 Cup(s) Heavy cream
1/2 Tablespoon(s) Fruit-Flavored Tea, cold
5 Ounce(s) Banana, pureed
15 Ounce(s) Bananas, sliced

Pastry Cream: In a heavy medium saucepan, combine tea bags, 1 3/4 cups milk, and sugar. Bring to boiling, stirring to dissolve sugar. Remove from heat, cover and set aside. In a small mixing bowl, gradually stir 1/4 c milk into cornstarch to form a smooth paste. Add egg. Beat at medium speed until blended. Add egg yolks, one at a time, beating well after each addition. Remove tea bags from milk mixture, squeezing out as much milk as possible. Gradually beat hot milk mixture into egg mixture at low speed. Pour into a clean sauce pan. Cook, whisking constantly, over medium-low heat until mixture becomes extremely thick and boils. Pour into a large bowl. Add 4 tb butter and vanilla. Beat at medium speed until smooth. Press plastic wrap directly on surface of pastry cream. Cool to room temperature, about 1 hour. Refrigerate until thoroughly chilled, about 2 hours.

Pate Brisee: While pastry cream is cooling, in a food processor combine flours, salt, baking powder, and 1/2 c butter. Pulse with quick on/off pulses until mixture resembles peas. With processor running, gradually add ice water until dough cleans sides of bowl and forms a ball. Shape dough into a disc shape. Wrap and refrigerate at least 30 minutes. On a lightly floured surface, roll pastry into a 12" circle. Fit into a 9" pie plate. Roll edge under and flute. Prick dough all over with tines of fork. Cover and refrigerate for 30 minutes. Preheat oven to 425řF. Line pastry with double thickness of foil. Fill with dried beans. Bake at 425řF for 15 minutes. Remove foil and beans. Continue baking pastry shell 5-10 minutes until lightly browned. Cool on rack.

Cream Topping: Beat cream until it just begins to hold its shape. Gradually add 1 tb sugar and 1/2 tb tea., beating to stiff peaks. Cover and refrigerate.

Filling: Stir pureed banana into chilled pastry cream until blended. Fold in 1/2 c cream topping, then sliced bananas.

To Assemble: Mound banana cream filling into cooled pie shell. Spread with remaining cream topping. Cover and refrigerate at least 2 hours.

Source: Victoria Magazine, August 1994 
Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120

Nutrition (calculated from recipe ingredients) 
Calories: 3961 
Calories From Fat: 2019 
Total Fat: 229.3g 
Cholesterol: 1516.3mg 
Sodium: 1710.6mg 
Potassium: 3306.9mg 
Carbohydrates: 429.2g 
Fiber: 20g 
Sugar: 180g 
Protein: 63.6g 

Source: FreeGroups.net
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