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I hope you enjoy the recipes!

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1. U.S. Mints
2. Ugly Duckling Pudding Cake 
3. Ukrainian Cold Fruit Soup
4. Un-fried Chicken
5. Uptown Roasted Pepper Grills
1. U.S. Mints

Base: Cookies
Number of Servings: 24

1 1/4 Cup(s) Mint chocolate chips
1 1/2 Ounce(s) Unsweetened Chocolate
Finely chopped
1/2 Cup(s) Unsalted butter
cut into pieces
1/2 Cup(s) Sifted all-purpose flour
1 Pinch(s) Salt
1 1/2 Teaspoon(s) Instant espresso powder
1/2 Teaspoon(s) White crème de menthe
3 Extra-large eggs room temperature
3/4 Cup(s) Sugar, PLUS: 2 Tablespoon(s) Sugar

FOR THE BROWNIES: Position the rack in lowest third of oven and pre heat to 350 F. Butter sides of 9-inch square baking pan with 2-inch-high sides. Fold 18x12-inch piece in half crosswise. Line pan with foil, allowing foil to extend over two sides. Butter foil. Melt both chocolates and butter in heavy medium saucepan over very low heat, stirring until smooth. Cool. Sift flour and salt into small bowl. Mix cream, espresso powder and crème de menthe in small cup. Using electric mixer, beat eggs and sugar in large bowl until frothy. Fold in coffee mixture and then melted chocolate. Fold in dry ingredients. Spread batter evenly in prepared pan. Bake until toothpick inserted in center comes out with some moist crumbs still attached, about 25 minutes (surface may crack). Gently press down on any raised surfaces to flatten slightly. Cool 30 minutes on rack.

FOR GLAZE: Melt both chocolates and butter in heavy small saucepan over low heat, stirring until smooth. Let stand until cool enough to spread. Spread glaze over brownies. Let stand 4 hours at room temperature. Lift brownies from pan using foil sides. Cut into squares. (Can be prepared 1 day ahead. Store in airtight container.)

Nutrition (calculated from recipe ingredients) 
Calories: 80 
Calories From Fat: 65 
Total Fat: 7.5g 
Cholesterol: 16.5mg 
Sodium: 13.6mg 
Potassium: 24.3mg 
Carbohydrates: 3.7g 
Fiber: <1g 
Sugar: 1.1g 
Protein: <1g 

Source: FreeGroups.net

2. Ugly Duckling Pudding Cake

Base: Fruits
Number of Servings: 12

1 Yellow cake mix
1 Lemon instant pudding mix
16 Ounce(s) Fruit cocktail, with syrup
1 Cup(s) Coconut
4 Eggs
1/4 Cup(s) Oil
1/2 Cup(s) Brown sugar
1/2 Cup(s) Nuts, chopped
1/2 Cup(s) Butter
1/2 Cup(s) Sugar
1/2 Cup(s) Evaporated milk

Blend all ingredients except brown sugar and nuts in a large mixer bowl. Beat 4 minutes at medium speed. Pour into greased and floured oblong dish. Sprinkle with brown sugar and nuts. Bake at 325~ for 45 minutes. DO NOT UNDER BAKE. Cool in pan 15 minutes. Spoon Hot Butter Glaze over warm cake. Serve warm or cool with Dream Whip. If using glass baking dish, lower oven to 300~

BUTTER GLAZE: Combine first 3 ingredients and boil in saucepan for 2 minutes. Stir in coconut and spoon over cake. 

Nutrition (calculated from recipe ingredients) 
Calories: 348 
Calories From Fat: 191 
Total Fat: 22.1g 
Cholesterol: 85.4mg 
Sodium: 84.5mg 
Potassium: 178.7mg 
Carbohydrates: 35.8g 
Fiber: 2.3g 
Sugar: 24.1g 
Protein: 4.3g 

Source: FreeGroups.net

3. Ukrainian Cold Fruit Soup

Number of Servings: 6

2 Cup(s) Water, cold
1 Pound(s) Apples, cored peeled & cubed 3/4"
1 Pound(s) Pears, cored & peeled
1/2 Pound(s) Cherries, pitted
1/2 Pound(s) Plums, pitted
1/2 Pound(s) Peaches, peeled & pitted
1/2 Cup(s) Bread crumbs, soft & fresh
1 Tablespoon(s) Fresh lemon juice
1 1/2 Tablespoon(s) Grated lemon rind
1/4 Cup(s) Raspberry jam or preserves
1/2 Cup(s) Sugar
3/4 Cup(s) White wine, sweet
1 Cup(s) Cranberry juice

Put the water, cinnamon, lemon juice bread crumbs, and the lemon rind in large pot. Bring to a boil, then add the fruits, reduce heat, and simmer for 25 minutes. Puree this mixture in a blender then add the jam, wine, & cranberry juice. Mix well then refrigerate. Serve when well chilled. Note: Apple dumplings may be served in this soup. 

Nutrition (calculated from recipe ingredients) 
Calories: 271 
Calories From Fat: 9 
Total Fat: <1g 
Cholesterol: 0mg 
Sodium: 73.8mg 
Potassium: 340.4mg 
Carbohydrates: 67.7g 
Fiber: 5.8g 
Sugar: 44.5g 
Protein: 2.4g 

4. Un-fried Chicken

Number of Servings: 12

Light Vegetable Oil Spray
6 Chicken drumsticks skinless
3 Chicken breast, halved skin removed
3 1/2 Cup(s) Ice Water *
1 Cup(s) Yogurt, plain nonfat
1 Cup(s) Italian bread crumbs dried
1 Cup(s) Flour, all-purpose
1 Tablespoon(s) Old bay seasoning
1/2 Teaspoon(s) Garlic powder
1/2 Teaspoon(s) Creole seasoning
1/8 Teaspoon(s) Fresh ground black pepper
Dash(s) Cayenne pepper
1/2 Teaspoon(s) Thyme, dried
1/2 Teaspoon(s) Basil, dried
1/2 Teaspoon(s) Oregano, dried

Preheat the oven to 400 degrees. Coat a baking sheet with 3 sprays of the vegetable oil. Put the chicken in a large bowl with ice water. Put the yogurt into a medium bowl. Set both bowls aside. The secret to the success of this recipe is to make sure that both the chicken and the yogurt are very cold (hence, soaking the chicken in the ice water). The preliminary soaking will help the breading adhere and produce a crisp coating much like that of fried chicken. Toss all the breading ingredients into a large, tightly-sealing plastic bag. Seal and shake well to mix. Remove 2 pieces of chicken from the ice water. Roll each piece in the yogurt. Put the chicken into the plastic bag, reseal, and shake to coat thoroughly. Transfer the breaded chicken to the prepared baking sheet. Repeat the process until all 12 pieces are breaded. Spray the chicken lightly with the vegetable oil. Place the baking sheet on the bottom shelf of the oven and bake for 1 hour, turning the pieces every 20 minutes to allow even browning.
Serve hot or at room temperature.

Fat per piece of breast= 2.2 grams Calories= 185 Fat per drumstick= 4.2grams Calories= 195


Nutrition (calculated from recipe ingredients) 
Calories: 151 
Calories From Fat: 23 
Total Fat: 2.5g 
Cholesterol: 37.9mg 
Sodium: 53.4mg 
Potassium: 284.3mg 
Carbohydrates: 18.7g 
Fiber: <1g 
Sugar: 10g 
Protein: 12.8g 

Source: FreeGroups.net

5. Uptown Roasted Pepper Grills

Number of Servings: 4

2 Zucchini, sliced lengthwise
2 Yellow squash, sliced lengthwise
Vegetable cooking spray
1 Tablespoon(s) Chopped fresh oregano
1 Tablespoon(s) Chopped fresh basil
1/4 Teaspoon(s) Pepper, divided
1/8 Teaspoon(s) Salt
2 Pound(s) Red bell peppers, roasted and peeled
2 Submarine Rolls
1 Garlic clove, halved
12 Basil leaves
4 Teaspoon(s) Red wine vinegar
1 Teaspoon(s) Extra-virgin olive oil
4 Mozzarella cheese, part skim Milk
Basil sprigs

Combine zucchini and yellow squash in a large bowl; lightly coat with cooking spray, and toss well to coat. Sprinkle oregano, chopped basil, 1/8 teaspoon pepper, and salt over squash mixture; toss well to coat. Preheat broiler. Arrange zucchini and squash sliced in a single layer on a baking sheet coated with cooking spray. Broil 3 minutes or until tender and brown. Cut roasted bell peppers into 1 inch thick strips and set aside. Cut submarine rolls in half lengthwise. Rub cut sides of garlic over cut sides of rolls. Place rolls, cut side up, on baking sheet. Divide bell pepper strips, zucchini, yellow squash, and basil leaves evenly on roll bottoms. Drizzle vinegar and oil evenly over sandwiches, and sprinkle with 1/8 teaspoon pepper. Place 1 mozzarella cheese slice over each sandwich, and broil 2 minutes or until cheese melts. Garnish with basil sprigs; if desired.

Recipe by: Cooking Light. Posted to EAT-LF Digest by "Sherilyn" <sherilyn70@columbus.rr.com> on Aug 24, 1999.

Nutrition (calculated from recipe ingredients) 
Calories: 105 
Calories From Fat: 11 
Total Fat: 1.3g 
Cholesterol: <1mg 
Sodium: 93.7mg 
Potassium: 890.6mg 
Carbohydrates: 22.7g 
Fiber: 9.6g 
Sugar: 2.8g 
Protein: 5.3g 

Source: FreeGroups.net
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