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Hi Everyone!

I hope you enjoy the recipes!

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1. Vanessa Williams' Spaghetti Squash W/herbs
2. Vanilla Brownies 
3. Veal Cutlets And Spinach With Warm Vinaigrette
4. Vegan Moussaka
5. Vegetarian Lasagna
1. Vanessa Williams' Spaghetti Squash W/herbs

Base: Vegetables

1 Spaghetti squash, halve lengthwise seed
1 Cup(s) Mushrooms, slice thin
1 Red onion, dice
2 4 cl garlic mince
1 Tablespoon(s) Red miso paste
1 Red pepper, dice
2 Tablespoon(s) Olive oil
28 Ounce(s) Jar Marinara Sauce
1 Dash(s) Honey
1 2tb fresh herbs: Oregano rosemary thyme basil
1/4 Cup(s) Parmesan, grate

In a large pot, steam squash for 20 minutes or until tender. Drain, then run fork over inside of squash to remove spaghetti-like strings. Discard remaining squash. While squash is being steamed, saute mushrooms, onions, garlic, miso paste and red pepper in olive oil for 3-4 minutes until veggies are tender. Add sauce, honey and herbs and simmer uncovered, stirring frequently, for 10-15 minutes. Pour sauce over squash and top with cheese.

Source: TV Guide. MM Waldine Van Geffenvghc42a. Posted to MC-Recipe Digest V1 #916 by LinFields@aol.com on Nov19, 1997 

Nutrition (calculated from recipe ingredients) 
Calories: 224 
Calories From Fat: 112 
Total Fat: 12.6g 
Cholesterol: 11.1mg 
Sodium: 1216.9mg 
Potassium: 892.8mg 
Carbohydrates: 22.4g 
Fiber: 5.4g 
Sugar: 12.2g 
Protein: 6.6g 

Source: FreeGroups.net      

2. Vanilla Brownies

Categories: Desserts, Cakes

Yield: 6 Servings

2 1/4 c Unsifted flour
2 1/2 ts Baking powder
1/2 ts Salt
3/4 c Butter - softened
1 1/4 c Sugar
1 1/4 c Brown sugar (packed)      
1 ts Vanilla
3    Eggs
12 oz Chocolate chips if desired

Preheat oven to 350. In small bowl combine flour, baking powder and salt. Set aside. In large bowl beat butter, sugar, brown sugar and vanilla until creamy.

Add eggs, one at a time. Gradually beat in flour mixture.

Add chips (if desired)

Spread evenly into well greased 15 x 10 x 1 baking pan (approximate size of pan)

Bake 350 35 - 40 min. Cool in pan on rack. When completely cool cut into pieces.

== Courtesy of Dale & Gail Shipp, Columbia Md

Source: FreeGroups.net

3. Veal Cutlets And Spinach With Warm Vinaigrette

Number of Servings: 4

5 Ounce(s) Spinach, bag
1 Lemon
1 Pound(s) Veal cutlet, 1/4" thick
Salt, to taste
Pepper, black to taste
1 Onion, minced
2 Tablespoon(s) White wine vinegar
1/2 Teaspoon(s) Sugar
1/2 Teaspoon(s) Chicken bouillon
1/4 Teaspoon(s) Thyme, dried
Steamed small red potatoes

Wash and tear spinach leaves; use to line platter. From lemon, grate one teaspoon peel, then squeeze enough juice to measure 1 tbsp. Slice each veal cutlet, crosswise, in half; sprinkle each lightly with salt and black pepper. In a 12" skillet over high heat, in two tablespoons hot margarine, cook veal cutlets, a few at a time, until browned on both sides, about 2 to 3 minutes, removing cutlets to plate as they brown; keep warm. Reduce heat to medium high. In same skillet, in drippings and one tablespoon margarine, cook onion, stirring occasionally, until golden brown and tender. Stir in vinegar, sugar, chicken bouillon, thyme, lemon juice, grated lemon peel, 1/4 tsp. salt, 1/4 tsp. black pepper and 1/4 cup water; over high heat, heat to boiling. Boil vinaigrette 1 minute. To serve, arrange veal cutlets on spinach leaves on platter. Pour warm vinaigrette over veal and spinach. Serve with small steamed red potatoes, if desired.

Recipes sent to me from Bill, wight@odc.net 

Nutrition (calculated from recipe ingredients) 
Calories: 359 
Calories From Fat: 236 
Total Fat: 26.6g 
Cholesterol: 88.5mg 
Sodium: 585.2mg 
Potassium: 572.3mg 
Carbohydrates: 4.8g 
Fiber: 1.7g 
Sugar: 1.5g 
Protein: 25.7g 

Source: FreeGroups.net

4. Vegan Moussaka

Base: Main dish

2 Aubergines/eggplants
sliced lengthwise
2 Courgettes/zucchini
1/2 Cup(s) Soya mince/TVP
1 Tablespoon(s) Vecon/vegetable stock
1/2 Cup(s) Olive oil, or less but it won't taste the same
some olive oil for frying
3 Tablespoon(s) Vegan cheese
3 Tablespoon(s) Pine kernels/nuts
3 Potatoes, sliced
3 Cup(s) White sauce, vegan
unhydrogenated marg/soya milk/white flour
1 Tomatoes
1 Onion
3 Cloves garlic

Salt and let stand the aubergines for 2 hours. Rinse well and fry in some olive oil. Boil the potatoes for a couple of minutes and then fry in some olive oil till tender. Fry onions in the olive oil and add the garlic and courgettes. Add the soya mince which should have previously been rehydrated with some olive oil and some vegetable stock. Add the tomatoes and finally add the pine kernels and the cheese. You may like to add some herbs here, though this wasn't done traditionally. In a glass baking dish make layers of aubergines, tomato/mince sauce and the potatoes mixed with the white sauce. Make sure the top layer is a potato/white sauce mix. Bake in the oven for about 25 minutes at about 300 degrees F.

From: Jim Porter 
Date: 05-13-93

Nutrition (calculated from recipe ingredients) 
Calories: 598 
Calories From Fat: 9 
Total Fat: 1g 
Cholesterol: 0mg 
Sodium: 317.6mg 
Potassium: 3302.5mg 
Carbohydrates: 136.2g 
Fiber: 18.7g 
Sugar: 16g 
Protein: 16.6g 

Source: FreeGroups.net

5. Vegetarian Lasagna

Number of Servings: 4

1/2 Pound(s) Carrots, grated
5 Ounce(s) Sweet corn, drained 1/2
1/4 Pound(s) Mushrooms, Coarsely Chopped
2 Garlic cloves
1 Cup(s) Milk
2 Ounce(s) Butter
1 Onion, chopped
1 Pound(s) Spinach
8 Ounce(s) Lasagna noodles, 1/2 Packet
1/4 Pound(s) Cheese, grated
2 Ounce(s) Cornstarch

Gently fry the carrots and garlic in some butter, set aside. Gently fry the onions and mushrooms in some butter, set aside. Wash the spinach and cook gently in a saucepan without adding any water. Stir frequently. This really does work and it stops it from going slimy. Add the corn to this and set aside. Now make the white sauce. Melt the butter in a saucepan, take it off the heat, add the corn starch. Mix this well. Slowly add the milk, stirring all the time. It is important not to stop stirring, even for a moment. Return it to the heat and keep stirring until it thickens. Now build your lasagna. Take a large square oven proof dish at least 2 inches deep (we use one about 8 x12 inches for the quantities given) and assemble in layers starting with a layer of lasagna, then a layer of sauce, then one of the previously-prepared vegetable pairs. Repeat the lasagna, sauce, vegetable pair combination twice more. At this point you should, if all has gone well, run out of vegetables. Finish off with lasagna and then sauce. Top with the cheese and sprinkle on a little paprika if you want. Bake for about 35 minutes at 350F. This vegetarian dish can be served on its own or with a side salad.

My thanks to Erica and Milica who gave me this recipe and who tried different vegetable combinations until the corn stopped falling out of the sides. Experiment for yourself, substitute different vegetables according to the season and your preference.

Yield: Serves four to six people. The servings should stay whole as you serve them.

Per serving: 481 Calories (k cal); 15g Total Fat; (27% calories from fat); 15g Protein; 74g Carbohydrate; 39mg Cholesterol; 264mg Sodium Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2 1/2Fat; 0 Other

Nutrition (calculated from recipe ingredients) 
Calories: 629 
Calories From Fat: 204 
Total Fat: 23.2g 
Cholesterol: 60.3mg 
Sodium: 962.8mg 
Potassium: 959.3mg 
Carbohydrates: 81.1g 
Fiber: 8.9g 
Sugar: 9.6g 
Protein: 27.6g 

Source: FreeGroups.net
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