 
CraftE's Recipe Club
This issue
"C" 09-13-07
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Hi
Everyone!
I
hope you enjoy the recipes!
[Archives
] http://www.craftelady.com/recipes/recipearchives.html
Index
1. Cashew
Coated Trout Fillets courtesy of Arca Max Recipes
2. Cauliflower
Cheese Soup courtesy of Sharon
3. Champagne
Peach Punch courtesy of Cocktail Central
4. Cheesecake
Cookie Cups courtesy of Nestle
5. Cheesy Chili for a Crowd courtesy of
Cooking DeLites by Vailia
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1. Cashew Coated Trout Fillets
10 - 12 4-oz. trout fillets
Salt and pepper
1 and 1/3 cups cashews, crushed
1/2 cup butter
Sprinkle each trout fillet with salt and
pepper. Place in a lightly greased baking dish. Coast
fillets with crushed cashews and dot with butter. Bake
at 350 degrees for about 10 -15 minutes. Serve over
mashed potatoes or rice.
The Skinny: Cashews have some fat in them
but the type of fat found in nuts is not supposed to be
that bad for you.
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2. Cauliflower Cheese Soup
(A Tasty Soup if you are a cheese lover)
Yield: 12 Servings
Ingredients:
1 head cauliflower, broken into small florets
1 1/2 pounds potatoes, peeled and diced
2 (4.5 ounce) cans sliced mushrooms, drained
1/2 cup minced onion
1 1/2 pounds diced cooked ham
2 pounds processed cheese, cubed
Directions:
In a large pot, combine cauliflower and potatoes with
just enough
water to cover. Bring to a boil, then reduce heat
and simmer until
tender but not mushy, 10 to 15 minutes. Drain off about
1/4 of the water. Stir in mushrooms, onion, ham and
cheese. Cook, stirring, until cheese is melted and
mixture is heated through, about 10 minutes.
To view this recipe's nutrition facts, visit:
http://soup.allrecipes.com/az/CliflwrChsSpII.asp?tsrc=ef
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3.
Champagne Peach Punch
* 1 16-ounce package frozen sliced peaches
* 1/4 cup sugar
* 2-1/2 cups orange juice
* 2 tablespoons lemon or lime juice
* 750-milliliter bottle champagne or sparkling wine or 4
cups
unsweetened pineapple juice
* Cubed or crushed ice
Preparation
1. Thaw peaches at room temperature but do not drain.
Place peaches
and their juice in a blender container or food processor
bowl. Add
sugar. Cover and blend or process until smooth.
2. Transfer pureed peaches to a 2-quart pitcher. Stir in
orange juice
and lemon juice or lime juice. To serve, slowly stir in
champagne,
sparkling wine, or pineapple juice. Serve over cubed or
crushed ice.
Makes about 12 (5-ounce) servings.
Make-ahead tip: After stirring in orange and lemon
juices, cover and
refrigerate overnight or until serving time.
Nutrition facts per serving: 100 calories, 0 g total
fat, 0 g
saturated fat, 0 mg cholesterol, 1 mg sodium, 15 g
carbohydrate, 1 g
fiber, 1 g protein, 0% vitamin A, 49% vitamin C, 1%
calcium, 1% iron.
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4. Cheesecake Cookie Cups
These
individually-sized dessert cups are handy for
entertaining.
Estimated
Times:
Preparation
-12 min | Cooking - 25 min | Cooling Time - 60 min
refrigerating | Yields - 12
Ingredients
12 pieces NESTLÉ
TOLL HOUSE Refrigerated Chocolate Chip Cookie Bar Dough
1 package (8 oz.) cream cheese, softened
1/2 cup CARNATION
Sweetened Condensed Milk
1 large egg
1 teaspoon vanilla extract
1 can (21 oz.) cherry pie filling
Directions
PREHEAT oven to 325° F. Paper-line 12 muffin
cups.
PLACE one piece of cookie dough in each muffin
cup.
BAKE for 10 to 12 minutes, or until cookie has
spread to edge of cup.
BEAT cream cheese, sweetened condensed milk, egg
and vanilla extract in a medium bowl until smooth. Pour
about 3 tablespoons cream cheese mixture over each
cookie in cup.
BAKE for additional 15 to 18 minutes, or until
set. Cool completely in pan on wire rack. Top with pie
filling. Refrigerate for 1 hour.
This
page is from Very Best Baking's web site. For more great
recipes, visit VeryBestBaking.com
© 2002 Nestlé
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5. Cheesy Chili for a Crowd
Makes: 12 servings
2 lb. ground beef
1 medium onion, chopped
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (15 oz.) kidney beans, drained, rinsed
1 can (6 oz.) tomato paste
1/2 cup water
3 Tbsp. chili powder
2 tsp. ground cumin (optional)
1 jar (15 oz.) CHEEZ WHIZ Cheese Dip
4 cups hot cooked wagon wheel pasta
BROWN meat with onion in Dutch oven or large saucepot on
medium-high heat; drain. Reduce heat to medium-low.
ADD tomatoes with their liquid, the beans, tomato paste,
water, chili powder and cumin; mix well. Cover; simmer
10 minutes or until heated through, stirring
occasionally.
ADD CHEEZ WHIZ; stir until melted. Stir in pasta.
Nutrition (per serving)
Calories 360
Total Fat: 17g, Saturated Fat: 5g, Cholesterol: 50mg,
Sodium: 770mg,
Carbohydrate: 29g, Dietary Fiber: 4g, Sugars: 6g,
Protein: 22g,
Vitamin A: 20%DV, Vitamin C: 15%DV, Calcium: 15%DV,
Iron: 20%DV
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