CraftE's Recipe Club
This issue
"K" 09-08-08
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[Archives
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Index
1. Kahlua
Bars
2. Karin's
Plum Linzertorte-Low
Sodium
3. Kasha-Low
Sodium
4. Kidney
Bean and Cheesy Rice
Casserole
5. Kraft
Parmesan Breadsticks - Low
Calorie,Low Cholesterol,Low
Sodium
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1. Desserts: Kahlua
Bars
from Portland’s
Palate...
A Collection of Recipes from
the City of Roses
INGREDIENTS FOR THE
BROWNIES:
4 ounces unsweetened
chocolate
2/3 cup butter, room
temperature
2 cups granulated sugar
4 eggs
1 teaspoon vanilla extract
1/2 cup Kahlua
1-1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
INGREDIENTS FOR THE
FROSTING:
2 tablespoons Kahlua
1 teaspoon instant coffee
1/2 cup butter (1 cube),
room temperature
2 cups powered sugar
1/2 teaspoon vanilla extract
2 to 3 teaspoons milk
INGREDIENTS FOR THE TOPPING:
1 ounce semi-sweet chocolate
1 tablespoon butter
TO PREPARE THE BROWNIES:
Preheat oven to 350 degrees.
Grease a 9 x 13-inch baking
pan.
In a medium saucepan over
low heat, melt the chocolate
and butter together.
Remove pan from heat and mix
in sugar, eggs, vanilla and
Kahlua. Stir in flour,
baking powder and salt.
Spread in prepared pan.
Bake at 350 degrees, 25 to
30 minutes or until batter
starts to pull away from
sides of pan. Cool.
TO PREPARE THE FROSTING:
In a small bowl, mix Kahlua
with instant coffee,
stirring until coffee is
dissolved. In a medium
bowl, cream butter, powdered
sugar and vanilla together.
Add coffee mixture and beat
until well blended.
Add milk to desired
consistency. Spread
frosting over cooled
brownies.
TO PREPARE THE TOPPING:
In a small saucepan, melt
chocolate and butter
together. Cool
slightly, then drizzle
topping over frosting.
Cool until chocolate is set.
Cut into bars.
YIELDS: 24 to 32 bars
Copyright 1992 The Junior
League of Portland, Oregon,
Inc. All rights
reserved.
To purchase copies of From
Portland’s Palate, visit
the Junior
League of Portland, Oregon
web site or call (503)
297-6364.
------------------------------------------------------
2. Karin's Plum
Linzertorte
Servings: 12
Preparation Time: 45
min.
Cooking Time: 30 min.
Ingredients:
1/2 cup butter
1 cup sugar
1 tsp. lemon rind, grated
2 egg
1-1/4 cups flour
3/4 cup ground hazelnuts
1/4 tsp. cinnamon
1 Lbs. red plums
1 cup sugar
2 Tbs. cornstarch
1/2 cup butter
1 Tbs. lemon juice
1/4 tsp. confectioner's
sugar, optional
1 Tbs. sweetened whipped
cream (optional)
This Recipe is considered:
Low Sodium
Cooking Directions:
Crust: Cream together the
butter and sugar until light
and fluffy. Add lemon peel
and eggs and beat until
fluffy. Gradually stir in
flour, ground hazelnuts and
cinnamon. Evenly spread all
but one cup of the dough
over
a greased 12-inch pizza pan
or over a greased 9- by
13-inch baking pan. Chill
pan and remaining dough for
30 minutes. Filling: Stir
next five ingredients
(plums, sugar, cornstarch,
butter, and lemon juice) in
a
saucepan over low heat.
Bring to a boil, stirring
constantly. Simmer 3 minutes
until the plums are almost
tender. Cool slightly.
Assembly: Spread
filling on pastry layer
within one-half inch of the
edge. Force reserved dough
through the pastry tube to
make an edge and lattice. Bake
at
375° F for 25 to 30
minutes, or until golden. If
desired, sprinkle with
confectioner's sugar and
serve with fresh sweet
whipped cream.
Per Serving: calories 300,
fat 13.7g, calories from fat
41%, protein 3.5g,
cholesterol 54.5mg, dietary
fiber 1.4g
Nutrients Exchanges
Calories 300 Milk Exchanges
0.0
Protein 3.5g Vegetable
Exchanges 0.0
Carbohydrates 41.7g Fruit
Exchanges 0.3
Dietary Fiber 1.4g Bread
Exchanges 0.6
Sugar 29.6g Other
Carbohydrates/Sugar
Exchanges 1.5
Fat Total 13.7g Lean Meat
Exchanges 0.1
Saturated Fat 6.2g Very Lean
Meat/Protein Exchanges 0.1
Mono-unsaturated Fat 6.6g
Fat Exchanges 2.7
Poly-unsaturated Fat 1.0g
% Calories from Fat
41%
Cholesterol 54.5mg
Sodium 11.3mg
Vitamins Minerals
Vitamin A 106.9IU Calcium
24.1mg
Thiamin (B1) 0.4mg Copper
0.4mg
Riboflavin (B2) 0.6mg Iron
1.1mg
Niacin (B3) 1.1mg Magnesium
26.9mg
Vitamin B6 0.5mg Manganese
0.7mg
Vitamin B12 0.1mcg
Phosphorus 55.4mg
Vitamin C 4.5mg Potassium
124.1mg
Vitamin E 3.4IU Selenium
6.9mcg
Folate 13.1mcg Sodium 11.3mg
Pantothenic Acid 0.3mg Zinc
0.5mg
Source: Nubella
------------------------------------------------------
3. Kasha
Servings: 4
Preparation Time: 10
min.
Cooking Time: 20 min.
Ingredients:
1 cup buckwheat groats
1 egg, lightly beaten
2 cup boiling water
1 Tbs. schmaltz or margarine
This Recipe is considered:
Low Sodium
Cooking Directions:
Combine groats and egg in a
large heavy saucepan. Stir
to mix thoroughly. Place pan
over medium heat and stir
until grains separate. Stir
in boiling water and salt to
taste. Cover tightly, reduce
heat to low and lightly simmer
15-20 minutes. Remove from
heat. Let stand 5 minutes
before stirring in schmaltz
or margarine. This dish can
be cooled and refrigerated
for use at a later time.
Per Serving: calories 187,
fat 4.9g, calories from fat
24%, protein 6.2g,
cholesterol 49.5mg, dietary
fiber 4.2g
Nutrients Exchanges
Calories 187 Milk Exchanges
0.0
Protein 6.2g Vegetable
Exchanges 0.0
Carbohydrates 30.9g Fruit
Exchanges 0.0
Dietary Fiber 4.2g Bread
Exchanges 1.8
Sugar 1.4g Other
Carbohydrates/Sugar
Exchanges 0.0
Fat Total 4.9g Lean Meat
Exchanges 0.2
Saturated Fat 1.5g Very Lean
Meat/Protein Exchanges 0.0
Mono-unsaturated Fat 2.2g
Fat Exchanges 0.8
Poly-unsaturated Fat 1.2g
% Calories from Fat
24%
Cholesterol 49.5mg
Sodium 21.9mg
Vitamins Minerals
Vitamin A 21.0IU Calcium
14.7mg
Thiamin (B1) 0.2mg Copper
1.0mg
Riboflavin (B2) 0.2mg Iron
1.3mg
Niacin (B3) 2.2mg Magnesium
92.9mg
Vitamin B6 0.2mg Manganese
0.8mg
Vitamin B12 0.1mcg
Phosphorus 150.4mg
Vitamin C 0.0mg Potassium
144.5mg
Vitamin E 0.9IU Selenium
3.4mcg
Folate 22.4mcg Sodium 21.9mg
Pantothenic Acid 0.6mg Zinc
1.5mg
Source: Nubella
------------------------------------------------------
4. Kidney Bean
and Cheesy Rice Casserole
INGREDIENTS
2 (19-ounce) cans Dark Red
Kidney Beans, rinsed and
drained
1 tablespoon water
1 cup red onion, diced
1 teaspoon cumin
1 garlic clove, diced
1 (10-ounce) package fresh
spinach, chopped
1 (16-ounce) jar
no-salt-added picante sauce
8 cups cooked rice, no salt
added
2 medium tomatoes, sliced
1/2 cup shredded reduced-fat
Cheddar cheese
1/2 cup shredded reduced-fat
Monterrey Jack cheese
1/2 cup nonfat sour cream
PREPARATION
Preheat the oven to 350°F.
Heat water in a nonstick
skillet. Add onion, cumin,
and garlic and sauté for 2
to 3 minutes. Add spinach
and sauté until wilted. Set
aside
Combine Dark Red Kidney
Beans and picante sauce
together; spread 2 cups of
this mixture in the bottom
of 9 x 13-inch baking pan
coated with nonfat cooking
spray. Layer 4 cups of rice
over bean mixture. Arrange
tomato slices on top of
rice. Layer spinach mixture,
remaining rice, and 2 cups
of bean mixture over tomato
slices.
Cover and bake for 30
minutes. Then sprinkle with
cheese and bake, uncovered,
for another 10 minutes or
until cheese melts. Spoon 1
tablespoon sour cream on top
of each serving.
NUTRITIONAL INFORMATION (per
serving)
Servings per recipe: 8
Serving size: 3-1/4-inch x
4-1/2-inch piece
Calories: 402
Carbohydrates: 65g
Fat: 6g
Cholesterol: 20mg
Protein: 22g
Fiber: 11g
Sodium: 896mg (540mg if
using dry beans)
FOOD EXCHANGES
3 starch/bread
2 lean meat
Source: The Michigan Bean
Commission
------------------------------------------------------
5. Kraft
Parmesan Breadsticks
Servings: 16
Preparation Time: 0 min.
Cooking Time: 0 min.
Ingredients:
1 can (11 oz) refrigerated
soft breadsticks, separated,
cut in half
3 Tbs. butter or margarine,
melted
3/4 cup Kraft 100% Grated
Parmesan Cheese
This Recipe is considered:
Low Calorie
Low Cholesterol
Low Sodium
Cooking Directions:
PREHEAT oven to 350°F.
Dip breadsticks in butter;
lightly coat with cheese.
TWIST breadsticks; place
on ungreased baking sheet.
BAKE 13 to 15 minutes or
until golden brown.
Per Serving: calories 44,
fat 3.2g, calories from fat
65%, protein 1.9g,
cholesterol 8.5mg, dietary
fiber 0.1g
Nutrients Exchanges
Calories 44 Milk Exchanges
0.0
Protein 1.9g Vegetable
Exchanges 0.0
Carbohydrates 1.9g Fruit
Exchanges 0.0
Dietary Fiber 0.1g Bread
Exchanges 0.1
Sugar 0.3g Other
Carbohydrates/Sugar
Exchanges 0.0
Fat Total 3.2g Lean Meat
Exchanges 0.2
Saturated Fat 2.0g Very Lean
Meat/Protein Exchanges 0.0
Mono-unsaturated Fat 1.0g
Fat Exchanges 0.5
Poly-unsaturated Fat 0.1g
% Calories from Fat
65%
Cholesterol 8.5mg
Sodium 82.0mg
Vitamins Minerals
Vitamin A 26.5IU Calcium
51.4mg
Thiamin (B1) 0.0mg Copper
0.0mg
Riboflavin (B2) 0.0mg Iron
0.2mg
Niacin (B3) 0.1mg Magnesium
2.0mg
Vitamin B6 0.0mg Manganese
0.0mg
Vitamin B12 0.1mcg
Phosphorus 28.2mg
Vitamin C 0.0mg Potassium
4.3mg
Vitamin E 0.1IU Selenium
0.9mcg
Folate 0.4mcg Sodium 82.0mg
Pantothenic Acid 0.0mg Zinc
0.1mg
Source: Nubella
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