CraftE's Recipe Club
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"H" 12-04-08
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[Archives
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Index
1. Harvest
Pumpkin Bars with Cream Cheese Frosting
2. Herbed
Beer Bread Recipe
3. Home Style Chicken Soup
4. Hot
Banana Souffle
5. Hot
Shrimp Dip
------------------------------------------------------
1. Title: Harvest Pumpkin Bars with Cream
Cheese Frosting
Yield: 30 Bars
Categories: Desserts
Ingredients:
-------------------------FORMATTED BY TRISH
MCKENNA-------------------------
1 2/3 c Sugar
3/4 c Soy vegetable oil
4 lg Eggs
1 cn 15-oz solid packed
pumpkin
1 1/2 c Flour *
1/2 c Soy flour
1 ts Cinnamon
1/2 ts Salt
1 ts Soda
2 ts Baking powder
---------------------------CREAM CHEESE
FROSTING---------------------------
3 oz Package light
cream cheese,
-softened
2 tb Butter or
margarine
1 ts Vanilla
2 1/2 c Powdered sugar
1/2 c Chopped pecans,
optional
Preheat oven to 350 degrees F.
Spray a 10 x 15 x 1-inch jelly roll pan
with non-stick spray. In large mixing bowl,
combine sugar, eggs and oil.
Add pumpkin and mix thoroughly.
Combine flours and spices and add to the
pumpkin mixture. Pour batter into prepared pan.
Bake for 25 to 30 minutes.
Cool and frost. Makes 30 bars.
*All-purpose flour can be used for
the entire amount of flour called for
in the recipe.
Cream Cheese Frosting
Combine all ingredients and mix
until smooth. Sprinkle with pecans, if
desired.
No nutritional information
available.
FROM: http://www.agricountry.com/kitchen.htm
Formatted to MM online by
Trish McKenna on 7/20/98.
Posted to MM-Recipes Digest by
"Robert Ellis" on
Oct 3, 1998
Source: Steve's Recipe Database
------------------------------------------------------
2. Herbed Beer Bread Recipe
A perfect side with your favorite soup or
stew
From "Stop
and Smell the Rosemary, Recipes and Traditions to
Remember,"
INGREDIENTS:
3 cups self-rising flour
3 tablespoons sugar
2 ounces Parmesan cheese, freshly grated (1/2 cup)
1 tablespoon minced fresh oregano
1 tablespoon minced fresh basil
1 tablespoon minced fresh thyme
12 ounces beer, at room temperature
2 tablespoons unsalted butter, melted
cornmeal TO PREPARE:
Preheat oven to 325 degrees. Grease a 5 by
9-inch loaf pan and sprinkle bottom and sides with
cornmeal. Combine flour, sugar, cheese, oregano,
basil, and thyme in a large mixing bowl. Stir in
beer to produce a stiff batter. Pour batter into
pan. Bake 1 hour and 5 minutes. Brush with
butter and sprinkle with cornmeal. Remove from
pan and cool on a wire rack.
Bread may be frozen, wrapped in an airtight package,
for up to 3 months.
YIELD: 1 Loaf
Copyright 1996 The Junior League of Houston, Inc.
All rights reserved. Visit The
Junior League of Houston web site (http://www.juniorleaguehouston.org/?nd=dept_cookbooks)
to purchase copies of Stop and Smell the Rosemary,
Recipes and Traditions to Remember and other fine
cookbooks, or call (713) 627-COOK.
------------------------------------------------------
3. Home Style Chicken Soup
Ingredients
2 diced carrots
1 chopped medium onion
2 chopped stalks of celery
6 cups low-sodium chicken broth
6 oz uncooked noodles
2 cooked and cubed skinless chicken breasts
1/4 tsp. salt
Directions
Put carrots, onion, celery, and broth into a Dutch
oven. Heat to boiling. Cover and boil gently about 10
minutes. Add noodles. Cook until the noodles are
tender. Add chicken and salt. Heat to boiling.
Makes 6 servings.
(from the South Dakota Diabetes Control Program
cookbook, Healthy Diabetes Recipes and More . . .)
Nutritional Information (1 serving): Calories: 213;
Carbohydrates: 26 grams; Protein: 18 grams; Fat: 4
gram; Saturated fat: 4 grams;
Cholesterol: 51mg; Fiber: 2 gram; Sodium: 208 mg;
Potassium: 447 mg; Calcium: 29 mg;
Exchanges: 1 1/2 starch, 2 lean meat
Source: Dynamic Diabetics Recipes
------------------------------------------------------
4. Title: Hot Banana Souffle
Yield: 6 Servings
Categories: Desserts
Ingredients:
2 tb Butter or
margarine
2 tb Cornstarch
1 c Mashed
bananas; (3 medium)
1 tb Fresh lemon or
lime juice
1/2 ts Grated fresh lemon or lime
-peel
4
Eggs; separated
1 Egg
white
1/2 c Sugar
---------------------------------RUM
SAUCE---------------------------------
1/2 c Butter or margarine;
-softened
1 c
Confectioners' sugar
1
Egg; beaten
2 tb Rum
In a large saucepan melt butter or margarine;
blend in the cornstarch. Add
the mashed bananas. Cook the mixture 2 to 3
minutes over low heat, stirring
constantly. Stir in rum, lemon or lime juice
and peel. Remove from heat.
Beat the 5 egg whites until stiff peaks form;
set aside. With same beaters,
beat egg yolks and sugar until light and thick.
Stir into banana mixture.
Fold in the reserved beaten eggs whites. Turn
into a buttered 2 quart
souffl? dish. bake at 350 degrees F. 30 to 40
minutes, or until center is
set. While souffl? is baking, prepare the Rum
Sauce. Serve immediately with Rum Sauce*.
Rum Sauce: In top of double boiler, mix together
butter and
confectioners' sugar. Stir in the egg and Rum.
Place over boiling water and
cook, stirring constantly, until slightly
thickened. Serves 6-8
From http://www.turbana.com/recipes.htm
Recipe by: Turbana Corporation
Posted to KitMailbox Digest by J
Pellegrino on Aug
21, 1998, converted by MM_Buster v2.0l.
Source: Steve's Recipe Database
------------------------------------------------------
5. Hot Shrimp Dip
Appetizers, Salads and Breads:
Hot Shrimp Dip
from River Road Recipes II
A Second Helping
___________________________________
INGREDIENTS:
1/4 cup onions, finely minced
1 Tablespoon butter
1 (8 ounce) package cream cheese, softened
1 (8 ounce) carton sour cream
1 (4-1/2 ounce) can deveined shrimp, drained
1 Tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon white pepper
Dash of Tabasco sauce
1/4 teaspoon chili powder
1/4 teaspoon Worcestershire sauce
1/4 teaspoon garlic salt
Paprika to add pink color
TO PREPARE:
Saute onion in butter. Stir in cream cheese and
sour
cream. Add shrimp, mashing into bits with rubber
spatula.
Add lemon juice and seasonings. Serve warm from
small
chafing dish, accompanied by potato chips or corn
chips.
YIELDS: About 3 cups
___________________________________
Copyright 1994 The Junior League of Baton Rouge, Inc.
All
rights reserved.
Visit The Junior League of Baton Rouge web site
(http://www.juniorleaguebr.com) to purchase copies of
River
Road Recipes II and other fine cookbooks, or call
(225)
924-0298.
The Junior League of Baton Rouge, Inc. is an
organization
of women committed to promoting voluntarism,
developing the
potential of women and to improving the community
through
the effective action and leadership of trained
volunteers.
Its purpose is exclusively educational and charitable.
All
proceeds from League fundraising efforts, including
from
the sale of River Road Recipes II, are returned to the
community.
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