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hope you enjoy the recipes!
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Index
1. A
Governor's French Toast
2. Alfredo
Sauce
3. Almond Banana Smoothie
4. Arroz
con Pollo
5. Asian
Turkey Burgers
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1. A Governor's French Toast
presented by A Governor's Inn Bed & Breakfast
Ingredients:
Texas Size Toast (6 slices)
2 Tablespoons Karo Syrup
1 Stick Margarine
1 Cup Dark Brown Sugar
6 Large Eggs
1 1/2 Cups Milk
1 Tablespoon Vanilla Extract
Cinnamon
Fresh Peaches
Pecan
Pieces
Powdered Sugar
Melt butter, Karo syrup and brown sugar over medium heat.
Bring to a boil, add 2 tablespoons water. Continue boiling
until thick and frothy. Pour mixture into a 9x11 inch
greased baking
dish. Slice peaches and lay in pan (6 across and 3
deep). Lay bread over peaches.
Mix eggs, milk and vanilla and pour over bread. Sprinkle
with cinnamon and cover. Refrigerate overnight. Uncover,
sprinkle with pecan pieces and bake in 350 degree oven 45-50
minutes, until brown. Serve with peach-laced syrup and
powdered sugar.
Serves six.
Source:
A
Governor's Inn Bed & Breakfast
Buckhannon, West Virginia
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2. Alfredo Sauce
Tastes like the real deal but much lower in fat! For best
results, use Original Style Mountain High Yoghurt. This
sauce can also be poured over ravioli. Or toss with cooked
chicken, steamed broccoli, sautéed mushrooms, and cooked
pasta.
12 oz. of fettucini pasta
4 Tbsp. butter
2 Tbsp. flour
2/3 cup lowfat (1%) milk
½ cup low-sodium chicken broth
¾ cup to 1 cup Original Style Plain Mountain High Yoghurt
½ cup freshly grated parmesan cheese, plus more for garnish
Freshly cracked black pepper
Salt
Prepare the pasta according to package directions. While
pasta is cooking, in a large saucepan over medium heat, melt
butter. Add flour and whisk to dissolve flour and create a
roux. Continue cooking for one to two minutes, whisking
constantly, reducing heat if necessary so roux does not
brown. Slowly pour in milk and whisk about one minute until
smooth and velvety. Whisk in chicken broth and allow to
thicken again, cooking for about one more minute. Add ¾ cup
yoghurt and whisk until smooth. Lower heat to very low and
whisk occasionally until pasta is done. Add up to ¼ cup
more yoghurt if a thicker sauce is desired.
Drain pasta and add to saucepan, tossing to coat pasta with
sauce. Increase heat to medium low. Add parmesan and toss to
distribute evenly. Season to taste with cracked black pepper
and salt. Continue cooking, tossing constantly, until pasta
is coated well, about one minute. Serve immediately with
more parmesan for garnish.
Makes 4 servings.
Source: Mountain High Yoghurt
------------------------------------------------------
3. Almond Banana Smoothie
Our sources tell us this is the perfect accompaniment to a
fresh slice of banana bread.
½ cup Plain Mountain High Yoghurt
1 banana, peeled and sliced
½ cup milk
1 tablespoon ground almonds
½ teaspoon almond extract
1 teaspoon sugar
Place all ingredients in blender and blend on medium speed
until well combined. Serve immediately.
Makes 2 servings (12 ounces each).
Source: Mountain High Yoghurt
------------------------------------------------------
4. Meat and Poultry:
Arroz con Pollo
from River
Road Recipes...
The Textbook of Louisiana Cuisine
INGREDIENTS:
1 large fryer
1 cup salad oil
1 medium onion, chopped
2 cloves garlic, chopped
6-ounce can tomatoes (drained, but save juice)
1-1/2 quarts water
1 bay leaf
2 tablespoons salt
Pinch of saffron
1/2 medium-sized bell pepper, sliced
1-3/4 cups long grain rice
6-ounce can peas
1 small pimento, sliced
TO PREPARE:
Cut chicken into quarters and fry
in salad oil. When chicken is well browned, add onion,
garlic, and drained tomatoes. Use the liquid from the
tomatoes to make up the 1-1/2 quarts water. Add the
water, bay leaf, salt, saffron, and green pepper. Stir
thoroughly and let cook slowly for 20 minutes.
Place chicken in a covered baking
pan, add liquid and rice, and cook in 350-degree oven for
about 20 minutes or until rice is tender. Heat peas
and serve over rice. Garnish with pimento.
SERVES: 4
Copyright 1959 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... The Textbook of
Louisiana Cuisine and other fine cookbooks, or call
(225) 924-0298.
Source: DailyInbox
------------------------------------------------------
5. Asian Turkey Burgers
Recipe courtesy EatingWell.com
Hoisin sauce gives these burgers a juicy texture, while
ginger and garlic provide a burst of flavor, and water
chestnuts deliver an appealing crunch. Serve them over
tender greens or on toasted whole-wheat buns.
Prep Time: 35 min
Inactive Prep Time: hr min
Cook Time: hr min
Level: Easy
Serves: 4 servings
Ingredients
2 slices whole-wheat sandwich bread, crusts removed, torn
into pieces
12 ounces lean ground turkey breast
1 8-ounce can sliced water chestnuts, rinsed and chopped
2 tablespoons hoisin sauce
2 scallions, trimmed and sliced
1 tablespoon minced fresh ginger
2 cloves garlic, minced
1/4 teaspoon salt
1 1/2 teaspoons toasted sesame oil
Sesame Mayonnaise, optional (recipe follows)
Directions
Preheat grill to medium-high.
Place bread in a food processor and pulse into fine crumbs.
Transfer to a large bowl. Add ground turkey, water
chestnuts, hoisin, scallions, ginger, garlic and salt; mix
well. (The mixture will be moist.) With dampened hands, form
the mixture into four 1/2-inch-thick patties (see Tip).
Oil the grill rack (see Tip). Brush the patties with sesame
oil. Grill until browned and no longer pink in the center,
about 5 minutes per side. (An instant-read thermometer
inserted in the center should register 165 degrees F.)
Meanwhile, prepare Sesame
Mayonnaise, if desired, to serve with the burgers.
When forming burger patties, make them thinner at the center
to prevent them from steaming as they cook.To oil a grill
rack: Oil a folded paper towel. Hold it with tongs and pull
it toward you over the rack. Do not use cooking spray on a
hot grill.
Ingredient Notes: Regular ground turkey, which is a mixture
of dark and white meat, has a higher fat content (similar to
that of lean ground beef). Hoisin sauce is a spicy, sweet
sauce made from soybeans, chiles, garlic and spices. It will
keep in the refrigerator for at least a year.
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