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Index
1. Deep
Fryer Curried Vegetable Dumplings
2. Deviled Asparagus
3. Diabetic Spicy Pumpkin Pie
4. Dirty
Rice
5. Double
Orange Carrots Recipe
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1. Deep Fryer Curried Vegetable Dumplings
Servings: 12
Preparation Time: 15 min.
Cooking Time: 5 min.
Ingredients:
3/4 cup vegetable oil
3/4 cup vegetable oil
3 oz. cream cheese, softened
1 Tbs. honey
1/2 tsp. ground cinnamon
1/2 tsp. curry powder
1/4 tsp. cumin
1/2 cup broccoli\cooked, cooked and chopped
1/2 cup cauliflower\cooked, cooked and chopped
1/2 cup peas\cooked, cooked
1/4 cup chopped peanuts
24 wonton wrapper
1 egg white\cooked, lightly beaten
This Recipe is considered:
Low Cholesterol
Low Sodium
Cooking Directions:
Heat oil in an electric deep fryer to 375° F. Combine next 5
ingredients in a bowl and beat with an electric mixer until
smooth. Add next 4 ingredients and mix thoroughly by hand. Spoon
about 2 tsp. filling in center of each wonton wrapper. Brush
edges of circle with lightly beaten egg white. Fold edges over
and press together with a fork. Place 2 or 3 dumplings in hot
oil and fry about 1-1/2 minutes per side until golden. Drain on
absorbent paper.
Per Serving: calories 224, fat 17.1g, calories from fat 69%,
protein 3.7g, cholesterol 9.2mg, dietary fiber 1.2g
Nutrients Exchanges
Calories 224 Milk Exchanges 0.0
Protein 3.7g Vegetable Exchanges 0.1
Carbohydrates 13.0g Fruit Exchanges 0.0
Dietary Fiber 1.2g Bread Exchanges 0.6
Sugar 2.2g Other Carbohydrates/Sugar Exchanges 0.1
Fat Total 17.1g Lean Meat Exchanges 0.1
Saturated Fat 3.1g Very Lean Meat/Protein Exchanges 0.1
Mono-unsaturated Fat 3.2g Fat Exchanges 3.1
Poly-unsaturated Fat 10.8g
% Calories from Fat 69%
Cholesterol 9.2mg
Sodium 136.5mg
Vitamins Minerals
Vitamin A 42.9IU Calcium 21.9mg
Thiamin (B1) 0.2mg Copper 0.1mg
Riboflavin (B2) 0.2mg Iron 0.9mg
Niacin (B3) 1.4mg Magnesium 11.7mg
Vitamin B6 0.1mg Manganese 0.3mg
Vitamin B12 0.1mcg Phosphorus 37.4mg
Vitamin C 7.2mg Potassium 73.9mg
Vitamin E 9.4IU Selenium 0.9mcg
Folate 13.4mcg Sodium 136.5mg
Pantothenic Acid 0.2mg Zinc 0.3mg
Source: Nubella
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2. Soups and Vegetables:
Deviled Asparagus
from Portland’s
Palate...
A Collection of Recipes from the City of Roses
INGREDIENTS:
2 hard-boiled eggs, coarsely chopped
2 tablespoons parsley, finely chopped
1/2 teaspoon salt
1/8 teaspoon pepper
2 to 4 dashes red pepper sauce
3/4 cup butter, melted and cooled
2 to 3 pounds fresh asparagus, trimmed and stalks peeled (See
note.)
TO PREPARE:
In a small bowl, whisk together eggs, parsley, salt, pepper and
red pepper sauce. Continue to stir and pour melted butter
into mixture in a steady stream. Cover bowl tightly and
set aside.
In a tall stockpot, steam asparagus until just tender, being
careful not to overcook. Transfer asparagus to a heated
plate and arrange spears in a decorative pattern. Pour
half of sauce over asparagus and serve. Pour remainder of
sauce in a bowl to serve with asparagus.
NOTE: The asparagus can be placed in a glass pie pan, with
a small amount of water, covered with plastic wrap and
microwaved to 3 to 4 minutes.
SERVES: 4 - 6
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.
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3. Title: Diabetic Spicy Pumpkin Pie
Yield: 8 Servings
Categories: Desserts,
Pies, Diabetic,
Low-Fat,
Canadian
Ingredients:
1 Pastry shell,
9
1 1/2 c Pumpkin; canned
2 Eggs; beaten
1 c Low-fat milk
3 tb Liquid cal-free sweetener *
2 tb Brown sugar; packed
1 ts Ground cinnamon
1/2 ts Ground nutmeg
1/2 ts Ground ginger
1/4 ts Salt
1 pn Ground cloves
Light vanilla ice cream 7%bf
* The most common liquid sweetener in Canada is SugarTwin.
3 tb. is the
sweetness equivalent of 12 tb sugar or 3/4 cup.
Prick pastry shell with a fork. Bake in 450 F oven
for 8 min.
Stir together pumpkin, egg, milk, sweetener, sugar and
seasonings. Pour
into partially baked pie shell.
Bake in 350 F oven for 50 min or until centre is almost
set. Cool slightly
and then refrigerate.
Cut into 8 wedges and serve each with 2 tb. light vanilla
ice cream.
Preparation 15 min, cook 50 min.
1/8 pie with 2 tb light vanilla ice cream, 173 calories
20 g carbohydrate,
5 g protein, 9 g fat, 1 g fibre 1/2 starchy choice, 1/2
fruit & vegetables
choice, 1 milk choice 2%, 1 1/2 Fats & Oils choice
Compare with Pumpkin Chiffon Pudding if you want a
lighter dessert. 79
calories, 1/2 milk, 1 fat exchange
Posted to MM-Recipes Digest by rfalconmoors@juno.com
(roseanne m M Brown)
on Nov 12, 1998
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4. Soups and Vegetables:
Dirty Rice
from River Road Recipes...
The Textbook of Louisiana Cuisine
INGREDIENTS:
4 pounds raw rice
4 pounds red onions
1/4 cup shortening or bacon drippings
2 packages gizzards and livers
Salt to taste
5 cloves garlic
3 bunches green onions
2 pods red pepper
1/4 bunch parsley
9 cups water
TO PREPARE:
Cook rice until almost done. Cut up red onions very fine
and brown in shortening. Cut up giblets and put in with
onions and cook until brown. Add garlic cut very fine.
Chop green onions with tops and parsley, and add to the mixture
along with the salt and red pepper and water. Pour over
cooked rice. When the water is absorbed, put in a large
baking pan. Dot with butter and brown in 350 degree oven
for 15 minutes.
SERVES: 30 - 40
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.
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5. Double Orange Carrots Recipe
Dare yourself to try this juicy dessert
From "From
Portland’s Palate... A Collection of Recipes from the City
of Roses,"
published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
4 cups water
10 medium carrots, peeled and sliced diagonally
2 tablespoons granulated sugar
2 teaspoons cornstarch
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 cup orange juice
4 tablespoons butter (1/2 cube) TO PREPARE:
In a saucepan, bring water to a boil. Add carrots and cook
until just tender. Drain, set aside and cover to keep
warm.
In a small saucepan over medium heat, combine sugar, cornstarch,
salt, ginger and orange juice. Stir constantly until
mixture thickens. Raise heat and boil 1 minute longer.
Stir in butter, pour over hot carrots, toss thoroughly and
serve.
SERVES: 4
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