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Index
1. Rack
of Lamb Persille
2. Radicchio
Risotto
3. Raisin Bran Banana Shake
4. Raspberry
Cake
5. Rice
& Lentil Pilaf
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1. Recipe: Rack of Lamb Persille
Categories: Cklive15
Yield: 1 servings
---------------FOR THE MARINADE--------------------
2 ts Dijon-style mustard
1 ts Olive oil
1 Garlic
clove; crushed to a paste
1 pn Dried thyme
1 pn Dried rosemary; crumbled
Salt and pepper
6 Rib rack of
lamb; (about 1 1/4 pounds), trimmed of all fat and with
the bones trimmed and partially cracked for easy carving
1 tb Minced shallot
1 Garlic
clove; minced
3 tb Unsalted butter
1/2 c Stale bread crumbs
1 tb Minced fresh parsley
leaves
1/4 ts Dried thyme
1/4 ts Dried rosemary
Watercress sprigs for garnish
In a small bowl, combine the marinade ingredients. Rub the
lamb with the marinade and allow to marinate, chilled and
covered, for 30 minutes or up to overnight.
In a small skillet cook the shallot and garlic in the butter
over moderate heat, stirring, until softened. Add the bread
crumbs, parsley, thyme, rosemary, and salt and pepper to
taste, heat the mixture, stirring, for 2 minutes, and remove
the skillet from the heat.
In a large, hot skillet sear the lamb, browning on all sides.
Pat the crumb mixture firmly onto the browned lamb. Place the
lamb in a 450 degree oven for 12 to 15 minutes for medium
rare.
Yield: 2 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW # CL9278
Converted by MM_Buster v2.0l.
Source: FreeGroups.net
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2. Recipe: Radicchio Risotto
Categories: Food networ, Food5
Yield: 4 servings
1 sm Onion
1 Leek
400 g Radicchio
1 5/8 l Vegetable stock
3 tb Olive oil
100 g Butter
400 g Arborio; (risotto) rice
50 g Freshly grated parmesan cheese
1 ts Sugar
Salt and pepper
Finely chop the onion and leek. Chop the radicchio into small
pieces. Bring the stock to the boil and keep just below
simmering point.
Heat the oil and butter in a medium saucepan. Add the onion
and leek and cook until softened. Add the radicchio and stir
until coated with butter. Now add the rice and coat in butter,
stirring well.
Add a ladle of stock and cook until the liquid has been
absorbed. Continue adding the stock, stirring between each
addition until the rice is tender but firm. This will take
20-30 minutes.
Add the parmesan cheese, sugar and season with salt and pepper
to taste. Serve immediately.
DISCLAIMERŠ Copyright 1996 - SelecTV Cable Limited. All
rights reserved.
Carlton Food Network http://www.cfn.co.uk/
Converted by MM_Buster v2.0l.
Source: FreeGroups.net
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3. Recipe: Raisin Bran Banana Shake
Categories: Beverages, Vegetarian
Yield: 1 servings
1 c Nonfat plain yogurt
1 md Banana; frozen
1/4 c Raisins
1/4 c Golden delicious apples; coarsely chopped
1 tb Wheat bran
Combine all the ingredients in a food processor or blender and
process until blended.
Recipe by: Wellness Shakes and Juice Bar Drinks, Time Life
Books
Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com>
on Dec 31, 1998, converted by MM_Buster v2.0l.
Source: FreeGroups.net
------------------------------------------------------
4.
Raspberry
Cake
INGREDIENTS:
Recipe By :The Philadelphia Inquirer,
Sunday, January 28, 2001
Nonstick cooking spray
1 cup fresh or frozen raspberries
1 cup + 2 tbsp all-purpose flour -- divided
1 cup sugar -- divided
1 tsp baking powder
1/4 cup margarine or butter -- melted
1/2 cup refrigerated or frozen egg product -- thawed,
divided
2 tsp vanilla -- divided
1 container plain fat-free yogurt -- (8-ounce)
1-1/2 tsp grated lemon zest (colored part of rind)
DIRECTIONS:
Preheat oven to 350 degrees.
Spray a 9-inch springform pan with nonstick cooking spray; set
aside.
If using frozen raspberries, thaw at room temperature for 15
minutes; drain.
In a medium bowl, combine 1 cup of the flour, 1/2 cup of the
sugar, and the baking powder. Add the margarine, 1/4 cup of
the egg product, and 1 teaspoon of the vanilla, and stir until
combined. Spread onto the bottom of prepared pan. Sprinkle
with the raspberries.
In a medium bowl, combine the yogurt, remaining 1/2 cup sugar,
remaining 1/4 cup egg product, remaining 2 tablespoons flour,
the lemon zest, and the remaining 1 teaspoon vanilla. Stir
until smooth; pour over berries.
Bake until the center of the cake appears set when gently
shaken, about 35 minutes.
Cool cake in the pan on a wire rack for 15 minutes. Loosen and
remove sides of pan; cool cake completely. Cover and chill for
2 to 24 hours before serving.
Serves 12.
Nutritional Info: Per serving: 164 calories, 4 grams
protein, 28 grams carbohydrates, 4 grams fat, 1 milligram
cholesterol, 107 milligrams sodium.
Source: Recipe Ross
------------------------------------------------------
5. Rice & Lentil Pilaf
From: Campbell's Kitchen
Prep: 15 minutes
Cook: 25 minutes
Serves: 4
Enjoy colorful vegetables, delicious grains and legumes
in this savory side dish cooked in SwansonŽ Vegetable Broth.
Ingredients:
2 tbsp. olive oil
2 large carrots, chopped (about 1 cup)
2 stalks celery, sliced (about 1 cup)
1 large onion, chopped (about 1 cup)
3 cloves garlic, minced
1 3/4 cups SwansonŽ Vegetable Broth (Regular or Certified
Organic)
1/2 cup uncooked dried lentils
1/2 cup uncooked regular long-grain white rice
2 medium Italian plum tomatoes, seeded and chopped
2 tbsp. chopped fresh parsley
Directions:
Heat the oil in a 10-inch skillet over medium heat. Add the
carrots, celery, onion and garlic and cook until the
vegetables are tender.
Stir the broth, lentils and rice in the skillet and heat to a
boil. Reduce the heat to low. Cover and cook for 20
minutes or until the rice and lentils are tender. Stir in the tomatoes
and parsley.
Nutrition Information
Nutritional Values per Serving: Calories 274, Total Fat 7g,
Saturated Fat 1g, Cholesterol 0mg, Sodium 465mg, Total
Carbohydrate 43g, Dietary Fiber 10g, Protein 10g, Vitamin A
93%DV, Vitamin C 17%DV, Calcium 6%DV, Iron 20%DV
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