|
CraftE's Recipe Club This issue "U" :-) 07-17-08
|
CraftELady
|
Jul 17, 2008 01:14 PDT
|
This mailing contains links to commercial websites.
If you object to this content please use the delete button NOW.
****************************************************
Your Ad Here
mailto:sal-@craftelady.com?Subject=CLM-TopAd
****************************************************
Have You Forgotten?
http://www.andiesisle.com/Have-You-Forgotten.html
A CraftELady Mailing
Online since 1996!
To Make a Donation:
http://www.craftelady.com/donate.html
For a complete list of mailings visit
http://www.craftelady.com/craftelady_mailings.html
************************************************
Today's Recipes Online:
http://www.craftelady.com/recipes/071708.html
[Archives ] http://www.craftelady.com/recipes/recipearchives.html
Index
1. Ukrainian Beef Strogonov
2. Ultimate Pasta Salad
3. Ultimate Turtle Cheesecake
4. Unfried Rice [Low Fat]
5. Uptown Peach Smoothie [Low Sodium-Low Calorie-Low Cholesterol ]
------------------------------------------------------
1. Recipe: Ukrainian Beef Strogonov
Categories: Ethnic, Beef, Maindish, Ukrainian, Dairy
Yield: 6 Servings
3 lb Filet mignon tips
1 c Onion finely chopped
4 tb Butter unsalted
1 1/2 lb Mushrooms small 1/2" or smaller
2/3 c Heavy cream
3/4 c Sour cream or plain yogurt*
2 1/4 ts Dijon mustard
2 tb Dill fresh, chopped fine
1 1/2 tb Fresh parsley
2/3 c Beef stock
Salt & pepper to taste
2 3/4 ts Flour
Slice the beef into thin strips approx. 1 1/2" - 2" in length. Heat a
large cast iron skillet over high heat and add the meat a few stripos at
a time to sear the meat. Remove the meat from the heat and set aside.
Reduce the heat in the skillet to medium and melt the butter. Add the
onion, saute', until soft <approx. 4-5 minutes>. Raise the ehat to
med-high, add the mushrooms, saute;, stir frequently, cook for 15 - 20
minutes. Lower heat to med-low sprinkle in the flour, stir well for 1-3
minutes. Stir in the stock, cream, sour cream, & mustard. Cover, reduce
heat to low and simmer for for 5-7 minutes. DO NOT ALLOW TO BOIL! Return
the meat to the skillet, mix with sauce, stir in the dill & parsley, and
serve.
Source: FreeGroups.net
------------------------------------------------------
2. Recipe: Ultimate Pasta Salad
Categories: Salads, Pasta
Yield: 8 Servings
1 lb Pasta; * see note
8 oz Italian salad dressing
1 c Sliced ripe Kalamata olives
OR green olives w/pimientos
-- Garnishes---
Leaf lettuce
Parmesan cheese
(whole) Olives
1 lg Tomato; seeded & chopped
Fresh parsley sprigs
-- Herb Garlic Mayonnaise---
1 1/2 c Mayonnaise; or less
2 tb Olive oil
2 tb Red wine vinegar
1/2 c Chopped fresh parsley
2 Cloves Minced garlic OR
1/4 ts Garlic powder
2 tb Chopped green or red onion
1 tb Snipped fresh basil OR
1 ts Dried basil
1 tb Snipped fresh oregano OR
1 ts Dried oregano
1/2 ts Freshly ground black pepper
Spiral, mostaccioli, or vermicelli suggested.
Begin the salad the day before serving. Cook pasta, drain, rinse with
cold water and drain again. Toss with commercial Italian dressing and
olives. Cover and chill overnight. Since the dressing may not cover all
the mixture may be put in ziplock plastic bag or tilt bowl to mix a
couple of times while marinating. About 8 to 12 hours before serving
combine ingredients for Herb Garlic Mayonnaise. Discard any excess
Italian dressing from pasta, then mix pasta thoroughly with mayonnaise.
Cover and chill. To serve, line platter or oval bowl with lettuce
leaves, turn out pasta. Top with Parmesan and garnish with whole olives,
chopped tomato and parsley. Serves 8 to 10.
Source: "Presentations...a collection of culinary favorites"; Friends of
Lied; Lied Center for the Performing Arts; University of Nebraska -
Lincoln; Lincoln, Nebraska. Formatted for Meal Master by: Nancy Filbert
- Prodigy ID - LRCE87A; April, 1997. Lynn Thomas' notes: Made this
8-14-97. Omitted garnishes, used 5 cloves garlic, Kraft fat free Italian
Dressing, tuna, feta cheese, 20 slices cut-up turkey salami, 15 cherry
tomatoes, halved and used plain rotini. Made the dressing the day before
and the pasta in the morning and marinated it for 8 hours. This was the
BEST pasta salad I've ever tasted.
Source: FreeGroups.net
------------------------------------------------------
3. Ultimate Turtle Cheesecake
Prep Time: 30 min
Total Time: 5 hrs 40 min
Makes: 16 servings
2 cups OREO Chocolate Cookie Crumbs
6 Tbsp. butter or margarine, melted
1 bag (14 oz.) KRAFT Caramels
1/2 cup milk
1 cup PLANTERS Pecan Pieces
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 Tbsp. vanilla
3 eggs
2 squares BAKER'S Semi-Sweet Chocolate
PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to
300°F if using a dark nonstick springform pan). Mix crumbs and butter;
press firmly onto bottom and 2 inches up side of pan.
PLACE caramels and milk in small microwavable bowl. Microwave on HIGH 3
minutes or until caramels are completely melted, stirring after each
minute. Stir in pecans. Pour half of the caramel mixture into crust.
Refrigerate 10 minutes. Cover and refrigerate remaining caramel mixture
for later use.
BEAT cream cheese, sugar and vanilla with electric mixer on medium speed
until well blended. Add eggs, 1 at a time, mixing on low speed after
each addition just until blended. Pour over caramel layer in crust.
BAKE 1 hour 5 minutes to 1 hour 10 minutes or until center is almost
set. Run knife or metal spatula around side of pan to loosen cake; cool
before removing side of pan. Refrigerate 4 hours or overnight.
MICROWAVE reserved caramel mixture on HIGH 1 minute; stir. Pour over
cheesecake. Melt chocolate as directed on package; drizzle over
cheesecake. Store leftover cheesecake in refrigerator.
NUTRITION INFORMATION
Nutrition (per serving)
Calories 490 Total fat 31g Saturated fat 15g Cholesterol 100mg
Sodium 450mg Carbohydrate 47g Dietary fiber 2g Sugars 35g
Protein 7g Vitamin A 15%DV Vitamin C 0%DV Calcium 10%DV Iron
10%DV
Source: Nabisco
------------------------------------------------------
4. Recipe: Unfried Rice
Servings: 4
Preparation Time: 10 min.
Cooking Time: 30 min.
Ingredients:
1 egg, beaten
3/4 cup long-grain rice
2 cup Oriental stock or chicken stock
1/4 tsp. garlic powder
1/2 cup carrot\grated, sliced
1/2 cup scallions, thickly sliced
1/2 cup frozen peas
This Recipe is considered:
Low Fat
Cooking Directions:
Heat a heavy nonstick skillet which has been sprayed with nonstick
cooking spray over medium heat 1 minute. Add egg and cook until set,
stirring often. Set egg aside. Remove skillet from heat and coat with
cooking spray. Add rice and cook 3-4 minutes, stirring constantly until
browned. Stir in stock, garlic powder and carrot. Bring to a boil.
Reduce heat to low, cover tightly and simmer 15 minutes. Stir in
scallions and peas. Cook 5 minutes more, or until rice is tender and
liquid is absorbed. Stir in egg and cook until heated through.
Per Serving: calories 130, fat 2.6g, calories from fat 18%, protein
6.6g, cholesterol 46.8mg, dietary fiber 2.1g
Nutrients Exchanges
Calories 130 Milk Exchanges 0.0
Protein 6.6g Vegetable Exchanges 0.5
Carbohydrates 20.8g Fruit Exchanges 0.0
Dietary Fiber 2.1g Bread Exchanges 1.1
Sugar 2.8g Other Carbohydrates/Sugar Exchanges 0.0
Fat Total 2.6g Lean Meat Exchanges 0.6
Saturated Fat 0.9g Very Lean Meat/Protein Exchanges 0.0
Mono-unsaturated Fat 1.1g Fat Exchanges 0.1
Poly-unsaturated Fat 0.6g
% Calories from Fat 18%
Cholesterol 46.8mg
Sodium 427.1mg
Vitamins Minerals
Vitamin A 426.1IU Calcium 31.1mg
Thiamin (B1) 0.9mg Copper 0.9mg
Riboflavin (B2) 0.7mg Iron 1.7mg
Niacin (B3) 3.2mg Magnesium 14.9mg
Vitamin B6 0.3mg Manganese 0.4mg
Vitamin B12 0.2mcg Phosphorus 97.7mg
Vitamin C 5.6mg Potassium 235.9mg
Vitamin E 0.7IU Selenium 12.3mcg
Folate 30.3mcg Sodium 427.1mg
Pantothenic Acid 0.6mg Zinc 0.7mg
Source: Nubella
------------------------------------------------------
5. Recipe: Uptown Peach Smoothie
Servings: 2
Preparation Time: 5 min.
Cooking Time: 0 min.
Ingredients:
1 cup fat free milk, or soy milk
1/2 Lbs. can sliced peaches in natural juice, undrained
1/2 tsp. almond extract
1 cup crushed ice
2 Tbs. fat-free frozen dessert topping
2 tsp. finely choppedslivered almonds
This Recipe is considered:
Low Calorie
Low Cholesterol
Low Sodium
Cooking Directions:
In a blender container, combine milk, undrained peaches, and almond
extract. Cover and process on Blend for 20 seconds. Add ice. Re-cover
and process on Blend for 25-30 seconds, or until mixture is smooth.
Evenly pour into glasses. Top each glass with dessert topping and
slivered almonds. Serve at once.
Per Serving: calories 119, fat 4.2g, calories from fat 32%, protein
5.4g, cholesterol 2.2mg, dietary fiber 1.8g
Nutrients Exchanges
Calories 119 Milk Exchanges 0.5
Protein 5.4g Vegetable Exchanges 0.0
Carbohydrates 20.6g Fruit Exchanges 0.9
Dietary Fiber 1.8g Bread Exchanges 0.0
Sugar 18.3g Other Carbohydrates/Sugar Exchanges 0.0
Fat Total 4.2g Lean Meat Exchanges 0.1
Saturated Fat 1.2g Very Lean Meat/Protein Exchanges 0.0
Mono-unsaturated Fat 1.6g Fat Exchanges 0.3
Poly-unsaturated Fat 1.3g
% Calories from Fat 32%
Cholesterol 2.2mg
Sodium 71.5mg
Vitamins Minerals
Vitamin A 117.8IU Calcium 167.1mg
Thiamin (B1) 1.4mg Copper 1.4mg
Riboflavin (B2) 0.4mg Iron 1.0mg
Niacin (B3) 1.8mg Magnesium 31.1mg
Vitamin B6 0.7mg Manganese 1.0mg
Vitamin B12 0.5mcg Phosphorus 157.1mg
Vitamin C 5.3mg Potassium 370.8mg
Vitamin E 4.2IU Selenium 1.6mcg
Folate 11.8mcg Sodium 71.5mg
Pantothenic Acid 1.0mg Zinc 1.1mg
Source: Nubella
************************************************
|
|
 |
|
