This issue "K"  
06-15-09
 

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Hi Everyone!
I hope you enjoy the recipes!

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Index
1. K.C. Masterpiece Sauce
2. Karin's Lemon-Herb Dressing
3. 
Kat's Cranberry-Port Relish
4. Key Lime Sables
5. Krispie Cookies
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1. K.C. Masterpiece Sauce


Categories: None

Yield: 1 Servings

2 c Water
3/4 c Corn syrup
1/2 c Tomato paste
1/2 c Vinegar      
3 tb Molasses
3 tb Brown sugar
1    Easpoon liquid smoke


1/2 ts Salt
1/4 ts Onion powder
1/4 ts Pepper
1/8 ts Paprika
1/8 ts Garlic
Combine all ingredients in a medium saucepan over high heat and whisk until smooth.
Bring mixture to a boil, then reduce heat and simmer for 45 to 60 minutes or until mixture is thick.
Cool then store in a covered container in the refrigerator overnight so that flavors can develop.

Posted to bbq-digest by muddy@ibm.net on Sep 13, 1998, converted by MM_Buster v2.0l.

Source: FreeGroups.net
 
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2. Karin's Lemon-Herb Dressing

Servings:
6
Preparation Time: 10 min.
Cooking Time: 0 min.
 
Ingredients:

1/2 cup lemon juice
1 Tbs. sugar
1 tsp. seasoned salt
1 tsp. oregano
1 tsp. marjoram
1/2 tsp. fresh ground pepper
1/2 tsp. garlic powder
1 cup olive oil

This Recipe is considered:
Low Cholesterol

Cooking Directions:
Combine all ingredients in a jar. Shake until well-blended.

 
Per Serving: calories 334, fat 35.1g, calories from fat 94%, protein 0.2g, cholesterol 0.0mg, dietary fiber 0.3g

Nutrients Exchanges
Calories 334 Milk Exchanges 0.0
Protein 0.2g Vegetable Exchanges 0.0
Carbohydrates 4.4g Fruit Exchanges 0.1
Dietary Fiber 0.3g Bread Exchanges 0.0
Sugar 2.9g Other Carbohydrates/Sugar Exchanges 0.1
Fat Total 35.1g Lean Meat Exchanges 0.0
Saturated Fat 4.9g Very Lean Meat/Protein Exchanges 0.0
Mono-unsaturated Fat 26.6g Fat Exchanges 7.1
Poly-unsaturated Fat 3.6g
% Calories from Fat 94%    
Cholesterol 0.0mg
Sodium 388.3mg
Vitamins Minerals
Vitamin A 3.1IU Calcium 11.2mg
Thiamin (B1) 0.1mg Copper 0.1mg
Riboflavin (B2) 0.0mg Iron 0.7mg
Niacin (B3) 0.1mg Magnesium 2.9mg
Vitamin B6 0.1mg Manganese 0.3mg
Vitamin B12 0.0mcg Phosphorus 4.0mg
Vitamin C 9.7mg Potassium 36.3mg
Vitamin E 6.7IU Selenium 0.3mcg
Folate 4.0mcg Sodium 388.3mg
Pantothenic Acid 0.0mg Zinc 0.4mg

Source: Nubella

 ------------------------------------------------------
3. Kat's Cranberry-Port Relish

Categories: Relishes

Yield: 4 Servings     
     
3 c  Fresh or frozen cranberries
1 md Onion, minced
1/3 c  Cider vinegar
1 c  Golden raisins
1 c  Granulated white sugar


1 1/2 c Port
1/2 ts Ground nutmeg      
1 ts Ground ginger (I use
1 tb Candied Ginger, instead) REB
1 ts Ground cinnamon


In a 3-4 quart pan, combine cranberries, onion, vinegar, raisins, port, nutmeg, ginger, cinnamon. Bring quickly to a boil, stirring occasionally. Simmer uncovered while stirring often until mixture is reduced to about 3 cups, about 30 minutes. Again, stir frequently to avoid scorching.

Let cool.

If you can make this a couple of days before it's eaten, and refrigerate it, its flavor will be at its best.

(This recipe comes from my daughter, who also takes holiday cooking very seriously; This stuff is to die for -REB)

From Bert's collection....

Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Sep 21, 98

Source: FreeGroup.net
------------------------------------------------------
4. Key Lime Sables


Categories: Stewart1

Yield: 24 servings

1 1/3 c Flour; plus more
1/3 c Confectioners' sugar
1 1/2 tb Granulated sugar
1/4 ts Coarse salt
3/4 c Unsalted butter; chilled,  cut up
1 1/2 ts Pure lime extract

=== KEY LIME CURD ===
1/2 c Sugar
2 lg Eggs; lightly beaten
1/4 c Fresh key lime juice      
2 ts Grated key lime zest
4 tb Unsalted butter; cut up


Place the flour, confectioners' sugar, granulated sugar, and salt in the bowl of a food processor. Pulse until well-combined. Add the butter, and pulse until coarse crumbs form. Add the lime extract, and pulse just enough to mix. Transfer the dough to a clean work surface, and flatten, forming a disk. Wrap the dough in plastic, and transfer to refrigerator; chill until very firm, at least 2 hours. Heat oven to 325 degrees. Line a baking sheet with a Silpat non-stick baking mat. Roll out the dough to an 1/8-inch thickness on a lightly floured surface. Using a 1 3/4-inch fluted cookie cutter, cut the dough into squares. Place squares on the prepared baking sheet, spaced about 1 inch apart. Bake until just golden, 15 to 17 minutes. Transfer to a wire rack to cool completely. Meanwhile, make the Key Lime Curd: Place sugar, eggs, lime juice, and zest in a medium nonreactive saucepan; set over medium-low heat. Cook, whisking constantly, until mixture begins to thicken and holds the mark of the whisk, 10 to 12 minutes. Remove pan from heat, and whisk in the butter, a piece at a time, until well-combined. Strain mixture through a sieve into a glass bowl. Lay plastic directly on surface to prevent a skin from forming. Chill 3 hours or overnight to set the curd. (Makes 3/4 cup) To assemble the sandwiches, place 1 teaspoon Key Lime Curd on the underside of half of the cooled squares. Top the curd with the remaining squares to form little sandwiches. Refrigerate until firm, about 20 minutes, and serve. Makes 24 dessert sandwiches.

Comments: Key limes are smaller than the more familiar Persian limes, and their skins are yellower in color. Native to southern Asia, the key lime was transported to Spain and Portugal by Arab travelers; explorers from these two countries introduced the fruit to North America in the sixteenth century. High in vitamin C, key limes mature in the summer months, but are generally available year-round in larger supermarkets and specialty-food stores.

Recipe Source: Martha Stewart Living - <www.marthastewart.com>

Formatted for Mastercook by Lynn Thomas -
dcqp82a@prodigy.com

Recipe by: Martha Stewart

Converted by MM_Buster v2.0l.

Source: FreeGroup.net

 
------------------------------------------------------
5. Krispie Cookies


Categories: None

Yield: 1 Servings      

      1 c  Granulated sugar
      1 c  Brown sugar, packed
      1 c  Butter or margerine (2 sticks) softened
      2    Eggs
      2 c  Flour
      1 ts Baking powder
      1 ts Baking soda
    1/2 ts Salt
      1 ts Vanilla
      2 c  Rice krispies cereal
      1 c  Dry oats (not instant)
      1 c  Coconut


Mix flour, soda, baking powder, and salt together in a bowl. Set aside. cream margerine and sugars until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and blend. By hand, add flour mixture, and stir until well blended. Stir in rice krispies, oats, and coconut.

Drop onto ungreased cookie sheet by teaspoonfuls, or from cookie dough scoop. Bake in a preheated 350 degree oven for about 10 minutes, or until cookies are golden. Makes about 5 dozen. These cookies are good "mailers." Posted to EAT-L Digest 27 Mar 97 by "Sharon H. Frye" <shfrye@PEN.K12.VA.US> on Mar 27, 1997

Source: FreeGroup.net

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