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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
------------------------------------------------------
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
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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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