This issue "U" 11-12-09
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I
hope you enjoy the recipes!
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Index
1. Uncle
Bud's Hummers
2. Uncle Jack's
Jamaican Hot Wings
3. Uncle Tai's Shrimp
4. Un-Fried
French Fries
5. Upside-Down
Chocolate Cupcakes
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1. Uncle Bud's Hummers
Yield: 2 Servings
Categories: Beverage
Ingredients:
1 oz Kahlua
2 oz Light rum
1 pt Vanilla ice cream or
ice-milk
Ice
cubes; crushed
Place Kahlua, rum and ice cream in the blender. Blend and
slowly add
crushed ice cubes. Yield: 2 servings.
MARY LEHNHARD (MRS. SKIP)
From , by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
Source: Steve's Recipe Database
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2. Uncle Jack's Jamaican Hot Wings
Yield: 1 Servings
Categories: Appetizers,
Chicken,
bbq/grill,
Caribbean,
Reg 8-97
Ingredients:
1 lb Butter
1 ts Tabasco sauce (up to 2)
1 c Flour
1 c Uncle Jacks Jamaican
Jerk Sauce, (see recipe)
1 c Tomato juice
5 lb Chicken wings; fresh (up to
6)
Vegetable oil; for frying
In a sauce pan melt butter over low heat. Add everything
else except wings
and oil for frying. Mix well. Set aside. Clean wings and
let dry on paper
towels. Dust wings with flour and deep-fry in a heavy pot
or skillet in
about 2 inches of hot oil until done. Dip wings in sauce;
shake off excess
and serve immediately.
Recipe by: Uncle Jack
Posted to TNT - Prodigy's Recipe Exchange Newsletter
by
MarySpero@prodigy.com
(MS MARY E SPERO) on 9 Se, p 1997
Source: Steve's Recipe Database
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3. Uncle Tai's Shrimp
Yield: 6 Servings
Categories: Seafood
Ingredients:
10 Giant shrimp
4 1/2 tb Dry sherry
2 Egg whites
4 c Plus 1 1/2 tb Peanut
oil
1/2 ts Salt
2 1/2 tb Cornstarch
2 Scallions;
white part only, trimmed and shredded
5 sl Fresh ginger; thin, shredded
2 tb Water
2 tb Soy sauce
2 1/2 tb White vinegar
2 tb Sugar
1/2 ts Sesame oil
1/3 c Chicken broth
1/2 c Loosely packed cilantro
Peel shrimp, split in half and rinse to devein. Pat dry.
Place shrimp in
bowl and add 1-1/2 tbs. sherry, egg whites and 1-1/2 tbs.
oil. Stir until
whites become bubbly. Add half the salt and 1-1/2 tbs.
cornstarch. Stir to
blend. Prepare scallions and ginger and set aside.
Combine remaining 3 tbs.
sherry, remaining tbs. cornstarch blended with water, soy
sauce, vinegar,
sugar, remaining salt, sesame oil and broth. Heat
remaining 4 cups oil in a
wok or skillet and add shrimp, one at a time. Cook about
1 minute, then
scoop out, leaving the oil in the wok continuously
heating. Return shrimp
to oil and cook about 30 seconds. Drain wok completely.
Return about 1 tbs.
oil to wok & add scallions & ginger, stirring
constandly. Cook about 5 sec.
Add shrimp & vinegar mixture. Toss & stir-fry
until hot & shrimp is coated
evenly. Garnish w/cilantro.
UNCLE TAI'S
SOUTH POST OAK, HOUSTON
WINE: WAN-FU
From the . Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
Source: Steve's Recipe Database
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4. Un-Fried French Fries
Yield: 4 Servings
Categories: Potatoes,
Low-Fat
Ingredients:
5 lg Baking potatoes -- about 2
3/4 lb T
Light vegetable oil spray
2 lg Egg whites
1 tb Cajun spice
Preheat the oven to 400 degrees.
Slice each potato lengthwise into 1/4-inch ovals, then
slice even oval
lengthwise into matchsticks.
Coat a baking sheet with 3 sprays of the vegtable oil
(like PAM).
Combine the egg whites and Cajun spice in a bowl.
Add the matchstick
potatoes and mix to coat. Pour the coated potatoes
onto the prepared
baking sheet and spread them out into a single layers,
leaving a little
space between.
Place the baking sheet on the bottom shelf of the oven.
Bake for 40 to 45
minutes, until the fries are crispy, turning them every 6
to 8 minutes with
a spatula so that they brown evenly. Serve immediately.
Fat per serving= 0.5 gram Calories per serving=291 IN THE
KITCHEN WITH
ROSIE by Rosie Daley
Source: Steve's Recipe Database
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5. Upside-Down Chocolate Cupcakes
Yield: 12 Servings
Categories: Chocolate,
Cakes
Ingredients:
1/4 c Butter or margarine, melted
1/2 c Brown sugar, firmly packed
1 tb Water
36 To 48 walnut
halves
1 c Cake flour, sifted
1/3 c Cocoa
1/2 ts Baking soda
1/4 ts Salt
1/4 c Butter or margarine
3/4 c Sugar
1 Egg
1/2 ts Vanilla
1/2 c Water
1/3 c Sweetened condensed milk
1/2 c Semisweet chocolate chips
1 tb Butter
Makes 12 cupcakes
Preheat oven to 350 degrees F. Well grease 12
muffin pan cups.
In small saucepan, combine the 1/4 cup melted butter,
brown sugar, and 1
Tbsp water. Simmer 1 minute. Place 3 or 4 walnut
halves in each of the
prepared muffin pan cups. Spoon cooked mixture over
walnuts.
Sift flour, cocoa, soda, and salt together; set aside.
Cream 1/4 cup
butter. Graduallly add sugar and continue creaming
until light and fluffy.
Beat in egg and vanilla. Blend in dry ingredients
alternately with the 1/2
cup water, beginning and ending with dry ingredients.
Fill muffin pan cups 1/2 full with batter. Bake for
20 to 25 minutes,
until surface springs back when gently touched with
fingertip. Remove from
muffin pan. Let cool inverted on wire racks.
In small saucepan, combine milk and chocolate. Cook
over very low flame,
stirring constantly, until smooth and thickened, about 10
minutes. Stir in
1 Tbsp butter; keep warm. Spread on sides of cupcakes.
From Whitman's Chocolate Cookbook ISBN 0-517-64157-7
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Source: Steve's Recipe Database
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