This issue "K" 01-18-2010
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I
hope you enjoy the recipes!
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Index
1. Karen's
Layered Chicken Casserole
2. Key
Lime Sorbet
3. "Kimchee" Salad
4. King
Ranch Casserole
5. Kiwi Cooler
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1. Karen's Layered Chicken Casserole
Yield: 8 Servings
Categories: Casseroles,
Poultry
Ingredients:
1 Box Chicken
Rice-A-Roni
16 oz Chopped Broccoli -- frozen
4 c Cooked Chicken -- or
turkey
2 cn Cream Of Mushroom Soup --
or
Any cream soup
1/2 c Milk -- or mayonaisse
Cheddar Cheese -- grated
Seasoned Bread Crumbs
Mushrooms -- optional
Prepare rice according to package directions. Pat into a
long cake pan.
Top rice with broccoli, mushrooms, and chicken or turkey.
Blend together soup & milk or mayonnaise. Spread
over top of casserole.
Sprinkle with cheese and bread crumbs. Bake in a 350
degree oven for 30 to 40 minutes.
Recipe By : Karen Broeklin
Source: Steve's Recipe Database
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2. Key Lime Sorbet
Recipe courtesy Alton Brown
Prep Time: 15 min Inactive Prep Time: hr min Cook Time: 3 hr
15 min Level: Serves: 1 1/2 quarts
Ingredients
1 cup sugar
1 cup key lime preserves
1 lemon, zested and juiced
1 lime, zested and juiced
4 cups lime flavored club soda or seltzer
Kosher salt
Directions
Combine sugar, preserves and 1 cup of the soda in a medium
saucepan and stir over low heat until sugar and preserves are
melted. Add citrus juice and zest. Stir in the remaining soda,
move to a clean, lidded container and chill thoroughly, 2 to 3
hours.
Turn mixture in ice cream maker per maker's instructions or
until mixture reaches the consistency of a firm slush. Return
mixture to lidded container and harden in freezer 1 hour
before serving.
If sorbet is to be held frozen for longer than 2 hours, move
from freezer to refrigerator for about half an hour before
serving. If you'd like a more assertive sorbet, double the
amount of citrus zest.
Printed from FoodNetwork.com on Sun Jan 17 2010
© 2010 Scripps Networks, LLC. All Rights Reserved
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3. "Kimchee" Salad
Recipe courtesy Bobby Flay
Prep Time: 20 min Inactive Prep Time: 48 hr 0 min Cook Time:
-- Level: Easy Serves: --
Ingredients
1 head Napa cabbage, finely shredded
4 green onions, thinly sliced
1/4 cup rice wine vinegar
1 tablespoon soy sauce
1 (1-inch) piece fresh ginger, peeled and chopped
4 cloves garlic, chopped
1/4 cup red chili flakes, plus more to taste
1 tablespoon sugar
1/4 cup vegetable oil
Salt and freshly ground pepper
Directions
Place cabbage and green onions in a large bowl. In a blender,
combine vinegar, soy sauce, ginger, garlic, chili flakes, and
sugar, blending until smooth. With the motor running, slowly
add the oil. Season with salt and pepper, to taste. Pour the
dressing over the cabbage and gently toss. Cover and
refrigerate for 2 to 3 days before serving to let the cabbage
wilt and the flavors meld.
SNI.Food.PrintPages.footer()Printed from FoodNetwork.com on
Sun Jan 17 2010
© 2010 Scripps Networks, LLC. All Rights Reserved
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4. King Ranch Casserole
No excuse for leftovers
From, "Little Rock Cooks...Recipes
Handed Down from Generation to Generation," published in
cooperation with your Daily InBox newsletter.
INGREDIENTS:
2 cups cooked diced chicken
1 can Rotel tomatoes and green chilies
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 can chicken broth
1 package soft tortillas, cut in small pieces
1 large onion, chopped
1 cup grated sharp
Cheddar cheese
TO PREPARE:
Layer the chicken, tomatoes, soups, broth and tortillas in a
greased 2-quart casserole. Add chopped onions.
Repeat layers and onions. Sprinkle grated cheese over
top and bake
at 350 degrees for one hour.
SERVES: 8
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5. Kiwi Cooler
2 to 3 cups crushed ice
2 tablespoons canned coconut cream
2 kiwi fruits, peeled and sliced
1/4 cup granulated sugar
Blend all ingredients in a blender. Serve in chilled glasses
garnished with kiwi fruit slices.
Source: Recipe Goldmine
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