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Hi Everyone!
I hope you enjoy the recipes!

[Archives ] http://www.acrafteladymailing.com/recipes/archives.html  

Index
1. Xim-Xim De Galinha (Chicken W/peanuts and Cashews)
2. X's Spinach Salad
3. YAKIMA ICED APPLE TEA
4. Yogurt Chocolates
5. Zucchini Lasagna
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1. Xim-Xim De Galinha (Chicken W/peanuts and Cashews)

Categories: Chicken, Brazilian

Yield: 4 Servings      

      1    3- to 4-pound chicken, cut into serving pieces
           Juice of 2 lemons
           Salt&Black pepper to taste
    1/4 lb Dried smoked shrimp, shelled
      1    Large onion, quartered
      2    Med. ripe tomatoes, peeled, seeded, coarsely chopped
      2 tb Pure olive oil
      1    Clove garlic, minced
    3/4 c  Water
      1 lb Jumbo shrimp
      4    Preserved malagueta peppers or to taste
      2 tb Ground roasted cashew nuts
      1 tb Ground roasted peanuts
    1/2 tb Minced fresh ginger
      3 tb Dende oil*


*can replace with a mixture made from 1 cup vegetable oil and 3 tablespoons annatto seeds that have been soaked for 12 hours. Marinate the chicken in the lemon juice, salt, and pepper for half an hour. Grind the dried shrimp in a food processor with the onion and tomatoes into a thick paste. In a large saucepan, heat the oil over medium heat. Add the garlic and cook, stirring, until browned. Add the onion, tomato, and shrimp paste and the drained chicken pieces. Brown the chicken pieces on all sides, then add 1/4 cup of the water bit by bit, cover the pot, reduce the heat to low, and cook for 35 to 40 minutes, or until the chicken is almost cooked. Be sure that the mixture does not boil and stir occasionally so that the chicken pieces do not stick to the pan. Add the jumbo shrimp, malagueta peppers, and ground nuts. Check the seasonings. Add the ginger and remaining water and finish cooking by bringing the mixture to a boil. When ready to serve, drizzle the dende over the xim-xim and cook for a few more minutes. Serve hot with white rice and Farofa. ----

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Source: Associate.com
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2. X's Spinach Salad


Categories: Salads

Yield: 4 Servings

---------------------SALAD--------------------------
     
      2    Bunches spinach, washed,
           Drained, stems removed
      1    Onion, thinly sliced
      2    Eggs, hard cooked, chopped
      2    Tomatoes, cut into wedges
      4    Strips bacon, crumbled
      1 cn Asparagus spears


-------------------DRESSING------------------------


1/2 c Sugar      
1 c  Safflower oil
1 ts Mustard
1 ts Salt
1/2 c  Vinegar
1 ts Whole celery seeds
1 tb Grated onion


Prepare dressing first: blend together sugar, oil, mustard and salt. Add vinegar, celery seeds and grated onion; shake or beat well. Chill.

Mix together all salad ingredients, except asparagus spears. Pour chilled dressing over all and toss until well coated. Arrange asparagus spears on top. Chill well before serving. It is best the next day.
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3. YAKIMA ICED APPLE TEA

3 c. Apple Juice
3 c. boiling water
6 tea bags
1/4 tsp. ground allspice
1/3 c. honey
lemon slices (optional)

Add tea bags to boiling water. Let stand 15 minutes. Remove and add allspice, honey and apple juice. Simmer over low heat until honey is blended, about one minute. Chill. Serve over ice with lemon slices. Serves 6.

Source: http://www.appleproducts.org/recipes.html

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4. Title: Yogurt Chocolates
Yield: 1 Servings
Categories: Candy, Frugal gour

Ingredients:
           None


Mix powdered cocoa with yogurt cheese and sugar to taste. Add vanilla. You can also put a little instant coffee. Mold into balls and chill.
 
  NOTES : A guilt free way to eat chocolates. Recipe by: The Frugal
  Gourmet-Jeff Smith
 
  Posted to MC-Recipe Digest V1 #478 by Bob and Carol Floyd
   on Feb 09, 1997.

Source: Steve's Recipe Database

   
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5. Zucchini Lasagna

Adapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services

Nutrition Facts

Serving Size 1 piece
Calories
276
Total Fat
5 g
Saturated Fat 2 g
Cholesterol
11 g
Sodium
380 g

Servings and Times
Servings 6

Ingredients and Preparation

Ingredients Measures
Cooked lasagna noodles, (in unsalted water) pound
Mozzarella cheese, part-skim, grated cup
Cottage cheese, fat free 1 cups
Parmesan cheese, grated cup
Zucchini, raw, sliced 1 cups
Tomato sauce, no salt added 2 cups
Basil, dried 2 teaspoons
Oregano, dried 2 teaspoons
Onion, chopped cup
Garlic 1 clove
Black pepper 1/8 teaspoon

Directions
Preheat oven to 350F. Lightly spray a 9 x 13 inch baking dish with vegetable oil spray.
In a small bowl, combine 1/8 cup mozzarella and 1 tablespoon parmesan cheese. Set aside.
In a medium bowl, combine remaining mozzarella and parmesan cheese with all of the cottage cheese. Mix well and set aside.
Combine tomato sauce with remaining ingredients. Spread a thin layer of tomato sauce in the bottom of the baking dish. Add a third of the noodles in a single layer. Spread half of the cottage cheese mixture on top. Add a layer of zucchini. Repeat layering. Add a thin coating of sauce. Top with noodles, sauce, and reserved cheese mixture. Cover with aluminum foil.
Bake for 30-40 minutes. Cool for 10-15 minutes. Cut into 6 portions.


Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.Copyright 2006 - EBSCO Publishing All rights reserved.
 
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