This issue "K"  
10-18-2010 

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Hi Everyone!
I hope you enjoy the recipes!

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

Index
1. Kae's Southern Pumpkin Pie
2. Kat's Cranberry-Port Relish
3. Kentucky Biscuits
4. Kirstie Alley's Chicken Parmesan
5. Kiwifruit-Nut Poultry Stuffing
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1. Kae's Southern Pumpkin Pie


Categories: None

Yield: 1 Servings      

     1 cn Pumpkin
     1 c  Sugar
  1/4 ts Ginger
  1/4 ts Cloves      
     1 ts Cinnamon
     2    Eggs beaten slightly
     1 c  Heavy whipping cream
  1/2 ts Vanilla or good KY bourbon like Maker's Mark
     1    Thin slice of "real butter" and cut into little pieces
     1    Pie shell


-------------KAE'S DAIRY PIE SHELL------------------      
      1    Stick of real butter
      1 c  Unbleached flour
      6 tb Ice water or more if needed
      1 pn Cinnamon; (sorry, but we southerners don't measure anything)
      1 pn Sugar
   1/2 ts Vanilla

Combine pumpkin, sugar, beaten eggs, butter, spices, etc in a mixing bowl. Mix thoroughly. Pour into pie shell bake at 350 degrees approximately 45 - 50 minutes or until pie is firmly set.

Kae's Dairy Pie shell:

Use a pastry cutter to cut butter into flour, added ice water etc and use hands to work into a soft ball. Use flour to assist in making your ball, go lightly on the flour. Roll out and place in your pie pan. Use a fork to prick holes in the bottom so your pie shell will cook evenly. The cinnamon really adds flavor to this pie recipe.

Also you can cook this recipe by doubling the pie portion and pouring into a glass casserole pan, (do not use a crust) butter the bottom of the glass pan before pouring in pie mixture and cover top with brown sugar, broken pecans, and then take a stick of butter cutting into little tiny pieces placing on the top of the brown sugar. Bake until set about 50 minutes at 350 degrees, and the top will be a brown sugar crunchy top and a pumpkin pie bottom. Sooooo gooood!!!! Cut into squares serve with cool whip or whipped cream. It's a pie without a crust. I suppose you could use a crust for the bottom if you wanted to. This is always a hit for my family. You want the pan to be wide and your pie filling to be about 3/4 of an inch thick. Not too thick so it will cook thoroughly. Great noshing!!!!

Posted to JEWISH-FOOD digest by Kae Morrison <skmorr1@pop.uky.edu> on Nov 06, 1998, converted by MM_Buster v2.0l.

Source: FreeGroups.net
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2. 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: FreeGroups.net

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3. Kentucky Biscuits


Categories: Home cookin

Yield: 1 Servings

     2 c All-purpose flour
2 1/2 ts Baking powder
   1/2 ts Baking soda        
        ds Salt
     1 tb Granulated sugar
   1/2 c  Butter, margarine or Shortening
   3/4 c  Buttermilk
      1 tb Melted butter
           All-purpose flour (optional)


Mix flour, baking powder, baking soda, salt, and sugar in a mixing bowl. Cut in butter or shortening with pastry blender until mixture resembles coarse crumbs. Add buttermilk. Mix quickly to make soft dough. Turn out onto lightly floured surface. Knead a few times to make a soft dough, don't overknead or the biscuits will be hard and dry. Roll out to a 6-by-6-inch square. Place on ungreased baking sheet. With knife, cut dough into 12 even portions. Do not separate. Bake at 400^ until golden about 15 minutes. Dust with flour, if desired when biscuits come out of the oven

Posted to MM-Recipes Digest by "Beth Ide" <rev_ide@email.msn.com> on Aug 17, 1998

Source: FreeGroups.net
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4. Kirstie Alley's Chicken Parmesan

Categories: None

Yield: 1 Servings

1 1/2 lb Boneless chicken breasts (up to 1-3/4)
      2 sm Garlic cloves, minced
    1/2    Stick of butter (this could be omitted w/ good results)
    1/2 c Sour cream (we used light)
    1/2 c Grated parmesan cheese mixed with salt and ground black Pepper
           Paprika
           Lemon slices for garnish


Preheat oven to 375.

Pound chicken breasts lightly to flatten. Heat garlic in butter to melt and cook slightly. If omitting butter, saute garlic in a tsp. or 2 of olive oil. Stir half the garlic mixture into sour cream. Lather each breast generously on both sides with sour cream mixture. Roll in seasoned parmesan.

Lay breasts in foil lined pan. Sprinkle with paprika. Bake 25 to 30 minutes. Drizzle with remaining garlic butter (if using) half way through cooking time. Run under broiler for a few minutes to brown before serving. Garnish with lemon slices.

Posted to EAT-L Digest 28 Jan 97 by Patricia Williams <PIE@TWC.EDU> on Jan 29, 1997.

Source: FreeGroups.net
 
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5. Kiwifruit-Nut Poultry Stuffing

Categories: None

Yield: 1 Servings

1 Chopped onion
1/2 c Chopped celery
3 tb Brown sugar
1/2 ts Pumpkin pie spice or ground cinnamon
1/2 ts Poultry seasoning
1/2 c Margarine or butter      
1 pk (6-oz) toasted; unseasoned sourdough croutons or 7 cups toasted sourdough bread cubes
1 1/4 c Chicken broth
1/2 c Coarsely chopped almonds;toasted
3    Kiwifruit; peeled and coarsely chopped
1 tb Melted margarine or butter; optional
       Additional pumpkin pie spice; optional


Source: California Kiwi Fruit OnLine <http://www.calharvest.com>

Makes about 6 cups*

In a large skillet, saute onion and celery with sugar and spices in the 1/2 cup margarine until vegetables are just soft. In large bowl, combine croutons or toasted bread cubes, sauteed vegetable mixture, chicken broth and almonds, and toss well. Gently mix in kiwifruit, then spoon mixture into well-buttered 2-quart casserole or souffle dish. Sprinkle top with 1 Tb melted margarine or butter and additional pumpkin pie spice, if desired. Bake in 350F oven for 35 to 40 minutes, or until heated through.

To stuff poultry: Prepare stuffing-dressing mixture as above, using only 1 cup chicken broth. Following package directions for timing and temperature.

*Sufficient to stuff six rock cornish hens, one 8-10 pound goose or one 10-12 pound turkey.

Posted to JEWISH-FOOD digest by "I M Mushroom" <imushroom@hotmail.com> on Oct 21, 1998, converted by MM_Buster v2.0l.

Source: FreeGroups.net

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