This issue "XYZ"  
01-24-2011 

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Hi Everyone!
I hope you enjoy the recipes!

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

Index
1. Xxxx-Hot Carribbean Habanero Hot Sauce
2. Yam Dessert Squares
3. Yosemite Chicken Stew and Dumplings
4. Zucchini Soup Recipe
5. Zucchini-Beef Casserole Recipe
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1. Xxxx-Hot Carribbean Habanero Hot Sauce

Categories: Sauce

Yield: 8 Servings     
     12    Habanero peppers; hand picked
       4(up to) 5 Dried; smoked Jalapenos (can use fresh; if desired)
      2    Papayas
      3 tb Chopped onion
    1/4 c  Vinegar; or more
      2 tb Lime juice
      1 tb Salt
      1 tb Sugar
      1 pn Cinnamon (can omit; if desired)
      1 pn Garlic
   1/4 c Mustard; or less

~Hydrate the dried jalapenos. Retain approx. 1/4 cup of the liquid.

~Chop all solids. Throw into blender with liquid ingredients. "Liquify" for a good, long time ... goal here is to do away with all chunks of anything. Note: I left seeds & "flesh" of peppers intact. For a more mild sauce, you may want to extract these

~Once mixture is very smooth, cook over very low heat for 30-60 minutes. Stir often. During this time, taste (as much as you are able to), and add add'l amounts of desired ingredients until you acheive the taste you desire. Goal is to come up with a sauce that is sweet at first taste, then leaves a healthy amount of pain as the taste fades away.

~Remove from heat, cool 30-60 minutes.

~Strain mixture to extract liquid, leave behind seeds, pulp, etc. This will take a while - be patient.

~Store extracted liquid in an air-tight container, or in a sealed bottle. Time will increase heat & taste.

Note: Like many cooks, I created this with no precise measurements ... it was a total experiment & actually turned out very well (though very painful). Please feel free to alter/experiment.

Source: Associate.com
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2. Yam Dessert Squares


Categories: Dessert

Yield: 16 Servings

---------------------CRUST--------------------------

1 pk Yellow cake mix less 1 cup
1/2 c Margarine; melted
1 Egg

--------------------FILLING-------------------------      
      3 c  Mashed yams
      1 tb Pumpkin pie spice
    1/2 c  Brown sugar
      2    Eggs
     2/3 c Milk

--------------------TOPPING-------------------------      
      1 c  Cake mix (reserved from crust)
    1/4 c  Sugar
      1 ts Cinnamon
    1/2 c  Margarine
      1 c  Pecans


Grease bottom of 13x9 inch pan. Reserve one cup of cake mix for topping. Combine remaining cake mix, margarine and egg. Press into pan.

Prepare filling by combining all ingredients until smooth. Pour over crust.

For topping, combine all ingredients. Sprinkle over filling. Bake in preheated 350 degree oven for 55 to 60 minutes, until knife inserted in center comes out clean. Cool; cut in squares. Serve with whipped cream or topping, if desired. Yields 16 large squares.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Source: Associate.com
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3. Yosemite Chicken Stew and Dumplings

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

Nutrition Facts

Serving Size 1¼ cup stew with 2 dumplings
Calories 307
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 43 mg
Sodium 471 mg

Servings and Times
Servings 6

Ingredients and Preparation

Ingredients Measures
Skinless, boneless chicken meat, cut into 1-inch cubes 1 pound
Onion, coarsely chopped ½ cup
Medium carrot, peeled and thinly sliced 1
Celery, thinly sliced 1 stalk
Salt ¼ teaspoon
Black pepper to taste
Ground cloves 1 pinch
Bay leaf 1
Water 3 cups
Cornstarch 1 teaspoon
Dried basil 1 teaspoon
(10 ounces) frozen peas 1 package
Yellow corn meal 1 cup
Sifted all-purpose flour ¾ cup
Baking powder 2 teaspoons
Salt ½ teaspoon
Low-fat (1%) milk 1 cup
Vegetable oil 1 tablespoon

Directions
Place chicken, onion, carrot, celery, salt, pepper, cloves, bay leaf, and water into a large saucepan. Heat to boiling; cover and reduce heat to simmer. Cook for about ½ hour or until chicken is tender.
Remove chicken and vegetables from broth. Strain broth.
Skim fat from broth; measure and, if necessary, add water to make 3 cups liquid.
Mix cornstarch with 1 cup cooled broth by shaking vigorously in a jar with a tight-fitting lid.
Pour into saucepan with remaining broth; cook, stirring constantly, until mixture comes to a boil and is thickened.
Add basil, peas, and reserved vegetables to sauce; stir to combine.
Add chicken and heat slowly to boiling while preparing corn meal dumplings.
Directions
Sift together corn meal, flour, baking powder, and salt into a large mixing bowl.
Mix together milk and oil. Add milk mixture all at once to dry ingredients; stir just enough to moisten flour and evenly distribute liquid. Dough will be soft.
Drop by full tablespoons on top of braised meat or stew. Cover tightly; heat to boiling. Reduce heat (do not lift cover) to simmering and steam for about 20 minutes.


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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4.  Zucchini Soup Recipe

Bound to become a favorite in your house


From " Portland’s Palate... A Collection of Recipes from the City of Roses," published in cooperation with your Daily InBox newsletter.

INGREDIENTS:


3 cups fresh zucchini, peeled and diced (make a triple batch and freeze when zucchini is in season)

1-1/3 cups water

2/3 cup chicken broth

1/4 cup onion, chopped

2 slices bacon, cooked, drained and crumbled

1 garlic clove, minced

2 tablespoons fresh parsley, chopped

1/2 teaspoon dried basil

1/2 teaspoon salt

Freshly-ground black pepper

Freshly-grated Parmesan cheese

TO PREPARE:

Place zucchini in a 2-quart microwave-safe casserole.  Gradually blend in water, broth, onion, bacon, garlic, parsley, basil and salt.  Cover and cook in microwave 15 minutes on high.  Stir casserole every five minutes.  Zucchini should be tender after 15 minutes.

Remove casserole from microwave and cool slightly.  Pour mixture into blender or food processor and puree until smooth.  Return to casserole and reheat slowly in microwave for 2 to 3 minutes on high heat, stirring occasionally.  Add pepper.  Pour into serving bowls and garnish with Parmesan cheese.

SERVES: 4 - 6
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5. Zucchini-Beef Casserole Recipe

Gather the whole family together

From, "To Market, To Market...A Collection of Kentucky Recipes," published in cooperation with your Daily InBox newsletter.




INGREDIENTS:

Shortening:

2 pounds zucchini squash

2-1/2 teaspoons salt, divided

1-1/2 pounds ground round beef

1 can (15-1/2 ounces) tomato sauce

1/2 teaspoon pepper

1 cup mozzarella cheese, shredded
For Sauce:
2 tablespoons margarine

2 tablespoons flour

1-1/4 cups milk

1 cup mozzarella cheese, shredded

TO PREPARE:

1.  Grease 13 x 9-inch baking dish.
2.  Wash and peel squash.  Slice lengthwise (about 1/4-inch thick) and place overlapping layers in dish, using half of squash.
3.  Brown meat; drain well.
4.  Add tomato sauce, 1/2 teaspoon salt, and pepper to meat; simmer for 2 minutes.  Spread this mixture over squash.
5.  Sprinkle with 1 cup mozzarella cheese.
6.  Place another layer of squash over meat and cheese.
7.  Sprinkle squash with remaining 1 teaspoon salt.
8.  Prepare cream sauce and pour over squash.
9.  Bake at 350 degrees for 1 hour or until squash tests tender with fork and top is lightly browned.

Sauce:
1.  Melt margarine; stir in flour.
2.  Remove from heat and slowly add milk.
3.  Return to heat and bring to boil, stirring until thick.
4.  Add cheese.
5.  When mixture is smooth and creamy, spread evenly over top of squash.Temperature: 350 degrees
Baking Time: 1 hour

Hint: This casserole may be baked for 1/2 hour, cooled to room temperature, and frozen.

YIELD: 6 to 8 servings

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