This issue "K"  
03-03-2011 

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I hope you enjoy the recipes!

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Index
1. Kahlua Brownies with Buttercream Frosting and Chocolate Glaze
2. Karpalajuoma - Cranberry Sparkle
3. Kentucky Fried Biscuits Recipe
4. King Ranch Casserole
5. Kung Pao Chicken
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1. Kahlua Brownies with Buttercream Frosting and Chocolate Glaze

Ring in the New Year in a festive way

From "Stop and Smell the Rosemary... Recipes and Traditions to Remember," published in cooperation with your Daily InBox newsletter.


INGREDIENTS FOR CRUST:

1/3 cup light brown sugar, firmly packed
5-1/3 tablespoons unsalted butter, at room temperature
2/3 cup all-purpose flour, sifted
1/2 cup finely chopped pecans

INGREDIENTS FOR FILLING:

2 ounces unsweetened chocolate
1/4 cup solid vegetable shortening
4 tablespoons unsalted butter
2 large eggs
1/2 cup sugar
1/2 cup light brown sugar, firmly packed
1 teaspoon vanilla extract
1/4 cup Kahlua
1/2 cup all-purpose flour, sifted
1/4 teaspoon salt
1/2 cup chopped pecans

INGREDIENTS FOR BUTTERCREAM FROSTING:

6 tablespoons unsalted butter, at room temperature
2 cups sifted powdered sugar
1 tablespoon Kahlua
1 tablespoon heavy whipping cream

INGREDIENTS FOR GLAZE:

2 ounces semi-sweet chocolate
1 ounce unsweetened chocolate
2 teaspoons solid vegetable shortening

TO PREPARE:

     Preheat oven to 350 degrees.  Grease and flour a 9-inch square baking pan.  Cream sugar and butter until light and fluffy.  Slowly add flour and continue to mix until blended.  Add pecans.  When completely combined, press crust into bottom of prepared pan.  Set aside.
     Combine chocolate, shortening, and butter in a small saucepan over low heat.  Stir until chocolate is melted and mixture is smooth.  Cool.  Combine eggs, sugars, and vanilla in a large bowl.  Mix until blended.  Stir into cooled chocolate mixture.  Add Kahlua.  Slowly add flour and salt, mixing until batter is smooth.  Stir in pecans.  Pour filling into prepared crust.  Bake 25 minutes, or until tester inserted in center comes out clean.  Be careful not to overbake.  Let cool.

     Buttercream Frosting:  Cream butter, sugar, Kahlua, and cream in a small bowl until smooth and creamy.  Spread over cooled filling mixture and refrigerate 30 minutes.  More Kahlua may be added to make spreading easier.  For a less sweet brownie, use half of Buttercream Frosting.

     Glaze: Melt chocolates and shortening over low heat, stirring constantly.  Cool and spread over Buttercream Frosting.

YIELDS:  3 dozen brownies
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2. Karpalajuoma - Cranberry Sparkle

From the Kitchen of:  Sandy
Source:  The Finnish Cookbook This is a non-alcoholic, clear, yeast-sparkled drink from Finland. They enjoy this during the summertime.

2 cups cranberry juice
8 cups water
1/8 teaspoon active dry yeast
1-2 cups sugar (depending on if the juice is sweetened)


Heat the juice and water to boiling. Dissolve the sugar in it and let stand until lukewarm. Add the yeast and stir (but do not add the yeast until the liquid has cooled, or it will not work). To test for the correct temperature, place a few drops of the liquid on your wrist, if it feels neither warm or cold, it is the right temperature.) Pour into a non-metallic container. Let stand overnight or until little bubbles appear around the edge of the liquid. Pour into sterilized bottles with an airtight cap. Close tightly. Let stand at room temperature about 3 days, or until the liquid has bubbles in it. Chill and store in refrigerator or a cool place until you wish to serve it. Makes 2 1/2 quarts.
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3. Kentucky Fried Biscuits Recipe

Make it an All-American meal

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

INGREDIENTS:

2-2/3 packages dry yeast
2/3 cup warm milk
4 cups milk
1/2 cup shortening
1/4 cup sugar
6 teaspoons salt
7 to 9 cups flour

TO PREPARE:

1.  Dissolve yeast in warm water.
2.  Scald milk (150 degrees).  Add shortening, sugar, and salt. Stir to dissolve shortening.  Cool to lukewarm.
3.  Combine milk and yeast in large bowl.  Stir in flour to make moderately stiff dough.
4.  Place in greased bowl, turning once to grease top. Let rise in warm place for 30 minutes.
5.  Knead lightly on floured surface.  Roll dough to 1/2 inch thickness; cut with 2-inch biscuit cutter.  (Don't let the biscuits rise too high before frying.)
6.  Fry in deep fat (deep fryer is ideal), slightly hotter than 350 degrees, until golden brown (about 1 minute).

YIELD:  9 dozen

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4. King Ranch Casserole


Categories: Casserole

Yield: 6 Servings      
     
      1    Frying chicken
      1 cn (10 3/4 oz.) cream of mushroom soup
      1 cn (10 3/4 oz.) cream of chicken soup
      1 cn (10 oz.) Ro-Tel tomatoes green chilies (diced)
    1/2 cn Chicken broth
     12    Corn tortillas
      1    Onion; chopped
      2 c  Cheese; grated


Cook chicken in small amount of water, lightly salted, until tender. Bone and cut into pieces. To make a sauce, blend until smooth the following: The 2 cans of soup, can of tomatoes and chilies and chicken broth. Set aside. Into a 2 1/2 quart casserole (greased), place a layer of chicken, 1/2 of the tortillas, cut into pieces, 1/2 of the onion, 1/2 of the cheese and 1/2 of the sauce. Repeat the layers ending with the grated cheese. Bake uncovered for 1 hour. Bake at 350 degrees.

Date: Fri, 21 Jun 1996 16:52:25 -0500

From: awilson@tfs.net

MM-Recipes Digest V3 #173

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey
Source: FreeGroups.net 
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5. Kung Pao Chicken


Categories: Ethnic

Yield: 1 Servings      

      2 tb Rice wine vinegar
      2 tb Soy sauce
      2 tb Sugar
    3/4 lb Boneless chicken breast, cut into pieces
      1 tb Cornstarch
      2 ts Oil
     1/4 c Celery, chopped
     1/4 c Pepper, chopped      
      3 tb Green onion, chopped
      3    Cloves garlic, chopped
    1/2 ts Red pepper, crushed (up to 1)
    1/2 ts Ground ginger
    1/3 c Peanuts, dry-roasted unsalted
      4 c  Cooked rice


Mix together the vinegar, soy sauce, and sugar; set aside. Coat the chicken with cornstarch. Heat the oil in a large skillet or wok. Add the chicken to the pan and stir-fry for 5-7 minutes, or until the chicken is no longer pink in the center. Remove the meat from the pan and add the celery, green pepper, onion, garlic, red pepper and ginger. Stir-fry for 1-2 minutes, or until the vegetables are crisp-tender.

Add the vinegar mixture and the chicken to the pan, stirring to coat chicken. Mix in the peanuts and serve the entire mixture over rice.

Recipe by: American Statesman 2/5/97 Posted to MC-Recipe Digest V1 #518 by Sherry Zeiss <zeiss@tab.com> on Mar 15, 1997
Source: FreeGroups.net

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