This issue "K"  
06-13-2011 

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Hi Everyone!
I hope you enjoy the recipes!

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Index
1. Kate Jackson's Angel Juice
2. Kahlua Bars Recipe
3. Kirstie Alley's Chicken Parmesan
4. KTK Sauerkraut With Cranberries, Apples, Carrots, Onions & Caraway
5. Kung Pao Chicken
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1. Kate Jackson's Angel Juice

From the Kitchen of:  Sandy
Source:  Family Circle

This one I could handle!

1 tbsp. carob powder
2 cup natural yogurt
1 tbsp. wheat germ
l mashed banana
1/2 cup whole milk

Blend and chill.
Makes of one glass.
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2. Kahlua Bars Recipe

You can't go wrong when it comes to brownies


From, "Portlandís Palate...A Collection of Recipes from the City of Roses," published in cooperation with your Daily InBox Newsletter.

INGREDIENTS FOR THE BARS:

4 ounces unsweetened chocolate
2/3 cup butter, room temperature
2 cups granulated sugar
4 eggs
1 teaspoon vanilla extract
1/2 cup Kahlua
1-1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt

INGREDIENTS FOR THE FROSTING:

2 Tablespoons Kahlua
1 teaspoon instant coffee
1/2 cup butter (1 cube), room temperature
2 cups powered sugar
1/2 teaspoon vanilla extract
2 to 3 teaspoons milk

INGREDIENTS FOR THE TOPPING:

1 ounce semi-sweet chocolate
1 Tablespoon butter

TO PREPARE THE BARS:

Preheat oven to 350 degrees.  Grease a 9 x 13-inch baking pan.

In a medium saucepan over low heat, melt the chocolate and butter together.  Remove pan from heat and mix in sugar, eggs, vanilla and Kahlua.  Stir in flour, baking powder and salt.

Spread in prepared pan.  Bake at 350 degrees, 25 to 30 minutes or until batter starts to pull away from sides of pan.  Cool.

TO PREPARE THE FROSTING:

In a small bowl, mix Kahlua with instant coffee, stirring until coffee is dissolved.  In a medium bowl, cream butter, powdered sugar and vanilla together.  Add coffee mixture and beat until well blended.  Add milk to desired consistency.  Spread frosting over cooled brownies.

TO PREPARE THE TOPPING:

In a small saucepan, melt chocolate and butter together.  Cool slightly, then drizzle topping over frosting.  Cool until chocolate is set.  Cut into bars.

YIELD:  24 - 32 bars
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3. 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.

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4. 
Sauerkraut With Cranberries, Apples, Carrots, Onions & Caraway (Wonderful)

20 lbs. shredded cabbage
8 carrots, grated
2 onions, chopped
3-4 apples, peeled and quartered
1 cup cranberries
.5 cup + 2 Tbsp pickling salt
2 Tbsp sugar
2 Tbsp caraway seed

     Mix the salt, sugar, and caraway seed and set aside.

     When half of the cabbage is shredded, sprinkle with half of the salt mix. Add remaining ingredients and continue to mix.  Add rest of salt mix. Continue to mix until good and juicy.  (This is best done is a very large bowl or tub).

     Pack the kraut into a crock with the natural juices leaving at least 6 inches of space at the top of the crock. Cover with a disk and weight down (I use a plate that fits inside the crock and a large jar of rocks; the idea is the press the kraut as much as possible). Let the kraut sit at room temperature for 2 days or until good and bubbly. Remove weight and disk and poke to let air all the way down in the kraut. Let stand an additional 2 days in a cool place (not the refrigerator). During this period the kraut should reabsorb most of the liquid. Then press with disk and weight again. This time let it sit for 2 or 3 more days until the kraut is sour and rid of the cabbage taste (I know this sounds a little strange, but trust me,  you'll know when it's ready). Pack into jars, refrigerate, and enjoy.

     If the kraut gets real bubbly during the first weighting period, skim off the  film the forms on the top, and sprinkle with a little more salt.

     If you don't have enough natural juice from the cabbage, add a little boiled  water. This shouldn't be necessary, if you mix the cabbage and salt mix well.

     Note: This is a surefire recipe that produces superb kraut . 
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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

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