This issue "XYZ"  
08-04-2011 

A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

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

Index
1. Xarba Arbija(Libyan Soup)
2. Xavier Steak
3. Yam Puff
4. Yellow Spring Cake
5. Zesty Barbecue Sauce
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1. Xarba Arbija(Libyan Soup)

Xarba Arbija (Libyan Soup) is a traditional Libyan recipe for a classic beef and vegetable soup with lentils and chickpeas. The full recipe is presented here and I hope you enjoy this classic Libyan version of: Libyan Soup (Xarba Arbija).

Origin: Libya     
Period: Traditional

Ingredients:
1 onion, finely chopped
2 garlic cloves, finely chopped
150g beef, cut into 3cm dice
200g cooked chickpeas
150g red lentils
1 small potato, cubed
1/4 carrot, cut into thin slices
5 tbsp tomato purée
1 tsp sugar
2 tbsp hararat (Libyan five-spice)
1 tsp hot chili powder
1/2 tsp dried mint, crumbled
700ml meat stock oil for frying
salt, to taste
lemon wedges, to serve

Method:
Add a little oil to a pan and use to fry the onions and garlic until softened (about 6 minutes). Now stir-in the beef, half the chili
and 1 tsp of the five-spice mixture. Continue frying until the meat is nicely browned then add the vegetables, tomato purée, sugar, salt and the remaining spices. Stir to combine then fry for 1 minute before adding the lentils and the meat stock. Bring the mixture to a boil, reduce to a simmer then cover and cook for about 45 minutes before adding the chickpeas. Allow the mixture to cook for a further 15 minutes then remove the cover and stir-in the mint. Divide between four soup bowls and serve with lemon wedges on the side.


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2. Xavier Steak

Origin: American     
Period: Modern

Ingredients:
2 steaks (~350g apiece)
340g asparagus
slices of cheddar cheese

Method:
Cook the steak on a griddle pan (about 4 minutes a side for medium). Remove the steak and keep warm. Place the asparagus on the griddle pan and cook for 2 minutes a side. Place the asparagus on top of the steaks, place the cheese on top of the asparagus and place under a grill to melt the cheese. Serve immediately.

Copyright © celtnet
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3. Yam Puff

3 lbs. canned yams or sweet potatoes (drained) or 6 lg. yams or sweet potatoes
4 eggs, separated
1/4 c. butter or margarine (1/2 stick)
1 c. light cream or table cream
3 T. sugar
1 T. grated orange peel (bottled is acceptable)
1/2 tsp. nutmeg
6 oz. raisins, ready to bake                                       
                       
If canned potatoes are used, drain and put in a large bowl. If fresh potatoes are used cook in boiled salted water in a large saucepan for 30 minutes or until tender; drain. Cool until easy to handle then peel; place in large bowl. Break up potatoes with a fork, then beat in egg yolks, butter or margarine, cream, sugar, orange peel, cinnamon, nutmeg, and raisins; continue beating until fluffy-light. Beat egg whites until they stand in firm peaks in a medium-size bowl. Fold in beaten egg whites. Spoon into a greased 3 cup baking dish. Bake at 325° for 1 hour and 10 minutes. Optional: Add small marshmallows to top for last 5 minutes in the oven. Yields: 8 servings.        
                                  
         
Note: We cannot guarantee recipe accuracy. Permission is required to copy and post recipes to other web sites; however, you may print and e-mail recipes.

Copyright © 1995-2011 Morris Press Cookbooks®   •   
3212 E. Hwy 30  •  Kearney, NE 68847 •  800-445-6621

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4. Yellow Spring Cake


1 box yellow cake mix
1 20-oz. can crushed pineapple with juice
1 sm. box vanilla instant pudding
1/2 c. milk
1 8-oz. pkg. Cool Whip
Optional:  coconut                                                                 
                                    
Bake cake mix as directed on package, using 9" X 13" pan.  When removed from oven, poke holes all over cake top with a meat fork while cake is still warm.  Spread onto cake top large can of pineapple with juice, let cool.  Mix pudding with milk until slightly thickened.  Blend with Cool Whip.  When blended, spread on cake.  If desired, sprinkle with coconut.  Cover and refrigerate overnight.        
                                  
         
Note: We cannot guarantee recipe accuracy. Permission is required to copy and post recipes to other web sites; however, you may print and e-mail recipes.

Copyright © 1995-2011 Morris Press Cookbooks®   •
3212 E. Hwy 30 • Kearney, NE 68847 • 800-445-6621 
 
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5. Zesty Barbecue Sauce

1 can (8 oz.) tomato sauce
1/2 c. water
1/4 c. molasses
2 T. chopped onion
2 T. white vinegar
1 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. chili powder                                        
                          
                                    
Combine tomato sauce, water, molasses, onion, vinegar, mustard, salt, pepper and chili powder in small saucepan. Bring to boil, reduce heat and simmer for 20 minutes.      
                                         
Note: We cannot guarantee recipe accuracy. Permission is required to copy and post recipes to other web sites; however, you may print and e-mail recipes.

Copyright © 1995-2011 Morris Press Cookbooks®   •   
3212 E. Hwy 30 • Kearney, NE 68847 • 800-445-6621

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