This issue "K"  
09-15-2011 

A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

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Index
1. Kaiserschnitzel Austria
2. Kamilla's Spice Bread-In-A-Jar
3. Kentucky Pork and Apple Rice
4. Kidney Bean Salad
5. King Prawns with Asparagus And Beans - Thailand
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1. Kaiserschnitzel Austria

Serves:4
Prep Time:30 min
Occasion:Main Dish, Lunch, Dinner
Cuisine:American

INSTRUCTIONS
1. Cook the rice according to the package instructions.
2. Beat the veal cutlets until flat and cut slightly into the edges (to prevent curling of edges during frying).
3. Season with salt and pepper, dip both sides in the flour.
4. Heat the butter and fry the cutlets on one side. As soon as the meat is golden brown, turn and fry the second side. Take the veal out of the frying pan and keep warm.
5. Add the minced onions with the grated lemon peel in the frying liquid, then add the capers and parsley.
6. Add the white wine and reduce by half. Sprinkle in 2 teaspoons flour, and add the cream.
7. Simmer and add the broth, cooking until the sauce thickens slightly. Pour the sauce over the veal and serve with the rice.

 Mars | Canada | Germany | UK | Newsroom | Food Service
©2011 Mars, Incorporated and its Affiliates. All Rights Reserved.Legal | Privacy Policy | Disclaimer
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2. Kamilla's Spice Bread-In-A-Jar

Categories: Breads, Desserts

Yield: 7 Servings

2/3 c Shortening
2 2/3 c Sugar
2 c Applesauce
2/3 c Water      
4    Eggs
2 ts Soda
1/2 ts Baking powder
1 1/2 ts Salt      
1 ts Cinnamon
1 ts Cloves
1 c  Chopped walnuts
1 c  Raisins


Cream shortening and sugar in mixer bowl until light and fluffy. Add applesauce, water and eggs; mix well. Add mixture of flour, soda, baking powder, salt and spices; mix well. Stir in walnuts and raisins. Spray 7 wide-mouth 1 pint jars with nonstick cooking spray. Fill jars 2/3 full. Bake at 325 degrees for exactly 45 minutes. Remove jars from oven one at a time and seal quickly with 2 piece lids, pressing bread down if necessary. Let stand until cool. Give as gifts. Use only jars suitable for canning.

Approx Per Servings: Cal 120; Prot 1.6g; Carbo 19.7g; T Fat 4.3g; Chol 19.6 mg.

Posted by Diane Mendenhall to the Fidonet Cooking echo 2-95

Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Sep 14, 98
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3. Kentucky Pork and Apple Rice

Serves:4
Prep Time:45 min
Occasion:Side Dish, Main Dish, Lunch, Dinner
Cuisine:American
 
1 cup UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice
1 cup water
1 tsp. salt
flour
1/4 cup vegetable oil
1 beef bouillon cube
1 1/2 lb. pork
2 cans apple juice
salt and pepper to taste
1 small onion sliced
1 medium apple chopped



INSTRUCTIONS
1. Bring 1 can apple juice and the water to a boil in a saucepan.
2. Stir in rice and salt. Cover tightly and cook over low heat until all liquid is absorbed, about 25 minutes. Stir in apple.
3. Meanwhile cut pork into thin strips. Coat with flour, salt and pepper
4. Brown in hot oil. Add the other can of apple juice, onion and bouillon cube.
5. Cover and simmer over moderate heat 15 minutes, or until done.
6. Remove pork when done and cook sauce until thickened.
7. Serve pork and sauce with apple rice.

Mars | Canada | Germany | UK | Newsroom | Food Service
©2011 Mars, Incorporated and its Affiliates. All Rights Reserved.Legal | Privacy Policy | Disclaimer

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4. Kidney Bean Salad


Categories: Beans, Salads

Yield: 20 Servings

1/2 Head cabbage      
4    Sweet pickles
2    Peppers
2    Carrots
1 md Onion
1    Stalk celery
1    Head lettuce
40 oz Can kidney beans, drained
1 ts Sugar
Salt, pepper, to taste
Mayonnaise


Chop all vegetables. Add kidney beans. Mix sugar, salt, pepper, and mayonnaise. Combine with kidney beans and vegetables. Recipe from Margarete Wolf. Formatted by Lynn Thomas. Source: The Palm Schwenkfelder Church Cookbook, Palm, PA.

Recipe by: The Palm Schwenkfelder Church Cookbook

Posted to MC-Recipe Digest V1 #467 by Nancy Berry <nlberry@prodigy.net> on Feb 02, 1997.

Source: FreeGroups.net
 
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5. King Prawns with Asparagus And Beans - Thailand

Categories: Twelve, Chefs, Of, Christmas

Yield: 1 servings

    350 g King prawns; peeled leaving the tail, and deveined
    175 g  Asparagus tips
      1    150 gram lon beans in 3cm pieces
      3 tb Vegetable oil
      3    Cloves garlic; finely sliced
      4 tb Oyster sauce
      2 tb Fish sauce
      1 ts Sugar


Fry the garlic in the oil until golden and add the prawns. Stir well and add the vegetables. Turn well and add the rest of the ingredients.

Turn over a high heat until the prawns are uniformly pink. Turn out, garnish and serve with steamed rice.

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