This issue "K"  
01-02-2012 

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I hope you enjoy the recipes!


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Index
1. Kentucky Bourbon Spread Recipe
2. Kentucky Fried Catfish
3. Key Lime Cheesecake
4. King Ranch Casserole
5. Kirstie Alley's Chicken Parmesan
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1. Kentucky Bourbon Spread Recipe

Break out the crackers and bring over the company 


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

INGREDIENTS:

8 ounces cream cheese
4 ounces bleu cheese
5 Tablespoons butter
1 clove garlic, minced
1 Tablespoon olive oil
Dash hot pepper sauce
Dash Worcestershire sauce
Salt and pepper to taste
3 Tablespoons Kentucky bourbon

TO PREPARE:

1. Soften cheese and butter. Mix well.
2. Add remaining ingredients, stirring in enough bourbon to make a spreadable paste.
3. Refrigerate 24 hours.
4. Serve with crackers.  Add more bourbon if spread appears too stiff.

YIELD:  2 cups
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2. Kentucky Fried Catfish

Election Day can be celebrated with an American dinner


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

INGREDIENTS:

2 pounds skinned, dressed catfish
Salt to taste
2 cups buttermilk
2 cups yellow cornmeal
1 pound shortening


TO PREPARE:

1. Cut catfish into serving pieces and salt.
2. Dip fish into buttermilk and then roll in cornmeal.
3. Fry fish until golden brown in hot shortening in heavy skillet.
4. Drain on paper towel before serving.

SERVINGS: 4 - 6
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3. Key Lime Cheesecake


Categories: Cheesecakes

Yield: 12 Servings

1 c Graham cracker crumbs
1/4 c Sugar
1/3 c Butter, melted
1 c Lime juice
1/4 c Water      
2    Envelopes (1/4 oz) unflavored gelatin
1 1/2 c  Sugar
5    Eggs, beaten
1 tb Lime peal, grated
1/2 c  Butter, softened
2 pk (8 oz) cream cheese, softened
1/2 c Whipping cream

IN MEDIUM BOWL STIR ALL CRUST INGREDIENTS. PRESS ON BOTTOM OF 9 INCH SPRING FORM PAN; SET ASIDE. IN 2-QUART SAUCEPAN COMBINE LIME JUICE AND WATER; SPRINKLE WITH GELATIN. LET STAND FIVE MINUTES TO SOFTEN. ADD SUGAR, EGGS AND LIME PEEL. COOK OVER MEDIUM HEAT, STIRRING CONSTANTLY, UNTIL MIXTURE JUST COMES TO A BOIL(7 TO 8 MINUTES). DO NOT BOIL!!!! SET ASIDE

IN LARGE BOWL COMBINE BUTTER AND CREAM CHEESE. BEAT AT MEDIUM SPEED, SCRAPING BOLW OFTEN, UNTIL WELL MIXED ( 1 TO 2 MINUTES); GRADUALLY ADDING HOT LIME MIXTURE, UNTIL WELL MIXED (1TO 2 MINUTES). REFRIGERATE, STIRRING OCCASIONALLY, UNTIL COOL (ABOUT 45 MINUTES).

IN CHILLED SMALL BOWL BEAT CHILLED WHIPPING CREAM AT HIGH SPEED, SCRAPING BOWL OFTEN, UNTIL STIFF PEAKS FORM (3 TO 4 MINUTES). FOLD INTO LIME MIXTURE. POUR INTO PREPARED CRUST. COVER; REFRIGERATE UNTL FIRM (3 TO 4 HOURS). LOOSEN SIDE OF CHEESECAKE FROM PAN BY RUNNING KNIFE AROUND INSIDE OF PAN. COOL COMPLETELY. GARNISH TOP OF CHEESECAKE WITH WHIPPED CREAM AND LIME SLICES. NOTES : SWEETENED WHIPPED CREAM, IF DESIRED. LIME SLICES, IF DESIRED. (FOR GARNISH)

Posted to MC-Recipe Digest V1 #357

Recipe by: Land O Lakes

From: Luke Murden <lmurden@visi.net>

Date: Sat, 28 Dec 1996 11:15:48 -0500

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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.
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5. 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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