This issue "K"   03-26-2012

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Kaiserschnitzel Austria
2. Kentucky Pork and Apple Rice
3. Koulibiac Russia
4. Kushli (Coconut and Cream of Wheat Dessert)
5. Kythoni Peltes (Quince Jelly)
1. Kaiserschnitzel Austria

Serves: 4
Prep time: 30 min
Meal Occasion: Main Dish, Lunch, Dinner
Cuisine Type: American


2 tsp. flour
1 tsp. parsley minced
1/2 cup chicken broth
1/2 cup white wine
2 Tbsp. butter
1 lemon zested
2 1/3 cups cream
1 Tbsp. capers
4 veal cutlets
salt and pepper to taste
1 small onion minced


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.

Source: Uncle Ben's
2. Kentucky Pork and Apple Rice

Serves: 4
Prep time: 45 min
Meal Occasion: Side Dish, Main Dish, Lunch, Dinner
Cuisine Type: American


1 cup water
1 tsp. salt
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


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.

Source: Uncle Ben's
3. Koulibiac Russia

Serves: 8
Prep time: 60 min
Meal Occasion: Main Dish, Lunch, Dinner
Cuisine Type: Russian, American


1 dash lemon juice
1 Tbsp. parsley chopped (as needed)
8 oz. mushrooms
1/2 cup heavy cream
3 1/2 cups chicken broth
2 Tbsp. butter
1 tsp. plain yogurt
salt and pepper as needed
4 hard boiled eggs sliced
1 lb. salmon fillets
1 Tbsp. dill as needed
2 puff pastry (rectangles)
1 Egg, beaten


1. Cook the rice according to package instructions using butter.
2. Poach the salmon in chicken broth for about 10 minutes. Finely chop the mushrooms and fry in 1 Tbsp. butter.
3. Roll out 2 rectangles of puff-pastry to about 20cm. x 30cm. Place one rectangle on a buttered and floured baking tray.
4. Put a layer of rice on the bottom and sprinkle with dill, parsley, salt and pepper, then a layer of fried mushrooms, a layer of boiled eggs and all the salmon.
5. Repeat in reverse order. Cover with the second rectangle of puff-pastry, having brushed the edges of the base with beaten egg.
6. Brush the surface with beaten egg, and make a hole in the middle. Bake in a hot oven, 400F, for 40 minutes.
7. Prepare the sauce by beating the cream with yogurt, parsley, pepper, salt and a dash of lemon juice. Serve warm with Koulibiac.

Source: Uncle Ben's

4. Kushli (Coconut and Cream of Wheat Dessert)

Categories: Indian, Vegan, Vegetarian, Desserts

Yield: 12 Servings      

      1 c  Flour (all purpose)
      1 pn Salt
      1 pn Baking soda
      6 tb Butter/oleo
      1/2 c Water
      1/2 c Coconut, fresh and shredded      
      2 tb Almonds, blanched
      1 c  Cream of wheat
      1 c  Sugar
     10    Cordamom pods
      2 tb Raisins
           Vegetable oil for deep fryng

Sift flour, salt and baking soda together. Rub in 2 tb butter/oleo. Prepare a stiff dough with some water, about 1/2 cup. Set aside.

To prepare the pastry filling, heat remaining butter/oleo in a skillet. Add coconut, almonds and cream of wheat. Cook until mixture is golden.

Remove seeds from the 10 cardamom pods.

Add sugar, cardamom seeds and raisins. Cook until sugar is completely dissolved, about 5 to 7 mins.

Divide dough into 12 equal portions. Roll each portion into a 4-in round. Place some filling on half of the round, leaving 1/4 inch border around the edge. Fold the other half over the mixture and seal edges completely.

Heat vegetables oil for deep frying. Fry the pasteries until golden.

5. Kythoni Peltes (Quince Jelly)

Categories: Greek, Condiments

Yield: 1 Servings          

      1 kg Quinces
      4 c  Water
           Granulated sugar
      2 ts Lemon juice
      2    Rose geranium leaves

Cooking time: 2 hours

Wash quinces well to remove the fuzz. Peel and core. Slice quinces into preserving pan and add 2 cups water. Leave aside and do not be concerned if quince discolours.

Place peels and cores into a pan with remaining water and boil for 30 minutes. Strain and make liquid up to 2 cups with water. Add liquid from peels to sliced quinces in pan. Bring to the boil and simmer gently for 1 hour until quince flesh is very tender.

Scald a large piece of cheese cloth or doubled butter muslin, wring out and drape over a deep bowl. Pour quince and liquid into clean cloth and gather up ends. Tie with string and suspend over bowl. Secure to a fixed object so that juice can drip slowly into bowl. Leave for 24 hours. Do not squeeze bag to hasten dripping as this will make jelly cloudy. Measure juice into clean preserving pan. For each cup of juice add 1 cup sugar. Stir over heat till sugar dissolves, add lemon juice and washed geranium leaves and bring to the boil.

Boil rapidly for 25 minutes, skimming frequently. Test a teaspoonful on a cold saucer. Leave to cool. Run finger across jelly in saucer - setting point is reached when surface wrinkles. It is advisable to remove pan from heat while jelly is being tested as you would overcook the jelly. Remove leaves and ladle hot jelly into hot sterilized jars. Seal when cold.

From: "The Complete Middle East Cookbook" by Tess Mallos ISBN: 1 86302 069 1



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A CraftELady Mailing
Julia G
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