This issue "K"   08-30-2012

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Hi Everyone!
I hope you enjoy the recipes!
 

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

 
Index
1. Kae's Southern Pumpkin Pie
2. Karen's Chicken Salad
3. Kedgeree
4. Kentucky Bourbon Cake
5. Kuzu Kapama (Roast Lamb with Tomatoes and Potatoes)
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1. Kae's Southern Pumpkin Pie


Categories: None

Yield: 1 Servings      

      1 cn Pumpkin
      1 c  Sugar
   1/4 ts Ginger
   1/4 ts Cloves      
      1 ts Cinnamon
      2    Eggs beaten slightly
      1 c  Heavy whipping cream
    1/2 ts Vanilla or good KY bourbon like Maker's Mark
      1    Thin slice of "real butter" and cut into little pieces
      1    Pie shell


-------------KAE'S DAIRY PIE SHELL------------------      
      1    Stick of real butter
      1 c  Unbleached flour
      6 tb Ice water or more if needed
      1 pn Cinnamon; (sorry, but we southerners don't measure anything)
      1 pn Sugar
   1/2 ts Vanilla

Combine pumpkin, sugar, beaten eggs, butter, spices, etc in a mixing bowl. Mix thoroughly. Pour into pie shell bake at 350 degrees approximately 45 - 50 minutes or until pie is firmly set.

Kae's Dairy Pie shell:

Use a pastry cutter to cut butter into flour, added ice water etc and use hands to work into a soft ball. Use flour to assist in making your ball, go lightly on the flour. Roll out and place in your pie pan. Use a fork to prick holes in the bottom so your pie shell will cook evenly. The cinnamon really adds flavor to this pie recipe.

Also you can cook this recipe by doubling the pie portion and pouring into a glass casserole pan, (do not use a crust) butter the bottom of the glass pan before pouring in pie mixture and cover top with brown sugar, broken pecans, and then take a stick of butter cutting into little tiny pieces placing on the top of the brown sugar. Bake until set about 50 minutes at 350 degrees, and the top will be a brown sugar crunchy top and a pumpkin pie bottom. Sooooo gooood!!!! Cut into squares serve with cool whip or whipped cream. It's a pie without a crust. I suppose you could use a crust for the bottom if you wanted to. This is always a hit for my family. You want the pan to be wide and your pie filling to be about 3/4 of an inch thick. Not too thick so it will cook thoroughly. Great noshing!!!!

Source: FreeGroups.net

Posted to JEWISH-FOOD digest by Kae Morrison
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2. Karen's Chicken Salad


Categories: Chicken, Salads, Sandwiches

Yield: 4 -6 serving      

     1 cn (12-1/2 oz) white chunk chicken; drained
      2    Granny smith apples; cored,  peeled, sliced
    1/2 c  Walnuts; roughly chopped
      2 tb Mayonnaise
      2    Stalks celery; washed, trimmed, diced (up to 3)


Combine all ingredients; toss to combine.

Presentation: serve as a main dish salad or as a sandwich on a flaky croissant with alfalfa sprouts, swiss cheese and tomato.

Contributor: Karen Moran

Posted to MM-Recipes Digest by Jack Elvis on Aug 26, 1998

Source: FreeGroups.net
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3. Kedgeree

Serves: 4
Prep time: 25 min
Meal Occasion: Main Dish
Cuisine Type: Indian


Ingredients

1 cup UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice
water as needed
milk as needed
curry powder to taste
parsley chopped
3 oz. butter
3 Tbsp. light cream
salt to taste
12 oz. smoked haddock filets
3 eggs
1 medium onion

Instructions

1. Cook rice according to package instructions. Hard boil eggs. Poach fish gently in a mixture of milk and water to cover. When cooked through, drain and cool.
2. Peel and chop onion and fry over gentle heat in about 2 ounces butter, using a large non-stick pan. Do not allow it to brown.
3. When onion begins to soften, flake cooked fish, and roughly chop eggs. Add to fish and egg to pan with rice and remainder of butter.
4. Stir all together with a wooden spoon, being careful not to break up the fish too much, until well heated through.
5. Season to taste with curry powder and salt, and stir in enough cream to moisten well. Heat thoroughly without allowing dish to dry out.
6. Serve over rice and garnish with plenty of chopped parsley.

Source: Uncle Ben's

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4. Kentucky Bourbon Cake


Categories: Cakes, American, Beverages, Holiday

Yield: 1 Cake

      2 c Raisins
1 1/2 c Bourbon
    1/4 c Butter; softened
1 1/2 c Sugar     
      5    Eggs
      4 c  Flour; sifted
      2 ts Baking powder
      1 ts Baking soda
      1 pn Salt
      1 ts Lemon zest; grated
      1 tb Lemon juice
      1 c  Pecans; chopped


Marinate raisins in 1 cup of the bourbon for at least 1 hour, up to 12 hours; drain, reserving both raisins and bourbon. Preheat oven to 350 degrees. Butter and flour a 10-inch Bundt cake pan or other tube-cake pan. Beat together the butter and sugar until light and fluffy. (For best results, use an electric mixer and start beating at a slow speed, gradually increasing to moderate. If you allow this process to take about 15 minutes, the butter will be very pale and look something like whipped cream. This adds lightness to the cake.) Beat in the eggs 1 at a time, beating well after each. In another bowl, sift together 3 3/4 cups of the flour, baking powder, soda and salt. Combine reserved bourbon with the zest and lemon juice. Add dry ingredients to the butter mixture alternately with the bourbon mixture. Toss the remaining 1/4 cup of flour with the drained raisins and the pecans. Fold into batter. Bake about 1-1/2 hours or until the cake tests done. Cool about 10 minutes in the pan before turninout onto a rack. Brush the remaining 1/2 cup of bourbon over the cake while it is still somewhat warm. For long storage, wrap the cake in rinsed cheesecloth that has been thoroughly moistened in bourbon. Then wrap in plastic or foil so that it is airtight.

Posted to MM-Recipes Digest by "Chat Cat" on Dec 10, 98

Source: FreeGroups.net
 
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5. Kuzu Kapama (Roast Lamb with Tomatoes and Potatoes)

Categories: Turkish, Lamb, Potatoes, Middle east, Meats

Yield: 6 Servings           

            Olive oil
      2 md Onions
      3    Garlic cloves
      6 lg Firm potatoes
      4    Parsley sprigs
           Salt
           Black pepper, freshly ground
  2 1/4 kg Leg of lamb
           Light stock


Chop the onions, garlic and parsley finely. Peel and slice the potatoes and slice the tomatoes. Preheat the oven to 230C/450F/Gas 8. Liberally grease a large roasting pan with olive oil.

Mix together the chopped onions and 2/3 of the garlic. Sprinkle half the mixture over the bottom of the roasting pan. Arrange the tomato and potato slices in an overlapping layer in the pan. Sprinkle generously with the chopped parsley and salt and pepper to taste. Sprinkle the remaining onions and garlic mixture over the top and pour over 4 tablespoons of stock.

Rub the leg of lamb with the remaining garlic and salt and pepper. Place the lamb on the bed of vegetables and put it in the oven. Immediately reduce the heat to 175C/350F/Gas 4 and roast the lamb for about 2 hours (25 minutes to the pound), basting it occasionnally with the stock.

"Kuzu Kapama is a traditional dish eaten all over Turkey. Because few homes in the small towns and villages have ovens the dish is prepared in the morning, taken to the local bakery to be cooked and collected in the evening in time for dinner."

Source: FreeGroups.net

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