This issue "XYZ" 10-22-2012

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Hi Everyone!
I hope you enjoy the recipes!
 

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Index
1. Xmas Ale
2. Xxxx-Hot Carribbean Habanero Hot Sauce
3. Ya Gotta Empanada
4. Yabrak (Stuffed Green Peppers)
5. Zabar's Black and White Cookies
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1. Xmas Ale

Categories: None

Yield: 54 Servings

1/4 lb Australian light extract
Malt (liquid)
1/2 lb Crystal malt
1/4 lb Chocolate malt
1/8 lb Flaked barley
1/2 c Brown sugar
1/2 oz Northern brewer hops
1/2 Stick cinnamon      
1 ts Whole clove
1 oz Cascade (finishing) Ale yeast


Add all the grain and malt into the water and boil. After it starts to boil, add Northern brewer and spices. After about 45 minutes, turn off heat, add the Cascade. After 20 minutes, filter into carboy. Pitch yeast when cool. Clarify and bottle in a week. I had a party and everyone liked this brew (1 month aging.) It has a medium head, a pleasant hint of spices (not strong but very noticeable) and smooth taste. Primary Ferment: 1 week

Recipe By : Phoebe Couch

Source: FreeGroups.net
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2. Xxxx-Hot Carribbean Habanero Hot Sauce

Categories: Sauce

Yield: 8 Servings     

     12    Habanero peppers; hand picked
      4    (up to) 5  Dried; smoked Jalapenos (can use fresh; if desired)
      2    Papayas
      3 tb Chopped onion
    1/4 c  Vinegar; or more
      2 tb Lime juice
      1 tb Salt
      1 tb Sugar
      1 pn Cinnamon (can omit; if desired)
      1 pn Garlic
   1/4 c Mustard; or less

~Hydrate the dried jalapenos. Retain approx. 1/4 cup of the liquid.

~Chop all solids. Throw into blender with liquid ingredients. "Liquify" for a good, long time ... goal here is to do away with all chunks of anything. Note: I left seeds & "flesh" of peppers intact. For a more mild sauce, you may want to extract these

~Once mixture is very smooth, cook over very low heat for 30-60 minutes. Stir often. During this time, taste (as much as you are able to), and add add'l amounts of desired ingredients until you acheive the taste you desire. Goal is to come up with a sauce that is sweet at first taste, then leaves a healthy amount of pain as the taste fades away.

~Remove from heat, cool 30-60 minutes.

~Strain mixture to extract liquid, leave behind seeds, pulp, etc. This will take a while - be patient.

~Store extracted liquid in an air-tight container, or in a sealed bottle. Time will increase heat & taste.

Note: Like many cooks, I created this with no precise measurements ... it was a total experiment & actually turned out very well (though very painful). Please feel free to alter/experiment.

Source: FreeGroups.net
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3. Ya Gotta Empanada

Categories: Main dish, Time-saver

Yield: 4 Servings      

      1 pk Spanish rice mix (4.4 to 6.8 oz.) prepared according to package directions
      1 cn Chunk breast of chicken (6-3/4 oz) drained, flaked
      4 oz Cheddar cheese, shredded
   1/2 c Sliced green onions
   1/4 c Chopped ripe olives      
      1 pk Refrigerated pie crust (15 oz.)


Combine rice, chicken, cheese, onions, and olives. Spoon half of rice mixture on half of each pie crust. Fold crust over filling. Seal and crimp edges. Bake at 400 degrees 20 to 22 minutes or until golden brown. Cut each empanada in half.

Source: Rice the Timely Ingredient Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias

Source: FreeGroups.net

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4. Yabrak (Stuffed Green Peppers)

Categories: None

Yield: 1 Servings

green peppers that can stand alone without falling over; 1 kg. ground meat (2.2 lbs), 1/2 TO 1 cup rice (or more, depends how far it has to stretch), ground vegetables: zucchini, onion (optional - depends if you need to stretch the meat), 2 eggs, 2 slices of challah/bread (soaked in water), 1 TO 2 med. tomatoes, sliced 1 TO 2 med. onions, sliced 1/4 fresh parsley (approx.) 2 tsp. cinnamon, salt and pepper to taste, 2 tbs. tomato paste (thick) water

preparation: cut the top off the peppers and remove the seed. cover the bottom of a large pot with onions and on top of the onions place the tomato slices.

Mix the meat, veg. (optional), rice (start with only 1/2 cup and add if necessary). Squeeze out the water from the challah and crumble into the mixture, mix in eggs, 1 tsp. cinnamon, parsley and salt and pepper to taste.

Fill the peppers to 3/4. Place in pot. Add water to the top of the peppers. Add salt, pepper, 1 tsp. cinnamon and tomato paste. Bring to a boil and cook until ready on low-med. flame (2 hrs.). The water should reduce until you have a sauce on the bottom of the pot.

note: if possible, grind the veg. with the meat. Also, you can add wheat germ (1/4 cup) to the mixture. Posted to JEWISH-FOOD digest V96 #50

Date: Sun, 13 Oct 96

Source: FreeGroups.net
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5. Zabar's Black and White Cookies

Categories: None

Yield: 1 Servings

1 3/4 c Granulated sugar      
1 c  (2 sticks) unsalted butter; softened
4 lg Eggs
1 c  Milk
1/2 ts Vanilla
1/4 ts Lemon extract
2 1/2 c Cake flour
2 1/2 c All-purpose flour
1 ts Baking powder
1/2 ts Salt

-------------------FROSTING------------------------

4 c Confectioners' sugar
1/3 c Boiling water (up to 1/2)
1 oz Bittersweet chocolate

(Molly O'Neill) New York cookbook, c1992

1.Preheat the oven to 375 deg.F. Butter two baking sheets and set aside.

2. Make the cookies. In a large mixing bowl, combine the sugar and butter and mix by machine or hand until fluffy. Add the eggs, milk and vanilla and lemon extracts and mix until smooth.

3. In a medium bowl, combine the flours, baking powder, and salt and stir until mixed., Add the dry ingredients to the wet in batches, stirring well to combine. Using a soup spoon drop spoonfuls of the dough 2 inches apart on the prepared baking sheets. Bake until the edges begin to brown, 20 to 30 minutes. Allow to cool completely.

4. Make the frosting: Place the confectioner's sugar in a large bowl. Gradually add enough of the boiling water to the sugar, stirring constantly, until mixture is thick and spreadable.

5. Remove half of the frosting to the top half of a double boiler set over simmering water and add the chocolate. Warm the mixture, stirring, until the chocolate is melted and the frosting is smooth. Remove from the heat. With a brush, coat half the cookie with chocolate frosting and the other half with white frosting. Makes 2 dozen cookies.

Source: FreeGroups.net

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