This issue "K" 12-06-2012

 A CraftELady Mailing

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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. Kathy Smith's Rich Chocolate Cheesecake
3. Kat's Chunky Chicken Stew
4. Kentucky Rice Burgoo
5. Kerala Fried Fish
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1. Kae's Southern Pumpkin Pie

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!!!!

Posted to JEWISH-FOOD digest by Kae Morrison

Source: FreeGroups.net
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2. Kathy Smith's Rich Chocolate Cheesecake

Categories: Choco3

Yield: 16 servings      

1 ts Reduced-calorie margarine
6    Chocolate wafers; crush; or
1/3 c  Chocolate Teddy Grahams; crushed
16 oz Light cream cheese
1 c  Sugar
1 1/2 c Low-fat cottage cheese
1/2 c Unsweetened cocoa powder
1/4 c All-purpose flour
2 ts Vanilla extract
1/2 ts Almond extract
1/4 ts Salt
1/2 c Liquid egg substitute; or 2    Eggs
       Fresh berries; garnish; opt


Preheat oven to 300~. Grease the bottom of an 8-1/2x11 springform pan with margarine. Sprinkle chocolate wafer crumbs into the pan. Set aside. In processor add cream cheese, sugar, cottage cheese, cocoa, flour, extracts and salt; process until smooth. Add egg substitute and process just until blended. Slowly pour mixture over crumbs in pan. Place a small pan of boiling water in the corner of the oven (this helps prevent the cheesecake from cracking on the top). Bake for 65-75 minutes or until cheesecake is set. Cool in pan on wire rack. Cover and chill at least 8 hours. Remove sides of pan and transfer cake to a serving platter. Garnish with berries, if desired.

Source: FreeGroups.net
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3. Kat's Chunky Chicken Stew


Categories: Poultry, Soups & ste

Yield: 6 Servings

      2 1/2 lb Skinless chicken breasts      
      2 c  Carrots; cut into 1" pieces
      2    Onions; cut into quarters
      3    Stalks celery; cut into 1" pieces
      3    Potatoes; cut into 1" pieces
   1/4 ts Dried rosemary
   1/4 ts Thyme      
      1 c  Chicken broth
           Salt and pepper


Place chicken pieces in a crock pot and slow cook for at least 6 hours on high. Remove chicken and reserve liquid. Bone chicken and cut into medium pieces.

Place carrots, onions, celery and potatoes in crockpot. Add broth and chicken liquor to cover vegetables. Slow cook on high for 8 hours.

Add rosemary, thyme, salt, pepper and chicken and cook for another hour. Serve hot.

Recipe by: Katherine Rodman

Source: FreeGroups.net

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4. Kentucky Rice Burgoo

Serves: 6
Prep time: 50 min
Meal Occasion: Main Dish, Lunch, Dinner
Cuisine Type: American, American South


Ingredients

1 tsp. salt
1/4 cup flour
2 Tbsp. vegetable oil
1 tsp. black pepper
1/4 tsp. cayenne pepper
2/3 cup corn thawed
3/4 tsp. garlic powder
6 small chicken legs
1/4 lb. beef cut into 3/4" cubes
1/4 lb. lamb cut into 3/4" cubes
1 small green pepper seeded and cut into 1/4" strips
2/3 cup lima beans thawed
3/4 cup onion chopped
2 large garlic cloves crushed
1 can whole peeled tomatoes
1 cup UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice





Instructions

1. Combine flour, salt, and garlic powder.
2. Coat chicken legs with seasoned flour.
3. Heat oil in 12-inch skillet until hot but not smoking.
4. Brown chicken legs on all sides, turning frequently, 12 to 15 minutes.
5. Remove from skillet and drain on paper towels.
6. Add beef, lamb, onion and garlic to skillet. Cook, stirring often, until meat is browned and onion is tender.
7. Drain and coarsely chop tomatoes, reserving juice.
8. Add tomatoes and juice to skillet with rice, black pepper, cayenne pepper and reserved chicken legs. Bring to a boil.
9. Reduce heat. Cover tightly and simmer 20 minutes.
10. Stir in green pepper, corn and lima beans. Remove from heat.
11. Let stand covered until most of liquid is absorbed, about 5 minutes.

Source: Uncle Ben's
 
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5. Kerala Fried Fish


Categories: Taste3

Yield: 1 servings

2 tb Finely grated onion

-----------------SPICE MIXTURE----------------------


2 1/2 ts Ground coriander
1 ts Ground black pepper
3/4 ts Cayenne pepper      
   1 ts Finely grated garlic
      1 ts Salt
      2 tb Vegetable oil
      2 lb Small fish; (whole black bass)
      1 c  All purpose flour
           Buttermilk
      2 tb Vegetable oil


Combine onion, spice mixture, garlic, salt, and 2 tablespoons oil to form a paste. Smear paste over the fish, to cover completely. Refrigerate, covered for 1 hour.

When ready to fry, dredge fish pieces in buttermilk and then the flour.

In a large nonstick frying pan over a medium heat, heat 2 tablespoons of oil until very hot. Place fish pieces in oil without crowding (fry in two batches if necessary, adding more oil if needed). Fry, turning once, until golden brown and cooked through.

Yield: 8 Servings

Source: FreeGroups.net

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