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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Xxxx-Hot Carribbean Habanero Hot Sauce
2. Yabrak (Stuffed Green Peppers)
3. Yakitori - Japanese Broiled Chicken
4. Zabaglione
5. Zebra Bars
1. 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 additional amounts of desired ingredients until you achieve 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. 


From Glen Hosey's Recipe Collection Program

Date: Mon, 02 Sep 1996 12:02:26 -0400

From: Walt Gray
2. 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 18:09:42 PDT
3. Yakitori - Japanese Broiled Chicken

Categories: Outdoor gri, Poultry

Yield: 1 Servings      

3    Whole chicken breasts; skinned
1 bn Green onions
1/2 lb Chicken livers
2/3 c Soy sauce
1/3 c Dry sherry
2 ts Fresh ginger root; minced
1/4 c Water
1 ts Sugar

Remove any bone from the chicken. Cut into 1 inch cubes. Cut green onions into 3/4 inch lengths Cut the livers in half (optional)

Alternate the chicken cubes, scallions, and chicken livers on individual skewers (soaked in water, if bamboo). In a flat shallow glass or ceramic dish combine the remaining ingredients. Set the skewers in the soy mixture. Turn to coat all sides and let marinate 20 minutes, turning often or basting with the marinade. Grill the skewers 4-5 inches from hot coals or preheated broiler 8 minutes, turning often, until lightly brown and cooked through. Brush with marinade at least twice during cooking. Dip in toasted sesame seeds, if you wish.

NOTES : 1/4 teaspoon ground ginger can replace fresh ginger as many recipes vary with as many cooks, I'm sure the substitution of a = little vinegar for the sherry would be all right. perhaps a small onion cut in crescent shapes could substitute for the green onions. Recipe by: Jean Hewitt's International Meatless Cookbook

4. Zabaglione

Categories: Desserts

Yield: 3 Servings     

       4    Egg yolks
       2 tb Sugar, powdered
       2 tb Sherry

Beat egg yolks and powdered sugar till thick. Put in a heavy bowl over hot water. Beat constantly, adding a little sherry at a time, until the mixture starts to hold shape. Place immediately into heated cups for serving warm or cold. Use of marsala instead of sherry is traditional.

5. Zebra Bars

Categories: Bars, And, Squares

Yield: 24 Servings

1 1/2 c Chocolate chips      
       2 c  Flour
       1 ts Baking powder
       1 c  Unsalted butter; softened
       1 c  Packed light brown sugar
       2 lg Eggs
       1 ts Vanilla extract
     3/4 c Walnuts; chopped

Preheat oven to 350 degrees F.

Lightly butter a 13 x 9-inch baking pan.

Melt 1 cup of the chocolate chips in a small saucepan over low heat; cool slightly. (Or place the chocolate in a heat proof bowl and microwave on HIGH, stirring every 30 seconds, til melted, about 2 minutes.) Set aside.

Sift together the flour and baking powder; set aside.

In a large bowl, beat the butter and the brown sugar with an electric mixer until light and fluffy.

Beat in the eggs, one at a time, beating thoroughly after each addition. Beat in the vanilla.

Stir in the sifted dry ingredients til blended.

Transfer half of the mixture to a second bowl.

Stir the melted chocolate into one portion until blended. Spread the chocolate batter in the prepared pan.

Drop the remaining batter by tablespoonfuls onto the chocolate batter. Spread carefully into an even layer.

Sprinkle with the remaining 1/2 cup chocolate chips and the walnuts.

Bake on the center rack for 30 minutes, or until the edges begin to pull away from the sides of the pan.

Cool in the pan on a wire rack before cutting into bars.

Source: Bar Cookies A to Z by Marie Simmons p. 116 Chapters Publishing Ltd., Shelburne Vermont 1994 ISBN 1-881527-55-7

Recipe by: Bar Cookies A to Z by Marie Simmons p. 116

Posted to JEWISH-FOOD digest by Linda Shapiro, May 7, 1998

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