This issue "K" 07-11-201
3

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Hi Everyone!
I hope you enjoy the recipes!
 

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Index
1. Kerala Fried Fish
2. Kettle Roast
3. Kevin's Avalanche Chile
4. Kids Love It Casserole
5. Krispie Almond Biscotti
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1. 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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2. Kettle Roast

Categories: Penndutch, Beef

Yield: 1 Servings

5 lb Rump roast
1/4 c Bacon drippings *or: 1/4 c Shortening
Ginger
Salt & pepper
2 Bay leaf
5 Cloves, whole
1 Sm Onion
1 c Water


Have roast tied so as to hold shape. Melt shortening in heavy iron skillet. Season the meat with the ginger, salt and pepper, and sear well on all sides. Add the bay leaves, cloves, onion and water, cover tightly, and let simmer about 4-1/2 hours. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

Source: FreeGroups.net
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3. Kevin's Avalanche Chile


Categories: None

Yield: 6 Servings

5 sl Bacon, diced
4 Breakfast link sausages, cut to 1/2 inch pieces
1 lb Ground chuck
2 md Red onions, chopped
4 Cloves garlic, minced
1 Dry habanero pepper, crushed
1/2 Stick celery, chopped
1/2 Zucchini squash, chopped (optional)
2 ts Worcestershire sauce
2 ts Cayenne powder
1/2 ts Dry mustard
1/4 ts Black pepper
2 cn (16 oz. ea.) Italian-style tomatoes
1 cn (16 oz.) pinto beans, drained
2 cn (16 oz. ea.) kidney beans, drained
1/2 cn Beer

Fry bacon and sausage in a large skillet until. Remove from skillet and drain well. Brown ground chuck with onions over medium heat; drain and add to Crock-Pot. Add bacon, sausage and remaining ingredients; stir well. Cover and cook on High setting 6 to 8 hours.

NOTES
I like the zucchini but my family doesn't. Follow your heart. You can, of course, use dry beans instead of canned beans. The beer burns off long before the chile is done, but it's necessary for flavor.

Posted to FOODWINE Digest 19 Dec 96

From: Kevin A Straight

Source: FreeGroups.net
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4. Kids Love It Casserole

Create a delicious meal for the whole family

From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

1 to 1-1/2 pounds ground beef
1 medium onion, chopped
1 clove garlic, minced
1 Tablespoon salad oil
1 (10-ounce) package frozen chopped spinach
Water
1 (16-ounce) can spaghetti sauce with mushrooms
1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
1/2 teaspoon salt
Dash pepper
1 (7-ounce) package shell macaroni, cooked
1 cup shredded American cheese
1/2 cup soft bread crumbs
2 eggs, well beaten
1/4 cup salad oil

TO PREPARE:

Brown beef, onion, and garlic in oil. Cook spinach according to package directions. Drain, reserving liquid. Add enough water to make 1 cup liquid. Combine liquid with spaghetti sauce, tomato sauce, tomato paste, salt, and pepper. Stir into meat mixture, and simmer for 10 minutes.

Combine spinach with macaroni, cheese, bread crumbs, eggs and oil. Spread in a 13 x 9 x 2-inch baking dish. Top with meat sauce. Bake at 350 degrees for 30 minutes. Before serving, let casserole stand for 10 minutes. This prevents the cheese from being stringy.

SERVES: 8 - 10

Copyright 1979 The Junior League of Baton Rouge, Inc. All rights reserved. Visit The Junior League of Baton Rouge website to purchase copies of River Road Recipes II and other fine cookbooks, or call (225) 924-0298.
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5. Krispie Almond Biscotti


Categories: Choco5

Yield: 1 servings

-------------------BISCOTTI------------------------
6 c Kellogg's Rice Krispies cereal
2 c Kellogg's Special K cereal
1 c Sliced almonds
1/4 c Butter or margarine
1 pk Regular marshmallows; (about 5 cups), (250 g. )
1/2 ts Almond extract

---------------CHOCOLATE COATING--------------------
1 pk Semi-sweet chocolate chips;(300 g. )
2 tb Butter or margarine
2 tb Water


Line two baking sheets with waxed paper.

In large bowl, mix together both cereals and almonds.

In large saucepan, melt 1/4 cup butter. Add marshmallows, stirring until melted and well blended. Stir in almond extract and cereal mixture until well mixed. Place half the mixture on each baking sheet. Using wet hands, form each mixture into a flat loaf, measuring about 4 by 15 inches and 1 inch high. Cool, cut horizontally into bars about one inch wide.

In saucepan, over low heat, melt chocolate chips, add remaining butter and water. If chocolate mixture is a bit thick for dipping, add a tablespoon hot water. Dip half of each cookie into chocolate mixture. Place on waxed paper lined baking sheets.

Refrigerate until set.

Makes 32 biscotti.

Per serving: 1454 Calories; 144g Fat (85% calories from fat); 30g Protein; 27g Carbohydrate; 184mg Cholesterol; 710mg Sodium

Recipe by: Angela Kesek of Sudbury, Ont.

Source: FreeGroups.net
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