This issue "XYZ" 08-26-201

 A CraftELady Mailing

For a complete list of mailings, click here.

Going on vacation? Please Hold Mail  Change of Address? 

Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Xim-Xim De Galinha (Chicken W/peanuts and Cashews)
2. Yakimandu
3. Yam and Apple Casserole
4. Zabaglione Sauce for Fresh Fruit Salad
5. Zero Cholesterol Oatmeal Cookies
1. Xim-Xim De Galinha (Chicken W/peanuts and Cashews)

Categories: Chicken, Brazilian

Yield: 4 Servings

1 3- to 4-pound chicken, cut into serving pieces
Juice of 2 lemons
Salt&Black pepper to taste
1/4 lb Dried smoked shrimp, shelled
1 Large onion, quartered
2 Med. ripe tomatoes, peeled, seeded, coarsely chopped
2 tb Pure olive oil
1 Clove garlic, minced
3/4 c Water
1 lb Jumbo shrimp
4 Preserved malagueta peppers or to taste
2 tb Ground roasted cashew nuts
1 tb Ground roasted peanuts
1/2 tb Minced fresh ginger
3 tb Dende oil*

*can replace with a mixture made from 1 cup vegetable oil and 3 tablespoons annatto seeds that have been soaked for 12 hours.

Marinate the chicken in the lemon juice, salt, and pepper for half an hour. Grind the dried shrimp in a food processor with the onion and tomatoes into a thick paste. In a large saucepan, heat the oil over medium heat. Add the garlic and cook, stirring, until browned. Add the onion, tomato, and shrimp paste and the drained chicken pieces. Brown the chicken pieces on all sides, then add 1/4 cup of the water bit by bit, cover the pot, reduce the heat to low, and cook for 35 to 40 minutes, or until the chicken is almost cooked. Be sure that the mixture does not boil and stir occasionally so that the chicken pieces do not stick to the pan. Add the jumbo shrimp, malagueta peppers, and ground nuts. Check the seasonings. Add the ginger and remaining water and finish cooking by bringing the mixture to a boil. When ready to serve, drizzle the dende over the xim-xim and cook for a few more minutes. Serve hot with white rice and Farofa. ----

2. Yakimandu

Categories: Appetizers, Oriental

Yield: 40 Servings

1/2 lb Nappa cabbage
3/4 ts Salt
8 oz Minced or ground beef chuck
3/4 c Chopped scallion
1 Garlic clove; minced
1 tb Soy sauce
2 ts Sesame seeds; toasted slightly crushed
2 ts Sesame oil
1/4 ts Ground pepper
40 Wonton wrappers

Sprinkle the cabbage leaves with 1/2 tsp salt and let stand about 15 minutes until they wilt. Squeeze out any moisture, then rinse and dry the leaves. Chop the cabbage. In a bowl combine the cabbage, beef, scallions, garlic, soy sauce, sesame seeds, sesame oil, pepper and 1/4 tsp salt and mix thoroughly. To make each dumpling, place 1 1/2 teaspoonful filling in the center of a wrapper using two spoons. Fold the wonton wrapper in half to form a semi-circle (if using round wrappers) or a triangle (if using square wrappers). Seal the edges by moistening them with a little water and pinching them. You may freeze the dumplings at this point on a cookie sheet or continue to use them by frying, steaming or in a soup.

To Fry: Heat oil in a wok or frying pan to 360 degrees. Fry about 10 at a time for 3 minutes or until golden.

To Steam: Arrange on lightly oiled plate, but do not let them touch each other. Pour about 2 inches of boiling water into a wok, set the plates in the steamer and set the steamer in the wok. Cover the steamer and cook over medium heat for 20 minutes.

Skillet Method: In a 12" skillet heat 2 tablespoons of oil until hot. Fill the skillet with mandu, making sure that they do not touch. Cook until the bottoms brown; about 1 minute. Add 1/3 cup water or beef broth to the skillet and cover and cook for about 10 minutes.

Serve Yakimandu with Dipping sauce.

Yakimandu Dipping Sauce

Categories: Sauces, Oriental, Appetizers

Yield: 4 Servings

4 tb Soy sauce
1 Garlic clove; minced
1/2 ts Sugar
1 1/4 ts Rice vinegar
1/4 ts Ground chile pepper
4 ts Minced green onion
1 1/4 ts Sesame seeds; toasted
1 1/4 ts Sesame oil

Combine all ingredients in a bowl and stir until everything is combined.

3. Yam and Apple Casserole

Categories: Mcdougall, Casserole, Vegetables, Fruit

Yield: 4 Servings

2 Sweet potatoes, medium
1 Apple, baking, large
1/4 c Applesauce
1/2 c Water

Peel the sweet potatoes and slice thinly. Core the apple and cut into thin slices. (May peel, if desired). Layer the apples and sweetpotatoes into a square baking dish. Combine applesauce and water and pour over the layered ingredients. Sprinkle with cinnamon, if desired. Cover and bake at 400 degrees for 40 minutes. May be served hot or cold.

From: The McDougall Health-Supporting Cookbook, Volume One, Mary McDougall

4. Zabaglione Sauce for Fresh Fruit Salad

Categories: Canadian li, Desserts, Sauces

Yield: 8 Servings

8 Egg yolks
1 c Icing sugar
2/3 c Dry white wine or orange juice
1 tb Grated orange rind
2 tb Orange liqueur; (optional)
4 Egg whites

In top of double boiler over simmering water, combine yolks with icing sugar. Using electric mixer, beat until foamy, about 1 minute. Gradually pour in wine, beating for about 5 minutes longer or until sauce doubles in volume and thickens; transfer to bowl. Stir in orange rind and liqueur if using. Beat egg whites until stiff glossy peaks form. Stir about one quarter into sauce; fold in remainder. Makes about 4 cups sauce. Formatted by Carole Walberg

NOTES : Spoon this luxurious wine sauce over a selection of fresh fruit. Recipe by: Caroline Parry, Canadian Living

5. Zero Cholesterol Oatmeal Cookies

Categories: Cookie

Yield: 14 Servings

2/3 c Packed light brown sugar
2/3 c Honey
6 tb Light corn-oil spread
1/4 c Thawed frozen no-cholesterol egg substitute
2 ts Vanilla extract
1 c All-purpose flour
1 c Whole-wheat flour
1/2 c Wheat germ
1 1/2 ts Baking soda
3/4 ts Salt
2 1/2 c Quick-cooking or old-fashioned oats (uncooked)

From: "Kathy Klipec Crow"
Date: Mon, 16 Aug 93

I saw a request for low fat oatmeal cookies a little while back. This recipe was in a collection of recipes modified for lower fat and cholesterol levels than in traditional versions found in the March 1993 issue of Good Housekeeping magazine.

Preheat oven to 375F. In large bowl, with mixer at medium speed, beat brown sugar, honey, corn-oil spread, egg substitute and vanilla extract until smooth. With mixer at low speed, beat in all-purpose flour, whole-wheat flour, wheat germ, baking soda, and salt until blended. With spoon, stir in oats.

Spray 2 large cookie sheets with nonstick cooking spray. Spoon dough by level 1/3 cup measures onto cookie sheets, about 3 inches apart. With floured hands, roll dough into balls.

Bake cookies 12 to 15 minutes until golden; remove to wire racks to cool. Store cookies in tightly covered container. Makes about 14 jumbo-size cookies. Each cookie: about 250 calories, 5 g fat, 0 mg cholesterol, 245 mg sodium.


Own A Traffic Exchange!
The Corner Gift Shop
Money Making Sites
Deals 'n Cash PTR up to $.05 per email, $.02 per referral's read email. 
Payout $30.00
They pay you to read emails!  $.02 per email, payout at $25.00

SurveySavvy Get Paid For Your Opinion

Socratic Forum  Another REAL Survey Company
CraftE's Sites:

Play for Fun, Play for Cash

More Coupons!

Place your ad-- any ad...  FREE
CraftE's Birthday Club   Come Join the Fun!

Need to find something? 


Recipe Archives

CraftE1Ldy is a registered mailer with Community Action Team (CAT) of 
America Online, Inc. 2000
Call 888-265-3733 - AOL Tech Support: 888-346-3704

A CraftELady Mailing
Julia G
Tulare CA


Please support my sponsors. Thank you! :-)

clixGalore Merchant Referral Program  

Best Value for 100 Calories

Bare Necessities

Affordable Dental Coverage Join Today

button - Part Photos & Diagrams. Live Help. Same Day Shipping. Return Any Part.

 125 x 125 Educational Gamesbutton



Free Christmas & Holiday Crafts

Earn Income Online Too!

Adorable Beauty Implements by Venus Worldwide  

Join the Ipsos Survey Panel

copyright 2004-2013