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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Kae's Southern Pumpkin Pie
2. Kroger's Seafood Pasta
3. Kuritsa S Paprikoy (Chicken Paprikash)
4. Kushli (Coconut and Cream of Wheat Dessert)
5. Kuzu Guvec (Lamb Casserole)
1. Kae's Southern Pumpkin Pie

Categories: None

Yield: 1 Servings

1 cn Pumpkin
1 c Sugar1/4 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 on Nov 06, 1998

2. Kroger's Seafood Pasta

Categories: Main dish, Pasta, Seafood

Yield: 4 Servings

1 pk Louis Kemp crab, lobster, or scallop delights
1 md Onion; chopped
1 sm Bell pepper; chopped
1 cl Garlic; minced
1 ts Dried oregano
2 tb Olive oil
2 cn Diced tomatoes; 16oz each
1 ts Oregano
Salt & pepper to taste
1 lb Pasta; any variety

In a skillet combine the oil, onion, bell pepper and garlic. Saute until the vegetables are tender. Add the tomatoes, oregano, salt and pepper; bring to a boil for 1 minute, then reduce the heat. Simmer for 10 minutes, add the Louis Kemp Delights and simmer for 3 minutes. Serve the sauce warm over pasta. Top with grated Parmesan cheese.

3. Kuritsa S Paprikoy (Chicken Paprikash)

Categories: Chicken, Russian, Main dish

Yield: 6 Servings

2 tb Butter, sweet
1 Onion, large; chopped
3 tb Paprika
3 tb Oil
1 Chicken, 4 lb
1 Pepper, green bell
1 Pepper, red bell
4 Tomato, large
Salt; to taste
Pepper; to taste
1/4 ts Marjoram
1 c Chicken stock
2 tb Sour cream
3 tb Cream, heavy
1 tb Parsley, fresh

Approx. Cook Time: 1:00

Melt the butter in a large Dutch oven over medium-low heat. Add the onion and saut, stirring occasionally, until softened; about 5 minutes. Add the paprika and stir until the onions turn reddish brown. In a large skillet, heat the oil over medium heat until it sizzles. Brown the chicken on all sides. Drain on a paper towel. Transfer the chicken to the Dutch oven with the onions. Add the peppers and cook over medium heat, stirring, for five minutes. Stir in the tomatoes, salt and pepper, marjoram, and the stock, then reduce the heat to low, cover the pot tightly, and simmer until the chicken is very tender; about 40 minutes.

Meanwhile, in a small bowl, whisk together the sour cream and heavy cream. With a slotted spoon, transfer the chicken to a heated platter. Whisk a little of the hot sauce into the sour cream mixture, then add the mixture to the sauce in the Dutch oven. Reduce over high heat until slightly thickened. Serve the chicken with the sauce spooned over it, sprinkled with a little paprika and parsley.

4. Kushli (Coconut and Cream of Wheat Dessert)

Categories: Indian, Vegan, Vegetarian, Desserts

Yield: 12 Servings

1 c Flour (all purpose)
1 pn Salt
1 pn Baking soda
6 tb Butter/oleo
1/2 c Water
1/2 c Coconut, fresh and shredded
2 tb Almonds, blanched
1 c Cream of wheat
1 c Sugar
10 Cardamom pods
2 tb Raisins
Vegetable oil for deep frying

Sift flour, salt and baking soda together. Rub in 2 tb butter/oleo. Prepare a stiff dough with some water, about 1/2 cup. Set aside.

To prepare the pastry filling, heat remaining butter/oleo in a skillet. Add coconut, almonds and cream of wheat. Cook until mixture is golden.

Remove seeds from the 10 cardamom pods.

Add sugar, cardamom seeds and raisins. Cook until sugar is completely dissolved, about 5 to 7 mins.

Divide dough into 12 equal portions. Roll each portion into a 4-in round. Place some filling on half of the round, leaving 1/4 inch border around the edge. Fold the other half over the mixture and seal edges completely.

Heat vegetables oil for deep frying. Fry the pastries until golden.

5. Kuzu Guvec (Lamb Casserole)

Categories: Casseroles, Meats

Yield: 8 Servings

1/2 lb Green beans
3 lg Tomato
1 md Eggplant
1/4 lb Okra
2 md Zucchini
3 Green bell pepper
2 Onion; chopped
2 Cloves garlic; chopped
3 tb Butter
2 lb Lamb; cubed 1"
1/2 c Water
2 Bay leaves
2 Potato; med
Salt; to taste
Pepper; to taste

Top, tail and string the beans. Skin tomatoes and cut into wedges. Cut off the stem of the eggplant, peel in strips and slice crosswise. Trim cone-shaped ends of okra. Scrape and slice zucchinis. Seed and cut bell peppers into 8 pieces.

Saute onions and and garlic in 2 tablespoons of butter. Add meat and saute for 15 minutes. Add water and bay leaves. Cover. Simmer until meat is tender. Transfer the meat mixture to an earthenware casserole dish.

Arrange potatoes in layers on top of the meat. Then place green beans, half of tomatoes, eggplants, okra, zucchinis, the rest of the tomatoes bell peppers in layers.

Add salt and pepper. Dot with the rest of the butter. Cover and bake in moderate oven until vegetables are tender. Hot water can be added if necessary.

Serve hot as main course with pilaf and salad. Posted to recipelu-digest by James and Susan Kirkland on Feb 02, 1998

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