This issue "X Y Z" 11-21-201
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Hi Everyone!
I hope you enjoy the recipes!

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Index
1. Xnipec Salsa
2. Yam Chiffon Pie
3. Yankee Turkey Stuffing New England Style
4. Zanzibar Chicken
5. Zelda's Strudel
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1. Xnipec Salsa

Categories: Mexican, Condiment, Ceideburg 2

Yield: 1 Servings

4 Habanero chiles, seeds and stems removed and diced
Juice of 4 limes
1 Onion, diced
1 Tomato, diced

We're having our annual "Fall Festival" here in Castro Valley, but it looks like it doesn't hold a candle to the Austin Hot Sauce Contest.

I really got a kick out of the paper. Austin looks like a very interesting place. Here's the Habanero salsa recipe. I would approach this with the greatest caution. ;-}

You don't find too many recipes for Habanero chiles. This is Pinch a Pollo restaurant's recipe for a delicious pico de gallo made with fresh Habaneros.

Soak the diced onion in the lime juice for at least 30 minutes. Add all the other ingredients and mix. Salt to taste. Serve with grilled fish or grilled chicken. Caution: Extremely hot!

From an article by Robb Walsh in The Austin Chronicle special edition promoting the Austin Hot Sauce Contest, 8/29/93. Courtesy, Sam Waring.

Posted by Stephen Ceideberg; September 11 1993.

Source: FreeGroups.net
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2. Yam Chiffon Pie


Categories: Bobbie - no, Desserts, Gelatin, Pies & tart

Yield: 8 Servings

1 Baked; (10") pastry shell
1 1/2 c Pre-cooked and peeled yams; about 3 med.
1 Envelope unflavored gelatin
3/4 c Firmly packed brown sugar
1 ts Cinnamon
1/4 ts Ground allspice; (up to 1/2) 1/2 ts Salt
3 Egg yolks
3/4 c Milk
3 Egg whites
1/4 c Sugar
1/2 c Frozen whipped topping; thawed

Mix the gelatin, brown sugar, spices and salt in a heavy saucepan. Beat egg yolks and milk until blended; add to gelatin mixture. Cook over Medium heat, stirring constantly, until gelatin and sugar are dissolved and mixture is slightly thickened, about 5 minutes. Remove from heat and blend in pureed yams. Chill, stirring occasionally until mixture mounds when dropped from a spoon. Beat egg whites until frothy. Gradually add the 1/4 cup sugar, continuing to beat just until stiff peaks are formed. Fold in the yam mixture and dessert topping. Turn into the baked pastry shell. Swirl top of pie using the back of a spoon. Chill thoroughly. Garnish with additional thawed whipped topping. and mixed candied fruit. Makes one 10" pie.

Recipe by: Family Weekly, January 3, '71

Source: FreeGroups.net
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3. Yankee Turkey Stuffing New England Style

Categories: Baldassari, Chicken

Yield: 1 Servings

14 c Bread (Firm), In Small Cubes (White, Whole Wheat Or A Mixture)
1 c Water (Or Chicken Stock Or Milk), Plus A Bit
1/2 c Butter, (1/2 To 3/4)
1 lg Onion (2 Cups), Diced
3 lg Celery Stalks (2 Cups), Diced
1/4 c Celery Leaves, Minced
1/3 c Parsley, Minced
2 ts Poultry Seasoning, (Bells)
Salt And Pepper, To Taste
2 lg Eggs, Lightly Beaten


For a 15 pound turkey. Put the bread cubes in a big bowl and pour on 1 cup liquid while tossing gently so it's evenly distributed. Set aside. In a wide skillet melt the butter over medium heat. Add the onion and cook, stirring occasionally, until it is translucent and limp but not brown. Add the diced celery and cook 10 minutes more or until it is limp. Stir in the celery leaves, parsley and poultry seasoning then pour the mixture over the prepared bread. Season lightly with salt and pepper then toss gently (stirring compacts the stuffing) until all is thoroughly combined. Taste for season and texture. The uncooked stuffing should be a little drier than you want the finished product to be, but not much;add liquid if necessary. Stir in the eggs last, after you've done all the pre-roast tasting you plan to do. Variations

With Oysters: Use milk for at lest part of the liquid. Drain 1 to 1 1/2 pints oysters, chop coarsely, and add to the mixture when you add the vegetables.

With Sausage and Apples: Prepare the bread as described above. Put 1 pound loose country sausage in a wide skillet, place over medium heat, and cook, breaking the meat into small lumps, until it is browned. Remove sausage with a slotted spoon and add to the bread bowl. Leave sausage fat in the skillet. Reduce butter to 5 tablespoons, add it to the sausage fat, and proceed to cook onions, etc., as described above. Reduce poultry seasoning to 1 1/2 teaspoons. Rinse (or peel if waxed), core and cut into small dice, 2 or 3 firm cooking apples such as Cortland or Northern Spy. Add to the bread mixture with the vegetables.

Recipe by: Dressed Birds? Stuffed Birds? Yankee Magazine November 1996

Source: FreeGroups.net
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4. Zanzibar Chicken

Categories: Chicken, Main dish

Yield: 4 Servings

3 lb Chicken thighs or drumsticks
2 ts Cinnamon
1/2 ts Salt
1/4 ts Freshly ground pepper
2 tb Vegetable oil
1 md Onion chopped
1 Clove garlic crushed thru a press
3/4 c Orange juice
3 tb Raisins
1/3 c Slivered almonds


Season chicken with cinnamon, cloves, salt and pepper. In a large frying pan, heat oil over medium-high heat. Add chicken, in batches if necessary, and cook, turning until browned, about 10 minutes. Remove and set aside. 2. Add onion to pan. Cook until soft, about 3 minutes. Add garlic and cook 1 minute longer. 3. Return chicken to pan. Add orange jui8ce and raisins. Cover, reduce heat and simmer 15 minutes until chicken is tender. Garnish with almonds.

Source: FreeGroups.net
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5. Zelda's Strudel

Categories: None

Yield: 1 Servings

---------------------DOUGH--------------------------

4 c Unsifted flour
2 Egg yolks (do not discard whites)
1/2 c Oil
1/2 c Sugar
1/2 Heaping teaspoon baking powder
Water

-----------------APPLE FILLING----------------------

3 Apples, or more
Walnuts
Raisins
1 Jar jelly (any flavour)
1 Lemon , juice of

OTHER NECESSARY INGREDIENTS:
2 Egg whites
1/4 c Oil
Extra oil
Cinnamon
Sugar

Mix dry ingredients.

Beat oil and eggs; mix with dry ingredients; add water until it feels like dough. Form into ball and chill.

Apple Filling:
Grind up the apples, walnuts, and raisins together.
Add the jelly and the lemon juice and mix well.

To Put Together the Strudel:
Divide dough into 5 parts.
Roll 1 part of dough out into a rectangular shape; make sure it is thin enough that you can see through it. Beat the egg whites with the oil; brush the dough with this mixture.
Spread apple filling on the dough.
Mix sugar and cinnamon and sprinkle some of this mixture on top of the filling.
Roll up the dough, starting from one of the long edges.
Brush top with oil; sprinkle generously again with sugar and cinnamon.
Cut slices, 1/2 or 3/4 of the way through; do not cut all the way to the bottom.
Repeat steps 2-8 until you have made as many strudels as you need.
Place strudels on either a very good non-stick cookie sheet or a greased cookie sheet.
Bake approximately 45 minutes to one hour in a 350 degree oven.

Posted to JEWISH-FOOD digest V97 #043

From: Richard A. Ifft

Date: Wed, 2 Oct 1996 07:49:34 -0700

Source: FreeGroups.net
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