This issue "K" 
04-17-14

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Hi Everyone!
I hope you enjoy the recipes!

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Index
1. K C's Homemade Barbecue Sauce
2. Kaeng Gung Sapporot (prawn Curry With Pineapple)
3. Kale-and-spinach Bake
4. Kick-Off Nachos
5. Kid's Choice Turkey Quesadilla (Hl)
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1. K C's Homemade Barbecue Sauce

Number of Servings: 12

Ingredients:
Stephen Ceideburg
4 Pound(s) Fresh tomatoes, diced
1/2 Cup(s) Chopped onion
2 Garlic cloves, chopped
1/2 Teaspoon(s) Thyme leaves
1 Teaspoon(s) Basil leaves
1 Cup(s) Fresh lemon juice
1 Cup(s) Cider vinegar
1/2 Cup(s) Brown sugar
4 Teaspoon(s) Paprika
1 Tablespoon(s) Salt
2 Teaspoon(s) Cayenne

Directions:
Cook the tomatoes with onion, garlic, thyme and basil in a heavy bottomed saucepan for 25 to 30 minutes. Rub the mixture through a sieve (if you don't want pulp). Add lemon juice, cider vinegar, brown sugar, paprika, salt and cayenne pepper. Bring to a boil. Pour the sauce into sterilized 1/2-pint jars. Put on lids and process in a boiling water bath (212 degrees F.) for 10 minutes after water reaches boiling point. Store for future use. When it's time to use, spoon the sauce into a saucepan and add 1 tablespoon oil; bring to a boil. Makes six 1/2-pint jars.

PER TABLESPOON (without added oil): 10 calories, 0 g protein, 2g carbohydrate, 0 g fat, 0 mg cholesterol, 49 mg sodium, 0 g fiber.

From Vernell Davis, K.C Barbecue.From an article by Heidi Haughy Cusik in the San Francisco Chronicle, Posted by Stephen Ceideburg
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2. Kaeng Gung Sapporot (prawn Curry With Pineapple)

Ingredients:
Peanut Oil
1/4 Cup(s) Onion, chop fine
3 Tablespoon(s) Dried shrimp, chop fine
3 Tablespoon(s) Lemon grass, chop fine
3 Tablespoon(s) Galangal, chop fine
1/2 Teaspoon(s) Shrimp paste
1 Teaspoon(s) Chili paste, up to 4
2 Cup(s) Coconut milk
1 Tablespoon(s) Fish sauce
1 Teaspoon(s) Palm Sugar
1 Pound(s) Shelled prawns
2 Cup(s) Pineapple chunks

Directions:
Here's a few Thai Prawn recipes - one for soup and two curries. If you are not familiar with some of the ingredients, any Asian grocery store will be able to help you. I got these recipes from "The Lemon Grass and Galangal Cookbook".

Heat wok. Add peanut oil, onion, dried shrimp, lemon grass, galangal, shrimp paste and chili paste. Stir fry for 2 minutes until oil is aromatic. Add coconut milk, fish sauce and palm sugar and bring to a boil. Reduce to half. Add prawns and pineapple, simmer 3-4 minutes. 

Yield - 4 cups
From: Serene Ong Thu, 12 Sep 1996
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3. Kale-and-spinach Bake

Servings: 4

Ingredients:
2 Teaspoon(s) Olive oil
1 Cup(s) Onion, finely chopped
2 Cloves garlic, minced
9 3/4 Cup(s) Kale, fresh tightly packed
and chopped about 1 pound
6 1/3 Cup(s) Spinach, fresh tightly packed and chopped about 1
Vegetable cooking spray
3/4 Cup(s) Plain lowfat yogurt
1/4 Cup(s) Parmesan cheese, grated
2 1/2 Tablespoon(s) All-Purpose Flour
1/8 Teaspoon(s) Salt
1/8 Teaspoon(s) Pepper
1 Pound(s) Cottage cheese, lowfat 1%
2 Eggs
1 Egg white

Directions:
Heat oil in a Dutch oven over medium heat. Add onion and garlic; saute 3 minutes. Add kale and spinach, stirring well. Reduce heat to medium-low; cover and cook 20 minutes or until wilted, stirring occasionally. Remove from heat, and spoon into a 2-quart baking dish coated with cooking spray. Set aside. Position knife blade in a food processor bowl; add yogurt and next 8 ingredients. Process until smooth. Pour yogurt mixture over greens, stirring gently. Sprinkle with 1 1/2 tablespoons Parmesan cheese. Bake, uncovered, at 350F for 40 minutes. 

Recipe by: Cooking Light 
Posted on Feb 27, 1998
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4. Kick-Off Nachos

Categories: Nachos, Southwest

Yield: 6 Servings

1 cn Campbell's condensed Cheddar cheese soup (10 3/4 oz)
1/2 c Salsa
1 pk Tortilla chips (10 oz)
Chopped tomato
Sliced green onions
2 cn Early California sliced pitted ripe olives, drained

In 1 1/2 quart saucepan, combine soup and salsa. Over low heat, heat through, stirring often. Serve over tortilla chips. Top with tomato, onions and olives. Serves 6.TIP: If desired, warm chips in microwave. Divide tortilla chips between 2 microwave-safe plates. Microwave 1 plate at a time, uncovered, 1 1/2 minutes.

From Tuscon area newspapers, 1994, 3rd quarter,
courtesy of Mike Orchekowski.

Source: FreeGroups.net
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5. Kid's Choice Turkey Quesadilla (Hl)

Categories: None

Yield: 1 Servings

1 Flour (10-inch) tortilla
5 oz Low sodium jack cheese, shredded
5 oz Herb roasted turkey, sliced thin

Preheat a non-stick 10-inch saute pan and lightly spray low-fat olive oil spray on bottom. Place the tortilla down inside the pan and on one half sprinkle half of the jack cheese. Layer with turkey slices on top and remainder of the cheese.

Fold over the tortilla in the saute pan and press down firm with a metal spatula. Cook until lightly browned (about 3 minutes). Turn the quesadilla and brown. When cheese has melted and quesadilla is lightly browned on both side, transfer to chopping surface and cut into three triangles. Serve with approximately 2 tablespoons of jicama slaw and tropical salsa (recipes to follow).

Yield: 1 serving (Courtesy of Exec. Chef Alex Askew, Night Gallery, NYC)

Recipe by: TVFN: RECIPE FOR HEALTH BONUS RECIPE Posted by Shermeyer-Gail) on May 29, 1997

Source: FreeGroups.net
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