This issue "X-Y-Z" 06-02-14

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Hi Everyone!
I hope you enjoy the recipes!

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Index
1. Xan's Rum Cake
2. Xnipec Salsa
3. Yabbies With Lime And Coriander
4. Y'all Come Casserole
5. Z Tejas' Chile Fudge Pie
6. Za-atar "pesto" Chicken
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1. Xan's Rum Cake

Ingredients:
1 French Vanilla instant
pudding mix
1 Yellow cake mix
1 Cup(s) Chopped pecans
1/2 Cup(s) Water
1/2 Cup(s) Wesson oil
1/2 Cup(s) Rum, cheap kind works as
well
4 Eggs
1 Stick real butter
1 Cup(s) Sugar
1/4 Cup(s) Rum

Directions:
This first recipe came from Gertoo of the ROTW group. Sprinkle nuts on bottom of greased bundt pan. Mix ingredients adding one egg at a time. Pour into pan and bake @ 350 F. for 1 hour.

Sauce: Boil together and pour over hot cake fresh from the oven. I poke holes into cake with serving fork so sauce can absorb into cake faster. If cake rises higher than pan just cut bottom off so it is level. Set cake aside overnight. Flip cake on serving platter. I normally loosen with hot water first just a little. Also a Christmas favorite - sounds a lot more complicated than it is -but a very pretty holiday recipe - enjoy!

Posted on Dec 13, 1997

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2315
Calories From Fat: 834
Total Fat: 98.1g
Cholesterol: 744mg
Sodium: 1718.5mg
Potassium: 741.7mg
Carbohydrates: 308.5g
Fiber: 10.5g
Sugar: 296.6g
Protein: 35.1g

Source: FreeGroups.net
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2. Xnipec Salsa

Number of Servings: 8

Ingredients:
1 Purple, red onion cut into 1/8" dice
4 Limes
3 Habanero chiles, cored seeded & minced
1/4 Cup(s) Cilantro, chopped
1 Teaspoon(s) Cumin, ground
1 Teaspoon(s) Garlic salt
2 Anaheim chiles, cored seeded peeled & diced
1/2 Red bell pepper, cored
2 Tomatoes, diced

Directions:
Pierce the limes. Place in a microwave safe bowl. Warm them in the microwave. Squeeze the juice into a non-metallic bowl. Add the onions, Habanero chiles, cilantro, cumin and garlic salt. Let stand for at least 30 minutes. Add the Anaheim chiles, red bell pepper and tomatoes. Blend thoroughly.

Yields 8 servings.

From the Chile-Heads recipe list.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 18
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 259.3mg
Potassium: 105.4mg
Carbohydrates: 5g
Fiber: 1.5g
Sugar: 1.4g
Protein: <1g

Source: FreeGroups.net
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3. Yabbies With Lime And Coriander
Base: Seafood
Number of Servings: 4

Ingredients:
1 Or 2 green chillies or to taste seeded and chopped very finely or crushed
2 Cloves Garlic, peeled and crushed
1 Firm ripe tomato, peeled seeded and diced finely
Salt and freshly ground Pepper
1 Tablespoon(s) Caster sugar
4 Tablespoon(s) Extra virgin oil
2 Tablespoon(s) Lime juice
1/2 Cup(s) Finely chopped coriander leaves
3 Tablespoon(s) White wine vinegar
1 Water
185 beer
1/2 Cup(s) Brown sugar
2 Tablespoon(s) Salt
1 Kilogram(s) Live yabbies

Directions:
Source: Vogue May'94 What Australians call crayfish (or crawfish, if you're from the South).They have some unique ones in Oz. The West Australian Marron is probably the most unique. It is black and very meaty. It is delicious, it has bigger claws, smaller tail section. Only the shell is black, the meat is pure white.

To make the dressing: mix the chilli, garlic, tomato, salt, pepper and sugar and cook in a frying pan with 1 tablespoon of the olive oil for 2or 3 minutes or until the mixture is soft. Remove from the heat and set aside to cool. Stir in the lime juice, coriander, vinegar and the remaining 3 tablespoons of olive oil and set aside for at least 1 hour to allow the flavours to develop. Taste for salt and pepper and set aside while you cook the yabbies.

To cook the yabbies: bring the water, beer, brown sugar and salt to the boil and cook for 5 minutes. Add the yabbies and boil for a further 5 to 6 minutes. Remove the yabbies with a slotted spoon, set aside until cool enough to handle, then remove the shells.

To serve: place the yabbies in a serving bowl, pour over the dressing and serve at once.

Bon Appetit - Exec.Chef Magnus Johansson

Posted to FOODWINE Digest by Abbott on Dec 26, 1997

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 358
Calories From Fat: 100
Total Fat: 11.9g
Cholesterol: 0mg
Sodium: 3909.8mg
Potassium: 1426.6mg
Carbohydrates: 77g
Fiber: 30.3g
Sugar: 34.5g
Protein: 10.9g

Source: FreeGroups.net
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4. Y'all Come Casserole

Number of Servings: 15

Ingredients:
2 Pound(s) Ground beef, browned
1 Onion, chopped and fried lightly
1 large noodles wide cooked
15 Ounce(s) Peas, canned with juice 1 can
15 Ounce(s) Corn, canned with juice 1 can
1 Can pimento
1 Can Tomatoes
1/2 Green pepper, diced or chopped
1 #2 tamales cut in 1/2" pieces sometimes I put in more
1/2 Pound(s) Nippy cheese, Colby is what I usually use grated
1 Whole pitted ripe olives optional sliced
2 Cream of Mushroom Soup
1 Pint(s) Half and Half
1 Teaspoon(s) Paprika
2 Teaspoon(s) Chili powder
2 Teaspoon(s) Seasoning salt
Salt & pepper to taste
Potato chips or corn flakes I like the potato chips

Directions:
Place everything in large baking dish (I use a roasting pan) and blend well. Cover with potato chips or corn flakes (I usually crush potato chips with hands when placing on top). Bake slowly at 325 degrees for approximately one hour or bubbly.

Posted on Mar21, 1997

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 292
Calories From Fat: 160
Total Fat: 18g
Cholesterol: 72.7mg
Sodium: 509mg
Potassium: 374.1mg
Carbohydrates: 7.9g
Fiber: 1.5g
Sugar: 1.9g
Protein: 24.2g

Source: FreeGroups.net
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5. Z Tejas' Chile Fudge Pie

Base: Pies

Ingredients:
2 Teaspoon(s) Ancho puree*
1/2 Pound(s) Butter
1/2 Cup(s) Chopped walnuts
1/2 Cup(s) Chopped pecans
2 Eggs
1/2 Cup(s) White sugar
1/2 Cup(s) Brown sugar
1/2 Cup(s) Flour
1 Cup(s) Semisweet chocolate chips
9 inch unbaked pie shell

Directions:
For ancho puree: Ancho chiles, which are dried poblanos, are dark brown peppers found in the produce section. Remove seeds and stem from one ancho chile pepper. Place ancho in a small saucepan with water to cover. Bring to a boil and simmer until ancho is tender. Puree in a food processor. Melt butter and let cool to warm. Toast pecans and walnuts until lightly brown. Beat eggs well and then add sugars and flour. Beat until smooth. Add warm butter and mix well. (It is important for butter to be warm so chocolate chips will melt some.) Add chile puree. Stir in nuts and chocolate chips. Pour filling into pastry shell and bake at 325 degrees for 45 to 60 minutes until done.
From The Austin American Statesman Typed by jessann :)
Posted on Mar 25, 1997

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3979
Calories From Fat: 2758
Total Fat: 321.9g
Cholesterol: 859.6mg
Sodium: 218.6mg
Potassium: 887mg
Carbohydrates: 278.5g
Fiber: 20.7g
Sugar: 111.1g
Protein: 42g

Source: FreeGroups.net
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6. Za-atar "pesto" Chicken

Number of Servings: 4

Ingredients:
1 Roasting chicken, 5-6 lbs
6 Lemons, halved up to 8
3/4 Cup(s) White wine or chicken stock
6 Cloves of garlic, chopped
1 Shallot, chopped you can
substitute green onions aka scallions or chives
2 Teaspoon(s) Thyme
2 Teaspoon(s) Sumac
2 Teaspoon(s) Sesame seeds
1 Teaspoon(s) Oregano
1/2 Teaspoon(s) Ground cumin
1/2 Teaspoon(s) Salt
1/2 Teaspoon(s) Red pepper flakes
1/4 Cup(s) Olive oil, approximately

Directions:

Source: St Mary Mead Archives

Preheat oven to 425:F. Mash chopped garlic and shallot into a paste. Add sesame seeds, and grind into paste. Seeds will not completely grind finely. Combine the rest of the herbs and spices into the paste and mix well. Dribble olive oil slowly into paste until a spreadable mixture is obtained. Rinse chicken and pat dry with paper towels. Stuff cavity with lemon halves. Cavity will be quite full. Spread "pesto" over chicken. Pour the wine or stock into roasting pan. Place chicken in oven; roast at 425:F for 15 minutes, then lower heat to 350:F. Cook about an hour-and-a-half (juices will run clear when leg is pierced) or, if using thermometer to 150:F. Take chicken out of oven, and let rest for 10-15 minutes before carving. Deglaze the roasting pan with more wine or stock (place pan on stove with high heat, pour liquid into pan and scrape all brown bits up from the bottom of the pan). Reduce sauce until very slightly syrupy. Strain sauce through sieve into gravy boat.

Posted to JEWISH-FOOD digest V97 #250 by Brian Mailman on Sep 16, 1997

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 747
Calories From Fat: 485
Total Fat: 53.9g
Cholesterol: 243.8mg
Sodium: 521.1mg
Potassium: 732.5mg
Carbohydrates: 4.3g
Fiber: <1g
Sugar: <1g
Protein: 58.1g

Source: FreeGroups.net
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