This issue "K" 07-17-14

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]

1. Kansas City Barbecued Brisket
2. Karahi Chicken
3. Karmel Glaze Apple Cake
4. Kat's Vegan Pizza
5. Kielbasa, Veggies and Cheese
1. Kansas City Barbecued Brisket

5 Pound(s) Brisket of beef, up to 6
1/4 Cup(s) Liquid Smoke
3 Chopped onion
1 Garlic clove, peeled and
Salt and freshly ground
pepper to taste
3 Tablespoon(s) Brown sugar
1 16 ounces bo ketchup
1/2 Cup(s) Water
2 Tablespoon(s) Worcestershire sauce
1 Tablespoon(s) Dry mustard or 1 1/2 tablespoons dijon mustard
2 Teaspoon(s) Celery seasoning, optional
6 Tablespoon(s) Pareve margarine

Wash and dry the brisket and sprinkle with 2 tablespoons of the liquid smoke. Wrap in heavy duty aluminum foil and marinate over night.The next day open the foil, sprinkle on the chopped onions, garlic, and pepper. Rewrap everything in the foil and bake in a preheated 325 degree oven for 5 hours. Meanwhile combine the remaining 2 tablespoons liquid smoke, the brown sugar, ketchup, water, Worcestershire sauce, mustard, celery seasoning, margarine, and salt and pepper. Simmer, uncovered, for about 30 minutes. Remove the foil, slice the brisket thinly, and pour the sauce over all. Raise the oven to 350 degrees and reheat, covered, for 30 minutes.

Yield: 10 servings

NOTES : Recipe courtesy of Joan Nathan, "The Jewish Holiday Baker" and "Jewish Cooking in America"
Recipe by: Cooking Live Show #CL9033Posted to MC-Recipe Digest by "Angele and Jon Freeman" on Feb 7, 1998

2. Karahi Chicken

Base: Poultry

2 Tablespoon(s) Ghee
3 Crushed garlic cloves
1 Chopped onion
2 Tablespoon(s) Garam masala
1 Teaspoon(s) Ground coriander seeds
1/2 Teaspoon(s) Dried mint
1 Bay leaf
1 1/2 Pound(s) Diced boneless chicken
1 Cup(s) Chicken stock
1 Tablespoon(s) Chopped fresh coriander
Naan bread/chapatis to serve

Heat the ghee in a karahi, wok or large heavy frying pan and add the garlic and onion. Stir for about 4 minutes until the onion is golden. Stir in the garam masala, ground coriander, mint and bay leaf. Add the chicken stock and cook over a high heat, stirring occasionally, for about 5 minutes. Add the stock and simmer for 10 minutes, until the sauce has thickened and the chicken juices run clear. Stir in the fresh coriander, salt to taste and serve immediately with naan bread or chapatis. Taken from the complete book of indian cooking, Paragon Press. Posted by Matt on Sep 03, 1997

3. Karmel Glaze Apple Cake

Base: Fruits

1/2 Cup(s) Shortening
1 1/2 Cup(s) Sugar
2 Eggs, beaten
1 Teaspoon(s) Salt
1/2 Teaspoon(s) Cinnamon
1/2 Teaspoon(s) Nutmeg
1/4 Teaspoon(s) Allspice
1 Teaspoon(s) Baking Powder
1/2 Teaspoon(s) SODA
2 Cup(s) Flour
1/4 Cup(s) Water
2 Cup(s) Apples, grated or small
1 Cup(s) Nuts, chopped
2 Teaspoon(s) Butter
2 Teaspoon(s) Cream, not canned
1 Teaspoon(s) White corn syrup

For cake: mix in order given put in a cake pan 9X13 bake in a pre heated oven 350 for 35 to 40 minutes. Let cool and put on glaze.

GLAZE: to make glaze put in sauce pan bring to boil, let cool, put on cake. I never use the glaze the cake tastes great without it. This is another one out of g-mas book from the 1920's formatted by Diana Lewis. the cake will be tacky when cooled.

Posted by Nancy Berry on Sep 09, 1997

4. Kat's Vegan Pizza

1 Cup(s) Flour
1 And a half cup flour
1 Cup(s) Water
2 Tablespoon(s) Shortening
1 Dry yeast
1 16-oz dairy free pizza
1 Tomato
1 Cup(s) Sliced mushrooms
1/2 Cup(s) Chopped onion
Spray oil
1/8 Cup(s) Nutritional yeast
Red pepper flakes
Any other veggies or spices you'd like to add Spinach is great! so is veggie pepperoni/bacon from your local HFS

Add the dry yeast to the one cup of water, add shortening and one cup of flour. Gradually add the remaining one and a half cups of flour. Place in a bowl, cover with a damp towel and let rise in a warm place for 30 minutes. Place on a greased pizza pan (you can use spray oil on it), press down firmly and set aside. Lightly stir fry the veggies in the spray oil. Place pizza sauce on crust, then put veggies. Top with seasonings, sprinkle nutritional yeast flakes. Bake at 425 F for 25 to 30 minutes. Posted by Kat on Feb 19, 1997.

5. Kielbasa, Veggies and Cheese

Categories: Meat

Yield: 3 Servings

4 oz Uncooked rotini (spiral pasta)(about 1-1/2 cups)
1 pk (10-oz) Green Giant Frozen Broccoli; Cauliflower and Carrots in Cheese Sauce
8 oz Kielbasa cut in half lenthwise and sliced
1/4 c Water

Cook rotini to desired doneness as directed on package. Drain; return to saucepan. Add vegetables in cheese sauce, kielbasa and water to cooked rotini. Cook over medium heat until vegetables are crisp-tender and mixture is hot, stirring occasionally.




From <Meals In Minutes>, a Pillsbury Classic Cookbook.


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