This issue "D" 10-02-14

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ] http://www.acrafteladymailing.com/recipes/archives.html

Index
1. Dabo
2. Dad Maines' Kfc Fried Chicken
3. Daetscher
4. Daikon And Kombu In Orange Sauce
5. Divinity Recipe
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1. Dabo

Base: Breads

Ingredients:
1 Teaspoon(s) Dry yeast
2 Tablespoon(s) Baking Powder
3 Cup(s) Water, lukewarm
2 Egg yolks
1 Teaspoon(s) Salt
1 Tablespoon(s) Sugar
1 Tablespoon(s) Corn oil
4 Cup(s) Flour

Directions:
Dabo is a special Sabbath bread. In mixing bowl, dissolve dry yeast and baking powder in the water. Mix in egg yolks, salt, sugar and oil. Add the flour and prepare a smooth dough by kneading for 5 minutes. Let dough rise in a covered bowl at room temperature for about 6 hours. Punch down. In lightly oiled large round skillet, place the dough. Cover pan and let dough rise for 1 hour. Cook it still covered, over gas or electricity on the top of the stove at low heat for 25-30 mins. Turn the loaf over and bake on the other side 5 mins more. Serve at room temperature.

Nutrition (calculated from recipe ingredients)
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Calories: 2104
Calories From Fat: 223
Total Fat: 25.3g
Cholesterol: 361.9mg
Sodium: 5368.4mg
Potassium: 618.7mg
Carbohydrates: 404.7g
Fiber: 14.6g
Sugar: 14.1g
Protein: 58.6g
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2. Dad Maines' Kfc Fried Chicken

Base: Poultry

Number of Servings: 5

Ingredients:
2 Cup(s) Potato Buds
1/2 Cup(s) Potato Pancake Mix
1/2 Teaspoon(s) Garlic powder
1 Teaspoon(s) Onion powder
1/4 Teaspoon(s) Chili powder
1 Teaspoon(s) Paprika
1 Tablespoon(s) Season salt
1 Tablespoon(s) Emeril Essence
2 Eggs
1 Cup(s) Buckwheat flour
1 Salt to taste
1 pepper to taste
3 Pound(s) Chicken parts
2 Cup(s) Vegetable oil

Directions:
Place all dry ingredients, except buckwheat flour, in a medium size bowl and mix well. Crack and place eggs in a bowl and whisk well. Place buckwheat flour in a shallow bowl. Place vegetable oil in frying Pan and heat, if using a deep fryer bring oil to 400 degrees F. Wash Chicken and Drain. Salt and Pepper Chicken to taste. Roll Chicken Parts in Buckwheat Flour. Dredge in Eggs. Roll Chicken in Coating Mixture. Place in Hot Oil and cook until done.

Shared by Thomas Maines..Posted Oct 19, 1998

Nutrition (calculated from recipe ingredients)
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Calories: 931
Calories From Fat: 810
Total Fat: 91.5g
Cholesterol: 74.4mg
Sodium: 1745.3mg
Potassium: 423.8mg
Carbohydrates: 19.5g
Fiber: 2.8g
Sugar: 1.6g
Protein: 11.3g
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3. Daetscher

Ethnicity: German

Ingredients:
15 Gram(s) Yeast
500 Gram(s) Flour
125 Gram(s) Butter- or lard-schmaltz
200 Gram(s) Potatoes, boiled skinned
50 Gram(s) Butter
5 Tablespoon(s) Dairy sour cream
Salt to taste
Caraway seeds to taste
Milk, a little

Directions:
Crumble the yeast and mix with the luke warm milk and a little flour to form a preliminary dough. Let it rest for 30 minutes. In the meantime, grind the potatoes. Combine with the preliminary dough, the schmaltz and the rest of the flour. Roll out this dough to thin, plate sized rounds. Place on a greased baking sheet, spread butter and sour cream on top, sprinkle with salt and caraway seeds. Bake at 225 degrees Celsius until golden brown. Serve at once. Is usually accompanied by a good Franconian wine or dark beer.

From: Kulinarische Streifzuege durch Franken, sigloch edition, 1980, ISBN 3 8003 0147 4; translated for you by Volkhart Baumgaertner

Nutrition (calculated from recipe ingredients)
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Calories: 2381
Calories From Fat: 409
Total Fat: 46.8g
Cholesterol: 107.5mg
Sodium: 325.8mg
Potassium: 1532.3mg
Carbohydrates: 422.7g
Fiber: 21.9g
Sugar: 2.9g
Protein: 62.2g
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4. Daikon And Kombu In Orange Sauce

CraftE note:
Kombu:
a brown Japanese seaweed, sun-dried before use in sushi, stocks, etc.
Daikon:a large, elongated, white winter radish, Raphanus sativus longipinnatus, used especially in Asian cuisine and sometimes pickled.

Base: Salads

Ingredients:
1 Piece kombu, 6 inch soaked until tender and cut into thin pieces
Spring or filtered water
1 Daikon, cut into 1/2-inch rounds
Zest of 1 orange
Juice of 1 orange
1 Teaspoon(s) Umeboshi vinegar
1 Teaspoon(s) Balsamic vinegar

Directions:
Bring about 1 inch of water to a boil and cook kombu over low heat, for about 10 minutes. Drain and cook daikon rounds in the same water until just tender, about 10 minutes. Drain and combine with daikon strips. Arrange on a serving platter and make the sauce. Whisk together the ingredients for the orange sauce and spoon over the hot daikon and kombu. Allow to marinate for 15-20 minutes. Then chill completely before serving.

NOTES : This dish will help you get rid of lines, dots, spots, wrinkles & puffiness. If you eat this once a week, you will see such a difference in the appearance of lines & puffiness in your face. It takes away red spots, bags, pimples & makes your face clear. A refreshingly clean tasting dish.

Recipe by: Cooking the Whole Foods Way, Christina Pirello Posted "Ellen C." on Sep 10,1998

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 49
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 2.3mg
Potassium: 190.7mg
Carbohydrates: 11.3g
Fiber: <1g
Sugar: 8g
Protein: <1g
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5. Divinity Recipe

Get out your Pyrex dish

From, "Tell Me More...A Cookbook Spiced with Cajun Traditions and Food Memories," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

1 cup water
5 cups sugar
1 cup light corn syrup
1/2 teaspoon salt
4 egg whites at room temperature
2 teaspoons vanilla extract or (1 teaspoon vanilla and 1 teaspoon almond extract)
1-1/2 cups chopped pecans
1/2 teaspoon green food color

TO PREPARE:

Grease well 13 x 9 inch baking pan and line with foil; set aside. In large saucepan over medium heat, heat 5 cups sugar, 1 cup corn syrup, 1/2 teaspoon salt and 1 cup water to boiling, stirring constantly. With pastry brush dipped in hot water and drained, brush sides of pan to wash down any sugar crystals which form. Insert candy thermometer; continue cooking until temperature reaches 248 degrees Fahrenheit.

Meanwhile, in a large bowl with mixer at high speed, beat 4 egg whites until stiff peaks form. Beating at high speed, slowly pour half of syrup into whites. Continue beating while heating other half of syrup to 278 degrees. Continue beating; slowly pour hot remaining syrup into mixture; beat until mixed and very stiff. Add vanilla extract and food coloring. Beat until mixed. Add chopped pecans and beat until mixed. Pour into 3 quart buttered Pyrex dish immediately. Let cool and cut into squares.

YIELDS: 4 dozen
Copyright 1993 The Junior League of Lafayette, Inc. All rights reserved. Visit The Junior League of Lafayette website (http://www.juniorleagueoflafayette.com/?nd=dept_cookbooks) to purchase copies of Tell Me More, A Cookbook Spiced with Cajun Traditions and Food Memories.
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