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I hope you enjoy the recipes!

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1. Kae's Southern Pumpkin Pie
2. Kai Tam Mamuang (chicken And Mango Soup)
3. Kale And Chorizo Soup
4. Kansas City Baked Beans
5. Kiffles
1. Kae's Southern Pumpkin Pie

1 Pumpkin
1 Cup(s) Sugar
1/4 Teaspoon(s) Ginger
1/4 Teaspoon(s) Cloves
1 Teaspoon(s) Cinnamon
2 Eggs beaten slightly
1 Cup(s) Heavy whipping cream
1/2 Teaspoon(s) Vanilla or good KY bourbon like Maker's Mark
1 Thin slice of real butter pieces
1 pie shell
1 Stick of real butter
1 Cup(s) Unbleached flour
6 Tablespoon(s) Ice water or more if needed
1 Pinch(s) Cinnamon, sorry but we southerners don't measure anything
1/2 Teaspoon(s) Vanilla

Combine pumpkin, sugar, beaten eggs, butter, spices, etc in a mixing bowl. Mix thoroughly. Pour into pie shell bake at 350 degrees approximately 45 - 50 minutes or until pie is firmly set.
Kae's Dairy Pie shell: Use a pastry cutter to cut butter into flour, added ice water etc and use hands to work into a soft ball. Use flour to assist in making your ball, go lightly on the flour. Roll out and place in your pie pan. Use a fork to prick holes in the bottom so your pie shell will cook evenly.The cinnamon really adds flavor to this pie recipe. Also you can cook this recipe by doubling the pie portion and pouring into a glass casserole pan, (do not use a crust) butter the bottom of the glass pan before pouring in pie mixture and cover top with brown sugar, broken pecans, and then take a stick of butter cutting into little tiny pieces placing on the top of the brown sugar. Bake until set about 50 minutes at 350 degrees, and the top will be a brown sugar crunchy top and a pumpkin pie bottom. Sooooo gooood!!!! Cut into squares serve with cool whip or whipped cream. It's a pie without a crust. I suppose you could use a crust for the bottom if you wanted to. This is always a hit for my family. You want the pan to be wide and your pie filling to be about 3/4 of an inch thick. Not too thick so it will cook thoroughly. Great noshing!!!!

Posted to JEWISH-FOOD digest by Kae Morrison on Nov 06, 1998


2. Kai Tam Mamuang (chicken And Mango Soup)

4 Cup(s) stock
3 Tablespoon(s) Nam pla, fish sauce
1 Tablespoon(s) Nam tan paep, palm sugar
2 Tablespoon(s) Khing, ginger julienned finely
1 Tablespoon(s) Hom daeng, shallots chopped
1 Teaspoon(s) Prikthai, black pepper
freshly ground
1 Teaspoon(s) Kapi, fermented fish paste
1 Tablespoon(s) Phak chi
coriander / cilantro
chopped [including the stems and roots]
1 Cup(s) Mamuang, mango diced small
Bai chi, cilantro leaves for garnish
Ton hom, spring onion sliced thinly for Garnish

Another simple, chili-less soup

Method: Bring the stock to a boil, and add the fish sauce and sugar. Add the chicken, half the ginger, the shallots and the pepper, and simmer for 3 minutes, covered (or until the chicken is tender) Add the remaining ingredients, simmer for a further 10 minutes.

Serving & Storage: Garnish with the coriander leaves and spring onions. Serves 4.

Posted to CHILE-HEADS DIGEST V3 #154 Date: Fri, 8 Nov 1996

3. Kale And Chorizo Soup

1 Tablespoon(s) Olive oil
1 1/2 Pound(s) Chorizo sausage, sliced in 1/2-inch slices
1 Cup(s) Chopped yellow onions
2 Tablespoon(s) Minced garlic
1/4 Cup(s) Chopped parsley
3 Cup(s) Brabant potatoes
3 Quart(s) Chicken stock
4 Cup(s) Kale, rinsed stemmed and leaves torn into pieces
2 Bay leaves
1/4 Teaspoon(s) Dried thyme leaves
1 1/2 Teaspoon(s) Salt
1/4 Teaspoon(s) Crushed red pepper flakes
1/2 Teaspoon(s) Black pepper
6 Tablespoon(s) Chopped fresh mint
Loaf of crusty bread


In a large pot, heat the olive oil. When the pan is smoking hot, add the chorizo and onions. Saute for 2 minutes. Add the garlic, parsley, and potatoes and cook for 2 minutes. Add the stock and kale and bring to a boil. Stir in the bay leaves, thyme, salt, red pepper, and black pepper. Reduce the heat and simmer for 30 minutes or until the potatoes are tender. Remove from the heat and skim off any fat. Ladle the soup into a bowl and stir in 1/2 teaspoon of the mint into each bowl. Garnish with the bread. Yield: 6 servings
Posted to recipelu-digest by molony on Feb 21, 1998



4. Kansas City Baked Beans

Number of Servings: 6

1 Pound(s) Dried navy beans, plus water to cover
6 Cup(s) Additional water
1 Teaspoon(s) Salt
4 Bacon, chopped
1 Onion, chopped
2 Bell peppers chopped, 1 red 1 green
1 Cup(s) Tomato based BBQ sauce highly recommend Gates hot BBQ sauce from KC here!!
1 Cup(s) Apple cider
1/3 Cup(s) Dark unsulfered molasses
1/4 Cup(s) Prepared yellow mustard
1 Tablespoon(s) Cider vinegar, up to 2
1 Cup(s) Shredded burnt ends

Soak beans for at least 4 hours in water to covers, then drain. In a large, heavy, saucepan, combine the beans with the water. Bring the beans to a boil over high heat, and then reduce to a simmer. Cook slowly, stirring up from the bottom occasionally for at least 2 to 3 hours, depending on the beans (don't know what the heck that means). Stir in the salt after the beans have softened. Add more water if the beans begin to seem dry. The beans are ready when they mash easily but still hold their shape. Drain the beans. Preheat oven to 325F In a skillet, fry the bacon until crisp. Remove the bacon and drain. Add onion and bell pepper to the rendered bacon drippings and saute until soft. Transfer the bacon and onion mixture to a greased Dutch oven or other baking dish. Mix in the remaining ingredients. Bake, covered for about 1 hour. Uncover and back for an additional 15-30 minutes. Optionally, I put them in a cast iron pot, in my smoker if there is room. Don't pay too much attention to the time when I do that as  am always eating them as I cook.

Posted to bbq-digest V4 #033 From: "The Lehnherr's"
Date: Tue, 24 Dec 1996 
Smoke & Spice, Page 312


5. Kiffles

Categories: Cookies, Desserts

Yield: 5 Servings

       2 c  Flour, (heaping)     
       3 tb Sugar     
       1 tb Sour cream, heaping     
       1 c  Butter     
       3    Egg yolks     
       1 c  Prune butter

Cream butter, sour cream, and sugar. Add egg yolks, then flour. Knead with hands until well blended, adding a little more flour if needed. Divide dough into 6-8 sections, pat each into a flat piece, then chill. Roll out, between waxed paper, each section like a pie crust. Cut with a sharp knife ~ 4 cross cuts to make 8 triangles. Drop 1/2 teaspoon of prune butter onto each triangle, roll up starting at wide end. Put on greased cookie sheet. Bake 375 degrees or till light brown. If desired, sprinkle with powdered sugar. Even though these have very little sugar, they are fabulous. They even give Kolaches some stiff competition.

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