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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Xni-pec Salsa
2. Yabbies With Lime And Coriander 
3. Yakitori Chicken Kabobs
4. Z Tejas' Chile Fudge Pie
5. Za-brush-kaa
1. Xni-pec Salsa
Mayan for Dog's Nose

6 Habanero Chiles, roasted peeled stems and seeds removed minced
3 Plum Tomatoes, finely diced
1/4 Cup(s) Chopped fresh cilantro
1/4 Cup(s) Minced white onion
1/4 Cup(s) Sour orange or lime juice

Combine all the ingredients and let sit for 30 minutes at room temperature. Yield 1/2 cup.

Heat Scale: Incendiary.

Posted on Mar 06, 1998 

Nutrition (calculated from recipe ingredients) 
Calories: 3 
Calories From Fat: <1 
Total Fat: <1g 
Cholesterol: 0mg 
Sodium: 6.2mg 
Potassium: 58.7mg 
Carbohydrates: <1g 
Fiber: <1g 
Sugar: 0g 
Protein: <1g 
- -


2. Yabbies With Lime And Coriander

Base: Seafood

Number of Servings: 4

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
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

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 2 or 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 

Source: Vogue May'94

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 

3. Yakitori Chicken Kabobs

Base: Poultry

1/4 Cup(s) Soy
1/4 Cup(s) Brown sugar
1/2 Teaspoon(s) Ground ginger
2 Pressed garlic cloves
2 Teaspoon(s) Apricot jam
Chicken Kabobs:
2 Whole chicken breasts
8 Green onions cut in 1" pieces

Prepare sauce by combining soy, sugar, garlic, ginger & jam in bowl. Cut chicken into 1" pieces, add to sauce. Refrigerate for 1-4 hours. To form kabobs alternate pieces of chicken & onion on eight 8" metal skewers. If using wooden skewers then soak them in water for 30 minutes. Baste with sauce. Broil in preheat broiler 6" from heat for 10 minutes or until chicken is cooked through, turning skewers 3-4 times.

Nutrition (calculated from recipe ingredients) 
Calories: 862 
Calories From Fat: 112 
Total Fat: 12.5g 
Cholesterol: 292.4mg 
Sodium: 2406.2mg 
Potassium: 1193.3mg 
Carbohydrates: 72.4g 
Fiber: 1.5g 
Sugar: 61g 
Protein: 111.1g 


4. Z Tejas' Chile Fudge Pie

Base: Pies

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

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 by Jessica Wildes 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 

5. Za-brush-kaa
[CraftE note:
It mentions mashed potatoes in the directions. I'm assuming this is a dish that is served best with mash potatoes.]

1 Pound(s) Fresh or canned kraut
3 Tablespoon(s) Butter
1 Tablespoon(s) heaping flour
1 Chopped onion
1/2 Cup(s) Water

Melt butter in sauce pan, add chopped onion, simmer at low heat until onions are shiny, add flour and stir well. Do not brown. Add Kraut, water and simmer for about 30-45 minutes. Some Kraut has more liquid so you may have to adjust the flour and add more. The finished dish should not be watery. Don't forget the mashed potatoes.
Recipe By : Merengo From: Dscollin@aol.Com 
Date: Sun, 19 Feb 1995

Nutrition (calculated from recipe ingredients) 
Calories: 449 
Calories From Fat: 309 
Total Fat: 35.1g 
Cholesterol: 91.6mg 
Sodium: 1409.7mg 
Potassium: 943.1mg 
Carbohydrates: 30g 
Fiber: 13.2g 
Sugar: 12.8g 
Protein: 5.7g 

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