This issue "K" 
04-07-16

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

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Index
1. Krispy Bars With Chocolate Frosting
2. Kumquat, Seville Orange, And Apricot Marmalade 
3. Kung Pao Stir-fry
4. Kurt's Jalapeno Bbq Sauce
5. Kukuye Sabzi (herb Omelet)

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1. Krispy Bars With Chocolate Frosting

Ingredients:
1 Cup(s) Sugar
1 Cup(s) White corn syrup
1 Cup(s) Peanut butter
6 Cup(s) Rice Krispies
8 Ounce(s) Chocolate chips, melted
8 Ounce(s) Butterscotch chips, melted

Directions: 
Heat sugar and syrup to bubbling. Mix in peanut butter. Pat into buttered pan. Let cool a bit and frost. These are chewy but good. If you have a larger pan than 9 x 13 it works a bit better as they aren't so thick.

Recipe by: Denise Kleffman

Source; FreeGroups.net

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2. Kumquat, Seville Orange, And Apricot Marmalade

Ingredients:
1 Cup(s) Ma Made prepared Seville oranges * thin- or thick-cut available at some specialty foods shops
1 Cup(s) Thinly sliced kumquats about 5 ounces
1 Cup(s) Thinly sliced dried apricots about 1/4 pound
2 1/4 Cup(s) Sugar
1/2 Cup(s) Water

Directions: 
In a saucepan bring all ingredients to a boil, stirring, and simmer, stirring occasionally, 15 minutes, or until slightly thickened. Let marmalade cool in a heat-proof bowl and chill, covered, until cold, about 2 hours. Marmalade keeps, covered and chilled, 2 weeks. Makes about 3 cups.

Gourmet January 1995

Source: FreeGroups.net    

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3. Kung Pao Stir-fry

Ethnicity: Chinese

Number of Servings: 6

Ingredients:
1 Whole chicken breast skinned and boned
2 Tablespoon(s) Cornstarch, divided
3 Tablespoon(s) Kikkoman Teriyaki Sauce divided
1/4 Teaspoon(s) Ground red pepper, cayenne
3/4 Cup(s) Water
4 Tablespoon(s) Distilled white vinegar
3/4 Pound(s) Romaine lettuce
2 Tablespoon(s) Oil, divided
1/3 Cup(s) Roasted peanuts

Directions: 
Cut chicken into thin strips. Combine 1 Tb. each cornstarch and teriyaki sauce with red pepper in small bowl; stir in chicken. Let stand 15 minutes. Meanwhile, combine water, remaining 1 Tb. cornstarch and 2 Tb. teriyaki sauce with vinegar; set aside. Separate and rinse lettuce; pat dry. Cut leaves crosswise into 2" strips. Heat 1 Tb. oil in hot wok or large skillet over high heat. Add chicken and stir-fry 2 minutes; remove. Heat remaining 1 Tb. oil in same pan. Add lettuce; stir-fry 1 minute. Stir in chicken and teriyaki sauce mixture. Cook and stir until mixture boils and thickens. Remove from heat; stir in peanuts. Serve immediately. Note: I think I would substitute onion pieces for the lettuce, perhaps 1 lg. onion, cut into 1/4" pieces. Serves: 4

From: Kikkoman recipe booklet
Posted by: Debbie Carlson 7/92

Source: FreeGroups.net

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4. Kurt's Jalapeno Bbq Sauce

Number of Servings: 1

Ingredients:
1 Tablespoon(s) Canola oil
1 Yellow onion, finely chopped
4 Jalapenos, finely chopped
6 Cloves garlic, minced
1 Tablespoon(s) Peppercorns, ground
1 Tablespoon(s) Cumin, ground
1 Tablespoon(s) Crushed red pepper, ground
1 1/2 Tablespoon(s) Paprika
1 Teaspoon(s) Oregano, crushed
4 Tablespoon(s) Ground New Mexican Chile
3 Tablespoon(s) Ground mustard
1 Cup(s) Cider vinegar
12 Ounce(s) beer
28 Ounce(s) Catsup
1/2 Cup(s) Brown sugar
1/2 Cup(s) Blackstrap molasses
2 Tablespoon(s) Cayenne pepper sauce
1 Lime, Juice of
1 1/2 Tablespoon(s) Worcestershire sauce
1 1/2 Tablespoon(s) Kosher salt

Directions: 
Saute onions, garlic, and jalapenos until soft. Add all of the dry spices and saute about 3 minutes, scraping pan bottom. Deglaze pan with the cider vinegar. Add remaining ingredients and simmer over low heat for about 2 hours.
NOTES : I only added 1/4 cup of molasses while the sauce was simmering. After the sauce cooled I decided it needed more molasses and added 1/4 cup more. I think I liked the way the molasses tasted being added without cooking. Try doing it this way and I think you will be pleased.

Posted by "Jerry C. Toops" on Jul 02, 1997

Source: FreeGroups.net

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5. Kukuye Sabzi (herb Omelet)

Base: Cheese/eggs

Number of Servings: 4

Ingredients:
Cup(s) Spinach, finely chopped
1 1/2 Cup(s) Green onions, finely chopped
1/2 Cup(s) Parsley, finely chopped
1/4 Cup(s) Coriander, chopped
1 Tablespoon(s) Dill, chopped
1 Tablespoon(s) Tarragon, chopped
2 Tablespoon(s) Tareh, garlic chives
1 Tablespoon(s) Flour
Salt
Freshly ground black pepper
8 Eggs
1/4 Cup(s) Ghee or butter


Directions: 
Vegetables and herbs must be well washed and dried before chopping and measuring. Chopping can be done very speedily and efficiently in a food processor if desired. Accurate measuring of greens is not essential to success of this dish. Combine greens in a bowl. Mix flour with 1 teaspoon salt and pepper to taste and sprinkle over greens, then toss well. Beat eggs until frothy and pour over greens. Stir well to combine and adjust seasoning. Heat butter in a 9-inch round casserole dish or deep cake pan in a moderate oven. Swirl to coat sides and pour in egg mixture. Bake in a moderate oven, one shelf above center, for 45-50 minutes until set and top is lightly browned. If insufficiently browned when set, place briefly under a hot grill. Serve hot, cut in wedges, with yogurt and flat bread. Also good served cold. Serves 4.

Source: The Complete Middle East Cookbook by Tess Mallos.

Shared and MM by Judi M. Phelps.

Source: FreeGroups.net
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