This issue "T" 
07-21-16

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

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

 
Index 
1. Tabaka (cinnamon-orange Marinade)
2. Tabor City Yam Bread 
3. Taco Bell Hot Taco Sauce
4. Tad's Barbecue Potatoes
5. Taffy Apple Salad
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1. Tabaka (cinnamon-orange Marinade)

Ingredients:
3 Oranges
1 Lemon
2 Limes
2 Cloves garlic, 2 t.
1 inch piece fresh ginger
1 Onion
2 Cinnamon sticks
3 Tablespoon(s) Paprika
1 Teaspoon(s) Granulated Sugar
1/2 Teaspoon(s) Salt or to taste
1/2 Teaspoon(s) Cracked black pepper
1/4 Teaspoon(s) Freshly grated nutmeg
1/4 Cup(s) Dry white wine
3 Tablespoon(s) Vegetable oil

Directions: 
Cinnamon-orange marinade, characteristic of Balkan cooking, is a specialty of Georgia in south-central Russia. The tabaka marinade is usually used with chicken and game hen, but it also goes nicely with swordfish. Remove zest of 1 orange and the lemon. (This is best done using a vegetable peeler. Be sure to take only the zest, not bitter white pith beneath it.) Juice oranges, lemon and limes. Combine juice and zest in bowl. Peel and mince garlic and ginger root. Finely chop onion. Add garlic, ginger and onion to citrus juices along with cinnamon, paprika, sugar, salt, black pepper, nutmeg, wine and oil. Whisk to mix. Makes enough marinade for 1 1/2 pounds chicken, game hens and swordfish.


Source: FOODday, July 9, '91 From: Valerie Whittle This

Nutrition (calculated from recipe ingredients) 
---------------------------------------------- 
Calories: 867 
Calories From Fat: 405 
Total Fat: 46.1g 
Cholesterol: 0mg 
Sodium: 1188.8mg 
Potassium: 1904.5mg 
Carbohydrates: 113.7g 
Fiber: 27.1g 
Sugar: 67.2g 
Protein: 11g 

Source: FreeGroups.net

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2. Tabor City Yam Bread

Base: Desserts

Ingredients:
Blend together to creamy consistency:
6 Tablespoon(s) Butter
1 Cup(s) Sugar

Beat in thoroughly:
2 Eggs
Add to mixture:
1 Cup(s) Cooked/ mashed sweet Potatoes

Sift together:
1/4 Teaspoon(s) Ground cloves
1/2 Teaspoon(s) Salt
1/4 Teaspoon(s) Soda
1/2 Teaspoon(s) Nutmeg
2 Cup(s) All-Purpose Flour
2 Teaspoon(s) Baking Powder
1/4 Teaspoon(s) Cinnamon

To wet mixture add dry ingredients alternately with:
1/3 Cup(s) Milk, 1/3 to 1/2
Add:
1/2 Cup(s) Chopped nuts

Directions: 
Preheat oven to 350 degrees. Butter 8 x 8 loaf pan. Pour into loaf pan and bake for 50-55 minutes. Top with caramel icing if desired. Freezes well. Microwave to reheat. May also be baked in lined muffin tins at 400 degrees for 15-20 minutes or, in made line pan at 400 degrees for 10 minutes.

JM. From The Yam Capital of the World! Four Rooster Inn Tabor City, North Carolina Posted to Bakery-Shoppe Digest V1 #481 by angstrom@juno.com (Angela L Gilliland) on Dec 31, 1997 

Nutrition (calculated from recipe ingredients) 
---------------------------------------------- 
Calories: 3158 
Calories From Fat: 1054 
Total Fat: 121.6g 
Cholesterol: 561.7mg 
Sodium: 2674.1mg 
Potassium: 2365.2mg 
Carbohydrates: 471.7g 
Fiber: 19.5g 
Sugar: 209.5g 
Protein: 58.3g 

Source: FreeGroups.net    

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3. Taco Bell Hot Taco Sauce

Number of Servings: 3

Ingredients:
6 Ounce(s) Tomato paste can
3 Cup(s) Water
2 Teaspoon(s) Cayenne pepper
1 1/2 Tablespoon(s) Chilli powder
2 1/2 Teaspoon(s) Salt
2 Teaspoon(s) Cornstarch
2 Teaspoon(s) Distilled white vinegar
1 Tablespoon(s) Minced dried onion
2 Tablespoon(s) Canned jalapeno slices
"nacho slices"

Directions: 
1. Combine the tomato paste with the water in a saucepan over medium heat. Stir until smooth.
2. Add the cayenne pepper, chilli powder, salt, cornstarch, vinegar, and dried onion and stir.
3. Chop the jalapeno slices very fine. You can use a food processor, but don't puree. The best kind of jalapenos to use are those bottled for nachos or pizza. Add them to the mixture.
4. Heat the mixture to boiling. Continue to stir about 3 minutes and remove from the heat.
5. Let the sauce stand until cool, and then put in a tightly sealed container and refrigerate. 

This will last for 1 to 2 months. Makes 3 1/2 Cups.

Source: More Top Secret Recipes by: Todd Wilbur
Typos by: Kathleen Pickell  96MAY17
From: pickell@cyberspc.mb.ca (S.Pickell)

Nutrition (calculated from recipe ingredients) 
---------------------------------------------- 
Calories: 60 
Calories From Fat: 4 
Total Fat: <1g 
Cholesterol: 0mg 
Sodium: 2393.7mg 
Potassium: 619.4mg 
Carbohydrates: 13.8g 
Fiber: 2.8g 
Sugar: 7.3g 
Protein: 2.7g 

Source: FreeGroups.net

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4. Tad's Barbecue Potatoes

Ingredients:
5 Pound(s) Potatoes
4 Yellow onions
1/4 Cup(s) Bacon drippings
20 Ounce(s) Ketchup
1/2 Cup(s) Texas Pete Hot Sauce
1/3 Cup(s) Sugar
Salt and pepper, to taste

Directions: 
Peel potatoes and onions and cut into large chunks. Place in large pot and cover with water. Add remaining ingredients, stir to blend, and bring to a boil. Reduce heat and simmer until potatoes are soft. Let potatoes simmer over very low heat until ready to serve, stirring occasionally.

Recipe By : Tad Everett Posted  Tue, 29 Oct 1996 From: Tom Solomon 

NOTES : From the book "North Carolina Barbecue--Flavored By Time" by Bob Garner. John F. Blair--
ISBN 0-89587-152-1

Nutrition (calculated from recipe ingredients) 
---------------------------------------------- 
Calories: 2639 
Calories From Fat: 26 
Total Fat: 3.1g 
Cholesterol: 0mg 
Sodium: 5279.4mg 
Potassium: 11335.7mg 
Carbohydrates: 611.6g 
Fiber: 51.6g 
Sugar: 207.3g 
Protein: 52.9g 

Source: FreeGroups.net

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5. Taffy Apple Salad

Ingredients:
1 Pineapple Chunks, 16 Oz.
2 Cup(s) Apples, unpeeled & chopped
2 Cup(s) Minature marshmallows
1/2 Cup(s) Sugar
1 Tablespoon(s) On, flour
1 Egg
1/2 Teaspoon(s) Vinegar
Drained pineapple juice
1 1/2 Cup(s) Spanish peanuts

Directions: 
Drain pineapple juice into saucepan. Cut pineapple chunks in half into large bowl and mix with marshmallows. Let set overnight covered. Do not refrigerate. In saucepan add to juice, flour, sugar, egg and vinegar. Cook until thick. Place in covered plastic container and refrigerate overnight (8 hours). The next day before serving, mix Cool Whip and thickened juice. Add marshmallow-pineapple mixture, apples and peanuts.

Posted  Dot & Tim McChesney on Aug 2, 1997 

Nutrition (calculated from recipe ingredients) 
---------------------------------------------- 
Calories: 2234 
Calories From Fat: 956 
Total Fat: 113.8g 
Cholesterol: 186mg 
Sodium: 1035.3mg 
Potassium: 2750.7mg 
Carbohydrates: 268.3g 
Fiber: 30.4g 
Sugar: 207.9g 
Protein: 71.9g 

Source: FreeGroups.net
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