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08-25-16

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Hi Everyone!
I hope you enjoy the recipes!

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Index 
1. Xoi Thap Cam (sweet Rice With Meat, Shrimp, And Sausage)
2. Yakitori Chicken Kabobs 
3. Yam And Apple Casserole
4. Yellow Squash
5. Zesty Barbecued Ribs
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1. Xoi Thap Cam (sweet Rice With Meat, Shrimp, And Sausage)

Ingredients:
1/2 Pound(s) Chinese sausage diced 3/4-inch pieces available in Chinese Markets there is no substitute
2 Tablespoon(s) Plus 2 teaspoons vegetable Oil
1/4 Pound(s) Boneless pork chops, 2 thin pieces at least
1/4 Cup(s) Chopped green onions
1 Teaspoon(s) Fish sauce
1 Teaspoon(s) Thin soy sauce
1/2 Teaspoon(s) Sugar
Black pepper
2 Cup(s) Sweet or glutinous rice
3 Cup(s) Water

Directions: 
Place rice in a colander and rinse under cold water. In a large pot bring water to a boil, and add the rice. Stir once and watch the pot for about 1 minute to make sure the water doesn't boil over. When the water starts bubbling, cover and remove from the heat, and drain the excess water from the pot. Return the pot to the heat, and cook for 20 minutes. Remove the pot from the heat, uncover and fluff with a fork. Keep it warm and fluff it again right before serving. For the shrimp: 1/3 cup dried shrimp 1 cup cold water. In a small sauce pan, place the dried shrimp and cold water, and bring to a boil. Cover and simmer for 30 minutes. Drain and rinse under cold water. Dice the shrimp and place in a bowl and set aside. In a dry saute pan brown the Chinese sausage until brown on all sides. Remove and place in the bowl with the shrimp. In the same saute pan, heat the 2 teaspoons oil and fry the pork chops until brown on both sides. Remove the pork chops and place in the bowl with the shrimp. Meanwhile, heat 2 tablespoons of oil in a large wok over a high flame. Add the scallions and quickly cook for 3 minutes or until softened. Then add the pork, shrimp, and sausage, and fry for 1 minute, stirring well, then add the fish sauce, soy sauce, sugar, and black pepper. Continue cooking for 3 minutes. Meanwhile re-fluff your rice and place in a large bowl. Add the meat mixture to the rice, and, mix together. Press this mixture into a 8" round baking pan. It can then be turned out onto a serving platter and cut into 8 wedges. Sprinkle with chopped green onions and a drizzle of the Nuoc Cham.

Yield: 8 servings 

Recipe By :ESSENCE OF EMERIL SHOW#EE2202
Posted to Wed, 30 Oct 1996 11:05:49 -0500From: Meg Antczak 
<meginny@frontiernet.net>

Nutrition (calculated from recipe ingredients) 
---------------------------------------------- 
Calories: 675 
Calories From Fat: 530 
Total Fat: 59.9g 
Cholesterol: 75.1mg 
Sodium: 308.4mg 
Potassium: 629mg 
Carbohydrates: 5.1g 
Fiber: <1g 
Sugar: 3g 
Protein: 29.6g 

Source: FreeGroups.net
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2. Yakitori Chicken Kabobs

Base: Poultry

Ingredients:
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 inch pieces

Directions: 
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 

Source: FreeGroups.net
    
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3. Yam And Apple Casserole

Base: Vegetables

Number of Servings: 4

Ingredients:
2 Sweet potatoes, medium
1 Apple, baking large
1/4 Cup(s) Applesauce
1/2 Cup(s) Water

Directions: 
Peel the sweet potatoes and slice thinly. Core the apple and cut into thin slices. (May peel, if desired). Layer the apples and sweet potatoes into a square baking dish. Combine applesauce and water and pour over the layered ingredients. Sprinkle with cinnamon, if desired. Cover and bake at 400 degrees for 40 minutes. May be served hot or cold.

From: The McDougall Health-Supporting Cookbook, Volume One, Mary McDougall MM 9/16/93 by Val Rowe (GEnie: V.Rowe1) 
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

Nutrition (calculated from recipe ingredients) 
---------------------------------------------- 
Calories: 91 
Calories From Fat: 1 
Total Fat: <1g 
Cholesterol: 0mg 
Sodium: 2.6mg 
Potassium: 184.5mg 
Carbohydrates: 24g 
Fiber: 1.3g 
Sugar: 21.9g 
Protein: <1g 

Source: FreeGroups.net
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4. Yellow Squash

Try this yummy squash casserole dish.

From, "California Sizzles... Easy and Distinctive Recipes for a Vibrant Lifestyle" published by The Junior League of Pasadena, Inc. in cooperation with your Daily InBox newsletter.

INGREDIENTS:
1 pound yellow squash, sliced
1 onion, finely chopped
1 cup grated Cheddar cheese
1/4 cup half and half
2 Tablespoons butter
1 egg, beaten
Dash of nutmeg
Salt and pepper to taste
1/2 cup cracker crumbs Paprika to taste

TO PREPARE:
Preheat oven to 350 degrees. Steam squash and onion until done.  Drain. Combine squash and onion in a large bowl, add cheese, half and half, butter, egg, nutmeg, salt and pepper.  Mix well. Place mixture in a greased casserole dish. Top with cracker crumbs and paprika. Bake approximately 25-30 minutes until slightly browned.
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5. Zesty Barbecued Ribs

Base: Meats

Number of Servings: 6

Ingredients:
6 Pound(s) Spareribs
1/2 Cup(s) Lemon Juice
1 Tablespoon(s) Prepared mustard
1/4 Cup(s) Butter or margarine
1 Clove Garlic, Finely Chopped
1/8 Teaspoon(s) Hot pepper sauce
2 Cup(s) Catsup
1/2 Cup(s) Brown Sugar, Firmly Packed
1/2 Cup(s) Onion, finely chopped
1/4 Cup(s) Worcestershire sauce
1/4 Teaspoon(s) Salt

Directions: 
In large pan, cook ribs in boiling water 45 to 60 minutes or until tender. Meanwhile, in medium saucepan, combine remaining ingredients; simmer uncovered 20 minutes, stirring occasionally. Grill or broil ribs as desired, turning and basting frequently with sauce. Refrigerate leftovers.

MICROWAVE: To pre-cook ribs, place 1 1/2 lbs of ribs in 12 x7-inch shallow baking dish. Add 1/4 c water. cover with vented plastic wrap. Microwave on full power (high) 5 minutes. Reduce to 1/2 power(medium); continue cooking 7 minutes. Turn ribs over, cook covered on1/2 power (medium) 7 minutes longer. Repeat with remaining ribs.

Proceed as above.

Nutrition (calculated from recipe ingredients) 
---------------------------------------------- 
Calories: 1434 
Calories From Fat: 1027 
Total Fat: 114.1g 
Cholesterol: 364mg 
Sodium: 1396.7mg 
Potassium: 1487.3mg 
Carbohydrates: 26.1g 
Fiber: <1g 
Sugar: 19.6g 
Protein: 71.5g 

Source: FreeGroups.net
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