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Hi Everyone!

I hope you enjoy the recipes!

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

1. Kansas Cucumber Salad ("taste Of Home")
2. Kapusniak -- Polish Sauerkraut Soup 
3. Kathy Smith's Rich Chocolate Cheesecake
4. Kentucky Fried Chicken
5. Khasa Baigan Bhaji (eggplant-cheese Fritters)
1. Kansas Cucumber Salad ("taste Of Home")

Number of Servings: 8

1 Cup(s) Mayonnaise or salad dressing
1/4 Cup(s) Sugar
4 Teaspoon(s) Vinegar
1/2 Teaspoon(s) Dill weed
1/2 Teaspoon(s) Salt, optional
4 Cucumbers, peeled/sliced thin
3 Green onions, chopped

In a large bowl, combine mayonnaise, sugar, vinegar, dill and salt if desired; mix well. Add cucumbers and onions; toss. Cover and chill for at least 1 hour. Yield: 8 servings.

Diabetic Exchanges: One 2/3 cup serving (prepared with low fat mayonnaise and without added salt) equals 2 vegetable, 1-1/2 fat; also, 126 calories, 197 mg sodium, 6 mg cholesterol, 14 gm carbohydrate, 1 gm protein, 8 gm fat.

Typed by Dottie Theriault from "Taste of Home" Sept. 1995
Submitted by Ruth <pookypook@aol.com> by PookyPook<PookyPook@aol.com> on Jan 24, 1998.

Source: FreeGroups.net

2. Kapusniak -- Polish Sauerkraut Soup

Base: Soups

2 Pound(s) Smoked pork shanks
1 Quart(s) Water
1 Onion, well browned
1 Quart(s) Sauerkraut juice
1/4 Cup(s) Sugar
1/4 Cup(s) Cream
1 Egg
1 Tablespoon(s) Flour
3/4 Cup(s) Milk

Cook meat in water until well done. Add onion, sauerkraut juice and sugar. Beat egg, add flour, milk and cream. Add to soup and bring to a boil. Serve with potato dumplings. 

Source: FreeGroups.net    

3. Kathy Smith's Rich Chocolate Cheesecake

Number of Servings: 16

1 Teaspoon(s) Reduced-calorie margarine
6 Chocolate wafers, crush or 1/3 Cup(s) Chocolate Teddy Grahams crushed
16 Ounce(s) Light cream cheese
1 Cup(s) Sugar
1 1/2 Cup(s) Low-fat cottage cheese
1/2 Cup(s) Unsweetened cocoa powder
1/4 Cup(s) All-Purpose Flour
2 Teaspoon(s) Vanilla extract
1/2 Teaspoon(s) Almond extract
1/4 Teaspoon(s) Salt
1/2 Cup(s) Liquid egg substitute, or 2 Eggs
Fresh berries, garnish opt

Preheat oven to 300~. Grease the bottom of an 8-1/2x11 springform pan with margarine. Sprinkle chocolate wafer crumbs into the pan. Set aside. In processor add cream cheese, sugar, cottage cheese, cocoa, flour, extracts and salt; process until smooth. Add egg substitute and process just until blended. Slowly pour mixture over crumbs in pan. Place a small pan of boiling water in the corner of the oven (this helps prevent the cheesecake from cracking on the top). Bake for 65-75 minutes or until cheesecake is set. Cool in pan on wire rack. Cover and chill at least 8 hours. Remove sides of pan and transfer cake to a serving platter. Garnish with berries, if desired.

Source: FreeGroups.net

4. Kentucky Fried Chicken

2 Tablespoon(s) Salt
2 Cup(s) Flour
2 Tablespoon(s) Pepper
4 Tablespoon(s) Paprika
1 Teaspoon(s) Garlic salt
1 Tablespoon(s) Ground mustard
1 Tablespoon(s) Ground french thyme
1 Tablespoon(s) Sweet basic leaves
1 Teaspoon(s) Ground oregano
1 Tablespoon(s) Ground Jamaica ginger

Mix all spices and flour together. Take pieces of cut-up chicken and dip in raw egg (slightly beaten). Roll in spices. Fry chicken in oil. Bake in 350 F oven for 45 minutes in foil.

Good luck. Bonnie Stovel, Stovel@bldgumsu.Lan1.umanitoba.ca

Source: FreeGroups.net

5. Khasa Baigan Bhaji (eggplant-cheese Fritters)

Number of Servings: 4

1 Or 2 smaller eggplants about 2 lb. total sliced crosswise 1/2" thick
1/2 Cup(s) Chickpea flour plus 3 tbsp Self-rising flour
2 Tablespoon(s) Cornmeal
Cayenne or paprika to taste
1/4 Teaspoon(s) Turmeric
1/4 Teaspoon(s) Salt
3 Tablespoon(s) Fresh chopped coriander basil or parsley
3 Tablespoon(s) Water
6 Ounce(s) Mozzarella, thinly sliced
1 1/4 Cup(s) Fresh or dry breadcrumbs
Vegetable oil or ghee for frying
2 Cloves garlic, sliced optional this is my addition

Salting time: 30 min.
Prep and cooking: 30 min.
Serves 4 to 6

Sprinkle eggplant slices liberally with salt and set aside 1/2 hr. for excess water to drain off. Combine flours, cornmeal, spices, herbs and salt with the water in a bowl and whisk till smooth and the consistency of thick cream, adding water if needed. Rinse salt off eggplant and pat dry with paper towels. Pair up slices about the same size. Trim cheese slices a tad smaller than eggplant rounds (a biscuit or cookie cutter is handy.) Place 2 slices of cheese between each pair of eggplant slices. Dip each sandwich in batter, lightly shake off excess, dip in bread crumbs & set aside (waxed paper is helpful). Make all the sandwiches before beginning to fry. Heat 1/2" oil or ghee in a large skillet till hot but not smoking. If desired, place garlic slices in the oil till it is very fragrant, then remove them. Fry fritters 10-15 min. on each side till eggplant is fork-tender. Drain and serve.

I like this kind of thing with coleslaw or 'tater salad if I'm not feeling like making something authentic. You can also top them with marinara sauce.

NOTE: The only slightly tricky thing about this dish is the heat; too hot and the cheese leaks, but it has to be fairly hot to keep the fritters from coming out oily. Just watch for beginnings of leakage.

Source: Yamuna Devi's wonderful, near-encyclopedic LORD KRISHNA'S CUISINE: THE ART OF INDIAN VEGETARIAN COOKING
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Sep 28,98. 

Source; FreeGroups.net

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