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"XYZ" 07-28-08
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Index
1. Yakitori
- Japanese Broiled Chicken
2. Yogurt
Frost
3. zabaglione
4. Zingy
Tea Granita
5. Zucchini
Lasagna
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1. Recipe: Yakitori -
Japanese Broiled Chicken
Categories: Outdoor gri, Poultry
Yield: 1 Servings
3 Whole chicken
breasts;skinned
1 bn Green onions
1/2 lb Chicken livers
2/3 c Soy sauce
1/3 c Dry sherry
2 ts Fresh ginger root; minced
1/4 c Water
1 ts Sugar
Remove any bone from the chicken.
Cut into 1 inch cubes. Cut green
onions into 3/4 inch lengths Cut the
livers in half (optional)
Alternate the chicken cubes,
scallions, and chicken livers on
individual skewers (soaked in water,
if bamboo). In a flat shallow glass
or ceramic dish combine the
remaining ingredients. Set the
skewers in the soy mixture. Turn to
coat all sides and let marinate 20
miutes, turning often or basting
with the marinade. Grill the skewers
4-5 inches from hot coals or
preheated broiler 8 minutes, turning
often, until lightly brown and
cooked through. Brush with marinade
at least twice during cooking. Dip
in toasted sesame seeds, if you
wish.
NOTES : 1/4 teaspoon ground ginger
can replace fresh ginger as many
recipes vary with as many cooks, I'm
sure the substitution of a = little
vinegar for the sherry would be all
right. perhaps a small onion cut in
crescent shapes could substitute for
the = green onions. Recipe by: Jean
Hewitt's International Meatless
Cookbook
Posted to recipelu-digest by gpgb@attica.net
(Michael Bauman) on Mar 27, 1998
Source: FreeGroups.net
------------------------------------------------------
2. Yogurt Frost
Ingredients:
6 oz. plain fat-free yogurt
1/2 cup your favorite fruit juice
(apple, orange, mango)
3/4 cup pureed or very soft fruit
1 tsp. honey
Directions:
Place all ingredients in blender;
blend for 1 minute until smooth in
consistency.
Pour into glasses and serve at once.
Source: LOH Recipes
------------------------------------------------------
3. zabaglione
| March 1998
Faith Heller Willinger
When showing me his straightforward
technique for making this
traditional dessert, chef Cesare
Giaccone (at Da Cesare restaurant in
Albaretto della Torre) credited a
parrish priest in a nearby hamlet
for giving him new understanding of
zabaglione. Whether that meant
pointers or inspiration was hard to
tell, but knowing that this ambrosia
has such a godly source allows me to
enjoy it even more!
Servings: Serves 4.
Ingredients
3 large egg yolks at room
temperature
3 tablespoons sugar
3 tablespoons Moscato d'Asti wine
Garnish: butter or hazelnut cookies,
or fresh fruit (like peaches, mango,
or berries)
Preparation
Place ingredients in a 2-quart pot
(copper is nice but not essential).
If you want to duplicate Cesare's paiolo,
which is a pot with a rounded
bottom, use a copper or
stainless-steel bowl, holding the
edge with a pot holder.Beat
ingredients with a hand mixer at
high speed until foamy. Place over
medium heat and continue beating.
The mixture will thicken and
increase greatly in volume. When
mixture feels warm, remove the pot
from heat. Continue beating,
periodically placing the pot back
over heat and quickly removing the
pot again once the mixture is warm.
Do not overheat it or you will
curdle the eggs. Practice makes
perfect. When ready, the zabaglione
will be thick, foamy, and warm —
but not hot — to the touch.
Source: epicurious.com
------------------------------------------------------
4. Zingy Tea Granita
Source: © EatingWell
Magazine
8 servings, 1/2 cup each
Granita, a sweet Italian ice, is
characterized by its grainy texture.
Lemon Zinger tea, which gets its
distinctive flavor from hibiscus
flowers, gives this one an exquisite
garnet hue and refreshing taste.
Make Ahead Tip: Store in an airtight
container in the freezer for up to 2
days. Let soften in the refrigerator
for 1/2 hour before serving. |
Equipment: Ice cream maker or food
processor
RECIPE INGREDIENTS
2/3 cup sugar
4 Lemon Zinger tea bags
3 cups boiling water
2 tablespoons lemon juice
RECIPE METHOD
Place sugar and tea bags in a
heatproof bowl. Pour in boiling
water; stir until sugar has
dissolved. Let steep until cooled to
room temperature, about 1 hour.
Remove the tea bags, squeezing out
liquid. Stir in lemon juice. Cover
and refrigerate until chilled, about
1 hour or overnight.
Pour the tea mixture into an ice
cream maker and freeze according to
manufacturer's directions.
(Alternatively, freeze the mixture
in a shallow metal pan until solid,
about 6 hours. Break into chunks and
process in a food processor until
smooth and creamy). Serve
immediately or transfer to a storage
container and let harden in the
freezer for 1 to 1 1/2 hours. Serve
in chilled dishes.
Recipe reprinted by permission of ©
EatingWell Magazine. All
rights reserved.
Nutrition Facts
8 servings, 1/2 cup each
Facts per Serving
Calories: 65 Fat,
Total: 0g
Carbohydrates, Total: 2g
Cholesterol: 0mg
Sodium: 0mg
Protein: 0g
Fiber: 0g % Cal.
from Fat: 0% %
Cal. from Carbs: 12%
------------------------------------------------------
5. Zucchini Lasagna
1/2 lb lasagna noodles,
cooked in unsalted water
3/4 cup mozzarella cheese,
part–skim
1 ½ cup fat free cottage cheese
¼ cup Parmesan cheese
1 ½ cup zucchini, raw, sliced
2 ½ cup tomato sauce, low sodium
2 tsp basil, dried
2 tsp oregano, dried
¼ cup onion, chopped
1 clove garlic
1/8 tsp black pepper
Preheat oven to 350° F. Lightly
spray a 9 x 13 inch baking dish with
vegetable oil spray. Set aside.
In a small bowl, combine 1/8 cup
mozzarella and 1 Tbsp Parmesan
cheese. Mix well and set aside.
In a medium bowl, combine remaining
mozzarella and Parmesan cheese with
all of the cottage cheese. Mix well
and set aside.
Combine tomato sauce with remaining
ingredients. Spread a thin layer of
tomato sauce in the bottom of the
baking dish. Add about a third of
the noodles in a single layer.
Spread half of the cottage cheese
mixture on top. Add a layer of
zucchini. Repeat layering. Add a
thin coating of sauce. Top with the
noodles, sauce and reserved cheese
mixture. Cover with aluminum foil.
Bake 30 to 40 minutes. Let stand 10
to 15 minutes. Cut into 6 portions.
Makes 6 servings – Serving size: 1
piece
Each serving provides:
Calories: 276
Total Fat: 5 g
Saturated fat: 2 g
Cholesterol: 11 mg
Magnesium: 55 mg
Potassium: 561 mg
Calcium: 216 mg
Sodium: 380 mg
Source–"The DASH Diet"
from the National Heart, Lung and
Blood Institute
For more information on the benefits
of a heart–healthy diet, see Heart
Healthy Diet.
Source: Heart Healthy-iVillage
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