 
CraftE's Recipe Club
This issue
"K" 11-15-07
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Hi
Everyone!
I
hope you enjoy the recipes!
[Archives
] http://www.craftelady.com/recipes/recipearchives.html
Index
1. Kale
With Garlic And Cranberries courtesy of epicurious
2. Kodiak
Casserole courtesy of Razzle
Dazzle Recipes
3. Kuchen
Dough courtesy of cyber-kitchen.com
4. KUNG
PAO BEEF courtesy of cyber-kitchen.com
5. KUUMBA
Yams courtesy of cyber-kitchen.com
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1. Kale With Garlic And Cranberries
Garlicky kale, a robust winter green, gains
an unexpected twist with dried cranberries' saucy hits
of tartness.
Makes 8 servings
Ruth Cousineau
2 pounds kale (preferably Russian Red), stems and
center ribs discarded and leaves coarsely torn
1 tablespoon minced garlic
5 tablespoons olive oil
1/2 cup dried cranberries (2 ounces)
Cook kale in a 6-quart pot of boiling salted water (1
1/2 tablespoons salt for 4 quarts water), uncovered,
until almost tender, 5 to 7 minutes. Drain in a
colander, then immediately transfer kale to an ice
bath to stop cooking. When kale is cool, drain but do
not squeeze.
Cook garlic in oil in same pot over medium heat,
stirring, until fragrant, about 30 seconds. Add kale,
dried cranberries, 3/4 teaspoon salt, and 1/8 teaspoon
pepper and cook, tossing frequently with tongs, until
kale is heated through and tender, 4 to 6 minutes.
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2.
Kodiak
Casserole
2 lbs. ground beef
4 cups diced onions
2 garlic cloves, minced
3 medium green peppers, diced
4 cups diced celery
1 jar (5 3/4 oz.) stuffed green olives, undrained
1 can (4 oz.) mushroom stems and pieces, undrained
1 jar (8 oz.) picante sauce
18 oz. barbecue sauce
2 tblsp. Worcestershire sauce
3 to 4 cups medium egg noodles, cooked and drained
1 cup (4 oz) shredded cheddar cheese
In a Dutch oven, brown ground beef with onions and
garlic. Add remaining ingredients except cheese. Mix
well. Cover and bake at 350° F. for 1 hour or until
hot and bubbly. Sprinkle with the cheese just before
serving.
Yields 16 to 20 servings.
AUTHOR:
Marge
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3. Kuchen Dough
In "Jewish Cookery," Florence
Greenberg, who used to be the food columnist for the
Jewish Chronicle, published in London, instructs that
hamantaschen should be made with kuchen dough.
1 lb. Flour
2 oz. (Tblsp) sugar [she calls for caster/superfine]
1/2 pint milk pinch of salt
1/2 oz. yeast
2 oz. (Tblsp) margarine
1 egg
Cream yeast with a teaspoonful of the sugar.
Melt the margarine in the milk and when just
_lukewarm_ pour it onto the creamed yeast. Sift flour
and salt into a _warm_ bowl, make a well in the center
and pour in the yeast mixture. Gradually work in the
flour from the sides and knead to a smooth dough;
cover and leave in a warm place to rise 1-1/2 to 2
hours. Then add sugar and beaten egg and knead
thoroughly. Roll out and use as required.
For hamentaschen, roll out the dough to 1/4 inch
thick, cut into 4-inch rounds, and brush edges with
melted margarine or oil. Spread with desired filling
and fold edges to form three-cornered cakes. Brush the
top with warm honey, [I'd go with egg wash] leave in a
warm place to rise till bulk is doubled, then bake in
a moderately hot oven (400 F) till golden brown.
Using this kind of a dough, it could be easy and fun
to make some plate-size ones, particularly if you have
some little kids to dazzle.
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4. KUNG PAO BEEF
Beef:
1-1/2 pounds flank steak, sliced diagonally into
bite-size pieces
1/2 teaspoon salt
1 egg white
1 tablespoon cornstarch
4 tablespoons peanut oil, divided
1/2 cup skinless roasted peanuts
~10 whole dried red chili peppers
2 green onions, cut into 1/2-inch lengths
2 cloves garlic, minced
1/2 cup diced water chestnuts Sauce:
1 teaspoon chili paste with garlic
2 tablespoons soy sauce
1 tablespoon sherry
1 teaspoon rice vinegar
1 teaspoon sugar
1/4 cup chicken broth
1 teaspoon cornstarch
1 teaspoon sesame oil
Combine beef, salt, egg white, and cornstarch. Mix
well by hand and set aside. In a small bowl, blend all
sauce ingredients. Set aside.
Add 2 tablespoons oil to heated wok and stir fry beef
till it loses its pink color. Remove to serving bowl.
Add 2 more tablespoons oil to same wok. Toss peanuts
and chili peppers in the wok and stir fry until
peppers turn dark red. Remove from wok and add to
beef.
Lower heat. If necessary, add more oil. Stir fry green
onions and garlic for several seconds. (Do not let
garlic burn.)
Return beef, peanuts and peppers to wok and stir fry a
few seconds to combine. Add water chestnuts and
combined sauce ingredients and stir fry till heated
through and thickened.
Makes 4 to 6 servings.
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5. KUUMBA Yams
Many
thanks to Angie Davis for sharing this special Kwanzaa
recipe.
The whole family can explore different flavors, and
use KUUMBA (kwanzaa principle of creativity) to
decorate their yams. A fun and delicious treat!
6-8 medium yams
butter
1 tablespoon vegetable oil
1 cup honey
spices: nutmeg, cinnamon allspice
fruits: raisins, grated coconut, pinapple chunks,
apple slices
Wash yams thoroughly.
Rub yams with vegetable oil.
Place in uncovered shallow baking dish.
Bake approximately 45 minutes or until tender when
pricked with a fork.
Allow to cool for ten minutes.
Children will explore a variety of tastes by adding
different spices and/or fruits to their yams.
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