Spice tea wafers
Yield: 65 Servings
Ingredients:
- 1/2 c Plus 1 Tb warm very strong Brewed spice tea
- 2 tb Honey
- 2 c All-purpose flour
- 1/8 ts Baking soda
- 4 tb (1/2 stick) butter or
Instructions:
Margarine softened These crispy, subtle crackers capture the flavor of your favorite
spice tea. 325~F. 20 to 25 minutes Preheat the oven to 325~F.
Dissolve the honey in the warm tea.
In a large bowl or in the food processor, mix the flour and baking
soda together. Cut the butter into the flour mixture until it
resembles coarse meal. Slowly mix in about 1/2 cup of the tea-honey
mixture, just enough to form a dough that will hold together in a
cohesive ball. Reserve the remaining tea to glaze the tops of the
crackers.
Divide the dough into 2 equal portions for rolling. On a floured
surface or pastry cloth, roll out to 1/8 inch thick. With a sharp
knife, cut the dough into 2-inch shapes.
Place the crackers on a lightly greased or parchment-lined baking
sheet. Prick each one all the way through in 2 or 3 places with the
tines of a fork. Bake for 10 minutes, turn and brush the tops with
the remaining tea-honey liquid. Continue baking for another 10 to 15
minutes, or until golden brown. Cool on a rack. Yield: 60-65.
VARIATION: Using a smoky tea such as Darjeeling also produces an
interesting cracker.
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: SPICE UP SAUCES
Categories: Info
Yield: 1 Info
No ingredients
Add one can RO*TEL Diced Tomatoes and Green Chilies to commercially
prepared tomato and barbecue sauces.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: SPICE UP YOUR LOW SALT DIET
Categories: None
Yield: 1 Servings
MMMMM------------------------INGREDIENTS-----------------------------
MMMMM----------------PROCESS IN BLENDER OR FOOD P---------------------
2 tb Parsley flakes
2 tb Lemon peel
2 tb Dehydrated onion flakes
1 tb Paprika
1 tb Oregano
1 ts Garlic
1 ts Ground mustard
1 ts Pepper
MMMMM-----------------------------OR----------------------------------
1 tb Parsley
4 tb Lemon peel
1 tb Onion powder
1 ts Garlic powder
1 ts Pepper
1 ts Paprika
1 ts Chili powder
1 ts Thyme, ground
1 ts Dry mustard
MMMMM------------------------PREPARATION-----------------------------
Store and use from salt shaker. Use lightly on vegetables and meats
in place of salt.
Submitted By PAT PATE
~0600 (CST)
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: SPICE VEGGIE CRISPS
Categories: Miamiherald, Appetizers, Vegetables
Yield: 4 Cups
6 md Carrots' peeled
1 ts Olive oil
1 ts Salt
1 1/2 ts Ground cumin
3/4 ts Ground coriander
pn Cayenne
Freshly ground pepper
1 Sweet potato (12oz)
Preheat oven to 375 degrees F. Use a vegetable peeler to scrape
carrots into thin strips about 3 inches long. Place in a bowl; dr
minutes, the sweet potatoes about 30 minutes. Let cool completely
before storing.
Nutritional info per half cup: 60 cal; 1g fat, 1g pro,
12 g carb
Source: Miami Herald, 2/15/96 format by Lisa Crawford, 7/7/96
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: SPICE YOGURT CHICKEN
Categories: Poultry
Yield: 4 Servings
8 Chicken parts*
1 c Low-fat yogurt; plain
2 tb Lime juice
2 ts Ginger; fresh grated
4 Garlic cloves; minced
1 ts Cumin; ground
1/4 ts Cayenne pepper
1 ts Anises; don't use
1 ts Cornstarch; mixed with
2 ts Water
1 Limes; cut for garnish
*thighs or half breasts MARINADE: Combine the yogurt, lime juice,
ginger, garlic and spices in a bowl and mix well. Place chicken in
marinade and stir to coat.
Refrigerate it for 2 to 8 hours. Preheat oven to 350. Arrange
the chicken in a large/shallow dish leaving no more that 1 of space between them. Bake for 10 minutes...then spread the marinade mixture over the chicken. Bake until meat feels firm to the touch. Time will depend on piece used. Breast will take less than thigh. Arrange on platter with lime slices. This is very very creamy and feels like you are eating a rich sauce. Calories: 273; Protein: 31g: Chol: 102 mg; Total fat 13g; Sod: 135mg. Original Recipe TIME/LIFE FRESH WAYS WITH POULTRY I haven't worked out the WW exchanges...but perhaps your leader can...
