Kai's "Old-Fashioned" Recipe Thread

Todays Recipies



BLACKFORD'S PORK CUTLETS


Boneless pork cutlets, about 4
Salt and pepper
1 or 2 eggs, beaten
Bread crumbs
Dried sage, crumbled
Finely minced onion
1/4 c. lard
14 c. flour

Cut them [the cutlets] from the leg and remove the skin; trim them and beat them and sprinkle them with pepper and salt. Prepare some beaten egg in a pan and on a flat dish a mixture of bread crumbs, minced onion & sage. Put some lard or drippings into a frying pan over the fire and when it boils put in the cutlets--having dipped every one, first in the egg and then in the seasoning. Fry them 20 or 30 minutes turning them often. After you have taken them out of the frying pan, skim the [fat off] the gravy, sprinkle on a little flour, give it one boil, and then pour it in the dish round the cutlets. Eat them with apple sauce.
From the Blackford Family Cookbook, L. M. Blackford, 1852


:D

Salt Water Taffy


1 cup sugar
3/4 cup light corn syrup
2/3 cup salt water or fresh water with 1 teaspoon salt
1 tablespoon cornstarch
2 tablespoons sweet butter
2 tablespoons vanilla
3-4 drops red coloring

Mix all the ingredients in a medium sized pan. cook over medium heat, stiriing constantly until reaches 260 on candy thermometer. Remove from heat and pour into buttered 8x8x2 inch pan. Allow to cool slightly and then pull taffy until shiny, stiff and light in color. if it begins to get too sticky, butter hands lightly. Pull into long strips about 1/2 inch wide. using scissors, cut into 1 inch pieces and wrap individually in waxed paper. keep in airtight container. Makes about 1 pound


:D


Honey Taffy


1-CUP HONEY

Heat honey in large sauce pan (3 qt.) to boiling and continue boiling
gently to 280 F. (138 C).

Remove from heat, pour onto buttered sheet pan and allow to cool until a dent can be made in it when pressed with finger tips.

Butter your hands or it will stick to you.

Pull taffy until light and porous then pull taffey into long
strips about 1 inch in diameter. Cut into 1 inch taffy kisses.

Wrap individually in wax paper and store in refrigerator.

:D

Toffee



1 cup sugar
1 cup butter or margarine
1/4 cup water
1/2 cup semisweet chocolate chips
1/2 cup finely chopped pecans

Heat sugar, butter and water to boiling in heavy 2-quart saucepan, stirring constantly; reduce heat to medium. Cook about 13 minutes, stirring constantly, to 300°F on candy thermometer or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.)

Immediately pour toffee onto ungreased large cookie sheet. If necessary, quickly spread mixture to 1/4-inch thickness. Sprinkle with chocolate chips; let stand about 1 minute or until chips are completely softened. Spread softened chocolate evenly over toffee. Sprinkle with pecans.

Let stand at room temperature about 1 hour, or refrigerate if desired, until firm. Break into bite-size pieces. Store in airtight container.


:D

Apricot Dessert Loaf


2/3 cup Orange Blossom Honey
2/3 cup margarine
1 tsp ground ginger
7oz pkg dried apricots, chopped
loaf unthawed bread dough

Combine honey, margarine and ginger in a medium sized pan. Cook over medium heat, stirring frequently, until margarine melts. Remove from heat. Spray a bundt pan with cooking spray. Divide 1/3 of honey mixture in bottom of pan. Sprinkle 1/4 cup chopped apricots on top. Arrange 15 more dough pieces in pan. Drizzle remaining 1/3 of honey mixture and sprinkle remaining apricots on top. Bake 15-20 minutes in preheated oven at 375 degrees until lightly browned on top. Invert on a plate to serve.


:D

ROBERTO'S RIVER ROAD RESTAURANT

River Road Shrimp

1 medium boulet (bread cup)
1 Tbs. olive oil
1 tsp. chopped garlic
12 large shrimp
¼ each red, green, and yellow bell peppers, diced
¼ Red onion, diced
1 Tbs. Tiger Sauce {brand name product produced by 'Try Me'*)
Brandy
Black pepper, red pepper, garlic powder to taste
Juice of ¼ lemon
3 Tbs. whipped butter

Take boulet and cut a hole on top, and toast. (French bread may be use as a substitute.)
Heat oil in a 9 to 12 inch skillet, medium to medium high heat.
Add shrimp and garlic; sauté for a minute.
Add diced peppers and onions; sauté 2-3 more minutes.
Add Tiger sauce and continue to stir.
Add a dash or two of brandy (remove from fire before adding brandy as it may ignite.)
Add remaining ingredients and pour over boulet.

This dish can also be served over rice.



Chicken Fontesi

1 boneless chicken breast
1 ½ tsp. Pesto (basil and garlic)
Few pine nuts
Broccoli florets
Carrots
Zucchini and yellow squash
Mushrooms quartered
White wine
Dash of lemon juice
White pepper and salt to taste
1 ½ Tbs. butter

Cut vegetables; mix them together.
Dust chicken breast in all purpose flour (shake of any excess flour). Sauté chicken in a little oil until cooked all the way through; set aside.
In same skillet, sauté vegetables, pine nuts and pesto for about 2-3 minutes.
Deglaze pan with white wine, then add lemon juice salt and pepper. Add butter and toss until butter is incorporated.
Top chicken breast and serve immediately.



Crab Meat on Angel Hair

Angel hair pasta (pre-cooked)
2 Tbs. olive oil
2 tsp. chopped garlic
1 pound crab claw meat
3 Tbs. grated Romano cheese
Juice of ¼ lemon
1 Tbs. chopped parsley
3 Tbs. diced green onions
Creole seasoning to taste
¼ cup heavy whipping cream

Heat olive oil.
Add garlic and sauté for one minute.
Add crab meat and sauté until it heats all the way through.
Add remaining ingredients except cream; mix together.
Add cream; lower heat and cook until cream has reduced until it coats the back of a spoon.
Then toss with angel hair and serve immediately.



Crab and Artichoke Supreme

1 cup mayonnaise
1 cup freshly grated Parmesan cheese
1 cup chopped green onions
1 cup sliced fresh mushrooms
3 14-oz. cans artichoke hearts, drained and sliced
1 pound fresh crab meat
Juice of 1 lemon
½ teaspoon of cayenne

Combine all ingredients.
Pour into a 3 quart casserole, and bake at 350 degrees for 30 minutes.
Serve with fresh steamed asparagus spears and hot French bread.

BTW, FUGIE --
:)
:D
;)
:p
:cool:
:rolleyes:

POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!


BWAAHAHAHAHAHAHAHAHAHA !

Hi all. I've been sitting here a while attempting to read this thread from the start. Got about 20 pages in and decided to skip ahead. :) 79 pages of all these great recipes was making me hungry!
Normally I stick to reading the Freebie Forum but tonight I decided to wander around and found myself in here. Don't know if my simple recipe for pizza sauce will fit in with everything I've been looking at though. I love pizza but hate store bought sauce so I came up with this recipe. I usually don't measure everything exactly so I had to sit down & think about how much of what I put in and I think I've come pretty close. This is for a small batch but I have made larger amounts. It can be frozen or canned. My family actually likes mine better than Pizza Hut & Dominoes.

My Pizza Sauce

1- 6 oz. can Hunts tomato paste
1- 8oz. can Hunts tomato sauce
1/8 to 1/4 tsp. GROUND oregano
1/4 to 1/2 tsp minced garlic (the kind you buy in a jar)
plus 1/2 tsp of the garlic juice from the jar
3 or 4 good shakes each of salt & pepper

Stir sauce & paste together until smooth.
Then add oregano, salt & pepper, garlic and garlic juice. Stir together.
Let it sit & "marinate" for about 10 minutes, allowing the flavors to blend.
Taste. If something seems to be missing add it sparingly. Ground oregano
and the minced garlic will get stronger flavored the longer the sauce sits.
This sauce can be frozen with no problem. Just thaw it in the microwave on medium.

Makes enough for 1 or 2 large Boboli crusts.

Todays Recipies


Hard Rock Candy


3 3/4 cups white sugar
1 1/2 cups light corn syrup
1 cup water
2 teaspoons cinnamon oil
1 teaspoon red food coloring

Roll the edges of two 16 inch square pieces of heavy duty aluminum foil. Sprinkle the foil very generously with confectioners' sugar.
2 In a large heavy saucepan combine the sugar, corn syrup and water. Heat over medium high heat, stirring constantly until sugar dissolves. Stop stirring and heat until a candy thermometer reads 300 to 310 degrees F. Remove from heat and stir in the cinnamon oil and food coloring. Pour over the prepared foil; let cool and harden. Crack into pieces and store in an airtight container.


:D

Molasses Bars


1/2 cup butter , softened
3/4 cup packed dark brown sugar
1 egg
1/2 cup light molasses
1-1/2 cups flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups raisins
3/4 cup chopped walnuts (optional)
Cream butter and sugar until fluffy. Beat in egg, then molasses; mix to blend well. Sift together flour, spices, baking soda, and salt. Stir into creamed mixture. Stir in raisins and walnuts. Spread in greased 13 x 9 x 3-inch baking pan. Bake at 350 degrees for 20 to 25 minutes until center is still soft but springs back to the touch.


:D

Apple Peanut Butter Cookies


3 1/2 cups flour
1 tsp baking soda
1 tsp salt
1/2 tsp nutmeg
1 cup margarine
1 cup peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
1 cup apples, peeled, cored and grated

Combine dry ingredients. Cream together margarine, sugars, and peanut butter. Add egg, vanilla and grated apple. Stir in dry ingredients until thoroughly blended. Chill dough 1/2 hour. Shape in rounded teaspoonfuls and place on greased cookie sheet. Flatten with fork. Bake at 375° F for 12 to 15 minutes.

:D

Candied Apples


Core, pare and cut into one-half inch slices medium sized apples. When the apples are sliced they should look like a doughnut. Drop a few at a time into syrup made of 2 cups sugar and 1/2 cup water. Simmer until clear. Drain on a plate. Dry a few hours, then roll in granulated sugar. Let stand overnight, then roll in granulated sugar. Repeat this process until they will not absorb any more sugar, then pack in boxes lined with oiled paper.

:D

Pear Cookies

1 cup brown sugar
1/2 cup shortening
2 eggs, well beaten
2 1/4 c. flour, sifted
1/2 tsp. mace
1/4 tsp. salt
1/2 cup buttermilk
3 tsp. baking powder
1/4 tsp. soda
1 cup dried pears

Preheat oven to 375° F. Cream shortening and sugar. Beat eggs and milk together, add to shortening and sugar. Sift flour with baking powder, soda, salt and mace. Beat in flour mixture. Finely chop and add dried pears. Mix well. Drop by teaspoons onto greased baking sheet. Bake at 375° F for 12-15 minutes.


:D

Quote:

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Originally posted by GUmball1960
Hi all. I've been sitting here a while attempting to read this thread from the start.

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HiYa GUmball1960
Feel free to join in anytime the more the merrier no recipie too easy or complicated :D









watch out for jaybird she likes possum :p J/K

;) :p :D

Quote:

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the fugative quote : -- Originally posted by GUmball1960 : Hi all. I've been sitting here a while attempting to read this thread from the start. ---
"HiYa GUmball1960 -- Feel free to join in anytime the more the merrier no recipie too easy or complicated"

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DITTO - What Fugie said :)

***The sauce sounds excellent ! ***


watch out for Fugie - He posts some -er. well... interesting... recipes from time to time. :) :D ;) :p :cool: :rolleyes:


Tiny Corn Fritters

17-ounce can cream style corn
1-1/2 cups cracker crumbs
1 large egg
1/2 teaspoon grated onion
Salt and pepper

Mix all ingredients the day before cooking so crumbs will absorb moisture.
Drop from a spoon into hot fat and fry until brown.
Drain on paper towel.
These may be kept in a warm oven for refill during a party.

SERVES: 6


Cream Cheese Brownies

4-ounce package German sweet chocolate
5 tablespoons butter
3-ounce package cream cheese
1 cup sugar
3 eggs
1/2 cup plus 1 tablespoon flour
1-1/2 teaspoons vanilla
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup nuts, chopped
1/4 teaspoon almond extract

Melt chocolate with 3 tablespoons butter over low heat, stirring constantly. Cool.
Cream remaining butter with cream cheese until soft.
Gradually add 1/4 cup sugar.
Blend in 1 egg, 1 tablespoon flour, and 1/2 teaspoon vanilla.
Set aside.

Beat remaining eggs until thick.
Gradually add remaining sugar.
Add baking powder, salt, and remaining flour.
Blend in cooled chocolate mixture, nuts, almond extract, and remaining vanilla.
Measure 1 cup chocolate batter and set aside.

Spread remaining chocolate batter in a greased 9-inch square pan. Top with cheese mixture.
Drop measured chocolate batter from tablespoon onto cheese mixture; swirl to marbleize.
Bake at 350 degrees for 35 to 40 minutes.
Cool.
Cut and store in refrigerator.

YIELD: 18 squares

Quote:

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Originally posted by Jolie Rouge
watch out for Fugie - He posts some -er. well... interesting... recipes from time to time. :) :D ;) :p :cool: :rolleyes:

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and you don't??????????????????????? :D:D:D:D:D:D

I noticed he's not the only one.. ;) You forget I said I'd already looked at the first 20 or so pages of this thread. My computer is in my 2 1/2 yr. old daughter's room and while I was reading some of those last night it was all I could do not to laugh out loud & wake her up! LOL :D I was laughing so hard some times that I had tears running down my face! You people are all a little nuts and that's what made me want to stop in here. Couldn't pass up all that fun. :D :p :D I may have to dig out my mother's old cookbooks and see what she has hiding in there. Some were my grandmothers. :)

Here's my contribution to the craziness,(old hillbilly tombstone I saw in a cookbook once):

Ma loved Pa,
Pa loved wimmin'
Ma caught Pa with one in swimmin'
Here lies Pa.

Quote:

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Originally posted by flute


and you don't??????????????????????? :D:D:D:D:D:D

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:p HiYa Flute LOLOLOL

LOL :) :D ;) :p :cool: :rolleyes:

Quote:

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Originally posted by flute
: and you don't???????????????????????

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Guilty as charged ! :) :D ;) :p :cool: :rolleyes: