Kai's "Old-Fashioned" Recipe Thread

[Gumball1960]

GREEN CORN PUDDING

Take 12 ears of green corn; scrape the substance out with a
spoon. Add yolks and whites beaten separately, of 4 large eggs,
1 teaspoon sugar, the same of flour rubbed into a tablespoon of butter, salt & pepper (to taste), and a pint of milk.
Bake 45 minutes at 325 degrees F.

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[Jolie Rouge]

Cooking With Fire

The U.S. Memorial Day approaches, and for many people, that is the signal to fire up the grill and burn otherwise perfectly good food. To get back in grilling shape after a season of cooking indoors, here are several terrific resources.

Reluctant Gourmet Technique
A treatise on the art from one of my favorite sites. The only problem is, here is one more person telling me I should clean my grill...
http://www.reluctantgourmet.com/technic.htm#Grilling

Thrill of the Grill
Tempting recipes from Southern Living. Check out Lime-Jalapeno Grilled Chicken -- healthy with a kick.
http://www.southern-living.com/food/...ll/default.asp

Barbecue or Grill?
Both methods are outlined with tantalizing recipes.
http://www.culinarycafe.com/Barbeque.html


"Grilling, broiling, barbecuing - whatever you want to call
it - is an art, not just a matter of building a pyre and throwing
on a piece of meat as a sacrifice to the gods of the stomach."
--James Beard, Beard on Food

[jaybird]

Umm Gummy, are you related to Fugi?

Just kidding!

What the hell...here goes nothing!

Chicken Smothered In Rhubarb

3 1/2 pound chicken, cut into 10 serving pieces
Essence
1 tablespoon flour
1/4 cup olive oil
1 pound rhubarb, cut into 1 1/2-inch pieces
2 medium onions, julienned
1 tablespoon minced garlic
1 bay leaf
Fresh thyme sprigs
1 cup white wine
3 tablespoons finely chopped parsley
Garnish: 2 cups cooked white rice, warm, 1 tablespoon finely chopped parsley

In a mixing bowl, toss the chickens with Essence and flour. In a large heavy pot, heat the olive oil. When the oil is hot, brown the chicken for 6 to 8 minutes on each side. Add the rhubarb and onions. Season with salt and pepper. Stirring constantly, wilt and brown the onions, scraping the bottom of the pot to loosen any brown particles, for about 10 minutes. Add the garlic, herbs and wine, cover and reduce the heat. Stir occasionally and cook for about 45 minutes or until the chicken is tender. Stir in the parsley. Arrange the chicken on a platter and garnish with Essence and parsley and serve with rice.

Ummm...whats Essence? I've had this dish and it's very good, but never made it!

[Gumball1960]

Nope, not related (I don't think), just equally warped. LOL
This may get worse over time, my mother is tracking down her
grandmother's cookbooks, and my mother is 78.

[jaybird]

Rhubarb-E-Cued Beef Ribs

4 lb lean,meaty beef short ribs
1/2 cup water
1/2 teas. seasoned salt
1 cup sliced rhubarb
1 envelope onion soup mix
1/3 cup honey
1/3 cup chili sauce
3/4 cup rose wine
1/3 cup water
1/2 teas. basil
1/8 teas. pepper
Red onion

Place ribs in 9 X 13" pan. Add 1/2 cup water. Sprinkle with seasoned salt. Cover with foil and bake @ 350 degrees for two hours.

Meanwhile,combine remaining ingredients except garnish in a sauce pan. Simmer 1/2 hour. Pour over ribs. Bake another 1/2 hour uncovered, basting several times. Place on serving platter. Garnish.

Serves 6

[jaybird]

An Irish recipe!

Mackerel With Rhubarb
2 lb Mackerel filets
2 oz Margarine
1 Lg. onion, chopped
1/2 lb Rhubarb, chopped
Pepper and salt
Toasted breadcrumbs
1 lb Rhubarb (for the sauce)
2 tbsp. Sugar (for the sauce)
Grated lemon rind (for sauce
2 tbsp. Water (for the sauce)

Melt the margarine (or butter) and cook the onion in it until transparent. Add the chopped rhubarb, season with pepper and salt and continue to cook gently for 5 minutes. Then add breadcrumbs and stir the mixture.

Now lay the mackerel filets out flat, skin side down, and spread the stuffing on them. Roll each up, put them in a greased oven dish and cook them in a moderate oven (400F) for 15-20 minutes.

While the fish are being cooked, make the rhubarb sauce by placing all the ingredients listed in a saucepan and stewing tehm until the rhubarb is cooked and quite soft. This will take 10 minutes or a little longer. Then put the cooked rhubarb through a fine sieve or the blender, to make a puree of it. This can be served either hot or cold with the cooked mackerel.

Servings: 4

[the fugative]

Todays Recipies Jest fer JayBird cause I Know she likes em


MULBERRY VEIGA


Mulberries
Sugar

Take the common mulberries, when fully ripe, pick the stems carefully from them, rinse them clean and drain them on a sieve. Afterwards mash them to a pulp, which put in a preserving kettle with a few spoonfuls of water, and simmer it a few minutes; then strain the liquid through a very fine sieve, pressing it with the back of a large spoon, to obtain all the liquor you can; to each pint of which add one pound of loaf sugar, and simmer them together till they form a thick jelly, skimming it occasionally. Put it up in small jars, and keep them in a cool place. It will keep well, and if properly made, it will rope a yard when dropped from a spoon.
From The Kentucky Housewife by Lettice Bryan, 1839.



EGGS ILLI CREAM


12 eggs, boiled
Salt and pepper
1 pint milk
2 oz. butter
1 tsp flour
Nutmeg
Oysters or chicken, minced fine

Boil and peel one dozen eggs, cut each one in two, separating the whites from the yolks, put them in a deep dish, and sprinkle on some salt and pepper. Meanwhile, put in a sauce-pan a pint of sweet milk, two ounces of butter, rolled in flour, some powdered nutmeg, and enough fresh oysters, minced fine, or minced fowl, to make the gravy sufficiently thick; boil it for six or eight minutes, stirring it all the time; transfuse it boiling over the eggs, and send it to table immediately.
From The Kentucky Housewife by Lettice Bryan, 1839



POTTED PIGEONS



Pigeons enough for family
1 cracker per pigeon
1 egg per pigeon
Salt pork
Piece of suet or butter the size of an egg
Sweet marjoram or sage, 1/2 tsp. per bird
Flour

Note: the "cracker" specified in this recipe is more the size of a Civil War hardtack, not a modern soda
cracker. Use 5-6 soda crackers or make hardtack per the directions in the first couple of pages of this thread.

Pigeons may be potted, roasted or stewed. Potting is the best, and the least trouble. After they are
thoroughly picked and cleaned, put a small slice of salt pork, and a little ball of stuffing, into the body of
every pigeon. The stuffing should be made of one egg to one cracker, an equal quantity of suet, or butter, seasoned with sweet marjoram or sage, if sweet marjoram cannot be procured. Flour the pigeons well, lay them close together in the bottom of the pot, just cover them with water, throw in a bit of butter, and let them stew an hour and a quarter if young, an hour and three quarters if old. Some people turn off [pour out] the liquor [pan juices] just before they are done, and brown the pigeons on the bottom of the pot; but this is very troublesome, as they are apt to break to pieces.

HiYa JayBird
HiYa Jolie
HiYa "Gummy"
HiYa Flute

[jaybird]

Originally posted by GUmball1960
Nope, not related (I don't think), just equally warped. LOL
This may get worse over time, my mother is tracking down her
grandmother's cookbooks, and my mother is 78.

My mom's going to be 77 in a couple weeks. I'd give anything to know where my gramma's cookbooks (well, recipe files) went to when she died...have a clue an uncle of mine has them. I'd love to get my hands on them!

Springtime Ham With Rhubarb Sauce

4 lb ham, boneless and fully cooked
3 cups rhubarb, fresh OR 16-oz frozen cut rhubarb
1 1/4 cups sugar
1/3 cups orange juice
2 teas. orange peel; grated
3/4 teas. dry mustard
1 cinnamon stick

Do not preheat oven. Place ham, straight from the refrigerator, on a rack in a shallow roasting pan. Add 1/2 cup water. Insert a meat thermometer into the thickest part of the ham. Cover the pan tightly with aluminum foil, leaving the thermometer dial exposed. Roast in a 325 oven until thermometer registers 135 degrees, about 19-23 minutes per pound.

Meanwhile, combine rhubarb, sugar, orange juice, orange peel, dry mustard and cinnamon stick in a large saucepan. Bring to a boil. Reduce heat to medium and cook, uncovered, about 15 minutes, stirring occasionally. Remove cinnamon stick.

Remove aluminum foil from ham and spoon a small amount of sauce over the ham 15 minutes before end of cooking time. Remove ham when meat thermometer registers 135 degrees. Allow ham to stand, covered, about 10 minutes, or until the thermometer registers 140^. Serve remaining sauce with ham. Makes 2 1/4 cups sauce.

[jaybird]

I LOVE mulberries Fugi! I used to pick wild mulberries all the time when I was a kid. Wish I knew where I could find some now!

OYSTERS???? Ya had to sneak oysters in on me, didn't you? And pigeons??? Fugi...we have a newbie here. Be gentle, we don't want to scare her off. Ya don't see me posting any gopher recipes, do you?

[Jolie Rouge]

Chutney Cheese Spread

1 8-oz. block cream cheese, softened
1 8-oz. jar mango chutney
1/4 cup slivered almonds
1/4 cup green onions, chopped

Place cream cheese on a serving dish.
Pour chutney over cream cheese and sprinkle with almonds and green onions.
Serve with crackers and/or fresh fruit.


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Pot Roast with Vegetables

1 2 - 3 pound chuck pot roast
4 small potatoes, quartered
2 carrots, sliced
1 onion, chopped
2 celery ribs, sliced
2 parsnips, sliced
1 tsp. dried rosemary
1/2 tsp. dried thyme
1/2 cup beef broth

Place vegetables in the bottom of a crock pot and sprinkle with rosemary and thyme.
Place roast on top of vegetables and sprinkle with salt and pepper. Pour beef broth over all ingredients and cook on low for about 8 hours.


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Chocolate Chip Bars

1 and 1/4 cups sugar
1 and 1/4 cups flour
1/3 cup cocoa
1 tsp. baking powder
1/4 tsp. salt
3 eggs, beaten
2/3 cup butter, melted
2/3 cup semi-sweet chocolate chips
2/3 cup white chocolate chips

Combine first 5 ingredients together and mix well.
Combine eggs and butter and mix into dry ingredients.
Stir in chocolate chips and transfer to a greased 13 x 9-inch baking dish.
Bake at 350 degrees for 20 - 30 minutes.
Allow to cool completely and cut into bars.

[jaybird]

I've got it all figured out for you booboohead! Here you go!

Soup:

Donax or Coquina Broth
This delicate broth is a gift of the sea. The tiny coquina clams burrow into the sand as the tide washes them ashore during the summer months. Once scooped from the sand, rinse the coquinas and place them in a pot with enough water to cover. Cook over medium heat until shells pop open (usually about 5 minutes). Strain broth and discard shells. Add a little butter and light cream to taste. Garnish with chopped parsley or chives to add color. No quantities are given, as the amounts are determined by the success of the coquina collector.


Main Course:

Alligator Pilau
After over 20 years of protection, the alligator has made a remarkable comeback and alligator meat is available again. Since the body meat is too tough, only the tail meat is used. The best way to prepare alligator tail is to slice the meat across the grain into 1/4- to ½-inch strips. While good lightly breaded and fried, try this dish that includes the datil pepper, which gives it some heat.

2lb. alligator tail, sliced or cubed
1/4 cup olive oil
2 large onions, chopped
1 large bell pepper, chopped
4 cloves garlic, minced
4 bay leaves
1 cup diced tomatoes
1 cup long grain rice
2 cups chicken stock
½ fresh datil pepper or 1 tsp pepper sauce
½ tsp salt
1/4 tsp black pepper
1/4 tsp dried thyme

Saute alligator meat in a small amount of olive oil until tender, and set aside. In a Dutch oven, cook onions, bell pepper and garlic in remaining oil until soft. Add tomatoes, bay leaves, datil pepper or sauce and seasonings and simmer over low heat for five minutes. Add chicken stock and well-rinsed rice and simmer for 20 minutes. Add the alligator meat, stir well, taste and adjust seasonings. Simmer an additional five minutes to combine flavors.


Gopher Tortoise Stew
Also known as the "Hoover chicken," the gopher tortoise was a staple in the diets of Minorcans, Florida natives, and Depression-era families. The exact composition of Gopher Tortoise Stew depended on what ingredients were available at the time, but this is a typical recipe. Today, the gopher tortoise is a protected species, but you can substitute alligator or pork.

Cut meat into 2-inch pieces and simmer in salted water until tender. In a large Dutch oven, fry some salt pork until crisp and the fat is rendered. Add meat and brown. Add a generous amount of chopped onion, some chopped bell pepper, minced garlic, diced tomatoes and simmer for 20 minutes.

Then add the water the meat was cooked in, some diced potatoes, a few bay leaves, salt and black pepper to taste, and a fresh datil pepper or a dash of datil pepper sauce. Simmer for 1½ to 2 hours over low heat. If necessary, thicken stew with a little flour dissolved in water, or some mashed hard-boiled egg yolks. For those that could afford the luxury of dry sherry, a dash would be added just before serving.

Serve piping hot with rice and corn pone.



Vegetables

Plain Old Swamp Cabbage
If ever the opportunity of a fresh cut cabbage palm presents itself, here is a recipe for fixin' it. For most folks, getting to the heart is more trouble than it's worth. For old timers and Seminole Indians, it was a way of life. If you want a true Florida adventure, try making it yourself.

Remove boots from palm and peel down to the heart. Break heart into bite size chunks and soak in cold water until ready to cook. Chop some onions. Fry ½ lb. salt pork, cut into small pieces, in a skillet. Add a handful of onions and some butter and cook until onions are soft. In a Dutch oven melt a stick of butter. Add a generous amount of cabbage and a fourth as much onion. Season with salt and pepper to taste. Add more cabbage and onion in the same proportion until pot is half full. Cook over low heat for about 30 minutes, stirring to keep cabbage from burning. Serve when cabbage is tender.

To preserve our trees, please cut cabbages from palms that are growing in dense clusters, or from construction sites where they are to be removed. The best cabbage comes from trees that are from eight to twelve feet tall.



To Drink

Orange Shrub
About the time of the American Revolution, Jessie Fish's grove, on Anastasia Island, was yielding the finest oranges in America. They were in demand, as far away as London, for the making of Orange Shrub. This powerful drink combined orange juice with rum and sugar. It might be considered an ancestor of the whiskey sour. It was a hit with Loyalists and Patriots alike.

Mix 1 gallon of rum with the peel of 6 oranges. Add 6 cups of sugar and dissolve by mixing well. Combine this mixture with a quart of sweet orange juice and place in a wooden cask or earthenware crock for several weeks to age and develop character. After aging, remove shrub from the cask, strain, and bottle for immediate consumption or storage. This is a wonderful base for a hearty punch.



Ahh! Desert!

Ambrosia
Ambrosia is a holiday tradition in the South. It takes advantage of fresh Florida citrus that ripens just in time for Christmas. It is a perfect match for the robust fare served during the festive holiday season.

4 naval oranges
2 grapefruit
½ fresh pineapple
1/4 cup pecan pieces
½ cup orange juice
1/4 cup light corn syrup
½ cup shredded coconut
1/4 cup dry sherry

Peel and section oranges and grapefruit, removing any seeds. Peel and cube pineapple into bite size pieces. Mix orange juice, corn syrup, and sherry. Pour over fruit and let set overnight in refrigerator to combine flavors. Top with coconut and nuts. Ambrosia may be presented in individual cups or served in a crystal bowl as the grand finale.