Kai's "Old-Fashioned" Recipe Thread

Spinach Salad With Apricots and Peanuts

1 lb. Spinach, cleaned, patted dry, torn into bite-size pieces
3 Tbs. apple cider vinegar
6 Tbs. apricot preserves
½ cup peanut oil
1 15-oz. can apricot halves, drained
¾ cup coarsely chopped roasted peanuts.

Combine vinegar and preserves in container of electric blender. Process until smooth, stopping once to scrape down sides.
With blender on high speed, gradually add peanut oil in a slow, steady stream.
Blend until thickened. Combine spinach, half of apricots, peanuts and dressing in a large salad bowl; toss gently.
Top with remaining apricots and sprinkle with peanuts.
Serve immediately.


"Cajun" Mix

2 cups mini twisted pretzels
3 cups rice Chex cereal
2 cups Kix cereal
1 can cashews
1 cup goldfish crackers
½ cup margarine, melted
¼ cup Worcestershire sauce
1 Tbs. garlic powder
1 tsp. cayenne pepper

Mix pretzels, Chex cereal, Kix cereal and goldfish crackers in slow cooker.
Melt margarine over low heat and stir in Worcestershire sauce, garlic powder, and cayenne pepper.
Pour melted margarine and seasonings over dry mixture in the slow cooker and cook on low for 3 - 4 hours.
Uncover for the last 45 minutes.
Serves 15 - 20.


Spinach and Artichoke Stuffed Yellow Squash

6 - 8 large yellow crookneck squash
½ cup butter or margarine
8 oz. package cream cheese
3 10-oz. boxes frozen chopped spinach, thawed, and well-drained
2 14-oz. cans artichoke hearts, drained and coarsely chopped
½ tsp. garlic powder
1 tsp. lemon pepper
1 tsp. Worcestershire
Dash of Tabasco
Salt, red and black pepper, to taste
Seasoned Italian bread crumbs for topping

Bring a large pot of salted water to a boil.
Cut the squash in half lengthwise.
Remove seeds and cook in boiling water until crisp-tender (3 to 5 minutes).
Drain and set aside to cool.
Melt butter and cream cheese in large saucepan.
Remove from heat and add spinach, artichoke hearts, and remaining seasonings.
Mix well to blend.
Divide the spinach stuffing equally among the squash halves.
Top with bread crumbs and transfer to a baking pan.
Preheat oven to 350 degrees. B
ake stuffed squash until heated through, 20 to 30 minutes.
Serves 12 - 14.


ROSEMARY OLIVE FOCACCIO

1 10-oz. pkg. refrigerated pizza crust
1 tsp. olive oil
1/4 tsp. freshly cracked black pepper
1 Tbs. minced fresh rosemary OR 1 tsp. dried and crumbled
1 egg white
1 Tbs. water
1/2 cup grated Romano cheese, divided
8 black olives, pitted and quartered
4 marinated sun dried tomatoes, drained, rinsed, and cut into strips
2 large cloves garlic, thinly sliced

Preheat oven to 450 degrees.
Place pizza crust in a bowl and add oil, black pepper and rosemary. Knead dough until combined.
Press dough into 12 x 9-inch baking sheet.
Using a pastry brush, brush with egg white and water mixed together. If needed, press out dough more at this point.
Sprinkle with 1/4 cup Romano cheese; press into dough.
Bake until bread is almost cooked through and cheese begins to brown. Arrange olives, tomatoes, and garlic on top of bread.
Sprinkle remaining 1/4 cup cheese and spray lightly with olive oil flavored vegetable oil spray.
Continue baking until cheese melts and bread is cooked through, about 5 minutes.
Cut into squares and serve.



Satin Pie

1 cup creamy peanut butter
2 cups sugar
2 8-oz. pkgs. Cream cheese, room temperature
2 Tbs. butter, melted
2 tsp. vanilla extract
1 ½ cups whipping cream
2 graham cracker crusts
3 1.45 oz. Hershey bars
3 Tbs. milk

Beat peanut butter, sugar, cream cheese, butter and the vanilla in a large bowl with electric mixer until smooth and creamy.
In another bowl, beat whipping cream until soft peaks form.
Gently fold whipped cream into peanut butter mixture.
Spoon into crusts, dividing mixture equally.
Refrigerate 6 hours.
Melt Hershey bars with milk in saucepan over low heat.
Spread or swirl over pie fillings.
Refrigerate until firm.


POUNCE !!

ok, time for me to post some of my favorites to add to all of yours'!

HOLIDAY LUSH (I mean Slush)

Mix in blender;
12oz Frozen orange juice concentrate
12oz Frozen lemonade
1C White sugar
1C Seagrams Seven

Pour into a large bowl. Add 6 cups of cold water. Stir well. Freeze for about a day for it to turn "slushy". Serve in a tall glass topped with 7up, Sprite or Ginger ale.



PINK STUFF

2 boxes any red jello
20oz crushed pineapple, drained well
12oz cottage cheese (small curd)
12 or 16oz Cool Whip

Mix together & chill well.



LEMON LUSH

CRUST:
1 1/2C flour
1 1/2 stick margarine
Knead together like pie dough. Press into the bottom of 13 x 9 pan. Bake @ 350* for 15-20 mins.
Mix:
1C powdered sugar
8oz Cream cheese
3C Cool whip.
Spread over cooled crust.
Mix:
2 boxes of instant pudding (lemon or vanilla)
3C Milk
Spread over the cream cheese mixture. Refrigerate until set. Top with Cool Whip & nuts



MY PEANUTBUTTER BALLS

2C Graham cracker crumbs
1C peanut butter
2 sticks margarine
1LB powdered sugar
1/2C coconut (optional)
large bag of Nestle chocolate chips
small amount of gulf wax

Mix together; crumbs, p-nut butter, margarine, powdered sugar, & coconut. Form into balls. Melt the chocolate chips & a bit of the wax on top of a double boiler. Using tongs, gently, but quickly, dip the balls into the chocolate to coat. Put on wax paper to dry. May be stored in the frig or frozen

uhhmmmmmmmm.........BUMP

Bump?

If ya post a recipe, it automatically 'bumps' - hint hint.

I'm recipeeeed out. I can't think of one recipe to post. And don't even feel like digging for any! ;)

I haven't been cooking much lately....... :(

Todays Recipies

Veal Short Ribs



Veal Short Ribs 10 lb
Salt and pepper As needed
All-purpose flour 1 cup
Canola oil 1/2 cup
Diced onions 2-1/2 cups
Diced carrots 2 cups
Diced celery 1 cup
Chopped garlic 1/2 cup
Dry white wine 2 cups
Veal stock 3 qt
Bouquet Garni: (4 tsp dried thyme
leaves, 4 black peppercorns,
2 bay leaves) 1 each
Salt 2 Tbsp
Pepper 2 tsp
Peeled turned new
potatoes, parboiled 4 cups
Green beans, cut in half, parboiled 2 cups
Baby carrots, parboiled 2 cups
Baby turnips, parboiled 2 cups
Asparagus, parboiled 2 cups
Pearl onions, parboiled 2 cups
Button mushrooms 2 cups
Olive oil As needed
Butter As needed
Salt and pepper to taste
Chopped fresh tarragon 1/4 cup
Tarragon sprig For garnish

Sprinkle veal short ribs with salt and pepper. Dredge lightly in flour. Brown on all sides in oil in large braising pan over medium heat. Remove.

Sauté onions, carrots, celery and garlic in same pan until brown.

Deglaze pan with wine. Add short ribs, stock, bouquet garni, salt and pepper; bring to a boil. Reduce heat; cover tightly and simmer 1-1/4 hours or until veal is very tender. Remove short ribs to platter. Strain braising liquid over ribs.

Combine vegetables sauté vegetables in oil and butter until golden brown. Season with salt and pepper.

Sprinkle with 1 tsp chopped tarragon. Garnish with tarragon sprig.

:p Whew this ones a lot of work but worth it (for big groups)

;)

COUGLAUFFLES, SMALL


3/4 lb. flour
3 tsp. homemade yeast (1 drachm equals 60 grains, about 1 teaspoon. Use maybe a half a pack of commercial yeast, or half a cake)
2 tsp. salt
2 eggs
3 egg yolks
2 oz. sugar
Cream
1/2 lb. butter (2 sticks)

To make a dozen small couglauffles, take three quarters of a pound of flour, three drachms of yeast, two of salt, two whole eggs, three yolks, two ounces of sugar, a little cream, and half a pound of butter. The preparation is made the same as the German Couglauffle. When the paste is made, divide it into twelve equal parts; butter a dozen small biscuit moulds, and fill each with your preparation, and let them stand; when risen so as to fill the moulds, put them into a brisk oven, and take them out as soon as they are of a light color.
From The Cook's Own Book by "A Boston Housekeeper" (Mrs. N. K. M. Lee), Boston, 1832

:D

Lemon Mousse Pie

1 (15-oz.) pkg. Pillsbury All Ready Pie Crusts

FILLING
1 envelope unflavored gelatin
1/2 cup lemon juice
1/4 cup water
1 teaspoon grated lemon peel
6 to 8 drops yellow food color
1 (8-oz.) pkg. cream cheese, softened
1 cup powdered sugar
2 cups whipping cream, whipped

Heat oven to 450 F. Prepare pie crust according to package directions for
one-crust baked shell using 9-inch pie pan. (Refrigerate remaining crust for a
later use.) Bake at 450 F. for 9 to 11 minutes or until lightly browned; cool.

In small saucepan, combine gelatin, lemon juice and water; let stand 1 minute.
Stir over medium heat until dissolved. Stir in lemon peel and food color.

In small bowl, combine cream cheese and powdered sugar; beat until smooth and
fluffy. Gradually add softened gelatin mixture; blend well. Refrigerate until
slightly thickened, about 15 minutes. Fold in whipped cream.

Spoon into cooled baked crust. Refrigerate until firm, about 1 hour. Garnish
as desired. Store in refrigerator.

10 servings

************************************************** ******************

Mystery Pecan Pie

Prep Time: 15 minutes (Ready in 3 hours)

CRUST
1 Pillsbury Refrigerated Pie Crust (from 15-oz. pkg.)

FILLING
1 (8-oz.) pkg. cream cheese, softened
1/3 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
1 egg
3 eggs
1/4 cup sugar
1 cup corn syrup
1 teaspoon vanilla
1-1/4 cups chopped pecans

1. Prepare pie crust as directed on package for one-crust filled pie using
9-inch pie pan.

2. Heat oven to 375 F. In small bowl, combine cream cheese, 1/3 cup sugar,
salt, 1 teaspoon vanilla and 1 egg; beat at low speed until smooth and well
blended. Set aside.

3. In another small bowl, beat 3 eggs. Add 1/4 cup sugar, corn syrup and 1
teaspoon vanilla; blend well. Spread cream cheese mixture in bottom of
crust-lined pan. Sprinkle with pecans. Gently pour corn syrup mixture over
pecans.

4. Bake at 375 F. for 35 to 45 minutes or until center is set. If necessary,
cover edge of pie crust with foil after 15 to 20 minutes of baking to prevent
excessive browning. Cool 2 hours or until completely cooled. Store in
refrigerator.

8 servings

************************************************** *******************

Baked Ham with Pineapple-Maple Glaze

1 (6 to 8-lb.) fully cooked bone-in ham half
1/2 cup pineapple juice
2/3 cup pineapple preserves
1/4 cup Hungry Jack Microwave-Ready Regular Syrup
2 tablespoons stone-ground mustard

Heat oven to 325 F. If necessary, trim fat, leaving only a thin layer on ham.
Score ham by cutting diamond shapes about 1/4-inch deep through fat. Place
ham, fat side up, in disposable pan (place on baking pan) or rack in shallow
roasting pan.

In small bowl, combine pineapple juice, preserves, syrup and mustard; mix
well. Spoon half of pineapple mixture over ham. Bake at 325 F. for 30 minutes.
Spoon remaining pineapple mixture over ham; bake 30 minutes or until meat
thermometer registers 140 F., basting frequently with pan juices.

Let ham stand covered in pan for 15 minutes before carving, basting frequently
with pan juices.

16 servings

************************************************** *******************

Lucky me, I went digging thru a bunch of floppies I had in a box and found several with recipes on them.
:p

Quote:

---

COUGLAUFFLES, SMALL

---

Not a thing wrong with small couglauffles. (oYo)
;) :p :D

Veal. Bleagh.

Quote:

---

Originally posted by GUmball1960


Lucky me, I went digging thru a bunch of floppies I had in a box and found several with recipes on them.
:p

---

:p HiYa Gummy

Kewl Gonna share? :p

Quote:

---

Originally posted by jaybird


Not a thing wrong with small couglauffles. (oYo)
;) :p :D

---

:eek: Bawahahahahahahahaha :p

You Bad ;)

Quote:

---

Originally posted by the fugative



:p HiYa Gummy

Kewl Gonna share? :p

---

That's where the last batch came from. :p


Chocolate BonBons (Makes 24)
---------------------------------

1 (12 ounce) package semi-sweet chocolate chips
3 Tbls. vegetable shortening
1 cup flaked coconut
3/4 cup chopped pecans
1/3 cup sweetened condensed milk
24 vanilla wafer cookies


In a microwave safe bowl, melt chocolate chips and vegetable
shortening on MEDIUM-HIGH until chips are softened. Stir until
melted and mixture is smooth.

In a medium bowl combine coconut, pecans and condensed milk;
stir until well blended. Spoon one rounded teaspoon of mixture
on each vanilla wafer. Place on a waxed paper-lined cookie
sheet.

Pour 1 Tbls. of melted chocolate over each cookie to coat top
and sides.

************************************************** ******************

Chocolate Lover's Cheesepie (Serves 10)
----------------------------------------------

Crust:

1 1/2 cups crushed vanilla wafer cookies
1/2 cup powdered sugar
1/3 cup cocoa
1/3 cup butter, melted


Filling:

3 (8 ounce) packages of soft cream cheese
1/4 cup granulated sugar
3 large eggs
1 tsp. vanilla extract
1 (12 ounce) package of semi-sweet chocolate chips, divided
2 Tbls. whipping cream


In a medium bowl stir together vanilla wafer crumbs, sugar,
cocoa and melted butter. Press mixture firmly into bottom and
sides of 9 inch pie pan.

Preheat over to 450 degrees F. In a large bowl beat cream cheese
and sugar with electric mixer until well blended. Add eggs and
vanilla; beat until smooth. Stir in 1 2/3 cups chocolate chips.
Pour mixture into crumb crust.

Bake 10 minutes; reduce oven temperature to 250 degrees F.
Do not open oven door. Continue baking another 30 minutes or
just until center is set. Remove from oven and cool completely
on wire rack. Cover with plastic wrap and refrigerate until
thoroughly chilled.

In a microwave safe bowl, place 1/3 cup chocolate chips and
whipping cream. Microwave at HIGH 30 to 40 seconds or just
until chips are melted and mixture is smooth when stirred.
Cool slightly; spread over top of cheesepie.
Cover and refrigerate until ready to serve.

************************************************** ******************

Chocoholic Cookies


2 cups rolled oats
2 cups (1 12-ounce package)
1 cup (2 sticks) unsalted butter, softened to room temperature
1 cup firmly packed dark brown sugar
1/2 cup granulated sugar
1 1/2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1/4 cup unsweetened cocoa, preferably Hershey's Premium European-Style
2 large eggs, slightly beaten
1 Tablespoon milk
1 1/2 tsps. pure vanilla extract
9 ounces (3 3-ounce bars) "white chocolate", preferably Lindt Swiss
White Confectionery Bar
1 1/2 Tablespoons solid vegetable shortening such as Crisco


Preheat oven to 350 F. Butter two cookie sheets. Do not alter the
order in which the ingredients are combined. In a large bowl,
combine the oats and chocolate chips; set aside. In another large
bowl, beat together the butter and sugars until creamy. Sift
together the flour, baking soda, salt, and cocoa, then add
to the butter mixture, stirring until thoroughly combined.
The batter will be very stiff. Stir the milk and vanilla into
the eggs, then stir this mixture into the butter mixture until
thoroughly combined. Add the chips and oats; stir until well
mixed.

Using a two-tablespoon scoop, drop batter 2 inches apart on
cookie sheets. Bake 9 to 12 minutes, until cooked through.
Cool on pan 1 minute; transfer to wire racks to cool completely.

Melt the white chocolate with the solid vegetable shortening in
the top of a double boiler over simmering water. Holding a cooled
cookie between your thumb and forefinger, dip the edge into the
warm white chocolate to cover the top third of the cookie.
Place on a rack over wax paper to dry compleyely. Store between
layers of wax paper in an airtight container in a cool place.

Makes 5 dozen.