Kai's "Old-Fashioned" Recipe Thread

[Jolie Rouge]

Mexican Chicken Casserole

1 chicken (about 4 pounds) or 3 whole chicken breasts
2 teaspoons salt
1 teaspoon pepper
1 bay leaf
1 can condensed cream of chicken soup
1 can condensed cream of mushroom soup
1 can (10-1/2 ounces) Rotel tomatoes with green chilies
1/2 cup chicken stock
Additional salt and pepper
12 tortillas, torn in small pieces
2 onions, finely chopped
3 cups grated sharp cheese (about 3/4 pound)

Cook chicken in water to which has been added 2 teaspoons salt, 1 teaspoon pepper and bay leaf.
Remove cooked chicken; reserve 1/2 cup of the chicken stock.
Cut chicken into large, bite-sized pieces; set aside.
Combine soups, tomatoes, chicken stock, salt and pepper to taste. Mix well.
In a 3-quart casserole, make 3 layers in the following order: torn tortillas, chicken, tomato mixture, chopped onions and grated cheese.
Use all ingredients in the 3 layers, being sure that cheese is on top.
Bake at 350 degrees for about 45 minutes.

SERVES: 6 - 8


Chess Pie

3 eggs
1-1/2 cups sugar
1/2 cup butter or margarine, melted
1 tablespoon yellow corn meal
1/8 teaspoon nutmeg
1 teaspoon vanilla extract
1 teaspoon vinegar
1 unbaked 8-inch pastry shell

Preheat oven to 350 degrees.
Lightly beat eggs with a whisk.
Stir in remaining ingredients, mixing well.
Pour into pastry shell and bake 50 minutes.

SERVES: 6 to 8

[Advertisement]

[the fugative]

Originally posted by Jolie Rouge

HiYa Jolie

HiYa JayBird

Uh JayBird I Cannot translate that

[jaybird]

Hehe.

I said, thanks Fugi. Basically.

~wiggles her eyebrows~

Maybe.

[the fugative]

Originally posted by jaybird
Hehe.

I said, thanks Fugi. Basically.

~wiggles her eyebrows~

Maybe.

YASUREYOUBETCHA

His teacher told Ole's son that he appeared to have musical ability, so Ole and Lena bought him a shoe horn.

[jaybird]

Hey, I have to 'bork' over here in the recipe thread now too? Ooookay....

BORK! BORK! BORK!

Actually my Russian is VERRRRRRRRRRRRRRRY rusty. Like 20 years rusty. I can't read Cyrillic at all, and I'm barely conversational any more. When I got my first computer and internet, I used to go to Yahoo chat and hang out in the 'Russian chat rooms' to keep in practice. Worked out fairly well, they helped me with Russian, I helped them with English. Was fun.

((not a LOT of use for it around here, although some did help Sarah out last summer when she was doing an internship at the hospital and was working at the outpatient clinic on the south side of STL. And Thursday night when she was at work...BIG sports med convention here, docs from all over the world, one of the tables she had was from Russia))

[the fugative]

I See LOL

My Sisters Hubby was there, He's one of them "Sports Medicine" Guys

[jaybird]

ROFLMAO. Was he one of those 30/40something guys that was hitting on my 22 year old baby? Actually, I think the Aussies had the market on that. Sarah said of all the tables she had (a table full of Germans, one from the Netherlands, from Russia, from Australia and I forget where else) that the Australians were the coolest. Said they were a real hoot and ended up tipping her nearly 40% on the bill ((bill was $176!!!!)) 'Course Sarah knows how to work a table too. They were doing shots with her at $5 a pop. She said the only thing that bugged her was they kept calling her 'Sheila' instead of Sarah. I said, noooo, sheila is Aussie slang for a good-looking woman. LMAO!

She ended up, after tipping out, with over $250 in tips for about 6 or 7 hours work!

ROFLMAO, tonight she's working a 'party' there. A Bar Mitzvah with 250 people, from 3pm-1am. OY VEY!

[Jolie Rouge]

Acme Oyster House (in Covington, LA)
Oyster Artichoke Bisque

1 Tbs. cooking oil
1 Tbs. butter
1/2 cup diced onions
1/4 cup diced celery
1 Tbs. minced fresh garlic
dash of Tabasco
1/2 cup chopped fresh oysters
1 tsp. salt
1 cup chopped artichoke hearts
pinch white pepper
pinch whole thyme
2 cups heavy whipping cream
1 Tbs. flour
1 Tbs. corn starch
1/4 cup oyster liquid/water
2 Tbs. white wine


Place oil and butter in saute pan at medium heat.
Saute onions, celery, and garlic.
Next, add Tabasco, oysters, salt, artichoke hearts, white pepper, thyme, heavy whipping cream and simmer until it reaches 180 degrees. Mix flour and corn starch with oyster liquid in a cup, and blend into mixture to thicken.
When soup returns to 180 degrees, turn off heat and add white wine and serve.


SNAPPER ALMONDINE ANANAS WITH CRAB

6 6-7oz. Filets of fresh snapper
3 eggs
2 Tbs. Oil
Salt & pepper, to taste
Season All, to taste
Lemon Juice of 2 lemons
1 Tbs. Tabasco

FOR THE BREADING:
1 cup flour
1 cup bread crumbs
½ cup fine, chopped almonds
¼ cup oil for sauté
1 lb. Jumbo lump crab meat

Season fish filet with salt and white pepper or favorite Season All. Blend well eggs, oil, lemon juice, and Tabasco.
Dust fish in flour and wet in egg mixture.
Mix almond and breadcrumbs together. Mix well.
Coat fish on both sides.
Heat oil in heavy sauté pan and brown on each side on medium heat. Finish in 350 degree oven approximately 6 - 8 minutes or until flaked.

FOR THE SAUCE:
2 Tbs. Butter
/4 cup pineapple meat
¼ cup shallots
½ Tbs. Fresh thyme leaves
2 Tbs. Lemon juice
½ cup white wine
1 tsp. Garlic
¾ cup cream ½ lb. Butter, sliced
Salt & Pepper, to taste
Green onions & parsley, for color

Melt butter; sauté pineapple, meat, shallots, and garlic until soft. Add lemon juice, white wine and reduce by half.
Add cream and reduce until thickened.
Add crabmeat.
Bring to a boil.
Season with salt and pepper.
Add sliced butter on medium low heat stirring gently until incorporated.
Add parsley and green onion for color.

Heat up fish in oven and pour sauce over fish filets and serve immediately.


TORNADOES AU POIRE VERT

12 3 oz. Beef tenderloin filets
¼ cup vegetable oil
2 Tbs. cracked black pepper
salt

FOR SAUCE:
6 shallots, finely chopped
¼ cup brandy
1 cup beef stock
2/3 cup heavy cream
6 tsp. Green peppercorns

In a very hot skillet, heat vegetable oil.
Season beef with salt and a generous amount of pepper.
Carefully place beef in skillet; turn after 1 - 2 minutes.
Total time approximately 3 - 4 minutes for medium rare.
Remove beef and keep warm.
Add chopped shallots to hot pan.
Flame with brandy.
Add beef stock; reduce by half.
Add heavy cream and reduce until thickened, then add peppercorns.
Add beef filets and bring to simmer for 3 minutes on low.
Serve with rice dish and green vegetable.


GRILLED CHICKEN & ANDOUILLE FETTUCCINE

6 large chicken breasts, halved
3 Tbs. Season All
½ cup olive oil
2 Tbs. lemon juice

Mix all of the above and let sit for one hour.
Grill on hot grill until done.
Cool; then slice/dice.

FOR SAUCE:

2 medium onions, finely chopped
½ cup celery, finely chopped
2 Tbs. garlic
1 Tbs. fresh thyme
3 Tbs. fresh basil
¼ lb. Butter
¼ lb. Olive oil
2/3 cup flour
2 cups milk
2 cups heavy cream
1 cup Parmesan cheese
2 Tbs. chicken bouillon (dry)
Salt & Pepper to taste
1 cup diced Andouille (of choice)
2 Tbs. butter
2 cups cream
Parsley
Green Onions
Red bell pepper (for color)

In heavy saucepan on medium heat, melt butter and olive oil.
Sweat onion, celery and garlic.
Mix in flour and blend well.
Slowly add milk, stirring constantly.
Add heavy cream and all of the rest of the ingredients; bring to a boil and turn down to low heat for 5 - 8 minutes.
Add salt and pepper to taste. Let cool.
In heavy pan, melt butter; sauté diced andouille until hot; add cut chicken and continue to sauté on medium heat stirring.
Add heavy cream and let boil for 2 - 3 minutes.
Add 3 cups of Alfredo base sauce and simmer.
Add more if desired.
Finish with parsley, green onions and red bell peppers.
Pour over favorite pasta.

[the fugative]

bruine bonen met appels en spek

500 grams dried brown beans
6 Granny Smith apples
300 grams fresh pork or streaky bacon (for a less greasy meal use pork chops)
3 onions
150 grams molasses or Dutch stroop
salt, pepper and cinnamon
coarse black bread or multigrain bread


Start preparation a day ahead. Soak the beans overnight in plenty of water. The following day, bring the beans and the same water - with a level teaspoon of salt - to a boil and cook over low heat for about 60 minutes. Meanwhile peel and core the apples and slice them in rings. Boil the rings in shallow water for a few minutes and drain. Sprinkle the pork with pepper and cinnamon, and slowly fry in its own fat. Save the grease. (When opting for pork chops, fry in a little butter, and save the fat). Peel and dice the onions and fry in the bacon grease/fat. Add the apple slices to the beans and drain. Very slowly warm the molasses/stroop and add some of the bacon grease/fat. Serve the beans with the fried pork and the hot molasses on the side and thick slices of bread.

[Jolie Rouge]

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


BWAAHAHAHAHAHAHAHAHAHA !

YASUREYABETCHA !

[the fugative]

Todays Recipies



Sausage and Wild Rice Casserole


1 pound bulk pork sausage
1/2 green pepper, chopped
1/2 cup chopped celery
One 4-ounce jar diced pimiento, drained
1 cup wild rice
2 teaspoons chicken seasoned stock base
One 10-1/2 ounce can cream of mushroom soup
One 2-ounce can sliced mushrooms, drained
1 medium onion, chopped
1/2 teaspoon marjoram leaves
1/2 teaspoon thyme leaves
1 cup grated Cheddar cheese
Cook wild rice according to package directions. Or, spray an 8 x 8-inch pan with cooking spray. Rinse rice with cold water and drain. Spread in prepared pan. Cover the rice very generously with boiling water. Cover pan with foil. Place pan in a cold oven. Turn oven on to 450 degrees. When it reaches that temperature, turn the oven off and leave the rice in the oven overnight without opening the door. It will be cooked when you get up in the morning.

Brown sausage in a large skillet. Add green pepper, celery, and onion and continue cooking until vegetables are soft. Drain off excess fat. Add remaining ingredients, mixing well. Stir in cooked wild rice. Pour into a sprayed 3-quart casserole dish. Cover and bake 45 minutes to 1 hour at 325 degrees or until heated through.



Peach Pie


3/4 cup flour
1/2 teaspoon salt
1 small package vanilla pudding (not instant)
1 egg
1 teaspoon baking powder
1/2 cup milk
1 large can of peaches (3-1/2 cups), save the juice
One 8-ounce package of cream cheese
1/2 cup sugar
1/2 teaspoon cinnamon

Combine flour, baking powder, salt, pudding mix, egg, and milk in a large bowl. Beat for two minutes on medium speed. Pour into a 10-inch greased pie pan. Place drained peaches on top, then set aside. Combine cream cheese, 1/2 cup sugar, and 3 Tablespoons peach juice. Beat for two minutes until smooth. Spoon on top of the peaches and keep away from the edge -- about 1 inch. Sprinkle 1 Tablespoon of sugar and 1/2 teaspoon of cinnamon on top. Bake at 350 degrees for 30 to 35 minutes.





Citrus Walnut Semifreddo


Orange juice
Lemon juice
Sugar
Unflavored gelatin
Heavy cream
Confectioners' sugar
Chopped walnuts


Combine the orange juice, lemon juice, and sugar; whisk until the sugar is dissolved. Combine gelatin with warmed orange juice until dissolved. Combine heavy cream and confectioners' sugar in a mixer and whip until stiff peaks form. Add chopped walnuts. Fold whipped cream into juice/gelatin mixture