Kai's "Old-Fashioned" Recipe Thread

Shrimp and Crabmeat Elegante Over Angel Hair Pasta

¼ lb. butter
3 bunches green onion
1 ½ cup flour
4 quarts half and half
¼ cup white wine
¼ cup parsley
1 tsp. Cayenne
2 tsp. white pepper
5 lbs. boiled shrimp
2 lbs. crabmeat (backfin)

Sauté green onions with butter until soft.
Add flour and mix well. Add half and half and remaining ingredients and cook until slightly thick.
Finish with shrimp and crabmeat.
Cook for 10 more minutes.


Coconut Almond Chicken Salad

8 oz. chicken breast
Crushed almonds
Shredded coconut
Romaine lettuce or spring mix
Mandarin oranges
Egg wash

Strip chicken, dip in egg wash, roll in crush almonds and shredded coconut.
Deep fry for 8 to 10 minutes or bake for 12 to 18 minutes at 400 degrees.
Place over a bed of lettuce and garnish with mandarin oranges and Marianne dressing.

MARIANNE DRESSING (River Roads Cookbook III)

1 lb. plain yogurt
8 oz. mayonnaise
12 oz. honey
½ Tbs. rice vinegar
¼ cup dry mustard
¼ cup Dijon mustard

Boudreux's Cajun Fruitcake Recipe
(Or so the rumor goes)

1 cup butter
1 cup sugar
4 large eggs
1 cup dried fruit
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon lemon juice
1 cup brown sugar
1 cup nuts
1 or 2 quarts of aged whiskey

Before you start, sample the whiskey to check for quality. Good, ain't it, Cher?
Now go ahead. Select a large mixing bowl, measuring cup, etc.
Check the whiskey again as it must beez just right.
To be sure the whiskey is of the highest quality, pour 1 level cup into a glass and drink it as fast as you can.
Repeat.
With an eclectic mixer, beat 1 cup of butter in a large fluffy bowl.
Add 1 teaspoon of sugar and beat the hekk out of it again. Meanwhile, at this parsnicular point in time, wake sure that the whixey hasn't gone bad while you weren't lookin'. Open second quart if nestessary.
Add 2 large leggs, 2 cups fried druit an beat til high. If druit gets shtuck in peaters, just pry the monsters loosh with a drewscriver.
Example the whikstey again, shecking confistancy, then ****f 2 cups of salt or destergent or whatever, like anyone gives a aggilator's patootie.
Chample the whitchey shum more.
Pore in shum lemon zhoosh. Fold in chopped sputter and shrained nuts. Add 100 babblespoons of brown shugger or whushever's closhest and mix well.
Greash ubben and turn the cakey pan to 350 decrees. Now pour the whole mesh into the washin' machine and set on sinsh shycle.

Check dat whixney wunsh more and pash out.

Quote:

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Originally posted by jaybird
You're so welcome. Now you KNOW just how much a pinch, dash & smidgen is! :D :D

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I LOVE THOSE THINGS!!!!!!!!!1
BTW: the "Dash" is 1/8th of a teaspoon. In case you're ever making the cheesy garlic biscuits on the back of the bisquick box :):)

Quote:

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Originally posted by Jolie Rouge

Before you start, sample the whiskey to check for quality. Good, ain't it, Cher?

Chample the whitchey shum more.

Check dat whixney wunsh more and pash out.

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:eek: BWAHAHAHAHAHAHAHAHAHA :p

LOUISIANA PIZZA KITCHEN
GOAT CHEESE CHICKEN

2 - 5 oz. boneless, skinless chicken breasts
4 ozs. angel hair pasta
2 ozs. lemon juice
1 Tbls. sun dried tomatoes
4 quartered artichoke hearts
1 oz. white wine
1/2 Tbls. crushed garlic
dash of salt and 3 peppers
2 pinches of chopped parsley
2 ozs. butter
toasted sliced bread (2 slices)
1/2 oz. shredded parmesan
1 oz. whipped goat cheese

Place two chicken breasts on metal roasting plate and dash with salt and 3 peppers and 1 oz. shot of lemon juice. Bake or roast until done. Place toasted bread near bottom of plate and put chicken breasts on top. Place angel hair next to chicken and garnish with shredded parmesan and parsley. Pour sauce over chicken breasts and top each breast with a 1/2 Tbls. of whipped goat cheese. Serve.

Sauce: Put remaining 1 oz. shot of lemon juice, sun dried tomatoes, artichoke hearts, white wine, garlic, salt and 3 peppers, and parsley in skillet and bring to a boil until almost dry. Then add room temperature butter and whip in with a spoon. Remove from heat. If sauce is too thick, add 1/2 kitchen spoon of water to sauce.

To toast bread: Brush 1/2" thick slices of bread with pesto. Put on plate and toast in oven. Keep in uncovered plastic container.




'nite~nite' I am heading to bed. Michael has been up most of the last two nights ~ he is cutting two **more** teeth (bottom, this time). He has tuckered out early and so am I ! {{smooches all}}Flute ~` glad you got your surprise.
Jaybird - hope you are feeling better - keep me posted.
Fugie - watch your mailbox !

Todays Recipies



Baked Breakfast Apples


6 apples
1/4 cup granola
1/4 cup golden raisins or dried cranberries
1/2 cup brown sugar
1/2 cup orange juice
1/4 teaspoon allspice or cinnamon
2 Tablespoons butter

Core apples and place in baking dish. In a small saucepan, combine orange juice, butter, brown sugar, and allspice or cinnamon. Bring to a boil. Stuff apples with granola and raisins or cranberries. Pour sauce over apples and baste halfway through baking. Bake at 350 degrees for 35 to 40 minutes. Serve warm from the oven.



:D

Apple Lasagna


8 no-boil lasagna noodles (If you can't find these, boil, drain, and set aside.)
2 cups (8 ounces) shredded sharp cheddar cheese
1 cup (8 ounces) ricotta cheese (may use non-fat)
1 egg, slightly beaten (may use 1/4 cup egg substitute)
1/4 cup granulated sugar
1 teaspoon almond extract
Two 20-ounce cans apple pie filling
Cinnamon to taste
1 Tablespoon chopped pecans


Preheat oven to 350 degrees. Grease 13 x 9-inch glass baking dish. Combine cheeses, egg, sugar, and almond extract in medium bowl; blend well. Spread 1 can apple pie filling over bottom of prepared baking dish. Layer half the noodles over filling, then spread cheese mixture over noodles. Top with remaining noodles, then remaining apple pie filling and cheese. Sprinkle cinnamon to taste and add chopped pecans. If using no-boil lasagna noodles, be sure that noodles are at least 1 inch away from pan all the way around the pan, as they will expand. Cover with foil and bake lasagna for 1 hour 15 minutes (45 minutes if using cooked noodles). Cool for exactly 15 minutes. Cut into squares and serve.

This recipe may be cut in half using a 7 x 11-inch pan. You may also make this up the night before. If you do, cover, refrigerate, and bake the next morning.

Goes well with ham slices, lemon chiffon yogurt and orange slices.




:D

Orange Breakfast Pie


2 cups low-fat cottage cheese
3/4 cup egg substitute (like Egg Beaters)
2 Tablespoons all-purpose flour
2/3 cup sugar
1 teaspoon Island Spice grated orange peel or freshly grated peel
1 Tablespoon orange juice
1 Tablespoon orange extract
One 9-inch deep-dish pie shell, thawed if using frozen shell.
Preheat oven to 350 degrees.

In large bowl, beat cottage cheese on high speed with electric mixer for 1-1/2 minutes. Add eggs, sugar, flour, grated orange, orange juice, and orange extract; blend well. Pour into pie shell and bake for 50 minutes, or until a knife inserted comes out clean. Refrigerate overnight and serve chilled the next morning garnished with orange slices.




:D

Hiya Fugi
Hiya Flute
Hiya Jolie

Jolie, how's Michael feeling?

Flutey, guess who's FINALLY going to Reed's Harvest House this weekend!?

Fugi, borkborkbork

lol. hope you enjoy it. :) I was just telling mom tonight on our last trip there..isabel cried from the ste gen dairy queen (it's right off of 55) all the way home....i think u know that's quite a way to listen to a bebe cry!

did ya hear isabel's first toothy is coming in? you can see it now :)

Quote:

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Originally posted by jaybird
Hiya Fugi
Hiya Flute
Hiya Jolie

Jolie, how's Michael feeling?

Flutey, guess who's FINALLY going to Reed's Harvest House this weekend!?

Fugi, borkborkbork

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:p YASUREYOUBETCHA

How are you tonight? Hows the throat? ;)

OOOH it is!? Cool! She's what, nearly 5 months now right? I have a 15 month old that only HAS his two bottom teeth. Little sucker isn't walking yet either. Doesn't want ANY part of it. I'm hoping he walks soon - just to slow him down a little!!

OOOH, the bone's GONE! Finally after OVER 24 hours. Was still there when I went to bed, was much worse this morning. I decided I'd go to the ER after my hair appointment if it was still there. ((hey, a girl has her priorities you know!)) Had this awful coughing fit at the salon, and VOILA...no more bone. And I spent a half hour last night making myself puke.

Bone's gone. Hair's gone. WAY gone. About 1 1/2" long at the top and shorter all the way down. Cut over my ears and feathery sideburns! And had MORE highlights put in it! :eek:

I *love* Holly Clegg

Mock Cabbage Rolls
1 ½ lbs. ground sirloin
1 onion, chopped
1 tsp. minced garlic
¼ tsp. pepper
3 cups cooked rice
1 (3/4 lb) head of cabbage, coarsely shredded
1 (27-ounce) jar spaghetti sauce
¼ cup light brown sugar
1 cup shredded part-skim mozzarella cheese

Preheat the oven to 350 degrees. In a large skillet, cook the meat, onion, and garlic until the meat is done, about 8 minutes. Drain any excess grease. Add the pepper and the cooked rice, mixing well. Spoon the meat mixture into a 4-quart casserole dish coated with nonstick cooking spray. Top with the shredded cabbage. In a bowl, mix together the spaghetti sauce and brown sugar. Pour the sauce over the cabbage. Bake, covered, for 1 hour and 15 minutes, or until the cabbage is tender. Sprinkle with the mozzarella and continue baking for 5 minutes, or until the cheese is melted.


Black-Eyed Pea Salad
3 Tbs. balsamic vinegar
2 Tbs. olive oil
Salt and pepper to taste
2 (15-ounce) cans black-eyed peas, rinsed and drained
1/3 cup chopped celery
1 Tbs. chopped parsley or cilantro
½ cup chopped red bell pepper
½ cup chopped green bell pepper
¼ cup diced red onion
1 cup chopped tomato

Stir together vinegar, olive oil, salt, and pepper; set aside. In a large bowl, mix together black-eyed peas, celery, parsley, red and green peppers, onion, and tomatoes. Toss with dressing. Cover and chill at least one hour.


Red Velvet Cake
1 (1-ounce) bottle red food coloring
4 Tbs. cocoa
½ cup margarine
1 ¾ cups sugar
1 large egg
2 large egg whites
1 cup buttermilk
2 ¼ cups flour
1 tsp. baking soda
1 ½ tsp. vanilla extract
1 tsp. butter flavoring
1 ½ tsp. vinegar
Special frosting (recipe below)

Preheat the oven to 350 degrees. Coat two 9-inch round cake pans with nonstick cooking spray and dust with flour. In a small bowl, mix the red food coloring and cocoa with fork; set aside. In mixing bowl, cream the margarine and sugar until light and fluffy. Add egg and egg whites, mixing well. Add the cocoa mixture to the margarine mixture, beating well. Combine the flour with the baking soda and add alternately with the buttermilk to the creamed mixture, beginning and ending with flour. Add the vanilla, butter flavoring, and vinegar, mixing well. Pour the batter into the pans and bake for 30 minutes or until a toothpick inserted comes out clean. Cool layers on racks and ice with special frosting.


Special Frosting
3 Tbs. flour
1 cup skim milk
1 cup sugar
½ cup margarine
1 tsp. vanilla extract

In a small saucepan, gradually stir the milk into the flour and cook over medium heat until very thick, stirring constantly. Cool completely! In a mixing bowl, beat together the sugar, margarine, and vanilla until light and fluffy. Add the cooled flour mixture; beating well. Spread between layers and on top and sides of cake.



Chocolate Mint Brownies
1 (1 lb. 6.5-ounce) box Sweet Rewards reduced-fat brownie mix
¼ tsp. peppermint extract
3 Tbs. fat-free cream cheese
1 Tbs. margarine
2 cups confectioners’ sugar
½ tsp. peppermint extract
a few drops green food coloring
2 Tbs. margarine, melted
1 Tbs. cocoa
1 Tbs. water

Preheat the oven to 350 degrees. Prepare the brownie mix according to the package directions adding the ¼ teaspoon peppermint extract. Pour the batter into a 13 x 9 x 2-inch baking pan coated with nonstick cooking spray and dusted with flour. Bake according to package directions. Do not over bake. Remove from oven and cool completely. In a mixing bowl, beat together the cream cheese, 1-tablespoon margarine, confectioners’ sugar and peppermint extract until smooth. Add a few drops of green food coloring, mixing. Spread on the baked brownie layer. In a small bowl, mix together the 2 tablespoons melted margarine, cocoa, and water. Spread carefully over the cream cheese layer.