Kai's "Old-Fashioned" Recipe Thread

[Jolie Rouge]

Pepper Steak

1-1/2 pounds round or sirloin steak, 1/2-inch thick
1/4 cup salad oil
1 cup beef bouillon
1 onion, cut into 1/4-inch slices
1 clove garlic, minced
2 green peppers, cut into 3/4-inch strips
1 tablespoon cornstarch
1 tablespoon soy sauce
Hot cooked rice

Trim fat from meat and cut into 1-inch strips.
Heat oil in large skillet. Brown meat in oil, turning frequently while cooking.
Stir in bouillon, onion and garlic. Heat to boiling.
Reduce heat; cover and simmer 12 to 15 minutes for round steak, 4 to 6 minutes for sirloin.
Add green peppers during last 5 minutes of simmering.
Blend cornstarch and soy sauce. Stir into meat mixture.
Cooking, stirring constantly, until mixture thickens and boils. Boil one minute, stirring constantly.
Serve over hot rice.

YIELD: 4 servings



Green Beans Amandine

2 cans French style green beans
8 to 10 slices bacon
1/2 cup chopped onion
5 tablespoons vinegar
Salt and pepper to taste
3 tablespoons browned, slivered almonds

Drain beans early in day and set aside.
Fry bacon, dice and save.
Brown onions in bacon fat; add beans, vinegar, salt and pepper.
Heat ingredients, then refrigerate all day.
Just before serving, add bacon and almonds and heat.

SERVES: 6



Carrot Cake

INGREDIENTS FOR CAKE:
2 cups flour
2 cups sugar
1 tablespoon cinnamon
2 teaspoons baking soda
1-1/3 cups salad oil
4 eggs
2 cups grated carrots
1 cup chopped pecans

INGREDIENTS FOR CREAM CHEESE FROSTING:
1 large package (8 ounce) cream cheese, softened
1 small package (3 ounce) cream cheese, softened
1/4 cup butter
1 teaspoon vanilla
2-1/2 cups powdered sugar, sifted

TO PREPARE CAKE:

Heat oven to 350 degrees. Grease a large tube pan. Sift flour, sugar, cinnamon and baking soda into large bowl. Stir in oil. Add eggs, one at a time, beating after each addition. Stir in carrots and pecans. Pour batter into prepared pan. Bake in preheated oven for 1 hour and 20 minutes. When cool, frost with Cream Cheese Frosting.

TO PREPARE CREAM CHEESE FROSTING:

Combine cream cheese and butter; mix well. Add vanilla. Stir in powdered sugar and beat until smooth. Makes enough frosting for one large tube cake.

SERVES: 8 - 12

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[the fugative]

Todays Recipies



Golden Potato Soup


1 Tablespoon butter
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1 medium carrot, coarsely grated
1 large potato, diced
3/4 cup water
1 cup milk
1/4 teaspoon pepper
1 Tablespoon flour
1 Tablespoon corn starch
3 Tablespoons water
3/4 cup grated sharp cheddar cheese
paprika for garnish
1/2 teaspoon salt

Sauté onion and celery in butter in medium saucepan. Add carrot, potato and water; bring to a boil. Cover, reduce heat and simmer until potato is tender (about 15 to 20 minutes). Stir in milk, salt and pepper. Bring to a gentle boil, stirring frequently. In a small bowl, combine flour, cornstarch and water; stir into soup mixture. Cook and stir until thickened. Remove from heat. Stir in cheese until melted. Sprinkle each serving with paprika.







Tomato Buns



2 cups warm tomato juice
2 eggs
1/2 cup sugar
2 packages yeast
Pinch of salt
1/2 cup warm water
6 to 8 cups flour
1/2 cup melted butter


Let yeast rise in warm water. In separate large bowl, mix together tomato juice, eggs, sugar, and salt. Add half of the flour and mix well. Add the butter and the rest of the flour. Mix hard and let rise. Punch down and fold dough into rolls, put in pan and let rise. Bake in 400 degree oven for about 12 minutes or until done.







Fowl Thing


6 boneless chicken breasts
1 bunch fresh spinach, finely chopped
One 8 ounce package cream cheese
1 Tablespoon cracked black pepper
1 teaspoon garlic, minced
1 Tablespoon basil
1/2 cup butter, melted
puff pastry dough or phyllo sheets

Pound chicken breasts to flatten. Combine spinach, cream cheese, pepper, garlic and basil in large bowl. Divide spinach mixture equally among chicken breasts. Fold chicken in half and drizzle with melted butter. Using your own puff pastry or phyllo sheets, wrap chicken and brush with more melted butter. Bake in 350 degrees oven approximately 20 minutes or until golden brown.

[flute]

Can someone help me find a recipe?
I need a meatloaf recipe. I can only tell you 3 things for sure about the meatloaf.......

1) it was cooked in the oven
2) it obviously had brown sugar on it or in it.
3) it had bacon cut up on top of it.

any idears?

[the fugative]

Originally posted by flute
Can someone help me find a recipe?
I need a meatloaf recipe. I can only tell you 3 things for sure about the meatloaf.......

1) it was cooked in the oven
2) it obviously had brown sugar on it or in it.
3) it had bacon cut up on top of it.

any idears?

Bacon-Wrapped Meat Loaf with Brown Sugar-Ketchup Glaze


-BROWN SUGAR-KETCHUP GLAZE
1/2 cup ketchup or chili sauce
4 tablespoons brown sugar
4 teaspoons cider or white vinegar

-MEAT LOAF
2 teaspoons oil
1 medium onion -- chopped medium
2 cloves garlic -- minced
2 large eggs
1/2 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon hot red pepper sauce
1/2 cup whole milk or plain yogurt
2 pounds meat loaf mixture (50 percent ground
chuck, 25 percent ground pork, 25
percent ground veal
2/3 cup crushed saltine crackers (about 16) or
quick oatmeal or 1 1/3 cups fresh bread
crumbs
1/3 cup fresh parsley leaves -- minced
8 ounces thin-sliced bacon (8-12 slices, depending
on loaf shape)

FOR THE GLAZE: Mix all ingredients in small saucepan; set aside.

FOR THE MEAT LOAF: Heat oven to 350-degrees. Heat oil in medium skillet.
Add onion and garlic; saute until softened, about 5 minutes. Set aside to
cool while preparing remaining ingredients.
Mix eggs with thyme, salt, pepper, mustard, Worcestershire sauce, pepper
sauce, and milk or yogurt. Add egg mixture to meat in large bowl along
with crackers, parsley, and cooked onion and garlic; mix with fork until
evenly blended and meat mixture does not stick to bowl. (If mixture
sticks, add additional milk or yogurt, a couple tablespoons at a time until
mix no longer sticks.)
Turn meat mixture onto work surface. With wet hands, pat mixture into
approximately 9-by-5-inch loaf shape. Place on foil-lined (for easy
cleanup) shallow baking pan. Brush with half the glaze, then arrange bacon
slices, crosswise, over loaf, overlapping slightly and tucking only bacon
tip ends under loaf.
Bake loaf until bacon is crisp and loaf registers 160 degrees, about 1
hour. Cool at least 20 minutes. Simmer remaining glaze over medium heat
until thickened slightly. Slice meat loaf and serve with extra glaze





Meatloaf


6 slices Bacon
3 lg Eggs
1/2 cup Milk
1 tsp Salt
1/4 tsp Pepper
1/4 tsp Dried thyme leaves
1/4 tsp Ground nutmeg
1 dash Ground cloves
1 cup Fresh white-bread crumbs
2 lb Ground beef (or 1 Lb ground beef, 1/2 Lb each Ground pork and ground veal)
1/2 cup Green onions, chopped
2 tbsp Fresh parsley, chopped
2 tbsp Fresh celery leaves, chopped (optional)
1 Clove garlic, minced
1/3 cup Chili sauce
2 tbsp Light brown sugar (I prefer dark)
1/2 tsp Dry mustard


In medium skillet, over medium heat, saute bacon until partially cooked but not browned. Drain on paper towels; set aside. Preheat oven to 350F. In large bowl, with fork, lightly beat eggs with milk, salt, pepper, thyme, nutmeg, and cloves. Stir in bread crumbs; let stand for 5 minutes. Add beef, green onions, parsley, celery leaves, and garlic. Stir until well mixed. Transfer to foil-lined 12-by-8-inch baking pan. Press and shape with hands to form mixture into a 10-by-4-inch loaf. Arrange bacon diagonally on top of loaf. Bake for 45 minutes.

Meanwhile, combine chili sauce, brown sugar, and mustard in small bowl; stir to blend. Remove meatloaf from oven. Brush sauce over meatloaf. Return to oven; bake for 15 minutes longer.






Sour Cream Meatloaf


Meatloaf
1 Cup sour cream
1 pkg dry onion soup mix
2 slightly beaten eggs
1 1/2 lb ground beef
1 Cup bread crumbs
2 strips bacon

Sauce
1/2 Cup ketchup
4 Tbsp brown sugar
1/2 tsp nutmeg
1 Tbsp dry mustard

Preheat oven to 500ºF.
Mix together sour cream, onion soup mix, eggs, ground beef and bread crumbs.
Shape mixture into a loaf pan. Top with bacon strips.
Lower oven temperature to 375ºF and bake meatloaf for 1 hour.


Sauce:
Mix together ketchup, brown sugar, nutmeg and dry mustard.
When meatloaf has cooked for 1 hour, spread the sauce on top of loaf and bake for 15 minutes longer.






Here Ya Go Flute, These help Any?

[flute]

Yea, think i'll try the first one there

[Jolie Rouge]

Cippriani’s Italian Restaurant
Marinated Shrimp

3 lbs. boiled shrimp - peeled
2 cups wine vinegar
½ cup vegetable oil
½ cup olive oil
¼ cup prepared mustard
¼ cup horseradish
½ cup lemon juice
1.4 cup Worcestershire sauce
1 tsp. dill weed
1 tsp. dill seed
1 tsp. mustard seed
1 tsp. celery seed
2 Tbs. garlic - chopped
3 cup onion - thinly sliced
1 cup carrots - chopped
1 cup celery - chopped
2 Tbs. bell pepper - chopped
salt and pepper to taste
2 Jalapeno peppers - chopped

Combine all ingredients in a mixing bowl. Transfer to a glass or plastic container with a tight fitting lid and let it stand 4 hours in the refrigerator before serving.



Amis Courtyard & Catering
Marinade for Chicken Kabob:

½ cup olive oil
2 tsp. cayenne pepper
1 Tbs. chopped parsley
1 Tbs. ground thyme
1 Tbs. garlic powder
1 whole lemon (juice and rind)

Combine oil, cut up chicken, cover and marinate for 3 - 4 hours in refrigerator.

Lorraine Cheese Marinade:

1 cup olive oil
3 Tbs. red wine vinegar
1 Tbs. mustard powder
1 tsp. sale/pepper
1 clove garlic (minced)
small bunch fresh thyme
1 Tbs. sugar





Juban’s Restaurant
West Indes Crabmeat Salad

1 cup black olives pitted
1 cup green olives pitted
1 red onion chopped 3 cloves gresh garlic
1 Tbs. tarragon vinegar
1 cup olive oil
1 Tbs. lemon juice
salt, pepper, cayenne pepper to taste

In food processor, blend olives, onion, and garlic until coarsely chopped. Blend in vinegar, lemon juice, and olive oil. Season to taste. Serve over lump crabmeat with lettuces.


Chicago’s Bar & Grill
Steamed Salmon in Banana Leaf

1 - 8 oz. salmon filet
1 orange, sliced into pin wheels
1 lime, sliced into pin wheels
1 lemon, sliced into pin wheels
4 oz. butter
4 sprigs dill
¼ cup sweet white wine
salt and white pepper to taste
1 banana leaf (boiled for 3 minutes)
1 Mango cubed and soaked in 2 cups brandy with 2 cups sugar

Season salmon with salt and white pepper to taste. Lay banana leaf down with 1 lemon, 1 lime, and 1 orange pin wheel; then 2 oz. butter, 2 sprigs of dill, then salmon filet. Repeat process on other side of salmon. Roll banana leaf with salmon and condiments up like a burrito. Make a foil pocket, placing salmon roll and wine inside and secure pocket. Bake at 475 degrees for 12 minutes. Unwrap, cut banana leaf open to reveal salmon and top with mango mixture. Serve.




Pave’ Restaurant
Tahitian Vanilla Bean and Key Lime Crème Brulee

2 large whole eggs
2 egg yolks
5 Tbs. sugar
1 ½ cups heavy cream
½ cup milk
1 Vanilla bean, scraped
2 Tbs. key lime juice

Scrape vanilla bean pulp into cream and milk in a heavy saucepan. Bring to a boil. Whisk together sugar in eggs in a medium bowl. Temper together egg and milk mixture. Fold in key lime juice. Bake in ramekins at 350 degrees for 35 minutes. Cool for one hour.




sorry Flute - no meatloaf

[Jolie Rouge]

Flute ! I did find a great book - you must see if you library has it or can get it. "Make your own Groceries" by Daphne Metaxas Hartwig. Has recipes for all kinds of stuff and a whole chapter on baby food. (I will copy that one for you }

[flute]

Originally posted by Jolie Rouge
Has recipes for all kinds of stuff and a whole chapter on baby food. (I will copy that one for you }

Please don't......i have this book http://www.superbabyfood.com she completely describes how to make baby food...and what foods to introduce when.....it's my baby food bible......

[Jolie Rouge]

Are you sure ?

Please don't......i have this book ...

It has a recipe for carrot juice !

Fresh Carrot Juice (for Babies)

Wash and scrub a medium carrot, cut into 1 inch chunks.
Place in blender or food processor container with about 2/3 water
(or milk, unsalted broth, thinned tomato juice, orange juice, apple juice ...)
Whirl until pureed and then strain and serve.

Do NOT freeze.
Do NOT serve your baby fresh carrot juice if he/she is constipated as it will further the condition

[flute]

Teehee My bad. sorry!
I just didn't want you to waste your money if you're going to copy something I already have!

But, NO, juices are not in her book!
ty

[Jolie Rouge]

It is only a few pages (maybe 6 ) for the baby, so it won't be a problem to copy & send to you. See if your library has it, it has recipes for convience food mixes, beauty products, household cleaners - even dog & cat food ! I may post some later - right now I am headed to bed . Nite !


But before I go ...A wealthy American man was having an affair with an Italian woman for a few years. One night, during a rendezvous, she confided to him that she was pregnant. Not wanting to ruin his reputation or his marriage, he told her he would pay her a large sum of money if she would go to Italy to have the child. If she stayed there, he would also provide child support until the child turned 18.

She agreed, but wondered how he would know when the baby is born. To keep it discreet, he told her to mail him a postcard, and write "Spaghetti" on the back. He would then arrange for child support.

One day, about nine months later, he came home to his confused wife. "Honey," she said, "you received a very strange postcard today."

"Oh, just give it to me and I'll explain it later," he said. The wife did as she was asked, and watched as her husband read the card, turned white and fainted.

On the card was written "Spaghetti, spaghetti, spaghetti. Two with meatballs, one without."