Kai's "Old-Fashioned" Recipe Thread

[Jolie Rouge]

originally posted by Jaybird:South Louisiana has a lot of things in common with Vietnam. There are rice paddies levee to levee in both places. Each population speaks French. The humidity is 100 percent. And we both love to eat.

HOOO YAAAH BABY !

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[Jolie Rouge]

100 pages 1494 posts 8339 views !!

100 pages 1494 posts 8339 views !!

100 pages 1494 posts 8339 views !!

100 pages 1494 posts 8339 views !!

100 pages 1494 posts 8339 views !!

100 pages 1494 posts 8339 views !!

100 pages 1494 posts 8339 views !!

100 pages 1494 posts 8339 views !!

[Jolie Rouge]

King Ranch Casserole

2 cups cooked diced chicken
1 can Rotel tomatoes and green chilies
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 can chicken broth
1 package soft tortillas, cut in small pieces
1 large onion, chopped
1 cup grated sharp Cheddar cheese

Layer the chicken, tomatoes, soups, broth and tortillas in a greased 2-quart casserole. Add chopped onions. Repeat layers and onions. Sprinkle grated cheese over top and bake at 350 degrees for one hour.

SERVES: 8



Ratatouille

1 medium eggplant, peeled and cubed
2 zucchini, cut in 1/2-inch slices
2 teaspoons salt
1/2 to 1 cup olive oil
2 onions thinly sliced
2 green peppers cut in thin strips
1-1/2 teaspoons garlic chips or 2 to 3 fresh garlic cloves, pressed
3 tomatoes peeled and diced
Pepper to taste
1/4 teaspoon basil (fresh if possible)
1/2 teaspoon bouquet garni, or 1/4 teaspoon thyme
1/2 teaspoon Italian seasoning, or 1/4 teaspoon parsley
1/2 teaspoon McCormick's Salad Supreme seasoning

Toss eggplant and zucchini with 1 teaspoon salt and let stand 30 minutes. Drain and dry on paper towels. Heat 1/4 to 1/2 cup olive oil in large skillet and lightly brown eggplant and zucchini slices. Remove with slotted spoon and set aside. Add remaining oil to skillet; cook onions and green peppers until tender. Stir in garlic. Put tomatoes on top; cover and cook 5 minutes. Gently stir in eggplant, zucchini, and remaining seasonings. Simmer, covered, until desired tenderness. Uncover and cook 5 minutes, basting with juices from bottom of pan. Serve hot or cold.

SERVES: 8 to 10



Lemon Thyme Swordfish

6 (6-ounce) swordfish steaks, 1/2-inch thick, skin removed
Juice of 2 lemons
2 shallots, thinly sliced
2 cloves garlic, crushed
2 tablespoons coarse mustard
1/4 cup olive oil
3 or 4 sprigs of fresh thyme, minced
Freshly ground pepper


Place the swordfish in a shallow bowl. Whisk the lemon juice, shallots, garlic, mustard, oil and thyme in a small bowl. Season with the pepper. Pour over the swordfish. Marinate, covered, at room temperature for 30 minutes, or in the refrigerator for several hours.

Fire up the grill. Brush the grill rack with oil. Arrange the swordfish on the rack. Grill for 3 to 4 minutes per side or until seared on the outside and cooked through.

YIELD: 4 servings



[B]Banana Muffins

1/2 cup shortening
1 cup sugar
2 eggs
1 cup mashed ripe bananas (2 or 3 bananas)
1-1/2 cups sifted flour
1 teaspoon nutmeg
1 teaspoon baking soda
2 teaspoons hot water
1 teaspoon vanilla

Cream shortening and sugar. Add eggs and bananas; mix well. Stir in flour and nutmeg. Dissolve soda in hot water; add to banana mixture. Stir in vanilla. Fill greased muffin pans, or paper baking cups, about half full. Bake in 350 degree oven for about 20 minutes, or until golden brown. These are a favorite for children's school lunches, and stay moist and fresh quite a long time.

YIELD: 24 medium muffins

[the fugative]

Originally posted by baby_froggy_69
ISO Spearmint Recipes.

For baby_froggy_69



Minty Orange Muffins


2 Cups Flour
1/4 Cup Grapenuts Cereal
1/2 Cup Sugar
3 Teaspoons Baking Powder
1/4 Teaspoon Salt
1/2 Cup Milk
1/2 Cup Orange Juice
1 Egg
1 Tablespoon Canola Oil
1/4 Cup Applesauce
2 Tablespoons Spearmint, Finely Chopped

Combine flour, Grapenuts, sugar, baking powder and salt in a medium mixing bowl. Set aside. Combine milk, orange juice, egg, oil, applesauce and spearmint. Add milk mixture to flour mixture and stir until just moist. Fill greased muffing cups 2/3rds full and bake at 400 degrees F for 20 minutes or until light brown. Mint lovers should increase the mint to 3 Tablespoons. Makes 12 Muffins.




Minty Meatloaf


1 Pound Lean Ground Beef
1/4 Cup Cream of Wheat Cereal
1/4 Cup Red Wine
1 Egg
1 Small Onion, Chopped
1/4 Cup Spearmint, Chopped

2 Tablespoons Apple Jelly
1 Tablespoon Red Wine

Combine beef, cereal, 1/4 cup wine, egg, onion and spearmint. Place in a small loaf pan (7x3.5") and bake at 350 degrees F for 45 minutes. Combine jelly and 1 Tablespoon wine (warm jelly slightly if needed). Pour over top of meatloaf and return to oven for 15 minutes. Serves 2.





BRANDIED PEACH BUTTER WITH SPEARMINT


18 to 20 Peaches, fully ripe
1/2 cups Water, or more as needed
1/4 cup Brandy
3 tbsp Lemon juice
2 cups Sugar
18 to 25 Sprigs spearmint


Pit, skin, and slice the peaches. Place them in a large pan with
enough water to prevent sticking and cook 15 to 20 minutes or until
soft. Puree the peaches in a food processor and return to the
saucepan, adding the brandy, lemon, sugar, and mint sprigs. Simmer
over low heat, stirring frequently, 30 to 35 minutes or until the
puree thickens. Remove the mint and fill clean 1/2-pint jars with
peach butter to within 1/4-inch of the top. Wipe, seal, and process
in a boiling water bath for 10 minutes




Laab


1 tablespoon toasted rice
1/4 shallot, thinly sliced
1-2 limes
1/2 lb ground pork
1/4 tablespoon ground dried chili pepper
3 tablespoons fish sauce
5 sprigs cilantro, sliced
3 sprigs spearmint
1 green onion, sliced Optional

Squeeze juice from 1/3 of the lime on to the ground pork. Mix well and let it marinade for just a couple of minutes until you are ready to cook it.

Heat up a pan on high until it is very hot. Add two tablespoons of water and then immediately add your marinated pork and stir. The pork will stick to the pan at first, but then the juice will come out and the meat will loosen from the bottom. Keep stirring until the pork is well done.

Put the pork in a bowl for mixing that will hold all the ingredients. Add fish sauce, green onion, shallot, cilantro, the rest of the lime juice, ground chili pepper and almost all of toasted rice into the bowl. Save some toasted rice to sprinkle on top for garnish. Mix well and taste. It should be a little bit hot. You should be able to taste tartness and the fish sauce. If you need to add more fish sauce or lime juice, don't be afraid. Getting the flavor balance right is a trial and error process.

Put the mixed ingredients in a serving bowl, garnish with spearmint and sprinkle the rest of toasted rice on top. Serve with vegetables like cabbage, green beans, lettuce and Thai basil.







Yum Nua


2 tsp vegetable oil
1/4 onion, thinly sliced
1-2 limes
2 tablespoon fish sauce
10 sprigs cilantro
1/2 lb beef
2 sprigs spearmint Optional
1/2 teaspoon ground dried chili pepper Optional

If the beef is not cooked, broil or grill it until medium rare. Slice the steak against the grain into very thin slices .

The amount of onion that you should add should be equal to the amount of meat. Mince most of the cilantro and the mint, but set aside a few sprigs of cilantro and mint for a garnish. Put the beef, onion, cilantro, mint, fish sauce, chili pepper and oil in a bowl and mix together.

Add 3/4 of a lime and taste. Depending on how sour and how juicy your lime is, you might need more. If you need more lime, keep adding just a little. This dish should taste a little hot, and well balanced between the lime and the fish sauce. Serve warm or cold






Spearmint Cookies


1 cup butter

1/2 cup sugar

1/2 teaspoon peppermint extract

2 tablespoons crushed dried spearmint leaves

2 cups flour

1/4 teaspoon salt



Prep. Cream butter and sugar; add extract, mint leaves, flour, and salt. Mix

thoroughly. Chill dough. Form 1" balls and roll in sugar. Press with your thumb.

Bake at 350 degrees (Fahrenheit) for 12-15 minutes. Makes 3 dozen large, or 6

dozen small cookies.





Feta-Spearmint Rice


1/3 cup finely chopped onion

2 tbsp finely chopped sweet red pepper

1 tbsp olive oil

1 cup long grain rice

2 cups chicken broth

2 ounces crumbled feta cheese (1/2 cup)

3 tbsp snipped fresh spearmint

1/2 tsp pepper

Fresh Spearmint sprigs for garnish (optional)



In a large saucepan cook onion in hot oil until translucent (do not

brown). Add sweet red pepper, cook one minute. Add uncooked rice; cook and stir

for an additional one minute. Slowly add chicken broth. Bring to boiling; reduce

heat. Cover; simmer for 15 to 20 minutes or until rice is tender and liquid is

absorbed. Stir in feta cheese, spearmint and pepper. Serve warm. If desired, garnish with fresh spearmint leaves.






Basil Mint Pesto


1 1/4 cup fresh mint leaves
1 cup fresh basil leaves
2 garlic cloves
1/2 cup parmesan cheese
1/2 cup pine nuts or walnuts
1/2 cup olive oil

Combine mint, basil, garlic, cheese and nuts in a food processor. Process to mix. With the motor running, slowly add the olive oil, season to taste with salt and pepper and process to the desired consistency. Yield: About 1 cup




These help any?

[Gumball1960]

SALAT TANGIER

1 1/2 cups couscous
1/2 teaspoon salt
1 1/2 cups water, boiling
1 red bell pepper, diced
1 cup carrots, diced
1 cup green beans, diced
1/4 cup canola oil
4 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon cinnamon
3 tablespoons orange juice
4 tablespoons chopped parsley
1 tablespoon fresh spearmint
1 pinch cayenne pepper
1/4 cup red onions, chopped
1/2 cup almonds, sliced,toasted
1/3 cup currants

In a large bowl combine boiling water, couscous and salt, stir and let stand 5 minutes, fluff with fork steam the bell pepper, carrots, and green beans for 1 minute& mix with couscous Mix remaining ingredients together& pour over couscous.

17 minutes (10 min prep, 7 min cooking)
8 servings

[jaybird]

Oh infinite source of information (useful & useless)

I need a recipe for a corn salad. It's a cold side dish, made with shoepeg corn.

AND...I'm looking for a 30 minute cookbook, Meals in 30 Minutes, or 30 Minute Meals or something. Anyone have one? I saw it at a bookstore somewhere, don't remember the name of it, where I saw it or if it was Betty Crocker or what.

Thankythanky. ((I am doing my own looking by the way. For my freaking MARRIAGE license. Whoda thunk I would need that to travel out of the US? I haven't seen that cursed thing since the night I signed it)) Nope, not in the safe deposit box, tried there this morning, while I was hunting for dahubby's birth certificate...didn't find that either))

[Gumball1960]

I think that might have been either a Kraft or maybe Pillsbury booklet. Have you checked their websites? I think I remember seeing one of those when I went through the checkout once.

[jaybird]

This was an oversized cookbook, about 1" thick.

[Gumball1960]

When I got my passport a few years ago, I had to send to the state capital for an official copy of my birth certificate. They wouldn't accept a copy of the one from the hospital. You could try to send for new copies of both your marriage license and the BC by checking with the Records Dept. in the state you were married in and the state your hubby was born in.

[the fugative]

Originally posted by jaybird
Oh infinite source of information (useful & useless)

I need a recipe for a corn salad. It's a cold side dish, made with shoepeg corn.

AND...I'm looking for a 30 minute cookbook, Meals in 30 Minutes, or 30 Minute Meals or something. Anyone have one?

Meals in 30 Minutes Betty Crocker or Pillsbury or Campbells or Good House Keeping all have published a Meals in 30 Minutes Cookbook
I'll check the local seller tomorrow they had some there earlier this week. I will let you know what I find.





useless Recipies for JayBird


Pilgrim Corn Salad


2 (11 oz.) cans Green Giant White Shoepeg Corn, drained

3/4 cup sweetened dried cranberries

1/4 cup shopped pecans

2 tablespoons balsamic vinegar

2 tablespoons olive oil

1 tablespoon apricot preserves

1 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce

2 tablespoons finely chopped fresh basil

Fresh basil sprigs

8 pecan halves

In medium bowl, combine corn, cranberries and chopped pecans: toss to mix.

I n small medium bowl, combine vinegar, oil, mustard and Worcestershire sauce: beat with wire whisk until smoth. Add vinegar and chopped basil to corn mixture: toss to coat well. Let stand 10 minutes.

To serve, stir gently to mix. Garnish with basil sprigs and pecan halves.






SHOEPEG CORN SALAD


1 - 12 oz can Shoepeg corn, drained

1/4 cup Bell pepper, chopped

2 Tbsp Pimento, diced

1/4 cup Celery, chopped fine

1/2 cup Onions, sliced thin

1/3 Tbsp Sugar

1 1/2 tsp Zatarain's Creole Seasoning

3 Tbsp Red wine vinegar

Combine first 5 ingredients and set aside. Combine remaining ingredients, stir well, and pour over vegetable corn mix. Toss, cover, and refrigerate for 8-12 hours.




CORN SALAD


14 oz. can shoepeg corn, drained (I use up to 20 oz.)
2 tomatoes, chopped (or 1 box cherry tomatoes, diced)
1 bell pepper, seeded & chopped
1 cucumber, peeled & chopped
1 purple onion, chopped
Combine separately:

1/2 Cup sour cream
4 Tbsp mayonnaise
2 Tbsp white vinegar
1/2 tsp celery seed
1/2 tsp dry mustard
1/2 tsp black pepper
2 tsp salt

Mix all together. Cover and refrigerate overnight




Shoepeg Corn Salad


1 can Shoepeg corn, drained
2 tbsp. each, chopped:
Onion
Bell pepper
tomato
cucumber


Mix together. In separate bowl, blend 2 tbsp. mayo with 1 tbsp. lemon juice. Pour over corn mixture and blend. Add salt and pepper.





Shoepeg Corn Salad


1 11oz can shoepeg corn, drained
1 15oz can English peas, drained
1 8oz can water chestnuts, drained, rinsed and chopped
1 2oz jar pimentos, drained
1 cup celery, chopped
3-4 green onions, chopped (including tops)
1/2 cup sugar
1/2 cup white vinegar
1/2 cup salad oil (use canola or sunflower seed oil)
1 tsp salt
1/2 tsp black pepper

Combine all ingredients, cover and chill overnight or at least a few hours





Shoe Peg Corn Salad


2 cans white shoe peg corn
2 small cucumbers, diced
half cup mayonnaise
4 green onions, chopped
1 medium tomato, chopped
salt and pepper to taste

Mix all together and chill before serving



Green Bean, Corn And Tomato Salad


1/2 lb. fresh green beans, stems cut off and cut into 1" pieces
2 cans 11 ounce Green Giant White Shoepeg corn
1/2 cup white wine vinegar
6 tablespoons vegetable oil
5 tablespoons sugar
3 large fresh tomatoes, chopped
1/2 cup chopped red onion
1/3 cup chopped fresh parsley

Cook beans in a large saucepan of boiling, salted water for 2 minutes. Add corn and cook until vegetables are crisp and tender, about 2 minute longer. Drain well and set aside.

Whisk vinegar, oil and sugar in a large bowl to blend. Season with salt and pepper. Add beans, corn, tomatoes, onion and parsley; toss to coat.


Season with salt & pepper to taste, cover and chill for at least 2 hours or overnight. If desired, drain excess dressing form salad before serving






Roman appetizer

1 can tiny shrimp (about 1/2 cup)
1/2 cup coconut
1/2 to 3/4 cup canned white shoepeg corn
1 teaspoon mayonnaise
Few drops olive oil
Pinch of salt

Drain shrimp; rinse with cold water. Drain corn. Combine ingredients gently. Chill a few hours





Texas Caviar

1 can of sliced Black olives
2 cans of Blackeye peas
1 can Black beans
1 can shoepeg corn
1 can yellow corn
3 medium tomatoes, diced or rough chopped
1 medium green bell pepper, diced or rough chopped
1 cup of chopped green onions or scallions
2 tbsp seeded and chopped jalepeno pepper
14 oz low fat Italian dressing
1/4 cup or 1/2 cup Balsamic Vinegar


Drain all the canned items well. Mix together and store in fridge for about an hour to set the flavors. This goes great with any type of chip, bread or cracker.



Corn Salad


3 cans white shoepeg corn-drained
1 cucumber-seeded and diced
1 yellow bell pepper-seeded and diced
1 green bell pepper- seeded and diced
1 tomato-seeded and diced
1 purple onion
1 cup sour cream
1 cup mayonaise
dry mustard
celery salt
black pepper

In a bowl, combine your corn, tomato, peppers, onion and cucumber making sure all are seeded and drained well. Make sure to dice your vegetables to about the same size as the corn kernels.
Add dry mustard, celery salt and black pepper then mix thoroughly.
Add a cup of sour cream and a cup of mayonaise.
Stir and refrigerate overnight.



Butter Bean Salad


3 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon salt
1/2 teaspoon black pepper
2 cans (15 ounces) Butter Beans, rinsed and drained
1 can (11 ounces) shoepeg corn
2 large tomatoes, chopped
2 jalapeño peppers, chopped
1 small onion, chopped
1/4 cup fresh cilantro, chopped

Combine lime juice, olive oil, vinegar, salt and pepper in large bowl. Add remaining ingredients.

Toss to coat. Cover and chill at least 2 hours

[jaybird]

~bows to the god of recipes~

Thank you Fugi! A couple of the corn salad recipes sound very close to what I had! I copied them down. I'm browsing around Borders/Amazon now looking for those cookbooks...