Kai's "Old-Fashioned" Recipe Thread

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Originally posted by the fugative
Scrapple: Had it :eek: (dinners and other occasions when a kid)

Headcheese: Had it :eek: (my dad loves this stuff made sandwiches of it when i was a kid)

Scrambled Eggs With Calf's Brains: Absoulutely Refused to eat it :eek:
(mom like this, couldn't understand why I refused to even try it)

Fried Liver Sausage & Mush sh*t Had it :eek: ( UGH)

heart, tongue Had it :eek: (sandwiches for school were made from this)

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Have seen scrapple served! :D
My dad LOVED head cheese too! (prolly what killed him)
(ooh, and what about good ol' blood sausage?) :eek:
Saw liver sausage and mush SERVED lots of times! ;)
Heart, tongue...yep, saw it SERVED too. ;)
Scrambled eggs & brains...Well, yes, I admit, my in-laws eat/ate that too.

***I have eaten brains ONCE. When I was in 8th grade our science class was studying the human brain, dissecting calf's brains etc. For our semester final exam, we had to EAT it. Mr. Lorentzen (yep, still remember his name...he scarred me for life!) had this hotplate, and was frying it up, serving it with saltines. I refused to eat it. Threatened me with an 'F' if I didn't. I said, "Do it. I'll go to the school board." (yep, was a smartarse even back then) I said, "I'm out of here" and left the classroom. Got the 'F' on my report card. Went in the following Monday or whenever, took his hotplate, and fried this little silver dollar-sized portion of brains I had my mom get me at the market. Plopped it right in my mouth and smiled at him. He asked me why I didn't eat it to begin with and I told him because he was an *ss and our culinary tastes had nothing to do with what I'd learned that semester.

Was a VERY LONG second semester in that class, but I got my 'A's!!'

STILL burns my butt when I think about him. :mad: :mad:

((And I have to admit, I used to LOVE bbq'd pigsnoot sandwiches. There was a bar in East St. Louis we'd all go to after softball games - I was 18 I guess - served the crunchiest, bestest snootsammiches. 'Course there was a lot of Coors washing that down too. Not sure I could eat one now, but I'd love to try if I could find someplace that made them really well. Can't really hang at the bars in ESTL anymore!!))

I had a recipe for you, but I can't find it. :)

OOH, and the pork chop dish? I make that in my pressure cooker, chops, minute rice, slices of green pepper, slices of onion, a can of tomatoes. It's yummy. I'm going to try your recipe and baking it next time.

Todays Recipie




Kedgeree


1 cup boiled white fish
1 cup boiled rice
2 hard boiled eggs, chopped
season to taste


mix all ingrediants & put into oven to brown, add a touch of milk to make moister.




:p ;) :D


more tomorrow


JayBird

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I have to admit, I used to LOVE bbq'd pigsnoot sandwiches.

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:eek: Gotta admit never had that!

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ooh, and what about good ol' blood sausage?

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I've had that many times :eek:

To warm you up:


SPICY POTATO SOUP (I love this, it's fast & easy too!)

1 lb. ground beef
4 cups potatoes, cubed, 1"
1 small onion, chopped
3 8oz. cans tomato sauce
4 cups water
2 teas. salt
1 1/2 teas. pepper
1/2-1 teas. hot sauce (can add more to adjust to taste after cooking)

Brown ground beef and drain. Add potatoes, onions and tomato sauce. Stir in water, salt pepper & hot sauce.

Bring to boil, reduce heat, simmer 1 hour or until potatoes are tender and soup has thickened.
6 servings

Mom's Gourmet Potato Soup

6 cups cubed potatoes
1 cup chopped celery
1 cup chopped onion
3 cups water
4 chicken bouillon cubes
16 oz. sour cream (can use fat free)
4 cups milk (can use skim)
2 tbsp. flour
1/2 teas. salt

Combine potatoes, onion, salt, celery, water and bouillon. Cover and cook til tender, 20 minutes or so. Add 2 cups milk, heat through. Blend sour cream and flour. Add to remaining 2 cups of milk. Pour 1/2 of the potato mixture into the sour cream mixture. Mix well. Return to pot and cook on low til thick. Careful not to scorch.

Bacon Spinach and Potato Soup

4 medium potatoes, quartered (1 1/2 pounds)
6 strips bacon, 1" pieces
1 large green onion, minced
2 tbsp. flour
2 cups chicken broth
1/8 teas. nutmeg
2 cups spinach, packed and cut into bite sized pieces
1/2-1 cup milk
Salt & pepper

Cover potatoes with water and cook 20 minutes. Drain, peel and dice.
Brown bacon, drain (save 1 tbsp. fat) Saute onion in reserved bacon grease. Stir in flour to form paste. Gradually add broth. Cook til thick, 5-10 minutes. Add nutmeg, spinach, potatoes and bacon.

Simmer 10 minutes, think to desired consistency with milk. Season to taste. Top with shredded cheese, croutons and/or chives if desired.

Quote:

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Originally posted by the fugative
Todays Recipie

Kedgeree

1 cup boiled white fish
1 cup boiled rice
2 hard boiled eggs, chopped
season to taste

mix all ingrediants & put into oven to brown, add a touch of milk to make moister.

:p ;) :D

more tomorrow

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Ummm Fugi? I really like you, but dang you have some nasty eating habits! Every once in awhile, you throw in a normal recipe to trip me up! :D

:p Todays Recipies



Skordalia



2 medium baking potaos, peeled & quartered
6-8 cloves of garlic, minced
salt & pepper
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
3-4 tablespoons chicken broth
3 tablespoons fresh chopped parsley


Put potatos in sauce pan, add cold water to cover & bring to a boil. Reduce heat & simmer until potatos are soft. Drain well & return potatos to pan over low heat to dry them, shake potatos to dry evenly.
Put garlic in mixing bowl and add salt & pepper, Mash garlic into paste with wooden spoon. Add potatos & mash or rice them. Using wooden spoon add in lemon juice, oil, and enough stock to make a light creamy puree. Adjust seasoning of salt, pepper & lemon juice; this should be highly seasoned. Serve with bagle chips for dipping.



Spicy Nuts


1/3 cup honey
1 lb walnut halves and pieces
1 lb hazel nuts
1 1/2 teaspoon ground ginger
1 1/2 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1 tablespoon kosher salt

Preheat oven to 375 degrees. Place walnuts & hazel nuts in a large roasting pan & toast in oven for 5 minutes, stirring once or twice. While roasting nuts, heat honey, ginger, coriander and cayenne pepper in a small sauce pan over medium heat. Bring mixture to a low boil and remove from heat.
Remove nuts from oven, leaving oven on. Pour honey mixture over toasted nuts and stir thoroughly to evenly coat nuts. Return nuts to oven and toast 15-20 minutes more, stirring once or twice. Break a few nuts in half to see if they are golden brown inside. When golden brown, remove from oven and sprinkle kosher salt evenly over them. To prevent sticking stir nuts every 5 minutes for 15 minutes, then every 10 minutes until cool.


:p ;) :D


more tomorrow

Citrus Salad

2 pink grapefruit, peeled and sectioned
4 oranges, peeled and sectioned
2 papayas, peeled and sliced
1 avocado, peeled and sliced
1 cup fresh berries, like strawberries, blueberries or raspberries
1/2 cup poppy seed dressing (already prepared)
1/3 cup slivered almonds

Combine all fruit in a large bowl and drizzle dressing over top and toss. Sprinkle with slivered almonds.

Low Calorie Salad Dressings/Basic Salad Marinade ....

I use this basic marinade in a number of ways

1/2-cup white vinegar
1/4-cup oil
2 level tbls sugar
3/4 tbls salt
1/8 rounded tsp black pepper
Blend well

Cucumber Salad
Sliced cucumbers and sliced onions.
You may want to toss in some oregano before serving.

Health Salad
Shredded white cabbage and sliced onions, and sliced cucumbers with skins on.

Cole Slaw
Add 3/4-cup mayonnaise to the marinade blend.
1 lb shredded white cabbage and 1 large grated carrot.
Prepare at least one day in advance.
Toss well and press down a few times during the marinade period.
Once marinated, all of these will keep for long periods under refrigeration.
The use of *any* red cabbage will tend to bleed the salad "pink". Simple but good! Enjoy!

Asparagus Omelets

24 eggs
1 and 1/2 cups water
1/3 cup real bacon pieces
2 cups grated cheddar cheese
1/2 cup onion, chopped
32 small asparagus spears, cut into one inch pieces and blanched in
boiling water
Salt and pepper to taste

Separate egg whites from yolks. Reserve the yolks for later use.
Pour the egg whites into a bowl and beat until frothy.
Add about 1 and 1/2-cup water to make the mixture runny.
Add bacon, cheese and onion and mix well.
Add salt and pepper to taste.
Bend each asparagus stalk until it breaks and discard the tough end.
Cut the other ends into 1-inch pieces.
Blanche asparagus pieces in a pot of boiling water for just a couple of minutes so they are still crisp/tender.
Drain asparagus and fill the pot with cold water to stop the cooking
process.
Heat a 9-inch skillet over medium heat. When skillet nice and warm, spray with non-stick spray and add 1/8 to 1/6 of the omelet mixture, depending on how many omelets you plan to make.
Add 4 to 5 pieces of the asparagus into the omelet mixture in the pan.
Cover the pan with a lid and cook for about 3 - 5 minutes depending on the heat of the stove.
Lift lid to check the omelet; it should be nice and puffy and starting to firm up but still moves when you shake it around.

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Fettuccine Alfredo with Asparagus

1-pound asparagus
3/4-pound fettuccine
4 tablespoons butter, cut into pieces
1-cup heavy cream
Pinch ground nutmeg
3/4-teaspoon salt
1/8-teaspoon fresh ground black pepper
1/2 cup grated Parmesan cheese, plus more for serving

Snap the tough ends off the asparagus and discard them.
Cut the asparagus spears into 1-inch pieces.
In a large pot of boiling, salted water, cook the fettuccine until almost done, about 8 minutes.
Add the asparagus; cook until it and the pasta done, about 4 minutes
longer.
Drain the pasta and asparagus.
Toss with the butter, cream, nutmeg, salt, pepper, and Parmesan.
Serve with additional Parmesan

Smithfield Ham Hash

1/2-cup butter
1 onion, chopped
2 and 1/2 cups finely chopped Smithfield Ham
2 and 1/2 cups diced and boiled potatoes
Salt and pepper to taste

Melt 1/4 cup of butter in a pan, add onion and sauté until onion is tender.
Combine onion, Smithfield Ham, potatoes and salt and pepper in a bowl and mix well.
Melt remaining 1/4 cup of butter in pan and spread out the hash mixture in the pan.
Cook over medium heat until brown on the bottom.
Turn hash over and cook on the other side until brown.
The hash should have a nice brown crust on both sides when done.

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Breakfast Pleaser

1 lb. bulk sausage
1/2 med. onion chopped
3 cups cooked rice (instant rice or left over rice works great)
1 egg per person + 1 egg
Soy sauce (optional)

Crumble and brown sausage.
Drain most of grease add onion sauté until onions are translucent.
Add beaten eggs with 1 tsp soy sauce.
When eggs are nearly set, add rice.
Mix well and continue to cook until eggs are done.
Serve with toast and soy sauce.
Please feel free to add your own personal touches.
This has been a family favorite for many years. Hope you enjoy.

Cheese Bread

1-1/4 cup buttermilk
3/4-cup water
2 tablespoons margarine
4-3/4 - 5-1/4 cups all-purpose flour, unsifted
2 tablespoons sugar
2 teaspoons salt
2 teaspoons baking powder
2 packages active dry yeast
1-cup cheddar cheese, coarsely shredded
1 egg, slightly beaten
1-tablespoon milk

Heat buttermilk, water, and margarine in saucepan on low heat until
liquids are very warm (120°-130° F).
Mix 1 1/2 cups flour, sugar, salt, baking powder, and yeast.
Slowly add liquid mixture to dry ingredients; beat 2 minutes at medium speed.
Add 1-cup flour.
Beat at high speed 2 minutes.
Stir in cheese and enough flour for stiff dough.
Place on lightly floured board; knead until smooth and elastic (7 to 10 minutes).
Divide dough and shape into two round loaves.
Place on greased baking sheets.
Cover 1 hour; let rise in warm place until doubled.
Mix egg and milk; brush on loaves.
Bake at 350° F for 40 to 45 minutes.
Cool on wire racks.
**Omit salt and baking powder if using self-rising flour.**

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No Name Salad.
This salad is by far the best salad I have ever made and is enjoyable all year round.

1 Broccoli (cut smaller than bite size; this is important to do this)
1 Cauliflower (cut smaller than bite size; this is important to do
this)
1 lb of bacon (cooked crisp and crumbled)
1 cup of raisins
1 cup chopped cashews (or any nut or sunflower seeds)

Mix.

2 cups of Hellmann’s (this product works the best; low calorie takes
away from the taste)
1/2 cup of white sugar
2 teaspoons cider vinegar (don't substitute)

Mix and put on JUST before serving.

Todays Recipie



Cranberry Salad



1 lb cranberries
1 cup seedless grapes
1/2 cup heavy cream, whipped
1/2 cup maraschino cherries, drained
1/4 cup of sugar
16 large marshmallows
1/2 cup chopped nuts ( I prefer walnuts in this)


Chop cranberries coarsely, Cut up marshmallows, Med dice. Cut grapes & cherries in halves; combine fruit with sugar. Fold in whipped heavy cream and nuts. Refrigerate and serve on lettuce with another dollop of whipped cream.



Valentine Salad



1/4 cup red hot cinnamon candies
1 cup unsweetened apple sauce
1 (3 oz) package cream cheese
1 cup boiling water
2 tablespoons cream
1 package lemon gelatin
2 tablespoons mayonnaise


Dissolve red hot cinnamon candies in boiling water. Pour over lemon gelatin. Dissolve; Allow to cool. Add apple sauce. Pour 1/2 mixture into mold. Chill until set. Combine cream cheese, cream & mayonnaise, spread on top of set gelatin mixture, pour remaining gelatin on top of cheese and chill until set.


:p ;) :D


more tomorrow


Welcome Back Jolie !! :D

:eek:


Ummm Fugi? I really like you, but dang you have some nasty eating habits! Every once in awhile, you throw in a normal recipe to trip me up! :D



:p MEEEEEEEEEE I'd NEVER DO THAT ;) LOL@ JayBird