Kai's "Old-Fashioned" Recipe Thread

[the fugative]

Originally posted by jaybird
Get out of my head Fugi.

I've been really hungry for watermelon, and they all look icky around here this season. How's your melons?

Watermelons Just starting to come in, not quite as sweet as last year maybe a little early yet, Muskmelons/cantalopes are HUGE farmers markets have them averaging 4-5 pounds each this year and VERY tasty, Crenshaws and Santa Claus melons and Casabas are GOOD whereas the Honey Dews are SOSO this year. Buddy I work with has promised me all the Melons I could ever want, I was over at his place tonight getting sweet corn he has picked 112 bushels so far and is sick of corn

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[flute]

We just bought a "seedless" watermelon. I have " cus it had the white seeds in it BUt kroger advertised them as being seedless!! so now i have to be careful when i give it to the isabel

It is OK, not the best i've ever had, I like a LOT of water w/my melons

[jaybird]

We've been eating sweet corn nearly every meal while it's in season here. It's been excellent this year. Going to be freezing a little corn Fugi? My m-i-l freezes it right on the cob, but I've never tried it. I'd always just blanch it and cut it off the cob and freeze it in ziplocs.

Dangit, I want watermelon...

The watermelon (and cantaloupe/honeydew) we had in Mexico was phenomenal.

[flute]

ohh i like honedew...never had any be4 mike......and it's some good stuff

[the fugative]

Originally posted by flute
We just bought a "seedless" watermelon. I have " cus it had the white seeds in it BUt kroger advertised them as being seedless!! so now i have to be careful when i give it to the isabel

It is OK, not the best i've ever had, I like a LOT of water w/my melons

If you would like to de-seed a watermelon, here's a nice and easy way to do it.


1. Cut watermelon in half, then in quarters.


2. Cut through the flesh of the melon along the seed line with a pairing knife. Now, lift off the piece of the melon you just cut.


3. Using a fork, scrape the seeds from the piece you just removed and the remaining flesh on the rind.

[the fugative]

Originally posted by flute
ohh i like honedew...never had any be4 mike......and it's some good stuff

Try a Casaba or Crenshaw they are Tasty texture is like a Honeydew or Muskmelon

[the fugative]

Originally posted by jaybird
We've been eating sweet corn nearly every meal while it's in season here. It's been excellent this year. Going to be freezing a little corn Fugi? My m-i-l freezes it right on the cob, but I've never tried it. I'd always just blanch it and cut it off the cob and freeze it in ziplocs.

Dangit, I want watermelon...

The watermelon (and cantaloupe/honeydew) we had in Mexico was phenomenal.

Nah too much work for me, the folks used to but decided that they prefered fresh on the cob

[Gumball1960]

My favorite kind of watermelon is those small ones called Sugar Babies, maybe the size of a small bowling ball. Dark green skin and so sweet inside you'd swear they had sugar in them. Split one in half and you can either eat it all yourself or share with someone else. Haven't had one in years, nobody around here has them. Last time I can remember eating one was nearly 30 years ago when I lived in Ohio near Milan, where they have a Melon Festival every year. We bought a bushel basket of them and stopped at a rest area on the way home and split open a couple. YUM!

[Jolie Rouge]

Just for Fugie :

I was over at his place tonight getting sweet corn he has picked 112 bushels so far and is sick of corn

Brown Buttered Corn with Herbs

2 tablespoons butter
1-1/2 to 2 cups fresh corn, cut from about 3 ears
2 tablespoons fresh finely shredded basil
1/2 cup chopped green onions
Salt and pepper to taste

In a medium skillet, heat the butter over medium high heat until the foam subsides. Sauté the corn for approximately 4 minutes. The corn will be partially browned. Place corn in a serving bowl and add basil, green onions, salt and pepper. This can be served warm or cold.

SERVES: 4




Lemon Garlic Chicken

1/4 cup oil
1 broiler or fryer, cut up, or chicken pieces
Flour to coat chicken pieces
1/8 teaspoon salt
1 clove garlic, mashed
1/4 cup olive oil
1/2 cup lemon juice
2 tablespoons chopped onion
1 teaspoon black pepper
1 teaspoon thyme
1 teaspoon Tabasco sauce

Pour 1/4 cup oil into 9x13x2-inch pyrex baking dish. Flour and salt chicken pieces and place the pieces, skin side down, in a single layer. Bake 30 minutes at 400 degrees. Turn chicken and pour sauce over chicken. To make sauce, use the 1/4 cup olive oil and add all other ingredients to it. Bake another 30 minutes.

SERVES: 4 - 6






Mother's Pound Cake

INGREDIENTS FOR CAKE:
1 cup softened butter
3 cups sugar
1 teaspoon vanilla extract
2 teaspoons almond extract
6 eggs, at room temperature
3 cups all-purpose flour
1/2 pint heavy cream, at room temperature

Cream butter and add sugar, beating until light and smooth. Add vanilla and almond extracts. Add eggs one at a time, beating at medium speed after each addition. Add flour and heavy cream alternately, mixing well. Pour batter into a greased and floured 10-inch tube or Bundt pan. Place in a cold oven and immediately turn heat to 350 degrees. Bake 1-1/4 hours. Cool on wire rack before icing.

INGREDIENTS FOR FANNY'S CHOCOLATE ICING:
2 (1-ounce) squares Baker's Unsweetened Chocolate
1/2 cup water
1 egg white
1-1/2 (16-ounce) boxes confectioners' sugar
1/3 cup milk
optional: chopped pecans, to taste

To prepare icing, melt chocolate and butter in top of double boiler. Beat egg white until stiff and add to chocolate mixture. Remove from heat and add confectioners' sugar. Gradually add milk while beating to a creamy consistency. Stir in optional pecans. Frost cooled cake.

SERVES: 16

[the fugative]

Originally posted by GUmball1960
My favorite kind of watermelon is those small ones called Sugar Babies, maybe the size of a small bowling ball. Dark green skin and so sweet inside you'd swear they had sugar in them. Split one in half and you can either eat it all yourself or share with someone else. Haven't had one in years, nobody around here has them. Last time I can remember eating one was nearly 30 years ago when I lived in Ohio near Milan, where they have a Melon Festival every year. We bought a bushel basket of them and stopped at a rest area on the way home and split open a couple. YUM!

I remember them, HMMMMMMMMMM I will have to check farmers market on Sat.

[the fugative]

HiYa Jolie