Kai's "Old-Fashioned" Recipe Thread

[Jolie Rouge]

Saltenias, anyone?

Subscriber Martha needed a useable recipe for Saltenias, a Bolivian
dish. This fun topic led to this site, a recipe "hash" of its own under a general appetizer theme. Fun browsing, especially if you're looking for quick, easy hors d'oeuvres. Oh, yes, if you want Saltenias, it's close to the bottom.

http://www.gazetteonline.com/special...ay/app2001.htm




Political Soup

Yes, there is such a thing as Senate Bean Soup. Thanks, Ken, for the inquiry. This link takes you right to our beloved Senate's site. Scroll down three screens for the recipe.

http://www.senate.gov/learning/learn_faq.html#history





Thai Tea Time

Subscriber Janice wrote looking for a recipe for Thai Ice Tea.
This was a learning experience for me, and I found that no two recipes are the same. I did find one - a massive "make ahead" batch, with exciting seasonings - I just had to include. (Make sure you have room in the fridge.)

http://www.blueray.com/thaitea/recipes.html

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[Jolie Rouge]

White Gazpacho

3 large cucumbers, peeled, seeded and chopped
2 cups chicken broth
1/4 cup green onion, chopped
1 garlic clove, minced
1 cup plain yogurt
2 cups sour cream
1 Tbsp. vinegar
1 Tbsp. fresh dill
Salt and pepper to taste
Fresh tomatoes chopped for garnish
Croutons for garnish

Combine first 9 ingredients together in a food processor and process until smooth. Chill until ready to serve. Pour into serving bowls and garnish with tomatoes and croutons.


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Seafood Salad

1 pound small shrimp, cooked
1 pound backfin crabmeat or imitation crabmeat
1/2 cup small black olives
2 ripe tomatoes, chopped
1/2 cup celery, chopped
1/2 pound small shells pasta, cooked and cooled
1/2 cup mayonnaise
1/2 cup plain yogurt
1 cup chili sauce

Combine first 6 ingredients in a large bowl and toss. Chill until ready to serve. Combine last 3 ingredients and whisk together. Just before serving, place salad on individual serving plates and scoop a desired amount of dressing on top of salad. Toss and serve cold.



Tomatoes with Fresh Mozzarella

4 large ripe fresh tomatoes
8 oz. fresh mozzarella packed in water
Salt and fresh ground pepper
Italian dressing

Slice tomatoes into1/4 - 1/2 inch slices. Slice mozzarella into 1/4 inch slices. Arrange one layer of tomato slices in bottom of a serving dish. Sprinkle with salt and pepper and then top with a few slices of mozzarella. Repeat alternating layers of tomatoes and mozzarella and, when finished, sprinkle with Italian dressing to taste.



Fruit Tart

1 9-inch prepared pastry shell
8 oz. cream cheese, softened
2 Tbsp. Grand Marnier
1/4 cup sugar
4 cups mixed fruit (sliced peaches, strawberries, kiwi etc.)
1/3 cup strawberry jelly

Place pastry crust in a lightly greased 9-inch tart pan and bake for 10 minutes at 450 degrees or until golden brown. Combine cream cheese, Grand Marnier and sugar and mix well. Spread cream cheese over cooled tart shell. Arrange fruit over cream cheese. Place strawberry jelly in a saucepan and melt. Pour over fruit and refrigerate for about 3 hours before serving.

[the fugative]

AMARETTO PEAR UPSIDE-DOWN CAKES


10 tablespoons butter, divided

½ cup packed brown sugar

2 tablespoons honey

2 large ripe Bartlett pears, peeled and cored

2 eggs

½ cup sugar

1 teaspoon vanilla

½ cup milk

¼ cup amaretto or other almond-flavored liqueur (see cook's note)

1½ cups all-purpose flour

1½ teaspoons baking powder

¾ teaspoon cinnamon

¼ teaspoon salt

Lightly sweetened whipped cream

Toasted sliced almonds

To prepare oven, pans: Preheat oven to 350 degrees. Butter 6 1¼-cup custard cups, ramekins or giant muffin tins. Melt 4 tablespoons butter in small saucepan. Add brown sugar and honey. Cook over low heat for 2 minutes, or until mixture no longer separates. Divide mixture evenly among prepared dishes. Cut each pear into 12 wedges. Place 4 wedges in bottom of each dish. Set aside.

To make cake: In medium bowl, beat remaining 6 tablespoons butter until light and fluffy. Beat in eggs, sugar and vanilla. In separate bowl, combine flour, baking powder, cinnamon and salt. In another bowl, combine milk and amaretto. Add half of dry ingredients to butter mixture. Add half of milk and amaretto, beating well after each addition. Repeat until all ingredients are combined.

To bake cake: Pour batter into 6 prepared dishes, smoothing tops. Bake for 25 to 30 minutes, or until cooked through. Remove from oven. Place on rack for 10 minutes. Carefully flip each dish over onto serving plates. Serve immediately with whipped cream and garnish with almond slices.

Cook's note: 1 teaspoon almond extract may be used in place of amaretto. If using extract, increase milk to ¾ cup.





PLUM AND CARDAMOM UPSIDE-DOWN CAKE


¼ cup butter or margarine

½ cup packed brown sugar

6 medium plums, peeled if desired, cut into slices

1 box (18.25-ounce) plain yellow cake mix

1 cup sour cream

1 cup strained plums (2 4-ounce baby food jars) or 1 cup pureed fresh, peeled plums

1/3 cup vegetable oil

¼ cup sugar

4 large eggs

1 teaspoon ground cardamom

To prepare oven, pans: Preheat oven to 350 degrees. Place butter in 10-inch tube pan. Place pan in oven until butter melts. Remove pan from oven. Sprinkle brown sugar evenly over butter. Arrange plums over sugar. Coat sides with butter-flavor cooking spray. Set aside.

To make cake: In large mixing bowl, combine cake mix, sour cream, strained plums, oil, sugar, eggs and cardamom. Using electric mixer, blend on low speed for 1 minute. Stop machine. Using rubber spatula, scrape down sides of bowl. Increase mixer speed to medium. Beat for 2 to 3 minutes, scraping sides down again if needed. (Note: Batter should look well combined and thick.)

To bake cake: Pour batter over plums in prepared pan, smoothing batter with spatula. Bake for 40 to 45 minutes, or until cake is golden brown and just starts to pull away from sides of pan. Remove pan from oven. Place it on wire rack. Cool for 20 minutes. Run knife around edge of cake. Invert onto serving platter. Serve while still warm.



STRAWBERRY CHAMPAGNE JAM

4 1/3 to 4½ cups strawberries

1 package pectin

¼ cup lemon juice

½ cup dry champagne

7 cups sugar

In nonreactive pan, combine berries, pectin, lemon juice and champagne. Over high heat, bring to a rolling boil. Add sugar. Stir constantly until mixture comes to a rolling boil again. Boil, stirring, for 1 to 2 minutes. Immediately ladle into clean, hot jars. Invert jars after applying lids. Let set for a few hours. Process in boiling-water canner for 10 minutes.



YELLOW TOMATO JAM


4 cups sugar

¾ cup water

6 cups tiny pear-shaped yellow tomatoes

3 jalapeno chiles, seeded and finely chopped

3 tablespoons fresh basil leaves

3 tablespoons fresh lemon juice

2 tablespoons distilled white vinegar

In 6-quart saucepan, combine sugar and water. Bring to a boil over medium heat. Simmer until syrup reaches 234 degrees on cooking thermometer. Remove from heat. Add tomatoes, mixing well. (Note: Syrup may change consistency, but continue stirring and eventually tomatoes will mix evenly.) Return to heat. Add chiles, basil, lemon juice and vinegar. Simmer, uncovered, on very low heat for 1½ to 2 hours, or until mixture thickens. Stir often, being careful not to burn. (Note: Jam will darken.) Ladle into clean jars, leaving ¼ inch headspace. Cap and seal. Process in boiling-water canner for 15 minutes.

[jaybird]

FUGI!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Welcome home. And thanks for the postcards.

[the fugative]

Originally posted by jaybird

What is BACKFIN CRABMEAT??? Got imitation crabmeat, canned crabmeat...never saw backfin crabmeat around here...

A Primer on Crabmeat


Picked crabmeat is usually from Atlantic blue crabs; about 20 crabs are picked to make 1 pound of meat. Because raw crabmeat is difficult (if not impossible) to pick, all picked crabmeat has been steamed, the packages are labeled fresh or frozen. Once frozen, the meat cannot be labeled as fresh. Crabmeat is pasteurized, which lengthens the refrigerated shelf life or thermally processed, which kills the Listeria bacteria.

Crabmeat from the swimming, or back legs is called "lump", or "jumbo lump". The meat from the back legs is large, solid, and white, and it has only a few shell pieces mixed into the meat. This style of crab is excellent in recipes where you want to see large pieces of crab. "Backfin" crabmeat is from the body and legs of the crab. The pieces of meat are smaller than lump pieces, and there are usually more pieces of shell. Backfin crabmeat is good in recipes where the meat should be noticeable.

"Special" crabmeat, is also known as regular, deluxe, flake, or white, and is small pieces of shredded crab from the body and legs. This meat can have lots of flexible shell and it must picked over carefully before using. This type of meat is great for any recipe where the meat will be pureed or price and taste is more important than appearance and presentation (pick your fights). "Claw meat" is also available, as is "minced crabmeat"; both are small pieces of reddish-brown meat. "Cocktail crab claws" are sold with the shell still attached for easy handling at parties.

[the fugative]

Originally posted by jaybird
FUGI!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Welcome home. And thanks for the postcards.

{{{JayBird)))



Its good to be back

[jaybird]

I'd bet it's safe to say that if you never saw North Dakota again it would be too soon, hey?

And dapup is probably THRILLED for you to be home! Almost as thrilled as Jolie and I are except we don't pant, wiggle our tails and lick you...

[Jolie Rouge]

FUGIE'S BACK !!

FUGIE'S BACK !!

FUGIE'S BACK !!

FUGIE'S BACK !!

FUGIE'S BACK !!

FUGIE'S BACK !!

FUGIE'S BACK !!

FUGIE'S BACK !!

FUGIE'S BACK !!

FUGIE'S BACK !!

FUGIE'S BACK !!

FUGIE'S BACK !!

FUGIE'S BACK !!

FUGIE'S BACK !!

FUGIE'S BACK !!

FUGIE'S BACK !!

FUGIE'S BACK !!

FUGIE'S BACK !!

FUGIE'S BACK !!

FUGIE'S BACK !!

FUGIE'S BACK !!

FUGIE'S BACK !!

FUGIE'S BACK !!

FUGIE'S BACK !!

FUGIE'S BACK !!

FUGIE'S BACK !!

FUGIE'S BACK !!

FUGIE'S BACK !!

FUGIE'S BACK !!

FUGIE'S BACK !!

FUGIE'S BACK !!

FUGIE'S BACK !!

[jaybird]

Nice to be loved, isn't it?

[menanamama]

i need one for baked ziti. any help...family party sunday.

[the fugative]

Originally posted by jaybird
I'd bet it's safe to say that if you never saw North Dakota again it would be too soon, hey?

And dapup is probably THRILLED for you to be home! Almost as thrilled as Jolie and I are except we don't pant, wiggle our tails and lick you...

Yasureyoubetcha

go into the office monday to review everything with the Boss, some very INTERESTING stops, only got yelled and screamed at once (This Morning after that for some reason everyone went home including the PLANT MANAGER who did the NONO)

The Pup was very glad to see me, Barked like mad anytime I went near the Door.