Kai's "Old-Fashioned" Recipe Thread

[flute]

ty all!

jaybird, what a wonderful thought..maybe auntie will be isabel's guardian angel!

I remember when we went to the nursing home...Isabel was grabbing auntie's id tag..i kept trying to get her to stop..(that kid's got a grip) I was afraid it could hurt poor auntie

{{{{janel & jolie}}}}

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[Gumball1960]

Originally posted by jaybird

((want a glass of wine?))

Better not as tired as I am, I ache all over. But thanks for the offer anyway.

Welcome back. Best way to get over that sitting forever feeling is to sit right down at the ol' computer!

At least on here my chair is better padded and I can get up when I want to. LOL

So was it THAT lousy?

Remember I said we were supposed to go visit my mother's brothers & sister in Canada? The sister on Vancouver Island knew we were coming but when we finally got there she wasn't home! We had to check into a motel where the plumbing was so bad the bathroom sink fell off the wall. She (my aunt) found out where we were & came and got us but it wasn't a vacation for me, I was put to work doing the laundry (ours & hers), running up & down the basement stairs even though she knew I have bad arthritis in my knees. I had to tote all the luggage up & down there and at the bus stations and airports. Sure, most places have carts but not all of them do. We left there after a few days of her griping about everything all the time, mostly about my daughter. She never had any kids and doesn't seem to realize they are full of energy and don't always obey like a dog. Went back to Vancouver and got a bus from there to Prince George B.C. (a 12 1/2 hour bus ride). Left Vancouver at 5:45pm, got there at 6:15am the next morning. My one uncle's wife acted the whole time like I was a lousy mother who couldn't keep her child under control and wanted her & us out of there. I was exhausted from the bus ride and ached all over. I could barely walk let alone hop up every other second to get Cheryl out of her hair. The other uncle (whom my mother hadn't seen in 45 years) came over the next day, barely said Hi to my mother then proceeded to ignore all of us like we weren't there.
I'm glad we stayed in a motel, more privacy & less chance of me blowing my top at the way they were treating us. Since we were feeling like we weren't wanted, we left 3 days earlier than we planned and went to Seattle. That's when it finally felt like it was starting to be fun. We went to Pike Place Market on Thursday and I shopped like crazy. Didn't get to the Space Needle, we were too tired from the market, but did get pics since the hotel was only a few blocks from it.

{{{{{{{{{FLUTE}}}}}}}} I'm so sorry to hear about your great-great-great-great GREAT aunt. Know you are in my thoughts..

[flute]

I don't know about you, but there are only certain leftovers I can eat over & over again!

Pork steak, pork loin, pork chops~i can't eat over & over again!

So, I took my pork..steaks i think, and cut them off the bone, cut them into lil strips. I put them in my blender & chopped them up (I used the chop feature). I added some bbq sauce to it. VIOLA, bbq pork for sandwiches.

Can also be done w/chicken. And prolly TONS more I can't think of now.

((that's a leftover I CAN eat over & over again!))

{{{{{{gumball}}}}} ty for the hugs

[the fugative]

Todays Recipies


Potato Dumplings

Cut 10 potatoes into pieces and put them through a hand meat grinder or the equivalent electric appliance. Squeeze out the potato water after grinding.
Mix 2 cups of flour with 2 teaspoons of salt
If you wish to make them med flesk, cut up some bacon or ham into 1/2 or 3/4 inch (2 cm) pieces
Mix the flour and the potatoes together and form dumplings with a large spoon about 3 to 31/2 inches (7 to 9 cm) around (dip the spoon in boiling water every time you make a ball)
Bring a kettle of water with 2 to 3 teaspoons of salt to a boil
Boil the dumplings slowly, 45 to 60 minutes
Serve with melted bacon fat (or butter), salt and pepper.



Rømmegrøt

1/2 liter heavy cream (1 liter = 4.23 cups, so this is just over 2 cups)
120 grams (2 deciliters) (7/8ths cup) white flour
1/2 liter milk
1/2 teaspoon salt
1/2 teaspoon vanilla sugar (powdered vanilla bean mixed with sugar)
1 tablespoon sugar
Cinnamon
Cook the cream under cover for about 3 minutes, add half of the flour and stir vigorously such that the flour is not lumpy. Cook for 5-10 minutes until the fat comes out. Take care of the fat. Mix in salt, sugar and vanilla sugar. Cook for about 10 minutes. Serve with the fat, sprinkle with sugar and cinnamon.



Hakke pose



Warning: This smells pretty bad when it is cooking.

Use old muslin sheets or pillow cases to sew bags in which the meat and potatoes mixture is cooked.
Peel and grind 10 medium to large potatoes. Squeeze out some of the water.
Cook and grind one beef heart (on occasion, Mom also would use a kidney).
Add one tablespoon of minced onion (she would sneak this in because Dad didn't like onion; the recipe should probably use more onion).
Add salt for seasoning.
Combine the potatoes, onion and heart. Work in flour to make it a thick consistency.
Stuff the mixture into the bags. Leave an inch at the top as it may expand. Tie tight with string.
Cook in salted water for an hour or so.
Serve with butter, bacon fat or melted lard.

"This is also good when cold -- cut into pieces and fried in butter or oil."



Lefse


3 cups boiling water
2 t salt
1/8-cup sugar
3/4-cup butter (1 and 1/2 sticks, I believe)
2 1/4 cups Carnation evaporated milk
4 cups Hungry Jack potato flakes
3 cups all purpose flour

Bring the water to boil, add salt and sugar, and stir.
Add butter and stir till butter melts.
Turn off heat and add the evaporated milk and stir.
Stir in the potato flakes gradually, then stir for about a minute or two, or until VERY thick.
WARNING, it should not be a soupy consistency, more on the order of thick mashed potatoes. If it is too soupy, you probably didn't put in enough flakes. If you err, err on the side of slightly too much potato flakes, rather than too little.
Cover the pot with a towel and refrigerate overnight.
The next day, add 3 cups of flour and mix, preferable in a mixer with a dough hook, or do it with your hands (this can get messy).
Add 1/3 to 1/2 cup ice cold water to make the dough come together better, forming a large dough ball. Take the dough ball out of the mixer bowl and roll it together between your hands, then place on the rolling surface (make sure it is floured) and roll out with both hands until it forms a log that stretches about 24 inches across.
Then carefully, so you don't cut or tear the cloth-rolling surface, cut into 24 equal-size pieces. Take each piece and roll into a ball, place on a cookie sheet and refrigerate.
Plug in your grill and heat to 500 degrees.
Flour your rolling pin and rolling surface prior to rolling each lefse ball.
Take the lefse, one ball at a time, place in center of floured rolling surface, rollout to a size that is slightly smaller than your grill (you will get a feel for this) and then gently slide the lefse stick under the center of your lefse round and gently lift it off the rolling surface. If you have used the right amount of flour, your lefse will lift without sticking.

[Jolie Rouge]

Louisiana Pizza Kitchen
CHICKEN ALFORNO

10 boneless, skinless chicken breasts
1 cup fresh spinahc, julienned
1 cup portabello mushrooms, julienned and sauteed
1/2 cup roasted garlic, mashed
1/2 cup caramelized onions
1 cup roasted red bell peppers, julienned
3 Tbls. fresh basil, chopped fine
3 Tbls. chopped parsley
2 cups Feta cheese
2 cups grated Mozzarella cheese
1/4 cup sundried tomatoes, julienned
1/2 tsp. salt
1/2 tsp. three pepper mix

Place chicken breast between two pieces of plastic wrap and pound chicken flat. Season with salt and 3 pepper mix on both sides. Combine all ingredients, except chicken, in a mixing bowl. Reserve. Stuff 3 ounces of mixture inside of chicken breast and roll tight in plastic wrap. Bake until done.

[Jolie Rouge]

Mallini's ... The Place
GREEN TEA STEAMED HAWAIIAN SNAPPER WITH MUSSELS AND CLAMS

4 pieces fresh fish filets - red snapper, grouper, or any white fish
20 fresh, live Littleneck clams, scrubbed
20 fresh, live Mussels, cleaned & de-bearded
1/2 cup dry white wine
2 cups fresh fish stock, lightly seasoned
2 cloves minced garlic
1 bunch cilantro, 1/2 bunch minced
1 slice fresh ginger
1 tsp. sugar
1/4 cup Cointreau
2 Kaffir Lime leaves
salt & white pepper to taste
zest and juice of 1 orange
zest and juice of 1 lemon
zest and juice of 1 lime


Prepare water for steaming. Bring water to boil. Add ginger and green tea. Allow to boil for a few minutes. Season fish with salt and pepper. Place in a steamer and sprinkle with lemon juice. Cover and steam. Meanwhile, steam clams and mussels; in saute pan, heat olive oil and add minced garlic. Add clams and toss around. Add wine and dash of salt; cover. Add fish stock as needed to replace liquid. Just as clams begin to open, add mussels; toss and re-cover. When cooked, sort through and discard any un-opened shellfish. Add remaining stock, minced cilantro, sugar, cointreau, fruit juices, lime leaves, and zest. Salt and pepper to taste. Let simmer for a few minutes. When fish is cooked, place in individual large bowls; arrange mussels and clams around fish and ladle over the top. Garnish with lemon and lime slices and cilantro sprigs.

[Jolie Rouge]

Chef William T. Wells

BAYOU BARBEQUE SHRIMP WITH SMOKED CORN TOAST

6 16/20 tail on white gulf shrimp
1 oz. ketchup
1/4 cup brown sugar
1 Tbls. Worstershire Sauce
1 tsp. fresh chopped rosemary
1 tsp. Louisiana Hot Sauce
1/2 tsp fresh chopped garlic
1 oz. brandy
1 oz. seafood stock
1/4 tsp. cracked black pepper
1 tsp. unsalted butter
2 tsp. olive oil

In a saute pan, heat oil. Add shrimp and cook until pink. Then deglaze with brandy. Add the rest of the ingredients and seasonings. Cook for 2 minutes and swirl in butter.

SMOKED CORN TOAST

1/2 cup pureed smoked corn
1/2 cup A-P flour
1 blackened voodoo
2 eggs
1 tsp. baking powder
1 tsp. ground black pepper
1/2 tsp. kosher salt
4 slices french bread
1/4 cup oil

Whip eggs and the beer together. Add flour and seasonings. Dip bread into mixture and cook over medium heat.

[the fugative]

Gravlax


1 salmon (fresh from the fishmonger) (the fillets should be appr. one pound each - you can also use trout as a substitute)
3 bundles dill weed
1 tablespoon sugar
1 tablespoon white pepper
2 tablespoons salt

Make two fillets of the salmon. Don't remove the skin, just scrub it to remove fish shells. Wash and dry with a paper towel.
Mix sugar, pepper and salt and rub the mix into the fish fillets.
Chop two of the bundles of dill.
Place one of the fillets, skin side down on a tray and add the dill. Put the other fillet on top,head to tail and skin side up. Put a tray on top and apply some additional weight, corresponding to a couple of pounds. Leave it in the fridge for three to four days, turning it every day adding some of the remaining dill.
Scrape away the spices and the dill and cut the fish from the skin in slanting, nice thin slices. This might be easier if the fish is slightly frozen.

Serve cold with spinach (dampened with butter or as a stew), scrambled eggs (prepared with chopped chives), and potatoes (boiled or stewed with cream and dill) as a dinner, or alternatively serve as a starter on toast (with a slice of lemon and mustard sauce) or as part of a smorgasbord with wholemeal bread and a mustard sauce.



Mustard Sauce

4 parts mild mustard
1 part vinegar (as used in dressings)
1 part sugar
3 parts oil (as used in dressings)
1 part chopped dill

Everything must be the same temperature.
Mix the oil into the other ingredients little by little, the same way you would do if preparing mayonnaise.

[the fugative]

Todays Recipies


MOCCO CAKES

Cakes:

2 cups cake flour

2 cups sugar

2 teaspoons baking powder

1 cup boiling water or boiled milk (Milk gives a better taste/texture/flavor)

6 egg whites

1 teaspoon cream of tartar

¼ teaspoon salt

1 teaspoon vanilla

• Topping:

2/3 cup butter

3 cups powdered sugar

1 to 2 tablespoons milk

1 cup chopped dry salted peanuts

To make cake: Preheat oven to 350 degrees. Sift together flour, sugar and baking powder. Stir in boiling water. Set aside to cool slightly. Using electric mixer, slightly beat egg whites. Add cream of tartar and salt. Beat until stiff. Fold into flour mixture.

To bake cake: Pour batter into ungreased 9- by 13-inch cake pan. Bake for 25 to 30 minutes. Cool. Using sharp serrated knife, cut cake into 20 to 24 pieces.

To make frosting: Cream butter. Gradually add powdered sugar. Beat until fluffy, adding milk as needed to thin frosting.

To frost cake: Frost all 6 sides of each cake. Immediately roll in peanuts. Line storage container with wax paper. Stack cakes in container. Use wax paper between layers. (Note: Best if made a day ahead of serving.) Store in cool, dry place, or refrigerate.



Corn and Red Pepper Soup

• 4 ears fresh corn, husks and silk removed

• 4 medium green onions

• 2 tbsp. butter or olive oil

• 1 large red bell pepper, diced

• 3 c. milk or equal parts milk and chicken stock

• Salt and freshly ground pepper to taste

Remove kernels from the ears, using a sharp knife or corn cutter. Place kernels in bowl. Use the flat side of knife blade to scrape cobs, squeezing out the milky juice from the base of the kernels; add to kernels in bowl. Puree half the kernels in a food processor; return to bowl of cut kernels. Slice white and pale green parts of the green onions, reserving some of the green tops for garnish.

Heat butter in a large saucepan. Add green onion and pepper, and cook over moderate heat until soft but not brown. Add corn, stir and cook 2 minutes; add milk. Bring soup just to a boil, reduce heat and simmer 10 minutes. Season to taste and serve, garnished with chopped green onion tops.

Variations of the Above

Corn and shrimp soup: Omit red peppers. Substitute 1/4 lb. raw shrimp, peeled and roughly chopped.

Corn and green chile soup: Substitute 1 or 2 canned mild green chiles, seeded, for the red pepper. Garnish soup with cilantro leaves.

Corn and smoked salmon soup: Substitute 1/4 lb. boneless smoked salmon or trout, diced or shredded, for the red pepper.



Barley Pilaf with Roasted Peppers and Snow Peas

1 tsp. olive oil

• 1/3 c. finely chopped celery

• 2 tbsp. finely chopped onion

• 1 1/3 c. vegetable broth

• 2/3 c. uncooked quick-cooking barley

• 1/2 c. ( 1/2-inch) diagonally cut snow peas

• 6 tbsp. finely chopped roasted bell peppers

• 1/8 tsp. black pepper

Heat olive oil in a medium saucepan over medium-high heat. Add celery and onion; saute 3 minutes or until tender. Add broth; bring to a boil. Stir in barley; cover, reduce heat, and simmer 15 minutes or until tender.

Stir in peas, bell peppers and black pepper; remove from heat. Cover and let stand 5 minutes.

[jaybird]

Hiya Fugi!
Hiya Jolie!

Hiya Gummi!
Hiya Flutey!

I am not cooking this week. And I've burned out/exhausted my sources for recipes. So I am just going to pester ya'll this week.

[the fugative]

Originally posted by jaybird
Hiya Fugi!
Hiya Jolie!

Hiya Gummi!
Hiya Flutey!

I am not cooking this week. And I've burned out/exhausted my sources for recipes. So I am just going to pester ya'll this week.

PFFFFFFFFFFFFFFFT


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HiYa JayBird