Kai's "Old-Fashioned" Recipe Thread

Herbed Shrimp and Feta Cheese Casserole

8 oz. feta cheese, crumbled
5 1/3 oz. reduced-fat Swiss cheese, shredded
1 cup evaporated skim milk
1 cup plain nonfat yogurt
2 eggs, beaten
1/3 cup chopped fresh parsley
1 tsp. basil
1 tsp. oregano
4 garlic cloves, minced
8 oz. angel hair pasta, cooked & drained
1 16-oz. jar mild chunky salsa
1 lb. medium shrimp, peeled & deveined
8 oz. part-skim mozzarella cheese, shredded

Combine the feta cheese, Swiss cheese, evaporated skim milk, yogurt, eggs, parsley, basil, oregano, and garlic in a bowl and mix well. Line the bottom of a 9" x 13" baking dish sprayed with nonstick cooking spray with half the pasta. Spread with the salsa. Top with half the shrimp. Layer with the remaining pasta. Pour the cheese and egg mixture over the prepared layers. Sprinkle with the mozzarella cheese. Bake at 350 degrees for 30 minutes. Let stand for 10 minutes before serving. Garnish with additional chopped fresh parsley. The equivalent amount of egg substitute may be used as a substitution for the fresh eggs. Serves 12.

For more great recipes from the Serving Louisiana cookbook, visit the LSU Ag Center website at www.lsuagcenter.com.


Pave Restaurant

Louisiana Blue Crab & French Boursin Cheese Won Tons With Avocado, Mango & Cilantro Relish

For the Won Tons

3 oz. French herbed Boursin cheese
3 oz. softened cream cheese
4 oz. shell-less Blue Crab meat
1 tsp. Sriratcha hot sauce
2 Tbs. chopped green onions
4 won ton skins or egg roll wrappers
1 Tbs. cornstarch
1/2 cup peanut oil

Mix first five ingredients well. Divide between the four skins and fold to make a triangle and seal edges with cornstarch. Pan fry in peanut oil two minutes on each side.

For the Avocado Mango Relish

1 small red onion, diced
1 small red bell pepper, diced
1 garlic clove, minced
1 large avocado, diced
1 small mango, diced
1 Tbs. cilantro, chopped
juice of one lime
1 Tbs. olive oil
1 Tbs. rice wine vinegar
1 tsp. hot chili paste
salt and pepper to taste

Mix all ingredients well.

HEY did ya'll see isabel's webpage?

Quote:

---

Flute : HEY did ya'll see isabel's webpage?

---

YES !

I am sorry ...

The pic of her & her Dad was adorable - but STUPID 'PUTER would not let the rest download for me :(

She sure is a cutie

BLUEBERRY TART


1 cup sugar
2 Tbls. cornstarch
1/2 tsp. salt
1 tsp. cinnamon
2 boxes of tart shells
1/2 stick butter cut into small pieces
1 pint washed & dried blueberries


Preheat oven to 350 degrees. Let tart shells come to room temperature. Prick each tart several times with a fork. Pre-bake tart shells until lightly baked. Check after 5 minutes. Remove pre-bakes tarts when lightly browned. Do not overcook. Shells will continue to cook while baking blueberries. Meanwhile, mix sugar, cornstarch, salt, and cinnamon until well blended. Fill tart shells with blueberries. Pile high because they will shrink when cooked. Sprinkle a teaspoon of sugar and cornstarch mixture over each tart. Top with small pat of butter. Place on baking sheet and bake at 350 degrees for 10 to 15 minutes until juice thickens and bubbles. Top with cool whip or whipping cream.




STRAWBERRY CUPCAKES WITH CREAM CHEESE ICING

1 box of strawberry cake mix
8 oz. cream cheese, room temperature
1 stick of butter
1 tsp. vanilla
1/4 cup milk
miniature flags and red & blue sprinkles, for decorations
powdered sugar


Bake cupcakes according to recipe on box. Cool cupcakes. While cupcakes are baking, mix cream cheese and butter until blended. Add powdered sugar at 1/2 cup intervals. Mix until creamy and well blended. Add vanilla; then add milk if icing is too thick. Should be thick enough to coat cupcakes. Decorate with sprinkles and flags in July 4th patterns.



STRAWBERRY MASCARPONE or CREAM CHEESE TART

1 pkg. tart shells, thawed
1 pkg. 8-ounce mascarpone or cream cheese, room temperature
1 pint fresh strawberries, halved
1/4 cup whipping cream
1 1/3 cup sugar
1 cup water
1/4 cup strawberry gelatin
3 Tbls. cornstarch


Prick each tart a few times. Bake at 375 degrees for 8 minutes until lightly browned. Cool completely. Bring 1 cup of the sugar, water and cornstarch to a boil over medium heat; whisk and cook stirring constantly until thickened. Stir in strawberry gelatin until dissolved. Remove from heat; chill till cool.

Quote:

---

Originally posted by Jolie Rouge
Bread Pudding

2 qt. casserole - -buttered
8 slices of bread - somewhat dried and ripped in small pieces
3/4 c. sugar
4 eggs
1/2 tsp. salt
1 tsp. vanilla
1 qt. whole or 2% milk
1 c. raisins - softened (optional)

Put bread in bottom of casserole. Mix sugar, eggs, salt, vanilla and 22 cups milk. Pour over bread. Add the raisins and the rest of the milk. Stir together gently. Bake for 50 minutes @ 350. This makes a wonderful, moist bread pudding. [/B]

---

22 cups of milk??? It's a wonder it didn't float out of the oven! LOL :eek: (j/k) :)

Here's what it's supposed to say: (for those that don't want to backtrack 4 or 5 pages)

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~~~~~~~~~

Bread Pudding

2 qt. casserole - -buttered
8 slices of bread - somewhat dried and ripped in small pieces
3/4 c. sugar
4 eggs
1/2 tsp. salt
1 tsp. vanilla
1 qt. whole or 2% milk
1 c. raisins - softened (optional)

Put bread in bottom of casserole. Mix sugar, eggs, salt, vanilla and
2 cups milk. Pour over bread. Add the raisins and the rest of the
milk. Stir together gently. Bake for 50 minutes @ 350. This makes
a wonderful, moist bread pudding.

Ham Casserole

4-5 thick sliced potatoes (whatever will fit in ur pan, to taste)
thick sliced ham (to cover potatoes)
1 can whole kernnel corn Sp
can green beans (some liquid drained off
2 Cans stewed tomatoes
2 sliced onions, sliced into rings
1-2 cloves garlic, pressed
pepper, to taste

Grease well an electric skillet or 9x13" casserole dish. Arrange potatoes to cover bottom & sides of pan. Layer remaining ingredients in order givn. Cook, loosely covered for 1 hour at 350, or until potatoes are tender.

I did this in an oven..i did NOT cover the dish..

Angel Hair Pasta with Creamy Mushroom Sauce

4 Ounces Angel Hair Pasta
1 1/2 Cups Mushrooms, sliced (I use button mushrooms, but if you wanted
to
make it richer you could use a combination of different mushrooms)
1 Medium Onion, chopped
1 Teaspoon Butter
3 Ounces Low Calorie Cream Cheese, cut in 1" cubes
1/4 Teaspoon Salt
1/8 Teaspoon Pepper
1 1/3 Cups Skim Milk
2 Tablespoons Chives, snipped

1. Cook pasta according to package directions; drain.

2. Meanwhile, for sauce, in a medium saucepan cook the mushrooms and
onion
in the margarine or butter till vegetables are tender. Stir in cream
cheese,
salt, and pepper. Cook and stir over low heat till cheese is melted.
Gradually stir in milk and chives; heat through.

3. Pour sauce over pasta. Toss to coat. Serve immediately.

Servings 4: 6g Fat

Rice Lasagna

3 Cups cooked brown rice
2 egg beaters (1/2 cup)
1/4 cup fat free parmesan cheese
2 cups Healthy choice Mozzarella (or other low-fat variety)
1/2 cup nonfat cottage cheese
1 pound ground (skinless) turkey breast
1 (26 3/4 oz) can Hunts spaghetti sauce (or other no added sugar
spaghetti sauce)
8 0z. can mushrooms (optional)

Cook rice and let cool. Add egg beaters, mix, set aside. Grate
mozzarella and mix with cottage cheese and 2 Tbls. parmesan cheese. Set
aside. Brown turkey breast in non-stick skillet, crumbling until done.
(spray pan with Pam if needed). Add spaghetti sauce and mushrooms to
meat, heat slightly.

Spray 9 x 13 inch pan with Pam. Layer 1/2 rice mixture, 1/2 cheese
mixture and 1/2 meat mixture. Repeat layers. Top with remainder of
parmesan cheese. Bake for 30 to 40 minutes or until bubbly at 375
degrees.

Makes 9 servings. Per serving: 266 calories, 2.6 grams fat.

GRILLED CHICKEN CAESAR SALAD

4 4-ounce skinless, boneless chicken breast halves
Salt and ground black pepper
1 tablespoon grated Parmesan cheese
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 clove garlic, minced
1 1/4 cup reduced-sodium, nonfat chicken broth, divided
6 cups romaine lettuce leaves (in 2-inch pieces), rinsed, patted dry
16 cherry tomatoes
2 teaspoons olive oil

Preheat grill, broiler or grill pan. Season both sides of chicken with
salt and pepper. Cook 5 minutes a side, or until done.

Meanwhile, puree cheese, mustard, oil, Worcestershire sauce, garlic and
1/4 cup broth in a blender until smooth. Add remaining broth (and 1/2
teaspoon anchovy paste, if desired); puree.

In a large bowl, toss romaine with dressing. Divide among four plates.
Thinly slice grilled chicken crosswise; arrange on romaine with
tomatoes.

Each serving equals to 1 chicken breast, sliced; 1 1/2 cups lettuce; 2
tablespoons dressing~ 4 cherry tomatoes

Chocolately Meringues


2 egg whites
1/2 cup white sugar
1 teaspoon vanilla extract
3 tablespoons unsweetened cocoa powder
1/2 cup semisweet chocolate chips

Directions

1 Preheat oven to 250 degrees. Line 2 baking sheets with aluminum foil
or parchment paper, and set aside.
2 In large metal or glass bowl, (no traces of grease) beat the egg
whites on high speed with an electric mixer until soft peaks form.
Gradually add sugar while continuing to beat until they hold stiff
peaks. Mix in the vanilla and cocoa on low speed, then fold in chocolate
chips by hand. Drop small mounds of the mixture onto the prepared baking
sheets, spacing 1 inch apart. They won't raise, so make the size you
want finished.
3 Bake for 1 hour in the preheated oven. Turn off oven, and leave the
cookies in the oven for 2 more hours, or until centers are dry. (I don't
wait that long!) Remove from pan and store in an airtight container.

Servings Per Recipe: 40

IMITATION CRAB DIP

This is an old recipe that can be modernized easily simply by using surimi (imitation crab meat) instead of artichoke hearts. The cost will be about the same; and if you're having a party, you're going to make more than the above. You'll have to because your guests will demand it :)

1 lg (14oz) can artichoke hearts (not marinated)
1 cup mayonnaise
1 cup grated Parmesan cheese
dash garlic powder (more if desired)

Chop artichokes; mix all remaining ingredients. Combine in casserole (buttered or spray with cooking spray) and bake at 350 degrees F. for 20 minutes.