Kai's "Old-Fashioned" Recipe Thread

[jaybird]

Fugi. You eat anything. You've eaten everything. I need your butt over in the "Food Repulsions" thread. There HAS to be some food item you hate, loathe and find totally yuckomucko!

And by the way, how the HECK are you!?

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[the fugative]

Originally posted by jaybird
Fugi. You eat anything. You've eaten everything. I need your butt over in the "Food Repulsions" thread. There HAS to be some food item you hate, loathe and find totally yuckomucko!

And by the way, how the HECK are you!?

[jaybird]

( o )( o )

My bad.

[the fugative]

Just for the JayBird


Lutefisk from scratch


feeds 10 people
time needed: about 2 weeks


Ingredients:
1 kg dried fish
100 g caustic soda
30 liters of water


Saw the fish in suitably sized pieces or leave it whole. Put in water. Leave in water in a cool place for 5-6 days if cut in pieces, 8 days if the fish is whole. Change the water every day.


For the luting use a plastic or stainless steel or enamelled tub (the enamel must be unchipped). Wooden vessels, china or stoneware may also be used.


Place the fish in the tub with the skin side up. Dissolve caustic soda in the water, pour over the fish until covered complete by lut water. Leave the fish in a cold place for 3-4 days.


When the fish is completely luted, it will be well swollen and you should be able to put a finger through it. Rinse the fish and leave in cold water 4-6 days. Change water every day.


If the fish stays in water for too long after the luting, it may be soft and difficult to boil. Test boil a piece, if you are uncertain.


Do not make lutefisk in the warm season.


1 kg dry fish makes about 5 kg lutefisk.





To Cook Lutefisk


Da Recipe for da fish is
yew tak a oven proof dish and smear butter all over da inside. Den yew
tak about tre pound fish and lay da fish skin down in da dish and put
salt all over it about one table spoon. Den yew cover da dish wit foil
and put in da oven set at 400 degree for about tirty or forty minutes or
until fish is flaky. Den you pour off da liquid and serve wit boiled
potas and lefse and melted smear. Is good.



Here is a real recipie

To cook Lute Fisk

The soaked lutefisk may be tied loosely in a square of cheese cloth.
Drop into large enamel kettle of boiling water and cook 10 minutes, or
until done. Pull up fish and drain. Put on platter and de-bone.
Serve with White or Mustard Sauce.

White Sauce for Lute Fisk

1 pound butter or 1/2 pound butter and 1/2 pound margarine
2 1/2 cups flour
2 quarts milk
1 teaspoon salt
pepper to taste

This makes a thick white sauce

Mustard Sauce

1 tablespoon dry mustard
1/2 cup milk

Prepare 1 hour ahead. It thickens. If too thick, add milk.


It should be a nice uniform GRAY color

[jaybird]

Originally posted by the fugative
[B]Just for the JayBird


Lutefisk
It should be a nice uniform GRAY color

Before or after it comes back up?

[the fugative]

Originally posted by jaybird


Before or after it comes back up?

Bwahahahahahaha ............... BEFORE of Course

[jaybird]

Oh of course. Silly me.

[Jolie Rouge]

Sky-High Lemon Icebox Pie

9-inch pie shell, baked
4 egg yolks
2/3 cup sugar
Pinch of salt
4 tablespoons lemon juice (more for tart flavor)
Grated rind of 2 lemons
3/4 tablespoon unflavored gelatin
1/3 cup cold water
4 egg whites
2/3 cup sugar
1/2 pint cream, whipped
Lemon slivers

Place egg yolks, 2/3 cup sugar, salt and lemon juice in top of double boiler; cook over boiling water, stirring until thick; add lemon rind and gelatin which has been soaked in cold water for 5 minutes. Let mixture cool. Beat egg whites until stiff; slowly add 2/3 cup sugar. Beat until creamy. Fold egg whites into cooled lemon mixture. Place in baked pie shell, sky-high; chill at least 6 hours or overnight. Top with whipped cream. Garnish with lemon slivers.

SERVES: 8

[Tasha405]

Double Chocolate Muffins

1 stick(4oz) butter or margarine
3 (1oz) squares unsweetened chocolate, cut up
1 cup sugar
1 egg
2 teaspoons vanilla extract
Dash of salt
1 cup buttermilk
2 cups flour
1 teaspoon baking soda
1 cup (6oz) semisweet chocolate chips

1. Preheat oven to 400F. In a 2-quart glass bowl, combine butter and unsweetened
chocolate. Heat in microwave oven on high 2 to 2-1/2 minutes, until melted and
smooth when stirred. Let cool to lukewarm.
2. Stir in sugar, egg, vanilla, salt and buttermilk, until thoroughly blended.
Mix together flour and baking soda and stir into chocolate mixture just until
combined. Stir in chocolate chips.
3. Spoon batter in 12 paper lined 2-1/2 inch muffin cups, filling to top.
4. Bake 15 to 20 minutes, or until a cake tester inserted in center comes out
clean. Let muffins cool in pans 5 minutes, then transfer to racks to cool
completely.
Serve warm or cool.



CHOCOLATE BANANA TRIFLE

1 13"x9" Chocolate Cake
4 RIPE Bananas, Sliced
1 c Whipping Cream
1/4 c Almonds, Blanched, Toasted & Slivered
1/4 c Maraschino Cherries, Halved

CHOCOLATE PUDDING

2 c Whole Milk
1/2 c Granulated Sugar
5 oz Semi-Sweet Chocolate, Grated
2 tb Cornstarch
2 tb Unsweetened Cocoa Powder
4 tb Water
2 Eggs
4 Egg Yolks
2 tb Vanilla

Prepare the chocolate pudding first. Place the milk, sugar and chocolate in a
medium saucepan. Cook, stirring, over medium heat until the chocolate is melted
and the mixture is on the verge of boiling. Sift the cornstarch and cocoa powder
together. Add water and mix thoroughly. Stir the cornstarch mixture into the
chocolate mixture. Whisk in the whole eggs and the extra egg yolks. Cook until
thickened (about 5 minutes). Add the vanilla extract. Pour into a bowl. Cover
with plastic wrap and chill. Cut the chocolate cake into 3" squares. Layer half
the pieces of chocolate cake in a large trifle or other large glass bowl,
cutting the pieces to fit. Arrange half of the banana slices around the sides of
the bowl and on top of the cake. Spread half the chocolate pudding over the cake
and around the sides. Repeat the process with another layer of cake, more banana
slices and the rest of the chocolate pudding. Whip the whipping cream and
slather over the top of the topmost layer of chocolate pudding. Sprinkle with
slivered almonds and garnish with cherry halves. Chill.

[Tasha405]

Banana Bread

Ingredients:

1/2 c Butter
1 c Sugar
2 Eggs, beaten
4 Bananas, finely crushed
1 1/2 c Flour
1 ts Soda
1/2 ts Salt
1/2 ts Vanilla


Instructions:

Cream together butter and sugar.
Add eggs and crushed bananas.
Combine well.
Sift together flour, soda and salt.
Add to creamed mixture.
Add vanilla.
Pour into greased and floured loaf pan.
Bake at 350 degrees for 60 minutes.
Keeps well, refridgerated.
Yield 1 Loaf.



All-Day Applesauce with Frozen Yogurt
(makes 6 servings)


2 pounds (960 g) Granny Smith apples, cored and cut into 1/2-inch thick
slices
1/4 cup (48 g) sugar
1/2 teaspoon (2.5 ml) ground cinnamon
2 tablespoons (60 ml) fresh lemon juice
6 1/4-cup (20 g) scoops fat-free, no-sugar-added vanilla frozen yogurt
grated nutmeg


Lay apple slices in a 3-quart (3-liter) or larger crockery slow cooker.
Combine sugar and cinnamon. Sprinkle over apples and drizzle with lemon
juice.
Cover and cook on low for 6 1/2 to 8 hours.
To serve, spoon hot apples into 6 dessert dishes. Top each with a scoop of
frozen yogurt. Lightly sprinkle with nutmeg and serve.

Per serving: 159 calories (3% calories from fat), 2 g protein, 1 g total fat
(0.1 g saturated fat), 40 g carbohydrates, 4 g dietary fiber, 0 cholesterol, 25
mg sodium
Diabetic exchanges: 2 1/2 carbohydrate (1 bread/starch, 1 1/2 fruit)



Peanut Butter Kisses


1 3/4 cup flour 1/2 cup shortening
1 tsp. baking soda 1/2 cup peanut butter
1/2 tsp. salt 1 egg
1/2 cup sugar 1 tsp vanilla
1/2 cup firm packed brown sugar 2 Tbsp. milk
chocolate kisses

Cream together shortening, sugars, and peanut butter.
Add egg, milk, and vanilla.
Sift together flour, baking soda, and salt and gradually add to
creamed mixture.
Blend at low speed until well mixed.
Shape dough into balls by teaspoonfuls and rill in sugar.
Bake at 375 F for 10-12 minutes.
Remove from oven.
Immediately top each cookie with a kiss, pressing down firmly so cookie
cracks around the edges.
Carefully remove to rack to cool.

[Gumball1960]

Spicey Pumpkin Fudge

Ingredients

1 cup almonds
3 cups white sugar
1 cup butter
1 (5 ounce) can evaporated milk
1/2 cup canned pumpkin
1 teaspoon pumpkin pie spice
2 cups butterscotch chips
1 (7 ounce) jar marshmallow creme
1 teaspoon vanilla extract


Directions
Butter a 9x13 inch pan and set aside.
Preheat oven to 300 degrees F. Arrange almonds on a cookie sheet
and place in oven to toast. Stir frequently. Do not burn. Remove from
oven and set aside. In a heavy saucepan, combine sugar, butter, milk,
pumpkin, and spice; bring to a boil, stirring constantly. Continue boiling
over medium heat until mixture reaches 234 degrees F on a candy
thermometer, about 10 minutes. Remove from heat. Stir in butterscotch
chips. When chips are melted, add marshmallow cream, nuts, and vanilla.
Mix until well blended. Immediately pour butterscotch mixture into pre-
pared pan. Spread evenly. Cool at room temperature. Cut into squares,
and store in the refrigerator in an air-tight container.