Kai's "Old-Fashioned" Recipe Thread

[the fugative]

Sauerkraut



• 25 lb. cabbage

• 1 to 2 lb. pickling salt (or any other non-iodized salt)

While one person shreds the cabbage (either with a large knife or a kraut cutter), the other should take the first 5 pounds of shredded cabbage, place it in a large, clean crock or non-metallic pail and salt the cabbage down with about 1/4 pound of the pickling salt. Mix the cabbage and salt and then press the resulting mixture a few times with your fist in order to get the cabbage juices to begin to extract.

Repeat this process until all the cabbage has been shredded, salted and crushed. By the time the last of the cabbage is added, you should see an inch or so of juice at the bottom of the crock. Continue to press hard with your fists, crushing the kraut until the juice nears at least the middle of the mixture.

You should taste for saltiness throughout the procedure. Too much salt will make the resulting kraut unpleasant, but too little will affect the fermentation and its safety. Freshly made sauerkraut should have a pronounced but not overbearing saltiness.

Any stray kraut sticking to the sides of the crock should be pushed down.

Open a clean, empty plastic garbage bag and spread the bottom of the bag to cover the kraut in the bottom of the crock. Using a garden hose, fill the bag with water 4 inches deep. The filling bag will spread open and form a seal over the top of the kraut. Be careful not to let the water get into the kraut.

Leave the crock outside for 4 weeks. If a hard freeze is predicted, move the crock to a garage or cool basement for the night.



Eggplant-Almond Enchiladas


• 1 tbsp. olive oil

• 1 c. minced onions

• 6 c. diced eggplant (about 1 large)

• 1 tsp. salt, or to taste

• Freshly ground black pepper

• 4 medium cloves garlic, minced

• 1 green bell pepper, minced

• 1 c. lightly toasted almonds, minced

• 1 c. (packed) grated Jack cheese

• 12 corn tortillas

• 1 recipe Mexican Red Sauce (see recipe)

In large Dutch oven over medium heat, heat oil; add onions. Cook 5 minutes, or until soft. Add eggplant, salt and pepper. Stir well. Cover and cook 10 minutes, stirring occasionally, or until soft.

Add garlic and bell pepper; cook 5 to 8 minutes, or until pepper is tender. Adjust salt to taste.

Remove from heat; add almonds and cheese.

Preheat oven to 350 degrees. Moisten each tortilla briefly in water, then place 1/4 cup filling on one side and roll up. Place in large baking pan. Repeat with remaining tortillas. Top with sauce. Bake 30 minutes or until bubbly.



Red Sauce


• 2 tsp. olive oil

• 1 c. minced onions

• 1/2 tsp. salt

• 1 1/2 tsp. cumin

• 2 tsp. chili powder

• 3 c. chopped tomatoes

• 1 c. water or tomato juice

• Freshly ground black pepper, to taste

• Cayenne pepper, to taste

• 4 to 6 medium cloves garlic, minced

In medium saucepan over medium heat, heat oil; add onions and salt. Cook 5 minutes, or until translucent. Add cumin and chili powder; cook 5 minutes.

Add tomatoes and water or juice. Bring to boil; partially cover and lower heat. Simmer 30 minutes, or until thick. Add pepper, cayenne and garlic. Use as is or purée in blender.

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[the fugative]

Oriental Salad



1/2 head cabbage, shredded
4 green onions,chopped
1 pkg. chicken flavored Ramen noodles, crumbled
2 tbsp. sesame seed
1/2 cup slivered almonds


Dressing:
2 Tbsp. sugar
3 Tbsp. vinegar
1/2 cup oil
1 tsp. salt
1/2 tsp. pepper
1/2 package seasoning mix from the noodles
Toast almonds and sesame seeds until just golden brown. Mix cabbage and onions. Add remaining ingredients. Just before serving, pour dressing over all and mix.



Krispie Kookies

1 c. shortening
1 c. granulated sugar
1 c. brown sugar
2 beaten eggs
1 tsp. vanilla
2 cups flour
1/2 tsp. baking powder
1 tsp. soda
1 tsp. salt
4 c. Rice Krispies

Mix in above order. Shape into balls. Bake on ungreased cookie sheets, ten minutes at 375 degrees. Makes about 6 dozen



MULLED APPLE CIDER WITH ORANGE AND GINGER



8 cups unpasteurized apple cider
A 3-inch cinnamon stick
10 whole cloves
1 navel orange, peeled and sliced crosswise
A 2-inch piece of peeled fresh ginger, cut into 6 slices


In a large saucepan combine the cider, the cinnamon stick, the cloves, the orange and the ginger and simmer the mixture for 20 minutes. Strain the mixture through a fine sieve into a heat-proof pitcher and serve the mulled cider warm.



SPICED PUMPKIN VODKA


1/2 cups (350 ml) Stolichnaya cinnamon vodka
3/4 cup (175 ml) Stolichnaya vanilla vodka
3/4 cup (175 ml) Stolichnaya vodka
2 whole vanilla beans
2 cups raw pumpkin meat, cut into 1/4-inch slices


Combine vodkas in bottle or other glass container. Add pumpkin meat and vanilla beans and let sit for 1 week. If necessary, when mixing cocktails strain the vodka as you pour it into the shaker. Consider using toasted pumpkin seeds or some of the vodka-soaked pumpkin as garnish.

Fills a one-liter bottle (a scant quart).





PEAR AND PUMPKIN PIE



poached pears
1 tablespoon whole allspice berries
1/2 vanilla bean, split lengthwise
1 tablespoon freshly grated lemon zest (from about 2 lemons)
4 cups dry red wine
2 cups water
1 cup sugar
3 firm-ripe pears such as Bosc


pastry dough for a single crust 9-inch pie

filling
3 large eggs
3/4 cup heavy cream
1 1/2 cups canned solid-pack pumpkin
1/2 cup firmly packed light brown sugar
2 teaspoons cinnamon
1 teaspoon ground ginger
3/4 teaspoon salt
1 teaspoon ground allspice
1/8 teaspoon freshly grated nutmeg


1/4 cup apricot jam, heated and strained

poached pears:
In a 3-quart saucepan combine all poached pear ingredients except pears and boil, stirring, until sugar is dissolved. Peel pears and simmer in wine mixture, covered, turning occasionally, until firm-tender, about 20 minutes. Remove pan from heat and let stand, covered, turning pears occasionally for even color, about 30 minutes. Discard poaching mixture and halve pears lengthwise. Remove stems and with a melon-baller cutter or small knife remove core. Cut pears lengthwise into 3/4-inch-thick slices.

Roll out dough 1/8 inch thick on a lightly floured surface. Fit dough into a 9-inch (1-quart capacity) pie plate and trim edge, leaving a 1/2-inch overhang. Cut edge of dough with scissors every 1/2 inch to form curved points and brush edge lightly with egg wash. Chill shell 30 minutes.

Preheat oven to 375°F.

Make filling:
In a large bowl whisk together filling ingredients until combined well.

Pour filling into shell and bake in middle of oven 35 minutes. Remove pie from oven and arrange pears decoratively on top of filling. Bake pie 15 to 20 minutes more, or until custard is set and pears are tender. Cool pie on a rack and brush pears with jam. Chill pie, covered loosely, at least 4 hours and up to 2 days. Serve pie at room temperature with crème anglaise.

GINGER CREME ANGLAISE


1 3/4 cups half-and-half
1/2 vanilla bean, split lengthwise
3 tablespoons finely chopped crystallized ginger
2 large eggs
1/4 cup sugar

In a small heavy saucepan bring half-and-half just to a boil with vanilla bean and ginger and remove pan from heat. Scrape seeds from vanilla bean with a knife into pan, reserving pod for another use.

While half-and-half mixture is heating, in a bowl with an electric mixer whisk together eggs and sugar until light and fluffy. Add hot half-and-half mixture in a stream, beating, and transfer to a saucepan. Cook custard over moderately low heat, stirring constantly with a wooden spoon, until thickened (170°F. on a candy thermometer), but do not let it boil and strain through a fine sieve into a metal bowl. Set bowl in a larger bowl of ice and cold water and cool sauce, stirring occasionally. Chill sauce, covered, at least 2 hours, or until very cold. Crème anglaise may be made 2 days ahead and chilled, covered.

Makes about 2 cups.

[Jolie Rouge]

Capitol Bistro @ Casino Rouge

SNAPPER ALMONDINE ANANAS WITH CRAB

6 6-7oz. Filets of fresh snapper
3 eggs
2 Tbs. Oil
Salt & pepper, to taste
Season All, to taste
Lemon Juice of 2 lemons
1 Tbs. Tabasco

FOR THE BREADING:
1 cup flour
1 cup bread crumbs
½ cup fine, chopped almonds
¼ cup oil for sauté
1 lb. Jumbo lump crab meat

FOR THE SAUCE:
2 Tbs. Butter
/4 cup pineapple meat
¼ cup shallots
½ Tbs. Fresh thyme leaves
2 Tbs. Lemon juice
½ cup white wine
1 tsp. Garlic
¾ cup cream ½ lb. Butter, sliced
Salt & Pepper, to taste
Green onions & parsley, for color

Season fish filet with salt and white pepper or favorite Season All. Blend well eggs, oil, lemon juice, and Tabasco. Dust fish in flour and wet in egg mixture. Mix almond and breadcrumbs together. Mix well. Coat fish on both sides. Heat oil in heavy sauté pan and brown on each side on medium heat. Finish in 350 degree oven approximately 6 - 8 minutes or until flaked.

SAUCE: Melt butter; sauté pineapple, meat, shallots, and garlic until soft. Add lemon juice, white wine and reduce by half. Add cream and reduce until thickened. Add crabmeat. Bring to a boil. Season with salt and pepper. Add sliced butter on medium low heat stirring gently until incorporated. Add parsley and green onion for color.

Heat up fish in oven and pour sauce over fish filets and serve immediately.


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TORNADOES AU POIRE VERT

12 3 oz. Beef tenderloin filets
¼ cup vegetable oil
2 Tbs. cracked black pepper
salt

FOR SAUCE:

6 shallots, finely chopped
¼ cup brandy
1 cup beef stock
2/3 cup heavy cream
6 tsp. Green peppercorns

In a very hot skillet, heat vegetable oil. Season beef with salt and a generous amount of pepper. Carefully place beef in skillet; turn after 1 - 2 minutes. Total time approximately 3 - 4 minutes for medium rare. Remove beef and keep warm. Add chopped shallots to hot pan. Flame with brandy. Add beef stock; reduce by half. Add heavy cream and reduce until thickened, then add peppercorns. Add beef filets and bring to simmer for 3 minutes on low. Serve with rice dish and green vegetable.


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PUMPKIN PANCAKES WITH APPLE & CRANBERRY GLAZE

1 small pumpkin (1 ½ lbs.)
3 eggs
¾ cup flour
4 tsp. Sugar
¼ tsp. Nutmeg
½ tsp. Cinnamon
1 tsp. Vanilla extract
1 tsp. Lemon juice
2 Tbs. cooking oil

Peel, remove seeds and grate pumpkin. Set aside. Combine next 7 ingredients and mix well. Add pumpkin to this mixture, being sure that pumpkin is well incorporated into batter. Preheat oil in non-stick skillet. Drop pumpkin batter by spoonfuls into skillet. Flatten into cakes about 3 inches in diameter. Brown on both sides. Let drain on paper towels.

APPLE CRANBERRY GLAZE:
2 granny smith apples
¼ cup lemon juice
¼ cup dark Karo syrup
¼ cup light brown sugar
½ tsp. Cinnamon
¼ tsp. Ground cloves
1 can whole berry cranberry sauce

Slice apples. Add to lemon juice in skillet and simmer until apples are tender. Add next 5 ingredients. Stir well and let simmer until thick. Serve over pumpkin pancakes.


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GRILLED CHICKEN & ANDOUILLE FETTUCCINE

6 large chicken breasts, halved
3 Tbs. Season All
½ cup olive oil
2 Tbs. lemon juice

Mix all of the above and let sit for one hour. Grill on hot grill until done. Cool; then slice/dice.

FOR SAUCE:

2 medium onions, finely chopped
½ cup celery, finely chopped
2 Tbs. garlic
1 Tbs. fresh thyme
3 Tbs. fresh basil
¼ lb. Butter
¼ lb. Olive oil
2/3 cup flour
2 cups milk
2 cups heavy cream
1 cup Parmesan cheese
2 Tbs. chicken bouillon (dry)
Salt & Pepper to taste
1 cup diced Andouille (of choice)
2 Tbs. butter
2 cups cream
Parsley
Green Onions
Red bell pepper (for color)

In heavy saucepan on medium heat, melt butter and olive oil. Sweat onion, celery and garlic. Mix in flour and blend well. Slowly add milk, stirring constantly. Add heavy cream and all of the rest of the ingredients; bring to a boil and turn down to low heat for 5 - 8 minutes. Add salt and pepper to taste. Let cool. In heavy pan, melt butter; sauté diced andouille until hot; add cut chicken and continue to sauté on medium heat stirring. Add heavy cream and let boil for 2 - 3 minutes. Add 3 cups of Alfredo base sauce and simmer. Add more if desired. Finish with parsley, green onions and red bell peppers. Pour over favorite pasta.

[flute]

OHHH jolie, I got your post card a week or so ago! Yes I know you really eat that kinda food Just cus I can't picture it..lol

Actually at Reid's they had craw dads there...I couldn't eat one..I'm just like u know..I don't know how to eat one..now thread one on a trot line i'm there..but eat?? a CRAWDAD ? lol!

[Gumball1960]

Almond Buttercrunch Candy


Ingredients:

1 cup slivered and blanched almonds

1/2 cup butter

1/2 cup sugar

1 tablespoon light corn syrup



Method:

Line bottom and sides of 8 by 9 inch cake pan with foil. Butter heavily.
Combine almonds, butter, sugar and corn syrup in 10 inch skillet.
Bring to a boil over medium heat, stirring constantly until mixture turns a
golden brown; about 5 to 6 minutes.

Quickly spread candy in prepared pan. Cool until firm. Remove candy
from pan by lifting edges of foil. Break into pieces if desired

Yield: about 3/4 of a pound

[Gumball1960]

VAMPIRE BLOOD FUDGE

1 1/2 C. granulated sugar
1 tsp. salt
2 T. butter or margarine
1/2 C. evaporated milk
1 small box cherry-flavored gelatin
2 to 3 T. raspberry jam
2 C. semisweet mini chocolate chips
1 1/2 tsp. vanilla extract

Butter an 8-inch square pan.

Mix sugar, salt, butter or margarine and milk in a saucepan. Place
the mixture on the stove, and bring to a boil over medium heat. Stir
carefully and continuously for exactly 5 minutes. If you stop stirring,
the mixture will rise in the pan and burn. If the mixture is too near
the top of the pot, the heat is too high and should be lowered.
Prepare gelatin according to package directions, using only 1 cup
water. While gelatin is still liquid, add it and raspberry jam to fudge
mixture. Boil for 3 minutes, stirring constantly.
Remove the saucepan from heat. Turn off the heat. Add chocolate chips
immediately, and stir until they are all dissolved. Add vanilla
extract and stir. Pour fudge into the prepared pan. Refrigerate overnight.
When fudge is hard, turn the pan over and run hot water over the
bottom so you can remove the fudge easily. Cut into 16 squares.

[the fugative]

Cock-a-Leekie Soup


6 leeks, sliced into half moons after cutting away the roots and dark green and washing
1 teaspoon salt
5 cups strong chicken stock
3 Tablespoons butter (even better, chicken fat)
1/2 cup whipping cream
salt and pepper to taste

Bring the stock to a boil, add leeks, then reduce heat and simmer for about 5 minutes. Whisk in butter (or fat) and season. Stir in cream at the end, ladle into bowls, and serve immediately.



Curried Chicken-Banana Soup


4 Tablespoons peanut oil
1 3-lb. chicken, cut into pieces
1 onion, chopped
2 cloves garlic, chopped
2 Tablespoons curry powder
1 Tablespoon dried red chile, ground to a powder
2 teaspoons black pepper
8 cups chicken stock
1 large tomato (or 4 canned tomatoes), peeled and chopped
1 cup coconut, grated (DON'T USE SWEETENED!)
2 ripe bananas, sliced into chunky quarter pieces

In a Dutch oven, brown the chicken pieces in the oil. Remove chicken, reserving, and add the onion and garlic to the pot. Sauté until soft, then stir in the powdered chile, the curry, and the black pepper and fry for 2 more minutes. Add the tomatoes, stock, chicken pieces, and coconut, bring to a boil, then reduce heat and simmer for 30 minutes.
When the chicken is done, remove, let cool, then strip away the meat and cut it into bite-sized chunks, discarding the skin and bones. Add it back into the pot with the banana chunks. Simmer 10 minutes.

When ready to serve, ladle into bowls




Strawberry Balsamic Soup


1 quart strawberries
1 cup sugar
6 Tablespoons balsamic vinegar
1/2 teaspoon finely grated orange zest
1/2 teaspoon finely grated lemon zest
1 Tablespoon Grand Marnier (or orange juice)
6 cups plain yoghurt

Garnish: Toss 20 halved strawberries (over and above the quart of strawberries you used for the soup) with 1/2 cup sugar and 2 Tablespoons of balsamic vinegar and macerate for at least 2 hours at room temperature or in the fridge.

Puree the strawberries with the sugar, vinegar, zests, and Grand Marnier. Make sure the sugar has completely dissolved--and let it sit for a few minutes if it hasn't. Whip the yoghurt in a bowl, then stir in the puree until smooth. Chill well, at least two hours.

When ready to serve, ladle the soup into flat bowls and top with the macerated strawberries. Drizzle a few teaspoonsful of the strawberry syrup over each bowl




That ones for Da jayBirdy its real good

[flute]

I NEED HELP how am I supposed to tell which (if any) of my casserole dishes are three quart casserole dishes??????

[Gumball1960]

Have you got a quart canning jar you can fill with water to the 1 Qt. mark? Use that to fill the casserole dish. Whichever one holds 3 of those is the 3 Qt. one.

[flute]

I have canning jars butu I dunno what size theyare or i forgot : (

[Gumball1960]

Ok, how about this? Do you have a 1 Qt. saucepan? It might have it engraved on the bottom of the pan.