Kai's "Old-Fashioned" Recipe Thread

[Jolie Rouge]

BAKED PUMPKIN SEEDS

2 cups pumpkin seeds
2 tablespoons light cooking oil (vegetable, peanut, or other)
1 teaspoon spice (cayenne, garlic powder, cumin, curry, or any favorite—add more or less to taste)
1 teaspoon salt

Preheat oven to 350° F. Remove seeds from pumpkin and rinse with water to remove any remaining pulp. Dry seeds between two paper towels. Mix oil with spices and/or salt, and toss mixture with seeds. Spread seeds over a baking sheet. Bake seeds approximately 30 minutes or until crisp and very lightly browned, tossing occasionally.



PUMPKIN COFFEE CAKE

1 package yellow cake mix
1 can (1 pound) pumpkin
1/2 cup brown sugar
1/2 cup oil
3 eggs
1/2 cup chopped nuts
1 teaspoon pumpkin pie spice

Topping:
1/2 cup sugar
1/2 cup flour
1/4 cup butter or margarine, softened
1 teaspoon cinnamon

Preheat oven to 350° F. In a large bowl combine dry cake mix, pumpkin, brown sugar, oil, eggs, nuts, and pumpkin pie spice. Blend at low speed until completely moistened, about 1 minute. Beat 2 minutes at medium speed. Spread batter in a greased and floured 13" x 9" x 2" pan. In a medium bowl combine the sugar, flour, softened butter, and cinnamon with a fork or pastry blender. (Mixture will be crumbly.) Sprinkle evenly over batter. Bake at 350° F for 40-45 minutes, until center springs back when touched lightly.



PUMPKIN CHEESECAKE

1 1/2 cups cracker crumbs
1/3 cup melted butter
3 tablespoons sugar
(4) 8-ounce packages cream cheese
1 1/2 cups sugar
4 eggs
1 tablespoon lemon juice
2 teaspoons vanilla
1 can (1 pound) pumpkin
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg

Mix crumbs with butter and sugar; press into (9-in) spring form pan; bake 10 minutes at 350° F. Beat cream cheese until smooth; add additional ingredients. Spoon over crust and bake at 350°F for 55-60 minutes. Let cool and refrigerate at least 24 hours.



PUMPKIN BREAD

1 1/2 cups flour
1 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 cup canned pumpkin
1/4 cup buttermilk
1 stick butter
1/2 teaspoon vanilla
3/4 cup brown sugar
1 egg

Grease 1 lb. (4.5 x 8.5 x 2.5-in) bread pan. Sift flour and add to salt, baking soda, cinnamon, and nutmeg. Stir together pumpkin and buttermilk. In a third bowl, cream butter, vanilla, sugar, and egg. Alternately combine butter, mix, dry mix, and pumpkin mix. Put into pan and smooth top. Bake 50-55 minutes at 350°F. Cool on racks.



CREAMY CURRY PUMPKIN SOUP

3 tablespoons butter
1 pound pumpkin, peeled, seeded, and cut into 1-inch cubes
1 pound Granny Smith apples, peeled, cored, and diced
1 large onion, diced
1 teaspoon curry
4 cups warm chicken broth
1/2 cup dry white wine
1 cup heavy cream
Chopped chives
Salt and pepper to taste

Melt butter in a deep saucepan over medium heat. Add pumpkin, apples, onion, and curry. Cook and stir until onion softens. Add salt and pepper to taste. Add chicken broth and wine. Turn heat to medium-high and bring to boil. Turn heat down to low, partially cover, and cook until pumpkin is extremely soft (approximately 25-35 minutes). Remove soup from heat and let it cool. Puree soup in a food processor. To serve, reheat in pan over medium-low heat until heated throughout (but don't boil), stir in cream, and cook about 1 minute. Garnish with chives.



PUMPKIN CHILI

3 pounds lean ground beef
2 cups fresh pumpkin, cubed in 1-inch pieces
1 can (15 ounces) kidney beans
2 medium onions, diced
3 cans diced tomatoes
2 tablespoons chili powder
2 tablespoons sugar
1 teaspoon salt (optional)

Brown ground beef. Drain fat. Put ground beef into large cooking pot, add each ingredient, and cook on low heat for 90 minutes. Serve with sour cream.



SLICE & BAKE PUMPKIN

1 pumpkin (2-3 pounds), peeled and sliced into 1-inch thick pieces
1 tablespoon light cooking oil
2 tablespoons lemon juice
1 tablespoon soy sauce
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1 teaspoon freshly grated ginger

Preheat oven to 325° F. Spread pumpkin pieces across a slightly oiled baking sheet. Combine remaining ingredients, and pour over pumpkin pieces (reserving a teaspoon or two). Toss to coat. Bake for 20 minutes, pour the remainder of the sauce over the pumpkin, and bake another 30 minutes or until done.



AUTUMN STEW

1/4 cup all-purpose flour
2 teaspoons dried parsley flakes
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
2 pounds pork stew meat, cut into 1 1/2-inch cubes
3 tablespoons Crisco oil
1 can (16 ounces) pumpkin
1 can (15 ounces) garbanzo beans, drained
2 cups water
1 medium sweet potato, peeled and cut into 3/4-inch cubes
1/2 cup chopped green onion
1 tablespoon packed brown sugar
2 teaspoons instant chicken bouillon granules
1 bay leaf
1 medium zucchini, cut into julienne strips

Mix flour, parsley flakes, thyme, salt, ginger, nutmeg, and pepper in large plastic food storage bag. Add pork. Shake to coat. Heat Crisco oil in Dutch oven. Add pork and any remaining flour mixture. Brown over medium-high heat. Stir in remaining ingredients except zucchini. Heat to boiling. Cover. Reduce heat. Simmer, stirring occasionally, 1 1/2 to 2 hours. Add zucchini; re-cover. Simmer 30 minutes longer, or until pork is tender. Remove and discard bay leaf.

Rutabaga Variation: Follow recipe above, substituting 1 1/3 cups cubed rutabaga (1/2-inch cubes) for sweet potato.

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[the fugative]

Just for DaBirdy Muawahahahahahahahahahahaha






Squid Salad a la Binh


Serves 4

1 lb squid, cleaned
4 cloves of garlic, crushed and chopped fine (1 Tbl)
2-3 small Thai hot peppers, seeded and chopped (1/2 tsp)
1 cup very thinly sliced onions
3 Tbl lime juice
1/4 cup shredded fresh mint
1/4 cup shredded cilantro leaves
2 Tbl nuoc mam (fish sauce)
1/2 tsp sugar
1/4 tsp salt
4 large lettuce leaves

Bring 6 cups of water to a boil in a large pot. Cut the body of
each squid crosswise into 1 inch slices and the tentacles into
1/2 inch pieces. Add the squid to the boiling water and cook
for about 3 minutes, stirring occasionally, just until the water
comes back to a boil. Do not overcook as squid has a tendency
to get tough and chewy when overcooked. Drain immediately.

Combine the remaining ingredients except the lettuce in a serving
bowl large enough to hold the squid. Add the hot, drained squid
and toss until well mixed. Set aside for at least 10 minutes (but
best if marinated for 24 hours) stirring occasionally so that
the dish can develop flavor. Can be kept in the refrigerator for
4-5 days.

Serve on lettuce leaves.



Stuffed Squid

6
Squid, large (about 1 lb.)


1/4 cup
Bread crumbs, Italian style

2 tbsp.
Parsley, minced

2 tsp.
Parmesan cheese, grated

2 tsp.
Garlic, minced

1
Egg, beaten


Salt and pepper

2
Garlic cloves, sliced

1 can
Tomatoes, whole peeled, chopped (about 15 oz.)

1 tsp.
Basil

1/2 tsp.
Oregano, ground

1/2 tsp.
Rosemary, ground

1/4 cup
Green pepper, finely chopped

1/4 cup
Dry white wine

Clean squid or tubes and pat dry. If using whole squid, chop tender parts of the tentacles and mix them with the bread crumbs, parsley, cheese, 1 1/2 teaspoons minced garlic, egg and 1 teaspoon vegetable oil to make stuffing. Blend well, add salt and pepper to taste.

Spoon stuffing mixture loosely into each squid tube and close with a toothpick. Do not over stuff because the squid will shrink during cooking.

Add remaining oil to skillet large enough to hold squid in a single layer. Heat oil and cook sliced garlic until golden brown. Arrange the squid in oil and brown all sides lightly.

Add tomatoes, basil, oregano, rosemary, green pepper, remaining minced garlic, wine and salt and pepper to taste. Cover tightly and cook 25-30 minutes. Remove toothpick from squid and serve whole or sliced, alone or with pasta.






Squid pilaf


1/2 cup (1 stick) butter
2 cups minced onions
2 garlic cloves, peeled and minced
1 bay leaf
1/4 teaspoon dried oregano leaves
1/8 teaspoon dried thyme leaves
2 pounds fresh squid, cleaned and cut into small pieces
2 tablespoons tomato paste
1 (16-ounce) can plum tomatoes
1 cup white wine
2 cups uncooked rice


Melt butter in a large saucepan over medium-high heat. Add onions and saute until golden, about 10 minutes.


Add garlic, bay leaf, oregano, thyme and squid; saute for 3 minutes. Add tomato paste, tomatoes and wine, stirring well. Cover, lower heat and simmer for 30 minutes.


Remove 1/2 cup of the liquid from the squid sauce to another saucepan along with 3 1/2 cups water. Bring to a boil over high heat. Stir in rice and return to a boil. Reduce heat to low, cover and simmer for 20 minutes.


To serve, shape rice into a mound on each of 4 plates. Top with squid and remaining sauce.

[Jolie Rouge]

Hot Artichoke Dip

1 (14-ounce) can artichoke hearts, drained, chopped
8 ounces cream cheese, softened
1/4 teaspoon Worcestershire sauce
1 cup grated Parmesan cheese
1 cup mayonnaise
1/2 teaspoon garlic powder


Combine the artichoke hearts, cream cheese, Worcestershire sauce, Parmesan cheese, mayonnaise and garlic powder in a bowl and mix well. Spoon into a greased baking dish. Bake at 350 degrees for 25 to 30 minutes or until bubbly. Serve with melba toast.

SERVES: 8 to 10

Note: To make your own Melba Toast, place 1 very thin loaf of white bread on a baking sheet. Spray with nonstick cooking spray and sprinkle with garlic salt. Bake at 250 degrees until light brown. Cut into squares or desired shapes.

[jaybird]

Nope.

[Jolie Rouge]

jaybird Now ? Nope.

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[flute]

*sneeze scuse me

[Jolie Rouge]

Make this savory pasta when you're really short on time. Puree ingredients while the pasta is cooking and it's done in a speedy 20 minutes. Using fresh lemon juice makes a difference. To extract the most juice, use lemons that are at room temperature and roll the lemon along the countertop to loosen membranes before cutting and squeezing.


1 can (6 oz.) pitted ripe olives, drained
1/4 cup olive oil
4 tsp. lemon juice
2 cloves garlic, peeled
1/2 cup DI GIORNO Shredded Parmesan Cheese
1/2 cup finely chopped fresh basil leaves
1 pkg. (9 oz.) DI GIORNO Fettuccine, cooked, drained

PLACE olives, oil, juice and garlic in food processor container; cover. Process until coarsely pureed. Stir in cheese and basil.

TOSS with hot pasta.



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Harvest Coffee Cider

Warm up with our sweet and seasonal twist on brewed coffee.

1/4 cup ground MAXWELL HOUSE Coffee, any variety
1/4 tsp. ground cinnamon
1/4 cup firmly packed brown sugar
1 cup apple juice
3 cups cold water

PLACE coffee in filter in brew basket of coffee maker; sprinkle with cinnamon. Place sugar and apple juice in empty pot of coffee maker. Add water to coffee maker; brew. When brewing is complete, stir until well mixed. {{ Great Substitute: Substitute 1/4 cup honey for brown sugar.}}

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[Jolie Rouge]

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[Jolie Rouge]

Autumn Chicken Salad

1 envelope GOOD SEASONS Italian Salad Dressing Mix
4 boneless skinless chicken breast halves (about 1-1/4 lb.), cut into strips
1/2 cup dried cranberries
1 pkg. (10 oz.) salad greens
1/2 cup chopped PLANTERS Walnuts, toasted
1/2 cup ATHENOS Crumbled Blue Cheese (optional)


PREPARE salad dressing mix as directed on package. COOK chicken in 2 Tbsp. of the dressing in large skillet on medium-high heat 8 to 10 minutes or until cooked through. Add cranberries; cook until thoroughly heated, stirring occasionally. TOSS with remaining ingredients. Serve immediately. **Take a shortcut and substitute 2 pkg. (6 oz. each) LOUIS RICH Grilled Chicken Breast Strips for fresh chicken. Cook and stir chicken breast strips, dressing and cranberries until thoroughly heated. Toss with remaining ingredients.


Looking for a meatless dinner option? Try our recipe for Spinach Pie.

1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup KRAFT 100% Grated Parmesan Cheese
1 cup KRAFT Shredded Mozzarella Cheese
1 cup ricotta cheese
3 eggs, lightly beaten
1/8 tsp. ground nutmeg (optional)
1 unbaked 9-inch pastry shell
1 cup spaghetti sauce, heated

MIX spinach, Parmesan cheese, mozzarella cheese, ricotta cheese, eggs and nutmeg. Pour into pastry shell. BAKE at 350°F for 45 to 50 minutes or until set. Let stand 5 minutes. CUT into wedges. Top with spaghetti sauce.

{{ *Great Substitute: Substitute KRAFT Shredded Cheddar Cheese for mozzarella cheese, TACO BELL Salsa for spaghetti sauce and cumin for nutmeg.}}





Pumpkin Raisin Bars

Our favorite flavors of fall all come together in this moist dessert bar.

2 eggs
1/2 cup POST 100% Bran Cereal
1/4 cup flour
2 tsp. CALUMET Baking Powder
1 tsp. pumpkin pie spice
1/4 cup (1/2 stick) butter or margarine, softened
1/2 cup firmly packed brown sugar
1/2 cup canned pumpkin
1/2 cup raisins
powdered sugar (optional)


BEAT eggs in small bowl. Stir in bran; let stand 5 minutes. MIX flour, baking powder and pumpkin pie spice in another small bowl. BEAT butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in cereal mixture and pumpkin. Stir in flour mixture and raisins until well blended. Spread batter in greased and floured 9-inch square baking pan. BAKE at 350°F for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Sprinkle with powdered sugar, if desired. Cut into squares.

{{ *Great Substitute: Tap into the variety of dried fruits now available at the supermarket. When recipes call for raisins, substitute another dried fruit. Try dried cranberries, blueberries, cherries, dates, prunes or figs. Be sure to cut the larger fruits into smaller raisin-size pieces before using.}}

[flute]

remember make your own pumpkin pie spice by:

2 parts cinnamon
1 part nutmeg & /or allspice
1/2 -1 part cloves
1/2 -1 part cinnamon (optional)

Mix to your taste buds