Kai's "Old-Fashioned" Recipe Thread

[Jolie Rouge]

Jaybird - try the "Show Printable Version" at the bottom of the page ... it still shows the signatures along with posters' names, time and date of posting. If you could delete all the "POUNCES" you could probably save about twenty pages LOL !

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[Jolie Rouge]

Herb-Baked Eggs

4 pieces ham, thinly sliced
3 large eggs
1 teaspoon prepared mustard
1/4 cup plain yogurt
3/4 cup shredded Cheddar cheese
2-1/2 teaspoons chopped fresh chives
2-1/2 teaspoons chopped fresh parsley
Sprigs of herbs to garnish

Preheat oven to 375 degrees. Grease 4 ramekins. Line ramekins with ham slices. In a medium bowl, beat eggs, mustard and yogurt. Stir 1/4 cup of cheese into egg mixture. In a small bowl, mix chives and parsley and add one-half of these mixed herbs to egg mixture. Stir well and then spoon into prepared ramekins and sprinkle with remaining cheese and herbs. Bake 25-30 minutes until golden and set. Turn out onto serving plates.

SERVES: 4


{{{ ppsssttt.... Jaybird - you *do* remember what "ramekins" are -- right ? }}}

[Jolie Rouge]

Apricot Cheese Spread

1 8-oz. package cream cheese, softened
1/4 tsp. seasoned salt
1/2 cup apricot preserves
1/2 cup green onion, chopped
1/2 cup dry roasted peanuts, crushed

Combine cream cheese and seasoned salt together and mix well. Form cheese into a ball and place on a serving platter. Spread apricot preserves over cheese, followed by green onions and crushed peanuts. Serve with crackers.




Chili Stew

1 3-pound beef round roast
1 onion, quartered
3 cloves garlic, minced
1 Tbsp. dried hot peppers, crushed
1/2 tsp. cayenne pepper
1 tsp. dried oregano
1 Tbsp. chili powder
2 tsp. ground cumin
2 tsp. ground coriander
1 tsp. dried marjoram
2 cups crushed tomatoes
3 cups beef broth
2 19-oz. cans black beans, rinsed and drained
Salt and pepper to taste

In a large stockpot, brown beef roast on all sides. Remove beef and set aside. Place onion, garlic and spices in stockpot and simmer for a couple of minutes. Return beef to the pot; add crushed tomatoes and beef broth. Bring to a boil and then reduce heat and simmer for a couple of hours. Remove beef and allow it to cool slightly. Cut beef into thin slices or pull apart into small pieces and return to the pot, add beans and salt and pepper and simmer for about 30 minutes. Serve with sour cream, grated cheese, green onions and bacon bits for garnish.



Romaine Lettuce Salad with Sesame Seed Dressing

1/3 cup sesame seeds
1 Tbsp. butter
1/4 cup fresh Parmesan cheese, grated
1 cup sour cream
1/4 cup mayonnaise
1 Tbsp. tarragon vinegar
1 Tbsp. granulated sugar
1 clove garlic, minced
Salt and pepper to taste
1 green pepper, seeded and thinly sliced
1 cucumber, peeled, seeded and sliced
1 red onion, thinly sliced
2 heads Romaine lettuce, gently torn into bite-sized pieces

Melt butter in a saucepan and saute sesame seeds until golden brown. Combine Parmesan cheese, sour cream, mayonnaise, vinegar, sugar, garlic and salt and pepper and mix well. Place green pepper, cucumber, red onion and lettuce in a large bowl and toss. Just before serving pour dressing over salad and toss. Sprinkle with sesame seeds. You can soak the red onion slices in cold water for about an hour or so before using to tone down the strong onion taste.




Mini-Cinnamon Buns

2 8-oz. packages refrigerated crescent rolls
1/2 cup butter, softened
1/4 cup pecans, chopped
1/3 cup brown sugar
1 and 1/2 tsp. cinnamon
2/3 cup confectioner's sugar
1 Tbsp. milk
1/2 tsp. vanilla extract

Gently unroll crescent rolls and separate dough along center perforation to create 4 rectangular shaped pieces of dough. Press remaining perforations to seal. Combine butter, pecans, brown sugar and cinnamon together and spread evenly along each piece of dough. Roll each piece of dough up and place on a baking sheet, then place in the freezer for 5 - 10 minutes to make them easier to slice. Remove dough from freezer and slice (using a bread knife will make this easier) into 1-inch slices. Place rolls in 2 8-inch greased cake pans. Bake at 375 degrees for 15 - 18 minutes. Allow to cool for 10 minutes. Combine confectioner's sugar, milk and vanilla and drizzle over buns before serving.

[jaybird]

POUNCE !!
POUNCE !!
POUNCE !!
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POUNCE !!
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POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!...infinity...

OF COURSE I remember what ramekins are...they're those funny little hats that rabbis wear during bar mitzvahs.

[Jolie Rouge]

bwahahahahahahahahhahahahaha !

[jaybird]

[Jolie Rouge]

POUNCE !!

POUNCE !!

POUNCE !!

POUNCE !!

POUNCE !!

POUNCE !!

POUNCE !!

POUNCE !!

POUNCE !!

POUNCE !!

POUNCE !!

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POUNCE !!

To Infinity & BEYOND !

[Jolie Rouge]

{{{"Oh, where
oh where has our Fugie gone ?

Oh, where,
oh where can he be ??

La la la la

something something la la...

Oh, where oh where can he be ???? }}}

[wanted4all]

ok- me again!! I don't know if anyone's on right now, but my dh & ds are just DYING for something sweet (ok-me too) and I don't know what to make- we're snowed in so I'll have to improvise!!! I don't have chocolate chips, I have 2 cups margarine, 1 packed cup brown sugar, no nuts, tons of eggs, flour, salt, cinnamon, 1 cup peanut butter, no marshmallows, no corn flakes, no corn syrup, etc. PLEASE HELP!! It's pitiful that it comes to this hahaahahahaha!! Thanks!!

[jaybird]

Man if Fugi was home he'd whip something up for you. Have any biscuits? Canned ones? Or cream cheese & cresent rolls?

[jaybird]

Have cocoa powder and quick oats?