Kai's "Old-Fashioned" Recipe Thread

[Jolie Rouge]

Florence Culpepper's Molded Shrimp Salad
from River Road Recipes II... A Second Helping


1 pound fresh or frozen shrimp, peeled
2 envelops (2 tablespoons) unflavored gelatin
1/2 cup cold water
1 (10-1/2 ounce) can tomato soup, undiluted
1 (8-ounce) package cream cheese, softened
1 cup mayonnaise
1/4 to 1/2 cup finely chopped celery
1/4 cup finely chopped green onion
1/4 cup finely chopped green pepper
1/4 cup finely chopped dill and sweet pickles
5 stuffed olives, chopped
1 teaspoon salt
Dash red pepper (optional)
2 hearty dashes Worcestershire sauce
2 tablespoons Tabasco sauce


Cook and chop shrimp. Dissolve gelatin in the cold water. Let stand while heating undiluted soup. Heat soup to boiling point. Remove from stove and add to gelatin. Cream the cheese with a fork. Stir gelatin mixture well and add the creamed cheese. Blend thoroughly with electric mixer. Allow mixture to cool. Add the shrimp, mayonnaise, celery, onion, green pepper, pickles and olives. Mix well. Add salt, red pepper, Worcestershire sauce and Tabasco sauce. (Add little by little and taste as you go.) Pour mixture into a 5-cup mold which has been greased with butter. Refrigerate until firm. Unmold and serve with garnish of vegetables, such as asparagus and cold boiled broccoli. May also serve with potato chips.

SERVES: 8 - 10



Copyright 1994 The Junior League of Baton Rouge, Inc. All rights reserved. Visit The Junior League of Baton Rouge web site to purchase copies of River Road Recipes II and other fine cookbooks, or call (225) 924-0298.

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[the fugative]

Scone recipes



RAISIN SCONES

2 cups flour

4 teaspoons baking powder

5 tablespoons sugar

5 tablespoons unsalted butter

1/8 teaspoon salt

2/3 cup milk

½ cup golden raisins

1 egg, lightly beaten

To prepare oven, baking sheet: Heat oven to 400 degrees. Grease baking sheet.

To make scones: Sift flour and baking powder together into container of food processor with metal blade in place. Add sugar and butter. Pulse for 30 pulses, or until mixture resembles fine crumbs. Place flour mixture in medium bowl. Make well in center. Add milk and raisins. Gently stir, being careful not to overmix.

To shape scones: Place dough on lightly floured surface. Knead lightly 2 or 3 times. Roll dough to 3/8-inch thickness. Cut out scones with 2½-inch round cookie cutter. (Note: Leftover dough scraps can be rerolled for cutting.) Place rounds on prepared baking sheet. Brush egg on tops with pastry brush. Let stand for 15 minutes.

To make scones: Bake scones for 15 minutes, or until lightly browned. Serve warm.






POTATO SCONES


2 cups warm mashed potatoes

3 tablespoons melted butter or bacon fat

½ teaspoon salt

2/3 cup flour

Butter, honey or pancake syrup

To make scones: In mixing bowl, blend potatoes with butter or bacon fat. Stir in salt and as much flour as potatoes will take without becoming too dry. Turn out on floured surface. Roll to ¼-inch thickness. Cut into circles. Prick tops with fork.

To cook scones: Heat greased cast-iron griddle or skillet over medium-high heat. Cook scones for 5 minutes, or until brown on 1 side. Turn. Cook 5 minutes, or until brown other side. Serve warm with butter, honey or syrup.



CINNAMON CRUMBLE SCONES


Scones:

1 stick (½ cup) plus 3 tablespoons unsalted butter

¾ cup sugar

3 cups cake flour

2½ cups bread flour

5 teaspoons baking powder

1½ cups whipping cream

• Glaze:

¼ cup whipping cream

1 egg, beaten

• Cinnamon crumbles:

¼ cup unsalted butter

¼ cup all-purpose flour

¼ cup sugar

1 tablespoon cinnamon

To prepare oven, baking sheets: Preheat oven to 350 degrees. Grease baking sheets or line with parchment paper.

To make scones: Place butter and sugar in bowl of electric mixer. Beat for 5 minutes, or until light and fluffy. Sift together cake flour, bread flour and baking powder. Mix into butter-sugar mixture. Add cream. Mix just until dough forms. Note: Do not overmix.

To shape scones: Roll dough into 8-by-8-inch square. Cut dough into 12 equal squares. Cut to form 24 triangles. Place scones on prepared baking sheets. Set aside.

To make glaze: Beat together cream and eggs. Using pastry brush, brush glaze over tops of scones with pastry brush.

To make crumbles: In small bowl, use fork to mix butter, flour, sugar and cinnamon. Sprinkle over scones.

To bake scones: Bake for 18 minutes, or until golden brown.




CHEESE SCONES


2 cups flour

1 teaspoon cream of tartar

1 teaspoon baking soda

¼ teaspoon ground red pepper

¼ teaspoon ground mustard

¼ teaspoon salt

3 tablespoons unsalted butter, chilled

½ cup plus 3 tablespoons milk

½ cup shredded cheddar cheese

To prepare oven, baking sheet: Heat oven to 425 degrees. Grease baking sheet.

To make scones: Sift together flour, cream of tartar, baking soda, red pepper, mustard and salt into bowl of food processor with metal blade inserted. Add 2 tablespoons butter. Pulse 5 times, or until lumps resemble tiny peas. Add ½ cup milk. Pulse. Add up to 3 tablespoons additional milk until dough is soft but not sticky. Add cheese. Pulse 4 times.

To bake scones: Place dough on floured surface. Knead lightly 2 or 3 times. Roll dough ¾-inch thick. Using 2-inch cutter, cut out scones. (Note: Leftover dough scraps can be rerolled for cutting.) Melt remaining tablespoon butter. Brush over scones. Place scones on prepared sheet. Bake for 10 minutes, or until golden.

[the fugative]

Originally posted by Jolie Rouge

No WAY, Jose` !

I get frostbite at a mere 30 degrees. My thin Cajun blood would just turn into a solid block of ice. BBBBBRRRRRRRRRR
Plan a trip to the Bahama's -- I'll be there !

Windchills Of 25 To 30 Below Zero Will Develop After 4 AM... As Northwest Winds Increase To 10 To 20 Mph... And Will Combine With Air Temperatures From 5 To 10 Below Zero. These Bitter Windchills Will Continue Through The Morning Hours... As Temperatures Slowly Rise To Zero To 5 Below By Noon

[DreamWarrior]

Better Than Sex Cake

Ingredients
1 (18.25 ounce) package devil's food cake mix
1/2 (14 ounce) can sweetened condensed milk
6 ounces caramel ice cream topping
3 (1.4 ounce) bars chocolate covered toffee, chopped
1 (8 ounce) container frozen whipped topping, thawed


Directions
1 Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
2 In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. (Hint: I crush my candy bars into small chunks as opposed to crumbs - I like to have pieces I can chew on!)
3 Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!


This cake is SOOOOOO YUMMY!!!! My mom made it for my birthday one year.... and well... lets just say it lives up to its name

[Jolie Rouge]

Windchills Of 25 To 30 Below Zero Will Develop After 4 AM... As Northwest Winds Increase To 10 To 20 Mph... And Will Combine With Air Temperatures From 5 To 10 Below Zero. These Bitter Windchills Will Continue Through The Morning Hours... As Temperatures Slowly Rise To Zero To 5 Below By Noon

I repeat ....
BBBBBBBBRRRRRRRRRRRR

[Gumball1960]

It's a grand total of 16 degrees here right now. Warmest it's been all day.

[Jolie Rouge]

Vegetable Lasagna

2 eggs
2 cups reduced-fat cream-style cottage cheese
15 ounces reduced-fat ricotta cheese
1-1/2 teaspoons crushed Italian seasoning
2 tablespoons butter or margarine
2 cups sliced fresh mushrooms
1 small onion, chopped
1 garlic clove, minced
2 tablespoons flour
1/2 to 1 teaspoon pepper
1-1/2 cups skim milk
2 (10-ounce) packages frozen chopped spinach or broccoli, thawed, drained
1 medium carrot, shredded
3/4 cup shredded Parmesan cheese
Salt to taste
9 oven-ready lasagna noodles
2 cups shredded part-skim mozzarella cheese
1 cup shredded sharp Cheddar cheese
3/4 cup marinara sauce
TO PREPARE:
Beat the eggs lightly in a medium bowl. Stir in the cottage cheese, ricotta cheese and Italian seasoning. Melt the butter in a skillet over medium heat. Add the mushrooms, onion and garlic. Sauté until tender. Stir in the flour and pepper. Add the milk. Cook until thickened and bubbly, stirring constantly. Cook for 1 minute longer. Remove from heat. Stir in the spinach, carrot, 1/2 cup of the Parmesan cheese and salt.

Layer one-third of the spinach mixture and one-third of the noodles in a greased 9x13-inch baking dish. Layer the cottage cheese mixture, the remaining spinach mixture, mozzarella cheese, Cheddar cheese and remaining noodles one-half at a time over the layers. Spread the marinara sauce over the top. Sprinkle with the remaining 1/4 cup Parmesan cheese. Bake, uncovered, at 350 degrees for 35 minutes or until heated through. Let stand for 10 minutes before serving.

Note: You may assemble the lasagna, cover with foil and chill for up to 48 hours before baking. To freeze, wrap the unbaked lasagna tightly with foil. Freeze for up to 2 months. To serve, bake, covered, at 350 degrees for 45 minutes. Uncover and bake for 35 to 40 minutes longer or until hot and bubbly. Let stand for 15 minutes before serving.

SERVES: 10 to 12

[the fugative]

Originally posted by Jolie Rouge
I repeat ....
BBBBBBBBRRRRRRRRRRRR

Currently 1 degree forcast for tonight is

Wind Chill Advisory For Tonight...

Northwest Winds Of 10 To 20 Mph Will Persist Through The Night... And As Temperatures Drop Below Zero... Wind Chills Will Plunge Into The 25 To 30 Below Range. Those Planning To Venture Outdoors Should Use Common Sense And Dress Warmly... Making Sure That All Exposed Skin Is Covered.

[jaybird]

Heat wave up there Fugi! It's 14 here now, snowing fairly good, predicted low of 0 to -5. Windchills of -25.

Hey, Fugi...
N.O.
June
2003

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[the fugative]

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[sugar206]

Barbecued Pork chop supper

6 small red potatoes,cut into quarters
6 medium carrots,cut into 1 inch pieces
8 bone-in pork loin or rib chops
1 teaspoon salt
1/4 teaspoon pepper
1 bottle (28 ounces) barbecue sauce
1 cup ketchup
1 cup cola
2 tablspoons Worcestershire sauce

Place potatoes and carrots in a 5-qt slow cooker. Top with pork chops. Sprinkle with salt and pepper. Combine the barbecue sauce,ketchup, cola and worcestershire sauce and pour over chops. Cover and cook on low for 8-9 hours or until meat and veggies are tender. This makes about 8 servings.