Kai's "Old-Fashioned" Recipe Thread

Cowboy Cookie Mix In A jar

1 1/3 cups rolled oats
1/2 cup packed brown sugar
1/2 cup white sugar
1/2 cup chopped pecans
1 cup semisweet chocolate chips
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt


Directions
1 Layer the ingredients in a 1 quart jar in the order given. Press each layer firmly in place before adding the next layer.
2 Include a card with the following instructions: Cowboy Cookie Mix in a Jar 1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. 2. In a medium bowl, mix together 1/2 cup melted butter or margarine, 1 egg, and 1 teaspoon of vanilla. Stir in the entire contents of the jar. You may need to use your hands to finish mixing. Shape into walnut sized balls. Place 2 inches apart on prepared cookie sheets. 3. Bake for 11 to 13 minutes in the preheated oven. Transfer from cookie sheets to cool on wire racks


Apple Sauce Cake
1 cup white sugar
1/2 cup shortening
1 1/2 cups applesauce
2 tablespoons molasses
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
1 cup raisins


Directions
1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour tube pan.
2 In a medium bowl, sift together the flour, baking soda, cinnamon, cloves and salt. Set aside.
3 In a large bowl, cream the sugar and shortening until fluffy. Add applesauce and molasses and mix in.
4 Gradually add the flour mixture and beat well to moisten. Fold in the raisins.
5 Pour into a prepared fluted or straight sided tube pan. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until toothpick inserted into the middle of cake comes out clean. Cake will not rise to top of pan. Cool for 10 minutes and remove from pan and cool on wire rack

Old Fashion Rice Pudding
2 eggs, beaten
4 cups milk
1/2 cup white sugar
1/2 cup uncooked white rice
1 tablespoon butter
1 teaspoon vanilla extract
1/2 cup raisins (optional)
1/8 teaspoon ground nutmeg


Directions
1 Preheat oven to 300 degrees F (150 degrees C). Grease a 2 quart casserole dish.
2 Beat eggs and add milk. Stir in white sugar, uncooked rice, butter, vanilla extract, raisins, and nutmeg.
3 Pour into prepared pan. Bake uncovered, for 2 1/2 hours. Stir frequently during the first hour.
4 Serve warm, cold, or at room temperature.


Old Fashion Potato Soup
8 ounces cubed cooked ham
1 cup chopped onion
1 tablespoon butter
2 1/2 pounds potatoes, peeled and diced
2 (14.5 ounce) cans chicken broth
1 tablespoon prepared Dijon-style mustard
1 1/2 cups milk
1 (10.75 ounce) can condensed cream of celery soup
1/4 teaspoon garlic powder
1/4 teaspoon seasoning salt
1/2 teaspoon salt-free seasoning blend


Directions
1 In a large saucepan over medium-high heat, sautee ham and onions in the butter, until the onions are translucent. Stir in the mustard, then pour in the chicken broth. Add potatoes, bring to a boil and cook until potatoes are tender.
2 Combine the milk and cream of celery soup; stir in to the saucepan. Season with garlic powder, seasoned salt and salt-free seasoning blend. Heat through, but do not boil. Serve hot.

:D


CHOCOLATE LAVA BROWNIES



8 ounces semisweet chocolate chips (1 1/3 cups)

3 tablespoons butter

1½ teaspoons vanilla extract

1/3 cup fat-free or light sour cream

½ cup sugar

¼ cup flour

1 tablespoon cocoa (baker's cocoa)

¼ teaspoon salt

1 large egg

¾ cup egg substitute

Canola cooking spray

Extra cocoa to dust muffin cups

To make brownies: Add chocolate chips and butter to 4-cup glass measure. Microwave on high for 1 minute. Stir. Microwave for 1 minute, or until chocolate has melted. (Or melt chips and butter in double boiler over simmering water.) Stir in vanilla and sour cream. In large mixing bowl, combine sugar, flour, cocoa and salt. Sift dry mixture into chocolate mixture. Blend well with electric mixer. Add egg and then egg substitute (¼ cup at a time), fully incorporating each before adding next. Beat on high speed for 4 minutes, or until batter is creamy and lightens in color. Chill mixture in refrigerator for 30 minutes.

To prepare oven: Meanwhile, preheat oven to 375 degrees.

To prepare pan: Lightly coat inside of 11 cupcake cups with canola cooking spray. Dust with extra cocoa powder (about ¼ teaspoon per cup).

To bake brownies: Spoon chilled batter into prepared pan, using 1/3 cup measure and filling each cupcake cup almost to top. Bake for 11 minutes, or until outsides are cakelike and centers are slightly gooey.

To serve: Top each brownie with mini scoop of light vanilla ice cream or dollop of whipped cream and a sprinkling of fresh rasp-berries.

:D

GREEN BEANS, PEARS AND HAM


2 tablespoons butter or extra-virgin olive oil

1 large onion

1 pound ham or very lean bacon, not sliced

2 or 3 large pears, preferably Bosc, not overly ripe

¾ pound green beans

Salt and black pepper

1 cup chicken stock, preferably homemade

To cook onion: Put butter or oil in large, deep skillet over medium-high heat. Peel and thinly slice onion. When butter or oil is hot, add onion. Cook, stirring occasionally, for 5 minutes.

To cook ham: Meanwhile, cut ham into ½-inch chunks. Add ham to onion. Increase heat to high. Cook ham, stirring occasionally, until slightly browned.

To cook pears: Meanwhile, peel pears. Cut into 1-inch chunks. Reduce heat to medium. Add pears to pan. Cook, stirring occasionally.

To cook beans: Meanwhile, trim beans. Cut into roughly 2-inch lengths. Rinse quickly. Add to skillet. Sprinkle with salt and at least ½ teaspoon pepper. Cook for 1 minute. Increase heat to medium-high. Add chicken stock. Stir. Cook, stirring occasionally, until beans are bright green and semi-tender, pears are quite tender and liquid so reduced that it is essentially a sauce. Taste and adjust seasoning.


:D


LEMON SUGAR COOKIES



1 cup butter

1 cup sugar

½ teaspoon baking soda

½ teaspoon baking powder

Dash salt

2 eggs

1 teaspoon vanilla

1 teaspoon lemon extract

3 cups flour

½ cup granulated sugar (for rolled cookies)

To make cookie dough: Beat butter on medium high speed for 30 seconds. Add sugar, baking soda, baking powder and salt. Beat until combined, scraping bowl occasionally. Beat in eggs, 1 at a time. Add vanilla and lemon extract. Beat to combine. Stir in as much flour as possible with mixer. Stir in remaining flour with wooden spoon. Divide dough in half. Cover. Chill for 3 hours, or until easy to handle.

To make rolled cookies: Preheat oven to 350 degrees. Spray baking sheets with nonstick cooking spray. Place sugar in small bowl. Using teaspoon, measure off pieces of dough. Roll into balls. Dip in sugar. Roll to coat. Place on prepared baking sheets. Using glass, lightly flatten. Bake for 10 to 12 minutes. Cool for 2 minutes. Transfer to wire rack. Cool completely.

To make cut-out cookies: Preheat oven to 350 degrees. On lightly floured surface, roll out half of dough to ¼-inch thickness. Using cookie cutter, cut into desired shapes. Place on ungreased baking sheets. Bake for 8 to 10 minutes. Cool for 2 minutes. Transfer to wire rack. Cool completely. Frost with lemon butter icing.

LEMON BUTTER ICING

2 cups confectioners' sugar, sifted

2 tablespoons softened butter

1 to 2 tablespoons lemon juice

In bowl, combine confectioners' sugar, butter and 1 tablespoon lemon juice. Beat until smooth and creamy. Add more drops of lemon juice until icing reaches right consistency. Spread over cooled cookies. Let harden before storing.

:D


SHORTBREAD COOKIES


2 cups butter

1 cup confectioners' sugar

4 cups sifted flour

2 teaspoons cornstarch

2 teaspoons salt

2 teaspoons vanilla

Red decorator sugar

To make dough: Preheat oven to 300 degrees. Cream butter. Sift and gradually add sugar. Continue to cream. Sift and measure flour into separate bowl. Stir in cornstarch and salt. Gradually add to butter mixture. Stir in vanilla.

To bake cookies: On lightly floured surface, working with one-third of dough at a time, roll out dough to ¼-inch thickness. Cut with heart-shaped cookie cutter. Move to baking sheet. Sprinkle each cookie with decorator sugar. Bake for 10 to 12 minutes, or until edges are very light brown. Cool on pan for 5 to 10 minutes. Re-move from pan to paper towels. Cool completely


:D

Fugi, I injected a 5 or 6 pound pork loin yesterday and we smoked it. It was TOUGH. Any suggestions for the other 3 in the freezer? They were $1.50 a pound. I usually get the tenderloins. I'm thinking I'll have to marinate it overnight next time or something.

Quote:

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Originally posted by jaybird
Fugi, I injected a 5 or 6 pound pork loin yesterday and we smoked it. It was TOUGH. Any suggestions for the other 3 in the freezer? They were $1.50 a pound. I usually get the tenderloins. I'm thinking I'll have to marinate it overnight next time or something.

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Unless you have a great deal of experience with "the new pork," a meat thermometer is essential to an edible dinner. These days, pork in general is much leaner than it was when many of us learned to cook. Pork loin and tenderloin have virtually no fat marbling, which means if they overcook, they become tough, dry and gritty When you pull my pork loin off the grill and cut it, it's still going to be pink inside." The roast continues to cook for several minutes after it leaves the grill, he points out.

An internal temperature of 155 degrees is high enough to kill bacteria and low enough to keep the juices in the meat.



Orange Teriyaki Marinade



This ones good for Grilling


1/2 cup soy sauce
1/4 cup packed brown sugar
2 tablespoons chili paste with garlic
2 teaspoons ground ginger
2 teaspoons garlic powder
2 teaspoons sesame oil
1 tablespoon Chinese cooking wine
1/3 cup orange marmalade
1 (8 ounce) can pineapple chunks, juice reserved
1 tablespoon chopped fresh cilantro (optional)


For marinade In a small, nonporous bowl, combine the soy sauce, brown sugar, garlic chile paste, ginger, garlic powder, sesame oil, Chinese cooking wine, orange marmalade, pineapple chunks and cilantro, if desired. Mix well and pour over pork or chicken. Marinate covered in the refrigerator for at least 2 hours, or overnight.
For glaze In a small saucepan over low heat, combine the soy sauce, brown sugar, garlic chile paste, ginger, garlic powder, sesame oil, Chinese cooking wine, orange marmalade, pineapple chunks (with juice) and cilantro, if desired. Simmer for 20 minutes, or until sauce is thickened slightly. Glaze over pork or chicken while grilling.

:D


Ultimate Marinade




2 tablespoons sesame seeds
1 bunch green onions, chopped
8 cloves garlic, peeled and minced
2 tablespoons tahini
1/2 cup soy sauce
1/2 cup white sugar
1/4 cup red wine vinegar
1/2 teaspoon freshly ground black pepper



Place the sesame seeds in a medium skillet over medium heat. Cook and stir 2 to 5 minutes, or until golden brown.
In a medium, nonreactive container, mix toasted sesame seeds, green onions, garlic, tahini, soy sauce, white sugar, red wine vinegar, and pepper. Place desired meat in the mixture, and marinate overnight before grilling.



:D

Roast Pork Loin with Beer Sauce



For marinade:
1/2 cup Dijon mustard
1 large onion, chopped
1/2 cup honey
3 cups beer (not dark), preferably German
3 1/2 pound boneless pork loin, tied (3 to 3 1/2 inches wide)
2 tablespoons vegetable oil
Beurre manie made by rubbing together 1 tablespoon softened unsalted butter and 1 tablespoon all-purpose flour
Make marinade:

In a large saucepan stir together marinade ingredients. Bring marinade just to a boil, stirring (marinade will rise and foam), and remove pan from the heat. In a blender puree marinade in 2 batches, transferring it as pureed to a bowl. Cool marinade to room temperature and spoon off any remaining foam.

In a large heavy resealable plastic bag combine pork and marinade and seal bag, pressing out any excess air. Put bag in a baking pan and marinate pork, chilled, turning bag once or twice, at least 8 hours and up to 24. Let pork in marinade come to room temperature, about 40 minutes. Transfer marinade to a saucepan and bring to a boil.

Preheat oven to 375 degrees.

Pat pork dry with paper towels and season with salt and pepper. In a flameproof roasting pan heat oil over moderately high heat until hot but not smoking and brown pork on all sides. Roast pork in middle of oven, basting frequently with some marinade, until a meat thermometer registers 155 degrees F. for slightly pink meat, 1 to 1 1/2 hours. Transfer pork to a cutting board, reserving juices in roasting pan and discarding string, and let stand, covered loosely with foil, about 15 minutes.

While pork is standing, skim and discard fat from pan and add remaining marinade. Deglaze roasting pan over moderately high heat, scraping up brown bits. Bring sauce just to a boil and strain through a fine sieve into another saucepan, Bring sauce to a simmer and whisk in beurre manie, bit by bit, whisking until sauce is combined well and thickened slightly.
Serve pork, sliced, with sauce

:D

6 to 8 lb. boneless pork butt, tied

Rub
1 cup Kosher salt
1 cup course ground black pepper
1 cup paprika (sweet Hungarian is best)
2 cups hickory wood chips
1 cup apple wood chips

Hog Sauce
2 large onions, chopped
3 tablespoons vegetable oil
1 tablespoon paprika
1 tablespoons chili powder
1 tablespoon red pepper flakes
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
5 1/4 cups (42 ounces) canned tomatoes, with juice
3 cups cider vinegar
1 3/4 cups ketchup
1/2 cup orange juice
1/4 cup dark brown sugar, packed
1/4 cup brown mustard
1 tablespoon salt
1 tablespoon coarse black pepper

12 large round rolls

1. Combine all of the rub ingredients. Coat the pork butt evenly with mixture, shaking off any excess.
2. Soak wood chips in water 30 minutes. Place pork butt in a smoker on rack at 220 degrees for 8 hours, with smoke going for 2 hours. Let it cool slightly. Break the meat apart with your hands.
3. Sauté' onions in oil in heavy saucepan until translucent. Add the remaining ingredients and cook until mixture is thick and coats the back of a spoon. Puree the sauce and let it cool. (Sauce can be made 2 to 3 days in advance and refrigerated.)
4. Combine the pork and the sauce (to taste) in a heavy saucepan. Cook until it is heated through.
5. To serve: Pile the pork on the rolls. Serve with french fries and cole slaw if desired. (http://www.topsecretrecipes.com)
Yields 12 servings.



You can also smoke your pork in a charcoal barbecue, such as a round Weber Grill. Just arrange the charcoal around the edge of the inside of the grill. When the coals are hot, place the soaked wood chips on them, and then place the pork on the center of the rack above the coals. Cover. Cook the meat for 2-4 hours or until the internal temperature comes to 150°-165°.

Bourbon and Honey-Marinated Pork Tenderloin

1 cup olive oil

1/2 cup bourbon

1/2 cup red wine vinegar

1/4 cup soy sauce

1/2 small onion, peeled and chopped

2 tablespoons honey

2 tablespoons chopped garlic

2 tablespoons chopped peeled ginger root

2 tablespoons chopped fresh sage

3 3/4-lb per pork tenderloins

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/4 teaspoon paprika

In a bowl combine oil, bourbon, vinegar, soy sauce, onion, honey, garlic, ginger and sage; mix well. Put the tenderloins in a dish and pour the marinade over. Cover and marinate in the refrigerator overnight, turning the meat several times.
Preheat oven to 450°F.
Remove meat from the refrigerator and let stand at room temperature for 1 hour. Remove from marinade, pat dry; season with salt, pepper and paprika. Reserve the marinade.
Roast in the oven about 15 minutes per pound, basting 2 or 3 times during roasting with the reserved marinade. Let the roast stand on a carving board lightly covered with foil for 20 minutes before slicing. Serve warm or cold.
Makes 10 servings.

Southwestern Grilled Pork Tenderloin

A simple spice rub transforms tender tenderloins into a deeply flavored taste sensation.
Source: Pork, The Other White Meat.



2 whole pork tenderloins

5 teaspoons chili powder

1 1/2 teaspoons crushed dried oregano

3/4 teaspoon ground cumin

2 cloves garlic, crushed

1 tablespoon vegetable oil
In small bowl, mix together seasonings and vegetable oil together. Rub mixture over all surfaces of tenderloins. Cover and refrigerate 2 to 24 hours.
Preheat grill. Lightly oil grill rack. Place pork over medium-hot coals, turning occasionally, for 15 to 20 minutes, until thermometer inserted reads 155 to 160°F. Let rest for 10 minutes before slicing.
Makes 6 servings.

1 pound 3- boneless pork loin roast

1/4 cup olive oil

1/4 cup lemon juice

1 teaspoon oregano

1 teaspoon salt

1 teaspoon black pepper

6 cloves garlic, minced

1 recipe Spicy Yogurt Sauce, (recipe follows)
Place pork loin in large ziplock bag. Combine remaining ingredients except Spicy Yogurt Sauce; pour over pork in bag. Seal bag and refrigerate overnight. Remove pork from marinade, discard marinade. Place pork over drip pan on grill. Grill over indirect heat in covered grill until meat thermometer inserted reads 155°F., about 1 to1 1/2 hours. Let rest 10 minutes (internal temperature will rise slightly upon standing) before slicing thinly to serve. Serve with Spicy Yogurt Sauce.
Spicy Yogurt Sauce: In small bowl, stir together 1 cup plain yogurt, 1 peeled & chopped cucumber, 1/2 teaspoon crushed garlic, 1/2 teaspoon crushed coriander seed, 1/4 cup minced red onion and 1/4 teaspoon crushed red pepper. Cover and refrigerate until ready to serve.
Makes 8 servings.

Quote:

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gypsy Greek Style Loin Roast

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This sounds great - may have to do this one for supper

This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them. ~~ Gracie Allen

Gypsy & Fugi! Thanks for the pork recipes. THAT should keep hubby busy awhile!