Kai's "Old-Fashioned" Recipe Thread

[jaybird]

SOMEONE here on the boards had a recipe for red velvet cake - I remember a TON of people emailing her for it. WHO WAS THAT?

[Advertisement]

[Gumball1960]

I dunno who the other person was, but I posted one a day or so ago that was on the Hershey's website.

[Jolie Rouge]

Fugie's Back !!
Fugie's Back !!
Fugie's Back !!
Fugie's Back !!
Fugie's Back !!
Fugie's Back !!
Fugie's Back !!
Fugie's Back !!


How was Nevada ?

[the fugative]

Originally posted by jaybird
Heya Fugi...
bork bork bork.

603
NO

Bork

Tired Bork

Bork

[the fugative]

Originally posted by Jolie Rouge
Fugie's Back !!
Fugie's Back !!
Fugie's Back !!
Fugie's Back !!
Fugie's Back !!
Fugie's Back !!
Fugie's Back !!
Fugie's Back !!


How was Nevada ?

Bwahahahahahaha

[jaybird]

I can't imagine why you would be tired after a relaxing vacation in North Dakota all week. PLEASE tell me you don't have to go back Monday!

[Jolie Rouge]

Tijuana Torte

1 pound ground beef
1 small onion, chopped
1 (8-ounce) can tomato sauce
1 pound can stewed tomatoes
1 small can milk salsa
1 (7-ounce) can diced green chiles
1 package Lawry's Taco Seasoning
12 corn tortillas
1 pound Cheddar cheese, grated

Preheat oven to 350 degrees. Brown ground beef with onion. Drain grease. Add tomato sauce, stewed tomatoes, salsa, green chiles and taco seasoning to the meat and mix well. Tear tortillas into pieces and lay in bottom of 9x9-inch dish. Spoon one-third of meat sauce on top of tortillas and sprinkle with one-third of the cheese. Layer two more times with tortillas, meat sauce and cheese. Top with remaining Cheddar cheese covering entire top. Bake for 30-45 minutes. Cool 15 minutes before serving.

[tayhope]

I am printing off both copies of the recipes that fugi posted. They look pretty close to the one she is looking for. Thank you fugi. My mother in law will be very happy.

[the fugative]

Originally posted by jaybird
I can't imagine why you would be tired after a relaxing vacation in North Dakota all week. PLEASE tell me you don't have to go back Monday!

Nope not next week but the week of the 24th

[the fugative]

Chocolate Mousse


• 3 oz. milk chocolate, chopped 1/4-in. or smaller

• 3 oz. Hershey's Special Dark, chopped 1/4-in. or smaller

• 1/3 c. water

• 3 large egg yolks

• 1 c. heavy cream

• 2 tbsp. sugar

• 1 tsp. vanilla

• Small piece of chocolate to make shavings, for garnish

Place milk chocolate, dark chocolate and water in a heavy saucepan and place over low heat, stirring frequently, until melted.

In small bowl, beat egg yolks with 2 tablespoons of the melted chocolate, then stir yolk mixture back into saucepan. Cook over low heat, stirring constantly, until mixture begins to thicken, 1 to 2 minutes. Pour mixture into large cold bowl and allow to cool until mixture no longer feels warm to the touch.

In cold bowl with cold beaters, whip cream until soft peaks form. Whip in sugar and vanilla. Refrigerate about 1/2 cup of the whipped cream to reserve for garnish. Spoon remaining whipped cream on top of cooled chocolate mixture, then gently fold together.

Divide mousse evenly among 4 dessert dishes or goblets. Cover with plastic wrap and refrigerate until firm, about 2 hours. Garnish each with dollop of whipped cream and a few chocolate shavings. (Use a vegetable peeler to shave a little off the piece of chocolate.) Serve cold.

Note: Egg yolks with all their natural emulsifiers add to the sensuous texture of this mousse. Melting the chocolate with enough water to prevent seizing makes this more fail-safe than melting chocolate alone. Make sure that the melted chocolate mixture is not warm to the touch before folding it into the whipped cream.

[Jolie Rouge]

Peanut Butter Fudge

1 cup (2 sticks) margarine
1 (16-ounce) jar chunky peanut butter
1 (1-pound) package confectioners' sugar
1 teaspoon vanilla extract

Melt the margarine in a saucepan. Stir in the peanut butter. Add the confectioners' sugar gradually, mixing well after each addition. Stir in the vanilla. Cook over medium heat until heated through, stirring constantly. Do not boil. Spread on a baking sheet or in a 9x13-inch glass dish. Cool completely before cutting into bars.

YIELD: 3 dozen