Kai's "Old-Fashioned" Recipe Thread

Todays Recipie



Macaroni and Cheese with Tomatoes



1/2 cup butter
1 pkg (12 oz) elbow macaroni
1 (14 oz) can stewed tomatoes
1 teaspoon salt
1/4 teaspoon white pepper
1 1/2 cups water
1 tablespoon flour
1 can (12oz) evaporated milk
1/2 pound cheddar cheese, shredded

Melt butter in a large skillet, Add macaroni, tomatoes, salt & pepper. Cook stirring occasionally, 5 minutes. Add water; bring to a boil. Cover and simmer 20 minutes or until tender. Sprinkle in flour, blend well. Stir in evaporated milk and cheese. Simmer 5 minutes, stirring occasioally, until cheese is melted. Serve immediately.
Serves 4-6


Hi Ya !!
{{{JayBird}}}
{{{Jolie}}}
{{{Lurkers}}}

Spinach Soufflé

2 (10-ounce) packages frozen chopped spinach, cooked and drained
2 pounds small curd cottage cheese
6 eggs, beaten
1/2 pound grated cheddar cheese
1/2 pound butter, melted
Salt and pepper, to taste

Preheat oven to 350 degrees.
Combine all ingredients and spoon into a 2-quart casserole.
Bake 45 minutes or until set.

SERVES: 16


Marinated Mushrooms

1/3 cup salad vinegar
1 cup olive oil
1 teaspoon garlic, pressed
1 tablespoon Worcestershire sauce
1 teaspoon monosodium glutamate
1 tablespoon Beau Monde (a blend of salt, onion, garlic and spices)
1 tablespoon salad herbs
1 teaspoon pepper
1 teaspoon salt
3 (8-ounce) cans large button mushrooms

Mix all ingredients except mushrooms.
Add mushrooms and let stand 3 to 4 hours.
Drain to serve.


Crab-Spaghetti Giovanni

1 package (8 ounce) thin spaghetti
1 large onion, finely chopped
1 green pepper, finely chopped
6 – 8 fresh mushrooms, sliced
Butter for sautéing
1 can (1 pound) tomatoes, drained
1 can (8 ounces) tomato sauce
1 pound crabmeat
1 cup sour cream
2-1/2 cups grated sharp cheese

Cook spaghetti; drain and set aside.
Sauté onion, green pepper and mushrooms in butter.
Add tomatoes, tomato sauce, crabmeat, sour cream and half of the cheese; simmer for 5 minutes.
Combine with spaghetti.
Pour into a greased casserole and top with remaining cheese.
Bake 30-45 minutes in a 325 degree oven.

May be prepared a day ahead and baked just before serving.
Increase cooking time if mixture is cold.
Chicken (3-4 cups) may be substituted for crab.

SERVES: 8 - 10


Cream Cheese Brownie Pie

1 Pillsbury® Refrigerated Pie Crust (from 15-oz. pkg.), softenedas directed on package
1 (8-oz.) pkg. cream cheese, softened
3 tablespoons sugar
1 teaspoon vanilla
3 eggs
1 (15.1-oz.) pkg. Pillsbury® Thick 'n Fudgy Hot Fudge Swirl Deluxe Brownie Mix
1/4 cup oil
2 tablespoons water
1/2 cup chopped pecans

Heat oven to 350 degrees F.
Prepare pie crust as directed on package for one-crust filled pie using 9-inch pie pan.
In medium bowl, combine cream cheese, sugar, vanilla and 1 of the eggs; beat until smooth. Set aside.
Reserve hot fudge packet from brownie mix for topping. In large bowl,
combine brownie mix, oil, 1 tablespoon of the water and remaining 2 eggs; beat 50 strokes with spoon.
Spread 1/2 cup brownie mixture in bottom of crust-lined pan.
Spoon and carefully spread cream cheese mixture over brownie layer. Top with remaining brownie mixture; spread evenly.
Sprinkle with pecans.
Bake at 350 degrees F. for 40 to 50 minutes or until center is puffed
and crust is golden brown.
If necessary, cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.
(Pie may have cracks on surface.)
Place hot fudge from packet in small microwave-safe bowl.
Microwave on HIGH for 30 seconds.
Stir in remaining tablespoon water.
Drizzle fudge over top of pie.
Cool 3 hours or until completely cooled.
Store in refrigerator.
8 servings

White Chocolate and Pecan Brownies

3 ounces unsweetened chocolate, broken into small pieces
3/4 cup unsalted butter, slightly softened
3/4 cup sugar
3/4 cup packed brown sugar
3 eggs
3/4 cup flour
6 ounces white chocolate, cut into 1/2-inch pieces
1/2 cup chopped pecans
2 tablespoons confectioners' sugar

Butter and flour a 9x13-inch baking pan.
Line the bottom with foil; butter and flour the foil, shaking off the excess.
Melt the unsweetened chocolate in a double boiler over simmering water, stirring until smooth. Set aside.
Cream the butter in a mixer bowl until light.
Add the sugar and brown sugar, beating until fluffy.
Add the melted chocolate, mixing at low speed.
Add the eggs 1 at a time, mixing just until moistened after each addition.
Blend in the flour.
Fold in the white chocolate and pecans.
Spoon into the prepared pan.
Bake on the center rack at 350 degrees for 20 to 25 minutes or until a wooden pick comes out clean.
Cool on a wire rack.
Invert onto a work surface; remove the foil.
Invert onto a serving plate; sprinkle with the confectioner's sugar. Cut into bars.
SERVES 30

Todays Recipie


CIOPPOINO



1 1/2 cups chopped onion
1 large crushed garlic clove
1 cup chopped celery
1/2 cup chopped green pepper
3 tablespoons olive oil
3 1/2 cups wole peeled tomatoes & juice (or 1 28 oz can)
1 1/3 cups italian tomato paste (2 6oz cans)
1/2 teaspoon italian seasoning
1 teaspoon salt
1//2 teaspoon black pepper
2 cups water
1 cup dry red wine (Chianti)
3 to 3 1/2 pounds mixed seafood (clams, oysters, mussels, shrimp, white fish, scallops, cooked crab, cooked lobster or crawfish)

Saute onion, garlic, celery and green pepper in dutch oven until tender. Add tomatoes & juice, Tomato paste, seasoning, salt, pepper, water and wine. Heat to boiling. Reduce heat; boil gently, uncovered 30 minutes. To prepare seafood: scrub clams, oysters and mussels under running water. Place in 1/2 inch boiling water in sauce pan. Cover and gently boil just until shells open, about 3 minutes. (Discard any that do not open) Set aside. Shell and devein shrimp. Seperately break or cut fish, scallops,crab and lobster into bite sized pieces. Add white fish to tomato mixture; boil gently 5 minutes. Add scallops, shrimp and crawfish; Cook an additional 5 minutes. Add lobster, crab and reserved shellfish. Heat to serving temperature. Serve whit Hearty Bread (i.e. French)
Makes about 3 1/2 quarts


;)

Chicken Dorothy

4 chicken breast halves
Salt
Pepper
1/4 cup butter
1 cup sour cream
1 (10-3/4 ounce) can cream of mushroom soup
1/2 cup white wine

Salt and pepper chicken breasts.
Brown in butter.
Remove to a 1-1/2 quart casserole.
In the same pan in which chicken was browned, combine the sour cream, soup and wine.
Pour over chicken.
Cover casserole and bake at 350 degrees for 1 hour.
This may be prepared ahead and baked when needed.
Good served with rice.
SERVES: 4

Saturday Supper

Drive to Soulard, park on Geyer. Walk into Norton's Cafe. Sit at nice table next to the fireplace. Coffee, please, with glass of water.

Crab and Corn Chowder
Crab Cakes
Some sort of cajun/creole rice and spices with tomatoes, hunks of ham and andouille sausage (spicy!)
Corn fritters.

Cup of Irish coffee, slice of bourbon pecan pie.

Serves one. :D

Jaybird :

Quote:

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Some sort of cajun/creole rice and spices with tomatoes, hunks of ham and andouille sausage (spicy!)

---

We call that jambalaya :) I have many recipes for that one ! :)

Todays Recipies



Chicken Vegetable Noodle Soup



6 cups water
1 5-6 pound stewing chicken, cut up
1/3 - 1/2 cup chopped onion
2 teaspoons salt
1/4 teaspoon pepper
1 bay leaf
1 16 oz can of tomatoes, cut up
1 18 oz can of cream style corn
2 small zucchini, thinly sliced (about 2 cups)
1 1/2 cups uncooked noodles


In a large kettle combine water, chicken pieces, chopped onion, salt, pepper and bay leaf. Bring to boiling and reduce heat, cover and simmer about 2 hours or until chicken is tender. Remove chicken from broth, skim off fat, remove bay leaf. When chicken is cool enough to handle, remove skin and bones. Cube and set aside. Add undrained tomatoes, cream corn and thinly sliced zucchini to broth. Bring to boiling. Stir in noodles cover and cook about 8 minutes or until noodles are tender. Stir in chicken cover and simmer 5 minutes. Salt and pepper to taste.


Deviled Chicken Soup


1 3 pound broiler/fryer chicken cut up
1 medium onion, chopped (1/2 cup)
1 stalk celery, chopped (1/2 cup)
1 teaspoon salt
1/4 teaspoon pepper
1 18 oz can tomatoe juice (2 1/4 cups)
1 16 oz can cream style corn
1 large potato, peeled and chopped (1 1/2 cups)
2 tablespoons prepared mustard
1 teaspoon worcestshire sauce
1/2 teaspoon chili powder
1/8 teaspoon garlic powder
dash cayenne pepper


In large kettle combine chicken, onion, celery, salt and pepper. Add 3 cups of water, bring to a boil. Reduce heat and simmer about 1 hour or until chicken is tender. Remove chicken from broth,Skim off fat, when cool enough to handle remove skin and bones then cube and set aside.Stir in tomato juice, corn, potato, mustard, worcestershire sauce, chili powder. garlic powder and cayenne. Bring to boiling. Reduce heat, cover and simmer 15 minutes to 20 minutes or until potatos are tender. Stir in cubed chicken cover and simme 15 miutes. Season to tase with salt and pepper.



:D

:D

Quote:

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Cup of Irish coffee, slice of bourbon pecan pie.

---

JayBird-- Shouldn't that be--

A Cup of Irish Coffee with a splash of Burbon and a Slice of Pecan Pie ;)

Crawfish Stuffed Mushroom Caps

6 oz. boiled crawfish tails
12 oz. Chevre cheese
3 Tbsp. fresh lemon juice
2 Tbsp. dried dill
1 and 1/2 pound small white mushrooms

Thoroughly mix crawfish, cheese, lemon juice and dill.
Remove stems from mushrooms.
Fill caps with crawfish/cheese mixture and refrigerate for at least two hours before serving.


Simple Salad

Variety of Romaine, endive, Boston, radicchio lettuce
1/4 cup crumbled goat cheese
1 cucumber seeded and sliced
6 fresh basil leaves
1/3 cup olive oil
2 Tbsp. red wine vinegar
2 plum tomatoes chopped
1/4 cup pitted and halved Greek olives
Salt and pepper to taste.

Combine all ingredients except olive oil and vinegar, toss well.
Mix together oil and vinegar and sprinkle over salad just before serving.


Chicken Parmesan

1/4 cup olive oil
6 - 8 boneless chicken breasts
1/2 cup milk
2/3 cup Italian bread crumbs
1 - 14 oz. can diced tomatoes
1 - 6 oz. can tomato paste
2 cloves garlic, minced
1/2 cup Parmesan cheese, grated

Heat oil in a skillet.
Dip chicken breast into the milk and then coat with bread crumbs. Cook in the skillet until chicken is cooked through.
Remove chicken and set aside.
Place tomatoes, tomato paste, & garlic in a saucepan and heat through.
Serve chicken over cooked pasta with the tomato mixture poured on top and sprinkled with Parmesan cheese.


Blueberry Pineapple Dessert

8 oz. cream cheese, softened
1/2 cup sugar
1 tsp. vanilla
1/2 tsp. cinnamon
1 - 8 oz. can crushed pineapple, drained reserve liquid
1 Tbsp. butter, melted
1 - 9 inch graham cracker pie crust
2 Tbsp. cornstarch
Pinch of salt
1 - 15 oz can blueberries, drained reserve liquid
1 Tbsp. lemon juice

Combine cream cheese, 1/4 cup sugar, vanilla, cinnamon, pineapple and butter together.
Spread this mixture at the bottom of the pie shell, chill.
Combine 1/4 cup sugar, cornstarch, salt and the reserved liquids from the blueberries and the crushed pineapple and mix well.
Place in a saucepan and cook until mixture starts to thicken.
Add blueberries and lemon juice.
Remove from heat and allow to cool.
Spread this mixture over the cream cheese mixture and chill for several hours before serving.
Serve with vanilla ice cream or whipped topping.

made these today ....

Molasses Sugar Cookies

3/4 cup shortening
1 cup sugar
1/4 cup molasses
1 egg, beaten
2 teaspoons baking soda
2 cups flour
1/2 teaspoon cloves
1/2 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon salt

Melt shortening in a 2 or 3 quart saucepan over low heat; cool.
Add sugar, molasses, and egg; beat well.
Sift together soda, flour, cloves, ginger, cinnamon, and salt and add to molasses mixture.
Mix well.
Chill.
Form dough into 1-inch balls, roll in granulated sugar and place on a greased cookie sheet 2 inches apart.
Bake at 375 degrees for 8 to 10 minutes.

YIELD: 3 dozen

Todays Recipie




Pork Chops Polynesian


1/2 teaspoon seasoned salt
4 ea (about 1 1/2 pounds) center cut rib pork chops
1 tablespoon oil
2/3 cup (6 oz can) tomato paste
1 cup (8 oz can) crushed pineapple in juice
1/4 cup soy sauce
2 tablespoons firmly packed dark brown cane sugar
1/2 teaspoon ground ginger
1/4 cup water


Lightly salt pork chops and brown in oil in large skillet, about 5 minutes per side. Combine tomato paste, crushed pineapple & juice, soy sauce brown sugar and ginger. Top browned chops with about 2/3 cup of the sauce. Add water to skillet. Cover; reduce heat and continue cooking 20 minutes or until chops are tender. Heat remaining sauce and serve on side with chops.

:D