Kai's "Old-Fashioned" Recipe Thread

Stuffed Mushrooms

12 large fresh mushrooms
2 Tablespoons olive oil
1 small onion, chopped
1/2 clove garlic, crushed
4 anchovy fillets, chopped
1 Tablespoon chopped parsley
1/4 teaspoon salt
1/2 teaspoon pepper
1 slice bread, soaked in water and squeezed dry
1 egg
2 Tablespoons bread crumbs
1 Tablespoon olive oil


Rinse and stem mushrooms. Chop stems and cook in olive oil with onion and garlic for 5 minutes. Add anchovies, parsley, salt and pepper. Cook 5 minutes longer over high heat. Remove from heat. Add bread and egg; mix until smooth. Fill each mushroom cap with stuffing, piling high. Place in a greased baking dish. Sprinkle with bread crumbs, then with oil. Bake in 400 degree oven for 20 minutes. This hot hors d'oeuvre doubles as a garnish for meat.

YIELD: 12

Peach and Blueberry Casserole


6 cups sliced peaches, fresh or frozen (about 6 large)
2 cups blueberries, fresh or frozen
3/4 cup sugar, divided
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 egg, lightly beatin
5 tablespoons butter or margarine, melted


Topping
3/4 teaspoon sugar
3/4 teaspoon ground cinnamon

Place peaches in greased 2 qt casserole.
Top with blueberries.
Sprinkle with 2 tbsp sugar and set aside.
In medium bowl, combine flour,baking powder,salt and remaining sugar.
Add egg and cut into flour mixture til coarse crumbs form.
Sprinkle over fruit.
Drizzle melted butter over all.
Combine topping ingredients and sprinkle on top.
Bake 375F for 20 minutes.
Increase oven temp to 400F and bake an additional 12-15 minutes or til lightly browned.


:D


HiYa Flute

HiYa Jolie


Pounce
Pounce
Pounce
Pounce
Pounce
Pounce
Pounce
Pounce
Pounce

This is what I fixed for Jaybird and Raven for dinner last night at my house ... You'll have to ask them what they thought ;)


Shrimp Rarebit

4 tableespoons butter
1 small onion, chopped
2 tablespoons bell pepper, chopped
1 pound raw shrimped, cleaned
{I used the small "salad" shrimp}
1 tablespoon flour
{I used Tony's Roux Mix and ommited the "salt & pepper to taste"}
1/2 cup milk
1/2 pound grated American cheese
{I used a blend - mild cheddar & mozzarella}
1 teaspoon Worcestershire sauce
{I left this out in respect of Raven's tummy} ;)
1/8 teaspoon dry mustard
{I left this out too, Hubby doesn't like mustard at all

salt and pepper to taste


Saute onion & bell pepper {and tos in about a tablespoon of minced garlic while you're at it ... in 2 tablespoons of butter. Add shrimp and cook until they turn slightly pink. In seperate pan melt the rest of the butter and add flour, stir until smooth. Add milk, gradually and then add the rest of the ingredients. Stir until cheese is melted. Add shrimp, bell pepper & onions and garlic. Heat and serve on toast points.{{Nah, didn't do that -- made a pot of rotini pasta instead}}

Cream of Asparagus Soup


1/4 cup unsalted butter
2 shallots, finely minced
1 stalk celery, finely minced
4 cups chicken stock or vegetable stock
3 lbs asparagus, trimmed and cut into 1 inch pieces-reserve tips
2 potatoes, peeled and cut into 1/2 inch chunks
2 tablespoons fresh basil, chopped well
2 cups heavy cream
salt
white pepper

In a large saucepan over medium heat melt butter.
Add the shallots and clery and saute for 3-4 minuts-do not brown.
Add the stock, the cut asparagus minus 18 tips, potatoes and basil.
Raise the heat to medium high and bring to a boil.
Reduce heat and simmer gently for 20 minutes.
In small batches puree soup in a food mill, blender or food processor.
If using a blender or processor force puree through a strainer with a wooden spoon-this removes any asparagus fibers.
Return puree to the pan, stir in cream and season with a bit of salt and pepper.
Stir well, simmering for 3 minutes.
Taste and adjust seasonings.
Into a pan of salted, boiling water cook asparagus tips for 2 minutes.
Drain.
Ladle soup into bowls and crown each bowl with 3 asparagus tips each.
Serve hot or chill and serve cold, again adjusting seasonings.

TIP-when serving creamed soups they are never boiled once the cream is added, so heat the serving bowls with very hot water, pour out, quickly dry and ladle in the soup.


:D

Quote:

---

Originally posted by Jolie Rouge
This is what I fixed for Jaybird and Raven for dinner last night at my house ... You'll have to ask them what they thought ;)


Shrimp Rarebit

4 tableespoons butter
1 small onion, chopped
2 tablespoons bell pepper, chopped
1 pound raw shrimped, cleaned
{I used the small "salad" shrimp}
1 tablespoon flour
{I used Tony's Roux Mix and ommited the "salt & pepper to taste"}
1/2 cup milk
1/2 pound grated American cheese
{I used a blend - mild cheddar & mozzarella}
1 teaspoon Worcestershire sauce
{I left this out in respect of Raven's tummy} ;)
1/8 teaspoon dry mustard
{I left this out too, Hubby doesn't like mustard at all

salt and pepper to taste


Saute onion & bell pepper {and tos in about a tablespoon of minced garlic while you're at it ... in 2 tablespoons of butter. Add shrimp and cook until they turn slightly pink. In seperate pan melt the rest of the butter and add flour, stir until smooth. Add milk, gradually and then add the rest of the ingredients. Stir until cheese is melted. Add shrimp, bell pepper & onions and garlic. Heat and serve on toast points.{{Nah, didn't do that -- made a pot of rotini pasta instead}}

---

:p Sounds good, either recipie sounds pretty good ;)

Lemonade Cheesecake



1 graham cracker crust or pie crust
1/3 cup white sugar
2 tablespoons cornstarch
1/3 cup frozen lemonade concentrate, thawed
2 large eggs
1 tablespoon freshly grated lemon, rind of
2 (8.00 ounces) packages reduced-fat cream cheese, at room temp
1/3 cup white sugar, again
1/4 teaspoon salt
1/2 cup fat free sour cream
1 tablespoon freshly grated lemon peel, for garnish

Prepare either the graham or ritz cracker pie crust-set aside to cool on a wire rack.
In a medium saucepan mix together the 1/3 cup sugar and cornstarch.
Whisk in lemonade concentrate and over medium heat bring to a boil.
Once boiling is reached cook for 1 minute-it should thicken up a bit.
In a small bowl add eggs and whisk.
Slowly whisk in about 1/2 of the hot lemon mixture.
Whisk back into the pan.
Whisk in lemon rind and cook over low heat for 2 minutes.
Remove from heat and chill for 1 hour.
In a medium bowl beat cream cheese until fluffy.
Beat in sugar, salt and sour cream.
Beat in chilled lemon filling mixing well.
Spoon into p[repared pie crust and sprinkle with remaining rind.
Chill for at least 4 hours to overnight.
This will keep in the fridge for 4 days.

:D


Nite All Very Tired ;)
Been a stress filled 2 days

Krafty Chicken

3 lbs deboned, skinless chicken breasts
1 yellow onion, in quarters
3 cubed carrots
1 bell pepper, cleaned and cubed
1 bottle Kraft Zesty Italian Dressing


Wash and clean chicken. Lay in a foil-lined 9x13" baking dish.
Cover with onion, carrots, and pepper. Sprinkle 1 bottle zesty Italian Dressing on top. Cover with aluminum foil and bake at 350 for 1 hour. Uncover, and bake for 15 minutes or til just brown.

Tips & Timing: Serve with rice or egg noodles.

Zesty Italian Dressing can be substituted with Ranch Dressing for a change of pace.

Quote:

---

Nite All Very Tired
Been a stress filled 2 days

---

BUT WE'RE BACK !


HOPE YOU WERE NOT TOO WORRIED ABOUT US .... ;)





NITE !

Devilish Eggs

{{since I am in a "Devilish" mood ...}}


6 eggs
Salt and pepper to taste
1 teaspoon prepared mustard
1 teaspoon vinegar
3 Tablespoons mayonnaise
Dash paprika

Place eggs gently in a saucepan. Add enough cold water to cover the eggs by 1/2 inch. Cover and bring to a boil slowly. Reduce the heat to low. Cook for 20 minutes. Place the saucepan in the sink and run cold water over the eggs until cool enough to handle. Tap the eggs on a cutting board and remove the shell. Cut each egg into halves lengthwise. Remove the yolks carefully and place in a small bowl. Mash the egg yolks with a fork. Add salt, pepper, mustard, vinegar and mayonnaise and mix well. Spoon the egg yolk mixture carefully into the egg whites. Sprinkle the tops with paprika. Place in a single layer on a serving dish or on a deviled egg plate. Chill, covered, until ready to serve.

SERVINGS: 12 havles

BOO!

Red Beans & Rice
:D :D :D

Some dried red beans, soak them.
Some onion, some salt and pepper, stuff like that.
Throw in whatever is in the frig.
Cook it.
Cook some rice. (I have A LOT of that now!)

EAT.

:D :D :D

Recipe compliments of Jolie & Creole Queen. :rolleyes:

Butterscotch Rum Pound Cake


1 2/3 cup (11-oz. package) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels, divided
1 pkg (18.25-oz.) yellow cake mix
4 large eggs
3/4 cup sour cream
1/2 cup milk
1/2 cup dark rum
1/4 cup (1/2 stick) butter or margarine, softened
1 cup finely chopped walnuts or pecans
1 Glaze (recipe follows)
1 chopped nuts



PREHEAT oven to 350° F. Grease 10-inch bundt pan.
MICROWAVE 1 1/3 cups morsels in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth; cool to room temperature.
COMBINE cake mix, eggs, sour cream, milk, rum, butter and melted morsels in large mixer bowl. Beat on low speed just until moistened. Beat on high speed for 2 minutes. Stir in 1 cup nuts. Pour into prepared bundt pan.
BAKE for 50 to 60 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 20 minutes. Invert onto wire rack to cool completely; transfer to serving platter. Pour Glaze over cake; sprinkle with chopped nuts.

FOR GLAZE: MICROWAVE remaining morsels and milk in small, microwave-safe bowl on MEDIUM-HIGH (70%) power for 30 seconds; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool for 5 to 10 minutes before pouring on cake.


:D