Kai's "Old-Fashioned" Recipe Thread

[Jolie Rouge]

Posting for Fugie :

Recipes By Proxy


Chile-Lime Butter

1/2 cup butter at room temperature
1 tsp fresh squeezed lime juice
1/4 - 1/2 tsp cayenne pepper
1/4 - 1/2 tsp ground cumin

beat butter until fluffy, beat in lime juice, cayenne pepper and cumin. Spoon butter into crock and serve at room temperature.

Excellent with corn bread

~~ Fugi

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[Jolie Rouge]

FLOWER ARRANGEMENT IDEAS

Looking for a great way to display flowers for your dinner party? Research some cute and glamorous ideas for your tables.

For large or small tables, a flower centerpiece can really add a fresh element to the decor. Try to keep it medium-sized so the guests can see around it! Here are some great ideas for your table.

Reach the sky: When you have tall ceilings, you can accentuate them with tall arrangements. Use a clay or glass vase along with big flowers, like zinnias. Add long stems of rye and peacock feathers for the desired effect.

Wreath: You can make your own wreaths from dried flowers, fruits and twigs or you can buy them from your local craft store. It won't block the view across the table and it will add an aspect of nature.

Baskets: Put a block of foam in the bottom of a wicker basket and arrange your flowers however you like. Use lilies and reeds to make your arrangement denser.

Water bowl: Fill a glass bowl with water and float some candles on top. Then surround the bowl with vases of short and colorful flowers.

Fruit bowl: Use a glass bowl of fruit and stick some tall flowers between the pieces of fruit. Try out some contrasting colors, like red apples with white irises or oranges with violet pansies.
Floral foam and floral wire can both help you achieve the desired effect. Ask at your florist or local gardening store to find the supplies you need.



Giving each person their own flower or flower arrangement can really add a personal touch to your dinner party. Use these ideas or visit your florist for inspiration and advice.

Mint julep cups: Buy small mint julep cups and place a small bit of flower foam in the bottom. Choose a bright white or light color to complement the shiny vases. Your guests can take their flowers home afterward to remember your party.

Individual flowers: Buy several small vases that only fit one stem inside them. Bright tulips or roses would look gorgeous individually. Remember to cut off the very ends of the stems before placing them in the vases.

Gift vases: Any small vase that you use is bound to be a hit at your party. Search the trendy shops around town to find the perfect ones for your party, and then fill them with daffodils, daylilies or zinnias for bursts of color. For a longer-lasting gift, consider filling small pots with flowers and soil.

No matter how you display your small flower vases, your guests will enjoy the color and the natural elements.

With your own creative juices, a little help from your garden and advice from your local florists, you'll find flower arrangements that work for you. After your party, give away your centerpieces to those who helped you with your party and keep a few for yourself! You can also give them as an extra tip to any servers or bartenders. Another option is to dry the flowers and use them to decorate your home. Your flowers may be beautiful, but they'll look even better if they're displayed creatively.

[Jolie Rouge]

Chilled Cucumber Soup

1 tsp. ground cumin
2 large cucumbers, peeled, seeded and shredded
3 cups plain yogurt
2 cups milk
1/4 cup cilantro, chopped
1/4 cup fresh lemon juice
1/4 cup olive oil
2 cloves garlic, minced
Salt and pepper to taste

Place cumin in a skillet and toast for about one minute. Combine cumin with remaining ingredients and stir. Chill for at least one hour and garnish with chopped cilantro.

Oriental Chicken Salad

3/4 cup red wine vinegar
1/4 cup sugar
1 tsp. sesame oil
1 Tbsp. olive oil
Salt and pepper to taste
3 boneless chicken breasts, cooked and cubed
1/4 cup green onions, chopped
1 11-oz. can mandarin oranges, drained
1 6-oz. can water chestnuts, chopped
1/4 cup sliced almonds
1/3 cup rice noodles
1 small head Romaine lettuce, torn into bite-sized pieces

Combine first 5 ingredients in a cruet and shake well. Combine remaining ingredients in a large bowl and toss. Just before serving, pour dressing over salad and toss.


Key Lime Pie

1 9-inch graham cracker piecrust
1 14-oz. can sweetened condensed milk
4 egg yolks
1/2 cup key limejuice
Whipped topping for garnish
Key lime slices

Place condensed milk, egg yolks and lime juice in a bowl and whisk together until mixture starts to thicken. Pour into piecrust and bake for 15 minutes at 350 degrees. Cool in the refrigerator overnight. Top with whipped cream if desired and key lime slices and serve.

[Jolie Rouge]

[ Fried Cabbage

1 head of green cabbage thinly sliced
1 head red cabbage thinly sliced
1 Lb of bacon fried
1 small onion thinly sliced in small pieces
3ozs of lean ham in small cubes

In a large pot fry the bacon. When it is done remove it from the grease, put the ham in and cook it until it is charred on the sides remove ham from the grease. Add the sliced onion to the oil and cook till tender and brown in spots. Add the sliced cabbages (red and green to the pot and cook on med to med high until it is browned not burnt just browned. You can season this any way you want at this point ( you could add garlic if you like. ) When the cabbage is cooked (it should be soft) add the bacon by crumbling it over the pot
add the ham mix together well and serve.


{{ We eat it as a meal with a baked potato, or fix it as a side for a ham dinner. }}

[Gumball1960]

APPLE ROLLS


2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup shortening
3/4 cup milk
2 tablespoons melted butter
4 cups pared thinly sliced apples
1 cup brown sugar
1 teaspoon cinnamon
1/4 cup brown sugar

Sift flour, measure, and sift with baking powder and salt. Cut in
shortening with 2 spatulas. Add milk,

Mix quickly and lightly. Turn onto lightly floured board. Roll in
oblong sheet 1/4 inch thick. Brush with melted butter.

Cover with apples. Sprinkle with 1 cup brown sugar and the cinnamon
which have been mixed. Roll like a jellyroll. Cut into 1 1/2-inch
thick slices.

Sprinkle the additional 1/4 cup brown sugar over bottom of well-oiled
pan. Place rolls, cut down, in pan. Bake in hot oven (425 degrees F)
about 40 minutes.

Yield: 8 rolls

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PUDDING CANDY

1 small box butterscotch pudding mix (not instant)
1 C. granulated sugar
1/4 tsp. vanilla extract
1/2 C. evaporated milk
Pinch of salt
1 T. margarine
Pecans or walnuts, if desired

Blend dry pudding mix and sugar in a saucepan. Stir in evaporated
milk, salt and margarine. Cook and stir over medium heat until the
mixture boils.

Lower heat and boil 3 minutes more, stirring constantly.

Remove from heat and stir in vanilla extract and nuts. Beat while hot
and until it turns dull. Pour into a buttered pan or drop by
spoonsful onto aluminum foil or wax paper.

[Gumball1960]

New York Cheesecake sugar free

1-1/4 cups vanilla wafer crumbs
4 tablespoons margarine, melted
3 packets Equal sweetener
2 packages (8 ounces each) reduced-fat cream cheese, softened
1 package (8 ounces) fat-free cream cheese, softened
18 packets Equal sweetener
2 eggs
2 egg whites
2 tablespoons cornstarch
1 cup reduced-fat sour cream
1 teaspoon vanilla
1 pint strawberries, sliced (optional)
Strawberry Sauce

Mix vanilla wafer crumbs, margarine and 3 packets Equal sweetener in
bottom of 9-inch springform pan.

Reserve 1 tablespoon of crumb mixture. Pat remaining mixture evenly
on bottom and 1/2 inch up side of pan. Bake in preheated 350ºF oven
until crust is lightly browned, about 8 minutes. Cool on wire rack.
Beat cream cheese and 18 packets Equal sweetener in large bowl until
fluffy; beat in eggs, egg whites and cornstarch. Mix in sour cream
and vanilla until well blended. Pour mixture into crust. Place cheesecake
in roasting pan on oven rack, add 1 inch hot water to roasting pan. Bake
in preheated 300ºF oven just until set in the center, 45 to 60 minutes.
Remove cheesecake from roasting pan, sprinkle with reserved crumbs and
return to oven. Turn oven off and let cheesecake cool 3 hours in oven
with door ajar. Refrigerate 8 hours or overnight. Remove side of pan;
place cheesecake on serving plate. Makes 16 servings.

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LEMON LADYFINGER DESSERT

1 small box lemon gelatin
1 C. confectioners’ sugar
2 C. boiling water
2 C. whipping cream
1/2 tsp. almond extract
1 tsp. grated lemon peel
1 (3 oz.) pkg. ladyfingers
Lemon peel strips (optional)

In a mixing bowl, dissolve gelatin and sugar in water; stir until completely
dissolved. Refrigerate until syrupy, about 45 minutes. Add cream and extract;
beat until soft peaks form, about 10 minutes.
Fold in lemon peel. Split ladyfingers and arrange upright around the edge of
a 2 1/2-quart serving bowl(about 8 inches in diameter). Set aside any unused
ladyfingers for garnish or another use. Pour cream mixture into bowl. Garnish
with remaining ladyfingers and lemon peel strips if desired. Cover and
refrigerate for 2 to 3 hours. Yields 8 to 10 servings.

[Gumball1960]

SWEET POTATO CANDY

1 lb. sweet potatoes
1 C. granulated sugar
1 C. water

Wash and scrub sweet potatoes. Cook in boiling water until soft; let
cool, then peel, mash, and pass through a sieve. Set aside.

In a saucepan on low heat dissolve the sugar with the water; cover,
then simmer for 2 to 3 minutes to wash down crystals from the sides
of the pan. Uncover and continue cooking on medium heat to the firm
ball stage (242ºF) or until the syrup forms a firm ball that does not
flatten when removed from cold water.

Add the potatoes to the syrup. Let cook until the mixture resembles a
paste. Remove from heat and beat with an electric mixer on low speed
until cool. By hand, roll bits of paste into 1 x 3-inch sticks.

Place them on a board covered with wax paper and let them dry in a
warm, dry place for 24 hours. The following day, brush the candies
with Glaze. Dry again. Wrap individual candies in wax paper or plastic wrap.

Glaze
1 C. granulated sugar
1/4 C. water

Boil sugar with water to the thread stage (234ºF). Syrup will spin a
2-inch thread when dropped from a spoon. Remove from heat and apply
with a pastry brush to the candies.
Makes 32.

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Country Peach Tart - sugar free

Reduced-Fat Pie Pastry for 9-inch pie or favorite pastry for 9-inch pie
1 tablespoon flour
2-1/2 teaspoons Equal® for Recipes or 8 packets Equal®Sweetener or
1/3 cup Equal® Spoonful™
4 cups sliced pitted, peeled fresh peaches (about 4 medium) or frozen peaches, thawed
Ground nutmeg

Roll pastry on floured surface into 12-inch circle; transfer to
ungreased cookie sheet. Combine flour and Equal® or Equal® Spoonful™;
Sprinkle over peaches and toss. Arrange peaches on pastry, leaving
2-inch border around edge of pastry. Sprinkle peaches lightly with
nutmeg. Fold edge of pastry in. Bake tart in preheated 425ºF oven until
crust is browned and fruit is tender, 25 to 30 minutes.
Makes 8 servings.

[Jolie Rouge]

{{{Gummie}}}

goin' to bed, but I wanted to give you a hug before I turned in ...

[Gumball1960]

{{{{{Jolie}}}}} right back at ya! g'night!

[Gumball1960]

Lo Carb Beef Stroganoff in Crockpot

2 lb round steak
1 1/2 C beef bouillon
1 tsp salt--1/8 tsp pepper
1/2 lb fresh mushrooms
1/4 tsp garlic salt
1 C sour cream

Cut steak into 1/4 in strips. Coat with salt and pepper. Drop into the
bottom of a crock pot. Mix garlic, salt, and bouillon. Pour over the
meat. Cover and cook on low for 6 to 8 hours or until tender. Turn
control to high. Add mushrooms. Cook on high 15 min or until slightly
thickened. Stir in sour cream. Turn off heat & serve.

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Scallops In *Cream Sauce With Spinach Fettuccine

1 oz. mushrooms, sliced
1/2 oz. Butter
4 oz. Alaska scallops, thawed
4 oz. Cream Sauce*
1-1/2 cups spinach fettuccine noodles, cooked al dente
Parmesan cheese, grated
Parsley, chopped

Sauté mushrooms in butter about 1 minute. Add Alaska scallops and continue
cooking 2 to 3 minutes just until flesh is opaque. Add Cream Sauce; bring to
simmer and cook 1 minute. Arrange well-drained noodles on serving plate and
top with creamed scallops. Garnish with cheese and parsley. Makes 1 serving.

*Cream Sauce

1/4 cup shallots, minced
1-1/2 tsp. garlic, minced
1-1/2 oz. butter
2 oz. dry vermouth
1-1/3 quarts heavy cream
1/2 oz. lemon juice
White pepper and salt, to taste

Sauté shallots and garlic in butter until transparent. Deglaze pan with
vermouth. Add cream; bring to simmer and reduce by 1/3 or until slightly
thickened. Add lemon juice and season to taste with salt and pepper.
Hold warm for service

[Gumball1960]

HOT ALMOND-RASPBERRY SOUFFLE

Soufflé
3 T. butter
3 T. flour
1/2 C. milk
2 T. sugar
4 large egg yolks
1/4 C. almond liqueur
1/4 tsp. cream of tartar
Pinch of salt
2 (10 oz.) pkg. sweetened frozen raspberries, thoroughly
drained, 1/4 C. syrup reserved
3 T. raspberry jam
6 large egg whites (room temperature)
Confectioners' sugar

Sauce
2 T. almond liqueur
1 (10 oz.) pkg. frozen sweetened raspberries, thawed and undrained

For Sauce: Place raspberries and almond liqueur in blender; whirl a
few seconds to partially puree. Remove and set aside.

For Soufflé: Prepare 1 1/2-quart soufflé dish. Make a wax paper
collar for it and secure it around dish with string. Butter dish and wax
paper and sprinkle with sugar; set aside.

Melt 3 tablespoons butter in small saucepan over low heat. Stir in
flour and blend until smooth. Remove from heat and slowly whisk in milk
and sugar. Cook over medium heat, stirring constantly, until mixture
thickens. Remove from heat.

Thoroughly beat yolks, almond liqueur, 1/4 cup reserved syrup and
jam. Stir in 1/3 of hot milk mixture. Stirring constantly, return
mixture to pan and cook 1 minute. Transfer to large bowl and stir in
raspberries. Cool.

Preheat oven to 375 degrees. Place rack in lower third of oven. Beat
egg whites until foamy. Add cream of tartar and salt and beat until
stiff peaks form. Fold half of whites gently, but thoroughly into
raspberry mixture. Carefully fold in remaining whites. Lightly spoon into
soufflé dish. Bake 35 to 45 minutes or until deep golden brown.

Sprinkle with confectioners' sugar and serve immediately with
raspberry sauce. Yield: 6 servings.

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Mani's Mini-Fruitcakes

1 1/2 cups fresh pineapple chunks
1 cup fresh or unthawed frozen cranberries
1 cup dried currants
1/2 cup chopped pecans
1 2/3 cups liquid fruit juice concentrate
1 cup buttermilk
3 large eggs
3 cups whole wheat pastry flour
1 1/2 tsp. baking soda
1/2 tsp. fine sea salt
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. allspice
To make fruit juice concentrate, place unthawed concentrate in
saucepan and bring to a boil over high heat. Boil rapidly until liquid is
reduced to 1 2/3 cup - about 10 minutes. Preheat the oven to 350
degrees. Lightly butter and flour five mini loaf pans (5 1/2 x 3 1/4 x
2”). Combine pineapple, cranberries, currants and pecans. Measure out
3/4 cup of the mixture and set aside. Whisk together the fruit juice
concentrate, buttermilk and eggs until combined. Sift together the
flour, baking soda, salt, cinnamon, ginger and allspice. Add wet
ingredients and whisk until smooth. Stir in remaining fruit/nut mixture.
Divide batter evenly among pans. Place remaining nut mixture on top.
Place pans on large baking sheet and bake for approximately 45-55
minutes.