Kai's "Old-Fashioned" Recipe Thread

[Gumball1960]

FUDGE KRISPIES

11 1/2 oz. milk chocolate morsels
1/2 C. butter
1/2 C. light corn syrup
2 tsp. vanilla extract
1 C. confectioners’ sugar
4 C. Rice Krispies®

Heat chocolate morsels, butter and corn syrup over low heat until
morsels are melted. Remove from heat. Stir in vanilla extract and
confectioners' sugar. Add Rice Krispies®, mixing lightly. Spread
in a 13 x 9-inch pan. Chill.

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[Jolie Rouge]

Sioux Falls Lima Beans


4 medium-sized yellow onions, coarsely chopped
5 celery stalks, sliced into 1/4-inch pieces
1 cup butter
1/4 pound fresh mushrooms, sliced, or
1 (4-ounce) can sliced mushrooms, drained
2 (10-ounce) packages frozen baby lima beans,
cooked and drained
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon nutmeg
1 cup heavy cream
1/4 cup dry sherry


Preheat oven to 350 degrees. Sauté onions and celery in butter about 5 minutes. Add mushrooms and sauté 5 minutes longer. Remove from heat. Add lima beans, salt, pepper, and nutmeg, mixing well. Stir in cream and sherry. Transfer mixture to an ungreased 2-quart casserole. Can be prepared to this point, covered, and refrigerated. When ready to serve, bake uncovered 30 to 45 minutes.

SERVINGS: 10

[the fugative]

OOH LUCY I'M HOOOOOOOOOOOOMMMMMMMMMMMMEEE!!!!!!!!!




Layered Strawberry Angel Food Cake


• 1 angel food cake (see recipe)

• 2 pts. fresh strawberries

• 1 tsp. vanilla extract

• 2 tbsp. honey, maple syrup, or sugar (or to taste)

• 1 pt. low-fat vanilla frozen yogurt

Slice cake horizontally and carefully lift off top layer (use two spatulas). Slice 1 pint strawberries and spread on bottom layer. Replace top layer. Wrap in plastic wrap and let stand 20 minutes at room temperature, to allow strawberries to soak into cake.

In blender or food processor, combine remaining strawberries, sweetener and vanilla. Purée.

Spoon sauce onto 10 dessert plates. Place slice of cake in center of sauce. Top with frozen yogurt.

Simple Angel Food Cake

• 1 c. superfine sugar, divided

• 1 c. sifted flour

• 10 egg whites

• 1 1/4 tsp. cream of tartar

• 1 1/2 tsp. vanilla extract

In large bowl, sift together 1/2 cup sugar with 1 cup flour. Set aside. In another bowl, beat egg whites until foamy. Add cream of tartar; continue beating until soft peaks form. Add remaining 1/2 cup sugar, 2 tablespoons at a time, beating just until stiff peaks form. Fold in flour mixture, 1/2 cup at a time. Fold in vanilla extract.

Pour batter into ungreased 10-inch tube pan, spreading evenly and deflating any large air pockets with knife blade. Bake 40 minutes in preheated 350 degree oven, or until cake is lightly browned and springy. Invert pan and let cake cool 40 minutes before removing from pan.

[Jolie Rouge]

POUNCE !!

POUNCE !!

POUNCE !!

POUNCE !!

POUNCE !!

POUNCE !!

POUNCE !!

POUNCE !!

POUNCE !!

POUNCE !!

POUNCE !!

POUNCE !!

POUNCE !!

POUNCE !!

POUNCE !!

POUNCE !!

POUNCE !!

POUNCE !!

POUNCE !!

POUNCE !!

POUNCE !!





mailed a teeny, tiny, itty bitty package today ....
need the tracking number ?

[the fugative]

AAAAAAAAHHHHHH That Felt Good


Hope not (Tracking No that is) but Just in case E-mail me


BTW





POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE

[Jolie Rouge]

missed ya '


You missed the Ballad of the Beta and the Bubble Bath ...
The Saga of Stumpy, and tsquared had a dentist appointmnet. Nothing else much going on at BBS. I just found out that our friend in Kuawit is coming home (to the US ) next week ! YEAH !

[Jolie Rouge]

*~**~* A WORD FROM THE KITCHEN *~*~*~

Well a little about my trip....Resort was beautiful and had everything we could want but we still ventured out a bit to check out some sights and do some water stuff. Lots of pool, pool and more pooltime and came back with a great tan ..that high spf# kept the burn at bay ;o) I skipped the dive instruction (something I've really always wanted to do) and instead opted for these individual "bubble subs" so everyone in the group could go and we saw what I would have on a dive anyway. I've never heard of these before
but they were so cool and even people who have never swam could do it. It was like a mini scooter under the water you could operate yourself (only 2 knots folks) and there was an oxygen tank with an air bubble helmet on you. Since they are hard to explain just check out this link for where we went and scroll down to the bottom. One of our trip highlights! http://www.majesticholidays.com/tour...tuartcovet.htm

The food was awesome too and although a lot of it was international flare there was always plenty of island food and conch everywhere. Honestly we all kept eating it in fritters, cracked, salads etc... but I'm not sure if I liked it too much or not. Sort of like a bigger tougher calamari. Grouper was big too and boiled fish and Johnny cakes for breakfast. Sounds strange but was really quite good. This time I asked first if certain stuff on the buffet was for eating or "hands-off decoration purposes" and happily it was all for eating. It was always so beautifully set up though that you almost didn't want to touch it.

There are a ton of things I couldn't even remember but we all hot pretty hooked on those Johnny cakes. I always thought this was pancakes but this is sort of like a warm sweet cornbread but it is not as mealy...more like cake. Since we kept begging the cooks to make more that's my choice for today's recipe to share with you. Remember I'm a bread gal to this is perfect for me...c'mon you try it too. I'll keep some trip excerpts sprinkled in but don't want to drag on today.

Are Johnny Cakes the same thing as Corn Pone?

Yes. During colonial times, Johnny Cakes were common at every meal, not just breakfast. Many believe the original name was "Journey Cakes", because they were so portable and taken on so many journeys. It was very common for colonial pioneers to keep Johnny Cakes in their pockets.

Try them hot or cold, with butter and syrup.




JOHNNY CAKES FROM THE BAHAMAS

i cup flour
3/4 cup cornmeal
1 egg, beaten
5 tsp. baking powder
1/3 cup sugar
2 tbsp. vegetable oil
1 cup milk
1 tsp nutmeg
salt and pepper to taste

Preheat oven to 350 degrees. Mix all dry ingredients together in a bowl. Mix egg, milk and oil to dry mixture and blend well. Pour into square baking pan and bake 30-35 minutes.

Yield: 6-8 Servings

[the fugative]

Originally posted by Jolie Rouge
missed ya '


You missed the Ballad of the Beta and the Bubble Bath ...
The Saga of Stumpy, and tsquared had a dentist appointmnet. Nothing else much going on at BBS. I just found out that our friend in Kuawit is coming home (to the US ) next week ! YEAH !

Gee I missed all the fun

[Gumball1960]

Originally posted by FurgY
Hey Thanks! I still haven't used those darn grapenuts yet. LOL

You're welcome. I tried Grape Nuts once, never again though. WAY too salty for me. Ugh..

[Jolie Rouge]

Lamb Stew

2 tablespoons olive oil
2 pounds boneless lamb shoulder
1 onion, chopped
1 carrot, chopped
2 tablespoons flour
4 cups beef broth
1/2 cup dry white wine
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 pound small new potatoes
1 cup peas
Salt and pepper

Brown lamb in oil over medium-high heat.
Add the chopped onion and carrot. Saut? for a 3 to 4 minutes.
Add the flour and stir for 2 to 3 minutes.
Add the stock, wine, garlic and oregano. Then, bring to a boil.
Add salt and pepper to taste.
Simmer for 1 1/2 hours.
Add the potatoes and simmer for 5 minutes.
Add peas and simmer for 5 minutes, or until all vegetables are tender.


Tips & Timing: You may prepare the whole stew ahead and reheat it to serve without its losing flavor. For a hearty comfort-food meal, serve the stew with fresh French or Italian bread.

[Jolie Rouge]

Pork Stuffed Leg of Lamb

1 Tablespoon dry mustard
1 Tablespoon lemon juice
2 teaspoons salt
1/2 teaspoon crushed dried thyme leaves
1/2 teaspoon crushed dried rosemary leaves
1/2 teaspoon crushed dried marjoram leaves
1/4 teaspoon pepper
1 clove garlic
1 leg of lamb, 6 to 8 pounds, boned (not tied)
1 pork tenderloin, about 1 pound
1/4 cup water
2 Tablespoons flour

Mix mustard, lemon juice, salt, thyme, rosemary, marjoram, pepper, and garlic. Brush mixture inside leg of lamb.
Place tenderloin inside lamb. Wrap lamb around tenderloin and tie securely.
Insert meat thermometer so tip is in center of pork tenderloin. Place meat on rack in open shallow roasting pan. Do not cover.
Roast at 325 degrees until thermometer registers 170 degrees (2-1/2 to 3-1/2 hours). Remove roast from oven; let stand while preparing gravy.

Skim off fat. Add enough water to meat juices to measure 1-3/4 cups. Shake an additional 1/4 cup water and 2 Tablespoons flour until smooth. Stir into drippings. Heat to boiling, stirring constantly. Boil 1 minute.