Kai's "Old-Fashioned" Recipe Thread

[the fugative]

Strawberry Cream Slice


Pastry cream:

• 6 egg yolks

• 1/2 c. superfine sugar

• 3 tbsp. flour

• 1 c. milk

• 1 c. heavy cream

• 2 tsp. vanilla extract

Sponge cake:

• 3 eggs

• Nonstick vegetable oil spray or vegetable oil

• 3/4 c. superfine sugar

• 1/4 c. warm water

• 1 tsp. vanilla extract

• 1 c. flour

• Pinch salt

• 1 tsp. baking powder

Berries::

• 1 lb. (1 pint) strawberries, hulled and cut in two or four

• 1 tsp. superfine sugar

Prepare the pastry cream: In a large bowl, whisk together the 6 egg yolks and 1/2 cup sugar until creamy. Stir in the 3 tablespoons of flour and set aside. In a heavy-bottom saucepan, combine milk and cream and place over medium-high heat until steaming. Pour mixture into the yolk mixture and whisk until smooth. Pour mixture back into saucepan and place over medium-low heat. Whisk gently until thickened to a soft custard, 2 to 3 minutes.

Remove from heat and whisk in the 2 teaspoons of vanilla extract. Immediately cool custard by pouring into a bowl set in a basin of cold water. Rinse a sheet of parchment paper under water, wring out or wipe dry, and place on surface of custard to prevent a skin from forming.

Prepare the sponge cake: Preheat oven to 375 degrees. Place the 3 eggs, in their shells, in a mixing bowl filled with warm water for 10 minutes. Meanwhile, lightly oil bottom, sides and rim of an 18-by 13-inch jellyroll pan, and line with parchment paper.

Remove eggs, discard water and dry the bowl. Crack eggs into the warm bowl and beat with an electric mixer at low speed until frothy. Gradually add the 3/4 cup of sugar. Continue to beat until mixture increases in volume and texture becomes like a thick mousse. Slowly beat in the warm water and the teaspoon of vanilla.

Stir together the cup of flour, salt and baking powder until well mixed. Gently fold flour mixture into egg mixture. Pour and scrape into jellyroll pan and bake until the sponge cake has risen evenly and is golden brown, but still tender, about 15 minutes. Remove from heat, allow to cool, and turn out onto serving platter.

To assemble: In a small bowl combine the strawberries and the teaspoon of sugar. Stir until berries are evenly coated and shiny. Spread sponge cake evenly with cooled pastry cream. Arrange strawberries, cut side down, over the surface. Cut into rectangles and serve immediately.

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[Smile00]

These taste almost like the ones from Red Lobster... except without 5 lbs of butter on each biscuit...lol.

Take 1 box of Jiffy Buttermilk Biscuit Mix.

Prepare according to the instructions.

Add 1 or 2 large handfuls of yellow cheddar cheese. Mix just enough to incorporate the cheese into the biscuit batter.

Spray muffin trays with non stick spray or grease with shortening. If you really don't want to clean... you lazy person you (LOL) just use cupcake cups.

Plop batter into the trays.

Bake according to the Jiffy box.

Enjoy!

If you like yours extra buttery, just brush the biscuits with butter before and during the baking.

[Gumball1960]

Crock Pot Ravioli Casserole

1 pkg frozen chopped spinach - (10 oz)
1 pkg twisty noodles - (8 oz)
1 lb hamburger
1/2 lb Italian sausage
1 onion finely chopped
2 TBS oil
2 can tomato sauce - (8 oz)
1 Tsp salt
1 Tsp oregano
1/2 cup Parmesan
1 cup shredded Monterey Jack cheese - (4 oz)
3 green onions chopped

Defrost spinach . Squeeze dry. Cook noodles in boiling, salted
water until tender. Drain. Brown meats and onion in oil until crumbly.
Add tomato sauce , salt and oregano . Cover. Simmer 30 minutes.
Mix in spinach. Turn crock pot on HIGH after buttering bottom and sides.
Spoon half the noodles into the buttered crock pot. Top with half of meat
mixture and half the Parmesan cheese . Cover with layers of remaining noodles,
meat and Parmesan cheese. Sprinkle with Jack cheese and green onions.
Cook on HIGH for one hour.

Serves 8

[Gumball1960]

Zucchini Bread

3 eggs
1 cup oil
2 cups sugar
2 cups grated zucchini squash
3 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon soda
3 teaspoon cinnamon
1/4 teaspoon baking powder
1/2 cup nuts

Beat eggs, add oil, sugar, vanilla & squash. Mix together with a spoon
Add the dry ingredients. Flour, salt, soda ,cinnamon, baking powder
Fold in nuts. Makes 2 bread baking pans.

Bake 325 degrees 1 hour or test with a tooth pick (must come out clean)

[Smile00]

Jolie,

Thank you for the wonderful recipes. Especially the veggie ones! I love vegetables and I am always looking for new tasty recipes.

Here's a recipe for the kids who hate to eat carrots. Believe me this bread is soooo good that they won't ask what's in it.

Bread machine recipe. But if you want to make the dough by hand it'll work just fine.

makes 1 small loaf or if you like you can make 2 or 3 mini loaves.

1/2 c. water, 2 tsp. vegetable oil, 1/3 c. grated carrot (if you think your kids might notice the grated carrot...you can try pureeing it), 1 tbsp brown sugar, 2/3 tsp. salt, 2/3 c. oats (not quick oats), 1/3 c. whole wheat flour, 1 c. bread flour, 2 tbsp nonfat dry milk, and 2 1/2 tsp. yeast.

combine ingredients. knead into a smooth non sticky dough on a floured board. grease or spray loaf pans. bake at 350 degrees until golden brown and you hear a hollow sound when you knock on it with your fist.

[the fugative]

Pasta With Green Beans, Potatoes and Pesto


• 2 c. tightly packed basil leaves

• 1/2 lb. green beans, trimmed

• 1/2 lb. new potatoes, peeled

• 2 cloves garlic, peeled and chopped

• 3 tbsp. pine nuts

• 1/2 tsp. sea salt or kosher salt

• 1/2 c. extra-virgin olive oil, preferably Ligurian (or another mild and fruity oil)

• 1/3 c. Parmigiano-Reggiano cheese, grated

• 1/3 c. Pecorino Sardo or Romano cheese, grated

• Freshly ground black pepper

• 12 oz. tagliatelle pasta (or linguine)

Clean the basil with a slightly moist paper towel rather than dousing the leaves in water. Boil water in a medium pot. Cook green beans for about 3 minutes. Remove with a slotted spoon. In the same water, boil potatoes until tender, about 7 to 12 minutes. Drain, cool and slice.

Place garlic, pine nuts and salt in processor and blend to a paste. Add basil and blend, drizzling in oil as you go, until smooth. Transfer to a large serving bowl and stir in 1/4 cup of each of the cheeses, then add the rest to taste. Stir in black pepper to taste.

Meanwhile, bring a large pot of salted water to a boil. Cook pasta until tender, about 8 to 10 minutes. Drain slightly and place in the pesto bowl (still dripping). Add the beans and potatoes, and toss. Season to taste with salt and pepper and serve immediately.

Variations:

• Toast the pine nuts if you want a smokier pesto, or use walnuts if you prefer their "meatier" flavor.

• For a slightly thinner sauce, drain the pasta thoroughly and mix 2 tablespoons of the pasta water with the pesto before tossing it with the pasta and vegetables.





Zucchini Fritters


• 1 lb. small zucchini

• 1 1/2 tsp. sea salt or kosher salt

• 1/2 c. finely chopped Italian parsley

• 1 clove garlic, minced

• 1 tbsp. grated lemon zest (yellow part of rind)

• Table salt

• 1/2 tsp. freshly ground black pepper

• 2 eggs, lightly beaten

• 1/2 c. flour

• 1/2 c. extra-virgin olive oil

• Lemon wedges, for serving

Soak the zucchini in a bowl of cold water with a little coarse salt for 30 minutes. Finely chop the parsley with the garlic and transfer to a medium bowl. Stir in the lemon zest.

Drain the zucchini, rinse and pat dry. Grate the zucchini coarsely and add to the parsley mixture. Season with table salt and pepper. Stir in the eggs and the flour, and mix thoroughly.

In a large heavy skillet, heat the oil until it ripples. Spoon heaping tablespoons of the zucchini mixture into the skillet, about 4 inches apart, flattening each mound gently to form a 3-inch pancake. Cook on medium-high until golden, turning once, 1 to 2 minutes per side. Transfer fritters to a large plate lined with paper towels and keep them warm. Repeat the process, stirring the batter between batches.

Arrange the fritters on a warm platter and serve, sprinkling with a bit of coarse salt and accompanied with lemon wedges.

[Smile00]

Originally posted by the fugative
Scrapple: Had it (dinners and other occasions when a kid)


Headcheese: Had it (my dad loves this stuff made sandwiches of it when i was a kid)



Scrambled Eggs With Calf's Brains: Absoulutely Refused to eat it
(mom like this, couldn't understand why I refused to even try it)

Fried Liver Sausage & Mush sh*t Had it ( UGH)


heart, tongue Had it (sandwiches for school were made from this)



My folks Philosophy was waste not want not.

lol.... More like waste not want puke on the floor. Anyway, some of that stuff would make me sick just by looking at it. Especially the calf's brains...YUCK!

[Gumball1960]

FETTUCCINE WITH SHELLFISH, TOMATOES, OLIVES

6 tbsp. olive oil
2 lbs. ripe tomatoes, peeled and chopped
3 tbsp. drained capers
2 tbsp. chopped anchovies
1 tbsp. chopped garlic
3/4 lb. med. shrimp, peeled
1/2 lb. sea scallops, halved
2 tbsp. chopped, pitted Kalamato olives
1 lb. fettuccine
Light red wine like a beaujolias or Garbaresco

Heat 4 tablespoon oil in heavy large skillet over high
heat. Add tomatoes, capers, anchovies and garlic and cook
until tomatoes release their juices and mixture thickens, about 10 minutes.
Add shrimp and scallops and saute until cooked through about 2 to 3 minutes.
Meanwhile, cook pasta in large pot, until al dente drain and transfer pasta to bowl.
Toss with 2 tablespoons oil. Add pasta
to seafood mixture and toss to heat through. Serve.
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PENNE WITH BASIL, PLUM TOMATOES & SALT CURED OLIVES

1 lb. penne pasta
8 plum tomatoes
1/2 c. salt cured olives (black)
1 bunch fresh basil
3 cloves fresh garlic, peeled
1 tbsp. olive oil
1 tbsp. balsamic vinegar

Wash and dry basil leaves. Place them in a food processor
with garlic, olive oil and vinegar. Process until smooth,
3-4 seconds. Cook penne in boiling water; drain. Add basil
mixture to penne. Stir and keep warm on stove. Slice plum
tomatoes lengthwise in 1/8 inch pieces. Pit and slice olives.
Heat tomatoes and olives together in separate skillet.
Cook over medium heat 3 minutes. Toss tomatoes and olives
in with penne mixture. Serve with freshly ground pepper and
grated cheese.
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GARDEN ZUCCHINI BISQUE

2 tbsp. butter
2 c. (2 med.) sliced 1/8" zucchini
1 c. sliced 1/4 mushrooms
1/2 c. (1 med.) chopped onion
1/4 c. fresh parsley
3 tbsp. butter
3 tbsp. flour
10 3/4 oz. can chicken broth
1/4 c. whipping cream
Pinch of pepper

In 3 quart saucepan melt 2 tablespoons butter; add zucchini,
onions, mushrooms and parsley. Cook over medium heat, stirring
occasionally until vegetables are crisply tender (6-8 minutes).
Meanwhile, in 2 quart saucepan melt 3 tablespoons butter over
medium heat; stir in flour until smooth and bubbly (1 minute).
Add chicken broth; continue cooking, stirring occasionally,
until soup is thickened (5-7 minutes). Stir in cream, pepper and
zucchini mixture. Continue cooking until heated through (5-6 minutes).
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STRAWBERRY SPINACH

2 bunches spinach, cleaned
1 pt. strawberry halves

--DRESSING:--

1/2 c. sugar
2 tbsp. sesame seed
1 tbsp. poppy seed
1 1/2 tsp. minced dried onion
1/4 tsp. paprika
1/2 c. oil
1/4 tsp. Worcestershire sauce
1/2 c. cider vinegar

Mix dressing - allow to stand a few hours in refrigerator.
Toss lightly with spinach and strawberries.
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CABBAGE BORSCHT

1/3 c. butter
1 c. chopped onion
3 carrots, chopped
1 (28 oz.) can (796 mL) tomatoes
6 c. shredded cabbage
1 beet, scrubbed and trimmed
8 c. boiling water
1 1/2 tsp. salt (approximately)
6 potatoes, diced
1 c. whipping cream
1/2 c. chopped sweet green pepper
2 tbsp. chopped fresh dill
Pepper

In large skillet over medium heat, melt butter. Cook
onion and carrots, stirring often, until onions are
softened, 3 to 5 minutes. Add tomatoes; crush with
spoon. Bring to boil. Reduce heat to medium; cook,
stirring until thick, for about 15 minutes. Add cabbage;
cook until tender-crisp, about 8 minutes. Set aside.
Meanwhile, in large saucepan, cook beet, covered, in
boiling water and salt, until tender, about 30 minutes.
Add potatoes; cook, covered for about 10 minutes or until
tender. Using slotted spoon, transfer half of the potatoes
to bowl. Add cream to potatoes in bowl; mash until smooth.
Remove beet; peel and grate. Add reserved tomato mixture to
pan of potatoes. Heat through. Gradually stir in potato-cream mixture,
green pepper, beet and dill. Heat through without
boiling. Season with salt and pepper to taste.
Makes 12 servings.

[the fugative]

Insalata Caprese



• 2 large, very ripe tomatoes

• 1 tsp. sea salt or kosher salt

• 1/2 tsp. sugar

• 10 oz. buffalo-milk mozzarella cheese

• 1/4 c. extra-virgin olive oil

• Freshly ground black pepper

• Balsamic vinegar, optional

• 8 good-sized basil leaves

Cut tomatoes into slices about 1/2-inch thick. Set on a plate and sprinkle with salt and sugar. Let stand 15 to 30 minutes. Slice mozzarella between 1/4-and 1/2-inch thick and place atop tomato slices. Drizzle with olive oil and black pepper.

If desired, drizzle 2 to 3 drops of balsamic vinegar on each stack. Place a basil leaf atop each stack and serve.




Spicy Tomato Sauce


1/2 c. extra-virgin olive oil

• 2 c. coarsely chopped yellow onions

• 4 lb. ripe plum tomatoes; skinned and seeded

• 2 (6-oz.) cans tomato paste

• 2 tbsp. minced fresh basil

• 1 tsp. dried oregano

• 1 tsp. coarse or sea salt

• 1 tbsp. freshly ground black pepper

• 5 c. water

• 5 garlic cloves, minced

• 1/2 c. finely chopped Italian parsley

Heat the olive oil in a large, deep pot. Add onions and cook, covered, stirring occasionally, over low heat until tender, about 25 minutes. Add tomatoes, tomato paste, basil, oregano, salt and pepper. Bring to a simmer for about 10 minutes, stirring occasionally. Add the water and cook very slowly, uncovered, for 3 hours.

Stir in the garlic and parsley and simmer for another 5 minutes. Taste and correct seasoning if necessary. Use immediately, or cool to room temperature before covering. Refrigerate or freeze.



Peperonata


Note: This can be served as an antipasto, side dish, relish for grilled fish or meat, or as a pasta topping (in which case the vinegar should be omitted). This dish will keep in the refrigerator for up to 5 days


• 1/2 c. extra-virgin olive oil

• 1 large clove garlic, minced

• 1/4 tsp. dried red pepper flakes

• 1 red bell pepper, cut into 1-in. cubes

• 1 yellow bell pepper, cut into 1-in. cubes

• 1 orange bell pepper, cut into 1-in. cubes

• 1 purple onion, cut into 1-in. cubes

• 6 Roma tomatoes, peeled, seeded and cut into 1/2-in. cubes

• 1 tbsp. red-wine vinegar

• 1/2 tsp. sea salt or kosher salt

• 16 fresh basil leaves, torn

Heat olive oil on medium-high in a 3-quart sauté pan. Add the garlic and dried pepper flakes, and cook for 1 minute. Stir in the peppers and onion and cook for 15 minutes, stirring often.

Add the tomatoes and reduce the heat to medium-low. Cover and cook for 30 minutes. Uncover the pan, add the vinegar, salt and basil, and increase the heat to medium-high. Cook for 5 minutes. Cool to room temperature before serving.





Caponata



Note: This is usually served as an antipasto or a relish for grilled or roasted fish; it keeps for several days in the refrigerator and improves as the flavors marinate.


• 3 medium-size eggplants, cut into 1/2-in. cubes

• 2 tbsp. salt

• 1/4 c. plus 3 tbsp. extra-virgin olive oil, divided

• 1 celery heart, finely chopped

• 2 medium onions, sliced fairly thinly

• 1 (16-oz.) can Italian tomatoes (peeled, seeded) with juice

• Salt and freshly ground black pepper

• 1/2 c. red-wine vinegar

• 1 tbsp. sugar

• 1/2 c. pitted green olives, quartered

• 1/2 c. capers

Salt eggplant cubes and place in a colander for 1 hour. Squeeze and pat dry. Do not rinse off salt.

Heat 3 tablespoons oil in sauté pan over medium heat. Pan-fry eggplant in batches until golden-brown. Drain on paper towels. Then sauté celery in the same oil until golden. Drain on paper towels.

Wipe out pan and add 1/4 cup fresh oil. Sauté onions until golden. Add tomatoes, season with salt and pepper and simmer for 15 minutes.

In another pan, heat vinegar and dissolve sugar in it. Remove from heat and marinate olives and capers in mixture for 15 minutes. Fold eggplant, celery and tomato-onion mixture into marinade. Return to medium heat and simmer until eggplant is very tender, about 15 to 20 minutes. Let flavors blend for a few hours or overnight. Serve chilled or at room temperature.






HiYa Gummi

HiYa Jolie

HiYa Smile

[Smile00]

Originally posted by unicorn9149
Chort - What no potato recipes?

LOL Here's one for you. Take one potato. wash potato. cut a + in the potato. nuke until done...time will vary depending on type and size of the potato.

BTW, your cupcake recipe sounded really good. I'll have to give it a try. Keep up the good work.

[Gumball1960]

BREAD - CHEESE SOUFFLE

16 slices bread, cubed
12 oz. cheddar cheese, grated
6 eggs
1 tsp. salt
2 c. milk
1/2 c. butter, melted

Alternate layers of bread and cheese in large ungreased
casserole. Mix beaten eggs, milk and salt an pour over.
Pour on melted butter. Let stand overnight or several hours.
Bake at 350 degrees for 50 minutes.
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PIZZA BREAD

1 lb. ground beef
2 tsp. minced onion (or 1/2 c. chopped onion)
1 tsp. garlic salt
1/2 tsp. pepper
1 1/2 tsp. each oregano, basil & thyme
2 c. mozzarella, grated
2 1/2 c. tomato sauce

Cook meat, onions and garlic salt until browned.
Add spices and tomato sauce. Toast bread. Spoon on
meat mixture. Sprinkle on cheese. Put in 400 degree oven
until cheese melts. Add sliced ripe olives and mushrooms
if desired.
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CALZONE

1 loaf frozen bread dough, thawed completely (6 to 8 hrs.)
1 pkg. (10 oz.) frozen chopped spinach, thawed & drained
1 tsp. Parmesan cheese
2 tbsp. oil
Garlic powder
Salt & pepper
1 pkg. (8 oz.) shredded Mozzarella cheese
1/2 lb. stick pepperoni (sliced lengthwise at deli)
1/2 lb. boiled ham
1 egg

Roll out bread dough (approximately 12 x 12 inches).
Mix and spread on dough: spinach, oil, Parmesan cheese,
garlic powder, salt and pepper. Layer on spinach mixture:
pepperoni, boiled ham, Mozzarella cheese. Roll lengthwise,
place seam down on greased cookie sheet. Brush top with 1
egg mixed with 2 tablespoons water. Rise 15 to 30 minutes.
Make diagonal slashes on top of roll, not cutting through
the dough. Bake at 350 degrees for 40 minutes.
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ITALIAN WEDDING COOKIES

2 sticks softened butter or margarine
2 c. sugar
2 eggs
1 lb. ricotta cheese
4 c. sifted flour
1 tsp. salt
1 tsp. baking soda
2 tsp. baking powder

--ICING:--

1/4 c. soft butter
3 tbsp. milk
1/2 tsp. vanilla extract
1/2 tsp. almond extract
2 c. 10X sugar
Food coloring, if desired

Beat butter and sugar with mixer, add eggs and ricotta cheese. Slowly
add dry ingredients and mix well. Drop into balls on ungreased cookie sheet.
Bake at 350 degrees for 15 minutes. Cool. Frost with icing.
Makes 10 dozen.
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BEIGNETS

Salad oil for frying
1 c. all-purpose flour
4 tsp. sugar
1/4 tsp. nutmeg
1 c. water or milk
1/3 c. butter
1/4 tsp. salt
1 tsp. vanilla extract
4 eggs, at room temp.

In a large heavy skillet or deep-fat fryer, heat
3 inches oil to 350 degrees. Meanwhile, combine
flour, sugar and nutmeg, set aside. In medium saucepan
heat water or milk, butter and salt over medium heat
until boiling and butter is melted. Add vanilla, then
add flour mixture all at once. Stir briskly with a wooden
spoon until mixture leaves sides of pan and forms a ball.
Continue stirring a few minutes more to dry. Remove from
heat and beat until slightly cooled. Add eggs, one at a time,
beating well after each addition. Using 2 spoons, shape
a generous tablespoon dough into an oblong and drop into
hot oil. Fry 3 or 4 at a time, turning beignets as they
rise to the surface. Fry 3 to 4 minutes, until golden brown.
Drain on paper towels and sprinkle immediately with sifted
confectioners' sugar. Repeat with remaining batter.
Makes about 2 dozen beignets, 115 calories each.
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ORIENTAL HOT AND SOUR SOUP

3 (10 1/2 oz.) cans ready to serve no
salt chicken broth (may use homemade broth if desired)
1/2 c. sliced fresh mushrooms
1/2 tsp. ginger
1 skinned, boned, chicken breast half
1/3 c. canned bamboo shoots
3 tbsp. cider vinegar
3 tbsp. soy sauce
1/2 tsp. hot sauce
1/8 tsp. black pepper
1 egg white, slightly beaten
1/4 c. sliced green onions
1 tbsp. cornstarch
1/4 c. water

Slice chicken breast into thin strips. Cut bamboo
shoots into very thin strips. Combine chicken broth,
fresh mushrooms and ginger in a large saucepan; bring
to a boil. Add chicken and simmer 10 minutes. Add bamboo
shoots and simmer 5 minutes more. Add vinegar, soy sauce,
hot sauce, and pepper. Return to a boil. Slowly pour egg
white into soup, stirring constantly. The egg white forms
lacy strands as it cooks. Stir in green onions. Combine
cornstarch and water in a small bowl. Add to soup, stirring
constantly and return to a boil. Boil 1 more minute.
If desired, 1/4 cup fresh snow peas pods may be added
at the same time as the green onions. The amount of hot
sauce may be varied according to taste.
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