Kai's "Old-Fashioned" Recipe Thread

New Potato Salad with Herbs and Green Beans


2 1/2 lb. new potatoes, cleaned but not peeled

• Fine sea salt

• 2/3 lb. green beans

• A large handful of chopped mixed fresh herbs, such as mint, thyme, parsley and/or basil

• 2 cloves garlic, peeled and crushed

• 2 tbsp. capers, drained

• 1 tbsp. freshly grated lemon zest

• 1/2 c. extra-virgin olive oil

• 3 to 4 tbsp. fresh lemon juice

• Freshly ground pepper

• Edible flowers, optional

In a large saucepan over high heat, cover potatoes with water, add salt and bring to a boil. Cook for approximately 15 minutes, until potatoes are tender but still firm in center (use a fork to check for doneness). Drain potatoes and allow to cool slightly, then cut them in half and place them in a large bowl.

While potatoes are cooking, cook beans in lightly salted boiling water for 4 to 5 minutes, until just tender. Drain. Add beans to warm potatoes, then add herbs, garlic, capers and lemon zest.

In a measuring cup, combine olive oil and lemon juice and pour over potatoes, tossing to mix well. Season with salt and pepper. Let stand for a few hours at room temperature so that herbs have time to flavor potatoes. Sprinkle with edible flowers, if desired, and serve.

:D

PINEAPPLE GRILLED KEBOBS

~*~*~*~*~*~*~*~*~* {{ in case jaybird is missing her island paradise ...}} ~*~*~*~*~*~*~*~*~*


1 Fresh pineapple
1/4 c. honey
2 tbsp. butter
1 tsp. cinnamon

Combine honey, butter and cinnamon. Pare and cut fresh pineapple into long wedges. Grill over medium heat 15 minutes basting with sauce. Turn frequently.


PINEAPPLE TIPS:

* What to look for when buying:

Pineapples are a versatile, sweet & acidic, fruit. Look for a pineapple that seems heavy for its size. Pull out a leaf located at the bottom of the pineapple's crown. If the leaf pulls out easily, the pineapple is ripe. Do not buy a pineapple that has been bruised or has browning leaves.


* Storing:

Do not refrigerate a whole pineapple; instead keep it at room temperature. Prepare a whole pineapple within 2 days after purchasing. Fresh pineapple that has been sliced, peeled, or otherwise prepared can be sealed in an airtight container and refrigerated for 2-3 days.

Picnic Potato Salad

6 medium boiling potatoes
2 small onions, minced
3 sweet pickles, minced
1 jar (2-ounce) pimientos, drained and minced
Salt and pepper
Mayonnaise
1 teaspoon prepared mustard


Boil unpeeled until just tender. When cool, peel and cut into bite-sized pieces. Combine with onions, pickles, pimientos, salt and pepper. Flavor the mayonnaise with mustard and mix enough into the potato mixture to bind it.




LUAU PORK TERIYAKI


1 1/2 pound Pork, lean boneless
1/2 cup Teriyaki sauce
1/2 teaspoon Ground ginger
1 cup Rice, raw
1 cup Pineapple, sliced in syrup
1/4 Green onion, finely chopped
1/4 Garlic powder

Cut Pork into slices about 1/4 inch thick. Drain pineapple, reserving all syrup. Blend syrup, teriyaki Sauce, Green Onions, Ginger and garlic powder: pour over Pork and pineapple. Cover and refrigerate at east 1 hour. Meanwhile, cook rice according to package directions and prepare grill. Remove Pork from marinade and grill about 5 inches from hot coals for about 5 minutes on each side or until completely cooked. Pour pineapple and remaining marinade into large skillet. Bring to a boil for 1 minute (when using leftover marinades as a sauce on cooked meat, this must be done before serving to ensure food safety.) Remove from heat and serve Pork with sauce and pineapple over rice.

PINEAPPLE-ORANGE CREAM CAKE

1-15 1/4 oz can of crushed pineapple (in juice)
1-18.25 pkg. yellow cake mix
1-11 oz. can mandarin oranges (in light syrup drained)
1/2 cup egg substitute
1/2 cup fat-free mayo
cooking spray
1-12 oz.container of fat free whipped topping
1-1 oz pkg. sugar free instant pudding

Preheat oven to 350*. Drain pineapple, reserving juice; set aside.
Combine pineapple juice, cake mix, oranges, egg substitute and
mayo in a bowl. Beat with mixer until well blended. Pour into
sprayed pan (13X9) and bake for 35 minutes or until toothpick
comes out clean when inserted. Combine pineapple, whipped
topping and pudding and beat with mixer. Spread over cake.
Refrigerate.

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Shepherd's Pie

1 large onion, quartered and sliced
2 tablespoons butter or margarine
2 cups diced leftover roast beef
2 cups brown or beef gravy, leftover or prepared from mix
1/2 cup sliced or diced cooked carrots
1 cup frozen peas, cooked/ or 1 1/2 c. green beans
salt and pepper, to taste
1 egg yolk
2 cups leftover mashed potatoes

Melt butter in a heavy skillet over medium heat; add
onions. Sauté onions until tender; add diced beef, gravy,
carrots, and peas. Heat through; season with salt and pepper,
to taste. Transfer to baking dish. Beat the egg yolk into
potatoes and spoon potatoes over the shepherd's pie meat
and vegetables (press potatoes through a pastry tube, if desired).
Bake shepherd's pie at 400° for about 30 minutes, or until
mashed potatoes are browned and gravy is bubbling.(serves 4)

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No-Fat Old Fashioned Apple Cake

2 1/2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
2 1/4 teaspoons cinnamon
1/4 teaspoons ground nutmeg
1/8 teaspoon mace
1 egg
2 egg whites
1 teaspoon vanilla
1/2 cup applesauce
1/2 cup buttermilk
1 1/2 cups tart apples; diced
1/2 cups raisins
brown sugar

Sift together flour, sugar, baking soda and spices. In
mixer bowl put egg, egg whites, vanilla, apple sauce and
milk. Mix with electric mixer. Gradually add dry ingredients,
blending well. Stir in apples and raisins by hand. Pour batter
into 8 x 8 pan that has been sprayed with non stick spray
Sprinkle with brown sugar. Bake in preheated 350 degree
oven for approx 50 minutes.

Serves 9

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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.

Sugar Free Version: Use your favorite sugar substitute.

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FARFALLEL SALAD with LEMON MINT DRESSING

This salad is perfect for a buffet table or as a main meal served
with fresh fruit and crusty Italian

bread. Dried mint doesn't have much flavor, so use fresh leaves.
Dressing:

juice of 2 medium lemons
1 large garlic clove, crushed
1 Tbs safflower oil
1 cup coarsely chopped fresh mint leaves
1/2 tsp. chopped fresh oregano, or 1/4 tsp. dried
1/4 tsp. freshly ground black pepper

Salad:
1 medium cucumber, peeled, seeded, and coarsely chopped
1 large tomato, seeded and coarsely chopped
1 medium green bell pepper, seeded and diced
1 lb. whole grain farfalle pasta (bow ties), cooked, drained, rinsed, and cooled

1. Make the dressing by combining the lemon juice, garlic,
and oil in a small bowl. Add the mint, oregano, and black
pepper, and mix thoroughly. Set aside.

2. Combine the vegetables and farfalle in a large serving
bowl. Add the dressing, mix well, and serve.

Serves 4.

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LEMON SESAME CHICKEN

The sesame seeds add a nutty crunch to this oven-fried chicken,
while the yogurt keeps it moist.

1 free-range chicken (3 lbs.), skinned and cut into pieces
1 cup plain nonfat yogurt
1/2 cup whole wheat bread crumbs
1/2 tsp. dried thyme
1/2 tsp. paprika
1/4 tsp. freshly ground black pepper
1/4 cup sesame seeds

1. Rinse the chicken pieces under cold water and pat dry
with paper toweling.

2. In a large bowl, combine the lemon zest, lemon juice,
and yogurt, mixing well. Set aside.

3. On a large plate, combine the bread crumbs, seasonings,
and sesame seeds. Coat the chicken pieces with the yogurt
mixture, then roll in the bread crumbs.

4. Place the coated chicken pieces on an ungreased medium-sized
baking pan and bake in a 350F oven for 1 hour, or until the
chicken is cooked through. Serves 4.

Make this and you will never eat that "Blue Box" stuff again ...


Home-Style Macaroni and Cheese

1 (7-ounce) package elbow macaroni
1/4 cup (1/2 stick) butter
3 Tablespoons flour
2 cups milk
8 ounces cream cheese, softened
1 Tablespoon Dijon mustard
Salt and pepper to taste
8 ounces sharp Cheddar cheese, shredded
2 Tablespoons parsley, chopped

Cook the macaroni using the package directions; drain. Melt the butter in a large saucepan over medium heat. Stir in the flour. Cook until smooth and bubbly, stirring constantly. Stir in the milk, cream cheese, Dijon mustard, salt and pepper. Cook for 3 minutes or until thickened, stirring constantly. Stir in the macaroni and Cheddar cheese. Spoon into a 2-1/2-quart baking dish sprayed with nonstick cooking spray. Sprinkle with the parsley. Bake at 400 degrees for 20 minutes or until golden brown.

SERVES: 6 - 8

Red potato salad with grainy mustard dressing


1 1/2 lbs New red potatoes
1/2 cup Chopped scallions
1 cup Chopped celery
1/2 cup Sliced ripe olives

GRAINY MUSTARD DRESSING

1/2 cup Plain nonfat yogurt
3 tbsp Grainy mustard
1 tsp Chopped fresh dill
1/4 tsp Celery seed (optional)
1 tsp Chopped fresh basil, -OR-
1/4 tsp -Dried Basil
1/2 tsp Salt
Freshly grated black pepper
-- (to taste)

Place potatoes in a large saucepan with just enough water to cover.
Bring to a boil and cook until tender, about 8 to 15 minutes.
Drain and set aside until cool enough to handle.
Chop potatoes and mix with scallions, celery and olives.

To make dressing: in a small mixing bowl, whisk dressing ingredients.
Pour over salad and mix well.
Serve immediately or chill until serving.


:D


Watermelon-Glazed Chicken



Chicken and marinade:

• 1 1/2 c. pineapple juice

• 1/3 c. soy sauce

• 1 tbsp. grated fresh ginger

• 3 cloves garlic, minced

• 8 skinless, boneless single chicken breasts

Glaze:

• About 4 c. cubed, seeded watermelon to produce about 2 c. strained liquid)

• Juice of 1/2 lemon (1 1/2 tbsp. juice)

• 1 tbsp. grated lemon zest

• 3/4 c. white corn syrup

• 1/2 tsp. cinnamon

In a large bowl or sealable plastic bag, combine the pineapple juice, soy sauce, ginger and garlic. Add the chicken breasts, making sure liquid reaches all of them. Refrigerate, turning once or twice, at least 2 hours.

Meanwhile, prepare the glaze: In a food processor, purée the watermelon and strain to remove seed bits and pulp, pressing the liquid through the sieve. This should yield about 2 cups of liquid. Drink any extra

In a heavy saucepan, combine the watermelon liquid, lemon juice, lemon zest, corn syrup and cinnamon. Bring to a boil, reduce heat and cook at a low boil, stirring occasionally, about 20 minutes, until glaze is quite syrupy. Keep warm until serving.

Discard marinade and grill or broil chicken breasts 4 or 5 minutes per side until cooked through.

Coat each breast lightly with warm glaze and pass the remainder.


Note: The chicken marinates at least 2 hours




:D

Quote:

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Watermelon-Glazed Chicken

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mmmmmmmmmmmmmm ... sounds yummy !

Quote:

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Originally posted by Jolie Rouge
mmmmmmmmmmmmmm ... sounds yummy !

---

:D

Very Tasty


BTW


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

Shiver me timbers I like your new Avatar ;)

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

:p

LOL -- I have been in a bit of a mood lately ...

Let's see -- Michael broke his toe -- the dr. advice -- keep him off his feet for six weeks... :rolleyes: is an absolute JOKE ! Meg has an ear infection - Sharon took her and my niece swimming in a farm pond.... ( Dr, visit #2 with $$ RX. Mcdonalds overcharged my b-day party by about twenty dollars and after starting the party LATE the mamager was so intent on getting us out by 7:30 that he had the hostest taking food out of kids hands to throw it in the trash !

We have guests coming this weekend and I HAVE to clean house - and keep Michael off his feet and listen to Meg whine and help with the end of the year party for the Summer Session (they need me to Lifeguard) and Mark is working every available minute on Greg's Dodge Ram which blew the engine the DAY AFTER he bought it. So he has been gone every night... The brakes went out on the van $$$ and I have not mailed Janel -or- Paula's gift out which I really feel sh!tty about after reading the post someone made about the fabolouas gifts recieved from her very good friend ... :(


AAAAAARRRRRRRGGGGGGGGHHHHHH


So I have been a little tense and like the pirate - about to kill someone



Aren't you glad you live like a kazillion miles away ...

Potato Skins

8 large baking potatoes
Olive oil
1 cup Monterey Jack cheese, grated
1 cup cheddar cheese, grated
8 slices cooked crisp bacon, crumbled
1/3 cup scallions, chopped
Sour cream

Bake potatoes in the oven at 350 degrees for about 1 hour or until soft. Cut each potato in half and scoop out pulp of the potato. Brush inside of each potato jacket with olive oil and sprinkle with a small amount of salt. Return to the oven for 10 - 15 minutes to brown inside of the potato. Remove potatoes from the oven and place a mixture of cheeses, bacon and scallions in each jacket. Place in the oven one final time to melt cheeses. Serve with sour cream.



Grilled Italian Sausage with Peppers

2 pounds Italian sausage links, cut lengthwise
2 yellow peppers, seeded and sliced
2 red peppers, seeded and sliced
2 garlic cloves, minced
1/4 cup olive oil
1/4 cup fresh parsley, chopped
Salt and pepper to taste

Combine peppers, olive oil, garlic, parsley and salt and pepper and toss. Grill over medium-high heat for 5 - 8 minutes turning once. Remove from heat and grill sausages for 10 - 12 minutes or until no longer pink in the center. Place peppers over the sausages
and serve.



Pea Salad

16 oz. frozen peas
1/2 cup celery, chopped
1 small onion, chopped
1 8-oz. can water chestnuts, chopped
3 oz. real bacon bits
8 oz. sour cream
1/2 cup mayonnaise
1 package dry ranch dressing mix

Allow peas to thaw. Combine peas with remaining ingredients and chill for several hours before serving.


Double Chocolate Cookies

8 oz. semi-sweet chocolate squares
8 oz. chocolate chips
1 cup sugar
1/4 cup butter
2/3 cup flour
2 eggs
1/2 tsp. baking powder
2 tsp. vanilla
1 cup chopped walnuts or pecans
1/4 tsp. salt

Melt butter and chocolate squares in a saucepan and set aside. Combine eggs, sugar and vanilla; add melted chocolate and butter. Stir in flour, baking powder and salt followed by chocolate chips and nuts. Spoon onto a greased baking sheet and bake for 12 - 15 minutes at 325 degrees.