Kai's "Old-Fashioned" Recipe Thread

[the fugative]

HARVEST PITA POCKETS


1 carton (8 ounces) sour cream

20 basil leaves

1 teaspoon honey or sugar

½ teaspoon salt or to taste

Freshly ground pepper

1 tablespoon extra-virgin olive oil

1 onion, diced

2 cloves garlic, minced

1 eggplant, cubed

1 red or green bell pepper, diced

2 small zucchini, diced

2 large vine-ripened tomatoes, diced

1 cup torn spinach leaves

6 pitas, whole-wheat or regular

To make dressing: Combine sour cream, basil, honey, ½ teaspoon salt and pepper to taste in blender. Puree. Refrigerate until ready to use.

To prepare vegetables: Heat oil in medium pan over medium-high heat. Add onion and garlic. Cook for 3 minutes or until fragrant. Add eggplant and bell pepper. Saute for 8 minutes or until slightly softened. Add zucchini and tomatoes. Saute for 5 minutes. Add spinach. Heat for 2 minutes or until just wilted. Season with salt and pepper.

To stuff pitas: Place pitas in microwave oven. Cook on high for 10 seconds or until just warmed. Fill each pita pocket with vegetables. Spoon dressing to taste over vegetables.

[Advertisement]

[VenusA423]

Chicken with Peach Stuffing


1 can (15 1/4 oz) sliced peaches
4 boneless, skinless chicken breasts
2 Tbl vegetable oil
2 Tbl butter or margarine
1 Tbl brown sugar
1 Tbl cider vinegar
1/8 tsp ground allspice
1 pkg (6 oz) chicken stuffing mix


Drain & dice peaches, reserving syrup. Add enough water to the syrup to make 1 cup. Set peaches & syrup aside. In a large skillet brown chicken in oil. Add the butter, brown sugar, vinegar, all spice, & reserved syrup. Bring to a boil. Reduce heat; cover & simmer for 5 mins. Add the dry stuffing mix & diced peaches. Remove from the heat; cover & let stand for 5 mins.

[VenusA423]

Carne Guisada


3 lbs stew meat
1/4 cup water
salt & pepper to taste
2 cans Rotel
3 cloves garlic
1 cup chopped onion
1 diced bell pepper
1/2 tsp cumin
1/2 tsp oregano
1 tsp chili powder
3 Tbl flour

Place meat, water, salt & pepper in crockpot. Cook on HIGH for 1 1/2 hours.
Drain juice from Rotel into measuring cup. Add Rotel tomatoes, garlic, onion & bell pepper to crockpot stir well. Cook on HIGH for 30 mins.
Add cumin, oregano and chili powder.
Blend Rotel juice and enough water to make 1 cup liquid with the flour. Stir into the crockpot. Cook on LOW for 3 to 4 hours until sauce is thick.

Good on flour tortillas.

[lonesomedove]

I hope you all can help me. First I want to say that when I found your forum yesterday I thought I hit a gold mine for recipes and I was right! I also had many good laughs! This is the first time I have ever posted so I hope I am doing this right. I started reading your threads since the beginning and when I got to page 151 I realized I still had a year of posts to go so I thought I would try jumping in and asking for help. Hope you do not mind. I am looking for a recipe for something I bought in the food court of a craft show in Covington, Louisiana. I think it was called Shrimp boat. Anyhow it was similar to spinach dip only with shrimp in it and served hot.It was served in hawaian bread loaf. Do any of you know of a recipe similar to this? It was soooo good! Thanks for your help!

[the fugative]

For jaynbobbi



BLUEBERRY CHEESECAKE FUDGE


1/4 cup butter
2 1/2 cups granulated sugar
2/3 cup evaporated milk
12 ounces vanilla chips
3 ounces cream cheese, at room temperature
5 ounces Marshmallow Crème
1 1/2 cups dried blueberries
1 teaspoon vanilla extract
1 teaspoon butter flavoring or extract

Line a 9-inch square pan with aluminum foil and set aside.

Heat milk over medium heat until warm; add sugar. Bring to a rolling boil over medium-high heat while stirring constantly with a wooden spoon. Add Marshmallow Crème and butter. Return to a rolling boil for 5 1/2 minutes (start timing as soon as the rolling boil resumes).

Cut cream cheese into small dice, and add it to the boiling mixture about 1 minute before the end of the boil. If brown flecks begin to appear in the mixture, lower the heat a little. Remove from heat and add vanilla chips and blueberries. Stir until creamy and all chips are melted. Stir in vanilla extract and butter flavoring or extract. Mix thoroughly. Pour into prepared pan. Cool.

Remove from pan; remove foil, and cut into squares.




PECAN PRALINE FUDGE


1/2 ounce praline liqueur
1 cup pecans, chopped
1/4 pound butter
1 1/2 cups granulated sugar
5 ounces evaporated milk
1 (12 ounce) package Hershey's semisweet chocolate chips
1 tablespoon vanilla extract
1 (7 ounce) jar Marshmallow Crème

Line a 9-inch Pyrex dish with aluminum foil and set aside.

In a 2-quart heavy bottom pot, melt butter over medium-high heat. Add sugar and evaporated milk and blend well into butter. Bring to a rolling boil; reduce heat to simmer and simmer for approximately five minutes, stirring constantly. Be careful not to scorch butter as mixture will caramelize.

Remove from heat, using a large cooking spoon, stir in morsels, vanilla extract, Marshmallow Crème, praline liqueur and pecans, whipping constantly. Stir until mixture becomes creamy and slightly thickened. Pour into the Pyrex pan and allow to cool. Cut fudge into 1-inch squares and serve.



WALNUT TRUFFLE FUDGE


3 cups semisweet chocolate, chopped
1 (14 ounce) can sweetened condensed milk
Pinch of kosher salt (Be careful to only add very little, about
10 to 12 grains)
1 tablespoon kirsch or brandy (optional)
1/4 cup sweet butter
1 cup toasted chopped walnuts

Melt all ingredients in the top of a double boiler and whisk until well combined. Mix in nuts and pour into a 9-inch square cake pan lined with plastic wrap or aluminum foil. Refrigerate for 2 to 3 hours until firm.

Remove from pan and cut into 1-inch squares or diamonds. Serve at room temperature or slightly chilled in warm weather.

NOTE: This recipe can be made with any type of nut or add white chocolate chips or dried fruits.




CREAM FUDGE


3 cups granulated sugar
2 cups whipping cream
1 cup cornstarch
1/4 cup REAL butter
1/2 cup flour
2 cups whole pecans

Put sugar, whipping cream and cornstarch in a 3-quart saucepan. Clip a candy thermometer to the side of the saucepan. Cook to the soft-ball stage.

Remove from heat and add butter; beat for 5 minutes. Blend in flour and beat until creamy and thick. Add whole pecans. When thick, pour into a buttered 13 x 9-inch pan. Cool and cut.





Hints for Making Good Fudge

Fudge is made of sugar syrups and requires the use of a candy thermometer. Before making the candy, check your candy thermometer for accuracy by placing it in water and bringing the water to a boil. The thermometer should register 212 degrees F (100 degrees C). If the reading is higher or lower, take the difference into account when testing the temperature of a syrup.

To prevent sugary fudge, use a heavy saucepan with straight sides. Stir while mixture heats so candy will not stick and burn. For creamy fudge, remove sugar crystals from pan above the boiling level. To do this, wipe sides of pan with wet pastry brush OR use part of butter in the recipe to grease pan OR when candy boils, cover pan for 1 minute to allow steam to wash down the crystals.


These Help Any??

[the fugative]

Originally posted by lonesomedove
I hope you all can help me. First I want to say that when I found your forum yesterday I thought I hit a gold mine for recipes and I was right! I also had many good laughs! This is the first time I have ever posted so I hope I am doing this right. I started reading your threads since the beginning and when I got to page 151 I realized I still had a year of posts to go so I thought I would try jumping in and asking for help. Hope you do not mind. I am looking for a recipe for something I bought in the food court of a craft show in Covington, Louisiana. I think it was called Shrimp boat. Anyhow it was similar to spinach dip only with shrimp in it and served hot.It was served in hawaian bread loaf. Do any of you know of a recipe similar to this? It was soooo good! Thanks for your help!

Found a couple of Recipies not exact but close



Shrimp Boat


1 12" or 4 6" Boboli shells
1 tb Butter or margarine
1 tb Olive oil
2 tb Green onion; chopped
1 tb Parsley; minced
1/2 ts Basil leaves
1/2 ts Oregano leaves
1/4 ts Rosemary
10 lg Shrimp; cleaned
1 tb Lemon juice
4 oz Ricotta cheese
1/4 c Artichoke hearts; sliced

Heat butter and olive oil in skillet. Saute onion, parsley, garlic, basil, oregano and rosemary for 1 to 2 minutes. Add wine and cook, stirring frequently, until about 1/3 C of the mixture remains. Add the shrimp and cook until pink. Set aside. Combine lemon juice and ricotta cheese, spread in center of Boboli shell, leaving the edge uncovered. Top with artichokes and spoon half of the onion mixture over the artichokes. Arrange the shrimp on top in a pinwheel design. Spoon remaining onion mixture over the shrimp. Bake at 450 for 5 to 7 minutes or until Boboli is crisp. Garnish with parsley sprigs and lemon if desired.



AVOCADO SHRIMP BOAT



2 lg. ripe avocados
Lemon juice
2 med. tomatoes
1 tsp. sugar
1/2 tsp. salt
Pepper to taste
1/8 tsp. ground turmeric
1 tsp. chopped parsley
2 green onions, minced
Sprig fresh mint, chopped fine
1/2 tsp. cider vinegar
1/2 tsp. water
Dash of cayenne pepper
2 tbsp. French dressing
1 c. cooked shrimps
Watercress

Halve avocado and remove seeds. Scoop out pulp and dice. Put shell with lemon juice and set aside. Peel and chop tomatoes. Mix all remaining ingredients except shrimp and watercress. Pour over tomato and avocado pieces, mix carefully. Fold in shrimp. Pile mixture in avocado shells, top with water cress, sprigs and chill. Makes 4 servings.





Shrimp Salad

1 lb. medium 36/40 shrimp, thawed and peeled

1 tsp. salt 1 medium celery rib
1/3 cup mayonnaise
1 Tbl. lemon juice
paprika
salt

For variations, add:
1 medium scallion, minced
and/or
1 Tbl. chopped parsley

Also:
If you prefer a little less mayonnaise, substitute 3 Tbl. mayo, 1 Tbl. heavy cream.


In a medium saucepan, bring 1 tsp. salt and 3 cups of water to a boil.

Remove from heat and stir in shrimp. Cover and let stand for 5 minutes.

Strain shrimp and plunge into bowl of ice water to cool. After a minute or two, drain and repeat.

Chop celery into small dice. In separate bowl, combine chopped celery, mayonnaise, and lemon juice. Stir well.

Strain shrimp and pat dry with paper towel. Chop coarsely.

Add shrimp to mayonnaise mixture and stir to coat. Add salt to taste.

Cover and refrigerate until cold. Will keep up to 24 hrs.

Serve shrimp salad on soft bread, or a bed of lettuce. Sprinkle lightly with paprika for color.



Sorry couldn't really find too much, have anymore info??

[the fugative]

Corn Fritters

• 1 large ear fresh corn

• Vegetable oil for deep frying (about 3 c.)

• 1 c. flour

• 1/2 tsp. salt

• 1/4 tsp. freshly ground black pepper

• 1 tsp. baking powder

• 1/2 tsp. ground cumin or coriander seeds

• 1/4 tsp. cayenne pepper

• 2 eggs

• 1/2 to 3/4 c. whole milk

• 1 tbsp. vegetable oil

Husk and silk the corn and then cut the kernels from the cobs, scraping the cobs well to extract the corn milk. Discard the cob. You should have 1 generous cup of corn kernels. Set aside.

Pour enough vegetable oil into a deep, heavy kettle or pot to reach a depth of at least 3 inches. Place the pot on high heat and insert a deep-frying thermometer to gauge the oil temperature.

In the meantime, in a medium bowl sift together the flour, salt, black pepper, baking powder, cumin or coriander seeds and cayenne pepper. Add the eggs, milk and oil. Mix only until blended and then stir in the corn, mixing lightly.

When the oil has reached 370 degrees, drop in the batter by spoonfuls. Don't overcrowd the pan.

Turn the fritters over in the hot oil, and fry for 2 minutes or until they are puffed and golden brown.

Remove the fritters from the oil with long-handled tongs. Drain on paper towels, and keep warm in a 250-degree oven while frying the rest of the batter.

Note: You can substitute buttermilk for the whole milk. If so, use 1/2 teaspoon baking soda instead of baking powder.

[Jolie Rouge]

origianlly posted by the Fugitive :


CAJUN MEATLOAF

1 tablespoon olive oil

1 teaspoon minced garlic

¼ cup grated carrots

¼ cup diced green pepper

¼ cup diced red pepper

¼ cup diced red onion

1 tablespoon taco or fajita seasoning

2 tablespoons Cajun seasoning blend

2½ pounds ground beef

½ cup finely crumbled bread crumbs

1 egg, slightly beaten

1 teaspoon salt

1 tablespoon chile garlic pepper sauce or Tabasco sauce (see shopper's note)

To make meatloaf: Preheat oven to 350 degrees. In medium saucepan over medium heat, combine olive oil, garlic, carrots, green and red pepper and onion. Saute for 2 to 3 minutes. Remove from heat. Allow to cool. In large bowl, fold vege-tables into ground beef along with fajita seasoning, Cajun seasoning, bread crumbs, egg, salt and chile sauce. Using hands, mix until just combined.

To bake meatloaf: Pat into 10-inch round cake pan. Bake for 30 to 35 minutes or until internal thermometer is 140 degrees. Remove from oven. Cool to touch. Invert onto cooling rack. Drain off any excess fat. Return to pan. Cut into 6 or 8 equal wedges. Serve with fresh whipped potatoes.



With Appologies to Jolie

HHmmmppphhh ! I should think so ! Who foisted this recipe off on you ! No self-respecting Cajun would put taco/fajita seasoning in a meatloaf. You never put your Tabasco in until the last few minutes of cooking And we will not ever talk about carrots in meatloaf {{shudders}} I won't tell you about theTofu Etouffee` "recipe" i stumbled across once ! Justin Wilson would rise from his grave !

[the fugative]

Originally posted by Jolie Rouge
HHmmmppphhh ! I should think so ! Who foisted this recipe off on you ! No self-respecting Cajun would put taco/fajita seasoning in a meatloaf. You never put your Tabasco in until the last few minutes of cooking And we will not ever talk about carrots in meatloaf {{shudders}} I won't tell you about theTofu Etouffee` "recipe" i stumbled across once ! Justin Wilson would rise from his grave !

Bwahahahahaha HiYa Jolie

[Jolie Rouge]

In this old favorite, we offer something from the old country and the really old country. The Potato Cheese and Onion Pie is a traditional favorite from England. The Triple Succotash is a variation on a recipe that has been handed down in this country since the Algonquin Indians ruled this part of the land (Tidewater, Virginia). Enjoy this recipe that serves 6 to 8 oldies but goodies. Below these recipes is a recipe for stuffed french bread that was submitted by a reader who says the recipe has been a hit with family and friends.



What to do with all those fresh squash that are offered to you this time of year? Make soup!!! You will love the subtle flavors in this recipe.

Butternut Squash Soup

5 Tbsp. butter
4 large leeks, washed and sliced
3 pounds butternut squash, peeled, seeded and cubed
5 cups chicken broth
salt and pepper to taste

Melt butter in a large pot and add leeks. Saute until tender and add squash and broth. Bring to a boil and then reduce heat and simmer 40 minutes until squash is tender. Remove from heat and place in blender or food processor. Add salt and pepper to taste. You may take out some of the squash before blending, chop it up and then add it to the soup for texture. You may also garnish with hot sauce and/or sour cream.



My 5-year-old loves it and the flavors blend very well together. I shared this recipe with several friends who all came back with raves. I usually serve a salad with this. You can prepare this loaf and then freeze it before baking. When ready to use, defrost and bake as directed."

Stuffed French Bread

1 pound ground beef
1/2 pound hot (or mild) ground sausage
1 medium onion, chopped
2 eggs, beaten
1 cup milk
1 teaspoon Tabasco or cayenne pepper sauce (optional)
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon dried parsley flakes
1 loaf French bread
4 oz. Velveeta cheese, sliced

Preheat oven to 350 degrees. Brown ground beef, ground sausage, and onion together. Drain well. Add beaten eggs, milk, Tabasco sauce, Worcestershire sauce, soy sauce, and parsley flakes to the meat/onion. Simmer while you prepare the bread so the flavors can mingle. Slice bread length-wise and reserve top to put back on. Hollow out the middle of top and bottom slices to form a shell. Mix 1 cup of the bread crumbs in with meat mixture and stir well.

Stuff the bread loaf with this mixture. Layer the sliced cheese on top of the meat mixture and replace the top of the bread shell. Wrap the loaf in aluminum foil and bake for 30 to 35 minutes. Slice to serve.





Potato Cheese & Onion Pie

1 and 1/2 pound potatoes
4 tablespoons of milk
1 standard egg, beaten
l level teaspoon dry mustard powder
6 oz. cheese (Double Gloucester or Cheddar)
1 medium size finely chopped boiled onion
3 level tablespoons finely chopped parsley
1/2 teaspoon yeast extract
Seasoning to taste

Cook potatoes in boiling salted water until tender then drain Mash potatoes finely with onion, milk, egg, mustard, 4 oz. cheese, parsley and yeast extract. Season to taste with salt and pepper.

Transfer to buttered 2 pint heatproof dish and sprinkle remaining cheese over top. Heat in hot oven 220C/425F for 15 minutes or until top is lightly browned. We are providing this recipe to you cold (we have not had the opportunity to try this one yet) and in the same format that it was provided to us by our English family members. That shows how much we trust the good taste of our English relatives (Oh, he's pouring it on thick now).


Triple Succotash

2 cups fresh butter beans
3 cup fresh corn
2 cups fresh tomatoes, diced
1/4 cup butter
1/2 cup water
1 Tbsp. sugar
Salt and pepper to taste

Cook butter beans in water, butter and salt and pepper until tender; about 10 minutes. Add corn, tomatoes and sugar and continue cooking for 5 - 10 more minutes.

Adjust sugar and salt and pepper flavors as needed. This recipe requires a little effort on your part to create the perfect combination of sugar, salt and pepper. Start out with just a little of each and add what you need to create you own perfect succotash recipe.




White Chocolate Cherry Almond Bark

1 - 24 oz. package white chocolate bark
1 - 12 oz. jar maraschino cherries
2/3 cup slivered almonds
1 tsp. almond extract

Place white chocolate in a microwave safe bowl and microwave on high for 1 minute at a time until melted; be careful no to scorch. Drain cherries and chop. Add cherries, almonds and extract. Pour onto wax paper and spread out until about 1/4 inch thick. Allow to cool completely before breaking into pieces.

This recipe is so easy but the results will make people think that you have been cooking all day. Go ahead, take the credit anyway.

[Jolie Rouge]

Welcome to our little corner of the World Wide Web Venus and Lonesomedove !


Lonesomedove - I really don't have anything to add to Furgy & the fugitive's posts, they seem to have covered it ! TY! Venus - looks like good stuff !