Kai's "Old-Fashioned" Recipe Thread

Crabmeat au gratin

3 tbls. butter
3 tbls. flour
2 cups milk
1/2 cup dry sherry
1 tsp. Worcestershire sauce
1 tbl. seasoned salt or to taste
1 lb. lump crabmeat
1/2 cup shredded Cheddar cheese
1/2 cup shredded MontereyJack cheese
Paprika

Melt butter in a saucepan. Add flour and stir to mix thoroughly.
Add milk, sherry, Worcestershire sauce and seasoned salt, stirring constantly. Bring to a boil, continue stirring and cook for 5 minutes. Remove from heat. Sauce may be refrigerated at this point, if desired.

Mix sauce with crabmeat and divide among individual ramekins or spoon into a buttered ceramic baking dish. Top with a mixture of the two cheeses and sprinkle with paprika.

Preheat oven to 350 degrees and bake about 15 minutes for ramekins, or 30 minutes for one large dish. Allow additional cooking time if the sauce has been refrigerated.

Serves 4 to 6.

-- "Gulf Coast Cooking" by Virginia Elverson


Crabmeat au gratin



4 cups chopped yellow onions
3/4 cup chopped celery
1 stick butter or margarine
1 1/4 tsps. salt
1/2 tsp. cayenne pepper
1/2 cup self-rising flour
4 ozs. American cheese, shredded
4 ozs. mozzarella cheese, shredded
6 cups evaporated milk, divided
2 egg yolks
2 tbls. chopped green onions
1 lb. white crabmeat (lump)
1 lb. crabmeat (claw)

In a large saucepan, sauté yellow onions and celery in butter or margarine. Cover andsimmer 15 to 20 minutes over low heat.
Add salt and cayenne pepper. Stir. Add flour, American cheese and mozzarella cheese. Cook over medium heat until cheese melts. Add 3 cups evaporated milk. Stir. In a separate bowl, mix egg yolks with remaining 3 cups milk. Gradually add egg yolk mixture to saucepan. Cook over low heat until creamy. Add green onions and all crabmeat. Spoon into a greased casserole dish. Bake 20 minutes at 450 degrees. Serve immediately.
Serves 6 to 8.

Note: This dish is actually best when prepared and refrigerated for several hours before baking. Simply adjust baking time to 40 minutes at 450 degrees. This can also be used as a dip. Just add additional milk and heat slowly.

-- "Mike Anderson's Seafood"


Louisiana crab au gratin


This sauce is a Cajunized version of a traditional béchamel sauce, rich and creamy. This dish can be prepared ahead of time and just popped into the oven 30 minutes prior to serving.

4 tbls. unsalted butter
1/2 cup chopped onion
1 tbl. minced garlic
3 tbls. flour
1 cup milk
1 cup shredded Cheddar cheese, divided
2 tsps. Tony Chachere's Creole Seasoning
1 tsp. hot sauce
1/2 tsp. dried thyme leaves
1/4 tsp. nutmeg
1 lb. crabmeat, claw
1/4 cup chopped green onions
1/4 cup Italian bread crumbs

Preheat oven to 350 degrees. In saucepot, heat butter over medium heat; add onions and cook for 5 minutes. Then add garlic and cook for an additional minute. Stir in flour and cook for a minute. Slowly add milk and whip until milk starts to thicken. Lower heat and simmer for 5 minutes. Add 1/2 cup cheese, Creole seasoning, hot sauce, thyme and nutmeg. Continue to cook over low heat until cheese is melted. Remove from heat andstir in crabmeat and green onions. Pour into an 8x8-inch greased baking dish and top with the remaining cheese and bread crumbs. Bake for 30 minutes.

Makes 4 servings.

-- "Louisiana's Chef Patrick Mould Recipes from a Chef" cookbook

Quote:

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Originally posted by Jolie Rouge
And we will not ever talk about carrots in meatloaf {{shudders}}

---

Hmmm, for 32 years I've been making my gramma's meatloaf recipe. And it has carrots in it. And of all the meatloaves I've ever tasted, I'll take hers!

:D :D :D

Carrots did sound kinda weird in meatloaf, until I realized that the veggie soup I put in mine has carrots, too. :rolleyes:

Hamburger Muffins

3 Tbl butter, softened
12 slices of bread
1 1/4 lbs. ground beef
1 egg
1 small onion, chopped
1 can cream of mushroom soup
salt & pepper to taste
3/4 cup shredded cheese

~ Preheat oven to 350 degrees. Butter one side of each slice of bread and press each slice butter side down into the cups of a muffin pan.
~ In a medium bowl, mix together the ground beef, egg, onion, mushroom soup, salt & pepper, until well blended. Fill each bread cup with the mixture. Sprinkle the cheese on over the tops.
~ Bake for 30 mins. in the preheated oven or until meat is cooked through.

Corned Beef and Mustard Sauce


INGREDIENTS for Corned Beef:

4 to 5 pounds corned beef brisket
Water, to cover
2 small unpeeled oranges, sliced
2 small onions sliced
2 large cloves garlic, chopped
1 Tablespoon dill weed
3 bay leaves, halved
1-1/2 cups sliced celery
4 cinnamon sticks, halved
2 cups water

INGREDIENTS for Mustard Sauce:
2 Tablespoons butter
1 Tablespoon all-purpose flour
1 teaspoon salt
1/8 teaspoon white pepper
1 to 2 Tablespoons prepared mustard
1 egg yolk
2/3 cup milk
1 Tablespoon lemon juice

Soak corned beef brisket in water to cover for one hour; drain. Place in pressure cooker. Add remaining ingredients to beef and cover securely. Cook at 15 pounds pressure for 50 minutes. Let pressure drop of its own accord. Release cover and remove corned beef. While corned beef is cooking, prepare mustard sauce. Melt butter in top of double boiler. Add flour, salt, pepper, and mustard, blending well. Combine egg yolk with milk and stir into mustard mixture. Cook, stirring constantly, for 15 minutes or until thickened and smooth. Blend in lemon juice immediately before serving. Slice corned beef and serve with cabbage and mustard sauce.

SERVINGS: 6

Quote:

---

Originally posted by Jolie Rouge :

And we will not ever talk about carrots in meatloaf {{shudders}}

---

Quote:

---

Originally posted by jaybird :

Hmmm, for 32 years I've been making my gramma's meatloaf recipe. And it has carrots in it. And of all the meatloaves I've ever tasted, I'll take hers!

---

This coming from a person who will not even *try* grits ?

CORN CHOWDER WITH BACON


4 to 6 ears of corn (4 cups kernels)

2 cups water

2 cups milk, divided use

8 slices chopped bacon

1 medium onion, chopped

3 medium all-purpose potatoes, diced

1 bay leaf

1 teaspoon salt or to taste

¼ teaspoon freshly ground black pepper or to taste

3 tablespoons chopped fresh parsley

1 or 2 sprigs fresh thyme

1 cup half-and-half

To make corn stock: Remove kernels from ears of corn. Set kernels aside. Place cobs in soup pot. Cover with water and 1½ cups milk. Bring to a boil. Reduce heat. Simmer for 15 minutes. Remove and discard cobs. Strain liquid. Set aside.

To cook bacon: Wipe out pan. Add bacon. Cook bacon until crispy. Remove bacon. Set aside. Discard all but 2 tablespoons pan fat.

To cook potatoes: Add onion to pan. Cook over moderate heat for 2 to 3 minutes or until onion has wilted. Add potatoes. Cook for 1 minute. Add strained corn stock, bay leaf, salt, pepper, parsley and thyme. Bring to a simmer. Cover pan. Cook for 15 minutes or until potatoes are tender.

To finish chowder: Add remaining ½ cup milk, half-and-half and reserved corn. Cook for 2 to 3 minutes. Remove bay leaf. Add bacon. Serve.

:D

Sweet Corn, Roasted

With sweet corn piled high in the grocery stores and at farmers' markets, you might be looking for some new ideas on what to do with it all. The folks at the Supersweet Corn Council, who grow corn in Georgia and Florida that is available from October to July, suggest roasting ears at 500 degrees in an oven for 10 to 12 minutes or until some kernels begin to brown. For even more flavor, try brushing the corn with one of these toppings:

Orange-soy glaze: Combine ¼ cup orange marmalade and 1 tablespoon soy sauce.

Mustard butter: Blend 1 tablespoon Dijon-style mustard into ½ stick softened butter.

Herbed oil: Combine ¼ cup olive oil, 2 tablespoons finely grated parmesan cheese and ½ teaspoon dried, crushed oregano.

Avocado spread: Mix flesh of 1 peeled, pitted and mashed ripe avocado with 1 teaspoon lime juice, 1/8 teaspoon salt and Tabasco to taste

:D

SAUERKRAUT CANDY


1 1/4 c. cocoa
1 lg. pkg. semi-sweet chocolate chips
1 c. sauerkraut, rinsed, well-drained, chopped
4 c. sugar
1 c. marshmallow whip
1 c. evaporated milk

Boil sugar, cocoa, chips, sugar, and milk to the soft ball stage.
Beat in marshmallow and kraut. Kraut must be well-rinsed and
drained, almost dry. Beat well and pour into buttered pan to set.
Cool and cut into squares. Very Good!

:D


SAUERKRAUT CANDY


Yield: 214 Servings

2 c Light brown sugar,
Firmly Packed
1/4 c Butter, (1/2 stick)
1/4 ts Salt
2 c White sugar
1 ts Vanilla
1/4 c Light corn syrup
1 1/2 c Shredded coconut
1 1/3 c Dairy half and half

Combine sugars, cornsyrup and half-and-half in 3-qt. heavy saucepan with
buttered sides. Cook over medium-high heat, stirring until sugar is
dissolved. Continue cooking to the soft ball stage (238-240 degrees).
Remove from heat. Add butter and salt without stirring. Cool to lukewarm
(110 degrees). Add vanilla and beat until creamy; mixture loses gloss and
becomes opaque. Fold in coconut all at once. Pour onto buttered and
chilled
platter or into an 8 or 9" square pan. Cut in slices if thick or in 49
squares if molded in pan. Makes about 2 1/4 pounds.


:D

Quick-and-Crunchy Slaw


Makes 2 1/2 cups.

This recipe from Emeril calls for Baby Bam, a toned-down version of his spice blend. You can make a batch of the seasoning (which is good on everything from soups to hamburgers, see recipe) or add your own combination of spices.

• 1 c. shredded green cabbage

• 1 c. shredded red cabbage

• 1/4 c. minced yellow onion

• 1/4 c. mayonnaise

• 2 tbsp. finely chopped green onion (tops only)

• 1 tbsp. whole-grain spicy mustard

• 1 tsp. honey

• 1/2 tsp. Baby Bam (see Note)

• 1/4 tsp. salt

• Pinch of ground black pepper

Combine cabbage, onion, mayonnaise, green onion, mustard, honey, Baby Bam, salt and pepper in a large bowl. Stir well. Cover and refrigerate 1 hour before serving or keep refrigerated for up to a day.

Baby Bam

Makes about 3/4 cup.

When stored in an airtight container, this spice blend lasts up to 3 months.

• 3 tbsp. paprika

• 2 tbsp. salt

• 2 tbsp. dried parsley

• 2 tsp. onion powder

• 2 tsp. garlic powder

• 1 tsp. ground black pepper

• 1 tsp. dried oregano

• 1 tsp. dried basil

• 1 tsp. dried thyme

• 1/2 tsp. celery salt

Place paprika, salt, parsley, onion powder, garlic powder, pepper, oregano, basil, thyme and salt in a mixing bowl. Stir well to combine. Store in an airtight container.

:D

Quick-and-Crunchy Slaw


Makes 2 1/2 cups.

This recipe from Emeril calls for Baby Bam, a toned-down version of his spice blend. You can make a batch of the seasoning (which is good on everything from soups to hamburgers, see recipe) or add your own combination of spices.

• 1 c. shredded green cabbage

• 1 c. shredded red cabbage

• 1/4 c. minced yellow onion

• 1/4 c. mayonnaise

• 2 tbsp. finely chopped green onion (tops only)

• 1 tbsp. whole-grain spicy mustard

• 1 tsp. honey

• 1/2 tsp. Baby Bam (see Note)

• 1/4 tsp. salt

• Pinch of ground black pepper

Combine cabbage, onion, mayonnaise, green onion, mustard, honey, Baby Bam, salt and pepper in a large bowl. Stir well. Cover and refrigerate 1 hour before serving or keep refrigerated for up to a day.

Baby Bam

Makes about 3/4 cup.

When stored in an airtight container, this spice blend lasts up to 3 months.

• 3 tbsp. paprika

• 2 tbsp. salt

• 2 tbsp. dried parsley

• 2 tsp. onion powder

• 2 tsp. garlic powder

• 1 tsp. ground black pepper

• 1 tsp. dried oregano

• 1 tsp. dried basil

• 1 tsp. dried thyme

• 1/2 tsp. celery salt

Place paprika, salt, parsley, onion powder, garlic powder, pepper, oregano, basil, thyme and salt in a mixing bowl. Stir well to combine. Store in an airtight container.

:D

Quick-and-Crunchy Slaw


Makes 2 1/2 cups.

This recipe from Emeril calls for Baby Bam, a toned-down version of his spice blend. You can make a batch of the seasoning (which is good on everything from soups to hamburgers, see recipe) or add your own combination of spices.

• 1 c. shredded green cabbage

• 1 c. shredded red cabbage

• 1/4 c. minced yellow onion

• 1/4 c. mayonnaise

• 2 tbsp. finely chopped green onion (tops only)

• 1 tbsp. whole-grain spicy mustard

• 1 tsp. honey

• 1/2 tsp. Baby Bam (see Note)

• 1/4 tsp. salt

• Pinch of ground black pepper

Combine cabbage, onion, mayonnaise, green onion, mustard, honey, Baby Bam, salt and pepper in a large bowl. Stir well. Cover and refrigerate 1 hour before serving or keep refrigerated for up to a day.

Baby Bam

Makes about 3/4 cup.

When stored in an airtight container, this spice blend lasts up to 3 months.

• 3 tbsp. paprika

• 2 tbsp. salt

• 2 tbsp. dried parsley

• 2 tsp. onion powder

• 2 tsp. garlic powder

• 1 tsp. ground black pepper

• 1 tsp. dried oregano

• 1 tsp. dried basil

• 1 tsp. dried thyme

• 1/2 tsp. celery salt

Place paprika, salt, parsley, onion powder, garlic powder, pepper, oregano, basil, thyme and salt in a mixing bowl. Stir well to combine. Store in an airtight container.

:D