Kai's "Old-Fashioned" Recipe Thread

[the fugative]

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.

[Advertisement]

[the fugative]

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.

[the fugative]

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.

[the fugative]

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.

[the fugative]

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.

[the fugative]

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.

[the fugative]

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.

[the fugative]

Tuna-Veggie Sandwiches


• 1/2 c. plain low-fat yogurt

• 2 tbsp. mayonnaise

• 1 tsp. prepared mustard

• 1 large rib celery, rinsed and dried, then diced

• 1 small red pepper, rinsed, seeded and diced

• 1 small carrot, peeled and diced

• 1/2 c. packed spinach leaves, stems removed, thinly sliced

• 1 (6-oz.) can solid white water-packed tuna, drained

• 4 mini pita breads or 8 slices whole-wheat bread

• 4 lettuce leaves

In a mixing bowl, combine yogurt, mayonnaise and mustard and mix well. Add celery, pepper, carrot and spinach leaves. Add drained tuna, breaking it into large chunks. Stir the mixture until combined.

Cut each pita crosswise in half. Place a lettuce leaf in the pocket of each pita bread. Spoon some tuna-veggie salad into each pita pocket. (You can make the mixture ahead; it keeps in the refrigerator for up to 3 days.)

[the fugative]

Tuna-Veggie Sandwiches


• 1/2 c. plain low-fat yogurt

• 2 tbsp. mayonnaise

• 1 tsp. prepared mustard

• 1 large rib celery, rinsed and dried, then diced

• 1 small red pepper, rinsed, seeded and diced

• 1 small carrot, peeled and diced

• 1/2 c. packed spinach leaves, stems removed, thinly sliced

• 1 (6-oz.) can solid white water-packed tuna, drained

• 4 mini pita breads or 8 slices whole-wheat bread

• 4 lettuce leaves

In a mixing bowl, combine yogurt, mayonnaise and mustard and mix well. Add celery, pepper, carrot and spinach leaves. Add drained tuna, breaking it into large chunks. Stir the mixture until combined.

Cut each pita crosswise in half. Place a lettuce leaf in the pocket of each pita bread. Spoon some tuna-veggie salad into each pita pocket. (You can make the mixture ahead; it keeps in the refrigerator for up to 3 days.)

[the fugative]

Tuna-Veggie Sandwiches


• 1/2 c. plain low-fat yogurt

• 2 tbsp. mayonnaise

• 1 tsp. prepared mustard

• 1 large rib celery, rinsed and dried, then diced

• 1 small red pepper, rinsed, seeded and diced

• 1 small carrot, peeled and diced

• 1/2 c. packed spinach leaves, stems removed, thinly sliced

• 1 (6-oz.) can solid white water-packed tuna, drained

• 4 mini pita breads or 8 slices whole-wheat bread

• 4 lettuce leaves

In a mixing bowl, combine yogurt, mayonnaise and mustard and mix well. Add celery, pepper, carrot and spinach leaves. Add drained tuna, breaking it into large chunks. Stir the mixture until combined.

Cut each pita crosswise in half. Place a lettuce leaf in the pocket of each pita bread. Spoon some tuna-veggie salad into each pita pocket. (You can make the mixture ahead; it keeps in the refrigerator for up to 3 days.)

[Jolie Rouge]

Plum Pudding

1-1/2 cups sugar, divided
1 egg
1-1/2 cups plus 2 Tablespoons flour
Dash of salt
1-1/2 cups plums, drained (reserve juice)
1 cup pecans
1/2 teaspoon soda
1/2 teaspoon baking powder
1/2 cup brown sugar
1 cup plum juice

Combine 1 cup sugar, egg, flour, salt, plums, pecans, soda and baking powder. Mix well. Batter will be stiff. Pour batter into 9x12-inch glass baking dish. Bake at 350 degrees for 45 minutes. Combine brown sugar and 1/2 cup white sugar in saucepan. Gradually add plum juice, mixing well. Cook until thickened. Pour over warm pudding before serving.

SERVINGS: 8 - 10