Kai's "Old-Fashioned" Recipe Thread

[jaybird]

GAAAAAAAAAH!

Flutey. You scared the bejibbers out of me! I posted some recipes for ya, there's lots of possums down your way! And I copied down your seafood linguine recipe to try!

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[flute]

i don't eat roadkill! YUCKY! However.....I can't promise my uncle woulnd't!

[the fugative]

Bugs. There were bugs right?

YEP & EYEBALL SOUP & EEL SURPRISE & ICED MONKEY BRAINS (shivvvver, BAD MEMORIES)

I at onetime thought I could eat anything (pretty much can) but there have been times..........................

[jaybird]

Originally posted by the fugative







YEP & EYEBALL SOUP & EEL SURPRISE & ICED MONKEY BRAINS (shivvvver, BAD MEMORIES)

I at onetime thought I could eat anything (pretty much can) but there have been times..........................

Monkey brains?
~goes weak in the knees~

Here's a link for you Fugi:

http://www.funlinked.com/testicle/recipe.html#goat

[jaybird]

Night Fugi. I need some sleep. Only snagged about an hour's worth last night between painting and everything else, and I'm about to fall out of my chair. Time to grab the dog and my book and call it a night.

See ya Flutey.

BOO! Jolie!

[the fugative]

Night {{{JayBird}}}

HiYa {{{Jolie}}}

[jaybird]

Crusty Corn Casserole
1 stick butter or oleo
1 15 oz. can cream corn
1 15 oz. can whole kernel corn
2 eggs, beaten
8 oz. sour cream
1 box Jiffy Corn bread mix (8 oz.)
dash onion powder
1 tbsp. finely chopped green pepper or 1 jalapeno pepper, seeded & chopped (optional)

Preheat oven to 350. Melt butter in oven in an 8x12 glass baking dish

Combine corns, eggs, sour cream, cornbread mix, onion powder and peppers in a large bowl.

Pour into hot, buttered dish. Bake 1 hour or til crust forms and casserole is slightly soft in the center.

[jaybird]

Red Cabbage Sweet-Sour

1 red cabbage, shredded fine
1 apple, cut fine
3/4 cup vinegar
2/3 cup brown sugar
small onion, chopped fine
1/2 raw potato grated, or little flour
browned in butter to thicken
salt and pepper

Mix all together, cook covered for 30 minutes, then uncovered for 30 minutes.

[the fugative]

Todays Recipie



Sherried Onion Soup



1 medium oniom, thinly sliced
1 tablespoon butter
1 10oz can condensed beef broth
2 tablespoons dry sherry
2 1/2 inch thick slices french bread, toasted
1/4 cup shredded swiss cheese (grated parmesan also will work)



Cook onion in butter about 10 minutes or until tender. Add broth and sherry; bring to boiling. Sprinkle toast with cheese; place under broiler till cheese is lightly browned. Ladel soup into bowls; float toast atop soup. Serves 2.

[jaybird]

Chicken a la King
(From the old Schrafft restaurants in New York.)

1/2 cup butter
1/2 cup flour
few grains paprika
2 cups hot chicken stock (or broth)
1/4 cup milk, scalded
2 egg yolks, beaten slightly
2 cups steamed chicken cut in strips
1/2 cup pimiento cut in strips
1 cup sliced and sauted mushrooms
1 teas. salt
1/8 teas. pepper
toast or patty shells

Melt the butter, add the flour and paprika. Blend well. Add chicken stock, milk and cream. Bring to boil and cook 5 mins. Remove from heat and add beaten egg yolks, chicken, pimiento strips, and mushrooms. Season with salt and pepper to taste. Serve on hot buttered toast or patty shells.
**I have no farking clue what patty shells are**

[jaybird]

Spiced Short Ribs
3 1/2-4 ponds short ribs
flour
salt & pepper to taste
1 large onion, thinly sliced
1 bay leaf, broken in half
1 teas. dry mustard
1/4 cup apple cider vinegar
1 1/2 cups water
1 cup dark brown sugar
2 cups carrots, sliced into 2" pieces
3 ribs celery, diced
1/2 cup chopped parsley

For Gravy:
2 tbsp. flour
1/2 cup red wine

Preheat oven to 375. Roll ribs in flour, coating well, season to taste. **I add a bit of garlic powder and a shake of cayenne pepper**
Place in a large Dutch oven or baking dish. Top with onion & bay leaf. In a small bowl, combine mustard, vinegar, water and brown sugar; mix well, pour over onions. Bake uncovered for 1 1/2 hours. Add carrots & celery around the ribs and sprinkle parsley over top.

Cover and bake abut 30-45 more minutes or til carrots are tender.

Remove cover and broil for a few minutes to brown and crisp edges of ribs and vegetables. Transfer ribs and vegetables to serving platter.

For Gravy:
Whisk into the pan drippings 2 tbsp. flour and 1/2 cup red wine. Cook over medium-high heat until thickened. Spoon gravy over ribs, or serve on the side.
**For best flavor, use traditional 'bone-in' short ribs, avoid the boneless ones.