Kai's "Old-Fashioned" Recipe Thread

[Jolie Rouge]

Dishwasher Salmon[/i]
This is an actual recipe from the Alaska Department of Fish and Game Cookbook. It is unusual and although I haven't yet tried it, it seems like an innovative idea.[/i]

1 whole salmon, 4 to 7 lbs.
1 lemon, sliced.
Foil for wrapping.
½ onion, sliced.
Herbs of your choice (tarragon and savory recommended).
6 slices butter.

Place the whole salmon in the center of the foil, season with herbs inside and out. Place half the slices of butter inside of the fish and the other half on top of the fish. Do the same with the slices of lemon, arranging them in the cavity and on top of the fish. Fold the foil and roll the edges so that the entire fish is sealed.
Finally, arrange your dishes in the dishwasher, leaving room on the top shelf for the foil wrapped salmon. Place the salmon on the top rack of the dishwasher, being careful to not pierce the foil. Turn on the dishwasher, normal or hot cycle and wash your dishes as you normally would. By the time the washer is done with the drying cycle, the fish will be done and ready to serve on your clean dishes. Simply unwrap the fish at the dinner table and serve with vegetables of your choice.

Yields: 6 to 8 servings
Preparation Time: 40 minutes

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[Jolie Rouge]

Currant Mustard Pork Tenderloin

4 whole pork tenderloins, trimmed
Freshly ground pepper
1-1/2 to 3 teaspoons butter
1-1/2 cups dry white wine
3/4 cup currant jelly
1/2 cup Dijon mustard
1 Tablespoon dried currants
1/2 teaspoon thyme

Season the tenderloins liberally with pepper. eat the butter in a skillet over medium-heat until melted. Add the tenderloins.
uté for 5 minutes or until brown on all sides. Arrange the tenderloins in a roasting pan. Deglaze the skillet with the white wine. Heat the jelly in a saucepan until melted. Whisk in the Dijon mustard until blended. Stir into the white wine mixture. Add the currants and thyme and mix well. Pour over the pork. Bake at 325 degrees for 50 minutes or until cooked through, basting frequently.
Remove the tenderloins from the sauce to a platter. Cut diagonally into slices. Spoon the sauce onto individual dinner plates; top with
sliced tenderloin. Garnish with fresh thyme sprigs.

SERVINGS: 6

[Jolie Rouge]

Mini-Quiches

24 pre-made mini-quiche cups or 1 15-oz. package pie crusts
2 cups grated Swiss cheese
2 Tbsp. green onion, chopped
2 eggs
1/2 cup milk
1/4 tsp. ground nutmeg
Pinch of salt

If using pre-made quiche cups, place in greased mini-muffin pans. If using pie-crust allow frozen pie crust to thaw, the roll out and cut 12 rounds out of each piece with a 2-inch round cookie cutter. Place each round in a greased muffin tin. Combine cheese, green onion, eggs, milk, ground nutmeg and salt and mix well. Pour batter into each muffin and fill 2/3 of the way full. Bake for 30 minutes at 375 degrees.



[Salmon Fettuccine

1 pound uncooked fettuccine
2 zucchini, sliced
1 cup fresh mushrooms, sliced
1/4 cup butter
2 Tbsp. flour
1 and 1/2 cups milk
1 and 1/2 cups fresh cooked salmon, flaked
1 10-oz. package frozen peas
1/2 tsp. oregano
1 Tbsp. fresh parsley, chopped
Salt and pepper to taste

Cook fettuccine according to package instructions. Saute zucchini and mushrooms in butter. Combine flour and milk and add to zucchini and mushrooms. Stir until thickened. Add salmon, peas, oregano, parsley and salt and pepper to taste. Serve over fettuccine.




Sichuan Green Beans

1 pound fresh green beans, washed and trimmed
1 Tbsp. sesame oil
2 garlic cloves, minced
2 Tbsp. sweet onion, chopped
1 Tbsp. fresh ginger, minced
2 Tbsp. soy sauce
Salt and pepper to taste
Crispy rice noodles for garnish

Place green beans in a steamer and stream until crisp-tender. Meanwhile saute garlic, onion and ginger in sesame oil for 2 - 3 minutes. Add green beans, soy sauce and salt and pepper and cook 2 - 3 more minutes. Remove from heat and sprinkle with rice noodles.



Lemon Torte

1 package (18 and 3/4-oz.) yellow cake mix
3 eggs
1/3 cup butter, softened
1/2 cup water
1/4 cup lemon juice

Filling:
1 can 14-oz. sweetened condensed milk
1/2 cup lemon juice
2 cups whipped cream

Combine cake mix, eggs, butter, water and lemon juice and beat well. Place in 2 greased 8-inch cake pans. Bake for 25 minutes at 375 degrees. Allow cake to cool. Meanwhile, combine filling ingredients and mix well. When cake is completely cooled, slice each one in half lengthwise. Place filling in between each layer of cake to create a torte. Slice and serve.

[Ladytiger]

Quick Meat Loaves
(Makes 6 loaves)and they can put whatever they want on their own meatloaf


1 1/2 pounds of ground chuck
1 cup fine dry breadcrumbs
2 tablespoons finely chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 (5-ounce) can evaporated milk
3/4 cup of your favorite barbecue sauce


1. Combine first 6 ingredients, stirring until mixture is thoroughly blended. Shape mixture into 6 loaves; place loaves on rack of a greased broiler pan. Spoon barbecue sauce over loaves. (Note: if you like a lot of sauce, splash it on to suit you!)

2. Bake at 450 degrees for 25 minutes. Serve immediately.

BEEF CALORIES FAT Approx. Cost Tips
73% lean ground beef 284 18 g. $1.69 lb moist, juicy
80% lean ground chuck 228 15 g. $1.79 lb. juicy, firm, flavorful
93% lean (low-fat ground beef) 169 8 g. $2.49 lb. compact, drier, firm

[Ladytiger]

"Warm" Winter Chili

1 1/2 lb. Ground Beef
1 lb. Spicy Ground Pork Sausage
1 Medium Whole Yellow Onion, Chopped
2 tablespoons Chili Powder
1 tablespoon Ground Black Pepper
3 Cloves Garlic, Minced
1 16 oz. Can of Rotel Brand Tomatoes and Chilies
1 16 oz. Can of Chili Beans, Drained
4 oz. Jalapeno Cheese, Grated

Brown meat in skillet. Drain excess grease from pan. Mix all ingredients in a pot. Cover and cook over low heat for two hours. Top with grated jalapeno cheese when served.

[Ladytiger]

Penne with Mushrooms, Tomatoes and Gorgonzola Cheese
From: The Junior League of Buffalo "Great Lake Effects"

2 tablespoons olive oil 1 teaspoon chopped fresh garlic
6 ounces fresh mushrooms, sliced 2 teaspoons chopped fresh parsley
1/2 teaspoon basil Salt and pepper to taste
1/2 teaspoon thyme 8 ounces penne, cooked, drained
1/2 teaspoon oregano 6 ounces Gorgonzola cheese, crumbled
1/2 teaspoon crushed red pepper
1 large tomato, chopped
6 tablespoons chicken stock

Heat the olive oil in a 10-inch sauté pan over medium - high heat. Add the mushrooms, basil, thyme, oregano and red pepper and mix well.
Sauté until the mushrooms are tender. Stir in the tomato.
Sauté for 1 minute. Add the stock and garlic and mix well.
Simmer for 1 minute. Stir in the parsley; season with salt and pepper.
Combine the mushroom mixture with the hot pasta in a bowl, tossing to mix. Spoon onto a serving platter. Sprinkle with the Gorgonzola cheese. Serve immediately.
Makes 2 servings

[the fugative]

Mozzarella Bruschetta


Serves 4 (12 bruschetta).

• 1 baguette, sliced into 12 pieces

• 2 tsp. olive oil

• 2 medium tomatoes, coarsely chopped

• 2 cloves garlic, pressed

• Salt, freshly ground pepper

• 1/2 lb. fresh mozzarella, very thinly sliced

• 12 leaves fresh basil

Place bread slices on large baking sheet. Brush cut surface with oil. In small bowl, toss together tomatoes, garlic and salt and pepper to taste. Divide among bread slices. Top with mozzarella. Broil at high heat until cheese melts and edges of bread are toasted. Top each serving with a basil leaf

[Ladytiger]

Salley's Shrimp

1/2 pound fresh mushrooms, thinly sliced
Lemon pepper, Paprika
1 pound jumbo fresh raw shrimp, peeled and butterflied
l/2 cup butter, melted
l/2 cup fresh lemon juice


Preheat oven to 350 degrees F. Place mushrooms in a buttered Pyrex casserole. Place shrimp, cut side down, on top. Season with lemon pepper and paprika. Pour melted butter over shrimp and bake for 8 minutes. Pour lemon juice over shrimp and broil for 5 minutes or until shrimp are pink. Serve with wild rice. Serves 2 to 3


The above recipe is from "The Star of Texas Cookbook".

[Ladytiger]

Russian Pancakes

1/2 cup yogurt
1 egg
1 tablespoon softened butter
1/2 cup flour
1/2 teaspoon baking soda


Mix yogurt, egg and butter. Combine flour and baking soda and stir into yogurt mixture. Cook on hot, lightly buttered griddle until golden. Makes 4 pancakes. Serve these unusual 'cakes with a dollop of sour cream or yogurt garnish with fresh berries.


The above recipe is from the cookbook, "Presentations" (Midwest-NE

[Ladytiger]

Herbed Chicken Pasta
(makes 4 servings)

1 teaspoon vegetable oil
1 1/2 cups sliced mushrooms
1/2 cup chopped onion
1 clove garlic, minced
1 lb. Skinned, boned chicken breasts, cut into 1-inch pieces
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon pepper
2 cups coarsley chopped tomato
4 cups hot cooked fettuccine (about 8 ounces uncooked pasta, cooked in boiling water until tender)
1/4 cup freshly grated parmesan cheese

Heat oil in a large, nonstick skillet over medium-high heat until hot. Add mushrooms, onion and garlic; saute 2 minutes. Add chicken, salt, basil and pepper, saute 5 minutes or until chicken is done. Add tomato; saute 2 minutes. Serve over pasta; sprinkle cheese.

(Per serving: 392 calories {13% from fat}, 6 grams total fat {2 grams saturated}, 70 milligrams cholesterol, 48 grams carbohydrates, 37 grams protein, 179 milligrams sodium, 2 grams dietary fiber.)

The above recipe is from the Cookbook Collection's own recipe files.

[Ladytiger]

Presto Pizza
(makes 5 servings)


1 (8-ounce) package already-sliced fresh mushrooms
1/2 cup Dijon mustard
1/4 cup reduced-fat sour cream
2 tablespoons white wine or water
2 partly baked pizza crusts, such as Boboli
1 (10-ounce) can white-meat chicken
2 cups already-shredded part skim mozzarella cheese
6 ounces thinly sliced deli ham

Preheat oven to 450 degrees. Place mushrooms in a 2-quart microwave-safe dish that has a lid. Cover and microwave 2 to 3 minutes on high until slightly wilted. Place each pizza crust on an ungreased baking sheet. Mix the mustard, sour cream and wine together and spread the mixture evenly over both crusts. (A rubber spatula or the back of a spoon works well.)

Open the chicken and drain well. Crumble the chicken evenly over both crusts. Sprinkle the cheese evenly over the chicken. Slice the ham into bite-size pieces and spread evenly over both pizzas. Remove the mushrooms from the microwave and drain any excess moisture. Distribute mushrooms evenly over both crusts. Bake until the pizzas begin to brown at the edges. 10 to 12 minutes. Serve at once.

NOTE: If you like onion on your pizza and have an extra couple of minutes, slice a large onion into rings and microwave with the mushrooms. This recipe can be cut in half easily.

(Per serving: 415 calories {31% from fat}, 14 grams fat {5.6 grams saturated}, 69 milligrams cholesterol, 33 grams protein, 36 grams carbohydrates, 3 grams dietary fiber, 1,639 milligrams sodium.)

The above recipe is from the Cookbook Collection's own recipe files.