Kai's "Old-Fashioned" Recipe Thread

[Ladytiger]

Barbequed Vidalia Onions
(from the cookbook, "Kansas City BBQ")

1 (to 2) teaspoons olive oil
4 Vidalia onions, cut into quarters
1 (12-oz.) can beer
Salt & freshly ground pepper to taste
1/2 cup butter
Cayenne to taste

Grease bottom of round aluminum pan with olive oil. Arrange onions in pan. Add enough beer to cover onions by 1/2 inch. Sprinkle onions with salt and pepper. Top each onion quarter with pat of butter; sprinkle with cayenne. Place pan on grill rack. Grill, covered with foil, over medium-hot coals for 45 minutes or until onions are tender.

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[Ladytiger]

Pineapple Salsa
(from the cookbook, "Great Lake Effects")

1 fresh pineapple, chopped
1 medium red onion chopped
3 tablespoons chopped seeded jalapenos

Combine the pineapple, onion and jalapenos in a bowl and mix well. Chill, covered, for 2 hours. Serve with tortilla chips or as an accompaniment to grilled fish or chicken. Makes 3-4 cups.

[Ladytiger]

Teriyaki Turkey
(from the cookbook, "Sandwiches")
1 can (8 oz.) pineapple slices, drained, liquid reserved.
1/2 cup pineapple juice (reserved)
1/3 cup teriyaki sauce
2 cups of shredded turkey
4 bacon strips (crisp) drained
1 medium onion sliced
4 lettuce leaves
4 slices swiss cheese
4 burger buns, split, toasted & buttered

Pour pineapple juice into medium mixing bowl, add teriyaki sauce and stir well. Add shredded turkey, mix to coat thoroughly. Cook bacon in skillet until crisp, remove and place on paper towel. In same skillet sautŽ onion about 6 minutes, donÕt brown them. Remove onions and set aside. Pour grease out of skillet leaving about 2 tablespoons. Drain teriyaki sauce from turkey mixture and add drained turkey mixture to skillet. Heat on medium-low for 3-4 minutes. Toast both halves of buttered buns under the broiler. Layer a lettuce leaf and 1/2 the onions on the bottom half of buttered, toasted bun. Spoon 1/2 the turkey mixture over. Top with one bacon strip, one cheese slice, one pineapple slice and cover with other half of bun. Makes 4 sandwiches.

[Ladytiger]

Baked Stuffed Zucchini
(from the cookbook, "Tea Time at the Masters")

4 medium zucchini
3 tablespoons green onions (white part only), minced
2 tablespoons butter
1 tablespoon tomato paste
1/2 teaspoon salt
1/2 teaspoon black pepper (or more to taste)
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/2 cup fresh bread crumbs
1/2 cup butter, melted

Preheat oven to 350 degrees. Cut zucchini in half lengthwise. Scoop out as much pulp as possible taking care not to puncture skins. Dice pulp and set aside. Put zucchini shells in shallow baking dish. Cover tightly with foil. Bake 15-20 minutes or until shells are tender but not limp. Saute onion in 2 tablespoons butter until soft but not brown. Add zucchini pulp, tomato paste and seasonings. Cook over low heat until mixture is well blended. Remove from heat. Stir in bread crumbs. Stuff shells. Brush with butter. Bake at 400 degrees for 10-15 minutes or until lightly browned. Serves 8.

[the fugative]

Savory Dumplings



• 1 1/2 c. flour

• 2 tsp. baking powder

• 3/4 tsp. salt

• 3 tbsp. minced parsley or chives

• 3 tbsp. shortening

• 3/4 c. whole milk

In a large bowl, sift together flour, baking powder and salt. Stir in parsley or chives. Cut in shortening until mixture is texture of coarse sand. Add milk all at once, stirring quickly and as little as possible until flour mixture is just moistened. Drop by rounded spoonfuls into a simmering soup or stew. Cook, uncovered, for 10 minutes, then cover and simmer for 10 minutes more, or until dumplings are cooked through. Serve immediately.

[the fugative]

Sesame-Coated Tuna Steaks Seasoned With Orange and Chives


• 2 tbsp. soy sauce

• 2 tbsp. dark roasted sesame oil plus extra for drizzling on cooked tuna

• 2 tbsp. orange juice

• 4 tuna steaks, preferably yellow fin or blue fin, 3/4 in. thick and 4 to 5 oz. each

• 6 tbsp. sesame seeds plus more if needed

• Vegetable oil for sautéing

• Salt, freshly ground black pepper

• 2 tbsp. grated orange zest

• 4 tsp. chopped chives

Place soy sauce, sesame oil and orange juice in a shallow, nonreactive dish and whisk well to combine. Add tuna steaks and turn several times to coat in the marinade. Marinate at cool room temperature, turning several times, at least 30 minutes or up to an hour.

When ready to cook tuna, spread the sesame seeds on a dinner plate. Lightly coat each tuna steak on all sides with seeds, adding more seeds if needed.

Place a medium, heavy skillet over medium-high heat. Add enough vegetable oil to coat the bottom of the pan lightly. When oil is hot but not smoking, add the steaks and cook about 2 minutes until sesame seeds are golden. Then, using tongs, turn steaks and cook about 2 minutes more. Use the tongs to turn steaks on their side edges and keep turning and searing the edges lightly for a few more minutes. Total cooking time should be 6 to 7 minutes. When done, steaks should have a thin line of pink flesh running through the centers. Do not overcook or fish will be dry.

Remove tuna to a serving platter and salt and pepper each steak to taste. Drizzle some sesame oil over each serving, then garnish with some grated orange zest and chives.

[the fugative]

Bitter Greens With Warmed Goat Cheese



• 1 tbsp. lemon juice

• 2 tsp. olive oil

• 1 tsp. honey or Dijon mustard

• 2 cloves garlic, finely chopped

• 2 c. chopped romaine or other leaf lettuce

• 2 c. chopped curly endive or other bitter salad greens

• 1/2 tart green apple, chopped

• 4 oz. goat cheese, cut into 8 thin slices

• Freshly ground black pepper

• 8 slices French bread, lightly toasted

In a medium salad bowl, combine lemon juice, oil, mustard and garlic. Add lettuce, endive and apple. Toss well. Place cheese slices on foil-lined broiler pan. Sprinkle with pepper. Broil 1 minute or just until warm, watching carefully to prevent browning.

Arrange salad on 4 individual plates. Garnish each serving with 2 bread croutons, each topped with 2 slices of goat cheese.




Feta, Artichoke and Herbed Tomato Sauce Over Penne


• 2 tbsp. olive oil

• 1/4 c. apple juice

• 1 small onion, chopped

• 4 cloves garlic, minced

• 4 c. coarsely chopped tomatoes

• 1/2 c. chopped unmarinated artichoke hearts

• 1/3 c. chopped flat-leaf parsley

• 2 tbsp. chopped black olives

• Salt, pepper

• 1 lb. penne pasta

• 3 to 4 oz. feta cheese, crumbled

In 10-inch nonstick skillet, heat oil and apple juice over medium-high heat. Add onion and garlic and cook, stirring frequently, 5 minutes, or until soft but not browned. Add tomatoes, artichokes, parsley and olives. Cook 5 minutes, or until tomatoes are soft and heated through. Add salt and pepper to taste.

In large pot of boiling water, cook pasta 8 to 10 minutes, or until al dente. Drain and toss with sauce. Add feta and toss again.

[Jolie Rouge]

Smoked Salmon Bisque

1/3 cup butter
1/4 cup flour
1/4 cup dry sherry
4 cups chicken stock (broth)
4 cups light cream
1/4 cup olive oil
1 small onion, diced
4 celery stalks, diced
2 garlic cloves, minced
1 Tbsp. Worcestershire sauce
1 tsp. dried tarragon
1/2 tsp. Old Bay seafood seasoning
8 oz. smoked salmon, chopped
Salt and pepper to taste

Melt butter in saucepan, add flour and stir until smooth. Add sherry and cream and continue stirring. In a separate pan heat olive oil and saute onion, celery, and garlic until tender. Add chicken stock, Worcestershire sauce, tarragon, Old Bay and salt and pepper and continue cooking. Add cream mixture to chicken stock mixture. Stir in smoked salmon and continue cooking for several minutes. This soup is a meal in itself. Old Bay is a seafood seasoning that is available on the East Coast of the United States and probably most other places in this country. If you can't locate Old Bay, then just substitute any other seafood seasoning you can find or just leave out the seasoning.



Chicken Divan

2 - 10 oz. packages frozen broccoli
2 cups cooked chicken breast cut into 1-inch pieces
1/4 cup butter
1/4 cup flour
1 tsp. lemon juice
1/4 tsp. ground nutmeg
1 cup chicken broth
1 cup light cream
1/3 cup white wine
1/2 cup sharp cheddar cheese, grated
1/4 cup Parmesan cheese, grated

Cook broccoli according to package instructions and place on the bottom of a greased 13 x 9 baking dish. Melt butter in a saucepan; add flour, lemon juice and nutmeg stirring constantly. Slowly add chicken broth, cream and wine. Continue to cook for several minutes. Pour half the creamy mixture over the broccoli followed by the 2 cups of cooked chicken. Pour remaining sauce over chicken; sprinkle with cheddar cheese and Parmesan cheese. Bake at 350 degrees for 25 - 30 minutes or until heated through. This dish is very tasty. Feel free to use fresh broccoli, steamed until just crisp-tender.



Zucchini and Tomato Stir-Fry

6 small zucchini squash, sliced
1 small onion, diced
1/4 cup olive oil
1 Tbsp. lemon juice
1 Tbsp. fresh basil, chopped or 1 tsp. dried
2 fresh tomatoes, chopped
Salt and pepper to taste
1/4 cup Parmesan cheese, grated

Heat olive oil in a skillet and saute zucchini and onion until crisp-tender. Stir in lemon juice, basil, tomatoes and salt and pepper. Continue cooking for about a minute. Sprinkle with cheese and serve. This veggie dish is the perfect accompaniment for the Chicken Divan.


Turtle Bars

2 cups graham cracker crumbs
1 cup butter, melted
8 oz. chocolate morsels
2/3 cup chopped nuts
1 cup caramel ice cream topping

Combine graham cracker crumbs and butter together and press into the bottom of a 13 x 9 inch baking dish. Sprinkle chocolate morsels and nuts on top. Pour caramel topping over chocolate and nuts. Bake at 350 degrees for about 10-12 minutes. Allow to cool and cut into 1 inch pieces

[Jolie Rouge]

[b]Vegetable Bread
from Traditions...
A Taste of the Good Life



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INGREDIENTS:
3 (10 ounce) cans biscuits
1 cup butter
3/4 cup chopped onion
3/4 cup chopped green or red bell pepper
3/4 cup chopped celery
3/4 cup grated Cheddar cheese or fresh Parmesan cheese
1/2 pound bacon, fried and crumbled
TO PREPARE:
Preheat oven to 350 degrees. Cut biscuits into quarters and place in a large bowl. Sauté the onions, bell pepper and celery in the butter for 5 to 10 minutes. Do not drain. Mix the grated cheese, bacon, and sautéed vegetables into the quartered biscuits. Spoon into a bundt cake pan. Bake for 30 to 35 minutes or until biscuits brown. Invert onto a plate. Watch for dripping butter.

SERVINGS: 8 - 10

[Jolie Rouge]

Coquilles Sautées



11 Tablespoons butter
5 garlic cloves, crushed
2 Tablespoons chopped green onions
6 ounces fresh mushrooms, sliced
1 Tablespoon chopped parsley
1 teaspoon chopped parsley
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon Worcestershire sauce
1 pound scallops
1 Tablespoon white wine
Paprika

Preheat oven to 450 degrees. Sauté garlic and onions in butter. Add mushrooms, parsley, salt, pepper, and Worcestershire sauce. Cook slowly until mushrooms are tender. Add scallops and wine. Increase heat to high about two to three minutes to reduce any liquid from scallops. Do not overcook. Spoon mixture into individual serving dishes and sprinkle with paprika. Bake until butter bubbles and turns brown. Serve immediately.

SERVINGS: 4

[Gumball1960]

Microwave Lasagna

9 lasagna noodles (regular ones, not no-cook ones)
16 oz Cottage cheese
1/2 cup grated parmesan
3 to 4 eggs (depends on size)
1 lb grated mozzarella cheese (divided)
1 jar spaghetti sauce or 3 cups homemade
1/2 cup water
2 Tablespoons Italian Seasoning


In flat casserole dish (approximately 9x13 pan), spoon about 1/2 cup
spaghetti sauce over bottom of pan. Lay 3 noodles, side by side. Mix
cottage cheese, eggs and grated parmesan cheese. Put 1/2 of
cheese mixture over noodles. Top with 3 noodles. Put remaining half of
cheese mixture over noodles. Top with 3 noodles. Stir 2 TBS
Italian seasoning into spaghetti sauce and mix. Pour spaghetti sauce
over noodles. Rinse jar with 1/2 cup warm water and pour over noodles.
Cover tightly with plastic wrap. Microwave on high for 15 minutes. Turn
and microwave on 70-75% power for 15 minutes. Turn and microwave
on 70-75% power for 15 minutes. Turn and microwave on 70-75% power
for 15 minutes. If you have a microwave with a turntable that will handle
the 9X13 pan, just set it for 70% power and microwave for 45 minutes.
Carefully remove plastic wrap and sprinkle with mozzarella cheese.
Broil in oven until cheese is bubbly or heat in microwave until cheese
bubbles. Let sit for 15-20 minutes. Cut into squares and serve with green
salad and garlic toast.

Lasagna can be baked in the oven for 1 hour at 350 covered tightly with
foil. Remove foil, sprinkle with mozzarella cheese and broil until cheese is
bubbly. Let sit for 15-20 minutes. Cut into squares and serve with green
salad and garlic toast.

NOTE: You can use Ricotta cheese in place of the cottage cheese, I just don't like Ricotta.