Kai's "Old-Fashioned" Recipe Thread

[Jolie Rouge]

[b]Corona Corn Chowder
from California Sizzles
Easy and Distinctive Recipes for a Vibrant Lifestyle



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INGREDIENTS:
1 pound fresh chorizo or hot Italian sausage,
casings removed and sausage meat crumbled
2 cloves garlic, minced
1 cup chopped onion
1/2 cup chopped celery
1 red bell pepper, chopped
1 green bell pepper, chopped
4 cups corn, fresh or frozen
1 bay leaf
1 teaspoon dried thyme, crumbled
6 cups chicken broth
2 boiling potatoes, peeled and cut into 1/2–inch cubes
3/4 cup half and half
Salt and pepper to taste
2 Tablespoons cilantro

In a kettle, brown the sausage over moderate heat, stirring occasionally. Add the garlic, onion, celery and bell peppers. Cook the mixture, stirring occasionally, until the vegetables are softened. Add the corn, bay leaf, thyme and chicken broth. Cook the mixture, stirring for 1 minute. Refrigerate prepared sausage and vegetables in kettle for 30 minutes or up to 1 day. Remove from refrigerator and skim off all congealed fat. Add potatoes and half and half and simmer mixture, stirring occasionally, for 25 minutes, or until potatoes are tender. Discard the bay leaf, season chowder with salt and pepper, and garnish with cilantro.

SERVES: 8 - 10

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[the fugative]

Roasted Butternut Squash with Balsamic Vinegar

• 1 butternut squash (about 2 lb.)

• Extra-virgin olive oil

• Salt and freshly ground pepper

• 1 tbsp. artisan balsamic vinegar or 3 to 4 tbsp. high-quality commercial balsamic vinegar ( high-quality balsamic vinegar )

Preheat the oven to 400 degrees. Line a cookie sheet with foil. Cut the squash lengthwise in half. Seed and cut it into 3-to 4-inch squares, with skin intact. Score the flesh with crosshatch cuts about a half-inch deep. Rub all over with olive oil.

Set the pieces, skin-side down, on the cookie sheet and sprinkle with salt and pepper. Bake 45 minutes, or until easily pierced with knife and lightly browned. Serve hot or at room temperature, sprinkled with the balsamic vinegar.

[Jolie Rouge]

Piccata Chicken
from Traditions... A Taste of the Good Life

4 whole chicken breasts, skinned, boned and halved
1/2 cup flour
1 teaspoon salt
1/4 teaspoon freshly ground pepper
Paprika
1/2 cup butter
1 Tablespoon olive oil
4 Tablespoons dry sherry or dry red wine
3 Tablespoons fresh lemon juice
1 lemon, sliced
3 Tablespoons capers
1/3 cup fresh minced parsley

Flatten chicken breasts until about 1/4 inch thick. Combine flour, salt, pepper and paprika in a bag. Add breasts and shake well. Heat butter and olive oil in skillet until bubbly. Sauté chicken breasts a few at a time for 3 to 5 minutes on each side. Drain and keep warm. Drain off all but 2 Tablespoons oil. Stir in sherry or wine, scraping the bottom of the skillet to loosen off any browned bits. Add lemon juice and slices and heat. Add capers and sprinkle with parsley. Pour sauce over the chicken breasts.

SERVINGS: 4 - 6





Copyright 1983 The Junior League of Little Rock, Inc. All rights reserved.

[jaybird]

Help. I found a recipe by accident yesterday on the foodnetwork site and I lost it. It was a casserole, crabmeat and some other sort of shell fish (I think) Anyone have this type of recipe?

[Jolie Rouge]

We have special Oktoberfest menu for you this time. Oktoberfest in Germany is underway and is scheduled to run from September 20 through October 3. The main course items were provided by a generous subscriber a few years ago. This subscriber suggested that all that was missing from this menu in order to have your own Oktoberfest celebration was some German beer and one of those lovely ladies that serve the beer in the Festhaus. In order to avoid appearing overly partial to beer or the ladies that serve same, I chose to add a starter and dessert to the menu instead. We hope you enjoy this menu that serves 6 to 8.



Beef Stuffed With Cream Cheese

1/2 pound thin sliced roast beef
8 oz. cream cheese, softened
1 clove garlic, minced
1 Tbsp. lemon juice
1/2 tsp. seasoned salt
1 Tbsp. prepared horseradish

Combine all ingredients except roast beef in a small bowl and mix well. Spread mixture over each slice of roast beef and roll up. Place seam side down on a platter and refrigerate for several hours. When ready to serve slice into 1/2 inch pieces. You can mix some additional horseradish with a little sour cream to create a dipping sauce.



Schnitzel Paniert

4 very thinly sliced pork steaks
2 eggs
1/2 cup milk
1 cup flour
1 tsp. black pepper
1/2 tsp. paprika
Peanut oil for deep-frying

Preheat oil in deep fryer to medium heat. Make a wash by blending well the eggs and milk. Mix flour, pepper and paprika and place this on a sheet of waxed paper. Dip the steak in the egg wash, making certain that it is thoroughly covered. Now put the steak in the flour mixture, coating both sides. Shake off excess. Deep fry in hot oil for 15 minutes or until meat is no longer pink.




Rosti

2 lbs. russet potatoes
1 cup olive oil
Salt and pepper to taste
1 Tbsp. parsley flakes

Preheat oven to 350 F. Cut the potatoes into chunks about 1" thick. Dip potato chunks in the olive oil. Sprinkle with salt and pepper and place cut side up in roasting pan. Bake for 25 minutes or until fork inserted in a piece shows it is tender. Place in a serving dish and sprinkle parsley flakes over the top.

The Skinny: You might be able to get away with non-stick spray instead of olive oil; however, olive oil is supposed to be better for you than other types of cooking oil.

Rotkohl

4 cups shredded red cabbage
1 cup thinly sliced onion
1 and 1/2 cups water
1/2 cup vinegar (omit this if using an aluminum pot!)

Mix cabbage and onion, place in 4 quart or larger pressure pot with water and vinegar (see note above). Cook at 15 lbs. pressure for 15 minutes. If you don't have access to a pressure cooker, then use a Dutch oven or large pot with a close fitting lid and cook the cabbage until tender, adding additional water as necessary.



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Streusel Pie

Filling:
1 prepared 9-inch pie crust
2 29-oz. cans of sliced peaches, drained
1/3 cup all-purpose flour
1/2 cup powdered sugar
1 tsp. cinnamon

Topping:
3/4 cup all-purpose flour
1 tsp. cinnamon
1/2 cup brown sugar
1/3 cup butter

Combine filling ingredients in a large bowl and mix well. Pour into pie crust. Combine all topping ingredients and mix well with fork until crumbly. Sprinkle topping over filling. Bake in preheated oven at 375 degrees for 40 to 45 minutes or until topping is golden brown. You may cover the edges of the pie crust with tinfoil after 20 minutes of baking to prevent excessive browning.

[Jolie Rouge]

TROPICAL COCKTAILS


Blue Hawaiian
1 ounce light rum
1 ounce Blue Curacao
2 ounces pineapple juice
1 ounce cream of coconut
1 cup ice

Mix all the ingredients in a blender at high speed for a short period of time.
Strain into a highball glass.
Garnish with a pineapple wedge or cherry.
Mai Tai
1 ounce dark rum
2 ounces light rum
1/2 ounce Curacao
1/2 ounce Orgeat syrup
1/4 ounce simple syrup*
1/2 ounce lime juice

Combine and shake ingredients in a shaker with ice.
Strain into an old-fashioned glass over crushed ice.
Garnish with a pineapple wedge or cherry.
Serve with a straw.
*Simple syrup is also known as sugar syrup, bar syrup or rock candy syrup. It's made by boiling 1 part water (at least 1 cup) and stirring in 1, 2 or 3 parts superfine sugar. Once the syrup is cooled, it's ready to be mixed into a variety of cocktails.

Pineapple Fizz
2 ounces light rum
1 ounce pineapple juice
1/2 teaspoon superfine sugar
Club soda

Combine and shake all ingredients except the club soda in a shaker with ice.
Strain into a highball glass over crushed ice.
Fill glass with club soda.
Note that the above drinks contain alcohol and are to be served only to people of legal drinking age. Additionally, it's illegal and dangerous to drive while intoxicated.

[Jolie Rouge]

TEA TREAT - thanks judy
1 quart hot tea
1/4 Cup sugar
5 Cups orange juice
3/4 orange liquore (Liquore Galliano preferably)
Cinnamon stick
fresh mint, orange slices for garnish.

Combine all ingredients in large saucepan. Simmer 5 minutes. Pour into punch bowl and garnish. May be kept warm on a low flame. Can be stored cold and reheated often as necessary.

[Jolie Rouge]

J - I have literally 100's of recipes with crabmeat & seafood in a casserole ... more info, please

When do you want to make this ? I am fixing to leave for the CubScout campout ....




{{PRAY}}

[Jolie Rouge]

What's black and white, black and brown, and black and black?

A nun roasting on a spit!

[Gumball1960]

Orange Cream Fruit Salad

1 can (20 oz) pineapple tidbits, drained
1 can (16 oz) peach slices, drained
1 can (11 oz) mandarin oranges, drained
2 medium firm bananas, sliced
1 medium apple, chopped
1 package (3.4 oz) instant vanilla pudding mix
1-1/2 cups milk
1/3 cup frozen orange juice concentrate
3/4 cup sour cream

In a large salad bowl, combine all fruits and set aside.
In a mixing bowl, beat pudding mix, milk, and orange juice
concentrate for 2 minutes. Stir in sour cream and mix well.
Spoon over fruit and toss well to coat.
Cover and refrigerate for 2 hours. Serve.
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Diet Coke BBQ Chicken

4 boneless, skinless chicken breasts
1 cup ketchup
1 cup Diet Coke

In a non-stick skillet, place uncooked chicken.
Pour ketchup over chicken, then pour entire can of Diet Coke over.
(Do not brown chicken first.)
Cover and cook on medium heat for 45 minutes.

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Taco-Stuffed Pasta Shells

16 Jumbo dried pasta shells, prepared according to
package directions, rinsed & drained
1 lb ground beef
1 pkg (1.25 oz) Taco seasoning mix
1 cup water
1 16 oz can refried beans (fat free works fine)
1 cup shredded cheddar cheese, divided
1 16 oz jar salsa, divided
1/4 cup diced green onions
sour cream (optional)

Preheat oven to 350 degrees. Brown beef in large skillet, drain.
Add seasoning mix & water & cook over low heat for 5 minutes.
Add refried beans and 3/4 cup cheese, mix well. Spread 1/4 cup
salsa over bottom of each of TWO 2 Quart baking dishes. Fill
pasta shells with beef mixture, place 1/2 of shells in each Baking
dish, filled side up. Spoon remainder of salsa over shells.
Cover dishes with foil, bake 40-45 minutes. Sprinkle with green
onions and remaining cheese, garnish with sour cream if desired
Serves 8

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[the fugative]

PESTO WRAPS


3 large zucchini, peeled

Pinch of sea salt

Juice of ½ lemon

2 cups walnuts

2 cups loosely packed fresh basil leaves

3 cloves garlic

1 heaping tablespoon red miso

2 tomatoes, cubed

Chopped green and purple basil

To soak zucchini: Using vegetable peeler, cut thin, wide strips lengthwise down zucchini. Place in bowl. Cover with water. Add sea salt and lemon juice. Soak for 2 hours. Drain. Rinse. Drain again.

To make pesto: In food processor, combine walnuts, basil leaves and garlic. Process to form oily paste. Transfer to bowl. Stir in red miso.

To assemble: Lay zucchini strip flat on work space. Drop 1 teaspoon pesto in center of strip. Press small piece of tomato into pesto. Fold or roll up strip. Secure with toothpick or place seam side down on serving plate. Serve garnished with basil.





APPLE-NOODLE KUGEL


8 ounces egg noodles

¾ cup (1½ sticks) butter, at room temperature, divided use

½ teaspoon cinnamon

1 tablespoon honey

3 apples, peeled, cored, thinly sliced

6 ounces cream cheese, at room temperature

½ cup sugar

4 eggs

2 teaspoons vanilla

1 pint sour cream

To cook noodles: Cook noodles in large pot of boiling water. Drain.

To cook apples: Preheat oven to 350. Heat large skillet over medium heat. Add 1 tablespoon butter, cinnamon and honey. Add apple slices. Cook, stirring often to prevent sticking, until apples are soft and most of juice has evaporated. In food processor, combine ½ cup butter, cream cheese, sugar, eggs, vanilla and sour cream. Blend until smooth, stopping to scrape down sides of bowl twice.

To assemble, bake: Put remaining 3 tablespoons butter in 7- by 11-inch baking pan. Place in oven. Meanwhile, mix noodles and sour cream mixture. When butter has melted, remove pan from oven. Add half of noodles. Layer in apple slices. Cover with remaining noodle mixture. Sprinkle with cinnamon. Bake for 45 minutes to 1 hour or until top is golden.





CRANBERRY-ORANGE PORK ROAST


2½-pound boneless pork shoulder roast, trimmed of fat

1 cup sweetened dried cranberries

½ cup chicken broth

1 teaspoon shredded orange peel, plus more for garnish

½ cup cranberry juice cocktail, divided use

2 tablespoons cornstarch

To cook roast: Place pork roast in 3½- to 4-quart slow cooker. In small bowl, combine cranberries, broth, orange peel and ¼ cup cranberry juice cocktail. Mix well. Pour over pork. Cover. Cook on low setting for 7 to 9 hours. Remove pork from slow cooker. Place on serving platter. Cover with foil.

To make sauce: Pour juices from slow cooker into medium sauce-pan. If necessary, skim off any fat. In small bowl, blend remaining ¼ cup cranberry juice cocktail and cornstarch until smooth. Stir into juices in saucepan. Cook over medium heat, stirring constantly, until bubbly and thickened.

To serve: Cut pork into slices. Serve with sauce. Garnish with additional shredded orange peel.