Kai's "Old-Fashioned" Recipe Thread

[Jolie Rouge]

Hot Macadamia Dip

1 8-oz. package cream cheese, softened
4-oz sour cream
1 clove garlic, minced
1 Tbsp. green onions, chopped
1 tsp. prepared horseradish
1/2 cup macadamia nuts, chopped
Salt and pepper to taste

Combine all ingredients together and mix well. Place in a baking dish and bake at 350 degrees for 15 minutes. Serve warm with assorted crackers or crusty bread.



Grilled Tuna Steaks with Avocado Salsa

6 - 8 tuna steaks (about 4 to 6 oz each)
1/4 cup olive oil
1 tsp. dried thyme
1 tsp. dried oregano
1 clove garlic, minced
Juice of 1 lemon

Place tuna steaks in a shallow pan. Combine next 5 ingredients and pour over tuna. Place in the refrigerator and marinate for 1 hour before cooking. Place on a medium-hot grill for about 5 minutes per side. Serve with avocado salsa recipe to follow. You can substitute other types of fish for the tuna such as trout, sea bass or flounder.



Avocado Salsa

2 ripe avocadoes, peeled, pitted and diced
1 small sweet onion, chopped
1 15-oz. can black beans, drained and rinsed
1 tomatoes, diced
Juice of 2 limes
1/4 cup olive oil
2 jalapeno peppers, seeded and chopped
1/4 cup fresh cilantro, chopped
2 cloves garlic, minced
Salt and pepper to taste

Combine all ingredients in a bowl and allow to sit while fish is marinating to allow flavors to blend.



Orange Date Squares

1 cup dates, chopped
2/3 cup dark brown sugar
1/2 cup water
1/2 cup butter
6-oz. semi-sweet chocolate chips
2 eggs, beaten
1/3 cup orange juice
1/3 cup milk
1 tsp. baking soda
1 and 1/4 cups all-purpose flour
1/2 tsp. salt
2/3 cup walnuts, chopped

Place dates, brown sugar, water and butter in a saucepan and simmer until dates are soft. Remove from heat and add chocolate chips. Add eggs, orange juice and milk and stir. Combine baking soda, flour, salt and walnuts and fold into date mixture. Pour into a greased 13 x 9-inch baking pan and bake for 30 minutes at 350 degrees. Allow to cool and prepare glaze and drizzle over bars. Cut into squares and serve.

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[Jolie Rouge]

Lemon Poppy Seed Cake


1 package(18.5 oz) yellow cake mix
1 package (3.4 oz) INSTANT lemon pudding mix
1/3 cup poppy seeds
1/2 cup oil
1 cup hot water
4 large eggs

I prefer to use a bundt pan, the presentation is so nice.

Spray bundt pan with cooking spray. Mix all ingredients; add water last slowly mixing it in. Mix well, I usually mix for 4-5 minutes. Pour in bundt pan, bake 40-45 minutes until springs back when lightly touched. When cake is cool, sprinkle lightly with confectioner's sugar. You may also make a lemon glaze to drizzle over the cake as you serve it.

[Jolie Rouge]

Lemon Poppy Seed Cake


1 package(18.5 oz) yellow cake mix
1 package (3.4 oz) INSTANT lemon pudding mix
1/3 cup poppy seeds
1/2 cup oil
1 cup hot water
4 large eggs

I prefer to use a bundt pan, the presentation is so nice.

Spray bundt pan with cooking spray. Mix all ingredients; add water last slowly mixing it in. Mix well, I usually mix for 4-5 minutes. Pour in bundt pan, bake 40-45 minutes until springs back when lightly touched. When cake is cool, sprinkle lightly with confectioner's sugar. You may also make a lemon glaze to drizzle over the cake as you serve it.

[the fugative]

Chicken Cacciatore


• 6 red bell peppers, cored, halved and seeded

• Extra-virgin olive oil

• Sea salt and freshly ground black pepper

• 1 1/2 c. flour

• 2 tbsp. garlic powder

• 1 tbsp. dried oregano

• 1 egg

• 2 c. milk

• 1 (3 1/2-lb.) whole chicken, cut into 8 pieces

• 6 cloves garlic, halved lengthwise

• 1 onion, peeled and sliced thin

• 2 ripe tomatoes, coarsely chopped

• 1/2 lemon, sliced in paper-thin circles

• 3 anchovy fillets

• 1 tbsp. capers

• 1 tsp. red pepper flakes

• 1/2 bunch fresh basil, hand-torn and divided

• 1 c. dry white wine

Preheat broiler. In a large bowl, toss red pepper halves with a little olive oil, salt and pepper. Place peppers on a cookie sheet, skin side up and broil for 10 minutes, until really charred and blistered. Remove peppers to a large bowl, cover with plastic wrap and steam for about 10 minutes to loosen skins. Peel peppers (discarding skins), roughly chop and reserve.

In a medium bowl, whisk together flour, garlic powder and oregano. In a shallow bowl, whisk egg, add milk and whisk to combine. Dredge chicken pieces in flour mixture and tap off excess. Dip each piece in egg wash to coat and then dredge in flour mixture again.

Place a Dutch oven over medium heat and pour in about 1/4 inch olive oil. Pan-fry chicken in batches, skin side down, until crisp, about 8 minutes per piece. Turn chicken over and brown other side about 10 minutes longer. Remove chicken to a side plate, pour out oil and clean out pot. Return pot to stove and coat bottom and sides with 1/4 cup olive oil. Add garlic, onion, tomatoes, lemon slices, anchovies, capers, red pepper flakes, half of roasted red peppers and half of basil. Season with salt and pepper and simmer 20 minutes, stirring frequently until mixture breaks down. Add remaining roasted peppers and basil. Tuck chicken into stewed mixture and add wine. Turn heat to low, cover and simmer for 20 minutes.

[Jolie Rouge]

Sweet Potato Soufflé


3 cups chopped cooked sweet potatoes
1 cup sugar
2 eggs
1/2 cup milk
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup packed brown sugar
1/2 cup flour
1 cup pecans, chopped
1/4 cup (1/2 stick) butter

Combine the sweet potatoes, sugar, eggs, milk, salt and vanilla in a large mixing bowl and beat until smooth. Pour into a buttered 2-1/2 quart baking dish. Combine the brown sugar, flour and pecans in a medium bowl. Cut in the butter until crumbly. Spread evenly over the sweet potato mixture. Bake at 375 degrees for 30 to 40 minutes or until the top is brown.

SERVES: 8

[Jolie Rouge]

Coconut Cake

Bake 1 box white or yellow cake mix according to package directions. Cool. Sprinkle with coconut. Bring to a boil: 1 cup of sugar and 1 cup of milk. Cool. Poke holes in cooled cake with meat fork or end of wooden spoon. Pour cooled syrup over cake. Cover and refrigerate for 2 days. Frost with Cool Whip and sprinkle with more coconut. Keep refrigerated.


Mamaw's Peach Cobbler

1 stick of butter
1 cup of sugar
1 cup of flour
3 tsp baking soda
1 lg can sliced peaches

round casserole dish

Mix dry ingredients well. Melt butter and add to mixture. Drain 1/4 of juice from peaches. Pour remaining juice and peaches into dish. Bake at 350 degrees for one hour. Let sit for 30 minutes. enjoy!

[Jolie Rouge]

Marinated Brisket

5 or 6 pounds beef brisket
Meat tenderizer
Garlic salt
Celery salt
Seasoned salt
3 Tablespoons liquid smoke
1/4 cup Worcestershire sauce

Sprinkle meat with tenderizer and salts. Combine liquid smoke and Worcestershire sauce and pour over meat. Marinate in refrigerator for 24 hours. Bake in covered casserole (in marinade) at 225 degrees for 5 to 6 hours.

SERVES: 5 - 6



from :
River Road Recipes II ... A Second Helping
Copyright 1994 The Junior League of Baton Rouge, Inc. All rights reserved.
Visit The Junior League of Baton Rouge web site (http://www.juniorleaguebr.com) to purchase copies of River Road Recipes II and other fine cookbooks, or call (225) 924-0298.

[the fugative]

Minestrone With Chicken




• 6 c. defatted chicken broth

• 1 carrot, cut in 1/8-in. slices

• 1 onion, cut in 1/4-in. cubes

• 1 c. dried small pasta (orzo or macaroni)

• 1 small zucchini, cut in 1/4-in. cubes

• 1 large tomato, cut in 1/4-in. cubes

• 1 1/2 c. cooked chicken, cut in 1/4-in. cubes

• 1/2 c. minced parsley

• 2 tbsp. tomato paste

• Salt and freshly ground black pepper

In a 4-quart saucepan over medium-high heat, bring broth to a gentle boil. Add carrot, onion and pasta. Cover, reduce heat to medium-low and simmer until vegetables and pasta are just tender, about 10 minutes.

Add zucchini, tomato and chicken. Cover and cook until zucchini is tender, about 5 minutes.

Stir in parsley and tomato paste; stir to blend well. Season with salt and pepper. Ladle into warmed bowls for serving.




Chicken Pozole



6 c. defatted chicken broth

• 1 onion, finely chopped

• 1 clove garlic, minced

• 1 (29-oz.) can whole hominy, drained

• 1 c. cubed raw chicken

• Salt and freshly ground black pepper

Garnishes:

• 1 c. thinly sliced radishes

• 1 avocado, sliced in thin wedges

• 2 limes, cut in wedges

• 1 c. shredded lettuce

In 4-quart saucepan bring broth to a boil. Add onion and garlic; reduce heat to medium-low and simmer until onion and garlic are soft, about 7 minutes.

Add hominy; heat through. Add chicken; simmer until just tender, about 7 minutes. Season with salt and pepper.

Ladle soup into warmed bowls; serve with a tray of garnishes, each in its own small bowl.





Chicken Soup With Dumplings

• 1 1/2 c. cooked chicken, cut in 1/4-in. cubes

• 1 c. cake flour

• 2 tsp. baking powder

• 1/2 tsp. salt

• 1 egg, lightly beaten

• 1/4 c. plus 1 tbsp. milk

• 8 c. defatted chicken broth

• 3 small carrots, diced

• 3 ribs celery, diced

• 1 large onion, finely chopped

In a large bowl, sift together flour, baking powder and salt. In a small bowl, combine egg and milk. Make a well in center of flour; pour egg-milk mixture into well and stir until well combined. Set aside.

In a large lidded pot, bring broth to a boil. Add carrots, celery and onions; reduce heat to medium-low and simmer 10 minutes.

Add Chicken

Drop tablespoons of the dumpling batter into simmering soup. Cover with tight-fitting lid; simmer for 10 minutes without lifting lid. Serve at once, including some of the dumplings and vegetables in each bowlful.

[the fugative]

Stuffed Shells


1 # Sausage
3 Large Cloves Garlic
1 28oz Can of Plum Tomatoes
1 6oz Can of Tomato Paste
1 Cup H20
1/2 Cup Parmesan
2 Cups Mozzarella Cheese finely grated
2 Cups Mozzarella Cheese grated
1 16oz package of Ricotta Cheese
1 tsp Oregano
1 tsp Basil
1/2 tsp Whole Fennel Seed
1/2 tsp Sugar
1/4 tsp Black Pepper
1/4 tsp Paprika
16 shell shaped pasta

Brown sausage in a dabe(sic) of Olive Oil on light heat until sausage crumbles drain and set a side.

Dice Garlic
Open plum tomato can and tomato paste pour into blender.

Add in diced garlic, spices and h20(Water) into blender blend for about 2 to 3 minutes.


Pour Sauce into crock pot cook and in sausage.
Cook on low heat for 3 hours. Stir every half hour.

Mix in big bowl ricotta cheese and the finely grated mozz. with parm and set aside.

Cook shells according to your box (Usually about ten minutes)

Add cheese mixure into the 16 shells.

Once sauce is done pour a little sauce into baking dish. Then place noodles 3 across into the baking dish. Pour remaining sauce over the top of the noodles and cover with 2 cups of mozzarella sprinkle some grated parm cheese over the top.

(Bake at 425 coverd with foil for about 60 minutes.)

Uncover and bake for another 15 minutes and server.(sic)

[jaybird]

Mandarin Chicken
4 boneless, skinless chicken breasts
1 envelope onion soup mix
1 8oz. bottle WishBone Sweet & Spicy French dressing
1 can mandarin oranges, drained
1 can whole cranberry sauce

Place chicken in a baking dish. Mix remaining ingredients, pour over chicken. Bake at 350 for 1 hour. Serve over rice.

[the fugative]

Cincinnati-Style Chili


• 2 c. hot water

• 1 lb. ground beef

• 1 large onion, chopped

• 1 clove garlic, minced or pressed

• 1 (6-oz.) can tomato paste

• 1 (14 1/2-oz.) can diced or stewed tomatoes

• 2 tbsp. chili powder, or more (see Note)

• 1/2 bay leaf

• 1/2 tsp. salt

• 1/2 tsp. cinnamon

• 1/2 tsp. allspice

• 1/2 tbsp. vinegar

• 1/2 tsp. cumin

• 1/2 tbsp. Worcestershire sauce

• 1/2 tsp. cayenne (ground red pepper)

• 2 tbsp. flour, if needed

• 1 lb. spaghetti, cooked according to package directions

• Oyster crackers

• 1 c. finely shredded Cheddar cheese, for topping

• 1 large onion, chopped, for topping

• 1 (14 1/2 to 16-oz.) can kidney beans, drained and heated, for topping

Put the water in a large saucepan or Dutch oven over medium heat. Crumble in the ground beef and cook, stirring until red color is gone. Add the onion, garlic, tomato paste, tomatoes, chili powder, bay leaf, salt, cinnamon, allspice, vinegar, cumin, Worcestershire and cayenne. Bring to a boil, reduce heat and simmer, covered, 3 hours, stirring occasionally. Taste and adjust seasonings. Remove the bay leaf.

If the sauce is thin, put the 2 tablespoons of flour in a small bowl and stir in 1/4 cup hot liquid from the pot or hot water. Stir well to remove lumps, then stir into the chili and cook 5 minutes.

Divide cooked spaghetti among serving bowls, top with chili. Pass oyster crackers and toppings.

Note: There are so many other flavors going on in this fairly typical recipe that if you want heat you will want to step up the amount of chili powder it calls for