Kai's "Old-Fashioned" Recipe Thread

[Jolie Rouge]

Quaker Bonnet Lemon Angel Pies


6 egg whites, at room temperature
1-1/2 cups superfine sugar
1 cup egg yolks
1/2 cup sugar
1/2 cup lemon juice
1 teaspoon lemon zest
1 cup whipped cream

Beat the egg whites in a mixer bowl until soft peaks form. Add 1-1/2 cups superfine sugar gradually, beating constantly until stiff and glossy. Do not overbeat the
meringue or it will break down. Pipe the meringue into individual nests on a parchment-
paper-lined baking sheet or on a parchment-paper-lined baking sheet sprayed with nonstick cooking spray. Bake at 150 to 175 degrees for 3 hours. Leave the oven
door open if you are not able to set the oven that low. The shells may be baked at 150 degrees for as much as 12 hours to be sure the shells are completely dry. Combine the egg yolks, 1/2 cup sugar, lemon juice and lemon zest in a double boiler. Cook until the mixture holds a ribbon for 3 seconds when the whisk is lifted from the mixture, whisking constantly. let stand until cool. Spoon into the meringue nests. Spread with the whipped cream.

SERVINGS: 6 - 8

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[Gumball1960]

Pumpkin-Beef Chili

2 c. fresh or canned pumpkin
3 lb. lean ground beef
2 cans red kidney beans
2 med. onions, chopped
3 cans cut tomatoes, 15 oz. each
2 T. chili powder
1/4 tsp. red pepper (optional)
2 T. sugar
1 tsp. salt
2 bay leaves
1 c. mushrooms (optional)

Brown ground beef and drain off excess fat. Put ground beef
into a large pot. Add remaining ingredients. Cook on low for
1-2 hours. Serve with crackers, hot fresh bread or garlic bread.
Serve with additional red pepper and chili powder for those who
love hot foods.



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Dinner-in-a-Pumpkin

1 medium Pumpkin
1/4 cup Onion -- chopped
1 1/2 lb Ground beef
2 T Soy sauce
2 T Brown Sugar
1 can Cream of Mushroom
1 1/2 cups cooked rice

Clean stringy pulp and seeds from pumpkin. Saute onion and ground
beef. Add soup, soy sauce and brown sugar. Simmer for 8-10 minutes.
Add cooked rice. Put meat-rice mixture into pumpkin. Replace lid.
Place the pumpkin in a 13 x 9 pan. Bake at 350 for 60 min to 90
minutes until pumpkin is tender. Slice in quarters to serve.
(I have also made this in winter squash.)


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Curried Pumpkin Soup

1/3 c. chopped onion
1 tsp. minced garlic
1 tsp. curry powder
2 T. butter
1 c. pureed pumpkin
1/4 tsp. nutmeg
1/8 tsp. sugar
1 bay leaf
2 c. veggie broth (or can use chicken broth)
1 1/2 c. milk
1 T. cornstarch
2 T. heavy cream (optional)
chopped chives (as decoration)

In large pan cook onion, garlic, and curry in the 2 T. butter for a
few minutes until onion is tender. Add pumpkin, nutmeg, sugar and the
bay leaf. Stir in the broth and bring to a boil. Reduce heat and simmer
uncovered for about 15 minutes. Take out the bay leaf. Stir in 1 cup
of the milk and cook over low heat for a few minutes.

In another bowl, stir together the remaining milk and the cornstarch
until dissolved, and then add it to the pan. Cook and stir until
thickened and bubbly. Cook a couple more minutes.

To serve: Swirl the cream on top, and garnish with chives. This can
also be frozen after it cools. In the freezer it will be good for up
to 3 months. Serves 4-6.

Note: The spices can certainly be adjusted to your individual tastes.


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Pumpkin Dip with Gingersnaps

1 30-oz. can pumpkin (not pie mix)
4 c. confectioners sugar
16 oz. cream cheese, softened
1 tsp. vanilla
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg

Combine ingredients with a mixer, place in serving bowl, chill. To
serve, place bowl on platter and surround with store-bought gingersnaps.
Amazingly simple for something so good.


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Pumpkin Fudge

makes 3 1/4 pounds

1 can (5 1/2 oz.) evaporated milk (not skim)
3 c. sugar
3/4 c. butter
1/2 c. pumpkin puree
1/4 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. grated nutmeg
1 pkg. (12 oz.) butterscotch chips
1 tsp. vanilla
1 c. chopped pecans
1 jar (7 oz.) marshmallow crème

Butter a 13x 9" baking pan. In a heavy 2-quart saucepan, combine sugar,
butter, evaporated milk, pumpkin and spices. Bring mixture to a boil,
stirring constantly. Reduce heat. Boil over medium-low heat until
mixture registers 234 F. on a candy thermometer, stirring constantly
(should take about 25 minutes).

Remove from heat and stir in butterscotch pieces until melted. Add
marshmallow crème, nuts and vanilla. Mix until well combined. Pour
mixture into prepared pan, spreading evenly. Cool at room temperature.

Cut into squares. Wrap tightly and store in refrigerator.


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Pumpkin Caramel Custard

1/2 c. pureed, cooked pumpkin (can use canned, but not pie mix)
1 1/2 c. sugar, divided
1/2 c. water
2 c. low-fat milk
4 eggs, lightly beaten
2 T. vanilla
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger

In a heavy saucepan, combine 1 c. sugar and water. Cook over medium
heat. Once sugar has dissolved, swirl the pan and cook, until it is
a deep caramel color. Quickly divide the caramel among six dessert
cups. Set aside to cool.

Preheat oven to 350F. Scald milk in a saucepan. In a bowl, combine
the pumpkin, remaining sugar, eggs, vanilla and spices. Whisk milk
into the pumpkin mixture and portion into dessert cups. Place in a
baking dish; cover each with a piece of foil. Pour hot water into
the baking dish so water is halfway up the cups. Bake for 45-50 minutes.

Remove cups from the baking dish and let cool. Run a knife around
the sides, invert onto plates. Serves 6.



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Spicy Pumpkin Butter

1/4 c. brown sugar, packed
2 T. sugar
1/4 c. water
1/2 tsp. allspice
1/4 tsp. ginger
1/4 tsp. cloves
1/4 tsp. nutmeg
1 1/2 c. pumpkin puree (not canned pumpkin pie mix)

Combine the sugars, water and spices in a 4-cup glass measure. Microwave
on HIGH 3 minutes; stir. Add pumpkin and Microwave on HIGH 5 minutes.
Let cool and refrigerate. Keeps several weeks in refrigerator or can be frozen.

Yield: 2 c.

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[Jolie Rouge]

**Kid Friendly Recipe**

We have hundreds of recipes for you to make for and with your children. Be sure to check out the recipe section of our website at: www.theideabox.com/ideas.nsf/recipe

~*~Apple Walnut Cake~*~

Need:
4 cups cored - chopped apples (skin on or off)
2 cups sugar
2 eggs
1/2 cup oil
2 teaspoons vanilla extract
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 cup chopped walnuts

Mix apples and sugar, and set aside. Grease and flour a 13x9-inch pan.
Beat eggs with oil and vanilla. Sift together dry ingredients and add to the oil and egg, alternating with the apple mixture. Stir in the walnuts. Spread in the pan and bake at 350 degrees F for about an hour, or until it tests done. Makes about 15 squares.

Great for fall occasions, or an afterschool treat!

[Gumball1960]

Chocolate Chunk Cookies

Celebrate National Cookie Month by baking up a batch of
America's favorite treat. These chocolate chip cookies, full
of big chocolate chunks, will have your family begging for
this annual cookie celebration every month of the year!

Prep Time: 30 minutes
Baking Time: 10 minutes per batch
Makes 3 1/2 dozen cookies



Ingredients
1 cup (2 sticks) unsalted butter, softened

1 cup packed brown sugar

1/2 cup granulated sugar

2 large eggs

1 teaspoon baking soda

1 1/2 teaspoons vanilla extract

1/4 teaspoon salt

2 1/4 cups all-purpose flour

3 semisweet chocolate bars (4 ounces each),
coarsely diced

1 cup unsalted mixed nuts (without peanuts),
coarsely chopped




Directions
1. Preheat oven to 375F. Lightly grease 2 large baking sheets;
set aside.

2. In a mixing bowl, cream butter and sugars with an electric
mixer until fluffy. Add eggs, baking soda, vanilla and salt;
beat until combined.

3. Beat in flour on low speed until blended. Stir in chocolate and nuts.

4. Drop dough by rounded tablespoonfuls onto prepared baking sheets.
Bake cookies until golden, 10-12 minutes. Let cookies cool on baking
sheets for 1 minute. Transfer cookies to wire racks to cool completely.

Per cookie: 166 Cal.; 2g Protein; 9g Fat; 20g Carb.; 50mg Sodium; 22mg Chol.; 1g Fiber.

[Jolie Rouge]

Cream Cheese Apricot Bread

Batter:
1 cup dried apricots, cut into thin strips
1/2 cup raisins
4 Tablespoons butter, room temperature
1/2 cup sugar
1/2 cup packed light brown sugar
1 large egg, room temperature
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup orange juice
1/2 cup chopped walnuts

Filling:
6 ounces cream cheese, room temperature
1 large egg, room temperature
1 Tablespoon grated orange zest


Preheat oven to 350 degrees. Prepare Batter: Combine apricots and raisins in a small bowl. Add boiling water to cover. Let stand 30 minutes, then drain. In a bowl, beat butter and sugars until creamy. Beat in egg. In a separate bowl, sift together flour, baking powder, baking soda and salt. Add flour mixture alternately with orange juice to butter mixture. Stir in apricots, raisins and walnuts. Prepare Filling: Place all ingredients in a food processor and process until smooth. Pour 2/3 of Batter into greased and floured 9x5-inch loaf pan. Top with Filling, then Batter. Insert a knife and swirl to marbleize. Bake for 55–60 minutes, or until golden. Cool 10 minutes, then turn out onto wire rack.

Note: Can refrigerate for 1 week or freeze up to 2 months.

YIELDS: 1 loaf

[Jolie Rouge]

Mustard Fish

5 pounds fish filets (preferable bass or crappie)
2-1/2 cups flour
1 (24 ounce) jar prepared mustard
1 ounce (1/2 bottle) Tabasco
1 (5 ounce) jar horseradish
1/2 to 1 cup water (optional)


Mix all ingredients together except water in a large bowl. Coat each fish filet with the mustard batter. If batter is too thick and will not coat filets well, add water to thin batter. Deep fry fish in a heavy pan or Dutch oven in very hot grease. Do not be scared to add the large amount of Tabasco and horseradish because the hot flavor will cook out while the fish are being fried.

Variation: after coating your fish with the mustard batter, roll in equal amounts of yellow corn meal and cajun seasoning. This gives a spicier flavor.

SERVINGS: 14 - 16

[the fugative]

CHORIZO-STUFFED NEW POTATOES


10 small unpeeled red new potatoes, about 2 ounces each

12 ounces chorizo sausage

½ teaspoon salt

5 green onions, chopped, including green tops

2 tablespoons minced cilantro

10 tablespoons Mexican crema fresca

Salt and freshly ground black pepper

5 ounces (1¼ cups) shredded Manchego cheese

To boil potatoes: Scrub potatoes well with vegetable brush. Place in heavy, 3-quart saucepan. Add cold water to cover. Bring to a rolling boil. Cook for 20 minutes or until potatoes are soft when pierced with metal skewer. Drain potatoes. Set aside to cool. When potatoes are cool, slice in half. Cut very thin slice from bottom of each potato so it sits flat. Using melon baller, scoop out all potato pulp, leaving thin shell. Reserve potato pulp for filling. (Note: Take care not to break edges or bottom of shell.) Salt and pepper inside of shells.

To make filling: Squeeze chorizo out of casings. Break up lumps. Saute chorizo and salt in heavy skillet until sausage is evenly browned. Add green onions. Blend well. Remove pan from heat. Drain off fat. Stir in cilantro and potato pulp.

To stuff potatoes: Spoon 1 teaspoon of crema fresca into each potato shell. Add portion of chorizo/potato mixture. Top with shredded cheese.

To bake potatoes: Place stuffed potatoes on baking sheet. Preheat oven to 350 degrees. Bake potatoes for 6 minutes or until shells are heated and cheese melts. Serve warm.

[Jolie Rouge]

Potato, Leek and Fennel Soup

2 Tbsp. butter
2 cups sliced leeks
2 cups sliced fennel bulbs
6 cups chicken broth
2 pounds red potatoes, washed and cut into bite-sized pieces

Melt butter in a large pot, add leeks and fennel and saute until tender. Add chicken broth and potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender (about 20 minutes). Place soup (in batches) in a blender and puree. Return to pot and heat and add salt and pepper to taste.




Linguine with Clam Sauce

1 26-oz. jar pasta sauce
4 6-oz. cans minced clams, undrained
2 cloves garlic, minced
1/2 tsp. red pepper flakes
1 pound linguine
1/3 cup fresh grated Parmesan cheese

Combine pasta sauce, clams, garlic and red pepper flakes in a saucepan and bring to a boil, reduce heat and simmer. Meanwhile, cook linguine according to package directions, drain and serve with clam sauce on top. Sprinkle with fresh Parmesan cheese.


Chocolate Chip Scones

2 cups baking mix
2/3 cup semi-sweet chocolate chips
1/3 cup heavy whipping cream
1/4 cup sugar
1 egg
1 tsp. vanilla

Combine all ingredients in a large bowl and mix together until a soft dough forms. Spray a cookie sheet with non-stick spray, shape dough into an 8-inch circle and place on the cookie sheet. Carefully cut into 8 equal pieces but do not separate. Bake at 425 for 12 minutes. Allow some cooling and then separate the pieces before serving.

[the fugative]

GOLDEN ONION SOUP


3 tablespoons unsalted butter

3 medium onions, peeled, halved and thinly sliced

2 tablespoons sliced shallots

2 tablespoons minced fresh garlic

3 tablespoons all-purpose flour

¼ teaspoon saffron threads

6 cups hot chicken or vegetable stock

¼ cup fresh lemon juice or white wine

Salt and freshly ground white pepper, to taste

• Garnishes:

Baguette slices

Garlic cloves

Extra-virgin olive oil

Freshly shredded parmesan cheese

Fresh chopped parsley or snipped chives

Fresh chive blossom

Melt butter over medium heat in heavy saucepan. Add onions, shallots and garlic. Sweat for 5 to 7 minutes, stirring frequently, or until softened, translucent and just beginning to color. Sprinkle mixture with flour. Stir until flour is thoroughly blended. Add saffron, chicken stock and lemon juice or wine, whisking continuously. Bring soup to a gentle boil. Cook until somewhat thickened. Reduce heat. Simmer for 10 to 15 minutes, stirring occasionally, to blend flavors. (Note: Soup can be served immediately or refrigerated and then gently reheated to serve later.)

To prepare garnishes: Rub baguette slices with fresh garlic. Spread thin layer of olive oil on top. Toast in hot oven until golden brown. Serve as side to soup or on top of soup. Add shredded cheese and fresh herbs as garnish as well.

[the fugative]

KETCHUP



about 3 quarts

2 large onions, sliced ½-inch thick

2 tablespoons olive oil

1 cup red-wine vinegar

1/3 cup plus 1 tablespoon packed dark brown sugar

10 large garlic cloves, peeled

¼ cup capers with their brine

¼ cup Tabasco sauce

¾ teaspoon ground coriander

¾ teaspoon ground cumin

¾ teaspoon dry mustard

¾ teaspoon paprika

¾ teaspoon ground cinnamon

¾ teaspoon ground allspice

¾ teaspoon ground ginger

¾ teaspoon dried oregano

¾ teaspoon freshly ground black pepper

¾ teaspoon ground cardamom

8 to 9 cups fresh medium-size tomatoes, peeled, or 3 cans (28 ounces each) whole tomatoes

2 cans (12 ounces each) tomato paste

Kosher salt to taste

Freshly ground black pepper to taste

To broil onions: Preheat oven to 400 degrees. Toss onions with olive oil until coated. Place on baking sheet. Broil for 8 minutes per side or until charred.

To cook ketchup: Put onions in large stockpot. Add vinegar, brown sugar, garlic, capers and brine, Tabasco sauce, coriander, cumin, mustard, paprika, cinnamon, allspice, ginger, oregano, black pepper, cardamom, tomatoes and tomato paste. Simmer, uncovered, over low heat for about 3 hours, stirring every 15 minutes to break up tomatoes and keep ketchup from burning to bottom of pot. (Note: Mixture will thicken as it cooks.)

To puree ketchup: In blender or food processor, puree ketchup in 2-cup batches. (Note:If ketchup seems too thin, return to pot and simmer until desired thickness.)

To store ketchup: Ketchup will keep in refrigerator for about 4 weeks. Or pour ketchup into sterile glass pint or quart jars and process in boiling water, following any basic cookbook for canning directions.

[Ladytiger]

Cheddar Potato Pie

Prep Time: 15 min
Total Time: 40 min
Makes: 4
Recipe Rating: 4 stars


1 lb. lean ground beef
1 cup chopped onion
3/4 cup A.1. Original Steak Sauce
2 cups prepared mashed potatoes
1 cup KRAFT Shredded Cheddar Cheese


COOK and stir meat and onion in large skillet 4 to 5 minutes. Add steak sauce; bring to boil. Reduce heat; simmer for 5 to 7 minutes. Spoon into 1-1/2-quart casserole.

MIX mashed potatoes and cheese. Spread mashed potato mixture evenly over meat mixture.

BAKE at 350°F for 12 to 15 minutes or until throughly heated.