Kai's "Old-Fashioned" Recipe Thread

[the fugative]

Black Bean Soup

• 1 tsp. olive oil

• 1 medium onion (for about 1/2 c. chopped)

• 2 (15-oz.) cans black beans

• 1 (14 1/2-oz.) can fat-free chicken broth

• 1 c. frozen corn kernels

• 1 (14 1/2-oz.) can Mexican-style stewed tomatoes, or diced tomatoes seasoned with jalapeño peppers

• 3 bay leaves

• 1 tsp. bottled minced garlic

• 1 tsp. dried thyme

• 1 tsp. balsamic vinegar

• 1/2 tsp. ground cumin

• Reduced-fat sour cream, optional topping

• Shredded Cheddar cheese, optional topping

Heat the oil in a 4 1/2-quart Dutch oven or soup pot over medium-high heat. Peel and coarsely chop the onion, adding it to the pot as you chop. Stir and cook 2 minutes, or until onion is slightly brown.

Raise the heat to high, and add both cans of beans with their liquid and the chicken broth. Stir well. With the back of a spoon, smash some of the beans against the side of the pot to break them up. Stir well. Add the corn, tomatoes (with their juice), bay leaves, garlic, thyme, vinegar and cumin. Cover the pot, and bring the soup to a boil.

Reduce the heat to low, and simmer to let the flavors blend, about 8 minutes, stirring often to prevent sticking. Remove the soup from the heat. Remove the bay leaves, and serve with optional toppings.

[Advertisement]

[Jolie Rouge]

Swiss Cheese Tarts

Pastry dough
1/4 cup grated onion
2 Tablespoons butter
1/2 pound Swiss cheese, grated
3 eggs
1-1/2 cups cream
1/8 teaspoon dry mustard
1 teaspoon salt
Black pepper
Cayenne


Make enough pastry for 4 pie crusts (9 inches). Roll dough 1/8 inch thick. Cut into rounds and fit into 2-inch tart cups or muffin tins. Saute onion in butter. Remove from heat. Add cheese and stir well. Beat eggs until foamy. Beat in cream and mustard. Add salt, black pepper and cayenne. Stir this mixture into the cheese-onion mixture and pour into the pastry cups. Bake at 400 degrees for 20 minutes, or until golden. Serve hot. These tarts freeze well.

YIELDS: 4 dozen

[the fugative]

Cheesecake Cake


• 1 (6-oz.) container (or 3/4 c., half of a 12-oz. container) frozen lemonade concentrate, thawed

• 1 (18 1/4-oz.) white cake mix

• 1 c. sour cream

• 3 oz. cream cheese

• 3 eggs

• 1 c. powdered sugar, sifted

• 1 tbsp. lemon juice

• 1/2 tsp. vanilla

• A few drops of milk

Thaw the lemonade. Oil and flour a 10-inch Bundt pan. Preheat the oven to 350 degrees.

In the large bowl of an electric mixer, combine the cake mix, lemonade, sour cream, the cream cheese and the eggs. Mix at low speed 2 minutes, scraping the bowl occasionally, then beat 2 minutes at medium speed.

Pour the cake into the prepared pan and bake 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack about 20 minutes. Loosen the edge and center of the cake with a knife and invert it onto a serving plate. Cool completely.

For the glaze, combine the powdered sugar, lemon juice and vanilla, stirring in enough milk to achieve a slightly runny consistency. Spoon over the cooled cake.

This is a super secret highly recommended recipe

[Jolie Rouge]

Clam Corn Chowder

5 slices of bacon
1 cup minced onion
2 cups diced raw potatoes
3 7-oz. cans minced clams
1 cup of water
2 cups drained canned corn
3 cups milk
2 Tbsp. flour
2 Tbsp. butter
Salt and pepper to taste

Fry bacon in pan until crisp. Cut or crumble bacon into small pieces. Add onion and cook until tender. Add potatoes. Drain clams. Reserve clams and add juice to pan along with one cup of water. Cover and simmer until potatoes are tender. Add corn. Mix flour with milk and add to pan. Add butter and cook slowly until mixture starts to thicken. Add clams and salt and pepper to taste. Simmer for about five minutes more and serve hot.




Rockfish with Seafood Stuffing

1 large (20 - 25 inch) whole rockfish, cleaned but with head still on
or 3 to 4 large rockfish fillets
Salt and pepper to taste
5 Tbsp. butter
1/2 cup minced onion
1 clove garlic, chopped
1/2 pound scallops
1/2 cup dry white wine
1/4 cup lemon juice
1 pound back fin crabmeat
1 pound shrimp, steamed, peeled and cut into small pieces
2 Tbsp. fresh parsley
1 Tbsp. Old Bay seasoning
1 cup seasoned bread crumbs
1/3 cup grated Parmesan cheese

If using whole rockfish, wash inside of fish and place it in a large baking dish. If using fillets, cut each fillet down the middle but not all the way through. Cut into the fillet on both sides of the initial cut down the middle to form a pocket. Season the fish with salt and pepper. Melt 4 Tbsp. of butter in a pan and saute onion for a few minutes. Add garlic and saute for about one minute more. Remove onion and garlic from pan and put into a large bowl. Add the remaining 1 Tbsp. of butter to the pan and brown the scallops on both sides. Remove scallops from pan, cut into small pieces and add to the bowl with the onion and garlic. Add white wine, lemon juice, crabmeat, shrimp, parsley and Old Bay seasoning and mix well. Add just enough bread crumbs for the stuffing to hold together. You may not need the entire cup. Stuff whole rockfish or fillets with stuffing. Any extra stuffing can be packed around the rockfish in the baking dish. Sprinkle with grated Parmesan cheese and bake in 350 degree pre-heated oven for 45 minutes to one hour or until fish flakes with a fork. The fillets will probably cook faster than the whole fish. If you cannot find rockfish, use any other large fish with firm white flesh.




Crunchy Sugar Snap Peas

2 Tbsp. butter
3 cups frozen sugar snap peas, thawed and drained
1 8-oz can sliced water chestnuts
1/3 cup chopped cashews
Salt and pepper to taste
3 or 4 fresh basil leaves

Melt butter in pan. Add sugar snap peas and saute until for about 1 minute. Add water chestnuts and cashews and saute for 2 minutes more. Add salt and pepper. Add fresh basil and mix well immediately before serving.




Berry-Banana Crepes

1 and 1/2 cups milk
1 cup all-purpose flour
2 eggs
1/3 cup sugar
1 Tbsp. vegetable oil
1/8 tsp. salt
2 cups fresh sliced strawberries, blueberries and raspberries
1 cup fresh sliced bananas
Chopped nuts
Chocolate sauce
Confectioner's sugar

Mix together the milk, flour, eggs, sugar, oil and salt. Pour about 2 Tbsp. of the batter into a crepe pan or round non-stick frying pan. Lift and tilt pan to spread batter around pan. Return to heat and lightly brown on one side. Add berries and bananas to inside of crepe and carefully fold over. Flip carefully until lightly brown on both sides. Sprinkle with your choice of nuts, chocolate sauce and/or Confectioner's sugar.

[Jolie Rouge]

Pain Perdu (French Toast)

1 egg
1 teaspoon vanilla extract
2 Tablespoons sugar
1 cup milk
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) butter or margarine
6 slices white, wheat or pumpernickel bread

Beat the egg, vanilla, sugar, milk, cinnamon and salt in a medium mixing bowl. Melt the butter in a large skillet over medium heat. Dip the bread slices in the egg mixture until soaked through. Place in the skillet in a single layer. Cook on both sides until golden brown. Serve with your favorite syrup.

SERVES: 6



Grilled Coconut Toast

1 loaf stale French bread
Sweetened condensed milk
Shredded coconut

Cut bread into 2 inch slices. Use either metal or wood skewers to secure the bread by sliding the skewer through the center of the bread slice. Dip each slice of bread into the sweetened condensed milk and sprinkle with coconut. Toast over an open fire until the coconut is toasted.

[jaybird]

Baked Western Diamondback Rattlesnake

1 x 24” to 30” Rattlesnake
114g fresh Mushrooms, sliced
1 Lime thinly sliced
1 tsp White Pepper
1 tsp dried Basil
1 tsp Rosemary

Sauce
1 tblsp butter
1 tblsp flour
¼ tsp salt
Dash of black pepper
1 cup Semi-skimmed or Whole Milk

Sauce: Melt the butter in a medium size non-stick pan over low heat. Add flour, salt and pepper. Cook until combined, then add milk and increase heat to medium, stir until bubbly. Remove from heat.

Cut snake into 3” pieces. Place snake in a casserole dish and top with the cream sauce. Top with remaining ingredients. Cover & bake at 300 degrees for 1 hour or until tender.



Fried Rattlesnake & Han Gravy

1 x 24” to 30” Rattlesnake, cut into 3” to 4” pieces
Dripping from 6 slices of Bacon
¾ cup Oil
¾ lb Cooked Ham, diced
1 tbls brewed Coffee
½ cup Flour (1 tbls reserved)
Crackers or Toast
Salt & Pepper
Tabasco sauce, optional

In a non-stick pan, fry the bacon, then remove bacon and drain on paper towels. Reserve dripping and add the oil. Flour rattlesnake and fry over medium heat until golden brown

Remove each piece as it becomes done and drain on paper towels Drain off the oil and dripping reserving 1 tbs. Add 1 tbs of flour, stir and scrape bottom of pan to remove any browned stuck pieces. Add ham, coffee and milk, stir until bubbly. If too thick add water, coffee or milk a tablespoon at a time.

Serve the rattlesnake with crackers or toast and the ham gravy Salt and pepper and/or season with Tabasco sauce to taste.



Rattlesnake Salad

1 Medium Rattlesnake, cleaned and cut up
2 Bay Leaves
2 cloves Garlic
1 tsp Salt
1 tsp Poultry seasoning
1 tblsp Sherry
½ stalk Celery, finely chopped
4 boiled Eggs, diced
½ Onion, finely diced
½ cup chopped Sweet Pickles
1 cup Mayonnaise

Combine first 5 ingredients and boil until tender. Chop meat finely and mix well with remaining ingredients. Serve on sandwiches or over quartered tomatoes and lettuce.



Rattlesnake and Beans
(Serves 6)
228g Rattlesnake meat, in bite sized pieces and browned
1365g Dry kidney or pinto beans, cooked OR 1818g Canned Beans
852g Stewed tomatoes
114g Canned diced jalapenos , more or less to taste
1 Large red onion
1 Garlic clove, smashed
Salt
454g Ground beef, browned and drained
Broken tortilla chips (optional)

Put cooked beans into large pot, add tomatoes, jalapenos, onion, salt, garlic, ground beef and rattlesnake (or other) meat. Simmer 10 minutes to heat thoroughly. For chili pie put some broken tortilla chips in bottom of bowl and spoon beans over chips.


Rattlesnake

64 oz. canned beans
30 oz. canned stewed tomatoes
4 oz. canned diced jalapenos
1 large red onion
1 garlic clove, crushed
dash salt
1 pound ground beef
1/2 pound rattlesnake meat

Combine all ingredients in a large pot, simmer 10 minutes or until you work up the nerve to eat it.

[jaybird]

Catching snakes - The safe and easy way

Warning: Catching of poisonous snakes is a very dangerous hobby. Although the technique described is almost completely safe, the keyword here is almost. Be afraid, be very afraid. The problem in snake catching is not so much of skill, as one of attitude and confidence. Do not try this unless you are very clearly aware of what you are doing.

The technique described here should work with any Indian snake except very large ones like pythons and king cobras. Full grown ratsnakes will also give some trouble. Happy snake catching!

Equipment: Get yourself an old but unbroken badminton racquet. An old tennis racquet will also do. Remove any gutting that may be present. Buy a large piece of nylon mosquito netting (inquire at the local mosquito net shop, as to where they get their nets from). These nets are available by the meter. One square metres is adequate for one snake catching net. Here in Pune, India such a net made of nylon, costs Rs. 20 ($ 0.50). The dimensions for the net, are as shown in the photograph. The length can be made a little longer than shown, say 100 cm, to make it easier to catch large snakes like ratsnakes, which are very powerful, and can climb out of the smaller net shown here. The net should be hand stitched properly to the racquet through the holes meant for the gutting. The nylon thread used in racquet gutting is strong and durable and is available in sports stores. The bottom circular portion of the net can be stitched to the net using a cloth ribbon to interconnect them. You may use a double layer of mosquito netting at the bottom for additional safety. Make sure that all stitches are secure by carefully tugging at all vulnerable points.

Catching Procedure: When a snake is spotted, it is imperative that you reach the scene, as fast as possible, along with the net. Always keep the net in a place of easy access. If the snake is in an open area, catching it will be much easier. In such a case, hold the net in front of the snake's head and move it as the snake moves, keeping the opening of the net, near the head of the snake. The aim is to trick the snake into thinking, that the net is a convenient place to hide. The moment it realizes that, it rushes into the net and all you have to do is to raise the net quickly, so that it does not rush out again. At no stage should you attempt to touch the snake, grab it by the tail or agitate it any other manner. Such antics serve no purpose and are also extremely dangerous. Once a snake is taken you can tie the top of the net tightly with a leather belt. If the snake has been identified to be harmless, it may be taken out of the net and placed in a large cloth bag, with a strong string at the mouth of the bag so that it can be closed. If the snake is poisonous, the whole net along with the belt, can be put into a large cloth bag whose mouth is tied tightly with a strong thin string. After you gain some experience with handling snakes, you can even transfer poisonous snakes out of the net and into a cloth bag.

If the snake is trapped in a closed room catching it can be quite difficult and dangerous. Try to ascertain if the snake belongs to a poisonous species. If it is poisonous, it is a good idea to try to try to drive the snake out of the room into an open area before trying to catch it.

Identification: The next crucial step is correct identification. Remember this maxim: Every snake is poisonous unless it has been proved to be otherwise. The only accurate, detailed and complete guide to Indian herpetofauna presently available is The Fauna of British India, Ceylon and Burma, including the whole of the Indo Chinese sub-region. Reptilia and Ambhibia Vol. 3 by M.A Smith reprinted by Natraj Publishers, Dehra Dun, Cost: Rs. 250. This book has scale counts and keys using which it is possible in principle, to identify any snake. You may need help from a local expert to learn how to use this book. It is difficult reading for anyone but a professional herpetologist. There are other books available, some of them with good photographs. In my opinion, these guides are not useful for unambiguous identification, because they lack scale counts and keys. You should stick to the book by Smith, until something better is published.

Care and Release: Almost all snakes (except very young individuals) can survive a couple of days without food and water. If the weather is hot, the snake can be dropped into a bucket with a few inches of water. Place a stone or similar object for the snake to rest on when inside the bucket. I have observed Trinkets actually drinking the water in the bucket, when placed in this way. Snakes are more than happy to spend a couple of days, in the cloth bag you will place them in. Non-poisonous snakes can be released near habitated places, but choose a time when there will not be too many people about, if you want to avoid confrontation. Poisonous snakes should be handed over to a government run snake park, if one is present nearby, or released into the wild.

[Jolie Rouge]

Originally posted by jaybird
Catching snakes - The safe and easy way

Warning: Catching of poisonous snakes is a very dangerous hobby. Although the technique described is almost completely safe, the keyword here is almost. Be afraid, be very afraid. The problem in snake catching is not so much of skill, as one of attitude and confidence. Do not try this unless you are very clearly aware of what you are doing.

The technique described here should work with any Indian snake except very large ones like pythons and king cobras. Full grown ratsnakes will also give some trouble. Happy snake catching!

Equipment: Get yourself an old but unbroken badminton racquet. An old tennis racquet will also do. Remove any gutting that may be present. Buy a large piece of nylon mosquito netting (inquire at the local mosquito net shop, as to where they get their nets from). These nets are available by the meter. One square metres is adequate for one snake catching net. Here in Pune, India such a net made of nylon, costs Rs. 20 ($ 0.50). The dimensions for the net, are as shown in the photograph. The length can be made a little longer than shown, say 100 cm, to make it easier to catch large snakes like ratsnakes, which are very powerful, and can climb out of the smaller net shown here. The net should be hand stitched properly to the racquet through the holes meant for the gutting. The nylon thread used in racquet gutting is strong and durable and is available in sports stores. The bottom circular portion of the net can be stitched to the net using a cloth ribbon to interconnect them. You may use a double layer of mosquito netting at the bottom for additional safety. Make sure that all stitches are secure by carefully tugging at all vulnerable points.

Catching Procedure: When a snake is spotted, it is imperative that you reach the scene, as fast as possible, along with the net. Always keep the net in a place of easy access. If the snake is in an open area, catching it will be much easier. In such a case, hold the net in front of the snake's head and move it as the snake moves, keeping the opening of the net, near the head of the snake. The aim is to trick the snake into thinking, that the net is a convenient place to hide. The moment it realizes that, it rushes into the net and all you have to do is to raise the net quickly, so that it does not rush out again. At no stage should you attempt to touch the snake, grab it by the tail or agitate it any other manner. Such antics serve no purpose and are also extremely dangerous. Once a snake is taken you can tie the top of the net tightly with a leather belt. If the snake has been identified to be harmless, it may be taken out of the net and placed in a large cloth bag, with a strong string at the mouth of the bag so that it can be closed. If the snake is poisonous, the whole net along with the belt, can be put into a large cloth bag whose mouth is tied tightly with a strong thin string. After you gain some experience with handling snakes, you can even transfer poisonous snakes out of the net and into a cloth bag.

If the snake is trapped in a closed room catching it can be quite difficult and dangerous. Try to ascertain if the snake belongs to a poisonous species. If it is poisonous, it is a good idea to try to try to drive the snake out of the room into an open area before trying to catch it.

Identification: The next crucial step is correct identification. Remember this maxim: Every snake is poisonous unless it has been proved to be otherwise. The only accurate, detailed and complete guide to Indian herpetofauna presently available is The Fauna of British India, Ceylon and Burma, including the whole of the Indo Chinese sub-region. Reptilia and Ambhibia Vol. 3 by M.A Smith reprinted by Natraj Publishers, Dehra Dun, Cost: Rs. 250. This book has scale counts and keys using which it is possible in principle, to identify any snake. You may need help from a local expert to learn how to use this book. It is difficult reading for anyone but a professional herpetologist. There are other books available, some of them with good photographs. In my opinion, these guides are not useful for unambiguous identification, because they lack scale counts and keys. You should stick to the book by Smith, until something better is published.

Care and Release: Almost all snakes (except very young individuals) can survive a couple of days without food and water. If the weather is hot, the snake can be dropped into a bucket with a few inches of water. Place a stone or similar object for the snake to rest on when inside the bucket. I have observed Trinkets actually drinking the water in the bucket, when placed in this way. Snakes are more than happy to spend a couple of days, in the cloth bag you will place them in. Non-poisonous snakes can be released near habitated places, but choose a time when there will not be too many people about, if you want to avoid confrontation. Poisonous snakes should be handed over to a government run snake park, if one is present nearby, or released into the wild.

My method is so much simpler :

1) ]Turn
2) RUN

[jaybird]

Perhaps I should post some information on distinguishing snakes from sticks?

[Jolie Rouge]

it was under the stick .....

[the fugative]

Aztec Hot Chocolate Pudding


Serves 4.

• Butter for greasing pudding dish

• 1 c. flour

• 2 tsp. baking powder

• 1/2 tsp. baking soda

• Pinch of salt

• 1 tsp. ground cinnamon

• 1/4 tsp. chili powder

• 1 c. superfine sugar

• 1/2 c. best-quality cocoa powder, divided

• 1/2 c. milk

• 1 tsp. vanilla extract

• 1/4 c. corn oil

• 1/2 c. dark brown sugar

• 1/4 c. dark rum

Heat oven to 350 degrees. Butter 8-cup pudding or souffle dish. Set aside. In large bowl, combine flour, baking powder, baking soda, salt, cinnamon, chili, superfine sugar and 1/4 cup cocoa powder. In small bowl, mix milk, vanilla and oil. Pour into flour mixture. Mix by hand for thick smooth batter.

Spoon batter into pudding dish, and smooth the top. Pour 3/4 cup water into a small pan. Set over high heat, and bring to boil. In small bowl, combine remaining 1/4 cup cocoa with brown sugar, making sure there are no lumps. Spread evenly across the batter. Pour boiling water over it, and top with rum.

Bake pudding until top is a bubbling sponge and center is wobbly and liquid, about 30 minutes. To serve, spoon out portions that include some of the top and chocolate sauce beneath. If desired, accompany with vanilla ice cream.