Kai's "Old-Fashioned" Recipe Thread

[Jolie Rouge]

Spinach Dip

1/2 cup mayonnaise
1/2 cup milk
8 oz. sour cream
2 10-oz. packages chopped spinach, thawed and drained
1 tsp. seasoned salt
8 oz. water chestnuts, chopped
1 Tbsp. fresh dill, chopped
1 clove garlic, minced
1 tsp. fresh lemon juice
Pepper to taste

Combine all ingredients in a bowl and mix well. Place in the refrigerator until ready to serve. Serve with fresh vegetables or crackers.




Sweet and Sour Salad

6 oz. pasta noodles, cooked and drained
2 stalks celery, diced
2 cucumbers, peeled, seeded and diced
2 Tbsp. fresh parsley, minced
2 carrots, peeled and julienne
3 - 4 boneless chicken breasts, cooked and diced
1 and 1/2 cups cooked ham, diced
1/3 cup soy sauce
1/3 cup sesame oil
1/2 cup sugar
1/2 cup vinegar
1 clove garlic, minced
1 Tbsp. green onions, chopped
1 Tbsp. crushed red pepper
Salt to taste

Combine first 7 ingredients in a large bowl and toss. Combine last 8 ingredients in a cruet and shake well; pour over salad and toss. Serve immediately or you may chill before serving.




Pita Bread with Dill Butter

1 package (9 oz.) pita bread, sliced in half
1 cup butter, softened
2 Tbsp. fresh lemon juice
1/3 cup fresh dill
1 Tbsp. green onions, chopped
1 clove garlic, minced
Salt and pepper to taste

Combine butter, lemon juice, dill, green onions, garlic and salt and pepper in a blender and blend until smooth. Spread into each pita half and bake in the oven for 6 - 8 minutes. The butter really adds great flavor to the pita bread.



Chocolate Fudge Oatmeal Drops

2 cups sugar
1/2 cup milk
1/2 cup cocoa
1/2 cup
1 tsp. vanilla
1/2 cup peanut butter *
3 cups uncooked oatmeal

Combine sugar, milk, cocoa and butter in a saucepan and bring to a boil, heat for 1 minute. Remove from heat and add vanilla, peanut butter and oatmeal. Mix well and drop teaspoonfuls on waxed paper. Allow to cool and remove from waxed paper. * Do not use low-fat peanut butter in this recipe; the cookies will not set.

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[Gumball1960]

EASY GINGERBREAD BARS

Simply cut these delicate soft ginger bars into a variety of creative shapes.


Preparation 10 min.
Baking 16 min.

Ingredients:

1 1/4 cups sugar
1 cup LAND O LAKES® Soft Baking Butter with Canola Oil
1 egg
3 tablespoons molasses
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
3 tablespoons decorator sugar or granulated sugar

Instructions:

Heat oven to 350°F. Combine sugar, Soft Baking Butter
with Canola Oil, egg and molasses in large bowl. Beat
at medium speed until creamy. Reduce speed to low; add
flour, baking soda, cinnamon and ginger. Beat until well
mixed.

Press dough into ungreased 15x10x1-inch jelly-roll pan.
Sprinkle with decorator sugar. Bake for 16 to 20 minutes
or until lightly browned around edges. Cool completely.
Cut into desired shapes with cookie cutter or cut into bars.

TIP: Crumble any leftover gingerbread bars by hand;
sprinkle over ice cream, pudding or yogurt. Serve at
room temperature or warm crumbs in microwave oven on
HIGH for 15 to 20 seconds.

TIP: Place any leftover gingerbread bars into food
processor bowl fitted with metal blade. Cover; process
for 15 to 30 seconds or until mixture resembles fine
crumbs. Substitute gingerbread crumbs for graham cracker
crumbs in any crumb crust recipe.


Yield: 48 bars

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HOLIDAY CANDY COOKIE BITES

A favorite American chocolate chip cookie variation with a
holiday twist -- using colorful candies and white baking chips.


Preparation 45 min.
Baking 15 min.

Ingredients:

1 1/3 cups firmly packed brown sugar
2/3 cup LAND O LAKES® Soft Baking Butter with Canola Oil
1/3 cup peanut butter
2 eggs
2 teaspoons vanilla
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 1/2 cups quick-cooking oats
1 (10-ounce) package red and green candy-coated
chocolate pieces
1 cup white baking chips

Instructions:

Heat oven to 350°F. Combine brown sugar, Soft Baking
Butter with Canola Oil, peanut butter, eggs and vanilla
in large bowl. Beat at medium speed, scraping bowl often,
until well mixed. Reduce speed to low; add flour, baking
powder and baking soda. Beat until well mixed. Stir in
oats, candy pieces and chips, by hand.

Drop dough by heaping teaspoonfuls into paper-lined mini
muffin pans. Bake for 15 to 17 minutes or until set and
light golden brown. Let stand 2 minutes; remove from pans.

VARIATIONS:

Giant Candy Cookies: Prepare recipe as directed except
drop dough by 1/4 cupfuls 3 inches apart onto ungreased
cookie sheets. Flatten cookies to 3-inch diameter. Bake
for 13 to 15 minutes or until light golden brown. Let
stand 1 minute; remove from cookie sheets. Yield: 1 1/2
dozen giant cookies.

Traditional Candy Cookies: Prepare recipe as directed
except drop dough by rounded tablespoonfuls 2 inches
apart onto ungreased cookie sheets. Flatten cookies to
2-inch diameter. Bake for 12 to 14 minutes or until light
golden brown. Let stand 1 minute; remove from cookie sheets.
Yield: 3 dozen (2 1/2-inch) cookies.

TIP: Paper liners for mini muffin pans vary considerably
in size. The liners used for these "cookie bites" are
1-inch diameter and sometimes called petit-four cups.


Yield: 6 dozen

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HOLIDAY FRUITED POUND CAKE

The traditional flavors of the holiday season are
enjoyed in this rich butter cake.


Preparation 25 min.
Baking 1 hrs.
Cooling 40 min.

Cake Ingredients:

1 1/2 cups sugar
1 cup LAND O LAKES® Soft Baking Butter with Canola Oil
4 ounces cream cheese, softened
6 eggs
1 tablespoon freshly grated orange peel
1 tablespoon vanilla
1 teaspoon rum extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 cup green candied cherries, coarsely chopped
1/2 cup red candied cherries, coarsely chopped
1/2 cup raisins
Glaze Ingredients:

3/4 cup powdered sugar
1/2 teaspoon rum extract
3 to 4 teaspoons milk
Green and/or red candied cherries, if desired

Instructions:

Heat oven to 350°F. Combine sugar, Soft Baking Butter
with Canola Oil, cream cheese, eggs, orange peel,
vanilla and 1 teaspoon rum extract in large bowl.
Beat at medium speed, scraping bowl often, until
creamy. Reduce speed to low; add flour and baking
powder. Beat until well mixed. Stir in 1/2 cup green
candied cherries, 1/2 cup red candied cherries and
raisins by hand.

Spoon batter into greased and floured 12-cup Bundt® or
10-inch tube (angel food cake) pan. Bake for 60 to 70
minutes or until toothpick inserted in center comes
out clean. Cool 10 minutes; remove from pan. Cool
completely.

Combine powdered sugar, 1/2 teaspoon rum extract and
enough milk for desired glazing consistency in small
bowl. Drizzle over cooled cake. Garnish with additional
green and red candied cherries, if desired.


Yield: 16 servings

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[flute]

chicken rice

combine 1 can each: cream of mushroom, cream of chicken, cream of celery, 1 cup uncooked rice

put in a pan. put boneless skinless chicken breasts on top & bake at 275 for 2 1/2 hours.

really good

[Jolie Rouge]

Potato Puffs

2 eggs, separated
2 cups mashed potatoes
2 tbsp. grated parmesan cheese
1 tbsp. minced fresh parsley and/or chives
1 tsp. dried minced onion
1/8 tsp. garlic powder
2 to 3 tbsp. butter or marg, melted

In bowl, beat egg yolks. Add potatoes, cheese parsley/chives,
onion and garlic powder; mix well. Beat egg whites till stiff;
fold into potato mixture. Brush eight muffin tins or small ramekins
generously with melted butter; divide potato mixture among cups.
Brush remaining butter over potatoes. Bake at 375 degress for 30-35
mins. or till lightly browned. Serve immediately.


Black Bean Turkey Chili

2 Tablespoons olive oil
2 medium onions, chopped
1 red bell pepper, chopped
1 pound Italian turkey sausage
2 pounds ground turkey
6 cloves garlic, minced
8 ounces diced green chiles
1/2 teaspoon pepper
1 teaspoon salt
3 Tablespoons chili powder
1 Tablespoon dried oregano
1 Tablespoon dried basil
1 (12-ounce) can tomato paste
1 (28-ounce) can Italian plum tomatoes
1 (16-ounce) can Italian plum tomatoes
1 cup beer
1 (32-ounce) can black beans, rinsed and well drained
1/4 cup chopped fresh cilantro

In a large skillet or Dutch oven, heat oil over low heat. Sauté the onions and red pepper for about 10 minutes or until tender but not browned. Add the sausage and turkey and brown over medium heat. Drain any excess fat from pan. Add the garlic, chiles, pepper, salt, chili powder, oregano, basil and tomato paste. Stir in the tomatoes, beer and beans. Simmer over low heat for 20 – 30 minutes. Taste to adjust seasonings. Stir in cilantro before serving. May be made ahead and reheated.

SERVES: 8 - 10

[Jolie Rouge]

Smoked-Salmon Sandwiches

2 ounces smoked salmon
1/3 cup tub-style light cream cheese
1 teaspoon lemon juice
2 teaspoons chopped fresh or 1/2 teaspoon dried dill
2 teaspoons minced red onion
4 (1-ounce) slices pumpernickel bread
4 (1/8-inch-thick) slices tomato

8 (1/8-inch-thick) slices cucumber Combine first 3 ingredients in a food processor; process until smooth. Spoon into a bowl; stir in dill and onion. Divide salmon mixture evenly between 2 bread slices; top each with 2 tomato slices, 4 cucumber slices, and 1 bread slice. Store in small zip-top bags in refrigerator.

Nutrition Facts
2 sandwiches
Facts per Serving Calories: 265 Fat: 8g Carbohydrates: 35g Cholesterol: 29mg Sodium: 760mg Protein: 15g Fiber: 4g % Cal. from Fat: 27% % Cal. from Carbs: 53%



Couscous-and-Black Bean Salad

1 large orange
1/8 teaspoon salt
2/3 cup uncooked couscous
1 cup canned black beans, rinsed and drained
1/2 cup chopped red bell pepper
1/4 cup chopped green onions
2 tablespoons chopped fresh parsley
1 tablespoon seasoned rice vinegar
1-1/2 teaspoons vegetable oil
1/4 teaspoon ground cumin

Grate 1/4 teaspoon orange rind, and set aside. Squeeze juice from orange over a bowl; reserve 1/4 cup juice, and set aside. Add water to remaining juice in bowl to equal 1 cup. Bring water mixture and salt to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Cool slightly. Stir in orange rind, beans, bell pepper, onions, and parsley. Combine reserved 1/4 cup orange juice, vinegar, oil, and cumin. Add couscous mixture; toss well. Store salad in an airtight container in refrigerator.

Nutrition Facts
2 servings (serving size: 2 cups)
Facts per Serving Calories: 342 Fat: 5g Carbohydrates: 62g Cholesterol: 0mg Sodium: 391mg Protein: 15g Fiber: 7g % Cal. from Fat: 13% % Cal. from Carbs: 73%



Opposing-Sides Two-Bean Dip

1 (16-ounce) can Great Northern beans, drained
1/2 cup chopped onion, divided
3 tablespoons grated Parmesan cheese
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
2 small garlic cloves, divided
1 (15-ounce) can black beans, drained
1 (4.5-ounce) can chopped green chiles, drained
1/4 teaspoon ground cumin
1/2 cup (2 ounces) finely shredded reduced-fat cheddar cheese
1/4 cup sliced green onion tops

Garlic Pita Chips

Combine the Great Northern beans, 1/4 cup chopped onion, Parmesan cheese, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1 garlic clove in a food processor; process until smooth. Spoon white bean mixture into a bowl on one side; set aside.
Combine the black beans, 1/4 cup chopped onion, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1 garlic clove, chiles, and cumin in a food processor; process until smooth. Spoon black bean mixture into other side of bowl containing white bean mixture.
Sprinkle cheddar cheese and green onions between 2 bean dips. Serve with Garlic Pita Chips.

Nutrition Facts
12 servings (serving size: about 3 tablespoons dip and 4 chips)
Facts per Serving Calories: 179 Fat: 2g Carbohydrates: 30g Cholesterol: 4mg Sodium: 272mg Protein: 8g Fiber: 5g % Cal. from Fat: 10% % Cal. from Carbs: 67%


Three-Pepper Feta Roll-Ups

Cut these roll-ups in half, put a wooden pick through the tops, and serve them as an hors d'oeuvre at your next get-together.

1 cup (4 ounces) crumbled feta cheese
2 tablespoons chopped fresh or 2 teaspoons dried dill
2 tablespoons red wine vinegar
4 red bell peppers, roasted, peeled, and cut into thin strips
2 yellow bell peppers, roasted, peeled, and cut into thin strips
2 orange bell peppers, roasted, peeled, and cut into thin strips
4 garlic cloves, minced
8 (8-inch) flour tortillas
8 curly leaf lettuce leaves

Combine first 7 ingredients. Line each tortilla with a lettuce leaf. Spoon 1/2 cup bell pepper mixture down center of each tortilla; roll up.

Nutrition Facts
8 servings
Facts per Serving Calories: 213 Fat: 7g Carbohydrates: 32g Cholesterol: 13mg Sodium: 386mg Protein: 7g Fiber: 3g % Cal. from Fat: 30% % Cal. from Carbs: 60%



Slow-Cooker Barbecue-Beef Sandwiches

Cooking these steaks in a slow cooker leaves you plenty of time to relax or to do some other things. Once they're done, you've got a sandwich your family will certainly enjoy.

5 tablespoons dark brown sugar, divided
3/4 teaspoon black pepper
2 (1-pound) flank steaks
1 cup chopped onion
1 cup tomato paste
3 tablespoons Worcestershire sauce
3 tablespoons molasses
3 tablespoons cider vinegar
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon ground cumin
1/2 teaspoon salt
10 (2-1/2-ounce) submarine rolls, halved

Red onion slices (optional)
Dill pickle slices (optional)

Combine 1 tablespoon brown sugar and pepper; rub over both sides of steaks. Combine 1/4 cup brown sugar, onion, and next 9 ingredients (onion through salt) in an electric slow cooker. Add steaks; turn to coat. Cover with lid; cook on high-heat setting for 1 hour. Reduce heat setting to low; cook for 7 hours. Remove steaks; reserve sauce. Shred steaks with 2 forks. Return shredded steak to cooker; stir into sauce. Spoon 1/2 cup steak mixture onto bottom half of each roll; top with onion and pickles, if desired. Cover with tops of rolls.

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Nutrition Facts
10 servings (serving size: 1 sandwich)
Facts per Serving Calories: 435 Fat: 10g Carbohydrates: 57g Cholesterol: 47mg Sodium: 668mg Protein: 26g Fiber: 3g % Cal. from Fat: 21% % Cal. from Carbs: 52%

[Jolie Rouge]

these are family staples at holiday meals. Posting a few variations for you ...


Mirliton & Shrimp Casserole

The Chayote squash or vegetable pear, as some may know it, is known here in South Louisiana as mirliton. It was brought here by the Spanish from the Canary Island in the 1700s. Today, it is the premier vegetable of the Cajuns and Creoles. This casserole blends mirliton with another Louisiana favorite, shrimp making it a traditional Cajun meal.

6 Mirlition
1 lb. ground beef
1/4 lb. butter
1 cup onion, diced
1 cup celery, diced
1/2 cup bell pepper, diced
1/4 cup garlic
1 lb. 70-90 shrimp, peeled and de-veined
1/2 cup green onions
1/4 cup parsley
2 cups Italian breadcrumbs

Cut mirliton lengthwise and peel. Remove seed. Boil in lightly salted water until fork tender. Drain and set aside. In a Dutch oven or large skillet, melt butter over medium-high heat. Add ground beef and brown for 12-15 minutes. Add onions, celery, bell pepper and garlic and sauté 3-5 minutes. Add mirliton and blend into meat mixture. Cook until mirliton is well blended and meat is tender about 30 minutes. Add shrimp, green onions and parsley. Cook until shrimp are pink and curled, 10 minutes. Season to taste with salt and pepper. Sprinkle in breadcrumbs, ¼ cup at a time to pick up excess moisture. Do not make mixture to bready. Place in casserole dish and top with remaining breadcrumbs and bake until heated thoroughly and lightly browned, about 15-20 minutes. Serve as side dish or entrée.



Crabmeat- and Shrimp-Stuffed Mirliton

6 mirlitons, sliced lengthwise
1 pound jumbo lump crabmeat
1 pound (70-90 count) shrimp, peeled and deveined
1/4 pound butter
1 cup onions, diced
1 cup celery, diced
1/2 cup red bell peppers, diced
1/4 cup garlic, minced
1 tbsp fresh basil, chopped
salt and black pepper to taste
hot sauce to taste
1/4 cup parsley, chopped
2 cups seasoned Italian breadcrumbs
12 pats butter


Preheat oven to 375 degrees F. Boil sliced mirlitons in lightly salted water until meat is tender enough to scoop from the shells but shell stays intact, approximately 30-40 minutes. Once tender, remove from water and cool. Using a teaspoon, remove the seed pod from the center of the mirliton and gently scoop all meat out of the shell. Since so much water accumulates when scooping the meat, discard excess liquid. Take extra care not to break or tear the outer shell. Reserve meat and save shells for stuffing. In a 12-inch cast iron skillet, melt butter over medium-high heat. Add onions, celery, bell peppers and garlic. Sauté 3-5 minutes or until vegetables are wilted. Add shrimp and blend well into the vegetable mixture. Cook 2-3 minutes or until shrimp are pink and curled. Add the reserved meat from the mirliton to the skillet, blending well into the vegetable mixture. Chop the large pieces and cook 15-20 minutes, stirring until flavors develop. After most of the liquid has evaporated, remove from heat and season to taste using salt, pepper, hot sauce and parsley. Fold in crabmeat, being careful to not break the lumps. Sprinkle in approximately 1 1/2 cups of breadcrumbs to absorb any excess liquid and to hold the stuffing intact. Divide crabmeat mixture into 12 equal portions and stuff into the hollowed-out shells. Place stuffed mirlitons on baking pan and sprinkle with remaining breadcrumbs. Top each mirliton with 1 pat of butter. Bake until golden brown, approximately 30 minutes. Serve 1 mirliton half as a vegetable or 2 as an entrée.




Crabmeat & Shrimp Stuffed Summer Squash

[i]Once again, we take a traditional vegetable of Bayou country and incorporate a different twist to create a dish that will certainly give the cook something to experiment with. Try using some of your local vegetables in this recipe.

1/2 pound lump crabmeat
1/2 pound small shrimp
3 medium size yellow summer squash
1/4 pound butter
1 cup minced zucchini
1/4 cup minced onions
1/4 cup minced celery
1 tbsp minced garlic
1/4 cup minced red bell pepper
1 tsp lemon juice
salt and cayenne pepper to taste
1 cup seasoned Italian bread crumbs


Preheat oven to 375 degrees F. Slice yellow squash lengthwise into two equal halves. Remove neck from squash and finely dice for recipe. Place squash halves in pot of boiling water and cook for eight to ten minutes, or until skin is tender. Remove from water and allow to cool. In a heavy bottom sauté pan, over medium high heat, melt butter. Add zucchini, yellow squash, onions, celery, garlic and bell peppers. Sauté approximately three to five minutes or until vegetables are wilted. Add lump crabmeat and shrimp and fold gently into mixture. Add lemon juice and cook one additional minute. Remove from heat and season to taste using salt and cayenne pepper. Add bread crumbs, a little at a time, until squash mixture is held together, but not too dry. Using a metal spoon, scoop seed section from center of yellow squash and discard seeds. Divide stuffing equally between six halves, stuff and place on baking pan. Sprinkle with additional breadcrumbs and bake ten to fifteen minutes until squash is golden brown.




Holiday Carrot Soufflé

Piccadilly Cafeterias, headquartered in Baton Rouge, Louisiana, first created this wonderful recipe. Over the years it has become one of the most sought after recipes in the history of cooking. Although it may be prepared year-round, it is exceptional on the holiday table.

2 pounds carrots, chopped
1/2 cup melted butter
1 cup white sugar
3 tbsps all purpose flour
1 tsp baking powder
1 tbsp vanilla extract
Pinch nutmeg
Pinch cinnamon
3 eggs beaten
1 tbsp confectioners' sugar for dusting


Preheat oven to 350 degrees F. Bring a large pot of lightly salted water to a boil. Add carrots and cook until tender, about 15 minutes. Drain carrots and then place in a large mixing bowl. Mash carrots and add melted butter, white sugar, flour, baking powder, vanilla extract, nutmeg, cinnamon and eggs. Using a wire whisk, blend well and transfer to a 2-quart casserole dish and sprinkle with confectioners' sugar. Bake for 30 minutes. Serve as a side dish to any main course or use as a filling for pies, tarts or turn-overs.




Baked Cushaw Squares



Cushaw, the striped crooked neck pumpkin, is commonplace along the highways of Louisiana. Although this pumpkin is normally peeled, boiled and cooked casserole-style with brown sugar for the holiday table, this simple recipe is good all year long.

1 medium cushaw
5 cups sugar
1/2 pound butter
1/4 cup cane syrup
1 cup brown sugar
1 tsp allspice
pinch of cinnamon
pinch of nutmeg
candy corn for decoration


Preheat oven to 400 degrees F. Place 5 cups of sugar in a stockpot with approximately 1 gallon water. Using a wire whisk, dissolve the sugar and bring the water to a rolling boil. Using a very sharp butcher knife, cut cushaw in half and remove the seeds and stringy pulp. Cut each half into three inch squares, leaving the hard shell intact. Place cushaw squares in boiling water and cook until tender but not mushy, remembering that the pumpkin must still be baked. Using a fork, test for tenderness. Once tender, remove and place the squares on a large cookie sheet or pan. Set aside. In a heavy bottom sauce pot, melt butter over medium-high heat. Add syrup, brown sugar and spices. Bring to a low boil, stirring constantly until a bubbly syrup is achieved. Do not scorch. Top the cushaw pieces with the sugar mixture. Bake until thoroughly heated. When eating, scoop the sweetened meat from the shell as a snack or serve as a starch accompaniment to any entree. The cushaw squares may be further decorated with the candy corn once they have been removed from the oven.



Baked Corn Casserole


1 (15-ounce) can cream-style corn, no salt added
2 (15-ounce) cans whole kernel corn, drained and no salt added
3/4 cup egg substitute
1/2 cup low-fat Swiss cheese, grated
1/4 cup corn meal
1/4 cup red bell pepper, diced
1/4 cup parsley, chopped
1cup green onions, sliced
1 tbsp lite margarine, melted
salt substitute
cayenne pepper
vegetable spray
1/4 cup reduced-fat Parmesan cheese


Pre-heat oven to 325 degrees F. In a large mixing bowl, combine cream-style corn, whole corn and egg substitute. Using a wooden spoon, blend well to incorporate all ingredients. Add Swiss cheese and corn meal, mixing well after each addition. Fold in bell pepper, parsley, green onions and margarine. Season to taste using salt substitute and pepper. Pour contents into a 2-quart casserole dish coated with vegetable spray. Sprinkle with Parmesan cheese and bake, covered, 40-45 minutes. Remove cover and brown slightly

[Jolie Rouge]

and for the leftovers ...

Day After Thanksgiving Turkey Gumbo

Everyone has turkey leftovers from Thanksgiving. Why not make a warm, soothing gumbo instead of the traditional sandwich? After a long day of after-Thanksgiving sale shopping, wouldn't it be nice to come home to a steaming bowl of turkey gumbo?


4 cups cooked turkey, cubed
1 pound Jacob's andouille, sliced*
1 cup vegetable oil
1 1/2 cups flour
2 cups onions, diced
2 cups celery, diced 1 cup bell pepper, diced
1/4 cup garlic, minced
3 quarts chicken or turkey stock
2 cups green onions, sliced
1 cup parsley, chopped
salt and cracked black pepper to taste

In a 2-gallon stockpot, heat oil over medium-high heat. Once oil is hot, add flour and using a wire whisk, stir constantly until roux is golden brown. Do not scorch. Should black specks appear, discard and begin again. Add onions, celery, bell pepper and garlic and cook approximately 3-5 minutes or until vegetables are wilted. Add andouille, blend into vegetable mixture and sauté 15 minutes. Add chicken or turkey stock, one ladle at a time, stirring constantly until all is incorporated. Bring to a rolling boil, reduce to simmer and cook approximately one hour. Add turkey, green onions and parsley and cook an additional 10 minutes. Season to taste using salt and pepper and serve over cooked rice.


*You can find Jacob's Andouille at 505 W. Airline Hwy., LaPlace, LA 70068. Phone: (985) 652-9080



and for watching the games on tv ....

Crawfish Cheesecake

Everyone loves cheesecake! In this recipe I have made a savory cheesecake seasoned with crawfish and chives. Use this cake as an appetizer or serve it with crackers like a party cheese ball.

INGREDIENTS FOR CRUST:

6 tbsps melted butter
1 egg white
2 cups crushed butter crackers (like Ritz)

METHOD FOR CRUST:
Preheat oven to 350 degrees F. In a small bowl, combine melted butter, egg white and crackers. Press mixture into the bottom of a 10-inch spring form pan. Bake for 8 minutes to crisp. Remove from oven and cool. Reduce the oven temperature to 250 degrees F.

INGREDIENTS FOR FILLING:

1 lb. crawfish tails, chopped
3 (8 oz.) packages cream cheese, softened
½ cup sour cream
3 tbsps cornstarch
1 tsp salt
1 tsp Zatarain's Creole seasoning
2 tbsps minced onions
2 tbsps minced celery
2 tbsps minced red bell pepper
1/3 cup sliced chives
2 large eggs

METHOD FOR FILLING:
In a mixing bowl, blend cream cheese, sour cream, cornstarch, salt, Creole seasoning, onions, celery, bell pepper and chives. Blend well, scraping down the sides of the bowl. Add eggs and mix well, scraping down the sides of the bowl again. Fold in the chopped crawfish tails. Pour the batter over the cooled crust. Bake for 1 hour. Turn the oven off and leave the cake in the oven for another hour without opening the door. Cool on a rack for at least 4 hours. Carefully unmold. Keep refrigerated until ready to serve.

[the fugative]

Oven-Roasted Sweet Potatoes with Apples, Red Onion and Soy Nuts


• 3 lb. tan-skinned sweet potatoes, peeled and cut into 1-in. cubes

• 1/2 c. olive oil, divided

• 3 cloves garlic, peeled and roughly chopped

• 2 1/2 tsp. salt, divided

• 1 1/2 tsp. coarsely ground black pepper, divided

• 1 1/2 lb. red onions (about 3 medium), halved lengthwise then cut crosswise into slices 1/4-in. thick

• 4 Granny Smith apples, peeled, cored and cut into 1-in. cubes

• 1/2 c. freshly grated Parmesan cheese (Pampuch prefers Grana Padano)

• 1/4 tsp. ground cardamom

• 1 tbsp. chopped fresh rosemary

• Soy nuts to garnish

Preheat oven at 375 degrees with a rack in the center and the other at the lowest position in the oven. In a large bowl, drizzle 6 tablespoons olive oil over sweet potatoes, sprinkle with garlic, 1 1/2 teaspoons salt, and 1 teaspoon pepper. Toss to coat, then spread in single layer on a baking sheet. In a large bowl, drizzle remaining 2 tablespoons of olive oil over onions and apples and sprinkle with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Toss to coat, then spread in a single layer on another baking sheet.

Place sweet potatoes on center rack of oven and onions and apples on the lower rack. Roast until potatoes and onions are tender and onions are brown around the edges, about 30 minutes for sweet potatoes, 10 to 20 minutes for onions, stirring occasionally. (Can be prepared 4 hours ahead. Let stand at room temperature, loosely covered with aluminum foil. Rewarm uncovered in 375-degree oven about 10 minutes.)

Combine sweet potatoes, onions and apples. Sprinkle with Parmesan cheese, cardamom and rosemary and toss to coat. Season with salt and pepper, garnish with soy nuts and serve.





Pumpkin Bread Stuffing


For pumpkin bread

• 1 c. sugar

• 2 tsp. baking powder

• 2 tsp. baking soda

• 1 tsp. ground cloves

• 1 tsp. ground cinnamon

• 1 tsp. ground nutmeg

• 3 1/2 c. flour

• 1/2 c. canola oil

• 4 eggs

• 2 c. pumpkin purée

For stuffing:

• 3 tbsp. olive oil

• 3 medium yellow onions, diced

• 1/4 c. Southern Comfort bourbon

• 2 c. dried cranberries

• 2 tbsp. orange zest

• 1 1/2 c. heavy cream

• 1 c. vegetable or chicken stock

• 2 eggs

• 2 c. dry-roasted pumpkin seeds

• 1/4 c. Italian (flat-leaf) parsley, chopped

• 1/4 c. fresh thyme

• 3/4 tsp. salt

• 1/4 tsp. black pepper

• Turkey gizzards, heart, liver, sautéed until browned and chopped (optional)

To make pumpkin bread: Preheat oven to 325 degrees. In a large bowl, mix together sugar, baking powder, baking soda, cloves, cinnamon, nutmeg and flour. In a medium bowl, whisk eggs. Add canola oil and mix to combine. Add pumpkin purée and mix to combine. Fold pumpkin-egg mixture into flour mixture until thoroughly combined. Butter the bottom and sides of two 9-inch loaf pans. Divide dough between both pans and bake for 1 hour and 20 minutes. Remove to a wire rack and cool completely.

To make stuffing: Preheat oven to 350 degrees. Break into pieces or dice pumpkin bread to yield 8 cups bread pieces. Spread bread pieces in a single layer on a baking sheet and bake until completely dry, 20 to 30 minutes. Remove from oven and cool completely. In a large pan over medium heat, sauté onions in olive oil until translucent. Add bourbon, cranberries and orange zest; mix well and remove from heat.

In a large bowl, pour cream over bread cubes and toss until liquid is absorbed. Squeeze excess liquid from bread and discard remaining cream. Fold onion mixture into bread.

In a small bowl, whisk chicken stock and eggs and add to stuffing, then add pumpkin seeds, parsley, thyme, salt and pepper (and sautéed gizzard, heart and liver, if desired), tossing to combine well.

If baking outside turkey, transfer stuffing to a buttered 2 1/2-to 3-quart baking dish covered with foil and bake at 375 degrees for about 20 minutes. Uncover dish and bake until crisp, about 20 minutes (occasionally baste with pan drippings for a richer-tasting stuffing). To bake inside turkey, bring stuffing to room temperature if prepared in advance. Bake to 165 degrees.




Brussels Sprouts Casserole


• 1/3 c. dried mushrooms, such as shiitake

• 3 lb. Brussels sprouts

• 1/4 c. ( 1/2 stick) butter

• 1/2 c. flour

• 4 c. milk

• 2 leeks

• 4 c. vegetable oil

• Salt and pepper

Grind dried mushrooms into a powder, to make 3 tablespoons. Set aside.

Preheat oven to 350 degrees. Fill a large pot with water, season with salt and bring to a boil over high heat. Blanch sprouts until tender, about 7 minutes. Cool sprouts quickly in an ice bath and reserve.

In a large, nonreactive pot over medium heat, melt butter and whisk in flour to form a roux. Reduce heat to low and cook 3 minutes. Whisk in milk and slowly bring milk to a boil. Continue whisking to avoid lumps from forming and to prevent milk from scorching. Sauce will not thicken until it boils.

Continue cooking for 10 minutes over low heat. Stir in mushroom powder and remove from heat. Cut sprouts in half. In a large mixing bowl, toss sprouts with sauce and season with salt and pepper to taste. . Place in a shallow casserole dish and bake for 20 minutes.

Meanwhile, trim leeks, discarding all green parts, and wash carefully under running water. Cut leeks into a fine 2-inch julienne. In a large heavy pot over high heat, heat oil until smoking. Carefully fry leeks until brown and crispy. Remove from oil and immediately season with salt. Remove casserole from oven, spread leeks over top and serve.

[the fugative]

Cranberry and Walnut Coleslaw


• 1/3 c. cider vinegar

• 1/3 c. vegetable oil

• 1/3 c. sugar

• 1 tsp. celery seed

• 2 c. shredded red cabbage

• 2 c. shredded green cabbage

• 1 c. coarsely chopped walnuts

• 1 c. dried cranberries

• 1/4 c. thinly sliced red onion

Mix vinegar, oil, sugar and celery seed. In large bowl, combine red and green cabbages, walnuts, cranberries and red onion. Add dressing and toss thoroughly. Cover and refrigerate about 3 hours before serving. Stir and drain off any extra dressing. (Slaw will keep about 5 days, covered and refrigerated.)





James Beard's Baking Powder Biscuits



• 2 c. flour

• 1 tbsp. baking powder

• 1 tsp. salt

• 1/3 c. vegetable shortening

• 1 c. milk

Preheat oven to 425 degrees. In large bowl, combine flour, baking powder and salt. Using a fork, stir until well mixed. Add shortening, rolling it around in the flour mixture and breaking it into 4 to 5 pieces. Mix flour and shortening with fingertips, making little crumbs and letting the bits fall back into the bowl. Continue mixing flour and shortening until most of the flour is mixed with shortening. Using a fork, mix in milk until flour mixture is moistened. On a lightly floured surface, with floured hands, knead dough about 10 times. Pat dough into 9-inch circle. Using 2-inch cutter, cut out biscuits. Place biscuits on greased baking sheet, touching each other for soft sides or apart for crisper sides. Bake 12 to 15 minutes, or until golden.




Walnut Pie



Butter Pastry:

• 1 c. (2 sticks) butter

• 5 tbsp. granulated sugar

• 1 egg

• 2 1/4 c. flour

• 1/2 tsp. salt

Filling:

• 3/4 c. (1 1/2 sticks) unsalted butter, softened

• 1 1/2 c. brown sugar, lightly packed

• 2 medium eggs, lightly beaten

• 2 c. walnut halves

• Unsweetened whipped cream

To prepare crust: In food processor, combine the 2 sticks of butter, granulated sugar, 1 egg, flour and salt. Using on-off bursts, process to blend well. Gather up dough and press into flattened disk before rolling. Preheat oven to 425 degrees. Roll out Butter Pastry to fit 9-inch pie pan. Bake 12 to 15 minutes or until browned. Reduce oven temperature to 350 degrees.

To prepare filling: In large bowl, beat the 1 1/4 sticks of butter, brown sugar and 2 eggs until well blended. Stir in walnuts. Pour into partially baked crust and bake in 350-degree oven 25 minutes. Cool and serve with unsweetened whipped cream.

[Willow]

I haven't looked through this whole thread so it may already be posted but does anyone have the recipe for the jello cool whip pie?

[sweet~n~sassy]

I dont have the jello cool whip recipe, but i do have one for a Tang Pie and it is sooo good and very easy. I always have people begging me to make them one.

Tang Pie

1 graham cracker crust (the larger size)
1/2 cup tang drink mix
1 can sweetened condensed milk
1 8 oz kool whip
1 can mandarin oranges
8 oz cream cheese

Beat everything together and pour into the pie crust and chill.