Kai's "Old-Fashioned" Recipe Thread

[the fugative]

Pumpkin Pie Dip


• 8 oz. cream cheese, at room temperature

• 2 c. powdered sugar

• 1 (15-oz.) can pure pumpkin (not pumpkin pie filling)

• 1 tsp. ground cinnamon

• 1/2 tsp. ground ginger

Place the cream cheese and powdered sugar into the bowl of an electric mixer, and beat at medium speed until smooth. Add the pumpkin, cinnamon and ginger. Beat until well combined.

Pour the dip into an airtight container, cover and chill for at least 8 hours before serving. To serve, allow the dip to stand at room temperature for about 30 minutes and serve with gingersnaps, apple slices and/or pear slices. The dip will keep, covered and refrigerated, for up to 1 week. (If giving the dip as a gift, include a note indicating how it should be served and how long it will keep, refrigerated.)

serve with ginger snaps

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[Jolie Rouge]

Beef and Broccoli

1 tablespoon vegetable oil
3/4 pound thin beef strips
2 cups broccoli florets
1 package Brown Gravy Mix
1 cup water
1/4 teaspoon black pepper

In a large skillet, heat oil over medium-high heat. Add beef
strips; saute 3-4 minutes; add in broccoli.

Combine gravy mix, water and black pepper. Pour over beef mixture.
Stir and bring to a boil. Cover and simmer 5-8 minutes or until
broccoli is tender.

Optional: Add 1/4 teaspoon ground ginger and 1 cup sliced fresh
mushrooms.



Cheese Soufflé

2 Tablespoons butter
3 Tablespoons flour
1 cup milk
1 teaspoon salt
1/4 teaspoon mustard
1 cup grated American cheese
3 eggs, separated

Melt butter over low heat; add flour and milk. Cook over low heat, stirring until thickened and smooth. Add salt, mustard, and cheese, stirring until cheese is melted. Cool. Fold in 3 egg yolks beaten until light in color. Fold in stiffly-beaten egg whites. Pour into ungreased casserole or soufflé dish. Set in pan of hot water and bake in 325 degree oven for 50 minutes, or until top is firm and browned.

SERVINGS: 12



Brocolli Cheese Dip

1 box of chopped frozen brocolli
1 garlic cheese roll (small squeeze roll in refrig section)
1 onion chopped
1 can cream of mushroom soup
1 T tabasco suce
a dash of Tony's seasoning
1 can of chopped or sliced mushrooms pieces-drained
4 T margarine

Cook brocolli according to box directions & drain it. Meanwhile, saute onions in margarine (I use a non-stick pot). When onions are soft, slice up cheese roll in pieces and add to onions. Stir until melted. Add all other ingredients & cook until everything is heated.

Dump in a pretty glass dish (serve warm) with Ritz or other crackers



Easy Enchilada Casserole

1 lbs ground beef or turkey
1 cup (1 small) chopped onion
2 cloves garlic, finely chopped
1 3/4 cups (16-ounce jar) Thick & Chunky Salsa
1 3/4 cups (1-pound can) Refried Beans
1 1/4 cups (10-ounce can) Enchilada Sauce
1/2 cup (2 1/4-ounce can) sliced ripe olives
10 (6-inch) corn tortillas, sliced in half, divided
2 cups (8 ounces) Shredded Mild Cheddar Cheese, divided
Sliced green onions (optional)


Preheat oven to 375 degrees F. Cook beef, onion and garlic in
large skillet until beef is browned; drain. Stir in salsa, beans,
enchilada sauce and olives. Bring to a boil. Reduce heat to low;
cook, stirring frequently, for 5 to 6 minutes.

Layer half of corn tortillas on bottom of greased 13 x 9-inch
baking dish. Cover with half of meat sauce; sprinkle with 1 cup
cheese. Repeat layers. Bake, covered, for 20 minutes. Remove cover;
bake for additional 5 minutes or until bubbly and cheese is melted.
Sprinkle with green onions before serving. Serves 12.




Caviar Potatoes

POTATO FILLING:
Bite-sized new potatoes
1 pint sour cream
1 (2-ounce) jar caviar
Chives, to taste
OPTIONAL FILLING:
1 (3 ounce) package cream cheese
1/4 cup mayonnaise
2 teaspoons lemon juice
2 Tablespoons grated onion
1 teaspoon Worcestershire sauce



Boil potatoes in salted water approximately 20 minutes or until done. Drain and cool. Using a melon ball scoop, hollow out the top of the potato. Fill cavity with sour cream. As a variation, mix optional filling ingredients and fill cavity with them. Top filling with caviar and sprinkle with chives.

Note: Cherry tomatoes, seeded and drained, may be substituted for new potatoes.

[Jolie Rouge]

IMPORTANT HOLIDAY EATING TIPS (from a friend)

Carrot sticks: Avoid them. Anyone who puts carrots on a holiday buffet table knows nothing of the Christmas spirit. In fact, if you see carrots, leave immediately. Go next door, where they're serving fudge.

Drink as much eggnog as you can. Who cares that it has 10,000 calories in every sip? It's not as if you're going to turn into an egg-nogaholic or something. It's a treat. Enjoy it. Have two. It's Christmas!

If something comes with gravy, use it. That's the whole point of gravy....


Do not have a snack before going to a party in an effort to control your eating. The whole point of going to a Christmas party is to eat other people's food for free.


Under no circumstances should you exercise between now and New Year's. You can do that in January when you have nothing else to do. This is the time for long naps, which you'll need after circling the buffet table while carrying a 10-pound plate of food.


If you come across something really good at a buffet table, like frosted Christmas cookies in the shape and size of a jolly elf, position yourself near them and don't budge. Have as many as you can before becoming the center of attention.


Same for pies. Apple. Pumpkin. Pecan. Have a slice of each.
When else do you get to have more than one dessert? Labor Day?


Fruitcake? Avoid it at all cost.


If you don't feel terrible when you leave the party or get up from the table, you haven't been paying attention.
Reread these tips. But hurry!
Cookieless January is just around the corner.

[the fugative]

Potica


Makes 8 or 9 loaves.

For the bread

• 1/2 c. (1 stick) butter, cut in tablespoon-size pieces

• 1/2 c. shortening or lard, cut in tablespoon-size pieces

• 3 c. whole milk

• 1 c. cold water

• 2 1/2 tbsp. salt, or less, to taste

• 1 c. plus 1/2 tsp. sugar, divided

• 2 regular or large eggs, lightly beaten

• 3 pkg. yeast

• 1/2 c. warm water

• 9 to 10 c. bread flour

• Walnut filling (see recipe)

Combine butter, lard or shortening, milk and 1 cup cold water in a medium saucepan over medium heat until fats are melted. Cool until lukewarm. Add salt, sugar and beaten eggs to milk mixture. Mix yeast with 1/2 cup warm water and 1/2 teaspoon of sugar.

Stir to dissolve the sugar and yeast and wait until it bubbles. Add flour to milk mixture until the mixture has the consistency of cake batter. Beat batter mixture for 5 minutes. Mix in yeast mixture. Add flour, 1/2 cup at a time, until batter begins to leave the sides of the bowl and seems thick enough to start kneading.

Turn out on a floured board or table. Add flour by the handful, incorporating it as you knead, until dough is smooth and not sticky. If the dough is not the right consistency, it will be difficult to pull. Return to the clean mixing bowl and let rise until double. Punch down and let rise again until double. Turn out on the center of a lightly floured table and stretch or pull the dough, working from the center out, until it is very thin and rectangular. Patch holes when needed with extra dough from the edges.

Spread the filling evenly over the entire dough surface. Roll the dough as you would for a jelly roll, starting from one of the long sides. Cut the loaves into pan-size pieces and place, cut side down, in 7-or 8-inch loaf pans that have been greased or sprayed with nonstick spray. Let rise for 5 to 10 minutes. Bake in a preheated 325-degree oven for one hour, rotating the loaves in the oven after 30 minutes. After removing from the oven, rub butter over the tops of the loaves.

Let cool for 5 minutes. Remove loaves from pans. If the loaves are to be frozen, let them cool until the bottoms are no longer warm to the touch.

If loaves are not to be frozen, cool overnight, covered with a light towel. Store cooled loaves in plastic bags.

Walnut Filling


• 2 lb. walnuts

• 2 c. heavy cream

• 2 c. honey

• 1 c. sugar

• 6 eggs, lightly beaten

• 1/2 c. (1 stick) butter, cubed

Finely grind the walnuts. Combine all ingredients in a large, heavy pan and stir over medium heat until mixture begins to bubble. Cook for another 5 minutes

Cheese Filling


• 3 eggs, beaten

• 1 lb. processed cheese, such as Velveeta, cubed

• 2 lb. Cheddar cheese, shredded

• 2 to 3 medium onions, diced

• Garlic salt

Spread the eggs evenly over the potica dough, then sprinkle the cheeses and onions over the eggs. Sprinkle garlic salt over cheeses and onions

[the fugative]

Originally posted by Jolie Rouge
IMPORTANT HOLIDAY EATING TIPS (from a friend)

Carrot sticks: Avoid them. Anyone who puts carrots on a holiday buffet table knows nothing of the Christmas spirit. In fact, if you see carrots, leave immediately. Go next door, where they're serving fudge.

Drink as much eggnog as you can. Who cares that it has 10,000 calories in every sip? It's not as if you're going to turn into an egg-nogaholic or something. It's a treat. Enjoy it. Have two. It's Christmas!

If something comes with gravy, use it. That's the whole point of gravy....


Do not have a snack before going to a party in an effort to control your eating. The whole point of going to a Christmas party is to eat other people's food for free.


Under no circumstances should you exercise between now and New Year's. You can do that in January when you have nothing else to do. This is the time for long naps, which you'll need after circling the buffet table while carrying a 10-pound plate of food.


If you come across something really good at a buffet table, like frosted Christmas cookies in the shape and size of a jolly elf, position yourself near them and don't budge. Have as many as you can before becoming the center of attention.


Same for pies. Apple. Pumpkin. Pecan. Have a slice of each.
When else do you get to have more than one dessert? Labor Day?


Fruitcake? Avoid it at all cost.


If you don't feel terrible when you leave the party or get up from the table, you haven't been paying attention.
Reread these tips. But hurry!
Cookieless January is just around the corner.

VERY SOUND and Practical ADVICE

[Jolie Rouge]

Spinach Artichoke Dip

2 8-oz. packages cream cheese, softened
1 10-oz. package frozen chopped spinach, defrosted and drained
3 Tbsp. butter, melted
1 14-oz. can artichoke hearts, quartered
1/2 tsp. salt
1/2 tsp. pepper
1 6-oz. can water chestnuts, diced

Combine all ingredients together in a medium baking dish. Bake at 325 degrees for 15 - 20 minutes. Serve with crackers or tortilla chips.



Green Apple Salad

Boston lettuce leaves, washed and patted dry
4 green apples, pared and cut into wedges
1/4 cup pecans, chopped
1/4 cup stilton cheese, crumbled
1/4 cup olive oil
1/4 cup apple cider vinegar
1/2 tsp. salt
1/2 tsp. pepper

Place lettuce leaves in a large bowl, add green apples, pecans and stilton cheese. Combine vinegar, olive oil, and salt and pepper together in a cruet and shake well. Pour mixture over salad and toss gently.



Sesame Seed Crusted Flounder

6 - 8 flounder fillets
1 cup sesame seeds
1/2 cup plain bread crumbs
1 tsp. salt
1 tsp. pepper
2 eggs, beaten
1/4 cup flour
1/4 cup oil

Place flour in a small bowl, the beaten eggs in another bowl and the sesame seeds, bread crumbs and salt and pepper in another bowl. Coat each fillet first with flour then egg and finally the sesame seed mixture. Heat oil in a skillet to medium-high heat and cook fillets for 3 - 4 minutes per side or until golden brown. Do not overcook.



Celebration Cheesecake

1 9-inch graham cracker pie crust

Filling:

1/4 cup pecans, crushed
3 8-oz. packages cream cheese, softened
1/2 cup sugar
2 eggs
1 tsp. vanilla
1 Tbsp. orange rind, grated

Topping:

1 cup sour cream
1 tsp. vanilla
3 Tbsp. sugar

Sprinkle crushed pecans along the bottom of the graham cracker crust. Combine filling ingredients together in a large bowl and mix until smooth. Pour mixture into the pie crust and bake for 35 - 45 minutes at 350 degrees. Allow cake to cool. Combine topping ingredients together and mix well. Pour over cheesecake and bake for 5 minutes at 350 degrees. Chill before serving



Dorothy's Dessert
- thanks Dorothy

1lg. box choc pudding
1-16oz heavy whipping cream
1cup milk(any type you use)
1-8oz tub of whip cream
handful of choc chips
1 gramcracker pie crust (choc if u like)

put pudding in a mixing bowl. Add milk and mix.(mixture will be thick) slowly add whipping cream. Beat with electric mixer (5 min or longer) until pudding is thick. Put into pie crust top with whip cream and grind up choc chips and put on top of pie. put in fridge or freezer cut then serve cold or frozen.

[VenusA423]

Champagne Shrimp and Pasta

8 oz angel hair pasta
1 Tbl extra virgin olive oil
1 cup sliced fresh mushrooms
1 pound medium shrimp, peeled and deveined
1 1/2 cups champagne
1/4 tsp salt
2 Tbl minced shallots
2 plum tomatoes, diced
1 cup heavy cream
3 Tbl chopped fresh parsley
salt and pepper to taste
freshly grated Parmesan cheese

Directions:
1. Bring a large pot of lightly salted water to a boil. Cook pasta in
boiling water for 6 to 8 minutes or until al dente; drain.
2. Meanwhile, heat oil over medium-high heat in a large frying pan.
Cook and stir mushrooms in oil until tender. Remove mushrooms from pan, and set aside.
3. Combine shrimp, champagne, and salt in the frying pan, and cook over high heat. When liquid just begins to boil, remove shrimp from pan. Add shallots and tomatoes to champagne; boil until liquid is reduced to 1/2 cup, about 8 minutes. Stir in 3/4 cup cream; boil until slightly thick, about 1 to 2 minutes. Add shrimp and mushrooms to sauce, and heat through. Adjust seasonings to taste.
4. Toss hot, cooked pasta with remaining 1/4 cup cream and parsley. To serve, spoon shrimp with sauce over pasta, and top with Parmesan cheese.

[VenusA423]

Shrimp Creole

1 1/2 cups diced celery
1 1/4 cups chopped onion
3/4 cup chopped bell pepper
1 (8 oz.)can tomato sauce
1 (28 oz.)can whole tomatoes
1 clove garlic*
1 teaspoon salt
1/4 teaspoon pepper
6 drops Tabasco (opt.)
1 pound shrimp, deveined & shelled

*1 teaspoon garlic salt or 1/4 teaspoon garlic powder may be substituted.

~ Combine all ingredients except shrimp. In a crockpot, cook 3 to 4 hours on high or 6 to 8 hours on low. Add shrimp last hour of cooking. Serve over hot rice. Chicken or crawdads may be substituted for shrimp.

~ Stove top version, if you don't have a crock pot. Saute celery, onion and bell peppers in oil or butter until tender. (Better if left a bit crunchy.) Add remaining ingredients except meat being used. Simmer at least 30 minutes to an hour. Add shrimp or whatever meat you wish and simmer 30 minutes more. This is even better reheated the next day.

[VenusA423]

San Georgio Manicotti with Cheese

1 (8oz) package manicotti pasta
2 cups whole milk ricotta cheese
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 Tbl chopped fresh parsley
1/2 tsp salt
1/4 tsp ground black pepper
3 1/2 (32oz) jars spaghetti sauce

1. Bring a large pot of lightly salted water to a boil. Add pasta & cook for 8 to 10 mins. or until al dente; drain & cool on waxed paper or foil to prevent noodles from sticking together.
2. Preheat oven to 350 degrees.
3. In a medium bowl, combine ricotta cheese, Parmesan cheese, parsley, salt & pepper; fill manicotti with cheese mixture.
4. In a 9x13 inch baking dish, spread a thin layer of spaghetti sauce on bottom & arrange manicotti in a single layer; cover with remaining sauce. Cover dish with foil & bake in preheated oven for 40 mins. Remove foil & bake for 15 mins. longer. Serve.

[Jolie Rouge]

Well Come Venus !!

You sound like my kinda cook !

[Jolie Rouge]

Spinach Vichyssoise

1 package frozen spinach
4 leeks, white part, finely sliced
1/4 cup finely chopped onion
1/4 cup butter
5 medium Idaho potatoes, peeled and cubed
1 carrot, peeled and chopped
1 quart chicken stock
1 teaspoon (or more) salt
2 cups milk
3 cups cream
White pepper

Slightly cook spinach; drain, puree, and set aside. Sauté leeks and onion in butter until yellow. Add potatoes, carrot, chicken stock and salt. Bring to a rapid boil, cover, reduce heat, and simmer until vegetables are soft. Puree in blender or mash through sieve. Add milk, cream and spinach. Season with white pepper. Chill.

SERVES: 14







Apple Roll

2 cups Bisquick
2/3 cups milk
4 to 6 apples, pared and diced
1 1/2 cups water
1 cup sugar
cinnamon
nutmeg

Make syrup by cooking water and sugar together for about 3
minutes. Mix Bisquick and milk and roll out to about 1/4 to
1/2 inch thick. Put apples on dough. Sprinkle with cinnamon
and nutmeg and dot with butter. Roll up like a jellyroll and
cut slices about 1 1/2 to 2 inches thick. Put these slices
into an 8-inch square baking pan in which syrup has been
placed. Bake at 400 degrees F for 20 to 25 minutes until
apples are done. Serve warm with topping.
SOURCE: CANDY-LOVERS.COM