Kai's "Old-Fashioned" Recipe Thread

One thing that is often found on the dinner table in Scandinavia during the Christmas season is a concoction called lutefisk. Just as visitors to Australia have a difficult time enjoying vegemite, visitors to Scandinavia are not often prepared to deal with lutefisk.
I don't want this to become another Christmas recipe club, however, the following directions for preparing lutefisk are worth noting:

1. Get the lutefisk

2. Lay it on a pine board

3. Flatten with a meat cleaver

4. Salt and pepper it and pour on butter

5. Bake on board in oven for 30 minutes

6. Remove from oven and allow to cool

7. Throw out the lutefisk and eat the board

It's been said that if you eat the lutefisk, it helps you to appreciate the rest of the meal. As you sit and look at this quivering gray mass on your plate, they'll tell you "it builds character."

It's certain to mask all odors of the turkey, yams, and pumpkin pie and gives you an excuse to drink a lot as you try to wash it down.

It's been said that lutefisk at the dinner table will separate the REAL Scandinavians from the visitors.


;)

Quote:

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Originally posted by Jolie Rouge
It's been said that lutefisk at the dinner table will separate the REAL Scandinavians from the visitors.


;)

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Yasureyoubetcha

:p

*once again with the yucky recipes ;)*

Cream of Asparagus Soup

2 cups chicken broth
1 lb. fresh asparagus
1 clove garlic minced
4 - 6 green onions chopped
1 Tbsp. fresh lemon juice
2 Tbsp. butter
2 Tbsp. flour
1/2 cup cream

Break asparagus at end to remove tough part of stem. Chop into 1 inch pieces. Melt butter in saucepan and saute onions and garlic, stir in flour and chicken broth and lemon juice. Add asparagus pieces and simmer for 20 - 25 minutes until asparagus is tender. Place mixture, except for asparagus tips in a blender or food processor and puree.

Return to saucepan and add cream and salt and pepper to taste. Heat thoroughly. Serve in bowls and garnish with asparagus tips. This soup is nice and creamy and very good.


Grilled Tuna Tostados

6 - 8 oz. Tuna steaks
6 Tbsp. olive oil
2 - 8 oz. cans black beans
6 limes
1 tsp. salt
1 tsp. cumin
8 sprigs fresh cilantro
3 large tomatoes chopped (or 8 Roma tomatoes chopped)
6 oz. crumbled goat cheese
2 cups Salsa Fresca (see below)

Marinate tuna steaks in 4 tsp. olive oil and cilantro. Grill tuna over charcoal grill (eight minutes, turning once) or broil in oven for same time. Put black beans in bowl and mash with large spoon. Leave some of the beans whole. Saute beans and tomatoes in 2 tsp. olive oil. Add salt and cumin to beans/tomatoes and cook for 5 minutes on medium heat. Heat tortillas in microwave for one minute or until just hot. Put tortilla on plate and spoon bean and tomato mixture on tortilla. Place tuna on top of beans and crumble goat cheese on tuna. Top with Salsa Fresca and serve with lime quarters. YUMMMMM!!!!!!!!!



Salsa Fresca

6 medium tomatoes
4 Tbsp. chopped fresh cilantro
1/2 cup Mexican beer
3 tsp. salt
1 medium onion chopped
2 fresh jalepeno peppers minced with seeds removed
3 tsp. fresh lime juice
2 tsp. sugar

Combine all ingredients, put in refrigerator and allow flavors to blend for at least two hours before serving. Use the best tomatoes you can find for this salsa.



Sunburst Salad

3 oranges peeled and chopped
3 bananas sliced
1 tomato, chopped
1 small red onion, thinly sliced
1 garlic clove, minced
1 - 14 oz. can pineapple chunks with juice
2 large avocados, peeled and diced
1 - 14 oz. can white corn, drained
1/2 cup fresh cilantro, chopped
1 green pepper seeded and sliced
2 Tbsp. lime juice

In a large bowl combine all ingredients. Refrigerate for 2-3 hours to allow the flavors to blend. This salad has a great taste!



Flan with Almonds

1/2 cup brown sugar
1 Tbsp. water
4 eggs
1- 10 and 1/2 oz. can sweetened condensed milk
1 tsp. vanilla extract
1 cup slivered almonds, chopped

Combine sugar and water in saucepan. Stir constantly over medium heat until sugar caramelizes. Put mixture in cake pan and swirl to coat bottom of pan. Blend remaining ingredients in mixer at high speed for 20 seconds. Pour over caramelized sugar. Cover pan and place into larger pan containing enough hot water to cover 2 inches up the outside of smaller pan. Bake at 350 degrees for one hour. Remove small pan from water and allow to cool uncovered for 45 minutes. Place serving dish upside down on pan and quickly flip over. Shake gently to loosen custard.


Bronx Brownies

1/4 cup shortening
1 oz semisweet chocolate
1/2 cup maple syrup
1 tsp vanilla
1/2 cup sugar
2 eggs
1/2 cup flour
1/4 tsp baking powder
1/4 tsp salt
1/2 cup nuts

Preheat oven to 300 degrees F. Melt shortening and chocolate
together in medium saucepan over medium heat. Add maple syrup,
vanilla, sugar and beaten eggs. Sift flour, baking powder and
salt, then add nuts. Add this to first mixture. Pour into a
shallow pan which has been lined with well-greased wax paper.
Bake at 300 degrees F. For 45 minutes or until done.
Cool and cut into 12 pieces.

Quote:

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Originally posted by flute
*once again with the yucky recipes ;)*

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Quote:

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Originally posted by Jolie Rouge
Cream of Asparagus Soup

Grilled Tuna Tostados

Salsa Fresca

Sunburst Salad

Flan with Almonds

Bronx Brownies

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any better ??

Buttermilk Biscuits

2 cups flour
6 rounded teaspoons tartrate baking powder
1 teaspoon salt
3 Tablespoons shortening
1/2 teaspoon soda
1 cup buttermilk

Combine flour, baking powder and salt. Cut in shortening until consistency of coarse meal. Add soda to buttermilk; stir into flour mixture. Mix well. Roll dough on floured board and cut into rounds. Bake at 450 degrees on ungreased baking sheet for 10 – 12 minutes or until browned.

YIELDS: 12 – 15 large biscuits

Creamy Potato Casserole

1 (2 pound) package frozen hash brown potatoes
1/3 cup chopped green onions
2 cups shredded Cheddar cheese, divided
1 (10.75 oz) can cream of potato soup
1/4 cup butter
2 cups sour cream
salt and pepper to taste

Directions:
1. Preheat the oven to 350 degrees.
2. In a small pot, heat the soup, butter or margarine and sour cream over low heat.
3. Combine potatoes, green onion and 1 cup cheese into a large mixing bowl. Mix in the heated soup mixture. Season with salt and pepper. Pour into a 9x13 inch dish. Sprinkle one cup of cheese over the top of the casserole.
4. Bake 30 to 45 minutes. Serve warm. Makes 8 servings.

Zucchini Casserole

6 zucchini, sliced
2 eggs, beaten
1 cup mayonnaise
1 small onion, diced
1 cup grated Romano cheese
1/4 tsp ground black pepper
24 buttery round crackers, crushed
2 tbl butter, diced

Directions:
1. Preheat oven to 350 degrees. Spray a 9x13 baking pan with cooking spray.
2. Place sliced zucchini in a large saucepan. Pour in enough water to cover, and bring to a boil over high heat. Boil until barely tender, about 2 minutes. Drain and set aside.
3. In a large bowl, whisk together eggs and mayonnaise until smooth. Stir in onion, cheese, and pepper. Fold in squash, then pour mixture into prepared baking pan. Sprinkle with crushed crackers, then dot evenly with diced butter.
4. Bake in preheated oven for 30 to 40 minutes, until middle of casserole is no longer moist, and springs back when gently pressed.

~Makes 8 servings. Summer squash or zucchini or both can be used.

Here's a few variations for black-eyed peas to give you some "luck" in the New Year. I personally can't stand the things, so have been trying to find recipes that will make them not as bad. :D

Black-Eyed Pea Cakes

1 small onion, chopped
1 tablespoon olive oil
2 (15.5 ounce) cans black-eyed peas
1 (8 ounce) container chive-and-onion-flavored cream cheese, softened
1 egg
1/2 teaspoon salt
1 teaspoon hot sauce
1 (8 ounce) package hush puppy mix with onion
olive oil
Toppings: sour cream and green tomato relish

~ SAUTEE onion in 1 tablespoon hot oil in a large skillet over medium-high heat until tender.
~ PROCESS onion, 1 can of peas, and next 4 ingredients in a blender or food processor until mixture is smooth, stopping to scrape down sides. Stir in hush puppy mix, and gently fold in remaining can of peas.
~ SHAPE mixture by 2 tablespoonfuls into 3-inch patties, and place on a wax paper-lined baking sheet. Cover and chill 1 hour.
~ COOK patties, in batches, in 3 tablespoons hot oil, adding oil as needed, in a large skillet over medium heat for 1 1/2 minutes on each side or until patties are golden brown. Drain patties on paper towels, and keep them warm. Serve with desired toppings.


Black-Eyed Pea Chowder

1 pound diced bacon
1 cup chopped celery
1 cup chopped onion
1 cup chopped green bell pepper
1 (15.5 ounce) can black-eyed peas with liquid
1 (14.5 ounce) can beef consomme
1 (29 ounce) can diced tomatoes

1. In a large pot over medium high heat, saute the bacon until crisp. Set aside the bacon and drain the fat, reserving about 4 tablespoons of the fat in the pot. Add the celery onion and green bell pepper to the pot and saute in the bacon fat for 10 minutes, or until tender.
2. Add the peas, consomme and stewed tomatoes and allow to heat through, about 15 more minutes. Top with crumbled bacon when serving.


Black-Eyed Pea Salsa

1 cup white rice
2 cups water
2 (15.5 ounce) cans black-eyed peas, drained and rinsed
1 (10 ounce) can diced tomatoes with green chile peppers

Directions:
1. Bring a small pot of rice and water to a boil. Cover pot, reduce heat to simmer and let cook 20 minutes or until rice is tender.
2. In a large saucepan, combine rice, peas, tomatoes and chili. Stir the mixture over a medium heat until it is heated through. Serve warm with tortilla chips.

Shrimp and Chicken Bake

1 (8-ounce) package yellow rice
1 cup (2 sticks) butter
1/2 cup flour
3 pounds boneless skinless chicken breasts, cooked, chopped
3 pounds shrimp, cooked, peeled
4 cups half-and-half
1 cup shredded longhorn or Cheddar cheese
1/2 teaspoon red pepper
1 cup sliced mushrooms
1/2 cup chopped artichoke hearts

Prepare the rice using the package directions. Melt the butter in a Dutch oven over medium heat. Add the flour. Cook until smooth, whisking constantly. Add the chicken, shrimp, half-and-half, cheese, red pepper, mushrooms and artichokes. Cook until bubbly, stirring constantly. Remove from the heat.

Divide the rice between 2 buttered 9x13-inch glass baking dishes. Pour the chicken and shrimp mixture over the rice. Bake at 350 degrees for 30 minutes.

SERVES: 12 - 16

Tuna and Pasta Bake

9 ounces rotelle or other spiral pasta
2 Tbs. unsalted butter
1/2 bunch scallions, chopped
1/2 green bell pepper, seeded and chopped
7 ounces canned tuna, drained
6 ounces canned corn, drained
1 Tbs. Italian herb seasoning
1/4 cup all purpose flour
2 cups skim milk
1/4 lb. shredded cheddar cheese
1/8 tsp. dry mustard
1/2 cup breadcrumbs

Prepare broiler. Cook pasta in a large pan of boiling water
10 minutes, or until al dente. Drain. Melt half the butter in
a heavy nonstick skillet over medium high heat. Saute scallion
and pepper 3-4 minutes until softened. Stir in tuna, corn and
herbs and set aside.

Melt remaining butter in a saucepan over medium heat. Stir in
flour and cook 1 minute. Remove from heat and gradually whisk
in milk. Return to heat and cook, stirring constantly, until
thickened. Stir in all but 2 Tbs. of the cheese. Add mustard
and salt and pepper to taste. Transfer to tuna mixture and add
pasta. Toss gently. Spoon into an ovenproof dish and sprinkle
with breadcrumbs and remaining cheese. Broil 3-4 minutes, or
until browned.