Kai's "Old-Fashioned" Recipe Thread

Corn Crescents

2/3 C corn kernels (no liquid)
1/2 C shredded cheese
1/3 C chopped tomato
1 package 11.3oz dinner rolls

HEat oven to 375 F. In small bowl, combine all except dinner rolls. Split each roll in half horizontally. (remember, we stand vertically) Flatten dough slightly. Place scant TB of mixture onto each half of roll. Fold one side over, & shape roll into crescent. Squeeze edges together to seal & then score top. Repeat to make 16 crescents. Place on large baking pan & bake until golden brown, about 12-15 minutes.

For variety use carrots, broccoli, peas etc in place of corn. :)

**boy I made this wrong Thur. night lol

Tuna Mango Spread

2 7-oz. cans solid white tuna water packed
6 Tbsp. mango chutney, chopped
3 Tbsp. chives, chopped
4 Tbsp. fresh dill, chopped or 2 tsp. of dried
1 Tbsp. lemon juice
4 oz. cream cheese, softened

Combine all ingredients in a small bowl and mix well. Serve on crackers or toast points.



Good For You Stew

1/4 cup olive oil
1 pound stew beef cut into cubes
1 pound ground beef (I used venison)
2 cloves garlic, chopped finely
1 small head of cabbage, quartered with the tough center removed and then cut in thick slices
3 carrots, chopped
4 ribs of celery, chopped
2 turnips, chopped
1 large onion, chopped
48 ounces of V-8 juice
1/2 cup red wine
1/4 cup red wine vinegar
1 cup beef bouillon
Salt and pepper
2 bay leaves
2 zucchini, chopped
1 cup barley

Brown stew beef in a skillet in olive oil. Add garlic and saute for a couple of minutes longer. Pour into a large crock pot. Brown ground beef in the skillet, drain and add to the crock pot. Add cabbage, carrots, celery, turnips and onion to crock pot and pour on the V-8 juice. Add red wine and red wine vinegar to the crock pot. Add enough beef bouillon to cover, season with salt and pepper and top with bay leaves. Cook on high for 4 hours. Remove bay leaves then add zucchini and cook for an hour. Add barley and cook for another hour.



Easy Monkey Bread

2 canisters dinner roll dough
1/4 pound butter, melted
2 Tbsp. cinnamon
1/3 - 1/2 cup sugar

Cut uncooked dinner roll dough into quarters or 1/2 inch pieces and place in a large bowl. Pour melted butter, cinnamon and sugar over dough and mix well to coat all pieces of dough. Pour mixture into a greased Bundt pan and bake for 30 minutes at 350 degrees. Allow to cool 5 minutes and flip Bundt pan upside down onto a plate to release the bread. Serve warm by picking off pieces of the cooked dough.

Pork Tenderloin with Mustard Sauce

1/4 cup soy sauce
1/4 cup bourbon
2 Tablespoons brown sugar
3 pounds pork tenderloin
1 Tablespoon dry mustard
1-1/2 teaspoons vinegar
1/3 cup sour cream
1/3 cup mayonnaise
1 Tablespoon chopped green onions
Salt to taste

Combine first 3 ingredients for marinade mixture. Marinate the pork for several hours, turning occasionally. Remove meat from marinade and roast at 325 degrees for 45 minutes to 1 hour, basting frequently. Dissolve mustard in vinegar and mix with sour cream and mayonnaise. Fold in green onions and salt. Carve meat and serve with mustard sauce.

SERVINGS: 6




Lemon Mousse with Raspberry Sauce

Mousse:
1 (1/4 ounce) envelope unflavored gelatin
2 Tablespoons white wine
1/3 cup lemon juice
1-1/2 Tablespoons grated lemon rind
3 eggs, separated
8 Tablespoons sugar, divided
1 cup heavy cream, whipped

To prepare mousse, soften gelatin in wine in top of double boiler. Stir over simmering water until gelatin dissolves. Beat egg yolks with three Tablespoons sugar. Slowly add to gelatin mixture, stirring constantly. Cool. Fold in whipped cream. Beat egg whites until stiff, gradually adding five Tablespoons sugar. Fold into lemon mixture. Pour into a six to eight-cup mold; chill at least two hours or overnight.


Sauce:
1 (10 ounce) package frozen raspberries, thawed
2 Tablespoons sugar
1 Tablespoon lemon juice
1 Tablespoon kirsch or Grand Marnier

To make raspberry sauce, drain raspberries and reserve juice. Combine raspberries, sugar, and lemon juice; puree in blender. Strain mixture to remove seeds. Add liqueur and as much raspberry juice as needed for desired consistence. When ready to serve, unmold mousse and serve with sauce.

SERVINGS: 6 to 8

Grapefruit Salad


• 3 tbsp. Asian fish sauce (nam pla or nuoc mam)

• 3 tbsp. freshly squeezed lime juice

• 1 tbsp. palm or brown sugar

• 1 large grapefruit (about 1 1/4 lb.)

• 2 tbsp. coarsely chopped peanuts

• 1 tbsp. finely chopped shallots

• 1 c. mint leaves, coarsely chopped

• 1 to 2 jalepeños, seeded and finely chopped

• Bibb lettuce leaves, washed and dried

In a small bowl, mix together the fish sauce, lime juice and sugar, stirring vigorously to dissolve the sugar completely. Set aside.

Peel the grapefruit and separate into segments. Cut off the inside "seam" of each segment and then run your thumb between the membrane and the fruit to free it. Put segments in a bowl. When ready to serve, pour off any juice that has accumulated at the bottom of the bowl; reserve for another use. Add the peanuts, shallots, mint and jalepeños to the grapefruit and toss to combine. Drizzle the dressing over the top; toss to combine. Taste and, if desired, adjust the balance of salt, sour and sweet (by adding additional fish sauce, lime juice and/or sugar). Transfer to a plate lined with lettuce leaves and serve immediately.

Grapefruits can vary from tart to sweet, so adjust seasoning to match your fruit's flavor


:D

THAI-STYLE CHICKEN AND RICE SOUP


8 cups chicken stock or low-sodium chicken broth (64 fl oz)
4 cups water
1 tablespoon Thai green curry paste*
4 garlic cloves, coarsely chopped
1 (2-inch) piece peeled fresh ginger, coarsely chopped
1 teaspoon coriander seeds, crushed
2 cups loosely packed whole fresh cilantro leaves plus 1/2 cup chopped (from 2 large bunches)
1 cup jasmine rice
3/4 lb boneless skinless chicken breast, thinly sliced crosswise, then slices cut lengthwise into thin strips, or 3/4 lb medium shrimp in shell (31 to 35 per lb), peeled and deveined
1 (13- to 14-oz) can unsweetened coconut milk, stirred well
1/4 lb snow peas, trimmed and cut diagonally into 1/4-inch strips
2 tablespoons Asian fish sauce
2 tablespoons fresh lime juice
1 1/2 teaspoons salt, or to taste

lime wedges

Combine stock, water, curry paste, garlic, ginger, coriander seeds, and whole cilantro leaves in a 3- to 4-quart saucepan, then simmer, uncovered, until ginger is softened, about 15 minutes. Pour through a paper-towel-lined sieve into a 5- to 6-quart heavy pot and discard solids. Stir rice into soup and simmer, uncovered, stirring occasionally, until tender, about 15 minutes.

Add chicken or shrimp and poach at a bare simmer, uncovered, until just cooked through, about 3 minutes. Stir in coconut milk, snow peas, and fish sauce and simmer, uncovered, until peas are crisp-tender, about 2 minutes. Remove from heat and stir in lime juice, salt, and chopped cilantro.

*Available at Asian markets, some specialty foods shops


:D

Egg substitute

Use half a mashed banana in place of an egg in cookies, bars, & muffins. (sweet foods)

OR try 1 heaping TB of cornstarch + 1 1/2 TB of water.

I just tried the banana one in some dried fruit bars for isabel, we'll see how they taste :)

Fugi, I looked over the PAGES of substitutions that you gave us a year or so back, and I didn't see eggs on there, so here ya'll go :)

Thank you all so much for the recipes! Yummmmmmmmm
I'm starving now lol:p

Orange Corn Muffins


about 10 muffins.

Topping:

• 1/4 c. sugar

• 1 tsp. grated orange peel

Batter:

• 1 2/3 c. yellow cornmeal

• 1/3 c. unbleached flour

• 1/4 tsp. salt

• 2 1/2 tsp. baking powder

• 1/2 tsp. baking soda

• 1 tsp. grated orange peel

• 1 egg, at room temperature

• 5 tbsp. peanut or corn oil or melted butter

• 3/4 c. buttermilk, at room temperature

• 1/3 cup orange juice

Preheat the oven to 425 degrees. Generously oil a 12-cup muffin tin (with 1/2-cup size cups) and warm in the oven for 5 minutes.

In the meantime, mix together the sugar and grated orange peel and set aside.

Sift into a medium bowl the cornmeal, flour, salt, baking powder and baking soda. Add the grated peel, egg, oil or melted butter, buttermilk and orange juice and beat vigorously with a wooden spoon for 30 seconds.

Carefully remove the hot muffin pan from the oven. Fill each muffin cup about 3/4 full with batter. Sprinkle the top of each muffin with a generous teaspoon of the orange sugar.

Pour water into any remaining empty cups so the tins don't burn during the baking. Set the pan in the oven on the lower shelf and bake for about 20 minutes, or until muffins are golden brown and puffed. Remove the pan from the oven, let the muffins set for a few minutes in the pan, then remove and serve hot.

If eating later, reheat in a 350-degree oven before serving


:D

Quote:

---

Originally posted by flute
Egg substitute

Use half a mashed banana in place of an egg in cookies, bars, & muffins. (sweet foods)

OR try 1 heaping TB of cornstarch + 1 1/2 TB of water.

I just tried the banana one in some dried fruit bars for isabel, we'll see how they taste :)

Fugi, I looked over the PAGES of substitutions that you gave us a year or so back, and I didn't see eggs on there, so here ya'll go :)

---

:D Kewl

How did it turn out??

Molasses Bread





• 1/2 tsp. whole cloves

• 2 to 3 tsp. ground ginger

• 1/3 c. hot water

• 2/3 c. buttermilk

• 1/2 c. peanut or corn oil

• 2 eggs, at room temperature

• 1/2 c. robust dark molasses

• 1/4 c. sugar

• 2/3 c. coarsely chopped pecans or walnuts

• 2 1/4 c. unbleached flour, divided

• 1/4 tsp. salt

• 1 tsp. baking soda

• 1 1/2 tsp. baking powder

Preheat the oven to 350 degrees. Generously butter or oil a 9-by 5-by 3-inch loaf pan.

Finely pulverize the whole cloves in a coffee grinder or with a mortar and pestle. In a small bowl, combine the ground cloves, ginger, hot water and buttermilk. Mix until smooth and set aside.

In a large mixing bowl, combine the oil, eggs, molasses and sugar. Beat briskly with a whisk until well-blended, at least 30 seconds.

Toss the pecans with 1 generous tablespoon of the flour and set aside.

Sift together the remaining flour, salt, baking soda and baking powder. Stir in about 1/3 of the flour at a time to the molasses mixture, alternating with 1/3 of the buttermilk mixture.

Stir briskly after each addition, beginning and ending with the flour. Mix the batter until well-blended and then stir in the floured nuts.

Pour the batter into the prepared pan and shake to settle. Set the pan on the lower shelf of the oven and bake for 50 to 55 minutes, or until the bread is golden brown and puffy and a knife inserted in the center comes out clean.

Remove the pan from the oven and cool on a wire rack for 10 minutes, then turn out the bread onto the rack and cool completely, top side up.


:D

Reasons to Go to Work Naked ...


Your boss is always yelling, "I wanna see your butt in here by 8:00!"

Can take advantage of computer monitor radiation to work on your tan.

Inventive way to finally meet that hottie in Human Resources.

"I'd love to chip in, but I left my wallet in my pants."

To stop those creepy guys in Marketing from looking down your blouse.

You want to see if it's like the dream.

So that -- with a little help from Muzak -- you can add "Exotic Dancer" to your exaggerated resume.

Splattering grease from deep fryer is really hard to get out of your uniform.

People stop stealing your pens after they've seen where you keep them.

Diverts attention from the fact that you also came to work stoned.

Because setting the nation's monetary policy and keeping Andrea Mitchell satisfied requires a delicate balance.

Keeps that snooty Ruth Bader-Ginsberg on her toes.

... and Topfive.com's Number 1 Reason
to Go to Work Naked...

Because the President insists when Hillary's out of town.