Kai's "Old-Fashioned" Recipe Thread

[the fugative]

HiYa Birdy


Something to help Ya feel Better LOL




CHICKEN SOUP WITH EGG AND CHEESE


12 cups canned low-salt chicken broth
2 chicken breast halves with skin and bones, skin removed
3 large carrots, peeled
1 large onion, quartered
1 celery stalk with leaves
1 bay leaf

1/3 cup farina (instant Cream of Wheat)
3 large eggs
6 tablespoons freshly grated Parmesan cheese
1/4 cup cold water
Chopped fresh parsley

Combine first 6 ingredients in large pot. Bring to boil. Reduce heat, cover, and simmer until chicken is cooked through, about 25 minutes.

Remove chicken and carrots from broth. Cut chicken into bite-size pieces; discard bones. Thinly slice carrots. Discard onion, celery, and bay leaf.

Bring broth to boil. Gradually whisk in farina; boil until broth is very slightly thickened and smooth, whisking often, about 5 minutes. Whisk eggs, 4 tablespoons cheese, and 1/4 cup water in medium bowl; gradually pour into boiling broth, stirring constantly until small egg threads form, about 3 minutes. Add chicken and carrots to pot; simmer until heated through, about 5 minutes. Season soup with salt and pepper. Ladle soup into bowls. Sprinkle with 2 tablespoons cheese and parsley.

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GARBANZO BEAN SOUP



1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1/2 teaspoon saffron threads
5 cups canned vegetable broth
1 28-ounce can diced tomatoes in juice
5 cups 1/2-inch pieces peeled butternut squash
1 12- to 14-ounce russet potato, peeled, cut into 1/2-inch pieces
1 cinnamon stick
2 teaspoons ground cumin
1 15- to 16-ounce can garbanzo beans (chickpeas), drained
1/2 cup chopped fresh cilantro

Heat oil in heavy large pot over medium heat. Add onion and garlic; sauté until tender, about 6 minutes. Add saffron; stir 1 minute. Add 5 cups broth and next 5 ingredients; bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes. Stir in garbanzo beans. Simmer 10 minutes. Season with salt and pepper. Ladle soup into bowls. Sprinkle with cilantro and serve.

[the fugative]

Devil's Food Cookies


• 1 (18 1/4-oz.) box devil's food cake mix

• 1/3 c. unsweetened cocoa powder

• 1/4 c. water

• 1/4 c. ( 1/2 stick) butter, melted

• 2 eggs

• 1 c. crispy rice cereal

• 1 c. fluffy marshmallow topping

Butter and flour 2 large light-colored baking sheets (not nonstick). Place cake mix, cocoa powder, water, melted butter and eggs in large bowl. On low speed, beat until combined, about 1 minute. On medium speed, beat 2 minutes. Add cereal. On low speed, beat until just combined. Lightly stir in marshmallow topping, leaving mixture marbled. Refrigerate, covered, 15 minutes.

Preheat oven to 350 degrees. Using a greased tablespoon, spoon slightly heaping tablespoons of dough, spacing about 2 inches apart, onto prepared baking sheets. Refrigerate remaining dough in between batches.

Bake 13 to 14 minutes or until cookies are puffed and set in center. Let cool on baking sheet 1 minute. With metal spatula, carefully remove cookies to wire rack; let cool completely. Clean baking sheets. Butter and flour sheets; repeat shaping and baking with remaining dough.





Cauliflower Parmesan


• 1/4 c. seasoned bread crumbs, divided

• 1 head cauliflower (about 2 3/4 lb.), separated into equal-size flowerets (7 to 8 c.), divided

• 1 (26-oz.) jar chunky marinara sauce, divided

• 2 c. shredded mozzarella cheese ( 1/2 lb.), divided

• 1/4 c. grated Parmesan cheese

Preheat oven to 375 degrees. Scatter 2 tablespoons bread crumbs over bottom of an 11-by 7-by 1 1/2-inch baking pan. Place half of cauliflower on top. Pour 1 1/2 cups marinara over cauliflower. Sprinkle 1 cup mozzarella cheese and remaining 2 tablespoons bread crumbs over sauce. Repeat layering, ending with mozzarella. Cover with foil.

Bake 40 minutes. Remove foil. Sprinkle top with Parmesan. Bake 15 minutes longer or until Parmesan is melted and golden. Let stand 15 minutes before serving.

[VenusA423]

Brown Sugar Chops

6 pork chops
6 Tbl. brown sugar
6 Tbl. margarine
1 Tbl. soy sauce

Preheat oven to 350 degrees. Place the chops in a 9x13 inch baking pan. Place 1 tablespoon of brown sugar on top of every chop. Place 1 tablespoon of margarine on top of the brown sugar. Sprinkle chops with soy sauce. Cover pan with foil and bake in preheated oven for 45 minutes. Remove foil and bake for an additional 15 minutes, until browned.


Tasty Orange Chops

4 pork chops
1/4 cup cider vinegar
1 tbl soy sauce
1/4 cup frozen orange juice concentrate (thawed)
1/2 cup minced onion
1 tsp dried rosemary
1 tsp ground sage
2 tsp salt
1 clove crushed garlic
1/2 cup prepared barbecue sauce

Wash and pat dry the pork chops. Combine the vinegar, soy sauce, orange juice, onion, rosemary, sage, salt, garlic and barbecue sauce in a glass bowl. Place chops in a large resealable plastic bag, add the marinade and refrigerate for 6 to 8 hours or overnight. Preheat grill for high heat. Oil grate and grill chops turning once until cooked through, about 5 mins per side.

[Jolie Rouge]

Stuffed Artichokes

8 large artichokes
1 medium onion chopped
1/2 cup butter
1 cup crumb style stuffing
1 cup fresh grated Parmesan cheese
1 tsp. salt
4 Tbsp. fresh parsley finely chopped
4 Tbsp. fresh lemon juice

Remove stems from artichokes. In a large pot add enough water to cover artichokes about halfway. Place artichokes stem side down in boiling water. Boil over medium heat for 15 minutes. Meanwhile,
saute onion in 1/4 cup of butter until tender. Mix sauteed onion, stuffing, cheese, and 1/4 cup melted butter, salt, parsley
and lemon juice together.

Remove artichokes from water and allow to cool. Remove small inner
leaves and thistle portion of artichoke and stuff with 1/8 of stuffing mixture each. Place in baking dish and bake at 350 degrees for 10 - 15 minutes. Serve immediately.




Cream of Asparagus Soup

2 lb. fresh asparagus
4 Tbsp. butter
8 to 10 green onions chopped
2 cloves garlic, minced
4 Tbsp. flour
4 cups chicken broth
2 Tbsp. fresh lemon juice
1 cup cream


Break asparagus 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.



Hearts of Palm Salad

1 head Boston bib lettuce
1 jar hearts of palm
1/2 cup extra virgin olive oil
3/4 cup red wine vinegar
1 Tbsp. fresh parsley chopped
1 clove garlic, minced
Salt and pepper to taste

Place several lettuce leaves on a salad plate, top with hearts of palm. Combine olive oil, red wine vinegar, parsley, garlic and salt and pepper. Shake well. Drizzle over salad.



Veal Cutlets with Vegetables

6 green onions chopped
4 cloves garlic minced
6 Tbsp. olive oil
6 celery stalks sliced
4 carrots sliced
2 lb. veal cutlets cut into strips
Salt and pepper to taste



4 Tbsp. finely chopped fresh parsley
1/2 cup dry white wine
1 cup black olives sliced
4 Tbsp. fresh lemon juice
6 oz. real bacon bits

Saute green onions and garlic in olive oil until golden brown. Add celery and carrots, cook for 10 minutes over medium heat. Place vegetables in a bowl. Saute veal strips in remaining olive oil until brown. Return vegetables to pan with veal strips. Add salt, pepper, parsley, white wine, black olives, lemon juice and bacon bits. Simmer over low heat for 5 - 10 minutes and serve. You could serve this
over rice or pasta.



Valentine Heart Cake

2 packages yellow cake mix
1 square cake pan 8 x 8 x 2
1 round 8-inch cake pan
1 container white frosting
1 package red cinnamon candies


Prepare cake mixes according to package instructions.
Divide cake mixes evenly between the two pans. Cook cakes
according to directions and allow to cool. Place square cake
on a large plate with one point facing you and one point
facing away from you so it looks like a diamond. Cut round
cake in half and place adjacent to the topsides of the square
cake to form a heart. Decorate with frosting and cinnamon candies.

[Jolie Rouge]

King Cake for Mardi Gras



Brioche dough:

1/2 cup lukewarm water (110 degrees to 115 degrees)
2 pkgs. dry yeast
4 1/2 to 5 1/2 cups sifted flour
1/2 cup sugar
1/2 tsp. freshly grated nutmeg
2 tsps. salt
1 tsp. grated lemon rind
1/2 cup lukewarm milk
3 eggs
4 eggs yolks
1/2 cup plus 2 tbls. butter, softened
1 egg, beaten with 1 tbl. milk

1 dime or uncooked dried bean or miniature doll

Soften yeast in water. Combine flour, sugar, nutmeg and salt in mixing bowl. Stir in lemon rind. Make a well in center and pour in the yeast mixture and milk. Add eggs and egg yolks and with a wooden spoon gradually incorporate dry ingredients into liquid ones. Beat in 1/2 cup butter and continue beating until dough forms ball. (Mixing of the dough can be done in food processor.) Place ball of dough on floured board and add more flour if needed, by sprinkling it on by the tablespoon. Knead until smooth and elastic. Brush inside of large bowl with 1 tablespoon softened butter. Set dough in bowl and turn it so as to butter entire surface. (At this point you can refrigerate dough overnight.) Cover bowl and set aside for 1 1/2 hours or until doubled in bulk. Brush a large baking sheet with remaining butter. Punch dough down on lightly floured surface. Knead, then pat and shape dough into a cylinder about 14 inches long. Place on baking sheet and form into a ring. Press bean or dime or doll into dough so that it is hidden. Set aside again to rise. When ready to bake, brush the top and sides of the ring with the egg-milk mixture. Bake king cake in middle of oven at 375 degrees for 25 to 30 minutes, or until golden brown. Slide cake onto wire rack to cool.


Sugars for topping:

Green, purple and yellow food coloring pastes

12 tbls. granulated sugar

Prepare the colored sugars by squeezing a dab of green paste into a sandwich-size resealable plastic bag. Sprinkle 2 tablespoons of sugar over the paste, close the bag and knead the sugar and paste food color until the sugar is colored evenly. Pour colored sugar into a small bowl and repeat process with green food color paste and 2 tablespoons of sugar. Pour green sugar into small bowl with the other green sugar. Get a clean plastic bag and repeat the process twice with purple and yellow food coloring paste.

Keep colored sugars in separate bowls; do not mix sugars.

Icing:

3 cups confectioners' sugar

1/4 cup strained fresh lemon juice

3 to 6 tbls. water

2 candied cherries, halved lengthwise

When the cake has cooled, prepare the icing. Combine the confectioners' sugar, lemon juice and 3 tablespoons of water in a deep bowl and stir until the icing mixture is smooth. If too stiff to spread, beat in 1 teaspoonful water at a time, until desired consistency is reached. With a small metal spatula, spread the icing over the top of the cake, allowing it to run down the sides.
Sprinkle the colored sugars over the icing immediately, forming a row of purple, yellow and green stripes, each about 2 inches wide, on both sides of the ring. Arrange two cherry halves at each end of the cake, pressing them gently into the icing.

Note: Do not use liquid food coloring to color the sugar; it will make the sugar dissolve.

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Chicken Vinaigrette


• 2 tbsp. olive oil

• 1 medium onion, diced

• 2 lb. skinless, boneless chicken breast, cut into bite-size cubes

• 1 (10 1/2-oz.) can condensed chicken broth, divided

• 2 tsp. garlic powder

• 1/2 tsp. ground cloves

• 1/2 tsp. ground cinnamon

• 1/2 tsp. freshly ground pepper

• 1/2 c. stuffed green olives, halved

• 1/4 c. red wine vinegar, divided

• 2 tbsp. red wine

• 2 tbsp. measure-for-measure sugar substitute, divided

• 1/2 tbsp. cornstarch

Heat the oil in a large frying pan or Dutch oven and fry the onions, stirring occasionally, until they become translucent. Add the chicken pieces, and cook, stirring, over medium-high heat until almost all have colored on all sides (adding a bit more oil if needed). Add 1/2 cup of the chicken broth, along with the garlic powder, cloves, cinnamon, pepper, olives, 2 tablespoons of the red wine vinegar, the red wine and 1 tablespoon of the sweetener.

Bring to a boil, reduce heat and simmer, covered, 30 minutes, stirring after 15 minutes.

With a slotted spoon, transfer the chicken from the pan to a bowl. Add the remaining chicken broth to the pan, along with the remaining 2 tablespoons of red wine vinegar and the remaining tablespoon of sweetener. Put the cornstarch in a cup, add 1/4 cup or so of water and stir to dissolve the cornstarch. Stir this mixture into the pan. Cook over medium-high heat, stirring, until the sauce thickens.

Return the chicken to the pan, stir to cover with sauce and heat through

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HARVEST PUMPKIN PINEAPPLE BREAD


2 loaves.

2½ cups granulated sugar

½ cup butter or margarine, softened

1 can (15 ounces) pumpkin puree

1 can (8.25 ounces) crushed pineapple in juice, undrained

4 large eggs

3½ cups all-purpose flour

2 teaspoons baking soda

2 teaspoons pumpkin-pie spice

1 teaspoon salt

Powdered sugar (optional)

To prepare oven, pans: Preheat oven to 350 degrees. Lightly grease 2 (8-by-4-inch) loaf pans.

To make bread: In mixer bowl, beat together sugar and butter until blended. Add pumpkin, pineapple with juice and eggs. Beat well. Set aside. In medium bowl, combine flour, baking soda, pumpkin-pie spice and salt. Add to pumpkin mixture, mixing until dry ingredients are just moistened. Divide batter into prepared pans. Spread evenly.

To bake bread: Bake for 55 to 65 minutes or until wooden pick inserted in center comes out clean. Cool for 5 minutes. Remove from pans to wire racks. Cool completely. Lightly sprinkle with powdered sugar.

[Jolie Rouge]

Is the Ability to Cook a "Gift"?
By Zola Gorgon

My mother once told me, "If you can read, you can cook." I was six years old at the time and could read, so I followed her advice and got started. Chocolate chip cookies were my specialty. There's not much else to do during cold Wisconsin winters, so my volume of cookie baking went up dramatically. I baked with no consideration as to whether I had an audience big enough to eat my production.

Hey, they say you're supposed to "exercise your gifts," so I was exercising!

Later, by mistake I discovered another "gift." I was on one of those drastic diets (I guess I had eaten too much of my own production). I had 50 pounds to lose, so I went to the doctor and got on a supervised sort of fast, similar to Oprah Winfrey's famous "jeans" diet. The first two weeks I became more and more depressed -- this from someone who usually has a pretty sunny outlook on life. Then I figured it out. I didn't have to EAT food but I HAD to MAKE it! I had to exercise my creativity and smell the results.

The "gift" relates back to my reading skills. I was "devouring" cooking magazines by reading them. Every week I cooked loads of dinners without licking my fingers even once! I served these elaborate meals and sat at the table drinking my diet shake. My friends thought I was nuts, but they got great meals, so who cared?

How could I plan a meal, taking ideas from several magazines, and have the food make sense on the plate -- taste, texture, etc.? I discovered that I could read a recipe and "taste" it in my mind. I could combine foods and recipes from different sources and never again had to follow one of those suggested meals in cooking magazines. I could do it myself.

Maybe you have this gift too. I've asked around and found out that many a good cook shares the talent -- the gift of being able to taste what you read about.

I'm a bit of a betting woman (CEOs like me make "bets" every day), so I'd venture to speculate that if you don't have this talent of "read and taste," you can develop it. It takes practice (similar to Evelyn Woods' Speed Reading Course). Read the recipe and try to formulate the taste in your mind. Cook it and see if you were on target. The more you "exercise" this gift, the better you'll be at it. Then you can combine recipes from anywhere and produce meals that will always be a hit.

Enjoy! Zola

You know you're getting the real hang of cooking if you can taste something and then go produce it yourself at home. You have no list of ingredients. Nothing to read. You have to figure it out. That's where this recipe came from. Years ago I tried pumpkin ice cream and just had to make my own. In Zola-style, I made it as simple as possible so everyone can do it. Enjoy the ice cream -- and if you want to make one of the simplest "gourmet" cake and ice cream desserts, you can add the ginger-carrot cake recipe and serve the ice cream on top. It's easy! Find the cake recipe and a picture of the ice cream and explore www.dinnerwithzola.com for other dessert recipes.

You can also access the picture and recipe by pasting this link into your browser window: www.apexperformancesystems.com/recipe/00000072



Zola's Pumpkin Ice Cream

2 cups heavy cream
2 cups half and half
1 cup white sugar
1 tsp vanilla extract
1/8 tsp salt
3/4 can prepared pumpkin
2 tsp pumpkin pie spice

Put all ingredients in your ice cream maker container. Follow your regular directions for making and freezing the ice cream. That's it! Be sure to taste the ice cream right when it's processed and before you put it in the freezer. You'll be amazed at the taste. Best bet is to make it about 3 or 4 hours before you serve it, but that's only so it's not completely solid when you do. If it's been in the freezer more hours, try to take it out ahead of time and let it soften up a bit before serving -- maybe 20 minutes. It's great for about 5 days before it starts to crystallize.


For more information on Zola and to see more of her recipes, visit her Web site at www.dinnerwithzola.com/recipes/.

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Poppy Seed Egg Noodles


• 2 quarts (8 c.) water

• 1 tsp. salt

• 8 oz. thin or medium egg noodles

• 1 tbsp. butter

• 2 tbsp. poppy seed, preferably toasted

In a large pot, bring the water and salt to a boil. Add noodles and cook, uncovered, until al dente (4 to 8 minutes, depending on size). Drain. Melt butter in pot in which noodles were cooked. Return noodles to pot and add poppy seed, tossing gently to mix.



Sauteed Cabbage and Peas



• 1/2 tbsp. olive oil or butter

• 2 1/2 c. finely sliced or shredded cabbage (half a small head)

• 1 (10-oz.) pkg. frozen petite peas

• Freshly ground nutmeg and black pepper to taste

In large skillet over medium-high heat, warm oil or melt butter. Add cabbage; reduce heat to medium and steam-sauté, covered, until slightly wilted (about 3 minutes).

Add peas, cover, and cook 3 minutes. Season with nutmeg and pepper to taste, tossing to blend. Cover and let stand 2 minutes before serving.

Note: For extra flavor, grind the nutmeg and pepper just before adding them to the dish.

[Jolie Rouge]

Elegant Artichoke Appetizer

4 ounces saltine crackers, finely crushed
1 (12-ounce) jar marinated artichoke hearts
1 medium onion, finely chopped
1-1/2 teaspoons minced garlic
9 eggs, lightly beaten
1-3/4 cups grated Parmesan cheese

Pat the cracker crumbs evenly over the bottom of a 10x15-inch baking pan. Drain the artichokes, reserving the liquid. Chop the artichokes. Sauté the onion and garlic in the reserved liquid in a skillet until tender. Mix the onion mixture, artichokes, eggs and cheese in a bowl. Spoon over the prepared layer. Bake at 350 degrees for 25 to 30 minutes.

SERVINGS: 10 to 15





Chicken Monte Carlo

4 boneless skinless chicken breasts
1 (10-ounce) package frozen chopped broccoli
1 (10-ounce) can cream of chicken soup
1/2 cup mayonnaise
Dash of lemon juice
8 ounces Cheddar cheese, shredded
8 ounces stuffing mix
2 Tablespoons butter, melted
Paprika to taste
Slivered almonds (optional)

Boil the chicken in water to cover in a saucepan until cooked through; drain. Cut into bite-size pieces. Cook the broccoli using the package directions; drain. Mix the chicken soup, mayonnaise and lemon juice in a small bowl. Place the broccoli in a 2-1/2-quart shallow baking dish. Layer the chicken, soup mixture, Cheddar cheese and stuffing mix over the broccoli. Drizzle with the melted butter. Sprinkle with paprika and almonds. Bake at 350 degrees for 30 minutes.

SERVES: 4