Kai's "Old-Fashioned" Recipe Thread

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Corned Beef for erniemarie



Apple and Brown Sugar Corned Beef


1 corned beef brisket
1 quart apple juice
1 cup brown sugar
1 tbsp prepared mustard
8 small red potatoes
2 medium carrots, pared and cut into chunks
1 onion, peeled and cut into eighths
1/2 head cabbage, cut into chunks



Place all ingredients in a large Crock Pot (cut meat in half if necessary): stir to mix. Cook on high for 4 to 5 hours or on low for 8 to 10 hours. Remove meat and vegetables and some of the cooking liquid. Slice meat thinly across the grain. Serve with vegetables and some of the liquid.
Makes 6 servings





Traditional Corned Beef & Cabbage



Cook Time: 3 hours

3 lb. corned beef brisket
1 large onion
2 garlic cloves, minced
4 whole cloves
2 bay leaves
4 small potatoes, diced
2 c. baby carrots
2 lb. head of cabbage, cut into wedges
1. Wash corned beef in cold water; place in large kettle or Dutch oven.

2. Cover with water; add onions, garlic and seasonings. Cover and simmer about 3 hours or until tender.

3. Remove meat from broth. Add potatoes, carrots and cabbage; cover and cook for about 15-20 minutes.

4. Slice corned beef across the grain, making thin slices. Serve with vegetables. Makes about 6-8 servings.





Boiled brisket of corned beef


1ea. brisket
1/2 gallon water
1 tsp pickling spices
2 ea. bay leaves


Place all in a cooking pot and bring just to a boil. Cook for 2-3 hours. Turn off the heat and cover. Let cool down completely in the broth. Then refrigerate meat and slice for corned beef sandwiches or after boiling the meat you can brush it with a mixture of French's mustard and brown sugar and bake it in a 350 oven for an hour. Then you serve it with cabbage, potatoes and carrots that you've cooked in the broth while the brisket was baking. And as always, a creative cook is a good cook.



Pepper-Apricot Glazed Corned Beef

2 1/2- to 3 1/2-pound corned beef brisket

Water

Glaze:

1/4 cup apricot preserves

1 tablespoon red wine vinegar

1 clove garlic, minced

1/4 teaspoon coarse grind black pepper

Place corned beef brisket in Dutch oven; add water to cover. Cover tightly and simmer 2 1/2 to 3 1/2 hours or until tender.

In 1-cup glass measure, combine glaze ingredients; microwave on HIGH 2 to 3 minutes to blend flavors. Remove brisket from cooking liquid; trim fat from outer surface of brisket, if necessary. Brush top of brisket with glaze; place on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 2 to 3 minutes or until brisket is glazed. Carve brisket diagonally across the grain into thin slices.

Makes 6 servings.




Corned Beef and Cabbage



1 large corned beef brisket
2 or 3 cans of beer
a couple of dried chiles, perhaps serranos
1 or 2 teaspoons coriander seeds
1 or 2 teaspoons mustard seeds
a few dashes cinnamon
a few dashes of allspice
3 or 4 large potatoes, scrubbed and chopped in quarters
5 or 6 carrots, coarsely sliced
3 or 4 turnips, scrubbed and sliced
1 large cabbage, coarsely chopped
1 lb mixed beans

Directions:

Buy a corned beef brisket at your local supermarket. In a pot, pour 12 ounces of beer. Add a bay leaf or two, a dried red chile or two, a teaspoon or two of coriander seeds, a teaspoon or two of mustard seeds, a few dashes of cinnamon, a few dashes of allspice, and all the juice from the corned beef pack. Put the corned beef on a steamer rack in the pot and add water to bring the liquid level up to the bottom of the rack.

Cover the pot and put it on some heat and bring the liquid to a boil. Steam for several hours (it took me five hours for a 4 lb brisket) until the meat doesn't feel rubbery when you stick a fork in it. Add water or beer or both as needed to keep some liquid in the pot. [I usually steam the corned beef over night.]

Remove the meat and slice. Remove the steamer rack. [I just leave the meat in at this point. It's in no condition to slice.] Leave all the other stuff in the pot and put in some potatoes and carrots and turnips or whatever. Add water [or MGD!] to cover and boil until the stuff is cooked. Remove all the vegatables and potatoes. [I leave the potatoes, carrots and turnips in.] Put the steamer rack back in and put in some cabbage wedges. Steam them for about five to ten minutes, depending on how crisp or soggy you like cabbage. [I use 15 minutes.] Serve.

Get out some beans which you have thoughtfully left soaking overnight in water (I used white beans, red beans and black beans all mixed up). Drain them and put them in a pot. Cover them with the liquid that you have been using to cook the corned beef and cabbage and potatoes and vegatables. The liquid should be about an inch higher than the beans. Simmer for three or four hours or until the beans are as firm or as mushy as you like them. The beans will not be ready with the rest of the meal but, as the original poster noted, you can eat them reheated the next day when the flavors have had a chance to "marry".

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[the fugative]

Your welcome Liriell

[the fugative]

For shannykitty




KOLACE

1 cake yeast
1/4 cup shortening
1 egg
1 cup milk 3 tablespoons sugar
1 teaspoons salt
3 cups flour


Dissolve yeast, sugar, salt, in warm milk. Add beaten egg and shortening. Mix well, add flour, and stir thoroughly. Let rise and form into small balls. Place on greased pan, brush with grease, and let rise. Make depressions for filling. Fill and let rise until light. Bake at 400 degrees for 12 minutes.



Poppy Seed Kolaches


2 pkgs. dry yeast
1/2 cup sugar
1/4 cup warm water
2 teaspoons salt
1 tablespoon sugar
5 1/4 cups sifted flour
2 cups milk
2 egg yolks, slightly beaten
1/2 cup butter or oleo
1 cup flour sifted
Dissolve yeast in warm water. Add 1 tablespoon sugar and let stand. Heat milk in saucepan until pretty hot to touch, almost scalding. Remove from heat and stir in butter or oleo and 1/2 cup sugar. Cool to lukewarm and add yeast mixture. In large bowl combine salt and 5 1/4 cups flour. Add the yeast and milk mixture to flour and mix. Mix in egg yolks. Mix in enough of last cup of flour for desired texture. ("So it's workable, not too sticky to take out of bowl and knead.") Most of the time I use the whole cup. Knead on floured board until glossy. Grease bowl. Put dough in bowl, rolling it around to grease dough. Cover and let it rise in warm place until double in bulk. Roll out dough to about 1/2 inch thick and cut into individual kolaches with biscuit cutter. Place on greased pan so not quite touching. Brush with softened butter or oleo and let rise again covered until light to touch. Make indention in each and fill with filling of your choice. Bake in 375 degree oven until brown, about 25 minutes. Remove and brush with softened butter or oleo.

Poppy Seed Filling:
1 1/2 cups milk
1 cup ground poppy seed
1 tablespoon flour
1 teaspoon vanilla
1 1/4 cups sugar
1 teaspoon butter or oleo
Heat milk and when it boils add sugar, flour and poppy seed, stirring vigorously. Cook over medium heat until mixture thickens. Remove from heat. Add butter or margarine and then add vanilla. Cool filling before adding to kolaches dough. Spoon about one teaspoon filling in each kolache

Glaze:
2 cups powdered sugar
1/2 teaspoon vanilla
2 tablespoons oleo
4 tablespoons milk
Combine ingredients. Spoon over kolaches while still warm


KOLACHE


1 Pkg yeast
1 1/2 cups Milk -- scalded and cooled (80f)

1/2 cup Sugar
1 1/4 teaspoons Salt
2 Eggs
7 cups Flour
1/2 teaspoon Mace
Grated rind of 1 lemon
3/4 cup Shortening

1. Crumple yeast into bowl 2. Add milk which has been scalded
and cooled to 80F 3. Add sugar and salt. Stir to dissolve. 4.
Beat the eggs well. Add the beaten eggs. 5. Sift flour once before
measuring.
Spool lightly into cup to measure. 6. Add the mace and lemon rind
to the flour, then add all the flour to the liquid, at once,
working it in thoroughly with your hands. 7. Work in the softened
shortening. 8.
When the dough is well mixed, knead gently in bowl or on lightly
floured board until smooth. 9. Round up and set to rise in a
well greased bowl. Cover bowl and keep dough at 80-85F until
doubled in bulk, about 2 hours. 10. Remove dough from bowl and
round up on a lightly floured board.
Cover and allow to loosen up for 15 minutes. 11. Shape into desired
shapes. (I.e. roll out, wrap the fillings in the dough, etc.)
12. Let the kolache rise again until not quite doubled in bulk,
about 30-40 minutes. 13. Brush top with solution of 1 egg yolk
slightly beaten and diluted with 1/2 cold water. 14. Bake 20-25
minutes in 400F oven.
15. When done baking, rub the crust with butter.

[jaybird]

No-name crockpot chicken dish

4 to 5 frozen, boneless, skinless chicken breast halves
1 envelope of dried onion soup mix
3/4 of one 12-oz. jar of chili sauce
1 8-oz jar of grape jelly or jam

Mix the jam and chili sauce together til blended. Place the chicken in the crock pot - no need to thaw.

Sprinkle the dry onion soup over the chicken pieces, lifting the pieces so some of the dry mix gets on all of the chicken. Pour in the sauce mixture and spread around on chicken. Cover the crock pot and set on high for at least 7 hours.

I'm sure you could substitute any kind of chicken you have or prefer. I use boneless, skinless breast halves.

~*~*~*~*~*~*~*~*~

Chicken ala Fruit
1/2 cup crushed pineapple
2 tbsp. lemon juice or juice of 1/2 lemon
2 tbsp. soy sauce
3 mashed peaches
1 whole chicken,cut up

Spray your crockpot with non-stick spray. Mix pineapple, lemon juice, soy sauce and peaches in a large bowl. Dip chicken in the sauce and place in your crockpot. Cover with remaining sauce. Cook on low 6-8
hours.

[Jolie Rouge]

THE CHINESE FOOD SONG
http://funtaf.com/go/go2.php?id=9
Sing along now evelybody! )
(I hope you're not offended.)

Dedicated to Jaybird ....
*T*Y* GOO !
Runs to hide from Fugie...

[Jolie Rouge]

Sugar-Coated Pecans

2/3 cup sugar
2 Tbsp. cinnamon
1/4 tsp. salt
1 egg white
3 and 1/2 cups pecans

Combine sugar, cinnamon, and salt and set aside.
Beat egg white until foamy and add nuts to coat with egg.
Stir in sugar/cinnamon mixture and coat.
Spread on a baking pan and bake at 300 for about 30 minutes.



Marinated Pot Roast

1/2 cup red wine
1/2 cup red wine vinegar
2 cups cold water
1 onion, peeled and sliced
1 tsp. crushed bay leaves
4 - 5 pound top round or rump roast
3 Tbsp. olive oil
1/2 cup onion, chopped
1/2 cup carrots, chopped
1/2 cup celery, chopped
2 Tbsp flour
1/2 cup water
Salt and pepper to taste
1/2 cup crushed ginger snaps yes, ginger snaps - the cookies .... trust me

Combine red wine, red wine vinegar, 2 cups water, onion and bay leaves and place in a large plastic bag that can be sealed.
Place top round or rump roast in marinade, seal the bag and place in the refrigerator overnight.
When ready to prepare, remove roast and strain the marinade to reserve juice but get rid of onion and spices. Reserve the marinade.
Heat olive oil in a large stock-pot and brown onions, carrots, and celery.
Sprinkle with flour and cook until flour starts to brown.
Add 2 cups of reserved marinade and 1/2 cup of water.
Place roast in marinade and vegetable mixture and cover.
Simmer over low heat for 2 hours.
Remove 2 and 1/2 cups of liquid from the roast stock pot and place in a saucepan with the crushed gingersnaps.
Heat for about 10 minutes over medium heat until mixture starts to thicken.
Slice roast and serve with gingersnap sauce.



Hot Potato Salad with Bacon

8 gold potatoes, peeled and cut into 1/4 inch pieces
1/2 pound bacon
1/2 cup onion, chopped
1/4 cup cider vinegar
1/4 cup water
Salt and pepper to taste
Fresh parsley, chopped

(Gold potatoes are a type with a gold colored meat that is very dense and flavorful. If you cannot find gold potatoes just use your favorite type of potato. )
Boil potatoes until just tender and drain water immediately to prevent further cooking.
Cook bacon in a skillet until crisp, drain on paper towels but reserve bacon fat.
Add onions to bacon fat and cook until tender.
Stir in vinegar, water and salt and pepper and cook for about 1 minute.
Place potatoes in a large bowl and add onion/vinegar mixture.
Stir in crispy bacon and sprinkle with fresh parsley.
Serve warm.


Chocolate Bread Pudding

2 cups soft bread crumbs
1 quart milk
1 Tbsp. butter, softened
2 ounces unsweetened chocolate squares
2/3 cups sugar
2 eggs beaten
1 tsp. vanilla
Cream

Combine breadcrumbs and milk in a large bowl and allow to sit for about 30 minutes.
Meanwhile, spread butter along the bottom and sides of a 1-quart baking dish.
Melt chocolate squares in the microwave or saucepan being careful not to scorch.
Add sugar to the chocolate and stir.
Slowly stir in milk and bread mixture and eggs and vanilla.
Pour into baking dish and bake at 350 for about 2 hours or until deep brown.
Serve pudding warm with cream poured over the top.

[Jolie Rouge]

This was posted by Peachy in the OT - I didn't want it to get lost, and it looked kinda lonely, so I brought it in here, where it would have a good home ...

PEACHY : BigBig Dealer!
Registered: Sep 2001 Posts: 926

A Recipe That Was My Grandmas Although i have never made it I was just cleaning out some boxes of stuff and found it and thought i would share lol

Its Called Texas Mud Pie

Place in bowl and mix
2 cups of flour
2 cups of sugar
1 T soda
1/2 cup of milk
2 eggs
1 T vanilla
place in sauce pan
1 cup of margarine
4 T cocoa
1 cup of water

bring to a boil,pour over first ingrdiants in bowl,mix well.
pour in large greased jelly roll pan bake at 400 over for 15 minutes

frosting:
place in sauce pan
1/2 cup of margarine
4 T cocoa
1/3 cup of milk

bring to a boil,
remove from heat,

add
1 box of powdered sugar
1 tsp vanilla
1 cup of nuts

beat well and pour over cake

now like i said i never made this before and just type it down exactly how she wrote it,,dont know if the ts in the measurement of ingrediants stand for teaspoon or tablespoon,,so you well have to figure out from there,,happy cooking,,hope you guys enjoy,,iam going to try it tomorrow

Thank you, Peachy

[the fugative]

Runs to hide from Fugie...

LOL@Jolie You are so funny

[Jolie Rouge]

Fandango

1 pound lean, ground beef
1 medium onion, chopped
1 can (8 ounces) mushrooms, drained
1 or 2 cloves garlic, crushed
1 teaspoon oregano
2 packages frozen chopped spinach, thawed
1 can condensed cream of celery soup
1 cup sour cream
1 tablespoon uncooked rice
Salt and pepper
1 package (6 ounces) sliced Mozzarella cheese

Brown meat, onion, mushrooms, garlic and oregano.
Spoon into 2-quart casserole.
Stir in spinach, soup, sour cream, rice, salt and pepper.
Put cheese (grated, or cut in strips) on top of casserole.
Bake in 350 degree oven for 35-45 minutes.

SERVES: 4




POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!

{{{{{jumps out from behind the recipe to yell 'BOO !' at Fugie before hiding again ! BWAAHAHAHAHAHAHAHAHAHA !}}}}}





Buttermilk Custard Pie

1/2 cup softened butter
1 cup sugar
3 eggs
2 tablespoons all-purpose flour
1 cup buttermilk (NO substitutes !)
1 teaspoon vanilla extract
1 frozen 9-inch deep-dish pastry shell

Preheat oven to 350 degrees.
Cream butter and sugar.
Add eggs and flour, beating lightly to mix.
Stir in buttermilk and vanilla extract. Do not overbeat custard or it will separate.
Pour into unbaked pie shell.
Bake 40 to 50 minutes or until custard is golden brown and set.
If top begins to brown too much before filling is set, cover lightly with foil.
Cool pie an hour before serving. It is best served at room temp.

SERVES: 6

[elsaleh01]

DOES ANYONE HAVE THE RECIPES FOR THE MISISSIPPI MUD PIE. ITS GOT OREOS AND ITS LIKE A MOUSSE THING. AND I WANT RECIPES FOR HOMEMADE SPAGHETTI. I CANT FIND THE BEST SPAGHETTI AND I AM TIRED OF THE JAR SAUCES. CAN YOU HELP ME WITH THAT. IF SO YOU CAN EMAIL ME THE RECIPES EMAIL IS ELSALEH01@PRODIGY.NET
THANKS, ELSALEH

[jaybird]

Originally posted by Jolie Rouge
THE CHINESE FOOD SONG
http://funtaf.com/go/go2.php?id=9
[SIZE=1]Dedicated to Jaybird ....

LMAO! I LOVE that song. But I'm a sick sort of person!

"Did you ever think when you eat Chinese, it's not pork or chicken but a fat siamese..."



Watch your snail mail Jolie, I sent you a little sumpin.