Kai's "Old-Fashioned" Recipe Thread

Spinach Dip

1/2 cup mayonnaise
1/2 cup milk
8 oz. sour cream
2 10-oz. packages chopped spinach, thawed and drained
1 tsp. seasoned salt
8 oz. water chestnuts, chopped
1 Tbsp. fresh dill, chopped
1 clove garlic, minced
1 tsp. fresh lemon juice
Pepper to taste

Combine all ingredients in a bowl and mix well. Place in the refrigerator until ready to serve. Serve with fresh vegetables or crackers.



Sweet and Sour Salad

6 oz. pasta noodles, cooked and drained
2 stalks celery, diced
2 cucumbers, peeled, seeded and diced
2 Tbsp. fresh parsley, minced
2 carrots, peeled and julienne sliced
3 - 4 boneless chicken breasts, cooked and diced
1 and 1/2 cups cooked ham, diced
1/3 cup soy sauce
1/3 cup sesame oil
1/2 cup sugar
1/2 cup vinegar
1 clove garlic, minced
1 Tbsp. green onions, chopped
1 Tbsp. crushed red pepper
Salt to taste

Combine first 7 ingredients in a large bowl and toss. Combine last 8 ingredients in a cruet and shake well; pour over salad and toss. Serve immediately or you may chill before serving.



Pita Bread with Dill Butter

1 package (9 oz.) store bought pita bread, sliced in half
1 cup butter, softened
2 Tbsp. fresh lemon juice
1/3 cup fresh dill
1 Tbsp. green onions, chopped
1 clove garlic, minced
Salt and pepper to taste

Combine butter, lemon juice, dill, green onions, garlic and salt and pepper in a blender and blend until smooth. Spread into each pita half and bake in the oven for 6 - 8 minutes.



Chocolate Fudge Oatmeal Drops

2 cups sugar
1/2 cup milk
1/2 cup cocoa
1/2 cup butter
1 tsp. vanilla
*1/2 cup peanut butter
3 cups uncooked oatmeal

Combine sugar, milk, cocoa and butter in a saucepan and bring to a boil, heat for 1 minute. Remove from heat and add vanilla, peanut butter and oatmeal. Mix well and drop teaspoonfuls on waxed paper. Allow to cool and remove from waxed paper.

*Do not use low-fat peanut butter in this recipe; the cookies will not set. :eek:

Spinach Soup

3 pounds fresh spinach, or 3 10-oz. packages of frozen spinach
1/3 cup butter
2 and 1/2 cups milk
2 and 1/2 cups water
1/8 tsp. ground nutmeg
Salt and fresh ground pepper
1/2 cup heavy cream
2 Tbsp. parsley, chopped
7 Tbsp. fresh grated Parmesan cheese

Wash spinach, remove stems and then cook damp spinach in covered pan over medium heat until just wilted. Drain and allow to cool. With the frozen spinach, you can just let it thaw. Drain spinach and squeeze to remove excess moisture, then chop. Heat butter in pan and saute spinach for a minute or two. Add milk, water, salt, pepper, nutmeg and heat to just boiling. Lower heat immediately to simmer and cook for 5 minutes. Add the cream, parsley and cheese and serve immediately.



Stuffed Zucchini

4 large zucchini
1 pound lean ground beef
1 large onion, chopped
1 cup cooked rice
1/4 cup fresh parsley, chopped
1/2 tsp. paprika
Dash of ground nutmeg
1 Tbsp. lemon juice
Salt and pepper to taste
1 cup cheddar cheese, shredded

Cut each zucchini in half lengthwise. Par boil zucchini in water for about 10 minutes and set aside to cool. Scoop out pulp and set aside. Brown ground beef and onion in a skillet. Drain off any excess fat. Add zucchini pulp and cook for several minutes. Add rice, parsley, paprika, nutmeg, lemon juice and salt and pepper and cook several minutes more. Stuff each zucchini with ground beef mixture and sprinkle with cheese. Bake at 350 degrees for about 20 - 25 minutes.

If you don't want to use ground beef, you may substitute pork, lamb, or chicken. You may also leave out the meat all together and substitute 1 cup of bread crumbs.




Broccoli with Toasted Sesame Seeds

2 pounds broccoli
1/4 cup butter
1 Tbsp. soy sauce
2 tsp. sesame oil
1 clove garlic, minced
2 Tbsp. sesame seeds
Salt and pepper to taste

Cut broccoli florets into bite-sized pieces. Cut off the bottom inch of the stems, then peel the stems and cut into thin slices. Place broccoli in a saucepan and covering it with water. Bring water to a boil and cook for several minutes until broccoli is just crisp tender. Drain off water and add butter, soy sauce, sesame oil and garlic to the saucepan and cook for several more minutes. Add toasted sesame seeds and salt and pepper. You may toast the sesame seeds by placing them on a baking sheet and placing them in the oven on 400 degrees for several minutes until they turn golden brown.



Butter Pecan Bars

2 eggs, beaten
1/2 cup butter, softened
1 and 1/3 cup flour
1 and 1/2 cups brown sugar
2 tsp. vanilla
2/3 cup pecans, chopped

Combine all ingredients and mix well. Pour into a greased 13 x 9-inch-baking pan and bake for 20 - 30 minutes at 350 degrees. Allow to cool and cut into bars.

:D

Sangria

:D


When buying wine for sangria, choose moderately priced bottles. Because the wine is mixed with other flavors, expensive brands are unnecessary, but that doesn't mean you should reach for boxed wines. Avoid bottles labeled "Sangria" and buy a bottle of wine to create your very own concoction instead.

For truly traditional Spanish sangrias, choose a red wine from the Rioja or Penedes region. Otherwise, juicy or dry reds are fine. For other recipes, dry, crisp white wines work well, as do fruity rosés and sparkling bruts.

Chill wines, juices and sparkling beverages before mixing. Brandies and other liqueurs don't need to be chilled.

Orange and apple juice are sangria stand-bys, but feel free to substitute more exotic juices. Try passion fruit, pear or guava juice.

Choose fruit that is fresh and ripe. Cube fruit into bite-size pieces and remove any seeds. Use apples, oranges, grapes and pears or, for white and sparkling sangrias, try kiwi, pineapple, peaches, nectarines or mango.

Add fruit just before serving, or add fruit when sangria is first mixed to allow fruit flavors to infuse the liqueur. Keep the fruit's consistency in mind. An apple will hold up overnight better than a raspberry. A word of caution: Fruit will soak up alcohol. Keep this in mind when eating the fruit from your cup.

Mix sangria in advance if possible to let the flavors interact. Refrigerate while waiting to serve.

Add sparkling beverages just before serving so they retain their effervescence. Substitute lemon-lime soda or ginger ale for club soda. Try sparkling wine as well.

Serve sangria over ice, but never chill it overnight with ice cubes. Melted ice will dilute the drink.

Garnish drinks with wheels of orange and lime, kebabs of fruit or, to really impress your guests, edible flower petals.

:D

Melon Sangria


• 1 c. seeded and cubed watermelon

• 1 c. seeded and cubed honeydew

• 1 c. seeded and cubed cantaloupe

• 2 slices lemon

• 1 slice lime

• 2 tbsp. Grand Marnier

• 1/4c. Midori

• 1 (750-ml.) bottle dry white wine, chilled

• 11/2c. club soda, chilled

Mix melon cubes, lemon and lime slices. Add Grand Marnier and Midori and stir. Slowly pour in wine, stirring gently. Refrigerate for at least 2 hours, up to overnight. When ready to serve, add club soda and stir gently. Serve over ice.

:D

Raspberry Lemoncello Sparkling Sangria


• 1 c. fresh or frozen raspberries, rinsed

• Zest of 1 lemon

• 1/4c. plus 2 tbsp. pink lemonade

• 1/4c. Lemoncello or other lemon liqueur

• 1 (750-ml.) bottle sparkling wine, chilled

Mix raspberries, lemon zest, lemonade and Lemoncello. Refrigerate for about 2 hours. When ready to serve, slowly add chilled sparkling wine. Stir gently. Serve over ice.

:D

Three-Berry Basil Rosé Sangria


• 1/2c. fresh or frozen raspberries, rinsed

• 1/2c. fresh or frozen blueberries, rinsed

• 1/2c. fresh or frozen blackberries, rinsed

• 1/4c. fresh basil leaves (about 6 leaves), plus more for garnish

• 1/4c. Drambuie

• 2 tbsp. brandy

• 1 (750-ml.) bottle dry rosé wine, chilled

• 11/2c. club soda, chilled

Mix berries and basil. Add Drambuie and brandy and stir. Slowly pour in wine, stirring slowly. Refrigerate for at least 2 hours, up to overnight. When ready to serve, add club soda and gently stir. Serve over ice and garnish with sprigs of basil.

:D


Classic Red Sangria


• 4 c. red wine

• 4 c. white wine

• Juice of 3 limes

• 1/4c. sugar

• Fruit to taste, peeled, seeded and cubed

• 2 (20-oz.) bottles club soda

Mix wines, lime juice and sugar. When ready to serve, add cubed fruit and club soda. Serve over ice.

:D

White Sangria


• 8 c. white wine

• 1 c. white grape juice

• Juice of 3 limes

• 1/4c. sugar

• Fruit to taste, peeled, seeded and cubed

• 2 (20-oz.) bottles club soda

Mix wine, grape juice, lime juice and sugar. Chill. When ready to serve, add cubed fruit and club soda. Serve over ice.

:D

Red Sangria


• 5 (750-ml.) bottles red wine

• 3/4c. brandy

• 3/4c. plus 2 tbsp. Triple Sec

• 1/4c. orange juice

• 1/4c. apple juice

• 3/4c. sugar

• Fruit to taste, peeled, seeded and cubed

Mix wine, brandy, Triple Sec, orange juice, apple juice and sugar. Chill. When ready to serve, add cubes of fruit. Serve over ice.

:D

White Sangria


• 5 (750-ml.) bottles fruity white wine

• 3/4c. peach schnapps

• 3/4c. plus 2 tbsp. Triple Sec

• 1/4c. lemon-flavored vodka, such as Absolut Citron

• 11/2c. apple juice

• 3/4c. sugar

• Fruit to taste, peeled, seeded and cubed

Mix wine, schnapps, Triple Sec, lemon-flavored vodka, apple juice and sugar. Chill. When ready to serve, add cubes of fruit. Serve over ice.

:D

:D


LIVER BIRTHDAY CAKE


Cake:

1 pound liver, well rinsed

1 egg (shell washed)

2 cloves garlic

1 cup parsley

8 carrots

1 cup rice flour

2/3 cup oat flour

1 teaspoon baking powder

½ cup low-fat plain yogurt

Frosting:

3 ounces cream cheese

¼ cup low-fat yogurt

To prepare oven, pan: Preheat oven to 350 degrees. Grease 8-by-8-inch pan. Dust with oat flour.

To make cake: In blender or processor, puree raw liver, egg (including shell), garlic, parsley and carrots. In bowl, mix rice flour, oat flour and baking powder. Add flour mixture alternately with yogurt to flour mixture. Mix to combine. (Note: Batter will be sticky and fairly dry.)

To bake cake: Pour batter into prepared pan. Bake for 40 minutes or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes. Turn out onto wire rack. Cool completely before frosting.

:D






This is for your Pet Dog

:D


LAZY DAISY CAKE


Makes 1 (8-inch square) cake.

2 eggs

1 teaspoon vanilla

1 cup sugar

1 cup all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

½ cup milk

4 tablespoons (½ stick) butter, divided use

3 tablespoons dark brown sugar

2 tablespoons heavy cream

½ cup grated coconut or chopped nuts

To prepare oven, pan: Preheat oven to 350 degrees. Butter and lightly flour 8-inch-square pan.

To make cake: In mixing bowl, beat eggs and vanilla until slightly thickened. Gradually add sugar and beat thoroughly. Mix together flour, baking powder and salt. Add to sugar mixture, blending until smooth. In small saucepan, combine milk and 1 tablespoon butter. Heat until butter is melted. Add to batter. Mix well. (Note: Batter will be very liquid.)

To bake cake: Immediately pour batter into prepared pan. Bake for 25 minutes or until toothpick inserted in center of cake comes out clean.

To make topping: Remove cake from oven. In small saucepan, mix remaining 3 tablespoons butter, brown sugar, cream and coconut or nuts. Cook, stirring, over low heat until butter and sugar are melted and well blended. Spread over hot cake. Place under broiler for 1 to 2 minutes or until lightly browned. (Note: Watch carefully; topping can burn quickly.)

Note -- Once the hot milk has been stirred into the batter, you must quickly pour it into the pan and pop it into the oven. As soon as the baking powder is combined with the hot liquid, it begins its work of leavening, and you want that to happen only when the cake is in the oven.


:D

Minted Carrots

2 cups sliced carrots
1/2 cup boiling water
2 Tablespoons butter
2 Tablespoons sugar
2 Tablespoons chopped fresh mint


Steam carrots over boiling water about ten minutes or until tender. In a saucepan, melt butter and add sugar and carrots, stirring until sugar melts. Immediately before serving, add mint and toss lightly. Serve hot.

SERVINGS: 4


Rolled Roast Alexander

1 (4- to 6-pound) shoulder roast
1 clove garlic, cut
1 (10-1/2 ounce) can chicken broth
3 Tablespoons butter or margarine
1/4 cup minced onion
1 clove garlic, crushed
2 cups bread crumbs, unseasoned
1 cup grated Parmesan cheese
1/2 cup chopped parsley
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon basil
2 Tablespoons flour
1 (8-ounce) can mushrooms
1/2 cup dry white wine


Place roast in roasting pan and rub with garlic. Add chicken broth. Roast at 325 degrees for 40 minutes per pound, basting occasionally. Meanwhile, melt butter in skillet; add onion, crushed garlic, and slightly brown. Stir in bread crumbs, cheese, parsley, salt, pepper, and basil. Remove roast from oven, cut off string, and brush meat generously with pan drippings. Roll roast in crumb mixture, being sure to coat all sides completely. Pour off drippings from pan and reserve. Return roast to oven and bake at 350 degrees for 20 minutes. Heat 1-1/2 cups pan drippings in skillet. Gradually stir in flour, mushrooms, and wine. Cook until thick, stirring constantly. Serve this sauce with the roast.

SERVES: 6 - 8






Chocolate Chip Cookie Pie

2 eggs
1/2 cup flour
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup (1 stick) butter, softened
1 cup semisweet chocolate chips
1 cup pecans, chopped
1 unbaked (9-inch) pie shell

Beat the eggs in a mixing bowl at high speed for 3 minutes or until frothy. Add the flour, sugar and brown sugar and beat until blended. Beat in the butter. Stir in the chocolate chips and pecans.

Spoon the chocolate mixture into the pie shell. Bake at 325 degrees for 55 to 60 minutes or until the center is set. Let stand until cool.

SERVES: 8

:D


New Potato-Ginger Salad


• 1/2c. olive oil

• 1 tbsp. mustard seeds

• 8 medium red or white waxy potatoes

• 2 tbsp. Dijon mustard

• 2 tbsp. fresh-squeezed lime juice

• 2 tbsp. balsamic vinegar

• 1 tbsp. freshly grated horseradish, optional (see Note)

• Kosher salt and freshly ground black pepper

• 2 tbsp. finely chopped pickled ginger

In a small saucepan over low heat, combine olive oil and mustard seeds and bring to a simmer. Adjust heat to lowest possible setting and let infuse -- oil should barely bubble -- for 1 hour. Remove from heat, cool and reserve.

In a large saucepan over high heat, cover potatoes in water, salt to taste and bring to a boil. Cook 18 to 22 minutes, or until fork-tender. Drain and let cool until you are able to handle them. Use a small, sharp knife to peel potatoes, cutting away about 1/4-inch flesh with skins. Slice skins in half and reserve. Cut potatoes into 1/4-inch rounds and put in a salad bowl.

In a small bowl, whisk together mustard with cooled olive oil and mustard seeds. Whisk in lime juice, balsamic vinegar and grated horseradish (if using) and season with salt and pepper. Add pickled ginger and reserved potato skins to potatoes, then add dressing, toss well and serve immediately.

Note: If fresh horseradish is unavailable, substitute 1 tablespoon drained bottled horseradish or omit horseradish entirely if you prefer


:D

Country Ham and Shrimp on Grits

1/2 cup (1 stick) butter
12 ounces country ham, chopped
3 garlic cloves, finely chopped
1 green onion, chopped
1/2 cup brandy
2 cups heavy cream
1/4 teaspoon cayenne pepper
1/3 teaspoon sage
1-1/2 pounds small shrimp, peeled, deveined
3 Tablespoons Italian parsley, chopped
Hot cooked grits

Melt the butter in a large heavy nonstick skillet over high heat. Add the ham and sauté quickly. Add the garlic and green onion. Sauté for 1 minute. Remove from the heat. Stir in the brandy. Return to the heat. Stir in the cream, cayenne pepper and sage. Cook for 3 minutes or until thickened, stirring constantly. Add the shrimp. Simmer for 2 minutes or until the shrimp turn light pink. Stir in the parsley. Serve over hot grits.

SERVES: 6


{{ sounds like the ruination of some perfectly good shrimp.

Personally I'd follow the recipe right up to the shrimp and serve as is -- save the rest for a nice dish of shrimp creole }}

:D

Fudge Pie


• Parchment paper

• 1/4c. flour

• 3 tbsp. unsweetened cocoa powder

• 1 tsp. baking powder

• 1/4tsp. salt

• 1/2c. (1 stick) butter

• 4 (1-oz.) squares bittersweet chocolate

• 3 eggs

• 1 c. sugar

• 1 tsp. vanilla

• 1/4c. sour cream

• Powdered sugar, if desired

• Whipped cream, if desired

Raspberry sauce (optional):

• 6 oz. fresh raspberries (or frozen, thawed)

• 1 tsp. cornstarch

• 2 tsp. water

• 2 tsp. sugar

Preheat the oven to 325 degrees. Butter an 8- or 9-inch pie plate and line the bottom with parchment paper.

Sift together the flour, cocoa powder, baking powder and salt.

In the top of a double boiler, or in a saucepan over very low heat, melt the butter and chocolate together, stirring constantly.

In the large bowl of an electric mixer, combine the eggs, sugar, vanilla and sour cream until the mixture is uniform. Add the melted chocolate mixture and combine thoroughly. At low speed beat in the flour mixture, scraping down the bowl and beaters, just until the mixture is uniform.

Pour and scrape the batter into the prepared pan. Bake 30 to 40 minutes, just until the batter is set and no longer jiggles when touched. Do not overbake: It should be moist and slightly gooey. Cool completely in the pan.

To make the sauce, set aside a few berries for garnish if desired; purée the rest in a food processor then push them through a sieve. In a cup combine the cornstarch and the water, stirring until smooth. Put the raspberry purée and the cornstarch mixture in a small saucepan and heat over medium heat until the mixture simmers. Cook 1 minute, then cool. Chill before using.

When the pie is cool, run a knife around the side of the pan to loosen the pie. Cover the cooled pie with a plate and invert.

Lift off the pan and remove the parchment paper from the pie. Serve that way or invert onto another plate.

If desired, dust with powdered sugar and/or serve with a dribble of raspberry sauce and/or a dollop of whipped cream.

Note: There's no crust, so parchment paper is necessary to keep the pie from sticking to the pan.

:D

Buried Treasure Raspberry Cheesecake

1 cup graham cracker crumbs
3 Tbl sugar (white or brown)
3 Tbl butter or margarine, melted
5 packages of cream cheese (8 oz. each), softened. (Can be full cream, one-third fat or even fat-free.)
1/2 cup white sugar
3 Tbl white flour
10 oz. seedless raspberry jam
1 cup sour cream (full cream or light)
4 eggs
1 pint of fresh raspberries
1 pint of fresh blackberries
A few sprigs of currants (if they are available)

Use your 9-inch springform pan. Pour the crumbs, sugar, and butter in the bottom of the pan. Mix with a fork until well blended. Press the crumb mixture with your fingers to form a bottom crust. It doesn't need to go up the sides, just on the bottom.

Bake the crust at 350 degrees for 8 minutes. Let cool while you blend the next items.

With your mixer, in a large bowl, blend the cream cheese, sour cream, sugar, flour, and one of the eggs until smooth. Then add each additional egg, one at a time, and blend each one in before adding the next one.

Pour half of the mixture on top of your cooled crust. Open the jar of jam and, by teaspoonful, gently lay the jam on top of the filling. As much as possible, you want the jam to rest on top of the filling so set the jam on top of the filling rather than plop it in. When all the jam is distributed over the top of the filling, use a knife to slightly spread it and break up any larger globs. This isn't very scientific, so don't be too picky. Just don't slide it around too much like some recipes suggest because you want a "ribbon" of jam to form as it bakes. You don't want it blended in.

Then pour the rest of the filling on top.

Bake at 350 degrees for 65 minutes. It will be slightly jiggly but not mushy. When it's done, turn off the oven and let the cheesecake sit in the oven 15 minutes more with the oven door ajar. Then take it out of the oven and let it sit on your counter for another hour to cool down.

The cheesecake might form that telltale crack in the top. Don't worry. You are going to cover it with the fruit before you serve it.

Cool the cheesecake in your refrigerator overnight. You don't need to cover it. (You can serve this the same day if you chill it at least 5 hours, but cheesecake actually tastes best on day 2 or day 3, after the flavors have had a chance to meld.)

Take the cheesecake out to decorate it. First, run a sharp knife around the edge of the cheesecake and then unlock the spring on the pan. Pull off the pan rim and place your cheesecake (with the metal bottom intact) on a pretty platter. Then open your raspberries and pick through them to make sure you don't have any "fuzzy moldy" ones. Starting in the center, pour the raspberries on top of the cheesecake. Don't get too picky about how they arrange themselves. It's the natural look that counts. Do the same with the blackberries. You're sort of trying to have a mountain of fruit in the middle and let some of the rim of the cheesecake remain fruitless. Balance the sprigs of currants on top. They are sort of the crowning ornament.

Your cheesecake is ready. Continue to cool it until 30 minutes before you serve it Thirty minutes before serving, take it out of the refrigerator. Cheesecake always tastes more full-bodied if it's had a chance to warm up a bit. If it's refrigerator cold, it's too hard to taste the real flavor. My rule of thumb is to take the cheesecake out of the refrigerator when I put the dinner on the table so it has a chance to sit before I cut it.

This is a beautiful, simple dessert that looks dramatic and has the wonderful surprise of the raspberry ribbon distributed through the middle. Enjoy!

:D

Pear, Walnut and Arugula Salad

• 1/2c. walnuts

• 2 ripe pears

• 8 oz. arugula

• 1/4c. roughly chopped parsley

• 1/4c. walnut oil

• 2 tbsp. olive oil

• 2 tsp. sherry vinegar

• 1 tsp. honey

• Salt and freshly ground pepper, to taste

In a frying pan over medium heat, toast walnuts until fragrant and golden, then remove, cool, coarsely chop and reserve.

Peel, core and slice pears and put into a large salad bowl. Add arugula, parsley and walnuts.

In a small bowl, whisk together walnut oil, olive oil, sherry vinegar, honey and salt and pepper. Drizzle over salad, toss gently and serve.

:D