Kai's "Old-Fashioned" Recipe Thread

Hot Spiced Tea

6 cups water
12 whole cloves
6 tea bags
2 cups pineapple juice
Juice of 2 lemons
Grated lemon rind from 1 lemon
1 cup fresh orange juice
1 Tbsp. grated orange rind
1 tsp. ground cinnamon
1 cup granulated sugar (or to taste)

Bring water to a boil and add cloves. Allow to simmer for 10 minutes. Add tea bags and allow to steep for 15 minutes. Remove tea bags and cloves and add remaining ingredients. Serve warm.


Asparagus Omelets

24 eggs
1 and 1/2 cups water
1/3 cup real bacon pieces
2 cups grated cheddar cheese
1/2 cup onion, chopped
32 small asparagus spears, cut into one inch pieces and blanched in boiling water
Salt and pepper to taste

Separate egg whites from yolks. Reserve the yolks for later use. Pour the egg whites into a bowl and beat until frothy. Add about 1 and 1/2 cups water to make the mixture runny. Add bacon, cheese and onion and mix well. Add salt and pepper to taste.

Bend each asparagus stalk until it breaks and discard the tough stalk end. Cut the other ends into 1-inch pieces. Blanche asparagus pieces in a pot of boiling water for just a couple of minutes so they are still crisp/tender. Drain asparagus and fill the pot with cold water to stop the cooking process.

Heat a 9-inch skillet over medium heat. When skillet is nice and warm, spray with non-stick spray and add 1/8 to 1/6 of the omelet mixture, depending on how many omelets you plan to make. Add 4 to 5 pieces of the asparagus into the omelet mixture in the pan. Cover the pan with a lid and cook for about 3 - 5 minutes depending on the heat of the stove.

Lift lid to check the omelet; it should be nice and puffy and starting to firm up but still a little moist on top. Fold omelet in half with a spatula and continue to cook, flipping occasionally, until the entire omelet has firmed up. Repeat for each omelet.



Smithfield Ham Hash

1/2 cup butter
1 onion, chopped
2 and 1/2 cups finely chopped Smithfield Ham
2 and 1/2 cups diced and boiled potatoes
Salt and pepper to taste

Melt 1/4 cup of butter in a pan, add onion and saute until onion is tender. Combine onion, Smithfield Ham, potatoes and salt and pepper in a bowl and mix well. Melt remaining 1/4 cup of butter in pan and spread out the hash mixture in the pan. Cook over medium heat until brown on the bottom. Turn hash over and cook on the other side until brown. The hash should have a nice brown crust on both sides when done.




Citrus Salad

2 pink grapefruit, peeled and sectioned
4 oranges, peeled and sectioned
2 papayas, peeled and sliced
1 avocado, peeled and sliced
1 cup fresh berries, like strawberries, blueberries or raspberries
1/2 cup poppy seed dressing (already prepared)
1/3 cup slivered almonds

Combine all fruit in a large bowl and drizzle dressing over top and toss. Sprinkle with slivered almonds.

Magic French Fudge
1 can sweetened condensed milk
1 12oz bag chocolate chips
1 tsp vanilla

You can use either double boiler or a very heavy pan. Put in milk in
pan and keep over low heat until you see small boiling bubbles appear at
the side of the pan. Take off the heat. Add the chocolate chips and
stir until all chips are melted. Add vanilla and stir thoroughly. You
can add chopped nuts now if you like nuts in your fudge.

Drop by teaspoonfuls onto waxed paper or alum foil.

Now this is the hard part. Let them sit for 12 hours!
Peel off the paper and you have individual bite size fudge.
Enjoy.

The person who sent the recipe says "It is very creamy and I bet you can't eat just one."

Mine look like cookies. lol, taste great though, course my eyes are still watering.

I'm going to ask her if I did something wrong.
I did not let the mixture cool, I just put it warmly onto the foil.

:D


Brie and Apple Soup


• 3/4c. chopped onions

• 1/2c. finely sliced leeks

• 1 1/2lb. tart apples, peeled and cored

• 11/2quarts clear chicken stock

• 2 bay leaves

• 1 tsp. dried thyme

• 2 quarts whipping cream

• 6 small red potatoes, peeled and cut into 1/2-in. dice

• 1 whole branch fresh rosemary

• 1 lb. domestic Brie cheese, cut into pieces

• Salt and freshly ground white pepper to taste

• Apple and rosemary garnish

In a large pot over medium heat, stew onions, leeks and apples until onions are well softened. Add chicken stock, bay leaves and thyme. Bring to a boil and cook until onions are completely tender. Remove bay leaves.

In a separate heavy-bottomed soup pot over medium heat, cook cream, potatoes and rosemary until potatoes are completely softened. Remove rosemary. Combine contents of both pots and carefully purée in a blender a batch at a time, adding cheese bit by bit. Adjust seasoning to taste. Serve garnished with a very thinly sliced apple and a sprig of fresh rosemary.

:D

P O U N C E !!

P O U N C E !!

P O U N C E !!

P O U N C E !!

P O U N C E !!

P O U N C E !!

P O U N C E !!

P O U N C E !!

P O U N C E !!

P O U N C E !!

P O U N C E !!

P O U N C E !!

P O U N C E !!

PEE CLEAR !

P O U N C E !!

P O U N C E !!

P O U N C E !!

P O U N C E !!

P O U N C E !!

P O U N C E !!

P O U N C E !!

P O U N C E !!

P O U N C E !!

P O U N C E !!


:D Glad you're back ! :D

Smoked Salmon Canapes

1 cup butter
3/4 cup fresh dill sprigs
1 clove garlic, minced
1/4 tsp. salt
4 tsp. fresh lemon juice
2 French baguettes
8 oz. smoked salmon, sliced very thin

Let butter sit out of refrigerator to reach room temperature. If necessary you can always place butter in a dish and microwave for a minute or two until butter becomes soft. Remove dill leaves from large sprigs. Add dill, garlic and salt to food processor. Process until chopped. Add butter and process until smooth.

Slowly add lemon juice while processing until mixed completely. Remove butter from processor and scrape sides to get as much as possible. Refrigerate butter until ready to use.

Cut baguettes into very thin slices, about 1/4 to 1/2 inch wide with a very sharp bread knife. Spread a small amount of the dill butter on each slice and top it with a small piece of smoked salmon. Arrange on a platter and serve. If you would like to really dress these up, you can sprinkle a small amount of caviar on top of each canape.

This is a traditional starter to serve with champagne.


Mediterranean Chicken

6 - 8 boneless chicken breasts
1/3 cup extra virgin olive oil
4 - 6 garlic cloves, minced
1/4 cup fresh parsley
1/2 cup ripe olives, pitted and sliced
1/3 cup dry red wine
2 - 14 oz. cans diced tomatoes
2 tsp. dried oregano
2/3 cup Feta or goat cheese

Heat oil in a large skillet and add garlic and chicken. Simmer until chicken juices are no longer pink. Add parsley, olives, red wine, diced tomatoes and oregano. Simmer for 15 minutes over low heat. Sprinkle with Feta or goat cheese and allow cheese to melt, Serve with rice or pasta. We had this over the past weekend and it was just great. It even passed the Jungle Boys test (our 7 and 9 year olds liked it).



Zucchini with Thyme and White Wine

1 and 1/2 pounds fresh zucchini
2 cloves garlic, minced
1/3 cup extra virgin olive oil
1 large onion, diced
2 Tbsp. fresh parsley, minced
1 tsp. dried thyme
1/2 cup dry white wine
Salt and pepper to taste

Saute zucchini, garlic and onion in a saucepan until zucchini is crisp-tender. Add parsley, thyme, wine and salt and pepper and simmer over very low heat covered for about 20 minutes.



Easy Cherry Crumb Pie

1 - 9 inch pie crust
1 Tbsp. cornstarch
1 Tbsp. cold water
1 can (21 oz.) cherry pie filling
1/2 cup quick-cook oats
1/4 cup flour
1/4 cup brown sugar
1/4 cup butter

Combine cornstarch and water and stir until smooth. Add cherry pie filling and mix. Pour into pie crust. Combine oats, flour, brown sugar and butter and mix to create a crumbly mixture. Sprinkle over cherry pie and bake for 30 - 40 minutes at 350 degrees. Allow to cool before serving.

Pesto Dip

2 8-oz. blocks cream cheese, softened
2/3 cup prepared pesto sauce
1/2 cup sunflower seeds
1 cup diced fresh tomatoes

Spread cream cheese along the bottom of a serving platter. Spread pesto sauce over top and sprinkle with sunflower seeds. Top with diced tomatoes and serve with crackers.


Chicken Cordon Blue

4 - 6 boneless chicken breasts
4 - 6 slices lean ham
4 - 6 slices Swiss cheese
2/3 cup seasoned breadcrumbs
1/4 cup flour
Pinch of salt and pepper
2 Tbsp. oil

Place each chicken breast between wax paper and pound to 1/4-inch thick. Place a slice of ham and a slice of cheese on each breast and roll-up and secure with toothpicks. Combine flour, salt and pepper and breadcrumbs and mix together. Roll each breast in breadcrumb mixture to coat. Heat oil in a skillet and cook chicken on both sides until done.




Broccoli Salad

1 head of fresh broccoli cut into small pieces
1/2 cup mayonnaise
2 Tbsp. cider vinegar
1/2 cup sugar or sugar substitute
1/4 cup sunflower seeds
1 3-oz. jar real bacon bits
2 cup shredded cheddar cheese

Wash and dry pieces of broccoli and place in a large bowl. Combine next 3 ingredients and mix well. Pour over broccoli and stir. Chill for several hours before serving. Sprinkle in sunflower seeds, bacon bits and cheese and stir before serving.




Key Lime Pie

1 9-inch graham cracker piecrust
14 oz. sweetened condensed milk
8 oz. egg substitute
1/2 cup key limejuice
8 oz. whipped topping

Preheat oven to 325. Combine condensed milk, egg substitute and limejuice and whisk together. Pour mixture into piecrust and bake for 15 minutes. Cool on a wire rack and then transfer to refrigerator for a couple of hours before serving. Garnish with whipped topping.

Lemon Pepper Pork Loin
Rub pork loin with lemon pepper, and garlic salt. (I'd say, 3-4 TB lemon pepper, 1-2 ts garlic salt)
Place into crockpot. Add cilantro, and sliced onions, if you have it.
Add some water, 1-2 cups. Cook for hours, till it falls apart.

I had a small pork loin, I started it at noon & on low it was done by 3pm. :cool:

Cheezie Grape Balls
Serves: 48 person(s)
Preparation Time: 20 mins
Yield: 48 x 1/2 balls

These will definitely be a conversation piece!

Ingredients:

24 medium seedless grapes
1 Tbsp chives, chopped
1 Tbsp parsley, chopped
1/4 tsp chilli powder
1 Tbsp fruit chutney
1 tsp gelatine
1 Tbsp hot water
1 cup ricotta cheese
2/3 cup walnuts, finely chopped (2.3 oz)

Directions:

Wash and gently dry grapes.

Mix ricotta cheese, chives, parsley, chilli powder and fruit chutney together in a bowl. Dissolve gelatine in the hot water and add to the cheese mixture.

Coat each grape with about 1 teaspoon of the mixture. Roll into small balls then coat lightly in walnuts. Refrigerate for 3 to 4 hours to set.

Cut in half and serve as a cocktail savoury.



I admit - this sounds interesting -- but who is going to really make these ??

Black-Eyed Pea Dip

1 15-oz. can black-eyed peas, drained and rinsed
2 cloves garlic, minced
1/4 cup green onions, chopped
1/8 cup butter, melted
1 jalapeno pepper, seeded and sliced
2 Tbsp. fresh parsley
1 Tbsp. fresh lime juice
Salt and pepper to taste
1/4 cup cheddar cheese, grated
1/4 cup Monterey Jack cheese, grated

Combine black-eyed peas and the next 7 ingredients together in a blender or food processor and blend until smooth. Place mixture in saucepan and add cheeses. Stir over medium heat until cheese melts. Serve with tortilla chips, crackers or crusty bread slices.



Chicken Wraps

2 Tbsp. olive oil
2 and 1/2 pounds chicken breasts, cut into 1/2 inch pieces
1 small onion, chopped
1 package taco seasoning
1 16-oz carton sour cream
2 cups cheddar cheese, shredded
2 fresh tomatoes, chopped
1 avocado, peeled, pitted and diced
1 small head of Romaine heart lettuce, shredded
8 burrito size flour tortillas

Place vegetable oil in a large skillet and heat, add chicken and onion and cook until chicken is done and onions are tender. Remove from heat. Place chicken and onion mixture in a large bowl and add taco seasoning, sour cream, cheese, tomatoes, avocado, and lettuce and stir well. Place equal amounts of mixture in the center of each tortilla and roll up. Slice in half and serve.



Flan with Almonds

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

Creamy Tarragon Dip

1 8-oz. package cream cheese, softened
1/2 cup sour cream
1 clove garlic, minced
1 Tbsp. fresh tarragon, chopped
1/ 4 cup green onions, chopped
1 tsp. lemon juice

Combine all ingredients in a blender or food processor until smooth. Serve with crackers or toasted bread pieces. Tarragon adds a nice flavor to the traditional cream cheese and sour cream base.



Blackened Rockfish

6 - 8 rockfish fillets
1/4 -1/2 cup butter, melted
Blackening seasoning

Coat each fillet individually in a bowl of melted butter and then coat lightly with blackening seasoning. Allow coated fillets to sit for about 15 - 20 minutes. Fry in a heavy skillet on high heat. Expect lots of smoke and use your exhaust fan. Depending on the thickness of the fillets you should cook for several minutes per side.

Rockfish is the local term here in Southeastern Virginia for striped bass. This is a very large fish and the fillets from this fish are very thick and meaty. If you cannot find rockfish fillets in your locale, substitute another meaty fish such as mahi-mahi, tilapia, tuna or salmon. Be careful because some blackening seasoning is hotter than others. If you get a seasoning that is too hot, try to limit the amount of seasoning you use to coat the fish and serve the fish with some homemade tarter sauce made from 2 Tbsp.of mayonnaise and 1 Tbsp. of dill relish.



Polynesian Wild Rice Pilaf

4 cups wild rice, cooked according to package directions
1 large onion, chopped
1/2 cup celery, chopped
1 15-oz. can crushed pineapple, drained
2 Tbsp. butter

Cook rice until all liquid is absorbed. For added flavor you may use chicken broth instead of just water to cook your rice. While rice is cooking, saute onion and celery in butter until tender. When rice is finished cooking add sauteed onion, celery and pineapple to rice and mix well. Place in a baking dish and bake for 15 - 20 minutes at 350 degrees.



Raspberry Trifle

1 angelfood cake, sliced lengthwise in 3 equal pieces
(you may substitute pound cake)
1 8-oz. jar raspberry preserves
1/4 cup cream sherry
2 cups custard or vanilla pudding
1 8-oz. carton whipped topping or you can make your own by whipping heavy cream
1/4 cup sliced almonds

Spread raspberry preserves on the topside of the bottom layer of the angelfood cake. Place cake side down in a trifle bowl or other glass bowl. Sprinkle 1/3 of the sherry onto the cake, top with 1 cup of custard or pudding. Follow this with the middle portion of the cake. Place the top of the cake over the middle portion and sprinkle with remaining sherry, whipped topping and sliced almonds. Slice and serve.

Can't eat Beef, Mad cow....



Can't eat chicken . bird flu



Can't eat eggs ... Salmonella



Can't eat pork ... fears that bird flu will infect piggies



Can't eat fish ... heavy metals in the waters has poisoned their meat



Can't eat fruits and veggies . insecticides and herbicides



Hmmmmmmmmm!!!!!!!!!!!!!

M

M

M

M

M

M
M
M
M
M
M

I believe that leaves Chocolate!!!!!!!!


Chocolate is a Vegetable

**
Chocolate is derived from cocoa beans.



Bean = vegetable.

**Sugar is derived from either sugar cane or sugar BEETS.



**Both of them are plants, in the vegetable category. Thus, chocolate is a vegetable.

**


**To go one step further, chocolate candy bars also contain milk,
which is dairy. So candy bars are a health food.



**Chocolate-covered raisins, cherries, orange slices and strawberries all count as fruit, so eat as many as you want.


**Remember - - -



"STRESSED" spelled backward is "DESSERTS"



Send this to four people and you will lose 2 pounds.




Send this to everyone you know (or ever knew), and you will lose 10 pounds.







(If you delete this message, you will gain 10 pounds immediately.)






"That's why I had to pass this on - - - - - I didn't want to risk it."