Kai's "Old-Fashioned" Recipe Thread

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To Die For Roast

1 beef roast - any cut (I normally use a 3-4 lb. Chuck roast)
1 package gravy, dry mix, brown
1 package Italian salad dressing mix
1 package ranch-style dressing mix
1 cup water

I also add:

1 onion, sliced
3-4 potatoes, chunked
1 small bag baby carrots
lb. mushrooms

Place vegetables in bottom of crockpot with beef roast on top. Combine the dried mixes together in a bowl and sprinkle over the roast. Pour the water around the roast. Cook on low for 7-9 hours. Thicken juices for gravy, or leave as is for au jus dipping.

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Jim Beam® & Coffee

• 4 cups freshly brewed strong coffee
• 1 cup Jim Beam® Bourbon
• 1 cup orange juice
• ¼ to ½ cup honey
• ¼ teaspoon ground cardamom
• Sweetened whipped cream

Heat together while stirring to combine; coffee, bourbon, orange juice, honey and cardamom. Divide among coffee mugs. Top with whipped cream.

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ZIPLOC OMELETS:

DO NOT DO THIS IN THE MICROWAVE !


This works great !!!

Good when you're alone or when all your family is together.

Best feature is that no one has to wait for their special omelet !!!

Have guests write their name on aquart-size Ziplocfreezer bag with permanent marker.




- Crack 2 eggs (large or extra-large) into the quart size Ziploc bag (not more than 2) shake to combine them.

- Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc.

- Each guest adds prepared ingredients of choice to their bag and shake.

- Make sure to get the air out of the bag and zip it up.

- Place the bags into rolling, boiling water forexactly 13 minutes. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water.

- Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.

- Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and a great conversation piece.

Imagine having these ready the night before, and putting the bag in boiling water while you get ready. And in 13 minutes, you have a nice omelette for a quick breakfast!!!

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Shoe-Peg Corn Casserole

-1/2 cup chopped onion

-1 c. chopped celery

-1/2 c. chopped green pepper

-1 c. grated cheese

-3 or 4 cans of regular corn,drained

-1 can cream of chicken or cream of celery soup

-1 cup sour cream

-salt and pepper to taste

-for topping: 1 stick of butter or margarine and Ritz crackers



Mix ingredients together (except for Ritz crackers) in casserole dish. Crush 1 stack of Ritz crackers, mix with 1 stick butter or margarine and put on top. Bake for 45 minutes at 350.

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Cucumbers In Cream Sauce

• Ingredients:
• 4 medium cucumbers, peeled and thinly sliced
• 1 medium onion, sliced
• 2 tsp salt
• 1/2 c. heavy cream
• 2 Tbsp vinegar
• 1/4 tsp salt
• 1/8 tsp pepper

In a large bowl, combine cucumbers, onion, and salt. Let stand at room temperature about 1 hour. Drain well. Combine cream, vinegar, salt and pepper, add to cucumber/onion mixture, and stir. Chill several hours before serving.

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Stroganoff Soup
INGREDIENTS:

• 1 (16 ounce) package dry egg noodles
• 1 1/2 pounds round steak, cut into small pieces
• 1 small yellow onion, diced
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 2 2/3 cups water
• 1 (16 ounce) container sour cream
• 1 teaspoon steak sauce

DIRECTIONS:

1. Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes, or until al dente; drain and rinse under hot water.
2. In a slow cooker, combine the soup, 2 2/3 cup (or 2 soup cans) of water, sour cream and steak sauce. Mix until smooth. Add cooked steak pieces, onions and cooked noodles. Cook on low for 2 hours, or to desired taste and consistency.
3. In a large skillet, brown the round steak pieces with the onion to desired doneness.

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Chicken & stuffed Dumplings




1 cooked chicken
1 can (10 3/4 oz) cream of chicken soup
1 can (10 3/4 oz) golden mushroom soup
1/2 c. chopped celery
1/2 c. chopped onion
20 to 30 canned biscuits

Cook chicken and debone. Chop chicken, onion and celery.

In large pan add both cans of soup to chicken broth.
Bring to a boil.

Roll out biscuits. Place small amount of chicken, onion
and celery on top. Fold biscuits over and seal edges
with a fork. After all biscuits are stuffed drop into
boiling liquid. Cook for 20 to 30 minutes.

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Taco soup

1 1/2 ground beef cooked (drain fat if needed)

add the following juice and all

2 large cans tomato sauce
2 cans light kidney beans
2 cans corn
2 packets taco mix

simmer for a few hours

top with sour cream, cheese and corn chips

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Candy-Cane CheesecakeIngredients
1 C. graham cracker crumbs
3/4 C. sugar
3 T. sugar
1/2 t. vanilla (optional)
3 T. butter, melted
3 eggs
24 oz. cream cheese, softened
1/2 C. crushed candy canes

Preheat oven to 350 degrees. Combine first three ingredients and press onto bottom of 9-inch springform pan. Bake for 10 minutes. Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend 1/4 C. crushed candy cane into 1 C. of batter. (You may add 1-2 drops of red food coloring if you want a pinker tint). Spoon plain and candy cane batters alternately over crust; cut through batters with knife several times for marble effect. Bake at 450 degrees for 10 minutes. Reduce oven temperature to 250 degrees and continue baking for another 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and remaining crushed candy cane.

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TAFFY APPLE SALAD


1 lg. can pineapple chunks (drain & save juices)
2 c. mini marshmallows
1/2 c. sugar
1 egg, beaten
1 tbsp. flour
1 1/2 tbsp. white vinegar
1 1/2 c. dry roasted peanuts
1 (8 oz.) Cool Whip
2 c. diced apple with skins



Mix and store overnight pineapple chunks and marshmallows. Cook until slightly thickened - sugar, egg, flour, vinegar and reserved pineapple juice. Store in refrigerator. Mix dressing and stuff together. Add peanuts, Cool Whip and apples.

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Pretzel Salad

8 oz. Cool Whip
8 oz. Cream Cheese
1-20 oz. can crushed pineapple
1 c. butter
1 c. sugar
1 1/3 c. crushed pretzels

Melt butter and 1/2 c. sugar. Pour over crushed pretzels and mix so thoroughly coated. Put pretzel mixture on pizza pan and bake at 375 for 10-12 min. Stir half way through. Cool thoroughly. Mixture should harden like candy. Keep loosening with spatula on pan or they will stick to pan. Take 1/2 c. sugar and blend with cream cheese. Add cool whip and drained crushed pineapple. Mix all together. Refrigerate. Crumble pretzels, and add to mixture right before serving.