Kai's "Old-Fashioned" Recipe Thread

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BAKED CHOPS IN SOUP


6 rib chops (veal or pork)
1 tsp. salt
1/4 tsp. ground pepper
2 tbsp. butter
1/3 c. finely chopped onions
4 c. thinly sliced potatoes
1 can (10 1/2 oz.) condensed cream of mushroom soup
1 1/4 c. milk



Rub pork or veal chops with salt and pepper. Melt butter in skillet, add onions and chops, brown slightly on both sides. Put sliced potatoes in a 2 quart baking dish. Arrange chops over the potatoes. Add soup and milk to onions. Blend until smooth. Pour over the chops. Cover. Bake in moderate oven (350 degrees) for 30 minutes. Uncover and continue baking for 30-40 minutes until potatoes are done. Serves 6.

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Cola Chicken

4 skinless chicken breast
1 cup ketchup
1 can coke

Place chicken in non-stick skillet.
Pour ketchup and cola over it. Bring to a
boil-cover and reduce heat-cook 30-45 mins.
uncover turn heat up and cook until sauce
thickens and adheres to chicken. Easy and
good

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i read this whole thread. there was some wonderful recipes on here. i loved the joking and stuff. to bad it ended.

[flute]

i read this whole thread. there was some wonderful recipes on here.

Had some spare time did ya ?

Yes there are excellent recipes in this thread -

[flute]

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!!!

AHHHHHHHHH - OMG this will make & I mean *the* most fluffy omelet you've ever had! Great in a breakfast burrito along with some cheese!!

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took me a week to go thru the whole thread lol.

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Soft Ginger Cookies
2 Dozen Cookies
Ingredients:
2 1/4 Cups All-Purpose Flour 2 tsp Ground Ginger 1 tsp Baking Soda 3/4 tsp Ground Cinnamon 1/2 tsp Ground Cloves 1/4 tsp Salt 3/4 Cup (1 1/2 Sticks) Butter 1 Cup White Sugar 1 Egg 1 Tbsp Water 1/4 Cup Molasses 2 Ungreased Cookie Sheets
Preheat Oven to: 350 Degrees Fahrenheit
Instructions:

1. Thoroughly mix together the flour, ground ginger, baking soda, ground cinnamon, ground cloves, and salt and set the mixture aside.
2. In a large bowl, mix the butter and sugar together. Keep stirring and mixing until the mixture has a light, fluffy feel. Add the egg and beat it in. Then mix in the water and molasses.
3. Gradually add the dry mixture from step 1. Take your time and make sure that the mix is as even as possible. After this step, you may need to put the dough into the refridgerator for a while in order to prepare for step 4.
4. Place a few tablespoons of sugar in a plate or shallow bowl. Shape the dough into balls about 1" in diameter (slightly smaller than the size of a golf ball). Roll the balls of dough in the sugar to coat them. Place cookies at least 2 inches apart on an ungreased cookie sheet. You do not need to flatten the balls, they will do so on their own during baking.
5. Bake for 8 to 10 minutes at 350 degrees until the top surface cracks slightly. Allow cookies to cool for at least 5 minutes on the cookie sheet before moving them to a wire rack to continue cooling.
6. Enjoy these delicious cookies, and store in an airtight container.

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Cowboy Cookies
Makes 20 Cookies
Ingredients:
2 Cups All-Purpose Flour 2 Cups Old-Fashioned Oats 1 Tsp Baking Soda 1/2 Tsp Baking Powder 1/2 Tsp Salt 1 Cup Unsalted Butter (at room temperature) 3/4 Cup Granulated Sugar 7/8 Cup Dark Brown Sugar (packed) 2 Large Eggs 1 Tsp Vanilla Extract 1 1/2 Cups Semi-Sweet Chocolate Chips 1 Cup Walnuts (chopped and toasted)
Preheat Oven to: (Don't preheat the oven until step 7)
Instructions:

1. Whisk flour, oats, baking soda, baking powder, and salt together in a medium bowl until well blended.
2. Beat butter and sugars together in a large bowl until light and fluffy. Use an electric mixer if possible.
3. Beat eggs and vanilla in to the butter mixture.
4. Beat in the flour mixture until just combined.
5. Stir in chocolate chips and walnuts by hand.
6. Cover this dough and chill in the refrigerator for at least 1 hour.
7. Place both oven racks near the center of the oven and preheat to 350°F.
8. Butter two baking sheets.
9. Form the dough into 1/4 Cup balls. And place these balls onto the baking sheets, leaving about 2 inches space between them.
10. Hand-flatten the balls to 3 1/2-inch rounds.
11. Bake for 22-25 minutes at 350°F until cookies are firm in the center and their edges are golden brown. Rotate the sheets halfway through the baking.
12. Remove from the oven and allow cookies to cool.

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Blackberry Muffins
Makes 12-18 Muffins
Ingredients:
11 Ounces Blackberries (fresh and cut in half) 2 Cups All-Purpose Flour 1 tsp Baking Powder 1/2 tsp Salt 1 Stick Butter (warm and melted) 2 Eggs (Large) 1 Cup Sour Cream 1 tsp Milk 3/4 Cup Sugar 1 tsp Vanilla Extract 12" Muffin Pan (Greased or with Paper Muffin Cups)
Preheat Oven to: 400 Degrees Fahrenheit
Instructions:

1. Position rack in the center of the oven.
2. Cut the fresh blackberries in half and set aside. If you're using frozen blackberries, first defrost them, drain the excess liquid, and coat them with just a little flour.
3. Whisk together flour, baking powder, and salt in a large bowl.
4. Use a microwave to melt the butter in a large, microwavable bowl.
5. Whisk the eggs, sour cream, milk, sugar, and vanilla into the bowl with the butter.
6. Pour the wet mixture into the dry mixture and mix slightly (until the dry ingredients are moist).
7. Add the blackberries, but be careful not to overmix. If the batter is too smooth, the muffins will be too dense.
8. Pour the batter into the muffin cups.
9. Bake for 17-20 minutes at 400°F until a toothpick inserted into the muffins comes out clean.
10. Allow to cool for 2-3 minutes before removing from the muffin pan. Then serve warm or allow to cool on a rack.

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Indian Lemon Tarts
24 Small Tarts
Ingredients:
2 Cups Lemon Curd 1 Pkg Cheesecake Instant Pudding 24 Pre-Baked Tart Shells 8 Ounces Cool Whip® 24 Strips Lemon Zest (as a garnish)
Instructions:

1. Combine the pudding mix and lemon curd in a large bowl.
2. Mix in the Cool Whip®
3. Chill in the refrigerator.
4. Distribute into pre-baked tart shells.
5. To serve, add a strip of lemon zest and a dollop of whipped cream.

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Pecan Pie
Makes 1 Pie
Ingredients:
1 Cup Dark Karo® Syrup 1 Cup Brown Sugar 3 Large Eggs 1/2 Stick Margarine 1/8 Tsp Salt 1 Cup Chopped Pecans 1/2 Cup Whole Pecan Halves 1 9" Premade Pie Crust (unbaked)
Preheat Oven to: 375 Degrees Fahrenheit
Instructions:

1. Combine syrup, brown sugar, margarine, and salt in a sauce pan over medium heat. Stir until the sugar has melted and the mixture is well blended.
2. Remove from heat and allow to cool somewhat.
3. Beat the eggs together in a bowl and then add them to the sauce pan.
4. Stir in the chopped pecans.
5. Pour this mixture into the pie crust. Cover the edges of the pie crust with aluminum foil to prevent them from burning.
6. Bake for 25-30 minutes at 375°F.
7. Carefully remove from the oven and arrange pecan halves over the entire surface of the pie.
8. Bake for an additional 25-30 minutes at 375°F until a knife inserted halfway between the center and edge of the pie comes out clean.