Kai's "Old-Fashioned" Recipe Thread

[the fugative]

Grouper should work, I don't know about Red Snapper it should work too.
Blue Gills are same as sunnies, didn't work for me, Never tried crappies they should be fine though. I've only used freshwater fish for this recipie. But Ocean fish my guess would be Grouper or Sole would work best.
Red Snapper I would try with Asparagus rather than Broccoli.

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[jaybird]

Fugie>>>The asparagus sounds wonderful. I'm going to the farmer's market tomorrow to see how pitiful the 'fresh' asparagus is this time of year. If not, I'll use the broccoli and the grouper. Thinking I'm going to make this Thursday night for dinner. If I'm not on here posting Friday, IT'S ALL YOUR FAULT!

((I'm actually going out of town Friday afternoon for the weekend to visit my dot in Indiana. So you won't know until Sunday night at the earliest if you poisoned me or not))

[jaybird]

FUGIE>>>Quick. I need a laugh. It's one of those nights. Post an outrageous recipe for me!

[the fugative]

Today' Recipies



Just for JayBird
(Themed based from another thread)




Weinie Pizza



1 lb weinies
1 lb sharp cheddar
1 tsp oregano
2 packages english muffins
olive oil

Grind Wienies and Cheese together. Add oregano, split english muffins in half and brush insides with olive oil. Glop mixture on muffins. Bake at 400 degrees for 10 minutes.



Weinie Surprises



1 package weinies
3 potatos
1 lb bacon
1 onion, finely chopped
american cheese, slices


Boil Weinies, Boil potatos & mash. Add raw chopped onions & a little milk. Cut and Stuff Weinies with potato mixture. Place strip of cheese in middle of each slit Weinie, Wrap each in a slice of bacon, so that the center mixture (stuffing) will not ooze out. Broil until bacon is done.



Weinie Bean Bake



1 ea 10 oz package of lima beans, cooked & drained
1 lb can pork & beans
1 lb can Kidney beans, drained
1/2 cup chili sauce
1/4 molasses
1 tsp dry mustard
1/2 tsp worcestershire sauce
1/2 envelope onion soup mix
1 lb weinies, bobbited (cut) into 1 inch pieces


combine 1st 3 items. Add remaining items. Put into 2 qt casserole. Bake covered at 350 degrees 1 hour. Uncover bake 30 min more.








Liver Pudding


1 pound Calves Liver
1 cup rice, boiled in milk
1/2 cup butter
salt & pepper

Boil about 10 minutes, put through grinder. Add butter, salt & pepper to taste. Put in casserole & bake for 20 minutes.




more tomorrow

[Jolie Rouge]

CRISSCROSS BABIES COOKIES:

1/4 cup softened butter or margarine
1/2 cup sugar
1 egg
2 TBSP milk
1/2 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp salt
2 1/4 cups oatmeal infant cereal

Cream butter and sugar together.
Add egg and other ingredients; mix until well blended.
Chill dough for several hours.
Form dough into small balls and place 1" apart on greased baking sheets.
Flatten dough with the tines of a fork.
Bake at 350 for 15 minutes or until lightly browned.
Cool on a cake rack.
Makes 2 dozen cookies.
1 cookie supplies 15% of the iron your baby needs.

TEETHING BISCUITS:

2 TBSP shortening
1/3 cup sugar
1 egg
1 tsp baking powder
1/4 tsp salt
1 1/2 tsp vanilla extract
1 tsp water
1 1/2 cups Oatmeal infant cereal

Cream shortening and sugar together.
Add egg and other ingredients.
Knead well until smooth.
Pat into rectangle (12 x 2 1/2).
Cut into 12 (1 inch) bars.
Smooth edges so they will not be sharp; place on ungreased baking
sheet.
Bake at 300 for 45 min or until golden brown.
Store in uncovered container overnight before serving.
Makes 12 biscuits.
1 biscuit supplies 25% of the iron your baby needs.

[Jolie Rouge]

Seafood Stuffed Potatoes
Prep: 20 minutes COOK: 25 minutes Makes 6 servings

6 medium baking potatoes
6 slices bacon, cut in small pieces
1/3 cup minced onion
1/3 cup milk
1 egg, beaten
1/4 teaspoon sweet paprika
2 tablespoons butter
1 pound chopped crawfish or shrimp ( can also substitute those KRAB
flakes made from whitefish - but that is just short of blasphemy around here ... LOL )
buttered bread crumbs

Directions:
Bake potatoes, remove from oven and split lengthwise into halves.
Scoop out potatoes and mash with milk, egg, paprika, and butter.
Fry bacon until soft, add onion, cook until bacon is crisp.
Add clams and saute' one minute.
Fold into mashed potatoes.
Refill shells.
Top with buttered bread crumbs.
At this point, potatoes can be refrigerated for up to 3 days, tightly
wrapped, or frozen for 1 month.
Bake unfrozen at 350 for 25 minutes or frozen at 350 degrees for 45
minutes.
-------------------------------

Shrimp Creole
from River Road Recipes II... A Second Helping
-------

1/4 cup flour
1/4 cup bacon grease
1-1/2 cups chopped onions
1 cup chopped green onions
1 cup chopped celery, with leaves
1 cup chopped bell pepper
2 cloves garlic, minced
One 6-ounce can tomato paste
One 16-ounce can chopped tomatoes with liquid
One 8-ounce can tomato sauce
1 cup water
5 teaspoons salt
1 teaspoon pepper
1/2 teaspoon red pepper, optional
Tabasco sauce to taste
2 to 3 bay leaves
1 teaspoon sugar
1 teaspoon Worcestershire sauce
1 tablespoon lemon juice
4 pounds peeled, deveined, raw shrimp
1/2 cup chopped fresh parsley
2 to 3 cups cooked rice

In a large, heavy roaster, make a dark brown roux of flour and bacon grease.
Add onions, green onions, celery, bell pepper and garlic.
Saute until soft (20 to 30 minutes).
Add tomato paste and mix this well with vegetables.
Add tomatoes and tomato sauce, water, salt, pepper, red pepper, Tabasco sauce, bay leaves, sugar, Worcestershire sauce and lemon juice.
Simmer very slowly for 1 hour, covered, stirring occasionally.
Add shrimp and cook until done, 5 to 15 minutes.
This should sit awhile. It is much better made the day before.
If made the day before, reheat but do not boil. Simmer.
Freezes well.
Add parsley just before serving.
Serve over rice.

SERVES 10


Hey, Jaybird, You think you gonna make it down to the Mardi Gras ?

[jaybird]

Ahahahahagaspahahahaha Thank youahahahahahaha fuhahahahagie, I reahahahahahahally needed thahahahahahahat ahahahahahaha.
~gasps, wipes tears from face~

And I'm not SAYING a word about grinding and boiling and stuffing weinies. NOT ONE WORD.

~thinks: sounds kinky to me~

[jaybird]

Might I add Mr. Fugative, that those recipes sound thoroughly disgusting. I refuse to eat weiners. Nasty.

[jaybird]

CRIPES!
I did it again, didn't I?

My slip showing?


I refuse to eat frankfurters, hotdogs, tubesteaks stuffed with Lord knows what they scraped off the butcher room floor.

There. Is that better?
~gets shovel, starts digging herself out~

NO. I'm NOT blushing. I did that once already this year.

[the fugative]

YUP

[Jolie Rouge]

Family Recipe for Pralines....


Pecan Pralines
Pralines are a traditional candy I remember from my childhood. My grandmother made them during the Thanksgiving and Christmas holidays. The following is my Grandmother's recipe with the technique I have learned through trial and error. I hope you enjoy making them.

Ingredients:
3 cups sugar , separated into one lot of 2 ¼ cups and another of ¾ cup
2/3 stick of butter
2 teaspoons vanilla extract
5 oz can of evaporated milk
water
2 ½ cups pecan halves

Technique:
5 quart cast iron Dutch oven
medium cast iron skillet
two wooden stirring spoons
waxed paper and towel or plastic food wrap
cup of ice water or candy thermometer

1. In preparation for receiving the candies, lay out two strips of either waxed paper or plastic wrap, each about 30 inches long, on a table or counter top. If using waxed paper, put a towel, newspaper, or paper towels underneath. Waxed paper without a barrier underneath will stick to the table top when the hot candies are placed on it. Plastic wrap doesn't need to be isolated from the table top, but it's more difficult to handle and wads easily when dropping the candies. I prefer waxed paper.

Place a hot pad near the waxed paper strips. You will need to set the hot pot of candy on the pad while the candies are being dropped.

2. Pour evaporated milk into a measuring cup. Add sufficient water to make one measured cup of liquid; combine with 2 ¼ cup sugar in the Dutch oven. Stir frequently over medium low heat until mixture boils.
Turn heat down to low, stirring occasionally.

3. Put remaining ¾ cup sugar into skillet. Caramelize the sugar over high heat. This step determines the flavor of the finished candy.
Be careful as the caramelized sugar is extremely hot and sticky. Avoid being interrupted by the phone or by kids.
As the sugar is heating, stir very frequently. At some point the sugar will begin to melt and form small clumps; stir constantly. Crush large lumps with the edge of the wooden spoon. Expect the sugar to begin smoking and darkening when most of the sugar has melted. The color of the melted sugar indicates the character of the candy: a light color gives a delicate flavor, an orange hue increases the caramel flavor. Work quickly; the melted sugar will be darkening rapidly. Do not let it darken past a bright orange. Pour into the Dutch oven; expect the combination to boil vigorously.

4. Continue cooking over low heat. Stir constantly until caramelized sugar is completely blended in.

5. Cook until soft ball stage is reached using either thermometer or by testing a couple of drops in ice water.

6. Remove from heat. Add pecans, butter, and vanilla. Expect the vanilla to boil and splatter.

7. Stir vigorously, exposing the candy to as much air as possible. Make sure the butter is completely melted and blended into the candy. The candy will have lightened in color by this point. Continue stirring for approximately 30 seconds.

8. Set the pot on the hot pad near the waxed paper. Drop by spoonfuls onto the waxed paper. Stir the pot occasionally during this process to keep the pecans well distributed.

9. Let the candies cool and carefully remove from the paper or plastic.


Additional comments:
1. Using cast iron pots will lessen the chances of scorching the candy. I like the 5 quart size because the mixture can boil over when the caramelized sugar is added into a smaller pot.

2. Wooden spoons are preferred. They're strong and are poor conductors of heat. This minimizes the tendency of the caramelized sugar to stick to the spoon.

3. While dropping the candies, expect to dribble some on the table.

4. Soak pots and spoons in hot water for an hour or so to clean.

5. Kids like to scrape left over candy from the pot once it has cooled.

6. If the candies refuse to harden, let them sit for several hours or overnight. This happens occasionally.

7. Margarine can be substituted for butter and walnuts for pecans. (But butter is better.)

8. Pralines are high in saturated fat and calories. I have found two ways of lessening the negative health impact. The first is to think about how much work they are to make and how expensive pecans are.
I can generally talk myself out of making them. The second is to only make them for gatherings of family and friends.