Kai's "Old-Fashioned" Recipe Thread

[MsLynn]

these aren't helping me on my diet any, lol gonna have to by a new ink cartridge and paper for my printer, lol

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[flute]

TY jolie

[flute]

Last night's dinner (and today's lunch)

Breakfast pizza

1 pakg jimmy dean fresh taste fast sausage patties (crumbled)
1 tube refrigerated crescent rolls.
5 eggs, beaten
1/4 cup milk
salt & pepper to taste
1 cup frozen hash brown potatoes, thawed
1 Cup sharp cheddar cheese, shredded

Separate dough into eight triangles. Place on greased 12" pizza pan with points toward the center. Press over bottom & up sides to form a crust & seal perforated seams together. Mix eggs, milk, salt & pepper & pour onto crust. Spoon sausage over top. Sprinkle with potatoes. Top with cheddar cheese. Bake in 375 oven for 30 minutes.

(I only cooked it for about 20 minutes)


Tonight's dinner

Chicken Casserole

4 chicken breasts
1 can cream of chicken
1/2 can milk
1 box stove top stuffing
3 slices american cheese
swiss cheese, shredded

Make stuffing according to box directions. Place chicken in bottom of pan. Spread cheese over chicken. Add stuffing & cover with soupn & milk. Bake at (not preheated) 375 for 1 hour.

Is GREAT with mashed taters.

[the fugative]

Todays Recipies



Birds' Nest Pudding



6 tart green apples, peeled and cored
1 cup brown sugar
1/4 teaspoon ground nutmeg
3 egg whites
3 egg yolks
1 cup milk
1 teaspoon maple flavored extract
1 cup all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking powder
1/2 teaspoon salt

1/2 cup confectioners' sugar
1/4 teaspoon ground nutmeg
1 pint heavy cream


Directions
Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish.
Place apples in prepared dish. Stuff the core of each apple with brown sugar, pressing down slightly. Reserve any remaining sugar. Sprinkle all the apples with the 1/4 teaspoon nutmeg. Place dish in preheated oven to start baking while the batter is prepared.
Beat egg whites until stiff. In a separate bowl, beat yolks until they change color. Stir milk and maple flavoring into beaten yolks. In a third bowl, combine flour, cream of tartar, baking powder, salt and any remaining brown sugar until well mixed. Pour flour mixture all at once into egg yolk mixture and stir until smooth. Fold beaten egg whites into yolk batter.
Remove apples from oven and pour batter evenly over and around apples.
Bake in preheated oven 45 to 60 minutes more, until crust has browned. Turn each apple, surrounded by some fluffy crust onto a plate and serve at once with sweetened cream.
To make sweetened cream: Stir confectioners' sugar and 1/4 teaspoon nutmeg into heavy cream.




Hungarian Sour Cherry Soup


2 cups water
1 pound fresh sour cherries, washed and pitted, reserving pits *
2 cloves
small piece of cinnamon stick
1/3 cup dry red wine *
juice of 1/2 lemon
1/3 cup superfine sugar (just whirl regular sugar in a blender or food processor)
pinch of salt
1 egg yolk
1/3 cup light cream
Garnish: sweet cream

Bring the water to boil in a saucepan and stir in cherries, then reduce heat. Wrap the cherry pits in cheesecloth, pound them a couple times to break the stones, put the cloves and cinnamon stick into the cheesecloth too, then tie up and add to the pot. Stir in the wine, lemon juice sugar, and salt. Cook for 10 minutes. Dip out half the cherries and reserve, then puree the rest of the soup. Return the reserved cherries to the soup and bring the soup to a simmer. Mix the egg yolk into the cream and whisk into the soup, stirring til it thickens. Don't reboil! Let the soup cool, then remove the spice bag and refrigerate.

When ready to serve, ladle into bowls and splash each portion with cream.

*Substitutions:
2 1-pound cans of sour, pitted cherries, undrained for fresh cherries
1/4 cup tawny port or cream sherry for red wine







Nectarine Summer Soup



1½ pounds fresh ripe nectarines, cut up (about 6 of them--don't bother peeling)
1 cup orange juice
1/2 cup dry white wine (vermouth is good)
1/4 teaspoon tabasco sauce
1/2 Tablespoon balsamic vinegar
salt] and white pepper to taste
2 Tablespoons fresh cilantro, minced
Garnish: 1 cilantro leaf per serving

Puree the nectarines in a blender with the orange juice, wine, tabasco, and balsamic vinegar. Taste for seasoning. Add cilantro and pulse a few times to chop into a nice texture. Chill until ready to serve.

When ready to serve, pour into small bowls--nested glass bowls with shaved ice would be nice--top each with a cilantro leaf, and serve.



Lentil Soup with Apple Smoked Bacon

2 ounces small diced apple-smoked bacon
1 small carrot, diced (4 ounces)
1 small onion, diced (4 ounces)
1 stick celery, diced (2 ounces)
1 cup dried lentils
1 1/2 cups water
1 1/2 cups chicken stock
2 bay leaves
1/4 tsp crushed red pepper
3 springs fresh thyme
Salt, to taste

In a sauce pot on medium heat, saute the apple smoked bacon until crisp. Remove from pot. Saute the carrots, onion, and celery until soft. Add the lentils and mix together. Add the water and stock and bring to a boil. Reduce heat to a simmer. Add back the bacon, together with bay leaves, crushed red pepper, and thyme. Simmer until lentils are soft but still hold their shape. Pour through strainer and save liquid. Take half the lentil mixture and puree it. Add it back to the liquid lentil mixture. Season with salt and pepper.



JayBird I'M going to mail a package to you tomorrow
Secret pal watch your mail HEH HEH

[jaybird]

Especially for Fugie (((( ))))

I'd post dahubby's recipe, but I don't think they have it written down, it's top secret!

Boudin Blanc


In Louisiana, boudin blanc (or "white boudin") is a wonderful Cajun sausage stuffed with pork and rice. It's one of those food products that originated in frugality; the rice was meant to stretch the meat. Now, it's a unique and delicious treat all itsw own. (There's another style of boudin called "boudin blanc" in France, but it's very different. This is Cajun boudin.)

If you've ever driven through southwest Louisiana and seen the ubiquitous signs that say "HOT BOUDIN", this is what they're talking about. In Acadiana, this is almost like fast food (although fantastic fast food); you can get a piece of hot boudin at the grocery store, at a gas station, at little stands by the side of the road. Boudin rouge, or "red boudin", is a blood sausage, by the way. Boudin rouge is very good, but it must be very fresh, and is getting more difficult to find.


Pork and stock:
3 pounds boneless pork butt or shoulder, in large chunks
1 onion, cut into 8 pieces
3 ribs celery, chopped
2 bay leaves
Stems from one bunch parsley
1 teaspoon black peppercorns, cracked
1 pound pork liver, sliced about 1/2-inch thick
4 slices bacon
2 medium yellow onions, chopped
2 bunches green onions, chopped (keep white parts and green parts separate)
1 tablespoon garlic, finely minced
3 cups raw long grain rice
4 tablespoons parsley, finely chopped
2 tablespoons salt
1 tablespoon cayenne pepper
2 teaspoons freshly ground black pepper
2 teaspoons white pepper

Place the pork and the rest of the stock ingredients in a saucepan, and the pork liver in a separate saucepan. Cover with water (at least 4 quarts), then bring to a boil. Reduce heat, skim and simmer until tender, about 1 hour, skimming as necessary. Remove the meat, discard the vegetables and strain the stock. Continue to boil the stock until it's reduced to about 2 quarts. Remove enough of the stock to have enough liquid to make rice, and cook the rice in the pork stock. Reserve the leftover pork stock, at least 1 pint.
Cook the bacon until crisp, remove it and use it to snack on while you're making the rest of the boudin. Add the onions, green onion bottoms and garlic to the drippings and sauté for a few minutes until the onions are translucent, then add the liver. Cook until the liver is tender. Add about 1/2 cup of pork stock to the pan, and cook for 10 more minutes, until much of the pork stock is reduced.

Put the pork, liver and vegetable mixture through a meat grinder with a coarse disc, or grind it coarse in a food processor. Transfer the mixture to a large bowl and mix in the green onions bottoms, parsley, salt, peppers and cooked rice. Adjust seasonings. If it seems too dry, add a little bit more pork stock. It should be moist, but not runny.

For traditional boudin, stuff into sausage casings. Boudin links are generally about a foot long. You can also serve it out of the casing as a rice dressing.

Most gas stations have forsaken their crock pots and now heat boudin in the microwave, which does a good job but doesn't get the casing crispy. I don't like rubbery sausage casing, I like to eat it along with the sausage; when it's rubbery I tend to squeeze the boudin out and throw the casing away. Here's how I like to heat and serve boudin -- place in a 350°F oven for 10-15 minutes, until the boudin is heated through and the skin is crackly. Serve hot, with crackers and beer.

If you want to try a "fancy" boudin presentation, try something that Café des Amis in Breaux Bridge does for an appetizer: take two triangles of puff pastry, and place about 1/3 to 1/2 cup boudin (outside the casing) on one; seal it over with the other pastry triangle, making sure the edges don't leak. Brush the top with a little beaten egg and bake at 350°F until the pastry is puffed and golden brown. Drizzle with Steen's Louisiana cane syrup, some pepper jelly and a little Creole mustard, and garnish the plate with finely diced red, green and yellow bell peppers.

JOLIE>>>How do you serve your boudin down there? We grill ours...

[Jolie Rouge]

Great minds DO think a like; I was looking for a boudin recipe too. I found a collection by one of my FAVORITE local chef's Holly Clegg (if you can find one of her books - get it ! She is a very nice person, used to shop at the grocery store where I worked. When I was pg w/ Matt, she would bring me healthy treats for snacks from the cook book she was developing then, brought me a baby gift, AND sent flowers to the hospital...)

Holly Clegg
Cranberry & White Chocolate Treats
1 1/3 cups graham cracker crumbs
2 Tbs. Sugar
5 Tbs. Margarine or butter, melted
1 cup dried cranberries
1/3 cup white chocolate chips
1/3 cup chopped walnuts
½ cup natural wheat and barley cereal
1 (14-ounce) can fat-free sweetened condensed milk

Preheat oven to 350 degrees. In a 13 x 9 x 2-inch baking pan, mix graham cracker crumbs, sugar, and margarine; press along bottom of pan.
Sprinkle cranberries, white chocolate chips, walnuts, and cereal evenly over graham cracker crust.
Pour sweetened condensed milk over top. Bake for 25 minutes or until bubbly.


Snack Mix
3 Tbs. Sesame oil
3 Tbs. Honey
1 Tbs. Soy sauce
½ tsp. Garlic salt
½ tsp. Onion powder
4 cups crispy wheat cereal squares
6 cups mini pretzels
1 cup soy nuts
1 cup dry roasted peanuts
1 cup candy-coated chocolate pieces

Preheat oven to 250 degrees.
Whisk together sesame oil, honey, soy sauce, garlic salt, and onion powder.
Toss together cereal squares, pretzels, soy nuts, and peanuts in a large bowl.
Drizzle oil mixture over cereal mixture, tossing gently to coat. Scatter mixture on a foil-lined jelly-roll pan and bake for 25 minutes, stirring often to prevent too much browning.
Turn off oven and let cereal stay in oven for 1 hour to continue crisping.
When cool, toss with the chocolate candies.
Store in an airtight container for up to one week.


Strawberry Bread
2 cups all-purpose flour
¾ cup sugar
1 ½ tsp. baking powder
½ tsp. baking soda
1 large egg
1 large egg white
1/3 cup margarine or butter, melted
1/3 cup cranberry-strawberry juice
2 tsp. grated lemon rind
1 ½ cups strawberries, hulled and coarsely chopped

Preheat oven to 350 degrees. Coat a 9 x 5 x 3-inch loaf pan with a nonstick cooking spray.
In a large bowl, mix flour, sugar, baking powder, and baking soda. Beat egg and egg white slightly in a small bowl; stir in margarine, juice, and lemon rind.
Add to flour mixture, stirring until well combined.
Stir in berries.
Pour batter into prepared pan.
Bake for 50 to 60 minutes until pick inserted in bread comes out clean; cover loosely with foil if it browns too fast.
Remove from pan to a wire rack to cool completely.


Crawfish Dip
¼ cup light margarine
¼ cup flour
2 cloves garlic, minced
1 bunch green onions, chopped
1 small onion, chopped
1 (10 3/4 -ounce) can 99% fat-free cream of mushroom soup
1 (10-ounce) can chopped tomatoes and green chilies
1 tsp. Worcestershire sauce
Salt and pepper to taste
1 lb. Crawfish tails, rinsed and drained

In skillet, melt margarine, add flour and mix well.
Sauté all vegetables until tender, stirring constantly, to prevent sticking.
Add mushroom soup and chopped tomatoes and green chilies; mix well. Add seasonings. Gently stir in crawfish tails.
Cook until dip is thoroughly heated.
Serve warm with Melba rounds.


Chocolate Mint Brownies
1 (1 lb. 6.5-ounce) box Sweet Rewards reduced-fat brownie mix
¼ tsp. peppermint extract
3 Tbs. fat-free cream cheese
1 Tbs. margarine
2 cups confectioners’ sugar
½ tsp. peppermint extract
a few drops green food coloring
2 Tbs. margarine, melted
1 Tbs. cocoa
1 Tbs. water

Preheat the oven to 350 degrees.
Prepare the brownie mix according to the package directions adding the ¼ teaspoon peppermint extract.
Pour the batter into a 13 x 9 x 2-inch baking pan coated with nonstick cooking spray and dusted with flour.
Bake according to package directions.
*Do not over bake. *
Remove from oven and cool completely.
In a mixing bowl, beat together the cream cheese, 1-tablespoon margarine, confectioners’ sugar and peppermint extract until smooth. Add a few drops of green food coloring, mixing.
Spread on the baked brownie layer.
In a small bowl, mix together the 2 tablespoons melted margarine, cocoa, and water.
Spread carefully over the cream cheese layer.

JOLIE>>>How do you serve your boudin down there? We grill ours...

My favorite is called "Boudin Balls" ~ cut the links into bite-sized (golfball) pieces. Roll in seasoned breadcrumbs and deep fat fry.
Oh My God Good. Creole like to put sour cream on hers. I like mine plain. I will find a recipe for seafood or crawfish boudin. YUM !

Boudin rouge, or "red boudin", is a blood sausage, by the way. Boudin rouge is very good, but it must be very fresh, and is getting more difficult to find.

It is also called "Blood Sausage". You can't BUY Red Boudin anymore, it is illegal so do to goverment controls and health dept regulations. You have to know someone (whom you trust with your life ~ literally) who is making and is willing to share.

[the fugative]

Todays Recipies


This ones for Jolie (and everyone else) so she understands what Haggis is and JayBirds reaction to it


Haggis


sheep's stomach, thoroughly cleaned
The liver, heart, and lights (lungs) of the sheep
1 lb Beef suet
2 large Onions
2 tb Salt
1 ts Freshly ground black pepper
1/2 ts Cayenne or red pepper
1/2 ts Allspice
2 lb Dry oatmeal (the old-fashioned, slow-cooking kind)
2-3 cups broth (in which the liver, heart and lights were cooked)
What you need: Canning kettle or a large spaghetti pot, 16- to 20 quart size with a lid to fit it; meat grinder; cheesecloth
What to do: If the butcher has not already cut apart and trimmed the heart, liver and lungs, do that first. It involves cutting the lungs off the windpipe, cutting the heart off the large blood vessels and cutting it open to rinse it, so that it can cook more quickly. The liver, too, has to be freed from the rest. Put them in a 4-quart pot with 2 to 3 cups water, bring to a boil, and simmer for about an hour and a half. Let it all cool, and keep the broth.

Run the liver and heart through the meat grinder. Take the lungs and cut out as much of the gristly part as you easily can, then run them through the grinder, too. Next, put the raw beef suet through the grinder. As you finish grinding each thing, put it in the big kettle. Peel, slice and chop the onions, then add them to the meat in the kettle. Add the salt and spices and mix.

The oatmeal comes next, and while it is customary to toast it or brown it very lightly in the oven or in a heavy bottomed pan on top of the stove, this is not absolutely necessary. When the oatmeal has been thoroughly mixed with the rest of it, add the 2 cups of the broth left from boiling the meat. See if when you take a handful, it sticks together. If it does, do not add the third cup of broth. If it is still crumbly and will not hold together very well, add the rest of the broth and mix thoroughly. Have the stomach smooth side out and stuff it with the mixture, about three-quarters full. Sew up the openings. Wrap it in cheesecloth, so that when it is cooked you can handle it.

Now, wash out the kettle and bring about 2 gallons of water to a boil in it. Put in the haggis and prick it all over with a skewer so that it does not burst. You will want to do this a couple of times early in the cooking span. Boil the haggis gently for about 4 or 5 hours. If you did not have any cheesecloth for wrapping the haggis, you can use a large clean dishtowel. Work it under with kitchen spoons to make a sling with which you can lift out the haggis in one piece. You will probably want to wear lined rubber gloves to protect your hands from the hot water while you lift it out with the wet cloth. (You put the dish cloth in the pot only after the haggis is done; you do not cook the towel with the haggis as you would the cheesecloth.)

Note: Even if the butcher has cleaned the stomach, you will probably want to go over it again. Turn the stomach shaggy side out and rinse. Rub it in a sinkful of cold water. Change the water and repeat as many times as necessary, until the water stays pretty clear and handling it does not produce much sediment as the water drains out of the sink.



Yes I have had this and it tastes just as you imagine it would





Keeping with a theme........ more Scottish recipies


Clootie Dumpling


4 oz wholemeal flour
6 oz fine brown breadcrumbs
4 oz beef suet, finely chopped (butter may be substituted)
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cumin
4 oz sultanas (raisins)
4 oz currants
2 tablespoons black treacle (Molasses)
2 eggs
1 large cooking apple
Juice and zest of one lemon
Fresh orange juice to mix
A square of cotton or linen cloth, about 22 inches square,


Boil the cloth for a few minutes and then spread it out on a table (use tongs etc. to prevent burning yourself). quickly sprinkle with about a tablespoonful of wholemeal flour and toss the flour to coat the main centre of the cloth quite thickly.
Stir the treacle into the eggs and then place into a bowl with all the other ingredients and mix to a stiff consistency with a little water. Place in the centre of the cloth. Bring up the edges and tie with a string, leaving a little space for expansion due to the inclusion of the baking powder. Hold the tied ends and pat the cloth into a round shape.
Place the pudding into a pot of boiling water, which should come halfway up the side. Cover and simmer gently for 4 hours. Occasionally check and top up the water if necessary.
Once the pudding is cooked plunge it into cold water for about one minute to release it from the cloth. Remove the pudding to a bowl and untie, cover with a plate and reverse it. Peel off the cloth and place the pudding into a hot oven to dry off the skin.
Serve hot with any accompaniment to like (custard, brandy butter etc.). Any left-over Clootie dumpling may be sliced and fried, alternatively wrap in foil and re-heat in an oven (if re-heating in a microwave oven do not wrap in foil).




These are actually pretty tasty


Cranachan


2 oz medium oatmeal.
10 fl oz fresh double cream.
3 tablespoons heather honey.
3 tablespoons good whisky.
12 oz fresh raspberries.



Toast the oatmeal under a grill, turning ocassionally with a spoon, until it is golden brown. Allow to cool.
Whip the cream until stiff and then mix in the honey, whisky and oatmeal.
Layer the raspberries with the cream mixture in four tall glasses, cover withy cling film and refrigerate.
Allow to come to room temperature for 30 minutes before serving and then decorate with a few raspberries.


Marmalade Pudding


4 oz breadcrumbs
2 cups milk
2 eggs
2 oz caster sugar (white vanilla sugar)
2 tbsp orange marmalade

Bring milk to boil and pour over breadcrumbs. Leave until cool. Separate eggs and beat the yolks with the caster sugar. Add the marmalade and stir into the bread and milk. Beat the egg whites until stiff and stir lightly into the mixture. Butter a pudding basin and pour in the mixture. Steam for 2 hours. Serve with custard.

[jaybird]

GAAAAAAAAAAAH!

Turn the stomach shaggy side out

After reading your haggis recipe, that's exactly what just happened here...

Jolie>>>My dad used to eat blood sausage on occasion. ~shudders~ And my grampa used to work at the stockyards. When they killed a pig (only pigs, not cattle) they would slit their throats and take cups and fill them with the fresh, warm blood...

Fugi>>>If I could figure out HOW to keep it frozen, I'd send you a couple links of boudin to try.

[flute]

Originally posted by jaybird
When they killed a pig (only pigs, not cattle) they would slit their throats and take cups and fill them with the fresh, warm blood...

*HURL*

[the fugative]

jaybird--

My dad used to eat blood sausage on occasion. ~shudders~ And my grampa used to work at the stockyards. When they killed a pig (only pigs, not cattle) they would slit their throats and take cups and fill them with the fresh, warm blood...

flute --

*HURL*

LOL@Flute, JayBird been there and done that but we have had this discussion before
boudin Sounds interesting some time/day I will try it

[jaybird]

Fugi>>>I promise boudin's MUCH better than haggis!

HEY flute, how'd your trip up here go today? Get lost?