Kai's "Old-Fashioned" Recipe Thread

[Jolie Rouge]

BREAD PUDDING FLORENTINE

5 large eggs
4 large egg whites
3 cups skim milk
¼ cup Dijon mustard
salt and pepper to taste
1 (16-oz) loaf day0old French bread, cut into 16 sliced, divided
½ lb. mushrooms, sliced
1 tsp. minced garlic
1 onion, chopped
2 (10-oz) boxes frozen chopped spinach, thawed and squeezed dry
1 Tbs. all-purpose flour
salt and pepper to taste
1 ½ cups shredded reduced-fat Swiss cheese, divided

In a mixing bowl, beat eggs and egg whites with milk, mustard, salt and pepper; set aside.
Place half the bread slices in a 13 x 9 x 2-inch baking dish coated with nonstick cooking spray.
In a skillet coated with nonstick cooking spray, sauté the mushrooms, garlic, and onion until tender.
Add the spinach and flour, stirring to mix well.
Season with salt and pepper to taste.
Spread mixture over bread.
Sprinkle with 1 cup cheese.
Top with remaining bread.
Sprinkle with remaining ½ cup cheese.
Pour egg mixture over casserole and refrigerate 2 hours or overnight. Bake at 350 degrees for 40 to 50 minutes or until puffed and golden.


QUICK AND EASY CORN AND SHRIMP SOUP

1 onion, chopped
1 tsp. minced garlic
1 green bell pepper, cored and chopped
1 (8-oz) package fat-free cream cheese, softened
2 (10 ¾-oz) cans cream of shrimp soup or corn chowder soup or combination
2 (14 ¾-oz) cans cream-style corn
2 cups skim milk
1 (10-oz) can diced tomatoes and green chilies
1 lb. medium shrimp, peeled
sliced green onions, optional

In a heavy large pot, coated with nonstick cooking spray, sauté onion, garlic, and green pepper until tender, about 5 minutes.
Stir in cream cheese.
Add soup, cream-style corn, milk, tomatoes, and shrimp.
Bring to a boil, reduce heat, and cook until shrimp are done, about 10 minutes.
Serve with green onions.
When reheating soup, if too thick, add more milk.


SOUTHWESTERN PASTA

1 (28-oz) can no-salt added whole tomatoes, pureed with their juice
1 onion, chopped
1 ½ tsp. chili powder
½ tsp. cumin
1 tsp. dried oregano leaves
½ tsp. minced garlic
½ tsp. sugar
¼ tsp. ground cinnamon
¼ tsp. red pepper flakes, optional
salt and pepper to taste
1 (16-oz) package rotini
1 (16-oz) can black beans, drained and rinsed
1 (10-oz) package frozen corn
1 (4 ½-oz) can chopped green chilies, drained
1 cup shredded reduced-fat Cheddar cheese, optional

Heat a large pot coated with nonstick cooking spray to medium heat, and add the tomato puree, onion, chili powder, cumin, oregano, garlic, sugar, cinnamon, red pepper flakes, and salt and pepper. Bring to a boil; reduce heat, and simmer, covered, to blend the flavors, 20 to 25 minutes.
Meanwhile, cook the pasta according to package directions, omitting any oil and salt. Drain well.
Stir the black beans, corn, and green chilies into the sauce.
Cook until the corn is crisp-tender, about 5 minutes.
Remove from the heat.
To serve, toss the black bean mixture with the pasta.
If desired, serve with reduced-fat Cheddar cheese.


For Akfatbottomgirl : a variation on the recipe I posted earlier ~

NO BAKE COOKIES

½ cup graham cracker crumbs
2 ½ cups old fashioned oatmeal
1 ½ cups sugar
2 Tbs. cocoa
½ cup skim milk
½ cup margarine
½ cup reduced-fat peanut butter
1 tsp. vanilla extract

In a bowl, combine graham cracker crumbs and oatmeal. Set aside.
In a saucepan, stir sugar, cocoa, milk, and margarine over medium heat until dissolved.
Bring mixture to a boil and cook for 2 minutes.
Remove from heat.
Stir in peanut butter and vanilla until well combined.
Quickly blend in cracker mixture.
Beat by hand for a few minutes or until thickened.
Drop by teaspoonfuls onto waxed paper.
Refrigerate until firm and store in refrigerator.



TROPICAL PIZZA
1 (18-oz) roll refrigerated ready to slice sugar cookie dough
1/3 cup sugar
1 (8-oz) package fat-free cream cheese
1 tsp. coconut extract
1 ½ tsp. grated orange rind
1 cup frozen fat-free whipped topping, thawed
1 (26-oz) jar mango slices, drained
1 (16-oz) can pineapple slices, drained
1 (11-oz) can mandarin orange slices, drained
¼ cup apricot preserves
1 Tbs. orange liqueur, optional
2 Tbs. coconut, toasted, optional

Preheat oven to 350 degrees.
Press the cookie dough into a 12 to 14-inch pizza pan coated with nonstick cooking spray.
Bake for 12 minutes and cool completely.
In a mixing bowl, blend together sugar, cream cheese, and coconut extract until well mixed.
Stir in the orange rind and whipped topping, mixing until smooth. Spread the cream cheese mixture on top of the cooled crust.
Arrange the mango slices around the edge of the iced pizza.
Next, arrange a row of the pineapple slices around the inside of the mango slices.
Arrange the mandarin orange slices to fill the center of the pizza. In a small saucepan or in the microwave, heat the apricot preserves and orange liqueur just until melted.
Spoon the glaze over the fruit.
Sprinkle with the toasted coconut if desired.
Refrigerate until serving.



Georgia's Sugar Cookies

3/4 cup margarine, softened
1 3/4 cups of granulated sugar
2 eggs
4 cups of flour
1 teaspoon baking powder
Dash of salt
1/4 cup margarine, melted
1/4 cup granulated sugar

Cream margarine.
Add 1 3/4 cups sugar gradually, creaming well.
Add eggs. Blend well.
Sift flour together with baking powder and salt.
Add to creamed mixture. Blend thoroughly.
Roll dough into a thin sheet on a board which has been sprinkled lightly with a mixture of two parts flour and one part sugar.
Cut into desired shapes using cookie cutters or pastry wheel.
Place on ungreased cookie sheet.
Brush top with melted margarine.
Sprinkle lightly with 1/4 cup of sugar.
Bake at 400 degrees until edges just begin to lightly brown, about 7 to 8 minutes. Cookies may be stored in tins fro 2 to 3 weeks. Makes 6 to 8 dozen.

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[flute]

Originally posted by jaybird
Get lost?

trust me, If I'd gotten lost, you'd hear about it!
appointment went ok. but right now i'm scared, cus I just saw a spider. (don't know how long I was outside just now staring at the thing)

[jaybird]

Okay. Originally this thread was supposed to be a compilation of really OLD recipes. Here's a couple:

Boiled Flamingo

(an actual 2,000-year-old Roman recipe adapted into modern terms by James Solheim)

Do Not Try This at Home!

1. Scald the flamingo with the feathers still on.
2. Wash it and remove the feathers and other parts not meant for eating.
3. Stuff it with greens, celery leaves, etc., and tie it to keep its shape. Coat it in lard.
4. Boil the bird in a pot of water with salt, dill, and a little vinegar.
5. Put the half-cooked bird in a sauce pan and brown in oil. Add a bunch of leeks and coriander. Add a little broth. Cover and continue cooking.
6. To add color, pour in some grape juice thickened by heating.
7. Crush some spices—pepper, cumin, coriander, laser root, mint, and rue. Moisten them with vinegar.
8. Add dates and some of the juice from the sauce pan. Stir this back into the sauce and simmer.
9. Add flour and cook till thickened. Strain and pour the sauce over the bird.

**The recipe works just as well for parrot.

~*~*~*~*~*~*~*~*~*~*~

Garbage
(don't ask me, actual name of the recipe)

((Middle English))
Take faire Garbage,
chikenes hedes, ffete, lyvers,
And gysers, and wassh hem clene;
caste hem into a faire potte,
And caste fressh broth of Beef,
pouder of Peper, Canell, Clowes,
Maces, Parsely and Sauge myced small;
then take brede, stepe hit
in þe same brothe, Drawe hit
thorgh a streynour, cast thereto, And
lete boyle ynowe; caste there-to
pouder ginger, vergeous, salt,
And a littul Saffereon,
And serve hit forthe.

((Modern English translation))
Take good garbage (chickens' heads,
feet, livers, and gizzards, and wash
them clean; cast them into a clean
pot, and cast fresh broth of beef,
powder of pepper, cinnamon, cloves,
mace, parsley, and sage minced
small; then take bread, steep it
in the same broth, draw it
through a strainer, cast it in, and
let boil enough; throw in
powdered ginger, grape juice, salt,
and a little saffron,
and serve it forth.

[jaybird]

INEXPERIENCED CHILI TASTER

Notes: From An Inexperienced Chili Tester Named FRANK, who had moved to Texas from the East Coast:

"Recently, I was honored to be selected as a judge at a chili cook-off. The original person called in sick at the last moment and I happened to be standing there at the judge's table asking directions to the beer wagon, when the call came. I was assured by the other two judges (Native Texans) that the chili wouldn't be all that spicy, and besides, they told me I could have free beer during the tasting, So I accepted."

Here are the scorecards from the event:
_________
CHILI # 1 MIKE'S MANIAC MOBSTER MONSTER CHILI

JUDGE ONE: A little too heavy on tomato. Amusing kick.

JUDGE TWO: Nice, smooth tomato flavor. Very mild.

FRANK: Holy sh*t, what the h*ll is this stuff? You could remove dried paint from your driveway. Took me two beers to put the flames out. I hope that's the worst one. These Texans are crazy.
_________
CHILI # 2 ARTHUR'S AFTERBURNER CHILI

JUDGE ONE: Smoky, with a hint of pork. Slight Jalapeno tang.

JUDGE TWO: Exciting BBQ flavor, needs more peppers to be taken seriously.

FRANK: Keep this out of the reach of children I'm not sure what I am
supposed to taste besides pain. I had to wave off two people who wanted to give me the Heimlich maneuver. They had to rush in more beer when they saw the look on my face.
_________
CHILI # 3 FRED'S FAMOUS BURN DOWN THE BARN CHILI

JUDGE ONE: Excellent firehouse chili! Great kick. Needs more beans.

JUDGE TWO: A beanless chili, a bit salty, good use of peppers.

FRANK: Call the EPA, I've located a uranium spill. My nose feels like I have been snorting Drano. Everyone knows the routine by now - get me more beer before I ignite. The barmaid pounded me on the back; now my backbone is in the front part of my chest. I'm getting sh*t-faced from all the beer.
_________
CHILI # 4 BUBBA'S BLACK MAGIC

JUDGE ONE: Black bean chili with almost no spice. Disappointing.

JUDGE TWO: Hint of lime in the black beans. Good side dish for fish or other mild foods, not much of a chili.

FRANK: I felt something scraping across my tongue, but was unable to taste it; is it possible to burnout taste buds? Sally, the barmaid, was standing behind me with fresh refills; that 300 lb. b*tch is starting to look HOT, just like this nuclear waste I'm eating. Is chili an aphrodisiac?
_________
CHILI # 5 LINDA'S LEGAL LIP REMOVER

JUDGE ONE: Meaty, strong chili. Cayenne peppers freshly ground, adding
considerable kick. Very Impressive.

JUDGE TWO: Chili using shredded beef, could use more tomato. Must admit the cayenne peppers make a strong statement.

FRANK: My ears are ringing, sweat is pouring off my forehead and I can no longer focus my eyes. I farted and four people behind me needed paramedics. The contestant seemed offended when I told her that her chili had given me brain damage. Sally saved my tongue from bleeding by pouring directly on it from a pitcher. I wonder if I'm burning my lips off? It really p*sses me off that the other judges asked me to stop screaming. Screw those rednecks!
_________
CHILI # 6 VERA'S VERY VEGETARIAN VARIETY

JUDGE ONE: Thin yet bold vegetarian variety chili. Good balance of spice and peppers.

JUDGE TWO: The best yet. Aggressive use of peppers, onions, and garlic. Superb.

FRANK: My intestines are now a straight pipe filled with gaseous, sulfuric flames. I sh*t myself when I farted and I'm worried it will eat through the chair. No one seems inclined to stand behind me except that sl*t Sally. She must be kinkier than I thought. Can't feel my lips anymore. I need to wipe my *ss with a snow cone!
_________
CHILI # 7 SUSAN'S SCREAMING SENSATION CHILI

JUDGE ONE: A mediocre chili with too much reliance on canned peppers.

JUDGE TWO: Ho hum, tastes as if the chef literally threw in a can of chili peppers at the last moment. I should take note that I am worried about Judge Number 3. He appears to be in a bit of distress as he is cursing uncontrollably.

FRANK: You could put a grenade in my mouth, pull the pin, and I wouldn't feel a d*mn thing. I've lost sight in one eye, and the world sounds like it is made of rushing water. My shirt is covered with chili which slid unnoticed out of my mouth. My pants are full of lava-like s*** to match my d*mn shirt. At least during the autopsy they'll know what killed me. I've decided to stop breathing, it's too painful. Screw it, I'm not getting any oxygen anyway. If I need air,
I'll just suck it in through the 4-inch hole in my stomach.
_________
CHILI # 8 FINAL ENTRY

JUDGE ONE: A perfect ending, this is a nice blend chili, safe for all, not too bold but spicy enough to declare it's existence.

JUDGE TWO: This final entry is a good, balanced chili. Neither mild or hot. Sorry to see that most of it was lost when Judge Number 3 passed out, fell over, and pulled the chili pot down on top of himself. Not sure if he's going to make it. Poor Frank, wonder how he'd have reacted to a really hot chili?

((Jolie made me do it, just ask her!))

[the fugative]

Todays Recipies



Wild Boar Roast In Cherry Sauce




3-4lb wild boar roast
1 lg onion
3 cloves
2 carrots
1 lemon
2 bay leaves
salt & pepper
1 cup broth
1 tsp sugar
pinch cinnamon
250 grams sour cherries (canned)
1 slice of white bread
1 glass red wine

Sear meat on all sides and put in roast pan.
Add clove studded onion, sliced carrots, bay leaves, 1/2 of the lemon (sliced) and broth.
Sprinkle roast with salt & pepper, cover and roast at 325° F for 2 1/2 hrs.
Mix grated rye bread, sugar and cinnamon together.
Brush cooked roast with butter and sprinkle on the bread crumb mixture.
Brown under broiler until crusty. In a saucepan, cook cherries until soft with the rest of the lemon (peel only) and white bread.
Force this mixture through a sieve and add red wine.
Add salt, pepper, sugar and cinnamon to taste.
Pour sauce over sliced roast and serve



Capitone, Arrosto o Fritto

To serve 6:

If you plan to grill it:
2 1/2 pounds eel
3 cloves garlic
Salt
Pepper
2 tablespoons olive oil
1 tablespoon vinegar
1/2 a bay leaf per piece eel
If you plan to fry it:
The above
Flour
Salt
A pot of oil for frying
Cut the eel into pieces about 3 inches long, wash them, dry them, and rub them with the garlic. Slip them onto skewers, alternating them with bay leaves. Season them with salt and pepper and drizzle the oil and vinegar over them; let them sit in the marinade for at least an hour.

To make grilled eel:

Grill the pieces over a medium flame for about a half hour, turning them frequently and basting them with olive oil.

To make fried eel:

Do not skewer the pieces, but rather sprinkle them with oil and dot them with pieces of bay leaf. Once they have marinated roll the fish in flour and fry the pieces in moderately hot oil until they are browned and crunchy on the outside. Drain them well on absorbent paper and salt them.



SNIPE


12 snipe split down back
1/4 cup flour
Salt and pepper
4 tbsp. butter
1/2 cup white table wine
2 tbsp. lemon juice
1/4 cup blanched, sliced almonds

Dust birds in flour seasoned with salt and pepper. Melt butter in a heavy skillet or electric frying pan and saute birds until nicely browned. Add wine and lemon juice. Cover and continue cooking slowly for 15-20 minutes. Add almonds and cook for 5-10 minutes longer or until birds are fork tender. (Allow 4 snipe per serving.)

[Jolie Rouge]

Hey, Fugie : ever been on a "snipe hunt" ?

[flute]

Muahahahahaha

[Jolie Rouge]

Beer Cheese

2 - 3 cloves garlic, minced
1 Tbsp. Worcestershire sauce
1 tsp. hot sauce
1/2 tsp. dry mustard
1/2 tsp. salt
1 cup beer
4 cups sharp cheddar cheese, grated

Combine garlic, Worcestershire sauce, hot sauce, mustard and salt and beat with a hand mixer until smooth.
Blend in beer and add cheese one cupful at a time and beat until smooth.
Place cheese in a container and cover and refrigerate overnight before serving.
Serve with crackers or crisp bread.



Minestrone Soup

1 quart water
1 cup dried great northern beans
3 Tbsp. olive oil
1 onion, diced
2 cloves garlic, minced
1/2 cup turnip, diced
2 cups leeks, diced
2 tomatoes, seeded and diced
2 zucchini, diced
4 carrots, thinly sliced
4 stalks celery, thinly sliced
2 potatoes, diced
2 cups cabbage, shredded
6 cups beef broth
1 Tbsp. tomato paste
1/2 cup macaroni
Salt and pepper to taste

Bring water to a boil and add beans.
Allow beans to boil for a couple of minutes and remove from heat and let soak for about 1 hour.
Return beans to heat and bring to a second boil.
Cook for 1 hour or until beans are tender.
Drain beans but reserve 2 cups of the liquid.
Heat oil in a large stockpot and saute onion and garlic until tender, add remaining ingredients including reserved bean liquid and bring to a boil.
Reduce heat and simmer for 30 minutes or until vegetables are tender. Stir in cooked beans and serve.



Spoon Bread

1 cup milk
1/2 cup yellow cornmeal
1/4 tsp. salt
1/4 cup butter
3 eggs, separated

Heat milk in a saucepan until small bubbles form.
Add cornmeal and stir until smooth and thick but do not allow mixture to boil.
Add salt and butter and continue stirring.
Add egg yolks and beat them into the mixture.
Beat egg white in a separate bowl until peaks form.
Gently fold egg whites into cornmeal mixture.
Pour batter into a lightly greased 6 x 8 inch baking dish and bake for 40 minutes at 375 degrees.



Baked Apples

6 large apples
1 cup sugar
2 cups water
1 cinnamon stick
1/4 cup butter, melted
1/2 tsp. ground nutmeg
1/3 cup walnuts
1/2 cup raisins

Core each apple within 1/2 inch of the bottom.
Place apples in a lightly greased baking dish.
Combine sugar, water and cinnamon stick in a saucepan and boil for 8 - 10 minutes until mixture becomes a syrup.
Combine butter, nutmeg, walnuts and raisins and stuff the center of each apple.
Pour the syrup over the apples and bake at 375 for 45 minutes.
Serve warm.

[Jolie Rouge]

Jaybird :

Boiled Flamingo

Just where am I supposed to get one of these ? Drive over to the ZOO and see if they have any to spare ? HHMM...

((Jolie made me do it, just ask her!))

Oh, Yeah, I "MADE" her do it ..... Why do I get blamed for things; sweet innocent little ole ME ....

[the fugative]

Originally posted by Jolie Rouge
Hey, Fugie : ever been on a "snipe hunt" ?

But of Course!!

[jaybird]

~does a mental forehead smack~

SNIPE. SNIPE. I thought you said TRIPE! I was NOT even reading those recipes in their entirety (sorry Fugi) and I'm like..."how do you hunt tripe?"

Maybe I need some sleep...