Kai's "Old-Fashioned" Recipe Thread

[the fugative]

Tapioca, Orange And Jelly (Cold) Recipe



4 tablespoons tapioca, washed

2 oranges, peeled, seeded, chopped

1/2 cup jelly, any kind (I like strawberry with this)

1/3 cup sugar

3 cups water

Boil the water, sugar and tapioca together, until tapioca is clear and has practically absorbed the water, about 30 minutes. Add the chopped oranges and the jelly. Boil for 1 minute.Serve when cool.

ENGLISH PLUM PUDDING

Four cups of flour, one cup of sweet milk, one-half cup of sugar, one half cup of molasses, three-fourths cup of chopped suet,one cup of raisins, one-half cup of currants, one small teaspoonful of salt, one heaping teaspoon of cinnamon, one heaping teaspoon of cloves, one-half a nutmeg, and one teaspoon of soda; steam three hours. This can be kept any length of time. When ready to use, cutoff slices and steam one-half hour.


ALMOND COOKIES:


2-1/2 cups unbleached all purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg
1-1/2 teaspoons almond extract
35 blanched almond halves
12 blanched almonds, ground to a powder
1 egg yolk, beaten with 1 teaspoon water

DARK CHOCOLATE GLAZE:

8 ounces semisweet chocolate chips
1/2 teaspoon solid shortening


WHITE CHOCOLATE GLAZE:

8 ounces white chocolate chips
1/2 teaspoon solid shortening

Sift together the flour, baking powder and salt. Set aside.


Process the butter in a food processor until lightened. Add the sugar and beat until smooth. Process in the egg, almond extract and ground almonds. Add the dry flour mixture and process all ingredients until mixed. Form the dough into a ball (if it seems stiff and dry, add a few drops of water). Cover and refrigerate 1 hour.


Preheat the oven to 375 degrees F. Grease several baking sheets and set aside.


Work with a small portion of dough at a time, refrigerating the remainder until ready for use. Pull off some dough and roll it into 1-1/2 inch balls. Place the dough balls on each baking sheet about 2-1/2 inches apart. Dip a glass in water and flatten the balls into 2-inch rounds. Using your finger, press an indentation in the center of each cookie, then place a whole almond in the depression.


Brush each cookie with the egg yolk and water mixture. Bake 12 to 14 minutes, or until the cookies become golden. Let the cookies sit for 3 minutes, then remove to a wire rack to cool.


When the cookies have cooled, divide them into two batches. Heat the dark chocolate over hot, not boiling water, using a double boiler. Stir it constantly and allow it to melt slowly, incorporating the shortening as you stir. Dip one batch of the cookies into the dark chocolate glaze, stopping just below half way. Scrape off the excess chocolate from the bottom of the cookie, then set the cookies on a wire rack to cool. Repeat the process with the white chocolate and the other batch of cookies. It will take about 45 minutes for the glaze to set up. If desired, place the cookies in the refrigerator to speed up the process.

This recipe makes 33 cookies,

[Advertisement]

[Jolie Rouge]

Hhhmm ~ I always wondered about plum pudding ....


Something nice & restful for Jaybird ....

. RELAXATION BATH SALTS

Bath salts turn an everyday bath into a therapeutic experience. Try this simple recipe to create a healing herbal bath for yourself or as a thoughtful gift for a friend.

You'll Need:
2 c. sea or Epsom salts
6 drops lavender essential oil
4 drops orange essential oil
3 drops ylang-ylang essential oil
2 drops clary sage essential oil
Miscellaneous items: large mixing bowl, large metal spoon, sealable bag or tightly covered container

This recipe yields 2 c. of salts.

Mix all the ingredients together in the mixing bowl.
**Note: Make sure the oils are well mixed with the salt to avoid skin irritation.
Place the salts in a sealable plastic bag or container until you want to use them.

To use, sprinkle approx. 1/4 c. (or more, if desired) in your bath.
**Note: Do not use if you have open wounds, as the salt will sting.

[Jolie Rouge]

Fugie & Flute ~~ Thank you for the recipes ! I knew I could count on ya'll


TIPS THAT WORK

Flies or bees bothering you? Spray them with hairspray and they will take a quick dive.

Sealed envelope - Put in the freezer for a few hours, then slide a knife under the flap. The envelope can then be resealed. (hmmmmmm...)

Use Empty toilet paper roll to store appliance cords. It keeps them neat and you can write on the roll what appliance it belongs to.

For icy door steps in freezing temperatures: get warm water and put Dawn dishwashing liquid in it. Pour it all over the steps. They won't refreeze.

Crayon marks on walls? This worked wonderfully! A damp rag, dipped in baking soda. Comes of with little effort (elbow grease that is)!

Permanent marker on appliances/counter tops (like store receipt BLUE!) rubbing alcohol on paper towel.

Whenever I purchase a box of S.O.S Pads, I immediately take a pair of scissors and cut each pad into halves. After years of having to throw away rusted and unused and smelly pads, I finally decided that this would be much more economical. And now a box of S.O.S pads last indefinitely! In fact, I have noticed that the scissors get sharpened this way!

Opening brand new jars can be a feat in itself. Well, I have found a way to make it the easiest thing to do. Instead of banging a jar of jam, pickles, etc., with a knife until it loosens up, I simply reach into the drawer and pull out the handy nutcracker. It adjusts to the size of the jar and I simply give it a good twist and off pops the lid!

Blood stains on clothes? Not to worry! Just pour a little peroxide on a cloth and proceed to wipe off every drop of blood. Works every time! (((okay....)))

Use vertical strokes when washing windows outside and horizontal for inside windows. This way you can tell which side has the streaks. Straight vinegar will get outside windows really clean. Don't wash windows on a sunny day. They will dry too quickly and will probably streak.

Spray a bit of perfume on the light bulb in any room to create a lovely light scent in each room when the light is turned on. Place fabric softener sheets in dresser drawers and your clothes will smell freshly washed for weeks to come. You can also do this with towels and linen.

Candles will last a lot longer if placed in the freezer for at least 3 hours prior to burning.

To clean artificial flowers, pour some salt into a paper bag and add the flowers. Shake vigorously as the salt will absorb all the dust snd dirt and leave your artificial flowers looking like new! Works like a charm!

To easily remove burnt on food from your skillet, simply add a drop or two of dish soap and enough water to cover bottom of pan, and bring to a boil on stovetop.

Spray your Tupperware with nonstick cooking spray before pouring in tomato based sauces and there won't be any stains.

When a cake recipe calls for flouring the baking pan, use a bit of the dry cake mix instead and there won't be any white mess on the outside of the cake. (sugar works too)

Wrap celery in aluminum foil when putting in the refrigerator and it will keep for weeks.

When boiling corn on the cob, add a pinch of sugar to help bring out the corn's natural sweetness.

Cure for headaches: Take a lime, cut it in half and rub it on your forehead. The throbbing will go away.

Don't throw out all that leftover wine: Freeze into ice cubes for future use in casseroles and sauces. (("leftover" wine ??))

To get rid of itch from mosquito bites, try applying soap on the area and you will experience instant relief.

Ants, ants, ants everywhere ... Well, they are said to never cross a chalk line. So get your chalk out and draw a line on the floor or wherever ants tend to march. See for yourself. ((Remember ~ "A Bug's Life"?)

Use air-freshener to clean mirrors. It does a good job and better still, leaves a lovely smell to the shine.

When you get a splinter, reach for the scotch tape before resorting to tweezers or a needle. Simply put the scotch tape over the splinter, then pull it off. Scotch tape removes most splinters painlessly and easily.

Now look what you can do with Alka Seltzer.

* Clean a toilet. Drop in two Alka Seltzer tablets, wait twenty minutes, brush and flush. The citric acid and effervescent action clean vitreous China.
* Clean a vase. To remove a stain from the bottom of a glass vase or cruet, fill with water and drop in two Alka Seltzer tablets.
* Polish jewelry. Drop two Alka Seltzer tablets into a glass of water and immerse the jewelry for two minutes.
* Clean a thermos bottle. Fill the bottle with water, drop in four
Alka Seltzer tablets, and let soak for an hour (or longer, if necessary).
* Unclog a drain. Clear the sink drain by dropping three Alka Seltzer tablets down the drain followed by a cup of Heinz White Vinegar. Wait a few minutes, then run the hot water.

[flute]

HEY, baby wipes will take the finish off of fake jewlery!!

[anarmywife]

Crayon marks on walls? This worked wonderfully! A damp rag, dipped in baking soda. Comes of with little effort (elbow grease that is)!

Permanent marker on appliances/counter tops (like store receipt BLUE!) rubbing alcohol on paper towel.

Well I can easily test these out since every wall in my house has crayon and my computer and telephone havd purple scribbles. Did i mention how markers and crayons are now banned from entering the door to my house?? Around here we prefer chalk~!!!!

[jaybird]

SARAH'S AVOCADO BEAN DIP
((this is her vegetarian version, you can use regular refried beans, mayo and sour cream if desired)

1 can vegan refried beans
1/2 pkg. taco seasoning
1/3 cup Nayonnaise (or Veganaise) mayo
1/2 cup Tofutti Sour Cream
1 4 oz. can chopped green chilies
1 large ripe avocado
1 tsp. lime juice
1/2 tsp. garlic powder
1/2 cup chopped green onions
1 cup diced tomatoes
1 4-oz. can sliced black olives

Spread refried beans evenly on a large serving platter. Combine taco seasoning, mayo and sour cream. Spread evenly over the beans. Spoon the green chilies as evenly as possible onto the taco seasoning
mixture. Peel the avocados, remove the pit, and scrape the avocado into a bowl. Add the lime juice and garlic powder. Mix well and spread evenly on the chilies. Top with the green onions, then the tomatoes, and then the black olives.

((she smears it on pita bread, water crackers, baked torilla chips etc. It's pretty dang good))

[jaybird]

A gay man, finally deciding he could no longer hide his sexuality from his parents, went over to their house, and found his mother in the kitchen cooking dinner. He sat down at the kitchen table, let out a big sigh, and said, "Mom, I have something to tell you: I'm gay."

His mother made no reply or gave any response, and the guy was about to repeat it to make sure she'd heard him, when she turned away from the pot she was stirring and said calmly, "You're gay -- doesn't that mean you put other men's p*nises in your mouth?"

The guy said nervously, "Uh, yeah, Mom, that's right."

His mother went back to stirring the pot, then suddenly whirled around, whacked him hard over the head with her spoon and said, "Don't you EVER complain about my cooking again!!"

[jaybird]

I would cook dinner but I can't find the can opener!

I made my favorite thing for dinner tonight--reservations!

A clean kitchen is the sign of a wasted life.

I came. I saw. I decided to order take out.

If you don't like my standards of cooking...lower your standards.

A messy kitchen is a happy kitchen, and this kitchen is delirious.

Martha Stewart doesn't live here!!

If we are what we eat, then I'm easy, fast, and cheap.

A balanced diet is a cookie in each hand.

Help keep the kitchen clean. Eat out.

My next house will have no kitchen--just vending machines.

[the fugative]

Todays Recipies


Chick Pea Salad with Garlic and Cumin Vinaigrette


2 1/2 cups cooked, drained chick peas
1 cup finely diced red onion
3 tbsp olive oil
2 tbsp fresh lemon juice
3 cloves of garlic (or more if you desire!) - finely chopped
1 tsp pickled jalapeno chillis, finely chopped
3 tbsp finely chopped herbs - thyme, mint, tarragon, parsley (basil doesn't really seem to go with this)
1 tbsp coriander leaves
2 tbsp white wine vinegar
1 tsp cumin powder, or 1 tbsp of crushed cumin seeds
salt, pepper

Combine the chick peas and onion in a bowl. For the vinaigrette, whisk the oil with the garlic, lemon, jalapeno chilli, herbs, vinegar, salt and pepper. Pour over the salad and mix thoroughly. Taste and adjust seasoning with salt and vinegar. Let stand for 20 minutes or longer, before serving. Serve at room temperature.





Pea and Apple Salad


2 cups frozen peas , thawed, drained
1/2 cup thinly sliced celery
1/2 cup unpeeled and chopped red apple
2 teaspoons diced onion
1 teaspoon chopped fresh mint
3 tablespoons mayonnaise
3 tablespoons plain yogurt
2 tablespoons grated Parmesan cheese

Combine peas, celery, apple, onion, and mint in a medium bowl; set aside. Combine mayonnaise, yogurt, and Parmesan cheese; pour over pea mixture, tossing gently. Cover and chill.



Black Walnut Cake


cup shortening
2 cups sugar
4 eggs
Pinch of nutmeg
1/4 cup raisins
1 1/2 cups chopped black walnuts
3 cups flour
1/4 teaspoon salt
3 teaspoons baking powder
1 cup milk
1/2 teaspoon vanilla

Cream the shortening. Slowly beat in sugar, add the eggs one at a time. Sift together the flour, salt, baking powder, and nutmeg. Chop raisins and add to flour mixture. Add to the shortening mixture, stir in milk. Stir in vanilla and walnuts. Pour into greased 8" square pan.
Bake at 350 degrees for 50 minutes
Cool and cover icing

Walnut Cream Icing

1/4 cup butter
2 cups confectioners' sugar
1 teaspoon vanilla
Pinch of salt
2 tablespoons cream, heated
1/2 cup coarsely chopped black walnuts

Stir butter until creamy, gradually work in 1 cup of the confectioners' sugar, vanilla and salt. Add hot cream and beat in the second cup of confectioners' sugar. Stir in nuts and beat until creamy. Spread on cooled cake.



Pork Loin with Sparkling Pear Sauce


2ea (1-1/4 oz. each) Pork Loins butterflied
3ea (11-1/2 oz. each) Bottle of Dry Pear Cider (such as Wyder's or ACE's brand)
(you will use a total of 3 bottles of cider)

Filling
Salt and Fresh Ground Black Pepper to Taste
4 cloves fresh Garlic chopped
1 - (3 oz. package) Prosciutto
15 fresh Basil Leaves
10 - (1 inch slices) Smoked Gruyere Cheese
1 Bosc Pear diced
1/2 (Half a bottle) Dry Pear Cider (such as Wyder's brand)

Sauce:
1-1/2 bottles Dry Pear Cider (such as Wyder's brand)
1 Bosc Pear sliced
1 Tbs. Pure Maple Syrup
1 tsp. Cornstarch + 1 tsp. Water, mixed
1/4 cup Walnut Pieces toasted
1/4 cup cold Butter cut into pieces

Pour one bottle of pear cider over both pork loins and marinate in the refrigerator overnight.
Preheat oven to 325 degrees F. Remove loins from the cider marinade, discard marinade. On a clean work surface lay out the butterflied loins cut side up. Rub the loins with the chopped garlic salt and pepper. Place a thin layer of Prosciutto over the seasonings.
Continue to layer only one of the loins with the basil, gruyere and diced pears. Place the partial layered loin - (Prosciutto layer down) on top of the diced pears. Sandwiching the filling between the loins. Secure the loins with kitchen twine every inch or so. Rub remaining garlic, salt and pepper on the outside of the pork loin.
Place in a roasting pan. Pour one half bottle of cider in the bottom of the pan and place in a preheated oven for 30 minutes or until done. (Remember loins have been butterflied and will cook slightly faster than a regular pork loin.) Remove from oven and let stand 10 minutes.
In the meantime, heat a sauté pan over med-high heat. Add the last bottle of pear cider and any juices left in the roasting pan. Bring to a boil, reduce heat and simmer for 5 minutes.
Add the sliced pears and maple syrup continue to cook for about 2 minutes. Mix together the cornstarch and water, add to the sauce along with the toasted walnuts. Remove pan from heat, add the butter until incorporated. Pour over the stuffed loin and serve immediately.

[the fugative]

Old Fashioned Recipies


SOUP OF ANY KIND OF OLD FOWL

1 chicken, old (see directions)
1 lb. bacon
1 large onion, chopped
Pepper
Salt
Mace
Parsley
Water
Thyme
2 tbs. butter
2 tbs. flour
1/2 pint milk
Yolks of 2 eggs

Put the fowls in a coop and feed them moderately for a fortnight [two weeks]; kill one and cleanse it, cut off the legs and wings, and separate the breast from the ribs, which, together with the whole back,
must be thrown away, being too gross and strong for use. Take the skin and fat from the parts cut off which are also gross. Wash the pieces nicely, and put them on the fire with about a pound of bacon, a large onion chopped small, some pepper and salt, a few blades of mace, a handful of parsley, cut up very fine, and two quarts of water, if it be a common fowl [chicken] or duck--a turkey will require more water. Boil it gently for three hours, tie up a small bunch of thyme, and let it boil in it half an hour, then take it out. Thicken your soup with a large spoonful of butter rubbed into two [spoonfuls] of flour, the yelks of two eggs, and half a pint of milk. Be careful not to let it curdle in the soup.
From The Virginia Housewife or Methodical Cook by Mary Randolph, 1824 (recipe from 1860 edition).




CATFISH SOUP

2 large or 4 small catfish
1 lb. lean bacon
1 onion
3 tbs. parsley
4 egg yolks
1 tbs. butter
2 tbs. flour
1/2 pint half-and half
Salt and pepper

Take two large or four small white catfish that have been caught in deep water, cut off the heads, and
skin and clean the bodies; cut each in three parts, put them n a pot, with a pound of lean bacon, a large
onion cut up, an handful of parsley chopped small, some pepper and salt, pour in a sufficient quantity of
water, and stew them till the fish are quite tender but not broken; beat the yelks of four fresh eggs add to
them a large spoonful of butter, two of flour, and half a pint of rich milk; make all these warm and thicken
the soup, take out the bacon, and put some of the fish in your tureen, pour in the soup, and serve it up.
From The Virginia Housewife by Mary Randolph, 1824. Mrs. Randolph notes on this recipe: "An
excellent dish for those who have not imbibed a needless prejudice against those delicious fish."




EEL SOUP

3 lb. whole eels
2 oz. butter
2 onions, halved
3 qt. boiling water
1/4 ounce fresh savory
1/4 ounce lemon
1/4 ounce thyme
1/2 ounce parsley
1/8 ounce allspice
1/8 ounce black pepper
3 ounces butter
Flour

Put two ounces of butter in a saucepan, a couple of onions cut once, and stew them until lightly browned. Remove the onions and put into the pan, cut in pieces, three pounds of unskinned eels, shake them over the fire a few minutes, then add three quarts of boiling water. When boils [again], remove the scum; add a quarter of an ounce of green, not dried, summer-savory, the same of lemon, thyme, twice as much parsley, two drachms each of allspice and black pepper; cover close, and boil gently for two hours, then strain it through a fine sieve; put in a stew-pan three ounces of butter, melt it, and stir in flour, until it thickens considerably, and add the soup gradually to it, stirring constantly. If the spices are not relished, omit them; cooks should always be governed by the tastes of the family. Put the soup in a stew-pan and add nice bits of eel, fried brown in butter, ten minutes before pouring it in the tureen.
From Civil War Cooking: The Housekeeper's Encyclopedia by Mrs. E. F. Haskell, 1861.

JayBird No I have Never tried any of these

[flute]

Originally posted by the fugative
JayBird No I have Never tried any of these

some of these recipes arn't so nuts i've had fish soup before....