Kai's "Old-Fashioned" Recipe Thread

Deep-Fried Vegetables

3/4 pound carrots, peeled and cut into thin sticks
16 baby asparagus
3/4 pound fresh mushrooms
4 small zucchini, unpeeled and cut into thin sticks
4 small eggplant, unpeeled and cut into slices
4 Vidalia or other sweet type onion, cut into slices
4 and 1/2 cups water
3 cups flour
2 cups vegetable oil for frying
Salt and pepper
2 lemons cut into slices

Boil carrots in salted water for two minutes or until just done and still crunchy.
Rinse immediately in cold water.
Wash other vegetables.
Put water in a bowl and slowly mix in the flour to make batter.
The batter should be creamy and smooth.
Heat oil to 370 degrees in pan.
Dip veggies into batter and then carefully put in hot oil a few at a time.
Fry veggies until golden brown and then turn to fry other side. Remove with tongs or slotted spoon and drain on paper towels.
You may then put veggies in a warm oven to keep them warm until all the veggies have been fried.
Place fried veggies on serving platter, season with salt and pepper and serve with lemon slices.


Spinach Soup

3 pounds fresh spinach, or 3 - 10 oz. packages of frozen
1/3 cup butter
2 and 1/2 cups milk
2 and 1/2 cups water
1/2 cup heavy cream
2 Tbsp. parsley, chopped
1/8 tsp. ground nutmeg
Salt and fresh ground pepper
7 Tbsp. fresh grated Parmesan cheese

Wash spinach, remove stems and then cook damp spinach in covered pan over medium heat until just wilted.
Drain and allow to cool.
(With the frozen spinach, you can just let it thaw.)
Drain spinach and squeeze to remove excess moisture, then chop.
Heat butter in pan and saute spinach for a minute or two.
Add milk, water, salt, pepper, nutmeg and heat to just boiling.
Lower heat immediately to simmer and cook for 5 minutes.
Add the cream, parsley and cheese and serve immediately.



Chicken Cacciatore

2 medium onions
2 cloves garlic
2 Tbsp. cooking oil
1 medium chicken cut into pieces (or 8 boneless breasts)
1 - 16 oz. can tomatoes
1 - 8 oz. can tomato sauce
1/2 cup sliced fresh mushrooms
1 or 2 bay leaves
2 tsp. dried oregano
1 tsp. dried basil
1 tsp. dried rosemary
salt and pepper
1/3 cup dry white wine

Slice onions and mince garlic and cook in hot oil until onions are tender.
Remove onions/garlic and set aside.
In the same pan, brown chicken pieces over medium heat for about 15 minutes.
Put onions/garlic back in pan, add can of tomatoes, tomato sauce, mushrooms, bay leaves, oregano, basil, rosemary and salt and pepper.
Cover and simmer for 30 minutes.
Add dry white wine and then cook uncovered for 15 minutes more or until chicken is tender.
Remove bay leaves and serve over hot cooked angle hair pasta.


Vegetable Frittata

2 small eggplants
2 small zucchini
4 ripe tomatoes
1/2 cup olive oil
2 cloves garlic, minced
Salt and fresh ground pepper
8 eggs
3/4 tsp. dried oregano
3 tsp. fresh basil

Cut eggplants and zucchini in half and place cut side down on salted
paper towels to drain for 45 minutes.
Cut eggplants and zucchini into slices.
Saute eggplant in olive oil until lightly browned.
Remove eggplant and drain on paper towels.
Add zucchini to pan (add oil if necessary) and saute until just brown.
Return eggplant to pan, add garlic and toss together.
Drain mixture on paper towels.
Preheat oven to 350 degrees.
Cut tomatoes into slices.
Grease a 10-inch casserole with olive oil and arrange vegetables alternating colors.
Sprinkle with salt and pepper.
Beat the eggs with the oregano and basil and pour over vegetables. Bake in 350 degree oven for 30 minutes or until eggs are cooked and are no longer runny.
Serve hot.



Chocolate Semifreddo

2 cups heavy cream
1 and 1/4 cups confectioners' sugar
4 oz. semisweet baking chocolate, grated
6 egg whites

Keep the cream very cold until making the recipe.
Whip the cream and before it stiffens, begin to add the confectioners' sugar a little at a time and keep whipping the cream.
Continue whipping until you have added all the sugar and the cream is stiff enough to form peaks.
Add the grated chocolate and mix well.
Beat the egg whites and, when stiff, add to the cream and chocolate mixture.
Line a 2-quart loaf pan with wax paper and pour the mixture into the pan.
Place in the freezer overnight.
To serve, place pan upside down on flat platter and shake to loosen, if necessary.
Cut semifreddo into slices and serve.

Baked Steak with Mushrooms

3-1/2 pound sirloin steak (2-inches thick)
1 tablespoon salad or olive oil
2 tablespoons butter
1/2 teaspoon salt
3/4 teaspoon thyme
2 garlic cloves, peeled
1/4 pound fresh mushrooms or can drained sliced mushrooms
1/2 cup Burgundy
2 tablespoons chopped parsley

Preheat oven to 375 degrees.
Wipe steak with damp paper towels.
Heat oil in large heavy skillet until very hot.
Brown steak well, about 5 minutes, on each side.
Remove steak and pour off all fat.
Replace steak and spread with 1 tablespoon butter; sprinkle with salt and thyme.
Place garlic beside steak.
Insert meat thermometer into side of steak, being sure point is near center of meat.
Bake uncovered, 25 to 30 minutes, or until thermometer registers 140 degrees for rare or 150 degrees for medium rare.
Remove steak to serving platter.
Discard garlic. Keep steak warm.
Sauté mushrooms in skillet until browned.
Add wine and heat to boiling over high heat.
Stir to dissolve browned bits in pan.
Boil, uncovered a few minutes, to reduce liquid slightly.
Remove from heat. Stir in 1 tablespoon butter. Pour over meat. Sprinkle with parsley.
To serve, carve steak thinly on diagonal.
Spoon sauce over slices.

SERVES: 6 - 8



Frosty, Frozen Charlotte Russe
:)
2 packages lady fingers or pound cake, thinly sliced
6 eggs, separated
1 cup sugar
1 pint whipping cream
Pinch of salt
1 teaspoon vanilla
Strawberries or peaches for topping

Line a spring mold pan with split lady fingers, covering the bottom first, then sides.
Beat egg yolks until thick and lemon-colored.
Add sugar gradually and beat until light.
Beat whipping cream until thick. Fold into egg mixture.
Add salt to egg whites and beat until stiff.
Fold into cream mixture, adding vanilla.
Pour mixture into lined pan of lady fingers and freeze immediately. Top with fresh or frozen fruit to serve.

YIELD: 10 servings

Todays Recipies



This Ones For Jolie

SPICY ALLIGATOR

4 lb. alligator meat, preferably legs, not tail
2 stalks celery, chopped
1 c. flour
1 green pepper, chopped & cored
1 c. oil or fat
8-10 mushrooms, picked by somebody who knows
how. You get poisoned,
don't come cryin' to us.
4 tbs. butter
1 c. water
2 onions, chopped
1/2 tsp. sugar
1 tomato, chopped and mashed to a paste
3 green onions, chopped with some green
Cayenne (red) pepper

Chop up meat to size of dice. Put to soak in water with hot pepper and lemon juice. Mix flour and oil in hot kettle until flour is browned. Brown onions, then add mashed tomato and sugar and cook a few minutes, then add peppers celery, garlic, and mushrooms and stir up, then add water. Cook 1 hour at low heat, just bubbling. Add green onions and alligator, salt and red pepper to suit. Cook 30 minutes or until meat is tender. If alligator is old, this may take longer or never happen at all.



:D


This Ones for JayBird

SWEET TATERS and POSSUM

1 possum (see instructions)
Salt
8 sweet potatoes
2 tbs. butter
1 tbs. sugar
4-6 strips bacon
1 tsp. thyme, marjoram or both
Pepper, red or black, ground

First catch a young fat possum. This in itself affords excellent sport on moonlight nights in Fall. Remove
the fur either by skinning or by soaking the possum in hot lye water, being careful not to get any on the
hands. Clean, take off the head and feet (unless you want to cook it like whole pig), and wash well. Salt the possum well inside and out and freeze overnight either outdoors or in the refrigerator compartment. When ready to cook, peel 8 sweet potatoes and boil them tender in slightly salted water to which 2 tablespoons of butter and 1 tablespoon of sugar have been added. At the same time, stew the possum tender in a tightly covered pan with a little water. Arrange the potatoes around the possum, strip with bacon, sprinkle with thyme or marjoram, or with pepper, and brown in the oven. Baste often with the drippings. Served hot, it sure is a "dish fo' a king".


:p

Here's One fer Flute


ASPARAGUS DRESSED THE ITALIAN WAY

Batch asparagus
Oil
Water
Vinegar
Pepper and salt
Egg yolks, beaten

Take the asparagus, break them in pieces, then boil them soft, and then drain the water from them; take a little oil, water and vinegar, let it boil, season it with pepper and salt, throw in the asparagus, and
thicken with yolks of eggs.
Endive done this way is good; the Spaniards add sugar, but that spoils them. Green peas done as above are very good, only add a lettuce cut small, and two or three onions, and leave out the eggs.
From The Art of Cookery Made Plain and Easy by Mrs. [Hannah] Glasse, 1805


:D

GREEN APPLE PIES

6 green apples
1 c. sugar
3 tbs. melted butter
4 eggs, beaten
1 tsp. lemon juice
2 tbs. brandy
Dried currants
Cinnamon, cloves, or other spice to taste
1 layer pie crust

Grate raw six good apples, add a cup of sugar, three tablespoonfuls of melted butter, four eggs, a little
lemon-juice, two tablespoonfuls of brandy, a few dried currants, and a little spice. Line plates [pie pan(s)] with a paste [layer of pie crust], fill, and bake (375 degrees) without an upper crust.
From Civil War Recipes: Receipts from the Pages of Godey's Lady's Book, Lily May Spaulding and John Spaulding, editors. Recipe from 1862.

;)

COLD CUCUMBER SOUP

2 large cucumbers
1 quart heavy cream
1 lemon
salt & pepper to taste

Peel and dice cucumbers, reserving and seeding 5 slices; cube the 5 slices for garnish.
Place cucumber in blender and blend slowly adding heavy cream.
Add juice of one lemon and salt and pepper to taste.
Chill and serve.
Top with cucumber cubes as garnish.

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EGG FRITATTA

6 eggs whipped
1/2 lb. sliced mushrooms
1 small onion, chopped
2 tsp. garlic, chopped
1/2 cup sliced ripe olives
1/2 cup cooked bacon
1/2 cup shredded Parmesan Cheese
1/2 cup shredded mild Cheddar (plus a little extra for the top)
salt & pepper to taste

In a large mixing bowl, whisk eggs, preferably one at a time.
Add all remaining ingredients.
Pour into a baking dish pre-sprayed with cooking spray.
Sprinkle cheese on top.
Bake at 350 degrees for 30 minutes or until golden brown and bubbly on top.

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CRAWFISH TOPPING FOR GRILLED FISH

1/2 onion, chopped
1/2 bell pepper, chopped
1 stick butter
1 lb. crawfish tails, with fat
shredded Parmesan cheese
heavy cream or half & half

In a sauce pan over medium high heat, saute onion and bell pepper in butter until soft.
Slowly add crawfish tails.
Add Parmesan cheese and salt and pepper to taste.
For a creamier topping, add a little cream or half and half.
Pour over grilled fish and enjoy!

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ALL-AMERICAN CHEESECAKE

2 cups graham cracker crumbs
1/3 cup butter, softened
1/3 cup sugar
1 tsp. cinnamon

4 8-oz. packages of cream cheese, softened
1 1/2 cups sugar
4 eggs, beaten
1 cup sour cream
2 tsp. vanilla

Mix together first batch of ingredients to make the crust.
Press into a 9-inch spring form pan.
Bake in pre-heated 350 degree oven for 10 minutes until golden brown. Let crust cool completely before pouring in pie mix.
Beat next 5 ingredients one at a time until well mixed.
Pour into cooled crust and place pan on a cookie sheet and bake in a pre-heated 350 degree over for 60 to 70 minutes.
Let cool. Add fresh berries to garnish immediately before serving.


HIYA FUGIE!

:p

HiYa Jolie!!


WILLIAM HENRY HARRISON CAKE

2 c. molasses
1 c. butter, melted
1 c. sugar
1 c. sour cream
1 tsp. cloves
1 tsp. saleratus [use baking powder]
1 and 1/2 c. currants
3-4 c. flour, plus extra

Butter melted with molasses and poured into three or four cups of flour; then add sugar and half the cream, put in the rest of the cream when you have dissolved the saleratus in it. Then take enough more flour to make it about as thick as cup cakes; stir it ten or fifteen minutes, add the currants, and bake it in pans like cup cake.
:D

who is WILLIAM HENRY HARRISON ??

sounds good tho'

I am going to make your "Wild Rice Pie" to take to Momma's tomorow.

more for you .....

Dinardo's Italian Restaurant CREOLE CARBONARA

½ cup chicken thigh meat
2 ½ Tbs. Creole seasoning
1 Tbs. olive oil
2 oz. andouille sausage, chopped
8 oz. medium shrimp, peeled & deveined
¼ cup green onions, chopped
1 Tbs. garlic, chopped
1 ½ cups heavy whipping cream
¼ Tbs. Worcestershire Sauce
dash of Tabasco
½ Tbs. salt
½ cup Parmesan cheese
½ lb. Fettuccine, cooked

Coat the chicken with one teaspoon of the Creole seasoning.
Heat olive oil in a skillet over medium-high heat and sauté chicken for approximately one minute.
Add andouille and continue cooking one additional minute.
Season shrimp with remaining Creol seasoning, add to chicken/andouille mixture and cook until shrimp are pink and curled. Add green onions, garlic and whipping cream.
Bring mixture to a boil then reduce heat to medium.
Add Worcestershire, Tabasco, salt and half of the Parmesan cheese. Coat fettuccine with sauce and top with remaining cheese.


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GRILLED TUNA WITH SUNDRIED TOMATO BASIL BUTTER
2 lemons, peeled
2 sticks of butter
Kosher salt and white pepper to taste
1 ox. Sun-dried tomatoes, julienned
½ oz. fresh basil
4 (8 oz) Yellowfin Tuna steaks
Olive oil
Salt and pepper to taste
2 Tbs. chopped garlic
1 lb. fresh spinach

For the sauce: Cut the lemons in half and squeeze them into a skillet.
Place the skillet over medium-high heat and slowly add the butter one-tablespoon at a time swirling the pan to keep the butter from separating.
Season to taste with salt and pepper and strain into a clean pan.
Add the sun-dried tomatoes and basil and set aside.

For the spinach:
Heat one tablespoon of olive oil in a pan over medium-high heat.
Add the garlic and cook for one minute.
Add the spinach and toss the spinach so it wilts evenly.
Season with salt and pepper. Set aside.

For the tuna: Heat one tablespoon of olive oil in a skillet over medium-high heat.
Season the tuna liberally with salt and pepper.
Add the tuna and sear on each side to medium rare.
To serve, place some spinach on the center of each plate.
Top with a piece of tuna and spoon on two ounces of sauce over the tuna.


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CAPELLINI GAMBERI
2 Tbs. extra virgin olive oil
9 (21-25) shrimp, peeled and deveined
Creole seasoning to taste
2 Tbs. sun-dried tomatoes, julienned
1 Tbs. minced garlic
2 Tbs. lemon juice
1 Tbs. sliced green onions
1 Tbs. Creole seasoning
2 Tbs. chopped basil
¼ lb. Angel hair pasta

Cook pasta according to package directions.
Cool under cold running water and coat with a little olive oil.
Set aside.

Heat olive oil in a sauté pan over medium-high heat.
Season the shrimp with Creole seasoning.
Sauté shrimp until they begin to turn pink.
Add sun-dried tomatoes and garlic and cook an additional minute. Sprinkle in lemon juice, green onions, Creole seasoning and basil. Reheat pasta in a pot of boiling water.
Add pasta to skillet and blend until all ingredients are incorporated. (It may be necessary to add a little water to the skillet.)
Serve immediately.


-----------------------

REDFISH POMODORO
1 pint cherry tomatoes, quartered
4 sun-dried tomatoes, chopped
1 Tbs. garlic, chopped
12 basil leaves, chopped
½ tsp. oregano, dry
1 Tbs. Kosher salt
½ tsp. ground black pepper
¼ cup extra virgin olive oil
8 (8 oz) redfish fillets
8 sheets of parchment paper, cut into a large heart
Creole seasoning

For the Marinated Tomatoes:
Combine the cherry tomatoes, sun-dried tomatoes, garlic, basil, oregano, salt, pepper and olive oil in a large stainless bowl and let it marinate for 2 hours.

For the Fish:
Place 2 tablespoons of marinated tomatoes and juices on one-half of the parchment.
Season the fish on both sides with Creole seasoning and place presentation side down on the tomatoes.
Fold the parchment in half over the fish.
Beginning at the seam, make a small fold and press the crease.
Make the next fold by folding the previous fold in half.
Continue along the edges creating a continuing seam.
When you get to the end, fold the last piece under the fish.
Turn the fish over so the presentation side is facing up.
Bake in a preheated oven at 400 degrees for twelve to fifteen minutes.
The parchment bag should be puffed up and not leaking and beginning to brown slightly.
Serve immediately.


------------------------------

MIXED BERRY TIRAMISU
1 ½ boxes Lady Fingers
1 cup crème de cassis
2 pints strawberries
2 pints raspberries
2 pints blackberries
2 pints blueberries
2 cups sugar
2 quarts heavy cream
1 ½ lbs. Mascarpone cheese
1 ½ cups sugar

Place all the berries in a large mixing bowl and stir in 2 cups of sugar.
Allow the berries to marinate while you prepare the remainder of the dish.
In another mixing bowl, beat the heavy cream and remaining sugar to stiff peaks form.
Fold in the softened Mascarpone cheese. Set aside.
Layer half of the Lady Fingers in a baking pan and drizzle with 4 ounces of crème de cassis.
Layer half of the berries and juices over the moistened Lady Fingers. Spread half of the Mascarpone/whipped cream mixture over the berries and even out using a spatula.
Repeat the process with Lady Fingers, cassis, berries, and whipped cream.
Smooth out the top; cover and refrigerate.

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LAGNIAPPE RECIPES FROM MAY 2001

Coffee Banana Shake
1 cup chilled CC's Louisiana Blend coffee
2 medium-ripe bananas, sliced
1 pint good quality ice cream
2 tablespoons sugar
1 or 2 drops of almond flavoring

Pour the coffee into a blender, then add the bananas, ice cream, sugar and almond flavoring.
Cover and blend at high speed until thick and fluffy.
Pour into chilled glasses. Serves 3-4)

--------------

Strawberry Breeze
1 cup chilled CC's Louisiana Blend coffee
1 cup light cream
3 tablespoons of sugar
1 cup of strawberries
1/2 cup of crushed ice

Combine the coffee in a blender with the light cream, suger, strawberries and crushed ice.
Cover and blend at high speed until foamy.
Pour into chilled tall glasses. Serves 3 or 4 people)

fugi, I asked mom & she said she can eat the pretzels. (I copied the cheesy recipe & the hard pretzel recipe)

I have the cheesy pretzels in the oven right now :)
& found the kosher salt @ wal-mart..

jolie, I kinda made "mashed stuffed seafood potatoes" lol. I just mashed the taters & didn't put them back in the skins.
I didn't care for it a whole lot, but mike liked it..(he actually didn't like my meatloaf FOR SHAME on him!!!!)

Putting them back into the skins is mainly for presentation - it you are serving them to guests or at a potluck it makes dishing the portions easier. Most of the time I don't stuff them back into the skins. :)


Fugie _ I can't find your Wild Rice Recipe ...:eek: :eek: :eek:

i c jolie...

fugi.not a "bad" pretzel recipe....but kinda odd...myabe i shouldn't have used 1 1/2 TB of soy flour :) (but it works in my other recipe)

Quote:

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Originally posted by Jolie Rouge
who is WILLIAM HENRY HARRISON ??

---

:eek:


William Henry Harrison

Ninth President
1841

Whig Party

before he had been in office a month, he caught a cold that developed into pneumonia. On April 4, 1841, he died--the first President to die in office--and with him died the Whig program.

Quote:

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Originally posted by Jolie Rouge

Fugie _ I can't find your Wild Rice Recipe ...:eek: :eek: :eek:

---

Which One? :eek: