Kai's "Old-Fashioned" Recipe Thread

[Jolie Rouge]

quote: Originally posted by Jolie Rouge ~
Fugie _ I can't find your Wild Rice Recipe ... ---------

FUGIE REPLIES : Which One?

Which One?
Which One?

You posted more than ONE !!!

quote: Originally posted by Jolie Rouge ~
who is WILLIAM HENRY HARRISON ?? -------------------

FUGIE REPLIED :
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.

Clearly I missed THAT day in American History ...

[Advertisement]

[flute]

sorry, jolie, but i can't help myself MUAHAHAHAHAHAHAHAHAH

[the fugative]

Wild Rice Pie

3 large eggs, beaten
4 ounces maple sugar or turbinado (raw sugar) (1/2 cup)
6 ounces molasses (3/4 cup)
12 ounces wild rice, cooked (about 1 3/4 cups)
1 (9-inch) pie crust
Preheat oven to 375 deg F.
In a large mixing bowl, combine eggs, sugar, and molasses; blend thoroughly. Add wild rice and mix well. Pour into an uncooked pie crust. Bake for 40-50 minutes, or until the pie sets. Cool, slice and enjoy.
Great with homemade vanilla ice cream.

[Jolie Rouge]

T*Y* FUGIE !!
T*Y* FUGIE !!
T*Y* FUGIE !!
T*Y* FUGIE !!
T*Y* FUGIE !!
T*Y* FUGIE !!
T*Y* FUGIE !!
T*Y* FUGIE !!



ohhh Flutie ....


BWAAHAHAHAHAHAHAHAHAHA ! right back to ya !

[the fugative]

Your Welcome Jolie

SALMON WILD RICE PIE


1 recipe Lemon Pastry (recipe follows)
2 tablespoons butter
3 green onions, cleaned and chopped, including green tops
1/2 pound fresh mushrooms, cleaned and chopped
1 teaspoon salt
1 teaspoon dill weed or dried thyme leaves
2 cups cooked wild rice
3 large eggs
4 cups cooked, boned and flaked salmon
1 cup sour cream, plus additional for serving

GLAZE:
1 large egg
1 tablespoon milk or water

Preheat the oven to 400*F. Roll out half the pastry on a lightly
floured surface and fit into a 9 or 10-inch quiche pan or pie pan.

In a heavy, nonstick skillet, melt the butter over medium heat. Add
the green onions and mushrooms and cook, stirring occasionally, for about 5 minutes, or until onions are tender and mushrooms are cooked. Remove the pan from the heat and cool.

Stir the salt, dill, wild rice and 1 lightly beaten egg into the cooked
vegetables. Turn mixture into the pastry-lined pan. In a medium-sized bowl, lightly beat the 2 remaining eggs and mix with the salmon. Spread the mixture evenly over the wild rice mixture in the pan. Spread the sour cream evenly over the top.

Roll out remaining pastry and fit it over the filling. Fold the edges
over and crimp to seal well.

For the glaze, mix the ingredients and brush over the top of the pie. Pierce the top all over with a fork and bake the pie for 35 to 40 minutes or until golden. Serve warm or at room temperature with a dollop of sour cream (if used). Makes 6 to 8 servings.

LEMON PASTRY
This is one of my all-time favorite pastries for pies. The combination of egg and lemon juice makes it tender and flaky.

2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup (1-1/2 sticks) chilled butter cut into 1/2-inch slices
1 egg, lightly beaten
2 teaspoons fresh lemon juice
4 to 5 tablespoons ice water

Stir the flour and salt together. Cut the butter into the flour until
the mixture resembles coarse crumbs.

With a fork, stir the egg, lemon juice, and 2 tablespoons of the ice water together. Sprinkle the liquid over the flour mixture and mix with a fork just until the pastry holds together, adding more flour if needed. Knead the dough in the bowl for 2 or 3 strokes, just enough to make the dough hold together in a smooth ball. Cover and chill for 30 minutes or until firm and use as directed.





Wild Rice and grape salad
(about a quart and a half)



3 cups cooked rice

1 cup seedless green grapes, halved

1 small can water chestnuts, sliced

1/2 cup celery chopped medium-fine

1 big bunch green onions choppeed medium fine

1/2 cup slivered or sliced almonds

1 cup Hellmans mayo, do not use substitutes



Stir vegetables and mayo into rice, stir grapes in gently. If too thick, thin with a little milk. Taste for seasoning. Refrigerated, this will keep several days. Improves it to make it the day before, so the mayo sinks in and blends a little. If you do make it in advance, don't add any more seasoning until you taste it the next day. You can also put leftover chopped up chicken or turkey in this salad
This is a Favorite of mine I add about 1/4 lb cooked chicken to it Yum



Kamut, Wild Rice, Cranberry Salad

1 cup kamut
1 cup wild rice
1 cup dried cranberries
2 medium carrots, peeled and chopped
1 small red onion, finely chopped
1/2 cup fresh parsley, finely chopped
DRESSING

1/2 cup orange juice
1/4 cup extra light olive oil
1/4 cup red wine vinegar
2 cloves garlic, minced
dash Worcestershire sauce
salt and freshly ground pepper to taste
Place kamut in a medium saucepan and cover with water. Soak overnight. Pour off water. Add 1 cup fresh water. Bring to a boil. Cover, reduce heat, and simmer for 50 - 60 minutes or until tender. (Most of the water should be absorbed.) Remove from heat and cool.

Wash wild rice and place in a medium saucepan with 3 cups of water. Bring to a boil. Cover, reduce heat and boil gently for 40 - 50 minutes or until tender. (Do not over cook, which makes the rice mushy.) Remove from heat and drain off any remaining liquid. Cool. In a large bowl, combine kamut, rice, dried cranberries, carrots, onions, and parsley. Set aside.

In a pint jar, combine all of the dressing ingredients. Mix well and pour over rice mixture. Stir to mix well. Cover and refrigerate until ready to serve.

Note: If you cannot find kamut, substitute a wild rice and brown rice mixture. Kamut is an ancient grain that is creamy white in color and has a firm texture and nutty flavor.





Wild Rice Chowder

1 cup uncooked wild rice, rinsed
2 cups water
1/4 cup butter or olive oil
1 cup chopped onions
3-6 garlic cloves, minced
1/2 cup flour
4 cups chicken broth
3 peeled, cubed potatoes
1 pkg. baby carrots
1/2 tsp. dried thyme leaves
1/2 tsp. nutmeg
1/8 tsp. pepper
1 16-oz. can whole kernel corn, undrained
2 cups half and half
2 cups cubed ham (or cooked chicken, or shrimp, or even try cooked meatballs)(or no meat at all!)


In heavy saucepan, combine wild rice and water. Cover and bring to a boil. Lower heat and simmer for 30-45 minutes, until rice is tender. Do not drain. Set aside.

In large stockpot, melt butter or heat olive oil. Add onions and garlic and saute until tender. Add flour and cook, stirring constantly, for 1 minute. Add potatoes, carrots, and seasonings. Cover, bring to boil, and simmer 20-30 minutes until slightly thickened. Add corn (with its liquid). Cover and simmer an additional 20 minutes until vegetables are tender. Stir in half and half, ham and the cooked wild rice. Cook until steaming, but do not boil. Serve immediately.



Cream of Chicken with Wild Rice Soup


1 1/3 cups wild rice
1 (3 pound) whole chicken, cut into pieces
7 cups water
1 cup chopped celery
1 cup chopped onion
2 tablespoons vegetable oil
1 cup fresh mushrooms, sliced
2 tablespoons chicken bouillon granules
3/4 teaspoon ground white pepper
1/2 teaspoon salt
1/2 cup margarine
3/4 cup all-purpose flour
4 cups milk
3/4 cup white wine

Cook the wild rice according to package directions, but remove from heat about 15 minutes before it's done. Drain the excess liquid, and set aside.
In a stock pot over high heat, combine the chicken and the water. Bring to a boil, and then reduce heat to low. Simmer for 40 minutes, or until chicken is cooked and tender. Remove chicken from the pot, and allow it to cool. Strain the broth from the pot, and reserve for later. When chicken is cool, remove the meat from the bones, cut into bite size pieces, and reserve. Discard the fat and the bones.
In the same stock pot over medium heat, saute the celery and onion in the oil for 5 minutes. Add the mushrooms, and cover. Cook for 5 to 10 minutes, stirring occasionally, until everything is tender. Return the broth to the stock pot, and add the partially cooked wild rice. Stir in the bouillon, white pepper and salt; simmer, uncovered, for 15 minutes.
Meanwhile, melt margarine in a medium saucepan over medium heat. Stir in the flour until smooth. Whisk in the milk, and continue cooking until mixture is bubbly and thick. Add some of the broth mixture to the milk mixture, continuing to stir, then stir all of the milk mixture into the broth mixture.
Mix in the reserved chicken meat and the white wine. Allow this to heat through for about 15 minutes.

[the fugative]

Originally posted by flute
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)

That could have made a difference or it might be that its just different from what you are used to Either way ya never know until you try it and thats the fun part, finding new recipies & foods some of which become favorites and some which don't

[the fugative]

Todays Recipies


Annato Rice


2 1/4 cups water
2 teaspoons granulated chicken bouillon or 2 chicken bouillon cubes
1 cup converted rice
1 teaspoon dried onion flakes
2 tablespoons butter
2 teaspoons annato seeds
1 tablespoon dried parsley flakes

Boil water.
Add bouillon cubes to dissolve, then stir in converted rice and onion flakes.
Cover and simmer for 20 minutes.
While rice is cooking, melt butter in small saucepan and add annato seeds.
Simmer on low for 10 minutes.
When rice is done, pour annato mixture through a strainer and into the rice.
Add parsley and stir well until color is mixed evenly.



Sherry Cake


Cake
1 package yellow cake mix
4 eggs
3/4 cup oil
3/4 cup cream sherry
1 teaspoon nutmeg
1 package vanilla instant pudding mix

Cinnamon mixture
1/2 cup sugar
1 tablespoon cinnamon
1 tablespoon cocoa

Drizzle frosting
1/2 to 1 cup powdered sugar
milk

(This recipe has three separate portions to combine together: the cake, the cinnamon mixture, and the frosting.)

Combine cake ingredients.
Mix for 5 minutes in mixer on medium speed.

Combine cinnamon mixture.

Put oil on sides and bottom of Bundt or angelfood tin.
Sprinkle part of cinnamon mixture into pan covering sides and bottom.
Then pour cake batter into pan in three alternating layers with cinnamon mixture, ending with cinnamon mixture.
Bake at 350 degrees for 45 minutes.
Let cool.
Place on serving plate.
Mix together powdered sugar and enough milk to make a"drizzly" consistancy of frosting.
Then drizzle over the sides (both inside and outsides).
Let frosting set before serving.



Apricot Chicken



1 (4 lbs) chicken(s), cut into 8 pieces,skin removed
3/4 teaspoon cumin
3/4 teaspoon ginger
3/4 teaspoon coriander
1/2 teaspoon turmeric
1 pinch cinnamon
1 pinch salt and pepper
1 tablespoon butter or vegetable oil
2 onions, thinly sliced
4 cloves garlic, minced
1/2 cup chicken stock
1/4 cup liquid honey
2 lemons, sliced
1 tablespoon cornstarch
8 canned apricots, quartered

In a bowl combine;cumin, ginger,coriander, tumeric, cinnamon, salt& pepper.
Add chicken to evenly coat it with the spices.
In a skillet melt butter (oil) and brown the chicken (12 minutes).
Drain off all but 1 tbsp fat.
Add onions& garlic.
Add honey.
Add 1/3 cup of stock, stirring and spooning over the chicken.
Arrange half of the lemon slices over the chicken.
Bring to a boil, cover and simmer, basting occasionally, for 25-30 minutes or until chicken is cooked.
Trandfer chicken to a platter, keep warm.
Discard lemon.
Over high heat bring liquid to a boil.
Blend remaining stock and cornstarch.
Whisk into the sauce and cook for about 3 minutes or until smooth and thickened.
Add Apricot& remaining lemon, heat through.
Pour over Chicken.

[the fugative]

Apple Cake


5oz firm butter, grated
6oz flour
pinch salt
iced water

6oz butter
6oz caster sugar
2 eggs, beaten
8oz self-raising flour
2 medium cooking apples, peeled, cored and chopped
1tsp lemon rind
2tbsp demerara sugar
pinch cinnamon
pinch nutmeg


Preheat oven to 350°F, and grease and line a 2lb loaf pan. Cream butter and sugar. Gradually add eggs and flour. Stir in apples and lemon rind. Pour into the tin and sprinkle with sugar and spices. Bake for 1- 1 1/2 hours.




Spiced Beef


7 lbeven-sized piece of roast
2 tsp each ground cloves, milled black pepper, allspice, cinnamon, mace and saltpetre
2 tbsp molasses
2 tbsp brown sugar
cold water to cover
bottle Guinness
1/2 cup salt



Combine all the ingredients except the beef, water and Guinness. Place the beef in a bowl and cover with the mixture. Rub it in once or twice a day for a week. Tie up the meat into a good shape and place in a pan. Cover with cold water to which a bottle of Guinness has been added. Simmer gently for 5-6 hours. When cool, press lightly between two plates. The beef is usually served cold, thinly sliced




Apple-Barley Pudding


4 TBSP Pearl barley
1 1/2 lb apples
Peeled, cored and sliced

3 TBSP Sugar
3/4 cup heavy cream
1 TBSP lemon juice

Put the barley in the water and bring to the boil. Add the sliced apples and continue cooking gently until the barley and apples are soft. Press through a sieve, or put through the blender, and put back in the saucepan. Add the sugar and lemon juice and bring to the boil again. Remove from the heat, allow to cool, and then chill. Serve cool with the cream stirred in.



Lemon-Lime High Pie



1 1/2 cups graham cracker crumbs
1/2 cup sugar
1/2 cup (1 stick) butter, melted
2 packages (8 ounces each) cream cheese, room temperature (divided)
2 cans (14 ounces each) sweetened condensed milk (divided)
1/3 cup bottled lemon juice
Few drops yellow food coloring
1 tub (8 ounces) whipped topping, thawed (divided)
1/3 cup bottled lime juice
Few drops green food coloring
Additional whipped topping for garnish
Lemon and lime slices for garnish

Preheat oven to 350 degrees. To make crust, combine cracker crumbs, sugar and butter. Press into 9-inch pie pan. Bake in preheated oven 5 minutes. Cool.

To make lemon layer: With electric mixer at high speed, beat 1 package cream cheese in bowl. While beating add 1 can of sweetened condensed milk, lemon juice, then food coloring. Fold in 4 ounces whipped topping. Spoon into cooled shell.

To make lime layer: Beat remaining package of cream cheese with milk, lime juice, green food coloring and remaining whipped topping as above.

filling will be mounded well over top of pie pan. Chill about 2 hours. Garnish with additional whipped topping and lemon and lime slices.

[Jolie Rouge]

Fugie ~ what is the name of your dog ?

[Jolie Rouge]

CAPITAL CITY SHOWCASE

Marinated Shrimp
Cippriani’s Italian Restaurant
3 lbs. boiled shrimp - peeled
2 cups wine vinegar
½ cup vegetable oil
½ cup olive oil
¼ cup prepared mustard
¼ cup horseradish
½ cup lemon juice
1.4 cup Worcestershire sauce
1 tsp. dill weed
1 tsp. dill seed
1 tsp. mustard seed
1 tsp. celery seed
2 Tbs. garlic - chopped
3 cup onion - thinly sliced
1 cup carrots - chopped
1 cup celery - chopped
2 Tbs. bell pepper - chopped
salt and pepper to taste
2 Jalapeno peppers - chopped

Combine all ingredients in a mixing bowl.
Transfer to a glass or plastic container with a tight fitting lid and let it stand 4 hours in the refrigerator before serving.



West Indes Crabmeat Salad
Juban’s Restaurant
1 cup black olives pitted
1 cup green olives pitted
1 red onion chopped 3 cloves gresh garlic
1 Tbs. tarragon vinegar
1 cup olive oil
1 Tbs. lemon juice
salt, pepper, cayenne pepper to taste

In food processor, blend olives, onion, and garlic until coarsely chopped.
Blend in vinegar, lemon juice, and olive oil.
Season to taste.
Serve over lump crabmeat with lettuces.


Steamed Salmon in Banana Leaf
Chicago’s Bar & Grill
1 - 8 oz. salmon filet
1 orange, sliced into pin wheels
1 lime, sliced into pin wheels
1 lemon, sliced into pin wheels
4 oz. butter
4 sprigs dill
¼ cup sweet white wine
salt and white pepper to taste
1 banana leaf (boiled for 3 minutes)
1 Mango cubed and soaked in 2 cups brandy with 2 cups sugar

Season salmon with salt and white pepper to taste.
Lay banana leaf down with 1 lemon, 1 lime, and 1 orange pin wheel; then 2 oz. butter, 2 sprigs of dill, then salmon filet.
Repeat process on other side of salmon.
Roll banana leaf with salmon and condiments up like a burrito.
Make a foil pocket, placing salmon roll and wine inside and secure pocket.
Bake at 475 degrees for 12 minutes.
Unwrap, cut banana leaf open to reveal salmon and top with mango mixture. Serve.


Tahitian Vanilla Bean and Key Lime Crème Brulee
Pave’ Restaurant
2 large whole eggs
2 egg yolks
5 Tbs. sugar
1 ½ cups heavy cream
½ cup milk
1 Vanilla bean, scraped
2 Tbs. key lime juice

Scrape vanilla bean pulp into cream and milk in a heavy saucepan. Bring to a boil.
Whisk together sugar in eggs in a medium bowl.
Temper together egg and milk mixture.
Fold in key lime juice.
Bake in ramekins at 350 degrees for 35 minutes.
Cool for one hour.



Just for Baby Froggy :
Marinades
Amis Courtyard & Catering
Marinade for Chicken Kabob:

½ cup olive oil
2 tsp. cayenne pepper
1 Tbs. chopped parsley
1 Tbs. ground thyme
1 Tbs. garlic powder
1 whole lemon (juice and rind)

Combine oil, cut up chicken, cover and marinate for 3 - 4 hours in refrigerator.

*****
Lorraine Cheese Marinade:

1 cup olive oil
3 Tbs. red wine vinegar
1 Tbs. mustard powder
1 tsp. sale/pepper
1 clove garlic (minced)
small bunch fresh thyme
1 Tbs. sugar

[flute]

Originally posted by the fugative
Either way ya never know until you try it and thats the fun part, finding new recipies & foods some of which become favorites and some which don't

u dont' need to tell me that...my whole kitchen is an experimentd~most good experiments...but there's the occasional