Kai's "Old-Fashioned" Recipe Thread

**the fugative** · 02-19-2002, 08:05 PM

JayBird Glad You Are Feeling Better

Popeye's Balls

It's good to see some things or people Never Change

**Advertisement** · 02-19-2002 08:05 PM

**jaybird** · 02-19-2002, 08:10 PM

Thanks Fugi. You're just a great guy. There are several people here at BBS that are very special to me, and if you don't watch it, you're going to be one of them!

How was your weekend?

**the fugative** · 02-19-2002, 08:27 PM

Todays Pecipies

Crab Avocado Soup

1 large apple, peeled and chopped (1 cup)
1 stalk celery, finely chopped (1/2 cup)
1 tablespoon butter
1 tablespoon all purpose flour
2 cups chicken broth
1 medium avocado, seeded, peeled & cut up
7 1/2 oz crab meat,cooked, flaked and cartilage removed
1/2 cup light cream
salt
pepper
chives, snipped

In medium sauce pan cook apple & celery in butter about 5 minutes or until apple & celery are tender. Stir in flour. Add chicken broth all at once; cook and stir mixture until hot and bubbly.
Place 1/2 mixture into blender add 1/2 avocado. Blend until smooth,pour into a bowl, repeat with remaining broth mixture and avocado.
Stir in crab meat and light cream. Season to taste with salt & pepper. Chill. Serve chilled, each bowlful garnished with chives. serves about 6

Berry Buttermilk Soup

2 cups fresh blueberries or strawberries
1 1/2 cups water
1/2 cup sugar
1/2 teasspoon finely shredded orange peel
2 tablespoons orange juice
2 cups buttermilk
1 orange sliced
6 mint sprigs

Set 6 berries aside for garnish. In a 1 1/2 qt sauce pan combine berries, water, sugar, orange peel and juice. Bring to noiling. Reduce heat; cover and simmer 20 minutes. Cool 30 minutes. Pour into blender & blend until smooth. Cover & chill throughly. Serve cold garnished with a berry and orange slice and mint sprig. Serves about 6

more tomorrow

**the fugative** · 02-19-2002, 08:30 PM

Good, Quite. not near as exciting as yours (not that I would wish that on anyone)

The soup recipies are very good and from my private collection just between you & me

**the fugative** · 02-19-2002, 08:39 PM

Chocolate Truffles

2 pounds of good quality chocolate
One quart of heavy cream
1/4 lb. unsalted butter
1/3 C liqueur of choice
Cocoa powder

HMMMM Scotch Truffles? Budwiser Truffles HMMMM?

**jaybird** · 02-19-2002, 08:39 PM

Fugi...I really did have a great weekend (up to the stomach thing)

CSNY kicked *ss Friday night. WOW. And we had a good time Saturday night with some friends. Lost my *ss playing poker though. Played for about 5 hours. If we'd have left when I wanted to, I'd been money ahead, but nooooooo. So I lost my *ss. TWO DOLLARS. Playing nickel/dime. 15c limit. Hehe. Actually I started feeling bad and just didn't concentrate. Had a big, funny fight with dahubby over my poker-playing skills. I won 5 or 6 BIG hands (did I ever mention what a great bullsh*tter I am?) on 2 pair. Dahubby says, 2 pair is the second lowest hand in poker, I can't believe you bet on those. Hehe. I'm such a great bs'r that I had the other 5 folding.

I think someone mentioned something about me being a 'sandbagging wh*re!'

Last hand of the night was my deal (dealer's choice) so I counted up whatever $ I had, was like $4 something. Ante'd it all - on card sudden death, high card wins. LMAO I pulled a deuce of spades! Oh well.

The avacado crab soup sounds wonderful. Hard to find fresh crab meat around here, it's all that imitation cr*p. And come strawberry season I will definitely try the other.

**the fugative** · 02-19-2002, 08:45 PM

You must Be H*ll in Vegas

As to the crab you could use canned in a pinch(not quite as good) if you drain & rinse it(other wise its kinda nasty).

**jaybird** · 02-19-2002, 08:50 PM

Originally posted by the fugative
You must Be H*ll in Vegas

As to the crab rinse it(other wise its kinda nasty).

Nothing much worse than having nasty crabs!

Never been to Vegas...yet. For years I wouldn't fly. Finally flew about a year ago, long 32 minute flight to Indy. Now I want to go and we can't seem to find the time. Thinking maybe I'll just take Sarah and go this summer if we don't head down to Nawlins.

**the fugative** · 02-19-2002, 08:59 PM

Never been to Vegas...yet,maybe I'll just take Sarah and go this summer if we don't head down to Nawlins.

Do Both!!

Nothing much worse than having nasty crabs!

I thought you said it was a virus

LOL J/K LOL

**jaybird** · 02-19-2002, 09:06 PM

ha bloody ha

Night Fugi!

**Jolie Rouge** · 02-19-2002, 10:27 PM

Fit for a King... or at least a President
Subscribers have suggested we cast an eye towards the White House
kitchen, where many a culinary trend finds its source. (We'll
bypass "I hate broccoli" as a trend.) When I decided on the topic,
I expected to lift the lid on haute cuisine. Instead I found
myself peering in at mostly comfort food. This was an interesting
case study; less about "how to," and more about the dining history
of our own royalty... American style.

'Dinner Is Served'
Thomas Jefferson's table was famous in its day for both its food
and its imported French wines. Ironically, dishes then acclaimed
as "fit for a king" would today fit in the budget category (a
pie called macaroni!) This article provides a primer on the
menus you might expect as a guest at Monticello 200 years ago.
http://www.monticello.org/jefferson/dining/

My Dinner with Hillary
Check out Smoked Salmon with Peppercorn Crust:
http://clinton2.nara.gov/WH/EOP/Firs...l/Recipes.html

Favorite Foods List
No gourmet guidance here, but as a printout for your kids, this
list of each President's favorite food(s) might make our national
history a bit more "palatable."
http://www.kidinfo.com/american_hist...oodsweight.htm

For all the best resources on Gourmet Cooking on a Budget, visit:
http://wz.com/food/GourmetCookOnBudget.html

Thread: Kai's "Old-Fashioned" Recipe Thread

Thread Tools

Display

Posting Permissions

Thread: Kai's "Old-Fashioned" Recipe Thread

Thread Tools

Display

Posting Permissions

Log in