Kai's "Old-Fashioned" Recipe Thread

[Gumball1960]

20-MINUTE CHICKEN CREOLE

4 medium chicken breast halves (1 1/2 lbs total), skinned, boned,
and cut into 1-inch strips*
1, 14-oz can tomatoes, cut up**
1 cup low sodium chili sauce
1 1/2 cups chopped green pepper (1 large)
1/2 cup chopped celery
1/4 cup chopped onion
2 cloves garlic, minced
1 tbsp chopped fresh basil or 1 tsp dried basil, crushed
1 tbsp chopped fresh parsley or 1 tsp dried parsley
1/4 tsp crushed red pepper
1/4 tsp salt
Nonstick spray coating


Spray deep skillet with nonstick spray coating. Preheat pan over
high heat. Cook chicken in hot skillet, stirring, for 3 to 5
minutes, or until no longer pink.

Reduce heat. Add tomatoes and their juice, low sodium chili
sauce, green pepper, celery, onion, garlic, basil, parsley,
crushed red pepper, and salt. Bring to boiling;
reduce heat and simmer, covered, for 10 minutes. Serve over hot
cooked rice or whole wheat pasta.

*You can substitute 1 lb boneless, skinless, chicken breasts, cut
into l-inch strips, if desired.
**To cut back on sodium, try low sodium canned tomatoes

Makes 4 servings

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OLD FASHIONED BREAD PUDDING WITH APPLE-RAISIN SAUCE

BREAD PUDDING

10 slices whole wheat bread
1 egg
3 egg whites
1 1/2 cups skim milk
1/4 cup sugar
1/4 cup brown sugar
1 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
2 tsp sugar


Preheat the oven to 350 F. Spray an 8x8-inch baking dish with
vegetable oil spray.

Lay the slices of bread in the baking dish in two rows,
overlapping them like shingles. In a medium mixing bowl, beat
together the egg, egg whites, milk, 1/4 cup sugar, the brown
sugar and vanilla. Pour the egg mixture over the bread.

In a small bowl stir together the cinnamon, nutmeg, cloves and 2
tsp sugar. Sprinkle the spiced sugar over the bread pudding.
Bake the pudding for 30 to 35 minutes, until it has browned on
top and is firm to the touch. Serve warm or at room temperature,
with warm apple-raisin sauce.


APPLE-RAISIN SAUCE

1 1/4 cups apple juice
1/2 cup apple butter
2 tbsp molasses
1/2 cup raisins
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp orange zest (optional)


Stir all the ingredients together in a medium saucepan. Bring to
a simmer over low heat. Let the sauce simmer 5 minutes. Serve
warm. Makes 2 cups

Makes 9 servings

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CATFISH STEW AND RICE

2 medium potatoes
1 141/2-oz can tomatoes,* cut up
1 cup chopped onion
18-oz bottle (1 cup) clam juice or water
1 cup water
2 cloves garlic, minced
1/2 head cabbage, coarsely chopped
1 lb catfish fillets
1 1/2 tbsp Hot `N Spicy Seasoning (see recipe below)
Sliced green onion for garnish (optional)
2 cups hot cooked rice (white or brown)

Peel potatoes and cut into quarters. In a large pot combine
potatoes, tomatoes and their juice, onion, clam juice, water, and
garlic. Bring to boiling; reduce heat. Cook, covered, over
medium-low heat for 10 minutes.

Add cabbage. Return to boiling. Reduce heat; cook, covered,
over medium-low heat for 5 minutes, stirring occasionally.

Meanwhile, cut fillets into 2-inch lengths. Coat with Hot `N
Spicy Seasoning. Add fish to vegetables. Reduce heat; simmer,
covered, for 5 minutes or until fish flakes easily with a fork.

Serve in soup plates, garnished with sliced green onion. Top
with an ice cream scoop of hot cooked rice. Or, ladle stew over
hot cooked rice in soup plates and garnish with green onion.

*To reduce sodium, try low sodium canned tomatoes

Makes 4 servings

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SWEET POTATO CUSTARD

1 cup mashed cooked sweet potato
1/2 cup mashed banana (about 2 small)
1 cup evaporated skim milk
2 tbsp packed brown sugar
2 beaten egg yolks (or 1/3 cup egg substitute)
1/2 tsp salt
1/4 cup raisins
1 tbsp sugar
1 tsp ground cinnamon
Nonstick spray coating


In a medium bowl stir together sweet potato and banana. Add
milk, blending well. Add brown sugar, egg yolks, and salt,
mixing thoroughly.

Spray a 1-quart casserole with nonstick spray coating. Transfer
sweet potato mixture to casserole.

Combine raisins, sugar, and cinnamon; sprinkle over top of sweet
potato mixture. Bake in a preheated 300-degree oven for 45 to 50
minutes or until a knife inserted near center comes out clean.

Makes 6 servings

Note: If made with egg substitute, the amount of cholesterol will
be lower.

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[Advertisement]

[Jolie Rouge]

CATFISH STEW AND RICE ...
1 1/2 tbsp Hot `N Spicy Seasoning (see recipe below)

did we *forget* something ???

[Gumball1960]

HOT `N SPICY SEASONING

1/4 cup paprika
2 tbsp dried oregano, crushed
2 tsp chili powder
1 tsp garlic powder
1 tsp black pepper
1/2 tsp red (cayenne) pepper
1/2 tsp dry mustard

Mix together all ingredients. Store in airtight container.
Makes about 1/3 cup.

[Gumball1960]

SHAMROCK CHOCOLATE CREAM CHEESE PIE

Yield: 8 servings

8 oz Cream cheese; softened
3 oz Cream cheese; softened
3/4 c Sugar
1 ts Vanilla extract
1/4 ts Peppermint extract (opt.)
1/4 c HERSHEY'S Cocoa
2 Eggs
1/2 c Whipping cream
1 Packaged crumb crust (6 oz.)
- OR...
- Homemade 9" graham cracker
- crumb crust
Whipped topping
Chocolate curls (optional)
Green sprinkles (optional)

Heat oven to 350 F. In large bowl, beat cream cheese, sugar, vanilla and
peppermint extract, if desired, until well blended. Add cocoa; beat
until well blended, scraping sides of bowl and beaters frequently. Add
eggs; beat well. Stir in whipping cream. Pour into crust. Bake 35 to 40
minutes. (Center will be soft but will set upon cooling.) Cool to room
temperature. Cover; refrigerate several hours or overnight. Garnish with
whipped topping and chocolate curls, if desired. Cover; refrigerate
leftover pie. 6 to 8 servings.

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FESTIVE COOKIES 'N' MINT PIE

Yield: 8 servings

1 1/2 c Miniature marshmallows
1/4 c Milk
7 oz Cookies 'n' Mint Chocolate
-(HERSHEY'S), broken into
- pieces & divided
1 c Cold whipping cream
- divided
1 Packaged crumb crust (6 oz.)
Few drops green food color
-(optional)

1. In medium microwave-safe bowl, place marshmallows and milk. Microwave
at HIGH (100%) 1 minute or until marshmallows are melted and mixture is
smooth when stirred. Cool completely.

2. Meanwhile, in small microwave-safe bowl, place half of candy pieces
and 2 tablespoons whipping cream. Microwave at HIGH 1 to 1-1/2 minutes
or just until chocolate is melted when stirred; spread over bottom of
crumb crust.

3. In small bowl, beat remaining whipping cream until stiff; fold into
marshmallow mixture. Finely chop remaining candy bar pieces; fold into
whipped cream mixture with food color, if desired. Spread into crust
over top of chocolate layer. Cover; refrigerate until firm. Garnish as
desired. Cover; refrigerate leftover pie. 6 to 8 servings.

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KILLARNEY COOKIES 'N' MINT MOUSSE

Yield: 6 servings

7 oz Cookies 'n' Mint Chocolate
-(HERSHEY'S),
- broken into pieces
1 1/2 c Miniature marshmallows
1/3 c Milk
3 1/2 c Non-dairy whipped topping
-(thawed and divided)
Few drops green food color
-(optional)

1. In medium microwave-safe bowl, place candy pieces, marshmallows and
milk. Microwave at HIGH (100%) 1 minute; stir vigorously. If necessary,
microwave at HIGH additional 30 seconds at a time, until chocolate and
marshmallows are melted when well stirred; cool to room temperature.

2. Fold 2 cups whipped topping into chocolate mixture until well
blended. Spoon into dessert dishes. Cover; refrigerate 2 hours or until
set. Stir food color into remaining 1-1/2 cups whipped topping, if
desired; use as garnish. 6 servings.

PARFAIT VARIATION: Prepare chocolate mixture as directed; do NOT spoon
into dishes. Alternately spoon chocolate mixture and thin layers of
remaining 1-1/2 cups whipped topping into parfait glasses. Cover;
refrigerate until cold. Garnish as desired.

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LEPRECHAUN COOKIES 'N' MINT CAKE

Yield: 1 cake

7 oz Cookies 'n' Mint Chocolate
-(HERSHEY'S),
- broken into pieces
Few drops green food color
-(optional)
1 pk Yellow cake mix (18 oz.)
-(with pudding in the mix)
COOKIES 'N' MINT GLAZE
-(recipe follows), optional

1. Heat oven to 350 F. Grease and flour 12-cup fluted tube pan. 2. Using
food processor, chop candy bar pieces very finely; set aside in small
bowl. 3. Prepare cake mix batter as directed on package, using water,
vegetable oil and whole eggs. In small bowl, reserve 1-1/2 cups batter;
stir into reserved chopped candy bar.

4. Into remaining vanilla batter, stir in food color, if desired. Pour
into prepared pan. Drop chocolate batter by spoonfuls into center of
batter, about 1-inch in from each side of tube.

5. Bake 35 to 40 minutes or until wooden pick inserted comes out clean.
Cool 10 minutes; remove from pan, inverting onto wire rack. Cool
completely. Top with COOKIES 'N' MINT GLAZE, if desired. 12 to 16
servings.

COOKIES 'N' MINT GLAZE: In small microwave-safe bowl, unwrap and break 1
HERSHEY'S Cookies 'n' Mint Chocolate Bar (7 oz.) into pieces; add 1
teaspoon shortening (not butter, margarine or oil). Microwave at HIGH
(100%) 45 seconds. In necessary, microwave at HIGH an additional 15
seconds at a time, stirring after each heating, just until chocolate is
melted when stirred.

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LUCK OF THE IRISH DESSERT SQUARES

Yield: 6 servings

---------------------------CHOCOLATE CRUMB CRUST---------------------------
1 c Graham cracker crumbs
1/4 c HERSHEY'S Cocoa
1/4 c Sugar
5 tb Butter or margarine; melted

-------------------------CHOCOLATE LAYER & TOPPING-------------------------
3 oz Cream cheese; softened
1/2 c Sugar
1/2 c HERSHEY'S Cocoa
1/4 c Milk
5 c Non-dairy whipped topping
-thawed, divided
1/4 ts Mint extract
-(more if desired)
Green food color
Mint leaves (optional)

1. Prepare CHOCOLATE CRUMB CRUST: In small bowl, stir together all
ingredients until well blended. Press crumb mixture onto bottom of
9-inch square pan.

2. For CHOCOLATE LAYER: In small bowl, beat cream cheese until
fluffy. Gradually add sugar, beating until well blended. Add cocoa
alternately with milk, beating until smooth. Gradually fold in 3 cups
whipped topping; spoon mixture over crumb crumb.

3. For TOPPING: In small bowl, stir together remaining 2 cups whipped
topping, mint extract and food color; spread over chocolate layer.
Cover; refrigerate about 6 hours or until set. Cut into squares. Garnish
with mint leaves, if desired. Cover; refrigerate leftover dessert. 6 to
9 servings.

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LUCK OF THE IRISH TRUFFLES

Yield: 42 candies

1/4 c Whipping cream
1/3 c Sugar
6 tb Butter (no substitutes)
7 oz Cookies 'n' Mint Chocolate
-(HERSHEY'S),
- broken into pieces
1 ts Vanilla extract
Chocolate sprinkles

1. Place wax paper on tray.

2. In small saucepan, stir together whipping cream, sugar and butter;
cook over low heat, stirring constantly, until mixture just begins to
boil. Remove from heat; immediately add candy bar pieces and vanilla.
Stir until chocolate is melted and mixture is well blended.

3. Pour into glass 9-inch pie plate. Cover; refrigerate several hours or
overnight to ripen and harden.

4. With spoon, form into 3/4-inch balls, working quickly to prevent
melting; roll in sprinkles. Place on prepared tray.

5. Cover; refrigerate 2 hours or until firm. Store, covered, in
refrigerator. About 3-1/2 dozen candies.

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[Jolie Rouge]

I had lunch in a Chinese restaurant the other day, but the chicken was terrible, so I called the waiter over and I said,
"This chicken is rubbery."

And the waiter said, "Thank you berry much!"

[jaybird]

Originally posted by Jolie Rouge
I had lunch in a Chinese restaurant the other day, but the chicken was terrible, so I called the waiter over and I said,
"This chicken is rubbery."

And the waiter said, "Thank you berry much!"

~groans~

Hey Jolie?
>
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POUNCE !!
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POUNCE !!
POUNCE !!
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POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
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POUNCE !!
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POUNCE !!

[jaybird]

A full seven percent of the entire Irish barley crop goes to the
production of Guinness beer.

((but you probably knew that!))

[flute]

jaybird.....somehow that doesn't surprize me.

ok food dilema

I Have a bunch of frozen pureed carrots for isabel....but they'll expire literally 1 week be4 she's allowed to eat 'em.

What can I do w/them?
And, would it hurt to give them to her anyway?

[jaybird]

Feed them to her, it won't hurt her. Just try to remember the things your grandmother fed your mom, without a doctor breathing down her back all the time. Years ago there were no time tables and schedules of when a baby ate what. Babies ate what was available for the most part. And thrived.

Or...
Feed them to her a week ahead of time, who's going to tell?

The carrots won't hurt her. If they were frozen for a month or longer it wouldn't hurt her. How long do you think frozen veggies are sitting around in warehouses and grocery stores? I'm sure it will be fine.

If you're concerned, feed some to Mike first. LMAO!

If you're still sketchy about using them, make carrot cake!

[anarmywife]

I used to put carrot juice in noahs bottle way before he started on baby food- he loved it!!!

[flute]

thanks for your advice jaybird. I mean the doc said not till 6 months..but she should be at stage 2 food by then..and they DO make stage 1 carrots.........(i bought some, so I know for a fact)

lol, yea, jaybird I made the carrots meself
and some sweet potatoes.boy she ate a lot of home made sweet potatoes today

we go to bananas tomorrow Maybe carrots after that..if I decide to try it....

anarmy..carrot juice.not sounding appetizing to me