Kai's "Old-Fashioned" Recipe Thread

[the fugative]

Originally posted by jaybird
I KNOW! I'll cook a big pot full of cabbage to mask the fish schmell!

Yasureyoubetcha



Bwahahahahahahahaha

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[Gumball1960]

Fudge Truffle Cheesecake

Chocolate flavored cookie crust is topped with a creamy, velvety soft chocolate
custard-like filling, together they make for a sinfully rich dessert.

1 1/2 cups vanilla wafer crumbs

1/2 cup powdered sugar

1/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa

1/3 cup butter, melted

2 cups NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels

24 ounces cream cheese

1 can NESTLÉ® CARNATION® Sweetened Condensed Milk

4 eggs

2 teaspoons vanilla

Preheat oven to 350°F.
For the crust, combine vanilla wafer crumbs, powdered sugar,
unsweetened baking cocoa, and melted butter. Press onto the
bottom of a 9-inch spring form pan; set aside.

For the filling, in a heavy saucepan over very low heat,
melt semi-sweet chocolate chips.
In a large bowl, beat cream cheese and gradually add sweetened
condensed milk. Add the melted chips, then beat in eggs and
vanilla extract. Mix well. Pour into the prepared crust.
Bake for 1 hour and 5 minutes, or until the center is set.
Remove from oven; let cool.
Makes 8 servings.
----------------------------------------------------------------

[Jolie Rouge]

Spinach Dip

1 (10 ounce) package frozen chopped spinach, thawed and drained
1/2 cup chopped parsley
1/2 cup green onions
1/2 teaspoon dill weed
1 teaspoon Cavender's Greek Seasoning
1 cup sour cream
1 cup mayonnaise
Juice of 1/2 lemon


Combine all ingredients. Mix well and refrigerate. This dip is better made 1 day in advance so flavors will have time to blend. Serve with raw vegetables.

SERVES: 6 - 8



Oyster Casserole

1 cup cracker crumbs
1/2 cup seasoned bread crumbs
1/2 cup melted butter
2/3 cup chopped parsley
2/3 cup chopped onions
Tabasco sauce
1 dozen large or 2 dozen small oysters
Seasoned salt
Butter
3/4 to 1 cup chablis wine
3/4 to 1 cup light cream
1 cup American cheese

Mix first three ingredients. In a separate bowl, mix parsley and onions. Put layer of bread crumb mixture, then layer of parsley and onions on bottom of a 2- or 3-quart casserole. Put a layer of oysters. Put 1 drop Tabasco sauce on each oyster. Put a little salt and a dot of butter on each oyster. Repeat procedure. Crumb mixture should be last. When the dish is full, gently pour wine, then cream, over the mixture. Sprinkle cheese over the top. Bake at 400 degrees for 20 minutes.

SERVES: 6 - 8

[Jolie Rouge]

Cream of Vegetable Soup

1/4 cup butter
2 red potatoes, chopped
1 small onion, chopped
2 ribs celery, chopped
1 15-oz. can tomatoes, diced
1 zucchini, grated
3 cups beef broth
1 clove garlic, minced
1/2 tsp. tarragon
1/2 tsp. marjoram
Salt and pepper to taste
2 Tbsp. cream sherry
1/2 cup light cream
Parsley sprigs for garnish
Croutons for garnish

In a large saucepan, saute vegetables in butter for several minutes. Add beef broth, garlic, tarragon, marjoram and salt and pepper to vegetables and simmer for 30 - 40 minutes over low heat until vegetables are tender but not mushy. Place mixture in a blender and puree. Return to saucepan; stir in sherry and cream and heat through. Garnish with parsley and croutons and serve.



Ham and Swiss Quiche

1 cup boiled ham, cut into bite-sized pieces
1 cup Swiss cheese, shredded
1 10-oz. package frozen chopped spinach, thawed and drained
1/4 cup onion, chopped
4 eggs, beaten
1 tsp. Worcestershire sauce
1 cup milk
1 cup light cream
1/4 tsp. ground nutmeg
1 9-inch pie crust

Combine all ingredients, except pie shell, and mix well. Pour into pie shell and bake at 350 degrees for 35 - 40 minutes.



Spinach Fruit Salad

1 pound spinach, torn into bite sized pieces
1 head green leaf lettuce, torn into bite-sized pieces
1 cup seedless grapes
1 11-oz. can mandarin oranges, reserve liquid
1/4 cup slivered almonds
4 green onions, chopped

Dressing

1/3 cup olive oil
Mandarin orange juice
1/4 cup sugar
1 tsp. dry mustard
1/3 cup red wine vinegar
Salt and pepper to taste

Combine salad ingredients in a large bowl and dressing ingredients in a cruet. Pour desired amount of dressing over salad immediately before serving.


Raspberry Parfaits

4 cups fresh or frozen raspberries (frozen should be thawed)
1/4 cup seedless raspberry jam
1 Tbsp. orange flavored liqueur (optional)
1 store bought or homemade angel food cake cut into bite-sized pieces
2 cups vanilla yogurt
1/2 cup slivered almonds
1 container whipped topping

Combine raspberries, raspberry jam and orange flavored liqueur together and mix well. If you are using frozen raspberries you may need to add a small amount of sugar to this mixture if the jam doesn't sweeten it enough. Alternate layers of angel food cake followed by raspberry mixture and then vanilla yogurt in parfait glasses. Top with slivered almonds and whipped topping

[Jolie Rouge]

Double Cheese Chili

1 lb. frozen Ground Turkey, thawed
1/2 cup chopped onion
1/2 cup chopped green pepper
1 can (15 oz.) kidney beans, drained
1 can (14-1/2 oz.) whole tomatoes, undrained
1 can (8 oz.) tomato sauce
1 Tbsp. chili powder
Finely Shredded Mild Cheddar Cheese


BROWN turkey in large skillet on medium heat until no longer pink; drain. Add onion and green pepper; cook until tender. STIR in beans, tomatoes, tomato sauce and chili powder; cover. Simmer on low heat 30 minutes, stirring occasionally. SPRINKLE cheese onto bottoms of serving bowls. Spoon chili over cheese; sprinkle with additional cheese. Top with Sour Cream, if desired. Garnish with chopped fresh parsley or cilantro.

[i]Enjoy this robust, low calorie, low fat vegetarian chili! The vegetables provide a good source of vitamin A and an excellent source of vitamin C.

SoyFull Chili

2 medium bell peppers (red, yellow or green), coarsely chopped
1 medium onion, chopped (about 1/2 cup)
2 cloves garlic, minced
2 tsp. vegetable oil
1 can (15 oz.) black beans, rinsed, drained
1 can (15 oz.) chili beans in sauce
1 can (15 oz.) tomato sauce
1 can (14-1/2 oz.) diced tomatoes
1 pkg. (12 oz.) frozen BOCA Meatless Ground Burger
1 can (4 oz.) chopped green chilies, drained
1 Tbsp. chili powder
1/2 tsp. ground cumin

COOK peppers, onion and garlic in oil in large saucepan on medium-high heat 2 minutes, stirring frequently. Stir in ground burger; cook 2 minutes, stirring occasionally. ADD remaining ingredients. Bring to boil. Reduce heat to medium-low; simmer 30 minutes, stirring occasionally. SERVE with your favorite chili toppings, if desired.



Spicy Cornbread

1/2 cup MIRACLE WHIP Salad Dressing {{TRUST me - it has to be this if you want it to come out right; no cheating...}}
1 can (4 oz.)chopped green chilies, undrained
2 eggs, beaten
1/2 tsp. ground red pepper
2 pkg. (8-1/2 oz. each) corn muffin mix
1 can (11 oz.) whole kernel corn, drained
1/2 cup chopped red bell pepper

MIX salad dressing, chilies, eggs and ground red pepper in large bowl. ADD remaining ingredients; mix just until moistened. Pour into greased 13x9-inch baking pan. BAKE at 400°F for 25 to 30 minutes or until golden brown.

* Special Extra * Add 1 cup Shredded Cheddar Cheese to corn muffin mix.

[Jolie Rouge]

Mississippi Mud

For the crust you will need 1 cup flour, 1 cup pecans, 1 stick butter and 1-tsp. vanilla.

For the filling you will need 1 8 ounce philidelphia cream cheese, 1 cup sugar, 1 large coolwhip, 1 large and 1 small jello instant pudding, and 2 cup milk.

For the crust you will need a 9x13 casserole dish or a pan. preheat oven to 350* Place pecans and flour in pan, melt butter in a smaller dish in microwave then add 1 tsp. vanilla to butter and spread over pecans and flour. Bake for 25-min. or until brown. let cool.

For the filling, in a large mixing bowl, mix the cream cheese and sugar with a mixer. add half of the coolwhip. Blend well. In another bowl add both packages of the jello instant pudding add the milk mix well with mixer, then add the other half of the coolwhip to the pudding mixture. Spread the cream cheese and coolwhip mixture over crust and then blend in the pudding mixture. Place in refrigerator for a couple of hours.

[Jolie Rouge]

Rich French Onion Soup

4 Tablespoons butter
2 Tablespoons olive oil
3 pounds yellow onions, thinly sliced
1 teaspoon salt
3 Tablespoons flour
8 cans (10-3/4 ounces each) chicken broth (about 84 ounces)
1 cup water
2 beef bouillon cubes

Melt butter in oil in heavy 4 to 5-quart saucepan over moderate heat.
Add onions; sprinkle with salt. Mix well. Cook uncovered over low heat, stirring occasionally, until onions are golden brown (approximately 2 hours). Sprinkle with flour; stir and cook another 2 to 3 minutes. Add hot broth, water and bouillon cubes. Bring to a boil, reduce heat, simmer, partially covered, 30 to 40 minutes. Skim off fat occasionally. Taste for seasoning. Rub garlic on each side of bread, then brush with olive oil. Lightly toast bread. Pour soup into individual crock pots. Float bread slices on top of soup, and cover with desired amount of cheese. Place in oven; bake 20 minutes until cheese is melted and soup bubbly.

Hint: Amounts of both liquid and onions may be varied to taste.

SERVES: 12

[Jolie Rouge]

Pork Chops in Mushroom Sauce


6 pork chops, 1 inch thick
3 Tablespoons vegetable oil
2 cups beef bouillon
1 cup fresh mushrooms, sliced
1 Tablespoon minced parsley
1-1/2 teaspoons paprika
Salt and pepper to taste
1 medium onion, sliced, separated into rings
2 Tablespoons cornstarch
3/4 to 1 cup sour cream
Garnish: minced parsley

Brown the pork chops in the oil in a skillet over medium- high heat. Place in an oblong baking dish. Mix the bouillon, mushrooms, 1 Tablespoon parsley, paprika, salt and pepper in a medium bowl. Pour over the pork chops. Bake, covered, at 350 degrees for 45 minutes. Arrange the onion rings on top of each pork chop. Bake covered for 30 minutes. Remove from the oven and place the pork chops in a warm serving dish.

Pour the pan drippings into a large saucepan. Add the cornstarch. Cook over medium heat until thickened, stirring constantly. Remove from the heat. Stir in the sour cream. Pour over the top of the pork chops. Garnish with minced parsley. Serve immediately.

SERVES: 6

[the fugative]

Originally posted by Jolie Rouge
Rich French Onion Soup

4 Tablespoons butter
2 Tablespoons olive oil
3 pounds yellow onions, thinly sliced
1 teaspoon salt
3 Tablespoons flour
8 cans (10-3/4 ounces each) chicken broth (about 84 ounces)
1 cup water
2 beef bouillon cubes

Melt butter in oil in heavy 4 to 5-quart saucepan over moderate heat.
Add onions; sprinkle with salt. Mix well. Cook uncovered over low heat, stirring occasionally, until onions are golden brown (approximately 2 hours). Sprinkle with flour; stir and cook another 2 to 3 minutes. Add hot broth, water and bouillon cubes. Bring to a boil, reduce heat, simmer, partially covered, 30 to 40 minutes. Skim off fat occasionally. Taste for seasoning. Rub garlic on each side of bread, then brush with olive oil. Lightly toast bread. Pour soup into individual crock pots. Float bread slices on top of soup, and cover with desired amount of cheese. Place in oven; bake 20 minutes until cheese is melted and soup bubbly.

Hint: Amounts of both liquid and onions may be varied to taste.

SERVES: 12

SOUP!!


Leek and Potato Soup


• 2 tsp. olive oil

• 1 tsp. toasted sesame oil

• 2 c. sliced leeks

• 2 c. cubed Yukon Gold potatoes

• 1 c. dried sliced shiitake mushrooms

• 4 c. reduced-fat broth

• 1 c. sliced green beans

• 1/2 tsp. dried thyme

• Pinch of cayenne pepper

• 2 tbsp. chopped fresh parsley

• Salt and freshly ground pepper, as needed

In large Dutch oven over medium-high heat, heat oils. Add leeks, potatoes and mushrooms; cook, stirring frequently, until leeks are limp and golden, about 5 minutes. Add broth, green beans, thyme and cayenne. Bring to boil. Lower heat to medium. Cover and simmer 20 minutes, or until potatoes are very soft. Add parsley and salt and pepper to taste




Minestrone


• 2 tsp. olive oil

• 1 c. sliced onions

• 1/2 c. sliced celery

• 1/2 c. sliced carrots

• 3 cloves garlic, minced

• 3 c. fat-free broth

• 2 c. canned white or kidney beans

• 1 (13 1/2-oz.) can stewed tomatoes

• 1 c. broken spaghetti or other pasta

• Salt and freshly ground pepper

• Grated Parmesan cheese

In large Dutch oven over medium-high heat, heat oil. Add onions, celery, carrots and garlic; cook, stirring frequently, until onions are limp but not browned, about 5 minutes. Add broth, beans, tomatoes and pasta. Bring to boil. Lower heat to medium. Cover and simmer 20 minutes, or until vegetables are soft. Season to taste with salt and pepper. Top with Parmesan cheese.



HiYa Jolie



BTW


POUNCE
POUNCE

[Jolie Rouge]

Cheese Stuffed Mushrooms

16 - 20 large fresh mushrooms, cleaned and stems removed
8 oz. cream cheese, softened
2 cloves garlic, minced
1/4 cup green onion, chopped
1/4 cup fresh parsley, chopped
1/2 tsp. Worcestershire sauce
Salt and pepper to taste
1 cup Parmesan cheese, grated

Combine cream cheese, garlic, green onion, parsley, Worcestershire sauce and salt and pepper and mix well. Fill each mushroom and sprinkle with Parmesan cheese. Bake at 350 degrees for about 20 minutes. Serve warm.



Veal Marsala

2 Tbsp. olive oil
2 - 3 pounds veal cutlets, pounded to 1/4 inch
1 cup seasoned bread crumbs (or unseasoned if desired)
1/2 cup Marsala wine
1/4 cup fresh parsley, chopped
1/3 cup Parmesan cheese, grated

Heat oil in a skillet. Dredge veal through breadcrumbs and brown in oil on both sides. Reduce heat and add wine and parsley. Cover and allow to simmer for 20 minutes over low heat. Sprinkle with Parmesan cheese just before serving.



Green Salad with Mozzarella and Tomatoes

4 cups assorted lettuce leaves
4 tomatoes, sliced
2 avocados, peeled, seeded and sliced
1 - 2 cups Mozzarella cheese, shredded
1/2 cup olive oil
1/2 cup red wine vinegar
2 cloves garlic, minced
1/2 tsp. marjoram
1/2 tsp. dried dill
1/2 tsp. dried oregano
Salt and pepper to taste

Combine lettuce, tomatoes, avocados and cheese together in a large bowl. Combine olive oil, vinegar, garlic and spices in a cruet and shake well. Pour over salad just before serving and toss.




Banana Cream Pie

1 graham cracker pie crust
1 (3 and 1/2-oz.) box instant vanilla pudding
1 (3 and 1/2-oz.) box instant banana pudding
2 cups milk
1 8-oz. package cream cheese, softened
1 8-oz. carton nondairy whipped topping
3 ripe bananas
1/2 cup shredded coconut

Mix vanilla and banana pudding together with milk, add cream cheese and mix with hand mixer until thickened. Place in graham cracker crust and top with whipped topping, sliced bananas and coconut. Chill for at least 1 hour before serving.



BTW ---

POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!

missed ya '

[the fugative]

ROSEMARY POTATO WEDGES


4 medium-size white or Yukon Gold potatoes (1¾ to 2 pounds total)

4 strips bacon

3 tablespoons olive oil

2/3 cup finely chopped onion

¾ teaspoon salt

¼ teaspoon pepper

1 tablespoon minced fresh rosemary

To steam potatoes: Peel potatoes. Cut each in half lengthwise. Place in steamer basket set over water at a low boil. Steam for 20 to 25 minutes, or until tender. Remove potatoes from pan. When cool enough to handle, cut each potato half into 2 wedges.

To cook bacon: Cook bacon in large (12-inch) cast-iron skillet over medium heat until crisp. Transfer bacon to paper-towel-lined plate. Drain off fat.

To sauté onion: Pour olive oil into pan. Add onion. Saute for 5 minutes, or until tender.

To sauté potato wedges: Add potato wedges, salt and pepper. Cook, stirring occasionally, for 5 minutes. Add half of rosemary. Cook for 1 to 5 minutes, or until potatoes are light-golden brown. Crumble bacon. Stir into potatoes. Add remaining rosemary. Cook for 1 minute. Serve.






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