Kai's "Old-Fashioned" Recipe Thread

[the fugative]

Originally posted by jaybird
Get back in my suitcase!

OOPs sorry I keep "Popping" Up




Bwahahahahahahahaha

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[Jolie Rouge]

Cheddar Cheese Bacon Bites

2 cups cheddar cheese, shredded
1/3 cup mayonnaise
1 3-oz. jar real bacon bits
1 baguette, sliced into 1/4-inch slices

Combine cheese, mayonnaise and bacon bits and spread about 1 tablespoon on each slice of bread. Bake on an ungreased baking sheet at 425 degrees for 5 - 7 minutes or until cheese is melted.



Fettuccine with Shrimp Sauce

1/2 pound fettuccine noodles
1 and 1/2 cup chicken broth
1/4 cup dry white wine
1/2 tsp. dried marjoram
1 pound shrimp, peeled and deveined
1 Tbsp. cornstarch
1 cup milk
1/3 cup Swiss cheese, shredded

Combine chicken broth, wine and marjoram in a saucepan and bring to a boil. Add shrimp and cook for about a minute until shrimp starts to turn pink. Remove shrimp from pan and set aside. Bring broth mixture to a boil and allow it to boil for about 15 minutes until it is reduced to about one-half cup. Meanwhile cook fettuccine according to package directions. Combine cornstarch and milk, pour into broth mixture, and then stir until mixture becomes thick. Add cheese and stir until cheese melts. Add shrimp and heat through. Serve over cooked fettuccine noodles.


Fennel Salad

1 tsp. ground fennel seeds
1/4 cup lemon juice
1 Tbsp. olive oil
2 Tbsp. Kalamata green olives, pitted and minced
Salt and pepper to taste
2 fennel bulbs, sliced
2 Granny Smith apples, cored and sliced
1/4 cup fresh grated Parmesan cheese

Combine ground fennel, lemon juice, olive oil, olives and salt and pepper and whisk with a wire whisk. Combine fennel and apples. Pour dressing over fennel and apples and toss to coat. Sprinkle with cheese and serve.



Whipped Raspberry Pie

2/3 cup boiling water
1 4-oz. package raspberry gelatin
1/2 cup cold water
Ice cubes
3 cups whipped topping
1 9-inch graham cracker piecrust

Combine boiling water with gelatin and stir until gelatin is dissolved. Add enough ice to the 1/2-cup cold water to make 1 full cup. Pour gelatin mixture into water mixture and stir until ice melts. Add whipped topping and blend. Place mixture in the refrigerator for 20 minutes until mixture has thickened, spoon into piecrust and refrigerate for several hours before slicing and serving.

[jaybird]

You bad.

[Jolie Rouge]

Originally posted by jaybird :
Get back in my suitcase!

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

Originally posted by the fugative :

OOPs sorry I keep "Popping" Up

Bwahahahahahahahaha

I am NOT EVEN gonna go there ....

[jaybird]

Pay no attention to the man in black. He's baiting us Jolie.

Okay, g'night you two. I have to get up at 5:30 and I have a little drive to make tomorrow night. Looks like a 5 hour drive or less (if the traffic and the cops cooperate) from Paula's to BR. 343 miles. I can make that easily in 4. Noonish work? Say between 11-1pm? Let me know how much *warning* you need. I can call an hour before we get to BR if you need.

[the fugative]

[Jolie Rouge]

I can call an hour before we get to BR if you need.

Perfect !

Do you have my numbers ?

[Jolie Rouge]

Ham Stuffed Chicken Breasts


MARINADE:

4 Tablespoons dry sherry
2 Tablespoons Worcestershire sauce
1/2 teaspoon ginger
1/4 cup soy sauce
1 garlic clove, minced
1/8 teaspoon celery salt
12 small chicken breast halves, skinned and boned


HAM STUFFING:

2 (6-3/4-ounce) cans devilled ham
1 cup cracker crumbs
1/2 cup grated onion
1 cup chopped pecans
1/2 cup milk
reserved marinade


The day before serving, combine marinade ingredients and pour over chicken. Cover and marinade overnight in refrigerator. Drain chicken, reserving marinade. Combine all stuffing ingredients and reserved marinade, blending well. Place 1/2 cup stuffing between two breast halves. Wrap in aluminum foil, sealing well. Bake in a preheated 350 degree oven for 2 hours.

SERVINGS: 6

[the fugative]

Tomato-Cucumber Basmati Rice Salad


• 1 c. basmati rice, rinsed in cold water

• 1 1/2 c. water

• 3 bay leaves

• 1 seedless cucumber, peeled and medium diced

• 5 tomatoes, diced

• 1 tbsp. fresh marjoram

• 3 tbsp. fresh Italian parsley

• Juice and zest of 1 lemon

• 1/2 c. extra-virgin olive oil

In a medium pot over medium heat, cover rice and bay leaves with water and cook until liquid has been absorbed. Set aside to cool.

In a large bowl, toss together rice, cucumber, tomatoes, marjoram and parsley. In a small bowl, whisk together lemon juice and olive oil. Drizzle mixture over rice-tomato salad to coat.




Grilled Lamb Chops and Vegetables



• 4 lamb chops

• Olive oil

• Sea salt to taste

• Freshly ground black pepper to taste

• Cumin to taste

• 2 tomatoes, halved

• 2 zucchinis, halved

Brush lamb chops with olive oil and season with salt, pepper and cumin. Let stand 1 hour prior to grilling. Grill for approximately 5 minutes on each side. Brush tomato and zucchini halves with olive oil, season with salt, pepper and cumin and put on grill for last 2 to 3 minutes of lamb cooking time.

[Jolie Rouge]

Mediterranean Quesadillas

1 small sweet onion, chopped
1 Tbsp. olive oil
2 cloves garlic, minced
6 cups baby spinach
4 oz. feta cheese
3 oz. cream cheese
1/2 cup ricotta cheese
1 tsp. fresh lemon juice
1/2 tsp. ground cumin
1/4 tsp. ground nutmeg
Salt and pepper to taste
4 8-inch flour tortillas
Non-stick cooking spray

Saute onion in the oil in a skillet for several minutes until tender, add garlic and saute for about one minute, add spinach and cook for several minutes until it starts to wilt. Drain mixture on paper towels. Combine cheeses and next 4 ingredients and mix well. Combine with spinach mixture. Spread mixture onto each tortilla. Fold tortilla over and press to seal along edges. Spray skillet with cooking spray and cook each quesadilla for several minutes on each side, remove and cut into quarters. Serve with salsa if desired.





Stuffed Meat Loaf

1 and 1/3 cups water
1/3 cup milk
2 Tbsp. butter
1 tsp. salt
1 and 1/3 cups mashed potato flakes
1 egg beaten
1/3 cup quick-cooking oats
1/2 cup celery, diced
1/3 cup onion, diced
1/2 tsp. pepper
1 pound ground beef
1 cup cheddar cheese, shredded
1/4 cup ketchup

In a saucepan, combine water, milk, butter and salt and bring to a boil, then stir in mashed potato flakes and set aside. In a large bowl, combine egg, oats, celery, onion and pepper and mix, then add ground beef and mix well. Place beef mixture on a piece of wax paper and spread out to form a rectangle. Spread mashed potatoes over beef and sprinkle with cheese. Roll up and secure the seam. Place seam side up in a greased 13 x 9-inch baking dish. Bake at 350 degrees for 30 minutes, pour ketchup over the top and cook another 20 minutes or until meat is fully cooked.



Lemon Green Beans

2 pounds green beans, washed and trimmed
1 tsp. salt
1/4 cup butter
1 Tbsp. lemon zest, grated
1 Tbsp. fresh lemon juice

Place green beans in a large saucepan and add just enough water to cover, add salt and bring to a boil. Cook for about 5 minutes and remove from pan. Melt butter in the same pan and add beans, saute for a couple of minutes, add lemon zest and lemon juice and cook for another minute. Season with salt and pepper and serve.



Lemon Delights

1 package angel food cake mix
1 22-oz. can lemon pie filling
1/3 cup sliced almonds
1/4 cup shredded coconut

Combine angle food cake mix and lemon pie filling and mix well. Spray a 13 x 9-inch baking dish with non-stick cooking spray, pour mixture inside and spread out evenly. Top with almonds and coconut and bake for 30 minutes at 350 degrees. Allow dessert to cool before cutting into squares.

[Jolie Rouge]

Seven-Story Bars

1 1/2 cups graham cracker crumbs
1 cup shredded coconut
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
1 cup chopped walnuts or pecans
1 can sweetened condensed milk
3/4 cup butter or margarine

Melt butter in bottom of 9x13 pan. Add graham cracker crumbs. Mix and pack down with a fork. Layer coconut, chocolate chips, butterscotch chips, and nuts. Pour sweetened condensed milk over top. Bake at 350 degrees F for 30-35 minutes. Sooooo easy!! I make these with my daughter -- so is soo proud of herself !


Couldn't Be Simpler Bars

1/2 cup butter(no substitutes),melted
1 cup graham cracker crumbs(about 16 squares)
1 cup flaked coconut
1 cup semisweet chocolate chips
1 cup butterscotch chips
1 can (14 oz) sweetened condensed milk
1 cup chopped walnuts

Pour butter into a greased 13x9x2 inch baking pan. Sprinkle with crumbs and coconut. Top with chips. Pour milk over all. Sprinkle with walnuts. Bake at 350 for 23-28 minutes or until browned and bubbly. Cool completely before cutting.