Kai's "Old-Fashioned" Recipe Thread

[Jolie Rouge]

Deli Stuffed Calzone

1 3/4 cups Canned diced tomatoes -- drain
1 1/4 cups Spinach; frozen -- chopped
3/4 cup Pepperoni -- thin sliced
3/4 cup Salami; sliced -- chopped
1 cup Ricotta cheese
1 cup Mozzarella cheese -- shredded
1/2 cup Olives w pimento
1/3 cup Parmesan cheese -- grated
1 1/2 teaspoons Garlic powder
1 1/2 teaspoons Basil leaves -- crushed
1 1/2 teaspoons Oregano -- crushed
1 teaspoon Seasoned pepper
2 Loaves frozen bread dough
2 tablespoons Olive oil

In large bowl combine tomatoes, spinach, pepperoni, salami,
mozzarella cheese, ricotta cheese. olives, parmesan cheese,
garlic powder, basil, oregano and pepper; set aside filling.

Cut each bread loaf in half. On lightly floured board, roll
one bread dough half into a 12 inch circle. Place on pizza
pan. Spread 1 1/3 c filling on 1/2 of dough circle to within
1/2 inch of edge. Fold dough over filling making half circle.
Press edges with fork to seal. Cut 3 slits in dough to allow
steam to escape. Repeat process making 3 more calzones.

Bake in preheated 350 degree F oven for 20 minutes.
Brush with olive oil. Bake an additional 5 to 10 minutes or
until golden brown. Let stand 10 minutes before cutting.

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[the fugative]

GINGERBREAD MUFFINS


6 dozen muffins.

1 cup shortening

1 cup sugar

1 cup molasses

4 eggs

2 teaspoons baking soda

1 cup buttermilk

4 cups all-purpose flour

2 teaspoons ginger

½ teaspoon cinnamon

½ teaspoon cloves

1 cup raisins

½ cup chopped pecans, toasted

To prepare oven, tins: Preheat oven to 350 degrees. Grease muffin tins or line with papers.

To make muffins: In mixing bowl, cream shortening and sugar until light and fluffy. Add molasses. Cream again. Add eggs, 1 at a time, beating well after each addition. Pour buttermilk into small bowl. Stir in baking soda until dissolved. In separate bowl, combine flour, ginger, cinnamon and cloves. Add to creamed mixture alternately with buttermilk. Using wooden spoon, stir in pecans and raisins. (If baking muffins later, batter can be stored in airtight container in refrigerator for up to several weeks.)

To bake muffins: Fill prepared muffin cups. Bake for 20 minutes or until done.

[the fugative]

Torta di Mele al Burro



(Buttery Apple Cake


• 1/2 c. (1 stick) plus 1 tbsp. unsalted butter

• 3 Renette or Golden Delicious apples, peeled, cored, and cut into slices thick

• 2/3 c. flour

• 1/2 tsp. baking powder

• 1/2 tsp. salt

• 2 whole eggs, plus 1 egg yolk

• 1 tsp. vanilla extract

• 1 c. granulated sugar

• 1/2 tsp. grated lemon zest

• Powdered sugar

Preheat oven to 375 degrees. Generously butter a 9-inch round cake pan with 2-inch-tall sides.

In a large frying pan over low heat, melt the butter. Pour 6 tablespoons of the melted butter into a small bowl or cup; set aside. Add the apple slices to the butter remaining in the frying pan and cook, stirring occasionally, until the apples are tender, about 10 minutes. Remove from heat.

In a small bowl, stir together the flour, baking powder and salt. In a large bowl, beat the whole eggs and egg yolk until blended. Add the 6 tablespoons melted butter, vanilla, granulated sugar and lemon zest. Stir in flour mixture and the apples. Spoon into the prepared pan, smoothing top.

Bake until the cake is browned, 30 to 35 minutes. Transfer to a wire rack and let cool in the pan for 5 minutes. Invert the cake onto a plate and lift off the pan; then invert the cake again onto the rack and let cool completely.

Just before serving, place powdered sugar in a small sieve and sprinkle the sugar onto the top of the cake.

[the fugative]

Leftover fruitcake !!!!








FRUITCAKE BREAD PUDDING


2 cups milk (full-fat, low-fat or nonfat)

2 to 4 eggs, depending on the size (or substitute twice as many egg whites as entire eggs)

Few drops vanilla extract or brandy, optional

2 to 3 cups crumbled or cubed fruitcake

Butter for the baking dish

To soak bread: In bowl, beat together milk, eggs and vanilla or brandy until well blended. Add fruitcake. Stir to combine. Set aside for 30 minutes or cover and refrigerate for at least 1 hour and up to 8 hours.

To prepare oven, pan: Preheat oven to 350 degrees. Butter 2-quart baking dish, such as casserole, or 8-inch-square or round pan or pie plate.

To bake pudding: Pour mixture into prepared baking dish. Place baking dish inside larger baking pan. Place pans on oven rack. Carefully add enough hot water to larger pan to reach within ½ inch of top of baking dish. Bake for 25 to 50 minutes, depending on thickness of pudding. (Note: Cake tester or toothpick inserted in center of pudding should come out clean.) Transfer dish to wire rack to cool for a few minutes. Serve warm or at room temperature

Note -The pudding is a somewhat nonfestive beige color, so serve it warm with a drizzle of heavy cream, a dollop of whipped cream or a spoonful of rum or brandy.

[the fugative]

PUMPKIN GINGERBREAD



1¼ cups all-purpose flour

1 teaspoon ground ginger

¾ teaspoon ground cinnamon

½ teaspoon finely shredded fresh orange peel

½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1/3 cup butter

1/3 cup packed brown sugar

1 egg

½ cup canned pumpkin

¼ cup mild-flavor molasses

¼ cup milk

Sweetened whipped cream

To prepare oven, pan: Preheat oven to 350 degrees. Grease and lightly flour 8-by-8-by-2-inch baking pan. Set aside.

To make batter: In medium bowl, stir together flour, ginger, cinnamon, orange peel, baking powder, baking soda and salt. In large bowl, beat butter on high speed for 30 seconds. Add brown sugar and beat until fluffy. Add egg. Beat well. Add pumpkin and molasses, beating on medium speed until smooth. Alternately add flour mixture and milk to pumpkin mixture, beating on low speed after each addition. Pour into prepared baking pan.

To make bread: Bake for 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes.

To serve: Serve warm, topped with whipping cream, if desired

[the fugative]

Originally posted by Gumball1960
Just out of curiosity, if Bleu cheese goes bad, how can you tell?

It tastes like Velveeta or Cheese Whiz

[the fugative]

Citrus Salad

• 1/4 cup olive oil
• 2 tablespoons sugar
• 1 teaspoon finely shredded lemon peel
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 3 large oranges, peeled and sectioned
• 1 large pink grapefruit, peeled and sectioned
• 1 green onion, sliced (2 tablespoons)
• 1 tablespoon snipped fresh mint
• 4 cups shredded romaine lettuce (about 6 ounces)

For dressing, in a screw-top jar combine oil, sugar, lemon peel, lemon juice, and salt. Cover and shake well.
In a medium bowl place orange and grapefruit sections, onion, and mint. Pour dressing over and toss gently. Cover and refrigerate 2 to 24 hours.
To serve, put romaine in a large salad bowl and top with fruit mixture; toss lightly. Serve immediately





Fruit Bowl


• 3 medium grapefruit
• 1/2 cup sugar
• 1/2 cup orange marmalade
• 2 cups cranberries (8 ounces)
• 3 medium bananas, sliced

Cut a thin slice from each end of each grapefruit. Using a very sharp utility knife or a serrated knife and cutting from the top of the fruit down, cut off the grapefruit peel and the white membrane. (Or, cut around the fruit in a spiral.) Working over a bowl to catch the juices, cut between one fruit section and the membrane. Cut to the center of the fruit. Turn the knife and slide it up the other side of the section next to the membrane; repeat to make sections. Remove any seeds from the fruit sections. Set grapefruit sections aside (should have about 3 cups).
Add enough water to the reserved grapefruit juice to measure 1 cup. In a medium saucepan combine the 1 cup grapefruit juice, the sugar, and marmalade. Heat to boiling, stirring to dissolve sugar. Add cranberries; cook and stir for 5 to 8 minutes or until skins pop. Remove from heat; cool. Stir grapefruit into cranberry mixture. Cover and refrigerate until thoroughly chilled.
Just before serving, stir sliced bananas into chilled grapefruit mixture.

[the fugative]

Ultra Alexander


In a shaker filled with ice, add 1-1/3 jiggers of brandy, 1/3 jigger creme de cacao, and 1 tablespoon each of whipping cream and chocolate syrup. Shake, strain and serve. Sprinkle with chocolate shavings.




Dandy Shandy


Top a good dark stout or porter (or nonalcoholic beer) with an equal amount of ginger ale or ginger beer.





Mai Tai Me



Fill a shaker with ice. Add 1 jigger each of dark rum and Cointreau, 1/3 cup pineapple juice, 2 tablespoons grenadine, a dash of lime juice, and sugar. Shake and serve. Umbrella required.





Mojito Sparkler


Samba, anyone? Crush 6 mint leaves in the bottom of a glass. Pour in 1-1/2 to 2 jiggers gold rum, 1 teaspoon lime juice and 2 teaspoons superfine sugar. Add ice, stir, and top with soda.

[Jolie Rouge]

Creamy Red Pepper Dip

1 8-oz. package cream cheese, softened
8-oz. sour cream
8-oz. sharp cheddar cheese, grated
1 fresh jalapeno pepper, seeded and finely chopped
1 red pepper seeded and finely chopped
1 clove garlic, minced
1/2 tsp. ground cumin

Combine all ingredients in a bowl and mix well. Refrigerate until ready to serve. Serve with crackers. This spicy dip will warm up your guests for the main course.


Herbed Chicken

2 cups seasoned crumb-style stuffing
1 tsp. paprika
1/2 tsp. garlic powder
6 - 8 boneless chicken breasts
1/2 cup milk
1/4 cup oil
2/3 cup white or rose wine
1 cup sour cream

Combine stuffing, paprika and garlic powder in a bowl. Crush stuffing more if necessary. Dip each chicken breast in milk and coat with stuffing mixture. Heat oil in a skillet and brown breast on each side. Add wine and simmer for about 20 minutes. Stir in sour cream and serve.



Horseradish Mashed Potatoes

8 red potatoes cut into 2-inch pieces
2 cloves garlic, minced
1/4 cup milk
1/4 cup chicken broth
1 - 2 Tbsp. horseradish (or to taste)
Salt and pepper to taste
Butter or margarine to taste

Place potatoes in a large saucepan and cover with water. Bring to a boil and cook until tender. Drain water and mash potatoes. Add remaining ingredients and mix well. The amount of horseradish is really up to your individual tastes. Start with a little and taste the potatoes. The horseradish really adds a nice flavor and some zip to the spuds.


Coconut Key-Lime Pie

1 9-inch graham cracker crust pie shell
1 14-oz. can sweetened condensed milk
1 8-oz. package cream cheese, softened
1/2 cup key lime juice
2/3 cup coconut flakes, toasted

Place coconut flakes on a cookie sheet and bake at 350 degrees for several minutes until golden brown. Combine condensed milk, cream cheese, and key lime juice and 1/2 cup of coconut together and beat with a mixer until smooth. Pour into graham cracker crust. Sprinkle with remaining coconut and chill in the refrigerator for several hours until set. Garnish with lime slices and serve. If you cannot find key-lime juice you may use lime juice from fresh limes instead. Remember not to use evaporated milk instead or sweetened condensed milk it will not set. Many key lime pies call for raw eggs. This one is nice because no raw eggs are required. Some eggs are now treated to reduce the threat of you becoming sick but we prefer to completely eliminate the risk be not eating raw eggs at all.

[Jolie Rouge]

Chicken Piccata

4 whole chicken breasts, skinned, halved, and boned
1-1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
Paprika, to taste
1/2 cup all-purpose flour
1/4 cup butter, clarified
1 Tablespoon olive oil
2 to 4 Tablespoons Madeira, sherry, or water
3 Tablespoons fresh lemon juice
3 to 4 Tablespoons capers
Lemon slices
1/4 cup minced parsley (Optional)

Clarify butter by melting it over low heat and skimming the foam from the surface. Remove from heat and allow milky residue to settle to the bottom. Spoon clear butter into a bowl, and discard milky solids. [An alternate method is to melt the butter, refrigerate it until it solidifies and pour off the milky residue. When ready to use, reheat clarified butter.]

Sprinkle chicken with salt, pepper. and paprika. Dredge lightly with flour. Place each breast between two sheets of waxed paper, and pound to a one-quarter-inch thickness. In a large skillet, heat butter and olive oil until bubbling. Sauté chicken breasts for two to three minutes on each side. Do not overcook. Drain on paper towels and keep warm. Drain all but two Tablespoons drippings from the pan. Stir in Madeira, sherry, or water. Heat the liquid, scraping the pan to loosen any browned chicken. Add lemon juice, stirring until sauce thickens. Stir in capers. Place chicken on a platter and garnish with lemon slices and chopped parsley. Pour sauce over all. Serve with fettuccine and chilled cooked broccoli.

SERVINGS: 4 to 6

[Jolie Rouge]

A Southern New Year's Day Tradition .....

Spicy Black-eyed Peas

1/2 pound bacon
2 cups chopped onion
2 cups chopped green pepper
2 cups chopped celery
3 tomatoes, peeled, seeded and chopped
3 (15 ounce) cans black-eyed peas
1 (10 ounce) can Ro-Tel tomatoes
Salt to taste
Pepper to taste
White vinegar to taste (Optional)


Cook bacon until it has rendered the fat. Transfer bacon to a 6 to 8 quart soup pot. Sauté the onion, green pepper and celery in the bacon fat. Pour peas into the soup pot. Add the sautéed vegetables, chopped tomatoes, Ro-Tel tomatoes, salt and pepper. Cook over medium to medium low heat for 30 minutes. Correct the seasonings. Serve hot.

SERVINGS: 8