Kai's "Old-Fashioned" Recipe Thread

[flute]

3lb ground beef
One large onion
2 boxes jiffy cornbread mix
1 can whole kernel corn
1 can cream style corn
8oz shredded cheddar cheese
8oz shredded mozzarella cheese
Rotel canned tomatoes (1 can)

Brown ground beef with onion. Drain well.
Mix one box Jiffy corn bread mix according to package directions. Pour into bottom of 9x13" pan.

Spoon ground beef/onion over the jiffy. Spoon both cans corn over the ground beef.
Spoon one can rotel over the corn.
Cover with 8oz cheddar & 8oz mozzarella.

Mix 2nd box of Jiffy & spoon over top.

Bake till the cornbread is done.

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[Jolie Rouge]

Strawberry Cream Pie

1 cup sugar
6 Tablespoons flour
Dash of salt
2-1/2 cups milk
2 egg yolks, slightly beaten
2 Tablespoons butter
1 teaspoon vanilla
2 pints fresh strawberries
1 cup whipping cream
2 Tablespoons sugar
1 teaspoon vanilla
1 (9- or 10-inch) baked pie shell

Sift sugar, flour and salt together. Scald milk in top of double boiler and then place over boiling water. Gradually add dry ingredients, mixing with egg beater or portable mixer. After all dry ingredients have been added, cook 10 minutes stirring occasionally. Take a couple of teaspoons of hot mixture and add to beaten egg yolks and add all back to custard mixture and stir well. Cook 3 minutes. Mixture will be thick. Remove from heat; add butter and vanilla and stir until melted. Let cool slightly. Put a layer of sliced berries on bottom of crust and pour custard over them. Refrigerate until cool and add another layer of berries and top with sweetened whipped cream flavored with vanilla.

[the fugative]

Strawberry Croissant Pudding


• 1/4c. slivered almonds (about half of a 2-oz. bag)

• 3 eggs

• 11/4c. milk

• 4 tbsp. sugar, divided

• 1/4tsp. orange extract

• 3 large croissants, preferably day-old, torn apart into small hunks

• 2 c. coarsely chopped strawberries

• Heavy cream or half-and-half, if desired

Toast the almonds in a large frying pan over medium-low heat, stirring frequently, until they begin to color and become fragrant, about 7 minutes. Pour them out of the pan immediately and set aside to cool.

Grease a 1 1/2-quart baking dish.

In the small bowl of an electric mixer, combine the eggs, milk, 3 tablespoons of the sugar and the orange extract. Put about a quarter of the croissant shreds in the bottom of the prepared dish. Sprinkle on a quarter of the strawberry pieces. Repeat three times.

Drizzle the egg mixture all over the top of the berries and croissants, then use a spoon to gently press the berries and croissants down into the liquid. Sprinkle with the remaining tablespoon of sugar and the toasted almonds. Let stand for 30 minutes.

Preheat the oven to 350 degrees and bake the pudding until a knife inserted 1 inch from the edge comes out clean, about 40 to 50 minutes.

Serve warm, with cream

Note: Baking time can vary, depending on how much liquid the strawberries release and how dry the croissants are. If the strawberries are very ripe, or the croissants very fresh, allow another 5 or 10 minutes -- but test early, just to be sure.

[Jolie Rouge]

Pot Stickers

1 pound cooked ground chicken breast
4 cups Chinese cabbage, finely chopped
2 Tbsp. soy sauce
1 Tbsp. sesame oil
2 Tbsp. rice wine
1 clove garlic, minced
1/3 cup green onions, chopped
Salt and pepper to taste
30 - 40 6-inch square egg roll wrappers

Combine all ingredients together in a large bowl and allow mixture to sit for about an hour at room temperature to allow flavors to blend. Place 1 Tbsp. of mixture in the middle of each egg roll wrapper. Gently bring up edges to meet at the top and seal; you may need to moisten your fingers so the edges will stick. Place pot stickers in a slightly greased skillet over medium heat and cook for several minutes until golden brown; turning on all sides to evenly cook. Serve with soy dipping sauce; recipe to follow.

Soy Dipping Sauce

1/4 cup soy sauce
1 clove garlic, minced
2 Tbsp. water
2 Tbsp. green onions



Chicken and Beef Kabobs

1 pound lean tender beef cut into 1-inch cubes
1 pound chicken breasts cut into 1-inch cubes
1/4 cup olive oil
1 clove garlic
2 Tbsp. dry sherry
2 Tbsp. soy sauce
1 small bottle Italian dressing
2 onions, quartered
1 pint cherry tomatoes
1 pound fresh mushrooms
2 yellow, red or green pepper or a combination of each sliced
1 15-oz can pineapple chunks, drained

Place beef cubes in the mixture of olive oil, garlic, dry sherry and soy sauce and marinate for at least 1 hour. Place chicken cubes in the Italian dressing and allow to marinate at the same time as the beef. When the meat is finished marinating, place on skewers alternating with vegetables. Brush on the remaining Italian dressing and grill over medium-high heat until cooked through.


Curried Rice

1/4 cup butter
1 small onion, chopped
1/3 cup celery, chopped
1 and 1/2 cup wild rice
1 cup water
1 cup chicken broth
2 tsp. curry powder or to taste
Salt and pepper to taste
1/2 cup cashews, chopped

Melt butter in a saucepan and saute onion and celery together until tender. Add rice, water, chicken broth, curry powder and salt and pepper. Bring to a boil then reduce heat and simmer covered for 15-20 minutes or until all liquid is absorbed. Sprinkle with chopped cashews.


Strawberry Mango Cobbler

2 pints fresh strawberries, sliced
2 cups fresh mango, peeled and cubed
1 Tbsp. crystallized ginger, chopped
1 cup flour
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup oats
1/4 cup lemon juice
1/4 cup butter, melted

In a large bowl, combine fruit, ginger, flour, sugars and oats. Place in a slightly greased 13 x 9 inch-baking pan. Sprinkle lemon juice and melted butter over cobbler and cook for 40 minutes at 375 degrees. Allow to cool and serve with ice cream if desired.


Here's my grandmother's, oh-so-simple Rhubarb-Strawberry Crisp recipe. (And by the way, it's just as good in the Fall made with six Granny Smith apples instead of rhubarb and strawberries; then it becomes apple crisp. Just peel, core and cut the apples into wedges.)

Rhubarb-Strawberry Crisp

4 cups of rhubarb cut in 1-inch pieces. (Washed, and use just the red parts.)
4 cups of strawberries (About 2 pints; cleaned, hulled and cut in half.)
2 eggs
1/2 tsp salt
2 cups white flour
2 cups white sugar
2/3 cup melted butter
Cinnamon
Nutmeg

Spray a 9 X 13-inch pan with butter-flavored cooking spray. Spread the rhubarb and the strawberries in the bottom. Sprinkle the fruit with cinnamon and with one-half cup of the sugar. You'll notice I didn't put an amount for the cinnamon or nutmeg. You get to choose the amount based on your taste. If you've ever made cinnamon toast, you'll know how much cinnamon I put on. It's a dusting.

In another bowl combine the eggs, the salt, the rest of the sugar, and the flour. Use a pastry blender or a fork to get it all mixed up. It will be slightly lumpy and crumbly. Don't worry. Just get it mixed well so the flavors mix and the eggs get distributed.

Pour the mixture over the fruit and spread it from end to end. Some of the fruit might be sticking up through the flour mixture. That's fine. Drizzle the melted butter over the whole thing. It won't cover every bit. That's fine too. Then sprinkle on the dusting of nutmeg.

Pop it in the oven at 350 degrees for 40 to 45 minutes. Watch for a lightly browned crust to appear -- very light brown. As the crisp cools, the topping becomes crusty. That's why they call it "crisp." Eat warm or cool, with or without ice cream. By the way, I don't cover crisp to store it. If there's any left overnight, I only cover the edge where it was cut because if you cover the crust, it will go from crispy to soggy. It's okay that way; it's just not "crisp." More often than not there won't be leftovers to even concern yourself with.

[Jolie Rouge]

Potato Skins

8 large baking potatoes
Olive oil
Salt and pepper
1 cup Monterey Jack cheese, grated
1 cup cheddar cheese, grated
8 slices cooked crisp bacon, crumbled
1/3 cup scallions, chopped
Sour cream

Bake potatoes in the oven at 350 degrees for about 1 hour or until soft. Cut each potato in half and scoop out pulp of the potato. Reserve the pulp to use in some other recipe like mashed potatoes or baked potato soup. Brush inside of each potato jacket with olive oil and sprinkle with a small amount of salt and pepper. Return to the oven for 10 - 15 minutes to brown inside of the potato. Remove potatoes from the oven and spread the mixture of cheeses, bacon and scallions around the inside of each jacket. Place in the oven one final time to melt cheeses. Serve with sour cream



Grilled Italian Sausage with Peppers

2 yellow peppers, seeded and sliced
2 red peppers, seeded and sliced
1/4 cup olive oil
2 garlic cloves, minced
1/4 cup fresh parsley, chopped
Salt and pepper to taste
2 pounds Italian sausage links, cut lengthwise

Combine peppers, olive oil, garlic, parsley and salt and pepper and toss. Grill peppers over medium-high heat for 5 to 8 minutes turning once. Remove from heat and reserve. Grill sausages for 10 - 12 minutes or until no longer pink in the center. Place peppers over the sausages and serve.




Pea Salad

16 oz. frozen peas
1/2 cup celery, chopped
1 small onion, chopped 1 8-oz. can water chestnuts, chopped
3 oz. real bacon bits
8 oz. sour cream
1/2 cup mayonnaise
1 package dry ranch dressing mix

Allow peas to thaw. Combine peas with remaining ingredients and chill for several hours before serving.


Double Chocolate Cookies

1/4 cup butter
8 oz. semi-sweet chocolate squares (baking chocolate)
2 eggs
1 cup sugar
2 tsp. vanilla
2/3 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
8 oz. chocolate chips
1 cup chopped walnuts or pecans

Melt butter and chocolate squares in a saucepan and set aside. Combine eggs, sugar and vanilla; add melted chocolate and butter. Stir in flour, baking powder and salt followed by chocolate chips and nuts. Spoon onto a greased baking sheet and bake for 12 - 15 minutes at 325 degrees.

[Jolie Rouge]

so Fugie - have you recovered from NO yet ?

[the fugative]

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Strawberry, Avocado, Pecan Salad


• 1 c. coarsely broken pecans

• 3 ripe avocados, cubed

• 2 c. (1 pint) strawberries, quartered

• 2 tbsp. lime juice

• Lettuce

Dressing:

• 1/2c. mayonnaise

• 2 tbsp. lime juice

• 1 tbsp. honey

• Salt and pepper to taste

• Hot pepper sauce to taste

Toast the pecans in a large frying pan over medium-low heat, stirring frequently, until they begin to color and become fragrant, about 7 minutes. Pour them out of the pan immediately and set aside to cool.

In a bowl, combine the avocados and strawberries and sprinkle with the 2 tablespoons of lime juice. Toss to distribute the lime juice. Add pecans.

To prepare the dressing, combine the mayonnaise, 2 tablespoons lime juice, honey, salt, pepper and hot pepper sauce.

Toss strawberry mixture with lettuce and dressing, or top lettuce with strawberry mixture and serve over lettuce.

Jolie Rouge

so Fugie - have you recovered from NO yet ?

Yasureyoubetcha

[Jolie Rouge]

Dijonvu - the same mustard as before

[Jolie Rouge]

Fresh Corn and Bacon Casserole

6 slices bacon
6 ears fresh corn
1/2 cup chopped green pepper
1/2 cup chopped onion
1 teaspoon slat
1/8 teaspoon pepper
2 fresh tomatoes, peeled and sliced


In a large skillet, cook bacon until crisp. Remove from skillet, drain on paper towels and crumble. Remove all but 2 Tablespoons bacon fat from skillet. Cut corn from cobs. Add corn, green pepper and onion to bacon fat. Cook over high heat for 5 minutes. Add crumbled bacon, salt and pepper. In a 2-quart casserole, alternate layers of the corn mixture and tomato slices. Bake, uncovered, at 350 degrees for 30 to 40 minutes, until corn is tender.



Peaches with Amaretto Sauce

2 packages (3-ounces each) cream cheese, softened
1/2 cup plain yogurt
1/4 cup amaretto liqueur
3 Tablespoons sugar, divided
3 medium to large or
6 small fresh peaches
1 Tablespoon orange juice
Fresh mint leaves for garnish (optional)

In a medium bowl, beat together cream cheese, yogurt, Amaretto liqueur, and 2 Tablespoons of sugar until blended. This makes one and one-half cups of sauce. Cover and chill overnight. Shortly before serving, peel and pit peaches. Slice fairly thin. Toss with remaining sugar and orange juice. Refrigerate. At serving time, divide peaches among four dessert dishes. Spoon Amaretto sauce over fruit. Garnish with mint leaves.

[the fugative]

Strawberry-Hazelnut Toast Rounds


• 1 small baguette, cut into 1/4-inch slices

• 3 tbsp. butter, melted

• 1/3c. shredded coconut

• 1/2c. (2 oz.) hazelnuts (filberts) (see Note)

• 2 tbsp. low-fat sour cream

• 1 (8-oz.) pkg. reduced-fat cream cheese (Neufchatel), softened

• 1/4tsp. vanilla

• Pinch of sugar

• 1/2c. coarsely chopped strawberries

Preheat the oven to 350 degrees. Brush one side of each baguette slice with the melted butter. Arrange the slices, buttered side up, on a baking sheet and bake about 10 to 12 minutes (rotating the baking sheet after 5 minutes), until the slices are beginning to brown. Remove from pan and set aside.

Meanwhile toast the coconut by spreading it onto a baking sheet and baking about 5 minutes, stirring once, until it begins to brown around the edges. Remove from pan and set aside.

Toast the hazelnuts in a baking pan large enough to hold them in a single layer, stirring once, until they give off a toasted aroma, about 10 minutes. If they are not already skinned, wrap them in a kitchen towel and rub them against each other to remove (most of) the skin. Chop them coarsely and set aside.

In the small bowl of an electric mixer, combine sour cream, cream cheese, vanilla and sugar. Beat, scraping down bowl and beaters, until well combined.

Stir in coconut, half the hazelnuts, and the strawberries. Store refrigerated. Shortly before serving, spread the mixture thickly on the toast rounds and dust with the remaining hazelnuts.

Note: Already-skinned chopped hazelnuts are available in some grocery stores, eliminating the not-always-successful skinning process. But even already-skinned nuts should be toasted.

[Jolie Rouge]

Chicken Pasta Primavera

2 cups broccoli flowerets
1/2 cup chopped onion
2 cloves garlic, finely chopped
1 carrot, peeled and cut into julienne strips
4 Tablespoons olive oil
2 cups cooked chicken, cut into bite size pieces
Salt to taste
3 tomatoes, diced
1 pound pasta, cooked to package directions
1/2 cup grated Parmesan cheese
2 Tablespoons chopped fresh parsley

Cook the broccoli, onion, garlic and carrot in oil in a 10-inch skillet over medium heat, stirring frequently, until broccoli is crisp, yet tender, about 10 minutes. Stir in chicken, salt and tomatoes. Heat for 3 minutes or until chicken is hot. Spoon chicken mixture over drained pasta. Sprinkle with Parmesan cheese and parsley.

SERVINGS: 4 - 6


Westside Bruschetta

1 baguette with sesame seeds
4 to 6 Tablespoons extra-virgin olive oil
1 Tablespoon minced garlic
1 Tablespoon Romano cheese
1/4 teaspoon ground pepper
1 red bell pepper, cut into 1/4-inch pieces
1 yellow bell pepper, cut into 1/4-inch pieces
2 plum tomatoes, cut into 1/4-inch slices
3 green onions, cut into 1/4-inch slices
1/2 cup shredded mozzarella, asiago or gorgonzola cheese
4 ounces mushrooms, cut into 1/8-inch slices
4 ounces prosciutto or smoked ham, cut into 1/2-inch strips
Freshly grated pecorino Romano cheese

Slice the baguette lengthwise into halves. Place cut side up on a baking sheet. Combine the olive oil, garlic, 1 Tablespoon Romano cheese and pepper in a bowl and mix well. Spread over the cut sides of the bread halves. Arrange the bell peppers, tomatoes and green onions on each bread half. Sprinkle with the mozzarella cheese. Top with the mushrooms and prosciutto. Bake at 350 degrees for 5 to 10 minutes or until the cheese melts. Broil for 2 to 3 minutes or just until the cheese begins to brown. Cut into 2-inch slices. Sprinkle with freshly grated pecorino Romano cheese.

SERVINGS: 4 - 6