Kai's "Old-Fashioned" Recipe Thread

[jaybird]

Originally posted by 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

Aww, if she's eating sweet potatoes, go on and give her the carrots. Sweet potatoes are if-ier than carrots because they're a gassy food. She'll be fine. The 5 1/2 month old I keep is chowing on everything including gummy grilled cheese and bits of cheese, yogurt, scrambled eggs, etc. She'll be fine.

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[flute]

ty It's so nice to be able to talk about this stuff..instead of going to mommy. LOL. I go to her enough!

now......to make bananas

[Jolie Rouge]

carrot juice.not sounding appetizing to me

I mix apple juice & carrot juice for Michael all the time - he *loves* it ! Gerber has their own line - carrot/apple; sweet potato/apple ect. but a bit pricey - I'd rather make my own.

[jaybird]

Flutey, put a couple drops of FreshFruit or lemon juice in the naners to keep them from turning icky brown!

JOLIE & FUGI!!! Do you have ANY cookbooks laying around from 1916? I'm working on this thing for dahubby's mom's 86th birthday. Things that happened in 1916, on her birthday in 1916, cost of things etc. Maybe a couple unique recipes from 1916? I think my oldest cookbook is from the '50's.

[jaybird]

Ooooooooold recipe links! (cuz I'm too tired and too lazy to type them here!)

http://www.pilgrimhall.org/thanksrec.htm (recipes from as far back as 1671)

http://www.seabeecook.com/cookery/re...bread_1916.htm

http://www.batemania.com/recipes/120699.html (this one scares me a little)

http://www.dispatch.com/news/food/fo.../rec01fod.html

http://positiveenergy.com/recipe.html

[jaybird]

Sweetbreads Creamed in Cucumber Boats

From The New Hostess of Today, Linda Hull Larned, with illustrations by Mary Cowles Clark. New York: Charles Scribner's Sons, 1916.

Linda Hull Larned is not a home economist like last week's author, but an advisor to the hostess who at the time of this publication (1916) already has The Hostess of Today, One Hundred Salads, One Hundred Cold Desserts, "One Hundred Luncheon Dishes, and One Hundred Picnic Suggestions under her belt. Her goal, as she explains, is to "assist the housekeeper and hostess in selecting and serving a menu suitable for an elaborate repast or a simple meal; to show her how to prepare and serve each course and to provide a quantity sufficient for six persons." She assumes that her readers have already mastered the basics of cookery and are not interested primarily in elaborate, time-consuming preparations. She also offers advice on how best to set and present the table, how to set up different sorts of meals, and how to do chafing-dish cookery (this last she discusses with a great deal of enthusiasm). So if you need to know how to do midnight collations or an afternoon reception for your debutante daughter, this is the book for you.

The New Hostess of Today features some truly remarkable llustrations. Throughout the book, little elfin creatures, in the main malicious-looking, are engaged in various cookery activities, as serious as stirring pots or as whimsical as shaking hands with lobsters (no doubt preparatory to coming out fighting). The anthropomorphic vegetables that spring up periodically are also a little frightening.

But none are as frightening as the twenty-three recipes for sweetbreads, of which I have selected the most egregious-seeming one. Mrs. Larned is less concerned with the theoretical or appreciative aspects of cooking than with the practical methods that the busy housewife of 1916 can use to enchant her guests, so I actually had to turn to another cookbook for a full explanation of what sweetbreads actually are, as I realized I had only a vague sense that they were some sort of innard, and the dictionary’s assertion that they were the thymus of a veal didn’t seem to ring quite right. Enter the 1964 edition of the classic _The Joy of Cooking_, which can always be counted upon to enlighten and illuminate. (And to entertain---I have fond recollections of discovering a recipe for "buttered crumbs," which seemed not much more complex than the more obvious method that had occurred to me of producing them, which was to save the toast plate before washing.) According to Rombauer and Becker:

Veal sweetbreads are those most favored. But beef sweetbreads are sometimes incorpoated into mixtures like meat pies, pate, and terrines. Sweetbreads, properly so-called, are the rounded more desirable "heart" or "kernel" types, the pancreas. Also sold as sweetbread is the less desirable "throat," which is the thymus gland of the animal.

They proceed to describe how sweetbreads should be prepared for cooking, of which I will only say that even though I am no longer a vegetarian, I still blanch at the instructions to "trim them by removing cartilage, tubes, connective tissue, and tougher membrane." The finer membrane, they later note, should be left intact.

Well. Assuming you have readied your sweetbreads for cooking (and she does start this section of the cookbook with a rather less detailed explanation of how to prep your sweetbreads), here’s what Linda Hull Larned proposes you do with them.

Sweetbreads Creamed in Cucumber Boats

Add to 2 cups sweetbreads in small pieces 4 sliced mushrooms and 2 minced truffles. Cook 2 tbsps. butter with 2 of flour, add 1 1/2 cups hot cream, 1/2 teasp. salt, 1/4 teasp. paprika, and pinch mace. When boiling add sweetbreads and 1 tbsp. white wine or lemon juice. Cut small, unpeeled cucumbers into boats, bake them slightly, fill with the sweetbreads, cover with buttered crumbs and return to oven for 10 minutes. Garnish with a nasturtium blossom or spring of water-cress at each end. The cucumbers are not eaten but they give a delicious flavor to the sweetbreads.

From The New Hostess of Today, Linda Hull Larned, with illustrations by Mary Cowles Clark. New York: Charles Scribner's Sons, 1916.

[Jolie Rouge]

ooppps ~ forgot to post the recipes ....

Chef Holly Clegg

SPINACH AND CHEESE TORTILLA PIZZA

2 large (10-inch) flour tortillas
2 Tbs. nonfat plain yogurt
1 (10-oz) pkg. Frozen chopped spinach, thawed and squeezed dry
1 large tomato, chopped
½ cup shredded reduced-fat Monterey Jack cheese
¼ cup thinly sliced green onions (scallions)

Preheat oven to 450 degrees.
Place the tortillas on a baking sheet coated with nonstick cooking spray.
Bake for 3 minutes, or until golden brown.
Remove from the oven and reduce the temperature to 350 degrees. Spread the yogurt evenly over the tortillas.
Top with the spinach and tomato.
Next, sprinkle evenly with the Monterey Jack cheese.
Bake for 5 minutes more, or until the cheese is melted.
Sprinkle with the green onions.
Cut each tortilla into 6 slices and serve immediately


BREAD PUDDING FLORENTINE

5 large eggs
4 large egg whites
3 cups skim milk
¼ cup Dijon mustard
salt and pepper to taste
1 (16-oz) loaf day0old French bread, cut into 16 sliced, divided
½ lb. mushrooms, sliced
1 tsp. minced garlic
1 onion, chopped
2 (10-oz) boxes frozen chopped spinach, thawed and squeezed dry
1 Tbs. all-purpose flour
salt and pepper to taste
1 ½ cups shredded reduced-fat Swiss cheese, divided

In a mixing bowl, beat eggs and egg whites with milk, mustard, salt and pepper; set aside.
Place half the bread slices in a 13 x 9 x 2-inch baking dish coated with nonstick cooking spray.
In a skillet coated with nonstick cooking spray, sauté the mushrooms, garlic, and onion until tender.
Add the spinach and flour, stirring to mix well.
Season with salt and pepper to taste.
Spread mixture over bread.
Sprinkle with 1 cup cheese.
Top with remaining bread.
Sprinkle with remaining ½ cup cheese.
Pour egg mixture over casserole and refrigerate 2 hours or overnight. Bake at 350 degrees for 40 to 50 minutes or until puffed and golden.



QUICK AND EASY CORN AND SHRIMP SOUP

1 onion, chopped
1 tsp. minced garlic
1 green bell pepper, cored and chopped
1 (8-oz) package fat-free cream cheese, softened
2 (10 ¾-oz) cans cream of shrimp soup or corn chowder soup or combination
2 (14 ¾-oz) cans cream-style corn
2 cups skim milk
1 (10-oz) can diced tomatoes and green chilies
1 lb. medium shrimp, peeled
sliced green onions, optional

In a heavy large pot, coated with nonstick cooking spray, sauté onion, garlic, and green pepper until tender, about 5 minutes.
Stir in cream cheese.
Add soup, cream-style corn, milk, tomatoes, and shrimp.
Bring to a boil, reduce heat, and cook until shrimp are done, about 10 minutes.
Serve with green onions.
When reheating soup, if too thick, add more milk.



QUICK CHEESE GRITS

4 cups water
1 cup skim milk
½ tsp. salt
1 ½ cups quick grits
3 Tbs. margarine
3 cups shredded reduced-fat Cheddar cheese
1 Tbs. Worcestershire sauce
¼ tsp. garlic powder

In a saucepan, bring the water, milk and salt to a boil.
Add grits and cook about 5 minutes, stirring occasionally.
Add margarine, cheese, Worcestershire sauce, and garlic powder.
Stir until margarine and cheese melts.



SOUTHWESTERN PASTA

1 (28-oz) can no-salt added whole tomatoes, pureed with their juice
1 onion, chopped
1 ½ tsp. chili powder
½ tsp. cumin
1 tsp. dried oregano leaves
½ tsp. minced garlic
½ tsp. sugar
¼ tsp. ground cinnamon
¼ tsp. red pepper flakes, optional
salt and pepper to taste
1 (16-oz) package rotini
1 (16-oz) can black beans, drained and rinsed
1 (10-oz) package frozen corn
1 (4 ½-oz) can chopped green chilies, drained
1 cup shredded reduced-fat Cheddar cheese, optional

Heat a large pot coated with nonstick cooking spray to medium heat, and add the tomato puree, onion, chili powder, cumin, oregano, garlic, sugar, cinnamon, red pepper flakes, and salt and pepper.
Bring to a boil; reduce heat, and simmer, covered, to blend the flavors, 20 to 25 minutes.
Meanwhile, cook the pasta according to package directions, omitting any oil and salt. Drain well.
Stir the black beans, corn, and green chilies into the sauce.
Cook until the corn is crisp-tender, about 5 minutes.
Remove from the heat.
To serve, toss the black bean mixture with the pasta.
If desired, serve with reduced-fat Cheddar cheese.

[flute]

I knew about the lemon juice tip...but doc says not until january. BTW: I've found some awesome cloth diapers I'm biddin on on Ebay

Jolie, how would you make carrot or sweet potatoe juice? Just mix in small amounts of carrot & sweet potatoes?

[jaybird]

Sparkling Lemonade

36 lemons
3 pounds, granulated sugar
6 oranges
1 pineapple
1 box strawberries
4 quarts carbonated water

Squeeze the juice from the lemons ad remove the pips. Put it into the punch bowl with the sugar and stir until dissolved. Slice the oranges, shred the pineapple, hull and wash the berries; then add them all to the lemon juice. Put a large cube of ice in the punch bowl. Just before serving, add the carbonated water, which has previously been chilled. • Great for a summer gathering or reunion!

- adapted from Mrs. Curtis's Cook Book, The Success Company, first copyright 1909.

[jaybird]

Not what til January Flute? Bananas or lemon juice??????

[Jolie Rouge]

more Chef Holly Clegg

NO BAKE COOKIES

½ cup graham cracker crumbs
2 ½ cups old fashioned oatmeal
1 ½ cups sugar
2 Tbs. cocoa
½ cup skim milk
½ cup margarine
½ cup reduced-fat peanut butter
1 tsp. vanilla extract

In a bowl, combine graham cracker crumbs and oatmeal. Set aside.
In a saucepan, stir sugar, cocoa, milk, and margarine over medium heat until dissolved.
Bring mixture to a boil and cook for 2 minutes. Remove from heat. Stir in peanut butter and vanilla until well combined.
Quickly blend in cracker mixture.
Beat by hand for a few minutes or until thickened.
Drop by teaspoonfuls onto waxed paper.
Refrigerate until firm and store in refrigerator.


TROPICAL PIZZA

1 (18-oz) roll refrigerated ready to slice sugar cookie dough
1/3 cup sugar
1 (8-oz) package fat-free cream cheese
1 tsp. coconut extract
1 ½ tsp. grated orange rind
1 cup frozen fat-free whipped topping, thawed
1 (26-oz) jar mango slices, drained
1 (16-oz) can pineapple slices, drained
1 (11-oz) can mandarin orange slices, drained
¼ cup apricot preserves
1 Tbs. orange liqueur, optional
2 Tbs. coconut, toasted, optional

Preheat oven to 350 degrees.
Press the cookie dough into a 12 to 14-inch pizza pan coated with nonstick cooking spray.
Bake for 12 minutes and cool completely.
In a mixing bowl, blend together sugar, cream cheese, and coconut extract until well mixed.
Stir in the orange rind and whipped topping, mixing until smooth. Spread the cream cheese mixture on top of the cooled crust.
Arrange the mango slices around the edge of the iced pizza.
Next, arrange a row of the pineapple slices around the inside of the mango slices.
Arrange the mandarin orange slices to fill the center of the pizza. In a small saucepan or in the microwave, heat the apricot preserves and orange liqueur just until melted.
Spoon the glaze over the fruit.
Sprinkle with the toasted coconut if desired.
Refrigerate until serving.


STRAWBERRY ANGEL FOOD CAKE

1 (16 oz.) commercially prepared angel food cake
1 (8 oz.) package light cream cheese, softened
½ cup sugar
¼ cup evaporated skimmed milk
2 pints strawberries, hulled and sliced

Use a serrated knife to slice the angel food cake horizontally into 3 equal layers.
Prepare the filling by creaming together the cream cheese, sugar, and evaporated skimmed milk.
Top the bottom cake layer with the filling and strawberries.
Repeat the layers. Refrigerate.


[B]Lagniappe Sugar Cookies

3/4 cup butter, softened
1 3/4 cups of granulated sugar
2 eggs
4 cups of flour
1 teaspoon baking powder
Dash of salt
1/4 cup butter, melted
1/4 cup granulated sugar

Cream butter.
Add 1 3/4 cups sugar gradually, creaming well.
Add eggs.
Blend well.
Sift flour together with baking powder and salt.
Add to creamed mixture.
Blend thoroughly.
Roll dough into a thin sheet on a board which has been sprinkled lightly with a mixture of two parts flour and one part sugar.
Cut into desired shapes using cookie cutters or pastry wheel.
Place on ungreased cookie sheet.
Brush top with melted butter.
Sprinkle lightly with 1/4 cup of sugar.
Bake at 400 degrees until edges just begin to lightly brown, about 7 to 8 minutes.
Cookies may be stored in tins for 2 to 3 weeks.
Makes 6 to 8 dozen.


JAYBIRD :

JOLIE & FUGI!!! Do you have ANY cookbooks laying around from 1916? I'm working on this thing for dahubby's mom's 86th birthday. Things that happened in 1916, on her birthday in 1916, cost of things etc. Maybe a couple unique recipes from 1916? I think my oldest cookbook is from the '50's.

I have some Amish cookbooks - I will go look in a bit.

Are you still planning to come to NO ?