Kai's "Old-Fashioned" Recipe Thread

[Jolie Rouge]

Apple Sausage Quiche

8 ounces ground sausage
1/2 cup mayonnaise
2 tablespoons flour
1/2 cup milk
2 eggs
1 green apple, such as a Granny Smith, peeled, sliced
1 cup shredded Swiss cheese
1 cup shredded Monterey Jack cheese
1 unbaked (10-inch) deep-dish pie shell


Brown the sausage in a skillet over medium heat, stirring until crumbly; drain. Mix the mayonnaise and flour in a bowl. Whisk in the milk and eggs until blended. Toss the apple, Swiss cheese, Monterey Jack cheese and sausage in a bowl. Spoon the sausage mixture into the pie shell. Pour the egg mixture over the top. Bake at 350 degrees for 1 hour.

Variations: Try substituting ham or bacon for the sausage and spinach or mushrooms for the apple.

SERVES: 6

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[the fugative]

Smoked Sausage And Corn Bread Pie


1 1/2 pounds smoked sausage cut into 1/4" slices
1 can (16 oz.) corn drained
1 cup frozen green beans
1 can (8 oz.) tomatoes stewed
1 package (10 oz.) corn bread mix

Arrange sausage in 1 1/2 quart baking dish.
Combine vegetables and spoon over sausage.
Sprinkle salt and pepper to taste.
Prepare corn bread mix as package directions.
Spoon over sausage mixture.
Bake at 400 degrees for 25 to 30 minutes
or until corn bread is golden brown.




Anco Chili Devil's Food Cupcakes With Roasted Macadamias


--------- FOR THE CAKE ---------
1 1/4 c Cake Flour
1/2 c Unsweetened Cocoa Powder
3 tb Ancho chili powder
1 ts Baking soda
1/4 ts Baking powder
1/4 ts Cayenne pepper
1/2 ts Salt
10 tb Unsalted butter at room temp
1 1/2 c Sugar
3 Large eggs
1/2 c Buttermilk
1/2 c Hot dark coffee
1 ts Pure vanilla extract

--------- FOR THE TOPPING ---------
1/2 c Lightly rosasted Macadamias
- whole or chopped (about
- 2 oz.)
4 oz Semisweet chocolate, chopped
1/2 c Whipping cream


1.
Heat oven to 375 degrees.
Butter a 9" square cake pan, line the bottom with parchment or waxed paper and butter the paper.
Measure out cake flour, cocoa, chili powder, baking soda, salt, baking powder, and cayenne.
Sift them together 3 times.
2.
Using an electric mixer with a large bowl, beat the butter and sugar together until light and fluffy.
Beat in the eggs, one at a time, and continue beating until mixture is light, fluffy and almost tripled in volume.
3.
Fold 1/3 dry mixture into the butter-egg mixture, then add 1/2 the buttermilk and 1/2 the coffee.
Fold in another 1/3 of the dry mixture then the remaining buttermilk and coffee.
Finish with the remaining dry dry mixture and the vanilla extract.
4.
Spread the batter in the prepared pan.
Bake until cake springs back when touched lightly (30 - 35 min.
).
Then turn out of pan and leave on the rack until completely cool.
5.
Use a 2-1/2 inch cookie cutter to cut rounds from the cake.
Place the rounds in paper cupcake liners.
6.
Make the topping: If the macadamias are raw, roast them in a 350 degree oven, turning once, until they just begin to color.
Place the chopped chocolate in a bowl, beat the whipping cream until and pour it over the chocolate.
Let cool to warm then drizzle it over the cupcakes.
Top with macadamia nuts.
[Note: Ancho chili powder can be made by stemming and seeding whole ancho chilies and pulverizing them in an electric spice mill or coffee grinder.
The poweder should be available at markets featuring Soutwestern ingredients

(I found this and have not tried it but it is unique enough to share)







Happy New Year

{{{Jolie}}} {{{JayBird}}} {{{Flute}}} {{{Gummi}}}

and all ya Lurkers

[the fugative]

Nutella S'Mores


• 2 (2-in. square) graham cracker halves

• 2 heaping tsp. Nutella

• 1 toasted marshmallow

Spread one side of graham cracker with Nutella. Top with marshmallow and another graham cracker. Eat over a plate to catch Nutella/marshmallow spills





Nutella Amaretti Mousse



• 3/4 c. Nutella

• 1 c. heavy cream, whipped until soft peaks form

• 2 Amaretti cookies, crushed, or 2 tsp. chopped blanched almonds

Gently fold Nutella into whipped cream. Spoon into serving glasses and refrigerate 3 hours or up to 8 hours. Just before serving, sprinkle with crushed cookies or almonds.

[Jolie Rouge]

Zucchini-Tomato Bake


1 onion, chopped
1/4 cup butter
4 unpeeled zucchini, finely sliced
Salt and pepper
Celery salt
2 large tomatoes, peeled and chopped
Parmesan cheese

Brown onion in butter. Add zucchini and cook only until soft, adding more butter if needed. Season with salt, pepper and celery salt. Add tomatoes and bring to boil. Pour into a 1-quart casserole. Sprinkle generously with Parmesan cheese. Bake in 350 degree oven for 1 hour.

SERVES: 4

[the fugative]

POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE

POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE

POUNCE
POUNCE
POUNCE
POUNCE

POUNCE
POUNCE
POUNCE
POUNCE

[the fugative]

BLT SOUP



8 slices crisply cooked bacon

1 can (28 ounces) crushed tomatoes

1 can (14 1/2 ounces) chicken broth

1 can (15 ounces) white beans (cannellini or navy)

1 1/2 teaspoons Italian seasoning

2 teaspoons balsamic vinegar

1 cup shredded leaf lettuce

1/4 cup thinly sliced fresh basil leaves

Coarsely crumble bacon. Set aside. In 2-quart saucepan, stir together tomatoes, broth, beans and seasoning. Bring to a simmer. Stir in vinegar. In small bowl, toss together lettuce and basil. Ladle soup into large soup plates or bowls. Garnish with bacon, lettuce and basil.






PEPPERONI PIZZA SOUP


2 tablespoons olive oil

4 tablespoons butter

4 onions, diced

12 ounces stick pepperoni, sliced into half-moons

2 garlic cloves, chopped fine

1 teaspoon garlic salt

1 teaspoon garlic powder

1 teaspoon red-pepper flakes

2 teaspoons dried basil

2 teaspoons oregano

2 teaspoons dried parsley

2 teaspoons celery seed

6 cups tomato juice

2 cups warm water

1 cup tomato sauce

4 cups tomato puree

1 tablespoon Dijon mustard

10 ounces sauterne wine

Mozzarella cheese, grated

Focaccia croutons

To make soup: In large saute pan, heat olive oil and butter until melted. Add onions. Cook until translucent. Add pepperoni. Fry until golden brown. Add garlic. Cook for 1 to 2 minutes. Add garlic salt, garlic powder, red-pepper flakes, basil, oregano, parsley and celery seed. Toast for 2 to 3 minutes. Add tomato juice, warm water, sauce, tomato puree and mustard. Bring to a boil. Simmer. Add wine. Cook for 1 to 2 minutes at very low simmer. Strain fat as it rises to surface.

To serve: Place soup in bowls. Top with focaccia croutons and mozzarella cheese. Heat in 300-degree oven until cheese melts.

[Jolie Rouge]

POUNCE !!

POUNCE !!

POUNCE !!

POUNCE !!

POUNCE !!

POUNCE !!

POUNCE !!

POUNCE !!

[Jolie Rouge]

Cranberry Pork Chops

1 tablespoon butter
1 onion, chopped
3 pounds pork chops, 1-inch thick
2/3 cup bottled chili sauce
3 tablespoons brown sugar, firmly packed
1 tablespoon red wine vinegar
1 teaspoon dry mustard
1-1/2 cups cranberries, fresh or frozen
1 orange, thinly sliced for garnish

Preheat oven to 400 degrees.
Melt butter in 9/13-inch baking dish and add onions. Bake uncovered for 10-15 minutes or until onion is limp. Stir occasionally. Place pork chops in dish and place onions around meat, not under. Reduce oven temperature to 350 degrees and bake for 25 minutes uncovered. Stir together remaining ingredients, except orange slices, in a bowl. Add onions from baking dish, then spoon sauce over the chops. Continue baking until meat is fully cooked and cranberry sauce has slightly caramelized, about 25-30 minutes longer. Garnish meat with orange slices.

SERVES: 6

[Jolie Rouge]

Tortilla Soup

2 cups chicken broth
1 cup beef broth
1 onion, chopped
2 cloves garlic, minced
1 tomato, chopped
1 14-oz. can tomato sauce
1 tsp. cumin
1 tsp. chili powder
1 Tbsp. Worcestershire sauce
2 Tbsp. oil
2 Tbsp. fresh parsley, chopped
2 cups broken tortilla chips
1 cup Monterey Jack cheese, shredded
Salt and pepper to taste

Saute garlic, onion, and fresh parsley in oil for several minutes. Add tomato sauce, chicken broth, beef broth and spices. Cook over low heat for 30 minutes. Add broken tortilla chips and cook for 5 - 10 more minutes. Ladle into bowls and top with cheese and fresh diced tomato. This soup is great. Serve it immediately so the chips don't get too soggy.



Beef and Bean Burritos

1 pound lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 14-oz. can refried beans
1 Tbsp. chili powder
2 tsp. cumin
2 tsp. oregano
1/2 cup ripe olives, sliced
2 Tbsp. fresh parsley, chopped
Hot sauce to taste if desired
1 cup sour cream
2 cups Monterey Jack cheese, shredded
1 cup picante sauce
8 - 10 large flour tortillas

Brown ground beef with onion and garlic. Drain fat. Add refried beans, chili powder, cumin, oregano, olives, parsley and hot sauce and stir thoroughly. Combine sour cream, cheese and picante sauce and set aside. Fill each tortilla with meat mixture and about two tablespoons of the cheese mixture and roll. Make sure you have some of the cheese mixture left over to top the burritos. Place burritos seam side down in a greased 13 x 9 inch baking dish. Top with remaining cheese mixture and bake for 25 minutes at 350 degrees.

The Skinny: Use low fat ground beef, low fat refried beans, light sour cream and low fat cheese and tortillas.



Fruit Salad

2 avocados, peeled and diced
1 14-oz. can pineapple chunks
1/4 cup red onion, chopped
1/4 cup cilantro, chopped
1 tomato, chopped
2 naval oranges, peeled and chopped
1 jicama, diced
Juice of 1 lime
1 jalapeno pepper, seeded and finely chopped
1/4 tsp. cumin

Combine all ingredients in a large bowl and refrigerate until ready to serve.

( Jicama is a crunchy sweet fruit that has the consistency of water chestnuts. You can usually find them in the produce section of you local grocery store. However, if you cannot you may use sliced water chestnuts instead. We hope you can find the jicama because it really does have a unique flavor.)



Chocolate Kahlua Pie

1 9-inch unbaked pie shell
2 eggs
1/2 cup brown sugar
1/2 cup granulated sugar
1/4 cup butter, melted
2 Tbsp. flour
1 tsp. vanilla
1/2 cup semi-sweet chocolate chips
1/4 cup dark corn syrup
1/3 cup Kahlua or other coffee flavored liqueur

Combine eggs, sugars, butter, flour, vanilla, chocolate chips, corn syrup and Kahlua and mix well. Pour into pie shell and bake for 30 - 40 minutes at 350 degrees until center is firm. Allow to cool and serve.

[flute]

fry chicken. (dipped in egg & flour)
fry in oil.

cook thouroughly.

make a dip with ranch dressing & a few splashes of tobasco sauce.

Dip fried chicken in ranch & tobasco mixture.

THERE now u know how to eat chicken

[Jolie Rouge]

Cooking by Numbers

Phooey on "helpful" cooking sites that tell how to whip up a gourmet dinner with just a few hundred dollars worth of ingredients and a warehouse of specialty cookware. Here's a site for the rest of us. Cooking By Numbers.com simply asks you to check off what you've already got in the fridge and cupboard - even if it's only garlic, cold cuts and a can of baked beans - and voila! you get a recipe to match your larder.

http://www.cookingbynumbers.com/