Kai's "Old-Fashioned" Recipe Thread

[~MK~]

Mexican Pasta Salad

8-10 ounces of pasta
1/2 c. sour cream
1/2 c. salsa
2 tsp. veg. oil
1/2 tsp. cumin
1 can drained black beans
1 can drained corn
1 can black olives chopped
1 red pepper chopped
1 onion chopped

Mix & Chill

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[~MK~]

Butternut Squash Bake

1/3 cup butter or margarine, softened
3/4 cup sugar
2 eggs
5 ounces evaporated milk
1 teaspoon vanilla
2 cups butternut squash, cooked and mashed

TOPPING:

1/2 cup Rice Krispies
1/4 cup packed brown sugar
1/4 cup chopped pecans
2 T. butter or margarine, melted

Preheat oven to 350 degrees. In a mixing bowl, cream butter or margarine and sugar. Beat in eggs, milk and vanilla. Stir in squash (mixture will be thin). Pour into a greased casserole dish. Bake, uncovered for 45 minutes or until almost set. Combine topping ingredients; sprinkle over casserole. Return to oven for 5 to 10 minutes or until it bubbles. Makes about 6---1/2 cup servings

[~MK~]

Hot fruit Compote

1 can (20 ozs.) pineapple chunks, drained
1 can (15-1/4 ozs.) sliced peaches, drained
1 can (15-1/4 ozs.) apricot halves, drained
1 can (15-1/4 ozs.) pear halves, drained
1/4 cup maraschino cherries (You can also use bing cherries)
1 cup orange juice
1/3 cup packed brown sugar
1/4 tsp. ground cinnamon
4 whole cloves
1/8 tsp. ground mace
Dash salt

In a 2-1/2-qt. baking dish, combine the pineapple, peaches, apricots, pears and cherries; set aside. In a small saucepan, combine the remaining ingredients. Bring to a boil over medium heat; pour over fruit. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Discard cloves. Serve warm. Yield: 6 servings.

[~MK~]

CARAMEL POUND CAKE

1 c. dark brown sugar
1 c. light brown sugar
1 c. sugar
1 c. butter, softened
1/2 c. veg.oil
5 large eggs
3 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1 c. milk
1/2 tsp. vanilla

Beat sugars and butter on med. speed until blended. Add oil; beat until blended. Add eggs one at a time, beating just until yellow disappears. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with milk. Beat at low speed just until blended. Stir in vanilla.
Pour into a greased and floured tube pan. Bake at 325° for one hour and 20 minutes, or until toothpick comes out clean. Cool 10 minutes and turn out on to rack to finish cooling.

FROSTING

1 lb.package light brown sugar
1/2 c. butter
1 (5 oz.) can evaporated milk
dash of salt
1/2 tsp. baking powder
1/2 tsp. vanilla
Bring sugar, butter, milk and salt to a boil, stirring often. Boil, stirring constantly for 3 minutes. Remove from heat; add baking powder, and vanilla. Beat at medium speed with electric mixer 5 to 7 minutes or until thickened. Drizzle quickly over cake.

[~MK~]

Chocolate Turtle Cake

1 package Betty Crocker® SuperMoist® devil's food cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
1 bag (14 ounces) caramels
1/2 cup evaporated milk
1 cup chopped pecans
1 bag (6 ounces) semisweet chocolate chips (1 cup)
Ice cream or whipped cream, if desired


1. Heat oven to 350ºF. Grease (or lightly spray with cooking spray) bottom only of rectangular pan, 13x9x2 inches.

2. Beat cake mix, water, oil and eggs in large bowl with electric mixer on low speed 1 minute, scraping bowl constantly (do not overbeat); or stir 2 minutes by hand. Pour half of the batter into pan. Bake 25 minutes.

3. Meanwhile, heat caramels and evaporated milk in 1-quart saucepan over medium heat, stirring frequently, until caramels are melted. Stir in pecans. Pour caramel mixture over warm cake in pan. Sprinkle with chocolate chips. Spread with remaining batter. Bake 30 minutes. Cool completely, about 1 hour. Serve with ice cream. Store tightly covered.

[~MK~]

Shoo Fly Coffee Cake

Pre-heat oven to 350 degrees
Bake at 350 ~ 30 min.

Cut the following into crumbs; divide it into 3rds (1/3 each for bottom layer, batter layer, & top layer:

3 cups flour
1 cup brown sugar
3/4 cup marg. or butter or mixture of both

Sprinkle a layer of crumbs (1/3 of them) in 9x13" pan

Mix quickly in a large bowl & add to 1/3 of the crumbs, to make the batter:

3/4 cup molasses (I use full-bodied)
3/4 cup boiling water (or coffee)
1 tsp. baking soda

Mix & add to the batter:
1/2 cup buttermilk
1 egg

Pour batter over crumbs in the pan; sprinkle with remaining crumbs

Bake at 350 degrees for about 30 min. (Test for doneness...it should not be too dry)

Cool & serve. This freezes well, & is good reheated in MW for a few seconds.

[~MK~]

Oven Fried Chicken

1 teaspoon salt
1 cup warm water
Four 4-ounce boneless, skinless chicken breasts
garlic cloves, minced
1 egg
1/2 cup fat-free buttermilk
1 1/2 cups plain dry bread crumbs
1 teaspoon poultry seasoning
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/4 teaspoon seasoning salt, such as Lawry's
1/8 teaspoon ground red pepper
In a large bowl, dissolve the salt in the water. Add the chicken and enough cold water to cover the chicken. Cover and refrigerate for atleast 3 hours, or up to 6 hours.

Preheat the oven to 450*F. Line a baking sheet with aluminum foil and coat the foil with fat-free cooking spray. Drain the chicken and pat dry.
In a large bowl, whisk together the egg and buttermilk in a large resealable plastic bag, mix together the bread crumbs, poultry seasoning, black pepper, salt, seasoning salt and red pepper.
Dip the chicken, one breast at a time, in the buttermilk mixture, then place in the bag with the bread crumb mixture. Shake well to coat, then transfer to a rack. Repeat with remaining chicken breasts.
Put the baking sheet in the oven until smoking hot, about 2 minutes.
Coat both sides of the chicken with fat-free cooking spray and place on the hot baking sheet. Bake until an instant-read thermometer registers 160*F in a breast and the juices run clear, about 30 to 35 minutes.
Turn on the broiler and broil 4 inches from the heat to brown the top,
about 5 minutes.

[~MK~]

OLD FASHIONED SWISS STEAK

1/2c + 2T all-purpose flour, divided
2tsp salt, divided
3/4tsp pepper, divided
1/2tsp garlic salt
2# round steak, cut into serving-size pieces
3T cooking oil
1 garlic clove, minced
2c chopped gr pepper
1c chopped celery
1c chopped onion
2 cans(14-1/2oz ea)diced tomatoes, undrained
1c beef broth
1T soy sauce
1/4c cold water

In a large plastic bag, combine 1/2c of flour, 1 tsp salt, 1/2 tsp pepper & garlic salt. Add beef & toss to coat. Remove meat from bag & pound with a mallet to tenderize. Heat oil in a Dutch oven; brown the meat. Add garlic, gr pepper, celery & onion; cook & stir for 10 min. Add tomatoies, broth, soy sauce & remaining salt & pepper. Cover & bake @ 325º for 2 hr. Remove from the oven & return to stovetop. In a small bowl, combine water & remaining flour; stir into juices. Bring to a boil over med heat; stirring constantly until thickened.

[~MK~]

Ten Minute Dinner

1 pound ground beef
1 large onion, chopped
1 can (10 3/4 ounces) cream of mushroom soup, undiluted
1 can (10 3/4 ounces) cream of chicken soup, undiluted
1 can (15 ounces) mixed vegetables), drained
1 can (5 ounces) chow mein noodles


Brown beef and onion; add both soups, mixed vegetables and 3/4 can of chow mein noodles. Pour into cassrole dish.
Top with remaining chow mein noodles.
Bake at 400 degrees F. for 10 min or until hot.

Note: Any flavored soup and any flavored cream soup can be substituted if so desired. I like to bake this casserole for one hour to give the soup flavors to bake into the meat.

[~MK~]

Breakfast Quesadillas

2-10in.flour tortillas per quesadilla
2 eggs,scrambled per quesadilla
some sauted onions & jalapeno(or bell pepper)
Shredded monteray jack cheese W/jalapeno
Heat a skillet(large enough to hold tortilla)over med heat.Spray one side of one tortilla with butter flavored oil.Spread scrambled eggs,onions & peppers on tortilla,top with cheese.Spray top of other tortilla with butter flavored oil.Make sure the sprayed side is up.Cook until browned & carefully turn over & cook other side until browned.Slice into quarters & serve with sour cream & or picante sauce.

[~MK~]

Cherry cream crescents

1 pkg. (8 oz.) cream cheese, softened
1 c. powder sugar
1 egg, separated
2 tubes (8 oz. each) refrigerated crescent rolls
1 can (21 oz.) cherry pie filling

In a mixing bowl, beat cream cheese, sugar and egg yolk.
Separate dough into 16 triangles; place on lightly greased baking sheets.
Spread 1 T. of cream cheese mixture near the edge of the short side of each triangle.
Top with 1 T. pie filling.
Fold long point of triangle over filling and tuck under dough.
Lightly beat egg white; brush over rolls.
Bake at 350 for 15-20 min. or until golden brown.

Also, I think any pie filling would be good with this. Just use your favorite.