Kai's "Old-Fashioned" Recipe Thread

[Jolie Rouge]

Creamy Corn Dip

1 12-oz. can corn, drained
1 large tomato, chopped
1 small sweet onion, chopped
2 Tbsp. fresh cilantro, chopped
1/4 cup sour cream

Combine ingredients in a bowl and chill for a couple of hours to allow flavors to blend.




Stuffed Chicken Cutlets

8 boneless chicken breasts
4 slices Swiss cheese
8 slices of ham
2 Tbsp. olive oil
1 cup chicken broth
1/2 cup dry white wine
1/4 cup flour
1 tsp. oregano
Fresh parsley sprigs
Salt and pepper

Place chicken breasts in between two pieces of wax paper and pound until about 1/4 inch thick and coat lightly with flour. Place 1/2 slice cheese and 1 slice of ham on each chicken breast and roll breast up, secure with a toothpick or a piece of string. Heat olive oil in a large saucepan, add chicken breasts, wine, oregano, salt and pepper. Cook each side for about 10 minutes on each side. Garnish with parsley.



Sweet and Sour Carrots

1 pound carrots cut in 1/4 inch diagonal slices
1 8-oz. can pineapple chunks (in own juice)
1/4 cup sugar
1 Tbsp. cornstarch
2 Tbsp. vinegar
1 Tbsp. soy sauce
Salt and pepper to taste.

Cook carrots in boiling water until just crisp tender. Drain and set aside. Pour 1/3 cup of pineapple juice into a small saucepan (you may need to add some water to get the full 1/3 cup). Reserve the pineapple chunks. Combine sugar and cornstarch and add to pineapple juice while simmering over low heat. Add vinegar and soy sauce, bring to a boil and then reduce heat and simmer until thickened. Add salt and pepper to taste. Combine carrots and pineapple chunks in a serving dish. Pour pineapple juice mixture over carrots and pineapple chunks and mix.



Blueberry Crunch Cake

1 20-oz. can of blueberry pie filling
1 20-oz. can of crushed pineapple
1 box of yellow cake mix
1/4 pound of butter
1 small package of pecans

Preheat oven to 350 degrees. Pour blueberry pie filling into a 9 x 12 glass pan and spread evenly. Pour crushed pineapple on top (do not drain the pineapple) and spread it evenly again. Sprinkle all of the cake mix on top of the filling so that is completely covered.

Slice butter into squares and place evenly all over cake mix. Add the pecans as a topping. Bake for 45 minutes, or when top is golden brown. Take out and cool for 10 minutes. You can also make this recipe with cherry pie filling.

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[the fugative]

Corn Soup


• 10 to 12 oz. boneless skinless chicken breast (one whole breast or 2 pieces of frozen breast)

• 1 tbsp. cornstarch, plus 1/3 c. cornstarch dissolved in 1/3 c. cold water

• 1 tbsp. canola oil or any vegetable oil

• 1 shallot, thinly sliced

• 5 pieces dried shiitake mushroom soaked in hot water for 30 minutes, (or use fresh mushrooms), thinly sliced

• 8 c. water

• 3 c. frozen corn

• 7 oz. tofu (half a block) cut in 1-inch cubes, optional

• 1 egg, beaten

• 1 tsp. sesame oil

• 2 1/2 tsp. salt

• Black or white pepper, to taste

Slice chicken breast into small pieces and chop into coarse ground using a cleaver or chopping knife, if available. Mix the chopped breast with 1 tablespoon of cornstarch.

Heat 1 tablespoon of oil in a soup pot. Add in the shallot and sauté 30 seconds to 1 minute, until slightly brown.

Add the chicken and stir-fry for 2 to 3 minutes. Add mushrooms to the pot and cook an additional minute. Add the 8 cups of water, corn and tofu and let it come to a boil. Add the cornstarch-water mixture and stir the soup until it returns to a boil. Add the beaten egg slowly in a thin stream, stirring it in with a circular motion. Add the sesame oil, season with salt and pepper to taste.



Mixed Beans


• 1 (15 1/2-oz.) can cannellini beans

• 1 (15 1/2-oz.) can navy beans

• 1 (15 1/2-oz.) can baby butter beans

• 1 (15 1/2-oz.) can pinto beans

• 2 (14 1/2-oz.) cans stewed tomatoes

• 1/3 c. molasses, preferably unsulphured

• 2 tbsp. light brown sugar

• 2 tbsp. prepared yellow mustard (not Dijon)

• 1 tsp. salt

• 1/2 tsp. coarsely ground black pepper

• 5 thick slices bacon (about 5 oz.), divided

• 1 medium onion, halved lengthwise and thinly sliced

Arrange oven rack at center position and preheat oven to 350 degrees.

Pour all the beans into large colander and rinse under cold running water, then drain well. Place in large mixing bowl. Drain tomatoes in same colander, place in food processor and lightly pulse just to chop tomatoes coarsely. Add to bowl of beans along with molasses, brown sugar, mustard, salt and pepper. Mix well and set aside.

Cut 3 of the bacon slices crosswise into 1 1/2-inch pieces and sauté in medium skillet over medium heat until browned. Drain on paper towels. In same pan sauté onion in bacon drippings until softened and lightly browned, about 3 minutes. Remove onion from pan and add along with cooked bacon to beans and stir to mix.

Pour beans into shallow 2-quart baking dish and spread evenly. Cut remaining 2 bacon slices into 1 1/2-inch pieces and scatter on top of beans.

Bake uncovered 1 1/4 to 1 1/2 hours until bacon on top is crisp and browned. Serve hot.

[the fugative]

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[Jolie Rouge]

AH HA !

I am closing the gap !

[the fugative]

Originally posted by Jolie Rouge
AH HA !

I am closing the gap !

POUNCE
POUNCE
POUNCE
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POUNCE

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POUNCE
POUNCE

[Jolie Rouge]

P O U N C E !!

too tired for more than one Mega-Pounce - g'night !

[Jolie Rouge]

Savory Rice

1 cup long grain white rice
2 tablespoons margarine
2 cups boiling water
1 pinch basil
1 rounded tablespoon McCormick's chicken seasoned stock base
2 pinches thyme
2 pinches rosemary

Sauté rice in margarine. Add boiling water and stock base. Let simmer a minute. Stir in spices. Turn into 2-quart casserole. Bake, covered, for about 45 minutes in preheated 350 degree oven, until rice is fluffy and slightly moist.

SERVES: 6

[the fugative]

Breakfast Parfait


Muesli Layer
1-1/2 cups milk
1/2 cup sugar
1/2 cup lemon juice
2-1/2 cups rolled oats
Fruit Layer

4 cups of several types of fruit, cut into 1/4-inch cubes (e.g., mango, strawberries, seedless grapes, pears, apples, peaches, blueberries, cherries, etc.)

Whipped Cream Layer
1-1/2 cups whipping cream, whipped to stiff peaks

Garnish:
12 small perfect fruits (e.g., raspberries, strawberries halves, etc.)
12 mint leaves

Combine milk, sugar, lemon juice, and oats. Mix well and soak overnight.

In the morning, dice fruit (this should not be done in advance). Layer fruit, oatmeal, and whipped cream in a champagne flute. Repeat, ending with whipped cream. Garnish with fruit and mint. Serve with iced tea spoons; they are good to the very last bite!



Swiss Oatmeal

1 red apple, quartered, cored and coarsely chopped
1 yellow apple, quartered, cored and coarsely chopped
1/2 cup apple cider or unsweetened apple juice
1 cup quick-cooking rolled oats
1 Tablespoon honey
1 cup plain low-fat yogurt
2 Tablespoons sliced almonds
2 Tablespoons raisins
1 Tablespoon dark brown sugar

Put the chopped apples into a large bowl with the cider or apple juice and toss the apples to moisten them. Stir in the oats and honey, then add the yogurt, almonds, and raisins. Stir to combine the mixture well.

Serve the Swiss Oatmeal in individual bowls; sprinkle each serving with 1/2 teaspoon of the brown sugar.

[Jolie Rouge]

mmmmmm ....

comfort foods ....

nite-nite



'puter is doing weird things, figure I'll shut down first...

[the fugative]

Nite


Marshmellow

[Jolie Rouge]

POUNCE !
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Marshmellow ??

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