Spike's & Jamie's Recipe Collection & a Whole Lot More!

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Recipes from Spike & Jamie

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How to use these pages:  Below is a list of the recipes on this page.  You can either scroll down the page and look at all of the recipes, or look at the titles.  When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page)   or Ctrl - F on your keyboard).










































































1 cup 7-Up or lemon-lime soda

4 Tbsp. cornstarch

1 ready-made pie shell

1.5 oz. strawberry Jell-O mix (1/2 pkg.)

2 cups sliced strawberries

8 oz. whipped cream

Combine 7-Up or lemon-lime soda, sugar and cornstarch in saucepan. Cook

until thick. Remove from heat. Add Jell-O mix and stir well. Arrange

strawberries in bottom of pie crust. Pour Jell-O mixture over berries. Top

with whipped cream. Refrigerate until set.


3 cups Water -- divided

1 1/4 cups Raisins

2 1/2 cups Applesauce, unsweetened

3 Eggs -- beaten

2 tablespoons Sugar Substitute -- powdered

1 cup Vegetable Oil

3 cups Flour, self-rising

3 tablespoons Cinnamon -- ground

1/4 teaspoon Baking Soda

2 tablespoons Vanilla Extract

Non-Stick Cooking Spray

Combine 2 1/2 cups water and raisins in a large saucepan; bring to a boil. Boil until water evaporates or is absorbed by raisins. Remove from heat. Add Applesauce, eggs, sugar, oil and remaining 1/2 cup water. Stir until well combined. Sift together flour, cinnamon, soda; gradually add to applesauce mixture with vanilla, stirring after each addition. Spoon batter into a 10 inch bundt pan coated with non-stick cooking spray. Bake at 350 degrees F for 40-45 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool on a wire rack.


4 slices light Whole Wheat bread

Cheez Whiz Light

1 small jar pimientos, drained

Cold, cooked, sliced chicken breasts

1/2 cup skim milk

1 can reduced fat Cream of chicken soup

1/2 cup crushed baked potato chips or Wow Potato chips

Preheat oven to 425 degrees. Spread cheese on bread. Evenly divide pimientos on each bread slice. Arrange bread close together on a lightly sprayed baking sheet. Top each slice with chicken. In a bowl, combine soup and milk together. Pour this over sandwiches. Top with crushed chips. Bake 10 to 15 minutes until lightly browned. Serves 4.



Serves 4

3 large heads of fennel

1 clove garlic, finely sliced

3 large pats of butter (about 3 tablespoons)

2 wine glasses of dry vermouth (white wine also works), about 12 ounces total

Salt and freshly ground black pepper

Preheat oven to 425 degrees. Remove any discolored parts of fennel, then cut tops off and slice finely, reserving feathery leaves. You can slice each fennel from top to root, into about 4 pieces. Or you can slice finer and more delicately if you like.

Put all ingredients except reserved leaves into a baking dish. Rip off a piece of wax paper; run it under cold water and scrunch it up to make it soft. Place it snugly over and around the fennel, not the baking dish. This bakes and steams fennel at the same time. Cook in preheated oven 20 minutes, or until tender. Scatter with fennel leaves before serving.


10 medium new potatoes, cut into bite-sized pieces

3 yellow bell peppers, quartered, seeded

1/2 cup extra virgin olive oil

1 1/2 tsp. sesame oil

Coarse salt

1/4 cup finely chopped parsley

Preheat oven to 400F.

Place potato pieces in roasting pan. Place pepper slices, cut side up, in a second pan. Combine oils; drizzle half over potatoes and half over the peppers. Sprinkle with coarse salt.

Roast potatoes for 30-35 minutes; roast peppers for 20-25 minutes, or until tender. Arrange potatoes and peppers on a platter, sprinkle with parsley and serve. Makes 6 servings. www.chef2chef.com


3 to 4 lbs spareribs

1 onion, sliced

1/2 tsp salt

16 oz bottle barbecue sauce

1/2 tsp pepper

Sprinkle ribs with salt and pepper. Place ribs in a broiler pan under broiler for 15 minutes to brown. Put sliced onion in crock pot. Slice ribs into serving pieces and put in crock pot. Pour in barbecue sauce. Cover; cook on low 8 to 10 hours, high 4 to 5 hours.


1/2 pound Beef Tenderloin Steak -- or other cut of choice

1/4 teaspoon Salt

dash White Pepper

1 pound Broccoli florets

1 teaspoon Cornstarch

1 teaspoon Soy Sauce

1 teaspoon Sesame Oil

1/4 cup Chicken Broth

1 teaspoon Vegetable Oil

6 cloves Garlic -- minced

1 teaspoon Ginger root -- minced

2 tablespoons Bean Paste -- brown

8 ounces Bamboo Shoots, canned -- sliced & drained

2 cups Rice, cooked

Trim steaks if needed. Cut steaks lengthwise into 2-inch strips. Cut strips crosswise into 1/8-inch slices. Toss beef with salt and white pepper. Place broccoli in saucepan with 1 inch boiling water; return to boiling. Cover and cook 2 minutes. Remove from heat and immediately rinse with cold water and drain. Set aside. Mix cornstarch and soy sauce in a cup, then stir in sesame oil and broth. Set aside. Spray wok or 12-inch skillet with nonstick cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add steak, then stir-fry about 2 minutes or until brown. Remove steak from wok. Cool wok slightly. Wipe clean and respray. Add oil and rotate wok to coat sides. Heat over medium-high heat. Add garlic, gingerroot and bean paste, then stir-fry 30 seconds. Add bamboo shoots next and stir-fry 30 seconds. Stir in steak and broccoli. Stir in cornstarch mixture, then cook and stir about 30 seconds or until thickened. Serve over rice. Real Food For Real People




1/2 pound Beef Tenderloin Steak -- or other cut of choice

1/4 teaspoon Salt

dash White Pepper

1 pound Broccoli florets

1 teaspoon Cornstarch

1 teaspoon Soy Sauce

1 teaspoon Sesame Oil

1/4 cup Chicken Broth

1 teaspoon Vegetable Oil

6 cloves Garlic -- minced

1 teaspoon Ginger root -- minced

2 tablespoons Bean Paste -- brown

8 ounces Bamboo Shoots, canned -- sliced & drained

2 cups Rice, cooked

Trim steaks if needed. Cut steaks lengthwise into 2-inch strips. Cut strips crosswise into 1/8-inch slices. Toss beef with salt and white pepper. Place broccoli in saucepan with 1 inch boiling water; return to boiling. Cover and cook 2 minutes. Remove from heat and immediately rinse with cold water and drain. Set aside. Mix cornstarch and soy sauce in a cup, then stir in sesame oil and broth. Set aside. Spray wok or 12-inch skillet with nonstick cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add steak, then stir-fry about 2 minutes or until brown. Remove steak from wok. Cool wok slightly. Wipe clean and re-spray. Add oil and rotate wok to coat sides. Heat over medium-high heat. Add garlic, gingerroot and bean paste, then stir-fry 30 seconds. Add bamboo shoots next and stir-fry 30 seconds. Stir in steak and broccoli. Stir in cornstarch mixture, then cook and stir about 30 seconds or until thickened. Serve over rice. Real Food For Real People



(makes 8 servings with leftovers)

1 tablespoon (15 ml) walnut oil

1 4-to 4 1/2-pound boneless first-cut beef brisket, trimmed of all fat

3 large onions, about 1 pound (480 g), sliced and separated into rings

3 large garlic cloves, thinly sliced

2 teaspoons (10 ml) ground cinnamon

freshly ground pepper to taste

1/2 teaspoon (2.5 ml) ground ginger

1 teaspoon (5 ml) paprika

2 teaspoons (10 ml) grated orange zest

8 large fresh plum tomatoes, seeded and finely chopped

2 cups (480 ml) low-sodium canned beef broth

2 small navel oranges

1 1/2 tablespoons (22.5 ml) ground walnuts

Preheat oven to 325°F (160°C), Gas Mark 3.

In a heavy flameproof casserole or Dutch Oven with lid, heat oil over medium heat. Add brisket and brown on all sides. When brisket is brown, pour off all fat and pan juices.

Scatter onion and garlic slices around the brisket. Season with cinnamon, pepper, ginger, paprika, and orange zest. Add tomatoes and beef broth. Bring to a simmer.

Cover and transfer to oven. Roast until brisket is fork tender, about 2 1/2 to 2 3/4 hours. Turn meat and baste with pan juices 2 or 3 times during the cooking time.

Transfer brisket to a carving board and keep warm. Skim off any fat from casserole and place over medium-high heat on top of the stove. Cook, uncovered, until reduced by half. Pour the sauce through a sieve, pressing the solids to extract their flavor and to thicken the sauce. Return strained sauce to casserole; discard solids. Keep sauce warm.

Peel oranges, removing all white pith. Thinly slice the oranges and add to the warm sauce. Heat through.

Slice the brisket across the grain into thin slices. Place on a heated serving platter and top with the sauce. Sprinkle with ground walnuts.



(makes 6 servings with leftovers)

olive oil cooking spray

3 slices nonfat turkey bacon, cut into 1-inch pieces

3 pound (1420 g) piece rump roast

1 large onion, peeled, stuck with 4 whole cloves

2 ounces (60 g) grated carrot

3 large cloves garlic, sliced thin

1 cup (240 ml) dry red wine

1 bay leaf

4 sprigs thyme

1/4 cup (17 g) chopped flat-leaf parsley

2 large Russet potatoes, peeled and cut into 6 pieces

2 medium carrots, peeled and sliced

1 pound (480 g) green beans, ends snipped

refrigerated butter flavored refrigerated cooking spray

8 ounces (240 g) mushrooms

freshly ground pepper

Lightly coat a large nonstick skillet with cooking spray. Add the turkey bacon and sauté until it begins to crisp. Add the beef, and brown on all sides.

Transfer turkey bacon and beef to a 3 1/2-quart or larger crockery slow cooker. Add onion, grated carrot, garlic, wine, bay leaf, thyme and parsley. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 minutes.

When beef is almost done, cook potatoes in boiling water to cover until almost tender, about 10 to 15 minutes. Add carrots and green beans. Continue to cook for another 4 to 5 minutes. Drain vegetables and keep warm.

Meanwhile, lightly coat a large nonstick skillet with butter-flavored cooking spray. Add the mushrooms and sauté over high heat until mushrooms are tender and all liquid is absorbed.

Transfer beef to a carving board and let stand for 10 minutes before slicing into thin, against the grain, slices. Arrange beef slices on a heated serving platter. Discard clove-stuck onion, bay leaves, and thyme sprigs.

Stir cooked vegetables and mushrooms into pan juice of the slow cooker to warm. Spoon the vegetables and pan juices over the beef. Season to taste with pepper. Serve immediately. www.diabetic-recipes.com



(makes 2 servings)

1/2 tablespoon (7.5 ml) olive oil

2 shallots, minced

1 large garlic clove, thinly sliced

2 beef medallions, about 4 ounces (120 g) each, trimmed of all fat

4 ounces (120 g) shiitake mushrooms, stems removed

1/4 cup (60 ml) dry red wine

1/2 cup (120 ml) low-sodium canned beef broth

1/2 teaspoon (2.5 ml) crushed dried thyme

In a heavy cast-iron or nonstick skillet, heat olive oil over medium-high heat. Add the shallots, garlic, and steaks. Cook steaks 2 1/2 to 3 minutes per side, turning once, for medium-rare. Transfer steaks to a carving board and keep warm.

Add the mushrooms to the skillet, raise heat to high, and sauté for 2 minutes per side. Transfer mushrooms to a small bowl.

Discard fat from skillet. Add wine to the skillet and stir to deglaze the pan, loosening any browned bits. Add beef broth and thyme. Cook, stirring, until reduced by half. Return mushrooms to skillet.

Thinly slice steaks on the diagonal. Pour any steak juices into the sauce. Arrange steaks on heated serving plates and spoon mushrooms sauce over the meat. Serve hot. www.diabetic-recipes.com



3 cans black beans

3 cans water

(*For the ''long'' recipe, use 1 lb. black beans and 2 qt. boiling water. Pick over and wash beans. Soak overnight. Drain and add to boiling water. Cover and cook on medium heat for about 2 hours or until beans are tender.)

2 medium onions, chopped

2 green peppers, cut in strips

4 cloves garlic, minced

2 tomatoes, peeled and chopped

2 tsp. oregano

1 bay leaf

1/2 tsp. cumin

1 Tbsp. salt

1/2 tsp. pepper

Sauté onions, peppers, and garlic until golden. Add tomatoes, oregano, bay leaf, cumin, salt and pepper. Add to beans and water and cook until well blended.



1/2 cup water

1/2 cup sugar


In 1 pint glass measure, place water and sugar, stirring well. Microwave on high

for 10-12 minutes, until light but rich brown. (Do not let syrup get too dark before taking from oven; it continues to cook after it has been microwaved.) Pour 3/4 of the caramel syrup into a 1 1/2 quart casserole and quickly rotate casserole to coat the bottom and about half way up the sides with caramel. Let cool to harden before adding custard. Drizzle remaining 1/4 syrup in fine ribbons onto

ungreased cookie sheet to harden.


Then prepare 1 recipe Basic Custard (see below) in small mixing bowl. Pour or strain mixture into caramel lined casserole. Cover with casserole lid.


Basic Custard Recipe


3 eggs

1/4 cup sugar

1 tsp vanilla

1/8 tsp salt

1 1/2 cups milk


Place milk in glass measure. Microwave at high 4 minutes, until scalded. While that is cooking, combine the eggs, sugar, vanilla and salt, blending well with fork until sugar is dissolved. Once milk is scalded, gradually add to egg mixture, stirring well.


After pouring custard into caramel lined pan, Microwave at low 10-13 minutes, rotating dish 1/4 turn every 3 minutes until set. Chill thoroughly. Unmold onto serving plate which has shallow rim. Crush the syrup which has hardened into a brittle and sprinkle in a wreath shape over top of flan.

note: Covering with casserole lid during cooking is important for success.



1 head fresh cauliflower

1 pkg. Frozen peas

2 green onions, chopped


3 Tbsp. flour

juice of 1/2 lemon

1/2 cup water or broth

1/2 tsp. basil

salt and pepper

dash or 2 of paprika

Cut cauliflower into florets and steam only until tender but still firm. Allow peas to thaw but do not cook. Cook onions in a tablespoon or 2 of margarine until soft. Add flour and stir until well blended. Remove from heat and add lemon juice, water or broth, and seasonings. Return to heat and cook until smooth and adjusted to personal taste.

Grease the bottom of a two-quart ovenproof casserole. Mix cauliflower, onions and peas. Pour sauce over all and gently toss. Cook in 350-degree oven only until peas are hot. Do not overcook as vegetables will lose their shape and color.


3/4 cup shortening

1-1/4 cups sugar, divided

1 egg

1/4 cup molasses

1 tsp. vanilla extract

2 cups all purpose flour

1 tsp. ground cinnamon

1 tsp. ground ginger

1 tsp. baking soda

1/2 tsp. salt

1/2 tsp. ground cloves

In a mixing bowl, cream shortening and 1 cup sugar. Add the egg, molasses and vanilla; mix well. Combine dry ingredients; add to creamed mixture and mix well. Roll into 1-inch balls; roll in remaining sugar. Place 1-1/2 inch apart on ungreased baking sheets. Bake at 375 degrees for 10 minutes or until lightly browned. Cool on wire racks. Store in an airtight container. Yield: about 4 dozen.


1 med Onion; thinly sliced

1 med Green bell pepper; in 1" pieces

3 Boned and skinned chicken breast cut 2 x 1" pieces (or 4 or 5 skinned thighs)

1 can Garbanzo beans; drained or some other beans that you prefer

1 can Spaghetti sauce

1 can Mushroom pieces and stems, drained

Combine all ingredients in electric cooker pot. Mix well. Cover and cook on Low setting for at least 6 hours. Serve with spaghetti or thick slices of crusty bread.


1 boneless chicken breast, split

1 can cream of chicken soup

1 cup sour cream

1/2 soup can of milk

1 stick butter, melted

1/2 cup Ritz crackers, crushed

Boil chicken & cut into bite size pieces. Arrange chicken on bottom of shallow

1 1/2 qt. baking dish. Pour soup, sour cream & milk mixture over chicken.

Melt butter in saucepan, put in crumbs & stir. Sprinkle over top of casserole.

Bake 1/2 hr. in 350 oven.







1 Cup shortening (margarine or butter is good)

1 tsp. vanilla

4 oz. unsweetened chocolate

1-1/4 Cup sifted flour

2 Cup sugar

1/2 tsp. salt

4 eggs, beaten

1 Cup chopped walnuts (optional)

Melt shortening and chocolate in double boiler. Add sugar, mix. Stir in eggs, vanilla, flour and salt. Mix. Remove from heat. Add optional chopped nuts. Spread in greased 9 x 13 pan. Bake in hot oven 400 degrees about 18 min. Cool. Spread with fudge frosting and trim with walnut halves, if desired.

Makes 32 pieces.


2-1/4 Cup powdered sugar

4 egg yolks

4 oz. chocolate, melted

1/4 Cup melted butter or margarine

1/4 Cup hot water

1 tsp vanilla

Add hot water to sugar and chocolate and mix well. Add egg yolks one at a time. Beat well. Add butter slowly. Add vanilla and beat until smooth. Spread on top and cut into bars.


Makes 1 loaf

3 cups flour

3/4 cup sugar

4 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon cinnamon

2/3 teaspoon nutmeg

1 1/3 cups shredded coconut

1 1/2 cups milk

1 egg

2 tablespoons vegetable oil

1 teaspoon vanilla extract

Preheat the oven to 350 degrees.

Combine flour, sugar, baking powder, salt, cinnamon, nutmeg and coconut in large bowl.

In separate bowl, beat milk, egg, oil and vanilla extract together until well blended.

Add liquid ingredients to dry ones and stir to blend. Do not overmix. Pour batter into a 9-by-5-by-3-inch loaf pan. Bake for about an hour or until a cake tester inserted into the center of the cake comes out clean.

Cool 10 minutes in the pan, then invert the bread onto a cake rack to cool completely. Modesto, California BEE


2 1/2 cups cake flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup butter

1 1/2 cups sugar

2 eggs

1 teaspoon vanilla extract

1 cup milk

1 tablespoon freshly grated lemon peel

3/4 cup jarred lemon curd

3 cups shredded coconut

Preheat the oven to 350 degrees. Grease and flour two 8-inch cake pans.

Sift the flour with the baking powder and salt. Set aside.

Place the butter and sugar in the bowl of an electric mixer set on medium speed. Beat three to four minutes or until light and fluffy, scraping the sides of the bowl once or twice.

Add the eggs and vanilla extract and blend in. Add milk, alternating with the sifted dry ingredients, beating ingredients to blend thoroughly. Stir in the lemon peel. Spoon batter into prepared cake pans.

Bake about 35 minutes or until a cake tester inserted into the center of the cake comes out clean. Let cool in pans 10 minutes, then invert onto a cake rack to cool completely.

Place one layer on a plate and spread it with the lemon curd. Top with the second layer. Cover the cake with frosting; recipe follows. Place the coconut on top and around the sides of the cake. For Easter dinner, you can form little

"nests" of the frosting and coconut on top of the cake, and put in a few brightly colored candy humming bird eggs.


3 egg whites, at room temperature

11/2 cups sugar

1/4 teaspoon cream of tartar

2 teaspoons light corn syrup

1/3 cup cold water

1 teaspoon vanilla extract

Put all ingredients except the coconut in the top part of a double boiler set over simmering water. Beat with a hand mixer set on medium-high for seven minutes or until the mixture stands in soft peaks.

Remove the pan from the heat. Beat three more minutes or until the frosting is very thick and stands in peaks. Modesto, California BEE


3 tablespoons apricot jam

1 (9-inch) fully baked pie shell

3/4 cup sugar

5 tablespoons flour

1/4 teaspoon salt

2 cups milk, heated to warm

3 egg yolks

2 tablespoons butter

1 1/4 teaspoons vanilla extract

1 1/2 cups shredded coconut

1 cup whipping cream

1 teaspoon sugar

Spread the jam on the bottom of the pie shell. Set aside.

In a saucepan, combine the sugar, flour and salt. Gradually add milk and mix ingredients thoroughly. Cook over moderate heat, stirring constantly, four to five minutes or until mixture thickens.

Gradually add some of the hot mixture to the egg yolks. Return the yolks to the saucepan. Cook over moderate heat one minute, stirring constantly. Add the butter, vanilla extract and 1 cup coconut. Pour into the pie shell.

Refrigerate until chilled.

Whip the cream with sugar until the mixture stands in peaks. Spread over the cold pie. Garnish with remaining coconut. Modesto, California BEE


4 Tbsp. flour

6 Tbsp. Butter, melted

1 1/2 cup milk

2 eggs beaten

3 Tbsp. sugar

1 tsp. salt

2 (15 oz.) cans kernel corn, drained

1 (8 oz.) can kernel corn, drained

Combine flour and butter over low heat. Cook, stirring, until thick. Add milk slowly while stirring with a whisk. Add eggs, sugar, salt, and corn. Mix. Pour into greased 9'' x 13'' baking dish and bake 50 minutes or until done in a 350-degree oven. Miami Herald



3 3/4 cups all purpose flour plus extra for kneading the dough.

1 1/2 cups warm water

2/3 of a cake of cake yeast

1 1/2 teaspoon salt

1/4 cup extra virgin olive oil

Crumble the cake yeast into the 1-1/2 cups of warm water, stir and set aside. Stir the flour and salt together in a bowl. Add the olive oil and the water/yeast mixture to the flour, mix by hand until you have a dough ball. Knead the dough on a flat, floured surface for 5-10 minutes. Put dough in a lightly oiled bowl, cover tightly, and let rise for 1 1/2 to 2 hours until dough has doubled in size.

Split dough into halves (for 2 large crusts) or fourths (for 4 individual sized crusts) and roll each section into a ball, flatten by hand (do not use a rolling pin) and drape with a cloth while on your pizza pan. Let rise for another 15 to 30 minutes. By hand, pull the dough into it's final shape (large and round). Do not use a rolling pin, which squeezes the carbon dioxide out of the dough and results in a very boring crust. Put the dough back onto the pizza pan, and cover with a cloth while you prepare the toppings. After the second rising, about 15 minutes, top with your favorite toppings, and cook in a preheated 450 degree oven on baking tiles or a pizza stone for about 10 minutes, or until toppings are done. Makes 2 large crusts.

[] For one 12-inch pizza I used 1/4 lb grated Mozzarella, 1/4 lb grated medium cheddar, 16 slices dry salami, 1/2 thinly sliced Vidalia onion, 1/2 thinly sliced green bell pepper, and 1/2 small can chopped olives. Baking at 450 deg., it

took about 25 minutes to cook. It was much better, and much more satisfying,

than any pizza we have ever bought. - Spike the Grate []


1 can (15 oz) tomato sauce



salt & pepper to taste

fresh or dried basil

(Italian seasoning is okay if desired)

Simmer. If any is left over, freeze in a Ziploc bag.


1/2 cup onion -- chopped

1/2 cup celery -- chopped

1 teaspoon garlic -- minced

2 tablespoons olive oil

7 cups tomatoes -- peeled and chopped

6 ounces tomato paste

1 teaspoon oregano leaves

1 teaspoon basil leaves

1 tablespoon sugar

1 tablespoon salt

1/4 teaspoon pepper

1 bay leaf

Heat oil in a 3 to 4 quart pot over medium heat. Add onion, celery and garlic; cook for 5 to 7 minutes, stirring 2 or 3 times. Add remaining ingredients and bring to a boil. Cover and reduce heat to low and simmer for 25 to 30 minutes, stirring occasionally. Uncover and increase heat to medium-low. Boil gently for 15 minutes or until sauce is thick, stirring often. Discard bay leaf. To freeze sauce pack airtight and label. Makes about 8 cups. Use on pizza or pasta or for quick chili with beans.


Makes about 3 Cups Sauce

2 lb. fresh vine-ripened Tomatoes, coarsely chopped

(Usually about 7 to 8 medium tomatoes equals one pound)

2 Tbs. Olive Oil

1 1/2 tsp. Salt

1 tsp. Ground Pepper

1 1/2 tsp. Granulated Sugar

4 tsp. Balsamic Vinegar

Working with a food processor or blender, combine and process the tomatoes with the olive oil, salt, pepper, sugar, and vinegar. The finished composition makes for

a rough-textured sauce. Warm the sauce through and serve it as is over pasta, or combine with any of the following ingredients to present a flavorful adaptation

of your basic tomato sauce. To 1 1/2 cups sauce, add: 1/4 cup fresh basil, chopped OR 1/4 cup Greek or Italian Olives, chopped with 1 1/2 tsp. finely grated Orange Peel OR 1/2 cup Feta Cheese crumbled with 3/4 tsp. dried Rosemary OR

3 Tbs. toasted Peanuts and 4 to 6 thin slices or Prosciutto, cut into bits OR

3 Tbs. Capers with 2 Tbs. chopped fresh Parsley Of course, you can prepare nearly any tomato sauce from scratch by utilizing concoctions from our Sauce


1 10 3/4-ounce can of tomato puree

1/4 cup water

1 tablespoon sugar

1 teaspoon olive oil

1/4 teaspoon lemon juice

1/4 teaspoon salt

1/4 teaspoon oregano

1/8 teaspoon basil

1/8 teaspoon thyme

1/8 teaspoon garlic powder

1. Combine ingredients in a small saucepan over medium heat. Bring to a boil.

2. Reduce heat and simmer for 15-20 minutes.

Makes 1 cup.


3 carrots, cut in 3" pieces

1 cup water

3 to 4 lb corned beef brisket

1/2 small head cabbage, cut in wedges

2 medium onions, quartered

Put all ingredients except cabbage wedges in crock pot in order listed. Cover; cook on low 8 to 10 hours, high 5 to 6 hours. Add cabbage wedges to liquid, pushing down to moisten; turn to high and cook an additional 2 to 3 hours.

Note: You can put 2 or 3 potatoes on top of meat in crock pot if you like potatoes with your corned beef and cabbage.

To prepare more cabbage than crock pot will hold with large brisket, cook it

separately. Remove 1 cup of broth from crock pot during last hour of cooking. Pour over cabbage wedges in pan. Cover; cook slowly for 20 to 30 minutes.


May 22, 2002 Posted: 05:30:07 AM PDT


In the movie "Castaway," a coconut was quite a lifesaver.

Chuck Noland (Tom Hanks' character) drank its juice when fresh water couldn't be found; used the shell to collect raindrops; started a fire with the coconut's fibrous shreds; and of course, ate the white flesh.

For most of us, coconut is the packaged, white shredded stuff we buy in the supermarket. It isn't exactly a lifesaver in the kitchen, but you can make some really terrific food with it, especially desserts.

For spring and summer entertaining, it's difficult to do better than an elegant coconut cake with its layers of white and mountains of thick, sticky frosting.

There's just enough tangy lemon curd between the cake layers to temper the sugar load, and the slices are a perfect harmony of texture, balancing moist frosting and tender crumb. The flakes of coconut that stipple the surface give it a gorgeous finish.

Coconut cake is the kind of dessert that people used to make before boxed cake-in-a-flash mixes came along. It takes some time to prepare, but is worth the effort. You can freeze the

leftovers, if you have any, but that's doubtful.

Coconut cream pie is a bit easier on the cook and is amazingly light and refreshing, so a good choice for dessert as the weather gets warmer. Here, too, texture elements are pleasing: crispy pastry, creamy custard, fluffy whipped cream and chewy coconut all in one bite. Spreading a small amount of preserves in the pie shell helps prevent sogginess. This dessert is freezable, too.

Coconut bread is a more austere dessert, a quick bread similar to coffee cake. It's enough as is, but also swell when served with a ball of ice cream. You might try it next time you're looking to make something instead of your tried-and-true banana bread or cranberry nut loaf.

Most packaged varieties of shredded or flaked coconut are sweetened, but you can buy unsweetened versions, often at health food and specialty stores. For dessert, the sweetened variety is fine, but if you find it too cloying, soak the pieces in some warm water for about a half hour, then drain the coconut thoroughly.

You can make your own grated coconut, too. Start with a fresh coconut, that ugly, brown hairy ball of a thing. Choose one that feels heavy for its size and shake it. You should be able to hear liquid sloshing around inside.

Don't buy one that is cracked.

You'll find three black stem markings on the husk that make the nut look remarkably like a monkey. (In fact, centuries ago, Portuguese traders gave coconut its name. In their language, "coco" means monkey).

Pierce these black markings with a screwdriver (hammer it in) or use a large, sturdy corkscrew. Drain the liquid and drink it or use it (in curries or as a substitute for some of the milk called for in the recipes) within a day. Coconut juice may be frozen.

To open the coconut, hammer the surface until it cracks open. If that doesn't work, preheat the oven to 350 degrees, drain the coconut and bake it for 20 minutes. It usually cracks from the heat; let it cool before you proceed. Take the flesh from the shell with the tip of a small, sharp knife.

Remove the thin, brown peel with a vegetable peeler. You can hand-grate the flesh or use a food processor.

Fein is the author of "The Complete Idiot's Guide to Cooking Basics" (MacMillan, third edition, $16.95) Modesto, California BEE


1 large bunch broccoli, including stems, steamed until tender-crisp

1 (16-ounce) can whole-kernel corn

1 (12-ounce) package cooked ham, cut into julienne strips

1 cup light mayonnaise

1 orange, for zest and juice

1 tablespoon curry powder

1 tablespoon Worcestershire sauce

8 orange slices, for garnish

Cut large stems from broccoli into 1-inch pieces and reserve. Cut broccoli flowerets into bite-size pieces and place in large bowl. Add corn and ham; toss until combined.

To the large bowl of a food processor, add broccoli stem pieces; process until finely chopped; add mayonnaise, orange zest and juice, curry powder and Worcestershire sauce. Process until smooth. Pour over salad mixture and toss until evenly coated. Garnish with orange slices, if desired. Makes 8 servings.

Source: www.dressings-sauces.org


by Todd Wilbur

It's an awesome side dish at one of the country's hottest dinner chains, and it'll take you just minutes to clone at home as a side for any entrée you whip up. You can use a wok if you've got one, but a medium skillet works fine. The trick is to only sauté the peas until they are hot, but still crispy. And you've got to watch the garlic closely when you add it. If you cook the garlic too long over high heat it'll burn and give an otherwise fab dish a big bummer of a bitter taste.

From Top Secret Recipes:

2 cups fresh sugar snap peas

2 teaspoons vegetable oil

1/8 teaspoon salt

dash ground black pepper

2 cloves garlic, minced

1. Prepare snap peas by cutting off the tips on each end of the pods.

2. Preheat oil in a wok or medium skillet over medium/high heat.

3. Sauté snap peas in oil with salt and black pepper for 2 1/2 to 3 minutes until peas are cooked, but still crispy. The pods should have some dark brown spots developing on them when they're done. Add minced garlic and stir well to combine. Remove from heat immediately and serve. The garlic should not stay in the pan for longer than 15 to 20 seconds or it could burn and turn bitter. Serves 2 to 4. http://www.topsecretrecipes.com


4 pork chops -- (4 to 6)

1/4 cup brown sugar or honey

1/2 tsp cinnamon

1/4 tsp cloves

1 can (8 oz) tomato sauce

1 can (29 oz) cling peach halves

1/4 cup vinegar

Salt and pepper

Lightly brown pork chops on both sides in large skillet the night before. Pour off excess fat. Combine brown sugar or honey, cinnamon, cloves, tomato sauce, 1/4 cup syrup from peaches, and vinegar. Sprinkle chops with salt and pepper. Arrange chops in slow cooking pot. Place drained peach halves on top. Pour tomato mixture over all. Cover and cook on low for 4 to 6 hours. serves 5 to 6


1/8 cup apple jelly

1 1/2 tsp. mustard

1/4 tsp. salt

1 1/2 tsp. honey

1/4 tsp. cinnamon

2 chicken breasts

Combine all ingredients except chicken. Brush chicken with glaze. Place chicken on grill. Cook 15-20 minutes, turning occasionally and brushing with glaze.


3 teaspoons salt

3 cloves garlic, crushed

1-1/2 cups olive oil

2 teaspoons liquid smoke

Paprika (enough to make marinade red)

2 pounds shrimp (peeled and deveined)


Pour marinade over shrimp and cover well for at least one hour. Place in skillet and cook (sauté) until shrimp is done (three to five minutes). Liquid smoke can be used if not cooking on the grill. Shrimp can also be put on skewers and placed on the grill, without liquid smoke.




1 can French onion soup

1 can water

1 stick margarine

6 to 8 ounce jar sliced mushrooms

2 cups Minute Rice


Bring onion soup and water to a boil. Add margarine. Stir in rice and mush-rooms; bring to another boil and remove from heat. Let stand until thick.







May 22, 2002 Posted: 05:30:07 AM PDT, AKRON (OHIO) BEACON JOURNAL

Gas grills

Check grill hoses for cracking, brittleness, holes and leaks. Make sure there are no sharp bends in the hose or tubing.

Move gas hoses as far away as possible from hot surfaces and dripping hot grease.

Always keep propane gas containers upright.

Never store a spare gas container under or near the grill or indoors.

Never store or use flammable liquids, like gasoline, near the grill.

Never keep a filled container in a hot car or car trunk. Heat will cause the gas pressure to increase, which may open the relief valve and allow gas to escape.

If you detect a gas leak, immediately turn off the gas at the tank and don't attempt to light the grill until the leak is fixed.

Keep matches, lighted cigarettes and open flames away from a leaking grill.

Charcoal grills

Never burn charcoal inside homes, vehicles, tents or campers.

Charcoal should never be used indoors, even if ventilation is provided.

Because charcoal produces carbon monoxide fumes until the charcoal is completely extinguished, do not store the grill indoors with freshly used coals.

All grills

Always have a fire extinguisher handy.

Never use a grill indoors. Use the grill at least 15 feet away from any building. Do not use the grill in a garage, carport, porch or under a surface that can catch fire.

Grill recall information can be found at: www.safetyalerts.com/rcls/category/outd.htm.




1 head red cabbage, shredded

1 large red Bermuda onion, sliced thin

1 medium or large cucumber, sliced thin

1 large tomato, sliced thin

1 1-lb can chickpeas, drained

1 cup virgin olive oil

1 cup wine vinegar

Salt and pepper to taste

Mix all salad ingredients in a large bowl. Mix oil and vinegar in a separate bowl and add to salad. Salt and pepper to taste.

Variations: Add lemon juice instead of oil. If you do not like chickpeas or want other beans in the salad feel free to experiment.

Optional spices: Garlic and oregano to taste. www.chef2chef.com



10 cups all-purpose flour

4 tablespoons extra-virgin olive oil

1/2 teaspoon salt

Warm water


3 pounds spinach, escarole or collard greens

1 cup freshly grated Parmesan or Asiago cheese

Salt and pepper

1/4 cup minced Italian parsley

1 pound prescinseua or ricotta cheese

2 tablespoons all-purpose flour

2 tablespoons extra-virgin olive oil

To assemble:

Olive oil

Salt and pepper

12 hard-boiled eggs

1 cup diced ham

To make pastry: Mix the flour, olive oil, salt and 1 cup of water. Gradually work in enough additional water to knead into a soft, smooth dough. Divide the dough into 33 balls. Place on a generously floured cookie sheet and cover with a clean damp, towel to rest 15 minutes. (Or substitute a full package of phyllo dough, thawed according to package directions and cut as needed.)

Coat a 10-inch deep-dish pie or pizza pan with vegetable-oil spray or brush with olive oil. Roll 17 of the dough balls, one at a time, until paper thin. Try to use as little additional flour as possible while rolling. If you have a pasta machine, pass the dough balls through it to thin. Place the sheets of pastry into the prepared pan, brushing each lightly with olive oil. (Keep remaining dough covered with damp towel.)

Wash the spinach well, strip away any tough ribs and chop well. Cook in just a little water to wilt; drain thoroughly. Stir in 1/2 cup of the Parmesan and the parsley. Add salt and pepper to taste. Set aside.

Mix the oil and 2 tablespoons flour into the ricotta. (If ricotta seems watery, drain first.) Add salt and pepper to taste. Set aside.

Spread the spinach mixture over the crust; spread the ricotta mixture on top. Press the halved eggs, cut side up, into the ricotta. Arrange the ham between and on top of the eggs; press lightly. Sprinkle with remaining Parmesan.

Preheat oven to 400 degrees. Roll the remaining dough balls paper thin and layer on top of the pie, brushing each with olive oil. Flute edges into a rim. Cut a few thin vents to allow steam to escape.

When you're finished, the pie will mound substantially on top, so it is a good idea to place it on a foil-lined cookie sheet to catch any spillover. Place in oven, immediately reduce heat to 350, and bake about 50 minutes, or until crust is golden and filling is bubbly. Allow to cool to lukewarm before serving, or chill and reheat in oven or microwave. Makes 12 servings.


1 1/2 pounds lean ground beef OR 1 1/2 pounds ground buffalo

1 medium onion -- finely chopped (1/2 cup)

2 jalapeño chilies -- seeded and finely chopped (2 to 3)

1 clove garlic -- finely chopped

Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.

Mix all ingredients. Shape mixture into 6 patties, about 1/2 inch thick.

Grill patties uncovered about 4 inches from MEDIUM heat 8 to 12 minutes,

turning once, until no longer pink in center and juice is clear. 6 servings.



Courtesy of Sylvia Steiger

2 lb lamb

1/4 cup soy sauce

1 tbsp honey

2 tbsp vinegar

2 tbsp sherry

2 garlic cloves, crushed

1/4 tsp ginger, ground

1 1/2 cups chicken stock

Put all ingredients in crock pot and cook all day on LOW.

Sylvia's comments: "I converted this from a marinate-and-broil recipe that required better meat. This worked great on cheap stew lamb; it actually took away the strong lamb taste. I defatted the crock pot juices, thickened with cornstarch, and used it on green beans. That with the lamb and some yellow rice made a great dinner."


Use up leftover jerk chicken or plain roast chicken in this tasty spread from Veda Nugent's book. It's good with crackers or bread.

1 pound skinless, boneless cooked chicken meat

1 small onion, chopped

1/2 teaspoon finely minced fresh hot pepper

1 teaspoon Worcestershire sauce

1/4 cup rum (dark or white)

1/2 teaspoon ground ginger

Purée chicken in a blender or food processor. Add the onion, hot pepper, and Worcestershire sauce; blend to combine. Transfer mixture to a serving bowl. Pour rum into a small saucepan and carefully light it with a match. Let rum burn for 10 seconds, then pour over pté. Carefully stir in the rum, allowing flames to extinguish. Mix in ginger. Makes 8 to 10 servings. Miami Herald



Serves 4

2 large bunches watercress

1 pound jicama

2 medium navel oranges

4 thin slices of red onion, separated into rings

Citrus vinaigrette

1 large orange

1 large lime

1 lemon

2 tablespoons frozen orange juice concentrate

1 tablespoon white wine vinegar

3 tablespoons olive oil

2 large shallots, minced

2 tablespoons chopped parsley

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

For salad: Remove any tough stems from the watercress and discard. Peel the tough brown skin from the jicama with a paring knife or swivel-bladed vegetable peeler.

With a large knife, cut the jicama into 1/4-inch slices, then cut the slices into sticks.

With a small, sharp knife, peel the outer orange skin and white pith from the oranges. Remove the individual segments by holding a peeled orange in one hand over a bowl to catch the juices and cutting down both sides of each membrane in a V-shape. Squeeze the membranes over the bowl to extract as much juice as possible.

Mound the watercress on four salad plates. Scatter the jicama around the watercress. Divide the orange segments among the salads and garnish with the red onion rings. Drizzle citrus vinaigrette over each salad.

For citrus vinaigrette: Grate the zest of the orange into a small bowl. Cut the orange in half and squeeze the juice into the bowl. Do the same with the lime and the lemon.

Whisk in the orange juice concentrate, vinegar and olive oil. Add the shallots, parsley, salt and pepper, and stir to dissolve the salt. Let stand 30 minutes at room temperature before using.


1/4 cup boiling water

1 box lime sugar free jell-o

2 6 oz containers of sugar free, low-fat Key Lime Pie yogurt

1 container of fat free cool whip

1 low-fat graham cracker crust

Dissolve the jell-o in the boiling water. Add both containers of yogurt and mix well. Fold in the entire container of Cool Whip. Pour into graham cracker crust and chill at least 2 hours before serving.


1 head of lettuce, torn in pieces

1 head of cauliflower, bite size pieces

2 cups Miracle Whip

1 purple or Vidalia onion, thinly sliced

1 lb bacon, browned and crumbled

1/3 - 1/2 cup grated cheddar cheese

1/2 cup sugar

Place in a bowl in order and cover. Refrigerate for 8 hours to 24 hours.

Stir before serving.



serves 2 - 3

1/4 cup pine nuts

4 cups loosely packed greens

1 cup jicama, julienned

60 fresh raspberries

Rosemary vinaigrette:

4 teaspoons balsamic vinegar

1/2 teaspoon fresh chopped rosemary

4 tablespoons extra-virgin olive oil

2 cloves garlic, minced

Salt and pepper

Preheat oven to 350 degrees and toast pine nuts on a baking sheet until you can smell them, about eight minutes. Remove from oven and set aside to cool.

Combine the greens and jicama in a salad bowl and toss with the vinaigrette.

Transfer to individual salad plates and sprinkle each salad with a handful of pine nuts and raspberries.

For the vinaigrette: Whisk all ingredients together in a small bowl.

Modesto, California BEE







1 lime

1 mango, peeled and diced

1/2 cup prepared salsa

1/4 minced onion

1/2 teaspoon salt

6 well-trimmed 8-ounce veal rib or loin chops, about 1 inch thick

Grate the lime to yield 1/2 teaspoon of zest, then juice. Combine juice (about 2 tablespoons) with mango, salsa and onion. Cover and refrigerate. Combine grated zest and salt and press evenly onto both sides of chops. Grill over medium coals, uncovered, 12 to 14 minutes, turning occasionally. Serve with salsa. Makes 6 servings.


1 chocolate cake mix

3/4 cup melted butter

1/3 cup evaporated milk

Mix above ingredients and press half into a 13 x 9 inch pan. Bake 6 minutes

at 350 degrees.

Sprinkle with 1 cup of chocolate chips

Melt 14 ounces or 40 caramels and 1/3 cup evaporated milk. Pour over bottom

layer and cover with rest of cake mixture. Bake 15 minutes more.


1 1/2 cups quick cooking oats

1/2 cup flaked coconut

1/3 cup chopped peanuts

1/3 cup sugar

1/4 cup smooth peanut butter

1/4 cup vegetable oil

1 package (10 ounces) peanut butter chips

In a large bowl combine oats, coconut, peanut butter, and oil over medium

heat. Stirring constantly, cook until sugar dissolves. Remove from heat and

add chips and stir until melted. Combine peanut butter mixture with oat mixture, stir just until moistened. Drop by spoonfuls onto lined cookie sheets. Chill about 30 minutes, store in airtight container and keep in fridge. Makes about 3 1/2 dozen cookies.


(from Grandma MacNeil's Mother)

1 cup raisins boiled with 1 cup water

1 cup butter, softened

2 eggs

2 cups sugar

3 cups flour

2 tsp cinnamon or pumpkin pie spice

1 tsp allspice

1 tsp salt

1 tsp soda

2 tsp vanilla

Boil raisins in 1 cup water for 5 minutes. Drain well, reserving liquid. Add enough water to raisin liquid to make 1 cup. Beat butter, add eggs and continue beating. Beat in sugar and vanilla. Beat in 1 cup flour, spices, salt and soda. Beat in 1/3 cup raisin liquid and vanilla. Alternately add flour and raisin liquid, beating after each addition. Beat in nuts and raisins. Bake in well greased pans or in paper lined cupcake pans. Bake at 325 in preheated oven.

Makes 2 1/2 dozen cupcakes bake 25 minutes, check with toothpick inserted in

center until toothpick comes out clean.

Makes 2 large loaves bake 1 hour, then check.

Makes 1 12" cast iron skillet bake 1 hour, then check. (This is best.)

NOTE: If you don't boil the raisins and use the liquid in the batter, this

will taste just like a boxed sweet bread mix so don't bother making it. The

raisin liquid adds sweetness and richness to the taste.



2.75 oz box of orange jello

8 or 11 oz tub of whipped topping (or whip 1 half-pint of heavy cream)

16 oz tub of cottage cheese

11 oz can of mandarin oranges (drained)

1/2 cup of chopped walnuts (optional)

Mix whipped topping, unprepared jello and cottage cheese in a bowl. Fold

in oranges and add walnuts if desired. Chill. Okay to double this recipe.





Orange-Tarragon Marinade (see below)

4 chicken breast halves (about 1 pound)

Chopped tomato -- if desired

Chopped fresh tarragon leaves -- if desired


1/2 cup orange juice

1/4 cup vegetable oil

1/4 cup white wine vinegar

2 tablespoons chopped shallots

1 teaspoon dried tarragon leaves

2 teaspoons grated orange peel

1/2 teaspoon salt

Prepare Orange-Tarragon Marinade. Mix all ingredients in shallow nonmetal dish or resealable plastic bag. About 1 1/4 cups.

Add chicken, turning to coat with marinade. Cover dish or seal bag and refrigerate at least 8 hours but no longer than 24 hours.

Brush grill rack with vegetable oil.

Remove chicken from marinade; reserve marinade. Cover and grill chicken, skin sides up, 4 to 6 inches from MEDIUM heat 20 minutes; turn. Brush with marinade. Cover and grill 25 to 40 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut.

Heat remaining marinade to boiling; boil and stir 1 minute. Serve with chicken. Garnish with tomato and fresh tarragon. Yield: 4 servings.



5 cups shredded cabbage with carrot (coleslaw mix)

1 small orange, peeled, sliced crosswise, and quartered

2 green onions, thinly sliced

2 tbsp. vinegar

3 Tbsp. salad oil

2 Tbsp. sugar

1 1/2 tsp. orange peel, finely shredded

2 Tbsp. orange juice

1/8 tsp. salt

1/4 cup walnuts, chopped and toasted

In a large mixing bowl, combine cabbage, orange pieces and sliced onions. In a screw-top jar, combine vinegar, salad oil, sugar, orange peel, juice and salt. Cover and shake to mix. Pour dressing over cabbage mixture. Toss gently. Cover and refrigerate 2 to 4 hours. Before serving, add walnuts and toss again.


3 (10-oz.) cans boned chicken, drained

2 (15-oz.) cans pineapple tidbits, well drained

2/3 cup (more or less) sliced almonds

3 large celery ribs, thinly sliced

1 Tbsp. sugar


Black pepper

Dried or chopped fresh Italian parsley (opt.)

In large bowl, toss together chicken, pineapple, almonds, celery, and sugar;

add enough mayonnaise just to hold together and make it slightly creamy.

Stir in black pepper to taste and parsley for color if desired. Chill and serve as you wish. This is especially good on rye bread or croissants, but can also be served on crackers.



1 (160z.) can crushed pineapple in pineapple juice

1 tsp. unflavored gelatin (1/3 envelope)

2 tbsp. lemon juice

Sweetener equivalent to 1/2 cup sugar

1/2 cup nonfat dry milk powder


At least 3 hours before serving: Drain pineapple reserving juice. In small saucepan, into 1/4 cup reserved pineapple juice, sprinkle gelatin. Cook over low heat, stirring constantly until gelatin is dissolved. Remove from heat; stir in 1/2 cup reserved pineapple juice, lemon juice, crushed pineapple and sweetener; cool. In small bowl with mixer at high speed, beat milk powder with 1/2 cup ice water until stiff peaks form; gently stir in gelatin mixture until well combined. Pour into shallow pan; freeze 3 hours or until firm.


serves 4

1 pound ground beef

1/2 cup minced onion

1/2 cup chopped walnuts

1/2 cup fine dry bread crumbs

1/4 cup milk

1/4 teaspoon salt

Pinch of black pepper

3 eggs

3/4 cup flour

1/4 cup oil

3/4 cup white wine

3/4 cup beef stock

1 cup fresh pineapple tidbits

1/2 cup peeled and diced jicama

2 tablespoons cornstarch

1/4 cup sugar

1/4 cup white vinegar

1 tablespoon soy sauce

Soy walnuts

1 tablespoon butter

1 tablespoon soy sauce

1/2 cup chopped walnuts

In a mixing bowl, combine ground beef, onion, chopped walnuts, bread crumbs, milk, salt and pepper. Mix well and form into 12 meatballs.

In a small bowl, beat the eggs. Add flour and stir until smooth. Dip meatballs into batter and coat well.

Heat oil in a large skillet. Add meatballs and cook over medium heat until meatballs are done and batter is golden brown.

Pour off drippings. Add wine, stock, pineapple and jicama to skillet and simmer uncovered for about five minutes.

In a cup, mix together cornstarch, sugar, vinegar and soy sauce and blend until smooth. Stir into meatball mixture and cook until thickened.

Garnish with soy walnuts. Serve over rice.

For soy walnuts, melt butter in a small skillet. Add soy sauce and walnuts. Sauté for about three minutes. Modesto, California BEE


2 red grapefruit

8 ounces spinach, tough stems removed and leaves torn into bite-size pieces

1 pint strawberries, hulled

1/2 cup bottled fat-free red wine vinegar dressing

1/2 cup sugar

1/2 teaspoon dry mustard

1 1/2 teaspoons finely grated orange zest

1/4 cup fresh red grapefruit juice

1 tablespoon poppy seeds

Finely grate enough zest from 1 grapefruit to equal 1 1/2 teaspoons. Reserved for vinaigrette.

Section the two grapefruit, holding the fruit over a bowl as you cut it to catch the juice. Reserve juice.

In a salad bowl, combine grapefruit sections, spinach and strawberries; toss gently to mix.

In a blender, combine vinegar, sugar, mustard, orange zest, reserved grapefruit juice, poppy seeds and the reserved grapefruit zest. Blend until mixed. Or combine in a jar with a tight-fitting lid and shake until well blended. Makes 4 servings. Source: 5 a Day: The Better Health Cookbook.


1 package dry onion soup mix

3-4 lb roast

Put half of dry onion soup mix in bottom of slow cooker. Put roast in, cover

with remaining dry onion soup mix. Cook on low for 8-10 hours. Scrape out

onion soup mix and liquid in slow cooker. Thicken with cornstarch or flour

for gravy. You can add carrots and potatoes to this if you like. Put carrots

on the bottom, meat, and then the potatoes on top.


5 lb. leg of lamb

3 large onions, sliced

3 cloves garlic, crushed with 3 tsp. salt

1/3 c. red wine

1/3 c. tarragon wine vinegar

1/3 c. Kikkoman soy sauce

1/2 tsp. pepper

2 tsp. Beau Monde * see note

Cut lamb into small cubes. Arrange meat and onions in shallow pan. Mix remaining ingredients, pour over meat. Cover and refrigerate overnight. Place lamb on skewers, broil 15-20 min., turning frequently. Heat onions and sauce to boiling, reduce heat, cook for 10-15 min. to reduce sauce and cook properly.

Serve sauce to spoon over meat. Will serve a lot. Good company dish, serve with rice, Pita bread, good salad.

Note: Beau Monde is a Spice Island Co. mixture of spices. You can find it in larger grocery or specialty food stores.


5 lb. leg of lamb

3 large onions, sliced

3 cloves garlic, crushed with 3 tsp. salt

1/3 c. red wine

1/3 c. tarragon wine vinegar

1/3 c. Kikkoman soy sauce

1/2 tsp. pepper

2 tsp. Beau Monde * see note

Cut lamb into small cubes. Arrange meat and onions in shallow pan. Mix remaining ingredients, pour over meat. Cover and refrigerate overnight. Place lamb on skewers, broil 15-20 min., turning frequently. Heat onions and sauce to boiling, reduce heat, cook for 10-15 min. to reduce sauce and cook properly.

Serve sauce to spoon over meat. Will serve a lot. Good company dish, serve with rice, Pita bread, good salad.

Note: Beau Monde is a Spice Island Co. mixture of spices. You can find it in larger grocery or specialty food stores.


1 lb. shrimp, remove shells and devein

1/2 lb. fresh mushrooms, sliced


1 lg. bunch fresh spinach

Dash nutmeg

2 cups white sauce, with 3-4 Tbsp grated Asiago or Romano cheese added

Buttered bread crumbs

Steam shrimp, or cook slowly in small amount of water. Drain well and set aside. Sauté mushrooms in 2 Tbsp. butter, drain and set aside. Wash spinach, cut into shreds. Lift wet spinach, dripping and place in small saucepan. Add 2 Tbsp. butter, dash of nutmeg, and cover. Cook over medium-low heat until spinach is done; drain well.

To assemble, place spinach in bottom of large casserole dish. Top with mushrooms, then shrimp. Cover all with white sauce. Top with buttered breadcrumbs. Bake at 350F, 35-45 minutes, until casserole is heated through and bubbling. Serve with rice pilaf, tossed salad, French bread. Serves 3-4.



3 to 5 pounds chicken wings

enough barbecue sauce to cover

Rinse chicken, and pat dry. Cut off wing tips and discard. Cut remainder of

each wing into 2 pieces, cutting at the joint. Broil wing segments 4 inches

from heat for about 10 minutes on each side, or until browned. Transfer to

crock pot. Pour your favorite bottled or homemade barbecue sauce over the

wings to cover. Cook on low for about 6 hours. Transport in slow cooker and

serve warm. Take a pair of tongs with which guests can select their wings.


Serves 4

2 large red bell peppers

1/4 pound green beans

1 teaspoon canola oil

5 green onions, thinly sliced

1 can (15 ounces) whole kernel corn, drained

1/2 cup canned diced tomatoes, well drained (save juices)

1 teaspoon dried basil leaves

1/4 cup panko (Japanese-style) coarse bread crumbs

3/4 cup (3 ounces) shredded jack or jalapeño jack cheese (divided use)

Preheat oven to 350 degrees. Slice peppers in half lengthwise. Remove seeds and veins. Trim beans and cut into 1/2-inch lengths. In a large pot of boiling water, parboil peppers for 5 minutes. Remove to a colander and rinse with cold water. Add beans to boiling water and cook 4-5 minutes. Drain, rinse with cold water and drain again.

Heat oil in a wide frying pan over medium-high heat. Add onions and cook, stirring, for 2 minutes. Remove pan from heat. Add corn, tomatoes, basil, panko and 1/2 cup of cheese; mix well. Spoon stuffing into pepper halves. Place peppers side by side in a baking pan.

Spoon 2 or 3 tablespoons of reserved tomato juices (or water) into bottom of pan. Cover and bake until peppers are tender, 25-30 minutes. Sprinkle top of each pepper with remaining cheese, and continue baking, uncovered, 3-4 minutes to melt cheese.








3 cups chopped onion

1 1/2 Tbsp minced garlic

4 Tbsp oil

1 16-oz can diced tomatoes in liquid

2 Tbsp dry mustard

2 Tbsp sugar

1 1/2 Tbsp cider vinegar

3/4 cup tomato paste

salt and pepper--to taste

6 chilies, chopped ( 1 small (4-oz) can of chopped chilies works fine)


Sauté the onion and garlic in oil until softened. Add remaining ingredients and boil until reduced and thickened. Adjust seasoning and remove from heat. Skewer spareribs, baste with sauce, and grill over coals, basting often, for about 30 minutes. Serve with heated sauce on the side.

OR Trim some nice boneless country style pork ribs. Preheat gas grill; brown and partially cook ribs on grill, for about 15-20 minutes on low heat. This browns them up and gets rid of some of the excess fat that couldn't be trimmed off. Remove ribs to roasting pan, cover with sauce and put in 325 degree oven for about 1 hour.

OR boil the ribs for 15 minutes or so, to remove the fat before putting them on the grill. That way, it won't burst into flames.


1 (8-ounce) package reduced-fat cream cheese, softened

1/3 cup powdered sugar

2 teaspoon lemon juice

1/2 teaspoon grated lemon peel

16 (about 1 pound) whole stemmed strawberries

8 graham cracker squares, finely crushed, about 2/3 cup

In a mixer bowl, beat together the cream cheese, sugar, lemon juice and lemon peel until smooth and creamy; set aside.

Using a paring knife or small melon baller, partly hollow out top of strawberries to a depth of 3/4-inch.

Gently fill each strawberry with 1 tablespoon cream cheese mixture. Roll tops of strawberries in graham cracker crumbs. Arrange on a serving platter.

Variation: Melt 1/2 cup semisweet chocolate morsels; stir into softened cream cheese. Omit lemon juice and peel. Add 1/3 cup powdered sugar and 1/2 teaspoon vanilla extract. Proceed as recipe directs. Substitute crushed chocolate wafers for graham crackers, if desired. Makes 16 servings.

Source: California Strawberry Commission.


1 pkg. (small 1.1 oz) sugar free Cook & Serve vanilla pudding

2 cups water

1 pkg (small 0.3 oz) sugar free strawberry jell-O

4 cups sliced strawberries (16 oz. box of fresh strawberries = 4 cups)

In medium saucepan add water and pudding mix. Mix well, then heat to a boil. Remove from heat and immediately add the strawberry gelatin and stir until dissolved. Set aside and let it cool to room temperature.

Place sliced strawberries into the bottom of a deep dish pie plate. Pour cooled pudding mixture over strawberries and refrigerate until chilled. Let it chill and set well before slicing.


2 large sweet potatoes, peeled

Canola oil cooking spray

Seasoned salt to taste

Ground cinnamon to taste

Preheat the oven to 350 degrees. Cut the sweet potatoes into strips 1/4 inch thick and 1/4 inch wide; set aside.

Spray a large baking sheet with the cooking spray. Spread the potato strips on the baking sheet in one layer. Lightly spray the potato strips with the cooking spray. Sprinkle with seasoned salt and cinnamon.

Bake 30 minutes or until thoroughly cooked. Makes 6 servings.


From Top Secret Recipes:

4 cups Chicken Broth

1 cup Water

1 cup Half and Half

4 slices American Cheese

1/2 cup Flour

1/2 teaspoon Dried Onion -- minced

1/4 teaspoon Black Pepper -- freshly ground

4 cups Broccoli Florets -- bite sized


1/2 cup Cheddar Cheese, shredded

2 teaspoons Parsley Sprigs -- minced, fresh

1. Combine chicken broth, water, half & half, cheese, flour, onion and

pepper in a large saucepan. Whisk to combine and to break up any lumps of

flour, then turn heat to medium/high.

2. Bring soup to a boil, then reduce heat to low.

3. Add broccoli to soup and simmer for 15-20 minutes or until broccoli is

tender but not soft.

4. For each serving spoon one cup of soup into a bowl and garnish with a

tablespoon of shredded cheese and a pinch of parsley.

Source: "http://www.topsecretrecipes.com"


From The Cake Mix Doctor Cookbook

1 package white cake mix

1 1/3 cup water

2 Tbsp oil

3 large eggs

1 tsp vanilla extract

3/4 cup hot water

2 Tbsp instant coffee

3 Tbsp sugar

1/4 cup Kahlua

2 cups vanilla yogurt

2 packages 8 oz. cream cheese at room temperature

1/4 cup confectioners' sugar (or more)

1 tsp cocoa powder

Place rack in center of oven. Preheat to 350. Lightly mist 13x9 baking pan with Pam.

Place cake mix, water, oil, eggs, and vanilla in large mixing bowl. Blend on low for 1 minute. Scrape sides of bowl. Blend on medium 2 or more minutes. Scrape sides of bowl. Pour into prepared pan and smooth the top.

Bake cake 30-32 minutes. Place on wire rack to cool.

Place hot water, instant coffee, and sugar in small bowl. Stir until dissolved. Stir in Kahlua. Poke holes in cake with straw. Spoon syrup over cake and set aside.

Place yogurt, cream cheese and confectioners' sugar in large mixing bowl.

Blend on low for 2 minutes. Spread topping and smooth out. No more than

1 hour before serving, sift cocoa powder over top.

Store cake in refrigerator covered with aluminum foil for up to 3 days



2 tablespoons flour

1/4 teaspoon paprika

1/2 teaspoon salt

1/8 teaspoon pepper

1 pound turkey breast cutlets, cut in 4 equal parts (pieces)

2 teaspoon olive oil

1/2 cup dry white wine

2 tablespoons lemon juice

1/2 cup low-fat, lower sodium chicken broth

1 tablespoon capers

1 tablespoon butter

Combine the flour, paprika, salt and pepper on a plate. Dredge the turkey cutlets in the mixture. Heat the oil in a large nonstick skillet over medium heat, add the

turkey and cook 4-5 minutes on each side, or until golden and cooked through. Remove them from the pan.

Add the wine, lemon juice and chicken broth to the pan and boil until it thickens, and becomes somewhat syrupy. Swirl in the capers and butter.

Return the turkey to the pan for a moment just to reheat it. Serve the turkey with the capers and sauce spooned over the top. Makes 4 servings.


1 medium sweet potato, peeled, grated

1 medium potato, peeled, grated

1 medium onion, peeled, grated

1 small zucchini, washed, ends removed, grated

1 tablespoon fresh chopped basil or 1 teaspoon dried

1/4 cup egg substitute

3 tablespoons unbleached flour or whole wheat flour

Black pepper to taste

1 tablespoon peanut oil for frying

In a large bowl combine all the ingredients except the peanut oil. Add more flour as necessary if the mixture seems too loose.

In a large nonstick skillet or griddle, heat the peanut oil. Working in batches if necessary and adding more peanut oil if needed, spoon 1/4 cup of the batter for each pancake. Cook until browned on one side, turn and continue cooking until the other side is browned. Remove from the skillet and serve immediately. Makes 6 servings. Miami Herald



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