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).

10 MINUTE CHEESY MEXICAN RICE

ALMOND FRUIT FLAN WITH CHANTILLY CREAM

APPLE BURGERS

APPLE MIRIN CUPS

APRICOT CHICKEN

ASIAGO DIP WITH CROSTINI

ASPARAGUS AND FONTINA CHEESE OMELET

BAKED RHUBARB COMPOTE

BARBECUED MEATLOAF

BEEF STEAK FAJITAS

BEEFBURGERS HAWAIIAN

CARAMELITAS

CARROT CURRY

CHANTILLY CREAM

CHEESE SPREAD IN A ROASTED ONION CUP

CHINESE CHICKEN SALAD

CHIVES THE EASY ENJOYABLE HERB

CHOCOLATE PEANUT BUTTER CANDIES

CITRUS FRUIT TART

COCONUT RICE WITH PIGEON PEAS

CUBAN SANDWICH

DANGERS OF MOLD

DAVID SOOHOOS BAO

DINER SPECIAL MEATLOAF

EASY PLEASING MEATLOAVES

EMERILS BALLYMALOE IRISH STEW

FABULOUS FAJITAS

FOUR ONION RISOTTO

FRESH STRAWBERRY JAM

FRITO SALAD

FUDGE BROWNIES

GAZPACHO

GLUTEN FREE RECIPES

GRILLED CHEESE AND TOMATO PANINI

GRILLED SHRIMP PO BOY SANDWICH

HASH BROWN QUICHE

JAZZY MASHED POTATOES

KAHLUA COCONUT CAKE

MANGO BANANA SHAKE

MEXICAN LASAGNA

NEW YORK CHEESECAKE

NO BAKE PEANUT BUTTER COOKIES

ONION INFORMATION

ONION RELISH

PARCHMENT POTATOES

PARMESAN CRUSTED VEAL CHOPS

PEACH BERRY SHAKE

REFRIED BEANS SUPREME

ROASTED OLIVES WITH FENNEL AND LEMON

SAMPSONS GRILLED HAMBURGERS

SANGRIA

SANGRIA BLANCO

SIZZLING STEAK FAJITAS

SLUSHIES

SPRING GARDEN SALAD

SPRING RISOTTO

SPRING SPINACH SALAD

STRAWBERRY GRAHAM TORTE

SWEET ONION PIZZA

SWEET PEA PROSCUITTO

TEQUILA CHICKEN

THREE PEPPER SALAD

TOFFEE CHIP SCONES

TOFU SHAKES

TRADITIONAL WHITE BREAD

TRIPLE FUDGE BROWNIES

UDON NOODLES

 

 

 

 

10 MINUTE CHEESY MEXICAN RICE

Serves: 6

1 can (10-1/2 oz.) CAMPBELL'S Condensed Chicken Broth (1-1/3 cups)

1 cup TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa

2 cups MINUTE White Rice, uncooked

1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up

 

Mix broth and salsa in medium saucepan. Bring to boil.

Stir in rice and prepared cheese product; cover. Remove from heat. Let stand 5 minutes. Stir until prepared cheese product is melted. www.kraft.com

ALMOND FRUIT FLAN WITH CHANTILLY CREAM

1/2 cup unsalted butter (1 stick)

1/2 cup sugar

3 egg yolks

1/2 tsp almond extract OR

1 Tbsp Amaretto

1/2 cup blanched almonds

1 1/2 cup flour

Cream butter, sugar, egg yolks and almond flavoring. Add nuts and flour, blending well to form a smooth dough. Form a ball, wrap in wax paper and refrigerate for one hour. Roll out the dough and line a 10" flan pan with removable sides. Bake at 350F for 20-25 minutes, or until golden brown. Let stand a few minutes before removing the sides.

For filling:

Use fresh fruit in season (grapes, pineapple chunks, cherries, blueberries, strawberries, sliced plums, bananas etc.)

Apricot jam or red currant jelly

Whipped Cream or Chantilly Cream

While the pastry is still warm, heat the jelly in a small pan. If most of your fruit is red and purple, use the red currant jelly. Likewise, if most of your fruit is yellow and green, use the apricot. You will need to strain the apricot first (or use baby food apricots).

Brush the inside top of the flan with some of the hot, melted jelly to seal the pastry. (This will prevent the fruit juice from soaking through and making the pastry soggy.) Arrange the fruit in a design. Brush with more of the hot jelly to see the fruit and keep it from darkening, as well as sweetening the dessert.

Allow to cool. Serve with cream. RDJ - Cyn

CHANTILLY CREAM

3 oz. pkg. French Vanilla instant pudding mix

2 cups whipping cream less 2 Tbsp

2 Tbsp Triple Sec, Grand Marnier, or Amaretto

Place cream and liqueur in food processor or blender. Add pudding and process until thick. This will make a thick cream, which can be served with desserts or used to fill cream puffs etc. RDJ - Cyn

APPLE BURGERS

3/4 pound ground beef

1/3 cup seasoned bread crumbs

1/4 cup unsweetened applesauce

2 tablespoons diced onion

2 tablespoons ketchup

1/8 teaspoon salt

1/8 teaspoon ground black pepper

1/8 teaspoon garlic powder

1/8 teaspoon dried thyme

1 small apple -- unpeeled and thinly sliced

Combine all ingredients except apple slices in a bowl; mix well. Shape into 4 patties about 1/2-inch thick. Place patties on a broiler rack. Broil 4 or 5 inches from heat 7 minutes, turning once. Top with apple slices; broil an additional 2 to 3 minutes. Yield: 4 servings.

APPLE MIRIN CUPS

Serves 8

8 large red apples, peeled and sliced

1/2 cup (1 stick) butter, sliced into pats

8 tablespoons mirin (a sweet Japanese rice wine)

1/2 teaspoon cinnamon

4 tablespoons raisins

Using 8 small microwavable bowls, place 1 sliced apple in each. Add 1 pat butter, 1 tablespoon mirin, a dash of cinnamon and 1/2 tablespoon raisins to each dish. Microwave on high, 4 apples at a time, for 5 to 7 minutes or to desired tenderness. Serve with chilled raspberry sake or plum sake.

 

 

APRICOT CHICKEN

3 pounds Chicken Breasts, no skin, no bone, ready to cook

8 ounces Apricot Preserves

2 cups Catalina Dressing -- (not low fat)

1 envelope Onion Soup Mix

3 tablespoons Brown Sugar

1/2 teaspoon Seasoned Salt

6 cups Rice, cooked

Brown chicken in a large skillet (both sides), then place in a 10 x 15 inch baking pan. Mix together remaining ingredients and pour over chicken. Cover with foil. Bake at 275 degrees F for 2 hours - uncover the last 20 minutes. Serve over rice. RF4RP

ASIAGO DIP WITH CROSTINI

1 cup mayonnaise (see note)

1/2 cup finely chopped red onion

1/2 cup grated Asiago

1 cup finely chopped fresh mushrooms

8 oz. sour cream (see note)

One loaf French bread

1/4 cup sun-dried tomatoes (soaked in a little hot water, then finely chopped)

Preheat oven to 350F. Combine all ingredients except the bread, spoon into a 1 qt. casserole. Bake 30 minutes or until hot and bubbly. If top starts to get to brown, cover the dish with foil.

Slice French bread in half lengthwise and cut into 1/2" thick slices. Place on cookie sheet and bake in oven until toasted and hard. Serve dip with Crostini bread.

Note: You can use light mayonnaise and sour cream instead of regular, but not fat-free -- it will not work in this dish.

ASPARAGUS AND FONTINA CHEESE OMELET

Makes 2 servings

1/2 pound asparagus, tough stems trimmed off

4 eggs, beaten

1 teaspoon minced fresh dill

1 tablespoon whipping cream

1/4 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon butter

1/2 cup shredded fontina cheese (2 ounces)

Place asparagus in a 10-inch skillet with water to cover. Bring to boil. Reduce heat to medium and cook 5 minutes or until asparagus are tender. Drain and set aside.

Dry skillet. Beat eggs with dill, cream, salt and pepper. Melt butter in skillet. Pour in egg mixture and heat until eggs are almost set, 1 to 2 minutes. Lift up cooked egg to allow raw egg to flow to bottom of skillet and cook. When omelet is glistening and slightly undercooked, sprinkle with cheese and top with asparagus spears. Cook 1 minute longer. Fold omelet in half and ease from skillet. Cut in half.

BAKED RHUBARB COMPOTE

Serves 4

1 pound rhubarb

1 Valencia or other juice orange

1/2 cup sugar

Heat oven to 350 degrees.

Rinse the rhubarb quickly under cold water and wipe dry with a clean towel. Trim and discard every bit of leaf and the tough inch or so at the bottom end of each stalk. Cut lengthwise into 1/3-inch-thick strips, then crosswise into 2-inch pieces. You should have about 6 cups.

Grate the zest of the orange into a 9- or 10-inch non-reactive baking dish and squeeze in about 3 tablespoons of the juice. Add the rhubarb and sugar and toss everything together until the rhubarb is coated with the sugar and the juice.

Cover and bake for 25 minutes. Remove the cover and bake for five to 10 minutes, or until a knife slides easily into the rhubarb.

Serve warm or at room temperature.

BARBECUED MEATLOAF

Serves: 4

1 lb. ground beef

1/2 cup KRAFT THICK 'N SPICY Original Barbecue Sauce, divided

1/2 cup old-fashioned or quick-cooking oats, uncooked

1/2 cup finely chopped onion

1 egg, beaten

 

Mix all ingredients except 1/4 cup of the barbecue sauce.

Shape into loaf in 12x8-inch baking dish.

Bake at 375°F for 45 to 50 minutes or until cooked through. Let stand 5 minutes. Top with remaining barbecue sauce.

Use Your Microwave: Prepare and shape loaf in 12x8-inch microwavable baking dish as directed. Microwave on HIGH 12 to 14 minutes or until cooked through, turning dish after 6 minutes. Let stand 5 minutes. Top with remaining barbecue sauce. www.kraft.com

BEEF STEAK FAJITAS

1 medium green or red pepper, sliced

1 onion, sliced

1/2 lb. beef sirloin steak, cut into thin strips

Flour tortillas (7 inch)

TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa

 

Cook and stir green pepper and onion in 1 Tbsp. oil in large skillet on medium-high heat 5 minutes or until tender-crisp.

Add steak strips; cook and stir 3 to 4 minutes or until steak is cooked.

Fill tortillas with steak mixture; drizzle with salsa. Roll up.

Round Out the Meal: Try serving with hot cooked MINUTE White Rice sprinkled with KRAFT Shredded Cheddar Cheese. www.kraft.com

BEEFBURGERS HAWAIIAN

1/4 cup soy sauce

2 tablespoons ketchup

1 tablespoon cider vinegar

2 cloves garlic -- minced

1/4 teaspoon ground black pepper

1 1/2 pounds ground beef

1 (8 oz) can crushed pineapple -- drained

1/8 teaspoon salt

1/4 teaspoon ground black pepper

6 slices bacon

Combine first 5 ingredients in a small mixing bowl; blend well. Set mixture aside.

Combine ground beef, pineapple, salt, and 1/4 teaspoon ground black pepper in a bowl. Shape into 6 patties. Wrap bacon around edge of each patty, and secure with a wooden pick. Place patties in a shallow 2-quart dish. Pour soy sauce mixture over patties; cover and marinate in refrigerator 30 minutes.

Place patties on broiler rack; spoon marinade over meat. Broil 5 inches from heat 12 minutes, turning once. Remove picks. Yield: 6 servings. RDJ

CARAMELITAS

Makes 2 dozen cookies

36 caramels

1/4 cup milk

1 cup old-fashioned or quick-cooking oatmeal, uncooked

3/4 cup firmly packed brown sugar

1 cup all-purpose flour

3/4 cup melted margarine (11/2 sticks; see note)

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup semisweet chocolate chips

1/2 to 3/4 cup chopped nuts

Preheat oven to 350 degrees. In a double boiler or microwave oven, melt caramels in milk and stir until blended; cool slightly. Combine oatmeal, brown sugar, flour, margarine, baking soda and salt. Press half of the crumb mixture into the bottom of a greased 11-by-7-inch or 9-inch square pan. Bake 10 minutes.

Sprinkle with chocolate chips and nuts and spread melted caramel mixture over the top (do not go over edges). Crumble remaining topping mixture over all.

Bake for an additional 15 to 20 minutes until top is brown. Cool slightly, then refrigerate for 1 to 2 hours before cutting into small bars or squares.

Note: Use stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results. -- From "Savor the Flavor of Oregon" by the Junior League of Eugene

CARROT CURRY

Serves: 4

Source: "Light and Easy Diabetes Cuisine" by Betty Marks

Book Info: http://tgcmagazine.com/bin/track/click.cgi?id=26

1 pound fresh carrots, cut into 1/2-inch slices

1-1/2 teaspoons crystalline fructose

2 teaspoons lime juice or lemon juice

1 teaspoon curry powder

2 teaspoons walnut oil

2 tablespoons raisins

2 tablespoons chopped fresh parsley

In a large saucepan, bring 1 inch of water to a boil. Place carrots in a vegetable steamer over boiling water and cover tightly. Steam 20 minutes and remove from heat. Meanwhile, in a small bowl, mix together fructose, lime or lemon juice,

mustard and curry powder. Heat walnut oil in a large skillet, then add carrots and raisins. Toss 2 minutes. Pour the sauce over the carrots and cook, stirring to blend, 2 minutes more. Sprinkle with parsley.

CHANTILLY CREAM

3 oz. pkg. French Vanilla instant pudding mix

2 cups whipping cream less 2 Tbsp

2 Tbsp Triple Sec, Grand Marnier, or Amaretto

Place cream and liqueur in food processor or blender. Add pudding and process until thick. This will make a thick cream, which can be served with desserts or used to fill cream puffs etc. RDJ - Cyn

CHEESE SPREAD IN A ROASTED ONION CUP

A savory dip is always welcome for entertaining and for party buffets. This cheese spread in a roasted onion cup makes an original addition to a festive spread. It is easy to make and easy to eat. The recipe allows slight variations to suit the ingredients available, and the result will still have the same appetizing appearance. Makes 1 1/2 cups

1 large Spanish-style onion (about 12 to 16 ounces)

Cooking oil spray

1/2 pound grated Jarlsberg or low-fat Jarlsberg cheese

3 tablespoons butter or margarine, softened

2 tablespoons roasted red or yellow pepper

Dash garlic powder

3 to 4 drops hot sauce

2 tablespoons white wine, or milk

3 tablespoons milk

Grated nutmeg

Sliced vegetables or crackers for dipping, as desired (see note)

Preheat oven to 425 degrees.

To roast onion: Slice 1/2 inch from top of onion. With spoon or melon baller, scoop out center leaving a 1/2-inch-thick shell. Reserve scooped-out onion.

Flute top edge of shell if desired. Fill cavity with crumpled up aluminum foil, spray lightly with oil and bake in 425-degree oven 25 to 30 minutes, until tender but still quite firm.

While onion is roasting, measure out 1/4 cup of reserved onion and chop for immediate use (freeze or refrigerate remainder for some other use). Combine chopped onion with cheese, butter, roasted pepper, garlic powder, hot sauce, wine (if used) and milk.

In blender or food processor, mix until smooth. Let stand one hour or refrigerate overnight to allow flavors to blend.

Spoon mixture into onion shell, sprinkle with nutmeg and bring to room temperature before serving.

Note: Serve with dips such as 1/4-inch rounds of cucumber, zucchini or yellow squash, 1-inch strips of red, yellow or green bell peppers, or whole-grain crackers.

CHINESE CHICKEN SALAD

2 chicken breast, cooked & cubed or buy cooked chicken.

1/2 head cabbage, finely chopped or buy it already chopped.

2 tablespoon roasted sesame seeds.

1/2 cup green onion, chopped.

1 package top ramen, crumbled.

Toss all of the above together.

Dressing

1/2 cup oil w/ a dash of sesame oil

2 1/2 tablespoons vinegar

3 tablespoons sugar

Whisk together in a small bowl and pour over salad and toss well and serve.

CHIVES THE EASY ENJOYABLE HERB!

by Brenda Hyde, Practicalkitchen.com

Chives are one of the easiest and most enjoyable herbs you can grow. They are the first to pop up in the spring, and are often ready to harvest before we have gotten our last frost!

The flowers are wonderful little globes of purple that are spicy and can be used in salads. The plant is a perennial and returns each year. It grows in full sun, but can handle a small amount of shade. You can grow it from seeds, which are very tiny and do take awhile to germinate and grow. The best thing to do is buy one or two plants at a garden center (not the grocery store), and plant them in a sunny spot with good soil. I have found chives do not need fertilizer, mulch or extra water. They are self-sufficient little plants that only need to be watered during dry periods.

Chives in Cooking

Chives are best used fresh. They can be frozen in small plastic bags and used right out of the freezer also. Before I started gardening with herbs I only thought of chives for topping baked potatoes, but they are good for so much more! You can add them to scrambled eggs or any egg dish, dips, sauces, breads, biscuits and off course any potato dishes. The following recipes are easy and versatile. You can substitute margarine for the butter if you need to. Remember, these toppings are savory, so you don't need much! The great thing about them is they accent your healthy vegetable and fish dishes and make the simplest meal elegant.

Herb Sauce

1/2 cup butter

2 tablespoons lemon juice

1 clove garlic, crushed

1 tablespoon chopped chives

1/4 tsp. oregano

1/4 tsp. salt

Dash pepper

Melt butter, add other ingredients and simmer for 3-5 minutes. Pour over cooked vegetables. Makes 1/2 cup sauce.

Herb Butter

1 cup butter

2 tablespoons parsley

2 tablespoons chives

1 clove minced or crushed garlic

Mince herbs and mix all with room temperature butter by hand or mixer. Chill for at least 3 hours before serving. Wonderful with vegetables, eggs, fish or bread. Makes 1-cup butter.

Spicy Sour Cream

1 cup sour cream, light, no fat or regular

1/2 clove garlic, minced

1 tablespoon chopped chives

1 tablespoon basil

1 tablespoon chopped sage

Salt and coarsely ground pepper to taste

Mix together all ingredients. Herbs may be varied but must be fresh for this recipe. Makes 1 cup.

Herb Cheese Spread

2 blocks (8 oz.) cream cheese, softened

1/4 cup butter, softened

2 tablespoons chopped chives

2 tablespoons minced parsley

1 tsp. garlic powder

1-tsp. fresh thyme or 1/2 tsp. dried thyme

Beat together cream cheese and butter until fluffy. Add remaining items, beat well. Place into a covered container. Serve with crackers or bagels. Makes 2 1/4 cups spread, or 36 servings of one tablespoon each.

Herbed Baked Potatoes

4 med. potatoes

1 tsp. salt

3 tbsp. melted butter

3 tbsp. chopped fresh herbs such as parsley, thyme, chives (3 tsp. dried)

4 tbsp. grated cheddar cheese

1 1/2 tbsp. Parmesan cheese

Scrub and rinse potatoes. Cut potatoes into thin slices but not all the way through. Put potatoes in a baking dish. Fan them slightly. Sprinkle with salt and drizzle with butter. Sprinkle with herbs. Bake potatoes for 55 minutes at 350 degrees. Remove from oven. Sprinkle with cheeses and bake for another 10 minutes until lightly browned, cheeses are melted and potatoes are tender. Check with a fork. Makes 4 servings

CHOCOLATE PEANUT BUTTER CANDIES

Makes about 1 dozen

1/2 cup granulated sugar

1/4 cup water

2 to 3 drops red food coloring

1 31/2-ounce box fortune cookies

1 4-ounce tub sugar sprinkles, red or your favorite color

In a small saucepan, combine the granulated sugar and water. Bring to a boil, stirring until the sugar dissolves. Remove from heat, stir in the food coloring, and let cool. (By coloring the sugar syrup you'll be able to see where you've painted the designs.)

Pour 2 or 3 tablespoons of the colored sugar water into a small bowl or cup. Working with 1 fortune cookie at a time, dip a small paintbrush into the syrup and paint patterns on the cookie's surface in sections. (Make sure to apply a medium coat.) After applying the syrup, hold the cookie over the tub and sprinkle the wet area with the sugar sprinkles. Lightly tap off any excess before moving to another section. To create a half sugar/half plain cookie, paint half and dip it into the tub.

After completing each cookie, place it on a wire rack to dry completely, up to 2 hours for patterned cookies, 4 to 5 hours for a solid coating. Store in an airtight container. From "Valentine Treats" by Sara Perry. Portland Oregonian

CITRUS FRUIT TART

1/2 package (17 1/4-ounce size) Pepperidge Farm Frozen Puff Pastry Sheets (1

sheet)

1 package (8 ounces) cream cheese, softened

1 tablespoon sugar

2 tablespoons orange juice

2 teaspoons grated orange peel

1 pint strawberries cut in half

2 oranges, peeled, cut in half and sliced

2 kiwi, peeled and sliced

1/2 cup orange marmalade, warmed

Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400 F.

Unfold pastry on lightly floured surface. Roll into 14- by 10-inch rectangle and place on baking sheet. Brush edges of rectangle with water. Fold over 1/2 inch on all sides and press firmly to form rim. Prick pastry thoroughly with fork.

Bake 15 minutes or until golden. (After 10 minutes baking time break any large air bubbles with fork.) Remove from baking sheet and cool on wire rack.

Mix cream cheese, sugar, orange juice and orange peel. Spread on pastry. Top with strawberries, oranges and kiwi. Spoon marmalade over fruit. Serve im-mediately or cover and refrigerate up to 4 hours. Cut into rectangles. Serves 12.

VARIATION: For round tart, thaw and unfold pastry as above. Roll into 13-inch square and trim to 13-inch circle. Place on 12-inch pizza pan or baking sheet. Brush edge of circle with water. Fold over edge to make rim.

Proceed as in step 2.

COCONUT RICE WITH PIGEON PEAS

Makes 6 servings

1/4 cup extra-virgin olive oil

1 medium onion, finely chopped

1 red Scotch bonnet chili, left whole

1 1/2 cups uncooked converted rice (such as Uncle Ben's)

3/4 cup unsweetened coconut milk (divided)

1 cup cooked pigeon peas (gandules), canned, frozen or dried (see note)

2 1/4 cups chicken broth or stock

Salt and freshly ground black pepper

1/3 cup finely chopped green onions (green part only)

1 medium red bell pepper, seeded, cored and diced

1/2 tablespoon fresh thyme leaves

Heat oil in heavy saucepan. Add onion and cook over medium heat until soft. Stir in chili and rice, and cook a few minutes. Fold in 1/2 cup coconut milk and the pigeon peas. Add broth. Bring to a simmer. Season to taste with salt and pepper.

Cover pan with double layer of plastic wrap so wrap clings tightly to pan, extending about an inch below rim. Place cover of pan over plastic wrap to make a tight seal. Cook over low heat 15 minutes. Remove pan from heat and set aside 15 minutes.

Uncover pan and, using mitts to protect your hands from the steam, remove plastic. Stir rice. Spread out in shallow baking dish to cool.

To serve, remove chili. Fold in green onions, bell pepper and thyme. Taste and adjust seasonings as desired. Return to saucepan, cover and gently reheat. Fold in remaining 1/4 cup coconut milk and serve.

Note: Pigeon peas are available at markets where Latino, Indian, African or Caribbean foods are sold. If using the dried variety, cook according to package directions before beginning recipe.

CUBAN SANDWICH

Tom Valenti, chef-owner of Ouest on Manhattan's Upper West Side, calls this sandwich "a perfect blend of temperatures, textures and flavors." Lacking a sandwich press, try his improvised approach. It involves placing a cast-iron skillet atop the sandwiches to help flatten, heat and crisp them.

1 loaf Cuban bread (OR French bread, if Cuban is not available)

6 tablespoons prepared or coarse-grain mustard

4 ounces ham, thinly sliced

8 ounces cooked pork shoulder or loin, thinly sliced

4 ounces queso blanco or white American cheese, thinly sliced

Sliced dill pickles

2 tablespoons unsalted butter

Preheat an oven with a rack placed in the lower third to 350 degrees. Cut loaf vertically into four 6-inch pieces, then cut each piece horizontally not quite all the way through. Open and spread both sides with mustard. Place ham atop 1 side of each open sandwich and pork atop the other. Place 1 slice of cheese atop the ham and another atop the pork, then top 1 side with a line of pickle slices. Close each sandwich, pressing top and bottom together.

Melt butter in a pan, preferably nonstick, and place the sandwiches in the pan. (If necessary, use 2 pans or cook 2 sandwiches at a time.) Transfer the pan to the oven and carefully place a cast-iron skillet atop the sandwiches. Bake until the sandwiches are crisp on top and bottom, and the filling is warm, 7 to 8 minutes.

-- Adapted from "Welcome to My Kitchen" by Tom Valenti

DANGERS OF MOLD

Don't confuse the mold in aged cheese with the mold on old cheese

05/28/02; Sharon Maasdam, Portland Oregonian

It's OK to eat mold on blue cheese, but eating moldy strawberries and nuts could make you sick.

Although reports about the risks of eating moldy food aren't new, a recent bulletin from the USDA Food Safety and Inspection Service strongly cautions consumers about the dangers, warning that some molds on food can cause allergic reactions and respiratory problems. And a few molds, in the right conditions, produce mycotoxins, poisonous substances that can cause illness. These molds are found primarily in grain and nut crops, but are also known to be on celery, grape juice, apples and other produce.

 

Molds are microscopic fungi that live on plant or animal matter. Unlike bacteria that are one-celled, molds are made up of many cells and can sometimes be seen with the naked eye. Under a microscope, they look like skinny mushrooms.

In many molds, the body consists of: root threads that invade the food it lives on, a stalk rising above the food, and spores that form at the ends of the stalks. The spores give mold the color you see. When airborne, the spores spread the mold from place to place like dandelion seeds blowing across a meadow.

Molds have branches and roots that are like very thin threads. The roots may be difficult to see when the mold is growing on food and may be very deep in the food.

Foods that are moldy may also have invisible bacteria growing along with the mold. You see only part of the mold on the surface of food -- gray fur on forgotten bologna, fuzzy green dots on bread, white dust on cheddar, coin-size velvety circles on fruits, and furry growth on the surface of jellies.

When a food shows heavy mold growth, "root" threads have invaded it deeply. In dangerous molds, poisonous substances are often contained in and around these threads. In some cases, toxins may have spread throughout the food.

Beneficial molds

Molds are used to make certain kinds of cheeses, and can be on the surface or internal. Blue-veined cheeses such as Roquefort, blue, Gorgonzola, and Stilton are created by the introduction of P. roqueforti or Penicillium roqueforti spores. Cheeses such as brie and camembert have white surface molds. Other cheeses have both an internal and a surface mold. The molds used to manufacture these cheeses are safe to eat.

While most molds prefer warmer temperatures, they can grow at refrigerator temperatures, too. Molds also tolerate salt and sugar better than most other food invaders. Therefore, molds can grow in refrigerated jams and jellies and on cured, salty meats -- ham, bacon, salami and bologna.

Mold spores from affected food can build up in your refrigerator, or on dishcloths and other cleaning utensils. Clean the inside of the refrigerator every few months with 1 tablespoon of baking soda dissolved in a quart of water. Rinse with clear water and dry. Scrub visible mold (usually black) on rubber casings using 1 tablespoon of bleach in a quart of water. Keep dishcloths, towels, sponges, and mops clean and fresh. A musty smell means they're spreading mold around. Discard items you can't clean or launder.

When mold is harmful

Throw away luncheon meats, bacon, hot dogs, cooked leftover meat and poultry, cooked casseroles, cooked grains and pasta, and yogurt and sour cream that show any signs of mold, because foods with a high moisture content can be contaminated below the surface. Moldy foods may also have bacteria growing along with the mold.

Discard soft cheeses such as cottage cheese, cream cheese, chevre, Bel Paese, etc., and all types of crumbled, shredded and sliced cheeses. These foods with high moisture content can be contaminated below the surface. Shredded, sliced or crumbled cheese can be contaminated by the cutting instrument. Moldy soft cheese can also have bacteria growing along with the mold.

Get rid of jams and jellies with mold on them. The mold could be producing a mycotoxin. Microbiologists recommend against scooping out the mold and using the remaining condiment.

Throw away soft fruits and vegetables with high moisture content such as cucumbers, peaches, tomatoes, etc. They can be contaminated below the surface.

Toss bread and baked goods because porous foods can be contaminated below the surface. Discard peanut butter, legumes and nuts because these foods are at high risk for molds that are unsafe to eat.

Molds that can be eaten

You can use hard cheeses such as cheddar if you cut off at least 1 inch around and below the mold spot. Keep the knife out of the mold itself so it will not cross-contaminate other parts of the cheese. After trimming off the mold, re-cover the cheese in fresh wrap. Scrub mold off the surface of hard salami and dry-cured country hams. It is normal for these shelf-stable products to have surface mold.

Firm fruits and vegetables can be eaten if you cut off at least 1 inch around and below the mold spot. Small mold spots can be cut off fruits and vegetables with low moisture content (cabbage, bell peppers, carrots, etc.). It's difficult for mold to penetrate dense foods. Source: USDA Food Safety and Inspection Service

DAVID SOOHOOS BAO

Makes six buns

For dough:

2/3 cup water

4 tablespoons unsalted butter, melted

1 large egg

3 1/2 cups bread flour

5 tablespoons sugar

1 tablespoon non-fat dry milk

1 tablespoon bread machine yeast

For filling:

1/4 cup water

1 tablespoon rice wine or dry sherry

2 tablespoons oyster sauce

1 tablespoon hoisin sauce

2 tablespoons soy sauce

1 teaspoon sesame oil

1 tablespoon sugar

3 tablespoons all purpose-flour

1/4 pound prepared char siu (Chinese barbecued pork, purchased from an Asian

grocery store)

3 tablespoons diced yellow onion or scallions, green part only

For egg glaze:

1 large egg beaten with 1 tablespoon sugar

1 1/2 tablespoons white or black sesame seeds

To make dough: Place all dough ingredients in pan according to manufacturer's instructions, but add only 2 cups bread flour. Program for ``Dough'' cycle; press ``Start.'' After the first kneading cycle ends, slowly add remaining 1 1/2 cups flour. Dough will be stiff at first, but by the end of the kneading phase, it will be pliable and smooth. It is important not to add more water; if batter is too moist, the bao will flatten as they bake.

While dough rises, prepare filling: Make gravy by combining water, rice wine or sherry, oyster sauce, hoisin, soy sauce, sesame oil and sugar in top of a double boiler. Whisk in flour. Place over simmering water and, stirring constantly, cook until thick and smooth. Gravy should have the consistency of mayonnaise. Remove from water bath and cool in refrigerator.

Chop pork into large dice and place in a large bowl with onions. Add gravy and mix. Cover and refrigerate until needed.

To prepare bao: Line a large baking sheet with parchment paper. When machine beeps at end of cycle, press stop and unplug machine. Turn dough out onto a clean wooden work surface. Roll into a fat 3-inch-wide log. Cut log into 6 equal portions. Place a disc of dough on a wooden work surface (don't shape on cool marble or ceramic, which will stiffen dough). Using your palm, press down on center and rotate your palm, spiraling out from center. Shape dough into a 3-inch-diameter circle. Don't use any flour. Repeat with remaining portions of dough.

Using a 1 1/2-ounce ice cream scoop or another utensil, place about 2 tablespoons of filling in center of dough round. Bring dough up over filling, and, holding two sides between your thumb and third finger and pinching with your pointer finger, pleat edges to encase filling. Place bao, seam-side down, and at least 4 inches apart, on prepared baking sheet.

Cover loosely with plastic wrap and let rise at room temperature until double in bulk, 45 minutes to 1 hour. If filling is cold, bao will take 1 1/2 hours to rise. Twenty minutes before baking, preheat oven to 350 degrees. Brush each bao with egg glaze and sprinkle with sesame seeds. Bake in center of oven about 20 minutes, until big, puffy and golden brown. Watch carefully, as they brown easily.

Eat bao the day they are baked, or freeze in plastic bags for up to 2 months. Reheat in a microwave (no need to defrost) for 2 to 3 minutes.

DINER SPECIAL MEATLOAF

Serves: 4

1 lb. lean ground beef

1/2 cup KRAFT Original Barbecue Sauce

1/2 cup dry bread crumbs

1 egg, beaten

1-1/4 cups water

3/4 cup milk

2 Tbsp. butter or margarine

1/2 tsp. salt

1-1/2 cups instant potato flakes

3 oz. PHILADELPHIA Cream Cheese, cubed

2 KRAFT Singles

 

Mix meat, barbecue sauce, bread crumbs and egg. Shape into loaf; place in 12x8-inch baking dish. Bake at 375°F for 55 minutes.

Bring water to boil in medium saucepan. Add milk, butter and salt; stir in potato flakes. Add cream cheese; stir until well blended.

Spread potato mixture over meatloaf; top with Singles. Bake an additional 5 minutes or until Singles begin to melt.

Great Substitute: Substitute 1 pkg. (16 oz.) frozen LOUIS RICH Ground Turkey for ground beef. www.kraft.com

EASY PLEASING MEATLOAVES

 

2 lb. ground beef

1 pkg. (6 oz.) STOVE TOP Stuffing Mix, any variety

1 cup water

2 eggs, beaten

1/2 cup KRAFT Original Barbecue Sauce, divided use

 

Mix all ingredients except 1/4 cup of the barbecue sauce.

Shape meat mixture into 2 oval loaves, side by side, in 13x9-inch baking dish. Top with remaining 1/4 cup barbecue sauce.

Bake at 375°F for 35 minutes or until center is no longer pink.

Creative Leftovers: Leftover meatloaf makes great sandwiches! Just spread bread slices or split bread rolls with MIRACLE WHIP Salad Dressing. Top with meatloaf slices and additional barbecue sauce, if desired. www.kraft.com

EMERILS BALLYMALOE IRISH STEW

 

2 pounds shoulder lamb chops, about 1-inch thick

Salt

Freshly ground black pepper

2 tablespoons vegetable oil

1/2 cup Guinness beer or any dark beer

1 pound new potatoes

1 pound baby carrots, peeled

1 pint pearl onions, peeled

4 cups lamb stock

2 tablespoons dark roux

2 tablespoons finely chopped fresh parsley leaves

Season the lamb chops with salt and pepper. In a large Dutch oven, over medium heat, add the oil. When the oil is hot, but not smoking add the chops. Sear for 2 to 3 minutes on each side. Remove the chops from the pan and set aside. Add the beer and continue to cook for 1 minute, scraping any brown particles off the bottom of the pan. Add the lamb back to the pan. In a mixing bowl, toss the vegetables with salt and pepper. Add the vegetables to the pan. Cover with the stock. Bring the liquid to a boil, cover and reduce the heat to medium low. Simmer for about 2 hours or until the lamb falls off the bone. Stir in the roux and continue to cook for 10 minutes. Stir in the parsley and spoon into serving bowls. Yield: 4 servings

FABULOUS FAJITAS

Serves: 4

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

3 Tbsp. chopped cilantro

1/2 tsp. salt

1/2 tsp. lime juice

1 Tbsp. oil

1 lb. beef sirloin steak, cut into strips

1 large onion, cut into thin wedges

1 green pepper, cut into strips (optional)

8 TACO BELL HOME ORIGINALS Flour Tortillas

TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa

 

Mix sour cream, cilantro, salt and lime juice. Refrigerate until ready to use.

Heat oil in large skillet on medium-high heat. Add meat, onion and green pepper; cook and stir 5 to 7 minutes or until meat is cooked through.

Spoon meat mixture evenly onto tortillas. Top with sour cream mixture and salsa; fold in half. Great Substitute: Substitute boneless skinless chicken breasts for beef steak. www.kraft.com

FOUR ONION RISOTTO

2 tablespoons butter

2 cups thinly sliced leeks

1 large yellow onion, diced

5 to 6 shallots, thinly sliced

6 cloves garlic, thinly sliced

2 cups arborio rice

1/2 cup white wine

6 cups hot chicken broth

2 tablespoons fresh thyme leaves

1/2 cup goat cheese

Heat butter in a large, heavy saucepan over medium-high heat. Saute leeks, onion, shallots and garlic until soft and transparent, seven to 10 minutes.

Add rice and stir to coat with butter. Add wine and cook until it is absorbed.

Add chicken broth 1 cup at a time, stirring between additions until broth has been absorbed. Stir in 1 tablespoon thyme and the goat cheese.

Divide among six to eight shallow bowls and garnish with remaining thyme.

FRESH STRAWBERRY JAM

4 1/2 cups crushed fresh strawberries (wash and stem before crushing)

1 box (1 3/4-oz.) powdered fruit pectin

7 cups sugar

In 3-qt. casserole, place berries and pectin. Stir well. Cover. Microwave at High (10) 8 to 10 minutes, until mixture is at a full rolling boil. Add sugar to boiling mixture and stir well. Microwave at High (10) 8 to 1 minutes, uncovered, stirring after 5 minutes, until mixture reaches a full rolling boil. Then, time for 1 minute of boiling. Skim off foam with metal spoon, stirring jam about 5 minutes before ladling into prepared glasses. Seal.

Makes about 8 cups

Note: This recipe is from a 1983 GE Microwave Guide and Cookbook and was

intended for, I believe, a 600-watt oven. The newer microwaves are higher in wattage, so you would need to watch the timing. Also, it doesn't mention

storage of the jam, but I would keep it refrigerated.

FRITO SALAD

2 bunches green onions, chopped, greens too!

2 med. ripe tomatoes, chopped

1 sm. head lettuce, shredded

2 cans beans in chili gravy OR red kidney beans, drained

1 sm. bottle Kraft Zesty Italian dressing (or your favorite Italian)

1 bag Fritos, about 10-12 oz.

The best way to make this salad is in a glass bowl. Layer each ingredient in order given: onions, tomatoes, lettuce. Sprinkle beans over. Shake dressing, pour over entire salad. Let set for 3 hr. or so. DO NOT STIR IT AT ALL.

When you get ready to eat, give the Frito bag to the kids and let them crush the chips in the bag. Or, take out your aggression by placing the bag in the driveway and running the car over it a couple times. [] Spike asks her partner to run the

car over a box of graham crackers to make gc pie crust. It works! []

However you do it, spread the chips over top. Let folks dig down in for all the goodies. You don't need to worry about refrigerating it at the time, which makes this great for picnics. Do store the leftovers, covered, in the refrigerator (if there are any). RDJ - <GBG>

FUDGE BROWNIES

1/2 cup margarine or butter

2 squares (2oz.) unsweetened chocolate

1 cup sugar

2 eggs

1 tsp. vanilla

3/4 cup all-purpose flour

1/2 cup chopped nuts

Chocolate Glaze (recipe to follow)

In medium saucepan melt margarine and chocolate over low heat. Remove from

heat. Stir in sugar, eggs, and vanilla. Beat lightly by hand just until combined. Stir in flour and nuts. Spread batter into a greased 8x8x2 inch baking pan. Bake in a 350° oven 30 minutes. Cool on wire rack. Frost or glaze top. If desired sprinkle with chopped nuts. Cut into bars. Makes 24.

 

 

Chocolate Glaze

4 squares (4oz.) semisweet chocolate, cut up

3 tbs. Margarine or butter

1-1/2 cups sifted powdered sugar

In a small saucepan melt chocolate and margarine or butter over low heat, stirring frequently. Remove from heat; stir in powdered sugar and 3 tbs. hot water. Stir in additional hot water if needed. Spoon over brownies.

GAZPACHO

This no-cook gazpacho can be made a day ahead. "If the texture is too thick for your taste, stir in a little tomato juice," Puck advises.

10 Roma tomatoes, cored and chopped (about 2 pounds)

1/2 red bell pepper, cored, seeded and chopped

1 English cucumber, peeled, seeded and chopped

2 medium celery ribs, chopped

1/2 cup fresh flat-leaf parsley leaves

1 tablespoon tomato paste

2 cups tomato juice

1/2 cup water

1/4 cup sherry wine vinegar

1 cup extra-virgin olive oil

3 tablespoons granulated sugar

2 tablespoons kosher salt

1/2 teaspoon freshly ground black pepper

1/2 to 1 teaspoon cayenne pepper, or to taste

1 teaspoon sweet paprika

Topping mixture:

1/4 cup diced (1/4 inch) red bell pepper

1/4 cup diced (1/4 inch) yellow bell pepper

1/4 cup peeled and diced (1/4 inch) red onion

1/4 cup peeled, seeded and diced (1/4 inch) cucumber

1/2 cup coarsely chopped red and yellow pear tomatoes

3 ripe avocados, peeled and diced (1/2 inch)

1 cup minced fresh cilantro leaves

1/4 cup fresh lime juice (2 medium to large limes)

Kosher salt and freshly ground black pepper

Garnishes:

12 to 16 large shrimp, peeled, deveined, butterflied, poached and chilled (cook

until shrimp turns pink)

6 to 8 sprigs of fresh cilantro

6 to 8 wedges of lime

In a large bowl, combine tomatoes, bell peppers, cucumber, celery, parsley, tomato paste, tomato juice, water, vinegar, oil, sugar, salt, pepper, cayenne pepper and paprika. Cover and refrigerate for 1 hour.

Transfer to a food processor; pulse until almost pureed, leaving a little texture. Season with additional salt and pepper as needed. Return to bowl, cover and refrigerate another hour before serving.

To make topping: In a medium bowl, combine bell peppers, onion, cucumber, tomatoes, avocados, cilantro and lime juice until well-blended. Season to taste with salt and pepper. Cover and refrigerate until needed.

To serve: Divide soup into chilled soup plates. On a large serving spoon, place 1/4 cup of the topping mixture, top with 2 shrimp and garnish with a sprig of cilantro. Carefully place in the center of the plate of soup. Place a wedge of lime on the rim of the plate.

The basic soup can be prepared up to 2 days ahead before serving (make the topping and garnish at serving time). Keep refrigerated.

From "Pizza, Pasta, and More!" by Wolfgang Puck; Portland Oregonian

GLUTEN FREE RECIPES

All are from Real Food 4 Real People, mostly submitted by "Mary."

Cookie Flour Mix

This recipe comes to us from Sue DeVries.

3 parts brown rice flour

1 part potato flour (not potato starch flour)

I use this flour mix for all of my "old" recipes from the days before I had to eat gluten-free. My cookies turn out great!

Gluten Free Flour Mix for Cookies

6 cups white rice flour

2 cups potato starch (NOT the same as potato flour)

1 cup tapioca starch (also called tapioca flour)

Egg Replacer

Use Egg Beaters or generic equivalent in cookies that call for eggs.

Fudgies GF

1/4 cup honey

3 Tsp oil

3 Tsp water or unsweetened juice

1 tsp pure vanilla extract

1 cup amaranth flour

1/3 cup carob powder

1 tsp cream of tartar or 1/8 tsp vitamin C crystals or 1/2 Tsp lemon juice

1/2 tsp baking soda

1/3 chopped nuts (optional)

Combine the honey, oil and water or juice in a medium saucepan, heat briefly to melt honey, remove from heat and stir in vanilla. Sift together the flour, carob, cream of tartar or vitamin C crystals and baking soda. Stir in the nuts. Drop rounded teaspoonfuls onto cookie sheets. Bake at 325 degrees F for 15 to 18 minutes. Use within a few days.

Biscoitos de Maizena (Sugar Cookies)

This recipe comes to us from Mary Thorpe.

2 cups cornstarch

1 cup sugar

1 egg

1/2 tsp salt

1 1/2 sticks of unsalted butter (that equals 12 tablespoons)

Preheat oven to 375° F. Sift cornstarch, sugar and salt together, mix the egg and blend in the butter. Knead well. Let stand ten to fifteen minutes. I use a cookie press to drop them on a greased cookie sheet. It makes cookies in different shapes. But usually you shape them into balls in the palm of your hand and drop them on the greased cookie sheet. Then use the tines on a fork to make grooves on the cookies. They look really pretty that way. Some people like to shape the cookies into really tiny balls, others prefer them bigger. Bake for about seven minutes, depending on how big you make them. Let cool and serve with a wonderful cup of Brazilian coffee in the afternoon.

When I made them, I used salted butter and left out the extra salt. I experimented with different forms by rolling them out on a sheet (lightly floured with corn starch) and cutting them with a cookie cutter. They make great rolled cookies because you can re-roll the scraps without the dough getting tough. They came out fine - not too fragile once cooled.

You can also roll them into balls and flattened with a fork, which makes a plump little cookie, or you can roll them into balls and flatten them with the bottom of a glass dipped in sugar (that's the classic way I used to make sugar cookies).

I have also rolled them out to 1/4 inch thickness in the bottom of a spring form pan (one with a smooth surface, not bumpy like many are). The rolling pin went right across the top making an even thickness. When cooked (this took about 15 minutes) I cut into squares (the ones on the edges turn into triangles) and let cool. This was the easiest and best way that I tried so far.

Chocolate Chip Cookies #3

Preheat oven to 350 degrees

Mix:

1 egg, beaten

1/4 cup canola oil

1 4-oz jar strained baby fruit or 1 mashed banana

1 teaspoon GF vanilla

In another bowl, mix:

1 cup instant baby brown rice cereal (Beechnut or Earths Best, not Gerber)

1/4 cup quinoa flour - (best bet, but OK with amaranth, garbanzo, or potato

starch flour)

1/4 cup brown sugar

1 teaspoon GF baking powder

1/2 teaspoon salt

Combine, then add: EITHER 3/4 teaspoon cinnamon and 1/4 cup white raisins OR 1/4 cup chocolate chips (Tops Decadent has no dairy) and 1/4 cup chopped

macadamia nuts.

The dough may be a bit sticky. Oil your hands slightly if necessary. Use a balled-up paper towel to spread canola oil on a cookie sheet. Do not discard. Roll dough into small balls (1"), and place on the cookie sheet. Use the oiled paper towel to flatten the dough, or use oiled fingertips. Flatter means crispier - experiment with size & shape! They will not spread, so small and flat usually comes out the best. Bake for 20-25 minutes. They will be perfect when bottoms are lightly browned. These look and taste almost exactly like the regular kind, and are worth the effort.

Chocolate Chip Cookies #5 Troll House Cookies:

1 cup butter (two sticks)

1/2 c. brown sugar

1 c. granulated sugar

2 eggs

1 teaspoon vanilla (Cook's vanilla powder is great)

1-1/2 c. brown rice flour

1/2 c. potato flour (NOT potato starch flour)

1 teaspoon baking soda

1 teaspoon salt

1 pkg. milk or semisweet chocolate chips

Cream butter (can use dairy-free margarine or Crisco if necessary), sugars, eggs and vanilla. Mix in dry ingredients, then chocolate chips. Drop by rounded teaspoons onto un-greased cookie sheet. Flatten very slightly with fork. Bake between 350-375 degrees for 12 minutes or so temperature and time vary by individual oven -- if yours bakes hot, use the lower temperature). Remove from oven when lightly browned (they over-brown very quickly). Remove to cooling rack after a few minutes.

Chocolate Chip Cookies #6 Lisa's Firehouse Chocolate Chip Cookies:

1 Cup White Rice Flour

1 Cup Brown Rice Flour

2/3 Cup Tapioca Flour

1/3 Cup Potato Starch

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

3/4 Cup Brown Sugar

1 Cup White Sugar

3 Eggs

1 1/2 teaspoon Vanilla (if using Authentic Foods 1/2 teaspoon)

2 Cup Chocolate Chips

3/4 Cup Butter

3/4 Cup Shortening

Mix everything together bake at 350 for 10 to 12 min.

I revised my special cookie recipe that I used to make when I was in forestry, My friends can't even tell they are gf cookies. Make extra because they go fast!

Masa Chocolate Chip Cookies

1/2 cup salted butter, softened

3/8 cup brown sugar, packed

3/8 cup granulated white sugar

1 large egg

1/2 teaspoon vanilla extract

1 cup instant "masa de maiz" (The masa flour is finely ground hominy normally

used for making tamales or corn tortillas, and is available wherever Mexican

staple ingredients are sold)

1/2 teaspoon baking soda

1 pinch salt (optional)

1/2 cup chopped walnuts or pecans (optional)

1 cup (6 ounces by weight) chocolate chips

Beat butter, sugars, egg, and vanilla until fluffy. Add masa, soda, and salt; mix well. Stir in the nuts and chips. Roll the batter into balls about one inch in diameter or slightly larger. Bake on un-greased cookie sheets at 375 degree for about 10 minutes. Allow to cool on cookie sheet for several minutes before you transfer them to a rack to finish cooling. They will fall apart if you try to transfer them too hot, and they will stick if you let them cool completely on the cookie sheet.

Gingerbread Cookies

1-3/4 cups GF flour mix**

1/2 to 3/4 teaspoon ginger

1/2 teaspoon cream of tartar

1/8 teaspoon salt

1/2 teaspoon baking soda

1/2 cup butter or margarine (cold)

1-1/2 teaspoon xanthan gum

1/2 cup brown sugar

1/8 teaspoon cloves

1 egg (cold)

1/4 to 3/8 teaspoon cinnamon

1/2 teaspoon GF molasses

Combine the rice flour, cream of tartar, baking soda, xanthan gum, cloves,

cinnamon, ginger, and salt. Mix well. Cut in the butter or margarine until the mixture is in crumbs the size of peas.

In a small bowl beat the sugar, egg, and molasses together. Add this mixture

to the dry ingredients and mix until the dough pulls away from the sides. Form the dough into a flat ball shape and refrigerate for one hour.

Dust some freezer paper (not wax paper) with GF flour or confectioners sugar. Put the dough on the freezer paper and sprinkle with flour or confectioner's sugar. Roll the dough to 1/4 inch thick and cut out shapes as desired. Bake at 350 degrees F for 12 minutes. Cool on a wire rack. Makes about 20 cookies.

This recipe comes from Vicki Lyles. She adapted it (in desperation) from the

Rolled Sugar Cookies recipe (see below), when she learned that our 5-year-old celiac's kindergarten class was going to be making gingerbread man cookies. The resulting cookies were quite good.

Gingerbread Cookies #2

This recipe comes to us from Kathryn Przywara.

3/4 cup margarine

1/4 cup dark molasses

1 cup light brown sugar

3 cup gf flour mix*

1 teaspoon xantham gum

1 teaspoon salt

1 Tablespoon baking powder

2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/2 cup water

Sweet rice flour for rolling

Cream margarine and sugar. Beat in molasses. Sift dry ingredients into separate bowl. Stir into creamed mixture alternately with water. Mix thoroughly once everything has been added. Dough should be soft and will be sticky. Refrigerate dough for at least one hour. Using sweet rice flour, roll portions of dough on plastic wrap or parchment paper to about 1/4". Cut and decorate as desired. Bake in 350F oven for 8-20 minutes depending on size. Cookies should just be getting browned. Bake longer for crispier cookies. Cool slightly on sheet before removing to rack to cool completely. Store in airtight containers.

 

Roben Ryberg's Snickerdoodles

This recipe is a sampling from a new cookbook tentatively titled The Gluten-Free Baker by Roben Ryberg, scheduled for publication in the spring of 1999.

Roben Ryberg: "We receive the most unusual feedback from our diverse taste-testers. The non-celiacs are often not told that they are testing gluten-free foods. The tray holding these cookies was returned empty with an inquiry of where to buy some more. I'm sure you'll enjoy this crackled-top cookie as much as our testers did."

1/2 cup shortening

3/4 cup sugar

1 egg

1 teaspoon vanilla flavoring

1/2 cup potato starch

3/4 cup plus 2 tablespoons cornstarch

1/4 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon xanthan gum

1/2 teaspoon salt

2 tablespoons water

Cinnamon-Sugar Mixture:

2 tablespoons sugar mixed with

1/2 teaspoon cinnamon

Preheat oven to 350 . In a large bowl, cream together shortening and sugar.

Add egg and vanilla flavoring. Mix well. Add potato starch, cornstarch,

baking soda, baking powder, xanthan gum, salt, and water. Mix well to

eliminate any lumps in the dough. Dough will be sticky. Lightly oil hands or

spray them with nonstick spray to better handle dough. Shape into small

balls, using a slightly-rounded teaspoon of dough for each cookie. Roll in

sugar/cinnamon mixture.

Place on lightly greased baking sheet and press each "ball" to even

thickness of about 1/3 inch. Bake for 10-12 minutes. A single cookie should

be removed at the shortest-baking time to test for doneness. Browning is not

a good indicator for these cookies. Makes about 3 dozen cookies.

Rolled Sugar Cookies

1-1/2 cups white rice flour

1/2 cup butter or margarine (cold)

1/2 teaspoon cream of tartar

1/2 cup sugar

1/2 teaspoon baking soda

1 egg (cold)

1-1/2 teaspoon xanthan gum

1/2 teaspoon GF vanilla, lemon, or almond flavoring

1/8 teaspoon salt

Combine the rice flour, cream of tartar, baking soda, xanthan gum and salt. Mix well. Cut in the butter or margarine until the mixture is in crumbs the size of peas.

In a small bowl beat the sugar, egg, and vanilla (or other flavoring) together. Add this mixture to the dry ingredients and mix until the dough pulls away from the sides. Form the dough into a flat ball shape and refrigerate for one hour.

Dust some freezer paper (not wax paper) with GF flour or confectioners sugar. Put the dough on the freezer paper and sprinkle with flour or confectioner's sugar. Roll the dough to 1/4 inch thick and cut out shapes as desired.

Bake at 350 degrees F for 12 minutes. Cool on a wire rack. Makes about 20

cookies.

This recipe originally came from Mary Schluckebier, in the Fall 1994 issue of "Lifeline," on page 15.

Spritz Cookies

This recipe comes to us from Claudia Celmer and Donna Knight.

1 1/2 cups butter

1 cup sugar

1 egg

1 teaspoon gluten free vanilla

1 teaspoon almond extract

1/4 teaspoon salt

1 teaspoon gluten-free baking powder

4 cups brown rice flour

Sift together the flour, baking powder and salt. Cream butter until very soft. Work in sugar, egg and extracts. Add flour mixture gradually. Form cookies with press or cookie shooter on un-greased cookie sheets. Decorate as desired and bake for 8 to 10 minutes at 400. Makes 7 & 1/2 dozen cookies.

 

 

 

Sugar Cookies

This recipe comes to us from Lucy Shriver at the Gluten Free Kitchen.

1 1/2 Cups Brown Rice Flour

1/2 Cup Tapioca Starch

1/2 Teaspoon Salt

1 Teaspoon Baking Powder

1 Teaspoon Vanilla

1 Cup Sugar

1/2 Cup Butter, Softened

2 Eggs, beaten

In a medium size bowl, mix Brown Rice Flour, Tapioca Starch, Salt, and Baking Powder. Blend well and set aside. In a mixing bowl, cream Butter, and slowly add sugar and cream until light and fluffy. Add the two beaten Eggs and Vanilla and blend again. Add Flour mixture and mix until mixture pulls away from the side of the bowl. Place cookie dough in waxed paper ( I rolled it like a log) and chill in the refrigerator for several hours. When the dough is chilled, you can either cut it with cookie cutters or slice it to make round cookies.

Bake on an un-greased cookie sheet at 350 degrees. I have found that with gluten free cookies, it is better to let them cool first, before taking off of the cookie sheet. This reduces crumbling. I also use a spatula, to remove the cookies from the pan.

I made Witch Hats out of mine. I cut into a round cookie shape. (used a knife and cut about a 1/2 inch of dough and placed on cookie sheet). When cookies are done, let cool, and then remove from pan with spatula. Spread your favorite GF chocolate frosting on each cookie, place a Hershey's kiss in the middle and then with a orange colored frosting, you can decorate around the base of the Hershey's kiss, to make it resemble a hat band. If you need an icing recipe, please e-mail me and I will be happy to mail them. ( I use a butter cream icing).

Sugar & Spice Madeleines

1/4 teaspoon salt

1/2 teaspoon nutmeg

2 eggs

1/4 teaspoon cloves

1/2 cup sugar

1/4 cup margarine, melted

2/3 cup GF flour mix**

1 teaspoon vanilla

1 teaspoon cinnamon

3/4 teaspoon baking powder

Combine the salt and eggs in a medium bowl, and beat with a mixer at high speed until foamy. Gradually add in the sugar, beating constantly until the mixture is thick and pale (about 5 minutes).

Mix the flour and spices in a bowl and stir well. Gradually fold the flour mixture into the egg mixture. Gradually fold in the margarine and vanilla.

Coat a madeleine pan with GF cooking spray. Spoon about 1 Tablespoon of the

mixture into each madeleine form. (Instead of a madeleine pan you may use a

muffin pan, mini muffin pan, muffin top pan, etc. filled not quite half full. The batter simply needs something to hold its shape.) Bake at 400 degrees F for 8 minutes or until lightly browned.

Remove the madeleines from the pan using the tip of a knife. Let them cool

completely on a wire rack. Sprinkle with powdered sugar. Makes about 2 dozen.

This recipe comes to us from Joan Kulka.

Note: For the rice flour in the GF flour mix, Joan uses equal portions of sweet rice flour (like Mochiko) and oriental rice flour.

 

 

GRILLED CHEESE AND TOMATO PANINI

WITH CRISPY APPLES

Makes 1 sandwich

1/2 cup shredded or sliced sharp cheddar cheese (2 ounces; divided)

2 slices thickly cut sourdough bread, or a 6-inch hoagie or submarine roll with

some of the inside removed

1/2 cup whole, peeled, canned tomatoes, drained and halved lengthwise (or 2

large fresh tomatoes, unpeeled)

1/2 medium, tart apple such as a Granny Smith, unpeeled and sliced thinly

Vegetable or olive oil, for spraying pan

Sprinkle half of the cheese evenly over one of the bread slices. Arrange the tomato halves over the cheese, covering the bread slices evenly. Top with apple slices. Sprinkle with the remainder of the cheese. Top with the remaining bread slice.

Heat a nonstick sauté pan and coat lightly with vegetable oil. Place the sandwich in the pan and weigh the top down by pressing a plate over the sandwich, topped with a can. Toast over low heat for 3 or 4 minutes. Turn the sandwich over and repeat the process until the bread is golden brown and the cheese is melted. Slice in half and serve immediately.

GRILLED SHRIMP PO BOY SANDWICH

Jimmy Bannos'

Makes 4 servings

Jimmy Bannos, a devotee of New Orleans fare, is chef-owner of Chicago's three Heaven on Seven restaurants.

Remoulade Sauce:

1 cup mayonnaise

2 tablespoons Creole mustard

2 tablespoons ketchup

2 tablespoons finely chopped fresh parsley

1/2 cup finely chopped green onions

1/4 cup small capers

1 teaspoon chopped garlic

1 teaspoon hot pepper sauce

Sandwiches:

12 large shrimp, shelled and deveined

6 tablespoons olive oil (divided)

2 teaspoons Creole spice mix

1 loaf Cuban bread (OR French bread, if Cuban is not available)

1 clove garlic, peeled and cut in half

Shredded iceberg lettuce

1 large ripe tomato, sliced thin

To make sauce: In a medium bowl, blend mayonnaise, mustard, ketchup, parsley, green onions, capers, chopped garlic and hot pepper sauce.

To make sandwiches: In a large bowl, coat the shrimp with 2 tablespoons olive oil and the Creole spice. Grill or broil the shrimp, turning once, until cooked through, about 3 minutes.

Cut loaf vertically into four 6-inch pieces, then cut each piece horizontally not quite all the way through. If desired, pull out some of the bread and discard. Brush the inside of each piece with the remaining 4 tablespoons oil and rub the oil-coated bread with garlic halves. Toast the bread until lightly browned, about 3 minutes. Let the bread cool slightly, then layer lettuce, tomato and shrimp on each piece. Top with Remoulade Sauce and close sandwiches, or pass it in a sauceboat at the table.

HASH BROWN QUICHE

Makes 6 servings

Instead of olives, you can use 10 to 12 slices of crisply fried, drained and crumbled bacon or 2 large onions, peeled, sliced and sautéed in butter until soft.

 

Pastry for one 9-inch pie shell

1 tablespoon butter, softened

4 eggs

3/4 teaspoon salt

1/8 teaspoon ground nutmeg

1/8 teaspoon granulated sugar

1/8 teaspoon black pepper

2 cups half-and-half

1/2 cup sliced pimiento-stuffed olives

1 cup shredded Swiss cheese (4 ounces)

Preheat oven to 400 degrees. Prepare pastry, then line bottom and sides of 9-inch pie plate and rub surface with softened butter. Set aside.

In small mixing bowl, beat eggs with salt, nutmeg, sugar and pepper. Stir in half-and-half. Scatter a layer of olives in bottom of pie shell. Cover with cheese and pour egg mixture over all.

Bake for 15 minutes, then reduce oven temperature to 325 degrees and continue to bake 30 to 35 minutes longer or until knife inserted off-center of quiche comes out clean. Serve hot or warm.

JAZZY MASHED POTATOES

Serves: 8

4 cups hot prepared mashed potatoes

1 cup BREAKSTONE'S or KNUDSEN Sour Cream, any variety

2 Tbsp. OSCAR MAYER Real Bacon Recipe Pieces or Bits

 

Mix all ingredients. Serve immediately. Garnish with fresh chives, if desired.

Great Substitute: Substitute chopped fresh chives for Bacon Pieces.

from www.kraftfoods.com

KAHLUA COCONUT CAKE

Makes 12 servings

1 18 1/2-ounce package yellow cake mix

2 1/2 teaspoons instant coffee (divided)

1/2 cup Kahlua or other coffee-flavored liqueur (divided)

1 medium whole coconut

2 cups milk

1 6-serving package vanilla cook-and-serve pudding mix

1 1/2 cups whipping cream

3 tablespoons powdered sugar

Mix cake according to package directions. Pour into 2 greased and floured 9-inch round baking pans. Sprinkle 3/4 teaspoon coffee over batter in each pan. Using fork, swirl powder through batter to create marbled effect. Bake according to package directions. Cool in pans 10 minutes. Remove from pans and, using wood pick, pierce holes about 1 inch apart all over. Sprinkle with 1/4 cup Kahlua. Cool completely.

Place whole coconut in oven at 325 degrees and bake 15 to 20 minutes until cracked. Remove from oven and set aside until cool enough to handle. Crack open with hammer. Pour out liquid. With sharp knife, gently pry meat from shell. Using vegetable peeler or sharp paring knife, remove brown skin. Grate coarsely. You should have about 3 cups.

In saucepan, combine milk with pudding mix and remaining 1 teaspoon coffee powder. Cook over medium heat, stirring constantly, until thick. Remove from heat and stir in remaining 1/4 cup Kahula. Cover with plastic wrap and cool completely.

To assemble cake, split each layer in half to make a total of 4 layers. Place 1 layer on cake plate and spread one-third of pudding in even layer to come within 1/4 inch of edge. Repeat layers, ending with cake.

In large bowl, whip cream with sugar until stiff. Frost sides and top of cake with cream. Cover cream with coconut by pressing onto sides and top. Refrigerate until ready to serve.

MANGO BANANA SHAKE

4 servings

1 large ripe mango, peeled and cut into chunks

2 ripe bananas

2 cups orange juice

1/2 cup plain nonfat yogurt

1/8 teaspoon ground cardamom

1/4 cup pure maple syrup, optional

Combine all ingredients except maple syrup in a blender and puree until smooth. Taste and add maple syrup to sweeten, if desired.

MEXICAN LASAGNA

16 ounces Black Beans, canned -- rinsed & drained

14 ounces Tomatoes, canned -- diced or stewed

4 ounces Green Chilies -- canned- chopped

2 cups Corn, frozen -- thawed

2 medium Scallions -- minced

1/2 teaspoon Cumin Powder

1/2 teaspoon Oregano -- dried

8 medium Corn Tortillas

1 1/2 cups Monterey Jack Cheese -- grated (optional)

2/3 cup Sour Cream -- (optional)

Preheat oven to 400 degrees F. Combine first 7 ingredients in a mixing bowl. Mix thoroughly. Lightly oil a wide 2-quart casserole dish and layer as follows: 4 tortillas, overlapping each other, half the bean mixture, half the cheese. Repeat the layers. Bake for 12 to 15 minutes or until the cheese is bubbly. Let stand for a minute or two, the cut into square and serve. Top each serving, if desired, with a small scoop of sour cream.

NEW YORK CHEESECAKE

1 1/2 lb. ricotta cheese [room temperature]

2 - 8 oz pkgs cream cheese [room temperature]

6 eggs [room temperature]

16 oz sour cream [room temperature]

1 tsp vanilla

6 Tbsp flour

1 cup sour cream (for garnish)

Preheat oven to 350 degrees. Mix all ingredients, in order, at high speed, adding one egg at a time. Also alternate adding the sour cream and flour, ending with the flour. Pour into a 10'' spring form pan Place pan in 1'' of hot water. Bake at 350 degrees for 1 1/2 hrs making sure the water level stays at 1''. Turn off oven and leave in oven for 1 hr longer. Remove from oven and cool in refrigerator in pan. When you are ready to serve, it is best to cut the cake with dental floss or such. It has a tendency to stick to the knife.

NO BAKE PEANUT BUTTER COOKIES

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 wit 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.

ONION INFORMATION

How sweet it is: The onus and bonus of nature's little crying game

May 29, 2002 Posted: 02:45:10 PM PDT, By JANE SNOW, AKRON BEACON JOURNAL

The onion used to be kind of the Fonzie of produce: It wasn't big on class, although it had a certain roguish charm.

When bitten, it bit you back.

When heat was applied, it filled the room with its megawatt personality.

But delicate and refined? Never.

That was way back before the suave cippolini and debonair Vidalia blew into town. Now, onions get invited to all the best places.

Markets are filled with an astounding variety of onions these days, and many of them appear in the spring.

Sweet Vidalia onions from Georgia and their California equivalent from the Imperial Valley are now in stores.

Shoppers can also buy not only regular spring green onions (also called scallions), but also red scallions, red pearl onions and even ramps (a wild relative of chives).

Onions are the most consumed vegetable in the world and the third-most popular vegetable in the United States after potatoes and lettuce. Americans eat approximately 1.5 million pounds of onions each day -- nearly 18.6 pounds per person each year, up from 12.2 pounds per person in 1983.

The sweet spring onions compete for attention with the regular storage onions available year-round: yellow, white, Bermuda, Spanish and purple. Confused? No wonder. But we're here to help you sort it out.

The first rule of onion buying is that all onions are interchangeable. Use them however you like. The finished dish will taste just fine.

That said, you may prefer to eat sweet onions raw and storage onions cooked, to showcase their particular flavors.

The differences between sweet and storage onions are many. Sweet onions are plucked from the ground and sold fresh. Storage onions are cured before picking -- the stalks are bent over and the onions are left to dry for several weeks, which toughens the outer skins.

Sweet onions have thin skins and a high water content and must be refrigerated or they'll spoil. Storage onions are less juicy and may be stored at room temperature.

The biggest difference, however, is in flavor. Although there's no official standard, sweet onions generally contain at least 6 percent sugar and have lower levels of sulfur compounds than do storage onions. The pyruvic acid in sulfur is what makes onions taste strong and causes tears.

In stores, you can usually tell the difference between sweet and storage onions by shape, skin and price. Many sweet onions are slightly flattened. The skins are thin and pliable, and they cost more than storage onions. Also, most sweet onions are tagged individually with a tiny sticker that bears the onion's name.

Storage onions are more difficult to tell apart. They don't come with handy little stickers.

Spanish onions used to be the only oversize yellow onions on the market. They were prized for their mild flavor. But now many of the large yellow onions in stores pack a peppery punch.

Large, slightly flat Bermuda onions also were a favorite in decades past because of their relatively mild flavor. They're harder to find now, though, and may be confused with regular white globe onions.

Purple onions stand out in the crowd because of their lush, deep-red color. These storage onions are fickle, though.

Some have a milder flavor than regular yellow or white globe onions, while others are sharp. Chefs like them because they caramelize evenly.

How To Peel An Onion

Aw, quit your bawling. Peeling onions isn't that bad. For centuries, cooks have tried to peel and chop onions without "crying," which is caused by sulfuric compounds released by the onions.

Old wives' tales have produced some silly moments in the kitchen. Cooks have peeled onions while holding unlit matches between their teeth, while balancing onion slices on their heads and with their mouths crammed full of bread. All to no avail.

Years ago, Julia Child tested several methods and concluded that wearing swimming goggles was the best way to prevent "crying."

More recently, Cook's magazine tested 22 methods. The best way to peel an onion without overworking your tear ducts, concluded, is to wear contact lenses.

Goggles worked fairly well and so did burning a candle near the cutting board. Refrigerating the onion before cutting was somewhat successful.

Another method is to position a small fan near the cutting board, or chop the onion between the burners on the stove, under the exhaust hood. The air current carries the sulfuric acid away.

When you're done chopping, sprinkle salt on your palms and rub them together under running water. The onion odor will vanish.

Types Of Onions

SWEET ONIONS

Vidalia: The Georgia hybrid was discovered in 1931 but gained fame in the 1980s when a group of Vidalia farmers launched a vigorous promotional campaign. They were the first sweet onions to be available nationally. They were originally available in spring and early summer only, but now are available through fall.

Sweet Imperial: The California version of the Vidalia is grown in the Imperial Valley and is available from April though June. The globe-shaped onions are at least 21/2 inches in diameter.

Cippolini: These trendy newcomers are smaller than Vidalias but larger than boiling onions. They are flat, with thin skins and a medium-sweet flavor. They appear in late spring.

Walla Walla: These are the granddaddies of American sweet onions. They are said to have originated from seeds brought to the Pacific Northwest from Corsica at the turn of the 20th century. They're available mid-June to mid-August.

Maui: The famous Hawaiian sweet onions are grown in volcanic soil. They're a favorite of tourists and are available from April though December.

AmeriSweet: Grown in low-sulfur soil in the Grand Rapids area, this Michigan sweet onion is round rather than flattened and is about 3 to 4 inches in diameter. AmeriSweets are harvested in September and are available though October.

SpringSweets and 1015 SuperSweets: Both were developed at Texas A&M University to help Texas farmers cash in on the sweet-onion craze.

OSO Sweets: South America, especially Chile, began growing these onions in 1989 to provide sweet onions to the American market in the off season. They're available from January through March.

Rio Sweet: Another South American sweet onion, this variety is available from October through December.

STORAGE ONIONS

Yellow globe: The most common onion type, they can be medium or large. They are always pungent. They're available year-round.

White globe: They're similar to yellow globe onions, but slightly less pungent. They're available year-round.

Bermuda: These large, slightly flat onions may be yellow or white. They're available in the spring and have a milder flavor than regular globe onions.

Spanish: The large, spherical onions are usually yellow and have a milder flavor than globe onions. They are available year-round.

Purple or red: The deep red color makes this a popular onion for salads and sandwiches. They caramelize beautifully, although cooking destroys the color. They range from pungent to fairly mild. They are available year-round.

SCALLIONS

Green onions (scallions): The slim onions with the long, green tops are actually just immature yellow or white globe onions. The flavor can range from medium-mild to quite sharp.

Red scallions: They're similar to green onions, but with slightly larger, reddish root ends.

-- Akron (Ohio) Beacon Journal

ONION RELISH

1 pound sweet onions

2 tablespoons olive oil

1 teaspoon coarse sea salt or kosher salt

2 limes

12 fresh mint leaves, chopped

Peel onions and cut into 1/4-inch-thick slices.

Arrange on a platter or in a large shallow bowl. Drizzle with olive oil and sprinkle with salt.

Grate lime rind and set aside. Squeeze juice from limes and sprinkle over onions. Sprinkle with lime rind and mint. Let rest 10 minutes before serving.

Serve as an accompaniment to grilled meat.

PARCHMENT POTATOES

This is a great, showy side dish, as delicious as it is attractive.

For each serving, you will need:

1 12" square of aluminum foil or parchment paper

3-4 small red potatoes

1 Tbsp grated Parmesan or Romano cheese

2-3 sprigs of fresh rosemary (or a little dried)

2 cloves of garlic (or 2 tsp.)

2 small wedges of thinly sliced onion

1 Tbsp olive oil

In the center of the square, place the cheese, rosemary, garlic and onion. Place the potatoes on top, cutting them in half if necessary. Pour the oil over.

Take 2 opposite points of the foil, fold over the potatoes tightly. Do the same with the other two opposite sides, making a compact "envelope" shape. Place seam side down on a baking sheet; bake at 350F for 45 minutes.

To serve, place seam side down on each plate; with scissors or sharp knife, cut a large X in the center. Peel back the points, making like flower petals...and serve.

PARMESAN CRUSTED VEAL CHOPS

FINISHED WITH LEMON AND CAPERS

Makes 4 servings

1/3 cup grated parmesan cheese

1/2 cup freshly made fine dried bread crumbs

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 egg

1 teaspoon water

1/4 cup all-purpose flour

4 bone-in loin veal chops, each about 6 ounces and 1/2 inch thick

2 tablespoons extra-virgin olive oil

Juice of 2 lemons (about 1/3 cup)

3 tablespoons capers, rinsed and drained

In a shallow bowl, combine the cheese, bread crumbs, salt and pepper and mix well. In another shallow bowl, whisk together the egg and water just until blended. Spread the flour on a plate. Coat a veal chop on both sides with the flour, tapping off the excess. Dip the chop into the egg mixture, then dip it into the cheese mixture, coating it on both sides. Set the chop aside on wax paper and quickly repeat with the remaining 3 chops.

In a heavy-bottomed skillet, heat the olive oil over medium heat. When it is hot, add the chops and fry, turning once, until a golden crust has formed, 2 to 3 minutes on each side. If the chops are browning too quickly, reduce the heat to low. Cover and cook until cooked through but still faintly pink at the center, 3 to 4 minutes. Transfer to a warmed platter or individual plates and keep warm.

Pour off all but 1 teaspoon of the oil from the skillet. Return the pan to medium-high heat, add the lemon juice and stir to scrape up any bits clinging to the bottom of the pan. Reduce the heat to low, add the capers and cook, stirring, for about 30 seconds.

Pour the lemon juice and capers evenly over the chops and serve immediately.

-- From "Olives, Anchovies and Capers" by Georgeanne Brennan

PEACH BERRY SHAKE

4 servings

21/2 cups frozen peach slices or 11/2 cups fresh slices

1 cup ripe strawberries, stemmed

1 cup plain nonfat yogurt

Combine all ingredients in a blender or food processor and puree until smooth and creamy. Serve at once or chill until serving time.

REFRIED BEANS SUPREME

 

1 can (16 oz.) TACO BELL HOME ORIGINALS Refried Beans

1 cup KRAFT Shredded Cheddar Cheese, divided

1/2 cup chopped tomato

1/4 cup chopped green onions

Mix beans and 1/2 cup of the cheese in 1-quart microwavable dish; cover.

Microwave on HIGH 3 to 4 minutes or until thoroughly heated; stir. Sprinkle with remaining 1/2 cup cheese. Microwave, uncovered, 1 to 2 minutes or until cheese is melted. Sprinkle with tomato and onions.

Great Substitute: Substitute TACO BELL HOME ORIGINALS Refried Beans with Mild Green Chilies for plain refried beans. www.kraft.com

ROASTED OLIVES WITH FENNEL AND LEMON

8 oz. imported black olives such as Alfonso, Gaeta or Kalamata

4 garlic cloves, peeled

1/2 lemon, scrubbed and thinly sliced

1 tsp. fennel seeds

14 c. olive oil

a pinch of crushed red pepper

Preheat the oven to 350F. In an 8" baking pan, spread the olives, lemon, and garlic. Drizzle with the oil and sprinkle with the fennel seeds and red pepper. Bake for 45 min, stirring the olives at least 3 times. This will keep in the refrigerator for a week. (Note: It's okay to omit the red pepper, and add a few orange slices with the lemon... RDJ - Randi

 

 

SAMPSONS GRILLED HAMBURGERS

1/4 cup ketchup -- plus 2 tablespoons

2 tablespoons molasses

1 1/2 tablespoons Worcestershire sauce

1 small onion -- cut into 8 wedges

1 clove garlic

2 bay leaves

1 teaspoon salt

1/2 teaspoon ground black pepper

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

3 pounds ground chuck

Combine first 10 ingredients in container of electric blender, and process until smooth. Add to ground chuck, mixing well. Shape into 6 patties about 3/4-inch-thick.

Grill patties 3 to 5 inches from slow coals for 4 to 7 minutes on each side or until desired degree of doneness. Yield: 6 servings.

SANGRIA BLANCO

1/4 cup sugar

1/2 cup water

2 sticks cinnamon, broken into halves

1 cup sparkling water

1 cup apple juice

1/2 cup orange juice

1 bottle (25 oz) chardonnay or dry white wine, chilled

1 medium orange, cut into halves and thinly sliced

1 medium unpared eating apple, cut into thin wedges

1 medium banana, sliced

ice cubes

Heat sugar, water, and cinnamon to boiling in 1-quart saucepan; reduce heat.

Simmer uncovered for 5 minutes. Cover and refrigerate at least 2 hours but no longer than 1 week.

Remove cinnamon sticks from sugar mixture. Mix sugar mixture, sparkling water, apple juice, orange juice and wine in large pitcher. Gently stir in fruit and ice. Serve with several pieces of fruit in each glass. makes 8 cups.

 

 

 

SANGRIA

This basic recipe was brought from Spain. In the region being visited by my cousin-in-law, they called it "Lemonad"...you can add slices of oranges and limes to it if you wish. The cinnamon is added to prevent one from becoming drunk, according to the people who gave her the recipe.

1/2 gallon Hearty Mountain Burgundy (or any strong burgundy)

8 cups water

6 lemons, juice and rinds

1 heaping tsp. cinnamon

Sugar to taste

Mix wine and water in large container or punch bowl. Cut lemons in half, squeeze juice into the wine, then add the lemon halves. Stir in cinnamon. Add 1 cup sugar, taste, and add more to get degree of sweetness desired. Add ice and serve. RDJ

SIZZLING STEAK FAJITAS

1/2 cup A.1. Original Steak Sauce

1/2 cup TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa

1 beef flank steak (1 lb.), thinly sliced

1 medium onion, thinly sliced

1 medium green pepper, cut into strips

1 Tbsp. oil

8 flour tortillas (6 inch), warmed

 

Blend steak sauce and salsa. Place steak in glass dish; coat with 1/4 cup steak sauce mixture. Cover. Refrigerate 15 minutes to 1 hour, stirring occasionally.

Cook onion and green pepper in oil in large skillet on medium-high heat 3 minutes or until tender. Remove with slotted spoon; reserve. Cook and stir steak in same skillet 5 minutes or until cooked through. Add remaining marinade, onion and pepper; cook until thoroughly heated.

Place meat filling in tortillas, wrap. Serve with fajita toppings, if desired.

Great Substitute: Substitute bottom round steak for flank steak. www.kraft.com

SLUSHIES

1 package of unsweetened Kool-Aid drink mix, any flavor

2 cups of water

1/2 - 3/4 cup sugar

4 cups ice

In a blender, combine Kool-Aid, water and sugar. Blend. Add all the ice and blend. That's it!

Pour into cups, add a straw and enjoy on those hot summer days. Great for mom and dad too.

Variations: For Coca Cola, simply add one can of Coke and enough ice to cover and blend. Or add a scoop of ice cream before pouring in the slushie.

NOTE: It is best to use a blender with an "ice crushing" feature on it. You can buy many different kinds, from the higher priced models to the mid-range and down to the cheapie at Wal-Mart, though I DO NOT recommend the cheapies, they break easily. I use a Krups mid-priced blender and it works beautifully.

[] This is not a quote from Spike; it is from the person who submitted the recipe. []

SPRING GARDEN SALAD

1 lb. rotini, cooked, drained and cooled

1 cup oil

4 tsp dry mustard

6 tsp sugar

3 tsp salt

1 1/2 tsp pepper

8 Tbsp vinegar

1/2 cup chopped green onions

2 medium tomatoes, cut up

Mix dressing ingredients in large bowl. Add the rotini, toss to mix. Stir in tomatoes and chopped green onions. Refrigerate before serving. RDJ

SPRING RISOTTO

Makes 4 servings

1 pound thin asparagus, trimmed

4 ounces spinach, washed, stemmed, blanched, liquid squeezed out (4 cups

fresh)

6 tablespoons unsalted butter (3/4 stick) (divided)

4 tablespoons extra-virgin olive oil (divided)

Kosher salt and freshly ground white pepper

1 tablespoon minced garlic

1 tablespoon minced shallots

3/4 cup arborio rice

1/3 cup dry white wine

2 1/2 to 3 cups chicken stock or broth, hot

1/2 cup freshly grated parmesan cheese

Fried julienne of leeks, for optional garnish

 

Cut off 3-inch asparagus tips and reserve. Chop the remaining stalks, blanch (place in boiling water for 1 minute), drain well and transfer to a blender. Add the spinach and process to a puree. Pass through a fine-mesh strainer. Reserve.

Blanch the asparagus tips, drain and sauté in 1 tablespoon each of the butter and olive oil. Season with salt and pepper. Reserve.

In a medium saucepan, heat 3 tablespoons each of the butter and olive oil. Add the garlic and shallots and sauté until soft. Do not brown. Add the rice and sauté until well-coated with the oil. Deglaze the pan by adding the wine and scraping the bottom to remove any food bits. Reduce until almost dry.

Using a 4-ounce ladle or a half-cup measure, add 1 ladle of stock to the rice. Stir the rice over medium heat until the stock is absorbed and the rice is almost dry.

Add another ladle of stock, and repeat the procedure until you have added a total of 21/2 cups of stock, or just until the rice is tender but still firm. Stir in the reserved vegetable puree.

Remove from the heat, and stir in the remaining 2 tablespoons butter and the parmesan cheese. Continue to add stock to the desired consistency. It should be moist and creamy but not runny. Season with salt and pepper.

Divide among 4 heated serving plates, and garnish with sautéed asparagus tips and fried julienne of leeks, if desired. Serve immediately. From "Pizza, Pasta, and More!" by Wolfgang Puck ; Portland Oregonian

SPRING SPINACH SALAD

Fresh spinach leaves

Hard-boiled eggs, grated as garnish

Chopped fried bacon

Avocado, sliced

Canned beets, julienne

Vinaigrette:

1/4 cup olive oil

1 Tbsp red wine vinegar

1 tsp honey

1/2 tsp salt and pepper

1/4 tsp Dijon-style mustard

Mix vinaigrette ingredients together. On each plate, place a pile of spinach leaves and top with eggs, bacon, avocado slices and julienne beets. Serve with vinaigrette. RDJ

STRAWBERRY GRAHAM TORTE

3/4 cup sugar

3 c. Fresh sliced strawberries

1/4 cup oil

1 cup chopped pecans

3 egg whites or just whites (they will NOT be cooked for this recipe)

36 graham cracker squares

1 cup cool whip

graham cracker crumbs

In a large bowl, combine 1/2 c. of the sugar, and the oil. Stir in the berries and pecans. In a small mixer bowl, beat the egg whites until soft peaks form(tips curl) Gradually add remaining sugar, beating until stiff peaks form.(tips stand straight) Gently fold in strawberry mixture. Cover bottom of 8x8 pan with graham cracker squares. Spread 1/3 of the berry mixture over the crackers. Top with more crackers. Repeat 2 more times. Topping with 9 crackers. Chill overnight. Spread with cool whip. Sprinkle with graham cracker crumbs. Since its not safe to use raw eggs, it is suggested that you use the "Just Whites" found in grocery stores.

SWEET ONION PIZZA

1 (12-inch) pre-baked pizza shell

2 1/2 tablespoons olive oil

1 pound sweet onions, halved and sliced thin

1/2 cup oil-packed sun-dried tomatoes, chopped

1/2 teaspoon oregano

1/2 teaspoon thyme

1/2 teaspoon basil

Salt, pepper

3 tablespoons grated Parmesan

Place pizza shell on baking sheet. Top with onions and drizzle with olive oil. Scatter tomatoes over onions. Sprinkle with herbs, salt and pepper. Top with cheese.

Bake at 425 degrees for about 10 minutes, or until top begins to brown.

SWEET PEA PROSCUITTO

and TARRAGON RISOTTO

Makes 4 main-dish servings

2 teaspoons olive oil

1 cup finely diced shallots

1 1/2 cups Italian rice suitable for risotto, such as arborio

1 cup dry white wine

4 1/2 cups reduced-sodium vegetable stock or broth, warmed (divided)

4 cups fresh sweet peas, blanched in salted boiling water for 2 minutes just

before adding to risotto

1/4 cup fresh tarragon leaves, plus 4 sprigs for garnish (divided)

1/2 cup diced thinly sliced prosciutto or 1 cup cooked smoked ham, in 1/4-inch

dice

1/2 cup finely grated parmesan cheese

Sea salt and freshly ground black pepper

In a large nonstick saucepan over medium heat, warm the olive oil. Add the shallots and cook until tender, about 4 minutes. Increase the heat to high and add the rice, cooking until it is hot to the touch without burning the shallots, about 4 minutes. Add the white wine and cook until absorbed, 2 to 3 minutes. Add 1 cup of the warm stock and return to a simmer. Stir occasionally to ensure even cooking.

As the rice begins to thicken, add more stock until about 2 cups remain. Add 1 cup of the stock, the peas and tarragon leaves and cook until thickened. Add the remaining 11/2 cups stock, cooking until the rice is creamy and a little soupy.

Remove from the heat. Add the prosciutto and cheese, stirring to combine. Add salt and pepper to taste. Spoon into warm rimmed soup plates. Garnish with the tarragon sprigs and serve. Portland Oregonian

TEQUILA CHICKEN

1/2 cup tequila

Juice 1 fresh lime (can use lemon)

2 tsp finely chopped garlic

3 Tbsp orange blossom honey, or to taste

3 chicken breasts, each cut in half

Stir sauce ingredients together well, mixing until honey dissolves. Place chicken halves in sauce, one at a time, turning to coat. Let marinate 30-45 minutes. Grill 12-15 minutes per side over medium coals, basting frequently with marinade. Throw away any leftover marinade. RDJ - Cyn

THREE PEPPER SALAD

1 each: red, yellow and green sweet peppers

1 sm. red onion (or use half a Vidalia or Walla Walla)

1/4 cup chopped fresh flat parsley

Salt and pepper

1 Tbsp rice wine vinegar

1 Tbsp sesame oil

Slice peppers julienne. Slice the onion in thin wedges. Combine all vegetables in a bowl, add vinegar and oil. Sprinkle with salt and pepper. Mix well, refrigerate for 1 hour. RDJ

TOFFEE CHIP SCONES

Makes 6 scones

1 cup all-purpose flour

1/2 teaspoon salt

2 teaspoons baking powder

2 tablespoons granulated sugar

1/4 cup butter, cut into small pieces (1/2 stick; see note)

1/3 to 1/2 cup milk

1/2 cup chocolate-covered toffee chips

Preheat oven to 350 degrees. In bowl, stir together flour, salt, baking powder and sugar. Cut butter into flour mixture until crumbly. Stir in enough milk to moisten dough. Work in chips.

Pat dough out on floured board to 1-inch thickness. Cut into 6 circles using 2 1/2-inch cutters. Place on parchment paper-lined baking sheet.

Bake 15 to 20 minutes or until baked through and golden brown.

Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.

TOFU SHAKES

serves 2

1 frozen peeled banana, in chunks

1 cup orange juice or other fruit juice

1/2 cup firm or extra-firm silken tofu or medium firm tofu

Large handful of berries or chunks of mango, peach or other fresh or frozen fruit

1/2 teaspoon nondairy acidophilus powder, optional

1/2 teaspoon coconut, vanilla or almond extract, optional

Sweetener to taste

Combine all ingredients in a blender and process until smooth. Pour into glasses and drink immediately.

TRIPLE SOY CHOCOLATE MILKSHAKE

2 servings

1 cup soy milk

1/2 cup medium firm tofu or firm silken tofu

1/4 cup soy protein isolate powder

1/4 cup sugar (unbleached if you can find it) or to taste

2 tablespoons unsweetened Dutch cocoa powder

1 teaspoon vanilla or 1/2 teaspoon peppermint extract

10 ice cubes

Combine all ingredients except the ice cubes in a blender and process until smooth. Add ice cubes two at a time, blending briefly after each addition.

When all are added, blend until the mixture is smooth and thick. Pour into glasses and serve immediately.

 

TRADITIONAL WHITE BREAD

Makes one (2-pound) loaf

1 3/8 cups water, room temperature

2 tablespoons softened butter

4 cups bread flour

2 tablespoons sugar

2 tablespoons dry milk

1 3/4 teaspoons salt

2 1/4 teaspoons active dry yeast

Place ingredients in your bread machine in the order recommended by the manufacturer. Snap baking pan into place. Close lid of machine and plug in power cord. If you have a choice of settings, pick ``Basic'' cycle and ``Medium'' crust color. Press ``Start.''

When bread is finished, use pot holders to remove pan from bread machine. Turn pan upside down onto a cooling rack. Cool 15 minutes before slicing.

TRIPLE FUDGE BROWNIES

1 package(3.9 ounces) instant chocolate pudding mix

1 package (18 1/4 oz.) chocolate cake mix

2 cups (12 oz.) semisweet chocolate chips

Prepare pudding according to package directions. Whisk in cake mix. Stir in chocolate chips. Pour into a greased 15x10x1 inch baking pan (cookie sheet). Bake at 350 degrees for 30-35 minutes or until the top springs back when lightly touched. Dust with powdered sugar, or you can frost with chocolate frosting. Walnuts can also be added if desired. YIELD: 4 dozen

UDON NOODLES

WITH JAPANESE CLAM SAUCE

Serves 4

1 (12-ounce) package udon noodles

For steamed clams:

1 pound clams

1/4 cup mirin cooking sake

3/4 cup regular sake

For sauce:

3 tablespoons light olive oil

2 tablespoons butter

1/2 small yellow onion, chopped

3 cloves garlic, chopped

2 tablespoons fresh grated ginger

1/2 teaspoon hot pepper flakes

1/4 cup regular sake

1/4 cup mirin sake

2 small tomatoes, seeded and chopped

3 tablespoons flat-leaf parsley, finely chopped

1/2 teaspoon salt, or to taste

1/2 cup whipping cream

1/2 cup clam juice (use liquid from the steamed clams)

To make udon noodles and clams: Prepare udon according to package directions; drain and reserve. In a separate steamer pot, add clams and sakes. Cover and steam until clams open.

To make sauce: In a saucepan, heat olive oil and butter. Add onion, garlic, ginger and pepper flakes. Sauté for 2 minutes. Add regular sake and mirin and simmer 5 minutes. Add tomatoes, parsley and salt. Simmer another 5 minutes.

Add cream; simmer 3 minutes. Add clam juice and simmer 3 more minutes. Toss sauce over noodles and garnish with steamed clams.

 

SHALOM FROM SPIKE & JAMIE



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