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

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Recipes from Spike & Jamie

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Contents Disk 314

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).

15 MINUTE LEMON CHEESECAKE

24 HOUR SLAW

3 CHEESE SPREAD WITH BERRIES AND BAS

3 MINUTE NOBAKE COOKIES

8 MINUTE CHEESECAKE

APPLE UPSIDE DOWN CAKE

APPLE WALNUT UPSIDE DOWN CAKE

BAKED BRUSSELS SPROUTS

BLACK COW CARAMEL SAUCE

BROWNIES

BRUSCHETTA WITH ARUGULA

CAFE BARBETTE PECAN SOUR CREAM

CHERRY COKE SALAD

CHICKEN DRUMSTICK WITH LEMON

CHOCOLATE OBSESSION CAKE

CLASSIC STRAWBERRY PRESERVES I

CLASSIC STRAWBERRY PRESERVES II

CRISPY FRIED CREAM CHEESE

CURRIED TOMATO SAUCE

DESSERT GRATINATA

DIVINE CHEESECAKE

FARMERS MARKET CORN SALAD

FOUR ONION RISOTTO

FRENCH FRIES FOR THE HOME COOK

FRESH ORANGE DRESSING

GRANNYS FRITO SALAD

GRILLED CHICKEN RICE SALAD

HOT HONEY GLAZED CHICKEN

HOW RESTAURANTS COOK SPAGHETTI

MATADORS DELIGHT

MILLIONAIRE PIE I

MILLIONAIRE PIE IIQ

MILLIONAIRE PIE III

MILLIONAIRE PIE IV

MILLIONAIRE PIE V

MILLIONAIRE PIE VI

MILLIONAIRE PIE VII

MISSION GRILLE CHICKEN WELLINGTON

MUSTARD AND CHIVE GARNISH

NO BAKE COOKIES

OLDER ISN'T WISER

ONION RELISH

PASTA WITH BUTTERNUT SQUASH AND ROSE

PINEAPPLE UPSIDE DOWN CAKE I

PINEAPPLE UPSIDE DOWN CAKE II

QUICK PASTA SAUCE

RED FRUIT GRATIN

RHUBARB AND STRAWBERRY PUREE

SALMON SALAD

SOFT COOKED EGGS

SOURDOUGH ENGLISH MUFFINS

SOUTHERN STYLE CHICKEN SALAD

SPAGHETTI A LA LIVORNO

SPAGHETTI NEAPOLETANA

SPUDNUTS

STRAWBERRY GARLIC VINAIGRETTE

STRAWBERRY MARMALADE

STRAWBERRY MOJITO

STRAWBERRY PRESERVES SUPREME

SWEET ONION PIZZA

TUNA MAIN DISH SALAD

WARM CABBAGE SALAD

WILDWOOD RESTAURANTS RAZOR CLAMS

 

 

 

 

 

 

 

 

15 MINUTE LEMON CHEESECAKE

1/3 cup powdered sugar

1 1/2 cup graham cracker crumbs

1/2 cup butter/oleo; melted

8 oz cream cheese

2 cup milk

1 pkg instant lemon pudding

Mix sugar; crumbs, and oleo. Bake as for crumb crust. Mix cream cheese until

smooth. Gradually blend in 1/2 cup milk until smooth and creamy. Add

remaining milk and pudding mix. Beat slowly with egg beater for 1 minute. Do

not over-beat. Pour into cooled crust. Chill

24 HOUR SLAW

1 medium Cabbage Head

1 medium Green Pepper

1 small Onion

1/2 cup Sugar

1 teaspoon Celery Salt

1/2 cup Vinegar

1/2 cup Vegetable Oil

1 teaspoon Mustard

Celery Seed

1 teaspoon Salt

Mix the cabbage, pepper, onion, sugar and celery salt in a large bowl. Boil

remaining ingredients in a saucepan for 3 minutes and pour over first mixture while hot. Cool and place in refrigerator for 24 hours before serving.

Source: "Yesterday's Today's Tomorrow's Cooking, Berea Lutheran Church,

Chappell NE 1887-1977, Blanche McKinstry" RF4RP

 

3 CHEESE SPREAD WITH BERRIES AND BASIL

Makes 12 appetizer servings

Blend the cheeses together ahead of time, then slice the berries and basil just before party time. Select some unique crackers to accompany the cheese and berries.

1 8-ounce package cream cheese

4 ounces goat cheese (1/2 cup)

2 ounces crumbled blue cheese (1/4 cup)

1 tablespoon balsamic vinegar

1/8 teaspoon salt

Freshly ground black pepper

1 pound fresh strawberries (about 3 cups)

1/2 to 1 cup fresh basil leaves Let cheeses stand at room temperature for 30 minutes to soften. Line a 2-cup bowl with plastic wrap, letting wrap hang over the sides. Blend the 3 cheeses with vinegar, salt and a few grinds of pepper in food processor or mixer until smooth.

Turn the mixture into the wrap-lined bowl and press down firmly to pack. Fold wrap over to cover and chill until firm, several hours or overnight.

About 30 minutes before serving, take cheese spread from refrigerator and turn out onto a serving plate. Peel off plastic wrap. Wash, hull and slice berries lengthwise. Rinse, dry and cut or tear basil leaves into small pieces.

Press berry slices into cheese and arrange around perimeter of plate. Grind some fresh pepper over berries and scatter with fresh basil. Serve with crackers so guests can spread cheese mixture and top with berry slices.

Portland Oregonian

3 MINUTE NO-BAKE COOKIES

2 cup granulated sugar

1/2 cup (1 stick) margarine or butter

1/2 cup 2% low-fat milk

1/3 cup unsweetened cocoa powder

3 cup oats; (quick or old fashioned)

In large saucepan, combine sugar, milk, margarine and cocoa. Bring to boil

over medium heat, stirring frequently. Continue boiling 3 minutes. Remove

from heat. Stir in oats; mix well. Quickly drop by tablespoonfuls onto waxed

paper or greased cookie sheet. Let stand until set. Store tightly covered at

room temperature. Makes 3 dozen cookies

8 MINUTE CHEESECAKE

1 pkg. (8-oz) cream cheese; softened

1/3 cup sugar

1 cup sour cream

2 teaspoon vanilla

1 carton (8-oz) birds eye cool whip

1 Keebler ready crust graham cracker; pie crust

1 fresh strawberries for garnish

Beat cheese until smooth; gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping, blending well. Spoon into crust. Chill until set,

at least 4 hours. Garnish with fresh strawberries if desired.

APPLE UPSIDE DOWN CAKE

1 stick butter or margarine

3 cup sugar (I use 1/2 cup less)

3/4 cup chopped blanched almonds; or walnuts; or pecans

1 tablespoon ground cinnamon

4 medium-size baking apples; pared and thinly sliced

2 3/4 cup sifted flour

3 teaspoon baking powder

1/2 teaspoon salt

2/3 cup vegetable shortening

1 1/2 cup milk

2 eggs

1 teaspoon vanilla extract

1. Melt butter in 13x9x2" baking pan in oven while pre-heating; remove. Combine 1 cup of sugar, chopped nuts and cinnamon in small bowl. Sprinkle evenly over melted butter. Arrange apple slices, overlapping slightly.

2. Sift flour, remaining sugar, baking powder and salt into large bowl. Add shortening, milk, eggs and vanilla. Beat at low speed, until combined, then at high speed for 2 minutes. Pour evenly over apples.

3. Bake at 350 F (160 C) for 1 hour and 10 minutes, or until top springs back when lightly pressed with fingertip.

4. Cool in pan on wire rack for 5 minutes. Loosen around edges with a knife.

Cover with a large serving tray or cookie sheet. Turn. Lift off pan.

APPLE WALNUT UPSIDE DOWN CAKE

1/2 cup unsalted butter

1 cup sugar

2 eggs

1 1/2 teaspoon vanilla

1 3/4 cup flour

2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup ground walnuts

1/2 cup milk

3 tablespoon butter plus 1 teaspoon

8 apples (small) in 8 ths.

1/2 cup light brown sugar

1. For the topping, melt 1 teaspoon butter in heavy skillet. Add apples and

sauté until caramelized. About 3 minutes.

2. Combine remaining 3 tablespoons of butter and brown sugar in a small

saucepan and heat until blended.

3. Butter a 10 inch pan and spread brown sugar mixture in bottom. Arrange

apple splices in pan in concentric circles. Set aside.

4. For cake, preheat oven to 350. Cream butter and sugar until fluffy. Add

eggs and beat until light. Add vanilla.

5. Add dry ingredients alternately with milk, mixing to combine. Spread

batter evenly over apples.

6. Bake until cake springs back when touched. About 1 hour.

7. Let stand 10 minutes and invert onto cake plate. Let cool. Serve slightly

warm.

BAKED BRUSSELS SPROUTS

(Überbackener Rosenkohl)

[Originally cultivated in Italy in Roman times, Brussels sprouts probably were grown as early as the 1200s in Belgium. The Brussels sprouts we know today were first cultivated in large quantities during the 1580s in Belgium, drawing the name from that country's major city. They became popular throughout Europe, and found their way into regular German cooking. They were introduced into the U.S. in the 1800s.]

2 lb. fresh Brussels sprouts or 24 oz frozen Brussels sprouts

1 onion

1 tbsp. butter or margarine

1/4 pint stock (cubes)

5 oz Emmentaler (strong Swiss cheese)

2 tbsp. cream

1 tsp. corn starch

Paprika

Clean and wash fresh Brussels sprouts. Peel and dice onion. Braise in butter or margarine until yellow. Add stock and fresh or frozen Brussels sprouts. Cover and let simmer for 25 minutes (fresh Brussels sprouts) or 15 minutes (frozen Brussels sprouts). Whisk cream and corn starch. Add to Brussels sprouts. Blend in and bring to boil. Remove from heat. Grate cheese. Put Brussels sprouts in a casserole dish and sprinkle with cheese. Bake in preheated oven until golden. Sprinkle with paprika and serve with meatballs and potatoes.

BLACK COW CARAMEL SAUCE

2 cups root beer (do not use diet)

1 cup sugar

1/4 cup water

1/4 cup ( 1/2 stick) unsalted butter

1/3 cup whipping cream

Boil root beer in a heavy medium saucepan until it is reduced to 2/3 cup, 12 to 15 minutes. Remove from pan and set aside. Pour the sugar into the same pan. Drizzle water over so all over sugar is moistened.

Cook over high heat, swirling pan often, until mixture turns a rich amber color, 7 to 10 minutes. Remove from heat and add butter. When it melts, stir it in and add the cream and reduced root beer. Return to high heat and heat to a boil. Whisk vigorously. Serve hot or cold.

BROWNIES

Yield: 16 servings

Serving Size: 1 Brownie

Source: "Forbidden Foods Diabetic Cooking"

Book Info: http://tgcmagazine.com/bin/track/click.cgi?id=42

2/3 cup all-purpose flour

1/2 cup Dutch-process cocoa

2 teaspoons instant espresso powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2 oz. bittersweet chocolate, finely chopped

2 Tablespoons canola oil

1/3 cup unsweetened applesauce

1/4 cup firmly packed dark brown sugar

1/4 cup granulated sugar

2 Tablespoons dark corn syrup

2 teaspoon vanilla extract

2 egg whites

Preheat the oven to 325 degrees F. Spray an 8x8-inch baking pan with non-stick cooking spray.

In a small bowl, whisk together the flour, cocoa, espresso powder, baking soda, and salt; set aside.

In a heavy, medium saucepan, combine the bittersweet chocolate and the oil; cook over low heat, stirring constantly, until the chocolate is completely melted, about 2 minutes. Remove from heat.

Stir in the applesauce, sugars, corn syrup, and vanilla; beat until smooth, about 1 minute. Add the egg whites and continue beating until the sugar is dissolved, 1 minute more. Add the reserved flour mixture and stir gently until smooth, about

2 minutes.

Spread evenly in the prepared pan and bake until a toothpick inserted into the center comes out nearly clean, with a few fudgy crumbs, about 15-20 minutes. Cool completely on a rack before cutting.

BRUSCHETTA WITH ARUGULA

AND GOAT CHEESE

(Bruschetta con rucola e caprino)

Makes 6 servings

4 ounces of young arugula leaves

2 ripe tomatoes, seeded and diced into 1/3-inch cubes

1 teaspoon wine vinegar

Salt and pepper to taste

6 slices of country bread, 1/2-inch thick

3 garlic cloves, crushed

2 tablespoons extra virgin olive oil plus some for drizzling toasted bread (link to shopping cart/olive oil)

8 ounces of fresh goat cheese

In a large bowl, shred the arugula, add tomatoes, and dress with vinegar, salt and pepper. In the meantime, grill or toast bread on both sides, then rub with garlic and drizzle with extra virgin olive oil. Spread the cheese to cover each slice of bread, top with shredded arugula and tomato and serve.

CAFE BARBETTE PECAN SOUR CREAM

COFFEE CAKE

For topping:

1/2 cup brown sugar

1 cup pecans

1 tsp cinnamon

1/2 cup cake flour

4 Tbsp unsalted butter, cold

For cake:

2 1/2 cups all-purpose flour, plus extra for preparing pan

2 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup unsalted butter at room temperature, plus extra for preparing pan

1 1/2 cups granulated sugar

3 large eggs

1 egg yolk

1 1/2 tsp vanilla extract

1 cup sour cream

Zest of 1 orange

1 1/2 cups blueberries, divided

1 tsp powdered sugar

To make topping: In the bowl of a food processor, pulse brown sugar, pecans, cinnamon and cake flour until combined. Add butter in small pieces and pulse until mixture resembles coarse meal. Divide in half and reserve.

To make cake: Preheat oven to 350°F. Butter and flour a 10-inch spring-form pan. In a large bowl sift together flour, baking powder, baking soda and salt. Set aside. In a large bowl using an electric mixer, cream butter and sugar until pale and fluffy. Add eggs one at a time, mixing well with each addition. Add yolk and mix well. Add vanilla, sour cream and zest, and mix until well-incorporated. Slowly add flour mixture, mixing well.

Divide batter in half. Spread half into prepared pan and top with 3/4 cup blueberries and half the topping mixture. Spread remaining batter into pan and top with the remaining blueberries and topping mixture. Bake for 60 to 70 minutes, until a toothpick inserted into center of cake comes out clean. Let cool in pan on a rack for 5 to 10 minutes before unmolding. Dust with powdered sugar and serve warm. Makes 8 servings.

CHERRY COKE SALAD

1 can (1 lb.) dark cherries

1 large can crushed pineapple

1 package (6 oz.) cherry gelatin

12 oz. Coca-Cola

Drain juice from fruits. Add water to make 2 cups. Heat juice to boiling, add gelatin and stir until dissolved. Cool, then add cola, cherries and pineapple.

Pour into 1 1/2-quart mold or bowl. Chill until set.

 

 

 

 

 

CHICKEN DRUMSTICK WITH LEMON

(Hähnchenkeule mit Zitrone)

6-8 chicken drumsticks

4 onions

1/4 pint lemon juice (1/2 cup)

1 clove of garlic

1 tsp. salt

1 tsp. black pepper

1 tbsp. sugar

4 tbsp. white wine

4 tbsp. butter

Some cream or half-and-half

Peel and slice onions. Put in buttered casserole dish. Arrange chicken drumsticks over onion slices. Peel clove of garlic and place on a saucer with salt. Using a rounded knife, rub salt against clove to crush garlic. Mix in crushed garlic, all spices, wine and butter. Bring to a boil. Pour over chicken drumsticks. Leave to marinate for 50 minutes. Then bake in preheated over at 400° for 30-35 minutes. Regularly turn drumsticks. When done, remove chicken from casserole dish. Keep warm. Thicken sauce with cream and add lemon juice. Add chicken drumsticks to sauce and serve hot.

CHOCOLATE OBSESSION CAKE

Preheat oven to 350°F.

2/3 cup Oreo cookie crumbs

1 oz. melted butter

1 egg white

Combine crumbs, melted butter, and egg white; press into bottom of greased 9" cake pan. Place in oven, bake 8-10 minutes, remove and set aside.

1/2 cup heavy cream

14 oz. unsalted butter

7 oz. sugar (Almost 1 C.)

1 packet Sanka instant coffee

In a saucepan, bring cream, butter, sugar and instant coffee to a boil

8 oz. semi-sweet chocolate chips

6 tsp dark cocoa powder

Place chocolate chips and cocoa powder in a 3-qt bowl and pour boiling liquid over them, let sit 1 minute. In low speed, with hand mixer, mix until chips and cocoa are dissolved (Mix should be smooth)

9 Whole Eggs, beaten and strained

Add eggs to chocolate mixture blend until uniform mix. Pour into cake pan over baked cookie crumbs.

Place cake pan in oven, baking in a water bath approximately 30 minutes. Cake should be slightly soufflé. Remove from oven place in freezer overnight. Next day, place on burner to turn out. Place cake on a screen and set aside.

Ganache

12 oz. chocolate chips, semi-sweet

1/2 cup heavy cream

1/4 cup half and half

Melt together in a microwave in 45 second intervals, stirring after each interval. Or bring cream and half and half to a boil and stir in chocolate chips until dissolved. Remove from heat immediately. Cover cake with ganache. Recipe from the Adam's Mark Hotel in Dallas

CLASSIC STRAWBERRY PRESERVES

(No Added Pectin)

Makes about 5 half pints Author Helen Witty encourages preservers not to feel overwhelmed by the steps involved in this recipe. Don't be tempted to double the size of the batch being cooked since the briefest possible cooking is essential for a successful preserve.

Also, she warns that after the berries have been left to stand with the sugar (Step 1), it will appear that all is lost -- there is a frightful amount of syrup and the berries appear shriveled. However, the remainder of the process plumps them up wonderfully, and by the time they are sealed in jars, they are perfect.

At the end of the recipe, you'll also find instructions for making the preserves with frozen strawberries (frozen without sugar).

2 1-quart baskets small, firm, ripe strawberries (about 8 cups)

6 cups granulated sugar

Juice of 1 1/2 large lemons (about 6 tablespoons)

Sort, hull, rinse and drain the berries; use only those that are perfect, discarding any with either soft or unripened spots. Layer them with the sugar in a ceramic or other non-aluminum bowl, then fold the fruit and sugar gently together with a rubber spatula. Let the berries stand at room temperature for 12 hours, covered, stirring them gently a few times; the idea is to allow all the sugar to dissolve before proceeding. Scrape the berries and syrup into a preserving pan or a very large (12-inch) sauté pan. Add the lemon juice. Bring the mixture to a boil, stirring it occasionally, and boil it briskly for 3 minutes, stirring from time to time.

Pour the mixture into a bowl and let it cool uncovered. Cover the bowl with a cloth and let it stand overnight or for at least 6 hours.

Drain all the syrup from the berries and return syrup to the preserving pan. Bring it to a boil over medium-high heat, then boil it hard until the mixture has reached the jelly stage (220 degrees F up to 1,000 feet; 216 degrees at 2,000 feet; 214 degrees at 3,000 feet; 212 degrees at 4,000 feet; 211 degrees at 5,000 feet; 209 degrees at 6,000 feet; 207 degrees at 7,000 feet; 205 degrees at 8,000 feet). Return the berries and any accumulated syrup to the pan and again bring the preserves to a boil, stirring gently with a spatula to prevent sticking; be careful not to break the fruit. Boil the preserves until the berries are translucent and the syrup again passes the jelly test. Depending on the original juiciness of the strawberries, this will take from 2 to 4 minutes. Remove from heat.

Skim off any foam and stir the preserves from time to time for 5 minutes (this is to keep the fruit from floating).

Ladle the preserves into 1 hot jar at a time, leaving a 1/4-inch head space. Wipe jar rim with a clean damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 10 minutes (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet).

Preserves made with frozen strawberries:

For preserving, you'll want strawberries that have been frozen loose, without sugar. If you do your own, spread them on baking sheets and freeze them, then place into freezer bags and seal them airtight. It will save time later if you weigh them and mark the bag with the weight and the date. Try to make the preserves before the berries have been held in the freezer too long; 6 months' storage is about the limit for the best flavor, although frozen berries will remain edible at least twice as long. To make the preserves, follow the directions in the recipe above, using a pound (2 cups) of sugar for each pound (about 3 cups) of berries and adding lemon juice as described. There is no need to thaw the berries before stirring them with the sugar; dissolving the sugar will take longer, that's all.

-- From "Fancy Pantry" by Helen Witty

CLASSIC STRAWBERRY PRESERVES II

Makes about 9 half pints

 

This beautiful soft spread earned its creator, Linda J. Amendt, author of "Blue Ribbon Preserves," 12 blue ribbons at fairs across the country.

These preserves are best when made at the peak of strawberry season, when the berries have developed their fullest flavor. A tomato corer is the perfect tool for removing the strawberry stems if you don't have a strawberry stemmer in your gadget drawer.

9 cups small, whole, unblemished ripe strawberries

1/4 cup strained fresh lemon juice (1 large, juicy lemon)

8 cups granulated sugar

1/2 teaspoon butter

1 3-ounce pouch liquid pectin

Gently rinse the strawberries in cool water and drain well. Using a strawberry stemmer, sharp paring knife or tomato corer, remove the stems. If you come across a hollow berry, set it aside for another use and replace it with a solid berry.

In a large bowl, combine the strawberries with the lemon juice, stirring gently to coat the berries.

In an 8-quart non-aluminum pan, alternately layer the strawberries and sugar. Cover and let stand 4 to 5 hours at room temperature.

At the end of that time, wash 9 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs.

Remove the cover from the berries. Over medium-low heat, gradually heat the strawberry mixture, stirring constantly and gently, until the sugar is dissolved. Stir in the butter. Increase the heat to medium-high and bring the mixture to a boil. Reduce the heat and boil gently for 10 minutes, stirring occasionally to prevent sticking.

Return the heat to medium-high. Bring the mixture to a full rolling boil, stirring constantly and gently. Stir in the entire contents of the pectin pouch. Return the mixture to a full rolling boil, stirring constantly, and boil for 1 minute. Remove the pan from the heat. Skim off any foam.

To prevent floating fruit, allow the preserves to cool 5 minutes before filling the jars. Gently stir the preserves to distribute the fruit. Ladle the preserves into 1 hot jar at a time, leaving 1/4-inch head space. Wipe jar rim with a clean damp cloth. Attach lid. Fill and close remaining jars.

Process the jars in a boiling-water canner for 10 minutes (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet).

-- Adapted from "Blue Ribbon Preserves" by Linda J. Amendt

 

 

CRISPY FRIED CREAM CHEESE

8 ounces Cream Cheese

3 cups Corn Chex(r) -- crushed

1/2 teaspoon Garlic Salt

1/4 cup Flour

1 Egg -- beaten

Oil -- hot, for frying

Preheat a deep fryer to 375 degrees F. Cut cream cheese in half horizontally. Cut each block into 1/2 inch cubes. Combine cereal and garlic salt. Dip cheese cubes in flour, then egg. Coat each cheese cube with cereal. Refrigerate until ready to fry. Just before serving, fry cheese cubes 20 - 30 seconds, or until golden brown. Drain on absorbent paper. Serve immediately. Makes about 80 cheese cubes. Source: "Grandma Great Owens" RF4RP

CURRIED TOMATO SAUCE

FOR SOFT-COOKED EGGS

Makes 4 servings

Pasteurized eggs are available at Trader Joe's and major supermarkets. Unless you use them, we would not recommend this recipe for people in a high-risk group for contracting food poisoning: the elderly, the very young, the chronically ill, pregnant women or others with a weakened immune system.

 

3 medium plum tomatoes

1 tablespoon vegetable oil or clarified butter

1 teaspoon whole black caraway seeds or 1/2 teaspoon black mustard seeds

3 tablespoons minced shallot

1 1/2-inch piece fresh, peeled ginger, grated fine

1 small garlic clove, minced

1 teaspoon curry powder

1/8 teaspoon ground cinnamon

1/2 teaspoon firmly packed brown sugar

1 teaspoon kosher salt

1 teaspoon seeded and minced fresh green chili

1 tablespoon unsalted butter

8 seasoned soft-cooked eggs (see accompanying recipe)

1 tablespoon chopped fresh cilantro

Fill a medium bowl with ice water and set aside. Mark a small X in base of each tomato with paring knife. Bring 5 cups water to a boil in a medium saucepan. Plunge into boiling water for 30 seconds to 1 minute. Remove immediately and plunge into cold water. Skins should slip off easily.

Halve tomatoes lengthwise, remove seeds and cut into 1/4-inch dice. Set aside.

Heat oil in a 10-inch nonstick skillet over medium-high heat. Add caraway seeds, and cook briefly until fragrant. Add shallots, and sauté until fragrant and translucent, 2 minutes. Stir in tomatoes, ginger, garlic, curry, cinnamon, brown sugar, salt and chili. Sauté until soft and fragrant, about 5 minutes. Remove from heat, and stir in butter.

Spoon tomatoes over eggs. Sprinkle eggs with cilantro, and serve at once

Soft Cooked Eggs

Makes 4 servings

Because of the possibility of salmonella in soft-cooked eggs, we would not recommend this recipe for people in a high-risk group for contracting food poisoning: the elderly, the very young, the chronically ill, pregnant women or others with a weakened immune system.

Pasteurized eggs are available at Trader Joe's and major supermarkets.

8 extra-large fresh eggs, very cold (see note)

4 slices homemade or fresh bakery bread

Softened butter for toast

Salt and freshly ground black pepper to taste

With oven rack in lowest position, heat oven to 200 degrees. Bring 10 cups water to a boil in heavy, covered 1-gallon Dutch oven. Remove lid and, using slotted spoon, lower eggs quickly into water, 2 at a time. Turn off heat and replace lid. Set timer for 10 minutes. For a firmer egg, leave eggs in water 2 more minutes.

Fill a gallon bowl with very cold water and set aside. Place 4 small bowls or wineglasses in oven to warm. Two minutes before eggs are done, toast bread and butter it. Tear toast into small pieces, and place in warm bowl. If using wineglasses, serve toast on side. When eggs are done, transfer them quickly with slotted spoon to bowl with cold water. After 5 seconds, remove eggs to a few thicknesses of paper towels.

With a small sharp knife, slice quickly through shell lengthwise. Let yolk drizzle from shell onto toast in bowl or into cocktail glass; scoop out white with spoon and top with rest of yolk. Repeat with remaining eggs, using 2 per serving. Sprinkle eggs with salt and pepper, and serve.

Note: If cooking fewer eggs, use less water in a smaller pot. Cooking time remains the same.

 

 

 

DESSERT GRATINATA

16 egg yolks

2 1/2 oz. corn starch

10 oz. granulated sugar

1 oz. vanilla

3 vanilla beans (split)

1 qt. heavy cream

8 oz. Marscapone

2 cups heavy cream

2 Tbs. powdered sugar

Combine egg yolks and corn starch in a mixing bowl, whip until pale yellow. Combine 1 qt. heavy cream, sugar, vanilla, and vanilla beans. Bring to a boil, then slowly pour cream mixture into eggs. Strain back into saucepan. Cook over medium-high heat, whipping constantly until mixture curdles.

Put marscapone in blender, pour mixture over marscapone in blender and blend slowly until smooth. Remove and chill.

Whip 2 cups heavy cream with powdered sugar and fold into custard.

DIVINE CHEESECAKE

 

crust:

1 cup Graham-cracker crumbs,

3 tbsp Sugar

1/4 tsp Cinnamon

3 tbsp Butter

filling:

3 pkg Cream cheese (8oz)each, at room temperature

2 tsp Grated fresh lemon peel

5 large Eggs

1 cup Sugar

1/4 tsp Salt

creamy topping:

1 1/2 cup Sour cream

2 tbsp Sugar

1/2 tsp Vanilla

1 can Cherry pie filling

CRUST: Lightly grease bottom and sides of a 9-inch spring-form pan. Mix

crumbs, sugar and cinnamon in a small bowl. Add butter, stir until blended.

Press evenly over bottom and 2 inches up the sides of prepared pan.

Refrigerate while preparing filling.

FILLING: Heat oven to 350'F. Beat cream cheese and lemon peel in large bowl

of electric mixer until smooth and creamy. Add eggs, sugar and salt and beat

until blended, scraping down sides of bowl occasionally. Once blended, beat

10 minutes or until mixture is smooth, creamy and pale. Pour into prepared

pan. Bake 50 minutes or until cake is set and top feels firm. Remove from

oven and let stand in pan on wire rack 20 minutes (cake will continue to set

and top may crack during cooling).

CREAMY TOPPING: With a wooden spoon beat sour cream, sugar and vanilla about 1 minute until smooth. Pour over cake and spread gently over surface.

Return to oven and bake 10 to 12 minutes until set. Cool in pan on wire

rack, then refrigerate until cold or up to 2 days. TO SERVE: Run knife

around cake to loosen. Remove pan sides. Cake can be frozen ( leave on pan

bottom), well wrapped, up to 1 month. Just before serving spoon pie filling

over top. Makes 18 servings.

 

FARMERS MARKET CORN SALAD

4 medium ears corn, husked

1/4 cup olive oil

2 large tomatoes, diced

1 small red onion, diced

2 Tbsp cider vinegar

1 Tbsp chopped fresh cilantro

2-1/2 tsp pepper sauce

1/4 tsp salt

lettuce leaves

Cut corn from cobs to make about 3 cups kernels. Heat oil in 12-inch skillet over medium-high heat. Add corn; cook until tender and bright yellow. Set aside to cool.

Meanwhile, combine tomatoes, red onion, vinegar, cilantro, pepper sauce and salt in medium bowl. Stir in corn until well mixed.

To serve, line platter with lettuce leaves; top with corn salad. Makes 6 servings.

FOUR ONION RISOTTO

Makes 6 to 8 servings

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 (divided)

1/2 cup goat cheese

Heat butter in a large, heavy saucepan over medium-high heat. Sauté leeks, onion, shallots and garlic until soft and translucent, 7 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 6 to 8 shallow bowls and garnish with remaining thyme.

-- From "The Figs Table" by Todd English

FRENCH FRIES FOR THE HOME COOK

Makes 4 servings

 

Peel 2 pounds of medium white potatoes (about 6). Cut into 3/8-inch-thick sticks or to a uniform size of your liking. Pour 21/2 cups of peanut oil into a 12-inch skillet. Add the potatoes to the cold oil. They should be packed tightly into a single layer, with a few sitting on top. The oil should almost cover them. (As potatoes fry and their moisture evaporates, they will eventually fit in a pan in a single layer.)

Turn heat to medium and fry until potatoes just start to turn pale golden. Jiggle the pan and move the potatoes around in the first 10 minutes of cooking, but then do not disturb them for the next 10 to 15 minutes because they are too fragile.

Once the potatoes have developed a pale gold shell, increase the heat to medium-high and fry, constantly moving them around to ensure even browning. When they are golden brown, transfer them to a wire rack set over a cookie sheet or jellyroll pan. Sprinkle with salt and serve immediately. -- From "CookSmart" by Pam Anderson

FRESH ORANGE DRESSING

1/2 cup dairy sour cream

1/2 tsp finely shredded orange peel

2 Tbsp orange juice

2 tsp sugar

1/2 tsp poppy seed

Additional orange juice as needed

In a small bowl stir first five ingredients together, adding additional juice, 1 teaspoon at a time, until desired consistency. Makes about 1/2 cup.

GRANNYS 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.

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).

GRILLED CHICKEN RICE SALAD

4 boneless, skinless chicken breast halves

1/2 teaspoon lemon pepper

2 1/2 cups cooked rice

1 Red Delicious apple -- chopped

4 ribs celery -- sliced

1/3 cup raisins

2 teaspoons lemon juice

1/2 cup mayonnaise

1/4 cup apple juice

Sprinkle chicken evenly with lemon pepper.

Grill chicken, covered with grill lid, over medium-high heat, 7 to 8 minutes each side or until done. Cool and coarsely chop.

Combine chicken, rice, and next 4 ingredients in a large bowl.

Stir together mayonnaise and apple juice; pour carefully over chicken mixture and toss gently. Cover and chill. Yield: 6 servings.

 

HOT HONEY GLAZED CHICKEN

1/2 cup honey

2 Tbsp fresh lime juice

2 Tbsp chopped parsley

1 Tbsp soy sauce

2 tsp minced jalapeño pepper

1 1/2 tsp minced garlic

4 boneless, skinless chicken breast halves.

Preheat broiler.

In a small bowl, whisk together honey, lime juice, parsley, soy, jalapeño pepper, and garlic.

Place chicken in a glass baking dish; pour half of marinade over chicken. Set aside for 5 minutes. Reserve remaining marinade. Remove chicken from marinade and place on a broiler pan that has been sprayed with non-stick cooking spray. Broil 4 inches from source of heat, turning and basting with reserved honey marinade, until chicken is cooked through, about 10 minutes.

Servings: 4.

HOW RESTAURANTS COOK SPAGHETTI

Cook spaghetti in hot boiling water with salt and oil for four minutes. Drain and rinse.

Put aside until you are ready to use (make it in the morning for evening use). Boil enough water to cover spaghetti. Pour boiling water onto spaghetti; stir. Let sit five minutes. Drain and serve -- hot, fresh and NOT sticky.

MATADORS DELIGHT

1 lb. ground beef

1 medium onion, chopped

1/2 cup water

3 Tbsp chili powder

1 1/2 tsp salt

1 tsp ground cumin

1/8 tsp ground black pepper

16 oz. refried beans

16 oz. taco sauce, divided

6 corn tortillas, divided

8 oz. sour cream

1 cup shredded Cheddar cheese

Cook ground beef in a large skillet until browned, stirring to crumble; drain well. Add chopped onion, water, chili powder, salt, cumin, and pepper to ground beef. Cook, uncovered, about 5 minutes, stirring occasionally. Remove skillet from heat; stir in refried beans, and set mixture aside.

Spread about 1/2 cup taco sauce in a greased 12 x 8 x 2-inch baking dish. Arrange 2 tortillas on top of sauce; cover with half of meat mixture, sour cream, and an additional 1/2 cup taco sauce. Arrange 2 additional tortillas on top of sauce; cover with an additional 1/2 cup taco sauce, the remaining meat mixture, and half the cheese. Arrange remaining tortillas, taco sauce, and cheese on top. Cover and bake at 350°F for 40 minutes. Let stand 5 minutes before serving. Yields 6 servings

MILLIONAIRE PIE I

 

1 tall can crushed pineapple well drained

1- 9 ounce container Cool Whip thawed

1 can condensed milk

1/4 cup lemon juice

Mix altogether. Pour into 9" graham cracker crust. Chill for several hours

before serving.

MILLIONAIRE PIE II

1 can Eagle brand milk

1/2 cup fresh lemon juice

12 oz cool whip

1 quart fresh strawberries

2 baked deep dish pie shells

Mix Eagle brand milk & lemon juice. Fold in cool whip & strawberries. Pour

into cooked pie shells. Refrigerate until well chilled before serving. You

may add strawberries on top of pie if desired.

MILLIONAIRE PIE III

8 oz. Package of cream cheese, softened

1/2 cup Sugar

8 oz. Can of crushed pineapple, undrained

1 cup Grated coconut

1 cup Chopped pecans

8 oz. Carton of whipped topping, thawed (OR 2 cups whipping cream, whipped

and sweetened with 3 tablespoons of sugar

Cream together the softened cream cheese and the sugar with an electric mixer, letting the mixer run for 3 or 4 minutes on high speed. Stir into the cream cheese mixture the crushed pineapple, coconut and pecans, and mix well.

Carefully fold in half of the whipped topping until filling is blended well. Reserve remaining half for top (see below). Pile the filling into a prepared crust, and chill for several hours. Millionaire Pie can be garnished with a dollop of the reserved whipped topping when served, or you can spread the remaining half of the topping over the whole pie and garnish with a sprinkling of chopped pecans. A third alternative is to fold both cups of whipped topping into the filling; this works quite well and makes for an even lighter texture, but allow more chilling time before serving if you go this route.

MILLIONAIRE PIE IV

1 cup flour

1 cup chopped pecans

1 stick melted butter

1 cup powdered sugar

1 ( 8 oz Pkg.) cream cheese

1 cup cool whip

1 small pkg. vanilla pudding

1 small pkg. chocolate pudding

1 large carton cool whip

heat oven to 350°F. combine flour, pecans and melted butter, press into

bottom of 9 x 13 inch pan bake 20 min. remove and let cool. then combine powdered sugar, cream cheese and 1 c cool whip. Spread over cooled crust. combine puddings and milk. beat until thick and spread over cream cheese mixture. top with cool whip, chill.

MILLIONAIRE PIE V

Makes 2- 9 inch pies

9 ounce container of Cool Whip

1 small can evaporated milk

1 small can of crushed pineapple (drained)

1/4 cup nuts

Mix all ingredients and pour into 2 9" pie shells. Cool in refrigerator until firm.

 

 

 

 

 

MILLIONAIRE PIE VI

1 can Fat-Free Sweetened Condensed Milk

6 Tbs lemon juice

1 large (20 oz) can crushed pineapple, drained

1/3 cup chopped pecans or walnuts

1 (8 oz) container fat-free non-dairy whipped topping

2 reduced-fat graham cracker pie crusts

Mix milk with lemon juice using wire whisk. Stir until thickened. Add pineapple & whipped topping. Mix well, then pour into 2 graham cracker pie shells. Sprinkle with chopped pecans. Chill for 1 hour. 8 servings

MILLIONAIRE PIE VII

2 cups powdered sugar, not sifted

1 stick soft butter or margarine (butter is better!)

1 egg

1/4 tsp. salt

1 tsp. vanilla

1 - 10" baked pie shell or graham cracker crust

1 cup whipping cream*

1 cup crushed pineapple (chopped finer in a blender and then

drained thoroughly)

1/2 cup chopped pecans or walnuts

Cream together the powdered sugar and butter. Add egg, salt and vanilla and

beat together at high speed for 10-15 minutes. Spread in bottom of pie shell and chill. Whip the cream until stiff. Blend in the drained pineapple and nuts. Spread over mixture in pie shell and chill again. This pie freezes well.

Note: You can use 8 - 10 oz. whipped topping instead of the whipping cream.

MISSION GRILLE CHICKEN WELLINGTON

2 cup chopped button mushrooms

2 cup chopped yellow onions

1 clove garlic, chopped

2 Tbsp olive oil to sauté vegetables

1 egg

1 cup chicken stock

1 1/2 cup bread crumbs

1/2 tsp onion powder

1/4 tsp ground nutmeg

1/2 tsp black pepper

1/4 tsp celery salt

1/4 tsp sage

4 chicken breast halves (6 ounces each), pounded to 1/2-inch thickness

1 package of puff pastry sheets, thawed, cut into 8 (5-inch)squares

1 egg, beaten to use as egg wash

Additional puff pastry and egg wash to garnish Wellingtons (optional)

In saucepan or skillet, sauté mushrooms, onions and garlic in oil until onions are translucent. Remove from heat and transfer to bowl. Add all remaining ingredients but chicken, pastry and egg for egg wash and mix well. Cool.

Place 1/4 cup stuffing on each breast and fold to encase stuffing in center. Place each breasts on 1 square of pastry. Brush egg wash around edge of pastry then put second square of pastry over chicken and pinch edges to seal. If desired, decorate tops of Wellingtons with additional puff pastry that has been cut into thin strips. Brush strips with additional egg wash.

Preheat oven to 375°F. Line sheet pan with parchment paper and lightly oil paper. Place Wellingtons on paper and bake in preheated oven 30 to 35 minutes or to an internal temperature of 165°F. Makes 4 servings.

MUSTARD AND CHIVE GARNISH

WITH ASPARAGUS

Makes 4 servings

Pasteurized eggs are available at Trader Joe's and major supermarkets. Unless you use them, we would not recommend this recipe for people in a high-risk group for contracting food poisoning: the elderly, the very young, the chronically ill, pregnant women or others with a weakened immune system.

 

Kosher salt

8 slender asparagus spears, sliced on diagonal in 1-inch lengths

2 tablespoons unsalted butter, softened

1/2 teaspoon grainy mustard

4 teaspoons minced fresh chives

1/4 teaspoon freshly ground black pepper

4 slices good-quality bread, toasted

8 seasoned soft-cooked eggs (see accompanying recipe)

2 teaspoons cognac or brandy

Fill a medium bowl with ice water and set aside. Bring 5 cups water to boil in medium saucepan. Add 2 teaspoons kosher salt and asparagus. Cook until tender, 3 to 4 minutes. Using slotted spoon, transfer asparagus to ice water very briefly, remove and dry on paper towels. Set aside.

Combine butter, mustard, chives, pepper and a pinch of kosher salt in small bowl, and mix with fork until light and fluffy. Scrape butter onto 6-inch square of plastic wrap, roll tightly into log about 1 inch in diameter and refrigerate until firm. Thirty minutes before serving, remove butter from refrigerator, slice into 4 medallions, cover lightly and set aside.

Warm blanched asparagus pieces briefly in hot water. Place hot torn toast in 4 small bowls. Drain asparagus, and sprinkle over toast.

To assemble, place 2 eggs on top of toast in bowls (or in 4 cocktail glasses, with toast on the side). Splash with cognac. Drop butter medallions onto each portion and serve.

Soft Cooked Eggs

Makes 4 servings

Because of the possibility of salmonella in soft-cooked eggs, we would not recommend this recipe for people in a high-risk group for contracting food poisoning: the elderly, the very young, the chronically ill, pregnant women or others with a weakened immune system.

 

Pasteurized eggs are available at Trader Joe's.

8 extra-large fresh eggs, very cold (see note)

4 slices homemade or fresh bakery bread

Softened butter for toast

Salt and freshly ground black pepper to taste

With oven rack in lowest position, heat oven to 200 degrees. Bring 10 cups water to a boil in heavy, covered 1-gallon Dutch oven. Remove lid and, using slotted spoon, lower eggs quickly into water, 2 at a time. Turn off heat and replace lid. Set timer for 10 minutes. For a firmer egg, leave eggs in water 2 more minutes.

Fill a gallon bowl with very cold water and set aside. Place 4 small bowls or wineglasses in oven to warm. Two minutes before eggs are done, toast bread and butter it. Tear toast into small pieces, and place in warm bowl. If using wineglasses, serve toast on side. When eggs are done, transfer them quickly with slotted spoon to bowl with cold water. After 5 seconds, remove eggs to a few thicknesses of paper towels.

With a small sharp knife, slice quickly through shell lengthwise. Let yolk drizzle from shell onto toast in bowl or into cocktail glass; scoop out white with spoon and top with rest of yolk. Repeat with remaining eggs, using 2 per serving. Sprinkle eggs with salt and pepper, and serve.

Note: If cooking fewer eggs, use less water in a smaller pot. Cooking time remains the same.

NO BAKE COOKIES

4 tablespoon cocoa

2 cup sugar

1/2 cup milk

1 stick oleo

1/2 cup peanut butter

3 cup oatmeal

Combine cocoa, sugar, milk, and oleo in a sauce pan. Bring to a boil. Boil for one minute. Remove from heat and add peanut butter. Stir until dissolved. Add oatmeal and stir. Spoon into small mounds on waxed paper. Yield 3 dozen.

OLDER ISN'T WISER

WHEN IT COMES TO CANNING

06/04/02, Portland Oregonian FOODday

With local strawberries in season, can cucumbers, corn, beans and peaches be far behind? If you plan to make pickles, can vegetables or make jam, it's time to take stock of canning supplies and update your preserving information.

Home canning is not complicated. It's a simple procedure of applying heat to food in a closed jar to interrupt the natural decaying that would otherwise take place. Unless you're making freezer jam, this requires heat processing.

 

Before you get started, check out your canning information. If it predates 1988, the year the U.S. Department of Agriculture updated its home-canning guidelines based on safety and quality, it's likely outdated.

Current information:

Call or visit your county's State University Extension Service for canning, freezing and pickling bulletins, which are available for a small fee.

The 32nd edition of Ball Blue Book Guide to Home Canning, Freezing and Dehydration has the latest USDA recommendations. It's available at selected stores or at Bi-Mart, or you can order online at www.homecanning.com. You can also get a copy by calling 800-392-2575 from 4:30 a.m. to 1:30 p.m. Monday through Friday. Cost is $5.95, which includes shipping and handling.

Supplies: If you have pectin left over from last year, check the expiration date. If it's past the date, your jams or jellies may not set up.

Inspect the jars you have on hand. They should have no cracks or nicks in the rims, which can cause food to spoil because the jars won't seal properly. Also, be sure you have enough jars for the task, and enough screw bands that are rust-free. Screw bands can be reused, but the flat lids cannot. If you have leftover lids, don't use them if they are stuck together because some of the sealing compound may have come off. Before every use, check the rack, weights, vents and gasket on the canner. Make sure the vents are clear and the gasket is in place.

Dial gauge testing: The USDA recommends testing dial gauges on pressure canners before each year's use. They should be replaced if they read high by more than 1 pound at 5, 10 or 15 pounds of pressure. Low readings cause over-processing and may indicate that the accuracy of the gauge is unpredictable.

Check with your county extension service for places to have your gauge checked.

[] Spike notes: It has come to my attention that many of our fruits have been hybridized so much that they no longer have the acid content that they used to have. That acid content is needed in canning with boiling water bath, and for making jams, jellies, and preserves. I buy lemons (not Meyer lemons, which

have little acid) and put lemon juice into almost everything. Lemon juice that is

sufficiently acidic can be purchased at the supermarket, and it does not require

the juicing effort. A tablespoonful to a quart is enough. I use it when canning

tomatoes and applesauce, as well. []

Preserving questions: Hours of operation are listed in Pacific Daylight Time; phone lines are open Monday through Friday unless otherwise noted.

Certo, Sure-Jell, MCP and Slim Set: 800-437-3284; 6 a.m. to 6 p.m.; www.kraftfoods.com liquid and powdered pectin (Kraft Foods)

Ball and Kerr Consumer Line: 800-240-3340; 5:30 a.m. to 1:30 p.m.; www.homecanning.com lids and jars, fruit pectin, pickle-making products, salsa mix and Fruit Fresh.

Again, the county extension service of your State University will have advice

available.

In Portland, Oregon, the FOODday Hot Line: 503-221-8544; 1 to 4 p.m. Monday, Tuesday and Wednesday

ONION RELISH

Makes 12 servings

1 pound sweet onions (Vidalia or Walla Walla onions)

2 tablespoons olive oil

1 teaspoon coarse sea salt or kosher salt

Juice and grated zest of 2 limes

12 fresh mint leaves, chopped

Peel onions and cut into 1/3-inch-thick slices. Arrange on a platter or in a large shallow bowl. Drizzle with olive oil and sprinkle with salt.

Squeeze juice from limes and sprinkle over onions. Sprinkle with zest and mint. Let rest 10 minutes before serving. Serve as an accompaniment to grilled meat.

PASTA WITH BUTTERNUT SQUASH AND ROSEMARY

4-6 servings

1/4 cup plus 2 tablespoons olive oil

1 chopped onion

1 cup finely chopped celery

1 teaspoon minced fresh rosemary or 1/2 teaspoon dried

3 1/4 cups 1/3-inch pieces peeled butternut squash

8 oz. plum tomatoes, peeled, seeded, chopped

1/2 cup water

2 1/2 oz. 1/4-inch thick prosciutto slices, finely chopped

2 tablespoons chopped fresh parsley

12 oz. conchigli (medium pasta shells)

3/4 cup freshly grated Parmesan cheese

Heat 1/4 cup oil in heavy large skillet over medium heat. Add onion, celery and rosemary and sauté until vegetables are tender, about 10 minutes. Add squash, tomatoes an 1/2 cup water. Bring to boil. Reduce heat to medium-low. Cover and simmer until squash is tender, about 20 minutes. Stir in prosciutto and parsley.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to same pot.

Add 2 tablespoons oil, squash mixture and 1/2 cup Parmesan to pasta; toss. Season with salt and pepper. Transfer to bowl. Sprinkle with 1/4 cup Parmesan.

PINEAPPLE UPSIDE DOWN CAKE

Recipe from Jiffy cake mix box. Heat oven to 350º

1/4 cup margarine

1/2 cup brown sugar

4 pineapple slices

maraschino cherries

1 small pkg. yellow cake mix (one layer such as Jiffy mix)

Melt margarine in 8" x 8" x 2" pan or 9" round pan. Sprinkle brown sugar over margarine. Arrange pineapple slices with cherries in center of slices over brown sugar in pan. Prepare cake mix as directed on box substituting pineapple juice for liquid. Pour batter over pineapple brown sugar mixture in pan. Bake 35 to 40 minutes. Cool cake 5 minutes in pan before inverting over serving plate. Let stand 1 minute before removing pan. Serve warm with whipped cream.

PINEAPPLE UPSIDE DOWN CAKE

1 1/2 sticks margarine

2 cups light brown sugar, packed

Pineapple & juice

3 eggs

1 cups sugar

1 tsp. vanilla

1 1/2 cups flour

2 tsp. baking powder

1/4 tsp. salt

Use 9 or 10 inch iron skillet or round pan. Melt margarine over low heat in skillet. Remove from heat, add brown sugar. Mix together 8 slices of pineapple or 2 cups crushed pineapple (drained). Pour evenly over margarine and sugar. Separate eggs in large bowl. Beat yolks until light and smooth. Add sugar with 1/2 cup pineapple juice and vanilla. Beat until sugar is well dissolved. Sift flour, baking powder and salt. Mix well. Beat egg whites until stiff then fold into the above mixture. Pour onto the margarine, sugar and pineapple mixture. Bake at 350 degrees for 35 to 45 minutes. Let cool for 10 minutes, put plate over skillet or pan and dump upside down.

QUICK PASTA SAUCE

1 cup onion

2 cloves garlic

2 Tbsp olive oil

28 oz. canned crushed tomatoes in puree

6 oz. canned tomato paste

1 cup water or Chianti

1 Tbsp Italian seasoning mix

4 oz. Parmesan cheese

In 3- or 4-quart saucepan over medium-high heat, cook chopped onion and minced garlic in olive oil. Sauté until onions are transparent and slightly browned. Add crushed tomatoes, tomato paste and water or Chianti. Stir to mix well, bring to light boil then reduce heat to simmer. Cook about 10 minutes. Add Italian seasoning and freshly grated Parmesan cheese; mix well and simmer about 5 minutes. Serve over pasta. Makes 4 servings.

 

 

 

RED FRUIT GRATIN

Makes 8 servings

The sweetest, ripest fruits of summer are quickly combined in this easy gratin. You can use a butane torch or the broiler of your oven to caramelize the topping. However, if you use the broiler, be sure to chill the gratin first.

 

1 pound fresh sweet cherries, (Bing cherries), pitted and halved (2 1/2 cups)

4 cups fresh strawberries, hulled and sliced

4 cups fresh raspberries

12 tablespoons granulated sugar (divided)

2 tablespoons kirsch or other cherry brandy, or fresh orange juice

2 cups creme fraiche (see note)

1 teaspoon vanilla

In a large bowl, combine the cherries, strawberries and raspberries, and toss with the 3 tablespoons sugar and the brandy or juice. Spoon the fruit into a large (about 21/2 quart) gratin dish or shallow heat-proof casserole.

In a small bowl, stir the creme fraiche, vanilla and 3 tablespoons of the sugar together. Spread the mixture over the fruit in an even layer. Chill 1 hour and up to 3 hours until very cold.

Just before serving, sprinkle gratin with the remaining 6 tablespoons sugar. Use a mini-propane or butane blowtorch to caramelize the sugar on top of the cream and serve immediately. Or, place under a preheated broiler 2 inches from the heat source and cook until sugar is browned and bubbly, about 2 minutes. Serve immediately.

Note: Although you can purchase creme fraiche, you can also make your own by combining 2 cups whipping cream and 1/4 cup buttermilk in a glass container. Cover and let stand at room temperature (about 70 degrees) from 8 to 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days. Adapted from "Simple French Desserts" by Jill O'Connor

RHUBARB AND STRAWBERRY PUREE

Makes about 4 cups

You'll find plenty of recipes for rhubarb puree. But this is one is perfected. Not too sweet, not too tart, it has a velvety texture and tastes marvelous over ice cream, under pound-cake and layered in parfaits.

1 1/2 pounds rhubarb chunks, cut into 1-inch pieces (for 6 cups)

1 pound fresh strawberries, washed, hulled and coarsely mashed or sliced (for

about 2 cups

1 cup granulated sugar

1/2 cup pineapple juice

Combine rhubarb, strawberries, sugar and pineapple juice in a large non-aluminum pot. Bring to a boil over medium-high heat, reduce to medium-low and simmer until thickened, about 25 to 35 minutes, stirring occasionally to prevent scorching. Let mixture cool, then puree in batches in food processor until very smooth. Spoon into freezer containers and freeze, allowing about 1-inch head space.

SALMON SALAD

2 large cans salmon, boned and drained

4 boiled eggs

1/2 cup chopped celery

1/3 cup chopped sweet pickle

2-3 Tbsp chopped Vidalia onion

1/2 cup mayonnaise

Mix all ingredients together and serve as you would tuna salad.

SOFT COOKED EGGS

Makes 4 servings

Because of the possibility of salmonella in soft-cooked eggs, we would not recommend this recipe for people in a high-risk group for contracting food poisoning: the elderly, the very young, the chronically ill, pregnant women or others with a weakened immune system.

Pasteurized eggs are available at Trader Joe's and major supermarkets.

8 extra-large fresh eggs, very cold (see note)

4 slices homemade or fresh bakery bread

Softened butter for toast

Salt and freshly ground black pepper to taste

With oven rack in lowest position, heat oven to 200 degrees. Bring 10 cups water to a boil in heavy, covered 1-gallon Dutch oven. Remove lid and, using slotted spoon, lower eggs quickly into water, 2 at a time. Turn off heat and replace lid. Set timer for 10 minutes. For a firmer egg, leave eggs in water 2 more minutes.

Fill a gallon bowl with very cold water and set aside. Place 4 small bowls or wineglasses in oven to warm. Two minutes before eggs are done, toast bread and butter it. Tear toast into small pieces, and place in warm bowl. If using wineglasses, serve toast on side. When eggs are done, transfer them quickly with slotted spoon to bowl with cold water. After 5 seconds, remove eggs to a few thicknesses of paper towels.

With a small sharp knife, slice quickly through shell lengthwise. Let yolk drizzle from shell onto toast in bowl or into cocktail glass; scoop out white with spoon and top with rest of yolk. Repeat with remaining eggs, using 2 per serving. Sprinkle eggs with salt and pepper, and serve.

Note: If cooking fewer eggs, use less water in a smaller pot. Cooking time remains the same.

SOURDOUGH ENGLISH MUFFINS

Makes 12 muffins

1/2 cup sourdough starter (see accompanying recipe)

1 cup milk

2 3/4 cups unsifted all-purpose flour (divided)

1 tablespoon granulated sugar

3/4 teaspoon salt

1/2 teaspoon baking soda

About 3 tablespoons cornmeal In a large mixing bowl, combine starter, milk and 2 cups of the flour; mix together with a large spoon, cover loosely and set aside at room temperature for about 8 hours or overnight.

Mix 1/2 cup flour, sugar, salt and baking soda; sprinkle over dough; thoroughly mix in. Turn this very stiff dough out onto a board floured with remaining 1/4 cup flour; knead for 2 to 3 minutes or until no longer sticky, adding flour if necessary.

Roll dough out to a 3/4-inch thickness. Use a 3-inch cutter (we used a tuna can, 7-ounce size, with ends removed) to cut out 12 muffins. Place muffins 1 inch apart on a baking sheet or wax paper that has been sprinkled with cornmeal. Sprinkle more cornmeal over top. Cover with a cloth or wax paper; set aside in a warm place to rise, about 45 minutes.

Bake on a lightly greased electric griddle set at 275 degrees, or in a frying pan over medium heat, for 8 to 10 minutes per side, turning once. Serve warm from the griddle, or split and toast.

Refrigerator variation: Follow directions above until you have muffins on baking sheet and covered. Leave at room temperature about 30 minutes, then refrigerate for about 8 hours or overnight. Bake in the morning as directed, adding 2 minutes to baking time per side.

FOOLPROOF SOURDOUGH STARTER

Makes approximately 4 1/2 cups

1 tablespoon or 1 package active dry yeast

2 1/2 cups warm water (105 to 115 degrees F; divided)

2 1/2 cups unbleached or all-purpose flour

In a large bowl or a 4- to 6-cup plastic pitcher, add the yeast and 1/2 cup warm water and stir to dissolve. Add the remaining 2 cups warm water and the all-purpose flour and mix well. Cover with a cloth (the starter needs air and should be loosely covered). Place in warm place free of drafts and let it ferment 3 to 5 days. Stir mixture several times each day. The mixture will become bubbly and expand.

At this point, starter should be refrigerated with a lid that has an air vent or hole in it.

Remove starter as needed for recipe. After using the starter, replace with equal amounts of both flour and water and let stand at room temperature overnight. Return to refrigerator the next day.

If you don't use your starter within a month, you'll need to freshen it by adding at least 1/2 cup water and 1/2 cup all-purpose flour.

To substitute starter for yeast: For 1 package yeast use 2 cups starter. Decrease liquids in recipe by 13/4 cups and the flour by 1 cup. If milk is the reduced ingredient, stir in dry milk to make equivalent milk amount. For example: 1/3 cup dry milk makes 1 cup liquid milk. No other changes are necessary.

SOUTHERN STYLE CHICKEN SALAD

water or chicken stock

2 whole skinless, boneless chicken breasts

1/4 cup diced celery

1/2 cup mayonnaise

1/4 cup sour cream

4 Tbsp chopped pecans

salt and freshly ground white pepper

dash hot pepper sauce

Bring water or chicken stock to a simmer in a large pot. Drop in chicken breasts one by one so they don't clump. Poach until cooked through and no longer pink in the middle. Remove chicken and cool. Save stock for another use.

Chill chicken, then cut into cubes. (Chilling first makes chicken easier to handle and keeps cubes neater.) Mix with remaining ingredients. Season to taste with salt, ground white pepper and hot pepper sauce.

Serve on a croissant or scoop on a tossed salad. Serves 6.

 

 

 

 

SPAGHETTI A LA LIVORNO

A favorite recipe from Vicki, an old friend.

10-30 garlic cloves sliced not too thin

1 or more HOT chili peppers

4 tablespoons to 1/4 cup or more olive oil

On a very low heat, sauté garlic in olive oil. Don't let the garlic brown -- just sauté until the oil becomes imbued with the garlic flavor. Let it take its time. Add the chili peppers about halfway through.

Cook spaghetti, drain, but don't rinse. Save 1/4 cup of liquid. Add hot drained spaghetti to oil mixture. Stir over heat for a few minutes, until it is really hot. Add salt and lots of fresh ground black pepper and fresh chopped basil if you have some available. You can add grated cheese. If it gets too dried out while heating, add water from spaghetti as needed.

SPAGHETTI NEAPOLETANA

7 tablespoons olive oil

1 onion peeled and chopped

3 1/2 cups chopped tomatoes

1 tablespoon chopped basil (fresh)

salt and pepper

14 oz. Spaghetti

Heat the oil in a pan. Add onion. Fry gently for 5 minutes. Add tomatoes, basil and salt and pepper to taste. Cook gently for 30 minutes. Meanwhile, cook spaghetti in plenty of boiling salted water until al dente. Drain thoroughly and pile into a warmed serving dish. Pour the sauce over the top and serve immediately. Makes 4 servings.

SPUDNUTS

1 quart Milk

1 cup Sugar

1 cup Shortening

1 teaspoon Baking Soda

1 tablespoon Vanilla

1 teaspoon Baking Powder

1 cup Potatoes, mashed

2 packages Active Dry Yeast

1 cup Water, warm -- from cooking potatoes

4 Eggs

1 teaspoon Salt

12 cups Flour -- approximately

Scald the milk, sugar & shortening. When cool, add soda, vanilla, baking powder, potatoes, yeast that has been dissolved in potato water. Mix and let rise until foamy, about 30 minutes. Add well beaten eggs, salt and flour. Let rise until double in bulk. Roll out, cut and let rise. Fry in hot shortening. Sugar or glaze. This recipe also makes good sweet rolls.

Source: "Yesterday's Today's Tomorrow's Cooking- Berea Lutheran Church Chappell NE 1887-1977, Marguerite Fornander " RF4RP

STRAWBERRY GARLIC VINAIGRETTE

Makes 3 cups

Jimella Lucas writes that this recipe was created in honor of James Beard for a tribute dinner in help in Portland in 1985. She says that the strawberries should be very ripe, "perhaps riper even than you would ordinarily eat."

2 tablespoons walnuts

10 cloves garlic

2 sliced green onions

1 tablespoon chopped fresh parsley

1 tablespoon Dijon mustard

Salt and freshly ground pepper

Strained juice of 2 lemons

1 cup washed, sliced very ripe strawberries

3 to 4 tablespoons red wine vinegar, or to taste

1 cup olive oil

1 cup vegetable oil

1 egg (see note)

In food processor or blender, blend thoroughly the walnuts, garlic, green onions, parsley, mustard, a pinch of salt, 3 grinds of pepper, lemon juice, strawberries and 3 tablespoons vinegar. Taste and add additional vinegar, if desired. With machine running, add olive oil and vegetable oil. Finally, add egg to smooth out texture.

Note: Because of the possibility of salmonella bacteria in uncooked eggs, FOODday recommends using pasteurized eggs, which are available at Trader Joe's markets and major supermarkets.

From "Bay and Ocean Cookbook: Ark Restaurant Cuisine" by Jimella Lucas and Nanci Main

 

 

 

STRAWBERRY MARMALADE

Makes about 8 half pints

2 medium oranges

1 lemon

3/4 cup water (divided)

31/2 cups crushed strawberries (about 1 quart whole berries)

2 tablespoons strained fresh lemon juice (1 small lemon)

1/2 teaspoon butter

7 cups granulated sugar

1 3-ounce pouch liquid pectin

Wash 8 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs.

Using a zester, remove only the outer colored peel of the oranges and lemon. Or, with a sharp paring knife, thinly slice off the zest, then cut into fine strips. Peel the fruit, removing all of the white pith. Separate the orange and lemon segments from the white membrane and remove any seeds. Discard the membrane. Chop the fruit and set aside.

In a small bowl, combine the orange and lemon peels and 1/4 cup of the water. Let soak for 10 minutes. Drain the peel and discard the water.

In an 8-quart non-aluminum pan, combine the drained peel, chopped oranges and lemon and the remaining 1/2 cup of water. Over medium heat, bring the mixture to a boil. Reduce the heat, cover and simmer for 15 minutes.

Add the strawberries, lemon juice and butter to the citrus mixture. Gradually stir in the sugar. Heat, stirring constantly, until the sugar is completely dissolved.

Increase the heat to medium-high. Bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of the pectin pouch. Return the mixture to a full rolling boil, stirring constantly. Boil, stirring constantly, for 1 minute. Remove the pan from the heat. Skim off any foam.

To prevent floating fruit, allow the marmalade to cool 5 minutes before filling the jars. Gently stir the marmalade to distribute the fruit.

Ladle the hot marmalade into 1 hot jar at a time, leaving 1/4-inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars.

Process in a boiling-water canner for 10 minutes (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet).

-- Adapted from "Blue Ribbon Preserves" by Linda J. Amendt

STRAWBERRY MOJITO

Makes 1 drink

This tall cooler lends a sophisticated touch to the evening -- and the berry season.

1 tablespoon granulated or superfine sugar

4 fresh strawberries (divided)

Fresh mint sprigs

Soda water

1/2 lime

1 1/2 ounces light rum (3 tablespoons)

Put ice in a tall (10- to 12-ounce) chilled glass, mix the sugar with 3 strawberries, 5 mint leaves and a splash of soda water, then lightly muddle (crush together) with the back of a spoon until the sugar dissolves and you smell the mint.

Squeeze juice from the half lime into the glass, add rum, stir and fill glass with ice. Top off drink with soda water. Garnish drink with the remaining strawberry and a sprig of mint.

STRAWBERRY PRESERVES SUPREME

(With Added Pectin) Makes about 9 half pints

This beautiful soft spread earned its creator, Linda J. Amendt, author of "Blue Ribbon Preserves," 12 blue ribbons at fairs across the country. These preserves are best when made at the peak of strawberry season, when the berries have developed their fullest flavor. A tomato corer is the perfect tool for removing the strawberry stems if you don't have a strawberry stemmer in your gadget drawer. 9 cups small, whole, unblemished ripe strawberries

1/4 cup strained fresh lemon juice (1 large, juicy lemon)

8 cups granulated sugar

1/2 teaspoon butter

1 3-ounce pouch liquid pectin

Gently rinse the strawberries in cool water and drain well. Using a strawberry stemmer, sharp paring knife or tomato corer, remove the stems. If you come across a hollow berry, set it aside for another use and replace it with a solid berry.

In a large bowl, combine the strawberries with the lemon juice, stirring gently to coat the berries.

In an 8-quart non-aluminum pan, alternately layer the strawberries and sugar. Cover and let stand 4 to 5 hours at room temperature. At the end of that time, wash 9 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs.

Remove the cover from the berries. Over medium-low heat, gradually heat the strawberry mixture, stirring constantly and gently, until the sugar is dissolved. Stir in the butter. Increase the heat to medium-high and bring the mixture to a boil. Reduce the heat and boil gently for 10 minutes, stirring occasionally to prevent sticking.

Return the heat to medium-high. Bring the mixture to a full rolling boil, stirring constantly and gently. Stir in the entire contents of the pectin pouch. Return the mixture to a full rolling boil, stirring constantly, and boil for 1 minute. Remove the pan from the heat. Skim off any foam.

To prevent floating fruit, allow the preserves to cool 5 minutes before filling the jars. Gently stir the preserves to distribute the fruit. Ladle the preserves into 1 hot jar at a time, leaving 1/4-inch head space. Wipe jar rim with a clean damp cloth. Attach lid. Fill and close remaining jars.

Process the jars in a boiling-water canner for 10 minutes (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet).

-- Adapted from "Blue Ribbon Preserves" by Linda J. Amendt

SWEET ONION PIZZA

Makes one 12-inch pizza

1 12-inch prebaked pizza shell

1 pound sweet onions (Vidalia or Walla Walla), halved and sliced thin

2 1/2 tablespoons olive oil

1/4 cup oil-packed sun-dried tomatoes, chopped

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1/2 teaspoon dried basil

Salt, pepper

3 tablespoons grated parmesan cheese

Preheat oven to 425 degrees. 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 about 10 minutes, or until top begins to brown. Portland Oregonian

 

 

 

 

 

TUNA MAIN DISH SALAD

CHERI SWOBODA , Portland Oregonian

FOODday editor Chris Christensen came up with this salad when she worked late one night and arrived home hungry and too tired to cook. Now the ingredients are always in her pantry.

Served with a poppy-seed Kaiser roll from Pearl Bakery and a glass of chardonnay or sauvignon blanc, it has become one of her favorite after-work meals, especially during warm-weather months.

 

The chewy roll and the crunchy salad fixings demand that you eat slowly and savor the salad's fresh, bright flavors. That's what makes it so satisfying, she says.

PANTRY TUNA SALAD

Makes 2 main-dish servings

2 6-ounce cans oil-packed tuna, undrained (preferably an imported tuna from a

specialty market or maybe that which comes in a jar for $20.00)

2 cups washed greens (arugula, watercress, miner's lettuce or other)

4 large green onions (white and part of the green), diced

8 to 10 large peperoncini peppers, drained and coarsely sliced

2 8 3/4-ounce cans garbanzo beans, drained, rinsed and kept separate

6 large fresh mint leaves, finely chopped

1 large, juicy lemon

Salt and freshly ground pepper to taste

3 hard-cooked eggs, quartered

You will need 2 large bowls. Empty 1 can of tuna, with oil, in each bowl. Divide the greens, onions, peppers, garbanzo beans and mint between the bowls, and dress each bowl with the juice of half the lemon. Add salt and pepper to taste and toss ingredients; check for seasonings. Divide the quartered eggs between the bowls and lightly season them. Serve the salads with rolls, butter and a glass of white wine.

WARM CABBAGE SALAD

from ZINC BISTROT, Portland, Oregon

This recipe was created by chef Carrie Cole. Makes 4 servings

1 head savoy cabbage

1/4 pound slab bacon

1 tablespoon whole-grain mustard

2 tablespoons sherry vinegar

1/4 cup vegetable oil

Salt and black pepper to taste

Halve the cabbage and cut into thin slices (julienne). Set aside. Dice the bacon into 1/2-inch cubes. Cook the bacon in a skillet over medium-high heat until crisp. Remove bacon to drain on paper towels and reserve drippings.

Whisk together the mustard and vinegar in a small bowl. Slowly drizzle in the oil while whisking. Set dressing aside.

In a large skillet or sauté pan, heat 2 tablespoons of bacon drippings over medium-high heat. Add the cabbage and toss to coat. Add the bacon and continue to toss until the cabbage is wilted.

Drizzle 2 or 3 tablespoons of dressing over the wilted cabbage and season to taste with salt and pepper. Toss well. Divide among 4 salad plates and serve warm.

Portland Oregonian

WILDWOOD RESTAURANTS RAZOR CLAMS

Makes 3 appetizer servings or 2 main-course servings

Chef de cuisine Adam Sappington says the secret is buttermilk. The razor clams are marinated in buttermilk to tenderize them before cooking. Sappington and Wildwood owner and executive chef Cory Schreiber were happy to share the secret of these tender morsels.

6 razor clams

Meat tenderizer

2 cups buttermilk (this is the secret for lovely, tender razor clams)

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 cup all-purpose flour

1/2 cup fresh toasted bread crumbs

1/2 cup uncooked polenta (corn grits)

1/2 cup cornmeal

Vegetable oil for deep-frying

Tartar sauce

Sprinkle the neck of the razor clams with meat tenderizer and pound with a meat mallet 4 or 5 times.

In a flat dish, stir together the buttermilk, salt and pepper. Lay the clams in the buttermilk and refrigerate for several hours. In a flat dish, stir together the flour, bread crumbs, polenta and cornmeal. Lift the clams out of the buttermilk and let excess milk drain off. Dredge the clams in the flour mixture and lay on a wire rack to dry for a few minutes.

Preheat the oil in a deep pot or wok to 375 degrees F. When the oil is hot, fry the clams, 2 at a time, for 1 minute. Lift from the hot oil with a slotted spoon and drain on paper towels. Let oil reheat for a minute or 2 before adding more clams. Serve hot with tartar sauce. Portland Oregonian

 

SHALOM FROM SPIKE & JAMIE



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