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).

 

ACHIN FOR BACON

APRICOT GLAZED CHICKEN BREASTS

APRICOT STREUSEL BARS

BACON WRAPPED HALIBUT

BAKED ZUCCHINI EGGPLANT AND TOMATOES

BAKED ZUCCHINI WITH TOMATOES

BALSAMIC GLAZED SAUSAGE

BLACK BEAN GAZPACHO

BLUEBERRY GRUNT

BROWN SUGAR DIJON GLAZE

CARROT CAKE

CARROT ZUCCHINI AND POTATO SHREDS

CHICKEN CASABLANCA

CHILI BACON

CHILI

CHOCOLATE LASAGNA

CREAMY GROUND BEEF CASSEROLE

CRUNCHY CELERY RELISH

CRUNCHY CHICKEN SALAD

CUCUMBER SALAD

CUCUMBERS AND ONIONS

DUMPLINGS MADE FROM COOKED POTATOES

DUMPLINGS WITH TOMATOES AND ZUCCHINI

FETTUCCINE CARBONARA

FRUITED SHRIMP SALAD

GAISBURGER MARSCH

GERMAN VEGETABLE SALAD

GREEK SPINACH AND RICE

GRILLED ENGLISH CHEDDAR SANDWICH

GRILLED MUSHROOM PACKETS

GRILLED SALMON WITH LEMON AND THYME

GRILLED STURGEON WITH BRAISED LENTIL

GRILLED STURGEON WITH MELTED LEEKS

GRILLED VEGETABLE PLATTER

HOT ARTICHOKE SPINACH DIP

LYONNAISE POTATOES

MAPLE SWEET POTATOES

MAUI BURGERS

MIMOSA EGGS

MOCK KISHKE I

MOROCCAN CHICKEN PIE

PAGOGI

PASSOVER KISHKA

PEAR CAKE

PERFECT PEANUT BUTTER BROWNIES

PINA COLADA CHEESECAKE

POTATO GNOCCHI WITH SMOKED STURGEON

PUFF PASTRY STUFF

RED CABBAGE IN RING OF BAKED FISH

RUM RAISIN ZUCCHINI BREAD

SAUSAGE AND CABBAGE DINNER

SHERRY STEAMED CHICKEN WITH ONIONS

SOUTH OF THE BORDER ZUCCHINI

SPICED LEEKS

SPIEDINI

SPINACH AND FINGERLING POTATO SALAD

SWEET and SOUR YAMS

TOMATO PRESERVES

TUNA SUNSHINE SALAD

YEASTED SUGAR CAKE

ZUCCHINI SOUP

ZUCCHINI TORTE

 

ACHIN FOR BACON

June 5, 2002 Posted: 08:35:07 AM PDT

By KRISTIN EDDY, CHICAGO TRIBUNE

Pork belly futures are looking pretty terrific. Oh, who knows how they're doing on the commodities market; the really bright future is in the popular craving for bacon.

You can see it not only in your own kitchen and in high-end restaurants but in the variety of old-fashioned, smokehouse-style bacons now in specialty food markets. Our craving for the tasty strips is based strictly on taste; it doesn't get any nods for its health benefits.

Compare bacon with its classic sidekick, eggs -- which got a reprieve from the nutrition community when research showed that eating a couple each week was fine. Even chocolate has gotten good marks lately for its alleged anti-oxidant benefits.

Bacon, on the other hand, is strictly an indulgence, with enough obvious fat that the eater can't begin to pretend that it's good for him. But hey, who cares? If loving it is wrong, plenty of Americans don't want to be right, seeing as how the National Pork Board reports that bacon sales increased 45 percent from 1999 to 2000, the latest figures available.

The majority of those sales are for the more common breakfast strips, which turn up in diner breakfasts, as fast-food burger embellishments and in home kitchens.

But look for more of the traditionally crafted bacons to appear in specialty markets, as the appreciation develops for a good, thick strip of bacon beautifully proportioned between tender, slow-smoked meat and lines of flavorful fat.

"Most people think of bacon as sliced paper-thin and, when you cook it up, you end up with a small piece and a large puddle of grease," said John Duyn, owner of the Carlton Packing Co. near Portland, a small producer of old-fashioned bacon.

The smokehouse-style meats are a long way from mass-produced bacon. And for that reason, serious bacon lovers as well as restaurant chefs pay close to $12 a pound for such brands as Carlton's or Nueske's instead of $5.40 for Oscar Mayer.

Around 1,000 people have joined the bacon-of-the-month club at The Grateful Palate, a food and wine mail-order business based in Oxnard, according to owner Dan Philips.

Making bacon is a fairly standard process. Meat from the underside, or belly, of the pig is cured and seasoned with salt, sugar and perhaps spices. Smoking bacon gives it additional flavor. Nitrites, which also give bacon its reddish color, can serve the same purpose as salt during the curing, and brine or smoke flavors can be injected into the meat to speed up the process.

What sets many of the specialty bacons apart are pigs fed a special diet of corn or organic grains. Some farms raise pigs without antibiotics or hormones. Old-fashioned methods put the meat through a curing that takes around 10 days, as opposed to a 24-hour cure, expedited by pressurized brines, commonly used by large food companies.

The appeal of bacon is pretty widespread. Try to think of anything else that smells so great when it is crackling in the pan, that tastes so good next to a stack of pancakes and warm syrup, or that provides such an essential layer to a stacked sandwich.

With a number of superior products now on the market, bacon becomes a prize ingredient in high-end dishes instead of simply a guilty pleasure more at home on a diner's griddle. It's a bold flavor that just adds dimension to any dish.

Yet we can't ignore bacon's welcome role at the breakfast table.

Writer Cheryl Alters Jamison, author with her husband, Bill, of "A Real American Breakfast," says the idea of "sweet and meat seems to be an American notion."

Bacon with pancakes or waffles with maple syrup are natural pairings, especially with the "natural sweetness and nuttiness of the meat," said Jamison.

It's not unusual to get batty about bacon. This particular part of the pig thrives precisely because of that kind of devotion.

OK, some people might consider Sara Perry's enthusiasm extreme. The Portland author not only came up with dozens of recipes while writing her newest cookbook, "Everything Tastes Better with Bacon," she even delved into desserts, providing recipes for bacon brittle ("Sort of like peanut brittle") and an apple pie with cheese and bacon bits in the crust.

"I realized that bacon is one of those ingredients you use as a food, like at breakfast, but also is a wonderful flavoring, used as one would use a good spice or wine," Perry said of the research she did for the book, to be published in July by Chronicle. "Besides its enticing flavor, it has irresistible crunch, so it adds another sensation."

Just ask the man whose love for the piggy product is so great that he had an artist design a silk-screened, bacon-themed poster: "We sell a lot of food products that are popular," Philips of The Grateful Palate said, "but bacon is the one thing that everyone loves."

It just gives you a warm feeling inside, doesn't it?

APRICOT GLAZED CHICKEN BREASTS

1 pound skinless boneless chicken breast

1/4 teaspoon paprika

1 teaspoon canola oil

2 cloves garlic, minced

1/3 cup low sugar Apricot Preserves

1/4 cup orange juice

1 tablespoon minced fresh cilantro

1/4 teaspoon nutmeg

1/4 teaspoon allspice

Rinse the chicken and pat dry with paper towels. Sprinkle the chicken with

the paprika.

Spray a large, unheated nonstick skillet with nonstick spray. Heat the skillet over medium-high heat. Add the chicken and cook for 4 minutes. Turn the chicken over and cook for 4 to 6 minutes more or until the chicken is no longer pink. Transfer to a serving platter and cover to keep warm.

Add the oil to the skillet and heat over medium-high heat. Add the garlic. Cook and stir for 30 seconds. Stir in the preserves, orange juice, cilantro, nutmeg and allspice. Bring to a gentle boil. Remove from the heat and pour over the chicken. Makes 4 servings

APRICOT STREUSEL BARS

Makes 3 dozen bars

1 cup dried apricots, coarsely chopped

1 cup granulated sugar

1 1/2 cups water

2 cups all-purpose flour

2 cups old-fashioned or quick-cooking oats

1 cup packed dark brown sugar

1 teaspoon baking soda

1/2 pound (2 sticks) unsalted butter, melted

1 teaspoon vanilla extract

In a medium saucepan, bring apricots, sugar and water to boil over medium-high heat, stirring often. Reduce heat to medium-low and simmer, uncovered, stirring often, until fruit has softened and thickened into a puree, 20-30 minutes. Remove from heat; cool completely.

Position rack in center of oven and preheat to 350 degrees. Lightly butter a 13-by-9-inch baking pan. Line bottom and short sides of pan with a 14-inch-long sheet of aluminum foil, folding excess foil back to make handles. Butter and flour foil and long sides of pan, tapping out excess flour.

In a large bowl, mix flour, oats, brown sugar and baking soda. Add melted butter and vanilla and stir well. Mixture will be crumbly. Press half oat mixture evenly into prepared pan and spread with cooled apricot mixture. Crumble remaining oat mixture on top and gently pat into filling.

Bake until streusel is golden brown and looks set in center, about 30 minutes. Transfer to a wire rack and cool completely (allow a couple of hours). Lifting by foil handles, remove from pan. Peel back foil. Cut into 3-by-1-inch bars. Sift confectioners' sugar over tops of bars. Store at room temperature in airtight container for up to 1 week.

BACON WRAPPED HALIBUT

WITH TOMATOES AND GREEN BEANS

4 servings

1/2 pound French green beans

1 pound halibut

Salt, freshly ground pepper

4 slices thin-sliced bacon

3 cloves garlic

3 green onions, chopped

1/2 cup white wine

2 cups cherry tomatoes, halved

Heat the oven to 425 degrees.

Heat large saucepan of water to a boil; cook the green beans four minutes. Drain, set aside.

Cut the halibut into 21/2-by-4-inch pieces. Season with salt and pepper.

Wrap bacon around sides of the fish pieces, securing with kitchen string or a toothpick.

Heat an oven-proof skillet over high heat. Add fish, bacon side down; brown on all sides, about two minutes. Place the pan in the oven; roast until fish is cooked, four to five minutes. Remove fish from the pan; keep warm.

Drain all but 2 teaspoons of fat from pan; place pan over high heat. Add garlic and green onions; cook one minute.

Stir in wine; add tomatoes, cook two minutes. Add green beans; cook one minute. Place vegetables and sauce on platter.

Remove string or toothpicks from fish; place on top of vegetables.

BAKED ZUCCHINI EGGPLANT AND TOMATOES

1 med Thinly sliced eggplant

1 med Thinly sliced zucchini

2 Tomatoes, sliced thinly

1 cup sliced mushrooms

1 med Thinly sliced onion

1/4 tsp Dried thyme

1/4 cup Chicken stock

3 clove Garlic, minced

1 tbsp Low sodium soy sauce

dash Pepper

Arrange vegetables in layers in a sprayed baking dish, making sure mushrooms are covered so they don't dry out. Combine remaining ingredients and pour over vegetables. Bake at 400 degrees F. covered, a half hour.

 

 

BAKED ZUCCHINI WITH TOMATOES

3 Zucchini, medium sized

2 Tomatoes, medium sized

Sweet green pepper, medium

Yellow onion, medium sized

1/2 tsp Salt

1/8 tsp Pepper, black

1/4 cup Olive oil

Preheat oven to 400 degrees F. Core, seed and chop pepper. Peel and finely chop onion. Trim ends off the zucchini and remove the stem end from the tomatoes. Cut both vegetables into 1/2-inch slices and arrange them in a buttered 1-or 1 1/2-quart baking dish with their edges overlapping slightly, alternating the tomato with zucchini. Scatter the green pepper, onion, salt, and pepper over the slices. Drizzle the oil evenly over the vegetables. Place the dish in the oven and bake, uncovered, about 25 minutes, or until the squash is crisp-tender. www.justvegetables.com

BALSAMIC GLAZED SAUSAGE

AND GRAPES WITH POLENTA

Serves 4

Polenta:

4 cups water

1 cup instant polenta

1/4 cup grated Parmesan cheese

1 tablespoon unsalted butter

1/2 teaspoon each salt

1/2 teaspoon freshly ground pepper

Sausage:

1 tablespoon vegetable oil

1 1/2 pounds hot Italian link sausage

1/2 cup chicken broth

1 tablespoon balsamic vinegar

1 1/2 cups seedless green or red grapes

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

To prepare polenta, heat water to boil in a large saucepan over medium-high heat. Pour polenta into boiling water in a thin stream. Cook, stirring, until soft and thickened, about 5-8 minutes. Stir in cheese, butter, salt and pepper. Cover and keep warm.

To prepare sausage, heat oil in a large skillet over medium-high heat. Add sausages; cook, turning, until golden brown, 8-10 minutes. Pierce each sausage a few times with a fork during cooking to prevent skin from bursting. Remove from pan and set aside.

Add chicken broth to the pan. Cook 2 minutes to reduce slightly. Stir in balsamic vinegar; then add grapes. Cook 1 minute; return sausages to pan. Stir together until grapes and sausage are warm and glazed. Season with salt and pepper.

To serve, place polenta on a platter. Top with sausages. Spoon grapes and juice over.

BLACK BEAN GAZPACHO

2 1/2 stalks celery -- finely chopped

3 medium tomatoes -- finely chopped

1/3 cup purple onions -- finely chopped

1/4 cup red bell pepper -- finely chopped

1/4 cup yellow bell pepper -- finely chopped

2 whole cucumber -- seeded

2 green onion -- chopped

1 teaspoon salt

3/4 teaspoon black pepper

3/4 teaspoon Tabasco sauce

3/4 teaspoon lemon juice

1/2 teaspoon garlic powder

3 cups vegetable juice

2 tablespoons parsley -- chopped

3 cups black beans - washed, cooked

1 tablespoon balsamic vinegar

Combine all ingredients and chill before serving. (We chop all the ingredients up fairly finely) Serving Ideas: Goes great with a salad or just fresh bread

NOTES : summer vegetables in a spicy tomato base. Serve it chunky as we do for our clients or pulse in a food processor for a smoother consistency.

www.chef2chef.net Chef Terry Henderson

BLUEBERRY GRUNT

Serves 6

For filling:

2 pints blueberries, rinsed

1/2 cup water

1/3 cup sugar

1/3 cup unsulphured molasses

2 tablespoons fresh lemon juice

Grated zest of 1 lemon

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon ground cloves

For dumplings:

1 1/2 cups unbleached all-purpose flour

1 tablespoon sugar

2 teaspoons baking powder

1/4 teaspoon salt

3 tablespoons unsalted butter, chilled, cut into 1/2-inch slices

3/4 cup milk

For serving:

Heavy cream

To make filling: Mix all filling ingredients in a large non-reactive skillet. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low; simmer 10 minutes.

Meanwhile, make dumplings: In a medium bowl, whisk flour, sugar, baking powder and salt to combine. Cut in butter with a pastry blender until mixture resembles coarse crumbs with a few pea-sized pieces. Stir in milk to make a soft dough.

Drop 8 large spoonfuls of dough over simmering berries. Cover tightly; simmer until dumplings are firm and cooked through, about 15 minutes. Serve hot, spooned into shallow bowls with cream passed on the side.

BROWN SUGAR DIJON GLAZE

1 tablespoon brown sugar

1 teaspoon honey

2 teaspoons unsalted butter

2 tablespoons Dijon mustard

1 tablespoon soy sauce

1 tablespoon olive oil

2 teaspoons ginger -- freshly grated

In a small sauté pan over medium heat, melt the brown sugar with the honey

and butter. Remove from the heat and whisk in the mustard, soy sauce, olive

oil, and ginger. Allow to cool.

 

 

 

CARROT CAKE

cake:

4 Eggs

3 Cups shredded carrots

1 Cups oil

2 Cups Flour

2 Cups Sugar

2 tsp. cinnamon

2 tsp. baking soda

Combine all dry ingredients in a bowl and put aside. Combine the eggs, carrots, and oil in a mixing bowl. Slowly add dry ingredients to the egg/carrot/oil mixture. Once all dry ingredients are in, mix for about a minute.

Grease or spray the bottom of a 9 x 13 inch pan. Bake at 350 degrees for about 50-60 minutes. Check it after 45 minutes. It is done when a toothpick inserted in the cake comes out clean.

Cool ten minutes and carefully turn upside down on a cake rack to finish cooling.

Okay to leave it in the pan if you like.

frosting:

1/4 cup butter

4 oz cream cheese

1/2 lb powdered sugar

1/2 tsp vanilla

Let butter and cream cheese come to room temperature. Mix them thoroughly

with the sugar and vanilla.

CARROT ZUCCHINI AND POTATO SHREDS

2 Baking potatoes; peeled

2 small Carrots; peeled

2 med Zucchini;

2 tbsp Butter -=OR=- 2 tb Margarine;

1 tsp Dried basil;

Salt

Black Pepper; freshly ground

Grate the potatoes. Rinse with cold water, drain well and pat dry. Grate the carrots and zucchini and combine with the potatoes, Melt the butter in a large skillet on medium-high heat. When sizzling, add the vegetables and sauté for 2 minutes. Add the basil, lower the heat to medium, cover and simmer for 7 to 10 minutes, or until the vegetables are tender. Season with salt and pepper.

CHICKEN CASABLANCA

Serving Size: 4

1 teaspoon Olive oil

1 large Onions -- sliced

1/2 teaspoon Fresh ginger -- grated

1 1/2 cloves Garlic Clove -- minced

1 1/2 pounds Chicken pieces -- skinless

1 1/2 large Carrots -- diced

1 teaspoon Raisins

1/4 teaspoon Cumin

1 /4 teaspoon Turmeric

1/4 teaspoon Salt and pepper

1/8 teaspoon Cinnamon

1/8 teaspoon Cayenne pepper

14 Oz tomatoes, stewed

1-1/2 med. Zucchini -- 1" slice

1/2 15 Oz can Garbanzo beans -- drain

1 Tb Parsley -- chop

1/4 teaspoon Cilantro

Sauté onions, ginger and garlic in oil. Transfer to crock pot . Brown chicken in same pan over medium heat. Add carrots, and zucchini to crock pot. Place chicken on top of veggies.

Stir seasonings in a small bowl and sprinkle over chicken.

Add raisins and tomatoes. Cover and cook on HIGH for 4 to 6 hours. Add beans, parsley and cilantro 30 minutes before serving.

Serving Ideas: This is great with rice

NOTES: Heat either in a heavy pan on the stove or in the microwave, until hot through out and internal temperature of chicken is 165 degrees.

CHILI BACON

YIELD: About 8 slices, depending on thickness of bacon

1/2 pound thick-sliced bacon

1/4 cup honey

1/2 teaspoon dried, ground chili, mild or hot

3 tablespoons Dijon mustard

1 tablespoon cider vinegar

Preheat oven to 350 degrees.

Arrange bacon in single layer on jelly-roll pan (baking sheet with sides). Bake about 10 minutes and pour off rendered fat.

Mix remaining ingredients together and brush bacon with mixture. Return bacon to oven and bake four minutes. Turn bacon over and brush bacon again. Return to oven and bake four more minutes or until bacon is medium brown and crispy. Serve hot.

CHILI

1 lb. hamburger (lean is best)

2- 16 oz. cans kidney beans

2- 14 1/2 oz. cans diced tomatoes

1- 8 oz. can tomato sauce

1 onion, chopped

1/2 green pepper, chopped

2 tsp. garlic, minced

2 tbsp. chili powder

2 tsp. salt (seasoned salt is okay)

1 tsp. pepper (cracked is okay)

Dash of barbecue spice

Dash of Cumin

Dash of Italian seasoning

Dash of oregano

2 tsp. sugar (Equal is okay)

Brown beef, onion, green pepper and garlic. Add other ingredients. Cover and

cook on low for 1-2 hours.

CHOCOLATE LASAGNA

Pasta:

1-3/4 cups Flour (or 1 cup flour plus 3/4 cup semolina or pasta flour)

2 tablespoons unsweetened cocoa powder

a pinch of salt

2 extra large eggs

2 teaspoons vegetable oil

 

Filling:

4 cups Whole Milk Ricotta Cheese

2 cups heavy cream

6 tablespoons sugar

1 tablespoons orange zest

2 tablespoons Grand Marnier

a pinch of salt

 

12 ounces bittersweet chocolate, chopped

 

Combine the flour, cocoa, and salt in a bowl and make a well in the center. Add the eggs and oil in the center of the well and mix with a fork to form the dough.

Knead the dough for 15 minutes until it is smooth and shiny, adding more flour if necessary to keep the dough from sticking.

Wrap in plastic wrap and let rest for half an hour. Roll the pasta out by hand or with a machine and cut into eight 4-1/2 x 11-inch strips. Cook two strips at a time in boiling salted water. Cook just 20 seconds after the water returns to a boil. Plunge the noodles into cold water to stop the cooking. When cooled, place on towels in a single layer to drain.

Combine all filling ingredients and mix until smooth.

To assemble:

Preheat oven to 425F with the rack in the upper third of the oven. Generously butter an 8"x11"x2" pan. Alternate layers of noodles, cheese filling, and chocolate, ending with a cheese layer. Bake for 20-25 minutes until the top is lightly colored. Let the lasagna stand for 10 minutes to solidify, then serve warm.

CREAMY GROUND BEEF CASSEROLE

1 1/2 pounds ground beef

15 ounces tomato sauce

8 ounces elbow macaroni -- uncooked

8 ounces cream cheese -- softened

12 ounces cottage cheese

8 ounces sour cream

1/2 cup chopped onion

12 ounces Mozzarella cheese -- slices

Cook ground beef until browned, stirring to crumble. Drain off pan drippings, and stir in tomato sauce. Simmer the mixture about 20 minutes, stirring occasionally.

Cook macaroni according to package directions; drain and set aside.

Combine cream cheese, cottage cheese, sour cream, and onion; stir well. Layer half each of the macaroni, cottage cheese mixture, Mozzarella cheese, and meat sauce in a lightly greased 13- x 9- x 2-inch baking dish; repeat layers, except for Mozzarella cheese. Bake at 350 degrees F. for 15 to 20 minutes; place remaining Mozzarella cheese on top. Bake an additional 10 minutes or until cheese melts. Yield: 8 to 10 servings.

CRUNCHY CELERY RELISH

3 cups chopped celery

1 cup chopped green pepper

1 cup chopped red pepper

1 cup unpeeled and chopped granny smith apple

1/2 cup chopped red onion

1 clove minced garlic

1/2 cup apple cider vinegar

1/4 cup sugar

2 tablespoons prepared mustard

1/2 teaspoon salt

1/2 teaspoon celery seeds

1/2 teaspoon mustard seeds

1/4 teaspoon ground white pepper

1/4 teaspoon ground allspice

Combine celery , green and red peppers, apple, onions and garlic in a glass

medium sized bowl and toss well to mix. Set aside. In a small saucepan

combine remaining ingredients and cook over medium heat for about 5 minutes

or until heated through, whisking constantly. Pour over vegetable mixture,

and stir to coat and mix. Spoon into glass jars, cool to room temperature.

Chill 8 hours to allow flavors to blend. Store in refrigerator. Makes about

6 cups relish. This is a delicious relish to serve with all different kinds of meat.

CRUNCHY CHICKEN SALAD

5 1/2 cups chopped cooked chicken

3 hard-boiled eggs -- chopped

1 cup chopped celery

1 cup sweet pickles -- cubed

1 cup chopped pecans -- toasted

1 cup seedless grapes -- halved

1 cup mayonnaise

8 ounces water chestnuts, canned -- drained and chopped

8 ounces pineapple tidbits in juice -- drained and chopped

1/2 cup olives stuffed with pimiento, chopped

1 small onion -- chopped

2 ounces pimiento -- drained, diced

1 tablespoon lemon juice

Combine all ingredients; blend well. Chill. Serve on lettuce cups, or use for sandwiches.

 

 

CUCUMBER SALAD

6 cucumbers sliced thin

1 green pepper, sliced thin

1 red pepper, slicked thin

1 onion, sliced thin

Sauce:

1 cup vinegar

1 1/2 cup sugar

1 1/2 teaspoon celery seed

1 teaspoon salt.

Heat vinegar, sugar, celery seed and salt, stirring constantly until sugar and salt dissolve. Cool, the pour over cucumbers, green and red peppers and onions. Refrigerate. It's best when well chilled.

CUCUMBERS AND ONIONS

Place a layer of thinly sliced cucumber in a dish: sprinkle with salt and pepper. Place a layer of thinly sliced onions (separated) on top. Alternate layers. Mix

1/2 cup vinegar and 1 tsp. sugar till sugar is dissolved. Pour over cucumber & onion mixture. Cover and refrigerate. Stir just prior to serving.

It is good to use 1 large cucumber and 1 onion for this recipe and generally place it in a square Corning Ware dish with a glass cover. This is especially good with

grilled hamburgers and corn on the cob.

DUMPLINGS MADE FROM COOKED POTATOES

(Kliase us gekochde Doffeln)

1 lb. potatoes (cooked the previous day)

1 egg

1 tsp. salt

2-1/2 oz flour

Bread crumbs

Mash potatoes; blend in egg, salt and flour. Mix in just enough bread crumbs to make a firm dough. Form dumplings with wet hands. Simmer dumplings in lightly salted water until they surface. Do not simmer for too long; dumplings may fall apart.

 

 

 

 

DUMPLINGS WITH TOMATOES AND ZUCCHINI

1/4 cup Chopped onion

2 tbsp Cooking oil

4 large Tomatoes, peeled and chopped

1 tbsp Minced fresh basil -OR-

1 tsp Dried basil

1 tsp Sugar

1 tsp Salt

1/4 tsp Pepper

2 med Zucchini, peeled and cubed

Parmesan Dumplings:

1 Egg, lightly beaten

1 c Grated Parmesan cheese

In a large skillet, sauté onion in oil until tender. Add tomatoes, basil, sugar, salt and pepper. Simmer, covered, for 20 minutes. Add zucchini. Cook, covered, for 15 minutes or until tender.

For dumplings, combine egg and cheese. Drop by tablespoons onto tomato mixture. Simmer, covered, for 5 minutes or until dumplings are firm.

FETTUCCINE CARBONARA

Serves 4

3 to 4 cups milk

1/2 cup (1 stick) butter, divided use

2 to 3 heaping tablespoons flour

1/2 cup grated Parmigiano Reggiano, plus additional for serving

Pinch nutmeg

Salt and white pepper to taste

8 ounces fettuccine, preferably dried egg fettuccine

4 to 6 ounces Danish ham, cut into medium julienne

1 1/4 cup fresh peas, blanched

In a medium saucepan, begin to heat the milk. Meanwhile, make a roux: In a small pan, melt 1/4 cup butter over medium-low heat. Stir in the flour and cook, stirring constantly, for 8 to 10 minutes, being careful not to scorch or brown it.

When the milk has just begun to boil, gradually add the roux, whisking over medium heat until there are no lumps and it is well blended and has thickened. Add cheese and nutmeg; add salt and pepper to taste. This part can be prepared in advance, you can even cool and refrigerate, then reheat before using.

Bring a pot of salted water to a boil and add pasta. It will generally take about 6 to 8 minutes depending on the brand. In a large sauté pan melt remaining 1/4 cup butter, add ham and sauté lightly for a couple of minutes. Add cheese sauce and bring to a simmer. Add peas and warm through. When pasta is done, drain well and toss in a bowl with the sauce. Add more cheese if you like. Serve freshly cracked black pepper on top of individual servings and pass additional cheese.

FRUITED SHRIMP SALAD

3 cups water

1 pound shrimp, large, unpeeled

16 ounces pineapple tidbits in juice -- drained

11 ounces mandarin oranges in juice -- drained

1/2 cup chopped celery

3 tablespoons mayonnaise

1 1/2 teaspoons lemon juice

Bibb lettuce leaves

Bring water to a boil; add shrimp, and cook 3 to 5 minutes. Drain well; rinse with cold water. Chill. Peel and devein shrimp.

Combine shrimp, pineapple, mandarin oranges, celery, mayonnaise, and lemon

juice, tossing gently; chill. Serve on lettuce leaves. Yield: 3 servings.

GAISBURGER MARSCH

(Brisket of Beef Soup/Stew)

1 lb. brisket of beef

1 lb. soup (stewing) bones

5 oz celery

1 small root of parsley

1-2 leeks

1/2 onion

1 bay leaf

3 cloves

Peppercorns

Salt

1/2 lb. potatoes

1-2 oz butter or margarine

3 onions

6-8 oz. cooked egg noodles

Place meat and bones in a saucepan and cover with water. Bring to a boil. Remove froth. Clean vegetables and add to stock. Stir in herbs and spices. Cook for 90 minutes. Peel potatoes, wash and cut into small cubes. Cook potatoes separately in salted water. Drain when tender. Remove meat and bones from stock. Dice meat. Strain stock. Melt butter or margarine in a pan, add sliced onions and braise until golden brown. Alternately put meat, potatoes, and boiled noodles in a soup tureen layer by layer. Cover with hot stock. Sprinkle with braised onions before serving.

GERMAN VEGETABLE SALAD

(Gemüsesalat)

1 small can asparagus

1 small can green beans

1 jar/can peas and carrots

1 small can sweet corn (optional)

Soured cream

Salt

Vinegar

Pepper

Drain all vegetables well. Prepare a salad sauce out of soured cream, salt, vinegar, and pepper. Mix in vegetables.

GREEK SPINACH AND RICE

Servings: 4

Note: To use half a package of the frozen spinach, microwave the unwrapped

package on 30-percent power (medium-low) for 2 to 4 minutes or until soft

enough to cut in half. Rewrap one half and return to the freezer.

1 Cup Water

1 Medium Onion, finely chopped (1/2 cup)

2 Cloves Garlic, minced

1 Teaspoon Dried Oregano, crushed

1 Teaspoon Chicken Bouillon Granules

1/2 Teaspoon Lemon Peel, finely shredded or 1 Tbsp. lemon juice

1/8 Teaspoon Pepper

1/2 Cup Long-grain Rice

5 Ounces Frozen Chopped Spinach, or half of a 10-ounce package - thawed

and drained

Lemon Peel Strips (optional)

1. In a medium saucepan combine water, onion, garlic, oregano, chicken bouillon granules, lemon peel or juice, and pepper. Bring to boiling. Stir in rice; reduce heat. Cover and simmer for 10 minutes.

2. Stir in spinach. Cover and cook for 5 to 10 minutes more or until rice is tender and liquid is absorbed. Stir lightly with a fork before serving. Garnish with lemon peel strips, if desired.

GRILLED ENGLISH CHEDDAR SANDWICH

WITH SMOKED BACON AND APPLE

4 servings

8 slices thick-cut, applewood-smoked bacon

8 slices sourdough country-style bread

16 thin slices sharp cheddar cheese, about 1/2 pound

1 large Granny Smith apple, quartered, cored, cut into 16 slices

1 teaspoon ground red pepper or to taste

4 tablespoons butter, melted

Cut bacon slices in half; place in a large skillet over low heat. Cook until crisp but still flexible, about six minutes.

Place on paper towels to drain. Discard fat from skillet; wipe clean with paper towel.

Top four slices of the bread with two slices of the cheese, four of the apple slices, 1/4 teaspoon of the red pepper, bacon and two more slices of the cheese. Cover with remaining bread slices. Brush the outside of each bread slice with melted butter.

Heat the skillet over medium heat. Place the sandwiches butter side down in the skillet. Butter top of sandwich. Cook until browned on one side, about three minutes. Turn; cook other side three minutes. Remove to a cutting board; press down with a spatula before serving.

GRILLED MUSHROOM PACKETS

1 pound Mushrooms -- fresh, sliced, about 6 cups

2 medium Zucchini -- sliced (about 3-1/2 cups)

1 medium Onion -- thinly sliced (about 1/2 cup)

1 medium Red Bell Pepper -- diced (about 1 cup)

1/2 cup Couscous -- uncooked

1/2 cup Barbecue Sauce -- prepared

1/2 teaspoon Salt -- (optional)

Preheat barbecue grill or oven to 425 degrees F. Place mushrooms in a medium bowl. Add zucchini, onion, red pepper, couscous and sauce; toss until well coated; set aside. On a work surface place 4 sheets of heavy duty or doubled aluminum foil, each about 20 inches long. In the center of each piece, place mushroom mixture, dividing equally. Bring long sides of foil together over mixture, allowing space for heat circulation and expansion; crimp together. Fold up short ends; crimp to seal. Place packets on a rack over preheated grill, about 5 inches from heat source or in the oven. Cook until vegetables are tender and couscous is cooked (on the grill for about 15 minutes, turning once, or in the oven for about 20 minutes). Remove; let stand for 5 minutes. Carefully unfold foil and serve. Source: "The Mushroom Council"

GRILLED SALMON WITH LEMON AND THYME

Serving Size: 4

2 pounds Salmon fillet -- skinned

1 1/2 tbsp. Cognac

1/8 cup Lemon peel -- minced

1 tbsp. Shallot -- minced

3/4 tbsp. Kosher salt

3/4 tbsp. Sugar -- brown

1/2 tbsp. Thyme -- fresh -- minced

3/8 teaspoon Pepper

Place salmon fillets on heavy large baking sheet. Rub cognac over both sides of fish.

Mix together all remaining ingredients in a small bowl. Rub on fish and cover, leave for at least 2 hours. Cook for 10-15 minutes until cooked through.

Serve garnished with sprig of thyme, or rosemary and a slice of lemon.

Serving Ideas: Great with a salad or curried rice.

NOTES: You can use Rosemary instead of thyme, if you prefer.

To heat, Pre-heat oven to 375 degrees, pop salmon into the oven for approx. 10 minutes to heat through. Can be heated in the microwave but not recommended

www.chef2chef.com chef Terry Henderson

GRILLED STURGEON WITH BRAISED LENTILS

Serves 4

For lentils:

1 tablespoon olive oil

1 pound bacon, diced

4 cloves garlic, minced

2 yellow onions, diced

3 carrots, peeled, diced

3 ribs celery, diced

1 tablespoon fresh thyme, chopped

1 pound lentils

Kosher salt, to taste

Fresh cracked black pepper, to taste

1 cup red wine

1-2 quarts chicken stock or vegetable stock

1 red bell pepper, diced

1 yellow pepper, diced

1 poblano chile (optional)

3 tablespoons fresh parsley, chopped fine

2 tablespoons balsamic vinegar

For fish:

2 tablespoons olive oil

Kosher salt and freshly cracked pepper

2 pounds sturgeon fillet, cut into 4 pieces

To prepare lentils: Heat olive oil in a heavy-bottomed pot over medium heat. Add bacon and cook until crisp. Pour off three quarters of bacon fat but leave remainder in pot. Add garlic, onion, carrot, celery and thyme. Stir occasionally, allowing vegetables to sweat out their juices. Add lentils and stir, coating lentils with pan juices. Season with salt and pepper. Add wine and allow liquid to come to a simmer. Add chicken or vegetable stock just to cover lentils, plus 2 cups. Reduce heat and allow lentils to come to a simmer. Remove from heat when lentils are just tender, 30-40 minutes. Fold in peppers, chile, parsley and vinegar. Taste, adjust seasoning. Refrigerate lentils until ready to serve or place in dish hot.

To cook sturgeon: Lightly coat surface of fish with olive oil and season with salt and pepper. Place on a hot grill, quarter turning the fish every 2 minutes to ensure even caramelization. Flip fish after 4-6 minutes and continue to cook until cooked through, 8-12 minutes.

Divide fish and warmed lentils among four plates. Serve with pinot noir.

GRILLED STURGEON WITH MELTED LEEKS

Serves 8

4 whole leeks, whites only, diced

2 tablespoons extra virgin olive oil

Salt and fresh black pepper

1 tablespoon Dijon mustard

1 teaspoon lemon juice

4 teaspoons canola oil

1 small head celery root, tiny dice

2 cups hearty red wine, such as zinfandel

3 sliced shallots

1 1/2 cups purchased veal demi-glace (available at gourmet markets or cook

stores)

4 pounds sturgeon fillet, cut into 8 pieces

Thoroughly wash leeks in a bowl of water. Drain and place in sauté pan with oil, salt and pepper. Cook over lowest heat possible, covered, until meltingly tender, about 1 hour. Cool and reserve until needed.

In a small bowl, combine mustard and lemon juice. Whisk in canola oil. Then add celery root. Set mixture aside.

Reduce red wine in a non-reactive pan with shallots until nearly dry. Add veal demi-glace, warm through and strain out shallots. Keep warm.

Grill sturgeon over medium charcoal fire until cooked through, about 10 minutes.

To serve: place a mound of heated leeks in center of each plate, top with grilled sturgeon, then place a tablespoon of celery root salad on top of fish. Ladle 2-3 tablespoons of warmed red wine demi-glace around leeks.

GRILLED VEGETABLE PLATTER

2 medium Zucchini -- thick sliced

1 medium Yellow Squash -- thick sliced

1 small Onion -- cut into wedges

12 large Mushrooms, whole -- cut into wedges

1 medium Red Bell Pepper -- cut into chunks

1 medium Green Bell Pepper -- cut into chunks

1 cup Italian Salad Dressing -- (prepared)

2 cloves Garlic -- minced

In a 1 gallon size zip baggie, combine all ingredients and marinate in refrigerator for 30 minutes or overnight. Thread veggies onto skewers or place vegetables in grill basket to grill until tender. (This may be cooked in a skillet until browned and tender, or may be broiled or oven roast at 450 degrees F until tender).

HOT ARTICHOKE SPINACH DIP

2 cups chopped artichoke hearts (canned or frozen and thawed)

1 cup frozen chopped spinach, thawed

2- 8oz. cream cheese

1 cup grated Parmesan cheese

1 tsp crushed red pepper flakes

1/2 tsp salt

1/4 tsp garlic powder

Dash ground pepper

Boil the spinach and artichoke hearts in 2 cups of water in a saucepan over medium heat until tender, about 10 minutes. Drain in colander. Heat the cream cheese in saucepan just until hot. Add the spinach and artichoke hearts to the cream cheese and stir well. Add remaining ingredients and mix well. Serve this in a bread bowl (French bread)... you can toast the bread pieces from the center of the bread bowl and use them for dipping.

LYONNAISE POTATOES

1 pound potato

Olive oil for sautéing

4 tablespoons onion

Fresh Parsley

Part-cook the potatoes whole (par-boil or par bake), Slice after cooling 1/4 inch thick. Heat some oil in a skillet, Sauté the potatoes in the oil adding the onions. Finish garnished with Chopped Parsley

MAPLE SWEET POTATOES

Tony Roma's(r)

Here's a clone for a new menu item at Tony Roma's that comes served alongside the Carolina Honeys Salmon at the restaurant (last week's clone recipe). It's a great new way for you to prepare sweet potatoes -- actually garnet yams -- that everyone at the table will scarf down with unbridled glee. It's a side item that tastes like it should be served for dessert.

from Top Secret Recipes:

1 large garnet yam

1 tablespoon butter

1/4 of a yellow onion, chopped (about 1/2 cup)

3 tablespoons finely chopped pecans

3 tablespoons maple syrup

1/4 teaspoon cinnamon

1. Bake yam for 40 to 45 minutes at 400 degrees. This will bake the yam nearly all the way through, while still leaving it firm enough to slice when cool. Remove the yam from the oven and let it cool so that you can handle it. When the yam has cooled, remove the skin and slice it into 1-inch bite-size cubes.

2. Melt 1 tablespoon of butter in a large skillet. Add onion and pecans and sauté for a couple minutes or until onion slices begin to brown.

3. Add sliced yams, maple syrup and cinnamon and sauté for 3 to 5 minutes, stirring often, or until yam pieces are hot and tender. Serves 2 to 4 http://www.topsecretrecipes.com

 

 

 

MAUI BURGERS

1 pound Ground Beef, extra lean

1 clove Garlic -- minced

2 Scallions -- minced

1 teaspoon Ginger -- fresh, minced

1 tablespoon Soy Sauce, low sodium

4 slices Pineapple -- fresh or canned

4 tablespoons Green Bell Pepper -- minced

1 teaspoon Worcestershire Sauce

4 slices Bread -- French style

In a large bowl, combine ground beef, garlic, scallions, ginger, and soy sauce together, and form in 4 patties of equal size, about 3/4" thick. Grill or broil 4" from source of heat, for 7 minutes for medium-rare, turning once. While burgers are grilling, brush 4 slices of fresh or canned water-packed unsweetened pineapple with 1 teaspoon Worcestershire sauce. Grill until pineapple is heated through and seared with grill marks, about 6 minutes (2 minutes for canned pine-apple). Serve each patty open-face on a toasted slice of French bread, topped with grilled slice, and garnished with 1 tablespoon minced green bell pepper.

MIMOSA EGGS

(Mimoseneier)

10 hard-boiled eggs

8 oz mayonnaise

1 tin pâté de foie gras or calf's liver pâté

1 bunch parsley

3/8 pint soured cream

Cut hardboiled eggs in half lengthwise. Remove yolks. Fill center of the egg whites with pâté de foie gras or calf's liver pâté. Loosely arrange them on a round serving platter. Mix mayonnaise and soured cream. Pour over the filled egg whites. Press the egg yolks through sieve and sprinkle over the mayonnaise mixture. Garnish with parsley.

MOCK KISHKE I

(D/P, TNT)

Serves: 12

8 ounces crackers; Wheat Tams are good

1 onion

2 stalks celery

2 carrots

4 oz. butter or margarine

1/4 teaspoon pepper

salt to taste

1 egg

Grind crackers and veggies (or use food processor). Mix all together.

Form into long cylinders on foil sheets.

Wrap completely in the foil. Put on baking pan (jelly roll size is good).

Bake about 40 minutes at 350°F. Posted by Annice Grinberg

www.jewishpeople.net

MOROCCAN CHICKEN PIE

Serving Size: 4

1 large onion -- sliced

1 clove garlic -- sliced

1/4 teaspoon cayenne

1/2 cup water

4 egg -- lightly beaten

2 cups cooked chicken -- shredded

2 tablespoons lemon juice

3/4 cup almond -- toasted

1/2 teaspoon ginger -- ground

1 teaspoon cinnamon

2 pounds phyllo dough -- rolled into sheets or pre-made rolls of dough

1 tablespoon olive oil

Heat olive oil in Skillet, Add Onion, Garlic Salt and Cayenne. Cook for approx. 5 minutes. Add Water and Cover, cook until liquid evaporates. Stir in Eggs into Skillet, until mixture begins to thicken. Add Chicken Lemon juice, Almonds ginger and Cinnamon.

Pre-Heat Oven to 350 degrees.

Grease 8in Baking dish form 1 sheet of Phyllo in bottom of dish, brush with oil, arrange the rest of the sheets around edges of dish hanging edges over sides. Spoon mix into dish Fold edges over top of the mix, brush top with oil.

Bake until golden brown approx. 30 minutes.

 

NOTE: Turkey can be substituted for Chicken

Serving Ideas : Goes great with Couscous, Rice or Pasta

NOTES : Reheat either in a pre-heated oven at 375 degrees for 15-20 minutes or in the microwave on med-high for 7-8 minutes checking often.

PAGOGI

4 Tbsp sesame oil

1/2 cup soy sauce

6 Tbsp sugar

1/2 tsp pepper

6 green onions (chopped, including the tops)

4 cloves garlic (minced)

1 lb top sirloin, cut in 1/8 in. strips (against the grain)

Mix first six ingredients. Marinate meat in the mixture at least 15 min, preferably longer, even overnight. Cook meat and mixture in a skillet or wok on medium heat about 15 min, until meat is done. Serve meat and boiled marinade over hot rice.

PASSOVER KISHKA

1/2 cup carrots -- grated

1 large onion - chopped

1/2 cup celery -- chopped finely

2 cloves garlic -- crushed

3 cups egg matzos -- crushed

2 eggs -- beaten

1 cup melted margarine

1 tsp salt

1/4 tsp pepper

1/4 tsp poultry seasoning

Preheat oven to 350º. Combine all ingredients in a large bowl, mix well. Place a 20 inch piece of foil on a cookie sheet. Shape mixture into a 16 inch roll. Bring 2 sides up over kishka, fold down in a series of locked folds allowing for air and expansion. Fold sheet-ends up and over again; crimp to seal. Cook for 45 minutes. Unwrap foil and cut while hot into 1/2 inch thick slices. Makes one 16 inch roll.

PEAR CAKE

(Birnentorte)

5 medium-sized pears, peeled, halved and cored

1/4 pint white wine

1 tsp. ground cinnamon

6 oz butter or margarine

6 oz sugar

3 eggs

11 oz plain flour

2 tsp. baking powder

6 tbsp. milk

1 heaping tbsp. cocoa

4 heaping tbsp. oats

4 tbsp. rum

1 pinch ground nutmeg

1/2 tsp. cinnamon

2 tbsp. powdered sugar

Arrange pear halves in a pan, cored surface facing up. Sprinkle with cinnamon. Pour in white wine to cover, bring to a boil, and cook covered for about 5 minutes. Drain.

Whisk butter or margarine and sugar until creamy. Add eggs and continue whisking. Blend in sifted flour, baking powder, cocoa, nutmeg, cinnamon, and oats, gradually pouring in milk and rum.

Grease and flour a 7 inch spring-form baking tin. Pour in 2/3 of cake mixture and spread evenly. Arrange pear halves on top of batter, core surface facing down. Pour over the rest of batter. Bake in a preheated oven at 400º for about 60 minutes. Turn out onto rack to cool. Dust with powdered sugar.

PERFECT PEANUT BUTTER BROWNIES

1/2 cup butter (softened)

1/4 cup creamy peanut butter

1 cup granulated sugar

1 cup packed light brown sugar

3 eggs

1 tsp vanilla extract

2 cup all-purpose flour

2 tsp baking powder

1/4 tsp salt

1/2 cup Hershey's Chocolate Syrup

Heat oven to 350. Grease 13x9x2-inch baking pan. In a large mixer bowl, beat

butter and peanut butter. Add granulated sugar and brown sugar, beat well.

Add eggs, one at a time, beating well after each addition. Blend in vanilla.

Stir together flour, baking powder and salt; mix into peanut butter mixture,

blending well. Spread half of batter into prepared pan. Spoon syrup over top

Carefully spread with remaining batter. Swirl with metal spatula or knife

for marbled effect. Bake for 35 to 40 minutes or until lightly browned. Cool

completely in pan on wire rack. Cut into squares. Makes about 36 brownies.

PINA COLADA CHEESECAKE

16 ounces fat-free cream cheese -- softened

1 4 oz. pkg. sugar-free instant vanilla pudding

2/3 cup non-fat dry milk powder

1 cup crushed pineapple in juice -- undrained

1 1/2 teaspoons rum extract

1 1/2 teaspoons coconut extract

1 cup Cool Whip Lite(r) -- thawed

1 graham cracker pie crust, 9 inch

2 tablespoons flaked coconut

In a medium bowl, stir cream cheese with a spoon until soft. Add dry pudding mix, dry milk powder and pineapple with juice. Mix well using a wire whisk. Blend in 1-teaspoon coconut extract, rum extract and 1/4 cup Cool Whip. Spread mixture evenly into piecrust. Refrigerate for about 15 minutes.

In a small bowl, combine remaining 3/4-cup Cool Whip and remaining 1/2-tsp coconut extract. Spread mixture evenly over cheesecake filling. Sprinkle coconut evenly over top. Refrigerate until ready to serve.

POTATO GNOCCHI WITH SMOKED STURGEON

AND WATERMELON RADISH

Serves 4

For gnocchi:

4 large russet potatoes

2 egg yolks

1 pinch nutmeg

1 tablespoon salt

1 tablespoon mascarpone cheese

2 cups flour

For beurre blanc:

4 shallots, diced

1 cup white wine

1 tablespoon white wine vinegar

2 bay leaves

4 sprigs thyme

1 teaspoon peppercorns

1 tablespoon heavy cream

1 pound (4 cubes) cold butter

For garnish:

1/2 cup (about 4 ounces) diced smoked sturgeon

1/2 cup julienned watermelon radish (about 4 to 6 radishes, depending on size), rinsed under cold running water

1 bunch chives, optional

To make gnocchi: Poke potatoes with a fork and roast 1 hour at 400 degrees until very tender. Slice potatoes in half lengthwise and squeeze to release steam. Put only the tender white of the potato through a ricer or food mill while potatoes are still very hot. Immediately add egg yolks, nutmeg, salt and mascarpone. Combine quickly. While mixture is still hot, sift half of flour in and knead until smooth. The dough should feel like a dry baby's bottom. If dough is moist, add more flour.

Cut dough into quarters and roll into long snakes on a floured surface. Line up rolls of dough and evenly cut them into 1/2-inch increments. Pinch each piece gently with forefinger and thumb to make a nice pocket for sauce to stick to. Place on a floured cookie sheet. When finished pinching all gnocchi, freeze immediately.

To make sauce: Combine shallots, wine, vinegar, herbs and peppercorns in a saucepan. Reduce over medium heat until almost dry. Add cream and reduce heat to low. Slowly stir in chilled butter, 2 ounces at a time. When all butter is incorporated, strain sauce through a fine mesh strainer and keep covered in a warm place.

Bring 1 gallon of salted water to a boil. Add frozen gnocchi to rapidly boiling water. Meantime, in a room temperature bowl or sauté pan, add beurre blanc, smoked sturgeon, radish and chives.

When gnocchi float to surface of the water, remove them with a slotted spoon, and add to sauce; toss gently. Portion gnocchi into warm bowls and garnish with chive tips.

PUFF PASTRY STUFF

Pain Chocolat

(makes 8 pastries)

4 5" squares puff pastry, defrosted for 15 minutes

1 bar semi-sweet chocolate, 1.5 ounces, broken into squares

an egg wash: 1 egg, beaten with 1 tablespoon water

turbinado sugar

Pre-heat the oven to 400 degrees. Line a large cookie sheet with foil and spray with non-stick cooking spray. Place a puff pastry square on a cutting surface and cut in half vertically with a pizza slicer. Using your fingertip, moisten the edges of the pastry rectangle. Place two square of chocolate to one side of the center of the rectangle and fold it in half, sealing the moistened edges. Place the pastry on the prepared pan and paint the top of the pastry with the egg wash, being careful not to get any of the egg wash on the cut edges of the pastry. Sprinkle with the turbinado sugar.

Bake in the center of the preheated oven for 15 minutes or until well-puffed and golden. Remove carefully from the pan and cool completely on a rack.

Pain Abricot

(makes 8 pastries)

2 5" squares puff pastry, defrosted for 15 minutes

1 15 ounce can pitted apricots, drained

an egg wash: see above

turbinado sugar

Pre-heat the oven to 400 degrees. Line a large cookie sheet with foil and spray with non-stick cooking spray. Place a puff pastry square on a cutting surface and cut in half vertically and then horizontally, to create four small squares. Paint each square lightly with an egg wash, being careful not to get any of the egg wash on the cut edges of the pastry. Place the pastry squares on the prepared cookie sheet and sprinkle generously with turbinado sugar. Place an apricot half on each of the pastry squares, tucking the cut edges of the apricot slightly to make sure the fruit does not touch the foil and is surrounded by a narrow margin or the pastry on all sides.

Bake in the center of the preheated oven for 15 minutes or until well-puffed and golden. Remove carefully from the pan and cool completely on a rack.

Pain Tartin

(makes 8 pastries)

4 5" squares puff pastry, defrosted for 15 minutes

2 medium fuji apples, cored carefully and cut into 12 slices each

an egg wash: see above

cinnamon sugar (2 tablespoons sugar, 1/2 teaspoon cinnamon)

apricot jelly

Pre-heat the oven to 400 degrees. Line a large cookie sheet with foil and spray with non-stick cooking spray. Place a puff pastry square on a cutting surface and cut in half, vertically. Paint each half lightly with an egg wash, being careful not to get any of the egg wash on the cut edges of the pastry. Place the pastry rectangles on the prepared cookie sheet and sprinkle generously with cinnamon sugar. Fan out three apple slices on each of the pastry rectangles, making sure the fruit does not touch the foil and is surrounded by a narrow margin of pastry on all sides.

Bake in the center of the preheated oven for 15 minutes or until will puffed and golden. In a microwave oven, heat the apricot jelly until liquid. Gently brush jelly over the apple slices to create a glazed finish. Remove from the pan and cool completely on a rack.

Potato Borekas

(makes 10 large borekas)

3 medium-sized russet potatoes and 5 cloves garlic, boiled in lightly salted water 20 minutes

1 egg, beaten with 1 tablespoon water, divided

2 tablespoons margarine

Salt and pepper to taste

10 5" squares puff pastry

1 tablespoon sesame seeds

Preheat the oven to 400 degrees. Mash the potatoes and the garlic together with two thirds of the egg mixture and the margarine, adding water if necessary, to create fluffy mashed potatoes. Spray a large cookie sheet with non-stick cooking spray. Place a square of puff pastry on the work surface and place a tablespoon or so of the potato mixture in the center. With the index finger, dampen the edges of the puff pastry with water. Fold the puff pastry in half diagonally to enclose the potato filling, pressing gently with the fingertips to seal the edges. Repeat for the remaining puff pasty squares.

Paint the tops of the borekas with the remaining egg wash and sprinkle with the sesame seeds. Bake the borekas in the center of the preheated oven for 20 to 25 minutes or until puffy and golden brown.

Spinach Boreka Filling

(Makes 10 large borekas)

1 16 ounce bag frozen, chopped spinach, thawed and drained in a colander

2 eggs, beaten with 1 tablespoon water, divided

1/4 pound feta cheese, crumbled

1/2 cup ricotta cheese

1/2 teaspoon oregano

1/2 teaspoon garlic powder

Salt and black pepper, to taste

1/2 teaspoon za'atar (a Middle Eastern spice mixture), optional

Combine all filling ingredients, reserving 1 tablespoon of the egg wash for the tops of the borekas. Form the borekas as in the recipe for potato borekas. Paint with the egg wash and sprinkle with the za'atar ( so people will be able to distinguish between the two flavors of borekas). Bake the borekas as in the recipe for potato borekas.

Borekas for a Crowd

(Serves 12 to 16)

1 16 ounce package of puff pastry, in two long rolls, thawed

1 recipe potato boreka filling

1 recipe spinach boreka filling

sesame or za'atar for sprinkling on top

Preheat the oven to 375 degrees.

Line a cookie sheet with aluminum foil and spray with non-stick cooking spray. Unroll the first puff pastry sheet on a floured surface and roll out to the length of the cookie sheet. Place to one side of the cookie sheet and make a line of the first filling along the length of the puff pastry, leaving a 1" border empty at each end. Fold the two long sides of the boreka over the filling and roll the boreka to one side of the cookie sheet, leaving the seam side of the boreka down. Crimp both ends closed and fold underneath the boreka. Repeat for the second filling.

Paint the tops of the borekas with the egg wash and sprinkle each with it's topping. With a sharp knife, poke 12 holes on the top of the boreka to create steam vents.

Bake in the center of the preheated oven for 40 to 50 minutes, or until the borekas are puffy and golden brown.

Summer Fruit Cobbler

(Serves 8-10)

8 cups of assorted ripe, sweet fruits such as peaches, plums, apricots, blueberries, etc.

1/2 cup sugar

3 tablespoons instant tapioca or 2 tablespoons flour or cornstarch

1/4 teaspoon cinnamon

a pinch of nutmeg or allspice

1 large sheet of puff pastry, thawed and unfolded

1 egg mixed with 1 tablespoon water

turbinado sugar

Preheat the oven to 350 degrees.

In a large mixing bowl, combine the fruit, sugar, tapioca, flour or cornstarch and cinnamon. Pour the fruit mixture into a deep rectangular baking pan, pretty enough to bring to the table. The filling should fill no more than 2/3's of the pan. Let the filling stand in the casserole for at least 15 minutes before baking.

Moisten the top edges of the pan. And place the puff pastry over the pan, sealing the edges of the pastry to the sides of the pan with your fingertips. Paint the top of the pastry with the egg wash and sprinkle generously with turbinado sugar.

Bake in the center of the preheated oven for 50 minutes to 1 hour or until the filling is bubbling and the puff pastry is puffy and golden brown.

All recipes here by Debbie Segura, www.Aish.com/family/cooking

RED CABBAGE IN RING OF BAKED FISH

(Rotkohl in gebackenem Fischring)

1 1/2 lb. fish filet

4 oz margarine

7 oz white bread

Milk

Salt

Seasoning

Lemon juice

Mince fish filet. Soak white bread in milk. Squeeze out excess milk. Blend all ingredients well. Grease a baking ring and sprinkle with bread crumbs. Put fish mixture into baking ring. Bake in preheated oven at moderate heat for about 20 minutes. Prepare red cabbage (see below). When fish ring is done, turn out onto a serving platter. Put red cabbage into hollow of ring. Serve with mashed potatoes.

Red Cabbage

2 lb. red cabbage

2 onions

2 tbsp. lard or margarine

1/2 pint red wine

2 tbsp. vinegar

6 juniper berries

1 bay leaf

3 cloves

Salt

Pepper

2 tbsp. honey, red current jelly or cranberry compôte

Clean, quarter, and core cabbage. Cut into small strips. Peel and dice onions. Melt lard or margarine in a large, heavy casserole dish. Add onions and fry until golden brown, and then add cabbage. Cook gently. Stir in red wine, vinegar, juniper berries, cloves, bay leaf, some salt and pepper.

Cover and cook over medium heat for approximately 45 minutes. Add honey, red current jelly or cranberry compôte to taste

RUM RAISIN ZUCCHINI BREAD

Makes 2 medium loaves, 8 servings each

1 cup raisins

1/3 cup rum

3 cups all-purpose flour

2 teaspoons cinnamon

1/2 teaspoon cloves

1 1/2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 cups dark brown or light brown sugar

1 cup corn oil or vegetable oil

2 teaspoons vanilla

2 cups (3 small, or about 12 ounces total) grated zucchini

1 cup chopped walnuts

Place raisins and rum in a screw-top jar. Cap tightly and shake vigorously. Let sit for at least 1 hour -- or for several hours, or more -- shaking occasionally.

Position a rack in center of oven. Preheat oven to 350 degrees. Grease and flour two 8 1/2-by-4 1/2-inch loaf pans.

Combine flour, cinnamon, cloves, baking soda, baking powder and salt; sift together into a medium bowl. Set aside. In a large bowl, whisk sugar, oil and vanilla together until smooth. Add zucchini and stir to combine. Add combined dry ingredients and stir just until batter is evenly mixed and there are no unblended drifts of flour. Stir in walnuts and raisins, along with any remaining rum. Divide batter evenly between prepared pans, filling each about 1/2 full.

Bake about 50 minutes, or until wooden skewer inserted into center of a loaf comes out clean. Remove from oven and cool in pans about 10 minutes. Remove from pans and place loaves, top side up, on a rack to cool completely. Bread can be stored, tightly wrapped in plastic, for up to 3 days. Freeze for longer storage.

 

 

SAUSAGE AND CABBAGE DINNER

 

3/4 cup nonfat lower-sodium chicken broth, divided

2 tablespoons Dijon mustard

1 (2 pound) cabbage, cored and cut into shreds

1 cup sliced leeks ( from one medium leek)

1/8 teaspoon black pepper

1 teaspoon fennel seeds

1 pound precooked turkey or chicken sausage, cut in 1-inch lengths

 

Place 1/4 cup of the broth and the mustard in a Dutch oven or large deep skillet. Swirl them together, then toss in about half of the cabbage and half of the leeks. Turn the heat to medium high and cook about 5 minutes, or until the cabbage is wilted. Add the rest of the cabbage and leeks, the remaining broth, the pepper and fennel seeds. Cover the pan and cook for another 5 minutes or, again, until the cabbage is wilted.

Add the sausage to the pan, cover and cook another 6 to 8 minutes, or until the sausage is heated through and the flavor of the sausage has melded with the cabbage. Makes 4 servings.

 

To serve with this Roast potatoes, 3-4, toss wedges of potatoes with a drizzle of olive oil and salt and place on a cookie sheet in a preheated oven 475 degrees until browned on the undersides, 10-12 minutes, turn and roast until browned again, or until the potatoes are fork tender. Offer a platter of cut-up veggies, you can buy at the supermarket packaged ready to eat, baby cut carrots, celery sticks, broccoli florets and cauliflower florets, served with purchased red pepper hummus.

Make a salad with romaine lettuce, sunflower seeds, croutons (home made

or purchased), cherry tomatoes and low-fat creamy Italian dressing.

SHERRY STEAMED CHICKEN WITH ONIONS

RAISINS, AND SAFFRON AND JULIENNE OF FRESH VEGETABLES

2 Cups Chicken Stock

1 piece quarter sized fresh ginger slice

1/4 Cup chopped green onions

2 tbsp. soy sauce

Freshly cracked black pepper to taste

1 cup sherry (NOT cooking sherry!)

24 small white boiling onions, peeled

1/2 cup golden raisins

1/4 cup White wine

1/2 tsp. saffron

1 large turnip, peeled

1 rutabaga, peeled

2 carrots, peeled and trimmed

2 leeks, cleaned, white part and about 1 inch green part

Pepper

2 tbsp. parsley, finely chopped

Place ginger, green onions, soy sauce and pepper inside chicken. Pour in sherry, closing cavity by typing legs, tail, and end of breast bone together. Place on steamer rack over chicken stock. Steam chicken until tender, about 1 hour. Remove chicken, tipping so juices run into stock. Taste stock and season to taste. (To keep low sodium, use lemon juice to season.) Reduce stock to intensify flavor. While chicken steams, parboil onions 3 - 5 minutes in water. (It will be easier to peel after this parboiling.) Drain.

Cover raisins with white wine. Add saffron and soak mixture for 15 minutes. Place onions, raisins and 2 tbsp. soaking liquid (from raisins) in non-stick skillet.

Cover pan, and shake over medium heat until onions are tender, or for for about 15 minutes. If onions and raisins begin to stick, add a little more wine.

Slice vegetables into fine julienne (match stick size). Slice leeks by hand, cutting same size as other vegetables. Plunge all vegetables into boiling water for about 3 minutes. Drain and refresh in cold water to stop cooking. Dry on paper towels. Season to taste with pepper. Reheat in non-stick pan.

To serve, place chicken on platter. Surround it with onions, raisins, and vegetables. Pour reduced stock over all. Top with chopped parsley.

Hint: you can use spring vegetables, if you would like. Asparagus tips, green beans, zucchini squash, scallions, and red, yellow, orange, and green bell peppers, for example, would be delicious and beautiful. Just be sure to julienne to approximately the same size (except asparagus).

SOUTH OF THE BORDER ZUCCHINI

 

1 medium onion -- diced

2 small green bell peppers -- diced

1/4 cup olive oil

2 cups fresh corn -- cut from cob

2 zucchini -- thinly sliced

2 yellow squash -- thinly sliced

1 tomato -- chopped

1/2 cup water

1/2 teaspoon salt

1/4 teaspoon ground black pepper

 

Sauté onion and green pepper in oil in a heavy pot 2 to 3 minutes. Add remaining ingredients, and bring to a boil. Cover, reduce heat, and simmer 8 to 10 minutes until vegetables are tender. Yield: 8 servings.

SPICED LEEKS

Serving Size: 3

 

4 medium leeks

1 1/2 cups salted water

1 tablespoon sweet butter

1 pinch ground nutmeg

Kosher salt -- to taste

Cut off the bottom roots and green tops of the leeks. Cut leeks in half lengthwise. Wash well and drain. Boil leeks in a covered pan with salted filtered water until they are tender. Drain thoroughly in a colander. Dry the leeks. In a pan melt butter, making sure not to brown. Add the leeks. Sprinkle with nutmeg, salt. Cook for 1 minute or so over medium high heat.

Leeks enhance the flavor of salmon, tuna, lamb, beef, and chicken dishes.

 

SPIEDINI

Serves 4

12 1 1/2-ounce slices of beef filet, gently pounded thin

Salt and freshly ground pepper

1/3 cup freshly grated Parmigiano Reggiano cheese

1/3 cup fine bread crumbs from freshly toasted bread

2 tablespoons finely minced parsley

1 small clove garlic, minced very fine or put through a press

2 to 3 tablespoons olive oil, plus additional for basting

1/3 cup dried currants

1/3 cup toasted pine nuts

1 finely chopped hard boiled egg

16 whole bay leaves, fresh if possible

16 ``stem to stern'' slices of red onion, each slice about 2 inches wide, cut from

the outer layers of 1 or 2 large onions

8 bamboo skewers soaked in water for 2 hours

Prepare a gas or charcoal grill for cooking over medium-low heat.

Lay out beef slices on a clean countertop. Sprinkle lightly with salt and freshly ground pepper to taste. Combine cheese, bread crumbs, parsley, garlic and olive oil and mix with your hands until all ingredients are well combined. Divide the seasoned bread crumbs, currants, pine nuts and hard-boiled egg among the meat slices. Roll up each slice tightly, being careful not to tear the tender meat. Puncture an onion slice with two skewers about 1 1/2 inches apart. Thread on a bay leaf and then one meat roll, repeat two more times with onion, bay leaf and meat roll, ending with a bay leaf and onion slice. Repeat for three more times. You should have 4 skewers with 3 meat rolls each. Grill the meat rolls slowly over medium-low heat till barely cooked through. Baste with a little olive oil after removing them from the heat. Serve with rice or couscous flavored with chicken stock or saffron or both. Steamed or sautéed summer zucchini tossed with olive oil, garlic and a leaf of two of fresh mint makes a nice side dish.

Variation: Swordfish, tuna or veal can be substituted for the beef. (As with meat, you can pound swordfish thin between 2 layers of plastic wrap. Pound gently with a flat mallet or the palm of your hand. Or simply have the butcher or fishmonger slice very thin slices.) Omit the cheese, double the bread crumbs and add an extra garlic clove when using fish.

SPINACH AND FINGERLING POTATO SALAD

WITH WARM BACON DRESSING

6 servings

1/2 pound fingerling potatoes

1/2 pound thick-cut bacon

2 large shallots, minced

1/2 cup olive oil

1/4 cup red wine vinegar

2 tablespoons maple syrup

2 teaspoons minced orange zest

1/2 teaspoon each: salt, freshly ground pepper

1/2 pound baby spinach

1/2 cup pine nuts, toasted, see note

Heat a large pot of salted water to a boil; add potatoes. Cook until potatoes are tender, 10 to 15 minutes.

Drain; let cool until just warm. Cut into 1/4-inch slices; set aside.

Cook bacon in a skillet over medium-low heat until crisp but still chewy, eight minutes. Drain bacon on paper towels. Let cool.

Chop or crumble into bits; set aside. Pour all but 1 tablespoon of fat from skillet; wipe clean. Turn heat to medium-high. Cook shallots until golden, one minute.

Mix bacon, oil, shallots, vinegar, maple syrup and orange zest in a small bowl. Season with salt and pepper. Heat in microwave until warm, about 30 seconds. Toss potatoes and spinach in large bowl with dressing. Garnish with pine nuts.

Note: To toast pine nuts, place in a dry skillet over medium-low heat. Cook, stirring nuts occasionally, until golden brown, one to two minutes. Watch carefully to avoid burning.

SWEET & SOUR YAMS AND PINEAPPLE

1 - 20 oz. can pineapple slices

1 Tbsp. cornstarch

1/4 tsp. salt

3 Tbsp. vinegar, preferably white or apple cider type

2 - 16 oz. cans Louisiana yams, drained

4 green onions, diagonally sliced

1/2 cup diagonally sliced celery

1/2 cup chopped green pepper

1 Tbsp. vegetable oil

Drain pineapple, reserving juice. Combine reserved juice, cornstarch and salt in saucepan; mix well. Cook until sauce boils and thickens, stirring. Stir in vinegar. Add yams and pineapple slices; cover. Simmer while completing next step. Stir-fry onions, celery and green pepper for 4 minutes. Combine with yams and pineapple. Serve warm. Makes 6 servings.

TOMATO PRESERVES

2 1/2 cups ground ripe tomatoes

4 tsp lemon juice

1/3 cup boiling water

3 1/2 cup sugar

1/8 tsp salt

1 pkg. pectin

zest of 1 lemon

Combine all ingredients except sugar. Bring to boil, add sugar and bring back to boil. Cook until sugar dissolved and put into jars.

TUNA SUNSHINE SALAD

8 ounces Sea-Shell Macaroni, cooked and drained

1 cup Mayonnaise

1 can (7oz) tuna, drained and flaked

1 medium orange, peeled and diced

1/3 cup chopped sweet gherkins

1/3 cup dark seedless raisins

2 Tablespoons lemon juice

1 tablespoon chopped chives

1 tsp. salt

Gently toss together all ingredients. Cover: chill. Makes about 6 cups.

YEASTED SUGAR CAKE

Covered with a cracked sugar crust, this cake is fragrant with butter - yet it uses far less than most cakes. And although it's made with yeast, the rising time is brief. I love this cake at any time of day, with raspberries, with fruit compotes of all kinds, and in place of shortcake with strawberries and cream.

Cake:

2 1/4 teaspoons (1 envelope) active dry yeast

1/4 cup sugar

2 cups flour, plus extra for the counter

1/2 teaspoon salt

1/2 cup warm milk

2 eggs, at room temperature

4 tablespoons butter, at room temperature

Topping:

2 tablespoons butter, softened

1/4 cup light brown or white sugar

Stir the yeast and 1 teaspoon of the sugar into 1/4 cup warm water in a small bowl and let stand until foamy, about 10 minutes. Combine the flour, remaining sugar, and salt in a mixing bowl. Add the yeast, milk, and eggs and beat until smooth. Add the butter and beat vigorously until the batter is silky. Scrape down the sides, then cover and let rise until doubled in bulk, about 45 minutes. Lightly butter a 9-inch tart pan or cake pan. Stir down the dough, turn it onto a lightly floured counter and gently shape it into a disk. Set it in the pan and flatten it with your hands. Rub the softened butter all over the top, then cover with the sugar, using all of it. Let rise for 30 minutes. during the last 15 minutes, preheat the oven to 400°F. Bake the cake in the center of the oven until well risen and the

sugar has begun to melt and brown, about 25 minutes. The surface should be

covered with cracks. When done, let it cool briefly, then unmold and serve,

still a little warm, with fruit and softly whipped cream.

Variations: Add 1 teaspoon finely grated lemon zest to the batter along with

1/2 teaspoon vanilla extract or 1/2 teaspoon crushed anise seeds. A half cup

of finely ground almonds and a drop of almond extract are also good

additions. Serves 10 to 12. Vegetarian Cooking for Everyone Deborah Madison

 

 

 

 

 

ZUCCHINI SOUP

 

1 large onion sliced (or several green onions)

1 clove garlic crushed

2 Tbsp olive oil (may use 3 Tbsp butter if you want)

4 med zucchini chopped

1 tsp basil (1 tbsp if using fresh)

1/4 tsp oregano (1 tsp if using fresh)

4 cups of fat free chicken stock

4 oz reduced or fat free cream cheese (or regular cream cheese)

salt and pepper to taste

 

Sauté onion and garlic until they are soft and translucent. Add zucchini and herbs and cook over low heat for another five minutes or so, until the zucchini has soaked up some of the garlic/onion flavor. Stir in chicken stock and heat through. Place in blender with the cheese until smooth. You may have to do this in 2 batches. Add salt and pepper. Return to stove and heat.

 

For a fancier soup serve this with a bit of yogurt or sour cream swirled in and a bit of basil or thyme for garnish. You can make this soup with other vegetables , carrots, spinach. and squash. If you just blend half the soup, it gives you a chunkier soup.

ZUCCHINI TORTE

3 cups thinly sliced, raw zucchini

1 cup Bisquick

1/2 cup chopped onion

1/2 cup grated Parmesan or Romano Cheese (not the kind in the green can)

2 Tablespoons fresh Italian parsley, chopped

1/2 teaspoon salt

1/2 teaspoon seasoned salt

1/2 teaspoon dried oregano

dash pepper

1 clove garlic, finely chopped or minced

1/2 cup vegetable oil

4 eggs, slightly beaten

Preheat oven to 350F. Grease a 9x13 inch pan (or for a smaller, thicker

product, use a 8x10 in baking pan).

Mix all the ingredients in a large bowl. Mix thoroughly. Spread in prepared pan, bake until lightly brown on top, about 25-30 minutes. Cool completely and slice into small squares.

 

SHALOM FROM SPIKE & JAMIE



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