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).

 

ALL AMERICAN TURKEY BURGERS

ALL STAR PORK MEATBALLS

APPETIZER MEATBALLS

BAKED ORANGE ROUGHY

BARBECUED ROASTED SALMON

BONELESS PORK CHOP TACOS

BOURSIN YOGURT CHEESE

BRANDIED MAYONNAISE

BROCCOLI PASTA TOSS

BROWN RICE SALAD

BRUSCHETTA RECIPES

BUTCHS BEST BURRITOS

BUTTERMILK PIE

BUTTERMILK WAFFLES

CAMPERS APPLE CRISP

CAMPERS MOCHA ESPRESSO MIX

CAMPERS SPAGHETTI

CHAMPAGNE MARINATED BEETS

CHICKEN SALAD CHAPALA

CHOCOLATEVILLE MOCHA CHEESECAKE

CREAMY GROUND BEEF CASSEROLE

CRISPY SALMON CAKES

CRUSTY HAM AND CHEESE SOUFFLE

FEATHER LIGHT RAISED WAFFLES

FIRECRACKER BURGERS

FIVE GREEN SALSA

GINGER MAYONNAISE

GRILLED TURKEY SUMMER SALAD

HAWAIIAN TURKEY FILLETS

HERB MARINATED LONDON BROIL

JALAPENO PIE

LAMB BURGERS WITH BLUE CHEESE

MARBLED RASPBERRY NUT CHEESECAKE

MEDITERRANEAN CHICKEN SALAD

OLD BAY ALL AMERICAN BARBECUE SAUCE

OLD FASHIONED SCRAPPLE

OMELET WITH CANADIAN BACON FILLING

ORANGE ANGEL FOOD CAKE

PATRIOTIC PORK MESQUITE BBQ RIBS

PEACH BLUEBERRY COBBLER

PECAN CHICKEN

PORK CHOPS WITH CIDER VINEGAR BRINE

PORK WITH PEARS HONEY and THYME

RASPBERRY CHOCOLATE CAKE

RHUBARB AND DRIED CHERRY CHUTNEY

RHUBARB BREAD PUDDING

RHUBARB CAKE

RHUBARB MARMALADE

SALMON WITH BALSAMIC REDUCTION

SAUSAGE GRAVY

SAUSAGE SPOON BREAD

SCRAMBLED EGG SANDWICH

SHIITAKE MUSHROOM AND FRESH GOAT

SPAGHETTI PUTTANESCA

SPINACH AND GOAT CHEESE PIZZA

SQUASH CASSEROLE

STRAWBERRY BREAKFAST TOPPING

STRING BEANS WITH SHALLOTS OR LEMON

TERIYAKI CHICKEN SKEWERS

THAI GRILLED TURKEY PIZZA

TURKEY KEBABS

TWICE BAKED POTATO WITH SMART BACON

 

ALL AMERICAN TURKEY BURGERS

Makes 4 cheeseburgers

1 package McCormick(r) Turkey Gravy Mix

1 pound ground turkey

2 teaspoons McCormick(r) Instant Minced Onion

1 tablespoon McCormick(r) Parsley Flakes

American cheese (optional)

Hamburger buns

Lettuce (optional)

Tomato (optional)

1. Combine first 4 ingredients.

2. Shape into 4 patties. Grill or broil. Top with American cheese. Serve on hamburger buns with lettuce and tomato if desired.

ALL STAR PORK MEATBALLS

 

1 pound ground pork

1 tablespoon onion flakes

3/4 cup crushed corn flakes

1/2 teaspoon salt

1/8 teaspoon ground black pepper

1 egg

1/4 cup ketchup

3 tablespoons brown sugar

1 teaspoon dry mustard

Heat oven to 375 degrees F. In a large bowl, combine ground pork, onion flakes, corn flakes, salt, pepper and egg. In a small bowl stir together ketchup, brown sugar and dry mustard. Spoon 2 tablespoons of the ketchup mixture into the pork and mix well. Spray muffin tin with vegetable cooking spray. Form 6 meatballs and place in muffin tin. Coat the top of each meatball with the remaining ketchup mixture. Bake for 30 minutes at 375 degrees F., until nicely browned and glazed.

Serves 6

APPETIZER MEATBALLS

 

2 pounds lean ground pork

1 cup ice water

1/4 cup soy sauce

1/4 teaspoon freshly ground black pepper

Heat oven to 375 degrees F. With hands or wooden spoon mix pork, water, soy sauce and pepper thoroughly in large bowl. Shape into 3/4 -inch balls (mixture will be fairly soft and balls will not be perfect). Arrange closely together in single layer on un-greased shallow baking pan, like a jelly-roll pan. Bake for 20-30 minutes. Remove from pan, and serve immediately with a dipping sauce, like your favorite salad dressings (Russian, Thousand Island, Ranch) or choose from the suggestions below. Use toothpicks to skewer meatballs to dip. Or remove from pan, cool, cover and freeze or refrigerate. Serve cold or reheated.

Makes about 7 dozen meatballs.

Try these dips from the condiment category.

Barbecue-Cranberry Dip

Ginger-Orange Dip

Toasted Onion Dip

BAKED ORANGE ROUGHY

Makes 4 servings

1 pound orange roughy fillets

1/4 cup lemon juice (2 lemons)

2 teaspoons dry mustard

1 teaspoon dried tarragon leaves

Preheat oven to 400 degrees. Place fillets in large casserole that has been sprayed with nonstick cooking spray. Squeeze lemon juice over fillets. Sprinkle mustard and tarragon leaves over fish. Bake for 10 minutes per inch of thickness, or until fish is opaque and flakes with a fork.

-- From "Four Ingredient Cookbook Vol. IV" by Linda Coffee and Emily Cale

BARBECUED ROASTED SALMON

1/4 cup pineapple juice

2 tablespoons fresh lemon juice

4 (6-ounce) salmon fillets

2 tablespoons brown sugar

4 teaspoons chili powder

2 teaspoons grated lemon rind

3/4 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

Cooking spray

Lemon wedges (optional)

Combine first 3 ingredients in a zip-top plastic bag; seal and marinate in

refrigerator 1 hour, turning occasionally.

Preheat oven to 400 Remove fish from bag; discard marinade. Combine sugar and next 5 ingredients (sugar through cinnamon) in a bowl. Rub over fish; place in an 11 x 7-inch baking dish coated with cooking spray. Bake at 400 for 12 minutes or until fish flakes easily when tested with a fork. Serve with lemon, if

desired.

BONELESS PORK CHOP TACOS

from Newman's Best

 

Prepare the guacamole:

3 avocados

1/4 white onion, finely chopped

1/4 cup cilantro, chopped

Salt and pepper to taste

In a bowl, mash all ingredients together with your hands until somewhat chunky. Set aside.

Prepare the romaine:

1 head romaine lettuce, outer leaves removed

Prepare the pork:

2 boneless pork chops

3 Tbsp. oil

1 cup Newman's Own Roasted Garlic Salsa

1/2 cup water

In a skillet, heat the oil on high heat. Cook the chop for 5 minutes on one side, turn over and cook another 5 minutes. Add the salsa and water and turn the heat down to medium-low, covering the pan. Cook another 15 minutes.

Warm the tacos:

1 package corn tortillas

Using a skillet on medium heat, warm the corn tortillas until just soft. Place in a container that has a warm towel and wrap the tortillas in it.

Condiments:

1 package pre-shredded sharp cheddar cheese

1 pint sour cream, regular, low-fat or non-fat

1 cup freshly chopped cilantro

1 cup Newman's Own Roasted Garlic Salsa

Place all the ingredients on separate platters and serve family style. Arrange in the following order: place a nice amount of pork first, cheese, lettuce, guacamole, sour cream and cilantro. Top with Newman's Own Roasted Garlic Salsa.

Serves: 6

BOURSIN YOGURT CHEESE

2 cups yogurt cheese (recipe below)

1 clove garlic - minced

1 teaspoon dried oregano

1/4 teaspoon dried basil

1/4 teaspoon dried dill

1/4 teaspoon dried marjoram

1/4 teaspoon dried thyme

1/4 teaspoon freshly ground black pepper

artificial sweetener to taste - I use approximately 1 1/2 packets

Mix all ingredients together in bowl. Refrigerate several hours to overnight

so flavors will meld.

Serving suggestions: Serve with fresh veggies or crackers; or use as topping

for baked potatoes or over hot steamed veggies.

YOGURT CHEESE

4 cups plain low fat or nonfat yogurt

Line a sieve with a coffee filter or cheesecloth. Suspend the sieve over a deep bowl. Place the yogurt in the filter and refrigerate for several hours or overnight to allow the whey to drain out. When the yogurt has the consistency of a soft cream cheese, scrape the yogurt away from the filter and transfer it to a plastic container. Discard the liquid in the bowl and refrigerate the yogurt cheese. Use

within 1 week, discarding any accumulated liquid before using.

Makes about 2 cups cheese

BRANDIED MAYONNAISE

makes1 cup

3/4 cup mayonnaise

1 tablespoon brandy

3 tablespoons ketchup

1 tablespoon Worcestershire sauce

1 tablespoon honey

1 tablespoon lemon juice

Salt and pepper to taste

Combine all ingredients. Taste and adjust seasonings.

Chill before serving.

This is good with chicken or fish.

BROCCOLI PASTA TOSS

2 cups Broccoli florets

1 tablespoon Vegetable Oil

1 teaspoon Sesame Seeds -- toasted

4 ounces Fettuccine -- broken up

3 tablespoons Parmesan Cheese -- grated

1/8 teaspoon Garlic Powder

Cook broccoli and pasta in a large pan, in boiling water for 6-8 minutes or just until tender, stirring once or twice. Drain. Add oil to pasta mixture and toss. Add cheese, sesame seeds, garlic, and pepper to taste. Toss gently to coat. Serve immediately.

BROWN RICE SALAD

Serves 4

2 cups organic short grain brown rice, cooked

1/2 cup Eden Organic Garbanzo Beans, drained, and rinsed

6 slices Eden Pickled Daikon Radish, finely chopped

2 Tablespoons red onion, minced

1 Tablespoon celery, minced

1 Tablespoon carrot, coarsely grated

2 teaspoons fresh parsley, minced

1 Tablespoon Eden Organic Brown Rice Vinegar

Place all ingredients in a mixing bowl. Mix thoroughly and place in a serving bowl.

 

BRUSCHETTA

Makes about 72 slices

2 French baguettes

2 cloves garlic

1/2 cup extra-virgin olive oil

Preheat oven to 400 degrees. Cut bread crosswise into 1/2-inch-thick slices. Bake until golden brown. Rub toast lightly with garlic, and brush with olive oil. Toast may be made 1 week ahead and kept in an airtight container. Brush with oil just before serving.

Tomato and Feta Bruschetta Topping

Makes about 2 cups

2 large shallots, thinly sliced

1 tablespoon extra-virgin olive oil

2 cups chopped, seeded tomatoes

Salt and pepper to taste

2 ounces feta cheese, cut into fine dice (about 1/2 cup)

2 tablespoons chopped fresh chives, or to taste

2 teaspoons balsamic vinegar, or to taste

In a small skillet, cook shallots in oil over moderate heat, stirring, until softened. Stir in tomato and salt and pepper to taste. Cook, stirring 30 seconds, or until just heated through. In a bowl, toss tomato mixture with feta, chives, vinegar and salt and pepper to taste, and mound about 1 tablespoon on oiled side of each toast.

-- From Gourmet magazine

White bean bruschetta topping

Makes about 1 cup

1 cup cooked white beans (if using canned, rinse and drain)

1 tablespoon balsamic vinegar

2 cloves garlic, finely chopped

1 tablespoon olive oil

1 tablespoon finely chopped fresh rosemary

In a medium bowl, combine beans, vinegar, garlic, oil and rosemary and let sit at room temperature for 30 minutes.

-- From Bobby Flay, host of "FoodNation"

Tomato and roasted garlic bruschetta topping

Makes 3 1/2 cups

6 cloves garlic

Extra-virgin olive oil

2 8-ounce packages cream cheese

1 cup freshly grated Romano cheese (4 ounces; divided)

1 cup chopped fresh tomatoes

1 bunch fresh cilantro, leaves chopped

Preheat oven to 350 degrees. Place garlic on a piece of aluminum foil. Drizzle with oil. Wrap up garlic and roast in oven for about 30 minutes, or until soft. Remove garlic from the oven, remove peel and puree in a food processor until smooth. Place in refrigerator to rest and cool. When cooled, combine with cream cheese. Spread cream cheese mixture on toast and sprinkle lightly with the Romano cheese. Return to oven to warm the cheese. Remove from oven and top with tomatoes. Sprinkle with remaining Romano. Scatter cilantro on top of bruschetta and serve.

BUTCHS BEST BURRITOS

Recipe created by: Carolyn Carey, Long Beach, CA

From Newman's Best

2 carrots, cut into 1/4-inch pieces

1 celery stalk, cut into 1/4-inch pieces

1 medium onion, finely chopped

2 tsp. vegetable oil

1 garlic clove, minced

1 tsp. chili powder, or to taste

1/4 tsp. ground cinnamon

1/8 tsp. ground cloves

1 3/4 lbs. skinless, boneless turkey breast meat, cut into 1/2-inch chunks

1 cup Newman's Own Medium Salsa

1/2 cup chicken stock

1 can (4 oz.) chopped green chilies, drained

1/2 cup fresh parsley leaves, chopped

12 burrito-size flour tortillas

1/2 cup grated Mexican cheese

Garnish:

Newman's Own Medium Salsa

Cilantro, chopped

In a nonstick 12-inch skillet over medium heat, sauté carrots, celery and onion in oil 15 minutes until soft, stirring occasionally. Add garlic, chili powder, cinnamon and cloves, and cook 1 minute, stirring. Increase heat to medium-high; add turkey and cook 5 minutes, until it loses its pink color throughout, stirring occasionally.

Add Newman's Own Medium Salsa, stock, chilies; heat to boiling. Lower heat to medium and simmer 3 minutes; stir in parsley.

To warm tortillas, wrap 4 at a time in damp paper towels and microwave on high for 1 minute.

To serve, spoon approximately 1/2 cup chili onto each tortilla and sprinkle with grated cheese. Spoon Newman's Own Medium Salsa to taste over filling and sprinkle with chopped cilantro. Roll up to serve.

Makes 6 main-dish servings.

BUTTERMILK PIE

Makes 6 servings

Cornmeal crust:

1 cup all-purpose flour

1/4 cup yellow cornmeal

1/2 teaspoon salt

1/4 cup chilled unsalted butter, cut into small pieces

2 tablespoons chilled solid vegetable shortening, cut into small pieces

Buttermilk filling:

3 eggs

2/3 cup granulated sugar (divided use)

2 tablespoons all-purpose flour

1/8 teaspoon salt

3 tablespoons unsalted butter, melted and cooled slightly

1 2/3 cups buttermilk

2 teaspoons vanilla

To make crust: Sift together flour, cornmeal and salt into a medium bowl.

Prepare a small bowl or cup of ice water. Using a pastry cutter or 2 knives, cut butter and shortening into flour mixture until bits the size of peas remain. Sprinkle ice water over flour mixture, 1 tablespoon at a time, stirring with a fork until moistened. (Use 3 to 4 tablespoons, as needed.) Gather dough into a ball, and knead it a few times until it is smooth. Shape into a thick disk, wrap in plastic wrap and chill for at least 30 minutes.

With a lightly floured rolling pin, on a lightly floured surface, roll dough into an 11-inch circle. Transfer to a 9-inch pie plate. Trim overhanging dough to 11/2 inches from rim, then tuck overhang under to form an edge. Flute the edge. Prick dough with a fork and chill until needed. Position a rack in middle of oven, and heat oven to 450 degrees.

To make filling: Separate eggs, putting yolks in a large bowl and whites in a medium bowl.

Briefly whisk yolks, then whisk in 1/3 cup sugar, flour and salt. Stir in butter, and then buttermilk and vanilla. Whisk until smooth. Working by hand, or with a hand-held mixer, beat whites in their bowl until soft peaks form. Continue beating, adding remaining 1/3 cup sugar, 1 tablespoon at a time, until whites are stiff and glossy. Stir 1 cup of whites into yolk mixture; then spoon lightened yolk mixture onto remaining whites, and fold together.

Pour filling into prepared pie shell. Bake for 10 minutes, then lower temperature to 350 degrees and continue to bake until a knife inserted into custard comes out clean, 20 to 25 minutes. Cool pie on a rack before serving. -- Adapted from "The Jimtown Store Cookbook" by Carrie Brown and John Werner

BUTTERMILK WAFFLES

Makes 4 servings

1 cup all-purpose flour

1 tablespoon cornmeal (optional; see note)

1/2 teaspoon salt

1/4 teaspoon baking soda

1 egg, separated

3/4 cup plus 2 tablespoons buttermilk

2 tablespoons butter, melted and cooled

Heat waffle iron. Whisk flour, cornmeal, salt and baking soda in a medium bowl; set aside. In a separate bowl whisk egg yolk with buttermilk and butter; set aside. In a third bowl beat egg white until it just holds a 2-inch peak. Add the buttermilk mixture to the flour mixture in a thin steady, stream while mixing gently with a rubber spatula. (Do not add liquids faster than you can incorporate them). Gently fold the egg white into the batter. Spread batter onto the waffle iron according to manufacturer's directions. Cook until golden brown, 2 to 5 minutes.

Fruit variation: Fold 1 cup blueberries, pitted cherries, blackberries or apple chunks into batter before baking.

Nut variation: Sprinkle batter with 1 or 2 tablespoons of chopped pecans before closing waffle iron. Note: Cornmeal adds crispness to the finished waffles. You may omit it if desired. - From "American Classics" by the editors of Cook's Illustrated (2002)

CAMPERS APPLE CRISP

Makes 3 to 4 small servings

The topping and filling ingredients can be combined at home in separate bags and assembled and cooked at camp.

Topping:

1 cup granola

1/4 cup whole-wheat flour

1 tablespoon nonfat dried milk

2 tablespoons margarine

Filling:

1 1/2 teaspoons ground cinnamon

2 tablespoons firmly packed brown sugar

1/4 teaspoon ground nutmeg

1 teaspoon all-purpose flour

1/2 cup chopped dried apples

1/2 cup chopped dried cherries

1 cup water

To make topping: Mix granola, flour and nonfat dried milk, then knead margarine into the mixture. Place in a resealable plastic bag.

To make filling: Combine cinnamon, brown sugar, nutmeg and flour in a separate plastic bag.

At camp, in a covered pan, simmer the sugar mixture and dried fruit in 1 cup water for 5 minutes or until fruit is soft. Apples may take longer to cook than cherries. Once soft, spoon the topping over the filling and allow to heat through. Spoon into cups to serve.

CAMPERS MOCHA ESPRESSO MIX

Makes enough for 8 cups espresso

3 tablespoons instant espresso coffee powder

1/3 cup nonfat dried milk

1 tablespoon granulated sugar

1/4 cup nondairy creamer powder

2 tablespoons ground chocolate (such as Ghiradelli's Sweet Ground Chocolate

and Cocoa)

1/2 tablespoon unsweetened cocoa

Combine espresso powder, dried milk, sugar, nondairy creamer, ground chocolate and cocoa in a plastic container.

At camp, place 2 tablespoons of mix in a cup. Add 1 cup of boiling water and stir.

CAMPERS SPAGHETTI

Makes 2 to 3 servings

1/2 cup grated parmesan cheese

1/4 cup chopped toasted hazelnuts (see note)

10 chopped sun-dried tomatoes

1 tablespoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon dried garlic granules

5 or 6 dried, chopped shiitake mushrooms (see note)

8 ounces spaghetti

1 tablespoon olive oil

At home, place cheese, hazelnuts, tomatoes, basil, oregano, garlic granules and mushrooms in a large resealable plastic bag.

At camp, cook noodles according to package directions and drain. Toss with olive oil. Add dry ingredients and toss.

Note: To toast hazelnuts, spread shelled nuts in dry skillet and cook over medium heat, stirring, about 10 minutes or until skins crack. Be careful not to burn. To remove skins, rub warm nuts with a rough cloth.

Note: To dry your own shiitakes, thread the mushrooms through their middles and hang to dry in a warm, dry place.

CHAMPAGNE MARINATED BEETS

WITH WALNUTS AND FROMAGE BLANC

Makes 4 servings

Serve as a first-course salad. If you would like to use two different colors of beets, cook and marinate them separately, then toss them together at the last minute with the other ingredients.

2 11/4-pound bunches beets with leaves, trimmed and scrubbed

1/3 cup water

1/3 cup walnut pieces

3 tablespoons champagne vinegar

1 1/2 teaspoons granulated sugar

1 fennel bulb, with some of the fronds attached

1 tablespoon walnut oil plus additional for drizzling

Salt and freshly ground pepper to taste

4 ounces fromage blanc (see note)

Preheat the oven to 400 degrees. Place the beets in a roasting pan with 1/3 cup water. Cover tightly with foil. Roast for 55 minutes to 1 hour, until tender when pierced with a knife. Set aside to cool slightly.

Place the walnuts on a baking sheet; place in the oven and toast for 8 to 10 minutes, until golden-brown. Let cool.

Whisk together the vinegar and sugar in a small bowl until the sugar dissolves. While the beets are still warm, peel them with a paring knife, or twist off the skins with a clean towel you don't mind staining. Cut into bite-size chunks, either in quarters or smaller. Toss with the vinegar mixture, cover tightly and let marinate for at least 1 hour.

Chop enough of the delicate fennel fronds to measure 1 teaspoon. Quarter the fennel bulb and cut out the core. Thinly slice one of the quarters. Set aside the rest of the fennel for another use.

Drain any excess vinegar from the beets, then toss them with the walnuts, fennel slices, fennel fronds, walnut oil and plenty of salt and pepper. Spoon the salad onto serving plates and scoop pretty spoonfuls of fromage blanc on top of each. Drizzle with additional walnut oil and grind some pepper over the top.

Note: Look for fromage blanc, a fresh, soft, slightly tangy cheese, in stores that carry specialty cheeses.

CHICKEN SALAD CHAPALA

6 servings (about 1 cup each)

Vegetable cooking spray

4 flour tortillas (8-inch)

16 ounces chicken breast, cooked, shredded or cubed

1 (15-ounce) can pinto or red kidney beans, or 11/2 cups cooked dry-packaged

pinto or red kidney beans, rinsed, drained

1 (15-ounce) can black beans or 11/2 cups cooked dry-packaged black beans,

rinsed, drained

1 cup cubed mango

1 medium zucchini, cut in half, sliced

1/2 cup chopped red bell pepper

1/4 cup chopped green onions and tops

Honey-cumin vinaigrette (recipe follows)

6 cups torn salad greens

Prepare honey-cumin vinaigrette.

Preheat oven to 375 degrees.

Cut each tortilla into 6 wedges; spray tops with cooking spray.

Bake on cookie sheet at 375 degrees until browned and crisp, 5 to 8 minutes; reserve.

In a bowl, combine chicken, beans, mango, zucchini, bell pepper and green onions; pour Honey-Cumin Vinaigrette over and toss.

Arrange salad greens on serving plates and spoon chicken salad over; garnish with reserved tortilla wedges.

HONEY-CUMIN VINAIGRETTE

About 2/3 cup

1/2 cup orange juice

1 or 2 tablespoons olive oil, to taste

1 tablespoon honey

2 or 3 teaspoons lime juice, to taste

1/4 teaspoon ground cumin

Mix all ingredients together well.

CHOCOLATEVILLE MOCHA CHEESECAKE

16 ounces fat-free cream cheese -- softened

1 4 oz. pkg. sugar-free instant chocolate fudge pudding

2/3 cup non-fat dry milk powder

1 cup cold coffee

1 chocolate-flavored pie crust

3/4 cup Cool Whip Lite(r) -- thawed

1/2 teaspoon vanilla

2 teaspoons unsweetened cocoa

Sugar substitute to equal 2 tsp. sugar

1 tablespoon mini chocolate chips

In a medium bowl, stir cream cheese with a spoon until soft. Add dry pudding mix, dry milk powder and coffee. Mix well, using a wire whisk. Spread mixture evenly into piecrust. Refrigerate for about 15 minutes. In a small bowl, combine Cool Whip, vanilla, cocoa and sugar substitute. Spread mixture evenly over cheesecake filling. Sprinkle mini chips evenly over top. Refrigerate until ready to serve.

 

 

 

 

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.

CRISPY SALMON CAKES

Serving Size: 4

 

1 1/4 pounds salmon -- 1/4 inch diced

2 tablespoons mayonnaise

1/4 cup onion -- diced

2 tablespoons parsley -- chopped

3/4 teaspoon salt

1 1/2 tablespoons lemon juice

Combine all ingredients and form into patties, Place in freezer for 10 minutes. Set up breading station (Milk, egg, and breadcrumbs) and bread TWICE. Pan fry in shallow skillet in light oil.

Serve with creamy Ginger Mayonnaise dressing. (Recipe Below)

Serve with a nice fresh salad.

Ginger Mayonnaise

 

1 1/2 Tablespoons Fresh ginger root -- very finely chopped

1 cup mayonnaise

2 teaspoons sugar

Milk -- as required

Mix mayonnaise, ginger, and sugar together thoroughly, and according to taste. If necessary add a little milk, 1 teaspoon at a time, to produce a mayonnaise which forms soft peaks when dropped from a spoon.(Add more milk to produce a thinner mayonnaise for salads.)

Store refrigerated in an airtight container.

CRUSTY HAM AND CHEESE SOUFFLE

8 ounces finely chopped fully cooked ham (about 1 1/2 cups

2 tablespoons fine dry bread crumbs

1/4 teaspoon dried rosemary, crushed

1/4 cup butter or margarine

1/4 cup all-purpose flour

1/4 teaspoon dry

1/4 teaspoon white pepper

Dash ground allspice

1 cup milk

1 cup finely shredded Cheddar cheese (4 ounces)

6 egg yolks

6 egg whites

1/4 teaspoon cream of tartar

Generously butter a 1 1/2-quarter soufflé dish. Attach a foil collar to dish. Measure enough foil to go around dish plus a 2-inch overlap. Fold into thirds lengthwise; place foil around dish with collar extending 2 inches above top of dish. Secure with tape, if necessary. Combine bread crumbs and rosemary; coat bottom and sides of dish with mixture; set aside.

In a large saucepan melt butter, stir in flour, mustard, pepper and allspice. Add milk; cook and stir for 6-7 minutes or until thickened and bubbly. Remove from heat. Stir in cheese until melted. Beat egg yolks; stir in about 2 tablespoons of the cheese mixture. Return all to the cheese mixture in the saucepan. Stir in ham; set aside.

Using clean beaters, in a large bowl beat egg whites with cream of tartar until stiff peaks form. Gradually pour ham-cheese mixture over beaten whites, folding gently to blend. Spoon mixture into the prepared soufflé dish. Bake in a 350 degree F. oven for 35-40 minutes or until puffed and golden brown. Remove from oven when not quite set; soufflé should shake slightly when gently moved. Remove collar from dish; serve soufflé immediately. Serves 4

 

 

FEATHER LIGHT RAISED WAFFLES

CRISP CRUSTED

Makes 8 waffles

1/2 cup warm water

1 package active dry yeast (21/4 teaspoons)

2 cups warm whole milk

1/2 cup butter, melted (1 stick)

1 teaspoon granulated sugar

1 teaspoon salt

2 cups all-purpose flour

2 eggs

1/4 teaspoon baking soda

Add the warm water to a very large mixing bowl and sprinkle in the yeast; let stand 5 minutes. Add the warm milk, butter, sugar, salt and flour; beat until smooth. Cover the bowl with plastic wrap and let stand overnight. Refrigerate in warmer climates (room temperature above 70 degrees). When ready to cook, beat in eggs and baking soda. Heat waffle iron. Pour 1/2 to 3/4 cup batter onto waffle iron and bake according to manufacturer's directions. Serve immediately.

-- Adapted from "The Breakfast Book" by Marion Cunningham

FIRECRACKER BURGERS

Makes 4 servings

1 pound lean ground beef

1/4 cup finely chopped red onion

1 tablespoon McCormick(r) Parsley Flakes

3/4 teaspoon McCormick(r) Garlic Salt

1/2 teaspoon McCormick(r) Ground Black Pepper

1/4 teaspoon McCormick(r) White Pepper

1/4 teaspoon McCormick(r) Ground Red Pepper

2 bell peppers (red and green), seeded and cut in rings

vegetable oil

4 slices Cheddar, Monterey Jack or American cheese

4 Kaiser rolls or hamburger rolls

Lettuce

1. Mix together ground beef, onion and seasonings. Shape mixture into 3 or 4 burgers. Brush pepper rings with oil.

2. Grill burgers and peppers over medium heat 8-12 minutes or until burgers are well-done (160ºF internal temperature), turning once.

3. Add cheese to top of each burger for one minute before cooking is completed. Place on rolls. Top with pepper rings and lettuce.

FIVE GREEN SALSA WITH GARLIC AND LIME

created by Martha Ferreyra

1 lb. tomatillos (husked)

1 ripe avocado

4-7 jalapeno or serrano chilies

1 lime

1 clove garlic

1/2 cup chopped cilantro

Roast chilies and tomatillos on the grill. Blend garlic first with a little water in blender, or mash using a mortar and pestle. Combine garlic with roasted chilies and tomatillos and blend on low. Mash or cut finely the avocado. Combine avocado, cilantro and contents of blender in a bowl. Squeeze lime into salsa and add salt to taste. This salsa was created seven years ago as a special addition to barbecued goat tacos.

GINGER MAYONNAISE

 

1 1/2 Tablespoons Fresh ginger root -- very finely chopped

1 cup mayonnaise

2 teaspoons sugar

Milk -- as required

Mix mayonnaise, ginger, and sugar together thoroughly, and according to taste. If necessary add a little milk, 1 teaspoon at a time, to produce a mayonnaise which forms soft peaks when dropped from a spoon.(Add more milk to produce a thinner mayonnaise for salads.)

Store refrigerated in an airtight container.

GRILLED TURKEY SUMMER SALAD

Serves 4

3 turkey breast tenderloins

1/2 cup dry red wine

2 tablespoons low-sodium soy sauce

1 tablespoon olive oil

1 tablespoon shallot, finely minced

1 tsp dried oregano

2 medium fresh tomatoes, cut in wedges

4 teaspoon walnuts, coarsely chopped

1 ounce feta cheese, crumbled

1 cup sliced celery

4 tablespoons black olives, sliced

1 head leaf lettuce, washed and broken into bite-sized pieces

1/2 cup bottled fat-free ranch dressing

Whisk together red wine, soy sauce, olive oil, shallot and oregano. Wash turkey tenderloins, pat dry and place in shallow glass dish to marinate. Add wine mixture and turn to coat each tenderloin. Cover and refrigerate 2 to 4 hours, turning turkey several times.

When ready to cook, spray grill or broiler pan with non-stick cooking spray.

Preheat grill or broiler to medium.

Remove turkey from marinade, pat dry and brush lightly with olive oil. Cook 5 inches from heat for 8 to 10 minutes on each side, or until lightly browned and no longer pink inside.

While turkey is cooking, toss together tomatoes, walnuts, feta cheese, celery, olives and lettuce in a large bowl. Divide among 4 dinner plates or large individual salad bowls.

When tenderloins are fully cooked, remove to cutting board and slice, crosswise, into 1/2-inch diagonal pieces. Arrange equal portions of turkey in the center of each salad, and serve with ranch dressing.

HAWAIIAN TURKEY FILLETS

1/4 cup soy sauce

1/4 cup pineapple sauce

1 tablespoon brown sugar

1/4 teaspoon ground ginger

1/8 teaspoon ground red pepper, optional

1 garlic clove, finely chopped

1 package turkey fillets (about 1 pound.)

In medium bowl or plastic food bag, combine first six ingredients. Add turkey; marinate several hours or overnight in refrigerator.

Remove turkey from marinade, reserve marinade. Grill turkey about 4 to 6 minutes on each side or until turkey is not longer pink when cut into.

In small saucepan mix cornstarch with reserved marinade. Cook, stirring occasionally, until sauce boils and slightly thickens.

Serve sauce with turkey. Garnish with pineapple. 3 to 4 servings

 

 

HERB MARINATED LONDON BROIL

This marinade imparts a tantalizing herb flavor to grilled London Broil. Thinly slice any leftover steak for French Dip sandwiches or serve over a Caesar Salad.

Makes 6 servings

1/2 cup dry red wine

1/4 cup olive oil

2 teaspoons Worcestershire sauce

2 teaspoons McCormick(r) Italian Seasoning

1 1/2 teaspoons McCormick(r) Garlic Powder

1 teaspoon McCormick(r) Season-All(r) Seasoning Salt

1 teaspoon McCormick(r) Coarse Grind Black Pepper

1 London Broil or top round steak (about 1-inch thick)

1. Combine wine, olive oil and seasonings in a large self-closing plastic bag. Place steak in bag and seal. Turn bag gently to distribute marinade. Refrigerate 30 minutes or up to 3 hours for a stronger flavor. Turn bag occasionally.

2. Lightly grease grill rack. Preheat grill to medium heat. Remove steak from marinade; reserving marinade. Grill 8-10 minutes per side or until desired doneness. Brush with reserved marinade after turning. Discard leftover marinade. Cut into thin slices across the grain.

Tip: Also tastes great with flank steak.

JALAPENO PIE

Makes 4 to 6 servings

 

1 12-ounce can jalapeno peppers

2 cups grated cheddar cheese (8 ounces)

3 eggs, beaten

Salt and pepper to taste

Preheat oven to 400 degrees. Seed and chop peppers. Place peppers and their juice in greased buttered 9-inch pie plate. Sprinkle cheese over peppers. Beat eggs with salt and pepper and pour over cheese. Bake 20 minutes. Cut into small slices and serve. -- From"Four Ingredient Cookbook Vol. I" by Linda Coffee and Emily Cale

LAMB BURGERS WITH BLUE CHEESE

Makes 4 servings

 

3 ounces blue cheese, such as Point Reyes Farmstead Blue, at room temp

1 1/2 pounds ground lamb

1 1/2 tablespoons finely chopped fresh flat-leaf (Italian) parsley

1 teaspoon finely chopped fresh rosemary

Salt and freshly ground black pepper

Divide cheese evenly into 4 pieces and shape each into a 2-inch disk. Set aside. In a medium bowl, lightly combine lamb, parsley, rosemary, and salt and pepper to taste. Do not over-mix. Divide lamb into 4 portions. Molding around a piece of cheese, shape each into a rough ball, then flatten slightly into a round patty, making sure cheese is completely encased within. Place patties on a tray lined with plastic wrap and refrigerate, covered until needed. Grill burgers, turning once, until cheese is melted and meat is medium, 4 to 5 minutes on each side. (USDA recommends cooking ground lamb to 160 degrees F.)

-- Adapted from Williams-Sonoma Taste, summer issue

MARBLED RASPBERRY NUT CHEESECAKE

Makes 8 servings

Crust:

1 cup all-purpose flour

1 cup roasted hazelnuts, ground (see note)

1/2 cup powdered sugar

1/4 teaspoon baking powder

1/4 teaspoon salt

1 tablespoon grated lemon zest

3/4 cup chilled butter, diced

1 egg yolk

Filling:

1 8-ounce package cream cheese, softened

3/4 cup butter, softened

1/2 cup granulated sugar

3 eggs

2 tablespoons lemon zest

1 cup raspberry preserves

1 tablespoon raspberry liqueur (optional)

Garnish:

Whole hazelnuts and fresh berries and/or sweetened whipped cream

To make crust: Mix flour, nuts, sugar, baking powder, salt and lemon zest in a medium mixing bowl. Make a well in the center of the mixture and add the butter and egg yolk. Gradually mix the flour into the butter and egg with your fingertips. Gather the dough together and press into a 91/2-inch spring-form pan. Refrigerate while making filling.

To make filling: Preheat oven to 350 degrees. Put cream cheese and butter in a medium mixing bowl; beat until smooth. Mix in sugar, then eggs one at a time, then lemon zest. Pour 1/2 of the filling into the prepared pan. In a small bowl, mix preserves with the liqueur, if using, and spoon over the filling. Pour remaining filling over the preserves. Pull the knife in a zigzag pattern through the filling layers to create a "marbled" effect. Place in oven on a center rack and bake for 1 hour, or until a toothpick inserted in center comes out clean. Remove from oven and allow to cool to room temperature on a wire rack. Refrigerate for at least 1 hour before removing sides of pan. Garnish as desired with the hazelnuts, berries and whipped cream.

Note: To toast hazelnuts, spread shelled nuts in dry skillet and cook over medium heat, stirring, about 10 minutes or until skins crack. Be careful not to burn. To remove skins, rub warm nuts with a rough cloth.

MEDITERRANEAN CHICKEN SALAD

Make sure that you keep it cold by putting it in an insulated bag that contains ice.

 

8 chicken breast halves

1 medium green bell pepper, seeded and cut into 1/2-inch chunks

1 small red bell pepper, seeded and cut into 1/2-inch chunks

1 medium purple onion, cut into 1/4-inch chunks

1/2 cup pitted black olives 1/4 cup artichoke hearts

4 leaves fresh basil, chopped

1/4 teaspoon salt

freshly ground black pepper

6 tablespoons balsamic vinegar

6 tablespoons corn oil

6 tablespoons olive oil

1. Place the chicken breasts in a large pot and barely cover with cold water. Bring the water to a boil over high heat. Reduce the heat and simmer the chicken for 20 minutes, or until it is just cooked through. Let the chicken cool slightly in the liquid.

 

2. When the chicken can be handled, remove the meat from the bones and cut it into 1-inch chunks. Place the chicken in a large bowl.

 

3. Add the peppers, onion, olives, artichoke hearts, basil, salt, and pepper to taste to the chicken and stir well. Sprinkle the vinegar and oils over all and stir again. Place the salad in a large covered container and chill in the refrigerator until it is time to pack it in the cooler. Serves 8

 

OLD BAY ALL AMERICAN BARBECUE SAUCE

Makes 4 (2 tbsp.) servings

1/4 cup ketchup

3 tablespoons packed brown sugar

1 tablespoon Worcestershire sauce

1 tablespoon Dijon mustard

1 teaspoon OLD BAY(r) Seasoning

In small bowl, combine ingredients. Brush on 1 pound meat or poultry while grilling, broiling or baking.

OLD FASHIONED SCRAPPLE

 

1 pound boneless cooked pork loin, chopped

1 cup cornmeal

1 14-1/2 ounce can chicken broth

1/4 teaspoon dried thyme

1/4 teaspoon salt

1/2 cup all-purpose flour

1/4 teaspoon pepper

2 tablespoons vegetable oil, or as needed

In a large saucepan combine pork, cornmeal, chicken broth, thyme and salt. Bring to a boil, stirring often. Reduce heat and simmer about 2 minutes or until mixture is very thick, stirring constantly. Line an 8x8x2-inch baking pan or a 9x5x3-inch loaf pan with waxed paper, letting paper extend 3-4 inches above top of pan. Spoon pork mixture into pan. Cover and chill in the refrigerator 4 hours or overnight. Un-mold; cut scrapple into squares. Combine flour and pepper; dust squares with flour mixture. In large skillet brown scrapple on both sides in a small amount of hot oil. Serves 12.

OMELET WITH CANADIAN BACON FILLING

 

4 egg whites

4 egg yolks

3 ounces sliced Canadian-style bacon, cut into thin strips

1/4 cup shredded Cheddar cheese (1 ounce)

1/2 teaspoon chopped fresh basil OR 1/4 teaspoon dried basil

1/4 teaspoon white pepper

5 teaspoons butter or margarine

1/2 cup fresh mushrooms

1/4 cup chopped green pepper

1 large tomato, peeled, seeded and chopped

Beat egg whites until stiff peaks form. Beat egg yolks until thick and lemon-colored; stir in Canadian-style bacon, cheese, half of the basil, and pepper. Fold yolk mixture into egg whites.

In a 10-inch skillet with oven-proof handle, heat 2 teaspoons of the butter over medium heat till a drop of water sizzles. Spoon egg mixture into skillet, gently smoothing surface. Reduce heat to low; cook for 7 to 8 minutes or until the bottom is golden. Bake in a 350 degree F. oven for 10-12 minutes or until knife inserted halfway between center and outer edge comes out clean.

Meanwhile, in skillet cook mushrooms and green pepper in the remaining hot butter over medium heat 3 minutes or until tender. Add the remaining basil and tomato; cook 5 minutes or till liquid is reduced, stirring occasionally.

Loosen sides of omelet with spatula. Make a shallow cut across omelet, cutting slightly off-center. Spoon filling over larger half. Tip skillet and fold the smaller portion of omelet over larger half. Slip omelet onto a warm serving platter. Serve immediately. Serves 2

 

ORANGE ANGEL FOOD CAKE

Makes 12 servings

 

1 package angel food cake mix

1 cup frozen orange juice concentrate (thawed; divided)

1 8-ounce container Lite Cool Whip

1/2 cup plain low-fat yogurt

Prepare angel food cake as directed on package, except pour 1/3 cup of thawed orange juice concentrate into a 2-cup measure and add enough water for the mixture to equal the amount of water called for in cake package directions. Bake according to directions. Cool. Combine Cool Whip, yogurt and remaining 2/3 cup orange juice concentrate. Spoon orange sauce on individual slices of cake.

-- From"Four Ingredient Cookbook Vol. III" by Linda Coffee and Emily Cale

PATRIOTIC PORK MESQUITE BBQ RIBS

Makes 4 servings

4 pounds pork baby back ribs

1 package Grill Mates(r) Mesquite Marinade Mix

1/2 cup ketchup

1/3 cup brown sugar

1/4 cup orange juice

1. Preheat grill to medium heat. Place ribs on grill over indirect heat. Grill until ribs are done and tender, 1 to 1 1/2 hours; turn occasionally.

2. Meanwhile, stir together remaining ingredients in a small bowl. Baste ribs with sauce during last 20 minutes of grilling time, turning as necessary to coat all surfaces.

 

PEACH BLUEBERRY COBBLER

1/2 cup sugar

1 tablespoon cornstarch

1/2 teaspoon grated lemon rind

1/4 teaspoon ground cinnamon

3 cups coarsely chopped peeled peaches

2 cups blueberries

1 tablespoon lemon juice

1/2 teaspoon vanilla extract

Cooking spray

1 cup all-purpose flour

3 tablespoons sugar

3/4 teaspoon baking powder

1/8 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons chilled stick margarine or butter, cut into small pieces

6 tablespoons low-fat buttermilk

Mint sprigs (optional)

1. Preheat oven to 400°.

2. Combine first 4 ingredients in a large bowl. Add peaches, blueberries, lemon juice, and vanilla, and toss gently. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Bake mixture at 400° for 15 minutes. Prepare the biscuit topping while the fruit mixture bakes in the oven.

3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a medium bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk; stir just until flour mixture is moist.

4. Turn dough out onto a lightly floured surface; knead lightly 3 times. Roll dough to about a 1/4-inch thickness; cut into 16 biscuits using a 2-inch biscuit cutter.

5. Remove dish from oven; arrange biscuits on top of hot fruit mixture. Bake

an additional 20 minutes or until biscuits are golden. Garnish with mint sprigs, if desired. Yield: 8 servings (serving size: 1/2 cup cobbler and 2 biscuits).

PECAN CHICKEN

Makes 4 servings

1/4 cup honey

1/4 cup Dijon mustard

4 boneless, skinless chicken breast halves

1 cup pecans (finely ground)

Preheat oven to 350 degrees. Combine honey and mustard. Spread on both sides of chicken. Dredge chicken in ground pecans. Place in lightly greased baking dish. Bake for 1 hour or until the juices run clear and the chicken registers 170 degrees on a meat thermometer. -- From "Four Ingredient Cookbook Vol. II" by Linda Coffee and Emily Cale

PORK CHOPS WITH CIDER VINEGAR BRINE

AND APPLE

Makes 4 servings

Serve with buttered potatoes or noodles. The pork chops also are wonderful grilled.

2 cups apple cider vinegar

1/4 cup granulated sugar

1 tablespoon plus 2 teaspoons kosher salt

3 cups cold water

5 whole peppercorns plus ground pepper to taste

1 bay leaf

4 bone-in pork loin chops (about 8 ounces each)

4 teaspoons extra-virgin olive oil (divided)

2 large tart-sweet apples, such as Pink Lady or Braeburn, peeled, cored and

sliced 1/4 inch thick

Pour the vinegar into a non-reactive saucepan. Simmer gently until reduced by half, about 8 minutes. Remove from heat and add the sugar and the kosher salt, stirring until dissolved. Pour into a mixing bowl, then add the water, peppercorns and bay leaf. Let cool completely.

Place the pork chops in a large baking dish, pour the brine over them, cover and refrigerate overnight.

When you're ready to cook the chops, preheat the broiler, and remove the chops from the brine and pat dry.

Line a baking sheet with aluminum foil. Place the chops on the baking sheet and broil for 6 minutes per side. Remove from oven, tent with foil and let rest for a few minutes.

Meanwhile, heat 2 teaspoons of the olive oil in a saucepan over medium-low heat. Add the apples, cover and sauté for about 7 minutes, until tender and juicy. Season with additional salt and pepper. Serve the pork chops with the apples and drizzle with the remaining 2 teaspoons olive oil

 

 

PORK WITH PEARS HONEY and THYME

Serving Size: 4

1 tablespoon vegetable oil

1 pound pork center loin

2 each pears, halved

3 each green onion

1 tablespoon honey

1/2 teaspoon thyme or Rosemary

1/2 cup chicken stock

1 tablespoon cider vinegar

1 teaspoon cornstarch

In a large skillet heat oil and brown pork, once browned remove from pan.

Add pears, green onions, honey & thyme, (you can also use Rosemary for this recipe) stir for 2-3 minutes until pears are softened.

Meanwhile in a bowl thoroughly combine stock, vinegar, cornstarch and pour into skillet, cook until thickened add pork back in and cook pork through. And I some-times add either Brandy or Pear Brandy to the dish.

Serving Ideas: Snow peas, rice or steamed broccoli

NOTES: Heat in a heavy pan on the stove, use bio-therm to ensure pork has reached 165 degrees internally.

RASPBERRY CHOCOLATE CAKE

12 servings

Cake:

1 cup water

4 squares semisweet chocolate

1/4 pound butter

1 cup sugar

1 cup sour cream

2 eggs

2 teaspoons vanilla

2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

Filling

1 pint heavy cream

1 cup powdered sugar

1 1/2 cups raspberries

2 squares semisweet chocolate

Frosting

4 squares semisweet chocolate

1 1/2 cups powdered sugar

2 teaspoons rum flavoring

2 tablespoons butter

For the cake: Preheat oven to 350 degrees.

Warm water over medium heat. Add chocolate, butter and sugar. When chocolate and butter have melted, set aside and allow to cool for 10 minutes.

Beat in sour cream, eggs and vanilla. Add flour, baking soda and baking powder. Beat until batter is smooth, then pour into a 9-inch springform pan.

Bake for 40 minutes or until fork comes out clean. Cool.

For the filling: Cut the cooled cake horizontally into three layers.

Beat cream and sugar until stiff. Spread raspberries on first layer. Use 8 tablespoons of the whipped cream mixture and spread over raspberries. Add the next layer of cake.

Melt chocolate, cool slightly. Fold melted chocolate into 11/2 cups whipped cream. Spread over middle layer and add last layer of cake.

For the frosting: Warm 4 squares semisweet chocolate, powdered sugar, rum flavoring and butter over low heat while stirring constantly.

When frosting is smooth and still warm, spread over cake. Let cool. Put remaining whipped cream in a pastry tube and decorate cake.

RHUBARB AND DRIED CHERRY CHUTNEY

Makes about 7 half-pints

2 pounds fresh rhubarb

1 1/2 cups chopped yellow onion

1 tart green apple, peeled, cored and finely chopped

1 1/2 cups dried cherries

1 3/4 cups firmly packed light brown sugar

2 to 4 jalapeno chilies, seeds and veins removed (4 jalapenos will produce a very

hot chutney)

4 cloves garlic, minced

2 tablespoons finely minced or grated peeled fresh ginger

2 tablespoons brown or yellow mustard seeds

2 teaspoons salt

1 teaspoon paprika

1 teaspoon ground coriander

2 cups cider vinegar

1/4 cup light corn syrup

Wash 7 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs.

Prepare the rhubarb by washing, trimming and cutting into 1/2-inch dice to measure 6 to 7 cups. In large non-aluminum pot, combine the rhubarb with the onion, apple, cherries, brown sugar, chilies, garlic, ginger, mustard seeds, salt, paprika and coriander. Bring the mixture to a boil over medium heat, stirring to mix well. Reduce the heat to a simmer and cook, partially covered, stirring occasionally, until the onion becomes translucent and very tender, about 30 minutes.

Stir in the vinegar and corn syrup, return the mixture to a simmer and continue cooking, uncovered, over medium-high heat, stirring frequently, until the chutney becomes thick enough to mound slightly in a spoon (about another 20 to 30 minutes). Remove from heat and adjust the seasoning, adding additional salt if necessary.

Ladle the hot chutney 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).

RHUBARB BREAD PUDDING

6 slices day old bread

1 1/3 cups sugar

2 eggs

1 1/2 tsp. vanilla

1/4 tsp. salt

1 1/2 cups scalded milk

3 cups rhubarb cut in 1/2 inch chunks

Grease 1 1/2 quart pan or casserole. Lay three slices of the bread in the bottom of the casserole, cutting the slices as needed cover the bottom. Spoon some of the scalded milk over the slices to moisten. Add the cut rhubarb and cover with the remaining slices of bread. Beat eggs slightly, add vanilla, salt, and sugar, slowly add the remaining scalded milk. Pour over casserole, being careful to coat all top slices of the bread with the mixture. Bake 45 minutes at 375 degrees, or until golden brown. Serve at room temperature or cold.

 

RHUBARB CAKE

5 cups diced rhubarb

1 1/2 cups water

1 cup sugar

1.2 bag miniature marshmallows

1 yellow cake mix

Cook the rhubarb with the water and sugar until tender. Set aside to cool. Cover the bottom of a 9 x 13 pan with the marshmallows. Prepare the cake mix according to the directions on the box. Pour over the marshmallows. Pour the

cooked rhubarb over the cake mix. Bake at 250 degrees for one hour. The

rhubarb ends up in the bottom and the marshmallows give a sweet glaze on top.

RHUBARB MARMALADE

Makes about 7 half pints

About 21/4 pounds rhubarb, cut into 1/2-inch pieces to measure 8 cups

4 1/2 cups granulated sugar

2 oranges

1 lemon

1/2 teaspoon butter (optional)

1/4 cup finely chopped crystallized ginger

In non-aluminum bowl, combine the rhubarb with the sugar. Cover and let stand overnight at room temperature.

Wash 7 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs.

Use a zester, vegetable peeler or sharp paring knife to remove the zest from the oranges and lemon. Working from stem to blossom end, glide the zester down the side of the fruit using light pressure. Be careful to cut only the colored part of the peel from the fruit. Do not include the white pithy membrane from the back of the peel; it will make the marmalade taste slightly bitter. Slice the peel into very thin even strips no more than 1/8 inch wide.

Place the zest pieces in a small pot, cover with cold water and bring to a boil. Simmer for 10 to 15 minutes, or until tender; drain and set aside.

Remove the white pith layer from the oranges and lemon. The easiest way to do this is to cut a slice off the top and bottom of each piece of fruit. Stand the fruit, bottom-side down, on a stable cutting board. Using a sharp knife and starting at the top, cut the remaining white pith and the membrane just beneath it from the fruit in strips. Be careful not to cut away too much of the fruit.

Finely chop the prepared fruit and remove any seeds. Place the prepared oranges and lemon in a heavy pot, along with the rhubarb and sugar mixture, and the butter. Bring the mixture to a full rolling boil over medium-high heat, stirring frequently. Reduce the heat to a slow boil and continue simmering, stirring frequently, until the mixture has reached the jelly stage (220 degrees F from sea level up to 1,000 feet; 216 degrees F at 2,000 feet; 214 degrees F at 3,000 feet; 212 degrees F at 4,000 feet; 211 degrees F at 5,000 feet; 209 degrees F at 6,000 feet; 207 degrees F at 7,000 feet; 205 degrees F at 8,000 feet), stirring constantly, about 8 to 10 minutes.

Remove from heat, and add ginger and zest. Let sit for about 2 minutes, then skim off any foam that has accumulated.

Ladle hot marmalade 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).

SALMON WITH BALSAMIC REDUCTION

Makes 6 servings

Because salmon is so rich, this recipe has more of an emphasis on the vinegar and uses a light vegetable oil. Serve with fluffy mashed potatoes.

1/2 cup aged balsamic vinegar

1/2 cup chicken broth

1 teaspoon finely chopped fresh thyme

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

1 2-pound salmon fillet, cut into 6 equal pieces

2 teaspoons grapeseed or canola oil

Combine the vinegar and chicken broth in a non-reactive pan. Bring to a simmer and reduce gently over low heat until reduced by half, 20 to 25 minutes. Set aside.

While the vinegar is reducing, combine the thyme, salt and pepper; rub the mixture evenly over the top of the salmon pieces. Heat the oil in a skillet over medium-high heat; when it is hot, add half of the salmon flesh-side down. Sauté for 6 minutes. Turn the fillets over and cook for another 5 to 6 minutes, until flaky but still slightly pink in the middle.

Repeat with the remaining salmon.

Drizzle the salmon with some of the reduction. You may not need all of the sauce.

SAUSAGE GRAVY

 

1 pound bulk pork sausage

4 tablespoon flour

1 1/2 cups skim milk

Salt and pepper, to taste

In large skillet over medium-high heat, cook and crumble sausage to lightly brown, removing fat from pan as it accumulates. Sprinkle flour over sausage in skillet, stir to blend, add milk to pan all at once. Cook, stirring constantly, over medium-high heat, until thickened and bubbly. Season to taste with salt and pepper. Serve over hot baked biscuits, toasted English muffins or toast.

Serves 4

SAUSAGE SPOON BREAD

 

1 pound sausage links

4 cups milk

1 cup yellow corn meal

2 tablespoons butter

1/2 teaspoon salt

2 tablespoons chopped onion

1 tablespoon prepared mustard

1/2 cup grated Cheddar cheese

4 eggs, well beaten

In large skillet, brown sausage on all sides. Remove to paper toweling to drain. In double boiler, heat milk. Gradually whisk in corn meal and cook, stirring often, until consistency of mush. Add butter and salt to corn meal mixture and mix well. In large mixing bowl, add onion, mustard and cheese to beaten eggs. Gradually stir corn meal mixture into eggs. Pour into a greased 1 1/2 - quart oven-proof baking dish. Top with sausage and bake at 425 degrees F. for 45 minutes. Cut into wedges to serve. Serves 6

SCRAMBLED EGG SANDWICH

(guy food!)

Makes 1 large sandwich

 

Better have a few napkins on hand, as this sandwich overflows with egg, and the bread gets soggy quickly. (If you like, you can divide the egg and make 2 regular sandwiches.) It's up to you whether or not to go for the full-fat experience.

1 medium tomato

Mayonnaise to taste

2 slices white bread

2 eggs

1/4 cup whipping cream

Salt and pepper to taste

2 tablespoons butter

Slice tomato in thick slices; generously spread mayonnaise on both slices of bread.

Beat the eggs with the cream and season with salt and pepper. Heat the butter in a small nonstick skillet over medium heat. When the butter starts to sizzle, add the eggs and scramble until well-done. Immediately heap the egg onto a slice of the bread, top with the tomato slices, and season with salt. Close up the sandwich and dig in.

SHIITAKE MUSHROOM AND FRESH GOAT

CHEESE ALFREDO WITH ANGEL HAIR PASTA

Makes enough for 2 hungry people or 4 dieters

1/8 cup olive oil

1/2 pound shiitake mushrooms

1/2 sweet onion (Vidalia or Walla Walla), finely diced

1/4 large red, yellow or orange bell pepper, finely diced

Approximately 1/2 pound angel hair pasta

3 cloves garlic, minced

2 tablespoons vegetable broth or water

6 ounces fresh goat cheese, chevre-style

Salt and pepper to taste

4 leaves fresh basil

Bring lightly salted water to a boil for pasta. Meanwhile, in medium frying pan, heat olive oil and sauté shiitakes over medium heat for 3 to 4 minutes. Add onion and bell pepper. Cook another 3 to 5 minutes.

Add angel hair pasta to boiling water. Add garlic and vegetable broth to shiitake mixture. Stir to blend, then add goat cheese. Reduce heat and stir until cheese softens and blends with other ingredients. Add salt and pepper to taste.

Drain pasta and place on serving platter. Top with goat cheese and vegetable mixture. Garnish with fresh chopped basil.

SPAGHETTI PUTTANESCA

Makes 4 servings

4 medium garlic cloves, minced to paste or pressed through garlic press (1

packed tablespoon)

Salt

1 pound spaghetti

2 tablespoons olive oil

1 teaspoon crushed red pepper flakes

4 teaspoons minced anchovies (about 8 fillets)

1 28-ounce can diced tomatoes, drained, 1/2 cup juice reserved (juice divided)

3 tablespoons capers, rinsed

1/2 cup black olives (such as Gaeta, Alfonso or Kalamata), pitted and chopped

coarse (see note)

1/4 cup minced fresh parsley leaves

Bring 4 quarts water to rolling boil in large Dutch oven or stockpot. Meanwhile, mix garlic with 1 tablespoon water in small bowl; set aside. When water is boiling, add 1 tablespoon salt and pasta; stir to separate pasta. Immediately heat oil, garlic mixture, red pepper flakes and anchovies in large skillet over medium heat; cook, stirring frequently, until garlic is fragrant but not brown, 2 to 3 minutes. Stir in tomatoes and simmer until slightly thickened, about 8 minutes.

Cook pasta until al dente. Drain, then return pasta to pot; add 1/4 cup reserved tomato juice and toss to combine.

Stir capers, olives and parsley into sauce. Pour sauce over pasta and toss to combine, adding more tomato juice to moisten if necessary. Adjust seasonings with salt; serve immediately.

Note: Minced olives produced a muddy sauce with purple spaghetti. Coarsely chopped olives won't dye the pasta and taste better.

SPINACH AND GOAT CHEESE PIZZA

Makes 1 pizza

1 pound pizza dough

11/4 pounds fresh spinach

4 tablespoons extra-virgin olive oil (divided)

Salt and pepper

2 eggs, lightly beaten

1/2 teaspoon favorite dried herb (such as basil or oregano), or to taste

6 ounces fresh goat cheese, chevre-style

Follow directions on package or from pizzeria; shape into pizza crust before final rising.

Preheat oven to 450 degrees. In frying pan over medium heat, warm 2 tablespoons olive oil. Add spinach and sauté, stirring often, for about 3 minutes. Season with salt and pepper to taste. Remove from heat and let cool slightly. Stir in eggs, herbs and goat cheese.

Drizzle pizza dough with 1 tablespoon olive oil. Cover with spinach mixture. Bake 10 minutes. Reduce temperature to 400 degrees and bake until crust is golden, about 12 to 15 minutes. Drizzle with remaining 1 tablespoon olive oil and serve.

SQUASH CASSEROLE

Makes 6 to 8 servings

6 medium yellow squash, sliced

1 small onion, chopped

1 cup diced Velveeta cheese

1 4-ounce can chopped green chilies

Preheat oven to 375 degrees. While oven heats, boil squash and onion until tender, 3 to 5 minutes. Drain well and mix with cheese and chilies. Butter a 2-quart baking dish. Pour squash mixture into dish. Bake 15 minutes.

-- From "Four Ingredient Cookbook, Volume I" by Linda Coffee and Emily Cale

STRAWBERRY BREAKFAST TOPPING

Makes about 2 1/2 cups

1 tablespoon cornstarch

2 tablespoons orange liqueur

1 quart strawberries

1/2 cup granulated sugar

1/4 cup orange juice

Dissolve cornstarch in orange liqueur; set aside. In pot over medium heat, combine strawberries, sugar and juice. Cook until berries are very soft, 10 minutes. Add cornstarch mixture; cook, stirring constantly, until mixture just thickens, 3 to 4 minutes.

STRING BEANS WITH SHALLOTS OR LEMON

Serving Size: 4

 

1 pound string beans -- fresh

1 tablespoon sweet butter

2 tablespoons shallots, minced or juice of 1/2 lemon

Sea salt -- to taste

Snap the ends off the string beans. Wash and drain. Steam or blanch the beans in boiling water until they are tender or slightly crunchy. Rinse under cool water and drain. Make sure to dry out the same pan that you used to cook the string beans and then melt the butter. Add the shallots and sauté them for 1 minute over medium heat.

Toss in the string beans and cook for an additional minute to coat them with the butter and shallots. Salt to taste. Serve immediately.

TERIYAKI CHICKEN SKEWERS

Makes About 30 skewers

3 1/2 pounds boneless, skinless chicken breast

1/4 cup soy sauce

1 tablespoon molasses

1 1/2 cups dry white wine

1 cup water

2 teaspoons salt

2 teaspoons pepper

2 teaspoons minced garlic

1 medium onion, minced

Cut chicken breast meat into thin strips and thread onto wooden skewers. Place in a shallow pan.

In a bowl, combine remaining ingredients and pour over chicken strips. Marinate overnight.

Broil chicken pieces for about three minutes on each side and serve on a bed of shredded lettuce either alone or with a bowl of brandied mayonnaise (recipe included in this collection).

THAI GRILLED TURKEY PIZZA

6 servings

For peanut sauce:

3/4 cup peanut butter

3 tablespoons soy sauce

1 tablespoon toasted sesame oil

3 tablespoons rice vinegar (not seasoned)

2 tablespoons finely chopped garlic

2 tablespoons grated peeled fresh ginger root

2 teaspoons Asian chili paste or 1 teaspoon dried hot red pepper flakes

2 tablespoons hoisin sauce

Salt

To make the sauce: In a food processor or blender, blend all sauce ingredients until smooth. Add salt to taste and set aside.

For Pizza:

6 small (6-inch) pre-baked pizza shells

Peanut sauce

1 1/2 cups shredded Monterey Jack cheese

2 cups shredded leftover grilled turkey

6 green onions, white and pale-green portion, sliced thin

1 large carrot, peeled and shredded

1/4 cup chopped fresh cilantro 1 lime, cut into sixths

To make the Pizza: Heat gas grill to medium using direct heat.

Spread some peanut sauce on each pizza. Cover the sauce on each pizza with 1/4 cup cheese. Evenly distribute turkey, green onion, carrot and cilantro among the 6 pizzas.

Place pizzas on the grate of the grill and cook for 5 to 8 minutes, or until crust is crisp and cheese melts. Remove from the grill and squeeze 1 lime wedge over each pizza.

TURKEY KEBABS

Serves 4

3 ears corn cut into 1-inch widths

2 medium zucchini cut into 3/4-inch pieces

2 sweet red bell peppers seeded & cut into 1-inch cubes

1 pound turkey tenderloins cut into 1-inch cubes

1/2 cup reduced-calorie Italian salad dressing

8 metal skewers (9-inch)

In a medium saucepan over high heat, par boil corn 1 to 2 minutes. Remove from water and plunge into cold water.

In a large glass bowl, toss corn, zucchini, peppers and turkey with 1/3 cup dressing; cover and refrigerate 1 to 2 hours.

Drain turkey and vegetables, discarding marinade. Alternately thread turkey cubes and vegetables on skewers, leaving 1/2-inch space between turkey and vegetables.

On an outdoor charcoal grill, about 4 inches from the heat, grill kebabs 18 to 20 minutes, brushing with remaining dressing. Turn skewers after first 10 minutes.

TWICE BAKED POTATO WITH SMART BACON

8 strips Smart Bacon(tm) diced (set aside 2 strips for topping)

6 medium sized baking potatoes

1/2 stick butter or soy margarine

1 cup milk, soy milk, or rice milk

1/2 cup shredded Cheddar Cheese or Soy Cheese

1/4 Tsp. garlic powder

1/4 Tsp. onion powder

Salt and pepper to taste

Bake the potatoes in a preheated 350 degree, oven for 1 hour. Cut the very tops of each potato in an oval shape, and scoop out the insides to create "boats". In a large bowl, mash the insides of the potatoes with the butter. Wisk in the milk, and whip until light and fluffy. Mix in the cheese and seasonings. Fold in Smart Bacon(tm). Sprinkle tops with extra strips of crumbled Smart Bacon. Salt and pepper to taste. Preheat oven to 350 degrees. Bake for 1 hour or until golden brown on top. Serves: 6

 

SHALOM FROM SPIKE & JAMIE



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