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

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Recipes from Spike & Jamie

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Contents Disk 318

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).

 

AMOGIO MARINADE

APPLES AND ONIONS

AVOCADO AND ZUCCHINI SALAD

BAKED HERB CRUSTED CHICKEN BREASTS

BAKED POTATOES

BARBECUE SANDWICHES

BARBECUED RIBS

BEEHIVE CAKE

BISHOPS CAKE

BREAKFAST LASAGNA

CAKE TO DIE FOR

CHAMPAGNE VINAIGRETTE

CHEESY DIP

CHICKEN SHISH KABOBS

CHOCOLATE AND P B MOUSSE CAKE

CHOCOLATE CHOCOLATE LAYER CAKE

CURRIED HAM BROCCOLI AND CORN SALAD.

DE POMIANES COUNTRY TART

DOUBLE DECKER KNOX BLOX

FETTUCCINE WITH SNAP PEAS AND LEMON

FRESH TOMATO PIE

GARLIC AND WINE GRILLED CHICKEN

GRILLED CHICKEN WITH 3 MUSTARD SAUCE

GRILLED ORANGE and TEQUILA CHICKEN.d

HERB DRESSING FOR TOMATOES

HERBED PORK CHOPS

HOT POTATO SALAD

KOSHER VERSION OF CORNON BLEU

NICOISE SALAD WITH DIJON VINAIGRETTE

NO BAKE LEMON CHEESECAKE

ORANGE PEEL CHICKEN

ORIENTAL COLE SLAW

PAN LUBRICANT

PANERA BREAD TCB SOUP

PARSNIPS AND CARROTS WITH ORANGE SAU

PASAKOV ROLLED BREASTS OF TURKEY

PECAN PIE CAKE

PINEAPPLE CHICKEN CHINESE STYLE

PIZZA FLAVORED CASSEROLE

PORK BARBECUE AND NOODLES

RHUBARB BARS

RIO GRANDE SPINACH SALAD

RUNZA CASSER

S MORE JUMBO MUFFINS

SOUR CREAM CAKE

SPA POTATO SALAD

SPICY BELL PEPPER SALAD

STEAK TACOS WITH CHIPOTLE CREAM

STRAWBERRY AND MANGO SALAD

STRAWBERRY CAKE

SUN DRIED TOMATO AND LEEK PASTA BAKE

SUN DRIED TOMATO PATE

SWEET and TART CHERRY SPLASH DRESSING

TOSS YOUR CAUTION AND BE CREATIVE

VANILLA ICE CREAM

WHITE SLICE PIZZA

WILD BERRY SUMMER PUDDING

YELLOW SQUASH CASSEROLE

ZIP LOCK BAG ICE CREAM

ZUCCHINI RAISIN COOKIES

AMOGIO MARINADE

1/2 cup extra virgin olive oil

3 mashed cloves of garlic

Juice of 1 lemon

1/2 tsp. crushed red pepper

1 Tbsp. tomato paste or crushed tomatoes (optional)

Mix all the ingredients together. Can be served hot or cold. You can also marinate beef, chicken or pork in the marinade.

APPLES AND ONIONS

One medium onion, halved and sliced thin

Two or three large apples, peeled and sliced in thin slivers

Cooking oil

Cinnamon

Sugar or sugar substitute

Salt

Sauté onions in small amount of oil until soft but not brown. Add apples and cover pot and cook over lowest possible light until they are soft, stirring occasionally. Apples should let out some juice. If they do not, add a small amount of water just to keep them from drying up or burning.

When they are soft and glazed looking, add one shake of salt, 1/4 tsp. cinnamon, 1/2 tsp. sugar or substitute. Stir, cover and cook another five minutes. Taste. Add more sugar or cinnamon if you wish, but keep the taste delicate.

NOTE: This is good as an accompaniment to a brisket or roast beef.

AVOCADO AND ZUCCHINI SALAD

Source: Adapted from SUPERCOOK

1 pound zucchini

2 1/2 cups water

2 teaspoons salt

1 (or more) cloves of garlic, minced

Small pinch dried tarragon

Freshly ground black pepper, to taste

1/2 teaspoon sugar (or more to taste)

2 tablespoons white wine vinegar

6 tablespoons olive oil

1 large avocado

12 stuffed green olives

Lettuce leaves

4 sprigs of watercress

Wash the zucchinis, cut off the ends, and cut into slices one half inch thick.

Bring the water to boil, add the zucchini slices and 1 teaspoon salt. Cover and cook for about 6 minutes (do not allow to become mushy). Drain the zucchini and put aside in a bowl.

In a cup, mix together the remaining salt the garlic, tarragon, pepper, sugar, vinegar and oil. Pour the dressing over the zucchini and mix well. Allow to marinate at least 6 hours in the fridge or overnight.

Peel and stone the avocado and cut it into thin slices.

Drain the zucchinis and reserve the marinade.

Cut the stuffed olives in half.

TO SERVE: Put the lettuce leaves onto four individual plates, and arrange the zucchinis, cut olives and avocado slices over. Garnish each with a sprig of the watercress. Pass the reserved marinade separately.

Serves: 4

NOTE: This salad may also be made in quantity for a buffet, in which case, tear the lettuce leaves into smaller pieces and mix the whole thing together as a tossed salad.

 

 

 

 

BAKED HERB CRUSTED CHICKEN BREASTS

(Schnitzel)

Tenderize the boneless chicken breast halves by flattening them as you would for a chicken piccata, then marinate in lemon juice. (6 servings)

6 skinless boneless chicken breast halves

6 tablespoons fresh lemon juice

2 tablespoons margarine

2 tablespoons olive oil

1 1/2 cups plain dry breadcrumbs

6 tablespoons chopped fresh or dry basil

3 tablespoons chopped fresh or dry parsley

1 1/2 tablespoons chopped fresh or dry rosemary

1 1/2 teaspoons salt

1/2 teaspoon ground black pepper

Lemon wedges

Using meat mallet, pound chicken breasts between sheets of plastic wrap to 1/2 to 3/4 inch thickness. Arrange chicken in 15x10x2-inch glass baking dish. Pour lemon juice over cover and refrigerate 1 hour. Remove chicken from dish and pat dry with paper towels.

Preheat oven to 450 degrees. Melt margarine with oil in small saucepan over medium heat; cool slightly. Mix bread crumbs, basil, parsley, rosemary, salt and pepper in pie dish. Brush chicken breasts on both sides with breadcrumb mixture. Place chicken on baking sheet. Bake until chicken is cooked through and breadcrumbs are golden, about 20 minutes. Transfer to plates. Serve, passing lemon wedges alongside. Recipe by Chef Herschel

Chef Herschel prepares hundreds of meals a day at Aish HaTorah's World Center in Jerusalem. He caters the five star meals for the Jerusalem Fund missions as well as the daily food for the Yeshiva students.

BAKED POTATOES

FLORINE'S

1 2lb. pkg. frozen French fries

1/2 cup chopped onions

2 10 oz. cans cream chicken soup

2 8 oz. cartons sour cream

1 8oz pkg. cream cheese, softened

2 cups shredded cheddar cheese

1 6oz. bag Butterball Seasoned One Step stuffing

1/2 cup butter

1/2 tsp paprika

Preheat oven to 350 degrees. Place French fries in a 3 quart rectangular baking dish. Sprinkle onion over potatoes. In bowl stir together soup sour cream and cream cheese. Spoon over French fries. Sprinkle with cheddar cheese. Combine stuffing mix, butter and paprika. Sprinkle mixture over cheese. Bake uncovered for 1 hour. Makes 12 servings.

BARBECUE SANDWICHES

For seasoned pork:

4 cloves garlic, minced

1 Tbsp each: brown sugar, chili powder, paprika

1/2 tsp each: salt, dry mustard, cumin, thyme

pinch red pepper flakes

2 tsp vegetable oil

2 pork tenderloins, about 2 lbs. total, patted dry

For coleslaw:

6 Tbsp mayonnaise

1 bag (10 oz.) coleslaw mix

1/2 small yellow onion, finely chopped

2 Tbsp each: sugar, cider vinegar

freshly ground pepper, salt, hot pepper sauce

6 Kaiser rolls or Italian rolls, toasted if desired

Barbecue sauce of choice

Prepare grill for direct cooking. For pork, mix garlic, brown sugar and spices in bowl; stir in oil. Rub tenderloins with mixture. Set aside while preparing slaw and waiting for grill to heat.

For slaw, toss cabbage, onion, mayonnaise, sugar, vinegar in bowl; add pepper, salt and pepper sauce to taste. Cover; refrigerate.

Cook tenderloins over medium-high heat 10 minutes; turn. Cook until internal temperature reaches 150 to 155°F., about 10 minutes. Remove to clean platter; cover. Let stand 10 minutes. Thinly slice. Divide sliced pork among buns. Top with barbecue sauce and slaw. Makes 6 sandwiches.

BARBECUED RIBS

4 pounds Pork Spareribs

1 cup Catsup

1/4 cup Worcestershire sauce

1 1/2 cups Cherry Cola -- can use diet

1/2 cup Vinegar -- divided

2 teaspoons Paprika

2 teaspoons Chili Powder

1 medium Onion -- finely chopped

Water -- for boiling ribs

Cut ribs into serving-size pieces and place into large pot with 1/4 cup vinegar and enough water to cover. Boil for about 20 minutes or until ribs are nearly cooked through. While ribs are boiling, combine remaining ingredients in a medium size saucepan and simmer 10-15 minutes. Place ribs on grill over medium to low heat. Brush ribs generously with sauce and continue to cook, about 30 minutes, basting and turning often.

NOTES : *The vinegar in the water tenderizes the ribs, so be careful not to

overcook, because the meat will fall off the bones and you will not be able

to complete cooking the ribs on your grill. www.Realfood4realpeople.com

BEEHIVE CAKE

Recipe courtesy Basque Boulangerie Cafe

Honey Almond Praline:

2 oz. (1/2 stick) butter

2 oz. (1/3 C.) sugar

1/4 cup (2 oz.) honey

3/4 cup (2 oz.) almonds

Custard Filling:

2/3 cup sugar

4 Tbsp cornstarch

4 egg yolks

2 cups milk

1 envelope, plus 1 tsp unflavored gelatin

1/4 cup water

2 cup heavy cream

1/4 cup sugar

2 tsp vanilla extract

Cake:

2 cups flour

1/2 tsp salt

1 package active dry yeast or 1 cake fresh yeast

1 Tbsp sugar

1/4 cup warm milk

3 Tbsp butter, melted and cooked

1 egg

1/3 jar caramel topping

To make the honey almond praline: Melt the butter, add sugar and honey, cook until bubbly and ingredients marry. Remove from the heat and stir in the almonds. Let this mixture cool.

To make the custard filling: First, place the sugar and cornstarch in a small to medium pan. In a bowl, mix the egg yolks and milk together. Whisk them into the sugar and starch mixture in the pan. Cook this over low heat and gradually increase to a medium heat bringing the mixture to a boil. The mixture will bubble slowly. Whisk this bubbling mixture for 3 to 4 minutes and remove from heat.

Soak the gelatin in a 1/4 cup of warm water for 5 minutes. Add gelatin mixture to hot custard and whisk. Set aside to cool in a clean bowl. Cover with plastic to keep mixture from crusting and refrigerate until cool.

After mixture has cooled, whip cream, sugar, and vanilla to medium peaks. Fold whipped cream into cooled custard. Make sure to whisk custard to creamy stage before gradually folding in whipping cream. Refrigerate until ready to fill split cake layers.

To make the cake: Sift flour and salt together into a large bowl. Make a well in the center of the flour. Add yeast and sugar to the well. Add milk, cooled melted butter, and egg, and let sit for 2 minutes to soften yeast, whisk yeast and liquid ingredients only to dissolve yeast. Gradually whisk or beat in flour until well is blended. Turn dough out onto lightly floured surface and knead in enough flour only until dough is no longer sticky. Continue kneading approximately 5 to 7 minutes until dough is smooth and elastic. Cover dough with a towel or plastic wrap and let dough rest approximately 1/2 hour to 45 minutes.

Punch dough down. Roll or pat dough into 9 inch, greased pan. Prick dough all over with a fork. Spread cooled honey almond praline over dough. Let cake rest and double in height approximately, 45 to 60 minutes. Preheat oven to 350°F.

Bake until golden approximately 20 to 25 minutes.

To assemble the cake: Cut cooled cake in half to make 2 layers. Drizzle 1/3 jar caramel over bottom layer. Top with the custard mixture. Place the top layer over the custard and refrigerate or freeze for several hours to firm up custard before cutting.

This recipe can be doubled and made into a half sheet cake the size of a jellyroll pan, this is wonderful to serve for breakfast gatherings, this cake will not be too sweet. If baking in half sheet, use a piece of cardboard to lift off top half of cake, you can use a flattened paper plate on round cake layers. Yield: 6 servings

 

 

 

BISHOPS CAKE

2 sticks butter, room temperature

5 eggs, room temperature

2 cups all purpose flour

2 cups sugar

2 tsp. vanilla extract

Preheat oven to 350. Cream sugar and butter. Blend in eggs, alternating

with flour. Mix well. Mix in extract and pour into prepared Bundt pan.

Bake 15 minutes at 350, reduce temperature to 325 and bake an additional 40

minutes, or until pick inserted comes out clean.

BREAKFAST LASAGNA

DISNEY'S CRYSTAL PALACE

Pastry cream

1-1/2 tsp vanilla extract

6 egg yolks

1-1/2 cups milk

1/4 tsp salt

1/4 cup all-purpose flour

3/4 cup sugar

6 pancakes

6 waffles

1 lb. strawberries

8 oz. blueberries

In a 2 quart saucepan, combine sugar, flour, salt and milk over medium heat and cook stirring until mixture thickens. In a small bowl with a fork, beat egg yolks slightly, beat small amount of milk mixture into yolks. Slowly pour egg mixture back into milk mixture. Stirring constantly, cook over medium low heat until mixture thickens. Remove from heat and stir in vanilla extract. Chill cream until ready to use.

Put a thin layer of Pastry cream in a pan, make a layer of waffles, put a layer of pastry cream. Cut strawberries into slices. Take half the strawberries and half the blueberries and make a layer of fruit. Top the fruit with a layer of pancakes, then layer of pastry cream. Garnish the lasagna with the rest of the strawberries and blueberries.

Bake in a 350°F. oven for 20 minutes. Servings: 6

 

 

CAKE TO DIE FOR

1 orange cake mix (if unavailable, substitute 1 white cake mix and add 1 to 2 tsp

orange flavoring, depending on your taste)

1/2 cup sour cream

2 eggs

1 can (21 oz.) peach pie filling

1 box (3 oz.) instant vanilla pudding

1 package (8 oz.) cream cheese

1 can (20 oz.) crushed pineapple

8 oz. container frozen whipped topping, thawed

For the crust: Combine cake mix, sour cream, eggs and peach filling with fork, and pour into an 18 x 13-inch jelly roll pan. Bake at 350°F. for approximately 20 to 30 minutes. Cool.

For topping: Beat pudding into cream cheese. Mix in pineapple. Fold in whipped topping. Spread on cake. Keep refrigerated until served.

CHAMPAGNE VINAIGRETTE

serves 4

1/4 cup champagne vinegar

1 teaspoon chopped shallot

1/2 cup walnut oil

Whisk vinegar and shallot. Add oil slowly while whisking.

CHEESY DIP

1 cup creamed cottage cheese or cream cheese, softened

3/4 cup fresh parsley pieces

2 Tbsp mayonnaise or salad dressing

1/4 tsp. celery seed

Place all ingredients in bowl of food processor fitted with metal blade or in blender. Process until mixture is smooth. Stop machine, use a rubber spatula to scrape down the sides of the bowl. Cover and process again if needed. Pour dip into bowl and serve with vegetables. Store dip in covered container in refrigerator.

 

 

 

 

 

CHICKEN SHISH KABOBS

2 lbs. boneless skinless chicken breasts

1/2 cup fresh lemon juice

1/3 cup cooking oil or olive oil

3 or 4 cloves garlic, minced

1/2 tsp salt

1/2 tsp ground white or black pepper

Rice pilaf (optional)

Cut chicken into 1-inch cubes. Place in a plastic bag set in a shallow dish. Set aside.

In a small bowl, stir together the lemon juice, cooking oil, garlic, salt and pepper. Pour over the chicken. Close the bag. Cover and refrigerate chicken for 1 hour. (Don't marinate longer; it would cause the flavor to be too strong.) At the same

time, soak the skewers in water.

Drain the marinated chicken; discard marinade. Thread chicken chunks onto six to eight 12-inch-long skewers. Place skewers on the unheated rack of a broiler pan. Broil* 4 to 5 inches from the heat for about 5 minutes. Turn the chicken and broil for about 5 minutes more or until the chicken is tender and no longer pink. Serve over rice pilaf, if you like.

Makes 6 to 8 servings.

*Note: To grill, place the assembled kabobs on grill rack directly over medium coals. Grill, uncovered, for 5 minutes. Turn kabobs, brush with marinade and grill for 7 to 9 minutes more or until chicken is no longer pink. (To test for medium heat, you should be able to hold your hand over the heat of the grill at the height of the food for 4 seconds before having to pull away.)

CHOCOLATE AND P B MOUSSE CAKE

(Peanut Butter)

1 box devil's food cake mix (18.25 oz.)

1/4 cup all-purpose flour

1/4 cup milk

1 1/2 sticks unsalted butter (3/4 cup) - divided, at room temperature

1/2 cup crunchy peanut butter

2 cups confectioner's sugar

1/2 tsp vanilla extract

1 bar dark chocolate (4 oz.), - chopped OR 3/4 C. semisweet chocolate morsels

Heat oven to 350°F. Prepare cake mix and bake according to package directions in two 9" round cake pans. Cool layers completely.

In medium nonstick saucepan, whisk flour and milk over medium heat. Cook 1 to 2 minutes, until thickened, whisking to keep mixture smooth. Remove from heat; stir in 1 Tbsp butter. Refrigerate.

In large bowl, with electric mixer on medium, beat the remaining butter and peanut butter 1 minute or until smooth. Gradually beat in sugar and vanilla on low. Slowly add flour mixture, continue beating until light and fluffy.

Fill and frost cake layers with peanut butter mousse (use a scant 1 cup between layers).

For chocolate curls, microwave chocolate on high 30 seconds to 1 minute, until melted; stir until smooth. With rubber spatula, spread chocolate in a thin layer on baking sheet. Refrigerate about 5 minutes, until firm but not brittle.

Hold a flat metal spatula at a 45 angle to push chocolate away from you against baking sheet. Place baking sheet against back of counter so it doesn't move when you push against it.

CHOCOLATE CHOCOLATE LAYER CAKE

WITH CHOCOLATE FROSTING

unsweetened cocoa for dusting

2 1/4 cups all purpose flour

1 3/4 cups sugar

1 1/2 cups buttermilk

1 cup salad oil

2 tsp baking soda

3 large eggs

1 1/2 tsp vanilla extract

1 1/4 tsp salt

3/4 cups unsweetened cocoa (Dutch cocoa seems the best type)

2 3/4 cups confectioners sugar

3/4 cup unsweetened cocoa

6 tbsp butter or margarine, softened

1 tsp vanilla

1/4 tsp salt

1/3 cup milk

2 tbsp light corn syrup

Preheat oven to 350. Grease and flour two 9 inch round cake pans. Dust the pans with the unsweetened cocoa. Set them aside while you prepare the cake batter. In a large bowl, measure the flour, sugar, buttermilk, salad oil, baking soda, eggs, 1 1/2 tsp vanilla extract, 1 1/4 tsp salt, and 3/4 cup cocoa. *** With the mixer at low speed, beat until well blended, constantly scraping the bowl with a rubber spatula. Then increase the speed to medium. Beat for 3 minutes, occasionally scraping the bowl.

Pour the batter into the prepared pans. Bake for 30 minutes or until a toothpick inserted near the center comes out clean. Cool the cake pans on a wire rack for 10 minutes. Remove the cake from the pans and cool completely while the frosting is prepared.

Prepare The Frosting:

In a large bowl, with mixer at low speed, beat the confectioners sugar, butter, milk, corn syrup, 3/4 cup cocoa ***1 tsp vanilla, and 1/4 tsp salt until smooth and glossy. Add more milk if necessary until the frosting is smooth with a very easy spreading consistency.

Assemble The Cake:

On a cake plate, place one cake layer rounded-side down. Evenly spread about 1/2 cup or so of the frosting on the top of the bottom layer. Then top with the second layer rounded-side up. Frost side and top of the cake with remaining frosting. Place in refrigerator if not serving right away. Yield: 16 servings (rdj)

CURRIED HAM BROCCOLI AND CORN SALAD

8 servings

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

1 (16-ounce) can whole-kernel corn

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

1 cup light mayonnaise

1 orange, for zest and juice

1 tablespoon curry powder

1 tablespoon Worcestershire sauce

8 orange slices, for garnish

Cut large stems from broccoli into 1-inch pieces and reserve. Cut broccoli flowerets into bite-size pieces and place in large bowl.

Add corn and ham; toss until combined.

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

 

DE POMIANES COUNTRY TART

Serving Size : 8

Pastry:

1 1/4-ounce packet active dry yeast

1/2 teaspoon sugar

1/3 cup warm water

2 cups flour -- plus more for rolling

1/2 teaspoon salt

3/4 cup (1 1/2 sticks) cold unsalted butter -- cut into tablespoon-sized pieces

2 egg yolks

Filling:

2 1/2 pounds cherries

1/4 cup sugar -- plus more for serving

Stir the yeast and the sugar into the warm water. Let sit until bubbly, about 10 minutes.

Meanwhile, combine the 2 cups of flour and the salt in a food processor; cut in the butter until the mixture resembles a coarse meal. Add the yeast mixture and

the yolks. Process just until the mixture forms a ball. Turn the dough onto a

floured surface. Knead the dough until supple and an indention with a finger

springs back, 3 to 5 minutes. Sprinkle the dough with flour. Let rest for 10

minutes. Roll out the dough to fit a 9-inch pie plate. Transfer the dough to the

plate and flute the edges.

Heat the oven to 450 degrees.

Pit the cherries, reserving the juice. Place half of the cherries in the shell and sprinkle them with half of the sugar and add the cherry juice. Add the rest of the cherries and top with the remaining sugar.

Bake the pie until the cherries darken, the juice is bubbling and the crust is

browned, 30 to 35 minutes. Serve hot. The juices will run from the pie and hot

cherries will "burst" when you serve it. De Pomiane advises sprinkling more

sugar to taste on top.

Source:

"2002-05-29 Jubilee Days

NOTES : No voice from the kitchen was more trusted or beloved in 1960s

Europe than that of Edouard de Pomiane. Radio broadcasts from Paris found their way into English kitchens in the delightful 1961 book "Cooking with

Pomiane." In the book, cherry pies were a recurring theme, every recipe offered with the instruction that the cherries be pitted with "a new metal hairpin." But

the tart that de Pomiane evoked most richly was a country tart, handed down from the 1860s. This dish was probably conceived with sour cherries, Montmorency types or Morellos in mind, but it bakes fine with sweet ones, and the flowing juices demand a large dollop of vanilla ice cream or fresh cream. (Very sweet cherries will require less sugar, tart ones a bit more.) De Pomiane describes having discovered the recipe from a lady who made tarts whenever she baked bread and who made the crust by cutting bread dough with lard. He recommended getting a half-pound of fresh dough from a local baker and kneading in 3 ounces of butter. We asked Edon Waycott to supply this recipe for a leavened pie shell fit to absorb the flowing cherry juices.

DOUBLE DECKER KNOX BLOX

3 Envelopes Knox Unflavored gelatin

3 (3 oz) packages flavored Jell-O ( may use sugar free)

2 1/2 cups boiling water

1 cup heavy cream ( whipping)

In a large bowl combine Knox with flavored Jell-O. Add boiling water and stir until gelatin is completely dissolved. Stir in cream. Pour into shallow plastic 9x9 inch container with cover. Chill until firm. To serve cut in one inch squares.

Note: suggested combinations of flavored Jell-O are: 2 cherry with 1 black cherry, 3 watermelon, or 3 orange.

FETTUCCINE WITH SNAP PEAS AND LEMON BASIL

Serves 6

1 pound fettuccine

3 cups whole sugar snap peas

4 cloves garlic, diced

2 tablespoons olive oil

1 cup chopped lemon basil

Salt and freshly ground pepper to taste

Basil leaves for garnish

Bring water to boil in a large pot. When boiling, add pasta and cook according to package directions. When pasta is al dente, remove from water, drain and set aside.

While pasta is cooking, heat olive oil in a large, deep sauté pan. Add garlic and snap peas. Cook 2 minutes, or until snap peas are just tender. Add basil and toss. Add cooked pasta and gently mix together. Add salt and pepper. Garnish with whole basil leaves. Serve immediately.

 

FRESH TOMATO PIE

1 deep-dish pie shell, baked per package instructions

3 large tomatoes, peeled, seeded and sliced

2-3 green onions, chopped

1 Tbsp fresh basil, chopped

1 Tbsp fresh chives, chopped

1 cup mayonnaise

1 cup sharp cheddar cheese, grated

salt and pepper to taste

Make layers in the pie shell beginning with tomato, top with half the green onions, half the basil and half the chives. Repeat, ending with remaining tomato slices. Mix mayonnaise and cheese. Spread on top. Bake for about 30 minutes at 350°F.

GARLIC AND WINE GRILLED CHICKEN

3/4 cup dry white wine

1/2 cup butter -- melted

1/2 cup fresh parsley -- minced

6 cloves garlic -- minced

4 green onions -- chopped

2 tablespoons lemon juice

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon paprika

4 pounds chicken pieces

Stir together first 9 ingredients, and reserve 1/2 cup. Pour remaining mixture into a large, heavy-duty zip-top plastic bag and add chicken. Seal and chill 4 hours, turning occasionally.

Remove chicken from marinade, discarding marinade. Prepare fire by piling charcoal or lava rocks on 1 side of grill, leaving other side empty. Place rack on grill. Arrange chicken over side with charcoal, and grill, covered with grill lid, 5 minutes on each side. Place chicken over empty side. Grill, covered with grill lid, 45 minutes, turning three times and basting often with reserved wine mixture. Yield: 4 servings.

GRILLED CHICKEN WITH 3 MUSTARD SAUCE

(4 Servings) by Chef Herschel, Jerusalem

1 1/2 cups chicken stock or canned low-salt broth

1 1/2 cups unsalted beef stock or canned broth

2 tablespoons kosher dry vermouth or any kosher wine

2 teaspoons Dijon mustard

1 teaspoon whole-grain mustard

1 teaspoon Creole mustard or spicy-brown mustard

4 skinless boneless chicken breast or turkey breast fillets

1 tablespoon minced garlic, fresh or frozen

Combine both stocks and vermouth in heavy medium saucepan. Boil over high heat until reduced to 3/4 cup, about 25 minutes. Add all mustards and whisk to blend. Simmer until slightly thickened, about 3 minutes. Season sauce to taste with pepper. (Can be prepared one day ahead. Cover and refrigerate. Bring to simmer before serving.)

Prepare barbecue (medium-high heat) or preheat broiler. Rub chicken or turkey breasts with garlic. Season with salt and pepper. Grill chicken or turkey until cooked through, about 4 minutes per side.

Transfer chicken or turkey to plates. Spoon sauce over and serve.

GRILLED ORANGE and TEQUILA CHICKEN

This is a very simple dish --- takes a little preplanning, however. It is best to put the chicken in the marinade in the morning and grill it for dinner.

4 chicken breasts, skinless, boneless

4 green onions, chopped

1/2 cup orange juice

1/2 cup tequila

1/4 cup lemon juice

1 tsp. grated orange rind

1 jalapeno pepper

Place chicken breasts in a shallow dish. Sprinkle the chopped onions over chicken. Mix together orange juice, tequila, lemon juice, orange rind and jalapeno. Pour the mixture over the chicken, cover and refrigerate for 6-8 hours, turning two or three times during the day.

Remove the chicken from the marinade, let stand at room temperature for 1/2 hour then grill over hot coals approximately 20 minutes, basting with the marinade, until the chicken is done. Discard any remaining marinade and serve the chicken with polenta or rice and a salad. Serves 4.

 

 

 

 

HERB DRESSING FOR TOMATOES

Grind up the following ingredients into a semi-fine powder:

2 units sea or Kosher salt

1 unit garlic powder

1 unit fresh rosemary

1 unit oregano

1 unit dried onion flakes

1 unit cracked black pepper

1/2-unit Cayenne pepper

Sprinkle the mixture on freshly sliced, chilled tomatoes. Hold on to your hat.

rdj

HERBED PORK CHOPS

1 1/2 teaspoons dried thyme

1 1/2 teaspoons dried oregano

1/2 teaspoon dried rosemary

1/2 teaspoon dried basil

1/2 teaspoon lemon pepper

1/4 teaspoon salt

4 boneless pork loin chops -- 1" thick

Combine first 6 ingredients; rub on all sides of chops.

Grill chops, covered with grill lid, over medium-high heat 4 to 6 minutes on each side or until a meat thermometer inserted into thickest portion registers 160 degrees F. Yield: 4 servings.

HOT POTATO SALAD

5 slices bacon

1/2 cup onion, minced

1/4 cup vinegar

3 Tbsp sugar

1 1/2 tsp salt

1/4 tsp freshly ground pepper

1/8 tsp crushed oregano

1 tsp mustard

3 cups warm potatoes, cooked and cubed

1/2 cup celery, diced

2 Tbsp green pepper, diced

2 eggs, hard-cooked and roughly chopped

Fry bacon until brown and crisp. Drain, crumble and set aside.

Combine onion, vinegar, sugar, salt, oregano, pepper and mustard in a saucepan. Bring to a boil and hold the boil for 2 minutes.

Pour hot mixture over warm potatoes. Stir in celery and green pepper. When cool, mix in the chopped eggs. Makes about 6 servings.

KOSHER VERSION OF CORNON BLEU

(6-8 servings)

4 chicken breasts

1 cup breadcrumbs

1 cup mayonnaise

salt and pepper to taste

2 lemons for decoration

1 pickle, slices

4 slices cold duck or any cold cut

mustard

sliced fresh basil

Separate chicken breast into eight halves. Slice each half of breast lengthwise but not completely through.

Between each piece, spread a little mustard. Place a few slices of pickle and thinly sliced cold meat or sliced fresh basil over the mustard. Close two sections together.

Carefully dip each piece of shnitzel into mayonnaise and partially wipe off. Then dip each piece of shnitzel into a plate of breadcrumbs. Cover both sides. Shake off.

Place shnitzel in baking dish, leaving some space between each piece. Bake in oven at 425 degrees for 35-40 minutes or until golden brown. Serve with slices of lemon.

Chef Herschel's item in the Aish.com newsletter has the spelling of this title.

I don't know if it is an error or if he intended it. Maybe it is an esoteric term!

NICOISE SALAD WITH DIJON VINAIGRETTE

4 servings

Salad:

8 ounces fresh green beans

1 bag (1 pound, 4 ounces) refrigerated red potato wedges

4 plum tomatoes

2 hard-boiled eggs, optional

1/2 red onion, such as Bermuda

1 bag (8 ounces) bib or Boston lettuce blend

1 (12-ounce) can white tuna packed in water

8 pitted imported black olives, such as nicoise

Dijon vinaigrette

1/2 cup extra-virgin olive oil

2 tablespoons Dijon mustard

1 tablespoon wine vinegar, white or red

1/4 teaspoon salt

1/4 teaspoon black pepper

Rinse and drain the green beans and trim the stem ends only. Pour the beans and potatoes into 2 1/2 quarts of boiling, unsalted water.

Cover the pot until it returns to a boil, then uncover it. Continue to boil, uncovered, until the potatoes are just tender, about five to six minutes.

While the vegetables cook, make the Dijon vinaigrette. Pour all of the ingredients into a 2-cup glass measure or jar with a lid. Whisk or shake well to combine. Set aside.

Pour the potatoes and beans into a colander and place several ice cubes on top. Allow cold water to run over them for about two minutes to cool. Drain while cutting each tomato into four wedges. Set aside. Peel the eggs, if using, and cut each into four wedges. Set aside. Cut the onion half into thin slices. Set aside.

To assemble the salad: Scatter the lettuce over a large serving platter. Arrange the tomato wedges, potatoes and green beans on top. Drain the tuna and flake it over the salad. Top with olives, egg wedges, if using, and onion slices. Serve at once or refrigerate until ready to serve.

NO BAKE LEMON CHEESECAKE

WITH FRESH BERRIES

1 package (5 to 5.3 oz.) pure butter shortbread cookies (see note)

1/4 cup half-and-half cream

1 packet unflavored gelatin

24 oz. regular or reduced-fat (not fat-free) cream cheese, cut into pieces

1 cup purchased lemon curd

2 tsp grated lemon zest (grated color portion of peel)

1/2 pint blueberries, rinsed and dried

1 pint strawberries, stemmed, cleaned, dried and cut lengthwise

Arrange rack at center position. Preheat oven to 350°F.

Process shortbread cookies in food processor until finely ground. Press crumbs in even layer on bottom of 8-inch spring-form pan and about 3/4 inch up the sides. Bake 7 to 8 minutes or until crumbs are lightly browned. Remove and cool completely.

Pour half-and-half into small saucepan and sprinkle gelatin over top. Let stand 1 minute, then place saucepan over low heat and whisk constantly until gelatin dissolves, 1 to 2 minutes. Remove from heat and cool.

With electric mixer on medium-high speed, whip cream cheese until fluffy. Add lemon curd; beat until blended completely with cream cheese. Stop mixer and scrape down sides of bowl several times as necessary. Beat in lemon zest. Lower speed and pour in half-and-half mixture and beat just until blended. Pour batter into prepared crust and spread evenly with spatula. Cover with plastic wrap; refrigerate 4 hours or overnight until completely set.

To serve, bring cheesecake to room temperature for 45 minutes. Mix strawberries with blueberries in bowl. Serve slices of cheesecake garnished with berries. Makes 8 servings.

Note: Be sure to use pure butter shortbread cookies (such as Walkers) because there will be enough butter in the cookies themselves so that you do not need to add melted butter to the crumbs for the crust.

ORANGE PEEL CHICKEN

P. F. Chang's(r)

Cloning the addicting sweet sauce, which gets a spicy zing from chili garlic sauce, is the key to recreating the flavors that hook diners at America's hippest Chinese bistro chain. You'll find chili garlic sauce near the Asian foods in your supermarket -- the rest of the sauce ingredients includes common stuff. Slice the orange peel into thin julienne strips before adding it to the dish. Since the flavor from the peel is so strong, we won't need to add it until the end. Cook up some white or brown rice to serve alongside this dish and get the chopsticks ready.

Sauce

1 tablespoon vegetable oil

2 tablespoons minced garlic

4 green onions, sliced

1 cup tomato sauce

1/2 cup water

1/4 cup granulated sugar

2 tablespoons chili garlic sauce

1 tablespoon soy sauce

1/2 cup vegetable oil

4 chicken breast fillets

1 egg, beaten

1 cup milk

1 cup flour

peel from 1/4 orange, julienned (into 1/8-inch thick strips)

1. Prepare sauce by heating 1 tablespoon of oil in a medium saucepan over medium heat. Add minced garlic and sliced green onions. Add tomato sauce and water quickly before the garlic burns. Add sugar, chili garlic sauce and soy sauce and bring to a boil. Simmer 5 to 6 minutes or until sauce thickens, then turn off the heat.

2. Prepare the chicken by heating 1/2 cup oil in a wok over medium heat. Slice chicken breast fillets into bite-size pieces. Combine beaten egg with milk in a medium bowl. Pour the flour into another medium bowl. Coat chicken pieces by dropping them into the flour a few at a time, then into the egg/milk mixture and back into the flour. Arrange coated chicken on a plate until all chicken is coated. When oil in the wok is hot, add about half of the chicken to the oil and cook for a couple minutes or until brown on one side, then flip the chicken over. When chicken is golden brown, remove the pieces to a rack or paper towels to drain. Repeat with the remaining chicken. When all of the chicken is cooked rinse the oil out of the wok with water and place it back on the stove to heat up.

3. When wok is hot again add julienned orange peel and chicken. Heat for 20 to 30 seconds or so, stirring gently. Add sauce to the pan and cook for about 2 minutes. Stir dish a couple times but do it gently so you don't knock the coating off the chicken. Cook until the sauce thickens then serve up the dish with white or brown rice on the side. Serves 3 to 4 (http://www.topsecretrecipes.com)

ORIENTAL COLE SLAW

1 (16 oz.) bag chopped cabbage (Cole slaw)

1 bunch green onions chopped

1 (5 oz.) package slivered almonds

2 packages Ramen noodles crushed (oriental flavor only)

1/2 cup salad oil

3 Tbsp sugar...or 4 packets of equal

seasoning packets from ramen noodles (be aware they have LOTS of sodium)

Toss first 4 ingredients together. Mix oil and sugar with seasoning packs from noodles. Pour over slaw mixture and serve immediately.

 

 

 

 

PAN LUBRICANT

1/2 cup shortening

1/2 cup canola oil or vegetable oil

1/2 cup flour

Blend until smooth. Store in the fridge in a CLEARLY MARKED container.

To use, apply to the bottom and sides of your baking pans with a pastry brush

or fingers.

PANERA BREAD TCB SOUP

(Tomato, Cheese & Bread)

8 oz. crusty Panera Bread sourdough croutons

2 tsp olive oil

9 garlic cloves, minced

3 large onions, finely chopped

8 cups chicken stock or canned low-salt chicken broth

2 28-oz. cans peeled plum tomatoes, drained, crushed

1/4 cup freshly grated Parmesan cheese

1/4 cup freshly grated Asiago cheese (may substitute more Parmesan)

Parmesan Reggiano rind (optional)

1/4 thinly torn fresh basil (for garnish)

1/4 cup Parmesan cheese shavings

Heat olive oil in heavy large pot over medium heat. Add onions and sauté until very tender, about 25 minutes. Add minced garlic and cook 1 minute. Add chicken stock, crushed tomatoes, cheeses and cheese rind. Simmer soup uncovered 30 minutes, stirring occasionally. Season to taste with salt and pepper. For smoother texture, puree in blender or food processor before serving.

Ladle soup into Panera Bread sourdough bread bowls. Add croutons, torn basil, and Parmesan cheese shavings just before serving. Makes 6 servings.

PARSNIPS AND CARROTS WITH ORANGE SAUCE

Serves 6

2 cups water

1 pound parsnips, peeled, halved lengthwise, and cut crosswise into 1/4-inch

thick pieces

1 pound carrots, halved lengthwise and cut crosswise into 1/4-inch thick pieces

Salt to taste

2/3 cup fresh orange juice

1/4 teaspoon freshly grated orange zest

2 tablespoons unsalted butter

In a skillet, combine water, parsnips, carrots and salt to taste. Simmer vegetables for 15 minutes or until just tender. Stir in orange juice. Simmer 5 minutes more, or until vegetables are tender; transfer vegetables with a slotted spoon to a bowl. Boil liquid until it is reduced to about 4 tablespoons, remove skillet from heat and stir in zest and butter. Stir until butter is melted. Spoon sauce over vegetables and serve.

PASAKOV ROLLED BREASTS OF TURKEY

6 boneless turkey shnitzels or boneless chicken breasts

1 1/2 cups seasoned golden breadcrumbs

1/2 cup mayonnaise

1/2 cup apricot jam

Lots of garlic according to taste

1/2 teaspoon pepper

Using meat mallet, pound breasts between sheets of plastic wrap to between 1/2 to 3/4 inch thickness. Place breadcrumbs in a glass baking dish. Take each piece of shnitzel and press each side into the breadcrumbs. Then roll each piece lengthwise and place in a second baking dish, one next to the other.

Mix mayonnaise and apricot jam together until creamy. Add garlic and black pepper. Smear on the top of breaded shnitzels. Place in preheated oven at 350 degrees. Bake for 45 minutes. Serve hot. Chef Herschel, Jerusalem

PECAN PIE CAKE

3 cups finely chopped pecans, toasted

2 cups flour

1 tsp baking soda

1/2 cup butter or margarine, softened

1/2 cup shortening

2 cups sugar

5 egg yolks

1 Tbsp vanilla extract

1 cup buttermilk

5 egg whites

3/4 cup dark corn syrup

Pecan Pie Filling (recipe follows)

Sprinkle 2 cups of the chopped pecans evenly over the bottoms of 3 buttered 9-inch round cake pans, shaking to coat the bottoms and sides of the pans. Combine the flour and baking soda in a bowl and mix well. Beat the butter and shortening in a mixer bowl at medium speed until light and fluffy. Beat in the sugar gradually. Add the egg yolks 1 at a time, mixing well after each addition. Stir in the vanilla. Add the flour mixture and buttermilk alternately, mixing well after each addition and beginning and ending with the flour mixture. Stir in the remaining 1 cup pecans. Beat the egg whites in a mixer bowl at medium speed until stiff peaks form. Fold 1/3 of the beaten egg whites into the batter. Fold in the remaining egg whites. Pour the batter into the prepared pans. Bake at 350°F. for 25 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pans on wire racks for 10 minutes. Invert onto waxed paper-lined wire racks. Brush the tops and sides of the layers with corn syrup, Cool completely.

Place 1 layer pecan side up on a serving plate. Spread with half the Pecan Pie Filling. Place the second layer pecan side up on the filling. Spread with the remaining Pecan Pie Filling. Place the third layer pecan side up on the filling.

PECAN PIE FILLING

1/2 cup packed dark brown sugar

3/4 cup dark corn syrup

1/3 cup cornstarch

4 egg yolks

1 1/2 cups half-and-half

1/8 tsp salt

3 Tbsp butter or margarine

1 tsp vanilla extract

Whisk the brown sugar, corn syrup, cornstarch, egg yolks, half-and-half and salt in a heavy 3-quart saucepan until smooth. Bring to a boil over medium heat, whisking constantly. Boil for 1 minute or until mixture thickens. Remove from heat. Whisk in the butter and vanilla. Place a sheet of waxed paper on the surface of the mixture. Chill for 4 hours. Yield: 12 to 16 servings.

PINEAPPLE CHICKEN CHINESE STYLE

(serves 6)

4 chicken breasts, skinless and boneless

8 chicken thighs, skinless

1 medium sweet onion (Vidalia or Walla Walla) or 3 French shallots

3 cloves garlic, finely minced

1 pint café mushrooms, thinly sliced

1/2 cup chopped celery

18 baby carrots

salt and freshly ground pepper

1 can good quality unsweetened pineapple chunks with juice

3 tbsp brown sugar (or Splenda or other sweetener of preference)

3 tbsp chili sauce

1 tbsp cornstarch mixed into 2 tbsp very cold water

Coat a deep fry pan or wok with olive oil. Sauté chicken until it is about 50%

cooked. Add the vegetables and cook for about 10 minutes over medium, heat,

stirring occasionally. Add salt and pepper to taste.

Mix the pineapple, sweetener, and chili sauce, thicken it as indicated, and add it

all to the chicken. Put it all into a large casserole dish, having been sprayed with

vegetable or olive oil spray, and bake at 325 degrees F. for about 40 minutes.

Meanwhile, steam enough rice to serve 6 people. The person who submitted

this recipe uses Uncle Ben's converted long-grain rice, steamed. There is a

multiplicity of choices regarding rice, and one's favorite type will be fine in this dish.

The contributor suggests serving with a green salad (or spinach and orange salad) and dry white wine. Contributed by Sue D.

PIZZA FLAVORED CASSEROLE

1 lb. Italian sausage (cooked & cut into small pieces)

1 lb. ground beef

1 large onion, chopped

Garlic, to taste

3 Tbsp Olive Oil

2 (6oz) can tomato paste

3 1/2 cups water

1 tsp sugar

1 tsp oregano

1 tsp salt

1 tsp fennel seed, optional

1 (8oz) pkg. wide noodles, cooked and drained

1 (6oz) pkg. grated mozzarella

Brown beef in skillet. Cook sausage 30 minutes. When cooled, cut into small slices. Sauté onion, garlic, in oil in heavy skillet. Stir in tomato paste, water, sugar, seasoning and beef. Simmer 30 minutes.

Place 1/2 the noodles into a 3 qt. buttered casserole dish. Top with 1/2 the sauce, then 1/2 the sausage slices, then 1/2 the cheese.

Repeat again - noodles, sauce, sausage, and the cheese on top.

Bake at 350 degrees for 30 minutes.

 

 

 

 

PORK BARBECUE AND NOODLES

1 tablespoon Vegetable Oil

1/4 cup Onion -- finely chopped

1/4 cup Green Bell Pepper -- finely chopped

2 pounds Boneless Pork Sirloin -- cooked, shredded

2 cups Chicken Broth

1 1/2 cups Catsup

1 tablespoon Sugar

1 tablespoon Cider Vinegar

1 tablespoon Worcestershire Sauce

1/2 tablespoon Dry Mustard

1/4 teaspoon Cinnamon - ground

1/4 teaspoon Chili Powder

1/4 teaspoon Black Pepper

6 ounces Egg Noodles -- wide, cooked & drained

In a large skillet, heat vegetable oil over medium heat. Add onion and green bell pepper. Cook, stirring for 1 minute. Stir in remaining ingredients, except noodles. Bring to boil. Reduce heat; simmer 30 minutes or until thickened. Toss with noodles. Serve hot.

RHUBARB BARS

2 cups chopped rhubarb

1 cup butter or margarine

1 1/2 cups sugar

1/2 cup chopped nuts

2 tablespoons cornstarch

1 1/2 cups oatmeal (quick)

1/4 cup water

1 1/2 cups flour

1/2 teaspoon baking soda

1 cup brown sugar

1 teaspoon vanilla

Combine the rhubarb, sugar, corn starch, water, vanilla and soda in a sauce

pan and cook until thick and bubbly. Set aside. In a bowl cut the butter or

margarine into nuts, oatmeal, flour and brown sugar, until crumbly. Pat 3/4 of

this mixture in a 9x13 pan, add the rhubarb and sprinkle the remaining crumb

mixture on top. Bake @ 375 degrees for 30 minutes. This recipe came from

Western Dubuque Bobcats cookbook.

 

 

 

RIO GRANDE SPINACH SALAD

4 servings

2 red grapefruit

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

1 pint strawberries, hulled

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

1/2 cup sugar

1/2 teaspoon dry mustard

1 1/2 teaspoons finely grated orange zest

1/4 cup fresh red grapefruit juice

1 tablespoon poppy seeds

Finely grate enough zest from one grapefruit to equal 11/2 teaspoons. Reserve for vinaigrette.

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

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

In a blender, combine vinegar, sugar, mustard, orange zest, reserved grapefruit juice, poppy seeds and the reserved grapefruit zest. Blend until mixed. Or combine in a jar with a tight-fitting lid and shake until well blended.

RUNZA CASSEROLE

 

2 lb hamburger

2 onions, finely chopped

4 cups cabbage, shredded

salt and pepper, to taste

2 tubes refrigerated crescent rolls

1 lb Mozzarella cheese, shredded

Brown hamburger and onion, drain. Put cabbage on top of meat and let steam for a few minutes. Add salt and pepper. Using one tube, spread the crescent roll pieces over bottom of a 9x 13 inch pan. Spread hamburger/cabbage mixture on top. Add layer of cheese. Using the second tube of crescents, put pieces on top of cheese.

Bake in 350 F. oven for 35 to 40 minutes, covering with foil the last 10 minutes to soften the crust

 

 

S MORE JUMBO MUFFINS

1-1/2 cups flour

1/2 cup graham crackers(about 8 squares)

1/4 cup brown sugar

1 tsp baking soda

1/2 tsp salt

1 egg

1-1/2 cups buttermilk

1/4 cup vegetable oil

3/4 cup semi-sweet chocolate chips

1-1/4 cups miniature marshmallows divided

In a large bowl, combine the dry ingredients. Combine egg, buttermilk, and oil; mix well. Stir into dry ingredients just until moisten. Fold in chocolate chips and 1 cup marshmallows.

Fill greased jumbo muffin cups three-fourths full. Sprinkle with remaining marshmallows. Bake at 375°F. for 18-20 minutes or until tooth pick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Note: If you make mini muffins, bake for 15 minutes.

SOUR CREAM CAKE

1 box 2 layer white cake mix

1 cup sour cream

1/2 cup sugar

1/2 cup canola or vegetable oil

4 eggs

1 tsp butter flavoring or vanilla extract

Mix oil and sugar until creamy and sugar has started to dissolve. Add eggs and beat thoroughly. Blend in sour cream. Add cake mix and flavoring. Pour into prepared Bundt pan and bake 45 minutes at 350. (or until pick inserted comes out clean)

Variations --

Butter flavor cake mix with butter flavoring.

Lemon cake mix with lemon extract and a tbsp. of grated lemon rind.

Chocolate cake mix with orange or raspberry flavoring.

Basically any flavor of cake mix may be used, and it is not necessary to add any extra flavoring or extract; however, it does intensify the flavor.

 

 

SPA POTATO SALAD

8 servings

1 pound small red potatoes cut in half or small White Rose potatoes, cut either in

half or into 1-inch chunks (3 cups)

4 boned skinless chicken breasts, about 1 pound

Nonstick cooking spray

1/2 cup nonfat plain yogurt

1/4 cup reduced-calorie mayonnaise

1/2 tablespoon cider vinegar

1 teaspoon Dijon mustard

1 tablespoon minced parsley

3/4 cup chopped celery

1/2 cup finely chopped green onions

1/4 cup diced red bell pepper

Pinch celery seed

Pinch freshly ground black pepper

Pinch salt

Optional: 2 tablespoons sweet pickle relish

Place potatoes in a medium pan with enough water to cover. Bring to boil; reduce to simmer and cover. Cook until tender but not mushy, about 10 minutes. Drain and cool.

While potatoes are cooking and cooling, prepare the chicken. Place chicken on a flat surface and cover with wax paper or plastic wrap. Pound the chicken with the flat side of a meat mallet to slightly flatten. Spray a hot, nonstick skillet with nonstick cooking spray. Add chicken and cook until golden brown on each side, about three to five minutes per side depending on how thinly you have pounded it. Check for doneness in the thickest part; no pink should remain. Set aside.

Combine yogurt, mayonnaise, vinegar and mustard in a large bowl and mix well. Add parsley, celery, green onions, red pepper, seasonings and relish (if using). Mix well. Fold in cooled potatoes.

If serving immediately, cut chicken into 1/2-inch slices. Place salad in center of dinner plates and garnish with overlapping slices of chicken. If serving later, store potato salad and chicken separately, tightly covered, in the refrigerator until well chilled, about two hours. Serve cold.

 

 

 

 

 

 

SPICY BELL PEPPER SALAD

Source: Bon Appetit Magazine, June 1998

Yield: 4 servings

1 1/2 teaspoons caraway seeds

2 tablespoons (extra-virgin) olive oil

1/2 teaspoon dried crushed red pepper

1 red bell pepper, cut into 1/3- inch thick rings

1 green bell pepper, cut into 1/3- inch thick rings

1 yellow bell pepper, cut into 1/3- inch thick rings

1 medium onion, cut into 1/4- inch thick rounds, separated into rings

(6) 3 x 1/2- inch strips lemon peel (yellow part only)

2 garlic cloves, thinly sliced

1/4 cup chopped fresh dill

1 tablespoon fresh lemon juice

Stir caraway seeds in large nonstick skillet over medium heat until fragrant, about 1 minute. Stir in oil and crushed red pepper. Add all bell peppers, onion, lemon peel and garlic. Increase heat to medium-high and sauté until vegetables are crisp but tender, about 7 minutes.

Transfer pepper mixture to large bowl. Mix in dill. Cool.

Can be made ahead and refrigerated up to this point. Bring to room temperature before completing next step.

Remove lemon peel. Mix in lemon juice. Season with salt and pepper and serve.

[] If you like a little more heat, you could add a little jalapeno. []

STEAK TACOS WITH CHIPOTLE CREAM

1 1/2 cups sour cream

3 Tbsp fresh cilantro

1 Tbsp adobo sauce

2 beef flank steaks or top round steaks

Zesty Southwestern Marinade (recipe below)

4 bell peppers

2 medium onions

2 Tbsp olive oil

16-20 small flour tortillas

To make Chipotle Cream: In small bowl, combine sour cream, chopped fresh cilantro and adobo sauce (from canned chipotle peppers). Cover; refrigerate (makes about 1 1/2 cups). Place steaks (cut 1 inch thick) and marinade (recipe below) in food-safe plastic bag; turn to coat. Close bag; marinate in refrigerator 6 hours or overnight, turning occasionally.

Prepare grill for direct-heat cooking. Remove steaks from marinade; discard marinade. Brush peppers (cut in half) and onions (cut crosswise in half) with oil. Place steaks and vegetables on grid over medium, ash-covered coals. Grill flank steaks, uncovered, 17-21 minutes for medium rare to medium doneness (top round steaks 16-18 minutes for medium rare), turning occasionally.

Grill peppers and onions 16-18 minutes, turning occasionally; remove peppers and continue grilling onions 8 to 10 minutes or until crisp-tender. Cut vegetables into strips; combine.

Carve steaks across grain into thin slices. Serve beef and vegetables in warmed tortillas with Chipotle Cream.

ZESTY SOUTHWESTERN MARINADE

Makes about 3/4 cup.

1/2 cup olive oil

1/3 cup fresh lime juice

2 Tbsp packed brown sugar

4 tsp ground cumin

3 large cloves garlic

1 1/2 tsp dried oregano leaves

In small bowl, combine oil, lime juice, brown sugar, cumin, minced garlic and crushed oregano leaves. Makes 8 to 10 servings.

STRAWBERRY AND MANGO SALAD

4 servings

1/4 cup champagne vinaigrette, recipe follows

2 tablespoons orange juice

1 teaspoon orange zest

3 tablespoons macadamia nuts, toasted, chopped

1 teaspoon grated fresh ginger

2 teaspoon honey

6 cups mixed baby greens (mesclun)

2 cups diced mango (peaches may be substituted)

2 cups sliced strawberries

Whisk together champagne vinaigrette with orange juice, orange zest, macadamia nuts, ginger and honey. Toss salad mix with diced mango and sliced strawberries. Add dressing and toss to coat.

STRAWBERRY CAKE

 

1 pkg 8 oz. miniature marshmallows

1 box (2 layer size) white or yellow cake mix

4 cups fresh strawberries

1 box serving size strawberry gelatin

 

Grease oblong pan. Put marshmallows on the bottom of pan. Mix cake mix

as directed. Mash strawberries and gelatin together. Pour strawberries over top of batter. Bake as directed on cake mix box.

SUN DRIED TOMATO AND LEEK PASTA BAKE

Serves: 6 to 8

Source: "The Best Diabetes Cookbook" by Katherine E. Younker

Book info: http://tgcmagazine.com/bin/track/click.cgi?id=46

1 cup small shell pasta

2 teaspoons vegetable oil

2 teaspoons minced garlic

1-1/2 cups chopped leeks

1-1/2 cups sliced mushrooms

1 cup chopped red bell peppers

1/2 cup chopped softened sun-dried tomatoes

1/3 sliced black olives

2 eggs

2 egg whites

1 cup 2-percent evaporated milk

1/2 cup shredded part-skim mozzarella cheese (about 2 oz.)

2 teaspoons dried basil

3 oz. feta cheese, crumbled

2 tablespoon grated Parmesan cheese

Preheat oven to 350 degrees F. Spray a 9-inch Spring-form Pan lined with foil with vegetable spray.

In a pot of boiling water, cook pasta 5 minutes or until tender but firm. Rinse under cold water, drain and set aside.

In a non-stick frying pan, heat oil over medium heat. Add garlic and leeks; cook 4 minutes or until softened. Stir in mushrooms and red peppers; cook 6 minutes or until vegetables are tender and moisture is absorbed. Stir in sun-dried tomatoes and black olives; remove from heat.

In a large bowl, whisk together whole eggs, egg whites, evaporated milk, mozzarella and basil. Stir in pasta, cooled vegetable mixture and feta. Pour into prepared pan. Sprinkle with Parmesan cheese. Bake 30 to 35 minutes or until set.

SUN DRIED TOMATO PATE

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

8 oz. cream cheese; reduced fat or fat free OK

1/4 cup chopped green onions

1/4 cup butter

1/2 cup grated Parmesan cheese

1 clove garlic

1/4 tsp oregano

1/2 tsp rosemary

1/4 tsp basil

Combine all ingredients in a food processor. Blend well, pausing frequently to scrape sides of bowl. Refrigerate at least 4 hours before serving.

Makes 12 servings.

Note: May substitute prepared sun-dried tomato pesto for sun-dried tomatoes.

SWEET and TART CHERRY SPLASH DRESSING

1 heaping cup fresh sweet cherries, pitted and chopped with juice saved

1/2 cup extra-virgin olive oil

2 Tbsp walnut oil

1/4 cup raspberry, balsamic or red wine vinegar

Juice of 1 lemon

2 Tbsp chopped almonds or walnuts

salt and fresh-ground black pepper, to taste

Combine all ingredients including cherry juice in a non-reactive large mixing bowl and stir well with a wire whisk. This dressing keeps refrigerated for up to 5 days. Serve with your favorite tossed green salad. Makes 6 to 8 servings.

TOSS YOUR CAUTION AND BE CREATIVE

June 19, 2002 Posted: 04:55:07 AM PDT

By CAROL J.G. WARD, KNIGHT RIDDER NEWSPAPERS

When Shakespeare spoke of "salad days," he referred to a time of youthful freshness.

With salads, there's always room for improvisation because you can put virtually anything into them.

With such latitude, it's simple to create a side dish that is bright and appealing or a main-dish salad overflowing with fresh, flavorful produce.

You can't beat easy-to-make salads for nutritious food.

To build a healthy salad that includes a full serving of nutrition, including protein, carbohydrates, fiber, vitamins and minerals, use these tips:

Start with a base of fresh greens. Iceberg is fine, but with greens, the darker the better. Darker greens such as spinach, kale, mustard greens and chicory are the best choice for nutrition.

Try something with a little more body, such as romaine, arugula, endive, radicchio or a combination of zesty greens.

Think rainbow. You often can add nutrition as well as color with ingredients such as red peppers, carrots, corn, cauliflower, mushrooms and broccoli.

Color your daily diet with bright oranges, deep reds, dark greens, rich blues and purples and sunshine yellow. The more colors you see on your plate or in your lunch bag, the more health-promoting properties you are getting from your choices and the more likely you are to eat the recommended five servings of fruits and vegetables daily. Add carbohydrates with pasta and grains.

Beans add fiber. Load up on garbanzos, black beans, kidney beans, lentils, etc.

Fruit adds a light, bright touch and great low-fat nutrition.

Nuts and seeds add flavor and crunch, plus protein, fiber and "good" fat, including omega-3s.

For extra zest, color and flavor, add marinated products such as canned olives, pickles or pimientos.

To create a main-dish salad, add poultry, cheese, beans or nuts to provide protein. Seafood such as salmon and tuna provides protein and omega-3s.

WHITE SLICE PIZZA

1 pizza crust, purchased, pre-made or mix, prepared

1 medium onion, diced

1 tsp. garlic, minced

1 Tbsp. olive oil

8 oz. grated Italian-style cheese blend (Mozzarella, Provolone, Parmesan, etc.)

1 Tbsp. fresh basil, chopped

1 cup ricotta cheese

10 oz. frozen chopped spinach, thawed, squeezed dry, and separated

Preheat oven to 425*. Heat olive oil over medium flame. Add onion and garlic and cook until soft but NOT brown. Set aside. Sprinkle blended cheese over crust. Bake for 5 minutes. Remove and sprinkle on the chopped basil. Mix the spinach with the onion mixture. Add ricotta to spinach mixture. Spread on pizza and bake 10 minutes or until it begins to brown slightly.

WILD BERRY SUMMER PUDDING

1 3/4 cups wild blueberries

1 pint raspberries

3/4 cup sugar

Juice of 1/2 lemon

1/2 tsp cinnamon

1 loaf French bread

heavy cream

Put the berries with the sugar and lemon juice in a stainless steel frying pan, and sprinkle with cinnamon. Bring gently to the boiling point and boil for 2 minutes, keeping the berries whole. Line an ovenproof glass pie pan with slabs of French bread, from which you have cut off the crusts; trim the slices to fit, entirely covering the bottom and sides of the dish. Pour cooked berries over the bread, spreading them evenly and reserving a little of their juice. Thoroughly cover the top of the berry filling with more slices of bread. Cover the dish with plastic wrap and weight down with a heavy pan that fits snugly into the dish, then chill overnight. To serve, invert the pudding onto a platter and spread the reserved juice over the top as a glaze. Cut the pudding in wedges. Pour cream into dessert plates and arrange a wedge of pudding on each plate. Garnish with uncooked berries. Serves 6.

YELLOW SQUASH CASSEROLE

2 pounds yellow squash -- cut into 1/2" cubes

1 large onion -- chopped

2 tablespoons butter or margarine -- melted

1 (10 3/4 oz) can cream of shrimp soup -- undiluted

1 (8 oz) can water chestnuts, canned -- drained

3/4 teaspoon salt

1/4 teaspoon ground black pepper

1 cup soft bread crumbs

2 tablespoons butter or margarine -- melted

 

Sauté squash and onion in 2 tablespoons butter in a large skillet 5 minutes or until tender. Stir in soup, water chestnuts, salt, and pepper; pour mixture into a lightly greased 2-quart shallow baking dish.

Combine bread crumbs and 2 tablespoons butter; mix well. Sprinkle over top of casserole; bake at 350 degrees F. for 30 minutes. Yield: 8 servings.

ZIP LOCK BAG ICE CREAM

1 pint sized plastic zip bag

2 Tbsp. Sugar

1/2 tsp. Vanilla

1 cup milk or half and half

1 gallon-sized plastic zip bag

6 tbsp rock salt

ice

Fill the gallon zip bag half full of ice. Add rock salt and seal.

Pour sugar, milk/half and half, and vanilla into the pint sized plastic bag and

seal. Place the pint sized bag into the gallon bag and seal. Shake the bag

for 5 - 7 minutes.

ZUCCHINI RAISIN COOKIES

1/2 cup Vegetable Shortening

1 cup Sugar

1 Egg -- (or egg substitute)

1 cup Zucchini -- shredded & peeled

2 cups Flour

1 teaspoon Baking Soda

1 teaspoon Cinnamon

1/2 teaspoon Baking Powder

1/2 teaspoon Salt

1/2 teaspoon Nutmeg

1/4 teaspoon Cloves

1 cup Raisins

In a large mixing bowl, cream shortening and sugar. Add egg (or substitute) and beat well. Stir in zucchini and set aside. Combine flour, baking soda and cinnamon in another bowl. Add baking powder, salt, nutmeg and cloves. Add dry ingredients to wet ingredients and stir until well mixed. Stir in raisins and drop by rounded teaspoonfuls 2 inches apart on a greased cookie sheet. Bake at 375 degrees F for 12-15 minutes or until golden brown. Cool on pans for 2 minutes before removing to wire cooling racks. Cookies will be cake like, soft and chewy.

 

SHALOM FROM SPIKE & JAMIE



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