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).

 

3 LAYER BEEF CASSEROLE

AVOCADO BOATS WITH SCRAMBLED EGGS

BANANA SPLIT SQUARES

BEEF BROCHETTES

BLACK CHERRY PRESERVES

BLUEBERRY CRUMBLE

BLUEBERRY GRUNT

BLUEBERRY TORTILLA PIZZA

CAJUN SHRIMP

CANNING BASICS

CAPPUCCINO ANGEL FOOD CAKE

CARROT CAKE

CHEAP MICROWAVE POPCORN

CHERRY MARMALADE

CHICKEN AND BLACK BEAN BURRITOS

CHICKEN LASAGNA

CHINESE SHRIMP SAUTE

CHOCOLATE ADDICTION CAKE

CLAM CHOWDER SHAFFER STYLE

COCONUT BUTTERMILK PIE

CRAB QUESADILLAS

FETTUCCINE A LA GIGI

FLAKY ALL BUTTER PASTRY

FOOLPROOF PASTRY

FRENCH BEEF SLICE

FRESH APRICOT AND ALMOND SAUCE

FRESH APRICOTS WITH GOAT CHEESE

FRESH SALSA

FRUIT FILLED PHYLLO SHELLS

FRUIT PIZZA

GOLDEN POTATO ROLLS

GRILLED ITALIAN SAUSAGES ON TOASTED

GRILLED VEGETABLES

HERBED BALSAMIC CHICKEN BREASTS

HOLLANDAISE, BEARNAISE, & CHORON SAUCE

HOUSE SALAD

LEMON MOUSSE SQUARES

MOCHA COCONUT FRAPPUCCINO

OPEN FACED FRESH BLUEBERRY PIE

ORANGE PORK WITH CASHEWS

PEACH CREAM PIE

POTATO INFORMATION

PUMPKIN ROLL CAKE

RASPBERRY BLUEBERRY JAM

RHUBARB CAKE

RHUBARB SALAD

RICOTTA CHEESECAKE

ROASTED PEPPER AND BASIL SALSA

SALT FREE BREAD AND BUTTER PICKLES

SAUTEED MAITAKE MUSHROOMS

SAVORY LOW FAT SOUP

SEAFOOD FETTUCINE

SEAFOOD SALAD

SESAME AND SOY SEARED CHICKEN

SOUTHERN STYLE CHICKEN GRAVY

SPICY CHEESE MUFFINS

SWEET PEPPER SALSA

THOUSAND ISLAND DRESSING

THREE BERRY PIE

TROPICAL FRUIT DIP

WAGON WHEEL PASTA SALAD

YOU LIMA MY LIFE

ZESTY BEEF AND BROCCOLI

ZUCCHINI CAKE

 

3 LAYER BEEF CASSEROLE

2 lbs ground beef

2 cloves garlic, minced

1 large onion, chopped

2 can (15 oz each) tomato sauce

1 tablespoon basil

1 package spinach noodles

1 cup shredded cheddar cheese

1 8 oz pkg cream cheese, softened

1/2 cup milk

1/2 cup sour cream

Brown beef, drain. Add onion, garlic, tomato sauce, and basil. Cover and

simmer 30 minutes. Cook pasta. Put meat into bottom of 9 x 13 casserole. Layer pasta on top of meat. Then cheddar. In a bowl, beat cream cheese, milk & sour cream until smooth. Spread over cheddar. *At this point, you may cover & refrigerate up to 1 day. Bake covered in 350 oven 40 minutes. *Bake one hour if refrigerated. Serves 6 to 8

 

 

 

 

AVOCADO BOATS WITH SCRAMBLED EGGS

4 servings

2 ripe avocados, halved, pitted, peeled

1 tablespoon lime juice

5 eggs, beaten

1/2 cup pitted black olives, sliced

2 green onions, minced

1/4 cup chopped cilantro

1/4 teaspoon freshly ground pepper

2 tablespoons butter

1/2 teaspoon salt

Bottled salsa, optional

Sprinkle avocado halves with lime juice. Set aside. Mix eggs, olives, onion, cilantro and pepper in medium bowl.

Heat butter in large skillet. Add egg mixture; cook, stirring occasionally to scramble eggs, until they are cooked through, three to five minutes. Sprinkle with salt.

Spoon eggs into avocado halves. Serve with salsa to drizzle over top, if you like.

BANANA SPLIT SQUARES

1 large package (21.5 or 23.7 ounces) fudge brownie mix

2 bananas, thinly sliced, dipped in lemon juice and drained

1/2 cup crushed nuts

2-3 flavors of your favorite ice cream

Chocolate topping, whipped cream, extra nuts, cherries

Preheat oven to 350 degrees. Prepare brownie mix as package directs; spread in a 9x13 pan. Bake 20-25 minutes; cool. On brownie, layer bananas, nuts and four cups one flavor ice cream, then 2 cups another flavor and 4 cups another. Cover and freeze for 6 hours or until firm. Remove from freezer 10 minutes before serving. Cut into squares; offer additional toppings. Serves 12-16.

BEEF BROCHETTES

serves 1

1/3 pound filet mignon

3 pieces bell pepper (yellow and red)

3 pieces Bermuda onion

4 mushroom caps, stems cut flush

Garlic salt and pepper

Salad oil

Choron Sauce (Recipe Below)

Cut the filet into 1-inch square pieces. Use both colors of bell peppers, Bermuda onion and mushroom caps. Cut the vegetables into pieces that are the same size as the meat.

Assemble the skewer by starting with a piece of meat, followed by a piece of each of the vegetables. Continue until the skewer is full. Alternate the color of the peppers after each meat course to make a more colorful presentation. Season with garlic salt and pepper, then lightly brush with salad oil. Broil to your own taste.

Place on a bed of rice and top the meat with Choron sauce and serve.

menu suggestion: Brochette of Beef Tenderloin: served on Risi Bisi, sauce Choron and bouquet of green beans.

Note: A Choron Sauce is a compound sauce using a Hollandaise Sauce as a base. Then you turn the Hollandaise into a Béarnaise, then by adding a little tomato it becomes a Choron. Sounds complicated but it's not really. Give it a try. You'll make it again!

HOLLANDAISE SAUCE

serves 6

 

2 tablespoons clarified butter per egg yolk

3 eggs, separated

1 tablespoon water

1 lemon, juiced

Tabasco sauce

Salt and white pepper

Start by separating the eggs.

Save the whites for other recipes, such as meringue (egg whites freeze well if covered in a container with a tight sealing lid).

In a metal bowl, place egg yokes, water, lemon juice, and the Tabasco sauce. Using a double boiler, heat the egg mixture, whisking constantly so that the eggs do not scramble. When the eggs cook to the consistency of heavy syrup, remove from heat.

Add the clarified butter to the eggs at a rate of 2 tablespoons per egg yolk. Slowly whisk the butter into the egg mixture so that the sauce will not separate. Adjust to taste with salt and pepper.

 

BÉARNAISE SAUCE

serves 8

1 tablespoon tarragon, chopped

1 shallot, finely diced

1/2 teaspoon cracked pepper

1/4 cup red wine

1 tablespoon red wine vinegar

3/4 cup Hollandaise sauce

 

Chop the tarragon and shallot and place in a pan. Add the cracked pepper, wine and vinegar. Bring to a boil and reduce the heat. Simmer until 90% of the liquid evaporates. Remove from heat.

Set aside to cool, then add to the Hollandaise sauce (allow the herbs to come to room temperature before adding to the Hollandaise sauce, or you risk separating it).

CHORON SAUCE

serves 2

 

3 tablespoons Béarnaise sauce

1 teaspoon tomato paste

Combine the tomato paste with the Béarnaise sauce and serve. The tomato paste gives a pinkish color to the sauce and imparts a wonderful rich taste.

BLACK CHERRY PRESERVES

Makes about 5 half-pints

Use dark-red sweet cherry varieties (such as Bing or Lambert or Stella) to make this intensely dark preserve of whole fruit in rich syrup.

2 pounds firm-ripe dark sweet cherries

1/2 cup water

4 cups granulated sugar

1/4 cup strained fresh lemon juice

About 4 drops almond extract (optional)

Stem, rinse and drain the cherries. Remove the pits, saving any juice. Halve the cherries if they are exceptionally large.

Combine the cherries with the water in a large, heavy-bottomed pan. Cook the cherries over low heat, covered, remembering to shake the pan occasionally, until the cherries have shriveled and given up a good deal of juice, 30 to 40 minutes. Pour the cherries and juice into a colander set over a bowl and drain off all possible juice; reserve the fruit.

Combine the juice with the sugar and lemon juice in the pan (there is no need to rinse it between operations). Bring the mixture to a boil over medium-high heat, stirring until the sugar has dissolved. Boil the syrup hard for 2 minutes. Add the cherries, shake the pan to mingle them with the syrup, and remove it from the heat. Pour the cherries and syrup into a bowl, cover lightly with a cloth, and set it aside overnight or for up to 24 hours. Wash 5 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs.

Return the fruit and syrup to the pan, set it over medium-high heat, and bring the mixture to a full boil, shaking the pan often or stirring the fruit gently with a straight-ended spatula. Boil the mixture hard until the syrup registers 220 degrees on a jelly/candy thermometer (216 degrees at 2,000 feet; 214 degrees at 3,000 feet; 212 degrees at 4,000 feet; 211 degrees at 5,000 feet; 209 degrees at 6,000 feet; 207 degrees at 7,000 feet; 205 degrees at 8,000 feet), about 3 minutes; if the cherries are unusually juicy, the process may take a minute or two longer. Do not overcook the preserves; the cherries will reabsorb much of the syrup as they cool. Remove from heat; add the almond extract, if using. Skim off any foam and stir the preserves gently from time to time for about 5 minutes to prevent floating fruit.

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

BLUEBERRY CRUMBLE

4 cups fresh or frozen, thawed blueberries

1 to 2 tablespoons sugar

3 tablespoons butter, softened

3 packages (1.5 ounces each) instant oatmeal with maple and brown sugar

Preheat oven to 375*F. In a 9-inch pie plate, toss blueberries with sugar. In a small bowl, combine butter and instant oatmeal until mixture forms coarse crumbs; sprinkle over blueberries. Bake until mixture bubbles around the edge and topping is light brown, 30 to 35 minutes. Serves 6

 

 

 

 

 

BLUEBERRY GRUNT

Serves 6

1- 1 lb. 5 oz. can blueberry pie filling

1 cup sugar

3/4 cup flour

1/2 tsp. cinnamon

1/4 tsp. salt

1/3 cup margarine

whipped cream cheese

Heat oven to 350F. Spoon pie filling into 10 x 6" baking dish. Combine sugar, flour, cinnamon, & salt; cut in margarine until mixture resembles coarse crumbs. Sprinkle over pie filling. Bake at 350F for 45 minutes.

Serve warm, topped with whipped cream cheese.

BLUEBERRY TORTILLA PIZZA

1/2 cup ricotta cheese or whipped cream cheese

1 tablespoon confectioners sugar

1 pint fresh blueberries

1/2 cup sliced strawberries

1 large (10-inch) flour tortilla

1 tablespoon butter, melted

2 teaspoons cinnamon sugar

1/4 cup toasted shredded coconut, divided

Preheat broiler. In a small bowl, combine ricotta cheese and confectioners sugar; set aside. In another small bowl, combine blueberries and strawberries. Arrange tortilla on a broiler pan; brush with butter and sprinkle with cinnamon sugar. Broil about 6 inches from heat source, until lightly browned, about 3 minutes. Cool slightly. Spread ricotta mixture on the tortilla; top with blueberry mixture and then sprinkle with coconut.

*To toast coconut, place in a skillet over moderate heat until pale gold, stirring constantly. serves 4

CAJUN SHRIMP

Servings: 4

Notes: Try serving these spicy shrimp with easy-to-make cheese grits.

Simply stir grated cheese into any kind of cooked grits.

1 1/2 Pounds Large Shrimp, peeled and de-veined

1 Teaspoon Paprika

3/4 Teaspoon Dried Thyme

3/4 Teaspoon Dried Oregano

1/4 Teaspoon Garlic Powder

1/4 Teaspoon Salt

1/4 Teaspoon Pepper

1/4 Teaspoon Cayenne Pepper, or to taste

Vegetable Oil Spray

Combine first 8 ingredients in a large zip-top plastic bag; seal bag and shake to coat. Heat a large nonstick skillet over medium-high heat until hot, spray with vegetable oil spray. Add shrimp, sauté 5 minutes or until shrimp is pink and cooked through.

CANNING BASICS

June 26, 2002 Posted: 06:05:08 AM PDT; CHARLOTTE (N.C.) OBSERVER

Boiling-water canning, also called water-bath canning, is the simplest. You can use it for sealing jars of jams, jellies, pickles and tomatoes with acid added.

To do it, wash jars, screw bands and lids with hot, soapy water. Dry the bands and put the lids in a small pan of hot water. Fill a deep pot with water and a rack (you can buy a canner and rack, or use a deep stock pot). Bring to a boil, add the empty jars, turn off the heat and leave the jars in hot water. When you're ready ...

Remove one jar at a time, using tongs.

Fill the hot jar with the hot food.

Run a rubber spatula around the inside of the jar to remove air bubbles.

Wipe the lip of the jar with a wet paper towel and place the hot lid on top.

Put the screw band on, but don't over-tighten.

Place the filled jars back into the pot.

Cover the pot and bring to a full, rolling boil.

Start timing when the water boils. Your recipe for the particular food you are canning will tell you how much time it needs to boil. That is partly dependent

upon the altitude where you live.

After the time is up, turn off the heat and remove the lid.

Using tongs, remove the jars and place on the counter on a dish towel, with space between each jar. Let stand until cool, 12 to 24 hours.

Check the seals to make sure they're tight. Wipe any food off the jars. Label and store in a cool, dry place.

Low-acid mixtures, like most vegetables and meat mixtures, must be canned under pressure. Pressure-gauge canning is more complicated.

CAPPUCCINO ANGEL FOOD CAKE

16 servings

1 1/2 cups sugar

3 1/2 tablespoons unsweetened cocoa powder

3 tablespoons boiling water

1 1/4 teaspoons vanilla

1 cup sifted cake flour

1/4 teaspoon salt

2 teaspoons ground cinnamon

12 large egg whites, room temperature

1 1/4 teaspoons cream of tartar

Preheat oven to 350 degrees.

Put the sugar into the bowl of a food processor and process for two minutes. Combine the cocoa powder, boiling water, vanilla and 1/2 cup of the sugar in a small bowl. Whisk until smooth and glossy. Mix the flour, salt and cinnamon together in a small bowl and set aside.

In a large bowl, beat the egg whites until frothy. Add the cream of tartar and continue to beat until soft peaks form. Slowly add the remaining cup of sugar. Beat until stiff peaks form. Whisk about 1 cup into the chocolate mixture.

Quickly fold the flour mixture into the egg whites, 1/4 cup at a time. When completely incorporated, fold in the chocolate and pour the batter into a 10-inch tube pan. Bake for about 40 minutes, until a tester inserted into the cake comes out clean.

Gently turn the cake upside down and suspend it by placing a wine bottle or cone-shaped object up through the tube. Let cool for about 11/2 hours.

Run a spatula around the outer edge to loosen before removing the cake from the pan.

 

 

 

 

 

CARROT CAKE

2 Cups flour, sifted

2 tsp. baking soda

21/2 tsp. cinnamon

1/2 tsp. salt

3 beaten eggs

2 tsp. vanilla

3/4 Cup salad oil

3/4 Cup buttermilk

2 cups sugar

1 sm. can drained, crushed pineapple

2 Cups freshly grated carrot

1 Cup walnut or pecan pieces

Sift the first 4 ingredients together. Add the eggs, vanilla, oil, buttermilk, and sugar, and beat well. Add the pineapple, carrots, and nuts.

Bake in an ungreased 9 X 13 pan at 350° for 55 minutes. Pour Glaze over

cake while hot.

Glaze:

1 Cup white sugar

1 tbsp. light corn syrup

1/2 tsp. soda

1/2 Cup buttermilk

1 Cube butter (1/4 pound)

1 tsp. vanilla

Make glaze about 10 minutes before cake is done, stirring constantly over low heat. Turn heat off. Take cake from oven and use toothpick to poke holes all over the surface of the cake. Spoon glaze over cake and let cook completely before serving. Store leftovers in the refrigerator. Serves 10-12. Freezes well.

MICROWAVE POPCORN

1. Get a small brown paper bag - lunch size will do nicely.

2. Put 1/4 to 1/3 cup plain old popping corn in the bag. Fold over the bag

opening to seal tightly yet leave plenty of space inside the bag.

3. Put the sealed paper bag in the microwave oven and microwave at the same

settings used for commercial bags of popcorn. You may need to experiment

with the timing.

4. The popcorn pops perfectly with no salt, oil, butter or grease. Of course, if you like those things on your popcorn, you can just add them on.

Trivia - While experimenting with radar and microwaves during World War II,

scientists used a paper bag filled with popcorn to see if microwaves could

cook food. It worked.

CHERRY MARMALADE

Makes about 5 half pints

This beautiful marmalade has a wonderful sweet and tangy flavor. Measure the cherries after pitting and before cutting them up.

2 large oranges

1 lemon

1/4 cup water

4 cups pitted tart cherries, quartered

2 tablespoons strained fresh lemon juice

1/4 cup strained fresh orange juice

1/4 cup water

1/2 teaspoon butter

4 cups granulated sugar

1 3-ounce pouch liquid pectin

Wash 5 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs.

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

Remove the zest of the lemon as directed above and slice into fine strips. Squeeze and strain fresh lemon juice. Set aside. In a small bowl, combine the orange and lemon peels and 1/4 cup water. Let soak for 10 minutes. Drain the peel and discard the water.

In a medium bowl, combine the cherries and the 2 tablespoons lemon juice. Stir gently until the cherries are completely coated with lemon juice.

In an 8-quart pan, combine the drained peel, chopped oranges, orange juice and 1/4 cup water. Over medium heat, bring the mixture to a boil. Reduce the heat, cover and simmer for 15 minutes. Add the cherries and butter to the citrus mixture and simmer, uncovered, for 5 minutes. Stir frequently to prevent sticking. Gradually stir in the sugar. Heat, stirring constantly, until the sugar is completely dissolved.

Increase the heat to medium-high. Bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of the pectin pouch. Return the mixture to a full rolling boil, stirring constantly. Boil, stirring constantly, for 1 minute. Remove the pan from the heat. Skim off any foam. To prevent floating fruit, allow the marmalade to cool 5 minutes before filling jars. Gently stir the jam every minute or so to distribute the fruit.

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

CHICKEN AND BLACK BEAN BURRITOS

Makes 4 servings

1 tablespoon olive oil

1 clove garlic, minced

1 pound boneless, skinless chicken breasts, cut into 1/4-inch cubes

1 14-ounce package frozen corn and black bean salad (see note)

1 1- to 11/2-ounce package taco seasoning mix

2/3 cup water

4 9-inch flour tortillas

Salsa, for garnish

Light sour cream, for garnish

Heat the oil in a large nonstick skillet and sauté the garlic for about 30 seconds. Add the chicken breast pieces and sauté until they are no longer pink, about 3 minutes.

Add the frozen black bean and corn salad, taco seasoning and water. Stir well and simmer until the liquid has reduced to a thick sauce, about 5 or 6 minutes.

Heat the flour tortillas in a dry skillet, one at a time, until they are soft, turning once, 20 to 30 seconds.

Divide chicken mixture among the hot tortillas, garnish with salsa and light sour cream. Fold in sides of tortillas and roll into burritos. Serve with additional salsa if desired.

Note: Frozen Black Bean and Corn Salad is C & W brand and can be found in the frozen vegetable section of Fred Meyer stores.

 

 

CHICKEN LASAGNA

3 cups ground chicken

1/2 cup onion

2 cloves minced garlic

Salt and Pepper

1 pint cottage cheese

1/2 cup cheddar cheese

1/2 cup parmesan cheese

1 cup mozzarella cheese

1 pkg lasagna (or other pasta) noodles, partially cooked

Sauce: Cheaters tip (use one can cream of chicken soup and one can of cream of mushroom soup along w/butter and reduce milk to 1 1/2 cups.)

3 tbsp butter

3 tbsp flour

2 1/2 cups milk

1/4 cup chopped parsley

1/4 cup chopped mushrooms

1 tsp garlic powder

salt and pepper to taste

Sauté chicken in a large skillet over moderate heat until browned. Add the onion, garlic, salt, and pepper and cook until the onions are tender, about 5 minutes. Mix together cheeses in separate bowl.

Make cream sauce combining all ingredients (or substitute soups as above) in small sauce pan, over medium heat.

Spray bottom of 9 x 11 inch baking dish with cooking spray, and layer noodles then 1/3 meat mixture, 1/3 of the cheese mixture, and 1/3 cream sauce. Repeat until all ingredients are gone. Bake in 350 degree oven for 45 minutes, removing cover for last 5 minutes of cooking. Serve with French bread with roasted garlic and a salad.

CHINESE SHRIMP SAUTE

WITH GREEN ONIONS AND PECANS

Serves: 4

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

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

1-1/2 cubs chopped broccoli florets

1-1/2 cups snow peas, trimmed

2/3 cup chicken stock

2 tablespoons hoisin sauce

1 tablespoon cornstarch

1 teaspoon minced gingerroot (or 1/2 teaspoon ground)

1 tablespoon olive oil

1-1/2 teaspoon crushed garlic

3/4 cup chopped sweet red pepper

1 pound medium shrimp, peeled and deveined

1 tablespoon chopped pecans

1 green onion, finely chopped

Blanch broccoli and snow peas in boiling water just until color brightens; drain and set aside. Combine chicken stock, hoisin sauce, cornstarch and ginger until mixed. Set aside.

In large skillet, heat oil; sauté garlic and red pepper for 2 minutes. Add shrimp and hoisin mixture; sauté just until shrimp turns pink and sauce thickens. Add broccoli, snow peas and pecans; toss well. Sprinkle with green onions.

CHOCOLATE ADDICTION CAKE

1 (18.25 oz) pkg devil's food cake mix

1 (3 oz) pkg instant chocolate pudding mix

2 cups sour cream

1 cup melted butter

5 eggs

1 teaspoon almond extract

2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Grease a 10" Bundt cake pan.

2. In a large bowl, stir together cake mix and pudding. Make a well in the center and pour in sour cream, melted butter, eggs and almond extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in chocolate chips. Pour batter into prepared pan.

3. Bake in preheated oven for 50-55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

2 10" round pans work very well. The 10" seemed to make the layers plenty

thick enough. For the middle filling, it was simply jelly, strawberry and raspberry. Put about 1/2-3/4 cup in a bowl and whip with a fork until spreading consistency. Use more or less to fit your taste.

 

 

 

GLOSSY CHOCOLATE FROSTING

This simple icing makes cakes look smooth.

6 oz (6 squares) plane (semi sweet) or milk chocolate

1/3 cup milk

2/3 cup whipping cream

Break chocolate into small pieces and place in a medium saucepan with the cream. Heat gently, stirring occasionally, until the chocolate has melted and the mixture is smooth. Allow the icing to cool until it is thick enough to coat the back of a wooden spoon. Use it at this state for a smooth glossy icing or allow to thicken to obtain a swirled pattern.

Place cake on a rack and pour icing over the top. Spread it out and allow to drizzle down the sides. I have also used extra to coat the sizes to seal the entire cake. If you are placing decorations on the top, now is a good time to do it as it will set into the chocolate better. If you wait, you can always 'glue' the decorations on with additional melted chocolate.

CLAM CHOWDER SHAFFER STYLE

3 6 1/2 oz cans of chopped clams

1/2 pound bacon (or more if ya want), most of the fat cut off, cubed and fried

3 cups finely chopped and peeled potatoes

1 cup chopped onions

2 teaspoons instant chicken bouillon granules

1 1/2 teaspoons Worcestershire sauce

1/2 teaspoon dried thyme, crushed

1/8 teaspoon pepper or more if you like

2 cups milk

2 cups half and half

2 tablespoons all -purpose four (if you like it thicker... add an extra tablespoon)

Drain canned clams, reserving juice. In a large sauce pan cook bacon until crisp. In the same sauce pan combine bacon, clam juice, potatoes, onion, bouillon, sauce, thyme, and pepper. Bring to a boil. Reduce the heat and cover. Simmer about 10 minutes or until potatoes are tender.

Combine milk, cream and flour till smooth. Add to potato mixture. Cook and stir until thick and bubbly. Add clams and cook for two more minutes.

 

 

 

 

 

COCONUT BUTTERMILK PIE

Makes one 9-inch pie

Coconut is a Southern addition to this classic Midwest favorite. It's a delightful pie and a breeze to make. Best of all, low-fat buttermilk works just fine. It will seem like a skimpy filling, but when the pie bakes, the crust shrinks down to meet the filling and it turns out perfect.

-- Chris Christensen

1 cup granulated sugar

2 tablespoons all-purpose flour (see note)

3 eggs

1/2 cup buttermilk

1 teaspoon vanilla

1 cup sweetened coconut

1 unbaked 9-inch pie shell

Preheat oven to 325 degrees. Mix sugar, flour, eggs and buttermilk until well-blended. Fold in vanilla and coconut. Pour into unbaked pie shell and bake for 1 hour. Cool and serve.

Note: When measuring the flour, dip measuring spoon into flour and level off without pressing down to pack the flour. -- From "From Fettuccini to Sugarplums" by Virginia Plainfield - Portland Oregonian

CRAB QUESADILLAS

salsa:

4 Tomatoes -- chopped and seeded

1 clove Garlic -- minced

1/2 medium Yellow Onion -- minced

1/2 cup Coriander leaf -- fresh, minced

1 medium Jalapeno Chile Pepper -- seeded and chopped

Salt

Black Pepper -- freshly ground

guacamole:

1 medium Plum Tomato -- minced

1 medium Jalapeno Chile Pepper -- fresh or pickled

1 medium Lime

1 tablespoon Coriander leaves -- fresh, chopped

1 medium Avocado

Salt

Black Pepper -- freshly ground

quesadillas:

1 pound Monterey Jack Cheese -- shredded

6 medium Jalapeno Chile Peppers -- sliced

6 ounces Butter

12 8-inch Flour Tortillas

1 pound Crab Meat -- fresh or imitation

Salt

Black Pepper -- freshly ground

For the salsa, seed and chop the tomatoes. Mince the garlic, onion, and

coriander. Seed and mince the jalapeno. In a bowl, mix together tomatoes,

garlic, onion, coriander, and jalapeno, and season to taste with salt and

pepper. Put half of the mixture in the bowl of a food processor and purée.

Return puréed mixture to bowl with remaining salsa and blend well. This can

be made a few hours ahead.

For the Guacamole, peel, seed and mince the tomato. Mince the jalapeno.

Squeeze 2 tablespoons juice from the lime. Chop the coriander. Peel the

avocado. In a bowl, mash avocado with a potato masher or a fork. It

shouldn't be perfectly smooth. Combine avocado, tomato, jalapeno, juice,

and coriander and season to taste with salt and pepper. Press plastic wrap

on surface of guacamole if making ahead.

Shred the cheese. Cut jalapenos into thin slices. Recipe can be made to

this point a couple of hours ahead.

Cooking & Serving: Melt 2 tablespoons of the butter in frying pan over

medium heat. Put 1 flour tortilla in the pan and sprinkle with 1/6 of the

crab meat. Season with salt and pepper and sprinkle with 1/6 of the cheese.

Lay another tortilla on top and cook gently, turning once, until cheese

begins to melt, about 5 minutes total. Repeat with remaining tortillas,

melting 2 tablespoons of butter for each quesadilla.

Cut each quesadilla into six wedges. Put 3 wedges on each plate and garnish

with jalapenos, Salsa, and Guacamole. "Cook's Magazine November 1987"

FETTUCCINE A LA GIGI

Makes 4 servings

4 slices ham (about 1/2 pound)

8 ounces dry fettuccine

2 tablespoons olive oil

1 clove garlic, peeled, minced

1 cup coarsely chopped fresh tomato (2 medium tomatoes)

Salt and pepper to taste

1 cup fresh or frozen peas

1 tablespoon, or more to taste, prepared pesto

1/4 cup shaved or grated parmesan cheese

Cut the ham into 1/4-inch-wide strips and set aside.

Bring a large pot of water to a boil; add the fettuccine and cook according to package directions. Drain well.

Meanwhile, in a large saucepan, heat the oil over medium heat. Add the garlic and cook 1 minute. Add the ham and tomato. Season the mixture with salt and pepper. Simmer the mixture, uncovered, about 5 minutes.

Stir in the peas and pesto and cook about 2 minutes.

Add the drained fettuccine and toss to coat. Sprinkle with the cheese and serve.

-- From "Comfort Food Fast" by Anne Gardon

FLAKY ALL BUTTER PASTRY

Makes two 9-inch crusts, enough for 1 double-crust pie

2 cups all-purpose flour

1/4 teaspoon fine sea salt or regular salt

2 sticks unsalted butter, chilled and cut into cubes (see note)

6 tablespoons ice water

Place the flour and sea salt in the bowl of a food processor and process to blend. Add the butter and process until well-blended, about 10 seconds. With the machine running, add the ice water and process until the mixture just begins to form a ball, about 10 seconds.

Transfer the dough to a clean work surface, and with the palm of your hand smear it 2 or 3 times across the work surface until it is smooth and the flour and butter are well-blended. (Do not over-handle it or it will become tough.) Cut the dough in half and form into 2 round disks about 5 inches across. Cover with plastic wrap and refrigerate for at least 1 hour and up to 24 hours. If you are making a single-crust pie, slip the other disk into a plastic bag and freeze. It will keep for about 3 months.

Rolling crust: Shape dough into 2 disks, one slightly larger than the other. Wrap both in plastic wrap and refrigerate 30 minutes, or overnight. If chilled overnight, let stand at room temperature 30 minutes before rolling.

On lightly floured surface, with floured rolling pin, roll larger disk into 12-inch round. Roll dough round gently onto rolling pin; ease into pie plate. Trim edge, leaving a 1-inch overhang. Reserve trimmings for decorating pie, if desired. Fill pie crust.

Roll remaining disk into 12-inch round. Cut 3/4-inch circle out of center and cut 1-inch slits to allow steam to escape during baking; center over filling. Fold overhang under; make desired decorative edge. Bake pie as directed in recipe.

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

FOOLPROOF PASTRY

Makes enough for three 9-inch crusts

I first began to use this crust when I was teaching pie baking to young 4-H-ers. This crust can be rolled and rerolled and still come out flaky. It's the vinegar that makes it so tender. Shirley Corriher, food scientist and author of "CookWise," says the acid tenderizes the gluten in the flour. by Sharon Maasdam

3 cups all-purpose flour, plus additional for rolling (divided)

1 teaspoon salt

1 1/4 cups vegetable shortening (chilled, if desired)

1 egg

1 tablespoon vinegar

5 tablespoons ice water

Mix flour and salt together. With a pastry blender or 2 knives used in scissors fashion, work shortening into the flour and salt until pieces are the size of small peas. Beat the egg well and mix in the vinegar and water. Drizzle the liquid into the flour a little at a time and stir to combine with fork or pastry blender. Divide dough in 3 parts and form into disks. Cover completely with plastic wrap. Refrigerate at least 30 minutes. Roll out 1 pie crust at a time. (Can be frozen for later use if you need only 1 or 2 at a time.) Proceed as pie recipe directs.

FRENCH BEEF SLICE

1 loaf French bread

1 pound ground chuck

1 medium onion -- chopped

1 (10 3/4oz) can tomato soup -- undiluted

1 (10 3/4oz) can Cheddar cheese soup -- undiluted

Cut bread in half lengthwise; carefully scoop out inside and break into bite-size pieces. Combine ground chuck and onion in a large saucepan or Dutch oven; cook until meat is browned. Stir in soup and bread pieces.

Spoon meat mixture into bottom half of bread shell and cover with top half of bread shell. Wrap loaf in foil; bake at 350 degrees F. for 30 minutes. To serve, cut into slices. Yield: 10 servings.

FRESH APRICOT AND ALMOND SAUCE

Makes 4 servings

 

12 ripe fresh apricots, halved, pitted and cut into 1/2-inch pieces

2 tablespoons granulated sugar

1/8 teaspoon almond extract

Ice cream, frozen yogurt or cake

1/4 cup thinly sliced natural (with skins) almonds, lightly toasted (optional)

Combine apricots and sugar in saucepan and bring to boil over medium heat; cook, stirring, 2 minutes. Remove from heat. Spoon into serving bowl. When cooled, stir in almond extract.

Serve over ice cream, frozen yogurt or cake. Garnish with toasted almonds.

Note: To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them.

FRESH APRICOTS WITH GOAT CHEESE

SPREAD

Makes 4 servings

1 disk or part of a 3-ounce log fresh goat cheese, preferably domestic (about 1/2

cup)

1 tablespoon extra-virgin olive oil

1 clove garlic, crushed or minced

1 teaspoon grated lemon zest

Freshly ground black pepper

4 ripe fresh apricots, halved and pitted

1 tablespoon snipped fresh rosemary leaves

In small bowl, mash goat cheese, olive oil, garlic, lemon zest and a grinding of black pepper until well-blended.

Arrange apricot halves, cut sides up, on serving platter. Spoon a round knob of the cheese in center of each, dividing evenly. Garnish each with rosemary.

FRESH SALSA

3 large whole tomatoes, or 28 ounce can seasoned diced tomatoes

1 can (4 ounces) chopped green chilies

1/2 cup thinly sliced green onions

1 tsp. grated lemon peel

1/4 tsp. salt

1/2 tsp. oregano leaves, crushed

1/8 tsp. pepper

2 tablespoons lemon juice.

Drain tomatoes if canned, chop and seed if fresh. In bowl combine all ingredients, mixing well. Cover and refrigerate several hours to blend flavors. Serve with tortilla chips. Makes 12 servings.

FRUIT FILLED PHYLLO SHELLS

WITH VANILLA SAUCE

Shells:

4 sheets phyllo dough, thawed

4 Tablespoons butter, melted

3 Tablespoons sugar

Preheat oven to 350 degrees. Brush 12 (3inch) muffin-pan cups lightly with butter. Unfold dough. Remove 1 sheet leaving remaining dough covered with plastic wrap as you work. Using a pastry brush, brush 1 sheet lightly with butter & sprinkle with 2 teaspoons sugar. Repeat procedure using remaining sheets, butter & sugar. Cut into 12 (4 inch) squares. Gently press squares into muffin cups. Brush edges with remaining butter. Bake 10 minutes or until golden. Remove shells from pan as soon as you take them out of the oven or they will stick & break into pieces once cooled. Cool on a wire rack.

(If you like, double the vanilla sauce. It is good on pancakes and other stuff.)

 

VANILLA SAUCE:

2 cups Half & Half

1/2 cup sugar

4 egg yolks, beaten

1 teaspoon vanilla

Put Half & Half in top of double broiler, place directly over medium high head & bring edges of milk to a boil, (when bubbles start appearing around the sides of the pan, not in the center of the Half & Half). Stir often to prevent sticking to the bottom. While this is cooking, mix beaten egg yolks & sugar together. When the Half & Half is done, remove it from the heat.

Temper the egg yolks & sugar by removing 1 cup of warm Half & Half & mixing it in with the egg yolks & sugar mixture, when mixed, add 1 more cup of warm Half & Half & mix. (This prevents the eggs from cooking too quickly when added to the pan of Half & Half mixture.)

Once eggs, sugar & Half & Half are combined, add mixture to the Half & Half pan. Cook over medium high heat in double boiler, stirring constantly, until mixture thickens & coats a wooden spoon. DO NOT OVER COOK! Add vanilla & remove from heat & chill until ready to use. This will set nicely after about 2 - 3 hours in the refrigerator, but can be used warm.

Berries:

2 cups Strawberries, quartered

1 cup Blueberries, fresh (fresh works best, frozen can be mushy!)

1 cup Raspberries, fresh (fresh works best, frozen can be mushy!)

Powdered Sugar &/or Dark Chocolate, grated (optional)

Add sugar 5 minutes before serving if desired. Go easy on the sugar,

you just want to take away the tartness!

Assembly:

Ladle 1/4 cup vanilla sauce directly on serving plate. Place a phyllo cup in the center of vanilla sauce & add an additional 1 - 2 Tablespoons of vanilla sauce in the bottom of the cup. Place berries in cup & scatter a few in the sauce. (You may add more vanilla sauce over berries if you want. A dollop in the center is pretty!) Sprinkle grated dark chocolate or lightly dust with powdered sugar all over if you desire & serve.

FRUIT PIZZA

serves 2

 

1 sheet puff pastry

1/2 cup blackberries, thinly sliced

1/2 cup raspberries

1/2 papaya, thinly sliced

2 figs, thinly sliced

1 kiwi, peeled and thinly sliced

1 tablespoon Grand Marnier liqueur

1/4 cup sugar

Slice the strawberries, figs, papaya, and kiwis and set aside. Cut out 2 circles of puff pastry. One of the circles is solid and the other a ring. Place the ring on top of the solid piece; this becomes your crust. Poke holes in bottom using a fork. (This keeps bubbles from forming.) Sprinkle with sugar.

Purée the raspberries with the Grand Marnier. Next, purée the blackberries and sweeten with sugar if necessary. Simmer both sauces separately until they thicken. Set aside to cool.

To assemble pizza, place the raspberry sauce in center of the pizza and spread evenly. Top with the kiwi, strawberries, figs, raspberries and papaya. Arrange in a spiral design. Place the pizza on a cookie sheet in the center of the oven. Bake in a 400º oven for 12 minutes.

Cut into quarters and drizzle the blackberry purée over the top. Serve warm.

GOLDEN POTATO ROLLS

1 tablespoon Active Dry Yeast -- (1 package)

1/2 cup Warm Water -- (110-115 degrees)

1 cup Milk

3/4 cup Margarine -- (or shortening)

1 1/4 cups Mashed Potatoes -- (left over)

1/2 cup Sugar

2 teaspoons Salt

8 1/2 cups Flour -- more or less, divided

2 medium Eggs -- lightly beaten

Dissolve yeast in water; set aside. In a saucepan, combine milk, shortening, and potatoes; cook and stir over low heat just until shortening is melted. Remove from the heat and place in a large bowl with sugar, salt, 2 cups of flour and the yeast mixture. Add eggs; mix well. Cover loosely and allow to stand for 2 hours (the dough will be like a sponge). Stir in enough of the remaining flour to make a soft dough. Turn out onto a floured surface and knead until smooth and elastic, about 6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down and divide into thirds. On a floured surface roll each portion into a 12 inch circle. Cut each circle into 12 pie shape wedges. Beginning at the wide end, roll up each wedge.

Place rolls, point side down, on greased baking sheets. Cover and let rise

30 minutes or until nearly doubled. Bake at 400 degrees F. for 15 minutes

or until golden.

GRILLED ITALIAN SAUSAGES ON TOASTED

ROLLS WITH BELL PEPPER AND ONION SAUTE

Makes 6 servings

2 medium red bell peppers, stemmed, seeded and membranes removed

2 medium yellow bell peppers, stemmed, seeded and membranes removed

1 pound onions

3 tablespoons olive oil

2 tablespoons balsamic vinegar

3/4 teaspoon kosher salt or to taste

Sausages:

Oil, for grill rack

6 sweet Italian sausages (either traditional pork or a reduced-fat variety made

with poultry)

6 ounces fontina cheese, grated

6 long, narrow rolls, lightly toasted

To make pepper and onion sauté : Cut red and yellow bell peppers into 1/4-inch-wide julienne strips. Peel onions, halve lengthwise, then cut into 1/4-inch-wide slices. Heat oil in large, heavy skillet over medium-high heat. When hot, add peppers and sauté, stirring often, 5 minutes. Add onions and cook, stirring, until all vegetables are softened and lightly browned, 8 to 10 minutes more. Add vinegar and cook, stirring, 1 to 2 minutes until all vinegar has evaporated. Season with 3/4 teaspoon salt, or more if needed. (Pepper and onion sauté can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature or reheat in skillet over medium heat, stirring, before using.) Makes about 3 cups.

To make sausages: Oil grill rack and arrange about 5 inches from heat source. Prepare grill. When hot, add sausages and grill, turning several times until browned well, 6 to 8 minutes. With sharp knife, split sausages lengthwise without cutting all the way through and cook sausages, cut sides down, until cooked all the way through, 2 to 3 minutes more or longer. Cooking time will vary depending on type of grill used and intensity of heat. With cut sides up, sprinkle sausages with some grated cheese and cook 1 to 2 minutes longer until cheese melts. Place sausages in buns and garnish generously with pepper and onion sauté. Serve warm.

GRILLED VEGETABLES

Makes 8 servings

This is a basic marinade for grilled vegetables. Feel free to add your favorite herbs, such as basil, thyme and oregano, or spice it up with crushed red peppers to taste. Marinate the vegetables no longer than 2 hours.

 

6 cloves garlic, peeled, crushed

1/4 cup balsamic vinegar, or more to taste

1/2 cup olive oil

Salt and pepper to taste

Favorite fresh or dried herbs and spices as desired

2 small zucchinis, washed, sliced in half lengthwise

2 small summer squashes, washed, sliced in half lengthwise

3 small baby eggplants, washed, sliced in half lengthwise

2 bell peppers, washed, cut in half

4 green onions, washed, ends removed

8 to 10 whole crimini mushrooms, washed

In a medium bowl, combine garlic, vinegar, oil, salt and pepper to taste, and herbs and spices. Divide evenly between two plastic sealable bags. Add the vegetables, dividing them between the bags, and marinate at least 30 minutes or up to 2 hours.

Preheat or prepare the grill for medium heat.

Grill the vegetables until they are just tender. Remove them from the grill and serve as is, or cut the vegetables into bite-size pieces and toss together in a bowl.

HERBED BALSAMIC CHICKEN BREASTS

Makes 4 servings

4 boneless chicken breast halves with skin on, patted dry

2 cloves garlic, peeled and crushed

1 teaspoon herbes de Provence or mixture of dried basil, thyme and oregano

1/2 teaspoon black pepper

1 tablespoon Dijon mustard

1 tablespoon olive oil

1/4 cup balsamic vinegar

Salt and freshly ground black pepper to taste

Roasted Pepper and Basil Salsa (optional)

Make 3 slashes in the skin only of the chicken breasts; set them aside. In a bowl large enough to hold the chicken breasts, whisk together the garlic, herbes de Provence, pepper, Dijon mustard, oil and vinegar.

Add the chicken and turn to coat it evenly. Cover and refrigerate 30 minutes to 2 hours, turning at least once.

Preheat or prepare the grill to medium-high. Lightly oil the grill grate. Sprinkle the chicken with salt and pepper. Grill the chicken, skin side down, 7 minutes or until crisp. Turn and continue grilling until the chicken is thoroughly cooked and juices run clear, about 5 minutes more.

Remove the chicken from the grill and serve hot with Roasted Pepper and Basil Salsa. -- From "Grilling: Where There's Smoke There's Fire" by Eric Treuille and Birgit Erath

HOLLANDAISE, BERNAISE, & CHORON SAUCE

serves 6

 

2 tablespoons clarified butter per egg yolk

3 eggs, separated

1 tablespoon water

1 lemon, juiced

Tabasco sauce

Salt and white pepper

Start by separating the eggs.

Save the whites for other recipes, such as meringue (egg whites freeze well if covered in a container with a tight sealing lid).

In a metal bowl, place egg yokes, water, lemon juice, and the Tabasco sauce. Using a double boiler, heat the egg mixture, whisking constantly so that the eggs do not scramble. When the eggs cook to the consistency of heavy syrup, remove from heat.

Add the clarified butter to the eggs at a rate of 2 tablespoons per egg yolk. Slowly whisk the butter into the egg mixture so that the sauce will not separate. Adjust to taste with salt and pepper.

BÉARNAISE SAUCE

serves 8

1 tablespoon tarragon, chopped

1 shallot, finely diced

1/2 teaspoon cracked pepper

1/4 cup red wine

1 tablespoon red wine vinegar

3/4 cup Hollandaise sauce

 

Chop the tarragon and shallot and place in a pan. Add the cracked pepper, wine and vinegar. Bring to a boil and reduce the heat. Simmer until 90% of the liquid evaporates. Remove from heat.

Set aside to cool, then add to the Hollandaise sauce (allow the herbs to come to room temperature before adding to the Hollandaise sauce, or you risk separating it).

CHORON SAUCE

serves 2

 

3 tablespoons Béarnaise sauce

1 teaspoon tomato paste

Combine the tomato paste with the Béarnaise sauce and serve. The tomato paste gives a pinkish color to the sauce and imparts a wonderful rich taste.

HOUSE SALAD

A salad that's dressed for dinner.

serves 1

1/2 head butter lettuce, chopped

1 tablespoon bleu cheese crumbs

1 teaspoon pine nuts, toasted

House dressing (Recipe Below)

Toss the lettuce leaves with the house dressing. Arrange the salad in the center of a plate. Garnish with bleu cheese crumbs and pine nuts.

HOUSE VINAIGRETTE

1-1/2 cups of dressing

1 cup olive oil

1/4 cup red wine vinegar

1/4 cup balsamic vinegar

1 shallot, finely diced

1 tablespoon brown sugar

1/2 teaspoon white pepper

Bleu cheese crumbs

Salt and white pepper

Combine the brown sugar and the white pepper with the shallot and vinegar. Next, add the oil and adjust the seasoning with salt. You can also adjust the sweetness by adding more sugar if the flavor is too strong. Set aside to let the flavors mingle. Add the bleu cheese and stir the dressing just before using.

LEMON MOUSSE SQUARES

1 cup graham cracker crumbs

2 tablespoons reduced fat margarine, melted

1 packet sugar substitute, 2 teaspoons equivalent

1/3 cup cold water

1 packet unflavored gelatin

2 eggs well beaten

1/2 cup lemon juice

1/4 cup sugar

2 teaspoon grated lemon peel

2 cups fat free whipped topping

1 container lemon flavored non fat yogurt with aspartame sweetener.

1. Spray 9 inch square baking pan with non stick spray. Stir together crumbs, margarine and sugar substitute in small bowl. Press into bottom with fork. Set aside.

2. Combine cold water and gelatin in small micro-wavable bowl . Let stand

for 2 minutes. Microwave at high 40 seconds to dissolve gelatin. Set aside.

3. Combine eggs, lemon juice, sugar, and lemon peel in top of double boiler. Cook stirring constantly, over boiling water, about 4 minutes or until thickened. Remove from heat , stir in gelatin mixture. Refrigerate about 25 minutes.

4. gently combine lemon gelatin mixture and lemon yogurt. Pour into

prepared crust. Refrigerate 1 hour or until firm. Makes 9 servings.

MOCHA COCONUT FRAPPUCCINO(r)

Starbucks(r)

Here's Starbucks newest delight that's like a cold Mounds bar in a cup with a caffeine kick thrown in for extra buzzing. Find shredded coconut in the baking aisle and toast 1/2 cup of it (store the leftover coconut in the fridge). You'll use most of the toasted coconut in the blender, but save a little for the garnish when the drinks are done.

1/2 cup shredded coconut

3/4 cup double strength coffee

1 cup low-fat milk

1/3 cup Hershey's chocolate syrup

3 tablespoons granulated sugar

2 cups ice

Garnish

whipped cream

 

1. Preheat oven to 300 degrees. Spread shredded coconut on a baking sheet and toast coconut in the oven. Stir the coconut around every 10 minutes or so for even browning. After 25 to 30 minutes the shredded coconut should be light brown. Cool it off.

2. Make double-strength coffee by brewing with twice the coffee required by your coffee maker. That should be 2 tablespoons of ground coffee per each cup of coffee. Chill before using.

3. To make the drinks, combine cold coffee, milk, 1/3 cup of the toasted coconut, 1/3 cup chocolate syrup, and sugar in a blender. Blend for 15 to 20 seconds to dissolve sugar. Add ice and blend until ice is crushed and the drink is smooth. Pour drinks into two 16-ounce glasses. Garnish each drink with whipped cream, a drizzle of chocolate, and a pinch of some of the remaining toasted coconut. Add a straw to each one. (http://www.topsecretrecipes.com) Makes 2 "grande" drinks.

OPEN FACED FRESH BLUEBERRY PIE

Makes one 9-inch pie

4 cups fresh blueberries (divided)

1/2 cup water plus 2 tablespoons (divided)

2 tablespoons cornstarch or Clear Jel (see note)

1/2 cup granulated sugar

1 teaspoon fresh lemon juice

1 teaspoon orange or lemon zest

Pinch of salt

1 baked 9-inch pie shell

Whipped cream (optional)

Measure 1 cup of the blueberries, choosing the softest ones. Place them in a medium saucepan with 1/2 cup water. Cover pan and bring to a boil.

Meanwhile, in a small bowl whisk together the cornstarch and remaining 2 tablespoons of water. Set aside. When the water and blueberries have come to a boil, remove cover, lower the heat and simmer, stirring constantly, until blueberries start to burst, about 3 to 4 minutes. Stirring constantly, add cornstarch mixture, sugar, lemon juice, orange zest and salt. Cook until mixture thickens and becomes translucent. Remove immediately from heat and fold in the remaining 3 cups blueberries.

Spoon the mixture into the baked pie shell and allow to sit at room temperature for at least 2 hours before serving. Serve with whipped cream if desired.

Note: Clear Jel is a thickener that produces a more translucent look than cornstarch. It's available at the Decorette Shop in Portland and Tigard. -- Adapted from "The Pie and Pastry Bible" by Rose Levy Beranbaum

ORANGE PORK WITH CASHEWS

1/2 lb. lean pork tenderloin

1/2 Tbsp. cornstarch

3 Tbsp. orange spice stir-fry sauce

1 Tbsp. orange juice concentrate

3 Tbsp. vegetable oil

1/2 cup whole unsalted roasted cashews

1/2 orange, sliced thin

Dice pork into half-inch pieces and set aside. Combine cornstarch, stir-fry sauce and juice concentrate; add pork and stir to coat well. Pour oil into wok over medium heat. When oil is hot, add pork mixture and stir for 3-4 minutes until thoroughly cooked. Add in cashews and stir until mixed well. Garnish with orange slices and serve hot.

This dish is nice when served over hot, cooked white rice, along with steamed

green beans.

PEACH CREAM PIE

Makes one 9-inch pie

3/4 cup firmly packed brown sugar

3 1/2 tablespoons quick-cooking tapioca

1/2 teaspoon vanilla

1/4 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1/2 cup whipping cream

6 cups peeled and sliced firm-ripe peaches

Unbaked pastry for a single-crust 9-inch pie

1/4 cup sliced almonds, toasted (see note)

In a small bowl, stir together brown sugar and tapioca; mix in vanilla, nutmeg, cinnamon and cream. Let stand 15 minutes for tapioca to soften.

Meanwhile, preheat oven to 375 degrees.

Pour peaches into pastry, then pour cream mixture evenly over fruit. Set pie in a foil-lined 10-by-15-inch pan. Bake on lowest oven rack until filling is bubbly and lightly browned and pastry is golden brown, 45 to 50 minutes. (Ovens vary. If your pie is not browning enough after 30 minutes, elevate it to a middle shelf.) If rim begins to darken excessively, drape with strips of foil. About 5 minutes before pie is done, sprinkle with toasted almonds.

Serve warm or at room temperature. If made ahead, cool, cover and chill.

Note: To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them.

POTATO INFORMATION

Have you ever wondered why most potato salad recipes call for "new" red or white potatoes? Why can't you just use the russets? They're cheaper anyway, right? There is a logical -- if not scientific -- reason. It has to do with the starch and sugar contents of these spuds. You do know that all potatoes have starch and sugar. Some have more starch, like russets. Some have more sugar, like reds and whites. When you cook a russet, bake it, boil it, fry it, the starch cells literally explode, which is why a baked russet will soak up all that butter and sour cream. New potatoes have more sugar. When they are cooked, the tight cell structure stays together. So when you add the dressing, the potato is "coated" with the flavors, not saturated and soaked with them. Modesto (California) Bee

June 26, 2002.

PUMPKIN ROLL CAKE

WITH TOFFEE CREAM FILLING AND CARAMEL SAUCE

nonstick vegetable oil spray

3/4 cup cake flour

1-1/2 tsp ground cinnamon

1-1/4 ginger

3/4 tsp ground allspice

1/3 cup sugar

1/3 cup (packed) golden brown sugar

2/3 cup canned solid pack pumpkin....

6 large eggs, separated

1/8 teaspoon salt

Filling:

2 tablespoons dark rum

1 tsp unflavored gelatin

1 cup chilled whipping cream

3 Tablespoons powdered sugar

10 tablespoons plus 1/2 cup English toffee pieces

additional powdered sugar

1-1/2 cup purchased caramel sauce

For cake:

Preheat oven to 375. Spray 15x10x1 inch baking pan with vegetable oil. Sift flour, cinnamon, ginger and allspice into a small bowl.

With electric mixer, beat egg yolks, sugar and brown sugar in large bowl until very thick, about 3 min. On low speed, beat in pumpkin, then the dry ingredients. In another bowl, using clean dry beaters, beat egg whites and salt until stiff, but not dry. Fold egg whites into batter in 3 additions. Transfer to prepared pan. Bake about 15 minutes until cake tester comes out clean.

Place smooth (not terrycloth) kitchen towel on work surface. Dust generously with powdered sugar. Cut around pan side to loosen cake. Turn cake onto towel. Fold towel over 1 long side of cake. Starting from the long side, roll up cake in towel. Arrange seam side down and cool completely, about an hour.

For filling:

Pour rum into heavy small saucepan. Sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Stir over low heat, just until gelatin dissolves. Beat chilled whipping cream and 3 Tbsp. powdered sugar n large bowl until firm peaks form. Beat in gelatin mixture. Fold in 6 Tbsp. toffee pieces. Unroll cake. Sprinkle with 4 Tbsp. toffee pieces.

To assemble:

Spread filling over cake, starting at long side. Using kitchen towel as an aid, roll up cake to enclose filling. Place cake seam side down on platter. (Can be prepared one day ahead, covered with foil and refrigerated. Trim ends of cake on a slight diagonal. Dust with powdered sugar. Spoon some warm sauce over the top of cake. To serve, cut crosswise into 1 inch thick slices. Pass remaining sauce.

 

 

RASPBERRY BLUEBERRY JAM

Makes about 7 half-pints

2 cups crushed raspberries

1 1/2 cups crushed blueberries

1 tablespoon strained fresh lemon juice

5 1/2 cups granulated sugar

1/2 teaspoon butter or vegetable oil

1 3-ounce pouch liquid pectin

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

In a large non-aluminum pot, combine the crushed raspberries, crushed blueberries, lemon juice, sugar and butter.

Over medium-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved. Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of the pectin pouch. Return the mixture to a full rolling boil, stirring constantly. Boil, stirring constantly, for 1 minute. Remove the pan from the heat. Skim off any foam.

Allow the jam to cool for 5 minutes before filling the jars to prevent the jam from separating in the jars. Gently stir the jam every minute or so to distribute the fruit.

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

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 SALAD

2 Cups rhubarb, finely cut

1/2 cup water

3/4 cup sugar

Cook until rhubarb is soft. ADD:

1 PKG. raspberry flavored gelatin (most any red Jell-O will be fine)

COOL and Add:

2 Cups Cool Whip or 4 ounces of canned milk, chilled and whipped

1/2 Tablespoon lemon juice

Pour into dish and refrigerate.

RICOTTA CHEESECAKE

12 servings

Crust

3/4 cup graham cracker crumbs

1/3 cup almonds, finely chopped

1/3 cup sugar

2 tablespoon butter

Filling

Rind of 1 lemon, grated

4 tablespoons lemon juice

1 pound low-fat ricotta cheese

3 eggs

1/2 cup nonfat yogurt

1/3 cup sugar

1/2 teaspoon light salt

11/2 teaspoons vanilla extract

1/2 teaspoon almond extract

Topping

1 (1-pound) can sour cherries, pitted

6 tablespoons sugar

2 tablespoons cornstarch

1/4 teaspoon almond extract

Preheat oven to 350 degrees.

Thoroughly combine graham cracker crumbs, almonds, sugar and butter. Press into the bottom of a buttered 8-inch spring-form pan.

Blend all filling ingredients in food processor or blender for five minutes until very smooth. Pour over crumb crust and bake for an hour. Remove from oven. Center will not look done, but will solidify as cake cools. Cool to room temperature.

Drain all liquid from cherries into a 2-cup measure. Add water to make 11/2 cups. In a medium saucepan, combine sugar and cornstarch. Gradually add cherry liquid, stirring to dissolve cornstarch.

Heat, stirring constantly, until mixture thickens and becomes clear. Remove from heat, add almond extract and cherries. Stir gently to combine.

Cover and allow mixture to cool to room temperature. Spread topping on cooled cheesecake. Chill.

RICOTTA CHEESECAKE

12 servings

Crust

3/4 cup graham cracker crumbs

1/3 cup almonds, finely chopped

1/3 cup sugar

2 tablespoon butter

Filling

Rind of 1 lemon, grated

4 tablespoons lemon juice

1 pound low-fat ricotta cheese

3 eggs

1/2 cup nonfat yogurt

1/3 cup sugar

1/2 teaspoon light salt

11/2 teaspoons vanilla extract

1/2 teaspoon almond extract

Topping

1 (1-pound) can sour cherries, pitted

6 tablespoons sugar

2 tablespoons cornstarch

1/4 teaspoon almond extract

Preheat oven to 350 degrees.

Thoroughly combine graham cracker crumbs, almonds, sugar and butter. Press into the bottom of a buttered 8-inch spring-form pan.

Blend all filling ingredients in food processor or blender for five minutes until very smooth. Pour over crumb crust and bake for an hour. Remove from oven. Center will not look done, but will solidify as cake cools. Cool to room temperature.

Drain all liquid from cherries into a 2-cup measure. Add water to make 11/2 cups. In a medium saucepan, combine sugar and cornstarch. Gradually add cherry liquid, stirring to dissolve cornstarch.

Heat, stirring constantly, until mixture thickens and becomes clear. Remove from heat, add almond extract and cherries. Stir gently to combine.

Cover and allow mixture to cool to room temperature. Spread topping on cooled cheesecake. Chill.

ROASTED PEPPER AND BASIL SALSA

Makes 1 cup

This salsa is a great accompaniment to grilled chicken, fish or pork. Make it up to a day in advance but add the basil not more than 2 hours before serving. Cover and refrigerate to store, but bring it back to room temperature before serving. 3 red bell peppers

 

2 cloves garlic, peeled and finely chopped

10 basil leaves, torn or cut into a chiffonade (see note)

1 tablespoon red wine vinegar

3 tablespoons olive oil

Salt and freshly ground black pepper to taste

Preheat the broiler or prepare the grill to high heat. Roast the peppers under the broiler or on the grill, turning frequently until they are charred on all sides. Remove and place the peppers in a bowl, cover and let them set for 15 minutes or until cool enough to handle. Remove and discard the charred skin, then core and seed the peppers. Cut them into a fine dice.

In a medium bowl, combine the peppers, garlic, basil, vinegar and oil. Season with salt and pepper to taste. Cover and let stand 30 minutes at room temperature to allow the flavors to blend.

Note: To make a chiffonade of basil, simply stack the leaves on top of each other, then roll them into a tight cigar shape. Cut the basil into thin slices.

-- From "Grilling: Where There's Smoke There's Fire" by Eric Treuille & Birgit Erath

SALT FREE BREAD AND BUTTER PICKLES

About 8 pints

15 medium cucumbers

5 medium onions

5 cups vinegar

1/2 cup honey

2 teaspoons celery seeds

2 teaspoons ground ginger

2 teaspoons mustard seeds

1 teaspoon turmeric

Trim off and discard the ends of the cucumbers. Thinly slice cucumbers and onions.

Combine the vinegar, honey, celery seeds, ginger, mustard seeds and turmeric in an enamel or stainless-steel saucepan and bring to a boil. Add the cucumbers and onions and reheat until just about to boil.

Pack the cucumbers and onions in hot, scalded pint jars. Pour the hot vinegar over them, leaving 1/4-inch head space (see note). Seal and process for 10 minutes in a boiling-water bath.

Note: In testing the recipe, we found there wasn't enough vinegar to fill the jars. We made a half-batch of the vinegar mixture and brought it to a boil to fill the jars, covering the pickles.

SAUTEED MAITAKE MUSHROOMS

WITH GARLIC, PARSLEY AND SHALLOTS

Makes 4 appetizer servings

6 ounces maitake mushrooms

2 tablespoons olive oil

Salt and pepper

3 to 4 tablespoons minced fresh parsley

1 shallot, minced

1 clove garlic, minced

Pull apart maitake mushrooms into small florets and set aside.

Heat the oil. Sauté the mushrooms in the oil for 15 seconds and add salt and pepper to taste.

Gently stir in parsley, shallot and garlic. Cook 2 to 3 minutes. -- The Green Dude

 

SAVORY LOW FAT SOUP

To add extra flavor, you can prepare this soup substituting fat-free chicken broth for some or all of the water.

6 large Vidalia onions (or other sweet onions) - chopped

6 carrots - chopped

1 large head cabbage - chopped

1 large bunch celery - chopped

1 16-oz can tomatoes - peeled & chopped

1 envelope - Lipton Recipe Secrets Onion (recipe & dip mix)

Chop all vegetables into bite-size pieces. Place in a large soup pot; add enough water to cover. Bring to a boil; cover, reduce heat, and simmer until vegetables are tender (15 to 20 minutes).

Add more water, if necessary, to reach desired consistency. Stir in soup mix; season to taste with salt and pepper and simmer for 10 minutes more.

Serves: 8

SEAFOOD FETTUCCINE

2 Tbsp butter

2 Tbsp flour

2 cloves of garlic, crushed

1/2 cup white wine

1 cup cream

rind of 1 lemon

3 small tomatoes peeled and diced

5 oz. cream cheese softened

1 Tbsp fresh dill

8 oz. smoked tuna chopped

16 oz. fettuccine

salt and pepper to taste

Cook onion and garlic in butter until tender. Add flour and mix, pour in wine and cream and stir over a medium heat until thickened. Simmer 3 minutes. Boil pasta. Mix softened cream cheese into mixture until smooth. Add all other ingredients and heat. Serve at once.

 

 

 

 

 

 

SEAFOOD SALAD

Jewels from the sea gently nestled in lettuce.

1 serving

1 cup romaine lettuce

1 cup butter lettuce

5 small cherry tomatoes

1/4 cup crabmeat

1/4 cup yams, blanched

1/2 teaspoon parsley, chopped

1 teaspoon chives, chopped

Thousand Island dressing (Recipe Below) (or use purchased T.I. Dressing)

Clean the romaine and butter lettuce and tear into bite-sized pieces. Top the salad with cherry tomatoes, crabmeat, and slices of blanched golden yams.

Sprinkle on fresh parsley and chopped chives, then serve with Thousand Island dressing.

THOUSAND ISLAND DRESSING

2-1/4 cups of dressing

1 cup mayonnaise

1 cup cocktail sauce (Recipe Below)

1 sweet pickle, finely chopped

1 dill pickle, finely chopped

1/2 green bell pepper, finely chopped

Salt and pepper

Place all ingredients in bowl and whisk together. Allow the dressing to rest for 30 minutes. Adjust flavor with salt and pepper to taste.

COCKTAIL SAUCE

makes approximately 3 cups of sauce

1/2 bunch celery stalks, diced fine

1 green pepper, finely diced

1 medium onion, finely diced

1 cup chili sauce (purchased)

3/4 cup tomato catsup

1/2 cup tomato purée

1 tablespoon hot sauce

1/2 cup Worcestershire sauce

1/4 cup prepared horseradish

Salt and pepper

Place all ingredients into a bowl and whisk together. Adjust the seasonings with salt and pepper to taste. Allow the sauce to rest for 30 minutes before serving. Store sealed in the refrigerator for up to 2 weeks.

SESAME AND SOY SEARED CHICKEN

WITH APRICOT AND GREEN BEAN SALAD

Makes 4 servings

 

8 ounces fresh green beans, stem ends trimmed

4 skinless, boneless chicken breast halves

Salt and freshly ground black pepper

Vegetable oil

1/4 cup soy sauce

1 tablespoon dark sesame oil

1 tablespoon sesame seeds, preferably brown (with hulls)

2 tablespoons rice vinegar

1 tablespoon fresh lime juice

1 clove garlic, crushed or minced

1/2 head romaine lettuce, cut into 1/2-inch crosswise slices (about 4 cups

packed)

8 ripe fresh apricots, halved, pitted and cut into wedges

2 green onions, trimmed, cut into 1/4-inch diagonal slices (white and green parts)

2 tablespoons chopped fresh cilantro leaves

Fresh cilantro leaves, for garnish

Cook green beans in boiling salted water until just tender, 2 to 5 minutes. Drain. Rinse with cool water and set aside.

Season chicken breasts with salt and pepper. Drizzle with 1 tablespoon vegetable oil and turn to coat evenly. Heat large nonstick skillet over medium-high heat. Place chicken in skillet and cook, turning once or twice, until cooked through, about 5 minutes. Drizzle chicken with soy sauce and turn to coat. Cook 1 minute longer. Add sesame oil and sesame seeds and cook, turning to coat, about 1 minute. Remove chicken to another dish. Remove skillet from heat.

Add 2 tablespoons vegetable oil, rice vinegar, lime juice and garlic to skillet and stir to blend. Taste and if dressing is too sharp, stir in additional 1 tablespoon oil.

In large bowl, combine lettuce, green beans, apricots, green onions and chopped cilantro. Pour dressing over top and toss to combine. Divide among 4 dinner plates. Cut chicken into thin crosswise pieces and place on top. Garnish with cilantro leaves.

 

 

 

SOUTHERN STYLE CHICKEN GRAVY

OVER BISCUITS

1 cup skim milk

1/4 cup cornstarch

1 tablespoon garlic salt

1 14.5 ounce can fat-free chicken broth

Dash of pepper

3 (8 ounce) cans no salt added mixed vegetables, drained

1 1/2 pounds skinless, boneless chicken (cooked and cut into bite sized

pieces)

Put the milk, cornstarch, salt and chicken broth into Dutch oven. Mix well before turning on heat, dissolving cornstarch completely. Turn heat on medium. Add drained mixed vegetables and cooked bite sized pieces of chicken. Stir occasionally and cook approximately 10 to 12 minutes or until mixture is creamy.

Serving Size: 1/2 cup. Serve over two biscuits.

SPICY CHEESE MUFFINS

1 1/4 cups flour

3/4 cornmeal

2 tablespoons sugar

2 tsp. baking powder

1/2 tsp. chili powder

1 cup milk

1/4 cup oil

1 egg

1 can (11 ounces) corn with red and green peppers, drained.

2 cups sharp Cheddar cheese

Combine flour, cornmeal, sugar, baking powder and seasoning. Stir in milk, oil and egg mixing until dry ingredients are just moistened. Stir in corn and cheese. Spoon into greased mini muffin tins or regular sized tins, filling almost full. Bake at 400 degrees for 9-11 minutes for mini, 15 for regular or until toothpick comes out clean from center of muffin. Cool 5 minutes; remove from pan. Can be made ahead and frozen. Makes 36 mini muffins.

Note: For serving place in a large wicker basket lined with a colorful napkin.

SWEET PEPPER SALSA

Makes About 7 half-pints or 3 quarts

7 cups chopped, peeled and cored tomatoes (about 5 pounds)

1 cup chopped sweet green pepper

1 cup chopped sweet yellow pepper

1 cup chopped sweet red pepper

1/2 cup chopped onion

2 cloves garlic, minced

2 tablespoons minced cilantro

1 teaspoon salt

1/2 cup distilled white vinegar

2 drops hot pepper sauce

Prepare home canning jars and lids according to manufacturer's instructions.

Combine all ingredients in a large sauce pot. Bring mixture to a boil. Reduce heat and simmer 10 minutes. Carefully ladle hot salsa into hot jars, leaving 1/4-inch head space.

Wipe rim and threads of jar with a clean, damp cloth or paper towel. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly, fingertip tight; don't over-tighten.

Process for 15 minutes in a boiling- water canner.

Note 1: You can change the peppers to be a mixture of red and green, or all of one kind, but don't change the amount of tomatoes or vinegar.

Note 2: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.

THOUSAND ISLAND DRESSING

2-1/4 cups of dressing

1 cup mayonnaise

1 cup cocktail sauce (Recipe Below)

1 sweet pickle, finely chopped

1 dill pickle, finely chopped

1/2 green bell pepper, finely chopped

Salt and pepper

Place all ingredients in bowl and whisk together. Allow the dressing to rest for 30 minutes. Adjust flavor with salt and pepper to taste.

COCKTAIL SAUCE

makes approximately 3 cups of sauce

1/2 bunch celery stalks, diced fine

1 green pepper, finely diced

1 medium onion, finely diced

1 cup chili sauce (purchased)

3/4 cup tomato catsup

1/2 cup tomato purée

1 tablespoon hot sauce

1/2 cup Worcestershire sauce

1/4 cup prepared horseradish

Salt and pepper

Place all ingredients into a bowl and whisk together. Adjust the seasonings with salt and pepper to taste. Allow the sauce to rest for 30 minutes before serving. Store sealed in the refrigerator for up to 2 weeks.

THREE BERRY PIE

Makes one 9-inch pie

I first started using a combination of berries for cobbler and loved the flavor, so I started using it for pies. You can use a combination of fresh and frozen berries if you don't have all three fresh at the same time.

2 cups fresh or frozen Marionberries or other blackberry

2 cups fresh or frozen raspberries

2 cups fresh or frozen blueberries

1 cup plus 1 tablespoon granulated sugar (divided)

1/4 cup cornstarch or Clear Jel (see note)

1/2 teaspoon ground cinnamon

Unbaked pastry for 2-crust 9-inch pie

1 tablespoon butter

Preheat oven to 425 degrees.

Combine Marionberries, raspberries, blueberries, 1 cup sugar, cornstarch and cinnamon in bowl and mix well. Set aside for up to 30 minutes. Spoon filling into unbaked pie shell. Dot with butter. Fit top crust over filling. Cut slits in crust. Sprinkle top crust with remaining 1 tablespoon sugar.

Bake for 15 minutes. Reduce oven temperature to 350 degrees.

Bake about 45 minutes until filling in center is bubbly and crust is golden brown. Cool until barely warm or to room temperature before serving.

Note: Clear Jel is a thickener that produces a more translucent look than cornstarch.

TROPICAL FRUIT DIP

makes 2/3 cup

1/3 cup honey mustard

1/3 cup light mayonnaise

1 1/2 teaspoons brown sugar

1 1/2 teaspoons grated lime peel

Combine all ingredients; mix well.

Use as a dipping sauce for your choice of fruit, which might include banana, strawberries, pineapple, mango or melon.

FRUIT BUTTER

Makes 1/2 cup

1/2 cup butter, softened

3 tablespoons honey mustard

2 tablespoons orange marmalade

Blend all ingredients until smooth. Spoon into a ramekin.

Serve as a spread with croissants, or on toasted bread, muffins or pound cake.

WAGON WHEEL PASTA SALAD

2 cups wagon wheel pasta

3/4 cup salsa

1/3 cup mayonnaise

1/2 cup tsp. ground cumin

1/2 tsp. salt

3/4 cup canned kidney beans, rinsed and drained

1 cup diced Cheddar cheese

1 cup small cherry tomatoes, halved or quartered (or diced fresh tomatoes)

1 medium bell pepper, chopped

1/4 cup sliced green onions with tops

Cook pasta according to directions; drain. Transfer to a large bowl; cool. In small bowl, mix salsa, mayonnaise and salt. Pour over pasta; mix. Add beans, cheese, tomatoes, green pepper and onions. Add more salsa to taste. Makes 10-12 servings (6 cups)

YOU LIMA MY LIFE

(PAPRIKA LIMA SALAD)

2 (15oz) cans lima beans -- drained

1 clove garlic -- pressed

3 tablespoons chopped fresh parsley

2 teaspoons paprika

1 teaspoon dried dill weed

1/4 teaspoon salt

1/8 teaspoon ground black pepper

2 tablespoons lemon juice

2 tablespoons olive oil

1 tablespoon capers -- (optional)

Combine all ingredients; cover and chill. Yield: 4 to 6 servings.

ZESTY BEEF AND BROCCOLI

1 lb. beef flank steak, cut with the grain into 2-inch long, thin strips (best done

when beef is a bit icy from freezer)

4 Tbsp. zesty spice stir-fry sauce

1 Tbsp. cornstarch

4 cups broken up fresh broccoli

3 Tbsp. savory stir-fry oil

1/4 cup water

Mix beef with stir-fry sauce and cornstarch; set aside. Heat 1 Tbsp. of oil in wok over medium heat. Add broccoli and stir constantly for about 30 seconds. Add water to pan and cover, stirring occasionally until broccoli turns a darker green, about 1 to 2 minutes. Remove from pan and spread on platter. Heat remaining 2 Tbsp. oil in same pan. Stir in beef mixture and stir until almost done. May add 1-2 Tbsp. water if needed. Return broccoli to pan and continue stirring for 1 minute more. Serve hot. Good with rice.

ZUCCHINI CAKE

1 Cup Oil

2 Cups Sugar

3 Cups Flour

3 Eggs

3 teaspoons Vanilla

1 teaspoon salt

2 Cups Grated Zucchini (2 medium pared)

1/4 teaspoon Baking Powder

1/4 teaspoon Baking Soda

3 teaspoons Cinnamon

1/2 Cup walnuts

1/2 Cup Raisins

Put all ingredients in one bowl and mix. Grease two loaf pans. Divide batter between pans. Bake at 350 degrees for 1 hour or until toothpick comes out clean.

 

SHALOM FROM SPIKE & JAMIE



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