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).



ALOHA SALAD 
ALOHA SWEET POTATOES 
AUNTIE CHICKEN 
AVOCADO VEGETABLE DIP 
BAKED SNAPPER WITH TARRAGON STUFFING 
BBQ CHICKEN CROCK STYLE 
BROILED SWORDFISH WITH CAVIAR 
CHICKEN and DUMPLINGS 
CHICKEN DIJON 
CHICKEN DIVINE 
CHICKEN LONG RICE 
CHICKEN LUAU 
CHICKEN SALTIMBOCCA 
CHICKEN SPINACH SALAD 
CHICKEN WITH SNOW PEAS 
CHOCOLATE ZUCCHINI CAKE 
CLASSIC COBB SALAD 
COCONUT PUDDING 
COLD NOODLE SALAD 
COLESLAW 
CRANBERRY CHICKEN SALAD 
CREAMY BAKED MUSHROOMS 
CREPE ALA ORANGE 
CREPE BATTER 
DEVILISH DELICIOUS DEVIL'S FOOD CAKE 
DILLED CUCUMBERS 
ERUPTING VOLCANO CAKE 
FOAMY CUCUMBERS 
FROZEN FRUIT SALAD 
GARDEN COTTAGE CHEESE SALAD 
GRILLED PEARS WITH BUTTERSCOTCH SAUCE 
GRILLED PINEAPPLE AND BLUEBERRY SAUCE 
HAWAIIAN PICKLED ONIONS 
HERB SOUP 
INSALATA CAPRESI 
LIGHT CITRUS STRAWBERRY SPREAD 
MACADAMIA NUT CREAM PIE 
MANGO CHEESECAKE 
NUTTY COCONUT BREAD 
ORZO WITH SPINACH AND PARMESAN 
PEACH CHUTNEY 
PERFECT POUND CAKE 
PINEAPPLE BANANAS FOSTER 
PINEAPPLE CREAM CHEESE PIE 
PORK CHOPS 
POSOLE BLANCO 
POTATO MAC SALAD 
RASPBERRY VINAIGRETTE 
RHUBARB PUNCH 
RITZ MOCK APPLE PIE 
RUMBA FRUIT SKEWERS 
RUSSIAN CHACHOCHBELY 
SEAFOOD JOE 
SHRIMP AND FUZZY GOURD 
SHRIMP WITH MELON 
SODA CRACKER PIE 
SPINACH SALAD WITH GRAPEFRUIT 
SWEET AND SOUR ONIONS 
THOSE BACON THINGS 
VEGETABLE SOUP 
VOLCANIC PUNCH 
WARM SCALLOP SALAD 
WIKIWIKI LOMILOMI SALMON 
WILTED SPINACH SALAD 
ZUCCHINI BREAD 
ZUCCHINI CHEESE CASSEROLE 


ALOHA SALAD

1/3 cup olive oil
2 Tbsp sugar
3 Tbsp rice vinegar
1 tsp salt
1 tsp pepper
1 tsp sesame seed oil
1 pkg shrimp flavored ramen noodles
1 cup green scallions, chopped
1/3 cup slivered almonds
2 Tbsp sesame seeds
1 head Napa cabbage, shredded

Remove flavor packet from ramen noodles. Leave the noodles in the package and break them into small pieces. Place noodles, almonds and sesame seeds on
a baking tray. Bake at 350 degrees for 10 minutes or until browned. Mix together oil, sugar, vinegar, salt, pepper, scallions, and ramen noodle flavor packet with the Napa cabbage. Add noodle mixture to dressing and pour over cabbage.



ALOHA SWEET POTATOES

4 to 5 medium sweet potatoes
1/2 cup butter
1 cup brown sugar
1/2 cup water
1/4 cup shredded coconut

Boil sweet potatoes in their jackets until tender, about 25 minutes. Let cool, then peel and cut into slices 1 1/2-inch thick. In a large skillet melt butter. Stir in brown sugar and water and cook on medium heat about 5 minutes. Reduce heat and add sweet potatoes to skillet. Cook gently; tossing lightly until sweet potatoes are glazed. Sprinkle with coconut before serving. Makes 8 servings.

Note: Canned yams can be used in place of sweet potatoes.

AUNTIE CHICKEN
Serves 3-4

1 pound chicken drumettes or wings 
3 to 4 tablespoons Chinese dark soy sauce (see Notes) 
2 tablespoons Chinese rice wine (Shaoxing) 
1/2 teaspoon sugar 
1 whole star anise (see Notes) 
1 cup water 

Wash chicken but do not dry. Place a wok over high heat. Add chicken, soy sauce, rice wine, sugar and star anise to wok. Cook, stirring frequently, until liquid is reduced and sticky. When liquid is almost cooked away, add water. Cover wok, turn heat to medium and cook, stirring occasionally, until liquid is very sticky and almost cooked away and chicken is cooked through, about 20 minutes. If liquid threatens to cook away before chicken is done, add another 1/2 cup water and keep cooking. Serve immediately, or refrigerate and serve cold.

Notes: Chinese dark soy sauce is sweeter and thicker than regular soy sauce, and some brands are sweeter than others. Helen Li uses Pearl River Bridge brand. If your dark soy sauce has less than 2g sugar per tablespoon, or if you are sensitive to salt, use 3 tablespoons.

Whole star anise, a star-shaped seed pod, is available in Asian and Latino markets. Helen Li, from Juan Jiang





AVOCADO VEGETABLE DIP 

2 lg. ripe avocados
1/2 c. each; raw broccoli, cauliflower, and celery, finely chopped
2 tbsp. lime or lemon juice
1 (6 oz.) pkg. Italian or Caesar salad dressing mix
1/4 tsp. liquid hot pepper or Tabasco sauce
1/2 c. sour cream
1 carrot, shredded
2 green onions, finely chopped 

Peel, pit and mash the avocados. Mix in the lime juice, then sprinkle in the dry dressing mix, stir to blend. Also stir in the sour cream, carrot, green onions, broccoli, cauliflower, celery and pepper seasoning. Cover for at least 2 hours or as long as overnight. Makes 4 cups. 

For a dip, serve with tortilla chips and crisp celery, carrot sticks, zucchini slices, broccoli or cauliflower florets. For a salad dressing, thin each cup of dip by stirring in 6 to 8 tablespoons milk. Spoon dressing over salad and toss to blend. 

BAKED SNAPPER WITH TARRAGON STUFFING

1/2 cup chopped celery
1/2 cup chopped onion
1/3 cup butter or margarine
1/2 teaspoon salt
1/2 teaspoon dried whole tarragon
1/8 teaspoon ground black pepper
3 cups soft bread crumbs
3 tablespoons milk
6 (8oz) red snapper fillets
2 tablespoons butter or margarine -- melted

Saute celery and onion in 1/3 cup butter in a medium skillet until tender. Add salt, tarragon, and pepper; mix well. Stir in bread crumbs and milk.

Place 3 fillets in a greased 13- x 9- x 2-inch baking dish. Spoon bread crumb mixture over fillets; top with remaining fillets, and brush with 2 tablespoons melted butter. Bake at 400 degrees F. about 35 minutes or until fish flakes easily when tested with a fork. Yield: 6 to 8 servings.






BBQ CHICKEN CROCK STYLE

1 fryer chicken, or 4 to 6 breasts
1/2 cup tomato paste
1/4 cup vinegar
1 tbsp. brown sugar
Salt and pepper to taste

Place chicken in slow-cooker. Mix all other ingredients and pour over chicken. Cook over low for at least 8 hours. Serve over rice, pasta, or as sandwiches.

BROILED SWORDFISH WITH CAVIAR

1/2 pound swordfish filet
2 tablespoons Hamlet sauce (Recipe Below)
1 teaspoon lumpfish caviar
3 strips bacon, cooked crisp
Olive oil

Brush the fish filet with olive oil and season with salt and pepper. Broil until cooked to taste and place on a serving plate. Garnish with the bacon arranged over the fish. Place a spoon of Hamlet sauce over the fish. Garnish with the caviar and serve.

Menu Suggestion:
Broiled swordfish steak: served with rasher of bacon and hamlet sauce, garnished with broiled potato with sour cream and Danish caviar.

HAMLETS DRESSING

1/2 cup sour cream
1/2 cup mayonnaise
1 Tbsp. horseradish (prepared)
1 Tbsp. chives, chopped
Salt and white pepper. 

Place all ingredients into a bowl and whisk together. Adjust the seasonings with salt and pepper. Allow to rest for 30 minutes before serving. Store sealed in the refrigerator for up to 3 days.

CHICKEN and DUMPLINGS

The chicken falls off the bone and it makes its own gravy to serve over the dumplings. It is worth the effort to find the Goya Sazon seasoning - it really makes a difference.

Cut up chicken pieces, skin removed (skinless thighs are good)
3 cups Bisquick, divided
Spices to taste
Canned chicken broth
1 envelope Goya Sazon seasoning, coriander & annato flavor 
1 cup milk

Place a cup or so of Bisquick into a ziplock bag and season to taste (use 
salt, pepper, cayenne pepper, paprika, and a little thyme is a good mixture). Shake the chicken pieces in the mixture until coated.

In large Dutch oven, brown the chicken in oil. Remove and drain off excess 
oil. Return chicken to pot and cover with chicken broth (or just use water). 
Add 1 envelope of Goya Sazon seasoning and stir. Bring to boil, reduce 
heat and cook for 30 minutes.

Mix 2 cups Bisquick and 1 cup milk in bowl. Drop by tablespoon onto 
simmering chicken. Cook 10 minutes uncoverered, then cover and cook an 
additional 10 minutes. Serve. 

CHICKEN DIJON

1/2 cup Dijon Mustard
2 cups Fine Dry Breadcrumbs
2 pounds Chicken Breast, no skin, no bone, R-T-C -- strips

Preheat oven to 400 degrees F. Rinse and dry chicken strips, using cold water and paper towels. Heavily coat each piece with mustard. Roll each piece in fine dry breadcrumbs. Put pieces one layer deep in baking dish which has been prepared with non-stick cooking spray. Bake for 45 - 50 minutes.

To freeze for later use: Place chicken strips and Dijon mustard in a one gallon zip baggie. Seal & label. Place bread crumbs in one gallon baggie. Seal & label. Using packing or freezer tape, join baggies together, then freeze for up to six months. To bake, thaw chicken pieces over night in refrigerator, then follow directions above for coating and baking chicken.

CHICKEN DIVINE

2 - 10oz pkgs. frozen broccoli
3 to 4 chicken breasts, cooked & deboned.
3 cans Cream of Chicken Soup (or mix chicken, mushroom, & celery soups)
1 cup mayonnaise
1 tsp. lemon juice
1/2 tsp. curry powder (I add extra)
1/2 cup sharp cheddar cheese, shredded
1/2 cup bread crumbs
1 Tbsp. melted butter

Cook broccoli as per box directions. Arrange in greased 11 1/2x7 1/2x 1 1/2 pan the broccoli. Place broken up chicken on top of broccoli. Combine Soups, mayonnaise, lemon juice & curry powder. Pour this over chicken. Sprinkle with cheese. Combine butter & bread crumbs, sprinkle over everything. Bake 25 to 30 minutes, until hot and bubbly at 350 degrees.

CHICKEN LONG RICE

2-3 pounds chicken
3 cups water
3 cups chicken broth (canned)
1 can sliced mushrooms
1" piece of fresh ginger (crushed)
1 tsp Hawaiian salt, sea salt, or Kosher salt
1 clove Garlic (crushed)
4 bundles long rice (soak in warm water till soft)
2 cubes chicken bouillon

Place chicken thighs in a soup pot then cover with water and canned chicken
broth. Add crushed ginger, salt, crushed garlic, mushrooms and chicken
bouillon. Bring to a boil then simmer 45minutes or until tender. Allow to
cool, then bone and shred chicken. Reserve broth. Cut long rice in 4 inch
lengths, add to broth then boil for 15 minutes. Add shredded chicken. Adjust
seasoning to taste with salt, pepper, or soy sauce.

CHICKEN LUAU

2 lbs Chicken thighs
2 packages thawed chopped spinach
1 can coconut milk
1 teaspoon sugar
Onion chips

Preheat oven to 375°F. Combine the ingredients in a baking dish, pouring the
coconut milk over the top. Bake about 1 hour till the chicken is done.
Thicken with a paste of cornstarch and water. Season with salt as needed.

CHICKEN SALTIMBOCCA
Serves 4

4 boneless, skinless chicken breast halves 
8 to 12 slices prosciutto 
8 to 12 fresh sage leaves 
Toothpicks 
Butter or oil as needed 

Split or cut chicken breast halves lengthwise into 2 or 3 pieces, each about 1/3-inch thick and roughly rectangular. You will have 8 to 12 pieces of chicken. On a cutting board, table or other durable surface, place chicken pieces in a single layer between two pieces of plastic wrap. Flatten chicken pieces by pounding with the bottom of a heavy pan.

On each piece of chicken, place a slice of prosciutto, cut to the same size as the chicken, if necessary. Top prosciutto with a sage leaf. Roll chicken tightly and secure with a toothpick.

Heat 1 to 2 tablespoons butter, oil or a combination in a large skillet over medium-high heat. Cook chicken 8-12 minutes, turning as necessary, until browned on all sides and cooked through. Serve hot.

CHICKEN SPINACH SALAD
Serves 8

1 pound boneless, skinless chicken thighs 
1 1/2 tablespoons sugar 
3 tablespoons soy sauce 
Cooking spray or oil for pan 
1/2 cup water 
2 tablespoons sake 
1 small head lettuce, washed and torn into bite-sized pieces 
1 (6 ounce) bag baby spinach, washed 
2 stalks celery, sliced into matchsticks 
1/2 cucumber, peeled if desired, and sliced into matchsticks 
Prepared croutons, if desired 
Sesame-soy dressing, to taste (see Note) 

Trim all visible fat from chicken. In a small bowl, marinate chicken in sugar and soy sauce for about 15 minutes. Spray a non-stick skillet with cooking spray or coat thinly with oil and heat over medium high heat. Add chicken; brown well on both sides. Add water and sake and cover skillet. Cook until chicken is cooked through, about 4-5 minutes more.

Cut chicken into 1/2-inch slices. Toss together lettuce, spinach, celery and cucumber. Top with chicken and croutons, if using. Add dressing and toss.

Note: Sometimes Terasaka makes her own dressing, using rice vinegar, soy sauce, toasted sesame seeds ground in a mortar and vegetable oil. She also likes QP salad dressings, a Japanese brand with a kewpie doll on the label, available in Japanese markets. Choose a creamy or oil and vinegar dressing that includes sesame seeds or sesame paste and soy sauce.
Shoko Terasaka, adapted from the Japanese Web site www.isize.com 

CHICKEN WITH SNOW PEAS
1 portion

1 chicken breast
1/4 cup snow peas
1/2 roasted red pepper, julienned
1/4 teaspoon sesame seeds
House dressing (Recipe Below)
1 teaspoon lemon juice
1/4 cup arugula 
1 teaspoon pine nuts, toasted
1 Bermuda onion, thinly sliced

Roast the chicken in a 350º oven for 15 minutes. Set aside to cool. Remove the skin and cut into small cubes. At the same time, blanch the snow peas and set aside to cool. 

Now combine the chicken, snow peas, peppers, and sesame seeds with the House dressing. Toss together gently, and garnish with the arugula and pine nuts. Place the chicken mixture on a bed of sliced onions, and sprinkle with lemon juice. www.chef2chef.net

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.




CHOCOLATE ZUCCHINI CAKE

1/2 cup soft butter
1 tsp. baking soda
1/2 cup vegetable oil
1/2 tsp. cinnamon
1 3/4 cup sugar
1/2 tsp. cloves
2 eggs
2 cups grated zucchini (squeeze some of the moisture out after grating)
1 tsp. vanilla
1/4 cup chocolate chips
1/2 cup sour milk (add 1 tsp. lemon juice to milk, let stand 5 minutes before use)
2 1/2 cups flour
4 Tbsp. cocoa
1/2 tsp. baking powder

Cream butter, oil and sugar. Add eggs, vanilla and sour milk; beat. Mix all dry ingredients together and add to creamed mixture. Beat well. Stir in zucchini. Spoon batter into greased and floured 9x12x2" pan. Sprinkle top with chocolate chips and bake at 325 degrees for 40-45 minutes.

CLASSIC COBB SALAD

2 cups iceberg lettuce, finely diced 
2 tablespoons bleu cheese crumbs
2 tablespoons real bacon bits
2 tablespoons tomato, diced
1 hard boiled egg, diced
1/2 avocado, diced
Choice of dressing

Put finely chopped iceberg lettuce in a large salad bowl.

Place the other ingredients on top of the lettuce and arrange them so they are separated. For presentation, prepare this salad at the table. Toss the ingredients together with your own choice of dressing and serve immediately.

COCONUT PUDDING

2 packets instant vanilla pudding
2 cups chopped coconut
1/4 tsp. Lemon juice

large bowl
large mixing spoon
Follow directions on pudding box to prepare the vanilla pudding. Add the
lemon juice and stir until blended. Add coconut and chill. Serves 4-5 people

COLD NOODLE SALAD
WITH CUCUMBER AND SPINACH
Serves 4 as a side dish

About 2 ounces bean thread noodles (1 small bundle; see Notes) 
1/2 medium cucumber, seeded if desired and cut into matchsticks 
1/2 small bunch spinach, leaves cut in thin ribbons 
1/2 tablespoon sugar 
1/2 tablespoon Chinese black vinegar (see Notes) 
1 tablespoon sesame oil 
Pinch salt 

Bring a pot of water to a boil.

Meanwhile, soak noodles in a bowl of hot tap water until soft, about 5 minutes. Use scissors to cut them to a manageable length, 4 to 6 inches. Drain noodles and add them to boiling water. When water returns to a boil, they will be done. Drain and immediately rinse with cold water. Drain again. Toss noodles with vegetables.

Dress salad with sugar, black vinegar, sesame oil and salt

Notes: Bean thread noodles, also called cellophane noodles or green bean noodles, are available in Asian markets. Choose medium-thick noodles for this dish. Chinese black vinegar also is available in Asian markets.

COLESLAW

1/2 cup whipping cream
3 Tbsp. cider vinegar
2 Tbsp. sugar
3/4 tsp. salt
1/8 tsp. pepper
4 cup shredded cabbage

Combine cream, vinegar, sugar, salt, and pepper. Toss with cabbage to coat
thoroughly. Serve immediately. Makes 6 servings.






CRANBERRY CHICKEN SALAD

3 cups cooked chicken, cut into bite-size pieces
3/4 cup chopped celery
1 1/2 cups peeled and chopped apples
3/4 cup chopped walnuts
1 to 2 tablespoons capers
1 cup mayonnaise
2 tablespoons Dijon mustard
1/2 teaspoon celery seed
1 cup fresh cranberries
3/4 teaspoon fresh ginger, peeled
1 small orange, cut in chunks, peel included, seeds removed
1/2 lemon, cut in chunks, peel included seeds removed
1/4 cup whole cranberry sauce

Toss together chicken, celery, apples, walnuts and capers. Mix with mayonnaise, mustard and celery seeds.

In food processor, blender or food grinder, grind cranberries, ginger, orange and lemon. Mix with cranberry sauce.

Combine chicken and cranberry mixtures. Refrigerate at least 1 hour before serving. Karen Karpen, from ``The Best of The Ark and More'' by Nanci Main and Jimella Lucas

CREAMY BAKED MUSHROOMS

1 pound fresh mushrooms
3 1/2 tablespoons all-purpose flour
1 1/2 teaspoons chicken bouillon granules
1 cup milk
Dash hot sauce
2 tablespoons chopped chives -- divided
1/3 cup sour cream

Clean mushrooms with damp paper towels. Place mushrooms in an ungreased 
1 1/2-quart casserole; set aside.

Combine flour and bouillon granules in a small saucepan; gradually add 
milk, stirring until smooth. Add hot sauce and 1 tablespoon chives. Cook 
over medium heat, stirring constantly, until thickened and bubbly. Pour 
mixture over mushrooms.

Bake mushrooms at 350 degrees F. for 25 minutes. Remove from oven; add 
sour cream, and sprinkle top with remaining chives. Yield: 6 servings.
CREPE ALA ORANGE

2 tablespoons almond paste 
1-1/2 tablespoons butter, softened
1 tablespoon sugar roasted almonds, sliced
Zest from 1 orange
Juice from 1 orange
1 tablespoon orange Curacao liqueur
1 tablespoon sugar
1 teaspoon cornstarch, dissolved in 2 teaspoons of water
2 crêpes, cooked

Make a mixture of almond paste, 1-teaspoon butter, and orange zest. Spread an equal amount on each crêpe. Fold them into quarters and place the crêpes in a pan. Top the crêpes with sugar-roasted almonds.

To make the sauce, use a separate pan; heat the orange juice, orange liqueur, sugar, remaining butter and simmer. Thicken with the cornstarch mixture and pour the sauce over the crêpes and serve.

CREPE BATTER
approximately 36 crêpes

3 whole eggs
3/4 cup all-purpose flour 
1/8 teaspoon salt 
1/8 teaspoon sugar 
1 tablespoon clarified butter
3/4 cup milk (or more if too thick)
1/4 cup cold water

Start with 3 whole eggs and flour. Combine the two together to form a paste. (The reason for starting this batter as a paste is to reduce the number of lumps in the finished product.) Add the salt, sugar, and butter. Slowly whisk the milk and water into the mixture. If the batter is too thick, add additional milk. Strain the batter.

To make the crêpes, brush a 9-inch Teflon pan with clarified butter. Heat the pan and pour in approximately 1 tablespoon of batter. Tilt the pan so you cover the bottom with batter. Cook the crêpe until the top is almost dry and flip over. The crêpes should be golden brown. Place the crêpes on an inverted bowl and allow to cool.

This recipe makes approximately 36 crêpes, depending on how thick you make them.

DEVILISH DELICIOUS DEVIL'S FOOD CAKE

2 cups sugar
1 cup butter or regular margarine, softened
1 tsp vanilla
3/4 tsp almond extract
2 eggs
2 1/2 cups sifted cake flour
1 cup Dutch cocoa *** (any kind of cocoa will do, but Dutch is best)
2 tsp baking soda
1/2 tsp salt
2 1/4 cups buttermilk
Cocoa Creme Frosting (recipe follows)
sliced almonds for garnish

Heat oven to 350. Grease and flour 3 round 9 X 1 1/2 inch cake pans. Beat sugar, butter, vanilla, and almond extract in a large bowl on medium speed until light and fluffy. Beat in the eggs, one at a time. Stir together cocoa, cake flour, baking soda, and salt in a small bowl. Fold into sugar mixture, alternately with the buttermilk on medium speed. Beat one minute longer. Divide evenly between the three pans. 

Bake for 30 to 35 minutes or until wooden toothpick inserted near the center of each cake pan comes out clean. Cool 10 minutes on wire racks. Remove from pans and cool completely on the wire racks. 

Fill and frost the cake with Cocoa Creme Frosting. Garnish the cake top with the slivered almonds 

COCOA CREME FROSTING

1/3 to 1/2 Dutch cocoa ***
4 cups sifted powdered sugar, or more, to reach spreading consistency
1 cup butter or margarine, softened
4 to 6 tbsp whole milk
1 1/2 tsp vanilla
3/4 tsp almond extract

Beat all the ingredients on medium speed until light and fluffy.

DILLED CUCUMBERS 

2 medium cucumbers, peeled and thinly sliced
1/2 tsp. salt
1/2 cup sour cream
1 tablespoon lemon juice
2 tablespoons finely chopped green onion
1/8 tsp. pepper
1/4 tsp. sugar
1 tablespoon chopped fresh dill 

In a small bowl, toss cucumbers with salt. Allow to stand for 10 minutes. Meanwhile, combine all remaining ingredients. Drain cucumbers and combine with sour cream mixture. Chill until ready to serve. Makes 6 servings. 

ERUPTING VOLCANO CAKE

~Bake your favorite cake in an oven-proof bowl, then hollow a well in the top
for the lava!~

1 small, short juice glass to fit in the well with the top even or below the
top of the cake
1 small box of Jell-O
1 small bottle of lemon juice
1 Tbsp of bicarbonate of soda

Make Jell-O according to package directions. Let cool 15 minutes. Fill juice glass 1/2 full with the warm Jell-O. (Not hot). Pour in enough lemon juice so that it is 1/2" from the top. Place the glass down in the well on top of the cake. Place the cake on a table and when everyone is ready, put 1 Tbsp bicarbonate of soda onto the glass and briefly stir. Jell-O lava will immediately pour our the top of the glass and flow down the sides of the cake.

FOAMY CUCUMBERS
This was a favorite childhood snack for Zaytseva, who remembers eating the cucumbers out of hand in her grandmother's garden. ``It's like a drink on a hot day,'' she says.

1 cucumber (see Note)
Salt

Halve cucumber lengthwise. Use a small, sharp knife to score it in a diagonal pattern resembling a chain-link fence. The cuts should be about 1/4 inch deep and 1/3 to 1/2 inch apart. Sprinkle salt onto cucumber halves. Put the halves together and rub them back and forth quickly for a few seconds. The juices of the cucumber will foam. Eat immediately.

Note: Zaytseva says this works with any type of cucumber but if you are using a large English cucumber, you may want to cut it in sections crosswise for ease of handling. Irina Zaytseva


FROZEN FRUIT SALAD 

4 tbsp. maraschino cherries 
3 tbsp. lemon juice 
1/4 tsp. salt 
1/2 cup nuts, chopped 
1 sm. can crushed pineapple, drained 
2 cup sour cream 
3/4 cup sugar 

Combine; fill paper muffin cups that are in a muffin tin. Freeze then place in plastic bag until ready to use. 

GARDEN COTTAGE CHEESE SALAD

16 oz carton Cottage Cheese
1/2 cup Radishes, Diced
1/2 cup Green Pepper, Diced
1/2 cup Green Onion, Chopped
1/2 cup Cucumber, Diced
1/2 cups Mayo Or Salad Dressing

Mix all together.

GRILLED PEARS WITH BUTTERSCOTCH SAUCE 
4 servings

4 large firm-ripe Anjou or Bartlett pears
3 tablespoons fresh lime juice
2 tablespoons granulated sugar 
1/3 cup evaporated milk
2 tablespoons firmly packed light brown sugar
2 teaspoons unsalted butter 
1/2 teaspoon vanilla extract

Heat grill to medium. Carefully remove rack from grill and coat with nonstick cooking spray.

Peel the pears, halve them lengthwise, and core. With a sharp knife, cut a thin slice from the rounded side of each pear half so it will lie flat on the grill.

In a medium bowl, toss the pear halves with the lime juice and granulated sugar. Grill the pear halves for 4 minutes. Turn the pears over, drizzle with any remaining lime juice mixture, and grill for 5 more minutes or until tender.

Meanwhile, in small saucepan, combine the evaporated milk, brown sugar, butter and vanilla. Cook directly on the grill or on the stove over medium heat, stirring constantly, until the mixture comes to a gentle boil. Cook until the sauce is smooth and slightly thickened, 2 minutes.

Divide the pears among 4 plates, drizzle with sauce and serve hot or warm.

Time saver: Substitute prepared butterscotch ice cream topping for sauce.

GRILLED PINEAPPLE WITH BLUEBERRY SAUCE
8 servings

1/4 cup firmly packed brown sugar 
1/4 cup honey 
1/2 teaspoon ground cinnamon
1 large pineapple, peeled
Vanilla ice cream
Blueberry Sauce (see below)

In a small bowl, stir sugar, honey and cinnamon. Cut pineapple into 8 spears, and brush with sugar mixture.

Grill, with lid down, over medium heat 3 minutes on each side.

Cut pineapple spears in half, and serve with ice cream and sauce.

BLUEBERRY SAUCE
2 cups

2 cups fresh or frozen blueberries, thawed
1/3 cup sugar
1 tablespoon honey
1/8 teaspoon ground cinnamon 
1/8 teaspoon ground nutmeg

Bring all ingredients to a boil in a saucepan over high heat; reduce heat, simmer 10 minutes. Cool. Chill at least 2 hours.

HAWAIIAN PICKLED ONIONS

1 green bell pepper
1 pkg. (10 oz.) frozen small whole onions
1/2 cup rice vinegar
1/4 cup water
1 tablespoon Hawaiian salt
Crushed red pepper to taste
Remove seeds and membrane from bell pepper, slice into 1/4-inch strips.
Place bell pepper and onions in a glass jar. Combine remaining ingredients
and pour over vegetables. Cover tightly and refrigerate overnight, shake
occasionally. Makes 8 servings.

HERB SOUP
Irina Zaytseva says no one in her family likes to eat chicken liver or gizzard so she discards them, along with the neck, after cooking. But if you wish, you could chop them and return them to the soup before serving. In Russia, this soup would be made with sorrel.
Serves 4

Giblets and neck from 1 chicken 
1 bunch spinach, including stems, cut into 1-inch ribbons 
1 bunch green onions, green part only, chopped 
1 tablespoon chopped fresh dill OR 1 teaspoon dried, if desired 
1 egg 
Salt and pepper to taste 
Sour cream, for serving 

Place giblets in a medium saucepan with 4-6 cups cold water. Bring to a boil. Boil 10 minutes. Add spinach; boil 5 minutes more. Add green onions and dill, if using, and boil 5 minutes more. Remove giblets and neck.

Break egg into a cup and mix well to blend yolk and white thoroughly. Pour egg into boiling soup a little at a time while stirring very rapidly. This creates a fine net of egg strands throughout the soup. Taste and add salt and pepper. Serve hot, topping each bowl with 1 tablespoon sour cream. Irina Zaytseva

INSALATA CAPRESI

Fresh, ripe roma tomatoes
Fresh mozzarella (same amount as tomatoes)
Large basil leaves (or small; see directions)
Extra virgin olive oil
Salt & pepper

Remove tops and bottoms of tomatoes; slice in generous 1/4 to 1/2 inch
slices. Cut mozzarella into similar size pieces (fresh should be same shape
as tomatoes; quarter square slices if you have to). On plate or platter,
spiral alternating slices of tomato, cheese, and whole basil leaves until
you have as much as you want. Sprinkle lightly with salt and pepper;
drizzle with olive oil. Refrigerate for a few hours if necessary, but serve
at room temp. as soon as possible with good Italian or French bread. A
wonderful summertime lunch or supper! If you have leftovers, sauté a little
minced fresh garlic in a couple of tablespoons of olive oil just until
tender and fragrant. Brush on thick slices of Italian or French bread, top
with some insalata, and toast in the oven until melted. Wonderfully easy
"mini-margherita pizzas"!

LIGHT CITRUS STRAWBERRY SPREAD
8 (4-ounce) jars

1 large orange
4 cups strawberries, washed and hulled 
1 tablespoon lemon juice
2 tablespoons granulated sugar
1 box light (low-sugar) fruit pectin 
1 cup granular low-calorie sweetener

Grate 2 teaspoons rind from orange; place in a large stainless-steel or enamel saucepan. Remove and discard remaining white rind from orange. Chop pulp and place in a 4-cup measuring cup.

Mash strawberries; add to orange. You should have 3 cups of fruit.

Combine fruit, lemon juice, sugar, and pectin in saucepan; mix well. Bring to a boil over high heat, stirring constantly. Stir in sweetener, return to a boil, and boil hard for one minute, stirring constantly.

Ladle into sterilized jars and process. Once opened, keep in the refrigerator and use within 3 weeks.

MACADAMIA NUT CREAM PIE

1 1/3 cups milk
3/4 cup sugar
1/2 cup chopped macadamia nuts
Dash salt
1 teaspoon vanilla
1 egg
5 teaspoons cornstarch
2 egg whites
1 9 inch baking pie shell
1 cup heavy cream, sweetened and whipped, 
(or use a container of real whipped cream in a can)

In a saucepan combine 1 cup of the milk, 1/4 cup of the sugar, 1/4 cup of the nuts, the salt and the vanilla; scald. Mix the remaining 1/3 cup milk with egg and cornstarch. Thoroughly stir some of hot mixture into egg mixture; return all to saucepan. Cook 5 more minutes, stirring constantly, until mixture thickens. Cool 1 hour. Beat egg whites until soft peaks form then fold carefully into cooled mixture. Pour into pie shell and chill. Before serving top with sweetened whipped cream or can of whipped cream and remaining 1/4 cup nuts. Makes 8 servings

MANGO CHEESECAKE

2 pounds cream cheese at room temperature
1/2 cup sugar
1/4 pound unsalted butter, softened
4 eggs
1 teaspoon vanilla
Juice from half a lime
3 tablespoons flour
3 tablespoons cornstarch
1 pound sour cream
8 tablespoons mango puree (see note)

Preheat oven to 325 degrees with rack in the middle position. Grease a 9-inch spring-form pan with cooking spray or 1 tablespoon butter. Using metal knife in a food-processor, process cream cheese 30 seconds. Scrape container. With machine running, add sugar and butter; process 10 seconds. Scrape again. With machine running, add eggs, vanilla, lime juice, flour and cornstarch. Process 15 seconds, scrape, then process 5 seconds longer. Add sour cream and puree; pulse until incorporated. Pour mixture into prepared pan and bake 1 hour. Do not open oven door. Remove and cool completely in pan. Refrigerate 12 hours or up to 2 days. Remove from pan to serve and decorate with mango slices. For mango puree, scoop the flesh out of a mango and puree in a blender or food processor fitted with metal blade.

NUTTY COCONUT BREAD
Makes 1 loaf

1 1/8 cups water
3 cups white bread flour
1 1/2 tsp salt
1 1/2 tbsp butter
2 tbsp cream of coconut, canned
1/2 cup coconut, flaked or shredded
1/4 cup pecans
1/4 cup walnuts
2 tsp yeast, fast rise or machine or 3 tsp yeast, active dry

This softly subtle bread has a wonderful, chewy texture. The coconut, pecans and walnuts make a harmonious trio in morning toast. Or serve this bread freshly-baked as an accompaniment to your favorite fruit salad.

Success Hints
-- For optimal flavor, use pure canned coconut milk instead of the water-added variety. 
-- For additional chewy crunch, use shredded coconut. 
-- Use regular or rapid bake cycle.

ORZO WITH SPINACH AND PARMESAN

16 ounces orzo
1 to 2 tablespoons olive oil
10-ounce bag spinach
1/4 cup grated Parmesan cheese

Cook orzo as directed on package. Drain. Heat olive oil in large skillet over medium-high heat. Lightly sauté spinach. When spinach wilts, stir in orzo. Transfer to serving dish, add Parmesan and mix. Serve warm.Joan Segall

PEACH CHUTNEY
Makes 6 to 7 half-pints

1 large lemon 
2 pounds firm, slightly underripe peaches 
1 cup currants or golden raisins
1 cup chopped yellow onion (about 1 medium onion)
1 large or 2 small cloves garlic, lightly crushed, peeled, and minced 
1 tablespoon finely minced fresh ginger 
1 or 2 green or red chili peppers, seeded and sliced
3 cups cider vinegar
2 cups sugar
2 bay leaves
1 tablespoon yellow or white mustard seeds
1 teaspoon salt

Grate the zest from the lemon and put it into a glass or stainless-steel bowl that will hold at least 5 cups. Cut the lemon in half and juice it through a strainer into the bowl with the zest.

Peel, cut in half, pit, and thinly slice the peaches, then cut the slices into 1/2-inch chips. Put the chips into the bowl with the lemon juice and zest as you go, tossing well with each addition to coat them with the juice.

When all the peaches are cut, add the currants or raisins, onion, garlic, ginger and hot pepper. Gently toss until the ingredients are well mixed.

Stir the vinegar and sugar together in a heavy-bottomed stainless-steel saucepan or soup kettle that will hold at least 3 quarts. When the sugar is most dissolved, add the bay leaves, mustard seeds and salt.
Put the pan over medium-high heat and, stirring until the sugar is completely dissolved, bring the solution to a boil. Add the peach mixture and bring the liquid back to a boil. 

Reduce the heat to medium and simmer, stirring occasionally, until the chutney is thick and the peaches and onions are tender, about an hour to 90 minutes.

Turn off the heat.

Remove and discard the bay leaves. Immediately ladle the chutney into sterilized half-pint jars. Seal immediately with new lids.

Process in a water bath for 10 minutes.

PERFECT POUND CAKE

Bake at 300 for 1 hour, 15 minutes

1 pound butter, softened
3 cups sugar
10 eggs (separated)
5 1/2 cups sifted flour
6 tsp baking powder
3/4 cup milk
2 tsp vanilla
1 tsp grated lemon zest

Beat butter or margarine with sugar for 5 minutes at low speed. Add egg yolks, and beat 2 minutes at low speed. In a different bowl, beat egg whites for 2 minutes at high speed (okay to use same beater). Add whites to creamed mixture, beat 5 minutes longer at low speed. Sift flour and baking powder together. Beat 1/3 of flour into bowl at low speed. Beat in milk until smooth. Beat in 1/3 of the flour until blended. Add remaining flour to bowl. Increase speed to
medium and beat for 5 minutes. 

Grease 1 9" or 1 10" tube pan generously. Coat evenly with reserved flour, tapping excess into bowl. Add vanilla and lemon zest. Beat at medium speed 2 minutes. Pour batter into prepared pans. Bake in slow oven (300) 1 hour - 15 minutes or until center springs back when pressed with fingertip. Cool in pans on
wire rack 10 minutes, loosen around side and tube of pan with knife and invert cake onto wire rack to cool completely.





PINEAPPLE BANANAS FOSTER
6 servings

3 firm bananas
1/2 cup margarine, melted
1/2 cup brown sugar
Dash cinnamon
6 slices pineapple, fresh or canned 
1/2 to 1 teaspoon rum extract or 2 tablespoons dark rum
6 large scoops vanilla ice cream 

Cook bananas in peel on grill over medium-high flame 5 to 7 minutes per side (until peel is dark brown).

In a large bowl Combine margarine, brown sugar, pineapple and cinnamon; stir until syrupy. Add peeled, cooked bananas cut in fourths, and pineapple slices. Baste in syrup, turning until fruit is glazed. Add rum extract or rum. Place a pineapple slice in each bowl; top with scoop of ice cream and banana sauce.

PINEAPPLE CREAM CHEESE PIE

1 9-Inch Graham Cracker Crust
1/2 C. Boiling Water
1 Envelope Gelatin
1/2 C. Sugar
1/2 C. Pineapple Juice
1 8-oz. Pkg. Cream Cheese
Whipping Cream

1) Dissolve gelatin in boiling water; stir until completely dissolved.
2) Add sugar and pineapple juice; cool mixture.
3) Soften cream cheese and stir gelatin mixture in gradually until well blended.
4) Pour into pie shell and refrigerate until firmly set.
5) Top with whipping cream before serving.

PORK CHOPS 
(1 or 2 per person) 

1 onion chopper in large chunks 
1 red pepper (bell pepper) cut in large chunks 
1 yellow pepper, cut in large chunks 
Olive oil (I use the spray Pam type) 
salt and pepper to taste 

Mix peppers and onions together with 2 Tablespoons olive oil and put aside. 
Salt and pepper pork chops. Put a small amount of olive oil in oven going pan. Put pan in oven and cook on one side until chops are brown. Remove and add pepper and onion mixture. Turning chops over to brown other side. 
This is also good using chicken breasts.

POSOLE BLANCO
(Mexican Pork and Hominy Soup)
Makes 12 servings

2 lb. boneless lean pork
12 chicken thighs
1 medium onion
2 shredded carrots
2 ribs celery, diced
4 cloves garlic, peeled and left whole
4 tsp. salt
24 peppercorns 
4 29-ounce cans golden or white hominy
4 tsp. leaf oregano
8 cups water 

Garnishes for adding at table by each guest to "customize" his/her bowl of soup:

Salsa (red or green or both) onion, finely chopped 
julienned Jicama
3/4 head lettuce, shredded
2-3 avocados, diced
6 large limes, quartered
thin sliced jalapeno
lots of chopped cilantro

To make soup (day before the party): Cut pork into 1-inch cubes and place in a large sauce pan with water, onion, carrot, celery, garlic, salt and peppercorns. Bring to a boil, immediately reduce heat and simmer 15 minutes. While pork is simmering, remove meat from chicken thigh bones and cut into 1-inch cubes. After pork has cooked 15 minutes, add chicken (bones too) and simmer an additional 45 minutes. Remove from heat and remove meats from broth with a slotted spoon (discard bones). Remove and discard onion. Mash garlic cloves into the broth, and return meats to broth. May be refrigerated at this point to solidify fat for removal. To complete soup: Skim off fat (if not done day before party), bring broth/meats to a simmer. Drain and rinse hominy and add to the soup. Cover pot, bring contents back to a simmer and simmer 30 minutes. Taste posole and add more salt if needed. Serve in large soup bowls. Invite guests to add garnishes to their soup as desired. A squeeze of lime is traditional.

Have good quality tortilla chips on hand to go with the soup.
POTATO MAC SALAD

4-5 large potatoes
1 cup shell macaroni-dry
1-2 carrots chopped
2 celery stalks-chopped
2-3 sweet pickles to taste-chopped
1 cup peas
2 stalks green onion-chopped
salt and pepper to taste
Dressing:
1 cup mayonnaise
1/2 cup Zesty Italian dressing
2 T. pickle juice (or less)

Boil potatoes until tender. Allow potatoes to cool then cut into cubes. Cook
then drain the macaroni according to the directions on the macaroni package.
While the macaroni is cooking mix the dressing in a small bowl and set aside. Lightly toss the cooked & drained macaroni, cooked & sliced potatoes, and the remaining ingredients. Once tossed mix in dressing

RASPBERRY VINAIGRETTE
2 cups

1/4 cup raspberry vinegar
1/4 cup hazelnut oil
3/4 cup salad oil
1 pint raspberries 
Salt and white pepper
1 teaspoon raw sugar

Prepare the raspberries by washing and then puréeing in a blender. Add the vinegar and then the oil. Blend until smooth. Season with salt, pepper, and sugar to taste. Strain the dressing to remove the seeds. Additional whole raspberries can be added for texture.

RHUBARB PUNCH

1 quart Rhubarb (cut into pieces)
3 pints water

Cook rhubarb in water until soft. Strain to remove all fibers, then add:

1 - 6 oz. can frozen lemonade
1 - 12 oz. can frozen orange juice
1 - 6 oz. can frozen pineapple juice (or use canned)
1 package strawberry Kool-Aid
1-2 boxes frozen sweetened strawberries (mashed)
Sugar to taste
Water

Add water until it tastes right. This make a lot, but you can use less of the above ingredients (keep the rest frozen until needed).

This can be made with only the strawberry Kool-Aid and a few strawberries, sugar, and rhubarb juice.

RITZ MOCK APPLE PIE

The National Biscuit Company created Ritz Crackers in 1933 and shortly
afterward introduced a recipe that has remained an adored oddity for nearly
70 years: Mock Apple Pie. Its popularity soared during Word War II when
fresh apples were a luxury few could afford.

Pastry for 2-crust (9-inch) pie
36 Ritz Crackers, coarsely broken (about 1 3/4 cups crumbs)
1 3/4 cups water
2 cups sugar
2 tsp cream of tartar
2 T lemon juice
Grated peel of one lemon
2 T margarine or butter
1/2 tsp ground cinnamon

1. Roll out half the pastry and line a 9-inch pie plate. Place cracker crumbs in prepared crust; set aside.

2. Heat water, sugar and cream of tartar to a boil in saucepan over high heat; simmer for 15 minutes. Add lemon juice and peel; cool.

3. Pour syrup over cracker crumbs. Dot with margarine or butter; sprinkle with cinnamon. Roll out remaining pastry; place over pie. Trim, seal and flute edges. Slit top crust to allow steam to escape.

4. Bake at 425F for 30 to 35 minutes or until crust is crisp and golden. Cool completely.

Makes 10 servings.

This pie used to be referred to as Mr. Truman's Apple Pie, because his wife, Bess, used to make it for him. 

RUMBA FRUIT SKEWERS
6 servings

1/2 cup brown sugar 
1/4 cup rum
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger 
1/4 teaspoon ground red pepper
1 pineapple, peeled, cored, cut into 2-by-1-inch pieces
4 ripe red or 2 ripe yellow bananas, peeled, cut into 2-by-1-inch pieces 
2 star fruit, cut into 1-inch slices
8 to 12 skewers

In a small bowl, stir brown sugar, rum, vanilla extract, cinnamon, ginger and red pepper until sugar dissolves. Set aside.

Thread fruit alternately onto double skewers. Brush with spice mixture. Let stand 5 minutes.

Grill or broil fruit skewers 10 minutes or until brown, basting with spice mixture and turning occasionally.

Note: To prevent pieces of fruit from spinning around as you turn kebabs, thread fruit onto two parallel skewers for each kebab. And make sure bananas are firm and ripe.

RUSSIAN CHACHOCHBELY
Serves 4-6

1 tablespoon vegetable oil 
1 small or medium chicken, cut into small serving pieces (see Notes) 
1 onion, chopped 
3 to 4 cloves garlic, roughly chopped 
3 to 4 tablespoons tomato sauce (see Notes) 
1 tablespoon flour 
3 tablespoons vodka 
Salt and pepper to taste 

Heat oil in a large skillet over medium-high heat. Add chicken and brown well, turning to cook both sides, about 5 minutes total. (Work in batches if necessary.) Add onion and garlic; saute about 5 minutes more, until onion is transparent.

In a small bowl, combine tomato sauce, flour and vodka. Add mixture to skillet and stir to combine. Cover skillet, turn heat to low and simmer 10-15 minutes, or until chicken is cooked through. Season with salt and pepper. If desired, serve over rice.

Notes: Ask the butcher to cut up the chicken or use a heavy cleaver to do it yourself. The idea is to cut the chicken through the bone into smaller-than-usual serving pieces. For instance, cut each breast half into halves or thirds.

If you don't have a bit of tomato sauce handy, Irina Zaytseva says you can use spaghetti sauce, pizza sauce or ``even ketchup.''

SEAFOOD JOE
This recipe comes via The Ark Restaurant in Nahcotta, Wash.,
Serves 4

4 tablespoons butter 
24 or more 1/2-inch cubes of raw fish, such as salmon, halibut, ling cod or perch 
OR small scallops or shrimp OR any other type of fish or seafood 
1 1/3 cups sliced mushrooms 
1 medium lemon 
Salt and pepper to taste 
A few drops Tabasco sauce 
2 teaspoons minced garlic 
2 teaspoon minced shallot 
2 cup chopped fresh spinach 
1/4 cup dry vermouth 
4 eggs, beaten 
Slices of toasted garlic bread, to serve 

Heat butter in skillet over medium-high heat. Sauté fish and mushrooms in butter. Add juice of lemon, salt and pepper, Tabasco, garlic and shallot. Sauté until fish flakes, for a total cooking time of 4 or 5 minutes, depending on thickness of fish.

When fish is almost cooked, add spinach. Deglaze pan with vermouth. When vermouth is almost evaporated, add eggs. Cook until eggs are set. Serve on toasted garlic bread. Karen Karpen, from ``The Best of The Ark and More'' by Nanci Main and Jimella Lucas

SHRIMP AND FUZZY GOURD 
IN SPICED COCONUT-BUTTERMILK SAUCE
Serves 4

3/4 pound medium shrimp in the shell 
2 cups water 
1 medium bunch cilantro (coriander) with roots intact if possible 
1/2 teaspoon white peppercorns 
1 teaspoon fennel seeds 
1 teaspoon coriander seeds 
1 teaspoon kosher salt 
1 teaspoon sugar 
1/2 teaspoon turmeric 
3/4 pound slim fuzzy gourds (see Note) (or zucchini)
1 large white onion 
1 tablespoon butter 
1/3 cup (unsweetened) shredded coconut 
1 cup buttermilk 
1 tablespoon cornstarch 

Rinse shrimp and remove shells. Place shells in small pot with water. Cut off cilantro roots, if any, and scrub well under running water. Add roots, if any, to pot. Separate leaves and reserve. Chop stems and add to pot. Bring to a boil, lower heat, and simmer, partly covered, about 20 minutes, while you prepare remaining ingredients.

Combine pepper, fennel, coriander, salt, sugar and turmeric in spice mill or clean coffee grinder; grind fine. Trim ends from gourds and pare lightly. Quarter lengthwise, then cut into 1/4-inch slices. Peel and dice onion.

In heavy 3-quart casserole, melt butter over fairly low heat. Stew onions gently until almost translucent. Add spice mixture and coconut; toss 1 minute or so. Add gourd and remove from heat.

Strain shrimp broth and return to pot. Boil and reduce to 3/4-1 cup. Add to vegetables. Simmer, covered, until gourd is translucent and just barely tender, 5-10 minutes.

Meanwhile, gradually stir buttermilk into cornstarch. Bunch together cilantro leaves and slice thin. Add buttermilk mixture to casserole and bring to a simmer over moderate heat, stirring until thickened, about 1 minute. Add shrimp and cook until barely done, another minute or so. Remove from heat and gradually add cilantro leaves, tasting for correct balance.

Note: Fuzzy gourd is available in Asian markets and some of the Bay Area's specialty produce markets. If you cannot locate it, you can substitute any soft squash, such as zucchini, or winter melon.

SHRIMP WITH MELON

3 jumbo shrimp, cleaned
1/2 cup Haricots Vert, blanched (French green beans)
1/4 cup cantaloupe melon balls
1 tablespoon salad oil
Raspberry vinaigrette (Recipe Below)
Brush the shrimp with salad oil and sear in a hot sauté pan and set aside. Heat the melon balls and Haricot Verts together in the same pan. Add the seared shrimp to the heated melon balls and toss with the raspberry vinaigrette.
Artistically arrange the shrimp mixture on a plate and serve.

SODA CRACKER PIE

Beat 3 egg whites till stiff. 
Add 1/2 teaspoon baking powder, and then
gradually add 1 cup granulated sugar. 
Beat well (basically making a meringue).

Fold in 12 crushed (not too finely crushed but not too coarse either) soda crackers. Use only 12 of the little cracker squares. If desired, add 1/2 cup broken nuts (mom used walnuts). Fold in 1/2 teaspoon vanilla and pour mixture into buttered pie pan. Bake at 325 degrees for 25 to 30 minutes. When done, pie will look very pale golden brown.

SPINACH SALAD WITH GRAPEFRUIT
Dried cranberries are von Kaenel family favorites, and they often bring them as gifts when they visit Switzerland.

2 ounces bacon
1 (6-ounce) bag baby spinach
1 pink grapefruit, peeled, sectioned, white membranes removed, and larger 
sections broken into pieces
4 ounces feta cheese, crumbled
1 mild red onion, halved lengthwise and cut into 1/4-inch strips
1/2 cup dried cranberries

Dressing: 
1 teaspoon Dijon mustard
2 tablespoons grapefruit juice
1 tablespoon white wine vinegar
5 tablespoons olive oil
Salt and pepper to taste

Broil bacon until cooked but not crisp. Let stand until cold, then cut into 1/2-inch pieces.

In a salad bowl, combine spinach, grapefruit, cheese, onion, cranberries and bacon.

In a small bowl or jar, whisk together or shake dressing ingredients. Toss salad with dressing. Nicole von Kaenel, adapted from the ``Betty Bossi'' series of Swiss cookbooks
SWEET AND SOUR ONIONS

4 large Vidalia Onions -- sliced
1/4 cup Cider Vinegar
1/4 cup Butter or Margarine -- melted
1/4 cup Water -- boiling
1/4 cup Sugar -- or substitute

Slice the onions and arrange in a 1 quart baking dish. Mix the rest of the
ingredients in a small bowl, then pour evenly over the onions. Bake, covered, at 300 degrees F for 1 hour. Serve as a side dish, or on sandwiches as desired.

THOSE BACON THINGS

12-15 good sized jalapeno peppers
2-3 marinated chicken breasts (recipe below)
bacon (cut strips in half)
toothpicks

Marinate chicken several hours or overnight. WEARING GLOVES, halve the peppers lengthwise and scrape out the seeds and the membranes, being careful that juice does not splash into your eyes. 

Cut chicken breasts into pieces to fit in the peppers. Wrap each one in a piece of bacon and secure with a toothpick. Grill until chicken is done. 

CHICKEN MARINADE

1/2 cup fresh orange juice
1/4 cup fresh lemon juice
1 teaspoon Dijon-style mustard
1 teaspoon Worcestershire
1/4 cup canola oil
2 to 3 garlic cloves, minced or pressed
1/4 cup chopped fresh parsley
1 teaspoon dried oregano
Salt and fresh cracked black peppercorns to taste

Combine the orange juice, lemon juice, mustard, and Worcestershire in a
non-reactive (no metal) mixing bowl. Whisk in the oil a little at a time. Add the garlic, parsley, oregano, salt, and pepper. Yield: 1.5 cups 





VEGETABLE SOUP
When Ishii visited Japan a few weeks ago, she asked a friend to help her create a quick, easy recipe using ingredients that people are likely to have on hand. This light and healthful soup is the result. Ishii says that many savory foods don't taste ``right'' to her without a dash of soy sauce. This soup is an example. She says feel free to leave it out.

1 teaspoon vegetable oil
1 medium onion, chopped
1 (14.5-ounce) can chicken broth
1 bay leaf
2 medium potatoes, peeled and cut into bite-size pieces
About 1/3 of a cabbage, cored and cut into 2-inch squares
1/2 a carrot, peeled and sliced
1/2 cup frozen corn
2 medium tomatoes, peeled (see Note) and chopped
Salt and pepper to taste
Dash soy sauce to taste

Heat oil in a saucepan over medium heat. Add onion and sauté until sweet and transparent but not browned. Add broth, 2 cups water and bay leaf. Add potatoes, cabbage, carrot and corn. Bring liquid to a boil and cook until vegetables are tender, 15 to 20 minutes. Add tomatoes and cook until heated through, about 2 minutes more. Add salt, pepper and soy sauce to taste. Remove bay leaf before serving.

Note: To peel tomatoes, submerge them in boiling water for 20 to 30 seconds. The skins should then slip off. Atsuko Ishii

VOLCANIC PUNCH

3 cans frozen fruit punch concentrate
1 64 oz-can pineapple juice
1 can cream of coconut
2 2-Liters ginger ale
ice cubes
Optional: vodka

In a large punch bowl add the 3 cans of frozen fruit punch concentrate. Keep
one of the empty frozen juice cans. Fill the can with water 6 times and add to punch bowl. Add pineapple juice, one bottle of ginger ale, and ice cubes then stir. Then add as much of the 2nd bottle of ginger ale as possible leaving at least 3 inches from the rim of the punch bowl and stir again. Pour in the can of cream of coconut on top. If you want the punch to be alcoholic add vodka.
Will serve 40-70 people.

WARM SCALLOP SALAD 

4 jumbo scallops
1/2 cup maché (lambs lettuce)
1/2 head Belgian endive, thinly sliced
1/4 cup sweet butter
3 tablespoons cider vinegar
2 tablespoons apple cider
1 shallot, finely diced
1/2 teaspoon salad oil
Salt and white pepper

Cut the scallops in half, crossways. Brush with salad oil, then broil long enough to form broiler markings. Transfer the scallops to a lightly oiled sauté pan. Finish cooking in a 350º oven for 5 minutes. 

Remove the scallops from the pan and add the diced shallots. Deglaze the pan with the cider and the vinegar, and reduce it by half. Add the butter to thicken the reduction and adjust to taste with salt and white pepper.

To serve, place the scallops with broiler markings showing over the mixed lettuce and top with the pan dressing.

WIKIWIKI LOMILOMI SALMON

1 can (14.75 oz.) red salmon
3 tomatoes, diced
1/3 cup thinly sliced green onions
1/4 cup finely chopped onion
2 tablespoon water
1 cup crushed ice

Shred salmon. Mix together salmon, tomatoes, green onions, onion and water; 
stir gently. Chill several hours or overnight. Add ice just before serving. serves 8.

Note: In Hawaii salted salmon is usually used in this dish. If you substitute salted salmon be sure to soak for several hours, changing the water several times, before shredding.

WILTED SPINACH SALAD 
1 portion

3 cups spinach leaves, cleaned
1/4 cup panchetta, sliced into pieces (Italian bacon)
1/2 Bermuda onion, finely diced
1/2 cup new red potatoes, peeled, blanched and sliced
3 tablespoons raspberry vinegar

Sauté the panchetta. When it is almost crisp, add the onions and the potatoes. Carefully add the vinegar. Place the spinach into a large mixing bowl. Pour the potato mixture into the bowl and quickly toss. Arrange the salad on a serving platter. www.chef2chef.net

ZUCCHINI BREAD 
(OR CAKE)

3 eggs, slightly beaten
2 cups sugar
2 cups flour, plain
1 cup canola oil
2 cups grated zucchini
1 cup chopped nuts
1 tsp each of salt, cinnamon, baking powder, soda & vanilla

Combine eggs, oil and vanilla. Sift dry ingredients and add to first mixture. Add zucchini and nuts. Bake in well greased tube pan for 1 hour 15 minutes at
350 degrees F.

ZUCCHINI CHEESE CASSEROLE

6 cups Water -- boiling
2 packets Onion Soup Mix
4 ounces Spaghetti -- broken
1/3 cup Margarine
2/3 cup Onions -- chopped
1 cup Green Bell Peppers -- chopped
1 1/2 pounds Zucchini -- sliced
4 medium Tomatoes -- fresh, cut in wedges
1/4 cup Parsley -- chopped
1/8 teaspoon Black Pepper -- freshly ground
4 cups Mozzarella Cheese -- shredded

Preheat oven to 350 degrees F. Cook spaghetti in water and onion soup mix
and drain. Sauté onion, green pepper; add zucchini, tomatoes, parsley and
pepper. Cook about 5 minutes. Pour spaghetti and zucchini mixture into a
greased baking dish. Sprinkle Mozzarella cheese on top; bake for 25 minutes
until hot and bubbly. RF4RP

SHALOM FROM SPIKE & JAMIE



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