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).

AMAZING LOW FAT CANOLI

AUTHENTIC MEXICAN REFRIED BEANS

BBQ BAKED BEANS

BEEF RIB STEAK WITH AVOCADO MINT SAL

BLOOMIN' JALAPENOS

BREW 'N BARBECUE

CHERRY CRISP

CHERRY PIE

CHERRY SAUCE

CHICKEN KABOB SALAD

CHILI PEPPER INFORMATION

CHOCOLATE ZUCCHINI CAKE

CINNAMON GINGER COOKIES

CONFETTI PASTA SALAD

CRAB STUFFED MUSHROOMS

CUCUMBER DILL DIP FOR FRESH VEGGIES

DISHPAN COOKIES

DOUBLE LAYER TRUFFLE BROWNIES

ELIZABETH'S FAMOUS DESSERT

FRENCH OMELET

GEORGIA BARBECUE SAUCE

GRILLED POTATO RATATOUILLE SALAD

GRILLED ZUCCHINI

HASHED BROWN ZUCCHINI

HERBED SEAFOOD PASTA

HOT CHEDDAR BEAN DIP

KANSAS CITY BARBECUE SAUCE

KANSAS CITY RIBS

KANSAS CITY SPICE RUB

LEMON CHIFFON CAKE

LEMON INFORMATION

LEMON SLUSH PUNCH

LEMONADE CAN CHICKEN

LEMONADE MUSTARD SAUCE

LIGHT CHICKEN GOULASH

LIGHT PISTACHIO DESSERT

LUNCH ON BRIE BERRY BRUSCHETTA

MAKEOVER CHOCOLATE ZUCCHINI CAKE

MARINATED GRILLED SCALLOPS

MEMPHIS VINEGAR BARBECUE SAUCE

MONSTER COOKIES

NATCHEZ COOKIES

PAN SEARED ANCHO CHILI SKIRT STEAK

PEKING PORK TENDERLOIN

PINEAPPLE BANANAS FOSTER

POMONAS RASPBERRY FREEZER JAM

PORK SU MAI

RASPBERRY SPINACH SALAD

RED WHITE AND BERRY CHEESECAKE BARS

RED WHITE AND BLUE BURGERS

RED WHITE AND BLUE FRUIT SALAD

REFRIED BEANS

RHUBARB SWIRL

ROSEMARY ORANGE POTATO SALAD

SESAME MARINADE

SLICED TOMATO PLATTER

SNAKEBITE CHILI

SOUTH CAROLINA BARBECUE SAUCE

SPICY BARBEQUE SAUCE

STRAWBERRY JELLO CAKE

SUE THOMAS TART CHERRY MUFFINS

SUMMER PASTA

WASABI AND SESAME GRILLED WINGS

WHITE BEAN PUREE

 

AMAZING LOW FAT CANOLI

Recipe by: Steven Raichlen

serves: 6

2 pints low-fat or nonfat ricotta cheese

1/3 cup sugar, or to taste

1 teaspoon orange flower water

1/2 teaspoon vanilla extract

1/2 teaspoon grated lemon zest

to finish the cannoli:

12 four inch wonton wrappers

spray oil

1 teaspoon cornstarch dissolved in 1 teaspoon water

1 tablespoon melted butter

1 tablespoon chopped pistachio nuts, toasted

cannoli tubes

1. The night before place the ricotta in a yogurt strainer or cheesecloth or paper-towel lined strainer over a bowl. Drain overnight in the refrigerator. Discard the whey.

2. Preheat the oven to 400°F. Lightly spray 12 cannoli tubes with spray oil. Starting with the corner of one wonton wrapper in the center, roll the wrapper around the tube. Glue the opposite corner to the tube with a dab of cornstarch paste. Lightly spray the outside of the cannoli with oil. Roll the remaining wrappers the same way.

3. Bake the cannoli until golden brown and crisp, about 4 to 6 minutes. Let cool slightly, then slide the pastry shells off the tubes onto a cake rack and let cool to room temperature. Brush with the melted butter.

4. Prepare the filling. In a large bowl combine the drained ricotta, sugar, orange flower water, vanilla, and lemon zest and whisk to mix. Correct the sweetness, adding sugar or orange flower water to taste. Transfer the filling to a piping bag fitted with a 1/2 inch star tip. The recipe can be prepared several hours ahead to this stage.

5. Just before serving, pipe the ricotta mixture into the pastry shells, adding filling from each end. As you withdraw the piping tube, make a rosette at each end. Sprinkle the ends with chopped pistachios and serve at once.

AUTHENTIC MEXICAN REFRIED BEANS

[] If no specific amounts, you'll have to wing it! All of these recipes and directions were written by contributors to Real Food 4 Real People. []

Cook pinto beans with a few slices of onion and salt. (We add smoked

ham hocks once in a while to add a little extra flavor.) Cook enough so that

you have 2-3 cups cooked beans. If you do decide to use ham hocks, once the

beans have cooked, take as much meat off of the bones as you can and add

them to the beans once they're mashed.

Melt pork fat in a large frying pan enough that when it's completely melted

it measures about 1/2 in. in bottom of pan. Add sliced onions and fry for a

minute or two. Add 2-3 cups of cooked pinto beans. Smash pinto beans with a

spatula or masher. (Beans don't all have to be mashed.) Add salt to taste.

Now, my mother-in-law adds 1/2 to 3/4 can of El Pato brand tomato sauce

(Mexican Hot Style). Again, this is to your taste but it adds a little punch.

I think the key to authentic Mexican refried beans is the lard, or pork fat

that they are refried in.

I make mine without the pork fat. I just smash the beans using some of the

water left over from cooking. Then I add the El Pato sauce.

My mother -in-law cooks a big pot of beans maybe once a week. She leaves the

whole cooked beans in the pot in the refrigerator. Then each day she makes a

fresh batch of refried beans using a cup or two of the cooked beans at one time. (Depending on how many of us are going to be home for dinner.) I like having the whole cooked beans once in a while and it's convenient to get home and just pop them in the microwave to warm with some leftover meat or chicken and make a burrito. My husband's grandmother does not let anything go to waste. She's in her late 90's and she's always telling everybody to drink the water that the beans were cooked in "for strength" she says. I guess she means the iron from the beans makes the water a healthy drink. (Maybe that's her secret to staying young.) Anyway , good luck.

HERE'S ANOTHER ONE

"The secret at home is spices and bacon drippings...In a large skillet, melt

3 Tbsp. of bacon drippings. Add the following spices: 1 Tbsp of chili powder,

1/2 Tsp of Onion powder and garlic powder [or garlic salt],1/4 Tsp of black pepper, and 1/4 tsp cumin. If you like hot or zing add 1/2 Tsp cayenne pepper. Mix together and add two cans of refried beans - the cheapest store brand work great. Cook until warm enough to eat.

AND ANOTHER

"I had a Mexican friend who gave me the recipe as follows:

1# lean bacon, chopped and fried (do not drain grease)

Remove bacon and add to hot grease:

1 lg onion, chopped

2 jalapeno peppers

Sauté until tender. Add:

3-4 cans Mexican beans

1 tsp minced garlic

1/2 tsp oregano

1/2 tsp fresh ground coriander

1/2 tsp fresh ground cumin

1/2 tsp fresh ground pepper

Cook, stirring occasionally until beans are mushy and start to dry around the edges. Remove from heat. Cover with cheese.

AND STILL ANOTHER

First, cook a pot of pinto beans till they are very done and mushy. I put in 2 or 3 slices salt pork, 1/2 med bell pepper, onions, garlic salt & pepper. You can add

these to taste. When the beans are ready heat a large frying pan add bacon grease - about 1/4 to 1/2 cup. Add beans and liquid. Using your hand potato masher, mash the beans until they are smooth. If you like them spicy, you can add hot peppers.

[] I (Spike) have noticed that Mexican people are extremely frugal with regard to

food, and they can make a meal with almost nothing. They plop most anything onto a tortilla or add to a burrito, and it is delicious and satisfying. When our Mexican friends have dinner with us, no matter what I have prepared, they go to the fridge and look for tortillas. Zap them for a few minutes, and enjoy them plain

or with any gravy, sauce, or liquid there may be with the food I have prepared. I

seldom fix Mexican food because I have little facility with the use of hot spices.

Perhaps I'll learn, some day! I have also noticed that Mexican people seem to be very polite and kind - at least those I have contacted. I never met any bandidos! []

BBQ BAKED BEANS

KFC(r)

Here's a clone recipe to add to the table for your July 4th celebration. Just find yourself a couple cans of the small white beans (not pinto beans or great northern beans), and the rest is easy. Throw all of the ingredients into a casserole dish and let the sucker bake, while you get on with the party.

From Top Secret Recipes:

2 15-ounce cans small white beans (with liquid)

2 tablespoons water

1 tablespoon cornstarch

1/2 cup ketchup

1/2 cup dark brown sugar

2 tablespoons white vinegar

4 teaspoons minced fresh onion

2 pieces cooked bacon, crumbled

1/2 teaspoon dry mustard

1/4 teaspoon salt

dash pepper

dash garlic powder

 

1. Preheat oven to 350 degrees.

2. Pour entire contents of two 15-ounce cans of beans into a covered casserole dish.

3. Combine the water with the cornstarch in a small bowl until cornstarch dissolves. Stir mixture into the beans.

4. Stir the remaining ingredients into the beans and cover the dish.

5. Bake for 90 minutes or until sauce thickens. Stir every 30 minutes. Let beans sit for 5 to 10 minutes after removing them from the oven before serving. (http://www.topsecretrecipes.com) Makes 6 servings.

BEEF RIB STEAK WITH AVOCADO MINT SALSA

Makes 2 servings

Avocado-Mint Salsa (recipe follows)

1 1-pound beef rib steak, 11/2 inches thick

Salt and pepper

Prepare Avocado-Mint Salsa. Set aside while preparing steak.

Season steak on both sides with salt and pepper. Place on preheated grill 3 inches from heat and grill 6 to 7 minutes per side for medium-rare (or broil 3 inches from heat in oven broiler).

Slice meat 1/4 inch thick and arrange on serving plate. Pass salsa on the side.

Avocado-Mint Salsa

1 medium avocado, peeled, pitted and diced

1/4 cup chopped green onions

1/2 cup chopped fresh mint

1 tablespoon lemon juice

1 tablespoon olive oil

Salt and pepper

In bowl, combine avocado, onions, mint, lemon juice and olive oil. Season with salt and pepper. Makes about 11/2 cups.

BLOOMIN' JALAPENOS

15 to 20 large fresh jalapenos, stemmed and cut in half (scoop out some or all of

the seeds depending on heat you want) WEAR GLOVES

2 eggs

1/2 cup milk

salt and pepper

2 tsp Old Bay seasoning

2 cups flour

Oil for frying

Dipping Sauce (make this in advance)

1 large ripe avocado

1/2 cup sour cream

2 Tbsp picante sauce

1/4 tsp garlic powder

1/4 tsp salt

juice of half a lime

Beat egg well and add milk. Put peppers in mixture, mixing to coat. Let stand in mixture about five minutes, then remove. Put salt, pepper, Old Bay Seasoning and flour in 1 quart zip lock bag. Shake to mix thoroughly. Drop the peppers, a few at a time, in the flour and close bag and shake to coat. Lay peppers inside-down on cookie sheet to dry for 15 minutes. Deep fry pepper slices in hot oil until brown and crisp. Drain on paper towels.

Put dipping sauce in small deep bowl and place on large plate. Arrange the jalapeno slices, petal fashion around the dipping sauce bowl. Posted by rinilini

BREW 'N BARBECUE

3 pounds Boneless Pork Sirloin

12 ounces Beer

1/2 cup Dark Corn Syrup (Karo)

1/2 cup Onion -- finely chopped

1/3 cup Prepared Mustard

1/4 cup Cooking Oil

1 tablespoon Chili Powder

2 cloves Garlic -- minced

Place pork in a large shallow glass or enamel dish. In a medium bowl, stir

together remaining ingredients; pour over pork. Cover and refrigerate over night, turning occasionally. Remove pork from marinade. Place over drip pan on grill; grill, covered, with banked charcoal or on gas grill. Baste frequently with marinade. Remove from grill when meat thermometer reads 155 deg. F, after about 1 hour. Let rest 10 minutes before slicing thinly to serve.

Source: "National Pork Producers Council" RF4RP

CHERRY CRISP

Makes 6 servings

2 cups pitted tart pie cherries (fresh, frozen or canned; drain, if canned)

1/2 cup granulated sugar

1 cup old-fashioned oatmeal, uncooked

1/3 cup firmly packed brown sugar

1/3 cup sifted all-purpose flour

1/2 teaspoon salt

1/4 cup butter (see note)

1/2 cup coarsely chopped nuts

Preheat oven to 350 degrees. Combine cherries and sugar in saucepan; bring to a boil over medium heat. Stir until sugar is dissolved; pour into greased 11-by-7-inch baking dish. Combine oatmeal, brown sugar, flour and salt in mixing bowl; mix well. Add butter; cut in with pastry blender until crumbly. Add nuts, mix well. Sprinkle over cherry mixture. Bake 25 to 30 minutes; serve warm. -- From Oliphant Orchard, Sherwood

CHERRY PIE

Makes 8 servings

6 cups pitted tart pie cherries, juices reserved (1 pound, 12 ounces fresh, or 3

cans Oregon pitted tart pie cherries in water)

3 tablespoons cornstarch

Pinch of salt

1/2 cup firmly packed brown sugar (divided)

1/2 cup plus 2 tablespoons granulated sugar (divided)

1/4 teaspoon ground cinnamon

1/4 teaspoon red food coloring (optional)

1/4 teaspoon almond extract

Pastry for double-crust 9-inch pie

1 tablespoon butter, cut into 4 pieces

Milk for brushing pie

Granulated sugar for sprinkling on crust

If using fresh cherries, capture 1/3 cup juice while pitting, draining off the remaining juice. Set juice aside.

If using canned cherries, drain by letting them sit in a colander over a pan for 30 minutes. Gently stir the cherries to allow them to release more juice. Set 1/3 cup of the juice aside.

In a 2-quart saucepan, combine cornstarch, salt, 1/4 cup brown sugar, 1/4 cup granulated sugar and cinnamon. Add the red food coloring, if using, to the cherry juice and add the juice to the dry mixture, mixing well. Cook over medium heat, stirring constantly until thickened. Remove from heat. Drain the cherries once more, then gently stir into the cooked mixture, along with the remaining 1/4 cup each of brown and granulated sugar and almond extract.

Set aside to cool. Meanwhile, preheat oven to 425 degrees.

Line a 9-inch pie pan with bottom crust. Roll out top crust and have at the ready. Gently stir cherries once more, then pour into bottom crust. Dot with the butter. Gently place rolled-out second crust on top of pie, trimming the edges and folding them under to decorate as you please. Cut slits in crust to allow steam to escape, then brush crust gently with a small amount of milk, and sprinkle with remaining 2 tablespoons granulated sugar.

Bake 15 minutes; then reduce to 350 and bake 35 to 40 minutes longer, or until crust is browned and filling bubbly. Remove to rack and cool completely before cutting.

CHERRY SAUCE

Makes 1 1/2 cups

Serve with ham or roast pork.

1 cup pitted tart pie cherries (fresh, frozen or canned; drain, if canned)

1/2 cup plum preserves

2 teaspoons soy sauce

1/4 teaspoon dry mustard

1/4 cup finely chopped walnuts

Blend together cherries, plum preserves, soy sauce and mustard. Stir in walnuts. Serve hot or cold.

-- From Oliphant Orchard, Sherwood

CHICKEN KABOB SALAD

1 can (20 oz.) pineapple chunks

1/4 cup olive or vegetable oil

1 Tbsp mesquite grilling blend (Mrs. Dash brand suggested)

1 lb. boneless, skinless chicken breasts, cut into 1-inch cubes

1 red or green bell pepper, cut into 1-inch cubes

1/2 cup red onion, cut into squares

1 package (10 oz.) leafy romaine salad blend or (12 oz.) American salad blend or other variety

Drain pineapple; reserve 1/2 cup juice.

Combine reserved juice, oil and mesquite blend in shaker jar. Pour 1/4 cup dressing into cup. Set aside remaining dressing.

Thread pineapple chunks, chicken, bell pepper and onions onto skewers. Brush with the 1/4 cup dressing. Grill or broil 10-15 minutes or until chicken is no longer pink, turning occasionally.

Serve kabobs over salad greens with dressing set aside earlier.

Makes four servings.

 

 

 

CHILI PEPPER INFORMATION

Handling heat

Hot, hot, hot: Fresh chili peppers can burn you. Wear gloves if you're handling a lot of them. Be careful not to touch your eyes, nose or mouth. To tame the heat of peppers, remove the seeds and the ribs inside the pepper.

Milk is antidote: If you get more heat than you can handle in a dish, don't drink water. It spreads the capsaicin. Instead, drink milk or east a dairy product, like yogurt.

Go slow: Add chilies to a dish slowly. Remember: You can always make it hotter. But you can't take the heat out if you add too much.

Using chilies

New Mexican chili powder: Chili powder found in most markets is a mixture that can include several spices. New Mexican chili powder is simply ground chilies. The peppers used are very dark red, almost purple, and the flavor is hot and smoky.

Chipotle: Smoked jalapeno peppers, chipotles are sold dried in Mexican markets or canned in a spicy sauce called adobo. If you need only one or two chipotles, the remainder of the canned version can be frozen for months. Tabasco has added a new chipotle sauce to its line. Say it "chee-POHT-lay."

Habanero: Lantern-shaped and usually yellow or orange, habaneros are extremely hot. If you can't stand the heat, substitute a jalapeno, or use only half the habanero. There are a number of habanero-spiked sauces on the market, including a new pepper sauce from Tabasco.

Pimento: Smoked paprika from Spain. It's very different from the sweet paprika of Hungary -- hotter and smoky. Use it in deviled eggs and to zip up potato salad.

CHOCOLATE ZUCCHINI CAKE

serves 12

2 1/4 cups sifted all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1 teaspoon salt

1 3/4 cups sugar

1/2 cup unsalted butter, room temperature

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1/2 cup buttermilk

2 cups grated, unpeeled zucchini (about 21/2 medium)

1 (6-ounce) package (1 cup) semisweet chocolate chips

3/4 cup chopped walnuts

Powdered sugar, optional

Preheat oven to 325 degrees. Butter and flour a 13-by-9-by-2-inch baking pan.

Sift flour, cocoa powder, baking soda and salt into medium bowl. Beat sugar, butter and oil in large bowl until well-blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

Add dry ingredients to the sugar mixture in three batches, alternating with buttermilk, combining well after each addition. Mix in grated zucchini.

Pour batter into prepared pan. Sprinkle chocolate chips and nuts over. Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan. Sprinkle with powdered sugar, if desired.

CINNAMON GINGER COOKIES

Makes: 30 Cookies

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

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

1/4 cup brown sugar

3 tablespoons margarine, melted

2 tablespoons molasses

2 tablespoons 2% yogurt

1 teaspoon vanilla

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon ginger

1/2 teaspoon cinnamon

Pinch nutmeg

1-1/2 teaspoon brown sugar

Preheat oven to 350 degrees F. Spray a baking sheet with nonstick vegetable spray.

In bowl, combine 1/4 cup brown sugar, margarine, molasses, yogurt and vanilla until well mixed.

Combine flour, baking soda, ginger, cinnamon and nutmeg; stir into bowl just until combined.

Using teaspoon, form dough into small balls and place on baking sheet. Press flat with fork; sprinkle with 1-1/2 teaspoons brown sugar. Bake for 10 to 12 minutes.

CONFETTI PASTA SALAD

6 to 8 servings

6 1/2-ounce jar marinated artichoke hearts, undrained

1/2 cup red wine vinegar

2 rounded tablespoons country-style mustard

1/3 cup chopped sun-dried tomatoes

3 cups cooked tricolor pasta, cooled

1 1/2 cups shredded Jarlsberg, regular or the lighter version

1 1/2 cups celery root, julienne cut (matchstick style)

1 1/2 cups chopped green or yellow bell pepper

In a large salad bowl, mix together artichoke hearts, vinegar, mustard and tomatoes.

Add pasta, cheese and pepper; toss well and serve at room temperature.

CRAB STUFFED MUSHROOMS

20 Large Mushrooms

Italian dressing

8 oz Crabmeat, well picked

3/4 cup Fresh breadcrumbs

2 Eggs, beaten

1/4 cup Mayonnaise

1/4 cup Onion, minced

1 tsp. Lemon juice

Marinate mushrooms in Italian dressing; drain. Combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. Fill mushrooms. Top with remaining breadcrumbs; bake at 375 for 15 minutes. Yields 20 appetizers or 4 main course servings.

CUCUMBER DILL DIP FOR FRESH VEGGIES

8 oz Cream Cheese, Softened

1 cup Miracle Whip

2 med. Cucumbers, peeled, seeded and chopped

2 tbsp. Sliced Green Onion

1 tbsp. Lemon Juice

2 tsp. Snipped Fresh Dill Or

1/2 tsp. Dried Dill Weed

1/2 tsp. Tabasco Sauce

Beat cream cheese until smooth. Stir in remaining ingredients until well blended. Cover and chill until serving time. Makes 2-1/2 cups.

DISHPAN COOKIES

2 cups brown sugar

2 cups white sugar

4 eggs

2 tsp. baking soda

1 1/2 tsp. baking powder

2 cups butter - melted

4 cups flour

4 cups corn flakes

6oz. chocolate chips

6oz. butterscotch chips

1 1/2 cups chopped nuts

1 cup coconut

1 1/2 cups oatmeal

In an immense bowl, mix all ingredients in the order in which they are listed, and bake on no-stickum sprayed cookie sheets at 325 degrees for 8 to 10 minutes.

DOUBLE LAYER TRUFFLE BROWNIES

1/2 cup unsalted butter, cut into large pieces

2 1/2 oz. semisweet chocolate, finely chopped

1 1/2 tsp vanilla extract

1 tsp instant coffee or espresso powder

pinch of salt

1 cup sugar

2 large eggs

1/2 cup flour

6 oz. (about 1 1/4 cup) walnut halves, toasted and coarsely chopped (see note)

Top Layer:

8 oz. semisweet chocolate, finely chopped

1/2 cup unsalted butter, cut into large pieces

2 Tbsp sugar

1/2 cup whipping cream

pinch of salt

1 tsp instant coffee or espresso powder

1 tsp vanilla extract

1 large egg

4 large egg yolks

35 dark-chocolate-covered espresso beans (optional)

Preheat oven to 325°F.

Coat 9 x 13-inch baking pan with vegetable oil spray.

Prepare bottom layer by melting butter and chocolate together in double boiler or microwave. Whisk together until smooth and transfer to large bowl. Stir in vanilla, instant coffee and salt. Whisk in sugar. Add eggs one at a time, whisking well after each addition. Add flour and stir briefly just until smooth. Then stir in nuts, and scrape batter into prepared pans.

Prepare top layer by melting chocolate and butter together in double boiler or microwave. Off the heat, whisk in sugar, whipping cream, salt, instant coffee and vanilla. Add egg and egg yolks one at a time, whisking well after each addition. Stir until smooth. Pour over bottom layer, using an offset spatula, if necessary, to spread evenly.

Bake in preheated oven 25 to 30 minutes, or until top has a dull cast and edges are just pulling away from pan's sides. A toothpick inserted into center will have a bit of moist batter clinging to it. Do not over-bake. Cool in pan on wire rack to room temperature, then refrigerate 1 hour.

If desired, cut into 35 rounds with 1 1/2-inch cookie cutter (rows of 5 across and 7 down). Place each round in a fluted cup, if desired, and top with a chocolate colored espresso bean. Extra scraps of brownie may be folded into vanilla ice cream for a truffle brownie ice cream.

Store at room temperature, or refrigerated, covered with plastic wrap. Best eaten within 2 days. May be served at room temperature or chilled.

Note: Nuts should be cooled before chopping. To toast walnut halves, place nuts in single layer on sheet pan. Toast in 325°F. oven until golden brown and fragrant, 5 to 12 minutes. Shake pan once or twice during toasting to encourage even browning.

ELIZABETH'S FAMOUS DESSERT

Makes 8 servings

3 cups pitted tart pie cherries (fresh, frozen or canned; drain, if canned)

3 tablespoons cognac or brandy

1 tablespoon unsalted butter

1/2 cup granulated sugar (divided)

3/4 cup 1 percent milk

1/4 cup whipping cream

3 eggs

1 teaspoon vanilla

Pinch of salt

2/3 cup all-purpose flour

Preheat oven to 350 degrees. Combine cherries and cognac and set aside. Use the butter to grease a 9-inch pie plate and dust with 1 teaspoon sugar. In a blender, mix milk, cream, eggs, remaining sugar, vanilla, salt and flour. Blend at high speed for 1 minute, scraping the sides of the blender once. Pour 1/2 cup batter into pie plate. Arrange the cherry mixture evenly over the top. Cover with the remaining batter. Bake 45 minutes or more until top is puffed and golden brown and batter is set. Serve hot or warm. -- From Oliphant Orchard, Sherwood

FRENCH OMELET

Makes 2 servings

4 eggs

2 tablespoons water

Salt and pepper

2 tablespoons butter

Beat the eggs with the water, salt and pepper.

Melt the butter in an omelet pan set over moderate heat. When the butter has melted and looks foamy, add the eggs. As the edges of the eggs begin to set, use a rigid spatula to push the edges toward the center of the pan while tilting the pan to let uncooked portions move to the exposed surfaces. Keep pushing the eggs and tilting the pan until the eggs are almost set, but still creamy and shiny.

Fold the omelet in half or in thirds. Slide out onto a serving plate.

GEORGIA BARBECUE SAUCE

Makes 1 quart

1 9-ounce jar mustard

1/2 cup granulated sugar

1 14-ounce bottle ketchup

1/4 teaspoon cayenne

1 to 2 cups distilled vinegar, depending on thickness desired

Mix mustard and sugar well in large pan on top of stove. Mix in ketchup and cayenne; then add vinegar. Simmer over low heat for about 15 minutes. Excellent with pork or chicken. -- From "The Southern Junior League Cookbook"

 

 

 

 

 

GRILLED POTATO RATATOUILLE SALAD

2 pounds Potatoes

1 medium Eggplant

1 medium Zucchini

2 medium Yellow Squash

4 medium Portobello Mushroom -- stems removed

1 medium Green Bell Pepper

1 medium Red Bell Pepper

4 medium Plum Tomatoes -- halved lengthwise

4 medium Onions -- peeled and halved

2 heads Garlic

1/2 cup Olive Oil

1/4 cup Balsamic Vinegar

1/2 teaspoon Salt

1/2 teaspoon Black Pepper -- freshly ground

2 teaspoons Chives -- freshly snipped

Wash and dry all vegetables except for onions. Cut potatoes into 1-inch thick lengthwise wedges. Steam wedges on a rack over boiling water (covered) for 10 minutes to pre-cook potatoes. Remove potatoes from steam and pat dry with paper towels. Prepare remaining vegetables- cut eggplant lengthwise into 1 -inch thick slices; cut zucchini and yellow squash in half lengthwise; seed and quarter green and red peppers. Place potatoes and all other vegetables on baking sheets and brush with olive oil to prevent sticking during grilling. Prepare grill. When grill is ready, lightly oil the grill tray. Place eggplant, squash and mushrooms on the grill crosswise so they don't fall through the grill tray. Place the tomatoes and the peppers in a wire grilling basket or on a grilling tray suitable for small foods so they don't fall through into the grill. Place garlic heads directly on grill. With the grill lid closed, grill all vegetables for 5 minutes. With tongs and a metal spatula, turn the vegetables and grill the other side, with the lid closed, for another 5-6 minutes. If all vegetables don't fit on the grill, cook in batches.

When vegetables are cooked, arrange on a large serving platter (slice Portobello mushrooms if they're large). Halve the grilled heads of garlic crosswise, and squeeze out the soft pulp into a small bowl. Whisk together the balsamic vinegar and the garlic, then pour over the vegetables. If not using garlic, just drizzle

vinegar over vegetables. Sprinkle vegetables with the fresh thyme leaves or

chives, if desired. Serve salad warm or at "picnic" temperature-no need to

chill. Source: "The Idaho Potato Commission" RF4RP

 

 

 

 

GRILLED ZUCCHINI

WITH BASIL BALSAMIC VINAIGRETTE

1/4 cup chopped fresh basil leaves

3 Tbsp balsamic vinegar

1 Tbsp Dijon mustard

1 tsp honey or maple syrup

2 cloves garlic, minced or pressed

1/3 cup extra-virgin olive oil

8 yellow or green zucchini (3 lbs. total), rinsed, ends trimmed, and cut into 1/2-

inch-thick rounds

Basil sprigs

Salt and pepper

In a small bowl, mix chopped basil, vinegar, mustard, honey, and garlic. Whisking, blend in oil.

Thread zucchini on thin skewers so rounds lie flat and pieces touch. Brush generously with basil vinaigrette. Place zucchini on a barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds). Close lid on gas grill. Cook until brown on each side, 5 to 7 minutes total; turn once.

Push zucchini from skewers onto a platter. Drizzle with remaining vinaigrette. Garnish with basil sprigs. Add salt and pepper to taste. 8 servings.

Posted by Macklinda

HERBED SEAFOOD PASTA

6 to 8 servings

2 tablespoons minced dill

2 tablespoons minced parsley

2 tablespoons minced chives

1 1/2 teaspoons dry mustard

1/4 cup extra-virgin olive oil

1/2 pound tricolor rotini or spiral pasta

1 head fennel, sliced into thin strips

2 stalks celery, chopped

2 carrots, peeled and chopped

1 pound crab meat or surimi**, cut in small chunks

2 cups shredded Jarlsberg cheese

To make dressing: In a large bowl, mix dill, parsley, chives, mustard and oil.

Cook pasta in boiling water according to package instructions; three minutes before cooked to al dente stage, add fennel, celery and carrots.

Drain; transfer pasta mixture to the bowl with the dressing; add crab meat and toss.

Add shredded cheese and toss again.

Serve immediately or re-warm in microwave, loosely covered.

**surimi is cooked, minced fish, usually used in the processing of imitation shellfish.

HOT CHEDDAR BEAN DIP

1/2 cup Miracle Whip

16 oz Pinto Beans, Drain, Mashed

1 cup Shredded Cheddar Cheese

4 oz Diced Green Chilies

1/4 tsp. Tabasco Sauce

Combine all ingredients until well blended. Spoon into a small ovenproof dish. Bake at 350°F for 30 minutes or until bubbly. Makes 2-1/2 cups.

KANSAS CITY BARBECUE SAUCE

Makes 3 cups

1/2 cup cider vinegar

2 cups ketchup

1/2 cup firmly packed brown sugar

2 to 3 teaspoons red pepper sauce

1 tablespoon paprika

1/2 cup butter (1 stick or 8 tablespoons)

1 clove garlic, minced

1/4 cup chili sauce

1 to 2 teaspoons salt

In a saucepan, mix vinegar, ketchup, brown sugar, pepper sauce, paprika, butter, garlic, chili sauce and salt. Simmer 15 to 20 minutes over low heat.

-- From "Celebrating Barbecue" by Dotty Griffith

KANSAS CITY RIBS

4 slabs pork back ribs, well-trimmed of fat and silver skin removed from the back

side

1 recipe spice rub (see recipe in this collection)

Hickory chips or chunks, soaked for 30 minutes

Favorite purchased or homemade barbecue sauce

Rub ribs liberally with spice rub and let sit, covered, for 20 minutes.

Soak hickory chips or chunks in water. Build charcoal fire or preheat gas grill. If using wood, place directly on hot coals or in a smoker box of a gas grill.

Place ribs on grill in the center of the cooking grate. Cook slowly for 1 1/2 to 2 hours or until meat pulls back from bone.

Fifteen to 20 minutes before the ribs are done, baste ribs with your favorite barbecue sauce. Warm remaining sauce in a saucepan and serve at the table.

Makes 4 to 8 servings.

KANSAS CITY SPICE RUB

1/4 cup salt

1/4 cup black pepper

1/4 cup sweet paprika

1/4 cup sugar

1 Tbsp garlic powder

1 Tbsp onion powder

4 tsp good-quality chili powder or powder ancho chilies

1 Tbsp dry mustard

1 tsp cayenne pepper (or to taste)

1 1/2 tsp ground thyme

1 1/2 tsp ground oregano

1 tsp ground cumin

Mix all ingredients in a small bowl. Store unused spice mixture in an airtight container.

Note: If you don't like an individual spice, just omit it or substitute one of your favorites.

LEMON CHIFFON CAKE

1 1/2 cups cake flour

2 1/2 teaspoons baking powder

pinch salt

1 1/4 cup splenda

1/4 cup canola oil

2 large egg yolks

6 Tablespoons buttermilk

1/4 cup lemon juice

finely grated rind of one lemon

1 teaspoon vanilla

6 large egg whites , at room temp.

2 tablespoons sugar

1/2 tsp. cream of tartar

1.Heat oven to 325 o. Sift together flour, baking powder and salt into a medium bowl. Stir in splenda and set aside.

2.In a large bowl combine oil, egg yolks, buttermilk, lemon juice, lemon rind and vanilla. Beat with a mixer until smooth. Incorporate flour mix on low speed. Beat on medium 30 seconds or until smooth.

3.In a separate bowl, with clean beaters beat egg whites and cream of tartar

until foamy . Gradually add sugar(2 Tbsps) beat until stiff but not dry.

4. gently stir in 1/4 of the whites to loosen batter , gently fold in the remainder of whites. spoon batter into ungreased 10 tube pan, spreading evenly.

5. Bake for 30 minutes or until cake springs back when gently touched. Cool

upside down by placing pan on a bottle or funnel for 45 minutes. Makes 10 slices

LEMON INFORMATION

Quick Lemonade Fixes

Citron au chocolat: Mix 1 cup chocolate syrup and 11/2 quarts reconstituted frozen lemonade concentrate. Chill until very cold; serve over ice, sprinkled with chocolate shavings, if desired. Don't say no until you've tried this. The chocolate flavor is not that pronounced. It mellows the lemonade and makes for a smooth, almost creamy, drink.

Pink apple lemonade: Combine 48 ounces cranberry juice cocktail, 4 cups apple juice and 1 (12-ounce) can frozen lemonade concentrate, thawed. Stir in 1/2 cup water and 1/4 cup freshly squeezed lime juice.

Almond and lime lemonade: Combine 4 cups cold water; 1 (12-ounce) can frozen lemonade concentrate, thawed; 1 (6-ounce) can frozen orange juice concentrate, thawed; 2 (6-ounce) cans pineapple juice; 1/4 cup freshly squeezed lime juice, 1 teaspoon pure vanilla extract and 1 teaspoon pure almond extract.

Rum runner's lemonade: Combine 1 (10-ounce) can frozen tropical fruit mixer concentrate, thawed; 1 (12-ounce) can frozen lemonade concentrate, thawed; 41/2 cups cold water; and 11/2 cups dark rum. Serve over ice, or put 1 cup mixture in blender with ice and blend until the drink becomes slushy.

Serve immediately.

Lemon tricks

Selecting. When purchasing lemons, look for smooth skin with no blemishes. They should feel heavy for their size.

Stock up. It's OK to stock up on lemons in bulk. Uncut ones keep well in the refrigerator for up to a month.

Juicing: Bring the fruit to room temperature before juicing. Even better, warm in the microwave 10-20 seconds to make the juice flow.

Gently roll the fruit on a countertop to loosen fibers before juicing, cut it in half crosswise and use a reamer to squeeze out the juice.

Citrus juice freezes well: If you're freezing it to prepare lemonade later, freeze it in 1-cup portions. For other uses, pour juice into an ice cube tray. When frozen, empty the tray into a plastic bag and store in the freezer.

An average lemon produces about 3 tablespoons of juice. One pound of lemons, about five medium, yields about 1 cup of juice.

Garnishing: To make lemon garnishes, use a channel knife to remove long, thin strips of rind or a citrus zester for thin threads of peel.

Zesting: To grate lemon zest, use the smallest holes on a cheese grater or use a microplane zester. Like juice, zest also freezes well. -- Sources: "Lemonade" (Harvard CommonPress, $10.95) and "The Food Lover's Tiptionary (Hearst Books, $15)

LEMON SLUSH PUNCH

2-1/2 cups white sugar

6 cups water

2 (3 oz.) packages strawberry flavored gelatin

1 (46 fluid oz.) can pineapple juice

2/3 cup lemon juice

4 cups orange juice

2 liters lemon-lime flavored carbonated beverage

In a large pot, boil sugar, water and strawberry flavored gelatin for 3 minutes. Stir in pineapple juice, lemon juice and orange juice; mix well. Divide mixture in half and freeze in 2 separate containers.

When ready to serve, place one unthawed container in a punch bowl, stir in 1 liter of lemon-lime flavored beverage and stir until slushy. Makes 20 servings.

 

LEMONADE CAN CHICKEN

Rub:

1 Tbsp lemonade powder

1 Tbsp brown sugar

1 Tbsp paprika

2 tsp hickory-smoked salt

1 tsp lemon pepper

1 tsp garlic powder

1 tsp onion powder

1/4 tsp celery seed

1 can (12 oz.) lemonade

1 chicken (3 1/2 to 4 lbs.)

2 tsp vegetable oil

2 cups wood chips or chunks (preferably hickory or oak), soaked for 1 hour in

water to cover, then drained

Lemonade-Mustard Sauce (recipe in this collection)

Rub: Put the lemonade powder, brown sugar, paprika, hickory salt, lemon pepper, garlic and onion powders and celery seed in a small bowl and stir to mix.

Chicken: Pop the tab off the lemonade can. Pour half of the lemonade (1/2 cup) into a measuring cup and set aside for the sauce. If cooking the chicken on the can, using a can opener that cuts triangular openings, make 2 additional holes in its top. Set the can aside.

Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out under cold running water, and then drain and blot dry, inside and out, with paper towels.

Sprinkle 1 teaspoon of the rub inside the body cavity and 1 teaspoon inside the neck cavity of the chicken. Drizzle the oil over the outside of the bird and rub or brush it all over the skin. Sprinkle the outside of the bird with 1 tablespoon rub and rub it all over the skin. Set aside 2 teaspoons of rub for the sauce. Spoon the remaining rub into the lemonade through a hole in the top of the can.

To cook on a can: Hold the bird upright, with the opening of the body cavity at bottom, and lower it onto the can so the can fits into the cavity. Pull the chicken legs forward to form a sort of tripod, so the bird stands upright. The rear leg of the tripod is the can. Tuck the tips of the wings behind the chicken's back.

Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center.

When ready to cook, if using a charcoal grill, toss all of the wood chips or chunks on the coals. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked through (about 180°F. on an instant-read meat thermometer inserted in the thickest part of a thigh, but not touching the bone), 1 to 1 1/2 hours. If using a charcoal grill, you'll need to add 12 fresh coals per side after an hour. If the chicken skin starts to brown too much, loosely tent the bird with aluminum foil.

If cooking on a can: Using tongs, hold the bird by the can and carefully transfer it in an upright position to a platter.

Present the bird to your guests. Let the chicken rest for 5 minutes, then carefully lift it off the can. Take care not to spill the hot lemonade or otherwise burn yourself. Halve, quarter or carve the chicken and serve with Lemonade-Mustard Sauce.

Serves 2 to 4.

Note: This is a twist on beer-can chicken: a bird roasted upright over an open can of lemonade. The rub is made with powdered lemonade mix (the "secret" ingredient in a lot of Kansas City rubs), while the barbecue sauce combines lemonade, brown sugar and mustard.

LEMONADE MUSTARD SAUCE

1 Tbsp butter

2 to 3 shallots, or 1 small onion, finely chopped (about 1/2 cup)

3/4 cup lemonade (reserved from Lemonade Chicken)

1/2 cup firmly packed light brown sugar

6 Tbsp Dijon mustard

3 Tbsp fresh lemon juice, or more to taste

1/2 tsp grated fresh lemon zest

Coarse salt (kosher or sea) and freshly ground black pepper

Melt the butter in a heavy saucepan over medium heat. Add the shallots and cook until just beginning to brown, about 4 minutes. Add the lemonade, raise the heat to high, and let boil until reduced to 2 tbsp., about 5 minutes. Stir in the brown sugar, mustard, lemon juice and lemon zest. Lower the heat to medium and let the sauce simmer until thick and richly flavored, about 5 minutes, whisking from time to time.

Taste for seasoning, adding salt, pepper, and more lemon juice to taste. This sauce goes great with any sort of poultry, with pork, and even with rich, grilled fish, such as swordfish or salmon. Makes about 1 cup.

 

LIGHT CHICKEN GOULASH

 

1 tbsp. butter

4 skinless, boneless chicken breasts

1 large onion, sliced into rounds and separated

1 crushed garlic clove (or more depending on your taste)

2 tbsp paprika

2 tbsp flour

1/4 tsp salt

1/4 tsp each of sugar and cayenne

1 cup low fat chicken broth

6 plum or 4 regular tomatoes, seeded and chopped

1 large green pepper, seeded and cut into bite size pieces

1/4 to 1/2 cup light sour cream

 

Heat butter in a large frying pan or saucepan over medium heat. Cook chicken until golden brown. Remove from pan. Add onions and garlic, sauté about 5 minutes. Sprinkle with paprika and stir for 1 minute. While onions are sautéing, cut chicken into 1" strips. Stir flour with salt, sugar and cayenne. Sprinkle over softened onions and stir until absorbed. Stir in broth and bring to a boil, stirring often until thickened and bubbly. Then, add tomatoes, pepper and chicken strips. Cover and simmer, stirring occasionally, until bubbly and chicken is done, about 10 minutes. Remove from heat. Stir in sour cream and serve over hot noodles, rice or herbed pasta. Makes 4.

LIGHT PISTACHIO DESSERT

1/2 cup reduced fat margarine

1 cup flour

1/2 cup powdered sugar

1/2 cup chopped walnuts

First layer

1 pkg (8 oz.) fat free cream cheese, softened

1 cup nonfat sour cream

1 carton (8 oz.) Light cool whip (or fat free)

Second layer:

3 cups 1% milk

1 pkg. sugar free instant pistachio pudding mix (4 serving size)

Topping:

1 carton Cool Whip (8 oz.)

Ground nuts for garnish

In a mixing bowl, cream the margarine. Add flour and sugar; blend until crumbly. Add walnuts. Press into 9x13 baking dish sprayed with Pam. Bake at 375°F. for 10 to 12 minutes or until set. Cool.

In a mixing bowl, beat cream cheese and sour cream. Fold in whipped topping and spread over the cooled crust. In another mixing bowl, combine milk and pudding mixes and beat on low speed for 2 minutes. Spread over the first layer.

Spread the remaining Cool Whip over the second layer. Sprinkle with walnuts. Chill at least 1 hour before cutting.

Serves 18-24 depending on how you cut it. Posted by HDMac

LUNCH ON BRIE BERRY BRUSCHETTA

Makes 6 servings

12 slices French bread, cut 1/2 inch thick

1/3 cup butter, softened

1/3 cup firmly packed brown sugar

2 teaspoons ground cinnamon

12 slices brie cheese (about 12 ounces)

1 1/2 pounds sliced stemmed strawberries (about 4 to 5 cups)

1/2 teaspoon vanilla

1 cup sliced almonds, toasted

Heat oven to 375 degrees. Spread 1 side of each bread slice with butter; arrange, butter side up, on large baking sheet. In small bowl, combine sugar and cinnamon; sprinkle 1 teaspoon over each slice of bread. Reserve remaining sugar mixture. Toast bread in oven for 5 minutes. Remove from oven. Top each toast slice with 1 slice of cheese; return to oven. Bake an additional 4 to 6 minutes or until cheese is melted. Meanwhile, in large bowl, combine strawberries, vanilla and remaining sugar mixture; toss lightly. Place 2 bruschetta on each serving plate. Spoon 1/3 cup strawberry mixture over each; sprinkle with almonds. Serve immediately.

MAKEOVER CHOCOLATE ZUCCHINI CAKE

2 eggs

2 egg whites

1 1/2 cups sugar

1/2 cup packed brown sugar

1/2 cup unsweetened applesauce

1/2 cup canola oil

1/4 cup corn syrup

3 squares (1 ounce each) unsweetened chocolate, melted and cooled

3 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

3 cups shredded zucchini, squeezed dry

1/2 cup finely chopped nuts

1 teaspoon powdered sugar

In a mixing bowl, combine the first eight ingredients (eggs through chocolate), beat until smooth.

Combine the flour, baking powder, baking soda and salt, add to the egg mixture and mix just until combined. Fold in zucchini and nuts.

Pour into a 10-inch fluted tube pan coated with nonstick cooking spray and floured. Bake at 350 degrees for 55 to 65 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from pan to a wire rack. Cool completely. Dust with powdered sugar.

MARINATED GRILLED SCALLOPS

1 medium onion -- chopped

1/2 cup vegetable oil

Juice of 1 lemon

1/2 teaspoon minced garlic

1/4 teaspoon salt

1/2 teaspoon ground black pepper

2 pounds scallops

Soak your skewers in water for at least 2 hours before cooking.

Combine first 6 ingredients in a large shallow dish. Add scallops, stirring gently to coat; refrigerate 2 hours.

Thread scallops on skewers. Place kabobs 4 to 5 inches from hot coals; grill 10 to 12 minutes, turning and basting occasionally with leftover marinade. serves 6

MEMPHIS VINEGAR BARBECUE SAUCE

Makes 3 cups

1/4 cup cider vinegar

2 cups ketchup

1/2 cup firmly packed brown sugar

1/4 cup prepared mustard

1 teaspoon red pepper sauce

1 teaspoon Worcestershire sauce

1 teaspoon garlic salt

Juice from 1/2 lemon

2 teaspoons black pepper

In a saucepan, mix vinegar, ketchup, brown sugar, mustard, pepper sauce, Worcestershire, garlic salt, lemon juice and black pepper. Simmer 15 to 20 minutes over low heat. -- From "Celebrating Barbecue" by Dotty Griffith

MONSTER COOKIES

2 lbs (4 c) brown sugar

4 cups white sugar

12 eggs

2 Tbsp white (Karo) syrup (brown works fine too)

1 lb margarine or butter

3 lbs (5 1/2 c) peanut butter

8 tsp soda

1 Tbsp vanilla

18 cups oatmeal (1 large box plus 2 cups) or substitute 1 or so cups of

wheat germ to make it more nutritious.

Mix and match the following ingredients (use 'em all if you like!)

1 lb M & Ms

1 lb chocolate chips

raisins

dates

nuts

coconut

other chips (white, toffee, butterscotch)

you could add whatever you want - sunflower seeds, etc

Mix together first 8 ingredients (everything down to the oatmeal) Then add

chips, nuts, etc. and mix well. Then fold in oatmeal (I use my hands to mix

well) - You'll need a humongous bowl or two! Place 1 Tbsp (or use an ice cream

scoop) on ungreased cookie sheet. Bake at 350 F for 10-15 minutes. Done when medium brown on top.

NATCHEZ COOKIES

about 15 whole graham Crackers'

2 sticks UN-salted butter

1 cup firmly packed brown sugar

1 tsp. Vanilla

1 1/3 cups coarsely chopped walnuts

1 6-oz pkg Chocolate chips

Preheat oven to 350. Lightly butter an 11x17 cookie sheet. Arrange graham

crackers with the edges touching , side by side. Stir butter and brown sugar in

heavy medium saucepan. Over medium heat until butter melts and sugar dissolves. mix in vanilla. Increase heat and boil 1 minute . Pour this caramel mixture over crackers. Sprinkle with nuts. Bake about 10 minutes until caramel top bubbles and turns a deep brown. Remove from oven. Immediately sprinkle chocolate chips over cookies. Cool 4 minutes then cut along cracker edges to separate. Transfer to cooling rack.

PAN SEARED ANCHO CHILI SKIRT STEAK

Makes 4 servings

2 large (or 4 small) dried ancho or New Mexican chilies (1 ounce total)

2/3 cup fresh orange juice

2 cloves garlic

1 tablespoon olive oil

Salt to taste

1 1/2 pounds skirt steak, cut into 4 pieces

2 tablespoons vegetable oil

Heat a large, heavy skillet over moderate heat and toast chilies 5 to 10 seconds on each side, pressing down with tongs. Discard stems and seeds and soak chilies in hot water to cover for 5 minutes. Drain and tear into pieces. In a food processor, puree chilies with orange juice, garlic, olive oil and salt to taste until smooth, about 2 minutes. Transfer half of sauce to a small serving bowl.

Season steak with salt and coat steak generously with remaining sauce.

Heat 2 large heavy skillets over high heat until hot and add 1 tablespoon vegetable oil to each, swirling to coat bottom of pans. Sear steak 2 to 3 minutes on each side for medium-rare. Serve with additional sauce. -- From "Gourmet Every Day"

PEKING PORK TENDERLOIN

1/4 cup soy sauce

2 cloves garlic -- sliced

2 inches ginger root, sliced

4 1/2 pounds pork tenderloins -- (3 tenderloins)

3/4 cup honey

3/4 cup sesame seeds

Combine first 3 ingredients in a large shallow dish or a large heavy-duty, zip-top plastic bag; add tenderloins. Cover or seal; refrigerate 1 hour, turning occasionally. Remove from marinade, discarding marinade; pat dry. Coat tenderloins with honey; roll in sesame seeds.

Place on a lightly greased rack in a broiler pan. Bake at 375 degrees F. for 25 to 30 minutes or until a meat thermometer registers 160 degrees F. Let stand 5 minutes before slicing. Yield: 12 servings.

PINEAPPLE BANANAS FOSTER

Makes 8 servings

1/4 cup firmly packed brown sugar

1/4 cup honey

1/2 teaspoon ground cinnamon

1 large fresh pineapple, peeled

Vanilla ice cream

Blueberry Sauce (recipe follows)

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 for 3 minutes on each side. Cut pineapple spears in half, and serve with ice cream and sauce.

Blueberry Sauce

2 cups fresh or frozen blueberries, thawed

1/3 cup granulated sugar

1 tablespoon honey

1/8 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

Bring blueberries, sugar, honey, cinnamon and nutmeg to a boil in a saucepan over high heat; reduce heat, simmer 10 minutes. Cool. Chill at least 2 hours. Makes 2 cups. -- From Southern Living Cooking School

POMONAS RASPBERRY FREEZER JAM

Makes 5 to 6 cups

The Pomona package comes with 2 packets that must be prepared according to package directions. You will need a blender or food processor to keep the pectin mixture from becoming lumpy when adding the hot water.

Calcium water

2 quarts raspberries or enough to make 4 cups mashed

1 cup granulated sugar or 1/2 cup honey, or artificial sweetener to taste

3/4 cup water

3 teaspoons pectin powder

Prepare calcium water by mixing 1/2 teaspooon calcium powder (from small packet) and 1/2 cup water in a small jar with a tight-fitting lid. Store in refrigerator for several months.

Wash and rinse six 8-ounce containers with tight-fitting lids.

Wash raspberries and remove hulls. Mash by hand or in food processor (be careful not to puree them) enough raspberries to measure 4 cups and place in a large bowl. Measure sugar and set aside. Bring the 3/4 cup water to a boil and pour into a blender; add pectin powder and blend 1 to 2 minutes, until the pectin is dissolved. Add the hot pectin mixture to the fruit and stir vigorously for 1 minute. Add sugar and stir well; taste and add more sugar, if desired. Shake calcium water and stir 4 teaspoons into berries. Mixture should gel right away, but you can stir in 1 teaspoon calcium water at a time until it reaches the desired consistency.

Fill one container at a time, leaving 1/2-inch head space. Wipe rim with a clean cloth. Put on lids. Store in freezer immediately.

PORK SU MAI

Can be made with all kinds of fillings. Pork and Shrimp are the most common, and they are worth the fuss.

4 medium dried mushrooms (reconstituted) or 1/2 cup minced fresh mushrooms

2 cup (about 1 lb.) finely chopped or ground lean pork.

1/3 cup minced green onion

1/4 cup (each) minced water chestnuts and bamboo shoots

2 tsp minced fresh coriander (also called Chinese parsley or cilantro)

1 tsp grated fresh ginger

3 tbsps soy sauce

1-1/2 tsp cornstarch

1 egg white

4 dozen won ton skins or sui mai dumpling dough.

1 carrot grated

salad oil

soy sauce or sauce of your choice.

Squeeze mushrooms dry and chop fine or use fresh chopped. Mix mushrooms with pork, onion water chestnuts, bamboo shoots, coriander and ginger. Blend the 3 tbsp. soy with cornstarch and add to pork mixture along with egg white. Stir until well mixed. Divide mixture into 48 equal balls.

Place a pork ball in center of one skin and squeeze in the middle -top surface should be exposed. Tap bottom on a flat surface so dumpling will stand upright. Put 1/4 tsp. grated carrot on top of each Dumpling. Brush salad oil on each. Keep covered until all are shaped. Place dumplings without crowding on a greased rack that will fit inside steamer or wok or deep pan.

Pour boiling water into steamer leaving 1-1/2 inches between water and rack. Cover and steam for 20 min. Serve hot or cooked ahead, cover and freeze for up to 1 month. To Freeze place slightly apart (or they will stick together) on a baking sheet freeze until firm place in plastic bags.

Serve with soy sauce or spicy sauce.

RASPBERRY SPINACH SALAD

1 pound spinach leaves, washed

1 pint strawberries, sliced

3 kiwi, sliced

1 handful macadamia nuts

Dressing:

1/3 cup vegetable oil

2 Tablespoons raspberry vinegar

2 Tablespoons raspberry preserves

Mix dressing together and refrigerate for 15 minutes. Toss together with salad and serve. Serves 4

RED WHITE AND BERRY CHEESECAKE BARS

20 pieces

Crust:

Nonstick cooking spray

9 whole honey-cinnamon graham crackers

1/4 cup sugar

4 tablespoons butter, melted

Filling:

2 large eggs

8 ounces low-fat cream cheese, softened

1/2 cup sugar

1 teaspoon vanilla extract

Berry topping:

1/4 cup cranberry juice concentrate (defrosted if frozen)

1/2 cup water, divided use

1/4 cup sugar

2 tablespoons cornstarch

1 teaspoon finely grated lemon zest

2 teaspoons lemon juice

1/2 teaspoon freshly grated nutmeg or 1/4 teaspoon ground nutmeg

1/2 pint fresh blueberries

1/2 pint fresh blackberries

To prepare the crust: Spray a 9-inch square baking dish with cooking spray and set aside.

Preheat oven to 375 degrees.

Process the graham crackers in a food processor to fine crumbs.

Add the sugar, processing to mix. Then add the melted butter and pulse to mix. Press into the bottom of the prepared pan and bake five minutes.

Cool.

To prepare the filling: Clean the processor. Add the eggs, cream cheese, sugar and vanilla; process until smooth and creamy. Pour over the crust and bake about 20 minutes, or until firm in the center when the dish is gently shaken. Cool on a rack.

To prepare the topping: Combine the cranberry juice concentrate, 1/4 cup water and the sugar in a saucepan. Stir over medium-low heat to dissolve the sugar. Bring the mixture to a simmer. Dissolve the cornstarch in the remaining 1/4 cup water. Whisk into the liquid and cook until thickened and clear, about a minute. Remove from the heat and stir in the lemon zest, juice and nutmeg. Cool.

Rinse the berries briefly and remove any stems. Let drain. Stir into the topping, then pour over the cheesecake, spreading evenly.

Refrigerate at least an hour. (The bars can be made a day in advance, covered and refrigerated.)

RED WHITE AND BLUE BURGERS

8 burgers

2 pounds lean ground beef

1 envelope (1 ounce) onion soup mix

1 clove garlic, peeled and finely minced or pressed

1 teaspoon dried Italian herbs

1/4 cup prepared roasted red bell pepper, drained and diced

1/2 cup crumbled blue cheese

1 package (3 ounces) cream cheese, softened

Cooking spray

Put the ground beef in a large mixing bowl. Add 2 tablespoons of soup mix, the garlic, Italian herbs and bell pepper. Mix well and divide into eight portions.

In medium bowl, combine blue cheese, cream cheese and the remaining onion soup mix. Divide into eight pieces. Place a piece of the mixture on each portion of beef, shaping the beef around the cheese to form balls. Flatten into burgers about 3/4-inch thick. Refrigerate an hour or longer before cooking. (This will blend flavors and firm the cheese so it doesn't melt too quickly.)

Preheat oven to 375 degrees.

Lightly spray a broiling pan or rack set in a roasting pan with cooking spray. Set a large nonstick skillet on medium-high heat. When hot, sear the burgers for one minute on each side.

Transfer to the prepared pan. Bake about 10 to 12 minutes, or until cooked through in center. Serve immediately.

Note: The burgers can also be grilled over medium-hot coals about five to six minutes per side, or until cooked through.

RED WHITE AND BLUE FRUIT SALAD

4 servings

1 pint strawberries, stemmed and halved (divided use)

1 teaspoon finely chopped fresh mint, or 1/2 teaspoon dried mint

1/2 teaspoon honey

1/2 cup light sour cream

1 cups fresh blueberries

1 cup apples, peeled and cut into bite-size pieces

Lettuce leaves

To make strawberry dressing, puree about 1/2 cup of strawberries in blender. Reserve remaining strawberries.

In a bowl, stir strawberry puree, mint, honey and sour cream to blend.

To assemble salad: Line individual salad plates with lettuce. Arrange reserved strawberries, blueberries and apples on lettuce. Top with strawberry dressing.

If making the salad for a crowd, double or triple the recipe and serve it in a glass bowl or other attractive bowl.

 

 

 

REFRIED BEANS

Soak 2 cups dried pinto beans overnight (or bring to a boil, turn off heat, put on lid and set sit for 2 hours). Then,

 

1/4 onion, chopped;

4 cloves garlic, chopped;

1/2 tsp Oregano

salt and pepper to taste

Cook for 2 hours on medium heat. When most of the water is gone, mash the

beans, cook for awhile longer. Making sure they don't stick. You may have to

add a little bit more water.

RHUBARB SWIRL

 

4 cups diced rhubarb

1 - small box sugar free red jell-o (any flavor)

1 - sugar-free instant vanilla pudding

1 1/2 cups milk

1 - 8 oz frozen whipped topping

1 11 x 7 graham cracker crust

 

Put rhubarb in small saucepan with 1/4 cup water. Cook until tender. Remove from heat. Add Jell-o. Stir until dissolved. Cool. Mix pudding and milk. Fold in whipped topping. Swirl the rhubarb into the pudding mix. Pour on the crust. Chill.

ROSEMARY ORANGE POTATO SALAD

6 to 8 servings

Dressing:

1/2 cup low-fat mayonnaise

1/2 cup low-fat sour cream

2 teaspoons grated orange zest

2 tablespoons fresh orange juice

1 1/2 teaspoons orange juice concentrate

2 teaspoons minced fresh rosemary

2 tablespoons low-fat milk

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Salad:

2 pounds red-skinned potatoes

2 tablespoons white-wine vinegar

1/4 cup finely chopped sweet onion

1/4 cup finely chopped celery

1/4 to 1/2 teaspoon salt

Freshly ground black pepper to taste

3 tablespoons minced parsley

To prepare the dressing: Stir together mayonnaise, sour cream, orange zest, juice and concentrate, rosemary, milk, salt and pepper. Refrigerate one hour or longer to blend the flavors.

To prepare the salad: Scrub the potatoes. Place in a steamer basket set over boiling water. Cover the pot, reduce the heat to medium and cook until tender, about 30 minutes. A paring knife inserted in the potatoes should go in easily. Drain in a colander.

When cool enough to handle, peel the potatoes if desired and cut into about 1/2-inch cubes; put into a large bowl. Sprinkle the vinegar over the potatoes while still warm. Cool.

Stir the onion, celery and dressing into the potatoes, mixing thoroughly. Cover and refrigerate until chilled. Season with salt and pepper according to taste. Stir in the parsley and serve chilled. Makes eight servings.

SESAME MARINADE

Serves 4

 

1/2 cup white wine

1/2 cup soy sauce

1/4 cup peanut oil

1/4 cup sesame oil

1 tablespoon Mirin, sweet rice cooking wine

3 tablespoons sesame seeds

1 tablespoon dry mustard

1 teaspoon cracked peppercorns

1 tablespoon fresh garlic, chopped

2 tablespoons fresh ginger root, grated

2 scallions, chopped

 

Combine all ingredients in a bowl and stir to incorporate. This marinade can be made ahead of time and stored in the refrigerator.

 

Use the marinade to baste meats on the grill for a moist, more flavorful product.

 

 

 

 

SLICED TOMATO PLATTER

4 large fresh tomatoes

2 tbsp. red onion, minced

1 tbsp. chopped chives

1 tbsp. chopped fresh basil

Extra Virgin Olive Oil

Balsamic Vinegar

Salt and Fresh Ground Pepper

Slice the tomatoes and arrange them on a serving platter in a circular fashion, just overlapping them. Sprinkle the red onion, chives and basil over the top and chill until service. Right before serving drizzle with the Olive Oil and Balsamic vinegar. Season lightly with salt and pepper. Parsley sprigs for garnish looks nice.

SNAKEBITE CHILI

COLONEL MEYERS CURRY'S

(from Linda Curry, the Colonel's grand daughter)

1/2 cup good quality (but not the best quality) olive oil

2 lbs. London broil or other good but not great steak, cut into cubes about the

size of your big toe

1/4 lb. fresh beef fat (not processed lard), also cut into cubes about the size of

your little toe

1 huge red onion, peeled and coarsely chopped

1 bunch green onions and their tops, cut into 3/4 inch pieces

1 whole head of garlic (about 12 cloves), peeled and chopped

3 Tbsp cumin

3 Tbs. paprika

2 Tbsp cayenne powder (more or less)

2 Tbsp oregano

1 Tbsp marjoram

1 tsp. salt

1 tsp. crushed black pepper (or freshly ground)

4 dried New Mexico chilies (this is a hot, dried jalapeno; in most supermarkets)

1 1/2 cups dark beer (Guinness is best)

1 cup whiskey (Jack Daniels is best)

28 oz. can crushed peeled tomatoes with juice (NO seasonings in the can)

1/2 - 1 lb. dried red kidney beans soaked overnight in water

(IMPORTANT: do NOT use canned!)

Carefully remove stem and seeds from chilies. WEAR GLOVES and don't touch

your eyes. (Most of the heat is in the seeds and near the stem end so you can control the heat of your chili by including or excluding these.) Chop the chilies as small as possible. Place in a small bowl with 1/2 cup whiskey for 30 minutes or until soft. In a large pot (cast iron is best) sauté red and green onions in the

olive oil. When translucent, remove 1/2 of the onions and set aside. Add 1/2 of the garlic to the pot and continue cooking it and rest of onions until golden brown. Remove remainder and reserve together with other onions. Sauté beef fat and steak together in small batches until all are browned. Add onion mixture and all seasonings including reconstituted chilies. Continue to cook over low heat for 10 to 15 minutes. Add tomatoes, beans, remaining garlic, and beer and cook approx. 2 hours. Just how long you cook the chili will depend on how you like your meat texture. I (Linda Curry) heat and add the remaining amount of whiskey to the chili just before serving to brace it up a bit. Here, again, you must

add to taste. The alcohol you add at this stage will not evaporate with cooking! When I serve this to guests, I make a fairly mild version and serve a batch of reconstituted New Mexico chilies with chopped up garlic as a condiment so my guests can control their own heat. Also shredded or diced sharp cheddar cheese (to top the chili with) and a good crusty bread are essential.

This Snake Bite recipe differs from the original in the follow ways:

.. Original was made with horsemeat

.. Original used twice the New Mexico chilies

.. Original called for stale beer

Linda says, "While I think this might have been fine for the battlefield, I don't believe any of us are missing anything with the updated version of Snake Bite. Just remember, the Snake gets its Bite from the final step of heating and adding the remaining whiskey to the mix. This is, however, a very personal choice. I suggest you try adding different amounts to find what is just right for you."

"On behalf of the Colonel and my family, I hope you enjoy this "secret" for years to come."

"But a word or two of warning is in order here. The Colonel's SnakeBite Chili is "battle proven taste" in every sense of the word. It is a real "man's" chili, so use it with caution. We are certain you have never tasted anything like it!

Linda Curry, grand daughter of the late Colonel Meyers Curry.

SOUTH CAROLINA BARBECUE SAUCE

Makes 3 cups

11/4 cups ketchup

1/2 cup firmly packed brown sugar

1 tablespoon prepared mustard

1/2 cup Worcestershire sauce

1/2 cup lemon juice

1/4 cup water

1 clove garlic, minced

1/4 cup butter (1/2 stick or 4 tablespoons)

In a saucepan, mix ketchup, sugar, mustard, Worcestershire sauce, lemon juice, water, garlic and butter. Simmer 15 to 20 minutes over low heat.

Note: Although Dotty Griffin doesn't include them, many Texas sauces contain jalapenos.

SPICY BARBEQUE SAUCE

2 Tbsp vegetable oil

1 medium onion, finely chopped

1/3 cup chopped celery

1 Tbsp minced garlic

1 Tbsp paprika

1/2 tsp cayenne pepper

3/4 cup ketchup

1/2 cup beer

1/4 cup apple cider vinegar

1 Tbsp Worcestershire sauce

Heat vegetable oil in heavy medium saucepan over medium heat. Add onion and celery and sauté until tender, about 5 minutes. Add garlic, paprika and cayenne and stir 1 minute. Add ketchup, beer, vinegar and Worcestershire sauce. Reduce heat to medium-low. Simmer uncovered until flavors blend and sauce is slightly reduced, stirring occasionally, about 30 minutes. (Can be prepared 1 week ahead. Cover and refrigerate.) Makes 1 1/2 Cups.

STRAWBERRY JELLO CAKE

1 box white cake mix

1 box strawberry jello (the BIG one)

1 tub frozen cool-whip (thawed)

1 package of strawberries (the little carton they sell them in)

OR

1 bag of frozen strawberries (thawed)

Make the white cake according to the package directions and let cool. Make the strawberry jello according to the package directions and set aside (do not let it set up - you want it to still be liquid). Once the cake is cool, poke lots and lots of holes in it using a fork or any thing else you want. Pour jello (it should still be liquid) all over cake. Mix strawberries and cool whip together and spread over cake. Refrigerate overnight

 

SUE THOMAS TART CHERRY MUFFINS

Makes 1 dozen

2 cups all-purpose flour (divided)

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup butter, softened (1 stick; see note)

1/2 cup granulated sugar

1/2 cup 1 percent milk

1/4 teaspoon almond extract

1 1/2 cups pitted tart pie cherries (fresh, frozen or canned; drain, if canned)

Preheat oven to 400 degrees. Grease and flour a muffin pan. Combine 13/4 cups flour, baking powder and salt and mix well; set aside.

Cream butter and sugar. Add eggs, one at a time, to creamed mixture, beating after each addition.

Alternate adding milk and dry ingredients to the creamed mixture, beginning and ending with dry ingredients. Add almond extract. Dust the cherries with remaining 1/4 cup flour and fold carefully into the batter. Mix until just blended. Spoon into prepared cups, filling each about three-quarters full. Bake 20 to 25 minutes until golden. Cool on wire rack. Serve warm. -- From Oliphant Orchard, Sherwood

SUMMER PASTA

3/4 cupfresh basil leaves

2 lbs. firm ripe tomatoes, peeled, seeded and chopped

2 cloves garlic, minced

3 green onions, thinly sliced

2 Tbsp fresh chopped parsley

5 Tbsp extra-virgin olive oil

3 Tbsp red wine vinegar

1/2 lb. brie cheese, rind removed, cut into small pieces

salt and pepper to taste

1 lb. pasta

Freshly grated Parmesan cheese to taste

Chop 1/2 cup of basil leaves and set the rest aside until later. In a large bowl, combine the tomatoes, garlic, green onions, parsley, chopped basil, olive oil and vinegar. Add the brie. Let mixture sit at room temperature for at least 4 hours but not more than 6 hours, then season to taste with salt and pepper.

In a large saucepan of boiling salted water, cook the pasta al dente. While the pasta is cooking, chop the reserved basil.

Drain pasta and transfer to a large bowl. Pour the sauce over the hot pasta and garnish with reserved basil. Serve with grated Parmesan cheese. Serves 4 to 6.

WASABI AND SESAME GRILLED WINGS

Serves 8

 

Just a mouthful of flavors. Lemon, soy sauce, sesame and Wasabi combine to overwhelm your taste buds and clear your sinuses.

 

4 lbs. chicken Wings

SESAME MARINADE (Recipe in this collection)

3/4 cup WASABI SESAME DIPPING SAUCE (Recipe Below)

 

Prepare the marinade according to the recipe. Marinate the wings for 45-60 minutes at room temperature. Once the chicken is in the marinade, begin the Wasabi sesame sauce.

Grill the wings until browned and the meat is firm. About 1 hour on low heat. Baste the wings with the marinade to keep them moist.

Serve the wings on a big platter with the Wasabi Sesame Dipping Sauce on little dipping bowls. Source: David Nelson www.chef2chef.net

 

WASABI SESAME DIPPING SAUCE

 

You can adjust the heat of this sauce simply by adding or subtracting the Wasabi paste.

 

2 tablespoons Wasabi powder

1/2 cup soy sauce

1 teaspoon sesame oil

1/2 lemon, juiced

1 tablespoon toasted sesame seeds

 

Mix the Wasabi powder with enough cold water to make a stiff paste. Let it mature for 30 minutes to develop its heat. Whisk in the soy sauce, oil, and lemon juice. Add the sesame seeds just before serving. Serve the sauce on the side for the timid tasters.

WHITE BEAN PUREE

(mashed potato substitute)

Makes about 3 cups

1 1/2 cups dry Great Northern beans

1 onion cut into 1/4-inch dice

1 rib celery cut into 1/4-inch dice

1 carrot cut into 1/4-inch dice

2 cloves garlic (1 smashed and 1 minced, divided)

1 bay leaf

2 sprigs fresh thyme

1 teaspoon thyme leaves

6 cups chicken broth, low sodium if possible, divided

Coarse salt and pepper to taste

1/3 cup heavy cream

Few drops extra-virgin olive oil

Soak beans overnight or place them in a pot, cover with cold water and bring to a boil over high heat. Remove from heat and set aside, covered, for one hour.

Drain beans, transfer to a 2-quart pot with the onion, celery, carrot, smashed garlic, bay leaf, thyme sprigs, 5 cups broth, salt and pepper to taste.

Bring to a boil. Lower heat, simmer until beans are very tender, about 90 minutes. If mixture becomes dry, add more broth.

Drain beans, discard thyme sprigs and bay leaf. Warm beans in a pan over medium heat. Add the cream, thyme leaves, minced garlic and more salt and pepper, if desired. Let simmer.

Cook until cream is reduced and almost dry on the beans, about four to five minutes. Puree beans in a food processor, adding a few drops of oil. Adjust seasonings.

 

SHALOM FROM SPIKE & JAMIE



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