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).

 

BAKED POTATOES WITH CHIVE SAUCE

BITE-SIZE PIZZAS

BLACK BEAN PAELLA

BLT STUFFED TOMATOES

BOURBON BAKED BEANS

CANTALOUPE PECAN SALAD

CARAMEL CREAM PIE

CARAMELIZED FIG TART WITH RASPBERRIES

CARIBBEAN CHICKEN

CHERRIES IN BRANDY

CHICKEN AND BEAN SALAD

CHICKEN BITS RECIPE

CHICKEN FRIED STEAK

COLD NOODLES WITH SESAME SAUCE

COLE SLAW

COOL RATATOUILLE SOUP

EASY SESAME ROLLS

FETA TOMATO FISH

FILLO ASIAGO CHEESE PUFFS

FILLO CRABMEAT AND BRIE ROUND

FILLO INFORMATION

FILLO SPANIKOPITA

FRENCH VANILLA ICE CREAM

FRESH AND WILD FRUITBERRY SHAKE

GARAM MASALA INFORMATION

GREEK PIZZA

GRILLED PORK RICE NOODLE SALAD

GRILLED SAUSAGES WITH RATATOUILLE

HERB CRUSTED FILET OF BEEF

JALAPENO MUSTARD

JUBILEE CHERRIES

LEG OF LAMB

LEMON BARS

MARINATED CALAMARI SALAD

MEATBALL STROGANOFF

MERRY MARRIAGE OF MANGOS AND SHRIMP

MEXICAN CABBAGE

MEXICAN PASTA SALAD

MOUNTAIN DEW SALAD

NIÇOISE POTATO SALAD

OLD BAY SHRIMP FEST

ONE-BOWL BISCUITS

ORANGE SLICE CAKE

PESTO PASTA PRIMAVERA

PHO

POTATO KUGEL I - XIV

RAINBOW FRUIT SALAD

RATATOUILLE

RICE SALAD

RUNZAS

SESAME SAUCE FLAVORS NOODLES

SESAME SEED DRESSING

SOLAR OVEN BAKED POTATOES

SOLAR OVEN BEER BREAD

SOLAR OVEN COOKED PINTO BEANS

SOLAR OVEN EXTREME GARLIC CHICKEN DR

SOLAR OVEN NEW YORK STYLE CHEESECAKE

SOLAR OVEN POT ROAST

SOLAR OVEN SCALLOPED POTATOES del SOL

SPICY SHRIMP AND MANGO SALAD

SPINACH, CRAB, AND MOZZARELLA SALAD

STIR FRIED RICE

SUMMERTIME COLESLAW

SWEETWATER PRAWNS WITH PROSCIUTTO IN

TOMATO PAPAYA RELISH

VERA CRUZ TOMATOES

 

BAKED POTATOES WITH CHIVE SAUCE

Makes 10 servings

8 to 10 medium Yukon Gold potatoes, peeled

1 tablespoon olive oil

1/2 cup nonfat plain yogurt

2 tablespoons fat-free mayonnaise

1/4 cup light sour cream

3 tablespoons snipped fresh chives

Ground paprika

Slice potatoes lengthwise into thin spears (8 to 10 per potato). Place in medium bowl and toss with oil to coat well. Arrange in single layer on 2 large nonstick baking sheets.

Bake at 400 degrees for 15 minutes. Turn them over and bake 10 minutes longer or until golden brown and slightly crisp.

In small bowl, combine yogurt, mayonnaise, sour cream and chives. Let stand 10 minutes before serving over baked potatoes. Dust with paprika.

BITE-SIZE PIZZAS

4 English muffins -- halved

1 cup pizza sauce purchased, or prepared in your kitchen

1/2 cup ham, extra lean -- chopped

1/3 cup onions -- finely chopped

1 1/2 cups mozzarella cheese, part skim milk -- shredded

1/4 cup bell pepper -- chopped

1/3 cup mushrooms -- sliced

1/8 cup black olives -- sliced

Split the muffins in half and toast them in the toaster. Spread the pizza sauce on both halves of the muffins. Place remaining toppings evenly onto pizzas, saving shredded cheese for last. Bake at 350 degrees F, for approximately 10 minutes, or until cheese has melted. Remove from oven, and cut each muffin half into four pieces. Serve as appetizers or snacks.

Note: If you wish, do not cut muffin halves into fourths, and serve as whole individual pizzas. 2 halves will make a serving.

BLACK BEAN PAELLA

1/2 cup red bell pepper, diced

1 15 oz can fat-free black beans, drained

1/2 cup frozen peas, thawed

1/2 cup green bell pepper, diced

2 cups spinach, chopped

1 cup onion, chopped

1 tsp. garlic, minced

1 1/2 cup long grain white rice - uncooked

3 cup fat-free chicken broth

1 - 15 oz can low sodium tomatoes - chopped

3/4 tsp. paprika

pepper to taste (optional)

1 tsp oregano

1 tsp turmeric

Lightly spray large saucepan with nonfat cooking spray and heat over medium-high heat. Add bell pepper, onion, and garlic, and cook until vegetables are soft and tender.

Add rice, chicken broth, spinach, tomatoes, and paprika and increase heat to high. Bring mixture to a boil; reduce heat to low, cover, and simmer, 13 to 15

minutes, until liquid is almost absorbed. Stir in black beans and peas and heat through. Serves: 4

BLT STUFFED TOMATOES

8 servings

8 medium ripe tomatoes

1/2 pound sliced bacon

1/4 of 1 head of iceberg lettuce

1/2 cup shredded cheddar cheese

3 Tbsp mayo or Miracle Whip

1/2 tsp vinegar

1/8 tsp Old Bay Seasoning

Dash liquid hot pepper

With a serrated steak knife, slice tops off tomatoes. Reserve tops. Using a small spoon, scoop out flesh and seeds from centers, reserving about 1/2 Cup flesh. Rinse out tomato shells. Let dry upside down on paper towel. Chop reserved tomato flesh.

In a large skillet over medium heat, cook bacon until crisp, about 5 minutes. Transfer to paper towel and drain.

Thinly slice lettuce into fine shreds. Transfer lettuce to a medium sized bowl.

Stir in reserved chopped tomato flesh. Add the shredded cheddar cheese,

mayo, vinegar, Old Bay seasoning and hot-pepper sauce. Stir until well

blended.

Crumble the cooked bacon into bite-sized pieces. Stir the bacon into the lettuce mixture. Place tomatoes upright on platter. Spoon filling into tomatoes, mounding slightly. Replace tomato tops. Serve immediately.

BOURBON BAKED BEANS

4 (16oz) cans Boston baked beans

16 ounces crushed pineapple -- drained

12 ounces chili sauce

1/2 cup strong brewed coffee

1/2 cup bourbon

1/4 cup firmly packed brown sugar

1 tablespoon molasses

3/4 teaspoon dry mustard

Combine all ingredients in an electric slow cooker. Cover and cook on high 2 hours; uncover and cook to desired consistency. Serve with a slotted spoon. Yield: 10 to 12 servings.

 

 

CANTALOUPE PECAN SALAD

3 ounces cream cheese -- softened

2 tablespoons mayonnaise

2 tablespoons milk

1/4 cup finely chopped celery

2 tablespoons chopped pecans

1/2 cup whipped topping

3 cups cantaloupe balls

Lettuce leaves

Combine cream cheese, mayonnaise, and milk; beat at medium speed of an

electric mixer until smooth. Add celery and pecans and mix well. Fold in

whipped topping; chill.

Spoon cantaloupe balls into lettuce cups formed from outer leaves; top with

dressing. Yield: 4 servings.

CARAMEL CREAM PIE

from TIN ROOF BBQ

Graham cracker crust (buy or make your own)

3 ounces butter (or margarine), melted

3 ounces pecans, chopped

3 ounces shredded coconut

4 ounces cream cheese

7 ounces sweetened condensed milk (not evaporated milk)

8 ounces whipped cream (real or nondairy)

4 ounces caramel syrup

Toast pecans and coconut with melted butter on top of stove or in the

oven. Cool until needed.

Use an electric mixer to whip the cream cheese 1 minute.

Add the sweetened condensed milk and mix another minute, then fold in

whipped cream until you have a creamy white mixture.

Half fill crust with this creamy mix; use half of caramel syrup

streaming in ribbon fashion.

Spread half of toasted pecan & coconut on syrup.

Repeat this process and put in freezer for at least 2 hours to allow

pie to set.

(Note: This pie is best served from freezer to table)

 

 

CARAMELIZED FIG TART WITH RASPBERRIES

Fresh figs are among Provence's most delicious summer treasures. So prolific are the trees that their sweet, succulent fruit is available to be shipped to markets throughout France. Southern California's climate is also compatible with figs, so from June through September you can find fresh figs in gourmet markets here in the USA, as well as in Italian, Greek or Middle Eastern neighborhoods.

Makes six individual tarts or one 10-inch tart

One recipe of your favorite Sweet Pastry (or you can use the pie crust in the red box in the refrigerator case and roll it out to fit your tart pan)

1/3 cup seedless raspberry purée or conserves, thinned with 1 tablespoon

Balsamic vinegar or Raspberry liqueur

18 - 24 fresh figs, depending on their size -- I prefer the Black Mission figs, but

the green ones are also delicious (Allow 4 whole figs per serving for each tart.)

1 pint fresh raspberries

2 tablespoons balsamic vinegar

Confectioners sugar

Preheat oven to 350 degrees F. Line the tart shells with pie weights and bake completely. Cool.

Rinse and dry fresh figs, and cut each one in half, lengthwise. Spread a thin layer of the raspberry purée on each shell, then arrange in a single layer atop the raspberry purée, cut sides up. The fig halves should fill the tart shell without crowding. Sprinkle lightly with balsamic vinegar and powder thickly with sifted confectioners' sugar.

Preheat broiler on highest setting. Place tart(s) on a rack about 2 inches below the flame of the preheated broiler for about 5 minutes, or just until the sugar has caramelized. DON'T BURN!!! Chill. Serve scattered with fresh raspberries and clouds of sweetened whipped cream - or the ice cream below.

Teacher's Tips:

Only fresh figs will work for this recipe.

The number of figs you'll need will vary with their size, and whether you're making one large or several smaller tarts.

When figs are ripe, they're very delicate, so wash and dry them with care. Remove the stems before cutting them in half lengthwise.

www.chef2chef.net

CARIBBEAN CHICKEN

4 to 6 chicken breasts

Marinade for chicken (see below)

Caribbean Salsa (see below)

Marinade for chicken

2 cups orange juice

1 Tbsp fresh ginger - grated

Mix above, add chicken breasts and marinate all day or overnight. Grill or char- broil the chicken until done. Serve with Caribbean Salsa

Caribbean Salsa

2 cups crushed pineapple with juice

3/4 cup red bell pepper - finely minced

3/4 cup yellow onion - finely minced

3 good Tbsp brown sugar

1/2 tsp red pepper flakes (I always omit this)

1/4 tsp nutmeg

1/2 Tbsp fresh ginger - finely minced

1/4 tsp salt

2 oz. fresh lime juice (I love lime juice and always use more - about 3 oz)

2 1/4 tsp. white corn syrup

1 Tbsp green onion - finely minced

Combine all ingredients in a bowl. Mix well (Do NOT put in blender or

food processor) and keep chilled. Should be made early in the day but

at least one hour before serving.

CHERRIES IN BRANDY

Makes 2 quarts

Stem and pit 3 pounds of dark or light sweet cherries. Sterilize 2 quart jars. To do this, place them right-side up on the rack in a boiling-water canner. Fill the jars and canner with hot (not boiling) water to 1 inch above the tops of the jars. Boil 10 minutes at altitudes of less than 1,000 feet. At higher elevations, boil 1 additional minute for each additional 1,000 feet elevation. Keep in hot water until needed, then drain and dry. Prepare lids as manufacturer directs.

Divide the cherries between the 2 dry quart jars, alternating layers of cherries and sugar (use about 2 cups of sugar per jar to begin with; you can always add more later), filling each jar 3/4 full. Add enough brandy to cover the cherries and sugar generously (figure on 1 quart of brandy for every 2 quarts of cherries). Attach the lids and set the jars in a cool, preferably dark spot. Shake the jars every few days or at least once a week; the sugar will gradually dissolve as the cherry juices join the brandy in the syrup. Once the sugar has thoroughly dissolved, sample the syrup to see if more sugar is needed. If you add more sugar, continue to shake the jars occasionally until it has all dissolved.

Leave the cherries in the brandy for a minimum of 3 months; 5 or 6 months is not too long. Serve 2 or 3 cherries in a small glass with a little of the brandy or use as a sauce for ice cream.

Note: Although this recipe calls for pitted cherries, you can leave them whole. Prick each cherry in 3 or 4 places with a sterile needle before proceeding with the recipe.

CHICKEN AND BEAN SALAD

by Spike the Grate

3 or 4 cups cooked and drained white beans (either cook them or use canned)

2 or 3 small celery stalks, finely chopped

1 15-oz can black olives (or other, if you prefer)(whole or chopped)

2 tbsp fresh chopped parsley or tarragon (optional)

3/4 cup finely chopped carrots

1 can drained tuna or chicken or 1 cooked chicken breast, finely chopped

1/2 medium red onion (or yellow), sautéed in olive oil until fully cooked

for the dressing:

3/4 cup mayonnaise

1 tbsp lemon juice (and zest if you have a fresh lemon)

1/2 tsp sweet paprika

1/4 tsp salt

1 tsp dried chives (or 1 tbsp if you have fresh)

Soak and cook the beans (or open the can) and drain them well. If you are using canned beans, it would be good to rinse them, to remove extra sodium.

Cook the chicken breast and chop finely, or open the can (either tuna or chicken). Probably one could use a couple slices of ham as an alternative to tuna or chicken.

Add all the other stuff and mix well. Mix the dressing with a fork and pour over the salad. Mix well. Prepare this early in the day, so that the flavors marry.

Serve over shredded lettuce. Pass salt and pepper at the table.

 

 

 

 

CHICKEN BITS RECIPE

5 whole chicken breasts, boned, skinned and cut in bite sized pieces

3 eggs

1 cup milk

salt and pepper

dash of poultry seasoning

1 Tbsp sugar

1 Tbsp soy sauce

dash of garlic powder (or minced garlic)

dash of Tabasco sauce (don't be afraid)

dash Worcestershire sauce

dash curry powder (optional)

dash Red Cayenne pepper (optional)

Mix 3 eggs, 1 cup milk, salt and pepper, dash of poultry seasoning, 1 Tbsp sugar,

1 Tbsp soy sauce, dash of garlic powder, Tabasco sauce, Worcestershire sauce.

Curry powder makes a nice addition, it you like it. Marinate the chicken in this mixture for several hours or overnight. Drain, but do not dry.

Shaker Mix:

1 cup Bisquick

1 cup corn flake crumbs

1 cup seasoned bread crumbs

Mix 1 cup each Bisquick mix, corn flake crumbs and seasoned bread crumbs and

place in large plastic bag. Shake the chicken pieces in the mixture. Place

coated chicken on waxed paper in a cookie sheet and freeze (can be cooked

immediately, if desired).

Fry bits in "Fry Baby" or sizzle them in butter. Good served with sweet and

sour sauce, cocktail, or whatever.

CHICKEN FRIED STEAK

1 pound beef eye of round steak

1/3 cup flour

1 teaspoon Lawry's seasoned salt

3/4 cup seasoned bread crumbs

2 egg whites, beaten

2 tablespoons skim milk

1 (12 ounce) jar fat-free chicken gravy

Preheat oven to 400 degrees. Spray a cookie sheet with non-fat cooking spray. Pound steaks to 1/8 inch thickness. Set aside. In a bowl, stir together flour, seasoned salt, and bread crumbs. In a separate bowl, beat together egg whites, and skim milk. Coat meat in crumb mixture. Dip the coated meat into egg mixture, then re-dip in crumb mixture. Place breaded meat on prepared cookie sheet. Spray top of meat with non-fat cooking spray. Bake at 400 degrees for 10 minutes. Turn over. Spray top of meat with non-fat cooking spray. Bake an additional 11 minutes. Breading will be crispy and slightly golden brown when done.

Microwave gravy for 2 minutes or until fully heated. Pour 1/4 cup gravy over each steak before serving. Makes 6 servings

COLD NOODLES WITH SESAME SAUCE

CHICKEN AND CUCUMBERS

Serves 4

Salt

1 to 2 cups shredded cooked chicken OR 8 ounces boneless chicken breast

1 pound cucumber

12 ounces long pasta, such as linguine, or 16 ounces fresh Chinese egg noodles

2 tablespoons dark sesame oil

1/2 cup sesame paste (tahini) or peanut butter

2 tablespoons sugar

3 tablespoons soy sauce, or to taste

1 teaspoon minced ginger, optional

1 tablespoon rice or wine vinegar

Hot sesame oil or Tabasco sauce to taste

1/2 teaspoon freshly ground black pepper, or more

At least 1/2 cup minced scallions for garnish

Set a large pot of water to boil and salt it. If your chicken is uncooked, poach it in water as it comes to a boil. It will cook in about 10 minutes. Meanwhile, peel cucumbers, cut in half lengthwise, and, using a spoon, scoop out seeds. Cut cucumber into shreds and set aside.

When water comes to a boil, cook pasta until tender but not mushy. (If chicken is not done, you can still add pasta; remove chicken when it is done.) While pasta is cooking, whisk together sesame oil and sesame paste, sugar, soy, ginger, vinegar, hot oil and pepper in a large bowl. Thin sauce with hot water, so it is about the consistency of heavy cream; you will need 1/4 to 1/2 cup. Stir in cucumber. When pasta is done, drain it and run pasta (and chicken, if necessary) under cold water. Drain again. Shred chicken by hand.

Toss noodles and chicken with sauce and cucumbers. Taste and adjust seasoning as necessary, garnish and serve.

 

COLE SLAW

2 cups shredded cabbage

1 cucumber, thinly sliced

1 medium onion, thinly sliced

dressing:

1/2 cup whipped cream (the kind one whips oneself)

3 Tbsp sugar

1/2 tsp salt

4 Tbsp vinegar

Make the dressing first, and to the whipped cream, add smaller amounts of the sugar, salt, and vinegar, and begin tasting. Add more of the ingredient that will

bring the dressing into balance.

Prepare the veggies, and dip some cabbage, one cucumber slice, and one

onion slice into the dressing and taste it, to further correct the seasoning, if necessary. When it is to your taste, pour the dressing over the veggies and put

the salad into the fridge so the flavors can marry before dinnertime.

COOL RATATOUILLE SOUP

More Soups & Salads Recipes Solutions

Adapted from Vegetarian Soups for All Seasons, by Nava Atlas (www.vegkitchen.com).

This summery version of the classic stew makes use of summer's lush tomatoes and fresh herbs. Visit local farm stands and farmers' markets to find just-picked organic zucchini, tomatoes, parsley, basil, thyme, garlic, onions and eggplants.

Simple Solution:

Other than fresh vegetables and herbs you will only need some olive oil, paprika, tomato sauce, salt (try sea salt for fuller flavor), freshly ground pepper, and dry red wine.

2 tablespoons olive oil

1 large onion, chopped

3 to 4 cloves garlic, minced

2 medium eggplants (about 1 1/2 pounds total), peeled and diced

2 small zucchini, sliced

4 cups diced ripe, juice, fresh tomatoes

1 1/2 cups sliced mushrooms

1 cup tomato sauce

1/4 cup dry red wine

1 teaspoon paprika

3/4 cup water

1/4 cup chopped fresh parsley

2 tablespoons chopped fresh basil

1 teaspoon chopped fresh oregano

1 teaspoon fresh thyme leaves, optional

Salt and freshly ground pepper to taste

Reduced-fat sour cream or low-fat yogurt for topping, optional

Thinly sliced green or purple basil for garnish, optional

Heat the oil in a large soup pot. Add the onion and garlic and sauté over medium heat until golden, about 8 to 10 minutes. Add the eggplants, zucchini, tomatoes, mushrooms, tomato sauce, wine, paprika, and the water. Bring to a simmer and cook over medium heat, covered, until the vegetables are tender but not over-done, about 25 to 30 minutes. Stir occasionally, making sure there is enough liquid for the vegetables to simmer in without being too soupy. Add small

amounts of water if needed.

Remove from the heat and stir in the fresh herbs. Season with salt and pepper. Let the stew cool to room temperature.

Serve in bowls with a dollop of sour cream of yogurt and a few strips of basil leaf if desired.

EASY SESAME ROLLS

Makes 12 rolls

2 packages active dry yeast

1 cup lukewarm water

3 1/2 cups unbleached flour

1 1/2 teaspoons fine sea salt

3 tablespoons olive oil

2 tablespoons unsalted butter

Sesame seeds

Dissolve yeast in lukewarm water. Let stand for 10 minutes. In a mixing bowl, combine flour and salt. Make a well in the center and pour in the oil and the yeast mixture. Beat the flour into the liquid and gather the mixture into a ball.

Turn dough out on a floured board. Knead and slap the dough until it is smooth and elastic (like a baby's bottom). While kneading, add a little more flour, if necessary. Dough must be smooth, elastic, and not sticky.

Gather dough into a ball and place it in a lightly oiled bowl. Set the bowl in a warm place, cover and let rise for about 1 hour, or until doubled in bulk.

Oil a 9-inch square baking pan. Punch dough down, and knead a little. Pull off pieces of dough about the size of golf balls. Shape into balls, place side by side (sides touching) in the oiled pan and let rise again (for about 45 minutes).

Preheat oven to 425 degrees F. when you think the rolls are about ready to bake [about 15 minutes ahead of time].

Melt the butter. Brush lightly over the tops of the rolls. Sprinkle sesame seeds liberally over them. Bake for about 35 minutes. Be sure the middle rolls are done before you take the pan from the oven.

Variations: Use poppy or caraway seeds instead of sesame seeds. Use half whole wheat flour.

Teacher's Tip: After the first rising, dough can be punched down and refrigerated or frozen. If frozen, thaw in refrigerator overnight before baking.

FETA TOMATO FISH

1/3 cup chopped onion

1 garlic clove, minced

2 tsp olive oil or canola oil

1 can (14 1/2 oz.) Italian Diced Tomatoes, drained

1 1/2 tsp. minced fresh basil or 1/2 tsp. dried basil

1 lb. walleye, bass or other white fish fillets

4 oz. crumbled feta cheese

In a saucepan, sauté onion and garlic in oil until tender. Add tomatoes and

basil. Bring to a boil. Reduce heat, simmer, uncovered, for 5 min. Meanwhile, broil fish 4-6 inches from the heat for 5-6 minutes. Top each fillet with tomato mixture and cheese. Broil 5-7 minutes longer or until fish flakes easily with a fork. 4 servings

ASIAGO CHEESE PUFFS

1/4 cup sun dried tomatoes

1/2 cup water

12 oz. cream cheese, softened

1 cup Asiago cheese, shredded

1/4 cup mayonnaise

2 tablespoons grated Parmesan cheese

2 tablespoons fresh basil leaves, chopped

12 sheets Athens or Apollo fillo dough

Egg wash:

1 egg

1 tablespoon cold water

Procedure:

Coarsely chop the tomatoes. Add to water and let stand until re-hydrated, about 2 hours.

In mixer on medium speed, combine cream cheese, Asiago cheese, mayonnaise and Parmesan cheese. Stir in re-hydrated tomato, and basil leaves.

In small bowl, beat egg with 1 tablespoon cold water to make egg wash.

Layer 4 fillo sheets, brushing each with softened butter, margarine, oil or vegetable spray.

Cut a 16x12 inch rectangle from the layered fillo dough. Cut into twelve 4" squares. Scoop 1 tablespoon cheese filling in center of each square. Lightly brush fillo square from edge of filling to each point of square with egg wash. Pull corners and seal edges.

MAKING FILLO POUCHES

1. Follow general directions below for handling Athens and Apollo fillo dough.

2. Layer 4 fillo sheets, brushing each with melted butter or oil. Use 2 Tbsp. butter or oil.

3. A. For small pouches, cut layered fillo into 2-1/2" squares and spoon 1-1/2 teaspoons of filling onto center of square.

B. For large pouches, cut layered fillo into 6-8" squares and spoon 1/4 to 1/3 cup of filling onto center of square.

4. Brush fillo from edge of filling to each point of square lightly with water.

5. Gather points of square and pinch together just above filling.

6. Brush small pouch with butter. Place at least 1" apart on ungreased cookie sheet or baking pan and bake in preheated 350°F oven about 12-15 minutes or until golden brown. (Bake large pouches at 350°F for 25-30 minutes.)

TIPS

1. If you put too much filling into square, it will be very difficult to enclose it with fillo.

2. Freeze filled fillo for 10 minutes before baking to set the shape of pouch.

3. To make a fillo purse, cut circles instead of squares, gather 3/4 way to top, spread top edge and tie with blanched scallion strips or other edible purse string.

Repeat twice, making two more sets of 4 layers of fillo dough.

Bake at 375 degrees for 15 to 20 minutes, or until golden brown. Serve warm.

Yield 36 puffs

 

 

 

CRABMEAT AND BRIE ROUND

1/2 cup crab meat

1/4 cup finely chopped smoked ham

1 scallion, thinly sliced

1 small clove garlic, minced

1/4 teaspoon ground black pepper

1/4 teaspoon salt

9 sheets Athens(r) or Apollo(r) fillo dough

4 tablespoons butter, melted

8 ounces brie

1 large egg

1 tablespoon water

In medium bowl, combine crab meat, ham, scallion, garlic, pepper and salt. Toss to mix.

Remove rind from top of brie and top with crab meat mixture.

Prepare fillo round by following the directions for Round and Wrapped Shapes on our Shapes & Uses page. In small bowl, beat egg and water to make egg wash. Brush over fillo round. Place on greased baking sheet. Bake in preheated 375° F oven for 12 to 15 minutes or until golden brown.

Serve warm from the oven. Serves 8

FILLO INFORMATION

Fillo dough is available in your grocer's freezer section and is very easy to work with. Once you've mastered it, you'll use it often, especially when you want to "Razzle Dazzle" someone special! But it's not just for special occasions, it's perfect for any meal or dessert. Here are the basics you'll need to know when handling Fillo Dough.

Never wait for your fillo to defrost again! When you come home from the store, put Athens(r) Fillo Dough in the refrigerator instead of the freezer. It can stay there for up to 4 weeks and be on hand and ready to use whenever you need it.

If your fillo is frozen, follow these easy steps to defrost:

Allow fillo to thaw in box at room temperature at least 5 hours. Do not open until all other ingredients are assembled and you are ready to work. Carefully unroll fillo sheets on a smooth, dry surface. Remove any fillo you don't need for your recipe, reroll, wrap in plastic and set aside.

Thawing in Microwave

Remove fillo roll from box and cut end of wrapper to vent. Defrost in microwave (power level 3) for 30 seconds. Turn fillo 180 degrees, defrost an additional 30 seconds (power level 3). Remove from microwave, cover cut end and set on counter 30 minutes to finish thawing.

Working with Fillo It's quick and easy!

Immediately cover fillo with plastic wrap, then a damp towel. Keep fillo covered until needed. Do not leave fillo uncovered for more than one minute to avoid drying out. Microwave butter until melted. Brush each layer of fillo with melted butter, margarine or oil, or spray with a thin coating of vegetable oil. To prevent edges from cracking, lightly brush edges first and then work into center. Be sure to brush the last layer of fillo with melted butter. Fillings should be chilled and not excessively moist. Bake on an ungreased cookie sheet.

Other Helpful Hints

Use a soft bristle brush to spread oil or butter over fillo, not a hard bristle brush.

The faster you can work, the easier working with fillo will be.

Storage Tips

Wrap any leftover fillo tightly with plastic wrap and keep in your refrigerator for up to 2 weeks. For longer storage, refreeze fillo. Wrap it tightly in plastic wrap and overlay with foil.

SPANIKOPITA

(Spinach and Cheese Triangles)

1 10 oz. package frozen chopped spinach, thawed

1/2 cup scallions with greens, minced

1/2 cup fresh parsley, chopped

1/2 cup fresh dill, minced

1/2 cup feta cheese, crumbled

4 oz. cream cheese, softened

1/2 cup (1/4 lb.) farmer cheese

2 Tbsp. Kefalotyri (or Parmesan) cheese, grated

2 large eggs

pepper to taste

20 sheets Athens(r) or Apollo(r) fillo dough

3/4 cup butter, melted

Squeeze spinach dry.

In processor bowl, combine spinach with scallions, parsley, dill, cheeses, eggs and pepper. Process until smooth.

Prepare 40 small fillo triangles.

For detailed instructions, check out our Shapes & Uses section. http://www.athens.com/recipes/triangleshapes.html

Fill each triangle with 1/2 teaspoon of cheese mixture.

Brush outside of triangles with butter. Place seam side down on cookie sheet. Bake in preheated 350°F oven for 15 minutes or until golden brown and puffed. Serve hot. Makes 40

FRENCH VANILLA ICE CREAM

Did you know July is National Ice Cream Month? Why not celebrate by making your own? My favorite person to cook for regularly asserts that this is the BEST Vanilla Ice Cream in the world. He should know, he travels all over!

Makes about 1 1/2 quarts

1 vanilla bean

2 cups whole milk

3/4 cups sugar

4 teaspoon flour

1/4 teaspoon fine sea salt

2 extra large eggs

1 teaspoon Bourbon Madagascar vanilla extract (the vanilla I prefer for all

desserts)

2 cups light cream

Split the vanilla bean lengthwise and use the tip of a small sharp knife to scrape out the seeds. Add the bean and the seeds to the milk in the top of a double boiler. Scald the milk mixture.

Mix sugar, flour and salt. Add the hot milk, stirring constantly, and return to the double boiler. Stir over boiling water until thickened.

Beat the eggs and add a small portion of the hot mixture. Return to the remaining hot mixture and cook, stirring occasionally until the mixture coats a metal spoon. Chill thoroughly.

Add the vanilla extract and cream, and freeze in a hand-crank or electric freezer, following the instructions given with either.

Teacher's Tips:

Make the ice cream up to step 4 and refrigerate it over night. The next day, it's a snap to add the cream and churn it to perfect consistency. Do let it "set up" in the freezer for several hours before serving so the flavor reaches its peak.

When the ice cream is partially frozen, you can choose from many interesting adds to toss into the mixture: M and M's, chopped Oreo's, buttered, toasted pecans, chocolate chips. Let your imagination bring out the kid in you!

www.chef2chef.net

FRESH AND WILD FRUITBERRY SHAKE

Adapted from The Wild Vegetarian Cookbook,by "Wildman" Steve Brill (The Harvard Common Press, 2002).

Adults and kids adore the wild strawberry plant, one of the most familiar and tastiest on the planet.

Simple Solution:)

The familiar red fruit, much smaller than the cultivated version, ripens in the late spring or early summer, and goes out of season two weeks later. Nothing poisonous looks like the common strawberry, but there's a similar wood strawberry, which is in season much longer, is edible and colorful, but has absolutely no flavor.

Look for the common strawberry in fields and meadows, at the edges of trails, and along borders of woods throughout the country. Here is a great berry smoothie recipe perfect for wild strawberries and blueberries.

2 cups apple juice or other unsweetened fruit juice

1 cup wild strawberries

1/2 cup fresh blueberries, picked over for stems

1/2 cup drained silken tofu

1 ripe banana, peeled

3 apricots, pitted

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1 teaspoon dried wild spearmint or other mint, finely crumbled

1/4 teaspoon liquid stevia or 2 tablespoons honey.

In a blender, combine all the ingredients and process until smooth.

Serves 5

 

 

 

GARAM MASALA INFORMATION

Nothing can approach homemade garam masala

By Radhika Sharma, Special to the Mercury News

For someone who considered herself an adventurous eater, I sure changed when I moved to the San Francisco Bay Area from India last year. Suddenly, I became picky. Nothing tasted right. I was either trying new foods with foreign flavors and strange smells, or I was eating Indian food that was equally foreign.

After eight months, two flus and one allergy, I made friends with the food here.

But my exploration was still peppered with intermittent longings for the familiar. I missed the aroma and taste of my mother's freshly ground masalas, or Indian spice blends. In a new country, running my own household and pressed for time, I grudgingly turned to store-bought versions. Though I learned to adapt to some of them, it became clear that if I wanted real garam masala -- one of the backbones of Indian cooking -- I would have to learn to make it myself.

Ready-made garam masalas had a somewhat stale quality and were almost devoid of the characteristic sharp flavor I knew. More important, they failed the acid test of a masala: When I used them in food, they didn't make much difference.

Garam masala -- Hindi for ``hot spice'' -- is a unique mixture that accentuates the taste of numerous foods but doesn't require heat to activate its own aroma or flavor. There are as many variations as there are cooks, and there is no standard proportion or set of ingredients. It can have as many as 20 ingredients or as few as three. Deciding which spice to use at the expense of another and determining proportions depends on the nature of the dish, the season, personal taste and habit.

Garam masala is made differently in various regions of India, and each state tends to have its favorite ingredients. People in Rajasthan, where I come from, prefer more red chili, while Gujaratis add coconut and peppercorns of different types. South Indians like to add fenugreek seeds, Maharashtrians go for sesame seeds, and in Uttar Pradesh, cooks add pomegranate seeds instead of cinnamon.

Most people agree on certain key ingredients, including coriander, cardamom, cloves and cinnamon. But there are countless variations.

Rakhee Choudhuri, a caterer in Sunnyvale, confesses to playing favorites. Not too fond of cloves, this fanatic spice-grinder uses allspice, star anise, saffron and dry ginger in her garam masala. Maria T. Kinard, owner of Brindavan restaurant in Sunnyvale, uses the basic spices of cloves, cinnamon, coriander and cumin.

Once I decided to make my own garam masala, I knew my starting template would be my mother's. My mother believes you should combine no more than six or seven ingredients in garam masala, and she typically chooses coriander, cardamom, cloves, mint, chilies and cinnamon. I talked to friends here who had wrestled with these same decisions, and I searched the Internet. I had little trouble finding ingredients, which are readily available in local Indian groceries.

Most cooks settle on a variation after some trial and error, as I did. But there are a few rules of thumb: Too much clove and cinnamon will create a deep brown masala. More coriander seeds will make it light green and not particularly spicy. I like to add fennel and cardamom because I find they aid digestion and freshen the mouth. And my grandmother's secret for keeping garam masala smelling fresh even after weeks is to add saffron threads and raisins.

When cooking with garam masala, you want just the right amount. Too little and a curry is not smooth. Too much and it will taste acidic.

But you'll never run out of ways to use it. Add garam masala to plain yogurt. Sprinkle it over basmati rice or grilled chicken, or use it to spice up salad dressing. Add small amounts to meat sauces, pasta sauces, soup, gravy, stuffing mixes, stir-fries or barbecue marinade. I particularly like garam masala with cooked mushrooms, in placid lentils and in curry dishes.

Vijay Bist, owner of Mountain View's Amber restaurant, says chefs at Amber use different garam masalas for different dishes. The garam masala used in non-vegetarian dishes has more nutmeg, mace and bay leaf. For seafood and curry, the blend includes grated coconut. And for soups, the garam masala contains basil and mint.

Bist advises against substituting cheaper ingredients such as coriander and cumin powder for more expensive ones, such as cardamom, mace or nutmeg. He says home cooks shouldn't roast fenugreek seeds too much ``or they will give the masala a bitter taste.'' And go easy on the saffron and anise, he says.

Though ready-made garam masala is widely available, the taste of homemade is worth the half-hour of toil every few months. Just ask Choudhuri, who says, ``I am a freshness freak. I would rather cook without my masalas than buy ready-made masalas.''

GREEK PIZZA

1/4 cup olive oil

2 cups onion, chopped

3 cloves garlic, minced

3 10 oz. packages frozen spinach, thawed and squeezed dry

1/2 cup fresh basil, chopped

2 Tbsp. fresh oregano, chopped

2 Tbsp. lemon juice

1 teaspoon ground black pepper

20 sheets Athens(r) or Apollo(r) fillo dough

1/2 cup butter, melted

4 cups (1 pound) mozzarella cheese, grated

3 medium tomatoes, sliced thin

2 cups feta cheese, crumbled

1 cup bread crumbs

In large skillet, heat oil over medium heat. Add onion and garlic. Sauté for 5 minutes or until onions are translucent. Add spinach and sauté until all excess moisture has evaporated. Add basil, oregano, lemon juice and pepper. Mix well. Cool slightly.

Prepare fillo pizza crust:

Use 10 sheets of fillo dough, brushing each with melted butter, margarine, oil or vegetable spray. Use 1/4 cup butter. Repeat this step. Place length of fillo across width of greased 15" x 10" x 1" cookie sheet or baking pan. Overlap each set of 10 buttered fillo sheets 5 inches at center. Roll overlapping fillo onto itself on cookie sheet to form "pizza crust." Brush top layer with melted butter or olive oil.

Spread spinach mixture on prepared fillo sheets. Top spinach with 1/2 of mozzarella. Dredge tomatoes in bread crumbs and arrange on top of mozzarella. Top with remaining mozzarella and feta cheese.

Bake in preheated 400°F oven for 25-30 minutes or until golden brown.

Serves 12

GRILLED PORK RICE NOODLE SALAD

Makes 6 servings

Pork:

2 pounds pork butt, sliced thin

1/4 cup dark sesame oil

1 tablespoon minced fresh garlic

1 tablespoon minced fresh lemongrass

1 tablespoon crushed red pepper flakes

1/4 cup firmly packed brown sugar

2 tablespoons lime juice (1 large lime)

2 tablespoons kosher salt

1 pound rice stick noodles

Salad:

1 head green leaf lettuce, chopped

1/2 pound bean sprouts (see note)

2 bunches mint, picked off the stem

1 bunch cilantro, picked off the stem

1 cucumber, cut into coins

Dressing:

1 cup rice vinegar

1/2 cup water

1/4 cup fish sauce

1/4 cup red chili sauce

1/4 cup chopped fresh lemongrass

1 tablespoon chopped fresh garlic

1 cup granulated sugar

2 tablespoons crushed red pepper flakes

Kosher salt to taste

Toasted chopped peanuts for garnish (see note)

Chopped green onions for garnish

To make pork: Combine the pork, sesame oil, garlic, lemongrass, pepper flakes, brown sugar, lime juice and salt. Refrigerate for an hour. Grill until cooked through, then julienne.

Bring 2 gallons water to a boil, add rice stick noodles and boil for 5 minutes. Drain, and rinse with cold water until they are cooled completely.

To make salad: Combine lettuce, bean sprouts, mint, cilantro and cucumber, and toss.

To make dressing: Combine rice vinegar, water, fish sauce, chili sauce, lemongrass, garlic, sugar, pepper flakes and salt in food processor and process until smooth.

Assembly: Make a bed of the salad mix and top with rice noodles, pork and dressing. Garnish with toasted peanuts and green onions. Best when served in a bowl.

Editor's note: Raw sprouts have been linked to food-borne illnesses because of bacterial contamination of the seeds. Some health officials recommend not eating any kind of raw sprouts.

Note: To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them. -- From Joe McGarry, executive chef, Bon Appetit Management Co.

 

 

GRILLED SAUSAGES WITH RATATOUILLE

This sandwich holds all the essence of summer. If you've made the stew ahead of time, there's little to do other than grill the sausages and toast the bread. It's a meal all by itself! [] The Ratatouille recipe is in this same collection. []

Makes 6 servings

6 sweet Italian sausages (If you live anywhere near an Italian butcher or

salumeria, go there for your sausages!)

3 small French baguettes, cut in half

Ratatouille - well, you'll just have to make it the day before!

Extra-virgin olive oil

Poke the sausages with a fork on two sides, and simmer in about 2 inches of water for 10 minutes or until cooked through. Drain well. Just before ready to serve, heat a grill or a heavy cast iron skillet. Brown the sausages well on all sides.

Slice the baguettes in half, then in half lengthwise. Drizzle a little extra virgin olive oil on the bread. Place one grilled sausage in each half of the bread. Cover with warm ratatouille, and top with the rest of the bread. Messy, but delicious!

Wine Tip: A Languedocienne red such as Pic St. Loup is delicious with this flavorful stew - and a big hit with the sandwich!

HERB CRUSTED FILET OF BEEF

There are several ways to make this delicious filet successfully. You can grill it, or you can prepare it entirely in your oven. It can be started in the oven and finished on the grill, or grilled first, then finished under the broiler. However you make it, you'll get raves and applause.

Makes 6 generous servings

Marinade:

2/3 cups dry French vermouth

1/4 cup Cognac (Armagnac will add an even deeper flavor!)

3 tablespoons extra-virgin olive oil

1 bay leaf

3 cloves garlic, finely chopped

1 tablespoon fresh thyme, chopped

1 tablespoon fresh marjoram, chopped

1 3-pound tenderloin of beef (fully trimmed weight), tied to hold shape while cooking

1 tablespoon unsalted butter, softened

Sea salt and freshly ground black pepper to taste

1/2 cups cold water

1/2 cup dry (Sercial) Madeira

Herb Topping:

3 slices firm-textured white bread, crusts removed

1/3 cup chopped fresh mixed herbs (a combination of thyme, marjoram and flat-leaf

parsley)

2 or 3 large cloves of garlic, very finely chopped

Sea salt to taste

At least 2 but not more than 24 hours before you plan to serve dinner, wipe the beef and place it in a non-reactive bowl or deep-sided pan. Mix the marinade ingredients together and pour it over the meat. Turn the meat over several times in the marinade, cover and refrigerate. Turn and baste the meat several times, until you are ready to prepare the meat for cooking.

Preheat your grill well ahead of cooking time (at least 15 to 20 minutes), following the manufacturer's instructions. When the fire is ready (coals are white hot but not blazing) drain the meat well, and dry it completely with paper towels. Rub beef with the butter, then season generously with salt and pepper. Place on the grill 2 to 3 inches above the heat source. Sear for 3 to 4 minutes on each of the 4 sides. Raise the grill, or move meat to the cooler side of the fire, and cook it for 20 to 30 more minutes.

2a. {Alternate Oven Method} -- Place in preheated 425 degree oven to sear the filet. Then reduce heat to 350 degrees F. and continue to roast for 35 to 40 minutes. Turn the beef several times while it is cooking, and baste each time with the accumulating pan juices (or 1/2 cup brown stock).]

Meanwhile, prepare the topping: Place the bread in a food processor fitted with the metal blade and process to fine crumbs. Add the herbs and garlic and process until well blended. For an even finer texture, force the crumbs through a tamis or fine mesh sieve. Season to taste with salt and white pepper and set aside.

Remove the filet from heat source. Place the meat on a large, warmed platter and tent it with aluminum foil. Turn off the oven and place the beef in the oven with the door ajar. Let it rest for at least 25 minutes (up to 1 hour).

{Grill Method] Prepare the sauce: Combine the reserved marinade with 1/2 cup cold water in a saucepan. Bring to a boil. Reduce by half. Add the Madeira. Lower the heat and cook until reduced by half (5 to 7 minutes). Taste for seasoning and pour into a warmed sauceboat. Set aside and keep warm.

5a. [Oven Method] Prepare the sauce: Degrease the pan drippings and place the roasting pan over moderate heat. Add the reserved marinade with 1/2 cup cold water and deglaze the pan, scraping up any bits that cling to the bottom. Add the Madeira. Lower the heat and cook until reduced by half (5 to 7 minutes). Taste for seasoning and pour into a warmed sauceboat. Set aside and keep warm.

To finish the filet: [Preheat the broiler.] With your hands, spread a thin, even layer of the parsley-crumb topping all over the beef. Return filet to grill and brown the crust on all four sides -- 6 to 10 minutes in all. Remove from grill and carve. Pass the sauce separately. [Place the meat about 3 inches from the source of heat in the broiler, and broil, turning, until the crust is golden brown, about 6 minutes total. Watch carefully and DO NOT let it burn! Remove from the oven and carve. Serve with the sauce.]

Teacher's Tip: This can be a really elegant dish, so plan your accompaniments according with the mood you wish to achieve. Either a rice pilau or a potato gratin would be a worthy partner. A simple buttered green vegetable, such as fresh green beans, adds color and texture to the plate.

Wine Tip: Although this dinner deserves the best red wine you can afford, and my personal choice would be a Clos de Vougeot from Burgundy, or a Willamette Valley (Oregon) Pinot Noir, this IS summertime. That leads me to recommend a luscious and fruity rosé. There are many great - and very affordable -rosés from France, California, Spain, Portugal. (Although rosés may be pink, they bear little taste resemblance to the icky-sweet white zinfandel.) www.chef2chef.net

JALAPENO MUSTARD

2 tsp whole coriander seeds

1/4 cup whole yellow mustard seeds

1 small onion -- peeled and chopped

1/4 cup whole black mustard seeds

2 small jalapeno peppers -- stemmed and seeded WEAR GLOVES

1/4 cup dry powdered mustard

1/4 cup cider vinegar

3/4 cup cold water

1/4 cup dry white wine

3 cloves garlic -- peeled and chopped

Toast the coriander seeds in a dry skillet. Slightly crush the two types of mustard seeds and the coriander seeds in a mortar or a blender. Mix the crushed seeds with the water. Let stand for at least 3 hours. Combine the remaining ingredients in the blender. Puree until smooth. Stir the puree into the mustard mixture. Bring the mixture to a boil. Reduce the heat. Simmer until the mixture is the desired thickness (usually about 5 minutes), stirring occasionally.

NOTE: The mustard will thicken slightly as it cools. Store refrigerated and

tightly covered. Yields 1 Pint.

JUBILEE CHERRIES

Makes about 5 pints

4 pounds dark sweet cherries (about 9 cups after pitting)

Cointreau or other orange liqueur

Boiled syrup (2 cups water plus 1 cup granulated sugar)

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

Stem, rinse and pit the cherries. Pack them into the prepared jars. To each jar, add 3/4 cup Cointreau. To one jar at a time, add enough hot syrup to within 1/2 inch of the rim. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 20 minutes (25 minutes at 1,001 to 3,000 feet; 30 minutes at 3,001 to 6,000 feet; 35 minutes above 6,000 feet). Delicious over ice cream and poundcake, or plain as a dessert.

Alternatively, pack the jars with clean, ripe Marionberries, then proceed with the recipe. -- Adapted from "Season by Season, The Sonoma County Farmers Market Cookbook" edited by Hilda Swartz, Margaret Terrian and The Committee

LEG OF LAMB

Marinade:

1/4 Cup Red Wine

1/4 Cup Red Wine Vinegar

1/4 Cup Olive Oil

1/4 Cup Lemon Juice

2 Tsp Lemon Rind

2 Cloves Garlic, crushed

1 Tbsp Dried Oregano

1 Tbsp Dried Rosemary

1/4 Tsp Pepper

1 Bay Leaf

Trim the fat from your leg of lamb, rinse it, and soak it for a few hours in milk .

Whisk together all marinade ingredients in a non-metallic bowl until

well combined. Pour over leg of lamb and roll to coat well. Marinate, covered, in refrigerator for 4-8 hours (overnight is best), rolling occasionally.

Preheat oven to 450 deg F.

Transfer leg of lamb to roasting pan and pour marinade over top.

Place in oven and immediately reduce the heat to 325 deg F. Bake, basting occasionally with marinade pan juices for between 1 1/2 hours & 2 hours until done. The temperature with an instant-read thermometer should read 130 deg.

LEMON BARS

15 large bars

Canola spray

1box Lemon cake mix w/pudding (divided use)

1 large egg

3 Tbsp canola oil

3 Tbsp fat-free or lite sour cream

2 Tbsp lemon juice

1/3 cup powdered sugar

8 oz light cream cheese

1/3 cup granulated sugar

2 Tbsp lemon juice

zest from 1 to 2 lemons.

Preheat oven to 350 degrees. Coat a 9x13" baking pan w/canola spray. Pour cake mix into large bowl and add egg, oil, sour cream and 2T lemon juice, and mix until well blended.

Reserve 1cup of mix for the top, and pat the rest evenly into the prepared pan If you coat your hands with powdered sugar, it doesn't stick as much. Bake for 12 minutes and set aside to cool.

Meanwhile, in med. mixing bowl, beat cream cheese with sugar and lemon juice until smooth. Add zest to mixture. Spread the mixture gently and evenly over the

baked crust, again powdering fingers with powdered sugar and crumble the reserved cake mix mixture over the top of the cream cheese layer.

Bake until set and lightly browned - 15-18 minutes. Cool completely before

cutting, and refrigerate leftovers.

MARINATED CALAMARI SALAD

This is delicious as a first course for a big party. It's kind of a Provençal Antipasto. It's also a great summer supper with a bottle of chilled Provençal white or rosé wine.

Makes 6 (main dish) servings - more for a first course

2 teaspoons best-quality red wine vinegar

3 tablespoons fresh lemon juice

Sea salt

1/3 cup extra-virgin olive oil

3 tomatoes, cored, peeled, seeded & diced

1 green bell pepper, cored, seeded and cut into matchstick strips

1 yellow bell pepper, cored, seeded and cut into matchstick strips

2 small zucchini, skin scored with a fork, cut in medium dice

4 tablespoons finely chopped fresh chervil - if you can find it -- or flat-leaf parsley

1/8 teaspoon hot red pepper flakes

1 teaspoon chopped fresh thyme

2 scallions, thinly sliced

1 1/2 pound squid, cleaned and sliced into thin rings (tentacles, also!)

Bibb or green leaf lettuce for presentation

In a medium sized non-reactive bowl, combine the vinegar and 1 teaspoon of lemon juice. Add salt to taste and stir to dissolve it. Add 3 tablespoons of the oil, the tomatoes, green and yellow bell peppers, zucchini, chervil or parsley, pepper flakes, thyme and scallions, and stir to blend. Set aside.

Put 3 quarts of water into a large saucepan. When the water reaches a boil, add 2 tablespoons salt. Add the squid rings and tentacles. Cook just until the squid becomes opaque, not more than 1 minute. [The water may not return to the boil.] When they are cooked, turn them all into a large colander. Drain well, but do not rinse.

Immediately add the drained squid to the marinade and toss to blend. Stir in the remaining olive oil and 2 tablespoons lemon juice. Taste the mixture and add salt to taste as necessary. Refrigerate for at least 3 hours before serving.

Arrange a large lettuce leaf on each of 6 small salad plates, and divide the salad between the plates; or present the dish similarly on a serving platter.

Wine Tip: As a first course (or on its own as a main dish) a Provençal white or Rosé are the best accompaniments for this beautiful salad.

www.chef2chef.net

MEATBALL STROGANOFF

1 pound ground beef

1/2 cup chopped onion

1 slice bread, coarsely crumbed

1 egg

1/2 tsp. salt

dash pepper

1 can mushroom soup

1/2 cup sour cream

1/2 water

3 cups cooked noodles

Mix beef, onion, egg, bread, salt & pepper. Shape into 16 meatballs. Brown in frying pan. Pour off drippings. Add soup and water. Cover and simmer 10 minutes, stirring occasionally. Blend in sour cream and heat. Serve over cooked noodles. 3 to 4 servings

MERRY MARRIAGE OF MANGOS AND SHRIMP

July 10, 2002 Posted: 05:20:10 AM PDT

By LINDA GASSENHEIMER, MIAMI HERALD

Cool, sweet mangoes and spicy shrimp make a colorful, refreshing salad for a summer evening.

The contrast of hot and sweet flavors and soft and crunchy textures creates a mouth-watering dish that is easy to assemble and serve.

For this quick dinner, I added red peppers and crisp snow peas to the shrimp and mango to make a quick entree. A rice salad accented with cilantro is all you need to complete the meal.

I cut the mango into cubes for the salad. Here is a quick way to do that: Slice off each side of the mango as close to the seed as possible. Take the mango half in your hand, skin side down. Score the fruit in a crisscross pattern through the skin to the flesh. Bend the skin backward so that the cubes pop up. Slice the cubes away from the skin. Score and slice any fruit left on the pit.

Tips

Buy shelled, cooked shrimp from the supermarket.

Any type of rice can be used.

Any type of salad dressing can be used for the rice salad.

A quick way to process cilantro is to wash, dry and snip the leaves with a scissors right off the stem.

Basil, parsley, chives or scallions can be used instead of cilantro for the rice salad.

Wine suggestion: Mangoes and shrimp need a wine with a tad of sweetness; maybe an off-dry Riesling.

(See Spicy Shrimp and Mango Salad, in this collection.)

MEXICAN CABBAGE

4 large potatoes

1 large onion

1 jalapeno, seeded and chopped

1 tablespoon oil

1/4 teaspoon garlic

1 14 oz can chicken stock and 1 can water

1 can diced tomatoes or Rotel tomatoes and omit jalapeno

1 head of cabbage

Salt and pepper to taste

Wash and cut up potatoes into large bite size cubes ..Coarsely chop onion.

Sauté onion, potatoes and jalapeno in small amount of oil with garlic until

potatoes begin to soften. Transfer to a large pot or Dutch oven. Add chicken

stock, water, tomatoes and coarsely chopped cabbage. Cook until cabbage is tender. Add salt and black pepper to taste.

MEXICAN PASTA SALAD

6 servings

1/2 pound small shell or penne pasta (egg-free)

1 cup fresh or frozen corn kernels

3 scallions, minced

1 cup chopped bell peppers (red, green or yellow or a mixture)

1 1/2 cups cooked kidney beans, pinto beans, pink beans or black beans (or a

15-ounce can, drained and rinsed)

1 cup chopped tomatoes

1/4 cup sliced Spanish olives

2 teaspoons olive oil

3 tablespoons fresh lemon juice or lime juice or combination

2 teaspoons ground cumin

2 tablespoons chopped fresh cilantro

1/2 teaspoon black pepper

Salt to taste

Prepared Mexican-style red salsa, optional

Bring a large covered pot of water to a boil. Cook pasta for about 10 minutes. Add corn during the final 2 minutes of cooking. Drain pasta and corn, rinse with cold water, and set aside to drain for a few minutes.

Meanwhile, combine the scallions, bell peppers, beans, tomatoes, olives, olive oil, lemon or lime juice, cumin, cilantro and black pepper in a large bowl. Mix in the pasta and corn and add salt to taste.

Top with salsa if desired. Serve immediately or chill to serve later.

MOUNTIAN DEW SALAD

1 package JELL-O sugar-free orange gelatin -- (4-serving)

1 package JELL-O sugar-free lemon -- gelatin--(4-serving)

1 1/4 cups boiling water

2 1/2 cups Diet Mountain Dew * (20 oz. bottle)

1 cup crushed pineapple -- (1- 8-oz. can) undrained

1 cup mandarin oranges -- (1- 11-oz. can) rinsed and drained

2 cups diced bananas -- (2 medium)

1 package JELL-O sugar-free instant -- (4-serving) vanilla pudding mix

2/3 cup Carnation Nonfat Dry Milk Powder

1 package Philadelphia Fat-Free Cream -- (8-oz. ) Cheese

1 cup Cool Whip Free

1 teaspoon coconut extract

1/2 cup miniature marshmallows

2 tablespoons flaked coconut

In large bowl, combine dry orange and lemon gelatins. Add boiling water. Mix

well to dissolve gelatin. Stir in 1 cup Diet Mountain Dew. Add undrained

pineapple, mandarin oranges, and bananas Mix well to combine. Pour mixture

into an 8-by8- inch dish. Refrigerate for at least 3 hours or until firm. In

medium bowl, combine dry pudding mix and dry milk powder. Add remaining 1

1/3 cups Diet Mountain Dew. Mix well using a wire whisk. Evenly spread

mixture over firm gelatin mixture. Refrigerate while preparing topping. In

medium bowl, stir cream cheese with spoon until soft. Add Cool Whip Free and

coconut extract. Mix gently to combine. Fold in marshmallows. Spread topping

mixture evenly over pudding layer. Sprinkle coconut evenly over top.

Refrigerate for at least 30 minutes. Cut into 8 servings.

NIÇOISE POTATO SALAD

WITH TINY GREEN BEANS

(atop a bed of fresh Spinach)

This variation on Salade Niçoise is a favorite luncheon main course of my vegetarian friends. You can leave the anchovies out of the dressing if you must, but then be sure to add 1/4 teaspoon of fine sea salt. You can make all the components ahead of time, but don't assemble the salad until you are ready to serve.

Makes 6 servings

Vinaigrette:

2 anchovy fillets, well drained and very finely chopped

1 teaspoon Dijon mustard

1 clove garlic, very finely chopped

3 tablespoons white wine vinegar

1/3 cup extra-virgin olive oil

In a bowl, whisk together the anchovies, mustard, garlic and vinegar. Add the oil, one tablespoon at a time, whisking constantly. Set the dressing aside so the flavors can mellow.

Potato Salad:

8 medium-sized red potatoes (2 pounds) scrubbed, with skins intact

2 tablespoons dry French vermouth

1/4 red onion, thinly sliced

3 tablespoons chopped fresh chervil or flat-leaf parsley

1 cup tiny ripe Niçoise olives (or choose oil-cured ripe olives from Nyons or

Morocco)

Sea salt and freshly ground black pepper to taste

1 pound haricots verts (tiny French green beans)

2 pounds fresh, young spinach, washed several times to remove any sand, and well dried

Bring a large pot of water to a boil. Add the potatoes and cook until they are tender when pierced with a fork.

Trim the green beans and blanch in a large pot of salted boiling water for about 4 minutes. Remove from the heat immediately and refresh in an ice water bath to stop the cooking. Toss with about 2 tablespoons of the vinaigrette

While the potatoes are still hot, but cool enough to handle, slice them thickly and layer them in a wide, shallow bowl. Sprinkle each layer with some of the vermouth, red onion and parsley. Pour the vinaigrette and olives on top and, with your hands, gently toss the potatoes with the olives and dressing. Wipe the sides of the dish; add salt and pepper, to taste.

Cover with plastic wrap and let the potatoes sit at room temperature for at least 1 hour before serving.

To serve, arrange atop the spinach and garnish with more olives and very thinly sliced red onions.

Teacher's Tip: Any waxy potato, such as Yukon Gold or Rattes, will work well in this salad.

Wine Tip: I particularly like a Provençal white with this salad. Now that La Vieille Ferme wines are widely available, I hope you'll make them part of your pantry.

www.chef2chef.net

 

 

OLD BAY SHRIMP FEST

Makes 8 large servings

 

1/2 cup OLD BAY(r) Seasoning

2 tablespoons salt

4 quarts water

1 can (12 ounces) beer, optional

8 medium red potatoes, cut in quarters

2 large sweet onions, cut in wedges

2 pounds lean smoked sausage, cut in 2-inch lengths

8 ears fresh corn, broken in half

4 pounds large shrimp in shells

1. In an 8-quart pot, bring OLD BAY(r), salt, water and beer to a boil. Add potatoes and onions; cook over high heat for 8 minutes.

2. Add smoked sausage to potatoes and onions; continue to cook on high for 5 minutes. Add corn to pot; continue to boil for 7 minutes. Add shrimp in shells, cook for 4 minutes.

3. Drain cooking liquid. Pour contents of pot into several large bowls, shallow pails or mound on a paper-covered picnic table. Sprinkle with additional OLD BAY(r) if desired. from www.mccormick.com

ONE-BOWL BISCUITS

4 cups Biscuit Mix -- All Purpose Mix or Bisquick

1/2 cup Nonfat Dry Milk Powder -- Instant

1 1/3 cups Water

Mix the biscuit mix and dry milk together in a one gallon size zip baggie.

Label & store in a cool dry place.

Great to store for later use, or to take camping. (If used for camping, be

sure to take along some honey or jelly for eating).

To use while camping: In a large bowl, mix only enough of the water into

the dry ingredients to make a stiff dough. Divide into 12 portions and

shape dough around the end of each stick. Roast over the fire until golden

brown. Remove from stick and fill with honey or jelly as desired.

To use at home: In a large bowl, mix only enough of the water into the dry

ingredients to make a stiff dough. Prepare a 9 x 12 inch baking pan with

non-stick cooking spray, and spoon 12 equal size portions into the prepared

pan. Bake at 425 degrees F 8 - 12 minutes (until golden brown and cooked

through). Serve with honey or jelly as desired.

ORANGE SLICE CAKE

1 cup Butter

2 cups Sugar

4 Eggs

1 teaspoon Baking Soda

1/2 cup Buttermilk

1 pound Gumdrops, large -- Orange slices

14 ounces Dates -- diced

2 cups Nuts -- chopped

1 cup Coconut -- flaked

4 cups Flour -- unsifted

1 cup Orange Juice

1 cup Powdered Sugar -- unsifted

In a large mixing bowl, cream butter and sugar until well blended; add eggs and mix well. Add soda to buttermilk in a small bowl; stir into first mixture. Add flour, mix well and add remaining ingredients; mix well. Pour into a prepared 9 x 13 inch baking pan. Bake 2 hours at 300 degrees F. Place a pan of water in oven until last 45 minutes to keep cake moist. When cake comes out of oven, mix orange juice and powdered sugar in a small bowl. While cake is hot, pour orange juice & powdered sugar mixture over cake and let stand overnight to cool and set. RF4RP

PESTO PASTA PRIMAVERA

Adapted from The Pesto Manifesto, by Lorel Nazzrao (Chelsea Green, 2002).

Pasta primavera has always held its own as a delicious and healthy summer recipe that makes great use of the bounty of fresh summer produce.

Simple Solution:)

This version is a particularly good one as the pesto - a sauce of garlic and basil - provides a flavorful backdrop for the asparagus, zucchini, peas, green beans, and other vegetables.

This may seem like a long and involved recipe, but it goes quickly if you have your vegetables prepared and cooking utensils organized. It should be made at mealtime and served immediately. I like to sprinkle extra pine nuts and finely chopped fresh basil over the top.

1 head broccoli

2 small zucchini

4 asparagus spears

1 1/2 cups green beans

1/2 cup peas

2 cups mushrooms

3 cups chopped tomatoes

8 tablespoons pesto

1 pound spaghetti

4 tablespoons butter

2 tablespoons chicken broth

1/2 cup heavy cream

2/3 cup grated Parmesan cheese

Salt and black pepper

Chop and steam vegetables for 3 to 5 minutes until tender but still crisp. Drain and set aside. Cook tomatoes for 5 minutes in a heavy skillet, stirring gently. Add the pesto and set aside.

In a large pot, cook the spaghetti until al dente. Drain in a colander and set aside.

In the same pasta pot, melt butter, then add broth, cream, and cheese. Cook gently until smooth, stirring constantly. Add spaghetti, vegetables, and tomato-pesto sauce. Toss quickly with more grated cheese. Add salt and black pepper to taste.

 

PHO

Makes 6 servings

Vietnamese beef noodle soup can be cooked piecemeal and put together just before serving. The part that takes the longest, the stock, can be made ahead. You can cook the beef in the soup as this recipe directs or, as the Vietnamese do, thinly slice the meat and add it raw to individual bowls, letting it cook in the steaming broth just before serving.

1 small onion, peeled and cut into fourths

1 2-inch piece fresh ginger, peeled

2 pounds beef bones

6 star anise pods

1 cinnamon stick

1 teaspoon salt

1 tablespoon granulated sugar

1 1/2 pounds boneless, lean, tender beef (brisket, sirloin or filet mignon)

1 16-ounce package dry, flat rice noodles (pho; see note) Vegetable platter:

20 sprigs fresh cilantro (1 bunch)

2 cups fresh bean sprouts (see note)

12 sprigs fresh basil (about 2 bunches)

2 small fresh red or green chilies, stemmed, seeded and sliced thinly

1 lime or lemon, quartered

12 sprigs ngo gai (saw-leaf herb; optional; see note) Optional seasonings:

Bottled fish sauce (see note)

Hoisin sauce (see note)

Sambal oelek (Chinese chili paste with garlic; see note)

Preheat the broiler. Broil the onion and ginger, turning so all sides are charred. Remove from the heat. (Alternatively, use tongs to hold the onion and ginger directly over a high heat until charred all over.) Using the side of a chef's knife, smash the ginger; set aside.

Meanwhile, place the bones in a large stockpot and add enough water to cover; bring to a boil. Immediately pour off and discard the water. Add 12 cups fresh water and bring to a boil, skimming any foam that forms. Stir in the broiled onion and ginger along with star anise, cinnamon, salt and sugar.

If you want to cook the brisket before completing the stock, add it now. If you want to cook the brisket when it is served, freeze the meat until it is firm enough to slice paper-thin; set slices aside.

Reduce the heat to medium-low and simmer stock, uncovered, for 2 hours (or longer).

With slotted spoon, remove the bones, onion, ginger, star anise and cinnamon and discard. If brisket was added while stock simmered, remove and slice thinly; set aside.

In a medium bowl, soak the noodles in cold water to cover for 10 minutes or until pliable. Drain and set aside.

Meanwhile, in separate large stockpot, bring 2 quarts water to a boil. Add the drained noodles and cook, stirring occasionally, until the noodles are tender, about 7 minutes. Drain the noodles and rinse under cold running water; set aside.

Bring broth to a boil.

To serve, divide the noodles evenly among large individual serving bowls. Add the cooked brisket or the thinly sliced raw beef on top of the noodles. Pour enough boiling hot broth over each bowl of noodles to cover. Set aside for a few minutes until the broth has cooked the thinly sliced beef. The heat of the broth should be enough to cook the meat.

Serve each bowl accompanied with a plate of cilantro sprigs, bean sprouts, basil leaves, chilies, lime wedges and ngo gai; offer fish sauce, hoisin sauce and chili sauce. Allow each person to garnish his or her bowl as desired.

Note: Raw sprouts have been linked to food-borne illnesses because of bacterial contamination of the seeds. Some health officials recommend not eating any kind of raw sprouts.

Note: You can find pho, ngo gai, bottled fish sauce, hoisin sauce and sambal oelek in the Asian section of supermarkets or at Asian specialty markets. -- Adapted from "The Vietnamese Cookbook" by Diana My Tran

POTATO KUGEL I

Source: "Jewish Cooking in America" by Joan Nathan

Serves: 6 to 8

1/4 cup rendered chicken fat or vegetable oil

1 cup chopped onions

1 cup chopped leeks

2 pounds russet potatoes, peeled and grated coarsely

2 tablespoons fresh parsley, dill, or basil

4 large eggs, well beaten

Salt and freshly ground pepper to taste

1. Heat 2 tablespoons of the chicken fat or vegetable oil in an 8-inch skillet. Add the onions and leeks and sauté until golden.

2. Remove, cool slightly, and mix with the potatoes, parsley, and the eggs in a mixing bowl. Season with salt and pepper.

3. Place the remaining 2 tablespoons of chicken fat or oil in the sides and bottom of a 13- by 8-inch oval gratin casserole (or similar size) and bake in the top third of a preheated 400-degree oven for 50 minutes or until golden. You may want to take a pastry brush and occasionally brush the top of the kugel with any fat or oil on the sides of the kugel during baking. (M) with chicken fat, (P) with veggie oil

--------------------------------------------------------------------------------

POTATO KUGEL II

Can be doubled/trebled etc. etc.

I make this in a deep thick foil dish and I make it parve (on the off-chance that there might be some left over !)

2 lb potatoes

1 large onion

2 eggs

2 tablespoons oil

1 tablespoon flour

Peel and grate (or process) the potatoes and leave them to drain so that all the starch drains off. Meanwhile, chop the onion finely then mix them together. Put the oil into the dish and place in the hot oven whilst you are mixing the rest of the ingredients. Add the eggs and salt and pepper to the potato and onion mixture and then add the flour and mix well. Pour the hot oil into the mixture and stir. Put the mixture back into the dish (from which you've just poured the oil) and cook for up to an hour in a medium oven until just brown on the top. Freeze when cool and bring out of the freezer, wrapped in foil, to heat up from frozen.

POTATO KUGEL III

Yields 8 Servings

3 lb Idaho potatoes

1/8 tsp pepper

4 eggs

1/4 cup onion, grated

1/3 cup potato flour

1/2 cup butter, melted

1 1/2 tsp salt

3/4 tsp baking powder

Wash and peel the potatoes. Coarsely grate the potatoes into a large bowl filled with ice water. Let stand for at least 15 minutes. Preheat the oven to 350 degrees. Grease the inside of the (1 1/2 quart) baking dish. Drain the potatoes. Pat dry. You'll need about 5 1/2 cups of grated potatoes for 8 servings, adjust as required. Use the large bowl of an electric mixer running at high sped to beat the eggs until they are thick and light. Stir in the potatoes, potato flour, salt, baking powder, pepper, onions and half the melted butter. Mix well. Turn into the prepared baking dish. Bake, uncovered, for 30 minutes. Brush the top with melted butter. Bake, brushing the top with melted butter every 10 minutes, until the top is crusty and golden brown (roughly 45 minutes longer).

POTATO KUGEL IV

Grate four baking potatoes - unpeeled. Add a teaspoon of salt, a lot of ground pepper, one egg, well beaten, 1/4 cup oil and enough matzo meal (start with 1/4 cup and add) to absorb the liquids and have it hold together.

Spray a 9x9 square baking pan and pour in the mixture. Bake at 350 until it is brown and crisp on top.

POTATO KUGEL V

3 lb Idaho potatoes

4 eggs

1/3 cup potato flour

1 1/2 tsp salt

3/4 tsp baking powder

1/8 tsp pepper

1/4 cup onion, grated

1/2 cup butter, melted

Wash and peel the potatoes. Coarsely grate the potatoes into a large bowl filled with ice water. Let stand for at least 15 minutes. Preheat the oven to 350 degrees. Grease the inside of the (1 1/2 quart) baking dish. Drain the potatoes. Pat dry.

You'll need about 5 1/2 cups of grated potatoes for 8 servings, adjust as required.

Use the large bowl of an electric mixer running at high sped to beat the eggs until they are thick and light. Stir in the potatoes, potato flour, salt, baking powder, pepper, onions and half the melted butter.

Mix well. Turn into the prepared baking dish. Bake, uncovered, for 30 minutes. Brush the top with melted butter. Bake, brushing the top with melted butter every 10 minutes, until the top is crusty and golden brown (roughly 45 minutes longer).

POTATO KUGEL VI

Source: "Love and Knishes" by Sara Kasdan

Yield: 6 servings

1 large onion minced

1/8 lb. butter **

2 eggs beaten

2 cups grated raw potatoes, (measure after draining well)

1/2 cup flour

1/2 tsp. baking powder

1 1/2 tsp. salt

Pepper to taste

Sauté onions in butter until lightly browned. Add eggs to potatoes. Sift together dry ingredients and add in potato mixture. Stir in onions and butter in which they have been sautéed. Pour into a well greased 1- quart casserole. Bake at 350* oven until edges are crispy. (about 1 hour)

**Schmaltz may be substituted for butter when kugel is served with a meat dish.

POTATO KUGEL VII

4 russet potatoes (they don't turn brown as fast)

1 or 2 onions

a handful of matzo meal (about 1/4 cup)

2 eggs, or the whites from 3 eggs

Salt and pepper to taste

Oil for the pan

Grate the potatoes and onions into a bowl. Add the egg, salt and pepper, and stir well. Add enough matzo meal to absorb most of the liquid.

Heat the oven to 350F. Grease well a glass baking pan, and pour mixture into it. Bake for 45-60 minutes, until set, and edges are crispy. Serve hot with applesauce.

POTATO KUGEL VIII

3 lbs potatoes

1 onion

1/2 cup oil

2 to 3 tsp. salt

1/2 to 1 tsp. pepper

4 eggs

Preheat oven on 450. Heat oil in oven until hot being careful not to burn. Grind onions and potatoes in a grinder's small hole. DO NOT SHRED. Add everything together then pour hot oil over the mixture. Pour into pan. Bake at 450 for 30 minutes. Then reduce heat to 350 and bake for 30 minutes longer.

POTATO KUGEL IX

2 boxes potato latke mix

2-3 onions, chopped and sautéed

1-2 small carrots grated

Pinch of saffron

Ground fresh pepper to taste

Fresh chopped parsley (if available)- otherwise use dried

Follow the recipe on the box. Sauté onions in olive oil and add the entire mixture to the potato mix(s), add the grated carrots and seasoning. Bake in well oiled pan and bake at 350 degrees F until done. NOTE: Obviously other veggies could be added if one desired. The key to success is the sautéed onions. It makes a world of difference.

POTATO KUGEL X

6 medium potatoes

1 onion, grated

1/2 cup flour, or potato flour

1/2 teaspoon baking powder

1 1/2 teaspoons salt

1/4 cup fat

2 eggs

pepper

Peel and grate potatoes in large bowl and add well beaten eggs. Sift flour salt, baking powder and pepper and add to potato mixture. Add grated onions. Melt fat and stir in gently. Pour into well greased and heated casserole and bake in 350 degree F. oven for about an hour, or until crisp and brown.

POTATO KUGEL XI

Yield: 6 servings

2 1/2 pounds scrubbed potatoes

10 to 15 garlic cloves

2 tablespoons schmaltz, melted and cooked

2 -3 t chicken soup

griebenes- optional (crispy bits of fried chicken skin)

salt

freshly ground pepper

Steam the potatoes and garlic until the potatoes are soft, 50-60 minutes. Preheat oven to 350 degrees F; lightly grease 4 cup pan. Mash hot potatoes and the garlic. Leave the skin on for added color and texture. Combine the potatoes with the schmaltz, chicken soup and the optional griebenes. Taste for salt and pepper. Bake 20-30 minutes or until the top is nicely browned.

POTATO KUGEL XII

6 nice size potatoes

1 small to medium onion

3 tbs. oil

1 tbs. salt

Pepper to taste

3 eggs, or 5 egg whites, or 3 egg whites plus one whole egg

Peel and cut onion and potatoes in a few pieces. In a food processor, combine some onion and potatoes, and process on high, using the steel blade, until grated. Continue until all potatoes are grated. If you don't have a food processor, you can use a meat grinder, or grate by hand.

Add all other ingredients, mix well. If the mix looks dry, add another egg.

Spray (or lightly oil) a pan (the deeper and heavier the pan used, the better the kugel will be), pour batter into it, and bake at 350 - 425 degrees F until top is browned. (The reason for the different cooking temps is so you can use your oven for other stuff while this is cooking. If nothing else is cooking, use the higher temperature.)

 

 

 

 

POTATO KUGEL XIII

5 large potatoes

2 yellow or Bermuda onions

1 cup potato starch

5 eggs

Salt and pepper

2 1/2 teaspoons sugar

scant tbs. baking powder

1/2 cups vegetable oil

Preheat oven to 375 degrees Fahrenheit.

Keep peeled potatoes in a bowl of cold water while you are grating onions. I recommend a food processor for all the grating. Time is of the essence in keeping the kugel white! Alternate the grating of the onions with the potatoes.

Strain the liquid from the grated mass by pushing down on it through a sieve getting it as dry as possible, then place in a large bowl. Combine the other ingredients EXCEPT THE POTATO STARCH and add to potato/onion mixture. Shake the potato starch in a little at a time and whip the mixture with an electric beater.

Oil a 9 X 14- inch baking dish and fill with batter 2- 1/2 inches deep (no more or it will not cook in the center - the rest can actually be used to make some latkes if you like).

Bake at 375 for 35 - 45 minutes. Turn the pan around a couple of times if your oven cooks unevenly. It's done when a toothpick inserted in the center comes out dry and the top is golden brown. It should spring back rather than feel at all gooey.

POTATO KUGEL XIV

6 medium potatoes

2 medium onions

4 eggs

2/3 cup oil

salt and pepper to taste

1/2 cup matzo meal

Grate the peeled potatoes in the food processor. Put half the amount back in and puree until almost smooth. Mix with grated onion, eggs and rest of potato mixture. Add oil and spices. Stir in the matzo meal. Bake in a greased pan (or paper lined cupcake tin) for about 45 minutes until golden on top.

RAINBOW FRUIT SALAD

Makes 12 (1/2 cup) servings

6 cups fresh fruit, such as grapes, melon, berries

1/4 cup confectioners' sugar

1 tablespoon McCormick(r) Imitation Rum Extract

sour cream - or whipped cream

Combine fruit, confectioners' sugar, and rum extract. Serve chilled, with a dollop of sour cream.

RATATOUILLE

(Provençal Vegetable Stew) (pronounced "ratta TOO ee")

I personally believe that this dish is a summer staple that should be in (almost) everyone's fridge throughout the season. It's so easy, so delicious and keeps so well. This recipe makes far more than 6 servings, but you won't mind because it's good so many ways. You can serve it hot, cold or at room temperature. It makes a delicious hors d'oeuvre on a slice of toasted baguette; an innovative first course or salad, when plated on a lettuce leaf; a delectable topping for pasta or a baked potato. On its own, it is a marvelous accompaniment to any roasted or grilled meat or fish.

Makes 5 quarts

6 tablespoons extra-virgin olive oil

4 red onions, thinly sliced

6 garlic cloves peeled and chopped

3 large eggplants, peeled and cubed

4 zucchini, well scrubbed

2 green peppers seeded and cut in cubes

2 sweet red peppers, seeded and cubed

5 ripe tomatoes peeled and diced

5 anchovy fillets, well drained and finely chopped

Sea salt and freshly ground black pepper to taste

2 tablespoons capers, rinsed and well drained

Heat the oil in a 9-to 10-quart pot. Add the onion and garlic and sauté until the onion is translucent. Meanwhile, peel and cube the eggplant. Using a vegetable peeler, peel stripes in the zucchini skins. Slice diagonally in large chunks.

Add the eggplant and green and red peppers to the pot, cover and cook slowly about 1 hour.

Add the tomatoes, squash and anchovies. Simmer uncovered over medium low heat until the mixture is thick. This may take a couple of hours. Season with freshly ground black pepper to taste. Add capers during the last fifteen-(15) minutes of cooking. The mixture should cook until the vegetables seem to have melted together. Serve hot or cold.

RICE SALAD

2 servings

1/2 cup basmati rice (or any kind of rice)

1/2 cup chopped fresh cilantro (or basil and/or parsley)

2 tablespoons bottled olive oil and balsamic vinegar dressing

Salt and freshly ground black pepper

Bring a large saucepan with 2 to 3 quarts water to a boil. Add the rice and bring water back to a boil. Cook uncovered, 10 minutes. Drain and place in a small bowl. Add the cilantro and dressing. Toss well. Add salt and pepper to taste.

RUNZAS

10- 12 servings

2 cups water

2 pkg. yeast

1/2 cup sugar

1 1/2 tsp salt

1/4 cup oil

1 egg

6 1/2 cups flour

Filling:

1 1/2 lb hamburger

3 cups cabbage, shredded

1/2 cup onion, chopped

salt and pepper, to taste

Tabasco sauce, to taste

[Note: You can prepare a batch of these and freeze them for quick meals. Coleslaw mix (pre-shredded cabbage and carrots) from the produce department speeds up preparation.]

Stir first 4 ingredients together until dissolved. Add egg and oil. Mix well. Add flour. Knead well. Roll to 1/2 inch thickness and cut into 6" x 4" rectangles. No need to let rise.

Filling:

Brown crumbled hamburger draining off any excess grease. Add remaining

filling ingredients and cover until slightly cooked. Wrap dough around filling, using

water to seal edges. Place on cookie sheet and bake at 325 degrees for 20 minutes or until lightly browned.

SESAME SAUCE FLAVORS NOODLES

INGREDIENTS CAN BE SWITCHED

By Mark Bittman, New York Times

It doesn't surprise me how often people order cold noodles with sesame sauce at Chinese restaurants. What is surprising, though, is how few people make the dish at home. It is incredibly easy to prepare, with common ingredients, and you can serve it as a main course or appetizer.

You don't even need sesame sauce. Peanut butter is an acceptable substitute, as long as you use good peanut butter, simply defined as that made with peanuts and salt. (The name brands contain about 10 percent added hydrogenated fat, plus a couple of other typical additives.)

It's easy enough to buy sesame paste (tahini) at health-food stores and some supermarkets. Sesame oil, which contributes mightily to the flavor of the finished dish, is a staple sold in Asian food stores and, increasingly, in supermarkets.

Cook the pasta until tender, then drain and rinse it in running water until cool. Add the sauce, which can be made in advance. To make the noodles into a one-dish meal, you need some protein. Use leftover chicken, pork, beef or seafood, or poach some chicken in the water you use to cook the noodles. You also can use fresh tofu. You will want crunch: Cucumbers are my favorite, but bean sprouts are another possibility. A scallion or cilantro garnish completes the picture.

SESAME SEED DRESSING

1/2 cup sesame oil

1/4 cup honey

1/4 cup vinegar

3 tbsp. toasted sesame seeds, ground

2 tbsp. fresh lemon juice

1/8 tsp garlic juice

Combine all ingredients in a glass jar and shake vigorously. Store in your refrigerator. I found this in a Bon Appetit Cookbook years ago. This is good on

spinach.

 

SOLAR OVEN BAKED POTATOES

2 or 3 medium size, whole potatoes of any kind

Scrub the potatoes and place them in a dark, covered pot, and into the solar

oven. There is no need to preheat the oven. Let them bake all day in a slow oven of about 250 degrees F. Here is where you can set the oven due south and just leave it alone while your are at work or playing. When you come home you will have the most flavorful potatoes you have ever tasted! Garnish them however you prefer or just eat them plain. The left-overs can be in the fridge to use another time, for example, the Scalloped Potatoes to follow.

SOLAR OVEN BEER BREAD

Make the container the day before: Use a 32 oz can (like a large V8 juice can) remove the top and paint the outside of the can with BBQ or grill paint found in the BBQ section of your big Depot type hardware store. There is black spray paint that says "non-toxic" on the can, or you can use tempera (poster paint). After the paint has dried, bake the empty container in the solar oven to cure the paint. This is the best way to bake a loaf of bread in a solar oven.

The recipe:

3 cups self-rising flour

2 Tbsp sugar

1 12oz can of any beer

pinch of salt

1/2 to 3/4 cups of raw, unsalted sunflower kernels

Mix all ingredients to form a dough ball. Put dough into a greased 32 oz juice can that has been painted black on the outside with barbecue paint. Set can into preheated oven and bake until top is golden brown- 1 1/2 to 2 1/2 hours depending on how hot your oven is. Remove from solar oven and let cool. The bread shrinks a bit while cooling, and will slip right out of the can. This bread makes great burger and sandwich buns.

SOLAR OVEN COOKED PINTO BEANS

1/2 lb pinto beans, soaked overnight.

fresh water to cover the soaked beans by 1/2 inch.

salt

1 medium onion, chopped

1/2 tsp minced garlic (the kind you buy in a jar is fine)

1 rasher (strip) of bacon (optional) or a slice of ham (also optional)

Place all ingredients into a covered dark pot, such as a Dutch oven. Cook the beans ALL DAY in the solar oven. If you notice the water has boiled away, just add more hot water. They are done when they are tender.

SOLAR OVEN EXTREME GARLIC CHICKEN DRUMS

chicken legs

pureed, raw garlic (about 1 tsp for each leg)

salt and pepper to taste

cooking bag with tie

After spreading the chicken legs with the garlic puree, place inside the cooking bag in a single layer. Sprinkle with salt and pepper to taste. Close cooking bag end with provided tie and place entire cooking bag flat on the bottom of the preheated solar oven. Put a small slit in the top of the bag. The oven can be anywhere in temperature from 200 to 350 degrees depending on the type of cooker that you are using. The legs will be done in 1 to 2 1/2 hours. These chicken legs are incredibly delicious! Intense in roasted garlic flavor!

SOLAR OVEN NEW YORK STYLE CHEESECAKE

 

2 Packages (8 oz ea) 1 Package (3 oz) cream cheese- softened (19 oz total)

3/4 cup sugar,

3 tbsp flour,

1 tsp freshly grated lemon peel,

1/2 tsp freshly grated orange peel,

3 eggs

Crust (see notes below)

With electric mixer, beat softened cream cheese, sugar, flour, and grated peels until smooth. Add eggs one at a time and beat until fluffy. Pour into crust in baking pan (see notes) Cover and bake in solar oven at 200 to 250 F. Bake 2 1/2 to 3 hours. The cheesecake will rise some, and a toothpick inserted into center of cake should come out clean. When done allow to cool uncovered, then un-mold. Serve well chilled, if desired, top with strawberries or whatever.

Notes: I use a small aluminum, square sided skillet that has been painted black with barbecue paint. The lid for the skillet is also painted black. Use a dark container with lid that is approx. 7 or 8 inches in diameter.

The crust is simple- Heavily butter the walls of the pan and cover generously with graham cracker crumbs. Pour the mixture into this. The cheesecake can be made without the crust if the pan is greased and floured.

SOLAR OVEN POT ROAST

 

1 lean beef chuck or similar roast- about 3 lbs- cut the meat into 2 or 3 chunks

1 pkg dry onion soup mix

Put the roast into a black pot ( I use "Granite Ware") or use whatever you have in the way of a dark pot or you can even use an oven cooking bag set into a pan or skillet.

Empty one package of dry onion soup mix over the meat, cover, and cook in the solar oven for 4 to 6 hours or until tender. You won't believe how good this is! Remember, you can vary this recipe with any thing that you like. I used this example because it is the simplest. The oven can be 200 to 250 F.

[] The recipe author is the "I" referred to in the solar recipes. Not Spike. I, Spike, am only the thief. []

SOLAR OVEN SCALLOPED POTATOES del SOL

2 previously-baked potatoes, sliced.

olive oil

1/2 cup milk

salt and pepper to taste

Parmesan cheese

Place the potatoes into a dark pot. Drizzle the potatoes with olive oil, add 1/2 cup of milk, sprinkle with salt and pepper, and a generous amount of Parmesan cheese. Mix briefly, then cover and place into a preheated solar oven and bake until hot- about an hour or so.

SPICY SHRIMP AND MANGO SALAD

2 servings

1 ripe medium mango, cubed (1 cup)

1 medium red pepper, sliced (1 cup)

1/4 pound fresh snow peas, trimmed (about 1 cup)

3 tablespoons reduced-fat mayonnaise

1 tablespoon prepared horseradish

1 tablespoon Dijon mustard

3/4 pound cooked shrimp, shelled and deveined

Salt and freshly ground black pepper

Several red leaf lettuce leaves

Cut mango into cubes. Cut red pepper slices and snow peas into bite-size pieces, about the same size as the shrimp. Mix mayonnaise, horseradish and mustard in a medium-size bowl.

Add the shrimp, red pepper, snow peas and mango. Toss well. Add salt and pepper to taste.

Place lettuce leaves on 2 dinner plates and spoon salad on top..

SPINACH, CRAB AND FRESH MOZZARELLA

SALAD

This salad was inspired by the fabulous fresh mozzarella cheese made by my friend Paula Lambert at The Mozzarella Company (www.mozzco.com) in Dallas, TX. The flavors are reminiscent of a very gooey casserole of crab, spinach and cheese I made years ago - but with a much lighter, fresher touch. Serves 6

2 pounds fresh spinach, well washed, dried and stemmed

24 cooked crab claws

1 pound fior de latte (fresh mozzarella balls)

2 teaspoons Dijon mustard

Juice of half a lemon

5 or 6 tablespoons of top-quality, fruity extra-virgin olive oil.

1 basket of cherry tomatoes for garnish

Divide the spinach between 6 serving plates or salad bowls. Then crack the crab claws and place 4 on each salad, followed by 4 or 5 mozzarella balls, halved.

In a small bowl, whisk the mustard and lemon juice together. Drizzle in the olive oil, whisking all the while, to make an emulsion. Drizzle some of this dressing over each salad. Garnish with cherry tomatoes.

Wine Tip: A young, flinty Chablis - a village wine or St. Martin -- is a perfect complement to the luscious crabmeat and fresh mozzarella in this salad

STIR FRIED RICE

1 1/2 tsp canola oil

1 large egg

1 green onion

1 tsp garlic powder

3 tsp soy sauce

1 1/2 cups of fresh vegetables of choice

8 ounces of fresh mushrooms

1/2 bell pepper

2 tsp sesame seeds

3 Tbsp uncooked rice

Prepare rice according to recipe directions, omit salt. You can choose a fresh vegetable like broccoli or snow peas. Rinse and pat dry vegetables and mushrooms. Chop vegetables and green onion; slice mushrooms, set aside. Spray a non-stick skillet with cooking spray and heat over medium heat. In a small bowl or cup, lightly beat egg and add to pan. Cook, stirring often, until set, about 2-4 minutes. Remove from pan and reserve. Add oil to the skillet and stir-fry vegetables until tender, about 3-5 minutes. Add cooked rice, garlic powder and soy sauce and continue to stir-fry, approximately 3-4 minutes. Add scrambled egg to rice mixture and cook until heated through, stirring often. Sprinkle the sesame seed and serve.

Place rice in a small pot with tight-fitting lid and cover with about 2 times the amount of water. Bring to a boil over high heat; then cover tightly and reduce heat to medium; cook for about 15-20 minutes, or until water has been absorbed and rice is soft, but not sticky.

SUMMERTIME COLESLAW

Makes 8 (3/4 cup) servings

1 cup mayonnaise

2 tablespoons vinegar

2 tablespoons sugar

1 1/2 teaspoons McCormick(r) Season-All(r) Seasoned Salt

1 teaspoon McCormick(r) Ground Mustard

1 teaspoon McCormick(r) Celery Seed

7 cups shredded cabbage (some green, some purple)

1 cup shredded carrots

1. In a small bowl, combine mayonnaise, vinegar, sugar, Season-All, ground mustard and celery seed.

2. In a large bowl, toss cabbage and carrots together. Add mayonnaise mixture and mix well.

3. Refrigerate 2 hours or until ready to serve. Stir again just before serving.

from www.mccormick.com

SWEETWATER PRAWNS WITH PROSCIUTTO IN FILLO

8 sheets Athens(r) or Apollo(r) Fillo Dough

5 Tbsp. olive oil

2 Tbsp. fresh ginger, minced

2 cloves garlic, minced

2 teaspoons fresh Rosemary, minced

2 teaspoons lemon thyme, minced

5 Tbsp. vodka

1/2 teaspoon ground black pepper

24 jumbo sweetwater prawns, peeled and deveined

(Jumbo shrimp may be substituted)

12 thin slices prosciutto, cut in half lengthwise

1 cup butter, melted

In large mixing bowl, combine oil, ginger, garlic, Rosemary, thyme, vodka and pepper. Add prawns, toss to coat with marinade. Cover and refrigerate for 3 hours.

Remove prawns from marinade and wrap each in Prosciutto. Layer 4 sheets of fillo, brushing each sheet with melted butter. Cut lengthwise into 12 strips. Repeat this layering with remaining 4 fillo sheets. Using 1 fillo strip per prawn, wrap fillo around prawns to conform to natural shape of prawn. Brush outside with butter and refrigerate one hour.

Place fillo-wrapped prawns on cookie sheet and bake in preheated 400°F oven for 8-12 minutes or until golden brown.

Serve hot with Southwestern-style relish such as Tomato-Papaya Relish, below.

Serves 6

TOMATO PAPAYA RELISH

1 medium papaya, cleaned and diced

1/3 cup (1 medium) ripe red tomato, cleaned and diced

1/4 cup parsley, chopped

1/4 cup chives, chopped

1/4 cup sweet gherkins, chopped

1/4 cup red peppers, diced

3 Tbsp. small capers

1/4 cup rice wine vinegar

1 large garlic clove, minced

1/3 cup virgin olive oil

salt & pepper to taste

In medium bowl combine papaya, tomato, parsley, chives, gherkins, red peppers and capers. In small bowl combine vinegar and garlic. Whisk in olive oil and blend well. Pour over papaya mixture, toss, adding salt and pepper to taste.

Makes 2 cups

VERA CRUZ TOMATOES

4 medium tomatoes, red ripe

Salt

1/2 pound bacon

1/2 cup chopped onion

1 cup sliced fresh mushrooms

10 ounces fresh spinach

1/2 cup shredded Monterey jack cheese -- divided

1/4 cup sour cream

1/4 cup dry bread crumbs

1/2 teaspoon salt

Cut a 1/4-inch slice from top of each tomato; scoop pulp into a bowl, leaving shells intact.

Sprinkle shells lightly with salt; place shells, upside down, on paper towels to drain. Chop tomato pulp, and drain well; set aside.

Cook bacon in a large skillet over medium heat until crisp; remove bacon, reserving drippings in skillet. Crumble bacon.

Sauté onion and mushrooms in reserved drippings 2 to 3 minutes or until tender. Stir in spinach, cover and cook 3 to 5 minutes or until tender. Stir in tomato pulp, bacon, 1/4 cup cheese, and sour cream. Spoon mixture into tomato shells, and place in an 11- x 7-inch baking dish.

Bake at 375 degrees F. for 15 minutes. Combine remaining 1/4 cup cheese, bread crumbs, and 1/2 teaspoon salt; sprinkle mixture evenly over tomatoes. Bake 2 to 3 minutes more or until cheese melts. 4 servings.

To snazz it up a bit, use Monterey jack cheese with peppers.

 

SHALOM FROM SPIKE & JAMIE



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