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).

ALMOND CHERRY BREAD IN A JAR

ALMOND CHICKEN PASTA SALAD

APPLE DUMPLINGS III

ASPARAGUS FILLED STRATA

BAKING SODA AND BAKING POWDER

CAJUN FISH FRY WITH TARTAR SAUCE

CAJUN SPICE BLEND

CAMPING COOKERY TIPS

CANE SYRUP HERB VINAIGRETTE

CARAMEL APPLE DUMPLINGS

CARROT ZUCCHINI LOAVES

CHICKEN and SMOKED SAUSAGE GUMBO

CHICKEN AND TASSO JAMBALAYA

CHICKEN WITH BROWNED GARLIC SAUCE

CHILI MASHED POTATOES

COCONUT CHOCOLATE CHIP SQUARES

COLD BUTTERMILK SOUP

COOKOUT MACARONI SALAD

COUNTRY RIBS and BARBECUE SAUCE

CRAWFISH CORN MACQUE CHOUX

CREOLE RED BEANS AND RICE

CROCKPOT WESTERN OMELET CASSEROLE

CURRIED HERRING SALAD

DANISH LIVER PATE

DANISH MEAT PATTIES

DANISH PICKLED BEETS

DIRTY RICE DRESSING

EASY LEMONY FISH

ENGLISH MUFFIN FRENCH TOAST

FIVEGRAIN SODA BREAD

FRESH BLUEBERRIES WITH

FRESH BLUEBERRY SAUCE

GRILLED GARLIC PEPPER COWBOY STEAK

HOMEMADE LEMONADE

HONEYDEW LIME COOLER

ITALIAN VEGETABLE PASTA BAKE

LEMONY ZUCCHINI SQUASH SAUTÉ

LIGHT SHANGHAI CHICKEN AND NOODLES

LOUISIANA BLUE POINT

LOUISIANA PECAN RICE

MAPLE MUSTARD BARBECUE SAUCE

MARINATED SHRIMP AND ARTICHOKE SALAD

PASTA SALAD

PASTA WITH GARLIC AND BASIL

POPCORN CAKE

POPEYES RED BEANS AND RICE

PRALINE CHEESECAKE WITH PRALINE SAUCE

RASPBERRY CHICKEN SALAD

SALISBURY STEAK DELUXE

SHAKE AND BAKE

SHRIMP CREOLE

SHRIMP WITH PINEAPPLE

SLIM AND TRIM JAMBALAYA

SPICY LOUISIANA SHRIMP AND

SPICY ORANGE BEEF

SWEET AND SOUR GRILLED SALMON

SWEET and SPICY PECANS

TASSO GREEN BEANS

TIRAMISU

VEGETABLE PASTA SALAD

WATERMELON COOKIES

WHITE CHOCOLATE BREAD PUDDING

 

ALMOND CHERRY BREAD IN A JAR

9 pints Jars -- widemouth ONLY

2 cups Flour

1 1/2 teaspoons Baking Powder

2 cups Maraschino cherries -- drained, dried & cut

1/2 cup Almonds -- blanched & ground

1/4 cup Flour -- (second)

1 1/2 cups Sugar

8 ounces Cream Cheese -- softened

1 cup Butter or Margarine -- softened

1 teaspoon Almond Extract

4 Eggs -- (room temperature)

You will need 9 wide-mouth pint-size canning jars, metal rings and lids. Don't use any other size jars. Sterilize jars, lids and rings according to manufacturer's directions. Grease inside, but not the rim of jars with vegetable shortening. Mix flour & baking powder & set aside. Mix cherries, ground almonds and 1/4 cup of flour and set aside. Cream together the sugar, eggs, cream cheese, butter and almond extract until light & fluffy. Slowly add the flour/baking powder mixture, mixing well. Fold in the cherry/almond/flour mixture until well mixed.

Pour one cup of batter into prepared jars. Do not use more than one cup or batter will overflow and jar will not seal. Place jars evenly paced on a cookie sheet. Place in a pre-heated 325-degree oven for 35-40 minutes. Remove jars from oven one at a time keeping remaining jars in oven. Working quickly, wipe rim, place lid and ring on jar and secure. Jars will seal quickly. Repeat with remaining jars. Unsealed jars should be stored in the refrigerator and eaten within 2 weeks.

Sealed jars may be stored with other canned foods in a cool, dark place, or stored in your freezer. The cake may be eaten as long as the jar remains vacuum-sealed and free from mold. If you do not choose to freeze your jar cakes, be sure to check the seals on your cakes each month, and throw away any jars which have lost their seal or have a questionable seal. To serve, the cake should slip easily from the jar. Slice each jar cake into 4 rounds, and serve sprinkled with powdered sugar, or with fresh fruit on the side.

Notes : *To make loaves instead of cakes in jars: Pour batter into 2 greased loaf pans (9 inch) and bake in preheated 325 degree F oven for about 1 hour or until a cake tester inserted into the center comes out clean. Cool in pan or on wire rack. Real Food For Real People

ALMOND CHICKEN PASTA SALAD

4 c. cooked, cubed chicken

2 med. Apples, cored & coarsely chopped (2 c.)

8 oz. Corkscrew or bow tie pasta, cooked & drained

1 8 1/2 oz. Can pineapple chunks, drained

1/2 c. halved seedless grapes

1/3 c. bias-sliced celery (about 1 stalk)

14 c. thinly sliced green onion

1/4 c. mayonnaise or salad dressing

1/3 c. low-fat plain yogurt

1 Tbsp. Sesame seed

1 tsp. Finely shredded lime peel

3 Tbsp. Lime juice

1 Tbsp honey

2 tsp. Grated fresh gingerroot or ground ginger

1/4 tsp. Salt

1/2 c. toasted sliced almonds

lettuce leaves, lime slices, avocado slices, diced red sweet

pepper (optional)

In a large bowl, toss together cooked chicken, apples, cooked pasta, pineapple, grapes, celery, & onion. For dressing, in a small bowl combine the mayonnaise or salad dressing, yogurt, sesame seed, lime peel, lime juice, honey, gingerroot, & salt. Pour over the pasta mixture, toss gently to combine. Cover & chill. To serve, if necessary, add several tablespoons of milk to moisten. Toss gently. Serve on lettuce-lined plates. Top with almonds. If desired, garnish with lime slices, avocado, and red sweet pepper. Makes 10 main-dish servings.

APPLE DUMPLINGS III

 

2 cups self-rising flour

1/2 cup apple juice

1/2 teaspoon ground cinnamon

1 cup diced apples

2 (46 fluid ounce) cans apple juice

1 tablespoon cornstarch

1- In a medium bowl, combine flour, 1/2 cup apple juice and cinnamon,

stirring until smooth. Stir in diced apple.

2- Into a 4-quart pot with a tight fitting lid, pour 2 cans of apple juice.

Bring to a boil over medium heat. Drop diced apple mixture by soup-spoonfuls

into boiling juice. Cover and let boil 20 minutes. Do not remove lid during

cooking. After 20 minutes, remove dumplings from pan; set aside.

3- Stir cornstarch into remaining apple juice in pot and cook until

thickened. Serve over dumplings.

 

ASPARAGUS FILLED STRATA

2 (9-oz.) packages frozen Asparagus pieces

6-10 slices Bread (preferably whole wheat)

Butter or Margarine

2 1/4 cups shredded Cheddar Cheese (divided)

1 cup cooked Ham, coarsely chopped (optional)

5 Eggs

2 Tbsp. Onion

3/4 tsp. Dry Mustard

1/4 tsp. Garlic Powder

1/4 tsp. Salt

Dash Cayenne

1 3/4 cups Milk

Cook asparagus just until tender; drain and set aside. Lightly butter pieces of bread (remove crusts if you wish) and line a lightly buttered baking dish with them.

Sprinkle about half the cheese over the bread pieces (return the rest to the refrigerator for now). Top that with ham, if used, and the asparagus. If you have any bread left, arrange it on top.

Mix together the eggs, onion, seasonings, and milk. Pour evenly over the layered ingredients, then cover tightly. Refrigerate for several hours at least - overnight

is best. Preheat oven to 350-F degrees; remove strata from fridge and bake for about a half hour. Sprinkle the rest of the cheese over the strata, and continue baking until the strata looks firm at the center and the cheese is delectably melted. Serves 8.

BAKING SODA AND BAKING POWDER

Baking soda is pure sodium bicarbonate which releases carbon dioxide when it is heated or combined with an acid (such as lemon juice or buttermilk), and that's

what makes your cakes and cookies puff up.

Baking powder is also sodium bicarbonate, but it already has the acid (usually tartaric acid) mixed in. Double-acting baking powder releases carbon dioxide

as soon as a liquid is added, and then again when it is heated.

CAJUN FISH FRY WITH TARTAR SAUCE

The secret to good fried seafood is the temperature, in which you fry, 350 degrees is ideal. But the main cause of greasy fried food is not letting the oil return to the temperature of 350 degrees before you drop the next batch. A simple kitchen tool, a frying thermometer can alleviate this problem. Another tip is to always shake off any excess fish fry of whatever you are frying, before you place it in the grease. This will prevent the excess from floating to the bottom of the pan and burning.

1 lb. catfish cut into chunks

1 lb. large shrimp peeled and deveined

1 pint raw oysters, drained

4 tablespoons Cajun or Creole Seasoning

3 tablespoons lemon juice

Batter for Seafoods:

4 eggs

1 cup buttermilk

1 cup milk

1 teaspoon Cajun or Creole Seasoning

6 cups fish fry

1-1/2 quarts vegetable oil for deep frying

Spicy Tartar Sauce:

3 cups mayonnaise

6 tablespoons minced capers

1 teaspoon Cajun or Creole Seasoning

2 tablespoons minced stuffed olives

1 tablespoon pickle relish

3 tablespoons lemon juice

2 teaspoons garlic vinegar

2 tablespoons minced green onion

1 tablespoon minced parsley

1 tablespoon hot sauce

1. Combine all ingredients and mix well. Store any leftovers in a glass container under refrigeration.

2. Serve with fried seafood.

1. In a bowl, coat seafood with Cajun or Creole Seasoning and lemon juice.

2. Heat oil to 350 degrees on deep fat fry thermometer.

3. Make batter for seafood by beating eggs, buttermilk, milk and Cajun or Creole Seasoning together until combined.

4. Dredge seafood piece by piece in fish fry until coated. Dip into batter and back into fish fry. Dredge until completely coated.

5. Fry seafood separately because they each have different cooking times. Fish take the longest. Shrimp take less time than fish and oysters take the least amount of time.

6. Seafood is generally cooked when it floats. Cook for a minute longer for extra crunchiness.

7. Have extra fish fry on hand in case you need more for battering. Serve with Spicy Tartar Sauce. www.chef2chef.net

CAJUN SPICE BLEND

 

3/4 cup salt

1/4 cup cayenne pepper

2 Tbsp paprika

2 Tbsp granulated garlic

2 Tbsp granulated onion

1 Tbsp black pepper

Blend Thoroughly

CAMPING COOKERY TIPS

1) Pick out meals that you can cook while camping. Write the recipe on an index card, with the ingredients and tools needed listed on the back of the card. Punch a hole in the cards (laminate if you like) and clip them together on a ring. When you are planning your trip, take with you the cards you need for the # of days you are camping and use the ingredient & tool list to help you pack.

2)Make use of dehydrated foods like mashed potatoes & instant rice, even if you don't use them at home.

3) Buy some Rubbermaid tubs and plastic shoe boxes. Shop at yard sales and thrift shops for duplicate utensils so you don't have to raid your kitchen for every trip. Label each box with it's contents so you are always ready to go.

4) A couple of items I wouldn't camp without: whisk broom and dustpan, 2 camp showers-makes nice warm water for washing hands and dishes, apple slicer, bungee cord and clothes pins for a clothesline, and a lantern hanger.

CANE SYRUP HERB VINAIGRETTE:

3 Tbsp cane syrup

1 tablespoon Dijon mustard

1 tablespoon minced garlic

2 tablespoon balsamic vinegar

1-1/2 teaspoons dried basil or 1 tablespoon fresh basil

1 tablespoon fresh oregano

2 teaspoons fresh thyme

1 tsp. Cajun or Creole Seasoning Blend

1/4 teaspoon black pepper

1/4 teaspoon salt

1 cup extra virgin olive oil

 

1. In a bowl, whisk together cane syrup, mustard, garlic, balsamic vinegar, Seasoning Blend, basil, oregano, thyme, black pepper, and salt until blended.

2. Slowly whisk in olive oil until all of the oil is incorporated. Yields app. 1-1\2 cup of dressing. www.chef2chef.net

CARAMEL APPLE DUMPLINGS

Sauce:

1 1/2 cup water

1 cup packed brown sugar

2 Tbsp butter or margarine

1 tsp vanilla extract

1/2 tsp salt

Dumplings:

1 1/4 cup all-purpose flour

1/4 cup sugar

1 1/2 tsp baking powder

1/2 cup milk

2 Tbsp butter or margarine, melted

1 tsp vanilla extract

1 cup diced, peeled tart apples

Whipped cream or vanilla ice cream, optional

In a large saucepan, combine sauce ingredients; bring to a boil, stirring constantly. For the dumplings, combine flour, sugar and baking powder in a

large bowl. Add milk, butter and vanilla; stir just until moistened. Gently fold in apples. Drop by heaping teaspoonfuls into the boiling sauce. Cover and cook over low heat until a knife inserted in the center comes out clean, about 8 to 10 minutes. Serve with whipped cream or ice cream if desired. Yield: 6 servings.

CARROT ZUCCHINI LOAVES

2-1/2 cups all-purpose flour

1/2 cup toasted wheat germ

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3 beaten eggs

1 cup granulated sugar

1 cup finely shredded zucchini

1 cup finely shredded carrot

1/2 cup packed brown sugar

1/2 cup cooking oil

Grease bottom and 1/2 inch up the sides of two 8x4x2-inch loaf pans. Set aside.

In a large mixing bowl stir together flour, wheat germ, baking powder, baking soda, and salt. Make a well in the center of dry mixture. In a medium mixing bowl combine eggs, granulated sugar, zucchini, carrot, brown sugar, and oil; mix well. Add all at once to dry mixture. Stir just until moistened (batter should be lumpy). Pour batter into loaf pans.

Bake in a 350 degree F. oven for 45 to 55 minutes or until a wooden toothpick inserted near center comes out clean. (If necessary, cover loosely with foil during last 10 to

15 minutes of baking to prevent over-browning.) Cool in pans on wire racks 10 minutes. Remove from pans and cool thoroughly on wire racks. Wrap and store overnight before

slicing. Makes 2 loaves (24 servings). Make-Ahead Tip: Prepare, bake, and cool loaves completely. Place loaves in freezer containers or bags and freeze for up to 1 month. Before serving, thaw the wrapped loaf overnight in the refrigerator.

CHICKEN and SMOKED SAUSAGE GUMBO

 

3 quarts water

One chicken, cut up 8 ways

2 tablespoons Worcestershire sauce

4 teaspoons Cajun or Creole Seasoning, divided

1-1/2 teaspoon hot sauce, divided

1 teaspoon granulated garlic

1 teaspoon granulated onion

1 tablespoon oil

1 cup chopped onion

1/2 cup chopped celery

1/2 cup chopped bell pepper

2 tablespoon minced garlic

1-1/2 cup dark roux

3 bay leaves

1 pound smoked sausage

1/4 teaspoon salt

1/4 cup sliced green onions

1/4 cup minced parsley

8 cups cooked rice

1.In a large pot bring water to a boil. Season chicken with Worcestershire sauce, 3 teaspoons of Cajun or Creole Seasoning, 1-teaspoon hot sauce, granulated garlic and granulated onion. Add chicken and bring back to boil lower fire and simmer for 30 minutes. Strain chicken reserving broth. De-bone chicken discarding bones and skin. Coarse chop meat and set aside for later use.

2. In a large saucepot, heat oil, add onion, celery and bell pepper and garlic. Cook for 2 minutes. Add roux, remaining hot sauce, remaining Creole Seasoning, bay leaf, and reserved chicken broth. Bring to boil, lower fire and simmer for 30 minutes.

 

3. Add sausage and salt. Continue to simmer uncovered for 15 minutes. Add coarse chopped chicken meat and cook for 15 additional minutes. Stir in green onions and parsley. Serve over rice. Serves 6 to 8. www.chef2chef.net

CHICKEN AND TASSO JAMBALAYA

The jam in Jambalaya comes from the word "jambon" which is the African word for ham.

1 chicken, boiled and deboned, reserving 31/2 cups chicken stock

3/4 cup chopped onion

1/4 cup chopped celery

1/4 cup chopped bell pepper

1 tablespoon garlic

8 oz. chopped Tasso Ham

1 teaspoon Cajun or Creole Seasoning

1 teaspoon dried thyme

1 teaspoon salt

1 teaspoon paprika

1 (8 oz.) can Rotel tomatoes

2 cups Toro Brand Long Grain Rice

1/4 cup minced parsley

1/4 cup chopped green onions

1. Heat oil in 6-quart saucepot. Add onions, celery, bell pepper, garlic and sauté for 5 minutes.

2. Add Tasso, Cajun or Creole Seasoning, thyme, salt, paprika, Rotel tomatoes and simmer for 10 minutes.

3. Add chicken stock and deboned chicken. Bring mixture to a boil.

4. Stir in the Toro Brand Long Grain Rice, lower the heat and cover the pot.

5. Cook jambalaya for 30 minutes, stirring every 10 minutes.

6. Add green onions and parsley. Yields 6-8 servings. www.chef2chef.net

CHICKEN WITH BROWNED GARLIC SAUCE

1/4 cup (60 ml) extra-virgin olive oil

15 cloves garlic, peeled and thinly sliced

1 tsp (5 ml) hot red chili flakes

1 15-ounce (425 g) can tomatoes, drained

Salt and freshly ground pepper to taste

1 to 1 1/2 lbs (450 - 675 g) skinless boneless chicken thighs

1/4 cup (60 ml) chopped fresh parsley

Heat the oil in a large skillet over moderate heat and cook the sliced garlic and chili flakes, stirring frequently, until the garlic is dark brown, about 10 minutes. Be careful not to cook the garlic until it begins to turn black. Add the tomatoes, salt, and pepper and simmer uncovered until the sauce is fairly thick, about 10 minutes. Add the chicken thighs and cook covered, stirring occasionally, until the

chicken is cooked, about 15 minutes. Garnish with the parsley and serve immediately. Serves 4 to 6. Bon appetit from the Chef at World Wide Recipes

CHILI MASHED POTATOES

4 Servings

3 lb Yukon Gold or Yellow Finn -potatoes; peeled, and cut into 1 1/2" to 2"

chunks

4 qt Cold water

1 cup Heavy cream

4 tbsp Unsalted butter - (1/2 -stick)

1 tsp Salt

1/2 tsp Freshly-ground white pepper

1 tbsp Ancho chili paste - (to 2 -tbsp)

2 tbsp Chopped fresh chives

Put the cut potatoes into a pot filled with the cold water, bring to a boil, and cook for about 20 minutes, or until a fork or knife pierces the potato chunks easily. While the potatoes are cooking, put the cream, butter, salt, pepper, and chili paste into a saucepan. Heat the cream until the butter melts, but do not allow the mixture to boil. Keep the mixture warm until you are ready to add it to the potatoes. When the potatoes are fully cooked, drain in a colander for 5 minutes to remove all excess moisture. It is important to rice the potatoes while they are still hot, because cold potatoes will become rubbery and starchy. Fill the ricer no more than half full. Squeeze the hot potatoes through the ricer and into a stainless steel bowl, being careful that the potatoes do not squeeze out the top of the ricer, which would cause lumps in the mashed potatoes. When all of the potatoes have been riced, stir in the hot cream and butter mixture with a wooden spoon and fully incorporate the seasoning, cream, and butter into the potatoes. Add the chopped chives and serve promptly. If the mashed potatoes must be held a few minutes, keep warm in a double boiler or in a bowl covered with plastic wrap and placed over hot water. This recipe yields 4 to 6 servings

CHILI MASHED POTATOES

4 Servings

3 lb Yukon Gold or Yellow Finn -potatoes; peeled, and cut into 1 1/2" to 2"

chunks

4 qt Cold water

1 cup Heavy cream

4 tbsp Unsalted butter - (1/2 -stick)

1 tsp Salt

1/2 tsp Freshly-ground white pepper

1 tbsp Ancho chili paste - (to 2 -tbsp)

2 tbsp Chopped fresh chives

Put the cut potatoes into a pot filled with the cold water, bring to a boil, and cook for about 20 minutes, or until a fork or knife pierces the potato chunks easily. While the potatoes are cooking, put the cream, butter, salt, pepper, and chili paste into a saucepan. Heat the cream until the butter melts, but do not allow the mixture to boil. Keep the mixture warm until you are ready to add it to the potatoes. When the potatoes are fully cooked, drain in a colander for 5 minutes to remove all excess moisture. It is important to rice the potatoes while they are still hot, because cold potatoes will become rubbery and starchy. Fill the ricer no more than half full. Squeeze the hot potatoes through the ricer and into a stainless steel bowl, being careful that the potatoes do not squeeze out the top of the ricer, which would cause lumps in the mashed potatoes. When all of the potatoes have been riced, stir in the hot cream and butter mixture with a wooden spoon and fully incorporate the seasoning, cream, and butter into the potatoes. Add the chopped chives and serve promptly. If the mashed potatoes must be held a few minutes, keep warm in a double boiler or in a bowl covered with plastic wrap and placed over hot water. This recipe yields 4 to 6 servings

COCONUT CHOCOLATE CHIP SQUARES

1 stick margarine (1/2 Cup)

2 cups brown sugar (packed)

2 tsp vanilla

3 eggs

2 1/2 cups flour

3 tsp. baking powder

pinch of salt

1 (4 oz) - tin coconut

1 (12 oz) bag chocolate chips

Melt margarine in microwave for 1 minute. While it is still hot, add brown sugar, vanilla and eggs. Stir well. Add flour, baking powder and salt and mix well. When it is smooth, add chocolate chips and half the coconut. Spread mixture in a 13'X 9"X 2" greased baking pan. Sprinkle remaining coconut on top. Bake at 350 degree oven for about 40 minutes. Cool on rack for 15 minutes. Cut into squares and allow to completely cool before dishing them up.

COLD BUTTERMILK SOUP

KAERNEMAELKSKOLDSKAAL

Note: This recipe calls for uncooked eggs. If salmonella contamination is a concern in your area, please use pasteurized eggs or egg substitute.

2 egg yolks

1/3 cup (80 ml) sugar

1 tsp (5 ml) lemon juice

1/2 tsp (2 ml) grated lemon rind

1/2 tsp (2 ml) vanilla extract

3 cups (750 ml) buttermilk

Fresh berries or fruit for garnish (optional)

Beat the egg yolks and sugar with an electric beater or wire whisk until they have thickened and form a ribbon when the beater is lifted. Beat in the lemon juice, lemon rind, and vanilla, and stir in the buttermilk until the mixture is smooth. Serve chilled with a garnish of fresh fruit if desired. Serves 4 to 6.

COOKOUT MACARONI SALAD

1 pkg. (7-1/4 oz.) macaroni & cheese dinner

1/2 cup mayonnaise

1/2 cup French dressing

1/2 cup chopped sweet pickles

1/4 cup chopped onion

8 slices cooked bacon, crumbled

1 tomato, chopped

Prepare dinner as directed on package. Combine mayonnaise and French dressing. Add to prepared dinner, along with remaining ingredients; mix lightly. Chill. Add additional French dressing before serving, if desired.

COUNTRY RIBS and BARBECUE SAUCE

Sauce Ingredients:

1/2 cup firmly packed brown sugar

1/2 cup (1 medium) chopped onion

1/3 cup Worcestershire sauce

1/4 cup LAND O LAKES(r) Butter

1/4 cup lemon juice

1 (28-ounce) bottle ketchup

1 (6-ounce) jar prepared mustard

2 tablespoons vinegar

1/2 teaspoon chili powder

Ribs Ingredients:

6 pounds country-style pork ribs

6 cups water

Combine all sauce ingredients in 3-quart saucepan. Cover; cook over medium heat, stirring occasionally, until sauce comes to a full boil (10 to 15 minutes). Reduce heat to low. Continue cooking, stirring occasionally, until sauce is thickened and flavors are blended (1 to 1 1/2 hours). Strain sauce, if desired.

Meanwhile, place ribs in 4-quart saucepan; add water. Cover; cook over medium heat, stirring occasionally, until water comes to a full boil (25 to 30 minutes). Reduce heat to low. Cook until ribs are fork tender (30 to 35 minutes). Drain; pat dry.

Heat one side of gas grill on medium or charcoal grill until coals are ash white. Place coals to one side in charcoal grill. Make aluminum foil drip pan; place opposite coals.

Place ribs on grill over drip pan. Grill, turning occasionally and brushing with sauce, until desired doneness (25 to 30 minutes). Serve with additional warm sauce. 6 servings (3 cups sauce) www.landolakes.com

TIP: Sauce can be served on chicken, beef or pork.

TIP: Ribs are precooked to shorten grilling time.

CRAWFISH CORN MACQUE CHOUX

"Macque Choux" is a dish that the Native Americans introduced to the Cajun & Creoles of Louisiana. It is best prepared with fresh corn however you may substitute canned if that is all that is available.

1/2 stick butter

3 cups fresh cut corn

1/2 cup chicken stock

1 cup chopped onion

1/2 cup chopped bell pepper

1/2 cup chopped celery

2 teaspoons minced garlic

1 10 oz. can Rotel tomatoes drained

2 teaspoons Cajun or Creole Seasoning

1 teaspoon salt

1 teaspoon hot sauce

2 cups heavy cream

1 lb. Louisiana crawfish tails

2 tablespoons minced parsley

3 tablespoons chopped onion

6 cups cooked rice

1. Heat butter in medium saucepot. Add corn and sauté for 2 minutes.

2. Add chicken stock, onion, bell pepper, celery & Rotel tomatoes. Turn heat up and cook until all of chicken stock has evaporated.

3. Add garlic, Cajun or Creole Seasoning, salt, hot sauce and heavy cream. Bring to a boil.

4. Add crawfish tails and simmer for 10 to 12 minutes until cream starts to reduce and thicken.

5. Add parsley and green onions. Serve with steamed white rice.

Yields 6 servings. www.chef2chef.net

CREOLE RED BEANS AND RICE

I love you once, I love you twice, I love you more than Red Beans and Rice!

1 lb. dried red beans

1-1/4 gallons of beef stock

1 lb. Bryan Smoked Sausage

1 8 oz. can of diced Rotel tomatoes

2 cups chopped onions

3/4 cup chopped bell pepper

3/4 cup chopped celery

1 tablespoon chopped garlic

2 tablespoons Worcestershire sauce

1 teaspoon hot sauce

1/4 teaspoon white pepper

1/4 teaspoon black pepper

1 tablespoon salt

1/4 cup chopped green onions

1/4 cup chopped parsley

8 cups cooked Toro Brand Rice

1. Combine red beans and beef stock in 8-10 quart pot. Bring to a boil.

2. Slice Bryan Smoked Sausage. Heat skillet and brown sausage. Drain on paper towels. Add sausage to red beans.

3. Add remaining ingredients except the green onions and parsley. Reduce heat to medium and simmer beans for 21/2 hours. Make sure all of the water does not evaporate while simmering.

4. Add green onions and parsley. Serve over Toro Brand Rice. serves 8

www.chef2chef.net

CROCKPOT WESTERN OMELET CASSEROLE

32 ounces Hash Browns, frozen

1 pound Ham, extra lean -- cooked & cubed

1 medium Onion -- diced

1 medium Green Bell Pepper - diced

1 1/2 cups Monterey Jack cheese -- shredded

12 Eggs

1 cup Milk, skim

1 teaspoon Salt

1 teaspoon Black Pepper -- or to taste

Place a layer of frozen potatoes on the bottom of the crock pot, followed by a layer of ham then onions, green pepper and cheese. Repeat the layering process two or three more times, ending with a layer of cheese. Beat the eggs, milk and salt & pepper together. Pour over the mixture inside the crock-pot, cover and turn on low. Cook for 10-12 hours, overnight, and enjoy for breakfast or brunch the next day.

CURRIED HERRING SALAD

KARRYSALAT

I can't imagine a Danish meal without pickled herring. In fact, my

parents will attest that I can't imagine 20 consecutive Danish meals

without pickled herring, but that's a story for another day. You can

buy pickled herring in most supermarkets - be sure to look in the

refrigerated section.

1 8-ounce (225 g) jar pickled herring, drained, rinsed, and patted dry

1 small cucumber, peeled, seeded, and diced

1/2 cup (125 ml) elbow macaroni, cooked according to package directions,

drained and cooled

1/2 cup (125 ml) thinly sliced raw mushrooms

2 Tbs (30 ml) white vinegar

2 Tbs (30 ml) olive oil

Salt and freshly ground pepper to taste

1 cup (250 ml) sour cream

1/2 cup (125 ml) mayonnaise

1 Tbs (15 ml) curry powder

Cut the herring into 1-inch (3 cm) pieces and mix with the cucumber, macaroni, mushrooms, vinegar, oil, salt, and pepper. Refrigerate for 2 to 3 hours. Whisk together the sour cream, mayonnaise, and curry powder and add to the salad immediately before serving. Serves 6 to 8.

DANISH LIVER PATE

LEVERPOSTEJ

Serve this rich pate thinly sliced with toast and dill gherkins as an

appetizer, or make a Danish open-faced sandwich (smorrebrod) and serve it

as a luncheon dish.

2 Tbsp (30 ml) butter

2 Tbsp (30 ml) all-purpose flour

1 cup (250 ml) heavy cream

1 cup (250 ml) milk

1 lb (450 g) fresh pork liver, chopped

3/4 lb (335 g) pork fat or lard, chopped

1 onion, coarsely chopped

4 anchovy fillets. drained

2 eggs

1/2 tsp (2 ml) allspice

1/2 tsp (2 ml) ground cloves

Salt and freshly ground pepper to taste

3/4 lb (335 g) thinly sliced bacon

Heat the butter in a saucepan over moderate heat and stir in the flour. Cook for 2 minutes and stir in the cream and milk. Bring to a boil and simmer for 5 minutes. Remove from the heat and allow to cool. Combine the sauce with the remaining ingredients except the bacon in a large mixing bowl and toss to combine. Process in batches in an electric blender or food processor until smooth. Line the bottom and sides of a 1-quart (1 L) loaf pan with the bacon strips, overlapping them slightly and letting the ends hang over the sides of the pan. Pour the liver mixture into the pan and fold the ends of the bacon strips over to cover the top. Cover tightly with aluminum foil and place in a large deep baking dish. Fill the baking dish with enough water to come halfway up the side of the loaf pan, and bake in a preheated 350F (180C) oven for 1 1/2 hours. Cool on a wire rack before refrigerating for at least 2 hours. Serves 12 to 16.

DANISH MEAT PATTIES

FRIKADELLER

1/2 lb (225 g) ground veal

1/2 lb (225 g) ground pork

1 medium onion, grated

3 Tbsp (45 ml) all-purpose flour

1 cup (250 ml) club soda

1 egg, beaten

Salt and freshly ground pepper to taste

2 Tbsp (30 ml) butter

Combine the veal, pork, onion, and flour in a mixing bowl and beat vigorously with a wooden spoon or electric mixer. Beat in the club soda gradually until the mixture is light and fluffy. Beat in the egg, salt, and pepper, and refrigerate to make the mixture firmer and easier to handle. Form into oblong patties about 4 inches (10 cm) long, 2 inches (5 cm) wide, and 1 inch (2.5 cm) thick. Heat the

butter in a skillet over moderate heat and fry the patties until dark golden brown, about 6 to 8 minutes per side. Note that the patties contain pork and should be cooked until well done, with no trace of pink in the center. Serves 4 to 6.

DANISH PICKLED BEETS

SYLTEDE RODBEDER

1/2 cup (125 ml) white vinegar

1/2 cup (125 ml) water

1/2 cup (125 ml) sugar

Salt and freshly ground pepper to taste

2 cups (500 ml) thinly sliced cooked fresh or canned beets

Combine the vinegar, water, sugar, salt, and pepper in a non-reactive pot over moderate heat and boil for 2 minutes. Toss with the beets in a non-reactive bowl and refrigerate covered for at least 12 hours. Serves 4 to 6.

DIRTY RICE DRESSING

This dish is referred to as "dirty rice" because of the color of the rice at the end of the cooking process. If you ask someone from Louisiana what kind of dressing they want on their salad, the answer just may be, rice!

1 lb. ground pork

1 lb. ground chuck

2 cups chopped onions

1 cup chopped green bell pepper

1 cup chopped celery

2 tablespoons minced garlic

1/2 cup dark roux

1 tablespoon Cajun or Creole Seasoning

1 teaspoon salt

6 cups beef stock

2 tablespoons Worcestershire sauce

2 bay leaves

1 teaspoon dried thyme or 1 tablespoon fresh thyme

1 teaspoon hot sauce

1 teaspoon black pepper

1/4 cup chopped parsley

1/2 cup chopped green onions

15 cups packed cooked Toro Brand Rice

1. Heat medium saucepot over medium heat. Add pork and beef and cook until meat is browned.

2. Add 1 cup of onions, 1/2 cup of bell pepper, 1/2 cup of celery, 2 tablespoons garlic and sauté for 2 minutes.

3. Add dark roux and cook for additional 5 minutes. Add Cajun or Creole Seasoning, salt, beef stock, Worcestershire sauce, bay leaves, thyme, hot sauce and pepper.

4. Bring mixture to a boil, lower heat and simmer for 30 minutes.

5. Add remaining onion, celery and bell pepper. Cover pot and simmer for 30 minutes.

6. Stir in green onions and parsley.

7. Stir in cooked rice until completely incorporated.

Yields approximately 22 servings. www.chef2chef.net

EASY LEMONY FISH

Servings: 4

Notes: Never overcook. Cooking fish at too high a temperature or for too

long a time can toughen the fish and destroy natural moisture and flavor.

Overcooking is the most common mistake in fish and seafood cookery. Fish

loses its translucent appearance and becomes opaque when thoroughly

cooked. Pierce the fish at the thickest point. If it flakes easily and the flesh

falls from the bones, you know it is done.

1 Pound Fish Fillets, (flounder, fluke, etc. or fish of your choice)

1/4 Cup Chicken Broth

4 Lemon Slices (4 to 6)

20 Sprays Imitation Butter Spray (such as I Can't Believe Its Not Butter spray)

[] Spike uses a nice lump of butter here, melted in the baking dish. []

1/8 Teaspoon Pepper, or to taste

1 Tablespoon Dried Parsley

Preheat oven to 450 degrees. Arrange fish in a 9x13" baking dish. Top with

remaining ingredients. Bake fish, uncovered, for 10 minutes per inch of

thickness, or until fish flakes easily with a fork.

ENGLISH MUFFIN FRENCH TOAST

1 cup egg substitute

1 cup milk, 1% lowfat

1 teaspoon vanilla extract

6 English muffins -- split

Vegetable cooking spray

Stir together first 3 ingredients. Place in a gallon-size zip-top plastic

bag; add English muffins. Seal and chill 8 hours, turning occasionally.

Remove muffins from bag, discarding remaining liquid.

Cook English muffins, in batches, in a large skillet coated with cooking

spray over medium-high heat 2 to 3 minutes on each side or until muffins are

golden. Serve with light pancake syrup and, if desired, your favorite fresh

fruit. Yield: 6 servings.

FIVEGRAIN SODA BREAD

1 3/4 cups Flour

3/4 cup Whole Wheat Flour

3/4 cup Rye Flour

3/4 cup Rolled Oats

1/4 cup Wheat Germ

2 tablespoons Sugar -- optional- if raisins are used

1 tablespoon Baking Powder

1 teaspoon Baking Soda

1/2 teaspoon Salt

3 tablespoons Vegetable Oil

3/4 cup Raisins - optional

1 3/4 cups Buttermilk -- see note

Combine dry ingredients in a bowl. Cut in vegetable oil. Stir in raisins (if using) and add buttermilk or sour milk to make a soft dough. Knead lightly on a floured surface until smooth. Place on a greased baking sheet and flatten into a circle about 2 1/2 inches thick. Cut large X about 1/4 inch deep on top OR make 2 smaller loaves. Bake at 350 degrees F for about 1 hour or until toothpick inserted in the center comes out clean.

*Note: You may substitute 1 3/4 cups regular milk with 1 tsp. vinegar or lemon juice added, in place of the buttermilk.

 

FRESH BLUEBERRIES WITH

VANILLA-ALMOND "CREAM"

Serves: 4 to 6

2 to 3 cups fresh blueberries

Two 8-ounce containers (2 cups) low-fat vanilla yogurt or soy yogurt

1 teaspoon vanilla extract

Pinch of nutmeg, optional

1/3 cup toasted sliced or slivered almonds

Divide the berries among 4 to 6 dessert bowls.

Combine the yogurt, vanilla, and optional nutmeg in a small mixing bowl and stir together until creamy. Spoon the yogurt mixture over the berries, sprinkle with the almonds, and serve.

FRESH BLUEBERRY SAUCE

Serves: 6

This versatile topping is great for cakes, pies, ice cream, and regular or frozen yogurt.

2 cups fresh blueberries

1/2 cup apple juice or white grape juice

2 teaspoons cornstarch or arrowroot

1 tablespoon natural granulated sugar, or to taste, optional

Wash the berries well.

Combine the berries in a medium-sized saucepan with the apple juice. Bring to a simmer, cover, and cook gently until all the berries have softened and burst, about 5 to 10 minutes.

Dissolve the cornstarch in 1/4 cup cold water. Stir slowly into the berry mixture and simmer until it has thickened, about 1 minute. If you'd like the sauce to be sweeter, stir in brown sugar to taste. Let cool to room temperature before serving.

GRILLED GARLIC PEPPER COWBOY STEAK

There is nothing like a bone-in rib-eye; the meat closest to the bone has the best flavor. Your local butcher will be more than happy to cut some of these steaks for you, just ask.

1 teaspoon coarse ground Black Pepper

3/4 teaspoon chili powder

1/4 teaspoon salt

1-1/2 teaspoons Worcestershire sauce

2 tablespoons olive oil

1-1/2 teaspoons minced garlic

2 teaspoons minced fresh tarragon, or 1 teaspoon of dried tarragon

2-16 oz. bone-in rib-eyes

1. Combine all ingredients except for rib-eye steaks in a small bowl until paste forms.

2. Rub paste into steak and marinate in refrigerator for 1 hour.

3. Grill to desired doneness over hot fire. Yields two servings.

HOMEMADE LEMONADE

Adapted from Traditional Vegetarian Cooking, Recipes from Europe's Famous Crank's Restaurant, (Healing Arts Press, 1991).

The sharp, fresh flavor of this lovely drink bears absolutely no relationship to the present-day bottled variety found in the supermarket -- how could a simple drink like this have deteriorated so much?

It is definitely well worth the effort to buy organic lemons and make this at home. The recipe suggests raw sugar, but it is quite possible to use honey instead, and some people, particularly children, might prefer this. The strength of lemons varies considerably and it may be advisable to dilute the lemonade.

4 Lemons

1 cup Raw brown sugar

3 3/4 cups Boiling water

makes about 3 3/4 cups

Scrub lemons, halve, then squeeze out the juice. Place juice and pulp in a large jug or bowl with sugar and pour 1 1/4 cups boiling water over. Stir until sugar dissolves. Add lemon halves and another 2 1/2 cups boiling water. Stir well, then cover and let cool. Strain, squeezing out juice from lemon halves and serve.

HONEYDEW LIME COOLER

Adapted from Meals that Heal, by Lisa Turner (Healing Arts Press, 1996).

The flavors of sweet honeydew, tart lime, and juicy red grapes combine in this smooth summer drink.

Simple Solution:

A refreshing change of pace from sodas and iced tea! Citrus fruits are rich in vitamin C and other healthful nutrients such as glutathione.

1 small honeydew melon

1/2 cup seedless red grapes

1/2 cup freshly squeezed lime juice

1/2 cup honey

2 cups sparkling water

1. Cut melon in half, scoop out seeds, peel, and cut into 1-inch cubes. Wash grapes well and remove stems. Freeze melon and grapes for one hour.

2. Combine frozen melon and grapes with lime juice and honey in a blender. Puree until smooth, adding water as needed. Serve immediately.

ITALIAN VEGETABLE PASTA BAKE

3 cups mostaccioli or penne pasta, cooked and drained

27 1/2 ounces light meatless pasta sauce

8 ounces shredded mozzarella cheese, divided

2 cups sliced mushrooms

2 cups thin yellow squash slices, halved

2 cups zucchini slices, halved

1/2 cup grated Parmesan cheese, divided

Mix pasta sauce, 1 cup mozzarella, vegetables and 1/4 cup Parmesan. Spoon into 13x9" baking dish. Top with remaining mozzarella and remaining 1/4 cup Parmesan. Bake at 350 degrees for 25 min. or until heated through

LEMONY ZUCCHINI SQUASH SAUTE

1 tablespoon olive oil

2 med. zucchini, 1 pound cut lengthwise into quarters,

then into 1 1/2 inch pieces-about 2 cups

2 yellow squash, 1 lb cut diagonally into 1/4 in slices (2 cups)

1 clove garlic, minced

1/2 teaspoon dried oregano

1/2 teaspoon pepper

1/4 teaspoon salt

1 tablespoon lemon juice

1 teaspoon grated lemon zest

In large nonstick skillet heat oil over medium-high heat. Add next 6 ingredients and cook about 6 minutes or until tender, stirring occasionally. Stir in juice and zest, remove from heat. 6 servings

LIGHT SHANGHAI CHICKEN AND NOODLES

1 pound skinless boneless chicken breast halves

8 ounces uncooked fettuccine

1 (16-ounce) bag chopped vegetables for stir-fry or chop suey (5 cups)

1 cup sliced mushrooms (3 ounces)

1/4 cup hoisin sauce

Remove fat from chicken. Cut chicken into 1/4-inch slices. Cook and drain fettuccine as directed on package-except omit salt.

While fettuccine is cooking, spray nonstick wok or 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; stir-fry 3 to 4 minutes or until brown and no longer pink in center. Add vegetables and mushrooms; stir-fry about 3 minutes or until vegetables are crisp-tender.

Stir in hoisin sauce. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add fettuccine; toss until well coated and heated through. Yield: 6 servings.

LOUISIANA BLUE POINT

LUMP CRABMEAT ALFREDO

2 tablespoons butter

2 tablespoons minced garlic

3 tablespoons chopped fresh basil or 1 tablespoon dried basil

2 tablespoons chopped fresh oregano or 2 teaspoons dried oregano

4 cups heavy whipping cream

1/4 cup grated Parmesan cheese

1 tablespoon Cajun or Creole Seasoning

1/2 tablespoon salt

1-1/2 teaspoons hot sauce

1 lb. lump crabmeat

1 lb. fettuccini, cooked according to package directions

1/4 cup chopped green onions

2 tablespoons minced parsley

1. Heat butter in a large skillet over medium heat until melted. Add garlic, basil, and oregano and sauté for 1 minute.

2. Add heavy whipping cream, Parmesan cheese, salt, Cajun or Creole Seasoning and hot sauce. Simmer over medium heat until cream starts to reduce and thicken.

3. Add crabmeat and simmer for 1 minute. Add pasta and cook until pasta is heated.

4. Stir in green onions and parsley and simmer for an additional minute.

Yields 4-6 servings. www.chef2chef.net

LOUISIANA PECAN RICE

Roasting the pecans in a 350-degree oven for about ten minutes prior to adding them to the dish will intensify the flavor of this recipe.

3 tablespoons unsalted butter

1 cup chopped onion

1/2 cup chopped bell pepper

1/2 cup chopped celery

1 tablespoon minced garlic

1 tablespoon Cajun or Creole Seasoning

1 cup uncooked Toro Brand Rice

4 cups beef broth

1 cup toasted pecans

1 teaspoon hot sauce

1/2 cup minced parsley

1/2 cup chopped green onions

1. Heat butter in saucepot over a medium heat. Add onion, celery and bell pepper and sauté for 5 minutes. Turn heat up to high.

2. Add garlic and sauté for an additional 2 minutes. Add Cajun or Creole Seasoning, Toro Brand Rice and cook for an additional minute.

3. Add 3-1/2 cups of beef broth, bring to boil and cook for 5 minutes. Lower heat to medium and stir in remaining 1/2 cup broth, pecans and hot sauce. Cover and cook for 10 minutes.

4. Remove from heat and stir in parsley and green onions. Yields 6 servings.

MARINATED SHRIMP AND ARTICHOKE SALAD

Use only the finest extra-v.i.r.g.i.n olive oil you can find for this salad. Be sure not to overcook your shrimp and chill the mixture for half an hour prior to serving.

2 cups water

1 tablespoon plus 1 teaspoon Cajun or Creole Seasoning

1 pound peeled shrimp

2 tablespoons balsamic vinegar

1 tablespoon Dijon mustard

1 tablespoon minced garlic

1-1/2 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon dried thyme

1/4 teaspoon black pepper

1/4 teaspoon salt

1 cup extra v.i.r.g.i.n olive oil

Two 14-oz. cans quartered artichoke hearts, drained

assorted greens

tomato garnish

goat cheese garnish

1. Bring 2 cups of water to boil in medium pot. Add 1 tablespoon of Cajun or Creole seasoning.

2. Add shrimp, bring back to boil and simmer for 2 minutes. Strain shrimp and chill in refrigerator.

3. In a medium bowl, whip together balsamic vinegar, mustard, garlic, remaining Cajun or Creole Seasoning, basil, oregano, thyme, black pepper and salt until blended.

4. Slowly pour in olive oil while whipping constantly until all of the oil is incorporated.

5. Stir in chilled shrimp and quartered artichoke hearts, marinate for 2 hours under refrigeration. Serve marinated shrimp and artichokes over bed of greens. Garnish with tomatoes and goat cheese. serves 8

www.chef2chef.net

PASTA SALAD

Spiral Pasta (half a 12 oz. box)

14 oz. can sliced stewed tomatoes

1/2 c. chili sauce

1/2 c. Italian salad dressing

1 Tbls. sugar

4 sweet pickles, diced

1 rib celery, diced fine

1 tsp. dry minced parsley

1 small green pepper, cut in bite size pieces (opt.)

Cook pasta until tender. Rinse in cold water until cold. Drain and combine with remaining ingredients.

 

 

PASTA WITH GARLIC AND BASIL

1/4 cup (60 ml) extra-virgin olive oil

10 - 15 cloves garlic, peeled and lightly crushed

1/2 cup (125 ml) chopped prosciutto or other salt-cured ham

6 - 8 plum tomatoes, cored and chopped

Salt and freshly ground pepper to taste

1 - 1 1/2 lbs (450 - 675 g) cut pasta such as penne, ziti, or rigatoni, cooked

according to the package directions

1 cup (250 ml) coarsely chopped fresh basil leaves

Freshly grated Parmesan cheese for garnish

Heat the oil in a pot large enough to hold the cooked pasta over moderate heat. Sauté the garlic and ham until the garlic is a deep golden brown. Add the tomatoes, salt, and pepper and simmer covered for 15 minutes. Drain the pasta when it is tender but firm (al dente) and add to the sauce. Add the basil and toss the pasta in the sauce, adding a little of the pasta water if the sauce is too dry. Serve sprinkled with Parmesan cheese. Serves 4 to 6. Bon appetit from the Chef at World Wide Recipes

POPCORN CAKE

1 cup margarine

6 ounces marshmallows

4 quarts popcorn -- popped

3 ounces M&Ms(r) plain chocolate candies

Melt margarine and marshmallows in large saucepan over medium heat, stirring

constantly. Stir in popcorn and M&Ms. Press into buttered tube pan. Cool

completely before removing from pan. Yield: 10 servings.

RED BEANS & RICE

POPEYES(r)

by Todd Wilbur

I first created the clone for this recipe back in 1994 for the second TSR book, "More Top Secret Recipes" but I've never been absolutely pleased with the end result, and vowed to one day rework it. After recently convincing a Popeyes manager to show me the ingredients written on the box of red bean mixture, I determined the only way to clone this one accurately is to include an important ingredient omitted from the first version: pork fat. Emeril screams "pork fat rules" on his cooking show all the time, and now we get to play with the stuff here at TSR. After some work, I found a good way to get the best flavor from the right type of fat is to render it from smoked ham hocks. Ham hocks, which are pretty cheap at most markets, are placed in the oven for several hours so that the fat drains out. There's your rendering. As for the beans, find red beans (they're smaller than kidney beans) in two 15-ounce cans. If you're having trouble tracking down red beans, red kidney beans will substitute splendidly.

From Top Secret Recipes:

Beans

2 pounds smoked ham hocks

2 15-ounce cans red beans

1/2 cup water

1/2 teaspoon brown sugar

1/8 teaspoon salt

dash garlic powder

dash onion powder

Rice

2 1/4 cups water

1/4 cup butter

1/4 teaspoon salt

1 cup converted rice

1. First you must render the fat from the smoked ham hocks. Preheat oven to 375 degrees and place the ham hocks in a deep pan. Cover pan with foil and bake for 4 to 5 hours or until 1/4 cup of fat has rendered from the hocks.

2. Combine 1/4 cup pork fat with one 15-ounce can red beans plus liquid in a medium saucepan. Add 1/2 cup water, brown sugar, 1/8 teaspoon salt, garlic powder, and onion powder. Bring mixture to a boil, then reduce heat and simmer for 20 minutes. Use a potato masher to smash beans into a paste-like consistency. Add entire contents of remaining can of beans to the mixture and cook for an additional 10 minutes.

3. Prepare rice for 4 servings. For Uncle Ben's converted rice you bring 2 1/4 cups water to a boil. Add 1/4 cup butter and 1/4 teaspoon salt. Add 1 cup of rice, reduce heat to low and simmer rice for 20 minutes or until tender.

4. To prepare each serving scoop 1 cup of beans into a bowl. Add 1 cup of rice on top of the beans and serve. Makes 2 large servings. (http://www.topsecretrecipes.com)

PRALINE CHEESECAKE WITH PRALINE SAUCE

The cheesecake recipe is pretty much a basic cheesecake recipe what makes it so special is the praline sauce I use as a topping. It is so good you be tempted to eat it, by itself.

Graham Cracker Crust:

1 cup graham cracker crumbs

1/4 cup sugar

3 tablespoons melted butter

Filling:

1-1/2 lbs. cream cheese

1/2 cup sugar

1/4 cup light brown sugar

4 eggs

2 tablespoons flour

1 tablespoon pure vanilla extract

1/2 cup pecan pieces

Praline Sauce:

1 egg, beaten

1 cup sugar

1/2 cup brown sugar

1/2 cup butter

1 cup light corn syrup

1/2 cup pecan pieces

Crust:

1. Mix ingredients together in a mixing bowl until moist and crumbly.

2. Using the back of a large spoon, press crumb mixture firmly on bottom and sides of 9-inch spring-form pan.

Filling:

1. Preheat oven to 325 degrees. Place cream cheese and sugar in a mixing bowl. Cream together until light and fluffy.

2. Beat eggs into cream cheese mixture one at a time until completely incorporated.

3. Add remaining ingredients and beat until completely incorporated.

Pour batter into spring-form pan lined with graham cracker crust.

4. Bake for one hour and fifteen minutes. Chill before slicing and topping with praline sauce.

Praline Sauce:

1. Combine all ingredients except pecan pieces in a medium saucepan. Bring to boil, lower heat and simmer for 2 minutes

2. Add pecan pieces and allow sauce to come to room temperature before topping slice of cheesecake. Garnish cheesecake with whipped cream.

Yields 12-16 slices. www.chef2chef.net

RASPBERRY CHICKEN SALAD

Raspberry Dressing (see below)

6 cups bite-size pieces mixed salad greens

2 cups cut-up cooked chicken breast

1 cup fresh raspberries

1/3 cup celery -- thinly sliced

Freshly ground pepper -- if desired

RASPBERRY DRESSING

1 cup plain fat-free yogurt

1/2 cup fresh raspberries

1 tablespoon raspberry or red wine vinegar

2 teaspoons sugar

Prepare Raspberry Dressing. Toss salad greens, chicken, raspberries and

celery. Serve with dressing and pepper. Yield: 4 servings.

RASPBERRY DRESSING:

Place all ingredients in blender. Cover and blend on high speed about 15

seconds or until smooth.

SALISBURY STEAK DELUXE

1 can cream of mushroom soup/Campbells Health Request

2 tsp Worcestershire sauce

1 tbsp mustard

1 tsp horseradish

1 egg/or 2oz egg substitute

1/4 cup bread crumbs

1/4 cup finely chopped onions

1/2 tsp salt

1/4 tsp pepper

1 1/2 lbs ground lean turkey

1/2 cup water

2 tbsp chopped parsley

Combine soup, mustard, Worcestershire sauce, and horseradish; blend well

and set aside. In another bowl combine egg, bread crumbs, onion, salt, pepper,

and 1/4 cup of soup mixture. Add turkey and mix well.

Shape into 6 patties.

Spray large skillet with cooking spray. Brown patties; drain. Combine remaining soup mixture with water; pour over patties. Cover and cook over low heat for 10-15 minutes or until meat is done. Remove patties to a serving platter; spoon sauce over meat. Sprinkle with parsley.

This recipe can be prepared ahead, kept in refrigerator and warmed up later

in the oven.

 

 

 

 

SHAKE AND BAKE

4 cups Flour

2 Tsp. Cayenne Pepper

1 cup Bran Flake Cereal (crushed)

2 Tbsp. Parsley Flakes

2 Tsp. Garlic Powder

1 Tbsp. Onion Powder

2 Tsp. Chili Powder

2 Tbsp. Taco Seasoning

1 Tsp. Ground Pepper

1 Tsp. Curry Powder

1 Tsp. Basil

1 Tsp. Oregano

Mix together well. Preheat oven to 400 F Dredge 1 disjointed chicken in above mix. Melt 1/4 cup butter in a shallow 9 x 12 baking pan. Place chicken skin side down and baste top with melted butter from the pan. Bake uncovered for 25 min. Turn skin side up, reduce heat to 350F and bake until tender; 30 - 35 minutes.

SHRIMP CREOLE

The key to this recipe is not cooking it too long, you want the vegetables to remain crunchy and you'll also avoid the shrimp to overcook.

2 lbs. peeled medium shrimp

2 tablespoons butter

1 cup onions, chopped

1/2 cup chopped celery

1/2 cup chopped green bell pepper

1/2 cup chopped red bell pepper

1 tablespoon minced garlic

1 tablespoon minced fresh thyme, or 1 teaspoon dried thyme

1 tablespoon Cajun or Creole Seasoning

1 teaspoon hot sauce

1 - 6 oz. can Del Monte Tomato Paste

1 - 8 oz. can Del Monte Tomato Sauce

1-14 oz. can Del Monte Diced Tomato, drained

1 cup tomato ketchup

2 cups shrimp stock or chicken broth

1 lemon sliced

2 bay leaves

1/4 cup minced parsley

1/4 cup minced green onions

8 cups cooked rice

1. Heat 2 tablespoons butter in a large sauté pan. Add onion, celery, green and red bell pepper and sauté for 2 minutes.

2. Add garlic, thyme, Cajun or Creole Seasoning and hot sauce. Sauté for additional minute. Add Del Monte Tomato Paste, Del Monte Tomato Sauce, Del Monte Diced Tomato, ketchup, stock, bay leaves and lemon slices. Bring to simmer and cook for 30 minutes.

3. Add shrimp, simmer for 10 minutes. Be careful not to overcook shrimp.

4. Add green onions and parsley. Serve with rice. Yields 6 - 8 servings.

www.chef2chef.net

SHRIMP WITH PINEAPPLE

24 large shrimp, cleaned peeled and cooked (boiled)

1 tablespoon cornstarch

1 cup pineapple juice

2 tablespoons soy sauce

1 tablespoon honey

1 tablespoon vinegar

1/4 teaspoon ginger (powder)

1 small can of pineapple chunks, (or use fresh pineapple if available)

Blend cornstarch w/ a little of the pineapple juice. Combine remaining juice, soy sauce, honey, vinegar and ginger. Cook over low heat, stirring until thickened.

Thread shrimp and pineapple chunks alternately on to skewers and dip into

sauce. Grill until slightly golden in color...works well as an appetizer or entree.

Variations: Green, red, or yellow peppers can be added to skewers for more color and texture, especially if using as an appetizer.

SLIM AND TRIM JAMBALAYA

1 (16-ounce) bag frozen small whole onions -- thawed

1 (14 1/2-ounce) can ready-to-serve chicken broth

1 (14 1/2-ounce) can chunky chili tomato sauce or regular tomato sauce

1 1/2 cups cubed cooked chicken or turkey

1 1/2 cups uncooked instant rice

Heat onions, broth and tomato sauce to boiling in 3-quart saucepan, stirring occasionally; reduce heat.

Stir in chicken and rice; reduce heat to low. Cover and cook about 5 minutes, stirring occasionally, until rice is tender and chicken is heated through. Yield: 4 servings.

 

 

SPICY LOUISIANA SHRIMP AND

CREAM CHEESE DIP

Making Creole cream cheese from fresh cow milk was once a weekly ritual in Southwestern Louisiana. Today we substitute the purchased version. I've combined the cream cheese with shrimp and spices to make an excellent party dip.

2 cups water

1 tablespoon plus 1 teaspoon Cajun or Creole Seasoning

1 pound small shrimp, peeled

1 pound cream cheese, at room temperature

5 tablespoons reserved shrimp broth

2 tablespoons lemon juice

2 teaspoons onion powder

2 teaspoons hot sauce

1 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon cayenne pepper

2 tablespoons minced green onion

2 tablespoons minced parsley

 

1. Bring 2 cups of water to boil in medium pot. Add 1 tablespoon of Cajun or Creole Seasoning.

2. Add shrimp, bring back to boil and simmer for 2 minutes. Remove shrimp, strain and reserve 5 tablespoons shrimp broth. Chill in refrigerator. This can be done a day ahead of time.

3. Place cream cheese, reserved shrimp broth and lemon juice in bowl. Beat mixture until smooth.

4. Add onion powder, hot sauce, garlic powder, salt and cayenne pepper and continue beating mixture until completely blended.

5. Fold in cooked shrimp, green onions and parsley.

6. Serve with chips and crackers.

Yields 2 pints of dip.

 

 

 

 

 

SPICY ORANGE BEEF

 

1 pound top round beef, cut into thin strips

2 tablespoons cornstarch, divided

2 teaspoons grated orange rind

2 tablespoons low-sodium soy sauce

1/2 cup lower-sodium chicken broth

1/2 cup orange juice

2 teaspoons sugar

1/4 teaspoon red pepper flakes

1 tablespoon canola oil

1 tablespoon minced fresh ginger

1/2 pound green beans, in 1-inch pieces

 

Combine the beef, 1 tablespoon of the cornstarch and the orange rind in a bowl, toss thoroughly and set aside. Combine the soy sauce and remaining cornstarch and stir until the cornstarch is dissolved. Add the chicken broth, orange juice, sugar and red pepper flakes and set aside.

Heat the oil in a large non-stick skillet over medium high heat. Add the beef and cook, stirring, 1 minute. Add the ginger and green beans and cook, stirring 2 to 3 minutes, or until the beans are crisp-tender. Stir the reserved sauce and pour it into the skillet. Bring it to a boil and cook 1 to 2 minutes, until the sauce is thick and glossy. Makes 4 servings.

 

You can serve this over quick-cooking brown rice tossed with chopped peanuts

and a small green salad on the side.

SWEET AND SOUR GRILLED SALMON

1 cup fresh mushrooms -- sliced

1 cup onion -- sliced

1 cup red or green bell peppers -- sliced

2 cloves garlic -- minced

1/2 teaspoon lemon pepper seasoning

1/4 cup water

2 pounds Alaska salmon (1-1/2 to 2-1/2 pounds) -- or halibut fillet

1 cup bottled sweet and sour sauce

Sauté vegetables, garlic and lemon pepper in 1/4 cup water in pan or wrap same in packet of double thickness foil and place on grill for 20 to 30 minutes.

Brush or spray coat grill; place fish on, skin side down. Brush fish with sauce, cover, vent and cook about 6 to 12 minutes per inch of thickness. Do not overcook. Remove fish from grill; transfer to serving platter and top with vegetables. Yield 4 servings.

SWEET and SPICY PECANS

3 tablespoons unsalted butter, melted

1 tablespoon minced garlic

2 tablespoons brown sugar

2 tablespoons sugar

2 tablespoons hot sauce

1 tablespoon chili powder

1/2 teaspoon salt

3 cups pecan halves

Salad

2 large firm pears, peeled, cored and cut into slices

Gorgonzola Cheese

Assorted Greens, enough for four servings

4 large tomato slices

 

1. Pre-heat your oven to 350 degrees. Combine first seven ingredients for pecans in a small sauté pan. Cook until butter has melted and ingredients are blended. Get a bowl. Add pecans to bowl, pour on spicy butter mixture and toss together.

2. Place pecans on cookie sheet pan and roast in oven for 10 minutes. Remove from oven and allow pecans to cool. Pecans may be stuck together if they are, just crack them apart. These nuts are great to eat while watching your favorite sporting event. Leftover pecans can be placed in a zip lock bag and store in the freezer for later use.

3. Place a portion of assorted greens on a plate and garnish with tomato and assorted veggies. Slice pears and place several pear slices over assorted greens, top with 2 tablespoons of roasted pecans and as much Gorgonzola cheese as you prefer. Drizzle with Cane Syrup Herb Vinaigrette. (Recipe Below)

Yields 4 salads www.chef2chef.net

TASSO GREEN BEANS

Tasso is smoked meat found in South Louisiana, usually pork. It is marinated in a seasoned brine solution then smoked over a southern hardwood. It is used to add flavor to a wide variety of dishes and works particularly well with vegetables; in this case green beans.

2 tablespoons margarine

1 cup Tasso

1/2 cup chopped onion

1/4 cup chopped celery

1/4 cup chopped bell pepper

1 tablespoon minced garlic

1 teaspoon Cajun or Creole Seasoning

1 teaspoon hot sauce

1/4 teaspoon white pepper

1/4 cup heavy cream or milk

1 10 oz. can of Campbell's Cream of Mushroom Soup

1 lb. frozen cut green beans

1/2 cup toasted sliced almonds

1. Heat the margarine in sauté pan. Sauté Tasso, onion, celery, bell pepper, and garlic for two minutes.

2. Add Cajun or Creole Seasoning, hot sauce, white pepper, heavy cream, Campbell's Cream of Mushroom Soup and cut green beans. Simmer for 10 minutes or until the green beans are cooked.

3. Top with the toasted almonds.

Yields 8 side servings. www.chef2chef.net

TIRAMISU

2 8-ounce cartons fat-free sour cream

2 8-ounce packages reduced-fat cream cheese (Neufchatel), softened

2/3 cup sugar

1/4 cup fat-free milk

1/2 teaspoon vanilla

1/2 cup strong coffee

2 tablespoons coffee liqueur

2 3-ounce packages ladyfingers, split

2 tablespoons sifted unsweetened cocoa powder

In a large mixing bowl, combine sour cream, cream cheese, sugar, milk, and vanilla. Beat with an electric mixer on high speed until smooth. Combine coffee and coffee liqueur. Layer one package of the ladyfingers, cut side up, in a 2-quart rectangular baking dish. Brush with half of the coffee mixture. Spread

with half of the cream cheese mixture. Repeat with remaining ladyfingers, coffee mixture, and cheese mixture. Sprinkle with sifted cocoa powder. Cover and refrigerate for 4 to 24 hours. If desired, sprinkle serving plates with additional unsweetened cocoa powder. Cut dessert into squares to serve. Serves 15.

VEGETABLE PASTA SALAD

12 oz Rotini pasta, cooked and, drained

6 green onions, thinly sliced

2 sm. zucchini, thinly sliced

2 cup frozen broccoli and cauliflower, thawed and drained

1 1/2 cup thinly sliced carrots, parboiled

1 cup thinly sliced celery

1/2 cup frozen peas, thawed

2 1/4 oz can sliced ripe olives, drained

6 oz jar marinated artichoke hearts, drained and quartered

Dressing:

1/2 cup mayonnaise

1/2 cup bottled Italian salad dressing

1/2 cup sour cream

1 Tbs. prepared mustard

1/2 tsp. dried Italian seasoning

In a large bowl, combine pasta, onions, zucchini, broccoli and cauliflower, carrots, celery, peas, olives and artichoke hearts. In a small bowl, combine dressing ingredients; mix well. Pour over pasta and vegetables and toss. Cover and refrigerate for at least 1 hour.

WATERMELON COOKIES

1/2 cup butter or margarine, softened

Red paste food coloring

1/3 cup shortening

1/3 cup semisweet chocolate chips

3/4 cup sugar

1 1/2 cups sifted powdered sugar

1 large egg

2 tablespoons water

1 tablespoon milk

Green paste food coloring

1 teaspoon vanilla

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

Beat butter and shortening in a large mixing bowl at medium speed with an electric mixer. Gradually add sugar, beating well. Stir in egg, milk, and vanilla. Combine flour, baking powder, and salt; gradually add to creamed mixture, mixing well. Ass a small amount of red food coloring paste, beating until well blended. Shape dough into a ball; cover and chill at least 3 hours.

Divide dough in half; store one portion in refrigerator. Roll remaining portion into 1/4 inch thickness on a lightly floured surface. Cut dough with a 3 inch round cookie cutter; cut circle in half. Place on ungreased cookie sheet. Press several chocolate chips in each cookie to resemble watermelon seeds. Repeat with remaining dough. Bake at 375 degrees for 8-10 minutes (do not brown). Cool on wire racks. Combine powdered sugar and water, mixing until smooth. Add a small amount of green food coloring paste, mixing until well blended. Dip round edge of each cookie in green frosting, and place on waxed paper until frosting is firm. Yield: 3 dozen watermelon cookies.

WHITE CHOCOLATE BREAD PUDDING

WITH WHITE CHOCOLATE KAHLUA SAUCE

This is a recipe that was first invented by a restaurant in New Orleans. I have been told that people enjoy this version just as much. A compliment I don't take lightly.

6 cups day old French bread, cubed

4 cups heavy cream

1 cup milk

1/2 cup sugar

8 oz. white chocolate

2 whole eggs

5 egg yolks

1. Preheat oven to 350 degrees.

Place cubed French bread in large casserole dish and toast bread in oven for 15 minutes. Remove from oven.

2. Place heavy cream, milk and sugar in a medium sauce pan and heat just until the boiling point. Remove from stove, add white chocolate and stir until chocolate has melted.

3. Whip together whole eggs and egg yolks. Add to cream mixture and whip until incorporated. Pour mixture over toasted French bread and allow to soak for 20 minutes. Place in oven and bake 35 minutes covered. Uncover and bake for an additional 15 minutes.

4. Top each serving with Kahlua Sauce. (Recipe Below)

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

Kahlua Sauce:

1 cup heavy cream

4 oz. white chocolate

1/4 cup Kahlua

1. Bring heavy cream and Kahlua to a simmer in a small saucepot for 3-5 minutes.

2. Remove from stove and add chocolate and allow to sit until the chocolate is melted. Stir until smooth. Yields 12 -15 servings. www.chef2chef.net

 

SHALOM FROM SPIKE & JAMIE



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