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).



































































1/3 cup Powdered sugar

1 1/2 cups Graham cracker crumbs

1/2 cup Butter, melted

8 oz. Cream cheese

2 cups Milk

1 package Instant lemon pudding

Mix sugar; crumbs, and butter. Bake as for crumb crust. Mix cream cheese until smooth. Gradually blend in 1/2 cup milk until smooth and creamy. Add remaining milk and pudding mix. Beat slowly with egg beater for 1 minute.· Do not over-beat. Pour into cooled crust. Chill


5 lbs boneless skinless chicken breasts


2 to 3 packages of taco seasoning

1 can diced tomatoes

2 cans kidney beans

1 can corn

24-36 flour tortillas

1-2 lbs shredded cheddar

Day one:

Place chicken in a large pot and cover with water. Simmer chicken until very tender and easily shredded. Add taco seasoning to taste (usually 2 or 3 packets) and stir well. Continue to simmer until water is evaporated and there is a thick sauce from the seasoning. Shred the chicken well and stir well again to make sure seasoning is throughout chicken.

Place a small amount of chicken on a tortilla-top with shredded cheddar (again this is to taste you may need one pound or only half a pound-the other pound mentioned above is for day 3) Top with another tortilla and place in a hot frying pan with NO OIL. I spin mine several times and flip several times during cooking so they do not burn. When nicely browned and cheese is melted they are done.

This makes 12 Quesadillas.

Day two:

Take half the leftover chicken mixture and add tomatoes, corn, kidney beans, and enough water to cover. Add any additional spices, etc. you would like. I added some more cumin and a bay leaf. Simmer until heated through. You can serve this soup with crispy tortilla strips or corn tortilla chips. I like to cut flour tortillas into strips, season with garlic, cumin, and salt and fry until browned

then top the soup with them. Makes 6 large bowls of soup

Day three:

Add the remainder of the chicken to the soup and simmer until nearly all the liquid is evaporated stirring often. Place a small amount on a warm flour tortilla and top with shredded cheddar. Again, this may be from 1/2 to 1 pound depending on your tastes.


The Quesadillas are easy to pre-make and freeze-just fill and top but don't brown them. Just pack them each in foil or plastic and lay flat in the freezer. Pop them out and fry (again, no oil) until browned and cheese is melted.


7oz. acini di pepe pasta, cooked, rinsed with cold water and drained

1 egg yolk

4oz. Sugar

1 Tbsp. all-purpose flour

6oz. Pineapple juice

4oz. Heavy whipping cream

1 pineapple, peeled, cored and diced

4 oranges, peeled, seeded and cut into sections

2 cups mini marshmallows

Combine egg, sugar, flour and juice in a pan over medium heat, stirring constantly until thick. Remove from heat, let cool and whisk in cream. Add to pasta and mix well. Add remaining ingredients, mix and refrigerate


4 tbsp. apricot preserves

4 tbsp. Catalina dressing

4 chicken breasts

Pinch of ginger

Salt and pepper to taste

Combine preserves, salad dressing and ginger. Put chicken in greased pan and sprinkle with salt and pepper. Top with apricot mixture. Bake, uncovered, at 350 degrees for 50- 55 minutes.


2 Apples, cored and diced

2 pears, cored and diced

1 cup raisins

2 cups plain yogurt

2 Tbsp.. fresh-grated ginger

2 tsp. basil, chopped

2 tsp. Fresh lime juice

2 oz. Coconut milk

1 Tbsp. sesame oil

In a bowl, combine all ingredients and refrigerate overnight.


(can be prepared up to 1 day in advance)


8 oz uncooked vermicelli pasta

3/4 cup julienne carrots (you can buy precut matchstick carrots in the produce

section of most groceries)

3/4 cup julienne zucchini, cut into 2-inch pieces

1/3 cup sliced green onions with tops

3/4 pound deli roast turkey or chicken breast, cut 1/2 inch thick


1/4 cup vegetable oil

3 tbsp rice vinegar

3 tbsp reduced sodium soy sauce

2 tsp sugar

1/8 tsp ground red pepper

1 tsp finely chopped, peeled fresh ginger *(bottled chopped ginger is available in

most produce sections)

1 garlic clove, pressed (ditto)

Coarsely chopped peanuts or cashews and fresh cilantro

1. For salad, break vermicelli into quarters and cook according to package

directions. Drain and rinse under cold water; put in bowl and set aside.

2. Using a julienne peeler, cut carrots and zucchini into strips; cut strips into

2-inch pieces. Chop bell pepper and slice green onions. Cut turkey (or chicken) into thin pieces 2 inches long. Add vegetable and turkey to vermicelli.

3. For dressing, combine oil, vinegar, soy sauce, sugar, and ground red pepper in small bowl. Peel gingerroot and finely chop, add to bowl. Press garlic clove and add to bowl. Mix well with whisk. Pour dressing over salad and toss to coat.

4. Cover & refrigerate at least 1 hour to blend flavors. Garnish with chopped nuts and fresh cilantro, if desired.


1 large ripe avocado, peeled and pitted

1/4 cup (60 ml) mayonnaise

Salt and freshly ground pepper to taste

1 tsp (5 ml) lemon juice

Hot sauce to taste (optional)

4 slices white or whole wheat bread

2 slices bacon, fried crisp (optional)

In a small bowl mash the avocado along with the mayonnaise, salt, pepper, lemon juice, and optional hot sauce. The mixture should still have lumps of avocado. Spread on 2 slices of bread and top with crisp bacon if desired. Top with the remaining bread. Makes 2 sandwiches. Bon appetit from the Chef at World Wide Recipes


1/2 cup butter

2 squares unsweetened chocolate

2 cups confectioners' sugar, sifted

3/4 cup evaporated milk

In a saucepan over low heat, melt the butter and chocolate. Remove from the heat; add about 1/3 of the sugar and 1/3 of the evaporated milk. Stir in and add half the remaining sugar and evaporated milk; stir again and add the rest of the sugar and evaporated milk. Stir until smooth. Return to the stove and simmer for 8-10 minutes. Makes about 2 cups.


Yield: 4 Servings

3 Potatoes, Idaho, medium-size


1 1/3 tsp. Salt

2 tbsp. Salad oil

1/2 cup Onion, chopped

2 tbsp. flour

1 tsp. Mustard, prepared

1/4 tsp. Celery seed

1/2 cup water

2 tbsp. Cider vinegar

1/2 cup Green pepper, diced

1/4 cup Carrot, shredded

1/4 cup Celery, finely chopped

1 cup grated cheese (parmesan, cheddar, Monterey Jack, Mozzarella)

Put potatoes in a large saucepan with 1 inch cold water and 1 teaspoon salt; bring to a boil.

Cover, reduce heat and simmer 25 minutes, until potatoes are tender; drain and cool. Peel potatoes and slice 1/4-inch thick; set aside.

Heat oil in a medium-size skillet; sauté onion until soft. Stir in flour, mustard, celery seed and remaining 1/3 teaspoon salt. Gradually add water and vinegar; cook over low heat, stirring constantly, until mixture boils and thickens.

Combine potatoes, green pepper, carrots and celery in a bowl; add sauce, mixing well. Spoon half the mixture into a shallow 8x8-inch baking dish; sprinkle with 1/2 cup cheese. Cover with remaining potato mixture and cheese.

Bake, uncovered, in preheated 350'F. Oven 15 to 20 minutes, or until cheese is melted and vegetables are hot.







By Crisco Chef Jimmy Gherardi

Makes 4 servings

1/4 cup Crisco Pure Canola Oil

1/4 cup Balsamic vinegar

1/2 cup chopped onion

3-4 cloves chopped garlic

1/2 teaspoon salt

1/2 teaspoon Ground black pepper

4 Boneless, skinless chicken breasts

1 tablespoon chopped Italian parsley

Combine the Crisco Pure Canola Oil, Balsamic vinegar, onion, garlic, salt, and pepper in a large, non-reactive bowl. Add the chicken breasts and marinate 1 to 2 hours.

Heat the grill.

Remove the chicken breasts from the marinade; discard the marinade. Grill the chicken breasts until done and sprinkle with the chopped Italian parsley before serving.


24 oz. rice (cooked)

4 oz. diced chicken

4 oz. mixed vegetables (onions, carrots, chives) diced

2 eggs (scrambled)

Pinch salt and pepper

1 tsp sesame seeds

4 tsp soy sauce or to taste

1 generous tsp. garlic butter (see below)

Garlic Butter

1 lb. butter

2 oz. minced garlic

2 oz. soy sauce

Cooking over medium high heat, put small amount of oil in skillet or wok. If you are using poultry, meat or seafood, sauté that for a few minutes first to ensure doneness by the time the whole dish is complete. Add mixed vegetables. Then stir in cooked rice, egg, sesame seeds, and garlic butter. Sauté until fully combined. Season with salt, pepper and soy sauce.


Garlic Butter

Mix garlic and soy and let stand. When butter gets soft, mix together with garlic and soy. Blend well. Serves 4.



4 boneless center-cut pork chops (about 1 pound to 1 1/4 pounds)

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 tablespoon olive oil

3 cloves garlic, thinly sliced

1 cup chopped onion

1/4 cup nonfat chicken broth

1/2 cup balsamic vinegar

1 teaspoon thyme


Sprinkle the chops with salt and pepper. Heat the oil in a large nonstick skillet over medium heat, add the chops and cook 4-5 minutes on each side, or until golden brown. Transfer to a plate.

Add the garlic and onion to the skillet and cook, stirring, 1 minute, add the broth, vinegar and thyme, and cook, stirring and scraping the bits up from the bottom of the pan, for 2 minutes, or until the liquid has thickened to the consistency of syrup. Return the chops to the skillet and turn them over once to completely coat them in the glaze. To serve, drizzle any glaze remaining in the pan over the pork. Makes 4 servings.

This can be served with orzo tossed with small bottled roasted red peppers,

a few chopped Kalamata olives, and a little parsley; and Swiss chard cooked

in lightly salted water until tender, toss with lemon juice, salt, and pepper.


2 cups water

5 cups broccoli - chopped

1 cup celery - chopped

1 cup carrots - chopped

1 cup onion - chopped

2 cloves garlic - minced

6 Tbsp butter

6 Tbsp flour

3 cups chicken broth

2 cups half & half

2 Tbsp Parsley (dried)

2 tsp salt

2 tsp ground white pepper

1 lb. Velveeta cheese


In medium pan, bring water to a boil. Add broccoli, carrots, and celery; boil for 2 minutes, stirring frequently. Drain and set aside.


In large pan, melt butter then sauté onion and garlic. Whisk in flour slowly to form a paste. Add broth and half & half. Stir constantly and bring to a boil. Boil for one minute.


Add parsley, salt, pepper - stir in briefly. Add previously boiled veggies; cover and reduce heat to low. Simmer for 20-25 minutes stirring occasionally.


Cut Velveeta into small pieces as you add it to the mixture, stirring frequently leaving the heat on low. Simmer 5 minutes and serve. Serves 4-6 people.


1 package Chocolate Cake Mix -- any brand

3 medium Eggs

1 1/3 cups Water

1/2 cup Vegetable Oil

21 ounces Cherry Pie Filling -- canned

16 ounces Vanilla Frosting -- canned

Prepare cake mix according to package directions, adding eggs, water and oil. Pour batter into 24 paper-lined muffin-pan cups, filling two-thirds full. Remove 24 cherries from cherry filling; set aside. Spoon a generous teaspoon of remaining cherry filling onto the center of each cupcake. Bake at in a preheated 350 degree F oven 20 to 25 minutes. Cools in pans on wire rack for 10 minutes. Remove from pan. Let cool completely. Frost each cupcake with vanilla

frosting. Garnish each cupcake with reserved cherries. RF4RP


Yield: 4 servings,

Source: The New Family Cookbook For People with Diabetes

Book Info: http://tgcmagazine.com/bin/track/click.cgi?id=59

4 boneless, skinless chicken breast halves (about 1 pound)

1 clove garlic, minced

1 tablespoon margarine

2 cups chopped onions

1-1/2 cups (about 4 ounces) sliced fresh mushrooms

2 tablespoons fresh lemon juice

2 tablespoons paprika, Hungarian preferred

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1 tablespoon flour

2/3 cup fat-free milk

1/2 cup nonfat sour cream

Season the chicken with the garlic and set aside.

Prepare a large skillet with nonstick pan spray. Add the margarine and cook the onions and mushrooms over medium-high heat about 2 to 3 minutes. Push the onions to one side and brown the chicken breasts about 3 minutes per side. Sprinkle the chicken with lemon juice, paprika, salt, and pepper. Cover tightly and cook over low heat until the chicken is tender, about 30 minutes. Remove the chicken from the skillet and keep warm.

Make the sauce by sprinkling the flour over the onions and mushrooms; stir and cook about 1 minute. Add the milk and stir and simmer until thickened.

Stir in the sour cream. Taste and add more paprika if desired. Add the chicken and heat through. Do not boil.



1 Box Yellow or white cake mix

1/2 Cup Butter - 1/4 lb

1 egg (beaten)

top layer

1 8 oz cream cheese package

2 eggs

1 tsp. (or more) vanilla

1 lb icing sugar (1/2 a bag approx)(confectioner's sugar)


1/2 to 3/4 Cup Coconut

1/2 Cup Pecans or Peanuts (optional)

Preheat oven to 350 F. Combine Base ingredients and mix until crumbly and moist. Press into a 9 x 13 Pan

Combine Top layer ingredients and whisk or beat with beaters. Pour over Base

Sprinkle with coconut and nuts Bake for 35 Minutes. Cool, Chill, then cut.






Janis Friedman

1/2 yellow bell pepper

1 to 2 cups dry white wine

1 tsp. basil

1 Ib. salmon fillet

1/2 red onion

1/2 red bell pepper

1/2 green bell pepper

Slice onion into very thin rings. Spread 1/2 the onion over the bottom of a rectangular Pyrex dish. Lay salmon on top of onion slices. Pour wine over fish. Sprinkle the basil over the fish. Wash and seed the bell peppers. Slice in long thin strips. Lay the remaining onion over the fish, then lay the bell pepper strips in a pattern partially over the fish and partially laying in the pan around the fish. Bake 10 to 15 minutes until just done. Broil 3 to 4 minutes to cook the pepper and top a little extra. Do not brown! Refrigerate and serve cold at lunch.

This is great before the main dish or with a dairy meal. My boys even finish it off the next day.


(Chicken with Wine)

1 - 3 lb. Chicken, cut into 8 pieces

1/2 cup flour

1/2 tsp. nutmeg

1 tsp. salt

6 tbsp. olive oil

1/2 cup celery, chopped

1/2 cup onion, chopped

2/3 cup chopped ham

1 bay leaf

1/2 tsp. thyme

1/4 tsp. garlic, minced

2 tsp. salt

4 whole cloves

12 pearl onions

18 button mushroom caps

1/4 cup of brandy

1-1/4 cups of red wine

1-1/2 tbsp. flour

Lightly rinse the chicken under cool running water. Add the nutmeg and salt to the flour and dredge the chicken in it. Shake off any loose flour and cook the chicken in the olive oil until browned and transfer to a casserole dish that has a cover.

Sauté the celery and onions in the same pan until golden brown. Stir in the next 5 ingredients and mix well for one minute, add to casserole dish.

Stick one of the pearl onions with the cloves. Add that onion, mushrooms and remaining onions to the casserole. Pour the brandy in the dish and carefully ignite it. Once it has burned off, add 1 cup of the wine, cover and cook in a preheated oven of 350 degrees for 1-1/2 hours. Blend flour with the remaining quarter cup of wine, stir into the liquid in the casserole thoroughly and return to oven for an additional 5 minutes until the sauce has thickened.


1 lb. Ground Round Meat

4 Large Green Peppers, Cleaned and Cored

1 (5 oz.) Can Tomato Sauce

1 (15 oz.) Can Spanish Rice

1 Large Onion, Chopped

1/8 tsp Garlic Salt

1/8 tsp Oregano

1/8 tsp Black Pepper

Mix all the ingredients above, reserving 1/2 can tomato sauce. Stuff the green peppers real full; put in crock pot. Add rest of tomato sauce to top of the peppers. Cook on high for 4 hours.


1 turkey breast (6 to 6-1/2 pounds), frozen (see note)

2 tsp vegetable oil

Salt and black pepper, to taste

1 medium onion

4 garlic cloves

Rinse the turkey and pat it dry with paper towels. Rub the turkey all over with the oil. Sprinkle the breast lightly with salt and pepper to your preference. Place the breast, meaty side up, into a 5-quart slow cooker.

Peel the onion, cut it into quarters, and place the pieces around the edges of the pot. Peel the garlic cloves and place them around the sides of the cooker. Cover the cooker and cook the breast on low for 9 hours, or until a meat thermometer registers 170 degrees.

Remove the breast from the cooker (discard the vegetables) and let the bird stand at least 10 minutes before slicing. (The internal temperature will continue to rise while the bird is standing.) Makes about 8 servings.

Note: If the turkey breast is not frozen, check for doneness (170 degrees) with a meat thermometer after 7-1/2 to 8 hours of cooking on low.



1 cup flour

1/2 tsp. salt

1/3 cup solid vegetable shortening

1/4 cup ice water


7 medium Granny Smith or Golden Delicious apples

1/2 cup granulated sugar

1 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. salt


3/4 cup packed dark brown sugar

3/4 cup flour

1/2 tsp. cinnamon

1/3 cup chilled butter or margarine, cut into pieces

Place rack on lowest position. Preheat oven to 400 degrees. To prepare crust; in a medium bowl mix together flour and salt. Using a pastry blender or 2 knives, cut shortening into flour mixture until course crumbs form. Add water 1 Tbsp at a time, tossing with a fork, until a dough forms. Shape into a disk, wrap in plastic wrap, and chill for 30 minutes. On a floured surface, using a floured rolling pin, roll dough into a 12 inch circle. Fit into a 9 inch pie plate. Trim dough, leaving a 1 inch overhang; pinch a decorative edge.

To prepare filling; peel, core and slice the apples very thinly. Mix together with other filling ingredients. Spoon into crust.

For topping, in a small bowl, mix together brown sugar, flour and cinnamon. Cut butter into mixture until course crumbs form. Sprinkle apple filling evenly with topping. Bake pie until topping is lightly browned and filling is bubbly, 35 minutes. If pie is over-browning, cover loosely with foil. Cool on a wire rack. 8 servings.

[] Spike says that this ranks right up there with Mother, Home, and Flag. One does not get any more American than Apple Pie! []


Serves 6 A tasty version of fried chicken, that's grilled not fried.

1/4 cup orange marmalade

1/4 cup orange juice

2 tablespoons low sodium soy sauce

1 teaspoon fresh ginger root, grated

1 1/2 teaspoons Dijon mustard

1 garlic clove, minced

3 1/2 pounds skinless chicken thighs

1 cup lightly crushed corn flakes

for the salsa:

4 California peaches, chopped

1/2 cup orange marmalade

1/2 cup green onions, thinly sliced

2 tablespoons cider vinegar

1 teaspoon fresh ginger root, grated

In small bowl, combine first 6 ingredients to make orange-ginger marinade. Place chicken in zip-top plastic bag. Pour marinade over chicken; close bag securely, turning to coat well. Refrigerate 2 hours.

Remove chicken from marinade and roll in corn flakes. Pat extra corn flakes on if necessary to make a solid coating. Place chicken in lightly oiled disposable aluminum foil pan; cover loosely with foil. Cook on covered grill over medium, direct heat 30 to 40 minutes or until cooked through. Uncover last 10 minutes.

Tangy Peach Salsa: Combine peaches, marmalade, green onions, vinegar and ginger root in medium bowl. Refrigerate until ready to use. Makes 2 1/2 cups.

Serve chicken hot or cold with tangy peach salsa.

Note: If fresh ginger is unavailable, use 1/4 teaspoon dried for the 1 teaspoon fresh.

Chicken can be baked in a conventional oven. Prepare as above and baked in a 350 degree F. oven 30 to 40 minutes.


1-1/2 cup Minute Rice

1/4 tsp. salt

1 1/2 cup boiling water

3/4 cup mayonnaise

1 1/2 tsp. lemon juice

3/4 tsp. curry powder

1 tsp. grated onion

1 cup shrimp, cooked

1 cup crab meat

1/2 cup chopped celery

1/2 cup chopped bell pepper (any color)

Combine rice, salt and water. Cook and drain if necessary. Combine with remaining ingredients when rice is cooled. Refrigerate until serving.


1 lb. tender green beans, trimmed

1 lg. fennel (AKA anise) bulb, about 1 lb.

1/4 cup olive oil

3 tbsp. fresh lemon juice

1 canned flat anchovy fillet, minced (or not!)

1 garlic clove, peeled and crushed

coarse salt to taste

1/4 cup oil-cured black olives, pitted and quartered (I used small Greek olives)

freshly ground pepper

If green beans are large, cut them in half lengthwise. Do not use old beans. Blanch them in an abundant amount of boiling salted water until tender yet crisp, about 10 minutes. Drain and refresh under cold running water; shake dry.

Trim stalks from the fennel bulb and cut away any bruised, discolored or tough outer leaves. Cut the bulb in half lengthwise. Trim the root end, cut out the core at the base of the bulb. Slice lengthwise into thin strips. To make the dressing, combine olive oil, lemon juice, anchovy, garlic and salt in a large salad bowl. Before serving, removed the garlic clove, toss the fennel and green beans in the dressing. Sprinkle with olives and grind pepper over the top. Serves 4.


1/4 cup Butter

1 tsp Sugar

1 cup Dry white wine

1/4 tsp Pepper

2 cup Grated Swiss cheese


6 Medium cooking onion sliced

1 tbsp All purpose flour

4 cup Beef broth

6 1/2 inch slices of day old French bread

1/2 cup Grated Parmesan cheese

In large Dutch oven over medium heat, melt butter. Add onions and sugar. Cover and cook, stirring occasionally, 30 minutes or until onions are tender but not colored. Uncover pan, increase heat slightly and continue to cook, stirring regularly until onions are rich caramel color (10 to 15 minutes) DO NOT LET ONIONS BURN.

Stir in flour until well blended. Gradually add wine; cook, stirring constantly, until mixture boils and thickens. Stir in beef broth and pepper; bring to boil. Reduce heat to low. Cover and simmer 15 minutes. Ladle soup into 6, 1-1/2 cup oven proof bowls. Top each with bread slice; sprinkle with Swiss cheese and Parmesan cheeses and paprika. Place bowls on jelly roll pan. Broil until cheese melts and bubbles.


1 1/2 cups sugar

1 cup flour

1 cup milk

1/2 cup butter or oleo

1 teaspoon vanilla flavoring

2 cups any canned fruit that you'd like with juices

Reserving 1/2 cup sugar mix all ingredients together well. Pour evenly into 9 by 13 inch buttered pan. Sprinkle with remaining 1/2 cup sugar on top. Bake at 350°F for approximately 45 minutes or until golden brown.




1 cup mixed fresh fruit (peaches/watermelon/cherries)

1/2 cup canned crushed pineapples

1/2 cup blanched almonds

1/4 cup seedless grapes

2 tablespoons lemon juice

2 tablespoons unflavored gelatin

1/4 cup drained juice from the fruit

pinch of salt

pinch of paprika

1/2 cup mayo

2 cups ginger ale


Combine all the fruit in a bowl. Measure 1/4 cup of the juice that has accumulated and place in a saucepan. Sprinkle gelatin over juice, let stand for 2 minutes, then simmer until gelatin dissolves. Add lemon juice, ginger, salt, paprika, mayo and ginger ale. Blend well and chill until mixture is the consistency of eggs. Then stir in fruit and almonds. Mix well and place in circular mold.

Chill until set, and serve.


1/2 cup plain yogurt

2 tablespoons chopped fresh parsley


2 teaspoons dried parsley flakes

2 tablespoons chopped fresh oregano


2 teaspoons dried oregano leaves

2 tablespoons lemon juice

1/4 teaspoon pepper

1 clove garlic -- finely chopped

2 (3/4 pound) turkey breast tenderloins

Lemon slices -- if desired

Parsley sprigs -- if desired

Mix all ingredients except turkey, lemon slices and parsley in shallow nonmetal dish or resealable plastic bag. Add turkey, turning to coat with marinade. Cover dish or seal bag and refrigerate at least 8 hours but no longer than 24 hours.

Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.

Remove turkey from marinade; reserve marinade. Cover and grill turkey 4 to 5 inches from MEDIUM heat 25 to 30 minutes, brushing occasionally with marinade and turning after 15 minutes, until juice is no longer pink when center of thickest piece is cut. Discard any remaining marinade. Remove turkey from grill; let stand 10 minutes before cutting.

To serve, cut turkey diagonally into 1/2-inch slices. Garnish with lemon slices and parsley if desired. Yield: 6 servings.



4 thick bacon slices (4 oz. uncooked), cut diagonally into d -inch pieces

1 lb. young green beans, trimmed

1 to 2 T. water

Zest of 1 large lemon

2 T. fresh lemon juice

Lemon pepper (optional)

Coarse (kosher) salt and freshly ground black pepper (optional)

In a medium-heavy skillet, cook the bacon pieces over low to medium-low heat, turning as needed to achieve uniform crispness. Transfer to a paper towel to drain. Pour off the bacon drippings, reserving 1 tablespoon in the skillet.

In the same skillet, increase the heat to medium-high, add the green beans and toss in the drippings until coated. Sauté, stirring frequently, adding 1 tablespoon water at a time to keep the beans moist and prevent them from browning. Cook until just tender-crisp, 4 to 5 minutes. Sprinkle the beans with the bacon, the lemon zest and lemon juice. Toss and sauté for 30 seconds. Season with lemon pepper or salt and black pepper to taste, if desired, and serve. Serves 4


2 pounds chicken

chili powder




sour cream


one tomato



To prepare meat: rinse the chicken breast , brush with oil and sprinkle both sides with chili powder, salt and pepper. Right before you start the chicken fix the rice according to directions.

You may cook the chicken breasts on the grill turning frequently and cooking until just done. Too long, and they will dry out. When done, cut into strips. OR, you may slice first and then sprinkle with spices and sauté in a pan with the oil until just done. About 1/2 way through either way, add some salsa to coat the chicken and continue cooking.

When the rice is finished, place the corn into a microwave safe container and cook about 4 to 5 minutes.

Lastly, heat the tortillas on a paper plate with a damp paper towel for about 45 seconds. Slice the chicken, chop the tomato and cut some lettuce. Place the shredded cheese in a bowl.

Place the above items, the sour cream, salsa and the side dishes on the table. Now everyone can get creative and fix their tacos any way they choose. Sometimes the rice and corn end up right on a tortilla.

Second meal:


Remaining chicken breasts

vinegar (see note)

chili powder

garlic or onion powder (optional)




all leftovers

First, gather your leftover rice, corn and chicken (chopped) and mix them together. Place in a microwave safe bowl with lid, add a small amount of water and mix again. Put aside. Also, chop your tomato, tear the remaining lettuce and add any odd salad vegetables you may have. Place in salad bowl. Mix and sprinkle with the shredded cheese. If you have enough cheese left, then split between the salad and the rice.

To prepare your chicken: rinse and pat dry, then sprinkle with chili powder, salt and pepper. In a shaker jar, mix 1 cup vinegar and 1 cup water. Add one tsp. chili powder, and 1/4 tsp. garlic powder, a dash of salt and pepper. Shake. You can also put this in a small bowl and use a brush. Place chicken on the grill or broiler.

To really keep the chicken moist you must baste every two or three minutes with the mixture and turn the chicken. It should only take about 15-20 minutes to cook if they are not too thick. Test with a knife to make sure the meat is cooked. Remove to plate.

Heat the left over rice mixture for about 2 minutes in the microwave, stir and heat one more minute or until heated through. Serve with the chicken, and your salad plus the dressing your family enjoys.

Note: You may use any vinegar that you have on hand. White, cider, wine or herb vinegar. Herbal vinegar is very inexpensive and you can use it for everything. But all the vinegars will work, so use whatever you happen to have.


1/2 cup fresh or frozen unsweetened raspberries

1 small fresh peach, peeled and sliced

2 Tbsp. apple juice

2 Tbsp. honey

1/4 tsp. salt

1/4 tsp. pepper

4 boneless skinless chicken breast halves, about 1 pound

Additional raspberries, if desired

Place raspberries, peach slices, apple juice and honey in blender. Cover and blend on high speed about 1 minute or until smooth. Heat in a saucepan and keep warm.

Sprinkle both sides of chicken with salt and pepper. If using a Foreman grill, heat for 5 minutes and cook chicken for 7 to 9 minutes.

If using a regular grill, brush rack with vegetable oil. Light fire, add chicken (we lightly coated ours with olive oil), cover and cook for 15 to 20 minutes, turning once or twice, until juice is no longer pink when centers of thickest pieces are cut. Spoon some of the raspberry sauce on serving plate. Place chicken on sauce. Drizzle with additional sauce. Top with additional raspberries. Serves 4


1/2 cup chopped onions

2 Tbsp. butter

1 lb. ground beef

1 1/2 tsp. chili powder

1 tsp. paprika

1/8 tsp. hot pepper seeds

1/2 tsp. garlic salt

1/2 tsp. kosher salt

1/2 tsp. pepper

In a skillet, add butter and melt. Sauté the onion until clear. Remove the onions and set aside. Add the ground beef to the skillet and brown. When the beef is brown, add the onions and cook together for 5 minutes. Set the crock pot temperature to high. Add the ground beef and onions. Then add chili powder, paprika, hot pepper seeds, garlic salt, kosher salt and pepper. Cook the chili for 6 hours. Stir frequently. Makes 12 servings.

Note: To cook on the stove, add the ingredients to the skillet and simmer for 2 to 3 hours. You want a fine texture. If you are taking this for a picnic, heat the chili in microwave or saucepan and pour into a thermos to keep hot.


2 cups Smoked Ham, Diced

1 lb. Uncooked Shrimp, shelled and de-veined

2 medium Onions, coarsely chopped

2 stalks Celery, sliced

1/2 Green Bell pepper, chopped

1 (28 oz.) can Whole Tomatoes

1/4 Can Tomato paste

3 cloves Garlic, minced

1 Tbsp. minced Parsley

1 Tbsp. Fresh Thyme leaves (1 t. if dried)

2 Tbsp. Olive Oil

few dashes Hot Pepper Sauce

few dashes Worcestershire Sauce

1 cup Uncooked long Grain converted rice

In a crock-pot combine and thoroughly mix the ham, onions, celery, bell pepper, tomatoes, tomato paste, garlic, parsley, thyme leaves, cloves, olive oil, pepper sauce, Worcestershire and rice. Cover and cook on low for 8 to 10 hours. One hour before serving, turn slow cooker to high. Stir in the uncooked shrimp. Cover and cook until the shrimp are pink and tender.


(Spinach Soufflé in Crepes)

Flowerlike individual soufflés to grace your table. When time is short, it can be baked as a casserole without the crepe.


1-1/2 cups flour

1 tsp. sugar

1/2 tsp. salt

3 eggs

1-1/2 cups water or milk

2 tbsp. butter or margarine, melted and cooled

cooking spray


1 large onion, chopped

2 tbsp. oil

20 oz. frozen spinach, thawed and well drained

5 eggs, slightly beaten

1/2 lb. Muenster cheese, grated

2 tsp. Salt

1/2 tsp. pepper

Sift together flour, sugar and salt. Mix eggs and water or milk in blender. Add butter or margarine and flour mixture to eggs. Mix well. Let mixture stand for at least 1 hour. (Crepe batter can be made the night before and refrigerated until ready to use.)

Spray cooking spray on the surface of a 4-inch skillet and heat. Pour 1 tablespoon of crepe mixture into skillet. Quickly tilt pan to spread batter evenly over the surface. Fry batter on a low flame for about 30 seconds on the first side and 15 seconds on the second side. (Unfilled crepes may be frozen in stacks, separating each crepe with 2 pieces of wax paper.)

Sauté onion in oil. Combine remaining ingredients. Add onions. Place crepes into a greased muffin tin. Fill each crepe with 2-3 tablespoons of spinach mixture. Bake at 350°F for 30 minutes. Makes 24 crepes. by Rae Dayan


3/4 cup graham cracker crumbs

1 1/4 cups toasted almonds, ground

2 tsp. grated lemon zest

6 Tbsp. (3/4 stick) unsalted butter

1/2 tsp. almond extract

1/2 gallon good-quality vanilla ice cream, softened until spreadable but not


1 1/2 cups lemon curd

Preheat oven to 325 degrees. Butter a 9-inch spring-form pan with sides at least 23/4 inches high.

Mix graham cracker crumbs, almonds and grated lemon zest in a medium bowl. In a small saucepan, melt butter with almond extract. Pour melted butter mixture over crumb mixture and stir until crumbs are evenly moistened. Transfer crumb mixture to spring-form pan. With back of your fingers or a spoon, press crumbs evenly over bottom and 1 inch up sides of pan. Bake crust in preheated oven 6 minutes. Cool completely before filling.

Spread half of the softened ice cream over crust. Spread 3/4 cup of the lemon curd over the ice cream. Spread the remaining ice cream over the curd. Spread the remaining 3/4 cup of lemon curd over the ice cream. Use the tip of a small sharp knife to swirl the curd topping in a marbleized pattern.

Refreeze for at least 1 hour before serving. Makes 8 to 10 servings.

Note: The crust can be baked one day in advance, covered with plastic wrap and stored at room temperature.


3 tablespoons honey

1/4 cup lemon juice

1 teaspoon chopped fresh rosemary


1/2 teaspoon crushed dried rosemary leaves

1 1/2 pounds fresh or frozen uncooked large shrimp in shells

3 medium zucchini -- cut into 1-inch slices

2 medium yellow summer squash -- cut into 1-inch slices

1 small green bell pepper -- cut into 1-inch wedges

1 small lemon -- cut into wedges, if desired

Mix honey, lemon juice and rosemary in shallow nonmetal bowl or resealable plastic bag. Add shrimp, stirring to coat with marinade. Cover and refrigerate 30 minutes.

Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat (see "Grilling: Direct- and Indirect-Heat Grilling" tip).

Remove shrimp from marinade; reserve marinade. Thread shrimp, zucchini,

yellow squash and bell pepper alternately on each of six 15-inch metal skewers.

Cover and grill kabobs 5 to 6 inches from MEDIUM heat about 12 minutes, turning and brushing 2 or 3 times with marinade, until shrimp are pink and firm. Discard any remaining marinade.

To serve, peel shrimp. Squeeze juice from lemon wedges over shrimp and

vegetables. Yield: 6 servings.


3 cups heavy cream

1 3/4 cups confectioners' sugar, divided

3/4 lb. (1 1/2 cups) cream cheese

1 1/4 cups creamy peanut butter

1 cup crumbled Reese's brand peanut butter cups

1 prepared graham cracker pie shell

In the bowl of an electric mixer, combine cream and 1/2 cup confectioners' sugar, and whip until stiff peaks form. Transfer to a covered container and refrigerate.

In clean mixing bowl, combine cream cheese and peanut butter, and mix on medium speed until well-combined. Reduce speed to low, and while mixer is running, slowly add remaining 1 1/4 cup sugar. When all the sugar is incorporated and the mixture thoroughly combined, fold into whipped cream, taking care not to over-mix.

Gently fold in peanut butter cup pieces, mixing just until combined; do not over-mix or the filling will become dense and heavy. Pile mixture high into pie shell. Cover with plastic wrap and place in freezer overnight before serving.




by Todd Wilbur

Of the four salads on Wendy's new "Garden Sensations" menu, this is the one that draws all the cloning requests. It's the sesame dressing that everyone's nuts about. The clone below gives you a nice 1 1/2 cups of the tasty stuff so it'll fit perfectly into a standard dressing cruet. Once you've got your dressing made, building the rest of the salad is a breeze.

Sesame Dressing

1/2 cup corn syrup

3 tablespoons white distilled vinegar

2 tablespoons pineapple juice

4 teaspoons granulated sugar

1 tablespoon light brown sugar

1 tablespoon rice wine vinegar

1 tablespoon soy sauce

1 teaspoon sesame oil

1/4 teaspoon ground mustard

1/4 teaspoon ground ginger

1/8 teaspoon salt

1/8 teaspoon paprika

dash garlic powder

dash ground black pepper

1/2 cup vegetable oil

1/2 teaspoon sesame seeds


4 chicken breast fillets

1 large head iceberg lettuce, chopped

4 cups red leaf lettuce, chopped

1 1/3 cups canned mandarin orange wedges

1 cup rice noodles

1 cup roasted sliced almonds


1. Prepare dressing by combining all dressing ingredients except vegetable oil and sesame seeds in a blender on high speed. Slowly add oil to mixture (to create an emulsion). Add sesame seeds and blend for just a couple seconds. Pour dressing into a covered container (such as a dressing cruet) and chill until needed.

2. Rub each chicken breast fillet with oil, then lightly salt and pepper each piece. Grill on medium/high heat until done. Chill chicken breasts in refrigerator until cold.

3. When chicken is cold, build each salad by first arranging about 4 cups of iceberg lettuce in the bottom of a large salad bowl or on a plate.

4. Arrange a cup of red leaf lettuce on the iceberg lettuce.

5. Dice each chicken breast into bite-size pieces and sprinkle the pieces from each one over each salad.

6. Arrange about 1/3 cup of mandarin orange wedges on each salad.

7. Next, sprinkle about 1/4 cup of rice noodles and 1/4 cup of roasted sliced almonds on top of each salad.

8. Add desired amount of sesame dressing and serve. Makes 4 large salads.

( http://www.topsecretrecipes.com )


An interesting and delectable dairy dish with or without yogurt.

1 cup rice

8 small and thin zucchini

1/2 cup canned chickpeas

1/2 cup butter, melted

1/2 tsp. dried mint

2 tsp. Salt

dash white pepper

1-1/2 cups water

2 cloves garlic, minced

Soak rice in hot water for 15 minutes, and drain. Clean zucchini with a vegetable brush. Trim ends of zucchini (or cut zucchini in half), and scoop out pulp. Add chickpeas, butter, mint, salt, and white pepper to rice. Fill each zucchini 3/4 full with the rice mixture.

Place zucchini horizontally and close together in a medium-size pot. Pour water over zucchini, and sprinkle with minced garlic. Cover and simmer for 1 hour.

Makes 4-6 servings. by Rae Dayan


2 egg whites

1 pinch cream of tartar

1/2 cup sugar

1 teaspoon vanilla

1/2 teaspoon cinnamon

1/2 cup flour pastry flour

1/2 cup chocolate chips

2 teaspoons grated lemon rind grated lemon zest

Preheat oven to 250 F (120 C).

1. In a clean stainless steel, glass or copper-lined bowl, whip egg whites

with a pinch of cream of tartar on low speed until they begin to hold their

shape. Increase speed to medium and gradually whip in sugar until stiff

peaks form. Whip in vanilla and cinnamon. Fold in flour, chocolate chips,

and lemon zest.

2. Drop heaping teaspoons of dough 2 inches (5 cm) apart on a cookie sheet

lined with greased parchment.

3. Bake for 30 minutes. Turn off heat and leave cookies in the oven for 30 minutes to cool and set. Makes about 2 dozen cookies.



6 flour tortillas

1 cup peeled-seeded-chopped tomato

2 lbs boneless skinless chicken breasts

1 can cream of chicken soup

1 can cream of mushroom soup

1/2 cup onion-chopped-optional

1 tsp garlic powder

1 tsp chili powder

1/2 lb (2 cups) shredded cheddar cheese-divided


Cut chicken into bite sized pieces. Combine chicken, onions, 1 cup of cheese, garlic powder, chili powder and tomatoes. Stir soups together in a bowl and set aside. Heat tortillas in microwave until soft (time depends on your microwave-do not overheat!). Line a 9x13 baking dish with 3 softened tortillas. Add half of chicken mixture. Pour half of the soup mixture over the chicken. Top with 3 more

tortillas, the remainder of chicken mixture, the rest of soup mixture and top with cheese. Bake at 350 degrees F for 35 minutes or until hot and bubbly.



1 pint blueberries

1 pint raspberries

1 pint strawberries, sliced in halve

1/2 cup sugar

3 tablespoons cornstarch


1/3 cup sugar

1/4 cup butter, room temperature

1 egg

1 tsp. vanilla

2/3 cup all purpose flour

1/3 cup yellow cornmeal

2 teaspoons baking powder

1/4 tsp. salt

1/4 cup milk

BERRIES: Toss together blueberries, raspberries and strawberries, sugar and cornstarch in large bowl until well mixed. Spoon berry mixture into ungreased 8X8X2 inch baking pan, spreading mixture evenly.

TOPPING: In same large bowl, beat together sugar and butter on medium speed until light and fluffy, about 3 minutes. Beat in egg and vanilla until well blended. Mix together the flour, cornmeal, baking powder and salt in small bowl. Add half the flour mixture to the butter mixture. On low speed, beat just until combined. Beat in the milk, then the remaining flour mixture. Drop the dough by large

spoonfuls over the berry mixture in the baking dish. Bake in 350 degree oven for 1 hour and 20 minutes or until top is golden brown and fruit is bubbly. Serve warm. Makes 8 servings.


4 Tbsp (60 ml) butter

1 lb (450 g) Portobello mushrooms, sliced

1 tsp (5 ml) dried thyme

Salt and freshly ground pepper to taste

1/2 cup (125 ml) sour cream

8 - 12 slices rye bread, toasted

Heat the butter in a large skillet over moderate heat and sauté the mushrooms and thyme until all the liquid released by the mushrooms has evaporated, 10 to 15 minutes. Season with salt and pepper and remove from the heat. Stir in the sour cream and divide the mixture over half the toast slices. Top with the remaining toast and serve immediately. Serves 4 to 6. Bon appetit from the Chef at World Wide Recipes


1 cup Onions -- chopped

1 Garlic cloves -- crushed

Salt and pepper to taste

1/4 tsp Dried thyme

1 qt Vegetable broth

1 cup Water

1/2 lb Potatoes -- peeled & cubed

1 bunch Broccoli -- (about 1 1/2 lb

1 tsp Fresh lemon juice

In a Dutch Oven: sauté onions, garlic, salt, pepper, and thyme in a small amount of broth until onions are tender. Add rest of broth and water; bring to boil. Add potatoes, cooking until fork tender. Meanwhile, trim ends and tough parts of broccoli stalks. Cut florets and stalks in 1" pieces. Add to potato mixture. Cook until broccoli tender, 8-10 minutes. Puree soup in blender in 2 batches; until smooth. Return to Dutch Oven; add lemon juice.


2 large Idaho Russet potatoes, peeled and thinly sliced

1/2 stick unsalted butter

Salt and Pepper

1/4 cup freshly grated Parmesan Cheese

2 tbs. Chives, chopped

1 tbsp. parsley, chopped

Preheat your oven to 450 degrees.

You'll need a 9-inch cast iron pan or sauté pan that has an ovenproof handle. Melt 1 tbsp. of the butter in the pan. Remove from stove. Line the bottom of the pan with sliced potatoes, slightly overlapping them.

Melt the remaining butter in your microwave. Lightly season the potatoes with salt and pepper, then a sprinkle of Parmesan, chives and parsley. Drizzle with a touch of the melted butter and repeat these steps until you've used up your potatoes, about five layers.

Cover the skillet with foil and place in your oven for 25 minutes. Remove foil and continue cooking for about 25-30 more minutes. Test for tenderness with a fork and remove from oven if done.

To serve, place a dish over the pan and invert the pan. You'll have a beautifully browned mound of yummy potatoes. Garnish with a little fresh chopped parsley and serve.


1 whole chicken cut up, skin removed (from all except the wings)

1/4 cup orange juice

1/4 cup olive oil

1/4 cup red wine vinegar

4 cloves garlic, minced

1 Tbsp. dried oregano

1/3 cup sliced Spanish green olives

2 Tbsp. capers

1/3 cup brown sugar

1/3 cup dried apricots, sliced

2 bay leaves

Salt and Pepper, to taste

Chopped fresh parsley, for garnish

Arrange the chicken pieces in the crock-pot. Combine the orange juice, olive oil, red wine vinegar, garlic, oregano, green olives and capers in a bowl and pour over the chicken. Sprinkle the brown sugar and apricots over the chicken. Add the bay leaves and season to taste with salt and pepper.

Cover and turn crock-pot to low. Cook 6-8 hours. When chicken is tender, remove from the crock pot and place on a serving platter. Sprinkle with the chopped parsley. Pour the remaining juices into a sauceboat and pass at the table, or take them on your picnic in a tightly sealed container.

Makes 4 servings. (Serving size is 2 pieces of chicken.)


4 boneless chicken breasts

1-1/2 sticks of butter

4 tbsp. Dijon mustard

6 ounce of pecans, finely ground

2 tbsp. canola oil

2/3 cup sour cream

1 tsp. salt

Pepper to taste

Place chicken between 2 pieces of waxed paper and pound gently until about 1/4 inch thick.

In a microwavable bowl, melt 1 stick of butter and 3 tbsp. of the mustard until just melted. Whisk to incorporate. Place the pecans on a dinner plate. One by one dip the pounded chicken breasts into the butter/mustard sauce then into the pecans, coating thoroughly.

Melt the half stick of butter in a skillet, add the oil and heat to medium. Sauté the chicken for a few minutes on each side to brown and transfer to a casserole dish. Place in a medium oven (300 degrees) for about 6 more minutes.

Drain the pan of oil and deglaze with the sour cream, stirring with a whisk over medium heat. Add the remaining tbsp. of mustard and season with salt and pepper. Place a pool of the sauce on each of four plates and place the cooked chicken on top.




1 pound small shrimp (bite-sized), shelled

2 eggs, beaten


Dash or two of cayenne pepper (the more you add, the hotter the bites)

Combine the breadcrumbs and the cayenne pepper in a bowl. With a slotted spoon, dip a spoonful of shrimp in the eggs, then drop them into the bread crumb and cayenne mixture. Toss with a fork to coat thoroughly. Deep fry until golden brown. Drain and eat like popcorn.


12 oz. turkey sausage

1/4 cup vegetable oil

2 cup self-rising flour*

1/2 cup white cornmeal

1 large egg

1 can (11 ounces) corn, undrained

1 cup shredded Cheddar cheese

3/4 cup milk, or more as needed


lettuce (head)

1 bell pepper

1/2 onion

1 tomato

1 cup mayonnaise

1 tbs. mustard

salt/pepper to taste

Heat oven to 425°. Into a large cast-iron skillet, pour the oil. Heat in oven until oil is hot but not smoking.

In a large bowl, mix the flour, cornmeal, egg, corn, cheese, and milk. If the mixture is too stiff, thin with a little more milk, although the batter should be somewhat stiff, and not too thin. Remove the hot skillet from the oven. Scrape the batter into the skillet and spread evenly.

Bake in the 425° oven until golden brown, about 20 to 25 minutes. Remove the skillet to a wire rack to a wire rack to cool for 10 minutes. Cut the cornbread into wedges and serve warm.

Mix in tomatoes, onions, bell pepper, salad, mayo, mustard, lettuce, crumble on top salt and pepper to taste. Cover platter with lettuce, scoop mixture and spread over lettuce.

*Flour Power Tip - You can substitute regular all-purpose flour for the self-rising flour. Use 2 cups of regular all-purpose flour and mix in 1 tablespoon baking powder. Then make the recipe exactly as above.


1 1/2 loaves frozen bread dough

8 Tbsp. melted butter (1/2 cup - 1 cube - 1/4 lb)

1 envelope taco seasoning mix

2/3 cup Parmesan cheese

2 (4 oz.) cans chopped green chiles, drained well

1 cup shredded Cheddar cheese

Thaw bread at room temperature on cookie sheets for 2 hours, or in a large covered bowl overnight in the refrigerator. Grease well an angel food cake pan with solid shortening. Place melted butter in a shallow bowl.

In another shallow bowl, stir together taco seasoning mix and Parmesan cheese.

Pull off chunks of dough the size of walnuts and roll between your palms into smooth balls. Roll in butter, then in Parmesan mixture. Place an even layer in the bottom of the prepared cake pan. Dot with one-third of the chilies and some of the Cheddar cheese. Continue coating balls of dough and piling loosely in pan, interspersed with remaining chilies and Cheddar cheese. Cover with a kitchen towel and let rise in a warm spot until doubled in bulk, about 1 hour. Uncover and bake at 350 degrees for 45 to 50 minutes, until puffed and brown.

Remove from oven and run a long, thin knife between the bread and the sides of the pan. Invert on a serving platter. Serve warm.


For the apples:

2 lbs (900 g) tart green apples, peeled, cored, and sliced

1/2 cup (125 ml) raisins

1/4 cup (60 ml) apple juice

1/4 cup (60 ml) firmly packed brown sugar

1 tsp (5 ml) ground cinnamon

1/4 tsp (1 ml) ground cloves

For the topping:

3/4 cup (180 ml) all-purpose flour

1/3 cup (80 ml) firmly packed brown sugar

1/2 tsp (2 ml) baking powder

1/4 lb (110 g) butter, cut into small pieces

Combine the apple ingredients in a large saucepan and cook, stirring occasionally, until apples are tender, 10 to 15 minutes. Place the apples in a 9-inch (22 cm) pie dish. Combine the topping ingredients in a small bowl and rub together with your fingers until the mixture begins to form small clumps. Sprinkle the topping over the apples and bake in a preheated 375F (190C) oven for 30 minutes. Serve warm, chilled, or at room temperature. Serves 4 to 6.

Bon appetit from the Chef at World Wide Recipes


1 can evaporated milk,

16 large marshmallows

8 oz cream cheese room temp, cubed

Add milk in saucepan low heat, cook until cheese and marshmallows are melted.

Remove from heat and add:

1 3-oz box lime jell-o

#2 can of crushed pineapple

1/2 cup nut meats (optional)

1 cup evaporated milk

Pour into 9 by 13 pan and let set up.

Then pour any Jell-o flavor you wish on top, and let it set until firm.


(From L'Etoile restaurant, Madison WI)

1 medium red bell pepper

1 cup white wine

1/4 cup lime juice

1/4 cup sherry vinegar

1/4 cup chopped shallots

8 oz. unsalted butter

salt and freshly ground black pepper to taste

1 tablespoon heavy cream

Put the red pepper into a 500 degree oven and roast until the skin turns black. Remove and put into a small bowl. Cover tightly with plastic wrap and let sit about 20 minutes. Remove the blackened skin and the core and seeds. Puree the pepper in a blender or food processor. Set aside.

While the pepper is roasting, start the sauce reduction by putting the wine, vinegar, lime juice and shallots into a heavy saucepan. On high heat, let the mixture reduce until the liquid is almost gone. Remove from heat and add the cream. Cut the butter into 1 inch squares. Put the saucepan on low heat and start adding the butter, one pat at a time, until all the butter has been incorporated. Stir constantly as the butter is added. Add the red pepper puree, salt and pepper. Set aside over a hot water bath to keep warm.


1 large and 1 small can of salmon

2 small white potatoes, peeled/boiled/mashed

2 eggs, well beaten

1 stalk of celery, diced in small pieces

1 large onion, diced

1/4 cup evaporated milk

salt & pepper to taste


Mix all ingredients well in a bowl. Form into small croquettes or into

patties and deep fry until golden brown.


These are good at breakfast time with fluffy scrambled cheese eggs, grits, and

buttermilk biscuits. Or for dinner, with corn on the cob and a nice salad.


(Cheese-and-Egg-Filled Dough)

Picture a mini-quiche. Bet you can't eat just one!


3 cups unbleached flour

1 cup sweet butter, room temperature

1/2 cup cold water

2 tsp. Coarse salt

sesame seeds


1-1/2 lbs. Muenster cheese, grated

3 eggs, slightly beaten

1 tsp. baking powder

1 tsp. coarse salt

Beat flour and butter together well in a mixer or food processor. Dissolve salt in cold water, and add to flour mixture, beating until mixture forms a ball of dough. Set aside. Mix together cheese, eggs, baking powder and salt, blending well.

Shape dough into walnut-size balls. Dip only one side of each ball into sesame seeds. Roll out each ball, seeded side down, into a 3-inch circle (may use a tortilla press). Place 1 heaping teaspoon of cheese filling in center of each circle, and fold circle in half. Seal edges of half circle by pressing together with fingers or fluting with the prongs of a fork.

May be frozen at this point.

Bake on an ungreased cookie sheet at 400°F for about 20 minutes, until lightly browned on bottom. If frozen, bake for 25 minutes. Do not defrost before baking.

Makes 60. by Rae Dayan, published by Aish.com.


2 cups sauerkraut -- chopped and drained

1/2 cup sugar

1/2 cup celery -- thinly sliced

1/2 green bell pepper -- cut into thin strips

1/2 cup grated carrots

1/2 cup chopped onion

2 ounces chopped pimientos -- drained

Combine sauerkraut and sugar, mixing well; let stand 30 minutes. Add remaining ingredients; stir well. Cover and chill at least 12 hours. 8 servings.


(can be prepared up to 1 day in advance)

6 servings

10 oz. uncooked penne pasta (or shells or rotini)

1 8 oz. pkg imitation crabmeat, cut into 1-inch pieces

1/2 cup diced red or green bell pepper (or yellow for some color)

2 hard-cooked eggs, chopped

1/4 cup chopped red onion

1/4 cup (1 oz) grated fresh Parmesan cheese

2 tbsp snipped fresh parsley

1 bottle (8 oz) reduced-fat creamy Caesar salad dressing **

6 cups thinly sliced romaine lettuce

1. Cook pasta according to directions, drain & rinse under cold water. Place

in large bowl and set aside.

2. Add each of the following to the bowl of pasta as you do it: Cut crabmeat

into 1-inch pieces. Dice bell pepper. Chop eggs and red onion. Grate

Parmesan cheese. Snip parsley.

3. Pour salad dressing over pasta mixture and mix well. ** Aldi stores have

a Fresh Garlic Caesar dressing by Tuscan Garden that is FANTASTIC with this!

4. Cover and refrigerate 2-3 hours to let flavors blend.

5. To serve: fill serving bowl with lettuce. Place pasta salad in the center

of bowl and serve.

Note: Use 2 cups chopped chicken instead of crabmeat for Chicken Caesar

Pasta Salad.




1 tsp. almond extract

1 large peach

3 bananas

2 cup milk

2 cup ice cubes

1/4 cup sugar

Combine all ingredients in blender until smooth. Add more ice if

desired. Serve immediately.


1/2 cup olive oil

1/3 cup fresh lime juice

1/3 cup finely chopped cilantro

2 garlic cloves, minced

1 Tbsp. hot sauce

1 tsp. ground cumin

1 tsp. salt

6 oz. bow-tie pasta, cooked, rinsed, drained

16 oz. canned black beans, rinsed, drained

1 pint grape tomatoes, halved

3/4 cup chopped red onion

1 avocado, peeled, cubed

1 cup cooked corn kernels

Tortilla chips

Whisk the oil in a small bowl with oil, juice, cilantro, garlic, hot sauce, cumin and salt. In a large bowl, combine pasta, beans, tomatoes, onion, avocado and corn. Toss with dressing; garnish with chips.




6 Tbsp. olive oil

1/2 cup Prosciutto, chopped

10 oz. fresh spinach

2 1/2 cups mushrooms, sliced

1/2 cup walnuts, chopped

1/2 cup BelGioioso Romano cheese, freshly grated

2 Tbsp. garlic, minced

6 Tbsp. dry white wine

6 Tbsp. fresh lemon juice

2 Tbsp. sugar

Heat oil in a heavy skillet over medium heat. Add Prosciutto and garlic. Sauté 3 minutes. Add wine, lemon juice and sugar. Simmer 5 minutes. Place into bowl and cool. Season to taste with salt and pepper. Combine spinach, mushrooms, walnuts and cheese in large bowl. Toss with enough dressing to season to taste. Serves 4 people.


6 medium tomatoes or approx. 20 cherry tomatoes

1 pound deli chicken salad

1/4 cup bottled ranch dressing

1 ripe avocado diced into 1/4 inch cubes (omit for cherry tomatoes)

1 tsp celery salt

1 tsp (or more!) coarsely ground black pepper

In a bowl mix chicken salad, ranch dressing, celery salt and black pepper

until blended. Add ranch dressing slowly, some deli salads are "runnier. than others; you will want to keep it fairly firm. Add avocado cubes last to avoid mashing.

Cut cores out of tomatoes and hollow out most of the tomato insides. If you

have time, a few hours up to the night before, lightly salt and refrigerate

upside down in a colander, this draws out the excess water. Spoon the salad

mixture into the tomatoes, heaping it up a little and top with a little parsley sprig. The cherry tomatoes make nice appetizers, the larger tomatoes good single serving salads.


2 honeydews melons

1 fresh pineapple

1 lb. seedless green grapes

1/4 cup honey

1/2 cup white wine

2 Tbsp. fresh lime juice

1 tsp. finely chopped mint (opt)

Cut pineapple into cubes. Cut melon into balls or cubes, reserving one melon shell. Pick through the grapes, removing stems and bruised ones. Combine fruits in large bowl, combine remaining ingredients and pour over fruit. Gently stir. Marinate several hours. Just before serving, take the melon shell from the refrigerator, take a thin slice from bottom, so it will stand, pour fruit into shell to serve. Serves about 6-8.


10 3/4 ounces Chicken Broth -- (1 can)

2 1/2 tablespoons Flour

1 1/2 cups Pork center loin chops -- cubed

1/8 teaspoon Black Pepper -- freshly ground

1 cup Sweet Potatoes -- cubed, baked

1/4 cup Onion -- chopped

1 cup Peas, frozen -- thawed

2 cans Biscuit Dough, low-fat -- uncooked

Thicken broth with flour. Mix all ingredients, except biscuits, and place in casserole dish. Bake at 400 degrees F. for 20 minutes. Slice biscuits in half and flatten with hand. Remove casserole from oven and top with biscuits; return to oven and bake until biscuits are brown, about 15 minutes.


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

1/4 cup (60 ml) fresh lime juice

2 Tbsp (30 ml) chopped fresh tarragon, or 2 tsp (10 ml) dried

1 Tbsp (15 ml) chopped fresh thyme or 1 tsp (5 ml) dried

Salt and freshly ground pepper to taste

4-6 skinless boneless chicken breast halves

Whisk together the oil, lime juice, herbs, salt, and pepper and combine with the chicken breasts in a bowl or plastic bag. Marinate at room temperature for 20 to 30 minutes. Transfer the chicken to a broiler pan or baking sheet and discard the marinade. Broil under a preheated broiler just until cooked through, about 3 minutes per side. Serves 4 to 6. Bon appetit from the Chef at World Wide Recipes





4 6oz. Chicken breasts, cleaned, seasoned, grilled and chopped

1 cup mayonnaise

1 celery rib, diced fine

1 small bunch red seedless grapes, sliced in half

4oz. walnuts, chopped

2 Tbsp. pesto

Salt and fresh ground pepper to taste

When chicken is cool, put in a robot coupe or food processor to roughly shred. Add remaining ingredients, mix well and refrigerate. This salad goes well with mixed greens or as stuffing for tomatoes.



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