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).



































































4 servings

3 cups heavy cream

1 pound fettuccine

1 tablespoon butter

4 cups cut asparagus, blanched

4 cups sliced mushrooms

4 tablespoons chopped fresh garlic

1/2 cup grated Parmesan cheese

Salt and pepper

Parmesan cheese for garnish

Place cream in a saucepan and bring to a boil, reduce until thickened.

Bring water to boil for fettuccine, add fettuccine and cook until it tests done.

While the cream is reducing and the pasta is cooking, heat butter in a sauté pan. Sauté asparagus and mushrooms until hot. Add garlic.

Drain pasta and place in the saucepan of reduced cream. Add Parmesan cheese and season with salt and pepper. Remove pasta to a serving dish and place sautéed asparagus, mushrooms and garlic on top.

Dust with more Parmesan cheese, salt and pepper.


1 1/2 Cups skim milk

1 Package sugar free instant vanilla pudding mix -- 4 serving size

1 Teaspoon vanilla

1 Cup non fat dairy sour cream

4 Ounces reduced calorie frozen whipped dessert topping - thawed

1 Teaspoon orange peel -- finely shredded

7 Cups angel food cake (about 1/2 of an 8" purchased cake) -- 1" cubes

3 Cups strawberries - sliced

1 Cup strawberries - sliced (for topping)

In a large mixing bowl, combine milk, pudding mix and vanilla. Beat with an

electric mixer on low speed till just combined. Beat on medium speed for about 2 minutes more or till well mixed. Fold in the sour cream, dessert topping and orange peel. In a 8x8x2-inch baking dish or individual dessert dishes, layer half the cake cubes, half the 3 cups strawberries and half the pudding mixture. Repeat layers. Chill the dessert for at least 4 hours or overnight. Just before

serving, top with the remaining 1 cup of sliced strawberries.

NOTES : You can't have a potluck or family get-together without at least one

of these layered desserts. Sugar-free pudding mix, non-fat sour cream and

reduced-calorie frozen whipped dessert topping shave the fat and calories

from this make-ahead confection. It's high in Vitamin C. Ann M. Cychosz

of Manchester, Missouri (near St. Louis), sent us the original dessert recipe.

Source: "Midwest Living Magazine"


1 1/2 cups Flour

1/2 cup Sugar

1 teaspoon Baking Soda

1 teaspoon Salt

1 teaspoon Cinnamon

3 cups Apples -- shredded

2 1/2 cups Low-Fat Sour Cream

2 Eggs -- slightly beaten

2 teaspoons Vanilla

In a large bowl, combine flour, sugar, baking soda, salt and cinnamon. In medium bowl, combine apples, sour cream, egg and vanilla, then mix well.

Add apple mixture to dry ingredients and stir until just blended. Lightly grease griddle or large skillet, then heat over medium heat. For each pancake, pour 1/4 cup batter onto griddle and flatten slightly. Cook until bubbles form and tops look dry. Turn pancake and cook until golden brown on bottoms. rf4rp


Makes 1 to 2 servings


1 6-ounce container or 1 generous cup blueberries (or use combination of

blueberries and raspberries or blackberries)

1 6- or 8-ounce container nonfat or low-fat lemon yogurt

1/4 cup orange juice

1/2 cup fruit sorbet, such as boysenberry or lemon; or citrus-flavored frozen

yogurt, ice cream or sherbet, slightly softened

1/2 to 3/4 cup cracked ice

In blender, puree berries with yogurt and juice. Add sorbet; blend. Add cracked ice a little at a time; blend. Pour into tall glasses.


Easy Rules of Thumb; More Solutions by Annie Berthold-Bond, Care2.com Producer, Green Living Channels. "My friend Deb has been baking without fat for years, and her recipes are truly delicious. Even while the debate about high carbohydrate versus low carbohydrate rages, most agree that lowering your saturated fat intake is best for your health."

Simple Solution:

"The National Cholesterol Education Program recommends a diet with no more than 30 percent fat, of which no more than 10 percent comes from saturated fat. Saturated fat is found mainly in animal products, but also in coconuts and palm oils. Try Deb's really good "rules of thumb" for baking with less fat! I love the simplicity of them." www.care2.com


* Simply substitute the same amount of applesauce as the recipe calls for butter. In other words, if the recipe calls for one stick of butter (1/2 cup) substitute 1/2 cup of applesauce.

* Some recipes are better if you just substitute half of the butter with applesauce.

* Other fruit purees such as that made of prunes also work. You can buy fruit purees for just such a purpose, although they are rarely made of pure fruit.

* When substituting thick fruit purees, such as those made with prunes, replace one stick of butter with 1/3 cup of puree.

Disclaimer: Care2.com does not warrant and shall have no liability for information provided in this newsletter or on Care2.com. Each individual person, fabric, or material may react differently to a particular suggested use. It is recommended that before you begin to use any formula, you read the directions carefully and test it first. Should you have any health care-related questions or concerns, please call or see your physician or other health care provider.


Makes 2 smoothies (about 3 cups)

If you use ice, first check the blender manual to see if it is capable of handling cracked ice; some do, some don't. Don't use your food processor. If you don't have cracked ice on hand, place ice cubes in heavy-duty freezer plastic bag, cover with terrycloth kitchen towel and use smooth side of a meat tenderizer to smash cubes.

Half of a 1-pint container of berries or one 6-ounce container (1 generous cup;

see note)

1 6- or 8-ounce container nonfat or low-fat fruit-flavored yogurt (mix or match,

such as same type of berry, or contrast with lemon or orange, for instance)

1/4 to 1/2 cup orange juice, milk, nonfat or regular half-and-half (juice gives more

tang, milk or half-and-half gives creamier texture)

1/2 cup fat-free berry sorbet, slightly softened (see note)

1/2 to 1 cup cracked ice (optional; see note)

Squeeze of lemon or lime (optional)

Honey (optional)

In blender, puree fruit with yogurt and liquid. Add sorbet and blend again.

Taste to see if it needs a zip of citrus -- a squeeze of lemon or lime juice. If you want to make the smoothie sweeter (rather doubtful), add a bit of honey, which will dissolve better than sugar.

Add ice a little at a time, and blend after each addition, until ice is finely crushed.

Pour into tall glasses.

Note: Any berry will do. Use red or black raspberries, blackberries (including Marionberries), loganberries, boysenberries, strawberries or blueberries.

Note: Especially good are Dreyer's Whole Fruit Sorbets, which are nonfat and intensely flavored, particularly the boysenberry.

Note: Without the ice the smoothies will be thicker, but not as icy and cooling, even if you start with cold ingredients. Another alternative is to freeze the pureed berries in ice cube trays. Each cube equals about 2 tablespoons; half a 14-cube tray (7 cubes) will be a generous cup of fruit. Then skip the ice.




Makes 6 servings Dressing:

1/2 cup light sour cream

1/2 cup reduced-fat mayonnaise

3 tablespoons Major Grey's Chutney

Juice of 1 lemon

3 cups cooked pasta, such as orecchiette, corkscrew or penne

3 cups cooked cubed chicken

1/2 cup chopped green onions

1/2 cup sliced celery

1 cup pitted and sliced dates

2 cups fresh or canned pineapple chunks, drained

1/2 cup toasted almonds, chopped (see note)

1 11-ounce can mandarin oranges, drained

1/2 cup golden raisins

Mix sour cream, mayonnaise, chutney and lemon juice in a large bowl. Add pasta, chicken, green onions, celery, dates, pineapple, almonds, oranges and raisins, and toss gently. If you wish, chill up to an hour before serving.

Note: To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them. -- Adapted from Trader Joe's


6 sundaes

Butterscotch sauce:

1 stick ( 1/2 cup) unsalted butter

1 1/4 cups packed brown sugar

3/4 cup each: light corn syrup, whipping cream

2 teaspoons vanilla extract

1 1/4 teaspoons salt

Candied pecans

12 ounces whole pecans

4 tablespoons granulated sugar

4 tablespoons butter, melted

1 teaspoon salt

1 quart premium vanilla ice cream

Whipped cream, optional

Heat oven to 350 degrees.

For sauce: Put butter, brown sugar, corn syrup, cream, vanilla and salt into a heavy-duty saucepan on medium-high heat. Cook, whisking constantly, until it boils. Boil 2 minutes. Cool to room temperature, whisking occasionally so butter does not separate from mixture.

For pecans: Put nuts, granulated sugar, butter and salt into a stainless-steel bowl; toss until thoroughly coated. Place on cookie sheet; bake until golden brown, about 10 minutes. Do not over-bake.

Cool. Scoop ice cream into 6 bowls. Top with about 1/3 cup of the butterscotch sauce, a few candied pecans and whipped cream.


This is simple (three ingredients), easy (5 minutes of your time), delicious

and versatile. Use this flavorful meat in soft tacos, hard tacos, nachos,

burritos, salads, or almost anywhere.

1 packet taco seasoning ( or 4 T. bulk taco seasoning)

1 cup chicken broth,

1 pound boneless skinless chicken breasts

Dissolve taco seasoning into chicken broth. Place chicken breasts in crock pot and pour chicken broth over. Cover and cook on low for 6-8 hours. With two forks, shred the chicken meat into bite-sized pieces. To freeze, place shredded meat into freezer bags with the juices. Press out all the air and seal.


4 six-ounce cocktails

1/2 cup (about 3 ounces) soft chocolate mint candies, such as Junior Mints, plus

additional candies for garnish

1 tablespoon butter

2 cups plus 1 tablespoon vanilla ice cream

1/4 cup plus 2 tablespoons green creme de menthe

1/4 cup white creme de cacao

10 ice cubes

Put 1/2 cup of the candy, butter and 1 tablespoon of the ice cream in microwave-safe bowl; microwave on high until heated through, about 1 minute. Stir until mixture thickens to consistency of a sauce. Set aside.

Combine 2 cups of the ice cream, creme de menthe, creme de cacao and ice cubes in blender; blend until drink is thick and creamy, about 1 minute.

Pour mixture into 4 martini glasses; drizzle chocolate sauce over drink. Garnish with cocktail skewers of candies, if desired.


2 tablespoons chopped onion

1 tablespoon butter or margarine -- melted

1 1/2 tablespoons all-purpose flour

3/4 teaspoon Worcestershire sauce

Dash garlic powder

1 (7 1/2 ounce) can minced clams -- undrained

14 slices bread -- crusts removed

1/2 cup butter or margarine -- melted

Sauté onion in butter until transparent; remove from heat. Stir in flour, Worcestershire sauce, and garlic powder. Gradually stir in clams. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly; let cool.

Flatten bread slices with a rolling pin; spread 1 1/2 teaspoons filling on each slice and roll jellyroll fashion. Cut into thirds and place seam-side down on greased cookie sheets, Brush with melted butter, and bake at 425 degrees F. for 8 to 10 minutes or until lightly browned. Yield: 3 1/2 dozen (2 per serving).

Note: Bread rolls may be prepared a day ahead and refrigerated. At serving time, slice rolls and bake.


Makes 2 servings

Dipping Sauce:

1/3 cup sour cream

1 teaspoon white horseradish

2 tablespoons cocktail sauce


6 ounces raw, peeled and deveined shrimp, minced

1 heaping cup corn kernels (see note)

2 tablespoons minced fresh chives

1 teaspoon minced fresh tarragon

2 eggs, beaten

2 tablespoons all-purpose flour

Salt and black pepper

2 tablespoons butter

To make sauce: In bowl, combine sour cream, horseradish and cocktail sauce. Stir and set aside until ready to serve. Makes about 1/2 cup.

To make cakes: In bowl, stir together shrimp, corn, chives, tarragon, eggs, flour and salt and pepper to taste.

Melt butter in 12-inch skillet. Drop in half the batter by heaping tablespoon to form 4 cakes. Fry 3 to 4 minutes per side or until golden. Repeat with remaining batter. Serve with Dipping Sauce.

Note: Either scrape the kernels off 2 large ears of corn to yield 1 heaping cup corn kernels or use frozen, thawed corn kernels.


Makes enough for two 11-inch crusts

10 tablespoons unsalted butter, at room temperature (1 stick plus 2 tablespoons)

3/4 cup granulated sugar

3 egg yolks

11/2 cups unbleached all-purpose flour

1/2 cup yellow cornmeal

3/4 teaspoon salt

1/2 teaspoon vanilla

Cream the butter and sugar together in a large mixing bowl. Add the egg yolks one at a time, mixing thoroughly after each addition. Sift the flour, cornmeal and salt directly into the mixture.

Divide the dough in half and gather it into 2 balls. Wrap the balls in plastic, press them into disks and refrigerate for at least 30 minutes.

To roll out the dough, first cut four 14-inch-square pieces of parchment paper. Dust a piece of the parchment with flour. Unwrap a disk of dough and place on the floured paper. Dust the top of the dough with flour and cover with another piece of parchment. Roll out the disk into a 13-inch circle, about 1/8 inch thick. If the dough starts to stick to the paper while you are rolling, peel back the paper, dust again with flour and replace the paper. Then flip the whole package over and repeat on the other side. If there is excess flour on the dough when you are done rolling, peel back the paper and brush it off. Chill the sheet of dough for at least a few minutes. Roll out the other disk the same way.

To make an 11-inch tart, generously brush the bottom and sides of an 11-inch tart pan with 2 teaspoons melted butter (so your tart won't stick to the pan). Remove top sheet from of paper from 1 sheet of dough. Invert the dough into the tart pan and peel off the other piece of paper. Press the dough into the corners of the pan, pinching off any dough overhang. Use the dough scraps to patch any cracks. Let the tart shell rest in the freezer for 10 minutes before baking.

To pre-bake the shell, preheat the oven to 350 degrees and transfer the tart shell directly from the freezer to the-oven. Bake about 15 minutes, or until it is slightly golden. Halfway through baking, check the shell and pat down any bubbles that may have appeared. Let cool before filling. From "Chez Panisse Fruit" by Alice Waters



1 pound boneless, skinless chicken breasts, lightly pounded (3 to 4 ounces

meat per person)

Kosher salt

Freshly ground black pepper

8 cloves garlic, smashed

1 cup wild rice blend (or you could use tame rice)

1/4 cup fresh squeezed lemon juice

2 1/4 cups water

10 fresh parsley sprigs

Season the chicken breasts generously with salt and pepper. Place the chicken

breasts in the bottom of a slow cooker. Add the garlic and rice. Add the lemon juice to the water and stir. Pour this mixture over the rice and chicken. Stir once to coat. Place the lid on the slow cooker and set on low for 8 hours. To plate, place a serving of the rice on each plate and top with 1 chicken breast. Garnish with fresh parsley sprigs. Yield: 4 servings


1/4 cup Dijon mustard

2 teaspoons chopped fresh rosemary


1/2 teaspoon dried rosemary leaves -- crushed

1 teaspoon coarsely ground pepper

2 cloves garlic -- finely chopped

1 pound beef boneless top loin steaks (4 steaks) -- about 1 inch thick

Mix mustard, rosemary, pepper and garlic. Cover and let stand 30 minutes.

Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Spread mustard mixture on both sides of beef. Grill beef uncovered 4 to 5 inches from medium heat 1 minute on each side to seal in juices. Cover and grill 8 to 9 minutes longer for medium doneness (160 degrees F), turning once. Yield: 4 servings.




This is the most popular salad I've ever served. It was created quite a few years ago when I was just getting started in the food business. It's still a winner - a little different but not weird - and provides a sweet/tart palate cleanser before dessert.

Makes 6 servings

1 head Boston lettuce, well washed and thoroughly dried

1 bunch arugula, well washed and thoroughly dried

1 red onion, very thinly sliced (I use the 2mm blade in the Cuisinart)

1 pint strawberries, thinly sliced and marinated in 2 tbsp. raspberry vinegar

1 cup of walnuts, toasted


1 tsp. Dijon mustard

1/4 cup raspberry vinegar (some drained from the strawberries)

1/4 cup walnut oil

1/2 cup canola or grapeseed oil

A pinch of sea salt and a few turns of freshly ground pepper

1. Remove pithy bottoms from Boston leaves, and remove woody arugula stems. Drain the strawberries, and put the first five ingredients into a large, shallow bowl (perhaps the one you will bring to the table)

2. In a small bowl, whisk together the mustard and vinegar, then add the walnut oil, whisking all the while. Continue whisking while dribbling in the canola oil, then add the salt and pepper. Taste and correct the seasonings. Toss with the salad just before arranging on individual plates or salad bowls.


Serves 6

For crumble topping:

1 cup all-purpose flour

1/2 cup sugar

1/4 teaspoon nutmeg

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/2 cup brown sugar, tightly packed

1/2 cup (1 stick) butter

For peach filling:

1 1/2 cups of 1/2-inch bread cubes (from 2-3 slices dry or toasted white bread)

4 cups sliced fresh peaches (4 to 6 peaches)

1/4 cup sugar

1 teaspoon grated lemon rind

Juice of 1/2 lemon

1/4 teaspoon salt

Sift together flour, sugar, nutmeg, salt and cinnamon. Add brown sugar. Mix thoroughly. With a pastry blender or fork, cut butter into flour mixture until mixture is like coarse crumbs.

Preheat oven to 350 degrees. Butter bottom and sides of an 8-by-8-by-2-inch baking dish. Spread bread cubes over bottom. Mix remaining ingredients for filling. Spread over bread cubes. Cover fruit with crumble topping. Pat down so topping sticks to fruit. Bake 45 minutes. Serve warm with a pitcher of cream or topped with ice cream.


1(16oz) can whole berry cranberry sauce

1(12oz) frozen cool whip, thawed

1(11oz) can mandarin oranges, drained

1(8oz) can crushed pineapple, drained

1/2 cup chopped pecans

Combine all ingredients in a large bowl. Spoon into muffin pan lined with aluminum foil muffin cups. Cover and store in freezer. To serve: Remove from freezer about 20 minutes before serving and allow to soften.


1 cup Shell Macaroni Pasta

1 cup Coleslaw Dressing

1 cup Mayonnaise

2 cups Sliced Water Chestnuts

1/2 cup Chopped Green Onion

2 cups Tidbit Pineapple - reserve liquid

2 cups Red and/or Green Grapes - halved lengthwise

2 cups Diced Celery

2 cups Diced Apples - toss in pineapple juice, drain

1/2 cup Cashews or Slivered Almonds

Cook and drain pasta. Combine coleslaw dressing & mayonnaise - toss with

pasta and refrigerate. Mix all other ingredients together and add to macaroni just before serving. Toss well. Serves 15.


from Cracker Barrel

1 cup Coca Cola

1/2 cup vegetable oil

1 stick margarine (1/2 cup)

3 Tbsp cocoa

2 cup sugar

2 cup flour

1/2 tsp salt

2 eggs

1/2 cup buttermilk

1 tsp baking soda

1 tsp vanilla

In a sauce pan, bring Coca-Cola, oil, margarine, and cocoa to a boil. Mix the sugar, flour and salt. Pour into the boiling liquid and beat well. Add the eggs, buttermilk, soda, and vanilla and beat well. Pour into a greased and floured sheet cake pan. Bake at 350F for 20-25 minutes.


1/2 cup margarine

3 Tbsp cocoa

6 Tbsp cream or milk

1 tsp vanilla

1/2 to 1 cup chopped pecans

1 lb confectioners sugar

In a saucepan combine the butter, cocoa and milk and heat until the butter melts. Beat in the remaining ingredients and spread on hot cake. Cool and cut.


Makes enough for 2 crusts

2 cups unbleached all-purpose flour

1 teaspoon granulated sugar

1/4 teaspoon salt

12 tablespoons unsalted butter, chilled, cut into 1/2-inch pieces (11/2 sticks)

7 tablespoons ice water

Combine the flour, sugar and salt in a large mixing bowl. Cut 4 tablespoons of the butter into the flour mixture with a pastry blender, mixing until the dough resembles coarse cornmeal. (Butter dispersed throughout the flour in tiny pieces makes the dough tender.) Cut in the remaining 8 tablespoons butter with the pastry blender, just until the biggest pieces of butter are the size of large peas or a little larger. (These bigger pieces of butter make the dough flaky.)

Dribble 7 tablespoons of ice water (that's 1/2 cup less 1 tablespoon) into the flour mixture in several stages, tossing and mixing between additions, until the dough just holds together. Toss the mixture with your hands, letting it fall through your fingers. Do not pinch or squeeze the dough or you will overwork it, making it tough. Keep tossing the mixture until it starts to pull together; it will look rather ropy, with some dry patches. If it looks as if there are more dry patches than ropy parts, add another tablespoon of ice water and toss the mixture until it comes together. Divide the dough in half, firmly shape each half into a ball, and wrap tightly with plastic wrap, pressing down to flatten each ball into a 4-inch disk. Refrigerate for at least 30 minutes before rolling out. (The dough will keep in the freezer for a few weeks; thaw in the refrigerator for 6 to 8 hours.) Use as directed in the accompanying recipe for Upside-Down Pear and Red Wine Tart or another favorite recipe. -- From "Chez Panisse Fruit" by Alice Waters


2-1/2 cups tomato juice

2 tomatoes, peeled and seeded

1/2 cucumber, peeled and seeded

1/3 of a green pepper

2 green onions (scallions)

1 tablespoon wine vinegar

2 teaspoons olive oil

Salt and pepper to taste

Place ingredients except salt and pepper in a blender. Blend until smooth.

Add salt and pepper to taste. Chill before serving.

Garnish: Finely chopped cucumber, tomato, green onion, green pepper,

French bread cubes

Variations: Southwest Gazpacho: Season with chili and cumin; add corn, serve with tortilla chips Servings: 4 (3/4 cup)


4 1/2 ounces ground, skinless, turkey breast

1 apple

1 clove garlic

2 Tbsp. breadcrumbs, low sodium

1 tsp. dried parsley

1/4 tsp. black pepper

1/4 onion, small

1 tsp. Italian seasoning

3 Tbsp. uncooked rice


Cook rice according to recipe directions, omit salt. Chop onion, set aside. Peel and core apple and finely shred. Add apple and onion into large bowl. Mix in ground turkey breast, cooked rice, breadcrumbs, garlic and spices. Form into 1/2 inch patty(s). Coat a non-stick fry pan lightly with cooking spray. Cook patty over medium heat for 3-4 minutes, then flip and cook for 3-4 minutes more, until done. Serve. This looks as though it would make 2 patties.


3 cups Flour

3 1/3 tablespoons Brown Sugar

1 teaspoon Salt

1 teaspoon Garlic Powder

1 teaspoon Parsley -- flakes

1/4 teaspoon Paprika

3 1/4 teaspoons Active Dry Yeast

Place yeast into a small zip baggie and set aside, or set aside a prepackaged envelope of yeast. Mix and place remaining ingredients into a quart sized jar. Lay baggie of yeast on top of mix and apply lid. To make the bagels later, you will need the following additional ingredient:

1 1/8 cups Water

Place all ingredients into bread pan of your bread maker, in the order recommended by manufacturer. Insert the bread pan into the bread maker, and

select "Dough" and loaf size (1 1/2 lb. loaf) Select desired delay option, and press Start.

When dough cycle has completed, remove dough from bread maker, and set aside two 1/4 inch balls of dough. You will use these later to determine if it is

time to boil your bagels. If the dough pops to the top of the boiling water right away, you are ready!

Place dough on a floured surface and divide into 8 equal portions. Form balls, and gently press your thumb through the middle of each ball, and slowly stretch dough into a bagel shape. Leave bagels to rise on same floured surface, lightly covered with a towel.

While bagels are rising, bring 3 quarts of water to a rolling boil. Add 1 Tbsp. sugar to boiling water and stir to dissolve sugar. Drop first dough ball (you set these aside earlier) into boiling water, using a slotted spoon. When dough balls pass the test, you are ready to boil your bagels by dropping them carefully into the boiling water, 2 or 3 at a time. Boil on each side for 1 1/2 minutes, then remove from water and cool on a wire cooling rack for 1 minute.

Brush each bagel with an egg wash (1 egg + 1 Tbsp. water) and sprinkle with

sesame or poppy seeds if desired. (Non stick cooking spray may be substituted for egg wash). Bake at 400 degrees F on baking sheet which has been sprinkled with cornmeal (can use greased baking sheet), for 12 - 15 minutes or until golden brown. Variation: Try sprinkling with Parmesan cheese and garlic bread seasoning for a more pronounced Italian flavor. rf4rp

Copyright: "(C)2001-2002, Kaylin White/Real Food for Real People"


1 wheel (about 18 ounces, 500 g) ripe Brie cheese

2 large shallots, finely chopped

1 Tbsp (15 ml) chopped fresh chives

1 Tbsp (15 ml) chopped fresh tarragon

1 Tbsp (15 ml) dry white wine or vermouth

Freshly ground pepper to taste

1 sheet (about 9 ounces, 250 g) frozen puff pastry, thawed

1 egg, beaten

Cut off and discard the top rind of the Brie. Combine the shallots, herbs, wine, and pepper in a small bowl and press firmly over the top of the cheese. Roll out the pastry dough on a lightly floured surface to make a 10-inch (25 cm) square. Place the pastry over the cheese and fold it under the cheese to enclose it completely. Turn the cheese over and press the pastry seams together. Turn right side up and brush with the beaten egg. Bake in a preheated 400F (200C) oven until golden brown, about 20 minutes. Serve warm or at room temperature. Serves 6 to 8. Bon appetit from the Chef at World Wide Recipes


From the Kerr Kitchen cookbook 1990 edition

1 pound pearl onions, peeled

1 pound cauliflower flowerets

1 pound carrots, sliced (baby carrots are fine)

1 pound green bell peppers, sliced

1 pound red bell peppers, sliced (or 1/2 pound each of red, green, yellow and

orange for added color)

8 cloves garlic

8 Jalapeno peppers

5 cups of vinegar (labeled 5% acidity)

1 3/4 c sugar

1 1/2 c water

1/4 c pickling salt

1/4 c mustard seed

Place one clove garlic and 1 pepper in each hot wide mouth pint jar. Put onions and cauliflower in metal strainer or wire basket. Lower into a large pan of briskly boiling water. When water returns t a boil, remove strainer from water and fill jars with onions and cauliflower. When water returns to boil, repeat with carrots and peppers, leave 1/2 inch head space in each jar.

Combine the vinegar, sugar, water pickling salt and mustard seed in a 3-4 quart pan over medium heat. Bring to boil. Remove from heat and immediately pour over veggies in the jars, leaving 1/2 inch head space. Carefully run a nonmetallic utensil down inside of jars to remove trapped air bubbles. Wipe jar top and threads clean. Place hot lids and screw bands on firmly. Process in boiling water canner for 10 minutes. Yield: 8 pints


(makes 4 cups)

1 cup sugar

2 cups chopped tomatoes (about 3 medium)

1 1/2 cups tomatillos, husk removed and chopped (about 6)

1 1/2 cups onion, chopped

2 cups cider vinegar

1 cup water

1 cup golden raisins

1/2 cup fresh cilantro, chopped

1/2 cup canned green chilies, seeded and chopped

1/4 cup fresh or canned jalapeno peppers, seeded and chopped

1 teaspoon ground cumin

In a large non-reactive saucepan, combine all ingredients. Simmer, uncovered, over low heat for 3 hours. Cool to room temperature. Refrigerate in a tightly covered container. Will keep for months in the refrigerator. Use as a condiment for meats or as a dressing for pasta salads.


5 pounds Flour

1/2 cup Accent(r) seasoning mix

3 tablespoons Oregano

1 tablespoon Thyme

1 tablespoon Cumin

1 cup Salt

1 tablespoon Paprika

1 tablespoon Cayenne

Mix dry ingredients together. Store in airtight container. (This makes a big mix.)

To use:

Put desired amount of the dry mix into a bag or bowl (1 - 2 Tbsp. per chicken piece). In a separate bowl, beat 2 eggs & 1/3 cup milk together for each 1 cup of dry mix used. Dip chicken pieces in wet mixture, then in dry. For extra crispiness coat again. Deep fry in shortening or in vegetable oil until juices run clear and chicken is no longer pink.

Notes: Do NOT put any unused dry mixture back in the container after dipping chicken pieces into it. It MUST be discarded. For this reason, never dip your chicken right into the storage container of dry mix. Yield: "16 cups"



1 med zucchini, seeded and chopped (or 1 Cup chopped steamed broccoli)

1/2 cup low-sodium chicken broth

1/4 cup water

1T chopped mint

1T grated lemon peel

1/2 tsp grated fresh ginger or 1/4 tsp ground ginger

2 oz uncooked couscous

1/4 cup cooked shredded chicken breast

Combine the veggie, broth, water mint, lemon peel and ginger in a small

saucepan and bring to a boil. Stir in the couscous; remove the pan from heat. Let stand covered for 5 minutes. Fluff couscous with a fork and toss with chicken.


3 cups uncooked ziti pasta (10 1/2 ounces)

2 tablespoons olive or vegetable oil

4 medium onions -- cut into 1/4-inch slices (2 cups)

1/2 cup beef broth

1/4 cup dry red wine (or additional 1/4 cup broth)

1 tablespoon chopped fresh basil leaves


1 teaspoon dried basil leaves

1 tablespoon chopped fresh oregano leaves


1 teaspoon dried oregano leaves

1 (8-ounce) can tomato sauce

Cook and drain pasta as directed on package-except omit salt. While

pasta is cooking, heat oil in 3-quart nonstick saucepan over medium

heat. Cook onions in oil 8 to 10 minutes, stirring occasionally, until


Stir in remaining ingredients; cook until hot. Serve over pasta.

Sprinkle with additional oregano if desired. Yield: 6 servings.


Cajun Veggie Burgers

This recipe is from "Meatless Burgers," by Louise Hagler from Chet Day's Site

2 cups cooked red beans

1 cup chopped celery

3/4 cup brown rice flour

1/2 cup chopped onion

1/4 cup chopped fresh parsley

1 medium green pepper, chopped

2 cloves garlic, pressed

2 teaspoons salt

1 teaspoon thyme

1/2 teaspoon oregano

1/4 teaspoon black pepper

1/8 teaspoon dry mustard

1/8 teaspoon cayenne pepper

Preheat the oven to 350 degrees F. With a spoon or your hands, mix all the

ingredients together until well blended, and form into burgers. Arrange the

burgers on an oiled baking sheet, and bake for 15 minutes on each side until

browned. Yield 8 burgers

Oatmeal Burgers Deluxe

Adapted from Cooking with the Right Side of the Brain

1 cup oatmeal

3/4 cup grated sharp cheddar cheese

1/4 cup sesame seeds

1 small onion, chopped

3 cloves garlic

1/2 teaspoon sage

2 tablespoons tamari

3 eggs

Put eggs, onion, garlic, tamari, sage and grated or chopped cheese in

blender. Blend until pretty smooth. Pour over oatmeal in a bowl. Mix with

hands until thoroughly mixed. Heat a little oil in a heavy skillet and drop

oat mixture into skillet to make 4 to 6 patties. Fry gently over medium heat

until brown on the bottom, then turn over to brown the other side. They will

hold together when they cook. Serve on buns with lettuce, tomato, pickle,




Garden burgers (Top Secret Recipes Lite by Todd Wilbur)

2 tablespoons bulgur

1 lb mushrooms, quartered (4 cups steamed)

1 cup diced onion (1/2 cup steamed)

1/2 cup rolled oats

2/3 cup brown rice

1/2 cup shredded low fat mozzarella cheese

2 tablespoons shredded low fat cheddar cheese

2 tablespoons low fat cottage cheese

1/2 tsp. salt

1/2 tsp. garlic powder

dash pepper

2 tb cornstarch

olive oil cooking spray

1.Add 1/4 cup boiling water to the bulgur in a small bowl and let sit for

about 1 hr. Steam the mushrooms for 10 minutes or until tender; then remove

them from steamer; and replace with onion. Steam onions for 10 minutes or

until pieces are translucent. Keep these separate and set aside.

2.Add 1/2 cup of water to the oats and let them soak for 10 minutes, until

soft. Drain any excess water from bulgur and oats, the combine grains with

mushrooms, rice, cheeses, and spices in blender or food processor and pulse

4 or 5 times until ingredients are chopped fine, but not pureed.

3.Pour mixture into a bowl with the onion and cornstarch, and mix well.

Preheat oven to 300 degrees and set a large skillet over medium/low heat.

Spray the skillet with spray. Measure 1/2 cup at a time of the mixture into

the pan and shape with a spoon into a 3 3/4 inch patty that is approximately

1/2 inch thick.

4.Cook the patties in batches for 2 to 4 minutes per side, or until light

brown on the surface. When all of the patties have been cooked in skillet,

arrange them on a lightly sprayed cooking sheet and bake for 20 to 25

minutes in the oven. Be sure to turn them over halfway through the cooking

time. Freeze when they have cooled.

To serve: Can be reheated in pan; grilled or microwaved for 30 to 35 seconds

and then toasted. Makes 6 patties www.topsecretrecipes.com

Black Bean Cutlets

1 can (15 oz, 540 mL) black beans (or kidney or pinto, if you prefer)

1 carrot, washed but not peeled

1/5th of an onion

1 clove garlic

soy sauce

salt, pepper, paprika, cumin, to taste

1-2 slices of bread or something bready like pita

curry powder

1. Blend beans, carrot, onion, garlic, salt/pepper/paprika/cumin, and a splash of soy sauce until it's mushy but not smooth. Remove from blender. Clean blender.

2. Blend bread and curry powder until you have about a cup of fine bread crumbs, all "turmericky".

3. By hand, mix all the stuff together. Form into patties and fry in hot oil until browned and crispy. Don't worry if they fall apart, they're still delicious. They're not spicy, they're very tasty and filling. If you make too much to eat at once, the uncooked mix can be stored in the fridge for about a week with no worries.


1/2 medium onion, chopped

1 Tbsp oil

1 can diced tomatoes, undrained

1 can pinto beans with pork, undrained

1 can diced chilies, drained

3/4 cup rice

1 cup water

1 Tbsp chili powder

8oz - 1 lb smoked sausage, chopped into bite sized pieces

1 1/2 cups grated cheddar cheese

Fry onion in oil until it is softened but not browned. Add next 6 ingredients and bring to a boil. Cover the skillet and reduce heat to simmer. Simmer for 25 minutes or until rice is tender. Add smoked sausage, cover and simmer 5 minutes. Sprinkle cheese over mixture in skillet, cover and cook until cheese melts, about 2 minutes. Serves 4. (If you prefer it hotter, don't drain chilies and add more chili powder.)


Eggs in Tortillas

1 or 2 eggs, beaten

Flour tortilla

Optional: grated cheese

chopped onion

sliced mushrooms

crumbled bacon

sliced hot dog

minced ham

In a small skillet put 1 or 2 beaten eggs (depends on size of tortilla), top

with cheese, chopped onion, sliced mushrooms, crumbled bacon, sliced hot

dog, or anything else your family likes in its eggs. Cook over medium low

heat until edges are set but middle is still soft. Lay a tortilla over the

eggs and push down so that the egg will stick to the tortilla. Cook a little

longer and flip out on a plate. Fold in longest end and roll up.


2 flour tortilla

grated cheese

diced green chilies, optional

Lightly butter a preheated skillet big enough to take the tortilla. Put chopped green chilies and cheese not too thickly over the bottom tortilla. Top with the other one. Place in skillet and watch carefully so that bottom does not burn. Flip and toast the other tortilla. Cut in wedges. Serve as an appetizer, snack or meal.

Mexican Egg Rolls

1/2 lb lean ground hamburger, sautéed and drained

1/2 medium cabbage, shredded

1/2 tsp ground cumin

1/2 tsp oregano

1/4 tsp chili powder

warmed tortillas

Sauté hamburger, drain and set aside. In same skillet, stir fry cabbage until limp. Add spices to taste and hamburger. Mix well. In another skillet, heat a small amount of oil. Depending on size of tortillas, place 1/3 cup or more of filling on tortilla, fold in ends and roll up. Brown gently in hot oil. Drain and serve hot.



This is not exactly a classic recipe but it started there.

1 Pkg Taco seasoning

3/4 to 1 lb lean ground hamburger

1 can refried beans

chopped tomatoes

shredded lettuce

minced onion

diced green chilies

shredded cheese

diced avocado or guacamole


Cook hamburger and Taco Seasoning according to package directions. Heat

refried beans. Shred cheese, chop vegetables, open small can of diced green

chilies. Put a thin layer of beans down center of tortilla, leaving a space

at one end to fold up. Top with grated cheese, taco meat, vegetables as

desired. Fold in end, roll up and heat in microwave 30-60 seconds.

Serve with salsa, if you like.

Chicken Burritos

Same as regular burritos but substitute chicken and Chicken Taco Seasoning. Follow directions on package. Heat refried beans. Shred cheese, chop vegetables, open small can of diced green chilies. Put a thin layer of beans down center of tortilla, leaving a space at one end to fold up. Top with grated cheese, taco meat, vegetables as desired. Fold in end, roll up and heat in microwave 30-60 seconds. Serve with salsa, if you like. (same as burrito above)


1 pkg Jiffy Corn Muffin Mix

1 cup grated cheddar cheese

1/2 cup salad oil

1 can cream style corn

1 cup sour cream

2 eggs

2 Tbsp chopped jalapenos (or more if you like it hotter)

Preheat oven to 400 degrees. Spray 12-muffin with Pam. In large mixing bowl, combine cornmeal, cheese. In medium bowl combine remaining ingredients; add to try ingredients and stir just until moistened.

Spoon evenly into muffin pans. Bake 20 minutes until golden brown and

toothpick inserted in center comes out clean. Makes 123 muffins


5 tsp. onion powder

1 tbsp. garlic powder

1 tbsp. paprika

1 tbsp. dry mustard

1 tsp. dried thyme

1/2 tsp. pepper

1/2 tsp. celery seed

Combine all ingredients in small jar with shaker to. Use for seasoning broiled fish, poultry, cooked vegetables, soups, stews. Place it on the table for individual use. Yields:1/3 cup. From: "Knopp Family Favorite Recipes"



2/3 cup oats

2/3 cup light corn syrup

2 eggs, beaten

1 tsp. vanilla

2/3 cup granulated sugar

l/2 cup melted butter, cooled

1 unbaked 9 inch pie shell


Preheat oven to 350 degrees. Combine oats, corn syrup, eggs, vanilla, sugar and butter in a bowl, mix well. Pour into pie shell. Bake for 1 hour.


This tastes just like pecan pie. So would be great for someone who likes pecan pie but cannot eat nuts.


Makes one 11-inch tart

Cornmeal Dough (recipe is in this collection)

1 tablespoon cornmeal

4 medium peaches, peeled, pitted and sliced (about 11/2 pounds; see note)

2 cups fresh blackberries

3 tablespoons raw sugar, plus extra for sprinkling (divided)

1 egg yolk

2 tablespoons milk

Prepare dough and bake tart shell according to directions. Roll remaining ball into 13-inch circle and refrigerate.

Preheat oven to 400 degrees.

Sprinkle the bottom of the pre-baked tart shell with 1 tablespoon cornmeal. Arrange the sliced peaches evenly in the tart shell. Scatter the blackberries over the peaches. Sprinkle the fruit with 3 tablespoons sugar.

Remove the circle of unbaked cornmeal dough from the refrigerator. Peel off the top sheet of parchment paper and invert the dough onto the fruit. Remove the other piece of parchment and let the dough settle over the fruit. Gently seal the tart by pressing around the outside edge of the dough. Cut several vent holes in the crust.

Make an egg wash by mixing the egg yolk and milk and brush the top of the tart with it. Sprinkle with sugar. Bake in the top third of the oven for 45 to 50 minutes, until the top is golden brown. Let cool 10 minutes and serve warm with ice cream or creme frache.

Note: To peel peaches, submerge them in boiling for 30 to 60 seconds and then into cold water for 20 seconds. Skin should slip right off. -- Adapted from "Chez Panisse Fruit" by Alice Waters


Makes 8 to 10 servings

10 ripe peaches (preferably white), peeled and sliced (see note)

1/2 cup powdered sugar

Juice of 2 oranges (2/3 cup)

Juice of 2 lemons (1/3 to 1/2 cup)

2 cups prosecco wine

30 fresh mint leaves, torn into pieces (divided)

1 pint blueberries

Mix the sliced peaches with the sugar in a large bowl. Mix orange and lemon juice with the prosecco, and pour over the peaches. Add half the mint leaves and allow to marinate in the refrigerator for 20 minutes. Stir in the blueberries and garnish with the remaining mint.

Note: To peel peaches, submerge them in boiling for 30 to 60 seconds and then into cold water for 20 seconds. Skin should slip right off.


5 Tbsp. unsalted butter

2 Tbsp. minced garlic

1 cup polenta, coarse ground

1 1/2 tsp. salt

1 tsp. freshly ground black pepper

3 eggs, separated

2 cups milk

1/2 cup half and half

1 cup roasted red peppers, minced (roast yourself or you can buy them in a jar)

Olive oil

In a small skillet over moderately low heat, melt 2 tablespoons of the butter. Add garlic and sauté until fragrant. Remove from heat. Combine polenta, salt and pepper in a bowl and set aside.

Put egg yolks, milk and half and half in a saucepan and whisk well. Bring to

a boil whisking constantly. Add polenta mixture gradually, then add garlic

and red peppers. Cook 2 minutes, stirring constantly with a wooden spoon.

Add the remaining butter and cook an additional 2 minutes.

Preheat oven to 375 degrees. Brush an 8 cup soufflé dish or casserole with

olive oil. Place dish in oven 5 minutes to warm it. Beat egg whites with a pinch of salt until stiff peaks form. Gently fold whites into thickened polenta mixture. Pour mixture into hot soufflé dish. Bake until puffed and golden; about 30 minutes. Serve immediately. Serves 8


Makes 2 servings

8 small new red potatoes


1 cup 1-inch pieces fresh green beans

1 tablespoon plus 1 teaspoon olive oil

2 teaspoons red wine vinegar

1 teaspoon prepared coarse mustard

1/2 teaspoon black pepper

2 tablespoons sliced almonds (optional)

Place potatoes and 1 teaspoon salt in small pan with water to cover. Bring to boil. Cook on medium Heat for 20 minutes. Add green beans and cook another 10 minutes or until both vegetables are tender. Drain well.

Quarter potatoes, but don't peel. Place in salad bowl along with green beans.

In cup, stir together oil, vinegar, mustard, pepper and salt to taste. Pour over salad and toss well. Sprinkle with almonds.


1 pkg. active dry yeast

1 1/2 cups warm water (105-115)

2/3 cup sugar

1 1/2 teaspoons salt

2/3 cup shortening

2 eggs

1 cup lukewarm mashed potatoes

7-7 1/2 cups all-purpose flour*

Dissolve yeast in warm water. Stir in sugar, salt, shortening, eggs, potatoes and 4 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured board; kneed until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover bowl tightly; refrigerate at least 8 hours or until ready to use. (Dough can be kept up to 5 days in refrigerator at 45 degrees or below. Keep covered.) Punch down dough; divide into 4 parts. Use 1/4 of dough in each of the Variations. Let rise 1 1/2 hours before baking. Heat oven to 400 degree. Bake rolls 15 to 25 minutes. * If using self-rising flour, omit salt.


Makes about 2 cups

2 cups granulated sugar

1/2 cup cold water

2 cups fresh or frozen raspberries

1/2 teaspoon vanilla or almond extract

Combine sugar and water in saucepan. Bring to boil; add raspberries. Boil 3 minutes, then remove from heat. Add vanilla.

Line a strainer with cheesecloth, setting it over a bowl. Let mixture drain 2 hours. Discard seeds and pulp, and return liquid to saucepan. Boil about 12 minutes, reducing syrup by half the original volume. Skim off foam.

Serve warm over French vanilla ice cream, or store covered in refrigerator for up to 30 days to use over cakes, fresh fruit and waffles.



1 cup butter or margarine, softened

1 cup sugar

2 eggs

1 1/2 teaspoons vanilla

3 cups all-purpose flour

1 teaspoon salt

1/2 teaspoon soda

1/2 cup finely chopped nuts

Mix thoroughly butter, sugar, eggs and vanilla. Stir in flour, salt, soda and nuts. Divide dough into 3 equal parts; shape each part into roll, 1 1/2 inches in diameter and about 7 inches long. Wrap; chill at least 4 hours.

Heat oven to 400 degrees. Cut rolls into 1/8 inch slices. Place 1 inch apart on ungreased baking sheet. Bake 8-10 minutes or until light brown. Immediately remove from baking sheet. Yield: About 7 dozen cookies



1 package active dry yeast

1 1/2 cups warm water (105 to 115 degrees)

1 cup unseasoned lukewarm mashed potatoes

2/3 cup sugar

2/3 cup shortening

2 eggs

1 1/2 teaspoons salt

6 to 7 cups flour (if using self rising flour, omit salt)


Dissolve yeast in warm water in large bowl. Stir in potatoes, sugar, shortening, eggs, salt and 3 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover bowl tightly; refrigerate at lest 8 hours but no longer than 5 days.

Punch down dough; divide into 4 equal parts. Use 1/4 of the dough for any

Dinner Roll recipe (below) unless otherwise noted.

BRAN REFRIGERATOR ROLL DOUGH: Increase water to 2 cups; pour 1/2 cup over 3/4 cup whole bran cereal. Let stand 1 minute; stir in with remaining water.

WHOLE WHEAT REFRIGERATOR ROLL DOUGH: Substitute 3 to 4 cups whole wheat flour for the second addition of all-purpose flour.

Dinner Rolls : Brown and serve rolls: Shape refrigerator roll dough (above)

as directed in any roll recipe below. Let rise 1 hour. Heat oven to 275. Bake 20 minutes (do not allow to brown). Remove from pans; cool to room temperature. Wrap in aluminum foil. Store in refrigerator no longer than 8 days or freeze no longer than 2 months. At serving time, heat oven to 400. Bake until brown, 8 to 12 minutes.

Casseroles: Shape 1/4 of refrigerator roll dough into 1 inch balls. Place in lightly greased round layer pan, 9 x 1 1/2 inches. Brush with margarine or butter, softened. Let rise 1 hour. Heat oven to 400, bake until golden brown, about 15 minutes. 3 dozen rolls.

Cloverleaf Rolls: Shape 1/4 of refrigerator roll dough into 1 inch balls. Place 3 balls in each greased medium muffin cup, 2 1/2 x 1 /14 inches. Brush with margarine or butter, softened. Let rise 1 hour. Heat oven to 400. Bake until golden brown, 15 to 20 minutes. 1 dozen rolls

Crescent Rolls: Roll 1/4 of refrigerator roll dough into 12 inch circle on floured surface. Spread with margarine, softened. Cut into 16 wedges. Roll up tightly, beginning at rounded edges, stretching dough as it is rolled. Place rolls with points underneath on greased cookie sheet; curve slightly. Brush with butter, softened. Let rise 1 hour. Heat oven to 400. Bake 15 minutes. 16 rolls.

Fan Tans: roll 1/4 of refrigerator roll dough into rectangle, 13 x 9 inches, on well-floured surface. Spread with 2 to 3 tablespoons margarine or butter, softened. Cut lengthwise into 6 strips, each about 1 1/2 inches wide. Stack strips evenly; cut into 12 pieces, each about 1 inch wide. Place cut sides downs in greased medium muffin cups, 2 1/2 x 1 1/4 inches. Brush with margarine or butter, softened. Let rise 1 hour. Heat oven, to 400. Bake until golden brown, 15 to 20 minutes. 8 to 10 rolls.

Pan Biscuits: Use half of refrigerator roll dough. Roll dough into rectangle, 13 x 9 inches, on well-floured surface. Place in greased oblong pan, 13 x 9 x 2 inches. Cut dough into rectangles, each about 3 x 2 1/2 inches. Brush with margarine or butter, softened. Let rise 1 hour. Heat oven to 400. Bake 25 minutes. 15 rolls.

Parker House Rolls: Roll 1/4 of refrigerator roll dough into rectangle. 12 x 9 inches, on well-floured surface. Cut into 3-inch circles with floured cutter. Brush with margarine or butter, softened. Make crease across each circle; fold so top half slightly overlaps bottom half. Press edges together. Place close together in greased square pan, 9 x 9 x 2 inches. Brush with margarine or butter, softened. Let rise 1 hour. Heat over to 400. Bake until golden brown, 15 to 20 minutes.

1 dozen rolls.


Makes 4 to 6 servings

2 cups arborio or other short-grain Italian rice

2 or 3 medium vine-ripened tomatoes, cored and cut into 1-inch chunks (about 3


8 ounces fresh mozzarella, preferably mozzarella di bufala, cut in 1/2-inch cubes

(1 generous cup)

Salt and freshly ground black pepper

1/4 cup extra-virgin olive oil

1/4 cup fresh lemon juice (1 large lemon)

1/2 cup shredded fresh basil leaves

Bring 2 quarts of salted water to boil in a large saucepan. Stir in the rice and cook until the rice is al dente, tender but firm to the bite, 14 to 16 minutes. Drain the rice and spread it out on a clean tray to cool.

When the rice is cool and feels dry, toss it in a bowl along with the tomatoes, mozzarella and salt and pepper to taste. Whisk the oil and lemon juice together in a small bowl and pour over the salad, tossing gently until all the rice is coated and the ingredients are mixed well. Let stand at room temperature 30 minutes to an hour. Just before serving, toss in the basil, check the seasoning and serve.

Rice Salad With Tuna and Vegetables

This is a delicious way to use up whatever is left of a grilled tuna. The following amounts are just suggestions. You can use whatever vegetables you like or have in the garden, keeping more or less to a ratio of two parts rice to one part each vegetable and tuna.

Cook and cool the rice as described above. When it is cool, toss in a large bowl together with 2 cups of room-temperature shredded or diced tuna, 10 cherry tomatoes cut in half and 1/2 cup each cooked string beans cut into 1-inch lengths, thinly sliced green onions and finely diced cooked carrots. Either dress with the lemon dressing from the above recipe or make a simple oil-and-vinegar dressing, seasoned with mustard and honey to taste. If you like, lighten the salad by tossing it together with the cleaned salad greens of your choice. Makes 4 to 6 servings.


(.on the side)

(It's a 3-cabbage Cole slaw)

1 small head savoy cabbage

1 small head red cabbage

1 small head bok choy

1 large Granny Smith apple, peeled and cored

Sweet and Sour Celery Seed Dressing (Recipe Below)

Core cabbages and slice as thin as you possibly can, or slice in the Cuisinart, using the 1mm slicing blade. Chop apple into small dice. Pour dressing over all of it in a large bowl. Let sit for at least one hour at room temperature, or refrigerate for as long as overnight, to allow flavors to blend.


I learned to make this dressing years ago in a Professional Techniques class at the Cooking and Hospitality Institute of Chicago (CHIC). It's so good you could almost eat it with a spoon. You'll find it on my Shafafa Cole Slaw (Recipe above), but I think you'll discover many dishes it can enhance.

Make approximately 2 cups of dressing

2 egg yolks at room temperature

3 tbsp. cider vinegar

1 cup salad oil

1/4 cup cider vinegar

1/4 cup clover honey

Salt and white pepper

Dash of Worcestershire sauce

Dash of hot pepper sauce

1 tbsp. celery seeds

1. In a food processor fitted with the metal blade, place the egg yolks and 3 tbsp. vinegar. With the machine running, gradually drizzle the salad oil through the feed tube until the mixture is emulsified into a mayonnaise.

2. Add the remaining ingredients and process until well blended. The dressing will thin out considerably. Refrigerate for at least two hours to let the flavors come together.


1/3 cup green onion -- chopped

6 cloves garlic -- minced

1 tablespoon olive oil

1 cup clam juice -- bottled

1/4 cup white vinegar

1/2 cup parsley -- chopped

1 tablespoon basil

1 tablespoon black pepper -- freshly ground

2 medium tomatoes -- seeded and diced

1/2 teaspoon salt -- (optional)

9 ounces angel hair pasta -- fresh

1 pound shrimp, cooked -- peeled & de-veined

In a large skillet, sauté green onions and garlic in olive oil over low heat until onions are wilted, about 4 minutes. Add clam juice, vinegar, parsley, basil, pepper, and tomatoes. Partially cover and simmer for 15 to 20 minutes.

When sauce is almost done, cook pasta according to package directions, until

just tender (do not overcook). Drain well.

While pasta is cooking, add shrimp to simmering sauce. Cook, stirring, until

shrimp are opaque throughout, 3 to 4 minutes. Cut to test.

Divide pasta among 6 bowls. Spoon shrimp mixture over pasta. RF4RP





1 cucumber, peeled, seeded, diced

1 small red onion, minced

2 cloves garlic, minced

3 large ripe tomatoes, peeled, cored, seeded and diced

1 small sweet green pepper, diced

2 cups thick tomato juice

1 cup reduced sodium chicken broth

1 bottle clam juice

1/4 cup red wine vinegar

1 tablespoon minced fresh oregano or 1 teaspoon dried

1 tablespoon minced fresh basil or 1 teaspoon dried

1/4 teaspoon liquid hot pepper sauce

1/2 teaspoon salt

1/4 teaspoon black pepper

1 pound fully cooked peeled shrimp, chopped

In large bowl, combine cucumber, onion, garlic, tomatoes, and green pepper.

In medium size bowl, stir together tomato juice, chicken broth, clam juice,

vinegar, oregano, basil, pepper sauce, salt and black pepper. Pour over

vegetables. Refrigerate, covered, several hours or overnight. Divide soup

among 4 bowls. Top with chopped shrimp. Serve chilled. Makes 4 servings.


1 can chicken rice soup

1 can mushroom soup

1 can chow mein noodles

1 sm. can evaporated milk

1 can tuna, chicken or turkey

1 can French style green beans

Mix and put into a greased casserole dish. Sprinkle with butter and crumbs.

Bake at 350 degrees from 45 min. to 1hr.



2 medium Tomatoes -- chopped

1 medium Green Bell Pepper -- seeded and chopped

3 medium Green Onions -- sliced thin

1/2 cup Yellow Onion -- chopped

3 tablespoons Green Chiles -- canned, chopped

2 tablespoons Lemon Juice

3/4 teaspoon Salt


2 pounds Salmon Fillets

2 Bay Leaves

1 medium Lemon -- thin sliced

1/2 teaspoon Peppercorns

12 Lettuce Leaves

4 Lemon Wedges

Combine chopped tomatoes, green pepper, green onions, yellow onions, green

chilies, lemon juice and salt. Blend; cover tightly and chill.

For salmon, have ready a large heavy pan with a steamer rack. Place a double layer of cheesecloth on the rack. Place the salmon on the cheesecloth (cut slightly larger than rack). Place the bay leaves, peppercorns and several thin lemon slices on fish. Have the water simmering. Do not let water touch the cheesecloth. Cover the pan or wok with lid; steam for 10 minutes. Check to see if fish flakes easily, if not steam for a minute or two longer. Do not overcook. Gently pick up salmon by the cheesecloth "handles" and remove fish to a large bowl. Cover and chill.

To serve, place lettuce leaves, attractively arranged, on serving dish. Place a serving of salmon on lettuce leaves and a serving of lomi-lomi sauce to the side of the salmon. Serve cold. www.realfood4realpeople.com


I learned to make this dressing years ago in a Professional Techniques class at the Cooking and Hospitality Institute of Chicago (CHIC). It's so good you could almost eat it with a spoon. You'll find it on my Shafafa Cole Slaw (Recipe above), but I think you'll discover many dishes it can enhance.

Make approximately 2 cups of dressing

2 egg yolks at room temperature

3 tbsp. cider vinegar

1 cup salad oil

1/4 cup cider vinegar

1/4 cup clover honey

Salt and white pepper

Dash of Worcestershire sauce

Dash of hot pepper sauce

1 tbsp. celery seeds

1. In a food processor fitted with the metal blade, place the egg yolks and 3 tbsp. vinegar. With the machine running, gradually drizzle the salad oil through the feed tube until the mixture is emulsified into a mayonnaise.

2. Add the remaining ingredients and process until well blended. The dressing will thin out considerably. Refrigerate for at least two hours to let the flavors come together.


1 small Red Cabbage -- core removed and thinly sliced

1 medium Red Onion -- thinly sliced

1/2 medium Yellow Onion -- thinly sliced, core removed

1/2 cup Maple Syrup

1 teaspoon Sugar

2 tablespoons Olive Oil

1/2 cup Red Wine Vinegar

2 tablespoons Balsamic Vinegar

1 teaspoon Red Pepper Flakes -- crushed

1 tablespoon Fennel Seed -- crushed

1/8 teaspoon Cloves -- ground

1/2 teaspoon Anise -- flavoring

1/2 teaspoon Kosher Salt

1 tablespoon Mustard Seed

Steam cabbage and onion with 1/4 cup water in a covered saucepan over medium high heat (or microwave) until cabbage is softened but still crunchy, not

more than 5 minutes. Add other ingredients and cook on medium high heat for

5 more minutes, to blend flavors (microwave, 2 minutes). Taste and correct

seasoning (it should be tart, spicy, and a little sweet), then cool to room

temperature. Store in a glass or plastic container, covered tightly and refrigerated, for up to one month. Yield: 1 Quart rf4rp


"It is sweet corn time in Iowa and hubby and I stopped at a roadside stand and picked up a dozen ears yesterday. Now you can make a big deal out of cooking sweet corn with boiling water etc., but the easiest way to prepare it is to gently peel back the outer husks, remove the silks and any bad spots you might find, replace the husks and microwave 2 ears on high for 2 minutes, turn the ears and microwave for 2 more minutes. It is done and it is scrumptious. If it is impossible to keep the husks attached you can use microwavable plastic wrap.

"A tip for removing silks is either a latex glove or a dry paper towel. Do not use water! It doesn't work and it is a waste of water and time. A tip for buttering the corn is to use a heavily buttered slice of bread. It conforms to the corn, insulates your hand from the heat, covers it thoroughly and can be used for several ears.

Today we are having grilled hamburgers, fruited coleslaw and sweet corn."

written for Recipe Du Jour by Barb B. and Butch.


(tagliolini with lemon, basil, oregano and marjoram)

Serves 4

Salt to taste

2 large strips lemon zest, or to taste

1 clove garlic, peeled

20 leaves basil

1 tablespoon chopped flat-leaf parsley

1 1/2 teaspoons chopped fresh oregano

1 1/2 teaspoons chopped fresh marjoram

1 pound fresh tagliolini or tagliarini (see Note)

About 1/3 cup extra-virgin olive oil

Bring a large pot of salted water to a boil.

Meanwhile, on a large cutting board, chop together the lemon zest and garlic. Add the basil, parsley, oregano and marjoram and mince until the mixture is of uniform size. (The amount of herbs depends largely on personal preference, but err on the side of excess.)

Meanwhile, cook pasta according to package directions. When it is done, use a large fork to transfer it to a bowl (rather than draining it through a colander, which would cause it to clump together). Sprinkle the herb mixture onto the pasta, drizzle with the oil, toss and serve immediately.

Note: You can substitute dried spaghettini or vermicelli.


Makes 2 servings

These are creamy, like milkshakes, a beautiful deep pink if you use red raspberries, or purplish pink if you use black raspberries or blackberries. Serve for dessert, following a light dinner, such as grilled chicken salad.


Half of a 1-pint (a generous cup) black or red raspberries or blackberries (reserve

a few for garnish)

1 8-ounce container raspberry or blackberry yogurt

1/4 to 1/2 cup nonfat or regular half-and-half

1/2 cup boysenberry or raspberry sorbet, slightly softened

2 small scoops (about 1/3 cup each) vanilla-raspberry swirl frozen yogurt or ice


In blender, puree fruit with yogurt and half-and-half. Add sorbet and blend.

Pour into tall, stemmed goblets, being careful not to splash up sides. Gently place a scoop of frozen yogurt or ice cream on top of each. Garnish with a few berries.


Makes 4 servings

Don't be concerned if Tomato Tarte Tatin looks a trifle charred when it is turned out; the darker the color, the better the flavor will be. The tarte can be cooked up to 8 hours ahead and kept in the pan (but not if it's cast iron). Warm it briefly before turning it out to serve with crisp greens as an appetizer or a vegetarian main dish.

2 pounds plum tomatoes, halved lengthwise

Salt and pepper

1/4 cup granulated sugar

1/4 cup red wine vinegar

1/4 cup olive oil

2 to 3 sprigs fresh rosemary

2 to 3 bay leaves

1 head garlic, divided into cloves, unpeeled

1/4 cup red wine

6 ounces puff pastry

Arugula or frisee for garnish

Preheat oven to 275 degrees.

Sprinkle cut sides of tomatoes with salt and pepper. Sprinkle sugar in a deep, 12- to 14-inch skillet with an heat-proof handle and cook over medium heat, stirring occasionally, until sugar melts and toasts to a golden caramel, 3 to 5 minutes. Remove from heat and at once add vinegar, standing back as it will sputter. Return skillet to heat, stir to dissolve caramel, then stir in oil.

Remove skillet from heat and add tomatoes, cut sides down, packing them tightly so all touch the bottom. Push rosemary and bay leaves between tomatoes.

Roast tomatoes, uncovered, in oven until very tender, wrinkled and all liquid has evaporated, 2 to 21/2 hours. Forty-five minutes before tomatoes are done, add unpeeled garlic cloves to skillet to roast until very tender.

Oil a tarte Tatin pan or a 10-inch skillet with heat-proof handle and add tomatoes, arranging them, cut sides down, in a pattern. Add wine to larger skillet and heat, stirring to deglaze the juices. Strain liquid over tomatoes. Discard herbs from skillet. Press garlic pulp through strainer on top of tomatoes. Chill them in the pan. Tomatoes can be cooked up to 1 day ahead and refrigerated.

To finish, preheat oven to 400 degrees. Roll pastry to 10-inch round and pierce dough so that it will rise evenly. Transfer to pan to cover tomatoes, trim excess dough and tuck edges down around fruit.

Bake until dough is crisp and golden brown, 15 to 20 minutes. Let tarte cool 5 minutes, then turn out onto a platter. Garnish with arugula. Or let tarte cool in pan, turn it out and serve at room temperature.


3 eggs, lightly beaten

2 tablespoons vegetable oil

2 medium size onions, chopped

1 sweet red pepper, thinly sliced

1/3 cup low sodium soy sauce

2 tablespoons bottled oyster sauce

1/2 teaspoon garlic powder

1/2 teaspoon ground ginger

1/2 teaspoon red pepper flakes

4 cups cooked rice (1 1/3 cups raw)

1 tablespoon dark Asian sesame oil

4 scallions, trimmed and sliced

1 cup frozen peas, thawed

1 can (5 ounces) sliced water chestnuts, drained

4 cups cooked skinless turkey breast, diced

Heat large nonstick skillet over medium high heat. Coat with cooking spray. Add beaten eggs, cook without stirring for 2 minutes, until flat omelet forms. Remove to large plate. Cut into 1/2 inch wide strips. Wipe out skillet. In same skillet, heat vegetable oil over high heat. Add onions and red pepper, cook 8 minutes. Add soy, oyster sauce, garlic powder, ginger, pepper flakes, rice, stir fry 3 minutes. Stir in sesame oil, scallions, peas, water chestnuts, turkey, egg strips, heat through over medium heat, stirring 2 minutes. Makes 6 servings.


In a blender combine:

1 cup of white vinegar

2 eggs (okay to omit if you worry about raw eggs)

1 cup sugar

1 cup flour

4 oz powder mustard (I used 2 can of Coleman's)

Blend and put in jar & refrigerate.

This will taste a little floury at first. This is spicy!! Uncle Bill says you can cut back on the sugar (this tastes like a honey type mustard). If it's too spicy you can cut it with a little mayo or salad dressing. If you don't like the thickness cut out a little of the flour. If you don't like the idea of raw eggs, don't add them. Uncle Bill says "I eat anything God created" that was his response to my f-i-l when he wrinkled his nose up at the raw eggs!!! He also said you can experiment and use honey instead of the sugar. from www.realfood4realpeople.com


Makes one 10-inch tart that serves 6 to 8

1 750-ml bottle red wine

1 cup granulated sugar

2 2-inch cinnamon sticks

7 peppercorns

4 cloves

1 orange

6 large pears (Bosc, Bartlett or d'Anjou)

1 disk Galette Dough (see accompanying recipe)

Creme frache or vanilla ice cream

In a medium saucepan over low heat, combine the wine, sugar, cinnamon sticks, peppercorns and cloves. Shave long strips of zest from the orange with a swivel-bladed peeler and add them to the wine mixture. Slice the orange in half and squeeze in the juice. Quarter, core and peel the pears. Add the pears to the wine mixture and simmer over low heat for 20 to 30 minutes, until tender. Remove from the heat and let the pears cool in their poaching liquid. They can be stored in the refrigerator up to 2 days at this point. Preheat the oven to 400 degrees. Remove the pears from the liquid and set aside. Strain the poaching liquid, return it to the saucepan and reduce to about 1 cup.

Roll out the dough about 1/8 inch thick into an 11- to 12-inch circle. In a 10-inch ovenproof sauté pan or cast-iron frying pan, arrange the pear pieces in concentric circles, core side facing up. Pour 1/2 cup of the reduced poaching liquid over the pears. Save the rest to serve as a sauce. Cover the pears with the circle of dough, tucking the overhang between the sides of the pan and the pears.

Bake about 40 minutes, until the dough is golden brown. Let cool for 10 minutes. Remove the tart from the pan by placing a rack over the pan and inverting it. Some of the hot juice may come off the tart, so it is best to invert it over a baking sheet to avoid making a sticky mess. Push the pears back into place if necessary, and let the tart cool another 15 minutes on the rack. Serve with creme fraiche or vanilla ice cream and pass the leftover wine reduction as a sauce.

-- From "Chez Panisse Fruit" by Alice Waters


This salad dressing is delicious with assertive lettuces, such as romaine, frisee, arugula and escarole. It also makes an unusual but fabulous dressing for warm boiled potatoes. Toss a few chopped anchovies in with them for a great Sunday night Supper! Makes 6 servings

3 cloves of garlic

Coarse sea salt

3/4 tsp. strong Dijon mustard

Freshly ground white pepper

2 tbsp. sherry vinegar

1-1/2 tbsp. extra virgin olive oil

3 tbsp. crème fraiche or heavy cream

1. Flatten the garlic with the side of a large knife, then peel it. (If there is any sign of a green sprout, be sure to remove it, or it will give a bitter, burning taste to the salad dressing - or anything else for that matter).

2. Turn on the motor in a food processor fitted with the metal blade. Drop the garlic through the feed tube with the motor running. Stop the motor, add a pinch of coarse salt, and using a plastic spatula, push the chopped garlic down into the work bowl. Pulse several times to make a paste of the salt and garlic. Add mustard, pepper and vinegar and pulse to blend. With the motor running, dribble in the crème fraiche and olive oil. Add more salt and pepper to taste.


Watermelon and Feta Salad

Makes 6 servings

This salad is best served immediately. Assemble ahead if desired, but drizzle with the vinaigrette just before serving.

6 cups baby spinach or mixed field greens

2 cups cubed, seeded watermelon

1/2 cup sliced red onion

1/2 cup crumbled feta cheese

1/2 cup Watermelon Vinaigrette (see accompanying recipe)

Freshly ground black pepper

In a large serving bowl, combine the spinach, watermelon, red onion and feta cheese. Just before serving, drizzle with the vinaigrette and sprinkle with freshly ground black pepper.


Watermelon Vinaigrette

Makes about 1/2 cup

2 tablespoons cherry jelly or honey

1/4 cup pureed watermelon

2 tablespoons white wine vinegar

1/4 teaspoon garlic powder

1 teaspoon olive oil

In a small saucepan, heat the jelly just until melted; set aside to cool. Whisk in the watermelon puree, vinegar, garlic powder and olive oil. Store in the refrigerator. Shake well before using.

Watermelon Martini

Makes 1 martini

2 cups sliced, seeded watermelon

1 ounce vodka (2 tablespoons)

Puree watermelon in blender to produce about 6 ounces (1/4 cup plus 2 Tbsp) of liquid. Put the watermelon juice and the vodka in a martini shaker along with 5 to 6 ice cubes. Shake ingredients vigorously. Strain into a martini glass. Serve chilled or add several ice cubes. Garnish with a small slice of watermelon.

You can make a frozen cocktail by combining the watermelon, vodka and ice cubes in a blender.

Watermelon Strawberry Mint Salsa

Makes 4 servings

Serve this salsa with your favorite grilled chicken recipe. It pairs well with chicken breast seasoned with a jerk marinade or seasoning.

1 cup diced, seeded watermelon

3/4 cup diced strawberries

1/4 cup diced red onion

2 tablespoons diced seeded jalapeno chili

2 tablespoons finely chopped fresh mint leaves

2 tablespoons olive oil

1 tablespoon lime juice (1 small lime)

1 teaspoon granulated sugar

In a large bowl, gently stir together watermelon, strawberries, onion, chili, mint, oil, lime juice and sugar. Let stand about 1 hour to blend flavors. Serve with grilled chicken.


Filled Watermelon Basket

Makes 16 servings

1 large oblong watermelon

1 cantaloupe

1 honeydew melon

1 pineapple

2 peaches or nectarines

2 cups strawberries or other berries

Mint leaves for garnish

Honey-lime sauce:

2 tablespoons lime juice (1 large lime)

3 tablespoons honey

1/2 cup white wine or ginger ale

Lengthwise, cut off the top third of watermelon (save top for other purpose) or carve watermelon into desired shape or design. With a melon baller, cut balls from larger section of watermelon. Remove seeds from balls and refrigerate. Remove remaining pulp from melon to make a basket. Drain, and if necessary cut thin slice from bottom so shell will sit flat. Refrigerate.

Cut balls from cantaloupe and honeydew (about 3 cups of each). Remove rind and core from pineapple, and cut pineapple into bite-size pieces. Mix with cantaloupe and honeydew balls; cover and refrigerate. Just before serving, peel (see note) and slice peaches, and rinse and hull the strawberries. Drain melon balls and pineapple chunks. Combine all fruit in large bowl.

To make sauce: In a small bowl, mix together the lime juice, honey and wine.

Pour sauce over the fruit and toss to coat. Pour fruit into watermelon shell and garnish with mint leaves.

Note: To peel peaches, submerge them in boiling for 30 to 60 seconds and then into cold water for 20 seconds. Skin should slip right off.


With Little Added Sugar

More Solutions; Adapted from Keeping Food Fresh, by The Gardeners and Farmers of Terre Vivante (Chelsea Green 1999). Full of old world techniques and recipes, Keeping Food Fresh is a gem of a book.

Simple Solution:

"Written by gardeners and farmers of the Centre Terre Vivant, an ecological research and education center located in southeastern France, this compilation of approaches to food preservation is more than 500 recipes strong, and none use canning or freezing. The authors believe that the traditional methods of food preservation are superior in every way to those two most widely used methods, that traditional, old world techniques preserve more flavor and nutritional content, are less costly, and use less energy." www.care2.com

There is great ease in this ketchup recipe - no fear of exploding pressure canners. A recipe to save for a quiet and peaceful afternoon when you have an abundance of tomatoes.

12 to 13 lbs. tomatoes, very ripe

3 large onions, chopped

2 green peppers, seeded and chopped

1 clove garlic (or more, to taste)

1 7/8 cups sugar

1 3/4 cups cider vinegar

1 heaping tablespoon salt

1 tablespoon sweet paprika

1 tablespoon dry mustard

A large saucepan

A fine strainer

Canning jars and lids


1 cinnamon stick

1 teaspoon black peppercorns

1 teaspoon Jamaica peppers (or allspice)

1 dried hot chili pepper

1 tablespoon cloves

1 teaspoon fennel or celery seeds

Cook the tomatoes, onions, green peppers, and garlic for forty-five minutes, or until very tender.

Pass the mixture through a fine strainer to remove the tomato peels and seeds, but collect as much pulp as possible. Add the remaining ingredients and the spice sachet to the pulp. Simmer everything over low heat for two to three hours, stirring regularly, until the mixture is thick. Remove the spice sachet.

To sterilize the jars before filling them, place them in the oven and heat them for a few minutes. Put the very hot ketchup into the jars, and immediately close them airtight. Store in a dark, cool place.

Yields two to two-and-a-half quarts.





1/2 cube butter (or margarine for lite)

1 medium yellow onion, minced fine

2 leeks, washed well, thin sliced, and well rinsed again

2 Tablespoons minced garlic

4 small to medium zucchini, shredded fine

1 quart heavy cream (or milk for lite)

2 cans chicken broth

2 cans cream of mushroom soup

2 cans cream of chicken soup

1 bottle Parmesan Cheese (You may also use fresh, shredded Parmesan


In large, heavy saucepan, melt butter (margarine). Sauté garlic, onions, leeks and zucchini until a green broth begins to form. Add chicken broth and the cans of cream soup. Slowly add the cream (milk). Simmer, stirring constantly. Add Parmesan cheese just before serving. Salt & Pepper to taste. Serves 12



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