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).

AGGRESSION COOKIES

AVOCADO CREAM SOUP

BACK TO SCHOOL COOKIES

BAKED ORANGE ROUGHY

BEAU MONDE SEASONING BLEND

BEEF CASSEROLE

BEEF PIE

BLACKBERRY UPSIDE DOWN CAKE

BLUEBERRY COBBLER

BLUEBERRY RASPBERRY SWIRL SOUP

BRAISED TURKEY DRUMSTICKS

CAJUN STYLE PAELLA

CARAMEL DRIZZLED FIGS AND ICE CREAM

CHEESE CAKE

CHERRY AMBROSIA SALAD

CHERRY SMOOTHIE

CHICKEN CHAUSSER

CHICKEN SALAD CASSEROLE

CHILLED CANTALOUPE SOUP

CHILLED ZUCCHINI BASIL SOUP

CHOCOLATE CINNAMON BUNS

CHOUCROUTE GARNI

COCADA

COLD SOUP INFORMATION

CORNBREAD SALAD

CRABMEAT CASSEROLE

CREAM OF POTATO SOUP

CREAMY RASPBERRY VINAIGRETTE

CUCUMBERS ARE MARVELOUS

EASY CHEESE STRAWS

FLOUNDER THERMIDOR

FRESH BERRY PIE

FRUIT AND PROSCIUTTO APPETIZERS

GARDEN CASSEROLE

GARDEN STUFFED BAKED POTATOES

GAZPACHO WITH GARLIC HERB CROUTONS

GLAZED CRANBERRY ORANGE LOAVES

HAMBURGER NOODLE CASSEROLE

HASH BROWN CASSEROLE

HOMEMADE WHEAT BREAD

LEFTOVER VEGETABLE CASSEROLE

MINESTRONE SUPPER DISH

MISSISSIPPI SPICE MUFFINS

MOUNTAIN MAMAS WHOLE WHEAT BREAD

ONE DISH CHICKEN

PARISIAN CHICKEN SALAD

PEACH CRISP

PEANUT BUTTER BANANA CREAM PIE

PEAR AND GORGONZOLA SALAD

PECAN DIAMONDS

PERUVIAN CHICKEN WITH PLUMS

RESERVE CHICKEN AND DUMPLINGS

RHUBARB CUSTARD PIE

RUMAKI

SAUSAGE SEAFOOD STEW

SAVORY BREAD PUDDING

SIMPLE RECADO ROJO

SOUTHERN SWEET POTATO CHICKEN

SUMPTUOUS BLUEBERRY MUFFINS

SWEET AND SOUR CARROT SALAD

TANGY STRAWBERRY SOUP

TIRAMISU

VEAL SCALOPPINI AL MARSALA

VEGETABLES IN COCONUT GINGER SAUCE

ZUCCHINI CASSEROLE

 

AGGRESSION COOKIES

 

3 cups oatmeal

1 1/2 cups brown sugar(used dark brown is good)

1 1/2 cups self rising flour

1 1/2 cups butter

1 cup walnut pieces (optional)

6 oz raisins (optional)

Dump all ingredients in a large bowl. Mash it! Knead it! Pound it! The longer and harder you mix it the better it tastes. Roll dough into small balls. Bake on cookie sheet at 350 degrees for 10-12 minutes. They will be a little soft but if brown on bottom there are done. Cool on wire rack, and store in air tight containers. They stay chewy.

AVOCADO CREAM SOUP

8 servings

3 large ripe avocados, peeled, halved, seeded and diced

1 1/2 cups heavy cream

6 cups chicken stock, fresh or canned

1/4 cup sherry

1 teaspoon salt

1/2 teaspoon ground white pepper

3 tortillas, quartered and fried until crisp, or 1 ripe avocado, peeled and thinly

sliced

In three batches, purée three avocados, combining one of the diced avocados and 1/2 cup of the cream at a time in the jar of a blender and blending at high speed for 30 seconds.

In a 3-quart saucepan, bring the stock to a boil over high heat, reducing the heat to low, and when the stock is simmering, stir in the avocado purée.

Add the sherry, salt and pepper, and taste for seasoning. Refrigerate until cold.

Strew the top with tortilla quarters or avocado slices.

BACK TO SCHOOL COOKIES

1 package Cake Mix -- vanilla w/pudding

1/3 cup Vegetable Oil

1/4 cup Brown Sugar -- firmly packed

2 Eggs

10 Graham Crackers -- coarsely crushed (see note below)

1/2 cup Chocolate Chips (see note below)

In a large mixing bowl, use electric mixer to combine cake mix, oil, brown sugar, and eggs. Stir in the cracker crumbs and chips. Drop by teaspoonfuls onto a greased cookie sheets. Bake for 10-12 minutes at 350 degrees F. Cool on wire racks.

Variation: Use chocolate flavored graham crackers, and/or peanut butter or

butterscotch chips

BAKED ORANGE ROUGHY

WITH TOMATOES AND HERBS

Serves: 4

Serving Size: 3-1/2 ounces fish plus 3 tablespoons sauce

Source: The New Family Cookbook For People with Diabetes

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

1/2 cups chopped onion

2 cloves garlic, minced

1 teaspoon margarine

1 large tomato, seeded and chopped

1/2 teaspoon salt

1 teaspoon chopped fresh oregano, or 1/4 tsp dried oregano

1 teaspoon chopped fresh thyme, or 1/4 teaspoon dried thyme

1/8 teaspoon freshly ground pepper

4 orange roughy fillets (1 pound total), thawed if frozen

1/2 cup dry white wine

2 tablespoons tomato paste

Preheat the oven to 350 degrees F. Prepare an ovenproof skillet with nonstick pan spray.

In the skillet over medium heat, sauté the onion and garlic in the margarine until soft, about 5 minutes. Stir in the tomato and seasonings. Cover and simmer for 5 minutes.

Place the fish in the skillet; cover with the sauce and pour the wine over the fish. Cover and bake for 15 to 20 minutes, or until the fish flakes with a fork.

Remove the fish to a heated platter. Simmer the sauce in the skillet until reduced to 2/3 cup. Stir in the tomato paste, reheat, and pour over the fish.

BEAU MONDE SEASONING BLEND

Archived At : http://www.cdkitchen.com

1 tablespoon ground cloves

1 1/4 teaspoons ground cinnamon

1 tablespoon salt

1 tablespoon ground bay leaf

1 tablespoon ground allspice

2 tablespoons ground black pepper

1 teaspoon ground nutmeg

1 teaspoon ground mace

1 teaspoon celery seed

2 tablespoons ground white pepper

In a small mixing bowl. Sift together the clove, cinnamon, salt, bay leaf, allspice, pepper, nutmeg, mace, celery seed and white pepper; mix well and store in a tightly closed jar.

BEEF CASSEROLE

1/2 to 3/4 pound leftover beef (cubed)

1 medium onion chopped

1/4 cup butter

1 (10 oz) can tomato soup

1 (19 oz) can peas and carrots

1/4 teaspoon chili powder

salt to taste

Brown onion in butter, adding meat and salt; when mixture is browned add the other ingredients and heat through. Serve with mashed potatoes. Serves 5.

 

 

BEEF PIE

1 ( 9 oz) package frozen French style green beans

1 medium onion thinly sliced

1/4 cup chopped green pepper

1 tablespoon butter

1 pound ground beef

1 1/2 teaspoons seasoned salt

1/2 teaspoon salt

1/4 teaspoon pepper

2/3 cup evaporated milk

1 (6 oz) can tomato paste

1/2 cup sliced mushrooms

1 package (8 rolls) crescent rolls

3 slices processed cheese

Cook beans in water as directed. Drain. In skillet sauté onions and green pepper in butter until tender. Add ground beef and brown. Stir in seasoned salt, salt and pepper, evaporated milk and tomato paste. Blend well. Stir in mushrooms and beans. Remove from heat. Unroll crescent rolls. Pat to close seams. Place to fit 9 inch pie pan. Trim edges and flute. Spoon in mixture. Top with cheese slices cut into triangles. Bake at 350°F for 30 minutes

BLACKBERRY UPSIDE DOWN CAKE

berries (blackberries or any other thimbleberries)

honey or sugar

one yellow or white cake mix

whipping cream or cool-whip or ice cream

Cover the bottom of a baking dish with clean berries. Drizzle honey or sugar over them.

In mixing bowl, prepare the cake mix according to package directions. Pour cake mix over berries. Bake according to cake mix package directions or until cake is done. It may take longer to bake because of the berries, so watch it! Serve with

whipping cream, cool-whip, or vanilla ice cream.

BLUEBERRY COBBLER

Serves 4

1/3 to 1/2 cup sugar

1 tablespoon cornstarch

3 cups fresh or frozen blueberries, thawed, if frozen

4 teaspoons lemon juice

1 teaspoon grated fresh lemon peels

1 teaspoon ground cinnamon

1/8 teaspoon salt

1 cup flour

3 tablespoons sugar

1 1/2 teaspoons baking powder

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

1 egg, beaten

1/3 cup 2% low-fat milk

Preheat your oven to 375 degrees.

Combine sugar and cornstarch in saucepan; add blueberries, lemon juice, lemon peel, 1 teaspoon cinnamon and salt. Cook and stir over medium heat 4 to 6 minutes or until thickened.

Place in 4-cup baking dish.

To make cobbler topping: Stir together flour, sugar, baking powder, remaining cinnamon and salt. In a separate bowl combine the egg and milk; stir into dry ingredients just until moistened. Spoon cobbler topping over the blueberry mixture.

Bake at 375 degrees F. 15 to 20 minutes or until golden brown.

Source: North American Blueberry Council

BLUEBERRY RASPBERRY SWIRL SOUP

2 servings

1 1/4 cups fresh blueberries

1 (10-ounce) package unsweetened, frozen raspberries, thawed

1/2 cup buttermilk

1/2 cup plain nonfat yogurt

1/2 cup vanilla nonfat yogurt

Place 1 cup blueberries in blender or food processor and process until very smooth. Pour through a strainer to remove skins. To strained blueberries, add buttermilk and plain yogurt, stirring to mix well. Refrigerate until thoroughly chilled.

Place raspberries in a strainer. With the back of a spoon, press berries to remove juices and pulp. Discard seeds. Stir 1/2 cup vanilla yogurt into raspberries. Refrigerate until thoroughly chilled.

To serve the soup, pour blueberry and raspberry mixtures simultaneously into serving bowls from opposite sides of the bowl.

With the tip of a knife, swirl the blueberry and raspberry together.

Garnish with the remaining 1/4 cup blueberries.

BRAISED TURKEY DRUMSTICKS

1 tbsp olive oil

2 turkey drumsticks or thighs

2 tbsp seasoned flour

Garlic to taste

1 small onion minced

1/4 cup red wine

1 cup tomato puree

1/4 tsp oregano

1/2 cup chicken broth

1 bay leaf

6 jumbo green olives with pits

1/4 tsp red pepper flakes

1 tbsp minced Italian parsley

Angel hair pasta

Heat oil in large pan. Dust turkey with flour. Add turkey to pan and brown on all sides, about 10 minutes. Add garlic and onions and sauté 2 to 3 minutes. Add red wine. Scrape up any browned bits in pan.

Add tomato puree, oregano, chicken broth, bay leaf, olives and red pepper flakes. Cover pan tightly and cook over low heat 1 1/2 hours. Sprinkle with parsley and season with pepper. Remove bay leaf. Remove turkey from pan. Add angel hair and coat with sauce.

CAJUN STYLE PAELLA

Makes 10 to 12 servings

1 4-pound chicken, cut into 8 pieces

1/2 cup Cajun Spice Mix (recipe follows)

1/4 cup fresh orange juice

1/4 cup fresh lemon juice

1 tablespoon olive oil, plus additional if needed

2 pounds andouille sausage

1 large onion, chopped

1 small red bell pepper, chopped

1 small green bell pepper, chopped

2 large celery ribs, chopped

8 large cloves garlic, minced

2 tablespoons paprika

1 tablespoon cayenne pepper

2 3/4 cups uncooked long-grain white rice (preferably Uncle Ben's)

1 1/2 cups medium-dry Spanish sherry (see note)

1 14 1/2-ounce can chopped tomatoes with juice

2 cups chicken broth

1 tablespoon Tabasco sauce

1 cup frozen sliced okra

1 tablespoon dried oregano

1/2 teaspoon saffron threads, crumbled

2 bay leaves

16 large shrimp (16/20 size), shells left on

1/2 cup crayfish tail meat (ask for it at your fish counter)

1 cup bottled roasted red peppers, cut lengthwise into strips

1 bunch green onions, cut into diagonal slices

Salt and pepper to taste

1/3 cup chopped fresh Italian (flat-leaf) parsley

Optional garnishes: lemon wedges, green onion sprigs and pickled okra

Season the chicken pieces with Cajun Spice Mix. Place chicken in a large plastic bag and add the orange juice and lemon juice. Marinate in the refrigerator for about 40 minutes.

Meanwhile, heat the olive oil over medium heat in a large, heavy stockpot (8-quart or larger) with a tight-fitting lid. Add the sausage and saute until browned on all sides. Remove to a large bowl and set aside.

Drain the chicken and discard marinade. Add chicken to the pot, adding additional olive oil if necessary. Sauté chicken over medium-high heat until browned on all sides, about 12 minutes. The spices will blacken as the chicken browns but will not taste burned. Transfer chicken pieces to the bowl with the sausage.

Add the chopped onion, bell peppers and celery to the pot and cook over medium heat, scraping the brown bits off the bottom of the pan and stirring often, until the onions are limp. Add the minced garlic and continue to cook, stirring often, for another 5 minutes.

Add the paprika, cayenne pepper and rice; cook, stirring constantly, for another 2 to 3 minutes. Add the sherry. Bring to a boil and boil, uncovered, for 2 minutes.

Stir in the tomatoes with juice, broth, Tabasco sauce, okra, oregano, saffron and bay leaves. Stir well to combine.

Nestle the chicken and sausage pieces into the rice mixture, adding any juices that have accumulated in the bowl.

Cover and cook over low heat for about 15 to 20 minutes, or until the chicken is cooked through and the rice is tender. After 15 minutes, add the shrimp and crayfish tail meat. Cover and cook for another 5 minutes.

Turn off the heat and stir in the roasted red peppers and sliced green onions. Season to taste with salt and pepper. Cover the pot and let stand for an additional 10 minutes. Transfer to a serving dish, discard the bay leaves and garnish with parsley. Serve with lemon wedges, green onion sprigs and pickled okra, if desired.

Note: You can use Dry Sack sherry, found at Fred Meyer.

Note: When available, whole crayfish (shells intact), blue crabs (split in half and cleaned), fresh mussels and fresh clams can be added with the shrimp and crayfish tail meat.

Cajun Spice Mix

3 tablespoons paprika

1 tablespoon dried thyme

1 tablespoon cayenne pepper

1 tablespoon chili powder

1 tablespoon onion powder

1 tablespoon garlic powder

1 tablespoon black pepper

1 tablespoon dried oregano

Stir together the paprika, thyme, cayenne, chili powder, onion powder, garlic powder, black pepper and oregano. Measure out 1/2 cup for Cajun-Style Paella and reserve the rest for another use (such as seasoning fish fillets, chicken breasts or steaks for grilling). Makes 10 tablespoons.

CARAMEL DRIZZLED FIGS AND ICE CREAM

4 servings

1 cup granulated sugar

1/2 cup heavy cream

1/4 teaspoon pure vanilla extract

1/8 teaspoon cinnamon

12 fresh figs, stemmed and cut in half lengthwise

1 pint premium-grade vanilla ice cream

Dissolve sugar in 1/4 cup water in a heavy-bottomed saucepan. Set over high heat; wash down sides of pan with pastry brush. Cook, without stirring, swirling pan occasionally, until an amber-colored caramel forms, eight to 10 minutes. Remove from heat.

Carefully stir in cream. Reheat until smooth. Add vanilla extract and cinnamon. Mix well. Remove from heat. Let stand until cool.

Scoop ice cream into serving bowls and arrange figs on top. Drizzle with caramel sauce. Recipe from California Fresh Fig Growers Association.

CHEESE CAKE

5 8oz.packages cream cheese [softened]

1 3/4 cups sugar

3 Tablespoons flour

5 eggs plus 2 egg yolks

1 teaspoon lemon juice

1 teaspoon vanilla

1/4 cup heavy whipping cream

1 can of cherry pie filling [if you want]

Graham cracker crumbs

Grease a spring form pan then dust with graham cracker crumbs. Cream

together; cream cheese, sugar, flour and lemon juice. Add eggs and yolks one

at a time, mixing well in between. Blend in vanilla and then add heavy

whipping cream.

Pour into spring form pan. Bake at 500 degrees for 10 minutes. Then turn

down the oven to 250 degrees, and continue to bake for 50-60 minutes. When

cool add fruit to top.

CHERRY AMBROSIA SALAD

Serves 8

2 cups fresh Northwest sweet cherries, pitted

3 oranges, peeled, sliced

1 cup green grapes, seedless

1/2 cup coconuts, flaked

Honey Citrus Dressing:

1 8 oz. package Neufchatel cheese, softened

2 tablespoons honey

2 teaspoons grated orange peel

1 teaspoon salt

1 dash cayenne pepper

1/4 cup orange juice

2 tablespoons lemon juice

Layer fruit in salad bowl, sprinkle each layer with coconut.

Serve with Honey Citrus Dressing. To make the Honey Citrus Dressing combine the Neufchatel cheese, honey, grated orange peel, salt and the dash of cayenne pepper; blend thoroughly. Gradually add the orange juice and lemon juice; stir until smooth. Source: The Northwest Cherry Growers

CHERRY SMOOTHIE

Serves 3

2 cups fresh Northwest sweet cherries, pitted

1 cup ice, cracked

1 cup plain lowfat yogurt

2 tablespoons brown sugar, packed

1/4 teaspoon vanilla

Blend all ingredients in blender until smooth.

Tip: Vanilla-flavored yogurt may be substituted for unflavored yogurt, sugar and vanilla.

Frozen-pitted sweet cherries can be substituted. Or, 1 can (16 to 17 oz.) pitted dark or light sweet cherries, drained, can be substituted for the fresh cherries.

CHICKEN CHAUSSER

Hunter's Style

Serves 4

This classic sauce can be made ahead and added to your favorite sautéed white meat dish (rabbit, veal, pheasant, quail and even pork).

1-1/2 pounds chicken tenderloin, cut into 1-inch pieces

2 tablespoons olive oil

1 tablespoon garlic, chopped

4 tablespoons red onions, chopped

16 mushrooms, stem trimmed, cut in quarters

1/2 cup white wine

2 teaspoons tarragon

2 tablespoons parsley, fresh, chopped

1 1/2 cups brown sauce, (a mix like Knorr Swiss is fine)

2/3 cup chunky style pasta sauce

1 tomato, small dice

In olive oil, sauté the chicken pieces over high heat for two minutes until lightly browned. Add onion, garlic, and mushrooms and cook for an additional 1-1/2 minutes. Add wine, tarragon and parsley and cook over high heat until liquid reduces by half (approx. 4 minutes).

Add the brown sauce and the tomato sauce and blend in the pan with a rubber spatula. Toss in the chopped tomatoes, blend and serve over cooked rice or pasta. A buttery Chardonnay will complement this dish nicely.

CHICKEN SALAD CASSEROLE

4 cups shredded cooked chicken

2 cups celery

1 teaspoon chopped onion

1 tin water chestnuts; quartered

2 teaspoons lemon juice

2/3 cup cream of chicken soup

1 cup shredded cheese

1 1/2 cups shoestring potatoes

Combine the first seven ingredients and place in a greased casserole dish. Fold in shoestring potatoes lightly on top. Bake at 350°F for 25 minutes. Serves 6

CHILLED CANTALOUPE SOUP

6 servings

1 cantaloupe, peeled, seeded and cubed

2 cups orange juice

1 tablespoon fresh lime juice

1/4 teaspoon ground cinnamon

Place cantaloupe and 1/2 cup orange juice in a blender or food processor; cover and process until smooth. Transfer to a large bowl.

Stir in lime juice, cinnamon and remaining orange juice. Cover and refrigerate for at least one hour. Garnish with mint if desired.

CHILLED ZUCCHINI BASIL SOUP

2 servings

3 cups diced zucchini

1 cup basil leaves

1 (14 1/2-ounce) can chicken broth

1/3 cup reduced-fat buttermilk

In a food processor or blender, combine zucchini and basil until finely chopped. Add chicken broth and buttermilk and mix until smooth.

Keep chilled until ready to serve.

CHOCOLATE CINNAMON BUNS

2 1/2 teaspoons Active Dry yeast

1/3 cup Sugar

3/4 cup Warm Water

1/4 cup Vegetable Shortening

1/4 teaspoon Salt

1 egg

1/3 cup Unsweetened Cocoa

2 1/8 cups Flour

1 tablespoon Butter or Margarine -- (softened)

1 1/4 teaspoons Ground Cinnamon

1 cup Powdered Sugar

2 tablespoons Milk

1/3 cup Chopped Nuts -- (your choice)

Grease a 9 inch square baking pan. In a small bowl, dissolve yeast and 1 tablespoon of the sugar in the warm water. In a large mixing bowl, combine the shortening, salt, 3 tablespoons of the sugar, the egg cocoa and 1 cup of flour. Beat the mixture until smooth. Stir in the remaining flour to form a stiff dough. Place the dough in a well-greased bowl. Cover the bowl with plastic wrap and let rise in a warm place for approximately 1 1/2 hours or until dough has doubled in size. Punch the dough down. On a lightly floured surface, roll the dough into a 14 x 9 inch rectangle and spread with the butter. In a small bowl, combine the remaining sugar and the cinnamon. Sprinkle the mixture over the dough. Loosely roll up jelly roll-style. Moisten the edges with water and press together to seal. Cut the rolls into 1-inch-wide slices. Place the slices in the prepared pan.

Cover with a kitchen towel and let rise 1 hour, or until doubled in size. Preheat the oven to 375 degrees F. Bake 25 minutes. Combine the powdered sugar and milk, mixing well. Spoon the glaze over the warm rolls. Sprinkle the nuts

over the glaze.

CHOUCROUTE GARNI

2 cans sauerkraut (1 pound , 11 oz each)

6 ham hocks (about 3 pounds )

2 cups dry white wine

1 bay leaf

6 whole cloves

1 medium onion peeled

1 1/2 pounds knockwurst

1 red apple quartered cored and sliced

12 new potatoes (about 1 1/4 pounds)

Soak sauerkraut for minutes in cold water in a large bowl; drain. Place ham hocks in a Dutch oven or a large heat proof casserole. add drained sauerkraut, wine and bay leaf. Press cloves into onion; press onion down into sauerkraut. Heat to boiling; reduce heat; cover. Simmer very slowly 1 1/2 hours, tossing with a fork once or twice, or until ham hocks are almost tender. Score knockwurst with a sharp knife; place on sauerkraut; simmer 20 minutes longer. add apple slices, pushing them down into the sauerkraut; cook 10 minutes more. Scrub potatoes well; cook in boiling salted water for 20 minutes or until done. Arrange choucroute with potatoes on a large deep platter. 6 servings

COCADA

Serves 4

1/4 cup sugar

2 tablespoons water

1 cinnamon stick

1/2 cup lightly packed sweetened flaked coconut

1/8 teaspoon salt

1 1/2 cups whole milk, divided use

2 large eggs

1 tablespoon dried sherry

1/4 teaspoon vanilla extract

Toasted slivered almonds for garnish

In a medium saucepan, boil the sugar, water and cinnamon stick for five minutes. Remove the cinnamon stick. Add coconut and cook, stirring, until all of the syrup is absorbed, about five minutes.

Add salt and 1 1/4 cups of the milk. Cook over medium heat, stirring until the mixture comes to a boil, then turn off the heat and let the mixture sit in the pan while beating the eggs.

In a small bowl, beat the eggs with the remaining 1/4 cup of milk. Stir 1/2 cup of the hot coconut mixture into the beaten eggs, then stir the egg mixture into the pan with the hot coconut mixture.

Return the pan to the heat and cook over low heat, stirring constantly, until the pudding is hot and thickens slightly, about five to seven minutes. Stir in the sherry and vanilla.

Pour into four single-serving dishes. Refrigerate at least six hours or overnight. Serve cold, garnished with toasted almonds.

 

 

 

COLD SOUP INFORMATION

Cool off with, of all things, a bowl of soup

August 14, 2002 Posted: 04:30:10 AM PDT, By JOE STUMPE

WICHITA (KAN.) EAGLE

Nothing warms the body like hot soup on a cold day. Likewise, nothing cools quite like chilled soup on a sizzling summer day.

A spoonful of chunky gazpacho or a smooth puree of fruit or vegetables cools the body all the way down.

But first we need to get past the not uncommon notion that cold soup is somehow -- for lack of a better word -- wrong. Perhaps a comparative cruise through the world's cuisines will help.

Spain has the best known of all cold soups: gazpacho; France has vichyssoise; Scandinavians like chilled fruit soups; Mediterranean societies savor yogurt-and-cucumber concoctions; Latin America produces a velvety avocado soup; and Russians enjoy a cold version of borscht.

Convinced? In the United States, cooks make versions of all these and more. Some of the more popular feature split peas, melons, fennel and watercress.

What makes chilled soups so inviting to the cook is their ease of preparation. In contrast to hot soups, which may require long simmering, clarifying or other steps, many chilled soups call for nothing more than a knife and cutting board (or blender or food processor for purées).

Most are healthy and low-fat, using produce for the bulk of their ingredients. They're usually thickened by puréeing fruits or vegetables rather than by adding cream or a roux. Lisa Cowden, author of "Ladle, Leaf & Loaf" (Houghton Mifflin, 2000), said cooks shouldn't be fainthearted when preparing cold soups, because seasonings tend to lose their character when temperatures go down.

"Chilled soup can't be wimpy," she writes. "Low-key and low temperature add up to low-grade in my opinion. Without distinctive qualities, chilled soups just aren't very interesting."

For a spectacular dinner finale, try two soups -- one featuring raspberries, the other blueberries -- that are poured simultaneously (and slowly) into opposite sides of the same bowl.

They have enough body that they'll stay separate, then you make a little swirl through them. The colors are gorgeous.

 

CORNBREAD SALAD

1 pkg ranch style dressing mix

8 oz. sour cream

1 cup mayonnaise

1 9" pan baked and crumbled corn bread

2- 16 oz. cans pinto, drained

3 large tomatoes

1/2 cup chopped green pepper

1/2 cup chopped green onions

2 cups shredded cheddar cheese

1 17 oz. can whole kernel corn

combine dressing mix, sour cream, and mayo. set aside. place 1/2 crumbled

cornbread in bottom of a large bowl...top with 1/2 pinto beans. In a med.

bowl mix tomatoes (chopped) pepper, onions and toss to mix. layer 1/2

mixture over pinto beans. top with 1/2 cheese, corn and dressing. Repeat

layers, using remaining 1/2 of all ingredients. Garnish with crumbled

cooked bacon, tomatoes wedges if desired. Cover and chill at least 2 hours

before serving. This salad keeps well and makes a very large

salad

CRABMEAT CASSEROLE

2 cans ( 7 1/2 oz each) crabmeat

1 cup milk

1 cup mayonnaise

1 cup herbed seasoned stuffing

1 tablespoon dried onion

1 tablespoon parsley

1/4 teaspoon salt

Mix all ingredients together and spoon into a greased casserole dish. Sprinkle a little stuffing on top. Bake uncovered at 350°F for 35 minutes. serves 6

CREAM OF POTATO SOUP

4 large baking potatoes, peeled and diced

3 chicken bouillon cubes

water to cover in pot

1/2 cup each finely chopped celery and onion

instant potatoes, if needed to adjust consistency

white pepper to taste

black pepper to taste

1 cup fat free milk (or enough to adjust consistency)

2 packets Butter Buds

shredded Colby cheese and/or Monterey Jack

Boil potatoes in water w/ bouillon cubes, celery and onion. Do not drain. Mash to a texture that pleases your palate. Add enough milk to make the soup creamy again and heat slowly over low heat. Add peppers to taste. Right before serving, stir in the Butter Buds, one packet at a time.

 

We don't use low-fat cheese because we don't like the texture but since this soup is so low in fat, I feel we can spare the calories and splurge on a 1/4 cup on top of each steaming bowl.

CREAMY RASPBERRY VINAIGRETTE

10-oz. pkg. frozen unsweetened raspberries, thawed

1/4 cup raspberry vinegar

1/3 cup granulated sugar

3/4 cup vegetable oil

1/2 cup half-and-half or light cream

Puree raspberries by pushing them through a fine sieve with the back of a spoon. You should get at least 3/4 c. puree. In food processor or blender, combine vinegar and sugar, blend till smooth. With machine running, slowly add oil, then slowly add half-and-half and puree. Mix well. Refrigerate until ready to serve.

Shake well before serving. Great on a mixed greens salad.

CUCUMBERS ARE MARVELOUS

GREEK DIP

Combine:

1 finely chopped seeded, peeled cucumber

1 cup plain yogurt

1/2 tbsp. each white vinegar and olive oil

1/2 tsp. minced garlic and chopped fresh or dried mint

salt to taste.

Serve with pita wedges and crudites.

WILTED SALAD

Stir:

1/2 cup white vinegar

1/4 cup sugar

1/4 tsp. salt

in a bowl until sugar dissolves. Add:

2 thinly sliced medium cucumbers (peeled or not)

2 tbsp. each chopped red onion and snipped dill

Cover and chill several hours or overnight. Drain before serving.

COLD SOUP

Mix:

1 3/4 cups chopped, peeled, seeded cucumber

1 - 10 3/4 oz. can condensed cream of potato soup

1 1/2 cups chicken broth

1/2 cup sour cream

2 tbsp. chopped scallion

in a large bowl until well blended. Cover and chill. Serve sprinkled with chopped scallion.

EASY CHEESE STRAWS

2 cups (500 ml) all-purpose flour

1/4 lb (110 g) butter

1/4 tsp (1 ml) cayenne pepper or to taste

1 lb (450 g) Cheddar cheese, grated

Coarse salt to taste

Combine the flour, butter, and cayenne with a fork or in a food processor until the mixture resembles coarse meal. Stir in the cheese and knead by hand until the mixture holds together, adding a few drops of cold water if necessary. This mixture may be wrapped in plastic wrap and frozen until ready to use. Roll the dough to a thickness of about 1/4 inch (5 mm) and cut into strips about 1/2 inch (1 cm) wide and 4 inches (10 cm) long. Sprinkle with coarse salt and place on a

lightly greased baking sheet. Bake in a preheated 450F (230C) until golden brown, 5 to 8 minutes. Serve hot, warm, or at room temperature. Serves 6 to 10. Bon appetit from the Chef at World Wide Recipes

FLOUNDER THERMIDOR

4 flounder fillets -- (about 1 pound)

1 1/2 cups milk

1/4 teaspoon ground black pepper

3 tablespoons butter or margarine -- melted

3 tablespoons all-purpose flour

1 cup shredded sharp cheddar cheese

1/4 cup lemon juice

1 tablespoon chopped fresh parsley

1 teaspoon paprika

Hot cooked rice

Cut fillets in half lengthwise; roll up, and secure with wooden picks. Place filets in a lightly greased 12- x 8- x 2-inch baking dish.

pour milk in dish; sprinkle fillets with pepper. Cover and bake at 350 degrees F for 30 minutes or until fish flakes easily when tested with a fork. Remove from oven; drain, reserving liquid.

Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add reserved liquid; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add cheese; stir until melted. Stir in lemon juice; pour over fish. Sprinkle with parsley and paprika. Place under broiler 6 inches away from heat; cook 2 to 3 minutes or until lightly browned. Serve over hot cooked rice. Yield: 4 servings.

FRESH BERRY PIE

3 1/2 Tbsp. cornstarch

3/4 cup cold water

1/2 to 1 cup sugar (I used 1 cup)

1 1/4 cups mashed berries

1 tsp. lemon juice

4 cups fresh, whole berries (cubed fresh peaches can also be added)

9 inch prepared baked or graham cracker crust,

1 cup whipped, sweetened whipping cream

Mix water and cornstarch in saucepan; add sugar and mashed berries, stir to mix. Cook over medium heat, stirring constantly until thickened and bright colored. Remove from heat, add lemon juice and cool for 10 minutes, stirring frequently. Fold whole berries into sauce and pour into prepared crust. Chill thoroughly and top with whipped cream.

I used mostly blackberries for the mashed berries because they are so much larger than the raspberries. When they are mashed, they look like little black beads and their color adds to the presentation of the pie.

FRUIT AND PROSCIUTTO APPETIZERS:

PEACHES AND PROSCIUTTO

4 appetizer servings

2 tablespoons extra-virgin olive oil

1 tablespoon fresh lime juice

1/8 teaspoon white pepper

4 ripe peaches, medium size, peeled and quartered

8 thin slices (about 4 ounces) prosciutto

Optional garnish: Mint leaves, lime slices

In a cup, combine oil, lime juice and white pepper. On four plates, arrange peaches and prosciutto. Drizzle with dressing. Garnish with mint leaves and lime slices, if desired.

PROSCIUTTO AND GLAZED PLUMS

4 appetizer servings

4 ripe plums, pitted and halved or quartered

1 tablespoon sugar

1/2 cup crumbled Gorgonzola cheese, at room temperature

8 thin slices French bread, toasted

8 thin slices prosciutto (about 4 ounces)

Optional garnish: grape clusters and toasted walnut halves

Preheat broiler. Line broiler pan with foil. Place plum halves on pan; sprinkle with sugar; let stand for 10 minutes. Broil until softened and slightly caramelized, about five minutes.

Spread 1 tablespoon Gorgonzola on each piece of toast. On each plate, arrange two plum halves, two slices prosciutto and two Gorgonzola-topped toasts. Garnish with small grape clusters and toasted walnut halves, if desired.

GARDEN CASSEROLE

1 pound ground beef

1/4 cup diced green pepper

1/4 cup chopped onion

1/4 cup diced celery

1 package beef noodle hamburger helper

2 1/2 cups hot water

tomato slices

grated parmesan cheese

snipped parsley

Heat oven to 425°F. Cook and stir beef, peppers, onions and celery in frying pan till beef is light brown. Drain and stir in noodles, sauce mix, and water. Heat to boiling pour into ungreased 1 1/2 quart baking dish. Cover and bake 15 minutes. Place tomato slices on casserole, sprinkle with cheese and parsley. Bake uncovered 10 more minutes. 5 - 6 servings

 

GARDEN STUFFED BAKED POTATOES

These can be made ahead and reheated in the microwave. I think these would

be good too with some peas and corn added to them. It is good to mix peas and

corn into mashed potatoes.

4 russet potatoes

2 tablespoons butter or margarine

1 small onion, chopped

1 (10 oz.) package frozen chopped broccoli, thawed, drained

1/2 cup ranch salad dressing

1 tablespoon vegetable oil

2 teaspoons dried parsley

salt and pepper

1 cup Cheddar cheese

Microwave pierced potatoes on High for 12 minutes or bake for 15 minutes. Slice off potatoes tops. Scoop out pulp, keeping skins intact. Mash pulp in medium bowl. Heat a small skillet over medium heat, add butter. Add onion

and sauté until tender, about 5 minutes. Add onion, broccoli, and salad

dressing to potato pulp, mix well. Brush outside of potatoes skin shells

with oil. Spoon potato mixture into shells, dividing evenly. Place on baking

sheet. Top each potatoes with Cheddar cheese. Bake potatoes until heated

through, about 15 minutes in a 425 degree oven. Sprinkle with parsley, salt

and pepper to taste. Makes 4 servings.

GAZPACHO WITH GARLIC HERB CROUTONS

4 to 6 servings

1 3/4 pounds ripe tomatoes

1 large cucumber, chopped

1 green bell pepper, chopped

2 cloves crushed garlic

1 tablespoon finely chopped olives

1/3 cup white wine vinegar

1/4 cup olive oil

1 tablespoon tomato paste

2 1/2 cups water

Garnish: 1 small onion, chopped

1 green bell pepper, chopped

2 green onions, thinly sliced

1 large cucumber, chopped

2 hard-cooked eggs, chopped

Peel, seed and finely chop tomatoes. Mix together the chopped tomatoes, one of the chopped cucumbers, one of the chopped green peppers, garlic, olives, vinegar, oil and tomato paste, and season to taste. Cover and refrigerate for two to three hours.

Use 2 to 3 cups chilled water to thin the soup to your taste. Serve chilled with the chopped onion, green pepper, green onion, cucumber, boiled eggs and croutons for diners to add to their own bowls.

To make croutons: Remove the crusts from two thick slices of bread and cut each slice into 16 cubes. In a bowl mix together 3 tablespoons olive oil, two crushed garlic cloves, 1 tablespoon fresh oregano, 2 tablespoons chopped fresh thyme, 1 tablespoon chopped fresh rosemary and a pinch of chili flakes.

Add bread crumbs and toss until oil is absorbed. Lay bread cubes in a shallow pan and bake 12 minutes at 300 degrees, or until croutons are golden brown. Turn once during baking.

GLAZED CRANBERRY ORANGE LOAVES

Bread:

3 cups all purpose flour

1 1/4 cups sugar

1/2 teaspoon salt

1 tablespoon baking powder

1/2 cup pecans, coarsely chopped

3/4 cup (1 1/2 sticks) butter or margarine, melted

1 orange

2 eggs

1 1/4 cups milk

1 cup dried cranberries

additional pecan halves (optional)

Glaze:

1/2 cup powdered sugar

1 tablespoon milk

Preheat oven to 350 degrees. Lightly spray mini loaf pans (4) with nonstick

cooking spray; set aside. In large bowl, combine flour, sugar, salt, and baking powder. Chop pecans; add to bowl. Mix well and set aside. In small bowl microwave butter on high 45-60 seconds or until melted. Zest orange to measure 1 Tablespoon zest. Juice orange to measure 1/4 cup juice. Add zest, juice , eggs and milk to butter; wisk until combined. Add butter mixture to dry ingredients; mix just until dry ingredients are moistened. Do not over mix. Gently stir cranberries into batter. Fill each mini loaf pan with about 1 cup batter. Top batter with additional pecan halves if desired.

Bake 40-45 minutes or until cake tester inserted in center of loaves comes out clean and tops are golden brown. Cool 5 minutes in pan. Loosen sides of loaves from pan; remove to cooling rack. cool completely. for glaze, mix powdered sugar and milk until smooth; drizzle evenly over cooled loaves.

Yield ; four mini loaves

HAMBURGER NOODLE CASSEROLE

1 pound ground beef

1/2 cup chopped onion

1/2 cup chopped green pepper

8 oz noodles, cooked and drained

1 cup shredded process cheese

1 (10 oz) can tomato soup

1/2 cup chili sauce

parmesan cheese

Brown the beef, onion and green pepper; drain well. Add noodles, cheese, soup, chili sauce and one cup water. Season with salt and pepper to taste. Sprinkle parmesan cheese over mixture. Bake in casserole dish, uncovered, at 350°F for 35 minutes or until heated through.

HASH BROWN CASSEROLE

1 bag frozen hash brown potatoes (2.2 pounds)

2 cups sour cream

1 (10 oz) can cream of chicken soup

2 cups grated cheddar cheese medium or old

2 cups corn flakes

1/4 cup butter melted

pepper to taste

Gently mix potatoes, sour cream, soup, cheese and pepper. Pour into ungreased 9 by 13 inch pan. Crush the corn flakes and spread over the top. Drizzle with melted butter. Bake uncovered for one hour at 350°F. serves 8 to 10

HOMEMADE WHEAT BREAD

Mix in a bowl:

1 cup lukewarm water

2 Tablespoons yeast

set aside for 12-15 minutes

Mix in another bowl:

1/2 cup sugar

1 cup oil

2 teaspoons salt

2 cups hot water

4 cups white flour

6 cups wheat flour

Cool off for a few minutes. Pour yeast mixture into sugar mixture. stir. Add

flour, and knead for 10 minutes. Let rise until doubled, punch it down, rise again, punch again; shape into loaves (4-5 loaves), then rise again in pans. Bake at 350 for about 30 minutes.

LEFTOVER VEGETABLE CASSEROLE

2 tablespoons butter

1 tablespoon flour

1/2 teaspoon salt

1/3 teaspoon pepper

1 cup milk

2 cups cooked vegetables

1/2 cup soft bread crumbs

grated cheese (optional)

asparagus tips

Make a white sauce of butter, flour, salt and pepper. Put vegetables and bread crumbs in greased baking dish and add white sauce. Arrange asparagus on top and sprinkle with grated cheese or paprika. Bake at 350°F for 30 minutes.

MINESTRONE SUPPER DISH

1 pound ground beef

1/2 cup celery cut in half inch pieces

1 package Spaghetti Hamburger Helper

1/2 cup hot water

14 oz can kidney beans

19 oz can whole tomatoes

12 oz can whole kernel corn

1 teaspoon thyme

Cook and stir ground beef and celery in frying pan until beef is light brown; drain. Mix beef mixture, spaghetti m and sauce mix, water, beans, tomatoes, corn and thyme thoroughly in ungreased 2 quart casserole or oblong baking dish. Cover and bake until hot and bubbly 40 to 45 minutes. Stir. Garnish with grated carrots.

7 servings

 

 

MISSISSIPPI SPICE MUFFINS

1 cup soft butter

2 cups sugar

2 eggs

2 cups applesauce

3 tsp. cinnamon

2 tsp. ground allspice

1 tsp. ground cloves

2 tsp. baking soda

1 tsp. salt

4 cups flour

1 cup chopped nuts (optional)

powdered sugar

Heat oven to 350 degrees. Cream butter and sugar together. Add eggs, one at a time, beating in between. Mix in applesauce and spices. Sift together salt, soda, and flour, add to applesauce mixture. Beat well. Stir in nuts, if using them.

Bake in lightly greased muffin pans for 20 to 25 minutes, or until done. Sprinkle with powdered sugar. Makes 24 muffins

MOUNTAIN MAMAS WHOLE WHEAT BREAD

(from the Bread Winner's Cookbook)

6 cups lukewarm water (85-105 degrees)

2 pkg. dry yeast

1/2 cup honey or molasses

2 cups nonfat dry milk

6-8 cups whole wheat flour

2 1/2 Tbsp salt

1/2 cup vegetable oil

8-11 cups whole wheat flour

1 egg, beaten

1/4 cup milk

Put water in large bowl, sprinkle with yeast and stir to dissolve. Add

sweetening and dry milk. Add flour, 1 cup at a time, stirring briskly after

each addition. Will be quite thick, but stir-able. Now beat 100 times until

smooth. Cover with damp towel, set in warm place and let rise till doubled.

After rising, fold in salt and oil. Add flour a little at a time. It will be thick and heavy. Turn onto breadboard and knead 15-20 minutes, with the knowledge that the longer you knead better the bread will be. Oil a big bowl and put dough in, turning once to grease the top. Cover with damp cloth, let rise 1 hour. Punch down 25-30 times. Let rise again for 40 minutes.

Knead briefly and divide into 4 pieces. Let sit 5 minutes. Put into oiled loaf pans, or arrange free-form on a baking stone. Cut slits in top. Brush with wash made of egg and milk. Sprinkle with sesame or poppy seeds, if desired. Let rise 20 minutes, then bake at 350 degrees for 50-70 minutes. Remove immediately

to wire racks. Yields 4 hearty wheaty delicious loaves. Be careful - you may

get addicted!

ONE DISH CHICKEN

4 - 6 medium size potatoes

4 - 6 medium size carrots

4 - 6 medium size onions

4 - 6 chicken pieces legs or breasts

1 can undiluted mushroom soup

1 can undiluted celery soup

small pieces butter or margarine

salt and pepper

Grease a shallow glass baking dish or roaster with butter or margarine. Cut potatoes like thick fires and layer bottom of dish. Cut carrots in strips lengthwise and layer on top of potatoes. Cut onions in quarters and space on carrots. Rinse and dry chicken pieces and place on top, sprinkle with salt and pepper. Pour undiluted soups over all, do not stir, add pats of butter or margarine, cover dish with foil, bake in preheated oven at 425°F for one hour. Test chicken with fork. Will yield enough for four to six people. add more ingredients if extra servings are needed. Remove foil and take to table, add a nice green salad and supper is ready.

PARISIAN CHICKEN SALAD

Parisian Mayonnaise (see below)

1/4 cup olive or vegetable oil

2 tablespoons dry white wine OR 2 tablespoons apple juice

1 teaspoon chopped fresh thyme OR 1/2 teaspoon dried thyme leaves

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

8 cups bite-size pieces mixed salad greens

1 medium tomato -- cut into 8 wedges

1/2 medium cucumber -- thinly sliced

3 tablespoons niçoise olives or small pitted ripe olives

1 tablespoon chopped fresh chives

PARISIAN MAYONNAISE

3/4 cup mayonnaise or salad dressing

2 tablespoons brandy OR 2 tablespoons apple juice

1 tablespoon ketchup

1 teaspoon lemon juice

1 teaspoon Dijon mustard

1/8 teaspoon ground red pepper (cayenne)

Prepare Parisian Mayonnaise: Mix all ingredients. Cover and refrigerate at least 2 hours to blend flavors. About 1 cup.

Prepare salad: Mix oil, wine and thyme in shallow nonmetal dish or resealable plastic bag. Add chicken, turning to coat with marinade. Cover and refrigerate

at least 1 hour but no longer than 24 hours.

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

Remove chicken from marinade; reserve marinade. Cover and grill chicken 4 to 5 inches from MEDIUM heat 15 to 20 minutes, turning and brushing frequently with marinade, until juice of chicken is no longer pink when centers of thickest pieces are cut. Discard any remaining marinade.

To serve, cut each chicken breast half diagonally into 4 pieces. Arrange salad greens on serving platter. Arrange chicken on greens. Garnish with tomato, cucumber and olives. Sprinkle with chives. Serve with Parisian Mayonnaise. Yield: 4 servings.

PEACH CRISP

4 large Peaches - peeled and sliced 1/4" thick

3 tablespoons Flour

1 cup Quick Cooking Oats -- uncooked

1 teaspoon Cinnamon

1/2 teaspoon Nutmeg

2 tablespoons Diet Margarine

2 teaspoons Diet Margarine

3 tablespoons Brown Sugar -- packed

5 teaspoons Sweetener -- such as NutraSweet

Non-stick Cooking Spray

Preheat oven to 350 degrees F. In a large bowl, toss peaches with 1 tablespoon of the flour and place in a 6x11" baking pan that has been sprayed with nonstick cooking spray. In a small bowl, combine remaining ingredients. Mix well until mixture is crumbly. Sprinkle evenly over peaches. Bake 30-35 minutes, until crisp. Serve warm or cold.

PEANUT BUTTER BANANA CREAM PIE

 

3/4 Cup packed brown sugar

1/2 Cup (4oz.) 1/3-less-fat cream cheese

1/2 Cup reduced fat peanut butter

1/2 Teaspoon vanilla extract

1 (8oz.) container frozen fat-free whipped topping, thawed

1 1/2 Cups sliced banana (about 2 bananas)

1/4 Cup fat-free chocolate sundae syrup

crust:

1 Keebler shortbread ready-made crust

--OR--

1 Cup vanilla wafer cookies (about 20 cookies)

1/3 cup packed brown sugar

2 1/2 Tablespoons butter, melted

Cooking spray

crust preparation:

Place cookies in a food processor, and process until finely ground. Add the

cup brown sugar and butter; pulse 2 to 3 times or just until combined. Press crumb mixture into bottom and up sides of a 9" pie plate coated with cooking spray. Bake at 350 deg F. for 10 minutes; cool completely on a wire rack.

--OR--

Remove plastic.

pie prep:

Place 3/4 Cup brown sugar, cream cheese, peanut butter, and vanilla in a mixing bowl; beat with mixer at medium speed until smooth. Fold in whipped topping. Arrange bananas in bottom of prepared (or purchased) crust. Spread peanut butter mixture over bananas; drizzle with syrup. Cover & freeze 8 hours; let stand at room temperature 15 minutes before serving.

PEAR AND GORGONZOLA SALAD

4 to 6 cups (1 - 1.5 L) mixed greens, trimmed, washed, and dried

1/2 cup (125 ml) basic vinaigrette sauce (recipe follows)

2 pears, cored and sliced

1/4 lb (110 g) Gorgonzola or other good quality blue cheese, crumbled

1 cup (250 ml) walnut halves, toasted and coarsely chopped

Toss the greens with most of the vinaigrette and divide between individual salad plates. Arrange the pear slices on top and sprinkle the Gorgonzola over all. Top with the toasted walnuts and remaining vinaigrette. Serves 4 to 6.

 

Basic Vinaigrette Sauce

1 Tbs (15 ml) finely chopped shallot or onion

1 tsp (5 ml) Dijon-style mustard

1/4 cup (60 ml) red wine vinegar

Salt and freshly ground pepper to taste

3/4 cup (180 ml) extra virgin olive oil

Combine the shallot, mustard, vinegar, salt, and pepper in a small mixing bowl and whisk until thoroughly combined. Add the oil in a thin stream, whisking constantly. If the sauce separates before being used it me be recombined by whisking vigorously for a few seconds. Makes 1 cup (250 ml).

Bon appetit from the Chef at World Wide Recipes

PECAN DIAMONDS

Crust:

4 cups all-purpose flour

1 cup powdered sugar

2 cups unsalted butter, cubed and softened (4 sticks)

1/4 cup cold water

Filling:

2 1/4 cups light corn syrup, divided

1 cup granulated sugar

1 cup light brown sugar, packed

6 large eggs

1 Tbsp. vanilla extract

1/4 cup unsalted butter, melted

3 cups pecan halves

Heat oven to 400 degrees. Lightly grease bottom of a 12-by-18-by-1 inch jelly roll pan with a rim. For the crust: In a large mixing bowl, stir together the flour and powdered sugar. Toss cubed butter into flour mixture. Using fingers, rub in

butter until combined and a coarse texture appears. Pour cold water over mixture and gently press together. Dough will be crumbly; do not over-mix or

knead.

Distribute dough crumbs evenly onto sheet pan. Flour fingertips and gently press dough into bottom and up the sides of the pan. Gently press down on dough with palms of hands to ensure even thickness. Bake for 20-25 minutes, until pale

golden in color. Should air pockets appear during baking, prick with a toothpick or fork. Prepare the filling while the crust bakes.

For the filling: In a large mixing bowl, whisk together 2 cups light corn syrup, granulated sugar, brown sugar, eggs and vanilla extract. Slowly pour melted butter into the mixture and continue whisking until smooth. Stir in the pecan halves. Slowly pour filling over hot, pre-baked crust, evenly distributing nuts.

Be sure oven racks are level and carefully place sheet pan back in oven; you

don't want any sticky mixture to spill onto the oven floor. Lower temperature to 375 degrees and bake 30-35 minutes, until deep golden brown.

Cool 2 minutes on rack. In a small glass bowl, microwave remaining 1/4 cup

corn syrup for 20 seconds, until warm. Gently brush corn syrup over pecan

filling. While still warm, run a knife around the crust edges to loosen. Cool 6 hours or overnight before cutting.

With a sharp knife, cut the long side of the pan into 6 sections. Then cut into 3 equal sections lengthwise. Cut each of those pieces on the diagonal to create triangle shapes. A serving of 2 pieces creates a diamond

shape. Serves 36.

PERUVIAN CHICKEN WITH PLUMS

Not your ordinary chicken!

Serves 8

3-1/2 pounds skinned chicken, cut up

3 tbsp. vegetable oil

1 cup onions, chopped

1 cup diced green bell peppers

2 teaspoons garlic cloves, minced

1 tomato, chopped

1 seeded, diced fresh jalapeno pepper

1/4 teaspoon powdered saffron, Optional

3 1/2 cups low sodium chicken stock

1 bay leaf

4 quartered fresh California plums

4 cups cooked brown rice

Sauté chicken in oil in large nonstick skillet, turning often until golden brown on all sides, about 12 minutes. Add onion, green pepper and garlic, then sauté 2 minutes longer. Add tomato, jalapeno, saffron, stock and bay leaf. Bring to a boil; cover and simmer 10 minutes. Add plums and rice; heat.

Serve with extra plum wedges, if desired.

RESERVE CHICKEN AND DUMPLINGS

Makes 8 servings

1/2 cup butter (1 stick)

1 medium onion, cut into 1-inch cubes

2 carrots, cut in half lengthwise and sliced diagonally into 1-inch pieces

2 celery ribs, sliced diagonally into 1-inch pieces

4 large boneless, skinless chicken breast halves, cut into 1-inch cubes (about 2 pounds)

1 teaspoon dried thyme

1 tablespoon herbes de Provence

2 potatoes, peeled and cut into 1-inch cubes

4 cups chicken broth (homemade, canned or made with chicken base and water)

1/2 cup all-purpose flour

3 cups whipping cream

4 2/3 cups all-purpose baking mix (Bisquick)

11/2 cups water

1/2 cup frozen peas

Salt and pepper to taste

Fresh parsley for garnish

In a large, deep-sided pan, melt the butter over low heat. Add the onion, carrots and celery, and sauté without browning for about 10 minutes or until the onion is translucent.

Add the chicken, thyme and herbes de Provence, and sauté another 10 minutes or until the chicken is about almost done. Do not brown the chicken. Add the potatoes and chicken broth, and simmer 10 to 15 minutes or until the potatoes are tender.

In a medium bowl, whisk the flour into the cream until smooth. Add the cream mixture to the simmering stew and stir until incorporated. Bring to a simmer and cook for about 10 minutes or until the mixture is thickened and all of the vegetables are tender. (If the sauce becomes too thick, thin with a little milk.)

While the stew is simmering, combine the baking mix with the water in a medium bowl. Stir just until a stiff batter forms. Line the layers of a bamboo steamer (see note) with parchment paper. Drop the dumpling dough onto the parchment with a 1/4-cup scoop, leaving about 1 inch between each dumpling. Stack the layers and cover. Steam over boiling water 10 to 12 minutes, or until the dumplings are done in the center.

When the stew is thickened, add the peas and season to taste with salt and pepper. Simmer briefly until the peas are hot.

Place 2 dumplings in a shallow bowl and ladle stew over the top. Garnish with parsley and serve hot.

Note: If a bamboo steamer is unavailable, set water to boil in a deep pot with a lid. While water is boiling, line with parchment paper a flat steamer rack, cake rack or wire mesh splatter shield that's large enough to rest atop the pot. Steam dumplings by placing them on the parchment paper and covering them with the pot's lid.

-- From Dianna McPhee, executive chef,

and Jonathan Huetter, sous chef, The Vintage Room and Restaurant, The Reserve Vineyards and Golf Club

RHUBARB CUSTARD PIE

 

Beat slightly

3 eggs

Add

tbsp. milk

Mix and stir in...

2 cups sugar

1/4 cup flour

Mix in...

4 cups cup up rhubarb

 

Pour into pastry-lined pie pan, cover with a lattice top.

 

Bake until nicely browned in a 375 degree oven for 50 to 60 minutes.

 

You will need to make 2 pie shells for rhubarb custard pie.

 

1-2-3 Pastry

 

1 3/4 cup flour

3/4 tsp. salt

1/2 cup oil

3 tbsp. cold water

 

Combine flour and salt in a bowl. Blend in oil with a fork. Sprinkle water over mixture, mix to make a dough. Shape dough into a ball. Flatten slightly. Roll into a circle between two squares of waxed paper. Peel off top paper and flip dough into your pie dish, adjust to fit and then peel off other piece of waxed paper.

 

Makes one pie crust. Dampen your surface before putting down the bottom waxed paper, as it helps to hold the waxed paper in place while rolling out the dough.

RUMAKI

12 appetizers

6 chicken livers

4 water chestnuts

6 slices bacon

Brown sugar

Teriyaki sauce

1/4 cup vegetable oil

1/4 cup soy sauce

2 tablespoons catsup

1/4 teaspoon pepper

2 cloves garlic, crushed

For teriyaki sauce: Combine vegetable oil, soy sauce, catsup, pepper and garlic. Set aside.

Cut each chicken liver in half. Cut each water chestnut into three pieces. Place in a small bowl. Pour teriyaki sauce on livers and water chestnuts. Refrigerate at least four hours. Drain.

Cut each bacon slice in half. Wrap a piece of liver and a piece of water chestnut in a piece of bacon. Secure with toothpick. Roll in brown sugar.

Set oven control to broil and broil rumaki 3 to 4 inches from heat, turning occasionally until bacon is crisp, about 10 minutes.

SAUSAGE SEAFOOD STEW

Part 1:

2 ounces olive oil

1/4 yellow onion, diced

1/2 red bell pepper, diced

2 cloves garlic

Part 2:

1/2 link Italian sausage, sliced

4 fresh clams

1/3 cup calamari

2 (16/20) prawns

1/3 cup rock shrimp

1 large scallop

1/3 cup fin fish

1/3 cup chopped clams

1 large oyster

Part 3:

3 ounces tomato sauce

1/3 cup whole cream

1/3 cup clam juice

1 green onion, sliced

Chopped Italian parsley

 

Seasoning pre-mix:

1/2 teaspoon cumin

1/8 teaspoon cayenne

1/4 teaspoon paprika

1/2 teaspoon thyme

1/2 teaspoon fennel seed

Mix and sauté Part 1 for 2 minutes. Add all of Part 2 except the scallop. Add the pre-mixed seasoning. Continue to sauté for another 2 minutes.

Add Part 3 and stir, allowing simmering for a few minutes to reduce the liquid.

When the who clams open, add the scallop and simmer for a few more seconds.

The scallop and oyster should not be completely cooked.

SAVORY BREAD PUDDING

Makes 12 servings

2 loaves day-old rustic bread (such as como)

2 tablespoons vegetable oil

1 large onion, diced

11/2 tablespoons minced fresh garlic

3 tablespoons minced fresh rosemary

2 tablespoons minced fresh thyme

1/2 cup dry white wine

12 eggs

2 cups whipping cream

1 tablespoon kosher salt

2 teaspoons freshly cracked black pepper

1 cup cooked wild rice (1/3 cup raw)

2/3 cup chevre cheese (5 1/3 ounces)

2 cups shredded gruyere cheese (8 ounces)

1 cup coarsely chopped pecans

Preheat oven to 350 degrees. Spray a 9-by-13-inch baking pan with cooking spray and set aside.

Cut the crust off the bread and set aside for another use. Cut the bread into 1/2-inch-thick slices; set aside.

Heat the oil in a sauté pan oven medium heat, add the onion and sauté until tender, about 5 minutes. Add the garlic, rosemary and thyme and sauté about 1 minute longer. Add the wine and cook to deglaze the pan. Remove from heat and let cool.

Whisk together the eggs, cream, salt and pepper. Add the cooled onion mixture and mix well. Completely cover the bottom of the prepared pan with a single layer of bread slices. Evenly distribute the wild rice over the bread, then cover the rice with half of each of the cheeses and half of the pecans. Pour half of the onion-custard mixture over the top. Place another layer of bread slices over the custard and then top with the remaining pecans and custard mixture. Sprinkle the remaining cheeses over the top. Cover the pan with foil and bake for 1 hour. Remove the foil and bake about 30 minutes longer or until the custard is set. Serve warm.

SIMPLE RECADO ROJO

(ACHIOTE PASTE)

makes 1/2 cup

4 tablespoons achiote seed

1 teaspoon crushed dried oregano, Yucatecan if possible

1 teaspoon cumin seed

1/2 teaspoon mild peppercorns

12 whole allspice

3 tablespoons water

Mix the spices together and grind 1/3 of the quantity at a time, or as much as your electric grinder can accommodate efficiently, as finely as possible.

Sift through a fine strainer and grind the residue once again. Stir the water in gradually and mix well to a stiff paste.

If you are not going to use the paste immediately, form it into a round thick cake and divide into four pieces.

Wrap well and store in the freezer. Storing it in this way makes it easier to take out a small piece at a time.

To dilute for use, crush one piece of the paste ( 1/4 of the cake) with 20 small garlic cloves and sea salt to taste and dilute to a thin cream using bitter orange juice or a mild vinegar.

SOUTHERN SWEET POTATO CHICKEN

Serves 4

4 skinned chicken breast halves

2 tablespoons vegetable oil

1 cup evaporated milk

2 tablespoons honey

1 teaspoon salt

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 16 oz. can sweet potatoes in syrup, drained, reserve 1/4 cup syrup

1/4 cup raisins

Preheat your oven to 350 degrees.

In large skillet, place oil and heat to medium temperature. Add chicken , cook, about 10 minutes or until lightly browned on both sides. Drain chicken on paper towels and place in 13 X 9 X 2-inch baking dish.

In a small bowl, mix together evaporated milk, honey, salt, nutmeg and cloves. Pour over chicken. Bake for 10 minutes. Remove from oven and arrange sweet potatoes and raisins around chicken. Pour reserved 1/4 cup syrup over chicken. Return to oven and bake about 40 minutes or until fork can be inserted in chicken with ease.

SUMPTUOUS BLUEBERRY MUFFINS

Makes 8 muffins

1-1/4 cups unbleached flour

1/2 cup sugar

2 teaspoons baking powder

1/4 tsp. salt

Grated zest of 1 lemon

1 cup blueberries

1 egg

2 teaspoons of sour cream

1/4 cup of milk

Shortening to grease muffin tin

Preheat your oven to 350 degrees.

Mix flour, sugar, baking powder, salt and zest in a bowl. Add the blueberries and stir. In another bowl whisk the egg, sour cream and milk together until just incorporated. Add the wet ingredients to the dry ingredients and stir until all is moist.

Grease 8 cups of a muffin tin with shortening and scale the batter into the cups until each cup is about 2/3 full. Bake for 20-25 minutes until a toothpick inserted into the center comes out clean.

 

 

 

 

 

SWEET AND SOUR CARROT SALAD

8 medium carrots -- thinly sliced

1/2 teaspoon salt

1/2 medium onion -- diced

2 tablespoons sugar

2 tablespoons chopped fresh parsley

2 tablespoons paprika

1 1/2 teaspoons ground black pepper

1/2 teaspoon ground cinnamon

1/4 teaspoon crushed red pepper

1 cup orange juice

1/2 cup red wine vinegar

3 tablespoons olive oil

Cook carrot and salt in boiling water to cover 4 to 5 minutes or until crisp-tender; drain. Whisk together onion and next 9 ingredients in a large bowl. Add carrot,

tossing well. Cover and chill 4 hours. Yield: 8 servings.

TANGY STRAWBERRY SOUP

Serves 6

1 quart fresh strawberries

1 cup orange juice

2 teaspoons quick cooking tapioca

1 teaspoon ground cinnamon

1 cup buttermilk

3/4 cup sugar

1 1/2 tablespoons lemon juice

3 cantaloupes, halved

1 cup plain yogurt

Wash strawberries, reserving 6 for garnish. Hull remaining berries. Puree strawberries in blender or food processor. Add orange juice, tapioca and cinnamon; process for 10 seconds. Pour strawberry mixture into a 3-quart glass casserole dish. Microwave on HIGH for 5 to 6 minutes or until tapioca is transparent. Stir in buttermilk, sugar, lemon juice, and lemon rind. Cover and chill 3 hours or overnight. When ready to serve, ladle soup into melon halves. Garnish with yogurt and reserved strawberries.

TIRAMISU

1 Sara Lee Pound Cake Loaf

8 oz. Mascarpone Cheese

1 1/2 cups Heavy whipping cream

2/3 cup Granulated sugar

1/2 tsp Vanilla extract

2 Tbsp Brandy extract

1/2 cup Espresso

2 tsp Cocoa powder

1. Trim dark area from top of pound cake. Slice horizontally into 4 layers. Using a 2 or 3 inch biscuit cutter cut 3 rounds from each layer. Discard remaining pound cake or store for another dessert.

2. In a small bowl with an electric beater set on medium mix the mascarpone with the heavy cream and 1/2 cup of the sugar. Beat until soft peaks form. Then add the vanilla extract and 1 T. of the brandy extract and beat until stiff peaks form.

3. Combine the remaining brandy extract, the espresso and remaining sugar. Stir until completely dissolved.

4. Place a spoonful of the cheese mixture into the bottom of a dessert dish so that it covers the entire bottom of the dish. Place one of the pound cake rounds on top. Brush the espresso mixture on top of the cake round until saturated. Spread more of the cheese mixture on top of the round taking care to spread to the edges of the dish, sealing in the cake round. Place the second cake round and brush as before. Cover the round with the cheese mixture, sealing the edges and making a small mound. Dust the top of the cheese mixture with cocoa powder.

5. Refrigerate for a minimum of one hour. Take out 1/2 hour before serving.

VEAL SCALOPPINI AL MARSALA

4 veal scallops (about 1 lb., cut from leg, each about 1/8 inch thick)

salt and pepper for seasoning

3 tablespoons of butter or margarine

1 clove garlic, crushed

1 tablespoon butter or margarine

1/2 pound mushrooms, sliced

1/2 cup Holland House Marsala Cooking Wine

Dredge veal in flour and salt and pepper to taste. Melt the 3 tablespoons of butter or margarine in skillet; brown garlic. Then add the veal, browning quickly. Remove the veal to a shallow baking dish. Add the other 1 tablespoon of butter or margarine to the pan and sauté the mushrooms. Add the cooking wine and bring to a boil. Simmer approximately for 2 minutes to blend flavors. Pour over the veal. Cover and bake for about 20 minutes at 350 degrees. Serves 2-3.

 

VEGETABLES IN COCONUT GINGER SAUCE

Crisp vegetables partnered with rice creamy coconut, heady fresh basil, and a kick of ginger make this dish divine. Keep the nutrients in your veggies by cooking them fast; they'll taste better and you'll save time in the process. Served over rice, this meal is filling and delicious.

1 can light coconut milk or 1 1/4 cups regular

3 cups broccoli, chopped in quarter sized heads

1 head fennel, washed and sliced into small pieces

2 carrots, sliced

1 cups fresh spinach, chopped

3 cloves of garlic, minced

1 teaspoon red pepper chili flakes (less if you want the dish less spicy)

1 tablespoon ginger, minced

1/3 cup fresh basil, chopped

1 teaspoon salt, or more to taste

3 scallions

1.5 tablespoons olive oil

1) Start rice -- white rice wait about 10 minutes before starting because it takes 20 minutes to make. If making brown rice, you'll need to wait until it's 10 minutes from done.

2) Chop all ingredients.

3) Heat oil to medium high, and when hot, add garlic, ginger, scallions, and chili flakes. Sauté for one minute, stirring

4) Add carrots and fennel and stir for another minute.

5) Add broccoli and cover for 30 seconds.

6) Add coconut milk and bring to a boil. Cover for 1-2 minutes, until broccoli is bright green all over.

7) Remove from heat. Serve over rice garnished with scallions.

 

ZUCCHINI CASSEROLE

1 cup sliced carrots

5 cups thinly-sliced zucchini (unpeeled)

1 (6 ounce) package chicken-flavored stuffing mix

1 can cream of mushroom soup

1 cup sour cream

1/2 cup butter or margarine

1/4 cup chopped onion

Preheat oven to 350 degrees. Place carrots in large pan and boil for 5 minutes. Add zucchini, cover and boil 5 minutes longer. In medium bowl, melt butter in microwave. Add contents of seasoning packet and stuffing crumbs and stir until moistened. Spoon 2/3 stuffing mixture in bottom of a 9x9, 10x10 or 9x12 pan. Drain cooked vegetables. Mix with soup, sour cream and onions. Pour over stuffing mix. Sprinkle with reserved stuffing crumbs. Bake for 40 minutes.

serves at least 4

 

SHALOM FROM SPIKE & JAMIE



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