Spike's & Jamie's Recipe Collection & a Whole Lot More!

Stuck in someone else's frames? break free!

Recipes from Spike & Jamie

Back  <>  Home  <>  Next

Contents Disk 333

How to use these pages:  Below is a list of the recipes on this page.  You can either scroll down the page and look at all of the recipes, or look at the titles.  When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page)   or Ctrl - F on your keyboard).


































































1 1/4 cups Bran

1 cup Whole wheat pastry flour

2 1/2 tsp Baking powder

3/4 tsp Nutmeg

1/4 tsp Ground cloves

1/3 cup Milk

2 Eggs

3/4 cup Maple syrup

1/4 cup Butter

1 cup Green apple

1 cup Raisins

Combine bran, flour, baking powder, nutmeg and cloves; set aside. Cream together milk, eggs, maple syrup, and butter; fold in flour mixture. Stir in apples and raisins. Pour into oiled muffin tins, and bake at 350°F. until tops split, 15 to 25 minutes.


1 1/2 - 2 lbs (675 - 900 g) fresh asparagus, trimmed

4 Tbs (60 ml) butter

Salt and freshly ground pepper to taste

1 cup (250 ml) freshly grated Parmesan cheese

Boil or steam the asparagus until tender but still a little undercooked. Plunge into ice water and drain. Place the asparagus in a lightly greased baking dish and dot with the butter. Season with salt and pepper and top with the Parmesan. Bake in a preheated 450F (230C) oven just until the Parmesan begins to turn light brown, about 10 to 12 minutes. Serves 4 to 6. Bon appetit from the Chef at World Wide Recipes


by Todd Wilbur

This is the spicy sauce that you can order on your Gordita or Chalupa at Taco Bell, but you won't get much extra sauce -- even if you order it on the side -- to use later at home. Too bad, since this stuff is good enough to use on all sorts of homemade Mexican masterpieces, from tacos to fajitas to breakfast burritos. Now, with this original TSR clone of the creamy sauce, you'll have enough to hold you over for a while. You need a food processor to puree the vegetables, but don't expect to use all the puree. I've made the measurements for the puree larger than required so that your food processor will have something to grab onto. And, by the way, this is a mayo-based sauce, so if you want to knock down the fat grams, use light mayonnaise in the recipe. You won't even be able to tell the difference.

From Top Secret Recipes:

1/4 of a red bell pepper, seeded and coarsely chopped

1 large jalapeno, chopped in half

2 tablespoons diced Spanish onion

1 cup mayonnaise

1 tablespoon vinegar

1/4 teaspoon cracked black pepper

dash garlic powder

dash cumin

1. Using a food processor, puree peppers and onion.

2. Mix 1 cup mayonnaise and 4 teaspoons of the vegetable puree in a medium bowl. Add remaining ingredients and mix well. Chill for several hours to let flavors develop. Makes 1 cup ( http://www.topsecretrecipes.com )


6 plum tomatoes

1/4 cup fresh bread crumbs

1/4 cup feta cheese

2 Tbsp minced parsley

1 Tbsp minced fresh mint, basil or oregano

1/8 tsp salt

1/4 tsp ground black pepper

2 Tbsp extra virgin olive oil

Cut the tomatoes in half lengthwise and place cut-side up in a baking dish. Combine the bread crumbs, feta, parsley, mint, salt and pepper. Sprinkle over the tomatoes and drizzle the oil on top.

Bake in a preheated 400°F. oven 15 to 20 minutes, or until the topping is golden and the tomatoes are tender when pierced with a knife.


Makes: 16 brownies

Bake: at 325 degrees F. for 45 to 50 minutes

6 ounces fine-quality or premium white chocolate, chopped

5 Tablespoons UNsalted butter, cut into pieces

2 Eggs

2/3 cup sugar

1 teaspoon vanilla extract

1 1/3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup fresh raspberries

1 cup fresh blueberries

1. Position rack in middle of oven. Heat oven to 325 degrees. Line 9x9x2-inch square pan with foil; grease.

2. In metal bowl set over saucepan of barely boiling water, melt white chocolate and butter, stirring until smooth. Let cool to room temperature.

3. In large bowl, beat eggs, sugar, vanilla on medium speed until thickened and pale, 3 minutes. On low, gradually beat in chocolate mixture. Into a bowl, sift flour, baking powder, salt. Beat into chocolate mixture until combined. Spread evenly in prepared pan. Sprinkle with berries.

4. Bake in middle of 325 degree oven until top is very lightly browned but center still soft when lightly pressed, 45 to 50 minutes. Let cool completely in pan on rack.

(Blondies are easiest to cut if chilled, but serve at room temperature

for best flavor.)




Yield: 6 Servings

1/2 cup Sugar

3 Tbsp Cornstarch

3 Tbsp Flour

1/2 tsp Salt

2 cup Milk

1 Egg; slightly beaten

1/2 tsp Vanilla extract

1/2 tsp Almond extract, optional

1/2 c Whipping cream

1 Pastry shell (9"), baked


1/2 cup Strawberries; crushed

1/2 cup Water

1/4 cup Sugar

2 tsp Cornstarch

1 1/2 cups Strawberries; quartered

1 1/2 cups Raspberries; quartered

In a saucepan, combine sugar, cornstarch, flour and salt; gradually stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat and stir a small amount into egg; return all to the saucepan. Cook and stir until almost bubbly. Reduce heat; cook and stir 1-2 minutes more (do not boil). Remove from the heat; stir in vanilla and almond extract if desired. Cool to room temperature. Whip cream; fold into filling. Pour into pastry shell. Chill for at least 2 hours. About 2 hours before serving, prepare glaze. Combine crushed strawberries and water in a saucepan; cook for 2 minutes. Combine sugar and cornstarch; gradually stir into the berries. Cook until thickened and clear, stirring constantly. Strain. Cool for 20 minutes.

Meanwhile, arrange quartered strawberries and raspberries over filling; pour

glaze evenly over berries. Refrigerate for 1 hour.


1 tbsp. gelatin

1/4 cup cold water

4 cups blueberries

1 cup sugar

1/4 cup blackberry brandy

2 tbsp. cornstarch

1 tsp. cinnamon

2 cups of heavy cream

3 tbsp. confectioners sugar

Graham Cracker Crust (Recipe Below)

Soften the gelatin in cold water and set aside. Combine the berries, sugar, brandy, cornstarch, and cinnamon in a saucepan and cook, stirring constantly until thickened.

Add gelatin and stir until it has dissolved. Set aside and allow to cool. Whip heavy cream with confectioner's sugar until firm and fold into the blueberry mixture. Fill the graham cracker crust and chill for at least 4 hours.

Graham Cracker Crust

1-1/4 cup graham cracker crumbs

1/4 cup sugar

1 tsp. allspice

1 tsp. cinnamon

3/4 stick of butter, melted

Mix all together until crumbly. Pat into a 9 inch spring-form pan and bake at 350 degrees or until lightly browned. Cool before filling. This recipe is from Stafford's in the Field Inn, Chocorua, N.H.


Yield: 9 Servings

2 cups Blueberries; frozen or fresh

1 tsp Cinnamon

1 tsp Lemon juice

1 cup Flour

3/4 cup Sugar

1 tsp Baking powder

1/2 cup Milk

3 Tbsp Butter; melted


3/4 cup Sugar

1 Tbsp Cornstarch

1 cup Boiling water

Toss the blueberries with cinnamon and lemon juice; place in a greased 8-in.

square baking dish. In a bowl, combine flour, sugar and baking powder; stir

in milk and butter. Spoon over berries. Combine sugar and cornstarch; sprinkle over batter. Slowly pour boiling water over all. Bake at 350 for 45-50 minutes or until the cake tests done.


Makes one 14x10-inch kidney-shaped tart, or 8 4-inch tartlets

For the pastry:

1 cup confectioners sugar

1 pound unsalted butter at room temperature

The grated zest of 3 lemons

5 cups unbleached all-purpose flour

1 tsp. (Boyajian's) pure lemon oil

For the filling:

3 Tbsp. Crème de Cassis liqueur

1 Tbsp. cold water

1 envelope unflavored gelatin

1 Tbsp. freshly squeezed lemon juice

1/2 cup cane sugar

1/2 tsp. freshly ground cardamom

a pinch of sea salt

8 cups blueberries -- picked over for stones and stems

1 Tbsp. Bourbon Madagascar vanilla extract

For service: whipped cream, lemon slices, mint sprigs

For the crust:

Preheat oven to 350 degrees F. Cut a large piece of heavy duty aluminum foil and place it shiny side down on a large cookie sheet. Butter the foil.

In a large electric mixer fitted with the paddle, blend the butter, sugar and lemon zest until thoroughly mixed. Add flour, 1 cup at a time, until well incorporated. Add the lemon oil before you add the last cup of flour. Place the mixture on the prepared cookie sheet and shape the dough into the shape of a kidney bean about 12 inches long. The bottom should be 1/2-inch thick. Make sure the sides are at least 1 inch higher than the bottom. Prick all over the bottom with a fork and bake for 10 minutes. Remove the shell from the oven and push the dough down around the edges. Return to the preheated oven and continue baking for 20 more minutes or until the shortbread is golden and tinged with brown edges. Remove from the oven and allow to cool thoroughly.


For the filling:

Blend 2 Tbsp. of Crème de Cassis with the water in a 1-cup measure. Sprinkle the gelatin over and make sure that the gelatin absorbs as much liquid as possible.

In a saucepan, combine lemon juice, sugar, cardamom, sea salt and 3 cups of blueberries. Bring to a simmer and cook, stirring occasionally, for 10 minutes. Remove pan from the heat and stir in the gelatin mixture and vanilla. Transfer the blueberry mixture to a stainless steel bowl set in a bowl of ice water, and stir until very thick but NOT set -- about 15 minutes. Fold in the remaining berries. Pour filling into the crust and distribute evenly over the whole. Cover loosely with waxed paper and refrigerate for at least 4 hours, or until set. Serve the tart with clouds of freshly whipped cream. Copyright Feastivals, 2002


1 clove garlic - minced

16 ounces cream cheese - softened to room temp.

1 cup butter - softened to room temp. (don't substitute margarine)

1 teaspoon dried oregano

1/4 teaspoon dried basil

1/4 teaspoon dried dill

1/4 teaspoon dried marjoram

1/4 teaspoon dried thyme

1/4 teaspoon freshly ground black pepper

Put all ingredients into a large mixing bowl and slowly mix them with a stand

mixer or hand electric mixer. Continuing mixing until the ingredients are all

evenly mixed. Mixing can also be done in a food processor.

Store cheese in air tight containers in the refrigerator at least overnight

so that flavors will meld.

Bring cheese to room temperature before serving, to improve the taste.

Cheese will keep in the frig. for 1-2 weeks or in freezer for up to 3 months.


(8 servings)

2 cups Cranberries

1 1/2 cups Sugar

1/2 cup Chopped nuts

2 Eggs, well beaten

1 cup Flour

1/2 cup Melted butter

1/4 cup Melted shortening

1. Preheat oven to 325F.

2. Spread the cranberries in the bottom of a well greased ten inch pie plate.

3. Sprinkle with one half cup of the sugar and the nuts.

4. Add the remaining sugar to the eggs, beating well. Beat in the flour, butter and shortening. Pour over the cranberries.

5. Bake about 1 hour, or until crust is golden brown.


This tossed salad with an orange-yogurt dressing will stay fresh and crisp

for two to three days if refrigerated in a tightly sealed container.

Source: Better Homes and Gardens

2 medium carrots, peeled

1 1/2 cups fresh pineapple chunks or 1 15-oz can pineapple chunks, drained

1/4 cup raisins

1/4 cup pecan pieces

1/2 cup plain low-fat yogurt

1 tablespoon frozen orange juice concentrate, thawed

1 medium white or yellow peach or nectarine

1 1/2 cups torn spinach or sorrel leaves

1. Using a vegetable peeler, cut carrots lengthwise into thin strips (you

should have about 2 cups). In a medium bowl combine carrot strips, pineapple

chunks, raisins, and pecan pieces. Stir together yogurt and orange juice

concentrate. Stir yogurt dressing into carrot mixture. Cover and chill at

least 4 hours or up to 3 days.

2. Cut peach or nectarine into thin wedges and toss with carrot salad. Serve

on plates lined with spinach or sorrel leaves. Makes 4 side-dish servings.


1/4 cup dry bread crumbs

1 tsp salt

2 Tbsp grated Parmesan cheese

2 medium zucchini, thinly sliced

2 Tbsp flour

1 egg, beaten

2-4 Tbsp oil

In plastic bag or shallow bowl, combine bread crumbs, cheese, flour and salt. Dip zucchini in egg and then coat with crumb mixture. Fry in hot oil in fry pan until golden brown and crispy, turning occasionally. Drain on paper towels. Serve immediately. Serves 6.


Yield: 12 Servings

12 Sugar cookies

8 oz Cream cheese

1 cup Sugar

2 Eggs

1/2 cup Sour cream

1/2 tsp Vanilla

1/2 tsp Lemon rind; grated

3 Tbsp Flour

1 cup Blueberries

Preheat oven to 325 degrees. Line 12 muffin pan cups with foil cupcake liners. Place a cookie in bottom of each liner; trim cookies to fit if necessary. Beat together cream cheese and sugar on medium speed in large bowl until smooth. Add eggs, beating just until blended. Beat in sour cream, vanilla and lemon rind. On low speed, beat in flour. Stir in blueberries.

Spoon batter into cups, dividing equally. Bake at 325 degrees for 35 to 40 minutes, until cakes are set. Cool cakes in pan on rack 20 minutes. Remove

cakes to rack to cool.


Yield: 12 Servings

12 Sugar cookies

8 oz Cream cheese

1 cup Sugar

2 Eggs

1/2 cup Sour cream

1/2 tsp Vanilla

1/2 tsp Lemon rind; grated

3 Tbsp Flour

1 cup Blueberries

Preheat oven to 325 degrees. Line 12 muffin pan cups with foil cupcake liners. Place a cookie in bottom of each liner; trim cookies to fit if necessary. Beat together cream cheese and sugar on medium speed in large bowl until smooth. Add eggs, beating just until blended. Beat in sour cream, vanilla and lemon rind. On low speed, beat in flour. Stir in blueberries.

Spoon batter into cups, dividing equally. Bake at 325 degrees for 35 to 40 minutes, until cakes are set. Cool cakes in pan on rack 20 minutes. Remove

cakes to rack to cool.



By Linda Gassenheimer, Knight Ridder Posted on Wed, Aug. 14, 2002

Grilled chicken with a pineapple-laced barbecue sauce and a tropical Caesar salad combine in this easy-to-serve dinner.

Barbecues, pineapples, lush green foliage and majestic volcanoes are the vivid images I found in Hawaii, where I also met Harold Markt, executive chef on the Norwegian Star cruise ship. He showed me one of his favorite dinners capturing the essence of Hawaiian fare. I've adapted his recipe and used prepared sauce and dressing to cut down on preparation times.

Because a barbecue sauce with sugar can burn and blacken food, the secret is to use the sauce as a glaze, painting the food during the last few minutes of cooking. I usually serve the remaining sauce on the side. You can also sauté the chicken instead of grilling it. But you should use the same principle of adding sauce just in the last few minutes of cooking. Brown the chicken about 2 minutes per side, lower the heat to medium low, spoon a little sauce on top, cover and cook 5 minutes. A meat thermometer should read 170 degrees.

This sweet dish would go wonderfully with an off-dry Riesling.


Linda Gassenheimer, a food columnist for the Miami Herald, is the author of seven cookbooks.



2 cups all purpose flour

2 cups sugar

1 1/4 teaspoons baking soda

1 teaspoon salt

1/2 teaspoon baking powder

1 cup water

3/4 cup sour cream

1/4 cup shortening

1 teaspoon vanilla

2 eggs

4 oz.(4 squares) unsweetened chocolate(melted, cooled)

Heat oven to 350 degrees. Grease and flour 2-9 inch round cake pans; line bottoms with wax paper. Mix dry ingredients set aside. In large bowl combine remaining ingredients blend on low speed. Beat 3 minutes on high speed. Pour into pans and bake 30 to 40 minutes or until toothpick comes out clean. Cool 10 minutes, remove from pans; cool completely.


3 cups powdered sugar

1/4 cups sour cream

1/4 cup butter

3 tablespoons milk

1 teaspoon vanilla

3oz(3 squares) unsweetened chocolate, melted, cooled

In small bowl combine all ingredients at low speed. Beat on high until

smooth and creamy. Put between layers and on top of cake.


2 cups flour

1 1/4 cups sugar

1 1/2 teaspoons baking soda

1 1/2 teaspoons cinnamon

1 cup unsweetened applesauce

1/4 cup plus 2 tablespoons fat-free egg sub.

2 1/2 cups (packed) grated carrots (about 5 med.)

2 teaspoons vanilla extract

1/2 cup chopped walnuts

Fluffy Cream Cheese Frosting

8 oz. non-fat cream cheese

1 tablespoon skim milk

1 teaspoon vanilla extract

sugar sub. equal to 1/3 cup sugar

1 1/2 cups light whipped topping

Place four, sugar, soda and cinnamon in a large bowl and stir to mix well. Add applesauce, egg sub., carrots and vanilla and stir to mix well. Stir in walnuts. Coat 9 x13 pan with nonstick cooking spray. Spread batter evenly in the pan. Bake at 325 for 35 minutes or until done. Cool to room temp.

To make frosting, beat cream cheese, milk, vanilla and sugar sub. with an electric mixer until smooth. Fold in whipped topping. Spread frosting over

cooled cake. Cut into 2 x 3 inch squares and serve immediately or refrigerate.



2 cups peaches, cut into 1/2 inch slices

1 cup blueberries

1 cup blackberries

1 Tbsp flour

1 tsp cinnamon

1 Tbsp sugar

1/2 tsp lemon juice

pinch of salt

Streusel Topping

2 Tbsp butter, softened

2 Tbsp brown sugar

pinch of cinnamon

1/4 cup flour

1/4 cup rolled oats

2 Tbsp pecans, toasted

Preheat oven to 350°F.

In large bowl, combine all ingredients. Divide evenly among six 8 oz. ovenproof baking dishes and sprinkle with Streusel Topping.

Bake in oven for 30 minutes or until topping is golden.

Best served warm, topped with your favorite ice cream.

Streusel Topping: Place all ingredients in the bowl of a food processor, fitted with the metal blade, and pulsate until the butter is thoroughly combined and the mixture is the size of peas.


New, natural composed salads are a meal in themselves

By Russ Parsons, Los Angeles Times

Composed salad. The very name is enough to kill your appetite, with visions of hoity-toity matrons sitting around after bridge eating sliced canned peaches artfully arranged over slivered iceberg lettuce with cream cheese rosettes.

To most people, composed salads -- those in which ingredients are artfully arranged -- are antiques from the old-fashioned school of cooking that was concerned more with the way dishes looked than how they tasted. Along with fluted mushrooms and chaud-froid, they are almost too easy to ridicule.

But the definition of composed salad has changed. Although presentation is still important, the fashion today is for salads that look like food, not like a painstakingly arranged still-life.

Like much of classical cuisine, when stripped to the barest components, there is good, sensible food behind the stilted prettiness in composed salads.

With good cooks, decoration has never been the dish's main virtue. Escoffier spoke out against over-decoration of the dish in ``The Escoffier Cook Book,'' writing, ``The simplest form of serving is the best, and fancifulness should not be indulged in.''

So forget about separating the meat, vegetables and greens into little decorative piles. Arrange them in a more modern, natural way, and you've got something delicious that is also beautiful without being contrived.

Even better, what you've got is dinner. Because when you get down to it, a composed salad is the perfect meal for a hot summer night.

You're probably already making composed salads without even thinking about it. Ever slice ripe tomatoes and dripping fresh mozzarella, decorate it with dark green fresh basil, and then serve it with good olive oil and a loaf of crusty bread?

That's a very basic example. How about tossing together canned white beans and tuna? Or thinly sliced steak and room-temperature steamed potatoes, bound with a mustardy vinaigrette?

Where composition may once have referred to how the salad was arranged, it now has more to do with flavor and the interplay of taste and texture. Today, we're more likely to be impressed by the way crisp red coins of radishes balance creamy, dark orange egg yolks and thin slices of char-grilled steak.

What may be even more impressive is the way these salads adapt to what you already have in the pantry and refrigerator.

Canned white or garbanzo beans, tuna and smoked salmon, leftover grilled chicken or steak and the vegetables from a big Sunday dinner. All you need is some sturdy greens, a good dressing and a few condiments.

Through summer, try to keep at least one head of watercress, frisee, radicchio or curly endive on hand. These greens have the strength -- both in structure and flavor -- to match up to almost anything you can throw in the bowl.

Since these salads are served at room temperature, it's best to use meat that is fairly lean. Make sure the meat and all the vegetables are cut into bite-size pieces, preferably of a similar size. These salads are about balanced combinations of flavors: Don't let any one ingredient dominate.

The dressing is the unifying factor for composed salads. For lighter combinations, such as tuna and garbanzo beans, a simple mixture of olive oil and lemon juice is all that's needed. As the ingredients get heavier and bolder, so should the dressing. Add a little Dijon mustard to the vinaigrette for a salad made with grilled beef, for instance.

Whichever dressing you choose, use just enough to season the salad and give it cohesiveness; don't overdo it. A good rule of thumb is to add half the dressing and toss well, then add the rest a tablespoon at a time. You can always pass more dressing at the table.

Depending on the occasion, these salads can be served on individual plates or mounded in a platter. Some decoration is necessary, but keep it natural.

Obviously, you wouldn't want to trust the way your dinner looks to the random effects of gravity. But neither should you labor over the appearance. After all, it's a meal, not a mosaic.


4 yellow-skinned summer squash

2 Tbsp butter

1 tsp dry oregano or 1 T. fresh

1/4 tsp cayenne pepper (optional)

Salt and pepper, to taste

1/4 cup half-and-half

1/2 cup finely grated sharp Cheddar cheese

Cut the squash into pieces about 2 inches long and 1/4 to 1/2-inch thick. Melt butter in a wide skillet over high heat. When it begins to foam and bubble, add the squash, oregano, cayenne, salt and pepper and cook, stirring occasionally, about 5 to 10 minutes, until some of the squash pieces are beginning to brown.

Add the half-and-half, simmer a minute or so, then remove from heat and stir in the cheese. Serve immediately. Serves 4.


Are you aware that bell peppers freeze really well? Buy a lot of the expensive red, yellow, and orange bells when they go on sale and either dice them or cut them into strips. Freeze in baggies. They are easy to chop when they are frozen and work well in salad or cooked dishes. They do not turn to mush, like most of us believe. They are not as crisp as a fresh one from the garden, but they are

much better than none at all, and are also much better than those that cost $5.00 or $6.00 per pound.




1 cup fresh raspberries

3 tablespoons brown sugar

1 cup unbleached flour

1/3 cup sugar

1/2 teaspoon baking powder

1/4 teaspoons baking soda

1/2 cup vanilla yogurt

2 tablespoons butter, melted

1 teaspoon vanilla extract

1 large egg

3 tablespoons toasted sliced almonds

1/4 cup vanilla powdered sugar

1 teaspoon milk

1/4 teaspoon pure vanilla extract

Preheat oven to 350 degrees.

Combine raspberries and brown sugar in a bowl. Set aside.

Combine flour, sugar, baking powder and baking soda in a large bowl. Combine yogurt, butter, vanilla, and egg in a small bowl; mix well.

Add liquid ingredients to flour mixture, stirring just until moist. Spoon 2/3 of batter into an 8-inch round cake pan coated with cooking spray or lightly buttered; spread evenly. Top with berry mixture. Spoon the remaining batter over berry mixture; top with almonds.

Bake at 350 degrees for 40 minutes or until a wooden pick inserted in center comes out clean. Let cool 10 minutes on a wire rack.

Combine powdered sugar, milk and vanilla extract; stir well. Drizzle over cake. Serve warm or at room temperature.


Pastry for a single crust pie

1-3 ounce pkg. cream cheese, softened

4 cups fresh blueberries

1/2 cup water

3/4 cup sugar

3 tbsp. cornstarch

2 tbsp. lemon juice

Whipped topping

Prepare your pastry and roll out to fit in a 9-inch pie tin. Prick and bake for 10 minutes at 450 degrees. Cool the shell. Meanwhile cut some flowered shapes from any leftover dough and bake them for 3-4 minutes until browned. Cool.

Spread the softened cream cheese on the bottom of the cooled shell and top with 3 cups of your berries. In a saucepan, combine the last cup of berries and water and bring to just a boil and then simmer for a couple minutes. Strain the mixture, reserving the liquid. Put the liquid back into the saucepan and reheat.

Combine the sugar and cornstarch and slowly add it to the strained liquid, stirring to thicken. Once thickened, cool and add lemon juice. Pour this mixture over the berries in your shell and chill the pie. Once the pie is chilled, place the little pastry flowers on the top of the pie. Garnish with whipped topping for service.


(for two medium 10-ounce fillets)

4 paper-thin slices (cross-section, circular cut) lemon(use rest for lemon wedges)

1 pinch salt

2 pinches black pepper

2 pinches red pepper

1/4 pinch tarragon (go LIGHTLY)

2-3 tablespoons melted (clarified) butter

1 dash onion powder

Fresh parsley

Pre-heat oven to BROIL (with rack near top)

Brush fillets with HALF of the melted butter; sprinkle evenly with spices

BROIL for 3 minutes; remove from oven. Brush fillets with other HALF of the melted butter. Overlap 2 lemon slices artfully on each fillet (remember: PAPER-THIN!) BROIL for 3 minutes more or less (until white and flaky, no pink juices


Garnish with fresh parsley; Serve with lemon wedges.


1 box yellow cake mix

1 can fruit cocktail

4 eggs

1/4 cup vegetable oil

2 1/3 cup coconut (divided)

1 box lemon instant pudding

1/2 cup brown sugar

1/2 cup nuts

1/2 cup margarine

1/2 cup sugar

1/2 cup milk

Preheat oven to 325 degrees. In mixer bowl, combine, cake mix, fruit cocktail, eggs, oil, 1 cup coconut, and pudding. Beat well with mixer for 4 minutes. Pour into a greased and floured 9x13 inch pan. Mix together brown sugar and nuts and sprinkle over batter. Bake for about 45 minutes.

While cake is baking, mix margarine, sugar and milk in small pan; cook and

boil for 2 minutes. Remove from heat and add the remaining 1 1/3 cups

coconut. Spread over baked cake. Serves 10


3 Tbsp olive oil

2 each medium onions, and carrots, thin sliced

top third of 2 stalks celery with their leaves, thin sliced

6 cloves of garlic, thin sliced (garlic will mellow with cooking)

salt and freshly ground black pepper

2 tsp each dry basil and sweet paprika

2 Tbsp tomato paste

2 medium zucchini, thin sliced

a handful fresh spinach leaves, chopped

1 portabello mushroom, cap and stem washed and cut into 1/2-inch dice

1/2 of a large head green cabbage, chopped

6 to 8 cups broth (low-sodium vegetable or chicken broth)

1 1/2 cups (6 oz.) shredded Asiago or sharp cheddar cheese

In a heavy 6-quart pot, combine the olive oil, onions, carrots, celery, and garlic. Season with salt and pepper, cover, and cook over medium low heat 15 minutes, or until the vegetables are wilted and aromatic. Stir often and don't let anything burn.

Uncover, raise heat to medium high, blend in the tomato paste, and basil and paprika. Cook about 3 minutes. Add remaining vegetables and the broth. Bring to a simmer, partially cover the pot, and cook 30 minutes or until vegetables are tender and soup is full flavored. 3. Serve in deep bowls, sprinkling each portion with some of the cheese. Serves 4 to 6 with leftovers.



1/4 cup sugar

3 Tbsp gingerroot, grated

1 Tbsp lemon zest, grated

1/2 cup butter

3/4 cup sugar

2 eggs, at room temperature

1 cup buttermilk

2 cups flour

3/4 tsp baking soda

1/2 tsp salt

1 cup fresh nectarines, chopped

Heat 1/4 cup sugar and gingerroot in a small saucepan over medium heat, stirring until the sugar is dissolved. Let cool. Stir in lemon zest and set aside. Cream butter and 3/4 cup sugar until well mixed. Add eggs and beat well. Add buttermilk and beat well. Combine flour, baking soda and salt in a bowl and mix well. Stir buttermilk mixture into flour mixture until just combined. Fold in ginger mixture and nectarines. Spoon batter into 12 greased muffin cups, filling three-fourths full. Bake at 375 degrees for 20 to 25 minutes or until golden brown.

Servings: 12


1-cup fresh strawberries, hulled, sliced

3/4 cup of sugar

Pinch of salt

1 tsp. cornstarch

1 baked 9-inch piecrust

2+ cups strawberries, hulled

Whipped topping

Crush the 1-cup of strawberries in a bowl. Transfer to a measuring cup and add enough water so you have a full cup. Place a fine strainer over a saucepan and strain the berries through, using the back of a wooden spoon to extract the liquid.

Add the sugar and salt to the liquid in the saucepan and stir until sugar is dissolved. Combine the cornstarch with I tbsp. of water and stir out any lumps. Add to saucepan and cook over medium heat until the liquid is clear and thickened a little. Cool to room temperature.

Brush the bottom of your cooked piecrust with a little of the glaze. Then arrange the remaining berries into the crust pointed ends up. Pour the glaze over the top of the berries and chill the pie overnight. Garnish with whipped topping.


2 cups raisins

1 1/2 cups boiling water

4 tsp baking soda

4 tsp butter, softened

1/2 cup granulated sugar

1/2 cup brown sugar

2 eggs

1 tsp salt

1 tsp vanilla

1 3/4 cups walnuts

4 cups flour

Pour boiling water over raisins; let cool. Stir in soda and other ingredients. Fill 6 or 7 greased and floured large soup cans to half full. Bake at 350°F. for 45 minutes to an hour. Cool and remove from cans.


Serves 6

1/3 cup rock sugar (available at Asian markets)

1/2 cup pineapple juice

12 thin slices ginger

3 star anise

1 cinnamon stick

3 Asian pears

Juice of 1 lemon

3 tablespoons unsalted butter, melted

Heat grill. While waiting, combine rock sugar, pineapple juice, ginger, star anise and cinnamon stick in a saucepan and heat over high heat until sugar dissolves and liquid begins to boil, stirring occasionally. Reduce heat to medium-low and boil gently for 2 minutes. Remove from heat and let cool.

Peel pears, slice each one in half and remove cores. Place in a bowl and add lemon juice. Toss gently, then add butter.

Put a fine-mesh/grill rack on top of regular rack. Place pears on it over medium heat and grill, turning frequently to prevent burning, until slightly charred, 6 to 7 minutes. Transfer to a bowl, add syrup and mix well. Cover and let sit 20 minutes before serving. For best results, refrigerate overnight. Bring to room temperature before serving.


Serves 6

For dressing:

1 tablespoon crushed red pepper

3 tablespoons fish sauce (nam pla)

1/4 cup sugar

2 tablespoons fresh lime juice

1/4 cup fresh orange juice

For salad:

2 stalks lemon grass, tough outer layers and white parts removed; use only

tender green midsections

2 endives

1/4 cup sesame seeds

7 garlic cloves

1 bamboo skewer, soaked in water for 30 minutes, then dried

1 pound boneless, skinless chicken breasts

1/2 teaspoon sea salt

Vegetable oil spray

1 orange, peeled and sectioned, membranes removed

To make dressing: Combine all ingredients in a bowl. Set aside. Makes 2/3 cup.

To make salad: Heat grill. While waiting for it to heat, slice lemon grass on diagonal into paper-thin slices. Separate into individual rings and put in a mixing bowl. Thinly slice endive crosswise. Add to bowl and set aside.

Put sesame seeds in a small skillet and dry roast over medium-high heat, sliding skillet back and forth to prevent burning, until seeds turn golden, 1 to 2 minutes. Remove from heat and transfer to a bowl to cool. Set aside.

Thread garlic cloves onto skewer. Spray with vegetable oil and place on grill over medium-high heat. Rub chicken breasts with salt and spray generously with vegetable oil; put on grill. Grill both garlic and chicken, turning frequently to prevent burning, until garlic is slightly charred, about 4 minutes. When chicken is pierced with a fork, juices should run clear, about 9 minutes. Transfer to a plate.

When cool enough to handle, remove garlic from skewer, slice cloves in half, and add to bowl with lemon grass. Slice chicken diagonally into long thin strips. Add to bowl.

Add orange slices and sesame seeds, then add dressing, toss lightly and transfer to a serving platter.


1 medium ear fresh or frozen sweet corn, thawed and quartered

1 small zucchini, quartered

1/4 small red onion, halved

4 cherry tomatoes

1/4 teaspoon dried basil

1/4 teaspoon dried rosemary, crushed

1/4 teaspoon dried thyme

1/8 teaspoon garlic powder

1/8 teaspoon salt

1/8 pepper

Place the corn on a microwave safe plate. cover with waxed paper. Microwave

on high for 2 minutes. If grilling the kabobs, coat rack with nonstick cooking spray before starting the grill. On two metal or soaked wooden skewers, alternately thread the corn, zucchini, onion and tomatoes. Lightly coat vegetables with nonstick spray. In a small bowl combine the seasonings sprinkle over BBQ vegetables. Grill, covered, over medium heat or broil 4-6 inches from the heat for 3 minutes on each side or until vegetables are tender, turning three times. Yield 2 servings


2 tsp fresh parsley

8-10 fresh basil leaves, chopped

1 Tbsp fresh oregano

5 Tbsp white wine vinegar (red wine is fine too)

2 Tbsp red or yellow onion, finely chopped

2 cloves garlic, minced

1 lb. fresh green beans

1/3 cup olive oil

Salt and pepper to taste

Put parsley, basil, oregano and vinegar in a large bowl and let stand for 10-20 minutes. Mix in onion and garlic and let stand for another half hour to an hour.

Rinse green beans and snap off stem ends. Drop them into boiling water just until they are beginning to soften. Drain, and add to bowl of herbs while still hot, and mix. Let the beans marinate for at least one hour. Stir occasionally. Serve at room temperature, adding the olive oil, salt and pepper immediately before serving.



Serves 6

For dressing:

3 garlic cloves, minced (1 1/2 tablespoons)

3 fresh bird chilies OR 2 serrano chilies, minced

1 tablespoon minced ginger

2 tablespoons light brown sugar

2 tablespoons soy sauce

1/2 teaspoon freshly ground black pepper

1/2 cup water

1/2 cup unsalted dry-roasted peanuts, ground, plus additional for garnish

2 tablespoons fresh lime juice

For salad:

2 teaspoons sea salt

2 teaspoons cayenne pepper

1/4 cup vegetable oil

1 medium onion, quartered

2 zucchini, halved lengthwise

1 Portobello mushroom, stem removed

4 cups broccoli spears

1 cup green beans

2 cups asparagus, hard stem ends removed

1 red bell pepper

Grated zest of 2 lemons

To make dressing: Place all dressing ingredients except peanuts and lime juice in a food processor and puree. Transfer to a saucepan and add peanuts. Bring to a boil over high heat. Remove and let cool, then add lime juice. Set aside.

To make vegetables: Heat grill. While waiting for grill to get hot, combine salt, cayenne, and oil in a large bowl. Mix well. Add all vegetables except bell pepper, and toss to coat. Set aside.

Place bell pepper on hot grill, turning occasionally, until completely charred, about 15 minutes. Transfer to a paper bag and seal. Let sit until cool enough to handle. Rub bag against pepper to loosen charred skin. Remove pepper from bag, rinse and slice lengthwise in half. Rinse again to remove seeds. Dry thoroughly, then slice into long thin strands. Put in a bowl and set aside.

Meanwhile, place a fine-mesh grill rack directly on top of regular rack. Place onion, zucchini, mushroom and broccoli on it, and grill over medium-high heat, turning frequently, until slightly charred and insides are tender, 10 to 12 minutes. Transfer to a plate. Place green beans and asparagus over medium heat and grill, turning until slightly charred, 3 to 4 minutes. Add to plate with other vegetables.

When cool enough to handle, cut vegetables into bite-size pieces and add to bowl with the pepper. Add lemon zest and dressing. Mix well, and transfer to a serving platter. Sprinkle with roasted peanuts.

Note: Dressing can be made the day before; don't add lime juice until just before serving. Store grilled vegetables and dressing in refrigerator, and bring to room temperature before serving.


6 large green peppers

1 pound ground chuck

1 pound Italian sausage (or Jimmy Dean brand)

1/2 tsp. salt, dash of pepper

1/2 tsp. garlic powder

3/4 tsp. oregano

1/2 tsp. parsley flakes

1 15 oz. can tomato sauce

1/2 can water

6 slices white bread (or 2 cups cooked rice)

3/4 cup grated Parmesan cheese

1/2 cup grated Mozzarella cheese (1 small package)

1 tsp. Paprika

Toney's Creole Seasoning, to taste (optional - if you want heat)

Cut peppers in half lengthwise. Remove ribs and seeds. Parboil five minutes. Arrange peppers in a large shallow baking dish. Heat two tablespoons salad oil. Remove sausage casing, crumble sausage and brown in oil five minutes. Add chuck and brown until it loses it's redness. Season with salt, pepper, garlic powder, oregano and parsley. Add tomato sauce and water. Stir, bring to boil. Cover, reduce heat and simmer 30 minutes. Break bread into small pieces in large bowl; add cheese and paprika and stir to mix. Add meat mixture to bread; combine well. Spoon filling into peppers, heaping each high. Cover with foil. Perforate foil with fork. Bake 40 minutes in 350 degree oven. Let set 10 minutes before serving.



Nonstick cooking spray

1 Tbsp olive oil

4 cups chopped leeks

2 red bell peppers, washed, cored, diced or roasted red peppers, diced

1 lb. mushrooms, cleaned and sliced

1/4 cup chopped fresh basil

1/2 cup shredded fat-free or light mozzarella cheese

1/3 cup grated Parmesan cheese

2 cups light ricotta cheese

1 tsp green peppercorns, crushed

3 cups favorite pasta sauce such as one with spicy red peppers

8 oz. no-boil lasagna noodles or enough for 3 layers (see note)


2/3 cup Parmesan cheese

1/2 cup fat-free or light shredded mozzarella cheese

Preheat the oven to 350°F. Spray a 12 x 8 x 2-inch pan with nonstick cooking spray; set aside.

In a large nonstick skillet, warm the olive oil. Add the leeks and sauté until they soften, about 5 minutes. Add the red peppers and sauté an additional 3-4 minutes. Add the mushrooms and sauté until they wilt and give off their juices, about 3-4 minutes. Stir in the fresh basil and set aside.

Meanwhile, in a medium bowl, combine 1/2 cup mozzarella cheese, 1/3 cup Parmesan cheese, ricotta cheese and crushed green peppercorns. Mix well.

First, spread about 1/2 cup of the pasta sauce on the bottom of the prepared dish. Place a layer of noodles on top of the sauce. Top with half the sautéed vegetables, 1 cup of the remaining pasta sauce and half of the cheese mixture. Repeat with another layer using 1/2 cup of the remaining sauce. For the final layer, place a layer of noodles followed by the remaining pasta sauce.

Sprinkle the top with the topping ingredients. Cover with foil and bake for 30-40 minutes or until the vegetables are bubbly and the top cheese layer has melted. During the last 10 minutes of baking, remove the foil.

Remove from oven and allow to sit for 10 to 15 minutes before serving. For a complete meal, serve with crusty Italian bread and a tossed green salad.


2 Tbsp (30 ml) butter, melted

1/4 cup (60 ml) Graham cracker crumbs, or cookie crumbs of your choice

2 lbs (900 g) cream cheese

1 1/4 cups (310 ml) sugar

4 eggs

Grated zest and juice of 1 lemon

2 tsp (10 ml) vanilla extract

1/4 cup (60 ml) heavy cream

1/4 cup (60 ml) sour cream

Brush the bottom and sides of a 9-inch (23 cm) spring-form pan with the

melted butter. Coat the bottom evenly with the crumbs and set aside.

Beat the cream cheese with an electric beater until smooth. Add the

sugar gradually, beating until dissolved. Continue beating while

adding the eggs, one at a time, scraping down the sides of the bowl

before adding the next egg. Add the lemon zest, juice, and vanilla,

and beat until incorporated. Remove the bowl from the mixer and stir

in the heavy cream and sour cream.

Pour the batter into the spring-form pan and bake in a preheated 500F (260C) for 10 minutes. Reduce the temperature to 200F (90C), leaving the oven door open until the temperature is reduced. Bake about 1 hour, until the cheesecake is firm around the edges but still jiggles in the center when the pan is moved. Cool to room temperature on a wire rack and chill in the refrigerator for at least 2 hours before serving. Serves 12 to 16. Bon appetit from the Chef at World Wide Recipes


3/4 cup sugar

1/2 cup shortening

1 cup maple syrup

1 tsp vanilla extract

2 eggs

2 cups regular oats

1 cup flour

1/4 cup flaked, sweetened coconut

1 tsp baking powder

1/2 tsp salt

vegetable cooking spray

Cream sugar and shortening at medium speed of a mixer until light and fluffy, about 5 minutes. Add syrup, vanilla, and eggs; beat until well blended. Combine oats and next 4 ingredients; stir well. Add to creamed mixture, stirring just until dry ingredients are moistened.

Pour batter into a 9 x 13 pan coated with cooking spray. Bake at 350°F. for 40 minutes or until a wooden pick inserted in center comes out clean. Makes 24.


3 cups mulberries

1 cup sugar

4 tablespoons flour

2 tablespoons butter

1 3-oz. box Jell-O (some berry flavor)

Combine fruit, sugar and flour. Put fruit into pastry lined pan. Dot with

butter and sprinkle with Jell-O. Add top crust, prick with fork. Bake at

425 for 40-50 minutes or until crust is browned and juices bubble.





1 Reduced Fat Graham Cracker Crust

1 ( 8 oz. ) No Fat Cream Cheese

1 ( 8 oz. ) Lite Cool Whip

1/2 cup Equal ( or Equivalent to 1/2 cup sugar )

1/2 teaspoon Vanilla - optional

1 ( 15 oz. aprox.) Reduced Cherry Pie Filling

Mix cream cheese and cool whip with mixer. Add equal slowly while mixing. Then add vanilla. Pour into graham cracker crust and top with cherry pie filling.


1 cup Rolled Oats

1/2 cup Bran Buds -- or other bran cereal

1/4 cup Pecans

1/2 cup Margarine

1/2 cup Sugar

1/2 cup Brown Sugar

1/4 cup Egg Whites

1 teaspoon Vanilla

3 teaspoons Water

1 cup Flour

1/2 teaspoon Baking Powder

1/2 teaspoon Baking Soda

1/4 teaspoon Salt

Place oatmeal, cereal and pecans in a large bowl and mix lightly. Set aside.

In another bowl, cream margarine and sugars together at medium speed until

light and fluffy. Add eggs whites vanilla and water, and mix at medium speed

for 1 minute, scraping down the bowl before and after adding egg whites,

vanilla and water. Stir flour, baking powder, baking soda and salt together

and add to creamy mixture and mix at medium speed only until oatmeal is

blended into dough. Drop by heaping tablespoonfuls onto a cookie sheet that

have been prepared with non-stick cooking spray or lined with aluminum foil.

Bake at 375 degrees F for about 12 minutes, then remove cookies to a wire

rack and cool to room temperature.


I cup of finely chopped, seeded peppers(mix the hot and the mild ones to

your taste)

6 1/2 cups sugar

1 1/2 cups white vinegar

2 pouches of liquid pectin

Mix peppers, sugar and vinegar in a large stainless pot and boil one minute. Be careful it will try to boil over and make a mess! Cool 5 minutes and add pectin. Hest to a boil and seal in small jars. Turn jars upside down for quicker seal.

Note if you like it really hot remember that peppers are not as hot when the seeds have been removed so use lots of the hot ones. Serve with meat or for breakfast with eggs.



1/2 head Cabbage -- shredded

4 cups Miniature Marshmallows

2 cups Crushed Pineapple in juice -- undrained

16 ounces Yogurt with fruit, nonfat -- Pineapple Flavored

Shred cabbage into a large mixing bowl. Add other ingredients and mix well.

Chill for at least 2 hours before serving.


2 cups distilled white vinegar

1 cup sugar

1/4 cup kosher or pickling salt

10 to 12 medium cucumbers (about 2 lbs.), scrubbed and sliced 1/8-inch thick

(see Note)

1/2 medium green bell pepper, seeded and sliced into 1/8-inch wide strips

1 large white onion, thinly sliced

2 to 4 large cloves garlic, thinly sliced

1 Tbsp pickling spices

2 Tbsp dill seed

Prepare 1 half-gallon or 2 quart jars and lids for refrigerator canning by washing jars and lids well in dishwasher.

Whisk together vinegar, sugar and salt in medium bowl to dissolve sugar. Set aside.

Layer cucumbers, peppers, onion, garlic, spices and dill in half-gallon jar or divide between 2 quart jars. Pour in the vinegar mixture. It will not cover the vegetables at first but will as they release liquid as they cure. Cap the jar tightly and put in the refrigerator for 1 week, turning the jar upside down and shaking a bit once a day to keep the ingredients mixed.

Serve after 1 week or continue to store in the refrigerator for up to 6 months.

Note: Pickling cucumbers (Kirbys) are an excellent choice for this pickle because they are naturally crisp and small seeded. However, any crisp cucumber picked young enough to have small seeds will do. Makes 1/2 gallon.


1 box stuffing mix, the size that serves 4 (chicken flavored is good)

1 tube of pork breakfast sausage

1 can whole kernel corn (15 ounce size), drained

4 really large green peppers

Grated cheddar cheese

1. Cut the peppers in half, seed them and drain. Parboil them until tender

(leave them a little crisp so they don't collapse).

2. Sauté the sausage till brown and drain it to remove excess grease. Easy

way to do this is to line a colander with paper toweling.

3. Make the stuffing mix according to directions.

4. Combine the stuffing, sausage and corn, and stuff the pepper halves.

Place peppers in a baking dish and add about 2 T. of water to the pan-no more is necessary. Bake for 20 minutes at 350 degrees. Remove from oven, sprinkle with cheddar cheese, return to oven for 15 minutes or until cheese melts.

HINT: Do you have trouble standing up your pepper halves? Instead of slicing them horizontally, slice them vertically into halves. You don't have to stem them unless you want to.


from CHI CHI'S

10 oz. Cream of chicken soup

1/2 cup Onions; chopped

8 oz. Crab (real or imitation); chopped

1 3/4 cups Monterey Jack cheese; shredded

8 Flour tortillas; 5-6 inch

1 cup Milk

dash Nutmeg

dash Pepper

In a mixing bowl stir together soup, onion, nutmeg and black pepper.

In another bowl, place half of the soup mixture, crab, and 1 cup of the Monterey jack cheese; set aside.

Wrap the tortillas in paper towels; microwave on 100% power for 30-60 seconds.

Place 1/3 cup mixture on each tortilla; roll up. Place seam side down in a greased 12 x 7 1/2 dish. Stir milk into the reserved soup mixture, pour over enchiladas.

Microwave, covered, on high for 12-14 minutes. Sprinkle with the remaining cheese. Let stand for 10 minutes. Add a dash of hot pepper sauce to soup mix if desired.


2 medium onions, coarsely chopped

1 1/2 Tbsp butter

1 lb. crab meat (or imitation crab )

1 lb. Monterey Jack cheese

2 cups half & half cream

1 cup sour cream

1/2 cup melted butter

1 1/2 tsp dried parsley

1 tsp garlic salt

Flour tortillas

Sauté onion in butter until onions are transparent. Remove from heat. Add crab meat. Stir in 1 cup of shredded cheese. Roll in tortillas. Place in baking dish (9 x 13 pan).

In a saucepan, combine half & half cream, sour cream, melted butter, parsley and garlic salt. Stir until lukewarm and blended. Pour over enchiladas in pan. Sprinkle with remaining cheese. Bake at 350°F. for 30 minutes.


1 cup Butter or Margarine -- softened

1 cup Sugar

2 Eggs

3 cups Flour

1 teaspoon Baking Soda

6 ounces Lemonade, frozen concentrate -- thawed, divided

In a mixing bowl, cream butter and sugar; add eggs. Combine flour and

baking soda; add to the creamed mixture alternately with 1/3 cup of lemonade

concentrate. Mix well. Drop by rounded teaspoonfuls onto ungreased baking

sheets. Bake at 400 degrees for 8 minutes. Remove to wire racks. Brush

with remaining lemonade concentrate; sprinkle with sugar. Cool.


This recipe comes from former White House chef Henry Haller, who often made it for the Carter family. It freezes well and is wonderful to serve on wintry days but is a special summer delight.

1/4 lb. bacon, diced

1 cup onions, finely chopped

3 cloves garlic, minced

1/2 cup celery, finely diced

1/4 cup red pepper, finely diced

1/4 cup green pepper, finely diced

1 Tbsp paprika

1/2 cup finely diced Idaho potato

1 Tbsp flour

1 bay leaf

6 cups chicken broth

1 cup (about two large ears) fresh corn cut from the cob

2 cups light cream or milk

2 Tbsp chopped parsley

Salt and pepper to taste

In a large, heavy soup pot, brown the bacon and add the onion. Sauté until the onion is transparent. Add the garlic, and sauté for two more minutes. Add peppers, potato and paprika. Cook another minute or two. Combine flour with a little of the chicken stock and add to the mixture with the bay leaf and remaining stock. Bring to a boil. Reduce heat and simmer 15 minutes. Add corn and simmer another 15 minutes. Season to taste. Add cream and parsley. Serves 6 to 8.


2/3 cup Flour

1/2 cup Chili Powder

8 tsp Minor's Beef Base

4 1/2 tsp Cumin, fresh ground

1 tsp Garlic Powder

1 tsp Onion Powder

1/2 tsp Salt

In a blender or mixer, blend all ingredients for 3 minutes. Store in refrigerator to use for quick meal preparations. Use Southwest Seasoning Mix to prepare...

Taco Meat, Santa Fe Sour Cream Topping, Buffalo or Nacho chips, Spicy Nacho Cheese Sauce, Burritos, Mexican Canapes, Southwest Meatballs, Mexican Omelet, Taco Platters, and many more.


1 Tbsp unsalted butter, melted

1 small red bell pepper, cored, seeded and cut into 1/4-inch dice

2 fresh jalapeno chilies, seeded and cut into 1/8-inch dice

2 cups packed, cooked spaghetti squash

1 cup fresh corn kernels (or frozen corn, thawed)

1 tsp dried oregano, preferably Mexican, crumbled

Salt and freshly ground black pepper, to taste

6 large eggs

1/2 cup heavy cream

2 cups grated extra-sharp cheddar cheese

Preheat oven to 350°F.

In a small skillet over medium heat, melt the butter. Add the bell pepper and jalapenos and sauté approximately 5 minutes, or until tender. Transfer to a medium bowl. Add the squash, corn and oregano to the bowl. Mix well and season with salt and pepper.

In a second bowl, beat the eggs with the cream until blended. Pour over the squash mixture and add 1 1/2 cups of the cheese. Mix well. Pour into a 9-inch-square glass baking dish. Sprinkle the remaining 12 cup cheese evenly over the top. Bake in the oven 30 to 40 minutes, or until set. Let cool slightly, then serve. Serves 4.


2 ounces good quality white chocolate

Chop chocolate into very fine particles, either by hand or in food processor. Set aside.

Make a single 9" pastry crust. Do not pierce crust. Put a square of aluminum foil over crust and weigh

with purchased pie weights or dry beans*. Bake crust at 400ºF. for 10 minutes. Remove shell from oven and lift out the foil containing the weights. Place shell back in oven for about 5 minutes, or until nicely tanned.

Remove pastry from oven and immediately sprinkle the chopped chocolate over the hot shell. Spread evenly over the shell with the back of a teaspoon. Chill crust in refrigerator until chocolate is set.


1 1/2 pounds perfect strawberries, hulled but not cut up.

(It is best to use medium sized berries.)

Confectioner's sugar

2 cups heavy cream, whipped

Sift confectioner's sugar to a depth of 1/4" over bottom of shell. Arrange whole berries, topside down, over the confectioner's sugar, fitting close together. Arrange a second layer of berries, topside up, between the points of the first layer. Fit in any remaining berries. Cover the berries completely

with a layer of sifted confectioner's sugar.**

Whip the 2 cups of cream until stiff. Spread cream over the top of the pie, sealing to the crust.

Refrigerate pie for at least 4-6 hours before cutting. Enjoy.

*If you use the beans as pie weights, cool and then package to be used any time in the future you need pie weights. Label "Pie Weights", so you won't try cooking them to eat sometime.

**Keep in mind that confectioner's sugar weighs 4 ounces per cup, while granulated sugar weighs 7 ounces per cup. Therefore you are not using as much sugar as it looks.


1-1/2 lbs. fresh strawberries, rinsed, hulled and sliced

3/4 cup sugar

2 tbsp. Grand Marnier

6 egg yolks

1/3 cup Marsala wine, sweet

1/3 cup dry white wine

1 quart of French Vanilla Ice Cream

Combine strawberries, sugar and Grand Marnier in a bowl. Stir and refrigerate for a couple hours.

Once the berries are ready, and you are ready for dessert, combine the egg yolks and sugar in the top of a simmering double boiler and whisk constantly until the mixture starts to thicken and turns a pale yellow. Pour in the wines and increase the temperature of your double boiler to almost boiling. Beat the egg mixture constantly until it doubles in volume and is thick and light. This could take up to 10 minutes.

Serve the strawberries over a generous scoop of ice cream and top with the Sabayon.



4 boneless, skinless chicken breast halves (about 4 oz each)

Vegetable oil spray

1/4 cup bottled sun-dried tomato pesto

2 tablespoons water

2 tablespoons of dry red wine

1 tablespoon balsamic vinegar

1 tablespoon plus 1 1/2 teaspoons dried basil, crumbled

1/4 teaspoon salt

9 ounces refrigerated fat-free angel hair pasta

Cook the pasta as directed. While the pasta is cooking rinse chicken and pat dry with paper towels. Heat a large nonstick skillet over medium-high heat. Remove from heat and spray with vegetable oil spray. Return to heat and cook chicken for 2 minutes on each side. Meanwhile, in a small mixing bowl, whisk together the remaining ingredients. Pour over chicken. Reduce heat and simmer, covered, for 6 to 8 minutes, or until chicken is no longer pink in center. To serve, place pasta on serving platter, arrange chicken on top, and spoon sauce over all.


4-6 servings

3 lbs ground chuck

1 packet dry onion soup mix

3 eggs

1 head cabbage, chunked or sliced thickly

1 bottle chili sauce, Heinz is good

1 cup water

1/2 cup oatmeal, uncooked

1 In a large bowl, mix together ground chuck, eggs and packet of onion soup until well blended.

2 Form into 1 inch meatballs and brown in large skillet until well browned, remove meatballs from skillet with a slotted spoon.

3 You can also brown meatballs in a 350 degree F for at least 20 minutes.

4 In a crock-pot, layer meatballs and cabbage, end with cabbage.

5 Pour chili sauce evenly over the meatballs and cabbage, do not mix.

6 Then add water evenly over meatballs and chili sauce mixture.

7 cook on low for at least 8 hours.






4-6 servings

8 boneless skinless chicken thighs (about 2 pounds)

3/4 cup hot salsa

1/4 cup peanut butter

2 tablespoons fresh lime juice

1 tablespoon soy sauce

1 teaspoon grated gingerroot

1/4 cup chopped peanuts

2 tablespoons chopped fresh cilantro

1 Place chicken in slow cooker.

2 Mix remaining ingredients except chopped peanuts and cilantro; pour over chicken.

3 Cover and cook on low setting 8 to 9 hours.

4 Sprinkle with peanuts and cilantro.



1 tuna steak, sliced about 3/4-inch thick

1 cup potatoes, thinly sliced

1 cup wine

1/4 cup parsley, chopped

1/2 cup flour

1 small onion, chopped


With this recipe, we recall the Arab origins of Sicily. Cut fresh tuna steak slices about 3/4 of an inch thick. Let them soak in red wine a few minutes, then coat with flour. Arrange the tuna steaks in a buttered pan. Place a few fresh mint leaves on top. Add finely chopped onion and a bit of chopped parsley. Cover the tuna with a layer of potatoes sliced

as thin as possible. Add salt and pepper. Pour in the wine in which the tuna was soaked, add just a little water (pochissima), cover, and cook over a very low flame for 20 to 25 minutes or until the potatoes become creamy. Continually shake the pan.


16 ounces pork sausage

1 bunch green onions -- sliced

2 cloves garlic -- minced

1 teaspoon salt

1/4 teaspoon ground black pepper

26 ounces hash browns, frozen -- thawed

4 large eggs

1 1/2 cups milk

2 cups shredded sharp cheddar cheese

Chopped tomato

Cook first 5 ingredients in a 12-inch ovenproof skillet over medium-high heat, stirring occasionally, 6 minutes or until sausage is browned; drain and return to skillet.

Add hash browns to skillet, and cook over medium-high heat 2 to 3 minutes.

Whisk together eggs, milk, and 1 cup cheese; pour over sausage mixture in skillet. Sprinkle with remaining 1 cup cheese. Wrap handle of skillet with aluminum foil.

Bake at 450 degrees F. for 15 to 20 minutes or until set. Garnish, if desired, with chopped tomato. Yield:8 servings.


1 pound ground turkey

1/2 pound extra-lean ground beef

3/4 cup chopped onion

1/2 cup fresh bread crumbs

1 tablespoon tomato puree or ketchup

2 teaspoon Dijon mustard

1/2 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon ground nutmeg

1/8 teaspoon Worcestershire sauce

2 eggs whites or 1/4 cup cholesterol-free egg product

1 clove garlic, finely chopped

Preheat oven to 375 degrees. Spray loaf pan with nonstick cooking spray.

Mix all ingredients. Spread in pan and bake about one hour, or until no longer pink in center. Drain immediately. Makes 8 servings.


1) Veggie Beanie Burger: Put cheddar or American cheese and veggie patty

on bun. Add a layer of refried beans (black or pinto, warmed), chopped

onion, chunky salsa, and a small pile of Fritos (or other heavy corn chips).

Spread top bun with guacamole or mashed avocado if desired. Squish and eat

immediately... it's going to be messy but worth it!

2) Veggie Mushroom Burger: Swiss cheese, veggie patty, and a generous

scoop of grilled or sautéed mushrooms-n-onions (sauté fresh ones in olive

oil). Spread top bun with mayo or sour cream if desired.

3) California Veggie Burger: Cheddar or Jack cheese, veggie patty, lettuce

and/or alfalfa sprouts, tomato, and sliced avocado. Spread top bun with

honey mustard and sprinkle generously with black pepper.

[] Spike (the self-proclaimed foodie-maven) thinks you could put these toppers onto beef patties and they would be excellent. []


A rosy pink, sweet spread with a bit of crunch. Try it with peanut better on an English muffin.


3 cups granulated sugar

1 1/2 cups finely chopped seeded watermelon (do not puree)

1/4 cup lemon juice

1 package (1.75 oz.) powered fruit pectin

3/4 cup water

In large bowl, stir together sugar, watermelon and lemon juice. Set aside for 10 minutes, stirring occasionally. In small saucepan, blend fruit pectin and water. Bring mixture to boil over high heat; boil, stirring, for 1 minute. Stir pectin mixture into watermelon mixture. Stir constantly until sugar is dissolved, about 3 minutes. Quickly pour into jars and cover. Let stand at room temperature 24 hours to set. Store jam in refrigerator for up to 3 weeks. Makes about 4 cups.


1 pkg powdered low or no sugar pectin

3 cups dry wine or champagne

3/4 cups water

1/2 to 1 cup of sugar

Thoroughly mix pectin and water in large saucepan. Bring to boil and boil one minute stirring constantly. Reduce heat to medium low and add sugar and wine. Keep mixture just below boiling and stir until sugar is dissolved, about 5 minutes. Pour quickly into very hot sterilized half-pint jars. Seal at once with canning lids or 1/8 inch hot paraffin. Serve with poultry or meat.





For cake:

Butter or margarine for greasing pan

1 (18 1/2 oz.) package yellow cake mix (without pudding)

3 eggs

1/2 cup butter or margarine, softened

1/2 cup water

1 1/2 tsp ground cinnamon

1 tsp vanilla extract

2 cup grated zucchini

2/3 cup chopped walnuts

For cream cheese frosting:

3 cups powdered sugar

6 oz. cream cheese, room temperature

5 Tbsp butter or margarine, room temperature

1 tsp lemon extract

Preheat oven to 375°F. Grease 13 x 9 x 2-inch baking.

Combine cake mix, eggs, butter, water, cinnamon and vanilla extract in large bowl of electric mixer; beat on low speed 4 minutes. Stir in zucchini and walnuts. Pour into prepared pan.

Bake for 35-40 minutes, or until toothpick inserted in center comes out clean. Cool.

Meanwhile, prepare cream cheese frosting by combining powdered sugar, cream cheese, 5 tablespoons butter or margarine and lemon extract in electric mixer or food processor fitted with metal blade. Beat (or process) until smooth.

Frost cake. Cake may be prepared 2 days in advance and stored airtight in refrigerator. Makes 12-14 servings.



 Join one of our Discussion Forums:

Free Recipe Collection Forum

Jewish Recipe Forum


Free Newsletters:

We also publish two newsletters a couple of times a month.
To subscribe, send a blank email to the appropriate email address.
Topica will send you a message asking if you really intended to subscribe
- just click reply - that's it!

Free Recipe Collection Newsletter

Jewish Recipe Collection Newsletter



Click here to add our Web Site to your Favorites List:

Add to Favorites


Search this site powered by FreeFind


Our Favorite Internet Search Engine:


Mail this Page to a Friend


Any problems with this page? 
Send the URL of this page & a description 
of the problem to webmaster.
Thank you!


Back to Spike's & Jamie's Recipe Collection





Barnes & Noble Home Page

Barnes & Noble Music Page



Tired of Geek Speak when 
you have Computer Questions?

The Newbie Club - 
Computer Information for the Rest of Us!



Your Own Domain Name 
- $15 a Year

- Superior Quality Products since 1869



Disclaimer: These web site links are listed as a convenience to our visitors. If you use these links, we take no responsibility and give no guarantees, warranties or representations, implied or otherwise, for the content or accuracy of these third-party sites.

Due to the number of recipes and tips we receive, it is impossible for us to personally test each one and therefore we cannot guarantee its success. Please let us know if you find errors in any of them.

We do not endorse or recommend any recipes, tips, products or services listed in our ezines or on our web pages. You use them and their contents at your own risk and discretion. If you do not agree to these terms, please don't continue to use them. If you do use them, it means you agree to these terms.

Copyright notice - No infringement of any text or graphic copyright is intended. If you own the copyright to any original image or document used for the creation of the graphics or information on this site, please contact the Webmaster with all pertinent info so that proper credit can be given. If you wish to have it removed from the site, it will be replaced ASAP.







Back to Top