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 335

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).

AFTER SCHOOL GINGERSNAPS

AMARETTO PEAR UPSIDE DOWN CAKE

APPLE BRIOCHE PIZZA

APPLEBEES ORIENTAL CHICKEN SALAD

APRICOT GARLIC CHICKEN

BASIC COOKED WHITE RICE

BAYOU PASTA SALAD

BEE STING CAKE

BEEF STROGANOFF

BLACKBERRY AND APPLE CRUMBLE

CAIPIRINHA GRILLED SHRIMP

CAULIFLOWER FOR COMPANY

CHERRY GOOD COBBLER

CHILI VERDE

CHOCOLATEVILLE MOCHA CHEESECAKE

COCOA MACAROON MUFFINS

COLD CREAMY CARROT SOUP

CORN AND BOURBON SOUP

CORNED BEEF CASSEROLE

CUCUMBER CLAM SPAGHETTI SAUCE

CURRIED NAVY BEANS

DELICIOUS PEANUT BUTTER PIE

FANTASTIC POTATOES

FANTASTIC VEGETABLE CASSEROLE

FILET MIGNON WITH CRANBERRY

FRESH CORN FRITTERS

FROZEN MEATBALL IDEAS

GERMAN POTATO SALAD

GUILT FREE BROWNIES

ITALIAN BREAD SALAD

ITALIAN MEATBALL SOUP

JAVANESE MUSHROOM SOUP

LEMON PARSLEY CARROTS

LINGUINE AND SMOKED TURKEY

OVER THE WAVES ENCHILADA SAUCE

PESTO FRIES

PINEAPPLE UPSIDE DOWN CAKE

RICE WITH GARLIC AND PINE NUTS

RIJSTAFFEL REMPEYEK UDANG

RIJSTAFFEL A INFORMATION

RIJSTAFFEL ATJAR KUNING

RIJSTAFFEL AYAM BALI

RIJSTAFFEL KATJANG SAUCE

RIJSTAFFEL MIE GORENG

RIJSTAFFEL NASI GORENG

RIJSTAFFEL NASI GURIH

RIJSTAFFEL REMPAH

RIJSTAFFEL SAMBAL GORENG TELUR

RIJSTAFFEL SEMUR DAGING

ROASTED NEW POTATOES

ROASTED RED PEPPER STUFFED MUSHROOM

SALMON PRUNIER WITH TOMATO JULIENNE.

SEASONING NEW POTS

SESAME DRESSING

SPECIAL PUNCH

SPIKE'S FAMOUS DIPPING SAUCE

SPIKE'S FAMOUS PILAF

SWEET POTATO BARS

TACO SOUP

TATER TOT CASSEROLE I

TATER TOT CASSEROLE II

TATER TOT CASSEROLE III

UPSIDE DOWN CAKE INFORMATION

ZUCCHINI CAKE

 

AFTER SCHOOL GINGERSNAPS

3/4 cup Butter or Margarine

1/2 cup Sugar

1/2 cup Brown Sugar -- packed

1/4 cup Dark Molasses

1 Egg

2 1/4 cups Flour

1 1/2 teaspoons Baking Soda

1/4 teaspoon Salt

2 teaspoons Cinnamon

2 teaspoons Ginger

In a mixing bowl, cream butter, sugars, molasses and egg. Combine the flour, baking soda, salt, cinnamon and ginger; add to the creamed mixture and mix well. Cover and refrigerate for 1 hour. Roll out the dough on a lightly floured surface to 1/8 inch thickness and cut into desired shapes (2 1/2 inches) Place on ungreased baking sheets. Bake at 375 degrees F for 5 - 6 minutes or until set (do not overbake). Remove from pans to cool on wire racks.

AMARETTO PEAR UPSIDE DOWN CAKE

10 tablespoons butter, divided

1/2 cup packed brown sugar

2 tablespoons honey

2 large ripe Bartlett pears, peeled and cored

2 eggs

1/2 cup sugar

1 teaspoon vanilla

1/2 cup milk

1/4 cup Amaretto or other almond-flavored liqueur (see Note below)

11/2 cups all-purpose flour

11/2 teaspoons baking powder

3/4 teaspoon cinnamon

1/4 teaspoon salt

Lightly sweetened whipped cream

Toasted sliced almonds

Preheat oven to 350 degrees. Butter six 11/4-cup custard cups, ramekins or giant muffin tins.

Melt 4 tablespoons butter in small saucepan. Add brown sugar and honey; cook over low heat for about 2 minutes until mixture no longer separates. Divide mixture evenly among prepared dishes.

Cut each pear into 12 wedges and place four wedges in the bottom of each dish; set aside.

In a medium bowl, beat remaining 6 tablespoons butter until light and fluffy. Beat in eggs, sugar and vanilla.

In a separate bowl, combine remaining dry ingredients.

Combine milk and Amaretto in bowl.

Add half the dry ingredients to the butter mixture, then half the milk and Amaretto, beating well after each addition. Repeat until all ingredients are combined.

Pour batter into the six prepared dishes, smoothing the top. Bake 25-30 minutes, until cooked through.

Remove from oven and place on a rack for 10 minutes. Carefully flip each dish over onto serving plates. Serve immediately with whipped cream and garnish with almond slices.

Note: 1 teaspoon almond extract may be used in place of the almond liqueur. If using extract, increase the milk to 3/4 cup.

APPLE BRIOCHE PIZZA

Serving Size : 1 x 12 inch Pizza

Crust

2 2/3 cups bread flour

1/4 cup sugar

1 package Fleischmann's(r) Rapid Rise Yeast

1/2 teaspoon salt

1/2 cup butter (1 stick) -- cut up

1/4 cup milk

1/4 cup water

2 eggs

Topping

3 tablespoons sugar

2 tablespoons bread flour

1/4 cup whipping cream

1 tablespoon Calvados (apple brandy) OR 2 teaspoons pure vanilla extract

2 cups thinly sliced, cored and peeled apples (about 2 medium apples)

1/4 cup apricot preserves -- warmed

To make crust: In large bowl, combine 1-cup flour, sugar, undissolved yeast and salt. Heat butter, milk, and water until very warm (120 to 130ºF). Butter does not need to melt. Gradually stir into dry ingredients. Stir in eggs and remaining flour to make soft dough. Knead 5 minutes. (Dough will be buttery; do not add additional flour.) With floured hands, press dough to form 12-inch circle on lightly greased pizza pan or cookie sheet. Cover; let rest 30 minutes.

To make the topping: In small bowl combine sugar and flour. Gradually add cream and Calvados or vanilla extract, stir until smooth. Set aside.

Preheat oven to 400ºF.

Form 3/4-inch high rim along edge of dough. Arrange apples on dough, overlapping slightly; carefully spoon cream mixture over top. Bake on middle oven rack 18 to 22 minutes or until crust is golden brown and apples are almost tender. Remove from pan; place on wire rack to cool slightly. Spread apricot preserves over top.

NOTES: * To measure flour, spoon into standard dry-ingredient measuring cup; level with straight-edged knife.

 

 

 

 

APPLEBEES ORIENTAL CHICKEN SALAD

Oriental Dressing

3 tablespoons honey

1 1/2 tablespoons rice wine vinegar

1/4 cup mayonnaise

1 teaspoon Grey Poupon Dijon mustard

1/8 teaspoon sesame oil

Salad

1 egg

1/2 cup milk

1/2 cup flour

1/2 cup corn flake crumbs

1 teaspoon salt

1/4 teaspoon pepper

1 boneless, skinless chicken breast half

2-4 cups vegetable oil (for frying)

3 cups chopped romaine lettuce

1 cup red cabbage

1 cup Napa cabbage

1/2 carrot, julienned or shredded

1 green onion, chopped

1 tablespoon sliced almonds

1/3 cup chow mien noodles

Preheat oil in deep fryer or deep pan over medium heat. You want the temperature of the oil to be around 350 degrees. Blend together all ingredients for dressing in a small bowl with an electric mixer. Put dressing in refrigerator to chill while you prepare the salad. In a small, shallow bowl beat egg, add milk, and mix well. In another bowl, combine flour with corn flake crumbs, salt and pepper. Cut chicken breast into 4 or 5 long strips. Dip each strip of chicken first into egg mixture then into the flour mixture, coating each piece completely. Fry each chicken finger for 5 minutes or until coating has darkened to brown. Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots. Sprinkle sliced green onion on top of the lettuce. Sprinkle almonds over the salad, then the chow mien noodles. Cut the chicken into small

bite-size chunks. Place the chicken onto the salad forming a pile in the middle. Serve with salad dressing on the side. Makes 1 dinner-size salad.

 

 

 

 

APRICOT GARLIC CHICKEN

WITH PEPPERCORN SHRIMP

Serving Size: 4

1 whole chicken -- cut into parts

1/2 cup seasoned Flour

2 tablespoons vegetable oil

2 teaspoons garlic -- freshly minced

3 tablespoons apricot jam

12 medium shrimp -- fresh or frozen, unpeeled

1 1/2 tablespoons garlic butter

Salt to taste

Peppercorns -- to taste

Dust chicken pieces with seasoned Flour. Heat oil in a large heavy skillet over medium heat. Add chicken (skin side down). Cook one side until golden browned. (Do not cover skillet.)

As final browning is taking place, promptly rub top side of chicken with minced garlic, and spread with apricot jam. (Ensure that the garlic or jam does not fall on skillet. These ingredients tend to burn easily.)

Peel Shrimp, leaving tails attached; remove veins; rinse and drain well. In a heavy skillet sauté Shrimp in Garlic Butter over medium heat until cooked ( about 4 minutes). Season to taste with salt and pepper. Be generous with the crushed black peppercorns.

Portion the chicken on four warm plates and garnish each with the sautéed shrimp.

NOTES : Whole chicken is best for casual occasions; breasts or thighs work better for more elegant events. It is advisable to keep the skin attached, but to remove any excess fat. If skinless breasts are used, the chicken must be cooked slowly and carefully.

BASIC COOKED WHITE RICE

Recipe can be doubled with no problems.

Serves 8

1-1/2 tablespoons butter

2 tablespoons white onions, chopped

1 cups white rice

1-1/2 cups water, hot

2 each bouillon cubes, chicken

1/2 teaspoon pepper

1 each bay leaf

Melt butter in a pot that has a tight fitting lid and add the onions for about 5 minutes until tender but not browned. Stir in the rice and stir to coat the rice with butter. Once coated, add the hot water, bouillon cubes, pepper and the bay leaf and bring to a boil.

Once you reach a boil, cover the rice and reduce the heat to its lowest setting. Cook for 25 minutes covered. Do not stir, do not look, do not worry. Remove from heat after 25 minutes and set aside covered for 20 minutes. Do not look, do not stir, do not worry.

BAYOU PASTA SALAD

1/4 cup mayonnaise

1/4 cup olive oil

1 tablespoon lemon juice

1 tablespoon Greek seasoning

8 ounces vermicelli -- cooked

2 ounces pimientos -- diced, drained

2 1/4 ounces canned ripe olives -- sliced and drained

3 green onions -- sliced

1 cup chopped cooked chicken breast

Whisk together first 4 ingredients in a large bowl. Add pasta and 4 ingredients, tossing to coat. Garnish with sprigs of fresh parsley and grape tomatoes.

4 servings.

BEE STING CAKE

Cake:

1 cup butter (do not substitute)

2/3 cup sugar

2 eggs

3 cups sifted flour

3 teaspoons baking powder

1 teaspoon salt

1/2 cup milk

Topping:

1/2 cup butter

1 cup finely chopped almonds, blanched or unblanched

1/2 cup sugar

2 tablespoons milk

2 teaspoons vanilla

Butter cream filling:

1 cup butter

2 egg yolks (OR egg substitute, if you are concerned about raw eggs)

2 cups powdered sugar

2 teaspoons vanilla extract

1/2 cup raspberry jam

Cake: Cream butter. Gradually add sugar, creaming well. Beat in eggs one at a time. Beat until light and fluffy. Add sifted dry ingredients alternately with milk. Spoon batter into a well-greased 9-inch spring-form pan.

Topping: Melt butter, blend in chopped almonds, sugar, milk and vanilla. Bring to a boil. Remove from heat and cool slightly. Spread carefully over batter. Bake at 375 degrees for 50 minutes. Remove from oven and cool. Remove spring-form pan.

Filling: Soften butter. Beat in egg yolks, powdered sugar and vanilla.

Split cake horizontally into two layers. Spread bottom layer with butter cream filling. Top with raspberry jam. Very carefully replace top layer of cake. Cut into thin slices and serve.

BEEF STROGANOFF

2 1/2 lbs of ground beef.

1 garlic clove, sliced

2 onions, chopped

2 cups beef bouillon (two cubes dissolved in two cups hot water)

2 cans cream of mushroom soup

2 lbs raw mushrooms, sliced

2 pints sour cream

1 tbsp dill weed

2 packages egg noodles.

Brown the onions and garlic in some olive oil. Add the rest of the ingredients in the order listed, stirring until all ingredients are mixed together, lower heat to a simmer, cover, and cook until done, stirring occasionally.

BLACKBERRY AND APPLE CRUMBLE

If you cannot find Blackberries substitute with your favorite berries

Serving Size: 4

 

1 pound tart baking apples

Pinch of sugar

1 pound blackberries 3 heaped cups

3/4 cup all-purpose flour

3/4 cup butter

2/3 cup rolled oats

2/3 cup brown sugar

Wipe the apples and cut them in quarters, then remove the cores and slice each piece in two. (You can peel them if you prefer your apples this way)

Put them in a pan. Taste a slice for sweetness, and add a sprinkling of sugar accordingly. Add a tablespoon of water and cook over medium heat for about 5 minutes, until the apples start to soften.

Throw in the blackberries and transfer to a shallow baking dish.

Whiz the flour and butter in a food processor for a few seconds 'til the mixture looks like crumbs. Stir in the oats and the brown sugar and scatter the mixture over the cooked apples and blackberries.

Bake in a preheated 400 f oven for 30 minutes, or until crisp on top.

Serve with cream.

"An English classic. The apples are precooked for 5 minutes or so to give a fluffy texture that is appreciated in a dessert of this sort."

CAIPIRINHA GRILLED SHRIMP

Caipirinha grilled shrimp? Yes, shrimp doused in a cocktail.

Despite this Brazilian cocktail's potent punch, the flavor it imparts to shellfish is subtle. But not just any rail drink will work; it's the combination of liquor, citrus and sugar that works wonders on delicate shellfish in a matter of minutes.

You could also try this with your favorite margarita or whiskey sour. And for a quick side slaw, make a double batch of caipirinha and toss with julienned jicama, green apple and mint or cilantro.

2 servings

For the Caipirinha:

3 limes, scrubbed

2 teaspoons granulated or superfine sugar, or to taste

1/4 cup rum, preferably cachaca (Brazilian sugar cane rum), but may use any rum

For the shrimp:

1 tablespoon finely chopped garlic

1 tablespoon olive oil, plus additional for the grill

1 pound medium to large shrimp, shelled and deveined

Finely chopped mint or cilantro (optional)

Preheat the grill or broiler or grill pan over medium heat.

For the caipirinha: Cut each lime into six wedges. Place two limes (12 wedges) and the sugar in a shaker or a mortar and, using the end of a wooden spoon or a pestle, muddle or mash until the lime pulp begins to come away from the rind and the sugar is dissolved. Add the rum and shake or stir to combine.

For the shrimp: Pour the caipirinha mixture, including the rinds, into a shallow bowl, add the garlic, oil and shrimp and stir to combine.

Set aside for no more than five to seven minutes. (If set aside for too long, the acid in the lime juice will start to cook the shrimp.) Drain the shrimp, discarding the marinade.

If desired, skewer the shrimp. Lightly oil the grill rack or grill pan and grill the shrimp, turning as necessary, just until pink and cooked through, two to three minutes per side, depending on size.

If desired, sprinkle with mint or cilantro and serve immediately with remaining lime wedges on the side.

CAULIFLOWER FOR COMPANY

1 head Cauliflower, cleaned of all leaves and spots, washed and drained.

1 small pinch salt

1 cup grated cheddar cheese - your preference (or even Cheese Whiz)

Cut stem/base so that head will sit flat with flowerets up. Salt - not much.

Choose saucepan (or stove-to-table utensil) just large enough for cauliflower head and deep enough to cover with lid. Add 1/2 inch water. Place Cauliflower head into saucepan, floweret side up, and bring water to boil. Cover pan, and reduce heat to simmer. Don't let saucepan go dry. (Spike says that if you have a steamer, it would be better to cook it in that.)

Steam until cauliflower is tender; use skewer to check doneness, being careful not to break flowerets. When tender, add cheese to cover head. Take care to keep the cheese from falling into saucepan (or steamer) bottom. The cheese

will melt down into the cauliflower.

Cover and return to low heat long enough to melt cheese, taking care not to let it burn. Remove the cauliflower carefully so it remains in one piece, and serve on

"company" platter or bowl. Garnish with parsley or lettuce and rosette radishes (cut into top around to resemble rose blossom). You can also sprinkle over it a

few pimiento flakes - or some tiny cuts of red bell pepper or fresh tomato.

If service is delayed, cover with inverted bowl to retain heat. A slotted spoon is best.

CHERRY GOOD COBBLER

2x 21-ounce cans cherry filling and topping

1 teaspoon almond extract

1 cup all-purpose flour

2 tablespoons granulated sugar

2 teaspoons baking powder

1/2 cup orange juice

Topping:

1 tablespoon slivered almonds -- coarsely chopped

1 tablespoon granulated sugar

1 teaspoon grated orange peel

1/2 teaspoon ground cinnamon

Combine cherry filling and almond extract in an ungreased 8 × 8 × 2-inch baking pan.

Combine flour, sugar and baking powder in a medium mixing bowl; mix well. Add orange juice, stirring just until dry ingredients are moistened. Drop batter by tablespoonfuls over cherry filling, making at least 8 dumplings.

For the topping: Combine almonds, sugar, orange peel and cinnamon in a small bowl; mix well. Sprinkle on top of cobbler.

Bake in a preheated 350º oven 30 to 35 minutes, or until filling is bubbly and dumplings are brown.

CHILI VERDE

8 to 10 servings

3 tablespoons lard or vegetable shortening

1 (3-pound) pork loin roast, cut into 1-inch cubes

5 cloves garlic, crushed and diced fine

1 large onion, diced

2 large green bell peppers, diced

1 (8-ounce) can green chili strips, diced coarse

5 tomatillos, husked, washed and diced

3 small jalapeño peppers, chopped fine

1 tablespoon ground cumin

2 tablespoons lemon juice

1 tablespoon salt

1 tablespoon coriander seeds or ground

1 cup water

In a large wok or 4-quart pot, melt lard or shortening. Add meat, garlic, onion and bell peppers. Sauté on high heat until lightly browned. Add all other ingredients and reduce to simmer.

Continue to cook until meat is tender to the fork. The sauce or gravy should be fairly thick, but water may be added in small amounts while cooking, if needed.

CHOCOLATEVILLE MOCHA CHEESECAKE

16 ounces fat-free cream cheese -- softened

1 4 oz. pkg. sugar-free instant chocolate fudge pudding

2/3 cup non-fat dry milk powder

1 cup cold coffee

1 chocolate-flavored pie crust

3/4 cup Cool Whip Lite(r) -- thawed

1/2 teaspoon vanilla

2 teaspoons unsweetened cocoa

Sugar substitute to equal 2 tsp. sugar

1 tablespoon mini chocolate chips

In a medium bowl, stir cream cheese with a spoon until soft. Add dry pudding mix, dry milk powder and coffee. Mix well, using a wire whisk. Spread mixture evenly into piecrust. Refrigerate for about 15 minutes. In a small bowl, combine Cool Whip, vanilla, cocoa and sugar substitute. Spread mixture evenly over cheesecake filling. Sprinkle mini chips evenly over top. Refrigerate until ready to serve.

COCOA MACAROON MUFFINS

2 cups flour

1/2 cup sugar

3 tablespoons baking cocoa

3 teaspoons baking powder

1 teaspoon salt

1 cup milk

1 egg

1/3 cup vegetable oil

1 1/4 cups flaked coconut, divided

1/4 cup sweetened condensed milk

1/4 teaspoon almond extract

In a bowl, combine flour, sugar, cocoa, baking powder and salt. Combine milk, egg and oil; mix well. Stir into dry ingredients just until moistened. Spoon 2 tablespoonfuls into 12 greased or paper-lined muffin cups. Combine 1 cup Coconut, condensed milk and extract; place 2 teaspoonfuls in the center of each cup (do not spread). Top with remaining batter; sprinkle with remaining coconut. Bake at 400 F for 20-22 minutes or until muffins test done. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.

COLD CREAMY CARROT SOUP

Serving Size: 4

3 cups fresh carrot juice

1 large avocado

1 handful alfalfa sprouts cut into thirds

1 small sprig parsley or cilantro leaves

Make or buy carrot juice. Cut avocado in half, peel and remove pit. Place carrot juice and avocado in blender, and blend until smooth. Put sprouts and parsley on top of the soup.

Note: Any combination of vegetable juice can be used to make soup.

Serving Ideas: You can add ginger to this recipe

CORN AND BOURBON SOUP

2 slices bacon

1 onion -- chopped

2 shallots -- chopped

1/3 cup chopped celery

1/3 cup chopped leeks

4 cups corn -- cut from cob

2 quarts chicken broth

1 medium potato -- peeled and chopped

1/4 teaspoon salt

1/4 teaspoon ground white pepper

1 cup whipping cream

2 1/2 tablespoons bourbon

Cook bacon in a Dutch oven until lightly browned. Add onion and next 3 ingredients; cook over medium heat 2 minutes. Add corn and cook 5 minutes, stirring occasionally. Add broth and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender. Add cream, and cook 2 minutes.

Remove and discard bacon. Place half of mixture in container of an electric blender; process until smooth. Repeat with remaining mixture. Pour mixture through a wire mesh strainer into Dutch oven, pressing pulp with the back of a spoon; discard pulp. Stir in bourbon; serve soup hot or cold. Garnish with chives, if desired. Yield: 6 servings.

 

CORNED BEEF CASSEROLE

3 cups Noodles -- cooked, drained

12 ounces Corned Beef brisket, canned -- chopped

4 ounces Sharp Cheddar Cheese -- shredded

1 can Cream of Chicken Soup, condensed -- (10 3/4 oz.)

1/2 cup Onion -- chopped

3/4 cup Bread Crumbs

1/4 cup Butter or Margarine -- melted

Thoroughly combine all ingredients, except bread crumbs and butter, in a large mixing bowl. Prepare a 3 quart casserole dish, by spraying with non-stick cooking spray. Fold mixture into the prepared casserole dish, and set aside. In another mixing bowl, combine the bread crumbs and melted butter, and mix well with a fork. Sprinkle buttered crumbs over top of the mixture in the casserole dish. Bake at 350 degrees F, for 40 - 45 minutes.

CUCUMBER CLAM SPAGHETTI SAUCE

 

3 Tbsp olive oil

1 clove garlic, peeled and smashed (I use 4!)

1 10 oz can baby clams (reserve juice)

2 seedless cucumbers, diced (skin left on)

1 tsp salt

pepper to taste

1 Tbsp fresh chopped parsley

 

Heat oil over low heat and sauté garlic until browned, then discard garlic. Drain clam juice into pan, stir in cucumbers, salt and pepper. Cook, uncovered for about 15 minutes. Add clams and cook at very low heat for about 5 more minutes, stir in parsley and cook about 1 minutes more. Serve over any noodle type pasta.

 

note: If you have access to fresh clams or mussels, both work very well with this recipe, about 2 dozen of each will do the trick.

CURRIED NAVY BEANS

2 medium russet potatoes -- peeled and cubed

3/4 teaspoon crushed red pepper

2 (16 oz) cans navy beans -- rinsed, drained, divided

2 cups chicken broth

2 teaspoons minced fresh ginger -- `

1/2 teaspoon turmeric

1 large onion -- chopped

2 teaspoons olive oil

1 tablespoon curry powder

3/4 teaspoon salt

3/4 teaspoon black pepper

1 large tomato -- chopped

1/4 cup chopped cilantro

Cook potato and red pepper in boiling water to cover 15 minutes or until tender. Drain and set aside.

Process 1 cup beans, broth, ginger, and turmeric in a food processor or blender until smooth.

Sauté onion in hot oil in a Dutch oven over medium-high heat 5 minutes or until tender. Add curry powder, cook 1 minute.

Stir in potato, pureed bean mixture, remaining beans, salt, and black pepper. Reduce heat to low; simmer, stirring occasionally, 5 minutes or until thickened.

Sprinkle with cilantro and tomato. Yield: 8 servings.

DELICIOUS PEANUT BUTTER PIE

1 pie shell, baked and cooled

3/4 cup confectioners sugar

1/2 cup creamy peanut butter

Cut together until crumbly and (after reserving 2 tbsp for garnish) spread in baked pie shell.

Mix:

2/3 cup sugar

1/3 cup cornstarch

3 egg yolks

2 1/2 cups milk

Cook at medium heat until thick. Remove from heat. Add butter and vanilla.

Stir and pour into shell.

Mix :

3 Tbsp sugar

1 Tbsp cornstarch

1/2 cup water

Cook until thick. Cool slightly.

Beat 3 egg whites until stiff; fold into syrup mixture, and continue beating.

Spread meringue over pie, being careful to "seal" all around the edges to keep meringue from "shrinking". Sprinkle remaining peanut butter and sugar mixture over the top. Bake at 350 for 12-15 minutes

FANTASTIC POTATOES

2 to 3 lbs. white potatoes, peeled and cubed

seasoned salt to taste

1 stick margarine

16 oz. dairy sour cream

1 envelope Hidden Valley Ranch dressing mix

1 cup grated Cheddar cheese

Combine dressing mix and sour cream; place in refrigerator until needed. (I

usually do this early in the day for the flavors to blend) Place potatoes in

casserole dish. Sprinkle with seasoned salt and slice margarine into pats

over top of potatoes. Cover with lid and bake in 400* oven for 45 to 50

minutes, or until potatoes are tender. Spread sour cream mixture over top of

potatoes and sprinkle with cheese. Cover with lid and return to oven for

about 10 minutes or until cheese melts completely. **

Note: If you have the time, you can peel and cube the potatoes the night before and soak in water in the refrigerator overnight. Then drain the potatoes well before preparing and cooking them.

FILET MIGNON WITH CRANBERRY

& PINENUT SAUCE

Serving Size: 4

2 tablespoons pine nuts

2 tablespoons cranberry sauce

2 tablespoons balsamic vinegar

3/4 cup beef stock

2 ounces cranberries

4 each filet mignon

Pan fry steaks in hot oil. Remove from pan & keep warm. Put pine nuts into pan and cook for 1 minute, add cranberry sauce, vinegar, stock , cranberries and salt & pepper. Bring to boil, then simmer for 2-3 minutes, until reduced slightly. Pour over steak. Serve with a nice baked potato and fresh steamed broccoli.

FRESH CORN FRITTERS

4 to 6 ears sweet corn, husked

2 to 3 egg whites, stiffly whipped

salt and ground white pepper to taste

Cut corn kernels from cobs, scraping cobs and reserving as much of the liquid as possible. Fold the kernels and liquid into the egg whites and add salt and pepper. Drop by tablespoonfuls onto a hot griddle that has been lightly sprayed with vegetable oil spray. Cook over medium heat for about 2 minutes per side, until golden brown. Serves 4 to 6.

FROZEN MEATBALL IDEAS

1) BBQ Meatballs/Sandwiches. Simmer however many meatballs you choose

in 1 part water plus 1 part your favorite BBQ sauce. In just a few minutes,

they'll be piping hot all the way through. Serve warm with toothpicks as an

easy appetizer. As an alternative (or to use up leftover appetizers), spoon

into split submarine sandwich buns. Top with chopped onion and/or shredded

cheddar cheese if desired.

2) Meatball Soup. Add as many meatballs as you like to a can or two of

vegetable soup. Simmer until steaming and meatballs are warmed throughout.

If you like, throw in a little leftover rice or pasta as well.

3) Meatball Stroganoff. Keep one or more pouches of stroganoff-flavored

noodle mixes (the side dish mixes made by Lipton and others) on hand.

Simmer meatballs (6 to 8 per serving) in the amount of water called for on

noodle package. When meatballs are thawed a few minutes later, continue to

prepare according to noodle package directions.

4) Meatballs-n-Potatoes. Whip up an envelope (or more) of brown gravy mix

according to package directions; add a generous dash of dried minced onion

and however many meatballs you wish. When meatballs are piping hot

throughout, spoon into buttered baked potatoes for a simple one-dish supper.

As in #1, you can also just serve them warm with toothpicks for an easy "Swedish Meatball" appetizer.

5) Meatball Ramen. Simmer a handful of meatballs in the amount of water

called for on beef-flavored ramen noodle package. When thawed a few minutes

later, add noodles and flavoring packet, and continue with preparation as

directed on ramen package.

GERMAN POTATO SALAD

6 medium sized potatoes

1 small onion finely chopped

6 tablespoons Italian dressing

1 Knorr bouillon cube (Beef, chicken, or vegetable. Your choice)

1/2 cup boiling water

seasoned pepper to taste

1/2 cup mayonnaise if desired

Wash potatoes and boil them till they are tender. Let cool for a while, and peel. Slice thin in a bowl. Add chopped onions and Italian dressing. Dissolve bouillon cube in the boiling water and pour over potatoes. It can be served warm or cold. It can be served as is or you can add about 1/2 cup of mayonnaise.

GUILT FREE BROWNIES

4 tablespoons Cocoa Powder -- unsweetened

1/4 cup Vegetable Oil

2 large Bananas -- ripe

1/2 cup Sugar -- or substitute

2 large Eggs

1 cup Whole Wheat Flour

1/2 cup Nuts -- chopped

1 teaspoon Powdered Sugar -- (garnish- optional)

Preheat oven to 350 degrees F. Combine cocoa powder, vegetable oil and bananas in a food processor or blender. Puree until smooth; combine sugar, eggs, flour and banana mixture in a large mixing bowl. Mix until blended, then stir in the nuts. Pour the batter into a 9 x 13 inch baking pan (prepared with non-stick cooking spray) and bake for 15-20 minutes or until done. Toothpick inserted into center should come out clean. Cut into 24 squares when cool. Lightly sprinkle cooled brownies with powdered sugar before serving.

ITALIAN BREAD SALAD

1 cup cubed fresh tomato

2 tablespoons minced fresh basil or 2 teaspoons dried basil

1 tablespoon chopped green onion

2 teaspoons olive or canola oil

2 teaspoons balsamic vinegar

1/8 teaspoon salt

1-1/4 cups cubed French or sourdough bread

2 tablespoons minced fresh parsley

In a bowl, combine the tomato, basil, green onion, oil, vinegar and salt. Cover and let stand for 30 minutes. Place bread cubes in a 15-in. x 10-in. x 1-in. baking pan. Bake at 325° for 8-10 minutes or until lightly browned, stirring occasionally. Stir into tomato mixture. Add parsley. Serve immediately. serves 2

ITALIAN MEATBALL SOUP

In a large pot place:

35 frozen Italian meatballs

2 cups frozen mixed vegetables

1-14 ounce can Italian diced tomatoes ***

1-14 ounce can beef broth

1 cup water

1/3 cup small pasta (orzo is fine)

Parmesan cheese

*** If you can't find Italian diced tomatoes in your store, get regular diced tomatoes and add rosemary, thyme, basil, and oregano.

Bring to a boil, simmer 8-10 minutes or until pasta is tender. Serve with

Parmesan cheese.

JAVANESE MUSHROOM SOUP

1/4 lb. fresh mushrooms or 1 can (3-4 oz.) - I use fresh!

2 cans (10 1/2 oz.) condensed chicken broth -low or reduced sodium

2 broth cans - water

1/2 cup finely chopped onion

1/8 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/8 teaspoon salt

1/16 teaspoon pepper

1 teaspoon cornstarch - see notes

1 Tablespoon cold water

Rinse, pat dry and finely chop fresh mushrooms. In medium saucepan, combine

mushrooms (use liquid if using canned) with chicken broth, water, onions,

cinnamon, nutmeg, salt and pepper. Bring to a boil; reduce heat and simmer

for 15 minutes. Combine cornstarch with cold water; slowly stir into hot soup. Cook until slightly thickened and clear. Serve with toasted onion flakes sprinkled over the top. Serves: 4

LEMON PARSLEY CARROTS

Serving Size: 4

1 pound carrots -- sliced

1 tablespoon chopped parsley

1 teaspoon grated lemon peel

1 tablespoon fresh lemon juice

1 tablespoon sugar

1 salt to taste

2 tablespoon butter or margarine

Peel, then slice carrots. Cook in a small amount of salted water until just tender, drain. Meanwhile, combine the remaining ingredients in a small skillet and bring to a boil. Pour over hot, cooked carrots and mix lightly.

LINGUINE AND SMOKED TURKEY

Serving Size: 6

1 pound Linguine or Spaghetti -- uncooked

2 cups broccoli florets

1 tablespoon margarine

1 large onion -- diced

2 carrots -- sliced into 1/4 inch rounds

2 stalks celery -- diced

2 tablespoons all-purpose flour

1 14-1/2 ounce can low-sodium chicken broth

1 teaspoon ground sage

2 cups smoked Turkey breast, diced

1/4 cup herbed stuffing mix

Prepare pasta according to package directions. Two minutes before pasta is done, add broccoli florets to water. Cook two minutes; drain pasta and broccoli in colander.

In a large skillet, warm the margarine over medium heat. Add the onion, carrots and celery and sauté three minutes. Stir in the flour. Add the chicken broth and sage and stir in the turkey. Stir until the sauce comes to a simmer. Simmer 1 minute.

Pour the turkey sauté over the pasta. Sprinkle the stuffing mix on top and serve immediately.

Serving Ideas : Heat this wonderful dish one of two ways, either in an oven proof dish placed into a pre-heated oven (350 degrees) or in a heavy pan on the stove, make sure internal temp reaches 165 degrees.

Serve with fresh bread or a salad

OVER THE WAVES ENCHILADA SAUCE

Sauce for 6 enchiladas

1/4 cup lard

1/4 cup flour

1/4 cup Gebhardt chili powder

1/2 teaspoon cumin powder

1/2 teaspoon garlic powder

Salt to taste

1/4 tablespoon Tabasco sauce

3 cups water

Over medium heat, melt the lard in a frying pan.

In a bowl, mix together the flour, chili powder, cumin, garlic powder and salt. Slowly add spice mixture to the melted lard using a whisk. Add Tabasco. Still using a whisk, slowly add water. Simmer for about 90 minutes to reduce.

(You may add 1/2 teaspoon cocoa, 2 to 4 minced garlic cloves and 1 to 2 tablespoons cilantro before adding water to vary this original recipe.)

PESTO FRIES

16 ounces French Fries -- frozen

1/2 cup Pesto Sauce

Cook the potatoes according to manufacturer's directions. When they are

brown and crisp, take them out of the oven and promptly toss them with the

pesto, then place under broiler for 1 minute, on high. Serve hot with

garden burgers or hamburgers.

PINEAPPLE UPSIDE DOWN CAKE

2/3 cup margarine, divided

1/3 cup brown sugar, packed

1 (20-ounce) can pineapple slices

10 maraschino cherries

3/4 cup sugar, divided

2 eggs, separated

1 teaspoon grated lemon peel

1 teaspoon lemon juice

1 teaspoon vanilla extract

11/2 cups all-purpose flour

13/4 teaspoons baking powder

1/4 teaspoon salt

1/2 cup sour cream

Melt 1/3 cup margarine in 10-inch cast iron skillet. Remove from heat. Add brown sugar and stir until blended.

Drain pineapple well, reserve 2 tablespoons syrup. Arrange pineapple in sugar mixture. Place cherry in center of each slice.

Beat remaining 1/3 cup margarine with 1/2 cup sugar until light and fluffy. Beat in egg yolks, lemon peel and juice, and vanilla. Combine flour, baking powder and salt. Blend into creamed mixture alternately with sour cream and 2 tablespoons pineapple syrup.

Beat egg whites to soft peaks. Gradually beat in remaining 1/4 cup granulated sugar to make stiff meringue. Fold into batter. Pour over pineapple in skillet.

Bake at 350 degrees, 35 minutes or until cake tests done. Let stand 10 minutes, then invert onto serving plate. Serve warm or cold.

RICE WITH GARLIC AND PINE NUTS

Serving Size: 6

4 tablespoons unsalted butter

1 Head garlic puree (1 roasted head)

4 cups cooked regular rice (a cooked rice recipe is below)

3/4-cup pine nuts

salt & pepper, to taste

Heat the butter in a deep skillet. Swirl in the garlic puree. Add the rice and pine nuts. Sauté, stirring and tossing, until the rice is heated through and has absorbed the butter. Season with salt and freshly ground pepper. Serve hot.

RIJSTAFFEL I INFORMATION

Even though the food is Indonesian, the term "rijsttafel"*** is a Dutch word meaning "rice table," and was used by the Dutch colonists in Indonesia to describe elaborate banquets comprised of many dishes. When my parents were entertaining guests in their home in Jakarta many years ago, my father pointed to the impressive buffet my mother had prepared and, knowing that rijsttafel was a Dutch term and wondering what the Indonesian word was, asked an Indonesian guest, "What do you call this?" The gentleman shrugged his shoulders and replied, "Food."

A typical rijsttafel may contain as many as two dozen dishes, and in order to best represent it I have made some modifications to my standard format this week. You will notice that I doubled the number of recipes by including some that I have published in the past, and that I have eliminated desserts because, except for fresh fruit, they aren't part of a traditional rijsttafel. Here is the lineup for "An

Indonesian Rijsttafel":

The following recipes are all in this collection:

Atjar Kuning (Yellow Pickles)

Satay Ayam (Chicken Satay)

Sambal Goreng Telur (Spicy Eggs)

Rempeyak Udang (Prawn Fritters)

Nasi Gurih (Fragrant Rice)

Nasi Goreng (Fried Rice)

Ayam Bali (Balinese Chicken)

Semur Daging (Beef in Soy Sauce)

Rempah (Coconut Beef Patties)

Mie Goreng (Fried Noodles)

***Apparently, the spelling of non-English words is subject to personal opinion!

Chef Henderson, who is the author of the above item, and the collector of the

associated recipes, prefers two "t's" instead of my two "f's". I have seen other

sources using both spellings. Same stuff, anyway. (a Spike the Grate comment)

RIJSTAFFEL ATJAR KUNING

(Yellow Pickles for Rijstaffel)

2 Tbsp (30 ml) vegetable oil

1 clove garlic, finely chopped

1 tsp (5 ml) turmeric

1 tsp (5 ml) ground coriander

1/2 tsp (2 ml) ground cumin

Salt and freshly ground pepper to taste

Finely chopped hot chilies or cayenne pepper to taste (optional)

1/4 cup (60 ml) blanched almonds, toasted and finely ground in an electric

blender or food processor

1/4 cup (60 ml) white vinegar

12 small shallots, peeled

1 cucumber, cut lengthwise into 1/4-inch slices and then cut into strips 1/4 inch

(5 mm) wide and 2 inches (5 cm) long

1 red bell pepper (capsicum) seeded and cut into strips 1/4 inch (5 mm) wide

and 2 inches (5 cm) long

1 carrot, peeled and cut into strips 1/4 inch (5 mm) wide and 2 inches (5 cm) long

1/4 lb (110 g) string beans (haricots), cut into 2-inch lengths

Heat the oil in a heavy saucepan over moderate heat and sauté the garlic for about 30 seconds. Add the turmeric, coriander, cumin, salt, pepper and optional hot chilies and stir for 1 minute. Stir in the ground almonds and vinegar, reduce the heat to low, and simmer for about 3 minutes. Add the shallots, cucumber, bell pepper, carrot, and green beans. Simmer for about 5 minutes, stirring occasionally, until the vegetables are heated through but still crisp. Remove from the heat and serve at room temperature. May be refrigerated for up to 3 days before serving. Makes about 4 cups (1 L).

RIJSTAFFEL AYAM BALI

(Balinese Chicken)

1 onion, coarsely chopped

2 cloves garlic

1-3 hot red chili peppers, coarsely chopped

1/4 cup (60 ml) toasted cashew nuts

2 Tbsp (30 ml) lemon juice

1 Tbsp (1ml) soy sauce

2 tsp (10 ml) palm or light brown sugar

1 tsp (5 ml) chopped fresh ginger

1 Tbsp (15 ml) peanut oil

2 lbs (900 g) skinless, boneless chicken thighs or breasts, cut into 1-inch pieces

1 cup (250 ml) coconut milk

Additional toasted cashew nuts for garnish

Combine the onion, garlic, chili peppers, cashew nuts, lemon juice, soy sauce, sugar, and ginger in an electric blender or food processor and blend until it forms a smooth paste. Heat the oil in a large skillet over high heat and sauté the chicken until golden brown, 2 to 3 minutes. Add the blended mixture and cook uncovered for 2 to 3 minutes, stirring constantly. Add the coconut milk, reduce the heat to low and simmer uncovered, stirring occasionally, until the chicken is tender and the sauce has thickened, about 10 to 15 minutes. Garnish with toasted cashews. Serves 4 to 6.

RIJSTAFFEL KATJANG SAUCE

(Spicy Peanut Sauce)

2 Tbsp (30 ml) vegetable oil

1/4 cup (60 ml) finely chopped shallots or scallions (white part only)

1 tsp (5 ml) finely chopped garlic

2 cups (500 ml) chicken stock

1/2 cup (125 ml) shelled peanuts, finely ground in an electric blender or food

processor

2 tsp (10 ml) soy sauce

1 tsp (5 ml) dark molasses

1 tsp (5 ml) lime juice

1/4 tsp (1 ml) finely grated ginger

1/4 tsp (1 ml) finely chopped hot chilies or cayenne, or to taste

Heat the oil in a heavy skillet and cook the shallots and garlic 3 to 4 minutes, until they are soft and transparent but not brown. Add the chicken stock and bring to a boil over high heat. Add the ground peanuts, soy sauce, molasses, lime juice, ginger, and chilies or cayenne. Reduce the heat and simmer for 10 minutes, stirring occasionally. Allow to cool slightly before serving. Bon appetit from the Chef at World Wide Recipes

RIJSTAFFEL MIE GORENG

(Fried Noodles)

1 lb (450 g) Chinese mein noodles, or vermicelli or linguine

4 Tbs (60 ml) peanut oil

1 onion, finely chopped

4 cloves garlic, finely chopped

1 to 2 (to taste) fresh red chili peppers, seeded and diced

2 pork chops, meat removed from bone, trimmed

and finely diced

1/2 lb (250 g) shrimp, peeled and deveined

3 stalks celery, finely sliced

1 cup (250 ml) finely sliced bok choy or green cabbage

Salt and freshly ground black pepper to taste

3 Tbs soy sauce (or to taste)

For the garnish:

Fried onion flakes (recipe follows)

4 spring onions, both green and white parts, finely sliced

1 cucumber, thinly sliced

Cook the noodles according to package directions until 'al dente', or firm to the tooth. Drain and immediately rinse under cold water to stop the cooking. Set aside. Heat the peanut oil in a wok or large skillet over high heat and fry the onion, garlic, and chili pepper until the onion is soft and golden. Add the pork and the shrimp and stir until cooked through. Add the celery, bok choy, salt, and

pepper, and stir for a minute or two. You want the vegetables to be hot but crisp. Add the cooked noodles and continue stirring until the noodles are heated through. Add the soy sauce and pile onto a serving dish. Sprinkle with the fried onion flakes and scallions, and decorate the edge of the plate with the sliced cucumber. Serve immediately. Serves 6 to 8.

FRIED ONION FLAKES

In Indonesia these are made by deep frying very thinly sliced shallots, but an almost identical flavor can be achieved by the following method.

1/4 cup (60 ml) dried onion flakes

Sauté the dried onion flakes in a dry sauté pan over moderate heat, stirring frequently, just until they become aromatic and have turned a light golden brown. These may be kept indefinitely in an airtight container. Makes 1/4 cup.

 

 

 

RIJSTAFFEL NASI GORENG

(Fried Rice)

Nasi goreng is often eaten in Indonesia as a one-dish meal and can be topped with fried eggs instead of the omelet in this version.

 

2 eggs

4 Tbsp (60 ml) peanut oil

1 onion, chopped

1 clove garlic, chopped

4 oz (100 g) pork, chicken or beef, finely chopped

4 cups (1 L) cold cooked rice

1Tbs (15 ml) Hoisin sauce*

4 oz (100 g) cooked small shrimp, shelled

8 oz (225 g) peas, defrosted if frozen

2 scallions, chopped in 1/2-inch (1 cm) pieces

2 tsp (10 ml) chili sauce (optional)

* Available in most supermarkets and in Asian specialty shops

Beat the eggs and heat half the oil in an omelet pan. Pour the eggs in and allow to set into a pancake-like omelet. Turn out, slice into ribbons 1/2 inch (1 cm) wide and set aside. In the same pan, heat the rest of the oil and fry the onion and garlic for 3 minutes. Add the meat and cook for 3 minutes, then add the rice and stir until well heated. Season with the Hoisin sauce, add the shrimp, scallions, peas, optional chili sauce, and allow to heat through. Serve garnished with the strips of omelet. Serves 4 to 6. Bon appetit from the Chef at World Wide Recipes

RIJSTAFFEL NASI GURIH

(Fragrant Rice)

Nasi putih (white rice) is the centerpiece of any rijsttafel, and is the "rijst" (rice) in the "rijsttafel" (rice table). It is invariably accompanied by one or more additional rice dishes, including these classic Indonesian preparations:

4 cups (1 L) coconut milk

1 Tbs (15 ml) salt

1 tsp (5 ml) finely grated lemon rind

1/2 tsp (2 ml) freshly ground black pepper

1/2 tsp (2 ml) ground nutmeg

1/4 tsp (1 ml) ground mace

1/4 tsp (1 ml) ground cloves

2 cups (500 ml) long-grained rice

Combine the coconut milk and the flavorings in a saucepan and bring to a boil over moderate heat. Add the rice and stir once. Reduce the heat to a simmer and cook covered for 20 minutes. Uncover and gently toss the rice with a fork, mixing in any coconut milk that has not been absorbed, and replace the lid for 5 minutes. Serve hot. Serves 4 to 6.

RIJSTAFFEL REMPAH

(Coconut Beef Patties) Here is another dish that is found on virtually every rijstaffel. Think of these as tiny Indonesian hamburgers.

1 lb (450 g) lean ground beef

2 cups (500 ml) unsweetened shredded coconut

1 egg

2 cloves garlic, finely chopped

2 tsp (10 ml) ground coriander

1 tsp (5 ml) ground cumin

Salt and freshly ground pepper to taste

Vegetable or peanut oil for frying

Combine all ingredients except the vegetable oil in a bowl and mix thoroughly. Form into patties about 2 inches (5 cm) in diameter and 1/2 inch (1 cm) thick. Heat at least 1 inch (3 cm) of oil in a large heavy skillet over moderate heat until it is very hot but not smoking. Fry the patties 5 or 6 at a time until they are dark brown and crisp, about 5 minutes per side. Drain on paper towels and keep warm in a 200F (90C) oven while the remaining patties fry. Makes about 20

patties to serve 4 to 6.

RIJSTAFFEL REMPEYEK UDANG

(Shrimp Fritters)

Shrimp fritters like these are sold by street vendors all over Indonesia, but they also feel right at home in the more luxurious surroundings provided by a classic rijsttafel. Pronouce: "RICE tah fel"

8 oz (250 g) raw shrimp (prawns), peeled, deveined,

and coarsely chopped

2 eggs, beaten

1 clove garlic, finely chopped

1 small onion, finely chopped

1 fresh hot chili pepper, seeded and finely chopped

1 Tbs (15 ml) water

1 Tbs (15 ml) flour

1/2 tsp (2 ml) finely chopped fresh ginger root

Salt and freshly ground pepper to taste

Peanut oil for deep frying

Combine all ingredients except the peanut oil in a small bowl and stir to combine thoroughly. Heat the peanut oil until very hot and drop the shrimp mixture by tablespoons into the oil, 3 or 4 at a time. Fry over medium heat until golden on both sides and drain on paper towels. Makes 10 to 12.

Bon appetit from the Chef at World Wide Recipes

RIJSTAFFEL SAMBAL GORENG TELUR

(Spicy Eggs)

Every good rijsttafel includes at least one egg dish, and this one is usually considered an accompaniment rather than a main dish because it is so spicy. The hard-cooked eggs in the version of this dish we had Saturday were deep fried in oil before being added to the sauce, but this is a simpler and equally delicious variation. Both the sambal ulek (sometimes spelled sambal oelek) and

trasi might require a trip to an Asian specialty shop, but your efforts will

be rewarded with authenticity.

3 Tbs (45 ml) peanut oil

1 medium onion, finely chopped

1 clove garlic, finely chopped

1 Tbs (15 ml) sambal ulek* or cayenne pepper to taste

1/2 tsp (2 ml) trasi (dried shrimp paste)*

2 tsp (10 ml) palm sugar* or light brown sugar

1/2 cup (125 ml) coconut milk

1/2 tsp (2 ml) grated lime zest

Salt to taste

4 eggs, hard-cooked and peeled

* Available in Asian specialty shops

Heat the oil in a skillet over moderate heat and sauté the onion and garlic until soft but not brown, about 5 minutes. Add the sambal ulek and trasi, stirring for about 2 minutes and mashing the trasi with a spoon. Add the sugar, coconut milk, lime zest, and salt and simmer, stirring frequently, until the sauce has thickened. Cut the eggs in half lengthwise and lay them, cut side down, in the sauce. Spoon the sauce over the eggs and simmer gently until the eggs are heated through. Serve hot or at room temperature. Serves 4 to 8.

RIJSTAFFEL SEMUR DAGING

(Beef in Soy Sauce)

2 Tbsp (30 ml) peanut oil

1 large onion, finely chopped

2 cloves garlic, finely chopped, mashed with

1/2 tsp (2 ml) salt

2 tsp (10 ml) finely grated fresh ginger

1 lb (500 g) chuck or round steak, cut into small cubes

1 cup (250 ml) hot water

3 Tbsp (45 ml) dark soy sauce

2 Tbsp (30 ml) lime juice

1 Tbsp (15 ml) palm or light brown sugar

1/2 tsp (2 ml) freshly ground pepper

1/4 tsp (1 ml) each ground cardamom, cinnamon, and nutmeg

1/8 tsp (0.5 ml) ground cloves

Heat the oil in a large skillet over high heat and fry the onion until soft. Add the garlic and ginger and continue to cook until the onion just starts to turn brown. Add the meat and stir fry just until it has turned color. Add the remaining ingredients and bring to a boil. Reduce the heat to a simmer and cook covered until the meat is tender. Remove the cover after 1 hour and 15 minutes to help reduce the liquid, until the sauce is thick and coats the meat. Serves 4 to 6.

Bon appetit from the Chef at World Wide Recipes

ROASTED NEW POTATOES

WITH ONIONS AND GARLIC

Serving Size: 4

1 Head garlic

3 medium onions -- halved and sliced into thin half moons

8 medium new potatoes -- cut in half

1/3 cup stock

Salt and pepper to taste

1 tablespoon butter

Preheat the oven to 400.

Separate the head of garlic into cloves and peel. Scatter the cloves and the onion slices on the bottom of a baking dish that will hold the potatoes in a single layer. Place the halved potatoes, cut side down, on the bed of garlic and onions. Pour in enough stock to come about one quarter of the way up the sides of the dish. Sprinkle salt and pepper evenly over all, then dot with butter.

Bake, uncovered, for one hour, or until the potatoes are tender, the onions beginning to brown and the liquid is about gone. Serve piping hot.

ROASTED RED PEPPER STUFFED MUSHROOMS

Serving Size: 4

2 ounce packaged cream cheese -- softened

1 ounce Roasted Red Pepper -- patted dry

1/2 tablespoon grated Parmesan cheese

1/4 teaspoon minced garlic

1 pinch ground red pepper

1/4 pound medium-size fresh white mushrooms

Remove stems from mushrooms; reserve caps; set stems aside for another use. In the bowl of a food processor fitted with a metal wing blade, place cream cheese, roasted red peppers, Parmesan cheese, garlic and ground red pepper. Process until smooth, about 1 minute.

In a pastry bag fitted with a large star tip, place cream cheese mixture. Pipe into mushroom caps; garnish with toasted pine nuts, sliced green olives and parsley leaves, if desired.

SALMON PRUNIER WITH TOMATO JULIENNE

& MINT

Serving Size: 4

2 pounds fresh salmon fillet -- cut into 4

8 large plum tomato -- ripe

2 bunches fresh mint

4 slices cooked bacon

Lightly season salmon. Tear off 4x18 inch pieces of foil. Wash mint & dry well. Keep 4 or 5 pieces of the mint for garnish and divide the rest into 4 piles. 6 inches from one end of a piece of foil place a mound of the mint, top with a salmon filet.

Wash and dry tomatoes cut in half lengthways and scoop out seeds. Cut into julienne strips and place on top of each filet, fold the foil in half over fish to make envelope and seal.

Bake for 18 minutes. Envelopes will puff up. Serve either in foil or not, garnish with slice of cooked bacon underneath and chopped mint on top. This is great with fresh potatoes and perhaps a salad.

SEASONING NEW POTS

Kaylin is the owner of the site named (and linked) at the bottom of this message. A subscriber to her newsletter asked how to season cast iron pots. Her reply follows:

"Note from Kaylin: To season cast iron cookware, first remove the wax coating the manufacturer has placed on it to protect it, or for used cookware, remove the burned on grease and rust. Wax may be removed by scraping and then scrubbing with hot water & steel wool. To remove rust, use steel wool, or buff the pan with a fine wire wheel in an electric drill. Crusted rust can be dissolved by soaking the piece in a 50% solution of white vinegar and water for a few hours. Don't leave it more than overnight without checking it. This solution will eventually eat the iron!

Now you are ready to season the piece. Put the pan in the oven to warm it. Remove it and apply shortening (such as Crisco brand). Some people prefer lard or bacon fat. Put it in the oven at 225 degrees for half an hour. Remove it and wipe it almost dry. You don't want any pooling of the shortening. Place it back in the oven for another half hour. The initial seasoning should be accomplished at this point. However, typical of cast iron cookware, the more you use it (and don't abuse), the better it will be. It is generally recommended that you cook fatty foods in the pan the first few times you use it, as this adds to the seasoning process. I have also seasoned my cookware using my outdoor barbecue grill on low heat for about an hour.

After cooking in the pan, DO NOT use a detergent to clean it - this will destroy

the seasoning and will soak into the porous metal, giving your food a nice soapy taste. Put hot water in the pan and bring it to a boil. CAUTION: Do not put cold water in a hot pan! Let the pan soak for several minutes, then wipe it out with a paper towel. If something sticks, scrape it with a spoon to dislodge it. Do not use a Brillo pad or steel wool to scour it! An abrasive pad cuts into the seasoned surface. Then, reheat the pan and apply a fine coating of shorting, oil, or non-stick cooking spray. Do not apply enough to run. Just enough to wet the surface with a fine layer. For free recipes to use with your Dutch ovens, go to:

http://www.realfood4realpeople.com/out.html "

[] Spike speaks: I have ruined three lovely Revere Ware non-stick fry pans and

have not known how or why, since I have always been so careful with my non-stick pots and pans. The woman in the Revere Ware store told me that they are

guaranteed for five years and to bring them back if I have the receipts. Well, of

course I don't. I did, this time, read every English word on the pan insert, and I

learned that even the plastic (orange and yellow) scouring pads damage the

non-stick surface; don't put it into the dishwasher because the detergent is too

harsh for it; and do season it from time to time, with veggie oil. Just don't put it

into the oven. Get the pan warm under very hot water, apply about 1/2 tsp veggie oil, wipe with paper towel (not too seriously), and leave it. After using

the pan, you can then probably (the insert says) get it clean enough by wiping

with a paper towel. If not, then use hot water and a cloth. Maybe my new fry

pan will last longer than I will... []

SESAME DRESSING

Wendy's Mandarin Chicken Salad

1/2 cup corn syrup

3 tablespoons white distilled vinegar

2 tablespoons pineapple juice

4 teaspoons granulated sugar

1 tablespoon light brown sugar

1 tablespoon rice wine vinegar

1 tablespoon soy sauce

1 teaspoon sesame oil

1/4 teaspoon ground mustard

1/4 teaspoon ground ginger

1/8 teaspoon salt

1/8 teaspoon paprika

dash garlic powder

dash ground black pepper

1/2 cup vegetable oil

1/2 teaspoon sesame seeds

 

Salad

4 chicken breast fillets

1 large head iceberg lettuce, chopped

4 cups red leaf lettuce, chopped

1 1/3 cups canned mandarin orange wedges

1 cup rice noodles

1 cup roasted sliced almonds

 

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

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

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

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

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

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

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

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

SPECIAL PUNCH

3 pkg. regular size Jell-O (any flavor. With the new white sparkling grape

flavor, you can get a punch without very much color)

9 cups boiling water

4 cups sugar

4 cups hot (not boiling) water

2 cans (46 oz. each) pineapple juice (unsweetened)

16 oz. bottle of Realemon (lemon juice)

1 tbsp almond extract

2 bottles of ginger ale

Dissolve Jell-O and sugar in 9 cups boiling water; add 4 cups hot water. Mix all

ingredients together except ginger ale and freeze. Use plastic containers, or clean cardboard milk containers for freezing the punch base. Take out 3 hours before serving. Break with fork and stir in ginger ale. 40 - (4 oz.) servings.

SPIKE'S FAMOUS DIPPING SAUCE

 

2 tbsp ketchup

1 tsp Worcestershire Sauce

1/2 tsp lemon juice

 

Mix and serve in little custard cup or in a little pile on one's plate. It is a nice dip for baked chicken. Or probably anything else.

SPIKE'S FAMOUS PILAF

 

1 cup water

1 cup chicken bouillon (1 cube dissolved in 1 cup water)

1 tsp cooking oil

1 cup uncooked white rice

 

1 tsp snipped fresh parsley or 1/2 tsp dried parsley

2 green onions (whites and tops), snipped

1 tbsp lemon juice

2 tbsp extra virgin olive oil

1/2 cucumber, peeled, quartered lengthwise, and sliced 1/8 inch

 

Boil water and bouillon together; add cooking oil; add rice. Put on lid, turn heat to very low, set timer for 20 minutes. Make sure rice is cooked, and add all that other stuff. Serve with baked chicken - or without it.

SWEET POTATO BARS

1 can sweet potatoes in syrup

2 3/4 cups flour

1 1/2 tsp. baking powder

1 tsp. allspice

1/2 tsp. cinnamon

1/2 tsp. cloves

1/2 tsp. salt

1 1/2 sticks of butter

3/4 cup dark brown sugar

3/4 cup sugar

2 eggs

1 cup chocolate chips

1 1/4 cups pecans, chopped

Grease pan with cooking spray. Drained canned sweet potatoes, reserving 3

tablespoons syrup. Mash potatoes in bowl, combining with reserved syrup.

Whisk together flour, baking powder, allspice, cinnamon, cloves and salt in

bowl. In another bowl, beat butter and sugars together until smooth. Beat in

eggs, one at a time, until incorporated. Beat in half of flour mixture. Beat

in mashed sweet potato, then remaining flour mixture. Fold in mini chips and

3/4 cup of chopped nuts. Scrap batter into prepared pan, sprinkle top with

remaining chopped pecans. Bake in 350 degree oven for 35 to 40 minutes,

until lightly browned. Cool in pan and cut into bars. Makes 4 dozen bars.

TACO SOUP

1 pound Lean Ground Beef

16 ounces Tomatoes, canned -- chopped

2 cups Corn -- frozen or fresh

16 ounces Kidney Beans -- drained

8 ounces Tomato Sauce

1 package Taco Seasoning Mix

1 small Onion -- chopped

1/2 cup Black Olives -- sliced, with juice

 

Toppings:

Corn Chips

Cheddar Cheese -- shredded

Sour Cream

Brown ground beef and onion with taco seasoning and 3/4 cup water. Add tomato sauce, kidney beans, corn, tomatoes and olives & juice. Add about four cups of water to bring to soup consistency. Simmer for 15 minutes.

Serve in bowls over corn chips with sour cream and cheese on top.

Note: To freeze, make soup, and freeze in large zip baggies, flat in freezer so they can be stacked or placed on shelves like books. Be sure to label baggies. When ready to serve later on, thaw over night in refrigerator, and heat until simmering. Serve in bowls over corn chips with sour cream and cheese on top.

TATER TOT CASSEROLE I

2 lb. Ground Beef

Meatloaf seasoning packet

2 eggs

1/2 cup Milk

2 slices bread, finely crumbled

1 can Cheddar Cheese soup

Tater Tots

Prepare meatloaf and spread in a 9x13 pan, cover with cheddar cheese soup

(undiluted) Top with tater tots. Bake at 350° for 1 hour.

TATER TOT CASSEROLE II

1 1/2 lbs. ground meat

3 cans French-style green beans, drained

2 cans cream of mushroom soup

Generous sprinkling dried (or fresh) minced onion

1 medium-sized bag frozen tater tots

Brown and drain ground beef (including fresh onion if you choose). Stir in dried onion, beans, soup, and salt/pepper to taste; transfer to 9 x 13 baking dish. Spread tater tots over all (more or less to cover) and bake at 375 until bubbly and tater tots are golden, about 40 minutes.

TATER TOT CASSEROLE III

2 lbs lean ground beef

1 onion sliced

1 pkg (32oz) tater tots

2 cans of chicken-rice soup

1 can cream of chicken soup

1 - 10 oz pkg frozen mixed vegetables

Brown meat with onions. Drain well. Place in bottom of 9 x13 baking dish,

then a layer of frozen veggies over meat. Mix soups together. Spoon half

over meat and veggies. Place tater tots on top (close together) and spoon

rest of soups over them. Bake 1 hour and 15 minutes in 350 degree oven.

UPSIDE DOWN CAKE INFORMATION

Upside down buried treasure

August 21, 2002 Posted: 06:45:11 AM PDT

By CAROL J.G. WARD, COLUMBIA (S.C.) STATE

The popularity of pineapple upside-down cake -- an American standard -- can be traced to 1925 when the Hawaiian Pineapple Co. (now Dole Food Co.) sponsored a cooking contest to promote its relatively new product: canned pineapple.

No matter the combination, upside-down cakes are easy to prepare with simple, down-to-earth flavors, accentuated by the caramelized fruit.

Any fruit can be used. When peaches are in season, use them. When apples are at their peak, use them. Try a combination of fresh and dried fruits such as apples and dried cranberries. Even toss in nuts.

When fresh fruit isn't available, one of the beauties of upside-down cakes is that canned fruits work just as well. If you don't feel like making a cake from scratch, gussy up a cake mix.

Upside-cakes are modest, but they can be elegant, too. For example, amaretto pear upside-down cake, a recipe from the California Pear Advisory Board, raises the humble upside-down cake from simple to sophisticated.

Sliced pears are placed in a brown sugar-and-honey mixture and baked in individual pans underneath a butter cake batter flavored with almond liqueur.

Christine Aguiar of the pear board said, "It has a melt-in-your-mouth texture, and with whipped cream, it's divine."

Perhaps upside-down cake's popularity lies in the moist, rich texture that baking in fruit juices gives the cake. Or perhaps it's the element of surprise, that moment of discovery as you flip the cake and find a buried treasure.

An upside-down cake is made by covering the bottom of a cake pan with butter and brown sugar topped with decoratively arranged fruit, then cake batter.

The traditional cake is prepared in a skillet or Dutch oven and baked on the stovetop. Today, cooks are more likely to use baking pans and an oven. Any baking pan will do. Oblong cake pans are popular, but tube or bundt pans make a pretty presentation.

During baking, the sugar, butter and fruit juices combine to create a caramelized glaze.

Before serving, the cake is inverted onto a serving plate so the caramelized fruit becomes the top of the cake.

Removing the cake should not be difficult. Just slide a knife around the edge of the pan to loosen the cake. Place a plate on top of the pan and invert. If some of the topping and fruit sticks, just scrape it out and add it to the top of the cake.

 

 

 

 

 

ZUCCHINI CAKE

1 pkg. chocolate cake mix

1 tsp. cinnamon

3 eggs

1 1/4 cup water

1/2 cup oil

1 cup shredded zucchini

1 cup chopped nuts

Combine all ingredients except zucchini and nuts and beat for 2 minutes.

Stir in nuts and zucchini. Pour into 10 inch tube pan and bake at 350 for

50 to 60 minutes.

 

SHALOM FROM SPIKE & JAMIE



 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
freerecipes-subscribe@topica.com

Jewish Recipe Collection Newsletter
jewishrecipes-subscribe@topica.com

 


 

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:
  www.google.com

 


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

Watkins
- 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