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

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Recipes from Spike & Jamie

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

1880's BOOBOO PIE

APPLE CAKE

APPLE DUMPLING PINWHEELS

APPLE PIE COFFEE CAKE

APPLE WALNUT GALETTE

BAKED MOSTACCIOLI

BASIC ROASTED ZUCCHINI

BEEF BARLEY SOUP WITH THYME AND GARL

BREAKFAST BURRITOS TO MAKE AHEAD

CARAMEL APPLES

CASSEROLE FREEZING TIP

CHICKEN PARMESAN STROMBOLI

CHIPOTLES SALSA

CITRUS BROCCOLI

CREAMY ONION AND POTATO SOUP

CROCKPOT 8 HOUR TURKEY STEW

CROUTONS

CUCUMBER DIP

DOUBLE BOILER LEMON SOUFFLE

EMERILS CRAB PIES

FISH FILLETS IN WINE SAUCE

FRENCH COUNTRY POT PIE

GREEN BEANS AND TOMATO ITALIAN SALAD

GRILLED BASIL CHICKEN

HOT PEPPER RINGS

JD SAUCE SERVED AT TGI FRIDAY

KOSHER DILL PICKLES

LAMB CHOPS JALAPENO

LITTLE ITALY CHICKEN PICCATA

LOW CALORIE CHICKEN DIVAN

MAKE AHEAD MEATBALLS

MENU FOR BIG DINNER

MOROCCAN VEGETABLE SOUP

MUSTARD DRESSED ASPARAGUS

MUSTARD SAUCE

PEANUT BUTTER CHOCOLATE COOKIES IN A

PECAN CRUSTED FLOUNDER

PICKLED EGGS

PICKLED GREEN BEANS

PICKLED GREEN TOMATOES

PICO DE GALLO

PINEAPPLE CARROT COFFEE RING

REFRIGERATOR PICKLES

RIBS

SAGE BACON AND CHEDDAR BISCUITS

SALSA MEXICANA

SAUSAGE STUFFED PEPPERS

SEASHELL PROVOLONE CASSEROLE

SOUTHWESTERN BEANS

SPAGHETTI DINNER

STOP AND GO ITALIAN SUMMER POTATO SAL

STRING DRIED EGGPLANT

SWEET BUTTERS

TEXAS TWO STEP CAKE

TOMATO COTTAGE CHEESE SALAD

TOMATO QUICHE

TORTELLINI SALAD

TUNA STEAKS WITH CUCUMBER SAUCE

TURKEY TETRAZZINI

UPSIDE DOWN CHOCOLATE PUDDING CAKE

WEIGHT WATCHERS CHEESE TOAST

WHITE BEAN AND TOMATO SALAD

WHITE HOT CHOCOLATE MIX

WURSTSALAT

 

1880's RESTAURANT BOO-BOO PIE

PATTI'S

A fudgy, brownie-like layer forms the crust for this diet-busting "pie" (it's worth the calories).

2 2/3 cups coconut (one 7-ounce bag)

14 1/2-oz. can sweetened condensed milk

1/2 cup butter

3 oz. unsweetened chocolate

3/4 cup sugar

1/2 cup all-purpose flour

3 eggs

1 Tbsp vanilla

Heat oven to 325°F. Lightly grease a 9-inch pie plate.

Mix together coconut and milk; set aside.

Melt butter and chocolate together in a microwave set at medium heat (this should take about 3 minutes). Stir until smooth. Combine with sugar, flour, eggs and vanilla.

Spoon this chocolate batter into the pie pan and spread over the bottom of the pan. Spread coconut-milk mixture on top, leaving a 1/2-inch border between it and the edge so the chocolate layer can form a crust as the pie bakes. Bake 25 minutes. Serves 8.

APPLE CAKE

3 medium apples, peeled and cored

6 tablespoons sugar

1 tablespoon cinnamon

2 3/4 cup sifted flour

3 teaspoons baking powder

1/4 teaspoon salt

4 eggs

2 cups sugar

1 cup oil

1/3 cup orange juice

Slice apples thinly, mix with sugar and cinnamon; set aside while preparing cake. Sift flour, baking powder, and salt together. Beat eggs until foamy. Gradually beat in sugar, until mixture is thick and fluffy. Slowly pour oil into egg mixture, while beating continuously, and mix until well blended.

Add dry ingredients 1/3 at a time, alternating with orange juice, beating with a wooden spoon until smooth. Grease and flour a 10 inch tube pan. Pour 1/3 of the batter into the pan. Drain the liquid from the apples and arrange half of the slices on top of the batter. Add another 1/3 of the batter, then the rest of the apples, and finally top with the remaining 1/3 of the batter. Bake at 350°F for approximately 1 hour and 30 minutes, or until cake springs back when touched. Cool thoroughly before removing from pan.

APPLE DUMPLING PINWHEELS

1/2 cup butter or margarine

1 cup sugar

1 cup brown sugar

2 cups water (could also use unsweetened apple juice)

1/2 cup shortening

1 1/2 cups self-rising flour

1/3 cup milk

1 tsp cinnamon

2 cups peeled, cored, and finely chopped apples

Preheat oven to 350°F. Melt the butter in a 9 x 13 x 2 inch baking pan. Combine the sugar and water in a medium saucepan and cook until sugar dissolves. Set aside.

Cut the shortening into the flour in much the same way as for a pie crust. Add milk and mix until dough forms a ball. Turn out onto a lightly floured surface and roll to a large rectangle about 12 x 10 inches.

Combine the apples and cinnamon. Sprinkle this mixture over the dough and then roll up jellyroll fashion, starting on the longer side. Press the edges to seal. Cut into 1/2 -inch thick slices. Place these apple dumpling pinwheels in the baking pan with the melted butter. Pour the sugar syrup over the top of the pinwheels. Bake for about 40 to 45 minutes or until delicately browned. Serve warm. Note: I think this is best when eaten the day it is baked.

APPLE PIE COFFEE CAKE

1 package spice cake mix

1 can apple pie filling

3 eggs

3/4 cup sour cream

1/4 cup water

2 Tbsp oil

1 tsp almond extract

2 Tbsp brown sugar

1 1/2 tsp ground cinnamon

Glaze:

2/4 cup powdered sugar

2 tsp milk

Set aside 1 Tbsp cake mix. Set aside 1 1/2 cups pie filling. Combine eggs, sour cream, water, oil, extract, remaining pie filling and cake mix. Beat on medium speed for 2 minutes. Pour 1/2 into greased tube or bundt pan.

Combine brown sugar, cinnamon and cake mix; sprinkle over batter. spoon served pie filling over batter to within 3/4 inch of pan edge. Top with remaining batter. Bake at 350° for 40-45 minutes. Cool 10 minutes before removing from pan. Top cooled cake with glaze.

APPLE WALNUT GALETTE

Galette dough:

2 cups all-purpose flour

2 Tbsp sugar

1/4 tsp salt

1/2 cup plus 2 T. chilled unsalted butter, cut into 1/2-inch pieces

1/3 cup very cold water

Apple filling:

1/2 cup sugar

2 Tbsp plus 1 1/2 tsp all-purpose flour

1 tsp ground cinnamon

1/2 tsp grated lemon zest

Pinch ground cloves

Pinch salt

2 1/2 lbs. apples (Granny Smith or Jonagold), cored and cut into 1/2-inch slices

1 tsp vanilla extract

Topping:

2 Tbsp heavy cream or milk

4 Tbsp finely chopped walnuts

2 Tbsp sugar

To make dough: Combine flour, sugar and salt in bowl of food processor and pulse to combine. Add butter and pulse until mixture resembles coarse crumbs. Drizzle water over crumbs and process until dough is moist (it still will be crumbly). Dump dough onto clean work surface and shape into 6-inch-wide disk. Wrap, refrigerate until firm, at least 1 hour.

To fill and bake galette: Preheat oven to 400°F. In large bowl, whisk sugar, flour, cinnamon, lemon zest, cloves and salt together. Add apples and vanilla and toss to combine. Set aside.

On lightly floured surface, roll dough to a 15-inch circle. Trim off excess dough to form 14-inch circle. Transfer dough to parchment-lined jellyroll pan; edges can hang over edges of pan for now.

Pile filling into center of dough, leaving a 3-inch dough rim. Fold dough edge up and over filling, pleating as you go. Brush dough with heavy cream and sprinkle walnuts and sugar over entire galette, pressing lightly. Bake until apples are tender and crust browned, about 45 minutes. Serve warm or at room temperature. Serves 8.

BAKED MOSTACCIOLI

1 cup uncooked mostaccioli pasta

1/2 lb. ground sirloin

2 sweet Italian sausages, removed from casings

2 Tbsp each of chopped onion and green pepper

1 clove garlic, minced

1 cup canned tomatoes, cut up

3 oz. tomato paste

1/2 cup water

1 tsp dried basil leaves

1/2 Tbsp chili powder

1/2 tsp red pepper

1/2 tsp salt and dried oregano

dash sugar and black pepper

1 egg, slightly beaten

8 oz. ricotta cheese

1/4 cup Parmesan cheese

Cook mostaccioli until al dente in boiling salted water. Drain and set aside. In skillet, combine meat, sausages, onion, green pepper and garlic. cook breaking up meat, until meat is browned. Drain off fat. To the meat, add all remaining ingredients, except egg and cheeses. Bring meat sauce to a boil. Reduce heat. Cover and simmer 15 to 20 minutes, stirring occasionally. meanwhile, combine egg and cheeses.

To assemble, stir cooked pasta into meat sauce. Place half in 1 quart buttered baking dish. Spread cheese mixture evenly over the top. cover with remaining pasta. Bake, covered, at 350°F. for 30 to 35 minutes or until cooked through.

Serves 4.

BASIC ROASTED ZUCCHINI

Roasting vegetables at a high temperature brings out their sweetness and flavor.

2 medium-sized zucchini, halved and cut into 3-inch-long spears

1 clove of garlic, minced (optional)

2 tablespoons extra virgin olive oil or any herb-flavored oil

Salt and freshly ground black pepper

Balsamic vinegar

1. Preheat the oven to 450 F. Lightly oil a baking sheet.

2. If you are using the garlic, combine it with the oil in a small bowl. Arrange the zucchini skin-side down on the roasting pan. Lightly brush the cut sides with the oil and sprinkle generously with salt and pepper.

3. Roast for about 15 minutes, until the squash are tender and lightly browned.

4. Transfer the squash to a serving plate. Drizzle with the balsamic vinegar. Serve hot.

BEEF BARLEY SOUP WITH THYME AND GARLIC

3 Tbsp vegetable oil

1 1/2 lb. boneless, cubed stew meat

1 Tbsp minced garlic

1 tsp salt

Freshly ground pepper, to taste

3 to 4 cups water, divided

3 to 4 (10 1/2-oz.) cans condensed beef broth

4 ribs celery, minced

1/2 cup minced mushrooms, optional

6 carrots, minced

1 cup barley

2 tsp dried parsley, or 1/2 cup fresh parsley

2 tsp thyme

1 (14 1/2-oz.) can chopped, tomatoes (use Italian seasoned tomatoes for more

flavor)

Heat oil in skillet over medium heat. Sear stew meat until all sides are brown. Add garlic, salt, pepper and 1 cup water, stirring to loosen any meat bits. Pour into electric slow cooker.

Add remaining water, beef broth, celery, mushrooms, carrots, barley, parsley, thyme and tomatoes. Let cook on low for 6 to 8 hours, until vegetables and barley are cooked. If you like your vegetables on the crispy side, cook closer to 6 hours. Serves 8.

BREAKFAST BURRITOS TO MAKE AHEAD

(24 burritos)

12 eggs, beaten

1 pound bulk sausage, cooked (or crumbled links)

1/2 cup chunky salsa (your choice of heat)

2 cups cheddar cheese, shredded

24 flour tortillas (you can also use whole wheat)

Optional Ingredients:

1 green pepper, finely diced

6 potatoes, shredded and fried until cooked through (or use hash-browns)

Jalapeno slices

Small can chopped green chilies, drained

1-2 cloves garlic, finely minced

1 onion, finely diced

1 tomato, peeled and chopped

2 green onions, sliced with tops

1 large can refried beans

Scramble eggs in large skillet until done; stir in cooked sausage and salsa. Warm tortillas in microwave 20 - 30 seconds or until warm and flexible. Place 1/2 cup egg mixture (or less, depending upon how much of the optional stuff you plan to add) onto tortilla; add optional ingredients; roll burrito-style.

Freeze burritos in single layer on lightly greased cookie sheet. When fully frozen, wrap burritos individually; place wrapped burritos in large zip-top freezer bags; freeze.

To Serve:

Unwrap burritos from foil or plastic wrap that you used for freezing. Wrap in a paper towel. Cook in microwave until heated through (about 2 minutes). Or thaw burritos (remove plastic wrap if used in freezing), wrap burritos in foil, and bake at 350 degrees for ten minutes.

You can even take these frozen burritos when you go camping. Just place the bag of frozen burritos into the ice chest, and by the time you're ready for breakfast the first morning, the burritos are fully thawed. Then reheat them in a large skillet over the camp-stove or fire grate.

From: Frozen Assets: How to cook for a day and eat for a month

CARAMEL APPLES

8 apples

1 cup sugar

1 cup brown sugar

1 cup dark corn syrup

2 cups thick cream (half-and-half or evaporated milk may be used)

2 Tbsp butter

Use a large pan, such as a Dutch oven, because this candy will boil up. Put both sugars, corn syrup and 1 cup cream into the pan.

Bring to a boil. Slowly add remaining cream (you can pour it down the inside of the pan) so that the mixture does not stop boiling.

Cook until thermometer reaches no higher than 225°F. (about 7 minutes), stirring every 2 or 3 minutes. Remove from stove. Drop in butter; stir until it melts.

Wash and dry apples and insert wooden sticks. Dip into mixture and place apples on waxed or parchment paper. You may also roll them in nuts.

CASSEROLE FREEZING TIP

To freeze a cooked or uncooked casserole, line a casserole dish with heavy-duty aluminum foil, leaving enough overhang on all sides to cover and seal the food. Add casserole ingredients and freeze until solid, or bake, cool to room temperature and freeze. It won't take long to freeze. Immediately after it is frozen, draw up sides to enclose casserole. Double wrap or enclose in a freezer-style plastic bag, label and return to freezer. To thaw, remove wrapping and pop back into casserole dish. Cover and defrost in refrigerator. Refresh reheated casseroles with some minced fresh herbs.

CHICKEN PARMESAN STROMBOLI

1 pound boneless, skinless chicken breast halves

1/2 tsp salt

1/4 tsp ground black pepper

2 tsp olive or vegetable oil

2 cups shredded mozzarella cheese (about 8oz)

1 jar (28oz) Ragu chunky garden style pasta sauce, divided

2 tbsp grated parmesan cheese

1 tbsp finely chopped fresh parsley

1 lb fresh or thawed frozen bread dough

1. Preheat oven to 400deg F. Season chicken with salt and pepper. In 12-in skillet, heat oil over medium-high heat and brown chicken. Remove chicken from skillet and let cool; pull into large shreds.

2. In medium bowl, combine chicken, mozzarella cheese, 1/2cup ragu sauce,

parmesan cheese, and parsley; set aside.

3. On greased jelly-roll pan, press dough to form 12x10in rectangle. Arrange chicken mixture down center of dough. Cover filling bringing one long side into center, then overlap with the other long side; pinch seam to seal. Fold in ends and pinch to seal. Arrange on pan, seam-side down. Gently press sides to form 12x4in loaf. bake 35min or until dough is cooked and golden. Cut Stromboli into slices. Heat remaining sauce and serve with Stromboli.

CHIPOTLES SALSA

4 chipotle peppers

1/2 cup water

2 teaspoons vinegar-such as cider or white

1 1/2 cups red ripe tomatoes, diced in 1/2 inch squares

3 cloves garlic, minced

3/4 teaspoon salt

1/3 cup freshly squeezed lime juice

1/2 cup cilantro leaves, coarsely chopped

Place the chipotles in a medium-sized glass bowl (for the microwave) or small pan (for top of the range) and add the water and vinegar. Cover and simmer to soften the chiles-5 minutes in the microwave or about 30 minutes on top of the range. When done, uncover and allow to cool. In the meantime, prepare all the remaining ingredients and combine together, except for the cilantro.

Finely mince the chilies, peel and all, and stir in, adding some juice as needed to make a salsa of the desired consistency. Add the cilantro.

Author's note: You don't have to withstand burning temperatures in your mouth to enjoy salsas. To make the salsas milder do not include the seeds of the pepper or only use half the amount recommended. Experiment until you find the level of heat that is good for you. If a salsa does end up being too hot, dice or puree more tomato and add to it. This will cut the heat.

CITRUS BROCCOLI

1 1/2 pounds fresh broccoli

1 tablespoon light butter

1 tablespoon flour, all-purpose

1 teaspoon orange rind, grated

3/4 cup orange juice, unsweetened

1. Trim large leaves off broccoli, and remove tough ends of lower stalks.

Wash broccoli, and cut into florets.

2. Arrange florets in a vegetable steamer over boiling water. Cover broccoli

and steam 4 minutes or until crisp tender. Transfer broccoli to a serving

bowl, and keep warm.

3. Melt margarine in small heavy saucepan over medium heat. Add flour,

stirring until smooth.

4. Cook 1 minute, stirring constantly. Gradually add orange rind and orange

juice, cook, stirring constantly, until mixture is thickened and bubbly. Add broccoli back into pan with sauce, toss to combine, pour broccoli onto serving plate. Serve 6

CREAMY ONION AND POTATO SOUP

 

2 Tbsp butter or margarine

2 Tbsp all-purpose flour

1 cup chopped onion

1 large clove garlic, minced

2 (14-1/2 oz.) cans ready-to-serve chicken broth

4 cups peeled, cubed potatoes (about 3 large)

1/2 cup sliced green onions

1/8 tsp salt (or more to taste)

1/4 tsp ground white pepper

1 cup milk or cream (can use fat free half and half)

Melt butter in a Dutch oven over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Add onion and garlic; cook 1 minute or until onion is tender. Gradually add broth, stirring constantly. Add potatoes and next 3 ingredients. Bring to a boil; cover, reduce heat, and simmer 15 minutes, stirring occasionally, or until potatoes are tender. Stir in non-dairy creamer, and heat thoroughly. Makes 7 cups

CROCKPOT 8 HOUR TURKEY STEW

3 cups peeled, cubed potatoes

2 cups quartered mushrooms

1 1/2 cups chopped carrots

1 cup coarsely chopped onions

2 cloves garlic, minced

1 tsp each ground thyme and dried basil

1/2 tsp black pepper

2 lbs. boneless, skinless turkey breast, cut into 1" cubes

2 Tbsp flour

1 cup chicken broth

1 1/2 Tbsp tomato paste

1 tsp Worcestershire sauce

1/4 cup chopped fresh parsley

Combine the first 8 ingredients in a 3-quart or larger crock-pot.

Pat turkey cubes dry and coat with flour. Arrange over top of vegetables. Mix broth, tomato paste and Worcestershire sauce in a small bowl. Pour over turkey.

Cover and cook on LOW setting for approximately 8 hours. During the last hour, stir once or twice, breaking apart any turkey cubes that have stuck together. Be careful not to remove the lid for more than a minute or so. Stir in parsley just before serving.

CROUTONS

4 cups Bread -- French or Sourdough, cubed

2 tablespoons Extra Virgin Olive Oil

1 teaspoon Garlic - minced

1/2 teaspoon Kosher Salt

1 tablespoon Rosemary sprigs -- fresh, minced

Preheat oven to 350 degrees. Place bread cubes in bowl. Mix oil, garlic, salt, and rosemary, then sprinkle over cubes, and toss. Put seasoned bread cubes on a baking sheet prepared with non-stick cooking spray. Bake until golden brown (about 15 minutes). Remove from oven, cool to room temperature, and store in air-tight tin or bag.

CUCUMBER DIP

8-oz. Cream cheese, softened

1 cup mayonnaise

1 medium cucumber grated, reserve liquid

1/2 onion, grated (I sometimes cheat and use onion powder)

1/3 tsp. Celery salt

1/3 tsp. Salt

1/4 tsp. Garlic salt

1/2 cup sour cream

Pita bread, cut in wedges

Add ingredients in order (except pita), saving liquid to add last if it looks a little too thick. Mix well and chill overnight. Serve with pita bread wedges.

Serves 6 - 8.

DOUBLE BOILER LEMON SOUFFLE

1 cup of sugar

2 tablespoons flour

3 tablespoons lemon juice

1 cup milk

2 eggs, separated

Combine sugar, flour, lemon juice, milk, and egg yolks in top of double boiler. Blend well. Beat egg whites until stiff. Fold into lemon mixture. Place over simmering water. Cover; cook 55 minutes. Do not uncover during cooking.

Serve warm. Makes 4 servings

EMERILS CRAB PIES

 

2 Tbsp unsalted butter

1/4 cup minced yellow onions

1/4 cup minced green bell peppers

1/4 cup minced red bell peppers

1/4 cup minced celery

1 Tbsp plus 2 tsp Creole Seasoning

1/2 tsp salt

1 Tbsp plus 1 tsp minced garlic

1 lb lump crab meat, picked over for shells and cartilage

1/4 cup chopped green onions

1 tsp Worcestershire sauce

1/2 tsp Tabasco

1/2 cup heavy cream

2 eggs, lightly beaten, in separate cups

2 Tbsp breadcrumbs

Basic pie dough, divided into 12 equal balls, and chilled (enough to make 2

9-inch crusts)

2 Tbsp olive oil

Melt butter in medium skillet over high heat. When butter sizzles, add onions, green and red peppers, celery, Creole seasoning and salt; sauté, shaking skillet and stirring occasionally, 3 minutes. Add garlic and crab meat and cook, stirring occasionally and shaking skillet, 2 minutes.

Stir in green onions, Worcestershire and Tabasco; cook 2 minutes. Whisk in cream.

Stir in 1 of the eggs slowly, a little at a time (if added too quickly, it will scramble). (Egg forms a natural thickening or \"liaison\".) Remove from heat and stir in breadcrumbs. Makes 3 cups.

Preheat oven to 375. Remove dough from refrigerator and roll out on a lightly floured surface into 12 thin circles of dough. Trim edges of each circle to form a square, about 5 by 5 inches. Brush edges of each dough square with remaining egg. Place about 1/4 cup of crabmeat mixture on each square and fold diagonally to form a triangle. Crimp edges with a fork and place pies on baking sheet. Brush top of each pie with 1/2 teaspoon of olive oil. Bake until crusty brown, about 25 minutes. To serve, wrap pies in paper towels or paper napkins. Yield: 12 Pieces

 

FISH FILLETS IN WINE SAUCE

From Chef Herschel at Aish Ha'Torah in Jerusalem

2 pounds fish fillet (preferably Nile perch)

1 teaspoon salt

1/4 teaspoon pepper

1/2 cup dry white wine or any wine

3/4 cup flour

2 eggs, beaten

1/2 cup vegetable oil

1 garlic clove, minced

1 scallion, minced

2 teaspoons minced fresh or dry ginger

1/2 cup pareve chicken broth

2 tablespoons soy sauce

2 teaspoons cornstarch

2 teaspoons Asian sesame oil or whatever you have

Remove any small bones from fish. Cut fillets into 2x3 inch pieces. Season with salt and pepper. Sprinkle 2 tablespoons wine over fish. Let stand 10 minutes.

Pour half of flour onto a plate. Dip fish pieces in flour, shake off excess, and dip in egg. Coat again with remaining flour.

In a large skillet, heat 3 tablespoons vegetable oil over medium-high heat. Add half of fish and cook, turning once, until golden on both sides and just opaque throughout, 3 to 4 minutes. Do not crowd pan. Remove to a plate lined with paper towels. Repeat, adding more oil, until all fish is cooked. Pour out oil and wipe wok with paper towels

Return wok to high heat. Add 1 tablespoon oil, garlic, scallion, and ginger and stir-fry until aromatic, about 10 seconds. Add remaining wine, broth, and soy sauce. Simmer 5 minutes.

In a small bowl, dissolve cornstarch in 1 tablespoon cold water and add to wok. Bring to a boil and cook, stirring, until sauce thickens, about 1 minute. Add sesame oil, then gently slide fish pieces into wok. Simmer gently until fish is heated through, 1 to 2 minutes. Serve at once.

FRENCH COUNTRY POT PIE

SWEET LORRAINE'S

1 box puff pastry with sheets cut into 12 5-inch circles

1 Tbsp butter

1 Tbsp olive oil

1/2 cup diced onion

1 (6-oz.) bag small, whole baby carrots

1 cup frozen peas, defrosted

2 medium-sized Yukon gold potatoes, unpeeled, cut into 1-inch chunks and steamed until fork tender

1 cup cooked, cubed chicken

Mustard sauce (see below)

1 cup shredded havarti cheese

Six 1 1/2-cup size ramekins or soup bowls, lightly oiled

Put butter and olive oil in medium-sized skillet and sauté onions until just golden. Add vegetables and chicken and stir until heated through. Add mustard sauce, stir, then add cheese and stir to combine.

To prepare personal pot pies, lightly oil individual 1 1/2-cup to 2-cup gratin dishes or ramekins and place 1 puff pastry circle in the bottom of each ramekin. Divide filling equally between dishes, then place another puff pastry circle on top. Bake at 350°F. for 20 minutes or until browned and bubbly. Place ramekin on plate and serve. Makes 6 servings.

MUSTARD SAUCE

1/2 Tbsp fresh garlic, chopped

1 tsp canola oil

4 cups low-sodium chicken stock

2/3 cup Dijon mustard

2 cups sour cream

Pinch white pepper

Sauté garlic in oil until softened and clear. Add remaining ingredients and cook over low heat for approximately 30 minutes or until sauce coats back of spoon. Set aside while you make filling and prepare pastry.

GREEN BEANS AND TOMATO ITALIAN SALAD

3/4 pound green beans

1/2 cup red onion rings

1/4 cup Italian dressing

2 tomatoes, cut into thin wedges

2 tablespoons chopped fresh basil

Place green beans, onion and dressing in microwaveable bowl; cover. Microwave on high 8-10 minutes or until beans are tender-crisp , stirring after 2 minutes. Stir in tomatoes and basil. Serves 6.

GRILLED BASIL CHICKEN

3 tablespoons lemon juice

2 teaspoons dried basil

1 clove garlic -- minced

1/4 cup olive oil

8 chicken thighs without skin

Combine first 3 ingredients in container of an electric blender; process 30 seconds. With motor running, gradually add oil in a slow, steady stream. Reserve 1/4 cup basil mixture.

Brush chicken with remaining basil mixture; cover and refrigerate 30 minutes. Cook chicken covered with grill lid over medium coals 30 minutes or until done, basting twice with reserved basil mixture. Yield: 4 servings.

HOT PEPPER RINGS

Cut hot peppers into rings. Remove seeds; set aside.

2 qt. water

2 cups vinegar

1/4 cup salt

1 pint oil

3 cloves garlic

Pour mixture over peppers. Let set overnight. Pack in sterilized jars and seal.

JD SAUCE SERVED AT TGI FRIDAY'S

 

1 tsp Onion Powder

1 tbsp Tabasco Sauce

2 tbsp Red Wine Vinegar

1/4 Cup Jack Daniel's

2 Cups brown sugar

1/4 cup water

2 large beef bouillon cubes (or 4 small)

2 tbsp Worcestershire sauce

 

Combine all ingredients in a small sauce pan. Bring to a boil, reduce heat and simmer for 15 minutes. Allow to cool and use as a sauce on any grilled meat or fish --especially salmon!

KOSHER DILL PICKLES

4-5 cucumbers, 3 to 5" long

1 bunch fresh dill

2 garlic cloves

2 bay leaves

2 grape leaves

1 heaping T. pickling spices

1/4 cup salt

1/4 cup vinegar

1 qt. water

Wash cucumbers well. Sterilize a half gallon jar. Pack 1" of fresh dill into jar. Over this, arrange, on end, 3 big cucumbers with 1 or 2 smaller ones. Add garlic cloves, bay and grape leaves, spices. Pack each jar tightly at the top with dill. Bring salt, vinegar and water to rolling boil. Fill jar with brine and seal. Chill pickles before serving.

Note: sometimes the liquid will become cloudy after a few days, but it will soon clear. Don't panic. <G> www.chef2chef.net

 

 

LAMB CHOPS JALAPENO

Serves 4

4-lamb shoulder chop, cut 1-inch thick

1 teaspoon salt

1/2 teaspoon ground pepper

1/2 teaspoon ground cinnamon

1 8 oz. can canned crushed pineapple in juice

1/2 cup jalapeno jelly

1/4 cup fresh lemon juice

1 teaspoon prepared mustard

1/2 teaspoon salt

Sprinkle lamb shoulder chops with mixture of salt, pepper and cinnamon. Combine remaining ingredients in small saucepan. Bring to boil, stirring until jelly is melted. Broil or grill lamb chops 4 inches from source of heat, 11 to 13 minutes. Spoon sauce over lamb last 5 minutes of cooking time.

Note: You may use round bone or blade chops instead of shoulder chops. Apricot jam may be substituted for jalapeno jelly.

Source: American Lamb Council

LITTLE ITALY'S CHICKEN PICCATA

MAGGIANO'S

4 chicken breasts (4 oz. each), pounded

Salt and pepper, to taste

Flour, as needed

Olive oil, as needed

2 oz. (1/4 c.) dry white wine

4 oz. (1/2 c.) chicken broth

2 Tbsp capers

2 Tbsp chopped Italian parsley

Juice from 2 lemons

1 oz. (2 Tbsp) unsalted butter

Season the chicken breasts lightly with salt and pepper. Dredge in flour on both sides. Coat a sauté pan with olive oil and heat over a medium-high flame. Add the chicken to the pan and sauté several minutes until well browned on one side. Turn and continue cooking until nicely browned and cooked through. Remove the chicken to a warm serving platter.

Deglaze the pan with the white wine, scraping up any browned bits that stuck to pan. Add the chicken broth, and the capers, parsley, lemon juice and butter.

Return the chicken to the pan and cook briefly in the sauce. Bring the sauce to a simmer and correct the seasoning with salt and pepper, if needed. Pour the sauce over the chicken and serve immediately. Makes 4 servings.

LOW CALORIE CHICKEN DIVAN

1 lb fresh broccoli

2 Tbsp. unsalted margarine

3 Tbsp. all-purpose flour

1 cup water

1 tsp. chicken-flavored bouillon granules

1 cup skim milk

3/4 c. white wine

1/4 cup plus 2 Tbsp. grated Parmesan cheese, divided

Vegetable cooking spray

2 cups coarsely chopped, cooked skinless boneless chicken breasts

Trim off large leaves from broccoli. Remove rough ends of stalks, and wash broccoli thoroughly. separate into spears. Arrange broccoli in steaming rack, with stalks to center of rack. Place over boiling water, cover and steam 10 minutes or just until tender.

Melt margarine in a saucepan over low heat; add flour and stir until smooth. Combine water and bouillon granules, stirring until dissolved. Add milk. Gradually add broth mixture to sauce pan; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Gradually add wine and 1/4 cup Parmesan cheese, stirring well. Cook over low heat 5 minutes.

Arrange broccoli in a 13 x 9 x 2 inch baking dish coated with cooking spray; top with chicken, and pour sauce over chicken. Sprinkle with 2 Tbsp. Parmesan cheese, and bake uncovered at 350° for 30 minutes or until top is golden brown. Yield 6 servings

MAKE AHEAD MEATBALLS

4 eggs

2 cups dry bread crumbs

1/2 cup finely chopped onion

1 tablespoon salt

2 teaspoons Worcestershire sauce

1/2 teaspoon white pepper

4 pounds lean ground beef

In a large bowl, beat eggs. Add the next 5 ingredients. Add beef; mix well. Shape into 1 inch balls, about 12 dozen. Place in single layers in ungreased 15-in X 10 -in. baking pans. Bake at 400 for 10 - 15 minutes or until no longer pink, turning often; drain. Cool. Place about 30 meatballs each into freezer containers. May be frozen up to 3 months. makes 5 batches (30 meatballs each)

Here is Chef Herschel's menu, with recipes, for a nice "company" dinner:

FIRST COURSE

(1) Miscellaneous Assorted Breads arranged in an attractive display on the table.

(2) Herbed Margarine.

(3) Individual Fruit Plates.

(4) Salads: Olivada

(5) Pesto with Walnuts

(6) Sautéed Hot Peppers with Garlic and Olive Oil

MAIN COURSE

(7) A choice of Grilled Rib-Eye Steaks with a Mediterranean Rub

(8) or Grilled Salmon Steak with Cuminaise

(9) or Grilled Breast of Chicken with Three-Mustard Sauce

(10) Tossed Green Salad with Creamy Garlic Dressing

(11) Warm Wild Mushroom Salad

(12) Fried Potato Skins

(13) Chocolate Espresso Cakes with Espresso Whipped Cream

All served with white and red wine and lots of soft drinks with lots of ice.

(1) ASSORTED BREADS

Buy all kinds of bread -- sliced and whole loaves, pitas, bagels, dark bread etc. Slice some of it. Pile it in an attractive manner on a cutting board with a bread knife near by so people can help themselves.

(2) HERBED MARGARINE

I just threw one or two margarines into a blender with salt, pepper, fresh or frozen garlic and any other spice you want. I add a little oil to get a nice consistency. When soft, I place it into a small bowl and I refrigerate it. I take it out of the refrigerator just before use.

(3) INDIVIDUAL FRUIT PLATES

Fun. Cut up any different fruits (vary the colors) into interesting shapes. Arrange it in an attractive manner on a small plate. Put it on the table just before arrival. Looks great and it's refreshing.

(4) SPICE GREEN OLIVADA

Makes 18 servings

1 cup pitted green olives

2 teaspoons fresh lemon juice

1 teaspoon anchovy paste

1 teaspoon chopped fresh rosemary

1/4 teaspoon dried crushed red pepper

1 garlic clove

7 tablespoons extra-virgin olive oil

1/4 cup coarsely chopped pitted Kalamata olives or other brine-cured black olives

Finely chop first 6 ingredients in processor. Blend in 5 tablespoons oil. Transfer to small bowl. (Can be made 2 days ahead. Cover and refrigerate. Bring to room temperature before using.)

(5) PESTO WITH WALNUTS

My version Pareve Pesto is fresh basil sliced thin. Chopped garlic fresh or frozen added to it. Salt and pepper to taste. Chop up walnuts to small pieces and add. Drench in olive oil. Spread it on bread and enjoy.

(6) SAUTÉED HOT PEPPERS WITH GARLIC AND OLIVE OIL

Sauté small green and red hot peppers until soft, not burnt. Let cool. Slice thin, discard the stem. Soak in olive oil. Add chopped fresh or frozen garlic. Salt and pepper to taste. Enjoy.

(7) GRILLED RIB-EYE STEAKS WITH MEDITERRANEAN RUB

Makes 8 servings

2 tablespoons ground cumin

1 tablespoon ground paprika

1 1/2 teaspoons ground ginger

1 1/2 teaspoons ground coriander

1 teaspoon ground black pepper

1/4 teaspoon cayenne pepper

2 tablespoons olive oil

4 1-pound boneless rib-eye steaks (each about 1 1/4 inches thick), trimmed

8 wedges lemon

Blend first 6 ingredients in small bowl. Mix in oil to form smooth paste. Rub mixture over steaks. Transfer to baking pan. Cover; chill at least 3 hours or overnight.

Prepare barbecue (medium-high heat). Sprinkle steaks with salt. Grill to desired doneness, about 5 minutes per side for medium-rare. Place on cutting board; let stand 4 minutes. Cut steaks into 1/2-inch-thick diagonal slices. Transfer to platter. Sprinkle with salt. Serve with lemon. Bon Appetit!!

(8) GRILLED SALMON STEAKS WITH CUMIN MAYONNAISE

Makes 6 servings

1/2 cup plus 1 tablespoons mayonnaise

1 1/2 teaspoons ground cumin

1 1/2 teaspoons dried oregano

6 8-ounce salmon steaks (about 3/4 inch thick)

Prepare barbecue (medium-high heat). Combine mayonnaise, cumin and oregano in bowl. Season with salt and pepper. Spread mixture on both sides of salmon. Grill salmon until just cooked through, about 4minutes per side. Bon Appetit!!

(9) GRILLED CHICKEN WITH THREE-MUSTARD SAUCE

Makes 4 servings

1 1/2 cups chicken stock or canned low-salt broth

1 1/2 cups unsalted beef stock or canned broth

2 tablespoons dry vermouth

2 teaspoons Dijon mustard

1 teaspoon whole-grain mustard

1 teaspoon Creole mustard or spicy brown mustard

4 skinless, boneless chicken breast fillets

1 tablespoons minced garlic

Combine both stocks and vermouth in heavy medium saucepan. Boil over high heat until reduced to 3/4 cup, about 25 minutes. Add all mustards and whisk to blend. Simmer until slightly thickened, about 3 minutes. Season sauce to taste with pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before serving.)

Prepare barbecue (medium-high heat) or preheat broiler. Rub chicken breasts with garlic. Season with salt and pepper. Grill chicken until cooked through, about 4 minutes per side.

Transfer chicken to plates. Spoon sauce over and serve. Bon Appetit!!

(10) WHITE GARLIC DRESSING

(mayo based)

3/4 cup mayo

1/2 cup lemon juice

2 teaspoons sugar

2 teaspoons salt

2 teaspoons garlic(fresh, frozen or granulated)

1 teaspoon parsley (dry or fresh)

Put in blender or food processor -- mix well.

(11) WARM WILD MUSHROOM SALAD

Makes 4 servings

4 tablespoons olive oil

2 tablespoons balsamic vinegar

1/2 teaspoon dried thyme

1 pound assorted wild mushrooms (such as crimini and stemmed shiitake), sliced

( Spike suggests you NOT go to the woods and look for 'rooms that may be

( poisonous. Buy them from a place you can sue!!!)

1/4 cup chopped shallots

2 tablespoons minced fresh chives

4 cups torn mixed greens

Whisk 2 tablespoons oil, vinegar and thyme in small bowl to blend.

Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add mushrooms and shallots; sauté until beginning to brown, about 3 minutes. Cover skillet; cook until mushrooms are tender, stirring occasionally, about 5 minutes. Uncover; simmer until any juices evaporate. Mix 2 tablespoons dressing and chives into mushrooms. Season with salt and pepper.

Toss greens with remaining dressing in large bowl. Top with mushrooms.

(12) FRIED POTATO SKINS

Scrub potatoes and pat dry. Pierce in several places with a fork. Bake potatoes about 45 to 60 minutes or until tender. Cool slightly and then cut in half. Scoop out flesh, leaving 1/8- to 1/4- inch (1/2- to 3/4- cm) shell. (Reverse flesh for recipes calling for mashed or riced potatoes.)

Using a kitchen shears, cut the shells in half and then in half again, giving you 8 sections for each potato. Heat vegetable oil in deep-fat fryer to 360°F (180°C) and fry skins until they are crisp. Drain well and sprinkle with salt

(13) CHOCOLATE-ESPRESSO LAVA CAKES WITH ESPRESSO WHIPPED CREAM These individual soft-centered cakes are baked and served in ovenproof mugs. (As an alternative, eight-ounce ramekins or souffle dishes can be used.)

1 cup all purpose flour

3/4 cup unsweetened cocoa powder

6 teaspoons instant espresso powder or instant coffee powder

1 1/2 teaspoons baking powder

1 cup (2 sticks) salted margarine, melted

1 cup sugar

1 cup (packed) golden brown sugar

4 large eggs

1 1/2 teaspoons vanilla extract

1/4 teaspoon almond extract

12 tablespoons semi-sweet chocolate chips (about 4 1/2 ounces)

1 cup chilled Pareve whipping cream

3 tablespoons powdered sugar

Sift flour, cocoa powder, 5 teaspoons espresso powder and baking powder into medium bowl. Place margarine in large bowl; add both sugars and whisk until well blended. Whisk in eggs 1 at a time, then vanilla and almond extracts. Whisk in dry ingredients. Divide batter among six 1-cup ovenproof coffee mugs (about 1/3 cup in each). Top each with 2 tablespoons chocolate chips. Gently press chips into batter. Cover and refrigerate mugs at least 1 hour and up to 1 day.

Combine cream, powdered sugar and remaining 1-teaspoon espresso powder in medium bowl; whisk until peaks form. Chill up to 1 hour.

Position rack in center of oven and preheat to 350°F. Let mugs with batter stand at room temperature 5 minutes. Bake uncovered until cakes are puffed and crusty and tester inserted into center comes out with thick batter attached, about 30 minutes. Cook cakes 5 minutes. Top hot cakes with espresso whipped cream and serve.

 

 

 

 

MOROCCAN VEGETABLE SOUP

Great for any night with a loaf of fresh bread. Particularly good after a fast

(referring to a Jewish holiday on which we fast, such as Yom Kippur).

1 large onion, chopped

2-tablespoons cumin

2-tablespoons canola oil

2 (28-ounce) cans whole tomatoes with juice (do not drain)

8 cups water mixed with 3 tablespoons pareve chicken soup mix

1 (15 ounce) can chickpeas, drained

2 red peppers, chopped

1 half head cabbage, chopped

1/4 pound green beans

4 zucchini, sliced

1-teaspoon pepper

1 (16 ounce) package spaghetti, broken in half

In a large pot, sauté the onion and cumin in oil until soft and aromatic. Add all other ingredients except spaghetti and bring to a boil. Simmer, uncovered for 1/2 hour to 45 minutes. Add the pasta and cook until ready; 8 to 10 minutes. Serves 14.

MUSTARD DRESSED ASPARAGUS

4 pounds asparagus

2 tablespoons Dijon mustard

2 tablespoons lemon juice

1/4 teaspoon salt

1 tablespoon mustard seeds

1. Snap off tough ends of asparagus. Bring 4 quarts water to a boil in an

8-quart stockpot. Add half of asparagus; cook 3 minutes. Remove asparagus

from stockpot. Rinse with cold water; drain and pat dry. Repeat procedure

with remaining asparagus.

2. Combine Dijon mustard, lemon juice, and salt in a small bowl. Place a large nonstick skillet over medium heat until hot. Add mustard seeds; cook 1 minute, stirring constantly. Add asparagus and mustard mixture; cook 2 minutes or until thoroughly heated. Yield: 8 servings.

PEANUT BUTTER CHOCOLATE COOKIES IN A JAR

1-1/2 cups all-purpose flour

1 t. baking soda

1/4 tsp salt

1 cup packed brown sugar

1-1/2 cups packed powdered sugar

3/4 cup unsweetened cocoa powder

 

(Ingredients needed to finish them: 1/2 cup softened butter

1/2 cup creamy peanut butter

1 lightly beaten egg

1 tsp vanilla

Mix together flour, baking soda and salt. Set aside. In a 1-quart, wide-mouth canning jar, layer ingredients in this order: brown sugar, powdered sugar, cocoa. Wipe the inside of the jar with a dry paper towel after adding the powdered sugar, and again after adding the cocoa. Be sure you firmly pack down each layer before adding the next; it will be a tight fit. Add the flour mixture last.

Instructions to attach to jar: Empty contents of jar into a large mixing bowl. Use your hands to thoroughly blend the mix. Add 1/2 cup softened butter or margarine (do not use diet versions). Add 1/2 cup creamy peanut butter, 1 lightly beaten egg and 1 teaspoon vanilla. Mix until completely blended; you will probably need to finish mixing the dough with your hands.

Shape into balls the size of walnuts. Place on parchment-lined cookie sheets 2 inches apart (do not use wax paper to line cookie sheets). Press down dough balls with tines of a fork. Bake at 350°F. for 9-11 minutes, until edges are browned. Cool 5 minutes on baking sheets, then remove to baking racks to finish cooling. Makes about 3 dozen cookies.

PECAN CRUSTED FLOUNDER

WITH VEGETABLE RELISH

 

3 large egg whites, lightly beaten

2 tablespoons mustard

1/3 cup chopped pecans

3/4 cup seasoned bread crumbs

1 1/2 pounds flounder fillets (can be farmed raised)

1 tablespoon olive oil

1/2 cup finely chopped red or Vidalia onion

1 red pepper, chopped in 1/4 inch pieces

1 green pepper, chopped in 1/4 inch pieces

1 1/2 tablespoons balsamic vinegar

2 tablespoons capers

1 teaspoon sugar

 

Preheat the oven to 400 degrees. Coat a baking sheet with cooking spray.

Combine the egg whites with the mustard in a bowl. Combine the nuts and

bread crumbs on a plate. Dip the fish first in the pecan mixture, then the egg white, then back in the nuts and bread crumbs. Place the fillets in a single layer on a plate.

Place the baking sheet in the oven for 2 to 3 minutes, to heat it, then place the coated fish in a single layer on the hot pan and return it to the oven. Cook the fish 5 to 6 minutes on each side, or until lightly golden and cooked through.

Meanwhile, heat the oil in a nonstick skillet over medium high. Add the onion and cook 2 minutes. Add the red and green peppers, vinegar, capers and sugar and cook 4 to 5 minutes, until the vegetables are soft. Remove from heat.

Serve the flounder fillets topped with the vegetable relish. Makes 4 servings.

 

PICKLED EGGS

(Soleier)

This recipe is about as simple as they come. Prepare these eggs at

least 24 hours in advance and serve them with mustard, sweet gherkins,

and a good German beer.

 

3 cups (750 ml) water

1/4 cup (60 ml) kosher salt

The dried yellow skins of 3 onions

6 hard-cooked eggs, unpeeled

Combine the water, salt, and onion skins in a saucepan over moderate heat and bring to a boil. Simmer until the water turns brown, about 10 minutes. Let the water cool to room temperature. Crack the shells of the hard-cooked eggs but do not peel them. Place the eggs in a glass jar or bowl and pour the salt solution over them. Refrigerate covered for at least 24 hours, or up to 3 days before serving. To serve, peel and slice in half. Serves 4 to 6.

Bon appetit from the Chef at World Wide Recipes

PICKLED GREEN BEANS

2 - 3 lb. green beans

Red pepper flakes

Clove garlic

Dill

2 cups water

2 cups white vinegar

1/4 cup pickling salt

Pack clean green beans into pint jars. Add 1/4 tsp. red pepper flakes, 1 clove garlic and some dill to each jar. Boil the water, vinegar and salt for 10 minutes. Pour over beans and seal. Makes 4 pints.

PICKLED GREEN TOMATOES

Green cherry tomatoes

Garlic cloves

1 stalk celery, chopped

1 green pepper, cut in fourths

2 qt. water

1 qt. vinegar

1 cup kosher salt

Dill

Pack clean tomatoes in sterilized quart jars. Add 1 clove garlic to each jar. Combine remaining ingredients. Boil for 10 minutes. Pour over tomatoes and seal. This is ready to eat in 4-6 weeks.

PICO DE GALLO

3 medium tomatoes (firm to the touch)

1 green onion with the stalk

3 jalapenos or serrano peppers to taste

1/2 cilantro bunch (about half cup or more chopped)

1 medium sweet yellow onion

1 pinch of salt

Dice the tomatoes and onions into little cubes, the cilantro and jalapenos should be finely chopped. Once you've done this, you should toss all the ingredients together evenly.

Optional: You can add a bit of fresh lemon or lime juice if you're going to serve the pico de gallo on fajita tacos or with seafood.

PINEAPPLE CARROT COFFEE RING

1 tablespoon Active Dry Yeast

1/4 cup Warm Water -- (110-115 degrees F)

1 Egg

2 tablespoons Honey

1 cup Flour

8 ounces Pineapple Chunks in Water -- crushed

1 cup Carrots -- grated

1/4 cup Raisins

1/4 teaspoon Salt

1/2 teaspoon Cinnamon

1/4 teaspoon Nutmeg

1/4 cup Sunflower Seeds

1 1/2 cups Whole Wheat Flour

1/2 cup Bran

2 tablespoons Vegetable Oil

Sprinkle the yeast over the warm water in a bowl. Stir to dissolve the yeast. Combine the egg, honey, yeast mixture, flour, and the pineapple in a mixing bowl. Beat well. Let stand in a warm place for 30 minutes covered with a wet towel. Add the carrots, raisins, salt, cinnamon, nutmeg, sunflower seeds, whole wheat flour, bran and oil. Blend well. Spoon the dough into a lightly oiled 10 inch tube pan. Let rise until doubled in a warm place for 60 minutes. Bake in a 350 degree F oven for 25 minutes or until browned. Cool in the pan for 5 minutes; then remove from the pan and cool completely on a wire rack.

REFRIGERATOR PICKLES

6 cups cucumber, thinly sliced, unpeeled

1 cup green peppers, thinly sliced

1 cup onion, thinly sliced

1 tsp. salt

Mix all ingredients in large bowl. Cover with ice cubes or crushed ice; let stand 2 hr. Drain well. (Can use ice water to cover.)

Combine:

1 cup vinegar

2 cups sugar

1 tsp. celery seed

Boil, then cool.

Pack the vegetables in jars; cover with the vinegar/sugar solution, cap tightly and then refrigerate. Let set in the refrigerator a couple of days before eating any of them.

RIBS

[Bill's Ribs, by Bill Echols] :)

Soakin' Sav:

1 can of beer

1 gloop of vinegar

1 half of lemon

10 shakes of meat tenderizer

10 shakes of Accent (msg.)

Barbecue Sav:

1 bottle thick and spicy sauce

3 gloops of liquid smoke

6 shakes barbecue seasoning

1 tablespoon honey

1 half of lemon

10 gloops at least of Worcestershire sauce

1 slab of ribs

Take one can of beer and pour in a bowl, add vinegar and squeeze in the half of lemon. Add Accent (msg.) and meat tenderizer. Soak ribs in this overnight in the icebox. Remove two hours before cooking time.

Get your fire ready. Place ribs, bone side down, on grill. When ribs break a sweat takes some Soakin' Sav and soak 'em real good. Then shake on some barbecue seasonings. Let the ribs cook about 45 minutes. Use one of them pincher things or your fingers to flip 'em over.

Make your Barbecue Sav now. Pour the sauce in the bowl, add liquid smoke and barbecue seasonings. Pour in the honey and add Worcestershire until it turns from red to brown, add the other lemon half and mix well. Set aside.

Flip the slab over and cover with Barbecue Sav, let cook another 45 minutes. Flip 'em over again and Sav down real good. Now is the time to start watching real close, when you see the meat start crawling up the bone they's gonna be a can't hepit feelin' flung on you and you are ready to eat. Fix your plate with beans, slaw and corn on the cob and be careful not to gnaw off none of your fingers.

SAGE BACON AND CHEDDAR BISCUITS

2 cups all-purpose flour

2 tsp baking powder

2 tsp sugar

3/4 tsp baking soda

1/2 tsp salt

2 Tbsp finely chopped fresh sage leaves

5 Tbsp cold, unsalted butter, cut into pieces

5 bacon slices, cooked crisp and chopped

3/4 cup grated Cheddar

3/4 cup well-shaken buttermilk

Preheat oven to 450°F. and grease a large baking sheet.

Into a bowl sift together flour, baking powder, sugar, baking soda, and salt. Stir in sage and with fingertips blend in butter until mixture resembles meal. Stir in bacon and Cheddar. Add buttermilk and stir until mixture just forms a dough. Gather dough into a ball and on a lightly floured surface knead gently 8 times. Pat out dough into a 6- by 5-inch rectangle. Cut dough into 9 rectangles and arrange about 1 inch apart on baking sheet. Bake biscuits in middle of oven 15 minutes.

SALSA MEXICANA

1 1/2 white onion, finely chopped

4 tomatoes, peeled, seeded and finely chopped

2 to 4 chilies serranos, seeded and finely chopped

1/2 cup finely chopped fresh cilantro

salt to taste

juice of 1 lime

2 tablespoons olive oil

Combine onion, tomatoes, chilies, and cilantro in a bowl. Season with lime juice, salt and olive oil. Stir and allow to marinate for at least 1 hour before serving. This may be made the day ahead and refrigerated.

SAUSAGE STUFFED PEPPERS

 

1 box chicken stuffing (regular size, not the large), made to box directions

1 tube of breakfast pork sausage, browned and drained

1 can whole kernel corn, drained

4 extra large green bell peppers, seeded, halved, drained

Grated cheddar cheese

 

Make stuffing. Brown and drain sausage. Drain corn. Combine these three

ingredients.

 

Parboil green pepper halves until they are tender but still crisp enough to hold shape. Stuff them with the meat mixture. Place them in a large baking pan and add about 2 T. of water to the pan. Bake 20 minutes in a preheated 350 degree oven. Remove, sprinkle them with the cheddar cheese, and return to the oven for 15 minutes, or until cheese melts.

 

These reheat in a casserole or in a microwave.

SEASHELL PROVOLONE CASSEROLE

3 medium onions -- finely chopped

1/4 cup butter or margarine -- melted

2 pounds ground beef

15 ounces spaghetti sauce

16 ounces stewed red ripe tomatoes

4 ounces mushroom stems and pieces -- drained

1 teaspoon garlic salt

8 ounces shell pasta

8 ounces provolone cheese slices

3 cups sour cream

1 cup shredded mozzarella cheese

Sauté onion in butter in a large skillet just until tender. Add ground beef; cook until browned, stirring to crumble meat. Drain excess fat. Add spaghetti sauce, tomatoes, mushrooms, and garlic salt to meat mixture; stir well, and simmer 20 minutes.

Cook shell pasta according to package directions except reduce salt to 1 1/2 teaspoons; drain.

Place half of macaroni in a deep 4-quart greased casserole; layer with half of meat sauce, half of provolone, and half of sour cream. Repeat layers and top with mozzarella cheese. Cover and bake at 350 degrees F. for 30 minutes; uncover and bake 15 minutes. Yield: 12 servings.

SOUTHWESTERN BEANS

Bill Echols

1 Pound Navy Beans Soaked Overnight

6 Ounces Bacon Cut Into 1/2" Pieces

1 Large Onion Chopped

3 Cloves of Minced Garlic

1 Each Red and Green Peppers, Seeded and Chopped Into 1/4" Pieces

1 28 Ounce Can Plum Tomatoes, Chopped and Juice Reserved

1/2 Pound Smoked Ham Cut Into 1/4" Dice

1/2 Pound Smoked Pork Cut Into 1/4" Dice

1 Cup Ketchup

3/4 Cup Brown Sugar

1/4 Cup Honey

1/4 Cup Molasses

1 Tablespoon Worcestershire Sauce

1 Teaspoon Dry Mustard

2 Medium Granny Smith Apples Cut Into 1/2" Dice

Sea Salt To Taste

Place beans in large ovenproof pot, cover with water by 2" and bring to a boil. Reduce heat and simmer for 45 minutes or until beans are tender but not mushy. Drain and set aside. Place bacon in pot and cook until fat is just rendered. Do not let bacon brown! Remove bacon and add onion and garlic and cook until just wilted. Add peppers and cook 5 minutes. Add remaining ingredients except apples, tomato juice and salt. Gently fold all together and cook covered at 350º for 2 hours. Add apples, tomato juice and cook uncovered for another 2 hours. Adjust seasonings and serve.

SPAGHETTI DINNER

1 1/2 lb. Lean ground beef

2- 24 oz jar spaghetti sauce

2 - 8 oz can tomato sauce

3 Tbsp spaghetti seasoning

2 lbs raw spaghetti, cooked

grated Parmesan cheese

Cook noodles in boiling salted water until tender, about 10 minutes. Drain well and rinse with warm water and set aside. Brown meat, breaking it up to fine chunks. Drain fat if necessary. Stir in spaghetti sauce, tomato sauce and spaghetti seasoning. Rinse cans and jars with about 1/2 to 3/4 cup water and pour into sauce. Bring to a boil, then reduce heat. Simmer uncovered for 10 -15 minutes, stirring occasionally until quite thick. Mix noodles and sauce together. Add dessert and either green beans or broccoli to tv dinner tray. Put 1 1/2 cups spaghetti mixture on tray. Sprinkle with grated Parmesan Cheese. Over wrap completely with plastic wrap (go all the way around, not just cover) twice - once in each direction. Over wrap completely with foil. Add dated label with directions. Makes 8 or 9 dinners

STOP AND GO ITALIAN SUMMER POTATO SALAD

I can never resist stopping at a farmer's produce stand and feasting my eyes on the brilliant array of colors displayed, especially when the season reaches its peak in August. One day, a glorious display of huge red, yellow, and green peppers, with the sign, Stop and Go Traffic Stopping Peppers, caught my eye. It was the inspiration for this Italian antipasto-type potato salad. [] not Spike-speak[]

Serves 6

1 1/2 pounds red or brown all-purpose potatoes

2 large red bell peppers

2 large yellow bell peppers

2 large green bell peppers

Salt and freshly ground pepper to taste

4 scallions, including tender green tops, chopped

1/2 cup cubed provolone cheese, (1/4-inch cubes)

1/2 cup cubed salami, (1/4-inch cubes)

6 Italian-style black olives, pitted

6 fresh flat-leaf parsley or fresh basil sprigs

6 red leaf or Boston lettuce leaves

Dressing:

3 tablespoons red wine vinegar

1/2 teaspoon dried oregano, crumbled

Salt and freshly ground pepper to taste

6 tablespoons extra-virgin olive oil

Cover the potatoes with cold water and bring to the boil. Boil gently until done, about 20 minutes, depending on size of potatoes. Test for doneness with the tip of a knife.

While the potatoes are cooking, cut a thin slice from the base of each bell pepper so that the pepper will stand upright. Then cut a slice off the stem end, to leave an opening large enough to permit stuffing with the potato salad later. For added color, dice the flesh from these slices, and add them to the salad when you toss it. With your fingers, remove the seeds and ribs and from inside of the peppers. Sprinkle the insides of the peppers with salt and pepper and turn them upside down on paper towels. Let stand until you finish preparing the potato salad.

When the potatoes are cooked and cool enough to handle, peel and cut into 1/4-inch cubes. Place the potato cubes in a medium size bowl. Set them aside and let cool.

To make the dressing, in a small bowl, whisk together the vinegar, salt, oregano and pepper. Gradually whisk in the olive oil until an emulsion forms.

Add the scallions, provolone and salami to the potatoes and mix gently.

Pour the dressing over all and toss gently but thoroughly. Taste and adjust the seasoning.

Turn the peppers right side up and fill with the potato mixture. Top each filled pepper with an olive and a sprig of parsley or basil. Place a lettuce leaf on each individual plate and top with a pepper.

Serve immediately, or cover and refrigerate for up to 2 hours. Serve chilled.

STRING DRIED EGGPLANT

The most ancient food preservation method, drying, remains widely in use today.

Its popularity in hot, dry climates is easily understood; however, by employing solar dryers or other types of heaters, we can also dry food in cool, damp climates. Drying is suitable for only a few types of vegetables.

Eggplant

Coarse salt

String

Jars or boxes

Slice the eggplant in rounds, and cover them with coarse salt for several hours to draw out the liquid. Drying should be done on a string; avoid using a wire, as it may rust. Place out of direct sun. Dried eggplant will keep in jars or in tightly closed boxes, if protected from moisture, air, and vermin.

 

SWEET BUTTERS

Gingersnap butter

Mix with electric mixer 1 stick softened bitter, 8 crumbled gingersnap

cookies and 3 Tablespoons packed brown sugar until smooth. I put the

gingersnaps in the blender and pulverize them like dust myself.

Toasted macaroon-orange butter

Toast 1/4 cup flaked coconut in a dry skillet until golden. Combine with 1

stick softened butter, 1/4 cup sugar and 1 T. orange marmalade and blend

well.

Citrus butter

Combine 1 T. each chopped lime and orange zest, 1&1/2 T. grapefruit juice,

and 1 stick softened butter until well blended.

Orange Marmalade butter

1/2 cup butter and 3 T. marmalade

Maple butter

1/2 cup butter and 1/4 cup pure maple syrup

Praline butter

1/2 cup butter, 2 T. finely chopped pecans, 1/8 t. maple extract, 2 T. brown

sugar and 1/4 t. vanilla

Lemon walnut butter

1/2 cup butter, 1 t. lemon juice, 1/2 t. grated lemon peel, 1/2 T. finely

chopped walnuts, 1 t. sugar

Cinnamon butter

1/2 cup butter, 1 t. sugar 1/4 t. cinnamon

Strawberry butter

1/2 cup butter and 3 T. strawberry jam

apple butter

1/2 cup butter, 1/4 t. cinnamon, 1 t. honey or molasses, 1/4 tsp. nutmeg, 2

T. applesauce

Apple spice butter

1/2 cup butter 1/4 t. apple pie spice, 4 t. powdered sugar

honey butter

1/2 cup butter, 1/4 cup honey

TEXAS TWO-STEP CAKE

Step #1

2 cups flour

2 teaspoons baking soda

1 1/2 cups sugar

2 beaten eggs

1 #2 can of crushed pineapple with the juice

3/4 cup lightly chopped Texas pecans, or any other nut

Put all the above ingredients in order given into a greased 9x13 cake pan. Mix with a fork until all the batter is the same consistency. Bake at 350 degrees for 35 to 40 minutes, until lightly browned and springs back when pushed.

Step #2

3/4 cup sugar

1/2 cup Pet milk

1 stick butter (1/2 cup)

Stir and place in microwave safe bowl and microwave on high for about 2 minutes. Pour over the HOT cake when it is taken out of the oven. Use the mixing fork to spear the cake all over to allow the topping to permeate the cake. Allow cake to sit until cool enough to eat. It keeps well for several days in the fridge and can be re-warmed in the microwave.

TOMATO COTTAGE CHEESE SALAD

1 (12 ounce) carton cottage cheese

1/2 tsp. each of dried basil and oregano or 1 tsp. fresh

1/2 tsp. salt

3 medium to large tomatoes, sliced

Lettuce

Combine cottage cheese, herbs and salt. Arrange 3 tomato slices on lettuce for each salad. Top with a mound of cottage cheese. Garnish with a sprinkling of fresh chives on each salad. Makes 6 servings.

 

 

 

 

TOMATO QUICHE

3/4 cup all-purpose flour

1/2 cup cornmeal

1/2 teaspoon salt

1/8 teaspoon pepper

1/3 cup shortening

4 to 5 tablespoons cold water

Filling:

2 cups chopped plum tomatoes

1 teaspoon salt

1/2 teaspoon dried basil

1/8 teaspoon pepper

1/2 cup chopped green onions

1/2 cup shredded cheddar cheese

1/2 cup shredded Swiss cheese

2 tablespoons all-purpose flour

1 cup evaporated milk

2 eggs

In a bowl, combine the first four ingredients. Cut in shortening until crumbly. Add water, tossing with a fork until dough forms a ball. Refrigerate for 30 minutes.

On a lightly floured surface, roll out dough to fit a 9-in. pie plate; transfer pastry to plate. Trim to 1/2 in. beyond edge of plate; flute edges. Bake at 375° for 10 minutes. Cool completely.

Place tomatoes in the crust; sprinkle with salt, basil, pepper, onions and cheeses. In a bowl, whisk flour, milk and eggs until smooth. Pour over filling. Bake at 375° 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 6-8 servings.

TORTELLINI SALAD

Terri Tremblay

8oz package (frozen or fresh) ready to serve Tortellini

1-jar marinated artichokes

2 tomato peeled seeded chopped

1/2 cup crumbled feta cheese

1/2 cup sliced black olives (your choice)

2 green onions chopped

Dressing:

Juice of 1/2 lemon

1 tbsp. Dijon mustard

2 cloves garlic

1/4 cup fresh basil

3 tbsp. canola oil

Cook Tortellini according to package directions. Drain and transfer to a bowl. Toss in artichokes, tomatoes, feta, onions and basil. Wisk together dressing ingredients and toss to coat. (When making ahead reserve the olives and tomatoes until just before serving.

Notes: Frozen Ravioli can also be used.(meat or cheese)

When tomatoes are in season, add more.

Seeded cucumbers, diced red peppers, cherry tomatoes, yellow seeded tomatoes are other options.

If you don't like basil (who doesn't??) fresh oregano is another option, or your favorite herb. [] Spike does not like basil. However, unless the person who

dislikes basil is the only diner, it should be used (or presented in a condiment dish) when those who know about such things suggest it. Suggest the use of

basil, I mean. []

TUNA STEAKS WITH CUCUMBER SAUCE

1/3 cup sour cream

1 tablespoon mayonnaise

1 teaspoon lime juice

1/4 cup cucumber -- peeled, seeded, and chopped

1 tablespoon minced green onion

Pinch salt

Pinch pepper

2 tablespoons lime juice

2 tablespoons butter or margarine -- melted

4 (4 oz) tuna steaks

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon chopped fresh dill

Stir together first 7 ingredients until blended; cover and chill.

Combine 2 tablespoons lime juice and butter; brush on all sides of steaks, reserving any excess mixture. Sprinkle with 1/2 teaspoon salt, 1/4 teaspoon pepper, and dill.

Grill, covered with grill lid, over medium-high heat 3 to 5 minutes on each side or until done, basting with remaining lime juice mixture. Dollop with cucumber sauce. Serve immediately. Yield: 4 servings.

 

TURKEY TETRAZZINI

2 Tbsp margarine or butter

1/2 lb. fresh mushrooms, sliced

1 Tbsp lemon juice

6 Tbsp flour

2 1/2 cups turkey or chicken broth

1 cup milk

1/4 cup sherry (or substitute broth)

2 Tbsp fresh or 2 tsp dry parsley

1 tsp salt

1/2 tsp nutmeg

1 lb. package spaghetti

2 - 3 cups cooked turkey or chicken pieces

Heat 2 t. margarine in frying pan; sauté mushrooms 5 minutes. Sprinkle with lemon juice.

Melt remaining margarine in a medium saucepan. Blend in flour until smooth. Add broth and milk, stirring briskly to remove any lumps. Bring to a boil; add sherry and seasonings. Continue cooking 2 to 3 minutes until thickened.

Cook spaghetti according to package directions. Drain. Pour enough sauce into a lightly greased 10 cup casserole to coat the bottom. Layer mushrooms, spaghetti and turkey over sauce. Pour remainder of sauce over turkey.

Sprinkle with parmesan cheese. Bake at 350°F for 30 to 40 min or until mixture bubbles.

Note: When there are no leftovers, turkey or chicken parts can be simmered to provide the cooked meat and broth.

UPSIDE DOWN CHOCOLATE PUDDING CAKE

1 cup Bisquick

1 cup sugar

1/3 cup plus 3 tablespoons unsweetened cocoa

1/2 cup milk

1 teaspoon vanilla

1-2/3 cups hot tap water

Mix Bisquick, 1/2 cup sugar, 3 tablespoons cocoa, milk, and vanilla. Spoon batter evenly into a greased crock-pot. Mix remaining sugar, cocoa, & hot tap water. Pour over batter in crock-pot. Cook on high 2 hours or till batter no longer looks shiny. DO NOT OVERCOOK.

WEIGHT WATCHERS CHEESE TOAST

3 tablespoon Ricotta cheese, part-skim

1 tablespoon Egg substitute

1 tablespoon Cream Cheese, light

1/2 teaspoon Sugar, granulated

1/2 teaspoon Cornstarch

1/2 teaspoon Vanilla extract

2 slices Bread, raisin - lightly toasted

Preheat toaster oven to 350F. In small bowl combine all ingredients except

bread. Set bread on toaster-oven tray; spread half of the cheese mixture on

each slice on bread. Bake until cheese mixture is puffed, about 5 minutes.

WHITE BEAN AND TOMATO SALAD

1 (15 ounce can) white beans, drained and rinsed

1/2 cup red onion, chopped

1 cup (1/2 pound) tomatoes, seeded and diced

1/3 cup minced parsley

2 tablespoons lemon juice

1/2 tsp. each basil, thyme, and oregano

1/4 tsp. black pepper

2 tablespoons olive oil

Combine all ingredients; toss gently to mix. Chill until ready to serve. Serves 4.

WHITE HOT CHOCOLATE MIX

1 tsp vanilla powder

1 tsp dried orange peel

1/2 cup grated white chocolate or white chocolate chips

Combine and blend the ingredients in a small bowl. Store in an airtight container (jar). You can multiply the recipe many times to make a bigger batch.

Here are the directions to make the hot chocolate from the mix. Serves 2.

1 1/2 cups milk

1/4 cup white hot chocolate mix (from jar)

In a small saucepan, heat the milk until bubbles form around the outside. Add the white hot chocolate mix and whisk until the chocolate is melted. Continue to whisk until the mixture is hot.

 

WURSTSALAT

1/2 pound German Flishwurst or 1/2 pound beef bologna

1 small onion chopped fine

2 ribs celery chopped fine

6 to 8 gherkin pickles chopped fine

2 tablespoons Italian dressing

2 tablespoons pickle juice

4 tablespoons Mayonnaise

salt and pepper to taste

4 to 6 radishes sliced thin

Cut wurst or bologna into stripes about the size of matches broken in half (1/8 inch square by 3/4 inch long). Add other items except mayonnaise and radishes. Cover and place in refrigerator for a couple of hours, just before serving add mayonnaise and garnish with radishes. Serve on Kaiser bun or toast. Can also be served on lettuce leaves and garnish with boiled egg quarters.

 

SHALOM FROM SPIKE & JAMIE



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