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 338

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).

AMBROSIA SALAD

APPLE ZUCCHINI MUFFINS

AVOCADO BREAD

BEEF VINDALOO

BLACK CHERRY JAM

BROCCOLI MEDLEY

CANNED APPLES

CANNED GREEN BEANS

CHEESE PUFFS

CHILI SAUCE

CHOCOLATE ANGEL FOOD CAKE

CHOCOLATE BUTTERSCOTCH SCHNAPPS CAKE

COCONUT ORANGE SHRIMP

COLD PEANUT NOODLES WITH CHICKEN

CREOLE BARBECUE SHRIMP

CRUSTED ASPARAGUS

DATE BARS

DAY 1 GRILLED SIRLOIN STEAK WITH

DAY 2 SPINACH PASTA WITH ASPARAGUS P

DAY 3 STEAK SANDWICHES WITH

FAJITA BEEF SALAD

FARMERS PORK CHOPS

FIVE PEPPER JELLY

GOULASH SOUP

GREEN TOMATO RELISH

HARRY POTTER FUDGE

HEAVENLY JAM

HOLIDAY MOUSSE

HONEY LEMON COOKIES

HOT MUSTARD CHOW CHOW

KNORR SPINACH DIP

KOSHER FOOD INFORMATION

MAKE AHEAD MEATBALLS

MASCARPONE CARDAMOM GINGER COOKIES.d

MASCARPONE JELLY THUMBPRINTS

MEATBALLS

MISO SALAD DRESSING

NAKED CHILDREN IN THE GRASS

NAVAJO FRY BREAD

NINE HERB SALAD

NOODLE SALAD WITH BLACK BEAN

NUTELLA COOKIES

ORANGE BLOSSOM SALADQ

ORANGE CARDAMOM BREAD

PASTA OMELET

PEACH JAM

PEPPER RELISH

PICKLED BEETS

POOR MANS PEROGIES

PORTABLE SWEET AND SOUR CHICKEN

RANCH PASTA SALAD

RASPBERRY MARNIER JAM

SANDWICH SPREAD

SAVORY BUTTERS

SCHOOL DAYS MEATBALLS

SEAFOOD SALAD

SHRIMP PASTA SALAD

SMOOTH AS SILK FUDGE

SNACKS AND LUNCHES

SOUTH SEAS SHRIMP AND MANGO

SPANISH LASAGNA

SPICED CRABAPPLES

SWEET AND SOUR MEATBALLS

THE BEST CAKE

TURKEY VEGETABLE ALFREDO

TWO MINUTE CALAMARI

VEGETABLE MEDLEY QUICHE

VIOLET JAM

 

AMBROSIA SALAD

1 (8 ounce) container frozen whipped topping, thawed

2 1/2 cups shredded coconut

1/2 cup chopped walnuts

1 (8 ounce) can fruit cocktail, drained

1 (8 ounce) can pineapple chunks, drained

1 (11 ounce) can mandarin oranges, drained

3 cups miniature marshmallows

1 (10 ounce) jar maraschino cherries, drained (optional)

1 teaspoon ground nutmeg

1 teaspoon ground cinnamon

In a large bowl, combine the whipped topping, coconut, chopped nuts, fruit

cocktail, pineapple, mandarin oranges, marshmallows, cherries, nutmeg and

cinnamon. Mix together well and refrigerate for 30 to 45 minutes.

APPLE ZUCCHINI MUFFINS

Makes 12 muffins

2 cups self-rising flour

1/4 cup granulated sugar

1/2 cup brown sugar

1 teaspoon cinnamon

2 large eggs

1/2 cup vegetable oil

1 teaspoon vanilla

1 cup finely chopped apples

1 cup shredded zucchini

Preheat oven to 350 degrees. Grease a 12-muffin tin. In medium-sized bowl, combine flour, sugars and cinnamon, stirring well. In large mixing bowl, beat eggs, oil and vanilla. Stir in apples and zucchini. Add dry ingredients and stir just to combine. Spoon into muffin tin. Bake 20-25 minutes.

AVOCADO BREAD

1/2 avocado, mashed

1/2 cup buttermilk

1 egg

1/2 cup vegetable oil

2 cups all-purpose flour

3/4 cup sugar

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup pecans, chopped

In a medium bowl, mix avocado, buttermilk, egg and oil until blended. Add flour mixed with sugar, baking soda, baking powder, salt and pecans. Mix only until blended; do not over-mix.

Pour batter into a 9-by-5-inch greased loaf pan and bake in a 350-degree oven for 55 minutes to 1 hour, until toothpick inserted in center comes out clean.

Cool 10 minutes and turn out of pan. Slice and serve warm with butter.

BEEF VINDALOO

Serves 5

1/2 cup cooking oil

1 cup chopped yellow onion

2 teaspoons chopped garlic

6 teaspoons Sharwoods Extra Hot Curry Powder (see Note)

1/2 cup malt vinegar

2 pounds London broil, cut into medium-sized cubes

1 can Campbell's condensed chicken broth

1 small can tomato paste

1/4 to 1/2 cup mashed potato flakes

Heat oil in large, heavy pot over medium heat. While oil is heating, add onions and stir with a wooden spoon. Keep stirring for about 3 minutes, until onions are soft and translucent but not browned. When onions are cooked, add garlic and curry powder. Reduce heat to low. (Use less curry for milder flavor.) Stir to prevent sticking and stir in malt vinegar. Add beef and stir to coat with curry sauce. Add broth and tomato paste. Stir to ensure ingredients are well mixed. Cover and simmer on lowest heat about 2 hours.

When cooked, stir in potato flakes to thicken sauce. Serve on bed of rice. (If you've made the dish too hot for your taste, try stirring in a small container of plain yogurt.)

Note: You can find the curry powder and other spices at British Food Centre branches at 1652 El Camino Real, San Carlos, and 1800 W. Campbell Ave., Campbell.

BLACK CHERRY JAM

10 cups pitted ripe black cherries

6 2/3 cups sugar

1 1/3 cups water

1 cake paraffin for sealing the jars

Sterilize 3-4 1-pint jars. Pit large black cherries until you have 10 c. of them. Add sugar to cold water in saucepan, boil 5 minutes, skimming carefully. Pour this over the cherries in a large pot or preserving kettle, bring quickly to a boil again, skim carefully and frequently. Cook until thick and transparent, or about 40-50 minutes. Pour into prepared jars. When cold, cover with melted paraffin, cover and seal tight. Makes 3-4 pints.

From the Margaret Rudkin Pepperidge Farm Cookbook (old out-of-print cookbook)

BROCCOLI MEDLEY

1 bunch broccoli

1 bunch green onions -- chopped

1/2 cup chopped celery

1/2 cup chopped olives -- pimiento-stuffed

4 hard-boiled eggs -- chopped

2/3 cup coleslaw dressing

Trim off large leaves of broccoli. Remove tough ends of lower stalks; was broccoli thoroughly. Cut flowerets from stems, and cut stems into 1-inch pieces. Cook, covered, in a small amount of boiling water 10 minutes or until crisp-tender; drain and cool.

Combine broccoli and remaining ingredients; toss gently. Chill 2 hours.

Yield: 6 servings.

CANNED APPLES

3 1/2 gallons apples, pared, sliced

2 tsp. salt

3 cups sugar

Slice apples into a large pan. Sprinkle salt and sugar over top. Do not mix, let set overnight.

Pack into clean, sterilized jars. Add only enough water to jars as needed to cover apples. (Apples should have drawn juice overnight.) Adjust lids. Process 25 minutes in a boiling water bath.

Hot Pack Method: Wash, pare and core apples. Slice into a large pan of water containing 2 T. each of salt and vinegar per gallon. Drain and rinse after all apples are sliced.

Boil 5 minutes in 1 pint water or thin syrup per 5 lb. of sliced apples. Stir occasionally to prevent burning. Pack hot in jars, leaving 1/2" headspace. Add hot syrup or water, allowing 1/2 " headspace. Adjust lids. Process in boiling water canner for 15 minutes for pints or 20 minutes for quarts.

Note: 2 1/2 to 3 lb. apples makes 1 qt. canned.

CANNED GREEN BEANS

2 gallons fresh green beans

1 gallon water

1 cup salt

1 cup sugar

1 cup vinegar

Mix water, salt, sugar, vinegar and green beans, which have been snapped to 1" pieces. Place in sterilized jars after boiling the beans for 7 minutes. Seal.

To Serve: Drain beans and rinse with cold water, cover beans with cold water and heat to boiling. Drain again, now add some water and cook as for fresh beans, season but do not add more salt.

CHEESE PUFFS

3 to 4 dozen

4 ounces extra-sharp cheddar cheese spread, room temperature

1/2 cup unsalted butter, room temperature

1 cup all-purpose flour

Paprika

Combine cheese and butter in medium bowl and mix well. Blend in flour. Form into walnut-size balls and place on baking sheets. Dust with paprika. Refrigerate until thoroughly chilled.

Preheat oven to 350 degrees.

Bake until bottoms of puffs are lightly browned, about 12 to 15 minutes.

Serve puffs hot.

CHILI SAUCE

(relish)

30 tomatoes

9 red and green bell peppers

9 onions

1 qt. vinegar

1/2 cup salt

1/2 cup sugar

Peel tomatoes, cut up fine. Cut up peppers and onions. Place all ingredients in large pot and cook for 2 hrs. or more until thick. Can in pint jars. Makes 7-8 pts

CHOCOLATE ANGEL FOOD CAKE

2/3 cup Flour -- not self-rising

1/3 cup Unsweetened Cocoa

1 1/2 cups Sugar -- divided

12 large Egg Whites -- at room temperature

1 1/2 teaspoons Vanilla Extract

1 1/2 teaspoons Cream of Tartar

1/2 teaspoon Salt

Heat oven to 375 degrees F. Sift flour, cocoa and 3/4 cup granulated sugar

together 3 times and set aside. Beat egg whites at low speed in a large mixer bowl until foamy, about 5 minutes. Add vanilla, cream of tartar and salt. Gradually increase speed to medium while beating in remaining 3|4 cup

granulated sugar, 1 tablespoon at a time for 5 minutes. When sugar is mixed

in, continue beating to stiff peaks (2 minutes more). Sift one third of dry ingredients over whites, then gently fold in. Repeat process 2 more times.

Pour batter into ungreased 10-inch tube pan. Cut through batter to remove

air pockets. Bake 40 to 45 minutes, until top springs back when gently

pressed. Invert and hang pan on neck of bottle to cool. To un-mold, run a

thin knife around side of pan and tube, and invert pan. Turn cake upright

onto serving plate. Garnish with powdered sugar, if desired. RF4RP

CHOCOLATE BUTTERSCOTCH SCHNAPPS CAKE

3 (1 oz) squares unsweetened chocolate

6 tablespoons butter

2 eggs

1 1/3 cups white sugar

3/4 cup all purpose flour

3/4 teaspoon baking powder

1/2 teaspoon salt

1/2 cup butterscotch schnapps; divided

1 teaspoon vanilla

1/2 teaspoon almond extract

1/4 cup semisweet chocolate chips

1/2 cup butterscotch chips

1/4 cup slivered almonds

1 cup heavy whipping cream

2 cups semisweet chocolate chips

2 tablespoons amaretto liqueur

Melt unsweetened chocolate and butter or margarine in the top of a double

boiler or in a bowl in the microwave. Stir until smooth. Set aside to cool.

In a large bowl, beat eggs well, gradually add sugar and beat until fluffy. Add cooled chocolate mixture slowly; mix well. Stir in 1/4 cup schnapps, almond extract and vanilla. In another bowl stir together flour, baking powder and salt and gradually add flour mixture to chocolate mixture. Stir only to combine. Stir in chips with spatula. Divide batter into 2 greased and floured, 8 inch, round cake pans.

Bake for 20 to 25 minutes at 350°F, or until cake tests done. Cool for 10 minutes in pans. Meanwhile, bring the cream to a boil in a medium saucepan. Remove from heat and stir in 12 ounces of chocolate chips. Cover and let stand 10 minutes. Remove lid and stir in amaretto. Remove layers form pans. Brush with remaining schnapps. Place one layer on a serving plate. Pour 1/3 of the glaze over the layer and then place the second layer on top of the first. Pour remaining glaze over the whole cake. Serves 10

COCONUT ORANGE SHRIMP

Serves 6

2 1/2 cups flaked coconut

1 medium ripe banana

1/4 cup hot cayenne pepper sauce

1/4 cup orange juice

1 tablespoon olive oil

1 tablespoon grated orange peel

1 pound raw large shrimp, shelled and deveined

Combine 1/2 cup coconut, banana, hot sauce, orange juice, oil and orange peel in blender or food processor; process until pureed.

Pour into resealable plastic food storage bag. Add shrimp; toss to coat. Seal bag. Refrigerate 1 hour.

Preheat oven to 450 degrees. Line baking pan with foil; grease foil.

Sprinkle remaining coconut onto sheet of waxed paper. Dip shrimp into coconut, pressing firmly to coat. (Do not shake off excess marinade from shrimp.) Place shrimp on prepared baking pan. Bake 6 to 8 minutes or until shrimp are opaque.

COLD PEANUT NOODLES WITH CHICKEN

Serves 4 as an appetizer

1 pound fresh Chinese egg noodles

For dressing:

3 1/2 tablespoons soy sauce

2 tablespoons seasoned rice vinegar

2 tablespoons sesame oil

2 tablespoons sesame seed paste

1 tablespoon creamy peanut butter

1 tablespoon sugar

1 tablespoon minced ginger

2 teaspoons minced garlic

2 teaspoons chili-garlic sauce

1/2 teaspoon ground toasted Sichuan peppercorns

To finish:

1 1/2 to 2 cups (about 1/2 pound) cooked chicken breasts, shredded

1/2 English cucumber, cut into thin strips about 1/4-inch thick by 2 inches long

1 cup bean sprouts

1 medium carrot, peeled and cut into thin strips

3 green onions, trimmed and cut into thin strips

1/4 cup chopped roasted peanuts

Cook noodles in a large pot of boiling water according to package directions. Drain well. Rinse with cold water and drain again.

To prepare dressing: Stir soy sauce, rice vinegar, sesame oil, sesame seed paste, peanut butter, sugar, ginger, garlic, chili-garlic sauce and Sichuan peppercorns together in a medium bowl until smooth.

Pile noodles in center of a serving platter. Arrange chicken, cucumber, bean sprouts, carrot and green onions around noodles. Pour dressing over noodles and sprinkle peanuts over top. Toss at the table until noodles are coated with dressing and serve.

CREOLE BARBECUE SHRIMP

By Crisco Chef Jimmy Gherardi

Makes 4 servings

2 tbsp. Crisco Pure Canola Oil

1/2 cup chopped onion

3-4 cloves chopped garlic

3/4 cup ketchup

2 tablespoons brown sugar

2 tablespoons Worcestershire sauce

1 tablespoon Creole seasoning

24 Jumbo shrimp, peeled and de-veined, tails left on

1 lemon, cut into wedges

In a medium saucepan, heat the Crisco Pure Canola Oil over medium heat. Add the onion and garlic. Cook about 2 minutes. Add the ketchup, brown sugar, Worcestershire sauce, and Creole seasoning. Stir well and bring to a simmer.

Cook for about 5 minutes and allow to cool. Place the shrimp in a large non-reactive bowl and pour about 1/2 of the cooled sauce over the shrimp. Toss to coat the shrimp evenly. Refrigerate 1 to 2 hours.

Heat the grill. Grill the shrimp until done. Place on a platter and pour the remaining heated sauce over the shrimp. Garnish with lemon wedges.

Recipe from Crisco.com

CRUSTED ASPARAGUS

(Uberkrustete Spargel)

This is a favorite method of cooking vegetables in Germany. You can use this recipe with cauliflower (whole or broken into florets), leeks, artichoke bottoms, Belgian endive, or just about any vegetable that needs a little dressing up. Just boil or steam them until tender, as with the asparagus, and follow the rest of the instructions.

2 lbs (900 g) asparagus, trimmed and boiled or steamed until barely tender

3 Tbsp (45 ml) butter

1/4 cup (60 ml) freshly grated Parmesan cheese

1/4 cup (60 ml) heavy cream or half-and-half

Salt and freshly ground pepper to taste

Place the cooked asparagus in a buttered baking dish. Dot with butter and sprinkle with the cheese. Add the cream and season with salt and pepper. Bake in a preheated 450F (230C) oven 10 to 15 minutes, until the topping is golden brown. Serves 4 to 6.

Bon appetit from the Chef at World Wide Recipes

DATE BARS

Makes 12 bars

Filling:

2 1/4 cups medjool dates, cut up

1 cup water

2 tablespoons sugar

Crumb mixture:

1 1/2 cups brown sugar, firmly packed

3/4 cup butter or margarine, softened

1/3 cup vegetable shortening

3 cups Bisquick baking mix

2 1/4 cups quick cooking oats

1/2 teaspoon cinnamon

For filling: Mix all filling ingredients in a saucepan. Cook over low heat, stirring constantly, until thickened. Cool and set aside.

For crumb mixture: Preheat oven to 375 degrees. Grease a 9-by-13-inch baking dish.

Mix brown sugar, butter and shortening until smooth. Mix in Bisquick baking mix, oats and cinnamon. The mixture will be crumbly. Press half of the crumbly mixture in pan. Spread date filling on mixture. Top with remaining crumbly mixture, pressing gently into filling.

Bake 35 to 45 minutes until light brown. Cool and cut into bars.

 

 

 

GRILLED SIRLOIN STEAK WITH

ASPARAGUS TAPENADE

About four servings

1 pound green asparagus, peeled and trimmed

2 cloves garlic, peeled and smashed

1/2 cup fresh basil leaves

2 ounces ( 1/4 cup) pine nuts

2 teaspoons kosher salt

3 tablespoons olive oil

2 tablespoons fresh thyme leaves

1/4 teaspoon freshly ground pepper

3 pounds sirloin steak (about 1 inch thick)

Place the asparagus in a pot of lightly salted boiling water and cook for three to four minutes, until tender-crisp.

Drain and run under cold water to stop the cooking. Cut the spears in half and reserve the tops of the stalks for use on Day 2.

Roughly chop the stalk bottoms.

In a food processor, combine the chopped asparagus, garlic, basil, pine nuts, and 1 teaspoon of the salt.

With the motor running, pour in 1 tablespoon of the olive oil and process until finely chopped.

Reserve half of this tapenade (about 1/2 cup) for use on Day 2.

In a small bowl, combine the thyme, pepper and the remaining olive oil and salt. Rub the mixture over the steak.

Grill or broil the steak four to five minutes per side for medium.

Remove the steak and let it sit, covered with foil, for five minutes.

Reserve 1/3 (1 pound) for use on Day 3.

Divide the remaining steak into four portions and serve topped with dollops of asparagus tapenade.

Suggested side dishes ...

New potatoes: Place 1 pound of scrubbed baby new potatoes in a large pot and cover with cold water. Bring to a boil. Reduce to a simmer and cook, covered, for 10 to 15 minutes or until the potatoes are fork-tender.

Drain and serve warm, sprinkled with kosher salt.

Mixed green salad: Wash and dry the salad greens and dress them lightly with olive oil and freshly squeezed lemon juice.

Sprinkle with kosher salt and freshly ground pepper.

DAY 2 SPINACH PASTA WITH ASPARAGUS PESTO

About four servings

1 tablespoon olive oil

1 shallot, thinly sliced

1/2 cup asparagus tapenade, reserved from Day 1

1 cup chicken broth

1/2 pound asparagus tips, reserved from Day 1, cut into 2-inch pieces

1 pound spinach spaghetti

1 ounce Parmesan cheese, freshly grated (about 1/4 cup)

1 teaspoon salt

1/8 teaspoon freshly ground pepper

1/4 cup fresh basil leaves, torn into pieces

In a large skillet, heat the olive oil over medium heat. Add the shallot and cook until softened, four to five minutes.

Add the tapenade and cook until fragrant, one to two minutes.

Add the chicken broth and asparagus and bring to a boil.

Reduce heat and simmer until the liquid is thickened, about five minutes.

Meanwhile, cook the spaghetti according to the package directions until al dente.

Drain the spaghetti and add it to the skillet.

Add the Parmesan, salt, pepper and basil and toss well to combine. Serve immediately.

Tips: Reserve a cup of the cooking water before draining the pasta. If the sauce becomes too thick, add a little of the water to thin it out without diluting the flavor.

Mix the pasta and the sauce together before serving so all the strands are evenly coated and the flavors marry.

DAY 3 STEAK SANDWICHES WITH

TARRAGON MAYONNAISE

1/3 cup mayonnaise

2 tablespoons fresh tarragon, chopped

1 tablespoon fresh lemon juice

1/4 teaspoon kosher salt

Four 1-inch thick slices of white bread, toasted

1 small head Boston lettuce, leaves washed and dried

1 pound cooked sirloin steak, reserved from Day 1, thinly sliced

In a small bowl, combine the mayonnaise, tarragon, lemon juice and salt and mix well. Layer the bread with lettuce and steak and drizzle with the tarragon mayonnaise. Serve open-faced sandwiches with sugared tomato salad on the side.

Suggested side dish ...

Sugared tomato salad: In medium bowl, combine 1 pound (3 cups) of halved cherry tomatoes, 1 small cucumber cut in 1/4-inch slices, and 2 tablespoons sugar. Toss and serve.

FAJITA BEEF SALAD

olive-oil spray

8 6-inch whole-wheat tortillas

1 teaspoon ground cumin, divided

2 tablespoons reduced-sodium soy sauce

1 teaspoon liquid smoke seasoning

1 16-ounce package frozen pepper stir-fry mix (green, red, yellow bell peppers

and onion), thawed

3/4 pound lean roast beef (such as Healthy Choice), sliced into thin strips

4 cups chopped romaine lettuce (or 1 bag of any pre-cut romaine salad mix)

1 Avocado, peeled, pitted and diced

Preheat oven to 400F. Coat a baking sheet with olive-oil spray. Place four tortillas on baking sheet and sprinkle with 1/2 teaspoon cumin. Bake 8 minutes, until golden. Remove from oven; transfer to individual plates. Set aside.

Meanwhile, in a large skillet, combine remaining cumin, soy sauce and liquid smoke. Set pan over medium-high heat and bring mixture to a simmer. Add vegetable mix and cook 3 minutes, until tender. Using tongs or a slotted spoon, remove vegetables from pan; set aside. To the same pan, add roast beef and simmer 2 minutes, until hot.

Top toasted tortillas with lettuce, then pepper stir-fry mixture and roast beef. Arrange avocado on top. Serve with additional tortillas on the side. (Additional garnish options: fat-free sour cream, salsa, jalapeños, hot sauce.)

FARMERS PORK CHOPS

(Bavernschweinekotelette)

4 - 6 thick pork loin chops, lightly pounded

1 Tbsp (15 ml) caraway seeds

Salt and freshly ground pepper to taste

Flour for dredging

3 Tbsp (45 ml) butter

3 sweet gherkins, chopped

2 stalks celery, chopped

1 large carrot, chopped

1 large onion, chopped

1 large knockwurst, sliced

1 cup (250 ml) beef stock

3 - 4 large potatoes, peeled and sliced

3 tomatoes, chopped

Season the pork chops with about half the caraway seeds, salt, and pepper, and coat lightly with flour. Heat the butter in a large heavy skillet and brown the pork chops on both sides. Remove the chops from the skillet and add the gherkins, celery, carrot, onion, knockwurst, and remaining caraway seeds. Return the chops to the skillet and add the beef broth. Cover the chops with a layer of potatoes and top with the tomatoes. Simmer tightly covered over low heat until the meat is tender, 30 to 45 minutes. Serves 4 to 6.

Bon appetit from the Chef at World Wide Recipes

FIVE PEPPER JELLY

Naughty Nellie's

 

An interesting ingredient in a number of sauces or just fantastic on warm tortillas or cornbread.

3/4 pound red bell peppers, 2 large

1/3 pound green bell peppers, 1 large

1/2 onion, fine dice

4 jalapenos, ribs and seeds removed, finely diced

2 teaspoons salt

5 cups sugar

1 1/2 cups red wine vinegar

1/2 cup lemon juice, fresh if possible

1/2 teaspoon ancho chili powder

1/4 teaspoon cayenne

1/2 teaspoon crushed red pepper

6 ounces liquid pectin

2 1/2 teaspoons cumin seeds, whole, toasted

Remove the seeds and stems from the bell peppers and coarsely chop them. Place the chopped peppers in a food processor and process until they are finely chopped. Put the processed peppers into a colander and add the onion, jalapeno and 1 teaspoon of the salt. Allow to drain for 3 hours. Press to extract as much of the moisture as possible.

Transfer the mixture to a large heavy non-reactive saucepan. Stir in the sugar, vinegar, lemon juice, chili powder, cayenne, crushed red pepper and the remaining salt. Bring to a boil, stirring, and cook for 10 minutes. Add the pectin and boil for exactly 1 minute, stirring constantly. Turn off the heat, stir in the toasted cumin seeds and allow to stand for 5 minutes.

Stir to distribute the chopped peppers evenly and pour into hot sterilized half-pint jars. Wipe the rims clean with a damp towel and seal with new lids and metal rings. Place the jars on a rack, without letting them touch, in a deep canning kettle with water to cover by 1 inch. Cover the kettle and bring to a boil. Once the water comes to a boil, boil for five more minutes. Remove the jars to a cooling rack and allow them to cool completely before storing.

GOULASH SOUP

(Gulyassuppe)

2 Tbsp (30 ml) butter, lard, or bacon fat

1 large onion, diced

2 Tbsp (30 ml) Hungarian paprika

1 lb (450 ml) beef, cut into 1/2-inch (1 cm) cubes

6 - 8 cups (1.5 - 2 L) water

2 - 3 cloves garlic, finely chopped

2 Tbsp (30 ml) vinegar

1 Tbsp (15 ml) tomato paste

1 Tbsp (15 ml) caraway seeds

1 tsp (5 ml) dried marjoram

Salt and freshly ground pepper to taste

2 - 3 medium potatoes, peeled and diced

Heat the butter in a large, heavy pot and sauté the onion until tender but not brown, about 5 minutes. Stir in the paprika and cook for 1 minute. Add the beef and stir until the meat is lightly browned. Add the remaining ingredients except the potatoes and bring to a boil, stirring occasionally. Simmer covered for 1 hour. Add the potatoes and simmer 15 to 20 minutes, until the potatoes are tender. Serves 4 to 6. Bon appetit from the Chef at World Wide Recipes

 

GREEN TOMATO RELISH

2 gallons green tomatoes

6 whole onions, chopped

7 whole sweet red peppers

3 whole large bell peppers

2 tablespoons salt

2 quarts vinegar

1 1/2 cups water

6 1/2 cups sugar

2 tablespoons celery seed

2 tablespoons mustard seed

1 tablespoon whole cloves

2 tablespoons allspice

1 whole stick cinnamon, broken

Chop tomatoes, onions and peppers in food processor. Mix the spices and tie in a cheesecloth bag. Mix all other ingredients together in a large pot, bring just to a boil, but do not boil. Remove bag of spices from mixture. Spoon into sterilized pint jars and seal. Process in boiling water bath for 15 minutes.

Let stand for about a week before eating. Refrigerate before serving. Makes 10 quarts, about 320 two-tablespoon servings.

HARRY POTTER FUDGE

24 ounces Milk Chocolate Chips

1 cup Butter

2 Eggs

2 teaspoons Vanilla

4 cups Powdered Sugar

1 cup Jellybeans -- *assorted

1 cup M&Ms(r) Plain Chocolate Candies -- or peanut M&Ms(r)

In a large bowl, melt chocolate chips with butter, and stir until smooth (about 2 - 3 minutes on high). Using electric beaters, add vanilla & eggs; add powdered sugar and beat until smooth. Stir in candies, then turn into a 9 x 13 inch pan which has been oiled lightly. Refrigerate at least 2 hours before cutting and serving. Store any uneaten fudge in refrigerator or freezer.

*Assorted gummy worms, sour candies, gumdrops or other candies may be used

as desired

 

 

 

HEAVENLY JAM

2 oranges

2 lemons

6 peeled, diced peaches

6 peeled, diced apples

6 peeled, diced pears

1 can crushed pineapple

Sugar

1 bottle maraschino cherries, drained and chopped

Squeeze out the juice and grind the oranges and lemons through a food chopper. Cover with water and let stand overnight.

Add peaches, apples, pears and pineapple to orange-lemon mixture. Measure after mixing and add equal amount of sugar. Simmer together until thick over medium heat, stirring frequently. Add cherries. Pour into hot sterilized jars. Cap and seal while hot.

HOLIDAY MOUSSE

1 can tomato soup

1/2 cup celery -- finely chopped

1/2 cup onion -- finely chopped

1 8 oz. pkg. cream cheese -- softened

1 pkg. Knox gelatin -- unflavored

1 4 oz can shrimp -- rinsed & drained / substitute crab meat

1 dash Tabasco

1 cup mayonnaise

1/4 cup ice water

1/8 tsp seasoned salt

2 tsp lemon juice

salt

Heat soup until it bubbles. Mix gelatin with1/4 cup ice water, and add to soup.

Remove from heat add cream cheese. Beat with wire whisk, add celery, onion

mayonnaise, Tabasco, lemon juice, and salt. Mash shrimp with fork, until smooth, add to above mix. Pour into an oiled mold and refrigerate at least 4 hrs.

Serve with Waverly crackers

HONEY LEMON COOKIES

1/3 cup Margarine -- softened

1/2 cup Sugar

1/2 cup Honey

1 Egg -- or substitute

1 teaspoon Lemon Zest - grated

2 1/4 cups Flour

1/2 cup Wheat Germ -- divided

1 teaspoon Baking Powder

1/4 teaspoon Salt

In a mixing bowl, cream margarine and sugar. Beat in the honey, egg and

lemon zest. Combine the flour, 1/4 cup wheat germ, baking powder and salt;

gradually add to creamed mixture. Cover and refrigerate for 1 hour or until

easy to handle. Roll dough into 1-in. balls; roll in remaining wheat germ.

Place 2 in. apart on baking sheets coated with nonstick cooking spray. Bake

at 350° for 11-12 minutes or until lightly browned. Remove to wire racks to

cool. Store in a resealable plastic bag. RF4RP

Source: "adapted from recipe in Light & Tasty, August/September 2002"

HOT MUSTARD CHOW CHOW

Makes 8 pints

1 lb. small white onions

2/3 cup salt

2 green bell peppers

1 red hot pepper

1 lb. small cucumbers

1 lb. small green tomatoes

1 lb. string beans

1 med. size cauliflower

6 stalks celery

2- 2/3 cups water

7 Tbsp dry hot mustard

2 tsp. turmeric (to keep it all crisp)

1 cup sugar

2/3 cup flour

5- 1/3 cups distilled white vinegar

Slice onions and sprinkle with 1/3 cup of salt and add enough water to cover. Remove seeds from peppers and chop. Sprinkle with 1/3 cup salt and add enough water to cover. Let onions and peppers stand for 24 hours.

Chop remaining vegetables into medium-sized pieces. Drain the brine from onions and peppers and add the water to the brine. Parboil all vegetables in the diluted brine for about 5 minutes. Drain and discard the brine.

Make a paste by mixing the mustard, turmeric, sugar and flour with a little vinegar. Bring the remaining vinegar to a boil and add to paste. Stir until smooth then pour over the drained vegetables and simmer for 20 minutes. Pack into hot, sterilized jars, seal and process for 5 minutes.

KNORR SPINACH DIP

1 package frozen spinach, chopped and drained VERY well

1 cup miracle whip

2 cup sour cream

1 package Knorr vegetable soup mix

10 oz water chestnuts, drained and chopped

3 chopped green onions

1 round sour-dough loaf

Mix all ingredients and chill overnight (this is important). When ready to

serve, cut a hole on the top of the sourdough loaf to make a bowl for the

dip. Serve with chunks of sourdough.

KOSHER FOOD INFORMATION

Popularity leads to a kosher food crossover

By Sheila Himmel, Mercury News

Nirmala Prasand. Lisa Rosenblum. Both kosher customers.

Once the province of very observant Jews, kosher food is drawing consumers from a wider pool that includes Indians, Seventh-day Adventists, Mormons, Muslims, vegetarians and the lactose-intolerant.

To Prasand, of Fremont, kosher food tastes better. And she trusts the quality.

To Rosenblum, of San Jose, kosher is a way of life. And she's finding much more to like lately.

As the Jewish High Holy Days approach, with Rosh Hashana starting at sundown Friday, U.S. consumers have access to more kosher products than ever. At least 60,000 come in packages, from Oreos to the kosher soups Lipton introduced this summer. The market has grown 12 percent each year over the past decade, to $5.75 billion in 2001.

With its strict rules about preparation, kosher food is often more clearly labeled, which makes it easier for people with dietary or health concerns, as well as those whose religions have similar restrictions, to know what they are getting. Kosher, from the Hebrew kasher, means pure. Basic kosher rules include no mixing milk and meat products, and no pork or shellfish. In addition, animals are fed organically grown food and slaughtered in a humane way. Specially trained rabbis supervise food production.

These days, supermarkets no longer tuck kosher products into a small novelty section. With national brands such as Nabisco and Heinz offering kosher products, there are simply too many products bearing the circle K, circle U or one of 100 other symbols indicating that they follow Jewish dietary laws. Many South Bay Safeways and Albertsons stock hefty freezer cases -- often in the enviable end-case position -- full of kosher poultry items. Trader Joe's carries fresh kosher boneless chicken breasts, ground turkey and cut-up chickens.

In 24 years of Silicon Valley catering, Wendy Kleckner of Continental Caterers in Menlo Park says she has never seen so much interest in kosher food. ``Kosher used to be maybe 25 percent of our business. Now it's easily up to 60 percent many months,'' Kleckner said.

One big change has come from business clients, where the trend is to be inclusive. ``We used to have a small number of large Jewish organizations that ordered kosher,'' Kleckner said. ``Now, I'll get calls from Raychem and Oracle, and they need the whole event kosher. They don't want one or two people eating something different.''

Given the Bay Area's ethnic diversity and food-obsessiveness, kosher menus here stretch to include vegetarian options and dishes from sushi to satay. ``We have three Indian cooks on our staff now,'' Kleckner said. ``We can't find kosher pappadams or naan, so we bake our own.''

Kleckner also has noticed that more Jews are keeping kosher to some degree, regardless of their level of religious observance.

The kosher boom extends nationwide, said Joan Nathan, author of ``Jewish Cooking in America'' and six other cookbooks, and host of a PBS television series. ``It has to do with an increase in the number of vegetarians, and people who don't want pork products in their food. Also people looking for higher quality, and safety. After reading `Fast Food Nation,' who wants to take chances?''

However, Nathan added, ``Most people who buy kosher products don't even realize it.''

Look at Yoplait yogurt. It's kosher. Even Instant India's Jodhpur Lentils carry a kosher certificate.

In San Jose, Lisa Rosenblum has kept kosher since marrying 20 years ago. She buys Empire chickens (see sidebar) at Trader Joe's but says the best one-stop shopping she's found is at Mollie Stone's in Palo Alto. Compared with just a few years ago, Rosenblum can now get practically every food she wants. ``The one thing I'd like to see now is a kosher chicken-apple sausage,'' she said.

At her son's bar mitzvah reception, Rosenblum wowed guests with barbecued kosher bison. She got the meat from www.kosherbison.com, whose sales pitch exemplifies the attraction of many kosher products: ``Bison is naturally low in fat, calories and cholesterol and higher in protein than beef, veal or lamb. It's even lower in fat and cholesterol than skinless chicken breast! All of the bison products we sell are guaranteed without antibiotics or artificial hormones and are 100% glatt kosher, certified by the Orthodox Union.''

(The Orthodox Union gives the circle U certificate, not to be confused with the circle UL given by the Underwriters Laboratories to home products. The U is now the best-recognized trademark among the symbols for kosher that range from a circle K to a flowery menorah. Kosher foods marked pareve or parve contain neither milk nor meat.)

But not everything is coming up kosher. Last week, Willow Glen Kosher on Lincoln Avenue closed, having lost its lease after 40 years. Owner Menachem Klein will maintain an online kosher foods and catering company, with lower prices because he no longer has to pay rent on a store, he says. (Call 408-623-2384 for information.)

Earlier this year, the Sunnyvale company called California Kosher Catering tried and failed with a deli in downtown Palo Alto. Owner Ben Mahpour says he's looking for a smaller space.

And bagel behemoth Noah's dropped its kosher certification at the three South Bay stores that still had it.

Yet more people, and more younger people interested in food, are buying kosher products. Some of them are Muslims, whose halal dietary requirements are very similar.

At Rose International Market in Mountain View, signs are in English and Farsi, and the meats are halal. Meat cutter Ibrahim Almamori says his Jewish customers like halal meats, which are clean, and slaughtered in much the same way as kosher. The important differences are the butcher must be a Muslim man, facing Mecca, and reciting Muslim prayers.

In June, Gov. Gray Davis signed the state's halal food bill, making it a crime to advertise non-halal products as halal. The law closely parallels kosher law.

Both have come a long way.

Kosher food -- the stereotypical chicken fat and chopped liver -- used to be thought of as ``killing food,'' said Kleckner. But with so many more choices now, sometimes even Kleckner is surprised. She was eating a whole-grain Lundberg rice cake while talking on the phone. ``Oh look,'' she said, ``it's kosher.''

MAKE AHEAD MEATBALLS

5 lbs. ground beef

2-1/2 cups bread and/or cracker crumbs

1/2 cup oatmeal

2 tablespoons Worcestershire

2 teaspoons salt

1 teaspoon pepper

1 teaspoon garlic powder, (optional)

1-1/2 teaspoon onion powder (may use 1/4 cup finely chopped onion)

1 tablespoon of prepared mustard

5 eggs

1 cup buttermilk

In large bowl beat eggs. Add rest of ingredients and mix well. Shape into 1 inch

or 1/2-inch size balls place on baking sheet. Bake for 10 to 15 minutes, in

350 degree oven, shaking pan often to turn balls over. Be careful of splattering grease. Drain and Cool. Place on cookie sheets and put in freezer. When frozen place in bags and then back in freezer. May be frozen for about 3 months.

MASCARPONE CARDAMOM GINGER COOKIES

Makes 36 cookies

1/2 cup (1 stick) unsalted butter, softened

1 1/2 cups sugar

1 egg

1/2 teaspoon almond extract

1/2 cup mascarpone cheese

2 3/4 cups unbleached all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 1/4 teaspoons ground cardamom

1 cup chopped crystallized ginger

In the bowl of an electric mixer, beat butter until creamy and smooth. Add 1 cup sugar and cream together until light and fluffy. Beat in egg and almond extract, scraping down sides of bowl with a spatula occasionally. Add mascarpone and beat just until smooth.

In a medium bowl, stir together flour, baking powder, baking soda, salt and cardamom. Beat dry ingredients into butter mixture to form a soft dough. Stir in crystallized ginger. Wrap dough tightly in plastic wrap and chill 30 minutes, or until firm.

Preheat oven to 325 degrees. Divide dough into 4 equal portions. Working with one portion at a time, break off small pieces and roll into a 1/2-inch ball. Roll each ball in remaining 1/2 cup sugar, then place on a lightly greased baking sheet about 1 inch apart. Press down each ball slightly so it doesn't roll around on the pan. Bake 12 to 15 minutes or until cookies just begin to turn pale golden at the edges. Remove from oven and cool on a rack. Store in airtight container.

MASCARPONE JELLY THUMBPRINTS

Makes 36 cookies

1/2 cup (1 stick) unsalted butter, softened

1 1/2 cups sugar

1 egg

1/2 teaspoon pure vanilla extract

1/2 cup mascarpone cheese

2 2/3 cup unbleached, all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup seedless raspberry jam (or any thick fruit puree or jam)

In bowl of electric mixer, beat butter until creamy and smooth. Add 1 cup sugar and cream together until light and fluffy. Beat in egg and vanilla extract, occasionally scraping down sides of bowl with a spatula. Add mascarpone and beat just until smooth.

In a medium bowl, stir together flour, baking powder, baking soda and salt. Beat dry ingredients into butter mixture to form a soft dough. Wrap dough tightly in plastic wrap and chill 30 minutes, or until firm.

Preheat oven to 325 degrees. Divide dough into 4 equal portions. Working with one portion at a time, break off small pieces and roll each into a 1/2-inch ball. Roll each ball in remaining 1/2 cup sugar, then place on a lightly greased baking sheet, about 1 inch apart. Using blunt end of a wooden skewer, poke a deep hole in each ball, using circular motion to widen opening at top (or alternately, use your index finger to gently poke the dough ball).

Bake cookies 12 to 15 minutes, or until they just begin to turn pale golden at edges. Remove from oven and if necessary, poke centers to redefine indentation. While cookies are cooling, heat raspberry jam slightly in small saucepan until melted. Using a very small spoon, carefully fill centers of cookies with jam. Allow cookies to cool until jam is set. Store in airtight container with sheets of wax paper or parchment between layers.

 

MEATBALLS

3 lbs ground beef

1/3 cup minced onion

1 1/2 cups dry bread crumbs

1Tablespoon salt

1/4 teaspoon pepper

1 1/2 teaspoons Worcestershire sauce

3 eggs

3/4 cup milk

Mix all ingredients. Shape into meatballs. Place on ungreased jelly roll pan. Bake at 400 degrees 20 minutes for large ones (10 minutes for small).

Freeze them on a cookie sheet and then put in a zip lock bag when they are frozen.

MISO SALAD DRESSING

Makes 3 cups

1/2 cup roughly chopped yellow onions

1/2 pound extra-firm tofu, drained

1/4 cup white miso

1/2 cup cider vinegar

1/4 cup extra-virgin olive oil

1/4 cup chopped parsley

1 cup water

Place all ingredients in bowl of a food processor fitted with metal blade. Process until smooth and creamy. Refrigerate. Dressing will keep up to five days in the refrigerator. Use on green salads, steamed vegetables, potatoes or pasta. Also great as an Asian cole slaw dressing or savory sauce for grilled salmon.

NAKED CHILDREN IN THE GRASS

Dutch Dish from Mary de Jong

1 lb. Baby Lima Beans

1 Tbsp Salt

1 to 1 1/2 lbs French cut green beans

1/4 cup butter

1 to 6 teaspoons sugar

salt to taste

Pick over lima beans removing broken or damaged beans. Rinse with cool

water. Cover with 2 inches or more water and soak for 48 hours, changing the

water at least twice a day and rinsing the beans thoroughly. The last soaking water should have 1 Tablespoon of salt added to the water. Drain and rinse beans and put in large covered pot. Cook over high heat for 15 minutes. Skim and lower heat. Cook over low heat, checking tenderness of beans after 20 minutes, stirring beans well, then each 10 minutes and stirring beans well. When beans are tender but still hold their shape, add fresh or frozen green beans and cook just until green beans are hot. Stir in butter and add desired amount of sugar. Beans should not taste sweet like baked beans. Add salt to taste. I rarely add the butter and never add the sugar and this still tastes wonderful.

NAVAJO FRY BREAD

8 bread rounds

1 1/2 cups water, more as needed

1/2 cup milk

1 tablespoon lard or vegetable shortening

1 1/2 pounds all-purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons salt

Lard or vegetable shortening for frying

In a large bowl, mix together all dry ingredients. Then mix in water, milk and lard to form a soft dough. The dough should pull away from the side of the bowl. If not, add a little more water, 2 tablespoons at a time.

Cover with plastic wrap and let rest at room temperature for at least 1 hour.

Prepare frying pan or electric skillet with 1 to 1 1/2 inches lard or shortening and heat slowly to about 325 degrees.

Cut dough into 8 equal pieces. Flatten and stretch each piece to a round shape about 1/2-inch thick, dust with flour if sticky. Using a fork, pick up flattened dough and gently place in hot fat, being careful not to splash oil.

Fry until golden brown on 1 side, turn and fry the other side to golden brown. If air pockets develop, they may be poked with a fork. Keep pan temperature at 325.Remove and drain on paper towels. Sprinkle with confectioners' sugar or drizzle with honey.

NINE HERB SALAD

Serves 4 as side dish

1/2 bunch, leaves only, mint

1/2 bunch, leaves only, rosemary

1/2 bunch, leaves only, parsley

1/2 bunch, leaves only, thyme

1/2 bunch, leaves only, oregano

1/2 bunch, leaves only, marjoram

1/2 bunch, leaves only, basil

1/2 bunch, leaves only, chives

Fronds from 1 fennel bulb

1/4 pound baby spinach

1 tablespoon fresh lemon juice

3 tablespoon extra-virgin olive oil

Kosher salt and freshly ground black pepper to taste

In a large bowl, combine herbs and spinach. Add lemon juice, olive oil, salt and pepper; toss well to coat greens. Divide among 4 chilled dinner plates and serve immediately.

NOODLE SALAD WITH BLACK BEAN

AND MINT DRESSING

Serves 4 as an appetizer

8 ounces fresh Chinese egg noodles

For noodle dressing:

1/4 cup chopped fresh mint leaves

1 tablespoon black bean garlic sauce

1 tablespoon soy sauce

1 1/2 teaspoons chili garlic sauce

1 1/2 teaspoons minced garlic

1 teaspoon sesame oil

1 teaspoon sugar

For salad dressing:

2 tablespoons rice vinegar

2 tablespoons honey

To serve:

1 cup pea sprouts or bean sprouts

3 cups shredded napa cabbage

Cook noodles in a large pot of boiling water according to package directions. Drain, rinse with cold water and drain again.

Prepare noodle dressing: Stir mint leaves, black bean garlic sauce, soy sauce, chili garlic sauce, garlic, sesame oil and sugar together in a large bowl until blended.

Prepare salad dressing: Stir rice vinegar and honey together in a large bowl until honey is dissolved.

Toss noodles and pea sprouts in noodle dressing until noodles are coated with dressing. Toss cabbage with salad dressing until coated, then mound cabbage onto a serving plate. Spoon dressed noodle mixture over the cabbage and serve.

NUTELLA COOKIES

Makes 48 cookies

1 cup Nutella

2 cups packed brown sugar

2 eggs

2 teaspoons pure vanilla extract

3 cups plus 3 tablespoons unbleached white flour

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

Preheat oven to 350 degrees. Lightly oil or spray baking sheets or line with parchment paper. Using an electric mixer or food processor, cream Nutella, butter and brown sugar until light and well blended. Beat in eggs one at a time. Stir in vanilla. Sift together flour, salt, baking soda and baking powder. Gently fold dry ingredients into wet ingredients.

Roll tablespoons of dough between your palms to form 2-inch balls and place about 2 inches apart on baking sheets. Press each cookie with tines of a fork to create a crisscross pattern. If fork sticks too much to dough, dip tines into white flour or cocoa powder. (Don't worry, the white marks from the flour will disappear during baking.) Bake for 10 minutes. Transfer cookies to a rack to cool.

ORANGE BLOSSOM SALAD

2- 3 oz. pkgs. orange Jell-O

2 cups boiling water and fruit juices

1 pint orange sherbet (or use 1/2 pt. orange and 1/2 pt. pineapple sherbet)

2 bananas, chopped

1 - 11 oz. can mandarin oranges

1 - 8 oz. can crushed pineapple

1/2 cup chopped pecans (optional)

Drain oranges and pineapple, combine juices with enough water to make 2

cups. Heat to boiling; add to Jell-O and dissolve. Add sherbet and combine. Add all remaining ingredients. Pour into 2 quart mold or individual molds. Refrigerate until congealed. Serves 12.

ORANGE CARDAMOM BREAD

Makes one 2-pound loaf

2/3 cup orange juice

7/8 cup fat-free milk

4 tablespoons butter, cut into pieces

3 1/2 cups bread flour

1/2 cup whole wheat flour

1/3 cup light brown sugar

1 tablespoon plus 1 teaspoon gluten

2 tablespoons freshly grated orange zest

2 teaspoons cardamom seed, crushed in a mortar and pestle

2 teaspoons salt

2 3/4 teaspoons bread machine yeast

1 cup slivered or chopped almonds

Place all ingredients except almonds in pan, according to order in manufacturer's instructions. Set crust on dark and program for basic cycle; press ``start.'' After first mixing cycle stops, open lid of machine and add almonds. Close machine and continue processing. When baking cycle ends, immediately remove bread from pan and place on a rack. Let cool to room temperature before slicing.

PASTA OMELET

Serves 2

1 tablespoon butter

2 tablespoons finely chopped onion

2 eggs

1/2 cup cooked spaghetti, cut in 1-inch pieces

1/3 cup frozen green peas, or 1/3 cup cooked broccoli, chopped

1/3 cup shredded cheddar cheese

Preheat broiler. In an 8-inch, ovenproof frying pan, over medium-low heat, melt butter. Add onion and sauté 3 minutes, or until lightly browned and translucent. In bowl, beat eggs. Add spaghetti, peas or broccoli and cheese. Pour over onions and cook over low heat, 7 to 8 minutes. Place pan under broiler to brown top.

PEACH JAM

6 yellow peaches

2 navel oranges

1/2 lemon

Sugar

Paraffin wax

Peel peaches, halve and pit. Quarter oranges, but do not peel. Cut the lemon in half, do not peel.

Put all three fruits through the medium blade of a food chopper. Measure results and place in large bowl. Add equal measure of sugar (4 c. of fruit, 4 c. sugar, for example). Stir well and allow to stand all night.

Next morning, boil for 20 minutes, pour into glasses and seal with wax. This will look like marmalade. Makes five 8-oz. glasses.

PEPPER RELISH

1 dozen red bell peppers

1 dozen green bell peppers

1 dozen onions

3 Tbsp salt

3 cups sugar

2 Tbsp white mustard seed

1 tsp. celery seed

1 pint vinegar (2 cups)

Grind peppers and onions in grinder or food processor. Add salt. Cover with boiling water and let stand 10 minutes. Drain well, add remaining ingredients. Place in large kettle or pot; boil 15 minutes. Place in sterile jars when cool. Makes 7 1/2-pint jars.

PICKLED BEETS

6 cups cooked diced beets

1 cup sugar

2 Tbsp cornstarch

1 cup vinegar

24 whole cloves

3 Tbsp ketchup

3 Tbsp vegetable oil

Dash of salt

1 tsp. vanilla

1 1/2 cups beet juice

Mix sugar and cornstarch. Add vinegar, cloves, ketchup, oil, salt and vanilla, stir well. Add beet juice and then beets. Cook over medium heat 3 minutes, stirring all the time until thickened. Place in jars; process 30 minutes in boiling water bath. Good as hot vegetable, or served cold over cottage cheese and lettuce.

POOR MANS PEROGIES

12 Lasagna Noodles

1/2 cup Chicken Broth -- low sodium optional

1/2 cup Sour Cream, light

2 tablespoons Butter Buds(r) -- or other similar product

4 medium Onions -- diced

11 medium Potatoes

1 pound Velveeta

1 pound Parmesan Cheese -- grated

8 dashes Black Pepper -- freshly ground

Sauté chicken broth and the diced onions until tender. Cook lasagna noodles

as directed on the package. Boil potatoes until tender. Cube cheese. After potatoes are cooked, add cheese, sour cream and Butter Buds; mash well

(do not add any liquid). In a 9 x 13 pan, layer: 1/3 of onions on bottom, layer of noodles, 1/3 of potatoes. Repeat layers ending with mashed potatoes. Top with parmesan cheese and pepper. Bake at 350 degrees F for 30 - 35 minutes. Cut into squares and serve hot.

PORTABLE SWEET AND SOUR CHICKEN

Serves 4

1 (5.5-ounce) can pineapple chunks in juice

1 onion, cut in wedges

1 red bell pepper, cut in 1/2-inch pieces

1 tablespoon raisins

1 tablespoon cider vinegar

1 tablespoon ketchup

1 tablespoon soy sauce

1 tablespoon brown sugar

1/2 pound cooked chicken breast (bones and skin removed), cut in 1-inch cubes

8 snow peas

1 tablespoon cornstarch mixed with 1/4 cup water

Drain pineapple and set aside. In wok or medium saucepan, bring pineapple juice to boil. Add onion, pepper, raisins, vinegar, ketchup, soy sauce and brown sugar. Reduce heat and simmer 5 minutes. Add pineapple and chicken and simmer 1 minute. Add the snow peas and simmer 30 seconds. Add cornstarch and cook 1 minute, or until mixture has thickened and is translucent. Refrigerate until ready to pack; keep chilled with an ice pack.

 

 

 

 

RANCH PASTA SALAD

1 package shell or spiral pasta

1 box frozen green peas or peas-n-carrots

About 1 1/2 cups deli ham, diced

About 1 cup cheddar cheese, diced

1 bunch green onions, chopped (opt.)

1 can sliced black olives, drained (opt.)

Ranch dressing

Cook pasta according to package directions; throw in peas and remove from

heat. Drain well and transfer to large mixing bowl. Toss in ham, cheese,

onions, olives, and just enough ranch dressing to coat. Chill; stir just

before serving.

RASPBERRY MARNIER JAM

3 qt. raspberries

15 cups sugar

1 1/2 cups lemon juice

1 cup orange liqueur

In a large kettle, combine berries and sugar. Let stand 4 hr. Boil slowly until sugar dissolves. Cook rapidly and stir constantly, until thick, about 30 min. Add lemon juice, cook 15 minutes longer. Add orange liqueur and cook 5 more minutes. Pour into sterilized jars; adjust lids. Makes 6 pints.

(From the Fan Fare Cookbook, written by folks associated with the Rochester

Philharmonic League (Rochester, NY.)

SANDWICH SPREAD

1 gal. green tomatoes

1 qt. onions

1 qt. red and green bell peppers

1 1/2 cups salt

1 qt. vinegar

1 qt. sugar

9 oz. jar prepared yellow mustard

Grind tomatoes, onions, peppers and mix with salt. Let stand overnight.

Drain well. Add vinegar and sugar, boil for 25 minutes. Stir in mustard. Pack in jars and seal. Can add 1 qt. salad dressing before sealing if desired.

 

SAVORY BUTTERS

Garlic Butter

1/2 cup butter, 1/4 tsp. garlic salt, 1/4 tsp. garlic powder

Onion Butter

1/2 cup butter, 1/2 tsp. onion salt, 1/2 tsp. onion powder

Jalapeno Butter

1/2 cup butter, 2 Tbsp. chopped & drained jalapeno peppers, 1 tsp. lemon juice

Red Bell Pepper Butter

1/2 cup butter, 1 chopped red pepper, 1 1/2 Tbsp lemon juice, 1/2 tsp. dried

tarragon, 1/4 tsp. dried thyme, 1/8 tsp. salt, 1/8 tsp. ground white pepper

Lime Butter

1/2 cup butter, 2 tsp. lime juice, 1 tsp. grated lime peel

Lemon Butter

1/2 cup butter, 2 tsp. lemon juice, 1 tsp. grated lemon peel

Cheese butter

1/2 cup butter, 3/4 tsp. dried Italian seasoning, 1/2 tsp. garlic powder, 1/2

tsp. pepper, 1 cup shredded cheddar cheese, 3/4 tsp. lemon juice

Bleu Cheese Butter

1/2 cup butter, 1 1/2 oz. crumbled bleu cheese, 1/2 tsp. Worcestershire sauce

Feta Cheese Butter

1/2 cup butter, 1 1/2 oz. crumbled feta cheese, 1/2 tsp. Worcestershire sauce

Cheesy Olive Butter

1/2 cup butter, 1 tsp. minced onion, 1/2 cup shredded cheddar cheese, 3/4 cup

chopped stuffed green olives

Another Garlic Butter

1/2 cup butter, 2 tsp. chopped fresh basil OR 1/2 tsp. dried basil, 1/8 tsp.

garlic powder, 1/8 tsp. ground black pepper, 1/2 tsp. salt

Basil Spinach Butter

1/2 cup butter, 2 Tbsp finely chopped fresh basil, 2 Tbsp. finely chopped

fresh spinach, 1/4 tsp. ground black pepper, 1/4 tsp. garlic powder, 1/4

tsp. salt

 

 

Spicy Lemon Chive Butter

1/2 cup butter, 2 tsp. lemon juice, 2 Tbsp. minced fresh chives OR 2 Tbsp

dried chives, 2 Tbsp fresh parsley OR 1 1/2 tsp. dried parsley, 1/8 tsp.

ground red pepper, 1/4 tsp. salt

Rosemary Butter

1/2 cup butter 1 1/2 Tbsp chopped fresh rosemary OR 1/4 tsp. dried rosemary,

1 1/2 Tbsp chopped fresh thyme OR 1 1/2 tsp. dried thyme, 1/8 tsp. salt

Garlic Sage Butter

1/2 cup butter, 1 Tbsp chopped fresh sage, 2 large minced garlic cloves OR

1/4 tsp. dried minced garlic, 1/4 tsp. salt

Lemon Oregano Butter

1/2 cup butter, 1/4 lemon juice, 2 Tbsp chopped fresh oregano OR 1 tsp. dried

oregano, 1/2 tsp. salt, 1/8 tsp. ground black pepper

Cilantro Butter

1/2 cup butter, 2 Tbsp chopped fresh cilantro, 1/4 tsp. salt

Lemon Dill Butter

1/2 cup butter, 1 tsp. lemon juice, 2 Tbsp chopped fresh dill OR 1/2 tsp.

dried dill

SCHOOL DAYS MEATBALLS

Makes 40 meatballs

1/2 pound ground beef

1 egg

2 tablespoons ketchup

1 tablespoon Worcestershire sauce

2 tablespoons chopped parsley

1 small onion, finely chopped

1 clove garlic, minced

1/2 cup bread crumbs

2 tablespoons wheat germ

Preheat oven to 350 degrees. In large bowl, combine ground beef, egg, ketchup, Worcestershire sauce, parsley, onion, garlic, bread crumbs and wheat germ, mixing well. Roll into small, bite-size balls and place on large baking sheet. Bake 20 minutes. Remove from oven and let cool slightly. Place on cookie sheet so they do not touch and freeze. When frozen, put meatballs in plastic freezer bag and return to freezer until ready to use.

Remove number of meatballs you want and pack frozen in lunch bag. They will thaw by lunchtime.

SEAFOOD SALAD

Serves 6

1 pound calamari salad (see note)

2 tablespoons hot cayenne pepper sauce

2 tablespoons orange juice

1 tablespoon olive oil

1/8 teaspoon sugar

1/2 pound raw baby scallops

1 red or yellow bell pepper, seeded and cut into thin strips

1/4 cup chopped fresh basil

1 tablespoon grated orange peel

Lettuce leaves (optional)

Drain calamari salad; reserve dressing. Combine reserved dressing, hot sauce, juice, oil and sugar in medium skillet. Add scallops and bell pepper. Bring to a boil over medium-high heat.

Reduce heat to low. Cook, covered, 3 to 5 minutes or until scallops are opaque and bell pepper is crisp-tender. Cool slightly.

Combine calamari salad, scallop mixture, basil and orange peel in large bowl; toss to coat evenly. Cover; refrigerate 1 hour, stirring occasionally. Serve on lettuce-lined plates, if desired.

Note: Prepared calamari salad can be found in seafood section of most supermarkets or seafood markets.

SHRIMP PASTA SALAD

Serves 2

1/2 pound fusilli or penne pasta

1 cup sliced asparagus (1-inch pieces)

1/2 cup sliced carrots

3/4 pound shrimp, peeled and deveined

2 teaspoons balsamic vinegar

1 tablespoon Dijon mustard

2 teaspoons olive oil

1/4 cup fresh basil, chopped

Salt and freshly ground black pepper

Bring a large saucepan with 3 to 4 quarts water to a boil. Add pasta and cook according to package instructions. Add asparagus, carrots and shrimp during last 2 minutes. Drain.

Whisk vinegar and mustard together in a large salad bowl until smooth. Add oil and whisk. Add salt and pepper to taste. Add pasta, vegetables, shrimp and basil; toss well. Taste and add more seasoning if needed.

SMOOTH AS SILK FUDGE

 

1/4 cup butter

3 oz unsweetened chocolate

1 pound confectioner's sugar (powdered)

1/3 dry milk

1/2 cup light corn syrup

1 Tbsp water

1 tsp vanilla extract (or your favorite extract...mint and orange are nice)

1/2 cup chopped nuts (optional)

Butter an 8" square pan Sift together powdered sugar and powdered milk In a

double boiler, over boiling water, melt together butter and chocolate, then stir in corn syrup, water and vanilla. Blend in dry ingredients, 1/2 at a time until smooth and well blended. Remove from heat. Add nuts if you're using them, and pour into pan. Cool and cut into squares.

Note: For easy Blonde fudge, simply omit the chocolate.

SNACKS AND LUNCHES

*Mini pizzas: Slice bagels or English muffins in half. Spread pizza sauce

and desired toppings on top of each half (pepperoni, ham and pineapple,

mushrooms...) and sprinkle with mozza cheese. Bake until cheese is bubbly.

Cool, wrap individually and freeze. Pop one or two in the lunchbox in the

morning and it will be thawed by lunch. Easiest if you make a whole bunch

at a time, assembly line style!

*Crackers and ?: Fill a baggie with favorite crackers. In a separate

container (so crackers don't go soggy) include peanut butter, cheese wiz,

slices of cheese, tuna salad and/or lunchmeat. For the cheese wiz or peanut

butter, use crackers that can be easily split in two, and can be used to

"dip" into either. Try to get your hands on some inexpensive, tiny little

plastic portion containers like they use at the deli for cream cheeses and

dips.

*Pizza Pops/pockets: I used to like it when mom cooked a pizza pocket in

the morning (in the microwave), let it cool slightly and wrapped it in foil.

By lunchtime it was cold but cooked. I recall seeing recipes for home-made

pizza pockets on here once and I'm sure that could work too.

*Celery with peanut butter and raisins or with Cheese Wiz makes a good

snack; another idea is to wash and cut up a bucket of veggies (broccoli,

cauliflower, carrots, cucumber, celery....) and throw a handful in the lunch

along with some ranch salad dressing for dip. Peeled hard boiled eggs are

also good.

*Burritos: make an extra large batch of burritos for supper one night. (The

kind with ground beef cooked in the "El Paso" taco seasoning packets - You

can do this with ground beef but it is also good with ground chicken or

diced white chicken meat). With the leftovers, wrap a bunch of burritos

using meat, cheese, salsa and/or refried beans. (Don't use lettuce or fresh

tomatoes or they go soggy). Wrap individually and put in a big bag in the

freezer. Pull one or two out at a time and use for lunches - they are good

even cold. We used to make a triple recipe so that there would be enough

for a dozen or so burritos left in the freezer at a time.

*Homemade trail mix makes a good snack: Try things like peanuts, cheerios,

fruit loops, shreddies, raisins, dried cranberries, mini chocolate chips or

smarties.

*Try pita bread for a change: Cut in half, spread a bit of mayo inside, and

stuff the pocket with grated cheese, diced lunchmeat, shredded lettuce and

tomatoes. Or, a sandwich made on a croissant or bagel instead of bread?

SOUTH SEAS SHRIMP AND MANGO

Serves 4

1 pound raw jumbo shrimp

3 tablespoons Dijon mustard

2 tablespoons olive oil

2 tablespoons fresh orange juice

1 tablespoon hot cayenne pepper sauce

1 teaspoon grated orange peel

1 large ripe mango, peeled, cut into 1-inch pieces

4 green onions, cut into 1 1/2-inch pieces

Place shrimp in large resealable plastic food-storage bag.

Combine mustard, oil, juice, hot sauce and orange peel in small bowl; pour over shrimp. Seal bag; marinate in refrigerator 20 minutes.

Alternately thread shrimp, mango, bell pepper and onions onto four 10-inch metal skewers. Place skewers on oiled grid. Grill over high heat 7 minutes or until shrimp are opaque, turning and basting once with mustard mixture. (Discard remaining marinade.)

SPANISH LASAGNA

 

6 Pieces Lasagna, uncooked

2 tsp Vegetable oil

2 Red bell peppers -- diced

3 Garlic cloves -- minced

28 oz Canned crushed tomatoes

1/2 tsp Salt

10 oz Frozen peas -- thawed

1 pinch Saffron

Grated zest of 2 oranges*

3 cups Grated mozzarella cheese -(part-skim), divided

 

Cook lasagna according to package directions; drain.

 

Preheat oven to 350 degrees F. Warm the oil in a large, non-stick skillet over medium heat. Add peppers and garlic. Sauté until peppers are very soft. Add tomatoes, saffron, orange zest and salt. Remove from heat and set aside 1 cup of tomato mixture.

 

Spread a little of the tomato mixture in the bottom of a 9 x 13 x 2-inch baking dish. Cover with four pieces of lasagna (three lengthwise, one widthwise) and then continue by adding cheese, peas, tomatoes and lasagna.

Top with reserved tomatoes and cheese. Bake uncovered until browned on top and bubbly, about 40 minutes. Yield: 10 servings.

 

*The "zest" of an orange is the outermost part of the peel. Do NOT use the white part of the peel (the "pith").

 

SPICED CRABAPPLES

Syrup:

2 c. vinegar

2 c. sugar

Stick cinnamon

1 c. water

1 tsp. whole cloves

Red food coloring if desired

3 lbs. Crabapples

Wash crabapples and prick skin with fork. Cook in syrup until nearly tender. Bring all to a boil. Pack in hot sterilized jars and seal.

 

SWEET AND SOUR MEATBALLS

1 10-oz. can pineapple chunks

3 tablespoons vinegar

2 tablespoons soy sauce

1/2 cup packed brown sugar

3 tablespoons cornstarch

40 meatballs, frozen or thawed(if about the 1-inch size)

Green pepper, cut in slices

Hot cooked rice

Drain pineapple, reserving juice. Set pineapple aside. Add enough water to make 1-1/4 cup; pour into a large skillet. Add vinegar, soy sauce, brown sugar and cornstarch; stir until smooth. Cook over medium heat until thick, stirring constantly. Add pineapple, frozen meatballs and green pepper. Simmered uncovered for about 20 minutes or until heated through. Serve over rice.

THE BEST CAKE

1/2 cup egg substitute

2 cups granulated sugar

2 cups flour

2 teaspoons baking soda

1- 20oz can crushed pineapple, juice and all (about 2-1/2 cups)

1 tsp. vanilla extract

1 cup chopped nuts, if desired

Frosting

1-8oz pkg fat free cream cheese, softened

1-1/2 cups confectioners sugar

1/4 tsp. vanilla extract

Heat oven to 350. Spray 9x13 pan with vegetable oil cooking spray.

Beat the egg substitute and granulated sugar together with an electric mixer. Mix the flour and baking soda; beat into the egg mixture. Add the pineapple with juice and continue to mix until blended. Stir in the vanilla and nuts if desired. Pour and scrape the batter into the prepared pan. Bake for 40 minutes.

Meantime, mix the frosting ingredients: stir the cream cheese with a wire whisk, not a mixer (it gets too thin). Gradually beat in the sugar then stir in vanilla.

Cook the cake about 10 minutes and frost. If frosting is thin, pour on the cake anyway; it is ok. Hot cake takes care of that.

 

 

TURKEY VEGETABLE ALFREDO

1 can (11.5 oz.) "Healthy" cream of chicken soup

1 can (10.5 oz.) "Healthy" cream of mushroom soup

1/2 cup evaporated skim milk

1 1/2 cups cooked turkey breast, skinned and cut into strips

1 can (8 1/4 oz.) sliced carrots, drained

1 cup cooked broccoli flowerets

1 jar (4 oz.) whole mushrooms, drained

4 Tbsp freshly grated Parmesan cheese

6 oz. cooked pasta (your choice) or Lo Mein noodles

Mix undiluted soups with milk in saucepan until smooth. Simmer (low heat) until serving temperature, stirring constantly. Add vegetables and cheese, stirring gently. Serve over hot cooked pasta or noodles. Sprinkle with additional cheese if desired. (serves 4)

TWO MINUTE CALAMARI

SICILIAN LIFEGUARD-STYLE

Serves 4

For tomato sauce:

1/4 cup extra-virgin olive oil

1 Spanish onion, finely diced

4 garlic cloves, peeled and thinly sliced

3 tablespoons chopped fresh thyme OR 1 tablespoon dried

1/2 medium carrot, finely shredded

2 (28-ounce) cans peeled whole tomatoes

Kosher salt to taste

For calamari:

Kosher salt

1 cup couscous

1/4 cup extra-virgin olive oil

2 tablespoons pine nuts

2 tablespoons currants

1 tablespoon red pepper flakes

1/4 cup caperberries (available at gourmet markets)

2 cups basic tomato sauce (see above)

1 1/2 pounds cleaned calamari tubes, cut into 1/4-inch rounds, tentacles halved

Freshly ground black pepper to taste

3 scallions, thinly sliced

To make sauce: In a 3-quart saucepan, heat olive oil over medium heat. Add onion and garlic and cook until soft and light golden brown, 8-10 minutes. Add thyme and carrot and cook 5 minutes more, or until carrot is quite soft. With hands, crush tomatoes and add them with their juices. Bring to a boil, stirring often; then lower heat and simmer 30 minutes, or until sauce is as thick as hot cereal. Add salt to taste. This sauce holds for 1 week in refrigerator or up to 6 months in freezer. Makes 4 cups. For calamari recipe, you will need only 2 cups sauce.

To make calamari: Bring 3 quarts water to a boil and add 1 tablespoon salt. Set up an ice bath nearby. Cook couscous in boiling water for 2 minutes, then drain and immediately plunge into ice bath. Once cooled, remove and set aside to dry on a plate.

In a 12- to 14-inch sauté pan, heat oil until just smoking. Add pine nuts, currants and pepper flakes, and sauté until nuts are just golden brown, about 2 minutes. Add caperberries, tomato sauce and couscous; bring to a boil. Add calamari, stir to mix and simmer 2-3 minutes, or until calamari is just cooked and completely opaque. Season with salt and pepper, pour into a large warm bowl, sprinkle with scallions and serve immediately.

VEGETABLE MEDLEY QUICHE

Makes 6 servings

Nonstick cooking spray

2 cups frozen diced potatoes with onions and peppers, thawed

1 can (10-3/4 ounces) reduced-fat condensed cream of mushroom soup, divided

1 (16-ounce) package frozen mixed vegetables (such as zucchini, carrots and

beans), thawed and drained

1 cup cholesterol-free egg substitute or 4 eggs

1/2 cup grated Parmesan cheese, divided

1/4 cup fat-free (skim) milk

1/4 teaspoon dried dill weed

1/4 teaspoon dried thyme leaves

1/4 teaspoon dried oregano leaves

Dash salt and pepper

Preheat oven to 400°F. Spray 9-inch pie plate with nonstick cooking spray;

press potatoes onto bottom and side of pan to form crust. Spray potatoes

lightly with nonstick cooking spray. Bake 15 minutes. Combine half of soup,

mixed vegetables, egg substitute and half of cheese in small bowl; mix well.

Pour egg mixture into potato shell; sprinkle with remaining cheese. Reduce

oven to 375°F. Bake 35 to 40 minutes or until set.

Combine remaining soup, milk and seasonings in small saucepan; mix well.

Simmer over low heat 5 minutes or until heated through. Serve sauce with

quiche.

VIOLET JAM

1 1/2 cups wild violet blossoms

1 1/2 cups water, divided

Juice of 1 medium lime

2 1/3 cups sugar

1 pkg. (1-3/4 ounces) powdered pectin

Rinse violet blossoms well and place in a blender. Add 3/4 cups water and lime juice, blend well. Gradually add sugar, blending until a smooth paste is formed. In a saucepan, combine pectin and remaining water; bring to a boil and boil for 1 minute. Add to blender and blend for 1 minute. Quickly pour into prepared jars or glasses and seal.

 

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