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).




































































1 cup unsalted butter

1/2 cup grated Parmesan cheese

1/2 cup grated Romano cheese

1/2 cup heavy cream

black pepper to taste

1/2 teaspoon dry basil leaves

4 cloves garlic chopped fine.

In a double boiler melt butter, add basil leaves and garlic. Add cheese and melt while stirring stir in heavy cream and serve at once on fettuccine noodles or chicken.


1 box Duncan Hines chewy fudge brownie mix (19.8 oz)

3 Tbsp vegetable oil

1 cup Eagle Brand condensed milk

14 oz. pkg. miniature Almond Joy bars, coarsely chopped

1/2 cup toasted almonds

Prepare mix according to brownie package directions, except only use 3 Tbsp. of vegetable oil. Pour into a greased 9x13" pan. Pour and spread 1 cup of condensed milk. Sprinkle with chopped candy bars and toasted almonds. Bake at 350 for 35-38 minutes. Let cool completely before cutting into 2 dozen bars.



1/4 tsp. cinnamon

2 cup apple juice

1/2 cup flour

1 tsp. salt

1 broiler fryer (cut into frying parts)

1 large red apple (cored and cut into 8ths)

2/3 cup vegetable oil (divided)

1/2 tsp. black pepper

1/4 tsp. paprika

2 Tbsp. honey


Mix cinnamon with apple juice in a large bowl; add chicken, cover and marinate in the refrigerator for 30 minutes. Sauté apple slices in 1/3 cup of oil in a large skillet (approximately 5 minutes over medium heat). Remove chicken from marinade and drain. Reserve liquid. In a plastic bag, place flour, salt, pepper and paprika; shake and mix well. Add chicken (a few pieces at a time). Shake to coat well.

Add remaining oil to skillet and cook chicken approximately 10 minutes over

medium-to-high heat, or until brown on all sides. Drain and discard oil. Add reserved marinade and honey to skillet. Reduce heat, basting occasionally, about 35-40 minutes. Decorate with apple slices.


1/4 cup butter

1 cup sugar

1 egg

1 tsp salt

1 tsp cinnamon

1 tsp nutmeg

1 tsp baking soda

1 cup flour

2 Tbsp hot water

1 tsp vanilla

3 cups Granny Smith apples, peeled and finely chopped

1/2 cup chopped pecans

Cream butter with sugar. Add egg, blending well. Stir together dry ingredients and add to butter mixture. Mix in water and vanilla. Fold in apples and pecans. Pour the cake batter into a greased and floured square or 9 inch round pan. Bake at 350 for 45 minutes, or until firm in the middle. Serve with whipped cream and rum butter sauce.


1/2 cup brown sugar

1/2 cup white sugar

1/4 cup butter

1/2 cup whipping cream

1 Tbsp dark rum

Stir together all ingredients except rum in a small saucepan. Bring to a boil. Boil 1 minute. Remove from heat and stir in rum.

Posted by Cheryl from Cheryl's Recipe Box http://www.linkline.com/personal/gingen/ Another Great Recipe Site




2 Pie Crust -- (2 crust pie)

2 tablespoons Equal Measure -- or 20 pkts Equal

1/4 cup Flour

1/4 teaspoon Nutmeg

1/2 teaspoon Cinnamon

1 dash Salt

6 cups Granny Smith Apples - pared and thinly sliced

1 tablespoon Margarine

Preheat oven to 425 degrees F. In a mixing bowl combine Equal MeasureT,

flour, nutmeg, cinnamon and salt. Add dry mixture to apples; toss gently to coat fruit. Fill a pastry-line 9-inch pie plate with apple mixture; dot with margarine. Cover with top crust that has slits cut in it; seal and flute edge. Bake 15 minutes at 425 degrees F; reduce heat to 350 degrees F and bake an additional 30 minutes.








1 2-pound boneless, skinless turkey breast (2 -3 pounds)

1/3 pound Swiss cheese

4 asparagus spears (4-6)

1 1/2 teaspoons lemon pepper

1 teaspoon olive oil

Cut cheese into approximately 1/2" square cubes and chop asparagus into

1/2" pieces. Set aside.

Place turkey on cutting surface and slice through breast with knife parallel to cutting board. Leave the last inch intact and open breast up like a book. Cover turkey with plastic wrap and pound to an even thickness with meat mallet. Sprinkle 1 teaspoon of lemon pepper onto both sides of turkey breast.

Combine cheese and asparagus and place on one side of turkey. Fold other

side over and secure with toothpicks. Spread vegetable oil over top and sides of breast to prevent drying out. Sprinkle remaining lemon pepper on top.

Place stuffed breast on greased baking dish and cover with lid or foil. Bake 325 degrees F. or approx. 1 hour or until meat juices are no longer pink. Remove from oven and let sit for 5 minutes before slicing. Yield: 8 servings.


This soup gets much of its flavor from the frugal use of the asparagus

and leek trimmings. This recipe is adapted from "Damon Lee Fowler's New

Southern Kitchen," Simon & Schuster, 2002


1 lb (450 g) asparagus

2 - 3 medium leeks

1 medium onion, sliced

6 cups (1.5 L) chicken stock

2 Tbsp (30 ml) butter

Salt and white pepper to taste

A grating of fresh nutmeg

Chopped chives for garnish

Trim the tough ends from the asparagus and the tough green parts of the leeks and reserve the trimmings. Chop the trimmings coarsely and combine them with the onion and stock in a large saucepan. Bring to a boil and simmer for 45 minutes to 1 hour. Remove from the heat, strain the broth, and discard the trimmings. Meanwhile, slice the leeks thinly and cut the asparagus into 1-inch (3 cm) pieces. Wash thoroughly. Heat the butter in a skillet over moderate heat and sauté the leeks for 5 minutes, stirring frequently. Add the asparagus and

sauté 2 more minutes. Transfer the asparagus and leeks to the stock and season with salt, pepper, and nutmeg. Simmer until the vegetables are tender, about 5 minutes. Remove 1 cup (250 ml) of the vegetables with a slotted spoon and set aside. Puree the remaining soup in batches in an electric blender or food processor. Add the reserved vegetables and bring to a simmer. Serve garnished with chopped chives. Serves 4 to 6. Bon appetit from the Chef at World Wide Recipes


1 4 pound smoked boneless ham

2 cups apple juice or apple cider

1 stick cinnamon (2 inches)

1/2 cup sliced celery

1 tablespoon butter or margarine

1 cup chopped apple

1/4 cup coarsely chopped walnuts

2 tablespoons raisins

1 tablespoon brown sugar

4 teaspoons cornstarch

1 tablespoon water

Place ham on rack in shallow roasting pan. Bake in a 325 degree F. oven

for about 1-1 1/2 hours or until meat thermometer registers 140 degree F.

In a small saucepan combine apple juice and cinnamon; bring to boiling.

Reduce heat and simmer 15 minutes. Remove cinnamon. In a skillet cook

celery in butter until tender but not brown. Stir in apple juice, chopped apple, walnuts, raisins and brown sugar; cook over medium heat for 3-5 minutes.

Combine cornstarch and water; stir into the apple mixture. Cook and stir

about 2 minutes or until thickened and bubbly. Serve with ham. serves 16


The first recipe for brownies in print was in the 1906 edition Fanny Farmer's "The Boston Cooking-School Cook Book," but they didn't become really popular until the 1930s. According to a 1979 Betty Crocker's cookbook, the original brownies were made by a housewife in Bangor, Maine when the chocolate cake she baked refused to rise. Rather than throw it out, she cut it into bars and it was a hit. This recipe has been adapted from "Betty Crocker's Baking Classics" (1979):

3 oz (80 g) semi-sweet chocolate, melted

1 egg

1 cup (250 ml) brown sugar

1 cup (250 ml) chopped walnuts

3/4 cups (180 ml) all-purpose flour

4 Tbsp (60 ml) soft butter

1/4 tsp (1 ml) salt

Combine all ingredients in a bowl and mix to combine thoroughly. Spread evenly in a buttered 8-inch (20 cm) square baking pan and bake in a preheated 350F (180C) oven for 25 minutes. Cool before cutting into 2-inch (5 cm) squares. Serves 6 to 8. Bon appetit from the Chef at World Wide Recipes


(ala Rhonda)

1/2 lb ground beef

3 cloves garlic, minced

3 portobello mushrooms, chopped into 1/2 inch pieces

1/2 red bell pepper, chopped

1/2 large yellow onion, chopped

2 zucchini, chopped into 1/2 inch chunks

3 plum tomatoes, chopped

4 - 5 cups water

1 cup red wine (or to taste)

1 cup chicken, pork or beef gravy (optional)

dried noodles (egg noodles, fettuccini, or other flat noodles)

salt and pepper to taste

Parmesan cheese

Brown beef, sprinkled with salt and pepper, over medium heat. Add a few

tablespoons wine if the beef sticks to the pot, but allow the wine to evaporate. Add garlic and mushrooms stirring until the mushrooms begin to soften. Add peppers, onions, zucchini and tomatoes. Add salt and pepper to taste. Stir to combine all ingredients. Cover and cook over medium heat until the vegetables give up their juices and begin to boil. Add gravy and water. Bring to a boil. Add dried noodles. (add additional water, if needed) Allow noodles to boil until cooked. Taste for salt and pepper. Add additional wine for flavor and cook another 5 minutes. Serve in a bowl with parmesan cheese.

Alterations could include: broth for gravy or water or both, additions of other vegetables, and it occurred to me that adding something like a small amount of white beans would also be nice.


1 Tbsp paprika

1 1/2 tsp salt

1 tsp onion powder

1 tsp garlic powder

1 tsp cayenne pepper

1/2 tsp white pepper

1/2 tsp black pepper

1 1/2 tsp dry mustard

1/2 tsp dry thyme leaves

1/2 tsp dry oregano leaves

2 boneless, skinless chicken breasts

1 package puff pastry

1/2 green pepper, julienned

1/2 yellow onion, julienned

1/2 cup mushrooms, thinly sliced

Heat oven to 350°F. In a small bowl combine all of the spices. Mix well and rub seasoning on chicken breasts. Set aside.

Heat a nonstick skillet on high heat for about 10 minutes. Place chicken in the skillet. (This will be extremely smoky.) Cook 3 to 4 minutes on each side. Remove from pan and set aside.

Separate the two puff pastry sheets from the box and cut 1 sheet in half. Center each chicken breast on a piece of pastry.

Top each breast with half the julienned vegetables. Fold over pastry and seal edges. Place pastries on a cookie sheet and bake for 30-35 minutes or until puff pastry is golden brown. Cool before wrapping. Best baked the day of tailgating party. Serves 2. http://www.thatsmyhome.com


2 bunches fresh broccoli

3/4 cup raisins

3/4 cup pecans

1/2 cup chopped onion

Combine ingredients. (This may be done a day in advance. Cover and refrigerate.)


1 1/2 cups mayonnaise

3/4 cup sugar

3 tablespoons cider vinegar

12 slices bacon, fried and crumbled

Combine mayonnaise, sugar and vinegar. When ready to serve salad, add dressing and the bacon. Mix gently. http://www.thatsmyhome.com


These mushrooms are known for their meaty texture and, although I am broiling them, they are even better grilled.

1/8 cup balsamic vinegar

1 teaspoon dried tarragon

1 teaspoon minced garlic

1 teaspoon Creole Seasoning

1/4 teaspoon hot sauce

1/2 cup olive oil

4 Portobello mushrooms caps

1 cup water

1 tablespoon Dijon mustard

1/4 teaspoon salt

Assorted salad greens for 4 side salads


Preheat oven broiler.

In a bowl, combine balsamic vinegar, tarragon, garlic, and Creole seasoning and hot sauce and whip together.

Slowly add 1/4 cup olive oil until completely incorporated. Add mushrooms and marinate for 30 minutes at room temperature.

Place marinade and mushrooms bottom side up in a baking dish and broil in oven for five minutes. Flip mushrooms and broil for an additional 2 minutes.

Remove mushrooms from oven, place on a plate and keep warm. Pour water into hot baking dish, scrape juices from bottom, pour reserved liquid in a bowl and allow to cool slightly.

Into reserved liquid whip in mustard and salt. Then slowly whip in remaining olive oil and chill.

Slice broiled mushroom caps and place on plates that have been lined with assorted greens and top with dressing. Yields 4 side salads


Cajun Culinary Guru, Chef Paul Prudhomme, first introduced the world to Louisiana cooking with his Blackened Redfish, bronzing is an extension of the blackening process. The food is not as charred and a little more delicate in flavor. Chefs across Louisiana owe a tremendous amount of gratitude to this Master of Cajun Cooking.


2 - 8oz. Catfish fillets

Seasoning Mix:

3/4 teaspoon salt

1/2 teaspoon dried sweet basil leaves

1/2 teaspoon dried oregano leaves

1/2 teaspoon garlic powder

1/4 teaspoon dried thyme leaves

1/4 teaspoon black pepper

1/4 teaspoon onion powder

1/4 teaspoon paprika

1/8 teaspoon cayenne pepper

1/8 teaspoon white pepper

2 tablespoons melted butter

1 tablespoon lemon juice


Combine salt and spices together in a bowl and mix well. Place catfish in a bowl and sprinkle seasoning mixture over fillets.

Pour melted butter and lemon juice over fillets and stir until fillets are completely coated with seasoning mixture.

Preheat a medium skillet over medium heat for 5 minutes. Place catfish fillets, curved side down in the skillet, and cook for 2 minutes. Turn the fish and cook for an additional 1-minute. Then flip again and cook 1 more minute or until cooked.*

Yields 2 servings.

*When you are able to pierce the thickest part of the fillet easily, the fish is cooked.

*Be extremely careful when flipping fish to avoid burning yourself. You should have your stove vent on during the cooking process to avoid filling your kitchen with smoke.


vegetable oil spray

4 large potatoes, peeled and sliced 1/4-inch thick

1 large can cooked, chunked chicken

2 large onions, sliced thin

seasoned salt OR salt and pepper to taste

1 stick margarine, melted

1 can cream of celery soup

Spray a deep casserole dish with vegetable oil spray. Layer the potatoes,

chicken and onions in the prepared dish. Season to taste with seasoned salt.

Pour melted margarine over top. Spread undiluted soup over the top. Cover

with lid or aluminum foil and bake at 400* for 35 to 45 minutes or until it is

fork-tender. Makes 4 to 6 servings.


2 chickens, each cut into 10 pieces

1/4 cup honey

2 tbs. Worcestershire sauce

4 tsp. paprika

2 tsp. each: curry powder, chili powder, salt, black pepper

1 tsp. red pepper


1 jar (7 oz) roasted red peppers, drained

1/4 cup olive oil

2 tbs. balsamic vinegar

1 tsp. salt

1/2 tsp. hot pepper sauce

Place chicken on baking sheet. Stir together honey and Worcestershire sauce

in a bowl, brush all over the chicken. In another bowl mix together paprika,

curry powder, chili powder, salt, black pepper and red pepper. Sprinkle

spice mixture over all sides of the chicken. Cover the chicken tightly with

plastic wrap, refrigerate 2 hrs. Heat oven to 450 degrees. Arrange chicken

in 2 large roasting pans. Roast 35 min. until well browned. Prepare the

sauce: Combine roasted red peppers, olive oil, vinegar, salt and hot pepper

sauce in blender. Puree. Arrange chicken on serving platter. Pour sauce into

bowl and serve on the side. Makes 12 servings.


1 (6oz.) Graham Cracker Crust

2 Cups miniature marshmallows

1 - 3oz. package flavored jell-o (any flavor, your choice)

1 cup boiling water

1 pt. vanilla ice cream, slightly thawed

Dissolve jell-o in boiling water. Add ice cream, stirring until melted. Chill until slightly thickened. Fold in Marshmallows. Pour into crust and chill until firm.

For Chocolate Cherry Pie...use cherry jell-o and substitute 1 pt. chocolate ice cream instead of vanilla.



Serving Size: 3 - 4

Notes: This salad has some extra zing. Its light, yet filling.

5 - 3 oz Seasoned, Crispy Prepared Chicken Patties (fried golden)

1 16 oz Package Green Salad Mix (iceberg/ romaine mix)

3 Medium Size Roma Tomatoes (diced)

1 14.5 oz Can Black Bean (drained)

1 14.5 oz Can Yellow Corn (drained)

3/4 cup Diced Red Bell Pepper

1/2 cup Diced Yellow Onion

1/3 cup Lemon Juice (fresh)

Crushed Black Pepper (to taste)

1 12 oz Package Bacon (diced and fried crisp, set aside to drain)

3 or 4 Hard Boiled Eggs (diced)

8 oz Monterey Jack/Cheddar Cheese Finely Grated

1 cup Pico De Gallo

Chopped Green Onions for Garnish (to taste)

Avocado Ranch Dressing (served on side)

1 cup Prepared Guacamole

1 1/2 cup Bottled Ranch Dressing

Mix together well and place in a covered plastic container and refrigerate, unused portion will stay fresh for several days.

Mix black beans, corn, red bell pepper, diced yellow onion, and lemon juice with crushed black pepper in bowl and refrigerate for several hours. This will let the flavors develop. Boil eggs, drain and cool eggs. Fry diced bacon until crisp. Drain bacon and cool eggs. Fry seasoned chicken patties until crisp, set aside and drain. Cut chicken patties 3/4" wide x 2 1/2" long strips.

The ingredients should make 3 - 4 salads, divide accordingly.

On large serving plate place lettuce. On top of lettuce in a strip fashion the length of the lettuce serving, place in order the remainder of these ingredients:

Left to Right.

1/4 - 1/3 Cup Shredded Monterey Jack/ Colby Cheese

1/3 Cup Pico De Gallo

Diced Chicken Patties Strips

1/2 Cup Corn, Black Bean relish mixture

1 Chopped Boiled Egg

1/4 Cup Crisp Diced Bacon

Top with diced Green Onions (to taste)

Serve Avocado Ranch dressing along side of salad. A tall refreshing beverage and crisp tortilla chips make this a lunch to remember.

Pico De Gallo

1 Medium Sweet Onion (chopped)

3 Medium Tomatoes (chopped)

2 - 4 Jalapeno Peppers (remove seeds and stem, chop finely)

3 Tbs. Chopped Fresh Cilantro ( to taste)

2 Tbs. Fresh Lemon Juice

Season with salt and pepper (to taste)

Mix all ingredients together and refrigerate. Should be used same day.



1 3/4 cups plus 3 Tbsp. flour, separated

1 3/4 cups quick cooking oats

1 cup packed brown sugar

1/2 tsp. baking soda

1/4 tsp. salt

1/2 cup applesauce or prune puree

1/4 cup vegetable oil

1 cup semisweet chocolate pieces

3/4 cup fat free caramel ice cream topping

Preheat oven to 350 degrees. Coat 13x9" pan with cooking spray. Combine 1

3/4 cup flour, oats, brown sugar, baking soda and salt. Add applesauce and

oil; stir with fork or fingertips until evenly moist and crumbly. Reserve 1 cup

for topping. Press remaining mixture evenly into bottom of pan. Bake 15 minutes. Cool 10 minutes. Sprinkle with chocolate pieces. Stir remaining flour into caramel topping. Drizzle over chocolate. Sprinkle with reserved crumbs. Bake 15 minutes or until edges are golden. Makes 36 bars



If you're a fan of sweet and spicy dishes like I am, this recipe is for you. If you like dishes on the spicier side, you can add more horseradish and hot sauce.

3 cups cooking oil

3 teaspoons Cajun Seasoning

1-1/4 cups flour

2 eggs

1/2 cup milk

1 cup shredded coconut

1 pound 21/25 count shrimp, peeled and de-veined*

Orange Marmalade Dipping Sauce:

1/2 cup orange marmalade

1 tablespoon horseradish

2 teaspoons Dijon mustard

2 teaspoons lemon juice

1/4 teaspoon hot sauce

1/4 teaspoon salt

Heat cooking oil to 325 F.

In a bowl stir together 1 cup of flour with 1 teaspoon Creole Seasoning and set aside. In another bowl place eggs, milk and 1 teaspoon Creole Seasoning and whip together.

In another bowl stir together remaining 1\4 cup flour and shredded coconut.

Place shrimp in another bowl and season with remaining teaspoon of Creole Seasoning.

Dip individual shrimp first in flour, then in milk-egg wash, then roll in coconut-flour mixture until coated. Repeat each step until all shrimp are battered.

Drop shrimp into cooking oil and fry until golden brown and floating.

Serve with Orange Marmalade Dipping Sauce.

Orange Marmalade Dipping Sauce:

Combine all ingredients in a bowl and mix until thoroughly blended.

Yields approx. 2 dozen shrimp. * 21/25 count denotes the number of shrimp per pound the larger the numbers the larger the shrimp.



1 (8-oz.) package cream cheese, softened

2 cups shredded Cheddar cheese

1 (12-oz.) can corned beef, drained and shredded

3/4 cup sweet pickle relish

3 Tbsp fresh lemon juice

2 tsp prepared horseradish

1 1/2 tsp prepared mustard

1/2 tsp Worcestershire sauce

1/2 tsp grated lemon peel

1 cup minced fresh parsley


Beat cream cheese and Cheddar cheese in a mixing bowl until blended. Stir in corned beef, pickle relish, lemon juice, horseradish, prepared mustard, Worcestershire sauce and lemon peel.

Shape cream cheese mixture into a ball and wrap tightly in foil. Chill 30 minutes. Roll in parsley. Serve with assorted crackers and/or apple wedges.

Makes 12 to 15 servings. http://www.thatsmyhome.com


1 envelope unflavored gelatin

1/4 cup cold water

1/2 cup boiling water

1/2 cup mayonnaise or salad dressing

2 tablespoons finely chopped fresh chives or 2 teaspoons freeze-dried chives

2 tablespoons finely chopped fresh dill weed or 2 tsp dried whole dill weed.

1 tablespoon grated onion

1 tablespoon lemon juice

1 teaspoon salt

1/4 teaspoon paprika

Dash of hot sauce

2 cups fresh lump crabmeat, drained and flaked

1 cup whipping cream, whipped

Combine gelatin and 1/4 cup cold water in a large bowl. Add 1/2 cup boiling water, stirring until gelatin dissolves. Cool to room temperature. Add mayonnaise and next seven ingredients, stirring well. Chill until the consistency of unbeaten egg white. Fold in the crabmeat and whipped cream; then spoon into a lightly oiled 6-cup mold. Cover and refrigerate mousse until firm. Un-mold and serve with crackers or bread. Yield: about 6 cups.


1 envelope unflavored gelatin

3 tablespoons cold water

1/4 cup mayonnaise or salad dressing

2 tablespoons lime juice

2 tablespoons lemon juice

1 tablespoon chopped fresh or frozen chives

1 tablespoon chopped fresh parsley

1 tablespoon prepared mustard

1/4 teaspoon salt

1/4 teaspoon pepper

2 cups fresh lump crabmeat, drained

3/4 cup whipping cream, whipped

2 to 3 limes, thinly sliced

2 avocados, peeled and mashed

2 tablespoons lime juice

1 tablespoon chopped fresh or frozen chives

Sprinkle gelatin over cold water in a small saucepan; let stand one minute.

Cook over low heat, stirring until gelatin dissolves, about two minutes.

Combine gelatin mixture, mayonnaise, and next seven ingredients in a large

bowl. Fold in crabmeat and whipped cream; spoon into a lightly greased

4-cup (8 inch) ring mold. Cover and chill until set. Un-mold onto a serving

plate, and arrange lime slices around edge. Combine avocados and lime

juice; spoon into center of mousse, and sprinkle with one tablespoon chives.

Serve with crackers. Yield: 20 to 25 appetizer servings.


2-8 oz. packages of cream cheese

1 can of creamed soup (10 3/4 oz. shrimp, celery, mushroom)

1 cup finely chopped celery

1 cup finely chopped onion

1 cup mayonnaise

1 pound backfin crab meat

1/2 teaspoon curry

4 tablespoons of unflavored gelatin mixed with 1/2 cup water

Mix the 2 packages of cream cheese and the can of creamed soup together in a

saucepan over low heat until well blended. Then add the remaining ingredients

and mix together. Put in a greased mold and refrigerate until firm.

" This recipe is credited to Betty Lou Hamel of Onancock, VA and was the

Third Place Winner in the 1981 National Hard Crab Derby in Crisfield, MD.


2 1/2 cup flour

2 cup sugar

1 tsp baking powder

1/3 cup cocoa

1/4 tsp salt

2 eggs

1 cup oil

1 cup buttermilk

1 tsp vanilla

1 cup hot water

Sift dry ingredients into a large mixing bowl. add eggs, oil buttermilk and vanilla. Mix for 1 1/2 minutes. Add baking powder to hot water. Mix again. Pour into muffin tins, filling 2/3 full. Bake at 350 degrees for 20 minutes.


1/2 cup sugar

1/3 cup milk

2/3 cup butter flavored Crisco

1/4 tsp salt

1 Tbsp water

1 tsp vanilla

1/2 cup powdered sugar

Combine all the ingredients except the powdered sugar and beat for 5 minutes. Cut out a piece of cake from top and insert the filling. Push top back on.

Optional frosting:

1/4 cup butter

1/3 cup evaporated milk

1 cup sugar

1 tsp vanilla

1 Tbsp powdered cocoa

Melt butter first and add the rest of ingredients and stir. Boil 1 minutes; cool. Beat.



6 Chicken breasts halves (boneless,skinless,frozen)

1/2 cup Orange juice

1/2 cup Chicken broth

1/4 cup Honey

1 tablespoon Dry mustard

1 tablespoon Teryiaki sauce

1 cup Broccoli florets

1 cup Cauliflower florets

1 cup Carrot "pennies" (sliced)


Place frozen breasts in crock-pot. Mix juice, broth, honey, dry mustard and teryiaki sauce. Pour over chicken in crock. Cook on low for four hours. Add vegetables about one hour before serving. Place on TOP of chicken and do not stir. Cook the additional hour and serve over rice. Yield: 6 servings.

If using non-frozen chicken breasts, you should SUBTRACT at least one

hour from cooking time.



Serving Size: 4

1/3 cup honey

1/4 cup soy sauce

1 tablespoon rice wine vinegar

2 teaspoons cornstarch

2 teaspoons grated orange peel

1/4 teaspoon crushed red pepper flakes -- or to taste

1 tablespoon vegetable oil

4 garlic cloves -- minced

2 teaspoons minced fresh ginger

1 red bell pepper -- seeded and chopped

1 cup snow peas -- cut into 1-inch pieces

1 1/2 pounds shrimp -- peeled and de-veined

3 green onions -- cut into 1-inch pieces

6 cups cooked white rice - optional

In small bowl, whisk together honey, soy sauce, vinegar, cornstarch, orange peel and red pepper flakes until thoroughly mixed and cornstarch is dissolved.

Set aside.

Heat oil in wok or large, heavy skillet over medium-high heat.

Stir in garlic and ginger; stir-fry until fragrant, about 1 minute. Add bell pepper and snow peas, stir-fry 1 minute until crisp-tender. Add shrimp and green onions, stir-fry until shrimp just turns pink, about 1 minute.

Stir in reserved soy sauce mixture, cook and stir until sauce boils and thickens. Serve over cooked rice, if desired.

Serving Ideas: Serve over stir-fry noodles or plain white rice.

NOTES: The most time consuming part of this dish is assembling the ingredients, once that is done this dish is very simple

Heat this dish in a heavy pan on the stove, until gently bubbling


-serves 20

1 cup sugar

2 tablespoons flour

1/2 teaspoon salt

1 3/4 cups pineapple juice (use juice drained from pineapple)

2 eggs, beaten

1 tablespoon lemon juice

3 quarts water + 1 tbsp/ oil + 2 tsp. salt

1 package ( 16 oz. ) Acine de Pepe pasta ( # 44)

3 cans ( 11 oz. size ) Mandarin oranges (drained)

2 cans ( 20 oz. size ) drained pineapple chunks

1 can ( 20 oz. size ) crushed pineapple ( drained )

1 carton Cool Whip (8-9 oz. size)

Cherries (optional)

Combine sugar, flour, and 1/2 tsp salt. Gradually add pineapple juice; stir in eggs. Cook over medium heat, stirring until thickened. Add lemon juice. Cool to room temperature. Bring water and 2 tsp. salt to boil; add oil. Add pasta & boil until done (about 10 min.). Drain & rinse with cold water. Cool to room temperature. Mix egg mixture and pasta together thoroughly, but lightly. Refrigerate overnight in airtight container. Add remaining ingredients. Mix lightly, but thoroughly. Refrigerate until chilled. Serves about 20 people. (Keeps several days refrigerated.)


1 pound Italian Sausage -- hot or mild

2 tablespoons Olive Oil

1 large Onion -- chopped

3 cloves Garlic -- minced

5 cups Chicken Stock

28 ounces Tomatoes, canned -- chopped

10 ounces Spinach, frozen -- chopped

1 1/2 cups Carrots -- sliced

1 1/2 cups Green Beans, frozen -- cut

1 1/2 teaspoons Basil -- dried

1/2 teaspoon Marjoram -- dried

1/4 tablespoon Hot Pepper Flakes

19 ounces Garbanzo Beans

1 1/2 cups Peas, frozen

1 cup Pasta Shells -- small shells

4 tablespoons Parmesan Cheese -- freshly grated

Prick the skins of the sausages; place in a saucepan and cover with water. Bring to a boil, cover and let simmer for 15 minutes or until cooked. Drain; cut into slices. In a large saucepan or Dutch oven, heat oil and lightly brown the sausage slices. Add the onions and garlic; cook 2 - 3 minutes until softened. Add the chicken stock, chopped tomatoes including juice, frozen spinach, carrots, beans, basil, marjoram and red pepper flakes.

Bring to a boil, reduce heat and let simmer, covered, for 10 minutes or until vegetables are almost tender. Add the garbanzo beans including liquid, and the pasta and peas. Let simmer 5 - 7 minutes more or until pasta is al dente - tender but firm. Adjust seasoning with salt and pepper to taste. Thin soup with additional chicken stock (if you wish). Ladle soup into heated bowls and sprinkle with grated Parmesan cheese.

To freeze for later use: Do not continue cooking after pasta is added. Divide into smaller portions, place into containers, label and freeze for up to six months. To cook, thaw overnight in refrigerator, then boil 5 - 7 minutes over medium-low heat. Ladle soup into heated bowls and sprinkle with grated Parmesan cheese.



4 cups Flour

1 3/4 cups Vegetable Shortening

2 tablespoons Sugar

1 teaspoon Baking Powder

1 teaspoon Salt

1 Egg

1 teaspoon Vinegar

1/2 cup Cold Water

16 tablespoons Jam -- any flavor, divided

In a large bowl, cut flour and shortening together with pastry blender or two butter knives, until completely blended (mixture will resemble crumbs). Add sugar, baking powder, salt, egg, vinegar and cold water. Mix with hands until mixture forms a ball. Wrap in plastic wrap and refrigerate for 30 minutes. Divide dough into fourths, refrigerating the portions you are not working with yet.

Take first 1/4 of dough and roll out onto a floured surface. Cut into rectangles using a sharp knife. It is helpful to make a template the size you wish your pop tarts to be, from cardboard or heavy plastic, so they will be a uniform size. Spread on tbsp. jam on one half of the rectangles, leaving a half inch or so on the edges without jam. Cover with the other half of the rectangles. Crimp edges with a fork. Bake at 350 degrees F. for 12 - 15 minutes or until the pie dough is evenly browned and cooked through. Cool completely and place into zip baggies for storage until you are ready to eat them. Repeat with remaining dough and jam until it is all completed.

Variation: Glaze pop tarts with a simple glaze made from powdered sugar, milk and vanilla extract. Be sure to let glaze dry hard before placing pop tarts into storage baggies.

Pop-Tarts may be stored up to one week as you would store bread, or frozen

for up to 3 months before use.

Copyright: "(C)2000-2002, Kaylin White/Real Food for Real People"



1 cup Onions -- diced

1 cup Green Bell Peppers -- diced

1/2 pound Mushrooms

1/8 cup Butter or Margarine

1 can Cream of Mushroom soup, condensed

1 can Cream of Chicken soup, condensed

1 pound Cheddar Cheese -- shredded

2 cups Chicken, white meat -- cooked and diced

1 can Tomatoes -- with Green Chilies

1 clove Garlic -- minced

2 tablespoon Chili Powder

1 tablespoon Chicken Broth

12 large Corn Tortillas -- torn into quarters

In a large pan, sauté onion, bell pepper, and mushrooms in butter, Add soups, tomatoes & chilies, garlic, chili powder, and chicken broth. Line bottom of a 9x13 inch pan with pieces of tortillas. Spread half the chicken over the tortillas and top with half of the sauce, then half of the cheese. Cover with another layer of torn corn tortillas, and repeat the chicken, sauce and cheese layers. Bake at 350 degrees F for 30 minutes or until bubbly. www.realfood4realpeople.com

Kaylin's subscriber, Howard, related:

"Have you ever heard of the real King Ranch? It is in South Central Texas, and is over one million acres. I don't know the current status of the ranch, but for many years it was owned by King family. They originally made their fortune in the east Texas oil fields.

"They still find skeletons on the ranch (human ones). Back in the old days it was a well known fact that if you wanted to murder someone, you just took them out on the ranch property so far that they could never walk out and simply leave them to die. If anyone was missing, the last thing you would dream of doing would be to search on the ranch--it would be an impossible job.

"The King Ranch Chicken Casserole has been around for as long as I can remember (I am 76)-- much longer than computers (and by now, most cooks

also) It is a delicious recipe and was originally much longer and more

complicated as I remember- but I have eaten this one and it is surprisingly

delicious also. Regards, Howard"


2 cups all purpose flour

1 tsp. baking soda

3/4 cup reduced fat peanut butter

1/4 cup butter or margarine, room temp

3/4 cup dark brown sugar

1 egg

1/4 cup molasses

1 tsp. vanilla

1/2 cup sugar

Combine flour and baking soda. In bowl with mixer beat peanut butter, butter

and brown sugar until combined. Beat in egg, molasses, vanilla. Beat in reserved flour mixture. Using 1 rounded tbs. per cookie, roll dough into balls, place 2 inches apart on ungreased baking sheets. With fork press tops of cookies to flatten . Bake 10 min. until edges are set but centers are still soft. Sprinkle with sugar, cool on rack. Remove from pan. Makes 26 cookies.


2 lbs. potatoes

1 large sweet onion

2 tablespoons finely chopped parsley

2 cans chicken stock

2 tablespoons butter

Set rack in middle of oven and heat oven to 350º. Peel and slice potatoes and onion; thin is good. In a shallow casserole dish, make a layer of the potatoes and onions; sprinkle parsley, and grind some sea salt and black pepper on each layer. Repeat, finishing with a layer of potatoes. Pour on stock and dot with butter. Bake for 30 minutes at 350º, covered with aluminum foil. Remove foil.

Make sure potatoes are covered with stock; if not, gently push into stock. Bake 30 more minutes, or until potatoes are tender and top layer is golden brown.


1/2 cup Parmesan cheese

1/4 cup dry bread crumbs

1 teaspoon dried oregano

1 teaspoon parsley flakes

1/4 paprika

1/4 teaspoon salt

1/4 teaspoon pepper

6 skinless boneless chicken breast

Butter Flavored Cooking Spray

Preheat oven to 400 degrees.

Spray a large baking dish with non-stick cooking spray. In a shallow dish, mix cheese, bread crumbs, parsley, oregano, paprika and salt and pepper. Spray chicken with butter flavored spray, coat with crumb mixture. Place the coated chicken in the baking pan. Bake for 20 to 25 minutes or until cooked through.



2 3/4 cups flour, whole-grain wheat

1 teaspoon ground ginger

1 1/2 teaspoons ground allspice

1 teaspoon baking soda

1 1/2 cups sugar

1 tablespoon vegetable oil

3/4 cup applesauce

4 tablespoons molasses

extra sugar for rolling

Mix together the flour, ginger, allspice and baking soda; set aside. In a large bowl, cream together the oil and sugar. Stir in the applesauce and molasses. Add dry ingredients to the wet mixture and mix until just blended. If mixture is too dry, drizzle with a teaspoon of water.

Preheat the oven to 375 F degrees. Oil cookie sheets.

Roll a scant tablespoon of dough into a ball and roll the balls in sugar. Place the balls on the prepared cookie sheet, flatten slightly.

Bake for 6 to 8 minutes in the preheated oven for chewy cookies, 12 to 15

minutes for crisp cookies. Cool on wire racks. Makes 3 to 4 dozen.


1/2 small head cauliflower, cut in bit-sized florets

3 carrots, cut into thin strips

2 ribs celery, cut into 1-inch chunks

1 red pepper, seeded, cut into 2-inch strips

3-ounce jar green olives, drained

3/4 cup apple cider or distilled white vinegar

1/2 cup oil

2 Tbsp sugar

1 tsp salt

2 tsp dried oregano leaves

1/4 tsp pepper

1/4 tsp dried thyme leaves

Dash hot pepper flakes

Combine all ingredients in large skillet. Add 1/4 cup water. Heat to boiling, then simmer, covered, 2 minutes. Cool, chill for 24 hours. Drain and serve as antipasto. Makes 6 to 8 servings. http://www.thatsmyhome.com


4 ounces Green Chiles -- chopped

2 ounces Pimiento -- chopped, drained

3 cups White Rice -- cooked

2 Egg Substitute, liquid -- or 2 eggs

1/3 cup Milk, skim

1/2 teaspoon Cumin

1 dash Salt

1 dash Black Pepper -- freshly ground

1 cup Cheddar Cheese, low-fat -- shredded

Preheat the oven to 400 degrees. In a large mixing bowl, combine the chilies, pimentos, rice, eggs, milk, cumin, salt, pepper and 1/2 cup of the cheese. Spoon mixture evenly into muffin cups which have been sprayed with non-stick cooking spray, and sprinkle with remaining cheese. Bake for 12 to 15 minutes or until set. Carefully remove the quiches from the pan, arrange on a platter and serve.


2 cups graham cracker crumbs

1 1/3 cup mincemeat

1 15 oz. can Eagle Brand milk

Mix all ingredients together and pour into 9" x 9" pan sprayed with cooking

spray. Bake at 350 degrees for approximately 30 minutes. Cool and cut into



1 egg slightly beaten

1/2 cup soft bread crumbs

1 garlic clove, minced

1/2 tsp salt

1/2 tsp dried savory

1 lb. ground beef

1 Tbsp vegetable oil

1 can condensed French onion soup, undiluted

2/3 cup water

3 medium carrots, cut into chunks

2 medium potatoes ,cut into chunks

1 medium onion, cut into thin wedges

1 Tbsp minced fresh parsley

In a bowl, combine egg, bread crumbs, garlic, salt and savory. Crumble beef over mixture and mix well. Shape into balls.

In a large skillet, brown meatballs in oil over medium heat; drain. Stir in the soup, water, carrots, potatoes and onion. Bring to a boil. reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender. Sprinkle with parsley.

Posted by Barbie Jean http://www.thatsmyhome.com


Servings: 6

1 head leaf lettuce, spinach, butter lettuce or romaine

1 bunch green onions, sliced

1/2 cup canola or olive oil

1/2 cup sugar

1/4 cup red wine vinegar

1 tablespoon soy sauce

1/3 cup butter

1/8 cup sesame seeds

1/4 cup slivered almonds

1 package ramen noodles, crushed

Cut lettuce in to fork-sized pieces. Add to large bowl and toss in sliced onions.

Whisk together oil, sugar, red wine vinegar and soy sauce until well blended and slightly thickened.

In sauté pan, melt butter and stir in almonds, crushed ramen noodles and sesame seed. Sauté until slightly golden and noodles are still crisp. Add ramen mixture and dressing to salad and toss until coated.

Optional Additions: Chunked, cooked chicken breasts, 1 can mandarin




1/2 cup butter or margarine, melted

2 tsp Dijon mustard

1 tsp Worcestershire sauce

1/2 tsp salt

1 cup dry bread crumbs

1/2 cup grated Parmesan cheese

6 to 8 boneless, skinless chicken breast halves

In a shallow bowl, combine butter, mustard, Worcestershire sauce and salt.

In a plastic bag, combine crumbs and cheese. Dip chicken in butter mixture, then shake in crumbs. Place in an ungreased, 9 x 13-inch pan. Drizzle with remaining butter mixture. Bake at 350°F. for 40 to 45 minutes. Makes 6 to 8 servings.



3/4 cup (180 ml) butter at room temperature

1 1/2 cups (375 ml) grated extra-sharp Cheddar cheese

1/4 cup (60 ml) grated Parmesan cheese

1 1/2 cups (375 ml) all-purpose flour

1 tsp (5 ml) salt

Cayenne pepper to taste

1 cup (250 ml) finely chopped pecans

Combine the butter and cheeses in a food processor and process until smooth. Sift the flour, salt, and cayenne directly into the food processor and process until the mixture begins to form a ball. Add the pecans and pulse just until the pecans are mixed in. The mixture will be very soft. Divide the dough into three equal parts and place each on a piece of wax paper. Fold the paper over the mixture and roll into logs about 1 inch (3 cm) in diameter. Refrigerate until thoroughly chilled, about 1 hour. Roll the chilled dough into a more regular round shape if desired. Unwrap the logs immediately prior to baking and slice into rounds 1/4 inch (5 mm) thick. Place 1/2 inch (1 cm) apart on an ungreased baking sheet and bake in a preheated 350F (180C) oven until light golden brown, about 15 minutes. Cool on a wire rack and store in an airtight container. Makes about 48

biscuits. Bon appetit from the Chef at World Wide Recipes


per sandwich:

2-3 very thin slices of beef (Pat's King of Steaks uses rib-eye)

Salt and freshly ground pepper to taste

1-2 slices American cheese, or cheese of your choice

Toasted hoagie of French roll, or hot dog bun

Grilled onions

Grill the beef on a griddle or large skillet over moderate heat, turning it several times. While still on the griddle, season with salt and pepper and top with the sliced cheese. Transfer to the roll with a spatula and top with grilled onions.

Bon appetit from the Chef at World Wide Recipes




1 cup Flour

1/2 teaspoon Baking Powder

1/2 teaspoon Baking Soda

1 1/4 cups Rolled Oats

1 1/2 ounces Chocolate -- Candy Bar (or 2 oz)

1/2 cup Sugar

1/2 cup Brown Sugar

1/2 cup Nuts -- chopped (optional)

1/2 cup Chocolate Chips

Add later:

1/2 cup Butter or Margarine

1 Egg

1 teaspoon Vanilla

In a large bowl, combine the flour, baking powder and baking soda. Layer

ingredients in order given in a quart size canning jar. Mix oatmeal in a blender. Grate chocolate bar and mix into the oatmeal. It is helpful to tap jar lightly on a padded surface (towel on counter) as you layer ingredients to make all ingredients fit neatly. Use scissors to cut a 9 inch-diameter circle from fabric of your choice. Center fabric circle over lid and secure with a rubber band. Tie on a raffia or ribbon bow to cover the rubber band. Attach a card with the following directions:

Gourmet Cookies

Remove chocolate chips and nuts with a large spoon. Empty cookie mix into

large mixing bowl. Stir mix with large wooden spoon to evenly distribute

ingredients. Add 1/2 cup softened butter or margarine, 1 egg and 1 teaspoon

vanilla. Mix until completely blended. Mixture will be thick, so you may need to use a wooden spoon to finish mixing. Shape into walnut sized balls and place onto a greased cookie sheet 2 inches apart. Bake at 375 degrees F for 8 to 10 minutes until edges are lightly browned. Cool 5 minutes on cookie sheet and then place cookies on baking racks to finish cooling. Yield: 3 dozen

Source: "Favorite Recipes from Real Food for Real People, Vol. 2- Gift

Sized Mixes"

Copyright: "(c) 1999-2002, Kaylin White/Real Food for Real People" For

more free sample recipes, send an email to: free2@realfood4realpeople.com




by Todd Wilbur

This year the number one Cajun-style restaurant celebrates its 30th birthday with 1,620 stores worldwide. But Popeye's didn't start out with the name that most people associate with a certain spinach-eating cartoon character. When Al Copeland opened his first Southern-fried chicken stand in New Orleans in 1972, it was called Chicken On The Run. The name was later changed to "Popeye's" after Gene Hackman's character in the movie "The French Connection." In addition to great spicy fried chicken, Popeye's serves up wonderful biscuits that we can now easily duplicate at home. The secret is to cut cold butter into the mix with a pastry knife so that the biscuits turn out flaky and tender like the real deal.

2 cups all-purpose flour

1 tablespoon sugar

1 1/2 teaspoons salt

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 cup butter, cold (1 stick)

1/2 cup buttermilk

1/4 cup milk

To brush on top

2 tablespoons butter, melted

1. Preheat oven to 400 degrees.

2. Mix together flour, sugar, salt, baking powder, and baking soda in a medium bowl.

3. Slice cold butter into cubes and use a pastry knife or potato masher to cut butter into dry mixture until no large chunks of butter remain.

4. Add buttermilk and milk and stir with a spoon until dough forms. Roll out to 1/2-inch thick on a floured surface.

5. Cut biscuits with a 3-inch biscuit cutter and arrange on a lightly-greased or parchment paper-lined baking sheet. Bake for 22 to 24 minutes or until tops begin to turn light brown. Remove biscuits from the oven and cool for a couple of minutes, then brush each biscuit top with melted butter. Makes 10 biscuits

( http://www.topsecretrecipes.com )






1 box chicken flavored Rice-A-Roni

1 jar marinated artichoke hearts

1 small/med. bell pepper, chopped

1 small/med. sweet onion, chopped

1 can sliced water chestnuts, drained and chopped


Prepare Rice-A-Roni according to package directions; transfer to mixing bowl to cool. Roughly chop artichoke hearts and add (with juice) to rice. Stir in bell pepper, onion, water chestnuts, and enough mayo just to stick together and make it a little creamy (depends on moisture in the rice). Chill and serve.


8 Servings

2 cups raw white or brown rice, cooked

1 package Good Seasons Italian Dressing, made up or 3/4 cup other good

Italian dressing

1 medium bell pepper, finely diced

1 small onion, finely diced (3/4 cup)

1 stalk celery, diced

2 medium small tomatoes, finely diced

2 Tbsp (approx) chopped parsley or cilantro

160 Servings (holy potatoes!!!)

40 cups rice

15 cups Italian dressing

15 - 20 medium bell peppers, red, green or yellow or mixture

15 cups onions

12 - 15 stalks celery

40 tomatoes or about 20 cups

2 1/2 cups parsley or cilantro or mixture

Cook rice, chill, breaking up clumps. Add minced vegetables and dressing about 30 minutes before serving. Stir until well mixed. Serve chilled or at room temperature. Serves 8 or 160.


When taking soup to a tailgate party, preheat the thermos with boiling water, for 5 minutes. Make sure soup is heated to boiling and add to thermos.


1 (6 oz.) box long-grain and wild-rice mix (such as Uncle Ben's)

1 1/2 cups chopped red onion

1 cup chopped celery

1 cup chopped carrot

2 - 4 garlic cloves, chopped

1 (8 oz.) package mushrooms, halved

1 Tbsp olive oil

1/2 cup all-purpose flour

1/2 tsp dried tarragon

1/4 tsp dried thyme

2 cup water

2 Tbsp sherry

2 (15.7-oz.) cans chicken broth

1 (12 oz.) can evaporated milk

3 cups shredded chicken

Prepare rice according to package instructions. Set aside.

In a large pot, sauté onion, celery, carrot, garlic and mushrooms in olive oil until onion is tender. Stir in flour, tarragon and thyme, and cook 1 minute, stirring frequently. Add 2 cups water, sherry, broth and evaporated milk. Bring mixture to a boil, then reduce heat and simmer for about 20 minutes until slightly thickened. Stir in cooked rice and chicken, cook for 10 minutes until thoroughly heated.

Yield: 8 servings (1 1/2 cups each) http://www.thatsmyhome.com


Yield: 2 servings

1 lb. small shrimp; (approx. 36)

2 jalapenos, finely chopped

1 tbsp. white onion, finely chopped

2 medium ripe firm tomatoes, diced

1 tbsp. fresh parsley or cilantro, chopped

1 cup fresh lime juice

3 tbsp. fresh lemon juice

Peel and de-vein the shrimp and wash under cold running water. Place the shrimp in a glass bowl (do not use metal). Add the jalapenos, onion, tomatoes, and parsley, then pour the lime juice and lemon juice over the shrimp and toss lightly. Chill in the refrigerator for at least 8 hours.

SERVING SUGGESTIONS: Serve very cold on lettuce leaves. Excellent with a

water wafer type cracker or tortilla chips.

Recipe by: The Sizzling Southwestern Cookbook by Lynn Nusom





Serves 4

1 onion, yellow, diced

1/2 red bell pepper, chopped

1 tablespoon olive oil

2 cups tomatoes, peeled and diced

1 bay leaf

1 sprig thyme

Salt and pepper

1 10 oz. package frozen okra, thawed and sliced into small pieces

1 pound shrimp, peeled, deveined

2 pinches cayenne pepper

1 dash Tabasco

In a heavy skillet, sauté the onion and red pepper in the olive oil for a couple of minutes. Then add the tomatoes, herbs, salt and pepper. Simmer for about 20 minutes.

Add the Okra and Shrimp and cook for about 5 more minutes, until shrimp are done. Adjust heat with cayenne and hot sauce. Serve over cooked white rice.


Serves 2

1 pound shrimp, medium, peeled and deveined, tail on

1/2 cup flour

1 pinch salt

1 each egg, beaten

1/2 cup beer

Flour, for dredging

Shortening, for frying

Sift together the flour and salt. Then add the egg and whisk in the beer until you have a smooth batter. Not too thin! Like a pancake batter.

Dredge the shrimp in the flour and then into the batter. Deep fry in 350 degree oil until golden brown. Drain onto a paper towel and serve immediately with soy sauce or cocktail sauce.


4 large tart apples, cored

1/2 cup apple juice

8 tablespoons brown sugar

12 red hot candies

4 tablespoons butter or margarine

8 caramels

1/4 teaspoon cinnamon

vanilla ice cream, optional

Peel about 3/4 inch off the top of each apple, place in a slow cooker. Pour

juice over apples. Fill the center of each apple with 2 Tablespoons of

sugar, three red hots, 1 Tablespoon of butter and 2 caramels. Sprinkle with

cinnamon. Cover and cook on low for 4-6 hours or until apples are tender.

Serve immediately with vanilla ice cream.


Makes 10 to 12 servings


Rippled with cinnamon and sugar, this scrumptious sour cream cake is irresistible. If your family likes cakes with nuts, add chopped pecans to the cinnamon mixture. Because the cake is so rich, it keeps for 2 to 3 days at room temperature; in the refrigerator, it keeps slightly longer.

1 cup pecans, chopped (optional)

1/2 teaspoons ground cinnamon

1 cup plus 3 tablespoons granulated sugar (divided)

13/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 1/2 teaspoons vanilla

1 1/2 cups sour cream

1/2 cup unsalted butter, cut into pieces, softened (see note)

3 eggs

Preheat oven to 350 degrees. Generously butter a 9 1/2-inch Bundt pan or fluted tube pan, taking care to butter tube and each fluted section.

Mix together pecans, cinnamon and 3 tablespoons of the sugar. Sift flour, baking powder and baking soda into a bowl. Stir vanilla into sour cream.

Cream butter in large bowl until light. Add remaining 1 cup sugar and beat until smooth and fluffy. Beat in eggs, one by one. At low speed, stir in flour mixture alternately with sour cream mixture, each in 2 portions.

Pour slightly less than half the batter into prepared pan. Sprinkle with half the cinnamon mixture. Gently spoon a little more batter over cinnamon mixture, using just enough batter to cover it. Sprinkle with remaining cinnamon mixture. Carefully spoon remaining batter in dollops over the top. Spread lightly to cover cinnamon mixture with batter.

Bake 55 minutes or until cake tester inserted in cake comes out clean. Cool in pan for 10 minutes. Run a thin, flexible knife around tube of pan but not around sides. Invert cake onto wire rack and cool completely. Serve at room temperature.


Makes 10 to 12 servings


Rippled with cinnamon and sugar, this scrumptious sour cream cake is irresistible. If your family likes cakes with nuts, add chopped pecans to the cinnamon mixture. Because the cake is so rich, it keeps for 2 to 3 days at room temperature; in the refrigerator, it keeps slightly longer.

1 cup pecans, chopped (optional)

1/2 teaspoons ground cinnamon

1 cup plus 3 tablespoons granulated sugar (divided)

13/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 1/2 teaspoons vanilla

1 1/2 cups sour cream

1/2 cup unsalted butter, cut into pieces, softened (see note)

3 eggs

Preheat oven to 350 degrees. Generously butter a 9 1/2-inch Bundt pan or fluted tube pan, taking care to butter tube and each fluted section.

Mix together pecans, cinnamon and 3 tablespoons of the sugar. Sift flour, baking powder and baking soda into a bowl. Stir vanilla into sour cream.

Cream butter in large bowl until light. Add remaining 1 cup sugar and beat until smooth and fluffy. Beat in eggs, one by one. At low speed, stir in flour mixture alternately with sour cream mixture, each in 2 portions.

Pour slightly less than half the batter into prepared pan. Sprinkle with half the cinnamon mixture. Gently spoon a little more batter over cinnamon mixture, using just enough batter to cover it. Sprinkle with remaining cinnamon mixture. Carefully spoon remaining batter in dollops over the top. Spread lightly to cover cinnamon mixture with batter.

Bake 55 minutes or until cake tester inserted in cake comes out clean. Cool in pan for 10 minutes. Run a thin, flexible knife around tube of pan but not around sides. Invert cake onto wire rack and cool completely. Serve at room temperature.



Serving Size: 6

1 cup dry elbow macaroni

1 lb. skinless turkey breast

1/2 cup chopped onion

1/2 cup seeded and chopped green bell pepper

2 Tbsp. chili powder

1 tsp. ground cumin

1/2 tsp. salt

1 (14 1/2 oz.) can diced tomatoes, with juice

1 (8 oz.) can tomato sauce

1 (4 1/2 oz.) can chopped mild green chilies

1 cup shredded reduced fat cheddar cheese (we really like Sargento Brand)

Bring a pot of water to a boil. Cook the macaroni according to package directions; drain and keep warm. Spray a large nonstick skillet with nonstick spray. Add the turkey and cook until no longer pink, stirring with a wooden spoon to break up the meat. Stir in the onion, bell pepper, chili powder, cumin, and salt. Cook stirring occasionally, until the onion is tender, about 3 minutes. Add the tomatoes, tomato sauce, chilies, and water; simmer, uncovered 10 minutes. Add the macaroni and cheese stirring to combine.

Additional Notes: We tried ours with a poblano pepper and it was wonderful. This could also be a make ahead dish, to warm up after you get home from work, also this goes great in those brown bag lunches at work.


Makes 6 servings

6 oz. Spaghetti

2 Tbsp. Butter and Margarine

1/3 cup Parmesan Cheese

2 well-beaten Eggs

1 cup Cottage Cheese (8 oz)

1 lb Ground Beef or Bulk Pork Sausage

1/2 cup chopped Onion

1/4 cup chopped Green Pepper

one 8 oz. Can (1cup) Tomatoes, cut up

one 6 oz. Can Tomato Paste

1 tsp Sugar

1 tsp dried Oregano, crushed

1/2 tsp. Garlic Salt

1/2 cup shredded Mozzarella cheese (2 oz)

Cook spaghetti according to package directions; drain (should have about 3 cups spaghetti). Stir butter or margarine into hot spaghetti. Stir in Parmesan cheese and eggs. Form spaghetti mixture into a crust in a buttered 10 inch pie plate (or a 9 x 13 glass casserole dish). Spread cottage cheese over bottom of spaghetti crust. In skillet, cook ground beef or pork sausage, onion, and green pepper until vegetables are tender and meat is browned. Drain off excess fat. Stir in un-drained tomatoes, tomato paste, sugar, oregano, and garlic salt; heat through. Turn meat mixture into spaghetti crust. Bake uncovered , at 350° for 20 minutes. Sprinkle the mozzarella cheese on top. Bake 5 minutes longer or until cheese melts.



2 tablespoons flour

2 teaspoons chili powder

1 teaspoon paprika

1 teaspoon salt

1/2 teaspoon cumin

1 teaspoon dried minced onion

1/4 teaspoon onion powder

1/4 teaspoon cayenne pepper

1/4 teaspoon garlic powder

1/4 teaspoon sugar

1/8 teaspoon ground oregano

Combine seasoning mixture with 1 lb. Drained ground beef and 3/4 C. water. Bring to a boil, then reduce heat and simmer for 15 minutes.



2 tablespoons Romano cheese

1 1/2 teaspoons sesame seeds

1 teaspoon paprika

3/4 teaspoon salt

1/2 teaspoon poppy seeds

1/2 teaspoon celery seeds

1/4 teaspoon garlic powder

1/4 teaspoon coarse ground black pepper

Dash cayenne pepper

Tastes great mixed with Italian Salad dressing and pasta.



1 teaspoon white pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon ground red pepper

1 teaspoon paprika

1 teaspoon black pepper

Adds flavor to chicken, pork, and pasta.



1 1/2 teaspoon dried minced onion

1 1/2 teaspoon dried parsley leaves, crushed

1 1/2 teaspoon cornstarch

1 teaspoon dried green pepper flakes

3/4 teaspoon salt

1/8 teaspoon dried minced garlic

1/2 teaspoon ground basil

1/2 teaspoon granulated sugar

1/4 teaspoon ground oregano

Combine ingredients and store in an airtight container.



1/4 cup crushed dried minced onion flakes

4 teaspoons crushed dried vegetable flakes

1 tablespoon garlic powder

1 tablespoon dried orange peel

2 teaspoons coarse ground black pepper

1 teaspoon dried parsley

1/2 teaspoon dried basil

1/2 teaspoon dried marjoram

1/2 teaspoon dried oregano

1/2 teaspoon dried savory

1/2 teaspoon dried thyme

1/2 teaspoon cayenne pepper

1/2 teaspoon cumin

1/2 teaspoon coriander

1/2 teaspoon dried mustard

1/4 teaspoon celery seed

1/4 teaspoon unsweetened lemonade drink mix (such as Kool-Aid)

Great for those on a low-sodium diet!



1 teaspoon dried rosemary

1 teaspoon rubbed sage

1 teaspoon dried thyme

Add savory, marjoram, dill, allspice and ginger according to your own personal taste. The recipe above makes about 1 tablespoon, enough for 1 chicken dish.



1 tablespoon coriander seeds

1 tablespoon fennel seeds

1 bay leaf

1 teaspoon ground cardamom

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon ground cumin

1 teaspoon ground turmeric

1/4 teaspoon cinnamon

Pinch nutmeg

Black pepper to taste

Grind the coriander and fennel seeds with the bay leaf. Combine with additional

ingredients. Makes about 2 tablespoons.



4 tablespoons paprika

1 1/2 tablespoons cayenne

2 tablespoons freshly ground black pepper

3 tablespoons garlic powder

3 tablespoons onion powder

3 tablespoons salt

1 1/2 tablespoons oregano

1 1/2 tablespoons thyme

Rub this blend on meats before grilling.



1 cup paprika

1 cup dried basil

1 cup dried thyme

1/2 cup cayenne

1/2 cup file gumbo

1/4 cup chili powder



5 tablespoons sweet paprika

1/4 cup salt

1/4 cup garlic powder

2 tablespoons freshly ground black pepper

2 tablespoons onion powder

2 tablespoons cayenne

2 tablespoons dried oregano

2 tablespoons dried thyme

A basic spice mixture used in dozens of Emeril Lagasse's recipes. Mix it up and keep some on hand to "kick" any dish "up a notch!"


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

1 tablespoon ground cloves

1 1/4 teaspoons ground cinnamon

1 tablespoon salt

1 tablespoon ground bay leaf

1 tablespoon ground allspice

2 tablespoons ground black pepper

1 teaspoon ground nutmeg

1 teaspoon ground mace

1 teaspoon celery seed

2 tablespoons ground white pepper

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

Cajun Spice Mix

3 tablespoons paprika

1 tablespoon dried thyme

1 tablespoon cayenne pepper

1 tablespoon chili powder

1 tablespoon onion powder

1 tablespoon garlic powder

1 tablespoon black pepper

1 tablespoon dried oregano

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


2/3 cup Flour

1/2 cup Chili Powder

8 tsp Minor's Beef Base

4 1/2 tsp Cumin, fresh ground

1 tsp Garlic Powder

1 tsp Onion Powder

1/2 tsp Salt

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

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


Serves 3

15 each shrimp, jumbo, 16-20 count, peeled and deveined

1/2 cup olive oil

1/2 cup peanut oil

2 teaspoons jalapeno peppers, minced

1 teaspoon crushed red pepper

1/2 cup lemon juice

1 teaspoon freeze-dried green peppercorns, crushed

Salt and pepper, to taste

3 each lemon wedges

Combine all ingredients, except the shrimp and lemon wedges, in a bowl and mix well with a whisk.

Place the shrimp in the marinade and refrigerate overnight.

It's best to grill these on your outside grill for about 8-10 minutes, turning often and basting with the marinade. Serve with lemon wedges.


Serves 4

2 teaspoons vegetable oil

4 ounces frozen tiny shrimp, cooked

1/2 cup green bell peppers, chopped

1/4 cup onions, chopped

2 garlic cloves, minced

1/4 teaspoon thyme leaves, crushed

4 eggs

1/4 cup 2% low-fat milk

1/4 teaspoon hot pepper sauce

1/8 teaspoon salt

1/2-cup tomatoes, chopped, drained

In a 8-inch omelet pan or skillet with ovenproof handle, stir together oil, shrimp, pepper, onion, garlic and thyme. Cook over medium heat, stirring occasionally, until pepper is tender, about 3 to 4 minutes. Beat together remaining ingredients except tomatoes until blended. Pour over shrimp mixture. Cook over low

to medium heat until eggs are almost set, about 8 to 10 minutes. Sprinkle with tomatoes. Broil about 6 inches from heat until eggs are completely set, about 2 to 3 minutes. Cut into wedges and serve from pan or slide from pan onto serving platter.

To make handle ovenproof, wrap completely with aluminum foil.

Source: The American Egg Board.



6 to 8 medium onions

1 slice bread


1 lb. lean ground beef

3 eggs

Salt and pepper to taste

Small amount chopped celery leaves OR chopped parsley (optional)

Flour as needed for topping

6 Tbsp vegetable oil

1/2 cup tomato sauce

Pinch sugar


Cut onions in halves vertically (lengthwise). Separate outer layers into double thickness to make cups that can be filled. (Reserve inner onion portions for bottom of casserole dish.) Soak bread in water 2 to 3 minutes and squeeze out moisture. Combine with beef, 2 eggs and seasonings, mixing well.

Fill onion cups with beef mixture. Dip top of meat into flour, then into remaining 1 egg, beaten. Add oil to skillet and heat. Fry dipped side first until golden brown. Turn and fry other side slightly. Place meat side up in an 8 x 11-inch glass casserole dish lined with remaining onions, chopped.

Mix together tomato sauce, 1 cup water and pinch sugar; pour over top. Cover casserole with foil. Bake in preheated 300°F. oven 1 hour. Makes 6 servings.



(Adapted from a Betty Crocker Cookbook):

1 1/2 cups powdered sugar

1 cup butter, softened

2 teaspoons vanilla

1 large egg

2 1/2 cups all-purpose flour

1 tsp. baking soda

1 tsp. cream of tartar

(Icing recipe at bottom)

1. Mix powdered sugar, margarine, vanilla, & egg in large bowl. Stir in

remaining ingredients. Cover & refrigerate at least 2 hours.

2. Heat oven to 375 degrees. Grease Cookie sheet lightly w/shortening.

3. At this point you can roll out the dough & use cookie cutters; if you do this: always allow the dough to be approx. 1/4 inch thick. Or, you can roll a spoonful of dough into a ball between your palms; the ball is about as big as a ping pong ball (you can vary the diameter of the ball depending on how big you want the cookies to be, but the thickness when you flatten it is important). Place the dough ball on the cookie sheet, and use your fingers to flatten the ball into a flat circle -press just until it is no longer a ball and has spread out a little; make sure it is still at least 1/4 inch thick.

4. After you've arranged the dough on the cookie sheet, bake for 7-8 minutes, or until you begin to see the edges turn light brown. If you bake until they look at all golden, they'll be harder than you'd probably like. This is important - the cookies will look like they aren't done. Trust the timer - if you let them go "just a minute longer", you'll regret it.

5. Remove the cookies from the cookie sheet. Allow to cool completely, then frost.

Note: The icing isn't pure white, so you can color it if you like. Decorate with

sprinkles, etc. (optional).

Buttercream frosting (Betty Crocker Cookbook)

3 cups powdered sugar

1/3 cup stick butter, softened

1 1/2 teaspoon. vanilla

1-2 tablespoon milk

1. Mix powdered sugar and butter in a medium bowl. Stir in vanilla and milk.

2. Beat until smooth and spreadable.


1 lb. ground beef

1 large onion, chopped

2 cans yellow hominy, drained

1 can Ranch Style beans, with juice

1 can kidney beans, drained

1 can pinto beans, drained (OR substitute 1 can white hominy, drained)

1 can diced original or hot Ro-Tel tomatoes, with juice

1 envelope taco seasoning

1 envelope original Ranch dressing dry mix

Water or beef broth as desired

In soup pot, brown meat and onions; drain if needed. Add remaining

ingredients and simmer 1 hr., pouring in additional water or beef broth as

desired (alternatively, dump all ingredients in crock pot after browning

meat; allow to cook covered on Low for 6-8 hrs.). Adjust salt and pepper to

taste; serve with tortilla chips or cornbread.


1 15 oz. can black eyed peas, drained

1 11 oz. can corn, drained (white corn is best)

1 med. tomato, chopped

1 med. green pepper, chopped

2-4 green onions, sliced

1/3 cup chopped FRESH cilantro

1 cup picante sauce

2 Tablespoons cider vinegar

2 cloves garlic, minced

Combine the peas, corn, tomatoes, green pepper, green onions, cilantro,

picante sauce, vinegar and garlic in a bowl; mix gently. Chill about 8

hours; drain. Serve with tortilla chips.


16 ounces Mixed Vegetables, frozen -- Gumbo Mix*

12 ounces Tomato Sauce

1/4 teaspoon Salt

1/4 teaspoon Celery Seeds

1 teaspoon Chili Powder

2 teaspoons Worcestershire Sauce

1/4 teaspoon Black Pepper -- freshly ground

1 clove Garlic -- minced

1 teaspoon Oregano

3 cups Rice, cooked -- divided into 4 servings

*(or a comparable quantity of frozen okra, bell peppers, celery, and onions)

Mix together all ingredients and simmer over medium-low heat until the okra

is tender (5-15 minutes). Serve over rice. Serves 3-4.


1 - 14 oz. (or 2 8-oz.) mature Wisconsin Brie cheese wheel

1/2 cup butter, softened

1 large clove garlic, finely chopped

1/3 cup finely chopped walnuts

1/3 cup finely chopped ripe olives

2 Tbsp chopped fresh basil leaves, or 2 tsp dry basil

Place Brie in freezer about¸ hour until very firm. Carefully cut into halves, horizontally; set aside. In small bowl, cream butter and garlic. Mix in walnuts, olives and basil and blend thoroughly. Spread evenly on cut side of one of the Brie halves. Top with the other half, cut side down. Press together lightly; wrap and chill. Bring to room temperature before serving. makes 12 appetizer servings.

Tip: To check ripeness of Brie, gently, but firmly press the wrapped cheese: Resilient or soft = ripe; Hard or firm = under ripe.


Tip: Brie is overripe or has been mishandled when you can smell a strong ammonia odor or when the rind is dry and cracked.

Posted by Joyce S from Joyce's Place at http://www.joycesfinecooking.com/ She has a wonderful recipe collection, including Ethnic, Weight Watchers and Pampered Chef recipes. http://www.thatsmyhome.com









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