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 can sliced peaches

1 can sliced pears

1 can mandarin orange slices

1 can pineapple chunks

1 apple cored and cut into chunks

1 banana, peeled & sliced

6 large strawberries, sliced

3 kiwi peeled & sliced

3/4 cup mini marshmallows

3/4 cup pecan pieces

1/4 cup shredded sweetened coconut

3 tablespoon sliced fresh mint

Whipped topping


In a bowl stir together all ingredients except whipped topping. Top each serving with dollop of whipped topping. 10 to 12 servings





Weight Watchers approved

1 pound apples -- peeled and sliced thin

1/4 cup water

5 packages Equal sweetener

3/4 teaspoon brandy extract

3/4 teaspoon cinnamon

Prepare a casserole with low fat vegetable spray. Mix all ingredients, pour

into casserole and bake 30 minutes at 350ºF or until tender. Yield: 4 servings


4 - 6 Vidalia or other large, sweet onions, peeled

1 cup (250 ml) bread crumbs

4 oz (100 g) country ham, finely chopped

1 tsp (5 ml) dried sage

Freshly ground pepper to taste

1 Tbsp (15 ml) butter

Trim the root end of the onions just enough to allow them to sit flat and cut a wide cone-shaped hollow in the top of the onions. Place in a lightly greased baking dish and bake covered in a preheated 400F (200C) oven for 30 minutes. Remove from the oven and allow to cool slightly. Scoop out the interior of the onions using a spoon, leaving a shell about 1/4 inch (5 mm) thick. Chop the centers of the onions and mix with the bread crumbs, ham, sage, and pepper. Fill the onion shells with the mixture, mounding it in the center. Return the onions to the baking dish and dot with butter. Add enough water to the dish

to come about one quarter up the sides of the onions and bake uncovered for an additional 30 to 45 minutes, until the stuffing is golden brown. Serve warm or at room temperature. Serves 4 to 6. Bon appetit from the Chef at World Wide Recipes


1 tsp paprika

1/2 tsp EACH: dried sage, ground cumin, garlic powder and sugar

1/2 tsp salt

1/4 tsp ground red pepper (cayenne)

1/4 tsp onion powder

4 farm-raised catfish fillets (4 to 5 oz. each)

Nonstick cooking spray

1 tsp olive oil

Fresh lemon


Put paprika, sage, cumin, garlic powder, sugar, salt, red pepper and onion powder in a 1-gallon food-storage bag. Close bag and shake until well blended.

Put 1 fillet in bag at a time and shake until lightly coated.

Coat large nonstick skillet with cooking spray. Add oil and heat over medium-low heat until hot. Add catfish fillets, skinned side up and cook 4 to 5 minutes until

lightly blackened. Carefully turn with spatula. Cook 4 to 5 minutes longer or until fish feels firm and is opaque at the thickest part. Serve with lemon slices.


Pound cakes can be a bit temperamental, and one of the keys to their success is to start baking them in a cool oven in order to allow the batter to come up to temperature gradually. This well also cause the cooking time to vary depending on how fast your oven heats, so be sure to check the cake for doneness as directed in the recipe.

This recipe is adapted from "Damon Lee Fowler's New Southern Kitchen," Simon & Schuster, 2002



3 1/2 cups (875 ml) all-purpose flour

1 tsp (5 ml) baking powder

1/2 tsp (2 ml) salt

1 lb (450 g) butter at room temperature

2 cups (500 ml) sugar

8 large eggs

1/3 cup (80 ml) milk (whole milk for best results)

1/3 cup (80 ml) bourbon

1 tsp (5 ml) vanilla extract

Sift the flour, baking powder, and salt together. Cream the butter and sugar until light and fluffy. Beat in the eggs one at a time. Fold in half the flour, then fold in the milk, then the remaining flour, followed by the bourbon and vanilla. Pour the batter into two lightly greased and floured 9-inch (23 cm) loaf pans and run the blade of a knife through the batter in an X pattern from corner to corner of the pans to eliminate air bubbles. Place the pans in the center of a cool oven, leaving a space between them. Turn the oven to 325F (165C) and bake for about 1 hour, until a wooden skewer inserted in the middle comes out clean. Turn off the oven and let the cakes cool in the oven for 10 minutes. Open the oven door and cool for 30 minutes. Turn the cakes out onto a wire rack to cool completely before slicing. Makes 2 cakes to serve 12 to 18.

Bon appetit from the Chef at World Wide Recipes


Broccoli and cheese are a match made in Heaven. Be careful not to overcook the broccoli, this will help to maintain its green color and allow it to stay crunchy.

1/2 cup vegetable oil

1 pound Tasso ham, cubed

1 cup chopped onion

3/4 cup chopped red bell pepper

1/2 cup chopped green bell pepper

1/2 cup chopped celery

1 tablespoon minced garlic

1 cup flour

8 cups chicken broth, heated

2 cups heavy whipping cream

1 pound cheddar cheese

1 pound fresh broccoli cut into pieces

2 teaspoons Cajun Seasoning

1/2 teaspoon white pepper

1/4 cup minced parsley

1/4 cup chopped green onions


Heat vegetable oil in a large saucepot over medium heat. Add tasso ham and cook for 5 minutes. Be careful not to brown it.

Add onion, red and green bell pepper, celery and garlic. Cook for 5 minutes.

Add flour and stir until a roux is formed. Do not brown flour. Then add the heated chicken broth and whip until a light sauce is formed. Simmer for 5 minutes.

Stir in heavy cream, cheddar cheese, broccoli, Creole seasoning and white pepper. Cover and simmer for 10 minutes, stirring occasionally. Add parsley and green onions. Divide into 6 large bowls and serve. Yields 6 servings.


(C) Dorine Houston, 2002 Serves 4-6.

peanut oil for frying

1 large onion, chopped

4-6 cloves garlic, chopped

2-3 Thai chili peppers, minced (or 1 jalapeno or 1 New Mexico)

1 stalk lemon grass, minced (or grated peel of 1 lemon)

2 Tbsp curry powder

2 Tbsp garam masala

1 bitter melon, sliced in half-moons (substitute 2 zucchini if bitter melon

is unavailable, but the taste won't be the same; bitter melon is available

in Asian groceries)

1 lb. Chinese long green beans (or regular green beans if unavailable),

sliced into 1 1/2-inch pieces

1 Chinese eggplant, sliced into 1/3" thick half-moons (or diced regular

eggplant), unpeeled

1 can coconut milk (*not* the sweetened cream, and not low-fat!)

1/4 cup tamarind powder (available as a Knorr soup package in Asian groceries)

1 13-oz. can chicken


1 large handful fresh cilantro, chopped

chopped scallion, white and green parts

1 hard-boiled egg, chopped

thin half-moons of fresh lime

Heat wok or a large, deep skillet until it seems ready to smoke, then add about 1/4 cup oil. When it smokes, add onion, garlic, chili peppers and lemon grass; stir-fry a couple of minutes, until golden and very fragrant. Add curry powder and garam masala and toss together a few seconds. If you prefer an authentically fiery taste, use an entire 3-oz. can of curry paste from an Asian grocery. Add vegetables and stir-fry 3 minutes. Vigorously shake the can of coconut milk, especially if you have gotten the real thing at an Asian grocery. Pour into the vegetable mixture. Swish the can clean with 1/2 can of water and add. Stir well and cook until the vegetables are tender. Stir in tamarind powder and chicken. Taste and add salt and freshly ground black pepper. Mound attractively on a round platter and sprinkle with the chopped cilantro if you can get it, or chopped parsley (but it will not taste the same) and/or scallion and the chopped hard- boiled egg. Attractively add the lime slices. Serve with basmati rice.

Basmati Rice

Put 2 cups of basmati rice in a pot. Add 2 1/4 cups cold water and 1 tsp. salt. Cover and bring to a boil. Reduce to a slow simmer and leave until all the water is consumed. Arrange on a platter. Do not expect it to be as fluffy as long- grain American rice.



(serves 8-12 as an appetizer)

3 pounds butternut squash, peeled and cut into 2-inch chunks

2 golden delicious apples, peeled, cored and cut into 1-inch chunks

1 tablespoon olive oil

1 tablespoon honey

1/2 teaspoon sesame chili oil

4 cups vegetable broth or chicken broth

soy sauce, to taste

1/4 cup pumpkin seeds

Preheat the oven to 450 degrees.

In a heavy roasting pan, combine the squash, apples, oils and honey well. Tuck the apples under the squash to avoid browning them. Place the pan in the oven for 25 minutes, stir and continue roasting 10 minutes more or until tender.

Transfer the roasted squash and apples, and all the pan juices, to a soup pot. Add two cups of the broth to the pot and bring to a simmer. Cover and continue simmering for 20 minutes. Allow the soup to cool. Puree the soup in a food processor or blender until completely smooth. Add additional broth to achieve the desired consistency. Season to taste just before serving with soy sauce.

Place the pumpkin seeds evenly in a small cake pan. Place the pan in a 450-degree oven (if you like, you may efficiently do this while roasting the squash) and remove from the oven as soon as the seed begin to puff up, 7 to 12 minutes. Do not allow these seeds to over-cook.

Serve the soup hot, warm or at room temperature with a sprinkling of roasted pumpkin seeds on each serving. You may also pass the sesame chili oil around so people who like a spicier soup may drizzle it on top of their soups. aish.com


Sauté together:

1/4 c. butter

1 medium sized onion, chopped

1 green pepper, chopped

1 large jar (8 oz) mushrooms, drained

Set aside. Brown

2 lbs. hamburger in large skillet and drain.

Add to hamburger:

15 1/2 oz can tomato sauce

32 oz. jar spaghetti sauce

4 oz. ham, cubed

6 oz. package chicken or turkey luncheon meat, cubed

1 (3 oz.) package pepperoni

1/4 tsp. garlic salt

1/4 tsp. cayenne pepper

1 tsp. oregano

salt and pepper to taste

[Parmesan cheese for layering ]

[Mozzarella cheese for layering ]

Add sautéed mixture.

Cook according to directions:

6 oz. shell macaroni

6 oz. curly macaroni, drain

Put layer of macaroni, layer of 8 oz. mozzarella cheese, layer of hamburger

mixture, layer of Parmesan cheese, another 8 oz. layer of mozzarella cheese.

Repeat layers. Makes 2 9x13 inch pans. Cover and freeze. Bake at 350° for 1

hour, or until hot and bubby. You will need a total of 32 oz. Mozzarella cheese. You can either use the Parmesan cheese in a can or the fresh. There isn't a specified amount of Parmesan cheese. Just sprinkle on a thin layer.


Makes 2 1/2 cups

1 ( 1/2-ounce) package commercial dry sourdough starter (such as Goldrush)

2 cups bread flour

Pinch of active dry yeast

2 cups warm (85 degrees), flat brut or extra dry champagne or sparkling wine

1/2 medium apple, peeled, cored and cut into chunks

For first feeding:

1/4 cup bread flour

1/4 cup warm water

In medium bowl, combine dry starter with flour and yeast. Whisk in champagne until smooth; stir in apple chunks. Transfer to plastic container or pottery crock. Cover with a few layers of cheesecloth and secure with rubber band; then cover loosely with plastic wrap. Let stand 24 hours at warm room temperature (80 degrees is optimum), stirring mixture 2 to 3 times. It will be bubbly and begin to ferment, giving off a tangy, sour aroma, and will have the consistency of pancake batter.

Remove apple chunks. Add remaining flour and water and whisk to combine. Let stand 8 hours longer. Use immediately or refrigerate 24 to 48 hours before using if a more sour starter is desired. Store in refrigerator, covered loosely, until making pancakes, waffles or bread.


7 oz. wild (chanterelle, porcini, shitake) or button mushrooms

2 cloves garlic, minced

3/4 cup chicken broth

3 Tbsp. bulgur

12 oz. lean ground chicken breast

2 Tbsp. thinly sliced green onion

2 tsp. Worcestershire sauce

1/4 tsp. pepper

4 hamburger buns or Kaiser rolls, split and toasted

Grilled red onion slices (optional)

Dijon-style mustard (optional)

Remove stems and finely chop half of the mushrooms (1 cup); slice remainder and set aside. In a small saucepan cook the finely chopped mushrooms and garlic in 1/2 cup of the chicken broth for 4 to 5 minutes or until tender. Stir in bulgur. Return to a boil. Reduce heat to low. Cover and simmer for 10 minutes or until liquid is absorbed and bulgur is tender. Remove from heat; cool slightly. In a large mixing bowl combine turkey, green onion, Worcestershire sauce, and pepper. Add bulgur mixture; mix until combined. Shape into four 3/4-inch-thick


Lightly coat a cool rack of grill with nonstick cooking spray. Place patties on rack of uncovered grill directly over medium coals. Grill for 14 to 18 minutes or until burgers are firm and no pink remains, turning once halfway through cooking. Meanwhile, in small saucepan cook the sliced mushrooms in remaining broth, covered, until tender, about 4 to 5 minutes. To serve, spread mustard on bottom halves of rolls or buns, if desired. Place patties and some of the sliced

mushrooms on top.


12 ounces Medium Egg Noodles -- uncooked

2 tablespoons margarine

2 tablespoons all-purpose flour

1 1/2 cups skim milk

1 cup water

2 chicken bouillon cubes

1/8 teaspoon black pepper

1/8 teaspoon cayenne pepper

1 10-ounce package frozen peas -- thawed

1/2 cup non-fat plain yogurt

4 tablespoons grated Parmesan cheese -- divided

8 ounces fresh mushrooms -- sliced

2 cups diced cooked chicken

Prepare egg noodles according to package directions. While noodles are cooking, melt margarine in medium saucepan. Blend in flour until smooth. Stir in milk, water, bouillon cubes, black pepper and cayenne pepper. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil, about 10 minutes. Stir in peas, yogurt and 2 tablespoons of the Parmesan cheese.

Preheat oven to 425 degrees F. When noodles are done, drain well. Mix noodles, mushrooms and sauce with chicken. Turn mixture into lightly

greased 9 × 12-inch baking dish. Sprinkle with remaining Parmesan. Bake

for 15 minutes. Serve immediately. Yield: 6 servings.


(serves 8-10)

2 3 1/2 pound chickens

1" piece of fresh ginger, slivered and mashed

1 teaspoon Chinese five-spice powder

1 teaspoon Kosher salt

1 tablespoon toasted sesame oil

1/2 teaspoon red pepper flakes

1/2 cup thinly sliced scallions (white and green parts)

1/4 cup mango chutney (or apricot jam)

Pre-heat the oven to 400 degrees. Place the chickens in a large rectangular glass baking pan. In a small bowl, mix the ginger, five-spice powder, salt, sesame oil and red pepper flakes. Rub a teaspoon of the mixture inside each chicken. Add the chutney to the mixture and coat the outside of each chicken generously. Quickly pat the scallions all over the chickens and place the pan into the preheated oven. Bake for 1 hour and 10 minutes or until the scallions have crisped and the juice from the thigh of each chicken runs clear when pierced with a fork tine. Allow to cool 10 minutes before carving. Carve carefully, with a poultry shear, if possible, to keep the skin and scallions as intact as possible.


serves 6 to 8

2 egg whites

1/8 teaspoon salt

1/8 teaspoon cream of tartar

1/2 cup sifted granulated sugar

1/2 cup finely chopped pecans

1/2 teaspoon vanilla

1 package ( 1/4 pound) Baker's German Sweet Chocolate

3 tablespoons water

1 teaspoon vanilla

1 cup whipping cream

Beat egg whites, salt and cream of tartar with egg beater until soft peaks are formed. Add sugar gradually; continue beating until mixture is very stiff. Fold in nuts and 1/2 teaspoon vanilla.

Turn into lightly greased 8-inch pie pan and make a nest-like shell, building sides up 1/2 inch above edge of pan.

Bake at 300 degrees for 50 to 55 minutes. Cool.

Place chocolate and water in saucepan over low heat. Stir until chocolate is melted. Cool until thickened, then add 1 teaspoon vanilla. Whip cream.

Fold chocolate mixture into whipped cream. Spoon into meringue shell. Chill about two hours before serving.



6 ounces semi-sweet chocolate chips

1/2 cup butter

2/3 cup sugar

3 eggs

1/2 cup cake flour

1/2 cup walnuts, coarsely chopped

Preheat oven to 350ºF.

Grease a 9" round cake pan. Line pan with parchment or waxed paper. Grease paper.

Melt butter and chocolate chips together.

In bowl blend chocolate/butter mixture with sugar. Whisk eggs together and add, mixing thoroughly. Stir nuts into flour. Add to butter/sugar/egg mixture and stir just until flour disappears.

Spread chocolate batter into prepared pan. Bake for 20-25 minutes. The torte will rise slightly, then sink in the center. Don't overbake. Cool in pan on a rack.

When cool, remove cake from pan. Do not leave inverted. Place on serving plate and chill before completing.




1/2 cup raspberry jam (preferably purchase only fruit-no added sugar)

Spread the raspberry jam over all the top of the torte except a 1/2" rim around the edge. Chill while preparing the Topping.

Cocoa-Cream Topping

1 cup heavy cream*

1/2 cup instant cocoa mix**

Combine the cocoa and cream in a bowl large enough to whip. Chill before whipping.

*Try to purchase the heavy cream that is not ultra-pasteurized. All cream is pasteurized, but the ultra-pasteurized variety contains adulterants that change the flavor.

**Read the label on container-it should not contain powdered milk. Use the variety that is only cocoa and sugar.

To Complete

When you are ready to complete torte, whip cocoa and cream mixture until stiff enough to spread. Be careful-the cocoa will cause it to thicken quickly and you do not want to over whip it.

Spread the whipped cream mixture over the entire top. Refrigerate completed torte until ready to serve.


1/4 cup Cocoa

1 teaspoon Baking Soda

1 tablespoon Butter

1 cup Sugar

1/2 cup Light Corn Syrup

1/4 cup Whipping (Heavy) Cream

1 1/4 cups Salted Peanuts

Yield: About 1 Pound Of Candy

Adding chocolate to peanut brittle makes the brittle taste different from any you've ever had before.

Lightly butter a cookie sheet and set aside. In a small bowl, stir together the cocoa and baking soda then add the butter. Set aside. In a heavy 2 quart saucepan, stir together the sugar, corn syrup, and whipping cream. Cook, over medium heat, stirring constantly until the sugar is dissolved. Stir in the peanuts. Continue cooking, stirring frequently, until the mixture reaches 300 Degrees F. or when syrup dropped into very cold water separates into threads which are hard and brittle. (Make sure that the bulb of the candy thermometer is not resting on the bottom of the pan when using one.) Remove from the heat and stir in the cocoa mixture. Immediately pour onto the prepared cookie sheet. With tongs or wooden spoons, quickly spread and pull into a 1/4-inch thickness. Place the cookie sheet on a wire rack to cool completely. When the candy is cold, snap into pieces and store in a tightly covered container. Source: Flora's Recipe Hideout


3/4 cup plus 2 tablespoons water

1 tablespoon low-fat margarine

1 tablespoon non-fat dry milk

2 cups bread flour

2 tablespoons sugar

1 teaspoon salt

3/4 teaspoon cinnamon

2 teaspoon regular yeast or

1 3/4 teaspoon bread machine yeast or quick acting yeast

1/2 cup raisins

Filling - 1/4 cup brown sugar and 3/4 of a teaspoon cinnamon.

Put everything in the bread machine, do on the dough cycle. When done turn out onto a floured counter top. Roll out, sprinkle with 1/4 cup brown sugar that was mixed with 3/4 teaspoon cinnamon - throw some raisins on if you like. Roll up and put in a Pam sprayed loaf pan. Cover and let rise for at least a half hour in a warm area. Bake at 350° for approximately 30 minutes. Let cool and slice.



Fit a single crust into the bottom of a 9" pie shell. Do not prick the crust. Set aside. Preheat oven to 325° F.

Chocolate Bonbon Coating:

5 ounces semi-sweet chocolate chips

1/3 cup heavy cream

Put chips into a 1-cup glass measure. Add cream. Melt on high in microwave for 30 seconds. Stir well to see if all chocolate is melted and can be combined fully with the cream. If not, microwave for 12-15 seconds more--do not over-microwave.

Pour about 1/4 cup coating into bottom of pie shell. Using the back of a spoon, spread chocolate over the bottom evenly. Set aside. Reserve the remaining chocolate.


1 1/4 cups white sugar

3 egg whites

1/2 teaspoon salt

1/2 cup softened butter

1/4 cup all-purpose flour

1/2 cup milk

1 teaspoon almond extract

2 cups shredded or flaked coconut

Beat egg whites, sugar and salt together until thickened. Add butter and beat in well. Add flour and beat again. Add almond extract to milk and add to egg white mixture. Beat in well. Fold in coconut. Pour into chocolate coated pie shell. Bake for 1 hour.

Remove baked pie to rack. Microwave the chocolate on high for 12 seconds--it should be very liquid. While pie is hot pour the chocolate around over the surface. Use back of a spoon to spread out to crust. Cool at room temperature and then chill in refrigerator.

Note: if using a commercial crust it is a good idea to cover the crust with foil for all but the last 15 minutes of baking to prevent over-browning. If using a home-made crust, watch to see that it is not over-browning, and cover when you think it is just the right shade.


Serves 8

3/4 cup extra-dry or brut champagne or sparkling wine

1 1/4 cups all-purpose flour

1/2 cup fine yellow cornmeal

1 cup sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

Grated zest of 1 lemon

3/4 cup slivered blanched almonds

1/2 cup (1 stick) unsalted butter, cut into pieces

2 eggs, beaten until foamy

1 teaspoon vanilla extract

3 tablespoons tart dried cherries

Measure champagne and let stand at room temperature 30 minutes to 1 hour to go flat.

Preheat oven to 350 degrees. Grease an 8-inch spring-form pan. Line the bottom with parchment paper and grease parchment. Place flour, cornmeal, sugar, baking powder, salt, zest and almonds in food processor. Pulse a few times. Add butter and pulse until crumbly. Add eggs, champagne and vanilla. Process until smooth. Scrape into prepared pan and sprinkle with dried cherries; press cherries into batter with rubber spatula. Bake 45 to 50 minutes, until golden around edges and cake tester inserted into center comes out clean. Remove pan sides and cool completely on rack. Serve with juicy crushed strawberries sprinkled with sugar and whipped cream, or plain dusted with powdered sugar.


Enriched Fish Stock:

1 bottle clam juice

1 medium onion, chopped

2 garlic cloves, smashed

2 large mushrooms, sliced

1 1/4 cups dry sherry

1 3/4 cups water

6 peppercorns

2 bay leaves

2 sprigs thyme (1/2 teaspoon dried)

Combine and bring to a boil. Reduce heat and simmer 30 minutes. Strain and reserve. Makes approximately 2 cups.


1/3 cup butter

1/3 cup flour

2 cups enriched fish stock (above)

1 cup milk

1 package lump crab meat, thawed and flaked (8 oz. pkg.)

2 1/2 cups milk

3/4 cup heavy cream

5 drops Tabasco

1 1/2 teaspoons salt

8 ounces Brie cheese, divided: 6 ounces/2 ounces

Chives, small amount, chopped, for garnish

Melt butter in a 5 quart pot. Stir in flour and cook 2 minutes. Add enriched fish stock and 1 cup milk. Stir in and simmer 2 more minutes. Add crabmeat and heat gently 5 minutes.

Heat the remaining milk and cream with Tabasco and salt added in a large microwave-safe container until bubbles start to form around the edges. Do not boil. Add crab mixture.

Cut 6 ounces Brie cheese into small pieces, rind removed, and add to hot soup in microwave container. Stir to melt. Cut remaining 2 ounces of Brie into small pieces and reserve to add directly to soup bowls when serving.

Let soup stand 15 minutes to blend, then reheat in microwave on defrost setting for 5 minutes. To serve: Place a small piece of Brie in soup bowl. Ladle soup over and sprinkle with a few minced chives.


2 Tbs (30 ml) butter

2 scallions (spring onions), green and white parts, finely chopped

2 tsp (10 ml) all-purpose flour

1 cup (250 ml) heavy cream

1/4 cup (60 ml) dry sherry

1 lb (450 g) crab meat, picked over to remove shells and cartilage

2 Tbs (30 ml) freshly grated Parmesan cheese

Salt and freshly ground pepper to taste

A grating of fresh nutmeg

1/4 cup (60 ml) bread crumbs

1/2 cup (125 ml) grated Gruyere or Swiss cheese

Heat half the butter in a saucepan over moderate heat and sauté the scallions for 5 minutes. Stir in the flour and cook for 2 minutes. Stir in the cream and bring to a boil, stirring frequently. Reduce the heat to low and simmer for 3 minutes. Stir in the sherry and emove from the heat. Stir in the crab meat, Parmesan, salt, pepper, and nutmeg. Pour the mixture into a lightly greased baking dish or 4 to 6 lightly greased ramekins. Heat the remaining butter in a skillet over moderate heat and stir in the bread crumbs. Sprinkle the grated cheese over the crab mixture and top with the crumbs. Bake in a preheated 400F (200C) oven until the cheese has melted and the filling is bubbling, about 15 minutes.

Serves 4 to 6. Bon appetit from the Chef at World Wide Recipes


5 cups peeled cubed potato

3 cups water

2 eggs (unbroken)

1-1/4 teaspoon salt

1 cup mayonnaise

1/4 cup minced stuffed olives

1/4 cup minced green bell pepper

1/4 cup minced celery

2 tablespoon minced onion

2 tablespoon minced green onion

1 tablespoon minced parsley

1 tablespoon sweet pickle relish

1 tablespoon white wine vinegar

1 tablespoon olive juice

1 teaspoon Worcestershire sauce

1/4 teaspoon black pepper

1/4 teaspoon salt


In a saucepot combine potato, water, eggs and 1 teaspoon salt. Bring to boil and cook for 10 minutes. Drain potatoes and chill in refrigerator. Cool eggs by running under tap water, peel and dice eggs, set aside for later use.

In a bowl, stir together remaining ingredients. Fold in chilled potatoes and diced eggs until blended. Yield 8 servings


1 cup finely minced onion

2 Tablespoons butter

2 eggs, lightly beaten

1 can (10 3/4 oz.) plain cream of mushroom soup

4 cups biscuit mix

2 cups shredded cheddar cheese, divided

1/4 cup minced parsley

Sprinkle of hot pepper flakes or taco spice (optional)

Sauté onion in butter in a medium saucepan until tender. Do not brown. Remove from heat. Add mushroom soup and stir well. Add lightly beaten eggs.

Preheat oven to 400ºF.

In a mixing bowl, combine with spoon, biscuit mix, 1 cup of the cheese and the parsley. Add egg mixture all at once. Stir just until blended. Do not beat.

Brush 2 8-inch round cake pans with shortening. Divide batter evenly between the 2 pans. Bake for 20 minutes. Sprinkle remaining cheese over both pans and then, if desired, sprinkle with spice. Bake 10-15 minutes longer.

Serve hot.

Time Management: The bread should be baked shortly before serving. To conserve on last minute preparation time, you may cook the onion and mix with the coup and eggs and then refrigerate. You may also combine the biscuit mix, cheese and parsley ahead of time. Then, just before baking, combine the two mixtures as directed above. Bake as directed, but give an extra 2-3 minutes to the first baking to compensate for the cold liquid.



1 cup butter

1 cup granulated sugar

1 cup light brown sugar

3 eggs

1 tsp vanilla

5 cups flour

1 tsp baking soda


1 pound dates, finely chopped or ground

1 tbsp grated orange rind

1/2 cup granulated sugar

1/2 cup water

1 cup walnuts, chopped

To prepare dough, cream the butter and sugars together until very light and creamy. Beat in the eggs, one at a time. Beat in the vanilla.

Sift the flour with the baking soda and stir into the batter to make a soft dough.

Dough may be rolled immediately or chilled for easier handling.

To prepare filling, combine the dates, orange rind, granulated sugar and water in a small pan and heat, stirring, until mixture is thick. Cool. Stir in the walnuts.

Roll out half the dough on a lightly floured pastry cloth or board into a rectangle about 10 by 16 inches. Spread with half the cooled date mixture and roll from

the long side like a jellyroll. Wrap in waxed paper and chill several hours or overnight. Repeat with the other half of dough and date mixture.

Preheat the oven to 350 degrees.

Slice the rolls about 1/3 inch thick and place, cut side up, on lightly greased baking sheets. Bake 15 minutes, or until well browned. Cool on a rack. Makes

about 6 dozen.

Note: If you like, roll out half the dough, spread with all the filling, roll out the other half of the dough and cover the first layer and date filling, then bake the whole thing and after it has cooled a little, cut into bars or squares.


1 stick butter

1/2 cup diced onion

6 large (4 1/2#) potatoes, diced


2 teaspoons chicken bouillon granules or 2 cubes

12 ounces dairy sour cream

1 pound processed block cheese (such as Velveeta(r))

10 slices bacon, cooked and crumbled

1 Tablespoon salt

Freshly ground black pepper to taste

Cook onion in 1 Tablespoon of the butter until wilted. Add potatoes, bouillon and sufficient water just to cover. Boil gently just until potatoes are cooked. (Be careful to not scorch.) Do not overcook until potatoes are mushy. Do not drain after cooking.

Cook bacon while potatoes are simmering. Crumble.

Dice the cheese and stir into the hot potatoes until melted. Add the sour cream and remaining butter. Stir together until combined.

Taste for salt. Top with freshly ground pepper and crumbled bacon.

Garnish with snipped chives if desired.



1/2 3# frying chicken, cooked, boned and torn into small pieces*

1/2 cup chopped onion

2 garlic cloves, minced

3 Tablespoons oil

2 1# cans white beans, drained and rinsed

2 cans chicken broth

1 small (4 oz) can chopped mild green chilies

1 cup fresh or frozen corn

1teaspoon salt

Pinch hot paprika or pure chili powder**

2 cups half and half cream

8 ounces shredded Co-Jack cheese

Sauté onions and garlic in oil until soft. Do not brown. Add the two cans of drained white beans and 1 can of the chicken broth. Heat to a simmer and cook 5 minutes. Purée solids with a hand blender or transfer the solids to work-bowl of food processor or a blender.

Add second can of chicken broth, diced tomatoes, chilies, corn and chicken. Heat all to a simmer and add salt and chili powder. Simmer gently for 5 minutes and add cream. Bring temperature back up and serve.

Ladle into soup bowls, spoon a dollop of cilantro pesto (RECIPE BELOW) in center and sprinkle with Co-Jack cheese.

*You may use 1 1/2 cups of leftover chicken, or chicken breast.

If you wish a smoky taste, after you have chicken in small pieces, combine 1-teaspoon vegetable oil with 1/2 teaspoon liquid smoke and then sprinkle over chicken and toss to mix thoroughly.

**Pure chili powder has no other herbs and flavorings added.


1 Tablespoon garlic, minced

1/4 cup Parmesan cheese

1 cup cilantro leaves

3 Tablespoons toasted pumpkin seeds

2 Tablespoons olive oil

1/4 teaspoon salt

Juice from 1/2 lime

1/3 cup sour cream

Blend all above ingredients in a food processor or blender until smooth. (Mixture may be made ahead and frozen for future use. This is a good way to use up surplus cilantro you may have on hand.)


(serves 10)

3 golden delicious apples, cored and sliced into 1/8-inch wedges

3 red apples, cored and sliced into 1/8-inch wedges

juice of 1/2 lemon

1 sheet puff pastry, thawed and unfolded

2 teaspoons cornstarch

2 tablespoons ground hazelnuts (or plain cookie crumbs, if you do not use nuts)

2 tablespoons honey or 1/4 cup sugar, combined with 1/2 teaspoon

cinnamon) whichever you prefer to symbolize sweetness)

1/2 teaspoon cinnamon

egg wash (1 egg, whisked together with 1 tablespoon water)

Place the apple slices in a large mixing bowl and sprinkle with the lemon juice. Set aside.

Preheat oven to 375 degrees.

Roll out the puff pastry carefully, until all the creases folds, and cracks are smoothed out and the pastry measures about 11 x 16". With a rotary (pizza) cutter and a ruler, carefully measure 1/2" borders around the pastry and cut them, short ends first. Spray a large cookie sheet with cooking spray. Carefully transfer the pastry to the cookie sheet, egg wash border side up. Place border strip of pastry over the egg wash it matches most closely in size, trimming the excess off the corners. Sprinkle the cornstarch and the hazelnuts evenly over the pastry, leaving a 1" border around the edges. With a pastry brush, paint a 1/2" edge around the pastry and place the 1/2" pastry borders upon the edges they match most closely in length. Cut off the excess.

Place the apple slices, alternating the red and yellow skin colors, in neat rows to cover the entire surface of the tart, right up to the pastry 1/2" edge. Drizzle the apples with honey or sprinkle with the cinnamon sugar. Using a pastry brush, paint the 1/2" pastry edges with the egg wash.

Bake the tart for 35 to 45 minutes or until the pastry is golden and the apple juices are bubbling. Serve warm (not hot) or at room temperature.


Yield: Makes 2-2/3 cups (4 servings)

Source: The New Family Cookbook for People with Diabetes

Book info: http://tgcmagazine.com/bin/track/click.cgi?id=59

1 medium bulb fennel (10 ounces), plus feathery top

1 tablespoon olive oil

1 sweet onion (Spanish or Vidalia if in season), cut into thin wedges

2 ripe plum tomatoes or small tomatoes, chopped

1/4 teaspoon salt

Pinch of freshly ground pepper

Trim the long stalks from the fennel down to the bulb. Chop and reserve 2 tablespoons of the feathery greens from the fennel stalks. Slice the bulb into thin strips.

Prepare a medium skillet with non-stick pan spray. Heat the oil in the skillet; sauté the fennel strips and onion until the fennel is crisp-tender, about 8 to 10 minutes. Stir in the tomatoes, salt and pepper.

At serving time, garnish with the chopped fennel greens.


(serves 8-10)

2 tablespoons olive oil

2 cloves garlic, minced finely

a pinch dried and crumbled oregano leaves

2 16 ounce bags of frozen, chopped

juice of 1/2 lemon

toasted pine nuts

In a large sauté pan, heat the olive oil and add the garlic and the oregano. When the garlic becomes aromatic, about 1 minute, add the spinach and stir occasionally over a medium flame until liquid no longer pools at the bottom of the pan and the spinach no longer appears wet. Reheat over a medium flame rapidly, and add the lemon juice at this point, just before serving.



2 ounces small pasta

Cook pasta in salted water until al dente. Drain, rinse with cold water and then stir 1 teaspoon olive oil through and reserve.

1/2 pound sweet Italian sausage (with fennel)

1/4 cup water

1 cloves garlic, minced

1/2 cup diced onion

3/4 cup red zinfandel

1/2 teaspoon dried oregano

Dash dried thyme or 1/2 teaspoon fresh

1 bay leaf--stick toothpick through leaf

1 medium red potato, diced

1/2 cup sliced celery

1-10 ounce box frozen mixed vegetables

3 cans chicken broth

1/2- 10 ounce package frozen chopped spinach, thawed

1-15-16 ounce can diced tomatoes, undrained

1 6 ounce zucchini, halved and thickly sliced

1/4 teaspoon dried red pepper flakes

Dash freshly ground black pepper

3/4 teaspoon salt (to taste)

2 Tablespoons good quality Balsamic vinegar

2 Tablespoons minced parsley

1 can cannellini beans, drained and rinsed

3 Tablespoons Pesto sauce

Simmer sausage links in water, covered, for 8 minutes. Cool & slice sausages. Reserve sausage slices. Cook onions and garlic in sausage liquid about 2 minutes. Add to stock pot. Add wine, oregano, thyme and bay leaf. Simmer while preparing potato and celery.

Add potato, celery, frozen vegetables and chicken broth. Cook until vegetables are tender--about 15 minutes. Remove bay leaf.

Add spinach, tomatoes, zucchini and reserved sausage slices. Simmer 5 minutes.

Add red pepper flakes, black pepper, salt and Balsamic vinegar. Bring to very gentle simmer. Stir if needed to keep from sticking.

Just before serving, add parsley, cannellini beans, Pesto and reserved pasta. Simmer long enough to heat beans through and disperse Pesto sauce.

Note: It's nice to add freshly grated Parmesan cheese on each serving.

Time Management: Soup may be prepared up to where you add the beans and pasta, etc., and kept warm for 1 hour. If wishing to do farther ahead, stop before adding spinach and remaining ingredients and chill. Reheat and complete as directed.


5 medium onions -- sliced

1/2 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/3 cup butter or margarine

1/2 cup dry sherry

1/4 cup grated Parmesan cheese

Combine onion, sugar, salt, and pepper; stir gently. Melt butter in a heavy

skillet; add onion mixture, and cook, stirring frequently, 5 to 8 minutes.

Stir in sherry, and cook an additional 2 to 3 minutes. Spoon into serving

dish; sprinkle with cheese. Yield 6 servings.


(C) Dorine Houston, 2002 Serves 4-6.

angel hair pasta, cooked and tossed in extra virgin olive oil

1/2 cup fresh oregano, chopped

1 cup fresh sweet and/or bush basil, chopped

1/3 cup flatleaf parsley, chopped

1/2 cup Greek olives, chopped

4 oz. feta cheese, crumbled

1 13-oz. can chicken

1 clove fresh garlic, minced


1/3 cup extra virgin olive oil

2 T. red wine vinegar

salt and freshly ground black pepper


sprigs of fresh oregano, basil and/or parsley


additional Greek olives, left whole

Toss vinaigrette well with remaining ingredients until well combined, then

toss with cooked angel hair pasta. Arrange on a platter and garnish. Serve

with a green salad and some pita bread wedges.



2 tablespoons olive oil

1 large red bell pepper

2-eight ounce fillets of your favorite fish

1 teaspoon Cajun Seasoning

1 tablespoon lemon juice

Roasted Red Pepper Pasta

1 tablespoon olive oil

1/2 cup roasted red pepper, chopped

2 tablespoon minced fresh basil

2 tablespoon minced fresh thyme

1 tablespoon minced garlic

2 cup heavy cream

1/4 cup grated Parmesan cheese

1/2 cup chopped tasso

1 teaspoon Cajun seasoning

1/4 pound of rotini pasta cooked

2 tablespoon minced parsley

2 tablespoon chopped green onion


Grilled Fish

Fire up gas grill or Bar-be-cue. Coat red bell pepper with 1 tablespoon of olive oil and cook over grill until red pepper is completely charred. Remove from pit and cover pepper with damp cloth and allow pepper to sit for 5 minutes. Peel skin of pepper while running under cool water.

Season fillet with remaining tablespoon of olive oil, Cajun seasoning and lemon juice and grill fish until done. Approximately 5 minutes on each side. Set aside while you make Roasted Red Pepper Pasta.

Roasted Red Pepper Pasta

In a saucepan heat 1 tablespoon of olive oil over medium heat, add roasted red pepper, basil, thyme and garlic. Cook for one minute.

Stir in heavy cream, Parmesan cheese, Tasso and Cajun seasoning, bring to boil. Lower fire and simmer until sauce thickens slightly.

Add pasta and cook just until pasta is heated. Stir in parsley and green onions. Divide pasta onto 2 plates and top each portion of pasta with fillet of grilled fish.

Yield 2 servings


On Friday afternoons, before the house is full of weekend guests, roast this easy apple jelly-glazed turkey breast. It pleases everyone-especially white meat lovers-and provides great leftovers for Saturday and Sunday sandwiches and other dishes. Cooks who would prefer not to worry about producing equally moist white and dark turkey meat (difficult to achieve when you're cooking a whole bird), love this dish, too. Save the turkey carcass for stock.

One 7 -pound un-boned turkey breast

1 lemon

Salt and freshly ground black pepper

5 shallots

1/2 cup apple jelly or red currant jelly

1/4 cup apple cider

1/2 teaspoon ground ginger

1 teaspoon dried thyme

1 teaspoon canola or other vegetable oil

1 medium onion, quartered

1 celery stalk, cut into 4 equal pieces

1 bunch Italian parsley or fresh coriander (cilantro), tied together

1 cup Chicken Stock (page 61), or good instant or low-sodium canned broth

2 tablespoons crushed juniper berries

1 bay leaf

Place the breast in a baking pan. Squeeze the juice of the lemon inside and over the outside of the breast. Season with the salt and pepper.

Chop the shallots in a food processor. Add the apple jelly, 1/4 cup of the apple cider the ginger, and thyme. Pulse to blend.

Preheat the oven to 425°F. Brush the underside of the breast with the glaze. Place the breast skin side up in a roasting pan and rub the skin with the oil. tuck half the onion under the breast and half in the neck pocket of the breast. tuck the celery and parsley under the cavity.

Place the breast in the oven and roast 20 minutes. Remove from the oven and brush with some of the glaze. Add the remaining cider, the stock, juniper berries and bay leaf to the pan. Cover with foil and roast for 1 hour, basting twice.

Remove the foil and brush with the remaining glaze.

Lower the heat to 375°F. and roast uncovered until the meat is a lovely caramel color and the juices run clear when the breast is pierced with a fork, 20 to 30 minutes. (The internal temperature at the thickest part of the roast will be 160°F.) Allow to rest 20 minutes before carving. Discard the bay leaf. Serve with the pan juices passed separately. Serves 8


1 cup Flour

1 cup Brown Sugar -- packed

1 teaspoon Baking Powder

1 teaspoon Baking Soda

1/2 cup Applesauce

2 Eggs -- beaten*

1 cup Left-over Oatmeal

1 cup Raisins

1 teaspoon Vanilla

In a large bowl, combine flour, brown sugar, baking powder and baking soda.

In a second large bowl, combine vegetable oil, eggs, oatmeal, raisins and vanilla. Add wet ingredients to dry ingredients and stir just enough to moisten the dry ingredients (batter will be thin and lumpy). Pour into 12 greased or lined muffin tins. Bake at 350 degrees F for 18 - 20 minutes or until muffins test done with a toothpick inserted into middle of muffin.

*Note for Vegetarian application: Omit eggs in this recipe, and substitute with egg-replacer powder, which may be found in your local health food store, or 1 Tbsp. Soy flour mixed with enough water to make a paste, for each egg.

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


1/4 cup vegetable oil

1/3 cup White Flour

1 cup chopped onion

1/2 cup chopped green bell pepper

1/2 cup chopped celery

2 tablespoons minced garlic

1-14 ounce can diced tomato

1 teaspoon Cajun Seasoning

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon dried thyme

4 cups water

3 cups chicken broth

2 Bay Leaves

1/2 teaspoon Tabasco

1/2 pound peeled shrimp

1/2 pound white crabmeat

12 shucked oysters

1/4 cup chopped green onions

1/4 cup minced parsley

4 to 6 cups cooked rice

In a medium size stockpot, heat vegetable oil, add flour and cook until dark roux forms. Add half of onion, celery and bell pepper, cook for 5 minutes. Stir in garlic, continue to cook for 5 minutes.

Stir in diced tomato, onion powder, garlic powder, dried thyme and simmer for 10 minutes.

Stir in water, chicken broth, bay leaves and Tabasco, bring to boil, lower fire to medium and simmer for 45 minutes.

Stir in shrimp and simmer for 5 minutes. Add oyster, crabmeat and simmer for additional 5 minutes.

Stir in green onions and parsley. Serve each serving with a cup of steamed rice.

Yields 4-6 serving


2 cup water

1/2 teaspoon liquid crab boil

1/4 teaspoon salt

1 pound peeled shrimp

2 T shrimp stock

3 T lemon juice

1/2 cup mayonnaise

1/4 minced celery

1/4 minced red bell pepper

2 boiled eggs shelled and chopped

1/2 teaspoon salt

1/2 teaspoon black pepper

2 T chopped green onion

1 T minced parsley

Assorted Greens

Tomato slices

Assorted Veggies

Combine water, liquid crab boil & salt in small saucepot, bring to boil, add shrimp and cook for about 10 minutes, or until done. Drain shrimp reserving shrimp stock. Chill shrimp.

In a medium size bowl, combine reserved shrimp stock, lemon juice, mayonnaise, celery, red bell pepper, boiled eggs, salt, black pepper, green onion and parsley.

Fold in chilled shrimp, green onion and parsley. Allow to chill under refrigeration for 30 minutes.

Place scoop of shrimp salad over a bed of assorted greens and garnish with a slice of tomato and veggies. Yield: 4 Servings


1 1/2 - 2 lbs (675-900 g) new white or red potatoes (choose the smallest ones)

1/4 cup (60 ml) extra-virgin olive oil

1/4 cup (60 ml) chopped fresh herbs such as parsley, chives, oregano, or


2 Tbsp (30 ml) white wine vinegar

Salt and freshly ground pepper to taste

Crushed red pepper flakes to taste

Boil the potatoes in salted water just until tender - do not over-cook. Drain the potatoes. Whisk together the remaining ingredients and combine with the potatoes while they are still warm, tossing to combine. Refrigerate for at least 2 hours. Serve cold or at room temperature. Serves 6 to 8 as an appetizer.

Bon appetit from the Chef at World Wide Recipes





serves 6 to 8

1/2 cup finely chopped onion

2/3 cup finely chopped mushrooms

1/3 cup sunflower seeds, ground

1/4 cup peanuts, ground

1/4 cup fresh parsley, chopped

1/3 cup grated cheese

1/3 cup sesame butter or tahini

2 tablespoons lemon juice

1 tablespoon soy sauce

Wheat germ, optional

In a large bowl, mix all ingredients very well. Shape into patties and roll in wheat germ, if desired. Fry in hot oil until browned, about four to five minutes per side.


1 1/2 cups Boiling Water

1 cup Oatmeal

1/2 cup Butter or Margarine

1 cup Brown Sugar

1 cup Sugar

2 Eggs

1 1/2 cups Flour

1 teaspoon Baking Soda

1 teaspoon Cinnamon

1 teaspoon Nutmeg

1/2 teaspoon Salt


1/4 cup Brown Sugar

1/2 cup Sugar

1 cup Coconut

1 cup Nuts -- chopped, optional

6 tablespoons Butter or Margarine

1/2 cup Evaporated Milk

1/2 teaspoon Vanilla

In a small bowl, pour boiling water over oatmeal, then mix well. In a large

bowl, cream butter or margarine, sugars and eggs with electric beaters.

Stir soaked oatmeal into butter mixture and mix well. Stir in dry

ingredients, then pour into a 9 x 13 inch pan which has been prepared with

non-stick cooking spray or has been greased and floured. Bake at 350


F. for 30 - 35 minutes.


In a saucepan, combine all ingredients except vanilla. Heat until bubbly,

then stir in vanilla quickly. Spread on cake immediately before topping

begins to set up.

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


1 butter-nut squash-2 pound average

2 tablespoons olive oil

2 tablespoons butter

1/2 cup minced tasso

1/2 cup minced onion

1 tablespoon minced garlic

1 teaspoon nutmeg

1 teaspoon hot sauce

3 cup chicken broth

1 cup heavy cream

Pre-heat oven to 350 degrees, split butternut squash in half, scoop out seeds and discard. Coat squash with olive oil. Place on sheet pan and roast in the oven for 1 hour and 15 minutes. Allow to cool, scoop out squash from shell and discard shell. Mash squash until fluffy.

In a medium sauce pot heat butter and add tasso ham, cook for 5 minutes.

Add onions and garlic and cook for additional 5 minutes. Add chicken broth, nutmeg, hot sauce and mashed squash. Lower fire and simmer for 30 minutes covered, whisking occasionally. Stir in cream and simmer for 10 minutes uncovered. Yields 4 to 6 servings




2 cups water

1 teaspoon salt

1 large eggplant, peeled & sliced into 8 medallions

2 cups vegetable oil

2 cups flour

1 teaspoon Cajun Seasoning

2 eggs

2 cups milk

1/2 teaspoon hot sauce

2 cups Italian bread crumbs

1 tablespoon olive oil

1/2 cup minced onion

1/4 cup minced green bell pepper

1/4 cup minced celery

1 tablespoon minced garlic

One 10 ounce can Italian Style Diced Tomatoes, drained

1 teaspoon dried basil

1/4 teaspoon dried thyme

1/4 teaspoon salt

1/2 teaspoon hot sauce

1 cup heavy cream

1/4 cup grated Parmesan cheese

1 pound lump crabmeat

1/4 cup chopped green onions

2 T minced parsley

In a bowl stir together salt and water. Place eggplant medallions in bowl and allow them to soak for 30 minutes. Drain eggplant, rinse with cold water and pat dry. Return to bowl.

Heat cooking oil to 325 F.

In another bowl, season flour with 1/2 teaspoon Cajun seasoning.

In another bowl, beat together eggs, milk, remaining Cajun seasoning and hot sauce. In yet another bowl, place Italian breadcrumbs.

Coat eggplant in seasoned flour, then dip into milk-egg mixture and then coat with breadcrumbs, pressing firmly to make crumbs stick.

Place breaded eggplant into heated oil. Fry 2 to 3 minutes on each side until brown. In a large skillet, heat olive oil, add onion, bell pepper, celery and garlic. Cook for 2 minutes, stir in Italian Style Tomatoes, basil, thyme, salt and hot sauce. Lower fire and simmer for 5 minutes or until water is evaporated.

Stir in heavy cream and cheese, continue to simmer until sauce starts to thicken slightly, about 5 to 7 minutes.

Gently stir in lump crab, green onions and parsley, allow to simmer until crab is heated.

Divide crab sauce between 4 plates and top with 2 medallions of eggplant.

Yields 4 servings.





serves 6

1 1/2 cups ground pecans

1 1/2 cups chopped celery

1 1/2 cups dry bread crumbs

2 1/2 cups milk

3 tablespoons chopped onion

3 tablespoons butter or margarine

1 teaspoon herb salt

3 beaten eggs

Combine all ingredients in a bowl and let rest for 30 minutes. Bake in a greased loaf pan at 375 degrees for 1 hour. Can be served with a simple fresh mushroom gravy.


3 poblano peppers

2-3 boneless chicken breast halves (about 16 ounces)

1-2 Tablespoons oil

1 medium onion

3 garlic cloves, minced

2 cups white mushrooms, sliced

1 can posole (yellow hominy), drained

1/2 cup water

1/3 cup cornstarch

2 cans chicken broth

1/3 cup minced cilantro

2 cups milk

16 ounces processed cheese, cubed

1/3 cup sour cream

Salt to taste

Pinch of chipotle powder or cayenne (optional)

Method 1 (Doing indoors): Push on poblanos to flatten a little. Place in foil-lined pan, and place under broiler about 3-4 inches from heat. Broil on one side until skin is blackened almost all over, turn over and repeat. Remove to bowl and cover with plastic wrap to allow to steam until cooled. Strip away blackened skin and remove seeds. Cut peppers into 1/2" x 1" strips. Set aside.

Cut chicken breast meat into bite-sized strips. Heat oil in large sauté pan. Sauté meat until it is fully cooked. Remove and set aside. Dice onions and add to sauté pan. Cook until softened.

--Continue preparation at the "To Finish" section below--

Method 2 (Doing over grill): Rinse, pat dry and lightly brush chicken breasts with oil. Cut onion into 1/4 inch thick slices; do not separate into rings. Rinse poblanos and pat dry.

Place onion slices, peppers and chicken over medium coals or grill over medium heat 10-15 minutes or until vegetables are soft, pepper skins have blackened and chicken is done. (The juices should run clear.) Place peppers in bowl and cover while still hot from the fire. Let steam until cooled, then peel blackened skins and scrape out seeds. Dice onion and cut peppers and chicken into strips.

Place 2 Tablespoons butter in sauté pan over low heat.

--Continue preparation at "To Finish" section below--

To Finish (Both methods): Add garlic to sauté pan and cook 1 minute. Remove and put with reserved chicken. Add mushrooms and sauté 2-3 minutes, until softened. Remove pan from heat, add posole, chicken, onion and poblano.

Combine 1/2-cup water with cornstarch in small dish. Add chicken broth to soup pot and bring to a simmer. Stir in the cornstarch mixture. Stir constantly until mixture bubbles for about 2 minutes. Add cilantro. Bring heat up and allow to simmer for at least 5 minutes. Add reserved chicken and vegetables, then add milk and cheese and stir until melted. Do not simmer after cheese is added. Just before serving stir in the sour cream. Taste for salt (about 1/2 teaspoon may be needed), and add chipotle powder if additional heat is desired.


by Todd Wilbur

Chicken gizzard. It took more than ten years to get around to cloning a recipe that absolutely requires chicken gizzard. I've seen the official ingredients list for the Cajun gravy from Popeye's, and if we're gonna do this one right there's just got to be some gizzard in there. Pour this delicious stuff over the Popeye's Buttermilk Biscuits clone from last week, or onto whatever begs to be swimming in pure flavor. Cajun or not, get ready for some of the best gravy that's ever come off your stovetop.

1 tablespoon vegetable oil

1 chicken gizzard

2 tablespoons minced green bell pepper

2 1/2 ounces ground beef (1/4 cup)

2 1/2 ounces ground pork (1/4 cup)

2 cups water

1 4-ounce can Swanson beef broth

2 tablespoons cornstarch

1 tablespoon flour

2 teaspoons milk

2 teaspoons distilled white vinegar

1 teaspoon sugar

1 teaspoon salt

1/2 teaspoon coarse ground black pepper

1/4 teaspoon cayenne pepper

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

dash dried parsley flakes

1. Heat 1 tablespoon vegetable oil in a large saucepan over medium heat. Sauté chicken gizzard in the oil for 4 to 5 minutes until cooked. Remove gizzard from the pan and let it cool so that you can handle it. Finely mince the chicken gizzard.

2. Combine ground beef and ground pork in a small bowl. Smash the meat together with your hands until it's well-mixed. Add bell pepper to the saucepan and sauté it for 1 minute. Add ground beef and pork to the pan and cook it until it's brown. Use a potato masher to smash meat into tiny rice-size pieces as it browns.

3. Add water and beef broth to the pan. Immediately whisk in cornstarch and flour. Add remaining ingredients and bring the mixture to a boil. Reduce heat and simmer gravy for 30 to 35 minutes or until thick. Makes 3 cups

( http://www.topsecretrecipes.com )


1 package dry yeast

1/4 cup warm water (105º-110ºF.)

3 cups bread flour

1 1/2 teaspoons salt

3/4 cup cold water

Poppy seeds

Processor method: Fit metal blade in work bowl of food processor. Add flour and salt. Pulse to combine.

Stir yeast into the 1/4-cup of warm water. Pour into machine while motor runs. Pour in the remaining cold water while motor continues to run. Process until ball forms. Check for moisture content by watching the ball-if it does not form a cohesive ball, it is too dry-add water by teaspoons until ball forms. If ball is sticking to sides of work bowl as it revolves, it is too moist-add flour by Tablespoons. Let it incorporate and check again before adding any more. When ball is right, let it revolve for 45 seconds to knead. Finish as directed below.

Hand or Mixer method: Pour all of the water (it should be warm) into large mixing bowl. Stir in yeast. Let set a couple of minutes to proof. Combine salt and flour. Beat in 1 cup of flour for 1 minute. Add second cup and beat 1 minute. Add third cup and stir to moisten flour, then empty out onto floured counter and knead for 8 minutes. Finish as directed below.

To Finish: Transfer dough to a 1-gallon plastic zip-type bag and zip closed. Set in a warm, draft free place until doubled, about 45 minutes.

Grease large baking sheet with 1 Tablespoon shortening. Sprinkle evenly with cornmeal. Punch dough down. On lightly floured surface, shape dough into a 12" roll. Cut dough into 12 pieces. Shape each into a rounded oval. Place on baking sheet 2 inches apart. Gently pull rolls to elongate slightly and taper the ends. Cover loosely with lightly sprayed plastic wrap. Let rolls rise until almost doubled, about 40 minutes. Preheat oven to 450ºF.

Place one oven rack in lower section of oven and one in middle. Place shallow pan of hot water on lower rack just before putting the rolls into the oven. Put cold water into a spray bottle.

Combine 1/2-teaspoon cornstarch with 1/3-cup water. Bring to a boil. Slash each roll at an angle. Brush rolls with cornstarch water and sprinkle with poppy seeds. Place in center of oven and immediately spray oven quickly with water. Bake for 25-30 minutes, until deep golden brown. 10 minutes after they have started baking, quickly open door and re-spray into oven. When baked, transfer to rack and cool slightly. Serve warm.

If desired, rolls can be frozen after baking. Cool completely. Double wrap and freeze for up to 1 month. Thaw, then re-warm in 350ºF. oven before serving. Microwave warming will soften crust.


This quick and easy soup might become a favorite because, in addition

to the potatoes and carrots, you can add just about any vegetable you

have on hand. Try adding some diced turnips or tomatoes, or chopped

broccoli, or frozen peas. You get the idea.


1 Tbsp (30 ml) extra-virgin olive oil or butter

4 medium potatoes, peeled and diced

4 carrots, peeled and diced

1 - 3 cloves garlic, finely chopped

4 - 6 cups (1 - 1.5 L) chicken, beef, or vegetable stock

Salt and freshly ground pepper to taste

Heat the oil in a large pot over moderate heat and sauté the potatoes, carrots, and garlic for 2 to 3 minutes. Add the stock and bring to a simmer. Cook until the vegetables are tender, about 20 minutes. Adjust the seasoning with salt and pepper. Serves 4 to 6. Bon appetit from the Chef at World Wide Recipes


Celeriac, also known as celery root, it a rather ugly, round, knobby thing and is actually the root of a special type of celery grown for its root. It lends a lovely celery flavor to this dish without all the strings that regular celery would contribute.


1 1/2 lbs (675 g) baking potatoes, peeled and coarsely chopped

1 lb (450 g) celeriac (celery root), peeled and coarsely chopped

1/2 cup (125 ml) milk or cream

4 Tbsp (60 ml) butter

Salt and freshly ground pepper to taste

Chopped fresh chives or parsley for garnish

Boil the potatoes and celeriac in salted water until tender, about 20 minutes. Drain and mash with a fork or potato masher, or force through a food mill. Stir in the milk, butter, salt, and pepper. Garnish with chopped fresh herbs.

Serves 4 to 6. Bon appetit from the Chef at World Wide Recipes




1 tbsp. olive oil

1/2 lb. cubed boneless lamb or Beef

1/2 lb. cubed boneless rabbit or chicken

1 tsp. Cajun seasoning

1/2 lb. sliced smoked sausage

1/2 cup chopped onion

1/2 cup chopped celery

1/4 cup chopped green bell pepper

1/4 cup chopped red bell pepper

1 T minced garlic

1 t dried rosemary leaves

1/4 cup red wine

1 cup beef broth

1 can navy beans

1 can Cream Style Navy beans

Onion Topping:

2 T butter

1/4 cup minced onion

1/2 cup bread crumbs


Heat olive oil in a saucepot. Season lamb & rabbit with a teaspoon of Cajun seasoning. Add to pot and cook for about fifteen minutes, until rabbit and lamb is completely browned. Add sausage and continue to cook for 5 minutes.

Add onion, celery, bell peppers and garlic. Continue to cook for 5 minutes. Add rosemary leaves and wine. Cook until wine has evaporated. Add beef broth cover and cook over low fire for 30 minutes.

Uncover and add Navy Beans and Creole Cream Style Navy Beans and cook until beans are heated and creamy.

Pour the white bean cassoulet into a casserole dish and top with onion topping.

For the onion topping heat butter and sauté onions for five minutes pour into small bowl add breadcrumbs and stir together until thoroughly mixed.

Top cassoulet with onion topping and place under pre-heated broiler. Cook until topping is crunchy and browned. Yields 8 servings.


Serves 2


1 teaspoon olive oil

1 teaspoon sesame oil

8 ounces brown mushrooms, sliced (cremini or shiitake, but not button)

1 (3-ounce) package ramen noodles

2 (8-ounce) halibut or other mild white fish fillets (salmon also works well)

Kosher salt

Freshly ground white pepper

1 tablespoon honey

Pinch of chili flakes

6 medium shrimp, peeled and deveined

1/2 Vidalia onion, sliced Lyonnaise style (see Note)

4 scallions, sliced on a bias

2 tablespoons soy sauce

1/4 cup mirin (sweet rice wine)

2 cups miso or vegetable stock (if using miso, the measurement is 2 teaspoons

miso paste for 2 cups water)


Sauté pan, Aluminum foil, 2 large serving bowls, Baking sheet



Preheat oven to 400 degrees. Heat sauté pan over high heat, add oils, then add mushrooms and toss; cook until caramelized, about 3 to 4 minutes. Transfer to a plate and set aside.

Break the ``loaf'' of noodles into 2 equal parts. Season fish with salt and white pepper. Spread a little honey on each fillet and sprinkle with chili flakes. Line serving bowls with aluminum foil, making sure there is a lot hanging over the edges. Lay 1/2 loaf of noodles in each bowl and top with fish. Spread shrimp, mushrooms and onions around the bottom. Top with scallions. Pull foil up around the food and crimp it to seal, leaving one tiny opening in each pouch. Mix liquids together and pour half into each pouch and then seal. Set pouches on a baking sheet and place in the oven for 22 to 25 minutes. Set pouches back in the bowls and open at table. A delicious aroma will fill the air as the steam escapes. Serve with chopsticks and a spoon to eat the ``soup.''

Note: To slice an onion Lyonnaise style, slice it lengthwise through the stem and root ends. Think of slicing a globe longitudinally instead of latitudinally.


1 (1 pound) eggplant, peeled and cut into 1-inch chunks (approx. 3 cups)

1 1/2 teaspoons salt, divided

1 large onion, cut lengthwise and sliced (approx.

2 1/2 cups)

1 large green bell pepper, cut into strips (approx.

1 1/2 cups)

3 medium zucchini, sliced (approx. 4 cups)

2 pounds plum tomatoes, cut into 1/2 inch wedges (or whatever kind you grow)

3 tablespoons tomato paste

2 tablespoons extra-virgin olive oil

1/4 teaspoon black pepper

3 garlic cloves, minced

1/2 cup chopped fresh basil

1/4 cup capers

Place eggplant in a colander over a sink. Sprinkle 1/4 teaspoon salt over eggplant; toss well. Let stand 30 minutes to drain. Pat dry with paper towels. Layer half of each of the onion, eggplant, bell pepper strips, zucchini and tomatoes in a 6-quart electric slow cooker. Combine remaining 1 1/4 teaspoons salt, tomato paste, olive oil, black pepper and garlic in a bowl: stir well. Spoon 1/2 of the oil mixture over vegetable mixture. Repeat layering of vegetables,

ending with oil mixture. Cover with lid; cook on low heat setting six hours or until vegetables are tender. Stir in chopped basil and capers. Serve hot or at room temperature or even chilled.


2 pkg. Rice A Roni, Fried Rice Flavor

Make according to package directions. Cool. When rice is cooled add the


1 med. yellow onion chopped

3 or 4 cooked chicken breasts, cut into cubes

1 4oz. pkg. slivered almonds

Mix together, then just before serving, stir in just enough Miracle Whip

dressing or (mayonnaise) to hold the salad together. Serve chilled.


For the pie:

1 tablespoon unsalted butter, at room temperature

1/4 cup fine graham cracker crumbs (about 3 crackers)

1/2 cup sugar

2 tablespoons cornstarch

15-ounce container ricotta cheese (preferably whole milk)

2 large eggs

1/2 cup heavy (whipping) cream

1 teaspoon grated lemon zest

1 teaspoon vanilla extract

For the topping:

20-ounce can crushed pineapple in syrup

1/4 cup sugar

1 tablespoon cornstarch

2 teaspoons freshly squeezed lemon juice

Preheat the oven to 350 degrees.

For the pie: Spread the butter over the bottom and sides of a 9-inch springform pan or pie pan. Add the crumbs, turning the pan to coat the bottom and sides. Set aside.

In a large bowl, stir together the sugar and cornstarch. Add the ricotta, eggs, cream, lemon zest and vanilla and beat until smooth.

Scrape the mixture into the prepared pan. Bake for 50 minutes, or until the pie is set around the edges but still slightly soft in the center. Transfer to a wire rack to cool to room temperature.

For the topping: Drain the pineapple well, reserving 1/2 cup of the syrup. Set aside.

In a medium saucepan, stir together the sugar and cornstarch. Stir in the reserved 1/2 cup pineapple syrup and the lemon juice. Cook over medium heat, stirring constantly, just until thickened, about one minute. Add the reserved drained pineapple and stir to combine. Remove from heat; set aside to cool slightly.

To serve, spread the pineapple mixture over the pie. Cover and refrigerate for at least one hour before serving.


(Risotto with Porcini mushrooms)

September is the month for mushrooms, and there is nothing I like better than a steamy bowl of creamy risotto mixed with seasonal porcini or wild mushrooms. This is my daughter, Tanya's favorite dish too. There are some very important rules to follow when making risotto, one of which is to use the right rice. My preference is carnaroli, but Arborio, Padano and Vialone Nano are also short grain varietals that will work well.

You also need a wide, heavy non-reactive skillet that evenly disperses heat, and you need to toast the rice evenly before allowing it to release its starches through the gradual addition of broth. And what is the finishing touch of risotto that makes it so wonderfully creamy? You add Parmigiano Reggiano and butter at the end and "mantecarelo" or mix it very well. Serves 4

5 tablespoons extra virgin olive oil

1 cup minced onion

2 tablespoons minced shallots

12 ounces fresh porcini mushroom, sliced (or mixed mushrooms if porcini aren't


2 cups Arborio rice

1/2 cup dry white wine

6 1/2 cups hot chicken or veal stock

1/2 teaspoons salt

2 tablespoons butter, cut into bits

1/2 cup freshly grated Parmigiano Reggiano

Freshly ground pepper to taste

In a medium casserole, heat the olive oil and sauté the onion and shallots until golden. Add the mushrooms and sauté until tender, about 5 minutes. Add the rice and stir to coat it with oil. Add the wine, stir well, and add 1/2 cup of the hot chicken stock and the salt. Cook, stirring constantly, until all liquid has been absorbed. Continue to add hot stock in small batches (just enough to completely moisten the rice) and cook until each successive batch has been absorbed, stirring constantly, until the rice mixture is creamy and al dente. Remove from the heat, beat in butter and cheese, season with pepper to taste, and serve immediately. from Lidia's Italian Kitchen


1 six-pound to seven-pound standing rib roast (or other type of beef roast)

Freshly ground black pepper to taste


10 cups rock salt

10 cups flour

5 cups water, approximately

(adjust these amounts according to the size of your roast)


Preheat oven to 375 degrees F. Season the meat with pepper. Insert a meat

thermometer into the middle of the thickest part of the lean muscle.


In a large bowl or clean pail, mix together the rock salt and flour. Stir in enough

water to make a mixture that just clings together.


Set the roast on its flat side and mold a one-half inch layer of rock salt mixture

over the arch of bones. If the mixture has a tendency to fall off in large lumps,

it is probably too wet. Either add more flour or set the mixture aside for 15

minutes, stirring occasionally. A too-dry mixture will crumble. Add a little more

water. Place the roast, fat side and thermometer up, in an oiled roasting pan.


Cover the entire roast with one-half-inch-thick coating of the rock salt mixture,

making sure there are no cracks or holes, especially around the base. Reserve

any leftover rock salt mixture.


Roast eighteen minutes per pound for rare beef, twenty-two minutes for medium,

and twenty-five minutes for well done. After the first fifteen minutes of roasting time, check the roast to make sure that the coating is still intact. Repair any cracks or holes, using the reserved rock salt mixture.


Double check the degree of doneness on the meat thermometer near the end of

the roasting time.


Remove roast from the oven, pierce the hard rock salt-flour shell, lift off in sections, and discard.


Wipe the entire surface of the roast carefully with a damp paper towel to remove

all traces of rock salt mixture. Place roast on a warm platter.


Note: The roast will continue to cook if the hard shell is left on after roast is removed from the oven. One six-and-one-half-pound roast removed after roasting for fifteen minutes per pound reached a rare degree of doneness in twenty-five minutes with the coating left on.


24 Jumbo Shells -- uncooked

2 eggs -- beaten

2 cups part-skim Ricotta cheese

1/4 cup chopped onion

1 red bell pepper -- ribs and seeds removed, diced

1/4 cup snipped parsley

1/2 teaspoon finely grated lemon peel

1 15 oz can salmon -- drained and flaked - or a like amount of fresh

1 teaspoon seafood seasoning

1 cup evaporated skim milk


dill sauce

1 1/2 tablespoons margarine

1 1/2 tablespoons all-purpose flour

1/4 teaspoon salt

1/8 teaspoon pepper

1 tablespoon lemon juice

1 1/2 cups skim milk

3 tablespoons finely snipped fresh dill or 2 teaspoons dried dill weed

Cook pasta according to package directions; drain well. Cool on waxed paper or aluminum foil to keep shells from sticking together.

Combine eggs, Ricotta cheese, onion, bell pepper, parsley, lemon peel, salmon and seafood seasoning. Pour evaporated skim milk into lightly oiled 9 × 12 × 2-inch baking dish.

Fill each pasta shell with a heaping tablespoon of filling. Arrange shells in casserole; cover with aluminum foil. Bake at 350ºF for 30 to 35 minutes, or until hot and bubbly.

While shells are baking, melt margarine in small saucepan over medium heat; stir in flour, salt and pepper. Remove saucepan from heat; gradually add skim milk, stirring until mixture is smooth. Return to medium heat; bring to boiling, stirring constantly. Reduce heat, simmer 1 minute. Remove from heat; stir in dill and lemon juice. Remove casserole from oven; arrange shells on serving platter. Serve with dill sauce. Yield: 6 servings.



Serves 2

3/4 pound red potatoes

1 tablespoon mayonnaise

3 tablespoons non-fat yogurt

1/2 cup tomato salsa

Salt and freshly ground black pepper

Wash potatoes. Do not peel but cut into 1-inch cubes. Place in saucepan and add cold water to cover. Cover pan. Bring water to a boil and simmer 15 minutes, or until potatoes are tender but not mushy. Meanwhile, mix mayonnaise, yogurt and salsa together a serving bowl. Add salt and pepper to taste.

Drain potatoes and add to serving bowl. Toss well to coat potatoes with the sauce. Add salt and pepper to taste.


This is my version of a dish first introduced to me by Creole cook Merlyene Herbert. She and her husband Sam operate one of my favorite places to eat, the Creole Lunch House in Lafayette, La. When I have guest from out of town I always bring them there as it is a great place to introduce someone to Louisiana Soul food.

1 lb. Breakfast sausage

1/2 lb. smoked sausage, sliced and quartered

1 cup cubed tasso ham

1 cup diced onion

1/2 cup diced bell pepper

1/2 cup diced celery

1/2 teaspoon Cajun Seasoning

1 teaspoon hot sauce

4 tablespoons flour

1-1/2 cups beef broth

1/4 cup cheddar cheese

2 tablespoons minced green onions

2 - 1 lb. French bread dough balls or frozen bread dough

Preheat oven to 325 degrees.

Heat saucepot over medium heat and add breakfast sausage and smoked sausage. Cook until sausage starts to brown. Drain grease from sausage mixture.

Add tasso, onion, bell pepper, celery, Cajun Seasoning and hot sauce. Sauté for 10 minutes. Add flour and continue to cook for 5 minutes, scraping bottom of pan with spoon. Add beef broth and cook for an additional 10 minutes until meat mixture is thick. Add cheese and green onions and cook for 5 minutes. Pour into bowl and allow mixture to cool in refrigerator.

Place 2 - l lb. French bread dough balls on floured surface and roll out to 1/2-inch thick rectangles (about 4 x 8 inches).

Divide filling into four parts and spread two strips of filling lengthwise onto each rolled out bread dough, leaving space between the two strips.

Fold about one inch of each end toward center. Then roll dough, using the long side, into a cylinder like a cigar. Seal ends with a dab of water.

Bake for 40 minutes. Allow loaves to cool slightly before cutting bread into slices.

Yields two loaves.


serves 4

1/4 pound turkey breakfast sausage

1/4 cup chopped onion

2 small red potatoes, unpeeled, diced ( 3/4 cup)

1 (8-oz) ctn refrigerated or frozen fat-free egg product, thawed, or 4 eggs beaten

4 (8-inch) flour tortillas

4 tablespoons reduced-fat smoky cheddar cold pack cheese food

Salsa, optional

Heat oven to 375 degrees. Spray cookie sheet with nonstick cooking spray.

Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add sausage, onion and potatoes. Cook eight to 10 minutes or until sausage is no longer pink and vegetables are tender, stirring frequently. Remove from skillet, cover to keep warm.

Add egg product to same skillet, cook three to five minutes or until firm but moist, stirring frequently.

Spread each tortilla with 1 tablespoon cheese food, spread to within 1/2 inch of edge. Place on sprayed cookie sheet. Spoon 1/4 of egg product and 1/4 of sausage mixture down center of each tortilla.

Fold bottom of each tortilla up over filling, fold right side to center. Fold left side over right side. Secure each with wooden toothpick.

Bake at 375 degrees for three to four minutes or until cheese is melted. If desired, serve with salsa.


6 slices Bacon

1 pound Ground Beef, lean

1 cup Corn -- canned or frozen

1/4 cup Green Bell Pepper -- finely chopped

1/2 cup Onions -- finely chopped

1/4 cup Cornmeal

1/2 teaspoon Oregano

1 teaspoon Chili Powder

1 teaspoon Salt

1/8 teaspoon Black Pepper -- freshly ground

8 ounces Tomato Sauce

1 large Egg

1/4 cup Milk

1/2 teaspoon Dry Mustard

1/2 teaspoon Worcestershire Sauce

1 1/2 cups Cheddar Cheese -- shredded

1/4 cup Black Olives -- sliced

1/4 cup Green Chilies -- mild, chopped

pie crust

1 cup Flour

2 tablespoons Cornmeal

1/3 cup Vegetable Shortening -- or bacon fat

Fry bacon until crisp; break into large pieces. Brown ground beef in large skillet, drain well. Stir in corn, green pepper, onion, corn meal, oregano, chili powder, 1/2 teaspoon salt, pepper, tomato sauce and half the mild green chilies. Keep warm while preparing pie crust.

CRUST: Combine 1 cup flour and 2 tablespoons cornmeal. Cut in bacon drippings with two knives or pastry blender until mixture is the size of small peas. Sprinkle 3-4 tablespoons water over mixture; stir with fork until dough holds together. Form into a ball and flatten to 1/2 inch thick. Keep edges smooth. Roll out on a floured surface to a diameter 1-1/2 inch larger than inverted 9-inch pie plate. Fit into pie plate and fold edges to form a rim, then flute edges. Place the ground beef mixture into pie crust. Bake in preheated 425-degree oven for 25 minutes.

Combine egg, milk, 1/2 teaspoon salt, dry mustard, Worcestershire sauce, half the sliced olives, 2 tablespoons mild green chilies and shredded cheese. Spread on top of beef mixture. Top with bacon and remaining olives. Bake for 5 minutes or until cheese is melted and bubbly. Let stand 10 minutes before slicing.

To freeze for later use: Place ground beef mixture into pie crust, spread

egg mixture over beef mixture, and top with bacon & remaining olives. Spread cheese over top, then cover and label. Freeze for up to three months. To use, thaw overnight in refrigerator, then bake at 425 degrees F for 25 - 30 minutes. Let stand 10 minutes before slicing. www.realfood4realpeople.com


1 cup granulated sugar

1 cup powdered sugar

1 cup Crisco

1 cup oil

2 eggs

4 cups flour

1 tsp. soda

1 tsp. cream of tartar

1 tsp. salt

1 tsp. vanilla

Mix all ingredients together. Roll dough into balls, walnut sized. Place on ungreased baking sheet. Flatten cookie balls with a glass dipped in sugar or sprinkles. Bake at 350 degrees for 10 minutes. Yield: 6 dozen cookies


4 egg yolks

1/2 cup sugar

4 stiffly beaten egg whites

4 oz. cooking chocolate

1/2 cup flour

1 Tbsp. potato flour

1 Tbsp. sugar

Beat together egg yolks and sugar until creamy. Fold in beaten egg whites. Melt chocolate over low flame and add to egg mixture. Sift the two flours together and add to batter slowly. Butter an 8-inch square by 3-inch high cake pan; sprinkle buttered surface of pan with 1 tablespoon sugar and spread as evenly as possible and shake out surplus sugar. Pour batter in pan. Bake in preheated 375 degrees oven for 35 minutes. This is a delicious black bread and is especially good with cream cheese or plain butter.






Have you heard of "green" sweet potatoes? How about "cured" ones? From North Carolina to Louisiana to California, growers are "kiln-drying" their new crop of sweet potatoes to "cure" them. Well, they're not really kiln-dried. That's an old potato term still used today. You see, a newly dug sweet potato is filled with starch. These are called "green" sweet potatoes. They don't have nearly the sweet flavor that a sweet potato should have. Sweet potatoes would "cure" naturally, but it would take about two months. So growers have sped up the process by creating controlled-atmosphere storage that cures the sweet potato in about two weeks. That means, of course, sweeter sweet potatoes from the start of the season.

Sweet potatoes are the world's most nutritious vegetable. Most of California's supply comes from the Livingston area. Retail prices range from 89 cents to $1.49 per pound. For a sweet potato brochure, including some super sweet potato pie recipes, send a self-addressed stamped envelope to:

Sweet Potatoes, c/o Your Produce Man, 2867 Heinz St., Sacramento 95826.


serves 12

1 1/2 cups cooked brown rice

1/2 cup cooked wild rice

2 cups cooked lentils

1/2 cup cooked millet

1/2 cup pumpkin seeds, ground

1/2 cup cashew butter

1/2 cup onion, chopped

1/2 teaspoon celery seeds

3 garlic cloves, minced

1/2 cup chopped bell pepper, green and red

4 tablespoons minced parsley

3 tablespoons low-sodium soy sauce

1/4 cup almonds, finely ground

1 teaspoon dried sage

Olive oil for sautéing

Combine all ingredients in a bowl and mix thoroughly. Transfer to a food processor and pulse briefly to form a meal-like consistency. Form into 12 patties. Grill on a well-oiled vegetable grill. Sauté for 3 to 4 minutes on each side until brown. Serve with coulis.


serves 12

1 medium fennel bulb, diced small

1 tablespoon olive oil

1/2 cup onion, minced

2 tablespoon garlic, minced

4 cups plum tomatoes, seeded and diced

1/2 cup basil, finely shredded

Salt and pepper to taste

2 tablespoons balsamic vinegar

1/4 cup extra virgin olive oil

Sauté fennel in 1 tablespoon olive oil until soft. Add onion, garlic and tomatoes. Mix lightly. Remove from heat and stir in remaining ingredients. Let stand at room temperature for 4 hours to combine flavors. Serve with vegetable nut burgers.


(C) Dorine Houston, 2002 Serves 4-6

1 sweet red bell pepper, diced

1 sweet yellow or orange bell pepper, diced

2 kirbies, sliced in thin half-moons (Spike thinks these are limes)

1/2 cup julienned jicama

1 1/2 cups sliced yellow wax or green beans

1/2 cup chopped sweet onion such as Vidalia

1 13-oz. can chicken

large handful lemon basil chiffonnade

large handful flat leaf parsley, chopped

shredded fresh escarole


freshly squeezed juice of 1 lime

extra virgin olive oil

salt and freshly ground black pepper

Toss together all the ingredients. Whisk together the vinaigrette ingredients and toss with the salad. Serve over a bed of shredded fresh escarole which has been tossed in a bit of extra virgin olive oil. Serve with crusty olive bread.



serves 8 to 12

1 pound ziti

Salt to taste

4 to 5 cups Sunday Gravy (recipe follows) With Meatballs

1 cup freshly grated Pecorino Romano or Parmigiano-Reggiano cheese

1 cup ricotta

8 ounces mozzarella, cut into small dice

Preheat the oven to 350 degrees. In a large pot, bring at least 4 quarts of water to a boil. Add the ziti and salt to taste and cook, stirring frequently, until the ziti is al dente (tender yet firm to the bite). Drain the ziti, transfer to a large bowl and toss with about 3 cups of the Sunday Gravy and half of the Pecorino. Gently stir in the meatballs from the Sunday Gravy.

Spoon half of the ziti mixture into a 3 1/2-quart baking dish (a 9-by-13-by-2-inch baking dish works well). Spread the ricotta, mozzarella and half of the remaining Pecorino evenly over the top.

Pour 1 cup of the remaining Sunday Gravy sauce evenly over the top.

Top with the remaining ziti mixture. If the mixture looks dry, pour another cup of the Sunday Gravy over the top. Sprinkle the remaining Pecorino on top. Cover the dish with foil. (The ziti can be refrigerated for up to 12 hours at this point. Remove the dish from the refrigerator about 30 minutes before baking.) Bake the ziti for 45 minutes. Uncover and bake 15 to 30 minutes longer, until the center is hot and the sauce is bubbling around the edges. Cover loosely with foil and let rest for 15 minutes before serving.


makes about 8 cups

For the sauce:

2 tablespoons olive oil

1 pound meaty pork neck bones or spareribs

1 pound veal stew meat or 2 veal shoulder chops

1 pound Italian plain or fennel pork sausages

4 garlic cloves, peeled

1/4 cup tomato paste

Three 28- to 35-ounce cans Italian peeled tomatoes

Salt and freshly ground black pepper to taste

6 fresh basil leaves, torn into small pieces


For the meatballs:

1 pound ground beef, or a combination of beef and pork

1/2 cup plain dried bread crumbs

2 large eggs

1 teaspoon very finely minced garlic

1/2 cup (about 2 ounces) freshly grated Pecorino Romano or Parmigiano-

Reggiano cheese

2 tablespoons finely chopped fresh flat-leaf (Italian) parsley

Salt and freshly ground black pepper to taste

2 tablespoons olive oil, plus additional for the pan

For the sauce: In a large deep pot over medium heat, heat the oil.

Pat the pork dry and add it to the pot. Cook, turning occasionally, until nicely browned on all sides, about 15 minutes. Transfer the pork to a platter.

Brown the veal in the same way and transfer it to the platter.

Place the sausages in the pot and brown on all sides. Transfer them to the platter.

Drain almost all of the fat from the pot. Reduce the heat to medium-low, add the garlic and cook until golden, about two minutes. Remove the garlic cloves from the oil and discard them. Add the tomato paste and cook, stirring, for one minute.

Add the tomatoes and their juices to the pot and season with salt and pepper to taste. (Before adding them to the pot: For a smoother sauce, use a food mill to purée the tomatoes and their juices. For a chunkier sauce, use a knife or blender to chop the tomatoes.) Return the pork, veal and sausages to the pot. Add the basil, increase the heat to medium-high and bring the sauce to a simmer.

Cover the pot partially and cook, stirring occasionally, for two hours.

If the sauce becomes too thick, add a little water.

While the sauce is cooking, make the meatballs.

For the meatballs: In a large bowl, combine the ground beef, bread crumbs, eggs, garlic, cheese, parsley and salt and pepper to taste and, using your hands, mix together thoroughly. Rinse your hands with cold water and lightly shape the mixture into tiny balls the size of small grapes. You should have about 12 dozen mini-meatballs. (If you wish to make meatballs to serve over pasta rather than include in baked ziti, shape the mixture into 2-inch balls.)

In a large, heavy skillet over medium-high heat, heat the oil. Add the meatballs and cook, turning as necessary, until browned on all sides but not cooked through. (Do not crowd the skillet; may have to cook in batches.) It may be necessary to add additional oil to keep the meatballs from sticking. Transfer the meatballs to a plate; they will finish cooking later.

After the sauce has simmered for two hours, add the meatballs to the sauce and cook, stirring occasionally, until the sauce thickens, the meatballs are cooked through and the larger meats are tender, about 30 minutes.

To use in baked ziti, use a slotted spoon to remove the meats from the sauce. Use the meatballs for the baked ziti. Reserve the pork, veal and sausage for a second course or for another meal or dice and add to the Sunday Gravy that remains and reserve both for another meal.




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