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).

30 MINUTE BREAD

APPETIZER APPLE TART WITH BRIE

APPLE ALMOND PIE

APPLE CAKE WITH BUTTERSCOTCH TOPPING

APPLE HONEY GLAZED CHICKEN

APPLE INFORMATION

APPLE PECAN CRUMB TOP PIE

APPLE PECAN CRUMB TOP PIE

APPLE PRALINE CHEESECAKE

APPLE UPSIDE DOWN PIE

APPLESAUCE NUT BREAD

BAKED APPLE SLICES

BASIC BASMATI

BREADMAKER BAGELS

BUTTERMILK AND FRIED APPLE PIE

CARAMEL APPLE BARS

CHEESE SOUFFLÉ

CHEESEBURGER SOUP

CHICKEN SAUTÉED WITH APPLES

CHOCOLATE SHEET CAKE

COOL WHIP CLONE

CRISP CANDY CORN TREATS

CRISP PASTEL COOKIES

CURRIED APPLE WALNUT SALAD

CURRIED CHICKEN WITH ALMONDS AND

EGG AND BACON SOUFFLÉ

ELVIS PRESLEY POUND CAKE

FETTUCCINE ALFREDO

GARLIC BREAD WITH CHEESE

GERMAN EGGS IN MUSTARD SAUCE

GINGER APPLE SALAD

GLAZED CHICKEN WITH APPLES

GLAZED CINNAMON RAISIN SCONES

HERB RUBBED TURKEY WITH GRAVY

HONEYED PORK AND CHINESE CABBAGE

HOT REUBEN DIP

HUMMUS THEME AND VARIATIONS

INSIDE OUT RAVIOLI

KOTLET SAPIVON

MACARONI SALAD

MINESTRONE

MOTHER IN LAW CAKE

MUSHROOM SOUFFLE WITH SHRIMP SAUCE

OLD FASHIONED COUNTRY APPLE PIE

OLLA BOLLA

OPEN FACE CRAB BURGERS

ORANGE SOUFFLÉ WITH FOAMY SAUCE

PEANUT BUTTER CAKE

PEANUT BUTTER CREAM FROSTING

PHILIPPINE CORN SOUP

PORK AND APPLE CROCKPOT STEW

PURCHASING AND STORING APPLES

SALMON SOUFFLÉ

SHRIMP GUMBO

SKYLINE CHILI

SMELLS SO GOOD APPLE CAKE

SPAGHETTI SQUASH STUFFED

SWEET AND SPICY MUSTARD

TANGY RED GRILLED CHICKEN

URUGUAYAN STUFFED ZUCCHINI

VEGETABLE SOUFFLÉ

WHIPPED TOPPINGS

WILD RICE SAUSAGE AND CHESTNUT STUFF

 

30 MINUTE BREAD

1 1/8 cup warm water (110 F)

1/3 cup oil

3/4 tsp. salt(opt.)

2 tsp sugar

2 packages dry yeast

1 large egg (beaten)

4 cups all purpose flour

Combine water, oil, sugar, and yeast. Let rest 15 minutes. Add salt and egg.

Mix well. Stir in flour. Knead on lightly floured surface until smooth. Shape immediately into rolls, buns, pizza crust, cinnamon rolls, etc. Let rest for about 10 minutes. Bake at 425 F. for about 15 minutes or until brown. makes 30 rolls.

APPETIZER APPLE TART WITH BRIE

Serves 8 (24 pieces)

1 sheet from a 17 1/4" ounce package puff pastry sheets

1 egg

1 tablespoon water

Transfer pastry to baking sheet and prick entire surface with a fork. Brush entire surface with the egg beaten with water. Bake in a preheated 350 degree oven for 20 minutes, or until golden.

Cool and carefully split into 2 layers.

1 pound red delicious apples, unpeeled

1 pound ripe brie

1/2 teaspoon lemon zest

Halve apples and remove core. Thinly slice. Arrange one half of the apples on the bottom half of the pastry. Distribute 3/4 of the brie, evenly, on top of apples. Sprinkle with lemon zest and top with the remaining apples. Dot the remaining Brie over apples. Replace top half of pastry and bake for 15 minutes at 250 degrees. Cool for a few minutes before serving.

May be served warm (with napkins!), at room temperature or slightly chilled. Cut with serrated knife.

APPLE ALMOND PIE

Yield: 8 Servings

1 pie crust, single crust

3/4 cup sugar

1/4 cup corn starch

3 eggs

1/2 cup butter or margarine, melted

1/2 cup corn syrup, light or dark

1/4 tsp. almond extract

2 cups apples, peeled and chopped

1 cup almonds, toasted and sliced

1 apple, peeled & sliced thin

2 tbsp. almonds, toasted and sliced

One-crust pie using 9-inch pan. Flute edge. Heat oven to 375F.

Reserve 2 T sugar. In medium bowl, combine remaining sugar and corn starch.

Add eggs, beating well to combine. Stir in butter, corn syrup and almond extract. Mix in apples and almonds. Pour into pie crust-lined pan. If desired, garnish with apple slices overlapped in a circle around edge of pie. Sprinkle center with almonds. Sprinkle reserved sugar over top. Bake at 375F for 50 minutes, or until center of pie is set. Cool completely on wire rack. Store in refrigerator.

APPLE CAKE WITH BUTTERSCOTCH TOPPING

1 1/2 cups sugar

2 1/2 cups flour

1 tsp. cinnamon

1 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

3/4 cup vegetable oil

2 eggs

3 cups chopped apples

butterscotch chips

Combine all ingredients except chips, mix well. Pour into an ungreased 13x9" pan. The batter will be thick. Cover the top of the cake with the butterscotch chips. Bake at 350F 45-60 minutes.

 

APPLE HONEY GLAZED CHICKEN

Yield: 4 Servings

1/3 cup apple jelly

1 tbsp. honey

1 tbsp. Dijon mustard

1/2 tsp. cinnamon

1/2 tsp. salt

4 boneless skinless chicken breast halves

Heat grill or broiler. In small bowl, combine all ingredients except chicken, blend well.

When ready to barbecue, oil grill rack. Brush chicken with apple mixture, place on gas grill over medium heat, or on charcoal grill 4-6" from medium coals, or on broiler rack 4-6" from heat. Cook 15-20 minutes until juices run clear and chicken is fork tender, turning occasionally and brushing

frequently with apple mixture.

APPLE INFORMATION

For perfect pick, consider aroma, firmness, texture

October 9, 2002 Posted: 07:00:17 AM PDT

By GAIL CIAMPA, KNIGHT RIDDER NEWSPAPERS

Ever since Johnny Appleseed started planting apple trees across America, farmers have been harvesting apples. And we've been eating and baking and making salads and applesauce with them.

Look for smooth, unbroken skins and firm fruits without soft spots or bruises.

A fermented odor means the apple is too old, while absence of aroma suggests the fruit is not mature. A slightly greasy surface means the apple is old.

Badly bruised apples should be discarded immediately. They emit quantities of gas that will spoil other fruits nearby.

The best method for storing apples is to wipe dry and pack in dry sand or sawdust. Don't let the apples touch one another. They lose their flavor 10 times faster at room temperature, but if refrigerated, they can keep for probably six weeks.

Apples should always be washed just before use to remove any pesticides or wax that may have been applied to improve appearance.

Apple slices can be frozen to use later, making them nature's gift that can keep giving.

APPLE PECAN CRUMB TOP PIE

1/4 cup chopped pecans

1 unbaked 9-inch pie shell

3/4 cup sugar

2 teaspoons flour

1/4 teaspoon nutmeg

1/2 teaspoon cinnamon

6 cups thinly sliced tart apples

2 tablespoons butter or margarine

Crumb topping

Make pie shell as above, using only half the recipe. Sprinkle pecans on bottom of pie shell. In a separate bowl, mix sugar, flour and spices with apple slices. Heap apples into pie shell.

Dot with butter or margarine. Top with crumb topping (see below).

Bake at 425 degrees for 15 minutes, then turn down oven to 350 degrees for 30 minutes.

CRUMB TOPPING

1/2 cup firmly packed brown sugar

1/4 cup butter or margarine

1/3 cup sifted flour

1/4 teaspoon cinnamon

1/4 cup chopped pecans

Blend sugar, butter, flour and cinnamon with fork until the mixture forms balls the size of peas. Stir in pecans.

 

APPLE PRALINE CHEESECAKE

CRUST

1 Cup Graham cracker crumbs

2 Tablespoons Sugar

2 Tablespoons Butter

APPLE MIX

1/4 Cup Butter

1/2 Cup Light brown sugar

2 pounds Red delicious apples; peeled - cored, dice 1/2" pieces

1 Teaspoon Cinnamon

1/2 Teaspoon Nutmeg

1/2 Teaspoon Allspice

PRALINE TOPPING

1-1/2 Cup Dark brown sugar

1/2 Cup Butter - softened

1 Cup Pecan pieces

APPLE CHEESECAKE

16 Ounces, Cream cheese - softened

1/2 Cup Granulated sugar

3 large Eggs

1 Cup Heavy whipping cream

Crust:

Melt butter. Stir in the crumbs and sugar until thoroughly blended. Press into the bottom of a 9" spring form pan. Set aside.

Apple Mix:

In a Dutch oven, melt butter over low heat. Add brown sugar, apples, cinnamon, nutmeg and allspice. Simmer over low heat, until apples are soft, but still hold their shape. Cool mixture to room temperature and reserve.

Topping:

In a small bowl, mix all ingredients together with a fork until well incorporated. Reserve.

Cheesecake:

In a large bowl, with an electric mixer,cream together sugar and cream cheese on medium speed until light and fluffy. Beat in the eggs one at a time until smooth. Add the cream and continue beating until the mixture is thick and creamy.

Gently stir in the cooled apple mix by hand. Pour into the prepared spring form pan. Spread praline topping over the top. Bake at 350º for 1 hour and 20 minutes. Allow cooling to room temperature before removing the sides of the pan. Refrigerate until ready to serve. Garnish with whipped cream.

APPLE UPSIDE DOWN PIE

From The Dinner Horn Restaurant*

1/4 cup melted butter

1/2 cup brown sugar

1 cup walnuts, chopped

4 cups sliced apples

1 cup white sugar

2 Tablespoons flour

1 teaspoon cinnamon

1/4 teaspoon nutmeg

dash salt

2 purchased pastry shells**, rolled out

Preheat oven to 375ºF.

Pour melted butter into the bottom of 9" pie dish.

Mash brown sugar unto butter. Add nuts, scattered over surface.

Roll out one pie shell so it is large enough to extend over the edge of the pie dish at least 1". Fit into pie dish and be careful not to poke holes in it with the nuts.

In bowl, combine apples, sugar, flour, spices and salt.

Pour apple mixture out into pie dish, on top of the crust. Spread out evenly.

Place a second crust on top of the apples. Seal the two crusts together well, crimping the edges tightly. Stand the crimped edge up right. Carefully make a valley indent all the way around the outside edge of the piecrust, just inside the crimped edge. By doing this you will help prevent any juices that bubble up from running over. Poke a few holes in the crust--do not cut slits.

Bake pie for 55-60 minutes. Cover edge of crust if it is browning too much.

Remove from oven and allow to stand for 2 minutes.

Wearing oven mitts, place a serving plate on top of pie and holding it tightly onto the pie, turn over to turn pie out, upside down, onto the plate.

This is best served warm, with a topping of whipped cream or ice cream.

*The Dinner Horn closed at least 10 years ago. The owner did this pie on television. **Purchased pie shells are less fragile than home made.

APPLESAUCE NUT BREAD

Yield: 6 Servings

2 cups all-purpose flour

3/4 cup granulated sugar

3 tsp. baking powder

1/2 tsp. cinnamon

1 tsp. salt

1/2 tsp. baking soda

1 cup coarsely chopped walnuts

1 egg

1 cup canned/jar applesauce (Motts is great)

2 tbsp. melted shortening

Start heating oven to 350. Grease 9x5x3 loaf pan. Onto waxed paper, sift flour, baking powder, sugar, cinnamon, salt, soda, add walnuts. In mixing bowl, beat egg, add applesauce and shortening. Add flour mixture. Stir until just blended, turn into pan. Bake 1 hour.

Cool in pan 10 minutes, remove. Cool overnight before slicing.

BAKED APPLE SLICES

6 apples peeled, cored and quartered

2 tablespoons butter

1/2 teaspoon cinnamon

1/2 cup sugar

Topping:

1 cup sugar

1 tablespoon cornstarch

3/4 cup water

1 teaspoon butter

1 teaspoon vanilla

Peel, core and quarter apples and arrange in a shallow baking dish. Dot with butter and sprinkle with cinnamon and sugar. Bake at 350°F, uncovered for 30 minutes. While apples are baking prepare topping. Combine sugar, cornstarch and water. Cook over medium heat until thickened and clear; remove from heat and stir in butter and vanilla. Pour this over the apples and bake an additional 10 to 15 minutes or until the topping bubbles and the apples are completly cooked. Serve warm. On Thanksgiving, you can use this as a side dish instead of a dessert. It's also great with any pork dish.

 

BASIC BASMATI

I came across a way of cooking Basmati rice in one of your emails and just HAD to send this one out. First of all, let me tell you a little about myself. I am from Pakistan and all my life, at least one of my daily meals has had to have rice as the staple. Having said that, I wanted to give your readers a few tips on how to make fool-proof basmati rice. Here goes:

Put the rice in a strainer with a bowl underneath and wash in running cold water until the water runs clear. Then, fill up the strainer with water and add a couple of tablespoons of regular garden-variety white vinegar. Swirl the rice around in the "vinegared water". You'll see the water turning real cloudy. If you want, let it sit in this solution for a few minutes, then rinse again in running water from the faucet until the water runs clear. Otherwise just go ahead and wash it out under running water. I know a lot of recipes tell you to soak the rice. Personally I have never felt the need to.

Drain the water. Now fill your cooking pan with water, measurements would be one and a half times water for every measure of rice. For example, for each cup

of rice, use 1 and a 1/2 cups of water. Bring to a boil and add the rice. Cook on high heat until the water evaporates and you start to see the top layer of rice. At this point, cover the pan with a tight fitting lid and put in a preheated 275 degrees oven for 25 minutes. After 25 minutes, turn the oven off, fluff the rice and leave in the oven for at least another 5 minutes. I know it sounds involved but once you do it you realize it isn't.

Now for ways to jazz it up. And there are plenty of them.

1. Add a teaspoon of salt to the cooking water.

2. Sauté half a medium sliced onion in two tablespoons of rice, add half a teaspoon of whole cumin seeds, add the drained rice and half a teaspoon of

salt, fry for a few seconds, add the measured amount of water and cook as

above. (DELICIOUS!).

3. If you're feeling especially adventurous, sauté the onion, add a teaspoon

each of minced garlic and mined ginger, add cumin seeds, one cardamom, a

sprinkle of whole mace, a sprinkle of powdered nutmeg, half a teaspoon of

whole black pepper and proceed as above.

I hope you can use these tips in your newsletter because whereas I have found Americans to love rice, I feel they are not getting the true rice experience because of the fluffy mush that gets passed around as rice. Cooking rice has been a kind of initiation for most Pakistani and Indian cooks. it seems to be one of the "gold standards" of measuring a cook's ability. Zeba Gill, Victoria, TX.

BREADMAKER BAGELS

2 cups Flour

1 tablespoon Sugar

1 teaspoon Salt

3/4 cup Warm Water

1 1/2 teaspoons Active Dry Yeast

Place ingredients in your bread machine, making sure to place wet ingredients on the bottom and dry ingredients on the top, reserving the yeast for last. Select dough or manual cycle. When cycle is finished, remove the dough from the machine and roll into 6 snakes about 10 inches long. Press the ends tightly together to form a doughnut shape. Bring a large pot of water to a boil. Place bagels in the boiling water for 2 minutes. (The longer they boil the chewier they are) Remove from the water and place on a lightly greased cookie sheet. Bake at 350 degrees F for 20 minutes until golden in color.

Try: half all-purpose and half whole wheat flour. Add a teaspoon of cinnamon, 1/4 cup of raisins and an extra tablespoon of sugar for Cinnamon Raisin Bagels

BUTTERMILK AND FRIED APPLE PIE

For the pie pastry:

1 3/4 cups all-purpose flour

1 tablespoon sugar

1/2 teaspoon salt

1/2 cup (1 stick) cold, unsalted butter, cut into 1/4-inch pieces

1 large egg yolk

About 3 tablespoons cold water

Put the flour, sugar and salt in a food processor and pulse several times to mix. Remove the lid and scatter the butter pieces over the dry ingredients. Pulse the machine repeatedly -- six or seven one-second bursts -- until the butter is broken into very small pieces.

Place the egg yolk in a 1-cup glass measure and add just enough water to equal 1/4 cup liquid. Using a fork, blend the water and yolk. Remove the lid of the processor and pour the liquid over the entire surface of the dry ingredients. (That is, don't pour it in only one spot.) Pulse the machine again, in short bursts, until the pastry starts to form large clumps. Tear off a sheet of plastic wrap about 14 inches long.

Empty the contents into a large mixing bowl. Using your hands, pack the dough as you would a snowball. Knead the dough two or three times, right in the bowl. Put the dough in the center of the plastic wrap and flatten it into a disc about 3/4-inch thick. The edges probably will crack slightly; just pinch and mold them back into a smooth disc. Wrap the dough in the plastic and refrigerate until firm enough to roll, about an hour.

On a sheet of lightly floured waxed paper, roll the pastry into a 13 1/2-inch circle using a floured rolling pin. Invert the pastry over a 9-inch deep-dish pie pan. Center it, then peel off the paper. Gently tuck the pastry into the pan, without stretching it, and sculpt the edge into an upstanding ridge. Place the pie shell in the freezer for at least 30 minutes, then fully bake it.

To bake the pie shell, tear off a long sheet of aluminum foil and press it into the pastry until it fits like a second skin.

Fill the foil with about 1 1/2 pounds of dried beans, pushing them up the sides a little to keep the pastry snug in the pan.

Bake the pie shell on the center rack of a preheated 400-degree oven for 20 minutes. Remove from the oven. Using pot holders, grasp the foil on either side and slowly lift the beans out of the shell.

Using a fork, poke the bottom of the pastry five or six times, twisting the fork slightly to enlarge the holes, so steam can escape. This will prevent the pastry from puffing up.

Put the pie shell back in the oven and bake for seven to eight more minutes for a partially pre-baked shell, or bake for about 15 minutes for a fully baked shell. The bottom of the former will be a light golden in color; the latter will be a bit darker.

For the filling:

2 golden delicious apples

1 1/2 tablespoons unsalted butter

2 tablespoons granulated sugar

1 cup firmly packed light-brown sugar

3 tablespoons all-purpose flour

3 large eggs plus 1 large egg yolk

1 teaspoon pure vanilla extract

1 1/2 cups buttermilk

3 tablespoons unsalted butter, melted and cooled

Preheat oven to 350 degrees.

Leaving the skins on, cut the apples into crosswise slices 3/4-inch thick. Core each slice and select the six best-looking ones.

Melt the 1 1/2 tablespoons of butter in a large skillet and add the apple slices, sprinkling 1 tablespoon of the granulated sugar over them. Fry over medium heat for about four minutes, then flip the slices and fry them on the other side for a few more minutes, until nearly tender. Sprinkle the remaining 1 tablespoon granulated sugar over the apples and flip again. Cook for a minute or two longer, until the slices are tender. Transfer the slices to a plate.

Meanwhile, combine the brown sugar and flour in the bowl of a food processor. Pulse to mix. Add the eggs and yolk and the vanilla. Process until smooth. Add the buttermilk and melted butter and process just until blended.

Put one apple ring in the center of the pre-baked pie shell and arrange the others around it. Very slowly pour the buttermilk custard over the apples. If the slices don't rise, lift them with a fork. Put the pie directly on the center oven rack and bake for about 45 minutes. To check for doneness, poke the pie pan. The custard shouldn't move in waves, but instead should seem set in the center; don't overbake. Transfer the pie to a cooling rack and let cool thoroughly. Cover with plastic wrap and refrigerate for several hours before serving.

CARAMEL APPLE BARS

1 cup brown sugar, packed

1/2 cup butter (1 stick)

1/4 cup shortening

1 3/4 cups flour plus 3 T. flour

1 1/2 cups oatmeal

1/2 tsp. salt

1/2 tsp. baking soda

4 1/2 cups coarsely chopped peeled tart apples (about 3 medium)

14 oz. bag vanilla caramels

Preheat oven to 400 degrees.

Mix brown sugar, butter and shortening. Stir in flour, oatmeal, salt and baking soda. Remove 2 cups of the mixture, set aside and reserve. Press remaining mixture in 13x9" baking pan.

Mix apples and 3 Tbsp. flour, spread over crust mixture. Heat caramels over low heat, stirring occasionally until melted. Pour evenly over apples. Top with reserved 2 cups of mixture. Press lightly. Bake 25-30 minutes, or until golden brown and apples are tender.

Cut into 2x1 1/2" bars while warm. Refrigerate any remaining bars. Makes about 3 dozen.

 

 

 

 

CHEESE SOUFFLÉ

1 tablespoon quick-cooking tapioca 3 well beaten egg yolks

1 teaspoon salt 1/8 teaspoon Worcestershire sauce

1 cup milk 3 stiff beaten egg whites

1 cup grated American cheese

Combine tapioca, salt and milk: cook in double boiler 10 minutes; stir frequently. Add cheese; cook until cheese melts. Add a little hot mixture to egg yolks; stir into remaining hot mixture. Add Worcestershire sauce. Cool slightly; fold into egg whites. Bake in ungreased casserole in slow oven 325 for 1 hour and 15 minutes, or until mixture doesn't adhere to knife. Pass hot Tomato Sauce. (Recipe follows.) Serves 6

Tomato Sauce

Brown 1 teaspoon grated onion in 1 tablespoon butter; add 2 tablespoons flour; blend. Add 1 cup tomato puree or tomato juice; season with salt and pepper. Cook until thick, stirring constantly.

CHEESEBURGER SOUP

1/2 lb ground beef, browned and drained

3/4 cup onion

3/4 cup shredded carrots

4 cups Diced potatoes

3 cups chicken broth

4 Tbsp butter

1/2 cup flour

1 1/2 cups milk

3/4 tsp salt

1/2 tsp pepper

1/4 cup sour cream

8 oz Cheese, shredded

Combine browned ground beef, onion, carrots, potatoes and chicken broth. Cook until potatoes are soft. Combine butter, flour, milk, salt, pepper, sour cream and cheese in saucepan. Heat until smooth. Add to the beef mixture and heat until hot.

CHICKEN SAUTÉED WITH APPLES

Makes: 4 servings

4 boneless, skinless chicken-breast halves

1 tablespoon olive oil

1 firm apple, like Braeburn, cored, halved and cut into 1/2-inch slices

1 cup apple juice

1 large onion, thinly sliced

1 garlic clove, minced

1/2 teaspoon dried thyme leaves

1/2 teaspoon salt

2 tablespoons Dijon mustard

Place each chicken breast half between two sheets of waxed paper and pound with a meat mallet until about 3/4-inch thick.

Heat the oil in a large skillet over medium-high heat and sauté the chicken until golden, about three minutes per side.

Add apple slices, apple juice, onion, garlic, thyme and salt.

Cover and simmer six to eight minutes or until the chicken is fork-tender.

Remove the chicken, apple slices and onion to a serving platter and keep warm.

Bring the sauce to a boil for about five minutes or until slightly reduced. Whisk in the mustard.

Pour the sauce over the chicken and serve.

CHOCOLATE SHEET CAKE

2 cups flour

2 eggs

2 cups sugar

1 tsp vanilla

2 sticks of margarine

1/2 cup sour milk*

4 Tbsp cocoa

1 tsp. Soda

1 cup water

In a mixing bowl have ready flour and sugar. In a saucepan, bring to a boil the margarine, cocoa, and water. Add to flour and sugar. Add and mix eggs, vanilla, sour milk, and soda. Bake at 400 degrees for 20 minutes. A Teflon cookie pan (10x15 x 1 inch) or an 11 x17 inch pan is a good size. *sour milk can be made by adding 1 tsp. vanilla to the milk

Icing:

1 stick margarine

6 Tbsp. milk

4 Tbsp. Cocoa

1 box powdered sugar or 3-4 cups

Bring to boil margarine, cocoa and milk. Add powdered sugar and 1 cup nuts.

You can ice cake when hot.

COOL WHIP CLONE

Poly-Whipped Topping (homemade cool-whip)

1 teaspoon gelatin

2 teaspoons cold water

3 tablespoons boiling water

1/2 cup ice water

1/2 cup nonfat dry milk

3 tablespoons sugar

3 tablespoons oil

Chill a small mixing bowl. Soften gelatin with 2 teaspoons cold water, then add boiling water, stirring until gelatin is completely dissolved. Cool until tepid. Place ice water and nonfat dry milk in the chilled bowl. Beat at high speed until mixture forms stiff peaks. Add sugar, still beating, then oil and gelatin. Place in freezer about 15 minutes then transfer to refrigerator until ready for use. Stir before using to retain creamy texture. Makes 2 cups.

CRISP CANDY CORN TREATS

1/2 cup Butter or Margarine

10 cups Crispy Rice Cereal

9 cups Miniature Marshmallow

2 cups Candy -- Candy Corn & Indian Corn

3/4 cup Chocolate Chips -- miniature

3/4 cup Candy -- Candy Pumpkins

1/2 teaspoon Food Coloring -- Orange

In a large bowl, mix rice cereal, candy corn and miniature chocolate chips together. Set aside. Melt butter or margarine and marshmallows in a large pan; stir until smooth. Add orange food coloring to marshmallow mixture. Add marshmallow mixture to cereal mixture; stir quickly to combine. Spread into a 9 x 13 inch buttered baking pan. Press to flatten with buttered hands. While warm, press on candy pumpkins spaced 1 to 1/2-2 inches apart. Refrigerate and cut into squares. Note: these are great school treats for class Halloween parties!

 

 

 

 

CRISP PASTEL COOKIES

3/4 cup solid shortening

1/2 cup sugar

1 pkg. (3oz) jell-o...any flavor

2 eggs

1 tsp. vanilla

2 1/2 cups flour

1 tsp. baking powder

1 tsp. salt

Mix shortening, sugar, jell-o, eggs and vanilla. Blend in dry ingredients. Roll dough into 3/4" balls. Place 3" apart on UNgreased cookie sheet. Flatten each with bottom of a glass that has been dipped in sugar. Bake at 400 degrees 6 to 8 minutes. Makes about 4 dozen

CURRIED APPLE WALNUT SALAD

Yield: 12 Servings

2 med. red delicious apples

1 med. granny smith apple

1/3 cup + 2 tsp. lemon juice, divided

2 cups diced celery with leaves

2 tbsp. chopped walnuts

1/2 tsp. salt, 1/4 t. pepper

1/2 tsp. curry powder

1/4 cup water

1 tbsp. vegetable oil

1 head Boston Bibb lettuce leaves

Core, halve & cut each apple into 24 slices. Do not peel. Combine apples & 1/2 cup Lemon juice in a bowl, toss well. Cover & chill.

Combine remaining lemon juice, celery, walnuts, salt, pepper, curry powder, water & oil in a bowl, stir well. Cover & chill.

To serve:

Line a large serving platter with lettuce, drain apples & arrange in individual servings on top of lettuce. Spoon celery mixture around apples.

CURRIED CHICKEN WITH ALMONDS AND DRIED FRUIT

4 tablespoons sliced almonds

2 teaspoons olive or vegetable oil

4 skinless chicken breast halves

1/2 cup chopped onion

2 garlic cloves, minced

1 tablespoon minced fresh ginger (or sliced and bottled in water)

2 teaspoons curry powder

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 1/2 cups fat-free chicken broth

1/2 cups dried-fruit bits (such as Sunsweet), or chopped, dried apricots, apples,

pears and plums

2 cups cooked brown or white rice

1/2 cup chopped green onions

Toast almonds by heating in a dry skillet over medium-high heat until golden, about 2-3 minutes, shaking the pan frequently; set aside.

Heat oil in a large, high-sided skillet over medium heat. Add chicken; sauté 1 minute per side, until golden brown. Remove from pan; set aside.

To the same pan, add onion, garlic and ginger; sauté 2 minutes. Add curry powder, salt and pepper and stir to coat. Return chicken to pan, meat-side down, and add broth and dried fruit. Bring to a boil, reduce heat, cover and simmer 10-15 minutes, until chicken is cooked through. Spoon 1/2 cup rice onto four individual plates. Arrange chicken alongside rice and spoon sauce over chicken and rice. Top chicken with green onions and toasted almonds.

EGG AND BACON SOUFFLÉ

1/4 cup diced bacon 1/2 teaspoon salt

3 slices bread 1/4 teaspoon dry mustard

3 slightly beaten eggs 1/4 teaspoon paprika

1 cup milk

Fry bacon until light brown. Brush bread with bacon drippings; cut slices into pieces to fit into casserole dish. Arrange in layers, sprinkling each with bacon. Combine eggs, milk and seasonings; pour over bread. Bake in moderate oven at 350 until puffy and mixture doesn't adhere to inserted knife, about 45 minutes. Serves 4

ELVIS PRESLEY POUND CAKE

3 cups cake flour

2 sticks salted butter (room temp)

3 cups sugar

7 large eggs (room temp)

1 cup heavy cream

2 tsp. vanilla

1. grease and flour one 10 inch tube pan shake out extra flour.

2. into a bowl sift flour twice

3. into another bowl with electric mixer beat together sugar and butter until well mixed.

4. To butter mixture add eggs beating well after each one, beat in 1/2 of flour mixture and beat in cream then remaining flour on high speed 5 minutes. then beat in vanilla.

5. Pour batter into pan and put into cold oven, set oven to 350. bake 1 hour and 15 minutes, until cake tester comes out clean, cool cake in pan on rack 5 minutes. then remove from pan and cool completely. Dust with confectioners sugar.

FETTUCCINE ALFREDO

Serves 2 as main dish / 4 as a side dish

8oz Fettuccine Noodles

8 oz heavy cream

1/4 cup butter

3/4 cup grated parmesan cheese

Salt, White Pepper to taste

While preparing sauce, cook noodles according to package directions. In a double boiler combine heavy cream and butter, heat until butter is melted. Add parmesan cheese, stir until melted. Season to taste. Pour over hot fettuccine noodles. Serve immediately.

GARLIC BREAD WITH CHEESE

1 loaf French bread, split lengthwise

4 Tbsp. butter

4 Tbsp. olive oil

1 Tbsp. minced garlic (or 9-10 fresh cloves, crushed)

1/4 cup shredded Parmesan cheese (or use a purchased "Italian blend"

of Parmesan, Romano, and Asiago)

1/2 lb. Muenster cheese, thinly sliced

2 tsp. parsley flakes

In a microwave-safe dish, combine the butter, olive oil, and garlic. Heat

for 1 to 11/2 minutes, until the butter has melted. Stir.

Heat the oven's broiler to 400°. On a baking sheet, place the 2 halves of

bread, crust-side down. Toast under the broiler until the bread is a little

crusty on top. (For crunchier bread, wait until it has started to brown a

little bit.) Remove from oven, but leave the heat on. Brush bread heavily

with the garlic-oil mixture. Sprinkle the shredded Italian cheese on the bread, then cover with the Muenster slices (overlapping is not only fine, but recommended -- you can't go wrong with cheese). Sprinkle 1 tsp. parsley over each half of the bread.

Place bread back under the broiler for 30 to 45 seconds, until the cheese

JUST begins to turn golden. Remove from oven and let cool for a few minutes.

Slice to your desired thickness, and hide from hungry thieves until meal-time. :-)

GERMAN EGGS IN MUSTARD SAUCE

(Eier in Senfsosse)

2 Tbsp (30 ml) butter

3 Tbsp (45 ml) all-purpose flour

1 cup (250 ml) chicken stock

1/2 cup (125 ml) heavy cream, half and half, or milk

3 Tbsp (45 ml) Dijon mustard

Salt and freshly ground pepper to taste

A pinch of cayenne (optional)

8 - 12 hard-cooked eggs, peeled

Heat the butter in a large skillet over moderate heat. Stir in the flour and cook for 2 to 3 minutes. Add the chicken broth and cream and bring to a boil, stirring frequently. Stir in the mustard, salt, pepper, and optional cayenne. Add the eggs and stir gently. Pour into a baking dish and bake in a preheated 350F (180C) oven until lightly browned, about 10 minutes. Serves 4 to 6.

Bon appetit from the Chef at World Wide Recipes

GINGER APPLE SALAD

(4 servings)

4 Apples, cored and chopped

1 tbsp. Grated Ginger Root

1 cup Chopped Celery

1/2 cup Raisins

1/2 cup Chopped Walnuts

2 tbsp. Honey

1/3 cup Orange Juice

1 head of Boston lettuce

2 oranges, peeled and segmented

Fresh Mint leaves

Combine first 7 ingredients and chill for one hour. Serve on lettuce leaves, nicely garnished with slices of orange and mint leaves.

GLAZED CHICKEN WITH APPLES

Serving Size: 4

2 Large Chicken Breasts

1/4 cup Flour

Salt and pepper -- to taste

4 tablespoons butter -- unsalted

4 tablespoons brandy

1/2 cup chicken stock

1 3/4 cups apple cider

1 stick cinnamon 2 inches in length

1 dash salt

2 teaspoons Cornstarch

1 tablespoon water

2 large yellow apples

1 tablespoon brown sugar

1 teaspoon lemon juice -- fresh

Wash and skin chicken breasts. Pound between saran wrap to 1/4-inch thickness. Dredge lightly in flour and season with salt and pepper.

Heat 1 tbsp. of the butter over medium-high heat in a sauté pan. When pan is hot, sauté two halves of the chicken breasts until golden on both sides. Remove from pan. Wash pan and repeat with the remaining two chicken breast halves.

After removing the last chicken pieces, deglaze the pan with 4 tbsp. applejack or brandy and pour in the 1/2 cup chicken stock, 1 3/4 cups apple cider and the cinnamon stick. Cook until reduced to 1 cup. Add the dash of salt to taste. Mix 2-tsp. cornstarch with 1 tbsp. cold water and add to sauce to thicken to a glaze-like consistency. Strain. Let cool.

Peel and core apples and slice thinly. Heat sauté pan over medium high heat. When hot, add remaining 2 tbsp. of butter. When butter is melted, add the apple slices. Sprinkle 1 tbsp. of brown sugar and 1 tsp. of lemon juice over the apple slices. Sauté apples until tender. Remove from heat and cool.

Place chicken breasts in container. Place apple slices on chicken and pour sauce over.

Serving Ideas: goes great with rice and fresh vegetables, especially good in the fall with fresh apples.

NOTES: Heat this dish, in an ovenproof dish, at 350 degrees until internal temperature reaches 165 degrees

You may want to remove the apples and add them towards the end of heating.

GLAZED CINNAMON RAISIN SCONES

Glaze (below)

2 cups Bisquick(r) Original baking mix

1/3 cup raisins or currants

1/3 cup whipping (heavy) cream OR 1/3 cup milk

3 tablespoons sugar

1 teaspoon ground cinnamon

1 egg

GLAZE

1/2 cup powdered sugar

1 tablespoon whipping (heavy) cream

 

Heat oven to 425 degrees F. Grease cookie sheet.

Prepare Glaze by merely mixing the two ingredients; set aside.

Mix remaining ingredients until soft dough forms. Spread dough into 8-inch circle on cookie sheet. Cut into 8 wedges, but do not separate.

Bake 10 to 12 minutes or until golden brown. Drizzle Glaze over warm scones. Carefully separate wedges. Serve warm. Yield: 8 servings.

HERB RUBBED TURKEY WITH GRAVY

1/2 cup margarine

2 tsp. thyme

1 tsp. fennel seeds

1 tsp. rosemary, crushed

1 tsp. each oregano and basil

1/2 tsp. each salt and cumin

1 turkey, 12-14 lbs.

1 recipe Wild Rice, Sausage, & Chestnut Stuffing

Gravy:

1 tbs. all purpose flour

1 can (14.5 oz) chicken broth

1/4 tsp. each pepper and salt

TURKEY: Preheat oven to 325 degrees. Butter 1 quart covered casserole dish.

Combine first 8 ingredients. Carefully separate skin from turkey. Spread 1/2

of the butter mixture between skin and meat. Rub remaining butter mixture

over turkey skin. Fill turkey with stuffing. Transfer remaining stuffing to

dish, refrigerate. Place turkey on rack in roasting pan. Roast 3 hours, 45

minutes. Place dish with stuffing in oven 30 min. Let turkey stand 15 min.

GRAVY: Skim fat from pan juices into pot. Heat, whisk in flour until smooth.

Stir in broth, pepper and salt. Cook until thickened. Makes 12 servings.

HONEYED PORK AND CHINESE CABBAGE

1 tablespoon chili oil OR 1 tablespoon vegetable oil

1 pound pork tenderloin -- cut into 1/2-inch slices

1 cup fresh pineapple chunks OR 1 (8-ounce) can p.a.chunks in juice, drained

3 tablespoons honey

4 cups shredded napa (Chinese) cabbage -- (1 pound)

Hot cooked rice -- if desired

Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side.

Add pork; stir-fry 4 to 5 minutes or until no longer pink. Add pineapple and honey; cook and stir 1 minute. Add cabbage; stir-fry about 30 seconds or until hot. Serve with rice. Yield: 4 servings.

HOT REUBEN DIP

1 (8 ounce) package cream cheese -- softened

1 1/2 cups shredded Swiss cheese (6 ounces)

1/2 cup Thousand Island dressing

4 ounces deli sliced corned beef -- chopped

1/2 cup drained sauerkraut

Pretzel crackers -- if desired

Cocktail rye bread slices -- if desired

Heat oven to 400 F.

Mix cream cheese, 1 cup of the Swiss cheese, the dressing and corned beef. Spread in pie plate, 9 × 1 1/4 inches, or quiche dish, 9 × 1 1/2 inches. Top with sauerkraut and remaining 1/2 cup Swiss cheese.

Bake about 15 minutes or until bubbly around edge. Serve hot with pretzel crackers or cocktail rye bread. Yield: about 2 1/2 cups (about 10 servings).

HUMMUS THEME AND VARIATIONS

BLACK BEAN HUMMUS

The Dock Street Brewing Company serves this black bean hummus with picked

vegetables and herbed flatbread.

2 cups black beans, rinsed and drained well if canned

1 cup cooked chick-peas, rinsed and drained well if canned

1 tablespoon minced garlic

1 teaspoon ground cumin

2 tablespoons tahini* (sesame seed paste)

1 tablespoon fresh lemon juice

1/4 cup olive oil

*Available at natural foods stores and some supermarkets.

In a food processor purée ingredients until smooth and season with salt and

pepper.

Hummus may be made 3 days ahead and chilled, covered.

Makes about 3 cups

HUMMUS WITH TAHINI

2 cups garbanzo beans (chick peas)

1 cup tahini

1 cup garbanzo cooking water

1 cup freshly squeezed lemon juice

1 to 4 cloves of garlic

1-1/2 teaspoon salt

Paprika or hot red chili powder

cumin and olive oil

Soak cleaned and sorted garbanzo beans (chick peas) in water to cover

overnight. Cook in soaking water until tender. Reserve about 1-1/2 cups of

cooking water and 1 cup of beans, drain the beans. Put drained beans in

processors or mash with potato masher. Add tahini and mix well, stir in 1

cup of cooking water, 1 cup lemon juice, garlic and salt. If the hummus

seems too thick, slowly add water until you have the consistency that you

like.

Pour into flat bowl, decorate with reserved beans, drizzle with olive oil,

and sprinkle with cumin and paprika or red chili powder. Serve with fresh

Pita bread.

HUMMUS DIP

Split pita bread and cut into triangles, spread with butter, sprinkle with

sesame seeds and broil a few minutes. Serve with hummus.

1 tablespoon olive oil

1 small onion, chopped

2 to 3 cloves garlic, minced

2 cups canned garbanzo beans

1/2 teaspoon turmeric

2 tablespoons chopped fresh parsley

1 to 2 tablespoons lemon juice

2 to 3 tablespoons tahini (a thick paste made from ground sesame seeds)

Heat olive oil in a skillet, and sauté onion and garlic until soft and transparent. Rinse garbanzo beans with cold water and drain. Place all ingredients in a blender or food processor, and purée until the consistency resembles that of mayonnaise.

 

AWESOME HUMMUS

2 cups dry small organic beans NEVER CANNED not large dry

1/3 to 1 cup roasted (not raw) tahini

1-2 lemons

2-5 cloves organic garlic

1/2-1/3 cup extra virgin olive, soy, veggie oil

water to consistency, filtered, Evian, Fiji, Vittel, Mt Valley

spices to taste:

1/4 tsp. tumeric

1/2-1 tsp. ground cumin

1/2-1 coriander

paprika, curly parsley a few garbanzos for garnishing

1 Tbsp sea salt

This hummus has a rich deep nutty flavor. This is achieved by using only small organic dried beans, and roasted NOT raw tahini (which has a tendency to taste bitter).

For a fruity flavor use large dry Goya garbanzo beans and do not over-cook, more water, less oil, less spice and a deseeded cucumber, and no salt.

NEVER USE CANNED GARBANZO BEANS in this finely tuned recipe; they taste awful and should be avoided at all cost.

Rinse beans thoroughly soak over night in filtered or bottled mineral water.

Cook beans in large pot with water they soaked, add enough water so you

don't have to keep checking on them; 4 parts water to 1 part soaked beans

cook for a long long long time (2 hours or more) cool beans.

Juice lemons, remove seeds. Peel cloves of organic garlic and blend in food

processor. Add oil, tahini, spices, salt. Remove and divide in half. Mix in

processor one half of the lemon/garlic/oil/spice mixture with half of the beans. Then empty 1st from food processor and make second batch. Mix both batches together in a bowl. Add water (not bottled water that tastes like a plastic bottle) as needed anywhere along the process.

If you don't have tahini or are interested in LOW-FAT add a cucumber (seeds

removed) or a small amount of toasted cooked grain like oat groats or barley

in place of the oil and tahini. Serves: 8-10

BAKED HUMMUS

3 cups of brown short grain rice

hummus (you can make your own - below)

100gr grated vegan cheddar cheese

3 cloves garlic

1 leek

2 spring onions or 1 onion

1 zucchini

1/2 green pepper

1 carrot

1 cup tomato puree

1 tsp fenugreek

1 tsp white wine vinegar

ground pepper

Start off by boiling the rice add rice to hummus and grated cheese. (To make

hummus, blend 1 can chick peas with 150ml of Tahini and the juice of two

lemons)

To make the sauce:

Heat about 1 tablespoon of olive oil in pan. Fry garlic onions and leeks gently and add the Fenugreek. Add carrot and green pepper and finally the zucchini. Cook for about 10 minutes. Add tomato puree vinegar and ground black pepper and leave to simmer for another 10 minutes. Pre-heat oven to gas mark 3. Butter a medium sized loaf tin. Pour in half of the rice mixture then top with the sauce mixture. Finally finish off with the rest of the rice mixture and grated cheese on top. Cook in the oven for around 30 minutes. Serves: 4

DESSERT HUMMUS

1 16-oz. can chickpeas

Blueberries and or raspberries, to taste

blue corn chips

carrots, diced, (optional)

carrots sticks (optional)

celery sticks (optional)

Combine chickpeas and berries in blender. Add some diced carrots, if desired.

Chill and serve with blue corn chips for a tasty snack or dessert; also good with celery or carrot sticks.

Note: The blue corn chips and berry-colored hummus together are very

presentable for barbecues or parties.

HUMMUS SURPRISE SANDWICH

2 slices of firm, chewy bread of choice

2 Tbsp. hummus of choice

A handful of assorted sliced or diced veggies or other things.. i.e. cucumbers,

carrots, tomatoes, olives, basil, beans, onions, pickles - etc

Spread hummus on each slice of bread. Top each slice with whatever you've

decided sounds good or looks good...several things together is best! Eat as

open-face sandwich. I love coming up with new variations of this and never

get bored. Remember, there's some great hummus flavors out now; even at the

local supermarket. Serves: 1

INDIAN STYLE HUMMUS

2 cups cooked chickpeas (substitute with canned black or kidney beans if you

prefer)

2 cloves garlic, minced

1/2 tsp grated fresh ginger

1 hot chili of your choice (optional, or add more!), minced

1/2 tsp ground coriander

1/2 tsp ground cumin

3 tbsp fresh minced cilantro

salt and pepper to taste

Sauté the garlic, ginger, chili, ground coriander and cumin in a small sauté pan, with a little water till garlic is soft. Add to chickpeas. Mash thoroughly. Add cilantro leaves and salt/pepper. Serve cold or at room temperature as a dip. Notes: Chopped cucumber, boiled cubed potatoes, minced scallions, and/or grated carrot are all nice additions

 

USES:

Hummus is used as a dip with Pita bread, crackers or fresh cut veggies. Many

people use hummus as a spread on sandwiches (instead of high cholesterol

mayonnaise), as a topping on broiled fish or chicken, on baked potatoes

instead of sour cream, or as the main ingredient in a vegetarian sandwich.

 

 

 

 

INSIDE OUT RAVIOLI

1 pound Ground Beef, extra lean

1 medium Onion -- chopped

3 cloves Garlic -- minced

16 ounces Tomato Sauce

6 ounces Tomato Paste

1 tablespoon Parsley -- dried

1/2 teaspoon Oregano

1/2 teaspoon Salt

1/2 teaspoon Black Pepper -- freshly ground

6 ounces Rigatoni -- pasta, uncooked

10 ounces Spinach, frozen -- chopped

1 cup Cheddar Cheese -- shredded

1/2 cup Bread Crumbs -- soft

2 medium Eggs -- beaten

1/4 cup Parmesan Cheese -- grated

Brown ground beef, garlic and onion in a large skillet. Drain any excess fat, and add tomato sauce and tomato paste, parsley, oregano, salt and pepper. Simmer for 10 minutes. Cook pasta according to package directions until just softened but not quite done. Drain and rinse with cold water. Put back into pan in which it was cooked. Add cooked spinach, cheddar cheese, bread crumbs, eggs and parmesan cheese. Spread mixture in a 9 x 13-inch greased baking dish. Top with meat mixture. Sprinkle more grated parmesan cheese on top. Bake at 350 degrees F for 30 minutes.

Note: For freezing, undercook pasta to prevent it from becoming soggy. Freeze cooled casserole for up to 6 months, securely wrapped and labeled. To cook, thaw overnight in refrigerator and back for 30 minutes at 350 degrees F.

KOTLET SAPIVON

(Pork with Beer)

8 thick chops

1 clove garlic

2 sliced onions

2 apples, peeled, sliced

Salt and pepper

1 Tbsp. butter

1 Tbsp. chopped parsley

1 Tbsp.. chopped chives

2 Tbsp. flour

2 cups. beer

dash cayenne pepper

Render fat from chops in skillet; remove, pour off all but 2 T. Sauté garlic in skillet, discard.

Add onions and apples to skillet; cook until browned. Place mixture in bottom of large casserole dish. Add chops to skillet; brown both sides. Transfer chops to casserole dish, placing on top of apples. Sprinkle with salt and pepper.

Melt butter in same skillet. Sauté chives and parsley. Stir in flour; gradually add beer. Cook over low heat until smooth and thick. Add cayenne, pour sauce over chops. Bake at 350F for 1 hr. Serve with lots of mashed potatoes. Serves 6.

MACARONI SALAD

2 (8 oz.) packages rotini (or any other) noodles

2 cups mayonnaise

1/2 cup sugar

1/4 cup vinegar

1 (14 oz.) can sweetened condensed milk

1 can small sweet peas (such as LeSeur), drained

3 cup coarsely grated carrots

1 small onion, finely grated

1 green pepper, finely diced

Cook rotini according to pkg. directions and then chill in cold water. Mix dressing ingredients and add to drained and cooled rotini and vegetables. Stir to mix and chill. Note: you may add 2 cans tiny shrimp to salad, if desired.

MINESTRONE

2 handfuls (dried) red beans

2 handfuls barley

1 pound ground beef

1 small onion

1 small bell pepper

4 stalks celery

1 can mixed vegetables w/water

1 can stewed tomatoes

1 can tomato sauce

2 cubes beef bullion

1 C macaroni or any other type of pasta

1 tsp Italian seasoning

Garlic to taste

Soak the beans and barley overnight. Rinse and start beans and barley cooking while preparing the other ingredients.

Brown the beef until tender. Add onion, bell pepper, and celery, and cook to the point of transparency (of the veggies). Add the beans, barley, tomatoes, sauce, bullion and enough water to fill a medium sauce pan. Cook until beans are tender. Add canned vegetables, seasonings and macaroni and cook another 30-45 minutes or longer. Serve with bread and a nice salad.

MOTHER IN LAW CAKE

1 (29-ounce) can sliced peaches

2 cups all-purpose flour

1 1/4 cups granulated sugar

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/4 cup light or dark molasses

2 eggs, slightly beaten

1/2 cup firmly packed light brown sugar

1/2 cup pecans, chopped

Unsweetened whipped cream, optional

Drain peaches, reserving 1/3 cup liquid. Set aside 12 peach slices for garnish; chop remaining peaches. In large bowl, sift together flour, sugar, baking powder and salt. Blend chopped peaches, reserved liquid, molasses and eggs into flour mixture. Spread into greased 13 x 9 x 2-inch baking pan; sprinkle with brown sugar and pecans. Bake at 325ƒF for 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. To serve, cut into squares. Serve with reserved peach slices and whipped cream if desired.

MUSHROOM SOUFFLÉ WITH SHRIMP SAUCE

2 tablespoons fat 1/2 teaspoon salt

3 tablespoons flour 3 beaten egg yolks

1/2 cup milk 1 cup canned mushroom pieces

1/2 cup mushroom liquor 3 stiff beaten egg whites

Make white sauce of fat, flour, liquids and salt. Blend slowly into egg yolks. Add mushrooms. Fold in egg whites. Pour into ungreased casserole. Bake in pan of hot water in moderate oven at 350 for 45 minutes or until mixture doesn't adhere to knife. Serve with shrimp sauce. (Recipe follows.) Serves 4

Shrimp Sauce

Slice one 4-ounce package American cheese: add to 2 cups hot Medium White

Sauce (recipe follows): stir until cheese melts. Add 2 pounds fresh, cooked

shrimp and 4 hard boiled eggs. Heat through.

 

Medium White Sauce

2 tablespoons butter or fat

2 tablespoons flour

1 cup milk

1/4 teaspoon salt

Melt butter: add flour and blend. Add milk and cook over low heat until thick, stirring constantly. Add salt. For a rich sauce use cream or just before serving, stir in 1 well beaten egg yolk mixed with small amount of hot sauce. Vegetable cooking water may be used as part of the liquid.

OLD FASHIONED COUNTRY APPLE PIE

Crust:

2 cups flour

1 teaspoon salt

3/4 cup shortening

1/3 cup cold water

Put the flour and salt in a bowl. Blend in all the shortening using a pastry blender or two knives. Work quickly so the cold shortening does not melt. It will form a crumbly mixture, with pea-size pieces.

Add the cold water and blend. Using a rolling pin, roll out half the dough on a floured board or counter.

Fold the rolled dough in half and place in a 9-inch pie pan. Unfold and press gently to cover the pan.

Cut off excess dough. Reserve second half of dough to roll and form pie top later.

Filling:

6 to 8 apples (golden delicious for sweetness, Staymen Winesap for tartness)

1 cup sugar

1 teaspoon cinnamon

2 teaspoons flour

About 2 teaspoons butter

1 pie shell and top

Slice apples into a bowl, then toss with the sugar, cinnamon and flour until apples are covered. Heap the apples in a pie shell. Dot with butter pats.

Roll out second half of dough. Moisten edge of bottom crust. Cover apples with top layer of dough and cut slits in top to let out steam.

Fold up excess pastry onto edge of pie. Press top and bottom together using fingers or a fork.

Place pie pan on a cookie sheet and bake in 425-degree oven for 15 minutes. Turn oven down to 350 degrees and continue baking for 45 to 50 minutes, until apples are tender.

OLLA BOLLA

4 cups flour

1 tablespoon baking powder

1 teaspoon salt

3 T butter flavored Crisco

1 1/4 to 1 1/2 cups cold water

oil for frying

Whisk flour, baking powder and salt together. Cut in Crisco as for pie crust. Mix in cold water gradually until soft dough is made. Knead a few times. Press or

roll dough to 1/4" thickness. Form in desired shape--see below. Drop into 360F oil and fry until brown on both sides. Drain on paper towels and serve hot with

cinnamon and sugar mixture, honey, brush with garlic butter, or make Indian taco--see below. Serves 12.

If not serving immediately, may be kept warm short time by placing on paper towel-covered baking sheet in 200F oven. Don't put toppings on until just before

serving.

- In Arizona, fry bread is known as Indian fry bread; handful of dough is stretched and rolled to thickness of 1/4" and 8-10" in diameter; it' usually served with sugar and cinnamon. - In New Mexico and a few other places, fry bread is called sopa-pillas; dough is stretched and rolled to 1/4 inch thickness. Then cut into ectangles or diamonds about 3-4" on a side. Sopapillas are usually served with honey.

- In Northwest, elephant ears are formed by stretching handful of dough into irregular rectangle approx 8" on a side and are dusted w/powdered sugar.

- In southern US they are cut into rounds a little larger than donut hole size; served w/honey and are called honey balls.

- In Ottawa they shape fry bread like beaver tail and brush it w/garlic butter or sprinkle w/sugar and cinnamon mixture. There are other names and shapes in

different areas.

- For an Indian taco, an 8-10" disk of cooked fry bread is topped w/chili beans, minced onions, shredded cheese, chopped lettuce and diced tomatoes, topped w/guacamole and/or sour cream. Salsa is usually provided as a condiment.

- Almost all fry bread is made from quick bread recipe similar to 1 above. In Italian communities, however, yeast bread dough is generally used and is called

zepole. It's shaped as desired and fried in 360F oil.

- In Netherlands, oillie bollen is made by using sweet yeast dough and adding raisins or other dried fruit (yep, that fruitcake crap!) before shaping and frying. We usually just dropped it by big spoonfuls then dusted with powdered sugar after draining on paper towels for a couple minutes.

OPEN FACE CRAB BURGERS

8 ounces imitation crabmeat -- chopped

OR

8 ounces cooked crabmeat -- chopped

1/4 cup reduced-fat mayonnaise or salad dressing

2 tablespoons reduced-fat cream cheese (Neufchâtel)

2 teaspoons chopped fresh dill

OR

1/2 teaspoon dried dill weed

2 teaspoons chopped fresh parsley

2 teaspoons lemon juice

1 teaspoon Dijon mustard

1/4 teaspoon red pepper sauce

2 green onions -- finely chopped

3 English muffins -- split and toasted

1/4 cup shredded reduced-fat Mozzarella cheese -- if desired

Mix all ingredients except muffins and Mozzarella cheese. Spread 1/4 cup crabmeat mixture on each muffin half. Sprinkle with Mozzarella cheese. Set oven control to broil. Spray rack of broiler pan with nonstick cooking spray. Place muffin halves on rack in broiler pan. Broil with tops 4 inches from heat 5 to 6 minutes or until tops are golden brown. Yield: 6 servings.

ORANGE SOUFFLÉ WITH FOAMY SAUCE

3 egg whites 1/4 teaspoon orange extract

3 tablespoons sugar 1/2 cup chopped almonds, toasted

2 tablespoons orange marmalade

Beat egg whites to a stiff foam; gradually add sugar and continue beating until mixture forms stiff peaks that bend slightly. Add orange marmalade and orange extract; pour into greased top of double boiler. Place over hot water; cover and steam 1 hour. Turn onto warm serving plate. Pour over Foamy Sauce (recipe follows). Sprinkle with nuts. Serves 4 to 6.

Foamy Sauce

Beat 3 egg yolks, 3/4 cup confectioners sugar, 1/2 teaspoon vanilla and 1/8

teaspoon salt; fold in 1 cup heavy cream, whipped. Chill thoroughly. (If you are concerned about uncooked eggs, use egg yolk substitute.)

PEANUT BUTTER CAKE

Cream:

1/2 cup shortening

1 /2 cup sugar

1 1/2 tsp vanilla

2 eggs

Mix:

2 1/4 cup flour

2 1/2 tsp baking powder

1 tsp salt

1 1/2-1 3/4 cup milk

Combine both mixtures and bake in greased 9 x 13 pan in 350 degree oven for

25-30 min.

Frosting:

1 1/2 cup sugar

6 Tbsp butter

2 Tbsp white Karo syrup

6 Tbsp milk

Bring to boil for 1- 1 1/2 minutes. Stir to thicken. Add 3/4-1 c. peanut butter. Continue to stir until desired thickness. Spread over warm cake.

PEANUT BUTTER CREAM FROSTING

8 ounces cream cheese, softened

1/2 cup creamy peanut butter

1 teaspoon vanilla

pinch of salt

3.5 cups confectioners' sugar

2 tablespoons milk

Blend cream cheese and peanut butter together, adding vanilla and confectioners' sugar gradually with 1 to 2 tablespoons milk. Beat with electric mixer until of spreading consistency. Spread on cooled cake.

NOTES : This icing is excellent on chocolate cake too. You can melt 1/2 cup chocolate chips and drizzle around edge of cake so that it partially runs down the sides of cake.

PHILIPPINE CORN SOUP

(SOPANG MAIS)

Corn didn't arrive in the Philippines until the sixteenth century when Spanish explorers delivered it from the New World, but it was quickly assimilated into the local diet just as it has been everywhere else it has landed. To add a touch of sophistication to this rustic soup, try adding the optional crab meat in the recipe.

4 cups (1 L) whole fresh, frozen, or canned corn kernels

4 cups (1 L) water or chicken stock

2 cups (500 ml) milk

1 Tbsp (30 ml) vegetable oil

2-4 cloves garlic, finely chopped

1/2 lb (125 ml) crab meat, picked over (optional)

Salt and freshly ground pepper to taste

Chopped parsley or cilantro (coriander) for garnish

Puree the corn and water in an electric food processor or blender. Strain through a sieve, pressing to extract as much liquid as possible, and discard the solids remaining in the sieve. Heat the oil in a large pot over moderate heat and sauté the garlic until golden brown. Add the corn liquid, milk, and optional crab meat. Bring to a boil over moderate heat, stirring frequently. Season with salt and pepper and serve garnished with chopped parsley or cilantro. Serves 4 to 6.

Bon appetit from the Chef at World Wide Recipes

PORK AND APPLE CROCKPOT STEW

pork chops or a chunk of pork loin or cubes, and add:

apples, preferably winesap or Granny Smith, unpeeled, and sliced in wedges

cabbage wedges as family will eat

sweet potato or yam, thick slices, quantity family will eat

4-5 onions (peeled and trimmed but otherwise left whole)

as many carrots as you think the family will eat, cut into halves or thirds

parsnips (as many as family will eat)

rutabaga slices or wedges (yellow turnip) (as many as family will eat)

cover with beer OR water and chicken- or ham- bouillon cubes (4)

any or all of the following herbs and spices:

black pepper

cumin

allspice

coriander seeds

slices of fresh ginger, peeled

dill

thyme

rosemary

parsley

fennel seeds

Turn on crock pot and leave all day. Add salt and serve when you are ready to eat. Accompany your stew with egg noodles sprinkled with caraway seeds.

PURCHASING AND STORING APPLES

The following information is from Terri Pischoff Wuerthner, CCP. Terri was honored with the worlds first Culinary Fellowship from The Writers' Colony at Dairy Hollow in Eureka Springs, Arkansas. You'll enjoy her recipes and writing style.

For best quality, buy apples at the height of their season:

Late July through August--Gala, Gravenstein

Mid August through September--Jonathan, Golden Delicious, Fuji

Late October through November--Granny Smith, McIntosh

Year Round--Red Delicious, Newtown Pippin, Rome Beauty

By December, most apples on the market will be from cold storage or CA (controlled atmosphere) storage, except for those brought in from other areas, like Red Delicious from the Northwest. This is not necessarily bad. By using CA storage, the producers can regulate the conversion of starch to sugars in the apples, thus being able to offer crisp, ripe apples year round, although flavor can be affected.

The best apples to buy out of season are Fuji, Granny Smith and Rome Beauty, as these hold especially well.

Even apples of the same variety can vary due to the strain of apple, the soil, the climate, ripeness when picked and the care used in handling and storage. The apple with the most color, the most perfect shape or the largest size is not necessarily the best. Sometimes, the most colorful apple has less flavor; the shape is no indication of flavor and the larger apples can be softer and mealy, as they tend to mature faster than smaller apples.

Apples should be chosen for a fresh look; a firm touch and skin free of damage (although russet colored marks are often due to damp climates and don't affect the flavor of the fruit). Due to demand from informed consumers, efforts have recently been made to produce apples with more taste, rather than perfect looks.

Store apples in the refrigerator, in plastic bags, for up to six weeks. Crispness and flavor are quickly lost at room temperature.

Good apples are crisp in texture. A mealy, mushy apple was either left on the tree too long or stored too long. Fewer chemicals are now used, as consumers are more accepting of apples that are less than perfect in size and shape. Alar is no longer used.

Yield: 1 pound of apples (or two large apples) equals:

3 cups chopped apples or 2-3/4 cups sliced apples

SALMON SOUFFLÉ

2 tablespoons melted butter 1/4 teaspoon nutmeg

2 tablespoons flour dash of black pepper

1 cup milk 1 1-pound can salmon, flaked

2 well beaten egg yolks 2 stiff beaten egg whites

1/2 teaspoon salt

Make white sauce of butter, flour and milk. Slowly add small amount of sauce to egg yolks and stir into remaining sauce. Add salt, nutmeg, pepper and salmon. Fold in egg whites. Bake in greased individual baking dishes or casserole in moderate oven 325 for 45 minutes. Serve immediately. Garnish with lemon. Serves 4 to 6.

SHRIMP GUMBO

3/4 cup rice

2 cups sliced okra

2 tablespoons vegetable oil

1 pound shrimp, peeled and deveined (raw or fresh)

2/3 cup chopped green onions

3 cloves garlic, peeled and chopped

1/2 teaspoon salt

1/2 teaspoon pepper

2 cups water

1 cup tomatoes chopped

2 bay leaves

1/6 teaspoon hot pepper sauce

 

Prepare rice according to package directions.

Sauté okra in oil for about 10 minutes, stirring constantly, add shrimp, green onions, salt, pepper, garlic, and cook 5 minutes more, stir in water, tomatoes, Bay leaves and hot pepper sauce, simmer for about 15 minutes, remove bay leaves before serving. Serve over cooked white rice. Makes 3 servings.

SKYLINE CHILI

by Todd Wilbur

Nope, there's no chocolate in it. Or coffee. Or Coca-Cola. The ingredient rumors for Skyline Chili are plentiful on the Internet, but anyone can purchase cans of Skyline chili from the company and find the ingredients listed right on the label: beef, water, tomato paste, dried torula yeast, salt, spices, corn starch, and natural flavors. You can trust that if chocolate were included in the secret recipe, the label would reflect it -- that's something that comes in handy for those with a chocolate allergy. So go ahead and eat your chocolate bar then wash it down with Coca-Cola, since all it takes to recreate the unique flavor of Skyline is a special blend of easy-to-find spices plus some beef broth. Let the chili simmer for an hour or so, then serve it up on its own or in one of the traditional Cincinnati-style serving suggestions (the "ways" they call 'em) with the chili poured over spaghetti noodles, topped with grated cheddar cheese and other good stuff:

3-Way: Pour chili over cooked spaghetti noodles and top with grated cheddar cheese.

4-Way: Add a couple teaspoons of grated onion before adding the cheese.

5-Way: Add cooked red beans over the onions before adding the cheese.

1 pound ground beef

2 14.5-ounce cans Swanson beef broth

1/2 cup water

6-ounce can tomato paste

2 tablespoons corn starch

4 teaspoons chili powder

1 tablespoon white distilled vinegar

1 1/4 teaspoons salt

1 teaspoon cardamom

1 teaspoon nutmeg

1/4 teaspoon allspice

1/4 teaspoon cayenne pepper

1/4 teaspoon coriander

1/4 teaspoon garlic powder

1/8 teaspoon ground black pepper

1. Brown ground beef in a large saucepan over medium heat. Do not drain. Use a potato masher to mash the ground beef into very small pieces that are about the size of uncooked rice.

2. Turn off the heat then add the rest of the ingredients to the pan. Whisk the ingredients so that the tomato paste and corn starch is mixed in. Crank heat back up to medium and bring mixture to a boil. Reduce heat and simmer for 60 to 75 minutes or until thick. (http://www.topsecretrecipes.com) Makes 5 cups.

 

SMELLS SO GOOD APPLE CAKE

2 eggs

1 1/2 cups sugar

1/2 cup oil

2 teaspoons vanilla

2 cups sifted flour

1 teaspoon baking soda

2 teaspoons cinnamon

1/2 teaspoon salt

4 cups apples (4 to 5 large apples), peeled, cored, and chopped coarsely

1 cup chopped nuts

Beat the eggs until light. Add sugar, oil and vanilla and blend well. Sift the dry ingredients together. Add to egg mixture and blend well.

Peel, core and coarsely chop the apples. Add apples and nuts to the batter. Pour into a greased tube or Bundt pan and bake for an hour at 350 degrees.

SPAGHETTI SQUASH STUFFED

WITH CHICKEN AND VEGETABLES

Yield: Makes 4 servings.

Source: "1,001 Recipes For People with Diabetes" by Surrey Books

Book info: http://tgcmagazine.com/bin/track/click.cgi?id=24

2 medium spaghetti squash (~2 pounds each), cut lengthwise into halves, seeded

Olive oil cooking spray

12-16 ounces boneless, skinless chicken breast, cubed

2 medium Jerusalem artichokes (about 8 oz), peeled, cubed

1 medium onion, chopped

2 medium carrots, diagonally sliced

1-1/2 cups quartered mushrooms

1/2 cup sliced celery

2 cloves garlic, minced

2 teaspoons flour

2 medium tomatoes, coarsely chopped

1/2 cup reduced-sodium fat-free chicken broth

3/4 - 1 teaspoon dried marjoram leaves

Salt and pepper, to taste

2 green onions and tops, thinly sliced

Place squash halves, cut side down, in large baking pan; add 1/2 inch water. Bake, covered, at 350 degrees F until squash is tender, 30 to 40 minutes. Scrape pulp into large bowl, separating strands with fork; reserve shells.

Spray large skillet with cooking spray; heat over medium heat until hot. Sauté chicken, Jerusalem artichokes, onion, carrots, mushrooms, celery, and garlic until chicken is light brown, about 8 minutes. Stir in flour and cook 1 minute longer.

Add tomatoes, broth, and marjoram to skillet; heat to boiling. Cook, covered, until vegetables are tender, about 10 minutes. Season to taste with salt and pepper.

Toss chicken mixture with spaghetti squash; spoon mixture into reserved squash shells. Sprinkle with green onions.

SWEET AND SPICY MUSTARD

1/4 cup plus 1 Tablespoon dry mustard

1/2 cup sugar

1 Tablespoon plain flour

1/2 teaspoon salt

dash of red pepper

2 eggs, beaten

1/2 cup white vinegar

1 Tablespoon butter

Combine first 5 ingredients in saucepan or top of double boiler. Blend eggs and vinegar, and add to mustard mixture. Cook over boiling water (in double boiler) or on low to medium heat until thickened, stirring constantly. Remove from heat and add butter, stirring until melted and blended. Cool and store in refrigerator.

Yield: 1 and 1/3 cups mustard

TANGY RED GRILLED CHICKEN

4 broiler-fryer chicken quarters

2 cups apple cider vinegar

1/2 cup bottled brown steak sauce

2 tablespoons prepared Russian dressing

1 teaspoon garlic salt

1/4 teaspoon coarsely ground pepper

In medium bowl, place chicken and pour vinegar over all. Cover and marinate in refrigerator at least 4 hours or preferably overnight. In small bowl, mix steak sauce and Russian dressing. Pour off and discard vinegar; sprinkle chicken with garlic salt and pepper. Place chicken on prepared grill, skin side up, about 8 inches from heat. Cook, turning and basting with sauce every 7 minutes, about 45 minutes or until fork can be inserted in chicken with ease. Yield: 4 servings.

 

 

 

URUGUAYAN STUFFED ZUCCHINI

(ZAPALLITOS RELLENOS)

Much of the cooking of Uruguay and Argentina is influenced by a large

population of Italian ancestry, as demonstrated by this dish.

 

2-3 medium zucchini (courgettes)

2 Tbsp (30 ml) olive oil

1/2 medium onion, finely chopped

3/4 cup (180 ml) bread crumbs, preferably fresh

1/2 cup (250 ml) milk

1 egg, beaten

Salt and freshly ground pepper to taste

For the topping:

1/4 cup (60 ml) bread crumbs, preferably fresh

2 Tbsp (30 ml) butter, melted

Bake the zucchini in a preheated 375F (190C) oven for 30 minutes, until soft but not mushy. Set aside to cool. Meanwhile, heat the olive oil in a skillet over moderate heat and sauté the onion until golden brown. Combine the bread crumbs, milk, egg, cooked onion, salt, and pepper in a bowl, stirring to combine. Slice the zucchini in two lengthwise and scoop out the pulp. Chop the pulp coarsely and stir into the bread crumb mixture. Fill the zucchini shells with the

mixture. For the topping, combine the bread crumbs and butter and sprinkle over the zucchini. Bake in a preheated 375F (190C) oven until the topping is golden brown, about 25 minutes. Serves 4 to 6.

Bon appetit from the Chef at World Wide Recipes

VEGETABLE SOUFFLÉ

1/2 cup Thick White Sauce (recipe follows) salt and pepper

3 well beaten egg yolks 3 stiff beaten egg whites

1 cup cooked or canned vegetables, chopped

Stir White Sauce into egg yolks; add vegetables. Season to taste and fold in egg whites. Turn into greased casserole; bake in pan of hot water in moderate oven 325 for 45 to 6o minutes. Serves 4 to 6.

Thick White Sauce

3 tablespoons butter or fat 4 tablespoons flour

1 cup milk 1/4 teaspoon salt

Melt butter; add flour and blend. Add milk and cook over low heat until thick, stirring constantly. Add salt. For a rich sauce use cream or just before serving, stir in 1 well beaten egg yolk mixed with small amount of hot sauce. Vegetable cooking water may be used as part of the liquid.

WHIPPED TOPPINGS

1 cup evaporated skim milk

2 tsp. lemon juice

1. Chill skim milk in a metal bowl in freezer until ice crystals begin to form.

2. Whip milk with lemon juice at high speed until tripled in volume. Makes 1 1/4 cups. Serving size 2 tablespoons.

 

COFFEE WHIPPED CREAM TOPPING

 

1 cup heavy cream

2 tbsp. powdered sugar

1 tsp. coffee granules

Beat heavy cream until it holds its shape. Sift powdered sugar over top.

Beat until soft peaks form. Add coffee granules.

WHIPPED TOPPING

2 egg whites

1 cup sugar

1/2 cup fruit juice (any kind on hand; peach, fruit cocktail, pineapple, etc.)

Chill bowl and beaters. Make sure juice is cold. Beat egg whites, juice and

sugar on high. Longer you beat the thicker the meringue. Keep refrigerated.

For coconut pie, toast coconut in oven and sprinkle on top of meringue. Do not bake. Can be used on deserts or pies and can be piled up high on pies and hold shape good! (If you are concerned about raw eggs, use substitute eggs.)

WHIPPED TOPPING

1/2 cup non fat dry milk

1/2 cup ice water

1 tbsp. lemon juice

3 tbsp. oil

1/2 tsp. grated lemon rind

3 tbsp. sugar

Whip milk, lemon juice and ice water for about 5 minutes. Whip in oil, sugar and seasonings. (You can season with 1 teaspoon vanilla instead of lemon rind, if preferred.) Makes 1 quart. NOTE: Do not use corn oil in this recipe, as it has too distinctive a flavor.

 

FROZEN WHIPPED TOPPING SUBSTITUTE

2 egg whites

7 oz. jar marshmallow crème

Salt to taste

Vanilla to taste

Beat egg whites to soft peaks. Add marshmallow crème and beat until firm.

Add salt and vanilla to taste. Keep refrigerated.

WHIPPED CREAM TOPPING

2 cups (16 oz.) heavy cream

1 cup milk

1 pkg. instant pudding

Put all in bowl and beat until stiff.

WILD RICE SAUSAGE AND CHESTNUT STUFFING

1 jar (7.4 oz) chestnuts

2 cups uncooked wild rice

2 tbs. oil

1 onion, diced

3 ribs celery, diced

1 lb. pork sausage

1/2 tsp. each salt, fennel seeds, dried sage, pepper

1/4 tsp. thyme

Preheat oven to 425 degrees. Cut slice in each chestnut shell, place on baking sheet. Bake 20 min. Cool, peel. Halve each chestnut, set aside. Cook rice, set aside. In skillet heat oil and onion and celery cook until softened. Add sausage, salt, seeds, sage, pepper, thyme. Cook until sausage in cooked through and browned. In bowl combine sausage mixture with reserved chestnuts and rice. Cover, refrigerate until ready to stuff turkey. Makes 12 servings.

 

 

SHALOM FROM SPIKE & JAMIE



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