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

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Recipes from Spike & Jamie

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Contents Disk 348

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).


































































Makes 6 servings

3 tablespoons butter

1 tablespoon vegetable oil

1 pound onions, sliced 1/8 inch thick

21/2 pounds unpeeled apples (about 5 large, white-fleshed, acidic apples such

as Cortland, McIntosh, Stayman or Opalescent)

1/2 cup raisins

1/2 cup cider vinegar

1 teaspoon freshly ground black pepper

11/2 teaspoons salt

2 tablespoons granulated sugar

Melt butter in large skillet or medium pot with oil. When hot, add onions and sauté over high heat 5 to 6 minutes until onions are lightly browned, wilted and almost cooked.

Meanwhile, cut apples in half, core them, then cut them into 1/8-inch-thick slices. Do not peel the apples. The skin will give some chewiness and texture to the stew.

Add apples, raisins, vinegar, pepper, salt and sugar and cook, covered, 10 minutes, tossing occasionally. If there is a lot of liquid left in bottom of pot, uncover and cook 2 to 3 minutes over high heat to reduce the liquid. -- Adapted from "Jacques Pepin Celebrates" by Jacques Pepin



1/2 cup flour

1/2 cup rolled oats

1/4 cup firmly packed brown sugar

1/2 cup butter or margarine


1 pkg. yellow cake mix (butter recipe)

1 cup water

1/2 cup butter or margarine

1 tsp. cinnamon

3 eggs

4 cups thinly sliced, peeled apples


1-1/2 cups caramel ice cream topping

1/2 cup chopped pecans

Generously grease and flour a 13"x9" pan. In a small bowl, combine flour, oats and brown sugar; mix well. With a fork or pastry blender, cut in 1/2 cup butter until mixture resembles coarse crumbs. Set aside. In a large bowl, combine all cake ingredients except apples; beat at low speed until moistened. Beat 2 minutes at high speed. Pour batter into greased and floured pan. Arrange apple slices over top of batter. Sprinkle with topping. Bake at 350°F. for 55 - 60 minutes or until deep golden brown. Cool 5 minutes before serving. In a small saucepan, combine sauce ingredients. Cook over medium heat until warm, stirring constantly. Serve warm sauce over warm cake.


Serves 6

1 small head fennel (apx. 1 lb.)

l pound Fuji apples, unpeeled

2 tablespoons walnut oil

2 tablespoons raspberry vinegar

1/4 teaspoon salt

1/2 cup toasted walnut halves

2 tablespoons minced parsley

Trim fennel into a bulb. Quarter and thinly slice. Quarter apples, remove cores and thinly slice. Toss fennel and apple slices with oil to coat. Then toss with vinegar and salt. Sprinkle with walnuts and parsley just before serving.



The Granny Smith apple gets its name from its founder, Mrs. Mary Ann (Granny) Smith.

Rub cut apples with lemon juice to keep slices and wedges creamy white for hours.

Store apples in a plastic bag in the refrigerator away from strong-odored foods such as cabbage or onions to prevent flavor transfer.

Apples are the second most important of all fruits sold in the supermarket, ranking next to bananas.

The history of apple consumption dates from Stone Age cultivation in areas we now know as Austria and Switzerland.

In ancient Greece, tossing an apple to a girl was a traditional proposal of marriage, catching it was acceptance.

Folk hero Johnny Appleseed (John Chapman) did indeed spread the cultivation of apples in the United States. He knew enough about apples, however, so that he did not distribute seeds, because apples do not grow true from seeds. Instead, he established nurseries in Pennsylvania and Ohio.

Three medium-sized apples weigh approximately one pound.

One pound of apples, cored and sliced, measures about 4 1/2 cups.

Purchase about 2 pounds of whole apples for a 9-inch pie.

One large apple, cored and processed through a food grinder or processor, makes about 1 cup of ground apple.


(Bielenda's Mars Avenue Guest Home, Galena, IL)


Use your favorite crust. I use Pillsbury Ready Made Pie Crust.


1 teaspoon cinnamon

4 Tablespoons sugar

4 Tablespoons Brown sugar

2 Tablespoons corn syrup

1/8 teaspoon salt

2-4 Granny Smith apples

1 Tablespoon butter, chilled

2 Tablespoons corn starch

Mix the filling by mixing together cinnamon, sugar, brown sugar, corn syrup, corn starch, and salt. Thinly slice apples (you will need 2 cups for this recipe) and place evenly in pie pan. Sprinkle cinnamon and sugar mixture over apples. Cut butter into small pieces and place on top. Place top crust on pie and trim, allowing about 1/4 inch of dough to hang over the edge of the pan. Press

together top and bottom and bake for 1 hour at 375°.

Praline Topping

1/2 cup stick butter - unsalted

1/2 cup packed brown sugar

2 Tablespoons whipping cream

1/2 cup chopped pecans

Preheat oven to 450°. Melt butter in small pan. Add brown sugar and stir until smooth. Add cream and heat to a boil. Remove from heat and add pecans. Carefully spread over top of baked pie. Place pie in oven and bake 5 - 8 minutes,

until topping is browned and bubbly. Serve pie warm with a dollop of whipped cream and a dash of cinnamon (optional). The nice thing about this pie is it will last over a week if kept in the fridge.


(5 servings)

4 Apples, thinly sliced

2 tbsp. Lemon Juice

3 cups Shredded Cabbage

1 Stalk Celery, chopped

1 Carrot, grated

1 Med. Onion, thinly sliced

1/2 cup Sour Cream

1/4 cup Mayonnaise

3/4 tsp. Celery Salt

Sprinkle sliced apples with lemon juice. Mix with cabbage, celery, carrot and onion. Combine sour cream, mayonnaise and celery salt. Toss with apple mixture and serve. Lemon juice keeps apples from discoloring.






6 Servings

2 1/4 cups unbleached flour

1/4 tsp. salt

2/3 cup vegetable shortening

6 oz cheddar; sharp, shredded


3/4 cup brown sugar; firmly packed

1 tsp. cinnamon; ground

6 ea. apples; pared and cored

1/4 cup butter

Heat the oven to 425 degrees F. Combine the flour and salt, mixing well, then cut in the shortening until the mixture resembles coarse crumbs. Sir in the cheese and sprinkle with water while mixing lightly with a fork, (From 6 to 8 Tbsp of water may be required), continue mixing until dough makes a ball. Divide the dough into three equal portions and roll each portion, on a lightly flour surface, into a 14 X 7-inch rectangle. Cut each rectangle into 2 7-inch squares.

Combine the brown sugar and cinnamon, then fill the centers of the apples topping each apple with butter. Sprinkle the remaining brown sugar mixture over the pastry. Place an apple in each square and fold the corners to the center, pinching the dough at the top of the apple to seal. Bake in the preheated oven for 30 to 35 minutes. Top with whipped cream.


5 cups thinly sliced peeled tart apples (about 5 medium)

1 cup packed brown sugar

1/4 cup water

1 tablespoon lemon juice

1/4 cup all-purpose flour

2 tablespoons granulated sugar

3/4 teaspoon salt

1 teaspoon vanilla

3 tablespoons margarine or butter

Pastry for 9-Inch Two-Crust Pie

Mix apples, brown sugar, water and lemon juice in 2-quart saucepan. Heat to boiling; reduce heat. Cover and simmer just until apples are tender, 7 to 8 minutes. Mix flour, granulated sugar and salt; stir into apple mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in vanilla and margarine; cool.

Heat oven to 425 degrees F.. Prepare pastry. Turn apple mixture into pastry-lined pie plate. Cover with top crust that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking.

Bake until crust is golden brown, 40 to 45 minutes. Yield: 8 servings.


Place 4 canned peach halves drained cut side up in a 1 qt baking dish.

In small bowl combine:

2 T. chopped walnuts

2 T brown sugar

1/2 t grated orange peel

1/8 t ground allspice

Sprinkle mixture over peaches, and bake at 350 for about 20 minutes. Serve warm with a scoop of ice cream or plain


6 boneless, skinless chicken breasts

1 tablespoon vegetable oil

1/2 teaspoon pepper

3 garlic cloves, chopped

1 1/2 tablespoons tomato paste

1/2 cup chicken stock

2/3 cup balsamic vinegar

1 tablespoon honey

4 tablespoons green onion tops, thinly sliced

In large fry pan, heat oil over medium-high heat. Add chicken and cook, turning and sprinkling pepper equally on each side of chicken, about 10 minutes or until slightly brown on all sides. Remove chicken from pan and drain off any excess oil. Add garlic to pan; sauté over medium heat for 2 minutes. Stir in tomato paste and slowly add chicken stock, scraping to dissolve any bits clinging to bottom of pan. Increase heat to medium-high; add vinegar and honey and rapidly boil for 3 minutes to reduce liquid to one cup.

Return chicken to pan; reduce heat to medium. Cook, turning, about 30 minutes or until liquid thickens and becomes a dark mahogany glaze and chicken is done. Serves 6




2 1/2 pounds boneless beef chuck -- cut into 1-inch pieces

4 ounces butter or margarine

1/4 cup cognac -- if desired

2 cups white Chablis wine

4 carrots -- cut into 2.5-inch sticks

3 carrots -- grated

2 onions -- diced

6 tablespoons all-purpose flour

2 cloves garlic -- finely sliced

3 bay leaves

1 1/2 teaspoons salt

1 1/2 teaspoons thyme -- ground

1/4 teaspoon pepper

1 pound mushrooms

18 small white onions -- 1-inch in diameter and peeled

French bread -- if desired

Brown boneless beef chuck pieces (1/2 at a time) in butter in Dutch oven. Heat cognac; ignite and pour over beef, if desired. Add wine, carrot sticks, grated carrots, diced onion, flour, garlic, bay leaves, salt, thyme and pepper; mix lightly. Cover and cook in 375 degree F (moderate) oven 2 hours, stirring every half hour. Add mushrooms and onions; cover and continue cooking 2 hours, stirring occasionally. Adjust seasoning to taste. Remove bay leaves. Yield: 8 servings.


Makes 2 servings

1/4 teaspoon crushed dried oregano

1/8 teaspoon paprika

1/8 teaspoon ground cumin

Salt and black pepper to taste

4 chicken thighs

2 tablespoons olive oil

1 small onion, chopped

1 garlic clove, minced

2 plum tomatoes, chopped

2/3 cup pitted green or black olives, or a combination

1/2 cup chicken broth

Polenta (recipe follows)

Mix together oregano, paprika, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper. Rub mixture into chicken thighs.

Heat oil in large skillet. Add thighs, skin side down, and brown 5 minutes. Turn pieces over and brown another 5 minutes. Remove.

Add onion and garlic and sauté 5 minutes. Add tomatoes, olives and chicken broth. Bring to boil. Reduce heat to low. Return chicken to skillet and simmer, covered, 15 minutes. Adjust salt and pepper seasoning.

To serve, spoon polenta onto 2 plates. Top each with half the chicken and sauce.


2 1/2 cups water

1 teaspoon olive oil

1 teaspoon salt

1/8 teaspoon cayenne pepper

1/2 cup instant polenta

In medium, heavy pan, bring water to boil. Add olive oil, salt and cayenne. While stirring constantly, pour in polenta in slow, steady stream. Reduce heat to medium and cook polenta, stirring frequently, until smooth and thick, about 5 minutes. Makes 2 servings.


2 lbs. ground beef

1 tSP minced garlic

1 can (28 oz.) crushed tomatoes

2 cans (15 oz. each) red kidney beans, undrained

1 envelope (1 oz.) onion soup mix

3 TBSP chili powder

8 Kaiser rolls

In a soup pot, combine the ground beef and garlic over medium-high heat and brown for 10 minutes. Add the crushed tomatoes, kidney beans, onion soup mix, and chili powder, mix well and bring to a boil, stirring frequently. Reduce the heat to low and simmer for 30 minutes.

Meanwhile, cut a 1 1/2-inch circle off the top of each roll and remove the bread circles, hollow out the rolls, leaving 1/2 inch of bread around the sides, creating bowls. Reserve the circles to serve with the chili for dunking. Place the bread bowls on plates and spoon the chili into them, allowing the chili to overflow.

Note: Make sure to have sour cream, chopped onions, and shredded cheese on hand to use as chili toppers.



1 tablespoon oil

4 slices bacon -- sliced

1 large onion -- chopped

1/2 green pepper -- chopped

5 cups white pea beans -- soaked and cooked


5 cups canned white pea beans -- drained and rinsed

1 teaspoon salt

1 6-ounce can tomato paste

1/3 cup brown sugar

1/4 cup maple syrup, dark corn syrup or molasses

In a medium saucepan, heat oil over medium-high heat. Add bacon, onion

and green pepper and cook until onions and pepper begin to soften.

Transfer mixture into a 5-6 quart (6L) casserole or bean pot. Add beans and mix. Combine tomato paste, salt, sugar and syrup or molasses and stir into bean mixture. Bake covered at 350 degrees F (150C) for about 1 hour, or until heated throughout. Add water if necessary to give desired consistency. If more color is desired, remove cover from casserole during last 15-20 minutes of baking. Yield: 8 servings.


2 tablespoons butter or vegetable oil

10 packaged baby carrots

5 red potatoes, peeled, cut into large pieces

1 onion, sliced

1/4 teaspoon salt

Freshly ground pepper

Red pepper flakes

1 12-ounce bottle beer

2 141/2-ounce cans chicken or vegetable broth

21/2 cups grated cheddar cheese

1 cup shredded or julienned cooked ham

Heat butter in large, heavy saucepan over medium-high heat. Add carrots, potatoes and onion. Cook, stirring, until lightly browned, about 10 minutes. Add salt, and pepper and red pepper flakes to taste. Add beer; bring to a boil, stirring to scrape up any browned bits. Add chicken broth; bring to a boil. Cook until potatoes and carrots are tender, about 12 minutes.

Pour soup, in batches if necessary, into blender or food processor container. Puree. Return to saucepan. Stir in cheese; heat, stirring, until cheese is melted, about 2 minutes. Taste for seasoning. Add more pepper flakes if needed. Ladle into bowls. Top each with shredded ham.


16 chicken wings

2 Tbsp. margarine

3/4 cup crumbled crackers or fine bread crumbs

3/4 cup Parmesan cheese

1 tsp. dried basil leaves 1/2 tsp. garlic salt Fresh basil or parsley, for garnish

Wash chicken wings and pat dry. In a bowl combine the crumbled crackers or bread crumbs, herbs and Parmesan cheese. Add seasonings and mix well to blend.

Melt butter. Dip chicken wings, first in melted margarine and into the crumb coating. Arrange chicken wings in lightly oiled ovenproof baking dish.

Bake chicken Wings at 375°F for about 30 minutes or until lightly brown and done. Chicken wings should be tender.


1 large hen or 10 to 12 large frying pieces of chicken

1 cup celery, chopped

1 cup onion, chopped

1 tsp salt

1 tsp black pepper

3 qts. water

Place all ingredients in a 6-quart pot, bring to a boil, reduce heat and cover. Simmer for 1 hour or until chicken is tender and easily pulls away from the bone. Remove chicken from broth and debone. Discard skin and ligaments. Return meat to broth and simmer while you prepare dumplings:

2 cups self-rising flour

1 tsp salt

2 eggs, beaten

2 Tbsp milk or enough to make dough sticky

Place flour and salt in a large bowl. Make a well in the middle and add beaten eggs and milk; mix until dough becomes sticky. For rolled dumplings, divide dough into 3 parts. Place on a well floured surface and pat into hoe cake size pieces about 1/4" thick; cut into squares or strips and drop into hot chicken broth. For drop dumplings, drop by rounded teaspoonsful into hot broth.

Bring broth and dumplings to a boil, reduce heat and cover. Simmer for 30 minutes or until dumplings are tender and cooked through. If chicken broth is not thick enough, remove a little of the hot broth and add 1 tablespoon flour. Blend well and return to pot. Repeat until broth is thick enough.

Suggestions for Better Chicken and Dumplings:

Add 1/2 cup snipped parsley to dumpling dough.

Add 1/2 tsp poultry seasoning to broth.

Add 4 sliced, boiled eggs just before serving.

Add 2 cans of cream of chicken soup to pot before dropping dumplings.

Some cooks like dumplings to be almost noodle thin, but keep in mind that the less you handle them the more tender they will be.


1 (12-oz.) package egg noodles

1/2 cup butter

1/2 cup flour

1 tsp salt

1/2 tsp ground black pepper

1/2 tsp dried basil

4 cups chicken broth

5 cups cubed cooked chicken

3 cups cottage cheese (24 ounces)

2 eggs, slightly beaten

8 oz. mozzarella cheese, grated

3/4 cup grated Parmesan cheese

Preheat oven to 350°F. Cook egg noodles according to package directions; set aside.

In a large saucepan, melt butter over medium heat. Blend in flour, salt, pepper and basil. Stirring constantly, cook until smooth.

Slowly add broth; stir until sauce is thick and bubbly. Stir in chicken; set aside.

In a separate large bowl, combine cottage cheese and eggs; set aside.

In a greased 9-by-13-by-2-inch baking dish, layer as follows: 1/3 chicken mixture, 1/2 egg noodles, 1/2 cottage cheese mixture and 1/2 mozzarella cheese. Repeat layers, ending with chicken mixture. Sprinkle with Parmesan cheese. Bake, uncovered, for 1 hour or until hot and bubbly.





1 Tbsp all purpose flour

2 Tbsp instant minced onion

1 1/2 tsp. chili powder

1 tsp. seasoned salt

1/2 tsp. crushed red pepper

1/2 tsp. instant minced garlic

1/2 tsp. sugar

1/2 tsp. ground cumin

Combine all ingredients in a small bowl until evenly distributed. Spoon mixture onto a 6" square of aluminum foil and fold to make airtight. Label and store in a cool dry place. Use within 6 months. Makes 1 package (about 1/4 cup) of Chili Seasoning mix. To make additional packages increase amounts proportionately.

To make Chili

Brown a 1 lb. lean ground beef. Drain. Add 2 (15.5 oz) cans kidney beans, 2

(16 oz.) cans tomatoes and 1 pkg. chili seasoning mix. Reduce heat and simmer 10 minutes, stirring occasionally. Makes 4 to 6 servings.


2 cups thick applesauce

3/4 cup sugar

1/2 cup brown sugar

4 egg whites (or substitute for 2 eggs)

3 tbsp. cocoa

2 cups flour

1 tsp. baking soda

1 tsp. baking powder

1/4 tsp. salt

1 tsp. cinnamon


2 tbsp. sugar

1 tsp. cinnamon


Mix dry ingredients together. Add wet ingredients. Mix lightly. Put into a lined or sprayed 9"x13" pan. Sprinkle with topping. Bake about 40 minutes at 350, till a toothpick inserted at the center comes out dry. Freezes well.





Serves 4

Chanterelle mushrooms and half and half merge into a delicate, richly flavored soup that is ideal to serve to guests as it is elegant, yet can be made ahead. Only the quick and simple preparation is more appealing than the wonderful flavor.

4 tablespoons butter

1/2 cup finely chopped onion

1 pound fresh chanterelle mushrooms, cleaned and coarsely chopped

2 tablespoons flour

2 cups chicken broth

2 cups half and half

1/2 teaspoon salt

1/4 teaspoon white pepper

2 tablespoons Madeira

1/4 cup chopped fresh parsley

Melt butter in a heavy saucepan set over medium heat. When foam from butter subsides, add onion and sauté for 2 minutes. Add mushrooms and sauté 5 minutes, stirring often.

Add flour and cook 1 minute, stirring constantly to coat onions and mushrooms with flour. Add broth, immediately bring to a boil and boil for 1 minute, stirring constantly. Reduce heat and simmer 5 minutes.

Add half-and-half, salt and pepper and heat on low--just below a simmer--for 10 minutes. Add Madeira, stir, and serve sprinkled with parsley.


2 packages (16 squares) semi-sweet baking chocolate, divided

3/4 cup firmly packed brown sugar

1/4 cup butter

2 eggs

1 teaspoon vanilla

1/2 cup flour

1/4 teaspoon baking powder

2 cups chopped nuts

Heat oven to 350 degrees F. Coarsely chop 8 squares (1 package) of the chocolate; set aside. Microwave remaining 8 squares in large microwavable bowl on HIGH 1 to 2 minutes. Stir until chocolate is melted and smooth. Stir in sugar, butter, eggs and vanilla. Stir in reserved chocolate and nuts. Drop by 1/4 cupfuls onto ungreased cookie sheet. Bake 12 to 13 minutes or until cookies are puffed and feel set to the touch. Cool on cookie sheet 1 minute. Transfer to wire rack to cool completely. Makes about 1 1/2 dozen.


(The Barn B&B, Dahind, IL)

1 pkg. 2 layer-size French Vanilla cake mix

5 1/2 to 6 cups all-purpose flour

2 pkgs. yeast

1 tsp salt

2 1/2 cups warm water

1/4 cup butter softened

3/4 cup granulated sugar

1 T. ground cinnamon

1 1/3 packed brown sugar

1 cup butter

2 T. light-colored corn syrup

1 1/2 cups walnuts (or pecans)

1. In a large mixing bowl combine the dry cake mix, 2 cups of flour, yeast and

salt. Add the water and beat with electric mixer on low speed until combined, scrapping sides of the bowl. Beat on high speed for 3 minutes.

2. Stir in as much remaining flour as you can with a wooden spoon, turn dough onto a floured surface and knead in enough of the remaining flour to make a smooth dough (about 3 minutes). Place the dough in a large greased bowl and cover and let rise in a warm place til doubled in size (about an hour).

3. Punch dough down and turn out on a well-floured surface and divide in half and cover and let rest for 10 minutes. Roll each portion to form a 16x9 inch rectangle.

4. Spread each rectangle with half of the 1/4 cup butter and sprinkle with a mixture of sugar and cinnamon. Starting from the long side roll dough and pinch to seal. Cut the dough into 1 inch slices.

5. In a saucepan combine the brown sugar, 1 cup of butter and syrup and bring to a boil. Remove from heat and divide mixture between 2 9x13 pans.

6. Sprinkle nuts evenly into the pan. Place half of the rolls in each baking pan and cover and refrigerate 8 hours or overnight.

7. Before baking remove the rolls from the fridge and let stand at room temperature for 30 minutes.

8. Bake in a 350 oven for about 25 minutes or until golden. Let cool for 10 minutes in pans on wire racks. Turn out onto foil and serve warm or cool. Cover and store at room temps. for 8 hours or wrap and freeze for up to 3 months. Makes 32 rolls.



Hoisin sauce, sesame oil and maple syrup bake into a crisp coating for this roast pork.

1/2 cup maple syrup

1/4 cup hoisin sauce

2 tablespoons dark sesame oil

2 pork tenderloins (3/4 to 1 pound each)

3 cloves garlic, peeled and halved

1 medium onion, sliced

Salt and freshly ground black pepper

Preheat oven to 450 degrees. Line roasting pan with aluminum foil or parchment paper.

In small bowl, stir together maple syrup, hoisin sauce and sesame oil. Set aside.

Rub each pork tenderloin with cut side of garlic. Spread onion slices and garlic in center of roasting pan. Place pork tenderloins, side by side but not touching, on onion mixture. Sprinkle pork lightly with salt and black pepper. Bake 10 minutes.

Reduce oven temperature to 375 degrees. Spoon maple syrup mixture over pork, covering it evenly. Bake 20 to 25 minutes longer, basting once, until internal temperature measures 160 degrees on instant-read thermometer. Let pork rest 10 minutes. Slice and serve with the onion mixture.


2 cups powdered non-dairy creamer

1 1/2 cups instant hot chocolate mix

1 1/2 cups instant coffee

1 tsp cinnamon

1/2 tsp nutmeg

Sift together creamer, hot chocolate mix, instant coffee, cinnamon and nutmeg. Pour into a jar and seal with a lid.

To prepare: Stir 3 tsp of mixture into a cup of hot water. Adjust to taste.




(Garnet Hall B & B, Effingham, IL) Makes 1 loaf

A moist and flavorful loaf, perfect for breakfast or afternoon tea.

1 10-oz. package frozen strawberries, thawed

2 eggs

3/4 cup oil

1 cup sugar

1 1/2 cups flour

1/2 teaspoon baking soda

1 teaspoon cinnamon

Preheat oven to 325 degrees

Puree strawberries in a food processor or blender; set aside. Beat together the eggs and oil. In a separate bowl combine the sugar, flour, baking soda, and cinnamon. Add the eggs and oil mixture to the dry ingredients and mix well.

Blend in the strawberries. Pour into a greased and floured loaf pan. Bake at 325° for approximately 60 minutes or until done. Cool on a rack in the pan for a few minutes, then turn loaf out of pan to cool completely before slicing



Even though the peanut (groundnut to some) is native to South America, we often associate it with African cooking because it was introduced to Africa by Spanish and Portuguese colonists, and was subsequently brought to North America by African slaves. Here is an authentic West African dish using the ubiquitous legume:

3 Tbsp (45 ml) vegetable oil

1 1/2 lbs (675 g) stewing beef, cut into 1-inch (3 cm) cubes

3 medium onions, diced

1-2 hot chili peppers, chopped (optional)

3 cups (750 ml) beef stock or water

6 oz (170 g) tomato paste

5 Tbsp (75 ml) creamy peanut butter, preferably unsweetened

3-4 potatoes, peeled and coarsely chopped

4-6 carrots, coarsely chopped

Salt and freshly ground pepper to taste

Heat the oil in a large pot and sauté the beef until browned on all sides. Add the onions and optional chili peppers and sauté until the onions are translucent, about 5 minutes. Add the beef stock, tomato paste, and peanut butter and bring to a boil, stirring frequently to incorporate the tomato paste and peanut butter. Add the potatoes, carrots, salt, and pepper and simmer covered for 1 hour. Serves 4 to 6. Bon appetit from the Chef at World Wide Recipes


11/2 pounds all-purpose flour (about 6 cups)

11/2 teaspoons baking powder

11/2 teaspoons salt

11/2 cups water, more as needed

1/2 cup milk

1 tablespoon lard or vegetable shortening, plus more for frying (divided)

Powdered sugar or honey

In a large bowl, mix together flour, baking powder and salt. Then mix in water, milk and 1 tablespoon of lard to form a soft dough. The dough should pull away from the side of the bowl. If not, add a little more water, 2 tablespoons at a time. Cover with plastic wrap and let rest at room temperature for at least 1 hour.

Prepare a frying pan or an electric skillet with 1 to 11/2 inches of lard or shortening and heat slowly to about 325 degrees. Cut dough into 8 equal pieces. Flatten and stretch each piece to a round shape about 1/2 inch thick; dust with flour if sticky. Using a fork, pick up flattened dough and gently place in hot fat, being careful not to splash oil toward you. Fry until golden brown on 1 side, turn and fry the other side to golden brown. If air pockets develop while cooking, they may be poked with a fork. Keep pan temperature at 325. Remove and drain on paper towels. Sprinkle with powdered sugar or drizzle with honey.

-- From "The All-American Truck Stop Cookbook: Good Eats From the Road" by Ken Beck, Jim Clark and Les Kerr


2 cups Ham, extra lean -- cooked & cubed

1 cup Swiss Cheese, low sodium -- shredded

1/4 cup Celery -- finely chopped

1/4 cup Green Bell Pepper -- finely chopped

1/4 cup Onions -- minced

1 teaspoon Mustard Powder

1 tablespoon Lemon Juice, bottled

1/3 cup Mayonnaise, imitation, no cholesterol

1 large Pie Crust, frozen -- (9-inch)

In a large bowl, mix cubed ham, cheese, celery, green pepper, onion, mustard

& lemon juice with mayonnaise; place into pie shell and bake, uncovered at

375 degrees F for 25 - 35 minutes. Let stand for 10 minutes; serve hot.

To freeze for serving later: Combine ham, cheese, celery, bell pepper, onion, mustard and lemon juice in a 1-gallon plastic bag and store in freezer.

To prepare for serving, thaw ham mixture, add mayonnaise and place into pie

shell. Bake and serve as directed above.


1 package or cake of yeast

1 cup lukewarm water

9 1/2 cups bread flour

2 tsp salt

1/4 cup sugar

2 cup milk

13 1/2 oz. sharp Cheddar cheese, grated

2 1/2 Tbsp each margarine and butter

Dissolve yeast in lukewarm water. Mix together salt, sugar, margarine, butter and milk. Stir in yeast. Add flour 1 cup at a time, enough to make a soft dough (you may not need the whole 9 1/2 cups) Knead dough, cover with a dishtowel and set aside to rise until double in bulk, about two hours.

Grease four 4-by-8-inch bread pans. Divide dough in four parts and tuck the dough into bread pans. Cover with towel and let rise again. Bake in a preheated 300°F. oven for one hour. Makes four small loaves.


2 1/2 lbs. broccoli (stalks and florets), washed and trimmed

1/2 cup finely diced shallot

4 to 5 Tbsp butter to sauté vegetables plus 1/4 cup (divided)

2 1/2 quarts warm chicken stock

1/2 cup flour

Salt and pepper to taste

Pinch of ground nutmeg

1 cup whipping cream

Cut broccoli florets off stalks. Coarsely chop stalks; cut florets into bite-size pieces.

In large soup pot, sauté shallots, broccoli stalks and half the florets in 4 to 5 tablespoons butter 7 to 10 minutes or until broccoli stems are softened. Add warm chicken stock and bring to boil.

In separate pan, melt remaining butter and whisk in flour to make roux. Cook over low heat, stirring, 2 minutes. Remove from heat.

When stock mixture comes to boil, reduce heat and simmer 10 minutes. Return broccoli mixture to boil and gradually whisk in roux. Cook 5 minutes to allow soup to thicken slightly.

Remove from heat. Blend soup in batches if needed, in blender or food processor until smooth. Return soup to pot and add remaining broccoli florets. Bring to simmer and cook 10 minutes. Adjust seasonings to taste, adding salt, pepper and nutmeg. Slowly stir in cream and heat through. Makes 3 1/2 quarts or about 12 servings.


(Black rye bread)

rye flour, coarsely ground......3 kg

water......1 liter

salt......to taste

starter......see below

For starter:

rye flour......1/2 kg

fresh yeast......50 g

warm water......1 liter

How to make the starter:

Starter is used to leaven the bread. It is usually a leftover of dough from

the previous baking. Just before baking, the saved piece of dough is

dissolved in warm water and added to the new dough.

If there is no starter left, a new one has to be made. Mix all starter

ingredients, keep in a warm spot to ensure maximum fermentation. The starter

should be ready in 24 hours. It gives bread a pleasant sour taste. Some

homemakers would add sour milk instead of water.

How to make the dough:

1. Heat water to 40-45 C, pour half of the flour in, add starter and mix


2. Sprinkle dough with flour and place in a warm spot to ferment. During

fermentation, the volume of the dough will almost triple. Fermentation is

complete in about 14 hours.

3. Beat dough, add remaining flour, salt and knead well. Smoothen the top of

the dough, dampen with wet hands, cover and place in a warm spot to rise for

about 3 hours.

How to bake the juoda rugine duona:

4. Prepare baking pan by lining it with maple or cabbage leaves or dust with


5. Form oblong loaves, smoothen top with wet hands and place the loaves on

the pan.

6. Heat oven to 200 C first, then put in the pan and bake for around 2-3

hours. Bread is ready when it produces a solid sound.

7. Dampen top of the loaves with cold water, cover loaves with a light linen

cloth and let them cool off at room temperature. NOTICE: Do not place

freshly baked loaves in a cold place, as this will cause the crust to separate.


1 box (0.3 oz) sugar-free lime flavor gelatin

1/4 cup boiling water

2 containers (8 oz each) key lime pie flavor light yogurt

1 container (8 oz) frozen fat free whipped topping, thawed

1 prepared 9" reduced fat graham cracker pie crust

1. In large heat resistant bowl, dissolve gelatin in boiling water. With wire whisk, stir in yogurt, with wooden spoon, fold in whipped topping.

2. Transfer mixture to prepared crust, refrigerate overnight, or at least 2 hours.

You can also use raspberry gelatin and raspberry yogurt or orange gelatin and orange yogurt.


Makes 2 Quarts

Finally, an applesauce that is actually exciting! Use a combination of apples for more depth of flavor. Mixing tart apples (such as Granny Smith), sweet apples (such as Golden Delicious) and sweet apples with some tang (such as McIntosh) gives a wonderful balance.

12 large apples

1 cup water

2 teaspoons lemon zest

1/2-2/3 cup sugar (depending on sweetness desired)

2 teaspoons minced ginger

Peel and core apples. Coarsely chop and place in saucepan with water and lemon zest. Bring to a boil, reduce heat and gently boil for 30 minutes, stirring occasionally. Add sugar and ginger and continue cooking 10 minutes.

Applesauce may be pureed. However, the texture of a slightly chunky applesauce seems more homemade and less commercial.



4-5 lbs. bottom round of beef

5 tbsp flour

1/3 cup bacon fat or oil

4 cups beef broth

1 carrot, chopped coarsely

1 onion, chopped coarsely

1 rib celery, including some leaves

2 cloves garlic

about 6 parsley stems

3-4 bay leaves

1 tsp thyme leaves

6 whole allspice

6 whole peppercorns

about 2 cups red wine

In a large heavy pot or Dutch oven, brown the beef on all sides. Begin with the fat side down first. Start the pan on high heat and keep the pan hot, probably no lower than medium high. Turn the meat to brown without piercing it with a fork.

While the meat is browning, make the sauce. In a heavy saucepan heat the fat over medium heat. Stir in the flour to make a roux and keep stirring until the flour becomes a dark nutty brown. Your don't have to stir constantly but you need to be close by and stir real often. It might take 10 minutes. Don't try to speed it too much or you will be throwing out a burned roux and starting over. Carefully stir in the beef stock and bring to a boil, stirring constantly.

Turn the meat over, fat side up. Surround the meat with the coarsely chopped vegetables, herbs and spices. Pour the sauce and red wine into the pan. The liquids should come halfway up to the meat. Cover the pan tightly. Place in a 350°F. oven for 30 minutes. Lower the temperature to 325°F. and cook for 2 -3 hours. The meat is done when it can be easily pierced with a fork.

Let the meat cool slightly in the sauce. Remove the meat and strain the solids from the sauce. Press down on the solids to remove all the liquid. Discard the solids.

Chill the meat overnight in the sauce. This will allow you to remove the hardened fat. Reheat the meat in the sauce on top of the stove. Set the meat aside in a warm place. Bring the sauce to a boil, skimming it as it reduces. Taste the sauce and add salt, pepper and more wine if necessary. The sauce will thicken in about 30 minutes.

Meanwhile slice the meat. When the sauce has thickened, place the meat back into the sauce. Lower heat to simmer, reheat just to warm the meat. Serve on a warm platter with little sauce over the roast and additional sauce in a gravy boat.

Makes 10-12 servings.



8 ounces Cream Cheese -- softened

1 Egg

1/3 cup White Sugar

Yellow and red Food Coloring

6 ounces Milk Chocolate Chips


3 cups Flour

2 cups White Sugar

1/2 cup Cocoa

2 teaspoons Baking Soda

1/2 teaspoon Salt

2 cups Water

1/2 cup plus 2 Tbsp. Vegetable Oil

2 tablespoons Cider Vinegar

2 teaspoons Vanilla

Preheat oven to 350 degrees F and line muffin tins with paper cupcake liners.

In small mixing bowl, use electric mixer to combine cream cheese, egg and

sugar. Blend in 2 drops yellow food coloring and 1 drop red food coloring,

adding more coloring if necessary to reach desired shade. Use mixing spoon

to stir in chocolate chips; set filling aside.

In large mixing bowl, combine flour, sugar, cocoa, baking soda and salt; set


In second small mixing bowl, combine water, vegetable oil, vinegar and vanilla. Add contents of small mixing bowl to large mixing bowl and stir with mixing spoon to combine.

Using mixing spoon or soup spoon, fill cupcake liners half full with cupcake batter, then place 1 teaspoon filling at center of each. As cupcake bakes, the batter will rise to surround the filling.

Place cupcake pans in oven and bake approximately 25 minutes or until

cupcakes test done.

If desired, frost with orange icing--or just let the orange filling ooze out

as a surprise.


1 1/2 cups oats (quick or old-fashioned)

1 1/4 cup flour

3/4 tsp. cinnamon

1 tsp. baking powder

3/4 tsp. baking soda

1 cup unsweetened, chunky, applesauce

1/2 cup milk (regular or 2%)

1/2 cup light brown sugar, packed

3 Tbsp. vegetable oil

1 egg

1 Granny Smith apple, unpeeled, chopped

1/2 cup golden raisins

3/4 cup dried cranberries


1/4 cup oats

1 Tbsp. melted butter

1 Tbsp. brown sugar

1/4-tsp. cinnamon

Cover cranberries with hot water to plump. Combine oats, flour, cinnamon, baking powder and soda in large bowl. Add applesauce, skim milk, brown sugar, oil and egg. Mix well. Drain cranberries well. Add apple, raisins and cranberries, stirring well.

Spray muffin tin with cooking spray or use papers. Divide batter evenly between tins. Combine topping ingredients; sprinkle each muffin with topping. Bake at 400F, 20-22 minutes. Let cool before eating (or they fall apart <G>)

Notes: You can substitute 3 additional Tbsp. of applesauce for the oil. Substitute skim milk for regular or even 2%. Use only the egg white instead of a whole egg -- and you have a healthier, low fat muffin.


(Ostriche alla Parmigiana)

Rock salt

24-36 oysters, shucked and placed on the half shells

Freshly grated Parmesan cheese

Dry bread crumbs

Salt and freshly ground pepper to taste


Spread a thin layer of rock salt on a baking sheet and place the oysters on it. Sprinkle each oyster with about 1/2 teaspoon (2 ml) Parmesan, a tiny pinch of bread crumbs, salt, and pepper. Place a small dot of butter on each and bake in a preheated 500F (260C) oven for 5 minutes. Serve immediately. Serves 4 to 6.

Bon appetit from the Chef at World Wide Recipes


Makes 4 sandwiches

1 cup peanut butter (see note)

1/2 cup honey

8 slices buttermilk or potato bread

24 to 32 potato chips

2 bananas, thinly sliced

In a medium bowl, thoroughly combine peanut butter and honey. Spread equal amounts of this mixture onto one side of each slice of bread. Top half of the bread slices with 6 to 8 potato chips, pressing them lightly into the peanut mixture so they adhere. Top the other half of the bread slices evenly with banana slices, again pressing them lightly into the peanut butter.

For each sandwich, press together a potato-chip-covered slice with a banana-covered slice.

Note: A creamy, natural-style peanut butter blends in well for this recipe, but any kind you have on hand will be fine.



1 1/2 pounds tomatoes, chopped (about 3 cups)

1 clove garlic, finely minced

1/2 red onion, chopped

1 tablespoon red wine vinegar

2 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup basil leaves, chopped

2 (16.9 ounce) boxes frozen potato and Cheddar cheese pierogies

1/4 cup grated Parmesan cheese


Bring a large pot of water to a boil. Combine tomatoes, garlic, onion, vinegar, olive oil, salt, pepper and basil in a large bowl. Cook pierogies in water according to package instructions (about 5 minutes). Drain.

Toss the pierogies very gently with the salsa cruda. Divide among 4 plates and top each with 1 tablespoon of grated Parmesan. Makes 4 servings.

Serve along with this, some steamed broccoli, and a salad with Boston and red leaf lettuces, sliced radishes, chopped parsley, cherry tomatoes, croutons, capers and low-fat Italian dressing.


Serves 6

This is wonderful served on polenta or pasta, or with a loaf of crusty Italian bread to use for soaking up the full-bodied sauce.

1 ounce dried porcini mushrooms

1 1/2 cups hot water

1/4 pound bacon, coarsely chopped

1 tablespoon olive oil

2 pounds boneless, fairly lean pork, cut in bite-sized cubes

2 tablespoons olive oil

1 cup chopped onion

3 large cloves garlic, minced

1/2 cup chicken broth

1/2 cup reserved mushroom soaking liquid

1/3 cup balsamic vinegar

1 teaspoon thyme

1 teaspoon salt

1/2 teaspoon white pepper

1 cup half and half

Soak porcini mushrooms in the hot water for 30 minutes. Drain porcinis through a coffee filter or cheesecloth set over a mesh strainer in a bowl, to catch the liquid. Squeeze mushrooms dry, blot with paper towels and coarsely chop (reserve liquid for use later in this recipe).

Set a Dutch oven with a cover over medium-high heat. Add bacon and fry until crisp; remove bacon from Dutch oven and set aside for use later in this recipe.

Add the 1 tablespoon olive oil to the bacon drippings in the Dutch oven. Increase heat to high, and brown pork cubes until golden and crusty. Add browned pork and any juices to reserved bacon.

Add the 2 tablespoons olive oil to the Dutch oven; reduce heat to medium, and sauté the onion and garlic for 5 minutes, adjusting heat so garlic doesn't brown.

Add broth, the 1/2 cup reserved mushroom soaking liquid, vinegar, thyme, salt, pepper and reserved pork (with accumulated juices), bacon and mushrooms to Dutch oven. Bring to a boil. Reduce heat to a simmer and simmer for 1 hour and 45 minutes, or until most of the liquid is absorbed and meat is very tender. Reduce heat to very low, add the half and half and cook until heated through.


1 large Potato, unpeeled -- sliced thin

3/4 cup cheddar cheese, low sodium -- shredded

1/4 teaspoon Salt

1/4 cup Salsa

2 tablespoons Green Chiles -- chopped & drained

2 tablespoons Green Onions -- chopped

Arrange potato slices in microwave-safe pie plate or shallow baking dish.

Sprinkle slices with salt, then brush with half of salsa. Cover with

microwavable plastic wrap and microwave at high for to five minutes, or

until potatoes are tender, rotating pie place a half turn after two minutes.

Brush potato slices with remaining salsa. Sprinkle with green chilies, green

onion and cheese. Cover and microwave at high 30 seconds to one minute or

until cheese melts.

Serve immediately. Recipe may be doubled or tripled, but will require

baking in more than one batch.


Makes 6 servings


Bake this flavorful lamb stew in the hollowed-out pumpkin shell, then serve from it, too.

1 Cinderella pumpkin, about 10 to 12 inches in diameter (see note)

1/4 cup all-purpose flour

11/2 teaspoons salt

1/4 teaspoon pepper

1/8 teaspoon ground ginger (or more to taste)

2 pounds boneless lamb shoulder, cut in small cubes

2 tablespoons vegetable oil

1 medium onion, sliced

1 red bell pepper, seeded and cut into pieces

1 14-ounce can beef broth

Cut off top of pumpkin and save. Remove seeds. Remove the "meat" from the pumpkin, leaving a 1/2-inch shell. Cube pumpkin meat.

Mix together the flour, salt, pepper and ginger in a large bowl. Coat the lamb cubes in the flour mixture. Set aside.

Heat the oil in a large skillet. Brown the lamb over medium-high heat. Add the onion and bell pepper, and cook until slightly softened. Add pumpkin cubes and beef broth. Bring to a boil. Turn into hollowed-out pumpkin shell. Cover with its own lid.

Set filled pumpkin in a baking dish with 1 inch hot water. Bake in a 350-degree for oven 2 hours or until pumpkin shell is tender when pierced with a fork, but still holds its shape.

Note: Any other pie pumpkin or squash should work; do not use a jack-o'-lantern pumpkin. -- From David and Nancy Brown, Mustard Seed Farm


Makes six 11/2-cup servings


5 to 6 pounds pumpkin, cut up (to make 4 cups pureed or mashed)

2 tablespoons olive oil

1 medium yellow onion, minced

1 tablespoon minced fresh ginger

1 to 21/2 cups broth (vegetable or other)

1 cup tomato sauce (Pomi brand or other diced tomato product such as 6 in 1


Fresh Serrano pepper to taste, or use dried flakes or diced pickled jalapeno

1 tablespoon to 1/4 cup rum (Captain Morgan's Spiced Rum preferred; optional)

1 tablespoon butter

3/4 cup whipping cream or milk

3/4 teaspoon ground cinnamon

3/4 teaspoon ground nutmeg

1 to 2 tablespoons firmly packed brown sugar

Salt and pepper to taste

Lemon juice or zest to taste

Bake the pumpkin in pieces with the skin on at 350 degrees until it pierces easily with a fork, an hour or more depending on the type of pumpkin used. Remove skin and puree or mash meat, to make 4 cups.

Heat oil and sauté onion; add ginger and set aside.

In large saucepan, heat broth and tomato sauce. Add Serrano pepper to taste. Stir in pureed pumpkin; heat to bare boil and simmer 10 minutes.

Process onion and ginger in a food processor or blender, or mince finely with a knife. Add to soup. Add rum. Stir in the butter, cream, cinnamon, nutmeg, sugar, and salt, pepper and lemon juice to taste. Heat, but don't boil.

-- From Pete Petersen, Porcini Produce


1 package yellow cake mix, divided

1 cup canned pumpkin

1 cup sour cream

4 eggs

1/4 cup granulated sugar

1/4 cup water

2 tsp pumpkin pie spice, divided

2 Tbsp brown sugar

Preheat oven to 350°F. Grease and flour 10-inch tube pan.

Reserve 2 tablespoons cake mix. Combine remaining cake mix, pumpkin, sour cream, eggs, sugar, water and 1-1/2 teaspoons pumpkin pie spice in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed 2 minutes.

Pour into pan. In small bowl, combine reserved cake mix, brown sugar and remaining 1/2 teaspoon pie spice. Sprinkle on top of batter.

Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto cooling rack. Turn right side up. Cool completely.


12 ounces skinless, boneless chicken breasts ( or turkey breast)

1/3 cup orange juice

2 tablespoons light soy sauce

2 teaspoons cornstarch

1 teaspoon brown sugar

1/2 teaspoon ground ginger

Nonstick spray coating

1 16 ounce package frozen Oriental vegetables

1 tablespoon cooking oil

3 cups hot cooked rice

Cut chicken in to bite size strips. Stir together, orange juice, soy sauce, cornstarch, brown sugar, and ginger in a bowl and set aside. Spray skillet with nonstick spray, preheat over medium heat. Add vegetables; stir fry 4 to 5 minutes, remove from skillet. Pour oil into skillet and add the chicken; stir fry

for 2 to 3 minutes or until the chicken is tender and no longer pink. Push chicken away from center of skillet and pour in the sauce. Cook until thickened and bubbly. Add vegetables back in the skillet, stir to coat all ingredients with sauce. Cook about 1 minute more or until heated through. Serve over rice. Serves 4.


1 lemon. quartered

8 chicken leg quarters

2 tsp. fresh thyme, or 1 dried

1 tbsp oil, plus 2 tsp..

1 tsp.. salt

3/4 tsp.. coarse black pepper

2 pounds potatoes, small or quartered

1/2 red onion, sliced thin

2 heads garlic (missing 2 cloves from above)

Cut garlic cloves in half, lengthwise. Remove skin and fat from chicken, and rinse.

Mix 1 tsp.. of the thyme, 2 tsp.. oil, 1/4 tsp.. pepper. Rub on chicken. Place in large roasting pan. Combine potatoes, onion, garlic, remaining thyme, oil and pepper. Arrange around the chicken. Place lemons on top of chicken.

Roast in 400 degree oven for 1 hour. Check to see if chicken is done. Cook 15 minutes more if necessary. Arrange on platter; remove lemon. Serve with a green salad and your favorite dressing.


1 loin of pork about 4 lb.

1 tsp. salt

1 tsp. powdered ginger

1/4 tsp. pepper

1 cup finely chopped onion

4 cups diced dry white bread

3 apples, pared, cored and diced

1 cup dry white wine

1/2 cup raisins, light or dark

2 Tbsp. sugar

4 eggs

1 cup milk

Rub fat surface of roast with salt, ginger and pepper. Place fat side up in shallow roasting pan. Insert meat thermometer in thickest part of roast, avoiding bone and fat. Roast at 325F for 1 hour. Scatter onion around pork. Roast 30 minutes longer, or until onions are lightly browned. Combine bread cubes, apples, wine, raisins and sugar, stir into onions. Roast 30 minutes longer, stirring occasionally.

Beat eggs with milk. Remove roast from pan, combine egg mixture with apple mixture, mix well. Replace roast. Spoon apple mixture around roast. Roast 30 to 40 minutes longer or until roast is golden brown and meat thermometer registers 170F.


1 package of Bratwurst

1 package of Knockwurst

1 can of sauerkraut

1 green apple (cored and diced)

1 Tbsp. Molasses

2 tsp. Sugar

1 tsp. Caraway seeds

4oz. Dark German beer

Slice sausages in half lengthwise and mix with all other ingredients. Place in a baking pan and cover with foil. Bake at 350 degrees for 45 minutes.

For the Spaetzle:

12oz. All purpose flour

3 eggs

1 tsp. Salt

1 cup water

1/4 tsp. Nutmeg

1 Tbsp. Butter

Salt and pepper to taste


Mix first five ingredients together. Bring a pot of water to a boil on the stove and place a food mill over it. Pour the batter into the food mill and let it go right into the water. Cook until spaetzle is tender and floats to the top. Drain water and add the butter to melt. Season with salt and pepper. Top with sausage mixture and serve with good spicy mustard.


Serves 6 as entrée, 8 as side dish

This vegetarian entrée would make even a devout carnivore happy. It could also be served as a side dish to accompany meat, poultry or game and would be a stunning addition to an autumn tailgate picnic.

3 tablespoons olive oil

1 pound fresh shiitake mushrooms, stems removed, cleaned and coarsely

chopped into1-inch pieces

2 cloves garlic, minced

1/4 cup chopped fresh parsley

1 teaspoon thyme

1 day-old, 8-ounce baguette, cut into 1-inch cubes

1 teaspoon salt

1/2 teaspoon white pepper

5 eggs

3 cups half and half

5 ounces chèvre, preferably chèvre with chives or herbs

1 tablespoon soft butter for coating the baking dish

Preheat oven to 350 degrees.

Pour oil into a large skillet set over medium heat. Add the mushrooms and cook for about 5 minutes, stirring often (mushrooms will absorb the oil quickly, but keep stirring and lower heat as necessary to prevent burning). Mushrooms should be slightly caramelized, or golden brown.

Add garlic, parsley and thyme, reduce heat to lowest setting and cook 5 minutes longer. Remove from heat and add baguette cubes, salt and pepper, over-seasoning a bit as the liquid ingredients will dilute the flavor.

Place eggs, half and half, and chèvre in a blender or food processor and process until smooth. Place the baguette cube-mushroom mixture into a 9" x 13" baking dish that has been coated with the butter. Pour liquid ingredients on top and allow to set for 15 minutes.

Bake in preheated oven for 1 hour. Pudding should be golden brown and have the look of a soufflé, but be set in the center.


5 to 10 pounds of chicken





This is a very casual, but great recipe. You can cook half of the ten pounds of leg quarters or the whole bag. Cut the skin and fat off the chicken. Place in stock pot with your choice of spices; onion, garlic, herbs such as oregano, thyme or sage, or even peppers such a jalapeno or Thai peppers. Use your imagination. Cook for about one hour, or until it's falling off the bone. Strain chicken. Stock can be frozen for soup. When chicken is cool, take the meat off the bone. Place in a crock pot, add your favorite BBQ sauce. You want it moist but not soupy. Cook on high, stirring occasionally to break up meat. 8 hours is a good guideline, but you can tell it's done when the meat is shredded. If it looks dry at any point add more sauce. Serve on buns with cole slaw, chips and raw veggies. This is even better warmed up, so don't be afraid of making too much.

Suggestions: At this point if you have any chicken left over throw it in a pot, boil for an hour and add noodles. As long as you cut the fat and skin off, you don't really have to worry so much about skimming the fat off. Kids love chicken and noodles for lunch or supper.


3 1/4 cup sifted all-purpose flour

1 tsp soda

1/2 tsp salt

1/2 cup butter or margarine at room temperature

1 cup sugar

1 egg, unbeaten

1 1/2 tsp vanilla

1 tsp nutmeg

1/2 cup thick sour cream

Sift together flour, soda and salt. Combine butter, sugar, egg and flavoring in mixing bowl. Beat on beat-whip speed 2 minutes. Stop, scrape bowl. Add sour cream and half the flour mixture, blending it in on fold-blend speed. Then mix on beat-whip speed 1 minute. Stop and scrape bowl. Add remaining flour and stir in by hand. Chill for 1 hour.

Set oven at 400°F. to preheat. Divide dough in half and roll each part on lightly floured surface to fourth-inch thickness. Sprinkle with sugar and roll it in lightly.

Cut dough with a cookie cutter. Using pancake turner, lift cutouts to greased cookie sheet. Bake 8 to 10 minutes, until golden brown. Cool. Decorate with icing. Makes about five dozen cookies depending on size cutters used.


2 tsp.. oil

1/2 red onion

green pepper

2 garlic cloves, sliced very thin

1 cup water

1 cup uncooked long grain white rice

4 chicken leg quarters

14 oz. spaghetti sauce

4 oz. smoked sausage

Cut as much of the skin and fat as possible off the chicken. Thinly slice green pepper onion and sausage. Heat oil in a large skillet over medium heat. Add pepper and garlic; cook for 3 to 4 minutes while stirring. Add water and rice, then place the chicken on top. Cover and simmer for 10 minutes to partially cook rice. Stir in sauce, the scatter sausage over chicken. Cover and simmer 10 to 15 more minutes, stirring rice and turning chicken once, until chicken is done. Serve with rolls, and corn.


1/2 gallon apple cider

1/3 cup dark brown sugar

2 sticks cinnamon

5 whole allspice berries

1 chunk fresh ginger, 1/2 inch by 1/2 inch, peeled

3 whole cloves

8 orange slices

In a 3-quart saucepan, combine cider, sugar, cinnamon sticks, allspice berries, ginger, and cloves. Heat to a simmer and allow to cook 20 minutes. Strain into a punch bowl and garnish with orange slices. Serve warm. Serves 8.


1 small head of cabbage (about 2 1/2 lbs.)

3 Tablespoons cooking oil

1/2 cup chopped cooked ham* (or a 5-oz can of Hormel Lean Chunk Ham)

1/4 cup chopped green onions & tops

2 teaspoons chopped fresh parsley, (or 1 teaspoon dried)

1 clove garlic, minced

2 teaspoons chicken bouillon granules

1/2 teaspoon salt, if desired

1/3 cup water

Cut cabbage in fourths. Cut off core and thick stem of leaves. Tear cabbage in 1" - 2" pieces. Heat a 12" skillet or wok on high. Add oil, heat. Add the torn cabbage and cook, stirring for one minute, coating leaves with oil. REDUCE HEAT TO MEDIUM. Add remaining ingredients, cover, and steam 5 - 7 minutes. Remove lid. If necessary, continue cooking and stirring cabbage until tender crisp, 2 - 3 minutes. Serves 8.







1/2 cup brown sugar

1 Tbsp cornstarch

2 Tbsp lemon juice

1 egg, beaten

1 (20-oz.) can pineapple tidbits, drained (save the juice)

1 (8-oz.) carton frozen whipped topping, thawed

5 medium-size Delicious apples, peeled, cored and diced

2 cup miniature marshmallows

1 cup salted peanuts, chopped (optional)

In a small, heavy saucepan, combine brown sugar, cornstarch, lemon juice, egg and pineapple juice. Cook over low heat, stirring constantly, until thickened, about 10 minutes. Refrigerate for 1 hour.

In a medium bowl, fold chilled lemon-egg mixture into whipped topping until blended.

In a large bowl, combine pineapple, apples, marshmallows and peanuts. Stir in topping mixture. Refrigerate for 2 to 3 hours before serving.


1 (10.75-ounce) package frozen pound cake -- thawed and cut into 9 slices

3/4 cup strong coffee

1 cup sugar

1/2 cup chocolate-flavored syrup

1 (8-ounce) package cream cheese -- softened

2 cups whipping (heavy) cream

2 (1.4-ounces) bars chocolate-covered toffee candy -- chopped


Arrange cake slices on bottom of rectangular baking dish, 11 × 7 × 1 1/2 inches, cutting cake slices if necessary to cover bottom of dish. Drizzle coffee over cake.

Beat sugar, chocolate syrup and cream cheese in large bowl with electric mixer on medium speed until smooth. Add whipping cream. Beat on medium speed until light and fluffy. Spread over cake. Sprinkle with candy.

Cover and refrigerate at least 1 hour, but no longer than 24 hours to set dessert and blend flavors. Yield: 12 servings.






1 1/2 cups packed brown sugar

1 cup Butter (2 Sticks) -- softened

1 egg

2 1/4 cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

1 cup chopped nuts

4 ounces bittersweet chocolate -- chopped

4 ounces sweet cooking chocolate -- chopped

4 ounces white chocolate (white baking bar) -- chopped

Three-Chocolate Glaze -- (recipe follows)


3 teaspoons shortening

3 ounces bittersweet chocolate

3 ounces sweet cooking chocolate

3 ounces white chocolate (white baking bar)

Heat oven to 375 degrees F. Mix brown sugar, butter and egg in large bowl.

Stir in flour, cinnamon, baking soda and salt (dough will be soft). Stir in

nuts, chocolates and white chocolate. Drop dough by rounded tablespoonfuls

about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or

until light golden brown. Cool slightly; remove from cookie sheet. Dip

cookies in Three-Chocolate Glaze.


Heat 1 teaspoon of the shortening with bittersweet chocolate over low heat,

stirring constantly, until chocolate is melted and smooth. Remove from heat.

Dip each cookie 1/2 inch deep into chocolate along one edge. Repeat with

remaining shortening and chocolates. Rotate dipped edge of cookie for each

type of chocolate if desired. Makes 36 Cookies


Makes 4 to 6 servings

1/4 cup extra-virgin olive oil

1 small onion, finely chopped

10 ounces chicken meat, both dark and white, cut into bite-size pieces (1

heaping cup)

1 1/2 teaspoons tomato paste

1 1/2 teaspoons paprika

1 cup water

1/2 cup drained canned cannellini beans

1 teaspoon unsalted butter

3 cups finely chopped flat-leaf (Italian) parsley

1 scant cup grated gruyere cheese (4 ounces)

1 cup fine bread crumbs

8 eggs, beaten

1/4 teaspoon ground cinnamon

Salt and freshly ground black pepper

Put olive oil and onion in a saucepan and place over medium heat. Fry until the onion is slightly colored, then add the chicken and stir until browned. Add the tomato paste, paprika and 1 cup water. Bring to a boil, lower the heat and simmer for about 40 minutes. If the sauce becomes dry, add a little more water, but the sauce should be very thick at the end. Add the beans and simmer 5 minutes or until beans are hot. Preheat oven to 350 degrees. Grease a 9-inch round baking dish with the butter. Cool the chicken and beans to lukewarm before adding the parsley, cheese, bread crumbs, eggs and cinnamon. Season with salt and pepper to taste. Mix well, taste and adjust the seasonings if necessary. Pour the mixture into the baking dish. Spread it evenly and bake for 15 to 20 minutes or until the top of the tagine is lightly crisp and the eggs are just set. Serve warm or at room temperature, cut into wedges.


Makes 2 servings

When I'm tired, hungry and want something fast, I don't want pans/pots or dishes, and I do want little cleanup work. Frittatas are fast, easy and versatile. Vegetables that work well are zucchini, onions, leeks, asparagus, artichoke hearts, cooked potatoes, red bell pepper, green onions and mushrooms. A combination of any of these is great.

1 tablespoon extra-virgin olive oil

1/2 to 3/4 cup sliced mushrooms

1/2 to 3/4 cup sliced red bell pepper

1 green onion, sliced

3 eggs

2 tablespoons shredded mozzarella cheese and/or 1 tablespoon grated

parmesan cheese

Salt and freshly ground pepper to taste

Preheat the broiler.

Heat oil in a 9-inch skillet over medium heat. Add mushrooms, bell pepper and green onion, stir to coat with oil and sauté until vegetables are tender.

Whisk the eggs in a bowl just until they are broken up. Whisk in the cheese and season with salt and pepper. Pour egg mixture over the vegetables. Reduce the heat and cook until the bottom is set. Place under the broiler for 30 to 60 seconds. Cook until the top is set and puffed. Do not overcook; it should be very tender in the center.

Loosen the frittata with a spatula and slide it onto a plate. Cut in wedges and serve with toasted bread and sliced fresh fruit.


Funny, friendly or formal looking...wild fungi, whether found in the woods or commercially cultivated, have a personality all their own. Curly chanterelles, smooth shiitakes and conical, comical morels may be tucked away under pine leaves or right out in the open, staring at you from the top of a fallen log. Many varieties of wild mushrooms are commercially cultivated and available year-round; others are dried and they, too, are available year-round. Any mushroom other than the white button is considered to be a wild mushroom.

Mushroom tips:

Dried mushrooms improve with age and have an intense flavor that many chefs prefer to fresh. They have a buttery richness and are simple to incorporate into your everyday cooking by reconstituting them in water and using them like fresh mushrooms.

To reconstitute dried mushrooms, rinse quickly, and then soak in hot water to cover for 30 minutes. Drain mushrooms through a coffee filter or cheesecloth, set in a fine mesh strainer. Reserve soaking liquid to use in soup, stock or as a vegetarian broth.

Grind dried mushrooms in a coffee grinder or spice mill, for an intensely-flavored powder to use in soup, stew, on sautéed chicken breasts or in any application where you want a mushroom flavor. To clean the grinder or mill between grinding mushrooms and coffee or spices, grind some white rice, then wipe out to remove leftover flavors and odors.

Use ground dried mushrooms to replace some of the flour in pasta dough, or to dust on vegetables before grilling.

Purchase foraged (i.e. gathered in the forest) wild mushrooms from a responsible gatherer and always buy mushrooms that are fresh looking and firm, not soft or slimy. The base should be relatively clean, not decomposed, and the mushrooms should have a good color and pleasant odor. There should not be unusual breaks in the caps or gills.

As mushrooms are porous and have a high moisture content, they are best cleaned with a mushroom brush, soft toothbrush or towel (a pointed knife can dislodge any debris from the cracks). If necessary, cut in half to dislodge dirt, then wipe with a moist paper towel or rinse under a soft stream of running water, and immediately pat dry. Store in a bowl lined with paper towels, or in brown paper bags. Wild mushrooms should be cooked before using, except for enoki mushrooms.


3 large Eggs

2 cups Granulated Sugar

2 cups Zucchini, peeled, shredded

1 cup Canola Oil

2 tsp. Vanilla Extract

3 cups All-purpose Flour

1/2 cup Walnuts, chopped

1 tsp. Salt

1 tsp. Baking Soda

1 tsp. Baking Powder

2 tsp. ground Cinnamon

1/2 tsp. ground Nutmeg

1/4 tsp. ground Cloves

Grease bottoms only of two 9x5-inch or 8x4-inch loaf pans and pre-heat oven to 325-F degrees. In a large bowl, beat eggs until foamy. Stir in sugar, zucchini, oil and vanilla. Add flour, walnuts, salt, baking soda, baking powder, cinnamon, nutmeg and cloves; blend well. Pour batter into prepared pans. Bake for 50 to 60 minutes or until a toothpick, inserted in center of loaf, comes out clean. Let cool, remove from pans, slice to serve. Makes 2 Loaves.



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