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

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Recipes from Spike & Jamie

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How to use these pages:  Below is a list of the recipes on this page.  You can either scroll down the page and look at all of the recipes, or look at the titles.  When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page)   or Ctrl - F on your keyboard).





















































1 cup chopped pecans

1/2 cup firmly packed brown sugar

1/3 cup butter melted

1 (15 oz ) package refrigerated piecrusts

6 cups thinly sliced peeled apples

1/4 cup sugar

2 tbsp flour

1/2 teas cinnamon

1/8 tsp nutmeg

In 9" pie pan, combine pecans, brown sugar and butter; spread evenly over bottom of pan. Prepare piecrust according to directions for 2 crust pie, placing bottom crust over pecan mixture in pan. Set aside.

Preheat oven to 375 F. In large bowl combine apples, sugar, flour cinnamon and nutmeg: mix lightly. Spoon into crust lined pan. Top with remaining crust. Press together to seal, flute edges. Make slits on top crust.

Bake for 40-50 minutes or until apples are tender and crusts deep golden brown. Cover edge of crust with strips of foil after 15-20 minutes of baking to prevent excessive browning.

Cool pie upright in pan for 5 minutes. Place serving plate over pie; invert. Carefully remove pan. Some nuts may remain in pan; replace on pie. Cool at least 1 hour before serving.


Serves 8

2 tablespoons olive oil

1 cup chopped onion

1 clove garlic, minced

2 10 ounce packages pureed squash, defrosted

4 cups chicken stock

12 ounces apples (appx. 1 1/2 apples), peeled and finely chopped

2 teaspoons fresh lemon juice

1 teaspoon thyme

1/2 teaspoon salt

1/2 teaspoon white pepper

1 cup cream

Chive sour cream:

1/2 cup sour cream

2 tablespoons fresh minced chives

1/4 teaspoon freshly ground black pepper

Heat olive oil in a medium-sized soup pot set over medium-low heat and sauté onion and garlic for 10 minutes. Add squash, stock, apples, lemon juice, thyme, salt and white pepper and bring to a boil.

Reduce heat and simmer for 20 minutes. Purée soup. Stir in cream and heat for 10 minutes longer over low heat. Combine sour cream with the chives and pepper. Top each serving of soup with a spoonful of the chive-sour cream.



Serves 8

1 pork loin, approximately 5 lb. (3 1/2 lb. after boning)

Salt and pepper for seasoning

3/4 cup apple slices

1/2 cup Maui or Vidalia onion slices

1 teaspoon thyme

1/2 cup chicken broth

Have your butcher remove the bone from roast (ask for some string to tie roast with after stuffing). Lay roast flat and sprinkle inside with salt and pepper.

Preheat oven to 400 degrees.

Arrange apple and onion slices, lengthwise, down center of roast. Bring sides of roast together to enclose apple and onion slices. Tie in several places to enclose filling and form a lengthwise (rolled) roast. Sprinkle outside with salt, pepper and thyme.

Pour chicken broth in bottom of a roasting pan. Set roast on a rack in pan and place in preheated oven. Immediately turn heat down to 350 degrees and roast for 1 1/2 hours. Begin Sauce while roast is cooking.


2 tablespoons butter

2 tablespoons minced shallots

1 1/4 cups peeled and chopped apple

1 cup chicken broth

1 cup cream

Heat butter in a skillet set over medium heat. When foam from butter subsides, sauté shallots and apple for 5 minutes. Add chicken broth and bring to a boil. Stir well, then set sauce aside.

When roast is done, remove from pan and allow roast to set before carving. Add sauce to the roasting pan placed over medium-high heat on burners. Deglaze pan with the sauce, incorporating browned bits on bottom of roasting pan into Sauce. Simmer for 5 minutes. Add cream, reduce heat and simmer gently for 5 minutes. Slice roast and serve with sauce.


Serves 8

This simple tart, with its cinnamon-sugar topping, studded with chopped apples and pecans, can be prepared in minutes if a ready-made piecrust is on hand.

1 single piecrust, homemade or purchased*

2 medium apples (appx. 12 oz. total), peeled, cored and thinly sliced

2/3 cup chopped pecans

1/2 cup brown sugar

1/2 teaspoon cardamom

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

2 tablespoons cold butter, cut in small pieces

Preheat oven to 400 degrees.

Place piecrust on pizza pan or baking sheet and prick all over with a fork. Fold edge inward to make a slight rim. Bake in pre-heated oven for 10 minutes.

Arrange apple slices over baked piecrust, covering the top completely. Combine pecans with sugar and spices and sprinkle evenly over apples. Place pieces of butter on top of tart. Bake in preheated oven for 25 minutes. Allow to set for 10 minutes before cutting.

*Ready-made piecrusts may be purchased in the refrigerator section of your market (near refrigerator biscuits) or with frozen food.






serves 4

1 pound beets

About 3/4 cup water

Salt and freshly ground black pepper to taste

Preheat oven to 375 degrees.

Scrub the beets, but do not peel. Trim the greens, if still attached, but leave at least 1 inch of the stem still attached. (Otherwise the juices will leach out and stain whatever they contact.)

Place beets and water in baking dish, cover tightly and bake until cooked through, about 30 minutes for a medium beet.


2/3 cup milk

1/4 cup vegetable oil

1/2 cup mashed ripe banana (about 1 medium)

1 egg

2 cups all-purpose flour

2/3 cup sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1 cup fresh or frozen (thawed and well-drained) blueberries


Heat oven to 400 degrees F. Grease bottoms only of 12 medium muffin cups,

2 1/2 × 1 1/4 inches, or line with paper baking cups. Beat milk, oil, banana and egg in large bowl. Stir in remaining ingredients except blueberries just until flour is moistened. Fold in blueberries. Divide batter evenly among muffin cups (cups will be almost full). Sprinkle with sugar if desired.

Bake 18 to 20 minutes or until golden brown. Immediately remove from pan. Yield: 12 servings.


1 1/2 pounds boneless pork steak -- about 1/2-inch thick

1 large red onion -- sliced

3/4 cup fresh lime juice

1 teaspoon salt

1/2 teaspoon cayenne pepper

Place pork and onions in a glass or enamel 12 × 9-inch baking dish. Combine

lime juice, salt and cayenne; pour over pork; cover and refrigerate for several hours. Lift pork steaks out of marinade, brushing off onions. Broil or cook over hot coals, 3 inches from heat, for 8-10 minutes, turning once. Heat onions and lime juice to boiling. Serve onions with cooked pork. Serve with tortillas, if desired.


1 1/2 pounds boneless pork steak -- about 1/2-inch thick

1 large red onion -- sliced

3/4 cup fresh lime juice

1 teaspoon salt

1/2 teaspoon cayenne pepper

Place pork and onions in a glass or enamel 12 × 9-inch baking dish. Combine

lime juice, salt and cayenne; pour over pork; cover and refrigerate for several hours. Lift pork steaks out of marinade, brushing off onions. Broil or cook over hot coals, 3 inches from heat, for 8-10 minutes, turning once. Heat onions and lime juice to boiling. Serve onions with cooked pork. Serve with tortillas, if desired.


4 large firm fresh Florida tomatoes (about 2 pounds)

2 tablespoons olive oil

1 cup chopped onion

8 ounces ground lamb OR 8 ounces ground beef

1/3 cup uncooked rice -- (regular cooking)

1 cup loosely-packed fresh basil -- chopped (about 1/3 cup)

OR 2 tablespoons dried basil

1/2 teaspoon ground cumin

1 1/4 teaspoons salt

1/2 teaspoon ground black pepper

Use tomatoes held at room temperature until fully ripe. Cut a thin slice from top of each tomato; remove pulp leaving a 1/4-inch thick shell; set aside. Chop pulp (makes about 1-1/2 cups). In a medium skillet over medium heat, heat oil; add onion; cook and stir until tender, about 5 minutes. Add lamb; cook and stir for about 2 minutes, breaking up meat. Stir in rice, basil, cumin, salt, pepper, 1 cup water and reserved chopped tomato pulp. Bring to a boil; reduce heat and simmer covered, until rice is tender, about 20 minutes. Spoon rice mixture into reserved tomato shells. Place stuffed tomatoes in the skillet along with 1 cup water. Bring to a boil, reduce heat and simmer covered, until tomatoes are tender, about 10 minutes. Garnish with fresh basil, if desired.


Can't beat the beet for best and brightest

October 16, 2002 Posted: 06:50:12 AM PDT, By EMILY GREEN


On the face of it, beets are extroverts. Their very veins run magenta, red and gold. The roots come from the same high palette.

When the hue is purple or red, which it so often is, then they are not just flamboyant, but inky as an angry octopus.

And yet for all this personality, beets are among the most neglected vegetables in the market. Their reputation is 50 years out of date. People grumble of beet fatigue from World War II Victory Gardens.

Others think of beets as canned items. Then there's the mess. Boil them and the beets stain your hands, your cutting board, your clothes.

No splendor is perfect. But before writing off the beet, bake it.

Its color seems to retreat within it, becoming even more saturated, yet more beautiful. Once you've tasted a baked beet, it's hard to have them any other way. It is one of the most arresting flavors to come from the field. Its sweetness is surpassed only by sugar cane, but then this sweetness is countered by a profound and complex earthiness.

Summed up in a suffix, beets are "-er": brighter, sweeter, stronger, darker.

This intensity makes it tricky to move on to the beet's crowning grace, which is -- don't scoff -- great subtlety. Faced with other ingredients, beets have a wholly magical tact. They are a superb foil.

There is no more accommodating food. Beets complement almost every ingredient that any cook from anywhere can throw at them.

Give it a try. Bake an entire panful. Wash them if they're cruddy.

Cut them about an inch above the stem so the pigment doesn't run. If they're medium-size, pop them in the oven at about 375 degrees for an hour and a half. There will be a sweet, toasty almost nutty aroma wafting around the kitchen when they're done.

You can test for doneness much as you would with a boiled potato, by sticking something sharp into the beets and deciding if that's the resistance you find palatable (the beet itself is edible raw). Let them cool. Store the ones you're not going to eat, unpeeled, in plastic containers in the fridge.

Peel the ones you are going to use. The skins should come away fairly easily, if not slipping right off like breezy cookery writers swear they do. First, put them warm or at room temperature in a salad with toasted walnuts, goat cheese, mâche and orange. See what happens.

Exactly. The walnuts will never taste nuttier, the "chevre" never tangier and orange never fruitier.

Vegans use beets in lieu of meat; carnivores use them as pungent garnishes for beef. They go equally well with dill, parsley, chervil, tarragon or chives. You can bake them like potatoes, serve them slit and buttered. If you're hungry and want a fast fix and don't mind the mess, all beets require to constitute a meal are boiling, peeling and, if you're feeling fancy, the addition of salt and pepper.

They're that good.


Makes 3 1/2 cups

6 beets (about 1 1/2 pounds)

1 shallot, roughly chopped

1 teaspoon Worcestershire sauce

Few drops hot pepper sauce

1 teaspoon sherry vinegar

6 cornichons, roughly chopped (small, tart, cucumber pickles)

1/3 cup capers, drained

1 tablespoon mayonnaise

2 tablespoons chopped parsley, plus more for garnish


Freshly ground pepper

Heat the oven to 350 degrees.

Wash the beets and, leaving them wet, wrap them individually in foil. Place in a roasting pan or on a baking sheet and bake until tender, about 1 1/2 hours. (To test, poke a thin-bladed knife through the foil.)

Let the beets cool in the foil.

(Alternatively, to cook in water, drop the beets into salted water to cover and bring to a boil. Cook over medium heat until tender, 45 minutes to an hour.)

When the beets are cool enough to handle, peel and cut into eighths.

Place beets in the bowl of a food processor with the shallot, Worcestershire sauce, hot pepper sauce, vinegar, cornichons and capers. Pulse until the mixture is minced but not puréed. You might have to scrape the mixture down between pulses.

Spoon mixture into a bowl and stir in mayonnaise and parsley. Taste and adjust the seasonings; you might need to add salt and pepper and more vinegar, Worcestershire or hot sauce.

(This dish keeps well for two days. Refrigerate, keeping it well wrapped or in a covered container, and bring to room temperature before serving.)

Garnish and serve with steamed fish.


4 servings

1 pound beets

Juice of 3 oranges

Zest of 1 orange

1/4 cup ( 1/2 stick) unsalted butter


Freshly ground pepper

1/3 cup slivered almonds, toasted

1/2 orange, for garnish

2 tablespoons coarsely chopped chervil or 1 to 2 teaspoons chopped fresh

tarragon, for garnish

Heat the oven to 375 degrees. Trim the leaves off the beets, leaving about an inch of stem.

Set the beets in a roasting pan. Bake until the skins are crinkled and loose and a sweet, beety smell permeates the kitchen. Medium-size beets should take about 1 1/2 to two hours, small ones about 1 1/2 hours.

Peel the beets and cut into 1/2-inch cubes. Place the orange juice, orange zest, beets and butter in a shallow saucepan or a skillet. Cook over low to medium heat for 15 minutes -- stirring occasionally -- then raise the heat to high to reduce the cooking liquid, about two minutes.

The beets should be coated with an orange glaze. Taste. Salt if necessary, and add plenty of freshly ground pepper. Turn into a warm serving dish and top with the almonds. Squeeze the orange half over the cooked beets and garnish with the chervil. Serve immediately.




3 cups Bisquick Original baking mix

1 cup sugar

6 eggs

1 teaspoon almond extract

1 1/2 cups dried apricots (about 8 ounces)

1 cup candied pineapple

1 cup golden raisins

1 teaspoon ground cinnamon

2 teaspoons vanilla

3 ounces semisweet chocolate -- melted and cooled

1 cup candied cherries

2 (8 ounce) packages pitted dates

Heat oven to 300 degrees F. Grease and flour two 6-cup bundt cake pans or ring molds, or 2 loaf pans, 8 1/2 × 4 1/2 × 2 1/2 inches or 9 × 5 × 3 inches. Beat baking mix, sugar and eggs in large bowl on low speed until blended. Beat on medium speed 2 minutes. Pour half of the batter into large bowl; beat in almond extract until smooth. Stir in apricots, pineapple and raisins.

Beat cinnamon, vanilla and chocolate into remaining half of batter, using same beaters, until smooth. Stir in cherries and dates. Divide chocolate batter between pans, spread evenly. Divide gold batter between pans, carefully spooning over chocolate batter; spread evenly.

Bake bundt pans about 1 hour 20 minutes to 1 hour 30 minutes, loaf pans about 1 hour 30 minutes to 1 hour 40 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Invert bundt cakes onto wire rack; turn loaves out of pans and place top sides up on wire rack. Cool completely. Wrap tightly and refrigerate 1 day before slicing. 2 loaves (16 slices each). Yield: 32 servings.



Serves 6

The variety of colors and textures make this salad a favorite. The orange flavor in both the salad and the dressing are a refreshing and tangy complement to the rich sauce on the lamb shanks in this autumn menu.

2 small or l large head butter lettuce (about 1 pound, total)

2 small oranges

1/2 cup pecan halves

1 ounce Asiago cheese


2 tablespoons fresh orange juice

6 tablespoons olive oil

1/4 teaspoon salt

1/4 teaspoon white pepper

1/8 teaspoon paprika

Wash and dry lettuce and store in refrigerator to crisp. Peel the 2 oranges, cut in half crosswise, remove seeds and break segments apart.

Toast pecan halves in a dry frying pan set over medium-low heat for 5 minutes, or until they become fragrant. With a cheese plane or vegetable peeler, shave the Asiago cheese.

Place the orange juice in a bowl and slowly whisk in the olive oil, salt, pepper and paprika. Tear the lettuce and toss with the dressing. Dish up onto a platter or individual plates. Top with orange segments, pecan halves and shaved cheese.




1 cup walnut pieces, divided

1 1/4 cup all purpose flour

1/2 cup firmly packed brown sugar

1/2 cup shortening

1/2 cup flake coconut


2 - 8 oz. pkgs. cream cheese, softened

2/3 cup granulated sugar

2 eggs

2 tsp. vanilla

1 large can cherry pie filling

Heat oven to 350 F. Grease 13X9X2-inch pan with shortening. Set aside. Chop

1/2 cup nuts coarsely for topping. Set aside. Chop remaining 1/2 cup nuts finely. For crust, combine flour and brown sugar. Cut in shortening until fine crumbs form. Add 1/2 cup finely chopped nuts and coconut. Mix well. Remove 1/2 cup. Set aside. Press remaining crumbs in bottom of pan. Bake at 350 for 12 - 15 minutes, until edges are lightly browned.

For filling, beat cream cheese, granulated sugar, eggs and vanilla in small bowl at med. speed of electric mixer until smooth. Spread over hot baked crust. Return to oven. Bake 15 minutes longer. Spread cherry pie filling over cheese layer. Combine reserved coarsely chopped nuts and reserved crumbs. Sprinkle evenly over cherries. Return to oven. Bake 15 minutes longer. Cool, Refrigerate several

hours. Cut into bars. Serves about 12 - 16 people.



makes 20 appetizers

3 cups corn flakes

1/2 teaspoon poultry seasoning

1/4 teaspoon ground black pepper

3 tablespoons fat-free egg substitute

3 tablespoons skim milk

1 pound boneless, skinless chicken breasts

Nonstick cooking spray


1/4 cup plus 2 tablespoons nonfat mayonnaise

3 tablespoons spicy mustard

3 tablespoons honey

2 tablespoons lemon juice

Place corn flakes in a blender or food processor and process into crumbs. You should get about 3/4 cup crumbs. Adjust amount if necessary. Combine corn flake crumbs, poultry seasoning and pepper in a shallow dish. Stir to mix well and set aside. Combine the egg substitute and milk in a shallow dish. Stir to mix well and set aside.

Cut each chicken breast half into five long strips. Dip each strip first in the egg mixture, then in the crumb mixture, turning to coat each side with the crumbs. Coat a large baking sheet with nonstick cooking spray and arrange the strips in a single layer on the sheet.

Spray tops of strips lightly with cooking spray and bake at 400 degrees for 15 minutes or until strips are golden brown and no longer pink inside.

While chicken is baking, place all sauce ingredients in a small dish and stir to mix well. Arrange the chicken strips on a serving platter and serve hot accompanied by the bowl of sauce.



2 1/2 cups flour

1 1/2 tsp baking soda

1 cup (2 sticks) butter, softened

1 cup creamy peanut butter

1 cup granulated sugar

1 cup packed brown sugar

1 tsp vanilla extract

2 eggs

2 cups (12 ounce package) semi-sweet chocolate chips

1 cup quick oats

Combine flour and baking soda. Beat butter, peanut butter, sugars and vanilla in large mixer bowl until creamy. Beat in eggs; beat in flour mixture. Stir in 1 cup chocolate chips and oats; freeze until slightly firm but not hard. Roll dough into 1 1/2 inch ball; press down slightly into ungreased baking sheet. Roll a 1 1/4 inch ball; cut in half. Attach to first ball as ears. Repeat with remaining dough; place 2 inches apart. Bake in a preheated 350 degrees F oven for 10 to 15 minutes or until light brown and centers are still soft. Let stand for 3 minutes; remove to wire rack to cool. Microwave remaining chocolate chips in heavy-duty plastic bag in HIGH for 45 seconds. Knead. Microwave at additional 10 to 20 second intervals.

Kneading until smooth. Cut tiny corner from bag; squeeze to pipe chocolate to create Mickey Mouse faces. Allow chocolate to set.Makes about 2 1/2 dozen cookies.


3 eggs

2 cups granulated sugar

1 cup (2 sticks) butter

1/2 cup water

2 tbsp cocoa

1 tsp baking soda

1 tsp cinnamon

1 tsp allspice

1 cup finely chopped nuts

1/2 cup chocolate pieces

2 apples, cored and grated or finely chopped (2 cups)

1 tbsp vanilla

2 1/2 cups all-purpose flour

Beat together eggs, sugar, butter and water until fluffy. Sift together flour, cocoa, baking soda, cinnamon and allspice. Add to creamed mixture and mix well. Fold nuts, chocolate, apples and vanilla until evenly distributed. Spoon into greased and floured 10 inch loose bottom tube pan. Bake in 325 degrees F oven for 60 to 70 minutes or until cake tests done. Makes 1 cake.


1 lb. ground beef

1 cup mushrooms, sliced

1/2 cup onion, chopped

1/2 tsp. salt

1/2 tsp. pepper

8 oz. can tomato sauce

1 cup shredded cheddar cheese

8 oz. can crescent rolls

1/2 cup sour cream

1/2 tsp oregano

1/4 tsp rosemary

Preheat oven to 350 degrees. Brown ground beef, mushrooms and onions in a frying pan. Drain. Add salt, pepper and tomato sauce. Place in an ungreased 8x12 inch baking pan and sprinkle with cheese. Separate the crescent roll dough into 8 triangles. Combine the sour cream and herbs. Spread 1 Tbsp of mixture on each triangle. Roll up starting at wide end. Arrange on top of casserole. Bake at 375 degrees for 25 to 30 minutes or until golden brown. Serves 4 to 6.


1 submarine or hoagie roll -- split lengthwise

2 tablespoons prepared mustard

Sliced bread & butter pickles -- to taste

1 ounce thinly-sliced roast pork

1 ounce thinly-sliced Swiss cheese

1 ounce extra-lean ham -- thinly sliced

2 teaspoons butter

Open roll and spread inside surfaces with mustard, then top with pickles; layer on roast pork, cheese and ham; close sandwich. Lightly butter outside surface of roll and grill on a hot griddle (or in a 400 degree F oven) until lightly toasted and cheese is melted. Serve hot.



I have published recipes for clafoutis in the past, but this one is simpler and easier than the classic version. Traditionally made with unpitted cherries, you can use virtually any fresh fruit or berry in place of the raspberries in this recipe.

3 Tbsp (45 ml) butter

1 cup (250 ml) all-purpose flour

1 cup (250 ml) sugar

1 1/2 tsp (7 ml) baking powder

1/2 tsp (2 ml) salt

3/4 cup (180 ml) milk

2 1/2 cups (625 ml) fresh or frozen raspberries,

thawed if using frozen

Whipped cream for garnish (optional)

Place the butter in a deep 9-inch (23 cm) pie or cake pan and heat in a preheated 375F (190C) oven until the butter is melted. Meanwhile, mix together the flour, sugar, baking powder, and salt in a bowl. Stir in the milk until smooth. Pour the batter into the pie pan and pour the raspberries (including any juices) into the middle of the batter - do not stir. Bake for 40 to 50 minutes, until the custard is

set in the middle. Serve warm or cold, garnished with whipped cream if desired. Serves 6 to 8. Bon appetit from the Chef at World Wide Recipes


Recipe by: Jeff Rose, Colonial Rose Inn


6 Tbsp Butter

6 Tbsp Flour

4 cup Milk

Salt and Pepper

Pinch Nutmeg

8 Oz Fresh Spinach; cleaned, stemmed, and chiffonade

8 Oz Parmesan Cheese, grated

2 cups Ricotta Cheese

1 Large Egg

2 Tsp Garlic, chopped

8 Oz Mozzarella Cheese, grated

3/4 Lb Lump Crabmeat, picked clean

1 1/2 Lbs Lobster, cooked, meat removed and diced

8 Oz Pasta Sheets, cooked (or 8 oz. regular lasagna noodles)

Note: If you can't find lump crabmeat, you may substitute canned crabmeat.

Preheat oven to 350 degrees.

In a med. saucepan, over med. heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the milk, 1/2 cup at a time. Season with salt, pepper and nutmeg. Cook, stirring constantly for 4 to 6 minutes. Remove from the heat and stir in the spinach and 1/2 cup of the parmesan cheese. Makes 5 cups. Set aside.

In a mixing bowl, combine the ricotta cheese, egg, garlic and mozzarella cheese. Season with salt and pepper. Mix well. Set aside.

Grease an 8 x 8 x 2 square pan. To assemble, spread 1 cup of the sauce over the bottom of the pan. Season the crabmeat and lobster with sand and pepper. Sprinkle 1/4 of the crabmeat and lobster over the sauce. Sprinkle some of the remaining parmesan cheese over the crabmeat. Cover the cheese with the pasta. Spread 1/4 of the cheese filling evenly over the pasta. Repeat the layering until all of the ingredients are used. Top lasagna with the remaining cup of sauce.

Place in the oven and bake until bubbly and golden, about 45 minutes. Remove from oven and cool for 10 minutes before serving.



3-4 fennel bulbs trimmed and cut lengthwise into 1/2-inch (1 cm) slices

2 eggs, beaten

1 1/2 cups (375 ml) bread crumbs

Vegetable oil for frying

Salt and freshly ground pepper to taste

Boil the slices of fennel in salted water until barely tender, 8 to 10 minutes. Drain and allow to cool. Dip the fennel into the beaten eggs and dredge in bread crumbs. Heat the oil to a depth of about 1/2 inch (1 cm) in a skillet over high heat. When the oil is 375F (190C) fry the fennel slices a few at a time until golden brown on both sides. Drain on a wire rack or paper towels and season with salt and pepper while still hot. Serves 4 to 6.

Bon appetit from the Chef at World Wide Recipes


1 jar applesauce baby food (1/2 cup regular applesauce)

1 1/2 cup whole wheat flour

3/4 cup flour

1/2 cup granola

1/4 cup dry milk

1 Tbsp. brown sugar

1 1/2 tsp. active dry yeast

2/3 cup water

1 Tbsp. Vegetable Oil

To make a 2 pound loaf, simply double the measurements for 1 pound loaf.

For bread machine, put dry ingredients on the bottom and wet ingredients on top.


4 beef rib eye steaks, trimmed of fat

2 large cloves garlic, crushed

2 tsp water

2 Tbsp Dijon-style mustard

1 tsp dried basil leaves

1/2 tsp pepper

1/2 tsp dried thyme leaves

In a microwave safe bowl combine garlic and water; microwave for about 30 seconds on high. Mix in all remaining ingredients except steaks. Spread mixture onto both sides of the steaks. Place steaks on grill over medium coals, and cook uncovered for 10 to 15 minutes, or until done, turning occasionally.



Makes 4 servings


The prawns can be served warm right off the grill or at room temperature, and the dish can be part of a buffet. You can either peel the prawns as suggested or grill them with the shell on, which I think adds a lot of flavor. Before grilling with the shell on, use scissors to snip the shell along the back so you can remove the sand vein.

1 pound large prawns (16 to 20)

1/4 cup mild olive oil

2 teaspoons finely minced or pressed fresh garlic

1 tablespoon finely minced green onion

1/2 teaspoon finely chopped fresh oregano or 1/4 teaspoon dried

1/2 teaspoon salt

1/4 teaspoon crushed red pepper flakes

3 tablespoons dry white wine

Melon-Pineapple Salsa (recipe follows)

Peel and devein the prawns, leaving on the tails. Whisk together oil, garlic, green onion, oregano, salt, red pepper flakes and wine. Marinate prawns in mixture for a maximum of 2 hours in the refrigerator. Skewer, if desired, to facilitate grilling. (Soak wooden skewers in water for 30 minutes before using.) Grill or broil the prawns quickly, approximately 1 to 2 minutes per side, until they just begin to turn pink. Be careful not to overcook. Prawns should remain slightly transparent in the middle. Serve with Melon-Pineapple Salsa.

Melon-Pineapple Salsa

11/2 cups diced cantaloupe

1 cup diced fresh pineapple (see note)

1 teaspoon seeded and minced Serrano chili

1/4 cup finely diced red onion

1 tablespoon olive oil

3 tablespoons fresh lime or lemon juice

2 teaspoons honey or to taste

2 tablespoons finely chopped fresh cilantro leaves

Salt and freshly ground pepper to taste

1 firm, ripe, medium avocado, peeled, seeded and sliced into 4 fans (see note)

Cilantro sprigs


Carefully stir together the cantaloupe, pineapple, chili and onion in a bowl. In a separate small bowl, whisk together oil, lime juice and honey and pour over fruit mixture. Gently stir in chopped cilantro and season with salt and pepper. Makes about 3 cups.

Divide the salsa among 4 plates and place the prawns attractively on top along with avocado slices and cilantro sprigs.

Note: For additional flavor, lightly oil and grill thick slices of pineapple before cutting it up.

Note: To make avocado fans, cut avocado into quarters. Cut each quarter into thin slices, but don't cut all the way through to the bottom. Spread the slices into a fan shape.

Recommended wine: The sweet shrimp and fruity salsa beautifully mirror wines such as California and German rieslings and gewurztraminers, French chenin blancs and California white zinfandel, all of which have similar fresh fruit flavors and sweetness.


3 cups Dry Milk Powder

1/3 cup Corn Starch

1/3 cup Chicken Bouillon (or Vegetable Bouillon)

1 Tbsp. Onion Flakes, dried

1 tsp. Basil, dried

1 tsp. Thyme, dried

1 tsp. White Pepper

In a large mixing bowl, combine all ingredients; mix well. Place mixture into a one quart jar, label and store up to six months.

To make soup:

Using a small mixing bowl, mix 1/3 cup Instant Cream Soup Mix with 1 1/4 cups Water or Broth. Simmer over low heat until thickened. This makes just enough to use in place of a 10 1/2 ounce can of cream soup, when making casseroles, etc. (Add mushrooms pieces, diced chicken, etc. to further flavor to your soup).





1 cup milk

1 cup cheddar cheese, cubed

1 teaspoon Worcestershire sauce

1/2 teaspoon salt

pepper to taste

1 tablespoon flour

3 medium raw potatoes, sliced

2 cups sliced onion

3 tablespoons butter

2 tablespoons dry bread crumbs

Combine milk and cheese and heat in heavy pan until cheese melts. Add Worcestershire. In a greased 9" pie pan, place 1/2 of potatoes, sprinkle with 1/2 of onions, dot with butter, and repeat layers, using remaining ingredients. Pour cheese sauce over all, top with bread crumbs and bake at 350° for 45 minutes.

Serves 4


2 pounds boneless pork shoulder or sirloin -- cut into cubes, 1/2"

1/3 cup all-purpose flour

1 1/2 teaspoons salt

1/4 teaspoon black pepper

1 teaspoon vegetable oil

4 large onions -- peeled and sliced 1/2 inch thick

1 clove garlic -- minced

1/4 cup chopped parsley

1 teaspoon caraway seed

1 bay leaf

1 10 1/2-ounce can chicken broth

1 12-ounce bottle imported stout

2 tablespoons red wine vinegar

1 tablespoon packed brown sugar

Coat pork with combined flour, salt and pepper. Heat oil in Dutch oven; brown meat over medium-high heat. Add onions and garlic. Cook and stir 5 minutes. Pour off drippings. Stir in remaining ingredients. Bring to a boil. Cover; cook over medium-low heat 1 to 1 1/4 hours or until meat is very tender. Stir occasionally. Serve with imported beer and mashed potatoes, if desired. Yield: 8 servings.






3 1/2 cups peeled sliced tart cooking apples

1/2 cup butter -- softened

1 cup plus 2 tablespoons sugar

2 teaspoons cinnamon

1 teaspoon vanilla extract

1 cup all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/3 cup orange juice

1/3 cup milk

2 tablespoons sliced almonds

2 tablespoons raisins

1 teaspoon grated lemon rind

1 teaspoon grated orange rind

Apple slices

Fresh mint leaves

Preheat oven to 350 degrees F. In a large skillet, sauté apples in 3 tablespoons butter until almost tender. Sprinkle with 2 tablespoons sugar and 1 teaspoon cinnamon. Arrange sautéed apple slices on bottom of a buttered 9-inch spring-form pan; set aside. In a medium bowl, cream 5 tablespoons butter and 1 cup sugar until fluffy. Add egg and vanilla; beat 2 minutes, scraping bowl occasionally. Combine flour, baking powder, salt and 1 teaspoon cinnamon; add to creamed mixture alternately with orange juice and milk. Beat on low speed. Fold in remaining ingredients. Pour batter over apples. Bake 55 minutes, or until cake tests done. Cool thoroughly. Remove sides of pan and invert onto platter. Garnish with apple slices and mint leaves. Serves 6 to 8.


1 can (14 1/2oz) whole tomatoes

1 small onion, cut into pieces

1 clove garlic, minced

1/2 tsp ground red pepper

1/2 tsp salt

1 can (6oz) tomato paste

1 lb ground beef, browned

2 cups (8oz) shredded Cheddar cheese

9 corn tortillas

To prepare sauce, blend tomatoes and other liquid with onion and garlic in blender or food processor. Pour into medium sized saucepan. Add pepper, salt & tomato paste. Heat to a boil; then simmer 5-10 minutes. Place 3 tortillas in bottom of crock-pot. Layer on tortillas 1/3 of the beef, 1/3 tomato sauce and 1/3 of the Cheddar cheese. Repeat each layer two more times. Cover and cook on low 6-8 hours.


Serves 6

This recipe is prepared in minutes, yet tastes like you spent hours on it. Use an excellent quality sauce, as it is the foundation of the dish.

3 lamb shanks, cracked, about 3 pounds

1 26 ounce jar Marinara Sauce, or your favorite pasta sauce

1 cup red wine

1 cup chicken stock

1 teaspoon basil

1 teaspoon oregano

1/2 teaspoon salt

1/4 teaspoon pepper

Preheat oven to 375 degrees.

Place the lamb shanks in a Dutch oven. Combine remaining ingredients and pour over shanks. Bake, covered, for 2 1/2 hours in preheated oven. Basil polenta is an ideal accompaniment, but pasta, rice, or bread works well-as long as you have something with which to soak up the rich, full-bodied sauce.



Serves 8

These beautiful cheese filled pumpkins are rich, but make a very special entrée for lunch or brunch, accompanied by simple vegetables or salad. They also make a good hors d'oeuvres, with the dip spread on crackers, baguette slices, or crudités.

8 mini pumpkins, about 8 ounces each*

8 ounces cream cheese

8 ounces cambazola cheese

1/4 cup finely chopped walnuts

2 egg whites, lightly beaten

3 garlic cloves, minced

2 tablespoons finely chopped fresh basil leaves

1 teaspoon lemon zest

1/4 teaspoon pepper

8 small whole fresh basil leaves for garnish

baguette slices, crackers and/or crudités

Preheat the oven to 350 degrees.

Place pumpkins in a baking dish with just enough water to barely cover bottom of pan. Bake in preheated oven for 40 minutes. Remove and cool. Slice off the top quarter, leaving stem intact and reserving tops. Carefully remove seeds, fibers and center of pumpkin.

Mix remaining ingredients, except whole basil leaves and baguette slices, until smooth and well blended. Divide mixture among pumpkins, placing a basil leaf on top of filling.

Return pumpkins to pan, again adding enough water to barely cover bottom of pan, and bake at 350 degrees for 20 minutes.

Place pumpkins, topped with lids, on individual plates or serving platter, surrounded by baguette slices, crackers or crudités on which to spread the paté.

*These 8-ounce pumpkins are know as Jack-o-Lantern or Jack-be-Little.


1 tbsp butter

6 slightly under ripe bananas

3/4 cup brown sugar

1/4 cup rum

1 tbsp grated orange peel

3/4 cup slivered almonds

Butter an oblong baking dish; peel bananas and cut in half crosswise. Arrange in baking dish. Top with brown sugar, 2 tablespoons rum, orange peel and almonds. Bake in 350 degrees F 15 to 20 minutes, turning bananas and basting with sauce at least once. Heat remaining 2 tablespoons rum; ignite and pour over bananas. To serve, place two banana halves on plate; top with whipped orange sauce, juice and almonds from baking pan and additional orange peel. Serve 6.

Whipped Orange Sauce

3 egg whites

1 cup powdered sugar

2 tbsp orange juice

4 tbsp grated orange peel

In medium bowl, beat egg whites until foamy; gradually add powdered sugar,

beating until stiff but not dry. Add orange juice and 2 tablespoons orange peel; blend well. Use remaining 2 tablespoons peel as garnish.

HINTS: To flame rum in a long handled ladle or small saucepan. If using ladle on a gas stove, carefully tip the ladle, once the rum is heated and rum will ignite. If using a small saucepan or an electric stove, it's best to ignite the rum, once heated with a long handled match. Pour over the baked bananas and carefully carry the serving dish to the table. For drama, turn the lights down low. Once the flame has subsided, serve and top with sauce.


24 tarts


1/2 cup butter, softened

3-ounce package cream cheese, softened

1 cup all-purpose flour


1 beaten egg

3/4 cup packed brown sugar

1 tablespoon butter or margarine, softened

1 teaspoon vanilla

Dash salt

1/2 cup coarsely chopped pecans

For dough: Blend butter and cream cheese. Stir in flour. Cover and chill one hour. Divide dough into 24 balls. Press balls against sides and bottom of muffin cups to line.

For filling: In a small mixing bowl, stir together egg, brown sugar, butter or margarine, vanilla and salt until smooth. Spoon about 1 teaspoon of the chopped pecans into each lined pastry-lined muffin cup. Fill each with egg mixture. Bake at 325 degrees for about 25 minutes or until filling is set. Cool. Remove from pans. Cover, chill to store.


4 servings

For the salsa:

2 cups seedless grapes, halved (preferably red grapes)

1 tablespoon freshly squeezed lemon juice

1 tablespoon rice vinegar

1 teaspoon safflower or olive oil

1 garlic clove, minced

1 jalapeño chili pepper, seeded and minced

2 tablespoons snipped fresh chives

2 tablespoons minced fresh cilantro

Generous pinch salt

Freshly ground black pepper to taste

1/4 cup toasted almond slivers, crushed (optional)

For the pork chop:

4 thin-cut, bone-in or boneless pork chops

About 1 tablespoon olive oil

Salt and freshly ground black pepper to taste

For the salsa: In a medium bowl, combine all of the ingredients, including the almonds, if using.

For the pork chop: Preheat the grill or broiler or heat two large skillets over medium-high.

Pat the pork chops dry. Brush each side lightly with oil and season with salt and pepper to taste. Grill, broil or sear in the skillet, turning as necessary, until crisp and browned and cooked through, three to five minutes per side, depending on the thickness.

(Thin-cut pork chops dry out very quickly when cooked. Be sure to cook over high heat to minimize the time spent over heat.)

To serve, transfer the pork chops to the plate and garnish with the salsa.



Serves 6

The tart apples and ginger keep this dish from being too sweet. It is a welcome change from the ubiquitous sweet potato casserole for the holidays. And it is a wonderful complement to poultry, pork or lamb.

1 3-pound pumpkin, peeled and cut in 1-inch cubes

3 medium-sized tart apples, cored and coarsely chopped

2 tablespoons sugar

1/4 teaspoon salt

Oil for baking pan

2 tablespoons cold butter, cut in small pieces

1 cup chopped pecans

1/4 cup candied ginger, chopped

1 teaspoon ground ginger

Preheat oven to 350 degrees.

Steam pumpkin cubes just until fork-tender.

Combine 6 cups pumpkin cubes and apples in a bowl. Toss with sugar and salt and transfer to baking pan that has been lightly oiled. Dot with the butter.

Combine pecans, candied ginger and ground ginger. Sprinkle pecan mixture on top of pumpkin in baking dish and bake for 15 minutes, uncovered, in preheated oven.


Serves 8

1 1/4 cups ginger snap cookies, crushed, about 25 cookies

1/4 cup sugar

1/4 cup butter, melted

1 quart vanilla ice cream

1 cup canned pumpkin

1 cup brown sugar

1 teaspoon vanilla

1 teaspoon nutmeg

1/4 teaspoon ground ginger

Mix the first 3 ingredients, holding back 1/4 cup of the crumbs, in a bowl. Press the mixture into a 8x5 inch baking dish and set aside.

Combine the remaining ingredients in a large bowl and pour over the crust. Freeze overnight. Serve with the reserved crumbs on top and maybe add some chopped nuts.


That most decorative time of year has arrived, when a few minutes travel in any direction treats us to green fields flecked with bright orange pumpkins. We pick out the perfect pumpkin for carving and then stop at the market on the way home for canned pumpkin to make a pie. Why? Because we're unfamiliar with the use of fresh pumpkins.

The pumpkin is such an accommodating vegetable: the mini Jack-o-lanterns make wonderful vessels for dips and patés, the 1 pound size are ideal individual serving containers for soups, stews or casseroles, with the inside of the baked pumpkin being consumed along with the entrée, and a 6-8 pound pumpkin makes the perfect soup tureen. In addition to coming in its own bake-and-serve container, the pumpkin lends itself to both savory and sweet dishes.

Pumpkin Facts

Sizes of pumpkin available to us range from a few ounces to 827 pounds (the World Record set in 1992 by Joel Holland for growing the World's largest pumpkin)

The mini pumpkins known as "Jack-o-lanterns" average 8 ounces and are heavily relied on for decoration this time of year. Hopefully, the recipe for Cambazola-Basil-Walnut Paté will inspire you to also think of these small orange gems as food.

Any pumpkin will make a pie, but sugar pumpkins are the usual choice. Cook, purée and drain very, very well to end up with a thick purée.

Pumpkin Tips:

Select thick-shelled, firm pumpkins that feel solid and heavy

Smaller pumpkins are better than large for eating, partly because they are much easier to handle and cook.

For individual casseroles, soup, or stew containers, choose pumpkins weighing about 1 pound

A 2-3 pound pumpkin is just right for a vegetable or side dish for 6 people.

Store pumpkins, unwrapped, in a cool, dry place with good air circulation. Cut pieces should be wrapped and refrigerated.

To prepare: wipe or wash pumpkin and cut in half lengthwise. For a large pumpkin, cut off the top, then cut pumpkin in quarters or pieces. Remove and discard fibers (a scissors makes this easy), separating seeds if you intend to use them.

To cook: place quartered pumpkin (seeds and fibers removed) on a baking pan with 1/2 inch water in bottom of pan. Bake at 350 degrees for about 1 1/2 hours, or until tender. Mini pumpkins should be baked at 350 degrees for about 60 minutes, or until tender. Cubes of peeled pumpkin may be steamed until tender (about 10-15 minutes) and dressed with butter, nutmeg and cinnamon for a sweet flavor, butter, chives and salt and pepper for savory flavor.

To toast pumpkin seeds, separate fibers from seeds, but do not wash seeds. Toss with salt and melted butter in a large bowl (4 cups seeds, 1 teaspoon salt, and 2 tablespoons melted butter). Spread on a baking sheet in a single layer and bake for 30-40 minutes in a 350 degree oven, stirring every 10 minutes.


from Crisco.com

16-20 servings

1 can (15 ounces) solid-pack pumpkin (not pumpkin pie filling)

1 can (12 ounces) evaporated milk

3 eggs

1-1/4 cups granulated sugar

1 tablespoon plus 1 teaspoon pumpkin pie spice

1/2 teaspoon salt

1 package (18-1/4 ounces) yellow cake mix

1 cup chopped pecans

3/4 cup melted Butter Flavor Crisco all-vegetable shortening

Whipped cream

Heat oven to 350ºF. Grease bottom of 13 x 9 x 2-inch pan.

Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with nuts. Drizzle with melted Butter Flavor Crisco Shortening. Bake at 350ºF for 50 to 60 minutes or until golden. Cool completely. Serve with whipped cream. Refrigerate leftovers



Serves 8 as appetizer/ 4 as entrée

2 tablespoons olive oil

2 cups sliced leeks, white only

2 cloves garlic, minced

1 pound smoked duck legs, finely chopped (meat & skin)*

1 1/2 cups pumpkin puree (canned is fine)

1/2 teaspoon salt

1/4 teaspoon white pepper

1 12-oz. package wonton squares (apx. 50 per package)

2 tablespoons olive oil, additional

1 tablespoon butter

1/4 cup sun-dried tomatoes in oil, cut in thin strips (oil from jar of sun-dried

tomatoes will be used for brushing serving dish and cooked ravioli)

1/2 cup minced fresh parsley

Add olive oil to a large skillet set over medium heat. Sauté leeks and garlic until vegetables are softened and moisture has evaporated. Cool and combine with chopped duck, pumpkin purée, salt and pepper.

Place 1 tablespoon pumpkin filling in center of each wonton square. Brush edges of squares with water and place second square over first, pressing out air and sealing edges. Repeat until all are filled, placing filled ravioli on a rack as they are completed.

Heat a large pot of water (add a bit of oil to water to prevent sticking) to a gentle boil. Add a few ravioli, bring water back to gentle boil and cook for 2 minutes, or until they rise to the top. Transfer with a slotted spoon to a serving dish brushed with some oil from the jar of sun-dried tomatoes.

Cover and keep warm as remaining ravioli are cooking, brushing each layer with a bit of the sun-dried tomato oil.

Combine the additional olive oil, butter, sun-dried tomatoes and parsley and pour over ravioli, gently tossing to combine.

*Smoked chicken may be substituted.


1/2 cup Paprika

3 Tbsp. Cayenne Pepper

5 Tbsp. Black Pepper, freshly ground

1/3 cup Garlic Powder

1/3 cup Onion Powder

1/3 cup Salt

1 1/2 Tbsp. Oregano, dried

2 1/2 Tbsp. Thyme, dried

Combine all ingredients together in a one pint jar; shake to mix well. Label and store in a cool, dry place for up to 6 months.

To use:

Brush all sides of Beef Steak, Chicken or Pork with small amount of Vegetable Oil. Sprinkle each side with Red's Dry Spice Rub, pressing firmly into steak with hands. Grill over medium heat (gas or charcoal grill is best) 20 - 30 minutes, or until done.


2 Tbsp. Black Pepper, freshly ground

1/2 tsp. White Pepper

1 tsp. Onion Salt

1 1/2 tsp. Onion Powder

1 tsp. Garlic Salt

1/2 tsp. Garlic Powder

1 tsp. Cumin

1 tsp. Marjoram

2 Tbsp. Parsley, dried/minced

1 1/2 tsp. Paprika

1/2 tsp. Curry Powder

1 1/2 tsp. Chili Powder

2 tsp. Chicken Bouillon Powder

1/3 cup Salt

Combine all ingredients together in a one pint jar; shake to mix well. Store in a cool, dry place for up to 6 months. Shake well before each use. Use to flavor food as desired.



2 cups (500 ml) diced celery

2 cups (500 ml) water

1/4 cup (60 ml) plus 2 Tbs (30 ml) olive oil

1/2 medium onion, finely chopped

1 cup raw rice, preferably Arborio

2-4 cups (500 ml - 1 L) chicken, beef, or vegetable stock

Salt and freshly ground pepper to taste

Freshly grated Parmesan cheese for garnish

Chopped fresh parsley for garnish

Combine the celery, water, and 1/4 cup (60 ml) of the olive oil in a pot over moderate heat and bring to a boil. Reduce the heat and simmer covered for 15 minutes. Remove from the heat and set aside without draining. Meanwhile, heat the remaining 2 tablespoons (30 ml) olive oil in a large pot over moderate heat. Sauté the onion until tender but not brown. Using a slotted spoon, transfer about half the cooked celery to the pot containing the onion and sauté 2 or 3 minutes. Stir in the rice and cook for 2 minutes, stirring frequently. Add the stock and bring to a simmer. Meanwhile, puree the celery mixture, including the liquid, in an electric blender or food processor. Strain and add it to the soup. Adjust the seasoning with salt and pepper and simmer uncovered until the rice is tender but

still firm, 15 to 20 minutes. Serve garnished with Parmesan and chopped parsley. Serves 4 to 6. Bon appetit from the Chef at World Wide Recipes


There are several kinds, for most of which we don't have separate names in

English, although in both Korean and Japanese, the names for the kinds are

as different as ours for our favorite land leafy greens, and different

recipes specify different ones.

Parts of England and Ireland have ancient traditions using laver, even in

bread, although these recipes are part of the old ways now.

I buy these wonderful sea vegetables in Asian stores by sight, not name, and

they are rarely labeled in English or have any instructions in English,

unfortunately for most RF4RP readers.

Yoshida Suisan looks a bit like skinny tea leaves. Soak a handful in a

gallon of cold water for 5 minutes then a quart of hot for 2 minutes. Use

in soup or salad.

Wakame is a dark greenish black, and looks long, about an inch wide, and

crinkly when dry. Break up and soak in a gallon of cold water for about 5

minutes. You'll be astounded by how huge it grows while you watch!! Add to

hot miso soup, or make salad with it. No need to cook. Put it in a low

bowl and add dressing:

1/4 cup rice vinegar

1 T. mirin

2 tsp. sugar

2 tsp. toasted sesame seeds

Toss with soaked and drained wakame. Add paper-thin slivers of cucumbers

(preferably kirbies) if you like.

Laver is the flat sheets used for rolled sushi. For a person with a bit of

experience, rolled sushi is very easy to make, but it can intimidate others.

Try this as an alternative, and a personal take of mine on a traditional

Korean breakfast. You can eat it for breakfast and even make it in advance

and take out of the fridge in the morning.

1 cup sticky short-grain rice

2 T. whole barley grains

1/4 cup adzuki beans

2 T. millet grains

2 tsp. salt

1/4 cup rice vinegar and 1 T. sugar (optional, but if you use one, use both)

Place in a pan and add 2 cups water and bring to a boil, covered. Still

covered, turn off and let sit about an hour. The water will be absorbed in

less than half that time, but the steam will continue to tenderize the

beans. By an hour it should be cool enough to handle.

Cut a package of laver leaves into quarters.

Set out a shallow bowl of ice water and a plate of salt. Dip both palms

into the water and then the salt. Take some rice about the size of a walnut

and pat it into a ball. Take a piece of laver and spritz it with ice water

at the edges only. Place the rice ball in the center, wrap and seal the

edges. Refrigerate and eat however many you like for breakfast. These also

travel well in your brown bag lunch.

Miyuk is the Korean name for another one I love. It is brown, thin and

crumbly in texture, and about the width of your palm plus thumb if your

glove size is 7-8 (med-lg). Do not confuse this with a very thick and

flatter brown sea vegetable that is used for flavoring and removed much like

we use bay leaves but is too leathery to eat even after boiling. Here is a

soup used a lot in Korea, and has another tradition with it, that new

mothers eat it every day for 3 months after giving birth to restore their


Miyuk-guk (Korean Brown Sea Vegetable Soup)

peanut oil

2 lbs. meaty beef shin bones

1 head garlic, separated into cloves, peeled and minced

6 inches ginger root, peeled and minced

1/2 gallon water

2 oz. dried Asian mushrooms (optional)

4 oz. dried brown seaweed, broken up

soy sauce to taste

Asian brown toasted sesame oil (not the pale stuff from health food stores)

Brown the beef in very hot peanut oil, remove and set aside. Add the garlic

and ginger and stir-fry until tender but not yet brown. Careful, if the

garlic burns it goes from sweet to bitter. Add water to put and stir up the

brown bits from the meat, then return meat to pot. Simmer, covered, until

the meat is so tender it falls off the bones without your help. Remove and

discard bones. Remove any gristle, etc., when it is cool enough to handle.

While the beef broth is cooking, soak the miyuk in plenty of cold water.

When tender, remove and chop. (Discard the water; it probably has dirt in

the bottom of it, unless you consider your hand steady enough to add the top

water to the soup without getting any dirt in it.) Add miyuk to soup and

cook another minute or two.

If using mushrooms, soak in cold water. Try to add liquid to soup without

any of the dirt when they are tender. Slice them and add them to the soup

and cook 5 minutes. (Therefore, add them 3 minutes before the miyuk.)

Enjoy miyuk-guk hot. For a classic Korean meal, also have a bowl of rice

and at least 3 kinds (but always and od number!) of kimchi.

You can ask me for more recipes after you try these and let me know more

about your particular tastes; after all, there are many kinds of recipes for

sea greens. If you feel up to trying sushi (not always eaten with raw fish,

esp. in Korea) let me know-- but you will first need to get a bamboo rolling

mat. I can also explain how to make miso soup if you like--it's a bit of

work for many US cooks, who like things to be easier and quicker than Asian

cooks require. Dorine dshouston@earthlink.net


8 ounces Pasta -- Bow Ties, uncooked

1/2 pound Mushrooms -- fresh, sliced

1/2 cup Green Onions -- sliced

2 cloves Garlic -- minced

1 tablespoon Butter or Margarine

1 tablespoon Olive Oil

2 pounds Plum Tomatoes -- peeled, seeded & chopped

1/4 cup Basil, fresh -- minced

2 tablespoons Parsley -- fresh, minced

1/2 teaspoon Salt

1/2 teaspoon Black Pepper -- freshly ground

1/4 cup Parmesan Cheese -- grated (optional)

Cook pasta according to package directions. Meanwhile, in a large nonstick

skillet, sauté the mushrooms, onions and garlic in butter and oil for 5 minutes or until tender. Add tomatoes; cook uncovered, over medium heat for 10 minutes or until tender, stirring occasionally. Stir in the basil, parsley, salt and pepper; cook 2-3 minutes longer. Drain pasta; top with tomato mixture and Parmesan cheese.

Source: "Light & Tasty, August/September 2002" RF4RP


1 (17.5-ounce) package double chocolate chunk cookie mix

1/4 cup vegetable oil

2 tablespoons water

1 egg

1/2 (16-ounce) tub chocolate ready-to-spread frosting (1 cup)

1/3 cup miniature marshmallows

1 tablespoon chopped peanuts -- if desired

Heat oven to 350 degrees F.

Mix cookie mix (dry), oil, water and egg with spoon until dough forms. Press in ungreased square pan, 8 × 8 × 2 inches.

Bake 20 to 25 minutes or just until set. Cool completely.

Mix frosting and marshmallows; spread over bars. Sprinkle with peanuts. Cut into about 2-inch squares. Yield: 16 servings.






serves 16


1 1/2 cups milk

1 (3.4-ounce) package chocolate fudge pudding and pie-filling mix (not instant)

1 cup semisweet chocolate chips


1 1/3 cups sugar

3/4 cup butter, softened

1/2 cup shortening

1 teaspoon vanilla

4 eggs

2 cups all-purpose flour

1/2 cup unsweetened cocoa

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup milk

2 cups chopped walnuts


3/4 cup powdered sugar

1/4 cup unsweetened cocoa

4 to 6 teaspoons milk

In medium saucepan, combine 1 1/2 cups milk and pudding mix. Cook as directed on package. Add chocolate chips, stir until melted. Set aside.

Heat oven to 350 degrees. Grease and flour 12-cup Bundt pan or 10-inch tube pan. In large bowl, combine sugar, butter and shortening. Beat until fluffy. Add vanilla and eggs, mix well.

Lightly spoon flour into measuring cup. Level off. Add flour, 1/2 cup cocoa, baking powder, salt and 1 cup milk. Beat at low speed until moistened. Beat three minutes at medium speed. Stir in walnuts.

Reserve 2 cups of the batter. Pour remaining batter into greased and floured pan. Spoon filling in ring on top of batter, making sure it does not touch sides of pan. Spoon reserved batter over filling.

Bake at 350 degrees for 50 to 60 minutes or until cake springs back when touched lightly in center. Cool one hour, remove from pan. Cool 1 1/2 hours or until completely cooled.

In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Use very sharp or serrated knife to slice cake. Best when served same day. Store cake in refrigerator.


(Zapallitos Rellenos)

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.


1/2 cup (1 stick) butter

1 cup golden brown sugar

1/2 cup granulated sugar

2 eggs

1 3/4 cups sifted cake flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp nutmeg

1/2 tsp allspice

2/3 cup sour milk

3/4 cup chopped walnuts

Cream together butter and sugars. Add eggs one at a time, beating well after

each addition. Sift dry ingredients and stir alternately with sour milk. Blend in nuts. Spread in greased and floured 13x9x2 inch pan. Top the batter with Baked on Meringue and bake at 350 degrees F for 35 to 40 minutes, or until cake tests done. Or bake cake first, and the top with Lazy Daisy Frosting.

Lazy Daisy Frosting

Heat 1/4 cup (1/2 stick) butter with 1/4 cup evaporated milk. Stir in 1/2

cup packed golden brown sugar, 1 cup flaked coconut and 1/2 cup chopped

walnuts. Spread evenly over hot baked caked in pan. Broil slowly until

lightly browned and bubbly. Frost 13x9 inch cake.

Baked on Meringue

Beat 2 egg whites until frothy. Add 1/8 teaspoon cream of tartar, then gradually beat in 1 cup packed golden brown sugar. Continue to beat until stiff. Spread over Unbaked cake batter in pan. Sprinkle with 1/4 cup finely chopped walnuts. Bake with cake as directed. Enough to cover one 13x9 inch cake.



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