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).



2 cups chopped Granny Smith apples
1 1/2 cups sliced almonds
3/4 cup chopped onions
3/4 cup chopped celery
4 Tablespoons butter or margarine
1 tsp. cinnamon
1/2 tsp. poultry seasoning
1/4 tsp. salt
6 cups whole wheat bread, cubed
1 cup raisins
1 egg, lightly beaten
1/3 to 1/2 cup apple cider or juice

Sauté apples, almonds, onion and celery in butter for 5 minutes, stirring. Remove from heat. Stir in seasonings. Toss together with bread cubes and raisins; add apple mixture. Stir egg in 1/3-cup apple cider; toss into bread mixture. Add more cider if moister stuffing is desired. Will stuff a 15 to 20 pound turkey, or two large roasting chickens. Makes 10 cups. Recipe can be halved, but still use 1 egg.


1 cup Pecans, chopped
3/4 cup Brown sugar (packed)
1/2 cup Butter or margarine
1/2 cup semisweet chocolate chips

Toffee: Butter square pan, 9x9x2 inches. Spread chopped nuts in pan. Heat sugar and butter to boiling, stirring constantly. Boil over medium heat, stirring constantly, 7 minutes (watch it real close the last minute or two). Immediately spread mixture evenly over nuts in pan. Sprinkle chocolate pieces over hot mixture; place a baking sheet over pan so contained heat will melt chocolate. Spread melted chocolate over candy. While hot, cut into 1 1/2 inch squares. chill until firm. Yield: 6 servings.


2 cups all-purpose flour
3 tsp. baking powder
1/4 tsp. baking soda
1/2 cup (1 stick) butter or margarine
1/2 cup raisins
1/2 cup applesauce
1/4 cup dairy sour cream
2 tsp. cinnamon sugar (mix 1/2 tsp. cinnamon with 1 1/2 tsp. sugar)
1/2 cup powdered sugar
3 tsp. hot coffee

In large mixing bowl, combine flour, baking powder and baking soda. Mix until blended. With fork, blend in the butter or margarine until in pea-sized pieces. Add raisins to flour mixture.

Stir applesauce and sour cream together and blend into the mixture until dough holds together in a ball. Sprinkle with cinnamon sugar. Knead once or twice just until cinnamon is streaked thorough the dough. Turn dough onto a lightly floured board. Pat or roll out to about 1/2 inch thickness. Cut into 2-inch rounds.

Place on ungreased baking sheet. Bake at 400F for 15 minutes or until
biscuits are slightly browned.

Meanwhile, mix powdered sugar with just enough hot coffee to make a glaze.
Drizzle over the hot biscuits. (Makes 12)


1 cup all-purpose flour
1 dash salt
1/4 cup butter or margarine
1/2 cup dried apricots -- snipped
3/4 cup brown sugar -- packed
2 eggs
1 cup chopped walnuts
1/2 cup coconut -- shredded
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
vanilla icing -- recipe follows
1/2 cup chopped walnuts

1. For crust, combine the 1 cup flour and salt in a mixing bowl. Cut
in butter or margarine till crumbly. Press into the bottom of a lightly
greased 11 x 7 x 1-1/2-inch baking pan. Bake in a 375 F degree oven for
12 minutes.

2. Meanwhile, for filling, combine apricots and enough water to cover
in a small saucepan. Bring to boiling. Reduce heat and simmer,
covered, for 10 minutes. Drain.

3. Stir together brown sugar and eggs in a large mixing bowl till
combined. Stir in drained apricots, the 1 cup walnuts, coconut, and
vanilla. Add the 2 tablespoons flour; stir till combined. Spread
mixture evenly over crust.

4. Bake for 15 minutes more. Cool in pan on a wire rack. Drizzle with
Vanilla Icing, and sprinkle with the 1/2 cup walnuts. Cut into
diamonds. Store in an airtight container in the refrigerator. Yield:
30 servings.

Vanilla Icing: Combine 1 cup sifted powdered sugar, 2 teaspoons milk,
and 1/4 teaspoon vanilla till smooth.

NOTES : To cut into diamonds, first cut straight lines down the length
of the pan. Then cut diagonal lines across the pan. Trim the end
pieces into triangles, rectangles, or squares.

There are dozens of varieties of hot peppers which could be used to make this salsa. Choose whatever's available and fresh, and use a lot ,or just a smidgen, according to how incendiary they are - and how fiery you like your food.

1 large onion
1/2 green bell pepper, stemmed and seeded
Fresh red and green chili peppers to taste
1 tomato, peeled and seeded
Juice of 1/2 lemon
1 tbsp. finely minced fresh parsley
2 tbsp. finely minced fresh cilantro
1/2 tsp. salt

Dice first four ingredients into pieces a bit bigger than the head of a wooden kitchen match, the smallness and uniformity of the pieces are important here. Toss all together with the lemon, herbs and salt - the consistency should be more relish-y than sauce-like. Makes about 1 1/2 cups

This recipe appears in Crescent Dragonwagon's Dairy Hollow House Soup & Bread, A Country Inn Cookbook.


8 ounces uncooked tube or spiral pasta
1 pound ground beef
6 strips bacon -- diced
1 10 3/4-ounce can condensed tomato soup -- undiluted
1 cup shredded Cheddar cheese
Barbecue sauce and prepared mustard - optional

Cook pasta according to package directions. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain and set aside. In the same skillet, cook bacon until crisp; remove with a slotted spoon to paper towels. Discard drippings. Drain pasta; add to the skillet. Add soup, beef, and bacon; heat through. Sprinkle with cheese; cover and cook until the cheese is melted. Serve with barbecue sauce and mustard, if desired.


Cranberry relish:
2 cups Cranberries
1 Orange
2 shots Kirsch (Cherry Brandy)
1 cup Sugar
1 Lemon

One baked appled:
1 Apple - cored - with lid cut off
3 Tbsp Cranberry Relish (above)
1 Tbsp Sugar

1. RELISH - Combine all ingredients in food processor and blend to a
coarse consistency. Let sit for a few minutes and use as needed. Makes
about 3 cups (enough for 8 apples). Per 3 tablespoons:

2. BAKED APPLE (1 per serving) - Fill apples with relish. Place on small
cookie sheets; sprinkle with sugar and bake in oven at 375 degrees until
done. (Approximately 20 minutes).


1/4 cup butter or margarine, melted
3 tablespoons, prepared Dijon-style mustard
1 1/2 tablespoons honey
1/4 cup dry bread crumbs
1/4 cup finely chopped pecans
4 teaspoons chopped fresh parsley
4 (4 ounce) salmon filets
1 lemon for garnish
Salt and pepper to taste. (I use lemon pepper)

1. Preheat oven to 400 degrees F (200 degrees C).

2. In a small bowl, stir together butter or margarine, mustard and honey. Set aside. In another bowl, mix together bread crumbs, pecans and parsley.

3. Brush each salmon filet lightly with honey mustard mixture, and sprinkle the top of the filets with the bread crumb mixture.

4. Bake salmon in preheated oven until it flakes easily with a fork, approximately 10 to 15 minutes. Season with salt and pepper, and garnish with a wedge of lemon.


3/4 cup butter
2 cups brown sugar
4 eggs
2 1/2 cups all-purpose flour
1 cup walnuts -- chopped
3 cups candied fruit
2 cups dates -- chopped
1 tbsp orange juice
1 tsp orange rind -- grated
1/2 tsp orange extract
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1 tsp ground cinnamon
1 1/2 cups mashed bananas

Prepare two 2 9" x 5" loaf pans. Preheat oven to 300 F. In a large bowl combine the fruit, dates, pineapple and walnuts. Dredge them with 1/4 cup of the flour. Sift the remaining flour together with the baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Set aside. Cream the butter, add the sugar and beat until the mixture is light and fluffy. Beat in the eggs, one at a time. Beat in the orange rind, orange juice and orange extract. Mash the bananas with a fork. (A food processor will tend to liquefy the bananas and this will change the
texture of the cake.) Alternately stir the bananas and the flour mixture into the creamed mixture. Stir in the floured fruit and nuts. Turn into the prepared pans and bake for 2 hours and 15 minutes, or until a skewer inserted into the middle of each cake comes out clean. Cool in the pans for 20 minutes, then turn out onto racks. Yield: 12 servings.

The cooking tradition of Afghanistan bridges the distance between the
Middle East and India, as this dish demonstrates.

1 15-ounce (225 g) can kidney beans, rinsed and drained
1/2 cup (125 ml) dried yellow split peas
1/2 cup (125 ml) dried mung beans*
4 cups (1 L) water
1/2 cup (125 ml) short-grain rice
1/2 lb (225 g) ground beef or lamb
1/4 tsp (1 ml) cayenne pepper
1/4 tsp (1 ml) ground cinnamon
Salt and freshly ground pepper to taste
3 Tbsp (45 ml) vegetable oil
1 large onion, finely chopped
1 large ripe tomato, peeled and chopped
1 Tbsp (15 ml) chopped fresh dill
1 cup (250 ml) yogurt

* Available in health food stores and Asian specialty shops

Combine the beans and half the water in a pot over moderate heat and bring to a boil. Reduce the heat and simmer partially covered for 30 minutes. Stir in the rice and cook an additional 30 minutes. Meanwhile, mix together the ground meat, cayenne, cinnamon, salt, and pepper. Roll the mixture into small 1/2-inch (1 cm) balls. Heat the oil in a large skillet over moderate heat and sauté the onion until it is lightly browned, about 10 minutes. Add the meatballs and brown on all sides. Stir in the remaining water and tomatoes and simmer covered for 30 minutes. Add the meatball mixture to the bean mixture. Stir in the dill and yogurt and heat until almost boiling. Serve immediately. Serves 4 to 6.
Bon appetit from the Chef at World Wide Recipes


1 (5 oz) package instant vanilla pudding mix
2 cups cold milk
1 (14 oz) can sweetened condensed milk
1 tablespoon vanilla extract
1 (8 oz) container frozen whipped topping; thawed
1 (11 oz) or larger package vanilla wavers
11 very ripe bananas but not mushy

Note: this is the best "no bake" banana pudding you'll ever taste!

In a large mixing bowl, beat pudding mix and milk together for 2 minutes until it begins to thicken. Slice bananas and set aside. Blend in condensed milk with pudding and milk mixture until smooth. Stir in vanilla and fold in thawed whipped topping, mixing well. In a glass dish, either a large round 2 quart or 13X9X2 * begin layering, first with wafers, then bananas. Pour some of pudding mixture over the first layer to cover well. Continue layering in same fashion until all ingredients are gone. Cover and chill for several hours before serving. Makes about 20 servings.

* You might want to have an additional 1 quart serving dish available; this recipe makes a "healthy" sized portion of pudding!!

Makes: About 2-1/2 cups (2 Servings)
Source: The New Family Cookbook for People with Diabetes
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=59

2 medium-size ripe bananas, peeled
1 cup fat-free milk
1/2 cup plain low-fat yogurt
1/4 cup wheat germ
2 teaspoons pure vanilla extract
2 teaspoons sugar
Pinch of ground nutmeg (optional)

Slice the bananas and freeze overnight. (There should be about 1-1/3 cups sliced bananas.) Place the bananas and remaining ingredients in a blender and blend until smooth.


2 cups cooked, mashed butternut squash (or any squash)
3 Tbsp butter, softened
1 cup sugar (this amount can be decreased)
1/3 cup milk
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg (optional)
3 eggs
1 tsp vanilla

Combine all ingredients and beat with an electric mixer. Pour into a greased 1 1/2 quart casserole. Bake 375 for 75 minutes or longer - until set. Serves 6 - 8


The name "cat's head biscuits" comes from one of my aunts, who always made
her biscuits "about the size of a cat's head." Depending on the cat, her biscuits could be small and sweet, or large and rather heavy. The name does not imply that the biscuits had whiskers, although my aunt did. This recipe calls for buttermilk and produces a very flaky, light biscuit that is perfect for butter and honey, redeye gravy, or to stuff with ham, cheese, or just about anything else. Be sure to read the "word to the wise" information below, for tips about making your biscuits nice and flaky. [] Commentary not written by Spike. []

2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup vegetable shortening (or, for the adventurous, lard) chilled
3/4 cup buttermilk, chilled

In a bowl, stir together the flour, baking powder, salt and baking soda until well mixed. Add the shortening and toss to coat with the flour mixture. Using a pastry blender, 2 knives, or your fingertips, and working quickly, cut or rub in the shortening until the mixture is the consistency of coarse meal. Make a well in the center of the flour mixture. Pour in the buttermilk all at once, then stir with a fork just until a soft dough forms that pulls away from the sides of the bowl.

Preheat an oven to 450 degrees. Gather the dough into a ball and turn out onto a lightly floured work surface. Knead very gently 5 or 6 times just until the dough holds together. Gently pat or roll out the dough about 1/2 inch thick. Using a round biscuit cutter 2 or 2+ inches in diameter, cut out as many rounds as possible, pressing straight down and lifting the cutter straight up without twisting.
Place the dough rounds about 1 inches apart on an ungreased baking sheet or
cast iron skillet. Very gently knead the scraps together 2 or 3 times and cut as before. Do not re-roll any additional scraps. Bake until evenly browned, 10-12 minutes. Serve hot from the oven.

A Word to the Wise
Flaky biscuits like these are a grand tradition. Using shortening or lard produces a flakier biscuit. The reason biscuits turn hard and lumpy is from over-kneaded dough. Beginners try to incorporate the ingredients too completely, resulting in a miserable biscuit. Use a very light hand when mixing the dough, and your
biscuits will be light, flaky, and delicious! For a slightly softer crust, lightly brush the hot biscuits with melted butter when they come out of the oven.

(Cooking Daily)

1 tablespoon Oil
2 Tablespoons Green pepper, minced
2 Tablespoons Onion, minced
1/2 cup Tomatoes, diced
Salt and pepper to taste
1 1/2 cup Mozzarella, grated
1 ounce Milk
1 Egg, beaten
4 pieces White toast

Heat the oil in a heavy skillet. Add the peppers and onions. Cook until just soft. Add the tomatoes and cook for 3 minutes longer. Check the seasonings. Add the cheese and stir until melted. Mix the egg and milk. Add to the mixture. Stir until a thick sauce forms (about 1 minute). Pour over the toast. Serve warm. Serves 4


1/2 lb. of dried beef
1 cup mushrooms
1 green pepper (chopped)
1 small onion (chopped)
1/2 cup butter/or margarine
2 tbsp all purpose flour
2 cups whole milk
1/4 cup sherry
salt and pepper to taste
cooked wild or white rice (enough for your dinner)

Put the dried beef into a bowl of warm water and let stand about 30 minutes. Next, squeeze the beef dry and pull into small pieces. Place the butter in a saucepan and heat, add the mushrooms, chopped onion and chopped green pepper and cook over medium low heat until soft. Add the dried beef and heat it through, sprinkle the flour over the beef mixture and stir until all the butter has been absorbed. Slowly add the milk and now bring the heat to a boil, stirring constantly. Reduce the heat and simmer for 10 minutes. Remove from fire and add the sherry and stir it through the mixture. Add salt and pepper depending on the saltiness of the beef. I serve this over rice most of the time. You can serve it
over Mashed potatoes, and you can even serve it over toast for Sunday brunch. This dinner will go well with any kind of vegetable as a side dish.


Crust: 1 refrigerated pie shell (from 15-ounce package)

Filling and topping:
3/4 cup light corn syrup
1/2 cup sugar
3 tablespoons margarine or butter, melted
1 teaspoon vanilla extract
3 eggs
1 (6-ounce) package (1 cup) semisweet chocolate chips
1 cup cashew nuts, halves
10 whole cashew nuts
Whipped cream, if desired

1. Prepare pie crust for one-crust filled pie using 9-inch pie pan.

2. Heat oven to 325 F. In large bowl, combine corn syrup, sugar, margarine, vanilla and eggs; beat with wire whisk until well blended. Reserve 2 tablespoons chocolate chips for topping. Stir in remaining chocolate chips and cashew halves. Spread evenly in crust-lined pan.

3. Bake at 325 F. for 45 to 55 minutes or until pie is deep golden brown and filling is set. Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Cool 2 hours or until completely cooled.

4. Meanwhile, line cookie sheet with waxed paper. In small saucepan, melt reserved 2 tablespoons chocolate chips over low heat. Dip each whole cashew in chocolate. Place on lined cookie sheet. Refrigerate 15 to 20 minutes or until chocolate is set. Garnish pie with whipped cream and chocolate-dipped cashews. Store in refrigerator. Yield: 10 servings.

TIP:* To flavor whipped cream, fold in sweetened cocoa mix, grated citrus peel, spices or a favorite liqueur.

Makes: 1 Cake (16 Servings)
Source: The New Family Cookbook for People with Diabetes
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=59

6 large eggs, separated
1/2 teaspoon cream of tartar
1/2 cup cold fat-free milk
1-1/2 cups sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon lemon extract
1-1/2 cups sifted cake flour
1/4 teaspoon salt

Preheat the oven to 325 degrees F.

In a chilled mixer bowl, beat the egg whites until foamy. Add the cream of tartar and beat until stiff peaks form. Reserve.

In a large bowl, beat the egg yolks until thick and light. Add the milk and stir to mix. Beat in the sugar gradually. Add the vanilla and lemon extract. Set aside.

Sift the flour with the salt. Fold into the egg yolk mixture 1/2 cup at a time. Gently fold the bean egg whites into the batter.

Bake in an ungreased 10-inch tube pan for 1 hour, or until the top springs back when touched lightly. Place on a wire rack for 10 minutes; invert to remove the cake. Allow the cake to cool completely. At serving time, cut the cake in 16 equal wedges.


2 deep dish pie shells; baked
1/4 cup butter
7 oz coconut
1/2 cup chopped pecans
8 oz cream cheese; softened
1 can sweetened condensed milk
8 oz Cool Whip type non-dairy whipped topping; partially thawed
approximately 8 oz French Vanilla ice cream; partially thawed
8 oz caramel ice cream topping

Brown butter, coconut, and chopped pecans until golden. Combine cream cheese and condensed milk, blending well. Add Cool Whip and ice cream and blend well. Begin layering into baked, cooled pie shells: first some of the whipped mixture, then some of the caramel topping, and then some of the coconut mixture. Repeat layers in each pie shell once, then cover and freeze at least 8 hours.
Special note: the cream cheese, sweetened condensed milk and whipped topping make for a good base for any frozen pie. You could substitute a variety of things: any variety of graham cracker crust; various ice cream toppings like strawberry, pineapple, or fudge; chocolate chips, sliced or pureed` sweetened strawberries, drained crushed pineapple, sliced ripe bananas; walnuts or sliced almonds; chocolate, strawberry, or even rocky road ice cream - whatever suits your taste buds. But the ole rule of thumb is: Keep It Simple for the best defined flavor. But by all means, have Fun designing your own special frozen pies !


green bell pepper
small onion
1 can cream style corn
1 can whole kernel corn, drained
1 can Mexicorn, drained
1 can Rotels
1 8oz mild Mexican Velveeta
1 cup grated cheddar cheese (or cheese of your choice)
2 cups long grain rice

Cook rice as directed. Saute' onion and bell pepper in 1/2 tablespoon butter. Mix in cream style corn and the rest of the corns and Rotel. Mix in cubed Velveeta and rice. Mix together and put in large casserole dish (or 9x13 pan) and bake at 350° for 30 minutes. Top with cheddar cheese and bake 5 more minutes until cheese is melted.


1 Apple
1 Navel orange -- peeled
2 cups Fresh or frozen cranberries
1/2 tsp Ground coriander
2 pkg Equal sweetener (4 tsp)

Shred the apple in a food processor or with a hand grater. Quarter the orange and combine with the cranberries in a food processor or food grinder. Process until coarsely chopped. Blend the apples, cranberry mixture, coriander, and sweetener together. Cover and refrigerate until ready to serve.


1 bag (12 oz.) fresh cranberries
3/4 cup water
1/3 cup sugar
1 1/4 cup sugar
2 lbs. cream cheese, at room temperature
2 tsp. vanilla
4 eggs
1 pint sour cream, at room temp

2 cups crushed graham crackers
1 1/2 tsp. cinnamon
1/3 cup melted butter

Preheat oven to 350 F. Mix cinnamon and crushed graham crackers together. Add melted butter and mix until well blended. Using fingers, press crust mixture into bottom and 2/3 of the way up the sides of a 9-inch spring-form pan. Bake crust for about 6 minutes until set. Set aside.

In a medium saucepan, combine cranberries and water. Bring to a boil over medium heat and cook, stirring occasionally, until the cranberries pop and the mixture reduces to 1-1/4 cups, about 10 minutes. Remove from heat and stir in 1/3 cup sugar until dissolved. Pour the mixture through a coarse sieve to strain and let the puree cool completely.

Reduce oven temperature to 300 F degrees. In a large bowl, use an electric mixer to beat the cream cheese with the remaining 1 1/4 cup sugar and the vanilla at until smooth. Beat in the eggs one at a time, beating until just blended. Stir in the sour cream. Spoon half the batter into the prepared pan. Drop 8-10 rounded teaspoons of the cranberry puree (about 1/3 of the puree) randomly over the batter. Spoon half of the remaining batter evenly over the first layer and dot with half of the remaining puree. Repeat with the remaining batter and puree. Try to space out the puree so one layer is not directly on top of the puree in another. Take a blunt knife and gently swirl it through the batter to distribute the cranberry puree, taking care not to disturb the crust.

Place the pan on a baking sheet and bake in the lower part of the oven for 1 hour. Turn the oven off and leave the cheesecake in for 1 hour longer, without opening the door. Transfer the cake to a rack and let cool to room temperature. Cover and chill overnight before serving. Serves 8-10

Adapted from "Cooking with Wild Berries of Down East Maine," by the Bar Harbor Jam Company (2002).

Cranberries are native to North America, growing mostly in the northeast corner of the United States. The first cultivated cranberries were selected from wild bushes because they matured early in the season, making them available for Thanksgiving.

Scientists now believe that cranberries contain a compound that helps prevent urinary tract infections and gum disease, and they are investigating the effect of cranberries on cardiovascular disease.

This pie made of cranberries and pecans is a perfect seasonal treat.

2 cups chopped cranberries
1/2 cup brown sugar
1/2 cup chopped pecans
2 eggs, beaten
3/4 cup sugar or Sucanat
3/4 cup flour
1/2 cup melted butter

1 unbaked 10-inch pie shell.

Combine cranberries, brown sugar, and nuts. Pour into prepared pie shell. Beat eggs and sugar together. Add flour and melted butter and pour batter over berries. Bake at 400 F for 15 minutes. Reduce heat to 350 F and bake 35 minutes more.

Family recipe

2 lb lean ground beef
1/4 tsp garlic powder
1 large chopped onion
2 large cans tomato sauce
1/2 can chopped green chili
1 small can Rotel tomatoes
1 lb Old English cheese (Extra sharp cheese)
1 c whipping cream
1 dozen tortillas
Salt and Pepper

Brown meat, onions and chilies together. Add tomato sauce and simmer one hour. Add diced cheese and cream. Simmer until cheese melts. In large casserole place mixture in layers with torn tortillas.

You may make this and freeze or make day before and bake for about 30 minutes (after thawing) at 350. Serves about 12 people.

Serves: 4

4 bone-in pork loin chops (3/4-in. thick)
1/2 tsp. salt
1/4 tsp. pepper
1 medium onion, cut into 1/4-in. slices
1 medium lemon, cut into 1/4-in. slices
1/4 cup packed brown sugar
1/4 cup ketchup

Place pork chops in a slow cooker. Sprinkle with salt and pepper. Top with
onion and lemon. Sprinkle with brown sugar; drizzle with ketchup. Cover and
cook on LOW for 6 hours or until meat juices run clear.


12 lbs turkey -- 12 to 14 lb, fresh or thawed
salt and pepper
8 tbsp unsalted butter
10 cloves garlic -- peeled
1 tbsp salt
1 tsp fresh ground black pepper
1 1/2 tsp ground cumin
2 tsp dried oregano
1 cup lime juice

The day before, remove the giblets and any lumps of fat from the turkey
cavities. Wash the turkey well and blot dry. Season the inside with salt
and pepper. Loosen the turkey skin from the meat. To do so, start at the
neck and tunnel your fingers, then whole hand, under the skin to
separate the skin from the breast meat. Slide your hand down to loosen
the skin over the thighs, drumsticks and back. Work carefully so as not
to tear the skin.

Prepare the marinade: Mash the garlic and salt to a paste in a mortar
with a pestle. Pound in the pepper, cumin, and oregano and last of all
the lime juice. If you do not have a mortar and pestle, puree the
ingredients in a blender. Add 3 tbls marinade to the main cavity and 1
tbls to the neck cavity. Place the remaining marinade under the skin.
Work over a roasting pan to catch any runoff from the marinade. Place
the bird in a large plastic bag with any excess marinade. Marinate the
turkey overnight in the refrigerator, turning several times.

Preheat the oven to 300 degrees F. Thinly slice the butter and place
half of the slices under the skin. Melt remaining butter. Truss the
turkey and place it, breast side up, on a rack in a roasting pan. Brush
the skin of the bird with some melted butter. Loosely drape a large
piece of cheesecloth over the skin, then pour the remaining butter and
marinade over the cheesecloth. Roast the bird for 2 hours. Baste with
the juices and melted butter that collect in the pan. Lift the
cheesecloth from time to time to keep it from sticking to the bird.
Increase oven temperature to 350 degrees F and roast for 1 hour.
Increase the heat to 400 degrees F and remove the cheesecloth from the
turkey. Roast 15-20 minutes, basting frequently. When cooked, the skin
will be golden and the leg juices will run clear when pricked with a
fork. The internal temperature should be 185 degrees F on an
instant-read thermometer and the drumstick should feel loose when

Transfer the turkey to a platter or cutting board. Let stand for 15
minutes before carving. Strain the pan juices and serve in a sauceboat
on the side. Yield: 12 generous servings.


1/2 pound small shrimp, cooked, peeled and diced
8 oz. lite cream cheese, softened
1/2 cup lite sour cream
1 clove garlic, minced
1 cucumber, peeled, seeded and diced
3 green onions, finely chopped
1 Tbsp. ketchup
1 tsp. Worcestershire sauce

Combine all ingredients and mix well.

Put into serving bowl and chill.


2 cups Whole wheat flour
2 tsp Baking powder
1/4 tsp Salt
1/3 cup Low-fat margarine
1 cup Mixed dark and light raisins
1/2 cup Almonds, chopped
1/2 cup Hazelnuts, chopped
Rind of 1 orange grated finely
1 3/4 cups Grated carrots
1/2 tsp Allspice
1/4 tsp Ground cinnamon
1/2 cup Granulated sweetener
2 Eggs, beaten
3 tbsp Orange juice
2 tbsp Brandy or rum (optional)

Heat oven to 350 F. Mix flour, baking powder and salt together and rub in
the margarine until mixture resembles fine breadcrumbs.

Add fruit, nuts, orange rind, carrots and spices and mix well.

Mix the sweetener into the eggs and beat into the dry ingredients. Add enough orange juice to make a soft dough.

Put the mixture into 8" round or 7x7" nonstick cake pan and bake for 45-60
min. (or use larger pan and reduce cooking time) When ready, the cake should be firm to the touch and a toothpick should come out clean. Cool in the cake pan.

Turn out upside down, make a few toothpick holes in the bottom and spoon in
any leftover orange juice and alcohol if using. Store in an airtight container. Yield: 12 servings. Source: The Diabetics' Cookbook by Roberta Longstaff & Jim Mann 1984


1 lb. ground beef
2 cans (14.5 oz. each) stewed tomatoes
1/4 cup dried minced onion
1 tsp. salt
1 tsp. chili powder
1/2 tsp. pepper
1/4 tsp. sugar
1 cup uncooked elbow macaroni

In a skillet, brown beef; drain. Add tomatoes and seasonings; bring to a boil. Reduce heat and simmer for 5 minutes. Stir in macaroni; cover and simmer for 15 minutes. Uncover and simmer until macaroni is tender and sauce is thickened. Yield: 4 servings.

(Bouranee Baunjaun) from Afghanistan

For the yogurt sauce:
2 cups (500 ml) plain yogurt
2-3 cloves garlic, crushed
Salt and freshly ground pepper to taste

4 medium eggplants, about 2 lbs, unpeeled and cut into 1/2-inch (1 cm) slices
Vegetable oil for frying
2 medium onions, sliced
1 green bell pepper (capsicum), seeded and sliced into rings
2 large tomatoes, sliced
1/4 tsp (1 ml) cayenne pepper
1/4 cup (60 ml) water

Begin with the yogurt sauce. Place the yogurt in a coffee filter or double thickness of cheesecloth in a colander or strainer and place over a dish. Allow to drain for 2 to 4 hours, until the yogurt is the consistency of softened cream cheese. Add the garlic, salt, and pepper and stir to combine. Refrigerate until ready to use.

Sprinkle the eggplant slices with salt and spread on a tray. Leave for 30 minutes and dry with paper towels. Heat a thin layer of oil in a large, deep skillet with a lid over moderate heat and fry the eggplant slices until lightly browned on both sides - do not cook completely. Transfer to a plate and sauté the onion slices in the
same skillet, adding more oil as necessary, until tender but not brown, about 5 minutes. Transfer to another plate. Place half the eggplant in the skillet, followed by half the onion slices, green pepper rings, and tomato slices. Season with cayenne and salt and repeat. Add the water and simmer covered until the eggplant is tender, about 10 minutes.

Spread half the yogurt sauce over a serving platter. Lift the vegetables from the skillet using a large spatula and place them on top of the sauce. Top the vegetables with the remaining yogurt sauce and drizzle with any liquid remaining in the skillet. Serves 6 to 8. Bon appetit from the Chef at World Wide Recipes

(Boolawnee); an Afghanistani recipe

3 cups (750 ml) chopped leeks, white parts only, thoroughly rinsed
1 Tbsp (15 ml) vegetable oil
2 tsp (10 ml) salt
1/4 tsp (1 ml) cayenne pepper

Pastry dough, either purchased or home made

Combine the leeks, oil, salt, and cayenne in a mixing bowl and stir to combine. Roll the pastry dough out and cut 4-inch (10 cm) rounds. Place about 2 teaspoons (10 ml) of the leek mixture in the center of each round, moisten the edges of the dough with water, fold over the filling, and press the edges together forming a semi-circle. Using the edge of a small spoon or sewing thimble (traditional), press crescent shapes into the edge of the pastry. Deep fry in hot oil until golden brown on both sides, or bake in a preheated 350F (180C) oven
until the pastry is golden brown, 20 to 30 minutes. Makes about 30.
Bon appetit from the Chef at World Wide Recipes

Texas Cowboy Cooking

2 lb lean chuck roast
1 1/2 tbsp cooking oil
4 medium potatoes, peeled and diced (optional)
1/2 medium onion, chopped
12 large Anaheims or poblanos, roasted, peeled and cut into pieces
1 tsp garlic salt
1 tsp salt
6-7 c water

Cut the meat into 1/2 inch cubes and brown in oil in a fairly deep pan. Add potatoes, if using, and onions and brown further. Drain off excess fat. Add peppers, garlic salt, salt and water, bring to a boil, and simmer for at least 30 minutes. Ladle into bowls and serve with your favorite noodles, rice or homemade bread. Serves 6


1 can (7 3/4 oz) salmon
1 clove garlic, minced
1/2 cup each of chopped onion, celery and green pepper
3 Tbsp butter or bacon fat
1 cup diced potatoes
1 cup diced carrots
2 cups chicken broth
1 tsp salt
1 tsp pepper
1/2 tsp thyme
1/2 cup frozen peas
1 can ( 8 1/4 oz) cream-style corn
1 can (13 oz) evaporated milk
Minced parsley

Drain and flake salmon, reserving liquid. Sauté garlic, onion, celery and green pepper in butter or bacon fat. Add potatoes, carrots, reserved salmon liquid, chicken broth and seasonings. Cover and simmer 20 minutes, or until vegetables are nearly tender. Add peas and cook 5 minutes. Add flaked salmon, corn and evaporated milk. Heat through. Sprinkle with parsley. These proportions can be adjusted to your taste - you can add another can of chicken broth and increase some of the veggies. If you like a thicker soup, you can add a little cornstarch mixed with a little water to thicken. Add a fruit salad and serve some crusty bread - or cornbread - with the soup.

(The Frederick Talbott Inn, Fishers, IN)

8 chicken breasts cooked
2 cups celery diced
2 cups mayonnaise
1 can sliced water chestnuts
1 small onion chopped
1 can cream of mushroom soup

Cut chicken into large chunks. Combine ingredients in bowl. Pour into casserole dish Combine 1/2 package Pepperidge Farm seasoned dressing with 1/2 stick
melted butter and top the chicken mixture. Bake at 325° for 1 hour.


2 cups Potatoes, mashed -- (may use instant)
1/2 cup Nonfat Sour Cream -- or yogurt
2 teaspoons Prepared Mustard
1/2 teaspoon Salt
1/2 teaspoon Sugar
2 tablespoons Green Onion -- chopped
Paprika -- to taste

Prepare potatoes (if instant, according to package directions) or warm left over potatoes. Heat sour cream in a medium saucepan, being careful not to boil. Add mustard, salt & sugar, then stir to blend. Stir into hot potatoes. Add onion, and stir to blend. Spoon into foil baking shells and sprinkle with paprika.

Potatoes may be made ahead and refrigerated or frozen, then warmed by covering with a piece of foil and baked in a 350 degree F oven for 15 - 20
minutes. Copyright: "(C)2000-2002, Kaylin White/Real Food for Real People"

Yield: 1- 10 inch cheesecake

For the crust:

1 Cup graham cracker crumbs
3/4 Cup toasted and ground almonds or any nuts you prefer
1/3 Cup sugar
1 tsp. cinnamon
1 tsp. nutmeg
1/3 Cup of melted sweet butter

Combine all of the above ingredients and press them firmly into a 10 inch spring form.

For the filling:

1 pound cream cheese
3/4 Cup sugar
4 egg yolks
1 Cup sour cream
1/2 tsp. pure vanilla extract
1/4 Cup key lime juice

Cream the above items in an electric mixer in the order they are listed, adding one item at a time.

To lighten the mix:

1/8 Cup sugar
4 egg whites

Beat the egg whites until barely stiff. Fold in the cream cheese mixture. Pour the mix into the crust and then bake at 350 for 1 hour. Remove from the oven and run a thin knife around the mold to loosen the cheesecake. Release the spring-form and cool.

Compass: Can be served with a coulis of fresh berries or any other favorite, fresh fruit. Norman Van Aken, NORMAN'S, COPYRIGHT 1998.

Traditionally, the pieces of meat on these kebabs are interspersed
with pieces of fat from the tail of the Awassi, or fat-tailed sheep.
(See http://www.ansi.okstate.edu/breeds/sheep/awassi/Index.htm for
more about this unusual animal). Since these are not available
outside of the Middle East, my recipe uses the fat in lamb shoulder to
produce a similar result.

1 1/2 - 2 lbs (750 - 900 g) boneless lamb shoulder, cut into 1-inch (3 cm) cubes
1 cup (250 ml) yogurt
2 - 4 cloves garlic, crushed
Salt and freshly ground pepper to taste
4 - 6 pita breads
For garnish: chopped tomatoes, chopped onion, cilantro (coriander) sprigs, lemon wedges

Combine the lamb, yogurt, garlic, salt, and pepper in a non-reactive mixing bowl and toss to combine thoroughly. Marinate refrigerated for at least 4 hours or overnight. Thread the meat onto metal skewers and cook over hot coals or under a broiler until the meat is browned on all sides. Slide the meat off the skewers onto the pita breads and top with tomatoes, onions, cilantro, and a squeeze of lemon juice. Fold the bread over the meat to form a sort of sandwich and serve
immediately. Serves 4 to 6. Bon appetit from the Chef at World Wide Recipes


For the chicken and "mongo" marinade

3 cloves garlic-minced
3/4 Tablespoons ginger, peeled and minced
1 shallot, peeled and minced
1 Tablespoon cilantro leaves, roughly chopped
1/4 Cup Spanish sherry wine vinegar
1/8 Cup hoisin sauce
1 1/2 Tablespoon soy sauce
1 1/2 Tablespoon rice wine vinegar
1 1/2 Tablespoon sesame oil
1 1/2 Tablespoon plum sauce
1 1/2 Tablespoon creamy peanut butter
1 1/2 Tablespoon honey
1 1/2 teaspoon salsa Sriracha

4) 8-10 ounce chicken breasts, with one small wing bone attached

Combine all ingredients, mix well and reserve. Marinate the breasts 1-3 hours covered in refrigeration.

To Serve:

Make the rice, (recipe below) and reserve.

Remove the breasts from the marinade and grill them until just cooked through and place the chicken on a warm plate.

For the Annatto Reddened Rice:
Yield: 3 1/2 Cups

1 Cup of raw, long grain rice
2 Tablespoons Annatto Oil
2 Tablespoons butter
4 cloves garlic, peeled and minced
1 scotch bonnet, stem and seeds discarded and minced
1/2 onion, diced medium small
1 carrot, peeled and diced med. Small
1 stalk celery, cleaned and diced med. Small
2 small bay leaves, broken
Salt and pepper, to taste
1 1/4 Cups chicken stock

In a saucepot heat the prepared Annatto oil and the butter on medium high heat.

Now add the scotch bonnet and the garlic and stir. Cook 15 seconds and then add the remaining vegetables and the bay leaves and stir well.

Allow the vegetables to cook until well glazed. (Allow almost 10 minutes to really get the flavor out of the veggies.) Stir frequently.

Now add the rice and the salt and pepper. Stir well. Now add the chicken stock and stir once. Bring to a boil and then immediately lower the heat to very low. Cover the pot and cook until all of the stock is absorbed. (About 13-15 minutes). Can be kept warm for 30 minutes, (or more) before serving, if desired.
1999 All Rights Reserved by Norman Van Aken

Baker's Chocolate Box

4 squares unsweetened chocolate
3/4 cup margarine or butter
2 cups sugar
3 eggs
1 tsp vanilla
1 cup flour
1 cup chopped nuts (optional)

Heat oven to 350 deg. F (325 F for glass baking dish)

Microwave chocolate and butter in large microwavable bowl on high for 2 minutes or until butter is melted. Stir until chocolate is completely melted.

Stir sugar into chocolate until well blended. Mix in eggs and vanilla. Stir in flour and nuts until well blended. Spread in greased foil-lined 13 x 9 inch baking pan.

Bake 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. Do not overbake. Cool in pan. Cut into squares. Makes 24 brownies.


Cream Cheese Brownies: prepare brownies as directed, using 4 eggs. Spread in prepared pan. Beat 1 pkg (8 oz) cream cheese, softened, 1/3 cup sugar, 1 egg and 2 Tbsp flour. Spoon mixture over brownie batter. Swirl with knife to marbleize. Bake 40 minutes

Rocky Road Brownies: Prepare brownies as directed. Bake 30 minutes. Immediately sprinkle 2 cups miniature marshmallows, 1 cup chocolate chips and 1 cup chopped nuts over brownies. Bake 3 minutes or until topping begins to melt together.

Peanut Butter Swirl Brownies: Prepare brownies as directed, reserving 1 tbsp of the butter and 2 tbsp of the sugar. Spread in prepared pan. Mix reserved ingredients and 2/3 cup peanut butter. Spoon mixture over brownie batter. Swirl with knife to marbleize. Bake as directed.

Cake-like Brownies: Stir in 1/2 cup milk with eggs and vanilla. Increase flour to 1 1/2 cups.


Vegetable oil spray
1 1/2 cups milk
15 ounces evaporated milk
1 egg
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 1/2 cups shredded Sharp cheddar cheese
2 cups elbow macaroni -- uncooked

Spray the pot of a slow cooker with cooking spray.

Measure milk into a 4-cup or larger glass measure. Add the evaporated
milk, egg, salt, and pepper and mix well with a wire whisk or fork. Poor
the milk mixture into the slow cooker pot. Add the cheese and macaroni.
Stir gently to mix.

Turn the slow cooker on low, and cook for 3 1/2 to 4 hours or until
custard is set in the center and the macaroni is tender. (Do not cook
longer than 4 hours or the sides will begin to dry out and burn.) Serve
at once. Yield: 4 main dish servings.


Absolutely fresh oysters on the half shell are one of God's gifts to us. In California we get from several farms ranging from Tomales Bay north of San Francisco all the way up to British Columbia. A single variety, Miyagi from Japan, makes up most of what is cultivated. It's an amazingly adaptable creature and very sensitive to where it's grown. It can taste and look very different depending on where it's grown. Yields 24 oysters

24 fresh oysters such as Hog Island, Preston Point, Fanny Bay, etc.

Pickled Ginger Salsa
Yield: Approximately 1-1/2 cups

1/4 cup diced Jicama
1/2 cup peeled, seeded and diced cucumber
1/4 cup finely sliced red onion
3 tablespoons chopped pickled ginger
1 tablespoon seasoned rice wine vinegar
1 teaspoon lemon juice
1 tablespoon coarsely chopped cilantro leaves
1 teaspoon toasted sesame seeds
1/4 teaspoon sugar (or to taste)
Salt and fresh ground pepper to taste

Combine all ingredients, cover and refrigerate. Use same day as made.

To serve: With oyster knife, remove top shell from each oyster being careful to reserve all liquor (juices). Cut underneath oyster to free it from bottom shell. Place a teaspoon or so of Pickled Ginger Salsa on top of each oyster and serve immediately. John Ash (c) 2001

Yield: 4 entrées

For the fish:

1 egg
1/4 Cup half and half
salt and pepper
1/4 Cup flour
4) 8 ounces filets of yellowtail snapper (or other thin, delicate fish)
1/4 Cup clarified butter, to cook the fish in

For the citrus butter:

Yield: 1 1/2 Cup

1/2 Cup freshly squeezed orange juice
3 Tablespoons Champagne vinegar
2 shallots, peeled and sliced
1 bay leaf, broken
1 teaspoon freshly cracked black pepper
3 Tablespoons heavy cream
1/2 pound butter, cut into very small pieces and kept very cold

Put the orange juice, vinegar, shallots, bay leaf and cracked pepper in a small, heavy, non-reactive saucepan and bring it to a simmer over medium heat. Allow the liquid to reduce until only about 3 ounces remains (this should take about 10 minutes).

Now add the cream. Once it boils, whisk in the butter, a little at a time, until it is all incorporated. Now strain the sauce through a fine-meshed strainer and keep in a warm place.

For the mashed potatoes:

Note: Since potato sizes vary, or you may use different potatoes, just know that you will need about 6 Cups of raw, peeled and diced potato.

Yield: Serves 4 generous portions

12-16 new potatoes, peeled, diced and put into a pot of cool water
2 Cups heavy cream
1/4 Cup of roasted garlic
3 Tablespoons whole butter
salt and pepper to taste

Place the potatoes into a large pot with cold water and a large pinch of salt. Bring to a boil and then reduce the heat to a medium simmer.

Meanwhile, bring the cream to a boil in another saucepan. Whisk in the roasted garlic and allow to reduce down to 2 Cups. Reserve and keep warm until ready to assemble and serve the potatoes.

For the asparagus spears:

1 pound trimmed and peeled asparagus
salt and pepper to taste

To make the dish:

Preheat an oven to 425 degrees.

Prepare the egg wash by beating the whole eggs with the half and half and salt and pepper in a large mixing bowl. Set aside.

Cut the fish into 4 equal size portions. Dust the fish filets with flour and spank off any excess. Put the fish into the egg wash and leave them there until ready to cook. (This can be done up to 6 hours ahead of time.)

About one half of an hour before dinner, prepare the Garlicky Mashed Potatoes and the Citrus Butter Sauce. When just about ready to serve, put a pan of water on to boil for the asparagus.

Heat a large sauté pan-or two- over medium-high heat. When the sauté pan (s) are quite hot, carefully ladle in the clarified butter.

Lift the fish out of the egg wash with your hand and gently lay the fish into the hot butter, taking care to let the fish fall away from you. Gently shake the pan.

Now let the fish cook for about 2 minutes. When they are deeply golden, turn them over with a spatula, tilting the butter toward the bottom of the pan and flipping the fish toward the top to avoid splashing again.

Now drain off all the excess butter into a catch bowl and put the fish into the oven. The thickness of the fish will determine the cooking time. It will take about 7-10 minutes.

While the fish is cooking, drop the asparagus into the pan of boiling water. Add a touch of salt. When the fish is cooked, take it out of the oven. Place a tall scoop of the prepared mashed potatoes onto four large plates.
Top the mound of mashed potatoes with the four sections of yellowtail. Ladle some of the citrus butter sauce around each fish. Top the citrus butter with the asparagus spears in an attractive way. Serve. 1999 All Rights Reserved by Norman Van Aken


1 (15 oz) can pineapple chunks, undrained
3 Tbsp olive oil
2 Tbsp white balsamic vinegar
1/2 tsp. grated orange rind
1/2 tsp celery seeds
1/4 tsp salt
1/4 tsp dry mustard
1 (10 ounce) package shredded cabbage
2 large oranges, peeled and sectioned
1 large apple, cut into small chunks

Drain pineapple, reserving 1/3 cup juice. Whisk together reserved 1/3 cup pineapple juice, oil, and next 5 ingredients in a large bowl until well blended. Add pineapple chunks, cabbage, orange, and apple; toss gently. Cover and chill 8 hours. Yield: 6 servings

(serves 10)

5 lbs potatoes
8 oz. sour cream
1 cup real butter
1-2 T. chicken bouillon (depending on saltiness of your brand)
1 large onion, chopped
6 ribs celery, diced
salt to taste

Peel and dice potatoes in medium sized cubes. Boil until almost tender, not
mushy and leave potatoes barely covered with water. In a small sauté pan,
lightly cook onions and celery in sm. amt. of the butter. Add the cooked onion and celery to the potatoes. Add the bouillon and salt if needed. Heat remaining butter with sour cream in sauce or sauté pan, just to warm, (do not boil, just heat). It makes potatoes mealy if added cold to mixture. If too thick, add more water, if too thin add 3 T. flour ( mixed with water until lumps are out) to soup. Serve hot.

When I make potato soup I vary the amounts, so I'll give you the ratios and
basic instructions and you can take it from there...Cut up or cube potatoes
in whatever amount you want, then cook in salted water. Don't cook too long
or you'll end up with mashed potatoes instead of potato chunks!


While the potatoes are cooking, make a thin white sauce using about:
1Tbsp butter
1Tbsp flour
1cup milk.

You can increase this in any amounts you need, just keep the ratio similar.
These amounts will make one cup of sauce. You'll have to guess how much
finished sauce/soup you want to cover the potatoes and multiply the
sauce/soup ingredients accordingly.

In a sauce pan melt the butter. Add the flour with a whisk, whisking well to avoid lumps. Add herbs and spices, if you like, such as onion powder, garlic powder, salt and pepper, all to taste. Keep stirring and allow the flour and butter paste to cook for at least a minute to help avoid a pasty taste and to develop the flour molecules so that they will absorb the milk more thoroughly.

Add the milk all at once, while stirring. Simmer until thickened.

Just before serving, add:
2 Tbsp sour cream per cup of white sauce (to taste)

Stir or whisk until blended. If you want to add cheese, now is the time...add grated cheese and allow to melt. Then drain cooked potatoes and pour sauce over. Stir and serve.

You can add cubed ham and vegetables. Cheese can be added before combining the potatoes and sauce. Experiment with spices and vegetables and meats (or fish) as desired. This is a great way to use up leftovers.


6 potatoes -- peeled and cubed
2 medium onions -- diced
2 carrots -- thinly sliced
2 ribs celery -- thinly sliced
28 ounces chicken broth
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup flour
1 1/2 cups cream or half-and-half

Original Directions
Combine the potatoes, onions, carrots, celery chicken broth, basil, salt,
and pepper in crock-pot. Cover; cook on high for 3-4 hours or until potatoes
and carrots are cooked. Combine the flour and cream until smooth. Stir into
crock-pot until mixed. Cook for 30 minutes longer.

To make on stove top: Combine the potatoes, onions, carrots, celery chicken
broth, basil, salt, and pepper in saucepan. Cook over medium heat until
vegetables are very tender. Mash with potato masher until vegetables are
fairly smooth. Combine flour and cream or half & half OR double strength
powdered milk (cuts the calories considerably). Mix flour and cream until
smooth. Add to pot and cook for 15-30 minutes over low heat.

To add Cheddar Cheese: Make as directed to the point you add the flour and
cream. Mix 1 1/2 to 2 1/2 cups grated cheddar cheese to cream and flour
mixture. Add to crock-pot or saucepan. In saucepan, stir occasionally until
cheese is melted and incorporated into soup.

To add broccoli: Chop broccoli fairly finely. Add last 5 or 10 minutes so
it just barely cooks.

To add ham: Chop ham in small cubes. Add with flour and cream mixture.
To make Broccoli Cheese Potato Soup with Ham: Follow directions to the
point of combining flour and cream. Stir grated cheese into flour and cream
mixture. Add ham to soup, then flour mixture. Cook for about 20 minutes on
low heat. Add broccoli and cook another 5 to 10 minutes. Serve.

Variation. Make as directed but do not add broccoli. Pass finely chopped,
slightly steamed broccoli to add to soup as desired.

Leek Variation. Substitute two washed and sliced leeks for the onions. Use
white and light green parts only.

(Cooking Daily)

4 cups mashed sweet potatoes
1/2 cup white sugar
2 tablespoons vanilla extract
4 eggs, beaten
1/2 pint heavy cream
1/4 pound butter
1 cup packed brown sugar
1/2 cup all-purpose flour
1 1/4 cups chopped pecans

Butter one 2 quart casserole dish. Preheat oven to 350 degrees F (175 degrees C). In a mixing bowl, combine the sweet potatoes, sugar, vanilla extract, eggs and cream. Blend well, and spread evenly in casserole dish. Prepare the topping by combining the butter, brown sugar, flour and pecans. Mix until crumbly, and sprinkle over sweet potato mixture. Bake for 30 minutes in the preheated oven.
makes 6 servings


This delightful vegetarian recipe was the winner of the 1999 Newman's Own Recipe Contest, in the Food Professional Category. Spicy mushroom fajitas, marinated in Newman's Own dressing, then grilled with onions, and peppers, served with all the fixings (including Newman's Own salsa), are the creation of Eureka Springs artist and cook Freddie Maese. They won him a trip to New York, lunch with Paul Newman and $10,000 to give to the charity of his choice. They also won the vendor where he purchased the products --- the independently owned Hart's Family Center of Eureka Springs --- $7,500 to give away and a trip to New York for the festivities.

Fred, who cooked at Dairy Hollow when it was an inn, choose to give his $10,000 to WCDH, while the Galyens (the family who owns Hart's) elected to give half to the WCDH and half to the Boys & Girls Club of Carroll County. We are grateful! And you will be, too, when you indulge in these fajitas which, we think , may just beat any you have ever tasted.

Mushroom marinade:

1 cup Newman's Own Balsamic Vinaigrette
1 fresh jalapeno pepper, stemmed, finely diced
1 large clove garlic, pressed
2 packages (6 ounces each) sliced Portobello mushrooms
8 ounces shiitake mushrooms, stems removed, sliced

Vegetable sauté:

1 tablespoon olive oil
1 large onion, sliced vertically into thin crescents
1 green pepper, slivered
1 red pepper, slivered
Fajita fixings, as preferred
4 to 6 burrito-sized flour tortillas (preferably whole-wheat), warmed
Newman's Own Salsa

Any or all of the following: sliced avocado, sour cream, grated sharp cheddar or Monterrey jack cheese, shredded lettuce, diced tomato, minced fresh cilantro.

Combine in a glass or non-reactive bowl all ingredients for mushroom marinade, tossing well. Set aside to marinate for at least 1 hour at room temperature, or overnight refrigerated. Stir occasionally.

Heat olive oil in a large nonstick skillet over medium heat. When skillet is very hot, add onions and peppers. Cook over medium heat for 30 to 35 minutes, until onions are tender and golden, stirring occasionally.

Meanwhile, preheat oven to 450. Heat jelly-roll in oven for 5 minutes. Remove hot pan from oven. Drain mushrooms (reserving drained marinade for another use). Scatter drained mushrooms over pan and replace in oven. Bake for 20 minutes. Remove from oven and add mushrooms to onion-pepper sauté. Stir to combine.

Serve at once, letting each diner fold a little of the sizzling mushroom-onion mixture into a tortilla, along with Newman's Own salsa and other fixings.
Serves 4 to 6.


1 package yellow cake mix
1 can (1 pound) pumpkin
1/2 cup brown sugar
1/2 cup oil
3 eggs
1/2 cup chopped nuts
1 teaspoon pumpkin pie spice
1/2 cup sugar
1/2 cup flour
1/4 cup butter or margarine, softened
1 teaspoon cinnamon

Preheat oven to 350° F. In a large bowl combine dry cake mix, pumpkin, brown
sugar, oil, eggs, nuts, and pumpkin pie spice. Blend at low speed until completely moistened, about 1 minute. Beat 2 minutes at medium speed. Spread batter in a greased and floured 13" x 9" x 2" pan. In a medium bowl combine the sugar, flour, softened butter, and cinnamon with a fork or pastry blender. (Mixture will be crumbly.) Sprinkle evenly over batter. Bake at 350° F for 40-45 minutes, until center springs back when touched lightly.


2 Tablespoons Olive oil
1 medium Onion, diced
1 small Green bell pepper, seeded and diced
1 teaspoon Garlic, minced
1 small Zucchini, diced
1 small Eggplant, peeled and diced
2 cups Tomatoes, diced
2 cups Tomato juice
2 cups Chicken broth
2 cups Water
2 Tablespoons Basil, fresh, chopped
Salt and pepper to taste

Heat the oil in a heavy soup. Add the onion, pepper and garlic. Cook until just soft. Add the zucchini and eggplant. Cook for 3 minutes. Add the remaining ingredients. Bring to a boil. Reduce the heat and simmer for 40 minutes. Serve warm. Serves 4-6

Recipe from Valley Lahvosh Baking Company

6oz. Grilled chicken, cut into strips
1/2 cup ranch dressing
1 Tbs. chopped fresh parsley
1 Tbs. lime juice
1/2 seeded and diced jalapeno pepper
1 minced garlic clove
2 tomatoes
3oz. Chopped romaine lettuce
1 original Valley Wrap

Combine ranch dressing, jalapeno, parsley, lime juice and garlic. Add grilled chicken and tomatoes to the dressing. Spread mixture evenly onto 3/4 of wrap then top with romaine lettuce. Roll and cut into 4 even pieces, or wrap in plastic and chill. Serve 2 pieces per person.


1 cup flaked coconut, toasted
6 tablespoons margarine or butter, melted
12 creme-filled vanilla cookies, finely crushed (about 1 1/2 cups)

1 (14-ounce) can sweetened condensed milk (not evaporated)
1 (8-ounce) package cream cheese, softened
1/2 cup Key lime juice or lime juice
1/2 teaspoon rum extract

1. Reserve 1 tablespoon toasted coconut for topping. In 9-inch pie pan,
combine remaining coconut, margarine and cookie crumbs; mix well. Press
in bottom and up sides of pan. Refrigerate 30 minutes or until set.

2. In large bowl, combine sweetened condensed milk and cream cheese;
beat until smooth and fluffy. Add lime juice and rum extract; mix well.
Pour into crust-lined pan. Top with reserved coconut. Refrigerate at
least 3 hours or until set. Store in refrigerator. Yield: 10 servings.

TIP:* To toast coconut, spread on cookie sheet; bake at 350 F. for 6 to
8 minutes or until light golden brown, stirring occasionally.

Texas Cowboy Cooking

3 cups sliced or shredded leftover pot roast or roast beef
1/2 cup Vinaigrette
3/4 cup chopped green chilies or poblano or anaheim peppers
1/4 lb Monterey Jack cheese, grated
2 avocados, peeled and sliced
Chopped fresh cilantro, to taste
2 tbsp chopped fresh parsley
1 chopped fresh jalapeno

Mix the beef with Vinaigrette and marinate overnight. Top the beef with the chopped green chilies and cheese. Then layer with the avocado slices and sprinkle on the cilantro and chopped parsley and jalapeno. Serve chilled.

TO serve warm, bake at 325 for 20 to 30 minutes, until meat is thoroughly heated. Serves 16 to 20


2 cups water
10 whole cloves
1 stick of cinnamon, crushed
peel of 1 lemon & one orange

Bring the above to a boil. Let stand 2 hours. Bring to boil again and add:

3 tsp. loose tea or 3 tea bags.

Steep for 10 min. Strain and add:

3/4 cup sugar
1 cup orange juice
1 cup pineapple juice
1/2 cup lemon juice



1/4 cup and 2-tablespoons orange flavored -drink mix, sugar-free
1/4 cup lemonade flavored-drink mix -sugar-free
3/4 cup Iced tea mix, sugar free
1 teaspoon ground cloves
2 tablespoon ground cinnamon

Combine all ingredients, stirring until blended. Store mixture in an
airtight container. For each serving, place 1-teaspoon mix in a cup. Add
1-cup hot water, stirring well. Serve hot.

Texas Cowboy Cooking

3 lb yellow summer squash or zucchini
2 large, sweet onions, chopped
1/2 c water
1 20-oz can white hominy, rinsed and drained
2-3 jalapenos, seeded and finely chopped
8-10 oz longhorn or Monterey Jack cheese, grated
1 8-0z package cream cheese, cut into small chunks
1 egg, beaten

Clean and slice the squash into thin round. Cook with the onions and water in a large covered sauté pan. Keep over medium heat until just tender, and stir in hominy, chopped jalapenos, cheeses and egg. Mix well and pour into a 3-quart baking dish. Bake at 350 for about 40 minutes, until bubbling and top is beginning to brown. Serves 10 to 12


3/4 cup butter
1 cup chopped onion
1 1/2 cups chopped celery
1/4 cup snipped parsley
1/2 cup chopped sage -- or 1T dry
1 1/2 tsp salt
1/2 tsp pepper
1 tsp crumbled dry thyme
1/2 tsp ground nutmeg
6 cups dry bread cubes & crumbled corn bread
14 1/2 oz fat free chicken broth

Sauté butter, veggies and seasonings until tender. Combine with breads; stir in broth. Shape into 12 balls, using 1/2c packed mixture per ball. Place in buttered 13x9 pan. Chill covered, several hours or overnight. Bake covered, in a 325 F oven 30 minutes. Uncover; bake 15-20 minutes longer. Yield: 12 servings.


Preheat oven to 375 degrees
1 cup sifted flour
1 egg or 1/4 cup whole egg substitute
11/2 tsp. baking powder
1 1/3 cup. unsweetened applesauce
1/2 tsp soda
1 1/2 tsp. vanilla
3/4 tsp. cinnamon
1 cup seedless raisins
1/4 tsp. nutmeg
1 3/4 cups quick cooking oats
1/8 tsp. cloves
1/8 tsp. cream of tartar
1 stick soft oleo
1/3 cup brown sugar Twin

Spray cookie sheet with no stick baking spray. In small bowl, sift first seven ingredients together, set aside. In large bowl, cream oleo until fluffy, blend in brown sugar twin and egg. Alternately add sifted dry ingredients and applesauce. Blend well. Stir in vanilla, oats and raisins. Drop by tablespoons onto prepared cookie sheet then flatten. Bake for 12-15 minutes till firm. Makes 2 1/2 dozen cookies.


2 cups mayonnaise
1 large grated onion
1 large kosher dill pickle, grated
1 tsp. salt
1 tsp. pepper
1 tsp. sugar

Mix well and refrigerate overnight. Can be doubled.


2 cans Veg All mixed vegetables
1/2 cup chopped onions
1 cup chopped celery (chop fine)
1 can whole kernel corn
1 cup grated Colby Jack cheese
3/4 cup mayo
Ritz Crackers (crushed to use as topping)
1 stick butter or margarine (melted)

Drain all vegetables in colander. Mix top 6 ingredients together. Put in
casserole dish. Sprinkle crushed crackers on top and drizzle the melted
butter on the crushed crackers. Put in oven and bake at 350° for 20 to 30
minutes. Can be doubled and cooked in large casserole or 9 x 13 dish.

Makes: 2 Quarts (8 Servings)
Source: The New Family Cookbook for People with Diabetes
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=59

1 tablespoon olive oil
3 medium zucchini (1 pound), diced
1/2 cup chopped onion
2 tablespoons chopped fresh parsley
3 tablespoons all-purpose flour
2-1/2 cups homemade Veggie Broth, or canned lower-sodium vegetable broth
1 teaspoon fresh lemon juice
1/2 teaspoon freshly ground pepper
1 cup frozen whole-kernel corn, or 1 cup canned corn, drained
One 16-ounce can diced tomatoes, including juice
1 tablespoon snipped fresh basil leaves, or 1/2 teaspoon dried basil
One 12 ounce can fat-free evaporated milk
1 cup (about 4 ounces) reduced-fat cubed American or light processed cheese

Heat the olive oil in a large saucepan. Add the zucchini, onion, and parsley. Cook for about 6 minutes, stirring occasionally.

Add the flour and stir until blended. Add the broth, lemon juice, and pepper. Stir while heating to a boil.

Add the corn, tomatoes with liquid, and basil; bring to a boil, stirring to prevent scorching.

Add the evaporated milk and heat just to boiling. Add the cheese; stir just until melted. Do not boil.


2 teaspoons instant chicken bouillon granules
2/3 cup long grain rice
1/2 cup chopped green pepper
2 cups shredded zucchini or chopped broccoli
2 beaten eggs
1 cup skim milk
1/2 teaspoon onion powder
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
3/4 cup shredded low-fat cheddar cheese
1/2 8-ounce container reduced-calorie soft-style cream cheese
2 tablespoons diced pimiento

In a saucepan combine bouillon granules and 11/2 cups water. Bring to boiling; add rice. Reduce heat and simmer, covered, for 20 minutes or till tender.

Meanwhile, in a medium saucepan combine green pepper and 1/2 cup water.
Bring to boiling; reduce heat. Cover and simmer for 2 minutes. Add shredded zucchini or chopped broccoli. Cover and simmer for 3 to 5 minutes or till crisp-tender; drain well. Set aside.

In a large mixing bowl combine eggs, milk, onion powder, basil, oregano, and 1/8 teaspoon pepper.
Stir cheddar cheese and cream cheese into hot rice. Stir rice mixture into egg mixture. Stir in cooked vegetables and pimiento. Spoon into a 10x6x2-inch baking dish. Bake, uncovered, in a 350° oven for 30 to 35 minutes or till center
is set. Let stand 5 minutes before serving. Serves 4.


4 squares unsweetened chocolate
1 3/4 cups sugar, divided use
1/2 cup water
1 2/3 cups flour
1 tsp baking soda
1/4 tsp salt
1/2 cup butter or margarine, softened
3 eggs
3/4 cup milk
1 tsp vanilla

Heat oven to 350 deg. F.

Microwave chocolate, 1/2 cup of the sugar, and the water in large microwavable bowl on high for 1 to 2 minutes, or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted. Cool to

Mix flour, baking soda, and salt; set aside. Beat butter and remaining 1 1/4 cups
sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition.
Add flour mixture alternately with milk, beating after each addition until smooth. Stir in chocolate mixture and vanilla; pour into 2 greased and floured 9-inch found cake pans.

Bake 30 to 35 minutes or until cake springs back when lightly touched. Cool 10 minutes; remove from pans. Cool completely on wire racks. Frost with white chocolate butter-cream frosting.


2 tablespoons butter
3 tablespoons all-purpose flour
4 cups low-fat milk
3/4 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1 package (10 oz.) frozen chopped broccoli, thawed, drained
1/2 cup finely chopped red bell pepper
6 ounces sharp or extra sharp Cheddar cheese, shredded
2 tablespoons chopped chives or green onion tops

1. Melt butter in a large saucepan over medium heat. Add flour; cook and stir 30 seconds or until bubbly. Add milk, salt, mustard and cayenne pepper; bring to a simmer over high heat, stirring frequently. Add broccoli and red pepper; return to a boil. Reduce heat to low; simmer uncovered 5 minutes, stirring occasionally.

2. Add cheese; stir over low heat just until cheese melts (do not boil). Ladle into four soup bowls; top with chives. Yield: 4 servings

Note: For a lower fat version, use fat free milk and reduced fat Cheddar


1/4 cup warm water (110-115 degrees)
1 package active dry yeast
1/2 teaspoon sugar

Stir above together in small bowl until dissolved. Let stand until foamy -
about 10 minutes. Put into food processor and mix in

3 cups all purpose flour
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon salt

Add 3/4 cup cool water in a steady stream as the mixture is processing. Process until mixture forms a ball. Add a little more flour is dough is sticky. Turn out onto lightly floured board or cloth and knead dough for 7 minutes until smooth. Place dough in greased bowl, cover and let rise until doubled. Punch down and, if desired, divide into 4 balls. Coat each ball with shortening and refrigerate at least 2 hours or overnight. (For very thin crust it is best to leave in refrigerator overnight.) Remove from refrigerator 1 hour before baking. Roll out dough as desired, add your toppings and bake.

Winner of the Food Professional Division of the Newman's Own Recipe Contest, Co-Sponsored with Good Housekeeping Magazine, 1997.

This is a luscious layered vegetarian casserole --- imagine a lasagna, but with corn tortillas instead of noodle strips, and with salsa instead of tomato sauce. The cheese filling is quite light as these things go, both, because it's made with Neufchatel (a low-fat equivalent of cream cheese) and because it's scattered with loads of fresh vegetables: zucchini, corn cut off the cob.

The origins of the dish lie in Mexico, where chilequiles was actually developed as a way to use up stale corn tortillas. This is not a dish we serve at the inn, but at home and at casual parties, a favorite and a crowd-pleaser.

1 package corn tortillas ( 8 to 10 )
Cooking spray, such as Pam
1 1/2 cups commercial salsa, preferably Newman's Own Bandito Salsa, Med. Hot
2 8-ounces packages Neufchatel cheese
2 eggs
2 tablespoons cornstarch
1 1/2 to 2 cups sliced fresh zucchini ( in 1/4 inch rounds) or string beans (stems
removed, sliced in 1/2 inch lengths
2/3 cup fresh corn, cut from the cob
4 ounces grated sharp cheddar or Monterrey Jack cheese

Tear tortillas roughly into quarters. Let sit out, uncovered, at least an hour , so they get a bit stale.

Spray a 10X14 rectangular baking dish (preferably Le Creuset) with cooking spray. Spoon about 1/4 cup salsa over the bottom of dish, and smear it. Scatter over this 1/3 of the torn tortillas.

Make cheese filling. In food processor fitted with S-blade, place 1/2 cup salsa, cheese, eggs, and cornstarch. Process till well blended. Set aside.

Preheat oven to 350.

Bring a medium saucepan of water to a boil. Drop in prepared zucchini or green beans and blanch (3 minutes for zucchini, 5 for green beans) . Drain vegetables well, rinse with cold water and toss with raw corn. Set aside.

Spoon half the cheese filling over tortillas in baking dish. Scatter vegetables over filling, drizzle with another 1/2 cup salsa and top with another third of the torn tortillas. Cover with remaining cheese filling. Top with last third of tortillas and pour over remaining salsa.

Cover baking dish and bake for 40 minutes. Remover cover, sprinkle with shredded cheese, raise heat to 375 and bake another 10 to 12 minutes longer, or until cheese is melted and slightly browned.







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