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

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Recipes from Spike & Jamie

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Contents Disk 354

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).


ALL ABOUT SUGAR
ALMOND PUDDING
APPLE BREAD
BAKED FISH WITH LEMON and BLACK PEPPER
BAKED FISH WITH TOMATO SAUCE
BAKED PORK CHOPS AND MACARONI CREOLE
BASIC CHICKEN STOCK
BASIC TOMATO SAUCE
BEEF FILLET ON SPINACH PANCAKES
BRANDY SNAP CUPS
BROCCOLI AND CAULIFLOWER SALAD
CANDY CHOCOLATE DROPS
CARAMEL APPLE CHEESECAKE
CHEFS SANDWICH
CHICKEN AND WINTER SQUASH CHOWDER
CHICKEN NOODLE SOUP
CHILLED TOMATO RED PEPPER
CHINESE FRIED WALNUTS
CHOCOLATE CINNAMON MERINGUES
CHOCOLATE PEANUT BUTTER PIE
CHOCOLATE TRUFFLE TORTE
ELEGANT CRABMEAT BALLS
FISH NORMANDE
FRESH PEACH DESSERT
FRUIT and HONEY BARS
GROCERY BAG TURKEY
GUACAMOLE FOR ONE
HAWAIIAN PORK WITH MASHED POTATO VOL
MISSISSIPPI CORNBREAD DRESSING
NUT SNACK
OCTOBER FEAST CASSEROLE
OVERNIGHT GINGER FRUIT BOWL
OXTAIL SOUP
PEACH EGGNOG
PEANUT BLOSSOM COOKIES
PEANUT BUTTER CHOCOLATE BALLS
PECAN ALMOND TART
PEPPERMINT JELLY CANDY
PORK CHOP CASSEROLE
PUMPKIN PIE DUMP CAKE
RED CABBAGE
SALISBURY STEAK WITH MUSHROOM GRAVY
SAUTÉED SHRIMP WITH CITRUS HOLLANDAISE
SHRIMP STUFFED WITH DEVILED CRAB
SPAGHETTI AND MEATBALL
STEAK KEBABS
STUFFED GREEN PEPPER SOUP
SUGAR COOKIESQ
SWEET POTATO COBBLER
SWEET POTATO CORNBREAD STUFFING
TANGY MEATBALLS
TANGY PORK CHOPS
TUXEDO BROWNIE HUGS COOKIES
ULTIMATE SPAGHETTI SAUCE
UNIVERSAL SEASONING
WHITE CHOCOLATE CHIP OATMEAL COOKIES
WHITE CHOCOLATE RASPBERRY SLICES
WON TON SOUP
YUKON HIGHBUSH CRANBERRY JELLY
YUKON MOSSBERRY JELLY
YUKON ROSE HIP JELLY
YUKON SOURDOUGH
ZUCCHINI RECIPE


ALL ABOUT SUGAR

Sweetness is the only one of the five basic tastes for which the human brain shows an innate, pre-programmed preference, and for thousands of years the only reasonably pure form of sugar available to our ancestors was the honey produced by bees. Slowly, humankind learned to cultivate crops to satisfy its communal sweet tooth, and the cultivation of sugarcane began in India about four thousand years ago. The tropical climate required by this tall perennial grass (Saccoharum officinarum) meant that Europeans had to import one hundred percent of their sugar supply at great expense - or find a place to grow
sugarcane themselves. The European demand for sugar (as well as other
tropical fruits and spices) was growing faster than the supply, and the establish- ment of plantations to produce various tropical food products was one of the primary motivating factors behind European colonialism in the 16th and 17 centuries - it was no accident that Christopher Columbus carried sugarcane cuttings with him on his first voyage. In 1493 he planted the first crop of sugar cane on the island of Hispaniola in what was to be the beginning of a worldwide sugar industry.

Any essay pretentious enough to call itself "All About... Sugar" should really be entitled "All About... Sugars" in the plural because there are so many types of sugar and so many ways to examine them. Not only do we need to look at the various forms sugar can take in the kitchen, but we also need to understand a little about the chemistry of sugar. Any such inquiry will necessarily require at least a rudimentary understanding of such things as carbohydrates (both simple
and complex), saccharides (both mono- and di-), and several chemical cousins including starches and dietary fiber. I'll try to cover all of these topics in an orderly and, I hope, clear and comprehensible manner, and I plan to debunk a common myth or two surrounding everyone's favorite carbohydrates (see, there's that word already) in the process, so please hold all your questions until the end - and no fidgeting in the back row, please. http://www.worldwiderecipes.com
*** See further "disks" for more information about sugar.

ALMOND PUDDING
(Firnee) (an Afghanistani dessert)

3 cups (750 ml) milk
1/3 cup (80 ml) sugar
1/2 cup (125 ml) cornstarch (cornflour)
1/4 cup (60 ml) cold water
1/2 cup (125 ml) chopped blanched almonds
1/2 tsp (2 ml) ground cardamom
1/4 tsp (1 ml) ground saffron (optional, may substitute turmeric)
1/4 cup (60 ml) finely chopped pistachio nuts

Combine 2 1/2 cups (625 ml) of the milk and the sugar in a saucepan over moderate heat, stirring to dissolve the sugar. Mix the remaining milk, cornstarch and water together and stir into the warm milk. Add the almonds and stir constantly until the mixture comes to a boil.

Reduce the heat, add the cardamom and optional saffron, and simmer gently for 5 minutes, stirring frequently. Pour into 6 to 8 individual serving bowls and garnish with chopped pistachios. Serve chilled or at room temperature. Serves 6 to 8. Bon appetit from the Chef at World Wide Recipes

APPLE BREAD

1 cup Butter or Margarine -- softened
1 cup Sugar
1 teaspoon Baking Soda
1 tablespoon Lemon Juice
2 Eggs
2 teaspoons Vanilla
2 cups Flour
1/4 teaspoon Salt
1 1/2 cups Tart Apples -- peeled & chopped

Crumb Ingredients:
1 teaspoon Cinnamon
2 tablespoons Sugar
2 tablespoons Flour
2 tablespoons Butter or Margarine -- chilled

In a medium bowl, cream butter and sugar together. In another bowl, dissolve soda in lemon juice. Mix in eggs and vanilla. Beat butter mixture and egg mixture together. Add flour and salt gently. Fold in apples. Set aside. Mix crumb ingredients, cutting in butter with a pasty blender until mixture resembles coarse crumbs. Spoon 1/2 of batter into greased loaf pan. Sprinkle with 1/2 crumb mixture. Spoon in remaining batter and sprinkle with remaining crumb mixture. Press crumbs gently into surface of batter. Bake at 375 degrees F for 1 hour 15 minutes or until a knife inserted in center comes out clean. Cool 5 minutes in pan. Remove bread from pan and cool completely on cooling rack.

Note: To freeze bread, do NOT slice before freezing. Double wrap in foil, or wrap in one layer foil, and then place inside large zip baggie. Let thaw on counter top at least 1 hour before slicing to serve.

BAKED FISH WITH LEMON and BLACK PEPPER

1 pound Fish Fillets -- your choice
1/2 teaspoon Salt
1/8 teaspoon Turmeric
1/2 teaspoon Cumin Powder
1/2 teaspoon Fresh Ground Black Pepper
1 clove Garlic -- minced
1 teaspoon Vegetable Oil
1 1/2 teaspoons Lemon Juice -- fresh squeezed

Place fish fillets into a medium sized bowl and sprinkle with salt, turmeric, cumin, black pepper and garlic, tossing to coat well. Cover and marinate for 50 - 60 minutes in the refrigerator. Preheat oven to 400 degrees F. Coat the bottom of an 8 x 8 inch baking dish with the vegetable oil. Place the fish in a single layer inside the baking dish, and pour the marinade on top. Bake uncovered for 20-25 minutes. The fish should be firm to the touch. Fish is done when it easily flakes with a fork. Sprinkle with lemon juice 5 minutes before serving.

BAKED FISH WITH TOMATO SAUCE
(Serves 4) by Tiffany Taylor

1 lb. Halibut, Monkfish or Tuna Fish Fillets, cut into 4 portions
1 Tbs. Olive Oil
1 medium Onion, finely chopped
2 cloves Garlic, minced
4 large Plum or Romano Tomatoes; peeled, seeded, and chopped
1 14-oz. can Plum Tomatoes)
1/4 cup Black Olives, pitted and chopped
1 Tbs. fresh Basil, chopped
1 Tbs. Capers, rinsed and chopped
1 tsp. fresh Lemon Juice
Pinch of Granulated sugar
Pinch of Crushed Red Peppers
Salt and freshly ground Black Pepper to Taste

Pre-heat oven to 425-F degrees and lightly oil four 12-inch by 14-inch pieces of foil. You may use a non-stick cooking spray rather than oil, if you prefer. In a large skillet over medium heat, warm the olive oil for several minutes. Add the onion and garlic and sauté, stirring occasionally, until softened, about 5 minutes. Add the tomatoes and cook, stirring occasionally, until the sauce has started to thicken, about 8 minutes. Remove the sauce from the heat source and stir in the olives, basil, capers, lemon juice, sugar, and crushed red peppers. Season with salt and pepper to taste. Pat the fish dry with a paper towel, and season with salt and pepper. Place one piece on the lower part of each piece of prepared foil and
spoon equal amounts of the tomato sauce over each portion of fish; pleat the edges of the foil to seal. Place the foiled-fish packets on a baking sheet and bake for 15 minutes, or until the fish is opaque in the center. Transfer each portion to a plate and serve warm.

Kitchen Staff Tip: If you want to save a little time while preparing your baked fish dinner, you may elect to prepare the sauce up to two days in advance of preparing today's recipe. Simply refrigerate the sauce until you're ready to prepare dinner.

BAKED PORK CHOPS AND MACARONI CREOLE
4 servings

4 pork chops -- thin shoulder
1 tablespoon salad oil
1 cup sliced onions
1 clove garlic -- crushed
1 pound canned tomatoes -- whole, undrained
1/2 teaspoon dried thyme
1 bay leaf -- crumbled Salt -- to taste
1/8 teaspoon pepper
2 cups cooked macaroni -- elbow, cooked

Wipe chops with damp paper towel, trim excess fat. Place on rack in broiler pan, broil on both sides until nicely browned. In hot oil in large skillet (oven proof), sauté onion and garlic, stirring occasionally, until tender, about 5 minutes. Add
tomatoes, thyme, bay leaf, 3/4 teaspoon salt and the pepper well. Add cooked macaroni to tomato mixture, mix well. Arrange chops on top. Bake, covered, 40 minutes or until chops are tender.


BASIC CHICKEN STOCK
Any good chicken noodle soup must be made with the best chicken stock.
Although some canned preparations are good enough to substitute in a pinch,
I strongly recommend making your own stock for any recipe in which the broth is the star, as in this one:

1 Tbs (15 ml) vegetable oil
1 medium onion, chopped
4 lbs (900 g) chicken legs, chopped with a cleaver into 2-inch (5 cm) pieces
8 cups (2 L) boiling water
Salt to taste
8 - 12 whole black peppercorns
2 bay (laurel) leaves

Heat the oil in a large soup pot over moderate heat and sauté the onion until it is tender but not browned, about 5 minutes. Using a slotted spoon, transfer the onion to a large bowl. Brown the chicken pieces a few at a time on all sides in the oil remaining in the pot and transfer them to the bowl containing the onion as the rest of the chicken pieces are browned. Return the chicken pieces and onion to the pot. Reduce the heat to low and cook tightly covered for 20 minutes. Add the boiling water, salt, peppercorns, and bay leaves. Return to a simmer, cover, and simmer over low heat for 30 minutes. Strain the stock and refrigerate for at least 6 hours, until the fat has risen to the surface and congealed. Skim off and discard the fat. Reheat before using. Makes about 2 quarts (2 L).

BASIC TOMATO SAUCE

3 Tbsp (45 ml) olive oil
2 - 4 cloves garlic, gently crushed
1 can (28 oz, 785 g) whole plum tomatoes
Salt and freshly ground pepper to taste

Heat the oil in a large skillet over moderate heat and sauté the garlic cloves until light golden brown. Drain the tomatoes and crush them with your hands, removing the seeds if you prefer. Add the tomatoes and cook, stirring occasionally, until the tomatoes have broken down, about 15 minutes. You may remove the garlic at this point, or leave it in the sauce for more pronounced flavor. Season with salt and pepper. If not using immediately, store in an airtight
container in the refrigerator for up to 3 days, or freeze for several weeks. Makes about 2 cups (500 ml).





BEEF FILLET ON SPINACH PANCAKES
WITH CABERNET BUTTER
Serves 6

6 trimmed fillet steaks (2.5 - 3.5 cm thick)
Vegetable oil
Seasoning

Butter:
6 tablespoons chopped shallots
1 teaspoon minced garlic
1/2 cup Cabernet
200g butter (1 3/4 cup)
Salt to taste

Pancakes:
250g pack frozen chopped spinach
2 heaped tablespoons plain flour
2 medium eggs
Salt and pepper
1/4 teaspoon nutmeg
1/2 cup milk
Oil for frying

Rub steaks with oil and season. Sear in lightly oiled frying pan or under hot grill for two minutes each side (can be done the day before). Put on foil lined oven tray, refrigerate. Bring to room temperature. Pour off any juices.

Pre-heat oven to 260C. Put steaks, uncovered, in the oven for 5 to 7 minutes before serving (timing depending on thickness and degree of rareness required - 3.5cm thickness will be very rare after 5 minutes). Serve, topped with cabernet butter, on spinach pancakes with scalloped potatoes and fresh asparagus.

For the butter:
Melt 1 tablespoon of butter in heavy pan, add chopped shallots and sauté with garlic until soft. Add cabernet wine and boil until all liquid is absorbed, stirring frequently. Cool completely.

Using a rubber spatula, work shallot/wine mixture and a little salt into 200g soft butter. Spoon on to foil. Refrigerate. As it firms, roll into log shape. Keep refrigerated. Cut into rounds for service.

For the pancakes:
Mix all ingredients together to make a batter. Make six small pancakes in oiled pan (approx 1 minute each side). Can be made in advance, wrapped in foil and refrigerated.
BRANDY SNAP CUPS

1/4 cup Butter
1/4 cup dark corn syrup
2 tablespoons plus 2 teaspoons brown sugar
1 teaspoon brandy
6 tablespoons all-purpose flour
1/4 teaspoon ground ginger
4 cups mixed fresh strawberries and raspberries
2/3 cup raspberry jam -- melted

Heat oven to 350 degrees F. Heat butter, corn syrup and brown sugar to boiling in 1 1/2-quart saucepan, stirring frequently; remove from heat. Stir in brandy. Mix flour and ginger; gradually stir into syrup mixture. Drop dough by heaping teaspoonfuls at least 5 inches apart onto lightly greased cookie sheets (or sheets lined with baking parchment paper). Bake until cookies have spread into 4- or 5-inch rounds and are golden brown, 3 to 4 minutes (watch carefully as these cookies brown quickly). Cool cookies 1 to 3 minutes before removing from cookie sheets. Working quickly, shape over inverted drinking glass about 2 to 2 1/2 inches in diameter. Allow cookies to harden; remove gently and place on wire racks. Cool completely. If cookies become too crisp to shape, return to oven to soften about 1 minute. Fill each cookie cup with 1/4 cup berries. Drizzle with jam.
Makes 15 Cookies

NOTES : Make It Your Way
Delight and dazzle your guests with an extra fancy dessert, Chocolate Berry Cups. First, drizzle chocolate syrup on the dessert plate in any pattern you desire. Next, fill the cookie cup with ice cream and top with fresh berries. Pass the chocolate syrup for those wanting just a little more to top their dessert!

BROCCOLI AND CAULIFLOWER SALAD

1 head cauliflower, chopped into bite sized pieces
3 stalks of broccoli, chopped into bite sized pieces
6-8 slices, Turkey Bacon, browned and crumbled
1 cup green seedless grapes, cut in 1/2
1 cup red seedless grapes, cut in 1/2
1 cup shelled sunflower seeds
1 med red onion or any sweet onion, chopped
1 large bell pepper, chopped

Dressing:
1 cup fat free mayo or Miracle Whip
1/4 cup vinegar
1/8 cup sugar
1/4 to 1/2 cup fat free milk to thin
Mix with a whip until smooth. Pour over salad.

CANDY CHOCOLATE DROPS

1 can Eagle Brand Sweetened Condensed Milk
2 lb. confectioners sugar
1/4 lb. butter (no substitute)

Beat until creamy. Divide into 4 separate bowls for different flavors, and refrigerate for 1 hour or longer.

(For vanilla: add vanilla flavoring
orange: add orange flavoring
lemon: add lemon flavoring
chocolate: add cocoa as desired & vanilla flavoring
cherry: Add a little almond flavoring. ( Maraschino cherries, pitted )

For each flavor, except cherry, make the candy mixture into small balls and
put toothpick in each ball. For cherry, fully cover each Maraschino cherry
with candy mixture and put toothpick in each one. Place each candy on wax
paper- covered flat pan or plate and refrigerate for another hour.

Chocolate Covering

2 pkg. chocolate chips (one sweet and one semi-sweet)

Melt in top of double boiler ( or follow instructions on package of chips). Keep warm while dipping. Dip candies in chocolate to cover well and place on waxed paper to harden.

CARAMEL APPLE CHEESECAKE

1 can apple pie filling (21 oz can)
1 tsp. rum extract
1 graham cracker crust (9 inch)
16 oz cream cheese (softened)
1/4 tsp vanilla extract
1/2 cup sugar
2 eggs
1/4 cup caramel topping
1 doz. pecan (halves)
2 tbs. pecans (chopped)

Preheat oven to 350 degrees. Add Rum extract to Pie Filling and mix well. Reserve 3/4 cup filling mixture. Spoon remaining filling mixture into Graham Cracker Crust and spread evenly.

In a mixing bowl beat together softened Cream Cheese, Vanilla and Sugar.
Beat until mixture is smooth then add Eggs and mix well. Pour this mixture
over Apple Pie Filling in Crust and bake for 35 to 40 minutes until center
is set. Remove from oven and allow to cool.

In a small saucepan mix reserved Apple Filling mixture with Caramel Topping. Simmer over low heat for about 1 minute until sauce is heated through. Spoon Caramel Sauce onto Cheesecake and spread evenly. Arrange Pecan halves around edge and sprinkle with Chopped Pecans. Refrigerate until serving time.

CHEFS SANDWICH
(Cooking Daily)

2 slices White bread, firm, lightly toasted
2 leaves Lettuce
2 slices Tomatoes
2 slices Swiss cheese
2 ounces Ham, sliced
2 ounces Chicken breast, sliced
1 Hard boiled egg, sliced
Thousand island dressing

Spread the toast with the dressing. Layer on the remaining ingredients. Cut into quarters. Serves 1

CHICKEN AND WINTER SQUASH CHOWDER
Courtesy Of Chef Sue Chapman
Http://Www.Skylondalodge.Com/Tour/Dining/Sue.Html

1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
2 tablespoons tomato paste
1 cup winter squash, diced (any kind will do as will fresh pumpkin)
1 Tablespoon cornstarch stirred in 1/4 cup cold water
1/3 cup brandy
1 cup skinned chicken, cooked, diced
2 cups chicken stock
1 Tbsp fresh oregano or 1 tsp dried
1 Tbsp fresh marjoram or 1 tsp dried
Salt and white pepper to taste
2 cups winter greens, chopped (kale, chard, mustard)

Sauté chicken until lightly brown in a large sauce pan lightly sprayed with
vegetable oil. Add carrot, celery, onion, squash, oregano and marjoram. When
vegetables start to brown, add tomato paste, stir and add cornstarch in water. Add stock and brandy, bring to a simmer and cook 20-30 minutes. Toss in chopped greens just before serving. Season with salt and white pepper.

CHICKEN NOODLE SOUP

2 Tbsp (30 ml) vegetable oil
2 skinless, boneless chicken breast halves
1 large carrot, cut into 1/4-inch (5 mm) slices
1 stalk celery, cut into 1/4-inch (5 mm) slices
8 cups (2 L) chicken stock (see recipe for Basic Chicken Stock in this collection)
1/2 tsp (2 ml) dried thyme
Salt and freshly ground pepper to taste
3 - 4 oz (75 - 100 g) egg noodles
Chopped fresh parsley for garnish (optional)

Heat the oil in a large soup pot over moderate heat and sauté the chicken breast halves until light golden brown on both sides. Remove the chicken breasts and set aside. Add the onion, carrot, and celery to the same pot and sauté for five minutes. Meanwhile, slice, shred, or coarsely chop the chicken meat. Add the stock, thyme, salt, pepper, and chicken meat to the pot. Bring to a boil over high heat, reduce the heat, and simmer covered until the vegetables are tender, 10 to 15 minutes. Stir in the noodles and simmer just until they are tender, about 8 minutes. Serve immediately, garnished with chopped parsley if desired. Serves 6 to 8. Bon appetit from the Chef at World Wide Recipes

CHILLED TOMATO RED PEPPER
AND CUCUMBER SOUP
Serves 6

3 red bell peppers
7 pounds of fresh ripe tomatoes, peeled and seeds removed, chopped
2 14-ounce cans diced tomatoes in juice
1 cup chopped Vidalia or Spanish onion
1 cup chopped Pacilla green pepper, seeds removed
2 Tablespoons peeled and chopped garlic
4 cups chicken broth
1/4 cup minced fresh basil
1 Tablespoon red wine vinegar
1 teaspoon salt
1 teaspoon hot pepper sauce
1 cup minced cucumber, peeled and seeds removed

Light the grill.

Char the skin of the peppers on the grill. Put the peppers in a paper bag, close and cool the peppers. Wipe off the charred skin, remove the stem and seeds and chop. Put the chopped peppers in a large non-corrosive soup pot. Add the tomato, onion, Pacilla pepper, garlic and chicken broth.

Bring the soup to a boil, lower the heat to medium and simmer the soup until the vegetables are very tender (about 30 minutes). Purée the soup. Chill at least 3 hours.

Just before serving, stir in the fresh basil, vinegar, salt, hot pepper sauce and cucumber.

Chef Elizabeth Terry From: Savannah Seasons, Food and Stories from Elizabeth on 37th Doubleday Publishing

CHINESE FRIED WALNUTS

16 oz package walnuts
1/2 cup sugar
peanut oil for frying
salt

Heat peanut oil to about 350 degrees (i.e. like you would to deep fry French fries.) 1-1/2" of oil is enough, but make sure your pan is deep enough that the oil won't spill over when you put the nuts in! In 4 quart saucepan over high heat, heat 6 cups of water to a rolling boil. Boil 1 minute. Drain nuts in colander under hot running water until the water runs clear. Drain. In large bowl, mix warm nuts with sugar and stir until sugar dissolves. Fry walnuts (divided into two batches) for about 5 minutes, stirring frequently, until golden brown (don't burn them. NOTHING tastes as bad as burnt nuts!). Drain nuts and spread on cookie sheet to cool....sprinkle with coarse salt to taste.....stir often as they cool, to break up the clumps. Store in tightly covered container.

CHOCOLATE CINNAMON MERINGUES

2 large egg whites, at room temperature
1/4 tsp cream of tartar
1/8 tsp salt
1/2 cup sugar
1/2 tsp vanilla extract
3 tbsp unsweetened cocoa
1/4 tsp cinnamon
2 squares semisweet chocolate, coarsely chopped

Heat oven to 225 deg. F. Line 2 cookie sheets with foil. In a large mixing bowl at medium speed, beat the egg whites until foamy. Add the cream of tartar and salt, and continue to beat until soft peaks form. Beat in the sugar, one tablespoon at a time, until stiff. Add the vanilla. With a rubber spatula gently fold in cocoa and cinnamon just until blended. Spoon the meringue into a large pastry bag fitted with a #47 large basket-weave tip. Pipe into 3-inch lengths onto prepared cookie sheets. Bake 1 hour 15 minutes. Turn off oven. Cool in oven at least 1 1/2 hours or overnight.

Melt chocolate in the top of a double boiler over hot, not boiling water, stiffing frequently. Let cool. Carefully peel the meringues from the foil. Dip one tip of each meringue into melted chocolate. Transfer the cookies to wire racks and let stand until chocolate is set. Store in an airtight container. Makes about 40 cookies.

CHOCOLATE PEANUT BUTTER PIE

1 chocolate graham pie crust
18oz.jar of ice cream fudge topping, slightly heated
8 oz. Whipped Topping ( thawed )
1 and 1/2 pints vanilla ice cream
2 cups creamy peanut butter

Mix ice cream and peanut butter together on low speed for 1 minute. Pour into chocolate graham pie crust and freeze until firm (about 3 hrs. ) Warm ice cream topping slightly and spoon over ice cream mixture. Return to freezer. Serve with whipped topping on top of each slice. Return any leftovers to freezer.

CHOCOLATE TRUFFLE TORT
Serves 10-12

So, this is my "death by chocolate" contribution to the world of cooking - a loving send-off to life itself and a heck of a way to go at that! A little slice is all you need. I love serving this with some very slightly sweetened blackberry coulis or sauce to help balance some of the richness. Yields one 9 inch cake

5 ounces (1-1/4 sticks) unsalted sweet butter
10 ounces (1-1/4 cups) bitter-sweet chocolate, finely chopped
1 tablespoon instant espresso or 2 tablespoons dark rum (optional)
8 large eggs, separated
1/2 cup sugar
Pinch of salt
2 teaspoons grated orange zest

Garnish:
Cocoa, powdered sugar and a coulis made from slightly sweetened, puréed and strained fresh or IQF blackberries, if desired.

Over low heat, warm butter until just melted but not hot. Add chocolate and espresso powder or rum and whisk until melted. Cool slightly. In a separate bowl, beat yolks and half the sugar until light in color. Add warm chocolate mixture and whisk together.

With a mixer preferably, separately whip egg whites with a pinch of salt, orange zest and add remaining sugar gradually just until firm peaks are formed. Stir in one quarter of whipped whites into chocolate mixture to lighten it. Carefully fold in remaining whites.

Very lightly oil or butter a 9-inch spring form pan and place a circle of parchment or waxed paper on bottom. Pour batter into pan and bake at 350 degrees for 45 minutes. Cool and refrigerate if not serving same day. Note that cake will have a "cracked" top surface, which is part of its charm!

To serve: Slice in small wedge and dust alternately with good unsweetened cocoa and powdered sugar and a tablespoon or two of blackberry coulis on plate if desired. John Ash (c) 2001.

CHOCOLATE TRUFFLE TORTE
Serves 10-12

So, this is my "death by chocolate" contribution to the world of cooking - a loving send-off to life itself and a heck of a way to go at that! A little slice is all you need. I love serving this with some very slightly sweetened blackberry coulis or sauce to help balance some of the richness. Yields one 9 inch cake

5 ounces (1-1/4 sticks) unsalted sweet butter
10 ounces (1-1/4 cups) bitter-sweet chocolate, finely chopped
1 tablespoon instant espresso or 2 tablespoons dark rum (optional)
8 large eggs, separated
1/2 cup sugar
Pinch of salt
2 teaspoons grated orange zest

Garnish:
Cocoa, powdered sugar and a coulis made from slightly sweetened, puréed and strained fresh or IQF blackberries, if desired.

Over low heat, warm butter until just melted but not hot. Add chocolate and espresso powder or rum and whisk until melted. Cool slightly. In a separate bowl, beat yolks and half the sugar until light in color. Add warm chocolate mixture and whisk together.

With a mixer preferably, separately whip egg whites with a pinch of salt, orange zest and add remaining sugar gradually just until firm peaks are formed. Stir in one quarter of whipped whites into chocolate mixture to lighten it. Carefully fold in remaining whites.

Very lightly oil or butter a 9-inch spring form pan and place a circle of parchment or waxed paper on bottom. Pour batter into pan and bake at 350 degrees for 45 minutes. Cool and refrigerate if not serving same day. Note that cake will have a "cracked" top surface, which is part of its charm!

To serve: Slice in small wedge and dust alternately with good unsweetened cocoa and powdered sugar and a tablespoon or two of blackberry coulis on plate if desired. John Ash (c) 2001.

EASY TORTILLA DINNER

4 cups Rice, cooked
8 ounces Salsa -- fresh or preserved
16 ounces Red Kidney Beans -- drained & rinsed
2 cups Corn, frozen
12 Flour Tortillas -- large
1 package Taco Seasoning Mix, Optional:
1/2 pound Monterey Jack Cheese -- shredded
1/2 cup Sour Cream, light

In a large pan, mix rice, salsa, taco seasoning, corn and kidney beans. Heat through. Spoon into tortillas to serve. At this point, you may add the optional cheese and sour cream.

Note: A low fat option to sour cream is unflavored yogurt.
Note: For total vegan diets, you may use tofu cheese in place of shredded
cheese.

ELEGANT CRABMEAT BALLS

2 cans Crabmeat (6-7 Oz Cans)
1 cup Bread Crumbs (Fresh)
3 tablespoons Sherry Cooking Wine
1 tablespoon Lemon Juice
1 tablespoon Onion (Grated)
1 teaspoon Dry Mustard
1/2 teaspoon Salt
Pepper
1 package Bacon (Cut Into Halves)
Parsley

Drain and flake crabmeat; combine remaining ingredients except bacon. Mix well. Shape into walnut sized balls. Wrap in bacon half; secure with toothpicks. Broil under medium heat until bacon is crisp, approximately 10 minutes, turning to brown evenly. Garnish with parsley and lemon. Makes approximately 2 dozen.

FISH NORMANDE
by Tiffany Taylor Serves 6.

1-1/2 lb lean fish fillets (orange roughy or similar)
3 medium onions, finely chopped
1 cup water
1 cup dry white wine
3 tablespoons butter, at room temperature
2-1/2 tablespoons flour
1/4 cup chopped parsley
Salt and pepper
Chopped scallions

Preheat oven to 350 degrees F. Place fish in a baking dish. Add onions, water, and wine. Cover; bake 15 minutes, until fish is tender and flakes with a fork. Remove fish from dish; place on a warm platter. Strain stock. Combine butter and flour in a small saucepan. Stir in 1 cup fish stock, parsley, and salt and pepper to taste. Cook, stirring constantly, until smooth and thickened. Pour sauce over fish; sprinkle with chopped scallions.

FRESH PEACH DESSERT
(The Victorian Guest House B&B, Nappanee, IN)

1 1/2 cups flour
2 tablespoons sugar
1/2 cup vegetable oil
1/2 teaspoon salt
2 tablespoons milk
6 tablespoons cornstarch
2 cups water
2 cups sugar
4 tablespoons white corn syrup
3 tablespoons peach gelatin
1 teaspoon almond flavoring
1 teaspoon vanilla flavoring
4 cups peeled and sliced fresh peaches

Blend flour, 2 tablespoons sugar, oil, salt and milk. Press into a greased 9 x 13 inch baking pan. Bake at 325 degrees for 15 minutes.

In a saucepan, stir cornstarch and water together until there are no remaining lumps. Add sugar and corn syrup. Boil mixture, stirring until thick. Remove from heat. Add gelatin, almond and vanilla flavoring. Set aside to cool.
Spread sliced peaches over crust and pour cooled mixture over peaches. Refrigerate.

Of course like most desserts, whipped topping or ice cream will only enhance the taste and presentation. And don't forget to sprinkle with cinnamon.

FRUIT and HONEY BARS

1 stick butter, softened
1/3 cup honey
2 eggs
3/4 cup flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup raisins
1/2 cup flaked coconut
1/2 cup chopped walnuts
1/4 cup currants
1/4 cup golden raisins
2 tbsp powdered sugar

Preheat oven to 300º. Grease an 8 inch square pan. In a medium bowl, beat butter and honey with an electric mixer on medium speed until creamy. Beat in eggs until well blended.

Add flour mixed with baking powder and salt and beat until blended. Stir in raisins, coconuts, walnuts, currants, and golden raisins, Turn into prepared pan, leveling surface.

Bake 40 to 45 minutes, until a cake tester inserted into center comes out clean. Remove to a rack and let cool completely before cutting into 20 bars. Sprinkle powdered sugar on top before serving.

GROCERY BAG TURKEY

Turkey
Salt
Favorite stuffing
Vegetable oil
Large brown grocery bag

Night before, wash turkey with cold water. Salt well in and out. Cover with
paper and refrigerate. In morning stuff the turkey and tie legs. Pour oil on
turkey, coating well. Slide turkey into a large clean brown grocery bag. Tie
shut tightly. Put in roasting pan. Co not cover. Start turkey in a cold
oven. Bake for 25 minutes per pound at 325 degrees F. About 1/2 hour before
turkey is done, split bag open. Remove turkey to another pan and brown if
necessary at 350 degrees F. From: Junior League, Grand Rapids, Michigan

GUACAMOLE FOR ONE

1 small ripe avocado, peeled and pitted
1 small tomato, seeded and finely chopped
1 small garlic clove, crushed
1 Tbsp (15 ml) finely chopped onion
1 tsp (5 ml) lemon or lime juice
Hot sauce to taste
Salt and freshly ground pepper to taste

Mash the avocado with a fork in a small bowl. Stir in the remaining ingredients. Serve with tortilla chips. Serves 1.

HAWAIIAN PORK WITH MASHED POTATO VOLCANOES
Per 5 pounds of pork (Arm, Picnic, Roast or Whole)

4 cloves of fresh garlic, mashed with the following:
1/4 teaspoon marjoram
1/8 teaspoon powered oregano
1 teaspoon salt

Marinade:
1 6 ounce can Dole pineapple juice
1 orange (juiced)

Garnish:
Sliced pineapple rings

Marinate the pork in a bag suitable to hold all for 48 hours before cooking.
Preheat oven to 350 degrees (F). Remove pork from marinade and discard remaining marinade. Carefully make 1/2 inch slits in the meat about every 5 inches Fill slits with garlic, marjoram and oregano mixture. (You can wear a latex glove and push the garlic in with your fingers)

Line a large roasting pan with heavy-duty aluminum foil, spray bottom with non-stick cooking spray. Make a tent of regular aluminum foil and cover pork, leaving ends open. Cook at 350 F for 15 minutes per pound.

Garnish with sliced pineapple rings

Serve on a bed of fresh romaine leaves with mashed potatoes volcanoes

Mashed Potato Volcanoes:
shape potatoes in a cone

Using a 1-inch dowel or the back of a spoon open a well in the center of the cone and fill with gravy. Make sure to run just a little over the side. (Coating dowel or spoon with Pam will make for a perfect well)
Gravy: Use traditional pan drippings method

MISSISSIPPI CORNBREAD DRESSING
Please be sure to read the entire recipe to avoid questions
Make the cornbread separately, it will be used in the dressing

1 1/2 cup White self-rising cornmeal
3/4 cup Flour
1 Egg, slightly beaten
1 cup Buttermilk

CORNBREAD: Mix cornmeal, flour, eggs, and buttermilk in a bowl. Pour into a greased pan. Bake at 425 degrees for 20 to 25 minutes or until done.

DRESSING

1 Pan Cornbread
10 Biscuits
1 Onion, Chopped
1 cup of celery, Chopped
2 Eggs, hard boiled
4 Eggs, slightly beaten
2 cans of chicken broth 14oz
1/2 cup of butter
1/2 teaspoon Salt
1/2 teaspoon Pepper

DRESSING: Prepare biscuits. Crumble cornbread and biscuits in a large bowl.
Add onion, chopped boiled egg and chopped celery. Add boiling broth to mixture. Add Salt and pepper to taste. Add raw eggs and melted butter.
Blend well. Pour into a buttered baking dish and bake at 375 degrees for 30 to 40 minutes.

NUT SNACK

1 cup pecan halves
1 cup whole almonds
1/2 cup walnut halves
1/2 cup sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
3 tablespoons whole milk or fat free half & half
1 teaspoon vanilla extract

If the nuts are not roasted, heat oven to 350 degrees and spread the nuts in a single layer on a baking sheet. Roast them for about 8-10 minutes or until they start to turn brown. Stir together the sugar, cinnamon, salt and milk in a medium size microwave safe bowl. Microwave on high for 2 minutes (1000 watt unit). Stir quickly (mixture may look curdled), then microwave for 1 minute more or until the mixture is noticeably thick. Stir in the vanilla extract and then stir in the nuts, turning them to coat. Spoon the nuts onto waxed paper, separate them with a fork, and let them cool for 10 minutes. Makes 10 1/4 cup servings. Store in air tight containers.

OCTOBER FEAST CASSEROLE
From the Messiah United Methodist Women's From the Heart and Hearth Cookbook

3medium potatoes, or enough pared and sliced potatoes to equal 2cups
1/4cup chopped onion
1/4 cup butter or margarine
1/2 tsp salt
1/4 tsp pepper
1/4 tsp crushed thyme
2 cups milk
1/2 lb Echrich smoked sausage, thinly sliced
1cup frozen peas, rinsed and drained
3Tbsp dry bread crumbs
1Tbsp melted butter

Cook the pared potatoes and set aside. Cook onion in 1/4 cup butter or margarine till tender. Blend in the flour and seasonings, then add milk gradually. Stir mixture constantly until smooth and slightly thickened. Spray a 2qt casserole dish with Pam and layer half of sausage, half of potatoes, half of the peas, half of the sauce. Repeat layers ending with the sauce. Combine bread crumbs and the 1Tbsp butter or margarine and sprinkle over sauce. Bake at 350 degrees for 20-30min. or until crumbs are lightly browned.

OVERNIGHT GINGER FRUIT BOWL

3 Tbsp. chopped crystallized ginger
3 Tbsp. lemon juice
3 Tbsp. honey
2 cups cubed cantaloupe
2 cups cubed honeydew melon
3 cups cubed fresh pineapple
4 cups sliced strawberries
In large bowl, combine ginger, lemon juice and honey and whisk to blend. Add cantaloupe, honeydew melon and pineapple and mix gently. Cover and refrigerate at least 8 hours or overnight, stirring once. Just before serving, stir in strawberries. Serves 20

OXTAIL SOUP
This rich and aromatic soup takes four hours of simmering and should be refrigerated overnight in order to remove the fat from the stock, so I recommend making it the day before you plan to serve it. All recipes this week are adapted from "The Best Recipe: Soups & Stews" by the Editors of Cook's Illustrated Magazine, available from Amazon.com at
http://www.amazon.com/exec/obidos/ASIN/0936184531/worldwiderecipes

2 Tbsp (30 ml) vegetable oil
6 lbs (2.75 Kg) oxtails
1 large onion, halved
1 cup (250 ml) dry red wine
8 cups (2 L) beef stock
3 Tbsp (45 ml) dry sherry
1 large carrot, chopped
1 large stalk celery, chopped
Salt and freshly ground pepper to taste
Chopped fresh parsley for garnish (optional)

Heat the oil in a large soup pot over high heat and brown the oxtails and onion halves in batches. Remove and set aside. Add the red wine to the pot and bring to a boil, stirring to scrape up all the brown bits in the bottom of the pot. Boil until the wine is reduced to about 2 tablespoons (30 ml). Add the reserved oxtails and onion and reduce the heat to low. Simmer covered for 20 minutes. Add the beef
stock and bring to a boil over high heat. Skim off the foam that rises to the
surface and simmer partially covered for 4 hours. Strain the soup and set the oxtails aside to cool. Pick off the meat from the oxtails and reserve. Refrigerate the meat and stock for up to 3 days.

Skim off and discard the fat from the surface of the stock. Bring the stock to a simmer and add the reserved meat, sherry, carrot, celery, salt, and pepper. Simmer just until the vegetables are tender, about 10 minutes. Serve garnished with chopped parsley if desired. Serves 6 to 8.
Bon appetit from the Chef at World Wide Recipes

PEACH EGGNOG

1 quart eggnog
3 cups half and half
12 ounces apricot nectar
1 cup rum
1 cup peach flavored brandy

In a 3-quart container, combine all ingredients; stir until well blended.
Store in an airtight container in refrigerator. Serve chilled. Yield: 14
servings.

PEANUT BLOSSOM COOKIES

1 bag (8 0z) Hershey's kisses chocolates
1/2 cup shortening
3/4 cup Reese's creamy or crunchy peanut butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tbsp milk
1 tsp vanilla
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
granulated sugar

Heat oven to 375 Deg. F. Remove wrappers from kisses.

Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk, and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

Shape dough in 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

Bake 8 to 10 minutes or until lightly browned. Immediately press a kiss into center of each cookie; cookie will crack around the edges. Remove from cookie sheet to wire rack. Cool completely. Makes about 4 dozen cookies.

PEANUT BUTTER CHOCOLATE BALLS

1 1/2 cups peanut butter, creamy
1/4 cup Butter or margarine
2 cups powdered sugar
1 teaspoon vanilla
2 cups semisweet chocolate chips
1/3 cup paraffin -- grated

Mix peanut butter, powdered sugar, butter or margarine and vanilla together
well. Shape into balls or logs, as you desire. Chill for 30 minutes or more.
Melt chocolate chips and paraffin in a small, heavy sauce pan or the top of
a double boiler.

Stick a toothpick or candy fork into the balls or logs and dip into the chocolate. Drain and place on waxed paper. Allow the chocolate to harden. Makes about 90 1-inch balls.

PECAN ALMOND TART

1 batch of your favorite crust for a 1-crust pie in a 9-inch pie pan

3/4 cup light Karo syrup (corn syrup)
1/2 cup sugar
3 tablespoons unsalted butter, cold
3 eggs
1 teaspoon vanilla
1 cup pecans, chopped and toasted
1/3 cup sliced almonds

Preheat the oven to 375 degrees.

In a medium saucepan over medium heat, stir the syrup and sugar together and bring to a boil. Continue cooking about 2 minutes to dissolve the sugar. Remove from heat and stir in the cold butter. Cool the syrup for 5 minutes.

Whip the eggs in a bowl with a whisk to break the yolks, then whisk in the syrup and vanilla. Pour through a sieve (to catch any bit of crystallized sugar) into the shell. Sprinkle with pecans then finally with almonds and bake to 30 minutes.

Place a sheet pan on the shelf below the pie to catch any drips. Cool before serving

PEPPERMINT JELLY CANDY

2 tbsp Water
2 (3 oz) packages liquid fruit pectin
1/2 tsp Baking soda
1 cup Sugar
1 cup Light corn syrup
1/2 tsp Peppermint extract
3 Drops green food color
Sugar or coarse sugar

For best results, follow the directions carefully to avoid undercooking the mixtures. No candy thermometer is necessary for this old-fashioned candy shop candy.
Line 8 inch square pan with foil, butter foil. In small saucepan, combine water and pectin. Stir in baking soda. In medium saucepan, combine 1 cup sugar and corn syrup. Cook both mixtures over high heat until foam starts to disappear on pectin mixture and sugar mixture comes to full rolling boil (one that cannot be stirred down), about 3 to 5 minutes, stirring both constantly. Slowly pour pectin mixture into sugar mixture, stirring constantly. Continue to boil for 2 minutes, stirring constantly. Remove from heat; stir in peppermint extract and food color. Pour into foil-lined pan. Cool until firm.

Remove candy from pan by lifting foil. With wet knife or scissors, cut into small pieces or desired shapes. Roll in sugar. Store loosely covered. Yield: 64 candies (1 per servings).

PORK CHOP CASSEROLE
6 servings

1/2 cup all-purpose flour
6 thick pork chops, rinsed and left damp
3 tablespoons vegetable oil
1 can (14 ounces) ready-to-use beef broth
1 can (10-3/4 ounces) condensed golden mushroom soup
1 package (6 ounces) long-grain and wild rice mix
1 cup water

Preheat the oven to 350F.
Place the flour in a shallow dish; add the pork chops and turn to coat completely with the flour. Heat the oil in a large skillet over medium heat. Brown the pork
chops in batches for 5 to 6 minutes per side. Meanwhile, combine the remaining ingredients in a 9" x 13" baking dish; mix well. Place the browned pork chops over the rice mixture. Cover the casserole dish with aluminum foil and bake for 1 hour, or until no pink remains in the pork.

PUMPKIN PIE DUMP CAKE

1 can evaporated milk -- (13 oz)
3 eggs -- beaten
2 tsp pumpkin pie spice
1/2 tsp salt
1 cup sugar
1 can pumpkin -- (13 oz)
1 pkg yellow cake mix
1/2 cup butter

Combine all ingredients except the cake mix and the butter. Pour mixture into an 9 x 13 pan. Sprinkle dry cake mix over the pumpkin mixture. Slice margarine or butter over top of cake mix. Sprinkle with nuts. DO NOT STIR! Bake at 350 for 45-55 minutes.

RED CABBAGE

1/2 medium head red cabbage -- diced
1 Tablespoon vegetable oil
1/2 cup onion -- chopped
1 medium tart apples -- quartered
3 Tablespoons tarragon or red wine vinegar
1 Tablespoon sugar
1 bay leaf
1 teaspoon salt -- optional
1/4 teaspoon pepper
1/8 teaspoon ground cloves

Place cabbage in a large kettle of boiling salted water; boil for 1 minute. Drain. Return to kettle; stir in remaining ingredients. Cover and simmer for 1 hour or until cabbage is tender. Remove bay leaf.

SALISBURY STEAK WITH MUSHROOM GRAVY

1 pound ground beef
1/3 cup finely chopped onion
1/4 cup saltine cracker crumbs
1 egg white, slightly beaten
2 tablespoons milk
1 tablespoon prepared horseradish
1/4 teaspoon salt
1/8 teaspoon pepper

Mushroom Gravy:
1 jar (12 oz) brown beef gravy
4 oz mushrooms, sliced
2 tablespoons water

In medium bowl, combine Salisbury Steak ingredients, mixing lightly but thoroughly; shape into 4 oval 1/2 inch thick patties. Heat large nonstick skillet over medium heat until hot. Place beef patties in skillet; cook until centers are no longer pink, turning once. Remove from skillet, keep warm.

In same skillet, combine gravy ingredients; cook over medium heat 3 to 5 minutes or until mushrooms are tender. Serve over Salisbury Steak and mashed potatoes, if desired.


SAUTÉED SHRIMP WITH CITRUS HOLLANDAISE
10 Servings

1 cup water
1/2 container minor's hollandaise concentrate
1/2 cup each orange juice & grapefruit juice
1 1/2 tbsp minor's shrimp or seafood base
1/8 cup triple sec liqueur
1 tbsp lemon juice
1/4 cup butter or margarine
2 pounds shrimp -- peeled & deveined
1 cup grapefruit sections
3/8 cup orange sections

In sauce pot, combine water, Hollandaise Concentrate, Base, Triple Sec and juices, mix well. Heat to boiling over med-high heat, stirring constantly. Set aside, keep hot. In sauce pot, melt butter over med-high heat, sauté shrimp 2-3 minutes, stirring constantly. Add prepared Hollandaise, blend well. Add citrus sections. Stir VERY gently. Serve over Angel Hair Pasta.

SHRIMP STUFFED WITH DEVILED CRAB
Serves 6

2 pounds large 21-25 count shrimp, peeled and deveined, split along the center
and flattened
1 pound blue crab
4 Tablespoons butter (2 ounces)
1 Tablespoon of green onion
1 Tablespoon green bell pepper
1 Tablespoon of celery heart
1/4 cup chicken broth
1 teaspoon corn starch
1 Tablespoon Dijon mustard
1 Tablespoon red wine vinegar
1 teaspoon hot chili sauce
1 teaspoon Worcestershire sauce
1/2 cup bread crumbs
4 Tablespoons butter
1 teaspoon chili sauce

Place the green onion, green bell pepper, celery heart and parsley in the bowl of a food processor and process until well minced. In a small saucepan over medium heat, melt the butter and sauté the minced vegetables for 2 minutes. Whisk the chicken broth and cornstarch together in a small bowl and then whisk into the vegetables.

Add the mustard, vinegar, hot chili sauce and Worcestershire sauce and whisk to combine the ingredients. Bring the sauce to a boil and cook for 1 minute while whisking. Remove from the fire and cool. Stir in the crabmeat and refrigerate.

Preheat the broiler.

Lay the shrimp on a buttered broiler pan and stuff 1-teaspoon full of crab stuffing onto each shrimp. Sprinkle with breadcrumbs. Melt the butter and chili sauce together and drizzle over the shrimp.

Broil about 4 minutes, until the shrimp are cooked through. The stuffed shrimp may also be cooked in a preheated oven on the top rack for about 5 minutes, until cooked through.

Chef Elizabeth Terry From: Savannah Seasons, Food and Stories from Elizabeth on 37th Doubleday Publishing, June 1996 Local Bookstores

SPAGHETTI AND MEATBALL

Meatballs:
1 pound ground beef(may also add 1/2 pound ground pork)
2 tablespoons milk
1 egg
1 tsp Worcestershire sauce
2 tbsp ketchup
1/4 cup chopped onion (can substitute 1 tsp onion powder)
1/3 cup dry bread crumbs (can use Italian seasoned ones if desired)
1/2- 1 tbsp grated parmesan cheese
1 tsp minced garlic
1/2 tsp oregano
1 tbsp parsley salt and pepper to taste

Sauce:
1 can or jar spaghetti sauce of your choice
1 large can(28 0z) diced tomatoes
1 (4 oz) can mushrooms
2 tsp garlic powder
2 tsp onion powder
2 tsp oregano
2 tsp basil
2 tsp parsley salt/ pepper to taste cooked spaghetti noodles

Mix all meatball ingredients, form into 1 inch balls, brown in very large skillet on medium heat. Remove from pan. Add ingredients for sauce, bring to low boil. Add meatballs back in pan, let simmer as long as possible. Keep adding water as sauce thickens. Serve over cooked spaghetti noodles, add garlic toast and salad for good weekday supper.

***Note: *When using dried ingredients such as oregano, parsley, and basil,
pour the desired amount into your hand and then rub hands together as you are dropping into the pan. This releases oil in the seasoning and brings out the flavor.

STEAK KEBABS
Serves 4

2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon fresh grated ginger
1 teaspoon grated lemon peel
1/2 teaspoon red pepper flakes
12 oz boneless sirloin, trimmed and cut into 1-inch cubes
8 cherry tomatoes
4 large mushrooms, cut in half
1 red bell pepper, cored, seeded and cut into 8 squares

In a shallow glass dish, combine soy sauce, honey, ginger, garlic, lemon peel and pepper flakes. Mix well. Add beef, stir to coat. Cover and refrigerate for 2 hours.

Preheat broiler. Remove beef from marinade and discard liquid. Thread beef, tomatoes, mushrooms and bell peppers onto 10-inch metal skewers.

Broil 2 inches from heat, turning 2 or 3 times, until meat is medium rare and vegetables are lightly browned, about 10 minutes. Serve immediately.

STUFFED GREEN PEPPER SOUP
from the Mason Jar restaurant in Colorado Springs. serves 8

2 # hamburger ( or ground turkey)
1 (14.5 oz) can of tomato sauce
1 (14.5 oz)can of diced tomatoes-undrained (or 26 oz spicy red bell pepper
pasta sauce
1 cup chopped green bell pepper
2 Tbsp Brown Sugar Twin
3/4 tsp salt
1/2 tsp black pepper
1/4 tsp minced garlic
2 cups water
2 tsp bullion
6 cups water
1/2 cup rice or 2 cups grated cauliflower

Brown meat in large Dutch oven. Drain. Add tomato sauce, tomatoes peppers,
salt, pepper, garlic and the 2 cups water. Bring to boil, stir in beef base, reduce heat and simmer about 45 minutes till the green peppers are tender. Add the 6 cups water and the rice (or cauliflower), bring back to boil and simmer till rice
(20 minutes or so) or cauliflower (7 minutes or so) is done.

SUGAR COOKIES

2 1/2 cups flour
1/4 tsp salt
1 cup butter, softened
1 cup sugar
1 large egg
1 1/2 tsp grated lemon peel
1/2 tsp vanilla

Combine the flour and salt in a medium bowl. Beat the butter and sugar in a large mixing bowl at medium speed until light and fluffy. Add the egg, lemon peel, and vanilla and beat until blended. At low speed, beat in flour mixture until just combined. Divide dough into quarters. Wrap each piece in plastic wrap and refrigerate until well chilled, 1 hour or overnight.

Heat oven to 350 deg. F. Grease 4 cookie sheets. Between 2 sheets of lightly floured waxed paper, roll one dough quarter 1/8 inch thick, keeping remaining dough refrigerated. Remove waxed paper and cut with floured cookie cutters into desired shapes. Transfer cut outs to prepared cookie sheets. Bake until edges are golden, 8 to 9 minutes. Transfer the cookies to wire racks to cool completely. Repeat, rolling and cutting remaining dough, rerolling scraps. Decorate as desired. Makes about 1 1/2 dozen 4-inch cookies.

SWEET POTATO COBBLER

3 to 4 med. sweet potatoes
1/2 to 1 cup sugar
1/2 tsp cinnamon
1 tsp vanilla
1 stick butter or 8 Tbsp

1/8 tsp cornstarch
Basic biscuit dough ( use biscuit recipe off Bisquick or a comparable brand)

Peel and cube potatoes. Cover with water and boil till fork tender, do not drain. Add sugar, vanilla, cinnamon and butter. Mix cornstarch with 1/4 cup water, add to potato mixture. Cook on low while you make basic dough. Roll dough out. In 3 qt casserole dish add layer potatoes, part of dough, layer potatoes and so on.
Finish up with dough on top; sprinkle with sugar and dot with extra butter. Cook in 350 over for 30 minutes or until dough is done.

SWEET POTATO CORNBREAD STUFFING

2 cup sweet potatoes -- peeled and chopped
1 cup onion -- chopped
1 cup celery -- sliced
1/4 cup butter or margarine
1 tbsp cilantro -- snipped
1 tsp ground ginger
5 cups cornbread -- coarsely crumbled
3/4 cup walnuts -- chopped
2 tbsp chicken broth -- or turkey broth (up to 4 tbsp)


In a large skillet cook sweet potatoes, onion and celery in hot margarine or butter for 5-7 minutes or till just tender. Spoon mixture into a large mixing bowl. Stir in cilantro and ginger. Add cornbread and walnuts, toss gently to coat. Add enough chicken broth to moisten. Use to stuff one 8-10 lb bird or place stuffing in a casserole. Bake casserole uncovered. in a 375 F oven for about 45 minutes or till heated through. Yield: 6 servings.

TANGY MEATBALLS

2 eggs
2 cups oats
1 (12 oz) can evaporated milk
1 cup onion, chopped
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
3 pounds ground beef

Sauce:
2 cups ketchup
1-1/2 cups packed brown sugar
1/2 cup chopped onion
1-2 teaspoons liquid smoke
1/2 teaspoon garlic powder


In large bowl, beat eggs. Add oats, milk, onion, salt, pepper and garlic powder. Add beef and mix well; shape into 1-1/2" balls. Place in two 13x9x2" baking pans. Bake, uncovered at 375º for 30 minutes. Remove from the oven and drain. Place all of the meatballs in one of the pans. In a saucepan, bring all sauce ingredients to a boil. Pour over meatballs. Return to the oven and bake, uncovered, for 20 minutes or until meatballs are done. Great served as an appetizer.
Source: Jane Barta, North Dakota

TANGY PORK CHOPS
4 servings

1 jar (12 ounces) orange marmalade
1/4 cup orange juice
3 tablespoons Dijon-style mustard
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
4 pork loin chops (1-1/2 to 2 pounds total)
2 tablespoons vegetable oil

In a medium bowl, combine the marmalade, orange juice, and mustard; mix well and set aside. In a shallow dish, combine the flour, salt, and pepper; mix well.
Coat the pork chops with the seasoned flour. In a large deep skillet, heat the oil over medium-high heat. Add the pork chops and brown for 3 to 4 minutes per side. Reduce the heat to low, pour the marmalade sauce over the top, cover,
and simmer for 5 minutes. Uncover and simmer for 5 to 7 more minutes, or until the sauce thickens and no pink remains in the chops. Serve with the sauce spooned over the chops.

TUXEDO BROWNIE HUGS COOKIES

60 Hershey's hugs chocolates
1 pkg Original supreme brownie mix with syrup pouch
1/4 cup Hershey's cocoa
1/4 cup water
1/4 cup vegetable oil
2 eggs

Remove wrappers from hugs. Heat oven to 350 deg. F. Grease and flour cookie sheet or line with parchment paper.

Stir brownie mix, pouch of Hershey's syrup, cocoa, water, oil, and eggs in medium bowl until well blended. Drop by scant teaspoons onto prepared cookie sheet.

Bake 8 minutes or until set. Cool 1 minute. Press Hug into center of each cookie. Remove from cookie sheet to wire rack. Makes about 5 dozen cookies.


ULTIMATE SPAGHETTI SAUCE

2 tbsp olive oil
3-4 cloves fresh garlic - diced
1 small red onion - diced
1 green bell pepper - diced
1 lb ground round
1 can diced tomatoes
1 can tomato paste
1 tsp basil
1 tsp oregano
1/2 tsp chili powder
a few drops of your favorite hot sauce
1 tbsp A1 steak sauce
2 26.5 oz cans hunt traditional spaghetti sauce
5 oz each of extra sharp cheddar, mozzarella, parmesano reggiano cheese

Put the olive oil in a hot pan. Put in garlic, onions and bell peppers. Cook till softened, about 1 minute. Add ground round and cook till well browned. Drain grease. Lower heat to medium and add two cans Hunts spaghetti sauce. Let simmer for about 10 minutes, then add, tomato paste, diced tomatoes, A1 and spices. simmer on low heat about 1 hour, stirring occasionally. Substitute sausage for beef if that's your taste.

Cook spaghetti or other pasta to your own preference. When done, add sauce, top with cheeses to taste and serve. Leftover sauce will freeze just fine.

UNIVERSAL SEASONING

1 Tbsp onion powder
1 Tbsp garlic powder
1.Tbsp Thyme
1 Tbsp Rosemary
1 Tbsp Parsley
2 tsp black pepper
1 tsp cayenne pepper
1 Tbsp dried and pulverized green bell pepper
2 tsp salt (sea salt is best)
2 Tbsp paprika

Put it all in a small bowl and mix well; store it in a recycled spice jar. This seasoning is good in virtually everything, including steaks, roasts, stew meat, chicken, pork, and fish. It can be added to mayonnaise, buttermilk, and herbal vinegars for salad dressings.


WHITE CHOCOLATE CHIP OATMEAL COOKIES

1 cup butter
1 cup light brown sugar
1 cup white sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups rolled oats
2 cups white chocolate chips
1 cup chopped pecans

Preheat oven to 350
Lightly grease cookie sheets. In a medium bowl, cream together the butter, brown sugar and white sugar until smooth. Stir in the egg and vanilla. Sift together the flour, baking powder, baking soda and salt, stir into the creamed mixture. Finally, stir in the rolled oats, white chocolate chips and pecans. Drop by tablespoons onto the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Remove from baking sheets to cool on wire racks. 36 servings

WHITE CHOCOLATE RASPBERRY SLICES

1/4 lb butter (1/2 cup), at room temperature
1/4 cup sugar
1 tsp vanilla
1 1/4 cups flour
1/4 cup raspberry jam
2 oz white chocolate, chopped

In a large bowl, with a mixer on medium speed, beat 1/2 cup butter, sugar, and vanilla until smooth. Stir in 1 1/4 cups flour, then beat until dough comes together.

Divide dough into thirds. On a floured surface, with the palms of your hands, roll each portion into a 9-inch-long rope about 1-inch thick. Place ropes 3 inches apart on a buttered 12 x 15 inch baking sheet. Press your finger into dough to make 1/2-inch-wide indentations at 1-inch intervals along each rope. Spoon 1/4 tsp jam into each indentation.

Bake ropes in a 350-deg. F. oven until edges are lightly browned, 12 to 15 minutes. Let cool on baking sheet.

Place white chocolate in a plastic sandwich bag, pushing to one corner; secure bag just above chocolate with a twist tie or knot. Immerse corner of bag in a cup of hot water until chocolate is melted. Dry the bag, then, with scissors, cut off the tip of the corner. Squeeze bag to drizzle white chocolate decoratively across ropes. Chill until chocolate is firm to touch, about 1 hour, then cut each rope diagonally into 12 slices.

WON TON SOUP
(Wan T'an Tong)
Excerpted from JIM LEE'S CHINESE COOK BOOK published in 1968 by
Harper & Row, New York, NY.

Won tons are really international in their many guises. The Jewish people have one version called "kreplach" and the Italian people have theirs, called "ravioli." Other nations have their versions of meat-filled dumplings which are akin to the Chinese won tons. Basically, all the above items are alike in that they are small dough-wrapped meat balls.

Won ton soup is a meal in itself, and no other dishes need to be served with it. Won tons are served in the broth in which they are cooked, topped with a generous serving of cooked meats, plus other ingredients. Thus, a dish is called "Roast Pork Won Ton" if it is garnished with pork; it would become "Roast Duck Won Ton" if it were topped with roast duck. The won ton itself is made with the same ingredients in each case. Won tons are interchangeable with noodles in
soup dishes. Thus, you can get Young Jewel Won Ton instead of Young Jewel Who Mein just by substituting won tons for the noodles.

One very nice variation is to deep-fry the raw won tons before adding to the soup. It's more trouble, but there is a qualitative change, which may be worth the extra trouble to you. ...

Won tons are very easy to make at home if you can get the "skin" or dough wrappings from a Chinese store or noodle manufacturer. [ They have them in most supermarkets nowadays. ] They come in 1-pound packages. It is a lot more trouble to make the dough yourself, but if you have the inclination and time, or if you cannot readily buy the dough sheets, you can use ... your own favorite recipe for egg noodles. After rolling out the noodle dough as thin as possible, cut it into 3- or 4- inch squares. Allow from 8 to 10 won tons to a diner.

The filling for the won tons is made as follows (enough to serve 4-6 people with 6 to 10 won tons each). The filling for each won ton will be bigger than you'll find in restaurant won tons. This is a better ratio of meat to dough, which restaurants find too expensive.

1/2 pound lean pork
1/4 pound shrimp, shelled and deveined
1/2 cup water chestnuts
3 scallions
1/2 tsp salt
1 tsp msg (omit if you prefer)
1 tsp cornstarch
1/8 tsp white pepper

Chop or grind all the above ingredients together. Mix thoroughly after chopping or grinding.

Wrapping the won tons:

Have your won ton skins ready, whether they are purchased or homemade. Beat 2 eggs whites well, and place in a small bowl. This is used for sealing the dough around the filling. Place a teaspoonful of meat filling in the middle of a piece of dough skin. Fold the dough diagonally from one corner to the other to form a triangle. Moisten the two contact surfaces of the triangle with egg white and press to seal.

The raw won tons are now ready for cooking. They should be parboiled in a pot of boiling water for about 3-4 minutes before they are transferred to the broth and served.

I've given you the basic information of how to make the won ton first because they must be ready to cook before you start to assemble a recipe using them. Following is a complete recipe for a popular won ton soup. A good broth is an absolute essential to this dish.

ROAST PORK WON TON
(Cha Sui Wan T'an)

Group I:
40 won tons, ready to cook
1 pound Chinese roast pork, sliced thin
2 quarts high soup stock or rich chicken broth

Group II:
1 cup thin-sliced bamboo shoots (about 1 by 2 inches)
1 small can sliced mushrooms, including the liquid

Group III:
2 tsp light soy sauce
1/8 tsp ground white pepper

Group IV:
1/8 tsp sesame oil
3 qts water, 1 tbsp salt (for boiling won tons)
1/2 cup chopped scallions including green ends, for garnish

Bring soup stock or chicken broth to a boil in a large saucepan. Add the bamboo shoots, mushrooms and liquid, soy sauce, pepper, and sesame oil. Taste broth and adjust seasoning if necessary. Turn heat to low to keep hot.

In another pot, boil the water and salt. When boiling vigorously, add the won tons a few at a time. As the dough turns translucent and the won tons float, remove from water with slotted spoon and transfer to the pot with the broth. Repeat until all the won tons have been cooked.

Bring the broth to a boil and cook 2 minutes. Turn off heat immediately. Ladle the won tons and vegetables into a large tureen. Scatter the slices of roast pork on top of the broth, then scatter the scallions on top as a garnish. (The hot soup will warm the slices of roast pork, but will not rob them of their flavor, because they are put in at the last minute.)

Take (the) tureen to (the) table and serve soup in individual bowls. Provide light soy sauce at the table and small condiment dishes for it so the diners may dip the won tons into the soy sauce if they wish. Serves 4 to 6

Substitutions and variations:

Fresh pork may be used instead of roast pork. Use 2 cups lean pork and slice thin. Bring the soup stock or chicken broth to a boil. Add the sliced fresh pork and simmer for 3 minutes before adding the vegetables and turning heat down to low.

Shrimp, lobster, or crabmeat in addition to the pork will upgrade the dish.

If you wish to fry the won tons before putting into the broth, heat deep-frying oil to medium hot (350 deg. F - 365 deg. F.). Drop the won tons in one at a time. As soon as the won tons turn golden brown, remove from oil and place
in prepared soup stock and serve. They need no further cooking.

YUKON HIGHBUSH CRANBERRY JELLY

Highbush cranberries are a fruit of the honeysuckle, and completely different fruit than the lowbush or commercial cranberry. Highbush cranberries grow on a shrub with pointed leaves whereas cranberries grow on a vine with oval leaves. Highbush cranberries have a single seed, which needs to be removed. If you have ever smelled something reminiscent of stinky socks on a stroll through the bush, you are likely very close to a good patch of highbush cranberries. The seeded pulp of the highbush cranberry can be used interchangeably with the pulp of the regular cranberry in any recipe.
4 cups highbush cranberries
6 cups water
Additional water (as needed)
7 cups sugar
1/2 tsp. margarine or butter
1 pouch liquid pectin (Certo)

Bring the berries and water to a boil and simmer for 10 minutes. Crush the berries or put through a food mill. Strain the juice in a cheesecloth-lined sieve. Add any additional water if need to bring the juice up to 5 cups.

Bring the juice and sugar up to a boil. Add the margarine, then the liquid pectin. Bring back to a boil, stirring constantly boil hard for 1 minute. Remove from heat. Skim foam from surface and pour into sterile pint jars and seal. Process in boiling water bath for 5 minutes. Yield: 8 cups

MOSSBERRY JELLY

Yes, there really are mossberries (also called a crowberry). They grow on long linear stems, which may be somewhat erect or grow along the ground, and have very straight, spiky deep green leaves that are reminiscent of tiny evergreen needles, and grows 3-5 inches in height. The berries are a very dark purple or black, and are extremely juicy, with little seeds. Mossberries are also somewhat bitter and are better taken home for preparation. Picking the berries is done on your hands and knees but it is well worth the effort. Mossberries can be found throughout the alpine forests of the Yukon, northern British Columbia and Alaska.

4 cups mossberries
1 cup water
2 tbsp. lemon juice
Additional water (if needed)
3-1/2 cup sugar
1 pouch liquid pectin (Certo)
1/2 tsp. margarine or butter

Bring the berries and 1 cup of water to a boil and simmer for 10 minutes. Crush the berries or put through a food mill. Strain the juice in a cheesecloth-lined sieve. Add the lemon juice and any additional water if need to bring the juice up to 2 cups.

Bring the juice and sugar up to a boil. Add the margarine, then the liquid pectin. Bring back to a boil, stirring constantly boil hard for 1 minute. Remove from heat. Skim foam from surface and pour into sterile pint jars and seal. Process in boiling water bath for 5 minutes. Yield: 4 cups


YUKON ROSE HIP JELLY

Rose hips are abundant in Canada, and they are a very good source of vitamin C. However, the cooking process destroys most of this benefit, but the wonderful taste of the rose hip is still there.

8 cups rose hips
Water
7-1/2 cups sugar
1/2 tsp. margarine or butter
1 pouch liquid pectin (Certo)

Remove the blossom remnant from the rose hips. Bring the rose hips and enough water to cover them to a boil and simmer for 10 minutes. Crush the rose hips or put through a food mill. Strain the juice in a cheesecloth-lined sieve. Add any additional water if need to bring the juice up to 4 cups.

Bring the juice and sugar up to a boil. Add the margarine, then the liquid pectin. Bring back to a boil, stirring constantly boil hard for 1 minute. Remove from heat. Skim foam from surface and pour into sterile pint jars and seal. Process in boiling water bath for 5 minutes. yield: 8 cups

YUKON SOURDOUGH

Sourdough starter is a basic of Yukon bread. Many Yukoners still use sourdough starter in their bread and pancakes, but now it is a matter of taste and not necessity.

Sourdough starter is a living organism and as such needs food, oxygen and warmth to grow. Put the starter in a glass jar with a lid, and punch holes in the lid. Starter that is not refrigerated has a sharper bite than if it is. Adding baking soda to any recipe reduces this bite.

Starter:

2 medium baking potatoes, diced
3 cups water
1/2 cup flour
1 teaspoon sugar

Boil potatoes until overdone and the liquid is thick.
Take one cup of liquid and cool to room temperature.
Add one teaspoon sugar.
Add flour to make a thin paste.
Leave at room temperature for about 3 days (fermentation will take place).

When fermented, you may use in any recipe for sourdough bread. If a better sourdough flavour is desired, take one teaspoon of this starter, add one cup warm water, half cup flour and one teaspoon sugar. Let stand at room temperature for a few days to ferment. This process may be repeated until desired flavour has been reached.

If you are using the starter on a regular basis, remember to replace the amount you take out with equal parts warm water and flour, along with a little sugar.

If you do not use it on a regular basis, store it in the fridge, but take it out now and then, feed it 1/2 cup flour, 1 cup warm water and 1 teaspoon sugar and let it warm up for 12 hours or so. Always take it out and feed it 12 hours before you plan to use it.

YUKON SOURDOUGH BREAD

The sourdough bread and pancake recipes that I use come from a 1980 Kiwanis Club cookbook. I believe it was a one-time publishing, and is no longer available.

1 cup sourdough starter
2-1/2 cup warm water
7-1/2 cup flour
2 tbsp. cooking oil
1 tbsp. salt
2 tbsp. sugar
2 tbsp. baking soda

Mix the starter thoroughly with the water and 5 cups flour in a large bowl. Cover with a damp cloth or plastic wrap and leave overnight or at least 12 hours in a warm place. Add the oil, salt, sugar and baking soda to the sourdough and stir until well mixed. Then add the remaining 21/2 cups of flour.

Mix by hand, then turn out onto a floured board. Knead until the dough is smooth. Add more flour as needed, but do not make the dough too stiff. Divide into 3 pieces. Round each piece and let rest 15 minutes. Shape into loaves.

Suggested pan size is 8"x4"x3". Let rise in warm place until nearly double in size, 2 to 4 hours. Brush lightly with melted butter. Bake in preheated 425º oven for 5 minutes, reduce heat to 350º, and bake another 25 to 35 minutes.

SOURDOUGH PANCAKES

The traditional Yukon breakfast of sourdough pancakes is famous for its delightful flavour and good nourishment.

1 cup sourdough starter
2 cups warm water
2-1/2 cup flour
1/4 cup warm milk
1 tsp. salt
1/2 tsp. baking soda
2 tbsp. melted shortening or cooking oil
1 egg, slightly beaten

Mix together the sourdough starter, flour and water, cover with plastic wrap and set in a warm place overnight (12 hours). Remove 1 cup of the mixture and return it to your starter. Then add the warm milk, salt, baking soda, shortening or oil and egg.

Mix well, but do not beat. Let stand 10 minutes, then fry pancakes in desired size, in a lightly greased hot pan.

ZUCCHINI RECIPE

2 small Zucchinis (about 6 inches long), sliced thinly
1 small onion, cut in small pieces
1/2 cup evaporated milk
1 tsp butter
small amount of grated cheese

Cook the onion in very little water for about 5 minutes then add the Zucchini. Cook the zucchini & onion until half cooked, (zucchini need very little cooking, don't over-cook) add half a cup evaporated milk 1 teaspoon butter and some cheese, (if it's powder 1 tablespoon) if you like more cheese, put more, (it's a trial till you find your taste) add salt & pepper to taste.



















 

 

 

 

 

 

SHALOM FROM SPIKE & JAMIE



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