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

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Recipes from Spike & Jamie

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Contents Disk 357

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).


AFRICAN SQUASH AND YAMS
APRICOT AND WALNUT BROWN RICE STUFF
APRICOT GINGER CRANBERRY SAUCE
ASPARAGUS CREAM SOUP
BAKED ACORN SQUASH WITH APPLES
BOURSIN MASHED POTATOES
BROCCOLI CHEESE SOUP
CAPONATA
CHEESE AND TOMATO TART
CHERRY VANILLA FUDGE
CHICKEN TAJINE WITH LEMON AND OLIVES
CHIPOTLE CRANBERRY SAUCE
CHRISTMAS CRANBERRY PUDDING
CHRISTMAS EGGNOG FRENCH TOAST
CINNAMON ESPRESSO COOKIES
CLAM DIP
CORN CUSTARD
CRANBERRY AND ORANGE ALMOND RUGEL
CRANBERRY BREAD
CRANBERRY BREAD STUFFING
CRANBERRY ORANGE SAUCE WITH GINGER
CREAM CHEESE COFFEE CAKE
EGGNOG BREAD PUDDINGQ
GARLIC LEMON BUTTER
GARLIC POTATOES
GLAZED PORK MEDALLIONS
GREEN BEAN SAUTÉ
HARVARD BEETS
HOLLANDAISE SAUCE
JAMMIN' WRAPS
LEEK APPLE YAM GRATIN
MAKE AHEAD MASHED POTATOES
MAPLE GLAZED CARROTS
MASHED SWEET POTATOES WITH BLACK WAL
MIDWEST CHOWDER
MOCK LENGUA
MOIST GOLDEN CORNBREAD
NPR CRANBERRY RELISH
OLIVE EXPLOSION
OLIVE SPIRAL FOCACCIA
OYSTER STUFFING
PECAN PIE
PLANKHOUSE CRISPY ARTICHOKE HEARTS
POMEGRANATE GUACAMOLE
PORK SCRAPPLE
RAW APPLE CAKE
ROAST GOOSE WITH APPLE STUFFING
SAVORY POT ROAST AND VEGGIES
SHAKER HERB SOUP
SHERRIED SWEET POTATOES WITH PECANS
SHREDDED POTATO CASSEROLE
SPANAKOPITA
SPICED ACORN SQUASH
SPICY OLIVES
SPINACH ROLLS
SPLIT PEA SOUP
STEAMED SWEET POTATOES
STRAWBERRY SWIRL CHEESECAKE
TURKEY IN ORANGE SAUCE
WINDMILL COOKIES
YELLOW POTATOES AND ZUCCHINI
ZUCCHINI AND ANGEL HAIR PASTA


AFRICAN SQUASH AND YAMS
(Practical Recipes)
6 Servings

1 onion, chopped
2 tablespoons oil
1 pound Hubbard squash, pared and cut into 1-inch pieces
2 yams, or sweet potatoes, pared & cut into 1" pieces
1 cup coconut milk
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Cook and stir onion in oil in 10-inch skillet over medium heat until tender. Stir in remaining ingredients. Heat to boiling. Reduce heat. Cover and simmer 10 minutes. Simmer, uncovered, stirring occasionally, until vegetables are tender, about 5 minutes longer. Makes 6 to 8 servings

APRICOT AND WALNUT BROWN RICE STUFFING
Dried fruit and leftover brown rice combine to make a great side dish or poultry stuffing. Serves 4

1/3 cup onions, chopped
1/3 cup celery, chopped
1 tablespoon butter or margarine
2 cups cooked brown rice
2/3 cup walnuts, coarsely chopped
2/3 cup dried apricots, coarsely chopped
3 tablespoons pine nuts, toasted
3 tablespoons seedless raisins, plumped
1 tablespoon snipped fresh parsley
1/2 teaspoon thyme
1/4 teaspoon ground sage
Salt, to taste
Fresh ground black pepper, to taste
1/2 cup chicken broth

Cook onion and celery in butter in small skillet over medium heat until tender. Combine all ingredients in large bowl; turn into greased 2-quart baking dish. Cover with foil and bake at 350 degrees F, 20-25 minutes. (Stuffing may be baked inside poultry.)

APRICOT GINGER CRANBERRY SAUCE
Yield: 6 Servings

14 dried apricots, each cut into 3 strips
1/2 cup cranberry juice
12 oz. fresh (or thawed frozen) cranberries
1/2 cup plus 1 tbsp. sugar
1 tbsp. fresh ginger, minced

Soak the dried apricots in the cranberry juice in a medium saucepan for ten minutes. Add the remaining ingredients and stir them well. Cook, stirring occasionally, over medium heat until the cranberries have popped and the syrup has thickened slightly. That should take about 5 minutes.

Let the sauce cool to room temperature, then refrigerate it (covered) until it's cold. It can be stored in the refrigerator for up to a week. Transfer the sauce to a serving dish and serve while it's still cold.

ASPARAGUS CREAM SOUP
(Chestnut Charm B&B, Atlantic, IA)

Stock:
1 tablespoon butter
1 pound carrots, sliced in large pieces
1 pound onions, peeled and sliced
1/2 head celery, sliced
1 small turnip, sliced in large pieces
1 teaspoon ground black pepper
4 sprigs of fresh parsley
1 sprig of thyme
1 bay leaf
1 teaspoon salt
10 cups of hot water

Soup:
2 pounds fresh asparagus
1 small onion, finely sliced
1 1/4 cups water
1 teaspoon salt
1 teaspoon of ground white pepper
4 tablespoons flour
2 tablespoons butter
2 egg yolks
1 cup light cream

To make stock, melt butter in a large pot and then add the slices of carrot, onions, celery, and turnip. Cook over low heat, stirring occasionally and until the vegetables are soft. Add black pepper, fresh parsley, thyme, bay leaf, salt and hot water. Bring the vegetables to boil. Partially cover the pot with a lid, reduce heat to a simmer and cook for 2 hours. Strain the broth from the cooked vegetables. There should only be about 2 cups of broth left in the pot. Discard the cooked vegetables.

To make the asparagus soup, wash and trim the asparagus. Cut off 2 inches from the tips of the asparagus and put them aside for later use. Cut the stalks into 1-inch lengths.

Put the onion and asparagus stalks in a medium-sized pot. Add the strained stock and simmer over a low heat for 30 minutes. When these are tender, place in a blender and puree mixture until smooth. Set aside.

In the same medium pot add the 2 tablespoons of butter and melt. Add the flour slowly until a thick mixture starts to form. Thin this paste slowly with the cooled, pureed asparagus and mix well. Add 1/2 teaspoon salt and white pepper.

In a medium-sized bowl, beat the egg yolks and stir in the light cream. Stirring constantly, add 1 cup of the asparagus soup. Over a low heat, gently pour the egg and cream mixture into the stock while stirring constantly. Whisk the soup for 2 minutes. Do not allow it to boil or it will curdle.

Boil the 2 inch asparagus tips in another pot with 1/2 teaspoon of salt and 1 1/4 cup of water for 5 minutes or until they are tender then drain the tips. Add the asparagus tips to the soup and serve. Makes 4 servings.


BAKED ACORN SQUASH WITH APPLES
(Chestnut Charm B&B, Atlantic, IA)

4 medium acorn squash (about 3 1/2 lbs total)
salt
8 Granny Smith Apples, sliced and cored
1 cup light brown sugar, packed
1/2 cup raisins (optional)
4 tbsp butter
dash of ground nutmeg

Preheat oven to 350*. Lightly grease an oblong baking pan (15" x 10" x 1"). Wash squash and cut in half, lengthwise. Use a small sturdy spoon, scoop out seeds and string membrane from squash halves and discard to your garden
compost pile.

Place squash halves with cut side down in the baking pan. Add 1/2 cup water to the pan and cover with aluminum foil. Bake 45 minutes or until the squash is tender. Squash is done when the skin and flesh can be easily pierced with a
fork.

While squash is baking, prepare the apple filling. In a large frying pan, melt butter then add brown sugar and stir until you have a smooth sauce. Add apples and
raisins, stir gently and slowly sauté. When the apples are softened, remove from heat.

Remove the squash from the oven and increase oven temperature to 425*. Using a slotted spoon and large fork, remove squash from the pan and drain off liquid. Return squash to pan with cut sides up and lightly sprinkle each with salt. Divide the apples and fill the each squash until full. Sprinkle with nutmeg.

Return stuffed squash to oven and bake until apples are hot and glazed for about 10 to 15 minutes.

You can prepare the stuffed squash the day before serving. Just reheat in the microwave oven or in a regular oven until well warmed. Makes 8 servings

BOURSIN MASHED POTATOES
Yield: 8 Servings

3 1/2 lbs. russet potatoes, peel and cut into 2 inch pieces
2 pkgs. Boursin cheese with garlic and herbs ***
1/2 cup half & half
4-tbsp. butter
Salt and freshly ground black pepper to taste

Place the peeled potatoes in large pot, cover with water. Bring to boil and cook 20 -25 minutes until potatoes are tender and done. Drain potatoes thoroughly in a colander. .

With hand held mixer, mash (or with a ricer, process) the potatoes until smooth. Add the Boursin cheese and butter and process until thoroughly incorporated. Thin mashed potatoes with half & half, beat 1 minute more. Add salt and pepper to taste. Serve immediately.

*** You can read about Boursin cheese at www.boursincheese.com .
It is a cream cheese with herbs. There are three flavors: garlic and herbs, light
garlic and herbs, and pepper. If Boursin cheese is not available in your locale, I
think you can add some garlic powder and herbs of choice - and/or pepper - to
regular cream cheese, mix until very smooth, then refrigerate. It may even be
less expensive.

BROCCOLI CHEESE SOUP
(Brink Farms B&B, Castana, IA)

4 oz. Pasta
Chopped Onion
Margarine
Salt
1 clove Garlic
3 Cups Milk
1/3 box Velveeta
Chopped Broccoli

Sauté chopped onion in margarine. Add chicken broth, salt to taste, and pasta. Bring to a boil. Cook until pasta is almost done. Add chopped broccoli and garlic. Simmer for an additional 5 minutes. Add milk and cheese. Stir until cheese melts. Note: You may substitute asparagus for the broccoli.

CAPONATA
(Serves 12 as an appetizer)
By Debby Segura

1 Large brown onion, coarsely chopped
Large eggplant, diced into medium-sized pieces with the skin on.
Olive oil
1/2 cup diced celery.
3 diced peppers (yellow, red and green)
1 16 oz. can Hunt's recipe-cut tomatoes
3 T. tomato paste
l T. red wine vinegar
1/3 cup pitted black olives
1/3 cup pitted green olives
2 T. capers
1/2 cup raisins soaked in l cup hot water and drained
Salt and freshly ground pepper to taste

Heat olive oil in a large chef's pan over a medium flame. Add onion and stir until softened. Add eggplant, celery and peppers and continue to stir until softened. Add tomatoes, tomato paste and vinegar and simmer 10 minutes. Add remaining ingredients and continue cooking, uncovered, for 5 minutes, stirring gently and only as needed. May be served at room temperature.

CHEESE AND TOMATO TART

1 1/2 cups flour
1/2 tsp salt
1/2 cup unsalted butter, cut up
4 Tbsp ice water

1 1/2 pounds tomatoes, thinly sliced
3 Tbsp extra-virgin olive oil
1 garlic clove, pressed
2 Tbsp Dijon mustard
3/4 cup grated Gruyere cheese
3/4 pound fresh Mozzarella cheese, thinly sliced
1 tsp chopped fresh thyme
green Provencal olives, optional

Combine the flour and salt in a large bowl. Cut in the butter until mixture resembles coarse crumbs. Slowly drizzle the water into the mixture and toss with your fingertips until the dough just begins to hold together. If the dough is too dry add 1 or 2 more Tbsp of water, again working in with fingertips. Transfer dough to a work surface, then shape into a ball. Flatten between two pieces of waxed
paper and wrap completely. Refrigerate at last 1 hour.

Heat oven to 375 deg F. Place tomato slices on sheets of paper towel to absorb extra moisture. Set aside. Remove dough from refrigerator. Sprinkle two new sheets of waxed paper with flour and roll dough between them into a 13-inch circle 1/8 inch thick. Remove waxed paper, and fit dough into a 10-inch tart pan
with removable bottom. Trim overhang to 1/2 inch and press against sides. Set aside.

In a small cup, whisk together oil and garlic. Spread the mustard over the bottom of the tart. Sprinkle gruyere cheese over the mustard. Starting at the outside edge, arrange alternating slices of tomatoes and mozzarella, working into the center. Sprinkle with thyme, then drizzle with 2 Tbsp of the garlic oil. Bake until the crust is browned and the cheese is bubbly, 40 to 45 minutes. Remove from the oven and drizzle with remaining garlic oil. Let tart stand 10 minutes before serving. Garnish with olives, if desired. Serves 6 to 8.

CHERRY VANILLA FUDGE

3 cups Sugar
1/2 tsp Salt
1 cup Light cream
1/2 cup Milk
1/4 cup Light corn syrup
2 tbsp Butter or margarine
2 tsp Vanilla
1 cup Candied cherries -- quartered

1. Combine sugar, salt, cream, mil, corn syrup and butter in a large heavy
saucepan.

2. Cook over medium heat, stirring constantly, until mixture comes to boiling. Continue cooking, stirring occasionally, until candy thermometer reaches
238F. (soft-ball stage)

3. Remove from heat, leaving thermometer in the saucepan. Cool to 100F.

4. Add vanilla. Beat briskly until fudge thickens and begins to lose its gloss. Stir in cherries.

5. Pour into buttered 8" square pan. Cool. Cut into squares when firm. Yield: 16 servings. From Family Circle 12/74 - Old-Fashioned Christmas Goodies

CHICKEN TAJINE WITH LEMON AND OLIVES

1/4 cup oil
5 cloves of garlic, chopped
2 tomatoes, finely chopped
1 (3lb.) chicken cut into 10 pieces
1/2 tsp. turmeric
1/2 tsp. pepper
1 lb. Pitted green olives
1 bunch parsley (or cilantro) finely chopped
juice of one lemon

1. Sauté garlic in oil till golden.

2. Add tomatoes, chicken, turmeric and pepper, cook for 30 minutes till chicken is browned, on all sides.

3. Add the olives to the chicken and then add just enough water to cover. Bring to a boil and then lower to a simmer.

4. Simmer covered for one hour.

5. During the last 15 minutes of cooking add the lemon juice and parsley.

6. Serve hot alone or layered over couscous.

CHIPOTLE CRANBERRY SAUCE
Yield: 6 Servings

1 tbsp. adobo sauce from chipotle chilies
1 cup sun-dried cranberries (Craisins)
1/4 cup brandy or bourbon
1/4 cup brown sugar
1/4 cup lemon juice
1 cup water

Combine all ingredients in a saucepan and simmer 15 minutes, covered. Turn off heat and let sit, still covered, for 15 more minutes. Put ingredients in a food processor and pulse until desired consistency. Texture may range from somewhat coarse to smooth. Serve with turkey or mix with 1 stick of butter and spread on rolls. Makes 1 1/2 to 2 cups.

CHRISTMAS CRANBERRY PUDDING
WITH VANILLA SAUCE

2 teaspoons baking soda
1/2 cup hot water
1 1/2 cups all-purpose flour
1/2 cup molasses
2 cups cranberries -- coarsely chopped

Vanilla sauce:
1 cup sugar
1/2 cup butter
1/2 cup heavy cream -- (whipping cream)
1/2 teaspoon vanilla

1. Preheat oven to 350 degrees Fahrenheit. Generously grease twelve 2 1/2-inch muffin pans. Set aside. Dissolve baking soda in hot water.

2. In a large bowl, stir together flour, molasses and soda-water mixture until smooth. Fold in cranberries. Fill prepared pans about two-thirds to three-fourths full of batter.

3. Bake in a 350 F oven for about 25 minutes or until a toothpick inserted near the center of one pudding comes out clean. Cool slightly. Remove from pans.

4. Serve puddings warm with warm Vanilla Sauce. Makes 12 servings.

Vanilla Sauce: In a medium saucepan, cook sugar, butter and whipping cream over medium heat, stirring till smooth. Bring just to boiling; reduce heat. Boil
gently for 10 minutes or till mixture is slightly thickened, stirring constantly. Remove from heat and stir in vanilla.

Notes: You can freeze this pudding for up to 3 months. Let stand at room
temperature to thaw. If desired, microwave puddings on a microwave-safe
plate for a few seconds or till warm.
from The First Grade Restaurant in Grand Rapids, Minnesota.

CHRISTMAS EGGNOG FRENCH TOAST

2 cups eggnog
1 egg -- slightly beaten
1/2 tsp cinnamon
6 Croissants
3 tbsp butter

In a shallow bowl, mix the eggnog, and cinnamon. stirring well. Slice the croissants lengthwise. Melt one tablespoon of butter in a skillet or on a griddle.

Dip 1 croissant half in the batter and place in the griddle. Repeat with the remaining halves. Cook on each side for 1 to 1 1/2 minutes, or until golden brown. Use remaining butter as needed. Remove to a serving platter.

Serve at once with warm maple syrup. Yield: 6 servings.

CINNAMON COFFEE BARS

1 cup packed brown sugar
1/3 cup Butter -- softened
1 egg
1 1/2 cups all-purpose flour
1/2 cup water
1 tablespoon instant coffee (dry)
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup raisins
1/4 cup chopped nuts
White Glaze -- (recipe follows)

WHITE GLAZE
1 cup powdered sugar
1/4 teaspoon vanilla
4 to 5 teaspoons milk

Heat oven to 350 degrees F. Grease and flour rectangular pan, 13 × 9 × 2 inches. Beat brown sugar, butter and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except raisins, nuts and Glaze. Stir in raisins and nuts. Spread batter in pan. Bake 20 to 22 minutes or until top springs back when touched in center. Drizzle with White Glaze while warm. Let cool. Cut into 8 rows by 4 rows - 32 bars.

WHITE GLAZE:
Mix all ingredients until smooth and thin enough to drizzle.

Notes : "I Don't Have That"
Cold coffee can be substituted for the milk in the glaze. It will add subtle
coffee flavor and light tan color.

CINNAMON ESPRESSO COOKIES

1 1/2 tablespoons instant espresso coffee (dry)
1 tablespoon hot water
1/2 cup Butter -- softened
1/4 cup shortening
1 cup granulated sugar
1/2 cup packed brown sugar
1 egg
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon instant espresso coffee (dry)
1 teaspoon ground cinnamon
1/4 teaspoon salt
Espresso Coating -- (recipe follows)

Espresso coating:
1/2 cup granulated sugar
2 teaspoons instant espresso coffee (dry)

Dissolve 1 1/2 tablespoons espresso in hot water in large bowl. Add butter, shortening, sugars and egg. Beat with electric mixer on medium speed until fluffy. Beat in flour, baking powder, 1 teaspoon espresso, cinnamon and salt on low speed. Divide dough in half. Shape each half into a log, 10 inches long. Wrap each roll with plastic wrap and refrigerate 30 minutes. Prepare Espresso Coating. Roll each log of dough in coating (reserve any remaining coating). Rewrap in plastic wrap and refrigerate at least 30 minutes longer. Heat oven to 375 degrees F. Cut each roll into 3/8-inch slices. Place about 2 inches apart on ungreased cookie sheet. Sprinkle with remaining coating. Bake 8 to 10 minutes or until edges are light brown. Cool slightly; remove from cookie sheet to wire rack.

Espresso coating:
Mix ingredients on a large plate or piece of waxed paper. Makes 54 Cookies

"I Don't Have That"
Any instant coffee (crystals or granules) will work in place of instant
espresso, giving you a milder coffee flavor.

CLAM DIP

1 can clams -- minced, reserve juice
8 ounces cream cheese
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice

With electric mixer, mix clams, cream cheese, Worcestershire sauce, and lemon juice in a small mixing bowl. Add clam juice to thin to desired thickness. Serve with potato chips as an appetizer. Note: For best flavor, make 3 to 4 hours before serving and refrigerate. RF4RP

CORN CUSTARD
This dish can be served as a vegetable side dish or as an elegant
first course.

2 cups (500 ml) fresh or thawed frozen corn kernels
4 eggs
1 cup (250 ml) heavy cream
1/2 cup (125 ml) milk
1/4 cup (60 ml) all-purpose flour
1 Tbsp (15 ml) sugar
Salt and freshly ground pepper to taste

Combine all the ingredients in an electric blender or food processor and puree until the mixture is thick and smooth. Pour into an ungreased soufflé dish or 4 to 6 individual custard cups or ramekins. Place in a roasting pan and add enough water to come halfway up the sides of the soufflé dish. Bake in a preheated 350F (180C) oven for 45 minutes to 1 hour, until the top is golden brown and a knife inserted in the center comes out clean. Serves 4 to 6.
Bon appetit from the Chef at World Wide Recipes

CRANBERRY AND ORANGE ALMOND RUGELACH
MAKES: 60 cookies

For the crust:
7-ounce package almond paste
2 cups flour
1/4 teaspoon salt
8-ounce package cream cheese, chilled, cut into 1/2-inch pieces
2 sticks chilled butter (1 cup), cut into 1/2-inch pieces

For the Filling:
1 cup almonds
5-ounce package sweetened dried cranberries
1 teaspoon grated orange rind
12-ounce jar orange marmalade
1 beaten egg
Granulated sugar for dusting

Grate the almond paste on the large-hole-side of a box grater. Combine the almond paste, flour and salt in a food processor fitted with a metal blade. Pulse to combine. Add the cream cheese and butter and pulse until mixture looks like a coarse corn meal.

Pour dough out onto a lightly floured work surface. Press and knead into a ball and divide into 4 equal balls. Shape each ball into a flat disk and wrap well. Refrigerate while making filling.

In the same bowl combine the almonds, cranberries and rind. Process until very finely chopped. Set aside.

Preheat oven to 375 degrees. Line cookie sheets with parchment paper or foil.

On a lightly floured table, roll one of the disks into a 9-inch circle, keeping other disks refrigerated until ready to roll out. Use an inverted 9-inch plate or cake pan for a guide and trim edges neatly. Save trimmings for 5th circle.

Spread 3 tablespoons of marmalade over dough. Sprinkle 1/2 cup of filling over marmalade. Press firmly into dough. Cut circle into 12 equal pie-shaped wedges. Beginning with the wide end of each wedge, roll cookie to the point; shape into a crescent, and place on cookie sheets.

Brush rugelach with egg and sprinkle with sugar. Bake for 21 to 23 minutes or until golden. Cool on wire rack.



CRANBERRY BREAD STUFFING

1 1/2 cups fresh cranberries
4 cups dried bread crumbs
1/2 cup melted butter
3 to 4 tbsp. granulated white sugar
1/2 cup finely minced onion
1/2 cup finely diced celery
1/2 tsp. dried marjoram
1 tsp. salt
1 tsp. ground sage
1 dash black pepper
1 dash dried mace
1 dash dried thyme
1 dash dried oregano
1 clove garlic (minced)

Purée cranberries in food processor. Place cranberry purée in saucepan with bread cubes, butter, sugar, onion, celery, marjoram, salt, sage, pepper, mace, thyme, oregano and garlic.

Mix well and cook over medium heat, stirring constantly, about 10 minutes. Cool before stuffing bird. Makes enough stuffing for 1 (8 - 10 pound) turkey.

CRANBERRY BREAD
Ingredients

2 cups flour
1/2 tsp. salt
1/2 tsp. baking soda
1 cup sugar
1 1/2 tsp. baking powder
1 orange; juice of and grated rind
1 egg; beaten
2 tbsp. melted shortening or salad oil
1 cup cranberries; coarsely ground
1/2 cups walnut meats; coarsely chopped

Mix dry ingredients together very well in a large mixing bowl. Put the juice and grated rind in a measuring cup and add enough boiling water to make 3/4 cups liquid. Add to the dry mixture.

Add the egg and shortening or oil and mix just enough to moisten the flour mixture. Add cranberries and nut meats. Bake in a greased loaf pan 60 to 70 minutes at 325o. Store 24 hours before cutting.

CRANBERRY ORANGE SAUCE WITH GINGER
Yield: 2 Cups

3/4 lb. cranberries
1 cup orange juice
1 cup packed brown sugar
2 tsp. grated fresh ginger

In a saucepan, combine all ingredients and bring to a boil. Reduce heat and simmer gently for 10 minutes, stirring occasionally. Cranberries will pop open and mixture will thicken.

VARIATION: Substitute 2 tsp. horseradish for the ginger; stir in after sauce is cooked.

CREAM CHEESE COFFEE CAKE

9 x 13 pan - greased bake at 350 deg. F. for 30 minutes

2 tubes crescent rolls
2 - 8 oz pkg. Cream cheese
1 cup sugar
1 egg yolk
1 tsp vanilla

Arrange 1 pkg rolls on bottom of pan and up sides a little. Press seams
together to make the crust. Mix remaining ingredients and put on top of
rolls. Place other pkg of rolls over filling, stretching to fit. Whip 1 egg
white until foamy and spread over top. Sprinkle with sugar and pecans.

EGGNOG BREAD PUDDING

step one
8 cups Hawaiian bread cubed with crusts on
step two
8 extra-large eggs
1 cup sugar
step three
2 cups whipping cream
3 cups dairy eggnog
2 oz brandy
1/2 tsp nutmeg
1/2 cup butter -- melted
step four
3/4 cup raisins soaked in brandy until soft

Place cubed bread in a large flat baking pan and toast in a preheated
350 degree F oven turning until golden brown on all sides. Do not let it
get too brown or burn. Remove from oven and set aside. In a small bowl
combine the raisins and brandy and set aside. In a large bowl, using
an egg beater, cream the eggs and sugar together. Add the cream, eggnog,
nutmeg and butter and beat until well mixed. Add the bread cubes, raisin
and brandy mixture and mix with a spoon until all the bread is well coated
with the egg mixture. Let stand for about 30 minutes stirring
occasionally. Pour into a 9 1/2 x 13 1/2 x 2 inch baking dish that has
been sprayed with a non stick substance. Bake in a preheated 350 degree F
oven for 45 minutes to an hour or until the custard is set, being careful
not to brown the top too much. Remove from the oven and let cool. Top
with sweetened whipped cream or a brandy sauce if desired. Yield: 10 servings.

NOTES : Hawaiian bread is a soft sweetened bread that can be found in
most larger markets. If not available use an egg bread. Use a commercial
brand of eggnog found in most markets during the holidays. This can be
served hot but the flavors come out best when cooled.

GARLIC LEMON BUTTER
SERVES: 2

1/4 pound butter
1/4 teaspoon salt
1 1/8 tablespoons parsley, finely chopped
1/3 teaspoon garlic powder
1 3/4 tablespoons lemon juice

Place all ingredients in a saucepan and melt over low heat until butter is melted and garlic powder is completely blended.

GARLIC POTATOES
MAKES: 4 servings

3 medium (6 to 8 ounces each) potatoes, well scrubbed
Cooking spray
Pepper to taste
1/2 stick butter ( 1/4 cup)
1 medium onion, chopped (about 3/4 cup)
1 teaspoon garlic salt

Preheat oven to 400 degrees.

Spray a loaf pan or small casserole with cooking spray. Slice potatoes, with skins on, into pan or dish. Season with pepper.

In a small saucepan, over medium heat, sauté butter with chopped onion and garlic salt for 5 minutes, or until onions are soft. Pour onion mixture over the potatoes.

Cover pan with foil and bake for 35 to 40 minutes. Or, place pan on a medium-hot grill for 20 to 25 minutes.

GLAZED PORK MEDALLIONS
MAKES: 2 servings

3/4 pound pork tenderloin
2 tablespoons real maple syrup
2 teaspoons balsamic vinegar
2 teaspoons Dijon mustard
1 teaspoon olive oil

Remove fat from pork and cut into 1-inch slices. Place slices between 2 pieces of plastic wrap and flatten to 1/2 inch.

Whisk maple syrup, balsamic vinegar and mustard together. Heat olive oil in nonstick skillet on high. Brown pork medallions for two minutes.

Turn and brown the second side two minutes. Reduce heat to low, pour maple syrup mixture over pork, cover and cook two minutes.

GREEN BEAN SAUTÉ
Serves 4

1/2 teaspoon vegetable oil
1 teaspoon finely chopped garlic
1/3 cup finely chopped white onions
1/2 cup chicken broth
1 teaspoon oregano
2 1/2 cups green beans, cut into 1-inch pieces
1 1/2 cups sliced, raw mushrooms
1/2 cup white wine

Sauté the first 3 ingredients over medium-high heat in a Teflon fry pan for a few minutes, stirring frequently. Add the 1/2 cup of chicken broth and let simmer for a minute or so more.

Then add the oregano, green beans, sliced mushrooms, and wine. Cover and let simmer over medium heat for a few minutes. Remove cover and simmer until the beans reach the desired tenderness.


HARVARD BEETS
(1956)

1/3 cup granulated sugar
1/2 tsp. salt
1 Tbsp. cornstarch
1/2 cup vinegar
2 Tbsp. butter
1 tsp. minced onion
3 cups hot, diced or sliced, cooked or canned beets

Blend sugar, salt and cornstarch in a double boiler. Stir in vinegar, then cook until smooth and thickened, stirring constantly. Add butter, onion and beets and heat 20 minutes longer. Makes 5 servings

HOLLANDAISE SAUCE
Notes: This is an easy way to make Hollandaise sauce. This also goes well with Eggs Benedict, over asparagus, and much more.

3 Egg Yolks (jumbo eggs, room temperature)
2 Tbs. Fresh Squeezed Lemon Juice (room temperature)
1/2 C. Butter (1 stick)
1/16 tsp. Cayenne Pepper (or to taste)
Dash of Salt
Blender

Melt butter in sauce pan. You want to bring it to a gentle boil. Turn heat down but do not let butter cool. Place egg yolks, cayenne pepper, and lemon juice in blender and whip for a few seconds. Keep the lid on but remove the little clear lid in many blenders its very helpful when pouring the hot butter in very slowly. When the eggs have been blended add the heated butter very slowly and keep whipping the egg mixture. If you think the remainder of the butter has cooled slightly return to heated burner and bring the remainder of butter to a quick boil. The hot butter will cook the egg yolks and the Hollandaise Sauce should be slightly thick when completed.

Please note: the eggs are not hard cooked, if you are auto-immune compromised you may not wish to eat this recipe. In some areas pasteurized eggs are available. Egg beaters and other egg substitutes will not work for this recipe.

JAMMIN' WRAPS

For breakfast, lunch or an anytime snack, you choose the flavor of the jam
or preserves for these super easy wraps.

4 flour tortillas
8 oz. cream cheese; softened
1/2 cup jam or jelly
2 medium bananas; diced
1/4 cup seedless raisins

Spread cream cheese over each tortilla. Spread jam over cream cheese, top
with bananas and raisins. Roll tightly and serve. LazyGourmet.com

LEEK APPLE YAM GRATIN

1 1/4 cups whipping (heavy) cream
2 large leeks -- (2 cups) sliced
2 tablespoons fresh thyme leaves -- chopped OR 2 tsp dried thyme leaves
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
2 medium yams, about 3/4 pound -- (2 cups) peeled and thinly sliced
4 medium parsnips -- (2 cups) peeled and thinly sliced
2 cups grated white Cheddar cheese -- (8 ounces)
1 large cooking apple -- (1 1/2 cups) thinly sliced

Heat oven to 375 F. Grease 3-quart casserole.

Cook whipping cream, leeks, thyme, salt, pepper and nutmeg in heavy 2-quart
saucepan over low heat, stirring occasionally, until mixture begins to simmer. Stir in yams and parsnips. Cover and simmer about 10 minutes or until vegetables are slightly tender.

Layer half of the vegetable mixture and half of the cheese in casserole. Top with apple. Repeat layers of vegetables and cheese.

Bake uncovered about 45 minutes or until golden brown and bubbly. Let stand
10 minutes before serving. Yield: 6 servings.

MAKE AHEAD MASHED POTATOES

12 large potatoes, peeled and boiled in salted water
1 pkg. (8 oz.) cream cheese, softened
1 carton (8 oz.) sour cream
1 tsp. onion powder
1/4 cup melted butter
paprika

Combine cooked potatoes, cream cheese, sour cream, and onion powder; whip or mash until fluffy. Add a small amount of milk if necessary. Spread in a buttered 9x13 pan and refrigerate or freeze until needed. When ready to use, drizzle melted butter over top and sprinkle with paprika. Bake in a 350 degree oven for one hour.

MAPLE GLAZED CARROTS
(4 servings)

8 ea. Medium sized carrots
1/2 cup Fresh orange juice
1 ea. Rind, of orange grated
1 ea. Pinch of mace or nutmeg
3 tbsp. Maple syrup
3 tbsp. Butter

Peel carrots; cut into sticks. Pour the orange juice into a saucepan and add the carrots and the orange rind. Stir to coat the carrots with the orange juice.

Bring to a boil for a couple minutes then add the remaining ingredients and cook until carrots are tender.

MASHED SWEET POTATOES WITH BLACK WALNUTS

Sweet potatoes
Butter
Milk, cream or half and half - your choice
Brown Sugar
Black walnuts
Salt and Pepper

Peel the sweet potatoes and cut them into chunks of equal size. Bring to
boil in cold water, then reduce heat to simmer. When done, drain and remove
to a mixing bowl.

Proceed as for regular white mashed potatoes. That is, use milk or cream,
butter and salt and pepper just as you would to make regular mashed
potatoes. Keep them fairly stiff. they should have some shape to them, not
be runny.

Start adding a little brown sugar, a bit (teaspoon?) at a time until you get
the desired "sweetness" that you like. Remember, this is a savory dish, so
don't go overboard! Use a light touch.

Nuke some black walnuts in the microwave--they scorch easily, so start in no
more than 30 second increments--shake pan as they roast, and stop when they
are fragrant. Stir into the potatoes. Since the flavor of black walnuts is strong, don't use a lot--use your judgment. They should be a flavor accent, not cover up the sweet potato taste.

Turn all into a buttered casserole and bake in the oven (325 or 350 degrees)
till hot. Dot with some butter before serving. If you don't like black walnuts, this dish would work with toasted pecans, also.

MIDWEST CHOWDER

2 cups boiling water
2 cups diced potatoes
1/2 cup chopped carrots
1/2 cup chopped celery

Simmer the above for 10 minutes.

Cream Sauce:

1/2 cup butter
1/4 cup flour
2 cups milk

When sauce is thick and creamy, add:

10 oz cheddar cheese (grated)
1 can cream-style corn
1 can vegetables in broth
any kind of leftover meat, in small cubes

Heat, but do not boil. It freezes well.

MOCK LENGUA

2-3 lbs. lean beef roast (arm roast, etc.)
1 envelope dry onion soup mix
1/2 tsp. garlic powder
1 can diced tomatoes w/ green chilies (Ro-Tel)
1 to 2 Tbsp. chopped fresh cilantro (to taste)

Arrange roast in slow cooker. Sprinkle soup mix and garlic powder over
roast; pour tomatoes over all. Cover and cook on Low 8-10 hrs. (all day or
overnight). During last 1/2 hr. of cooking, stir in cilantro as desired;
add salt and pepper to taste. When tender enough to begin falling apart,
remove roast with slotted spoon. Break into bite-sized pieces with a fork
and serve wrapped in warm flour tortillas.

Note: Don't throw out the broth! Refrigerate or freeze & use in place of
water the next time you make rice and/or beans. Wonderful flavor!
MOIST GOLDEN CORNBREAD
Serves 9

1 cup flour
1 cup corn meal
2 tablespoons sugar, Optional
3/4 teaspoon baking soda
3/4 teaspoon salt
2 cups buttermilk
1 egg, beaten
1 tablespoon butter, melted

Heat oven to 400 degrees F. Mix flour, cornmeal, sugar, soda and salt. Mix buttermilk and egg. Stir buttermilk mixture and butter into cornmeal until blended.

Grease 8-inch square pan. Pour batter into pan. Bake 20 to 25 minutes or until golden on top and wooden pick inserted in center comes out clean.

NPR CRANBERRY RELISH

2 cups cranberries, raw, rinsed
1 medium onion

Grind these together in a meat grinder. If you don't have a meat grinder, do
them in the food processor; just don't make mush.

Then add:

1/2 cup sugar
3/4 cup sour cream (cultured sour cream, that is)
2 Tbsp horseradish

Stir. Freeze at least 6 hours. Thaw to serve.

OLIVE EXPLOSION
Debby Segura, Aish.com

Olives have always been a favorite of mine and I started young. Toddlers can't resist putting them on her fingertips. Olives were the star of every relish tray, leaving crisp but dull celery, carrots and radishes stranded on melting ice cubes, waiting for takers. Here in California, olive capital of the United States, olives whiled away the decade, in the supporting role of relishes, topping a pizza or a guacamole here, an enchilada combo there.

The next time I spotted olives, they were riding into my diet on a wave of nouvelle cuisine. And here they remain, to this day, basking in the glow of all things Tuscan. Of course olives now come in more than black or green, pitted or not pitted. Olives, like 13 channels of black and white TV in the sixties, exploded into colored TV going cable in the 90s.

They varied in size, from piccholine green cracked olives the size of jelly beans with pits like ball bearings, to jumbo Greek purple olives the size of small plums. Dried Moroccan olives, shriveled like richly acrid raisins followed me home from Brooklyn. Kalamata beauties from Greece stowed away in my shopping basket right there in my local Ralph's Market, raising my sodium while sabotaging my budget. The next thing I knew, Kalamata olives with rosemary had become part of my bread vocabulary, working its way over from the artisan bread counter to the supermarket shelves in no time.

Olives have become even huger. Olives have found their way into bottled pasta sauces, salad dressings and sandwich spreads. Caponata and tapenade have become the preferred way to enhance my crostini. Chicken Tagine, Chicken Marbella, and Tunisian lamb shanks with still more olives are cropping up on all kinds of tables, not just mine. Every country with a Mediterranean shore, from Europe to Asia Minor, over to the Middle East and back around to North Africa, has its own host of favorite son olives, not to mention California, olive power house that it is. And that's not even touching upon how many grades, sources, flavors and varieties of olive oils have appeared in the last couple of years alone.

Like any habit, the need for olives is a positive feedback system: The more olives you eat, the more you crave olives. So, while I cannot recommend olives to people who do not yet have a craving for them, I do have some savory recipes for those of us who do! (In this collection.)

OLIVE SPIRAL FOCACCIA
Adapted from Carol Field's Focaccia By Debby Segura

DOUGH

1 Tablespoon rapid rise yeast
1 cup warm water
1/4 cup olive oil
3 3/4 cups Better for Bread flour
1 1/2 teaspoons salt

FILLING

2 to 3 tablespoons olive oil
1/2 cup olive paste or tapenade

TOPPING

1 tablespoon olive oil
1/2 teaspoon Kosher salt

In the work bowl of a food processor, combine all dough ingredients. Start the motor and as soon as the dough forms a ball, continue to process 60 seconds. Remove the dough from the work bowl and place into a large mixing bowl coated with olive oil. Cover loosely and allow to rise 1 1/2 to 2 hours or until doubled in size. Turn the dough out on a lightly floured work surface and roll it with a lightly floured rolling pin into a 12 x 18-inch rectangle that is about 1/4 inch thick. To fill, paint 2 to 3 tablespoons of olive oil over the top of the dough -- be sure to brush it thoroughly, even liberally -- and then cover the surface with the olive paste or the tapenade. Roll up the dough from the long end, like a jelly roll. Oil a 10 x 4-inch angel-food tube pan very well and slip the dough into it, seam-side down. Don't be concerned if the 2 ends of the roll don't touch; they will after the dough rises. Cover the pan with a towel and let rise until the dough has doubled in bulk, about 1 to 11/2 hours. At least 30 minutes before you plan to bake, preheat the oven to 400EF with a baking stone inside, if you have one. Brush the top of the focaccia with 1 tablespoon of olive oil. Place the pan directly on the stone and bake until golden, about 40 minutes. Let cool for 15 or 20 minutes and then slide the blade of a long thin knife or spatula between the focaccia and the pan sides and the center tube to loosen it. (If the pan has a removable bottom, remove it from the sides, then slide the knife between the pan bottom and focaccia to release it.) Place the focaccia on a rack until ready to serve. Serve warm. Makes one 10 inch focaccia; serves 10.

OYSTER STUFFING
Enough for a 10-15 lb. Turkey

1 Loaf White Bread, Unsliced
1/2 lb. Butter Or Regular Margarine
2 sm. Onions, Chopped
1 Stalk Celery, With Tops, Chopped
3 tbsp. Minced Parsley
1 tsp. Fresh Thyme Leaves
2 tsp. Salt
Freshly Ground Black Pepper
1 pt Oysters In Liquor

Crumble the bread quite small. Melt the butter in a saucepan and add the onions and celery, cook until the onions are soft and beginning to show color. Stir in the bread crumbs, add the parsley and thyme, salt and pepper.

Drain the oysters, reserving the liquor and heat the liquor to the boiling point. If the oysters are large, cut them in half, if small, use whole.

Add them to the liquor and cook until the edges start to curl. Drain promptly and stir the oysters into the bread mixture. This should stuff a 10 to 15 lb turkey.
"Manna Foods Of The Frontier" cookbook.

PECAN PIE

3 eggs
1/2 cup sugar
1 cup corn syrup
1/2 tsp. salt
1 tsp. vanilla
1/4 cup melted butter
1 cup pecans
Plain pastry shell

Beat eggs; add sugar, syrup, salt, vanilla, and butter. Place pecans in pie shell. Add mixture. Bake in a 350 degrees oven for 50-60 minutes. The nuts will rise to top and form a crusted layer.

PLANKHOUSE CRISPY ARTICHOKE HEARTS
SERVES: 2

1 (15-ounce) can whole artichoke hearts
1 1/2 cups flour, seasoned with salt, pepper and paprika
1 1/4 cups buttermilk
1/2 of a 6-ounce box of Panko bread crumbs (approximately)
Vegetable oil for frying
1/4 cup garlic lemon butter (recipe follows)
2 tablespoons Parmesan cheese, grated
2 teaspoons fresh parsley, chopped

Drain artichoke hearts well and cut in half, being careful not to crush or break leaves. Dust hearts with seasoned flour and dip in buttermilk. Dredge in bread crumbs, making sure that each heart is well-coated. Deep-fry at 350 degrees for about 2 1/2 minutes or until golden brown and crispy. Place in heated dish and cover with garlic lemon butter, Parmesan cheese and parsley.

POMEGRANATE GUACAMOLE

1/2 large onion
2 cloves garlic minced
2 fresh Serrano chilies, seeded and minced
2 Tbsp. fresh cilantro
juice from 1 lime
2 large ripe avocados
3 Tbsp. Pomegranate Arils

Combine onion, garlic, chilies and cilantro in a mixing bowl. Add lime juice and salt and set aside. Place avocados in another bowl and mash with a fork. Fold in onion mixture, and 3 Tbsp. Pomegranate Arils keeping the texture coarse. Put
plastic wrap over the guacamole, touching the entire surface, until ready to serve.

PORK SCRAPPLE
SERVES: 6 to 8

2 pounds lean, bony pork
1 1/2 quarts cold water
1 tablespoon salt
Pepper to taste
1/2 teaspoon sage or poultry seasoning
1/4 teaspoon mace or nutmeg
1 cup fine cornmeal
1/2 cup buckwheat flour
2 cups cold water

Put the meat in a pot, add the 1 1/2 quarts cold water, salt and pepper and bring slowly to the boiling point. Let simmer gently until meat is very tender.

Skim the grease from the top, strain off the broth and set it aside. Remove bones and chop the meat up fine. Pour the broth into a clean pot.

Add chopped meat and the seasonings and bring these to a gentle boil.

Put the cornmeal and buckwheat flour in a bowl and stir them together. Slowly stir the 2 cups of cold water into them. Then, adding it a little at a time, stir the mixture into the meat-broth mixture, keeping it constantly at a gentle boil. Keep stirring until it reaches the consistency of a soft mush.

Lower heat carefully so scrapple won't scorch or set, over boiling water and let cook an hour, stirring on occasion. Pour it into 5-inch-deep loaf pans that have been rinsed in cold water. Refrigerate until firm.

When ready to cook, turn out of pan and cut in 1/4- to 1/2-inch thick slices. Place them so they don't touch each other in a cold heavy skillet. Set over moderate heat and let brown slowly on one side, turn and brown other side slowly. Don't turn until browned.

Never under any circumstances hurry the cooking. If you can't devote 45 minutes to an hour to browning scrapple, wait until you can.




RAW APPLE CAKE
(The Richards House B&B, Dubuque, IA)

1 cup sugar
1/2 cup butter
1 egg
1/2 cup warm coffee
1 1/2 cups flour
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
2 cups raw apple - cut fine

Mix all the above, in order.

Grease and flour 8" by 9" pan. Pour in pan and add topping.

Topping:
1/2 cup brown sugar
1/2 tsp cinnamon
1/2 cup chopped nuts

Mix and spread on top of cake batter. Bake 40-45 minutes at 350 degrees.

ROAST GOOSE WITH APPLE STUFFING

1 goose (8 to 10 pounds)
6 cups soft bread crumbs (about 9 slices bread)
1/4 cup butter or margarine -- melted
1 1/2 teaspoons chopped fresh sage OR 1/2 teaspoon dried sage leaves
3/4 teaspoon chopped fresh thyme OR 1/4 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
3 medium tart cooking apples -- chopped (3 cups)
2 medium stalks celery (with leaves) -- chopped (1 cup)
1 medium onion -- chopped (1/2 cup)
1/4 cup all-purpose flour -- if desired
2 cups water OR 2 cups chicken broth -- if desired

Heat oven to 350 F. Trim excess fat from goose. Toss remaining ingredients
except flour and water. Fill wishbone area of goose with stuffing first. (Do not pack; the stuffing will expand while cooking.) Fasten opening with skewers, and lace with string. Pierce skin all over with fork. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly with stuffing.

Place goose, breast side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.

Roast uncovered 3 to 3 1/2 hours, removing excess fat from pan occasionally, until thermometer reads 180 F and juice of goose is no longer pink when center of thigh is cut. Place tent of aluminum foil loosely over goose during last hour to prevent excessive browning. Place goose on heated platter. Let stand 15 minutes for easier carving.

Make gravy from drippings if desired. Skim fat from drippings. Pour 1/4 cup drippings into 2-quart saucepan; stir in flour. Gradually stir in water or broth; heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to medium. Cook, stirring constantly, until thickened. Serve goose with apple stuffing and gravy. Yield: 8 servings.

SAVORY POT ROAST AND VEGGIES

2 tbsp. vegetable oil
3 lb. boneless beef bottom round OR rump roast
1 can (14 oz.) Swanson(r) Seasoned Beef Broth with Onion
3/4 cup V8(r) 100% Vegetable Juice *
2 cups fresh or frozen baby carrots
3 medium potatoes, quartered
3 stalks celery, cut into 1" pieces
2 tbsp. all-purpose flour
1/4 cup water

HEAT oil in saucepot. Add roast and cook until browned on all sides. Pour off fat.

ADD broth and vegetable juice. Heat to a boil. Cover and cook over low heat 1 hr. 45 min.

ADD vegetables. Cover and cook 30 min. or until vegetables are tender. Remove roast and vegetables and keep warm.

MIX flour and water. Add to saucepot. Cook and stir until mixture boils and thickens. Serve with roast and vegetables. Serves 6.

*Also delicious with Calcium Enriched V8(r) or 100% Vitamins A, C & E Healthy Request(r) V8(r).





SHAKER HERB SOUP

4 Tbsp (60 ml) butter
1 cup (250 ml) finely chopped celery
1/4 cup (60 ml) finely chopped fresh chives
1/4 cup (60 ml) finely chopped fresh sorrel
1/4 cup (60 ml) chopped fresh chervil or 4 tsp (20 ml) dried
1 Tbsp (15 ml) chopped fresh tarragon or 1 tsp (5 ml) dried
Freshly ground pepper to taste
4 cups (1 L) chicken or vegetable stock
Freshly ground nutmeg
Grated cheddar cheese for garnish

Heat the butter in a large saucepan over moderate heat and sauté the celery and chives until tender but not brown, about 5 minutes. Add the remaining herbs and pepper and cook for 2 minutes. Add the stock and bring to a boil. Reduce the heat and simmer partially covered for 20 minutes. Ladle the soup into individual bowls and sprinkle each with a grating of nutmeg. Serve accompanied by grated cheese. Serves 4 to 6.

SHERRIED SWEET POTATOES WITH PECANS
A Southern style side dish that's always delicious.
Serves 6

6 sweet potatoes
1/2 cup honey
1 cup orange juice
1 tablespoon grated orange peel
1/3 cup sherry
1 cup pecans, coarsely chopped
2 tablespoons margarine, or butter

Boil the sweet potatoes in salted water until they are tender. Peel and cut in thick slices. Preheat oven to 350 degrees F. In a bowl, combine the honey, orange juice, orange rind and sherry.

Place a layer of sweet potatoes in a baking dish, cover it with some of the honey mixture and sprinkle generously with pecans. Repeat layers of potatoes, liquid and pecans until the casserole is filled.

Pour the remaining juice over the top, sprinkle with nuts and dot with butter. Cover and bake for 30 minutes, or until the juice has been absorbed by the potatoes and the top is browned.



SHREDDED POTATO CASSEROLE
MAKES: 10 servings

8 medium (6 to 8 ounces each) potatoes, washed
2 cups shredded Cheddar cheese
1/2 cup minced onion
Salt and pepper to taste
Cooking spray
1 1/2 to 2 cups half-and-half

Place potatoes, with skins on, in a large stockpot; fill pot with water to cover potatoes. Bring to boiling, reduce heat to medium and cook about 15 minutes, or until potatoes are just barely tender (not soft).

Drain and let potatoes sit with the cover on the pot while mixing the other ingredients.

Preheat oven to 350 degrees.

In a large mixing bowl, combine cheese, onion, salt and pepper. Shred potatoes into bowl and stir gently to combine.

Spray a large casserole dish with cooking spray; transfer potato mixture to dish. Pour half-and-half over mixture to cover, but do not saturate potatoes with cream; bake for 30 to 45 minutes, or until golden-brown and gently crisp on top.

SPANAKOPITA
(Greek comfort food)

2 Tbsp extra-virgin olive oil
2 large onions, finely chopped
1 1/2 tsp salt, divided
3 boxes (10 oz each) frozen chopped spinach
3 cups large curd cottage cheese
8 oz feta cheese
1 large egg, beaten
2 Tbsp chopped fresh dill
2 Tbsp fresh lemon juice
freshly ground pepper

16 sheets (12 x 7) phyllo dough
1/2 cup unsalted butter, melted

Grease a 9 x 13 inch baking dish. Set aside. Heat the oil in a large nonstick skillet over medium heat; add onions and cook until translucent, 5 minutes. Fill a large saucepan with 1 inch of water and 1/2 tsp salt. Add spinach and cook, covered, until wilted and hot, about 10 minutes. Drain spinach and squeeze dry. In a large bowl mix together the onions, spinach, cottage cheese, Feta cheese, egg, dill, lemon juice, remaining salt and pepper to taste.

Place 1 phyllo sheet in prepared baking dish (keep remaining phyllo covered with plastic wrap and a clean kitchen towel). Lightly brush phyllo sheet with melted butter. Repeat with 7 more phyllo sheets. Spread the spinach mixture over phyllo. Place 1 phyllo sheet over top and brush with butter. Repeat with remaining phyllo sheets. Roll and overhang from the sides of the pie to form a border all the way around. With a sharp knife, cut the pie into squares or diamonds, making sure not to cut through the bottom. Refrigerate for 30 minutes. Meanwhile, heat oven to 375 deg. F.

Remove from fridge and bake until crisp and golden, about 45 minutes. Let stand 15 minutes before cutting through the bottom. Makes 8 to 10 servings.

SPICED ACORN SQUASH

1/2 cup (125 ml) melted butter
1/2 cup (125 ml) dark brown sugar
1/2 cup (125 ml) maple syrup
1 tsp (5 ml) cinnamon
1/2 tsp (2 ml) freshly grated nutmeg
1/4 tsp (1 ml) ground cloves
3 - 4 acorn squash, cut in half, seeds and fiber removed
6 - 8 1-inch (3 cm) pieces of bacon
Salt and freshly ground pepper to taste

Combine the melted butter, brown sugar, maple syrup, cinnamon, nutmeg, and cloves in a bowl and stir to combine thoroughly. Arrange the squash halves in a baking pan and divide the butter mixture between them. Top each with a piece of bacon and season with salt and pepper. Add about 1 inch (3 cm) of water to the baking pan and bake in a preheated 350F (180C) oven until the squash is tender, about 30 minutes. Serves 6 to 8.
Bon appetit from the Chef at World Wide Recipes

SPICY OLIVES
(2 liters of olives)

1/4 cup red wine vinegar
1/2 cup vegetable oil
3 pounds whole olives in brine, as many types as possible: Kalamata, green or
purple globe, Nicoise, and tiny green cracked olives
8 dried red hot peppers (chilies japoneses de arbol)
8 garlic cloves, peeled
4 intact, small bay leaves

Drain the olives of their brine and rinse them in a colander until the water runs clear. Place 1/4 of the olives in a tall, 2-liter glass jar. Add 2 chilies, 2 cloves of garlic and a bay leaf, slipping them toward the sides of the jar to display them decoratively, if desired. Repeat until all of the ingredients are in the jar. Add the oil and the vinegar. Seal the jar lid tightly and shake the jar well to emulsify the oil and vinegar. Allow the jar to rest at room temperature for 4 hours. If the lid of the jar has loosened, tighten it. Shake the jar again and let it rest, inverted, for 4 more hours. Repeat this process for a 24 to 36 hour period, until the desired piquancy is achieved. Refrigerate. Will keep refrigerated for up to 2 months.

SPINACH ROLLS

1 box frozen spinach, thawed and drained
1 small jar mayonnaise
1 small container sour cream
2 pkgs. Lipton vegetable soup mix
Flour tortillas

Mix all ingredients together, and chill for several hours. Spread on flour tortillas roll and slice.

SPLIT PEA SOUP
Serves 6

2 1/2 quarts water
1 pound split peas
4 pounds ham bones or smoked shanks
2 carrots, sliced
2 stalks celery, chopped
1 onion, chopped
1/2 teaspoon garlic, minced
1/4 teaspoon marjoram
2 dashes bottled hot pepper sauce
3 sprigs parsley
1 to 2 chicken bouillon cubes

Combine all ingredients (except the bouillon cubes) in a heavy stock pot and bring to a boil for 10 minutes. Reduce heat to a simmer and continue to cook for 4 hours or until the soup has thickened and the meat on the bones is "melt in your mouth tender" and falling off the bone. If the soup needs a little salt, dissolve a bouillon cube into it and taste again.

Remove the bones and any loose meat from the soup and allow to cool until they are easy to handle. Pick through the bones and meat and put the cleaned meat back into the soup.
STEAMED SWEET POTATOES
WITH YOGURT HERB SAUCE
Serves 4

1 1/2 pounds sweet potatoes, yam-type, peeled, sliced 1/4-inch thick
2 tablespoons margarine
1 cup chopped onions
1 garlic clove, crushed
3/4 teaspoon dill, crushed
3/4 teaspoon paprika
1/4 teaspoon salt
1 dash black pepper
1/2 cup plain nonfat yogurt
1 tablespoon fresh lemon juice
Dried parsley, for garnish

Steam sweet potatoes just until tender, about 6 to 10 minutes. To prepare sauce, melt margarine in small saucepan. Add onion, garlic, dill, paprika, salt and pepper.

Cook until onion is tender. Remove from heat. Stir in yogurt and lemon juice. Cook over low heat until heated through, about 1 minute. Pour sauce over potatoes and stir to coat. Sprinkle with parsley. Serve immediately.

STRAWBERRY SWIRL CHEESECAKE
(Yield: 8 servings)

2 tablespoons sugar
4 teaspoons cornstarch
1 10-ounce package frozen strawberries, thawed
2 8-ounce packages cream cheese, softened
2 16-ounce containers cottage cheese
3 eggs
2/3 cup sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans
1 pint fresh strawberries, halved

In a medium saucepan, combine sugar and cornstarch. Reserve 3 tablespoons strawberry juice. Place remaining juice and strawberries in blender; purée. Stir into cornstarch mixture. Bring to boil, stirring constantly; boil for 1 minute. Cool, then refrigerate for 1 hour.

Preheat oven to 500°F. Spray a 9-inch spring-form pan with non-stick vegetable spray. Wrap the outside of the pan with aluminum foil to prevent leaks.

In a large mixing bowl, beat cream cheese and cottage cheese until smooth. Add eggs, sugar, reserved strawberry juice, and vanilla; beat until well blended. Pour into prepared spring-form pan; place on a baking sheet. Spoon strawberry mixture in lines on top of the cheese mixture. With a knife, swirl the purée.

Bake for 10 minutes; reduce oven temperature to 250°F. Bake for 50 minutes longer or until the center is just set. Cool in pan on a wire rack; refrigerate at least 3 hours. Remove foil and side of pan. Pat nuts onto the side of the cheesecake; arrange strawberries around the outer edge of the cheesecake.

TURKEY IN ORANGE SAUCE
6 Servings

2 tablespoons CRISCO shortening
1 can (6 ounces) frozen orange juice concentrate, thawed
1/2 cup water
1 tablespoon lemon juice
2 tablespoons brown sugar
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground thyme
1/8 teaspoon poultry seasoning
1-1/2 teaspoons cornstarch
1 tablespoon cold water
1-1/2 pounds roast turkey white meat, thinly sliced

Melt Crisco in a large heavy skillet over medium heat. Add orange juice concentrate, 1/2 cup water, and lemon juice; stir until blended. Combine brown sugar, salt, ginger, thyme, and poultry seasoning; mix with ingredients in skillet. Bring to boiling, stirring constantly. Cover and simmer for 15 minutes, stirring occasionally.

Blend cornstarch and 1 tablespoon cold water; stir into orange sauce. Cook, stirring constantly, until sauce comes to boiling. Cook and stir for 2 minutes.

Add sliced turkey and heat thoroughly. Garnish with parsley, if desired.
Recipe From Crisco.com

WINDMILL COOKIES

2 cups margarine
2 cups sugar
4 cups sifted flour
4 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves
1/2 tsp baking soda
1/4 tsp salt
1/2 cup sour cream
1/2 cup sliced almonds

Cream butter and sugar. Sift flour with cinnamon, nutmeg, cloves, baking
soda and salt; add alternately with sour cream to creamed mixture. Stir in
almonds and knead well. Shape dough into a bars about 2 by 2 in., wrap in
waxed paper and refrigerate overnight. Preheat oven to 400 degrees. Slice
chilled loaf and bake slices on greased cookie sheet until brown. Makes 5
dozen.

YELLOW POTATOES AND ZUCCHINI
MAKES: 2 servings

1/2 pound yellow potatoes, sliced (2 cups)
3/4 pound zucchini, sliced (3 cups)
2 teaspoons olive oil
Salt and pepper

Wash unpeeled potatoes and zucchini. Half-fill base of a steamer with water and bring to a boil.

Place potatoes in the steamer basket in one layer. Place slices of zucchini on top. Cover with a lid and steam over boiling water for 10 minutes. Remove the potatoes and zucchini to a bowl and toss with olive oil. Add salt and pepper to taste.

ZUCCHINI AND ANGEL HAIR PASTA

2 Medium Zucchini (sliced 1/4" thick)
12 oz Pkg. Angel Hair Pasta
Olive Oil
Salt + Pepper (to taste)
5 - 6 Fresh Cloves Garlic (peeled)
Fresh Parmesan Cheese (grated finely)

In large skillet on medium high heat pour olive oil and cover bottom of pan 1/8" - 1/4" deep. Place zucchini and cloves of garlic. Salt and pepper zucchini to taste. Lightly brown zucchini and garlic turn and sauté on both sides. While cooking zucchini, in large pot bring water to a rolling boil, add 1/2 tsp. salt. Place pasta in water; let water come to a rolling boil. When zucchini and garlic have become golden brown, remove from fry pan, and place on a platter. Pour oil from fry pan into the pot of boiling water and pasta. Place fry pan back on stove. Check pasta for tenderness. The spaghetti should be just a little firm to the teeth. With pasta server or tongs remove spaghetti from the water, and place in the heated fry pan. Trying to remove as much water as possible but leaving the pasta moist. Sauté pasta in fry pan for 1 - 2 minutes on medium high heat, just to deglaze the pan. Add zucchini and garlic to angel hair pasta and sauté just a few seconds, to mix all ingredients. Place spaghetti on individual serving plates and top generously with freshly grated Parmesan cheese.





 

 

 

 

 

 

SHALOM FROM SPIKE & JAMIE



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