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

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Recipes from Spike & Jamie

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Contents Disk 362

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).



9-inch unbaked pie crust

1 cup light corn syrup
1 cup firmly packed dark brown sugar
3 eggs, slightly beaten
1/3 cup butter, melted
1/3 teaspoon salt
1 teaspoon vanilla
1 heaping cup pecan halves

Heat oven to 350 degrees. In a large bowl, combine corn syrup, sugar, eggs, butter, salt and vanilla; mix well. Pour filling into unbaked pie crust; sprinkle with pecan halves.

Bake at 350 degrees for 45 to 50 minutes or until center is set. (Toothpick inserted in center will come out clean when pie is done.) Cool. If crust or pie appears to be getting too brown, cover with foil for the remaining baking time.
You can top it with a bit of whipped cream, but even plain, nothing tops this.
Serves 8 to 10.


Now we'll take a look at some of the liquid forms of sugar found in
most kitchens, and there is no more appropriate place to begin than
with the original sweetener - honey.

Cave paintings near Valencia, Spain depict humans gathering wild honey
over 10,000 years ago, and there is written evidence of the
cultivation of honey in India and Egypt as long as 4,000 years ago.
For thousands of years it was humankind's only source of (relatively)
pure sugar, and the domestication of the honey bee and cultivation of
honey has been well established all over the Old World for many
centuries. Native North Americans did not taste honey until the
arrival of the European honey bee (Apis mellifera) in about 1625. New
World bees live exclusively in tropical zones and collect liquid not
only from flowers (like their well-mannered European cousins) but from
fruits, resins, carrion, and even animal droppings, which must
certainly result in some interesting tasting honeys.

The production of honey by honey bees is a complicated process which
is not fully understood by scientists. Simply stated, the bees drink
the nectar from flowering plants and store it in an organ they (the
scientists, not the bees) call a honey sac. The nectar is acted upon
by enzymes in the honey sac until the sugar level is 50 to 60 percent,
and then the bees deposit the concentrated nectar in the hexagonal wax
cells we (us, not the scientists) call honeycomb.

Don't go raiding the hive yet though because it still isn't honey.
The nectar is further concentrated through evaporation in a process
called "ripening" which takes about three weeks, depending on the
surrounding temperature and humidity. This process is assisted by the
beating of the bees' wings which agitates the air and hastens
evaporation. Once the water content is reduced to about 17 percent,
it's honey.

Commercially produced honey is usually centrifuged to separate the
honey from the wax comb, and then heated to about 155F (68C) to
destroy yeasts and bacteria, and then strained to remove impurities.
Honey is frequently sold in the comb or with small bits of wax mixed
in with the honey, and the wax is entirely edible.

The chemistry of honey is almost as complicated as its production, and
I think I've already done all the complicated stuff I care to do in one day.

The actual chemical composition of honey varies because the chemistry
of the nectar it is made from varies. Most of the nectar that honey
bees process into honey is between 10 and 80 percent sugar, but the
combination of sugars is unique to each species of plant. (We're
going to talk about the different types of saccharides in a few days,
I promise, but for the time being make a note that some flower nectars
are mostly sucrose, some are mostly fructose, some have a healthy
portion of glucose thrown in, and some don't.) This variability among
nectars is what gives different honeys their unique flavors. The most
common types of honey available in the USA are made from the nectar of
clover, orange blossoms, linden trees, sunflowers, dandelions, and
thistles. Many other types of honeys are available commercially,
including eucalyptus, sage, thyme, tupelo, and buckwheat, and each has
its own characteristic flavor. Some nectars are poisonous to humans
and not to bees, and therefore the resulting honey is toxic. Unless
you were raised in the woods by a family of friendly squirrels and are
foraging for wild honey, this needn't be of concern to you.

So, who cares about the different saccharides found in honey anyway?
I have to confess that I really don't care much either, but it does
have to do with cooking with honey, so let's talk about it a little.
After the bees have worked their magic on the nectar they have
collected, the resulting honey is about 38 percent fructose, 31
percent glucose, and about 10 percent other sugars. The balance is
mostly water with trace amounts of acids and minerals.

What is important to the cook is that some sugars are sweeter than
others, and that some are more fond of water than others. Because
fructose is sweeter than sucrose (white sugar), one measure of honey
is considered the equivalent of one and a quarter measures of sugar,
but honey also contains water so the amount of liquid added to a
recipe must be reduced a little when substituting honey for sugar.

Substituting honey for sugar in baked goods not only gives them a
distinctive flavor, but also improves their keeping qualities. This
is because different sugars are more attracted to water than other
sugars. As they say in the Land of People Who Like To Use Big Words,
fructose is more hygroscopic than sucrose, so honey will keep breads,
cakes, and cookies more moist than plain sugar will by holding on to
the water they contain, and even swiping a few unsuspecting water
molecules from the air on humid days if the opportunity arises.

Well, I think that's about all we need to know about honey for now,
don't you? Tomorrow we'll begin an action-packed, suspense-filled
look at other liquid sugars, so please stay tuned.


Before we move on to other liquid forms of sugar, let me squeeze in a
few more words about honey. In spite of the claims of some "natural"
food enthusiasts, there is little to recommend honey as a food
substance other than its high concentration of sugars. It is virtually
devoid of vitamins - in fact, the body uses more vitamin B, niacin, and
thiamine to metabolize the sugars than the honey provides, so its
vitamin benefit is actually negative.

Honey has long been esteemed for its antibacterial properties and has
formed the basis of medicines, dressings for wounds, and folk remedies
for thousands of years. Modern science now knows that honey contains
trace amounts of hydrogen peroxide, and this is believed the be the
component responsible for the alleged curative powers of honey.

Finally, children under the age of one year should never be given
honey. It contains bacteria in small quantities that are harmless to
bees and healthy humans, but the immune systems of infants are no
match for them and even a small amount of honey can result in illness
and even death. Please take note.

The next stop on the Sugarland Express is molasses. We have already
seen that it is the byproduct of the sugar refining process, but did
you know that the word itself comes from the Latin "mellaceus" meaning
honey-like? Well, now you know.

The first time the juice of sugarcane is clarified, reduced,
crystallized, and then centrifuged, the result is white sugar and
"first" molasses (marketed as "light" molasses). The process is
repeated and the result is more white sugar and "second" molasses (AKA
"dark" molasses). Repeat the process once again and you get yet more
white sugar and "third" or "final" molasses. Due to the increasing
temperatures used in each of the processes, the molasses becomes
darker and more strongly flavored due to caramelization with each
refining. The third molasses, also known as blackstrap molasses, has
such a harsh flavor that, unless it is diluted with corn syrup, it is
generally considered unfit for human consumption. Most blackstrap
molasses is used in cattle feed and the production of rum and
industrial alcohol. "Sulphured" molasses uses sulfur in the
processing to extract more juice from under-ripe sugarcane and lends a
detectable and disagreeable sulfur odor (unless you actually like the
taste of burnt matches) to the final product - most people prefer to
seek out the unsulfured product for this reason.

At the risk of alienating even more adherents to the macrobiotic
school of food superstition, molasses does not provide any
scientifically demonstrable health benefits. It is true that it
contains large amounts of minerals and B vitamins, but unless one were
to down blackstrap molasses by the glassful, these amounts are so
small as to be negligible from a nutrition standpoint. Like all the
sugars discussed in this little series of essays, we eat molasses
because our bodies require glucose to fuel the furnaces burning in
every cell of our bodies, and because it tastes good and we like it.
With two such excellent reasons, I don't know why people keep trying
to dream up imagined health and spiritual benefits for its consumption,
but they do.

8 servings

1 ea. pie crust, single crust
3/4 cup sugar
1/4 cup corn starch
3 ea. eggs
1/2 cup butter or margarine, melted
1/2 cup corn syrup, light or dark
1/4 tsp. almond extract
2 cups apples, peeled and chopped
1 cup almonds, toasted and sliced
1 ea. apple, peeled & sliced thin
2 tbsp. almonds, toasted and sliced

Prepare piecrust for filled one-crust pie using 9-inch pan. Flute edge. Heat oven to 375F. Reserve 2 T sugar. In medium bowl, combine the remaining sugar and cornstarch. Add eggs, beating well to combine.

Stir in butter, corn syrup and almond extract. Mix in apples and almonds. Pour into pie crust-lined pan. If desired, garnish with apple slices overlapped in a circle around edge of pie.

Sprinkle center with almonds. Sprinkle reserved sugar over top.

Bake at 375 F for 50 minutes or until center of pie is set. Cool completely on wire rack. Store in refrigerator.


1 cup apricot nectar
1 cup apricot preserves
2 tbsp. minced peeled fresh ginger
1 tbsp. honey

Herb Butter
3/4 cup unsalted butter; room temperature (1-1/2 sticks)
3 tbsp. chopped fresh thyme or 1 tablespoon; dried
3 tbsp. chopped fresh sage or 1 tablespoon; dried rubbed sage
1 1/2 tsp. salt
1 tsp. ground black pepper

Onion and Shallot mixture
2 tbsp. unsalted butter; (1/4 stick)
3 lg. onions; (about 2 pounds), thinly sliced
6 oz shallots; (about 6 large), thinly sliced
1 turkey (21- to 22-pound)
1 can low-salt chicken broth; (14 -1/2-ounce) or more
1 tsp. chopped fresh thyme or 1/2 teaspoon; dried
1/2 tsp. chopped fresh sage or 1/4 teaspoon; dried
1 can low-salt chicken broth; (14 -1/2-ounce)

For the Glaze:
Combine all ingredients in a heavy small saucepan and bring to a boil. Reduce heat to medium-low and simmer until thickened and reduced to 1-1/4 cups, about 15-20 minutes.

For Herb Butter:
Blend all ingredients in small bowl. Set aside.

For Onion Mixture:
Melt butter in heavy large skillet over medium heat. Add onions and shallots and sauté until very soft and light brown, about 20 minutes.

Note: Glaze, herb butter and onion mixture can be prepared 1 day ahead. Cover separately and chill. Bring herb butter to room temperature before continuing.

For Turkey:
Position rack in lowest third of oven and preheat the oven to 400 F. Pat the turkey dry with paper towels. Season turkey cavity with salt and pepper.

Place turkey on rack set in large roasting pan. Slide hand under the skin of the turkey breast to loosen. Spread half of herb butter over breasts under the skin.

If stuffing turkey, spoon your stuffing into the main cavity. Place remaining herb butter in small saucepan. Stir over low heat until melted. Brush butter over outside of turkey. Tie legs together loosely to hold shape of turkey.

Roast turkey 30 minutes. Reduce oven temperature to 325 F. Roast turkey 1 hour 30 minutes, basting occasionally with pan drippings.

Tent turkey with heavy-duty foil; roast 45 minutes longer. Add onion mixture, 1 can broth, thyme and sage to the roasting pan. Roast 15 minutes.

Bring the glaze to a simmer. Remove foil. Brush a 1/2 cup of the glaze over the turkey. Continue to roast turkey uncovered, until a meat thermometer inserted into thickest part of thigh registers 170 F., or until juices run clear when thickest part of thigh is pierced with skewer.

Brush occasionally with glaze and add more broth to pan if liquid evaporates.

About 40 minutes longer for an un-stuffed turkey or about 1 hour 10 minutes longer for stuffed turkey. Place turkey on platter, tent with foil. Let stand 30 minutes to rest. Reserve mixture in pan for gravy.

For Gravy: Pour contents of roasting pan into strainer set over large bowl. Spoon fat from pan juices in bowl. Transfer onion mixture in strainer to blender.

Add 1 cup pan juices to blender and purée until smooth, adding more pan juices and chicken broth if necessary to thin sauce to desired consistency.

Transfer the sauce to heavy large saucepan and bring to boil. Cook until color deepens, skimming off any foam, about 5 minutes. Season with salt and pepper.
Serve turkey with gravy. Serves 16.


1/2 teaspoon salt
2 tablespoons Dijon mustard
1/8 teaspoon freshly ground pepper
1/3 cup wine vinegar
1/2 cup salad oil
2 teaspoons lemon juice
2 tablespoons chopped scallions
1/4 cup chopped parsley
1 pound asparagus -- steamed
2 ripe tomatoes -- cut in wedges
3 bananas
Salad greens (Bibb or Iceberg)

In glass baking dish, combine salt, mustard and pepper. Stir in the vinegar, oil, lemon juice, scallions and parsley. Mix thoroughly. Add steamed asparagus and tomato wedges. Cover and refrigerate for several hours or overnight. Just before serving, peel bananas and cut into diagonal slices. Arrange asparagus, tomatoes and bananas on lettuce leaves on serving platter. Yield: 4 servings.


3 pounds of yams***
4 cups of granny smith apples, thinly sliced
4 tbsp. brown sugar (or no sugar at all)
Salt and pepper

Parboil the whole yams for about 20 minutes with skin on. Remove and cool until you can handle them easily. Peel and slice them about 1/4 inch thick. Preheat your oven to 350 degrees.

Butter a two-quart baking dish and layer half the sliced yams on the bottom, top with half the apples.

Dot with 2 tbsp. of butter and 2 tbsp. of brown sugar. Sprinkle with seasonings and repeat.

Bake covered for about 25 minutes, remove cover and bake for an additional 20 minutes, until yams and apples are tender and glazed.

***Unless you live in Africa, you won't have yams for this recipe. Here in the US
we have sweet potatoes, golden colored and reddish colored. They are a little
different from each other, but not much. Most people think that the golden ones
are sweet potatoes and the reddish ones are yams. Sorry. Not so. I recently read that people in Louisiana always call them yams. The fact is that even if you called them horseshoes, they would still be lovely and nutritious.


1 lb. pork, ground at least 3 times to be very fine
1 T. fresh ginger root, grated fine
6 scallions (green onions), chopped fine
2 tsp. soy sauce

wonton wrappers, purchased
wonton soup broth, purchased

Mix ingredients together. Lay a wonton wrapper down in front of you. Put a tsp. of the filling into it and dampen the edges with cold water, using your fingertip. Fold over into a half-moon and press together firmly. Dampen the 2 points with cold water and bring them together; press firmly. Fold the other way into the traditional shape. Set on a platter sprinkled with rice flour while you finish the rest. Using package directions, make wonton soup broth. When at a good simmer after having boiled, drop in wontons and cook until they float.

Serve garnished with additional chopped scallions for garnish.


1 cup packed brown sugar
1/2 cup butter or margarine -- softened
1/2 cup shortening
1 tablespoon grated gingerroot OR 1 teaspoon ground ginger
2 eggs
1 cup mashed very ripe bananas (2 medium)
1/4 cup milk
3 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
Powdered sugar, if desired

Heat oven to 375 F. Beat brown sugar, butter, shortening, gingerroot and
eggs in large bowl with electric mixer on medium speed, or mix with spoon.
Stir in bananas and milk. Stir in flour, baking powder and salt.

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased
cookie sheet. Bake 9 to 11 minutes or until almost no indentation remains
when touched in center. Remove from cookie sheet to wire rack. Sprinkle
with powdered sugar while warm. Yield: 42 cookies (1 per serving).


This sounds like a lot of work, but really isn't that involved and the results are well worth any extra effort. This cake is from the 1950's era. My Grandmother devised this cake because I dislike citron. This is an extremely beautiful cake which slices nicely and the red cherries and golden raisins give it a festive air for the holidays. Coating the pecan halves with flour keeps them from discoloring or getting mushy. The batter will have a slight pinkish color before baking but is more a golden color when finished.

4 cups candied cherries
2 cups golden raisins
2 cups bourbon whiskey
2 cups real butter
2 cups granulated sugar
2 cups light brown sugar
8 eggs, separated
5 cups sifted flour
4 cups large pecan halves
1 1/2 teaspoons baking powder
1 teaspoon salt

Combine the cherries, raisins and whiskey. Cover tightly and place in the
refrigerator overnight. Next day, drain the fruit, reserving the liquid. Beat the butter and both sugars in a large bowl and then add the egg yolks - 1 at a time - mixing each in before adding the next.

In a separate bowl, combine the pecans with 1/2 cup of the flour and mix to
coat them. Gently work the remaining flour and the salt into the sugar/egg mix. Gradually work in the bourbon liquid. Do not beat, just fold. Stiffly beat the egg whites and gently, barely fold them in. Gently fold in the fruit ( do not mash the cherries ) and the flour/pecan mix. Bake in a large tube pan that has been rubbed with shortening and floured. Place a sheet of foil under the pan. Bake 1 1/2 to 2 hours in a preheated 300 degree oven, on the middle rack.

This cake rises about 1 inch, so do not over fill the pan. (if there is extra batter, put in a separate loaf pan) Cool in the pan. Store cooled cake in a tightly sealed container or wrapped in plastic wrap, then foil to seal tightly.

This cake gets even better as it sits. Keeps for about 2 weeks if the container is kept in a refrigerator. May be wrapped in cheesecloth that has been soaked in a bit more bourbon. Also, may be prepared in numerous small disposable foil loaf pans and the little loaves wrapped in holiday plastic wrap and decorated with ribbon, to give as gifts. (everyone I have given one raves about it) When using the little foil pans, place them all on a cookie sheet for the baking.
This is a golden, blonde color cake with a lighter consistency than the heavy citron laden traditional cakes. And if you really hate fruit, you could probably leave out the cherries and raisins, double up on the pecans and just use the bourbon straight.

(Note: do NOT use whiskey flavoring and water. If you don't like bourbon,
rum might work. If you don't like any liquor, don't make this cake.. )


3 large eggs, separate the yolks and whites
1 tsp. pure vanilla extract
1/2 cup sugar
Pinch of salt
3/4 cup cake flour

1/2 cup sugar
1/4 cup all-purpose flour
1-1/2 cups milk
6 large egg yolks
2 tsp. pure vanilla extract
Pinch of salt

1/2 cup sugar
3 tbsp. light corn syrup
2 tbsp. water
4 ounces semisweet chocolate chips

Preheat your oven to 350 degrees and grease a 9 inch round cake pan. Line the pan with waxed paper.

Beat the 3 yolks and vanilla until just blended. Add half the sugar and beat until the mixture is thick and pale.

Using dry beaters, beat the 3 egg whites and salt until soft peaks form. Add remaining sugar and beat until stiff peaks form.

Fold yolk mixture into whites and fold gently using a rubber spatula. Sift flour over the mixture and fold in gently until just mixed. Pour into pan.

Bake about 25 minutes until center of cake springs back when pressed.

Loosen cake around sides with a knife and invert to a wire cooling rack, leaving waxed paper on cake. Turn right side up and cool thoroughly.

To prepare the filling, mix together in a saucepan the sugar and flour. Gradually whisk in the milk, then egg yolks, vanilla and salt.

Bring to a medium boil for a minute, stirring. Strain into a bowl and place a piece of plastic film onto the filling.


Once the cake is cool, cut it in half horizontally. Remove the wax paper carefully. Place the bottom on a serving dish and top with the filling. Top with remaining cake layer.

To make the glaze: In a saucepan combine the sugar, corn syrup and water and bring to a boil until sugar has dissolved. Remove from heat and add the chocolate.

Allow to sit for one minute, then whisk until smooth. Carefully pour the glaze over the cake allowing it to drip down the sides. Let stand until glaze is firm. This must be refrigerated.
Yield: Makes 1 pie; serves 8
1 prepared 9-inch pie shell, baked

Cherry Topping Ingredients:

1-3/4 cups thawed frozen pitted tart cherries (1/2 or a 1-pound bag)
1/2 cup sugar
1 tablespoon cornstarch
1/2 teaspoon almond extract

Chocolate Filling Ingredients:

6 ounces soft fat-free cream cheese
1/2 cup semisweet chocolate chips
3 tablespoons fat-free milk

For the topping, combine the cherries, sugar, 1/4 cup water, and the cornstarch in a medium saucepan. Stir well to dissolve the cornstarch. Cook over medium heat, stirring often, until the sauce is thickened and clear. Add the almond extract and stir to blend. Refrigerate the sauce to chill and firm.

For the filling, combine the cream cheese and chocolate chips in a small pan or in the top of a double boiler. Cook over very low heat, stirring constantly, until the chips are melted; add the milk and stir until the mixture is smooth.

Pour the chocolate filling into the baked pie crust. Let cool at least 10 minutes, or until the pudding sets. Gently spread the cooled cherry topping over the chocolate layer. Chill the pie at least 2 hours before serving. At serving time, cut into 8 equal pieces.


1 large granny smith apple
1/4 cup golden raisins
1/4 cup raisins
1/4 cup dried currants
1 tablespoon fresh lemon juice
2 tablespoons brandy -- or whiskey
1/3 cup granulated sugar

1 cup unsalted butter -- softened
2 cups all-purpose flour
1 cup confectioner's sugar

Make filling:
Peel and core apple and grate coarse. In a bowl stir together apple and dried fruits and stir in remaining filling ingredients. Filling may be made 1 day ahead and chilled, covered.

Make dough:
Preheat oven to 350 F.

In a food processor blend together dough ingredients until a dough forms, about 1 minute.

Reserve one third dough, chilled, for tops of pies. With floured hands roll rounded teaspoonfuls of remaining dough into 1-inch balls and press each ball evenly onto bottom and up side of each of 24 non-stick mini-muffin tins (1 3/4 by 1 inch). Chill shells 30 minutes.

On a floured surface roll out reserved dough into an 8-inch round (about 3/4 inch thick) and with a 1 1/2-inch round cutter cut out 24 rounds, re-rolling scraps as necessary. Fill each shell with about 1 heaping teaspoon filling (fill level with top of tin), and top each pie with a round of dough, pressing edges together to seal. Chill pies 20 minutes.

Bake pies in middle of oven 25 to 30 minutes, or until pale golden, and cool in tins on racks 20 minutes. Turn pies out onto racks and cool completely. Pies may be made 4 days ahead and kept in an airtight container at room temperature.

Notes: The non-stick mini-muffin tins required for this recipe are available at many supermarkets. Makes 24 miniature pies.


(If you want to make enough to be able to share with friends, give away as
gifts, etc., consider doubling the recipe below. A double recipe fills all
3 large plus 1 medium and 1 small steamer plus 2 small stainless steel bowls
or fills 5 large molds plus 1 small steamer. Can cook on two different
days if you have a shortage of cook top area, just cover uncooked portion
well and put into refrigerator for a day or two. It takes me two days of
steaming to do whole double batch but additional puddings are usually worth
it.) To make four, one-quart puddings--

1 1/2 cups dried currants
2 cups seedless raisins
2 cups white raisins
1/2 cup finely chopped candied mixed fruit peel
1/2 cup finely chopped candied cherries
1 cup blanched slivered almonds
1 medium-sized tart cooking apple, peeled, cored and coarsely chopped
1 small carrot, scraped and coarsely chopped
2 tablespoons finely grated orange peel
2 teaspoons finely grated lemon peel
1/2 pound finely chopped beef suet
2 cups all-purpose flour
4 cups fresh soft crumbs, pulverized in a blender
1 cup dark-brown sugar
1 teaspoon ground allspice
1 teaspoon salt
6 eggs
1 cup brandy
1/3 cup fresh orange juice
1/2 cup fresh lemon juice
1/2 cup brandy, for flaming (optional)

First day:
In a large, deep bowl, combine the currants, seedless raisins, white raisins, candied fruit peel, cherries, almonds, apple, carrot, orange and lemon peel, and beef suet, tossing them about with a spoon or your hands until well mixed. Stir in the flour, bread crumbs, brown sugar, allspice and salt. In a separate bowl, beat the eggs until frothy. Stir in the 1 cup of brandy, the orange and lemon juice, and pour this mixture over the fruit mixture. Knead vigorously with both hands, then beat with a wooden spoon until all the ingredients are blended. Drape a dampened kitchen towel over the bowl and refrigerate for at least 12 hours.

Second day:
Prepare pudding molds: Lightly grease/butter interiors, including tops, and
sprinkle sugar over, just as you might dust a buttered cake pan with flour if making a regular cake. (This dusting of sugar is necessary to facilitate the flaming of the pudding at the time of serving. Be sure to butter and sugar top of mold as well as base.) Spoon the mixture into the molds, filling them to within 2 inches of their tops, i.e. no more than two-thirds full. If your pudding molds do not have covers, cover each mold with an appropriately sized piece of buttered and sugared aluminum foil. Turn the edges down and press the foil tightly around the sides to secure it. Drape a dampened kitchen towel over each mold and tie it in place around the sides with a long piece of kitchen cord. Bring two opposite corners of the towel up to the top and knot them in the center of the mold; then bring up the remaining two corners and knot them similarly.

The slow, six-to-eight-hour cooking process is necessary so that all the suet melts before the flour particles burst. If the pudding cooks too fast and the flour grains burst before the fat melts, the pudding will be close and hard.

First, the method described in Time-Life's "Cooking of the British Isles"--

Use one-quart English pudding basins or plain molds, filling them to within two inches of their tops. Place the molds in a large pot and pour in enough boiling water to come about one half of the way up their sides. Bring the water to a boil over high heat, cover the pot tightly, reduce the heat to its lowest point (on an electric stove, reduce heat to halfway between low and medium low) and steam the puddings for 8 hours. As the water in the steamer boils away, replenish it with additional boiling water.

Second, the method described in my mid-sixties edition of "The Joy of

Containers should be only 2/3 full. Place molds on a trivet in a heavy kettle over 1 inch of boiling water. Cover kettle closely. Use high heat at first, then, as the steam begins to escape, low heat for rest of cooking.

True steamed puddings need complete circulation of steam, so do not expect
good results if you use a greased double boiler! (Note, however, a double
boiler is okay when you reheat the pudding prior to serving.)

Always before unmolding, take the lid from the mold and allow the pudding to
rest long enough to let excess steam escape, then the pudding will be less
apt to crack in unmolding. But also, be sure to unmold before the puddings
are too cool or they will stick to the molds.

Run a knife around the inside edges of the mold and place an inverted serving plate over it. Grasping the mold and plate firmly together, turn them over. The pudding should slide out easily.

Wrap individual, unmolded puddings in cheesecloth soaked in brandy and
refrigerate until ready to reheat for serving.

To serve, place the wrapped pudding in a double boiler (okay for reheating to serve though not for initial steaming) or steamer over (not in) gently boiling water, i.e. over simmering water. Cover the pot, reduce the heat to low and steam for at least 2 hours; we have done this as much as 4 hours, when dinner and dessert are delayed or difficult to time.

If you would like to set the pudding aflame before you serve it, warm the 1/2 cup of brandy in a small saucepan over low heat, ignite it with a match and pour it flaming over the pudding.

Christmas pudding is traditionally accompanied by hard sauce or brandy butter, see below. (See also recipes in dessert sauce section of "Home Cookin'".)

HARD SAUCE (adapted from "The Joy of Cooking")

1 cup confectioners' sugar

Beat until soft:
5 tablespoons butter

Add the sugar gradually. Beat these ingredients until they are well

1/8 teaspoon salt
1 teaspoon vanilla or 1 tablespoon brandy or rum

Beat in:
(1 egg or 1/4 cup cream) (optional)
When the sauce is very smooth, chill thoroughly.

4 tablespoons unsalted butter, softened
3 tablespoons brandy
1/2 cup superfine (Bar) sugar
1/2 teaspoon vanilla

Combine ingredients in a bowl, and beat with an electric beater until the mixture is smooth and well blended. Refrigerate at least 4 hours, or until firm.


1/2 large yellow onion -- chopped
1 stalk celery with leaves -- chopped
1/2 cup vegetable broth -- or water
2 tablespoons vegetable oil
1 cup ketchup
1/2 cup molasses
2 tablespoons red wine vinegar
1 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
6 pork chops -- cut 1" thick

Sauté onion and celery in oil until soft (about 5 minutes). Stir in broth, ketchup, molasses, vinegar, mustard powder, cayenne pepper, and salt. Bring to a boil. Reduce heat and simmer for 20 minutes, stirring occasionally.
Grill pork chops for 8 to 10 minutes per side or until meat is no longer pink. Brush frequently with marinade while grilling.


A great Thanksgiving twist on an old classic

Chilled Champagne
Chilled Cranberry Juice
Fresh Cranberries

Fill a tall wine glass or champagne fluted glass half full with Champagne. Add a little cranberry juice and drop 3 or 4 cranberries in a s a garnish.

Not just for the holidays!
Serves 6

1 cup cranberries, whole fresh or frozen
1/3 cup tangerine juice
1/2 cup orange marmalade
2 ounces bourbon whiskey

Combine all ingredients in a saucepan and bring to a boil, reduce heat and simmer for 10 minutes. Stir occasionally. Cool to room temperature and chill, or serve immediately over your favorite grilled game bird breast.

This sauce can be made ahead of time and freezes well. Prepare some in the fall when cranberries are inexpensive and at their freshest. Thaw the sauce overnight in the refrigerator.


12 large Eggs, hard-boiled -- cut in half
2 tablespoons Green Onion -- chopped fine
2 tablespoons Dill Pickles -- chopped fine
1 tablespoon Celery -- chopped fine
1/2 cup Miracle Whip(r)
1 teaspoon Catsup
1 1/2 teaspoons Jalapeno Pepper Juice -- from pickled peppers
1/4 teaspoon Garlic Powder
1/4 teaspoon Onion Powder
1/4 tablespoon Sugar
1/8 teaspoon Salt
1/8 teaspoon Black Pepper
Cut hard boiled eggs in half and remove yolks to a medium sized mixing bowl.
Place egg whites on a tray and set aside. Mix remaining ingredients, except
paprika with egg yolks until well mixed and creamy. Spoon yolk mixture into
egg whites, and sprinkle with paprika. Serve.

Beef is the meat of choice in much of the American heartland, and
everybody there loves ribs. If, like me, you prefer the taste of meat
to the taste of thick, sticky, sweet sauce, then you'll like this

2 - 4 cloves garlic, finely chopped
1 small onion, finely chopped
1/4 cup (60 ml) fresh lemon juice
1/4 cup (60 ml) vegetable oil
1/4 cup (60 ml) Dijon-style mustard
Salt and freshly ground pepper to taste
3 - 4 lbs (1.3 - 1.8 Kg) beef short ribs, about
4 inches (10 cm) long

Combine all ingredients except the ribs in a large mixing bowl and stir to combine. Add the ribs and turn them to coat with the marinade. Marinate at room temperature for 2 to 3 hours or refrigerated overnight, turning occasionally. Arrange the ribs fat side up on a rack in a large shallow roasting pan. Discard the remaining marinade. Roast in a preheated 400F (200C) for 20 minutes.
Reduce the heat to 350F (180C) and cook an additional 1 hour and 15 minutes, until the meat is tender and has shrunk revealing the ends of the bones. Serves 4 to 6. Bon appetit from the Chef at World Wide Recipes


1 cup butter -- softened
1 cup packed brown sugar
1 teaspoon vanilla
1 egg white
1 1/4 cups all-purpose flour
1 cup quick-cooking or old-fashioned oats
1 cup oat bran
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon baking powder

Heat oven to 350 degrees F. Beat butter, brown sugar, vanilla and egg white
in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.Makes 36 Cookies


Use any light fish for this dish such as catfish, crappie, bluegill, orange roughy, or what is plentiful in your area.

1 to 1 1/2 pounds fish fillets (6 nice sized) freshly ground black pepper
1 box cornbread stuffing mix
1 can of chicken broth
8 oz. creamy type cheese (cream cheese is fine)
1 small onion, diced butter, oil, or cooking spray

Rub baking dish with butter or oil - or spray with cooking spray to prevent sticking. Dump the stuffing into a bowl and add chicken broth and water per directions. Put half of the mixture into a baking dish. Add the diced onions to this mixture. Next, put the fish fillets into the dish over the stuffing. Season with pepper. Add the rest of the stuffing mix. Slice the cheese and cover the top
of the fish and stuffing. Cover the casserole. Bake in a 350 degree oven for
40 minutes. You may wish to add additional chicken broth to the mixture if you like your stuffing a little thinner.


1 cup diced bacon
1/4 cup chopped green onion
3 tbsp. Butter
12 beaten eggs
1 (3 oz.) can mushrooms, drained
1 recipe cheese sauce
2 tbsp. melted butter
2 cup soft bread crumbs
1/8 tsp. Paprika

In large skillet, cook onion and bacon in butter until tender. Drain excess fat. Add eggs and scramble just until set. Fold in the mushrooms. Make the cheese sauce that follows and fold this into the eggs. Place mixture into a 9"x13" pan. Combine soft bread crumbs and butter and paprika and sprinkle on the eggs. Cover and chill until 30 minutes before serving. Bake, uncovered at 350 degrees for
30 minutes or until bubbly and hot.


2 tbsp. Butter
2 tbsp. Flour
1/2 tsp. Salt
1 cup milk
1 cup cheese, shredded
1/8 tsp. white pepper

Melt butter, stir in flour and salt until smooth. Add milk and cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Add cheese (mild, sharp, American, cheddar) and stir to melt.


Light cream, which has not less than 18 percent or more than 30 percent butterfat.

Whipping cream, which has between 34 and 36 percent butterfat.

Heavy cream, which has between 36 and 38 percent butterfat.

Manufacturer's cream, which contains 38 to 40 percent butterfat and is used by delis and bakeries for items such as cream puffs.


3 tbsp. chopped red onion
2 tbsp. balsamic vinegar
2 tbsp. orange juice
2 tbsp. Italian parsley leaves; chopped
1 tbsp. honey
1 1/2 Dijon-style mustard
1-2 tsp. minced fresh or canned jalepeno chili
1 pint basket strawberries; stemmed and diced
2 tbsp. raisins ( optional ) Salt, to taste

In medium bowl whisk all ingredients except strawberries, raisins and salt. Add berries and raisins; toss. Season with salt.

Joy of Cooking, 1964 edition

I make fruitcake every year. I understand and agree with all the stuff people say about fruitcake. My feelings on that matter include the thought that if I wanted to eat peelings, I'd rummage around in my garbage can. I hate peelings. I hate citron. I hate all that candied stuff. In my opinion, candied fruit is made with fruit that was inferior, and candying it is a way to disguise it.
In this recipe, the fruit is preconditioned, so it does not draw moisture from the cake during or after baking. Begin this process in the evening. Have all ingredients at about 75 degrees F. This makes about 11 lbs of fruitcake.

1 1/2 cups apricot nectar
2 1/2 cups seedless golden raisins (I just use a whole box)
2 1/2 cups seedless dark raisins (ditto)
1 cup pitted, chopped dates
1 cup diced dried pineapple (candied is okay in this instance, but dried is best)
1 cup craisins (dried cranberries)
1 cup diced dried apricots
1 cup diced dried plums (prunes)
(modified original recipe which calls for candied cherries and candied apricots)

If you like, you can further modify this recipe to use other kinds of dried fruits.
Guava is nice; mango is nice, dried apple is nice provided it does not include core or seeds, dried peach is nice - all that stuff is good. If I were going to use
those kinds of fruits, I would reduce the amount of raisins so that the same whole amount of fruit will be used. There is a total of 10 cups of fruit in the recipe. You can divide that any way you like, just so you have 10 cups.

Place the above ingredients in a heavy pot. Cook for about 5 minutes, stirring
constantly. Remove from heat and let stand 12 to 15 hours (overnight is fine).

In the morning, set up your mixer for the batter.

Sift before measuring:
6 cups flour

Resift with:
2 tsp salt
1/2 tsp soda
2 tsp cinnamon
1 tsp allspice
1 tsp nutmeg
1/2 tsp cloves
1/2 tsp cardamom ( I omit this because it is expensive )

Cream until light:
2 cups butter ( I use 1/2 cup butter and 1 1/2 cups shortening)
2 cups sugar ( I use 1 cup granulated and 1 cup brown sugar)

Add and beat in well:
10 beaten eggs

2 tbsp (yes, tablespoons) vanilla

Stir in the sifted flour mixture, mixing until well blended.

In a huge mixing bowl, combine the batter with the fruit and liquid in the pot, and add:
3 cups coarsely chopped pecans (I use walnuts)

Stir until well mixed. Pour into your pans and bake until done (see chart below). I like to use the little foil loaf pans. This recipe will fill 16 of them, using about 1 cup batter for each pan. I baked them at 275 deg. F. for about two hours. Use the toothpick method of testing for doneness. Cool thoroughly in the pans, then wrap in plastic, then in foil.

11 x 4.5 x 2.75---recipe---275---2 1/2 hr-----3 loaf cake
9 x 5 x 3 loaf----recipe---275---3 hr---------3 loaf cake
10-inch tube------recipe---275---3 hr 15 min--2 tube cake
1-lb coffee cans--recipe---275---2 hr------4 small rnd cans /4 recipe in each can

4.5x2.5x1.5 loaf-recipe-275---2 hr-------16 small loaves 1 cup each

5-oz custards----recipe-250---1 hr ---24 cupcakes greased, but not lined;
1/2 cup each


2 large cucumbers, peeled and sliced thin
2 Tbsp (30 ml) salt
3 Tbsp (45 ml) sour cream
1 Tbsp (15 ml) vinegar or lemon juice
1/4 teaspoon (1.25 ml) sugar
Pinch paprika

Put the cucumbers in a bowl and sprinkle generously with salt. Let stand at least 3 hours at room temperature. Drain off the water, rinse, and squeeze out any remaining moisture with paper towels. Put in a bowl and cover with a dressing made by mixing the sour cream, vinegar or lemon juice, and sugar. Sprinkle with paprika. Makes 4 servings.


2 1/2 cups sifted flour
1 teaspoon baking soda
2 eggs, lightly beaten
2 2/3 cups None Such Mincemeat (28 oz. jar)
1 cup Eagle Brand Sweetened Condensed Milk
2 cups mixed candied fruit (about 1 lb.)
1 cup pecans or walnuts, coarsely chopped
1 cup raisins (optional)

Preheat oven to 300 F.

Butter (or spray with Pam) a spring form pan or a 9 inch tube pan. Stir together flour and baking soda. Combine remaining ingredients. Mix well. Fold into dry ingredients. Pour into prepared pan. Bake in slow oven (300 F.) for 2 hours, or until center springs back when touched and top is golden brown. Cool 15 minutes. Turn out of pan. Cool completely. Put in airtight container or wrap in foil.


1 cup chopped ham
1 can cream of celery soup
1 cup chopped celery
1/2 cup minced onion
1/2 cup mayonnaise
1 cup frozen peas dash pepper
1 teaspoon celery seed
1 medium tomato, sliced
3 hard cooked eggs, chopped
1 cup crushed potato chips, bread crumbs or French fried onions for topping

Mix ham, soup, celery, onion, mayonnaise, peas, pepper and celery seed. Spread half of the mixture in a buttered 1 1/2-quart casserole or deep-dish pie plate. Follow with a layer of sliced tomato and top that with chopped eggs. Spread the remaining ham mixture over all then sprinkle with crushed potato chips or other topping. Bake at 375° for 30 - 40 minutes. Serves 4 to 6.

Salami, ham and pepperoni are sandwiched, with Provolone and Swiss
cheeses, between 2 layers of refrigerated crescent dough. Serves 8.

2 (8 ounce) packages refrigerated crescent rolls
1/4 pound salami
1/4 pound cooked ham
1/4 pound pepperoni sausage
8 slices Provolone cheese
8 slices Swiss cheese
3 eggs, beaten
2 tablespoons grated Parmesan cheese

1. Preheat oven to 350 degrees F (175 degrees C).

2. Cover bottom of a 9x13 inch baking dish with 1 package crescent rolls. Layer salami, ham and pepperoni. Cover meat with a layer of Provolone cheese and Swiss cheese. Spread 1/2 of the beaten eggs over the cheese. Top with second package of crescent rolls. Brush with remaining beaten eggs and sprinkle with
Parmesan cheese.

3. Bake uncovered in the preheated oven for 25 minutes. Cover with
foil, and bake for another 10 minutes.


1 stick butter
1 pound fresh mushrooms, quartered
1 green pepper, cut in half and sliced
4 cloves pressed garlic
1/2 medium yellow onion, chopped
3 stalks celery, sliced
2 cups frozen green beans
2 medium seeded, chopped tomatoes
2 small zucchini, sliced
1/2 pound fresh asparagus, one-inch pieces
1 teaspoon dried basil leaves
2 tablespoons parsley
sprinkle of red pepper flakes
salt and freshly ground pepper
2 tablespoons butter or margarine
3 slices fresh potato (or white) bread, crusts removed and cubed
3 or 4 ounces grated sharp Cheddar cheese

Preheat oven to 325 degrees F. Melt butter in a large skillet or Dutch oven. Add mushrooms, green pepper, garlic and onion. Cook over medium-high heat, stirring frequently, until mushrooms release their fluid and start to shrink and peppers become bright green. Remove vegetables with slotted spoon to large bowl.

Return pan to heat and add celery, green beans, and tomatoes. Cook, stirring frequently, for three minutes. Add asparagus and cook for two more minutes, stirring frequently. The idea is to keep the vegetables tender-crisp, as they will also bake in the oven.

Combine vegetables and mix in the basil, parsley and red pepper flakes. Add salt and freshly ground pepper to taste.

Grease a 3-1/2 quart casserole dish with the two tablespoons of butter. Using a slotted spoon, add the vegetables. Spread the bread cubes around the edge of the pan on top of the vegetables. Bake, uncovered, in the center of the oven for about 20 minutes. Sprinkle the cheese over the bread, until bubbly and the cheese and bread are browned, about 10 - 15 minutes more.

You can double this recipe and bake in a lasagna pan. I've made it ahead of time and refrigerated it up to 24 hours with good results, just bake for 40 minutes before adding cheese. You can also substitute vegetables depending on availability, just keep the green beans, tomatoes, mushrooms and onion.


1 cup packed brown sugar
1/2 cup Butter -- softened
1/2 cup shortening
1/3 cup honey
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 1/2 cups quick-cooking or old-fashioned oats
2 teaspoons baking soda
Granulated sugar
1 cup (about) thick fruit preserves (any flavor)

Heat oven to 350 degrees F. Beat brown sugar, butter, shortening, honey, eggs and vanilla in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, oats and baking soda. Shape dough into 1 1/4-inch balls. Place about 2 inches apart on ungreased cookie sheet. Press bottom of glass into dough to grease, then dip into granulated sugar; press on shaped dough to flatten slightly. Bake 8 to 10 minutes or until almost no indentation remains when touched in center. Remove from cookie sheet to wire rack. Cool completely. Spread about 1 1/2 teaspoons jam between bottoms of pairs of cookies.
Makes 36 Cookies

Yield: Makes 6 servings.
Note: Complement these juicy chops with fresh green beans, corn bread sticks or sweet pineapple chunks sprinkled with shredded coconut.

6 4-ounce boneless center-cut loin pork chops, about 1/2-inch thick
1-1/2 teaspoons ground allspice
3/4 teaspoons salt
1 teaspoon dried thyme
1 teaspoon ground coriander
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil

Combine all seasonings and oil in a small bowl; mix to blend. Spread paste mixture on both sides of each pork chop. Place pork chops in a self-sealing plastic bag or baking dish and cover. Chill for several hours or overnight in refrigerator. Place chops on rack in broiler pan; broil 4 to 5 inches from heat for 5 to 6 minutes on each side, until brown and chops reach an internal temperature of 160 degrees F.

This is a popular punch for any special occasion. It's simply fruit juice jazzed up with a little bit of bubble and an optional splash of vodka. Cranberry juice is rich in healthful antioxidants, and very seasonal.

1 quart cranberry juice
1 quart orange juice
1 quart club soda
1 1/2 cups vodka, (optional)
fresh fruit or ice ring

Combine juices, soda, and vodka, if desired, in a punch bowl. Add fruit for garnish. Yield: 16 servings variation: use pineapple juice or grapefruit
juice instead of cranberry.

This famous and nutritious yogurt drink is frothy and refreshing. I've become extremely fond of this thanks to a local Indian restaurant that serves it, and I have looked hard for a recipe that does the drink justice. I've finally found such a recipe that is very tasty and wonderful, in the cookbook "Classic Indian Vegetarian and Grain Cooking," by Julie Sahni.

1 1/4 cups plain yogurt
1/2 teaspoon lemon juice
1/2 cup fresh mango pulp
1/3 cup cold water
4 tablespoons honey or sugar
9-10 standard-size ice cubes.

Blend everything but the ice cubes in the blender until the sugar or honey is dissolved. Add the ice and blend until frothy.

Brewing Pearl Jasmine
Adapted from The Green Tea User's Manual, by Helen Gustafson
Jasmine tea is like champagne. It goes with almost everything, stands alone, and makes both a perfect hostess gift and a fabulous iced tea drink.

The tea is made by laying fresh jasmine petals atop the tea leaves, then tea leaves atop more petals, and so on. Up to six layers of blossoms alternating with tea leaves are used to create the highest- quality jasmines, using flowers picked at their aromatic peak. When the jasmine scent is fully merged with the leaves, the petals are removed, and the tea carefully dried again.

Learn how best to brew this divine full-leaf tea:

Note that jasmine "pearls" are individual tea leaves are rolled by hand into tiny balls - each its own little world of flavor.

Place enough pearls to cover the bottom of the cup with a single layer.

Start heating about 2 to 3 cups of cold, filtered water until you get Shrimp Eyes (140-160F.) When these tiny bubbles cover the bottom of the pan, pour the water into the guywan.

Cover and wait about a minute until the pearls begin to open, then watch as they settle, stroking the liquid occasionally with the lid. In 2 to 3 minutes your first sip is ready.

Adapted from Chai, The Spice Tea of India, by Diana Rosen
Hot spicy chai (tea) is boiled milk, spices and sugar. The most important spice in chai is cardamom (ground up or crushed) and after that you can take your pick from cinnamon, cloves, ginger and black pepper. Here is a way to elevate already delicious chai latte to chocoholic heaven.

2 tablespoons loose-leaf Assam tea
1 1/2 cups boiling water
1/2 cup whole milk or 1/4 cup unsweetened condensed milk
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 tablespoon cocoa
Whipped cream (optional)
Cocoa for dusting

Steep the tea in the water for about 5 minutes. Add the milk, spices, and cocoa, and simmer over low heat about 2 or 3 minutes more.

Prewarm two mugs. Pour in your mocha chai, add a dollop of whipped cream and a dusting of cocoa, if you like, and enjoy. Serve immediately.

Excerpted from Gaia's Kitchen, by Julia Ponsonby. Service for 4 to 5

2 thin slices ginger root (or 1/4 tsp ginger powder)
2 cardamom pods, crushed
1 clove
1/2 inch of cinnamon stick or 1/2 tsp powder
3 cups boiling water
2 cups full fat (whole) milk
2 tea bags (regular black tea)
4 tsp sugar (note: substitute Sucanat, a whole foods sugar substitute)
To make chai, crush or grind cardamom pods, cloves, and broken cinnamon flute in a spice grinder. Put three cups of boiling water in a pan with one or two cups of full cream milk. Throw in tea bags, sugar, and the spices. When the chai has re-boiled, causing the milk to produce froth, fish out the tea bags with a small sieve and let the spices steep for at least 2 minutes (preferably half an hour). Reheat the chai if necessary and strain. Chai-wallahs in India pour the chai rapidly back and forth between two pans to improve texture. Always serve chai in glasses or small clay tumblers, never in cups.


4 large potatoes
1 large onion
1 jalapeno, seeded and chopped
1 tablespoon oil
1/4 teaspoon garlic
1 14 oz can chicken stock and 1 can water
1 can diced tomatoes or Rotel tomatoes and omit jalapeno
1 head of cabbage Salt and pepper to taste

Wash and cut up potatoes into large bite size cubes ..Coarsely chop onion. Sauté onion ,potatoes and jalapeno in small amount of oil with garlic until potatoes begin to soften. Transfer to a large pot or Dutch oven. Add chicken stock, water, tomatoes, and coarsely chopped cabbage. Cook until cabbage is tender. Add salt and black pepper to taste.

(Yield: 60 cookies)

1 medium orange
1/2 cup (125 mL) shortening
2 tbsp (30 mL) granulated sugar replacement or granulated fructose
1 egg
2 cups (500 mL) flour
1/2 tsp (2 mL) baking powder
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
1/2 cup (125 mL) buttermilk

Juice and grate the rind of the orange; remove seeds from the juice. Cream
together shortening and sugar replacement. Add egg, orange juice and grated
orange rind, beating until light and fluffy. Combine flour, baking powder, baking soda and salt in sifter, and add alternately with buttermilk to creamed mixture. Stir to blend. Drop by teaspoonfuls onto lightly greased cookie sheets, 2 to 3 in. (5 to 7 cm) apart. Bake at 375 degrees F (190 C) for 10 to 12 minutes.

(Charleston Seafood)

1/4 cup butter
1/4 cup onions, chopped
1/2 cup celery, sliced
1 10 1/2 ounce can, cream of asparagus soup
1 16-ounce can artichoke hearts, sliced and drained
1 10-ounce box frozen mixed vegetables, broken apart
1 1/2 cups cooked, flat egg noodles (2 cups uncooked)
1 1/2 pints shucked oysters, drained.
1/2 cup toasted bread crumbs

Preheat oven to 350f. Sauté onions and celery in butter until tender. Blend into soup, stir until smooth. Add artichoke hearts and mixed vegetables. Cook noodles according to package directions; drain. Combine noodles, oysters and soup mixture. Spoon into a buttered 3 quarts casserole dish. Bake for 20 minutes. Top with toasted bread crumbs and bake 10 minutes more. Serve with bread to absorb liquid from casserole. Serves 3 to 4.

Serves 8

1 quart peaches, fresh, peeled and sliced
1 tablespoon lemon juice
2 tablespoons flour
1 tablespoon sugar
1 dash allspice
1 cup flour
1 cup sugar
1 teaspoon baking powder
1/8 teaspoon salt
1/3 cup butter, softened at room temperature
1 egg, beaten

Preheat your oven to 350 degrees.

Peel your peaches (about 7-8) slice them and place them in a large bowl. Sprinkle them with the lemon juice. Combine the 2 tbsp. of flour and the 1 tbsp. of sugar and the allspice in a small bowl. Toss it in the peaches and place them in a glass casserole dish

Combine the 1 cup each of flour and sugar, the baking powder and salt in a large bowl and cut in the butter. Add the beaten egg and mix in with a fork until blended. Sprinkle the mix over the peaches and bake until golden brown on top. Serve warm with ice cream.

(Yield: 42 cookies)

1/4 cup (60 mL) margarine
1/4 cup (60 mL) creamy peanut butter
2 tbsp (30 mL) granulated sugar replacement
1 egg
1/4 cup (60 mL) water
1 tsp (5 mL) vanilla extract
1 1/2 cup (375 mL) flour
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) baking powder

Cream together margarine, peanut butter and sugar replacements. add egg,
water and vanilla, beating until fluffy. Combine flour, baking soda and baking powder in sifter and sift dry ingredients into creamed mixture. Stir to blend completely. Chill thoroughly, at least 2 hours or overnight. Drop by teaspoonfuls onto lightly greased cookie sheets, 2 to 3 in. (5 to 7 cm) apart. Press flat with a floured bottom of a small glass. Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes.

(8 servings)

Giblets, wing tips, and neck bones from turkey
2 qts. Cold water
1 lg. Onion, chopped
2 Ribs, celery, chopped
1 carrot
3 tbsp. chopped parsley
1 bay leaf
1 tsp. Kitchen Bouquet
1 chicken bouillon cube
Fat can be poultry fat, margarine, or butter
Freshly ground pepper

While turkey cooks (or the day before), cover the giblets, wing tips and neck bones with water in a large pot. Add onion, celery, carrot, parsley, bay leaf, Kitchen Bouquet, bouillon cube and simmer for at least 2 hours.

Strain broth and reserve for gravy. Pick meat from neck and wing tips; finely chop all giblets and meat. Pour turkey stock into bowl, let stand a few minutes or chill in refrigerator until fat rises to the top. Skim off the fat.

Make a roux using equal parts by weight of fat and flour and cook over medium heat for at least 5 minutes, stirring regularly.

Bring the stock to a boil and slowly add the roux until the sauce is just thick enough to coat the back of a spoon and simmer for about 10 minutes or so. Adjust seasoning and serve.

1 cup warm water
2 pkg. dry yeast
1/2 tea. sea salt
2 1/2 cups whole wheat flour

Mix water with yeast and salt. Add flour, mixing well with an electric mixer. Knead a few times. Place in oiled pan, turning dough once to oil both sides. Set in a warm place to rise until doubled in size, about 1 hour. Punch down dough,
knead a few times. Separate into two balls. Pat out onto a 12" pizza pan, making sure that the crust is thin. For a crispy crust, bake in a 350 deg. F. oven for 5 minutes (before putting on the sauce and topping/s).

1/2 cup water
2 fresh turkey breast tenderloins-chop in processor
1 tsp EACH fennel seed, rosemary leaves bay leaves powder, Italian seasoning,
oregano and parsley flakes
1/2 tsp EACH basil leaves and garlic powder
12 oz. tomato paste
16 oz. stewed tomatoes
1 cup water
1/2 cup EACH chopped onion and bell pepper
1 small onion, sliced thin
1 small bell pepper, sliced thin
1 cup sliced mushrooms
8 oz. EACH shredded mozzarella and cheddar cheese

In large skillet, brown turkey with chopped onion, bell pepper, and seasonings. Add tomato paste, stewed tomatoes, and water. Cook over medium heat,
stirring occasionally until bubbling. Pour 1/2 the mixture onto each pizza crust. Top with sliced onion, bell pepper, and mushrooms. Cover with shredded cheeses. Bake at 350 deg. F. for 20 minutes. Makes 2-12 inch pizzas-16 slices


1 1/3 Cups packed brown sugar
1 Cup canned pumpkin
2 Tablespoons water
1 1/2 Cups Egg Substitute, Better'n Eggs, Fat Free
1/4 Cup Unsweetened Applesauce
2 Cups flour
1 1/2 Teaspoons baking powder
1 Teaspoon cinnamon
1 Teaspoon allspice
1/2 Teaspoon nutmeg
1/4 Cup Miniature Chocolate Chips

Preheat oven to 375 F (191 C).
Coat 9"x13" cake pan with nonstick cooking spray. Mix all ingredients. Beat on medium speed until blended. Add the miniature semisweet chocolate chips; Mix until blended. Pour into prepared baking pan and bake for 25-30 minutes, or until cake pulls away from the sides of the pan.

(Hedgeapple Acres B&B, Moran, KS)

2 cans pumpkin
1 can evaporated milk
6 eggs
1 cup sugar
1 yellow cake mix
1/2 cup brown sugar
2 tsp. cinnamon
1 tsp. ginger
1/4 tsp. cloves

1/2 cup butter
1 cup pecans

Mix all ingredients, except cake mix, and pour in a 9x13" pan.

Mix cake mix, 1/2 cup butter and 1 cup pecans. Cut with pastry cutter until lumpy. Sprinkle over pumpkin mixture. Bake for 1 hour at 350 degrees or until knife
cuts clean. Top with whipped topping.


1 box yellow cake mix -- (any brand)
3 eggs
1/2 cup vegetable oil
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon vanilla
20 ounces pumpkin -- (1 can)

3 ounces cream cheese -- (softened)
3/4 cup butter or margarine -- (softened)
1/2 teaspoon vanilla
1 tablespoon milk
2 cups powdered sugar

Preheat oven to 350 degrees F. In a large mixing bowl, mix together all ingredients until well blended. Fill paper-lined miniature muffin tins 2/3
full of batter in each liner. Bake 13 - 15 minutes or until golden brown.

In a medium mixing bowl, cream together butter and cream cheese. Beat in
vanilla and milk. Gradually add powdered sugar until frosting is desired

Apply topping to cooled mini-muffins. Flash freeze muffins by placing them
on a cookie sheet and placing cookie sheet in freezer until muffins have
frozen. Package muffins in freezer containers, making certain to place a
sheet of waxed paper between layers to prevent sticking. Do not thaw
muffins in container- place them on a cookie sheet and thaw at room
temperature at least one hour before serving.


16 ounces Pumpkin, canned
2 tablespoons Sugar
13 ounces Evaporated Skim Milk
1/3 cup Sugar Substitute
1 Egg
2 teaspoons Pumpkin Pie Spice
2 Egg Whites
2 teaspoons Vanilla
1/2 cup Bisquick baking mix -- (or All Purpose Mix)

Heat oven to 350 degrees F. Lightly grease or spray 9 inch pie pan with non-stick cooking spray. Place all ingredients in blender, food processor or mixing bowl. Blend 1 minute or beat 2 minutes with mixer. Pour into pie pan and bake for 50 minutes or until center is puffed up.


1/2 cup Cinnamon
3 tablespoons Nutmeg
3 tablespoons Ginger
2 tablespoons Allspice
1 1/2 tablespoons Cloves

In a small bowl, combine all ingredients and mix well. Store in air tight
container. 16 batches. Copyright: "(c) 2002, Kaylin White/Real Food for Real People"

Serves 8

1 cup flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons shortening
1 egg, beaten
1/4 cup milk
1 1/2 cups sugar
2 cups water, boiling
1 cup sugar
3 cups rhubarb, diced

Preheat your oven to 400 degrees.

Sift together the flour, baking powder and salt. Cut in the shortening until well blended. In a large bowl, combine the egg, milk and sugar until the sugar is dissolved.

Add the dry ingredients and mix well. Pour the batter into a well greased baking dish.

Bring the water to a boil and add the sugar. Stir well to dissolve the sugar and add the rhubarb. Allow this topping to rest for 2 minutes and then pour it over the cake batter.

Bake for 30-35 minutes until cake is set.

A classic New England recipe.

1 cup rice, cooked
1/2 cup butter, melted
1 1/2 cups milk
3/4 cup sugar
1 teaspoon vanilla
2 egg yolks
1/2 cup raisins, or use sun dried cranberries

Preheat your oven to 350 degrees.

In a large bowl, combine all the ingredients well. Pour the mix into a lightly greased baking dish. Bake until the pudding is firm, about 40 minutes.

NOTE: Substitute sun-dried cranberries for the raisins if you like.


1 18 lb. turkey
1 14 oz. can Chicken Broth
1 clove garlic, minced
1 tsp. salt
1/2 tsp. pepper
1 tsp. basil
1/4 tsp. rosemary
1/4 tsp. thyme
1/4 tsp. marjoram
1 stick of unsalted butter
1 cup dry white wine

Rinse turkey under cold running water and pat dry with paper towels.

Pre heat your oven to 325 degrees.

Pour the chicken stock into your roasting pan and place a roasting rack in the bottom of the pan. If you intend to stuff your bird, do it now. Rub the rack with plenty of butter to avoid the skin sticking.

Combine the garlic and spices in a bowl. Rub plenty of butter onto the surface of your bird and sprinkle the seasonings evenly over the entire surface. Place the bird on the rack, upside down.

Cook for about 40 minutes. Meanwhile melt the stick of butter and add the wine. Baste the bird with this mixture after the 40 minute period. Then baste the bird about every 30 minutes with the butter/wine mixture and the pan juices.

About 1 hour before estimated time of doneness, remove the roasting pan from the oven and carefully turn the bird Breast side up and return to the oven.

Check for doneness by inserting an instant read thermometer into the thickest part of the thigh. Look for an internal temperature of 170 degrees. Allow the bird to rest for 20 minutes before carving.


3 lb. ham
4 teaspoons baking powder
1 quart dried apples
1/4 teaspoon pepper
2 tablespoons brown sugar
1 egg, well beaten
2 cups flour
3 tablespoons melted butter
milk, enough to make fairly moist, stiff batter
1 teaspoon salt

Pick over and wash dried apples. Cover with water and let soak over night or
for a number of hours. In morning, cover ham with cold water and boil for 3
hours. Add the apples and water in which they have been soaked and continue to boil for another hour. Add brown sugar. Make dumplings by sifting together the flour, salt pepper and baking powder. Stir in the beaten egg, milk and
melted butter. Drop the batter by spoonfuls into the hot liquid with the ham
and apples. Cover kettle tight and cook for 15 minutes. Serve piping hot on
large platter.


Boil a 3 lb. piece of ham for 2 hrs. Pick over and clean 1 qt. of dried
apples; soak in enough water to cover. When meat has boiled for stated time;
add apples and water in which they have been soaking and continue to boil
another hr. Prepare dumplings as follows;

2 cups flour
1/4 teaspoon pepper
1 egg
1 tablespoon milk
4 teaspoon baking powder
1 teaspoon salt
3 tablespoons melted shortening

Sift together the dry ingredients and mix the dough with egg, which has been
well beaten, the melted shortening and the milk. Drop the batter by spoonfuls into the boiling liquid of the ham and apples. Cover tightly and cook for 15 minutes. Raisins may be added if desired.

I have never made this, but have eaten it as a child. The contributor's Grand-mother made it with sour cherries in place of the apples and it was very good.

It's no secret why this Pennsylvania Dutch classic is named as it is -
it's so sweet that flies can't ignore it.

For the topping:
1 cup (250 ml) all-purpose flour
1/2 cup (125 ml) brown sugar
1/4 cup (60 ml) vegetable shortening, lard, or butter,
cut into 1/4-inch (5 mm) pieces

For the filling:
1 tsp (5 ml) baking soda
1 cup (250 ml) boiling water
2/3 cup (160 ml) light corn syrup (golden syrup)
1/3 cup (80 ml) dark molasses (treacle)

1 9-inch (23 cm) pastry shell, unbaked
Whipped cream for garnish (optional)

To prepare the topping, combine the flour, sugar, and shortening in a bowl and rub together with your fingertips until the mixture resembles coarse meal. Dissolve the baking soda in the boiling water in a deep bowl. Add the corn syrup and molasses, stirring to mix thoroughly. Pour into the pie shell and sprinkle the topping evenly over the top. Bake in a preheated 350F (180C) oven for 35 to 40 minutes, until the filling is firm and doesn't jiggle when the pie is shaken. Serve at room temperature, garnished with whipped cream if desired. Serves 6 to 8.
Bon appetit from the Chef at World Wide Recipes


4 - 6 boneless chicken breasts
1 egg
1 egg white
1 Tbsp. water
1/3 cup Parmesan cheese, shredded
1/2 cup seasoned croutons, crushed
4 - 6 slices ham
4 - 6 slices Swiss cheese

In traditional cordon bleu recipes you pound the chicken flat and roll it up with ham and cheese in the middle. The following is a quick and easy alternative. Beat egg, egg white and water in a small bowl. Combine Parmesan cheese and crushed croutons together in a bag. Dip each chicken breast into the egg mixture, then in the bread crumbs and shake until coated. Place chicken in a lightly greased baking pan. Bake for about 30 minutes at 350. Place 1 slice of ham and 1 slice of cheese on each chicken breast and return to the oven until
cheese melts.

The Skinny: Use skinless chicken breasts, lean ham and low fat Swiss cheese.


3 cups flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1/2 cup butter
1 1/2 cup sugar
2 eggs
1 cup sour cream
1 tsp. vanilla
Cinnamon and sugar

Cream butter and sugar, beat in eggs and vanilla. Add dry ingredients
alternately with sour cream and blend well to make a thick batter. Drop by
rounded tablespoon 4 inches apart on greased cookie sheet. Sprinkle with
cinnamon and sugar. Bake 10 to 12 minutes at 400 degrees or until lightly
golden around edges. Yields 3 to 4 dozen.


Steak and Kidney
500g (1 lb) Chuck steak - better known as braising steak (the reason being is that
it is the fore quarter of the beast where all of the tender cuts are)
5 ounces of beast kidney (you can ask for this from your local butcher)
(this is to be sliced or cubed quite small )
1 stock cube if required (bouillon cube)

You will require a medium sized oval dish (oven proof)

Savoury Pie Paste
1 kg strong plain flour (4 cups all-purpose flour - maybe a little more)
15g salt (3 tsp)
250g margarine or butter (1 cup)
250g shortening i.e.; cookeen/lard (1 cup)

Add water until blended

Steak and Kidney: Place the cubed braising steak and kidney into your prepared bowl, cover with water. Place in a pre-heated over gas mark 5/6 or 260 deg. c. (350 deg. F.) Cover the bowl with aluminium foil, place in oven and cook for 1 1/2 hours. Take out and check that is it tender with a fork, the fork should go straight through and break the meat, if not leave for a further 15 minutes.

Once cooked skim off excess fat from the top using a spoon. Place the mixture on the side to cool. Add gravy to mixture, once cooled. Gravy powder is recommended rather than granules. Add salt and pepper for taste. Preferable low salt and ground black pepper. Add this to the cooled down mixture and stir.

It is now time to place the pastry on top. Roll the prepared pastry to approximately 2 inches wider than the whole bowl. You are doing this so there is sufficient paste to crimp it to the bowl, after crimping with either fingers or spoon it is time to egg wash or milk wash the top, all over including the edges, not too heavily or burning will occur. Place 2/3 fork marks in the top, this is to allow excess steam to escape. Place your ready pie back in the oven for approximately 25 minutes at 200 deg. c or gas mark 5 until golden brown. (375 deg. F.)

Note: slightly lower the temperature for fan assisted ovens suggest 180deg. c.
(350 deg. F.)

Savoury Pie Paste Place flour, salt, margarine/butter and shortening into large bowl or machine bowl if you have one. Mix to a fine crumb, either with finger tips or dough hook. Once the flour and fats along with the salt are crumbed add the water a little at a time until it binds together as a soft pliable dough.

Leave to rest for 10/15 minutes. You will need a floured bench to roll our your pastry. If preferred with the scrap pastry you can decorate the centre of your pie.


1 1/2 tsp canola oil
1 large egg
1 green onion
1 tsp garlic powder
3 tsp soy sauce
1 1/2 cup of fresh vegetables of choice
8 ounces of fresh mushrooms
1/2 bell pepper
2 tsp sesame seeds
3 Tbsp uncooked rice

Prepare rice according to recipe directions, omit salt. You can choose a fresh vegetable like broccoli or snow peas. Rinse and pat dry vegetables and mushrooms. Chop vegetables and green onion; slice mushrooms, set aside. Spray a non-stick skillet with cooking spray and heat over medium heat. In a small bowl or cup, lightly beat egg and add to pan. Cook, stirring often, until set, about 2-4 minutes. Remove from pan and reserve. Add oil to the skillet and stir-fry vegetables until tender, about 3-5 minutes. Add cooked rice, garlic powder and soy sauce and continue to stir-fry, approximately 3-4 minutes. Add scrambled egg to rice mixture and cook until heated through, stirring often. Sprinkle the sesame seed and serve.

Place rice in a small pot with tight-fitting lid and cover with about 2 times the amount of water. Bring to a boil over high heat; then cover tightly and reduce heat to medium; cook for about 15-20 minutes, or until water has been absorbed and rice is soft, but not sticky.


2 tablespoons unsalted butter or margarine
1- 1.5 pounds lean ground beef chuck One 8-ounce package sliced fresh
white mushrooms
1 cup fresh or frozen chopped onion (about 1 medium- large yellow onion)
1 clove garlic, minced
1/2 teaspoon dried marjoram, crumbled
1/4 teaspoon dried thyme, crumbled
1/2 cup tomato sauce
1/2 cup part-skim ricotta cheese Half of an 8-ounce package light cream cheese
(Neufchatel), cut into small pieces
1 1/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
One 10-ounce package frozen chopped spinach, thawed and drained very dry
6 ounces medium egg noodles, cooked al dente and drained
1/2 cup freshly grated Parmesan cheese or coarsely shredded sharp cheddar
** finely crushed red pepper, to taste or 1/2 tsp

Preheat oven to 350 degrees F. Butter shallow 2 1/2-quart casserole and set aside. Melt 2 tablespoons butter in large, heavy skillet over moderately high heat; add beef, mushrooms, onion, garlic, marjoram, and thyme and cook, stirring and breaking up chunks of meat, until meat is no longer pink, about 10 minutes. Reduce heat to low, add tomato sauce, and cook and stir 1 to 2 minutes. Add all remaining ingredients except noodles and Parmesan and cook, stirring, just until cream cheese melts. Taste for salt and pepper and adjust
as needed. Fold in noodles. Turn into casserole, spreading evenly, top with grated Parmesan and bake uncovered until bubbly and tipped with brown, about 20 minutes. Serve at once.


2 lbs. lean ground chicken, turkey, or beef
3 cans cream-of-whatever soup (chicken, celery, and/or mushroom)
1 can sliced mushrooms, drained (opt.)
Dash of pepper
Dash of dried minced onion
1/2 tube Ritz crackers, roughly crumbled
1 box chicken flavored Stove Top Stuffing

Preheat oven to 350 degrees. Press raw meat evenly into bottom of casserole. In a bowl, combine soups, mushrooms, pepper, onion, and stuffing seasoning packet (if it comes separately). Stir crackers and dry stuffing into soup mixture. Spread soup mixture over meat and bake for 1 hour and 15 minutes until golden on top.

Wonderful on vegetables, in a dressing or mixed with mayo for sandwiches.

1/2 cup dry mustard
1/4 cup water, boiling
1/2 cup white wine
1/2 cup white wine vinegar
1 tablespoon flour
1 teaspoon sugar
3 tbsp. fresh tarragon, chopped
1/4 teaspoon of allspice
Salt to taste

Thoroughly stir mustard into the water and allow to stand for 30 minutes in a saucepan. Add the remaining and bring to a simmer and stir for about 4 more minutes. Once the mixture has thickened, allow it to cool.

Refrigerate overnight. The next day remove from the refrigerator and whisk until smooth. Store in a glass jar under refrigeration.


1/4 cup chopped green pepper
2 tbsp cooking oil
1 cup uncooked long grain rice
1/2 cup tomatoes with green chilies
1/4 tsp ground turmeric
1 t ground cumin
1/2 tsp salt
1/2 tsp garlic powder
2 cups water
2-3 tbsp chopped fresh cilantro (optional)

In a skillet sauté onion and green pepper in oil for about 2 minutes. Add rice and stir until coated with oil. Add tomatoes, turmeric, cumin, salt, garlic powder and water; bring to a boil. Reduce heat and simmer covered about 20 minutes or until liquid is absorbed. Add cilantro if desired. Yield: 6 servings.

(Charleston Seafood)

8 Tilapia fillets
1 1/2 cups dry vermouth
8 egg yolks
salt and pepper to taste
2 tbs. chopped shallot
2 tbsp chopped parsley
1 1/4 cups butter pieces
2 tbsp heavy cream

In a skillet, bring the vermouth, shallot and parsley to a boil. Lower the heat and simmer 10 minutes. Add the tilapia and poach gently until it flakes easily with a
fork. There should be enough wine to cover the fillets. Add more wine if necessary. Move the fillets to a flat ovenproof baking dish, season with salt and pepper and keep warm. Boil the liquid until it is reduced to one-half cup. In the top of a double boiler, mix the cooking liquid, butter and egg yolks. Mix the sauce until it thickens. Add the heavy cream and pour the sauce over the fillets. Sit under a hot broiler for a few seconds to glaze the top. Serve at once.

Makes 6 servings

Nonstick cooking spray
2 cups frozen diced potatoes with onions and peppers, thawed
1 can (10-3/4 ounces) reduced-fat condensed cream of mushroom soup, divided
1 (16-ounce) package frozen mixed vegetables (such as zucchini, carrots
and beans), thawed and drained
1 cup cholesterol-free egg substitute or 4 eggs
1/2 cup grated Parmesan cheese, divided
1/4 cup fat-free (skim) milk
1/4 teaspoon dried dill weed
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried oregano leaves
Dash salt and pepper

Preheat oven to 400 F. Spray 9-inch pie plate with nonstick cooking spray;
press potatoes onto bottom and side of pan to form crust. Spray potatoes
lightly with nonstick cooking spray. Bake 15 minutes. Combine half of soup,
mixed vegetables, egg substitute and half of cheese in small bowl; mix well.
Pour egg mixture into potato shell; sprinkle with remaining cheese. Reduce
oven to 375 F. Bake 35 to 40 minutes or until set.

Combine remaining soup, milk and seasonings in small saucepan; mix well.
Simmer over low heat 5 minutes or until heated through. Serve sauce with

Yield: 12 Muffins

1 1/2 cup flour; all-purpose
1/2 cup wheat germ
1/2 cup sugar
1 tbsp baking powder
1/2 tsp salt (optional)
1 cup milk
1/4 cup margarine
2 egg whites; or 1 egg
2 tbsp wheat germ

Heat oven to 400 degrees F. Line 12 medium muffin cups with paper baking cups or spray the bottoms with non-stick cooking spray. Combine the first 5 ingredients; mix well. Add the combined milk melted margarine and egg; mix just until the dry ingredients are moistened. Fill the muffin cups 2/3 full. Sprinkle with wheat germ. Bake for 20 to 22 minutes or until a wooden pick inserted in the center comes out clean. Serve warm.

Variations: Apple Cinnamon Muffins: Add 3/4 cup finely-chopped apple and 1 tsp cinnamon to the dry ingredients. Jam-filled Muffins: Fill the muffin cups 1/2 full with batter. Spoon 1 tsp jam (any flavor) into the center of each muffin; top with the remaining batter. Dried Fruit Muffins: Add 1/2 cup of any one of the following dried fruits to the dry ingredients: raisins cherries blueberries cranberries chopped dates or diced dried mixed fruits. Berry Good Muffins: Add 3/4 cup fresh or frozen berries (do not thaw) and 3/4 tsp grated lemon peel to the dry ingredients. ** American Health -- November 1995 **

(Holistic Living)

1 cup white flour
1/2 cup wheat germ, toasted with honey
1/2 cup low-fat cottage cheese
2 1/2 teaspoons baking powder
1 tablespoon sugar
1 1/4 cups skim milk
2 tablespoons oil
Makes 10 4-inch pancakes

Sift together flour, baking powder and sugar. Add wheat germ. Combine the milk and oil and stir into the dry ingredients until just moistened.

Stir in cottage cheese until mixture is slightly lumpy. (If a smooth batter is desired, whip the cottage cheese with the liquid ingredients in a blender.)
Drop batter by spoonfuls onto a greased pan. Cook until bubbles appear on upper surface, then turn and brown on the other side. Turn only once.
Continue until all batter is used. Serve with maple syrup.

(Vegetarian Sandwiches)

3/4 cup whole-wheat Flour
1/4 cup toasted wheat germ (see Tip)
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter at room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 teaspoons pure vanilla extract
1 cup old-fashioned rolled oats
1 cup semisweet chocolate chips
2 pints vanilla, chocolate, or strawberry ice cream, or any other flavor

ADVANCE PREPARATION: Ice cream sandwiches will keep for up to 2 weeks in the freezer; put the single-wrapped sandwiches in a freezer bag or freezer container or double-wrap them in plastic. The texture of the cookies softens after being frozen.

Preheat the oven to 375 degrees F. Spray 2 baking sheets with nonstick cooking spray. Position 2 oven racks in the center and upper third of the oven.

TO MAKE THE COOKIES: Stir the flour, wheat germ, baking soda, cinnamon, and salt together in a medium bowl. Put the butter and sugars in another medium bowl; use an electric mixer on medium speed to beat until creamy, about 1 minute. Add the egg and vanilla; beat on low speed until well combined, about 15 seconds. Gradually add the flour mixture and beat until thoroughly combined. Stir in the oats and chocolate chips.
Use a small (2 tablespoon) ice cream scoop to make twenty 1 1/2-inch balls of the dough; place them about 2 inches apart on the baking sheets. Press down the tops of the balls just slightly. Bake for 12 to 14 minutes, rotating the baking sheets halfway through the baking time for even browning; the cookies should be lightly browned and still slightly soft in the center. Place each baking sheet on a wire rack for about 3 minutes, then use a spatula to transfer the cookies to wire racks to cool.
Let the ice cream soften slightly. (You can put it in the refrigerator for about 5 minutes.) Spoon ice cream into a 1/2-cup measuring cup. Turn it out onto the flat bottom of a cookie. Top with a second cookie, flat side down. Press gently. Repeat with the remaining cookies. Wrap in plastic and freeze until firm, at least 1 hour.

Serves: 4
Source: "1,001 Recipes For People with Diabetes" by Surrey Books
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=24

1 package (10 ounces) salad spinach, rinsed, dried
4 green onions and tops, sliced
4 slices bacon, fried crisp, well drained, crumbled
1 cup fat-free bottled French dressing or sweet-sour salad dressing
1 hard-cooked egg, chopped
Salt and pepper, to taste

Combine spinach, onions, and bacon in salad bowl. Heat French dressing to boiling in small saucepan; immediately pour over salad and toss. Sprinkle egg over salad. Season to taste with salt and pepper.

This vegetarian hash can also be used to fill omelets or as a topping on scrambled eggs.

1 large potato, diced
2 Tbs (30 ml) butter
2 Tbs (20 ml) vegetable oil
1 large onion, diced
4-6 zucchini (courgettes), diced
1 Tbs (15 ml) tomato paste
Freshly ground salt and pepper to taste

8-12 eggs, poached or fried

Cook the diced potato in salted boiling water until it is barely tender, about 5 minutes. Drain and set aside. Heat the butter and oil in a large skillet over high heat and sauté the potato, onion, and zucchini until golden brown, 10 to 15 minutes. Stir in the tomato paste, salt, and pepper, and cook an additional 2 minutes. Serve topped with poached or fried eggs. Serves 4 to 6.
Bon appetit from the Chef at World Wide Recipes








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