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

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Recipes from Spike & Jamie

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Contents Disk 363

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



ALL ABOUT SUGAR IV
ALL ABOUT SUGAR V
ALMOND BRITTLE
AN ABUNDANCE OF PUNCH RECIPES
BLACK BEAN CHILI
BOSTON BROWN BREAD
BUFFALO POPCORN
CHEESY PASTA AND PORK CASSEROLE
CHICKEN POTATO CASSEROLE
CORNBREAD DRESSING
CORNBREAD SALAD
COUNTRY HAM AND CHEDDAR CHEESE SOUFF
CREME BRULEE FRENCH TOAST
CREAMY MASHED POTATO BAKE
CREAMY TACOS
CUMBERLAND HOUSE BREAD PUDDING
DEVILED EGGS WITH BACON
EMERILS BABY BAM ESSENCE
EMERILS SPAGHETTI PIE
FRUITCAKE no candied
GERMAN APPLE PUFF PANCAKE
GRILLED CHICKEN APPLE CAESAR SALAD
HAMANTASCHEN
HOLIDAY MUFFIN MIX
HONEY MUSTARD ROASTED POTATOES
HONEY WHEAT SUNFLOWER BREAD
HOT CREAM CHEESE SANDWICHES
ITALIAN FRUIT and NUT CAKE no candied
JERK SAUCE
LINGUINI WITH WHITE CLAM AND BROCCOLI
MAGICAL MINESTRONI STEW
MAPLE PUMPKIN CHEESECAKE
MINCE MEAT PIE FILLING
MOCHA SHAKE
OLD VIRGINIA WASSAIL WITH MINT and A
OMELET SANDWICH WITH SPINACH FILLING
ORANGE DROPS
PASSOVER BRISKET
POT ROASTED HERB SCENTED PORK LOIN
POTATO PANCAKES
PUMPKIN CHEESECAKE
ROAST RASPBERRY PEKIN DUCK
ROASTED PEPPER VIDALIA ONION PASTA
ROASTED TURKEY BREAST
RUSSIAN TEA CAKES
SAUSAGE YORKSHIRE PUDDING
SCOTCH SHORTBREAD
SKILLET APPLE PANCAKE
SOUTHERN PECAN PIE diabetic
SPICED APPLESAUCE
SPICED COFFEE CAKE
STEAMED CLAMS
SWANSON BUTTERNUT SQUASH SOUP
SWANSON LEMON BASIL TURKEY
THANKSGIVING WITHOUT MARTHA
TURKEY AND RICE SOUP
TURKEY CAKE
TURKEY SPAGHETTI
TURKEY WILD RICE CASSEROLE
UNBAKED PEANUT BUTTER SQUARES

ALL ABOUT SUGAR IV

There are a couple more liquid forms of sugar of interest to the home
cook, and my favorite of these is maple syrup. I don't need to tell
you that this is the sap of the sugar maple tree (Acer saccharinum)
that is collected by tapping the tree with a small metal spout. The
sap is then boiled and reduced until it is thick and concentrated, and
maple sugar can be made by further boiling in a process similar to
that used to make white sugar. Maple syrup and sugar were the only
source of concentrated sugar available to native Americans until the
introduction of the European honey bee, and it was an important part
of their diet.

Sorghum is a grass (Holcus sorghum) that is grown for its grain and as
forage for livestock. The stalks of this plant also contain high
levels of sugars, and it is pressed and processed just like cane juice
to produce sorghum molasses, which is also called sorghum syrup, or
simply sorghum. As with honey and maple syrup, it can be substituted
in recipes at the ratio of 1 cup honey (or maple syrup or sorghum
molasses) to 1 1/4 cups sugar plus 1/4 cup water. All of these liquid
sweeteners contain higher levels of fructose than white sugar (which
contains practically none) and, as I'm sure you remember, fructose is
sweeter than glucose, so you need to adjust the amount accordingly
when making substitutions.





ALL ABOUT SUGAR V

It's time to take a look at the last of our liquid sugars - corn syrup. Its history goes back to 1811 when a Russian scientist discovered he could make a sweet syrup by mixing up a batch of potato starch and sulfuric acid and heating it. What he had done was to break down the complex starch molecules into simpler sugar molecules, and further inquiry revealed that the same process can be performed by certain enzymes found in plants and animals, thus dealing a crushing blow to the culinary sulfuric acid industry. The same process, using
fungi of the Aspergillus genus, has been performed on cornstarch in the United States since the middle of the 19th century, and the result is corn syrup. Nowadays corn syrup is available in light (similar to golden syrup for my UK readers) and dark varieties, the only difference being the amount of refining and filtering that goes on before being bottled, and they can be used interchangeably.

Unlike most of the sugars we have already looked at (which are mostly sucrose), corn syrup is mostly fructose, and this gives it some properties of interest to the home cook. We have already seen how fructose is sweeter than glucose, and that it attracts water from the atmosphere or from nearly anything in its immediate vicinity, thus keeping baked goods more moist. What we haven't talked about is its ability to stop other sugars (most notably glucose) from forming crystals.

This is especially important to candy makers who know that a little bit of corn syrup (or fructose in other forms) added to their sugar mix results in smoother confections. This is because of the glucose molecule's innate desire to get together with other glucose molecules in a nice, orderly, symmetrical fashion, forming what we lovingly refer to as "sugar crystals" or the bane of the candy maker's existence. The reason for this is pretty technical and I will keep it
relatively simple because, frankly, that's all my little monkey brain can cope with.

What happens is, as the glucose molecules are running around forming bonds indiscriminately with glucose molecules they haven't even met before, the fructose molecules are trying to get in on the action too. They also bond with the glucose molecules, but since they are shaped differently from their kissing cousin glucose molecules, the other glucose molecules swimming around in this sugar singles bar can't attach to the fructose molecules, and so crystals can't form. All it takes is a small percentage of fructose to break up this glucose mating frenzy, and this is why many recipes for chocolate and candies call for a tablespoon or so of corn syrup along with the other sugars. Think of fructose as the party-pooping chaperone in the sugar disco of love.

I think this has been a fairly comprehensive examination of the various forms of sugar used in cooking and I hope you've enjoyed it, but we aren't finished yet. We still need to take a look at the chemistry of sugars and other carbohydrates, so please stay tuned.

ALMOND BRITTLE

1 cup (250 ml) water
2 cups (500 ml) sugar
1 cup (250 ml) corn syrup (golden syrup)
2 cups unblanched sliced almonds
1 tsp (5 ml) salt
2 Tbsp (30 ml) butter
1 tsp (5 ml) vanilla extract
1/4 tsp (1 ml) baking soda

Bring the water to a boil in a large, heavy saucepan over moderate heat. Stir in the sugar and corn syrup until dissolved. Cook to the hard-ball stage (250F, 121C) and add the almonds and salt. Cook, stirring occasionally, to the hard-crack stage (300F, 150C). Remove from the heat and stir in the butter, vanilla, and baking soda. Pour the mixture onto a well buttered slab or baking sheet and spread it out with a spatula, making it as thin as possible while it is still hot. Cool to room temperature and break into pieces. Store in an airtight container. Makes about 2 pounds (1 Kg).

AN ABUNDANCE OF PUNCH RECIPES
Punch

1 Qt. Hawaiian Punch
2 Qts. Ginger Ale
2 - 12 oz. cans frozen orange juice
1 - 12 oz. can frozen lemonade

Combine all ingredients in punch bowl.
Serves about 20 - 25

You can add more ginger ale if you like a lot of carbonation. To keep the
punch cold - freeze some Kool-Aid in ice cube trays or small Tupperware
containers. The punch stays cold but it's not diluted.

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Spiced Citrus Punch

water
1/2 pound seedless green grapes
1/2 pound seedless red grapes
About 8 kumquats with leaves or 8 preserved kumquats
Cinnamon Wreath for garnish (below)

1/3 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 - 6 oz. can frozen limeade concentrate
1 - 6 oz. can frozen tangerine-juice concentrate
1 - 46 oz. can grapefruit juice, chilled
1 - 28 oz. bottle club soda, chilled
1 large pink grapefruit
1 large orange

Day Ahead:
1. Prepare ice ring: Fill 5-cup ring mold with water to half inch below
rim; freeze until firm. With kitchen shears, cut green and red grapes into
small
bunches, alternately arrange grapes on top of ice. Tuck kumquats and leaves
here and there between grapes. Add water up to rim of mold, allowing some
fruit to extend above water; freeze.

About 45 minutes before serving:
2. If you like, prepare Cinnamon Wreath; set aside.
3. In 1-quart saucepan over medium heat, heat sugar, cinnamon, cloves, and 1
cup water until sugar is dissolved. In 6-quart punch bowl, prepare limeade
and
tangerine-juice concentrates as labels direct; stir in sugar mixture,
grapefruit juice and club soda.
4. Peel and section grapefruit and orange. Cut sections into 1/2-inch
pieces; discard seeds. Add cut-up fruit to punch.
5. To serve, place punch bowl on tray with Cinnamon Wreath. Unmold ice
ring; add to punch, fruit-side up.

Makes 20 cups or forty 1/2 cup servings.

Cinnamon Wreath: Arrange holly leaves in circle around inside edge of round
tray large enough to hold 6-quart punch bowl. Cut 5 feet narrow red satin
ribbon into 12 pieces. Using thirty-six 2-1/2-inch-long cinnamon sticks,
tie 1 piece of ribbon around 3 cinnamon sticks. Repeat with remaining
ribbon and cinnamon sticks. Arrange cinnamon-stick bundles on holly leaves.

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Cranberry Tea Punch

Frosted Cranberries for garnish (below)
2 - 32 oz. bottles cranberry-juice cocktail
2 cups brewed tea
1/2 cup sugar
1/4 cup lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 small lemon, thinly sliced
lemon leaves for garnish

About 1-1/2 hours before serving:
Prepare Frosted Cranberries; set aside.

About 15 minutes before serving:
In 4-quart saucepan over high heat, heat cranberry-juice cocktail and next 5
ingredients until sugar is dissolved and punch is hot, stirring
occasionally.

To serve, pour punch into 4-quart heat-safe bowl. Float lemon slices on
punch. Place punch bowl on round tray. Arrange lemon leaves and Frosted
Cranberries on tray around base of punch bowl. Makes about 10 cups or
twenty 1/2 cup servings.

Frosted Cranberries:
Rinse 2 cups fresh cranberries with running cold water; gently pay dry with
paper towels. In small bowl, place 1 cup sugar. In another small bowl with
fork, beat 1 egg white until frothy. Dip cranberries, several at a time,
into egg white; then toss with sugar to coat completely. Place frosted
cranberries
in 13" by 9" baking pan to dry, about 1 hour.

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Currant Punch

1 - 10 oz. jar red currant jelly
1 - 6 oz. can frozen grapefruit-juice concentrate
1 - 6 oz. can frozen lemonade concentrate
water
1 - 28 oz. bottles lemon-lime soft drink, chilled
2 trays ice cubes

About 15 minutes before serving:
In small saucepan over medium heat, melt currant jelly; remove saucepan from
heat. In 4-quart punch bowl, mix grapefruit-juice and lemonade concentrates
and enough water as labels direct. Stir in lemon-lime soft drink and melted
currant jelly. Add ice cubes to punch. Makes about 11 cups or twenty-two
1/2-cup servings.

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Rainbow Float

1 - 12 oz. can frozen orange-juice concentrate
1 - 6 oz. can frozen grape-juice concentrate
water
2 - 28 oz. bottles club soda, chilled
1/4 cup lemon juice
1/2 gallon rainbow sherbet*

About 15 minutes before serving:
In 4-quart punch bowl, mix orange- and grape-juice concentrates and enough
water as labels direct. Add club soda and lemon juice. Cut sherbet into 24
chunks; add to punch mixture. Makes about 12 cups or twenty-four 1/2-cup
servings.

*Or if you like, use a combination of 1 pint raspberry sherbet, 1 pint
orange sherbet, 1 pint lime sherbet, and 1 pint lemon sherbet. With small
ice-cream scoop, scoop sherbet into punch mixture.
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Mock Sangria

3 - 24 oz. bottles white grape juice, chilled
1 - 28 oz. bottle club soda, chilled
1 pint strawberries, hulled
1 - 8-3/4 oz. can sliced cling peaches, chilled and
drained
1 - 8-1/2 or 8-3/4 oz. can sliced pears, chilled and
drained
1 - 8- to 8-1/2 oz. can pineapple chunks, chilled and
drained
1 large lemon, thinly sliced
1 tablespoon aromatic bitters
1 tray ice cubes

About 15 minutes before serving:
In 6-quart chilled punch bowl, combine all ingredients. o serve, ladle juice
mixture with some fruit into glasses. Serve with cocktail picks or
teaspoons to eat fruit. Makes about 4 quarts or thirty-two 1/2-cup servings.

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Family Fruit Punch

1 can orange juice concentrate
1 can lemonade concentrate
water
1/2 to 1 1/2 cup sugar
1/8 to 1/4 teaspoon almond extract
1/2 to 1 teaspoon vanilla

Using the water, make the juice and lemonade as directed on the cans. Add
sugar (vary to meet personal taste but the amount will also change based on
the brand of juice and lemonade that you use) and flavorings.

You can also make this using 7-Up or Sprite (skip the sugar if you do this).
It is amazing the change that just a little of the almond extract makes in
the flavor of this combination---start with just a little because it is so strong.

BLACK BEAN CHILI

1 cup dried black beans, soaked overnight in hot water to cover
1 Tbsp. olive oil
1/3 cup chopped onions
1 Tbsp. minced garlic
1 Tbsp. seeded and chopped jalapeno chili peppers
6 cups basic chicken stock
1 Tbsp. freshly squeezed lime juice
2 Tbsp. Emeril's Southwest Essence
1/2 tsp. salt
3 turns fresh ground pepper
1/4 cup coarsely chopped fresh cilantro

Drain and rinse the beans. Heat oil in a large skillet over high heat. Add onions, garlic, jalapenos and beans and sauté, stirring occasionally, for 2 minutes. Add stock, lime juice and Emeril's Southwest Essence. Bring to a boil, lower the heat and simmer for 50-60 minutes, or until beans are tender. Stir in salt, pepper and cilantro and simmer for about 5 minutes longer. Remove from heat. Serve immediately or store refrigerated in an airtight container for up to 2 days. Reheat in a saucepan over low heat, stirring constantly.

BOSTON BROWN BREAD

1/2 cup each all-purpose and whole-wheat flours and yellow cornmeal
1/2 teaspoon salt
1/2 teaspoon baking soda
1/3 cup molasses
2/3 cup buttermilk (see Note)
1/2 cup seedless raisins

Mix all ingredients and put in well-greased and floured 1-pound coffee can. Cover with foil and tie. Set on trivet in slow cooker and pour 2 cups hot
water around can. Cover cooker and cook on high about 2 1/2 hours. Let
stand in can on cake rack about 5 minutes. Then turn out, slice and serve
hot. Note: Recipe can be doubled using two 1-pound cans. If butter milk
is not available, put 1 tablespoon vinegar in measuring cup and add enough
sweet milk to make 2/3 cup. Mix well and let stand a few minutes in warm
place before using.

BUFFALO POPCORN

3 quarts Popcorn, air-popped -- or other popping method
2 cups Corn Chips -- slightly broken
1 cup Peanuts
1/4 cup Butter or Margarine
2 tablespoons Hot Sauce -- Louisiana-Style
1 teaspoon Celery Seed
Salt -- as desired

Combine remaining popcorn with corn chips and peanuts. In small saucepan,
melt butter or margarine with hot sauce, celery seed and salt. Pour over
popcorn mixture, tossing gently to coat. Spread on l5x10-inch baking sheet.
Bake at 350 degrees Fahrenheit for 10 minutes. Remove from baking sheet to
large serving bowl. Toss with remaining 2 cups popped corn. Serve
immediately or store in airtight container.

Source: "Real Food for Real People presents: Volume 11- The Popcorn Book"
Copyright: "(c) 2002, Kaylin White/Real Food for Real People"

CHEESY PASTA AND PORK CASSEROLE
Serves 8-10

1 1/2 lb. fresh, lean ground pork
1 lb. box Cavatopi pasta (curly pasta)
4 tbsp. butter
1 1/4 cup diced onion
1/4 cup minced, fresh basil
1/4 cup minced fresh oregano
1 cup diced red bell pepper
3 tbsp. flour
1 1/4 cup whole milk
1 cup heavy whipping cream
2 cups cubed cheddar cheese
1 1/3 cup cubed smoked mozzarella cheese
1 cup shredded smoked cheddar cheese
3/4 cup parmesan cheese
1/4 tsp. cayenne pepper
1/2 tsp. salt
1/4 tsp. black pepper paprika

Preheat oven to 350 F. Cook pasta al dente. Cool under cold water and drain. Pour pasta into casserole dish. Cover to prevent drying. In a skillet over med-high heat, melt 2 Tbs. butter. Add onion, green and red bell peppers and sauté for 5 minutes. Add basil, oregano and ground pork. Mix while cooking until the pork is finely crumbled. In a separate saucepan over medium heat, melt remaining 2 Tbsp. butter. Add flour and cook for 1 minute while stirring. Add
milk, cream, regular cheddar and mozzarella cheeses and cook until the cheeses melt and the sauce comes to a boil. Reduce heat and cook until sauce thickens. Add salt, cayenne and black pepper. In the casserole dish, mix together the pasta with the pork mixture, then cover with the cheese sauce. Top with chipotle cheddar and parmesan cheeses, cover and bake for 1 hour at 350 degrees F. Remove cover in the last 10 - 15 minutes of cooking to brown the top. Remove from oven, sprinkle with paprika and serve.

CHICKEN POTATO CASSEROLE

Spray a baking dish w/ non stick spray. Lay frozen hash browns in bottom of
pan to cover the entire bottom of pan.

1 can of mixed vegetables, or any other can of veggies you like, drained
Chicken breast, whole or sautéed chunks
1 can cream of celery soup
1 can cream of mushroom soup
1 cup milk
Favored seasonings, to taste, i.e.; salt, pepper, onions, etc.

Mix all the canned ingredients and milk, and add cubed chicken. Pour over
the hash browns, season, and bake at 350 deg. F. for 1 hour. (If you are using whole chicken breast, just lay them on top of the mixture before baking.)

CORNBREAD DRESSING

6 cups crumbled cornbread
4 cups crumbled light bread
1 tsp. poultry seasoning
1 tsp. salt
1 tsp. sage
1/2 tsp. pepper
1/2 tsp. celery salt
1/2 tsp. thyme
1/2 cup bell pepper
1/2 cup chopped onion
3 hard-cooked eggs, chipped
2 to 2 1/2 cups chicken or turkey broth

Sauté onion, bell pepper, and celery in 2 Tbsp. butter while preparing the ingredients. Them mix all ingredients and pour broth of chicken or turkey giblets and add cooked meat pieces that have been boiled. Stuff turkey or place in a greased roaster pan. Bake at 350 degrees for 45 minutes or until done.

CORNBREAD SALAD

1 pkg. ranch style dressing mix
8 oz. sour cream
1 cup mayonnaise
1 9" pan baked and crumbled corn bread
2- 16 oz. cans pinto, drained
3 large tomatoes
1/2 cup chopped green pepper
1/2 cup chopped green onions
2 cups shredded cheddar cheese
1 17 oz. can whole kernel corn

Combine dressing mix, sour cream, and mayonnaise, set aside. Place 1/2
crumbled cornbread in bottom of a large bowl, top with 1/2 pinto beans. In
a medium bowl, mix tomatoes (chopped), pepper, onions and toss to mix.
Layer 1/2 mixture over pinto beans. Top with 1/2 cheese, corn and dressing.
Repeat layers, using remaining 1/2 of all ingredients. Garnish with crumbled cooked bacon, tomatoes wedges if desired. Cover and chill at least 2 hours before serving. This generous salad keeps well.

COUNTRY HAM AND CHEDDAR CHEESE SOUFFLÉ
Serves 8 4-ounce soufflé cups or 1-quart soufflé dish.

1 1/2 cups milk
1/2 cup flour
4 tablespoons butter, room temperature
3/4 cup aged white cheddar cheese, grated
8 tablespoons Virginia country ham, finely chopped
4 egg yolks
3 egg whites
Salt
White pepper

Preheat oven to 350 degrees. Using 1 tablespoon of butter, grease the bottom and side of soufflé dishes. Place milk in a sauce pan, simmer and cool to lukewarm. Place the flour in a mixing bowl, pour in lukewarm milk while stirring with a whisk. Return mixture to sauce pan and cook while stirring over medium heat until thick. Cool mixture slightly and add remaining butter, cheese, ham and egg yolks. Mix thoroughly and season with salt and pepper. Beat egg whites in a separate bowl until stiff, but not dry. Fold beaten egg whites into soufflé base. Fill the soufflé dishes to the top and bake in a water bath until puffed and light brown, about 20-25 minutes. Serve immediately.

CREAMY MASHED POTATO BAKE
Serving Size: 6

3 cups hot mashed potatoes
1 cup sour cream
1/4 cup milk
1/4 tsp. garlic powder
1 1/3 cups French fried onions
1 cup shredded Cheddar cheese

Preheat oven to 350. Combine mashed potatoes, sour cream, milk and garlic powder in large bowl; mix well. Spoon half the mixture into 2 qt. baking dish. Sprinkle with 2/3 cup French fried onions and 1/2 cup cheese. Top with remaining potato mixture. Bake 30 min. until hot. Top with remaining onions and cheese. Bake 5 min. until onion are golden.

CREAMY TACOS

1 lb. ground meat
2 lbs. Velveeta cheese
1 can Rotel tomatoes
1 can mushroom soup
1 can evaporated milk
1 small can of green chilies
1 can ranch style beans
1 lb. can tomatoes

Cook and season meat. In a very large pot heat all of the ingredients together. This makes a very large quantity of cheese dip. Very tasty stuff, and perfect for a large party.

CRÈME BRULEE FRENCH TOAST
(Burlington's Willis Graves B&B, Burlington, KY)

Basic Crème Brulee recipe for filling:
2 cups heavy cream
1/4 cup plus 4 tbsp sugar
pinch of salt
3 egg yolks
1 tsp. pure vanilla extract
1/4 tsp lemon zest (optional)

To ensure a smooth consistency, line the bottom of the baking pan or glass Pyrex dish with a damp kitchen towel before adding the ramekins and boiling water.

Preheat over to 300 degrees Fahrenheit and have a pot of boiling water ready.

In a saucepan over medium heat, combine cream, 1/4 cup sugar and salt, and cook, stirring occasionally, until steam rises, 4-5 minutes.

In a bowl, beat egg yolks and vanilla until smooth. Pour hot cream into yolks, a little at a time, stirring constantly, until blended. Strain mixture through a fine
mesh sieve, set over a bowl, and divide mixture among 4, 6 oz. ramekins. Place ramekins in a baking pan, and add boiling water to fill pan half way up sides of ramekins. Cover loosely with foil, and bake until custard is just set, 25-30 min. Chill 2-3 hrs.

Buy the best un-sliced white sandwich bread (try your favorite bakery). (When very fresh, it's hard to cut pockets so use a few days after purchase). Trim crust off bread and cut into several 1 3/4 inch thick slices. Using a serrated knife, cut deep pockets on each slice (don't cut all the way through).

Fill each pocket with crème brulee just enough to keep inside.

In a shallow dish, whisk together 3 eggs and 1 1/2 cup of half and half. Place filled bread in egg mixture; let stand until the bread is saturated, turning bread to soak all sides.

Melt butter in large skillet or griddle; add bread; cook until golden brown on all sides and filling hot.

When taken off griddle, sprinkle about 3/4 tsp of sugar on top of bread and use kitchen torch to caramelize sugar, use small circular motions just above the surface. Serve immediately. Serve with a side of pure maple sugar. This is very
good with sausage or bacon.

CUMBERLAND HOUSE BREAD PUDDING
WITH WHISKEY SAUCE
(Burkesville, KY)

Custard Mix
8 large eggs
2 cups granulated sugar
1 tsp salt
5-1/2 cups milk
1 tsp vanilla

Blend eggs, salt and sugar lightly with wire whisk. Add vanilla and milk. Blend and strain. Set aside.

Pudding
1/2 lb stale French bread
4 oz melted butter
1/2 cup pecans, toasted
custard mix (as above)

Break French bread into medium pieces. Add pecans and melted butter. Arrange in 9x13 inch baking dish. Pour custard mix over bread pieces.

To bake, place the baking dish in a larger pan to create a double boiler effect. Place a small amount of water in the bottom pan. Bake at 350 degrees for 50-60 minutes. Test by inserting a knife blade into the center of the pudding.

Whiskey Sauce
8 oz butter, melted
2 cups powdered sugar
2 extra-large eggs
2 Tbsp whiskey

Melt butter. Whip in powdered sugar. Fold in eggs. Add whiskey. Serve warm over bread pudding.

DEVILED EGGS WITH BACON

6 large eggs, hard boiled

1 tbsp. mayonnaise or more if needed
1/2 tsp. white vinegar
1 tsp. prepared horseradish
1/2 tsp. dry mustard
Dash of Tabasco
Salt and pepper to taste
4 slices bacon, cut into small pieces and cooked crisp
Fresh parsley for garnish

Halve the eggs and carefully scoop out the yolks and put them into a mixing bowl. Add mayonnaise, vinegar, horseradish, mustard and Tabasco and blend well.

Season to taste and place the eggs on a decorative dish. Can be made to this point a day ahead and stored in the refrigerator covered with plastic wrap.

Sprinkle with bacon bits and chopped parsley before serving.
EMERILS BABY BAM ESSENCE

3 tablespoons paprika
2 tablespoons salt
2 tablespoons dried parsley
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon celery salt

Mix well, store in air-tight container. Use about 2 tsp per recipe.

EMERILS SPAGHETTI PIE
(Kid's recipe)

This layered pie is a really kicked-up idea for leftover spaghetti noodles! I use mozzarella cheese in this recipe, but make yours with whatever cheese you like best. Cheddar, Monterey Jack, or even smoked Gouda would be great.
Yield 6 to 8 servings

11/4 teaspoons salt
2 cups broccoli, cut into small flowerets by using only about an inch of the stem
2 teaspoons olive oil
1 cup chopped yellow onion
2 teaspoon minced garlic
2 1/2 teaspoons Baby Bam (page 234)
1 teaspoon dried parsley
1/2 teaspoon dried basil
1/4 teaspoon ground black pepper
1/2 pound ground beef
8 large eggs
1/2 cup milk
1/2 cup finely grated Parmesan cheese (about 2 ounces)
3 cups cooked spaghetti
1 heaping cup grated mozzarella (or other type) cheese (about 4 ounces)

1. Make sure the oven rack is in the center position and preheat the oven to 375ºF.

2. Bring a small saucepan of water to a boil over high heat.

3. Add 1/2 teaspoon of the salt and the broccoli and cook for 3 minutes, until the broccoli is slightly cooked but still crisp and bright green. This is called blanching.

4. Using oven mitts or pot holders, remove the saucepan from the heat and drain the broccoli in a colander set in the sink, pouring away from you. Rinse under cold running water. Set aside to drain.

5. Heat the oil in a medium skillet over medium heat. Add the onions, garlic, 1 teaspoon of the Baby Bam, the parsley, basil, 1/4 teaspoon of the remaining salt, the pepper, and ground meat, and cook, stirring, until the meat is no longer pink (that means it's cooked through) and the onions start to brown, about 8 minutes.

6. In a large bowl, whisk together the eggs, milk, the remaining 11/2 teaspoons of Baby Bam, and the remaining 1/2 teaspoon of salt. Add the Parmesan cheese and whisk well to combine.

7. Spread the cooked spaghetti evenly in a casserole dish.
8. Pour the meat mixture over the spaghetti and toss with a fork to combine.

9. Place the blanched broccoli on top of the spaghetti.

10. Pour the egg mixture over the spaghetti.

11. Sprinkle the spaghetti evenly with the mozzarella cheese and bake it in the oven until golden brown, about 20 to 25 minutes.

12. Using oven mitts or pot holders, remove the casserole dish from the oven and let it rest and firm for 5 minutes before serving.

NO CANDIED FRUIT FRUITCAKE
This is from Sally Vest, Palatine, Illinois- Not sure which magazine?

1 1/2 Cups all-purpose flour
1 1/2 Cups sugar
1 teaspoon baking powder
1 teaspoon salt
5 1/2 Cups pecan halves
2 jars (16 oz. each) maraschino cherries, drained
1 Can (20 oz.) crushed pineapple, drained
2 Packages (8 oz.each) pitted dates, halved and quartered
6 Eggs
1/2 Cup orange juice
1/4 to 1/2 Cup corn syrup

In a large bowl, combine the first four ingredients. Add pecans, cherries, pine-
apple and dates; toss to coat. Beat eggs and orange juice; add to fruit mixture and mix well. Line two 9 inch x 5 inch x 3 inch loaf pans with foil and grease the foil. Pour mixture into pans and press down. Bake at 300 F. for 1 3/4 to 2 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans. Remove foil. Brush with corn syrup; cool completely. Yield: 2 fruit cakes These are said to freeze beautifully.

GERMAN APPLE PUFF PANCAKE
(Ghent House B&B, Ghent, KY)

3/4 cup all-purpose flour
3/4 cup milk
1/2 tsp salt
4 eggs
1/4 cup margarine
2 medium-size apples thinly sliced
1/4 cup sugar
1/4 tsp ground cinnamon

Heat oven to 400 degrees.

Place 2 round cake pans in oven with 2 Tbsp margarine in each pan; rotate pans until margarine is melted and coats sides of pans.

Beat flour, milk, salt and eggs.

Arrange half of apples sliced thinly in each pan; divide batter evenly between pans. Mix sugar and cinnamon, sprinkle 2 Tbsp sugar mixture over batter in each pan. Bake until puffed and golden brown (about 20-25 minutes).
Makes 4 servings.

GRILLED CHICKEN APPLE CAESAR SALAD

1/3 cup bottled Lite Caesar salad dressing
2 Tbsp. Dijon mustard
2 frozen boneless chicken breasts
4 cups bite-size pieces romaine lettuce
1 large red apple, sliced in half then into small pieces
1/4 cup grated Parmesan cheese
1/2 cup seasoned croutons
1/4 cup roasted almonds (optional)
1/2 tsp. fresh ground pepper


Prepare barbecue grill (medium-high heat) or preheat broiler. Whisk Caesar salad dressing and mustard in a small bowl to blend. Reserve 1/3 cup dressing mixture for salad. Defrost chicken in microwave. Brush chicken with remaining mixture; season with salt and pepper. Grill or broil chicken until cooked through, about 4 minutes per side. Transfer chicken to plate.

Toss lettuce in medium bowl with reserved 1/3 cup dressing mixture; divide salad between two plates. Cut apple into small pieces; arrange over lettuce. Cut chicken crosswise into thin slices; arrange over lettuce. Sprinkle salads with cheese, croutons and roasted almonds (optional). Top with fresh ground pepper. Makes 2 servings.

HAMANTASCHEN

2 1/2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
3/4 cup butter or margarine
1 teaspoon grated lemon peel
1/2 teaspoon vanilla
2 eggs
Prune Filling -- (recipe follows)
OR
Apricot or Plum Filling -- (recipe follows)
OR
Poppy Seed Filling -- (recipe follows)

PRUNE FILLING
1 (12 ounce) package pitted prunes
1 cup chopped walnuts
2 tablespoons honey
1 tablespoon lemon juice

APRICOT OR PLUM FILLING
1 1/2 cups apricot or plum jam
1/2 cup finely chopped almonds or walnuts
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1/2 cup dry bread crumbs (about)

POPPY SEED FILLING
1 cup poppy seed
1/4 cup walnut pieces
1 tablespoon butter or margarine
1 tablespoon honey
1 teaspoon lemon juice
1 egg white

Mix flour, sugar and baking powder in large bowl. Cut in butter, using
pastry blender or crisscrossing 2 knives, until mixture resembles fine
crumbs. Mix lemon peel, vanilla and eggs. Stir into flour mixture until
dough forms a ball. (Use hands to mix all ingredients if necessary; add up
to 1/4 cup additional flour if dough is too sticky to handle.) Cover and
refrigerate about 2 hours or until firm.

Prepare desired filling. Heat oven to 350 F. Roll half of dough at a time
1/8 inch thick on lightly floured cloth-covered surface. Cut into 3-inch
rounds. Spoon 1 level teaspoon filling onto each round. Bring up 3 sides,
using metal spatula to lift, to form triangle around filling. Pinch edges
together firmly. Place about 2 inches apart on ungreased cookie sheet. Bake
12 to 15 minutes or until light brown. Immediately remove from cookie sheet
to wire rack. Yield: 48 cookies (1 per serving).

PRUNE FILLING:

Heat prunes and enough water to cover to boiling in 2-quart saucepan;
reduce heat. Cover and simmer 10 minutes; drain well. Mash prunes. Stir in
remaining ingredients.

APRICOT OR PLUM FILLING:

Mix jam, almonds, lemon peel and lemon juice. Stir in just enough bread
crumbs until thickened.

POPPY SEED FILLING:

Place all ingredients in blender or food processor. Cover and blend until
smooth.

HOLIDAY MUFFIN MIX

5 cups Flour
1 cup Whole Wheat Pastry Flour
1 1/2 cups Sugar
1 cup Instant Non-Fat Dry Milk
1/4 cup Baking Powder
2 teaspoons Salt
2 tablespoons Cinnamon
1/2 teaspoon Cloves

Spoon flour into measuring cup; level off. In large bowl, combine all ingredients; blend well. Store in airtight container in a cool, dry place. About 8 cups mix.
High Altitude- Above 3500 Feet: Decrease baking powder to 2 1/2 tablespoons.

For gift giving, measure 2 cups mix, and place in airtight container or zipper- topped storage bag. A pint jar is the perfect size for giving this mix as a gift. To decorate, cut a 9 inch-diameter circle from fabric of your choice. Center fabric over lid and secure with a rubber band. Tie on raffia or ribbon bow to cover the rubber band. Attach card with the following directions:

Red's Holiday Muffins

2 cups Holiday Muffin Mix
2/3 cup water
1 egg, slightly beaten
1/4 cup oil

Heat oven to 400 deg. Line 2 muffin cups with paper baking cups. In medium
bowl, place muffin mix, water, egg and oil; stir until dry ingredients are just moistened. DO NOT OVER MIX. Fill prepared muffin cups approximately
1/2 full. Bake at 400 degrees F for 10 to 15 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm. Makes 12
Tip: 1/2 cup miniature chocolate chips or 1/2 cup pecan pieces can be added
to batter.
High Altitude- Above 3500 Feet: Bake at 425 deg. for 10 to 15 minutes.
Source: "Volume 12, Favorite Holiday Recipes"
Copyright: "(c) 2002, Kaylin White/Real Food for Real People"

HONEY MUSTARD ROASTED POTATOES

4 large baking potatoes (about 2 pounds)
1/2 cup Dijon mustard
1/4 cup honey
1/2 teaspoon crushed dried thyme leaves
Salt and pepper -- to taste

Peel potatoes and cut each into 6 to 8 pieces. Cover potatoes with salted
water in large saucepan. Bring to a boil over medium-high heat. Cook
potatoes 12 to 15 minutes or until just tender. Drain. Combine mustard,
honey and thyme in small bowl. Toss potatoes with honey-thyme mustard in
large bowl until evenly coated. Arrange potatoes on foil-lined baking sheet
coated with nonstick cooking spray. Bake at 375 F 20 minutes or until
potatoes begin to brown around edges. Season to taste with salt and
pepper. Yield: 4 servings.

HONEY WHEAT SUNFLOWER BREAD

2 cups Water -- very warm
3 cups Flour -- (more or less)
2 packages Active Dry Yeast -- (5 tsp.)
1 Tablespoon Sugar
2 cups Whole Wheat Flour
1 cup Oats -- (not quick)
1/4 cup Butter or Margarine
1/4 cup Honey
2 teaspoons Salt
1 cup Sunflower Seeds -- unsalted

In a large mixing bowl, combine water, 2 cups flour, yeast and sugar. Beat
on low speed for three minutes. Cover and let rise in a warm place until
doubled- about 30 minutes. Mixture will be spongy. Stir in whole wheat
flour, oats, butter, honey and salt. Mix well. Stir in sunflower seeds and
remaining flour, until ready to turn onto floured surface and knead. Knead
until smooth and elastic, for about 5-8 minutes. Shape into a ball and
place inside a greased bowl. Turn once to coat top, and cover with a cloth.
Let rise in a warm place until doubled, about 30 minutes. Punch down and
divide in half. Cover and let rise another ten minutes. Shape into two
loaves, and place into two greased bread pans. Cover and let rise until
doubled- about 30 minutes. Bake at 375 degrees F for 20 minutes. Cover
with foil, and bake an additional 15 minutes. Remove from pans and cool on
wire racks.

HOT CREAM CHEESE SANDWICHES

1 lb (450 g) cream cheese at room temperature
3 eggs, lightly beaten
1/4 cup (60 ml) finely chopped chives or scallions (spring onions)
1 loaf French bread (baguette)

Suggested fillings:
Thinly sliced cooked ham
Thinly sliced smoked salmon
Thinly sliced cooked turkey
Canned tuna, drained and mixed with finely chopped green bell pepper
Chopped raw vegetables
Cooked shrimp or crab meat

Combine the cream cheese, eggs, and chopped chives in a bowl and beat with a wooden spoon until thoroughly combined. Cut the loaf of bread in half lengthwise and scoop out some of the soft interior, forming a pair of shallow shells. Fill the bread with a filling of your choice and spread the cream cheese mixture in a thick layer on top of both halves of the loaf. Place on a baking sheet and bake in a preheated 450F (230C) oven until the topping is set and lightly browned, about 15 minutes. Cut into individual portions and serve immediately.
Serves 6 to 8. Bon appetit from the Chef at World Wide Recipes

ITALIAN FRUIT and NUT CAKE no candied

fruit & nuts-
1 Cup hazelnuts, toasted, skinned, coarsely chopped*
1 Cup walnuts, toasted, coarsely chopped**
3/4 Cup pitted dates, sliced
3/4 Cup dried apricots, diced
3/4 Cup dried cherries, diced
1/2 Cup golden raisins
1/2 Cup miniature semisweet chocolate chips
1 Tablespoon finely grated orange peel
3 tablespoons orange liqueur or orange juice

cake-
1 Cup unsalted butter, softened
1 Cup sugar
3 Eggs
1 Tablespoon vanilla extract
2 1/2 Cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 Cup sour cream
Powdered sugar

syrup-
1 Cup sugar
1/4 Cup orange juice
1/4 Cup orange liqueur or additional orange juice

1. Heat oven to 350 F. Grease and flour 12 Cup Bundt pan.***
2. In small bowl, stir together hazelnuts and walnuts. In medium bowl stir
together all remaining fruit and nuts ingredients.
3. In large bowl, beat butter and 1 cup sugar at medium-high speed 5 to 6
minutes or until light and fluffy. In medium bowl, whisk together eggs and
vanilla. Add to butter mixture in three part, beating well after each
addition. In another large bowl, stir together flour, baking powder, baking
soda and salt. Alternately beat flour mixture and sour cream into butter
mixture at low speed until combined, beginning and ending with flour
mixture. Stir in nut mixture and fruit mixture. Spoon into pan, smoothing
top with spatula.
4. Bake 55 to 60 minutes or until toothpick inserted in center comes out
clean. During last 10 minutes of baking, make syrup by whisking together
all syrup ingredients in small saucepan. Cook over medium heat until sugar
is dissolved, stirring occasionally. As soon as cake is done, generously
poke holes in cake with skewer, brush with half of the syrup. Cool in pan
10 minutes. Place wire rack on sheet of parchment or waxed paper. Invert
cake onto rack; brush with remaining syrup. Cool completely. (Cake can be
made up to three days ahead. Cover and store at room temperature.)
Immediately before serving, sprinkle with powered sugar.

TIPS *To skin hazelnuts, place nuts on baking sheet. Bake at 350 F. for 8
to 12 minutes or until lightly toasted. Place on kitchen or paper towel;
cover with second towel. Cool slightly. Briskly rub hazelnuts with towel
until skins flake off. Some stubborn skins may remain, which is okay.

** To toast walnuts, spread on baking sheet; bake at 375 F. for 7 to 10
minutes or until lightly browned. Cool.

*** If using Bundt pan with dark interior, reduce oven temperature to 325 F.
and bake for 60 to 70 minutes. 16 Servings

JERK SAUCE

1 cup chopped green onion
1/4 cup unsweetened lime juice
2 tbsp dark molasses
2 tbsp soy sauce
2 tbsp freshly chopped ginger root
2 lg garlic cloves peeled and crushed
2 jalapenos stemmed and seeded
1/2 tsp cinnamon
1/4 tsp allspice
1/4 tsp nutmeg
1/8 tsp dried tarragon

Puree all ingredients in food processor or blender. Serve over beef, chicken, pork, or lamb.

LINGUINI WITH WHITE CLAM AND BROCCOLI SAUCE

Makes 6 servings

3 cups broccoli florets
36 littleneck clams
1 pound linguini
1/2 cup extra virgin olive oil
6 cloves garlic, peeled and sliced
1/2 teaspoon crushed hot red pepper
1/4 cup chopped fresh Italian parsley

Cook the broccoli in a large saucepan of boiling salted water just until it is softened a little bit, about 2 minutes. Drain it well and cool under cold running water. Drain completely, then chop the broccoli coarsely.

Scrub and shuck the clams (or have your fishmonger do it), reserving the liquid. Strain the liquid, chop the clams, and combine them with the liquid. Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat. Stir the linguini into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until not quite done al dente, about 6 minutes.

Scatter the garlic over the oil and cook, shaking the pan, until golden, about 2 minutes. Add the blanched broccoli and crushed red pepper and cook until the broccoli is sizzling, about 2 minutes. Pour in the clams and their liquid and bring to a boil. Ladle about 1/2 cup of pasta-cooking water into the skillet. Bring to a boil, then lower the heat so the sauce is at a lively simmer. Cook until the broccoli is tender, about 4 minutes.

If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet. If not, drain the pasta, return it to the pot, and pour in the sauce. Bring the sauce and pasta to a boil, stir in the parsley and check the seasoning, adding salt and crushed red pepper if necessary. Cook, stirring, until the pasta is done and there is enough sauce to coat the pasta generously but still form a small pool in the bottom of the pan, 1 to 2 minutes. Divide the pasta among warmed bowls, spooning some of the sauce from the pan and drizzling some of the remaining olive oil over each serving. from Lidia's Italian Kitchen

MAGICAL MINESTRONI STEW

1 and 1/4 cup hot water
3/4 cups chopped onion
3/4 cups chopped celery
1/2 tsp dried minced garlic
2 cups tomatoes, chopped, undrained
1 cup Hunts tomato sauce
1/3 cup uncooked macaroni
10 oz red kidney beans, 1 16oz can rinsed and drained
1 cup chopped broccoli
1 cup diced carrots, fresh or frozen
2 tsp dried parsley
1 tsp Italian seasoning
1/8 tsp pepper

In large saucepan combine 1/2 cup water, onion, celery and garlic. Cook
over medium heat for 5 minutes, stirring often. Add tomatoes, tomato sauce,
uncooked macaroni, kidney beans, and remaining one cup water, broccoli, carrots, parsley, Italian seasoning, and pepper. Mix well; bring to boil. Lower heat
and simmer 20 to 25 minutes.

Note: You can add the macaroni later in the cooking process or cook it
separately and add it at the serving time, if you like. 4 1-1/2 cups servings.

MAPLE PUMPKIN CHEESECAKE

1 1/4 cup graham cracker crumbs
1/4 cup sugar
1/4 cup butter or margarine, melted
3 ( 8-ounce) packages cream cheese, softened
1 ( 14- ounce) can Eagle Brand Sweetened Condensed Milk (not evaporated)
1 (15- ounce) can pumpkin (1 3/4 cups)
3 eggs
1/4 cup Pure Maple Syrup
1 1/2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
Maple Pecan Glaze (recipe below)

Preheat oven to 325.
Combine crumbs, sugar and butter, press firmly on bottom of 9- inch spring-form pan. With mixer, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, 1/4 cup maple syrup, cinnamon, nutmeg and salt; mix well. Pour over crust in prepared spring-form pan. Bake 1 1/4 hours, or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours.

Maple Pecan Sauce:
In medium sauce pan, combine 1 cup (1/2 pint) whipping cream and 3/4 cup pure maple syrup; bring to a boil. Boil rapidly 15 to 20 minutes or until thickened;
stir occasionally. Stir in 1/2 cup chopped pecans. Cover and chill until served. Stir before serving. To serve, spoon some Maple Pecan Sauce over cheesecake.
Garnish with additional pecans if desired.

MINCE MEAT PIE FILLING

6 cups lean ground beef
12 cups chopped apples -- peeled and cored
6 cups raisins
1 cup apple cider or brandy
1 tablespoon ground cinnamon
1 tablespoon ground allspice
1 tablespoon ground nutmeg
3 1/2 cups white sugar

In a large skillet over medium heat, cook the ground beef thoroughly. Being sure not to over-brown it. Place chopped apples and the cooked ground beef in a food processor and pulse until the mixture is made up of pea sized chunks. In a non-reactive skillet combine the apple and ground beef mixture with the raisins, apple cider or brandy, ground cinnamon, ground allspice, ground nutmeg and the white sugar. Simmer for 30 minutes. Cool filling to lukewarm and pour into freezer bags (2 cups per bag). Freeze filling until needed. One baggie will fill one 8 inch double crust pie. Thaw filling before using. Makes 8 pints filling

MOCHA SHAKE

1/4 cup warm water
2 tbsp Hershey's cocoa
1 tbsp sugar
1 cup cold coffee
1 cup vanilla ice cream
Crushed ice Whipped cream (optional)

In blender container, combine water, cocoa and sugar. Cover; blend on low speed. Add coffee; cover and blend. Add ice cream; cover and blend until smooth. Serve immediately over crushed ice. Garnish with whipped cream, if desired. Makes about three 6 ounce servings.

OLD VIRGINIA WASSAIL WITH MINT and APPLE RINGS

2 cups orange juice
2 cups pineapple juice
2 quarts apple cider
3/4 cup lemon juice
1 tsp. whole allspice
Mint sprigs and apple rings for garnish

Combine the apple cider, orange juice, pineapple juice, lemon juice, and
allspice in saucepan. Heat 5 min, stirring occasionally. Place wire sieve
over bowl, strain the apple cider mixture. Remove allspice and discard. Pour
the warm wassail into pitcher. Garnish with mint sprigs and apple rings.
Serve warm. Makes 16 servings.

OMELET SANDWICH WITH SPINACH FILLING
(Cumberland House B&B, Burkesville, KY)

6 eggs, 4 beaten whole, the yolks of 2 separated from the whites
1 pkg frozen spinach, chopped and thoroughly drained until almost dry
6 Tbsp butter
1/4 cup heavy cream
1 cup fresh bread crumbs
2/3 cup freshly grated parmesan cheese
salt and pepper
4 slices firm-textured white bread cut into fingers and fried in butter until brown

Cook the spinach in 2 Tbsp of butter until it is reduced to a puree. Beat the two egg yolks with the cream and stir them into the spinach with most of the bread crumbs and cheese, reserving about 1 Tbsp of each.

Heat 1 Tbsp of the butter in a large skillet or omelet pan. Season the four beaten eggs with salt and pepper, and pour half of the egg mixture into the pan. Cook until just set, and slide the omelet onto a serving dish.

Lightly beat the two egg whites, dip the fried bread fingers into the egg white and arrange them around the edge of the omelet. Spread the spinach mixture on the
center of the omelet. Heat another Tbsp of butter in the omelet pan and make another thin omelet with the remaining egg mixture. Slip this omelet over the filling, moist side uppermost, so that the spinach is completely hidden.

Melt the remaining butter and sprinkle it on top, then sprinkle on the remaining bread crumbs and cheese. Bake in a preheated 450 degree F. oven for about five minutes, them place the omelet under a preheated broiler for a minute or two to brown the top.

ORANGE DROPS

1 cup (250 ml) evaporated milk
1 cup (250 ml) plus 2 cups (500 ml) sugar
1/4 cup (60 ml) orange juice
Grated rind of 2 oranges
1 cup (250 ml) chopped almonds, walnuts, or pecans

Heat the evaporated milk in a small saucepan over low heat or in the microwave - do not boil. Melt 1 cup (250 ml) sugar in a small saucepan over moderate heat until it is a rich brown*. Stir the orange juice into the hot milk and stir this mixture into the browned sugar. Stir in the remaining sugar until dissolved and boil covered for 3 to 4 minutes, until the steam washes the sugar crystals off the
sides of the pan. Cook uncovered over low heat, without stirring, until the mixture reaches the soft-ball stage* (234F, 112C). Stir in the orange rind and allow to cool to room temperature. Beat the mixture until creamy and stir in the chopped nuts. Drop by spoonfuls onto aluminum foil and allow to set. Makes about 2 pounds (1 Kg).

PASSOVER BRISKET

8 to 10 pound brisket
Garlic cloves
1 quart beef stock (unsalted or low salt)
3 large onions, sliced
3 tablespoons vegetable oil
2 teaspoons salt
2 teaspoons Emeril's Original Essence
1 teaspoon freshly ground black pepper to taste
1 teaspoon onion powder
1 teaspoon garlic powder
1 cup ketchup
1 cup chili sauce
1 cup brown sugar

Preheat oven to 500ºF.

Using a paring knife and your finger, stuff brisket all over with garlic. Place brisket in a baking dish or casserole and bake until browned on top, remove from oven, turn brisket and return to oven until browned on both sides. Reduce oven temperature to 350ºF. Add enough beef stock to casserole to come up 1 inch on sides, cover with foil and bake one hour.

While brisket is cooking, heat a large skillet over medium high heat and sauté onions in vegetable oil, stirring occasionally, until caramelized and most liquid has evaporated, about 20 minutes. Set aside.

Remove brisket from oven after one hour and add caramelized onions and all remaining ingredients, moving meat around to combine ingredients. Cover and continue to bake until very tender but not falling apart, another 2 to 3 hours. Remove brisket to a carving board and slice. Strain reserved cooking liquids and pour over sliced brisket. Brisket may be returned to casserole dish and allowed to cool, then served the next day. (Reheated in oven.)

Brisket is better if made a day in advance.

POT ROASTED HERB SCENTED PORK LOIN
(PORCHETTA)
Makes 8 servings

1/2 cup fresh rosemary leaves, plus two fresh rosemary sprigs
6 tablespoons extra virgin olive oil
10 cloves garlic
16 fresh sage leaves
2 teaspoons salt
3 1/2 pounds boneless loin of pork roast (see note below)
1 bay leaf
Freshly ground black pepper

Put 1/2 cup rosemary leaves, 3 tablespoons of oil, five garlic cloves, eight sage leaves and 1 teaspoon of salt in a food processor bowl. Process until you have a fairly smooth paste.

Lay the loin on the work surface fat side down. Cut along the top side of the "tail" and into the eye of the roast. Continue your cut in a sawing motion, "unrolling" the loin into a rectangle of more or less even thickness. Spread the herb paste evenly over the entire top surface of the pork. Starting with the side of the pork opposite the tail, roll the roast into a compact roll with a spiral of the herb filling running through it. Tie the roast securely at 1-inch intervals with kitchen twine. Season the outside of the roast generously with salt and pepper.

Set the loin in a heavy flameproof casserole into which it fits snugly. (A round 5-quart casserole is ideal). Add the rosemary sprigs, remaining sage leaves, remaining garlic cloves and the bay leaf. Pour in just enough water to cover the meat. Season the water lightly with salt and pepper. Bring to a boil over high heat, lower the heat so the water is simmering, and cook, occasionally turning the pork in the liquid, until almost all of the water has evaporated and the meat begins to stick to the casserole, about 2 hours. Skim the foam that rises to the surface regularly as the pork simmers.

Pour or spoon off the fat remaining in the braising pan, and pour in the remaining 3 tablespoons of olive oil. Adjust the heat to very low. Cook, turning often, until the pork has a caramelized, golden brown crust, 15 to 30 minutes.

To serve hot, as a main course, let the porchetta rest 20 minutes, then slice 1/4 inch thick. Porchetta can also be served warm or at room temperature.

*Note: When preparing a boneless loin of pork, ask your butcher to leave the tail intact when boning the pork; it plays an important role in stuffing the roast and keeping it moist as it cooks. Recipes by Lidia Matticchio Bastianich

POTATO PANCAKES
(Burlington's Willis Graves B&B, Burlington, KY)

Ingredients for Pancake:
2 cups grated potatoes
3 eggs
1 1/2 tbsp flour (all purpose)
1 1/4 tsp salt
1-3 tsp grated onion

Ingredients for Topping:
4 Granny Smith apples (cored, peeled, sliced into rings)
3/4 cup brown sugar
3 tbsp flour (all purpose)
1/4 tsp cinnamon
fresh blueberries and/or raspberries

Pancake:
Beat eggs and stir in potatoes. Mix flour and salt and stir into potatoes/eggs. Stir in onion. Heat cooking oil in skillet, put in mixture to form pancakes, brown on both sides until crisp.

Topping:
Scatter apple rings over bottom of microwaveable dish. Combine sugar, flour, cinnamon and spread over apple rings. Microwave on high for 2-3 minutes.

Place some apple topping on a pancake and garnish with blueberries and/or raspberries. Serve hot.

PUMPKIN CHEESECAKE
CHEESECAKE FACTORY
by Todd Wilbur

To celebrate the holiday, here's a great dessert - a clone for one delicious selection from The Cheesecake Factory's menu of more than 40 cheesecakes. This clone comes to the site from the book, "Top Secret Restaurant Recipes," and this tasty creation will make a delicious finale to your Thanksgiving dinner table this year. Use an 8-inch spring-form pan for this recipe, so that you create a tall, creamy cheesecake that comes out just like the original you can order at this great full-service restaurant chain. Here's to an awesome, belly-stuffing Thanksgiving!

1 1/2 cups graham cracker crumbs
5 tablespoons butter, melted
1 cup plus 1 tablespoon sugar
3 8-ounce packages cream cheese, softened
1 teaspoon vanilla
1 cup canned pumpkin
3 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
whipped cream

1. Preheat the oven to 350 degrees F.
2. Make the crust by combining the graham cracker crumbs with the melted butter and 1 tablespoon sugar in a medium bowl. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste. Keep it crumbly.
3. Press the crumbs onto the bottom and about two-thirds of the way up the sides of the spring-form pan. You don't want the crust to form all of the way up the back of each slice of cheesecake. Bake the crust for 5 minutes, then set it aside until you are ready to fill it.
4. In a large mixing bowl combine the cream cheese, 1 cup sugar, and vanilla. Mix with an electric mixer until smooth.
5. Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue to beat until smooth and creamy.
6. Pour the filling into the pan. Bake for 60 to 70 minutes. The top will turn a bit darker at this point. Remove from the oven and allow the cheesecake to cool.
7. When the cheesecake has come to room temperature, put it into the refrigerator. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces. Serve with a generous portion of whipped cream on top. (http://www.topsecretrecipes.com) Serves 8.

ROAST RASPBERRY PEKIN DUCK

Serves 2

1 Pekin Duck, about 6 lbs.
Basting Mixture For Raspberry Duck
Raspberry Sauce

Preheat your oven to 400 degrees.

Prepare the basting mixture.
Trim any excess fat from the cavity of the duck and remove any neck or gizzard parts from inside the duck. Using a fork, pierce the skin in several places.
While the duck is roasting, prepare the sauce.

Place the duck, breast side up, on rack in a large roasting pan. Brush on a little of the basting mixture and roast for 45 minutes, basting twice. Turn the duck breast side down, baste and roast for another 30 minutes.

Turn the duck, breast side up, baste and roast until golden brown and an instant read thermometer gives you 160 degrees inside the thigh. Remove the duck from the oven and allow to rest for 6-8 minutes, carve and serve with the sauce.

Basting Mixture For Raspberry Duck
Serves 4

Use this baste when roasting duckling to be served with raspberry sauce.

2 ounces Chambord
2 ounces honey
2 ounces bourbon whiskey

Combine ingredients and use in the last half of the roasting period. Baste liberally.

Raspberry Sauce
Serves 4

3 1/2 cups raspberries, fresh
1 each tomato, chopped
1 tablespoon tomato paste
3 tablespoons raspberry vinegar
1 each bay leaf
1 sprig thyme
1 sprig parsley
1/4 cup duck stock
1/2 cup water
1/2 cup sugar
2 tablespoons creme de casis

NOTE: If you don't have duck stock, substitute chicken stock, or go to http://www.clubsauce.com and order their duck stock. It is a fantastic product!

Place 3 cups of the berries as well as the tomato, tomato paste, vinegar and herbs in a 1 quart saucepan. (Reserve the remaining berries for garnish)

Simmer over low heat until the juice of the berries is released.

Pour the berry mixture into a sieve and press down with a rubber spatula to release the juices back into the saucepan.

Place the sauce pan over the heat, add the duck stock and simmer over low heat.

Prepare a simple syrup by boiling the water and sugar for 5-6 minutes. Slowly add the simple syrup to the sauce until a slight sweet flavor develops (not all the simple syrup need be used.)
Sauce Source: BERRIES,MARY FORSELL,TONY CENICOLA

ROASTED PEPPER VIDALIA ONION PASTA SALAD

1 (12-oz.) bag spiral tri-color pasta
1 red pepper, halved
1 yellow pepper, halved
1 large Vidalia onion, sliced
1 pound frozen baby peas
1 can artichokes, packed in water and drained
1 (16-ounce) bottle Wishbone Italian dressing, regular, light or fat-free
1/2 cup Parmesan cheese

Spray baking sheet with cooking spray and place peppers and onions on it. Bake at 375 F until peppers are blackened and onions are roasted. Peel black off the peppers and slice. Cook and drain pasta and rinse with water.

Toss pasta with peppers, onions, peas, artichokes and add dressing and Parmesan. Chill and serve with tomatoes. Serves 12.

ROASTED TURKEY BREAST

1 skinless turkey breast, bone in
2 garlic cloves -- cut into slivers
1/2 tsp dried rosemary
3 tbsp honey
1 tbsp olive oil
1/2 tsp pepper
2 garlic cloves , cut into slivers
1 tbsp dijon mustard
1 tbsp lemon juice
salt to taste

Trim any fat from turkey. Make small slits in top of breast and insert garlic slivers and rosemary. (If you don't have any fresh rosemary, add dried to the honey mixture.) In small bowl, combine honey, mustard, oil, lemon juice and pepper. Brush all over turkey breast. Sprinkle with salt. Place turkey in baking dish, meaty side up. Roast at 350 for 45 to 60 minutes, depending on size of breast. Baste every 10 to 15 minutes until done.

RUSSIAN TEA CAKES

1 cup butter or margarine -- softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/4 teaspoon salt
3/4 cup finely chopped nuts
Powdered sugar

Heat oven to 400 F. Beat butter, 1/2 cup powdered sugar and the vanilla in
large bowl with electric mixer on medium speed, or mix with spoon. Stir in
flour and salt. Stir in nuts.

Shape dough into 1-inch balls. Place about 2 inches apart on ungreased
cookie sheet. Bake 8 to 9 minutes or until set but not brown. Immediately
remove from cookie sheet; roll in powdered sugar. Cool completely on wire
rack. Roll in powdered sugar again. Yield: 48 servings (1 per serving.)

SAUSAGE YORKSHIRE PUDDING
My British readers will recognize this as a variation of the traditional Toad-in-the-Hole. The use of an electric blender puts this dish squarely in the "quick and easy" category.

1 1/2 lbs (675 g) small breakfast link sausages
1 cup (250 ml) all-purpose flour
1 cup (250 ml) milk
2 eggs
1/2 tsp (2 ml) salt
2 Tbsp (30 ml) chopped fresh chives

Fry the sausages in an oven-proof 10-inch (25 cm) skillet until browned and cooked through. Remove the sausages from the skillet and set aside. Drain off and discard most of the fat, leaving just enough to coat the bottom of the skillet. While the sausages are cooking, combine the flour, milk, eggs, and salt in an electric blender. Blend at high speed, scraping down the sides of the container once or twice, until the batter is smooth. Stir in the chopped chives. Return the
sausages to the skillet and, making sure the skillet is very hot, pour the batter over the sausages. Bake in a preheated 450F (230C) for 15 minutes. Reduce the heat to 350F (180C) and bake an additional 10 to 15 minutes, until the batter is puffed and golden brown. Serves 4 to 6.
Bon appetit from the Chef at World Wide Recipes

SKILLET APPLE PANCAKE
(Cumberland House B&B, Burkesville, KY)

4 Tbsp unsalted butter for coating skillets
3 cups thinly sliced apples
1-1/2 lemons (zest and juice)
3 Tbsp sherry or Madeira
4 large eggs
1 cup all-purpose flour sifted then measured
1 tsp salt
2 Tbsp sugar
1 cup milk
6 Tbsp melted butter
confectioners' sugar

Heat oven to 425 degrees. Coat generously 2 large nonstick skillets, ovenproof.

Core, peel and slice apples into uniform thin slices. Grate only the yellow part from the lemon peel. Squeeze the juice from the lemon. Add the zest, lemon juice and sherry or Madeira to the apple slices. Mix carefully.

Beat the eggs with an electric mixer until fluffy. Add the flour, salt and sugar alternately with the milk. Beat until the mixture is free of lumps and smooth.
Evenly divide the batter between the 2 skillets.

Cover the batter in the skillets generously with the apple. Sprinkle the apples with 2 Tbsp of melted butter using 1 Tbsp of butter per skillet.

Place skillets on the middle shelf of the hot oven. Bake for about 15 to 20 minutes or when pancakes are well-done, puffed around the sides, and are a golden brown. Sprinkle with the remaining 4 Tbsp melted butter.

Transfer the pancakes to warm platter. Sprinkle them with sifted confectioners' sugar. Cut each pancake into 6-8 triangles. Serve with favorite preserves or whipped cream.

SOUTHERN PECAN PIE (diabetic)

1 unbaked pie shell
1 cup fruit sweetener **
1 envelope plain gelatin
1/3 cup unsweetened apple sauce
3 tbsp water
2 tbsp cornstarch
3 eggs
2 tsp vanilla
2 tbsp very strong coffee or espresso (prepared, not grounds)
24 pecan halves

**To make this fruit sweetener, mix together 1/2 cup frozen apple juice
concentrate (thawed) and 1/2 cup granulated fructose.

Prepare pastry and place in 9-inch pie pan. In large bowl, combine fruit
sweetener, gelatin and apple sauce. Beat with electric mixer.

In small bowl, blend water and cornstarch until smooth. Add cornstarch to
fruit sweetener mixture and blend. Beat in eggs, one at a time. Stir in
vanilla and coffee. Pour mixture into pie shell. Decorate top with pecan
halves. Bake 30-40 minutes (until custard is set) at 375° F. Cool slightly
before cutting.



SPICED APPLESAUCE

12 oz granny smith apples, peeled and sliced
12 oz golden delicious apples, peeled and sliced
2/3 cup water
2 tsp. fresh lemon juice
2 tbsp. plus 2 tsp. sugar
1/8 tsp. ground cinnamon
1/8 tsp. ground cardamom

Combine first 4 ingredients in a heavy saucepan over high heat. Bring to a boil. Reduce heat to medium, cover and simmer about 20 minutes, or until apples are tender. Uncover and cook 10 minutes longer, stirring frequently, until mixture thickens.

Mash with a potato masher until chunky applesauce forms. Stir in sugar and spices. Transfer to a bowl, cover and chill overnight.

SPICED COFFEE CAKE

For the batter:
1 cup (250 ml) sugar
1/2 cup (125 ml) butter at room temperature
2 eggs
2 cups (500 ml) all-purpose flour
1 tsp (5 ml) baking powder
1 tsp (5 ml) baking soda
1/2 tsp (2 ml) ground ginger
1 cup (250 ml) sour cream
2/3 cups (160 ml) cups coarsely chopped walnuts or pecans
2/3 cups (160 ml) raisins

For the topping:
1 Tbsp (15 ml) butter
1/4 cup (60 ml) sugar
2 Tbsp (30 ml) all-purpose flour
1/2 tsp (2 ml) cinnamon
1/2 cup (125 ml) coarsely chopped walnuts or pecans

To make the batter, cream together the butter and sugar. Beat in the eggs one at a time. Sift together the flour, baking powder, baking soda, and ginger. Stir the flour mixture into the egg mixture, alternating with the sour cream. Stir in the nuts and raisins. Pour into a buttered 9-inch (23 cm) square cake pan. Combine the topping ingredients in a mixing bowl and rub with your fingers until it resembles coarse crumbs. Sprinkle over the batter and bake in a preheated 350F (180C) oven for about 45 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature. Serves 6 to 8.
Bon appetit from the Chef at World Wide Recipes

STEAMED CLAMS

8 dozen steamers or small clams
4 Tbsp (60 ml) butter
1 medium onion, finely chopped
4 Tbsp (60 ml) finely chopped fresh parsley
3 cups (750 ml) water Melted butter for dipping

Rinse the clams thoroughly under cold running water, discarding any with broken shells. Heat the butter in a large pot over moderate heat and sauté the onion, stirring frequently, until tender but not brown, about 5 minutes. Stir in the parsley and water and bring to a boil. Add the clams and cook covered for 5 to 8 minutes, until the shells open. Discard any clams that didn't open. Using a slotted spoon, transfer the clams to a large heated serving bowl. Strain the broth through a double layer of cheesecloth and divide between 4 to 6 small serving bowls. Serve melted butter in small bowls. o eat, remove clams from their shells using a small fork or fingers, dip into the broth and then into melted butter. Serves 4 to 6.

SWANSON BUTTERNUT SQUASH SOUP
WITH SAGE (r)

1 tbsp. vegetable oil
2 to 2 1/2 lb. butternut squash, seeded and cut into 1" cubes*
2 medium Granny Smith apples, cored and sliced
1 large onion, chopped (1 cup)
1 tbsp. sugar
1 tsp. ground coriander
1/4 tsp. cayenne pepper
3 cups Swanson(r) Chicken Broth or Natural Goodness(tm) Chicken Broth
1 tbsp. butter or margarine
12 sage leaves

HEAT oil in saucepot. Add squash, apples and onion and cook until almost tender. Stir in sugar, coriander and pepper. Cook and stir 2 min.

ADD broth. Heat to a boil. Cook over low heat 10 min. or until squash is tender.

PLACE cooked squash mixture in food processor bowl, using a slotted spoon. Cover
and process until smooth, adding enough cooking liquid to make soup of desired
consistency.

HEAT butter in small skillet. Add sage and fry until crisp. Remove and drain on
paper towels. Ladle soup into bowls. Drizzle with sage butter and garnish with
sage leaves. Serves 4.

SWANSON LEMON BASIL TURKEY
WITH ROASTED VEGETABLES (r)

2 medium lemons
8-lb. turkey breast
1 tbsp. butter or margarine, melted
24 baby Yukon gold potatoes
1 lb. butternut squash, peeled and cut into 1" cubes (about 3 cups)
8 medium beets, peeled and cut into 1" cubes (3 3/4 cups)
12 small white boiling onions or 1 cup frozen whole onions
1 tbsp. dried basil leaves, crushed
1 cup Swanson(r) Chicken Broth or Natural Goodness(tm) Chicken Broth

SPRAY 17" x 11" roasting pan with vegetable cooking spray.

CUT 1 lemon into thin slices. Juice remaining lemon and reserve 2 tbsp. juice.
Loosen skin on turkey breast and place lemon slices under skin. Brush turkey
with butter. Place turkey and vegetables in prepared pan. Sprinkle with basil.
Mix broth and lemon juice. Pour half of broth mixture over all.

ROAST at 375 degrees F. for 1 hr.

STIR vegetables. Add remaining broth mixture to pan. Roast 30 min. or until
done. Serves 8.

THANKSGIVING WITHOUT MARTHA
Author unknown

Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes:

Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect.

Once inside, our guests will note that the entry hall is not decorated with the swags of Indian corn and fall foliage I had planned to make. Instead, I've gotten the kids involved in the decorating by having them track in colorful autumn leaves from the front yard. The mud was their idea.

The dining table will not be covered with expensive linens, fancy china, or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas.

Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey.

We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims, and the turkey hotline. Please remember that most of these comments were made at 5:00 A.M. upon discovering that the turkey was still hard enough to cut diamonds.

As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying.

We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit in a separate room. Next door.

Now, I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an
electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat.

I would like to take this opportunity to remind my young diners that "passing the rolls" is not a football play. Nor is it a request to bean your brother in the head with warm tasty bread.

Oh, and one reminder for the adults: For the duration of the meal, and especially while in the presence of young diners, we will refer to the giblet gravy by its lesser-known name: Cheese Sauce. If a young diner questions you regarding the origins or type of Cheese Sauce, plead ignorance.

Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it.
TURKEY AND RICE SOUP

2 1/2 cups turkey, cooked and diced
1 can cream of chicken soup
1 6-ounce box long-grained rice
2 cups celery, sliced
1/2 cup onion, diced
1 cup carrots, grated

In a large saucepan, combine all ingredients with 6 cups of water. Simmer, covered, until rice is cooked, approximately 30 minutes. Great with fresh bread.

TURKEY CAKE
Makes 14 servings

2 (1 pound) cans vanilla frosting
Food coloring
2 (10-ounce) purchased angel food cakes
1 cup chopped walnuts
9 chocolate turkeys

Mix frosting with yellow and red food coloring, a drop at a time, until desired orange color is reached.

Place one cake upside down (narrow end down) on a serving platter.
Spread a thin layer of orange frosting on top.

Put second cake right side up (narrow end up) on top to form pumpkin shape.
Spread top and sides with orange frosting.
Spread chopped walnuts on the top and around the base of the cake.

Place one chocolate turkey on top of the cake, and the rest around the base of the cake. Copyright (c) 2002 Sandra Lee

TURKEY SPAGHETTI

8 oz. spaghetti or other pasta
1 can cream of chicken or cream of mushroom soup
3/4 cup grated mild cheddar cheese
2 cups leftover cooked, diced turkey
Salt and pepper to taste
Optional - diced celery and/or diced onion to your taste

Prepare soup as directed. Prepare spaghetti as directed then drain. Combine spaghetti, soup and remaining ingredients. Stir until cheese melts.

TURKEY WILD RICE CASSEROLE

Cooked White and Wild Rice (below)
OR
3 cups cooked rice (any variety)
1/2 cup butter or margarine
1/2 cup all-purpose flour
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 1/2 cups chicken broth
2 1/4 cups milk
1 (8-ounce) package sliced mushrooms
OR
2 (4 1/2-ounce) jars sliced mushrooms -- drained
1 small green bell pepper -- chopped (1/2 cup)
1 (2-ounce) jar sliced pimientos -- drained
3 cups cubed cooked turkey or chicken
1/2 cup slivered almonds
Chopped fresh parsley -- if desired

Cooked White And Wild Rice
1/2 cup uncooked wild rice
1 1/4 cups water
1/2 teaspoon salt
1/2 cup uncooked regular long-grain rice
1 cup water

Prepare Cooked White and Wild Rice. Heat oven to 350 F. Grease rectangular
baking dish, 13 × 9 × 2 inches.

Melt butter in Dutch oven over medium heat. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cooked rice and remaining ingredients. Pour into baking dish.

Bake uncovered 40 to 45 minutes or until center is hot. Sprinkle with parsley.

Heat wild rice, 1 1/4 cups water and salt to boiling in 2-quart saucepan; reduce heat. Cover and simmer 30 minutes. Stir in regular rice and 1 cup water. Heat to boiling; reduce heat. Cover and simmer 15 minutes. (Do not lift cover or stir.) Remove from heat. Fluff rice lightly with fork. Cover and let steam 5 minutes.
Recipe yield: 12 servings.




UNBAKED PEANUT BUTTER SQUARES

2 cups powdered sugar
1 cup butter or margarine -- softened
1 cup peanut butter
1 teaspoon vanilla
2 3/4 cups graham cracker crumbs
1 cup chopped peanuts
1 (12 ounce) package semisweet chocolate chips (2 cups)
1/4 cup peanut butter

Line square pan, 9 × 9 × 2 inches, with aluminum foil. Beat powdered sugar,
butter, 1 cup peanut butter and the vanilla in large bowl with electric mixer on medium speed, or mix with spoon. Stir in graham cracker crumbs and peanuts (mixture will be stiff). Press in pan.

Melt chocolate chips and 1/4 cup peanut butter over low heat, stirring frequently, until smooth. Spread over bars. Refrigerate about 1 hour or until chocolate is firm. Remove from pan, using foil to lift; fold back foil. Cut into 6 rows by 6 rows. Refrigerate about 2 hours or until firm. Store covered in refrigerator. Yield: 36 servings.












 

 

 

 

 

 

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