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

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Recipes from Spike & Jamie

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Contents Disk 367

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).



ASPARAGUS and CRUNCHY ORANGE TOP
AVOCADO AND PAPAYA SALAD
BAKED CHEESE OMELET
BAKED MOROCCAN STYLE SPICED FISH
BANANA BUTTERMILK PANCAKES
BEEF RIB ROAST WITH AU JUS
BRAISED CHICKEN WITH KUMQUATS
BRIGGS LIGHT AND FLUFFY BLUEBERRY PA
BROCCOLI AND CHEESE
CAMDEN MAINE STAY EGGS
CAPTAIN BRIGGS BLUEBERRY LATTICE PIE
CHAI
CHEESE AND RYE COCKTAIL SANDWICHES
CHICKEN AND SAUSAGE GUMBO
CHICKEN CHOW MEIN diabetic
CHOCOLATE CARAMEL ROLLS
CHRISTMAS CREPES
CLASSIC HOLIDAY WREATH CAKE
CORN CAKES WITH SMOKED SALMON AND CR
CRANBERRY RELISH
CREME BRULÉE
CROCKPOT PLUM PUDDING
DESSERT BRUSCHETTA
FRUIT CAKE ICEBOX
FRUITY CRANBERRY SANGRIA
GINGER LOAF
GOLDEN BANANA PUNCH
HOLIDAY POTATO SUPPER
HONEY BREAD PUDDING
HOT BUTTERED RUM
HOT COCOA MIX
HOT MULLED WINE
KAHLUA
LEMON CURD
LOBSTER AND ASPARAGUS QUICHE
LOBSTER PILLOWS
LYONNAISE POTATOES
OATMEAL AND CURRANT SCONES
OLIVE AND SUN DRIED TOMATO SPREAD
ORANGE HONEY GLAZED HAM
ORIGINAL GREEN BEAN CASSEROLE
OVERNIGHT CINNAMON STICKY BUNS
OYSTERS ROCKEFELLER
PUMPKIN BREAD IN COFFEE CAN
RACK OF LAMB WITH HERB CRUST
RED HOT BEEF RIBS
RIB ROAST WITH BURGUNDY SAUCE
SALMON FILET WITH POTATO CRUST
SICILIAN OMELET IN TOMATO SAUCE
SNAPPY SAUSAGE AND CUCUMBER ROUNDS
SONIC DRIVE INN FRITOS CHILI CHEESE
SOUR CREAM AND CHIVE POPOVERS
SPICED DRINK MIX
SPINACH MADELINE
STUFFED ACORN SQUASH
STUFFED PORK ROAST
SUGAR SNAPS DICED BACON AND RADISHES
TANGY CORN RELISH
UGAT DVASH
UPSIDE DOWN BREAKFAST CAKE
WILD MAINE BLUEBERRY STREUSEL FRENCH
WON TON CHICKEN BITES

ASPARAGUS and CRUNCHY ORANGE TOP
Serving Size: 4

1 pound fresh asparagus
1 teaspoon margarine
1 1/2 tablespoons almonds -- chopped
1/4 cup orange marmalade

Cut off ends of the asparagus.

Arrange asparagus in a vegetable steamer over boiling water. Cover and steam 4-minutes until crisp tender. Drain, arrange on a serving platter and keep warm.

Melt margarine in a small saucepan over low heat, add almonds and sauté until lightly toasted. Stir in marmalade, cook until heated. Spoon over asparagus.

You can either serve as is, or finish under the broiler until sauce bubbles, then remove and serve, remind your dinner guests of course that this will be VERY hot.

AVOCADO AND PAPAYA SALAD
(Hartstone Inn, Camden, ME)

1/4 cup white vinegar
2 Tablespoons fresh lime juice
1 teaspoon Dijon style mustard
1/4 cup olive oil
4 each Avocados, ripe
4 ripe Papayas
2 sprigs cilantro, chopped
black pepper and salt to taste

Whisk together the vinegar, lime juice and mustard. While whisking vigorously, drizzle in the olive oil. Cut the avocados and papayas in half. Remove and discard the seeds and scoop out the flesh using a melon baller. Mix papaya
and avocado together in a bowl and toss in the dressing with the chopped cilantro. Season to taste with black pepper and salt. Garnish with lime wedges and cilantro sprigs.

BAKED CHEESE OMELET
(Anchor Watch B&B, Boothbay Harbor, ME)

1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
8 eggs
1/2 cup sour cream
1/2 cup cottage cheese
dash dry mustard

Spray with cooking oil, a 7 x 11 glass baking dish. Layer cheeses evenly in dish. Mix together the remaining ingredients and pour over top of cheeses. Bake in a 350 oven for 20 minutes or until set. Serve with sausage patties, fresh fruit salad and blueberry muffins.

BAKED MOROCCAN-STYLE SPICED FISH
Put some zest into tonight's meal with these highly seasoned fish fillets.
The fresh flavors of lemon zest and cilantro pair well with the more complex notes of cumin and cardamom.

Braised carrots brushed with honey and a fluffy mound of couscous make nice accompaniments. Finish with a lemon sorbet.

Menu: baked Moroccan-style spiced fish, carrot coins with honey glaze, couscous, lemon sorbet, mint tea

Time-saving tips: Any Middle Eastern or Mediterranean-style prepared spice blend may be used in place of the spices here. Serves 4

4 fillets (6 ounces each) haddock, cod or other firm white fish
3 tablespoons olive oil
1/2 teaspoon salt
Freshly ground black pepper
1/2 cup fresh bread crumbs
1/2 yellow onion, minced
1/3 cup chopped cilantro
1 teaspoon lemon zest
1/4 teaspoon ground cumin
1/4 teaspoon ground cardamom
1/8 teaspoon ground red pepper or hot paprika

Heat the oven to 425 degrees.

Place fillets on greased baking sheet. Brush with 2 tablespoons of the olive oil; season with salt and pepper to taste.

Combine the bread crumbs, onion, cilantro, lemon zest, cumin, cardamom and red pepper in a small bowl. Stir in remaining tablespoon of olive oil.

Divide mixture over the top of fish fillets.

Bake until fish is opaque and flakes easily with a fork, about 12 minutes

BANANA BUTTERMILK PANCAKES
(Blackberry Inn, Camden, ME)

1 cup granola
2 cups unbleached white flower
2 tsp baking soda
4 tsp baking powder
3/4 tsp salt
4 ripe bananas, pureed
1/4 cup honey
2 cups buttermilk
2 eggs (separated w/whites whipped to medium peaks)
1/4 cup vegetable oil (sunflower oil works well)

Mix together dry ingredients. Mix together wet ingredients (except whipped egg whites, those are folded in at the end). Stir wet mixture into dry, just until combined - do not over mix. Fold in egg whites. Cook in a LIGHTLY greased pan or griddle until small bubbles form on the surface of the pancakes, check bottom
to be sure that it is a light brown, then flip and brown other side. Top with butter and berry topping (recipe below) or with butter and Maine maple syrup.

Berry Sauce

1/3 cup orange juice
2 cups fresh or frozen Maine blueberries
1 cup fresh or frozen blackberries
1 cup fresh or frozen raspberries
1 tsp orange zest
1 tsp lemon zest
honey to taste...start with 1/2 cup
1/4 cup berry liquor
1 Tbsp corn starch

Add orange juice and berries (reserve 1/4 cup of each berry) to medium saucepan and cook at a simmer for about 15 minutes. Add zest and honey, simmer while stirring till blended. REMOVE from heat and add liquor, return to heat, simmer until alcohol boils off (about 5 minutes). Add cornstarch to 2 T cold water. Stir till liquefied and add to pan. Stir constantly till thickened (this will only
take a minute or two). Add reserved berries. Stir gently till it returns to a simmer, turn off heat and allow to stand until just warm...spoon over pancakes. This sauce will keep for a couple of weeks in the fridge and is great on anything.

BEEF RIB ROAST WITH AU JUS

14-pound beef rib-eye roast
Salt(optional)
Pepper(optional)
Beef au Jus* (optional)

Place meat, fat side up, on a rack in a shallow roasting pan. Season roast with salt and pepper, if desired. Insert a meat thermometer into the thickest portion of the meat. Do not add water or other liquid, do not cover.

Roast in a 350 degree oven for 1-1/2 to 2 hours for medium rare or till meat thermometer registers 140 degrees, or for 2 to 2-1/4 hours for medium, or till meat thermometer registers 155 degrees.

Remove the roast from the oven, cover with foil and let it stand 15 minutes. The meat´s temperature will rise 5º during the time it stands. Serve with Beef au Jus, if desired. Makes 12 servings.

Beef au Jus:

After removing meat from the oven, spoon drippings from pan, skim fat. Add 2 cups boiling water to pan, stirring and scraping crusty browned bits off the bottom. Stir in pan drippings.

Cook and stir till bubbly. For a richer flavor, stir in 2 teaspoons instant beef bouillon granules. Season to taste.




BRAISED CHICKEN WITH KUMQUATS

A large 2 1/2 to 3 lb (1 to 1.5 Kg) chicken, cut into 6 to 8 serving pieces
Salt
1 cup (250 ml) fresh orange juice
3 Tbsp (45 ml) fresh lemon juice
1/4 cup (60 ml) honey
1/2 tsp (2 ml) cayenne pepper (or to taste)
12 preserved kumquats
1/4 cup (60 ml) coarsely chopped cilantro or parsley
Lemon and orange slices to garnish

Wash the chicken and pat completely dry with paper towels. Sprinkle liberally with salt and place in a baking dish large enough to hold them in a single layer. Mix the orange juice, lemon juice, and honey together and pour it over the chicken, turning the chicken pieces over to moisten thoroughly. Turn the chicken pieces skin side down in the pan and sprinkle with the cayenne. Bake uncovered in a preheated 350F (180C) oven for 15 minutes. Turn the chicken pieces over and add the kumquats. Baste with the liquid, and bake 30 minutes longer, basting occasionally. Cook until the chicken is done and the leg or thigh meat offers no resistance to a fork. Arrange the chicken and kumquats on a serving platter or individual plates and sprinkle with the cilantro or parsley. Garnish with the lemon and orange slices. Serves 4.

BRIGGS LIGHT AND FLUFFY BLUEBERRY PANCAKES
(Captain Briggs House B&B, Freeport, ME)

1 1/4 cups milk
2 tablespoons vegetable oil
1 egg yolk
1 cup flour
2 teaspoons baking powder
3 tablespoons sugar
1/2 teaspoon salt
1/2 cup blueberries
1 egg white

In a large bowl mix milk, oil and egg yolk together. In a medium bowl mix together dry ingredients (flour, baking powder, sugar and salt) and add to wet ingredients in large bowl. Mix together until the dry ingredients are just wet. Mix in the blueberries. Beat the egg white until it forms stiff, white peaks. Fold the egg white into the mixture. Do not over mix, some of the egg white should be visible in batter.

Heat frying pan or griddle until the point where a few drops of water put on pan immediately sizzle off. Pour pancakes by the 1/4 cup on to heated griddle or frying pan. Flip pancakes when bubbles appear around the edge of the pancake. Serve with maple syrup or blueberry syrup.

BROCCOLI AND CHEESE

2 or 3 broccoli heads with the trunk cut off
8 oz. shredded medium or sharp cheddar cheese
Butter

The author uses an old English cheddar, but you can use Velveeta or cheese whiz if you prefer, just follow the melting instructions on the box or the jar.

Cook broccoli until BRIGHT green and tender not soft and dark green. Strain well. Add to an oven baking dish, toss with a few pats of real butter.

Cover the top with cheese, cover and bake for 15 minutes or until melted. Temperature doesn't really matter, 350 - 400 is fine.

CAMDEN MAINE STAY EGGS
(Maine Stay Inn, Camden, ME)

8 slightly beaten eggs
1 pint cottage cheese
2 cups grated extra sharp cheddar cheese
1 cup Bisquick
1/2 Tbsp Tarragon
4 Tbsp melted butter
1 cup Milk
5 drops Tabasco Sauce
2 cups grated Cabot cheddar sun-dried tomato

Preheat oven to 350. Grease a 9x13 baking dish. Mix all ingredients and pour into baking dish. Bake 50 min. or until set and golden on top

CAPTAIN BRIGG'S BLUEBERRY LATTICE PIE
(Captain Briggs House B&B, Freeport, ME)

3 1/2 cups blueberries
1/4 cup tapioca
3/4 cup granulated sugar
2 tablespoons butter at room temperature
Pie dough (see recipe below)
1 tablespoon sugar mixed with a dash of cinnamon

Preheat oven to 450 degrees.

Combine blueberries, tapioca, 3/4 sugar and butter. Stir together and mush up some berries so mixture is juicy. Do not try to mix thoroughly, there will be chunks of butter in the mixture. Divide chilled dough into 2 portions, one
slightly larger than the other. Roll larger one on floured surface into 12-inch circle. Place rolled dough on 9-inch pie plate. Dough should be about 1/2 inch longer than top of plate. Pour in berry mixture.

Roll out second portion of dough. Cut it into 10 one-inch strips. Place 5 strips across pie in one direction. Weave in second set of strips. Fold bottom layer over top of lattice edges. Crimp. Sprinkle cinnamon sugar over top. Bake on bottom rack for 10 minutes; then, reduce oven temperature to 350 degrees and bake 50 minutes longer.

Pie Dough:

1 cup sweet unsalted butter (2 sticks at room temperature)
1/2 teaspoon salt
3 cups flour
3 tablespoons cold water

Combine butter, salt and flour. Cut flour into butter. Rub mixture through fingers until of cornmeal consistency. Add water, turning mixture so it comes together in a ball. If mixture does not stick together, work in an extra tablespoon or two of cold water.

CHAI
(Indian Tea)
makes 2 cups

2 cups milk
1/2 inch ginger, peeled and chopped
1/2 tsp cardamom seed
2 heaping tsp loose tea (black tea of your choice, but use a good-quality
product, Darjeeling is traditional)
sugar (optional)

Put milk into a saucepan on medium heat. Add ginger and cardamom seed. Bring milk to a boil. Add tea and sugar (if desired) to milk. Take off heat and let steep 5 minutes. Strain into 2 preheated cups and serve immediately.

CHAI TEA CONCENTRATE

1 tsp. ground cardamom
1 tsp. granulated sugar
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1 (14 oz.) can sweetened condensed milk (If you prefer a less sweet tea, use
unsweetened condensed milk, and add sugar to taste when tea is served.)

Mix the spices and condensed milk thoroughly. Refrigerate at least 24 hours
before using, and store in refrigerator. To use, brew a strong black tea. Stir in 1/2 to 2 heaping teaspoons of Chai concentrate mix per cup of freshly steeped tea.

CHAI TEA MIX

Instant Chai tea mix. You can spice it up even further by adding 1 teaspoon
nutmeg and allspice, and 1/4 teaspoon white pepper. Makes16 servings.

1 cup nonfat dry milk powder
1 cup powdered non-dairy creamer
1 cup French vanilla flavored powdered non-dairy creamer
2 1/2 cups white sugar
1 1/2 cups unsweetened instant tea
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground cardamom

In a large bowl, combine milk powder, non-dairy creamer, vanilla flavored
creamer, sugar and instant tea. Stir in ginger, cinnamon, cloves and cardamom. In a blender or food processor, blend 1 cup at a time, until mixture is the consistency of fine powder.

To serve: Stir 2 heaping tablespoons Chai tea mixture into a mug of hot water.

Note: You may choose to omit the French vanilla creamer, and use 2 teaspoons
vanilla extract instead. To do so, mix the vanilla into the sugar, let it dry, then break the sugar into small lumps. Follow the same procedure as above.

CHEESE AND RYE COCKTAIL SANDWICHES
YIELD: 22 sandwiches

1/4 cup mayonnaise
1 teaspoon Dijon mustard
1/4 teaspoon paprika
1 loaf (1 pound) party cocktail rye bread
1 pound Gruyere cheese, grated
Lettuce
2 baby whole dill pickles, minced

Heat broiler. Combine mayonnaise, mustard and paprika in a small mixing bowl. Spread mayonnaise mixture on one side of each bread slice. Place bread slices on a baking sheet. Sprinkle with grated cheese.

Broil until cheese melts, about 1 minute. Remove from oven. Top half of the bread slices with lettuce and pickles. Top with remaining slices; press down. Cut in half; serve warm.

CHICKEN AND SAUSAGE GUMBO
(Oak Valley Plantation, Vacherie, LA)
Serves 10

1/2 cup oil
1/2 cup all purpose flour
1 cup onion, diced

1/2 cup celery, diced

1/2 cup bell pepper, diced
1 Tbsp. Italian seasoning
1 Tbsp. parsley flakes
1/2 lb. sliced andouille (spicy smoked sausage, made of pork and garlic)
1 1/2 lbs. boneless chicken breast

1/2 lb. smoked sausage, sliced
4 cups water
2 Tbsp. Tony Chachere's Creole Seasoning*
1 Tbsp. sugar
1/4 cup piquant sauce
1 bay leaf
2 cups chicken broth

Heat oil in heavy 8 qt. pot. Add flour, stirring constantly until roux is the color of a copper penny. Lower flame; add onion, celery, bell pepper, Italian seasoning, parsley flakes, andouille, chicken and sausage. Add two cups water, cover pot and sauté on low for 30 minutes, stirring every 5 minutes to prevent sticking.
Add remaining ingredients and cook for one hour, stirring every 15 minutes or so to prevent sticking. Skim off grease and remove bay leaf before serving. Serve over steamed white rice.

CHICKEN CHOW MEIN diabetic
(Practical Recipes)

6 ounces uncooked fresh Chinese egg noodles
Nonstick cooking spray
1/2 cup fat-free, reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
1-1/2 teaspoons cornstarch
1/2 teaspoon dark sesame oil
1/2 teaspoon black pepper
1/8 teaspoon Chinese 5-spice powder
6 ounces boneless skinless chicken breasts, coarsely chopped
2 green onions, sliced
2 cups thinly sliced bok choy
1-1/2 cups mixed frozen vegetables, thawed and drained
1 can (8-ounce) sliced water chestnuts, drained and rinsed
1 cup fresh bean sprouts

Preheat oven to 400°F.

Cook noodles according to package directions, omitting salt. Drain and rinse well under cold water until pasta is cool; drain well. Lightly spray 9-inch cake pan with
nonstick cooking spray. Spread noodles in pan, pressing firmly. Lightly spray top of noodles with nonstick cooking spray. Bake 10 minutes.

Invert noodles onto baking sheet or large plate. Carefully slide noodle cake back into cake pan. Bake 10 to 15 minutes or until top is crisp and lightly browned.
Transfer to serving platter. Whisk together next 6 ingredients in small bowl until cornstarch is dissolved; set aside.

Spray large nonstick skillet with nonstick cooking spray. Add chicken and green onions. Cook, stirring frequently, until chicken is no longer pink, about 5 minutes. Stir in bok choy, mixed vegetables and water chestnuts. Cook 3 minutes or until vegetables are crisp-tender. Push vegetables to one side of skillet; stir in sauce. Cook and stir until thickened, about 2 minutes. Stir in bean sprouts. Spoon over noodle cake.

CHOCOLATE CARAMEL ROLLS

3 1/2 cups all-purpose flour
1/2 cup baking cocoa
1/3 cup granulated sugar
1/2 teaspoon salt
2 packages active dry yeast
1 cup very warm milk (120F to 130F)
1/3 cup margarine or butter -- softened
1 egg
1 cup packed brown sugar
1/2 cup margarine or butter
1/4 cup dark corn syrup
3/4 cup pecan halves
2 tablespoons margarine or butter -- softened
1/2 cup miniature semisweet chocolate chips
2 tablespoons packed brown sugar
1 teaspoon ground cinnamon

Mix 2 cups of the flour, the cocoa, granulated sugar, salt, and yeast in large bowl. Add milk, 1/3 cup margarine, and the egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in the remaining flour (dough will be stiff).

Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 1 1/2 hours or until double. (Dough is ready if indentation remains when touched.)

Heat 1 cup brown sugar and 1/2 cup margarine to boiling in 2-quart saucepan, stirring constantly; remove from heat. Stir in corn syrup. Pour into ungreased rectangular pan, 13 × 9 × 2 inches. Sprinkle with pecan halves.

Punch down dough. Flatten with hands or rolling pin into rectangle, 15 × 10 inches, on lightly floured surface. Spread with 2 tablespoons margarine. Mix chocolate chips, 2 tablespoons brown sugar and the cinnamon; sprinkle evenly over margarine. Roll up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal. Stretch and shape until even. Cut roll into fifteen 1-inch slices. Place slightly apart in pan. Cover and let rise in warm place about 30 minutes or until double.

Heat oven to 350 F. Bake 30 to 35 minutes or until dark brown. Immediately turn pan upside down into heatproof tray or serving plate. Let stand 1 minute so caramel will drizzle over rolls; remove pan. Yield: 15 servings.

CHRISTMAS CREPES

1 package vanilla instant pudding
1 1/2 cups flour
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
2 cups milk
2 eggs
2 tablespoons butter, melted
1/2 teaspoon vanilla
1 can of cherry pie filling or whatever pie filling you choose

Prepare vanilla pudding, following directions on package. Refrigerate pudding for at least 30 minutes.

Mix the dry ingredients in a mixing bowl with a fork. Then stir in the milk, eggs, butter and vanilla. Beat batter until smooth.

In a 6 inch skillet, or a seasoned cast iron, pour about 1/4 cup of the batter. Pick up pan and rotate until the batter covers bottom. Cook until crepe is light brown. Remove and stack, you may wish to put wax paper between each one to keep them from sticking.

Cover and keep warm in oven. The batter should make about 16 crepes. Lay crepe out on plate. Place 2 tablespoons of pudding on crepe and roll in up. Now place a dollop of cherry filling on top.

CLASSIC HOLIDAY WREATH CAKE
Practical Recipes by Sandra Lee
Makes 8 servings
To make this cake extra elegant, decorate with red roses and holly leaves.

2 cups coconut
1 (1 pound) can vanilla frosting
1 (10-ounce) purchased angel food cake
Green food coloring
1 package red-hots candy

Stir green food coloring into frosting a drop at a time until desired color is reached. Reserve 1/4 cup of frosting for making holly leaves.

Place cake on a serving platter. Spread frosting evenly over top and sides of cake. Press coconut into top and sides of cake to resemble a snow drift. Add a few drops of green food coloring to reserved frosting to make it a darker green. Place into a piping bag fitted with a small round or star tip. Draw holly leaves with frosting on the top of the cake. Add red-hots to look like holly berries.

CORN CAKES WITH SMOKED SALMON AND CREME FRAICHE
(Inn at Portsmouth Harbor,, Kittery ME)
6 servings

1 cup boiling water
1 cup yellow cornmeal
4 tablespoons butter, cut into small pieces
1 cup unbleached white flour
1 1/2 teaspoons baking powder
3 tablespoons sugar
3 extra large eggs
1 cup milk (non-fat works fine)
4 scallions, thinly sliced
1 cup corn kernels (if using frozen, defrost and drain well)
6 ounces non-fat sour cream
2 tablespoons finely chopped red onion
1/3 cup dry white wine
1/3 pound smoked salmon, thinly sliced
sliced scallions and /or chives
vegetable oil

In a large bowl pour the boiling water over the cornmeal. Add the butter and set aside while the butter melts. In another bowl blend flour, baking powder and sugar. In a smaller bowl beat eggs well, add milk, scallions and corn.

When the cornmeal is cool, add the egg mixture and stir with a spatula until smooth. Add dry ingredients and blend well. To make the sauce blend the sour cream with the red onion and wine. Refrigerate until ready to use.

Heat a griddle over medium heat and lightly grease with vegetable oil. Heat oven to 200°. Drop batter using a 1/3 cup measure onto griddle. When bubbles appear, flip and brown lightly on the other side. Place on baking sheet in oven to keep warm while cooking remaining cakes.

To serve place 3 cakes on each plate with rolled salmon slices and a dollop of creme in the center. Sprinkle with scallions or chives.

The batter can be made the night before and refrigerated, as can the creme fraiche. These cakes are also delicious served with sliced grilled ham and maple syrup.

CRANBERRY RELISH

3 cans Whole Berry Cranberry Sauce
1 pound fresh cranberries
3 whole oranges
3 whole apples (remove stems)
6 stalks celery
1 can crushed pineapple
1 cup chopped pecans or walnuts
2 large boxes strawberry or raspberry Jell-O

Run whole oranges, apples, cranberries and celery through a meat grinder.
Mix in remaining ingredients. Chill overnight.

CREME BRULÉE
(Youngtown Inn, Lincolnville, ME) Serves 4

2 cups heavy cream
1/3 cup granulated sugar
1 vanilla bean, split
6 large egg yolks
4 tbs. light brown sugar

In small saucepan, combine cream and vanilla bean. Boil and let stand one hour. In a bowl, whisk egg yolks and add the cream in a stream, whisking. Remove vanilla bean. Combine well. Divide among 4 ramekin dishes. Bake custard in middle of preheated 300-degree oven for 15 minutes or until just set. Let cool, chill them, covered, for at least 4 hours.

To Serve: sprinkle brown sugar on top evenly. Place in preheated broiler just to caramelize sugar evenly, being careful not to let the sugar burn. Serve immediately.

CROCKPOT PLUM PUDDING

4 slices bread -- torn up
1/2 teaspoon salt
1 cup milk
2 teaspoons ground cinnamon
2 eggs -- slightly beaten
1 teaspoon ground cloves
1 cup light brown sugar
1 teaspoon ground mace
1/4 cup orange juice
2 cups raisins
6 ounces suet -- finely chopped
1 cup dates -- pitted, cut up
1/2 cup candied fruits -- mixed
1 teaspoon vanilla
1/2 cup walnuts -- coarsely chopped
1 cup flour
1 teaspoon soda

Soak bread in milk; beat. Stir in eggs, sugar, juice, suet, and vanilla. In large bowl, combine flour with soda, salt, and spices. Add fruits and nuts. Mix well Stir in bread mixture. Pour into well-greased 2-qt. mold. Cover with foil; tie with string. Place on metal rack or trivet in slow-cooking pot with 1 inch water. Cover pot and cook on high for 5 to 6 hours. Cool in pan 10 minutes; unmold. Serve warm, plain, or with hard sauce. Makes 10 to 12 servings.

DESSERT BRUSCHETTA
YIELD: 12 servings

1 baguette or narrow French bread loaf, sliced 1/4-inch thick
1/2 cup each: hazelnut-chocolate spread, fresh ricotta
1/4 cup dulce de leche
1 tablespoon fleur de sel or other sea salt

Heat broiler; place bread slices on baking sheet. Broil until lightly browned, about 1 minute.

Spread 2 teaspoons of the hazelnut spread onto each slice; top each with a small dollop of ricotta cheese. Drizzle a small amount of dulce de leche on top of the cheese. Top each with a pinch of sea salt.

FRUIT CAKE ICEBOX

3/4 box of graham crackers, crushed
1 box of vanilla wafers, crushed
1 quart of chopped pecans
1 large or 3 small jars of maraschino cherries, drained and chopped
1 large box of raisins
1 can of Eagle brand sweetened, condensed milk

1. Warm the can of milk in a bowl of warm tap water while chopping and crushing other ingredients.

2. Mix everything in a large bowl. Mixture is supposed to be barely damp enough to form a ball. If more liquid is needed, add a couple of tablespoons of cherry juice at a time till mixture holds together. You might need to round up those husbands with the big, strong hands for mixing this one!

3. Pack firmly into large, rectangular baking dish and cover tightly before
storing in refrigerator. Best if kept a couple of days before cutting. This is not
baked.

FRUITY CRANBERRY SANGRIA
YIELD: 14 servings

4 cups pinot noir or other dry red wine
1 cup club soda
1/2 cup each: orange juice, cranberry juice, freshly squeezed lemon juice
1/3 cup orange liqueur
1/4 cup brandy
1/2 cup superfine sugar or to taste
Ice cubes
2 oranges, sliced
1 lemon, sliced

Combine wine, club soda, juices, liqueur and brandy in punch bowl. Add sugar, stirring until dissolved. Add ice cubes. Add orange and lemon slices.
GINGER LOAF

12 oz (350g) golden syrup
4 oz (125g) butter
9 oz (250g) plain flour
2 tsp bicarbonate of soda (baking soda)
3 tsp ground ginger
1 egg
1/2 pt(300ml) milk

1. Preheat the oven to 180C/Gas 4/ 350F. Grease and line two 1 lb loaf tins.
2. Melt the golden syrup and butter in a saucepan. Sift flour, bicarbonate of soda and ginger into a bowl, make a well and pour in the syrup and butter.
3. Beat the mixture until smooth. Mix the egg and milk together and add bit by bit to the mixture, again beating until smooth.
4. Pour into prepared tin, cover with greased foil and bake in the centre of the oven for 45 mins until the loaf is well risen and firm to the touch.

5. Remove from the oven and cool in tins. Wrap in greaseproof paper and store for up to two weeks.

Variation: Stir in 2 oz (50g) chopped stem ginger.

GOLDEN BANANA PUNCH

Make a simple syrup:
4 cups sugar
6 cups water

Mix together and bring to a boil. Cook for 3 minutes. Set aside and cool.

5- mashed bananas - mashed in a blender
1- large can frozen lemonade - thawed
1- small can frozen orange juice - thawed
3- small orange juice cans of water
1- large can of pineapple juice

Blend the ingredients together well and add to cooled simple syrup (sugar water).

Freeze the above mixture in ziploc bags, until ready to use. Usually 4 bags will hold the entire recipe. Prior to use, allow the mixture to thaw to a "slushy" stage. Mix in punch bowl with equal parts of Sprite. The whole recipe requires 2 - 2 liter bottles plus 12 ounces of Sprite. Total recipe makes approximately 280 ounces which equals (approx.) 70 - 4 ounce servings.


HOLIDAY POTATO SUPPER

2 to 3 cups diced ham
2 lbs. Velveeta cheese, cut into chunks
1 (1 lb.) bag frozen chopped broccoli
1 can cream of mushroom soup
10 to 12 large baked potatoes

In med. bowl, microwave broccoli for 8-10 minutes to thaw, stirring once or twice as needed. Drain and add to slow cooker along with ham, cheese, and soup.

Cover and cook on Low for 1 1/2 hrs. or until mixture is piping hot, stirring once or twice to combine after cheese melts. Split potatoes and add a pat of butter
if desired; spoon cheese mixture over individual potatoes (or let guests do it),
and serve.

HONEY BREAD PUDDING
Serving Size: 8

8 cups egg bread -- cubed
1 cup raisins
3 cups 2% low-fat milk
1 cup evaporated low-fat milk
6 eggs -- beaten
1/2 cup honey
1 tablespoon grated orange peel
1 teaspoon vanilla
1 teaspoon ground cinnamon

Arrange bread and raisins in bottom of lightly greased shallow 2 quart baking dish. Beat remaining ingredients in a large bowl until well blended.

Pour over bread cubes in baking dish and let stand for 1 hour, or until liquid is absorbed. Bake at 375ºF for 45 to 50 minutes, or until knife inserted near center comes out clean.

HOT BUTTERED RUM
YIELD: 3 cups batter, about 40 servings

1 pound dark brown sugar
1/2 pound (2 sticks) unsalted butter, room temperature
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves


For serving:
Orange peel strips
Cinnamon sticks
Hot water
Dark rum

In food processor fitted with metal blade or electric mixer, process brown sugar, butter and spices until creamy. Place in crock or bowl. Cover and refrigerate up to 3 weeks.

To serve: Place heaping tablespoon of batter in mug, along with strip of orange peel and cinnamon stick. Add 3/4 cup boiling-hot water and a jigger (3 tablespoons) dark rum. Stir to blend.

HOT COCOA MIX

3 cups non fat powdered milk
1 cup Splenda
1/2 cup Cocoa Powder
Pinch Salt

Mix all together and store in air-tight jar. To prepare, add hot water to 4 Tbs. mix. I found that if you add straight boiling water, the milk does funky things,
so mix a little tap water with powder first, then fill with boiling water.

HOT MULLED WINE

1 bottle red wine
12 cloves
2 cinnamon sticks
rind of 1 lemon
2 tablespoons sugar

Add all ingredients to a pot and steep gently over a medium heat until hot. Avoid boiling the mixture. Serve in sturdy mugs not glass!

KAHLUA

4 tablespoons Uban instant coffee (this brand has a stronger flavor)
3 cups sugar
1 quart water
2 - 3 cups vodka
1/2 cup brandy

Simmer coffee and sugar in water for 1 hour. Cool. Add vanilla, vodka and brandy. Pour into bottles and refrigerate. (This recipe is better if it matures for about 10 days.) Keeps up to 3 months.

LEMON CURD
Use this tart and creamy preserve on toast or biscuits, add it to your favorite trifle recipe, or spoon it over pound cake or gingerbread.

1 cup (250 ml) sugar
1 cup (250 ml) fresh lemon juice
1 Tbsp (15 ml) finely grated lemon peel
3 Tbsp (45 ml) cold butter cut into small pieces
3 eggs, lightly beaten

Combine the sugar, lemon juice, and lemon peel in a non-reactive saucepan. Stir in the butter and eggs and cook over moderate heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 8 to 10 minutes. Do not boil. Pour into two sterilized 1-cup (250 ml) jars and seal. Store refrigerated for up to 2 months. Makes 2 cups (500 ml).
Bon appetit from the Chef at World Wide Recipes

LOBSTER AND ASPARAGUS QUICHE
(Hartstone Inn, Camden, ME)

1 batch Pastry Dough (see below)
2 each 1 1/4 lbs Live Maine Lobsters (or 9 oz of cooked lobster meat)
1 Tbsp Butter
1 cup chopped white Onion
1 lb Asparagus (thin pencil size)
1/4 cup finely chopped Red Bell Pepper
1/4 cup sliced Green Onions (green part only)
1/8 tsp freshly grated Nutmeg
1/2 tsp Thyme
1/4 tsp ground White Pepper
2 tsp Salt
12 large Eggs
1 cup Milk
8 oz Swiss Cheese, grated

Cook Lobsters - in a 4 quart sauce pan, fill bottom of pan with two inches of water, cover and bring to a boil. Add live lobsters, cover and cook for 15 minutes if lobsters have a soft shell, and 20 minutes if they are hard shell lobsters. Remove from the water and let cool. When cool, crack lobsters and remove the meat from the tails, claws and knuckles. Discard shells. Chop the lobster meat into 1/2 inch cubes and reserve.

Prepare the asparagus by removing the tough white bottoms and peeling the bottom two inches of the stalks if it feels tough. Cut into 1/2" pieces. Melt butter in a large sauté pan set over medium heat. Add chopped onions and cook for 5 minutes, stirring occasionally. Add the cut asparagus and continue cooking for 5 more minutes, stirring occasionally. Remove from heat and stir in chopped red bell pepper, sliced green onions, nutmeg, thyme, white pepper and salt. Set aside to cool. Crack the eggs in a medium sized bowl and whisk until they are well beaten. Add the milk and combine.

Crust - roll pastry dough out on a lightly floured surface to about 1/8 inch thick (large enough to cover the bottom of a 9x13 inch baking dish and reach half way up the sides. With your hands, even the thickness of the dough and work it up the sides of the pan to near the top. Pre-bake the crust in a 350 degrees oven for 15 minutes. Remove from the oven.

Toss together the grated cheese, lobster and asparagus mixture and spread on the bottom of the crust. Pour over the egg mixture and level it out. Bake quiche in a pre-heated 350 degree oven for 1 hour, or until top is lightly browned and the egg is firm. Remove from oven and let the quiche rest for about 15 minutes. Cut into 12 entrée size portions and serve immediately.

Pastry Dough
9 Tbsp cold Unsalted Butter, cut into 1/2 inch cubes
1 3/4 cup all purpose Flour
3 Tbsp cold Vegetable Shortening
1/4 tsp Salt
3-6 Tbsp Ice Water

In a bowl, blend together the butter, flour, shortening and salt with your fingertips or a pastry blender, until the mixture resembles coarse oatmeal. Add 3 Tablespoons of water and mix gently with a fork until incorporated. Test mixture by gently squeezing a small handful (mixture should hold together without crumbling). If necessary, add more water, 1 Tablespoon at a time until it reaches the correct consistency. The dough will become tough if it is over worked, so handle it sparingly. Divide the dough into 4 pieces and place them on the work surface. With the heel of your hand, smear each piece in one motion on the table, repeating with other pieces and combine together in a ball. Wrap with plastic wrap and store in the refrigerator for at least 1 hour to chill.

LOBSTER PILLOWS
(lobster sweeps)

3 Tablespoons lemon juice
2 Tablespoons mayonnaise
2 cloves garlic, finely chopped
1/2 teaspoon salt
3 Tablespoons fresh parsley
1 pound cooked lobster
1 stick butter
1/2 package phyllo (16 oz.)

Combine lemon juice, mayonnaise, garlic, salt, and parsley. Mix well. Add lobster and refrigerate.

Melt butter. Cut pastry lengthwise about 6 inches wide. Take one strip of phyllo, fold in half and brush with butter. Place lobster mix at one end and roll up in pastry halfway. Fold left and right edges toward center over filling and continue rolling into meat pillow. Brush all over with butter and place seam side down on
jelly roll pan. Preheat oven to 400º and bake for 15 minutes.

LYONNAISE POTATOES

1 pound potatoes
Olive oil for sautéing
4 tablespoons onion
Fresh Parsley

Part-cook the potatoes whole (par-boil or par bake). Slice after cooling 1/4 inch thick. Heat some oil in a skillet. Sauté the potatoes in the oil adding the onions. Finish, garnished with chopped Parsley.

OATMEAL AND CURRANT SCONES
(Hartstone Inn, Camden, ME)

2 1/2 cups All purpose Flour
1 teaspoon Baking Soda
2 teaspoons Baking Powder
3/4 teaspoon Salt
1/2 cup Sugar
1 cup unsalted Butter (cold and cut into small pieces)
1 1/2 cups Old-Fashioned Rolled oats
3/4 cup Currants (dried)
3/4 cup Milk
1 Egg (for brushing scones)

Mix together the flour, baking soda, baking powder, salt and sugar. Add the butter and blend until the mixture resembles oatmeal. Add and stir in the oats and currants. Add the milk and stir until the dough forms into a ball. Knead the dough gently for 20 seconds. Roll the dough out on a lightly floured surface until it is 1/2 inch thick. With a round cookie cutter (any size you want) cut out as many scones as you can and place them on a non-stick cookie sheet. Form the scraps together into a ball and continue until all the dough is used. It may be necessary
to flour the cutter to prevent it from sticking to the dough. Crack the egg into a small bowl and beat lightly. Brush scones with the egg mixture and bake in a 350 degree oven until they are lightly browned.

OLIVE AND SUN DRIED TOMATO SPREAD
YIELD: 3 cups, about 12 servings

3/4 cup drained oil-packed sun-dried tomatoes, oil reserved
1/4 cup pitted kalamata olives
1 cup fresh parsley leaves
2 to 4 cloves garlic
1/2 cup pine nuts
Freshly ground pepper
Crackers or bread rounds

Combine tomatoes, olives, parsley, garlic and pine nuts in bowl of food processor. Pulse to blend. Add enough reserved oil to achieve spreadable consistency. Season with pepper. Serve with crackers or bread rounds.

ORANGE HONEY GLAZED HAM

1-3- to 3-1/2-pound fully cooked boneless ham
1/3 cup orange juice
3 tablespoons honey
1 tablespoon mustard
1/3 cup chicken broth
1 tablespoon cornstarch
1/2 cup orange marmalade

Make diagonal cuts about 1/4-inch deep and 1-inch apart on the top of ham. Place ham on rack in shallow baking pan. Insert a meat thermometer in the center of the thickest portion of meat. Bake, uncovered, in 325º oven 1 to 1-1/2 hours or till thermometer registers 135º.

Remove the ham from the oven, cover with foil and let stand 15 minutes. The temperature will rise to 140º upon standing. Before roasting you can also pierce surface with whole cloves for extra flavour.

Meanwhile, combine 2 tablespoons of the orange juice, the honey, and mustard. Bring to boiling, remove from heat. After ham has baked 1-1/4 hours, brush with half the glaze. Mix the remaining orange juice, chicken broth and cornstarch. Stir into remaining glaze.

Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Stir in marmalade, heat through. Pass with sliced ham.

ORIGINAL GREEN BEAN CASSEROLE
MAKES: 6 servings

1 can (10 3/4 ounces) condensed cream of mushroom soup
3/4 cup milk
1/8 teaspoon black pepper
2 packages (9 ounces each) frozen cut green beans, thawed
or 2 cans (14 1/2 ounces each) cut green beans, drained.
1 1/3 cups French's Taste Toppers French Fried Onions

Step 1: Combine soup, milk and pepper in a 1 1/2-quart baking dish; stir until blended. Stir in beans and 2/3 cup Taste Toppers.

Step 2: Bake at 350 degrees for 30 minutes or until hot. Stir. Sprinkle with remaining 2/3 cup Taste Toppers. Bake 5 minutes or until onions are golden.

TOMATO ALFREDO GREEN BEAN CASSEROLE

Same as Original recipe, except ...

In step 1 above, substitute 1 cup prepared Alfredo sauce for the soup, and reduce milk to 1/2 cup; mix well.

Stir in 1/2 cup grated Parmesan cheese and 1/3 cup oil-packed sun-dried tomatoes, drained and cut into thin strips. Proceed as recipe directs.

SWISS-STYLE GREEN BEAN CASSEROLE

Same as Original recipe, except ...

In step 1, add 1/3 cup sour cream, and reduce milk to 1/3 cup; mix well.

Stir in 1 cup shredded Swiss cheese. Proceed as recipe directs.

PEPPER JACK GREEN BEAN CASSEROLE

Same as Original recipe, except ...

In Step 1, substitute 1 can (10 3/4 ounces ) condensed cream of celery soup for the mushroom soup, and decrease milk to 1/2 cup; mix well.

Stir in 1 cup shredded Monterey Jack with Jalapeño cheese, 1 cup diced red bell pepper and 1 teaspoon ground cumin. Proceed as recipe directs.


CHEDDAR SALSA GREEN BEAN CASSEROLE

Same as Original recipe, except ...

In Step 1, substitute 1 can (10 3/4 ounces ) Cheddar cheese soup for the mushroom soup, and reduce milk to 1/3 cup; mix well.

Stir in 3/4 cup shredded Cheddar cheese and 1/4 cup mild salsa. Proceed as recipe directs.

CREAMY PESTO GREEN BEAN CASSEROLE

Same as Original recipe, except ...

In Step 1, substitute 1 cup prepared Alfredo sauce for the soup, and reduce milk to 1/2 cup; mix well.

Stir in 1/4 cup prepared basil pesto, drained. Proceed as recipe directs.

ALMONDINE GREEN BEAN CASSEROLE

Same as Original recipe, except ...

In Step 1, substitute 1 package (0.9 ounces ) Hollandaise sauce mix for the soup, and increase milk to 1 1/2 cups; mix well.

Stir in 2 tablespoon melted butter and 1/4 cup sliced almonds. Proceed as recipe directs.

In Step 2, top casserole with 2 tablespoon sliced almonds along with the Taste Toppers.

OVERNIGHT CINNAMON STICKY BUNS

1 cup pecan pieces
1/2 cup raisins (optional)
1 package (25 ounces) frozen white dinner rolls
2/3 cup packed brown sugar
1 package (3 ounces) vanilla pudding and pie filling mix (not instant)
1 teaspoon McCormick(r) Ground Cinnamon
1/2 teaspoon McCormick(r) Ground Nutmeg
1/2 cup butter, cut into small pieces

1. Sprinkle nuts and raisins in bottom of greased 9 x 13-inch baking pan. Arrange frozen rolls over nuts and raisins. Sprinkle with brown sugar. In small bowl, combine pudding mix, cinnamon and nutmeg; sprinkle over rolls. Top with butter pieces. Cover with plastic wrap and allow to thaw at room temperature until soft (approximately 30-40 minutes). Store in refrigerator overnight.

2. Uncover and let rise in a warm area 10-15 minutes. Bake in preheated 350°F oven 25 minutes or until golden brown. Allow to cool 2 to 3 minutes, then immediately turn pan out onto waxed paper.

OYSTERS ROCKEFELLER
(Charleston Seafood)

20 oysters on half-shell, reserve liquor
Kosher or rock salt, spread 1/2 inch deep in baking dishes which will hold oysters
1/2 cup butter
1/4 cup chopped fresh parsley
6 medium shallots, chopped
2 tbsp. finely chopped celery
1 tbsp. finely chopped green pepper
1/4 tsp. aniseed
1 1/2 tsp. fresh thyme, chopped, or 1/2 tsp. dried
1 tbsp. anchovy paste
3 tbsp. dry bread crumbs
1/2 cup heavy cream
sea salt and freshly ground pepper, to taste hot pepper sauce, to taste, optional

Preheat oven to 400f then place baking pans with layer of salt, in oven to heat. In a skillet, melt butter; sauté parsley, watercress or spinach, shallots, celery, and
green pepper. Cook 5-6 minutes over medium heat, until watercress or spinach is wilted. Stir in remaining ingredients, except the oysters, adding a little extra
cream or bread crumbs as needed to achieve the consistency of a thick sauce. Spoon the watercress or spinach mixture over each oyster meat, dividing evenly. Place oysters in baking pan, return to oven and bake 4 to 6 minutes, or until hot and bubbling. Serve immediately. Makes 10 appetizers or 4 main course meals.

PUMPKIN BREAD IN COFFEE CAN

4 cups flour
2/3 cup of cold water
1 tsp of cinnamon
3 cups sugar
2 tsp. baking soda
1 tsp baking powder
1 cup of oil
1 1/2 tsp. salt
1 tsp of nutmeg
optional: *1 tsp of allspice
1 tsp of clove
1 LB can of pumpkin or 2 cups fresh
4 eggs
1 cup of chopped walnuts
1 cup of raisins(optional)

Beat all ingredients well except eggs. Add eggs one at a time. Beating after each egg, adding nuts & raisins. Pour into 4 empty well greased coffee cans. Bake at 375 deg. F. for 1 hour

RACK OF LAMB WITH HERB CRUST
(Youngtown Inn, Lincolnville, ME)
Serves 2

1/3 cup fine dry bread crumbs
1 tbs. olive oil
2 tsp. fresh thyme
2 tsp. fresh rosemary
2 tbsp. fresh parsley
2 cloves garlic, minced
1 1/4 lb. trimmed and Frenched rack of lamb (7 or 8 ribs)

In a small bowl, combine well the bread crumbs, oil, chopped herbs, and garlic. Season the lamb with salt, pepper and olive oil. Pat the crumb mixture evenly on the fat side of lamb. Arrange lamb, crumb side up, in roasting pan. Roast lamb in the middle of a preheated 400-degree oven for 15 minutes, or until a meat thermometer registers 130-135 for medium rare meat. Transfer carefully to
cutting board and let stand, uncovered for 10 minutes. Cut lamb between the ribs and divide it between 2 plates.

RED HOT BEEF RIBS

6 - meaty, beef, country style ribs (Two ribs/serving)
1/2 to 3/4 - onion - sliced
2 - Tbsp. diced Jalapeno peppers
1 - Tbsp. minced garlic
1 - Tbsp. minced ginger
4 - whole cloves
1 - Tbsp. chili powder
1 - teaspoon cardamom (optional)
1/4 - teaspoon turmeric (optional)
Salt to taste
1/3 cup red wine vinegar

Combine all ingredients in a heavy pot or crock-pot. Add enough water to cover. Cook till tender (6 hr. low in crock or 2 1/2 hr. on low on cook top). Skim off excess fat as it rises to top. Remove ribs & set aside. Remove cloves and most of onions from the liquid. Add more Jalapenos to taste (I use another 2 Tbsp.). Cook till hot, mash up any solid ingredients with potato masher, thicken slightly with corn starch/water mixture, then pour gravy over ribs. Bake in oven at 350 degrees for about 1/2 hr. to become crisp.

RIB ROAST WITH BURGUNDY SAUCE

1/2 teaspoon salt
1/4 teaspoon dried basil leaves
1/4 teaspoon dried marjoram leaves
1/4 teaspoon rubbed savory
1/4 teaspoon dried thyme leaves
1/8 teaspoon black pepper
Standing 3-rib roast of beef, bone in (8 to 9 Ibs)
1 teaspoon liquid gravy seasoning
1/2 cup Burgundy wine

Burgundy Sauce:
6 tablespoons roast beef drippings
1/4 cup unsifted all-purpose flour
1/2 teaspoon salt
Dash black pepper
2 cans(10 1/2oz size) condensed beef broth, undiluted
1/2 cup Burgundy wine

Preheat oven to 325F. Mix salt, herbs and pepper. Rub herb mixture into beef on all sides and stand roast fat side up in shallow roasting pan. Insert meat ther-mometer through outside fat into the thickest part of the meat. (Thermometer should not rest in fat or on bone.)

Mix liquid gravy seasoning with 1/2 cup Burgundy. Spoon some over beef; place beef in oven uncovered. Roast, basting several times with remaining Burgundy mixture, 3 1/2 hours for rare (140F), 4 1/2 hours for medium (160F), 5 hours for well done (170F). When roast is done, lift with two large forks and place on heated platter, cover with aluminum foil. Pour off drippings and reserve. Let roast stand in a warm place while you make gravy. Roast will be easier to carve after standing 20 to 30 minutes.

Prepare Burgundy Gravy: Return 6 tablespoons reserved drippings to roasting pan. Stir in flour, salt and pepper to make a smooth mixture. Gradually add the beef broth and Burgundy, stirring until the mixture is free of lumps.

All browned bits from roasting pan should be loosened and dissolved in broth mixture. Bring gravy to boiling, stirring constantly. Reduce heat and simmer 5 minutes, stirring constantly. Season with salt and pepper. Makes 3 cups gravy.

To serve: Using a large sharp carving knife, carve across roast toward bone. Cut along bone to remove slices. Slide a knife under meat slice to place on serving Platter. Serve with Burgundy Gravy.

Carving Tips

Place the rib roast on a platter so that the cut surface is up and the ribs are to your left. Insert a carving fork into the roast below the top rib.

Using a very sharp carving knife, cut horizontally from the outside toward the bone. Then cut vertically along the bone with the tip of the knife to release the slice of meat.

Slide the knife under the slice of meat, steady the meat with the fork and transfer it to a serving dish. Continue carving meal, cutting thin or thick slices as desired.
Serves 8-10

SALMON FILET WITH POTATO CRUST
AND CITRUS BEURRE BLANC
(Youngtown Inn, Lincolnville, ME) Serves 4

4 8-oz. salmon filets
2 potatoes
4 tbs. butter
4 oz. olive oil
Salt and pepper to taste

For Beurre Blanc:
1 shallot, finely chopped
4 oz. white wine
8 oz. fish stock
4 oz. heavy cream
4 oz. butter

Shred potato, blanch in boiling water, drain and cool. Season salmon, place shredded potato on top, fry in butter and olive oil until potato is golden brown and crisp. Place in preheated 350-degree oven and bake for 10 minutes. Let stand for 10 minutes. In a small saucepan, combine shallot, wine, fish stock,
and heavy cream. Simmer until the liquid is reduced to about half. Whisk in the butter, 1 oz. at a time, lifting the pan from the heat occasionally to cool the mixture and adding each new piece before the previous one has melted. The sauce must not get hot enough to liquefy. Stir in lemon juice and salt to taste.
Place sauce on heated plate and transfer the salmon on top of it.



SICILIAN OMELET IN TOMATO SAUCE
(5 Gables Inn, Boothbay Harbor, ME)

12 eggs beaten
1 1/2 cup. Parmesan cheese
2 lbs tomatoes, diced in 1/2 inch cubes
2 garlic cloves, peeled and left whole
1/4 cup chopped fresh basil
1 tbsp olive oil
1/4 cup chopped parsley

Mix 2/3 of the cheese into the beaten eggs. Season with salt and pepper to taste. Heat a little oil in large omelet pan and pour in eggs. Make into an omelet.
Remove from pan and cut into strips.

Heat the olive oil in a skillet and sauté the whole garlic gloves. Remove the garlic when it has lightly browned. Add tomatoes and basil. Season to taste with salt
and pepper. Cook for 8 minutes, stirring well. The sauce should be well reduced. Toss in the omelet strips and cook for another two minutes. Arrange on a serving dish, Dust with Parmesan cheese, Garnish with parsley. Serves 8

SNAPPY SAUSAGE AND CUCUMBER ROUNDS
WITH MUSTARD
YIELD: About 50 rounds

6 ounces smoked duck, chicken, turkey or other cooked sausage links, sliced
1/4-inch thick
2 cucumbers, sliced 1/4-inch thick
Creole or other flavored mustard
2 bottled, roasted red peppers, chopped or cut into thin strips

Heat broiler. Place sausage slices on a baking sheet; spread tops with mustard. Broil until lightly browned, about 3 minutes; set aside.

Spread cucumber slices on a cutting board. Top with a sausage slice, mustard side down. Drizzle a little more mustard on top of each slice. Top each with pieces of red pepper. Place on a serving platter.

SONIC DRIVE INN FRITOS CHILI CHEESE WRAP
Serving Size: 4

1 19 oz Can Mild Plain Chili (heated)
3 cups Fritos or other corn chips (original style)
1 cup Shredded Mild Cheddar Cheese
1/4 - 1/2 C. Diced Onions (to taste)
4 Large Burrito Flour Shells

Mix Fritos with chili, place 1/4 of chili mixture in the middle of the flour burrito shell. Sprinkle chili with 1/4 cup shredded cheese and diced onions to taste. Fold one side of shell halfway on top of chili. Fold each side over each other. The bottom should be tucked in and filling will be seen from the top of wrapped shell. Pop into the micro wave 15 - 20 seconds. Serve immediately and enjoy.

SOUR CREAM AND CHIVE POPOVERS
Serving Size: 6

2 large eggs
1 cup milk
1 1/2 Tbsp. sour cream
1 Tbsp. vegetable oil
1 cup flour
1/4 tsp. salt
1 Tbsp. fresh chives, you can used dried as well

Preheat oven to 400 degrees and grease either the muffin tins or skillet with non stick spray. In a bowl combine milk, eggs, sour cream and oil and mix until combined. Add in chives. Add flour and salt and stir until just mixed.

Fill baking tins half full with batter. Popovers will "pop" so make sure that you do not have a rack sitting to low when you set them in the oven. Bake for 40 minutes. Before removing popovers from the oven, poke each muffin with a folk to let the steam out.

SPICED DRINK MIX

1 cup orange drink mix ( dry )
1 cup instant tea ( dry )
1/2 cup lemonade drink mix ( dry )
1/2 cup sugar
1/2 tsp ground cinnamon
1/4 tsp ground cloves

Mix thoroughly. Store in airtight container.

SPINACH MADELINE
(Green Springs Inn, St. Francisville, LA)

2 packages frozen chopped spinach
4 Tbsp. butter
2 Tbsp. flour
2 Tbsp. chopped onion
1/2 cup evaporated milk
1/2 cup vegetable liquor
1/2 tsp. black pepper
3/4 tsp. celery salt
3/4 tsp. garlic salt (to taste)
1 - 6 oz. roll jalapeno cheese (cut into small pieces)
1 tsp. Worcestershire sauce
Red pepper (to taste)

Cook spinach according to package directions. Drain and reserve liquor. Melt butter in saucepan over low heat, and add flour, stirring until blended and smooth, but not brown.

Add onion and cook until soft, but not brown. Add liquid slowly, stirring constantly to avoid lumps. Cook until smooth and thick; continue stirring. Add seasonings and cheese. Stir until melted. Combine with cooked spinach.

This may be served immediately or put in a casserole and topped with buttered bread crumbs. The flavor is improved if the casserole is kept in the refrigerator overnight. The dish may also be frozen. Serves 5 to 6.

STUFFED ACORN SQUASH

2 acorn squash
2 carrots, grated
1 can (8 oz.) crushed pineapple
2 tbsp. dried white raisins
1/4 tsp. ginger

Cut squash in half; scoop out seeds. Place in baking dish. Combine remaining ingredients and spoon into squash cavities. Bake at 350°F for 30 minutes or until squash is tender. Serves 4

STUFFED PORK ROAST

3/4 cup Slivered almonds
2 tbsp. Butter or margarine
3/4 cup Sliced green onions
3/4 cup Chopped celery
4 cups Cooked brown rice
3/4 cup Orange juice; divided
2 tbsp. Grated orange peel
1 tbsp. Diced crystallized ginger -- divided
1/2 tsp. Salt
1 Boneless pork loin roast -(3-1/2 lbs.), rolled & tied
1 tsp. Dried rosemary; crushed
1/4 tsp. Cracked black pepper
16 oz Cranberry sauce (canned)
1 Orange; peeled & sectioned

Cook almonds in butter in large skillet over medium-high heat until brown. Add onions and celery, cook until vegetables are tender crisp. Stir in rice, 1/2 cup orange juice, orange peel, 1 teaspoon ginger and salt, set aside.

Untie roast, and spoon rice mixture lengthwise between loins. Retie roast securely with string at 2- to 3-inch intervals; place, fat side down, on rack in shallow roasting pan.

Combine rosemary and pepper; sprinkle over roast. Insert meat thermometer so it does not touch stuffing or fat. Bake at 325 F. for 1-1/2 hours.

Combine cranberry sauce, remaining orange juice, remaining ginger, and orange in small saucepan, stir well. Simmer over medium heat 25 minutes, stirring occasionally. Brush about 1/2 cup cranberry mixture over pork.

Bake an additional 15 minutes or until meat thermometer registers 170 F. Let roast stand 10 minutes. Remove string and slice roast. Serve with remaining cranberry sauce. Serves 8-10

SUGAR SNAPS DICED BACON AND RADISHES
Serving Size : 4

3/4 pound sugar snap peas
3 ounces red radishes -- med to large
3 ounces bacon -- slab

Wash snap peas and dry.

Trim the ends of the snap peas and remove the strings running down the length of the pods. Set aside.

Wash radishes and dry. Trim ends of radishes. Meticulously cut radishes into 1/8 inch cubes. Set aside.

Cut slab bacon into 1/8 inch cubes to resemble the size of the radishes. Place bacon in medium nonstick skillet. Cook over medium heat until fat is rendered and bacon is cooked, approximately 3 minutes.

Meanwhile, bring a pot of salted water to a boil. Add snap peas and diced radishes. Cook 3 to 4 minutes, until beans are tender but not soft. Drain in colander. Pat dry with paper towels. Immediately add snap peas and radishes to pan with bacon. Stir. Heat gently and serve immediately.

TANGY CORN RELISH

10 large ears tender corn, or about 8 cups of drained canned corn
2 green peppers (capiscum) seeded and diced
2 red peppers (capiscum) seeded and diced
2 large sweet onions, peeled and minced
1 Tablespoon salt
3 tablespoons mixed pickling spices
1 tablespoon crushed red pepper(or to taste - some like it more or less spicy)
1/2 tsp turmeric
2 cups cider vinegar (enough to just immerse the vegetables when simmering)
1 cup sugar

Cut the corn kernels from the cobs with a sharp knife (or open and drain the canned corn!) Bring the vinegar and sugar and spices to a boil in a large non-reactive pot, and add the corn, peppers, and onions. Bring back to a boil, and simmer for 2-3 minutes - the original recipe called for about 1/2 hour, but I find it best to cut that way down - the vegetables stay crisper that way. Ladle the
relish into hot sterilized pint jars, cover with sterilized lids, and process in a water bath to seal. Or just refrigerate the finished relish in the sterilized jars - it will keep for at least 2-3 weeks, and may be gone by then! Makes about 6-7 pints.

UGAT DVASH
(Honey Cake)

1 tsp (5 ml) plus 1/4 cup (60 ml) vegetable oil
2 1/4 cups (560 ml) all-purpose flour
1/4 cup (60 ml) seedless raisins
1/4 cup (60 ml) chopped candied orange peel
3 egg yolks
3/4 cup (180 ml) honey
1/3 cup (80 ml) sugar
2 tsp (10 ml) freshly grated lemon peel (yellow part only)
4 tsp (20 ml) instant coffee dissolved in 1 Tbsp (15 ml) hot water
1 tsp (5 ml) baking powder
1/4 tsp (1 ml) baking soda
1/4 tsp (1 ml) ground cinnamon
1/4 tsp (1 ml) ground allspice
A pinch ground cloves
1/4 tsp (1 ml) salt
3 egg whites
1/2 cup (125 ml) sliced blanched almonds

Coat the bottom and sides of a 9x5x3 inch (25x12x8 cm) loaf pan with 1 tsp.
(5 ml) of the vegetable oil. Sprinkle the pan with 2 tablespoons of the flour, tilting and tapping the pan to cover the bottom and sides. Remove the excess flour by inverting the pan and rapping the bottom sharply.

Combine the raisins and orange peel in a small bowl and combine with 2 tablespoons (30 ml) of the flour, mixing thoroughly. Set aside. In a large bowl beat the egg yolks until frothy. Add the remaining oil, honey, sugar, lemon peel, dissolved coffee, and stir to combine. Combine the remaining 2 cups (500 ml)
flour, baking powder, baking soda, cinnamon, allspice, cloves, and salt and sift them into the egg yolk mixture about 1/4 cup at a time, beating well after each addition. Stir in the raisins and orange peel.

In a separate bowl, using clean beaters or whisk, beat the egg whites until they for stiff peaks. Fold the egg whites gently into the batter. Pour the batter into the loaf pan, spreading it out evenly. Decorate the top with the sliced almonds, forming daisy shapes in the center, reserving enough almonds to make a stripe at each end. Bake in the middle of a preheated 325F (160C) oven for 1 hour and 15 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then run the blade of a knife around the edges and turn the cake out onto a rack to cool completely. This cake is traditionally served with unsalted butter. Makes one 9 inch (25 cm) loaf.

WILD MAINE BLUEBERRY STREUSEL FRENCH TOAST
(Inn at Portsmouth Harbor, Kittery, ME) 6 servings

1 loaf raisin bread
6 extra large eggs
1 1/2 cups milk (non-fat works fine)
1 cup whipping cream (non-fat half and half works too)
2 teaspoons pure vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg, freshly grated
1/4 cup melted butter
1/2 cup brown sugar
1/2 cup walnuts or pecans, chopped
1 cup Cran-Grape juice
2 tablespoons cornstarch
4 cups blueberries (the tiny wild ones from Maine are the best)
3/4 -1 cup sugar
juice of 1 lemon

The night before: Coat a 7"x11" baking dish with non-stick spray. Layer bread slices in overlapping rows. Whisk together eggs, milk, cream, vanilla, cinnamon and nutmeg and pour slowly over bread. Cover with plastic wrap and press down to submerge bread. Refrigerate overnight.

In the morning: Preheat oven to 350'. In saucepan melt butter, add brown sugar and nuts to combine. Remove plastic wrap from French toast and top with streusel topping. Bake 40 minutes. Let stand 5-10 minutes before serving. To make blueberry sauce, whisk together juice and cornstarch in saucepan. Add berries, sugar and lemon juice and bring to a boil over medium heat, stirring
constantly. Boil about 5 minutes, until thickened. Spoon over French toast.

You could serve this with slices of grilled ham or bacon on the side. The sauce is wonderful over vanilla ice cream or tapioca pudding. It also freezes well.

WON TON CHICKEN BITES
YIELD: 36 pieces

36 won-ton wrappers
1/2 of a 16-ounce bag coleslaw
1 cup cooked, chopped chicken
1 can (8 ounces) water chestnuts, finely chopped
5 green onions, thinly sliced
2 teaspoons roasted sesame oil
4 tablespoons Chinese plum sauce

Heat oven to 350 degrees.

Cut a 1/2-inch strip off one side of each won ton skin; pleat wrappers into oiled mini-muffin tins to make cups. Bake until golden, 8 minutes. Let stand at least 5 minutes.

Place cabbage, chicken, water chestnuts and green onions in a large bowl. Stir in sesame oil and plum sauce. Spoon into cooled won ton cups.









 

 

 

 

 

 

SHALOM FROM SPIKE & JAMIE



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