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

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Recipes from Spike & Jamie

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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).


Serves 8

1 (8-ounce) container plain nonfat yogurt
2 tablespoons honey
Cooking spray
1 cup oats (quick or old-fashioned, uncooked)
1/2 cup firmly packed brown sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground allspice, or pumpkin pie spice
6 tablespoons 70 percent vegetable oil spread in sticks, softened
2 tablespoons slivered almonds
4 large, firm-ripe pears, washed (do not peel)

Heat oven to 350 degrees. Spray 13-by-9-inch metal baking pan with cooking spray.

In small bowl, combine yogurt and honey; mix well. Cover; chill.

In medium bowl, combine oats, sugar, flour and allspice; mix well. Cut in spread with two knives until mixture is crumbly. Stir in almonds. Set aside.

Cut pears in half lengthwise. Using a small spoon, remove center portion of each pear half, leaving a 1/2-inch shell. Place scooped pears cut-side down in pan; spray with cooking spray. Bake 20 minutes or until pears begin to feel tender when pierced with a small sharp knife.

Remove pan from oven to wire rack. Turn pears cut-side up in pan. Spoon reserved oat mixture over pears. Return pan to oven. Continue baking 20 to 25 minutes or until topping is light golden brown and pears are tender. Cool pears five minutes in pan on wire rack.

Spoon sauce over warm pears to serve. Cover and refrigerate leftovers.


2 pork tenderloins about 1 pound each
2 cups fresh apples, cored and diced
1 carrot, shredded
1 small onion, finely chopped
1/3 cup pecan, chopped
Salt and pepper to taste
1/4 cup apricot preserves

Cut each pork tenderloin lengthwise about two-thirds of the way through. Flatten out with a meat mallet to about 1/4 inch thick. Combine apples, carrot, onion, pecans and salt and pepper together and mix well. Place equal amounts in each tenderloin and spread out. Roll up tenderloins and secure with toothpicks. Bake at 375 degrees for about 30 minutes. Spread apricot preserve on top of each tenderloin and bake an additional 10 - 15 minutes or until pork is fully cooked. Slice and serve.


1/2 cup butter, softened
1/3 cup white sugar
1/3 cup brown sugar
3 egg whites, lightly beaten
1 1/2 cups applesauce
1 teaspoon cinnamon
1/8 teaspoon ground cloves
1/2 teaspoon salt
1 teaspoon pure vanilla extract
2 cups unbleached white flour
2 teaspoons baking soda
1/2 cup sliced dates (optional)
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional)
Confectioner's sugar

1. Preheat oven to 350. In a large bowl, beat together the butter and sugars until smooth.

2. Add egg whites, applesauce, cinnamon, cloves, salt and vanilla, then mix well. Add the flour and baking soda. Stir until blended, then add the dates, walnuts, and/or raisins, if desired.

3. Pour the batter into a well-buttered Bundt pan. Bake at 350 degrees for 45 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool slightly, then turn it out upside down onto a serving plate. Sprinkle with confectioner's sugar if desired.

(Inn of Silent Music, Tylerton, MD)
4 Servings

1 cup canned artichoke hearts in water
6 eggs
1/4 cup half-and-half
1/4 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
1 cup shredded white cheddar cheese
1/4 cup grated Parmesan cheese

Spread artichokes in well-greased individual au gratin dishes. Sprinkle grated cheddar cheese on top. In bowl beat eggs with milk, half-and-half, salt, pepper, and nutmeg. Pour mixture over artichokes & cheddar. Top with Parmesan.

Bake at 350 degrees until frittata is puffy and lightly browned and center feels firm (about 20 minutes). Serve at once.


3 cups whole wheat flour
1-1/2 cup white flour
1/2 cup white cornmeal
1/2 cup bran
5-1/2 tsp. baking powder
1-1/2 tsp. baking soda
1/2 tsp. sugar
1 bottle (12 oz.) dark (or Stout) beer
1/2 cup warm water
1/3 cup vegetable oil

Pour dry ingredients into a bowl. Add beer and 1/2 cup warm water. Stir in vegetable oil and mix until dry ingredients are moistened. Pour batter into well-oiled Dutch oven. Bake, covered, at 350º F. for 35 - 40 minutes.

4 large potatoes peeled and cubed
1 large onion peeled and chopped
2 pounds lean stew beef cubed
6 carrots scrubbed and sliced in 1 inch pieces
1 or 2 red topped turnips, peeled and cubed
4 stalks celery washed trimmed and cut into 1 inch pieces
1 cup fresh green beans, washed trimmed
and broken into 1 inch long pieces
1 26 oz. can Italian style tomatoes
2 tablespoons Worcestershire sauce
2 tablespoons beef bouillon granules
or 2 beef bouillon cubes or 1 16 oz. can beef broth
2 tablespoons olive oil
1/3 cup flour
1 teaspoon sweet basil
2 bay leaves
1 teaspoon rosemary
salt and pepper to taste

Dredge beef cubes in flour and season with salt and pepper, place in med. skillet with olive oil that has been heated, brown beef on all sides and remove from heat. Place vegetables in large stock pot or large crock pot, add bouillon or broth, Worcestershire and spices and enough water to cover vegetables. Bring to a boil and reduce heat let cook about 20 minutes and add meat. Deglaze the skillet with 1/2 cup of Burgundy wine or water and add to pot. Cook another 20 minutes.
Add dumplings. Serves 6-8.

1 1/2 cups flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
3 Tablespoons shortening
1 Tablespoon parsley flakes
3/4 cup milk

Cut shortening into flour, parsley, baking powder, salt with pastry blender or fork, add milk and drop by tablespoonfuls into hot stew, be careful not to splash. Cover and cook for18 minutes without lifting cover. Serve immediately.


4 cups chicken broth
1 cup long grain white rice
1 cup wild rice
2 15-oz. cans black beans, drained
1/4 cup olive oil
2 garlic cloves, minced
1 tsp. chili powder
1/4 tsp. curry powder
1/2 cup cilantro, chopped
Salt and pepper to taste

Bring chicken broth to a boil in a large saucepan. Add both types of rice and reduce heat, then cover and cook for about 25 - 30 minutes or until chicken broth is absorbed. Stir in black beans, olive oil, garlic, chili powder, curry powder, cilantro and salt and pepper. This dish may be served warm or chilled.

1996 Recipe Hall of Fame

1/4 cup slivered almonds
1/4 cup firmly packed brown sugar
3 tablespoons all-purpose flour, divided
2 tablespoons butter or margarine
1/2 cup uncooked regular oats
2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons grated lemon rind
3/4 cup buttermilk
1/4 cup oil
1 large egg
1 1/2 cups fresh or frozen blueberries

PULSE almonds 2 or 3 times in a blender or food processor until chopped. Add
brown sugar and 1 tablespoon flour; process 5 seconds. Add butter; pulse 5
or 6 times or until mixture is crumbly. Stir in oats; set aside.

COMBINE 2 cups flour and next 5 ingredients in a large bowl; make a well in
center of mixture.

WHISK together buttermilk, oil, and egg; add to flour mixture, stirring just
until moistened.

TOSS blueberries with remaining 2 tablespoons flour; gently fold into
batter. Spoon batter into greased muffin pans, filling two-thirds full;
sprinkle batter with oat mixture.

BAKE at 400° for 15 to 20 minutes or until golden brown. Remove immediately
from pans, and cool on wire racks. Yield: 1 dozen.

Note: Freeze muffins up to 1 month. Source: Southern Living


1 lb. sausage, browned and drained
6 eggs
1 cup Bisquick
2 cups half-and-half (you can substitute milk)
1/2 tsp salt
1/4 tsp pepper
2 cups grated cheese

Place drained sausage evenly in muffins tins which have been sprayed with Pam. Mix eggs, Bisquick, half-and-half, salt and pepper together. Pour evenly over the sausage. Top with grated cheese. Bake for 25 minutes in 350 oven. Makes 24 muffins.

Optional: While browning sausage, you can add some onions, green peppers and mushrooms. Also, bacon or ham can be substituted for sausage.


1 head fresh broccoli, washed
1/3 cup butter
1 small onion, chopped
2 cloves garlic, minced
1/3 cup flour
2 cups half and half or light cream
2 cups chicken broth
1 tsp. Worcestershire sauce
Salt and pepper to taste
2 cups sharp cheddar cheese, grated
1/4 cup green onions, chopped

Cut the florets off the stalk and into bite sized pieces. You can also peel the stalk, cut off the bottom inch or so and then cut the stalk into thin slices. Melt butter in a saucepan and sauté broccoli, onion and garlic until tender. Combine flour and half and half or cream and stir until smooth. Gradually add to broccoli. Add chicken broth, Worcestershire sauce and salt and pepper and stir until thickened. Add grated cheddar cheese and stir over low heat until cheese is melted. Serve warm with chopped green onions for garnish if desired.


500g (about 1 pound) broccoli
15g (about 1/2 ounce)butter
2 teaspoons plain flour
3/4 cup cream
2 egg yolks
1 tablespoon lemon juice
1/4 cup toasted flaked almonds

Cut broccoli into flowerets, steam until it is al dente, allow to drain. Melt butter in small saucepan, add flour and blend well.

Cook roux 2-3 minutes, gradually whisk in cream, egg yolks and lemon juice, cook for another 2 minutes.

Pour sauce over broccoli. Serve sprinkled with almonds.

Adapted from Soup Makes the Meal, by Ken Haedrich (Harvard Common Press, 2001).

2 tablespoons unsalted butter
1 large onion, quartered and thinly sliced
4 cups cored and thinly sliced cabbage
2 cloves garlic, minced
1 tablespoon sweet paprika
6 cups vegetable stock
1/2 cup canned chopped or crushed tomatoes
1 large carrot, peeled and grated
2 tablespoons tomato paste
Juice of 1 lemon
2 to 3 teaspoons sugar, to your taste
Freshly ground black pepper, to taste
Sour cream, for garnish (optional)
Chopped fresh parsley leaves, for garnish

1. Melt butter in a medium-sized soup-pot over moderate heat. Stir in the onion and cook, stirring, until translucent, 8 to 9 minutes. Add the cabbage, salt lightly, and cook until all the cabbage is wilted, about 10 minutes more. Stir in the garlic and paprika and cook, stirring often, for 1 minute. Add the stock, tomatoes, carrot, and tomato paste and season again with salt. Bring to a boil, then reduce heat to moderately low and simmer gently, stirring occasionally, for 10 minutes.

2. Add about half each of the lemon juice and sugar; simmer briefly, then taste, adding more sugar and lemon juice to get a mellow but distinctly sweet-tart broth. Season with pepper. Serve piping hot, with the garnishes. Serves 6.


8 medium (600g) roma tomatoes
1 tsp. fine sea salt
2 tsps. sugar
1-1/2 tsp. cumin seeds
1-1/2 tsp. cracked black peppercorns
2 cloves garlic, thinly sliced
60ml (1/4 cup) olive oil
1 medium (200g) red capsicum (bell pepper)
1 small cos lettuce (Romaine)
1 bunch (120g) rocket (arugula)
1/2 cup (80g) seeded black olives
1/2 cup (40g) shaved fresh parmesan cheese

Cut tomatoes in half lengthways. Place tomatoes, cut side up, in deep-sided heavy baking dish, sprinkle with combined salt, sugar, seeds, black pepper and garlic.

Bake, uncovered, at 230°C (450 F) for about 50 minutes, or until tomatoes are soft. Drizzle tomatoes with oil, bake 15 minutes, cool.

Quarter red capsicum, remove seeds and membranes. Grill, skin side up, until skin blisters and blackens. Peel away skin, thinly slice capsicum.

Combine torn lettuce leaves, rocket, olives, cheese, tomatoes and capsicum in large bowl, drizzle with dressing.


60ml (1/4 cup) olive oil
2 tbsp. balsamic vinegar
2 tsp. Dijon mustard

Combine all ingredients in jar; shake well.

6 to 8 servings

1/2 cup butter or margarine
1 can (7 ounces) green chilies
1 pound cheddar or Monterey Jack cheese, grated
3 eggs
3/4 teaspoon salt
2 cups milk
1 cup Bisquick

Melt butter in a 13-by-9-inch baking dish. Arrange chilies in a layer over bottom of dish. Cover with cheese.

In a bowl, blend eggs, salt, milk and Bisquick. Pour over cheese.

Bake at 350 degrees for 35 to 40 minutes or until golden brown.


6 good sized baking potatoes, peeled
100g (about 1/3 cup) fat, or oil
30g (about 1 ounce) melted butter
Finely chopped parsley

Cut potatoes into 3 portions each, trimming them into neat shapes. Place fat/oil in roasting tray, salt and heat. Add the potatoes and shake around until coated in fat and salt.

Roast in hot oven 40-45 minutes until golden brown. Remove the potatoes, drain on paper towel.

Toss in melted butter and serve with parsley sprinkled on top.


1 tablespoon Vegetable Oil
1 clove Garlic -- minced
4 large Potatoes -- grated
2 cups Milk
2 teaspoons Salt
1/4 teaspoon Black Pepper
1 Egg -- lightly beaten
1 cup Sharp Cheddar Cheese -- shredded

Pour vegetable oil & minced garlic into a 2-quart baking dish and rub oil around dish to coat sides and bottom. Combine remaining ingredients and pour into the baking dish. Bake at 325 degrees F for 1- 1/2 hours.

Note: This recipe freezes very well. After freezing, to serve: Thaw in refrigerator overnight, or all day, and bake or microwave until heated through and bubbly (approx. 30 - 45 minutes at 350 degrees F)

Note: This recipe may be baked in a Dutch oven using the charcoal method of
heat. In a 10 inch Dutch oven, use 13 coals on lid and 7 coals under Dutch
oven to achieve heat of 325 degrees. Bake for approx. 90 minutes. Recipe may be doubled. www.RealFood4RealPeople.com


2 egg whites, large, at room temperature
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1/4 teaspoon salt
2/3 cup sugar
Food color (optional)
1 cup pecans chopped
1 cup semi-sweet chocolate chips mini or mint chocolate chips

Preheat oven to 275F. Grease baking sheets.

In a large mixer bowl at high speed, beat egg whites, vanilla, cream of tartar and salt until soft peaks form. Gradually add sugar and, if desired, a few drops of food color and beat until very stiff and glossy and sugar is almost dissolved. By hand, fold in pecans and chips. Drop by well-rounded teaspoonfuls about 1 inch apart on baking sheets.

Bake for 20 to 25 minutes or until set and dry to the touch. Cool cookies on baking sheets for 1 minute. Carefully transfer cookies to wire racks to cool.
Store in an airtight container in a cool place. Yield: 5 servings.


12 oz. bitter-sweet chocolate
1/2 cup butter
6 eggs
1 cup sugar

Melt the chocolate and butter in a double boiler. (I just use a glass Pyrex bowl inside a pot of water) Beat the 6 eggs with the sugar. When the chocolate is melted, whip it together with the egg mixture. Pour into a 9 x 2 cake pan lined on the bottom with parchment paper. Put the cake pan in another pan filled with water to 1/2 way up the cake pan. Cover with foil tightly and cook in a heated 350 degree oven for 1 hour and 15 minutes. Remove and let cool completely.


cooking spray
2-1/3 cup all-purpose flour
1 cup sugar
3/4 cup semisweet chocolate chips
1/3 cup unsweetened cocoa
2 tsp. baking powder
3/4 tsp. salt
1 cup ricotta cheese
2 large eggs, lightly beaten
1-1/3 cup 2% or whole milk
1 tsp. pure vanilla extract
1/4 cup canola oil

Preheat oven to 350º F. Spray muffin tins lightly with cooking spray. Mix flour and next 5 ingredients (through salt) in a large bowl. Place cheese in a medium bowl. Add eggs, one at a time, beating well after each addition. Whisk in milk and vanilla until blended. Fold cheese mixture and oil into flour mixture until just blended. Spoon batter into muffin cups. Bake 25 minutes, or until a wooden pick
inserted into center comes out clean. Remove muffins from pans immediately, and cool on a wire rack. Makes 18 muffins.


3/4 cup dry minced onion
1/3 cup beef bouillon powder
4 tsp. onion powder
1/4 tsp. crushed celery seed
1/4 tsp. sugar

Combine all ingredients Store in tight fitting container. Use sprinkled
over chicken or beef or to make dip. About 5 Tbsp. of mix are equal to 1
1.25 oz pkg. To make onion dip, mix 5 Tbsp. with one pint of sour cream

Servings: 4. Recipe by Chef Martin Yan; Yan Can Cookbook

1 1/2 tablespoons Oil
2 slices Ginger Root, minced
1 clove Organic Garlic, minced
1/2 cup Organic Carrots sliced
3 Dried Black Mushrooms soaked
1/2 cup Mushrooms medium sized
1 cup Organic Broccoli Flowerets
3/4 cup Soup Stock
1/2 cup Bamboo Shoots sliced
1/2 cup Water Chestnuts
1/2 cup Baby Corn cut into 1 1/2 lengths
1 1/4 teaspoons Salt
3/4 teaspoon Sugar
1 1/2 teaspoons Cornstarch (1 part cornstarch dissolved in 2 parts water)

The sparkling combination of bamboo shoots, water chestnuts, broccoli, carrots and corn are as colorful as jewels in a jewelry box.

Heat oil In a wok or sauté pan over high flame, add ginger and garlic and continuously for 10-15 seconds.

Add the carrots, mushrooms, and broccoli. Pour in 4 tbl. of stock, cover, and cook 2-3 minutes.

Stir in the remaining ingredients and cook until slightly thickened. Serve immediately.

Heat oil In a wok or sauté pan over high flame, add ginger and garlic and continuously for 10-15 seconds.

Add the carrots, mushrooms, and broccoli. Pour in 4 tbl. of stock, cover, and cook 2-3 minutes.

Stir in the remaining ingredients and cook until slightly thickened. Serve immediately.


1 12-oz. can corn, drained
1 large tomato, chopped
1 small sweet onion, chopped
2 Tbsp. fresh cilantro, chopped
1/4 cup sour cream

Combine ingredients in a bowl and chill for a couple of hours to allow flavors to blend.


250g (1/2 pound) Mascarpone
2 tsp. capers, chopped
1 tbsp. snipped chives
1 tsp. grated lemon rind
Lemon juice, to taste
Salt and white pepper, to taste
250g (1/2 pounds) smoked salmon, chopped
1 avocado, diced
Extra chives, for garnish


4 long bread rolls
100g (6 Tbsp) butter, melted

Mix the mascarpone until softened and gently fold in the capers, chives, lemon rind, juice and season to taste.

Reserve half the smoked salmon slices and chop the rest. Gently fold the chopped salmon and avocado into the mascarpone mixture.

The spread should be fairly chunky, rather than smooth. Refrigerate until required. Arrange 2-3 smoked salmon slices on each plate; place a spoonful of mascarpone in the center.

Sprinkle with black pepper, snipped chives and serve with Crostini.

CROSTINI: Cut the bread rolls into 5mm slices and arrange on a grill tray. Brush with melted butter and grill until golden.

Turn over, brush with butter and grill until golden on the second side. Store in an airtight container until required.


4 Roma tomatoes
3 fennel bulbs
5 cups chicken stock
2 tablespoons finely chopped flat-leaf parsley
12 black olives
8 anchovy fillets


1/3 cup olive oil
2 tablespoons lemon juice
1 garlic clove, crushed

Score a cross on the base of each tomato. Place in a heatproof bowl and cover with boiling water. Leave for 1 minute, then drain and peel away the skin. Halve the tomatoes, scoop out the seeds and chop the flesh.

Cut the fennel bulbs into quarters, keeping the root end intact. Bring the chicken stock to the boil, add the fennel and simmer, covered, for 5 minutes.

Drain the fennel, reserving the stock, and place in a serving dish.

To make the dressing, whisk the oil, lemon juice and garlic with 2 tablespoons of the reserved stock. Season with salt and pepper.

Spoon the dressing over the fennel and leave to cool to room temperature. Scatter the parsley, tomato, olives and anchovies over the top and serve.


1 cooked 20 cm (8 inch) pastry shell

Pineapple Layer:
450g (14 ounce) can crushed pineapple in syrup
1/4 cup cornstarch mixed with 1/4 cup water
2 egg yolks, lightly beaten

Pour the pineapple into a saucepan, add cornstarch mix and bring to the boil, stirring continuously. Cook for 1 minute, then remove from heat. Quickly stir in the egg yolks and leave to cool.

Coconut Cream Layer:
1 cup whole milk
1/2 cup coconut milk
3/4 cup sugar
1/4 cup cornstarch mixed with 1/4 cup water
1 cup desiccated coconut
1 tbsp. butter
1 tsp. vanilla

In a saucepan over low heat, heat the milks and sugar together until sugar dissolves. Add the cornstarch mixture and stir until it boils and thickens.
Remove from heat, add butter, coconut and vanilla, mix well and set aside to cool.

2 egg whites
4 tbsp. caster sugar (caster sugar is equivalent to U.S. superfine)

Whip egg whites till light and fluffy. Gradually add the sugar, beating well between each addition, until sugar is dissolved.

Heat oven to 180C. (350 F) Spoon half the coconut cream into the shell, then add the pineapple mixture, top with remaining coconut cream. Spread meringue evenly over top. Bake for 15 minutes, until meringue is lightly browned, and cooked.

Bunny's Bed and Breakfast (Beverly, MA)

4 large Granny Smith apples, cored and cut into 1/2 inch thick slices
1/3 cup sugar
2 Tablespoons fresh lemon juice
3/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 pound bacon, chopped

Place apples in bowl. Add sugar, lemon juice, nutmeg, cinnamon, and cloves. Toss to coat. Sauté bacon in skillet over medium heat until crisp. Transfer bacon with slotted spoon to paper towels. Add apples to bacon drippings in skillet and sauté until apples are tender, about 10 minutes. Transfer apples and juices in skillet to bowl. Sprinkle with bacon. Serves: 4


1 onion finely chopped
30 peeled green King Prawns
2-3-tblspns fresh garlic - chopped
2-tbsp. olive oil
200ml (about 3-1/2 cups) pouring cream
2 tbsp. chopped chives
50ml (about 6 ounces) good splash of Sauvignon Blanc or Riesling
lemon - for garnish

De-vein prawns, leave tail on. Heat oil up to medium heat in fry pan, cook onions without color. Add prawns, sauté quickly, add garlic and cook without color.

Add wine, de-glaze pan, add cream, reduce a little. Season to taste. Sprinkle with chives for color. Serve with a timbale of steamed rice and some lemon wedges.

4 servings

1 pound lean ground beef
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 to 1/2 teaspoon pepper
2 cups water
1 (13 3/4- to 14 1/2-ounce) can ready-to-serve vegetable broth
3-ounce package beef-flavored instant ramen noodles, broken up
3 cups frozen broccoli stir-fry vegetable mixture

In Dutch oven or large saucepan, brown ground beef over medium heat 6 minutes or until outside surface is no longer pink, breaking up into 3/4-inch crumbles. Pour off drippings.

Add salt, ginger and pepper. Stir in water, broth and seasoning packet from ramen noodles; bring to a boil.

Stir in noodles and vegetables; return to boil. Continue cooking 2 to 3 minutes or until noodles are tender.


1 can (10 3/4 ounces) condensed cheddar cheese soup, undiluted
1/2 cup milk
1/2 cup sour cream
1/2 cup sliced celery
1 can (2 1/2 ounces) sliced mushrooms, drained
2 cups diced ham
3 ounces uncooked medium sized noodles, cooked and drained
3/4 cup crushed rich round crackers (i.e., Ritz in US)
1 tablespoon butter or margarine, melted

Preheat oven to 375 degrees F. Combine soup, milk and sour cream in large
bowl. Add celery and mushrooms. Stir in ham and noodles. Pour mixture into
medium casserole. Combine cracker crumbs and butter in small bowl; sprinkle
over ham mixture. Bake, uncovered, 30 minutes or until hot and bubbly.
Makes 6 servings.


1 small package of wide egg noodle
1 can cream of mushroom soup
1 can cream of celery soup
1 8oz cream cheese
1 lb hamburger
1 small can Durkees fried onions

Preheat oven to 325 F. Brown hamburger, drain, add soups and cheese, cook until hot and creamy. Boil noodles, drain and add to hamburger mixture. Spray a 2 qt. casserole dish with a cooking spray. Sprinkle fried onions on top and bake for 30 to 45 minutes


2 cups whole almonds, skin on
1/4 cup sugar
1/2 tsp salt
2 Tbsp. honey
2 Tbsp. water
2 tsp. almond or vegetable oil

Spread the almonds in a single layer in a shallow ungreased baking pan and
place in cold oven. Bake at 350o F, stirring occasionally, until the internal color of the nuts is tan to light brown, 12 to 15 minutes. (The nuts will continue roast a little more after they are removed from the oven.) Set the roasted almonds aside. Thoroughly mix the sugar and salt. Stir together the honey, water and oil in a medium-size saucepan and bring to a boil over medium heat. Stir in the roasted almonds and continue to cook and stir until all of the liquid has been absorbed by the nuts, about 5 minutes. Immediately transfer the almonds to a medium-size bowl into which some sugar mixture has been sprinkled. Sprinkle the remaining sugar mixture over the almonds and toss until they are evenly coated. Spread the
almonds out on wax paper. When cool, store at room temperature in a tightly
covered container or plastic bag for up to two weeks. Makes 2 cups.

Many thanks to guest chef Trixy for her wonderful Australian recipes this week.
Kangaroo is beautiful game meat, tasty, tender and very lean. Every year farmers cull thousands of 'roos, to make way for cattle.a strange waste. It seems Australians just can't get their heads around eating one of the creatures on our Coat of Arms.. This can also be prepared with Venison.

1.5 kg (about 3+ pounds) Kangaroo fillet
500mls (about 2 cups) Red wine
2 Juniper Berries
1 bay leaf
1 sprig fresh thyme, or 1/2 tsp. dried
1/4 cup brandy
50ml (couple ounces) peanut oil
salt and pepper to season
50g (2 tbsp.) tomato paste
40g (1-1/2 tbsp) plain flour
500ml (2 cups) good brown stock
150g (6 tbsp.) dried fruits (apricots, raisins, apples, pears, peaches, craisins etc)
(Soak dried fruits in mix of orange juice and brandy overnight. )
1/2 cup orange juice
1/4 cup brandy
120ml (1/2 cup) heavy cream

Trim and cut meat into 3cm (1 inch) cubes. Mix wine, juniper berries, bay leaf, and thyme, add meat and let marinade overnight, in fridge, at least 12 hours.
Remove from marinade, drain,(reserve marinade) season with salt and pepper and seal in hot oil.

Warm brandy, pour over meat, flame. Add tomato paste, brown slightly and deglaze with a little of the marinade. Reduce marinade until it has fully evaporated, add the flour and brown a little more.

Add the rest of the marinade and stock. Bring to the boil, immediately reduce to simmer, and cook until tender, approximately one hour.

Add pre-soaked, drained fruits, and cream, bring back to boil and adjust seasoning. Serve with Sun-dried tomato Mash, a lovely, crisp green salad and crusty bread. 1998 Taylors - Shiraz is a good wine for this.

(Arni Yiahni Me Andithia)

2 lbs. tender cut lamb *note: Tender cuts of veal, beef, or pork may be
substituted for lamb.
juice of 2 lemons
4 Tbsp. olive oil
2 Tbsp. grated onion
2 Tbsp. chili powder
1 tsp ground pepper
1clove garlic, mashed
2 tsp. curry powder
3 tsp salt
tomato quarters
onions, green peppers, cut into large pieces
mushroom caps
1/2 cup melted butter

Cut lamb into 1 1/2 inch cubes. Marinate the meat for 2 hours in lemon
juice, oil, grated onion, and seasonings. Alternate the meat on skewers
with similar size pieces of tomato, onion, green pepper, and mushroom caps.
Broil the kebabs under the flame of a hot broiler, turning to brown all
sides and basting with butter. Serve over rice pilaf. You may also do
these on an outdoor grill.


60ml (1/4 cup) oil
6 lamb fillets, trimmed
30g 92 tbsp.) butter
1 onion, chopped
2 cloves garlic, crushed
375g (about 3/4 pound) mushrooms, chopped
1/2 teaspoon cracked black peppercorns
l/3 cup chopped fresh parsley
6 sheets puff pastry
egg yolk to glaze

Heat oil in pan, add fillets in single layer, cook until lightly browned all over, drain on absorbent paper, cool.

Heat butter in pan, add onion and garlic, cook, stirring until onion is soft. Add mushrooms, cook, stirring until mushrooms are soft and liquid has evaporated.
Stir in peppercorns and parsley, cool.

Spread each sheet of pastry with one-sixth of the mushroom mixture. Top with a fillet, fold in sides and roll up to form a parcel. Repeat with remaining pastry, mushroom mixture and lamb. Place parcels on greased oven trays, chill for 20 minutes.

Just before serving, brush with egg yolk wash, bake parcels in moderate oven for about 20 minutes or until pastry is well browned. Serve with red currant sauce.

Red Currant Sauce

3 (about 500g) oranges
1 cup port
1 cup red currant jelly
1 teaspoon French mustard
1/2 teaspoon cracked black peppercorns
1/4 cup chicken stock
1 tablespoon cornstarch

Using vegetable peeler, cut rind from 1 orange into thin strips. Squeeze juice from oranges (you will need 2 cups of juice). Combine rind, juice, port, jelly, mustard, and peppercorns in pan. Bring to boil, simmer, uncovered, 10 minutes, stirring occasionally. Stir in blended cornstarch and stock, stir until sauce boils and thickens.

Try this lamb with a 1999 Penfolds Bin 138 Old Vine Barossa Valley Shiraz Mourvedre Grenache

This colorful and unusual salad makes use of leeks, such a great choice for the winter table with their high iron content, while tart lemon and sweet red bell peppers add vitamin C. Quick to prepare and filled with flavor.

2 large leeks, trimmed and washed well
1 small red bell pepper
3 tablespoons chopped walnuts
Grated rind and juice of 1 lemon
6 tablespoons mayonnaise
Salt and pepper to taste

1. Finely shred leeks, then blanch in boiling water 2 minutes, drain, and cool.

2. Slice red pepper. Combine with leeks and walnuts in a salad bowl.

3. Mix lemon rind and juice with mayonnaise and toss the salad. Adjust seasonings to taste and serve. Serves 4 to 6.

This can be prepared the day before, and then baked just before serving. The sauce is best made just before serving.

6 chicken breast fillets
3 rashers bacon
1 1/3 cup fresh breadcrumbs
1 1/2 tsp. lemon zest
3 tsp. lemon juice
2 cloves garlic
60 g (about 2 ounces) butter
1/2 cup plain flour
30g (about 1 ounce) butter extra

Chop bacon finely, sauté in pan until crisp. Drain on paper towel. Pound chicken fillets thin. Combine bacon, breadcrumbs, zest, juice, crushed garlic and soft butter. Place in center of each fillet, fold over, pound edges together lightly, toss in flour.

Heat extra butter in pan, add chicken, brown quickly on both sides. Place in oven dish and bake covered in moderate oven for 10 minutes.

Turn over and cook for a further 10 minutes.

Basil Sauce.
3 egg yolks
40g About 1-1/2 ounces) butter, melted
2/3-cup chicken stock
2/3-cup cream
1/2 cup fresh basil leaves

Put egg yolks into a blender; blend while slowly adding melted butter. Pour in chicken stock, cream and basil, blend until smooth. Heat without boiling. Pour over fillets to serve.

Limoncello is a divine Italian liqueur made with lemons. The crunchy, sugary shortbread is a delightful contrast to the silky syllabub.

125ml (1/2 cup) limoncello
2 teaspoons finely grated lemon rind
60g (1/4 cup)caster sugar
300ml (2-1/4 cups) pouring cream

Orange and clove shortbread:
250g (1/2 pound) soft unsalted butter
165g (3/4 cup) caster sugar
Finely grated rind of 2 oranges
1/2 teaspoon ground cloves
300g (2 cups) plain flour
100g (2/3 cup) fine polenta
Cloves (optional), for decoration

For orange and clove shortbread, using an electric mixer, beat butter, sugar and orange rind until pale and fluffy, then stir in combined sifted cloves, flour and polenta. Form dough into a disc, wrap in plastic wrap and refrigerate for 1 hour or until firm.

Roll out dough on a well-floured surface until 8mm thick, then, using a 6cm round pastry cutter, cut out rounds and place on baking paper-lined baking trays.

Press a whole clove into each shortbread, if using, then refrigerate for 1 hour or until firm. Bake shortbread at 160C (325 F) for 30 minutes or until pale golden and firm to the touch.

Cool on trays for 5 minutes, then transfer to a wire rack to cool completely. Shortbread will keep in an airtight container for up to 1 week. Makes about 40 shortbread.

Combine limoncello, lemon rind and sugar in a large bowl and stir until dissolved.
Add cream and, using a balloon whisk or hand-held electric beaters, whisk until mixture is thick and soft peaks form.

Divide syllabub among six 200ml (6 ounce) dessert bowls or glasses, cover with plastic wrap and refrigerate until chilled. Serve syllabubs with orange and clove shortbread, removing whole clove from shortbread before eating. Syllabubs will keep, covered, refrigerated for up to 2 days.


4 chicken breasts
1/2 cup flour
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. ginger
1/2 cup butter or margarine
1 cup water to taste paprika

4 tsp. butter or margarine
4 tbsp. flour
1 tsp. salt
1/2 cup cream
1/2 cup milk
1 cup liquid from fry pan
1 cup grated American cheese, divided
1 cup diced fresh or canned mushrooms

Combine flour, salt, pepper, and ginger. Coat moistened chicken pieces with flour mixture. In a large skillet, add butter and brown chicken on all sides. Cover and cook over low heat until the chicken is done. A little water may be added if necessary. Remove chicken from pan and place in a shallow baking dish. Set aside. Add 1 cup of water to drippings in skillet. Stir to loosen any sediment in
skillet. Set aside.

Melt butter in large saucepan. Add flour and salt to pan and blend well. Whisk in cream. Add milk and liquid from skillet. Cook, stirring constantly, until thickened. Add 1/2 cup cheese, and stir until cheese melts. Add mushrooms. Preheat oven to 350º F. Pour sauce over chicken breasts. Sprinkle remaining cheese on top. Bake for 25 - 30 minutes, or until cheese is melted and just lightly browned. Sprinkle with paprika. Serve immediately. Makes 4 servings.


500g (about 1 pound) waxy potatoes, cut in chunks
2 tablespoons olive oil
salt and freshly ground black pepper
250g (1/2 pound) baby green beans, trimmed
1 cup red cherry tomatoes, sliced in half
1/2 small red onion, sliced
1/2 cup Kalamata olives
1 radicchio


50mls (3 tbsp.) white wine vinegar
1 tbsp. chopped tarragon
1 tbsp. finely sliced chives
2 tbsp. chopped flat leaf parsley
1/4 cup virgin olive oil
60mls (4 tbsp.) cream
Salt and freshly ground black pepper

Preheat oven to 200°C. (400F) Toss potatoes with olive oil, salt and pepper and roast for 40 - 45 minutes or until golden.

Combine all dressing ingredients in a small bowl and whisk until combined. Using a slotted spoon or tongs, remove potatoes from baking tray and toss with half of dressing.

Bring a pot of lightly salted water to the boil and blanch green beans for 1 minute or until tender crisp. Refresh with cold water and add to potatoes along with tomatoes, red onions, olives, remaining dressing and salt and pepper. Toss gently and serve atop lettuce.

6 servings

3/4 pound boneless pork sirloin chops or pork shoulder steaks, cut 1/2 inch thick
1/2 cup chopped onion
2 cloves garlic, minced
2 tablespoons olive oil or cooking oil
2 (14 1/2-ounce) cans stewed tomatoes
8 ounces butternut squash, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
1 (15-ounce) can red kidney beans, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
1 cup loose-pack frozen whole kernel corn
1 cup water
1 tablespoon chili powder
1 tablespoon grated unsweetened chocolate
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon dried oregano, crushed

Cut pork into 1/2-inch cubes. In a Dutch oven, cook and stir the pork, onion and garlic in hot oil until meat is browned.

Stir in undrained tomatoes, squash, kidney beans, black beans, corn, water, chili powder, chocolate, cumin, cinnamon and oregano. Bring to boiling; reduce heat.

Cover and simmer about 30 minutes or until squash and pork are tender, stirring occasionally. To serve, ladle chili into bowls.


2 kg (a little more than 4 pounds) potatoes
2 cups chicken stock
1/2 cup cream
1/2 cup milk
80g (about 5 tbsp.) butter
salt and white pepper to taste

Peel potatoes, cut into thick chunks and place in saucepan with chicken stock. Just cover with cold water, bring to the boil, uncovered. When tender, drain in colander, and pop back into pan, set over stove to steam dry.

Bring cream and milk to boil, melt butter. Mash potatoes finely, add butter, beat in with wooden spoon. Add cream/milk mix until just fluffy enough, you may not need all of liquid. Season with salt and pepper.


5 slices stale bread, crusts removed, roughly chopped
350g (3/4 pound) white button mushrooms, quartered
170g (6 ounces) each: Portabella mushrooms, Cremini mushrooms
2 tbsp. toasted sunflower seeds
1 tbsp. oregano
Small bunch of parsley, chopped
2 tbsp. fresh dill, chopped
2 eggs, beaten
2 tbsp. dry sherry
1 cup mayonnaise
3 tbsp. virgin olive oil
Lettuce leaves, prepared horseradish sauce, fresh dill sprigs for garnish

Process bread into crumbs in a food processor or blender. Add mushrooms and process until coarsely chopped. Add sunflower seeds, oregano, parsley and dill; process briefly.

Beat eggs with sherry in large bowl, add to ingredients in food processor, process to mix. Place mayonnaise in a large bowl, add mushroom mixture. Toss to mix. Form into patties, 2 to 3 inches in diameter.

Heat olive oil in large skillet. Cook patties in oil until brown, turn and brown on other side, about 10 minutes total. Drain on paper towels.

Serve cakes on lettuce leaves, garnished with a dollop of prepared horseradish sauce and dill sprigs.

4 servings

1/4 cup water
2 TBSP orange marmalade
2 TBSP white wine vinegar
4 tsp low-sodium soy sauce
1 tsp sesame oil
1/4 tsp freshly grated ginger, or 1/2 tsp. ground ginger
1 2-lb. pork loin, trimmed of fat
1 small red bell pepper, cut 1/4-inch thick
8 cups torn spinach, washed
4 individual orange sections
3 TBSP sesame seed

In a food processor combine the water, orange marmalade, vinegar, soy sauce, sesame oil, and ginger, and process until completely blended. Place pork loin in a sealable plastic bag and pour the sauce over the meat. Refrigerate overnight.

Preheat oven to 325 deg. F.
Remove pork from the marinade, reserving the mixture, and place the pork in a baking dish. Bake covered for 1 to 1 1/4 hours or until a meat thermometer in the center registers 160-170 deg. F. Remove the pork loin, and place the remaining marinade into a nonstick frying pan. Add the red peppers, and cook for 1 minute covered. Then add spinach to the pan and cook for an additional
minute or until just wilted. Serve on 4 individual plates as follows: place greens to cover the bottom of the plate; arrange red pepper on greens, and add a 1/4-inch slice of pork loin; top with a section of orange and sprinkle with sesame seed.

We use orecchiette (Italian for "little ears") because the cup-shaped hollows are perfect for holding the delicious sauce, but feel free to use whatever shape pasta strikes your fancy.

2 pounds mixed mushrooms, such as white button, shiitake, cremini, Portobello,
and oyster, trimmed and sliced
2 shallots, thinly sliced
2 garlic cloves, crushed
2 tablespoons chopped fresh sage leaves
1/4 cup extra virgin olive oil
Coarse sea salt or kosher salt and freshly-ground black pepper
1 pound orecchiette, cavatelli, or other cup-shaped pasta
1 bunch (10 to 12 ounces) fresh spinach, leaves torn and tough stems discarded
1 cup crème fraiche, half-and-half or sour cream
1/4 cup freshly grated Parmesan cheese

1. Preheat oven to 450. Lightly oil a large shallow roasting or half sheet pan.

2. In a large bowl, combine the mushrooms, shallots, garlic, sage, and oil. Add salt and pepper to taste. Toss to coat well. Arrange in a single layer in the pan.

3. Roast for about 25 minutes, until the mushrooms are tender and well browned but not dry, stirring or shaking the pan occasionally for even cooking.

4. Meanwhile, cook the pasta in plenty of boiling salted water until al dente. Stir the spinach into the pot with the pasta, then drain well. The spinach will be just wilted.

5. Transfer the pasta and spinach to a large serving bowl. Add the crème fraiche and toss well. Add the mushrooms and cheese and toss again. Taste and adjust the seasonings. Serve at once.

Serves 4 to 6.


For each sandwich you will need:

2 slices rye bread
2 to 3 slices onion
1 Hamburger pattie (1/4 pound size)
1 slice Swiss cheese
2 tablespoons butter or margarine

Fry hamburger pattie and when you turn it over place onion in pan and also fry. Add salt and pepper to taste also any other spices you like. In second frying pan on medium heat, spread one slice of rye bread and put in pan place Swiss cheese on top and hamburger pattie and fried onions. Butter second slice of bread and place on top, butter side out. Grill on both sides till golden brown. Serve with French Fries, or chips and a pickle.

from Brian Banks

1 Box Annie's Organic Penne Pasta (actually, any penne will do)
2 Cups Marinara Sauce
1/2 Cup heavy cream
2 Tbsp of Olive oil
1 Tsp chopped Basil
2 Tbsp of your favorite vodka
1 clove garlic

Cook Annie's Organic Penne per instructions on box. In a medium sauce pan over medium heat add olive oil and finely chopped garlic, stir 2-3 min. Add Vodka and stir for about one minute.

Add marinara sauce and stir with mixture. Next add basil and stir in. Increase heat and bring to slow boil. Add cream, stir and reduce heat. Serve over Annie's Organic Penne. Serves 3-4.


Grated zest of 2 oranges
1 cup (250 ml) water
1/2 cup (125 ml) sugar
4-6 navel oranges
2 Tbsp (30 ml) Grand Marnier, Triple Sec, or other orange-flavored liqueur
10-oz (280 g) package frozen raspberries, thawed

Combine the orange zest, water, and sugar in a small saucepan and bring to a boil over moderate heat. Reduce the heat and simmer covered for 20 minutes. Remove from the heat and stir in the optional liqueur. Peel the oranges over a bowl to collect the juice. Slice the oranges, place in a bowl, and pour the sugar syrup over them. Let sit at room temperature for at least 3 hours, or refrigerate
overnight. Press the raspberries through a fine strainer and discard the seeds. Stir the reserved orange juice into the raspberry puree. Spoon half the raspberry sauce over the oranges and serve the remainder on the side. Serves to 6.
Bon appetit from the Chef at World Wide Recipes


1.5 qt. water
1 1/2 cups polenta
1/4 cup grated parmesan cheese
2 tbsp. butter
Olive oil for brushing
2 red capsicums (bell peppers), seeds removed and cut into 8 pieces
4 green zucchini, thickly sliced lengthwise
Olive oil for serving


1/2 cup freshly chopped continental parsley
4 cloves garlic, finely chopped
1 1/2 tbsp grated lemon rind

Boil water in a large pan. Stir in polenta. Stir over low heat for 20 minutes or until polenta is smooth and no longer grainy. Remove from heat, stir in cheese and butter.

Mix well. Spoon polenta into a greased foil-lined 23cm (or similar) square cake tin. Refrigerate one hour (or overnight) until firm.

Turn polenta onto a chopping board. Cut into 6-8 squares or wedges, brush each lightly with oil. Char grill, barbecue, grill or pan-fry pieces 5-6 minutes each side.

Cook capsicum, zucchini, eggplant in the same way (in batches if necessary)

For gremolata, combine parsley, garlic and lemon rind. Chop as fine as possible.

Arrange vegetables on serving plates. Reserve two thin strips of capsicum for garnish. Top vegetables with polenta. Sprinkle with gremolata, garnish with capsicum strips.

To add extra zing, stir chopped mixed herbs (oregano, marjoram, parsley and thyme) into cooked polenta.

An appetizing dish designed to invigorate the winter-weary palate, the natural sweetness of this stuffed squash is sure to please and the pretty presentation gives it a festive air. Stuffed squash may look elaborate, but it's easy as can be to make, and the bright colors in this recipe are so cheering to the senses.

4 small winter squashes (carnival, acorn, golden acorn, delicata, or other)
1 tablespoon no hydrogenated margarine or butter
1 large red onion, chopped
1/4 cup finely chopped toasted almonds
1/2 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
Salt and freshly-ground black pepper to taste

1. If using an oven, preheat to 375.

2. Cut the squashes in half lengthwise. Place halves in a baking dish, cut side up, with about 1/2 inch of water, and cover with foil. Bake until easily pierced with a knife but still holding their shape, 30 to 40 minutes, depending on size and type of squash used. Or microwave, using as a rule of thumb 4 to 7 minutes for each squash. Test occasionally to be sure they don't get overcooked.

3. When the squashes are cool enough to handle, scoop out and discard the seeds. Scoop out the pulp and transfer to a mixing bowl, leaving a sturdy shell of about 1/4 inch think all around.

4. Heat the margarine or butter in a medium skillet. Add onion and sauté over medium heat until golden. Add the almond and continue to sauté until they give off a toasty aroma.

5. Combine the onion mixture with the squash pulp. Add ginger, season with salt and pepper, and stir together. Stuff back in to the squash shells. Reheat in the microwave or oven, just until heated through, and serve. Serves 4.


6 Roma tomatoes, halved
20g (1 tbsp. + 1 tsp.) butter, melted
1 tsp. balsamic vinegar
100g (6 tbsp.) butter, extra
2 zucchini, sliced
1 leek, finely sliced
1 clove garlic, crushed
2 1/2 cups arborio rice
3/4 cup dry white wine
6 cups (1.5L) boiling chicken stock
3/4 cup grated parmesan cheese
1/3 cup mascarpone
1/4 cup chopped fresh parsley

Place tomatoes on baking tray, cut-side up. Drizzle with butter and balsamic vinegar. Season. Bake at 180°C (350 F.) for 15 minutes or until tomatoes are tender.

In a heavy-based saucepan, heat extra butter, add zucchini and cook for 2 minutes or until just tender.

Remove from the pan with a slotted spoon. Add leek and garlic and cook for 3-4 minutes without browning. Add rice and stir for 1 - 2 minutes until well coated.

Add wine and continue to cook, stirring until wine has been absorbed.

Add 1/2 cup of stock, stirring constantly over low heat until all the liquid is absorbed. Repeat until all the stock is absorbed and rice is tender.

This will take 25 - 30 minutes, requiring constant stirring.

Add tomatoes, zucchini and Parmesan and gently fold in mascarpone and parsley. Garnish with extra parsley.


2 large Red Delicious apples, cut into thin wedges
1/2 cup apple cider, divided
4 slices bacon
1/4 cup balsamic vinegar
1 tbsp. brown sugar
6 cups mixed salad greens, torn

Walnut Baked Brie
1 (8 oz.) round Brie
2 tbsp. brown sugar
1/4 cup walnuts, toasted and coarsely chopped

Dip apple wedges in 1/4 cup cider to prevent browning; set aside. Cook bacon in a skillet over medium heat until crisp. Remove bacon; reserve 1 tbsp. drippings in skillet. Crumble bacon and set aside. Add remaining 1/4 cup cider, balsamic vinegar and brown sugar to drippings. Cook dressing over medium heat - stirring constantly until sugar dissolves. Just before serving: arrange greens, apple
slices, and warm Walnut Baked Brie on plates. Drizzle with dressing. Sprinkle with crumbled bacon.

Walnut Baked Brie
Remove top rind from Brie. Cut cheese into 6 wedges. Place on a lightly greased baking sheet. Sprinkle cheese with brown sugar and walnuts. Bake at 450º F. for 2 - 3 minutes, or just until soft. Serve immediately on salad greens. Makes 6 servings.


3/4 cup (180 ml) each: diced cantaloupe (muskmelon), watermelon, and
honeydew melon, or any ripe fresh melons in season
1/4 cup (60 ml) chopped red onion
2 Tbsp (30 ml) fresh lime juice
2 Tbsp (30 ml) chopped cilantro (coriander leaves)
1 Tbsp (15 ml) chopped jalapeno pepper, or to taste
Salt and freshly ground pepper to taste
4-6 salmon steaks

Combine all ingredients except the salmon in a non-reactive bowl and allow to sit at room temperature for at least 2 hours, or refrigerate overnight. Season the salmon with salt and pepper and grill over hot coals or under a preheated broiler for about 4 minutes per side. Top with salsa at room temperature and serve immediately. Serves 4 to 6.
Bon appetit from the Chef at World Wide Recipes


1 lb Ground pork
1 med Onion, finely chopped
1/2 lb Ground fully cooked -smoked ham
1 cup All-purpose flour
1/2 tsp Dry mustard
4 drops Red pepper sauce
1/2 cup Milk
1/4 cup Snipped parsley
16 oz Can sauerkraut, rinsed, well-drained and chopped
1/4 cup Margarine or butter
2 Eggs
1/4 cup Cold water
3/4 cup Dry bread crumbs
Mustard Sauce

Cook and stir ground pork and onion in 10-inch skillet over medium heat until pork is done; drain. Stir in ham, flour, mustard and pepper sauce thoroughly. Stir in milk. Cook over medium heat, stirring constantly, until hot, about 5 minutes; remove from heat. Stir in parsley and sauerkraut; cool. Heat margarine in jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, in 400 oven until melted. Mix eggs and water.
Shape pork mixture into 1-inch balls; dip in egg mixture. Coat evenly with bread crumbs. Place in margarine in pan. Bake uncovered 15 minutes; turn. Bake until hot and golden brown, about 15 minutes longer. Serve with Mustard Sauce.


1/2 Cup plus 1 Tbsp. / 140 ml, divided, Watkins Hot Honey Soy Sauce
2 Tbsp. / 30 mL Water
2 teas. / 10 mL Rice Wine Vinegar
2 teas. / 10 mL Cornstarch
12 oz. / 340 g Pork Tenderloin
1 Tbsp. / 15 ml, divided, Watkins Liquid Onion Spice
2 Medium Carrots, cut into julienne strips
1 Medium Onion, halved and sliced
1 Small Red Bell Pepper, cut into thin strips
4 oz. / 113 g Fresh Snow Peas, trimmed and cut in half lengthwise
4 Cups / 1 liter Hot Cooked Rice

Combine 1/2 cup / 125 ml soy sauce, water, vinegar, and cornstarch; set aside. Cut pork across grain into thin slices; then into strips. Coat with 1 tbsp. / 15 ml soy sauce. Heat 1-1/2 teas. / 7.5 ml Liquid Spice in wok or large nonstick skillet over high heat. Add pork and stir-fry 2 minutes; remove. Heat remaining Liquid Spice in same wok. Add carrots, onions, red pepper, and snow peas; stir-fry 4 minutes. Stir in pork and soy/vinegar mixture. Cook and stir until pork and vegetables are coated with sauce. Serve immediately over hot cooked rice. Makes 4 servings.

4 main-dish servings.

2 tablespoons olive oil
1 large onion (12 ounces), thinly sliced
2 garlic cloves, finely chopped
1 large red pepper, thinly sliced
1 large yellow pepper, thinly sliced
4 ounces mushrooms, trimmed and thickly sliced
1 (15-ounce) can crushed tomatoes
3/4 teaspoon salt
8 beef "minute steaks" (2 ounces each)

In a non-reactive 12-inch skillet, heat 1 tablespoon oil over medium heat. Add onion and garlic and cook, stirring frequently, until onion is tender-crisp, about two minutes.

Add red and yellow peppers and mushrooms and cook, stirring frequently, until peppers are tender-crisp, about two minutes longer.

Add tomatoes with their juices and 1/2 teaspoon salt; cook just until sauce has slightly thickened, about two minutes longer. Transfer to medium bowl; keep warm.

Wipe skillet with paper towels, then heat remaining 1 tablespoon oil over medium-high heat until very hot. Sprinkle beef with remaining 1/2 teaspoon salt; cook steaks, in batches, until just cooked through, about two minutes per side. Transfer steaks to warm platter as they are cooked. Spoon sauce over steaks.


8 boneless chicken breasts
4 slices Swiss cheese
8 slices of ham
2 Tbsp. olive oil
1 cup chicken broth
1/2 cup dry white wine
1/4 cup flour
1 tsp. oregano
Fresh parsley sprigs
Salt and pepper

Place chicken breasts in between two pieces of wax paper and pound until about 1/4 inch thick and coat lightly with flour. Place 1/2 slice cheese and 1 slice of ham on each chicken breast and roll breast up, secure with a toothpick or a piece of string. Heat olive oil in a large saucepan, add chicken breasts, wine, oregano, salt and pepper. Cook each side for about 10 minutes on each side. Garnish with parsley.


2kg (4 pounds or so) old potatoes, chopped
180ml (3/4 cup) buttermilk, warmed
30g (2 tbsp.) grated Parmesan cheese
80g (about 4 ounces) butter, melted
2 teaspoons chicken stock powder
35g (1/4 cup) drained, chopped sun-dried tomatoes

Boil potatoes until soft, drain. Mash potatoes with remaining ingredients, except tomatoes, until smooth. Stir in tomatoes.


1 pound carrots cut in 1/4 inch diagonal slices
1 8-oz. can pineapple chunks (in own juice)
1/4 cup sugar
1 Tbsp. cornstarch
2 Tbsp. vinegar
1 Tbsp. soy sauce
Salt and pepper to taste.

Cook carrots in boiling water until just crisp tender. Drain and set aside. Pour 1/3 cup of pineapple juice into a small saucepan (you may need to add some water to get the full 1/3 cup). Reserve the pineapple chunks. Combine sugar and cornstarch and add to pineapple juice while simmering over low heat. Add vinegar and soy sauce, bring to a boil and then reduce heat and simmer until thickened. Add salt and pepper to taste. Combine carrots and pineapple chunks in a serving dish. Pour pineapple juice mixture over carrots and pineapple chunks and mix.


1/2 cup Soy Sauce, low sodium
1 clove Garlic -- crushed
1/2 teaspoon Dry Mustard
1/2 teaspoon Sugar -- or substitute
1 teaspoon Ground Ginger

Combine all ingredients in a blender, then place into a jar or other container which seals well. Store in refrigerator- use within 6 weeks. Recipe may be doubled or tripled. (Great with chicken, beef, pork, stir fry and much more!)

This traditional and very popular hearty stew originated in the mountains behind Alicante, in the Valencia province of Spain, where housewives call it "olleta de arroz con lentejas, "a stew of rice and lentils," and prepare it in a great variety of ways. Our version is especially gratifying in the wintertime, rich with earthy vegetables.

1 cup (1/2 pound) dried brown lentils, picked over and rinsed
1 1/2 pounds Swiss chard, trimmed of stalks and chopped
1 large potato, peeled and cut into 10 pieces
1 large turnip, peeled and cut into 10 pieces
2 1/4 cups hot water
salt and freshly ground black pepper to taste
1/2 cup extra-virgin olive oil
1 dried red bell pepper
1 large, ripe tomato, peeled, seeded, and chopped (or 1/2 cup canned tomato)
1 cup medium-grain rice

In a medium-sized casserole or stockpot, cover the lentils, Swiss chard, potato, and turnip with the hot water. Season with salt and pepper and bring to a simmer over medium heat. Cook for 20 minutes, then reduce the heat to low.

Meanwhile, heat the olive oil in a small skillet over medium heat cook the dried red pepper, stirring, for 6 minutes. Remove from the oil, chop, and set aside. Add the head of garlic and tomato to the skillet and cook for 10 minutes, shaking the skillet occasionally. Transfer the tomato, garlic, and pepper to the casserole.

Cook the stew for another 40 minutes over low heat, then add the rice and cook until the rice has absorbed the liquid and is tender, about 20 more minutes. Remove the head of garlic and serve stew immediately. Serves 6 to 8.

Helpful Hints:
Dried bell pepper is available in many supermarkets; if not, substitute 1 fresh bell pepper, seeded and chopped.


16 ounces Mixed Vegetables, frozen -- Gumbo Mix*
12 ounces Tomato Sauce
1/4 teaspoon Salt
1/4 teaspoon Celery Seeds
1 teaspoon Chili Powder
2 teaspoons Worcestershire Sauce
1/4 teaspoon Black Pepper -- freshly ground
1 clove Garlic -- minced
1 teaspoon Oregano
3 cups Rice, cooked -- divided into 4 servings

*(or a comparable quantity of frozen okra, bell peppers, celery, and onions)

Mix together all ingredients and simmer over medium-low heat until the okra
is tender (5-15 minutes). Serve over rice. Serves 3-4.








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