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

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Recipes from Spike & Jamie

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Contents Disk 373

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).



ALMOND RICE
APRICOT CHEESE SPREAD
APRICOT SOUFFLE
APRICOT SQUARES
ARIZONA CHICKEN
BACON SALAD DRESSING
BANDEJA PAESA
BASIC CREAM OF BROCCOLI SOUP
BLUEBERRY PIE
BROCCOLI CHEDDAR CHEESE SOUP
BROWN SUGAR OATMEAL MUFFINS
BURMESE LENTEN BEAN SOUP
CABBAGE ROLLS
CAJUN STRING BEANS
CHICKEN AND DUMPLING CASSEROLE
CHICKEN BACON AND PASTA
CHICKEN BROCCOLI
CHICKEN GUMBO
CHILI STEW
CHOCOLATE APPLESAUCE CAKE
CORN AND BEAN JEWELBOX ON RICE
CRAB MEAT AU GRATIN
CRANBERRY SCONES
CRAWFISH PARTY MOLDS
CREAMY LINGUINE WITH HAM
DEEP DELICIOUS COCOA SQUARES
DIABETIC OATMEAL COOKIES
EGG AND VEGETABLE CASSEROLE
EGG LEMON SOUP
EGG RING SALAD
EGGS FLORENTINE
FLOWER SCENTED SUGARS
FOUR FRUIT MARMALADE
GERMAN APPLE CAKE diabetic
GINGERED SHORTBREAD
GREEK PASTA SALAD
GROUND MEAT VEGETABLE MEAL
HAM BARBECUE SANDWICHES
HONEY GLAZED VEGETABLE MEDLEY
HONEY ROASTED APPLES
KIRKS BRISKET
LOCO POLLO
MEAL IN A CASSEROLE
MINESTRONE
OATMEAL RAISIN COOKIES
PEAR PIE
PECAN PIE
POPEYES CAJUN GRAVY
POT ROASTED DUCK GUEYDAN
PURÉE OF SPLIT PEA SOUP
RED BEANS AND COUSCOUS
RED BEANS and RICE
RICH DATE PASTRY SQUARES
ROMAINE LETTUCE SALAD
ROSE GERANIUM MUFFINS
SAVOURY POTATO CRUSTED MEATLOAF
TETE ROUGE CAKE
TANGELO SYRUP
THRIFT TIPS
TROPICAL FRUIT FLAMBÉ
VANILLA SOUFFLE
VEGETABLES IN PHYLLO
WHIPPED TOPPING
WHITE CHOCOLATE SHORTBREAD
WHOOPIE PIES


ALMOND RICE
Makes: 6 Servings
Source: "Light and Easy Diabetes Cuisine" by Betty Marks
Book Info: http://tgcmagazine.com/bin/track/click.cgi?id=26

1 cup long-grain brown rice
2 cups water
1 teaspoon low-sodium chicken bouillon granules
2 tablespoons slivered almonds or pine nuts
2 tablespoons grated lemon zest

In a medium-size saucepan, bring rice and water to a boil. Turn off heat and let rice stand in water, covered, 6 hours. When ready to cook, add bouillon granules and bring to a boil. Cook 10 minutes until water is absorbed and rice is tender.
Drain, if necessary. Add almonds and lemon zest. Let stand a few minutes, then fluff with a fork and serve.

APRICOT CHEESE SPREAD

1 8-oz. package cream cheese, softened
1/4 tsp. seasoned salt
1/2 cup apricot preserves
1/2 cup green onion, chopped
1/2 cup dry roasted peanuts, crushed

Combine cream cheese and seasoned salt together and mix well. Form cheese into a ball and place on a serving platter. Spread apricot preserves over cheese, followed by green onions and crushed peanuts. Serve with crackers.

APRICOT SOUFFLE
The word "souffle" strikes fear into the hearts of home cooks, but souffles are quicker and easier to make than their reputation would have us believe. Feel free to substitute fruit preserves of your choice in this recipe.

1 cup (250 ml) apricot jam
5 egg whites, stiffly beaten with
1/4 tsp (1 ml) cream of tartar (tartaric acid)
1 tsp (5 ml) grated lemon rind
Butter and sugar to prepare the souffle dish
Powdered (confectioner's) sugar for garnish (optional)

Heat the jam in a small pot over low heat just enough to soften it. Puree in a food processor, food mill, or by pressing through a fine sieve. Fold into the egg mixture along with the lemon rind. Lightly butter and coat the inside of a 9-inch (23 cm) souffle dish with sugar and pour the mixture in. Place in a large pan with hot water and bake in a preheated 350F (180C) oven for about 1 hour, until firm. Dust with powdered sugar if desired. Serve immediately. Serves 4 to 6.
Bon appetit from the Chef at World Wide Recipes

APRICOT SQUARES
(Windflower B&B, Great Barrington, MA)

1/2 cup melted butter
3/4 cup sugar
2 eggs well beaten
2 teaspoons vanilla
1 cup flour
1/2 teaspoon baking powder
3/4 cup chopped dried apricots

Preheat oven to 350 degrees

Pans needed: 13 by 9 inch greased baking pan

Combine ingredients in order given in a medium sized bowl; beat until all ingredients are thoroughly combined, but be careful not to over beat. Pour batter into greased pan and bake for 20-25 minutes, cake will be lightly golden brown
and center should bounce back when touched. When done, remove from oven and let pan cool on rack. When cooled, cut cake into the size squares that you desire. This recipe can be doubled and baked in a larger pan.

ARIZONA CHICKEN

2 cloves Garlic -- minced
1/4 cup Orange Juice
1 tablespoon Vegetable Oil
1 tablespoon Chili Powder
1 tablespoon Paprika
1 1/2 teaspoons Cumin Powder -- (optional)
1 teaspoon Oregano
1/2 teaspoon Cinnamon
1/2 teaspoon Hot Pepper Flakes
1/2 teaspoon Coriander -- (optional)
1/2 teaspoon Salt
2 tablespoons Water
4 pounds Chicken Breast, no skin, no bone, R-T-C
2 medium Limes -- cut in wedges

Preheat the oven to 375 degrees F. Place all the ingredients except the
chicken and lime in the bowl of a food processor and process to a smooth
paste. Place the chicken in a large baking pan. Spread the spice paste over
the chicken, cover and bake for 40 to 45 minutes until the chicken is cooked
through. Serve with lime wedges as a garnish.

BACON SALAD DRESSING

3 cups water
1 1/2 cups sugar
3/4 cup vinegar
1/4 teaspoon salt
1 teaspoon chicken soup base (optional)
1/2 teaspoon white pepper
1/4 pound bacon (6-7 strips) -- chopped
1/2 cup chopped onion
1/2 cup flour

Combine water, sugar, vinegar, salt, soup base and pepper. Heat to boiling.

In a separate pan brown bacon. Remove bacon to water mixture. Fry onions in bacon fat until soft but not brown. Add flour and let it bubble up to 2-3 minutes. Add this roux to hot water mixture. Stir until smooth.

Simmer 5 minutes. Serve warm over mixed greens such as iceberg lettuce, red leaf lettuce, spinach, endive and a little shredded red cabbage.

BANDEJA PAESA
(This dish is traditional in Northern Colombia.)

You'll need:
1 cup pinto beans
1 cup brown long grain rice (not wild rice)
onion
garlic

1 cup masarepa (buy in Hispanic grocery store)
salt
mozzarella cheese

tomatoes
Romaine lettuce
avocado
flat-leaf parsley
Anaheim peppers
lemons
eggs

Instructions:
Soak a cup of pinto beans in three inches of water, the night before.

Next day prepare 1 cup brown rice as follows:
Wash it well in at least 10 changes of cold water, or until you don't see any more starch coming out in the water. Put it in a pot with 2 cups water, 1 tsp. salt, 1 T. extra virgin olive oil and a bruised bay leaf. Bring to just under a boil then simmer 30 minutes. Turn off heat and let sit, tightly covered, another 1/2 hour, or until the water is absorbed.

To make the beans, chop 1/2 onion and 4-6 cloves garlic very fine. Cook in
a pot, in oil, until tender and translucent but not brown. Add beans and
plenty of water and simmer as above. When done, taste and season. The
beans should have a lot their thickened cooking liquid for this dish. The water
self-thickens with the starch from the beans during the cooking.

Make AREPAS

To 1 cup masarepa (similar to masarina, available wherever Hispanics buy
their food), add 1 tsp. salt 1/2 cup grated mozzarella (yes, this is authentic)

Toss together with your fingers. Add 1/2 cup very hot water and stir to a
stiff dough (adjust water as needed).

Roll out to about 1cm thick. Use a drinking glass to cut out rounds. Melt
butter in a skillet over medium-low heat. Add the arepas and fry them until
they are gently flecked with brown on each side.

Slice tomatoes. Prepare chopped romaine lettuce. Slice a California **
avocado or 2 (the black ones with the bumpy skin) into thinnish wedges and
drench with lemon juice. Chop plenty of flat-leaf parsley and some semi-hot
peppers (such as Anaheim). ** Actually, any avocado will be fine. Spike's note.

Put a mound of rice on one side of each plate and a big scoop of beans on
the other side. Put a big handful of chopped lettuce in the center and
arrange tomato slices on top. Arrange avocado slices around the edges.
Sprinkle with parsley and peppers and garnish with lemon wedges (which may
be squeezed on the beans). Offer the arepas on a serving platter.

If they eat eggs, put a fried egg on top of the rice. To be truly a Bandeja
Paesa, the egg has to be fried in deep oil (at least 1/2 inch) sunny side up
and have a very runny yolk.

Also offer some small bowls containing olives and cashews or almonds to go
with the meal. Have some sliced tropical fruits for dessert.

To drink, offer 1 part pineapple or guava juice mixed with 3 parts seltzer
water and some freshly squeezed lime juice. Garnish the glass with a lime
slice or a strawberry.

BASIC CREAM OF BROCCOLI SOUP

1 quart water
about 4 tsp chicken base (or bouillon)
3 or more cups of broccoli
1 small can of evaporated milk
onion, chopped or dried onion flakes to taste
salt and pepper

Simmer all together until broccoli is tender, place about 3/4 of the broccoli in a blender or food processor and let whiz and pour back into soup... this is the "thickener". If you like an even thicker soup, mix 1-2 Tablespoons cornstarch with water and quickly stir in. (If I'm in a real hurry, I sometimes use a potato masher right in the pot instead of messing up my processor).

-You can vary this by adding sharp cheddar, or lemon juice or bits of
potato... you can pack a lot of broccoli in this soup.

BLUEBERRY PIE

8 ounces Philadelphia Cream Cheese
1 cup granulated sugar
8 ounces cool whip
1 pint raw fresh blueberries

Cream together the cream cheese and sugar. Add cool whip and mix well. Add blueberries and fold into cream cheese mixture.

Pour into baked pie shell (Recipe Below) and refrigerate over night.

Strawberries or peaches may be used as a substitute for the fruit.

Pie Crust

1-1/3 cup plain flour
1/2 teaspoon salt
1/2 cup Crisco Shortening
3 tablespoons cold water
1/2 cup pecan pieces

Sift flour and salt. Add Crisco and cut in with a pastry cutter or two knives for pea-size consistency. Add water. Work in together.

Roll out on lightly floured pastry board and put in a 9 inch pie pan.

Bake at 350 degrees for about 10 minutes then sprinkle pecan pieces over the bottom of crust and continue to bake until the crust turns golden brown.

Cool completely before adding filling.

BROCCOLI CHEDDAR CHEESE SOUP
Serves 4

2 tablespoons butter
3 tablespoons all-purpose flour
4 cups low-fat milk
3/4 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1 (10-ounce) package fresh or frozen chopped broccoli, thawed and drained
1/2 cup finely chopped red bell pepper
6 ounces sharp or extra-sharp cheddar cheese, shredded
2 tablespoons chopped chives or green onion tops

Melt butter in a large saucepan over medium heat. Add flour; cook and stir 30 seconds or until bubbly. Add milk, salt, mustard and cayenne pepper; bring to a simmer over high heat, stirring frequently. Add broccoli and red pepper; return to a boil. Reduce heat to low; simmer uncovered five minutes, stirring occasionally.

Add cheese, stir over low heat just until cheese melts (do not boil). Ladle into soup bowls; top with chives.

Note: For a lower-fat version, use fat-free milk and reduced-fat cheddar cheese.

BROWN SUGAR OATMEAL MUFFINS
(Chatham Inn, S. Chatham, MA)
Makes 12 muffins.

1-3/4 cups rolled oats
1/4 cup (1/2 stick) butter, melted
1 cup all-purpose flour
1 cup buttermilk
1/4 cup packed brown sugar
1/4 cup honey
2 teaspoons baking powder
1 cup cran-raisins or other dried fruit
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg

Preheat oven to 350 degrees. Coat 12 cup muffin pan with vegetable spray. Thoroughly mix oatmeal, flour, brown sugar, baking powder, baking soda, and salt in a large bowl. Whisk egg, butter, buttermilk, and honey in medium
bowl until well blended; stir in dried fruit.

Pour liquid mixture over dry ingredients and fold in with rubber spatula just until combined; do not over-mix. Spoon batter into prepared muffin cups, dividing it evenly.

Bake for 20 minutes or until golden. Turn out onto rack and serve warm or at room temperature. Makes 12 muffins.

BURMESE LENTEN BEAN SOUP

1/2 lb. yellow lentils
2 Tbsp. peanut oil
4 inches fresh gingerroot, minced to a paste
1 onion, minced to a paste
8 cloves garlic, minced to a paste
5 Thai birdseye chilies, minced to a paste
5 small round green Chinese hot peppers, minced to a paste
3 all-purpose potatoes, chopped
1 lb. assorted chopped vegetables, including
- green beans, sliced into 1-inch lengths
- whole small okra
- chopped cauliflower
- chopped kohlrabi
- no more than 1 chopped tomato
1 1/2 tsp. garam masala (available at Indian and Asian markets and larger
supermarkets)
1 1/2 tsp. curry powder
MSG and salt to taste (you can skip the MSG, but it's considered essential by
Burmese cooks)

Wash the lentils thoroughly and pick over them. Put in a saucepan and cover with at least 2 inches water. Turn heat to medium and simmer the lentils 2 hours. Do *not* add salt before they are cooked! Heat a large skillet until it shimmers and pour in the oil; heat the oil until it is very very hot. Add the gingerroot, onion, garlic and peppers, and cook, stirring, until they are very tender and the aroma wafts all over the neighborhood!

Add potatoes and kohlrabi and cook a couple of minutes. Add a quart of water
and bring to a boil; reduce heat and simmer 20 minutes. Add other vegetables and cook until tender.

Pour in cooked lentils and stir well. Add garam masala and curry powder; stir well. Add a little salt and MSG and taste. Adjust seasoning. Add more hot red peppers if desired. Thin with water for soup, of leave thicker and serve with rice.
Variation: Add coconut milk to taste.

In Burma, this dish would be served with a salad made of dark leafy green
lettuce and chopped tomatoes and cucumbers, topped with chipped fried
garlic, roasted chopped peanuts and fermented tea leaves.

Have some tropical fruit for dessert.

The Burmese people I know like to drink plain hot water with their meals,
but you can drink unsweetened green or black tea if you prefer.

CABBAGE ROLLS

6 large cabbage leaves
1/2 pound ground chuck
1 tablespoon minced onion
1 egg
2 slices white bread
Salt & pepper to taste Tomato sauce

Boil cabbage leaves in salt water for 5 minutes, set aside. Mix ground chuck, onion, salt, pepper, egg, and bread. Carefully spread cabbage leaf. Roll up
small roll of beef mixture. Secure with toothpick. Place rolls in boiler. Pour tomato sauce plus a can of water over. Simmer about 45 minutes.

CHICKEN AND DUMPLING CASSEROLE

1/2 Cup onion -- chopped
1/2 Cup celery -- chopped
2 Cloves garlic -- minced
1/4 Cup butter or margarine
1/2 Cup flour
2 Teaspoons sugar
1 Teaspoon salt
1 Teaspoon dried basil
4 Cups chicken broth
1/2 Teaspoon pepper
1 Package frozen green peas
4 Cups chicken -- cubed, cooked

dumplings:
2 Cups buttermilk baking mix
2 Teaspoons dried basil
2/3 Cup milk


In large saucepan, sauté onion, celery and garlic in butter until tender. Add flour, sugar, salt, basil, pepper and broth; bring to a boil. Cook and stir for 1 minute; reduce heat. Add peas and cook for 5 minutes, stirring constantly. Stir in chicken. Pour into a greased 9 x 13 pan.

For dumplings, combine biscuit mix and basil in a bowl. Stir in milk with a fork until moistened. Drop by tablespoonfuls onto casserole (12 dumplings). Bake, uncovered, at 350F for 30 minutes. Cover and bake for 10 minutes more or until dumplings are done. Yield: 6 servings.

CHICKEN BACON AND PASTA
THRIFTY

1 boned and skinned chicken breast, cut into 1/4 inch slices
1 pound bacon, cubed
1 onion, chopped
1 pound pasta - your choice of shape
1/2 Cup Romano cheese
2 Cups half and half

Fry bacon until crisp; remove and drain on paper towels. Using about 2 table-spoons of the bacon drippings, sauté the onion until transparent. Add the chicken and cook until the chicken is done. While the chicken cooks, prepare the pasta according to package directions. When the pasta is al dente, drain, rinse and return to pan. Add the onions and chicken and mix well. Stir in the cheese and half and half. Put over low heat until mixture is heated through. Add the drained bacon and mix well. Sprinkle with freshly ground black pepper and serve hot. Serves 4.

CHICKEN BROCCOLI
(OR CAULIFLOWER)

5 pounds Chicken pieces -- cooked & de-boned
42 ounces Cream of Chicken Soup -- (4 cans)
2 cups Mayonnaise
1 teaspoon Curry Powder
1 1/2 cups Bread Crumbs -- dried
4 tablespoons Butter or Margarine
8 cups Broccoli, frozen -- or cauliflower- chopped
2 teaspoons Lemon Juice
2 cups Cheddar Cheese -- shredded

Brown breadcrumbs by mixing with butter and cooking under broiler unit in your oven until golden brown. Set aside. Cook broccoli or cauliflower according to package directions, then drain. Place in a greased pan, first layer of broccoli or cauliflower, then a layer of chicken. In a large bowl, make a sauce by combining soup, mayonnaise, curry and lemon. Pour over chicken layer, and sprinkle with cheese and buttered crumbs. (This may take two or three oiled casseroles). Bake, uncovered, at 350 degrees F for 30 minutes.

Note: This recipe freezes well. If freezing, freeze before baking. To cook after freezing, thaw overnight in refrigerator, and bake for 30 minutes.
Once A Month Cooking, (c) Kaylin White, www.RealFood4RealPeople.com

CHICKEN GUMBO

1 cup flour
1 cup oil
hen or fryer, cut into serving pieces
1 gallon water
salt and pepper to taste
1 cup chopped onion
1/2 cup chopped bell pepper
1/4 cup chopped celery
1 pound sausage-optional
1/4 cup onion tops

Make a dark roux with flour and oil. Add water slowly and allow to boil on medium high. Add hen or fryer and season to taste.

Add onion, bell pepper, and celery and continue to boil until meat is tender.

If a large hen is used, boil at least 2 hours. If a fryer is used boil only 1 hour. If you are using sliced smoked sausage, you have to add the sausage to the pot when you add the meat. This does add a special flavor to the gumbo.

Finally, add the chopped green onions and boil for 10 more minutes. Serve in a bowl over rice. Serves 4-6.

CHILI STEW

1 3-pound beef round roast
1 onion, quartered
3 cloves garlic, minced
1 Tbsp. dried hot peppers, crushed
1/2 tsp. cayenne pepper
1 tsp. dried oregano
1 Tbsp. chili powder
2 tsp. ground cumin
2 tsp. ground coriander
1 tsp. dried marjoram
2 cups crushed tomatoes
3 cups beef broth
2 19-oz. cans black beans, rinsed and drained
Salt and pepper to taste

In a large stockpot, brown beef roast on all sides. Remove beef and set aside. Place onion, garlic and spices in stockpot and simmer for a couple of minutes. Return beef to the pot; add crushed tomatoes and beef broth. Bring to a boil and then reduce heat and simmer for a couple of hours. Remove beef and allow it to cool slightly. Cut beef into thin slices or pull apart into small pieces and return to the pot, add beans and salt and pepper and simmer for about 30 minutes. Serve with sour cream, grated cheese, green onions and bacon bits for garnish.

CHOCOLATE APPLESAUCE CAKE

1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 tablespoons cocoa
2 cups flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
2 cups applesauce
1 6-ounce package chocolate chips
2 tablespoons more sugar -- for topping
1/2 cup nuts

Cream shortening and 1 1/2 cups sugar. Add eggs, then add next five ingredients. Mix well. Add applesauce. Mix. Pour into greased 8 × 12-inch
pan. Sprinkle with remaining sugar, chocolate chips and chopped nuts. Bake
for 40 minutes at 350F degrees. Yield: 16 servings.

CORN AND BEAN JEWELBOX ON RICE
(c) Dorine Houston 1994

[] Spike thinks that Dorine is a good teacher. Each reader can change this to
a standard list of ingredients and standard instruction paragraphs, but her way
of instruction is excellent. I will list the ingredients separately because that makes it simpler to decide whether you have all the stuff before you start it. []

1 cup black beans
1 cup brown rice (long grain - not wild rice)
1 cup yellow corn kernels
scallions (green onions)
red bell pepper
yellow bell pepper
green bell pepper
hot peppers, if desired (optional)
1 Tbsp extra virgin olive oil
fresh cilantro
fresh flat-leaf parsley
fresh lemon
yogurt or sour cream for garnish
salt
bay leaves
peppercorns
ground pepper
whole cloves
juniper berries
coriander seeds (pods)
whole cumin seeds

Instructions:
The night before, put 1 cup black beans in plenty of cold water (to cover by
at least 3 inches) to soak.

Next day, take 1 cup brown rice and wash it well in at least 10 changes of
cold water, or until you don't see any more starch coming out in the water.
Put it in a pot with 2 cups water, 1 tsp. salt, 1 T. extra virgin olive oil
and a bruised bay leaf. Bring to just under a boil then simmer 30 minutes.
Turn off heat and let sit, tightly covered, another 1/2 hour, or until the
water is absorbed.

Meanwhile, put the beans in a pan, well covered with water, and add (tied in
a cheesecloth or in a large tea ball)
1 large bay leaf, bruised
6 whole black peppercorns, bruised
2 whole cloves
2 whole juniper berries
4 whole coriander seeds
1 tsp. cumin seeds, crushed

Simmer 2 hours. They are ready to eat when they can be easily mashed
against the side of the pan with the back of a spoon.

Separately, cook 1 cup whole yellow corn kernels. If you use canned corn, it
does not have to be pre-cooked.

Meanwhile, dice:
1/2 red bell pepper
1/2 yellow bell pepper
1/2 green pepper
as much hot pepper as you like

and mince plenty of fresh cilantro. (Don't even bother with dried; it has
no taste) and fresh flat-leaf parsley

and slice 2-6 scallions, white and green parts, to taste.

When the beans are done, take them off the flame and use 2 spoons to take
the cheesecloth package out and squeeze them to get all the spicy juice out.
Taste and add salt and freshly ground black pepper. Stir in some more olive
oil if you like.

Stir in the corn, peppers and herbs.

Arrange large leaves of romaine lettuce on a platter. Pile the cooled rice
on top, and the black bean mixture on top of that.

Garnish with scoops of sour cream or plain yogurt, lemon wedges and/or
additional chopped fresh herbs or pepper rings.

With this dish, have a first course of pureed vegetable soup (such as
zucchini) and serve a beverage made of 1 part pink grapefruit juice and 3
parts seltzer water with an orange slice on the rim of the glass. Offer
sliced oranges sprinkled with cinnamon for dessert.

If your man has a big appetite, add dinner rolls to the meal and maybe
fruit pie for dessert.

CRAB MEAT AU GRATIN

2/3 cup onion, chopped
1/4 cup bell pepper, chopped
1/2 cup butter or margarine
3 tablespoons of flour
5-1/3 ounces evaporated milk
Salt & pepper, to taste
3 cups lump crab meat
1/4 cup parsley, chopped or minced
1/2 cup grated cheese
2 tablespoons paprika

Sauté onion and bell pepper in margarine or butter. Slowly stir in flour, stirring constantly. Slowly stir in evaporated milk, stirring constantly.

Add salt and pepper to taste, crab meat and parsley.

Pour into individual foil crab shells or a casserole dish, which has been sprayed with PAM. Sprinkle cheese and paprika over the top of casserole.

Bake at 350 degrees until hot and bubbly, about 20 minutes. Serves 6.

CRANBERRY SCONES
(Palmer House Inn, Falmouth, MA)

3 cups all purpose flour
2 tablespoons baking powder
1/2 teaspoon baking soda
1-1/2 tablespoons sugar
2 sticks ice-cold butter, cut into small chunks
2 cups buttermilk (approximately)
1 cup chopped fresh or frozen cranberries, sweetened to
taste, and drained thoroughly

Preheat oven to 400 degrees. Combine flour, baking powder, baking soda and sugar and mix thoroughly. Cut butter into dry mixture with a pastry blender, until mixture resembles course meal. Chill for 10 minutes. Add cranberries and mix
well until cranberries are coated with flour mixture. Add buttermilk, a little at a time, mixing until all ingredients are moistened and flour mixture forma a dough
consistency. Gather into a ball and knead about 15 times on a flour-covered board or table. Roll out dough to a 1 inch thickness. Cut out scones with a floured, heart-shaped 2 inch biscuit cutter. Place on an ungreased baking sheet, close together, but not touching. Brush tops with buttermilk and sprinkle with sugar, Bake for 20 minutes or until golden brown. Serve hot with orange
marmalade and Devonshire cream. Yield:12.

CRAWFISH PARTY MOLDS

3 envelopes of plain gelatin
1/2 cup hot water
3 pounds crawfish tails, chopped coarsely
10 ounce can of tomato soup
8 ounces of cream cheese
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1 cup mayonnaise
1 teaspoon baking soda

Dissolve gelatin in lukewarm water. Heat soup and add crawfish. Cook for 20 minutes on medium heat. Stir often to prevent sticking. Add cream cheese, onions and celery.

Cook until cheese is melted. Add gelatin and mayonnaise and stir well until blended. Remove from heat.

Add baking soda and stir quickly while mixture foams. Prepare the molds by coating with extra mayonnaise or spraying with PAM.

Pour the mixture directly into molds. Allow to set overnight.

CREAMY LINGUINE WITH HAM

1 zucchini -- halved and sliced
2 ounces lean ham -- julienned
1/3 cup fat-free chicken broth
1/3 cup fat-free mayonnaise
1/4 teaspoon black pepper
8 ounces linguine -- cooked

Coat a skillet with nonstick spray. Add zucchini and ham, sauté over medium high-heat until zucchini is crisp-tender, about 4 minutes.

Whisk broth, mayonnaise and pepper blend until smooth. Toss zucchini, ham
and mayonnaise mixture with hot linguine. Yield: 4 servings.

DEEP DELICIOUS COCOA SQUARES

2 cups flour
2 cups granulated sugar
3/4 cup unsweetened Dutch-process cocoa powder
1-1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsweetened applesauce
1 cup evaporated skim milk
2 eggs (to lower fat content and cholesterol use egg substitute)
Powdered Sugar (optional)

Spray 13" X 9" baking pan with non-stick cooking spray, set aside. Whisk to-gether flour, granulated sugar, cocoa powder, baking soda, baking powder and salt in large bowl; set aside. Whisk together applesauce, milk, and eggs in medium bowl. Make well in center of flour mixture. Pour in applesauce mixture; stir until just combined. Do not over mix. Pour batter into prepared pan. Bake at 350 degrees 40 to 45 minutes, or until tester inserted into center comes out clean. Cool in pan. Sprinkle lightly with powdered sugar if desired. Cut into squares. Makes 16 to 20.

DIABETIC OATMEAL COOKIES

2 cups oatmeal
2 cups flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1 cup Crisco
1/2 lb. dates
1 cup water
2 eggs, beaten with fork
1 tsp. vanilla
1/2 tsp. salt
1 tsp. soda
2 Tbsp. liquid sweetener
1 cup applesauce (sugar-free)

Crumble together oatmeal, flour, cinnamon, nutmeg and Crisco. Cook dates and water together and cool. Add date mixture to first mixture. Add remaining ingredients and mix altogether. Drop by teaspoon on greased cookie sheet. Bake at 350 degrees until light brown. Keep in refrigerator.

EGG AND VEGETABLE CASSEROLE
Here is a savory and satisfying dish, and it's especially easy if you
have leftover vegetables.

2 Tbsp (30 ml) olive oil
2 Tbsp (30 ml) all-purpose flour
1 cup (250 ml) chicken, beef, or vegetable stock
Salt and freshly ground pepper to taste
2-3 cups (500-750 ml) chopped cooked vegetables such as carrots, broccoli,
cauliflower, green beans, peas, summer or winter squash, or asparagus
2 Tbsp (30 ml) chopped fresh parsley, basil, or thyme
6 hard-cooked eggs, sliced
1/4 cup (60 ml) bread crumbs
1/4 cup (60 ml) freshly grated Parmesan cheese

Heat the oil in a saucepan over moderate heat and cook the flour for 3
minutes. Add the broth and bring to a boil, stirring frequently.

Season with salt and pepper. Combine with the cooked vegetables and herbs. Layer 1/3 of the vegetable mixture in a lightly greased baking dish, top with 1/2 the sliced eggs, and repeat, finishing with a layer of the vegetable mixture. Sprinkle with bread crumbs and Parmesan cheese and bake in a preheated 350F (180C) oven until lightly browned, about 15 minutes. Serves 4 to 6.
Bon appetit from the Chef at World Wide Recipes

EGG LEMON SOUP
In Greece this is called "avgolemono soupa," which is their way of saying "egg lemon soup" - those clever Greeks. It's an all-time favorite of mine, and I published a similar recipe several years ago which contained rice. I prefer this version so that nothing gets in the way of the creamy, slightly tart and velvety richness of the soup.

6 cups (1.5 L) chicken, beef, or vegetable stock
3 eggs
Juice of 1-2 lemons
1 Tbsp (15 ml) cornstarch (cornflour)

Bring the stock to a simmer over moderate heat. Beat the eggs in a mixing bowl, adding the lemon juice and cornstarch gradually - the eggs should be very well beaten but not frothy. Slowly add about 1 cup (250 ml) of the hot stock to the egg mixture, stirring constantly. Stir the egg mixture into the broth and stir constantly until the soup thickens slightly, about 3 minutes - DO NOT BOIL. Taste and add more lemon juice if desired - the soup should have a pronounced but not sour lemon taste. Serve immediately. Serves 4 to 6.
Bon appetit from the Chef at World Wide Recipes

EGG RING SALAD

8-12 hard-cooked eggs, riced or finely chopped
1/2-3/4 cup (125-180 ml) mayonnaise
2 Tbsp (30 ml) finely chopped parsley
2 Tbsp (30 ml) chopped chives or finely chopped onion
1 Tbsp (15 ml) Dijon mustard
Salt and freshly ground pepper to taste
Hot sauce to taste (optional)
Tomato wedges and/or sliced black olives for garnish (optional)

Mix all ingredients together in a mixing bowl and pack into a 7-inch (18 cm) ring mold. Refrigerate for at least 2 hours and unmold before serving. Garnish with tomato wedges and/or sliced olives if desired. Serves 4 to 6.
Bon appetit from the Chef at World Wide Recipes

EGGS FLORENTINE

3 Tbsp (45 ml) butter
3 Tbsp (45 ml) finely chopped shallot or onion
3 Tbsp (45 ml) all-purpose flour
1 1/2 cups (375 ml) heavy cream, half-and-half, or milk
A grating of fresh nutmeg
Salt and freshly ground pepper to taste
2 cups (500 ml) finely chopped cooked fresh or
frozen spinach, squeezed dry
4-6 poached eggs
1/4 cup (60 ml) freshly grated Parmesan cheese
1/4 cup (60 ml) bread crumbs

Heat the butter in a small saucepan over moderate heat and sauté the shallot for 5 minutes. Stir in the flour and cook, stirring constantly, for 3 minutes. Stir in the cream and bring to a boil, stirring frequently. Season with nutmeg, salt, and pepper. Combine 1/3 of the sauce with the spinach and spread into the bottom of a small buttered baking dish. Arrange the poached eggs on the bed of spinach and spoon the remaining sauce over the eggs. Sprinkle with the grated Parmesan and bread crumbs and place under a preheated broiler. Cook until lightly browned on top and serve immediately. Serves 4 to 6.
Bon appetit from the Chef at World Wide Recipes




FLOWER SCENTED SUGARS
(Wildflower Inn, Falmouth, MA)

2 Cups Sugar
Edible Flower Petals or Leaves, washed and dried (see below)

* One clear pint sized jar with a tight fitting lid
* Small flowers, florets and petals -- choose sweet, aromatic flowers to flavor sugar: lavender, scented geranium leaves and flowers, roses, lilac, and violets.
* Wash all flowers and make sure they are very dry before adding to sugar

Fill jar about 1/4 full with sugar, scatter a small handful of flowers, florets and/or petals over sugar, cover flowers with sugar, add another handful of flowers,
and more sugar, filling the jar and leaving about 1/2 inch space at the top. Secure the lid and shake the jar and store in a cool, dark place. Let the sugar sit for
three-four weeks before using. The longer it sits the more flavorful it becomes. As you use it, keep refilling the jar with sugar; it will take on the fragrance of the
flowers in the jar.

Place a vanilla bean in a jar of sugar and let it sit -- this is a great sugar to use in the preparation of whipped cream.

Use mint leaves, scented geraniums, and herbs to make flavored sugars to use in teas.

Flower and herb scented sugars can be used in any recipe calling for sugar. It is a pleasant addition to cakes, custards, and cookies. Be creative and use your
imagination -- if the recipe calls for sugar -- think flavored sugar.
Recipe by Donna Stone - Wildflower Inn

FOUR FRUIT MARMALADE

1 orange
3 cups pear halves
1 cup crushed pineapple
1/2 cup maraschino cherries -- chopped
1 box powdered pectin
3 1/2 cups sugar

* Wash and sterilize 5 or 6 pint-sized canning jars.

1. Coarsely grate the peel from the orange, avoiding any of the white part
underneath the rind. Section the orange and cut into small pieces. Combine
the orange pieces, the peel, diced pears, well-drained pineapple, cherries
and pectin in a large heavy pan.

2. Bring mixture to a boil, stirring constantly. Add sugar, bring to a full
rolling boil and boil for 2 minutes.

3. Remove from heat and stir constantly for 2 more minutes. Pour into
sterilized hot jars and seal.

GERMAN APPLE CAKE
(diabetic from ADA)

1/4 cup margarine, softened
5 tsp Equal for Recipes or 16 packets Equal sweetener or 2/3 cup Equal spnfl.
2 Tbsp strawberry spreadable fruit
1 egg, beaten
1 tsp vanilla
1/4 cup skim milk
1 cup self-rising flour
1 medium Granny Smith apple
2 tsp lemon juice
1/2 tsp cinnamon
1/4 tsp Equal for Recipes or 1 packet Equal sweetener or 2 tsp Equal Spoonful

1.Beat margarine, Equal(r), and spreadable fruit together until combined and
creamy.
2.Mix together the egg, vanilla, and milk. Add to the margarine mixture
alternately with the self-rising flour. (The mixture will be thick.) Spoon
mixture into a greased and lined 8-inch round cake pan.
3.Peel and core apple; cut into slices. Dip slices into lemon juice. Place
decoratively on top of cake mixture.
4.Bake in preheated 350 degree oven for 30 minutes, or until toothpick
comes out clean. Turn onto a wire rack with apple on top. Sprinkle with
cinnamon and additional Equal while cake is still warm.
Note: "Equal" is a registered trademark which includes all forms of "Equal."

GINGERED SHORTBREAD

2 cups flour
1 cup butter softened
1/2 cup powdered sugar
1 teaspoon ginger ground
Lemon Drizzle (see below)

Preheat oven to 350F.

In a medium bowl, mix flour, butter, powdered sugar, and ginger with a fork
until well blended and forms a dough. On an ungreased baking sheet, pat
dough into a 14 x 6-inch rectangle. Score dough deeply with the tines of a
fork or a knife, dividing rectangle in half lengthwise and cutting 1-inch
bars crosswise. Crimp edges if desired.

Bake 20 to 25 minutes until set and light golden brown. Cool completely on
baking sheet on a wire rack. Glaze with Lemon Drizzle and break into bars
along scored lines. Yield: 28 servings.


LEMON DRIZZLE: In a small bowl, combine 1 cup sifted powdered sugar, 2
teaspoons corn syrup, and 1 teaspoon grated lemon rind. Stir in 4 1/2 to 5
1/2 teaspoons lemon juice until desired consistency. Tint with 1 to 2 drops
yellow food color if desired. Use on Gingered Shortbread or on cookies of
your choice. Makes about 2/3 cup.

GREEK PASTA SALAD

1 lb. penne pasta, uncooked (about 5 cups dry)
1-1/2 cup peeled, seeded, and diced English cucumber
3 medium tomatoes, seeded and chopped
1 cup crumbled feta cheese (4 oz.)
1/2 cup chopped red onions
1/4 cup chopped green onions
1/4 cup pitted, sliced black olives
1/4 cup chopped, fresh oregano, or 1 tbsp. dried

Dressing
1/2 cup low-sodium, low-fat chicken (or vegetable) broth
1/4 cup red wine vinegar
1 tbsp. olive oil
1 tbsp. lemon juice
1 tsp. Dijon mustard
1 tsp. sugar
1 clove garlic, minced
1/4 tsp. black pepper

Cook pasta according to pkg. directions. Drain. Rinse with cold water and drain again. In a large bowl, toss together pasta, cucumber, tomatoes, feta cheese, onions, olives, and oregano. Set aside. In a small bowl, whisk together all dressing ingredients. Pour over salad and mix well. Season with more black pepper, if desired. Cover and refrigerate for at least 1 hour before serving.
Makes 8 servings.




GROUND MEAT VEGETABLE MEAL

1 pound lean ground pork or beef
1/2 Cup onion, finely chopped
1 Cup elbow macaroni, uncooked
1 14 - 15 oz. can diced tomatoes
4 ounces processed cheese, cubed
1 15 oz. can hominy or whole kernel corn, undrained
1 1/2 teaspoons chili powder, or more to taste
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Brown meat and drain. Add onion and cook until transparent. Stir in remaining ingredients. Cover and simmer, stirring occasionally, for 30 - 35 minutes or until macaroni is tender. Makes 6 servings.

HAM BARBECUE SANDWICHES

1 1/2 lb Cooked Ham -- Chopped
1 1/2 cup Ketchup
2 tbsp cider vinegar
1 tbsp firmly packed brown sugar
1 tbsp prepared mustard
1 tbsp Worcestershire Sauce
8 hot dog buns

Combine all of the ingredients, except the frankfurter rolls, in a 2-quart saucepan. Cook over medium heat until the mixture comes to a boil, then remove from the heat and cover; refrigerate until serving time.

to grill:

Place each frankfurter roll on a 10-inch length of heavy-duty foil. Fill each roll with about 1/3 cup of the ham mixture. Securely wrap each roll into a loose packet. Grill 4-inches from gray coals (medium heat). Cook for 20 minutes, turning often with tongs. Yield: 8 servings.

HONEY GLAZED VEGETABLE MEDLEY

1 cup peeled and thinly sliced carrots
2 tablespoons water
3/4 cup thinly sliced zucchini
1/4 cup diced red bell pepper
1/4 cup honey
1 tablespoon butter or margarine
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon dried dill weed

Combine carrots and water in 1-quart microwave-safe dish. Cover and microwave at HIGH (100%) 3 to 4 minutes or until carrots are crisp-tender,
stirring halfway through cooking time. Drain liquid; add remaining ingredients and mix thoroughly. Microwave at HIGH 2 to 2 1/2 minutes or until zucchini is crisp-tender, stirring halfway through cooking time. Let stand 2 minutes and stir before serving. Yield: 2 servings.

HONEY ROASTED APPLES

4 medium baking apples
1/2 cup honey
1/4 cup orange juice
1 tablespoon lemon juice
1 teaspoon grated orange peel
1/2 teaspoon ground ginger
1/3 cup hot water

Pare top 1/3 of apples and remove core leaving 1/2-inch of core on bottom.
Place apples in oiled baking dish. Combine honey, orange juice, lemon
juice, orange peel and ginger; mix well. Spoon over apples allowing mixture
to fill centers and coat entire surface. Pour water into baking dish. Bake,
covered, at 400F 15 minutes. Remove cover and bake 30 minutes longer or
until apples are glazed and tender; baste with liquid from baking dish
every 15 minutes.

Microwave Method: Pare and core apples and mix glaze ingredients following
directions above; omit water in pan. Arrange apples in a circle, 1/2-inch
apart, in a microwave-safe pan. Cover tightly with plastic wrap. Microwave
at HIGH (100%) 8 to 12 minutes (depending on size of apples) until apples
are tender; baste apples and rotate dish every 2 to 3 minutes. Let stand 3
to 5 minutes before serving. Yield: 4 servings.

KIRKS BRISKET

5-7 pounds beef brisket, trimmed well of fat
salt and pepper to taste
Louisiana red hot sauce to taste
1/4 cup wine vinegar (approximately)
1 large sliced onion
1 large cut-up bell pepper
1 head of garlic, chopped
1 small bag charcoal
2 cans Dawn's Mushroom Steak Sauce
1/2 pound fresh mushrooms, sliced

Season the brisket well with salt, pepper, hot sauce and wine vinegar. Slit to make a pocket on one side. Stuff with onions, bell pepper and garlic inside the pocket. Secure with toothpicks.

Set aside and allow to remain in refrigerator overnight. Heat the charcoals in
barbecue pit until they are very hot. Set brisket on rack and brown well on both sides, about 10 minutes per side.

Put in pan sprayed with PAM. Pour steak sauce over brisket and sprinkle sliced mushrooms over sauce. Cover with foil. Bake at 200 degrees for 4-5 hours.
Slice and pour gravy over meat before serving. Serves 6-8.

LOCO POLLO
6 servings

1/4 cup corn oil
1/4 cup melted butter
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon annatto powder or a few drops yellow food color
1/4 teaspoon ground cumin
2 teaspoons lemon juice
1 chicken (2 1/2 to 3 pounds), halved
Beans, rice, tortillas and salsa

Combine oil, butter, onion powder, garlic powder, annatto powder, cumin and lemon juice in a large shallow pan.

Add chicken halves, turning to coat well. Cover and marinate several hours or overnight.

Remove chicken from marinade, cook on grill over medium coals or 4 inches from source of heat under broiler, until browned on both sides and meat is done, turning and basting frequently, about 25 minutes.

Cut chicken halves into pieces to serve with beans and rice, corn or flour tortillas and salsa if desired.

MEAL IN A CASSEROLE
THRIFTY

2 medium onions, chopped
4 medium potatoes, peeled and sliced
2 cups whole kernel corn, frozen, or canned (drained)
1 pound lean ground beef or bulk sausage or lean ground pork
1 Cup tomato juice
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Grease a 1 1/2 quart casserole and put ingredients into it in the order given. Make patties or your choice of meat and precook them to get the fat out before putting on top of the other ingredients. Pour the tomato juice over all, cover the casserole and bake at 375° for 45 minutes. Remove the cover and bake another 30 minutes until done and nicely browned and potatoes are tender. serves 4

MINESTRONE
Serves 12

1 tablespoon olive oil
1 pound ground beef, turkey or chicken breast
1 cup chopped onions
1 cup chopped celery
2 cups chopped carrots
2 cups chopped cabbage
1 cup chopped zucchini
1 cup chopped spinach
1 can (28 ounces) crushed tomatoes
1 can (49 1/2 ounces) chicken broth
1 can (15 ounces) small white beans
1 cup sliced mushrooms
5 cloves garlic, minced
4 cups water
Salt, pepper, hot pepper flakes and Italian seasonings, to taste
Parmesan cheese, grated, optional

Brown meat in olive oil in frying pan. Transfer meat to large stock pot. Add remaining ingredients except salt. Simmer two to three hours. Just before serving, add seasonings and Parmesan cheese.

OATMEAL RAISIN COOKIES
About 40 cookies

3 eggs, well beaten
1 cup raisins
1 teaspoon vanilla extract
1 cup butter
1 cup brown sugar
1 cup white sugar
2 1/2 cups flour
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
2 cups rolled oats
3/4 cup chopped pecans

Combine eggs, raisins and vanilla. Cover with plastic wrap and let stand for one hour.

Cream together butter and sugars. Add flour, salt, cinnamon and baking soda to sugar mixture. Mix well. blend in egg-raisin mixture, oatmeal and chopped pecans. Dough will be stiff. Drop by heaping teaspoons onto ungreased cookie sheet or roll into small balls and flatten slightly on cookie sheet. Bake at 350 degrees for 10 to 12 minutes or until lightly browned.

PEAR PIE

9 inch pie crust
1/2 pint heavy whipping cream
2 Tbsp flour
1 tsp vanilla
Large can Pear halves, drained
sugar and cinnamon

Preheat oven to 375 F. Gently mix the vanilla, flour and whipping cream; add
approximately 1/4 cup sugar (to taste). Arrange the pear halves in just the bottom of the crust (not up on sides ). This will take most of the can. Pour the cream mixture over the pears. Sprinkle just enough sugar over the top to make a
very thin crust the sprinkle cinnamon over that. Bake 45 minutes or until
bubbly around the edges and golden brown on top.

PECAN PIE

4 beaten eggs
2/3 cup sugar
1 cup light Karo syrup
1 cup pecan halves or pieces
1 teaspoon vanilla flavoring, Watkins
1 unbaked 9 inch pie shell

Beat eggs slightly. Add sugar and beat until dissolved. Stir in Karo syrup and vanilla flavoring. Add pecans. Mix well.

Pour into unbaked 9 inch pie shell and bake at 400 degrees for 15 minutes.

Reduce heat to 325 degrees and bake for 45 minutes, or until a knife inserted in center comes out clean.

Cool before serving or serve warm with a large scoop of vanilla ice cream.
Serves 6.

POPEYES CAJUN GRAVY (r)
Clone, by Todd Wilbur for Top Secret Recipes

Chicken gizzard. It took more than ten years to get around to cloning a recipe that absolutely requires chicken gizzard. I've seen the official ingredients list for the Cajun gravy from Popeyes, and if we're gonna do this one right there's just got to be some gizzard in there. Pour this delicious stuff over the Popeyes Buttermilk Biscuits clone from last week, or onto whatever begs to be swimming in pure flavor. Cajun or not, get ready for some of the best gravy that's ever come off your stovetop.

1 tablespoon vegetable oil
1 chicken gizzard
2 tablespoons minced green bell pepper
2 1/2 ounces ground beef (1/4 cup)
2 1/2 ounces ground pork (1/4 cup)
2 cups water
14-ounce can Swanson beef broth
2 tablespoons cornstarch
1 tablespoon flour
2 teaspoons milk
2 teaspoons distilled white vinegar
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon coarse ground black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
dash dried parsley flakes

1. Heat 1 tablespoon vegetable oil in a large saucepan over medium heat.
Sauté chicken gizzard in the oil for 4 to 5 minutes until cooked. Remove
gizzard from the pan and let it cool so that you can handle it. Finely mince
the chicken gizzard.

2. Combine ground beef and ground pork in a small bowl. Smash the meat
together with your hands until it's well-mixed. Add bell pepper to the pan
and sauté it for 1 minute. Add ground beef and pork to the pan and cook it
until it's brown. Use a potato masher to smash meat into tiny rice-size
pieces as it browns.

3. Add water and beef broth to the pan. Immediately whisk in cornstarch and
flour. Add remaining ingredients and bring the mixture to a boil. Reduce heat
and simmer gravy for 30 to 35 minutes or until thick.
http://www.topsecretrecipes.com

POT ROASTED DUCK GUEYDAN

2 ducks, cleaned
1 medium onion, halved
1 small bell pepper, sliced
2 slices bacon
1 small red potato, quartered
salt and pepper to taste
3/4 cup oil
2 cups water

Prepare ducks. Season with salt and pepper. In cavity, stuff half of onion, half of bell pepper and half of potato in each duck.

Sew cavity closed with a large sewing needle and sewing thread. Add to hot oil in deep heavy pot.

Brown well on all sides over a medium heat. As you brown, you may need to add dabs of water. Cover after each browning, continue to turn over and over and add water until ducks are tender.

This usually takes about 2 1/2 hours, depending on how tough the ducks are.

Carve ducks on platter. Then add a small amount of water to the bottom of the pot to form a gravy. Serve over rice. Serves 4.

PURÉE OF SPLIT PEA SOUP
8 servings

4 strips bacon, minced
1 medium onion, diced (about 1 1/4 cups)
1 carrot, diced (about 1/3 cup)
1 celery stalk, diced (about 1/2 cup)
1 leek, white and light-green part, diced (about 1 1/4 cups)
6 cups chicken broth
2 yellow or white potatoes, peeled and diced (about 2 cups)
1/2 pound split green or yellow peas, or lentils
1 smoked ham hock
Sachet: 1 bay leaf, 1 whole clove, 1 garlic clove, 4 or 5 peppercorns, enclosed in
a large tea ball, or tied in a cheesecloth pouch
Salt, to taste
Freshly ground black pepper, to taste
1 cup croutons

Cook the bacon in a soup pot over medium-high heat until crisp and brown. Remove the bacon with a slotted spoon; drain on paper towels and set aside.

Pour off all but 3 tablespoons of the bacon fat. Add the onion, carrot, celery and leek; stir to evenly coat with fat. Cover the pot and cook the vegetables over medium-low heat, stirring occasionally, until the onion is tender and translucent, six to eight minutes.

Add the broth, potatoes, peas and ham hock. Bring to a simmer and cook over medium heat, 20 minutes, stirring occasionally.

Add the sachet and simmer until the split peas are soft, about 30 minutes.

Skim away any scum that may have formed during simmering.

Remove the sachet and discard.

Remove the ham hock and set aside to cool. When cool enough to handle, cut the ham off the bone, dice and set aside.

Strain the soup through a sieve, reserving the liquid. Purée the solids and return them to the pot. Add enough of the reserved liquid to achieve a thick consistency. Blend well. Stir in the ham and bacon. Season with salt and pepper.

Serve in heated bowls, garnished with croutons.

RED BEANS AND COUSCOUS

1 (14 1/2 oz) can low sodium, fat free chicken broth
1 (14 1/2 oz) can diced tomatoes, undrained
1 tsp salt
1/2 tsp dried crushed red pepper
1/2 tsp dried basil
1/2 tsp dried oregano
10 ounces quick-cooking couscous
1 (15.5 oz) can red kidney beans, rinsed and drained
2 Tbsp. olive oil
4 green onions, diced
1/2 cup diced green bell pepper
1/4 cup chopped fresh parsley
1 celery rib, diced
2 garlic cloves, pressed

Bring first 6 ingredients to a boil in a large saucepan over medium-high
heat; remove from heat. Stir in couscous; let stand 10 minutes. Fluff
mixture with a fork, and stir in kidney beans and remaining ingredients.
Serve hot or slightly chilled. Yield; 8 servings

RICH DATE PASTRY SQUARES

1/2 cup dairy sour cream
1 3-ounce package cream cheese -- softened
1 8-ounce package chopped dates or pitted dates -- snipped
1 teaspoon ground cinnamon
1/2 cup warm water (105 to 115F)
1 package Fleischmann's(r) Active Dry Yeast
1 cup butter or margarine -- softened
1/2 cup warm milk (105 to 115F)
2 eggs
1 tablespoon sugar (or substitute in that equivalent)
5 cups all-purpose flour

Frosting
1 cup powdered sugar -- sifted
1 tablespoon milk (1 to 2 tablespoons)
1/2 teaspoon vanilla extract

In small bowl, beat sour cream and cream cheese until smooth. Stir in dates
and cinnamon; reserve.

Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in butter, milk, eggs, sugar, and 2 cups flour. Stir in enough remaining flour to make soft dough. Cover bowl; let rise in warm, draft-free place until doubled in size, about 1 hour.

Punch dough down; turn out onto lightly floured surface. Divide dough in half, roll one half to fit greased 15- × 10-inch baking pan. Place dough in pan. Spread evenly with date mixture to within 1/2-inch of edges. Roll remaining half to 15- × 10- inches; place on filling. Press edges to seal. With scissors, snip surface of dough through to filling to allow steam to escape. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 375F for 30 to 35 minutes or until done. Cool cake in pan on wire rack. Drizzle with Frosting. Cut into 24 squares. Yield: 24 servings.

Frosting: Combine 1 cup sifted powdered sugar, 1 to 2 tablespoons milk and
1/2 teaspoon vanilla extract. Beat until smooth.

RICH DATE PASTRY SQUARES

1/2 cup dairy sour cream
1 3-ounce package cream cheese -- softened
1 8-ounce package chopped dates or pitted dates -- snipped
1 teaspoon ground cinnamon
1/2 cup warm water (105 to 115F)
1 package Fleischmann's(r) Active Dry Yeast
1 cup butter or margarine -- softened
1/2 cup warm milk (105 to 115F)
2 eggs
1 tablespoon sugar (or substitute in that equivalent)
5 cups all-purpose flour

Frosting
1 cup powdered sugar -- sifted
1 tablespoon milk (1 to 2 tablespoons)
1/2 teaspoon vanilla extract

In small bowl, beat sour cream and cream cheese until smooth. Stir in dates
and cinnamon; reserve.

Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in butter, milk, eggs, sugar, and 2 cups flour. Stir in enough remaining flour to make soft dough. Cover bowl; let rise in warm, draft-free place until doubled in size, about 1 hour.

Punch dough down; turn out onto lightly floured surface. Divide dough in half, roll one half to fit greased 15- × 10-inch baking pan. Place dough in pan. Spread evenly with date mixture to within 1/2-inch of edges. Roll remaining half to 15- × 10- inches; place on filling. Press edges to seal. With scissors, snip surface of dough through to filling to allow steam to escape. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 375F for 30 to 35 minutes or until done. Cool cake in pan on wire rack. Drizzle with Frosting. Cut into 24 squares. Yield: 24 servings.

Frosting: Combine 1 cup sifted powdered sugar, 1 to 2 tablespoons milk and
1/2 teaspoon vanilla extract. Beat until smooth.

ROMAINE LETTUCE SALAD
WITH SESAME SEED DRESSING

1/3 cup sesame seeds
1 Tbsp. butter
1/4 cup fresh Parmesan cheese, grated
1 cup sour cream
1/4 cup mayonnaise
1 Tbsp. tarragon vinegar
1 Tbsp. granulated sugar
1 clove garlic, minced
Salt and pepper to taste
1 green pepper, seeded and thinly sliced
1 cucumber, peeled, seeded and sliced
1 red onion, thinly sliced
2 heads Romaine lettuce, gently torn into bite-sized pieces

Melt butter in a saucepan and sauté sesame seeds until golden brown. Combine Parmesan cheese, sour cream, mayonnaise, vinegar, sugar, garlic and salt and pepper and mix well. Place green pepper, cucumber, red onion and lettuce in a large bowl and toss. Just before serving pour dressing over salad and toss. Sprinkle with sesame seeds. You can soak the red onion slices in cold water for about an hour or so before using to tone down the strong onion taste.

ROSE GERANIUM MUFFINS
(Wildflower Inn, Falmouth, MA)
Recipe By: Donna Stone, Wildflower Inn

1 1/2 cup flour
2 tsp baking powder
1/2 cup Rose Geranium Scented Sugar
1/2 tsp salt
1/4 cup Butter
1 Egg
1/2 cup Milk
1/4 tsp Rose water
1/4 tsp Vanilla
1/4 cup Rose Geranium Petals, washed

Sift together flour and Baking Powder. Mix Sugar and Salt with rose Petals. Cut in Butter. Add egg and Milk and Vanilla. Mix well until blended.
Spray glazed flower pots. Batter will be stiff. Bake at 400 degrees for 20-25 minutes Yield 4

Brush tops with Rose petal jelly that has been microwaved for one minute.
Serve with petal jelly.






SAVOURY POTATO CRUSTED MEATLOAF
Serves 4

1 cup fresh breadcrumbs
1/2 onion, finely chopped
1/2 cup Parmesan cheese, grated
1 tbsp fresh basil, chopped
2 eggs, lightly beaten
2 cloves garlic, crushed
1 lb (500g) lean ground (minced) beef
1/3 cup tomato sauce
1 tbsp Worcestershire sauce
Salt and pepper
1 1/2 lbs (750g) potatoes, mashed with 1/4 to 1/2 cup milk

Combine breadcrumbs, onion, Parmesan cheese, basil, eggs, garlic, tomato sauce, Worcestershire sauce, mince, salt and pepper in a large bowl and mix well.

In a shallow baking pan, shape mixture into a loaf shape. Bake in a preheated 350 F. (180C) oven for a half hour until the meatloaf is browned all over.

Spoon mashed potato over top and sides of meatloaf to cover completely. Bake a further half hour to complete cooking and brown the potato topping.

TANGELO SYRUP
Mexican people (God bless them) figure out ways to use every bit of whatever
provender they have. The drummer in our band gave me this idea:

Thoroughly wash the peelings (not just zest) of tangelo, orange, lemon, lime,
or tangerines.

1/2 cup loosely packed peelings
1 cup water
1/4 cup sugar
1 cinnamon stick
2 whole cloves
1 sliced orange or lemon

Put together into a pot and bring to a boil. Simmer gently. It makes a lovely
thick syrup, which you can strain and add about 1/4 tsp to a cup of tea.





TÊTE ROUGE CAKE

1 box Pillsbury yellow cake mix with pudding mix inside
1 teaspoon baking powder
1 cup oil
1 beaten eggs
4 teaspoons vanilla
10 ounces mandarin orange sections, juice included
1 oil and flour for coating
string of sewing thread

Pour cake mix in a large bowl. Add baking powder, oil and eggs. Beat well together on medium high for two minutes, scraping sides occasionally.

Add vanilla flavoring and beat one more minute. Add can of mandarin orange sections plus juice and mix by hand until well blended.

Pour into two 9-inch round cake pans which have been well floured and greased, or sprayed with PAM if you prefer, and bake at 350 degrees for 45 minutes.

Remove from pans and cool on wire racks or large dinner plates. Take a long string of sewing thread and slice each layer with it, going across the layers towards you in a slow sawing motion.

Lay out on a cake plate and spread each layer with frosting below.

Frosting:

20 ounces crushed pineapple
3-1/4 ounces vanilla instant pudding
9 ounces cool whip

Mix well crushed pineapple with juice, instant vanilla pudding and cool whip. Stir well until blended. Spread over each layer. Refrigerate.

THRIFT TIPS
Contributed to www.realfood4realpeople.com by a woman named Mary.

You may already be doing this, but I keep a container in the freezer for soup. In it goes all leftover vegetables down to the last 3 peas left in the bowl, leftover gravy, leftover meat which I have diced, etc. I don't put in potatoes because they don't freeze well. When the container is full, I dump it into a large pot and add canned or fresh tomatoes, onion, celery, carrots and either rice or diced potatoes. Add water or broth as needed. Simmer over low heat until fresh vegetables are tender and frozen block has melted. Add spices as desired. This is called Mystery Soup at my house because it never tastes the same twice.

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When turkeys are on sale, buy the largest turkey that will fit in your oven or roaster. Cook the turkey, unstuffed according to package directions. Serve one really nice turkey dinner. Bone and dice all the meat you can off the turkey carcass. Freeze in dated and labeled 1 to 2 cup packages, according to what your family will use at a meal. Pull all the scraps off that are too small to dice and chop coarsely. Freeze in dated and labeled packages for soup. For a 20 lb turkey this works about to about 50 cents per meal for meat. Turkey can be substituted for chicken for almost everything. Creamed turkey over toast, rice or mashed potatoes is wonderful.

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I find that cheese is a big expense, so when it is on sale I buy lots and grate and freeze it. Frozen cheese is somewhat crumbly but if it is grated, it doesn't matter.

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Don't buy canned beans. Cook several pounds at a time and then freeze in 2
cup packages.

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Use powdered milk to cook with instead of liquid milk. It's about half the price, no fat, low cholesterol and absolutely undetectable in cooked foods. If you can persuade your family to drink it even if you have to mix it half and half with liquid milk you will save money. I use it to make puddings, macaroni and cheese, casseroles that call for milk, and double strength instead of evaporated milk.

CHICKEN TIP

When cooking chicken for any recipe, cut up chicken and place in pot with just enough water to cover. Bring to boil and boil for 5 minutes. Leave lid on pot and move off burner. Let sit for 25-30 minutes. Chicken is always tender and moist.

TROPICAL FRUIT FLAMBÉ

1 large fresh pineapple
2 oranges -- peeled, sectioned
1/2 cup triple sec or any orange-flavored liqueur -- divided
1/2 teaspoon freshly grated orange peel
2 bananas -- sliced

Cut pineapple in half lengthwise through crown. With sharp knife, remove pineapple flesh in chunks. Trim and discard core. Reserve shells. In medium bowl combine pineapple, orange sections, 1/4 cup liqueur and orange peel; mix well. Chill several hours, stirring occasionally to blend flavors. Just before serving, stir in banana slices. Spoon into reserved pineapple shells. Heat remaining 1/4 cup liqueur, ignite with a match and pour over fruit. Serves 2

TURKEY AND BLACK BEAN CHILI

1 onion, diced
2 cloves garlic, minced
1 lb. ground turkey
3 cans (15-oz.) black beans, undrained
1 can (14-1/2 oz.) crushed tomatoes
1-1/2 tbsp. chili powder
1 tbsp. dried oregano
1 tbsp. dried basil leaves
1 tbsp. red wine vinegar

In a large heavy pot over medium heat, cook onion and garlic until onions are translucent. Add turkey and cook, stirring, until meat is brown. Stir in beans, tomatoes, chili powder, oregano, basil, and vinegar. Reduce heat to low, cover and simmer 60 minutes or more, until flavors are well blended. Makes 6 servings.

VANILLA SOUFFLE

4-1/2 tbsp. butter or margarine Divided, 1-1/2 tbsp., softened
4 tbsp. sugar, divided
3 tbsp. all purpose flour
3/4 cup Half and Half(r)
1/4 cup sugar
5 large eggs, separated
2 tbsp. vanilla extract
1 egg white

garnish with sifted powdered sugar

Creme Anglaise
2 cups milk, or 1 cup milk and 1 cup Half and Half(r)
1/2 cup sugar
5 egg yolks
1 tsp. vanilla extract

Cut a piece of aluminum foil long enough to fit around a 1-1/2 qt. soufflé dish or straight-sided casserole, allowing a 1" overlap. Starting from one long side - fold foil into thirds. Lightly butter one side of foil and dish with softened butter. Wrap foil around outside of dish - buttered side against dish, allowing it to extend 1-
1/2" above rim to form a collar. Secure with string or masking tape. Add 2 tbsp. sugar, tilting prepared dish to coat sides. Set aside.

Melt 3 tbsp. butter in saucepan over medium heat. Add flour, stirring until smooth. Cook 1 minute - stirring constantly. Add Half and Half(r), stirring constantly. Stir in 1/4 cup sugar. Cook over medium heat, stirring constantly until thickened. Remove from heat, and set aside.

Beat egg yolks at medium speed until thick and pale. Gradually stir 1/2 of hot mixture into egg yolks; add to remaining hot mixture, stirring constantly. Cook over medium heat 2 minutes. Stir in vanilla. Cool 15 - 20 minutes. (This is for
the Crème Anglaise.)

Beat 5 egg whites at high speed until foamy. Gradually add 2 tbsp. sugar, beating until soft peaks form. Gradually fold egg whites into cream mixture. Spoon into prepared baking dish. Bake at 350º F. for 35 - 40 minutes, or until puffed and set. Sprinkle with confectioners' sugar. Serve immediately with
Creme Anglaise.

Creme Anglaise:-
Bring milk to a simmer over medium heat. Beat sugar and egg yolks at high speed until pale, and mixture forms a ribbon. Gradually add hot milk to egg yolk mixture, whisking until blended. Return to saucepan. Cook over low heat, stirring constantly until custard thickens and coats a spoon. Remove from heat. Pour through wire mesh strainer into a bowl. Cool 10 minutes. Stir in vanilla. Cover and chill. Makes 2 cups

A baked soufflé is a delicate dessert with a brief moment of glory that is high and light. Be ready to dust it with powdered sugar and serve it as soon as it comes from the oven because it will deflate quickly.

Creme Anglaise makes 2 cups. It is a thin, pourable custard sauce. Stir it
constantly and gently as it cooks. Dribble the delicate sauce around a poached pear, sweet soufflé, cream puff or slice of pie) .

VEGETABLES IN PHYLLO
MAKES: 18

12 ounces zucchini, trimmed, coarsely grated
1/2 teaspoon salt
2 tablespoons olive oil
3/4 cup chopped onion
6 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
2 teaspoons minced garlic
1/4 cup white wine
1/3 cup crumbled feta cheese
1/3 cup grated Parmesan cheese
6 tablespoons pine nuts, toasted
Salt and pepper to taste
1 egg
6 sheets fresh phyllo pastry or frozen, thawed
1/2 cup unsalted butter, melted
1 egg white, beaten for glaze
Sesame seeds

Toss zucchini with 1/2 teaspoon salt in medium bowl. Let stand 30 minutes. Drain zucchini well. Roll in kitchen towel and squeeze dry.

Heat oil in heavy large skillet over medium-high heat. Add onion, sauté until beginning to brown, about six minutes. Add zucchini, sauté until beginning to brown, about five minutes. Mix in basil, parsley and garlic. Add wine. Cover skillet, simmer three minutes.

Uncover, stir until any liquid evaporates, about two minutes.

Transfer zucchini mixture to large bowl and cool. Mix in both cheeses, then pine nuts. Season with salt and pepper. Mix in egg.

Lightly oil two large baking sheets. Place one phyllo sheet on work surface with short end parallel to edge of work surface. Keep remaining phyllo covered with plastic wrap and damp towel.

Brush phyllo sheet lightly with butter. Cut lengthwise into three equal strips, each about 4 inches wide. Place 1 generous tablespoon filling at bottom end of one strip.

Fold one corner of phyllo over filling. Repeat folding down length of strip as for a flag. Brushing twice with butter and forming triangle.

Place pastry on prepared baking sheet. Brush with butter. Repeat with remaining phyllo sheets and filling.

Preheat oven to 400 degrees.

Bake pastries for 25 minutes until golden brown. Brush pastries with egg white, sprinkle generously with sesame seeds. Can be made one day ahead. Cover tightly with plastic and chill.

WHIPPED TOPPING

1 packet unflavored gelatin
1 tablespoon tap water
1/3 cup boiling water
1 cup tap water
1 cup dry powdered milk
1/3 cup sugar
1/3 cup vegetable oil
1 teaspoon vanilla
2 to 3 teaspoons lemon juice

First pour the cup of tap water into a large deep bowl. Put this bowl of water into the freezer while you do everything else. Use a metal bowl because the water chills faster. Place the unflavored gelatin into a small cereal bowl. Add one tablespoon of water and let it soften. Add the boiling water to the gelatin mixture. Stir it with a fork for several minutes, to dissolve the gelatin completely. Let it sit until cool. Meanwhile measure the oil, vanilla and lemon juice all into a small
container. Set it aside. Also measure the sugar and set aside. When the water in the freezer has ice crystals forming on it, take it out and place it on the counter. Pour in a full cup of dry milk powder. Using electric beaters (you have to have electric beaters to make this recipe), whip the mixture at high speed until it forms stiff peaks. This will take a full five minutes. Continue beating, and gradually add the sugar. When it is fully incorporated, gradually add the cooled gelatin mixture. When this is fully incorporated, gradually add the oil, vanilla, lemon juice mixture, in a small stream. The texture of the topping will change a little bit, becoming
bright white and creamier. This is normal.

Store in the refrigerator for a few days, and use as desired. This doesn't taste the same as the non-dairy whipped toppings you find at the supermarket. It actually tastes much better. The dry milk powder gives it a dairy flavor, which, to my taste buds, is much more satisfying than the chemical fluff available in the freezer at the market. It costs about 50 cents to make. An equivalent amount from my store is $2.39. This equals big savings. Note: For those who are lactose intolerant, this recipe will not help you. If you need non-dairy topping, purchase it.

This recipe is actually quite easy after you've made it a couple times, and find the rhythm of it. Serve it anywhere you would regular whipped topping and even use it in fancy pudding or gelatin creations. It holds up nicely. Great as a topping for Cream Pies. If you are trying to cut down on cholesterol, this recipe will work as well as real whipping cream on most desserts.

WHITE CHOCOLATE SHORTBREAD

4-1/2 oz. white chocolate, coarsely chopped
1/2 cup (1 stick) unsalted butter, at room temperature
1/4 cup firmly packed dark brown sugar
1 cup + 2 tbsp. flour

Preheat oven to 400º F. Lightly grease a 9x9 pan (or your favorite shortbread mold).

Using a food processor fitted with a metal blade, chop the white chocolate using on-off pulses, until it resembles coarse meal. Using a mixer set at medium, cream butter with sugar in a large bowl until smooth. Beat in flour. Stir in chopped white chocolate.

Pat dough evenly into prepared pan. Bake until light golden in color, about 30 minutes. Transfer in pan to wire rack to cool slightly. Remove shortbread
from pan, cut into small wedges and cool completely on wire rack. Store in an airtight container at room temperature. Makes 24 servings.

WHOOPIE PIES

1 egg
1/3 cup vegetable oil
1 cup sugar
2 cups unsifted all-purpose flour
1/3 cup unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup milk
1 teaspoon vanilla
Filling (recipe follows)

FILLING
1/2 cup butter or margarine
1 cup confectioners' sugar
1 cup marshmallow creme (about 1/2 of a 71/2-ounce jar)
1 teaspoon vanilla

Heat oven to 350F. Grease two large cookie sheets and set aside. In a large
bowl with mixer at medium speed, beat egg and vegetable oil. Gradually beat
in sugar and continue beating until pale yellow in color. In another bowl,
combine flour, cocoa, baking soda and salt In a measuring cup combine milk
and vanilla. Add flour and milk mixtures alternately to eggs and sugar,
beginning and ending with dry ingredients. Drop by tablespoons onto cookie
sheet These will spread a lot, so make 6 cakes per sheet at a time. Bake
about 5 minutes or until top springs back when lightly touched with finger.
Remove to wire racks to cool. When cool, use filling and two cakes to make
sandwiches. Yield: 15 servings.

To Make Filling: In a medium bowl with mixer at medium speed, beat butter
and remaining ingredients until light and fluffy.






 

 

 

 

 

 

SHALOM FROM SPIKE & JAMIE



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