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

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Recipes from Spike & Jamie

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Contents Disk 374

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).



1 pound round steak -- cubed
2 tablespoons oil
1 cup water
1 bay leaf
1 teaspoon salt
1/4 teaspoon red pepper flakes -- to taste
16 ounces kidney beans -- canned, drained
1 cup rice -- raw
2 medium green pepper -- chopped
1 medium onion -- chopped
1 1/2 teaspoons salt
1 teaspoon curry powder
1/4 teaspoon pepper

Preheat oven to 350F Brown beef in oil in skillet. Add water, bay leaf, salt and red pepper. Cover and simmer for 45 minutes. Drain beef, reserving broth. Add enough water to make 2 cups liquid and pour all ingredients into 2 quart casserole dish, cover and bake in oven for 50 minutes. Yield: 6 servings.

Aniseed offers a hint of licorice flavor to this vinaigrette. Delightful when tossed with a simple mixture of fresh baby greens. (cooksrecipes.com)

1 shallot, quartered
2 garlic cloves, halved
1 teaspoon dried or canned green peppercorns
1/2 teaspoon aniseed
1 tablespoon white-wine vinegar
1/4 cup olive oil (preferably extra-virgin)

Place the shallot, garlic, peppercorns, and aniseed in a blender and run on medium speed for a few seconds until mixture is chopped. Add the vinegar and blend well. With motor running, add oil in a stream and blend dressing until emulsified. Season to taste with salt and pepper. Store in refrigerator until ready to use. Keeps well for 1 week. Makes scant 1/2 cup dressing.


2 pounds russet potatoes, peeled and thinly sliced
5 cloves garlic, minced
2 tbsp. unsalted butter
2 tbsp. fresh chives or minced red onion
Sea Salt and freshly ground black pepper, to taste
2/3 cup Monterey Jack cheese
1-1/4 cup heavy cream, simmering

Preheat your oven to 400 degrees.

Rub the inside of a 10-inch ceramic baking dish with a flavorless oil, like canola. (You could use melted butter.) Layer about half the potatoes into the dish and dot with half the garlic, butter, chives or onions and cheese. Put the remaining potatoes on top of the first layer and dot with the other half of the ingredients.

Gently pour the simmering cream over the top and sprinkle with paprika. Bake uncovered for about 35-45 minutes until potatoes are tender and the top is slightly browned.

When I long for the homey feeling of old-fashioned vegetable soup with barley, but I have little time to chop ingredients or to cook, this is the soup I prepare. I combine baby carrots and other frozen vegetables with bulgur wheat or rice, which cook in 15 minutes. I add diced onions and sometimes sliced mushrooms. The result is a healthy, hearty, warming soup in no time. And it's even fat free! If your market carries several sizes of bulgur wheat, choose the larger size.

Naturally, if you have some already cooked brown or white rice or barley in your refrigerator, you can substitute about 1 cup of it for the bulgur wheat. Your soup will be ready even faster. Chef Herschel, Aish Ha Torah, Jerusalem

1 medium onion, diced
3 celery stalks, diced (optional)
3 1/2 cups vegetable or chicken broth
2 cups frozen baby carrots
2 cups frozen mixed vegetables
1 cup sliced mushrooms (optional)
1/2 cup bulgur wheat or rice
1 tsp. dried dill
1/2 tsp. dried thyme
salt and freshly ground pepper
cayenne pepper to taste

In a large saucepan combine carrots, onion, celery, broth and 2 1/2 cups hot water. Cover and bring to boil. Cook, covered, over medium-low heat 3 minutes. Add carrots and mixed vegetables and return to a boil. Add mushrooms, bulgur wheat or rice, dill and thyme. Cover and simmer over medium-low heat for 15 minutes or until bulgur wheat or rice and vegetables are tender. Season to taste with salt, pepper and cayenne pepper. Serve hot. Makes 4 servings.


Thaw your frozen phyllo dough. Two things are very important:

1. It is important to keep a damp tea towel over the sheets you are not
working with or they will dry out.
2. Keep the melted butter warm (not hot, just warm).

In this original Greek recipe, you may substitute all almonds, or all
walnuts, or all pecans. My friend Chris always uses a mix of pecans and
walnuts saving on the labor of blanching the almonds.

1 pound almonds, blanched
1 pound walnuts
1 pound philo dough
1 pound (4 sticks) butter, melted, no substitute for butter, please
1/4 cup sugar

Toast the almonds till brown. (350 degree oven on a cookie sheet for 7-10
minutes. stir and watch carefully so they don't scorch!) Grind the walnuts
and almonds until finely chopped. (Skip the browning of nuts if using pecans
or walnuts) Add sugar to nuts.

With melted butter, grease a pan about 17 x 11 by 2-1/2 inches deep. (This
size is similar to the pastry sheets, but of course you can always cut the
sheets to fit your pan. Just make sure your pan remains at least 2 inches to
2-1/2 inches deep)

Butter a sheet and place in pan, then continue with buttering individually 3-4 more sheets and stacking in the pan. Sprinkle this little stack with a portion of the nut mixture. Add one sheet on top of nuts and butter it, and continue alternating one buttered sheet with sprinkling of nuts. (The stack is the "bottom crust" all the others are single sheets.) Repeat until all ingredients are used except for 4 phyllo sheets which need to be individually buttered and stacked like you did with the bottom of the baklava.

Take a very sharp knife and cut the baklava into diamond shapes. Make your first diagonal cuts all the way through to bottom, and when you alternate to make the diamond shape, cut only halfway through. This is done so that the syrup you will pour on after baking will penetrate evenly. You will cut through that final half layer when the whole shebang is baked and cooled. You may also place a clove in the center of each diamond. Pour remaining butter over the top of the baklava. Bake at 350 degrees for approximately 30-45 minutes or until golden brown.

While Baklava is baking, make the syrup as follows:

3 cups sugar
1 & 1/3rds cups water
1 1/2 Tbsp honey
Juice of one half lemon
1 cinnamon stick
2/3 orange sliced
2/3 lemon sliced

Boil above ingredients for approximately 5-10 minutes. Cool slightly and pour over the hot Baklava when you remove it from the oven. Allow Baklava to cool completely and then complete the cutting so that the individual pieces can be removed from the pan. Tip: After pouring syrup on you can tip the pan and drain excess syrup.


1/2 cup balsamic vinegar
3 tablespoons Dijon mustard
3 tablespoons honey
2 garlic cloves, finely minced
2 small shallots, finely minced
Salt and freshly ground pepper to taste
1 cup extra virgin olive oil

Whisk together first 7 ingredients until blended. Gradually whisk in olive
oil. Makes 1 2/3 cups.

This dressing is great for turning a simple salad of mixed greens into a
scrumptious salad. (cooksrecipes.com)

6 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
2 garlic cloves, chopped
1 teaspoon dried basil, crumbled
1/4 teaspoon dried crushed red pepper
Pinch of dried oregano

Combine all ingredients in small bowl and whisk to blend. Season to taste
with salt and pepper. Makes about 1/2 cup.


1 pkg. (5-6) boneless, skinless chicken breast
1 1/3 c. BBQ sauce (your favorite)
3 Tbsp. Heinz 57 sauce
2 Tbsp. dried minced onion
1/4 tsp. crushed red pepper (opt. to taste)
2 Tbsp. sugar (opt. to taste)

Remove all visible fat from chicken and arrange in slow cooker. Top with BBQ sauce, Heinz 57, onion, and pepper. Cover and cook on Low for 9-10 hrs. (all day or overnight). With a fork, shred chicken and stir into sauce. Taste for seasoning and add sugar if you like a sweeter sauce. Additional BBQ sauce may also be stirred in if you think it needs moisture. Cover and cook on Low 30 minutes more or until ready to serve on buns or toast. Great with oven-roasted potatoes instead of chips or French fries.

(The Beach House B&B, Plymouth, MA)
May be made the night before and refrigerated, or made same morning if you dip the bread in eggs/milk mixture first.

1 large loaf scally or challah or some other white specialty bread
1 and 1/2 cups shredded Swiss or Jack cheese
1/2 cup purple onion slivered
1 cup sliced celery
1/2 cup sliced sweet red, orange, yellow peppers (optional)
1 pound seafood salad from the deli (you may, of course, substitute fresh
lobster, shrimp, crab, etc.)
5 large eggs
3 cups milk
1/4 tsp. dried mustard
Salt, fresh ground pepper to taste

Cube bread and place in large so-stickum sprayed 11 x 13" casserole dish. Mix in sliced vegetables. Spread seafood salad evenly over top, working gently down
to bottom. Spread cheese over top. Mix eggs, milk and mustard. Pour over top.
Bake at 350 degrees for 50 minutes. Should be golden brown and bubbly. Cut into squares. Serves 6-9 depending on portion size.


2 1/2 cups flour, whole-grain wheat
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
1 1/2 cups milk, skim
3 tablespoons lemon juice
1/8 cup canola oil
2 large egg whites
1 teaspoon vanilla extract
1 1/2 cups blackberries -- if frozen, thaw (or blueberries)
vegetable cooking spray

Combine lemon juice and milk in a small bowl. In a large bowl, combine flour and next 4 ingredients stirring well; make a well in center of mixture. Combine oil, egg, and vanilla with milk mixture. Add to flour mixture, stirring just until dry ingredients are moistened. Gently fold in blackberries. Spoon batter into muffin pans coated with cooking spray, filling them 3/4 full. Bake at 375F degrees for 20 minutes. Remove from pans immediately. Let cool on wire racks. 1 dozen

(Brook Farm Inn, Lenox, MA)

1 challah bread, ripped apart (crusts off)
1 8-oz. Pkg. Cream cheese
2 cups blueberries
8 eggs
1/3 cup maple syrup
1/2 cup sugar
2 cups half-&-half

In a greased 13 x 9 corning or glass casserole dish, arrange half of the bread. Scatter the cream cheese over the bread. Scatter the blueberries over the cheese. Arrange the remaining bread on top.

In a separate bowl, mix together the eggs, sugar, syrup, and milk. Pour carefully and evenly over the bread mixture.

Cover and refrigerate overnight. Bake at 350 about 1 hour. Serve with blueberry sauce. Serves 12.


2/3 cup margarine or butter -- softened
1 3/4 cups sugar
2 eggs
1 1/2 teaspoons vanilla
2 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups milk
1 1/2 cups Chocolate Butter Frosting -- (see recipe)

Heat oven to 350F. Grease and flour rectangular pan, 13 × 9 × 2 inches, or
2 round pans, 9 × 1 1/2 inches. Mix margarine, sugar, eggs and vanilla in
large mixer bowl until fluffy. Beat on high speed, scraping bowl occasionally,
5 minutes. Beat in flour, baking powder and salt alternately with milk on low speed. Pour into pan(s).

Bake until toothpick inserted in center comes out clean, rectangular 45 to
50 minutes, layers 30 to 35 minutes. Cool layers 10 minutes; remove from
pan. Cool completely. Frost rectangular or fill and frost layers with Chocolate Butter Frosting (see recipe). Yield: 16 servings.

Chocolate Butter Frosting

1/3 cup margarine or butter -- softened
2 ounces melted unsweetened chocolate -- (cool)
2 cups powdered sugar
1 1/2 teaspoons vanilla
2 tablespoons milk (about)

Mix margarine and chocolate. Mix in powdered sugar. Beat in vanilla and
milk until smooth and of spreading consistency. Yield: 16 servings.


The spelling is based on how it is pronounced by the woman who gave me the
recipe. She is Albanian. Pronounce it with the stress on the first syllable, 'BOO reck'. This dish is also eaten in Bulgaria; a friend from Bulgaria also shared the dish with me and pronounced it exactly the same way. Since they use the Cyrillic alphabet rather than our Roman one, their spelling won't help!

Set out a baking sheet and at least 2 damp linen tea towels-- more if they are small. Crumble 1/2 lb. feta cheese and set it out. Melt 1 lb. *unsalted* butter and have a pastry brush ready. Have your sugar bowl at hand.

Open up the phyllo dough and lay it out flat on the counter with a damp tea towel or 2 underneath (enough to lay the whole stack of phyllo on the damp surface). This is very important because phyllo dries out terrible easily!

Lay the 1st sheet of phyllo out flat on the baking sheet and brush with butter. Repeat with 5 more phyllo sheets, laid neatly one on top of the other. Sprinkle very lightly with sugar then a light sprinkling of feta. Lay down and butter 6 more phyllo sheets then repeat the light sprinkling of butter and cheese. Repeat until everything is used up. The top should be at least 3-4 sheets of phyllo. Brush top generously with butter and sprinkle with sugar. Bake at 350 F until nicely browned, about 1/2 hour.

Make sure you cover the phyllo with the damp tea towels while you are working on the pieces on the baking sheet! Otherwise, it will dry out and crumble and become a useless mess.

Put the whole baking sheet on cooling racks to cool. Cut into squares and place on a platter to serve. My Bulgarian friend serves this for breakfast, with strong (Turkish style) coffee; my Albanian friend serves it with mutton and bean soup for lunch. Recipe from Dorine igclanguages@earthlink.net


For the onion marmalade:
1/4 cup (60 ml) olive oil
3 large sweet onions such as Vidalia, Maui, or Bermuda, finely chopped
1 cup (250 ml) dry red wine
1/4 cup (60 ml) balsamic vinegar
1 Tbsp (15 ml) sugar
1/2 tsp (2 ml) dried thyme
Salt and freshly ground pepper to taste

6-8 bratwurst, grilled or broiled until browned on all sides
6-8 hoagie rolls or French bread buns, split lengthwise
Assorted mustards

Heat the oil in a saucepan over moderate heat and sauté the onions until tender, about 10 minutes. Add the remaining marmalade ingredients and reduce the heat to low. Simmer uncovered, stirring occasionally, until almost all of the liquid has evaporated, 15 to 20 minutes. Remove from the heat and let cool. Serve with the cooked bratwurst on buns along with assorted mustards. Serves 6 to 8.
Bon appetit from the Chef at World Wide Recipes

(practical kitchen)

4 eggs (beaten)
1 can (14 1/2 ounces) chicken broth
1/2 cup sour cream
2 teaspoons spicy mustard
8 slices white bread (cubed)
2 cups shredded Cheddar cheese
1 can (4 1/2 ounces) sliced mushrooms (drained)

In a large bowl, beat together eggs, broth, sour cream and mustard. Stir in bread crumbs, cheese and mushrooms. Pour into greased 2 quart baking dish. Cover; refrigerate overnight. Uncover; bake at 350 degrees for 50 to 60 minutes or until
set. Let stand 5 to 10 minutes before serving. Makes 6 to 8 servings.


1 medium-sized chicken
1 bunch of broccoli
10 oz of small pasta (i.e. penne, elbow, bowtie)
1 pint of low fat sour cream
1 medium onion (a red one makes the salad pretty)
2 tsp of dried dill
1 Tablespoon red wine vinegar

Cook chicken until done. Cool. When cooled, skin, de-bone chicken. Take
off as much of the fat as possible. Cook pasta according to package. Cut
broccoli into bite-size pieces. Combine chicken, pasta and broccoli. In small bowl combine sour cream, dill and vinegar. Stir until well blended. Slice the onion into very thin rings and add to sour cream mixture. Add to the chicken, pasta and broccoli. Refrigerate until ready to serve (about an hour).


1 tablespoon Virgin Olive Oil
2 cloves Garlic -- minced
3 medium Bell Peppers -- strips (green, red or yellow)
2 medium Onions -- sliced
1 teaspoon Cumin powder
1 1/2 teaspoons Oregano
2 teaspoons Hot Pepper Flakes
1 pound Chicken Breasts without skin -- boneless
3 teaspoons Lemon Juice -- fresh squeezed
1/4 teaspoon Salt
1/2 teaspoon Black Pepper -- freshly ground
2 tablespoons Parsley Sprigs -- chopped

In a large skillet, heat oil. Add garlic and sauté for 1 minute. Add bell pepper strips, sliced onion, cumin, oregano, and hot pepper flakes. Mix, cover, and cook over medium heat for 10 minutes. Slice uncooked chicken in 1/2" strips and sprinkle with lemon juice. Add vegetables; stir. Cook, covered, over medium heat 10 minutes more, stirring occasionally. Add salt and pepper, then garnish with parsley. www.realfood4realpeople.com


300 grams corn (3/4 lb)
2 tablespoons corn flour
2 egg whites
chopped dill
soy sauce
sesame oil
1/2 cup vinegar
chopped onion
1 liter soup stock with juice from the corn (4 cups)
1 tablespoon sugar

Combine onions, corn along with its liquid, soy sauce, vinegar and sugar to the soup stock. Bring to a boil. Cook for 15 minutes.

Mix corn flour with a little water and add it to the soup. Add egg whites while stirring and lower the temperature. Garnish with chopped dill and serve.
Chef Herschel, Aish Ha Torah, Jerusalem


3/4 cup unprocessed bran
1 cup low-fat buttermilk*
1 egg, beaten
1/4 cup honey
1/4 cup applesauce or pureed beans
1/2 cup raisins
1/2 cup grated carrots
1 1/4 cup sifted all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon nutmeg
1/2 teaspoon cinnamon

Preheat oven to 425 degrees. Coat muffin pan with nonstick spray. In medium
bowl, combine bran, buttermilk, egg, honey, applesauce, raisins and carrots. Let stand 10 minutes. In large bowl, sift together remaining ingredients. Make well in center and add bran mixture. Stir just until dry ingredients are moistened. Batter should be lumpy. Do not over mix. Spoon batter evenly into 12 muffin pans. Bake 15 to 20 minutes or until tester comes out clean when inserted in center of muffin. Makes 12 muffins.

* SACO brand powdered buttermilk is an excellent substitute for regular buttermilk in baking. It comes in a round can with a blue label near powdered and canned milk. It keeps literally forever in the refrigerator and is nice to have on hand, particularly if no one in your house will drink buttermilk so you don't wind up wasting the other 3 cups of buttermilk in the quart container.

Makes 3 quarts

3 tablespoons CRISCO Shortening
2 large yellow onions, peeled and thinly sliced
6 medium potatoes (about 2 pounds), pared and thinly sliced
1-1/2 cups water
2 cans (10 ounces each) shelled whole baby clams or 3 cans (6-1/2 ounces each) minced clams
1 quart milk
1 teaspoon salt
1/4 teaspoon ground white pepper

Melt Crisco in a large heavy saucepan. Sauté onions and potatoes for about 5 minutes until golden brown. Add water, heat to boiling, reduce heat, and simmer covered 10 to 15 minutes or until potatoes are tender. Stir in clams and their liquid. Heat for 2 to 3 minutes. Remove from heat. Add milk, salt, and pepper.

Cool mixture uncovered for 30 minutes, then set uncovered in the refrigerator. About 20 minutes before serving, heat chowder very slowly just until steam rises from top (about 20 minutes); do not boil. Recipe From Crisco.com


2 cups Chicken Breasts without skin -- cooked & chopped
10 1/2 ounces Cream of Mushroom Soup -- 1 can
4 ounces Mushrooms -- sm. can, drained
1/2 cup Onion -- chopped
8 ounces Sour Cream
1 teaspoon Salt
1/2 teaspoon Black Pepper
10 large Flour Tortillas

10 1/2 ounces Cream of Chicken Soup -- 1 can
8 ounces Sour Cream
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
2 cups Cheddar Cheese -- shredded

Prepare casserole pan(s) by spraying with non-stick cooking spray. Fill each tortilla with filling and roll up to lay side by side in casserole pan. Drizzle sauce over prepared tortillas and top with shredded cheese. Bake at 375 degrees Fahrenheit for 30 minutes.

Source: "Volume 13, All Time Favorites"
Copyright: "(c) 2002-2003, Kaylin White/Real Food for Real People"


2 tablespoons Flour -- for sprinkling
2 tablespoons Cornmeal -- for sprinkling
3 cups Flour
1 cup Yellow Cornmeal -- fine, stone ground
2 tablespoons Baking Powder
2 tablespoons Sugar
1 teaspoon Cream of Tartar
1/2 teaspoon Salt
2 tablespoons Orange Zest -- (1 orange)
3/4 cup Butter or Margarine -- diced, chilled
1 cup Buttermilk -- cold
1/2 cup Orange Juice

Preheat oven to 425 degrees F. Grease cookie sheet and sprinkle with flour
and cornmeal.

In a large bowl, combine flour, cornmeal, baking powder, sugar, cream of tartar, salt and orange zest. Cut in chilled butter with a pastry blender or knives. Add buttermilk and orange juice, stirring just to moisten all ingredients. The dough will be moist, then stiffen while stirring. Turn dough onto a lightly floured surface and knead gently about 6 times or just until the dough holds together. Roll or pat out the dough into a rectangle about 3/4 inch thick. Do not add much flour at this point, or dough will become tough. Cut dough into squares using a pizza cutter or sharp knife, forming 16 squares in all. Place biscuits 1/2 inch apart on the cookie sheet. Bake on center rack for 15 - 18 minutes or until golden brown. Serve hot.


pastry for 9-inch two-crust pie
1 3/4 cups sugar (1 3/4 to 2 cups)
1/4 cup all-purpose flour
3 cups sliced peeled tart apples (about 3 medium)
2 cups fresh or frozen (thawed) cranberries
2 tablespoons margarine or butter

Heat oven to 425F. Prepare pastry. Mix sugar and flour. Arrange half of the apples in pastry-lined pie plate. Top with cranberries. Sprinkle sugar mixture over cranberries. Top with remaining apples. Dot with margarine. Cover with top crust that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking.

Bake 40 to 50 minutes or until crust is brown and juice beings to bubble through slits in crust. Serve warm with ice cream if desired. Yield: 8 servings.


3 cups asparagus, sliced in bite-sized pieces with tough ends removed
2 cups chicken broth
1 bay leaf
1 garlic clove, minced
1 Tbsp. flour
1 tsp. fresh thyme
2 cups milk
Pinch of nutmeg
1 Tbsp. butter
Salt and pepper to taste
1 tsp. grated lemon zest

Combine asparagus, chicken broth, bay leaf and garlic in a saucepan and bring to a boil. Reduce heat and simmer for 15 minutes or until asparagus is tender. Remove bay leaf, place asparagus mixture in the blender and puree until smooth. Place flour in the saucepan along with thyme, milk, and nutmeg and whisk until blended. Add pureed asparagus, butter, salt and pepper and lemon zest. Simmer for 5 minutes and serve.


2 Tbsp (30 ml) olive oil
2 leeks, trimmed and finely chopped
1 lb (450 g) potatoes, peeled and chopped
2 carrots, chopped
2 yellow crookneck squash, chopped
2 zucchini (courgettes), chopped
6 cups (1.5 L) chicken or vegetable broth
2 Tbsp (30 ml) chopped fresh dill
1/2 cup (125 ml) heavy cream, half-and-half, or milk
1 Tbsp (15 ml) lemon juice
Salt and freshly ground pepper to taste

Heat the oil in a large pot over moderate heat and sauté the leeks until tender, about 3 minutes. Add the potatoes, carrots, squash, and zucchini and sauté
for 3 minutes. Add the broth and dill and bring to a boil. Reduce the heat and simmer covered for 20 minutes. Puree in batches in an electric blender or food processor and return to the pot. Stir in the cream and lemon juice and season with salt and pepper. Serve hot or cold. Serves 4 to 6.
Bon appetit from the Chef at World Wide Recipes

Excellent with grilled meat and fish, these potatoes will fill your
craving for fat-laden French fries.

olive oil cooking spray
2 small russet potatoes (about 8 ounces total), scrubbed
1 tablespoon olive oil
1 teaspoon crushed dried rosemary
1/4 teaspoon garlic powder

Preheat the oven to 475 degrees F. Lightly coat a large nonstick baking sheet with cooking spray. Using a sharp knife, cut the potatoes into quarters lengthwise. Cut each quarter into 1/4-inch slices. Place the potato slices in a single layer on a baking sheet. Drizzle with oil, turning to coat evenly. Sprinkle with rosemary and garlic powder. Lightly coat the potatoes with cooking spray. Bake for 15 minutes, turning once, to brown evenly. Remove from the oven and transfer the potato slices to a paper towel to absorb any excess oil. Serve immediately. Makes 2 servings.


1 Tbsp. Turmeric
1 Tbsp. Cumin
1 Tbsp. Coriander Seed
1 Tbsp. White Pepper Corns
1 Tbsp. Ginger, powdered
1 small Red Chile, dried
2 tsp. Fenugreek Seed
2 tsp. Cardamom Seed
2 tsp. Mace, powdered
1 tsp. Mustard Seed
8 whole Cloves (or 1/2 tsp. ground)
1 tsp. Poppy Seed
1 whole Bay Leaf, crumbled

Process all spices together in food processor until powdered (about 4 minutes), OR 2 at a time in a coffee grinder until powdered, then combine in a mixing bowl. Transfer powder to a clean flour sifter, to sift out any large pieces of spice. Label, and store in a one pint jar, in a cool, dry place for up to 6 months.
From: Volume 8- Spice & Soup Mixes; copyright 2001-2003, Kaylin White/Real Food for Real People http://www.realfood4realpeople.com


1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
15 dried apricot halves (about 3 ounces)
9 pitted prunes (about 3 ounces)
4 pounds pork boneless top loin roast (double)
3/4 teaspoon salt
1/4 teaspoon pepper
1 1/4 cups apple cider or juice
1 tablespoon cornstarch
1 tablespoon cold water

Sprinkle cinnamon and cloves over apricots and prunes; toss to coat. Stuff
fruit lengthwise between the 2 pieces of pork roast in ribbon about 2 inches wide (work from both ends of roast). Sprinkle with salt and pepper.

Heat oven to 325F. Place pork, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of pork and does not rest in fat or fruit mixture. Roast uncovered until thermometer registers 170F, about 3 hours. After 1 1/2 hours, brush occasionally with 1/4 cup of the apple cider.

Remove pork and rack from pan; keep pork warm. Pour remaining cider into
roasting pan; stir to loosen brown particles. Mix cornstarch and water; stir into cider mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve with pork. Yield: 12 servings.

Great on the grill and leftovers make a fine chicken salad.

1 cup plain yogurt
8 cloves of fresh garlic
2 tbsp. fresh gingerroot, chopped
2 tsp. Ancho chili powder
Sea Salt to taste
1-3 lb. chicken, cut into 8 pieces
1 lemon, cut into 4 large wedges

Put a couple tablespoons of yogurt into your blender and add the garlic and ginger. Blend until smooth. Add remaining yogurt and spices and mix thoroughly.

Place the chicken into a zip lock bag and pour the mixture into the bag. Shake gently to coat and allow the chicken to marinate over night.

Grill the chicken over hot coals until done, about 45 minutes depending on your grill. Serve with lemon wedges on the side or squeeze juice over the chicken just before removing from the grill.


2 Tbsp chopped fresh basil
3 Tbsp Olive Oil
1/2 tsp pepper
6 garlic cloves, minced
2 lbs. potatoes, sliced with peel
1 can chicken broth

Place sliced potatoes in a 9x13 inch pan. Add chicken broth and other ingredients. Toss well to coat. Bake at 325 for 60-75 min. or until potatoes
are tender and liquid is absorbed.

Serves 2

3 Medium Idaho potatoes
1 Small onion, chopped
3 Cloves garlic
1 Tablespoon fresh Italian parsley, chopped
1 Teaspoon salt
3 Tablespoons olive oil
1 Teaspoon red pepper flakes

1. Wash and dry the unpeeled potatoes. Cut into 1/2 inch thick cubes and dry
with paper towels. Place the potatoes in an oven proof baking dish. Drizzle
on the olive oil and toss to coat the potatoes.

2. Crush the garlic with the flat section of a knife and then mince. Place
the garlic in a bowl and add the salt. Mash with a spoon until it becomes
almost a paste. Toss with the potatoes.

3. To the potatoes add the onions, parsley and red pepper flakes. Toss to
mix well.

4. Bake in a preheated 400oF oven for 45 minutes stirring frequently. Remove
from the oven and broil 4 inches from the flame for 10 minutes or until


1 tbsp. unsalted butter
3 cloves of garlic, minced
2 large ripe tomatoes, peeled and chopped, about 1 pound
1 tbsp. tomato paste
1/4 tsp. oregano
Sea Salt and fresh ground pepper to taste
3 eggs
2/3 cup half and half
1-9 inch pie shell
1 tomato, sliced thinly
4 ounces of Swiss cheese
2 tbsp. grated Parmesan cheese

Preheat your oven to 350 degrees

Sauté the garlic gently so as not to add color. Add the chopped tomatoes and tomato paste and cook until fairly thick. Add the oregano, salt and pepper to taste and cook for a couple more minutes. Beat the eggs slightly and blend with the half and half. Add the tomato mixture and blend. Line the pie shell with the sliced tomato and top with the cheeses. Carefully pour the custard mixture over the top.

Bake for about 40 minutes until a knife come out clean when inserted into the middle of the pie. Let the quiche sit for about 15 minutes before cutting.

by Chef Herschel, Aish Ha Torah, Jerusalem

Whenever I am asked to cater a party, whether it's a Sheva Brachot, an engagement party, a Bar/Bat Mitzvah or even a wedding, I always suggest that soup be part of the menu. When people see or smell a good soup, they come running.

When I serve buffet style, the soup can be hot and ready to eat whenever people arrive. Therefore arrival time is not so critical, and if my preparations of the rest of the food are not exactly on time, the soup fills the gap.

Along with the soup, I serve a bread bar; it is a certain winner when entertaining. Assorted breads, large and small, thin and tall, with a cutting board or two and a couple of knives. Add some herbed butter and you're all set.

What else do you really need? Sweet and spicy nuts, a treat no one will expect.

Oftentimes to make a good soup, the recipe calls for stock. I have included recipes for vegetable stock and chicken stock. To be honest with you, I will add soup mix in place of stock. May God please forgive me. The main reason people avoid soup mix is MSG. As far as I am concerned, unless you are allergic to MSG, there is nothing to worry about. So to make really great soup, add as much stock or soup mix to complete the creation as needed. Enjoy! Chef Herschel

* * * *

Active time: 20 minutes. Start to Finish: 12 hours (including chilling)

1 (3 1/2 to 4 1/2 lb.) whole chicken, cut into 8 pieces
2 celery ribs, cut into 2-inch lengths
2 carrots, quartered
2 medium onions, left unpeeled, trimmed and halved
6 fresh parsley stems (without leaves)
1 bay leaf (not California)
8 black peppercorns
4 qts. cold water
1 1/2 teaspoons salt

Bring all ingredients to a boil in an 8- to 10-quart heavy pot, covered. Reduce heat and gently simmer, partially covered, until chicken is tender, about 3 hours.

Remove chicken and reserve for another use. Pour stock through a fine-mesh sieve lined with triple thickness of cheesecloth into a large bowl and discard vegetables. Cool congealed stock, uncovered, and chill, covered, then scrape congealed fat from chilled stock.

Cook's Note: Stock can be chilled 3 days or frozen 1 month. Makes about 10 cups.

Active time: 20 minutes. Start to Finish: 12 hours (including chilling)

1/2 lb. portabella mushrooms, caps and stems cut into 1-inch pieces
1 lb. shallots, left unpeeled, quartered
1 lb. carrots, cut into 2-inch pieces
2 red bell peppers, cut into 1-inch pieces
6 fresh flat-leaf parsley sprigs (including stems)
5 fresh thyme sprigs
4 garlic cloves, coarsely chopped
2 tablespoons olive oil
1 cup dry white wine
2 bay leaves (not California)
1 cup canned crushed tomatoes
2 qts. water

Preheat oven to 425º F.

Toss together mushrooms, shallots, carrots, bell peppers, parsley and thyme sprigs, garlic, and oil in a large flameproof roasting pan. Roast in middle of oven, turning occasionally, until vegetables are golden, 30-40 minutes.

Transfer vegetables with slotted spoon to a tall narrow 6-quart stockpot. Set roasting pan across 2 burners, then add wine and deglaze pan by boiling over moderate heat, stirring and scraping up brown bits, 2 minutes. Transfer to stockpot and add bay leaves, tomatoes, and water. Bring to a boil, then reduce heat and simmer, uncovered, stirring occasionally, 45 minutes. Pour through a large fine sieve into a large bowl, pressing on and discarding solids, then season with salt and pepper. Skim off fat.

Cook's Note: Covered and chilled, stock can keep for one week, or frozen for 3 months. Makes about 2 quarts.


1 lb. fresh green beans
2 tbsp. unsalted butter
1/4 cup blanched sliced almonds
1 large clove garlic, minced
Sea salt and fresh ground pepper

Rinse and snip the ends of the beans. Steam them until almost tender, about 7 minutes. Remove from heat and stop the cooking process by running them under cold water for a few moments.

Heat the butter in a skillet and add the garlic and almonds. Cook over medium heat until the almonds begin to turn golden. Add the beans and cook until heated through and tender. Season and serve.


1 cup mayonnaise
1/2 cup sour cream
1/3 cup finely minced parsley
3 tbsp. finely minced chives or green onions
2 tbsp.. anchovy paste or finely minced anchovies
3 tbsp. tarragon wine vinegar
1 tbsp. lemon juice
1 clove garlic, minced
Sea salt and freshly ground pepper to taste

Combine all ingredients in a bowl and refrigerate or store in a glass jar if not using right away. It will mellow and thicken on standing. Makes about 2 cups dressing.

Chili's(r) by Todd Wilbur

Whip these out for the Super Bowl party this Sunday and everybody's a winner. The secret to the taste is in the sweet sauce, which you'll duplicate here from scratch. To make the meat juicy and tender like the original we'll call up the same slow-cooking technique sleuthed out a few years back for the clone of Tony Roma's great ribs.

1 1/2 cups water
1 cup white vinegar
1/2 cup tomato paste
1 tablespoon yellow mustard
2/3 cup dark brown sugar, packed
1 teaspoon liquid smoke hickory flavoring
1 1/2 teaspoons salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon paprika
4 racks baby back ribs

1. Make the barbecue sauce by combining all of the ingredients for the sauce in a medium saucepan over medium heat. When it comes to a boil, reduce heat and simmer sauce, stirring often, for 45 to 60 minutes or until sauce is thick.

2. When you're ready to make the ribs, preheat the oven to 300 degrees.

3. Brush sauce over the entire surface of each rack of ribs. Wrap each rack tightly in aluminum foil and arrange the packets on a baking sheet with the seam of the foil facing up. Bake for 2 to 2 1/2 hours or until the meat on the ribs has pulled back from the cut ends of the bones by about 1/2 inch. When the ribs are just about done, preheat your barbecue grill to medium heat.

4. Remove the ribs from the foil (careful not to burn yourself -- the liquid inside will be hot!) and grill them on the barbecue for 4 to 8 minutes per side or until the surface of the ribs is beginning to char. Brush sauce on both sides of the ribs a few minutes before you remove them from the grill. Just be sure not to brush on the sauce too soon or it could burn.

5. Serve the ribs with extra sauce on the side and lots of napkins. (http://www.topsecretrecipes.com) Makes 4 servings.


1/2 cup powdered sugar
1/4 cup (1/2 stick) butter -- softened*
1/2 teaspoon vanilla
2 egg whites
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
2 cups mixed fresh strawberries and raspberries
1/3 cup raspberry jam -- melted

Heat oven to 400F. Generously grease cookie sheet. Beat powdered sugar, butter and vanilla in medium bowl on medium speed until well blended. Beat in egg whites on low speed until mixture is well blended but not foamy. Fold in flour and cinnamon.

Drop dough by about 1 1/2 tablespoonfuls 6 inches apart onto cookie sheet.
Flatten into 5-inch rounds using back of spoon dipped into cold water.

Bake 5 to 6 minutes or until golden brown. Let stand 30 seconds or until firm; remove from cookie sheet. Immediately shape each cookie over inverted
6-ounce custard cup. Cool completely. Fill each cookie cup with about 1/3 cup berries. Drizzle with jam. Yield: 6 servings.

Yield: 6 servings

1 pkg Cream cheese (3 oz)
1 tsp Garlic salt
1/4 tsp Pepper
1/2 cup Sour cream
3 lb Potatoes; bakers
2 Tbsp Butter or margarine
1 shake Paprika
1 shake Parsley flakes

In a bowl, stir together cream cheese, garlic salt, pepper, and sour cream; set aside. Prepare and boil quartered potatoes; drain. Using an electric mixer or a potato masher, beat hot potatoes until they're in fine lumps. Add sour cream mixture and continue beating until smooth. Spoon potatoes into a well buttered 2-quart casserole; dot with butter and sprinkle with paprika. If made ahead, cover and refrigerate until the next day. Bake, covered, in a 400 deg F oven for 25 minutes (50 minutes if refrigerated); uncover and bake for 10 minutes more or until top is golden brown. Garnish with parsley sprigs, if desired. Makes 6 servings. -----

(Harborside House B&B, Marblehead, MA)

1 cup sugar
3/4 cup milk
1/3 cup safflower oil
2 large eggs
1/2 teaspoon almond extract
2 cups Ralston Muesli cereal, crushed
2 teaspoons baking powder
1/2 teaspoon salt
1-1/2 cups flour

Preheat oven to 350 degrees. Grease 9 x 5 x 3-inch pan (or two small pans). Crush cereal in blender or food processor to equal 1-1/3 cups. Reserve 1/3 cup. Combine sugar, milk, eggs, oil, & almond in small bowl. Combine flour, cereal,
baking powder & salt in large bowl. Add sugar mixture to flour mixture. Press reserved cereal on top. Bake 50 to 60 minutes. Cool 10 minutes and turn out on wire rack. Freezes well. Serves: 6.

Wonderful dressing tossed with grilled chicken and salad greens.

3/4 cup orange juice
3 tablespoons balsamic vinegar or red wine vinegar
3 tablespoons grated orange peel
1 to 2 teaspoons packed brown sugar
1 teaspoon ground cumin
1/2 cup olive oil
Salt and freshly ground pepper to taste

Place the orange juice, vinegar, peel and cumin in a blender. Blend for a few seconds. While the motor is running, slowly add the oil in a small stream until mixture is emulsified. Season to taste with salt and pepper. Makes about 1 1/2 cups dressing.


1 tablespoon olive oil or vegetable oil
2 cloves garlic -- minced
3/4 cup chopped green pepper
3/4 cup chopped sweet red pepper
3/4 cup chopped onion
3 cups fresh broccoli florets
3 cups sliced fresh mushrooms (about 8 oz.)
3/4 cup reduced-calorie Italian salad dressing
2 tablespoons balsamic vinegar OR 2 tablespoons red wine vinegar
12 ounces angel hair pasta -- uncooked
Salt and ground black pepper -- to taste
Grated Parmesan cheese (optional)

In large skillet or wok over medium-high heat, heat oil; add garlic. Cook 1
minute, stirring constantly; do not brown.

Add peppers and onion; cook 1 minute. Add broccoli and mushrooms; cook,
stirring frequently, 3 minutes or until crisp-tender. Stir in salad dressing and vinegar; remove from heat. Meanwhile, cook pasta according to package directions.

Toss vegetable mixture and hot pasta until well blended; season to taste.
Sprinkle with cheese, if desired. Yield: 6 servings.

1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
1/8 teaspoon dried oregano
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1/2 cup pizza sauce
3/4 chopped green pepper
10 pepperoni slices, quartered
1/4 cup sliced green onions
1/2 cup shredded mozzarella cheese
toasted bread rounds or breadsticks

Combine first 5 ingredients. Spread into a 9 inch pie plate or oven safe serving platter. Cover with pizza sauce. Top with green pepper, pepperoni, and onions. Bake in 350F degree oven for 10 minutes. Sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted. Serve with bread rounds or breadsticks.


2 eggs
1 cup mashed pinto beans
1 cup milk
2 cup flour
1/4 cup vegetable oil
2 tsp brown sugar
1tsp salt
2 tsp baking powder

Mix dry ingredients. beat eggs, mix with milk, oil, and mashed beans. Combine all ingredients mixing enough to just moisten dry ingredients. Fill muffin tins 1/2 full and bake at 400 degrees. for 20 -25 minutes. Serve hot. Makes 12.


1 3/4 cups whole wheat flour
1/2 cup brown sugar, packed
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon -- ground
1/4 teaspoon salt
1/2 cup carrot -- shredded (about 1 medium carrot)
3/4 cup orange juice
2 tablespoons vegetable oil
1 1/2 teaspoons grated orange peel
1 teaspoon vanilla
2 large egg whites
1/3 cup raisins

Heat oven to 375 degrees. Oil muffin tins or spray with nonstick cooking spray. In a large bowl, combine flour, brown sugar, baking powder, baking soda, cinnamon, and salt; mix well. In small bowl, combine carrot, orange juice, oil, orange peel, vanilla and egg whites; blend well. Add to flour mixture; stir just until dry ingredients are moistened. Stir in raisins. Fill sprayed muffin cups 3/4 full. Bake at 375 degrees for 15 to 18 minutes, or until toothpick inserted in center comes out clean. Do not over-bake. Remove from muffin tins after 10 minutes cooling time. May be frozen, then thawed and served at room temperature. These muffins are moist and delicious.


2 1/2 cups 4 or 7 grain cereal
2 1/4 cups milk
1/2 cup raisins
2/3 cup applesauce
1 egg
2 cups flour
2/3 cup sugar
4 tsp baking powder
1 tsp salt

Combine milk and cereal. Let stand about 10 minutes and then add raisins. Add applesauce and egg; beat well. Stir together flour, sugar, baking powder, and salt. add to cereal mixture. Stir only until combined. Fill sprayed muffin tins 3/4 full. Bake at 400 deg. F. for 25-30 minutes or till lightly browned. makes 1 dozen muffins


1 cup of buttermilk
1 cup of mashed potatoes
1/2 teaspoon of baking soda
1 tablespoon of butter
1 tablespoon of honey
2 teaspoons of baking powder
1 tablespoon of brown sugar
2 cups plain of flour
1/2 teaspoon of salt

Mix potatoes and butter together. Dissolve the baking soda in the buttermilk and add the honey. Mix the baking powder, sugar and flour together in a bowl and mix in the milk and the potato and butter mixture. Roll out to 3/4 inch thick on
floured surface and cut out biscuits with a biscuit cutter or a floured glass. Bake at 400 degrees until golden brown.


Try different flavored potato chips to give this chicken recipe a unique touch.

2 cups crushed potato chips
1/4 teaspoon garlic salt
1/4 teaspoon onion powder
1 cup margarine
2 to 3 pounds chicken pieces, skinless

Combine crushed potato chips with garlic salt and onion powder. Dip chicken in melted margarine and roll in potato chips. Place on baking sheet. Pour remaining margarine and chips over chicken. Bake at 350 degrees for one hour.


1/2 teaspoon honey mustard
2 tablespoons raspberry vinegar
Salt to taste
3 tablespoons walnut oil
3 tablespoons olive oil
1 tablespoon minced fresh tarragon

In a bowl whisk together the mustard, vinegar and salt; add the oils in a small stream, while whisking, until vinaigrette is emulsified. Stir in the tarragon.
Makes about 1/2 cup.

[] This recipe came to us from a person who goes by the name of:
"RKentuckyHome," which is the first part of her e-mail address. We do not know her actual name. She attached this small note: []

"Here is a recipe I never used to share with anyone. Then I thought I had lost it after moving! From then on, I have shared this recipe with anyone and everyone. It is quite rich, it was a great-grandmother's recipe from Ireland, and is very easy to make."

2 cups cooked, white rice
1 cup granulated sugar
10 eggs, mixed
5 cups 'rich' milk. [Cream, Half & Half, or undiluted evaporated milk]
2 teaspoons vanilla

Mix sugar into eggs in a large mixing bowl. Add 10 well beaten eggs to the rice mixture. Add milk and vanilla, stirring well. Pour mixture into well greased baking dish and bake - covered - in a 350 degree F. oven until knife inserted into center comes out clean. The rice pudding will be on the bottom, and the top layer is a rich, creamy custard pudding, without all the work of custard. If less custard is desired, then add 3 cups of rice rather than 2 cups when mixing. Serve warm or cold.

[] "RKentucky Home" would be a good name for a rock band. We have a rock band, and can't agree upon a name for it. We live in California, so we can't
use the "Kentucky" name. If you can think of a good name for our rock band
(we have 6 members; 5 men and 1 chick), please don't hesitate to let me know. []


3-lb. whole broiler-fryer chicken
1 tbsp. butter or margarine, melted
4 medium red potatoes, quartered
2 cups fresh or frozen baby carrots
2 stalks celery, cut into chunks
12 small white onions, peeled
1 1/2 tsp. chopped fresh rosemary or 1/2 tsp. dried rosemary leaves, crushed
1 cup Swanson(R) Chicken Broth
1/2 cup orange juice

BRUSH chicken with butter. Place chicken and vegetables in roasting pan. Sprinkle with rosemary. Mix broth and orange juice and pour half of broth mixture over all.

ROAST at 375 degrees F. for 1 hr.

STIR vegetables. Add remaining broth mixture to pan. Roast 30 min. or until done. Serves 4.

TIP: To quickly peel onions, pour boiling water over onions and let stand 5 min. Then slip off skins.


5 beaten eggs
2 cups Bisquick
1cup chopped pecans
1 cup flaked coconut
1 lb. box light brown powdered sugar
1 tsp. vanilla

Beat eggs. Add Bisquick to eggs. Add other ingredients by hand. Pour into a well greased and floured 9x13 baking dish. Bake at 359° F for 35 to 40 minutes.


6 6-oz. tuna steaks
2 tsp. fresh ground pepper
1 tsp. coarse kosher salt
1/4 cup olive oil, divided
1/4 cup fresh lemon juice
8 cups fresh spring greens

Sprinkle tuna steaks with pepper and salt. Heat 1 Tbsp. olive oil in a skillet and cook tuna steaks for 2 minutes per side or until desired doneness is achieved (some people like it pink in the middle). Combine the remaining olive oil, lemon juice and salt and pepper and whisk together in a small bowl. Place some of the spring greens on each plate, pour the lemon juice/olive oil mixture on serving of salad and then top with a tuna steak.

(The Ice Hotel, Jukkasjarvi Sweden)
Serves 10 people

1/2 finely chopped garlic clove
3 finely chopped shallots
2 1/2 cups fresh Shitake Mushrooms
1/2 tsp finely chopped fresh thyme
2 cups chicken stock plus one cube of mushroom bullion
1 cup Sherry (more or less to taste)
1 Tbsp vermouth (more or less to taste)
6 Cups cream or half and half
2 Tbsp olive oil

Soften the garlic, shallots, mushrooms and thyme in the olive oil (do not brown but merely soften) then add the chicken stock, sherry, and vermouth. Cook over medium heat for 10 minutes then add the cream. Heat the soup until very warm but do not boil the cream. In a blender or food processor, blend the soup until pureed and serve with a garnish of fresh thyme and a dollop of sour cream on top.

Note: if the soup is too thick once blended, add a bit more chicken stock and reprocess. The soup should have a velvety texture when served. If working with dried shitakes, soak the mushrooms in sherry or water and use the liquid as part of the seasoning. A Votre Sante!

Note: This recipe was sent to us by a reader, Jennifer, who had trouble posting it because the filter couldn't deal with the name of the mushrooms!


2 large tomatoes, peeled, seeds removed and diced
1 large clove garlic, minced
1 tbsp. fresh cilantro, minced
1/2 fresh green jalapeno, seeds and ribs removed, minced
1/2 fresh lime, juiced
1 tbsp. red wine vinegar
1 dash of Tabasco
Sea salt and fresh ground pepper to taste

2 each 8 ounce boneless Salmon Fillets, skin on
Canola oil

Combine the first 7 ingredients and adjust seasoning with sea salt and pepper. Allow to sit at room temperature for about 30 - 45 minutes.

Prepare your grill. Bring salmon just up to room temperature and lightly coat with canola or another mild flavored oil.

You may even want to use a specialty chili oil; it's your call.

Place the fish on a medium hot grill, skin side down and place a piece of foil over it or close the cover to your grill.

Carefully turn after about 5 minutes and cook until just firm, about 5-6 more minutes.

Take the fish off the grill and place on a cutting board. Carefully remove the skin with a thin sharp knife. Place a mound of the salsa on two each warm plates and set a piece of the cooked salmon on each. Chef likes to serve this with Spanish rice and grill asparagus spears.

This is a traditional Greek dish.

Treat the phyllo the same as shown in the Bourek recipe. Pour extra-virgin olive oil into a bowl and have a pastry brush ready.

2 lbs. cooked, chopped spinach, well drained and squeezed dry
2 eggs, lightly beaten
1 tsp. freshly grated nutmeg
1/2 tsp. ground cinnamon
2 tsp. 1 T. chopped fresh oregano
1/2 tsp. freshly ground black pepper
grated zest of 1/2 lemon
salt to taste
1/4-1/2 cup (to taste) toasted pinenuts

Beat ingredients together thoroughly with a wooden spoon. Lay a sheet of phyllo on a baking sheet and brush with olive oil. Repeat with 5 more sheets. Spread on a good layer of the filling. Repeat until everything is used. Top with several sheets of phyllo and brush generously with olive oil. Bake at 350 F about 1/2 hour or until nicely browned. Put entire baking sheet on cooling racks. Cut into squares and place on a platter to serve.

A must with southwestern dishes of all kinds. Simple to make and holds up well in the refrigerator for leftovers. Serves 4

2 tablespoons butter
2 tablespoons yellow onions, chopped
1 cup rice, white, long grain
1/2 cup tomato juice
1 cup water
2 chicken bouillon cubes
3 dashes bottled hot pepper sauce
2 teaspoons chili powder
1 pinch black pepper
1 Roma tomato, chopped
2 tablespoons red bell peppers, chopped
2 tablespoons green bell peppers, chopped

In a sauce pan that has a tight fitting cover, melt the butter and sauté the onions until soft. Add the rice and stir to coat the rice with butter, then add the tomato juice, water, bouillon cubes, pepper sauce, chili powder, and black pepper.

Stir to dissolve the bouillon cubes and bring to a boil. Once the liquid reaches a boil, reduce heat to its lowest setting, cover and go away for 25 minutes. Do not stir, do not look under the lid, do not worry !!

Once your timer goes off, remove the pan from the heat, lift the lid off quickly and throw in the tomatoes and chopped peppers and put the lid back on quickly.

Do not stir, do not taste, do not worry !! Allow the rice to steam in the pan for 20 more minutes. Now... If you didn't cheat and if you didn't worry, your Spanish rice should be perfect. Stir in the tomatoes and peppers and serve with a smile.
If you did cheat...Well, Shame on you !!!


2 tbsp. olive oil
1/2 teaspoon cumin seed
1 medium to large onion, chopped
2 garlic cloves, crushed
2 stalks celery, chopped
1/2 tsp. chili powder
1/2 tsp. turmeric
1 tsp. ground coriander
6 oz. red lentils, washed
5 cups vegetables or chicken stock
1 bay leaf
salt and pepper to taste

Heat the oil in a large saucepan over medium heat. Add cumin seeds, and when they began to pop, add the onion and cook until golden. Add the garlic, carrots, and celery, and cook gently for 10 minutes. Stir in the remaining spices and cook 1 minute, then add the lentils.

Pour in the stock. Add the bay leaf and bring to a boil. Reduce the heat immediately and let it simmer for one hour. Remove the bay leaf and, in batches, process the soup to a puree - using either a blender or food processor. Clean the pan and return the puree to it. Gently reheat the soup. When you serve it, garnish it with fresh onion rings, tarragon sprigs, and a dollop of yogurt.
Chef Herschel, Aish Ha Torah, Jerusalem

4-6 servings

2 bunches of fresh spinach
2 ripe avocados
4 cloves garlic
1 cup heavy cream
1 cup Chicken broth
1 tbsp. butter or margarine
Sea Salt to taste

Clean the spinach and remove stems. Blanch the spinach until just wilted.

Cut the avocado in half and remove the pit. Remove the avocado from the skin.

Place the spinach, avocado and remaining ingredients into a blender and puree until smooth and creamy. Pour into a saucepan and heat until a low simmer.

Do not boil or the avocado can get a bit bitter. Serve at once.


3 cups mashed sweet potatoes (if using fresh potatoes, bake or boil before mashing)
3/4 cup sugar
1/2 teaspoon salt
2 eggs, beaten
1 teaspoon vanilla
3 tablespoons melted margarine

Combine all of the above. Spray the casserole with PAM. Pour all ingredients into casserole. Top with mixture below:

1/2 cup brown sugar
1/3 cup flour
1 cup pecans
1 cup coconut
1/4 cup melted margarine

Mix all above well. Pour over the casserole and bake at 350 degrees for 30 minutes. Serves 6-8.

for 1 lb. of pasta

2 Tbsp. olive oil
1 medium onion, chopped
1 garlic clove, minced
1 (28 oz) can tomato sauce or puree
1 (6 oz) can tomato paste
1/2 tsp. dried oregano
1/2 tsp. dried basil
pinch of red pepper flakes
1 tsp. sugar
salt and pepper to taste

Sauté onion and garlic in olive oil on low heat about 5 minutes. Add remaining ingredients. Stir to combine well. Partially cover pot with lid. Simmer approx. 30 minutes.


1 large yellow pepper, seeded and cut into strips
1 large red pepper, seeded and cut into strips
2 carrots cut into thin strips
1 sweet onion, chopped
2 cloves garlic, minced
1 Tbsp. olive oil
2 large zucchini, julienne
1 tsp. thyme
1 tsp. marjoram
Salt and pepper to taste

Heat oil in a large skillet and sauté peppers, carrots and onion for about 5 minutes, add zucchini and cook for several more minutes or until vegetables are tender, stir in thyme marjoram and salt and pepper and cook for 2 minutes more.


Begin cooking 1 cup dry pea beans (navy beans) 1 1/2 hours before you plan to assemble soup.

Sauté the following ingredients in 3 tbsp. olive oil, beginning with the first two ingredients:

3-4 cloves crushed garlic
1 heaping cup chopped onion
1/2 cup diced celery
1/2 cup diced carrots
1/2 cup chopped pepper
1 cup zucchini chunks
1 1/2 tsp. salt (more, to taste)
black pepper
1 tsp. marjoram or oregano
1 1/2 tsp. basil

Add to:

4 cups stock or water
3 oz. tomato paste (1/2 small can)
1/4 cup dry red wine
2 cups cooked (1 cup raw) pea beans (navy beans)
1 cup sliced black olives
1 tbsp. fresh lemon juice

Simmer, covered, over very low heat for about 1/2 hour. Just before serving, add 1/4 cup freshly-chopped parsley. Optional garnish: freshly diced tomato.
Makes 6 servings. Chef Herschel, Aish Ha Torah, Jerusalem


These are great! Make your favorite Mexican dish, or alternate sandwiches or
even cut these in wedges and fry for whole wheat tortilla chips! You may omit the baking powder if you wish. Makes 16 wraps

4 cups whole wheat flour
1 teaspoon salt
1/4 teaspoon baking powder
1 cup warm water

In a large bowl, stir together flour, salt and baking powder. Pour in water; stir to combine. Mix in additional water in 1 tablespoon increments, until a soft pliable dough is formed.

Knead briefly on a lightly floured surface. Divide dough into 16 equal pieces. Cover and let rest for 20 minutes. Flour each ball well, place between two pieces of wax paper and roll out to desired size and thickness.

Heat an ungreased skillet or frying pan over medium-high heat. Peel away wax paper and grill rounds until brown flecks appear underneath. Turn and cook other side. Serve warm or cool and store in an airtight container in the fridge or freezer.


1/2 red onion, small dice
3 cloves garlic, minced
3 tbsp. unsalted butter
1 cup wild rice, rinsed
5 cups of chicken broth
1 cup of unsalted peanuts
fresh ground pepper, to taste

In a two-quart saucepan cook the onions and garlic in the butter until tender. Add the rice, stir to coat with butter and cook for about another minute. Add the broth and bring to a boil.

Reduce to a simmer and cook for about 40 minutes or until rice has burst and is tender but still a little chewy. Drain excess water and add the peanuts and pepper to taste. May require a little salt..








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