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

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Recipes from Spike & Jamie

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Contents Disk 376

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).



10 WAYS TO EAT MORE OATS
APPLE CREAM DESSERT
APPLE OATMEAL CRISP
ASPARAGUS CHICKEN
AVOCADO CASHEW SALAD
BACON CHEESE SNACKS
BARBECUED CHICKEN
BARBECUED MEATBALLS
BONELESS BLACKENED CHICKEN BREASTS
BRENNANS STUFFED BAKED POTATOES
BUTTERNUT GRATIN
CARROT SOUFFLE
CHEESE FONDUE
CHEESE FONDUE II
CHOCOLATE CHIP PIZZA
CHOCOLATE PECAN PIE
CREAM OF PORTABELLA SOUP
CREAMY SPINACH AND HAM SAUCE
CROSTINI WITH ROASTED GARLIC BOURSIN
CURRIED CELERY AND APPLES
DELMARVA CLAM CHOWDER
EGGPLANT PARMIGIANA
FIVE MUSHROOM LASAGNA
FRESH PEACH CRUMBLE
FRUIT BRULÉE
HAM AND CHEESE BALL
HEAVENLY NONFAT CHOCOLATE HONEY DIP
HONEY GLAZED BABY CARROTS
HOT BANANA SOUFFLÉ
HOT TODDY et al
HUMMUS WITH YOGURT AND LEMON
ICEBOX CINNAMON MUFFINS
LASAGNA
LEMONADE PIE
LOADED CORNBREAD
MARINATED PORK TENDERLOIN
MARKET BASKET VEGETABLE STIR
MOROCCAN CARROT SALAD
NUTTY APRICOT COFFEE CAKES
OATMEAL CHIPPER SKILLET COOKIE
OATMEAL CRISPIES
OLD FASHIONED COFFEE CAKE
OREGANO DIP
PELOPONNESIAN POT ROAST
PEPPERMINT BROWNIES
PIZZAS
PORK TENDERLOIN WITH STILTON AND POR
PUDDING MIXES
RIGATONI WITH GARLIC CRUMBS
ROAST BEEF QUESADILLAS
SALMON AND LEEKS
SALT WATER TAFFY
SAUTÉED VEGETABLE RISOTTO
SOFT PRETZELS
SOFT PRETZELS BY AUNTIE ANNE
SPICY OAT CRUSTED CHICKEN WITH SUNSH
SQUASH MARINARA
SWEET POTATO TART
TANGY CHICKEN WITH SHIITAKE CRUST
TIRAMISU
TORTELLINI SALAD
VEGETABLE PIZZA
VEGETABLES BAKED IN PARCHMENT
WHITE BEAN AND KALE MINESTRONE
WHOOPIE PIES


10 WAYS TO EAT MORE OATS

1. Substitute oats for as much as 1/3 of the flour in recipes for pancakes, biscuits, quick bread, yeast breads, cookies and coffee cakes.

2. Make your own granola by baking 3 cups of oats in a large shallow pan at 350 degrees until golden brown. After cooling, stir in nuts, sunflower seeds and large pieces of dried fruits.

3. Instead of bread or cracker crumbs in meatloaf, use oatmeal. Add 3/4 cup oats per pound of lean ground beef or turkey.

4. Boost commercial refrigerated cookie dough. Knead 1 cup oats into 1 18-ounce tube of refrigerated sugar, chocolate chip or peanut butter dough. Follow package directions for baking.

5. With dessert crisps, add oats as a topping.

6. Add toasted oats to tossed salads, fruit salads, tuna salads, egg salads. To toast oats, bake 1 cup oats at 350 degrees until golden brown. Cool before adding to salads.

7. Substitute oats for nuts in favorite cookie recipes to trim fat.

8. Make an oat spread. Add 2/3 cup toasted oats to 1 1/4 cups peanut butter and 1/2 cup honey. Spread on apple or pear slices or whole-grain crackers.

9. Substitute oats for flour or bread crumbs as a coating for chicken or fish. Process oats in blender. Froth egg whites and water. Dip chicken or fish pieces in egg mixture, then dip in oat flour to coat.

Repeat. Transfer to baking sheet, spraying lightly with cooking spray.

Bake as usual. You also can add Parmesan cheese or favorite seasonings to the oat mixture.

10. Boost your fruit smoothie. Add 1/4 to 1/3 cup quick or old-fashioned oats to a blender container with fruit, low-fat yogurt and fruit juice. Blend until smooth.
-- Source: Quaker Foods & Beverages

APPLE CREAM DESSERT

1-1/2 cups graham crackers; crushed or crumbed
1/4 cup butter or margarine, melted
1 can (14 oz.) sweetened condensed milk
1/4 cup lemon juice
1 cup sour cream
1 can (21 oz.) apple pie filling
1/4 cup pecans, chopped
1/4 tsp. ground cinnamon

In a medium mixing bowl combine butter and graham cracker crumbs. Pat mixture into bottom of a 9x13" baking pan. In a separate bowl, combine condensed milk, sour cream and lemon juice. Evenly spread milk and cream mixture over crust. Gently spoon on apple pie filling. Sprinkle pecans and cinnamon over the pie filling top. Bake at 350º F. for 30 minutes. Let cool for 10 - 15 minute before serving. Refrigerate any leftovers Makes 6-8 servings.

APPLE OATMEAL CRISP
8 servings

1 cup brown sugar
1 cup rolled oats
1 cup all-purpose flour
1/2 cup butter, melted
3 cups apples, peeled, cored and chopped
1/2 cup sugar
2 teaspoons ground cinnamon

Preheat oven to 350 degrees. Lightly grease an 8-inch square pan.

In a large bowl, combine brown sugar, oats, flour and butter. Mix until crumbly. Place half of crumb mixture in pan.

Spread apples evenly over crumb mixture. Sprinkle with sugar and cinnamon; top with remaining crumb mixture.

Bake in preheated oven for 40 to 45 minutes, or until golden brown.

ASPARAGUS CHICKEN

8 medium Chicken Breast Halves without skin -- Boneless
24 medium Asparagus Spears -- uncooked
1 1/2 cups Mushrooms -- sliced, fresh
Mrs. Dash seasoning to taste

Pound breast pieces thin. Sprinkle with herb seasoning. Place 3 asparagus
spears on each and roll. Place seam-side down in greased 9 x 12 inch baking
dish. Cover with sliced mushrooms. Cover and bake for 30 minutes at 350
degrees F.
"Best of the Best from Oregon Cookbook" (c) 2002, by Quail Ridge Press, Inc.

AVOCADO CASHEW SALAD
Serves 4

2 tablespoons olive oil
1 tablespoon lemon juice
1/4 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon salt
1 medium ripe tomato, large dice
1/2 cup red onion, large dice
1 cup broccoli florets, blanched
2 heads(about 3 cups) bib lettuce
1/8 cup mayonnaise
1 large ripe avocado
3/4 cup cashews, more if you like

Mix oil, lemon juice, garlic, salt and pepper in a medium bowl. Add diced tomatoes, onion and broccoli. Mix and let vegetables marinate at least a half-hour.

Put vegetables in a larger bowl, reserving the marinade, along with torn lettuce.
Add to the reserved marinade, mayonnaise and most of the avocado, saving a few slices for the top of your salad. Mash avocado mixture, it should be like a thick dressing. When you are ready to eat, toss avocado dressing with greens and add cashews, blend well and serve.

BACON CHEESE SNACKS

8 slices bacon, cooked
2 tbsp. onion, chopped fine
8 oz. grated cheese
4 tbsp. mayonnaise
1/2 tsp. garlic powder
1/2 tsp. celery salt
1 tsp. sugar

Party Rye bread, rounds

Fry bacon and crumble fine. Add remaining ingredients, except rye bread. Mix well. Spread on rye bread rounds. Broil until hot. Serve while hot.

BARBECUED CHICKEN

2 lbs chicken pieces
1/4 cup flour
1 cup ketchup
2 cups water
1/3 cup Worcestershire sauce
1 tsp chili powder
1/2 tsp salt
1/2 tsp pepper
2 drops Tabasco sauce
1/4 tsp garlic salt
1/4 tsp onion salt

Dust chicken with flour. Transfer to slow cooker. Combine remaining ingredients. Pour over chicken. Cover. Cook on Low for 5 hours.

BARBECUED MEATBALLS
MAKE-AHEAD

Meatballs:
3 pounds Ground Beef
1 cup Quick Cooking Oats
1 cup Crackers -- crushed
1/2 cup Onion -- chopped
12 ounces Evaporated Milk -- (1 can)
2 Eggs
2 teaspoons Chili Powder
1/2 teaspoon Garlic Powder
2 teaspoons Salt -- or to taste
1/2 teaspoon Black Pepper

Barbecue Sauce:
2 cups Ketchup
1/2 teaspoon Liquid Smoke Flavoring
1/4 cup Onion -- chopped
1 cup Brown Sugar
1/2 teaspoon Garlic Powder

Combine all ingredients (for meatballs). Mixture will be soft. Shape into walnut-sized balls. Arrange in a single layer on wax paper-lined cookie sheets. Freeze until solid and store frozen Meatballs in freezer bags. (makes about 80 meatballs).

Combine all ingredients for barbecue sauce and stir until sugar dissolves. To serve, place 20 - 30 Meatballs in a 9 x 13 inch pan and pour Sauce over Meatballs. Bake at 350 degrees F for 1 hour.

Note: These are very versatile and may be added to spaghetti sauce and simmered until done, or cooked with a mushroom soup sauce in the oven and
served with mashed potatoes.
Source: "Best of the Best from Oregon Cookbook"
Copyright: "2002, by Quail Ridge Press, Inc."

BONELESS BLACKENED CHICKEN BREASTS

1 Tbsp. paprika
1 tsp. garlic powder
1 tsp onion powder
1 tsp. cayenne pepper
1 tsp. dried thyme
1 tsp. dried oregano
1 tsp. fresh ground pepper
1/2 tsp. salt
4 - 6 boneless chicken breasts
2 Tbsp. vegetable oil

Combine first 8 ingredients. Rub each chicken breast with a portion of spice mixture to coat. Heat oil in a large skillet, Cook chicken over medium heat for several minutes on each side until juices run clear.



BRENNANS STUFFED BAKED POTATOES
source: Breakfast at Brennan's and Dinner, Too

2 large Idaho Potatoes
4 strips of Bacon cut into quarters
1/2 cup chopped Green Onions
2 Tbsp grated Parmesan Cheese
1/2 cup Sour Cream
1/2 tsp. Salt
1/2 tsp. White Pepper
Butter
Paprika

Scrub potatoes and bake 1 hour at 400 degrees. Grill bacon pieces until crisp. Drain off bacon fat except 3 tablespoons. Add green onions and sauté slowly. Cut potatoes in half lengthwise and scoop out the flesh and put into a skillet, taking care to retain shells intact. Add cheese, sour cream, salt and pepper to potato, green onions and bacon, mixing and mashing to blend thoroughly. Return to skillet to low heat and heat through. Stuff mixture into potato skins. Drizzle with melted butter, and sprinkle with paprika. Bake 15 to 20 minutes at 350 degrees.

BUTTERNUT GRATIN

3 tablespoons olive oil
2 medium onions, chopped
3 cloves garlic, minced
2 apples, peeled, cored, and chopped
1 butternut squash, peeled and cubed
1/2 stick butter, melted
1 cup vegetable stock
1 teaspoon fresh gingerroot, chopped
1/2 teaspoon ground cumin
1/3 cup Gruyere cheese, grated
4 tablespoons dry unseasoned bread crumbs
salt and black pepper to taste

1. Saute onions and garlic in the olive oil. Mix with the apples, squash, butter, stock, and spices.

2. Place the mixture in a 9-by-9-inch oiled baking dish. Top with grated cheese and breadcrumbs. Bake at 375 degrees for 30 minutes. Serve warm.

Makes 4 servings as a main dish, 8 as a side.



CARROT SOUFFLE

2 cups (500 ml) cooked diced carrots
2 eggs
1/2 cup (125 ml) milk
1/4 cup (60 ml) butter, melted
A grating of fresh nutmeg
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)

Combine all ingredients in an electric blender or food processor and process until thick and smooth. Pour into a lightly greased 8- or 9-inch (20 or 23 cm) soufflé dish and bake in a preheated 450F (230C) oven until set, about 30 minutes. Serve immediately. Serves 4 to 6.
Bon appetit from the Chef at World Wide Recipes

CHEESE FONDUE

1 cup dry white wine
1 pound shredded Swiss cheese
2 T all-purpose flour
1/4 tsp salt
1/4 tsp ground nutmeg
1 (1 pound) loaf of French bread, cut into cubes

Bring wine to a simmer in a saucepan. Add Swiss cheese, 1/4 pound at a time,
stirring after each addition until cheese is melted. When all cheese has melted, stir in flour. Stir in salt and nutmeg. Pour into fondue pot and place over burner. Serve with cubed French bread.

CHEESE FONDUE II

1/2 cup milk
1/4 cup dry white wine
1/2 tsp. Worcestershire sauce
1/4 tsp dry mustard
dash pepper (use white if you don't want black specks)
2 cups shredded cheddar cheese
1 cup mayonnaise

Mix together all ingredients in saucepan. Cook over low heat, stirring often, until hot and melted. Served with French bread cubes.

CHOCOLATE CHIP PIZZA

1/2 cup (125 ml) sugar
1/2 cup (125 ml) dark brown sugar, packed
1/2 cup (125 ml) butter at room temperature
1 cup (250 ml) chunky peanut butter
1/2 tsp (2 ml) vanilla extract
1 egg
1 1/2 cups (375 ml) all-purpose flour
12 oz (335 g) semisweet chocolate chips*
1 cup (250 ml) chopped pecans (optional)
2 cups (500 ml) miniature marshmallows (optional)

* During the holiday season, consider substituting red and green M&M candies

Combine the sugars, butter, peanut butter, vanilla, and the egg in a mixing bowl and mix with an electric mixer. Beat in the flour and spread the dough onto a disposable 12-inch (30 cm) aluminum pizza pan, pressing it to form a rim around the edge. Bake in a preheated 375F (190C) oven for 10 minutes. Sprinkle with chocolate chips and optional pecans and/or marshmallows. Bake an additional 5 minutes, until light golden brown. Remove from the oven, slice, and cool.
Serves 10 to 12. Bon appetit from the Chef at World Wide Recipes

CHOCOLATE PECAN PIE

1 9-inch refrigerated piecrust
1 cup light corn syrup
1/2 cup sugar
1/4 cup butter, melted
1 tsp. vanilla
3 eggs
1 and 1/3 cup pecan halves
2/3 cup semi-sweet chocolate chips

Place piecrust in a 9-inch glass pie plate. Preheat oven to 325 degrees. Combine corn syrup and next 6 ingredients in a bowl and stir well. Pour into pie shell and bake for about 1 hour or until golden brown and filling is set. Allow pie to cool completely before slicing and garnishing with whipped topping. If the edge of the piecrust starts to brown before the rest of the pie, cover it with strips of tinfoil.

CREAM OF PORTABELLA SOUP
Serves 4

1 clove garlic, minced
1 stalk celery, diced
1 medium onion, diced
2 Portabella mushrooms
2 tablespoons of butter
3 cups half and half
1 oz. Dry sherry
Salt and pepper

In a medium saucepan sauté garlic, onion and celery in 1 tablespoon of butter. Slice 1/2 mushroom in bite-sized pieces and set aside.

Dice the rest of the mushrooms and add to sautéing vegetables.

Cook until all vegetables are soft. Add sherry, stir and remove from heat. With a handheld blender, or you can use a food processor, puree vegetables until fine.

If you need to, add some of the half & half to aid in blending.

Return to stove, add the rest of the half & half, the sliced mushrooms and the last tablespoon of butter.

Heat until sliced mushrooms are cooked, taste for salt and pepper and serve.

CREAMY SPINACH AND HAM SAUCE

2 (9 oz.) pkgs. frozen creamed spinach in microwave pouch
1 1/2 Tbsp. olive oil
1 cup diced smoked ham
2 garlic cloves, minced
1 cup ricotta cheese (I just use cottage cheese)
1/2 tsp. salt (if using the ham, I leave this out)
1/4 tsp. pepper
1/4 tsp. grated nutmeg

1. Thaw spinach in microwave.

2. In a large skillet, heat oil. Add ham and cook over medium-high heat, stirring frequently, until lightly browned, about 4 minutes. Add garlic and cook 30 seconds. Add creamed spinach and whisk in ricotta (or cottage cheese). Cook, stirring, until sauce is heated through, about 2 minutes. Add salt, pepper and nutmeg.

3. This can be served over pasta or rice.

CROSTINI WITH ROASTED GARLIC BOURSIN
AND POACHED SHRIMP
Makes 20

1 baguette (sometimes sold as "French stick")
1/2 cup olive oil
10 large shrimp (Spike has read recently that farmed shrimp are safer than wild)
1/2 teaspoon old bay seasoning
1 bulb garlic
1 package Boursin cheese (with garlic and fine herbs)
1 branch of fresh dill

If you are not a real lover of garlic, you don't need to add the roasted garlic to the Boursin, it already has garlic and herbs in it, but I like mine with more.

Cut top off bulb of garlic so cloves are showing. Wrap in foil and bake in the oven at 400 for 45 minutes.

Make 20 thin slices off the baguette, brush with olive oil and toast under the
broiler.

Poach shrimp (shells on) in water with old bay seasoning. Chill under cold water. Peel shrimp and slice lengthwise.

Refrigerate till needed.

Place Boursin in a mixing bowl; squeeze roasted garlic out of bulb and into the cheese. Mix well.

To assemble, spread cheese on toasted bread (crostini), place half a shrimp on cheese and a tiny sprig of dill next to the shrimp.

CURRIED CELERY AND APPLES

2 cups celery, thinly sliced
1/4 cup butter
2 tart apples, cored and chopped
1 Tbsp. flour
1/2 tsp. curry powder
Salt and pepper to taste

Sauté celery in butter until crisp-tender then add apples and simmer for several minutes. Sprinkle with flour, curry powder and salt and pepper. Cook for several more minutes and serve.

DELMARVA CLAM CHOWDER

4 thick slices bacon, diced
1 rib celery, finely chopped
1/2 medium onion, finely chopped
1 jalapeno pepper, seeded and finely chopped, or to taste
1 Tbsp (15 ml) all-purpose flour
2 cups (500 ml) bottled clam juice
2 cups (500 ml) water
2 tsp (10 ml) clam base* (optional)
1-2 medium potatoes, peeled and diced
4 oz (110 g) canned clams
2 oz (55 g) chopped pimientos
1 tsp (5 ml) dried thyme
1/2 tsp (2 ml) dried rosemary
1 cup (250 ml) heavy cream, half-and-half, or milk

*Available from Soupbase.com at http://www.soupbase.com

Sauté the bacon in a large pot over moderate heat until lightly browned. Add the celery, onion, and jalapeno pepper and sauté for about 5 minutes. Stir in the flour and cook for 5 minutes. Add the clam juice, water, and optional clam base and bring to a boil, stirring occasionally. Add the potatoes, clams, pimientos, and herbs and simmer covered for 20 minutes. Remove from the heat and stir in
the cream. Serves 4 to 6. Bon appetit from the Chef at World Wide Recipes

EGGPLANT PARMIGIANA
Yield: Makes 1 casserole (4 Servings)
Source: The New Family Cookbook for People with Diabetes
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=59

1 medium eggplant (1 pound), unpeeled, sliced into 1/2-inch-thick rounds
2 medium tomatoes, sliced
1-1/2 cups garden-style (meatless) pasta sauce
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese

Preheat the oven to 350 degrees F. Prepare an 8-inch diameter round pan with olive oil-flavor non-stick pan spray. Layer the eggplant and tomatoes in the prepared pan. Spread the pasta sauce over the vegetables.

Cover with foil; bake 20 to 25 minutes, or until the eggplant is fork-tender. Uncover; sprinkle with mozzarella and top with Parmesan cheese. Bake, uncovered, 15 minutes or until the cheese is golden brown. Cut into 4 wedges.

FIVE MUSHROOM LASAGNA

1/2 cup diced red pepper
4 cloves garlic, minced
1 medium yellow onion, diced
Olive oil
1/4-1/3 lb. each Portabella, Shiitake, standard white Agaricus, Crimini and Oyster
mushrooms.
1 cup light cream or half and half
1/4 cup sherry
1 Tablespoon butter
1 Tablespoon balsamic vinegar
2 eggs
16 oz. Container ricotta cheese
1 lb. Shredded mozzarella
8 oz. Parmesan cheese
1 lb. Precooked, dry lasagna pasta
1 medium tomato, diced
Fresh basil

Preheat oven to 400 deg. F.

Start peppers, garlic and onion sautéing in olive oil. Slice mushrooms, reserving some long slices of Portabella for garnishing the top. Chop mushrooms and add to sauté. When vegetables start to get soft, add cream and sherry. Season with salt and pepper. Reduce until sauce starts to thicken, add butter and Balsamic vinegar. Reduce until sauce is a thick gravy consistency.

In a bowl beat eggs, add cheeses, reserving 2 oz of the Parmesan. Add a little salt and a good 1/2 teaspoon of pepper.

Spray a 9 x 12 baking pan with vegetable spray. Spread a small amount of mushroom sauce on bottom of pan. Put a layer of pasta on top of sauce.
Spread 1/3 of cheese mixture on top of pasta, sprinkle a layer of tomatoes and more of the mushroom sauce, alternate layers ending with cheese on top.
Sprinkle Parmesan and arrange reserved Portabella slices on top with a last few sprinkles of tomato and basil. Cover with foil and bake at 400 for 45 minutes . Allow lasagna to sit 10 minutes before cutting

FRESH PEACH CRUMBLE

6 medium ripe peaches (about 2 pounds total)
2 tablespoons almond-flavored liqueur
1/2 teaspoon ground cinnamon
Pinch of freshly grated nutmeg
3/4 cup quick-cooking oats, uncooked
1/4 cup all-purpose flour
1/3 cup packed light brown sugar
3 tablespoons butter or margarine, chilled and cut into small pieces

Preheat the oven to 375 degrees F. Prepare an 8-inch-square baking dish or deep glass pie pan with butter-flavored non-stick pan spray.

Peel, pit, and slice the peaches and put them in a large bowl. There should be about 6 cups. Add the liqueur, cinnamon, and nutmeg. Spoon the mixture into the prepared dish.

In a small bowl, combine the oats, flour, and brown sugar. Cut in the butter until crumbly; sprinkle over the peaches. Bake 30 minutes, or until the peaches are tender and the topping is golden brown. Serve warm or at room temperature.

FRUIT BRÛLÉE
Serves 4 This is so simple, light and sweet. A great way to end a big meal.. Fruits that work well in this are softer ones like peaches, berries, kiwi, mango, plums, bananas.

4 cups of fresh fruit
1 cup vanilla yogurt or whipped cream
1- 1-1/2 cup brown sugar

Cut fruit in bite sized pieces and divide among 4 oven safe cups or bowls with vertical sides such as French onion soup cups.

Preheat broiler

Top each cup with yogurt or whipped cream. Sprinkle brown sugar liberally over top, covering the cream. Place cups under broiler until brown sugar bubbles.

HAM AND CHEESE BALL

2 - 8 oz. packages cream cheese, softened
2 cups cheddar cheese, grated
1 tsp. dry mustard
2 (4.5 oz.) cans deviled ham
1 stalk celery, finely chopped
1 Tbsp. green onions, chopped
1/2 cup chopped pecans
1/2 tsp. seasoning salt
1/2 tsp. red pepper

Combine all ingredients, except pecans, and roll in a ball. Roll cheese ball in pecans and serve with crackers.

HEAVENLY NONFAT CHOCOLATE HONEY DIP

1 cup nonfat sour cream
1/2 cup honey
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla

Combine all ingredients in medium bowl until well blended. Cover and refrigerate until ready to serve. Serve with assorted fruits and chunks of angel food cake.
6 servings.

HONEY GLAZED BABY CARROTS

1 bag (16 oz.) baby carrots
2 tbsp. honey
1 tbsp. butter or margarine
1/4 tsp. ground cinnamon, or to taste optional ground allspice
1 tsp. lemon juice, optional

Place carrots in a medium saucepan. Add water to cover, and bring to a boil, covered, over high heat. Boil for 8 minutes, or just until carrots are tender. Drain well. Return carrots to pan and add honey, butter, cinnamon, and allspice, if using. Cook, tossing gently, for 2 minutes, or until glazed. Keep warm, covered. Makes 4-6 servings.

HOT BANANA SOUFFLÉ

2 tablespoons butter or margarine
2 tablespoons cornstarch
1 cup mashed bananas (3 medium)
1 tablespoon fresh lemon or lime juice
1/2 teaspoon grated fresh lemon or lime peel
4 eggs -- separated
1 egg white
1/2 cup sugar

rum sauce
1/2 cup butter or margarine -- softened
1 cup confectioners' sugar
1 egg -- beaten
2 tablespoons rum

In a large saucepan melt butter or margarine; blend in the cornstarch. Add the mashed bananas. Cook the mixture 2 to 3 minutes over low heat, stirring constantly. Stir in rum, lemon or lime juice and peel. Remove from heat. Beat the 5 egg whites until stiff peaks form; set aside. With same beaters, beat egg yolks and sugar until light and thick. Stir into banana mixture. Fold in the reserved beaten eggs whites. Turn into a buttered 2 quart soufflé dish. Bake at 350 degrees F. 30 to 40 minutes, or until center is set. While soufflé is baking, prepare the Rum Sauce. Serve immediately with Rum Sauce. Yield: 8 servings.

To Make Rum Sauce: In top of double boiler, mix together butter and confectioners' sugar. Stir in the egg and Rum. Place over boiling water and cook, stirring constantly, until slightly thickened.

HOT TODDY et al
12 servings

12 ounces liquor of choice (brandy, bourbon, Scotch or rye)
1/4 cup sugar
3 quarts boiling water
12 strips lemon peel

For each drink, put 1 ounce liquor and 1 teaspoon sugar in a mug. Fill mug with boiling water.

Twist a lemon peel over the liquid and drop it in.

GLOGG
15 servings

2 (750-ml) bottles full-bodied dry red wine, such as burgundy
20 cloves
20 cardamom seeds
1/2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
8 ounces sugar cubes
1 (750-ml) bottle aquavit
1/2 cup raisins, for garnish
1/2 cup sliced almonds, for garnish

Combine the wine, cloves, cardamom, cinnamon and nutmeg in a large pot over medium heat. Heat until steam rises from the surface and the spices are infused, about seven minutes.

Strain, then transfer half of the mixture to a large bowl.

Place a fine-mesh wire rack over the pot and arrange the sugar cubes on top. Pour the aquavit over the cubes, soaking them well.

Standing back, carefully ignite the sugar with a long kitchen match.

Slowly ladle the reserved half of the wine over them until cubes have dissolved.

Serve in mugs, garnished with raisins and sliced almonds.






GLUHWEIN
6 servings

1 lemon, cut into 6 slices
18 whole cloves
4 1/2 cups (1.4 liters) red wine
1/2 cup brandy
3 tablespoons dark rum
1 cup firmly packed light-brown sugar
7 cinnamon sticks

Spike each lemon slice with three cloves. Place slices in a large stainless-steel or enamel-lined saucepan and add the wine, brandy, rum, brown sugar and a cinnamon stick.

Slowly heat mixture until it begins to simmer. Remove from heat and let stand at least 20 minutes.

To serve, reheat to the simmering point. Remove cinnamon stick.

Ladle into heat-proof punch glasses or goblets, floating a clove-studded lemon slice in each glass. Garnish each with a fresh cinnamon stick.

WALNUT HOT CHOCOLATE
1 serving

1/2 cup milk
1/2 cup heavy (whipping) cream, plus 1 large tablespoon whipped cream
3 tablespoons granulated sugar
2 1/2 ounces high-quality milk chocolate, finely chopped (see note)
2 tablespoons Nocello or other walnut liqueur
Pinch of cocoa powder
1 tablespoon crushed candied walnuts, optional (recipe follows)

Combine the milk, heavy cream and sugar in a saucepan over medium heat. Heat until the sugar dissolves and small bubbles form at the edges (do not boil). Put the chocolate into an oversize cup or mug or divide between two regular mugs. Add the liqueur. Pour in the hot milk mixture, stirring to melt the chocolate.

Just before serving, spoon the whipped cream on top. Dust with the cocoa powder and, if using, the crushed candied walnuts.

Note: Use chocolate with at least 40 percent cocoa solids, such as Valrhona or Ghirardelli.

CANDIED WALNUTS
About 3/4 pound candy (about 12 servings)

2 cups sugar
5 tablespoons water
2 cups (7 ounces) chopped walnuts

Combine the sugar and water in a heavy saucepan over low heat.

Heat, stirring constantly with a wooden spoon, until the sugar dissolves. Clean the inside of the pan above the mixture with a damp paper towel or moistened pastry brush to remove any undissolved sugar crystals before it comes to a boil.

Raise heat to medium-high. Simmer without stirring until syrup turns golden brown and measures 320 degrees on a candy thermometer.

Stir in the walnuts.

Remove from heat. Turn syrup onto a rimmed baking sheet lined with parchment paper. Spread as thin as you like with a knife and let cool completely.

Break into pieces. Serve as candy, or crush as needed to use as garnish.

SENSATION (A.K.A. BRANDIED PORT)
1 cocktail

Cracked ice
2 ounces ruby port
1 ounce Spanish brandy
Dash of freshly squeezed orange juice (optional)
Twist of lemon or orange peel

In a cocktail shaker filled with cracked ice, combine the port, brandy and, if using, orange juice. Cover and shake well.

Strain the drink into a chilled cocktail glass and garnish with a twist of lemon. (If using orange juice, use orange peel.)

HUMMUS WITH YOGURT AND LEMON

2 large garlic cloves
1 15oz. can garbanzo beans (chickpeas), drained
2 T. Brown Cow plain Non Fat yogurt
2 T. tahini (sesame seed paste)
2 T. fresh lemon juice
1 tsp. ground cumin

Mince garlic in processor. Add remaining ingredients. Blend until coarse puree forms, occasionally scraping down sides of work bowl. Season hummus to taste with salt and pepper. Transfer to small bowl.(Cover and refrigerate.) Can be prepared 3 days ahead. Bring to room temperature before serving. Makes 1-1/2 cups.

The dip is great with fresh vegetables or toasted pita bread wedges.

ICEBOX CINNAMON MUFFINS
From "The Quilters Christmas Cookbook". The recipe is by Rosaria Strachan

2 cups flour
2 tbsp cinnamon
pinch of salt
4 tsp baking powder
1 cup sugar
1 cup milk
1/2 cup butter, melted
2 eggs
1/2 cup chopped nuts

Sift the flour twice, then sift with cinnamon, salt, and the baking powder. Add remaining ingredients and mix well. Store in refrigerator or put in greased muffin pans and bake for 20-25 minutes at 350 F.

This batter may be stored in the refrigerator for a few days. The batter can be taken directly from the refrigerator

LASAGNA

1 jar (28 oz.) low-fat spaghetti sauce
1 can (16 oz.) fat-free chicken broth
2 eggs
2 cloves garlic, crushed
8 oz. part-skim mozzarella cheese, grated
2 cups low-fat ricotta cheese
1/2 lb. lean ground beef
1 pkg. frozen chopped spinach
1 onion, finely chopped
1/2 lb. fresh mushrooms, sliced
1/2 tsp. soy sauce
1 tsp. balsamic vinegar
8 oz lasagna noodles (will cook in oven) to taste
salt to taste pepper

Preheat oven to 350º F. Lightly oil bottom of baking pan. Stir 1 cup of chicken stock into spaghetti sauce and set aside. Whisk egg. Stir in ricotta cheese and one cup of mozzarella. Add garlic, salt, and pepper and set aside. Brown and drain ground beef, making sure to break into very small pieces. Season with salt and pepper. Cook spinach until it's 1/2 done, approximately 2/3 of time indicated on microwave directions. Sautè onion in 1/2 cup chicken stock until it is translucent. Cook mushrooms in remaining 1/2 cup chicken stock, adding soy sauce and vinegar. Simmer until all liquid is absorbed. Mix together beef, spinach, onions and mushrooms. Build lasagna starting with a layer of sauce in bottom of pan. Add 1 layer of uncooked noodles, followed by more sauce, 1/3 of cheese mixture and 1/3 of spinach/beef mixture. Repeat 2 more times, finishing off with spinach mixture and remaining sauce. Bake uncovered for 45 minutes,
until liquid around edges has been absorbed. Sprinkle remaining mozzarella on top, and bake for 15 minutes more.

LEMONADE PIE

6 ounces Lemonade, Frozen Concentrate
10 ounces Cool Whip (r)
4 drops Food Coloring -- Green
1 whole Graham Cracker Pie Crust, 9 inch

Mix lemonade, Cool Whip, and food coloring. Do NOT use electric mixer! Fill pie crust. Refrigerate until served. Tastes best when made the day before. Can be garnished with mint leaves, thinly sliced lemon, or berries. Can be frozen.
"Best of the Best from Oregon Cookbook" (c) "2002, by Quail Ridge Press, Inc."

LOADED CORNBREAD

1 large onion
1/2 cup butter or margarine
1-1/2 cup corn muffin mix
1 egg, beaten
1/3 cup milk
1 cup canned cream style corn
2 drops hot pepper sauce or 1 diced jalapeno pepper
8 oz. dairy sour cream
1/4 tsp. salt
1/4 tsp. dill-weed
1 cup grated sharp cheddar cheese

Preheat oven to 425 deg. F. Peel onion, slice, and sauté slowly in butter. Combine muffin mix, egg, milk, corn and pepper sauce. Place in buttered 8x8" pan. Glass works best. Add sour cream, salt, dill-weed and cheese to sautéed onions. Spread over batter; sprinkle with remaining cheese. Bake for 25 - 30 minutes.

MARINATED PORK TENDERLOIN

1/4 cup dark sesame oil
1/3 cup soy sauce
1/4 cup brown sugar
1/4 cup fresh lemon juice
1 Tbsp. Grated orange zest
1/4 cup Worcestershire sauce
3 garlic cloves, minced
2 tsp. dry mustard
Fresh ground pepper to taste
1 2-pound pork tenderloin

Combine all ingredients except pork and mix well. Place pork in a shallow pan and cover with marinade. Cover and chill in refrigerator for 8 hours or overnight. Remove pork from marinade and bake for 25 - 30 minutes at 450 degrees.

MARKET BASKET VEGETABLE STIR-FRY
4 servings (as part of a multicourse meal)

3 dried black mushrooms
4 dried wood ear mushrooms
1 piece dried snow fungus (optional)
2 tablespoons oyster-flavored sauce
1 tablespoon soy sauce
2 teaspoons sesame oil
2 tablespoons vegetable oil
2 garlic cloves, minced
1 cup broccoli florets
1 cup cauliflower florets
1/2 cup diced (1-inch squares) purple cabbage
1/2 cup vegetable stock or canned vegetable broth
1/2 cup snow peas, trimmed
1/2 cup bean sprouts

Put the black mushrooms, wood ears and snow fungus in separate small bowls and pour enough warm water over them to cover. Soak until softened, about 20 minutes. Drain. Discard the black mushroom stems and cut the caps in half. Thinly slice the wood ears. Discard the hard yellow portion of the snow fungus, then cut the remainder into bite-size pieces.

Prepare the seasonings: Stir the oyster-flavored sauce, soy sauce and sesame oil together in a small bowl.

Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the garlic and stir-fry until fragrant, about 20 seconds. Add the broccoli, cauliflower, cabbage, vegetable stock, black mushrooms, wood ears and snow fungus, cover the wok, and cook until cauliflower is tender-crisp, two to two and a half minutes.

Add the seasonings, snow peas and sprouts and stir-fry until the snow peas are tender, about one minute. Scoop onto a serving platter and serve.

(Recipe from "Martin Yan's Chinatown Cooking," William Morrow, 2002, $34.95)

MOROCCAN CARROT SALAD

6 carrots, shredded
1 small onion, finely chopped
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon curry powder
1/4 teaspoon allspice
1/2 teaspoon salt
dash of freshly ground black pepper

1. Use a food processor or hand grater to shred the carrots finely. You can shred the onion, too, instead of chopping it, if you like. Place carrots and onion in a medium serving bowl.

2. In a small bowl, blend together the remaining ingredients with a wire whisk. Pour over the carrots and toss well. Serve at room temperature, or refrigerate.

NUTTY APRICOT COFFEE CAKES

dough
3/4 cup warm water (105 to 115F)
1 package Fleischmann's(r) Active Dry Yeast
3/4 cup warm milk (105 to 115F)
2 tablespoons honey
2 tablespoons vegetable oil
1 teaspoon salt
2 cups all-purpose flour (2 to 2 1/2 cups)
2 cups whole wheat flour

filling
2 tablespoons butter or margarine -- melted
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
1 cup chopped dried apricot, dates, or prunes
1 cup chopped pecans -- toasted
Honey Glaze

honey glaze
1/4 cup honey
1 tablespoon butter or margarine

Make dough: Place 1/4 cup warm water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, warm milk, honey, vegetable oil, salt and 1 1/2 cups all-purpose flour; blend well. Stir in whole wheat flour and enough remaining all-purpose flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

To fill and shape: Punch dough down. Remove dough to lightly floured surface; divide in half. Roll each half to 13- × 8-inch rectangle; transfer to two greased baking sheets. Brush rectangles with melted butter. In small bowl, combine brown sugar, cinnamon, apricots and pecans; stir well. Sprinkle half of brown sugar mixture over center-third (lengthwise portion) of each rectangle.

Along each 13-inch side of coffeecake, cut 13 (1-inch wide) strips from edge of filling to edge of dough. Starting at one end, alternately fold six strips from each side across filling toward opposite end. Repeat from other end using six strips from each side. Loosely tie together remaining two center strips on top of loaf. Repeat with second coffeecake. Cover; let rise in warm, draft-free place until almost doubled in size, about 20 to 40 minutes.

Bake at 375F for 25 minutes or until done; switch positions of sheets halfway through baking for even browning. Remove from sheets; cool on wire racks. Brush with Honey Glaze. Yield: 20 servings.

Honey Glaze: In small saucepan, stir 1/4 cup honey and 1 tablespoon butter
or margarine over medium heat until butter melts.

OATMEAL CHIPPER SKILLET COOKIE
8 to 16 servings

1/2 cup (1 stick) butter, softened
1/2 cup firmly packed brown sugar
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups Quaker Oats (quick or old-fashioned, uncooked)
1 cup semisweet chocolate chips
Vanilla ice cream (optional)
Caramel ice cream topping or chocolate syrup (optional)

Heat oven to 350 degrees. In large bowl, beat butter and sugars with electric mixer until creamy. Add egg and vanilla; beat well. In small bowl, combine flour, baking soda and salt. Add to butter mixture; mix well. Stir in oats and chocolate chips; mix well.

Press dough evenly into bottom of 10-inch nonstick ovenproof skillet.

Bake 20 minutes or until top is lightly browned. (Do not overbake, as cookie will continue to bake after it is removed from oven.) Cool about 10 minutes. Cut into eight to 16 wedges. Serve with ice cream and caramel topping or chocolate syrup, if desired.
Note: A quick version can be made by gently kneading 1 cup Quaker Quick or Old-Fashioned Oats (uncooked) into an 18-ounce package of refrigerated chocolate chip cookie dough. Press evenly into bottom of 10-inch nonstick ovenproof skillet. Bake at 350 degrees for 20 minutes or until top is lightly browned. Cool 10 minutes in pan. Cut into wedges.

OATMEAL CRISPIES
8 dozen

1 1/2 cups all-purpose flour
1 teaspoon salt
3 cups Quaker Oats Quick Oats
1/2 cup walnuts, chopped fine
1 teaspoon vanilla
1 cup shortening
2 cups firmly packed light-brown sugar
2 eggs, beaten
1 teaspoon baking soda
1 teaspoon grated orange peel
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg

In a bowl, combine all ingredients; knead together to form a dough.

Place half dough, shaped into rough rope, on a large piece of plastic wrap. Fold the plastic over and work dough into shape of a log 2 inches in diameter. Repeat with remaining dough. Freeze logs until hard, about two hours.

To make cookies, cut dough into very thin slices and place on nonstick cookie sheets. Bake in a preheated 350-degree oven for 10 to 12 minutes. Transfer to a rack to cool.

OLD FASHIONED COFFEE CAKE

2 cups Bisquick(r)
2/3 cup milk
2 tbsp. sugar
1 egg

Streusel topping:
1/3 cup Bisquick(r)
1/3 cup packed brown sugar
1/2 tsp. ground cinnamon
2 tbsp. butter or margarine

Preheat oven to 350º F. Grease round 9x1-1/2" baking pan. Prepare streusel topping by mixing all but margarine. Cut in margarine with fork until crumbly; reserve mixture.

Cake:
Mix remaining ingredients and beat vigorously 30 seconds. Spread batter in pan. Sprinkle with topping. Bake 18 - 22 minutes, or until toothpick inserted in center comes clean.

OREGANO DIP

1 tsp. oregano, crushed
1/2 tsp. onion, grated
1/4 tsp. salt
few drops Tabasco(r) sauce
1 cup sour cream

Combine all of ingredients in a mixing bowl. Mix well. Cover and refrigerate until ready to use.

PELOPONNESIAN POT ROAST

1 (2-1/2 - 3 lb.) beef pot roast
8 cloves garlic, halved
to taste salt
to taste pepper
2 tbsp. cooking oil
1 lb. hot cooked spaghetti
3 cups tomato sauce
2 tbsp. brown vinegar
1 tsp. ground nutmeg
6-8 whole cloves
1/2 tsp. ground cinnamon
1/2 tsp. ground allspice

Make slits in top of roast with tip of sharp knife. Insert garlic halves into slits. Sprinkle roast with salt and pepper. In large skillet, brown meat on both sides in hot oil. Remove from skillet, and put into small roaster.

Combine tomato sauce, vinegar, nutmeg, cloves, cinnamon, and allspice. Pour mixture over meat in roaster. Cover. Roast at 350 deg. F. for about 1-1/2 hours or until meat is tender. Remove meat to cutting board. Keep warm.

Bring juices in roaster to boiling. Boil, uncovered, about 5 minutes or until liquid is reduced a bit. Remove cloves from sauce. Remove garlic from meat, if desired. Cut meat into serving portions. Serve over spaghetti with a little or the pan sauce over top.

PEPPERMINT BROWNIES

2 squares unsweetened chocolate
1/3 cup butter
3/4 cup sugar
2 eggs, beaten
1/2 tsp. peppermint extract
1/3 cup all-purpose flour
1/4 cup chopped pecans
1/4 tsp. salt

Melt chocolate and butter in a saucepan and slowly add sugar stirring constantly until blended. Add beaten eggs and stir in extract. Remove from heat and add flour, nuts and salt. Pour into a greased and floured 10 square cake pan and cook at 350 degrees for 25 -30 minutes.

PIZZAS

Pepperoni Pizza Roll

2 cups buttermilk baking mix
1/2 cup cold water
1/3 cup tomato paste
1/4 teaspoon Italian seasoning
1/4 teaspoon garlic salt
1 3 1/2 package sliced pepperoni, chopped
1 cup shredded mozzarella cheese

Heat oven to 425 degrees. Mix baking mix and water until a soft dough forms. Beat vigorously 20 strokes. Turn dough out on to a lightly floured board and knead 5 times. Roll into a 15 by 9 inch rectangle. Mix tomato paste with seasonings. Spread over dough to within 1/2 inch from edges. Sprinkle pepperoni and cheese over dough. Roll up, beginning at a 15 inch side. Pinch edge to seal. Place roll seam side down on ungreased baking sheet. Bake 15 to 20 minutes or until golden brown. Cool 5 minutes. Cut into 3 inch slices. serves 4

Sandwich Pizza

1 1-pound loaf French bread
1 cup pizza sauce
1 to 2 cups shredded mozzarella cheese
1 4-ounce can sliced mushrooms, drained
1/2 large green pepper, sliced
1/2 large red or yellow pepper, sliced
1/2 chopped red onion
1 2-ounce can sliced black olives, drained
Coarsely cracked black pepper

Slice loaf in half lengthwise and spread each half with equal amounts of ingredients. Sprinkle lightly with black pepper. Bake at 350 degrees for 7 to 10 minutes, or until cheese melts. Slice each half into fourths. Note: You can also add ham, pepperoni or fresh mushrooms.

Crockpot Pizza

1 lb. ground beef
1/2 pound hot Italian sausage
1 small onion, sliced thinly
1 pound dry rigatoni or other hearty pasta
2 medium cans pizza sauce or 1 jar spaghetti sauce
3 cups mozzarella cheese
1 package pepperoni-3 ounces
1 can mushrooms

Cook pasta until JUST done, and drain. In the meantime brown sausage and ground beef with onion until browned. Drain grease. Layer all ingredients in crockpot. Cook on low for 6 hours.

Spaghetti Pizza

8 ounces spaghetti, cooked and drained
1 egg
1/2 cup milk
1 16 ounce jar spaghetti sauce
2 packages sliced pepperoni (or use larger pillow pack)
1 8 ounce package shredded mozzarella cheese

Grease a 9 by 13 inch pan. Mix together spaghetti, egg and milk. Pour spaghetti mixture into greased dish. Cover with spaghetti sauce. Add pepperoni and sprinkle with cheese. Bake at 350 for 30 minutes. Sprinkle with Parmesan Cheese if desired. Cut and serve.


Pizza Quiche

1 cup grated Swiss cheese
1 unbaked pie shell
4 eggs
1 1/2 cup half-and-half or cream
1/2 tsp. Salt
1/8 tsp. Basil
1/8 tsp. Cayenne
1/8 tsp. Pepper
1/2 tsp. Oregano
Pizza
12 Pepperoni slices
1 large onion, sliced thinly
1 can whole tomatoes, undrained
1/4 tsp. sugar
1/2 tsp. dried thyme
1/4 pound shredded Mozzarella
12 pitted black olives, optional

Preheat oven to 375-degrees. In bottom of pie crust sprinkle 2/3 of the grated cheese. In a medium bowl, beat eggs with cream, salt, cayenne, pepper and oregano until smooth. Pour into pie shell. Bake for 30 minutes or until golden and a knife inserted in the center comes out clean. Meanwhile, in a medium skillet sauté onion with oil until tender. Add tomatoes, basil and thyme; simmer stirring 15 minutes or until mixture thickens. Top the quiche with mozzarella and tomato mixture. Place pepperoni, balance of grated cheese and black olives decoratively on top. Bake 5 minutes longer to melt cheese. Let stand 5 minutes. Serve warm.

Puffed Pizza Casserole

1 pound ground chuck
1 medium onion, chopped
2 cups spaghetti sauce-any flavor
1 cup flour
1/2 tsp. salt
1 cup milk
3 eggs
1 cup shredded mozzarella
Parmesan Cheese

Brown meat and onion-drain. Add sauce. Simmer for 10 minutes.Spoon hot sauce into a greased 9x13 pan. Sprinkle cheese on top. Put in oven to keep warm. In a bowl beat eggs and milk until frothy. Add flour and salt, then beat until smooth. Pour over hot meat mixture, sprinkle with Parmesan cheese and bake at 400 degrees for 30 minutes until dough is puffed and up and browned.

Pizza Macaroni Casserole

1/2 pound ground chuck or round
1/2 cup onion, chopped
8 ounces macaroni or pasta, cooked and drained
2 cups spaghetti sauce or pizza sauce
1/4 cup water
1/2 tsp. minced garlic
1/4 tsp. dried oregano and basil (optional)
1 cup shredded Mozzarella

Pizza toppings: pepperoni, green pepper, sausage, mushrooms, ham or olives.

Brown beef and onion, while breaking up with spoon. Drain fat. Add sauce, water and spices. Divide meat mixture in half and pour 1/2 of this portion into 2 pie pans (cake pans will work also). Divide pasta between the two pans for second layer. Pour remaining sauce into the two pans for the third layer. Divide cheese and sprinkle evenly, then top with the pizza toppings. Bake at 375 degrees for 15 minutes. Makes 6-8 servings. From Practical Kitchen.

PORK TENDERLOIN WITH STILTON AND PORT
This recipe is a good example of the multinational character of our nation's capital, with port wine from Portugal, Stilton cheese from England, and pork from the Virginia hills. You can also use this sauce with beef steaks and chicken breasts.

2 Tbsp (30 ml) butter or vegetable oil
2 pork tenderloins, about 1 lb (450 g) each
2 cups (500 ml) port wine
1 cup (250 ml) chicken stock
1 cup (250 ml) heavy cream
8 oz (225 g) Stilton cheese

Heat the butter in a large skillet over high heat and brown the tenderloins on all sides. Transfer to a covered roasting pan. Deglaze the skillet with the port and reduce by half. Add the chicken stock and bring to a boil. Pour the mixture over the tenderloins and roast covered in a preheated 450F (230C) oven until done, about 15 minutes. Remove the pork and keep warm. Add the cream to the liquid
in the roasting pan and reduce by half over a moderate flame. Add the Stilton, reserving some for garnish, and stir to blend. Spoon the sauce over the pork and garnish with the reserved Stilton. Serves 6 to 8.
Bon appetit from the Chef at World Wide Recipes

PUDDING MIXES

Vanilla Pudding Mix

3 cups nonfat dry milk
4 cups sugar
1/2 tsp. nutmeg
1 tsp. salt
3 cups cornstarch
1/2 tsp. vanilla extract

Mix all except the vanilla, and store in an airtight container. To prepare, mix 1/2 cup of mix to 2 cups milk. Heat and stir constantly while boiling. Cool, then add 1/2 tsp. vanilla extract.

Chocolate Pudding Mix

2 1/2 cups nonfat dry milk
5 cups sugar
3 cups cornstarch
1 tsp. salt
2 1/2 cups unsweetened cocoa

Mix and store in airtight container. To prepare, add 2/3 cup mix to 2 cups milk. Heat and stir constantly while boiling. Cool, then serve.

Coconut Cream Pudding Mix

3 cups nonfat dry milk 4 cups sugar
1 tsp. salt 3 cups cornstarch
1 1/2 cups shredded unsweetened coconut
1 tsp. coconut extract

Mix the extract and the shredded coconut in a small bowl until the extract is absorbed. Add the coconut to the other ingredients and store in airtight container. To prepare, add 2/3 cup mix to 2 cups milk. Heat and stir constantly while boiling. Cool, then serve.

Butterscotch Pudding Mix

2 cups nonfat dry milk 5 cups brown sugar, packed
1 tsp. salt 3 cups cornstarch

Mix and store in airtight container. To prepare, add 1/2 cup mix to 2 cups milk. Heat and stir constantly while boiling. Cool, then serve.

RIGATONI WITH GARLIC CRUMBS

3 Tbsp olive oil
2 shallots, chopped
8 strips lean bacon, chopped
2 tsp crushed dried chilies
1 14 oz can chopped tomatoes with garlic and herbs
6 slices white bread
1/2 cup butter
2 garlic cloves, chopped
4 cups fresh or dried rigatoni
salt and pepper to taste

Heat the oil in a medium saucepan and fry the shallots and bacon gently for about 6-8 minutes, stirring continuously until golden. Add the dried chilies and chopped tomatoes, half cover the pan and simmer for 20 minutes.

Meanwhile, cut the crusts off the bread and discard them. Reduce the bread to crumbs in a blender or food processor.

Heat the butter in a frying pan, add garlic and bread crumbs and stir fry until golden crisp. (Keep stirring and don't let the crumbs catch and burn or the final result will be ruined.)

Cook the pasta in plenty of boiling salted water according to the instructions on the package, until al dente. Drain well.

Toss the pasta with the tomato sauce and divide among for or six warmed serving plates.

Sprinkle the pasta with the golden bread crumbs and serve immediately.

Note: To keep the bread crumbs crisp and dry after frying, drain them on paper towels and place in a slow (200°F;) oven until ready to use. serves 4-5

ROAST BEEF QUESADILLAS

6 ounces deli roast beef -- thinly sliced
1 small onion -- thinly sliced
1/4 cup green bell pepper -- chopped
1/2 cup prepared medium salsa -- divided
3/4 cup Colby-Jack Cheese, Monterey Jack, or Cheddar, shredded
4 flour tortillas (7-inches in diameter)

Place onion and bell pepper in small microwave-safe bowl. Cover and microwave at HIGH 3 to 4 minutes, stirring halfway through cooking time. Stir in 3 Tbsp salsa; reserve. Sprinkle equal amount of cheese evenly on each tortilla. Arrange deli roast beef over cheese; top with equal amount of reserved vegetable mixture. Fold tortillas over to close. Meanwhile heat 10-inch nonstick skillet over medium heat 5 minutes. Cook two quesadillas in skillet 2 to 2 1/2 minutes, turning once. Repeat with remaining quesadillas. Serve with remaining salsa. Yield: 4 servings.

NOTES : Shredded Monterey Jack, Colby or Cheddar cheese may be substituted
for Colby-Jack cheese (Co-Jack).

Microwave Directions: Place two quesadillas on 12-inch microwave-safe plate. Cover with moistened paper towel. Microwave at HIGH 1 to 1 1/2 minutes or until hot. Repeat with remaining 2 quesadillas.

SALMON AND LEEKS
Serves 4

1/2 cup butter
4 - 6 oz. Salmon fillets
2 leeks finely sliced
1/2 cup white wine
1/4 cup olive oil
2 tablespoons finely chopped chervil
1 tablespoon lemon juice

Preheat oven to 350

Smear 4 large circles of parchment paper with butter. Place a salmon fillet in the center of each one and top with 1/4 of the leeks.

Divide the olive oil, wine and chervil among each and season well. Draw up the edges of the paper and fold edges to make "packets".

Place on a baking sheet and cook for 10-15 minutes, depending on how well done you like your salmon.

Open packets carefully and try to keep the juices and leeks with the salmon as you serve it. Sprinkle with lemon juice.

SALT WATER TAFFY
Makes about 1-1/4 lb.

2 cups sugar
1 cup light corn syrup
1-1/2 cup water
1-1/2 teaspoon salt
2 Tablespoons glycerin
2 tablespoons butter
2 teaspoons flavoring (vanilla, peppermint, lemon)
Food color

You will need a candy thermometer for this. If you don't have one, you can get a cheap one from Wal-Mart or your local supermarket for 3 dollars.

Combine sugar, syrup, water, salt and glycerin in a 3 quart heavy bottomed saucepan. Glycerin can be bought from cake and candy supply companies and sometimes hobby stores.

Cook on low heat and stir till sugar dissolves. Then heat without stirring until the candy reaches the hard ball stage or 260 degrees.

Remove from heat and add butter, without stirring.

When the butter is melted, pour candy into a shallow buttered pan. When cool enough to handle, gather it into a ball and pull until firm.

This is the fun part, wherein 2 people can each grab a chunk and pull the taffy, folding it over and pulling again.

Add food color and flavoring while pulling. Stretch out into a long rope and cut into 1 or 2 inch pieces. Wrap in wax paper.

SAUTÉED VEGETABLE RISOTTO
Serves 4 The little thing that sets this risotto apart from others is simply removing the vegetables before cooking the rice. It makes a world of difference.

2 cups FRESH vegetables; broccoli, onions, Anaheim or Poblano peppers, green
beans, carrot, celery and fennel bulb. Cut into small bite size.
1 cup Arborio rice
3 cups chicken or vegetable stock
4 cloves garlic, minced
2 tablespoons fresh chopped parsley
2 tablespoons butter
2 tablespoons Parmesan cheese
2 tablespoon olive oil
Salt and Pepper

Sauté vegetables and garlic with 1 tablespoon olive oil and 1 tablespoon butter until just cooked. Season with salt and pepper, and remove from pan.

Sauté rice in pan with remaining olive oil for a few minutes. Add half the vegetable stock and parsley. Simmer, stirring occasionally.

Add more stock as rice absorbs it, until it's all in. Rice should be creamy, not dry and not mushy to the bite either. Add cheese, remaining butter and vegetables, taste for salt and pepper.

SOFT PRETZELS BY AUNTIE ANNE

1 1/2 cup warm water
1 1/8 tsp active dry yeast (1 1/2 pkg)
2 Tbsp brown sugar
1 1/8 tsp salt
1 cup bread flour
3 cups regular flour
2 cups warm water
2 Tbsp baking soda
2 - 4 Tbsp melted butter
Coarse Salt

Sprinkle yeast on 1 1/2 cup warm water in mixing bowl; stir to dissolve. Add brown sugar, salt, and stir to dissolve; add flour and knead dough until smooth and elastic. Cover, let rise for at least 1/2 hour. While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 Tbsp baking soda. Be certain to stir often. After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape into pretzel. Dip pretzel into baking soda solution and place on greased baking sheet. Allow pretzels to rise again. Bake at 450 degrees for about 10 min or until golden. Brush with melted butter, and sprinkle with coarse salt.

SOFT PRETZELS
Recipe courtesy of Gale Gand

2 tablespoons warm water, plus 1 1/3 cups warm water
1 package dry yeast
1/3 cup brown sugar
5 cups flour (okay to use 1/2 whole wheat and 1/2 all-purpose)
1/2 cup baking soda
Kosher salt
Mustard, as an accompaniment

In a large mixing bowl, mix 2 tablespoons warm water with the yeast to dissolve it. Then stir in the remaining warm water and brown sugar. Place bowl on a mixer and using a dough hook, gradually add the flour and continue mixing until it forms a ball. Turn it out onto a work surface and knead the dough to make it smooth. Use enough flour on your work surface so the dough is not sticky. Preheat oven to 475 degrees F. Butter 2 sheet pans. Bring 2 quarts of water and the baking soda to boil in a large saucepan. Cut dough up into golf ball size pieces. Then roll them into 1/2-inch thick worms. Form a U then cross the ends, twisting at the middle. Fold the ends back down to meet the U (which is now an O) and press to secure the dough. Drop it into the boiling water for 30 seconds then fish it out and place it on the greased sheet pan. Sprinkle with kosher salt. Repeat with the rest of the dough. Bake for 8 minutes or until golden brown. Yield: 20 servings

SPICY OAT CRUSTED CHICKEN WITH SUNSHINE SALSA
4 servings

For sunshine salsa:
3/4 cup prepared salsa
3/4 cup coarsely chopped orange sections

For chicken:
2 tablespoons canola oil
1 tablespoon margarine, melted
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
3/4 teaspoon salt
1 1/2 cups Quaker quick oats, uncooked
1 egg, lightly beaten
1 tablespoon water
4 boned and skinned chicken breast halves (about 5 to 6 ounces each)
Chopped cilantro, optional

In small bowl, combine salsa and orange sections. Refrigerate, covered, until serving time.

Heat oven to 375 degrees. In flat, shallow dish, stir together oil, melted margarine, chili powder, garlic powder, cumin and salt. Add oats, stirring until evenly moistened.

In second flat, shallow dish, beat egg and water with fork until frothy. Dip chicken into combined egg and water, then coat in seasoned oats. Place chicken on foil-lined baking sheet. Pat any extra oat mixture onto top of chicken.

Bake 30 minutes or until chicken is cooked through and oat coating is golden brown. Serve with sunshine salsa. Garnish with chopped cilantro, if desired.

SQUASH MARINARA

3 med. zucchini, sliced
1 med. onion, chopped
1 green pepper, chopped
3/4 lb. mushrooms, sliced
1/2 tsp. parsley
1/2 tsp. garlic
1/2 tsp. basil
1/2 tsp. oregano
6 oz. Horizon Organic shredded mozzarella cheese
6 oz. Horizon Organic shredded cheddar cheese
2 15oz. jars marinara sauce

Preheat oven to 375 degrees. Steam veggies with parsley, basil, oregano, & garlic for 3 minutes. Pour a little sauce in bottom of casserole dish. Alternate layers of vegetables, cheese, and sauce. End with sauce. Cover and bake 45 minutes. Bake uncovered 5-10 minutes. Serves 6

SWEET POTATO TART

crust
1 1/2 cups flour
1/2 cup brown sugar
1/4 cup butter or margarine
1 egg
2 tablespoons finely chopped pecans -- roasted

filling
1 17-ounce can sweet potatoes -- in light syrup
1/3 cup plain lowfat yogurt
1/2 cup brown sugar
1 tablespoon flour
1/2 teaspoon ground ginger, nutmeg and cinnamon
1/4 teaspoon ground cloves
2 egg whites
1/2 cup milk

Heat oven to 400F. In mixer bowl, combine crust ingredients, mixing at medium speed of electric mixer until crumbly. Press mixture onto bottom and along sides of 9-inch spring-form pan. Bake at 400F for 8-10 minutes or until lightly browned.

Drain sweet potatoes, reserving 1/4 cup syrup. Using food processor, process potatoes until mashed. Combine potatoes and yogurt, tablespoon of flour, and spices.

Stir in egg whites, milk and 1/4 cup reserved sweet potato syrup, blend well. Pour sweet potato mixture into crust. Bake at 400F for 10 minutes. Reduce heat to 350F and continue baking for 50-60 minutes, or until knife inserted in center comes out clean. Yield: 10 servings.

TANGY CHICKEN WITH SHIITAKE CRUST

6 large chicken breasts -- boneless skinless
2 tablespoons olive oil
3/4 pound button mushrooms -- trimmed and sliced
3/4 pound shiitake mushrooms -- trimmed and sliced
2 large shallots -- peeled and chopped
2 large garlic cloves -- minced
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons fresh chervil -- minced
1/4 stick (2 Tbs) chilled butter -- coarsely chopped
Tangy Sauce -- recipe follows

TANGY SAUCE
2 medium oranges -- see directions
2 large shallots -- peeled and coarsely chopped
1 cup dry white wine
1 cup balsamic vinegar
2 cups unsalted chicken stock
2 tablespoons tomato paste

In large heavy fry pan, place olive oil over medium high heat. Add button and shiitake mushrooms, shallots and garlic; cook until lightly browned, about 5 minutes, stirring occasionally. Cool. Add salt and pepper. Remove small fillets from underside of chicken breasts and place fillets in food processor; grind to smooth paste, pulsing on/off. Add mushroom mixture and chop coarsely, pulsing. Line large baking sheet with parchment. Between two sheets of wax paper, place chicken breasts and gently pound to even thickness. Divide mushroom mixture into 6 parts (about 1/2 cup each). On 12-inch length of plastic wrap, place 1 part of mushroom mixture in center. Fold plastic over mixture; pat or use rolling pin to roll evenly thick and slightly larger than 1 chicken breast. Place chicken, smooth rounded side down, on top of mushroom mixture; gather plastic up and around chicken as if wrapping a gift basket until mixture adheres to top and sides of
chicken. Unwrap and gently invert chicken, uncoated side down, onto baking
sheet; gently peel off plastic. Repeat with remaining chicken. (This can be
prepared ahead and refrigerated).

To prepare Tangy Sauce, using vegetable peeler, remove only orange part of
peel from 2 medium oranges; chop peel coarsely and place in medium saucepan
with 2 large shallots, peeled and coarsely chopped. Add 1 cup dry white wine and 1 cup balsamic vinegar; boil over medium high heat until reduced to 1/2 cup. Add 2 cups unsalted chicken stock and whisk in 2 tablespoons tomato paste; boil to reduce to 1 cup. Strain through fine sieve, pressing on ingredients. (Can be prepared ahead and refrigerated several hours or overnight). Yield: 6 servings.

NOTES : To serve, place chicken in 350F oven and bake about 12 minutes;
remove from oven and let rest 12 minutes. Slice breasts diagonally; arrange
on serving plate, fanning out slices. Reheat Tangy Sauce; stir in chervil
and butter. Ladle sauce beside chicken.

TIRAMISU

1 10" sponge cake, make your favorite or buy one
3 oz strong black coffee
1 1/2 lb cream cheese, room temperature
1 1/2 cups powdered sugar
3 oz brandy, rum or your favorite liqueur
cocoa powder, unsweetened

Cut the sponge cake crosswise to form 3 layers, about 1"-1-1/2" thick each (or bake a large sponge cake in three layers). Blend the coffee and liqueur together. Sprinkle the bottom portion of the cake with 1/3 of the coffee/liqueur blend, enough to flavor it strongly, but don't saturate the cake so much that it collapses. Mix the cream cheese with the sugar and beat the cheese until the sugar is completely dissolved and the cheese is light and spreadable. Spread the
bottom portion of the cake with 1/3 of the creamy cheese, in a fairly thick layer. Set the next 1/3 of the cake on the bottom portion and repeat the process, repeat same with last 1/3 of cake. Sprinkle the coffee/liqueur blend and spread with the remaining cream cheese. Put the cocoa powder into a flour sifter and coat the top layer of cream cheese completely with cocoa. Refrigerate the cake for at least two hours before cutting and serving. Be sure to keep any leftover cake in refrigerator. 6-8 servings.



TORTELLINI SALAD

1 pound cheese tortellini
1/2 cup cherry tomatoes
1 seedless cucumber, chopped
1 cup mozzarella cheese, cubed
1 avocado, peeled, pitted and cubed
1/4 cup balsamic vinegar
1/4 cup olive oil
1 Tbsp. limejuice
Salt and pepper to taste

Cook tortellini until tender, pour into a colander and run cold water over to chill. Transfer to a serving bowl and add tomatoes, cucumber, cheese, and avocado. Combine vinegar, oil, limejuice and salt and pepper in a salad cruet and shake well. Pour over salad just before serving and toss.

VEGETABLE PIZZA

2 8-oz. cans refrigerated crescent rolls
1 8-oz. package cream cheese, softened
1 package dry ranch salad dressing mix
1 and 1/2 cups finely chopped vegetables (cucumbers, zucchini, broccoli,
cauliflower, green onions, celery)
1/2 cup cherry tomatoes, chopped
2 Tbsp. fresh parsley, chopped
1 cup shredded cheddar cheese

Spread crescent rolls out on a 12 x 15-inch jelly roll pan. Press the dough up along the edges and be careful not to separate dough. Bake at 375 for 15 - 17 minutes or until golden brown. Remove from oven and allow dough to cool. Combine cream cheese and ranch dressing mix and mix well. Spread along cooled dough. Sprinkle with chopped vegetables, tomatoes, parsley and cheese. Chill for 1 hour before cutting into squares and serving.

VEGETABLES BAKED IN PARCHMENT

20 ounces Mixed Vegetables, frozen -- 2-10 oz. pkgs. (Broccoli, asparagus,
green beans, cauliflower, carrots, etc.)
6 tablespoons Butter
6 medium Lemon slices
Salt -- to taste


Defrost vegetables to room temperature. Cut baking parchment into squares
approximately 10 x 10 inches. On each square, place 3 - 4 ounces of vegetables. Top with a tablespoon of melted butter, a sprinkling of salt, and a lemon slice. Bringing the sides of the parchment up, seal the packet as tightly as you can, and tuck ends underneath. Place packets on a baking sheet, and bake in a preheated 400 degree F oven for 25 minutes. Serve by opening packet slightly to allow steam to escape and let the pretty colors of the lemon and vegetables tantalize your guests!

Note: The packets can be made up several hours in advance, and stored in the refrigerator until just before serving time. Then, time the baking to coincide with the rest of your meal. Source: "Best of the Best from Oregon Cookbook" (c) "2002 by Quail Ridge Press, Inc."

WHITE BEAN AND KALE MINESTRONE
Hurray for kale, so rich in minerals and such a toothy green! It adds hefty nourishment to this winter variation of classic Italian minestrone. This is a very colorful, convivial soup, nearly substantial enough to be considered a stew. Served with salad and a loaf of crusty bread, it's a meal in itself.

3/4 cup dried small white beans, picked over and rinsed
3 tablespoons olive oil
1 large onion, coarsely chopped
1 small green bell pepper, seeded and coarsely chopped
2 cloves garlic, minced
3 quarts water
1 large all-purpose potato, peeled and finely diced
1 cup seeded and finely diced winter squash
2 ribs celery, chopped
1 bay leaf
1/2 pound kale
1 cup coarsely chopped canned tomatoes, with their juices
2 tablespoons tomato paste
1 teaspoon dried basil
1/2 teaspoon dried rosemary
1 1/2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper, or to taste
1/2 cup packed fresh parsley leaves, chopped

1. Put the beans in a large saucepan and cover with plenty of water. Bring to a boil, continue boiling for 2 minutes, then remove from the heat. Cover and set aside to soak for 1 hour.

2. Heat the olive oil in a large soup pot over moderate heat. Add the onion and bell pepper and cook, stirring, until the onion is translucent, about 8 minutes. Stir in the garlic, cook 1 minute, then add the water, potato, squash, celery, and bay leaf. Drain the beans and then add them. Bring soup to a boil, then reduce heat to moderately low and cook at a very gentle boil until the beans are tender, about 1 hour.

3. Strip the kale leaves from their stems, ripping the leaves into bite-size pieces; discard the stems. Rinse the leaves by dunking them in a bowl of cool water. Add kale, tomatoes, tomato paste and herbs to the soup. Add salt and pepper. Simmer for 15 minutes, then correct the seasonings. Stir in the parsley just before serving. Makes 6 to 8 servings.

WHOOPIE PIES

Cookies:
2 cups unsifted flour
2/3 cup cocoa
1 tsp baking soda
1/2 cup hot water
2/3 cup milk
1/2 cup hot water
2/3 cup milk
1/2 cup vegetable shortening
1 cup sugar
1 egg

Frosting:
1/4 cup butter, softened
1/2 cup vegetable shortening
1 teaspoon vanilla extract
3 cups powdered sugar
3-4 tbsp milk

Making the Cookies
First, preheat the oven to 350 degrees. In a medium-sized bowl, stir together the flour and the cocoa; set aside. In a small bowl, dissolve the baking soda in the hot water, then add milk, set aside.

In the bowl of an electric mixer, beat the shortening and sugar until fluffy. Add the egg and beat another minute. Mix in half of the dry ingredients, then half of the wet; repeat.

Drop batter by heaping teaspoons, about 2 inches apart, on an ungreased cookie sheet. Bake for 8 minutes. Cool thoroughly.

Making the Filling
In the bowl of an electric mixer, cream butter, shortening, vanilla extract, and powdered sugar, beating until fluffy. Add milk, one tablespoon at a time, until the frosting has a creamy consistency.
Assemble
Using a butter knife, spread the frosting between two cookies. Wrap Whoopie Pies individually or place them in a single layer on a plate. Makes 2 dozen.






















 

 

 

 

 

 

SHALOM FROM SPIKE & JAMIE



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