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

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Recipes from Spike & Jamie

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Contents Disk 377

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).


Yield: 4 Servings

1/2 cups pine nuts
3 oz. arugula -- stemmed and washed
2 oz. Parmigiano-Reggiano cheese
1 tbsp. red wine vinegar
Freshly ground black pepper
2 tbsp. extra virgin olive oil
Sea salt, to taste

Preheat the oven to 350 degrees. Spread the nuts loosely on a baking sheet. Toast until lightly browned, about 10 minutes. Check every few minutes to avoid burning the nuts. Remove from the oven and turn out onto a large plate to cool.

In a large shallow salad bowl, combine the arugula and toasted pine nuts. Using a vegetable peeler, shave the Parmesan cheese into long thick strips directly into the bowl. Season the salad with fine sea salt and toss gently to blend.

Drizzle 1 tablespoon of vinegar over the salad, season with pepper and toss to blend. Add just enough oil to very lightly coat the arugula, and toss to blend.
Serve immediately, arranging on large serving plates.

Yield: 4 Servings

1 lb. asparagus spears
1/4 cup finely chopped almonds
1/2 cup butter
1 tsp. tarragon vinegar

Blanch the asparagus in just enough water to cover for about 3 minutes or until just tender. Drain and set aside. Begin sauce.

In a medium saucepan place the almonds and butter. Sauté until nuts are lightly browned, about 3 minutes, being careful not to burn. Carefully stir in the vinegar.
Pour sauce over asparagus and serve immediately.

Serves 8; recipe can be cut in half

1/3 cup butter
2 cups brown sugar
3/4 ounce dark Rum
1 dash allspice
2 oranges, juiced
3 bananas, sliced

Melt the butter, add the sugar and melt over low heat until the mixture is thick and bubbly. Carefully add the rum and flame.

When the flame dies, add the allspice and orange juice. Blend in the pan until well mixed. The consistency should be syrup like.

Add the bananas and heat for 1 minute. Ladle the sauce onto bowls of a fine French vanilla ice cream.


8 diagonally cut slices French bread -- 1/2 inch thick
2 tablespoons grated Parmesan cheese
3/4 pound beef sirloin or flank steak -- cut into thin strips
1 tablespoon olive or vegetable oil
1 small green bell pepper -- sliced
1 clove garlic -- finely chopped (1 to 2 cloves)
1 (14 1/2 ounce) can diced tomatoes with Italian-style herbs, undrained
1 (8 ounce) can pizza sauce
1 (4 1/2 ounce) jar sliced mushrooms -- drained

Set oven control to broil. Place bread slices on ungreased cookie sheet. Spray bread with cooking spray; sprinkle with cheese. Broil with tops 4 to 6 inches from heat 1 to 2 minutes or until light brown; set aside.

Cut beef into thin strips (beef is easier to cut if partially frozen). Heat oil in 10-inch nonstick skillet over medium-high heat. Cook beef, bell pepper and garlic in oil, stirring occasionally, until beef is brown. Stir in tomatoes, pizza sauce and mushrooms. Cook 2 to 4 minutes or until hot.

Place 2 toasted bread slices on each of 4 serving plates; top with beef mixture. Yield: 4 servings.

NOTES : Lean ground beef could be easily substituted for the beef sirloin strips. Shaved Parmesan cheese scattered over each serving adds a rich, tangy flavor.


4 cups water
1 cup black-eyed peas, rinsed and picked over
1/2 cup olive oil
1 medium onion, chopped
1/2 teaspoon garlic, chopped
2 large tomatoes (1 pound), chopped, peeled and seeded
salt and freshly ground black pepper
2 tablespoon finely chopped parsley

Bring water to boil in large saucepan. Add peas, cook for 30 minutes or until just tender. Drain and rinse with cold water*.

Heat olive oil in cast-iron (preferred) skillet. Add onion and garlic. Cook and stir two minutes. Add tomatoes. Turn heat to medium-low and cook for 30 minutes, stirring occasionally. Stir in peas; season with salt and pepper. Cook ten minutes more. Stir in parsley, serve.

*For a shortcut, you can also use 2 cans black-eyed peas and one can of whole tomatoes. Don't skimp on the cooking time; it really makes the difference.


A whole cooked fish represents togetherness and abundance, and Chinese cooks usually cook their fish with the head and tail attached for added flavor. If this doesn't appeal to you, you may use fish fillets in the following recipe.

Equal parts water and chicken stock
1 large onion, sliced
2 ribs celery with green tops, chopped
1 large carrot, chopped
6 thin slices fresh ginger
1/2 cup (125 ml) Chinese wine or dry sherry
12 whole black peppercorns
1 whole red snapper, about 3 lbs (1.3 Kg)
or 2 lbs (900 g) red snapper fillets

For the dressing:
1/4 cup (60 ml) peanut or vegetable oil
1 cup (250 ml) unsalted cashews
1 Tbsp (15 ml) soy sauce
2 tsp (10 ml) sesame oil
2 scallions (spring onions), green and white parts, thinly sliced

Place enough water and chicken stock to cover the fish in a wok or large skillet - do not add the fish yet. Add the onion, celery, carrot, ginger, wine, and pepper-corns and bring to a boil over high heat. Simmer for 5 minutes and add the fish. Return to the boil, reduce the heat to low, and simmer covered until the fish is done, 8 to 10 minutes.

Carefully remove the fish to a warm platter. Meanwhile, heat the oil in a separate wok or skillet over moderate heat and sauté the cashews until light golden brown. Remove the cashews with a slotted spoon and drain on paper towels, keeping the remaining oil hot. Combine the soy sauce and sesame oil and pour the mixture over the fish. Carefully pour the hot oil over the fish.
Garnish with the cashews and scallions and serve immediately. Serves 4 to 6. Note: The liquid remaining from poaching the fish can be strained and served as a soup if desired.


12 pieces lasagna -- uncooked
Vegetable oil cooking spray
1 pound skinless, boneless chicken breasts -- diced
4 cups low-sodium spaghetti sauce
1 1/2 cups water
2 tablespoons hot sauce (2 to 3 tablespoons)
2 tablespoons vinegar
1 teaspoon garlic salt
1 15-ounce container part-skim Ricotta cheese
1/2 cup egg substitute
3/4 cup crumbled blue cheese

Spray a large skillet with cooking spray; place over medium-high heat until hot. Add chicken; sauté 4 minutes. Drain well. Stir in spaghetti sauce, water, hot sauce, vinegar and garlic salt.

In a small bowl, combine Ricotta cheese and egg substitute. Set aside. Spray a
9 × 13-inch baking pan with cooking spray. Spread 1 cup of the sauce over the bottom of the pan. Arrange 4 pieces of lasagna (3 lengthwise, 1 across) over the sauce. Cover with 1 1/2 cups of the sauce. Spread half the Ricotta mixture on top. Arrange another 4 pieces of lasagna over Ricotta, and top with another 1 1/2 cups of sauce. Spread remaining Ricotta mixture on top. Arrange final 4 pieces of lasagna over Ricotta mixture and cover with remaining sauce.

Preheat oven to 350F. Cover lasagna with foil and bake for 1 hour 10 minutes. Uncover lasagna, sprinkle blue cheese on top and bake an additional 5 minutes uncovered. Cover and let stand 15 minutes before serving. Yield: 10 servings.


2 Tablespoons Yeast
1/4 cup Honey
4 1/2 cups Flour
10 tablespoons Butter or margarine -- melted
1 cup Warm Milk
1/2 cup warm water
1/4 cup honey
1 teaspoon Salt
1 Egg

In large bowl, dissolve yeast into water and honey. Let stand until bubbly
(15 minutes). Stir together 2 cups of flour, honey, salt, yeast mixture, milk, and
6 T. of the butter or margarine. Blend 3 to 5 minutes. Gradually add remaining 2-1/2 cups flour. Cover. Let rise in a warm place until doubled (45 min.). Pour remaining butter or margarine into a 9 x 13 inch baking pan and coat bottom. Drop batter by spoonfuls into pan and turn each one to coat with butter or margarine. Let rise for 30 minutes. Bake at 425 degrees F for 12 - 17 minutes, or until golden brown.


Fresh Tomato Salsa -- see recipe
4 beef rib eye steaks -- cut 3/4 inch thick
2 tablespoons fresh lime juice
6 flour tortillas (6-inch in diameter)
1/4 cup Colby cheese -- shredded
1/4 cup Monterey Jack cheese -- shredded

Prepare Fresh Tomato Salsa. Place beef rib eye steaks in utility dish; sprinkle both sides of steaks with lime juice, rubbing into surface. Cover and refrigerate while preparing coals. Wrap tortillas securely in heavy-duty aluminum foil. Place steaks on grid over medium coals (see notes). Grill steaks 7 to 9 minutes for rare to medium, turning once. Place tortilla packet on outer edge of grid, five minutes before end of cooking time. Heat tortillas 5 minutes, turning once. Top each steak with equal amounts of each cheese 1 minute before end of cooking time. Trim excess fat from steaks; carve steaks into slices. Yield: 6 servings.
Source: "National Cattlemen's Beef Association"

NOTES: To check temperature, cautiously hold hand about 4 inches above
coals. Medium coals will force removal of hand in 4 seconds. Beef rib eye
steaks will yield three 3-ounce cooked, trimmed servings per pound.


2 medium tomatoes -- seeded and coarsely chopped
2 tablespoons green onion -- thinly sliced
1 tablespoon fresh cilantro or parsley -- chopped
1 tablespoon red wine vinegar
1 jalapeño pepper -- seeded and minced
2 small cloves garlic -- crushed
1/4 teaspoon salt
1/4 teaspoon black pepper -- coarsely ground

Combine tomato, green onion, cilantro, wine vinegar, jalapeño pepper, garlic, salt and black pepper; cover and reserve until ready to use. Yield: 8 servings.
Source: "National Cattlemen's Beef Association"

Serves: 16

1 pkg. (.3 oz.) sugar-free cherry gelatin
1 cup boiling water
1 prepared angel food cake (10 inches), cut into 1-inch cubes
1 can (20 oz.) light cherry pie filling
1 carton (8 oz.) frozen nonfat whipped topping, thawed

Dissolve gelatin in water; refrigerate for 15 minutes. Place half of the cake cubes in a 3-qt. trifle or serving bowl; top with half of the gelatin and pie filling. Repeat layers. Top with whipped topping. Refrigerate for at least 1 hour.


4 (4 oz) skinned, boned chicken breast halves
1/2 cup seasoned breadcrumbs
1/4 cup grated Parmesan cheese
1/2 tsp dried Italian seasoning
1/8 tsp black pepper
1/3 cup all-purpose flour
2 large egg whites, lightly beaten
2 tsp olive oil
4 cups hot cooked spaghetti (about 8 oz. uncooked pasta)
3 cups Ultimate Quick and Easy Pasta Sauce
1 cup (4 oz.) shredded part-skim mozzarella cheese
Basil sprigs (optional)

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap;
flatten to 1/4 inch thickness using a meat mallet or rolling pin.

Combine breadcrumbs, Parmesan cheese, Italian seasoning and pepper in a
shallow dish. Dredge 1 chicken breast half in flour. Dip in egg whites; dredge in breadcrumb mixture. Repeat procedure with remaining chicken, flour, egg whites and breadcrumb mixture.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until done.

Place 1 cup spaghetti in each of 4 dishes. Spoon 1/2 cup Ultimate Quick and
Easy Pasta Sauce over each serving. Top each with 1 chicken breast half. Spoon 1/4 cup sauce over each serving. Sprinkle each serving with 1/4 cup
mozzarella cheese.

Preheat broiler. Places dishes on a baking sheet; broil 3 minutes or until cheese melts. Garnish with Basil sprigs if desired. Yield: 4 servings.


2/3 cup shortening
2/3 cup sugar
2 eggs
2 cups all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt

Chocolate-Nut Filling:
1/4 cup sugar
1 tablespoon cornstarch
1/2 cup chocolate syrup
1/4 cup pecans; chopped
Hershey Kisses

Make the Chocolate-Nut Filling first, it needs to cool. Cream shortening and sugar until light and fluffy; add egg, and beat well. Add flour, baking powder, and salt; mix well. Chill dough 2 to 4 hours. Roll out dough to 1/8" thickness on a lightly floured board. Cut half of dough into 36 circles with a 2" cookie cutter. Using a 2" doughnut cutter, cut remaining dough into 36 circles. Place solid circles on lightly greased cookie sheets. In center of each circle, place a teaspoon of Chocolate-Nut Filling; spread almost to the edges. Top with a circle cut with doughnut cutter; seal edges with fork tines. Bake at 350°F for 10 to 12 minutes. When cookies are almost cooled, place a Hershey's Kiss on the top.

For Chocolate-Nut Filling:
Combine the sugar, cornstarch, chocolate syrup, and pecans and cook over low heat until thick and smooth. Cool thoroughly. Yield: about 1 cup.

(I'm Not Martha)
Use this delightful oil in salad dressings, marinades, etc. Makes 1 pint

16 oz extra virgin olive oil
2 lemons, washed thoroughly, zest only
1 lime, washed thoroughly, zest only
1 orange, washed thoroughly, zest only
3-4 sprigs fresh rosemary, rinsed
6-8 peppercorns

Half fill a bottle with the olive oil. Carefully insert the zest into the oil, using a skewer to position if the neck of the bottle is too narrow.

Push the rosemary sprigs into the oil- you may find that they float to the top. Add the peppercorns and then stir the mixture with the skewer. Seal the bottle and refrigerate for at least 5 days before using. Keep refrigerated once opened


4 1/2 dozen littleneck clams, scrubbed
1/4 cup salt
2 cups water plus more for soaking clams
2 slices bacon, diced
1 cup diced onions
1 cup diced celery
1/3 cup diced carrots
2 medium potatoes, peeled and diced
1 bay leaf
1 sprig fresh thyme
1 1/2 cups heavy cream
1/2 cup whole-kernel corn

Soak clams in salt and enough cold water to cover in a large bowl, 30 minutes. Drain and rinse; discard water. In a large stockpot cook clams in 2 cups of water over high heat until shells open, 15 minutes. When cool, remove clams from shells and coarsely chop. (Discard any unopened clams.) Line a strainer with cheesecloth and strain broth into a large bowl. Set aside.

Riinse out stockpot. Cook bacon over medium


6 cups (1.5 L) fish or chicken stock
4 eggs, lightly beaten
2 Tbsp (30 ml) cornstarch (cornflour) mixed with
4 Tbsp (60 ml) cold water
12 oz (375 g) fresh, canned, or frozen crab meat
Salt and freshly ground pepper to taste
2 scallions (spring onions), green and white parts,
very thinly sliced

Bring the stock to a boil over moderate heat and dribble the beaten eggs in slowly while stirring the stock gently. Boil for 2 minutes and stir in the cornstarch mixture. Boil gently, stirring constantly, until the soup is clear and slightly thickened. Stir in the crab meat and boil until heated through. Taste and adjust the seasoning if necessary with salt and pepper. Sprinkle with sliced scallions and serve immediately. Serves 4 to 6.

Makes 4 Servings

2 tsp. olive oil
1 white onion, chopped
1 head cauliflower, broken in florets
3 cups low-sodium fat free chicken broth
3/4 cup evaporated skimmed milk
1/4 tsp. freshly grated nutmeg
1/8 tsp. ground white pepper
Salt to taste
6 chervil or flat-leaf parsley sprigs

Preheat a large nonstick saucepan to Dutch oven over medium high heat. Pour in the olive oil and swirl to coat. Sauté the onions, stirring constantly, until tender
and translucent, about five minutes. Add the cauliflower and cook, stirring, until
heated through, about five minutes. Add the broth; bring to a boil. Reduce the
heat to medium-low and simmer, covered, until the vegetable can be easily mashed, about ten minutes. Transfer to a blender or food processor and puree.
Pour the puree back into the saucepan. Over low heat, stir in the evaporated
milk, nutmeg, pepper and salt; heat to serving temperature, about one minute.
Serve garnished with a chervil or parsley sprig.


4 medium white potatoes
1 (2.75oz) pkg no-fat country gravy mix
4 cups skim milk, divided
1/2 cup chopped onion
8 oz. Shredded light cheddar cheese
Toppings: nonfat sour cream, cooked and crumbled turkey bacon
Chopped chives, chopped green onions

Bake potatoes; cool and cut into 1-inch cubes (peel or not, as desired); set aside. Whisk together gravy mix and 1/2 cup skim milk until smooth. Set gravy mixture aside. Sauté onion in a 3 1/2 quart saucepan coated with cooking spray, until onion is tender. Add the remaining 3 1/2 cups milk, and cook until thoroughly heated. Whisk in gravy mixture, whisking until smooth. Cook, whisking constantly, until mixture begins to bubble. Stir in cheese, and cook over low heat until melted. Stir in potato cubes. Cook over low heat 3 to 5 minutes. Serve with desired toppings. Yield: 5 cups.


1/2 cup MIRACLE WHIP Salad Dressing
1 lb. boneless skinless chicken breasts, cubed
1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained
1/2 lb. (8 oz.) VELVEETA Cheese Spread (or regular cheddar cheese), cut up
6 large potatoes, baked, split

Heat salad dressing in large skillet. Add chicken; cook about 8 minutes or until cooked through. STIR in broccoli; cook until tender. Add cheese; stir until thoroughly melted. Spoon over potatoes. Makes 6 servings.


8 oz. fettuccine, uncooked
3 cups of cut-up assorted fresh vegetables (carrots, broccoli, cauliflower, green
beans, etc.)
2 tablespoons olive oil
1/2 lb. chicken breast, remove skin and bones, cut into strips
1 cup milk
4 oz. (1/2 of 8 oz. pkg.) cream cheese, cubed
1 cup shredded Parmesan Cheese
1 clove garlic minced

Prepare pasta as directed on package, adding vegetables during last 4 minutes; drain. Heat oil in skillet on medium heat. Add chicken; cook and stir 8 minutes or until cooked through. Remove chicken; set aside. Heat milk, cream cheese and 3/4 cup of Parmesan cheese in skillet on low heat, stirring constantly until mixture is smooth. Add garlic and Toss with chicken and vegetables. Sprinkle with remaining 1/4 of parmesan cheese. Serve immediately.


1 cup boiling water
1 package (4 ounces) sugar-free strawberry Jell-o
1/2 cup cold water
1 pint (2 cups) strawberries
1 container (8 ounces) frozen fat-free whipped topping, thawed
1 round (10 inch diameter) angel food cake
Additional berries, if desired

Pour boiling water over gelatin in large bowl; stir until gelatin is dissolved. Stir in cold water. Refrigerate about 1 hour or until thickened but not set. Fold 1 pint of strawberries and half of the whipped topping into the gelatin mixture. Refrigerate 15 minutes or until thickened but not set. Split cake horizontally to make 3 layers. Fill layers with gelatin mixture. Spoon or pipe remaining whipped topping onto top of cake. Garnish with extra berries. Cover and refrigerate until serving. Makes 12 servings.


4 (1 1/2 oz) slices French Bread
4 tsp honey mustard
6 oz reduced fat deli ham - thin slices
4 (1 oz) slices reduced fat Swiss Cheese
1/2 CUP fat free milk
3 large egg whites
Cooking Spray

Cut a slit in each bread slice to form a pocket and spread 1 tsp of mustard in
each. Divide ham and cheese evenly and stuff into pockets. Whisk egg whites and milk together; dip sandwiches and coat.

Heat skillet coated with cooking spray over med high heat and cook 3 minutes
on each side until golden.

If you are making four - you can keep the already cooked sandwiches warm
in a 200 degree oven.


4 peeled bananas
Lemon juice
Salt and pepper -- to taste
Cake flour
1 beaten egg
Bread crumbs
Parsley -- for decoration

Sprinkle both sides of the bananas with lemon juice, salt, and pepper. Roll
completely in flour, egg and crumbs. Put in fridge for an hour. Fry in hot
oil until golden brown. Drain on brown paper. Decorate with parsley and
serve immediately. Yield: 4 servings.

Asparagus spears, like high-zinc oysters, have centuries-long associations with love, so they make a perfect accompaniment to the Valentine dinner. This piquant recipe makes full, delicious use of asparagus, as well as several other ingredients that are traditional sensual, romantic foods.

1 pound fresh asparagus spears
2 tablespoons olive oil
1 large garlic clove, finely chopped
2 tablespoons grated fresh ginger
2 tablespoons tamari or shoyu (good-quality soy sauce)
toasted almonds (optional)

1. Wash and prepare asparagus by snapping off the ends (if you're using very young, tender asparagus, you can omit this step).

2. Heat olive oil in skillet over medium high heat and saute garlic for 1 to 2 minutes. Add asparagus and cook, stirring often, until asparagus is crisp-tender. Remove asparagus to serving plate.

3. Add grated ginger and tamari to pan, stirring well, until heated through. Pour this sauce over asparagus, sprinkle with toasted almonds if you like, and serve.
Serves 4.

There is something undeniably sensuous and appealing about figs, and it's good to know that they are also rich in iron and calcium. Here they are paired with vanilla, a traditional ingredient of romantic deserts, and flavorful sherry to make a rich, creamy finale to the Valentine dinner.

1/2 pound dried figs
2 cups cream sherry (or more as needed)
1 whole vanilla bean, split lengthwise

1. Place figs and split vanilla bean in a saucepan and cover with sherry.

2. Bring to a boil and reduce to a slow simmer. Simmer figs 30 to 40 minutes, adding extra sherry if the figs absorb all of the liquid, until soft and tender to the touch.

3. Serve hot or cold, alone or over vanilla frozen yogurt or ice cream.


9 oz Cream of coconut
8 oz Crushed pineapple; undrained
1/4 cup Light rum
1/4 cup Milk
1 tbsp. Powdered sugar
Ice cubes
1/2 fresh pineapple

Combine all ingredients, except ice cubes, in container of electric blender; process until smooth.

Gradually add enough ice to make mixture measure 4 to 5 cups in blender.

Process until mixture is smooth and thickened.

Trim Pineapple outer surface and cut into 4 long spears. Place one in each drink.


2 - 3 oz. packages tapioca pudding
2 cups orange juice
3/4 cup pineapple juice
1 can chunk pineapple, with juice
1 cup seedless or seeded tangerine sections
1 cup seedless green grapes
2 cups sliced bananas
3/4 cup whipped topping

Cook tapioca pudding then mix with orange and pineapple juice. Let it cool. Add remaining ingredients and refrigerate for several hours. This dessert is light and tasty.


Citrusy zip, nutty crunch, and a hint of sweetness - this recipe has it all. The warm Middle Eastern appeal of cinnamon and dates makes this salad a great way to liven things up at the table, and it has lots of vitamin C and calcium, too.

For a taste of the exotic:

2 tablespoons lemon juice
3 tablespoons orange juice concentrate
2 tablespoons olive oil
1/2 teaspoon cinnamon
Pinch of salt
1 large heart of romaine lettuce (mostly the white part), shredded
3 navel oranges, sectioned, sections cut in half
1 1/2 cups chopped dates
1/2 cup toasted almond slivers, as garnish

1. Mix the lemon juice, orange juice concentrate, olive oil, cinnamon, and salt to make a dressing.

2. In a large bowl, combine the lettuce and fruits and toss with the dressing.

3. Garnish with toasted almonds. Serves 4 to 6.


1 pound bag of frozen green peas
1/2 onion chopped fine
2 ribs of celery
1 cup of cheese diced in 1/4 inch cubes
2 tablespoons Zesty Italian dressing
1/2 cup Mayonnaise
salt and pepper to taste

Cook peas in boiling water for about 3 minutes. Cut up celery, onions, and cheese. Drain peas and put everything in a bowl and mix well. Put in refrigerator
until time to serve.


1 tablespoon oil
1 cup of chopped red onion
2 teaspoons curry powder
1/2 teaspoon salt
1 red bell pepper, diced
1 small jalapeno chili, minced
1 (8 ounce) can crushed pineapple, packed in its own juice
1/4 cup orange juice
1/4 cup apple cider vinegar
1/4 cup brown sugar
Pinch cayenne (optional)
1 pound ham steak (see note)
1 tablespoon country Dijon mustard
4 rings canned pineapple

Preheat the broiler and coat the broiler pan with cooking spray. Heat the oil in a skillet set over medium high. Add the onion, curry powder, salt, red bell pepper and jalapeno and cook, stirring, 3 minutes, or until vegetables are softened. Add the pineapple, orange juice, vinegar and sugar and bring to a boil. Reduce the heat and let the mixture simmer, stirring occasionally, for 6 to 8 minutes, or until it has reduced and thickened. Add the cayenne, if desired.

Spread the ham steak with the mustard and place the pineapple rings on top. Broil the ham steak for 8 minutes, or until lightly browned. Cut the ham into 4 equal pieces, each topped with a pineapple ring. Serve the ham with the chutney. Makes 4 servings. Serve with white rice, and diced green bell peppers and scallions, with a spoonful of the chutney on top.

Swanson (r)

2 lb. beef for stew, cut into 1" cubes
2 tbsp. all-purpose flour
2 tbsp. olive oil
3 cups thickly sliced fresh mushrooms
3 cloves garlic, minced
1/2 tsp. dried marjoram leaves (crushed) OR 1 1/2 tsp. chopped fresh marjoram
1/2 tsp. dried thyme leaves (crushed) OR 1 1/2 tsp. chopped fresh thyme
1/2 tsp. dried rosemary (crushed) OR 1 1/2 tsp. chopped rosemary
1 bay leaf
1 can (14 oz.) Swanson (r) Beef Broth OR Lower Sodium Beef Broth
3 cups fresh OR frozen baby carrots
12 whole baby red-skinned potatoes with a strip of peel removed in center

SEASON beef with pepper and coat with flour. Heat oil in saucepot. Add beef and cook until browned, stirring often. Add mushrooms, garlic, herbs and bay leaf and cook until mushrooms are tender and liquid evaporates. Add broth.

HEAT to a boil. Cover and cook over low heat 45 min.

ADD carrots and potatoes. Heat to a boil. Cover and cook over low heat 30 min. or until done. Remove bay leaf. Serves 6.


Vichyssoise with chives, roast lamb with rosemary, peppermint ice cream--herbs are a kitchen necessity, and lift the appeal of everything from soup to dessert. When fresh herbs are plentiful, during warmer months, they add a punch of flavor and aroma to dishes. However, many robust herbs retain much of their potency when dried. Bay, marjoram, mint, oregano, rosemary, sage and thyme are still very aromatic in their dried state.

For easy seasoning of dishes year 'round, combine herbs to make custom blends. Crush all herbs before blending. Place measured amount of crushed herbs in a small jar, tighten lid and shake to blend. Store herb blends away from heat and light.

- Country Stew Herb Blend: 1 tablespoon each dried marjoram, thyme and rosemary. Use in beef or veal stew.

- Herbs de Provence: 2 tablespoons each dried thyme, rosemary and savory, 4 tablespoons each basil and tarragon. Use to season vegetable soup or roast chicken.

- Italian Seasoning: 2 tablespoons each oregano, marjoram, thyme and basil, 1 tablespoon each rosemary and sage. Use to season pork roast, tomato-based pasta sauce and tomato soup.

- Fine Herbs: 3 tablespoons parsley, 2 tablespoons chives and 1 tablespoon each tarragon and chervil. This blend of delicate herbs is especially good in a soufflé or omelet, a cheesy pasta dish, or to season fish.

- Mediterranean Blend: 2 tablespoons tarragon, 1 tablespoon dill weed, 1 tablespoon ground fennel seed and 1 teaspoon garlic powder. Use this to season chicken, fish and seafood; stir into butter and spread on French bread before toasting, and use in salad dressing or dips.


4 Chicken Breast halves without skin - boneless
1/2 cup Bread Crumbs -- fine
1/4 cup Parmesan Cheese -- grated
1 teaspoon Salt
1 teaspoon Thyme -- dried
1 teaspoon Basil -- dried
1/2 cup Margarine -- melted

Preheat oven to 400 degrees F.

Cut each half breast into 1 1/2 inch cubes. Combine bread crumbs, cheese, salt, spices in a large zip baggie, seal and shake to mix. Dip the chicken cubes into the melted butter, then toss into the bag to coat with crumbs. Arrange the cubes in a single layer on a baking sheet. Bake for 8-10 min.

To freeze: Place cooked, cooled chicken nuggets on baking trays and freeze for 30 minutes. Store them in labeled zip baggies in your freezer for up to 6 months. When ready to eat, remove from freezer and place on baking sheet. Bake at 400 for 20-25 minutes, turning once during cooking.


1 cup all-purpose flour
3/4 cup granulated sugar
2 tablespoons cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla
1 cup chopped nuts, if desired
1 cup packed brown sugar
1/4 cup cocoa
1 3/4 cups hottest tap water
Ice cream

Heat oven to 350F. Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in ungreased baking pan, 9 × 9 × 2 inches. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread in pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water over batter.

Bake 40 minutes. Let stand 15 minutes; spoon into dessert dishes or cut into squares and invert on dessert plates. Top with ice cream and spoon sauce over each serving. Yield: 8 servings.

Hot Fudge-Butterscotch Pudding Cake: Substitute 1 package (6 ounces)
butterscotch chips for the nuts. Decrease brown sugar to 1/2 cup and the
1/4 cup cocoa to 2 tablespoons.


2 Cups yellow cornmeal
1 tsp. salt, to taste
1 Cup boiling water
Oil (for frying)
1/4 Cup butter (at room temperature)

Combine cornmeal and salt in a large mixing bowl. Stir in hot water. Dough
should be moist enough to hold a shape. Allow dough to cool enough to shape
with your hands. Spoon 1 heaping tablespoon of dough into the palm of one
hand. Using both hands, shape the dough into a 1/2-inch thick oval and place
on wax paper. Heat 1/2 inch oil in a skillet over medium-high heat. Slide
cornbread patties into hot oil and cook until golden and crisp, 3 to 5 minutes. Turn and cook until golden, about 3 minutes longer. Drain on paper towels. Keep warm. Brush with soft butter, if desired. Makes 2 dozen.


One whole chicken, cut into 20 pieces, bone in. (Use boneless if you prefer)
One onion, thinly sliced
Garlic, 4 - 5 cloves, thinly sliced
Ginger, 1 x 2 piece, julienned
Tomatoes, 3, chopped roughly (use canned, diced if you prefer)
Serrano or Jalapeno peppers, 2-3, sliced into pieces
Salt 1 teaspoon
Cayenne Pepper, 1 teaspoon
Turmeric, 1 teaspoon
Cilantro, 2 tablespoons, washed and finely chopped
Oil 2 tablespoons

Heat oil on a medium high heat. Add onions and brown lightly. Add chicken, cook until ALMOST all the water evaporates (some would still be left). Add
Turmeric, Garlic and Ginger. Cook, stirring, until ALL the water evaporates.
Add tomatoes, salt, cayenne. Put on the lowest heat your stove will allow, cover and cook until chicken is tender. (About 25 minutes or so). Add the sliced peppers and cilantro, cover again and cook for another 5 minutes. Serve with warmed Naan or pita bread.


8 baking potatoes
15 ounces pinto beans, canned -- drained
8 ounces low salt tomato sauce
1 tablespoon taco seasoning mix
1 cup sliced zucchini
1 cup carrot -- coarsely chopped
1 cup whole kernel corn, frozen
1 cup shredded mozzarella cheese
1 cup low-fat cottage cheese
1/4 cup sliced green onions
2 tablespoons minced fresh cilantro

Scrub potatoes; prick each several times with a fork. Bake at 400 degrees F. for 45 minutes or until done. Let cool slightly. Combine pinto beans, tomato sauce, and taco seasoning mix in a medium saucepan. Bring mixture to a boil; cover, reduce heat, and simmer 15 minutes. Set aside and keep warm. Arrange zucchini, carrot, and corn in a vegetable steamer over boiling water. Cover and steam 4 minutes or until crisp-tender. Set aside; keep warm. Cut a lengthwise slit in top of each potato. Press ends of each potato toward center, pushing pulp up. Sprinkle 2 tablespoons shredded mozzarella cheese over each potato. Top potatoes evenly with bean mixture and steamed vegetables. Combine cottage cheese and green onions; spoon evenly over potatoes. Sprinkle evenly with cilantro. Yield: 8 servings.


1 cup packed brown sugar
1/2 cup reduced-fat peanut butter
2 Tbsp butter, softened
1/2 tsp vanilla extract
2 egg whites
1 1/2 cups self-rising flour
Cooking spray
1 7-ounce jar marshmallow crème
1/4 cup chopped roasted peanuts
2/3 cup semi-sweet chocolate chips

Preheat oven to 350 degrees.
Combine first 5 ingredients in a bowl and beat with mixer on medium speed until combined. Spoon flour into dry measuring cups, level with a knife and stir into mixture. Press mixture into a 9x13 pan coated with cooking spray.

Spread marshmallow crème over dough and sprinkle with peanuts and chocolate
chips. Bake at 350 degrees for 20-22 minutes or until lightly browned.
Cool completely. Makes 28 bars


1/2 cup Olive Oil
1/8 cup Tequila -- good quality
1/4 cup Lime Juice
1 tablespoon Worcestershire Sauce
1 clove Garlic -- minced
1/2 teaspoon Black Pepper -- freshly ground
6 medium Sirloin Steaks, trimmed

Combine marinade ingredients in a medium sized bowl. Place steaks into a
large zip baggie and pour marinade into baggie with meat. Seal, mark and freeze.

When you are ready to cook your steaks, thaw them overnight in your
refrigerator. Remove steaks from marinade and cook as desired.

Grill on a barbecue or broiling in an oven, and throw away marinade. Do NOT save or reuse marinade. Not ever. Copyright: "(c)2001, Kaylin White/Real Food for Real People"


4 skinned and boned chicken breast halves
1/2 tsp salt
1/2 tsp pepper
1 Tbsp. butter or margarine
1 medium onion, sliced
2 garlic cloves, pressed
1 medium zucchini, chopped
10 ounces couscous
1/2 c. raisins (optional)
1 Tbsp chopped fresh or 1 tsp. dried basil
1/2 tsp ground saffron

Cut chicken into bite-size pieces; sprinkle with salt and pepper. Melt butter in a large nonstick skillet over medium heat; add onion and garlic, and sauté until tender. Add chicken, and cook, stirring often, 8 minutes or until done. Add zucchini, and sauté 3 minutes or until tender. Remove from heat. Prepare couscous according to package directions, stir in raisins, if desired. Cover and remove from heat. Let stand 5 minutes or until liquid is absorbed. Stir in basil and saffron. Let stand 5 minutes. Stir mixture into chicken in skillet. Cook over medium-high heat 2 minutes or until thoroughly heated. Serve immediately.
Yield 4 servings


3-4 lb. lean stew meat, cubed
1 can (1 lb.) diced carrots
1 can (1 lb.) small onions
1 can (1 lb.) whole tomatoes
1 can (1 lb.) tiny peas
1 can (1 lb.) small green beans (not French cut)
1/2 can beef consommé (soup)
1 can (1 lb.) potatoes (optional)
4 Tbsp. tapioca
1 Tbsp. brown sugar
1/2 cup prepared bread crumbs
1 bay leaf
1/2 cup white wine
1 1/2 tsp. salt
pepper to taste
1/2 cup dried onion flakes (optional)

Drain all vegetables except tomatoes. Put everything in a very large pot, cover and bake 250° for 6-7 hours. DON'T OPEN THE COVER! (serves 6-10)

Lidia's Italian Kitchen

One 35-ounce can Italian plum tomatoes with their liquid
1 pound penne
1/4 cup extra-virgin olive oil
10 cloves garlic, peeled
Crushed hot red pepper
1/4 cup vodka
1/2 cup heavy cream
2 tablespoons unsalted butter or olive oil for finishing the sauce (optional)
2 to 3 tablespoons chopped fresh Italian parsley
3/4 cup freshly grated Parmigiano-Reggiano, plus more for passing

Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.

Pour the tomatoes and their liquid into the work bowl of a food processor. Using quick on/off pulses, process the tomatoes just until they are finely chopped. (Longer processing will aerate the tomatoes, turning them pink.)

Stir the penne into the boiling water. Bring the water back to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done,
8 to 10 minutes.

Meanwhile, heat the olive oil in a large skillet over medium heat. Whack the garlic cloves with the side of a knife and add them to the hot oil. Cook, shaking the skillet, until the garlic is lightly browned, about 3 minutes. Lower the work bowl with the tomatoes close to the skillet and carefully - they will splatter - slide the
tomatoes into the pan. Bring to a boil, season lightly with salt and generously with crushed red pepper, and boil 2 minutes. Pour in the vodka, lower the heat so the sauce is at a lively simmer, and simmer until the pasta is ready.

Just before the pasta is done, fish the garlic cloves out of the sauce and pour in the cream. Add the 2 tablespoons butter or oil, if using, and swirl the skillet to incorporate into the sauce. If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet. If not, drain the pasta, return it to the pot, and pour in the sauce. Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce. Check the seasoning, adding salt and red pepper if necessary. Sprinkle the parsley over the pasta and boil until the sauce is reduced enough to cling to the pasta.

Remove the pot from the heat, sprinkle 3/4 cup of the cheese over the pasta, and toss to mix. Serve immediately, passing additional cheese if you like.
Often, restaurant chefs finish this dish by swirling butter into the sauce at the end. You can do the same, or use olive oil to finish the sauce. Makes 6


1 cup pinto bean with juice (may be canned)
1 cup chopped pecans
3 cups sugar
2 sticks melted margarine
1 can Angel Flake coconut
4 eggs
1 tablespoon vanilla

Mash or blend beans and eggs; beat until well blended. Stir in sugar, margarine and vanilla.; blend well. Stir in nuts and coconut. Pour into 3 unbaked pie shells. Bake 45 minutes 325-350 F. until done. Pie freezes well.


4 cups all-purpose flour
1 tsp. salt
2 Tbsp. baking powder
1 cup butter, cut into pieces
1 cup cooked, mashed potato
1 cup buttermilk
1 Tbsp. sugar

Combine flour, salt and baking powder. Add butter and mix until crumbly. Add remaining ingredients and mix well. Place dough on a floured surface and roll out to 1/2 inch thick. Cut rolls with round cookie cutter and place on a greased cookie sheet. Bake at 400 degrees for about 15 minutes or until lightly browned. These go great with any main course.


7 to 7 1/2 cups of cubed peeled potatoes
4 cups chicken broth
1 cup water (may or may not need this)
2 cups chopped onion
1/2 cup chopped celery
1/2 cup thinly sliced carrots
1/4 cup butter or margarine
2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons dried dill weed
1 can (12 oz) evaporated milk

In a large crock-pot, combine first ten ingredients. Cover and cook on high for
7 hours or until the vegetables are tender. Add milk. Stir to blend and heat. Use a hand mixer to blend some of the "chunks" to thicken soup. Fix to preference: to thicken further use potato flakes & to thin soup, add regular milk.


1 quart grape juice
1 1/2 quarts pineapple juice
1/2 to 3/4 cups lemon juice
3/4 cup sugar
enough water to make 1 gallon.

Refrigerate until cold. Pour into punch bowl and add 1 quart of ginger ale and ice. (See below) Float thinly sliced bananas on top if desired.

Note: Part of the mixed juices may be frozen in ice cube trays and used instead of ice. This will keep from diluting the punch. 1 gallon will make about 25 5 oz. servings. Double recipe for 50 servings. You also may add a little more ginger ale to make it go a little further if you see that you may need just a little more.


So simple and easy but oh so delicious only 10 minutes for preparation

1 purchased pound cake
1 pint raspberries
2 tablespoons sugar
1/2 teaspoon fresh lemon juice
1/2 cup chilled whipping cream

Slice pound cake into 4 (1-inch) slices. With a medium-sized heart-shaped cookie cutter, cut out hearts from each slice of pound cake. Set aside. In a medium bowl combine 1/2 the raspberries and the sugar. Crush berries with a fork. Add remaining raspberries to the bowl. Add the lemon juice and mix well. Whip chilled cream until the soft peak stage. Using 2 dessert plates, place 1 heart on each plate. Pour 3/4 of the raspberry mixture over each cake. Cover cakes with another pound cake heart. Top with whipped cream and remaining raspberry mixture. Yield: 2 servings

(Big Bay Lighthouse, Big Bay, MI) Yield: 12 pancakes

2 eggs
1/4 cup oil
1/4 cup sugar
2 cups buttermilk
3/4 cup white flour
3/4 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon salt
3 tablespoons wheat germ
1/2 pint raspberries (thawed and drained if frozen)

In a medium bowl mix together eggs, oil, buttermilk and sugar. In a separate bowl, sift together flours, wheat germ, baking powder and salt. Stir dry ingredients into
milk and egg mixture. Fold in raspberries. Spoon 1/4 cup batter onto hot griddle and cook until top bubbles and edges are dry. Turn and cook on other side until golden brown. Serve warm with berry butter.

Berry Butter.
Combine in food processor 1 sick of butter (at room temperature), 1/2 cup berries. Whip until creamy, then beat in 1/4 cup powdered sugar. Refrigerate for 4 hours or over night. This is a great summer breakfast. You can also add blueberries and diced strawberries to the batter for a very berry treat


2 Tbsp. olive oil
1 large onion, chopped
3 cloves garlic, minced
3 cups eggplant, chopped
3 cups zucchini, chopped
3 tomatoes, chopped
1/2 cup parsley, chopped
1 cup water
Salt and pepper
1 pound penne pasta
1 cup Parmesan cheese, grated

Heat olive oil in large pot. Cook onion and garlic in olive oil until tender. Add eggplant and simmer for 10 minutes. Add zucchini, tomatoes, parsley and about 1 cup of water.

Add salt and pepper to taste. Simmer on low/medium heat for about 30 minutes until vegetables are tender, stirring frequently. You may need to add just a little more water as the dish cooks down. Meanwhile cook pasta according to package directions until just al dente. Drain pasta and spoon into bowls. Spoon ratatouille over pasta and sprinkle on cheese.


3 cups sliced rhubarb, fresh or frozen
2 large onions, diced
2 cups lightly packed brown sugar
1/2 cup cider vinegar
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon cayenne

Into a large heave saucepan, measure all the ingredients. Bring to a boil, stirring frequently. reduce heat and boil gently for 1 hour, until mixture is the consistency of marmalade. Store in refrigerator 1 month or in a freezer for up to 1 year.

1 Serving

2 tbsp. (1/4 stick) butter
1/4 cup minced shallots
1/2 tbsp. minced garlic
1/2 cup dry white wine
2 tbsp. Dijon mustard
1 cup whipping cream
2/3 cup canned beef broth
2 10-ounce top sirloin steaks (1-inch; thick), well trimmed
1 tbsp. cracked black peppercorns
1 tbsp. cracked white peppercorns
1 tbsp. olive oil
1/4 cup minced fresh parsley

Melt the butter in heavy saucepan over medium heat. Add shallots and garlic; sauté until shallots are translucent, about 3 minutes. Add wine. Increase the heat to high and boil until the liquid is reduced by about half, about 4 minutes.

Whisk in mustard, then cream and broth. Boil until reduced to 1 1/4 cups, about 5 minutes. Coat both sides of each steak with all peppercorns. Season steaks with salt. Heat olive oil in heavy large skillet over medium-high heat.

Add steaks to skillet; cook to desired doneness, about 3-1/2 minutes per side for rare. Transfer to platter. Add sauce mixture to skillet; bring to boil, scraping up any browned bits.

Boil until reduced to 1 cup, about 1 minute. Stir in parsley. Season sauce with salt and pepper. Spoon over steaks. Serves 4.

Yield: 4 Servings

1/2 lb. lemon-pepper pasta, cooked
6 cloves garlic, sliced
4 tbsp. unsalted butter
1 tbsp. sesame oil
1 lb. sea scallops, halved
1/2 cup dry white wine
1 tbsp. lemon juice
1 whole pear, cored & sliced
1/4 cup heavy cream
4 sprigs lemon verbena
2 tbsp. fresh ginger juice
1 pepper, to individual taste
1 lemon wedges
1 lemon verbena sprigs

Sauté garlic in butter and sesame oil over medium heat until it just starts to become translucent, about 2 minutes.

Add scallop slices and sauté, stirring or shaking pan frequently until scallops become white and opaque - about 2-3 minutes. Remove scallops and set aside.

Cook fettuccine about 2 minutes.

Meanwhile, using the same pan as for scallops, turn heat to high and add wine and lemon juice.

Cook until liquid reduces by about half.

Stir in pear, cream, lemon verbena and ginger juice. Cook briefly to thicken sauce slightly and blend flavors.

Stir in scallops and heat through. Remove lemon verbena and adjust seasonings.

Pour sauce over fettuccine and toss gently, coating pasta evenly and keeping scallops and pears on top. Serve hot.

NOTES : Ginger root can be juiced with a garlic press after being grated. A piece 1" X 2" yields approximately 1 tablespoon.


1 cup All-purpose flour
2 tsp Salt
1 tsp Pepper
1/2 cup Cracker crumbs
1 tsp Paprika
1/2 tsp Basil or Oregano, crushed
1/2 tsp Powdered Thyme
1/2 tsp Garlic powder

This mixture is sufficient to coat six pounds of chicken. In a large jar, shake together the flour, salt, pepper, crumbs, paprika, basil, thyme and garlic powder until evenly mixed. Place mixture in a plastic bag. If using only 3 pounds of chicken, place half of the mixture in a tightly sealed jar and reserved for later use. Moisten the chicken pieces with milk or water. Place chicken pieces, one at a time, in the bag and shake until evenly coated. Bake coated chicken pieces in a greased shallow pan at 350 degrees F for 45 - 60 minutes.


8 short ribs, about 3 pounds
1/2 cup soy sauce
1/2 cup water
1/4 cup sugar or honey
3 star anise
6 scallions, trimmed
1 3-inch piece cinnamon
5 nickel-size slices of ginger
1 teaspoon Sichuan peppercorns
Cooked white rice for serving
Chopped scallions or fresh cilantro leaves for garnish.

1. Combine all ingredients, except salt, rice and garnish, in slow cooker. Cover and cook until meat is very tender and falling from bone, 5 hours or more on high, 7 hours or more on low. Taste and add salt if necessary.

2. If you like, remove meat, strain liquid and refrigerate meat and liquid separately; skim fat from liquid, and reheat with meat. Serve hot over white
rice garnished with scallions or cilantro.
Yield: 4 servings. Copyright 2003 The New York Times Company


8 short ribs, about 3 pounds
1/2 cup soy sauce
1/2 cup water
1/4 cup sugar or honey
3 star anise
6 scallions, trimmed
1 3-inch piece cinnamon
5 nickel-size slices of ginger
1 teaspoon Sichuan peppercorns
Cooked white rice for serving
Chopped scallions or fresh cilantro leaves for garnish.

1. Combine all ingredients, except salt, rice and garnish, in slow cooker. Cover and cook until meat is very tender and falling from bone, 5 hours or more on high, 7 hours or more on low. Taste and add salt if necessary.

2. If you like, remove meat, strain liquid and refrigerate meat and liquid separately; skim fat from liquid, and reheat with meat. Serve hot over white
rice garnished with scallions or cilantro.
Yield: 4 servings. Copyright 2003 The New York Times Company


1 cup chopped green pepper
3/4 cup chopped onion
1 teaspoon vegetable oil
2 cups peeled diced tomatoes
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/4 teaspoon red pepper
1/8 teaspoon pepper
2 1/2 cups uncooked, cleaned small fresh shrimp ***
1 cup chopped, cooked chicken

1. Sauté green pepper and onion in oil .in a large skillet until vegetables are tender.

2. Stir in tomatoes, salt, garlic powder, chili powder, red pepper, and pepper. Bring to a boil. Reduce heat, and simmer, uncovered, 20 to 30 minutes or until mixture thickens.

3. Stir in shrimp and chicken (mixture will thin when shrimp is added). Return to a boil; reduce heat, and cook 1 to 2 minutes or until shrimp turn pink. Serves 6

Note: Shrimp and Chicken Creole may be served over hot cooked rice.

*** Spike has read recently that farmed shrimp is safer than wild, due to mercury in wild (caught) seafood.

Swanson (r)

2 cans (14 oz. each) Swanson(R) Seasoned
Chicken Broth with Italian Herbs
3 cups uncooked corkscrew pasta

HEAT broth in saucepan to a boil. Stir in pasta.

SIMMER gently over medium heat 10 min. or until done. Serves about 6.


1/2 pound small white beans, like pea or navy
4 cloves garlic, peeled and crushed, plus 1 tablespoon minced garlic
1 medium-large onion, chopped
2 carrots, peeled and cut into chunks
2 cups cored and chopped tomatoes, with their juice (canned are fine)
3 or 4 sprigs fresh thyme or 1/2 teaspoon dried thyme
2 bay leaves
1/4 pound slab bacon or salt pork, in 1 piece
4 sweet Italian sausages, about 3/8 pound
1 pound boneless pork shoulder
2 duck legs
Chicken, beef or vegetable stock, or water, or a mixture, as needed
Salt and freshly ground black pepper to taste
1 cup plain bread crumbs, optional
Chopped fresh parsley for garnish.

1. Combine beans, crushed garlic, onion, carrots, tomatoes, thyme, bay leaves and meats in a slow cooker, and turn heat to high. (If you like, brown sausage and duck legs in a skillet before adding.) Add stock or water to cover by 2 inches. Cover and cook until beans and meats are tender, 5 hours on high heat, 7 hours or more on low.

2. When done, add salt and pepper to taste, along with minced garlic. If you
like, remove cassoulet from slow cooker, and place in a deep casserole;
cover with bread crumbs and roast at 400 degrees until bread crumbs brown,
about 15 minutes. Garnish and serve. Yield: At least 4 servings. Copyright 2003 The New York Times Company

According to Chinese tradition, noodles should be served unbroken during the New Year's celebration because they represent long life.

1 lb (450 g) Chinese wheat noodles (dahn min or mi) or spaghetti, cooked
according to package directions
2 Tbsp (30 ml) peanut oil
2 Tbsp (30 ml) sesame oil
Finely sliced scallions (spring onions), green and white parts

Spread the cooked and drained noodles on a large baking sheet and allow them to dry at room temperature for 30 to 60 minutes. Heat the oils in a large non-stick skillet over high heat until the oils are very hot. Add a handful of noodles and fry until golden brown on the bottom. Turn the noodles and brown on the other side. Repeat with remaining noodles, adding more oil if necessary and making sure it is very hot before adding more noodles. Garnish with sliced scallions. Serves 4 to 6.


1 can fruit juice concentrate (white grape and raspberry work well!)
Club soda or seltzer water
Fruit slices or sherbet (or both)

Mix fruit juice, substituting club soda or seltzer water for regular water.
Garnish with slices of fruit or scoops of sherbet.

Makes 8 servings

1 1/3 cups long grain rice
2 2/3 cups fat- free chicken broth
1 (14 1/2 oz.) can Mexican style stewed tomatoes with juice
3/4 cup reduced- fat sour cream
1 cup shredded reduced- fat cheddar cheese (4 oz.)
3 tablespoons chopped pickled jalapeno peppers
2 tablespoons chopped fresh cilantro for garnish

Heat oven to 375 degrees. Cook rice, using the broth as liquid, according to
rice package directions. Meanwhile, coat an 8x12 inch baking dish with
cooking spray. In a small bowl, combine tomatoes with sour cream. Layer half
the cooked rice, half the tomato sour cream mixture and half the cheese.
Repeat layers. Bake 30 to 35 minutes or until cheese is lightly browned and
casserole is bubbly. Garnish with cilantro and peppers.


4 cups Red Cabbage -- shredded
1 medium Tart Apple -- chopped
4 tablespoons Butter -- melted
1 tablespoon Brown Sugar -- heaping
1 cup Onion -- minced
6 tablespoons Red Wine Vinegar
1 cup Chicken Broth -- or Beef Broth, or Water
1 teaspoon Salt
1/2 cup Currant Jelly -- Red Currant

Wash, dry and shred cabbage. Chop apple. Melt butter in a large frying pan and stir in brown sugar. Add apple and onions, cover and cook over low heat for 4 - 5 minutes or until wilted. Stir in cabbage and vinegar, cover, and braise for 10 minutes.

Pour in broth or water and salt; cook, covered, over low heat for 2 hours (or bake in a preheated 300 degree F oven for 2 1/2 hours). Stir in jelly before serving. Depending on the freshness of the cabbage, cooking time can be reduced. Start checking texture after 1 hour of cooking. Makes 6 cups. "Best of the Best from Oregon Cookbook, Copyright: (c) 2002 by Quail Ridge Press, Inc."

Makes: 4 Servings

Oriental-flavored vegetable cooking spray
1 pound round steak, fat trimmed, cut into strips
8 green onions and tops, sliced
8 ounces broccoli florets
8 ounces carrots, thinly sliced
1/3 to 2/3 cup Thai peanut sauce
1/2 cup reduced-sodium, fat-free beef broth
2 teaspoons cornstarch
1 package (6.4 oz) Thai coconut ginger rice, cooked, warm
1/4 cup finely chopped Cilantro
1/4 cup dry roasted peanuts, optional

Spray large skillet with cooking spray; heat over medium heat until hot. Sauté beef until browned, about 5 minutes; remove from skillet. Add onions, broccoli, and carrots and sauté until crisp-tender, 4 to 5 minutes. Stir in peanut sauce; stir in combined broth and cornstarch; heat to boiling. Boil until thickened, about 1 minute; stir in beef. Serve mixture over rice; sprinkle with cilantro and peanuts.

This easy to make sauce is so tasty and versatile. You can substitute crushed or whole tomatoes for the diced. Crushed will give you a smooth, thick sauce; whole adds a nice chunkiness. Serve this sauce with your favorite pasta.

1 tsp olive oil
1 cup chopped onion
4 garlic cloves, minced
1/2 cup dry red wine or 2 Tbsp balsamic vinegar
1 Tbsp sugar
1 Tbsp chopped fresh or 2 tsp dried basil
2 Tbsp tomato paste
1/2 tsp dried Italian seasoning
1/4 tsp black pepper
2 (14.5 oz) cans diced tomatoes, undrained
2 Tbsp chopped fresh parsley

Heat oil in a saucepan or large skillet over medium-high heat. Add onion and
garlic; sauté 5 minutes. Stir in wine and next 6 ingredients (wine through tomatoes), and bring to a boil. Reduce heat to medium, and cook, uncovered,
about 15 minutes. Stir in parsley. Yield: 3 cups


1 cup plain yogurt
1 clove garlic, minced
1/2 cup mayonnaise
1 cup sharp cheddar cheese, granted
1/4 cup Parmesan cheese, grated.

Combine all ingredients and chill for about two hours before serving. Serve with variety of fresh veggies such as broccoli florets, baby asparagus, celery and carrot sticks, cucumber slices and any other of your favorite veggies. This dip is quick and easy and very tasty. Get creative with your veggies and offer a wide selection of choices.








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