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

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Recipes from Spike & Jamie

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Contents Disk 378

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).



ARTICHOKE SOUP
AUNT BABES COOKIE BARS
AVOCADO AND CAVIAR PIE
BAKED MACARONI AND CHEESE
BAKED PEACHES WITH CREME ANGLAISE
BANANA CHOCOLATE BREAD PUDDING
BEEF ENCHILADAS
BEEF TENDERLOINS WITH CHERRY PORT
BLACK BEAN CHILI
BOILED RED SNAPPER WITH FRIED CASHEW
BREAKFAST POCKETS
BROCCOLI STUFFING CASSEROLE
CAJUN RED BEAN AND RICE
CAVIAR AND STEAK TARTAR WITH VODKA
CHICKEN AND HERBS
CHICKEN ENCHILADAS
CHICKEN THERMIDOR
CHOCOLATE ANGEL FOOD CAKE
CHOCOLATE CREPES WITH FRESH STRAWBER
CHOCOLATE FONDUE
CHOCOLATE RASPBERRY MINI NAPOLEONS
CHOCOLATE TRUFFLE CAKE
CLASSIC OYSTER STEW
COOKERY TIPS 2 10 03
COOKING WITH FORTIFIED WINES
CREAM CHEESE CHICKEN
CREAMY FROZEN APRICOT BARS
DEEP FRIED DATE FILLED WON TONS
ELEPHANT STEW
FETTUCCINE WITH CAVIAR SAUCE
FISH FILLETS WITH BUTTER SAUCE
FRIED RICE
GINGER NOODLES WITH SESAME EGG STRI
GRAND MARNIER STRAWBERRIES
GRILLED RIB EYE STEAKS AND POTATOES
HOT ORANGE PUDDING
ITALIAN SALAD DRESSING
LEMON MERINGUE CAKE WITH STRAWBERRI
MEATBALL MINESTRONE
MICHAEL JORDANS GINGER
MIXED WILD MUSHROOM
NIGERIAN STEW
OYSTER INFORMATION and RECIPE
OYSTERS WITH CAVIAR
REFRIGERATOR BRAN MUFFINS
SAVORY STEAK DINNER FOR TWO
SHEPHERDS PIE
SOFT FRIED NOODLES
SPANISH RICE
SPICED GREEN BEANS
SPICY GREEN BEANS
SWEET HONEY BUTTERS
SWISS STEAK
SWORDFISH WITH MINT CUCUMBER SAUCE
SZECHUAN STYLE GREEN BEANS
TEXAS SHEET CAKE
VANILLA AND CHOCOLATE CAPPUCCINO CRE
WHITE CHOCOLATE MOUSSE WITH SWEDISH
WHITE CHOCOLATE POTS DE CRÈME
WILD RICE AND CHICKEN SALAD

ARTICHOKE SOUP

3 pounds baby artichokes
Juice of 1 lemon
2 tablespoons olive oil
1 small yellow onion, minced
2 tablespoons fresh chopped parsley
1 garlic clove, minced
2 medium potatoes, peeled and diced
6 cups chicken broth
Salt

Clean artichokes (see note) and cut into thin wedges. Place cleaned artichokes in a bowl of cold water with the lemon juice until ready to use.

Heat oil in a medium soup pot over medium heat. Add onion and cook, stirring, until it begins to color, 4 to 5 minutes. Add the parsley and garlic, stir a few times. Drain artichokes and add to the pot. Add potatoes and broth, mix well. Season with salt and bring to a boil.

Reduce heat to low and simmer, uncovered, 45 minutes to 1 hour. Taste, adjust seasoning, and serve hot.

*To clean artichokes: remove green leaves by snapping them off at the base. Stop when the leaves closer to the base are pale yellow and the tip of the artichokes are green.

Slice off the green top. Cut the stems off at the base and with a small knife, trim off remaining green part of the base.

*You can prepare this several hours or a few days ahead. Cover and refrigerate. Reheat the soup gently just before serving.

AUNT BABES COOKIE BARS

3 cups Bisquick
4 eggs
2 cups brown sugar, packed
2 or more cups of Goodies (in any combination...chocolate or butterscotch chips,
shredded coconut, raisins, dates, peanut butter, Cheerios, Rice Krispies,
chopped nuts, coarsely chopped AOL diskettes...well ok, maybe not
those...)

Heat oven to 350 degrees. Beat eggs, add sugar & beat well. Add Bisquick
and Goodies of your choice. Spread on 12x16" cookie sheet and bake about 7 minutes.

SHAKE pan hard to 'collapse' the dough, continue baking for a total of 20
minutes, shaking hard every 3 or 4 minutes. This shaking drops the dough,
making the bars moist and chewy.

Cut into bars & cool. Store at room temperature in tightly covered cookie cans or jars. Even better after standing a few days, if you can hide 'em long enough.

AVOCADO AND CAVIAR PIE
Makes one 7-inch pie

1 package unflavored gelatin
1/4 cup cold water

Egg Layer:
4 hard cooked eggs, chopped
1/2 cup homemade mayonnaise (see Basics)
1/4 cup chopped parsley
1 large green onion, chopped
pinch of salt
dash of hot pepper sauce
pinch of white pepper

Avocado Layer:
1 medium (9 oz) avocado/diced
1 medium (9 oz) avocado/pureed
1 large shallot, chopped
2 tablespoons fresh lemon juice
2 tablespoons homemade mayonnaise
1/2 teaspoons salt
dash of hot pepper sauce
freshly ground black pepper

Sour Cream & Onion Layer:
1 cup sour cream
1/4 cup chopped onion

4 ounces black, red or golden caviar (I don¹t think I¹d use Beluga for this, but almost anything else goes. Actually, I prefer salmon roe for its unctuousness.)

Fresh lemon juice
one thin slice lemon

Pam a 7-inch spring-form pan.

Soften gelatin in cold water in measuring cup. Liquefy gelatin by setting cup in pan of hot water or in microwave for about 20 seconds on low.

Egg layer: Combine all ingredients with 1 TABLESPOONS of gelatin. Taste and adjust seasoning. Neatly spread egg mixture into prepared pan. Smooth top.

Avocado layer: Combine all ingredients with 1 TABLESPOONS gelatin.
Spread evenly over the egg layer.

Sour cream layer: Mix with rest of gelatin. Spread over the avocado layer. Cover pan tightly with plastic wrap and refrigerate overnight.

Just before serving, place caviar in fine sieve and rinse gently under cold water. Sprinkle with lemon juice. Drain.

Spread evenly over sour cream. Garnish with a thin slice of lemon.

BAKED MACARONI AND CHEESE

1 can ( regular size)) Cheddar Cheese Soup
1/2 soup can milk
1/8 tsp. pepper
2 cups hot cooked corkscrew OR medium shell pasta
1 tbsp. dry bread crumbs
2 tsp. butter OR margarine, melted

MIX soup, milk, pepper and pasta in 1-qt. casserole.

MIX bread crumbs with butter and sprinkle over pasta mixture.
BAKE at 400°F. for 20 min. or until hot. Serves 4.

BAKED PEACHES WITH CREME ANGLAISE

Peaches:
2 tablespoons sliced almonds
1 tablespoon sugar
1 tablespoon melted butter
1 tablespoon Grand Marnier, brandy or cognac
2 large, ripe peaches, washed, halved, pits removed

Creme Anglaise:
2 egg yolks
1/4 cup sugar
3/4 cup milk, heated just short of boiling
2 tablespoons Grand Marnier, Brandy or Cognac

Preheat oven to 400F. Toast the almonds until lightly golden. Chop almonds into fine pieces and transfer to a small bowl.

Stir in sugar, melted butter and 1 tablespoon Grand Marnier.

Place peach halves in a small buttered baking dish and fill each cavity with the almond mixture.

Bake 15 to 20 minutes, or until peaches can be pierced easily with a thin knife. Set aside to cool.

Creme Anglaise: Combine egg yolks with sugar in a small saucepan. Beat with a wire whisk until the mixture turns pale yellow and thick, 2 to 3 minutes.

Drizzle hot milk into the egg yolks a bit at a time; mix with a wooden spoon to combine. (Do not beat milk with a wire whisk or the mixture will become foamy.)

Place the saucepan over low heat and cook, stirring constantly with a wooden spoon, until cream coats the back of the spoon, 5 to 6 minutes. (Do not let cream get to a fast simmer, or you will cook the eggs.)

Transfer to a bowl and stir in Grand Marnier. Cool to room temperature.

Just before serving, spoon Creme Anglaise into two serving dishes and swirl lightly to coat the bottom of the dish completely.

Place the peaches on top of the sauce and serve.

Can be prepared several hours ahead, completing the peaches and Creme Anglaise, but not combining them in the dishes. Refrigerate when cooled.

BANANA CHOCOLATE BREAD PUDDING
WITH MINT CRÈME ANGLAISE

4 tablespoons (1/2 stick) unsalted butter, melted (1/4 cup)
4 large eggs, lightly beaten
1 cup light brown sugar
3 cups heavy cream
1 cup milk
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
2 ripe bananas, mashed
1/2 cup pecan pieces
6 cups day-old bread cubes (1/2-inch)
6 ounces bittersweet chocolate chopped
2 1/2 cups Mint Crème Anglaise
1 cup heavy cream, whipped with 1/2 teaspoon
vanilla and 2 teaspoons granulated sugar
Confectioners' sugar

Preheat the oven to 350ºF. Brush a baking dish (about 10 x 14 inches) with 2 tablespoons of the butter.

In a large bowl whisk together the eggs, brown sugar, cream, and milk. Add the vanilla, cinnamon, bananas, pecans, bread, and chocolate and stir to blend thoroughly.

Stir in the remaining 2 tablespoons butter into the pudding mixture and pour into the baking dish. Bake until firm, for about 1 hour. Remove from the oven and allow the pudding to cool on a rack until just warm before cutting into squares.

To serve, spread about 2 tablespoons of the Mint Crème Anglaise on each plate and top with a square of the pudding. Add a dollop of whipped cream, and dust with confectioners' sugar. Yield: 15 servings

BEEF ENCHILADAS

1/2 Medium Onion
1 Lb. Ground Beef
2-10oz cans Enchilada Sauce
6 oz Shredded Cheese
Flour Tortillas (or white corn tortillas)

Brown meat and onion; drain. Add 1 can Enchilada Sauce. Fill each tortilla with mixture and roll. Place in dish and top with shredded cheese. our remaining can of Enchilada Sauce on top, and bake @ 375 for 25-30 minutes.

BEEF TENDERLOINS WITH CHERRY PORT SAUCE
& GORGONZOLA

4 beef tenderloin steaks, 1" thick (about 1 1/2 lb.)
1 tsp. pepper
1 tbsp. chopped fresh thyme OR 1 tsp. dried thyme leaves, crushed
1 medium onion, cut into half slices
1 cup Swanson (r) Beef Broth
3/4 cup tawny port wine OR semi-sweet dessert wine
1/2 cup dried cherries OR cranberries
1 tbsp. butter OR margarine
1/4 cup crumbled Gorgonzola OR blue cheese

SEASON steaks with pepper and thyme.

SPRAY nonstick skillet with vegetable cooking spray. Heat 1 min. Add steaks and onion. Cook steaks until desired doneness***, turning once. Remove steaks and onions and keep warm.

ADD broth, wine and cherries. Cook over medium heat 10 min. OR until sauce is reduced to about 1 1/2 cups. Stir in butter. SERVE steaks with sauce. Sprinkle with cheese. Serves 4. ***Cook about 10 min. for rare.

BLACK BEAN CHILI

1 large onion -- chopped (1 cup)
2 cups water
2 cups apple juice
1 tablespoon chopped fresh oregano leaves
OR
1 teaspoon dried oregano leaves
2 tablespoons tomato paste
1 teaspoon ground cumin
1/8 teaspoon ground red pepper (cayenne)
2 (4-ounce) cans chopped mild green chilies -- drained
3 (15-ounce) cans black beans -- rinsed and drained
1 medium red bell pepper -- chopped (1 cup)
3 tablespoons chopped fresh cilantro
1 cup shredded reduced-fat Cheddar cheese (4 ounces)
1 cup plain fat-free yogurt

Heat onion, water, apple juice, oregano, tomato paste, cumin, red pepper
and chilies to boiling in Dutch oven; reduce heat to low. Cover and simmer
30 minutes.

Stir in beans, bell pepper and cilantro. Cover and simmer about 15 minutes
or until beans are hot. Serve with cheese and yogurt. Yield: 6 servings.

BOILED RED SNAPPER WITH FRIED CASHEWS

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.

BREAKFAST POCKETS

2 packages Active Dry Yeast -- (1 1/2 Tbs.)
1/2 cup Warm Water -- 110-115 degrees
3/4 cup Evaporated Milk -- warm 110-115 degrees
1/2 cup Vegetable Oil
1/4 cup Sugar
1 large Egg
1 teaspoon Salt
3 1/2 cups Flour
FILLING
1 pound Sausage -- or bacon
1/2 cup Onion -- chopped
2 1/2 cups Hash Browns, frozen -- shredded, thawed
1/2 cup Mushroom pieces -- drained
7 large Eggs -- lightly beaten
3 tablespoons Milk, skim
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/2 teaspoon Garlic Salt
1 pinch Cayenne Pepper
3 cups Cheddar Cheese -- shredded

In a mixing bowl, dissolve yeast in water. Add evaporated milk, oil, sugar, egg, salt and 2 cups flour, then beat until smooth. Add enough flour to make a soft dough (do not knead) Cover and let rise 1 hour. Meanwhile, in a skillet, cook the sausage and onion over medium heat until sausage is no longer pink. Add mushrooms to mixture, then drain any excess moisture/grease from mixture. Add the hash browns, eggs, milk and seasonings. Cook and stir until the eggs are completely set. Sprinkle with cheese and keep warm. Punch dough down, then divide into 16 pieces. On a floured surface, roll each piece into a 6 or 7-inch circle. Top each with about 1/3 cup filling, then fold dough over filling and pinch the edges to seal. Place on ungreased baking sheets. Bake at 350 degrees F for 15-20 minutes or until golden brown.

To freeze: Place cooled, baked pockets onto a baking sheet and freeze for about one hour, or until hard. Transfer to labeled zip baggies, and freeze for 3 - 6 months. To re-heat, thaw in refrigerator overnight, and bake at 350 degrees F for 5 - 10 minutes or until warmed through, OR place individual pockets, wrapped in paper towels in the microwave, and cook on high heat for 2 - 3 minutes or until warmed through.

Note: Any good 2 pound bread recipe made for a bread maker could be used to
substitute in this recipe if you prefer to make your dough in this manner. You can
also use frozen bread dough with good results.

BROCCOLI STUFFING CASSEROLE

1 (16-oz.) package frozen broccoli spears* (or chopped broccoli)
1 cup mayonnaise
1 1/2 to 2 cups grated medium cheddar cheese
1 can cream of mushroom soup
2 eggs
1 1/2 cups corn bread stuffing mix
1 stick margarine
Additional stuffing mix for topping

COOK broccoli; drain, then chop and set aside.

SPRAY casserole dish with cooking spray.

MIX next 5 ingredients well and then mix in broccoli. Put into 9x13-inch baking dish. Cover top of casserole with additional corn bread stuffing mix. Melt margarine and pour over top (or spread soft margarine over top).

BAKE at 350 degrees F. for 35 to 40 minutes.

CAJUN RED BEAN AND RICE

1 pound red beans
3 cups chopped onions
1 bunch green onions -- chopped
2 cloves fresh garlic -- pressed
1 can tomato sauce
3 dashes Tabasco sauce
1/4 teaspoon oregano
1/2 pound sliced -- diced bacon
1 green pepper -- diced
2 quarts water
1 cup fresh parsley -- chopped
1 tablespoon salt
1 teaspoon red pepper
1/4 teaspoon dried leaf thyme
Polish sausage (Kielbasa) -- sliced
Rice -- cooked

Cook beans and bacon in salted water slowly for 45 minutes. Add vegetables, tomato sauce and seasonings. Cook slowly another hour stirring occasionally. Add sausage for extra body and cook 45 minutes more. Cook, but do not necessarily refrigerate. Reheat and bring to a boil, then lower heat and simmer gently 30 to 45 minutes. Serve over boiled rice.

CAVIAR AND STEAK TARTAR WITH VODKA

1-1/2 tbsp. fresh horseradish, minced
3 tbsp. fresh squeezed lemon juice
1 tsp. sea salt
1 tsp. fresh cracked black pepper
1 tbsp. Dijon style mustard
1/4 cup fine vodka
1/4 extra virgin Olive Oil
1 pound fresh beef tenderloin, coarse ground or minced
2 tbsp. fresh parsley minced
1 scallion, minced
1 tbsp. capers, minced
1 egg yolk, whipped
2 tbsp. black caviar

Soak the horseradish in lemon juice for 5 minutes.

Add salt, pepper, Dijon, and vodka. Whisk in the oil and add the tenderloin to the bowl. Knead the meat with your clean hands until fully incorporated.

Add the parsley, scallion and capers. Mix and test the seasonings. Add the egg yolk and mix into the meat.

Mound four portions of the Tartar on four chilled plates and top each with a large tsp. of caviar and serve at once.

CHICKEN AND HERBS
(crock-pot)

2 bone-in chicken breasts
1/8 cup oil
1/8 cup red wine vinegar
1/2 tsp. sugar
1/2 tsp. dried crushed oregano, or 1 tsp. fresh
1/2 crushed garlic clove
1-tsp. fresh thyme, or 1/2 tsp. dried, crushed
Salt and Pepper to taste

Combine ingredients and pour on top of chicken breasts, which have been placed in crock-pot. Cook on low for 4-5 hours.

CHICKEN ENCHILADAS

1 Whole Chicken or 4 Breasts cooked and diced
1 Pkg Corn or Flour Tortillas
1/2 to 1 Stick of Butter
1 Onion Chopped
1 Can Green Chilies
1 Can Cream of Chicken Soup
1 Can Evaporated Milk
1 Cup Grated Cheese

Melt butter; add onion and green chilies, cook until tender. Mix soup and milk; add to mixture. Line dish with tortillas (whole or torn in pieces); follow with a layer of chicken. Pour 1/2 of mixture over the chicken. Repeat process ending with soup mixture. Top with cheese, and bake @ 375 for 25-30 minutes

CHICKEN THERMIDOR

1 1/2 cups sliced mushrooms -- (4 ounces)
2 large shallots -- finely chopped (1/4 cup)
OR
1 small onion -- finely chopped (1/4 cup)
2 tablespoons all-purpose flour
1 teaspoon chicken bouillon granules
1 1/4 cups fat-free half-and-half
OR
1 1/4 cups refrigerated fat-free nondairy creamer
1 1/2 cups cut-up cooked chicken or turkey
2 tablespoons dry white wine
OR
2 tablespoons chicken broth
1/2 teaspoon dried tarragon leaves
4 slices white bread -- toasted and cut into fourths
OR
4 slices whole wheat bread -- toasted and cut into fourths
OR
2 English muffins -- split, toasted and cut into fourths
Grated Parmesan cheese -- if desired

Spray 2-quart saucepan with cooking spray; heat over medium heat. Cook mush-
rooms and shallots in saucepan about 5 minutes, stirring frequently, until mush-rooms are tender. Stir in flour and bouillon granules. Cook over medium heat, stirring constantly, until mixture is bubbly; remove from heat.

Gradually stir in half-and-half. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken, wine and tarragon; reduce heat to low. Cook about 5 minutes, stirring occasionally, until heated through. Spoon over toast. Sprinkle with cheese. Yield: 4 servings.

CHOCOLATE ANGEL FOOD CAKE
Here is a variation on the light-as-a-feather angel food cake. It derives a slight
Mexican accent with the addition of cinnamon, but you can leave it out if you prefer a more classic interpretation. Serves 8 to 12

3/4 cup (180 ml) sifted cake flour (sift before measuring)
1/4 cup (60 ml) cocoa
1/4 cup (60 ml) plus 1 cup (250 ml) sugar, sifted
1 tsp (5 ml) cinnamon (optional)
1 1/4 cup (310 ml) egg whites (about 10)
1 tsp (5 ml) cream of tartar (tartaric acid)
1 tsp (5 ml) vanilla extract

Combine the sifted flour, cocoa, 1/4 cup (60 ml) sugar, and optional cinnamon and sift 5 times. Beat the egg whites until foamy and add the cream of tartar. Continue beating until stiff but not dry, adding the remaining sugar 1 tablespoon (15 ml) at a time. Add the vanilla. Sift a small amount of the flour mixture over the egg mixture and fold gently. Repeat until all the flour mixture is incorporated. Spoon the batter into an ungreased 9-inch (23 cm) tube pan and bake in a
preheated 350F (180C) oven for 45 minutes. Remove the cake and cool it upside down, resting the tube of the pan on the neck of a bottle if the tube is not tall enough to keep the surface of the cake off the counter top. Let the cake hang and cool for at least 90 minutes. Remove the cake from the pan before storing. Serve with whipped cream, ice cream, and/or chocolate sauce if desired.

CHOCOLATE CREPES WITH FRESH STRAWBERRIES

For the crepes:
1 1/2 cups flour
1/2 cup cocoa powder
6 tablespoons confectioners' sugar
Pinch salt
2 tablespoons vegetable oil
2 cups milk
2 large eggs
1/2 teaspoon pure vanilla extract
Vegetable oil, as needed for cooking
16 (6-inch) squares parchment or waxed paper

For the filling:
1 pound cream cheese, at room temperature
1/2 cup sour cream
1/2 cup confectioners' sugar
1/2 cup pureed fresh strawberries
1 teaspoon pure vanilla extract

For the sauce:
1/2 stick butter
1 1/2 cups sugar
1 pound fresh strawberries, washed, stemmed and quartered
1/4 cup strawberry liqueur
1 cup chocolate sauce, store bought or home made

For the crepes:
Combine the flour, cocoa powder, sugar and salt in a large mixing bowl. In a medium size mixing bowl, combine the butter, milk, eggs and vanilla and whisk until blended. Add the liquid mixture a little at a time to the dry mixture, whisking to dissolve any lumps. Whisk until smooth. Refrigerate for 1 hour.

Lightly brush a 6-inch skillet with vegetable oil and heat over medium heat. When the pan is hot, remove from the heat and pour in 1/4 cup of the batter. Swirl the pan around to spread the batter evenly over the bottom. Return the pan to the heat and cook until lightly golden, 30 to 40 seconds. Turn the crepe over and cook the second side for about 15 seconds. Remove from the pan. Repeat the process until all of the batter is used, stacking the crepes between the squares of parchment or waxed paper to prevent them from sticking together. Set the crepes aside.

For the filling:
In the bowl of an electric mixer fitted with a paddle, beat the cream cheese until smooth. Add the sour cream, sugar, strawberries and vanilla. Beat until smooth, scraping down the sides of the bowl as needed. Put 3 tablespoons of the filling in
the center of the lower third of each crepe. Fold the bottom of the crepe over the filling and roll up gently but firmly. Place the filled crepes on a large platter or baking sheet, cover lightly and refrigerate for 1 hour. In a large sauté pan, over
medium-high heat, melt the butter. Add the sugar and cook, stirring, for 2 minutes. Add the strawberries and continue to cook for 1 minute. Add the liqueur and simmer for 2 minutes. Add the chocolate sauce and continue to cook for 1 minute. Add 8 of the filled crepes to the pan and cook for 1 minute, basting with the sauce. Remove the crepes from the pan, set aside and keep warm. Add the remaining crepes and cook for 1 minute, basting with the sauce.

To serve, crisscross 2 crepes on each dessert plate and drizzle with the sauce.
Yield: 8 servings

CHOCOLATE FONDUE
Unlike its cheesy namesake, chocolate fondue is not a traditional Swiss dish, and I have seen more than one traveler met with a blank stare when trying to order it in restaurants in Switzerland. The only similarity to cheese fondue is that the chocolate is served warm in a fondue pot or chafing dish, and pieces of food are speared with long forks and dipped into the warm mixture.

12 oz (335 g) milk chocolate or semisweet chocolate pieces
3/4 cup (180 ml) half-and-half or mixture of heavy cream and milk
2 Tbs (30 ml) Cointreau, Grand Marnier, or brandy (optional)
Assorted fruits cut into bite-size pieces, such as apples, pears, peaches, straw-
berries, pineapple chunks, and bananas. Consider also using maraschino
cherries, seedless grapes, tangerine or Mandarin orange segments,
marshmallows, and pieces of angel food or pound cake.

Combine the chocolate and half-and-half in a heavy pot and melt over low heat, stirring constantly until the mixture is smooth. Remove from the heat and stir in the optional liqueur. Serve warm in a fondue pot or chafing dish with an assortment of fruits and cakes. Serves 6 to 8.

CHOCOLATE RASPBERRY MINI NAPOLEONS
Pepperidge Farm(R)

1/2 pkg. Pepperidge Farm(R) Frozen Puff Pastry Sheets (1 sheet)
4 squares (1 oz. each) semi-sweet chocolate
2 tbsp. milk
1 pkg. (3 oz.) cream cheese, softened
1/4 cup confectioners' sugar
1 cup heavy cream, whipped
1/3 cup seedless raspberry jam

THAW pastry sheet at room temperature 30 min. Preheat oven to 400 degrees F.
UNFOLD pastry on lightly floured surface. Cut into 3 strips along fold marks. Cut each strip into 6 rectangles. Place 2" apart on baking sheet.
BAKE 15 min. or until golden. Remove from baking sheet and cool on wire rack.

PLACE chocolate and milk in large microwave-safe bowl. Microwave on HIGH for 1 1/2 min. or until chocolate is softened, stirring after 1 min. Stir until smooth. Cool to room temperature.

BEAT cream cheese and confectioners' sugar in bowl until smooth, using electric mixer at low speed. Beat into chocolate mixture. Fold in whipped cream until well blended.

SPLIT pastries into 2 layers. Spread bottom halves with jam and then chocolate mixture. Top with top halves. Refrigerate 30 min.

SPRINKLE with additional confectioners' sugar. Serve with raspberry sauce if desired. Makes 18 Napoleons.

For raspberry sauce, mix 1 bag (12 oz.) frozen raspberries and 3 tbsp. sugar until berries are defrosted. Serve with Napoleons.

CHOCOLATE TRUFFLE CAKE
Serves 4

4 ounces small pieces milk chocolate
4 ounces butter
2 each eggs
1/4 cup sugar
2 teaspoons flour

Melt the chocolate and the butter together in the microwave, stirring in short intervals. Blend the eggs and sugar together thoroughly and add the flour.
Pour into 4 oz. molds that have been sprayed with Pam and dusted with flour.
Bake for 10-15 minutes in an oven that has been preheated to 450 degrees.
Cool slightly and decant to paper to cool. The center will be soft and very moist! Best eaten warm.
NOTE: I've made these ahead of time and slowly reheated them in a microwave. You can serve these with a chilled raspberry sauce and fresh raspberries.

CLASSIC OYSTER STEW

1/4 stick unsalted butter
2 cups shucked oysters
1 cups heavy cream
1/2 cups half & half
1/2 cup milk
1/2 tsp. paprika
sea salt & black pepper, to taste
1/48 cup chopped parsley

Mix together cream, half & half, milk & strained oyster juice in saucepan. Heat thoroughly and add paprika.

In large skillet, melt butter. When bubbly, add oysters. Heat a few minutes. Add oysters to cream broth. Simmer. Do not let boil. Season with salt & pepper to taste. Serve hot with fresh parsley.

COOKERY TIPS 2 10 03
Browning Onions Easily:-

If you are browning onions in a skillet and it seems to be taking forever, sprinkle a dash, (1/4 teaspoon) of sugar over the onions, which will speed up the browning process

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Unclog your shakers:-
If your salt or pepper shakers keep clogging up, add a few grains of uncooked rice to them. The rice will absorb the moisture that causes the salt and pepper to clump. Dried peas will work just the same. If you have shakers that aren't see-through, having the peas or rice in the shakers will alert you when it's getting near the time to refill. They will start to rattle......

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Alternative to alcohol
Alcohol is an optional ingredient in many recipes and gives a distinctive flavour. But, if you prefer, you can substitute stock in most savoury dishes and fruit juice in most sweet recipes.
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Avocado touch test
To test whether an avocado is ripe, flick off the small stalk at the end. If it comes off easily, the fruit is ripe. Alternatively, cradle the avocado in the palm of your hand and apply gentle pressure to the stem end. if the avocado yields to slight pressure, it is ripe and ready to eat.
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Baked cheesecake
Baked cheesecakes shrink and crack when overcooked. At the end of cooking the cheesecake will probably be soft in the centre but will firm after cooling. When the baking time is completed, turn oven off, leave the door ajar and allow the cheesecake to cool in the oven.
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Better dressing
A salad dressing made in a blender or food processor will not separate as quickly as one which is simply shaken in a glass jar.
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Browning meat
When browning cubes of meat (or mince) for a casserole, sear meat in a hot pan in small quantities, stirring, over high heat until well browned all over. This will give the dish a rich colour and flavour.
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Capsicum skins
To peel grilled or roasted capsicums, cover them with a damp tea towel. They will cool quickly and the skins will come off easily.
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Cheap piping bag
A small, strong plastic bag (like a "clip lock") makes an excellent piping bag and is especially useful for drizzling chocolate. Fill the bag with slightly cooled melted chocolate, twist top tightly then cut a tiny hole in one corner. Discard the bag when you have finished.
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Cheese-freeze
Parmesan cheese can be stored in an airtight container in the freezer. It never freezes solid, so it can be grated as soon as you take it from the freezer.
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Citrus peel
Use a zester to make citrus shreds. They are great for decorating cakes and desserts, especially when simmered beforehand in a sugar syrup.
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Cooking greens
Leafy greens, such as spinach and silverbeet, don't need to be cooked in water. Wash leaves, shake off excess water and cook in a covered pan or in a microwave oven until just wilted.
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Cook's clean-up
After removing a floury mix from a bowl (especially scone dough), soak bowl immediately in cold water. Warm or hot water makes it even more. "Dry-clean" your hands by rubbing a small amount of flour over your fingers and palms.
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Crisp or puffy pastry
For crisp pastry, place a cold filling, such as cooked sliced apples, into a cold pastry case. An exception would be a puff pastry topping on a meat pie - place the pastry over a hot filling to maximise "puff".
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Crunchy pork crackling
To make crunchy pork crackling, cook the rind separately from the meat. Cut the rind from the meat with a small, sharp knife and place it in a shallow baking dish; brush rind with one tablespoon of vegetable oil and rub with one tablespoon of coarse cooking salt. Bake, uncovered, in a very hot oven for about 40 minutes or until rind browns and crackles. Drain on absorbent paper.
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Decorative chocolate curls
Run a vegetable peeler along the edge of a block of chocolate to create quick decorative curls for desserts and cakes.
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Deveining prawns
The quickest and neatest way to devein an uncooked prawn is to insert a fine skewer just behind the head, using it to carefully draw out the vein in one piece.
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Easy shaved parmesan
To make parmesan flakes for pasta and salads, use a vegetable peeler to slice thin shavings off a block of cheese
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Good as new honey
Pure honey easily crystallises or candies. To reliquefy honey, stand the jar, uncovered, in hot water, stirring occasionally until smooth. Or place the uncovered jar in the microwave oven on medium (80 percent power) for about 20 seconds.
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Handling cooking oil
Warm oil over a low beat before brushing it on food for grilling or barbecuing. Heating thins the oil so you will use less. Transfer oil from a large container into a pull-top water bottle or squeezable sauce bottle. This makes it easier to pour a small amount of oil into a measuring spoon or pan.
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Herbs, dried or fresh
Remember, one teaspoon of dried herbs equals one tablespoon of chopped fresh herbs.
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Juicy barbequed meats
When pan-frying, grilling or barbecuing meat, fish or poultry, turn it only once. Repeated turning will dry out the flesh.
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Keep cooked rice
Don't waste leftover rice - it can be frozen for later use in patties, fried rice and other dishes.
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Keeping fresh herbs
Keep herbs fresh by placing stems in a jug with a few centimetres of water; cover tops with a plastic bag; tie bag in place and refrigerate.
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Keeping ripe bananas
There's no need to waste an oversupply of ripe bananas. You can freeze bananas, unpeeled, sealed in an airtight container or freezer bag. Simply thaw before mashing for use in banana cakes or muffins.
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Level A baked cake
To level the top of a cooled cake, first return it to the cake pan. Then place a large serrated knife flat against the top of the pan and saw the blade across the cake's surface, using the, edge of the pan as a guide to top neatly.
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Light pastry
It's best to make pastry in cool weather. Have the butter and water chilled. Handle the pastry quickly, lightly and as little as possible.
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Low-fat vegies
Cut down on fat by grilling or barbecuing zucchini instead of frying them. Brush lightly with oil or mist with cooking oil spray before grilling.
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Low-joule recipes
Instead of sour cream, try using low-fat plain yogurt in savoury recipes. Remove pan from heat and let it stand for a few minutes before stirring in the yogurt.
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Make herb vinegar
Make your own herb vinegars. Wash and dry fresh herbs and place in sterilised bottles. Add enough white wine vinegar to fill bottle, then seal tightly. Keep refrigerated for up to two months.
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Make self-raising flour
To convert plain flour into self-raising flour, add two teaspoons of baking powder to each cup of plain flour. Adding one teaspoon of cream of tartar and half a teaspoon of bicarbonate, of soda to one cup of plain flour gives the same result.
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Measuring syrup and honey
Prevent syrups and honey sticking to your measuring spoon by running the spoon under hot water before using it.
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Mess-free fruit baking
Use a large (Texas) muffin pan when baking whole apples, peaches and pears to contain the liquid content of the fruit. Keep the fruit upright to ensure that it cooks evenly.
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No-waste tomato paste
To prevent mould forming on top of your tomato paste, pour a thin film of oil over the surface of the paste to stop air reaching the surface. Alternatively, freeze paste in level-tablespoon portions in ice-cube trays. When the paste is frozen, transfer to a bag and seal tightly.
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Oil-free cooking
Try using stock rather than oil when stir-frying.
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Onions without tears
To minimise tears while preparing onions, freeze them for 10 minutes or refrigerate for one hour before chopping - or try chopping them under a strong extractor fan
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Peeling kiwifruit
To peel kiwifruit, slice off both ends and use a dessertspoon to push the flesh from the skin.
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Perfect pastry
Allow pastry to "rest", wrapped in plastic in the refrigerator for about 30 minutes before and after rolling. This helps relax the gluten (protein) in the flour and avoids shrinkage during baking.
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Preparing anchovies
If you dislike the saltiness of anchovies, soak them in enough milk to cover for about 20 minutes. Drain and rinse before using.
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Scorch-proof skewers
To stop bamboo skewers from scorching and splintering, soak them in water for one hour before use. If using a marinade high in sugar or honey, thread meat after marinating.
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Shell nuts
Remove the brown, paper-like skins from hazelnuts by toasting them in a moderate oven for five to 10 minutes or until the skins begin to split. Wrap them in a tea towel and rub well to dislodge skins.
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Shortcrust pastry
A food processor makes great shortcrust pastry, but take care not to over process. Use short, quick bursts of power when blending butter into flour. Use only enough water to make ingredients cling together; too much water causes shrinkage.
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Skimming fat
Soups, stocks and casseroles should be made a day ahead and refrigerated. The fat will rise to die surface and solidify, making it easy to remove.
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Skinning fish or chicken
To remove the skin from fish or chicken, dip your fingers in salt give you a good grip.
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Testing a cake
To accurately test whether a cake is finished baking, insert a skewer into a smooth part of its top, close to the centre of the cake - never through a crack in the surface.
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Thinly sliced meats
To cut raw meat or poultry in paper-thin slices, first cover the food in plastic wrap and partially freeze it. Remove from freezer, unwrap, and it will slice easily.
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Using fillo pastry
To stop fillo drying out and cracking while you are working with it, cover pastry in a sheet of plastic wrap then in a damp tea towel.

COOKING WITH FORTIFIED WINES
(This information is from Swanson (r)

Port, sherry, Madeira and marsala are wines that tend to be very misunderstood and under-appreciated. Some view these as wines for the eccentric or aged. To the contrary, these fortified wines bring classic and contemporary flavors to the kitchen.

"Fortified" wines are wines that have been strengthened with the addition of brandy. Centuries ago sherry, port, Madeira and marsala were "created" from inferior wines which were doctored with a spirit like brandy to make them last longer in the bottle. The rest is history. The winemaker's secret of doctoring mediocre grapes with brandy created the classic fortified wines that are enjoyed today for sipping and cooking.

All of these wines have a higher alcohol content (17-21%) than table wines (which contain 10-14% alcohol) and therefore they stand up better to heat when cooking, keeping their deep flavors intact. Stored properly in a cool place, all of these wines keep indefinitely even after opened, so keep a bottle or two around.

- Port, often sipped after dinner, is sold as both Ruby and Tawny. Ruby port is younger, a bright red color, and can be quite fruity. Tawny port is aged in wood from 10 to 40 years, golden in color and can be quite complex in flavor. Port originated from Portugal's Duoro Valley.

- Madeira is named for Madeira island, off the coast of Portugal. Curiously, Madeira is made from "cooking" the wine in tanks to bring about its notable flavor. Madeira is then aged in wooden casks. Styles of Madeira include sercial, which is lightest and driest, verdelho, which is sweeter and stronger, and boal, which is full and sweet.

- Marsala is Italy's famous fortified wine, named for the port city of Marsala on the western tip of Sicily. Marsala is sold in three styles: secco (dry), semisecco (semisweet) and dolce (sweet). Sweet Marsala is used in the classic dessert zabaglione, and is also used in cooking.

- Sherry originated in the south of Spain, and range broadly in color, flavor and sweetness. Oloroso sherries tend to be golden to deep brown and have a nutty flavor. Fino sherries tend to be pale, very dry and tangy. Any sherry that is labeled cream sherry will be an oloroso that has been heavily sweetened. Sherry can be sipped before or after dinner, and used in desserts.

Besides sipping these wines, use in cooking:

- Both tawny and ruby ports, Madeira and Marsala are suitable for deglazing the skillet after sautéing chops, steaks or chicken breasts.

- Use any of the fortified wines as part of a marinade before meat is grilled.

- Add depth of flavor to a vinaigrette salad dressing with the addition of port, sherry or Marsala.

- To glaze grilled or roasted meats or poultry, stir a couple tablespoons of port or Madeira into fruit preserves; brush onto meat towards end of cooking time.

- Cut pound cake into cubes, drizzle with sherry and top with whipped cream.

- Serve any of these wines with nuts, fruit and a little cheese for an elegantly simple dessert.

CREAM CHEESE CHICKEN

4 pounds chicken thighs, without skin (can also use other chicken parts)
1/2 teaspoon pepper
1/2 teaspoon salt
1 package dry Italian Salad Dressing mix
10 1/2 oz. can cream of chicken soup
8 oz. cream cheese
1/2 cup chicken broth (may or may not need, use only if there if not enough
broth after cooking the chicken)
1 large onion, chopped
2 cloves minced garlic

Layer chicken in crock pot, sprinkling each layer with the dry Italian Salad Dressing mix. Cook on low for 6 hours or until tender. About 45 minutes before done, cook the onion in 2 tablespoons chicken broth (remove some from the crock pot), then add the cream cheese, soup, salt and pepper and broth from the crock-pot into the pan. Add the minced garlic, and stir all ingredients until smooth. Pour this sauce over the chicken in the crock pot and cook about 45 minutes more. Serve with noodles, rice or mashed potatoes. I serve this with noodles and steamed broccoli.

CREAM CHEESE CHICKEN

4 pounds chicken thighs, without skin (can also use other chicken parts)
1/2 teaspoon pepper
1/2 teaspoon salt
1 package dry Italian Salad Dressing mix
10 1/2 oz. can cream of chicken soup
8 oz. cream cheese
1/2 cup chicken broth (may or may not need, use only if there if not enough
broth after cooking the chicken)
1 large onion, chopped
2 cloves minced garlic

Layer chicken in crock pot, sprinkling each layer with the dry Italian Salad Dressing mix. Cook on low for 6 hours or until tender. About 45 minutes before done, cook the onion in 2 tablespoons chicken broth (remove some from the crock pot), then add the cream cheese, soup, salt and pepper and broth from the crock-pot into the pan. Add the minced garlic, and stir all ingredients until smooth. Pour this sauce over the chicken in the crock pot and cook about 45 minutes more. Serve with noodles, rice or mashed potatoes. I serve this with noodles and steamed broccoli.

CREAMY FROZEN APRICOT BARS

1 cup vanilla fat-free yogurt
1/2 cup apricot spreadable fruit
1 (8-ounce) package light cream cheese (Neufchâtel) -- cubed

Line square pan, 8 × 8 × 2 inches, with plastic wrap. Place all ingredients in blender or food processor. Cover and blend on high speed, stopping occasionally to scrape sides, until smooth. Carefully spread in pan. Cover and freeze about 2 hours or until firm.

Remove frozen mixture from pan, using plastic wrap to lift. Cut into 4 squares; make 2 crisscross cuts in each square to form 4 triangles. Yield: 16 servings.

DEEP FRIED DATE FILLED WON TONS

8 oz (225 g) pitted dates, finely chopped
1/4 cup (60 ml) chopped almonds, cashews, or walnuts
1 Tbsp (15 ml) orange juice, or more if needed
1 tsp (5 ml) Chinese five spice powder*
The zest if 1 lemon, finely grated
48 won ton wrappers*
Oil for deep frying
Powdered (confectioner's) sugar for dusting (optional)
Ground cinnamon for dusting (optional)

* Available in finer supermarkets and Asian specialty shops

Mix together the chopped dates, nuts, orange juice, five spice powder, and lemon zest, adding more orange juice if necessary to make the mixture moist enough to hold together. Form the date mixture into small cylinders about 1/4 inch (5 mm) wide and 1/2 inch (1 cm) long. Place the date rolls diagonally on the won ton wrappers and roll up into a tube. Twist the ends of the tube, forming a shape like a Christmas cracker. Heat the oil to a temperature of 350F (180C) and fry in batches of 6 to 8 at a time, turning as necessary, until golden brown. Drain on paper towels and dust with powdered sugar and/or cinnamon if desired. Makes 48 fritters to serve 8 to 10.

ELEPHANT STEW

1 Elephant
10 Warthogs
100 kilogram tomatoes
half ton potatoes
2 bags onions
100 kilogram salt
1 wheelbarrow onions (heaped)
1 or 2,000 carrots
10 liter vinegar
20 liter chutney
4 Guineafowl
1 rabbit

Hunt the elephant, warthog and guinea-fowl. Hang guinea-fowl to ripen. Cut elephant into edible chunks, (will take about a month). Boil the warthog with other ingredients (except guinea-fowl) till nice and juicy. Now boil elephant chunks over high flames till tender. (will take about 4 weeks) and add everything together. Boil for another 5 to 7 days.

Produces about 3,500 servings.

Note: If the above isn't enough, add the guineafowl as well, and the rabbit. Do
NOT get a hare for this stew, as some people are put off by finding a hare in
their stew.

Note: This dish takes about 2 to 3 months to prepare.

Note: Under no circumstances do we kill elephants for food in South Africa. All elephants exist protected in their natural habitat in our game parks. When the parks become overpopulated (elephants are very destructive to the flora) they are either re-located or undergo planned culling.
Check out this site: http://wind.prohosting.com/outabout/recipes.html

FETTUCCINE WITH CAVIAR SAUCE
Serves 6

1 cup sour cream
2 eggs yolks at room temperature
1 tbsp. fine vodka
1/4 cup grated Parmesan cheese
1 tbsp. fresh parsley, minced
2 tsp. fresh chives, chopped
Fresh cracked black pepper to taste
1 tbsp. canola oil
1 pound fresh fettuccini noodles
2 ounces caviar

Combine sour cream, with egg yolks, then add the vodka and Parmesan cheese. Mix thoroughly. Add the parsley, chives and pepper.

Add the oil and pasta to boiling salted water and cook until just tender. Strain and place in a warm bowl.

Add the sour cream sauce and caviar and blend very gently. You can top with more Parmesan and or more cracked pepper.



FISH FILLETS WITH BUTTER SAUCE
Yield: 4 servings

4 medium white fleshed fish (about 150g/ 5.28 ounces (oz) each)
1/4 cup plain flour ground pepper, to taste
60 g / 2.11 oz butter
1 cup Fish stock
4 tablespoon lemon juice
2 egg yolks
1/4 cup cream
1/2 cup chopped parsley
Lemon and lime, for garnish.

Fish stock:
200g/ 7.04 oz fish trimmings from white, non-oily fish
2 slices lemon
1 bay leaf
1 1/2 cups water
1/2 cup white wine
6 peppercorns parsley stalks.

1.- Toss fillets lightly in flour which has been seasoned with pepper. Shake off any excess.

2.- Heat butter in a large fry-pan. When butter is golden brown add the fish fillets, cook over a medium-high heat 1 minute each side; remove and drain on absorbent paper.

3- Add any remaining flour to the pan juices, stir through. Pour in the stock and lemon juice; stir until simmering. Stir combined egg yolks and cream though the sauce. Heat gently, add fish fillets to sauce and simmer uncovered until fish is cooked, about 5-10 minutes, depending on the thickness of the fillets. Serve on a heated plate, garnished with chopped parsley, lemon and lime. Accompany with extra sauce in a sauce boat.

4- To make Stock: Place fish trimmings, lemon slices, bay leaf, water, white wine, peppercorns and parsley stalks into a pan. Simmer uncovered for 20 minutes. Strain. Re-measure, add water if necessary to make up to 1 cup.

Note: Fish trimmings are literally trimmings from filleted fish and are available from your fish shop.





FRIED RICE
source: Benihana's

1 cup Uncooked rice
5 Tbsp Butter
1 cup Chopped onion
1 cup Chopped carrots
2/3 cup Chopped scallions
3 Tbsp Sesame seeds
5 Eggs
5 Tbsp Soy sauce
Salt
Pepper

Cook rice according to package directions. In a large skillet melt butter. Add onions, carrots and scallions. Sauté until carrots are translucent. Set aside. Heat oven to 350 degrees. Place sesame seeds in a shallow pan. Bake until golden brown (10 to 15 minutes), shaking pan occasionally for even color. Lightly grease another skillet. Beat eggs. Pour into hot skillet, and cook as you would scrambled eggs. Combine rice, vegetables, sesame seeds and eggs. Add soy sauce. Stir. Salt and pepper to taste.

GINGER NOODLES WITH SESAME EGG STRIPS

5 egg whites
6 teaspoons teriyaki sauce, divided
3 teaspoons toasted sesame seeds,* divided
1 teaspoon dark sesame oil
1/2 cup defatted low-sodium chicken broth
1 tablespoon minced fresh ginger
6 ounces uncooked Chinese rice noodles or
vermicelli, cooked and well drained
1/3 cup sliced green onions

Beat together egg whites, 2 teaspoons teriyaki sauce and 1 teaspoon sesame seeds. Heat large nonstick skillet over medium heat. Add oil; heat until hot. Pour egg mixture into skillet; cook 1-1/2 to 2 minutes or until bottom of omelet is set. Turn omelet over; cook 30 seconds to 1 minute. Slide out onto plate; cool and cut into 1/2-inch strips.

Add broth, ginger and remaining 4 teaspoons teriyaki sauce to skillet. Bring to a boil over high heat; reduce heat to medium. Add noodles; heat through. Add omelet strips and onions; heat through. Sprinkle with remaining 2 teaspoons sesame seeds.

Note: *To toast sesame seeds, spread seeds in small skillet. Shake skillet over medium heat 2 minutes or until seeds begin to pop and turn golden. Even though
this recipe gets most of its protein from eggs, it's virtually cholesterol free. Only the egg whites are used, thus eliminating the fat and cholesterol that is contained
in the yolks.

GRAND MARNIER STRAWBERRIES
DIPPED IN WHITE AND MILK CHOCOLATE
Best served in a bubble bath with chilled champagne, but after a fine meal is acceptable. Serves 4

12 each fresh strawberries
1 1/2 ounces Grand Marnier
4 ounces white chocolate
4 ounces milk chocolate

Quickly rinse the berries in cold water, pat dry with a towel and place in a bowl. Pour the Grand Marnier over the top and let stand for 20 minutes.

Put the white chocolate in a dry soup cup and microwave for 30-40 seconds. Test the chocolate with a fork to see how melted it is. White Chocolate will hold its shape even when melted.

Stir briskly with a fork. If it is still lumpy, microwave in 10 second increments until smooth. Caution: you can burn chocolate in a microwave, so be careful.

Dip berries on one side only and place on waxed paper covered plate. Chill for 10 minutes. Repeat with milk chocolate, dipping the other side. Chill.

GRILLED RIB EYE STEAKS AND POTATOES

2 small baking potatoes, about 6 ounces each
1/4 cup olive oil
1 large shallot, minced
2 large garlic cloves, pressed
1 tablespoon balsamic vinegar
1 tablespoon minced fresh thyme
2 teaspoons minced fresh oregano
1 teaspoon minced fresh rosemary
1/4 teaspoon paprika
Two 1-inch thick, 11-ouonce Spencer (rib eye) steaks

Boil potatoes until just tender when pierced with a sharp knife, about 12 minutes. Cool. Cut into 1/2-inch thick slices. Transfer to bowl.

Combine all ingredients except steaks in a bowl; whisk until smooth. Place steaks in small baking dish. Pour half of mixture over steaks.

Turn to coat evenly. Pour remaining mixture over potatoes and toss well. Let stand at room temperature for 1 hour. Prepare barbecue grill to medium-high heat. Season steaks with salt and pepper. Grill steaks to desired doneness, turning once, about 7 minutes for rare. Transfer to plates. Grill potatoes until brown spots begin to appear, turning once, about 2 minutes per side. Season with salt and pepper and serve.

HOT ORANGE PUDDING

1/2 cup (125 ml) pearl tapioca
1/2 cup (125 ml) plus 2 cups (500 ml) cold water
1/4 cup (60 ml) sugar
1 tsp (5 ml) grated orange peel
1 large orange, peeled and sectioned with all
membranes removed, coarsely chopped

Soak the tapioca in 1/2 cup (125 ml) water for 4 to 6 hours. Bring the remaining water, sugar, and orange peel to a boil in a saucepan over moderate heat, stirring to dissolve the sugar. Drain the tapioca and add it to the pan slowly, stirring constantly. Cook for 2 minutes, stirring constantly, until the mixture thickens. Stir in the orange sections and bring to a boil again. Serve immediately. Serves 4 to 6. Bon appetit from the Chef at World Wide Recipes

ITALIAN SALAD DRESSING

1 cup olive oil (first pressing, extra virgin)
1/2 cup wine vinegar (Balsamic)
1/4 cup water
1/4 cup sugar (or 6 tbsp honey)*
1/2 tsp salt (or 2 tsp Bragg liquid aminos)
1/2 tsp freshly cracked black pepper
1 tbsp granulated garlic
1 tsp Italian seasoning (herb blend)
1 tsp sweet basil
1/2 tsp oregano
1/2 tsp dry mustard
1/2 tsp crushed fennel/anise seed

Combine dressing ingredients; allow to season at least overnight.
*Adjust for salt/sweet as necessary.

LEMON MERINGUE CAKE WITH STRAWBERRIES

1 pint strawberries -- sliced (2 cups)
1/4 cup sugar
1 1/4 cups all-purpose flour
1 cup sugar
1/4 cup margarine -- softened
1/2 cup skim milk
1 1/2 teaspoons baking powder
1 1/2 teaspoons grated lemon peel
1 teaspoon vanilla
1/4 teaspoon salt
2 egg whites
OR
1/4 cup fat-free cholesterol-free egg product
2 egg whites
1/2 cup sugar

Mix strawberries and 1/4 cup sugar. Cover and refrigerate until serving. Heat oven to 350F. Spray square pan, 9 × 9 × 2 inches, with cooking spray. Beat flour, 1 cup sugar, the margarine, milk, baking powder, lemon peel, vanilla, salt and 2 egg whites in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool slightly.

Increase oven temperature to 400F. Beat 2 egg whites in medium bowl on high
speed until foamy. Beat in 1/2 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Spread over cake. Bake 8 to 10 minutes or until meringue is light brown. Cool completely. Top each serving with strawberries. Yield: 9 servings.

NOTES : When preparing the meringue for this cake, it is important to beat
the egg whites until shiny and stiff but not dry. The meringue will get
watery if the egg whites are underbeaten and will clump together and bake
flat if overbeaten.

MEATBALL MINESTRONE

3 garlic cloves, minced
1 tablespoon olive oil
3 (15oz)can cannellini beans, undrained and divided
1 (32oz) box chicken broth
1 package of Knorr Vegetable Soup Mix
60 to 64 frozen cooked meatballs
1 (14 1/2 oz) can diced tomatoes with basil, garlic and oregano
1/2 teaspoon dried crushed red pepper
8 oz uncooked rotini pasta
1 (10oz) bag fresh spinach, torn
Parmesan cheese

Sauté garlic in hot oil in a stockpot over medium-high heat 1 minute. Stir
in 2 cans of beans and chicken broth, and bring to a boil.

Stir in vegetable soup mix until dissolved. Add meatballs, tomatoes, and
red pepper, return to a boil. Add rotini, and cook, stirring often, 15
minutes.

Stir in remaining can of beans and spinach; cook 5 more minutes. Garnish
with Parmesan cheese and serve with breadsticks. Makes about 4 quarts.

MICHAEL JORDANS GINGER-ALE POUND CAKE

2 1/3 cups sugar
1 cup (2 sticks) butter or margarine, softened
1/3 cup shortening
5 eggs
2 teaspoons lemon extract
3 cups all-purpose flour
3/4 cup (6 ounces) ginger ale

Preheat oven to 325°F. Coat a Bundt pan with nonstick cooking spray.

In a medium bowl, cream sugar, butter, and shortening. Add eggs, one at a
time, beating well after each addition. Add lemon extract; mix well. Add flour and ginger ale, alternately. Pour batter into the pan and bake 75 minutes, or until a wooden toothpick inserted in the center comes out clean. Let cake cool 20 to 30 minutes; remove from pan to cool completely. Makes 10 to 12 servings

MIXED WILD MUSHROOM
AND PARMIGIANO SALAD

Dressing:

3 to 4 tablespoons extra virgin olive oil
1 to 2 tablespoons balsamic vinegar or red wine vinegar

Salad:

5 ounces assorted mushrooms (morels, crimini, shiitaki, chanterelles)
Salt and freshly ground pepper
4 to 5 fresh basil leaves, finely shredded or minced OR 1 teaspoon minced fresh parsley
1 ounce thinly sliced Parmigiano-Reggiano

In a small bowl, whisk together the oil and vinegar and set aside.

Wipe mushrooms clean with a damp cloth, cut them into thin slices and place in a medium bowl.

Season the mushrooms with salt and a little pepper, toss with basil or parsley and the dressing.

Taste and adjust the seasoning.

Arrange in small mounds on serving plates, top with sliced Parmigiano and serve.

Can make ahead, preparing the dressing and mushrooms. Assemble the salad (last paragraph) just before serving.

NIGERIAN STEW

2 pounds cooked meat (your choice of chicken, beef-pork
1 (15 oz.) can Hunt's tomato sauce with herb
1 whole chopped onion
1 tablespoon black pepper & salt
3 tablespoons oil
2 cups cooked rice

Heat oil about 2 minutes. Pour 1 teaspoon salt in oil. Sauté onion until trans-lucent. Add tomato sauce to salt and oil and cook about 10 minutes. Add meat. Cook about 7 minutes.) Simmer about 30 minutes and serve over cooked rice.

OYSTER INFORMATION and RECIPE

They are very nutritious and high in protein. Oysters have long been recognized as an aphrodisiac. Roman emperors would pay their weight in gold just to have them around for the right type of party! Casanova was rumored to eat 60 of them a day! Don't you just wonder though, what brave soul ate the first one?

Buy your oysters on the day you intend to eat them and from a reputable vendor. Buy oysters that are firmly closed and well chilled. Keep them in your refrigerator until just before you intend to eat them. Keep them covered with a clean damp towel, but not in standing water.

There are many types of oysters out there. Since they come from all over the world, most are named after the area or region of the world from where they are harvested. Due to differences in the water currents and plant life, they all have their own unique flavor profiles. Here is a list of some popular ones and some descriptions of hot and cold preparations from an Oyster Night at a local restaurant a few years ago. There is a recipe at the end of this item.

Appalachacola: Farmed raised on oyster beds in Appalachacola, Florida. Firm, sweet and creamy with a slightly salty brine.

Malpeque: Native to the Prince Edward Island area, these are known as the "Ice Oyster" because they spend most of the year below the ice pack. Salty, lettuce like flavor with a clean aftertaste.

Quilcene: Originally from Japan, raised in the Quilcene Bay area of Washington for over 60 years. Delicate, sweet, slightly salty with a cucumber like aftertaste.

Snow Creek: From Discovery Bay at the base of the Olympic mountains in Puget Sound. Sweet and plump with a clean aftertaste.

Shoal Water: Rack grown for 1-1/2 years on Shoal Water Bay on the southwest coast of Washington. Delicate with a slightly salty aftertaste.

Prudence: Cultured in Naraganset Bay, Rhode Island. Crisp texture with a briny flavor.

Watch Hill: From the south side of Rhode Island in Watch Hill pond. Famous for firm, very salty meat.

Maine Belone: European strain originally from the Hudson Bay area, now from the cold waters of Maine. Very distinctive metallic aftertaste.


Some Cold Preparations:

PRINCE EDWARD: au natural
HUDSON BAY: dash of soy, ginger and honey
FAR EAST: Thai Basil Mayonnaise
DEVIL'S KITCHEN: Tabasco and lemon juice
CANE GARDEN BAY: Two caviars and Finlandia
PARADISE COVE: Spicy fresh horseradish cream
WINCH COVE: Dilled sour cream and Salmon Confetti

Some Hot Preparations:

HELL'S GATE: Roasted chili butter and basil
THE BOILING POT: Parmesan Cream
A MA FACON: black truffle hollandaise
SYDNEY HARBOR: Bacon and Worcestershire sauce
PICNIC COVE: Mushrooms, garlic and breadcrumbs
TEA-TREE BAY: Smoked salmon and cheese sauce
THE BITTER END: Spinach, Pernod and Bearnaise

GRILLED OYSTERS WITH CAVIAR AND CREAM

6 tbsp. heavy cream
Juice of 1 lemon
Sea salt and freshly cracked peppercorns
1 dozen fresh oysters
1 ounce Osetra Caviar

Combine the cream, lemon juice, salt and pepper in a small dish. Carefully shuck the oysters, keeping as much of natural liquid as possible in the shell.

Drizzle about a tbsp. of the cream mixture over the oysters and place them on a hot grill for about three minutes to warm through and slightly cook them.

You'll have to have some heat resistant gloves to pick them up off the grill and place them on a plate with lettuce, or a bed of coarse salt.

Top each with a small spoon of the caviar and serve at once. Be careful that the shells are not still to hot to handle.

Adapted From 50 Ways to Feed Your Lover, by Janeen Sarlin and Jennifer Rosenfeld Saltiel

OYSTERS WITH CAVIAR

Serves 6 portions of 4

24 Oysters
3 ounces of caviar, Beluga, Osetra or Sevruga
3 lemons

Shuck the oysters shortly before service, leaving them in the shell but loosened. Top a platter that has shallow side with shaved ice.

Arrange the oysters on top of the ice and top with about 1/2 tsp. of the caviar.

Cut the lemons in half and wrap in a small piece of cheesecloth. Serve in a dish along-side the oysters.

REFRIGERATOR BRAN MUFFINS
(Cinnamon Stick Farm B&B, Clio, MI)

*2 1/2 cups buttermilk
1/2 cup vegetable oil
2 eggs
3 cups Raisin Bran cereal
2 1/2 cups flour
1 cup sugar
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoons salt
1/2 cup chopped nuts

In a large bowl, combine buttermilk, oil, and eggs; beat well. Add remaining ingredients and stir just until dry ingredients are moistened. (If desired, muffins can be baked later. Cover tightly; refrigerate for up to 2 weeks.)

When ready to bake, preheat oven to 400 degrees F. Grease muffins cups or line with paper liners. Fill prepared muffin cups 1/2 full. Bake for 20 to 25 minutes or until tester inserted in center comes out clean. Immediately remove from pan. Yields: 30 muffins.
Note: *2-1/4 cups milk plus 1/4 cup vinegar may be substituted for buttermilk

SAVORY STEAK DINNER FOR TWO
Note: Once the steak has cooked, you need to work fast to prepare the sauce for this dish. For best results, assemble and measure out all ingredients before you start cooking.

Boneless sirloin or rib-eye steak
1 tablespoon vegetable oil
Salt and ground pepper to taste

1 medium onion, sliced (optional)
Handful fresh mushrooms, sliced (optional)
2-3 cloves garlic, minced or crushed
1/8 teaspoon dried pepper flakes or red pepper powder
3 tablespoons red wine (or cooking wine)
1 tablespoon soy sauce
2 teaspoons balsamic vinegar
1 teaspoon honey
1 tablespoon butter

Pat steak dry. In large skillet, heat oil over medium-high heat and cook steak. See notes for determining doneness. (I cook 3/4" steaks for about 4 minutes each side to achieve a doneness of medium.)

Once cooked to desired doneness, lightly season with salt and ground pepper, then transfer steak to a platter and keep warm.

Pour off most of the drippings from the skillet. Add onion, if desired, and sauté over moderate heat for several minutes. Add mushrooms, if desired, and sauté for a few more minutes, until onions and mushrooms are sufficiently wilted.

Add garlic and red pepper flakes or powder; sauté for 10 seconds.

Add wine and boil a few seconds until almost all liquid has evaporated.

Add soy sauce, vinegar and honey; bring to a simmer, stirring. Add butter and stir over low heat until melted. Spoon sauce over steak and serve.

Temperatures for steak doneness -

Medium Rare: 145 F
Medium: 160 F
Well Done: 170 F

SHEPHERDS PIE
6 servings

4 large or 6 medium potatoes
1 tablespoon nonhydrogenated margarine
1/2 cup low-fat milk, rice milk, or soymilk
1 tablespoon vegetable oil
1 medium onion, finely chopped
2 medium carrots, peeled and sliced
1/2 medium head cauliflower, finely chopped
1 cup frozen peas, thawed
1 cup cooked fresh or frozen corn kernels, thawed
2 tablespoons minced fresh parsley
1 tablespoon minced fresh dill,
Seasoned salt and freshly ground pepper to taste
wheat germ (optional)

Preheat the oven to 400 degrees.

Peel and dice the potatoes. Place in a saucepan with enough water to cover. Bring to a simmer, then cover and simmer until tender, about 20 minutes. Drain and transfer to a small mixing bowl. Stir the margarine into the potatoes until melted, then add the milk and mash until fluffy. Set aside until needed.

While the potatoes are cooking, heat the oil in a skillet. Add the onion and carrots and sauté over medium heat until the onion is golden. Add the cauliflower and 1/4 cup water. Cover and cook until the cauliflower is just tender, about 5 minutes.

Add the peas, corn kernels, parsley, and optional dill. Cook until the mixture is well heated through, then stir in 1/2 cup of the mashed potatoes. Season with seasoned salt and pepper.

Lightly oil a shallow 2-quart round or rectangular casserole dish. Sprinkle the bottom with a generous layer of wheat germ, then pour in the vegetable mixture and pat in evenly. Spread the mashed potatoes over the top and pat down lightly. Bake for 30 to 35 minutes, or until the potatoes begin to turn golden and slightly crusty. Let stand for 5 minutes, then cut into squares or wedges to serve.

SOFT FRIED NOODLES

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, for garnish

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 the pan is very hot before adding more noodles. Garnish with sliced scallions. Serves 4 to 6.

SPANISH RICE

3/4 lb. hamburger
4 to 6 slices bacon
1 medium onion, diced
1/4 cup diced green bell pepper
1-1/4 cup uncooked long-grain rice
1/2 to 3/4 tsp. salt
pepper to taste
3-1/2 cups canned diced tomatoes, un-drained (about 2 16-ounce cans)
Sharp cheddar cheese, grated, for topping

Fry hamburger; drain, remove from pan and set aside. Fry bacon; remove from
pan, drain on paper towel, and crumble. In small part of the bacon fat, sauté the onion and bell pepper until softened; remove from pan and set aside.

Lightly brown raw rice in remaining bacon fat (more golden than brown color).
Combine all ingredients in an 11 x 7 inch greased baking dish. Cover tightly. Bake at 350 F. for one hour. (Check after about 30 minutes to see if more liquid is needed. If so, add an 8-ounce can of tomato sauce or tomato juice.) After an hour, remove dish from oven and sprinkle contents liberally with grated cheese. Replace dish in oven and bake, uncovered, for 10 minutes more, until cheese is melted.

SPICED GREEN BEANS

1 lb green beans
water to cover
2 Tbsp fresh lemon juice
1 clove garlic, minced
1 bay leaf
dash allspice
brown sugar to taste

Cut green beans and place in medium saucepan. Add water to cover and bring
to boil. Cook for 5 minutes. Drain water. Add all remaining ingredients to beans and cook 3 minutes longer. Remove bay leaf and serve. Makes 6 servings.

SPICY GREEN BEANS

2 cups water
3/4 cup white vinegar
2 Tbsp. sugar
1 Tbsp. mustard seeds, crushed
4 cloves garlic, thinly sliced
4 bay leaves
2 tsp. salt
1 tsp. cayenne pepper or To Taste (1 tsp will be VERY hot)
1 lb Fresh green beans (Haricots), trimmed

Combine all of the ingredients except the beans in a large saucepan and
bring to a boil over high heat. Cover, reduce the heat and simmer for 5
minutes. Add beans, cover and simmer for 10 minutes, until the beans are
cooked but still crisp. Transfer the beans and liquid to a shallow serving
dish and refrigerate covered for at least four hours or overnight. Serve
cold or at room temperature. Serves 9-12 as an appetizer, 4-6 as a side
dish.

Please note: This recipe is fiery hot (exaggeration). Reduce the amount of
cayenne if you are not fond of spicy food.




SWEET HONEY BUTTERS

These are great on toast, waffles, pancakes, muffins, etc. With an electric
mixer, beat together 1/2 cup honey and 1/2 cup butter until creamy. Beat in
the following:

For Banana Butter, add 2 mashed bananas
For a zesty Lemon Butter, add 2 tsp. freshly grated lemon zest
For Apple Cinnamon Butter, add 1 tsp cinnamon and 1/4 applesauce or apple
pie filling
For Berry Butter, add 1/2 cup mashed strawberries, raspberries or blueberries
For Maple Butter, add 1 Tbsp. pure maple syrup.

SWISS STEAK

1 4-pack of steaks (chuck steaks are good)
2 29 oz cans stewed tomatoes
2 large onions
1/2 cup sugar
salt and pepper to taste
garlic powder to taste
1 1/2 tablespoons Worcestershire sauce

Cut all fat off of the steaks. if you want you can cut them into serving sized portions. in slow cooker, layer tomatoes, meat, onions and seasonings, being certain to end with a layer of tomatoes. Cook on medium setting for approximately 6 hours. Make sure that the liquid stays ABOVE the meat. If you have to, add some water or beef broth so that the liquid stays above the level of the meat.

Serve with onion mashed potatoes, and some kind of corn. The tomato broth
that is left is very good over the mashed potatoes.

SWORDFISH WITH MINT CUCUMBER SAUCE

2 swordfish steaks or other "steak-like" fish
1/3 cup low-fat or non-fat yogurt
1/4 cup finely chopped, seeded cucumber
1 t chopped fresh mint leaves
Dash pepper
Lemon wedges
Whole mint leaves

To make sauce combine yogurt, cucumber, mint, & pepper. Chill.

Grill or broil fish steaks to your liking. Serve with sauce spooned on top.
Garnish with lemon wedges & whole mint leaves.

SZECHUAN STYLE GREEN BEANS

4 Tbsp sesame oil
3/4 lb green beans, fresh
1 tsp ginger, fresh, peeled and minced
1 tsp garlic, minced
1/2 cup soy sauce
1 tsp chili-garlic sauce (available in large supermarkets)

Heat the sesame oil in a heavy skillet or wok. Add the beans and stir-fry until almost tender. Add the ginger and garlic. Cook for three minutes longer. Add the soy and chili sauce. Bring to a boil and cook for 30 seconds. Serve warm. Enjoy this spicy side dish with your favorite pork or chicken entree. Serves 4

TEXAS SHEET CAKE

2 cups all-purpose flour
2 cups granulated sugar
1 and 1/2 tsp cinnamon
1 tsp. baking soda
Pinch of salt
3/4 cup water
1/2 cup butter
1/4 cup unsweetened powdered cocoa
2 tsp. pure vanilla
1/2 cup buttermilk
2 eggs

Preheat oven to 375 degrees. Spray a 13 x 9 pan with non-stick cooking spray and shake flour onto pan coating all sides. Combine flour, sugar, cinnamon, baking soda and salt and stir. Combine water, butter and cocoa in a saucepan and bring to boil, remove from heat and pour into flour mixture. Beat with mixer until blended and then add vanilla, buttermilk and eggs and beat until smooth. Pour batter into pan and bake for 20 - 25 minutes. Allow cake to cool before frosting the cake with the following:

Frosting

1 cup sugar
1/3 cup milk
1/3 cup butter
1 cup semisweet chocolate chips

In a saucepan, combine sugar, milk, and butter and bring to a boil stirring constantly. Remove from heat and stir in chocolate chips and stir until melted. Spread over cake and allow to cool for at least 1 hour before cutting.

VANILLA AND CHOCOLATE CAPPUCCINO CREAMS

Nonstick cooking spray
2-1/2 inch piece vanilla bean, split lengthwise
1-3/4 cups heavy cream
2 ounces bittersweet chocolate, finely chopped
5 tablespoons sugar
4 large egg yolks
1 large egg
1/4 cup sour cream
4 teaspoons clear (white) rum
Pinch of salt
4 teaspoons espresso powder
Chocolate covered coffee beans, for garnish

Heat oven to 350F. Spray about six 1-cup custard cups. Place cups in a shallow baking pan. Scrape seeds from vanilla bean into small saucepan; add bean.
Mix in 1/2 cup of the cream and chocolate. Stir over low heat just until smooth. Set aside.

Whisk remaining 1-1/4 cups cream, sugar, yolks, egg, sour cream, rum and salt in medium bowl until smooth. Strain chocolate mixture into egg mixture and whisk to blend. Pour 1/4 cup custard mixture into each custard cup; reserve remaining custard.

Pour enough hot water into baking pan to come halfway up sides of cups. Bake until custard sets, about 25 minutes. Let stand 5 minutes.

Add espresso to remaining custard mixture, stirring until dissolved. Spoon espresso custard over chocolate custard, dividing evenly.

Bake at 350 Deg.F. until custards set, about 30 minutes. Remove from water.
Chill, uncovered, until cold. (May be made 1 day ahead. Cover, keep chilled.)
Cut around custard cup sides to loosen custards, turning out onto plates.
Garnish with coffee beans and serve. Makes 6 servings.

WHITE CHOCOLATE MOUSSE WITH SWEDISH HUCKLEBERRY SAUCE
Huckleberries are similar to blueberries, so you could substitute a blueberry jelly. You can also use Lingonberry Sauce which can be found in most specialty food stores. Serves 6

1 teaspoon unflavored gelatin
1/4 cup cold water
1 cup huckleberry sauce
7 large egg yolks
8 ounces white chocolate
1 cup whipping cream

Soften the gelatin, by sprinkling it into the cold water. Allow it to soften for 10 minutes.

Put about 1 1/2 tablespoons of Huckleberry sauce into the bottom of 6 chilled wine glasses, making sure not to get the sauce on the side of the glass.

Combine the egg yolks and gelatin/water in a double boiler and whisk briskly over medium-low heat until the mixture is thick enough to form soft peaks.

Remove from heat and transfer to a large bowl to cool slightly.

Place the white chocolate in a microwavable bowl and heat on medium for 30 seconds. Remove the bowl from the microwave and stir with a fork.

If the chocolate is thoroughly melted, fold it
into the egg mixture. If not continue to melt in 10 second intervals, then fold.

Whip the heavy cream until stiff peaks form. Fold into the egg and chocolate mix with a rubber spatula.

Carefully pour the mousse into the glasses over the huckleberry sauce. Chill for at least 5 hours. Overnight is better.

WHITE CHOCOLATE POTS DE CRÈME

1 cup heavy cream
3/4 cup whole milk
12 ounces white chocolate, finely chopped
6 egg yolks
1 cup Pomegranate Sauce
1 1/2 dozen Florentine Cookies

Combine the cream and milk in a heavy bottom, 2 quart saucepan. Place over medium heat and bring to a boil. Bring the water in a double boiler to a simmer. Place the chocolate in the top half and stir with a rubber spatula until melted. Whisk the egg yolks into the melted chocolate. Slowly pour the boiling cream
mixture into the chocolate, whisking constantly. Bring to a temperature of 160 degrees, about 3 1/2 to 4 minutes. Remove from the heat and transfer to a stainless steel bowl. Cool in an ice bath, stirring constantly with a wire whisk to a temperature of 90 deg, F. Yield: 8 servings
WILD RICE AND CHICKEN SALAD

14 1/2 oz. can chicken broth
1/2 cup wild rice, about 3 ounces
2 cups diced cooked chicken breast, about 9 ounces
1 large celery stalk, diced
1/2 large crisp red apple, diced
1 green onion, thinly sliced
2 tablespoons minced fresh tarragon or 2 teaspoons dried, crumbled
2 1/2 tablespoons olive oil
1 1/2 tablespoons tarragon vinegar
1 teaspoon Dijon mustard
1/4 tsp. sugar

Combine broth and rice in small saucepan. Bring to boil. Cover and simmer over medium-low heat until rice is tender and liquid is absorbed, about 50 minutes.

Transfer to medium bowl. Cover and chill.

Just before serving, add chicken, celery, apple, onion, and tarragon to rice. Whisk remaining ingredients to blend in small bowl. Pour over rice, toss well. Season with salt and pepper. Serves 2-4.














 

 

 

 

 

 

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