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

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Recipes from Spike & Jamie

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Contents Disk 379

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).



APPLE BRIOCHE PIZZA
ARTICHOKE ENDIVE AND RADICHIO SALAD
AVGOLEMONO SOUP
BAKED ARTICHOKE DIP
BAKED TILIPIA
BEAN and BACON CHOWDER
BEEF STROGANOFF
BERRY NAPOLEONS
BLUEBERRY CHEESECAKE
BRAISED BEEF IN BURGUNDY
CALIFORNIA CLUB PASTA SALAD
CARNE ASADA STEW
CARROTS WITH HONEY AND THYME
CEREAL BARS
CHEDDAR STUFFED BURGERS
CHEWY CHEERIOS
CHEWY DOUBLE CHOCOLATE CHIP COOKIES
CHICKEN MARSALA
CHICKEN POTATO SALAD
CHICKEN RICE DISH
CHOCOLATE CREAM CHEESE FUDGE
COCONUT ORANGE CHOPS
COEUR A LA CRÈME
COLORFUL BOWTIE PASTA WITH VEGGIES
COOL AND EASY STRAWBERRY CHIFFON PIE
CORN PUDDING
CREAM CHEESE SPREADS and DIPS
CREAM OF MUSHROOM SOUP
DIRTY RICE
EASY TIRAMISU
EMERALD ICE CREAM PARFAITS
EROTICA CHAMPAGNE COCKTAIL
FONDUES
GOLDEN POTATO COATED BAKED CHICKEN
GRANDMA JACOBS POTATO SOUP
GREEK MEATBALLS
GRILLED SESAME CHICKEN BREAST
HAM STROGANOFF ON CHEESY ONION BISCU
HEARTS OF PALM SALAD
HERBED BULGUR PILAF
HERBED FUSILLI
HOT MACADAMIA DIP
JAPANESE PINK SAUCE
LAYERED DIP
LEMON ROSEMARY CHICKEN
LINGUINI WITH SHRIMP IN RED SAUCE
MASTERPIECE SALAD
ORANGE DATE SQUARES
OYSTERS ON THE HALF SHELL WITH HERB
PARCHMENT POTATOES
PORK WITH PORT WINE AND RAISIN SAUCE
POTATO INFORMATION
PUMPKIN APPLE STREUSEL MUFFINS
RAISIN PIE
SALMON AUGRATIN
SALMON POACHED IN CHAMPAGNE
SIMPLE FENNEL SALAD
STIR FRY GREEN BEANS
STUFFED ARTICHOKES
STUFFED CHICKEN BREASTS
TIRAMISU
VEGGIE PASTA
VENETIAN SCALLOPS
WINTER VEGETABLE SALAD
ZESTY CHICKEN ITALIANO


APPLE BRIOCHE PIZZA

crust:
1/2 cup butter (1 stick) -- cut up
2 large eggs
1/4 cup milk
1/4 cup water (70 to 80F)
1/2 teaspoon salt
2 2/3 cups bread flour
1/4 cup sugar
2 teaspoons Fleischmann's(r) Bread Machine Yeast

topping:
3 tablespoons sugar
2 tablespoons bread flour
1/4 cup whipping cream
1 tablespoon Calvados (apple brandy)
OR
2 teaspoons vanilla extract
2 cups thinly sliced apples -- cored and peeled
1/4 cup apricot preserves -- warmed

Measure crust ingredients into bread machine pan in the order suggested by
manufacturer. Process on dough/manual cycle.

When cycle is complete, remove dough from pan. With floured hands, press
dough to form 12-inch circle on lightly greased pizza pan or cookie sheet.
Cover; let rest 30 minutes.

To make topping: In small bowl, combine 3 tablespoons sugar and 2
tablespoons flour. Gradually add cream and Calvados; stir until smooth. Set
aside.

Preheat oven to 400F.

Form 3/4-inch high rim along edge of dough. Arrange apples on dough,
overlapping slightly; carefully spoon cream mixture over top. Bake on
middle oven rack 18 to 22 minutes or until crust is golden brown and apples
are almost tender. Remove from pan; place on wire rack to cool slightly.
Spread apricot preserves over top. Yield: 8 servings.

ARTICHOKE ENDIVE AND RADICHIO SALAD

2 cups water
1/2 cup dry white wine
1/2 onion, sliced
5 whole peppercorns
1/2 teaspoon dried thyme, crumbled
3 1/2 teaspoons sherry wine vinegar or red wine vinegar, divide
1 large artichoke, cut lengthwise in half

1/2 tablespoon minced shallot
1/2 tablespoon walnut oil or extra virgin olive oil

3 cups torn mixed greens
1 large Belgian endive head, sliced, about 4 ounces
1 tablespoon finely chopped toasted walnuts

Combine water, wine, onion, peppercorns and thyme with 3 teaspoons of vinegar in large heavy pot. Bring to boil.

Add artichoke, cut side down.

Reduce heat, cover and simmer until artichoke is tender, turning once, about 40 minutes.

Transfer artichoke to bowl, using slotted spoon. Remove onion from cooking liquid. Boil liquid until reduced to 1/4 cup, about 10 minutes.

Strain liquid into small bowl. Whisk minced shallot, oil and remaining 1/2 teaspoon vinegar into cooking liquid. Season to taste with salt and pepper.

Refrigerate vinaigrette until cold.

Remove all artichoke leaves. Scoop out choke and discard. Thinly slice artichoke heart. (Can be prepared up to 8 hours ahead.

Cover and refrigerate vinaigrette, artichoke leaves and heart slices separately.

Arrange artichoke leaves in spoke pattern around edge of plates. Toss greens and Belgian endive in large bowl with vinaigrette. Divide salad between plates.
Tuck artichoke heart slices under greens. Sprinkle with walnuts.

AVGOLEMONO SOUP

This is a very tasty and easy Greek soup which may be served cold or hot.
Served cold, it is wonderful on a hot summer day.

3 cans of chicken broth
2 soup cans of water
1/4 Cup raw rice
3 eggs
1/4 Cup fresh lemon juice
Optional - shredded cooked chicken
1 lemon, thinly sliced
chopped fresh chives or parsley

Bring first 3 ingredients to a boil in a saucepan. Cover and simmer until rice is tender, about 15 minutes. Remove from heat. In a bowl, beat the eggs until fluffy, then beat in lemon juice. Slowly stir about 2 cups hot broth into the egg mixture and whisk vigorously. Pour back into rest of soup. Whisk until slightly thick. Add shredded cooked chicken if desired. Serve hot or refrigerate until cold. Garnish with lemon slice and chives or parsley.

BAKED ARTICHOKE DIP
Makes 2 cups

3/4 cup dry curd or nonfat cottage cheese
1 tablespoon unbleached flour
1 tablespoon lemon juice
1/8 teaspoon ground white pepper
1/2 teaspoon crushed fresh garlic
1 package (10 oz) frozen artichoke hearts, thawed, or
1 can (14 oz) artichoke hearts, drained
1/4 cup plus 2 tablespoons grated Parmesan cheese

Place the cottage cheese, flour, lemon juice, pepper, and garlic in a food processor or blender, and process until smooth. Add the artichoke hearts and all but 2 tablespoons of the Parmesan cheese, and process until the mixture is slightly chunky. Coat a small casserole dish with nonstick cooking spray.

Place the artichoke mixture in the dish, top with the remaining Parmesan, and bake at 400 degrees for 25 minutes, or until the edges are bubbly and the top is lightly browned. Serve hot with whole grain crackers, chunks of sourdough bread, or Pita Chips.

BAKED TILIPIA

2 nice size fillets Tilipia
Real Mayonnaise
Paprika

Lay fillets flat in baking dish. Spread a thin coating of mayonnaise over fish, sealing surface. Sprinkle with paprika.

Bake at 350F, 10-15 minutes, or until fish flakes easily when touched with fork.

BEAN and BACON CHOWDER

4 slices Bacon
1 medium Onion -- minced
1/2 medium Green Bell Pepper -- minced
28 ounces White Beans, canned -- undrained
28 ounces Tomatoes, canned -- crushed
1/2 cup Water
1/2 teaspoon Celery Seed -- optional
1/2 teaspoon Salt

On a small baking sheet, cook bacon at 400 degrees F, until crisp. Reserve
drippings. Cool/drain on a paper towel, and crumble. Set aside. In a large saucepan, combine onion and green pepper with bacon drippings. Sauté
1-2 minutes. Stir in beans, tomatoes, water, celery seed, salt and crumbled
bacon. Simmer 10 minutes or until hot. Real Food 4 Real People

BEEF STROGANOFF

1 and 1/2 pounds round or sirloin steak, cut into one inch strips
1/4 cup butter
1 cup mushrooms, sliced
1 medium onion, chopped
2 cloves garlic, minced
1 10-oz. can beef broth
1 cup (8 oz. container) sour cream
1 tsp. sugar
1 Tbsp. fresh parsley, chopped
1/4 cup ketchup
Salt and pepper to taste

Melt butter in a skillet and brown beef. Add mushrooms, onion and garlic and cook until tender. Stir in beef broth, sour cream, sugar, parsley, ketchup and salt and pepper and simmer for 45 minutes over low heat stirring occasionally. If you would like, you can add about 1/4 cup of red wine to this dish. Serve with hot rice or noodles. Wide egg noodles are probably the most traditional accompaniment for this dish.

BERRY NAPOLEONS

1 frozen puff pastry sheet, thawed (see note)
1 egg beaten with 1 teaspoon milk - glaze
2 teaspoons sugar
1/2 teaspoon ground cardamom, divided
10-ounce package frozen raspberries in syrup, thawed
1/2 1-pint basket strawberries, sliced
Vanilla frozen yogurt

Preheat oven to 375F. Roll out pastry on lightly floured surface to 12-inch square.

Cut out two 4x5-inch rectangles and transfer to ungreased baking sheet (reserve remaining pastry for another use).

Brush pastries with glaze. Mix sugar and 1/4 teaspoon cardamom; sprinkle over pastries. Bake until puffed and brown, about 20 minutes. Transfer to rack and cool.

Drain syrup from raspberries into heavy small saucepan. Boil until thickened slightly, about 4 minutes. Combine raspberries and strawberries in small bowl.
Add reduced syrup and remaining 1/4 teaspoon cardamom. (Can be made 2 hours ahead. Cover and chill.)

Split each pastry into 2 layers. Place bottoms on plates. Layer with frozen yogurt, some of the berry mixture, then pastry tops. Spoon a few berries on top of each pastry. Serves 2.




BLUEBERRY CHEESECAKE

1 - 9 inch deep-dish graham cracker crust or 2 regular crusts
3 - 8 oz. packages cream cheese, softened
8 oz. sour cream
1 cup sugar
1 tsp. vanilla
3 eggs
1/4 tsp. salt
1 Tbsp. lemon juice
1 cup fresh blueberries

Combine cream cheese, sour cream, sugar, vanilla, eggs, salt and lemon juice and beat until smooth. Gently stir in blueberries. Pour batter into pie crust(s) and bake for 1 hour at 300 degrees. If you are using regular pie crusts instead of the deep dish you can reduce the cooking time by about 15 minutes. The center of the cake should be firm when the cake is fully cooked.

BRAISED BEEF IN BURGUNDY

2oz (50g) lard
2lb (1kg) lean stewing steak, trimmed of excess fat and cut into cubes
4oz (100g) streaky bacon, rind removed, and bacon cut into 1" pieces
8 small onions or shallots, peeled and left whole
1 garlic clove, crushed
1 tablespoon flour
1/4pint (150ml) beef stock or canned consommé
1/4pint (150ml) red wine
1 teaspoon dried mixed herbs
1 small bay leaf
Salt and freshly ground black pepper

Melt the lard in a heavy pan, add the meat and fry briskly, a few pieces at a time, until sealed and brown. Drain (It is a good idea to use absorbent kitchen paper to remove excess fat!) and place in a casserole dish.

Add the bacon to the pan and fry briskly, then stir in the onions, or shallots, and garlic and fry for 1 minute. Sprinkle in the flour and allow to brown, stirring occasionally. Gradually add the stock and red wine, the mixed herbs, ( Those neat little herb cubes are great to use in this... use 2!) and bay leaf and bring to the boil, stirring constantly. When the sauce has thickened, add seasoning to
taste and pour over the meat.

Cook the casserole, covered, in a moderate oven, (180C/350F or Gas Mark 4) for 2 to 2* hours or until the meat is tender. Remove the bay leaf.

To Freeze:
Cool quickly, cover, seal and freeze.

To Serve:
Reheat the frozen dish, covered, in a moderate oven (as before) for 1 to 1* hours or until heated through. Taste and adjust the seasoning.

CALIFORNIA CLUB PASTA SALAD

3 cups uncooked medium pasta shells (7 1/2 ounces)
3/4 cup fat-free ranch dressing
1 medium tomato -- chopped (3/4 cup)
1/4 pound deli-style sliced fat-free ham -- cut into 1/2-inch strips
1/4 pound deli-style sliced fat-free turkey -- cut into 1/2-inch strips
2 medium green onions -- sliced (2 tablespoons)
1 (10-ounce) bag washed fresh spinach
1/4 cup imitation bacon-flavor bits

Cook and drain pasta as directed on package. Rinse with cold water; drain.

Toss pasta, dressing, tomato, ham, turkey and onions. Place spinach on serving platter. Top with pasta mixture. Sprinkle with bacon bits. Yield: 6 servings.

CARNE ASADA STEW

1 1/2 lbs round steak, cut into 1" strips
1 tbsp olive oil
5 large scallions (or 9 small)
2 cloves garlic, chopped or run through a garlic press
1 package Lawry's Carne Asada seasoning mix
1 cup water
1 cup frozen peas
1 cup frozen corn
15 oz. can stewed tomatoes, cut up
salt and pepper to taste
1 cup minute rice
1 cup water

In an electric skillet on 300, or large frying pan over medium-high heat, heat oil. Add scallions and garlic, sauté until tender, add beef. Mix 1 cup water and Carne Asada seasoning mix together with a wire whisk or fork, add to mixture in skillet. Bring to a boil, reduce medium.

Prepare minute rice by mixing with 1 cup water and microwaving on high for 5 minutes, covered. Let stand for one minute, fluff with a fork.

Add frozen corn and peas to skillet and cook for five minutes on medium heat (250 in electric skillet). Add canned tomatoes, with juice. Add rice. Salt and pepper to taste. Reduce heat, simmer for 20 minutes, half covered.

Serve with sliced bread and butter, or tortillas.

CARROTS WITH HONEY AND THYME

4 Tbsp (60 ml) butter
2 shallots, finely chopped
4-6 large carrots, peeled and shredded
3 Tbsp (45 ml) honey
1/2 tsp (2 ml) dried thyme, crushed
Salt and freshly ground pepper to taste

Heat the butter in a skillet over moderate heat and sauté the shallots until tender but not brown, about 5 minutes. Add the remaining ingredients, tossing to combine. Cover the skillet and cook for 5 minutes, stirring once or twice. Serves 4 to 6.

CEREAL BARS

1 cup white corn syrup
1 cup sugar
1 cup peanut butter
4 cups Rice Krispies -or Cheerios

Boil syrup and sugar for 1 minute. Add peanut butter and mix well. Add
cereal and stir to coat well. Spread on cookie sheet or drop by tablespoon.

CHEDDAR STUFFED BURGERS

3 Tbsp. ketchup
2 eggs
1/2 cup bread crumbs
3 Tbsp. Worcestershire sauce
2 Tbsp. fresh parsley, chopped
1 1/2 tsp. chili powder
1 tsp. garlic powder
3/4 tsp. salt
1/2 tsp. minced dried onion
1/2 tsp. ground pepper
1/4 tsp. hot pepper sauce

1 1/2 lbs. lean ground turkey
1 ounce low-fat cheddar cheese, cut into four pieces
4 hamburger buns (look for the healthy versions!)
Romaine lettuce leaves, torn into pieces
8 thin tomato slices

Prepare grill or broiler. Combine ketchup and next 10 ingredients. Stir half of ketchup mixture into turkey and combine well.

Divide into 8 equal patties and place 1 piece of cheese on 4 of them. Top with remaining patties, pinching edges to seal. Grill or broil, turning once, until cooked through, brushing remaining sauce over burgers during the last 2 minutes of cooking time.

Serve on buns with lettuce and tomato. Makes 4 servings.

CHEWY CHEERIOS

1/2 cup white sugar
1/2 cup brown sugar
1 tsp vanilla
2/3 cup peanut butter
1 cup white corn syrup
1/2 stick butter or margarine
1/4 cup cocoa
7 cups cheerios

Butter 9x12 pan. Set aside. In a saucepan, mix cocoa with sugars and add syrup and butter. Bring this to a boil and let boil for 1 minute. Remove from heat and add vanilla and peanut butter. Mix until smooth and add cheerios. Mix well to coat the cheerios, then spread in the buttered pan. Cool and cut into squares.

CHEWY DOUBLE CHOCOLATE CHIP COOKIES

1 1/4 cups (2 1/2 sticks, or 275 g) butter or margarine
2 cups (500 ml) sugar
2 eggs
2 tsp (10 ml) vanilla extract
2 cups (500 ml) all-purpose flour
3/4 cup (180 ml) unsweetened cocoa powder
1 tsp (5 ml) baking soda
1/2 tsp (2 ml) salt
10 oz (280 g) chocolate chips

Cream the butter and sugar in an electric mixer until light and fluffy. Add the eggs and vanilla and beat well. Combine the flour, cocoa powder, baking soda, and salt. Add the flour mixture to the butter mixture gradually, beating until it is well incorporated. Stir in the chocolate chips and drop rounded teaspoonfuls onto an ungreased baking sheet. Bake in a preheated 350F (180C) oven for 8 to 9 minutes, until the cookies have puffed up (they will flatten as they cool). Cool slightly before removing to a wire rack to cool completely. Makes 4 to 5 dozen.


CHICKEN MARSALA
CARRABBA'S(r)

Menu Description: Fire-roasted chicken breast topped with mushrooms, prosciutto and our Florio Marsala wine sauce."

For Carrabba's clones, this recipe tops the list in numbers of requests that roll in. To reverse engineer this big-time favorite entree, we ordered our dish to go, with the sauce on the side, to better attack each element separately in the underground lab. Recreating the secret sauce is easy enough with a couple small cans of sliced mushrooms, a bit of prosciutto, marsala wine, shallots, garlic and some other good stuff. As for cooking up your chicken, make sure your barbecue grill is good and hot. The restaurant chain grills the chicken breasts over a very hot real wood fire, so crank that grill up high enough to get the flames nipping at your chicken. And if your grill has a lid, keep it open.

Marsala Sauce
1/3 cup butter
1 slice prosciutto, diced
2 teaspoons minced shallots
2 teaspoons minced garlic
2 4-ounce cans sliced mushrooms (drained)
1/4 cup marsala wine
1/4 teaspoon ground black pepper
1 cup chicken stock
2 teaspoons corn starch
1 teaspoon minced fresh parsley
2 tablespoons heavy cream

Chicken Spice
1 1/4 teaspoons salt
1 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1/4 teaspoon marjoram
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

4 chicken breasts (small butterfly cut double breasts or large single breasts)
olive oil

1. Melt butter over low heat in a medium saucepan.
2. Turn heat up to medium/high to sauté the prosciutto in the melted butter for about 2-3 minutes (be careful not to burn the butter). Add shallots and garlic and sauté for about 30 seconds. Add marsala wine, simmer for another 30 seconds or so, then add mushrooms (drain off liquid) and black pepper. Simmer over medium/high heat for 5 minutes.
3. Dissolve corn starch in chicken stock. Add stock to the saucepan and simmer for an additional 5 minutes.
4. Add parsley and cream to the sauce and simmer for 3 to 4 minutes or until thick. Remove pan from the heat, then cover it until needed.
5. Preheat barbecue grill on high heat. Combine ingredients for chicken spice in a small bowl. Use your thumb and fingers to crush the spices in the bowl to make a finer blend.
6. Brush each chicken breast generously with olive oil. Sprinkle spice blend over both sides of each chicken breast and grill for 6 to 8 minutes per side or until done. Give chicken a one-quarter turn on each side while cooking to make criss-cross grill marks.
7. Serve entree by arranging each chicken breast on a plate. Spoon one quarter of the Marsala sauce over each serving of chicken and serve it up. serves 4.

CHICKEN POTATO SALAD
Serves 5

DRESSING:
3/4 cup fat-free mayonnaise -- *see Note
2 Tbsp. grated Parmesan cheese
1/2 tsp. Splenda -- **
1/2 tsp. dried oregano leaves
1/4 tsp. onion powder

SALAD:
2 cups diced cooked potatoes
2 cups Broccoli Cuts -- (from 1-Ib. pkg.)cooked until crisp-tender, drained
2 cups cooked chicken breast half -- cubed
1 jar diced pimiento -- (2-oz.) drained

In small bowl, combine all dressing ingredients; blend well. In large bowl, combine all salad ingredients. Add dressing; stir gently to coat. Serve this contemporary main dish potato salad with your favorite rolls and fresh fruit.

CHICKEN RICE DISH

1 box (6 oz.) Uncle Bens Wild Rice, prepared according to pkg. directions
36 ozs. cooked cubed chicken
1 diced green pepper
1 medium onion, chopped
1 cup celery, diced
6 oz. can sliced water chestnuts
2 cans low fat cream of mushroom soup
3/4 cup low fat mayonnaise (I use Weight Watchers)

Mix together and let set overnight in sprayed cake pan. Crumble 3 ounces potato chips on top just before baking. Bake at 350 degrees for 30 to 45 minutes.

CHOCOLATE CREAM CHEESE FUDGE

6 oz (170 g) semisweet chocolate chips
6 oz (170 g) cream cheese at room temperature
2 Tbsp (30 ml) milk or cream
4 cups (1 L) sifted powdered (confectioner's) sugar
1 tsp (5 ml) vanilla extract
1/4 tsp (1 ml) salt
1 cup (250 ml) coarsely chopped walnuts, peanuts,
or pecans (optional)

Melt the chocolate chips in a saucepan set over simmering water. Meanwhile, beat the cream cheese and milk in an electric mixer until smooth. Beat in the sugar 1/2 cup (125 ml) at a time until smooth. Blend in the melted chocolate, vanilla, salt, and optional nuts. Press into a well buttered 8- or 9-inch (20 or 23 cm) square baking pan and refrigerate overnight or until firm. Cut into 1-inch (2.5 cm) squares before removing from the pan. Makes about 64 squares.

COCONUT ORANGE CHOPS

4 pork rib chops -- 1-inch thick
1/2 cup flaked coconut
1/2 cup orange juice
1 teaspoon salt
Few drops of hot pepper sauce
Pepper -- to taste
1 pound fresh spinach -- cleaned, stems removed
3 tablespoons toasted coconut (3 to 4 tablespoons)

In blender or food processor container, combine the 1/2 cup coconut and orange juice. Blend or process about 30 seconds to one minute, or until nearly smooth.
Strain, pressing liquid from solids. Discard solids. Add salt and hot pepper sauce to orange juice mixture.

Brush chops with orange juice mixture. Sprinkle with pepper. Broil chops 4
inches from heat for 10 minutes. Turn over and brush again. Broil 4-6 minutes more or to desired doneness.

Meanwhile, place cleaned spinach in large kettle or Dutch oven. Drizzle remaining orange juice mixture over spinach. Cover and steam 1-1 1/2 minutes.
Divide steamed spinach between 4 plates. Top with a chop and sprinkle with
toasted coconut. Yield: 4 servings.

COEUR A LA CREME

1/2 pound cottage cheese
8 ounces cream cheese, softened
1/8 tsp. salt
1 cup heavy cream
1 pint fresh or frozen (thawed) strawberries or raspberries

Sieve cottage cheese or whirl in processor until smooth. Add cream cheese and salt, process until smooth. Add cream and beat until mixture is very smooth.

Turn the mixture into 4 individual heart-shaped baskets or porcelain Coeur dishes lined with moistened cheesecloth (or use 1 large basket or Coeur dish).
Place each basket over a bowl or place dishes on platter. Refrigerate overnight to drain.

Before serving, turn out of container(s) and garnish with whole berries. Serves 4.
Note: Baskets and Coeur a la creme molds are available in gourmet cookware shops.

COLORFUL BOWTIE PASTA WITH VEGGIES

8 oz. farfalle (bowtie), or penne pasta
2 large plum tomatoes, diced about 1 1/2 cups
1 clove garlic, crushed
15-ounce can great northern or other white beans, drained
1/4 cup low-sodium chicken broth
5 cups coarsely chopped fresh spinach (about 6 oz.)
3/4 cup shredded mozzarella (3 oz.)
1/2 cup (1 oz.) Parmesan or Asiago cheese
Freshly ground black pepper

Cook pasta according to package directions. While pasta is cooking, lightly
grease a large (12 inch) skillet. Heat over medium-high heat; when hot, add tomatoes and garlic. Cook and stir about 2 minutes or until tomatoes are slightly soft. Stir in beans, broth, and spinach. Cook until spinach just wilts, stirring
constantly. Drain pasta well and add to skillet. Stir in cheeses and season with
freshly ground pepper. Toss lightly and serve immediately. Serves 4.

COOL AND EASY STRAWBERRY CHIFFON PIE

1 package (.3 ozs.) sugar-free strawberry gelatin
3/4 cup boiling water
1-1/4 cups cold water
1 cup reduced-fat frozen whipped topping, thawed
2-1/4 cups sliced strawberries, divided
1 reduced-fat graham cracker crust ( 8 inches)

In a large bowl, dissolve gelatin in boiling water. Stir in cold water. Refrigerate until slightly thickened. Fold in the whipped topping and 2 cups of the straw-berries. Pour into the crust. Refrigerate for 3 hours or until set. Garnish with the remaining strawberries.

CORN PUDDING

4 medium ears corn*
2 tablespoons sugar
2 tablespoons all-purpose flour
1/2 teaspoon salt
Dash pepper
2 eggs
1 1/4 cups milk
2 tablespoons margarine or butter -- melted
1/2 teaspoon ground nutmeg

Heat oven to 350F. Grease 1-quart casserole or soufflé dish. Cut enough kernels from corn to measure 2 cups. (Scrape ears with knife to extract all pulp and milk.) Mix the corn, sugar, flour, salt and pepper in 2-quart bowl. Stir in eggs. Stir in milk and margarine; pour into casserole. Sprinkle with nutmeg.

Set casserole in baking pan on middle oven rack. Pour hot water into pan on
middle oven rack. Pour hot water into pan until about 1 1/2 inches deep. Bake until knife inserted halfway between center and edge comes out clean, about 50 to 55 minutes. Yield: 8 servings.

CREAM CHEESE SPREADS and DIPS

Lox spread

1 lb. good cream cheese, softened to room temperature
1 lb. lox scraps (such as from the tail or around the fins)

Mix thoroughly and chill.

Chive spread

1 lb. good cream cheese, softened to room temperature
1 lb. fresh chives

Mix thoroughly and chill.

Scallion spread

1 lb. good cream cheese, softened to room temperature
1 lb. fresh scallions (green onions)

Mix thoroughly and chill.

Caper spread

1 lb. good cream cheese, softened to room temperature
1 lb. large capers

Mix thoroughly and chill.

Herb spread

1 lb. good cream cheese, softened to room temperature
1 lb. fresh herbs, whatever one or combination you like; fresh only, chopped
I like French tarragon, or oregano, or oregano and basil (2 parts basil to 1 part
oregano) or English lavender, or anything else you have growing in a pot

Mix thoroughly and chill.

Smoked seafood spread

1 lb. good cream cheese, softened to room temperature
1 lb. smoked oysters or shrimp or whatever you like

Mix thoroughly and chill.

Strawberry Cream Cheese

8 ounces Cream Cheese, softened
8 ounces Strawberry Preserves
1 Tbsp. Lemon Juice

In a large mixing bowl, whip creamed cheese until fluffy, then add
strawberry preserves and lemon juice; mix well. Then transfer to
containers. Store in refrigerator up to 2 weeks, or freeze up to 6 months.

CREAM OF MUSHROOM SOUP

4 tablespoons butter
1/4 cup chopped onion
1/2 pound mushrooms chopped fine
1 tablespoon of flour
2 cups of chicken broth
1/2 cup of cream
salt and pepper to taste
garlic powder (optional)

Melt the butter in a pot and add the onion and mushrooms. Cook over low heat for 15 minutes, stirring occasionally. Sprinkle with the flour and cook for a few minutes more. Slowly add the stock, and heat, stirring, until it reaches the boiling point. Reduce heat and simmer for 20 minutes. Stir in cream, add salt and pepper to taste, and reheat before serving.

DIRTY RICE

2 Tbsp (30 ml) vegetable oil
1/4 lb (125 g) ground pork or beef
1 tsp (5 ml) cayenne pepper, or to taste
Salt and freshly ground pepper to taste
1 tsp (5 ml) paprika
1 tsp (5 ml) dry mustard
1/2 tsp (2 ml) ground cumin
1/2 tsp (2 ml) dried thyme
1/2 tsp (2 ml) dried marjoram
1 Tbsp (15 ml) finely chopped garlic
1/2 cup each finely chopped onions, green and/or red bell pepper, and celery
3 cups (750 ml) beef or chicken stock
1 1/2 cup (375 ml) uncooked white rice

Cook the meat in the vegetable oil in a large skillet over high heat for about 5 minutes, until thoroughly browned. Stir in the seasonings and the onion, peppers, and celery. Reduce the heat to a moderate flame and cook, stirring frequently, for about 10 minutes. Add the stock and stir, being careful to scrape all the brown bits off the bottom of the skillet. Add the rice and stir thoroughly. Cover and reduce the heat to very low. Cook for 15 minutes without lifting the
lid. Remove from the heat and fluff the rice with a fork. Keep tightly covered if not served immediately. Serves 4 to 6.

EASY TIRAMISU

6 tablespoons Kahlúa or other coffee liqueur
3 tablespoons sugar
1 tablespoons water
2 teaspoons instant espresso powder or instant coffee powder
1/2 cup whipped cream cheese
2 tablespoons whipping cream
4 1/2-inch-thick slices purchased pound cake
2 teaspoons unsweetened cocoa powder

Combine Kahlúa, 1 tablespoon sugar, 1 tablespoon water and instant espresso powder in small bowl, stir until espresso powder dissolves.

Combine cream cheese, whipping cream, 1 tablespoon Kahlúa mixture and remaining 2 tablespoons sugar in another small bowl and whisk to blend.

On two dessert plates, place one slice cake each. Brush each slice with 1/4 of Kahlúa mixture. Divide cheese mixture evenly and spread over each cake slice.

Top each with remaining slices of cake. Brush each with remaining Kahlúa mixture. Sift cocoa over cakes. Serve immediately or cover and refrigerate up to 1 day. Makes 2 Servings

EMERALD ICE CREAM PARFAITS

1/2 gallon vanilla ice cream
3/4 cup crème de menthe (or 1/3 cup crème de menthe & 1/3 cup crème de cacao, for a grasshopper)
1 8-oz. carton whipped topping
1/2 cup pecans chopped

Place 1 scoop of ice cream in a parfait glass or another clear glass. Drizzle 1 Tbsp. crème de menthe (or both crème de menthe and crème de cacao) over ice cream and repeat with another scoop and drizzle. Top with whipped topping and chopped pecans.

EROTICA CHAMPAGNE COCKTAIL

3/4 ounce passion-fruit flavored liqueur
3/4 ounce vodka
3/4 ounce pineapple juice
1 dash Angostura bitters
Dry sparkling wine or champagne to top off
Garnish: 1 piece pineapple and 2 maraschino cherries

Shake all ingredients except champagne and garnishes, with ice in a shaker. Strain into champagne glass and top of with champagne.

Garnish with pineapple and cherries, perching the pineapple on the rim of the glass and fasten cherry to it with a toothpick.
FONDUES
Easy Cheese Fondue

1 can cheddar cheese soup
1 can cream of 'something' soup
1 cup cheese cubed (cheddar, Muenster, brick all melt well - Colby,
Mozzarella 'string' more, but still will work)
about 1/4 to 1/2 c milk

Put in a saucepan on med. low heat, stirring often until melted together.
Serve with fresh Italian or French bread and veggies for dipping - we like
broccoli and cauliflower dipped in the cheese.

Chocolate Fondue

Chocolate Fondue is elegant and yet so easy to make. Don't just save this
dessert idea for special gatherings...enjoy it everyday with your family.
Kids will enjoy dipping fruits and crackers into this chocolate treat!
makes about 2 cups

1 cup semi-sweet chocolate chips
2 tablespoons margarine or butter
1 (14-oz.) can Sweetened Condensed Milk (NOT evaporated milk)
2 tablespoons water
1 teaspoon vanilla extract

In heavy saucepan, over medium heat, melt chips and margarine with Eagle
Brand and water. Cook and stir constantly until thickened, about 5 minutes.
Add vanilla. Serve warm as a fruit and cookie/cracker dipping sauce or
drizzle over ice cream or cake. Refrigerate leftovers.

Tip: Prepare an elegant fondue tray -- Cut up a variety of fresh fruits
(strawberries, bananas, pineapple, apples, grapes or other favorites). Use
small decorative toothpicks to easily pick up individual fruits and dip into
chocolate fondue. Be sure to have dessert plates on hand! Note: Fondue will
thicken as it cools. If fondue becomes too thick for dipping, simply place
into microwave safe bowl and heat for a few seconds till fondue is smooth
and blended. Be careful, fondue will be hot when removed from microwave.

Lighten Up! Fudge Fondue

Makes one quart

2 cups fat free evaporated milk
6 tablespoons soft canola margarine
1 1/3 cups granulated sugar
1 1/3 cups dark brown sugar
1 1/3 cups unsweetened cocoa powder
Pinch of salt
1 tablespoon vanilla extract

Heat the milk in a double boiler over moderate heat. Add the margarine and
allow to melt. Add sugars and stir until completely dissolved. Whisk in
cocoa and salt until the mixture is smooth. Remove from heat. Stir in vanilla
extract. Strain. Transfer to fondue pot with warmer. Serve with plates,
forks and a platter of bite-size "dippers" of fresh or dried fruit, cubes of
angel food cake, marshmallows, or pretzels. Refrigerate any leftover sauce.

Recipe created exclusively for Cooking.com by Cheryl Forberg, R.D., Health
Editor at Cooking.com.

This decadent sauce takes only minutes to prepare. Fat free "dippers" for
this dessert fondue include cubes of angel food cake, marshmallows, fresh
strawberries, banana slices, dried apricots and pretzels. Leftover sauce
keeps well in the refrigerator, and can also be served with frozen yogurt or
ice cream.

Meat and Veggie Fondue

Chicken, cut in 3/4" pieces
Tender Beef, trimmed of fat, cut in 3/4" pieces
Kidney, soaked in salt water at least 12 hours, then cleaned and cut into
3/4" pieces
Squash cut in 1" chunks
boiling onions
Bell pepper cut in 1" chunks
Small pieces of broccoli or cauliflower that have been dipped into batter
oil
dipping sauces

Measure the amount of oil to fill your fondue pot 3/4 of the way full. Leave
about 1/4" oil in fondue pot and begin to heat over Sterno or whatever your
fondue pot uses as a heat source.. Heat remaining oil in a saucepan until
bubbly and hot. CAREFULLY transfer oil from saucepan to fondue pot. Using
fondue forks, dip meat or vegetables into hot oil. Only 2 forks should be in
pot at one time or the oil will cool too much. Check meat or vegetables
after a couple of minutes. Vegetables dipped in batter should be golden
brown, not dark brown. Serve with various dipping sauces.

Cheese Fondue

10-oz. can cheddar cheese soup 1 lb block Velveeta cut in 8 pieces
1 lb Swiss cheese, grated 12-oz. can beer (or apple cider)
1/2 tsp hot pepper sauce 2 drops liquid smoke flavoring

Place all ingredients in crockpot. Stir to mix. Cover and cook on low for 2
hours. After 1 hour of cooking time, stir. Before serving, whisk to blend.
Serve with bread sticks or veggies for dipping. Or use cubes on Sourdough
or French bread on fondue forks for dipping.

White Chocolate and Raspberry Swirl Fondue
Makes 6 to 8 servings

Red raspberry puree swirled into ivory white chocolate creates a
show-stopping, marbleized look. Also, the acidic raspberries help to balance
the sugariness of the white chocolate. Because of white chocolate's inherent
sweetness, I prefer to serve this with tart fruits or not-too-sweet cookies
like biscotti.

1 (6-ounce) basket fresh raspberries
1 cup heavy cream
1 pound high-quality white chocolate, finely chopped

What to dip:

Biscottis
Large whole strawberries with stems attached
Ripe peaches or nectarines, pitted and sliced
Raspberries
Bananas, cut into bite-sized pieces
Ripe pineapple, pared, cored, and cut into bite-sized wedges
Pound cake cut in 1" squares
Angel food Cake cut in 1" squares

1. Set aside about one-third of the raspberries for dipping into the
finished fondue. In a blender or a food processor fitted with the metal
chopping blade, puree the remaining raspberries. Strain the puree through a
fine-meshed wire sieve into a small bowl, rubbing the puree through the
sieve with a rubber spatula. Discard the seeds. Set the strained puree
aside.

2. In a medium, heavy-bottomed saucepan, bring the cream to a simmer over
medium heat. Remove from the heat and add the white chocolate. Let stand
until the chocolate softens, about 3 minutes. Whisk until smooth.

3. Transfer the fondue to a ceramic fondue pot or chafing dish and keep warm
over a burner. Drizzle the raspberry puree over the fondue. Swirl a knife
through the puree to create a marbleized effect. Serve immediately, with the
reserved raspberries and other ingredients of your choice for dipping.

Chocolate Fondue
Source: Le Cordon Bleu Chocolate
Serves 4

Tradition states that if you drop your fruit into the fondue you must kiss
the person opposite you.

1 1/4 cups whipping cream
3 tablespoons milk
1 vanilla bean
1 lb. semisweet chocolate, finely chopped
1 banana
3 apples
4 slices fresh or canned pineapple
1/2 pint strawberries
Pound cake cut in 1" squares
Angel food Cake cut in 1" squares

Place the cream and milk in the top of a double boiler. Split the vanilla
bean lengthwise and scrape the seeds into the mixture. Place the boiler
insert over direct heat and slowly heat until just at boiling point. Remove
from the heat, discard the vanilla bean and stir in the chocolate until
melted and smooth. Keep the fondue warm by placing the insert over lukewarm
water.

Cut the fruit into large slices or chunks, depending on the type of fruit.
Leave the strawberries whole. To serve, skewer a mixture of fruits for
each person and serve with a small dish of fondue on each individual plate.
Alternatively, serve the fondue in the center of the table with the fruit
and allow each person to dip one piece of fruit at a time into the fondue.

CHEF'S TIP: Vary your fruit selection to take advantage of each season.

Double Chocolate Fondue

15 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
2 tablespoons unsalted butter, melted
2 cups heavy cream
1/3 cup sugar

Accompaniments:
apple wedges
cookies
Rice Krispies Treats
banana pieces
strawberries
Angel food or Pound cake cut in 1" squares

1. In top of a double boiler or a metal bowl set over a saucepan of
simmering water melt chocolate, stirring until smooth, and stir in butter
until it is incorporated.

2. In heavy saucepan heat cream over moderate heat until hot but do not
boil. Add sugar and stir until dissolved. Add cream to chocolate by 1/2
cupfuls, stirring until cream is incorporated before adding next 1/2 cupful.

3. Serve fondue in a fondue pot over a very low flame, with accompaniments.

Makes about 3 1/2 cups chocolate fondue, serving 6 to 8.

GOLDEN POTATO COATED BAKED CHICKEN

4 skinless boneless chicken breast halves -- (about 1 pound)
1 egg white
2 tablespoons water
1/4 cup mashed potato mix -- (dry)
1 tablespoon cornstarch
2 teaspoons Italian seasoning
1/4 teaspoon ground red pepper -- (cayenne)
Butter-flavored cooking spray

Heat oven to 425F. Spray 12-inch pizza pan or jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, with cooking spray. Remove fat from chicken.

Mix egg white and water. Mix potato mix, cornstarch, Italian seasoning and red pepper in a second bowl. Dip chicken into egg white mixture, then coat with
potato mixture. Place in pan so pieces don't touch. Spray chicken lightly with cooking spray.

Bake uncovered about 25 minutes or until juice of chicken is no longer pink
when centers of thickest pieces are cut (do not turn chicken while baking).
Yield: 4 servings.

Serving Ideas : For a fresh-tasting accompaniment to this crispy chicken,
sprinkle chopped fresh basil leaves over sliced roma (plum) tomatoes. Then
drizzle on reduced-calorie or fat-free Italian dressing.

GRANDMA JACOBS POTATO SOUP

My grandmother thought that no proper dinner ever began without soup. This is a very inexpensive and easy Old World recipe she brought with her from the Warsaw Ghetto, and taught to my mother. Whenever my mom made it -- when I was very small -- my dad always referred to it as "Soupe du Jour-du Jour" when I asked what we were having. I have since learned that Alsatians think this is a "French" soup! I just think it's GOOD! [Not written by Spike] Serves 6

A large pot of cold water
4 large Idaho potatoes, peeled
2 ribs celery, coarsely chopped
2 carrots, coarsely chopped
1 small onion, chopped
1 medium-large onion, stuck with 2 cloves and poked through with a knife
Sea salt and white pepper
1 dried (green) bay leaf
1/2 cup flour
1 stick unsalted butter (1/4 pound)

Cube the potatoes and add them to the pot of water along with all the other vegetables. Bring the mixture to the boil, and allow to simmer merrily for 30 minutes.

In a medium sized skillet, melt the butter and add the flour to make a roux. Stir constantly to remove any potential lumps and make a smooth paste. Continue stirring constantly until the roux turns VERY dark brown. BE CAREFUL NOT TO BURN THE ROUX or you have to start all over again.

Remove the soup pot from the heat and add the roux, stirring constantly. When the foaming subsides, taste, and correct the seasoning.

Remove the bay leaf and the whole onion before serving.

Teacher's Tip: Because this soup is so plain, you can easily embellish it by adding a pound of tiny bay scallops about 2 minutes before serving; or slice some garlicky sausage into the soup and allow to heat through. You can
add both the scallops and the sausage, if you like.

GREEK MEATBALLS

2 pounds very lean ground beef
1 large egg -- slightly beaten
1 onion -- finely chopped
1 teaspoon salt
1 (12 oz.) bottle chili sauce
1 (10 oz.) jar grape jelly
1 tablespoon lemon juice

Combine chili sauce, jelly, and lemon juice in large saucepan and heat slowly to boil. Make meatballs of desired size from first 4 ingredients and drop gently into boiling sauce. Simmer for 30 to 40 minutes.

Meatballs will absorb more of the sauce if they are made a day ahead and reheated just before serving. If ground beef is not entirely fat-free, chill after cooking and remove fat from top before reheating.

GRILLED SESAME CHICKEN BREAST
DIABETIC RECIPE (Practical Kitchen)

4 - 4 oz. boneless, skinless chicken breast halves
1 tablespoon brown sugar (or equivalent)
3 tablespoons reduced-sodium soy sauce
1 tablespoon sesame seeds
2 cloves garlic, chopped
1/8 teaspoon black pepper

Combine all ingredients except chicken in a shallow dish. Mix well. Add chicken, turning to coat. Cover and marinate in the refrigerator at least 2 hours. Remove chicken from marinate. Put the marinade aside. Grill 4 to 5 inches from medium-hot coals for 15 inches from medium-hot for 15 minutes. Turn and baste frequently with reserve marinade. Serves 4.

HAM STROGANOFF ON CHEESY ONION BISCUITS

2 Tbsp. butter or margarine
2 cups chopped, cooked ham
1/4 cup finely chopped onion
1 (103/4-oz.) can cream of chicken soup, undiluted
1/2 cup milk
1 (8 oz.) carton sour cream
1/8 tsp. pepper
Cheesy Onion Biscuits

Melt butter in a heavy skillet over medium-high heat; add ham and onion, cook, stirring constantly, until onion is tender. Stir in cream of chicken soup and milk; cover and cook over medium heat 3 to 4 minutes. Stir in sour cream and pepper; cook over low heat until mixture is thoroughly heated. Serve between split Cheesy Onion Biscuits.

CHEESY ONION BISCUITS

2 cups all-purpose flour
3 Tbsp. instant nonfat dry milk powder
4 tsp. baking powder
3/4 tsp. salt
1/3 cup butter or margarine
1/2 cup grated Parmesan cheese
2 Tbsp. finely chopped green onions
3/4 cup water

Combine flour, instant nonfat dry milk powder, baking powder, and salt in a large bowl; cut in butter with a pastry blender or fork until mixture is the size of peas. Stir in Parmesan cheese and green onions. Add water, stirring with a fork until dry ingredients are moistened. Turn biscuit dough out onto a lightly floured surface, and knead lightly 5 or 6 times. Roll to 1/2-in. thickness; cut with a 3-in. round cutter. Place on a lightly greased baking sheet. Bake at 400F for 15 minutes or until lightly browned. Yield: 8 biscuits.

HEARTS OF PALM SALAD

1 jar hearts of palm
1 head Boston bib lettuce
1 cup of sliced olives
1/2 cup extra virgin olive oil
3/4 cup red wine vinegar
1 Tbsp. fresh parsley, chopped
1 clove garlic, minced
Salt and pepper to taste

Place several lettuce leaves on a salad plate, top with hearts of palm and sprinkle with olive slices. Combine olive oil, red wine vinegar, parsley, garlic and salt and pepper. Shake well. Drizzle over salad.

HERBED BULGUR PILAF

1/4 cup orzo
1 tablespoons olive oil
1/2 cup bulgur wheat, coarse
1 cup chicken or vegetable broth
1/4 cup chopped onion
1/2 teaspoon oregano
1 tablespoon finely chopped parsley

Sauté orzo in olive oil until golden. Add wheat and sauté 1 more minute. Slowly add broth. Stir in onion and herbs, bring to boil.

Cover and simmer 20-25 minutes. Remove from heat and fluff with a fork.
Serves 2-3.


HERBED FUSILLI

2 tablespoons olive oil
1 medium zucchini, halved lengthwise, thinly sliced
2 large garlic cloves, chopped
16 oz. can Italian plum tomatoes with juices
1 teaspoon capers
1/2 cup dry white wine
1 1/4 teaspoons dried thyme, crushed, divided
8 ounces fusilli or other short pasta, freshly cooked
1 1/3 cups packed shredded Monterey Jack cheese (low fat works)

Heat olive oil in heavy medium broiler-proof skillet over medium heat. Add zucchini and garlic, sauté until fragrant, about 1 minute.

Add tomatoes with juices, white wine and 1 teaspoon thyme.

Bring to simmer, breaking up tomatoes with back of spoon. Cook until sauce thickens slightly and zucchini is tender, stirring occasionally, about 12 minutes. (Sauce can be prepared up to 2 hours ahead.)

Let stand at room temperature. Bring sauce just to simmer before continuing.

Preheat broiler. Add pasta to sauce and toss to coat evenly. Sprinkle with cheese. Sprinkle remaining thyme over cheese. Broil just until cheese melts and begins to brown in spots, about 1 minute. Serves 2.

HOT MACADAMIA DIP

1 8-oz. package cream cheese, softened
4 oz sour cream
1 clove garlic, minced
1 Tbsp. green onions, chopped
1 tsp. prepared horseradish
1/2 cup macadamia nuts, chopped
Salt and pepper to taste

Combine all ingredients together and mix well. Place in a baking dish and bake at 350 degrees for 15 minutes. Serve warm with assorted crackers or crusty bread.

JAPANESE PINK SAUCE
(Seafood Dipping Sauce)

1 cup Hellmann's mayonnaise (Best Foods on the West Coast USA)
3 teaspoons paprika
1 teaspoon lemon juice
1 teaspoon sugar (or substitute for diabetics)
1 teaspoon water
1/2 teaspoon garlic powder
1/4 teaspoon powdered ginger
salt

1. Start with the 1 cup mayonnaise (not Miracle Whip) and then whisk in the ingredients in order of listing. Taste before adding salt and adjust any seasonings.

2. You should not be able to taste any one ingredient.

LAYERED DIP

2 16-oz cans refried beans
1 8-oz. package cream cheese, softened
1 tsp. ground cumin
1 16-oz. package frozen corn
2 cloves garlic, minced
1/2 cup fresh cilantro
2 fresh tomatoes, chopped
1 small sweet onion, chopped
1 jalapeno pepper, seeded and chopped
Juice of 1 lime
Salt and pepper to taste
8 oz. Monterey Jack cheese, shredded

Combine refried beans, cream cheese and cumin and mix well. Spread on the bottom of a greased 8 x 8-inch baking dish. Sauté corn and garlic in a saucepan for a few minutes and then remove from heat and reserve. Combine cilantro, tomatoes, onion, pepper, limejuice and salt and pepper and mix well. Place corn and garlic mixture in with tomato mixture and mix well. Place evenly over bean mixture and sprinkle with cheese. Bake at 350 degrees for about 15 - 20 minutes. Serve with tortilla chips.

LEMON ROSEMARY CHICKEN

2 chicken breast halves, skinned, boneless
1 lemon, juiced and strained
2-3 tablespoons flour
1 1/2 teaspoons fresh rosemary, finely chopped OR 1/2 teaspoon dried, crushed
1/2 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon ground pepper

Place chicken breasts in a large glass bowl. Pour lemon juice over, turn to coat all surfaces. Cover with plastic wrap and refrigerate at last 4 hours.

Put remaining ingredients in a bag. Add chicken, one piece at a time, and shake each piece until well coated with flour mixture.

Place chicken in a greased baking pan and bake in a preheated 350F. oven for about 45 minutes or until done. Serves 4.

LINGUINI WITH SHRIMP IN RED SAUCE
(Charleston Seafood Co)

1 1/4 lbs. medium shrimp, peeled, deveined and coarsely chopped
2 tbsp. olive oil
1 lg. onion, chopped
1-3 cloves garlic, minced and pressed
1/2 cup dry red wine (Chianti, Zinfandel, etc.)
1 can (28 oz.) chopped tomatoes in puree
2 tsp. dried basil
Salt and ground pepper to taste
12 ounces of dried linguini
Shredded or grated Parmesan cheese

Bring a large pot of water to a boil. Meanwhile, heat 1 tablespoon of the olive oil in a medium saucepan over medium-high heat. Add the onion and garlic and sauté until soft, about 5 minutes. Stir in the tomatoes and basil, return to a boil and cook 5 minutes, stirring occasionally.

Meanwhile add the remaining teaspoon of olive oil and 1/2 teaspoon of salt to the boiling water. Stir in the linguine and cook, stirring occasionally, until al dente,
about 20 minutes.

Add the shrimp and 1/2 teaspoon pepper to the tomato mixture. Reduce the heat to medium and cook, stirring frequently, until the shrimp are pink and cooked through, about 2 minutes., Taste the sauce for seasoning.

Drain the pasta and transfer to a large bowl. Add the red sauce and toss well. Divide the pasta and sauce among 4 dinner plates and sprinkle with Parmesan cheese, if desired. Serves 4.

MASTERPIECE SALAD

6 - 8 oz. mixed greens and baby spinach, washed
1/3 cup baby carrots, sliced thin
1 celery stalk, sliced thin
1/2 cup grape tomatoes
1 cup Calamata olives
1 cucumber, peeled and sliced thin
1 6-oz. can hearts of palm, sliced thin
1 6-oz. pickled baby corn
4 oz. crumbled real bacon pieces
8 oz. goat cheese
1 box croutons
1 8-oz. jar pickled beets
1 8-oz jar pickled artichoke hearts

Arrange greens in large salad bowl. Arrange remaining ingredients as artfully as possible to create your own masterpiece. For example the carrots, celery, tomatoes and olives can be arranged on top of greens. Add cucumber slices vertically around the edge of the bowl. Make a pattern with the hearts of palm and baby corn and then top the whole thing off with bacon and cheese. Once you serve the salad on bowls or plates, serve the croutons, and pickled beets and artichoke hearts as accompaniments to the salad and let each person decide how much to add to their own personal masterpiece. Serve with a variety of dressings and hot crusty bread.

ORANGE DATE SQUARES

1 cup dates, chopped
2/3 cup dark brown sugar
1/2 cup water
1/2 cup butter
6 oz. semi-sweet chocolate chips
2 eggs, beaten
1/3 cup orange juice
1/3 cup milk
1 tsp. baking soda
1 and 1/4 cups all-purpose flour
1/2 tsp. salt
2/3 cup walnuts, chopped

Place dates, brown sugar, water and butter in a saucepan and simmer until dates are soft. Remove from heat and add chocolate chips. Add eggs, orange juice and milk and stir. Combine baking soda, flour, salt and walnuts and fold in date mixture. Pour into a greased 13 x 9-inch baking pan and bake for 30 minutes at 350 degrees. Allow to cool and prepare glaze and drizzle over bars. Cut into squares and serve.

Glaze

3 cups confectioner's sugar
1 Tbsp. grated orange zest
1/3 cup milk

Combine ingredients and mix well.

OYSTERS ON THE HALF SHELL WITH HERB TOPPING

Topping:

2 tablespoons chopped fresh parsley
4 to 5 large fresh basil leaves, minced
1 garlic clove, minced
1/4 cup dry plain bread crumbs
1 1/2 teaspoon capers, rinsed, dried, chopped
2 tablespoons olive oil
1 teaspoon lemon juice
Salt

Oysters:

1 to 1 1/2 cups rock salt
8 oysters
1 to 2 tablespoons unsalted butter, divided into 8 small pieces
Lemon wedges

In a small bowl, combine the topping ingredients into a moist mixture, adding more lemon juice if necessary. Season lightly with salt, mix well.

Taste and adjust seasonings.

Line a small pie pan with rock salt. Shuck the oysters and drain the juices. Place each oyster on a shell.

Top oysters lightly with a scant teaspoon of herb mixture, place them on the salt.

(The salt will hold the oysters in place so they will not slide in the pan.) Cover with plastic wrap and refrigerate until ready to use.

Preheat the broiler. Remove plastic wrap, dot each oyster with a bit of butter. Place under broiler about 3 to 4 inches from heat.

Cook until topping is golden brown, about 1 minute. Serve immediately with lemon wedges.

Can prepare up to last paragraph several hours ahead. Complete last paragraph of instructions just before serving. Serves 2.

PARCHMENT POTATOES

For each serving:

12x12 -inch piece baking parchment paper
3 small red potatoes, quartered
3 cloves garlic
1/4 small onion, thinly sliced
2 teaspoons olive oil
sprig of fresh Rosemary (or 1 teaspoon dry)
Salt and pepper to taste
1 tablespoon Parmesan cheese

Fold the paper diagonally (like a diaper!) Crease it then open up again. Put potatoes, onions and garlic on paper, center it next to the crease.

Add Rosemary, salt and pepper. Sprinkle 1 T Parmesan on top. Drizzle oil over all and fold packet edges so that they are tightly rolled and the finished packet looks like a half-round.

Bake 45 minutes on a cookie sheet at 350F. Serve on bread and butter-size plates as a side dish.

Before serving, cut an "X" in the top of the packet and open up a bit- let each guest open packets completely.

PORK WITH PORT WINE AND RAISIN SAUCE
MAKES: 4 servings each of 1 pork chop and 2 tablespoons sauce.

1/2 cup port or other sweet red wine
1/3 cup raisins
2 teaspoons honey
1 teaspoon olive oil
4 (4 ounces each) boneless loin pork chops
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
1/2 cup fat-free, less-sodium chicken broth

In a mixing bowl, combine the port wine, raisins and honey; set the raisin mixture aside. In a large skillet, heat the olive oil over medium-high heat.

Sprinkle the pork with 1/4 teaspoon of the salt and the black pepper. Cook the chops 4 minutes on each side or until they're done, depending on the thickness of the chops. Remove them from the pan. Add the remaining 1/4 teaspoon salt and the broth to the pan, scraping the bottom of the pan to loosen any browned bits. Add the raisin mixture; cook the liquid over high heat until it's reduced to 1/2 cup (about 6 minutes). Serve it over the pork.

POTATO INFORMATION
But which one? When you think potatoes, think starch. Some spuds have more starch, some less. Potato plants grow best in high plateau areas, which is why Idaho grows great potatoes. Plenty of sun during the day makes a lot of food in the leaves. Cold nights forces the plant to turn that food into starch, which is stored in the "tuber" underground. That tuber is what we eat. Russets have lots of starch, making them perfect for baking, frying or mashing. Because of the higher starch, don't refrigerate your russets. That turns the starch into sugar, making the spud turn very dark brown when you cook it. Other potatoes, like reds and whites, are low in starch, but high in sugar. You need to refrigerate these potatoes. Because of low starch, these spuds are perfect for boiling or steaming, and make great salads.
PUMPKIN APPLE STREUSEL MUFFINS
(Union Hill B&B, Ionia, MI)

2 1/2 cups all-purpose flour
2 cups sugar
1 tablespoon pumpkin pie spice
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup pumpkin
1/2 cup vegetable oil
2 cups finely chopped peeled apples

Streusel:

2 tablespoons all-purpose flour
1/4 cup sugar
1/2 teaspoon ground cinnamon
4 teaspoons butter or margarine, softened

In a large bowl, combine first five ingredients; set aside. In another bowl, combine eggs, pumpkin and oil. Stir pumpkin mixture into dry ingredients just until moistened. Stir in apples. Spoon batter into greased muffin tins, filling 3/4 full. Combine streusel ingredients and sprinkle over batter. Bake at 400° for
20-22 minutes or until toothpick comes out clean. Yield: 2 dozen.

RAISIN PIE

1 cup sugar
3 tablespoons flour
1 pinch salt
1 1/2 cups boiling water
1 1/2 cups raisins
1/4 cup lemon juice

2 9" pie shells

Preheat oven to 400 degrees.

Combine sugar, flour and salt in a 2-qt. saucepan. Add boiling water slowly, stirring constantly. Cook over medium heat until thick and clear. Add raisins, lemon juice and butter. Mix together.

Pour into unbaked pie shell. Cover with top crust into which steam vents have been cut. Bake about 25 minutes or until crust is golden brown.

SALMON POACHED IN CHAMPAGNE

2 pounds salmon fillets
3 cups champagne
1/4 cup fresh lemon juice
1 small sweet onion, sliced
5 or 6 sprigs of fresh dill
Salt and pepper to taste

Place the salmon fillets in a shallow pan in one layer. Add the champagne, lemon juice, and just enough water to just cover the fillets. Remove the fish and bring champagne/water mixture to a boil. Place the salmon fillets back in the pan in a single layer and top with the onion slices, dill sprigs and salt and pepper. Reduce heat to simmer and cover and cook for about 10 minutes. The salmon will be done when the flesh is firm and flakes easily. With a slotted spatula, remove fish from the poaching liquid, keeping the onions and dill on top of the fish. Allow fish to drain and serve hot.

The Skinny: We had this dish over the weekend and it was wonderful. I have heard you can add a vanilla bean or a dash of vanilla extract to the poaching liquid before cooking the fish for a different flavor.

SIMPLE FENNEL SALAD

1 medium Fennel
2-3 tablespoons chopped fresh parsley
2 green onions, chopped, greens also
1/4 cup olive oil
2-3 tablespoons fresh lemon juice
Salt and freshly ground pepper

Cut the anise bulb off, wash and shred it very well (like cabbage for Cole slaw), discarding the hard center. Place in a medium bowl, add parsley and onions.

Shred the feathery top of some of the anise . Place olive oil and lemon juice in a cup or small dish, mix thoroughly with a fork to blend. Pour over salad.

Season with enough salt (when you taste it, the salt provides a balance to the oil and lemon). Add some pepper and toss. Cover and refrigerate 2-3 hours to develop the flavors.

STIR FRY GREEN BEANS

3 cup fresh green beans, washed and ends trimmed away
1/4 cup butter
2 Tbsp. fresh lemon juice
1 tsp. dried basil
1/3 cup sliced almonds
Salt and pepper to taste

Place beans in saucepan and cover with water. Bring to boil and cook until crisp-tender. Melt butter in a skillet and add beans, lemon juice, basil, almonds and salt and pepper. Stir-fry for several minutes over medium heat. Make sure you do not overcook the beans during the initial boiling.

STUFFED ARTICHOKES

8 large artichokes
1 medium onion, chopped
1/2 cup butter
1 cup crumb style dressing
1 cup fresh Parmesan cheese
1 tsp. salt
4 Tbsp. fresh parsley, finely chopped
4 Tbsp. fresh lemon juice

Remove stems from artichokes. In a large pot, boil enough water to cover artichokes about halfway. Place artichokes stem side down in boiling water. Boil over medium heat for 15 minutes. Meanwhile, sauté onion in 1/4 cup of butter until tender. Mix sautéed onion, stuffing, cheese, and 1/4 cup melted butter, salt, parsley and lemon juice together. Remove artichokes from water and allow to cool. Remove small inner leaves and thistle portion of artichoke and stuff each with 1/8 of stuffing mixture. Place in baking dish and bake at 350 degrees for 10 - 15 minutes. Serve immediately.

STUFFED CHICKEN BREASTS

6 to 8 boneless chicken breasts
1/4 cup olive oil
Salt and pepper
8 oz. goat cheese
1 Tbsp. marjoram
1 clove garlic, minced
8 oz. thin slices of Smithfield ham or Prosciutto
8 oz. Monterrey Jack Cheese, sliced into 15 to 20 slices.

Slice each chicken breast in half diagonally, nearly all the way through, and open to form two even halves. It is easier to cut the chicken if it is partially frozen. Place the breasts in a shallow baking dish and cover with olive oil. Add salt and pepper to taste and allow to marinate for 30 minutes. Meanwhile, combine goat cheese, marjoram and garlic and mix well to make a paste. It is easier to do this if the goat cheese is at room temperature. Pour some of the olive oil from the baking dish into a frying pan and heat to medium/high. Preheat the oven to 375 degrees. Working in the baking dish, take each breast and spread one half with the goat cheese. Top with a slice of ham and cover with slices of Monterrey Jack cheese. Fold the other half over and repeat with the other breasts. Gently transfer the breasts, two or three at a time, into the hot frying pan. Fry the breasts on one side until lightly browned and then carefully flip with a spatula to brown the other side. Once the breasts are browned, return them to the baking dish. You can top the breasts with any extra slices of ham or the Monterrey Jack cheese. Once all the breasts have been browned and returned to the baking dish, place the dish in the preheated oven and cook for 15 to 20 minutes until the chicken is cooked through.

TIRAMISU
by Cheri Sicard www.practicalkitchen.com

This classic Italian dessert is one of the most popular sweet endings ordered at restaurants, but it isn't difficult to make at home. While traditional Tiramisu calls for raw egg yolks, we substituted Zabaglione, another classic Italian dessert. Zabaglione is an egg custard flavored with sweet wine for this version of tiramisu. The flavor is out of this world, with the dessert wine in the Zabaglione giving the Tiramisu even more depth.

This recipe makes enough to layer the Tiramisu ingredients in a shallow 8-inch square pan. Make the Zabaglione first.

Tiramisu

2 1/2 cups Mascarpone cheese
3/4 cup espresso or strong black coffee
3-4 Tbsp cocoa powder
about 24 ladyfingers OR purchase a pound cake or angel food cake; cut in strips
1 recipe Zabaglione (below)

Note: Mascarpone is a very mild cream cheese available in gourmet stores and specialty markets. Ladyfingers are small oblong sponge cakes sold in most stores. Serves 8-10

Beat the Zabaglione with the mascarpone cheese until smooth.

Pour the espresso into a shallow dish. Quickly dip a ladyfinger, turning to dip both sides and taking care to wet it, but not so much that it falls apart. Place a layer of soaked ladyfingers over the entire bottom of your dish. Spoon half of the mascarpone mixture over the soaked ladyfingers. Repeat with another layer of espresso soaked ladyfingers, followed by another layer of the mascarpone and zabaglione mixture. Sift cocoa powder over the top, cover and chill for at least 2 hours before serving.

Note: For a decorative striped effect on the top of your Tiramisu, cut out 1 inch wide strips of waxed paper and arrange in stripes on the top layer of mascarpone. Sift cocoa over the top, then carefully lift off the waxed paper strips. The Tiramisu will now have cocoa stripes on the top layer.

Zabaglione

6 egg yolks
6 T sugar
1 C sweet white wine, such as Moscato

The Zabaglione is cooked over simmering water in a double boiler. This will prevent the eggs from curdling, so take care the water doesn't come into contact with the bottom of the bowl.

In the top of the double boiler (or a metal bowl that can be suspended over simmering water), beat the egg yolks and sugar until thick and foamy. Beat in the wine. Set the mixture over the simmering water and whisk constantly for about 4-5 minutes. If the mixture heats too quickly, remove it from the heat for a few seconds. You want to cook the eggs slowly so the mixture stays very smooth. It will look foamy and be slightly thick. Serve immediately, or chill for making Tiramisu.


VEGGIE PASTA

2 cups baby carrots
2 cups of broccoli florets
8 oz. uncooked penne pasta
2 Tbsp. olive oil
1 cup frozen green peas
2 cloves garlic, minced
1/3 cup dry white wine
1/3 cup Half and Half
2 Tbsp. fresh lemon juice
Salt and pepper to taste
1/3 cup fresh grated Parmesan cheese

Cook carrots and broccoli in boiling water until broccoli is just crisp/tender. Remove vegetables from water and add pasta. Cook pasta until al dente and drain. Heat oil in skillet and add carrots, broccoli, peas and garlic and cook for a minute or so. Add wine and stir. Add Half and Half and lemon juice and cook for another minute or so. Add salt and pepper, pasta and Parmesan cheese and mix well to heat through.

VENETIAN SCALLOPS

1 tablespoon margarine or butter
1 small onion -- thinly sliced
1 pound sea scallops -- cut in half
1/2 cup dry white wine OR 1/2 cup chicken broth
1/2 cup whipping (heavy) cream
1/4 teaspoon freshly grated nutmeg
1/4 cup seasoned dry bread crumbs
1/4 cup freshly grated Parmesan cheese

Heat oven to 400F. Melt margarine in 10-inch ovenproof skillet over medium-low heat. Cook onion in margarine, stirring occasionally, until tender. Add scallops. Cook 5 minutes. Stir in wine. Cook uncovered until liquid is evaporated. Stir in whipping cream and nutmeg. Mix bread crumbs and cheese; sprinkle over scallops. Bake uncovered 12 to 15 minutes or until hot and bubbly. 4 servings.

WINTER VEGETABLE SALAD
Makes 4 generous servings

1 1/2 pounds fresh broccoli (just use florets)
1 1/2 pounds fresh cauliflower (florets)
2 large carrots, peeled & sliced into 1/4" circles
2 packages frozen baby peas (thawed) (don't blanch)

Blanch each vegetable separately in boiling, salted water (except peas). Put into ice water immediately. Drain and dry well.

Toss with Basic Dijon Vinaigrette. (Recipe Below) Cover and chill.


BASIC DIJON VINAIGRETTE
Makes about 3/4-cup of delicious dressing

One clove garlic, chopped
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
2 Tbsp of one only -- fresh snipped chives, basil, mint; or parsley, finely chopped
A few grinds of fresh black pepper
A pinch of sea salt
6 tablespoons of extra virgin olive oil

Chop the garlic finely. Place it in a small mixing bowl and add the mustard and vinegar. Mix well with a fork.

Add the herb of your choice and salt and pepper to taste.

Whisking with your fork, dribble in the olive oil in a steady stream until the dressing has emulsified.

Teacher's Tip: If you put all the ingredients for your vinaigrette into a small glass jar with a tight fitting lid, you can just shake the jar to mix. Then, if you have dressing left over, you can refrigerate it in that jar to reuse for a few days.

ZESTY CHICKEN ITALIANO

2 tablespoons Butter or Margarine
1 pound Chicken Breast, no skin, no bone -- cut in 1" pieces
1 clove Garlic -- minced
1 1/2 cups Zucchini -- thinly sliced
1 1/2 cups Mushrooms -- sliced, fresh
15 ounces Tomato Sauce
14 1/2 ounces Canned Tomatoes -- undrained & quartered
1/2 teaspoon Dried Oregano
1/2 teaspoon Lemon Pepper
8 ounces Vermicelli -- or other pasta
Grated Parmesan Cheese
Salt & Pepper to taste

In a large skillet, melt butter and sauté chicken pieces until lightly browned. Add garlic, zucchini and mushrooms, and sauté 2 minutes. Stir in remaining ingredients except pasta and Parmesan cheese. Simmer, uncovered, for 10 minutes to blend flavor and thicken sauce. Meanwhile, cook pasta according to directions on package; drain. Serve sauce over hot cooked pasta and sprinkle with Parmesan cheese.




 

 

 

 

 

 

SHALOM FROM SPIKE & JAMIE



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