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

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Recipes from Spike & Jamie

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Contents Disk 380

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).



AMAZING BUFFALO CHICKEN
APPLE PUFF PANCAKES
APPLE SAUSAGE QUICHE
AUCKLAND LEMON CAKE
BAKED CHICKEN STEW
BAKED RANCH CHICKEN
BIRD SUET RECIPE
BRAISED VEAL SHANKS IN ONION SAUCE
BREWERS CASSEROLE
BROWN SUGAR CHICKEN
CABRITO
CARROT CAKE
CARROTS WITH CAPERS
CHICKEN CHILAQUILES
CHICKEN JAMBALAYA
CHICKEN WITH HOISIN SAUCE
CHOCOLATE DECADENCE
CHOCOLATE PEANUT BUTTER PIE
CREAM CHEESE FROSTING
DINER LINGO
DOMINOS DIPPING DOTS
EASY RASPBERRY TRIFLE
EASY SESAME BEEF
FABULOUS FUDGE BROWNIES
GARLIC LIME CHICKEN
GREEK STYLE GREEN BEANS AND TOMATOES
GREEN BEANS AND BACON WITH SOUR CREA
HAM AND SWISS PASTRY BAKE
HILLBILLY PEAS AND VENISON
HOME MADE ALMOND PASTE
HUNGRY BOYS CASSEROLE
INSTANT CREAM SOUP MIX
IRISH STUFF
KIDS NACHOS
MAZARINS
MESCLUN SALAD WITH BLOOD ORANGE VINA
MEXICAN STYLE TASTY GOOP
MILLET RISOTTO WITH WILD MUSHROOMS
MOCHA BROWNIES
MUSSELS DIJONNAISE
NEW ORLEANS BREAD PUDDING
NO FAT CHOCOLATE CAKE
OAT BRAN CRESCENT ROLLS
ONE DISH EGGS
PEAR SORBET
PIE CRUST TRICK
PIZZA POTATOES
POACHED PEARS WITH LIME SABAYON
QUICK CAJUN GUMBO
RALPH and KACOO SHRIMP BUTTER
RANCH BISCUITS
REFRIGERATOR ROLLS
RISOTTO ALLA MILANESE
SALSA FRESCA
SAUCES FOR ZING
SEAFOOD GUMBO
SET UP A GUY'S KITCHEN
SHRIMP REMOULADE
SPINACH VIKTOR
SWEDISH MEATBALLS
SWISS STEAK
TEX MEX BLACK BEAN SALAD
TRI COLOR PASTA SALAD
TUNA and MACARONI TOSS
VEGETARIAN RICE CASSEROLE


AMAZING BUFFALO CHICKEN
Serves 4

1lb boneless, skinless chicken breast
1/2 cup Frank's Red Hot sauce (or your favorite brand)
1 stick "I can't believe it's not butter" (or butter)
1/4tsp celery seed
1Tbsp white vinegar
1/2 tsp Tabasco sauce
1/2tsp red pepper flakes
1/4tsp black pepper
1/2tsp cayenne pepper
1/4tsp Worcestershire sauce

For the sauce:
In a small saucepan over low heat, mix together everything but the chicken. Let this mixture simmer, stirring occasionally, while you prepare chicken.

For the chicken:
Bring large saucepan to boil. Cut chicken into strips and boil until cooked through. When cooked, put chicken in a serving bowl or dish. Pour sauce over chicken and let sit for a few minutes.

Variation: Cut chicken into strips. Lightly coat chicken with sauce. Bake in preheated 375 oven for 15-20 minutes, until cooked through. Remove to platter and coat with remaining sauce.

APPLE PUFF PANCAKES
(Seymour House B&B, South Haven, MI)

4 eggs
3/4 cup all purpose flour
3/4 cup milk
1/2 tsp. salt
1/4 cup butter
2 medium apples, thinly sliced
1/4 cup sugar
1/4 tsp. ground cinnamon

Heat oven to 400 degrees. Place 2 round 9 inch layer pans (or four 7") in oven with butter divided amongst the pans. Take out when butter has melted and coat bottom and sides of pans with pastry brush. Spray with Pam also. Beat eggs,
flour, milk and salt in small mixer bowl on medium speed 1 minute. Mix sugar and cinnamon together. Sauté apples in 2 Tbsp butter and a little of the sugar and cinnamon mixture till semi-firm. Arrange apples in pans and top with batter.
Sprinkle sugar mix on top. Bake uncovered until puffed and golden brown or about 25 minutes. Serves 4.

APPLE SAUSAGE QUICHE
2 Pie Crust (9 inch) -- uncooked
2 cups Cheddar Cheese -- shredded
1 pound Sausage -- cooked and crumbled
2 cups Apples, peeled -- sliced
4 ounces Mushrooms, canned -- sliced
4 Eggs
1 tablespoon Flour
1 teaspoon Salt
1 cup Evaporated Milk
1 1/2 tablespoons Butter or Margarine -- melted

Put pastry in pie pans, trim and prick bottom and sides. Bake at 400 degrees for 8 to 10 minutes. Cool on rack. Layer cheese, sausage, apples and mushrooms into pie shells. Combine other ingredients and beat well. Pour half quiche mixture in each pie shell. Bake at 375 degrees F for 45 minutes or until set. Let sit several minutes before serving.




AUCKLAND LEMON CAKE
Citronkaka från Auckland

The recipe for this juicy, lovely lemon cake comes from far, far away, from the city of Auckland in New Zeeland, where it's often served with tea. It keeps well, it's mighty and juicy, and to really be able to enjoy it, you should cut it in really thin pieces. Makes 1 cake

7 oz butter or margarine
scant 2 cups sugar
grated peel from 1 lemon
6 eggs
good 2 cups + 3 tbsp flour
2 tsp baking powder
2/3 cup sour cream
scant 1/4 cup freshly squeezed
lemon juice

Decoration:
powdered sugar

Stir fat, sugar and lemon peel until fluffy in a bowl, preferably with an electric beater. Add the eggs, one by one, and stir vigorously so that everything is well blended.

Combine flour and baking powder and stir this in, alternating with sour cream. Spread out the batter in a well-greased, floured baking dish, diameter approx 11". Bake on a rack in the lower part of the oven at 350F for about 1 hour 20 minutes.

Leave the cake for about 5 minutes in the dish before unmolding it onto a rack. Let cool under a cloth and sift with some powdered sugar before serving.

Keep the cake in a jar in the fridge, that makes it keep better. It can be frozen and can stay in the freezer for about 3 months.

BAKED CHICKEN STEW

1 can chicken broth (14 1/2 oz)
1 can diced tomatoes and green chilies (10 oz)
2 Tbsp cornstarch
2 tsp sugar
1 1/2 tsp salt
1 tsp. lemon pepper
1 1/4 lb. boneless skinless chicken bread, cut into 1" pieces
1 1/2 cups thickly sliced carrots
4 cups cubed potatoes
1 1/2 cups celery pieces, cut in 1" pieces
1 large onion, coarsely chopped

Preheat oven to 375. In a large bowl, combine chicken broth, tomatoes and green chilies, cornstarch, sugar, salt, and lemon pepper. Stir in chicken, carrots, potatoes, celery and onion. Place mixture in a greased 9 x 13" baking dish.

Cover and bake 1&1/2 to 2 hours, or until meat and vegetables are tender. Serve warm. Makes 6 servings.

The directions are for the oven. However, it can be done in the crock pot - cook
It all day. It is not as thick as it might be in the oven but the flavor is incredible.

BAKED RANCH CHICKEN

6 - 8 boneless chicken breasts
1 package dry ranch dip mix
1 cup fine unseasoned bread crumbs
1 cup Monterey Jack cheese, shredded
1/2 cup milk

Combine ranch dip mix, bread crumbs and cheese and toss. Dip chicken breasts in milk and then into bread crumb mixture. Place in a 13 x 9 inch baking dish and bake at 350 degrees for 40 - 45 minutes.

BIRD SUET RECIPE

2 cups lard
2 cups wild bird seed
1 cup cornmeal
1 cup rolled oats
1/2 cup peanut butter, I use chunky
out-dated grits or nuts are fine, too. Just chop the nuts finely.

These amounts are estimated, but I start out with the 2 cups of lard and just add the other as it looks like it's getting to the right texture. (very thick). Spread this mixture in a 9x13 in. baking pan (lined with aluminum foil, the no stick kind preferably). Score into the size squares that you desire and freeze for overnight. Then take the blocks out individually and store in individual baggies and refrigerate until ready to use. You can make a holder for the suet block out of the net bags that potatoes and onions come in if you don't have the regular suet holder. Just tie a string around it and tie it to a tree limb.




BRAISED VEAL SHANKS IN ONION SAUCE

Braised meats are synonymous with winter in my book. They can be cooked ahead for family enjoyment, or "gussied up" to become an opulent main course for a "company dinner." This recipe is adapted from a creation by one of my Italian cooking teachers, Giuliano Bugialli. It's a little different than you might expect - there are no tomatoes! [Spike is not the writer in this piece; only the collector.] Makes 6 servings

6 large red onions, peeled
6 veal shanks cut into 1 1/2-inch slices (with bone and marrow)
4 bay leaves
3 large garlic cloves peeled, left whole
3 whole cloves
6 tablespoons unsalted butter
6 tablespoons extra-virgin olive oil
1/2 cup unbleached flour
1/2 cup dry white wine
Grated rind of 1 lemon
2 cups chicken or beef stock, heated
Sea salt and freshly ground black pepper to taste
Pinch of freshly ground nutmeg

Grémolata:

4 fresh sage leaves
Leaves from 15 sprigs of Italian parsley
1 small clove garlic
Grated rind of 1 (additional) lemon

Using your Cuisinart fitted with the 2 mm slicing blade (or a mandoline) slice the onions. Soak them for 1/2 hour in a bowl of cold water.

Tie each piece of meat around the sides with string. Make a bouquet garni of the bay leaves, garlic and cloves and tie it up in cheesecloth.

Melt 4 tablespoons butter with the oil in a deep-sided sauté pan over medium heat. When butter is completely melted, drain onions and add to sauté pan.

Cover and cook for 20 minutes, stirring occasionally until translucent.

Use a slotted spoon to transfer the onions to a baking dish, leaving juices in the pan. Add remaining butter and melt it.

NOW, lightly flour veal shanks on both sides but not on the edges.

Add veal shanks to the hot butter mixture. Sauté until golden brown on each side (about 3 minutes per side).

Add wine and let it cook down to a syrup (about 2 minutes).

Preheat oven to 400 degrees F. Arrange meat in a single layer over the onions in the baking dish. Sprinkle the lemon rind (1 lemon only) over the meat, then pour the warmed stock in and add the remaining sauce from the sauté pan.

Season with salt, pepper and nutmeg to taste. Put bag of herbs in the baking dish. Cover dish with aluminum foil and bake for 1 1/2 to 2 hours.

Shake dish 3 or 4 times while cooking (don't remove cover!) to keep meat from sticking.

Finely chop parsley, sage and garlic together on a board and transfer to a small bowl. Add grated lemon rind and mix.

Transfer veal shanks to a warm serving platter. Remove strings and cover to keep warm.

Discard bag of herbs and pass onion sauce from the baking dish through a food mill (medium hole) into a saucepan. Put saucepan over medium heat.

Taste for salt and pepper and cook about 20 minutes to thicken.

Teacher's Tips: While sauce is cooking, prepare the Risotto Milanese
To serve, sprinkle Grémolata over each serving. Serve with the risotto.

Wine Tip: These luscious veal shanks deserve a comparable wine. Choose a Barbaresco with a little age, if your budget will allow it.

BREWERS CASSEROLE
Bryggargryta Serves 4

14 oz diced beef
2/3 cup dark beer
3/4 cup bouillon
1/2 tsp salt
dash black pepper
1 bay leaf
1 tsp basil
1 crushed garlic clove
2 tbsp chopped parsley
1/2 - 1 tbsp tomato purée
1 shredded leek
2 sliced carrots
1/2 tbsp flour + a little water

Pour beer, bouillon, salt, spices, garlic, parsley, and tomato purée in a pot. Bring to a boil. Add the meat, little by little, and let boil for 1 1/2 - 2 hours. Add the vegetables and boil on low heat for 10 minutes.

Mix water and flour, add this thickening, and let boil for another 5 minutes. Serve with boiled potatoes, pickled gherkin (cucumber), and a salad.

BROWN SUGAR CHICKEN
Serving Size: 8 - 10

2 lbs. boneless, chicken pieces
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon lime soda(like Sprite)
2-3 Tbsp. minced garlic
2 Tbsp. soy sauce
1 tsp. black pepper

Place chicken in crock pot. Combine remaining ingredients; pour over chicken. Cover; cook on low for 6-8 hrs. Serve over rice or noodles. To thicken sauce, combine 1 1/2 Tbsp cornstarch with 2 Tbsp of water and add to the crock pot.

CABRITO

BARBECUED TEXAS CABRITO

5 pounds Goat -- Hind Quarter
1/2 cup mustard -- any kind
Rub
1/2 cup lemon pepper
1/2 cup chili powder
2 tablespoons granulated garlic
1 teaspoon cayenne pepper
Sop
1 cup butter
5 large garlic cloves -- peeled and crushed
2 large bay leaves
3 large lemon -- quartered
1 large lime -- quartered
1 medium onion -- peeled and sliced
12 ounces beer
2 cups corn oil
1/2 cup Worcestershire sauce
2 tablespoons chili powder
1/2 teaspoon cayenne pepper

Rub the meat completely with the mustard. And spices to a large zip-lok bag,
seal and shake until mixed. Place meat in bag and coat with the rub.
Refrigerate overnight.

In a two quart saucepan melt butter, add the onions and garlic. Saute for five
minutes then add lemons, limes and beer. When the foam subsides add remaining
ingredients and simmer for 20-25 minutes.

Prepare the grill for the indirect heat method and remove the meat from the
bag and place on the grid. Smoke for 25 minutes at 250 degrees and start
basting with the sop every 25 minutes. Smoke for 2-3 hours or until internal
temperature reaches 155 degrees, then wrap in foil and finish cooking until
internal temperature reaches 185 degrees.

Remove from grill and let meat cool for 20 minutes prior to slicing. Serve BBQ
sauce on the side.





CABRITO AL PASTOR BROILED KID
(8 servings)

2 Kids (baby goats), 6 1/2 to 8 1/2 lbs each
3 tbsp Salt
1 cup Mild vinegar

For the garnish:
2 cups Guacamole
3 tbsp White onion, chopped
1 cup Tomato, finely chopped
3 tbsp Cilantro, finely chopped
3 tbsp Chilies serranos, finely chopped
1 Recipe Frijoles de Olla, mashed
1 1/2 cups Mozzarella OR Monterey Jack cheese, freshly grated
16 Totopos (crisply fried tortilla wedges)

For the kid:

Put kids in a large stockpot, and cover with water. Add salt and vinegar. Set aside for 2 hours. Meanwhile, build a pile of mesquite wood on the ground, and burn down to white coals. Remove kids from water and thread on spits. Arrange over the hot coals, and roast for 2 to 3 hours, depending on the kids' weight, basting occasionally with a little salted water. Turn spits continuously so that the meat cooks evenly, or use a rotisserie. Add more white coals if necessary.
To serve, cut kid in pieces, and place on plates. Garnish with guacamole, onion, tomato, cilatro, and chiles. Serve withj Frijoles de Olla sprinkled with cheese, totopos, and Pico de Gallo sauce. The kid may be shredded and used in fried tacos. Makes 8 servings.


For more than twenty years, the central Texas town of Brady has staged the World Championship Barbeque Goat Cook-off on Labor Day weekend. Cabrito is a delicacy that has its ardent admirers--and many detractors. To those who have failed to see the merit in a crunchy yet tender piece of goat meat, the blame must be placed squarely on the way it's been cooked and on the fact that the goat you got probably wasn't a ten-to-eighteen-pound, suckling kid slaughtered at thirty to forty days of age. Older goat is often passed off as cabrito, but once they start browsing on grass, goats develop an unmistakable mutton flavor. They are also tough. The best time to get real cabrito is May through October. After October, you should be skeptical.

Cooking your own cabrito can be real simple--if you want to dig a hole in your backyard, as purists insist. All you need is a three-foot-deep pit with a mesquite or oak fire raging in it. Wrap a skinned cabrito in a gunnysack bound with wire and set the meat in the pit. Cover it with dirt to seal in the heat and let it cook all day. The cabrito will be smoke-seasoned and tender by nightfall. Apartment-dwellers might want to opt for the kitchen method of cooking cabrito: place half a cabrito in a roasting pan with salt, pepper, and two or three onions and baste with hot lard or shortening. Cook for an hour and 45 minutes in a 375-degree oven, turning every twenty minutes or so. Sure beats having to dig up the back yard.

BARNEY MCBEE'S TEXAS GOAT SAUCE
Makes about 7 cups

1/2 cup vegetable oil
2 onions, chopped
1 clove garlic, mashed
1 32-ounce bottle ketchup
3 tablespoons yellow mustard
2 cups black coffee
1 cup distilled vinegar
1 lemon, cut in half
6 tablespoons chili powder
3 good taps Worcestershire sauce
Salt and pepper to taste

Heat oil over medium-low in a large saucepan. Add onions and garlic and sauté until tender but not brown. Whisk together ketchup and mustard in a large bowl and add to ingredients in saucepan. Add remaining ingredients. Simmer over low heat for 1 hour. Refrigerate unused sauce up to several weeks.

While this sauce is meant for goat, it has an earthy flavor (probably from the coffee) that goes nicely with beef or mutton.


STOBA DI CABRITO
(Stewed Kid)
Serves 6

Soak overnight in ample water :

1/2 lb. salted beef
Drain, discarding water. Place the beef in a heavy kettle with four cups fresh water. Bring to boil, reduce heat and simmer for about an hour. When beef is tender remove kettle from the fire. Remove beef from the broth. Cube beef and add it once again to the kettle. Set aside for later use.

Rub with three tablespoons lemon or lime juice:

1 1/2 lbs. young kid, or cabrito

In a second kettle, sauté in four tablespoons butter until the onion is transparent:

2 onions, sliced
2 cloves garlic, minced
1 green pepper, finely chopped
1/2 minced hot pepper or 1 tsp. Tabasco sauce

Add:

2 tomatoes, peeled and quartered
1 tsp. sugar
1/4 tsp. nutmeg
2 Tbsp. ruku
The kid
Salt and pepper to taste
Simmer for thirty minutes, then pour in the beef broth and the cubed beef.

Add:

3 potatoes, peeled and diced
Simmer an additional half hour, or serve when potatoes are tender. Aruban cooks add a spiny, light green cucumber, called concomber, to the stew at the same time as the potatoes. The cucumbers should be rasped and cut in half lengthwise. Press each half gently to pop out the seeds before adding cucumbers to the stew.

CARROT CAKE

1 1/2 cups sugar
1 cup vegetable oil
3 large eggs
2 cups all-purpose flour*
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3 cups shredded carrots (5 medium)
1 cup coarsely chopped nuts
2 1/2 cups Cream Cheese Frosting -- (see recipe), if desired

Heat oven to 350F. Grease bottom and sides of rectangular pan, 13 × 9 × 2
inches, or 2 round pans, 8 × 1 1/2 or 9 × 1 1/2 inches, with shortening; lightly flour.

Mix sugar, oil and eggs in large bowl until blended; beat 1 minute. Stir in
remaining ingredients except carrots, nuts and Cream Cheese Frosting; beat
1 minute. Stir in carrots and nuts. Pour into pan.

Bake rectangle 40 to 45 minutes, rounds 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Yield: 16 servings.
Frost rectangle or fill and frost layers with Cream Cheese Frosting.

CARROTS WITH CAPERS
Makes 4 servings

1 pound young choice carrots
1/4 cup olive oil
1 teaspoon coarsely chopped garlic
2 Tablespoons chopped parsley
1/4 cup cold water
1/4 cup Balsamic vinegar
Coarse sea salt and freshly ground black pepper to your taste
2 Tablespoons capers

Peel the carrots and rinse them in cold water. Drain well. If the carrots are much thicker than your pinky, cut them lengthwise in half or in quarters. Choose a sauté pan large enough to hold all the carrots comfortably. Put in olive oil and garlic and turn on the heat to medium high. When the garlic becomes a rich gold, add the carrots and the parsley. Stir the carrots for a few minutes, until they are well coated with oil. Then add 1/4 cup water.

When the water has completely evaporated add the vinegar. Continue adding water at this rate whenever it evaporates, until the carrots are done (about 20-30 minutes.) Carrots should be tender but firm. Prick with a fork to see how they're doing and taste at the end to be sure. If there is any liquid left in the pan, let it evaporate quickly. Allow all the carrots to brown slightly.

Add salt and a little pepper. Turn the carrots once or twice, then add the capers. Cook another minute or two, stirring frequently. Serve at once.

CHICKEN CHILAQUILES
Makes 4 servings

1 Large onion, thinly sliced, separated into rings
6 (6-inch) corn tortillas, cut into 1/2 in strips
1/2 Lb. cooked skinless boneless chicken breast, cut into strips, or diced
2 tomatoes, diced
1 (11-ounce) jar salsa
3/4 cup low-sodium chicken broth
3/4 cup grated reduced fat cheddar cheese

1. Preheat the oven to 400 degrees. Spray a 9 x 13-inch baking dish with nonstick spray.
2. Spray a nonstick skillet with nonstick spray and sauté Onion until soft
3. Put half of the tortillas in the baking dish, covering the bottom (overlap tortilla strips if necessary). Top with 1/2 the chicken , 1/2 the tomatoes half the onion, and half the salsa. Repeat.
4. Pour in broth. Cover with foil and bake 15 minutes...push tortillas down into the broth to keep tender.
5. Uncover, sprinkle with cheese and bake uncovered, until cheese melts - about 5 minutes longer

CHICKEN JAMBALAYA

4 Tbsp (60 ml) butter or margarine
1 cup each finely chopped onions, red and/or green bell peppers, and celery
1 Tbsp (15 ml) finely chopped garlic
2 whole bay (laurel) leaves
Salt and freshly ground pepper to taste
1/2 tsp (2 ml) cayenne pepper, or to taste
1/2 tsp (2 ml) hot sauce, or to taste
1/2 lb (250 g) tasso or other smoked ham, chopped
1 cup (250 ml) canned tomato sauce
3 lbs (1.3 Kg) chicken, cut into parts and meat removed from bones
3 cups (750 ml) canned or fresh chicken stock
2 cups (500 ml) uncooked white rice

Melt the butter or margarine in a heavy 4 quart (4 L) pot. Add the onions, peppers, celery, garlic, the bay leaves, salt and pepper, cayenne, Tabasco, and the ham and cook over high heat, stirring frequently, until the onions are medium brown, about 15 minutes. Add the tomato sauce, chicken pieces, and the chicken stock and bring to a simmer. Add the rice and stir briefly. Cover the pot, reduce the heat to very low, and cook for about 15 minutes, until the rice is
cooked. Serves 4 to 6.

Chicken with Hoisin Sauce
Serving Size: 6 - 8

2 whole chicken breasts (about 1-1/2 to 2 lb.)
6 scallions
3 Tbsp. soy sauce
1 tsp. sesame oil
1 Tbsp. Chinese rice wine or cooking sherry
1 tsp. salt
1-inch piece fresh ginger
5 to 6 cloves garlic
5 Tbsp. peanut oil
2 Tbsp. hoisin sauce
1 Tbsp. water

Bone the chicken and pull off all the skin. (You could purchase boneless, skinless
chicken breasts) Chop the meat into 1-inch cubes and put them in a bowl. Clean the scallions, then cut them, the white part and most of the green, into 1/2-inch lengths. Add the scallions to the chicken, along with the soy sauce, sesame oil, wine, and salt. Mix well and set aside to marinate for at least 15 minutes. Peel the ginger, then chop it into tiny pieces, about the size of a match head. Smash the garlic cloves with the side of your cleaver, then peel. Chop the garlic as fine as the ginger. Heat your wok or pan over a high flame for 15 seconds, then add the oil. It will be hot enough to cook with when the first tiny bubbles form and a few small wisps of smoke appear. When the oil is ready, toss in the chopped ginger and garlic and stir it around in the hot oil for 10 seconds. Add the hoisin sauce and stir-fry for 30 seconds, using your cooking shovel or spoon to keep the ingredients moving so they don't burn or stick. Combine the water and the chicken mixture and stir well, then add the chicken mixture to the pan. Cook, stirring occasionally, for about 5 minutes, or until the chicken is stiff and is completely cooked. Serve immediately.

CHOCOLATE DECADENCE
This cake was an instant success when it first appeared in the late '70s, and it's just as good today. It's almost like eating straight ganache, so a little goes a long way. Consider adding some whipped cream or raspberry sauce, but dedicated chocophiles will prefer it all by itself.

Butter and all-purpose flour for preparing the pan
1 lb (450 g) dark sweet chocolate, broken or cut into small pieces
10 Tbsp (150 ml) unsalted butter (no substitutions) (1 stick plus 2 tbsp)
4 eggs
1 Tbsp (15 ml) sugar
1 Tbsp (15 ml) all-purpose flour

For the frosting:
2 cups (500 ml) heavy cream
1 Tbsp (15 ml) powdered (confectioner's) sugar
1 tsp (5 ml) vanilla extract
Semisweet chocolate shavings for garnish (about 1 cup)

Butter an 8-inch (20 cm) spring-form pan, line the bottom with a circle of wax paper, butter the paper, and dust the paper and the sides of the pan with flour, discarding the excess. Set aside. Melt the chocolate and butter in a heavy saucepan over low heat. Blend well and cool. Whisk the eggs and sugar together in a large bowl set over (not in) hot water until the sugar is dissolved and the eggs are warm. Transfer to the bowl of an electric mixer and beat at high speed until the eggs are cooled and tripled in volume.

Fold in the flour, then fold the egg mixture into the melted chocolate mixture. Scrape the batter into the prepared pan and bake in a preheated 425F (220C) for
15 minutes. Cool the pan on a wire rack and refrigerate several hours, until firm.

For the frosting, whip the cream, sugar, and vanilla until stiff. Remove the cake from the pan and spread two thirds of the frosting over the top and sides. Pipe the remaining frosting through a decorative tip to form rosettes around the edge. Mound the chocolate shavings in the center and return the cake to the refrigerator until ready to serve. Serve in thin wedges with additional whipped cream or raspberry sauce if desired. Serves 12 to 16.

Raspberry Sauce

1 package (10 oz, 280 g) frozen raspberries packed in heavy syrup, thawed,
juices reserved
1 Tbsp (15 ml) lemon juice

Puree the raspberries and the lemon juice in a food processor or electric blender. Press through a fine strainer. Chill in the fridge until ready to serve.
CHOCOLATE PEANUT BUTTER PIE

4 tablespoons peanut butter
1 tablespoon honey
1 1/2 cups crispy rice cereal
1 package reduced calorie chocolate pudding
2 cups skim milk
4 tablespoons Cool Whip Lite(r)

In a small bowl, combine peanut butter and honey; microwave on high for 20
seconds. Stir in cereal. Press into a 9 in. pie plate and chill.

Prepare pudding with skim milk according to package directions. Spread over
pie crust and chill. Top with cool whip. Makes 6 servings

CREAM CHEESE FROSTING

1 (8 ounce) package cream cheese -- softened
1/4 cup stick margarine or butter -- softened
2 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar

Beat cream cheese, margarine, milk and vanilla in medium bowl with electric
mixer on low speed until smooth.

Gradually beat in powdered sugar on low speed, 1 cup at a time, until smooth and spreadable. Frosts one 13 × 9-inch cake generously, or fills and frosts one
8- or 9-inch two-layer cake. Refrigerate any remaining frosting.

DINER LINGO

When the term "lunch counter" was coined in 1869 in the United States, much of the terminology used behind the counter stemmed from local and ethnic origins. In the 1930s the luncheonette emerged and many of the terms used then crept into our everyday vernacular, such as mayo, BLT, and stack - referring to pancakes. Here are some of the more popular expressions:

Adam and Eve on a raft - two poached eggs on toast.
Birdseed - cereal.
Bow-wow - a hot dog.
Bridge or bridge party - four of anything (from bridge the card game)
Burn the British - a toasted English muffin.
China - rice pudding.
Coney Island chicken or Coney Island - a hot dog, so called because
hot dogs were popularly associated with the stands on Coney Island.
Cow feed - a salad.
Crowd - three of anything (possibly from the saying two's company, three's a
crowd).
Dough well done with cow to cover - buttered toast.
Eve with a lid on - apple pie, referring to the biblical Eve's tempting apple and to
the crust that covers it.
First lady - spare ribs, a pun on Adam and Eve.
Go for a walk or give it legs - a take-out order.
Hemorrhage - ketchup.
Irish turkey - corned beef and cabbage.
Java or Joe - coffee.
Mike and Ike (or the twins) - salt and pepper pots.
Moo juice, cow juice - milk.
Murphy - potatoes
Noah's boy - a slice of ham (Ham was Noah's second son).
No cow - without milk.
On the hoof - meat done rare.
Pittsburgh - something burning, toasted or charred (refers to the smokestacks of
Pittsburgh, a coal-producing and steel-mill city).
Put out the lights and cry - liver and onions.
Radio - tuna salad sandwich on toast (a pun on tuna down, which sounds like
turn it down, as one would the radio knob).
Wreck 'em - scramble the eggs.
Zeppelins in a fog - sausage and mash.

DOMINOS DIPPING DOTS

1 3/4 cups warm water
1 Tbsp. sugar
1 pkg. active dry yeast
5 cups flour
1/4 cup olive oil
1 Tbsp. salt
1 cup sugar
1 Tbsp. cinnamon
4 Tbsp. melted margarine

Pour the warm water into a mixing bowl and dissolve it in the sugar and yeast. When the yeast begins to bubble, add in your first cup of flour, then the oil and salt. Add another 3 cups of flour, mixing with a large spoon until the dough comes away from the sides of the bowl and holds together.

Sprinkle the last 1/2 cup of lour onto your kneading surface and turn out the dough and knead until it begins to stick together well. Add only enough flour to keep the dough from sticking to your fingers and to the board. Continue to knead until the relaxed dough feels smooth and springy. You may need to add additional flour.

Form the dough into a ball, and place it in a greased bowl, be sure to turn the dough in the bowl so that the top is greased as well. Cover it and put it in a warm area away from drafts. Allow dough to double in size. This should take at least 45 minutes, maybe more, maybe less depending on the temperature of your room. Preheat the oven to 425 degrees.

Prepare cinnamon sugar mix in a bowl, combine the cinnamon and sugar and mix well. Shape dough into small balls approximately 1 inch in size. Brush dough lightly with melted margarine, and dip into your cinnamon/sugar mix. Place coated balls onto a lightly greased baking sheet. Bake for approximately 30 minutes or until nice and golden brown.

Icing
1 lb. powdered sugar
1 - 2 Tbsp. milk
1 Tbsp. melted butter
1/4 tsp. vanilla extract

Combine all ingredients and mix until smooth.

EASY RASPBERRY TRIFLE

1 purchased pound cake, cut into 1 inch cubes
16 oz. whipped topping
8 oz cream cheese, softened
1/2 cup sugar
1 tsp. vanilla
2 pints fresh raspberries

Place half the cake cubes in the bottom of a trifle bowl or other clear bowl. Combine whipped topping, cream cheese, sugar and vanilla and beat until smooth. Place half of the cream cheese mixture on top of the cake cubes, followed by half the raspberries. Then place the remaining cake cubes, cream cheese mixture and raspberries on top. Chill for several hours until ready to serve

EASY SESAME BEEF

1 pound beef boneless sirloin steak
2 tablespoons sugar
2 tablespoons soy sauce
1/4 teaspoon pepper
1/4 cup finely chopped green onions (3 medium)
2 cloves garlic -- finely chopped
1 tablespoon sesame seed
2 tablespoons vegetable oil
2 cups hot cooked vermicelli

Cut beef diagonally across grain into 1/8-inch slices. (Beef is easier to cut if partially frozen, about 1 1/2 hours.) Mix sugar, soy sauce, pepper, green onions and garlic in glass or plastic bowl. Stir in beef until well coated. Cover and refrigerate 30 minutes. Drain beef mixture.

Heat sesame seed in 10-inch skillet over medium heat, stirring frequently, until golden brown. Remove sesame seed from skillet. Heat oil in same skillet over medium-high heat. Cook beef mixture in oil, stirring occasionally, until brown. Serve over vermicelli. Sprinkle with sesame seed. Yield: 4 servings.

FABULOUS FUDGE BROWNIES

3/4 cup butter or margarine (or some of each to equal 3/4 cup)
4 squares unsweetened chocolate
4 large eggs
1 cup flour
2 cups sugar
1 cup semi-sweet chocolate chips
2 cups walnuts (optional)

Preheat oven to 375F. In saucepan over low heat (or microwave on low), melt butter and chocolate. Cool slightly. Add sugar, mixing well. Add eggs and beat with a wooden spoon. Add flour and mix well. If you want to add the chocolate chips or walnuts, add them now; stir. (The brownies are delicious plain or with optional ingredients). Pour into greased and floured 13x9" pan. Bake for 20-25 minutes. Insert a toothpick into the center; when it comes out clean, your brownies will be ready. They may appear very fudgy, almost uncooked, but they will be done. After about 15 minutes, cut into squares and remove from pan. Makes 24 large or 48 bite size brownies.

GARLIC LIME CHICKEN
Serving Size: 6

3/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. cayenne pepper (can be omitted)
1/8 tsp. paprika
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. thyme
1/4 tsp. dried parsley
6 boneless skinless chicken breasts
2 Tbsp. butter
1 Tbsp. olive oil
2 tsp. garlic powder
3 Tbsp. lime juice

In a small bowl, mix together all seasonings, except the last measurement of garlic powder and lime juice. Dredge chicken breasts in seasoning mix on both sides. Heat butter and oil in a large skillet over medium heat and sauté chicken until golden brown, about six minutes on each side. Sprinkle with remaining garlic powder and lime juice and cook 5 minutes stirring frequently to coat evenly with the sauce. Serve.

GREEK STYLE GREEN BEANS AND TOMATOES
Since there are no tomatoes in the Osso Buco, this green bean recipe is an attractive side dish. In the summer, use fresh tomatoes, but right now I'd use canned Italian plum tomatoes or one by Muir Glen. Makes 8 servings

2 pounds fresh green beans, trimmed and blanched
2 large onions, coarsely chopped
2 tablespoons olive oil
1/3 cup vegetable oil
1 clove garlic, chopped
4 large tomatoes, peeled and cut up, or 1 16-ounce can tomatoes
1 teaspoon Worcestershire Sauce
4 ounces water
Sea salt and freshly ground pepper to taste

Blanch green beans. Refresh immediately in ice water to stop the cooking.

Sauté onions in oil. When they are about half done, add the garlic.

When onions are completely translucent, add tomatoes, water, Worcestershire sauce, salt and pepper. Cook for about 10 minutes.

Add the green beans and cook for about 15 minutes more.

Teacher's Tip: This dish is also very good prepared a day ahead and served at room temperature.

GREEN BEANS AND BACON WITH SOUR CREAM
Serving Size: 6 - 8

Notes: This is a delicious casserole for green beans. If you are looking for a new way to serve up green beans for a pot luck, this recipe is for you.

1 can French cut green beans
3 slices bacon, cooked crisp
Reserved bacon drippings
1/2 cup onion, minced
1 cup sour cream
3/4 cup mild Cheddar cheese, grated

Preheat oven to 325 degrees F. Heat green beans and keep warm. Microwave or fry onions in bacon drippings until translucent. Drain remaining drippings from pan. Add sour cream to cooked onion and heat well. Spoon green beans into a casserole dish, then pour sour cream onion mixture over them. Top casserole with grated cheese. Bake if for 30 minutes.

HAM AND SWISS PASTRY BAKE

2 cups Ham, extra lean -- cooked & cubed
1 cup Swiss Cheese, low sodium -- shredded
1/4 cup Celery -- finely chopped
1/4 cup Green Bell Pepper -- finely chopped
1/4 cup Onions -- minced
1 teaspoon Mustard Powder
1 tablespoon Lemon Juice, bottled
1/3 cup Mayonnaise, imitation, no cholesterol
1 large Pie Crust, frozen -- (9-inch)

In a large bowl, mix cubed ham, cheese, celery, green pepper, onion, mustard
& lemon juice with mayonnaise; place into pie shell and bake, uncovered, at
375 degrees F for 25 - 35 minutes. Let stand for 10 minutes; serve hot.

To freeze for serving later:
Combine ham, cheese, celery, bell pepper, onion, mustard and lemon juice in
a 1-gallon plastic bag and store in freezer. To prepare for serving, thaw ham mixture, add mayonnaise and place into pie shell. Bake & serve as directed above.

HILLBILLY PEAS AND VENISON
(Loon River Cafe, Sterling Heights, MI)

3 carrots, diced
2 stalks celery, diced
1 large tomato diced
1 medium onions, diced
2 lb venison round steak cubed
1/2 cup salad oil
2 Tbsp garlic puree
1/2 tsp red pepper flakes
1/8 cup fresh cilantro chopped
3 quarts water
salt to taste
1/2 cup barbecue spice or rib rub
2 lb black-eyed peas

Rub the barbecue spice over the cubed venison. Place oil in the hot soup pot and sauté the meat. Throw all remaining ingredients into the pot and cook on a mild boil until the peas are tender and the remaining liquid is like a thick gravy.

HOME-MADE ALMOND PASTE
Hemlagad mandelmassa

You've no doubt noticed that many of my recipes contain almond paste. It's easy and very common to buy here in Sweden, they sell it in any grocery shop. I've received lots of questions on how and where to get it at all and to a reasonable price, so I've decided to send out a recipe for making your own almond paste. Now this recipe wasn't easy to find - I had to look for a long time, but at last I found it in an old cookbook I inherited from my grandmother. Trust the old sources, I say ... they've got lots of valuable information to provide us with!
[written by Bella, who apparently lives in Sweden.] Makes 1 lb, 2 oz.

200 g (7 oz) almonds
200 - 400 g (1 3/4 - 3 1/4 cup) powdered sugar
egg white or water

Scald, peel, and dry the almonds. Grind it twice, the second time together with the powdered sugar. If you want a "finer" almond paste, not so sweet, you take the smaller amount of powdered sugar stated above.

Put the almond mixture in a mortar and crush vigorously. Add some egg white
or water (egg white has better binding powers than water). When the mixture is smooth and tough, it's ready. Take it up from the mortar and work it well together with your hands. If it sticks to your fingers, you can "flour" it with some sifted powdered sugar.

Now you can do what you like with it ... you can let it keep its "white" color or color it any way you like, pink, light green or yellow, or brown with cocoa powder. You can flavor it with lots of things - candied fruit peel or coarsely chopped almonds - but in most of my (Bella's) recipes you just use it as it is.

Conversion Chart
1 1/2 liter = 6 cups
1 liter (l) = 4 1/4 cups = good quart
500 ml = 1/2 liter = good 2 cups
1 dl = 100 ml = scant 1/2 cup
50 ml = 1/2 dl = scant 1/4 cup
1 kg = 2 1/4 lb
500 g = 1/2 kg = 1 lb 2 oz
250 g = 1/4 kg = 9 oz
100 g = 3 1/2 oz
50 g = scant 1/2 cup = 1 3/4 oz
100 - 150C = 212 - 300F
175 - 225C = 350 - 425F
250C = 475F
275C = 525F

HUNGRY BOYS CASSEROLE

Saute' in a large skillet:
1 1/2 pounds ground beef
1 cup sliced celery
1/2 cup chopped onion
1/2 cup chopped green pepper
1 clove garlic, minced
Cook until vegetables are tender. Drain. Add:
3/4 cup water
3/4 cup (6 oz. can) tomato paste
1 teaspoon salt
1 teaspoon paprika
Reserve one cup for biscuits. Add:
1 can (1 lb.) pork and beans, undrained
1 can (1 lb.) chick peas or baby limas, undrained*
Simmer while preparing biscuits.
(Note:* Sometimes I use 2 cans of pork and beans
and omit the chick peas or lima beans.)

Biscuits:

Sift together into mixing bowl:
1 1/2 cups sifted all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Cut in:
1/4 cup butter (or margarine) until particles are fine.
Combine:
1/2 cup milk
4 drops yellow food coloring (if desired) and
add to flour mixture. Stir until dough clings together. Knead on lightly
floured surface 12 times. Roll out to 12x9 inch rectangle.

Combine:
the 1 cup of reserved meat mixture with
1/2 cup sliced pimento-stuffed olives (optional)
1/4 cup blanched slivered almonds (optional)
or use only the meat mixture.
Spread this over the dough. Roll up, starting with the
12 inch side; seal edge. Cut into 1 inch pieces.
Pour meat mixture into a 12x8 or 13x9 inch baking dish; Top with biscuits.
Bake at 425 degrees for 25-30 minutes or until golden brown.

INSTANT CREAM SOUP MIX

3 cups Dry Milk Powder
1/3 cup Corn Starch
1/3 cup Chicken Bouillon (or Vegetable Bouillon)
1 Tbsp. Onion Flakes, dried
1 tsp. Basil, dried
1 tsp. Thyme, dried
1 tsp. White Pepper

In a large mixing bowl, combine all ingredients; mix well. Place mixture
into a one quart jar, label and store up to six months.

To make soup:
Using a small mixing bowl, mix 1/3 cup Instant Cream Soup Mix with 1 1/4
cups Water or Broth. Simmer over low heat until thickened. This makes just
enough to use in place of a 10 1/2 ounce can of cream soup, when making
casseroles, etc. (Add mushrooms pieces, diced chicken, etc. to further
flavor to your soup).

IRISH STUFF

BEER POTATO SOUP

2 Tbsp butter
1 tsp. garlic
1 bunch green onions, chopped
1 stalk diced celery
6 cups boiled diced potatoes
32 ounces beer
1 Tbsp sugar
1 Tbsp chicken bouillon
64 oz. chicken stock
roux to thicken
4 cups cream
salt and pepper to taste

Serves 10 or more

Sauté garlic in butter for 1 minute, add vegetables and sauté for 3-5 minutes or until tender. Add potatoes and beer and bring to a boil. Mash potatoes against sides of pot. Add sugar, stock, bouillon and salt and pepper. Add roux until thick. Add cream, stir and serve.

Note from Cheri:
I so loved this soup, served at Tapp's Brewpub and Steakhouse in Saint John, New Brunswick, Canada, that I asked for the recipe. Lucky for us they were feeling generous. While the soup was designed to be made with one of Tapp's superb micro-brews, you can substitute any light (as in color, not calorie) beer.

POTATO BREAD

1/4 cup warm water
3 tsp. yeast
1 1/2 cups milk
3 Tbsp butter
1 cup mashed potatoes at room temperature (if you don't know how to make
mashed potatoes, follow this link)
4 Tbsp sugar
2 tsp. salt
6 cups flour
1 egg (for glaze)

If You Have an Electric Mixer:

Pour warm water into the bowl of an electric mixer fitted with the dough hook attachment. The water should be about 85 to 115° F. Test it with your hand. It should feel very warm, but comfortable. Sprinkle the yeast over the water and let stand for 5 minutes. With the mixer at speed 2, slowly mix in milk, mashed potatoes sugar and salt. Gradually mix in flour. The dough should turn into a ball. Continue to knead on speed 2 for 2-3 minutes until dough is smooth and elastic. If the dough does not ball up because it's to dry, add water one tablespoon at a time until it does. If your mixture is more like a batter, add flour one tablespoon at a time. Adding water or flour as needed to get the right consistency will assure you always get a perfect dough. Just remember to do it in small amounts. Click on this link for the next steps.

If You Have A Food Processor:

Pour warm water into the bowl. The water should be about 85 to 115° F. Test it with your hand. It should feel very warm, but comfortable. Sprinkle the yeast over the water and mix at low speed. Let stand for five minutes. Slowly mix in milk, potatoes, salt and sugar. Gradually mix in flour. Mix on high for about a minute or two. The dough should turn into a ball and roll around the processor. If the dough does not ball up because it's to dry, add water one tablespoon at a time until it does. If your mixture is more like a batter, add flour one tablespoon at a time. Adding water or flour as needed to get the right consistency will assure you always get a perfect dough. Just remember to do it in small amounts.

After Your Dough Is Made:

Transfer dough to an oiled bowl, cover with a clean towel and let rise until doubled (about 1 1/2 hours). Grease 2 loaf pans and preheat oven to 375°F.

Punch down dough and divide into two pieces. Shape each piece into loaf shape and place in greased pans. Cover pans with clean towel and let rise till doubled (about 1 hour). Use a pastry brush to brush beaten egg over the tops of the loaves. Bake for 40-45 minutes or until golden brown.

Note from Cheri:
This bread provides a wonderful way to use leftover mashed potatoes. It makes a dense, moist loaf that's perfect for sandwiches.

CORNED BEEF & CABBAGE WITH HORSERADISH SAUCE

1 onion
3 whole cloves
4 lb. corned beef
4 parsley sprigs
8 whole black peppercorns
2 lbs. cabbage
1 cup sour cream
1 Tbsp prepared horseradish

Peel onion and stick with cloves. Put corned beef, onion parsley and peppercorns in a large pot and cover with water. Cover, bring to a simmer and cook gently until tender, 2-1/2 to 3 hours. Cut cabbage into wedges and core. Add to the pot, cover and simmer until tender, about 30 minutes. Combine sour cream with horseradish. Serve the meat and cabbage with some of the broth ladled over all and the horseradish on the side. Serves 8

CHOCOLATE STOUT SILK PIE

Crust

1 1/2 cups crushed graham crackers
1/3 cup melted butter

Filling

12 oz. semisweet or bittersweet chocolate (chocolate chips work well)
24 large marshmallows
pinch of salt
2/3 cups stout
1/3 cup evaporated milk
1 tsp. vanilla
1 Tbsp crème de cacao (liqueur, light or dark will work)

Preheat oven to 350° F. Add melted butter to crushed graham crackers and mix until well blended. Using fingers, press crust mixture into bottom and up the sides of a pie pan. Bake crust for about 6 minutes until set. (You can alternatively use a ready made graham cracker crust.) Serves 6-8

Place chocolate, marshmallows and salt in a blender. Blend until well mixed and chocolate is finely ground.

In two separate saucepans (in order to prevent curdling), heat stout and evaporated milk until very hot, but not boiling.

Pour stout and milk into blender and blend for one minute. Add vanilla and creme de cacao and blend. Pour into the crust and refrigerate overnight. Garnish with whipped cream.

Note from Cheri:
This recipe comes to us from New Brunswick's Tapp's Brewpub and Steakhouse in beautiful downtown Saint John. The chef came up with the innovative idea of using Stout (a hearty dark beer) with chocolate. They complement each other perfectly.

IRISH COFFEE

Original Version

1 cup hot coffee
1 1/2 oz. Irish Mist liqueur
whipped cream for garnish

OR

Modern Version

1 cup hot coffee
1 oz. Irish Whiskey
3 sugar cubes
whipped cream for garnish

KIDS NACHOS

1 lb. ground beef
1 cup chopped onion
1/2 cup catsup
1 package taco seasoning (or your own homemade version)
1/2 cup water
1/2 tsp salt
1 can kidney beans with liquid
1 cup grated cheese (cheddar is nice)
1/2 cup chopped onion
1/2 cup chopped black olives
Plain corn wafer chips

Brown meat and onion until done. Drain any excess oil. Stir in catsup, water, taco seasoning mix and salt. Make a well and mash kidney beans with liquid. Stir all together and heat. Pour mix onto a layer of plain corn wafer chips in a casserole dish (or two), garnish with cheese, onion and olives. Place in hot oven just long enough to melt cheese. (May also garnish with canned sliced green
chilies if they like them.)

MAZARINS
Swedish Mazariner - Makes about 18 pastries

Many pastries call for a shell or bottom crust made from this pastry, and the mazarins are one.

4 oz butter or margarine
1/3 cup sugar
1 egg yolk
1 1/3 cups sifted all-purpose flour

Cream butter and sugar. Stir in the egg yolk. Add flour and work the dough with your hands until well blended and smooth.

Shells:
1 quantity basic pastry dough as above

Filling:
4 oz butter or margarine
1/4 cup sugar
8 oz almond paste
3 eggs
1/4 cup sifted all-purpose flour

Frosting:
1 cup powdered sugar
about 2 tbsp water

Preheat oven to 350F. Prepare the pastry dough. Shape the dough into a long log and cut in 18 pieces. Press each piece into a greased muffin tin to coat bottom and sides.

To make the filling, beat together fat, sugar and almond paste. When creamy
and free from lumps, beat in the eggs one at a time. Stir in the flour and blend well. Spoon the filling into the lined muffin tins and bake for 20 to 25 minutes or until golden. Let cool for 5 minutes and gently unmold.

For the frosting, stir powdered sugar with water to make a thin glaze; spread on top of pastries while still slightly warm. Or simply sift with powdered sugar without any frosting.

Serve the mazarins warm or at room temperature.

MESCLUN SALAD WITH BLOOD ORANGE VINAIGRETTE

This is a delicious salad to serve in the winter (since that is the only time you can get blood oranges). You can add variation with a few very thinly sliced red onions. Makes 6 servings

1/3 pound mixed baby lettuces
6 blood oranges
3/4 cup fruity extra-virgin olive oil
Pinch of sea salt
A few grinds of white pepper

For the vinaigrette: Squeeze 3 of the oranges and place juice in a glass 1-cup measure. Add a pinch of salt and a few grinds of white pepper and the olive oil.
Use a fork or whisk to beat the mixture until it emulsifies.

For the salad: Peel the other three oranges and divide into sections. Carefully wash and thoroughly dry the lettuces. Toss with the vinaigrette.

Pile one-sixth of the greens on each of 6 salad plates and arrange the blood orange sections on top.

Teacher's Tip: Blood Oranges are a hybrid fruit that have red-streaked skin and blood red meat inside. Only available during the winter months, they are very flavorful as well as colorful.

MEXICAN STYLE TASTY GOOP
from "Crock-It" by Barbara Murray-Neslen

2-3 cups cooked, diced chicken
1 onion, diced
2 cans cream of mushroom soup
1/4 cup margarine
2 cans(4 oz) chopped green chilies
1 chicken flavored bouillon cube
1 cup hot water
6 ounces cheddar cheese, grated
12 corn tortillas, cut up into bite size pieces

Spray crock pot with non-stick cooking spray. Sauté onions in margarine until soft. Add chicken, chilies, bouillon, water, and soup. Layer: 1/2 tortillas, 1/2 chicken mix, 1/2 cheese. repeat Cook on low 6-8 hours. Stir well and serve with sour cream.

MILLET RISOTTO WITH WILD MUSHROOMS

This is an excellent meatless main dish. It also makes a delicious accompaniment to roasted or grilled meats. You don't want to serve millet along with fish. It's an old Gullah legend that eating millet and fish together will make you sick, and we don't want to run into any trouble..

Makes 6 servings as a first course, 8 as an accompaniment, 3 to 4 as a main course.

2 ounces dried cèpes or porcini mushrooms, soaked in warm water for 2 hours,
well drained (save the liquid!)
1 large portobello mushroom
4 ounces crimini mushrooms
2 ounces shiitake mushrooms (or chanterelles, if you can find and afford them)
2 tablespoons extra-virgin olive oil
3/4 cup hulled millet seeds
2 tablespoons extra-virgin olive oil
1 medium-sized red onion, very finely sliced
2 cloves garlic, finely chopped
1 7/8 cups homemade chicken stock (or purchased stock), water, mushroom
soaking liquid, or a combination of liquids
1 bay leaf
1/8 teaspoon crushed red pepper flakes
1/2 teaspoon sea salt
Freshly ground white pepper to taste
Chopped fresh chervil for garnish (use flat-leaf parsley if you can't find chervil)

Prepare the mushrooms. Drain the dried mushrooms, carefully saving all the liquid in a cup. Dry them on paper towels and slice as thinly as you can. (This is not easy!)

Wipe off the tops of the rest of the mushrooms. Do NOT wash them! Cut off and discard the end of the stem of the portobello mushroom. Remove the remainder of the stem and chop it coarsely. Cut the cap in half, and, holding your knife at an angle, slice the cap into 1/8-inch thick slices. Slice the crimini and shiitake mushrooms at an angle and heap all the mushrooms together on a plate.

Heat a 10-inch sauté pan over medium heat, add 2 tablespoons extra-virgin olive oil and when it is hot but not smoking, add the mushrooms and sauté. Use a wooden spoon to move them around so they will brown on all sides. When they are golden brown and all the liquid they gave off has evaporated. Remove them from the heat and set aside.

Meanwhile, place the millet in the large heavy saucepan you will use to make the risotto and stir over medium-high heat until the seeds turn golden, about 5 minutes. The millet will pop slightly as it browns. Watch it carefully so it doesn't burn. Remove from the heat and pour into a small bowl. In the same pan, place 2 more tablespoons of extra-virgin olive oil and when it is hot but not smoking, add the sliced onion. Stir to separate the onion slices and when the onion has become limp, turn the heat down to medium low and add the garlic. Let the mixture sweat an additional two minutes.

Add the toasted millet, stirring to mix with the aromatics. Add all the liquid, the bay leaf, sea salt and the crushed red pepper and stir to combine. Bring the mixture to a boil over high heat. Reduce the heat so the mixture simmers gently and cover the pot very tightly. Let the mixture cook for exactly 20 minutes.

Then, remove the pot from the heat, but DO NOT open it. Allow the millet to sit for 10 minutes undisturbed. This is very important to the texture of the finished dish. At the end of 10 minutes, uncover the pot and add the mushrooms. Taste and adjust seasoning, adding sea salt and freshly ground white pepper to taste.
Fluff the mixture with two forks.

Teacher's Tips:

1. Be sure to toast the millet in a dry pan before using in ANY recipe. This improves the texture of the finished dish because it allows the millet to become light and fluffy and removes the "bird seed" quality most people find objectionable.

2. Besides tasting good, millet is excellent for your digestive system. It's a wonderful break from the usual rice, pasta, potatoes syndrome, so do try including it in your menus.

Wine Tip: A red Savigny-les-Beaunes (especially one from Maurice Écard) pairs deliciously with the earthy mushrooms.

MOCHA BROWNIES

2 ounces unsweetened baking chocolate
1/2 cup Butter
3/4 cup all-purpose flour
3/4 cup sugar
1 tablespoon instant coffee (dry)
2 tablespoons milk
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
Coffee Frosting -- (recipe follows)
Easy Chocolate Glaze -- (recipe follows)

COFFEE FROSTING
2 teaspoons instant coffee
1 tablespoon very hot water
2 cups powdered sugar
2 tablespoons Butter -- softened
2 teaspoons water (2 to 3 teaspoons)

EASY CHOCOLATE GLAZE
1/4 cup semisweet chocolate chips
1 teaspoon shortening

Heat oven to 350 degrees F. Grease square pan, 8 × 8 × 2 inches. Melt
chocolate and butter in 2-quart saucepan over low heat, stirring frequently,
until smooth; remove from heat. Stir in remaining ingredients except Mocha
Frosting and Chocolate Glaze. Spread batter in pan. Bake 18 to 22 minutes or
until toothpick inserted in center comes out clean. Cool completely. Frost
with Coffee Frosting. Drizzle with Easy Chocolate Glaze. Cut into 4 rows by
4 rows.

COFFEE FROSTING:
Dissolve coffee in very hot water in medium bowl. Stir in remaining
ingredients until smooth.



EASY CHOCOLATE GLAZE:
Melt ingredients in a 1-quart saucepan over low heat, stirring constantly, until smooth. Makes 16 Brownies

MUSSELS DIJONNAISE
(Steamed Mussels with Mustard Sauce)

This is an easy and delicious variation on the classic Moules Marinière. You can leave out the mustard if you wish, and/or the cream. Be sure to have lots of crusty bread to sop up the luscious sauce. Makes 4 servings

1/4 cup finely chopped onions
2 tablespoons finely chopped shallots
1 teaspoon finely chopped garlic
3 quarts mussels, beards removed, cleaned and scrubbed
Sea salt and freshly ground pepper to taste
1 bay leaf
2 sprigs fresh thyme or 1/2 teaspoon dried
1/4 cup dry white wine
1/2 cup heavy cream
2 tablespoons Dijon mustard
2 tablespoons finely chopped flat-leaf parsley

Heat the butter in a large saucepan until melted. Add the onions, shallots and garlic and cook briefly, until wilted. Do not brown. Add the mussels, salt, pepper, bay leaf, thyme, white wine and cream. Cover closely and bring to a boil. Cook for about 5 minutes, shaking to redistribute the mussels. Cook until all the mussels are opened. Using a slotted spoon, transfer the mussels to a serving bowl. Keep warm. Continue cooking the sauce for a minute, remove bay leaf and the thyme. Stir in the mustard with a wire whisk while heating. Do not boil.

Spoon equal portions of the sauce over the mussels and sprinkle with parsley. Serve immediately with crusty bread

Teacher's Tip: The beard on a mussel is seaweed that has been caught in the shell. Most widely available mussels are farm-raised and generally beardless and sand-free, but if you get the "wild" kind, you'll need to pull the beards off. They're edible, but generally not appetizing nor attractive.

Wine Tip: Best wine with this dish is Sonoma-Cutrer Russian River Ranches Chardonnay. A French Chablis or flinty Muscadet would also pair well, though differently.




NEW ORLEANS BREAD PUDDING

3 eggs
1 1/4 cup (300 ml) sugar
1 1/2 tsp (7 ml) vanilla extract
1 tsp (5 ml) freshly ground nutmeg
1 tsp (5 ml) ground cinnamon
4 Tbsp (60 ml) butter, melted
2 cups (500 ml) milk
1/2 cup (125 ml) raisins
1/2 cup (125 ml) coarsely chopped pecans
5 cups (1.25 L) very stale French or Italian bread, with crust, cut into cubes

Using an electric mixer or wire whisk, beat the eggs until extremely frothy, about 3 minutes with an electric mixer, about 6 by hand. Add the remaining ingredients except the bread and beat until thoroughly mixed. Place the bread cubes in a greased oven-proof baking dish and pour the egg mixture over them. Toss the bread to coat with the egg mixture, and allow to sit at room temperature for 45 minutes, until virtually all of the liquid is absorbed. Bake in a preheated 300F
(150C) for 45 minutes, then raise the oven temperature to 424F (220C) and bake an additional 15 to 20 minutes, until the pudding is well browned and has puffed up. Serve hot, warm, or at room temperature, with whipped cream or a scoop of ice cream. Serves 8.

NO FAT CHOCOLATE CAKE

1 cup sifted cake flour
1/3 cup unsweetened cocoa
1 teaspoon baking soda
1 teaspoon baking powder
6 large egg whites
1-1/3 cups firmly packed brown sugar
1 cup unflavored non-fat yogurt
1 teaspoon vanilla
Powdered sugar

Mix flour, cocoa, baking soda and baking powder. In a large bowl, beat egg whites; add brown sugar, yogurt and vanilla and blend well. Stir in flour mixture and beat until evenly moistened. Pour batter into a non-stick 8 inch square pan (or coat lightly with cooking oil spray or salad oil and dust with flour).

Bake in 350 degree oven until cake springs back when lightly pressed in center, 30 to 40 minutes. Let cake cool 15 minutes, then invert it onto serving plate.
Sift powdered sugar over cake if desired. Makes 8 servings.

OAT BRAN CRESCENT ROLLS

1 1/2 cups Orange Juice
1 cup Oat Bran
2 tablespoons Oat Bran
3 1/2 cups Flour -- (or more)
5 teaspoons Active Dry Yeast -- or Fast Acting Yeast
1/3 cup Brown Sugar, packed
2 teaspoons Orange Zest
1 1/2 teaspoons Salt
1/2 cup Water
1/4 cup Vegetable Oil -- at room temperature
1 medium Egg White -- lightly beaten

orange date filling
8 ounces Dates -- chopped, pitted
1 cup Orange Juice
3/4 cup Oat Bran
1/2 teaspoon Cinnamon

Bring orange juice to boil; remove from heat and stir in 1 cup oat bran. Cool to very warm (120º to 130ºF), about 15 minutes. In large bowl, combine 1 cup flour, undissolved yeast, brown sugar, orange peel and salt. Heat water and vegetable oil until very warm, 120º to 130ºF. Stir liquids into dry ingredients. Add oat bran mixture; stir vigorously until well blended. Stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in bowl coated with cooking spray. Spray top of dough with cooking spray. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. (For Fast Acting Yeast, cover kneaded dough. Let rest on floured
surface 10 minutes. Proceed with recipe.)

Prepare Orange-Date Filling: Heat chopped, pitted dates and orange juice in saucepan over medium heat. Simmer 8 minutes, stirring occasionally, until very thick. Stir in oat bran and ground cinnamon. Cool. Punch dough down. Divide dough into two equal pieces; roll each piece to 14-inch circle. Spread half of filling over each circle to within 1/2-inch of edge. Cut each into 8 pie-shaped wedges. Roll up from wide ends to make crescents. Place crescents on baking sheets coated with cooking spray; curve ends slightly. Spray tops of crescents with cooking spray. Cover; let rise in warm, draft-free place until doubled in size, about 15 minutes. Brush with egg white; sprinkle with remaining oat bran. Bake at 375 degrees F for 20 minutes or until done. Remove from pans; cool on wire racks.




ONE DISH EGGS

6 slices of bacon, diced
1/3 cup chopped onion
1 1/2 cups frozen hash brown potatoes
1 tablespoon diced green pepper
1 tablespoon finely diced red pepper
1/2 teaspoon dill weed
1/8 tsp salt and pepper
6 large eggs
1/2 cup milk

Fry the diced bacon and onions on med-high for about 8 minutes, until onions are golden. transfer to a small bowl using a slotted spoon. Drain fat , reserving
1 tablespoon in frying pan. Add the potatoes, peppers, dill, and salt and pepper to fry pan . cook for 10 minutes, stirring occasionally. add bacon mixture. Beat
eggs and milk together in small dish. Add to bacon mixture. Cook for 1 to 2
minutes, stirring constantly using a wide spatula, until eggs are cooked but not dry. Makes 3 1/2 cups. serves 4

PEAR SORBET
As frozen desserts go, it doesn't get much easier than this. Serve this all by itself, or topped with a little chocolate or raspberry sauce.

4 ripe pears, peeled, cored, and chopped
1 cup (250 ml) dry white wine or apple juice
2/3 cup (160 ml) sugar
2 Tbsp (30 ml) lemon juice

Combine all ingredients in a saucepan and bring to a boil over high heat. Reduce the heat and simmer covered until the pears are tender, about 5 minutes. Puree in an electric blender or food processor and pour into a shallow metal pan. Freeze until solid, about 1 hour. Scrape with the tines of a fork to make a slush and return to the freezer. Serves 4 to 6.

PIE CRUST TRICK

Rubbing butter on the bottom pie crust before adding the filling is an old pastry chef's trick that helps keep it from absorbing moisture from the filling and helps it to get "done" while baking. You may also brush the unbaked crust with preserves (apricot jam is popular with French pastry chefs) if it is to be baked. If your crust is unbaked (such as a Graham cracker crust) or baked before adding a filling (baked blind), try brushing it with melted chocolate as long as the filling doesn't require additional cooking.


PIZZA POTATOES

6 large potatoes, peeled and thinly sliced
1 large onion, thinly sliced
Olive oil
1/2 lb. grated mozzarella cheese
2 oz. sliced pepperoni
1/3 cup bell pepper
1 tsp. salt
1 (8-oz.) can pizza sauce

1. In skillet, sauté potato and onion slices in oil until onion begins to appear transparent; stir constantly to prevent browning. Drain well.

2. Combine potatoes, onions, bell peppers, pepperoni and salt in slow cooker. Pour pizza sauce over top.

3. Cover and cook on Low setting for 6-10 hours. Add cheese during last 30
minutes of cooking time.

POACHED PEARS WITH LIME SABAYON
Makes 6 servings

6 semi-ripe Anjou pears, peeled and cored
3 cups water
1 cup dry white wine
1 cup superfine sugar
Lime slices

Poach pears in water, wine, sugar and lime until done (about 20 minutes, but keep checking until an inserted toothpick comes out easily). Keep covered.

Lime Sabayon:

4 large egg yolks
1/2 cup fresh lime juice (will take from 4 to 6 limes, depending on size)
1/2 cup sugar (maybe more, to taste)
1 cup heavy cream, whipped
Lime zest for garnish

Beat yolks with juice and sugar over hot water until ribbons form. Whip the cream and fold the two mixtures together.

To serve, put some Sabayon on each plate and set a pear in it. Garnish with lime zest. Pass any remaining Sabayon in a sauce bowl.

QUICK CAJUN GUMBO

3 Tbsp (45 ml) vegetable oil
1 medium onion, chopped
1 green bell pepper (capsicum), seeded and chopped
2 ribs celery, chopped
2 cloves garlic, finely chopped
1/2 lb (225 g) fresh okra, cut into thin rounds
3 Tbsp (45 ml) all-purpose flour
1/2 tsp (2 ml) cayenne pepper, or to taste
3 cups (750 ml) chicken stock or water
1 lb (450 g) raw shrimp, peeled and deveined
1 cup (250 ml) crab meat
2 Tbsp (30 ml) chopped fresh parsley
1 Tbsp (15 ml) gumbo file powder* (optional)
Cooked white rice or cornbread for garnish

* Available in the spice section of finer supermarkets

Heat the oil in a large skillet over moderate heat and sauté the onion, bell pepper, celery, garlic, and okra for 10 minutes, stirring frequently. Stir in the flour and cayenne and cook for 5 minutes. Meanwhile, bring the stock to a boil in a large saucepan and add the shrimp and crab meat. Simmer until the shrimp are firm and opaque, about 5 minutes. Do not drain. Stir the vegetable mixture into the shrimp mixture and bring to a boil, stirring constantly. Reduce the heat and simmer 5 minutes. Stir in the parsley and optional file powder immediately before serving. Serve in bowls over white rice or cornbread. Serves 4 to 6.

RALPH and KACOO SHRIMP BUTTER

Notes: This is a classic dish that is from a famous chain in the south. Serve this up with crackers or some toasted baguette bread.

2 cups cooked shrimp (I started with1# raw w/o heads)
1/2 cup stick butter
8 oz. cream cheese
3 Tbsp. mayonnaise
1 Tbsp. lemon juice
3 Tbsp. onion-grated
1/2 tsp. garlic powder
1/4 cup parsley - chopped
2 tsp. Tabasco pepper sauce
1/2 tsp. red pepper (optional)
1 tsp. Worcestershire sauce

Mince shrimp or run through food processor. Blend butter and cream cheese together until fluffy. Add to butter and cream cheese mixture, shrimp, mayonnaise, lemon juice, onion, garlic powder, parsley, Tabasco, red pepper and Worcestershire. Mix well. Shape into ball. Refrigerate until firm.

RANCH BISCUITS
Serving Size: 9

2 cups biscuit/baking mix
4 tsp. dry ranch salad dressing mix
2/3 cup milk
2 Tbsp. butter or margarine, melted
1 tsp. dried parsley flakes
1/8 tsp. garlic powder

In a bowl, stir the biscuit mix, salad dressing mix and milk until combined. Drop 2 inches apart onto a greased baking sheet. Bake at 425 degrees for 10-15 minutes or until golden brown. In a small bowl, combine the butter, parsley and garlic powder; brush over biscuits.

REFRIGERATOR ROLLS
(Abbey Lynn Inn, Ludington, MI)

Dough Ingredients:
1 - package active dry yeast
1 - 1/2 cups warm water
1 cup unseasoned lukewarm mashed potatoes
2/3 cup sugar
2/3 cup shortening
2 eggs
1 - 1/2 t salt
6 - 7 cups all purpose flour

Dissolve yeast in warm water in large bowl. Stir in potatoes, sugar, shortening, eggs and 4 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover bowl tightly; refrigerate at least 8 hours but no longer than 5 days.

Punch down dough; divide into equal parts. Use dough for any dinner roll or sweet roll recipe you have and make as many as you like. Fresh yeast rolls everyday. You can roll out dough the night before you need them. Let rise in
refrigerator over night. Take out of refrigerator let rise for one hour and bake. Enjoy the fresh smell of cinnamon rolls every morning.


RISOTTO ALLA MILANESE

Regardless of what you may have read or heard elsewhere, there is really no shortcut to making an excellent risotto. It will always take you twenty minutes from the time you start the cooking process until you bring it to the table. If you have ever eaten an excellent risotto, you will know that it is worth the time and patience it takes. The object is to create a creamy and voluptuous dish while the core of the rice remains resistant to the tooth. There are as many varieties of risotto as you can possibly think of, but this one is the classic accompaniment to Osso Buco. Makes 6 servings

6 1/2 cups chicken or beef broth
3 tablespoons finely chopped shallots or onion
5 tablespoons unsalted butter
3 tablespoons vegetable oil
2 cups raw Arborio rice
1/2 teaspoon saffron threads, crushed
3/4 cup freshly grated Parmigiano-Reggiano cheese
Sea salt and freshly ground white pepper

Bring the broth to a slow steady simmer. Put the shallots in a heavy pan with 3 tablespoons of the butter and all the oil and sauté over medium-high heat until translucent but not browned. Add the rice and stir until it is well coated. Sauté lightly then add 1/2 cup of the simmering broth.

Proceed according to basic risotto direction, adding 1/2 cup broth as the rice dries out, and stirring very frequently to keep it from sticking. If you run out of broth, use water. When the rice is almost done, add the saffron, all the grated cheese and the remaining butter. Mix well. Taste and correct for salt.

Remember, when the cooking nears the end, do not add too much broth at one time. The risotto should be creamy but not runny. Serve immediately, with additional grated cheese on the side, if desired.

Teacher's Tips:
1. Taste your broth to determine whether you will need additional salt. Taste about halfway through to correct seasoning. Don't add salt at the end!

2. This risotto is good enough to be "supper" all by itself. Simply toss a salad of peppery greens, and choose a luscious Vernaccia di San Gimignano. Leftover risotto makes delicious rice cakes.





SALSA RECIPES
SALSA FRESCA

2 cloves garlic
1/2 medium onion -- quartered
1 jalapeno or other small hot chilies (up to 2) -- stemmed & seeded
1/4 cup lightly packed cilantro (coriander)
1 pound firm-ripe tomatoes -- seeded
2 tablespoons salad oil
juice of 1 lime
salt and pepper

To make in a blender or food processor: Whirl garlic, onion, chilies,
cilantro, and tomatoes in a blender or food processor just until coarsely
chopped. Add oil and lime juice; whirl until finely chopped. Season to
taste with salt and pepper.

To make by hand: Using a sharp knife, mince garlic, onion, and chilies.
Finely chop cilantro and dice tomatoes. Combine in a nonmetallic bowl; add
oil and lime juice. Season to taste with salt and pepper.

If made ahead, cover and refrigerate for up to 2 days.

SPICY TOMATO SALSA

2 large Tomatoes - chopped
1 Small Red Onion - chopped
1 tsp. Crushed Garlic
1/40 cup Chopped Coriander
1/2 tsp. Salt
1/2 tsp. Coarse Black Pepper
1 Tbsp. Olive Oil
1 small jalapeno pepper, deseeded and finely chopped, include seeds if you
like a kick start

Combine all ingredients in a bowl and mix well. Ready to serve.

WHITE SALSA

1 cup sour cream
1 cup mayonnaise
juice from 3 limes
4 cloves garlic, crushed
1 1/2 cups finely chopped cilantro
6-ounce can black olives (pitted), drained and chopped
1 1/2 cups green onions, finely chopped
5 teaspoons hot pepper sauce
pepper to taste

In a medium bowl, combine mayonnaise and sour cream, mixing well. Add lime
juice, garlic, cilantro, black olives, scallions, hot pepper sauce, salt and
pepper. Taste and adjust seasonings for personal preference. Refrigerate for
2 hours before serving to allow flavors to blend. Serve with tortilla chips.

LISA'S SALSA

1 gal. Roma tomatoes (measure after put thru blender)
2-3 onions, chopped
1 12-16 oz. can green chilies
4-5 jalapeno peppers, chopped
1 tsp garlic
1/4 cup salt
small bottle catsup
1/2 cup vinegar

Cook 40-45 minutes and seal in canning jars.

SAUCES FOR ZING

Bearnaise sauce
Serve over beef, fish, or eggs

2 tablespoons chopped green onions
1 teaspoon tarragon
3 tablespoons vinegar
1- 8 oz. pkg. Philadelphia cream cheese, cubed
1/3 cup milk
1 tablespoon lime juice
1 tablespoon chopped chives

Boil onions & tarragon in vinegar until vinegar is evaporated. Add remaining ingredients. Cook ver low heat until sauce is smooth, stirring constantly.

~*~

CHICKEN BARBECUE SAUCE

1 pint vinegar
1 pint water
1/2 lb. butter - no substitutions
2 tablespoons salt

Combine all ingredients in saucepan and heat. Place
chicken on the grill. Baste with sauce and turn chicken
every 4 to 6 minutes. Cooking time 60 to 80 minutes.
Brush with sauce every 4 to 5 minutes.

~*~

Sweet and Sour Sauce

4 teaspoons cornstarch
1 cup water
1/2 cup sugar
1/2 cup white vinegar
1/4 cup tomato paste

Combine all ingredients in small saucepan. Bring to
a boil over high heat, stirring constantly. Boil 1
minute, stirring constantly. Cool.

Makes about 1-1/2 cups (4 servings).

Delmonico sauce for vegetables

1/2 cup milk
1- 8 oz. pkg. Philadelphia cream cheese, cubed
1/4 cup (2 oz.) Kraft Cold Pack Blue Cheese, crumbled
dash of onion salt

Heat milk & cream cheese in saucepan over low heat, stirring until smooth. Blend in remaining ingredients. Serve over hot vegetables. Top with additional
blue cheese, if desired. Makes enough for 3 to 4 servings.

~*~

Dilly Cheese Sauce For Vegetables

1/2 lb. Velveeta, cubed
1/2 cup salad dressing
1/4 cup milk
1/4 tsp. dill weed

Heat Velveeta, salad dressing, & milk over low heat until sauce is smooth, stirring constantly. Add dill. Makes 1 1/2 cups.

~*~

Hot Horseradish Sauce
Serve over ham, beef, or hot cooked veggies

1- 8 oz. pkg. Philadelphia cream cheese, cubed
1/3 cup milk
2 tablespoons prepared horseradish
1/4 teaspoon salt
dash of cayenne

Heat cream cheese & milk in saucepan over low heat, stirring until smooth. Blend in remaining ingredients. Makes 1 1/3 cups.

~*~

Parisian Wine Sauce**
** Serve over fish, chicken, or pork.

1- 8 oz. pkg. Philadelphia cream cheese
1/3 cup milk
2 tablespoons dry white wine
1 tablespoon chopped green onions
1/4 teaspoon salt
dash of cayenne

Heat cream cheese & milk in saucepan over low heat, stirring until smooth. Blend in remaining ingredients. Makes 1 1/3 cups.

~*~

Seafood Sauce

2 tablespoons butter
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk

Melt butter over low heat in a heavy saucepan. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Bring to boil, stirring constantly. Boil 1 minute. Remove from heat and carefully stir 1/2 to 1 cup cooked shrimp. lobster, crab meat, salmon, or tuna pieces into the sauce.




SEAFOOD GUMBO
This basic recipe can be made with chicken instead of seafood, or you can eliminate the meat entirely and use a variety of fresh vegetables. You can even substitute hard boiled eggs for the meat.


1/2 cup (125 ml) vegetable oil
1/2 cup (125 ml) flour
1 cup (250 ml) chopped onions
1/2 cup (125 ml) chopped red or green bell peppers
1/2 cup (125 ml) chopped celery
1 whole bay (laurel) leaf
Salt and freshly ground black pepper to taste
1/4 tsp (1 ml) cayenne pepper, or to taste
1/2 tsp (2 ml) dried thyme
1/2 tsp (2 ml) dried marjoram
1/2 tsp (2 ml) dried oregano
1 Tbs (15 ml) finely minced garlic
4 cups (1 L) chicken, beef,
or vegetable stock, fresh or canned
1/2 lb (250 g) Andouille sausage, or similar smoked sausage such as Polish
kielbasa, cut into 1/2 inch (2 cm) pieces
1/2 lb (250 g) peeled shrimp
1/2 lb (250 g) scallops
12 large, raw oysters with their liquor
1 to 2 cups cooked white rice

Heat the oil in a heavy skillet over high heat until it is very hot. Stir in the flour and continue to stir until the roux is a dark reddish brown color. Add the onions, bell peppers, and celery, and cook about 2 minutes, stirring frequently. Add the seasonings and cook an additional minute, then remove from the heat.

Meanwhile, bring the stock to a boil in a large pot over high heat. Add the roux
mixture a little at a time, stirring after each addition to make sure the roux is dissolved before adding more. Add the sausage and simmer for 10 minutes. Add the shrimp, scallops, and oyster with their liquor, and simmer for 5 minutes, or until the shrimp are firm and pink. Serve immediately by spooning over 1/4 cup of rice in a bowl. Serves 4 to 6.

SET UP A GUY'S KITCHEN
This piece was contributed to a newsletter by "Mary."

Buy the best pots and pans you can afford. Knives and things that cut peelers,
graters are also no place to skimp. Some of these things will have to be
bought new but many of them can be picked up at yard or, better yet, estate
sales. Casseroles, stockpots, steamers, glasses, etc. can be picked up very
reasonably at yard and estate sales.

Cookbooks
The ones I used most when I started cooking on my own are the following:

Better Homes and Gardens Cookbook (red plaid binder)
The I Never Cooked Before Cookbook
French Cooking by the Clock
Peg Bracken's I Hate to Cook Cookbook
All of them have good basic recipes, except the French Cooking by the Clock
which is very useful in teaching you how to get everything to the table hot at the same time and also has some relatively simple recipes for company meals. It basically has a timeline for each meal telling you when to start each item and what to do with it so that everything is ready at the same time.

Another nice idea for a cookbook is a 3 ring binder with typed up recipes for dishes that he likes with very clear instructions. You get these from parents, grandparents, friends, and other family members. I like to do this using sheet protectors. There are also Cooking for Two cookbooks that might be useful although some of them have very elaborate recipes. A good basic microwave cookbook would probably also be useful.

Pots and Pans
[Spike's note:] Nowadays, the experts tell us not to cook in aluminum because it leaches into the food and accumulates in brain tissue, causing senile dementia.]]

Good small skillet
Good large skillet
1 quart saucepan with lid Good waterless cookware
2 quart saucepan with lid - ditto
Stockpot medium size with lid stainless steel not aluminum

Knives
2 good paring knives, 1 large and 1 small
bread knife
butcher knife
boning knife

Cutting boards
1 small
1 medium large

Casseroles go for either Pyrex or Corning Ware
2 - 1 quart casseroles
1 2 quart casserole
9X13 lasagna dish
Bread pan (useful for things like meatloaf)

Assorted
Colander
Canister set (one that seals well)
Grater
Service for 6 or 8 heavy
Service for 4 Corel plain white plates (or any of preference)
4 Extra Soup bowls in plain white Corel
Platter to match
Set of glasses 8 per size
4 plain colored mugs
Measuring cups set for measuring dry stuff
Measuring cups (glass) 1 cup, 2 cup, 2 quart (useful for cooking things like rice
in the microwave)
Good quality potato peeler
1 good cookie sheet with sides
set of potato nails
Steamer insert for pot
Set of wooden spoons
Teflon spatula to use in the skillets
Soup ladle
Meat thermometer
Can Opener

Spices buy them in jars the first time. After that refill the bottles with spices from
cellophane packages. They are incredibly cheaper
Thyme
Basil
Oregano
Cinnamon,
Pepper
Peppercorns if he has a pepper grinder
Salt
Chile Powder
Minced onion
Garlic powder
Italian Seasoning
Seasoned Salt

Small Appliances
Toaster Oven you can make toast, broil meat, etc. in one
Microwave big enough to handle casserole dishes
Waffle Iron if you want to splurge
Coffee pot you can get a nice one from Gevallia for free with an order for coffee.

Food
Flour
Sugar
Brown Sugar
Butter/Margarine
Bread
Peanut Butter
Jam/jelly
Pasta
Spaghetti Sauce
Rice
Pasta
Rice and or Pasta Mixes
Soup
Tuna
Canned chicken
Chicken and Beef broth
Chicken and beef base (better than bouillon)
Cold cereal
Oatmeal
Baking powder
Baking Soda
Canned or frozen vegetables
Cheese
Chicken and/or beef and pork as desired. Package in individual portions.

Nonfood plastic/paper Items
Ziploc bags in various sizes. Use to store foods to be frozen, leftovers,
marinate meat or vegetables, etc.
Toilet Paper
Paper Towels
Napkins (unless he wants to use cloth we do and my daughter does every day
and while you have a tiny amount more laundry, you aren't killing trees).

Cleaning supplies
Mop
Broom
Toilet Brush
Bucket
Laundry basket or bag

Encourage him to make out a menu for the week, listing the ingredients
needed. Then sort the list by Produce, Dry items, canned items, dairy, meat.
It's much easier and cheaper to shop that way.

SHRIMP REMOULADE

For the remoulade sauce:
1 cup (250 ml) mayonnaise
2 Tbsp (30 ml) lemon juice
2 Tbsp (30 ml) ketchup
2 Tbsp (30 ml) finely chopped celery
1 Tbsp (15 ml) prepared horseradish
1 Tbsp (15 ml) finely chopped dill cucumber
1 Tbsp (15 ml) finely chopped capers
1 Tbsp (15 ml) Creole or Dijon mustard
1 Tbsp (15 ml) finely chopped parsley
1/2 tsp (2 ml) finely chopped tarragon
1 Tbsp (15 ml) hot sauce (or to taste)

1 lb (450 g) cooked, peeled, medium-sized shrimp

For the garnish:
Lettuce leaves
Tomato wedges or whole cherry tomatoes
Hard-cooked eggs, peeled and cut into rounds
or wedges
Black olives

Combine all the sauce ingredients in a bowl and stir or whisk until thoroughly combined. Add the cooked shrimp and toss to coat with the sauce. Place each serving of shrimp on a bed of lettuce leaves and garnish with tomatoes, eggs, and black olives as desired. Serves 4 to 6.

SPINACH VIKTOR

2 Tbsp (30 ml) butter
2 Tbsp (30 ml) all-purpose flour
1 cup (250 ml) heavy cream, half-and-half, or milk
Salt and freshly ground pepper to taste
1 tsp (5 ml) lemon juice
1/4 tsp (1 ml) ground ginger
Salt and freshly ground pepper to taste
10 oz (280 g) chopped frozen spinach, thawed and thoroughly dried
2-3 ripe tomatoes, thinly sliced
Caviar for garnish (optional)

Heat the butter in a saucepan over moderate heat and stir in the flour. Cook for about 3 minutes and stir in the cream. Bring to a boil, stirring frequently. Stir in the lemon juice, ginger, salt, pepper, and chopped spinach. Bring to a boil and cook for 1 minute. Spoon over sliced tomatoes and garnish with a dollop of caviar if desired. Serves 4 to 6.

SWEDISH MEATBALLS
Riktiga svenska köttbullar

"Mamma's Meatballs" is a concept in Sweden, albeit there are as many versions of meatballs as there are mothers. They can either be large or small, served with or without gravy, seasoned with onions or allspice, and made from ground beef, ground pork, or a combination thereof. At restaurants they are often served as a part of a smorgasbord or together with boiled potatoes, vegetables, lingonberry jam, or sour pickles. Serves 4 (Recipe is from Bella, who lives in Sweden)

Basic ground meat recipe:
1/4 cup oatmeal and 1 tbsp potato starch or 4 tbsp fine breadcrumbs
3/4 cup water or milk
1/2 - 1 tsp salt
1/8 tsp pepper
1 lb ground meat (beef, pork, or a combination)
1 egg

Frying:
1 1/2 tbsp butter or margarine

Sauce:
2 tbsp butter or margarine
2 tbsp flour
1 2/3 cups pan juice and dark bouillon
salt, pepper, soy sauce
(cream)

Mix together oatmeal and potato starch or just bread crumbs and water or milk. Stir in salt and pepper and set aside mixture to swell for 10 minutes. Work in the ground meat and egg. Stir the ground meat mixture until smooth, being careful not to over-mix. Over-mixing causes the meat to become tough and stringy and the fat to "crawl out".

Roll meatballs to desired size and fry brown in butter or margarine. Keep warm.

Melt the fat for the gravy in a saucepan. Add flour while stirring and let sizzle a bit. Remove from heat. Dilute with juice from pan or bouillon and stir until the mixture is smooth. Put saucepan back on burner and boil 3 - 5 minutes, stirring constantly. Add a little cream towards the end for a richer taste.

Serve the sauce separately or place the meatballs in the sauce and warm
thoroughly.
SWISS STEAK

2 lb. Chuck steak (or any flavorful but less-than-tender steak cut), trimmed
of fat and cut into serving-size pieces
salt, pepper, flour
2 tbsp. Bacon fat
1 small onion, chopped (about 1/2 cup)
1 cup chopped veggies- combine carrots, celery, and green or red pepper
1 clove garlic, minced
1 8 oz. can of tomato sauce
1/2 can of water

Preheat oven to 350 degrees.

Salt and pepper both sides of steak pieces, and then dredge with flour, shaking off excess. In a Dutch oven, or other oven-proof pot, brown both sides of steak in the bacon fat over medium/high heat. Remove steak to a plate, and turn down the heat under the pot to medium/low. Sauté the veggies and garlic in remaining fat until soft but not brown. Add tomato sauce, and then fill can 1/2 full with water and swirl around once or twice to get sauce residue, and pour into pot. Return steak to pot, along with any accumulated juices, and push down so that pieces are covered with sauce and veggies. Cover tightly and bake for 1 1/2 to 2 hours. The steak should be fork-tender by then. When done, remove steak to a serving plate. You may wish to spoon off excess fat from the sauce. Stir sauce, check for seasoning and add salt and pepper if necessary. Put sauce in a gravy boat and serve with mashed potatoes and a salad. Makes 5 to 6 servings,

TEX MEX BLACK BEAN SALAD

1 cup canned black beans, rinsed, and drained
1 (10-ounce) pkg frozen corn, thawed
1 red onion thinly sliced

Dressing
4 Tbsp red-wine vinegar
4 Tbsp olive oil
1/2 Tbsp. chili powder
2 Tbsp. Cilantro
1 small can diced green chilies (optional)

Combine and let marinate while making your main dish





TRI COLOR PASTA SALAD

16 oz. tri-color rotini pasta
1 cucumber, peeled, seeded and sliced
1 tomato, diced
1/2 cup black olives, sliced
1 green or red pepper, seeded, and diced
1/4 cup green onions, chopped
1/2 cup mayonnaise
1/2 cup sugar
2 Tbsp. apple cider vinegar

Cook pasta until "al dente" and allow to cool. Combine pasta, cucumber, tomato, black olives, pepper and green onion and toss. Combine mayonnaise, sugar and vinegar and mix well. Pour over salad and toss. Chill before serving. You may make more dressing if you prefer to have more on your salad.

TUNA and MACARONI TOSS

1/2 pound dry macaroni,
1 large can tuna, drained and flaked
2/3 cup sliced green onion,
1/2 cup boiled green peas,
1/2 cup finely cut or coarsely grated raw carrot,
1/2 cup mayonnaise,
1 tbsp lemon juice,
1 tbsp honey,
salt, pepper and mustard to taste,
2 tbsp chopped dill,
1/4 cup whipped cream (optional).

Boil macaroni in salted water, drain and rinse in cold water. Combine tuna, green onion, green peas, and carrot. Add the macaroni and mix well. Prepare dressing by mixing mayonnaise, lemon juice, honey, chopped dill, salt, pepper and mustard. Pour the dressing on to the salad, mix well, and chill for a while. Serve on a bed of lettuce.

VEGETARIAN RICE CASSEROLE

1 tablespoon olive oil 2 onions -- chopped
2 stalks celery -- chopped
1/2 green bell pepper -- seeded and chopped
1 can diced tomatoes (no salt added) -- (14.5 oz)
1/2 cup minced parsley
1 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
2 1/2 cups cooked brown rice
2 cups cooked wild rice
1 cup shredded reduced-fat cheddar cheese

Preheat the oven to 350º. In a large nonstick skillet, heat the oil. Add the
onions, celery and bell pepper; cook, stirring as needed, until softened,
5 - 6 minutes. Add the tomatoes, parsley, thyme and black pepper; bring to a
boil. Stir in the rices; transfer to a 3-quart casserole. Cover with foil
and bake 10 minutes; uncover and sprinkle with the cheese. Bake until the
cheese is melted, about 3 minutes longer. Serves 5


 

 

 

 

 

 

SHALOM FROM SPIKE & JAMIE



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Disclaimer: These web site links are listed as a convenience to our visitors. If you use these links, we take no responsibility and give no guarantees, warranties or representations, implied or otherwise, for the content or accuracy of these third-party sites.

Due to the number of recipes and tips we receive, it is impossible for us to personally test each one and therefore we cannot guarantee its success. Please let us know if you find errors in any of them.

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