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

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Recipes from Spike & Jamie

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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).



ACELGAS EN CREMA
ALL DAY DELICIOUS SPAGHETTI SAUCE
ALOO GOBI
APPLE BRAN MUFFINS
APPLE GRIDDLECAKES WITH APPLE PECAN
BAKED ARTICHOKES WITH ONIONS
BAKED EGGS WITH CHEESE AND BASIL SAUCE
BASIC BACKPACKING RAMEN
BLACK BEAN SALSA
BRAISED RABBIT
BUNCH OF BRAN MUFFINS
CANDIED KUMQUATS
CARAMEL MACCHIATO
CHICKEN BREASTS WITH ARTICHOKE CHEES
CHOCOLATE LACED KIWIFRUIT WITH ORANG
CILANTRO and CORIANDER RECIPES
COLD RAMEN WITH CHICKEN AND PEANUT S
CRAB PUFFS
CRABMEAT SOUFFLE
CREAMY BRAZILIAN SEAFOOD STEW
CREAMY CARAMEL PEACH PARFAITS
CROCK POT BARBECUED CHICKEN
CROCK POT POTATOES
FISH FILLETS WITH CAPERS AND MEYER L
GREEK PASTA SALAD
HONEYED PORK AND CHINESE CABBAGE
ITALIAN CHILI
LIME PASTA WITH HAZELNUTS
MARDI GRAS JAMBALAYA
MATAMBRE
OLIVE OIL INFORMATION
ORANGE ROMAINE TOSS
OVEN BAKED COCONUT SHRIMP
OVEN FRIED CHICKEN
OVEN FRIED GARLIC FRIES
OVEN ROASTED SALMON
PORK MEDALLIONS WITH OLIVE CAPER SAU
PORK TENDERLOINS MARSALA
PORKETTA
PROVENÇAL CHICKEN IN THE POT
PROVENÇAL HERBED BEAN AND PASTA SOUP
QUICK LEMON CHEESE DESSERT
RHUBARB BREAD
RIO GRANDE VALLEY CHICKEN SALAD
SEVICHE DE OSTRAS
SHROVE TUESDAY PANCAKES
SOPA DE AGUACATE Y PAPAS
SOUR DOUGH BREAD
SOUR ORANGE AND LIME CHICKEN
SOUTHERN OVEN FRIED CHICKEN
SOUTINES CINNAMON ROLLS
STEAK NEAPOLITAN
TEQUILA ORANGE BUTTER SAUCE
THE BAKERS MOUSSE CAKE
TRASK HOMESTEAD STEW
TWICE TANGERINE MEATBALLS
WHICH DAIRY PRODUCT IS GOOD FOR WHAT
WINTER VEGETABLE BEAN SOUP WITH PEST
ZUCCHINI BEEF SOUP
ZUNI CAESAR SALAD

ACELGAS EN CREMA
(Argentine Swiss Chard in Cream Sauce)
You can use this recipe to dress up other tender greens such as
spinach or Romaine lettuce.

3 Tbsp (45 ml) butter
1 medium onion, finely chopped
1 medium carrot, finely chopped
1 medium potato, peeled and diced
1 1/2 lbs (675 g) Swiss chard, green and white parts, thinly sliced
Salt and freshly ground pepper to taste
1/4 cup (60 ml) heavy cream

Heat the butter in a large saucepan over moderate heat and sauté the onion, carrot, and potato until tender, about 5 minutes. Add the Swiss chard and simmer covered until tender, about 10 minutes. Season with salt and pepper and stir in the cream. Simmer uncovered for 2 minutes. Serves 4 to 6.

ALL DAY DELICIOUS SPAGHETTI SAUCE

2 1-pound and 13 oz. cans of Pear Tomatoes, pureed in blender
1 1-pound and 13 oz. can of Tomato Puree
1 8 oz. can Tomato Sauce
8 Cloves Garlic, pressed
1 large Onion, chopped
Salt and Pepper
2 Tablespoons Basil
2 Bay Leaves
1 teaspoon Rosemary
1 Tablespoon Parsley Flakes
1 teaspoon Italian Seasoning
2 teaspoons Oregano
2 Tablespoons Sugar
1 pound of mild Italian Sausage ( or more, depending on your taste )
1 pound of Ground Round
1 small can of Tomato Paste

Brown Garlic, Onion, Ground Round and Italian Sausage in Olive Oil (Just enough oil to keep meat from sticking to bottom of pan.) Add Spices and all Tomato mixtures. Simmer at least 6 - 8 hours on low, be careful not to burn. This makes enough for company or to freeze and use later. Even after it has been frozen, it is delicious.

The use of dry herbs is fine; however, if you have access to fresh herbs, use them. Keep in mind that dry herbs are stronger than fresh, so if you can get fresh herbs, use approximately twice as much as dried. Many supermarkets have a section in the produce department where there are little plastic packets of fresh herbs. These have directions for substituting for dried herbs.

ALOO GOBI
Serves 4

3 tablespoons canola or vegetable oil
1/2 teaspoon black mustard seeds
1/2 medium onion, finely chopped
1/2 pound potatoes, peeled and cut into cubes
1/4 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 1/2 teaspoons garam masala
4 tomatoes, chopped
1 large cauliflower, cut into bite-sized florets
3/4-inch piece of ginger
1 teaspoon sugar
Salt, to taste

Heat oil in a deep, heavy-bottomed sauté pan over a low flame. Add mustard seeds. Cover pan and wait for seeds to pop, about 3 minutes. Add onion and potatoes and fry until lightly browned, about 5 minutes.

Add turmeric, cumin, coriander and garam masala and fry several seconds, stirring well to combine. Add tomatoes and stir well. Add cauliflower, ginger, sugar and 1/2 cup water and stir well. Increase heat to medium and bring to a boil. Reduce heat; cover and simmer 15 minutes, or until vegetables are tender. Season with salt. If sauce is too runny, simmer another 2 minutes uncovered.

APPLE BRAN MUFFINS

3 cups Bran Chex Cereal (or any kind of bran cereal)
1 cup Water, boiling
1/2 cup Vegetable Oil
2 Eggs -- *or Soy Mixture below
2 1/2 cups Flour
1 1/2 cups Sugar
2 1/2 teaspoons Baking Soda
2 cups Milk, skim -- *or Rice/Soy Milk
1 cup Apple Slices -- cooked or canned

In large bowl, combine cereal and boiling water. Stir in shortening and eggs, using a wire whisk. Add remaining ingredients & blend well. Spoon batter into lined muffin tins, filling 3/4 full. Bake at 400 degrees F for 18 - 22 minutes or until golden brown. Immediately remove from pan. Serve warm. (Batter may be stored in refrigerator up to 6 weeks)

*Egg Substitute: Mix 1 heaping Tbsp. Soy Flour with 1 Tbsp. Water, to replace each egg in a recipe, when baking.

APPLE GRIDDLECAKES WITH APPLE PECAN SYRUP
(Port City Victorian Inn, Muskegon, MI)

1 1/2 cups sifted all-purpose flour
1 1/4 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup sugar
1 egg, well beaten
1 cup milk, at room temperature
1/4 cup butter or margarine, melted
1 cup finely chopped apples

Mix and sift flour, baking powder, salt, cinnamon and sugar; sift again. Combine egg, milk, butter and apples. Add gradually to the flour mixture, stirring only until
dry ingredients are moistened. Bake on hot greased griddle. Makes 14 to 16 griddlecakes.

Apple Pecan Syrup
3 tablespoons butter or margarine
1/4 cup chopped pecans
1 cup maple syrup
1/2 teaspoon cinnamon
Few grains salt
2 cups thinly sliced peeled apples

Melt butter, add nuts: brown lightly: remove nuts. Add maple syrup, cinnamon and salt to butter in saucepan; add apples; cover; simmer slowly 10 minutes. Remove cover; simmer about 3 minutes longer. Remove from heat; add nuts.
Makes 6 servings. Serve with pancakes, waffles or French toast.

BAKED ARTICHOKES WITH ONIONS
LEMONS, BLACK OLIVES AND MINT
Serves 8

2 pounds thinly sliced sweet yellow onions (about 8 cups) such as Vidalia, Walla
Walla or Maui
3/4 to 1 cup mild-tasting olive oil
Salt
4 garlic cloves, slivered
1/3 cup Niçoises or Gaeta olives, rinsed
12 fresh mint leaves, very coarsely chopped
1/2 lemon, cut lengthwise
About 6 tablespoons dry white wine
4 bright green, tightly closed artichokes, 3 1/2 inches in diameter
A little water, as needed

Preheat oven to 375 degrees.

Toss onions with about 1/2 cup olive oil and about 1 1/2 teaspoons salt (a little more, if you're using kosher salt). Add garlic, olives and mint.

Trim off one end of the lemon, then slice as thin as possible into half-moons, stopping when you hit pith at other end. Remove seeds as you encounter them. Toss lemon slices with onion mixture. Add wine and set aside to let onions soften and ``weep'' their moisture while you trim artichokes.

Trim bottom of stem of each artichoke and carefully peel stalk. Remove badly damaged or dry outer leaves. Trim thorns with scissors or slice off with sharp paring knife. Cut artichoke in half and use stainless steel spoon to carve under and remove choke, leaving meaty bottom intact. Rinse in cold water; don't drain well -- a little water between leaves helps ensure the artichokes cook thoroughly and evenly.

Sprinkle artichokes with salt, squeezing and folding them so some salt falls between leaves. Drizzle and rub with olive oil to coat thoroughly, then squeeze the halves so you can trickle and rub some oil between leaves.

Spread onion mixture about 1 1/2 inches deep in a large, flameproof baking dish (a 10-by-14-inch lasagna pan is fine). Liquid should be about 1/2-inch deep; if not, add a little water. (This puddle will generate steam to keep artichokes moist as they cook.) Nestle artichokes, cut side down, in bed of onions. They will be crowded.

Heat gently over low heat until puddle is bubbling, then cover tightly -- first with parchment paper, then foil, dull side out -- and bake until you can easily pull out a second-tier leaf and the pulp at base is tender. This usually takes about 1 1/2 hours. Be aware that outermost layer of leaves will emerge a little leathery, which is good.

Once a test leaf is tender, raise oven temperature to 400 degrees, uncover dish and bake about 15 minutes more to concentrate flavors and lightly brown tips of vegetables. Serve hot, warm, or cold, as is, or with homemade mayonnaise flavored with lemon, garlic or a few chopped anchovy fillets.

Cover any leftovers tightly and refrigerate; they will be silkier and sweeter the next day. Bring to room temperature before serving, or heat slowly, loosely covered, in a 300-degree oven.

BAKED EGGS WITH CHEESE AND BASIL SAUCE
(Port City Victorian Inn, Muskegon, MI)

3 Tbsp. margarine or butter
2 Tbsp. all-purpose flour
1/4 tsp. salt
1/8 tsp. pepper
1/4 cup snipped fresh basil or 1 tsp. dried basil, crushed
1 cup milk
Non-stick spray coating
4 eggs
salt and pepper
cheese (1 oz)
snipped fresh basil (optional)

In a small saucepan melt the margarine or butter. Stir in the flour, 1/4 teaspoon salt, 1/8 teaspoon pepper, and dried basil, if using. Add milk all at once. Cook and stir over medium heat till thickened and bubbly. Cook and stir 1 minute more. Remove from heat. Stir in fresh basil, if using. Spray four 8-to l0-ounce round baking dishes or 6-ounce custard cups with nonstick coating. To assemble,
spoon about 2 tablespoons basil sauce into each dish. Gently break an egg into the center of each dish; season with salt and pepper. Spoon remaining sauce atop eggs. Bake in a 350 degree oven for 18 to 20 minutes or till egg is set. Sprinkle with cheese. Let stand till cheese melts. Garnish with snipped basil, if desired. Makes 4 servings.


BASIC BACKPACKING RAMEN
Serves 4 hungry people

3 lop cheung (Chinese sausage)
1/4 head of a large cabbage, about 4 cups, sliced thinly (see Notes)
4 packages Sapporo Ichiban ramen (3.5 ounces each; see Notes)
3 eggs, beaten
3 scallions, chopped
Chili oil, to serve

Slice the lop cheung on the diagonal into 1/4-inch slices. In a large pot, brown the sausages. Pour off any excess oil and let sausages drain on a paper towel-covered plate.

Boil 8 cups of water in pot; add cabbage and sausages. Cook about 3 minutes, until cabbage softens. Add ramen; cook for 2 more minutes. Add 2 or more of the seasoning packets, to taste. (To cut down on salt and MSG, I often use half a packet of seasoning for each serving of noodles.)

Swirl in beaten eggs and cook until egg sets, about 1-2 minutes. Serve in bowls, garnished with scallions. Pass the chili oil.

Notes: If you are backpacking, substitute 2 ounces of wakame, dried seaweed, for the cabbage. Reconstitute in 2 cups of water for about 10 minutes. Drain, and chop into 2-inch pieces before adding to soup pot.

Look for Sapporo Ichiban ramen in Japanese groceries and in some supermarkets.

BLACK BEAN SALSA

1 1/2 tsp. cumin seeds
2 (15 oz.) cans black beans, rinsed and drained
1 (15.25 oz) can whole kernel corn, drained
1 red bell pepper, minced
1 small purple onion, minced
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh parsley
1/3 cup freshly squeezed lime juice
1/4 cup olive oil
3 garlic cloves, crushed
1/2 tsp. salt
1 tsp. dried crushed red pepper flakes
1/2 tsp. freshly ground black pepper

Toast cumin seeds in a skillet over medium heat 1 to 2 minutes or until brown and fragrant, stirring often. Combine cumin seeds, black beans and remaining ingredients, toss well. Cover and store in refrigerator up to one week. Serve with your favorite tortilla chips or roll up with fajita meat on a flour tortilla for a Chipotle-style burrito. Yield: 6 cups

BRAISED RABBIT
(Fonte D'Amore Restaurant, Livonia, MI)

2 rabbits 1 1/2-2 pounds each, washed, patted dry, bone-in, cut in 2-inch pieces
1 tbs. chopped garlic
1 tsp. fresh rosemary, washed, dried, chopped
1 tsp. fresh parsley, washed, dried chopped
1 tsp. fresh basil, washed, dried, chopped
1/4 cup cider vinegar
1/4 cup extra-virgin olive oil
salt and pepper to taste
4 bulbs garlic separated into cloves, skins on
4 cups white wine
Crusty bread

In a sealable plastic bag or shallow dish, place rabbit pieces, chopped garlic, rosemary, parsley, basil, vinegar and olive oil. Seal the bag or cover the dish, and marinate in the refrigerator for 1 hour.

Preheat oven to 450 degrees. Heat an ovenproof 12-inch skillet, preferably cast iron, over medium-high heat. Add the marinated rabbit pieces to the pan and brown on all sides, about 20 minutes. Add the garlic cloves and white
wine. Cover the pan with aluminum foil, and roast in the oven for 1 hour; uncover and roast for another half-hour, or until the wine is almost evaporated, leaving a thick mixture that's mostly oil and juices. Remove from the oven.

Serve the rabbit and roasted garlic cloves along with crusty bread for dipping. Serves 4.

BUNCH OF BRAN MUFFINS

5 cups flour
5 teaspoons baking soda
1 tablespoon salt
2 cups brown sugar
3 cups all bran cereal
2 cups raisins or other dried diced fruit cut into raisin size or smaller pieces
3 eggs
1 cup oil
1/4 cup molasses or honey
1 quart buttermilk
1 1/2 cups water

Mix all the dry ingredients together. Beat the eggs, oil and molasses together. Add the buttermilk and the water. Add the dry ingredients to the wet mixture, mixing until just combined. Use big strokes and don't over mix or muffins will be tough and won't rise properly. Bake at 400 deg. For 15 minutes. You can keep this mixture in the fridge and just take out what you need to bake fresh every day.

CANDIED KUMQUATS

1 cup boiling water
2 cups sugar
4 cups fresh kumquats

Combine water and sugar in a sauce pan until sugar is dissolved and continue simmering uncovered another 5 minutes.

Thinly slice kumquats cross-wise and discard seeds. Stir kumquats into sugar syrup and simmer another 10 minutes. Drain in sieve set over a bowl, reserving syrup. Return syrup to pan and boil until reduced to 1 1/3 cups, about 3-5 minutes. Chill kumquats, covered in syrup.

CARAMEL MACCHIATO
A Starbucks clone

If you've got an espresso/cappuccino machine you're well on your way to recreating a top-choice Starbucks coffee drink. For the caramel part, you can use any caramel sauce that you find in the grocery store near the ice cream toppings. Pick your favorite. Just note that to make this recipe work best you'll only need 3 tablespoons of a richer caramel sauce (like the stuff Starbucks uses), but more like 4 tablespoons of a lighter sauce (such as fat-free Smuckers). For the vanilla syrup you can use the bottled syrups, such as those made by Torani, or just whip up a your own clone from scratch. By the way, if you want to make this clone super accurate, pick up bottles of the authentic vanilla syrup and caramel sauce sold in Starbucks stores.

Vanilla Syrup:
2 cups water
1 1/2 cups granulated sugar
3/4 teaspoon vanilla extract

1/2 cup fresh espresso
8 ounces milk, steamed with foam

3 to 4 tablespoons caramel sauce

1. You can use vanilla syrup from a bottle for the drink or make your own vanilla syrup following this Top Secret Recipe: Simply combine 2 cups water and 1 1/2 cups sugar in a medium saucepan and bring to a boil. Reduce heat and simmer for 5 minutes, then add 3/4 teaspoon vanilla extract. Remove from heat and cool. Store in a covered container.
2. To make your coffee drink, add two tablespoon of vanilla syrup to a 16-ounce glass. Add 1/2 cup fresh brewed espresso followed by 8 ounces of steamed milk.
3. Add 3 to 4 tablespoons caramel sauce to the drink. Stir before drinking. Makes one 16-ounce drink (grande size).

CHICKEN BREASTS WITH ARTICHOKE CHEESE STUFFING

4 whole boneless chicken breasts, skinned and halved lengthwise
1-1/2 cups shredded Monterey Jack cheese (about 6 ounces)
1/4 cup mayonnaise
1 tablespoon finely-chopped onion
1 tablespoon dried parsley flakes
1 teaspoon Dijon mustard
1 jar (6 ounces) marinated artichoke hearts, drained
1/3 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 egg
2 tablespoons water
1 cup seasoned dry bread crumbs
1/3 cup Crisco Oil

Pound chicken breasts to 1/4-inch thickness. Set aside. Mix cheese, 1/4 cup mayonnaise, onion, parsley flakes and mustard in small mixing bowl. Cut artichoke hearts into bite-size pieces. Stir into cheese mixture. Spread about 1/4 cup cheese mixture in center of each piece of chicken. Roll up and secure edges with wooden picks. Mix flour, salt and pepper in shallow dish. Dip rolled chicken in flour mixture to coat. Set aside.

Mix egg and water in shallow dish. Place bread crumbs in another shallow dish or on sheet of waxed paper. Dip rolled chicken in egg mixture, then in bread crumbs pressing to coat thoroughly. Cover and refrigerate coated chicken about 1 hour.

Preheat oven to 350ºF. Place Crisco Oil in 13 x 9-inch baking pan. Place in oven 10 minutes. Remove from oven. Use tongs to roll coated chicken in hot Crisco Oil. Arrange chicken in pan. Bake at 350ºF, 35 minutes, or until golden brown.




CHOCOLATE LACED KIWIFRUIT WITH ORANGE SAUCE

1/2 cup plain yogurt (or vanilla yogurt)
1 tablespoon frozen orange juice concentrate -- partially thawed
4 large kiwifruit -- peeled and cut into 1/4-inch slices
2 tablespoons semisweet chocolate chips
1 teaspoon shortening

Mix yogurt and juice concentrate. Spoon 2 tablespoons yogurt mixture onto each of 4 dessert plates. Arrange 1 sliced kiwifruit on yogurt mixture on each plate.

Heat chocolate chips and shortening over low heat, stirring constantly, until chocolate is melted. Drizzle chocolate over kiwifruit. Yield: 4 servings.

CILANTRO and CORIANDER RECIPES
From Chef Herschel; AISH, Jerusalem
SWEET AND SOUR CHICKEN WITH PINEAPPLE

1 can of pineapple chunks
sweet and sour sauce (directions follow)
3 tbsp. soy oil
1 3/4 pounds chicken breasts, skinned, boned, and cut in half by 2-inch strips
1 clove garlic, minced or pressed
1 medium-size onion, thinly sliced
1 medium-size green pepper, seeded and cut in thin strips
About 4 cups hot, cooked rice
Fresh coriander sprigs (cilantro or Chinese parsley)

Just before cooking, drain the can of pineapple chunks; reserve juice for other use. Prepare sweet and sour sauce and set aside.

Place wok over high heat. When wok is hot, add 2 tablespoons of the oil. When oil is hot, add chicken and garlic; stir-fry until chicken is opaque (about 4 minutes); remove from wok and set aside.

Add remaining 1 tablespoon oil to wok. When oil is hot, add onion and green pepper. Stir-fry for about 1 minute, or until tender-crisp. Return chicken to wok. Add sweet and sour sauce and pineapple. Stir until liquid boils and thickens (about 1 minute). Spoon equal portions of chicken mixture into a serving dish; mound the mixture at one end and spook in equal portions of rice alongside. Garnish with sprigs of coriander, if desired. Makes 4 servings.

Sweet and Sour Sauce:

Stir together 4 teaspoons cornstarch, 1/4 cup each sugar and wine vinegar, 2 tablespoons minced fresh coriander (cilantro) or 1 1/2 tsp. dry cilantro leaves, 2 tbsp. catsup, 1 tablespoon each soy sauce and dry sherry, 1/2 teaspoon ground ginger, 1/4 teaspoon each salt and crushed red pepper, and 1/4 cup regular-strength chicken broth.


CILANTRO CARROTS WITH CUMIN

2 lbs. carrots, each cut into 2-inch-long pieces, then quartered lengthwise
6 tbsp. water
3 tbsp. fresh lemon juice
3 tbsp. olive oil
2 tbsp. ground cumin
2 garlic cloves, pressed
2 tablespoons minced fresh cilantro

Combine carrots and 6 tbsp. water in a large saucepan. Season with salt. Cover and boil until carrots are crisp-tender, about 7 minutes. Drain off any excess water. Transfer carrots to a large shallow bowl. Mix in lemon juice, oil, cumin and garlic. Season with salt and pepper. Cool. Add cilantro. (Can be made 2 hours ahead. Let stand at cool room temperature.) Makes 8 servings.

TOMATO-CHILI SALSA

2 large dried chili peppers
1 1/2 pounds tomatoes
2 green onions, finely chopped
3 tablespoons chopped fresh cilantro
1 large garlic clove, minced
3/4 tsp. sugar
1/2 tsp. ground cumin

Place chilies in bowl. Cover with hot water. Soak until soft, about 20 minutes. Drain. Cut open; scrape out seeds. Cut off stems and coarsely chop chilies.
Blanch tomatoes in boiling water for about 20 seconds. Drain and peel. Cut in half. Chop tomatoes.

Combine chilies and 3/4 cup tomatoes in processor; puree until smooth. Transfer to bowl. Mix in remaining tomatoes, green onions, cilantro, garlic, sugar and cumin. Season with salt. Cover; chill up to 1 day.

SPICY CHICKEN WINGS

1/2 cup any type wine
2 tbsp. vinegar
2 tbsp lemon juice
1 tbsp. tomato paste
1 tbsp. sugar
2 tbsp. minced garlic
2 tsp. salt
2 tbsp. ground cumin
2 tsp. cayenne pepper
2 tbsp. chopped cilantro for marinade
24 chicken wings
2 tbsp. chopped cilantro for garnish

In a large bowl, combine all ingredients. Marinate chicken wings from 15 minutes until overnight - the longer the better - but 15 minutes is sufficient. Preheat oven 375°F. Cook up covered 45 minutes. Garnish with chopped cilantro. Baste chicken wings for extra crispiness.

COLD RAMEN WITH CHICKEN AND PEANUT SAUCE
Serves 4

4 packages chicken-flavored instant ramen
1 pound chicken breast, boiled for 20 minutes, cooled and shredded into 2 1/2-
inch pieces (or use leftover, cooked chicken)
1 10-inch cucumber (Japanese, English or Persian is best), sliced in 2 1/2-inch
matchsticks
2 teaspoons sesame oil

Peanut sauce:
6 tablespoons peanut butter
3 tablespoons sugar
3 tablespoons vinegar
1/4 cup chicken stock, reserved from boiling chicken breast, or made from the
ramen seasoning packet (dissolve about 1/4 packet in 1/4 cup of warm water)
1 1/2 tablespoons soy sauce
1 1/2 teaspoons sesame oil
Few drops chili oil

In a saucepan with plenty of water, boil ramen noodles for 2 minutes. Drain and rinse briefly under cold water. When drained, toss with 2 teaspoons sesame oil.

To make peanut sauce: Mix peanut butter, sugar, vinegar, chicken stock, soy sauce, sesame oil and chili oil together in a bowl.

Divide noodles among 4 bowls or plates. Arrange cucumber, then chicken on top. Pour on the peanut sauce. Serve.

CRAB PUFFS
(The Chestnut House B&B, St. Joseph, MI)

1 (6 oz) Can Crab Meat
1 (5 oz) Jar Kraft Old English Cheese Spread
1/2 Cup Butter or Margarine (Softened)
2 Tbsp Mayonnaise
1/2 tsp Garlic Salt
1/2 tsp Seasoned Salt
1 Package English Muffins

Combine all ingredients - mix well. Split muffins into halves and spread mixture equally onto each half. Cut halves into bite size (usually into eighths). Place under broiler until cheese melts. Makes 96 Puffs.

(You can place the bite size muffin pieces on a cookie sheet and put them into the freezer. Once frozen, transfer the Puffs to zip lock baggies. They keep well in
the freezer for several weeks.)

CRABMEAT SOUFFLE
(Practical Kitchen)
serves 4

1 1/2 cup (6.5 oz.) crabmeat, drained, flaked
1/4 cup margarine
1/4 cup flour
1 cup milk
1/2 tsp. salt
1 cup (4 oz.) shredded cheddar
4 eggs, separated

Heat oven to 300F. place crabmeat in bottom of 5 cup soufflé dish. Make white sauce with margarine, flour, milk, & salt. Add cheese; stir until melted. Remove from heat. Add slightly beaten egg yolks; cool. Fold into stiffly beaten egg whites; pour over crabmeat in soufflé dish. With tip of spoon, make slight indentation or "track" around top of soufflé 1" in from edge to form a top hat. Bake at 300F, 1 hour to 1 hour & 5 minutes. Serve immediately.

CREAMY BRAZILIAN SEAFOOD STEW
MAKES: 8 servings

1 pound white fish fillets (such as halibut, roughy or red snapper), cut into 1-inch
pieces
salt and freshly ground white pepper
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
3 cloves garlic, finely minced
1 1/2 cups chopped onion
1/2 cup each chopped green, red and orange bell peppers (seeded)
1 fresh serrano chili, seeded and diced (or 3/4 teaspoon, or to taste, dried
crushed red pepper)
1 clove garlic, mashed
1 (14 1/2-ounce) can chopped tomatoes (about 2 cups)
3/4 cup canned unsweetened "light" coconut milk
1/2 cup finely chopped fresh cilantro
1/2 cup finely chopped chives
1 pound uncooked regular-size shrimp, peeled and deveined
4 cups hot cooked long-grain white rice

Sprinkle fish with salt and pepper and let stand a few minutes.

In a large bowl, whisk together 2 tablespoons oil and the lime juice. Stir in minced garlic. Add fish and stir to coat on all sides. Let stand 15 minutes.

Heat remaining 1 tablespoon oil in large pot over medium heat.

Add onion, bell peppers, chili (or red pepper) and mashed garlic clove. Lightly sauté about five minutes. Mix in tomatoes, coconut milk and half of both the cilantro and chives. Add shrimp, fish and marinade. Simmer gently until shrimp and fish are just opaque in center and just cooked, about five to seven minutes, taking care not to overcook. Season to taste with salt and pepper.

Place 1/2 cup of hot cooked rice in each of eight shallow bowls. Ladle stew on top of rice. Garnish with a sprinkling of remaining cilantro and chives.

CREAMY CARAMEL PEACH PARFAITS

2/3 cup caramel ice-cream topping
1 (8-ounce) container frozen whipped topping -- thawed
1 (29-ounce) can sliced peaches -- drained and cut into pieces
5 soft molasses cookies -- broken up

Fold ice-cream topping into whipped topping in small bowl.

Layer cookies, whipped topping mixture and peaches in 6 parfait or other tall glasses. Sprinkle with cookie crumbs, if desired. Serve immediately, or refrigerate until serving time. Yield: 6 servings.

CROCK POT BARBECUED CHICKEN

4-6 pieces chicken (boneless breasts are good for this)
1 bottle barbecue sauce
1/2 cup white vinegar
1/2 cup brown sugar
1 tsp. mesquite seasoning
1/2 tsp. garlic powder (or minced garlic)
1/2-1 tsp. red pepper flakes - (or omit, depending on your taste)

Mix barbecue sauce with all ingredients listed under it. Place chicken in crock-
pot. Pour sauce over all. Cook on slow for about 4-6 hours. Remember that the crock pots vary in time and temperature, so check it at the 4 hours and don't overcook it, because it will be dried out with no flavor. Serve with baked beans, potato salad and coleslaw.

CROCK POT POTATOES

16 oz carton sour cream
2 tablespoon butter; melted
1/4 cup chopped onion; or 1 tbsp dry
1/4 cup water
2 cans cheddar cheese soup
6 medium size potatoes; peeled/cut in chunks

Combine sour cream, butter, onions, water and soup in crock pot. Mix in the
potatoes. Cook on low setting 6 hours or until potatoes are done.

FISH FILLETS WITH CAPERS AND MEYER LEMONS
MAKES: 4 servings

4 (4- to 6-ounce) mahi mahi fillets or albacore fillets, each 1 inch thick
Salt and pepper to taste
All-purpose flour for dredging
2 eggs and 1/4 cup milk, beaten together
2 cups panko (bread crumbs used in Japanese cooking)
1 Meyer lemon
4 tablespoons butter
1 tablespoon capers, drained
2 tablespoons chopped Italian parsley
3 tablespoons vegetable or canola oil, plus additional oil if needed
Optional for serving: Cooked spinach

Season fish with salt and pepper. Dust each fillet with flour, then dip in egg-milk mixture, then in panko. Set on plate or platter and refrigerate while you prepare lemons.

Remove skin from lemons and cut into sections, using small paring knife to cut between membranes (when you're finished removing sections, you'll have membranes attached at core that when squeezed produces a generous amount of juice). Over small saucepan, squeeze membrane pulp to extract juice; discard membrane pulp. Add butter to saucepan. Place pan over medium-low heat; stirring, melt butter. When butter has melted, add lemon sections, capers and parsley; set aside and keep warm.

Heat oil in large, deep skillet over medium-high heat. Add fillets in single layer. Cook until nicely browned, two to four minutes. Turn with spatula; cook until nicely browned on other side, adding more oil if needed. Test in middle of thickest part of one fillet (cut into fish and see if it's consistently opaque). If fish isn't cooked through, place in 350-degree oven four to eight minutes. (If your skillet is ovenproof, it can go directly into oven; if it isn't ovenproof, transfer fish onto baking sheet.) Place fish on four dinner plates. Top with sauce and serve.

GREEK PASTA SALAD

1 1/4 cups uncooked rosamarina (orzo) pasta -- (8 ounces)
2 cups thinly sliced cucumber
1/2 cup chopped red onion
1/2 cup Italian dressing
1 medium tomato -- chopped (3/4 cup)
1 (15-ounce) can garbanzo beans -- rinsed and drained (15 to 16 oz)
1 (4-ounce) can sliced ripe olives -- drained
1/2 cup crumbled Feta cheese -- (2 ounces) or more to taste

Cook and drain pasta according to package directions. Rinse with cold water; drain.

Mix all ingredients except cheese in glass or plastic bowl. Cover and refrigerate at least 1 hour to blend flavors but no longer than 24 hours. Top with cheese. Yield: 5 servings.

HONEYED PORK AND CHINESE CABBAGE

1 tablespoon chili oil OR 1 tablespoon vegetable oil
1 pound pork tenderloin -- cut into 1/2-inch slices
1 cup fresh pineapple chunks OR 1 (8-ounce) can pineapple chunks drained
3 tablespoons honey
4 cups shredded napa (Chinese) cabbage -- (1 pound)
Hot cooked rice -- if desired

Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side.

Add pork; stir-fry 4 to 5 minutes or until no longer pink. Add pineapple and honey; cook and stir 1 minute. Add cabbage; stir-fry about 30 seconds or until hot. Serve with rice. Yield: 4 servings.



ITALIAN CHILI

1 1/4 pounds bulk Italian sausage
1 large green bell pepper -- coarsely chopped (1 1/2 cups)
1 large onion -- coarsely chopped (1 cup)
2 (14 1/2-ounce) cans Italian-style stewed tomatoes -- undrained
1 (15-ounce) can garbanzo or white kidney beans, rinsed and drained
1 (8-ounce) can tomato sauce
1 cup shredded Mozzarella cheese -- (4 ounces)

Cook sausage, bell pepper and onion in Dutch oven over medium-high heat 8
to 10 minutes, stirring occasionally, until sausage is no longer pink; drain.

Stir in tomatoes, beans and tomato sauce. Cook about 5 minutes, stirring
occasionally, until hot. Sprinkle each serving with cheese. Yield: 4 servings.

LIME PASTA WITH HAZELNUTS
MAKES: 4 servings

1 tablespoon unsalted butter
1/2 cup toasted hazelnuts or pistachio nuts
2 cloves garlic, minced
3 tablespoons lemon zest, minced
1/4 cup freshly squeezed lime (or lemon) juice
1 tablespoon white vinegar
1 large shallot, minced
1 1/2 tablespoons all-purpose flour
1/2 cup chicken or vegetable broth
2 1/2 cups whipping cream (you may use half and half)
Salt and ground black pepper to taste
1 pound fresh fettuccine or spaghetti, plain or spinach (or 1/2 pound dry pasta)
1/2 cup Parmesan cheese, freshly grated

Heat butter in a small skillet over medium heat. Add nuts; sauté two minutes. Remove to paper towels to drain and cool. Chop coarsely.

Combine garlic and lemon zest; set aside.

To prepare sauce, heat lime juice, vinegar and shallot to a boil in a medium saucepan. Boil until reduced by about a third, three to four minutes. In a bowl, stir flour into broth; mix until smooth. Add broth to saucepan.

Stirring constantly, whisk in cream. Cook over medium-high heat until sauce has thickened enough to coat a spoon, about five to eight minutes.

Season to taste with salt and pepper.

Meanwhile, cook pasta in lightly salted boiling water according to package directions. Drain and immediately return to the same pan over medium heat. Add sauce, garlic and lemon zest; toss to coat all pasta.

Serve on a warmed platter, sprinkle with cheese, toasted nuts and freshly ground black pepper.

NOTE: Add a few slivers of red, yellow and green bell peppers for color, or chunks of smoked chicken or turkey to turn this into a main dish.

The sauce may seem to curdle a bit, but forge ahead. This is very limey, not subtle at all. Serve with plain crusty bread and a simple salad.

MARDI GRAS JAMBALAYA
MAKES: 13 servings (1 cup each).

2 pounds chicken thighs, with skin and excess fat removed
Salt and freshly ground black pepper
2 tablespoons canola oil
1 seeded green bell pepper, diced
3 medium onions, chopped
4 garlic cloves, minced
1 (6-ounce) can tomato paste
4 cups reduced-sodium, fat-free chicken broth
1 teaspoon Worcestershire sauce
1 (14 1/2-ounce) can whole tomatoes in juice, drained and chopped
2 teaspoons Creole or Cajun spice blend (or 1 teaspoon oregano, 1/2 teaspoon
thyme and 1/4 to 1 teaspoon cayenne to taste)
2 small bay leaves
2 cups long-grain white rice, rinsed and drained well
1 cup finely sliced scallion greens for garnish (optional)
Hot sauce (optional)

Pat chicken dry and season with salt and pepper. Heat 2 tablespoons oil in a deep, nonstick skillet over medium-high heat until hot but not smoking.

Add chicken (in batches, if necessary, depending on size of pan, so the pieces aren't crowded) and lightly brown on both sides. (Browning will take eight to 10 minutes if chicken is sautéed in one batch.) As chicken is browned, transfer pieces to a bowl.

To the leftover hot oil in the pan, add bell pepper and onions and cook until onions are golden and softened, about eight minutes. Add garlic and cook, stirring, until light gold, about a minute.

Stir in tomato paste and lightly cook until sugar in the tomato paste begins to caramelize and turn a rich mahogany color. Stir constantly, slightly decreasing heat if necessary to make sure tomato paste doesn't burn.

Gradually whisk or stir in chicken broth until mixture is well blended. Blend in Worcestershire sauce, tomatoes, seasonings and bay leaves. Raise heat to medium to heat mixture until hot. Add salt and pepper to taste, if necessary. Stir in rice. Add chicken.

Cover and simmer until rice is tender and most of the liquid is absorbed, about 20 to 25 minutes, stirring frequently. Add more broth or water if mixture becomes too dry before rice becomes tender.

Check jambalaya periodically to make sure liquid is simmering gently and that liquid hasn't cooked away before rice is done. Add more chicken broth if necessary. Remove bay leaves. Check seasoning and add more cayenne, salt and pepper if desired. Serve immediately, garnished with scallions and with hot sauce on the side, if desired.

MATAMBRE
(Stuffed Rolled Flank Steak)
The name means "kill hunger" and it is often served cold as an appetizer. Traditionally it is cooked completely covered in liquid, but this version produces a more flavorful broth for serving hot as a main course.

1 1/2 - 2 lbs (675-900 g) flank steak
2-3 cloves garlic, finely chopped
1 tsp (5 ml) dried oregano
1/2 tsp (2 ml) crushed hot red pepper
Salt and freshly ground pepper to taste
About 1 cup (250 ml) fresh spinach leaves
1 medium carrot, thinly sliced
1 small onion, thinly sliced
2 hard-cooked eggs, peeled and halved lengthwise
1/4 cup (60 ml) sliced pimiento-stuffed green olives
4 cups (1 L) beef stock

Butterfly the flank steak by slicing it in half horizontally to within about 1/2 inch (1 cm) of the edge. Open the steak and pound with a mallet to a uniform thickness of about 1/4 inch (5 mm). Sprinkle with garlic, oregano, red pepper, salt, and pepper. Cover with spinach leaves, leaving about 1/2 inch (1 cm) uncovered around the edges. Arrange the carrot, onion, eggs, and olives on top of the spinach. Roll in the direction of the grain to form a log and tie at 1-inch (3 cm) intervals with kitchen twine. Place in a baking dish and add the beef stock. Cover tightly and bake in a preheated 350F (180C) oven until the beef is tender, 1 1/2 to 2 hours.

Remove the twine, cut into thin slices, and serve with the pan juices. Alternately, the matambre may be cooked in enough stock or water to cover, cooled in the cooking liquid, drained, refrigerated, and cut into thin slices to be served cold. Serves 4 to 6 as a main dish, or 8 to 12 as an appetizer.

OLIVE OIL INFORMATION

Olive oils are graded according to the acidity of the oil, and even though extra virgin and virgin are both from the first cold pressing, extra virgin oil must have
1 percent or less acid while virgin olive oil may have up to 3 percent acid. Pure olive oil (or just "olive oil") has been heated and filtered during the refining process, thus removing much of the flavor and color, and may be up to 3 percent acid. Light olive oil is simply oil that has been through an extremely fine filtration process and still contains the same amount of fat and calories as all other olive oils. Due to the added filtration, light olive oil has a higher smoke point and less of the distinctive flavor of other olive oils.

ORANGE ROMAINE TOSS
MAKES: 6 to 8 servings

1 head romaine lettuce, rinsed, spun dry
3 kiwis, seeded, sliced
3 cara cara oranges, peeled, sectioned
1 large red onion, sliced
1/2 cup olive oil
1/4 cup freshly squeezed lime juice
3 tablespoons red wine vinegar
3 tablespoons orange marmalade
Salt and freshly ground black pepper to taste
Croutons
1/3 cup pecan halves
3 ounces blue cheese, crumbled

Tear lettuce into bite-size pieces and place in a salad bowl with kiwis, orange sections and onion. In a small bowl, combine oil, lime juice, vinegar, marmalade, salt and pepper. Mix well. Toss salad with dressing just before serving. Top with croutons, pecans and blue cheese.

NOTE: This unexpected salad is great year-round, but especially in winter when citrus is at its best. The original recipe calls for an 11-ounce can of drained mandarin oranges. But try the new cara cara oranges or use navel oranges.




OVEN BAKED COCONUT SHRIMP
WITH PINEAPPLE SALSA
MAKES: 4-5 servings

28 large shrimp (about 1 1/2 pounds), peeled, deveined, tails intact
1/3 cup cornstarch
3/4 teaspoon salt
1/2 to 3/4 teaspoon ground red pepper (cayenne)
3 large egg whites
1 1/2 cups flaked sweetened coconut
Nonstick cooking spray
Pineapple salsa

Heat oven to 400 degrees. Rinse shrimp in cold water; drain well on paper towels until dry. Combine cornstarch, salt and red pepper in shallow dish; stir with whisk. Place egg whites in medium bowl and beat with electric mixer at medium-high speed until frothy, about two minutes. Place coconut in shallow dish.

Coat baking sheet with nonstick cooking spray. Working with one shrimp at a time: Dredge in cornstarch mixture, dip in egg white, then dredge in coconut, pressing gently with fingers. Place shrimp on prepared sheet. Repeat with remaining shrimp. Lightly coat shrimp with cooking spray.

Bake 20 minutes or until shrimp are done, turning after 10 minutes. Serve shrimp with salsa. It is intended that this shrimp be eaten with a fork.

SALSA: Combine 1 cup finely chopped fresh pineapple, 1/3 cup chopped red onion, 1/4 cup finely chopped fresh cilantro, 1/4 cup pineapple preserves (or apricot-pineapple preserves), 1 tablespoon finely chopped seeded fresh jalapeño chili, 1 1/2 tablespoons fresh lime juice and 1/4 teaspoon ground black pepper; gently toss.

OVEN FRIED CHICKEN
MAKES: 4-6 servings

12 tablespoons (1 1/2 sticks) unsalted butter
3 garlic cloves, minced
2 cups fresh bread crumbs made from homemade-style white bread
2/3 cup freshly grated Parmigiano-Reggiano cheese
2 teaspoons kosher salt
Freshly ground black pepper to taste
1 (3 1/2-pound) chicken, cut into 10 pieces (or all thighs, wings or breasts if
desired)

Heat oven to 350 degrees.

Combine butter and garlic in saucepan. Heat over medium-high heat until butter melts. Pour into bowl and cool slightly.

Mix bread crumbs, cheese, salt and pepper in large bowl. Dip each chicken piece, one at a time, into melted garlic butter. Transfer to bread crumb mixture and turn until coated on all sides. Arrange chicken in one flat layer on large jellyroll pan. Drizzle with any remaining garlic-butter mixture. Bake until lightly browned and just cooked through, about 50 to 60 minutes.

OVEN FRIED GARLIC FRIES
MAKES: 6 servings

3 pounds peeled baking potatoes, cut into 1/4-inch-thick strips
4 teaspoons vegetable oil
3/4 teaspoon salt
Nonstick cooking spray
2 tablespoons butter
8 garlic cloves, minced (about 5 teaspoons)
2 tablespoons finely chopped fresh parsley
2 tablespoons freshly grated Parmesan cheese

Adjust oven rack to middle position. Heat oven to 400 degrees. Combine potatoes, oil and salt in bowl or zipper-style plastic bag. Toss to coat. Spray baking sheet or jellyroll pan with nonstick cooking spray. Place potatoes in single layer on prepared sheet. Leave a little space between potatoes. Bake 50 minutes or until potatoes are tender and golden brown, turning after 20 minutes.

Place butter and garlic in large, deep nonstick skillet; cook over low heat two minutes, stirring constantly. Add potatoes, parsley and cheese; toss to coat. Serve immediately.

OVEN ROASTED SALMON
WITH ASIAN FLAVORINGS AND BABY BOK CHOY
Serves 4

4 fillets salmon, 6 ounces each
3 cloves garlic, minced
1 piece (1-inch long) ginger root, peeled, minced
1/4 cup white wine or sherry
1 tablespoon tamari or soy sauce
Freshly ground pepper
8 heads baby bok choy
2 tablespoons peanut oil

Heat oven to 400 degrees. Place salmon fillets in baking pan. Sprinkle garlic and ginger over fillets. Add half of the wine and tamari. Turn fillets to coat all sides. Marinate 10 minutes.

Heat oil in large, oven-safe skillet over high heat. Add fillets, skin side up; sear two minutes. Turn; sear two minutes. Sprinkle tops with pepper to taste. Place skillet in oven. Roast until salmon is cooked to desired doneness, about eight minutes for medium.

Meanwhile, heat 1 inch of water in a steamer to a boil. Place boy choy in steamer insert; steam until crisp-tender, about four minutes.

Remove to platter. Place salmon on top of bok choy. Stir remaining wine into hot skillet; cook 30 seconds. Pour liquid over fillets.

PORK MEDALLIONS WITH OLIVE CAPER SAUCE

1 lb pork tenderloin
Salt, pepper to taste
1/4 cup flour
1 tbsp olive oil, divided
1/2 cup white wine or chicken stock
1/2 cup chicken stock
1/2 cup olives, chopped
2 tbsp capers
2 tbsp flat leaf parsley, chopped

Cut pork into pieces and pound to 1/4 in thickness. Season with salt and pepper. Dredge pork in flour. Cook pork in olive oil, in batches, over medium high heat. Remove and keep warm. Return pork to pan. Add wine and stock; bring to a boil. Stir in olives and capers; cook 4 minutes. Sprinkle with parsley.

PORK TENDERLOINS MARSALA

1 Tbsp. extra virgin olive oil
1 Tbsp. unsalted butter (*not* margarine!!)
1/2 lb. pork tenderloins, dusted with flour
1/2 lb. mushrooms, sliced
1 cup Marsala
1 cup heavy cream
a pinch grated lemon zest
a tiny pinch of freshly grated nutmeg
a good handful fresh flat leaf parsley, chopped
1/2 tsp. fresh oregano, minced
a few fresh sweet basil leaves, minced

Melt the oil and butter together in a non-stick skillet until as hot as possible without burning the butter. Put in the tenderloins and brown quickly; no need to finish cooking. Set aside on a plate. Add mushrooms to skillet and cook until softened. Return tenderloins and any juices they have released on the plate to the skillet. Add Marsala, cream, zest and nutmeg; simmer 5 minutes. Add half the parsley, and the oregano and basil; simmer until the juices of the tenderloins run clear. Arrange on a heated platter and sprinkle with the rest of the parsley.

To make a complete meal, start with a few shrimp in garlic butter, or caponata and crackers, or a light soup. Have risotto for the middle course and the pork tenderloins Marsala accompanied by some steamed broccoli or asparagus
for the main course. Have fruit for dessert. A medium-bodied red wine is
best with this. Serves 4-6

PORKETTA

1 tsp black pepper
2 tsp parsley flakes
1 tsp garlic powder
1/2 tsp salt
2 tsp fennel
2 tsp paprika
1 tsp cumin
1/4 tsp coriander
2 tsp basil
1/2 tsp cardamom
1 1/4 lb pork tenderloin -- trimmed

Mix the spices well. Sprinkle over the tenderloin and marinate in the refrigerator overnight. Roast at 350 deg. F. for 1 hour. (Be sure it is done; under-cooked pork can be dangerous.)

PROVENÇAL CHICKEN IN THE POT

The French would call this dish "Le Plat Unique," because it is a whole meal in one pot. Although its execution is realistic for a twelve-year-old, the results are impressive enough for even your most discriminating guests. And, to top it off, it's incredibly low in fat because the chicken steams atop the garlic, herbs and liquid.
Makes 4 to 6+ servings

1 4-pound frying chicken
Sea salt and freshly ground black pepper
Bouquet garni (include thyme, parsley stems, rosemary, marjoram, bay leaf)
1 cup extra-virgin olive oil
40 unpeeled cloves of garlic
Bed of fresh herbs for the pot (should include: 1 bay leaf, the leafy top of a whole
bunch of celery, a whole bunch of flat-leaf parsley, several sprigs each of
marjoram, rosemary, sage and thyme -- and summer savory and
lavender greens, if you can find them)
1 cup dry white wine
12 small all-purpose potatoes (about the size of a silver dollar)
12 - 16 small white onions
4 carrots, peeled and cut into chunks
1 pound fresh peas, shelled (or 1 10-ounce package frozen)
2 tablespoons flour and 1 tablespoon water paste to seal the lid
Crôutes (below) for serving

Preheat oven to 350 degrees F. Make a mixture of salt and pepper in a small bowl. Use this to generously season the interior and exterior of a 4-pound fryer.

Tie a bouquet garni together with string and put it inside.

Pour 1 cup of olive oil into a large (about 9 quarts) Dutch oven with a lid. Add the bed of herbs and all of the garlic. Set the prepared chicken on this bed and turn it over and over in the already perfumed oil. Add the dry white wine. Scatter the vegetables around on top of the bed of herbs.

Then with all the oil, wine and aromatics below and the chicken and vegetables on top, put the lid on and seal it "hermetically" with a band of flour and water paste. Bake 1 hour and 30 minutes in the preheated oven.

Remove from oven and allow the Dutch oven to sit undisturbed for 15 to 20 minutes. Do not lift the lid!

In preparation for serving, put a small serving bowl (for the garlic) and a slotted spoon on the table. A pair of poultry shears is the easiest tool to use for cutting the hot chicken into serving pieces.

A sturdy wooden spoon will help you hold the chicken still for cutting without burning your fingers. Carry the Dutch oven to the table and lift off the lid at the moment of serving, and take a deep breath. The aroma is incredible!

Serve with toasted slices of bread, which each diner will spread with the incomparable garlic purée. Don't be surprised. The chicken will not be browned.

Wine Tip: A Provençal white wine tastes best with this dish. especially a white Châteauneuf-du-Pape. A floral Viognier would also be delicious.

Teacher's Tip: When you have eaten all the chicken, vegetables and garlic, you will find yourself with a large pot of herbs and a chickeny, garlicky wine-flavored stock. You can make a wonderful soup the next day (or several days hence) using this as a base. See the recipe for Herbed Bean & Pasta Soup.

CROUTES

There are several ways to make croutes. Following are two slightly different ways to achieve this crispy end.

Method #1

1 baguette or thinly sliced white bread
Extra-virgin olive oil
Sea salt
1 garlic clove, peeled and cut

Preheat the oven to 200 to 250 degrees F. Slice the baguette Melba-toast thin, or cut 2-inch rounds of thinly sliced sandwich bread (there should be at least 2 per person).

Generously coat a baking sheet with olive oil. Place the slices in this very slow oven for an hour, or until the toasts are crisp, dry and slightly golden.

Rub each crouton briefly with the peeled garlic clove.

These can be made the day before and stored in a tight-lidded container, then reheated slightly before serving.

Method #2

12 to 16 one-inch thick diagonal slices of French bread
2 teaspoons extra-virgin olive oil
1 garlic clove, peeled and cut

Preheat the oven to 325 degrees F. Spread the slices of bread in one layer on a baking sheet and bake for 15 minutes.

With a pastry brush, lightly brush both sides of each slice with olive oil.

Then turn slices over and bake for another 15 minutes, or until the bread is completely dry and lightly browned.

Rub each slice with the cut garlic clove and set aside.






PROVENÇAL HERBED BEAN AND PASTA SOUP

Remove the herbs (from the "chicken in the pot" service) and discard them. Pour the wine/olive oil stock into a storage container, cover tightly and refrigerate overnight. When you are ready to make the soup, remove most of the oil that has risen to the top. Also overnight, soak 1 pound of small white beans in enough cold water to cover by 2 inches.

The next day, drain the beans and put them back in the pot with enough water to cover by 2 inches, 6 black peppercorns and 1 bay leaf.

Bring the beans to a boil and simmer for about 1 hour, until the beans are not quite tender. Drain the beans and reserve the water. Return the beans to the pot and now add the reserved wine/olive oil stock from the chicken to the beans. Also add several fresh sprigs of the same herbs you used in last night's pot, and at least five of the following:

1/2 pound lima beans or fava beans, shelled and peeled
6 potatoes, scrubbed and cut into 3/4-inch chunks
1/2 pound green beans, ends trimmed
5 carrots, peeled and cut into 3/4-inch chunks
5 red onions, peeled and thickly sliced
5 zucchini, cut into 3/4-inch chunks
3 white turnips, cut into 3/4-inch chunks
2 leeks, well washed, dried and sliced

Teacher's Tip: The more of the above ingredients you add to your soup, the more delicious it will be.

Add 1 teaspoon sea salt and stir the mixture. Bring the soup to a boil and simmer for 40 to 50 minutes more. Some tubular pasta added during the last 15 minutes of cooking will add substance to this second one-dish meal. Serve the soup in large bowls with freshly grated Parmesan cheese on top and crusty bread on the side.

QUICK LEMON CHEESE DESSERT

1 (8-ounce) package cream cheese -- softened
1 1/2 cups milk
1 package lemon instant pudding and pie filling -- (4-serving size)
1 tablespoon grated lemon peel -- (1 to 2 tablespoons)
1 package ready-to-use graham cracker pie crust -- (6 ounces)

Beat cream cheese and 1/2 cup of the milk in small bowl with electric mixer on medium speed until blended. Add remaining milk, the pudding and pie filling (dry) and lemon peel. Beat on low speed 1 to 2 minutes or just until blended (do not underbeat).

Pour cream cheese mixture into pie crust. Cover and refrigerate at least 1 hour but no longer than 24 hours. Cover and refrigerate any remaining dessert. Serves 6

RHUBARB BREAD
(Wickwood Inn, Saugatuck, MI)

This wonderfully moist bread with a crisp sugar topping forced us to freeze chunks of rhubarb so that when we crave it - we can indulge our guests. Its a wonderful taste of spring anytime. Serves 8

1 1/2 cups light brown sugar
2/3 cup canola oil
1 egg
1 cup sour milk (add 1 tablespoon vinegar or lemon juice to milk)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
2 1/2 cups flour
1 1/2 cups diced fresh rhubarb
1/2 cup chopped walnuts
1/2 cup sugar
1 tablespoon unsalted butter

1. Preheat oven to 325º. In a large mixing bowl, place the ingredients in the order given and combine well. Pour evenly into 2 well buttered and floured loaf pans.

2. Cut and sprinkle over the top 1/2 cup sugar and tablespoon unsalted butter.

3. Bake for 50 minutes to 1 hour removing it from the oven as soon as a toothpick inserted into the center comes out clean. Cool 15 minutes before serving warm, or at room temperature.

RIO GRANDE VALLEY CHICKEN SALAD

2 large Ruby Red Grapefruit -- halved
8 ounces Chicken -- cooked and diced
1/4 cup Celery -- finely chopped
1 Green Onion -- thinly sliced
4 teaspoons Mayonnaise
4 ounces Monterey Jack Cheese -- shredded
4 dashes Paprika
4 medium Lettuce Leaves

With serrated grapefruit spoon or curved knife, loosen sections in grapefruit halves, leaving sections in place. Place in baking dish and set aside. Mix together chicken, celery, onion and salad dressing. Top each grapefruit half with 1/4 of chicken salad. Bake at 350 degrees F for about 15 minutes until heated throughout. Remove from oven. Sprinkle 1 ounce cheese on each salad and top with dash of paprika. Return to oven to melt cheese. Serve on lettuce leaves.

Microwave instructions: Place prepared grapefruit halves in glass pie plate.
Cook for 4 minutes. Remove, add cheese and paprika topping. Cook 45
seconds more.

SEVICHE DE OSTRAS
(Marinated Oysters)

2-3 dozen oysters, shucked
1/2 cup (125 ml) fresh lime juice
2 large tomatoes, chopped
1 medium onion, thinly sliced
1 fresh hot red pepper, seeded and chopped, or hot pepper flakes to taste
2 Tbsp (30 ml) chopped fresh mint leaves
Salt and freshly ground pepper to taste
Lettuce leaves for garnish

Combine the oysters and lime juice in a non-reactive bowl and refrigerate covered overnight. Drain the oysters and reserve the liquid. Combine the oysters with the remaining ingredients and add 1/4 cup (60 ml) of the reserved juice. Serve on a bed of lettuce leaves. Serves 4 to 6.

SHROVE TUESDAY PANCAKES
MAKES: 20 pancakes, 7 servings

3/4 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 cup wheat germ
1/2 teaspoon salt
2 teaspoons double-acting baking powder
1 1/2 teaspoons baking soda
3 tablespoons sugar
2 cups nonfat buttermilk at room temperature
3 large eggs at room temperature
3 tablespoons butter, melted
Canola oil spray
2 to 2 1/2 cups frozen blueberries, thawed and drained
1 bottle (about 10 ounces) sugar-free blueberry preserves for sauce (optional)

In a large bowl, whisk together both flours, wheat germ, salt, baking powder, baking soda and sugar. In a medium bowl, whisk together the buttermilk, eggs and butter. Whisk the buttermilk mixture into the dry ingredients, blending just until combined.

Spray a griddle or large nonstick skillet with canola oil. Heat over medium-high heat until hot enough to make drops of water scatter on its surface.

Working in batches, pour the batter onto the griddle in 1/4-cup amounts. Sprinkle some blueberries on top of each pancake.

Cook pancakes about two minutes on each side, or until they are golden. Transfer cooked pancakes to a heatproof platter and keep warm in a preheated 200-degree oven until all pancakes are made.

If using blueberry preserves, place them in a microwave-safe container. While pancakes are cooking, heat in microwave at medium power, stopping occasionally to stir, until jelly is melted and mixture is warm, about two to three minutes. If too thick, add a small amount of water to thin mixture to a sauce.

Transfer sauce to a sauce boat. Serve the pancakes with blueberry sauce.

SOPA DE AGUACATE Y PAPAS
(Colombian Avocado and Potato Soup) Avocado soups are found throughout Latin America and the Caribbean, and this Chilean version is reminiscent of Vichyssoise. Don't boil the soup after the avocados are added as they have a tendency to become bitter when cooked. Serves 4 to 6

1 lb (450 g) potatoes, peeled and diced
2 leeks, white part only, thoroughly washed and sliced
1 medium onion, sliced
4 cups (1 L) chicken stock
1 cup (250 ml) heavy cream, half-and-half, or milk
2 ripe avocados, peeled and mashed
Salt and freshly ground pepper to taste

Combine the potatoes, leeks, onion, and stock in a large pot and bring to a boil over high heat. Simmer until the vegetables are tender, 15 to 20 minutes. Process in batches in an electric blender or food processor until smooth and return to the pot. Add the cream and bring to a boil. Remove from the heat and stir in the mashed avocados, salt, and pepper. Serve warm or chilled.





SOUR DOUGH BREAD
(Feed starter every 3-4 days)

Starter: In glass or plastic container, mix
2 pkg active dry yeast
1/2 cup warm water
1 1/2 cups sugar
6 Tbsp instant potato flakes (Hungry Jack is good)
2 cups warm water (in addition to the 1/2 cup for dissolving yeast)

Dissolve yeast in water first, then add sugar and 6 tablespoons of instant potato flakes and then, the 2 cups warm water.

Cover with plastic wrap with small holes. Let stand at room temp for three days, then refrigerate 7-10 days before starting feeding.

1. Feeding the starter: Don't forget to feed it every 3-4 days, forever.

3/4 cup sugar
3 Tbsp. potato flakes
1 cup hot water (dishwashing temperature from faucet)

Let stand out of refrigerator 8-10 hours. Use starter to make bread and to share with others who can then skip making their own starter and begin with step one.

2. Making Bread:

1 cup starter mix
1/3 cup sugar
1/2 cup corn oil
1 tsp. salt
1 cup hot water
6 cups bread flour

Stir as much as you can with a big spoon -- mixture will be stiff. Then knead by hand. Put on a board (or counter) and knead by hand 10-15 times. Form into ball and place in a large bowl. Pat lightly with oil and cover with Saran wrap. Let stand all day to rise.

3. At night, punch down and knead well. Let sit 10 min, then separate into 3 or 4 loaves and place in well greased loaf pans. Cover with a cloth or towel. Let stand overnight. Next morning bake at 325 for 30 minutes. Let cool for 25-30 minutes in pans (too long will make them sweat). Turn out on wire racks, and cool completely before bagging.


SOUR ORANGE AND LIME CHICKEN
MAKES: 8 servings

2 to 3 chickens, 3 1/2 to 4 1/2 pounds each, cut up for frying
1 garlic bulb, separated into cloves and minced or crushed
1 1/3 cups fresh sour orange juice, plus 2/3 cup Key lime juice, or 2/3 cup fresh
orange juice plus 1 cup fresh lemon juice plus 1/3 cup fresh lime juice
2 tablespoons freshly ground black pepper (or more to taste)
Vegetable oil for frying
2 large eggs
1/2 cup milk
About 3 cups all-purpose flour

Wash and dry chicken pieces. Place in glass, ceramic or plastic bowl and add garlic, juices and black pepper. Toss carefully to coat; cover and refrigerate overnight.

Heat a generous quantity of oil until very hot in a deep skillet or deep fryer. In shallow bowl, beat eggs with milk until frothy.

Place flour in another shallow bowl. Dip chicken, a piece at a time, first into the egg, then into the flour. Shake off any excess flour, but make sure the chicken is well coated. Fry in hot oil until dark golden brown.

Drain on paper towels and serve.

NOTE: Sour oranges are available this time of year. But if you can't get them, we offer a substitute. Half fresh lime and half fresh lemon juice can be substitutes for the Key limes. But fresh juice is a must for this recipe. If you want to keep with the citrus theme, serve with watercress, avocado and orange salad and Key lime pie.

SOUTHERN OVEN FRIED CHICKEN
Makes 4 servings

1/2 cup fat-free buttermilk
2-3 drops hot red pepper sauce
1/2 cup cornflakes, crushed
3 tbsp all-purpose flour
1/4 tsp salt
1/4 tsp freshly ground pepper
2 pounds chicken parts, skinned
4 tsp canola oil

Preheat the oven to 400 degrees; spray a large baking sheet with nonstick cooking spray. In a large shallow bowl, combine the buttermilk and pepper
sauce. On a sheet of wax paper, combine the cornflake crumbs, flour, salt and
pepper. Dip the chicken in the buttermilk, then dredge in the cornflake
mixture, coating completely. Place the chicken on the baking sheet; drizzle with the oil.

Bake 30 minutes; turn the chicken over. Bake until cooked through, 15-20 minutes longer.

NOTE: Cornflake crumbs add plenty of crunch and toastiness without all the fat; nobody will miss the traditional fried-chicken coating.

SOUTINES CINNAMON ROLLS
(Sherwood Forest B&B, Saugatuck, MI)

3 1/2 cups flour
4 tsp. baking powder
1 tsp. salt
1/2 cup cold butter, cut into small pieces
2 eggs, beaten
3/4 to 1 cup milk

Filling:
1/4 cup butter, softened
1/2 cup brown sugar
1 1/2 tsp. ground cinnamon

Glaze:
1 1/2 Tbsp. sugar
1 1/2 Tbsp. water
1 1/2 tsp. unflavored gelatin

Combine 1st three ingredients, add salt. Cut in the cold butter until resembles coarse meal. In separate bowl combine eggs & milk, then add to flour mix to make soft dough. Roll out dough on lightly floured surface to make about a 12-inch square 1/4-inch thick. Spread w/ the softened butter & sprinkle w/ brown sugar & cinnamon. Roll up & cut into 8 pieces about 11/2-inches long. Place on
greased cookie sheet & bake at 400 degrees for 20-25 minutes. For the glaze, boil sugar, water, & gelatin until clear, then brush over hot rolls.

STEAK NEAPOLITAN

1 teaspoon oil
2 tablespoons lemon juice
4 (4 ounce) beef tenderloin steaks (about 1 inch thick)
1 cup onion, chopped small
1 cup dry Marsala wine or dry Sherry
2 tablespoons fresh Italian parsley, chopped

Heat oil in large skillet over medium-high heat until hot. Add lemon juice and steaks; cook at least 10 minutes for rare, longer as desired. Turn as necessary. May have to add more lemon juice if cooking to medium or well-done. Remove steaks from skillet and keep warm. Add onions and wine to juice mixture in skillet; cook and stir 4 minutes or until liquid is reduced to about 1/2 cup. To serve, spoon onion mixture over steaks and sprinkle with parsley. 4 servings.

TEQUILA ORANGE BUTTER SAUCE
MAKES: 1 cup

1 shallot, minced
2 serrano chilies, stemmed, cut in half, seeded
2/3 cup fresh orange juice
1/4 cup white wine vinegar
2 tablespoons tequila
1/4 cup whipping cream
3/4 cup unsalted butter, at room temperature
Salt and ground white pepper to taste

In a medium skillet, heat shallot, chilies, juice, vinegar and tequila to a boil. Boil until reduced to 1/4 cup, about two minutes. Strain and discard peppers. For a hotter sauce, let peppers steep in the liquid for 10 minutes. Return strained sauce to skillet. Add cream; boil until thickened, about three to four minutes. Reduce heat to low; let pan cool.

Whisk in butter, 2 tablespoons at a time, to make a smooth and creamy sauce.

Season to taste with salt and pepper. Keep sauce warm.

NOTE: This sauce is good on scallops, fresh grilled tuna, swordfish or shrimp. Or create your own combination.

THE BAKERS MOUSSE CAKE
Konditorns moussetårta
Makes 1 cake, approx 12 pieces

2 cups hazelnuts
2 1/2 oz melted butter or margarine
14 oz good-quality dark chocolate
1 1/2 - 1 3/4 cups whipping cream
5 eggs
1 tsp vanilla sugar
good 1/3 cup sugar
5 tbsp flour
2 tbsp cocoa powder
1 tbsp powdered sugar

Decoration:
flaked chocolate
fresh berries or nuts

Grind the nuts and mix them with fat. Press out the nut mixture over the bottom and about 1 3/4" up along the sides in a round, lightly greased baking dish with loose edges.

Melt the chocolate with good 1/3 cup cream in a saucepan. Beat eggs, vanilla
sugar, and sugar in a bowl until fluffy. Gently add the flour. Beat good 1/3 cup
cream until thick. Mix in the chocolate in the egg batter and fold in the cream. Pour in the baking dish. Bake in the middle of the oven at 350F for 40 - 45 minutes. Let cool.

Beat the remaining cream, cocoa powder, and powdered sugar until thick.
Remove the edge of the baking dish. Put the cake on a serving platter and
decorate with squirted cream. Sprinkle with flaked chocolate and decorate
with fresh berries or nuts. Serve.

Note: If you want the cake creamy in the middle, you just bake it for 30 - 35
minutes instead of 40 - 45.

TRASK HOMESTEAD STEW

3/4 lb. stew meat, cubed
1 cup celery, sliced
1/2 cup turnip, peeled and cubed, OR 2 potatoes, peeled and cubed
1-2 medium onions, chopped
2-3 medium carrots, peeled and sliced
1/3 cup barley
1/2 tsp. oregano
1/4 cup soy sauce
salt and pepper to taste

Cut up vegetables; set aside. Cut stew beef into cubes. Braise until very brown in kettle or deep saucepan. Add vegetables. Add enough water to cover all, plus one cup. Bring to boil. Add spices, barley, and soy sauce. Simmer, covered, one to two hours. To serve, bring to slow boil and add dumplings:

DUMPLINGS:

1 cup flour
2 tsp. baking powder
1/2 tsp. sugar
1/2 tsp. salt
1/2 cup milk

Mix together with fork. Drop by tablespoon onto boiling stew. Cover, cook 12
minutes. DO NOT PEEK or dumplings will get soggy.

TWICE TANGERINE MEATBALLS
MAKES: 6 servings

1 pound ground beef
1/2 pound bulk pork sausage
1/4 cup fine dry bread crumbs
1 egg, slightly beaten
2 teaspoons freshly grated tangerine peel, divided
1/4 teaspoon ground nutmeg
1 tablespoon vegetable oil
1 cup fresh-squeezed tangerine juice
Juice of 1/2 lemon (3 tablespoons)
2 tablespoons granulated sugar
1 tablespoon cornstarch
Hot cooked rice or noodles
Tangerine zest and segments, seeded, for garnish

Thoroughly combine beef, sausage, crumbs, egg, 1 teaspoon peel and nutmeg. Shape firmly into 24 small balls. In a large skillet, brown meatballs well in oil. Remove them from skillet and pour off all but 2 tablespoons of drippings.

To make sauce, gradually blend tangerine and lemon juice into sugar and cornstarch. Add to pan drippings and cook over medium heat, stirring, until thickened. Add meatballs and cook, covered, five minutes over low heat. Uncover and add remaining teaspoon of peel. Heat thoroughly.

Serve on bed of hot cooked rice. Garnish with tangerine segments and tangerine zest.

NOTE: The tangerine sauce is unusual, but you can substitute orange peel and juice if you must. A cup of tangerine juice takes about a dozen tangerines and lots of patience. You will be forgiven for using reconstituted frozen juice. But don't skip the fresh peel.

WHICH DAIRY PRODUCT IS GOOD FOR WHAT?
[This is from "Bella," who lives in Sweden. She explains the different kinds of
dairy products used in cooking.]

As you know, we live in different countries, and it isn't always easy for me in Sweden to know which dairy products you can use where you are. Some of you live in the countryside and don't have access to large stores. With this text I try
to describe the most common dairy products used in cooking and baking in
Sweden, and then maybe you can find equivalents where you are. Good luck!

WHIPPING CREAM
Vispgrädde

If you use whipping cream, it's almost impossible to fail. It brings out the taste in any product and can stand heating for a long while, which makes it especially suitable for dishes in the oven. Casseroles and desserts are other good areas of use. Not to talk about sauces: just a few tablespoons whipping cream can really lift up a sauce. If you want to flavor whipping cream you should wait until you're nearly ready, since all additions makes it more difficult to beat the cream. It can be frozen (it becomes slightly "grainy") but should be thawed in the fridge. You can also freeze whipped cream.

Contents per 100 g:
375 kcal / 1570 kJ
2,1 g protein
40 g fat
3,0 g carbohydrates

"MIDDLE CREAM"
Mellangrädde

This is a leaner alternative which can replace the whipping cream in many situations. Try it with sauces, gratins, casseroles, soups, and desserts. Middle cream can be whipped, but if you want to decorate the cake with cream you should really use real whipping cream, because it stays fluffy longer. Middle cream keeps for a very long time and can be frozen (might be a little grainy) but should be thawed in the fridge.

Contents per 100 g:
260 calories / 1100 kJ
2,5 g protein
27 g fat
3,0 g carbohydrates



"COOKING CREAM"
Matlagningsgrädde

A good everyday cream which is perfect for sauces, casseroles, soups, and desserts. It can't be whipped and the low fat content makes it unsuitable to substitute for whipping cream and "middle cream". It keeps for a long time.
Don't freeze it.

Contents per 100 g:
160 kcal / 700 kJ
3 g protein
15 g fat
4 g carbohydrates

CRÈME FRAÎCHE

Soured cream which can be used for practically anything: casseroles, sauces,
mixes, desserts, e.t.c. e.t.c. Perfect for heating up and does not need thickening. You can also buy it in different flavors such as tomatoes and herbs, Provencale, among others. Crème fraîche can become thinner when you mix it with certain ingredients, e.g. caviar and onion for fillings, therefore you should stir gently. If the damage is done it can be repaired by putting it in the fridge for a while, which makes it thicken again. Unsuitable for freezing.

Contents per 100 g:
325 kcal / 1350 kJ
2,3 g protein
34 g fat
3,3 g carbohydrates

LOW-FAT CRÈME FRAÎCHE

This is best for cold dishes: dressings, sauces, mixes, or fillings. A thick and creamy consistency, just as the regular crème fraîche, but low-fat. It can be heated up in pies or baked goods, but should not boil. Unsuitable for freezing.

Contents per 100 g:
180 kcal / 750 kJ
3 g protein
17 g fat
4 g carbohydrates





COOKING YOGHURT
Matlagningsyoghurt

A plain yoghurt especially made for cooking. Among other things it's perfect for casseroles, dressings, marinades, and desserts. It soothes the hot and spicy taste of certain foods. If you use cooking yoghurt in a dish that is going to be boiled, you should thicken it with 1 1/2 tsp flour for each dl (good 1/3 cup)
yoghurt. Mix the flour with the yoghurt before mixing it with the other ingredients. Unsuitable for freezing.

SOUR CREAM
Gräddfil

A Swedish classic, forever connected with the Midsummer's herring, new potatoes, and chives. But it can be used for more than that! Try it in a cold sauce, a pâté, or a dressing. Or eat it as it is with baked potatoes or avocado. You can heat it, but not boil it, and it is unsuitable for freezing.

Contents per 100 g:
135 kcal / 570 kJ
3,1 g protein
12 g fat
4,4 g carbohydrates

KESELLA GOURMET

A smooth "green cheese" (fresh cheese) with a very rich, round taste which makes it excellent for cooking. Perfect for desserts and baking (I always bake my Lucia buns with Kesella, it keeps them moist for a very long time) and cheese-cakes, but also in cold sauces, mixes, fillings, and pâtés. Works fine in hot dishes in the oven, but must not boil. Can be frozen but should thaw in the fridge.

I know you can't get Kesella, but you can put some cottage cheese in the food processor and run until it's smooth and lump-free, and then you have a more or less equal product.

Contents per 100 g:
140 kcal / 600 kJ
10 g protein
10 g fat
3,5 g carbohydrates

LOW-FAT KESELLA

has a fresh, acrid (?) taste which is best for breads and pie doughs. If you
use this product the baked goods stays fresh longer. The pie dough becomes
leaner and easier to handle, it crumbles less and stays together better. Can
not be boiled. Can be frozen but should thaw in the fridge.

Contents per 100 g:
75 kcal / 320 kJ
13 g protein
1 g fat
3,5 g carbohydrates

COTTAGE CHEESE
Keso

A crumbly curd cheese which is fine in salads, mixes, or on the bread. Or with fruit and berries - makes a snack very rich in protein and vitamins! Flavor it to your own taste but you can also buy it in different flavors: peach, onion, garlic etc. You can use it in hot oven dishes, but it can not be boiled. Unsuitable for freezing.

Contents per 100 g:
100 kcal / 410 kJ
13 g protein
4 g fat
2 g carbohydrates

WINTER VEGETABLE BEAN SOUP WITH PESTO

2 medium carrots, diced
3 medium potatoes, peeled and diced
1 medium turnip, peeled and diced
2 large leeks, sliced
2 stalks celery, sliced
3 cans (14 oz. each) Swanson(R) Vegetable Broth
1 can (19 oz.) cannellini beans, rinsed and drained
1 bay leaf
1/4 tsp. crushed red pepper
Easy Basil Pesto (below)

Place carrots, potatoes, turnip, leeks, celery and 1 can broth in saucepot. Cover and cook over low heat 15 min. or until vegetables are almost tender.

Reserve 1/2 cup broth for Easy Basil Pesto. Add remaining broth, beans, bay leaf and pepper to saucepot. Heat to a boil. Cook over low heat 15 min. or until vegetables are tender. Remove bay leaf. Serve topped with Easy Basil Pesto. Serves 10.

Easy Basil Pesto: Mix 2 cups packed fresh basil leaves, 3 tbsp. grated Parmesan cheese, 3 cloves garlic and 1/2 cup reserved broth in food processor bowl or blender jar. Cover and process until smooth.

ZUCCHINI BEEF SOUP

1/2 lb ground beef
2 celery ribs, sliced
1/3 cup chopped onion
1/2 cup chopped green pepper
1 can 28oz diced tomatoes, un drained
3 medium zucchini, cubed
2 cup water
1 1/2 tsp Italian seasoning
1 tsp salt
1 tsp beef bullion
1/2 tsp sugar
pepper to taste

Cook beef, celery, onion, and green pepper. Add remaining ingredients. Bring
to a boil. Reduce heat, cover and simmer 25 minutes. Serve topped with
parmesan cheese and French bread.

ZUNI CAESAR SALAD
Serves 6

A 4- to 5- ounce chunk of day-old levain or sourdough bread or other chewy,
peasant-style bread
2-3 heads romaine lettuce
2-3 tablespoons mild-tasting olive oil plus 2/3 cup for dressing
Salt
1 tablespoon red wine vinegar
About 1 1/2 tablespoons chopped salt-packed anchovy fillets (6 to 9 fillets)
About 2 teaspoons chopped garlic
2 large cold eggs (see Note)
1 1/2 cups lightly packed, grated Parmigiano-Reggiano (about 3 ounces)
Freshly cracked black pepper
3 tablespoons lemon juice

Preheat oven to 350 degrees.

Cut bread into 1/2- to 3/4-inch cubes, toss with 2-3 tablespoons of oil to coat evenly, salt lightly. Toss again and spread on sheet pan. Roast, rotating pan as needed, until cubes are golden all over, about 8-12 minutes. Taste a crouton: It should be well-seasoned and slightly tender in center. Leave to cool on pan.

Discard leathery outer leaves of romaine. Cut off base of each head and wash and dry leaves. Trim leaves of discolored, leathery, bruised or wilted parts, but leave them whole. You need about 1 1/2 pounds of prepared leaves. Layer leaves with towels if necessary to wick off every drop of water. Refrigerate until just before dressing salad.

Whisk together vinegar, remaining 2/3 cup oil, anchovies and garlic in a small mixing bowl. Add eggs, a few sprinkles of cheese and lots of black pepper. Whisk to emulsify. Add lemon juice, squeezing it through a strainer to catch seeds. Whisk again, just to emulsify. Taste dressing, first by itself and then on a leaf, and adjust seasonings to your taste. If romaine tastes of minerals, extra lemon or garlic may improve flavor.

Place romaine in a wide salad bowl. Add most of dressing and fold and toss very thoroughly, taking care to separate leaves and coat each surface with dressing, adding more as needed. Dust with most of remaining cheese. Add croutons and toss again. Taste and adjust as before. In general, the tastier the romaine, the less you will need to emphasize other flavors.

Pick out first the large, then medium-sized, and then smallest leaves and arrange on cold plates. Add a last drizzle of dressing to bowl to moisten croutons if at all dry and stir them around bowl to capture dressing on each surface. Distribute croutons among salads and finish each serving with a final dusting of cheese and more pepper.

Note: If you are concerned about the risk of eating raw egg, use pasteurized eggs, which are available at many grocery stores.








 

 

 

 

 

 

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