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

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Recipes from Spike & Jamie

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Contents Disk 382

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).



123 CHICKEN FRICASSEE
ALMOST GUACAMOLE
ANGEL HAIR PASTA WITH CHICKEN
APPLE PECAN CAKE
BAKED SNAPPER WITH VEGETABLES
BLACKENED GROUPER
BREAKFAST PIZZA
BROCCOLI BLUE CHEESE PIE
BROILED SWORDFISH
CARROT ORANGE SOUP
CHEDDAR CHEESE STRATA
CHICKEN TORTILLA
CHIPOTLE HUMMUS
CHOCOLATE APPLESAUCE CAKE
CHOCOLATE FONDUE
CHOCOLATE LUST
CITRUS PECAN TOPPING
CITRUS SALAD WITH CALIFORNIA AVOCADO
CREAM OF VEGETABLE SOUP
EASY RASPBERRY TRIFLE
FILLET OF PORK CASSEROLE
FROZEN PEACH TORTE
GARLIC SNACK MIX
GREEN SALAD WITH MOZZARELLA AND TOMA
HAM AND SWISS QUICHE
HERBS AND ORANGE GRILLED CHICKEN
HONG KONG ORANGE CHICKEN
HOT CRAB DIP
HUCKLEBERRY CHEESECAKE
KIWI FRUIT ORANGE AND AVOCADO SALAD
LUSCIOUS LEMON BARS
MANGO SALSA
MAPLE OATMEAL DROPS
MOUNTAIN DEW APPLE COBBLER
MOUNTAIN HIGH MUDD PIE
MOUSSE DE CASTANHAS DE CAJU E CHOCOL
PAN GREASE
PARSLEY POTATOES
PEANUT BUTTER PIE
PECAN AND SWEET POTATO CASSEROLE
PUMPKIN APPLE STREUSEL MUFFINS
RASPBERRY PARFAITS
RICOTTA PUFFS
ROAST DUCK WITH RASPBERRY SAUCE
SALMON HORSERADISH PASTA
SINGING SHRIMP
SPINACH FRUIT SALAD
SUNKIST CITRUS SCAMPI
SUNKIST CREPE HUEVOS RANCHEROS
SUNKIST FRESH ORANGE GUACAMOLE
SUNKIST FRESH PUMMELO SHRIMP COCKTAI
SUNKIST FRESH TANGERINE SCALLOP SALA
SUNKIST ORANGE and BANANA OLÉ
SUNKISTS EASY TURKEY SKILLET DINNER.
SUNKISTS FRESH RASPBERRY and GRAPEFR
SUNKISTS GREEN AND ORANGE SALAD
SUNKISTS SHIMMERING LEMON MARMALADE
SWEET AND SOUR MEAT BALLS
SWEET AND SMOKY OVEN BARBECUED CHICKEN


123 CHICKEN FRICASSEE

1 whole chicken cut into 8 pieces
4 cups water
1/2 can tomato paste (6 oz. can)
8 cloves garlic (mashed)
1/2 teaspoon dried whole oregano
1 dash cumin
6 saffron threads or 1/2 tsp yellow food coloring
1/4 cup dry cooking wine
5 medium white potatoes (peeled & quartered)
1 tsp salt (adjust to taste after cooking potatoes)

In a large pot add ingredients in order. Bring to a boil, reduce heat, cover and simmer for 45 minutes. Serve over Perfect White Rice (see below)

Perfect White Rice: In a heavy bottomed pot with a tight fitting lid, add two cups of long grain rice (Mahatma if possible) wash rice in cold water until water runs clear (this removes impurities and excess starch) drain. Add enough water to cover rice by 1 inch. Add 1 tsp salt and 1 Tbsp of vegetable oil, stir once, bring to a boil uncovered and let water reduce to level of rice, stirring once.

Reduce heat to low, cover rice and simmer 5 minutes. Remove from heat
and let stand covered 10 minutes. Fluff with fork and serve.
No peeking: IMPORTANT DO NOT UNCOVER RICE UNTIL DONE!





ALMOST GUACAMOLE

1 (15-ounce) can asparagus cuts -- drained
1 large tomato -- seeded and chopped (1 cup)
1 medium onion -- chopped (1/2 cup)
1 clove garlic -- finely chopped
2 tablespoons finely chopped fresh cilantro
2 tablespoons reduced-fat mayonnaise or salad dressing
1 tablespoon lime or lemon juice
3 drops red pepper sauce -- (3 to 6)
Dash pepper
Baked Tortilla Chips -- (see recipe) OR Reduced-fat tortilla chips

Place asparagus in blender or food processor. Cover and blend on medium
speed until smooth.

Mix asparagus and remaining ingredients except Baked Tortilla Chips. Cover
and refrigerate at least 1 hour to blend flavors. Serve with tortilla chips. Yield: about 32 servings.

ANGEL HAIR PASTA WITH CHICKEN

2 tablespoons Olive Oil, divided
2 skinless, boneless chicken breast halves, cut into 1 inch cubes
1 carrot, sliced in 1/2 inch pieces
1 head of broccoli, cut into florets
1 (8 oz.) package of sliced mushrooms
2 cloves minced garlic
12 oz angel hair pasta
2/3 cups chicken broth
1 teaspoon dried basil
1/4 cup grated parmesan cheese

Heat 1 TB oil in a medium skillet over medium heat. Add chicken. Cook, stirring until chicken is cooked through, about 5 minutes. Remove from skillet and drain on paper towels.

Heat remaining oil in same skillet. Begin heating water for pasta. Add carrot to skillet, cook, stirring for 4 minutes. Add broccoli, mushrooms and garlic to skillet, cook stirring for 2 minutes longer.

Cook pasta. While pasta is cooking, add chicken broth and basil to skillet. Stir to
combine. Return chicken to skillet and add Parmesan. Reduce heat and simmer for 4 minutes. Drain pasta. Place in a large serving bowl and top with chicken and vegetable mixture. Serve immediately.

APPLE PECAN CAKE

1 cup oil
2 cups sugar
3 eggs, separated
1 tsp. vanilla
1 tsp. salt
2 tsp. apple pie spice
1 tsp. baking soda
2 tsp. baking powder
3 cups flour
1 cup pecans, ground
3 cups apples (firm), peeled and grated

Preheat the oven to 350 degrees. Blend the oil, sugar, egg yolks, and vanilla. Sift the salt, baking soda, baking powder, apple pie spice and flour. Add dry ingredients to sugar mixture. Add ground pecans and grated apples. Fold in beaten (stiff) egg whites to the cake batter. Bake at 350 degrees.

BAKED SNAPPER WITH VEGETABLES
Makes 4 servings

2 tablespoons butter
13 oz. mixed julienned vegetables (carrots, celery, fennel, asparagus)
4 red snapper filets
salt and freshly ground pepper
1 tablespoon Madeira or sherry
3/4 cup fish stock
1/4 cup light whipping cream
1 teaspoon cornstarch mixed with 1 tbsp. water

Preheat oven to 350 degrees.

Melt butter in frying pan over medium heat. Add vegetables and cook just until tender crisp.

Spread vegetables in greased baking dish. Using a sharp knife, make 2 or 3 diagonal slits on each side of fish.

Place on top of vegetables and season well with salt and pepper.

Combine Madeira, stock and cream and pour over fish. Cover dish with foil and bake until fish is opaque and beginning to flake when tested, 20 to 25 minutes.

To serve, place fish on four plates. Remove vegetables with slotted spoon and divide equally among fish.

Pour pan juices over or, if they require thickening, pour pan juices into small saucepan and place over high heat. Add cornstarch mixture and bring to boil, stirring constantly until sauce thickens. Pour sauce over vegetables and serve.

BLACKENED GROUPER
Makes 4 servings

1 tablespoon all-purpose flour
1 teaspoon onion powder
1/2 teaspoon powdered thyme
1/2 teaspoon powdered oregano
1/2 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon freshly ground white pepper
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly ground paprika
1-1/2 lb. Red Grouper fillets, skinned
4 tablespoons melted butter
1 tablespoon oil, for frying

Combine flour and spices and mix well. Brush fillets with butter, then rub spice mixture all over fillets.

Heat oil in iron frying pan over high heat until very hot. Add fillets and cook 2 to 3 minutes per side or until fish is opaque and beginning to flake when tested.
Serve immediately.

Note: Start with a really hot frying pan. The fish will sizzle immediately and will result in a very crisp, dark coating.

BREAKFAST PIZZA
(Garden Grove B&B, Union Pier, MI)

1 package (12 ounces) Jones All Natural Roll Sausage
1/4 cup chopped white onion
1/4 cup chopped green pepper
1 - 2 lb. bag frozen diced potatoes
Salt
Pepper
Thyme
Sage
7 eggs, beaten
1 Tube of 8 extra large ready to bake biscuits (e.g., Pillsbury Grands)
1 Medium tomato, diced
Grated colby/jack cheese
2 cups mild tomato salsa

Cook sausage with onion and green pepper until sausage is no longer pink. Do not drain. Add potatoes and cook until tender. If potatoes start to dry out, add a little cooking oil. Season mixture to taste. In a separate pan, scramble eggs. Roll individual biscuits between waxed paper to 6" rounds. Arrange biscuit rounds on a non-stick baking sheet. If biscuits stick to your sheet, try a little cooking spray. Add a layer of the sausage mixture. Add a layer of the scrambled eggs. Sprinkle with tomato and cheese. Bake at 425º for ten minutes or until biscuit is golden brown. Sprinkle pizza with a little more cheese, drizzle with mild tomato salsa, and serve.

BROCCOLI BLUE CHEESE PIE
Broccoli- och ädelostpaj (by Bella, who lives in Sweden) Serves 4 - 6

Dough:
1 1/4 cups flour
5 oz blue cheese of your choice
4 oz butter or margarine,
straight from the fridge
2 tbsp cold water

Filling:
1 lb broccoli
5 oz blue cheese of your choice
4 eggs
1 1/4 cups milk
1/2 tsp salt
dash black pepper

Measure the flour in a bowl. Add the fat, cut in pieces, and finely crumble it with a fork or your fingertips until it forms a grainy mixture. Add water and quickly work the dough together. Roll out and cover a pie pan, diameter approx 10", with the dough, or just press it out in the pan. Prick the bottom with a fork. Leave in the fridge for 15 - 30 minutes.

Heat the oven to 400F. Part the broccoli into flowerets (florets?) and shred the stems - don't discard them!!! Boil the broccoli in lightly salted water for about 2 minutes. Rinse in cold water until cold and drain well.

Coarsely grate the cheese. Beat together eggs, milk, salt and pepper. Pre-bake the pie crust in the oven for about 10 minutes. Put in the broccoli and sprinkle with the grated cheese, then pour over the egg batter. Bake in the middle of the oven for 40 - 45 minutes. Serve with a nice, tasty green salad.


BROILED SWORDFISH
Makes 4 servings

2 tablespoons butter or margarine
2 tablespoons lemon juice
1 clove garlic, minced or pressed
4 swordfish steaks (each about 3/4 inch thick)
1 teaspoon dry mustard
6 flat anchovy fillets, drained and chopped

Turn on broiler and preheat broiler pan. In a small pan, heat butter together with lemon juice and garlic until butter is melted; set aside.

Rinse steaks under water and pat dry with paper towel.

Remove broiler pan from broiler and grease well. Arrange fish on pan in single layer, baste well with garlic-butter mixture and broil about 4 inches from heat until lightly browned.

Turn fish and sprinkle evenly with mustard and chopped anchovies.

Continue broiling until second side is lightly browned and fish flakes readily when tested with a fork (about 4 more minutes). Serve fish immediately.

CARROT ORANGE SOUP

2 tbsp. butter
2 tbsp. safflower oil
2 cups yellow onions, finely diced
12 large carrots, (a little over 1.5 pounds) peeled and chopped
4 cups chicken stock
1 cup orange juice, freshly squeezed
Salt and pepper
Grated orange zest
fresh dill, minced

Combine butter, oil and onions in a soup pot and cook until the onions are soft. Add carrots and chicken stock and bring to a slow boil.

Reduce the heat, cover and simmer for about 1/2 hour or until carrots are tender.

Strain the soup reserving both the solids and the broth. Purée the solids in a food processor with 1 cup of the broth until smooth.

Return the purée to the pot and add the orange juice and enough of the remaining stock until you get the desired soup-like consistency.

Season to your taste and serve with a pinch of the zest and dill on top.

CHEDDAR CHEESE STRATA
(Parish House Inn, Ypsilanti, MI) Yield: 4-6 servings
This strata does not need to be refrigerated overnight.

3 tablespoons butter, room temperature
1 medium-sized red bell pepper, thinly sliced
1 cup chopped green onions
5 slices white bread
1 1/2 cups grated sharp cheddar cheese
2 cups whole milk
3 large eggs
1 tablespoon Dijon mustard
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 350 degrees. Melt 1 1/2 tablespoons butter in heavy skillet over medium-high heat. Add bell pepper to skillet and sauté until just tender, about 4 minutes. Mix in green onions and sauté 1 minute longer. Remove from heat.

Spread remaining 1 1/2 tablespoons butter thinly on bread. Cut bread into 1/2-inch pieces. Layer half of the bread in 8 x 8 x 2-inch glass baking dish. Cover with half of the cheese, then half of the bell pepper mixture. Repeat layer of bread, cheese and bell pepper mixture.

Beat milk, eggs, Dijon mustard, dry mustard, and salt and pepper in medium bowl to blend. Pour over strata. Bake strata until lightly browned on top and set in center, about 45 minutes. Let stand 10 minutes, then cut into squares.

CHICKEN TORTILLA STACK

1/2 cup vegetable oil
6 (8 inch) flour tortillas
1 (8oz) carton sour cream
1/2 teaspoon seasoned salt
1/2 teaspoon hot sauce
2 1/2 cups shredded cooked chicken
2 1/2 cups (10oz) shredded Monterey Jack cheese with peppers
1 1/4 cups (5oz) shredded cheddar cheese
1/2 cup plus 2 Tablespoons minced green onions
1 1/2 Tablespoons butter, melted
1/3 cup shredded lettuce
1/4 cup chopped tomato

Heat oil to 375 degrees in a 10 inch skillet. Fry tortillas, one at a time, in hot oil 3 to 5 seconds on each side or until tortillas hold their shape and begin to crisp. Drain tortillas well on paper towels, set aside.

Combine sour cream, seasoned salt, and hot sauce. Place 1 tortilla on a lightly greased baking sheet; spread about 1 tablespoon sour cream mixture over tortilla. Sprinkle with 1/2 cup shredded Jack cheese, 1/4 cup shredded cheddar cheese and 2 tablespoons green onions. Repeat all layers 4 times. Top with remaining tortilla. Reserve remaining sour cream mixture. Brush top tortilla and sides with melted butter.

Cover with foil; bake at 400 degrees for 25 minutes. Immediately remove foil after baking; place tortilla stack on serving plate. Spread remaining sour cream mixture on top tortilla; sprinkle with shredded lettuce and chopped tomato. Cut into wedges and serve immediately. Serves 4 to 5.

CHIPOTLE HUMMUS
Makes about 2 cups

1-1/2 cups cooked garbanzo beans
3 tablespoons tahini (see note)
1-1/2 teaspoons chopped garlic
1 tablespoon plus 1 teaspoon lemon juice, or more to taste
1 tablespoon plus 1 teaspoon lime juice, or more to taste
2-1/2 teaspoons canned chipotle chilies in adobo sauce, chopped (see note)
1 teaspoon kosher salt, or to taste
1/8 bunch cilantro, cleaned and chopped
1/2 cup plus 2 tablespoons olive oil blend (see note)
Salt and pepper, to taste

Put beans through a meat grinder on a medium die, or puree them in a blender or food processor. In blender or food processor or in bowl of an electric mixer, combine garbanzo puree, tahini, garlic, lemon juice, lime juice, chipotles, kosher salt and cilantro. On low speed, mix ingredients well while adding oil in a slow, steady stream. Season with salt and pepper, and add more citrus juice if needed.

Notes: Tahini, a sesame paste, is sold in Middle Eastern markets and some
grocery stores. Canned chipotle chilies are sold in the Mexican foods section of many supermarkets. You can use Canola Balance, a blend of canola, soy and olive oils.




CHOCOLATE APPLESAUCE CAKE

1/2 cup shortening
1 1/2 cups sugar
2 eggs

2 tablespoons cocoa
2 cups flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon cinnamon

2 cups applesauce

(for topping:) :
1 (6-ounce) package chocolate chips
2 tablespoons more sugar -- for topping
1/2 cup nuts

Cream shortening and 1 1/2 cups sugar. Add eggs, then add next five ingredients. Mix well. Add applesauce. Mix. Pour into greased 8 × 12-inch
pan. Sprinkle with remaining sugar, chocolate chips and chopped nuts. Bake
for 40 minutes at 350 degrees F.

CHOCOLATE FONDUE

1/4 cup Sue Bee Honey
1/2 cup half and half
9 ounces chocolate bar -- broken into pieces
1 teaspoon vanilla extract
1/4 cup chopped toasted almonds

Heat Sue Bee Honey and half and half in fondue pot over direct heat. Reduce heat, add chocolate and stir constantly until melted. Add remaining ingredients. Serve with fruit slices, strawberries, marshmallows, cookies or pieces of cake.
Makes 3 Cups

CHOCOLATE LUST

Crust:
1 cup flour
1 stick margarine, softened
2 Tbsp sugar
1 cup pecans, you can chop these real fine where he can chew them

Mix ingredients for crust. press into a 9x913 pan and bake for 30 min. at
350 degrees; cool.

Filling:
1 Pkg. Dream Whip, prepared according to directions (or 2 cups Cool Whip)
1-8 oz. pkg. cream cheese, softened
1 1/2 cups powdered sugar

Prepare Dream Whip; or just mix Cool Whip and cream cheese and powdered
sugar, beating well; spread over cooled crust.

Topping:
1 sm. pkg. instant chocolate pudding
1 small pkg. instant vanilla pudding
2 cups milk
1 pkg. Dream Whip, prepared according to directions (or 2 cups Cool Whip)

Mix puddings and milk until smooth and thick. spread over filling mixture. Top with Dream Whip/Cool Whip. chill. Cut into squares. Must be refrigerated; may be frozen.

CITRUS PECAN TOPPING
Serves 4 - Nice on pancakes

2 Ruby-Sweet grapefruits
2 Texas oranges
1/4 cup sugar
1 1/2 tablespoons cornstarch
Dash salt
3 tablespoons water
2 teaspoons butter or margarine
3 tablespoons pecans, chopped, toasted

Peel and section 1 grapefruit and 1 orange over bowl, reserving juice. Set sections aside.

Measure grapefruit juice; squeeze enough juice from the remaining grapefruit to equal 6 tablespoons juice. Repeat with oranges, squeezing enough juice to equal 6 tablespoons juice. Set aside.

Combine sugar, cornstarch and salt in saucepan; stir in juices and water. Cook over medium heat, stirring constantly until thickened and bubbly.

Add butter and stir until melted. Stir in citrus sections and pecans. Serve warm or at room temperature over pound cake, shortcake, bread pudding or pancakes.


CITRUS SALAD WITH CALIFORNIA AVOCADO
Serves 6

3 ea. 6-inch corn tortillas
4 oranges
4 grapefruit
2 tablespoons honey
2 tablespoons raspberry vinegar
1 whole California avocado
6 fresh mint sprigs, Optional

Slice corn tortillas into very thin strips. Dry the strips by placing on a cookie sheet and baking in a preheated 225 degree F. oven for approximately 15 minutes. Set aside.

Grate the oranges to obtain approximately 2 teaspoons of orange rind for each serving. Set aside. Peel oranges and grapefruits; section and seed. Set sections aside.

In large bowl mix honey, raspberry vinegar, orange and grapefruit sections. Add orange rinds and tortilla strips.

Toss all ingredients gently. Top with avocado slices and a sprig of fresh mint for garnish.

CREAM OF VEGETABLE SOUP

1/4 cup butter
2 red potatoes, chopped
1 small onion, chopped
2 ribs celery, chopped
1 15-oz. can tomatoes, diced
1 zucchini, grated
3 cups beef broth
1 clove garlic, minced
1/2 tsp. tarragon
1/2 tsp. marjoram
Salt and pepper to taste
2 Tbsp. cream sherry
1/2 cup light cream
Parsley sprigs for garnish
Croutons for garnish

In a large saucepan, sauté vegetables in butter for several minutes. Add beef broth, garlic, tarragon, marjoram and salt and pepper to vegetables and simmer for 30 - 40 minutes over low heat until vegetables are tender but not mushy. Place mixture in a blender and puree. Return to saucepan; stir in sherry and cream and heat through. Garnish with parsley and croutons and serve.

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

Note: Strawberries or any other berry may be substituted for the raspberries.

FILLET OF PORK CASSEROLE
Festliga filégrytan (by Bella, who lives in Sweden) Serves 4

1 lb fillet of pork
salt, pepper
1 onion
3 1/2 oz smoked ham
1 tbsp flour
1 tbsp tomato puree
good 3/4 cup bouillon (water + bouillon cube)
good 3/4 cup crème fraiche or sour cream

Shred the meat. Peel and chop the onion and dice the ham. Sauté the meat in
some fat and flavor with salt and pepper. Add onion and ham and let brown
together for a few minutes. Sprinkle with flour and stir well. Dilute with bouillon and tomato puree and let simmer on low heat for about 5 minutes.

Add crème fraiche or sour cream and bring to a boil. Check for seasoning.
Sprinkle with some chopped parsley or other fresh green herbs and serve with
pasta or rice and a tomato salad.





FROZEN PEACH TORTE

2 1/2 cups Cookie crumbs(Keebler Pecan Sandies or Shortbread Cookies)
1/2 cup butter, melted

Toast crumbs in a 250° oven for 20 min, stirring twice, to ensure fresh crumbs.
Toss crumbs and melted butter. Press 1 1/2 cups crumbs in bottom of 8x8x2 pan. Reserve remaining crumbs for the top. Chill.

Combine:
4-6 fresh peaches, peeled, mashed and drained, (or 2 cups)
1 cup sugar
1 Tbsp FRESH lemon juice (DO NOT use bottled)!

Whip 1 cup heavy cream (chill bowl and beaters first for 5-10 min. in freezer). Fold peach mixture into the whipped cream. Pour onto the chilled crust. Top with remaining crumbs. Freeze 4 hours or longer. Thaw SLIGHTLY before serving. Serves 8. (Double recipe will fit into 13x9x2pan).



GARLIC SNACK MIX
(Similar to Gardetto's)

9 Tbsp. Butter or margarine, melted
3 Tbsp. Worcestershire sauce
1 1/2 tsp. garlic powder
2 tsp. seasoned salt
3/4 tsp. onion powder
2-3 shakes Tabasco sauce, to taste (optional)
1 tsp. sugar (only if using Tabasco)
9 cups (total) Rice, Wheat, and/or Corn Chex
1 can cocktail peanuts (about 2 cups)
1 cup pretzels

Preheat oven to 250 degrees. In small bowl, stir together butter, Worcestershire, seasonings, Tabasco, and sugar. In large mixing bowl, combine cereal, peanuts, and pretzels. Drizzle seasoned butter over cereal mixture, stirring to coat well. Transfer to large roasting/baking dish and bake for 75-90 minutes, stirring every 15 minutes, until almost completely dry but not over-browned. Allow to cool completely, stirring once or twice to air dry, and store in airtight bag/container.

NOTE: If mixture doesn't seem completely dry after cooling, pop it back into
a 250-degree oven for another 15 minutes or so and then cool again.

Substitutes: bagel chips, mini breadsticks, or any other "munchy" ingredient cup for cup as you wish. Just make sure you have 12 cups total.

GREEN SALAD WITH MOZZARELLA AND TOMATOES

4 cups assorted lettuce leaves
4 tomatoes, sliced
2 avocados, peeled, seeded and sliced
1 - 2 cups Mozzarella cheese, shredded
1/2 cup olive oil
1/2 cup red wine vinegar
2 cloves garlic, minced
1/2 tsp. marjoram
1/2 tsp. dried dill
1/2 tsp. dried oregano
Salt and pepper to taste

Combine lettuce, tomatoes, avocados and cheese together in a large bowl. Combine olive oil, vinegar, garlic and spices in a cruet and shake well. Pour over salad just before serving and toss.

HAM AND SWISS QUICHE

1 cup boiled ham, cut into bite-sized pieces
1 cup Swiss cheese, shredded
1 10-oz. package frozen chopped spinach, thawed and drained
1/4 cup onion, chopped
4 eggs, beaten
1 tsp. Worcestershire sauce
1 cup milk
1 cup light cream
1/4 tsp. ground nutmeg
1 9-inch pie crust

Combine all ingredients, except pie shell, and mix well. Pour into pie shell and bake at 350 degrees for 35 - 40 minutes.

HERBS AND ORANGE GRILLED CHICKEN
Serves 4

1 broiler-fryer chicken, cut into quarters
2 cloves garlic, minced
1 teaspoon grated orange peel
1 teaspoon salt
1/2 teaspoon thyme leaves
1/2 teaspoon rosemary
1/2 teaspoon pepper
1/2 cup orange juice
2 tablespoons vinegar
1 tablespoon Worcestershire sauce

In small bowl, mix together garlic, orange peel, salt, thyme, rosemary and pepper. Slip fingers between skin and flesh of chicken, leaving skin attached.

Spread 1/4 of herb mixture under skin of each chicken quarter, pulling skin back over spices. Mix together orange juice, vinegar and Worcestershire sauce.

Place chicken on prepared grill, skin side up, about 8 inches from heat.

Cook, turning and basting with orange juice mixture every 5 minutes, about 40 minutes or until fork can be inserted in chicken with ease and juices run clear(internal temperature of at least 160 degrees).

HONG KONG ORANGE CHICKEN

Grated zest of 4 oranges
1/4 tsp crushed red pepper flakes
2/3 cup orange juice
2 tsp finely minced garlic
4 Tbsp. honey
2 chickens, cut into 8 pieces, trimmed
3 Tbsp. soy sauce
2 Tbsp. toasted sesame oil
Salt & Pepper to taste
1 Tbsp. minced fresh ginger
4 scallions, thinly sliced, diagonally

For marinade:
One day before serving, combine first 8 ingredients. Toss together with chicken in large bowl. Cover and refrigerate overnight.

Preheat oven to 375° F.

Remove chicken from marinade and place, skin side down, in shallow roasting pan. Season with salt & pepper. Pour 2/3 cup marinade into pan. Bake for 1 hour.

Remove chicken to serving dish, strain marinade into small saucepan; boil 10 minutes to thicken. Drizzle this sauce over chicken. Garnish with scallions and serve.


HOT CRAB DIP

16 ounces imitation crab meat, chopped finely (food processor does a good job)
2 (8 oz.) packages cream cheese, softened
4 tablespoons mayonnaise
1 tablespoon lemon juice
1/2 pint sour cream
1 tablespoon ground mustard
1 tablespoon garlic powder
15 ounces cheddar cheese, shredded and divided

Mix the cream cheese, mayonnaise, lemon, sour cream, mustard, and garlic
powder together until creamy with your mixer. Mix in with a wooden spoon the crab meat and about 3/4 of the cheese. Place into a medium sized casserole dish, cover with remaining cheese. Bake at 350 for one hour. Serve warm to hot with crackers.

HUCKLEBERRY CHEESECAKE

2 - 6oz. Graham cracker crusts

Mix
1 - 8oz. cream cheese
1 - 8oz. Cool Whip
2/3 cup sugar

Pour into crusts and refrigerate for at least 2 hrs.

Stir together until dissolved
1 1/2 cup boiling water
1 packet Strawberry Glaze
2/3 cup sugar

Cool some before adding fresh or canned berries. (virtually any kinds of berries)
Approx. 1/2 pint of berries

Pour on top of cream cheese mixture in crusts. Refrigerate.

* If frozen berries are used use a little less water and they may be added
sooner to glaze mix.

KIWI FRUIT ORANGE AND AVOCADO SALAD
Serves 4

4 New Zealand kiwi fruits
2 oranges
1 large tomato, cut in wedges
1/2 avocado, halved, sliced
1/4 cup red onions, sliced
fresh basil sprigs

Dressing:
1/4 cup orange juice
1/2 teaspoon balsamic vinegar
1/2 teaspoon Dijon mustard
Black pepper, to taste

Peel kiwifruit and cut into 1/4-inch slices. Slice the peel and pith from oranges; slice crosswise into 1/4-inch thick rounds.

Arrange kiwifruit, oranges, tomatoes and avocado in a spiral pattern on four salad plates. Top with onion slices and garnish with basil sprigs.

Whisk together remaining (dressing) ingredients until well combined. Drizzle over salads to serve.

LUSCIOUS LEMON BARS

1 cup flour
1/2 cup butter, softened
1/4 cup powdered sugar
2 eggs
1/4 tsp. salt
1 cup sugar
3 tbsp. lemon Juice
Grated rind of lemon
2 tbsp. flour
1/2 tsp. baking powder

Cream 1 cup flour, butter and powdered sugar. Press into a greased 9"x9" pan and bake at 350 degrees for 225 minutes.

Beat the eggs, salt, sugar, Lemon juice and rind. Mix 2 tbsp. flour and the baking powder and fold into egg mixture.

Pour over baked crust and return to oven for an additional 25 minutes.

Cool and cut into bars.




MANGO SALSA
(similar to Chevy's)

This zippy mango salsa clone from America's "Fresh Mex" chain is great sprinkled over fajitas, burritos, tacos, salads, sandwiches...you name it. The salsa is so good on its own you may be tempted to eat it straight from the bowl with a spoon. A little bit of fresh habanero pepper brings the heat to this concoction, but if you can't track down fresh peppers just use a couple drops of your favorite bottled habanero sauce.

1 peeled mango, seeded and diced (about 2 cups)
1/4 cup minced white onion
2 tablespoons minced red bell pepper
1 teaspoon minced fresh cilantro
1 teaspoon fresh lime juice
1/2 teaspoon finely minced habanero pepper
1/8 teaspoon salt

Combine all ingredients in a medium bow. Cover and chill before serving.
Makes 2 1/3 cups.

MAPLE OATMEAL DROPS

1/2 cup butter (1 stick)
1 3/4 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 egg
1/2 teaspoon ground ginger
1/2 cup maple syrup (dark)
1/4 teaspoon salt
1/3 cup dairy sour cream
1 1/4 cups rolled oats (quick)

In a small bowl or mixer, cream butter and sugar until light and fluffy. Add egg, maple syrup and sour cream. Beat well.

Mix flour, baking soda, cinnamon, ginger and salt. Add to creamed mixture. Stir in oats. Drop by spoonful on greased pan. Bake at 375F 8 to 10 minutes. Sprinkle cinnamon and sugar. Yield: 48 cookies.





MOUNTAIN DEW APPLE COBBLER

2 Granny Smith apples, peeled, cored, cut into 8ths
2 cans of crescent rolls
2 sticks of butter (use the real stuff)
2 cups sugar
1 can Mountain Dew (1 1/2 cups)
Cinnamon and chopped pecans as desired

Wrap one crescent roll around each section of apple and place in a 13x9 inch lightly greased pan. Melt butter and mix with sugar. Pour over apples. Pour on the Mountain Dew (DO NOT STIR). Sprinkle with cinnamon and chopped pecans. Bake uncovered at 350 for 45 minutes.

MOUNTAIN HIGH MUDD PIE

6 cups chocolate ice cream
1 cup peanut butter cookie pieces
6 cups vanilla ice cream
1 2/3 cups creamy peanut butter
4 chocolate-flavored graham crackers
1 cup fudge topping
1 20-ounce squirt bottle chocolate topping
1 20-ounce squirt bottle caramel topping
1 can whipped cream
3/4 cup chopped peanuts
12 maraschino cherries, with stems

Soften the chocolate ice cream and load it into the bottom of a 2 1/2- to 3-quart mixing bowl. Make sure the surface of the ice cream is smooth and leveled.
Spread the peanut butter cookie pieces evenly over the top of the ice cream, then cover the bowl and put it back into the freezer for at least 1 hour.

Soften the vanilla ice cream and spread it over the chocolate ice cream and cookie pieces. Again, be sure to smooth and level the surface of the ice cream. Cover the bowl with plastic wrap and put it back into the freezer for at least 1 hour.

Use a spatula to spread 2/3 cup of peanut butter over the surface of the ice cream. Be sure the ice cream has hardened before you do this or it could get sloppy. Crush the chocolate graham crackers into crumbs and spread them
evenly over the peanut butter. Put the bowl back into the freezer for at least one hour.

Remove the bowl from the freezer and hold it in a sink filled with warm water for about 1 minute. You want the ice cream around the edges to soften just enough that you can invert the ice cream onto a plate. Turn a large plate upside down and place it on top of the bowl. Flip the bowl and plate over together, and tap gently on the bowl until the ice cream falls out onto the plate. You may have to put the bowl back into the water if it's stubborn. Once the ice cream is out, cover it with plastic wrap and place it back in the freezer for another 1 or 2 hours.
Without heating it up, spread the fudge evenly over the entire surface of the ice cream mountain. Put the fudge-coated ice cream back into the freezer for 1 hour.
When the fudge has hardened, spread the remaining 1 cup of peanut butter over the entire surface as well. Once again, back into the freezer for at least 1 hour.
Slice the ice cream with a warm knife into 12 pieces. Put wax paper between the cuts so that when you serve it later, it is easy to divide. Then slip it back into the freezer, covered. When serving, first coat a plate with a criss-cross pattern of
chocolate and caramel sauce. Make three parallel lines down the plate with the squirt bottle of chocolate sauce. Then three parallel horizontal lines made with the bottle of caramel sauce.

MOUSSE DE CASTANHAS DE CAJU E CHOCOLATE
(Brazilian Cashew and Chocolate Mousse)
Note: This recipe calls for uncooked eggs. If salmonella contamination is a concern in your area, please do not use this recipe.

2 oz (2 squares, 55 g) unsweetened chocolate, chopped
1/2 cup (125 ml) sugar
3 Tbsp (45 ml) water
5 egg, separated
1 cup (250 ml) roasted unsalted cashew nuts, finely chopped
1 cup (250 ml) heavy cream, whipped

Combine the chocolate, sugar, and water in a small saucepan set over boiling water and stir until the chocolate is melted and the sugar is dissolved. Remove from the heat and beat in the egg yolks one at a time, thoroughly incorporating each yolk before adding another. Add the ground cashews. Fold in the whipped cream. Beat the egg whites until stiff peaks form and fold into the chocolate mixture. Pour into a large serving bowl or individual bowls or wine glasses and
refrigerate for at least 3 hours, or overnight. Serves 6 to 8.

PAN GREASE

1 part vegetable oil (needs to be taste free, therefore, do not use olive oil)
1 part solid vegetable shortening
1 part bread flour (DO use bread flour)

Mix together with the whip attachment of your mixer. It will look disgusting in the beginning, but just let the mixer run. Soon it will be whipped and creamy. It's done and ready to use/store. Most bakers generally make this using 1/2 cup of each ingredient
PARSLEY POTATOES
Yield: 4 servings
Source: "Light and Easy Diabetes Cuisine" by Betty Marks
Book Info: http://tgcmagazine.com/bin/track/click.cgi?id=26

8 very small new potatoes (about 1 pound)
1 tablespoon whipped butter
1/4 cup chopped fresh parsley
Salt and pepper to taste

Pare a ring of skin from center of each potato. Place on a steamer rack over boiling water, cover and steam 15 to 20 minutes, until potatoes are tender. Drain. Place butter and parsley in a serving bowl; add potatoes. Season with salt and pepper, toss and serve.

PEANUT BUTTER PIE

1-1 1/2 cups creamy peanut butter
3 oz. cream cheese, softened
1/4 cup milk
6 oz. Cool Whip
1/4 cup powdered sugar

Combine ingredients and pour into a graham cracker crust. Top with shaved
chocolate. Chill 1-2 hrs. before slicing. You can use a chocolate cookie pie crust also.

PECAN AND SWEET POTATO CASSEROLE

4 pounds sweet potatoes or yams, peeled, boiled, & mashed
1 egg, beaten
1 Tablespoon vanilla
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 stick butter or margarine, melted
1/2 cup orange juice (or pineapple juice)
1/2 cup sugar

Topping
1 cup chopped pecan
1/2 stick butter or margarine, melted
1 cup brown sugar

Blend in all ingredients (except topping) into peeled, boiled, and mashed sweet potatoes. To make toping, mix all ingredients together and distribute evenly over casserole. Bake in 350 degree oven for 30-35 minutes.
PUMPKIN APPLE STREUSEL MUFFINS

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

Streusel:

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

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

RASPBERRY PARFAITS

4 cups fresh or frozen raspberries (thawed)
1/4 cup seedless raspberry jam
1 Tbsp. orange flavored liqueur (optional)
1 store bought or homemade angel food cake cut into bite-sized pieces
2 cups vanilla yogurt
1/2 cup slivered almonds
1 container whipped topping

Combine raspberries, raspberry jam and orange flavored liqueur together and mix well. If you are using frozen raspberries you may need to add a small amount of sugar to this mixture if the jam doesn't sweeten it enough. Alternate layers of angel food cake followed by raspberry mixture and then vanilla yogurt in parfait glasses. Top with slivered almonds and whipped topping




RICOTTA PUFFS
These delicate doughnut-like puffs are simple to make, yet impressive. Serve them warm for a breakfast treat or for an indulgent dessert or late night coffee accompaniment. Makes About 3 Dozen.

1 lb. ricotta cheese
3 eggs, beaten
1 teaspoon baking powder
3 tablespoons sugar
1 cup flour
1/2 teaspoon salt
2 cups oil
sugar, granular or confectioner's for dusting puffs

Mix ricotta, eggs, sugar and baking powder. Refrigerate for 1 hour.

Mix flour and salt and mix into ricotta/egg mixture until well combined. Heat oil in a large skillet or deep fryer. When oil is hot, drop batter by tablespoonfuls in hot oil. Cook, turning once, until golden brown on both sides, about 1 minute per side or less. Drain on paper towels and sprinkle with either granulated or confectioner's sugar.

ROAST DUCK WITH RASPBERRY SAUCE

1 each 5-6 lb. whole duck
salt and pepper
1 carrot, peeled and diced
1/2 yellow onion, diced
3 stalks celery
1 tsp. dried thyme
3 bay leaves
1/2 cup melted butter
1/2 cup fresh orange juice

Preheat the oven to 375 degrees.

Remove the giblets from the duck cavity. Clip the wing joints and trim fat from both ends of the duck. Sprinkle the duck with salt and pepper inside and out.

Combine the next 5 ingredients and stuff into cavity. Place duck in a roasting pan and prick the skin with a fork a number of times. Roast for 30 minutes. Drain fat and baste with combined butter and orange juice. Continue roasting for 1 hour and 45 minutes for a total roasting time of 2 hours and 15 minutes.

Drain fat and baste every 20 minutes or so. Remove from oven and let the duck rest for 10 minutes.

To serve: Pour a pool of Raspberry Sauce (Recipe Below) on each of two plates. Cut the duck in half, removing backbone and place on top of sauce.

Raspberry Sauce

1/2 pint fresh raspberries
5 oz. white wine
1 tbsp. sugar
1 tsp. cornstarch mixed with 1 tbsp. water.

In a small saucepan, gently boil first 3 ingredients for 8 minutes. Strain through a stainless or plastic sieve (Aluminum will darken sauce). Heat and thicken with cornstarch slurry.

SALMON HORSERADISH PASTA
Lax- och pepparrotspasta (by Bella, who lives in Sweden) Serves 4

Horseradish in Swedish is "pepparrot", which directly translated into English would be "pepper root". Rather accurate, don't you think? I learned to love horseradish only as an adult, and now I'm constantly looking for dishes to put it in. :-DD I haven't tried this one since I'm allergic to salmon, but Mom gives me her word of honor as she loves both salmon and "pepper root"!

10 - 14 oz pasta, e.g. noodles (tagliatelle)
5 oz smoked salmon
good 1/3 cup milk
good 3/4 cup crème fraiche or sour cream
2 tbsp freshly grated horseradish
2 tbsp chopped chives
dash salt
dash black pepper

Boil the pasta according to package instructions. Dice the salmon.

Bring crème fraiche or sour cream and milk to a boil in a saucepan. Stir in salmon, horseradish and chives. Flavor with salt and pepper and heat through.
Serve the sauce with the pasta or mix pasta and sauce. A nice salad is almost a must.

SINGING SHRIMP

8 Tbsp (120 ml) butter
2-4 cloves garlic, finely chopped
1/2 cup (125 ml) chopped scallions (spring onions), green and white parts
1/2 cup (125 ml) sliced fresh mushrooms
4 to 6 large shrimp per person, peeled and deveined
2 Tbsp (30 ml) brandy
1 tsp (5 ml) Worcestershire sauce
Salt and cayenne pepper to taste
Toast points for garnish

Heat the butter in a large skillet over moderate heat and sauté the garlic, scallions, and mushrooms until tender, about 5 minutes. Add the shrimp and cook until they turn pink, about 3 minutes. Add the brandy, Worcestershire sauce, salt, and cayenne and cook an additional 2 to 3 minutes, stirring frequently. Serve over toast points. Serves 4 to 6.

SPINACH FRUIT SALAD

1 pound spinach, torn into bite sized pieces
1 head green leaf lettuce, torn into bite-sized pieces
1 cup seedless grapes
1 11-oz. can mandarin oranges, reserve liquid
1/4 cup slivered almonds
4 green onions, chopped

Dressing:

1/3 cup olive oil
Mandarin orange juice
1/4 cup sugar
1 tsp. dry mustard
1/3 cup red wine vinegar
Salt and pepper to taste

Combine salad ingredients in a large bowl and dressing ingredients in a cruet. Pour desired amount of dressing over salad immediately before serving.

SUNKIST CITRUS SCAMPI
Serves 4

12 Sunkist fresh orange segments
12 Sunkist fresh lemon segments
12 Sunkist fresh pummelo segments (use Sunkist grapefruit segments when the
pummelos are not in season)
20 Raw, large shrimp, peeled, deveined, tails on
4 tablespoons Butter
4 tablespoons Olive oil
2 teaspoons Garlic, minced
8 cups Baby spinach leaves (this recipe can also be served over 1 cup rice)

Butterfly the shrimp, slicing down the back and almost in half. This will make the shrimp curl when cooking.

Melt butter and olive oil in skillet over medium heat. Stir in garlic and shrimp.

Cook shrimp 4 - 5 minutes until they turn pink and tails curl.

Add Sunkist fresh orange, fresh lemon and fresh pummelo segments to pan, and stir gently to heat through.

Place baby spinach leaves on serving plate. Arrange shrimp on top of spinach. Pour garlic butter with Sunkist fresh orange, lemon and pummelo segments over shrimp. Serve immediately.

SUNKIST CRÊPE HUEVOS RANCHEROS

topping:
1 medium avocado
1/3 cup sour cream
1/2 teaspoon fresh grated Sunkist lemon peel
1 tablespoon fresh squeezed Sunkist lemon juice
1/4 teaspoon onion salt
Generous dash of hot pepper sauce

filling:
1 can (4 ounces) whole green chilies
6 eggs, slightly beaten
2 tablespoons milk
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter or margarine
8-12 each crepes (recipe below)
1 cup shredded Monterey Jack or Cheddar cheese

To make the topping: In a small bowl, mash the avocado, stir in the remaining ingredients and set aside. Drain the chilies, seed and cut them into 8 lengthwise pieces.

Combine eggs, milk, salt, and pepper. In a 10-inch skillet, melt the butter, pour in the egg mixture. Cook over medium-low heat, stirring occasionally, until the eggs are set but still moist. Spoon cooked eggs down the center of the crêpes, top with the chilies. Sprinkle with cheese and roll up. Arrange crêpes, seam-side-down, on baking sheet. Bake at 400 deg. F. for 7 to 9 minutes, or until heated through. To serve, spoon the topping over crêpes.


MEDIUM CREPES

3 Eggs
1 1/4 cup Milk
2 tbsp. Melted unsalted butter
1 cup Sifted flour
Salt to taste
Freshly ground white pepper to taste

For crepes, combine the whole eggs, milk, butter and flour until smooth. Add salt and pepper to taste. Heat a 7 1/2-inch crepe pan. Lightly oil the pan.

Pour 2 tablespoons of the batter in the center of the pan. Tilt pan from left to right to cover entire surface. Cook the crepe until the edges begin to brown and flip, cook until done. Remove from the pan.

SUNKIST FRESH ORANGE GUACAMOLE

2 tablespoons Sunkist fresh-squeezed orange juice
1/2 cup Sunkist fresh orange segments, diced
1 cup Avocado, ripe, mashed
1 tablespoon Red onion, grated
1/8 teaspoon salt
Pinch of pepper

Add Sunkist fresh-squeezed orange juice and diced orange segments to mashed avocado. Blend together until avocado is smooth.

Stir in grated onion and season with salt and pepper. Cover and refrigerate until ready to serve.

SERVING SUGGESTIONS: Place Sunkist Fresh Orange Guacamole in a hollowed out Sunkist fresh orange half. Serve with blue and yellow corn tortilla chips, and a selection of fresh vegetables such as carrot, celery and jicama sticks, red and yellow bell pepper strips.

SUNKIST FRESH PUMMELO SHRIMP COCKTAIL

20 each Sunkist fresh pummelo segments (If pummelo segments are very large,
use only 10 segments and cut in half to make 20 pieces. Sunkist fresh
grapefruit segments and Sunkist fresh-squeezed grapefruit juice may be
substituted if pummelos are not in season.)
1 cup Sunkist fresh-squeezed pummelo juice
20 each Jumbo boiled shrimp
1 tablespoon Shallots, chopped
2 teaspoons Fresh sage leaves, chopped

Combine Sunkist fresh pummelo segments, Sunkist fresh-squeezed pummelo juice, boiled shrimp, shallots and chopped sage in a zip top plastic bag, making sure marinade ingredients are distributed evenly.

Marinate in the refrigerator for 1 - 2 hours.

Place shredded lettuce in bottom of a shrimp cocktail or margarita glass. Remove 5 shrimp and 5 Sunkist pummelo segments from marinade, drain.

Place shrimp and pummelo segments around edge of glass, alternating the shrimp and pummelo.

SUNKIST FRESH TANGERINE SCALLOP SALAD

2 cups Sunkist fresh-squeezed tangerine juice, strained
2 teaspoons fresh dill, chopped
12 (approx.1 pound) sea scallops
Salt to taste
Pepper to taste
4 tablespoons olive oil (Orange flavored olive oil can be substituted if preferred)
4 cups arugula leaves
2 teaspoons Sunkist fresh tangerine zest

Combine 1/2 cup Sunkist fresh-squeezed tangerine juice and 1/2 teaspoon dill in very small saucepan. Bring liquid to a boil, then simmer and reduce to half of the original amount. Hold warm.

Season 3 scallops with salt and pepper. Heat 1 tablespoon olive oil in small skillet over high heat.

Sear scallops 2 minutes on each side or until done.

Place 1 cup Arugula leaves on salad plate. Top Arugula with scallops and drizzle with 1/4 cup warm Sunkist tangerine and dill reduction. Sprinkle with 1/2 teaspoon Sunkist fresh tangerine zest. Serve immediately.

SUNKIST ORANGE and BANANA OLÉ

4 Sunkist oranges, peeled, halved and sliced
Juice of 1 Sunkist orange (about 1/3 cup)
2 tablespoons brown sugar
1 teaspoon chili powder
2 small bananas, peeled and sliced

In serving bowl, arrange orange slices. In jar with lid, combine juice, brown sugar and chili powder, shake well. Pour over orange slices, cover and chill briefly.

Gently stir in banana slices before serving.

SUNKISTS EASY TURKEY SKILLET DINNER

2/3 pound lean ground turkey or chicken (uncooked)
2 tablespoons minced green onion
1/2 teaspoon each dried oregano and basil
2 cups cooked white or garbanzo (chickpeas) beans (no salt added)
2 medium tomatoes, chopped (or 1 can (14-1/2 ounces diced, peeled tomatoes)
2 small zucchini, cut into 1/2-inch slices
Grated peel of 1/2 Sunkist lemon
Juice of 1 Sunkist lemon (3 tablespoons)
2 tablespoons tomato paste mixed with 1/4 cup water
2 teaspoons sugar
1/4 teaspoon salt

Thoroughly combine ground turkey, 1 tablespoon green onion, oregano and basil. Shape into 12 (1-inch) meatballs.

In large non-stick skillet, sprayed with nonstick cooking spray, brown meat on all sides over medium-high heat (10 minutes). Pour off fat.

Add remaining ingredients, including 1 tablespoon green onion; bring to boil. Cook, covered, over low heat 20 to 25 minutes, or until vegetables are tender, stirring occasionally.

SUNKISTS FRESH RASPBERRY and GRAPEFRUIT FINALE

3 Sunkist ruby grapefruit, peeled and sectioned (A combination of ruby and white
grapefruit can be used)
1 basket (6 ounces) raspberries
3 to 4 tablespoons raspberry-flavored vinegar
3 to 4 tablespoons light corn syrup
Fresh mint leaves

In serving bowl, arrange layers of grapefruit sections and raspberries. Stir together vinegar and corn syrup, pour over fruit. Cover and chill briefly.
Garnish with mint leaves.





SUNKISTS GREEN AND ORANGE SALAD
WITH BLUE CHEESE DRESSING
Serves 6-8

8 cups assorted salad greens, torn into bite-size pieces
3 Sunkist oranges, peeled and cut into bite-size pieces
1/3 cup vegetable oil
1/2 cup sour cream
Grated peel and juice of 1/2 Sunkist lemon
2 ounces (about 1/2 cup) crumbled blue cheese
1 small clove garlic, minced
1/2 teaspoon dried dill weed
1/4 teaspoon seasoned salt

In a large bowl, combine the salad greens and oranges, cover and chill.

In a small bowl, gradually add the oil to the sour cream, stirring constantly with a wire whisk. Stir in remaining ingredients, cover and chill.

To serve, pour the dressing over the salad mixture and toss well.

SUNKISTS SHIMMERING LEMON MARMALADE

6 unpeeled Sunkist lemons, cut into thin half-cartwheel slices (To make half-
cartwheel slices, cut the lemon in half lengthwise. Place cut-side-down and cut
into thin slices) and seeded (about 4 cups)
14 cups cold water
5-1/2 cups sugar

In a large bowl, combine the lemon half-cartwheel slices and 7 cups of the water. Cover and let stand for 24 hours, drain.

In a large saucepan, combine the drained lemon slices and 7 cups of fresh water.

Bring to a boil. Boil rapidly for 25 minutes, stirring occasionally. Add sugar. Return to a boil, stirring to dissolve sugar.

Boil rapidly to the jelly stage (220 deg. F), about 30 minutes, stirring frequently.

Skim off the foam. Pour into hot sterilized 1/2-pint jars, filling to within 1/2 inch of the top. Wipe jars clean; seal. Process in a boiling water bath for 10 minutes.





SWEET AND SOUR MEAT BALLS

3 slices diced bread
1/2 cup water
1 pound ground beef
1 cup dry milk
1/4 cup minced onion
1 egg
Salt & pepper to taste

1 can tomato soup
1 cup brown sugar
1/3 cup vinegar
1 teaspoon dry mustard

Mix first seven ingredients and form into small meatballs. Place in baking pan and pour the remaining ingredients over meatballs. Bake at 350 degrees for 1 hour; baste with sauce occasionally.

SWEET AND SMOKY OVEN BARBEQUED CHICKEN

4 chicken thighs, 4 drumsticks, 4 breast halves, OR chicken pieces as desired.
2 large Bermuda onions, sliced
1/2 cup water
Hickory smoked salt
Pepper

Preheat oven to 375°

Wash and drain chicken and dry on paper towels. Pour the 1/2 cup water in bottom of large roasting pan. Arrange 1/2 of the onion slices in bottom of pan. Add the chicken pieces to fit the pan; do not over lap. Tuck remaining slices of onion in and around the chicken pieces. Sprinkle with the smoked salt and pepper. Bake at 375°,uncovered, 30 minutes.

Sauce (may be mixed ahead of time and set aside).

In a medium sized pitcher, combine:
1/2 cup ketchup
2 Tbsp yellow mustard
1/2 cup vegetable oil
1/2 cup pancake syrup
1/4 cup red wine vinegar

Measure the ketchup into pitcher; stir in mustard, then add oil, stirring to combine. Add syrup and vinegar. Mix well.

Remove roaster from oven and pour sauce over chicken. Using pot holders, grasp sides of pan and carefully tilt pan from side to side and front to back to blend sauce and water. Return to oven and bake 60 minutes, basting every 15 minutes. (If using breasts only, reduce baking time).


 

 

 

 

 

 

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