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

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Recipes from Spike & Jamie

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Contents Disk 385

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).



ALL AMERICAN BURGER RECIPES
AMERICAN GRILLS CASCADE BERRY SHORTC
APPLE PAN CAKE
ASIAN STYLE TUNA STEAKS
BAVARIAN CHOPS
BROCCOLI NOODLE SOUP
BURGUNDY BEEF FIT FOR A BARON
CAESAR SALADQ
CARROT ZUCCHINI CAKE
CELERY SOUP
CHEESY OBRIEN EGG SCRAMBLE
CHICKEN CACCIATORE
CHINESE GREENS WITH HONEY MUSTARD
COLCANNON STYLE POTATOES
CORNED BEEF HASH
CRAB CAKES
CREAM CHEESE CROC KPOT CHICKEN
CREAMY FETTUCCINI ALFREDO and variat
CURRIED POTATOES AND PEAS
DANISH ĆBLESKIVER
DELICIOUS ECLAIR DESSERT
DINNER ROLLS and BREADS
EGG NOODLES WITH SPICY VEGETABLES
FILO SAUSAGE EGG BAKE
FLOUNDER WITH TOMATOES AND SWEET GAR
FLYING JACOB
FORTUNE COOKIES
FRESH CODFISH DAUDET
FRUIT RUGELACH
GREEN PASTA PUDDING
GRILLED GROUPER WITH CREAMED LEEKS
HEARTY ITALIAN SOUP
HEARTY VEGETABLE RAGOUT
HONEY MOIST CORNBREAD
JAMAICAN JERK RIBS
KUNG PAO CHICKEN
LACY OATMEAL COOKIES
LEMON BLUEBERRY COFFEE CAKE
LEMON PINEAPPLE BAKED CHICKEN
LINGUINI WITH SMOKED SALMON AND SUN
LOUISVILLE HOT BROWN
LUSCIOUS CHEESECAKE PUDDING PIE
MACARONI AND CHEDDAR CHEESE
MACARONI GRILLS PENNE RUSTICA
MANDARIN ORANGE PARFAIT
OAT CAKES WITH LEPRECHAUN SYRUP
PEACH FRENCH TOAST A LA GARTH
PEANUT BUTTER CREAM PIE
PECAN WAFFLES
PEPPER APRICOT GLAZED CORNED BEEF
PICKLED BEET SALAD
PINAPPLE BACON WRAP APPETIZERS
PORK LA'ORANGE
ROASTED SALMON FILLETS WITH LENTILS
SALMON LOAF
SEAFOOD SOUP
SHAMROCK SHAKE
SHRIMP AND ASPARAGUS FETTUCCINE
SPAGHETTI BOLOGNAISE
TURKEY CHOP SUEY
VEGETABLE FRIED RICE
VEGGIE BREADS


ALL AMERICAN BURGER RECIPES
Each recipe makes four servings

ATLANTA PEACHTREE BURGER

1 pound lean ground beef
1/4 cup peach preserves
1/3 cup chopped pecans
1 tablespoon chopped jalapeno pepper
2 sliced green onions
Sandwich buns
1/4 cup Heinz Ketchup
Lettuce

Mix together ground beef, pecans and green onions; form into 4
patties.
Grill to desired doneness. Blend Heinz Ketchup, preserves and
jalapeno pepper. Serve burgers in bun with lettuce and Heinz
Ketchup/peach preserves mixture.

BOSTON BACK BAY BURGER

1 pound ground turkey
1/4 cup Heinz Ketchup
1 egg; slightly beaten
1/4 cup whole berry cranberry sauce
2 green onions, sliced
Sandwich buns
1/4 cup dry bread crumbs
Leaf lettuce
Seasoned salt and pepper

Mix together ground turkey, egg, onions and bread crumbs; form into 4 patties. Sprinkle both sides of patties with seasoned salt and pepper. Grill slowly until cooked through. Blend Heinz Ketchup and cranberry sauce. Serve burgers in buns, topped with lettuce and cranberry/Heinz Ketchup mixture.

BUFFALO WING BURGER

1 pound lean ground beef
Sandwich buns
1/2 cup crumbled blue cheese
Lettuce
1/2 cup finely chopped celery
Sliced tomato
2 to 3 teaspoons hot pepper sauce
Heinz Ketchup

Mix together ground beef, cheese, celery and hot pepper sauce; form into 4 patties. Grill to desired doneness. Serve burgers in sandwich buns with lettuce, tomato and Heinz Ketchup.

CHICAGO PIZZA BURGER

1 pound lean ground beef
Sandwich buns
1 cup (1/4 pound) chopped pepperoni
Sliced mozzarella cheese
1/3 cup grated Parmesan cheese
Sliced tomato
2 teaspoons pizza seasoning mix
Heinz Ketchup

Mix together beef, pepperoni, cheese and seasoning mix; form into 4 patties. Grill to desired doneness. Serve burgers in sandwich buns with mozzarella cheese, tomato and Heinz Ketchup.

CLEVELAND ROCKIN' BURGER

1/4 cup Heinz Ketchup
1/2 teaspoon garlic salt
1/4 cup Heinz Sweet Relish
Sandwich buns
2 tablespoons sour cream
Lettuce
2 tablespoons drained horseradish
Sliced tomato
1 pound lean ground beef

Combine Heinz Ketchup, Heinz Sweet Relish, sour cream and horseradish; set aside. Mix together salt and ground beef; form into 4 patties. Grill to desired doneness. Serve burgers on buns with lettuce, tomato and reserved Heinz Ketchup mixture.

COLUMBUS BUCKEYE BURGER
1 pound lean ground beef
Sandwich buns
1/2 envelope (1-ounce size) dry onion soup mix
Lettuce
1/4 cup dry bread crumbs
Sliced tomato
2 tablespoons water
Heinz Ketchup

Mix together ground beef, soup mix, bread crumbs and water; form into 4 burgers. Grill to desired doneness. Serve burgers in buns with lettuce, tomato and Heinz Ketchup.

DALLAS COWBOY BURGER

1 pound lean ground beef
Sandwich buns
1/4 cup cooked, crumbled bacon (about 4 strips)
Sliced Colby longhorn cheese
1 cup canned French-fried onions
Heinz Ketchup

Mix together ground beef, bacon and onions; form into 4 patties. Grill to desired doneness. Serve in sandwich buns with cheese and Heinz Ketchup.

DENVER MILE HIGH TACO BURGER

1 pound lean ground beef
Shredded lettuce
1 package (1.0 ounces) taco seasoning mix
Sliced tomato
Sliced Monterey Jack cheese with hot peppers
Heinz Ketchup
Sandwich buns
Tortilla chips

Mix together ground beef and seasoning mix; form into 4 patties. Grill to desired doneness. Place cheese slice on each burger; heat briefly on grill to soften cheese. Serve burgers in buns with lettuce, tomato, Heinz Ketchup and chips.

DETROIT MOTOWN BURGER

1 1/2 cups sliced fresh mushrooms
1/2 teaspoon onion powder
1 medium onion, halved, sliced
1/4 teaspoon garlic powder
1 tablespoon vegetable oil
Sandwich buns
1 pound lean ground beef
Heinz Ketchup

Cook mushrooms and onion in oil until tender; set aside. Meanwhile, mix together beef, onion and garlic powders; form into 4 patties. Grill to desired doneness. Serve burgers in sandwich buns, topped with mushroom/onion mixture and Heinz Ketchup mixture.

KANSAS CITY BARBECUE BURGER

1 pound lean ground beef
1/2 teaspoon hot pepper sauce
3 tablespoons Heinz Ketchup
Sandwich buns
1 teaspoon chili powder
Cole slaw
1 teaspoon hickory smoked salt seasoning mix

Mix together ground beef, Heinz Ketchup, chili powder, hickory salt and hot pepper sauce; form into 4 patties. Grill to desired doneness. Serve in sandwich buns topped with Cole slaw and additional Heinz Ketchup.

LOS ANGELES FARMERS MARKET BURGER
1 pound lean ground beef
Fresh spinach leaves
1/2 cup shredded carrot
Red bell pepper rings
1/4 cup finely chopped celery
Sliced tomato
2 sliced green onions
Alfalfa sprouts
Sandwich buns
Heinz Ketchup

Mix together ground beef, carrot, celery and onions; form into 4 patties. Grill to desired doneness. Serve burgers in sandwich buns lined with spinach leaves. Top burger with pepper rings, tomato, sprouts and Heinz Ketchup.

MEMPHIS BLUES BURGER

1 pound lean ground beef
Lettuce
1/2 cup crumbled blue cheese
Sliced tomato
1 tablespoon Heinz Worcestershire Sauce
Sliced sweet onion
Sandwich buns
Heinz Ketchup

Mix together ground beef, cheese and Heinz Worcestershire sauce; form into 4 patties. Grill to desired doneness. Serve in buns with lettuce, tomato and onion. Topped with Heinz Ketchup.

MIAMI SOUTH BEACH BURGER

1 pound lean ground beef
Lettuce
1 teaspoon jerk seasoning mix
Red, green and yellow bell pepper rings
Sandwich buns Heinz Ketchup

Mix together ground beef and seasoning mix; form into 4 patties. Grill to desired doneness. Serve burgers in buns with lettuce, pepper rings and Heinz Ketchup on top. Garnish with plantain or sweet potato chips, if desired.

MILWAUKEE LAKE SHORE BURGER

1 pound lean ground beef
Shredded Swiss or Muenster cheese
1 teaspoon caraway seeds
Rye sandwich buns
1/4 to 1/2 cup well-drained sauerkraut
Heinz Ketchup

Mix together ground beef and caraway seeds; form into 4 patties. Grill to desired doneness. Place 1 to 2 tablespoons sauerkraut on each burger; cover with shredded cheese. Heat on grill briefly to soften cheese. Serve burgers in buns topped with Heinz Ketchup.

NEW ENGLAND PATRIOT BURGER

1 pound lean ground beef
Sandwich buns
1/2 cup crumbled blue cheese
Lettuce
2 tablespoons Heinz Ketchup
Sliced tomato
1 small onion, chopped

Mix together ground beef, blue cheese, Heinz Ketchup and onion; form into 4 patties. Grill to desired doneness. Serve burgers in buns with lettuce, tomato and additional Heinz Ketchup.



NEW ORLEANS BAYOU BURGER

1 small green bell pepper, cut into strips
1 pound lean ground beef
1 small onion, halved, sliced
Cajun or Creole seasoning mix
1 tablespoon vegetable oil
Sandwich buns
1/2 cup Heinz Ketchup

Cook bell pepper and onion in oil until tender; stir in Heinz Ketchup and heat briefly. Set aside. Meanwhile, form ground beef into 4 patties; sprinkle both sides generously with seasoning mix. Grill to desired doneness. Serve burgers in sandwich buns, topped with vegetable/Heinz Ketchup mixture.

NEW YORK DELI BURGER
1 cup Heinz Ketchup
1/4 teaspoon garlic powder
1/4 cup mayonnaise
Deli rye buns
1 pound lean ground beef
NY State sharp cheddar cheese
1/2 teaspoon onion powder
Heinz Kosher Dill
Sandwich Slices

Blend Heinz Ketchup and mayonnaise; set aside. Mix together ground beef, onion and garlic powder; form into 4 patties. Grill to desired doneness. Serve burgers on buns with cheese, Heinz Kosher Dill Sandwich Slices and reserved Heinz Ketchup mixture.

ORLANDO SUNSHINE BURGER
1/2 cup Heinz Ketchup
1/2 teaspoon grated lemon peel
1/4 cup finely chopped cucumber, drained
1/2 teaspoon dried oregano
leaves
1 pound lean ground beef
Sandwich buns
1 teaspoon lemon pepper seasoning

Combine Heinz Ketchup and cucumber; set aside. Mix together ground beef; seasoning, lemon peel and oregano; form into 4 patties. Grill to desired doneness. Serve burgers in buns; top with cucumber mixture.


PHILLY CHEESE STEAK BURGER

1 medium onion
Sliced American, Colby or provolone cheese
Sandwich buns
1 tablespoon vegetable oil
Heinz Ketchup
1 pound lean ground beef
Seasoned salt

Cook onion in oil until tender. Form ground beef into 4 burgers. Sprinkle burgers on both sides with salt. Grill to desired doneness. Place a slice of cheese on each burger; heat briefly on grill until cheese begins to soften. Serve burgers in bun; topped with onions and Heinz Ketchup.

PHOENIX DESERT BURGER
1 pound lean ground beef
Sandwich buns
1 can (four ounces) chopped chilies
Sliced avocado
2 tablespoons chopped fresh cilantro
Sliced tomato
1/2 teaspoon onion salt
Heinz Ketchup

Mix together ground beef, chilies, cilantro and onion salt; form into 4 patties. Grill to desired doneness. Serve burgers on sandwich buns with avocado, tomato and Heinz Ketchup.

PITTSBURGH GOLDEN TRIANGLE BURGER

1 pound lean ground beef
French fries
Seasoned salt and pepper
Cole slaw
Sandwich buns
Heinz Ketchup

Form ground beef into 4 patties; sprinkle on both sides with seasoned salt and pepper. Grill to desired doneness. Place burgers in buns. Top with French fries, Cole slaw and Heinz Ketchup.

SAN FRANCISCO GOLDEN GATE BURGER
1 pound lean ground beef
Sandwich buns
1/2 cup crumbled feta cheese
Heinz Ketchup
1/2 cup oil-packed sun-dried tomatoes, chopped Sweet onion slices
1/2 teaspoon garlic salt
Arugula or spinach leaves

Mix together ground beef, cheese, tomatoes and garlic salt; form into 4 patties. Grill to desired doneness. Serve burgers in sandwich buns with Heinz Ketchup, onion and arugula.

SEATTLE SPACE NEEDLE BURGER

1 pound ground turkey2 tablespoons teriyaki sauce
1 egg, slightly beaten1/4 cup Heinz Ketchup
1/2 cup chopped water chestnuts1/4 cup plum jam
1/2 cup dry bread crumbs
Sandwich buns
2 sliced green onions, including some tops
Leaf lettuce

Mix together turkey, egg, water chestnuts, bread crumbs, green onions and teriyaki sauce; form into 4 patties. Grill slowly until cooked through. Blend Heinz Ketchup and plum jam. Serve burgers with Heinz Ketchup mixture and lettuce.

ST. LOUIS ARCH BURGER

1 pound lean ground beef
Lettuce
1/3 cup cooked, crumbled bacon
Sliced tomato
2 tablespoons Dijon mustard
Sliced cheddar cheese
1/2 teaspoon onion powder
Heinz Ketchup
Sandwich buns

Mix together ground beef, bacon, mustard and onion powder; form into 4 patties. Grill to desired doneness. Serve in buns topped with lettuce, tomato, cheese and Heinz Ketchup.

TAMPA BUCCANEER BURGER

1 teaspoon hickory smoked salt seasoning mix
Sandwich buns
1 small onion, chopped
Lettuce
1 tablespoon vegetable oil
Sliced tomato
1 pound lean ground beef
Heinz Ketchup
1 can (four ounces) mushrooms, drained and chopped

Cook mushrooms and onion in oil until tender. Mix together ground beef, mushroom mixture and salt; form into 4 patties. Grill to desired doneness. Serve burgers in buns with lettuce, tomato and Heinz Ketchup.

WASHINGTON CAPITOL BURGER

1 pound lean ground beef
1/4 cup Heinz Sweet Relish
1/2 teaspoon seasoned salt
Sandwich buns
1/4 teaspoon seasoned pepper
Sliced tomato
1/4 cup Heinz Ketchup
Lettuce
1/4 cup mayonnaise

Mix together ground beef, salt and pepper; form into 4 patties. Grill to desired doneness. Meanwhile, combine Heinz Ketchup, mayonnaise and Heinz Sweet Relish. Serve burgers in buns with tomato, lettuce and Heinz Ketchup sauce.

AMERICAN GRILLS CASCADE BERRY SHORTCAKE

4 pieces your favorite shortcake
1 pint strawberries
1 pint raspberries
1 pint blackberries
1 pint blueberries
2 cups sugar
Whipped cream -- for topping

Combine all berries with sugar and allow to sit at room temperature for 2 to 3 hours until juices have been released from the berries. Top shortcake with berries and add whipped cream. Yield: 4 servings.

APPLE PAN CAKE
(Cameron's Crag B&B, Branson, MO)

Batter Ingredients:
6 eggs
1 cup flour
1/2 cup sugar
1/2 tsp. salt
1 1/2 cups milk
1/2 tsp. cinnamon
1 tsp. vanilla

Topping Ingredients:
4 apples, peeled and sliced
1/4 cup brown sugar
1/3 cup butter
1/4 cup raisins

Combine dry ingredients for batter, add liquids. Blend until smooth. Melt margarine in oven in a 9" x 13" baking dish. Pour apples, raisins, and brown sugar into hot butter, stir until apples are coated and brown sugar is melted. Return to oven until butter is hot again, add batter. Bake for 20 minutes at 425 degrees. Cut "pan-cake" into serving pieces. Serves 6-8.

ASIAN STYLE TUNA STEAKS
(recipe4living.com)

Cooking spray
1-1/4 teaspoons coarsely ground black pepper
1/4 teaspoon salt
4 (6-ounce) tuna steaks (about 3/4 inch thick)

1/4 cup fat-free, less-sodium chicken broth
1 tablespoon balsamic vinegar
4 teaspoons brown sugar
1 tablespoon low-sodium soy sauce
1/2 teaspoon cornstarch

1/4 cup scallions, sliced

Place a grill pan coated with cooking spray over medium-high heat until hot. Season tuna with salt and pepper. Cook 3-4 minutes on each side until medium-rare or desired degree of doneness. Remove from heat. Be careful not to overcook. Tuna will dry out if overcooked.

Combine broth, vinegar, sugar, soy sauce, and cornstarch in a small saucepan. Bring to a boil; cook 1 minute, stirring constantly. Spoon glaze over fish; top with green onions. Serves 4

BAVARIAN CHOPS

4 boneless pork loin chops -- 1/2 to 3/4-inch thick
2 tablespoons flour
1 teaspoon butter
1/2 cup chopped green onion
2 garlic cloves -- minced
8 ounces mushrooms -- sliced
1/2 teaspoon thyme
8 ounces beer -- room temperature
Salt
Freshly ground black pepper
Buttered noodles (optional)
Minced fresh parsley (optional)

Lightly flour chops. Melt butter in nonstick skillet over medium-high heat until foaming. Brown chops quickly on both sides. Remove, reserve.

Add green onion, garlic, mushrooms and thyme and sauté an additional minute. Return chops to skillet, add beer; bring to a boil. Reduce heat, cover and simmer 7-8 minutes. Season with salt and pepper. Serve with noodles, garnished with parsley, if desired. Yield: 4 servings.

BROCCOLI NOODLE SOUP

2 qt. water
3 tsp. salt
1/8 tsp pepper
1.5 lb fresh broccoli, chopped
6-8 oz. fine egg noodles
1/3 cup extra virgin olive oil
1-2 Tbsp grated Romano cheese
Fresh ground black pepper (optional)

Bring water and salt to boil in large saucepan. Add broccoli and cook 5 minutes
or until crisp-tender. Add noodles, oil, pepper; cook about 10 minutes, stirring often, or until broccoli and noodles are tender. Sprinkle with cheese and ground pepper. Makes about 2.5 quarts.

BURGUNDY BEEF FIT FOR A BARON

2 lbs grass-fed sirloin steak or round steak (trimmed and sliced into strips)
1 1/2 cups burgundy wine
2 cloves garlic (minced)
1 onion (chopped)
1 can (10 oz) cream of mushroom soup
1 tsp Celtic sea salt (or Kosher salt)
1/2 tsp freshly ground black pepper
1/2 cup flour
2-3 tsp extra virgin olive oil

Dust grass fed steak with flour. Brown meat, onions and garlic in olive oil. Remove from pan. Add wine and soup stirring to mix. Season with salt and pepper. Return meat to pan. Cook 2-3 hours at 275 degrees in oven.

Serve over white, brown, or wild rice. (May cook in crock pot on LOW heat.)

CAESAR SALAD

1 head romaine lettuce, torn into bite-sized pieces
1 head Boston lettuce, torn into bite-sized pieces
1/4 cup egg substitute or 1 pasteurized egg
1/4 cup olive oil
2 cloves garlic, minced
1 Tbsp. lemon juice
Salt and pepper to taste
1 tsp. Dijon mustard
1 2-oz. can anchovy fillets (optional)
Croutons
Fresh grated Parmesan cheese

Place lettuce in a large salad bowl. Combine next 6 (or 7 if you include the anchovy) ingredients in a blender and blend until smooth. Just before serving, drizzle dressing over salad and top with croutons and cheese.

CARROT ZUCCHINI CAKE

6 oz cream cheese softened
2/3 cup sugar
3 eggs (divided use)
1 1/3 cup packaged biscuit mix
2 t pumpkin pie spice
1/2 cup shredded carrot
1/2 cup shredded zucchini
1/4 cup cooking oil
1 tsp vanilla
confectioners' sugar

For filling, in small mixer bowl, combine cream cheese and 1/3 cup sugar. Beat until fluffy. Add 1 egg and beat until smooth; set aside. In bowl, stir biscuit mix, remaining 1/3 cup sugar and spice. Add carrot, zucchini, oil, 2 eggs and vanilla. Beat on low speed for 30 seconds. Beat on medium for 2 min.

Pour half the batter into greased and floured 8 in sq baking pan. Spoon filling on top. Spoon remaining batter over filling. Bake (350) for 35-40 min. Cool on wire rack. Sprinkle with confectioners sugar, serve in squares.

CELERY SOUP

3 Tbsp. butter
1 Tbsp. olive oil
1 medium onion, chopped
1 medium baking potato
1/2 cup chopped shallots
6 - 7 stalks of celery
3/4 cup dry white wine
4 cups chicken broth
1/2 cup Half and Half
Salt and pepper to taste
Croutons

Melt butter with olive oil in a pot. Add onion and potato and cook over medium heat for about five minutes. Add celery and shallots and cook for about 5 minutes more. Add wine, bring to a boil and cook for about three minutes. Add chicken broth, cover and simmer until vegetables are tender, about one hour. Remove from heat and allow mixture to cool for about 20 minutes. Pour mixture in batches into a blender and blend until the soup is smooth. Return soup to the pot, heat to a simmer and then add Half and Half and salt and pepper to taste. Serve with croutons for garnish.


CHEESY OBRIEN EGG SCRAMBLE

1 pkg. (28 oz) frozen hash brown potatoes (not the patties)
1/2 t. garlic salt-or to suit taste
1/4 t. pepper-or to suit taste
1 can cheddar cheese soup, undiluted
1 lb. bacon, cooked and crumbled
12 eggs, lightly beaten
2 T. butter
2 c. shredded cheddar cheese (8 oz)

In large skillet, prepare hash browns according to pkg. directions. Sprinkle with salt and pepper. Transfer to greased 2 1/2 qt. baking dish. Top with soup. Set aside 1/2 c. bacon, sprinkle remaining bacon over soup.

In another skillet, scramble eggs in butter until nearly set. spoon over bacon. Sprinkle with cheese and reserved bacon. Bake, uncovered, at 350 degrees for 20-25 min.

CHICKEN CACCIATORE

3 pounds chicken pieces (legs, thighs, breasts)
Salt and pepper
1 Tbsp. olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 15-oz cans diced tomatoes
1 6-oz. can tomato paste
1/2 cup chicken broth
1 tsp. dried oregano
1/2 tsp. dried basil
2 cups fresh mushrooms, sliced
1 cup dry red wine
1 pound pasta

Sprinkle chicken pieces with salt and pepper. Heat oil in skillet and brown chicken on both sides. Remove chicken and set aside. Add onion and garlic to the skillet and sauté, stir in tomatoes, tomato paste, chicken broth, oregano and basil. Return chicken to the skillet and simmer over low heat for 45 minutes. Add mushrooms and wine and simmer another 20 - 30 minutes. Serve over hot cooked pasta.





CHINESE GREENS WITH HONEY MUSTARD
DRESSING AND WALNUTS

Sauce:
2 1/2 tsp. mustard powder
2 1/2 tsp. cold water
1/2 tsp. salt
3 tsp. honey
1 tsp. sesame oil

1/2 cup Chinese broccoli, cut into 1" pieces
1/2 cup baby bok choy, cleaned and cut in 1" pieces across
1/2 cup snow peas
1/2 cup broccoli florets

2 tbsp. vegetable oil
2 tbsp. coriander, chopped
1/4 cup walnuts, roughly chopped

Combine all the ingredients for the sauce together. Blanch in salted water or steam the vegetables separately until cooked to doneness desired.

Heat a wok or sauté pan with the vegetable oil. Sauté the vegetables for 2 minutes. Add the sauce and cook 1 more minute.

Put in a bowl or platter and top with the walnuts. Serves 4

COLCANNON STYLE POTATOES

3 tablespoons butter
1-1/2 cups chopped onions
1 cup thinly sliced cabbage
1 cup shredded carrots
2 pounds russet, white or red-skinned potatoes, peeled, cut into 2-inch pieces
3 large cloves garlic, minced
1/2 teaspoon salt
2/3 cup milk, warmed
3/4 teaspoon salt
1/4 teaspoon pepper

Heat butter in large nonstick skillet over medium heat until melted.

Add onions, cabbage and carrots, cook 20 to 25 minutes or until onions are very soft and lightly browned, stirring occasionally.

Meanwhile combine potatoes, garlic and 1/2 teaspoon salt in large saucepan. Add water to cover; bring to a boil. Reduce heat, simmer 20 minutes or until potatoes are tender. Drain. Mash potatoes until almost smooth. Add milk, 3/4 teaspoon salt and pepper. Stir in onion mixture. Makes 6 to 8 Servings

Cooking Note: Serve with Pepper-Apricot Glazed Corned Beef, if desired, or your favorite Corned Beef recipe.

CORNED BEEF HASH

1 1/2 cups Corned Beef Brisket -- finely ground
3 cups Potatoes -- cooked and chopped
1 small Onion -- minced
1/3 cup Beef Stock
Salt and Pepper -- to taste

In a large bowl, mix all the ingredients together. Make 6 patties and place them in a large, well-oiled skillet. Add a little butter and cook until the bottoms are crisp and brown. Lower the heat to medium and flip the patties. Cook slowly until crisp and brown on both sides. Serve hot; for breakfast, top with a poached egg.

Variation: Substitute roast beef for corned beef.

CRAB CAKES

2 tablespoon butter
1/4 cup green onion, finely chopped
1/4 cup red or green bell pepper, finely chopped
1 teaspoon Worcestershire sauce
1/4 cup finely chopped fresh parsley
1 clove garlic, minced
8 ounces crab meat
1/4 teaspoon hot pepper sauce
1/2 cup dry unseasoned bread crumbs
1/4 teaspoon white pepper
2 egg whites, beaten to a froth
1 lime, cut into 6 wedges

Melt the butter in a skillet, add the onion and parsley and sauté the vegetables over medium-heat for 3 minutes, stirring often. Reduce the heat to low and add the remaining ingredients, except the egg whites, and cook about 3 minutes longer, stirring gently to keep the mixture light. Remove the skillet from the heat, allow the contents to cool a bit, then gently fold in the egg whites,

Lightly shape the mixture into six cakes. Spray a nonstick skillet with cooking spray and heat it to medium-high. Sauté the cakes for 5 minutes on each side. Serve with tartar sauce or cocktail sauce
CREAM CHEESE CROCKPOT CHICKEN

4 pounds Chicken Thighs without skin -- ready to cook
2 tablespoons Butter or Margarine -- melted
1/2 teaspoon Black Pepper
1/2 teaspoon Salt
1 ounce Italian Salad Dressing Mix -- low salt
1 can Condensed Cream of Chicken soup
8 ounces Cream Cheese -- cubed
1/2 cup Chicken Broth
1 large Onion -- chopped
2 tablespoons Chicken Broth -- to cook onion
2 cloves Garlic -- minced

Brush chicken with butter and layer in crock pot with dry Italian seasoning mix sprinkled on each layer. Cover and cook on low for 6-7 hours. About 45 minutes before done, brown the onion in the chicken broth and then add the cream cheese, soup, salt & pepper and remaining chicken broth to the saucepan. Add the minced garlic and stir all ingredients until smooth. Pour sauce mixture over chicken in crock pot and cook an additional 30-45 minutes. Remove chicken to platter and stir sauce before putting in gravy bowl.

*Freezing tips: To freeze this dish for later use, place cooled, finished chicken into a large baking pan or oven-proof bowl, then pour finished sauce over chicken. Cool, and freeze up to six months. To re-heat, thaw overnight in refrigerator and then bake at 350 degrees F for 45 minutes to 1 hour.

CREAMY FETTUCCINI ALFREDO and variations

8-oz. pkg. Philadelphia Cream Cheese
3/4 cup grated Parmesan
1/2 cup butter
1/2 cup milk
1/2 lb. fettuccini, cooked and drained

In large saucepan, combine cream cheese, parmesan, butter and milk; stir over low heat till smooth. Add fettuccini and toss lightly. Serves 4.

Alfredo Sauce

1 3/4 cups heavy cream
6 tablespoons unsalted butter
1 cup freshly grated Parmesan cheese
salt & black pepper
1 Pound fresh fettuccine

Bring a large pot of salted water to a boil. While waiting for the water to heat for the pasta, in a separate pot, heat together the cream and butter over medium heat until bubbling. Turn the burner to it's lowest setting and drop in the pasta. Cook the pasta only a couple of minutes until it is al dente. Drain the pasta, and return it to the pasta pot. Add the cream mixture, salt and pepper to taste, and cheese and toss well over medium heat until the sauce has thickened. Serve immediately with additional grated Parmesan if desired.

Quick 'n' Tasty Alfredo Sauce

1 8 oz. container sour cream (do not use non-fat)
grated Parmesan cheese
1 Tbsp butter
cracked pepper
crushed red pepper (optional)

Melt butter in saucepan and add sour cream slowly, stirring constantly. Shake in Parmesan cheese while stirring until sauce thickens. Add cracked pepper to taste. Add optional crushed red pepper for a fiery twist. Pour over pasta & serve immediately. This is enough sauce for two normal servings of pasta. Recipe can be doubled, tripled etc. depending on servings.

Alfredo Sauce

1 3/4 Cups Heavy Cream
6 Tablespoons Unsalted Butter
1 Cup Freshly Grated Parmesan Cheese
Salt & Black Pepper
1 Pound Fresh Pasta (Fettuccine Is Most Commonly Used)

Bring a large pot of salted water to a boil. While waiting for the water to heat for the pasta, in a separate pot, heat together the cream and butter over medium heat until bubbling. Turn the burner to it's lowest setting, and drop in the pasta. Cook the pasta only a couple of minutes until it is al dente. Drain the pasta, and return it to the pasta pot. Add the cream mixture, salt and pepper to taste, and cheese and toss well over medium heat until the sauce has thickened. Serve immediately with additional grated parmesan if desired.

Variations:

Seafood: Briefly cook four shrimps, or scallops per person in butter until cooked through. Divide evenly among the four plates and serve.

Gorgonzola Alfredo: Crumble 4 ounces Italian Gorgonzola cheese into the hot
cream mixture before adding it to the pasta.

CURRIED POTATOES AND PEAS
(Alu Mattar)

1/4 cup (60 ml) ghee (see recipe below)
1 Tbsp (15 ml) finely chopped fresh ginger
1 Tbsp (15 ml) finely chopped garlic
1/2 cup (125 ml) finely chopped onion or shallots
Salt to taste
1 tsp (5 ml) ground cumin
1/2 tsp (2 ml) turmeric
1/4 tsp (1 ml) cayenne pepper, or to taste
3 medium tomatoes, finely chopped
2 10-ounce (280 g each) packages frozen green peas
1 large potato, peeled and cut into 1/2-inch (1 cm) cubes
1 cup (250 ml) water
3 Tbsp (45 ml) finely chopped cilantro (coriander leaves)
1/2 tsp (2 ml) garam masala (see recipe below)

Heat the ghee in a heavy pot over moderate heat until it is very hot. Add the ginger and garlic and cook for 30 seconds. Add the onion and salt and cook, stirring frequently, until the onion is soft and golden brown, about 8 minutes. Stir in the cumin, turmeric, and cayenne, followed by the tomatoes. Cook, stirring frequently, until most of the liquid has evaporated and the mixture forms a thick paste, about 5 minutes. Add the peas and tomatoes and stir to coat them with the tomato mixture. Stir in the water and bring to a boil, stirring frequently. Reduce the heat and simmer covered for 10 minutes, until the potatoes are tender. Sprinkle with chopped cilantro and garam masala and serve immediately. Serves 4 to 6.

Ghee

1 lb (450 g) unsalted butter

Melt the butter in a heavy saucepan over moderate heat. Increase the heat and bring the butter to a boil. When the surface is completely covered with foam stir the butter gently and reduce the heat to the lowest possible setting. Simmer uncovered and undisturbed for 45 minutes, or until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the butter through a sieve lined with linen or four layers of cheesecloth. If there are any solids in the ghee, no matter how small, strain it again until it is perfectly clear. Pour the ghee into a glass jar and seal tightly. This recipe makes about 1 1/2 cups, and may be kept at room temperature for several months, or almost indefinitely refrigerated. It will congeal if refrigerated, and so must be warmed before using if liquid ghee is called for.


GARAM MASALA

5 3-inch (8 cm) pieces of cinnamon stick
1/2 cup (125 ml) cardamom seeds
1/2 cup (125 ml) whole cloves
1/2 cup (125 ml) whole cumin seed
1/4 cup (60 ml) whole coriander seeds
1/2 cup (125 ml) whole black peppercorns

Combine the whole spices in a heavy skillet over moderate heat and toast for a few minutes, until they are warm and aromatic. Allow to cool, then pulverize in an electric blender or coffee grinder (that you use exclusively for grinding spices) until it forms a fine powder. This recipe makes about 1 1/2 cups (375 ml) and may be stored in an airtight container at room temperature for several months without losing its flavor.

DANISH ĆBLESKIVER
(As given by Hanna Parker)

2 1/2 cups flour
1/2 tsp salt
1 1/4 tsp soda
3/4 tsp baking powder
2 cups buttermilk
2 eggs, separated
3 Tbsp Melted Butter

Sift dry ingredients. Beat egg yolks. Add to milk. Combine with dry ingredients, add melted butter. Fold in beaten egg whites. Fry in Ćbleskiver pan. You need to use the knitting needle to keep turning these so that you eventually have a
circular pancake in the form of a ball.

DELICIOUS ECLAIR DESSERT

2 packages instant French vanilla pudding mix
2 cups milk
1 box graham crackers
1 (9 oz.) container frozen whipped topping, thawed Frosting:
1 square unsweetened chocolate
3 Tbsp butter or margarine
1 1/2 cups powdered sugar
1 tsp vanilla
3 Tbsp milk

Butter a 9x13 inch pan. Place 12 graham crackers on bottom of pan. Mix together milk, pudding and whipped topping. Once thickened, smooth half on crackers. Place another 12 crackers on top. Add remaining mixture and another layer of crackers.

For frosting: Melt chocolate over low heat. Add butter and blend until smooth. Add sugar, milk and vanilla; mix together until smooth. Pour frosting over the graham crackers and refrigerate. Best if made the night before.

DINNER ROLLS and BREADS
makes 2-1/2 or 3 dozen rolls

5 to 6 cups unsifted flour
1/2 cup sugar
1-1/2 teaspoon salt
2 pkg ActiveDry Yeast
1 cup milk
2/3 cup water
1/4 cup butter*/or margarine
2 eggs (at room temperature)
Peanut Oil/or shortening*

In a large bowl thoroughly mix 2 cups flour, sugar, salt and undissolved yeast. Combine milk, water and butter in a saucepan. Heat over low heat until liquids are very warm (120F-130F). Butter does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 3/4 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a stiff dough. Turn out onto lightly floured board; knead until smooth and elastic, 8 to 10 minutes. Cover with plastic wrap, then a towel. Let rest 20 minutes. Punch dough down; divide into 3 equal pieces. Proceed according to directions for any of the following shapes:

PAN ROLLS: Form each piece of dough into a roll about 10 inches long. Cut into 10 equal pieces; form into smooth balls. Place in 3 greased 8 inch round cake pans.

CLOVERLEAF ROLLS: Divide each piece of dough into 12 equal pieces. Form each piece into 3 small balls. Place 3 balls in each section of greased muffin
pans, 2-1/2x1-1/4 inches.

LUCKY CLOVER ROLLS: Divide each piece of dough into 10 equal pieces; form
into smooth balls. Place in greased muffin pans, 2-1/2x1-1/2 inches. With scissors, cut each ball in half, then into quarters, cutting through almost to the bottom of rolls.

FAN TANS: Roll each piece of dough into a 9x12 inch rectangle. Brush with melted butter. Cut lengthwise into 6 strips. Stack strips. Cut into 12 - 1 inch pieces. Place cut side up in greased muffin pans, 2-1/2x1-1/4 inches.

TWISTS: Divide each piece of dough into 12 equal pieces. Roll each piece into a pencil shaped 12 inch roll. Fold in half and twist together. Pinch ends to seal. Place on greased baking sheets, about 2 inches apart.

Brush rolls with peanut oil/or shortening. Cover baking sheets or pans loosely with plastic wrap. Refrigerate 2 to 24 hours.

When ready to bake, remove from refrigerator. Uncover rolls carefully. Let
stand at room temperature 10 minutes.

Bake at 375F 15 to 20 minutes, or until done. Remove from baking pans or
sheets and cool on wire racks. If desired, brush with melted butter. Serve
warm.

POPPY SEED VARIATION: Add 3 tablespoons of toasted poppy seeds to the eggs and 3/4 cup flour.

COOL RISE WHITE BREAD
Makes 2 loaves

7-3/4 to 8-3/4 cups unsifted flour
3 tablespoons sugar
4-1/2 teaspoons salt
3 pkg active dry yeast
1/3 cup softened margarine/or butter*
2-2/3 cups very warm tap water (120F-130F).
peanut oil/or shortening

In a large bowl thoroughly mix 3 cups flour, sugar, salt and undissolved yeast. Add butter. Gradually add water to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a stiff dough. Turn out onto lightly floured board; knead until smooth and elastic, about 10 to 12 minutes. Cover with plastic wrap, then a towel. Let rest 20 minutes. Divide dough in half. Roll each half into a 14x9 inch rectangle. Shape into loaves. Place in 2 greased 9x5x3 inch loaf pans. Brush with peanut oil or shortening. Cover loosely with plastic wrap. Refrigerate 2 to 12 hours. When ready to bake, remove from refrigerator. Uncover dough carefully. Let stand at room temperature 10 minutes. Puncture any gas bubbles which may have formed with a greased toothpick or metal skewer. Bake at 400F 35 to 40 minutes, or until done. Remove from baking pans and cool on wire racks.

WHOLE WHEAT BREAD
Makes 2 loaves

5-1/2 to 6 cups unsifted white flour
2 cups unsifted whole wheat flour
3 tablespoons sugar
4 teaspoons salt
2 pkg active dry yeast
2 cups milk
3/4 cup water
1/4 cup butter* or margarine
peanut oil/or shortening

Combine flours. In a large bowl thoroughly mix 2-1/2 cups flour mixture, sugar, salt and undissolved dry yeast. Combine milk, water and butter in a saucepan. Heat over low heat until liquids are very warm (120F-130F). Butter does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour mixture. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour mixture to make a stiff dough. Turn out onto lightly floured board and knead until smooth and elastic, 8 to 10 minutes. Cover with plastic wrap, then a towel. Let rest 20 minutes. Divide dough in half. Roll each half to a 14x9 inch rectangle. Shape into loaves. Place in 2 greased 9x5x3 inch loaf pans. Brush loaves with oil or shortening and cover with plastic wrap. Refrigerate 2 to 24 hours. When ready to bake, remove from refrigerator. Uncover dough carefully. Let stand at room temperature 10 minutes. puncture any gas bubbles which may have formed with a greased toothpick or metal skewer. Bake at 400F about 40 minutes, or until done. Remove from pans and cool on wire racks.

EGG NOODLES WITH SPICY VEGETABLES

1 pkg. egg noodles, dried

Sauce
1/4 cup vegetable broth
3 tbsp. hoisin sauce
2 tbsp. sweet chili sauce
1 tbsp. ketchup
1 tbsp. soy sauce
1 tsp. Chinese rice wine or dry sherry

1/2 pkg. firm tofu, cut into 1/2" cubes
1/2 cup bamboo shoots, julienned
1/2 cup carrots, julienned
1 stalk celery, julienned
1/2 cup lotus root, peeled and sliced very thinly

4 dried chili peppers
3 tbsp. vegetable oil
1 tsp. ginger, minced
1 tsp. ginger, minced

Boil the noodles in salted water according to the package's direction. Drain and reserve - keep warm. Combine the ingredients for the sauce in a bowl, set aside.

In a wok or large sauté pan, heat the vegetable oil. Add the garlic, ginger and chili peppers and cook 10 seconds. Add the tofu, bamboo shoots, carrots, celery and lotus root.

Stir-fry for about 4 minutes, until the carrots start to soften. Add the sauce to the pan. Bring to a boil. Pour over the warmed noodles. Serves 4

FILO SAUSAGE EGG BAKE

Make this excellent breakfast casserole recipe the night before you want to serve it. It bakes up crisp, brown, savory and delicious in 50 minutes.

1 Tbsp. butter
1 red bell pepper, chopped
1 onion, finely chopped
1-1/2 cups sliced fresh mushrooms
1/2 lb. bulk Italian sausage
5 eggs
1 cup shredded Monterey Jack cheese
10 oz. pkg. frozen broccoli, thawed and drained
1 cup ricotta cheese
2 Tbsp. fresh parsley, chopped
20 filo pastry sheets, thawed
3/4 to 1 cup butter, melted

In a large skillet, melt 1 Tbsp. butter over medium heat. Sauté red pepper, onion and mushrooms until tender. Remove from skillet and set aside. In the same
skillet, brown sausage until cooked through and no longer pink. Drain and add to mushroom mixture.

In a medium bowl, beat eggs well. Stir into the mushroom/sausage mixture. Add Monterey Jack cheese. In another medium bowl, combine broccoli, ricotta cheese and parsley.

Unroll filo sheets and cover with plastic wrap and damp paper towel. Place 1 sheet in a 13x9" glass baking dish, folding to fit. Brush with melted butter. Add
four additional filo sheets, brushing each with butter. Spread half of mushroom and sausage mixture over dough. Layer and brush with butter five more sheets filo dough. Spread with all of broccoli mixture. Layer and brush with butter five more sheets filo dough. Top with remaining mushroom/sausage mixture. Layer
remaining five filo sheets on top, brushing each with butter. Score top of filo dough in a diamond shape.

Cover tightly and refrigerate for 2 to 24 hours. Uncover and bake at 350 degrees for 50 to 60 minutes or until puffed and golden brown. Serves 9 to 12.

FLOUNDER WITH TOMATOES AND SWEET GARLIC SAUCE
Makes 4 servings

1 head garlic, peeled
3/4 cup virgin olive oil
2 onions, minced
4 ripe tomatoes, peeled, seeded and diced
6 sprigs fresh thyme (or 1/4 teaspoon dried)
2 tablespoons chopped fresh tarragon (or 1 tablespoon dried)
salt and freshly ground black pepper
1/2 cup all-purpose flour
1 tablespoon paprika
2 tablespoons unsalted butter
1 1/2 pounds skinless flounder fillets
1 tablespoon chopped fresh chervil

Combine the garlic and 2 cups water in a small saucepan and boil for 15 minutes. Drain garlic, cool in ice water and drain again.

Heat 1/2 cup of the olive oil in a skillet over high heat. Add the onions and tomatoes and sauté until golden, about 5 minutes, stirring.

Add cooked garlic, thyme, tarragon, and salt and pepper to taste and simmer for 8 minutes. Discard the thyme.

Purée the mixture in a blender or food processor and return to the saucepan.

Combine the flour and paprika on a flat plate. Salt and pepper the fish fillets and coat them with the seasoned flour, shaking off excess.

n a skillet heat 2 tablespoons butter and the remaining 1/4 cup olive oil over high heat. Add the fish and sauté until browned, about 3 minutes on each side.

Reheat the sauce. Place fish fillets on 4 plates, spoon hot sauce over and sprinkle with chervil.



FLYING JACOB
Flygande Jacob Serves 8 to 10. (From Bella, who lives in Sweden.)

This is a real 70s dish - towards the end of the 70s, that is. It was very, very common to make for parties and was very popular. Easy to make, practical because you could make it in advance for many people.

4 grilled chickens, de-boned
1 tsp Italian salad spice
4 - 5 bananas
1 3/4 cups heavy cream
good 3/4 cup mild chili sauce, ketchup-type
9 oz smoked bacon
good 1/3 cup salted peanuts

Heat the oven to 425F.

Put the chicken meat, cut in rather large chunks, in an oven-proof dish and
sprinkle with salad spice. Peel the bananas, then split them first right across in two pieces, then each piece lengthwise, so that you get 4 pieces from each banana. Put the bananas on top of the chicken.

Beat the cream and mix with chili sauce. Spread this mixture over the bananas and chicken and bake in the oven for about 20 minutes.

Meanwhile, cut the bacon in small pieces and fry until crisp. Sprinkle the ready-made dish with bacon and peanuts and serve with boiled rice and a green salad.

FORTUNE COOKIES
(invented in 1920 in L.A!) [] We don't know that that is true... []

3 egg whites
1/2 cup sugar
1/8 teaspoon salt
1/4 teaspoon pure vanilla extract
1 cup flour
2 tablespoons water
1/2 cup melted butter
fortunes on slips of paper

Cream together the egg whites, sugar and salt. Add the vanilla, flour, water and butter and combine to make a stiff dough. Cover and let sit 30 minutes in the fridge.

Preheat your oven to 350F. Have some muffin tins nearby to help you shape your fortune cookies.

To make the cookies: on a baking sheet with parchment or wax paper, drop 1 tsp. of batter and using a spatula or spoon, make a 3" circle.

Bake for 3-4 minutes until the edges turn brown and the cookie has baked.

Remove the cookie from the sheet with a spatula (don't tear it!) and place face down in front of you. Place your fortune in the center, fold the two sides to the center.

Pinch the middle, and make another fold to create the traditional fortune cookie shape. Place in the muffin tin to cool and harden.

Repeat, doing as many cookies as you are comfortable doing. If the cookie gets too hard to shape, place it back in the oven for 30 seconds to soften.

FRESH CODFISH DAUDET
Makes 4 servings

2 pounds cod fillets
2 cups milk
2 cups water
2 bay leaves
5 cloves garlic, peeled
3 sprigs fresh thyme (or 1/8 tsp. dried)
1 pound boiling potatoes
2 cups virgin olive oil
salt and freshly ground white pepper
2 tablespoons Nicoise olives

Combine fish, milk, water, bay leaves, garlic and thyme in a 4-quart pot and bring to simmer. Let simmer 12 minutes.

Boil potatoes in salted water to cover until tender. Drain, peel and mash. Remove fish from broth and combine with potatoes, mixing with a wooden spoon.

Add enough of the cooking liquid to lighten the mixture. Beat in the olive oil, a very small amount at a time, mixing in each additional before adding the next as though making mayonnaise.

After all the oil is incorporated, season to taste with salt and pepper. Arrange on a serving platter or in individual bowls and decorate with olives.

FRUIT RUGELACH
(APRICOT)
(William Sauntry Mansion, Stillwater, MN)

2 1/4 cup flour
1 Cup Butter, cut into 1/2 inch pieces
8 ounce package cream cheese, cut into pieces
2 cups Apricot preserves
1 cup toasted chopped almonds
3 tablespoons sugar
2 tsp cinnamon

Pulse first 3 ingredients in a food processor until dough leaves sides of bowl. Divide dough into 8 portions, shaping each portion into a ball. Wrap separately in
plastic wrap, and chill at least 1 hour.

Remove 1 dough portion, and roll into an 8-inch circle on a lightly floured surface. Spread with 1/4 cup apricot preserves, leaving a 2-inch circle of uncovered dough in center. Sprinkle preserves with 2 tablespoons almonds. Cut circle into 8 wedges, and roll up wedges, starting at wide end.

Place, point side down, on a lightly greased baking sheet, curving into a crescent shape. Repeat procedure with remaining dough portions, preserves, and almonds.

Combine sugar and cinnamon; sprinkle over each crescent. Bake at 375 degrees for 15 to 20 minutes or until golden. Transfer to wire racks to cool.
Yield: about 5 dozen.

GREEN PASTA PUDDING
Gröna pastalĺdan serves 4

Macaroni pudding can be varied forever and is good to have prepared in advance, so that you can heat it up in the microwave or the oven. Here (in Sweden), I (Bella) have used vegetables instead of the traditional pork or ham.

7 oz macaroni of your choice
1 middle-sized leek
1 squash, approx 10 oz
2 tomatoes
1 tbsp oil
1 tsp thyme
1 tsp salt
dash white pepper
4 eggs
1 1/4 cups milk
good 3/4 cup grated cheese

Heat the oven to 400F. Boil the pasta until barely ready. Cut the vegetables in slices and pieces. First sauté the leek and squash in oil in a large frying pan, then add tomatoes and flavor with thyme, salt and pepper. Pour the mixed veggies, alternated with pasta, in a greased oven-proof dish.

Beat together eggs and milk and pour this in the dish. Sprinkle with cheese
and bake in the middle of the oven for about 25 minutes.

GRILLED GROUPER WITH CREAMED LEEKS
Makes 4 servings

4 grouper fillets (6 ounces each)
1 teaspoon dry white wine
3 tablespoons Dijon-style mustard
1/2 cup water
2 tablespoons unsalted butter
salt and freshly ground black pepper
3 large leeks, white and pale green parts only, thinly sliced
1/2 cup heavy cream
2 lemons, halved

Preheat broiler or prepare barbecue grill. Wash fish and pat dry with paper towels.

Combine wine and mustard and brush fish with this mixture.

Cook fish for 5 minutes on each side. Transfer to a platter and cover with aluminum foil to keep warm.

Bring water to boil in a large skillet with butter, salt and pepper. Add sliced leeks and cook uncovered for 6 minutes. Add cream and boil for 3 more minutes.

Place leek mixture in the center of 4 heated plates and top with fish fillets. Decorate each plate with half a lemon.

HEARTY ITALIAN SOUP

1 lb. Italian sausage
1 cup chopped onion
1 clove minced garlic
2 14 oz cans beef broth
2 14 oz cans chicken broth
1 16 oz can stewed tomatoes
1/2 tsp sugar
1/2 tsp oregano
1/2 tsp basil
1/4 tsp thyme
2 oz. spaghetti, broken into 2" pieces
1 16 oz package frozen Italian mixed vegetables
1 cup sliced mushrooms
grated parmesan cheese

Sauté sausage, onion and garlic in stock pot. Drain. Add beef broth, chicken broth, tomatoes, sugar, and herbs. Bring to a boil, reduce heat, and simmer 15 min. Add pasta, bring to a boil, reduce heat, simmer 5 minutes. Add frozen vegetables and mushrooms and simmer until vegetables are tender. Sprinkle parmesan on top of each bowl when serving.

HEARTY VEGETABLE RAGOUT
Makes 4 servings

1/4 cup vegetable stock
1 large onion, finely chopped
2 cloves garlic, thinly sliced
4 shallots, thinly sliced
2 large leeks, white part only, thinly sliced
2 zucchini, cut into 1/2-inch pieces
1 crookneck squash, cut into 1/2-inch slices
1 eggplant, cubed
8 ounces large white mushrooms,
1 cup tomato sauce
1/2 teaspoon dried marjoram
1 teaspoon dried basil
2 tablespoons finely chopped fresh chives

Place the broth in a large skillet over medium heat. Add the onion, garlic, and shallots, and sauté for 2 minutes. Add the leeks and sauté another minute. Add the zucchini, squash, mushrooms, and eggplant, and continue to sauté for
2 minutes.

Reduce the heat to low, add the tomato sauce and marjoram, and mix well. Cover and simmer for 30 minutes, stirring occasionally and adding more water or broth if the vegetables seem dry. Do not overcook. Vegetables will become mushy and yucky.

HONEY MOIST CORNBREAD

1 cup flour
1 cup cornmeal
2 Tbsp sugar
1 Tablespoon baking powder
1 cup milk
1/4 cup oil
1/4 cup honey
2 eggs, lightly beaten

Stir flour, cornmeal, sugar and baking powder. Stir in remaining ingredients. Pour into a 9-inch greased baking pan. Bake in 400 degrees Fahrenheit oven for 20 to 25 minutes or until toothpick inserted in center comes out clean.

JAMAICAN JERK RIBS

2 pounds pork back ribs
2 tablespoons dried minced onion
1 tablespoon onion powder
4 teaspoons ground thyme
2 teaspoons salt
2 teaspoons ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 tablespoon sugar
2 teaspoons black pepper
1 teaspoon cayenne

In a small jar with tight-fitting lid, shake together all dry ingredients until well-blended. Rub dry mixture onto all surfaces of ribs. Grill ribs over indirect heat in covered grill, turning occasionally, until ribs are very tender, about 1-1/2 hours (OR roast ribs on rack in shallow pan in 350F oven for 1-1/2 hours). Cut into 1- or 2-rib portions to serve. Yield: 10 servings.

KUNG PAO CHICKEN

1 lb. boneless, skinless chicken

2 tbsp. oyster sauce
1 tsp. hoisin sauce
2 tsp. cornstarch

Sauce:
1/4 cup chicken broth
1/4 cup balsamic vinegar
4 tbsp. Chinese rice wine or dry sherry
1 tbsp. hoisin sauce
2 tbsp. soy sauce
2 tsp. sesame oil
3 tsp. sweet chili garlic sauce

3 tbsp. vegetable oil
6 small dried chili peppers
3 tsp. garlic, minced
2 tsp. ginger, minced
1/2 cup bamboo shoots, julienned
1/2 cup celery, diced
1/2 red bell pepper, cut into 1" dice

2 tbsp. cornstarch dissolved in 2 tbsp. cold water

Cut chicken into 1" pieces. In a bowl, combine the chicken with the oyster sauce, hoisin sauce and cornstarch. Marinate 20 minutes. Combine the ingredients for the sauce in a bowl; set aside.

In a heated wok or sauté pan, add 2 tbsp. vegetable oil. Add the chilies and cook for about 15 seconds. Add the chicken and stir-fry for 3 minutes. Remove the chicken and chilies from the pan. Add 1 tbsp. vegetable oil to the pan and add the garlic and ginger.

Sauté for 10 seconds. Add the vegetables and sauté for 2 minutes. Add the chicken and chilies back into the pan. Add the sauce and bring to a boil.

Add the cornstarch and boil for 2 minutes, until the sauce is thickened and the starch taste is cooked out. Serves 4

LACY OATMEAL COOKIES
(Annabelle B&B, Vicksburg, MS)

These delicious cookies, together with our delicious tea - iced or hot, are served to our guests upon arrival and on succeeding afternoons.

2 eggs, well beaten
1 cup Sugar
1/4 cup melted butter
1 pinch salt
2 teaspoons baking powder
1/2 cup flower
1 teaspoon vanilla extract
1/2 cup light brown sugar
1 cup pecans (broken)
1 cup raw oatmeal

Mix all ingredients together, oatmeal last. Blend. Drop, about 1/2 teaspoon per cookie onto cookie sheet, well spaced, and bake on top oven shelf for 10 minutes at 335 degrees F. Remove from cookie sheet immediately and let cool until crisp. Yield: 3 - 4 dozen.


LEMON BLUEBERRY COFFEE CAKE

1 egg
2 cups biscuit mix
1/3 cup sugar
2/3 cup milk
2 tsp. grated lemon zest
1 and 1/2 cups frozen blueberries, thawed, rinsed and drained
2/3 cup confectioner's sugar
1 Tbsp. fresh lemon juice

Combine egg, biscuit mix, sugar, milk and lemon zest and mix well. Gently fold in blueberries. Pour into a lightly greased 9-inch round pan. Bake at 400 degrees for 20 - 25 minutes. Combine confectioner's sugar and lemon juice to make glaze. Drizzle over cake before serving.

LEMON PINEAPPLE BAKED CHICKEN
serves 6

20 oz pineapple chunks in juice
2 garlic cloves, minced
1 tbsp cornstarch
1 tsp Worcestershire sauce
2 tsp Dijon mustard
1 tsp dried rosemary
1 tsp salt
1 lemon, thinly sliced
6 chicken breast halves

Drain pineapple; combine the juice with garlic, cornstarch, Worcestershire sauce, mustard and rosemary. Set aside. Arrange chicken in shallow pan, skin side up. Sprinkle with salt. Broil until browned. Stir the sauce and pour over the chicken.
Bake at 350 °F for about 25 minutes, depending on thickness of chicken.

Arrange pineapple and thin lemon slices around chicken, baste with the sauce in pan and continue baking 5 minutes longer. Serve over rice.

LOUISVILLE HOT BROWN

4 Tbsp butter
1 chopped onion, small
3 Tbsp flour
2 cups milk
1/2 tsp salt
1/4 tsp white pepper
1/4 cup shredded cheddar cheese
1/4 cup grated parmesan cheese
8 halves English muffins, toasted
4 slices cooked chicken or turkey breast (deli slices work best)
4 slices of cooked ham (deli slices work best)
4-8 slices of cooked strip bacon

Sauté onion in butter. Add flour to make a roux. Allow roux to develop some color before adding milk, salt, and pepper. Wisk until smooth. Cook on medium heat until sauce thickens, stirring occasionally. Add cheese and continue heating until blended. Remove from heat.

Put one slice of toasted muffin in each of 4 individual oven-proof serving dishes. Put a slice of turkey/chicken breast Cut remaining slices of muffins diagonally and place on side of sandwiches. Ladle cheese sauce over sandwiches. Place sandwiches under broiler until sauce begins to bubble. Garnish with bacon and serve immediately.

LUSCIOUS CHEESECAKE PUDDING PIE

1/4 cup raspberry preserves
1 ready to use graham cracker crust 6 or 9 oz size
1 cup fresh or frozen raspberries
1 1/2 cups cold milk
2 packages ( 4serving size each) Jell-o cheesecake flavored instant pudding and
pie filling
1/2 to 1 teaspoon grated lime or lemon peel
1 tub (8 oz) cool whip thawed

Spread raspberry preserves on bottom of crust. Top with raspberries. Pour milk into large bowl. Add pudding mixes and lemon peel. Beat with wire whisk 2 minutes or until smooth. (Mixture will be thick) Immediately stir in cool whip. Spoon over raspberries in crust. Refrigerate 3 hours or until set. Garnish with additional raspberries.

MACARONI AND CHEDDAR CHEESE

1 tablespoon vegetable or olive oil, 1 turn of the pan in a slow stream
2 tablespoons butter
3 tablespoons flour
1 1/2 cups whole or 2 percent milk
3 cups shredded white cheddar cheese
1/2 teaspoon nutmeg, ground or freshly grated
1/4 teaspoon ground cayenne pepper, a couple pinches
Salt
1 pound elbow macaroni, cooked 8 minutes or to al dente, with a little bite to it

Heat a medium, deep skillet over medium heat. Add oil and butter. When butter melts into the oil, add flour and combine. Gently cook, whisking flour and butter together, until smooth and flour has had a chance to cook, about 3 minutes.

Slowly add milk while continuing to whisk. Gently bring milk to a bubble while stirring frequently. Allow the milk to thicken a bit, then stir in 2 cups of shredded cheddar cheese a handful at a time. Season sauce with nutmeg and cayenne. Taste and add a little salt, if you like.

Add cooked pasta to sauce and coat completely by turning over and over in the cheese sauce. Transfer to a baking dish and top with remaining cheese. Place baking dish under a hot broiler and brown the cheddar cheese on top.
Yield: 4 entree servings, 8 side servings

MACARONI GRILLS PENNE RUSTICA

Gratinata sauce:
2 tablespoons butter
2 tablespoons chopped garlic
1 tablespoon Dijon mustard
1 teaspoon salt
1 teaspoon chopped rosemary
1 cup Marsala wine
1/4 teaspoon cayenne pepper
8 cups heavy cream

Penne rustica:
1 ounce pancetta or bacon
18 shrimp -- peeled, deveined
12 ounces grilled chicken breast -- sliced
4 1/2 cups Gratinata Sauce -- from the above
48 ounces precooked penne pasta
3 tablespoons pimentos
6 ounces butter
1 tablespoon chopped shallots
1 pinch Salt -- or to taste
1 pinch freshly-ground black pepper -- or to taste
1 cup grated Parmesan cheese
1/2 teaspoon paprika
6 fresh rosemary sprigs

For the Gratinata Sauce: sauté butter, garlic, and rosemary until garlic begins to brown. Add marsala wine and reduce by one-third. Add remaining ingredients and reduce by half of original volume. Set aside.

For the Penne Rustica: sauté pancette until it begins to brown. Add butter, shallots, and shrimp. Cook until shrimp are evenly pink but still translucent. Add chicken, salt, pepper, and mix thoroughly. Add Gratinata Sauce and 1/2 cup of parmesan cheese and simmer until sauce thickens.

In a large bowl, combine shrimp and chicken mixture with precooked pasta. Place this mixture into single serving dishes or one large casserole dish. Top with remaining cheese and pimentos and sprinkle with paprika. Bake at 475F degrees for 10 to 15 minutes. Remove and garnish with fresh rosemary sprigs.
This recipe yields 6 servings.

MANDARIN ORANGE PARFAIT

2 10-oz. cans mandarin oranges
2 Tbsp. shredded coconut
1 Tbsp. grated orange zest
1 tsp. grated lemon zest
1 Tbsp. Galliano liqueur
1 tsp. grated fresh ginger
1 9-oz. container whipped topping
Several fresh or maraschino cherries for garnish

Drain liquid from mandarin oranges and place oranges in a bowl. Add remaining ingredients and stir gently. Place servings in parfait glasses and garnish with cherries if desired.

OAT CAKES WITH LEPRECHAUN SYRUP

2 cups Oatmeal -- (or rolled oats)
1 1/2 cups Flour
1 teaspoon Salt
1 teaspoon Baking Soda
2 tablespoons Water
1/4 teaspoon Maple Extract
1 teaspoon Baking Powder
2 1/2 cups Buttermilk -- or sour milk
2 Eggs -- slightly beaten
1 tablespoon Sugar
2 tablespoons Vegetable Oil

SYRUP:
1 package Kool-aid powdered drink mix, unsweetened -- (any green flavor)
1 cup Water
2 cups Sugar
1/4 cup Corn Syrup -- (white)

In a large mixing bowl, combine all dry ingredients. In another medium bowl, combine all wet ingredients. Slowly pour wet ingredients into center of dry ingredients and mix thoroughly (mixture should NOT be lumpy). Pour in amounts desired onto a hot, oiled griddle. Serve with the following syrup, or your favorite syrup.

Leprechaun Syrup:
In a medium size saucepan, first mix sugar and Kool-Aid until distributed evenly. Add water and corn syrup, then heat until boiling. Boil for 1 minute, then remove from heat. Cool until syrup is cool enough to serve over pancakes; the cooler the syrup, the thicker it will be. Store unused syrup in a covered container (no refrigeration necessary).

PEACH FRENCH TOAST Ŕ LA GARTH
(Garth Woodside Mansion, Hannibal, MO)

1 cup brown sugar
1/2 cup butter or margarine
2 Tbsp water
1 29 oz. can sliced peaches
5 eggs
1 1/2 cups milk
1 Tbsp vanilla
1 loaf French Bread (12-14 slices)

Drain peaches and reserve syrup. Heat sugar and butter on medium-low heat until melted. Add water and continue cooking until sauce becomes thick and foamy. Pour into 9 x 13" baking dish and cool 10 minutes.

Place peaches on cooled caramel sauce and cover with slices of bread placed close together. In blender add eggs, milk, and vanilla until mixed. Pour over bread; cover and refrigerate overnight.

Bake at 350 degrees for 40 minutes. Loosely cover with foil the last 10-15 minutes if browning too fast. Serve with warmed peach syrup. Makes 12 - 14 servings.

PEANUT BUTTER CREAM PIE

8 oz. Philadelphia cream cheese
1/2 cup peanut butter
1 cup powdered sugar
1 tsp. vanilla
1/2 cup milk

2 cups Cool Whip

1 baked 9" crust (graham cracker crust will work)

Mix together the first 5 ingredients and fold in Cool Whip. Put into cooked crust and sprinkle 2 tablespoons chopped peanuts on the top. Put in refrigerator 1 hour or longer before serving. Serves 6

PECAN WAFFLES

1 3/4 cups Flour
1 tablespoon Baking Powder
1/2 teaspoon Salt
2 Eggs -- separated
1 3/4 cups Milk, 2% lowfat
1/2 cup Vegetable Oil
1 cup Pecans -- chopped
1/4 cup Sugar Substitute -- optional*
1 teaspoon Vanilla -- optional*
Diabetic maple syrup or Applesauce

In a medium bowl, combine flour, baking powder and salt. Combine egg yolks,
milk and oil; stir into dry ingredients. Beat egg whites until stiff; fold into batter. Add sugar substitute and vanilla; stir. Sprinkle hot waffle iron with 2 tablespoons pecans. Pour 1/4 to 1/3 cup of batter over pecans and bake according to manufacturer's directions until golden brown. Repeat with remaining pecans and batter. Serve with syrup or applesauce.

Note: Non-diabetic individuals can use sugar in place of sugar substitute.

PEPPER APRICOT GLAZED CORNED BEEF

2-1/2 to 3-1/2 pounds boneless corned beef brisket

Glaze:

1/4 cup apricot preserves
1 tablespoon red wine vinegar
1 clove garlic, minced
1/4 teaspoon coarse grind black pepper

Place corned beef brisket in Dutch oven, add water to cover. Bring just to a simmer, do not boil.

Cover tightly and simmer 2-1/2 to 3-1/2 hours or until brisket is fork-tender.

Combine glaze ingredients in 1-cup glass measure. Microwave on HIGH 2 to 3 minutes, stirring once.

Remove brisket from water, trim fat. Place on rack in broiler pan so surface of beef is 3 to 4 inches from heat.

Brush top of brisket with glaze, broil 2 to 3 minutes or until brisket is glazed.

Carve diagonally across the grain into thin slices. Makes 6 to 8 Servings

Cooking Note: Serve with Colcannon-Style Potatoes, if desired.

PICKLED BEET SALAD

1 26-oz jar of sliced pickled beets, drained, cut into thin strips
1/2 cup Italian dressing
2 Belgian endive leaves, shredded
1 small radicchio leaves, shredded
2 romaine lettuce hearts, torn
sprinkle of pepper

Gently combine beets and dressing in a large bowl. add endive and radicchio
and toss. Divide the romaine lettuce on 6 plates. Top each with about 1 cup
of beet mixture. sprinkle pepper and serve. You can also add 1/2 cup crumbled blue cheese on the top of the salads.

PINAPPLE BACON WRAP APPETIZERS

20 oz Can Pineapple Tidbits (drained)
8 oz Can Sliced Water Chestnuts (drained)
12 oz Lean Bacon (cut in half)

Place one piece of pineapple with water chestnut and wrap with bacon, secure with tooth pick. Place on baking tray in a preheated oven at 375 degrees for 10 - 12 minutes. Bake just until the bacon gets crisp. Serve with sweet and sour dipping sauce. You will enjoy these so much, better double the recipe.

PORK LA'ORANGE

2 pork chops
1 orange, sliced in 1/2 inch pieces, rind on
1/4 onion, sliced 1/2 inch thick
1 cup chicken broth (or bouillon)
1/4 cup orange juice

1/4 cup water with 1 1/2 tbsp cornstarch dissolved in it
1/8 tsp ground cloves (in the cornstarch-water mixture)

Into a skillet, melt about 1 tbsp bacon drippings (or shortening) over moderate heat. Brown the chops on both sides. Cover the chops with orange slices and
place onion slices on top of the orange slices. Add 1/2 the chicken broth and
the orange juice. Cover, turn down the heat, and simmer while you prepare the rest of your dinner, making sure the liquid does not expire. (We had artichokes and fried potatoes.) When you are ready to serve, remove the chops, orange
slices, and onions. Add the cornstarch, and stir rapidly to make a nice sauce.
Serve, with orange slices, onion slices, and a nice amount of the sauce on top
of each chop.

This could also be made with pork medallions or tenderloin.

ROASTED SALMON FILLETS WITH LENTILS

2 cups dried lentils, rinsed
1 large carrots, diced
1/2 cup turnip, diced
1 stalk celery, diced
1 small sweet onion, diced
2 cloves garlic, minced
1 bay leaf
1/3 cup olive oil plus 3 Tbsp.
4 cups water
2 Tbsp. tarragon vinegar
3 Tbsp. Dijon mustard
4 - 6 salmon fillets 3 to 4-ozs. each
1/2 cup fresh parsley, chopped

Rinse lentils and combine with carrots, turnips, celery, onion, garlic, bay leaf and 1/3-cup olive oil in a large saucepan. Sauté for several minutes over medium heat, then add water and simmer over low heat for about 1 hour or until vegetables are tender. Remove from heat and stir in tarragon vinegar.

In a small bowl, combine Dijon mustard and 3 Tbsp. olive oil and whisk together. Spread mustard mixture on top of each salmon fillet. Spray a cooking rack with non-stick cooking spray and place fillets on rack. Cook fillets for 20 minutes at 425 degrees or until salmon is fully cooked. Stir parsley into lentil mixture. Place a serving of lentils on each plate and top with a serving of the salmon.

SALMON LOAF

1 can (1 pound) salmon
2 cups soft bread crumbs
2 eggs, slightly beaten
1/2 cup milk
2 tablespoons each of chopped onion and parsley
1 teaspoon salt
Dash of pepper

Mash salmon. Combine with remaining ingredients and put mixture in a greased loaf pan (9x5x9"). Bake in preheated 350 oven for 45 minutes or until firm. Makes 4 servings.

SEAFOOD SOUP

1 bunch leeks - cleaned and sliced
2 large cartons chicken broth
1 pkg. frozen spinach nuggets -- thawed
1 bag frozen mixed seafood -- 500 g
1 cup cream -- I use half & half to reduce calories but whipping would be wonderful
2 egg yolks

Sauté leeks in a bit of olive or grape-seed oil to soften. Add 1 carton broth and the spinach and cook until leeks are tender. Pure the leek/spinach mixture until the spinach is very finely chopped. Put back in soup pot and add 2nd carton of chicken broth and seafood mix, heat through -- DO NOT BOIL. Beat egg yolks and cream, add some hot broth to the cream/egg mixture add slowly to pot of soup. Heat through and serve. Yummy, yummy in your tummy . . . You can skip the cream and egg yolks but they do give it a bit more body and the taste is wonderful. You could use your beautiful Bay Scallops instead of the seafood mix.

SHAMROCK SHAKE
Clone from McDonald's

You'll find it very easy to recreate the flavors of McDonald's annual St. Patrick's Day shake using only four ingredients. The two that make this holiday shake unique are the mint extract and green food coloring. Make sure your extract says "mint" and not "peppermint." And if you don't want shakes that are green like the real ones, you can certainly leave out the food coloring.

2 cups vanilla ice cream
1 1/4 cups low fat milk
1/4 teaspoon mint extract (not peppermint)
8 drops green food coloring

1. Combine all ingredients in a blender and blend on high speed until smooth. Stop blender to stir with a spoon if necessary to help blend ice cream.

2. Pour into two 12-ounce cups and serve each with a straw. Serves 2.
SHRIMP AND ASPARAGUS FETTUCCINE
Makes 4 servings

1/4 cup olive oil
2 cloves garlic, chopped
1 cup chopped asparagus
1/2 cup finely chopped red bell pepper
1 lb. uncooked shrimp, peeled and deveined
Salt and freshly ground pepper
2 tablespoons butter
2 tablespoons sherry
1 teaspoon fresh thyme or 1/4 teaspoon dried
8 oz. fettuccine, cooked according to package instructions

Place the oil and garlic in frying pan over medium heat and sauté until fragrant. Add asparagus and bell pepper and cook 1 to 2 minutes or until tender.

Stir in shrimp, salt and pepper and sauté a further 3 to 5 minutes, until shrimp are tender and no longer translucent.

Add butter, sherry and thyme and sir until butter has melted. Pour sauce over hot fettuccine and toss well. Serve at once.

SPAGHETTI BOLOGNAISE

1 medium carrot grated
1 medium onion, finely chopped
2 tbsp extra virgin olive oil
1 1/2 lbs (600g) pork & veal mince
1 1/4 cups (300ml) milk
1 1/2 lbs (800g) canned tomatoes
2 tsp oregano
2 tsp tomato paste
pinch nutmeg
2 bay leaves
4-5 fresh oregano leaves, or 1/2 tsp dried
1/3 cup red or white wine

Into a pan put the oil, grated carrot and chopped onion. Cook gently for about 4-5 minutes. Add the mince and stir in well. Do not brown the mince, just allow it
to change color. Add the milk, and cook for a further 4-5 minutes to allow the mixture to reduce a little.

Add the tomatoes, breaking them up with a wooden spoon. Finally add the tomato paste, oregano, bay leaves, nutmeg and wine. Cook slowly until it becomes a rich, thick sauce. Note: If the sauce is acidic, add a little sugar.
TURKEY CHOP SUEY

6 ounces leftover turkey meat, shredded or sliced thin (chicken can also be used)
2 cups assorted cooked vegetables
1/2 tsp. garlic, minced
1 tbsp. ginger, minced
3 scallions, sliced
4 oz. bean sprouts
2 tbsp. vegetable oil

Sauce:
1/2 tsp. teaspoon sugar
1 tbsp. soy sauce
1/2 tbsp. Chinese rice wine or dry sherry
1/4 cup chicken stock
1 tbsp. cornstarch dissolved in 1 tbsp. cold water
a few drops sesame oil

Combine all the ingredients for the sauce in a bowl, set aside.

In a wok or large sauté pan, heat the vegetable oil. Add the garlic and ginger and sauté for 10 seconds.

Add the vegetables and sauté for 2 minutes. Add the turkey (or chicken, if using) and stir-fry for another 3 minutes.

Add the sauce to the pan. Let it come up to a boil and cook for 2 minutes. Add the scallions and bean sprouts. Sprinkle the sesame oil around and toss one more time. Serve on it's own or with rice or noodles. Serves 6

VEGETABLE FRIED RICE

2 cups cooked rice, long grained, preferably one day old
1 tsp. garlic puree
1/2 tsp. ginger puree
2 tsp. vegetable oil
1/2 tsp. sesame oil
1 tsp. sambal oeleck (or any hot sauce - optional)
1 cup mixed cooked vegetables (fresh or frozen) - your choice
2 fluid oz. Mountain Sauce (try to find this - this is the key...if not, a good quality soy sauce will work)
1 egg, beaten lightly
1/4 bunch scallion, cut thin (green parts only)

Get your pan or wok hot. Add the vegetable and sesame oils. Sauté the garlic and ginger for 10 seconds.

Add your cold, day old rice. If your heat is high enough, the rice won't stick. Stir fry it for about 1 minute.

Add your vegetables and hot sauce. Cook another minute.

Now, tilt your pan towards you, at a 45 degree angle. Push the food up, so that you have some space on the bottom. This is where you add your egg.

Scramble it using chopsticks or a rubber/plastic spatula. When the eggs are just about scrambled, put your pan back down and toss everything together.

Add your Mountain sauce (or soy). Toss everything together. Let the liquid absorb into the rice. It should not be liquidy. Add the scallions. Serves 6

VEGGIE BREADS
SPICED ZUCCHINI BREAD

3 cups flour
2 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1 1/2 tsp cinnamon
3/4 cup chopped nuts
3 eggs
2 cups sugar
1 cup veggie oil
2 tsp vanilla
2 cups coarsely shredded zucchini
1-8 oz. can crushed pineapple-well drained.

Combine first 6 ingredients and set aside. Beat eggs lightly; add sugar, oil and vanilla; beat until creamy. stir in zucchini and pineapple. Add dry ingredients,
stirring until they are moistened. Spoon batter into 2 greased and floured 9 x 5 x 3 in loaf pans. Bake at 350 degrees for 1 hour. Cool 10 minutes in pan.

BROCCOLI CORNBREAD

1-10 oz. box frozen, chopped broccoli, thawed and drained
1 onion, chopped
2 sticks butter, melted
4 eggs
1-8 oz. carton sour cream OR cottage cheese, )R plain yogurt
1 cup grated cheddar cheese
2 pkg. Jiffy Cornbread Mix

Mix all ingredients. Bake in greased 9 x 13 pan for 45 minutes at 350 degrees.

BUNDT BREAD

1/2 cup butter
1/2-1/3 cup chopped onion, celery, green pepper and grated cheese
1/4 cup chopped jalapeno peppers
3-8 oz. cans biscuits

Sauté vegetables in butter. Cut each biscuit into 6 pieces. Layer half of biscuits in a well-greased tube pan. Spoon 1/2 of veggies and 1/2 of cheese, repeat layering Bake at 350 degrees for 35-40 minutes. Chopped ham or crisp bacon may be added on top of the vegetables.

PUMPKIN BREAD

3 cups sugar
1 cup oil
4 well beaten eggs
3 1/2 cups flour
1 1/2 tsp salt
2 tsp baking soda
1 tsp nutmeg
1 tsp cinnamon
2 cups canned pumpkin
1 cup chopped nuts or raisins (or combination)

Mix first 3 ingredients. Combine dry ingredients, and add to first mixture. Bake in greased loaf pans at 350 degrees for 1 hr. 15 minutes. Cool before freezing



 

 

 

 

 

 

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