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

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Recipes from Spike & Jamie

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How to use these pages:  Below is a list of the recipes on this page.  You can either scroll down the page and look at all of the recipes, or look at the titles.  When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page)   or Ctrl - F on your keyboard).



1 pound round steak -- cubed
2 tablespoons oil
1 cup water
1 bay leaf
1 teaspoon salt
1/4 teaspoon red pepper flakes -- to taste
16 ounces kidney beans -- canned, drained
1 cup rice -- raw
2 medium green pepper -- chopped
1 medium onion -- chopped
1 1/2 teaspoons salt
1 teaspoon curry powder
1/4 teaspoon pepper

Preheat oven to 350F Brown beef in oil in skillet. Add water, bay leaf, salt and red pepper. Cover and simmer for 45 minutes. Drain beef, reserving broth. Add enough water to make 2 cups liquid and pour all ingredients into 2 quart casserole dish, cover and bake in oven for 50 minutes. Yield: 6 servings.

(Badam Pistaz Barfi)

4 tsp (20 ml) ghee (see recipe in this collection)
4 cups (1 L) milk
1 cup (250 ml) sugar
1 cup (250 ml) blanched almonds, pulverized in a blender or food processor
1 cup (250 ml) unsalted pistachios, pulverized in a blender or food processor
1/2 tsp (2 ml) almond extract

Grease an 8-inch (20 cm) pie plate with 1 teaspoon (5 ml) of the ghee and set aside. Bring the milk to a boil in a heavy saucepan over high heat. Reduce the heat and simmer uncovered until the milk is the consistency of heavy cream, 30 to 40 minutes. Add the sugar and cook 10 minutes. Add the ground almonds and pistachios and cook 10 minutes, stirring frequently. Add the ghee and stir until the mixture is thick enough to draw away from the sides of the pan. Remove from
the heat and stir in the almond extract. Pour into the pie plate and spread with a spatula. Let cool for about 30 minutes and cut into 24 squares or diamonds.


2 boneless beef top loin steaks, cut 1 inch thick (about 1-1/4 pounds)
1/2 medium red onion, cut lengthwise into thin wedges
3 tablespoons chopped fresh cilantro
4 cups torn mixed salad greens or thinly sliced Napa cabbage
2 tablespoons coarsely chopped peanuts (optional)
Citrus Soy Dressing
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1 tablespoon sugar
2 teaspoons dark sesame oil
1 serrano pepper, seeded, finely chopped
1 large clove garlic, minced

Place beef steaks on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 13 to 17 minutes for medium rare to medium doneness, turning once.
Remove, let stand 10 minutes.

Meanwhile whisk dressing ingredients in small bowl until blended.

Carve steaks into slices. Combine beef, onion and cilantro in medium bowl. Add dressing, toss to coat. Arrange on top of salad greens on platter. Sprinkle with peanuts, if desired. Makes 4 Servings

Grilling Note: Place well-trimmed steaks on grid over medium, ash-covered coals. Grill, uncovered, 15 to 18 minutes for medium rare to medium doneness, turning occasionally.

Serves 4

1 tbsp olive oil
1 bunch asparagus, woody base removed, cut into 5cm lengths
1 red capsicum, cut into strips
4 chicken breast fillets, cut into strips
1 clove garlic, crushed
6 spring onions, sliced
2 tbsp oyster sauce
2 tbsp sweet chili sauce
1/2 cup slivered almonds Rice to serve
Heat oil in wok. Add asparagus and capsicum. Stir-fry for 1 minute. Remove from pan.

Add chicken to pan. Stir-fry until browned and almost cooked through. Return asparagus and capsicum to pan. Add garlic, spring onions, oyster sauce and sweet chili sauce. Stir-fry for a further 2 minutes. Toss in the almonds. Serve with freshly steamed jasmine rice.

Serves 3-4

1 large or 2 medium. avocados
juice of 1/2 lemon (about 2 tsp.)
1 pint cherry tomatoes
1/4 medium sized sweet onion (such as Vidalia or Maui)
3 T rice vinegar
1 T olive oil
kosher salt and coarsely ground black pepper to taste
3-4 large lettuce leaves

Peel avocado and remove pit. Cut avocado into 1 inch chunks and sprinkle with lemon juice. Wash tomatoes, cut each in half and add to bowl with the avocado. Slice the onion very thin and add to the bowl. Sprinkle vinegar over the vegetables, season with salt and pepper (preferbly kosher salt and coarsely ground pepper, but use what you have). Drizzle oil the mixture and gently stir until all ingredients are well combined. Serve on a lettuce leaf, if desired.


1 tsp. chili powder
1/2 tsp. garlic powder
1/8 tsp. pepper
2 large potatoes (about 1 lb.), cut into 1/2" sticks
1/4 cup Swanson(R) Chicken Broth

Mix chili powder, garlic and pepper. Set aside.

Toss potatoes with broth. Drain. Place potatoes on baking sheet. Add seasoning mixture. Toss until evenly coated. Arrange potatoes in single layer. Bake at 450 deg. F. for 30 min. or until golden. Serves 4.

Chef's Tip: Seasoning Roasted Potatoes

Roasted potatoes are fuss-free, mess-free and result in lovely browned wedges or pieces that are crispy on the outside and tender on the inside. Try seasoning potatoes with one of the following and roast as directed above:

2 tsp. garlic pepper or lemon pepper blend
2 tsp. fresh rosemary, 1 tsp. garlic powder, 1/2 tsp. each dry mustard and salt
1 tsp. each chili powder and garlic powder, 1/2 tsp. ground cumin
2 tsp. dried minced onion and 1/2 tsp. seasoned salt
1 tsp. grated lemon peel, 1 tbsp. oregano, 3/4 tsp. salt, 1/2 tsp. garlic powder, 1/4
tsp. black pepper
1 tsp. onion powder, 1/2 tsp. turmeric, 1/4 tsp. cayenne


1 pound ground beef
3 cups uncooked bow tie pasta
1 pound fresh asparagus, cut into 1-inch pieces
3 tablespoons olive oil
1/4 cup minced shallots (about 2 large)
2 or 3 cloves garlic, minced
Salt and pepper

Cook pasta in boiling salted water 10 minutes or until almost tender. Add asparagus, continue cooking 3 to 4 minutes or until pasta and asparagus are tender. Drain well.

Meanwhile brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles. Remove from skillet with slotted spoon. Pour off drippings.

Heat oil in same skillet over medium heat until hot. Add shallots and garlic, cook 3 to 4 minutes or until tender, stirring frequently. Remove from heat. Add beef, toss to mix. Season with salt and pepper, as desired. Combine beef mixture with pasta and asparagus in large bowl, toss well. Makes 4 Servings


1-1/2 pounds ground beef
1 can (15-1/2 ounces) Italian-style diced tomatoes, undrained
1 can (13-3/4 to 14-1/2 ounces) ready-to-serve beef broth
2 cups uncooked bow tie pasta
2 cups sliced zucchini (1/4-inch thick)
3/4 cup grated Parmesan cheese

Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles. Remove from skillet with slotted spoon, set aside. Pour off drippings.

Combine tomatoes, broth and pasta in same skillet, pushing pasta into liquid, bring to a boil. Reduce heat to medium, simmer, uncovered, 15 minutes, stirring frequently. Stir in zucchini; continue cooking 5 minutes or until pasta is tender.

Return beef to skillet. Stir in 1/2 cup of the cheese, heat through. Sprinkle with remaining 1/4 cup cheese before serving. Makes 4 Servings


1 boneless beef top sirloin steak, cut 1 inch thick (about 1-1/4 pounds)
1 package (9 ounces) uncooked refrigerated (fresh) fettuccine
1 package (8 ounces) sliced fresh mushrooms
4 pickled hot or mild cherry peppers, seeded, cut into thin strips
2 tablespoons chopped fresh parsley
Grated Parmesan cheese
Fresh parsley sprigs, whole cherry peppers (optional)


2 tablespoons olive oil
3 cloves garlic, minced
3/4 teaspoon pepper

Combine seasoning ingredients in medium bowl. Remove and reserve 1 tablespoon seasoning for pasta.

Cut beef steak lengthwise in half, then crosswise into 1/4-inch strips. Add beef to remaining seasoning, toss to coat.

Cook pasta according to package directions, drain. Combine pasta and reserved seasoning in large bowl, toss to coat. Keep warm.

Meanwhile heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef, stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink.
Remove from skillet, add to pasta. Repeat with remaining beef. Season with salt, as desired.

Heat same skillet over medium-high heat until hot. Add mushrooms,stir-fry 2 to 3 minutes or until tender. Add to pasta. Add sliced cherry peppers, chopped parsley and 2 tablespoons cheese to pasta, toss lightly. Serve with additional cheese, as desired. Garnish with parsley sprigs and cherry peppers, if desired. 4 Servings


1 pound boneless beef top loin or tenderloin steaks, cut 1 inch thick
Salad greens, fresh rosemary sprigs (optional)
Roasted Vegetables
1 medium Japanese eggplant, cut crosswise into 1-inch thick slices
8 large mushrooms
1 medium onion, cut lengthwise into 8 wedges
1 medium red, yellow or green bell pepper, cut into 1-inch wide strips
1 medium zucchini, cut crosswise into 1-inch thick slices
1-1/2 tablespoons olive oil
tablespoon balsamic vinegar
1 clove garlic, minced
3/4 teaspoon dried rosemary leaves, crushed
Salt and freshly ground black pepper

Heat oven to 425°F. Place vegetables in shallow roasting pan. Combine oil, vinegar, garlic and dried rosemary in small bowl. Drizzle over vegetables, stir to coat. Sprinkle with salt and pepper, as desired. Roast in 425°F oven 25 minutes or until tender, stirring once. Cool slightly.

Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook top loin steaks 12 to 15 minutes (tenderloin steaks 10 to 13 minutes) for medium rare to medium doneness, turning occasionally. Remove, let stand 5 minutes. Carve steaks into thin slices. Arrange beef and vegetables evenly on individual plates. Garnish with greens and rosemary sprigs, if desired. Serves 4.

Cook's Tip: Vegetables may be roasted the day before, cover and refrigerate. Bring to room temperature before serving.


1 pound boneless beef top sirloin steak, cut 1 inch thick
2 teaspoons olive oil
2 cloves garlic, minced
1/2 teaspoon cracked black pepper
1/2 teaspoon salt
1 package (10 to 11 ounces) Caesar salad mix
Grated Parmesan cheese (optional)

Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips. Combine oil, garlic and pepper in large bowl. Add beef, toss to coat.

Heat large nonstick skillet over medium-high heat until hot. Add 1/2 beef mixture, stir-fry 2 to 3 minutes or until outside surface of beef is no longer pink.

Remove from skillet. Repeat with remaining beef. Season with salt.

Combine beef with lettuce and dressing from salad mix in large bowl. Sprinkle with croutons from mix and cheese, if desired. Serves 4.


1 cup Blue Cheese -- crushed
2 cups Mayonnaise
1/2 cup Vinegar
2 tablespoons Sugar
1/2 cup Sour Cream
1 clove Garlic -- minced

Mix all together and beat until fluffy: chill.


6 1 inch thick lean pork chops butterflied
2 Granny Smith apples (peeled and diced fine)
1/2 tsp ground cinnamon
1/8 tsp mashed ginger
1/2 lb medium shrimp (peeled and deveined & chopped)
2 shallots (chopped fine)
2 Tbsp coarse-ground fresh black pepper
2 tsp sea salt (divided)
1 sprig thyme (cut into six pieces)
2 Tbsp oil
1 cup White wine
1 cup raisins (soaked in 1 cup white wine) flat tooth picks

Soak raisins in white wine for 2 hours at room temp. Preheat oven to 350F. Place chops, opened, between two pieces of plastic wrap or in a large zip lock bag. Pound chops with the smooth side of meat with a hammer or a rolling pin, to 1/4 inch thickness. Mix half the salt with the black pepper. Sprinkle on the out- side of chops and push down well.

Place next seven ingredients in order, divided equally, inside each chop. Top with a piece of the thyme sprig. Fold and secure all around with toothpicks. In a large skillet add oil, heat on high and sear the chops.

In a 9 x 13 roasting pan line with enough heavy duty aluminum foil to seal the chops. Add the chops with the wine and raisin mixture . Cover with foil and seal well Cook for 1 hour and 15 minutes. Uncover during last 5 minutes. Use caution; steam will escape upon opening foil. Remove from oven and let stand 5 minutes. Before serving, spoon the raisins over the pork.


2 cans Crescent Rolls (divided use)

2 8-0z. packages cream cheese
3/4 cup sugar
1 teaspoon lemon juice
1 teaspoon vanilla
1 egg yolk (save white)

Grease 9x13 pan. Set oven to 350 degrees. Line greased 9 x 13 inch pan with the crescent rolls. Blend the remaining ingredients, and pour over the rolls. Layer another package of crescent rolls on top of the filling, covering the best you can. Beat egg white with fork. Brush top of rolls with egg white. Bake 20-25 minutes or until rolls are done (golden brown). Drizzle with Lemon-Confectioners sugar icing.


8 oz cream cheese, softened
4.5 Tbsp sugar
1 t vanilla
1 can biscuits, separated
16 oz can cherry pie filling
1/4 c sliced almonds
cinnamon, to taste

In med bowl, mix cream cheese, sugar, and vanilla. Place biscuits on baking sheet; flatten to 4" diameter. Spread cheese over. Distribute cherries evenly; top with almonds. Sprinkle lightly w/cinnamon. Bake 12-15 min, until biscuits brown.


3 pounds broiler chicken
6 cups water
1 tablespoon salt
1 bay leaf
1 pinch thyme
2 sprigs parsley
4 peppercorns
1 celery stalk
1 onion -- studded with
1 whole clove (the spice, not garlic)
2 tablespoons heavy cream
4 cups cooked rice -- kept warm
3 egg yolks
2 tablespoons Swiss cheese -- grated

In Dutch oven, combine water, salt, bay leaf, thyme, parsley, peppercorns, celery, and onion studded with a clove. Bring to boil. Add chicken. Bring again to boil. Cover and simmer gently 1 1/2 hours, or until meat is very tender. Remove chicken and bone it. Reserve 1 cup cooking liquid.

Place rice in heated ovenproof casserole. Arrange chicken on top of rice. Keep warm.

In small, heavy saucepan, cook reserved cooking liquid. Bring to boil. Blend sauce with egg yolks. Off fire, add cheese. Mix well. Pour over meat. Dot with butter. Broil under broiler flame until top is well browned. Yield: 4 servings.


2 Tbsp butter
1 small onion, minced
9 cups chicken stock Salt Freshly ground white pepper
1/2 tsp thyme Pinch freshly ground nutmeg
1 cup favorite flour
2 eggs

In a large saucepan, melt the butter. Add the onion and cook over moderate heat until softened, about 3 minutes. Stir in 8 cups of the chicken stock and bring to a simmer. Season with salt and white pepper to taste.

Meanwhile, in a medium saucepan, combine the remaining 1 cup stock with the thyme, nutmeg, 1/2 teaspoon salt and a pinch of white pepper. Bring to a boil over high heat. Remove from the heat and beat in the flour until thoroughly blended. Let the mixture cool slightly, then beat in the eggs, one at a time.

Drop tablespoons of the dumpling mixture into the simmering soup and cook until the dumplings begin to firm, about 5 minutes. Remove from the heat, cover the saucepan and set aside to steam the dumplings for 3 minutes before serving.


1 cup butter
1 cup granulated sugar
3 tablespoons water
1 tablespoon light corn syrup
1/3 cup chopped Oregon hazelnuts
6 squares semisweet chocolate (6 to 8 squares)
2/3 cup finely chopped Oregon hazelnuts

Melt butter in saucepan. Add sugar, water and corn syrup. Cook to 290 degrees F or until a small amount forms a brittle thread in cold water. Remove from heat. Stir in chopped hazelnuts. Spread evenly on buttered baking sheet. Melt chocolate over hot water. Break toffee into small pieces and coat with chocolate, then roll in finely chopped hazelnuts.

Fresh Mango Chutney with Coconut (Am ki Chatni)

2 firm, slightly under ripe mangoes
2 Tbsp (30 ml) frozen or fresh grated coconut (unsweetened)
2 Tbsp (30 ml) finely chopped fresh cilantro (coriander leaves)
1 Tbsp (15 ml) finely chopped fresh ginger root
1 tsp (5 ml) salt
1/8 tsp (0.5 ml) cayenne pepper, or to taste

Peel the mangoes and remove the flesh from the seeds, discarding the seeds. Combine all ingredients in a small bowl and stir gently to mix. Serve at once, or cover tightly and store in the refrigerator for no more than 8 hours. Makes about 1 1/2 cups (375 ml).

Fresh Cilantro Chutney (Dhanya Chatni)

1/4 cup (60 ml) fresh lemon juice
1/4 cup (60 ml) water
1/4 lb (125 g) fresh cilantro (coriander) stems and leaves, thoroughly washed and
coarsely chopped (about 2 cups, 500 ml, tightly packed)
1/4 cup (60 ml) frozen or fresh grated coconut (unsweetened)
1/4 cup (60 ml) finely chopped onions
2 Tbsp (30 ml) finely chopped fresh ginger root
1/4 tsp (1 ml) cayenne pepper, or to taste
1 tsp (5 ml) sugar
1 tsp (5 ml) salt

Combine the lemon juice, water, and 1/2 cup (125 ml) of the fresh cilantro in an electric blender or food processor and blend at high speed until the mixture is reduced to a puree. Scrape down the sides of the container and add another 1/2 cup (125 ml) of the coriander and puree. Repeat until all the coriander is pureed. Add the remaining ingredients and puree until it is perfectly smooth. Taste and adjust the salt or sugar if necessary. Serve immediately. Will keep for about 1 week, tightly covered and refrigerated. Makes about 2 cups (500 ml).

Date and Lemon Chutney (Nimbu Chatni)

8 ounces (250 g) pitted dates, cut into quarters
2 Tbsp (30 ml) frozen or fresh grated coconut (unsweetened)
1/4 cup (60 ml) fresh lemon juice
2 Tbsp (30 ml) finely chopped fresh ginger root
1 Tbsp (15 ml) finely chopped fresh cilantro (coriander)
1/2 tsp (2 ml) fennel seeds
1/8 tsp (0.5 ml) cayenne pepper, or to taste
2 Tbsp (30 ml) finely chopped onion
Salt and freshly ground pepper to taste

Rub the fennel seeds briskly between the palms of your hands in order to bruise them and to release their aroma. Combine all ingredients in a serving bowl and mix to combine thoroughly. Serve at once or cover tightly and refrigerate for no longer than 2 or 3 days. Makes about 1 1/2 cups (375 ml).


1/4 pound bacon
2 6-oz. cans minced clams
16-oz. clam juice
2 medium onions, chopped
3 medium potatoes, chopped
1 cup cream
1/4 cup flour
Salt and pepper to taste

Cook bacon in a skillet until crisp. Drain and break into pieces. Combine bacon with clams, clam juice, onions and potatoes in a large saucepan and cook over medium heat for 20 - 30 minutes until potatoes and onion are tender. Combine flour and cream and stir until dissolved. Add to clam mixture and stir until thickened. Season with salt and pepper and serve warm.


1 cup Coca-Cola
1/2 cup oil
1 stick butter
3 tablespoons cocoa
2 cup sugar
2 cup flour
1/2 teaspoon salt
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla


1/4 pound butter
3 tablespoons cocoa
6 tablespoons cream or milk
1 teaspoon vanilla
1/2 cup pecans chopped - (to 1 cup)
1 pound confectioners' sugar

In a saucepan, bring Coca-Cola, oil, margarine, and cocoa to a boil, mix the sugar, flour and salt. Pour into the boiling liquid and beat well. Add the eggs, buttermilk, soda, and vanilla and beat well.

Pour into a greased and floured sheet cake pan, and bake at 350F degrees for 20 to 25 minutes.

Frosting: In a saucepan, combine the butter, cocoa, and milk and heat until the butter melts. Beat in the remaining ingredients, and spread on the hot cake. Cool and cut.


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.


1 tbsp Vegetable oil
1 med Onion; finely chopped
2 cups Fresh cornbread crumbs
1 cup Zucchini; coarsely shredded
2 lb Ground beef
1/2 cup Packaged bread crumbs
2 large Egg whites
1 tsp Salt
1 tsp Dried basil
1/4 tsp Crushed red pepper
3/4 cup Parsley leaves (loosely pack
1/3 cup Tomato sauce

In large skillet, heat oil; add onion and sauté until tender. Remove from heat; stir in cornbread crumbs and zucchini until well combined. Set aside to cool. In large bowl, combine beef, bread crumbs, egg whites, salt, basil and red pepper. Place beef mixture on greased sheet of aluminum foil; pat to 10" square. Heat oven to 350~. Spread 1/2 cup parsley leaves over center third of meat square. Gather and lightly press cornbread mixture into a 10" log. Place over parsley-covered center of meat square. Using foil, bring ends of meat together and seal meat to enclose cornbread mixture. Press loaf firmly and place, seam side down and still on foil, in shallow baking pan. Cover top with foil. Bake 1 hour. Uncover loaf, spread ketchup on top and sides and bake 15 minutes longer. This is also good served cold on the next day. Makes great sandwiches.


3 tablespoons of oil
1 tablespoon of Salsa Lizano sauce (or any salsa, or Worcestershire sauce)
1 1/2 cups of cooked black beans
2 1/2 cups of cooked rice
2 tablespoons of bell pepper chopped
2 tablespoons of chopped onions
1 tablespoon of chopped coriander

Sauté the onion and bell pepper in a pan for about 2 minutes, add the black beans and the sauce; leave that cooking for about 10 minutes at medium heat. Once it's done, add the cooked rice and mix with the coriander. You can always add eggs or mix with bacon strips or sausage.


1 head Romaine lettuce
1 sm. pkg. faux crab (sometimes called "krab" or "imitation crab")
1 sm. red onion
1 sm. pkg. Feta cheese
1 bottle Wishbone olive oil, vinaigrette

Quick, easy and delicious. Wash, drain and break lettuce into a salad bowl. Slice onion into circles and add to bowl. Crumble the faux crab and Feta cheese into the bowl. Toss and dress with Wishbone dressing.


3 Tbs (45 ml) ghee (see recipe below)
1 medium onion, thinly sliced
1 lb (450 g) whole fresh or frozen okra, thawed
1 Tbs (15 ml) ground cumin
Salt and freshly ground pepper to taste

Heat the ghee in a large skillet over moderate heat until very hot. Sauté the onion until golden brown, about 8 minutes. Add the remaining ingredients and fry, stirring frequently, until the okra is tender, about 25 minutes. Serves 4 to 6.


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.


1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
15 dried apricot halves (about 3 ounces)
9 pitted prunes (about 3 ounces)
4 pounds pork boneless top loin roast (double)
3/4 teaspoon salt
1/4 teaspoon pepper
1 1/4 cups apple cider or juice
1 tablespoon cornstarch
1 tablespoon cold water

Sprinkle cinnamon and cloves over apricots and prunes; toss to coat. Stuff fruit lengthwise between the 2 pieces of pork roast in ribbon about 2 inches wide (work from both ends of roast). Sprinkle with salt and pepper.

Heat oven to 325F. Place pork, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of pork and does not rest in fat or fruit mixture. Roast uncovered until thermometer registers 170F, about 3 hours. After 1 1/2 hours, brush occasionally with 1/4 cup of the cider.

Remove pork and rack from pan; keep pork warm. Pour remaining cider into roasting pan; stir to loosen brown particles. Mix cornstarch and water; stir into cider mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve with pork. Yield: 12 servings.


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.


1/4 cup Sugar
2 tbsp Cornstarch
1/2 tsp Allspice
1/2 tsp Ground cloves
1 cup Fresh Orange Juice
2 tbsp Vinegar
4 tbsp Butter

Combine sugar, cornstarch, allspice and cloves in a small saucepan. Slowly stir in orange juice and vinegar. Stir constantly over medium heat until sauce thickens. Boil for three minutes. Stir in butter.

1 cup (250 ml) water
1 cup (250 ml) brown sugar
1/2 cup (125 ml) honey
1/3 cup (80 ml) vegetable oil
1/4 cup (60 ml) molasses
3 Tbsp (45 ml) ground cinnamon
8 cups (2 L) oatmeal
1 cup (250 ml) chopped walnuts
1 cup (250 ml) chopped pecans
1 cup (250 ml) sliced almonds
1 cup (250 ml) unsweetened shredded coconut
1 cup (250 ml) shelled sunflower seeds
1/4 cup (60 ml) sesame seeds
1/4 cup (60 ml) wheat germ
3 cups (750 ml) raisins

Combine the water, brown sugar, honey, oil, molasses, and cinnamon is a saucepan and bring to a simmer over moderate heat. Combine all of the remaining ingredients except the raisins in a very large mixing bowl and add the syrup, stirring to combine thoroughly. Divide the mixture between 2 or 3 sheet pans and bake in a preheated 250F (120C) for 2 to 3 hours, stirring every 20 minutes, until toasted and dry. Allow to cool and add the raisins. Makes about 4 quarts (4 L).


2-1/2 to 3-1/2 pounds boneless corned beef brisket
2 cups water
1/4 cup honey
1 tablespoon Dijon-style mustard

Dilled Cabbage

1 medium head cabbage (about 2 pounds), cut into 8 wedges
3 tablespoons butter, softened
1 tablespoon Dijon-style mustard
1-1/2 teaspoons chopped fresh dill

Heat oven to 350°F. Place corned beef brisket and water in Dutch oven. Bring just to a simmer, do not boil. Cover tightly and cook in 350°F oven 2-1/2 to 3-1/2 hours or until brisket is fork-tender.

About 20 minutes before brisket is done, steam cabbage 15 to 20 minutes or until tender, keep warm. Remove brisket from water, trim fat.

Place on rack in broiler pan so surface of beef is 3 to 4 inches from heat.

Combine honey and 1 tablespoon mustard. Brush top of brisket with 1/2 of glaze, broil 3 minutes. Brush with remaining glaze, broil 2 minutes or until glazed.

Combine butter, 1 tablespoon mustard and dill, spread on hot cabbage wedges. Carve brisket diagonally across the grain into thin slices. Serve with cabbage.
Makes 6 to 8 Servings

Cook's Tip: One-half teaspoon dried dill weed may be substituted for fresh dill, if desired.


12 regular marshmallows
1/3 cup milk
1/2 cup broken milk chocolate bars with almonds (2 1/2 oz.)
1/2 cup whipping cream
1/4 cup coarsely crushed vanilla wafers
1 tablespoon butter, melted

In small saucepan combine marshmallows and milk; stir over medium heat until
marshmallows are melted. Remove from heat. Add chocolate to marshmallow
mixture, stirring until chocolate is melted. Cool. Whip cream; fold into chocolate mixture. Combine the vanilla wafers and melted butter. Spoon chocolate mixture into 4 sherbet glasses. Top with the crumb mixture. Chill 3 to 4 hours. Serves 4.


2 1/2 - 3 lbs lamb chops not less than 1 inch thick
8 medium carrots
8 medium onions
8 -12 medium potatoes
salt and freshly ground pepper
1 1/4 to 1 1/2 pints beef stock (lamb stock if possible) or water
1 sprig of thyme
1 tbsp. roux, optional - see recipe
1 tbsp. freshly chopped parsley
1 tbsp. freshly chopped chives

4 oz butter (1/2 stick)
1/2 cup flour

Preheat the oven to 350 degrees. Cut the chops in half and trim off some of the excess fat. Set aside. Render down the fat on a gentle heat in a heavy pan (discard the rendered down pieces of fat).

Coat the meat with a little flour and brown in the hot fat on the pan until it is slightly brown. Transfer the meat into a casserole, and then quickly toss the onions and
carrots in the fat. Build the meat, carrots and onions up in layers in the casserole; carefully season each layer with freshly ground pepper and salt. De-glaze the pan with stock and pour into the casserole. Peel and quarter the potatoes and lay them on top of the casserole, so they will steam while the stew cooks. Season the potatoes with salt & pepper. Add a sprig of thyme on top, bring to a boil on top of the stove, and cover with the lid of the saucepan.

Transfer to the oven or allow to simmer on top of the stove until the stew is cooked, 1-11/2 hours. When the stew is cooked, pour off the cooking liquid, de-grease and reheat in another saucepan. Slightly thicken by whisking in a little roux. Check seasoning, and then add chopped parsley and chives. Pour over the meat and
vegetables. Bring the stew back up to boiling point and serve from the pot or in a large pottery dish.


Melt the butter and cook the flour in it for 2 minutes on a low heat, stirring occasionally. Use as required. Roux can be stored in a cool place and used as required or it can be made up on the spot if preferred. It will keep at least 2 weeks in a refrigerator.

Irish Stew with Pearl Barley

Add 1-2 tablespoons pearl barley with the vegetables. Increase the stock to 2 pints as the pearl barley soaks up a lot of liquid.


4 cups flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup raisins
3/4 cup currents
3/4 cup craisins
1/2 cup dried apple -cut up
1 tablespoon caraway seeds
2 eggs or equivalent in egg beaters
1 1/4 cups buttermilk*
1 cup non-fat sour cream

*1/4 cup powdered buttermilk with 1 1/4 cup water makes 1 1/4 cup buttermilk

Heat oven to 350°. Grease a 9 inch round cast iron skillet.

Combine flour, sugar, baking powder, baking soda, salt, fruit and caraway seeds in a large bowl. Blend eggs (or egg beaters), buttermilk and sour cream in small bowl. Add to flour mixture until flour is moistened. Dough is very sticky. Put in the skillet. Sprinkle a little flour on top.

Bake at 350° for 65 - 75 minutes or until wooden toothpick comes out clean. Cool in skillet about 10 minutes, remove and cool on wire rack. If you want, you can add nuts; you can adjust the fruit; you can add or remove any of the fruits and replace with other kinds. Adjust to your own liking. Soda bread with fruit in it is often called "Spotted Dick."


1 cup dried brown lentils, rinsed
8 ounce can tomato sauce
Corn tortillas
1 packet dry taco seasoning mix OR
tsp each cumin, garlic salt, paprika, onion powder, and a pinch of cayenne
Handful of textured soy protein, (or textured vegetable protein) optional
Iceberg lettuce (shredded)
Cucumber (seeded, peeled, sliced)
Tomatoes (chopped)
Lemon or lime wedges (optional)

Cover the lentils with water in a large saucepan. They expand tremendously, so use a large pot. Add tomato sauce, textured soy protein (or tvp), and the taco seasoning.

Bring to high heat until boiling. Simmer at low heat until the mixture thickens. Add more water if necessary and stir often so that the bottom does not burn. This process will take about an hour. You want to cook it until it's about the consistency of cooked oatmeal.

Taste the mixture and add more seasonings if necessary. Add more textured soy protein if you want more texture, and continue to heat until the tsp is fully hydrated.

In the meantime, heat the corn tortillas in the oven, directly on the oven rack for
about 5 minutes at 350 degrees. Assemble the tacos as desired. Squeeze the lemon wedges over the tacos.

This recipes makes a large quantity and is very flexible with the garnishes. Experiment by adding chopped avocado, cilantro, onion, etc.


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.


1 Tbsp. olive oil
1 cup onion, chopped
2 cloves garlic, minced
1/2 cup dry white wine
1/4 cup green olives, chopped
Salt and pepper to taste
4 - 6 swordfish steaks
2 cups fresh tomatoes, chopped
1/3 cup flat leaf parsley, chopped

Sauté onion and garlic in olive oil. Reduce heat and add white wine and green olives and cook for about a minute. Sprinkle fish with salt and pepper. Place onion mixture along the bottom of a baking dish. Place fish on top and bake for 25 minutes at 400 degrees or until fish is flaky. Serve with a topping of chopped tomatoes and parsley on each swordfish steak.


1/2 cup butter or margarine
2 tbsp. confectioners sugar
1 cup flour
1 cup pecans, chopped
1 tsp. vanilla

Cream together the butter and sugar until light. Add flour, pecans and vanilla. Roll dough into 1 inch balls. Place on greased baking sheet and flatten slightly. Bake at 300 degrees for 25 to 30 minutes to only a light color. Roll in additional powdered sugar while warm. Let cool, roll again in confectioners sugar.


6 cups mixed greens (in large separate bowl)

1 15-oz. can beets, chopped
1/4 cup red wine vinegar
1 and 1/2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. sugar
1/4 cup flat-leaf parsley, chopped
Salt and pepper to taste

Combine beets with remaining ingredients and toss to coat. Just before serving place beet mixture over fresh greens and serve.


3 lbs. Ground Beef
1 cup Onion, Finely Chopped and divided in half
3 Eggs
1/2 tsp Garlic Powder
1/2 tsp Salt
1/2 tsp Black Pepper
3/4 lb Bacon slices
1 (4 oz. can) Mushroom Pieces, Drained

Combine beef, 1/2 of onions, garlic powder, salt and pepper. Sauté remaining onions and mushrooms. Roll meat into rectangular shape and spread with
sautéed mixture. Roll up like a jelly roll. Slice in 1 to 2 inch pieces. Wrap bacon slices around the pieces and secure with toothpicks. Place on baking pan and bake at 350 deg. F. for one hour.


1/2 oz. Stolichnaya vanilla vodka
1/2 oz. dark crème de cacao
1 oz. Baileys Irish Cream Liqueuer

[Mountain oysters (Texas Calf Fries) are the testicles of young male beeves that are removed in order to keep the herd healthy and the meat tender. Un-cut male cattle are aggressive, their meat is tough, and they cause inbreeding, thus impacting the general health of the herd.]

In a bowl, beat together 1 egg and 1 cup of milk. Set aside. In another bowl, mix equal parts flour and cornmeal; season with salt and pepper.

Dip "fries" in egg-milk mixture, then into flour-cornmeal mixture. Deep fry in hot shortening.

Your "fries" are done when they float to the surface. Drain on paper towels and serve warm with your favorite dip.


2 teaspoons vegetable oil
1 1/2 pounds pork tenderloin black pepper -- to taste
1/2 cup white wine or apple juice
2 tablespoons orange marmalade
1 tablespoon Dijon mustard
1 tablespoon butter

Heat the oil in a 12-inch, extra-deep nonstick skillet over medium heat. Sprinkle the pork lightly with black pepper. Cut the pork into 1/4-inch-thick slices (some pieces will be very small.) Add the meat to the skillet as you slice. Raise the heat to medium-high. Cook until lightly browned on the first side, about 5 minutes.

Meanwhile, measure out the wine and set aside. Turn the pork slices over, and
continue to cook 4 to 5 more minutes, or just until the pork is cooked through. (If the pan becomes dry, lower the heat and add 2 tablespoons water.) Remove the pan from the heat. Remove the pork to a serving plate and set aside. Return the pan to the stove over medium heat and immediately pour in the wine.

Bring the wine to a boil, stirring constantly to loosen any brown bits from the bottom of the pan. Cook, stirring, for 1 minute. Add the marmalade and mustard
and stir briskly to mix well. Remove the pan from the heat and swirl in the butter just until the butter is dissolved. Drizzle the sauce over the pork slices and serve at once.


This easy to make sauce is so tasty and versatile. You can substitute crushed or whole tomatoes for the diced. Crushed will give you a smooth, thick sauce; whole adds a nice chunkiness. Serve this sauce with your favorite pasta.
1 tsp olive oil
1 cup chopped onion
4 garlic cloves, minced
1/2 cup dry red wine or 2 Tbsp balsamic vinegar
1 Tbsp sugar
1 Tbsp chopped fresh or 2 tsp dried basil
2 Tbsp tomato paste
1/2 tsp dried Italian seasoning
1/4 tsp black pepper
2 (14.5 oz) cans diced tomatoes, undrained
2 Tbsp chopped fresh parsley

Heat oil in a saucepan or large skillet over medium-high heat. Add onion and garlic; sauté 5 minutes. Stir in wine and next 6 ingredients (wine through tomatoes), and bring to a boil. Reduce heat to medium, and cook, uncovered, about 15 minutes. Stir in parsley. Yield: 3 cups


1 29-oz. can sliced peaches in syrup, undrained
1 Tbsp. cornstarch
2 Tbsp. cold water
1/4 cup butter, divided
1 cup baking mix
1/4 cup milk
2 Tbsp. sugar

Heat peaches in a saucepan until warm. Combine cornstarch and water and mix until cornstarch dissolves. Pour cornstarch mixture into peaches and stir until thickened. Pour peaches into a 2-quart casserole. Slice butter and dot peaches with 2 tablespoons of the butter slices. Combine baking mix, milk, sugar and remaining butter and mix until dough forms. Place spoonfuls of dough along top of peaches. Bake at 400 degrees for 20 minutes.


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


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.

(Kesar Chaval) Every authentic India meal has a starch as the staple, usually either bread or rice. Potatoes aren't considered starches, so it is perfectly acceptable to accompany them with a rice dish such as this one. And since no self-respecting Indian cook would put out a table without a few chutneys, several recipes are included here.

2 cups (500 ml) basmati or other long-grain rice
1 tsp (5 ml) saffron threads
4 cups (1 L) plus 3 Tbsp (45 ml) boiling water
6 Tbsp (90 ml) ghee (see recipe below)
A 2-inch (5 cm) piece of cinnamon stick
4 whole cloves
1 medium onion, finely chopped
2 Tbsp (30 ml) salt, or to taste
1 Tbsp (15 ml) dark brown sugar
1/4 tsp (1 ml) ground cardamom

Place the rice in a large pot and cover with water. Rub the rice and change the water 4 or 5 times, until the water remains absolutely clear. Drain the rice thoroughly and set aside. Place the saffron in a small bowl with 3 tablespoons (45 ml) boiling water and soak for about 10 minutes. Meanwhile, heat the ghee in a large pot with a tightly fitting lid over moderate heat until very hot and sauté the
cinnamon and cloves for 30 seconds. Add the onions and sauté, stirring frequently, until golden brown, about 8 minutes. Add the rice and stir until the rice is a light golden color, about 5 minutes. Add the remaining 4 cups (1 L) water, the saffron and it's liquid, and the remaining ingredients, stirring constantly. Bring to a boil over high heat, reduce the heat to the lowest setting, and simmer tightly
covered for 25 minutes. Fluff with a fork before serving Serves 6 to 8.

Makes about 3 Dozen Cookies

1 -1/4 cups granulated sugar
1 cup Butter Flavor Crisco all-vegetable shortening or 1 Butter Flavor Crisco stick
2 eggs
1/4 cup light corn syrup or regular pancake syrup
1 tablespoon vanilla
3 cups all-purpose flour (plus 2 tablespoons), divided
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon peppermint extract
Green food color

Place sugar and shortening in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs, syrup and vanilla, beat until well blended and fluffy.

Combine 3 cups flour, baking powder, baking soda and salt. Add gradually to shortening mixture, beating at low speed until well blended.

Place half of dough in medium bowl. Stir in peppermint extract and food color, a few drops at a time, until of desired shade of green.

Shape each dough into disk. Wrap with plastic wrap. Refrigerate several hours or until firm.

Sprinkle about 1 tablespoon flour on large sheet of waxed paper. Place peppermint dough on floured paper, flatten slightly with hands.

Turn dough over, cover with another large sheet of waxed paper.

Roll dough into 14 x 9-inch rectangle. Set aside. Repeat with plain dough.

Remove top sheet of waxed paper from both doughs. Invert plain dough onto peppermint dough, aligning edges carefully.

Roll layers together lightly. Remove waxed paper from plain dough.

Trim dough to form rectangle. Roll dough tightly in jelly-roll fashion starting with long side and using bottom sheet of waxed paper as a guide, removing waxed paper during rolling.

Wrap roll in waxed paper, freeze at least 30 minutes or until very firm.

Heat oven to 375ºF. Place sheets of foil on countertop for cooling cookies.

Remove roll from freezer, remove wrapping. Cut into 3/8-inch-thick slices. Place slices 2 inches apart on ungreased baking sheet.

Bake one baking sheet at a time at 375ºF for 7 to 9 minutes or until edges of cookies are very lightly browned. DO NOT OVERBAKE.

Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.

Serves 4

1 lb. lean beef
2 Tbsp Heinz Asian Sauces - Soy
black pepper, to taste
2 Tbsp. peanut oil
1 lb bag Heinz Rice 'N Veggies - Chinese Mix
1/2 lb can pineapple pieces in natural juice (2 tbsp. juice reserved)
1/2 cup Satay sauce
1/4 cup coconut cream (optional)
roasted peanuts to garnish

Slice the beef into 1cm dice and season with soy sauce and pepper. Heat the oil in a wok. Stir fry the beef in batches over a high heat, until browned. Set aside.

Add the Chinese veggie mix and stir-fry over a high heat until hot.

Return the beef to the wok with the pineapple, reserved juice, satay sauce and 1/4 cup of coconut cream (if using). Toss quickly to mix and then serve in bowls garnished with peanuts.


1 pound Chicken Breasts, no skin, no bone, cubed
1/2 teaspoon Paprika
1 teaspoon Ginger Root -- minced
2 tablespoons Sesame Seeds -- toasted
1/2 cup Onion -- chopped
5 tablespoons Orange Juice, frozen concentrate
1/4 cup Water
1 pound Broccoli -- coarsely chopped
1 medium Lemon

Combine all ingredients except broccoli and lemon in bowl, cover and marinate for at least 60 minutes (over night is best). Heat wok or skillet over medium high heat. Stir-fry chicken mixture and broccoli for 15 minutes or until broccoli is just tender. Do not overcook. Serve with fresh lemon wedges.


1 cup chopped green pepper
3/4 cup chopped onion
1 teaspoon vegetable oil
2 cups peeled diced tomatoes
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/4 teaspoon red pepper
1/8 teaspoon pepper
2 1/2 cups uncooked, cleaned small fresh shrimp
1 cup chopped, cooked chicken
2 cups hot, cooked rice

Sauté green pepper and onion in oil .in a large skillet until vegetables are tender.
Stir in tomatoes, salt, garlic powder, chili powder, red pepper, and pepper. Bring to a boil. Reduce heat, and simmer, uncovered, 20 to 30 minutes or until mixture thickens.

Stir in shrimp and chicken (mixture will thin when shrimp is added). Return to a boil; reduce heat, and cook 1 to 2 minutes or until shrimp turn pink.


6 pieces Lasagna -- uncooked
2 teaspoons vegetable oil
2 red bell peppers -- diced
3 cloves garlic -- minced
1 28-ounce can crushed tomatoes
1/2 teaspoon salt
1 10-ounce package frozen peas -- thawed
Pinch saffron
Grated zest of 2 oranges*
3 cups grated part-skim Mozzarella cheese -- divided

Cook lasagna according to package directions; drain.

Preheat oven to 350F. Warm the oil in a large, non-stick skillet over medium heat. Add peppers and garlic. Sauté until peppers are very soft. Add tomatoes, saffron, orange zest and salt. Remove from heat and set aside 1 cup of tomato mixture.

Spread a little of the tomato mixture in the bottom of a 9 × 13 × 2-inch baking dish. Cover with four pieces of lasagna (three lengthwise, one widthwise) and then continue by adding cheese, peas, tomatoes and lasagna. Top with reserved tomatoes and cheese. Bake uncovered until browned on top and bubbly, about
40 minutes. Yield: 10 servings.

Makes 8 servings

1 1/3 cups long grain rice
2 2/3 cups fat- free chicken broth
1 (14 1/2 oz.) can Mexican style stewed tomatoes with juice
3/4 cup reduced- fat sour cream
1 cup shredded reduced- fat cheddar cheese (4 oz.)
3 tablespoons chopped pickled jalapeno peppers
2 tablespoons chopped fresh cilantro for garnish

Heat oven to 375 degrees. Cook rice, using the broth as liquid, according to rice package directions. Meanwhile, coat an 8x12 inch baking dish with cooking spray. In a small bowl, combine tomatoes with sour cream. Layer half the cooked rice, half the tomato sour cream mixture and half the cheese. Repeat layers. Bake 30 to 35 minutes or until cheese is lightly browned and casserole is bubbly.
Garnish with cilantro and peppers.


1 4-pack of steaks
2 29 oz cans stewed tomatoes
2 large onions
1/2 tsp sugar
salt and pepper to taste
garlic powder to taste
1 1/2 tablespoons Worcestershire sauce

Cut all fat off of the steaks; if you want you can cut them into serving sized portions. In slow cooker, layer tomatoes, meat, onions and seasonings, ending with a layer of tomatoes. Cook on medium setting for approximately hours. Make sure that the liquid stays ABOVE the meat. If you have to, add some water or beef broth so that the liquid stays above the level of the meat.

Serve with onion mashed potatoes, and some kind of corn. The tomato broth that is left, is very good over the mashed potatoes.

[Calf fries (mountain oysters) are the testicles of young male beeves that are removed in order to keep the herd healthy and the meat tender. Un-cut male cattle are aggressive, their meat is tough, and they cause inbreeding, thus impacting the general health of the herd.]

Dip frozen "calf fries" into hot but not boiling water for 3 to 4 minutes.

Drain and peel off outer membrane. Cut into bite-size chunks. Pat dry with paper towels.

Sprinkle with salt and pepper. Dredge in cornmeal, pressing meal on with your finger tips so it adheres. Shake off any excess. Let stand a few minutes so the coating will set.

Heat about 1/2 inch of shortening in a large heavy skillet. Fry the "calf fries" a few at a time until crisp and brown on all sides. Drain on paper towels. Serve warm. Delicious with scrambled eggs or dips.


1 pkg Oriental noodles
2-3 peppers (combination of red green yellow & orange)
1/2 to 1 cup cashews
2 cloves garlic, minced
1" square of ginger, minced
4 Tbsp oil
1/2 tsp sesame oil
3 tsp lemon juice
6 Tbsp brown sugar
6 Tbsp soy sauce

Boil noodles in a pot of water for about 2-3 minutes (do not over-cook) and then drain and rinse with cold water until noodles are completely cool. Place in large bowl. Cut up peppers into small chunks and put on top of noodles. Add cashews.

Next, in a small bowl, combine the rest of the ingredients. You can vary the amounts to taste. These are approximate amounts.

Add this mixture to noodles and peppers by pouring in a spiral and then stirring lightly to cover all noodles. This recipe is best made a day ahead and refrigerated so flavors can strengthen. And if you want more protein you can add tofu chunks. Serves: 4-6.


1 can (28 ozs.) whole tomatoes
1 medium onion, sliced
1/2 lb fresh green beans, sliced
1/2 lb fresh okra, cut into 1/2-inch pieces or
1/2 10-oz. package frozen okra
3/4 cup finely chopped green pepper
2 Tbsp lemon juice
1 Tbsp chopped fresh basil, or 1 tsp. dried basil, crushed
1 1/2 tsp chopped fresh oregano leaves, or
1/2 tsp dried oregano, crushed
3 medium (7-inch long) zucchini, cut into 1-inch cubes
1 medium eggplant, pared and cut into 1 inch cubes
2 Tbsp grated parmesan cheese

Drain and coarsely chop tomatoes. Save liquid. Mix together tomatoes and reserved liquid, onion, green beans, okra, green pepper, lemon juice, and herbs. Cover and bake at 325F degrees for 15 minutes. Mix in zucchini and eggplant and continue baking, covered, 60 to 70 more minutes or until vegetables are tender. Stir occasionally. Sprinkle top with parmesan cheese just before serving. Makes 8 servings.


1/2 cup guacamole
4 hoagie buns or sandwich buns, split
4 slices (3/4 oz. each) deli Monterey Jack cheese, cut in half diagonally
16 thin slices cucumber
8 thin red bell pepper rings
4 slices (3/4-ounce each) deli American cheese, cut in half diagonally
8 thin slices tomato Coarsely ground pepper

Spread guacamole on cut-sides of buns. To assemble each sandwich, layer bottom half of each bun with 2 halves Monterey jack cheese, 4 slices cucumber, 2 pepper rings, 2 halves American cheese and 2 slices tomato; sprinkle with pepper. Top each with remaining bun half. Secure with toothpick. Makes 4 servings.







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