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).

 



ALE-SOUSED PORK WITH POTATOES AND LEEKS

APPLE DUMPLINGS
ASPARAGUS WITH HARD-COOKED EGG
BAKED APPLE BLOSSOM EGGS
BASIC BREAKFAST DOUGH
BEEF RIB ROAST WITH YORKSHIRE PUDDINGS
BEEF T-BONE STEAK & VEGETABLE DINNER FOR TWO
BEEF TENDERLOIN STEAKS WITH BLUE CHEESE TOPPING
BISCUIT TACO CASSEROLE
BLACK BEAN QUESADILLAS
BLACKBERRY AND APPLE CRUMBLE
CAESAR SALAD BEEF BURGERS ON GARLIC CROSTINI
CAFÉ CORN CHOWDER
CASHEW RICE
CHATEAUBRIAND
CHEESECAKE FACTORY CHEESECAKE
CHICKEN ASPARAGUS FRITTATA
CHICKEN SAUSAGE SKILLET SUPPER
CHICKEN WITH ANGEL HAIR PASTA AND PEANUT SAUCE
CHILI SAUCE
CLASSIC MEATLOAF
CORN CHOWDER
CRANBERRY JELL-O SALAD
CREAM CHEESE POTATOES
CREAMY COUNTRY POTATO SALAD
CROCKPOT MINESTRONE SOUP
DEEP FRIED SQUID
DIJON CHICKEN CUTLETS
EASTER LEMONADE DESSERT
FAT WILLY'S BROCCOLI SALAD
FILETS MIGNONS WITH BACON AND BLUE CHEESE

FROZEN CREAMY APRICOT BARS
GINGER-SOY LONDON BROIL
GREEN CHEESE ENCHILADAS
HOPPIN' JOHN
HOT LEMON CHICKEN
KAHLUA CHOCOLATE STRAWBERRIES
LEMON CHICKEN PASTA
LENTIL STEW
LOBSTER SHRIMP
MINI BEEF WELLINGTONS
PALM COURT CAKE
PASTA WITH OLIVE SAUCE
PENNSYLVANIA DUTCH CORN PIE
PIMENTO CHEESE SWEETHEART CASSEROLE
POBLANO POTATO SALAD
POTATO CLAM CHOWDER
RICE SALAD
SCANDINAVIAN KRUMKAKES
SNAIL CROSTINI
SOUTHERN CRAB CAKES WITH REMOULADE DIPPING SAUCE
SPICED OVEN FRIES and SAUCE
SPICED PUMPKIN SOUFFLÉ PANCAKES
SPICY PORK QUESADILLAS
SPRINGTIME PASTA SALAD
SPRINGTIME SOUP
TEN TIPS FOR GREAT GRILLED STEAK
VEGETABLE PAELLA
VEGETABLE PIE
WARM GINGER CAKE
ZESTY BEAN AND RICE CASSEROLE


ALE-SOUSED PORK WITH POTATOES AND LEEKS
MAKES: 2 servings

2 teaspoons canola oil
2 (8-ounce) bone-in pork chops
2 medium leeks, cleaned and sliced (about 2 cups)
3/4 pound red or yellow potatoes, with skin, sliced
2/3 cup dark ale
2 tablespoons cider vinegar
2 tablespoons coarse mustard
Salt and freshly ground pepper
2 scallions, sliced

Heat oil in nonstick skillet on high heat. Brown chops about two minutes per side. Remove to a plate and set aside.

Add leeks, potatoes, ale and cider vinegar to skillet. Reduce heat to medium. Cover with lid and simmer 10 minutes or until potatoes are cooked. Stir in the mustard.

Return pork chops to skillet, cover and simmer five minutes or until chops are cooked through (internal temperature 160 degrees). Add salt and pepper to taste. Serve sprinkled with scallions.

APPLE DUMPLINGS
(Yield: 4 dumplings)

1 recipe Basic Pie Shell

4 apples
1 tbsp (15 mL) lemon juice
3 tbsp (45 mL) granulated sugar replacement or granulated fructose
1/4 tsp (2 mL) cinnamon
4 tsp (20 mL) margarine
1 egg white (slightly beaten)

Roll out pie dough and cut into 4 equal pieces. Peel and core apples and sprinkle them with lemon. Place 1 apple in center of each piece of dough. Combine sugar replacement and cinnamon in a bowl, sprinkling evenly into cavity of apples. Top each apple with 1 tsp (5 mL) margarine. Bring opposite ends of dough up over apple. Moisten slightly with water; seal securely. Brush with beaten egg white and place in shallow baking pan. Bake at 425 F (220 C) for 35 to 45 minutes, or until pastry is golden brown.

ASPARAGUS WITH HARD-COOKED EGG
Eggs have been revered as magical symbols for millennia. Vernal (Spring) Equinox, the time of birds' egg-laying, is the perfect time to celebrate eggs. (Did you know that the traditional Easter-egg hunt has its roots in our ancient ancestors' hungry search for bird eggs?) This dish pairs them with asparagus, a lively reminder of the green things coming back to life is so many areas of the world. But there's more to this recipe than a link with tradition: asparagus is rich in immunity-enhancing antioxidants and vitamins. Eggs have lots of Omega-3 oil and biotin, useful in the metabolism of carbohydrates and fats. The combination is unbeatable springtime nutrition.

2 pounds thin asparagus
1 hard-cooked egg, shelled and chopped fine
1 tablespoon finely chopped fresh parsley leaves
salt and freshly-ground black pepper to taste
2 tablespoons unsalted butter, melted

1. Snap off the ends of the asparagus. You should end up with about a pound of asparagus tips.

2. Place the asparagus tips in a large non-reactive skillet and cover with water. Turn the heat to high, bring water to a boil, and cook the asparagus tips until they are soft, about 25 minutes. Drain and arrange them on an oval platter with all the tips pointing in one direction.

3. Sprinkle the asparagus with the chopped egg and parsley and season with salt and pepper. Pour the butter over everything and serve immediately. Serves 4.

BAKED APPLE BLOSSOM EGGS
(La Belle Maison B&B, Plattsburg, MO.)

Turkey Bacon
Eggs
Chopped Fresh Herbs
Cream, Milk or Half & Half

Spray muffin tin with Pam. Line each cup with turkey bacon. Break an egg into each cup. Top each egg with 1 tablespoon milk (or like product). Sprinkle with chopped herbs. (Your choice or what you have available. Parsley, thyme, and/or chives makes a good mixture.) Bake at 350° F. approximately 15 minutes.

If you don't use all of the cups in your muffin tin, be sure to put water in the empty cups to keep the pan from warping

BASIC BREAKFAST DOUGH

5 3/4 cups Flour -- (5 3/4 to 6 1/4 cups)
2/3 cup Sugar
2 packages Active Dry Yeast
1 teaspoon Salt
3/4 cup Water -- reserved from boiling potatoes
1/3 cup Butter or Margarine
3 Eggs -- at room temperature
1 cup Potato, mashed -- at room temperature*

Cinnamon Streusel Topping
1 1/2 cups Brown Sugar -- packed
1 1/2 teaspoons Cinnamon -- ground
1/3 cup Butter or Margarine -- softened

In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt.
Heat water and butter until very warm (120º to 130ºF). Gradually add to dry
ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl
occasionally. Add eggs and potato; beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. (For Rapid Rise Yeast, cover kneaded dough; let rest on floured surface 10 minutes. Proceed with recipe.) Meanwhile, combine ingredients for topping. Blend well.

Punch dough down and turn out onto lightly floured surface. Divide into 2 equal pieces. Roll to fit 2 greased 9- × 13-inch baking pans or 2 greased 12-inch pizza pans. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. With finger, make indentations in dough at 1-inch intervals. Sprinkle topping evenly over dough, filling indentations. Bake at 375 degrees F for 15 to 20 minutes or until done. Switch positions of pans on oven racks halfway through baking time for even browning. Remove from pans and cool on wire racks. Makes 2 coffeecakes.

For Freezing To Bake Later: Place rolled dough into pans as described above,
then sprinkle topping evenly over dough. Cover pans tightly with a double layer of foil, label and freeze immediately to prevent rising. To bake, thaw for 3 - 4 hours at room temperature, until dough has risen to double in size, then make finger indentations as described above, rearranging topping as needed. Bake at 375 degrees F for 15 - 20 minutes or until done. Switch positions of pans on oven racks halfway through baking time for even browning. Remove from pans and cool on wire racks.

Date Nut Loaves

Prepare dough as directed and let rise (or rest) once. Omit topping. Punch dough down and turn out onto lightly floured surface. Knead in 1 cup toasted, blanched slivered almonds and 1 cup chopped dates. Divide dough in half. Roll each to 7- × 11-inches. Roll up from short sides and pinch seams and ends to seal. Place in 2 greased 8 1/2- × 4 1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes. With sharp knife, make lengthwise slash (1/8-inch deep) on top of loaves. Brush with 1 lightly beaten egg white and sprinkle with 1 tablespoon sugar and 2 tablespoons blanched, slivered almonds, dividing evenly. Bake at 375ºF for 40 minutes or until done. Remove from pans and cool on wire racks. Makes 2 loaves

Orange Date Buns

Prepare dough as directed except add 2 tablespoons grated orange peel along
with water. After first rise (or rest), punch dough down. Divide dough into 24 equal pieces. Form into balls. Place 1-inch apart on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Prepare topping as directed. Pat 1 scant tablespoon topping on each roll. Bake at 375ºF for 20 minutes or until done. Switch position of pans on oven racks halfway through baking time for even browning. Remove from sheets and cool on wire racks. Makes 24 rolls

NOTES : *To use instant potatoes: Combine 3/4 cup water and 1/4 cup milk in
saucepan; bring to boil. Remove from heat and stir in 3/4 cup instant potato flakes or buds. Cool to room temperature.

BEEF RIB ROAST WITH YORKSHIRE PUDDINGS

1 beef rib roast (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 lbs)
6 cloves garlic, minced
1-1/2 teaspoons dried thyme
1 teaspoon cracked black pepper

Heat oven to 350°F. Combine garlic, thyme and pepper, press onto beef roast. Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover.

Roast in 350°F oven 2-1/4 to 2-1/2 hours for medium rare, 2-3/4 to 3 hours for medium doneness. Remove roast when meat thermometer registers 135°F for medium rare, 150°F for medium. Tent with foil. Let stand 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare, 160°F for medium.) Carve roast. Season with salt. Serve with Yorkshire puddings. 8 to 10 servings.

YORKSHIRE PUDDINGS:

1 cup all-purpose flour
1 cup milk
2 tablespoons snipped fresh chives
2 eggs
1/4 teaspoon each salt and dried thyme
2 tablespoons butter, melted

Combine flour, chives, salt and thyme in bowl. In separate bowl, whisk milk and eggs, gradually add to flour mixture. Beat until smooth. (Refrigerate up to 1 hour, if desired.)

After removing roast, heat oven to 450°F. Spoon butter into 12 muffin cups, tip to coat bottoms. Fill halfway with batter. Bake in 450°F oven 15 to 18 minutes or until puffed and golden. Serve immediately. Makes 12 servings.

BEEF T-BONE STEAK & VEGETABLE DINNER FOR TWO

1 beef T-bone or Porterhouse steak, cut 1 inch thick (about 1 pound)
1 large all-purpose potato
2 teaspoons olive oil
1/2 teaspoon dried Italian seasoning, crushed
1 medium yellow squash, cut lengthwise in half
1 small red bell pepper, cut lengthwise into 6 pieces
2 tablespoons grated Parmesan cheese
Salt and pepper

Pierce potato with fork. Microwave on HIGH 3 minutes, cool slightly. Cut lengthwise into 4 wedges. Combine oil and Italian seasoning, brush on cut surfaces of vegetables. Sprinkle with cheese.

Place beef steak and vegetables on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 15 to 20 minutes for medium rare to medium doneness and until vegetables are tender, turning once.

Remove bone, carve steak into thick slices. Season beef with salt and pepper, as desired. Serve with vegetables. Makes 2 Servings

Grilling Note: Brush vegetables with oil-seasoning mixture, place well-trimmed steak and vegetables on grid over medium, ash-covered coals. Grill, uncovered, 14 to 16 minutes for medium rare to medium doneness and until vegetables are tender, turning occasionally. About 5 minutes before vegetables are done, sprinkle with cheese

BEEF TENDERLOIN STEAKS WITH BLUE CHEESE TOPPING

4 beef tenderloin steaks, cut 1 inch thick (about 1 pound)
1 large clove garlic, cut in half
1/2 teaspoon salt
2 teaspoons chopped fresh parsley

Topping
2 tablespoons cream cheese, softened
4 teaspoons crumbled blue cheese
4 teaspoons plain yogurt
2 teaspoons minced onion
Dash ground white pepper

Combine topping ingredients in small bowl.

Rub both sides of beef steaks with cut sides of garlic clove. Place steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat.

Broil 13 to 16 minutes for medium rare to medium doneness, turning once. One to two minutes before steaks are done, top evenly with topping. Season with salt, sprinkle with parsley. Makes 4 Servings

Grilling Note: Place well-trimmed steaks on grid over medium, ash-covered coals. Grill, uncovered, 13 to 15 minutes for medium rare to medium doneness, turning occasionally. One minute before steaks are done, top evenly with topping.

BISCUIT TACO CASSEROLE

16 oz jar medium taco sauce
12 oz can refrigerated buttermilk biscuits
1 1/2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1 (2.25 oz) can sliced, black olives
1/2 lb ground beef (or substitute 8 oz beans- any kind)
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1/4 cup sliced mushrooms

Heat oven to 400. Lightly grease 13x9 inch pan. Spread taco sauce on bottom
of dish. Separate dough into 10 biscuits; cut each biscuit into 4 pieces. Place biscuit pieces in taco sauce; turn to coat. Sprinkle biscuits with 1/2 to 1 cup of the cheddar cheese, 1/2 cup of the mozzarella cheese and the olives; mix gently. Bake at 400 F for 15 to 18 minutes or until bubbly. Meanwhile, in large skillet sauté beans, peppers, and mushrooms until veggies are done. Sprinkle remaining cheeses over mixture in casserole. Top with bean mixture. Bake an additional 6 minutes. OR Freeze before baking and then bake before serving.

BLACK BEAN QUESADILLAS

8 flour tortillas (8 inch)
1 cup medium salsa
15 oz can black beans, drained, rinsed, and lightly mashed
1 cup shredded cheese
2 green onions, chopped
1/2 tsp. salt
Enchilada sauce

Lay 4 tortillas in greased baking dish. Add salsa, beans, cheese, onions, and salt. Put 4 tortillas on top of those. Add enchilada sauce on top. Freeze. To: serve: bake at 350 until cheese is melted and heated through.

BLACKBERRY AND APPLE CRUMBLE
If you cannot find Blackberries substitute with your favorite berries. Serves 4

1 pound tart baking apples
Pinch of sugar
1 pound blackberries 3 heaped cups
3/4 cup all-purpose flour
3/4 cup butter
2/3 cup rolled oats
2/3 cup brown sugar

Wipe the apples and cut them in quarters, then remove the cores and slice each piece in two. (You can peel them if you prefer your apples this way). Put them in a pan. Taste a slice for sweetness, and add a sprinkling of sugar accordingly.
Add a tablespoon of water and cook over medium heat for about 5 minutes, until the apples start to soften. Throw in the blackberries and transfer to a shallow baking dish.

Whizz the flour and butter in a food processor for a few seconds until the mixture looks like crumbs. Stir in the oats and the brown sugar and scatter the mixture over the cooked apples and blackberries. Bake in a preheated 400 f oven for 30 minutes, or until crisp on top. Serve with cream.

Description: "An English classic. The apples are precooked for 5 minutes or so to give a fluffy texture that is appreciated in a dessert of this sort."

CAESAR SALAD BEEF BURGERS ON GARLIC CROSTINI

1-1/2 pounds ground beef
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
Salt and pepper
4 romaine lettuce leaves
1/4 cup freshly shaved or grated Parmesan cheese
Romaine lettuce leaves (optional)

Garlic Crostini:
8 slices sourdough bread (about 4 x 3 x 1/2-inch)
Extra virgin olive oil
2 large cloves garlic, cut lengthwise into quarters

Combine ground beef, minced garlic, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl, mixing lightly but thoroughly. Lightly shape into four 3/4-inch thick patties, shaping to fit the bread slices.

Place patties on grid over medium, ash-covered coals. Grill, uncovered, 13 to 15 minutes to medium (160°F) doneness, until not pink in center and juices show no pink color, turning occasionally. Season with salt and pepper, as desired.

Meanwhile brush both sides of bread slices lightly with oil. Place bread around outer edge of grid. Grill a few minutes until lightly toasted, turning once. Remove bread from grid; rub both sides of each slice with a garlic quarter.

Place one lettuce leaf on four of the crostini, top each with a burger. Sprinkle evenly with cheese, cover with remaining crostini. Cut burgers in half, if desired, arrange on lettuce-lined platter, if desired. Makes 4 Servings

Cooking Note: Use a vegetable peeler to shave Parmesan cheese quickly.

CAFE CORN CHOWDER
Mimi's Cafe(r) clone

Arthur Simms was in the restaurant business for many years before he opened the first Mimi's Cafe with his son, Tom, in Anaheim, California in 1978. Back in the Golden Age of Hollywood Arthur was the guy running things in the MGM Studios commissary where, on any given day, Jean Harlow, Clark Gable and Judy Garland might stop in for a grazing. Arthur named his New Orleans-influenced, bistro-style restaurant after a woman he met and fell in love with in Paris during the war. Today it's Tom who runs the show at this growing 70-unit chain where regulars return for the staple favorites including the French Onion Soup, Carrot Raisin Bread and the delicious corn chowder, cloned here this week.

2 tablespoons butter
2 large celery stalks, chopped (about 1 1/2 cups)
1/2 cup diced white onion
4 cups water
1 russet potato, peeled and cut into 1/2-inch cubes (about 2 cups)
1 bay leaf
1 15-ounce can cream-style corn (with liquid)
1 15-ounce can whole kernel corn (with liquid)
2 teaspoons granulated sugar
1/2 teaspoon salt
1/8 teaspoon white pepper
1/2 cup all-purpose flour
1 1/2 cups half-and-half

Garnish with minced fresh parsley

1. Sauté celery and onion in the butter for 5 minutes in a large saucepan or stock pot. Don't brown.
2. Add 4 cups of water, chopped potato, and bay leaf. Bring to a boil, then reduce heat and simmer for 15 minutes, stirring occasionally.
3. Add creamed corn (with liquid), canned whole corn (with liquid), sugar, salt, and white pepper and simmer for 20 minutes, stirring occasionally.
4. Combine flour with half-and-half and stir until smooth. Add this mixture to the soup and simmer for an additional 10 to 15 minutes, until thick.
5. Serve by spooning a 1-cup portion into a small bowl and sprinkle a little minced fresh parsley on top. Makes 2 quarts (eight 1-cup servings).



CASHEW RICE

Serve as is for a side dish with meat or add additional cashews and serve as a main dish with stir fry on the side.

1 teaspoon ginger -- grated
1/3 cup cashews
5 green Onions -- sliced and sautéed
1 clove Garlic
3 cups Rice, cooked -- hot

In hot cooked rice, stir in grated ginger, sautéed green onion and garlic, and cashews. Let sit 5 minutes to allow flavors to blend, and serve immediately as a side dish.

CHATEAUBRIAND

1 center-cut beef tenderloin steak, cut 2 to 4 inches thick (1/2 to 1 pound)
Salt and pepper
Brandy Sauce
2 tablespoons butter
3/4 cup sliced mushrooms
2 tablespoons finely chopped shallots
2 tablespoons brandy
1 tablespoon cornstarch
1 cup ready-to-serve beef broth

Place beef steak (not cut side down) on rack in broiler pan so surface of beef is 5 to 6 inches from heat. Broil about 30 to 35 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.

Sauce: Meanwhile heat butter in medium nonstick skillet over medium heat until hot. Add mushrooms and shallots, cook and stir 5 minutes or until tender. Stir in brandy, cook 2 minutes or until most of liquid is evaporated. Dissolve cornstarch in broth. Stir into skillet, bring to a boil, stirring constantly. Reduce heat, cook and stir 1 minute or until thickened.

Carve steak into 1/2-inch thick slices, season with salt and pepper, as desired. Serve with sauce. Makes 2 Servings

CHEESECAKE FACTORY CHEESECAKE
This cheesecake is based from the one that you can purchase from Sam's
Wholesale Club. You will find the nut crust quite unusual.

1/4 cup Finely Chopped Pecans
1/4 cup Finely Chopped Almonds
1/4 cup Finely Chopped Walnuts
3/4 cup Finely Chopped Vanilla Wafers
2 Tbsp. Melted Butter
9" Spring-form pan (coated lightly with butter)

Mix all nuts and vanilla wafer crumbs with melted butter and press in the buttered spring pan, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside.

Filling
1 1/2 lb. Cream Cheese
1 1/3 cups Sugar
5 Large Eggs
16 oz. Sour Cream
1/4 cup Flour
2 tsp. Vanilla
2 tsp. Lemon Juice
All above ingredients should be at room temperature before your begin.

Start by beating the cream cheese until light and fluffy. Keep the mixer on a low setting throughout the beating and mixing process. Add the sugar a little at a time and continue beating until creamy. Add one egg at a time and beat after each egg. When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well. Add the sour cream last and beat well.

Pour cream cheese into the spring pan. Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes. When time is up, prop open oven door and leave in oven for one hour. After one hour, remove from oven. Let cool enough before the cheesecake is put into the refrigerator for 24 hours. A cheesecake should season. The wait is worth it. The flavor ripens and becomes enriched.

CHICKEN ASPARAGUS FRITTATA

2 1/2 cups of lemon garlic chicken (See Lemon Chicken Pasta in this collection.)
1 cup finely chopped fresh asparagus
8 large eggs, fork beaten
1/4 cup flour
1/2 teaspoon salt

1/2 cup grated parmesan cheese

Combine first 5 ingredients in large bowl . Turn mixture into greased, parchment paper lined 9 x 13 " pan. Sprinkle parmesan cheese over chicken mixture and bake in 350 deg. F. oven for about 30 minutes until set. Let stand for 5 minutes (Stand time is IMPORTANT). serve warm or cold. Cut into 8 pieces.

CHICKEN SAUSAGE SKILLET SUPPER

1 teaspoon olive oil
1 pound chicken sausage -- chopped
3/4 cup chicken stock -- defatted
2 cups chopped onion -- chopped
1 teaspoon garlic -- minced
2 tablespoons balsamic vinegar
3/4 cup green peppers -- chopped
1 cup long-grain white rice

In a 10 "non-stick skillet over medium-high heat, combine the oil and sausage. Cook for 20 minutes, turning frequently, or until golden brown. Place the sausage on a plate, cover to keep warm.

Add the stock to the skillet. Bring to a boil, scraping to loosen any browned bits from the bottom. Reduce the heat to medium. Add the onions and garlic.
Cook, stirring occasionally, for 15 minutes, or until the onions are soft but not browned. Add the vinegar and peppers. Increase the heat to medium-high.
Cook for 5 to 6 minutes, or until the peppers are tender.

Meanwhile, cook the rice according to the package directions. Add the sausage to the skillet. Cover and cook for 5 minutes, or until hot. Add the rice and stir well to combine.

Serving Ideas : You may want to have a nice crisp salad to go with this

Note:: This is an "all in one" meal, heat this dish by tossing it all together in a skillet or wok on the stove until heated through.

CHICKEN WITH ANGEL HAIR PASTA AND PEANUT SAUCE

1/2 pound angel hair pasta
2/3 cup chicken broth
1/3 cup creamy peanut butter
1/4 cup catsup
1/2 cup hoisin sauce
1/2 tsp. crushed red pepper
1 Tbsp. sesame oil
1 Tbsp. olive oil
1 and 1/4 pounds boneless chicken breasts cut into strips
2 tsp. fresh ginger, shredded
1 clove garlic, minced
1/2 cup green onions, chopped

Cook pasta according to package instructions and drain. Combine chicken broth, peanut butter, catsup, hoisin sauce, red pepper and sesame oil and whisk together in a bowl. Heat 1 Tbsp. olive oil in a skillet and brown chicken tenders, add ginger and garlic and sauté for a couple of minutes. Add broth mixture to chicken and cook for about a minute. Stir in pasta and toss. Sprinkle with green onions and serve.

CHILI SAUCE

8 medium ripe tomatoes -- core & skin removed
2 cups chopped celery
2 cups chopped onion
2 cups chopped red bell pepper
2 cups chopped green bell pepper
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
3 teaspoons salt
2 cups cider vinegar
3 cups apples -- peeled and chopped
sugar (see below)

12 ounces tomato paste -- (2 small cans)

Combine first 11 ingredients in a large Dutch oven or stock pot. Bring to a
boil and then simmer for 2 hours. Add 2 cans of tomato paste and boil for 30
more min. Pour into clean, hot jars and process for 15 min. Makes 6 pints.

Note: The amount of sugar can range anywhere from a couple tablespoons to two cups or so, depending upon your taste. It also depends upon one's ability
to tolerate sugar. So many people are not on good terms with sugar. Taste your sauce without it, and add sugar at the rate of 1 tablespoon at a time, until you get
a taste you like. Keep in mind that this will be used mostly as a condiment, on
various meats.

CLASSIC MEATLOAF

1-1/2 pounds ground beef
1 can (8 ounces) tomato sauce
1 cup soft bread crumbs
1 egg
1 small onion, finely chopped
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme leaves, crushed
1/2 teaspoon garlic salt
1/4 teaspoon pepper

Topping
1 tablespoon packed brown sugar
1 teaspoon dry mustard

Heat oven to 350°F. Measure 1/4 cup tomato sauce, combine with topping ingredients in small bowl. Set aside.

Combine remaining tomato sauce with remaining meatloaf ingredients in large bowl, mixing lightly but thoroughly. Shape beef mixture into 8 x 4-1/2-inch loaf on rack in broiler pan. Spread topping over meatloaf.

Bake in 350°F oven 1 hour to medium (160°F) doneness, until not pink in center and juices show no pink color. Let stand 10 minutes before cutting. Cut into slices. Makes 6 Servings

Cook's Tip: To make soft bread crumbs, place torn bread in food processor or blender container. Cover, process, pulsing on and off, to form fine crumbs. One and one-half slices make about 1 cup crumbs. To save time, and for a different presentation, beef mixture may be divided evenly and shaped into three 1-1/2-inch thick loaves. Place on rack in broiler pan, spread topping evenly over loaves. Bake in 350°F oven 40 to 45 minutes to medium (160°F) doneness, until not pink in center and juices show no pink color.

Cooking Note: Due to the natural nitrate content of certain ingredients often used in meatloaf, such as onions, celery and bell peppers, meatloaf may remain pink even when a 160°F internal temperature has been reached. Always check the internal temperature using a meat thermometer or instant-read thermometer to be certain it reaches 160°F.

Recipe Variation: Four-Pepper Meatloaf Variation: Prepare meatloaf as above, adding 1/3 cup finely chopped green bell pepper, 1/4 teaspoon ground red pepper and 1/4 teaspoon ground white pepper to ground beef mixture.

CORN CHOWDER

1 lb lean Italian sausage (or lean ground turkey and add some Italian spice
(1/2 t.) and some fennel seed if you have it).
1 cup onion, chopped
3 or 4 garlic cloves, minced
1 can cream of chicken soup
1 can Rotel tomatoes and green chilies
2 cups low fat milk (or more if desired)
2 cups frozen corn
1 cup low fat shredded cheese.....(cheddar or Colby jack)
1/4 tsp cayenne pepper
2 Tbsp chopped cilantro

Brown onion and garlic with sausage (or turkey in a large pot until turkey loses it's color). Add all other ingredients, bring to a simmer and cook 35-40 minutes.

CRANBERRY JELL-O SALAD

2 small boxes of cranberry Jell-O
1-15 oz. can crushed pineapple, drained
1 cup chopped nuts (walnuts are best, but pecans work)
1 cup celery, finely sliced

1 lb raw cranberries
1 cup water
1 3/4 cup sugar

To 1 lb. raw cranberries add 1 cup of water and bring to low boil. Cook until berries burst (10-15 minutes). Add 1-3/4 cups sugar. Cook until sugar is dissolved plus a few more minutes. The salad recipe requires 2 cups of this sauce - there will be one cup left over. It will keep well, covered, and in the fridge; serve it next time you have poultry for dinner.

Make Jell-O according to package directions. Before pouring into 13 x 9 inch pan, add pineapple, nuts, celery and the 2 cups cranberry sauce. Put in refrigerator overnight.

CREAM CHEESE POTATOES

2 Tbsp minced or chopped dried onion
2 cloves garlic, minced OR 1/4 tsp garlic powder
1 tsp salt
8 med potatoes, scrubbed - sliced
1 package (8 oz) cream cheese - cubed

Lightly grease crock-pot. In small bowl, combine onion, garlic, salt and epper. Layer 1/4 of sliced potatoes in bottom of crock-pot. Sprinkle with 1/4 of the seasonings. Layer with 1/3 cream cheese cubes. Continue the layering process, ending with layer of potatoes, then sprinkle with seasonings. Cover and cook on high 3 to 4 hours. In last hour of cooking, stir potatoes to distribute the cream cheese. Serve when potatoes are tender. Makes 4 - 6 servings.

CREAMY COUNTRY POTATO SALAD

1 pound medium red potatoes -- cubed (2 1/2 cups)
1/2 cup reduced-fat buttermilk
1/4 cup lemon juice
2 tablespoons reduced-fat mayonnaise or salad dressing
1 tablespoon Dijon mustard
1 tablespoon chopped fresh thyme OR 1 teaspoon dried thyme leaves
1/2 teaspoon salt
1 medium stalk celery -- chopped (1/2 cup)
1 small bell pepper -- chopped (1/2 cup)

Heat 1 1/2 quarts water to boiling in 2-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat. Simmer 10 to 15 minutes or until tender; drain.

Mix buttermilk, lemon juice, mayonnaise, mustard, thyme and salt in large glass or plastic bowl. Add potatoes, celery and bell pepper; toss. Cover and refrigerate about 2 hours or until chilled. Yield: 6 servings.

CROCKPOT MINESTRONE SOUP

1/2-3/4 lb browned ground beef (or turkey)
2 16 oz cans diced tomatoes
1 16 oz can tomato sauce
7 cups water
4 beef bouillon cubes
1/2 onion, chopped
1 clove garlic
1 1/2 tsp Italian seasoning
1 small pkg frozen veggies
1 15 oz can white (navy or cannelini) beans
1 cup pasta (small cheese filled ravioli or tortellini is good)

Put everything except the pasta into the crock pot and simmer on low all day
(6-8 hrs). Just before serving, cook the pasta in a separate pot. Add the al dente pasta to the soup and serve with crusty bread. Focaccia is nice. Pass some grated parmesan to garnish the soup.

DEEP FRIED SQUID

1 1/2 lbs (750 grams) Medium Squid
1 Tbsp Lemon Juice
enough oil to deep fry

Coating:
1/2 cup (150 grams) All Purpose Flour
1 egg
1 tsp finely chopped garlic
1/2 tsp finely chopped ginger
1/2 tsp pepper
1/2 tsp salt

Body:
Clean and peel off the thin film. Cut into 1/2 inch thick rings.

Head & Tentacles
Be sure to discard all the ink-pockets .Keep the tentacle (discard any hard part).

Mix the rings and heads in the lemon juice and set aside for 30 minutes, then drain in colander

Coating: Mix all ingredients until smooth. Coat the squid and fry in hot oil until golden brown. Drain on paper towels.

Serve with favorite chili-sauce, melted butter, or mayonnaise, for dipping.

DIJON CHICKEN CUTLETS
(Diabetic Recipe)

4 skinless, boneless chicken breast halves
1 tablespoon butter
1 tablespoon olive or vegetable oil
2 garlic cloves, finely minced
1/2 cup dry white wine
1/4 cup water
2 tablespoons Dijon-style mustard
1/2 teaspoon dried dill weed
1/4 teaspoon coarsely ground pepper
1/3 cups chopped fresh parsley

Place chicken breasts between sheets of plastic wrap or waxed paper, and pound with a kitchen mallet or rolling pin until they are evenly about 1/4-inch thick. Heat butter and oil over medium-high heat in a large skillet; brown chicken
pieces about 3 minutes on each side. Transfer chicken to a platter; keep warm and set aside.

Sauté garlic for 15 seconds in skillet drippings; add the wine, water, mustard, dill weed, salt and pepper. Bring to a boil and reduce volume by 1/2, stirring up the browned bits at the bottom of the skillet. Pour sauce over chicken cutlets. Sprinkle with parsley and serve. Makes 4 servings.

EASTER LEMONADE DESSERT

1 envelope. unflavored gelatin
1 (6 oz.) can frozen lemonade concentrate
1 (10") tube angel food cake
1/2 c. sugar
2 beaten eggs
Dash of salt
1/4 c. water
1 (14 1/2 oz.) can evaporated milk

Chill evaporated milk and whip. Mix gelatin, sugar and salt. Add eggs and water. Cook and stir until gelatin dissolves, remove from heat. Stir in lemonade concentrate and chill until partially set. Fold in whipped milk. Rub brown crumbs off cake and break into bite size pieces. Cover bottom of 10" tube pan with thin layer of gelatin mixture. Loosely arrange 1/3 of cake pieces on top. Pour 1/3 of remaining gelatin and repeat process. Chill until firm. 12 servings.

FAT WILLY'S BROCCOLI SALAD

1 bunch broccoli
1 red onion, sliced thin
2 tomatoes, cut in eighths
1 lb fresh mushrooms, sliced
1/2 cup canola or olive oil
1/2 cup vinegar
1 tsp sugar
1 tsp seasoned salt
1/2 tsp black pepper

Cut broccoli into bite-size pieces; peel stem and slice into pieces. Combine all vegetables in a covered bowl or large zip-lock bag. Combine remaining ingredients and pour over vegetables. Stir twice (or turn bag) each day. Serve on the third day.

FILETS MIGNONS WITH BACON AND BLUE CHEESE

For each serving:
1 slice bacon
1 filet mignon, cut about 2 inches (5 cm) thick
Salt and freshly ground pepper to taste
1/4 cup (60 ml) crumbled blue cheese

Fry the bacon in a skillet over high heat until almost crisp. Drain on paper towels and wrap around the side of the filet mignon, attaching the ends with a toothpick. Season the filet with salt and pepper and sauté in a little bacon grease until browned on both sides. Transfer to a preheated 450F (230C) oven and roast to an internal temperature of 125F (50C) for medium rare, about 8 to 10 minutes. Top with the blue cheese and roast until the cheese begins to melt. Allow to rest at room temperature for 5 minutes before serving.
FROZEN CREAMY APRICOT BARS

1 cup vanilla fat-free yogurt
1/2 cup apricot spreadable fruit
1 (8-ounce) package light cream cheese (Neufchâtel) -- cubed

Line square pan, 8 × 8 × 2 inches, with plastic wrap. Place all ingredients in blender or food processor. Cover and blend on high speed, stopping occasionally to scrape sides, until smooth. Carefully spread in pan. Cover and freeze about 2 hours or until firm.

Remove frozen mixture from pan, using plastic wrap to lift. Cut into 4 squares; make 2 crisscross cuts in each square to form 4 triangles. Yield: 16 servings.

GINGER-SOY LONDON BROIL
Makes 4 servings.

1 piece (2 inches) fresh ginger, peeled and thinly sliced
1/2 red onion, cut into 1-inch chunks
4 cloves garlic, coarsely chopped
1/2 cup chopped fresh cilantro or flat-leaf parsley
1/4 cup dry red wine
1/4 cup soy sauce
1/4 cup vegetable oil
1/2 teaspoon black pepper

1 beef top round steak, cut 1-1/4 to 1-1/2 inches thick, or 1 beef flank steak
(1-1/2 to 2 pounds)

Prepare the marinade: Place the ginger, onion, garlic and cilantro in a food processor and process until a smooth paste forms. Add the wine, soy sauce, oil and pepper and process to combine.

Place the steak in a baking dish just large enough to hold it and spread the marinade over it. Let marinate in the refrigerator, covered, for at least 4 hours, ideally 6 hours, or even overnight (12 hours) if time permits, turning the steak a few times.

Set up the grill for direct grilling and preheat to high. When ready to cook, brush and oil the grill grate. Remove the steak from the marinade and drain well.

Place the steak on the hot grate and grill until cooked to taste, 6 to 8 minutes per side for medium-rare, 2 minutes more per side for medium, rotating the steak 90 degrees after 3 minutes if a crosshatch of grill marks is desired. (This isn't absolutely essential, as the steak will be carved for serving, but the perfectionist in you may want to do it anyway.)

Transfer the steak to a cutting board and let rest for 5 minutes. Using a sharp knife, carve it into broad thin slices, holding the knife blade at a 45-degree angle to the top of the meat. Serve at once.

Note: Because grill brands vary greatly, consult your owner's manual for recommended grilling temperatures and cooking times.

GREEN CHEESE ENCHILADAS

2 lbs shredded cheddar or mixture of cheddar and jack cheeses
2 fat cans green enchilada sauce
1 small can Herdes Green Salsa
18-24 corn tortillas
chopped green onions, optional.

Heat green enchilada sauce and Herdes Green Salsa in a flat skillet over medium heat until just bubbly. Lower heat. Spoon a little sauce into bottom of two 9x13 inch pans*. Dip each tortilla into hot green sauce until it softens about 45 to 75 seconds. Lay in pan, put a handful of cheese on tortilla and roll up. Push to side of pan and repeat. Top with remaining green sauce, cover with foil and bake about 30 minutes at 350 degrees. Remove foil, sprinkle remaining cheese over top and return to oven about 5 minutes, just long enough to melt cheese on top. Sprinkle with a little chopped green onion if desired.

*Note: This can be made in disposable aluminum pans, either three8 or 9 inch square or two 9x13 inch pans. Bake on a cookie sheet if you use the disposable pans because they tend to be quire flexible. You can also buy microwavable "boats" from Smart & Final or Costco and put 2 enchiladas in each one. Wrap in plastic wrap, all the way around, then in foil, sealing tightly and pushing out as much air as possible. Freeze. When frozen solid, place as many as will fit in a gallon zip lock bag, suck out the air and store in freezer.

To serve, remove foil, heat in microwave until bottom feels hot and sauce is
bubbly, probably 3-4 minutes.

HERB INFORMATION

I have given the Latin names whenever possible to avoid confusion with other similar plants. For example, several genera and species of plants are marketed as some sort of tarragon (Russian tarragon and Texas tarragon to name just two), but if you want the real thing, be sure to buy plants labeled Artemesia dracunculus.

As a reminder, please note that for the purposes of this essay a culinary herb is a plant whose leaves or stems are used to flavor food. Other parts of other plants (i.e. spices) will be dealt with in similar fashion in a future essay.

Angelica (Angelica archangelica) - This "herb of the angels" is a member of the parsley family and is grown extensively in Europe. The pale green celery-like leaves and stalks are often candied and added to desserts as a garnish, and used to add a liquorice-like flavor to liqueurs and sweet wines. The plant grows to as much as 8 feet in height and dies after blooming, although it can be grown as a perennial if blooming is prevented by removing the flower stalk. This is one herb that will tolerate shady locations.

Basil (Ocimum basilicum) - Also known as sweet basil and the royal herb, the name derives from the Greek "basilikon" meaning "royal," and legend has it that in ancient times only members of the royal class were allowed to harvest it, preferably with a golden scythe. It is an annual which may be grown as a perennial if protected from frost, and is a member of the mint family. It does well as a potted plant on a sunny window sill, and fresh cuttings can be rooted in a glass of water in just a few days. Hundreds of varieties exist, including opal basil which is dark purple in color, and cinnamon, lemon, and even chocolate basil, all of which have a flavor and fragrance reminiscent of their namesakes. Basil is Used the world over and plays a particularly large role in the cooking of the Mediterranean and Southeast Asia. It should be dried only as a last resort because it loses most of its flavor, but it freezes exceptionally well. Perhaps
the best way to preserve the taste of basil is to make pesto Genovese, a puree of fresh basil leaves with olive oil, garlic, pine nuts, and Parmesan cheese which will keep for several months refrigerated, and almost indefinitely in the freezer. A dwarf variety (Ocimum minimum) is considered the sweetest and mildest, and is preferred by the Genovese for making pesto.

Bay Leaf (Laurus nobilis) - Also known as laurel leaf and bay laurel, the leaves of a small evergreen laurel tree native to the Mediterranean have long been associated with honor, glory, and triumph. Greek athletes were rewarded with a wreath of laurel leaves, Roman emperors and poets were immortalized in stone wearing such wreaths, and sayings such as "to earn one's laurels" and "resting on one's laurels" derive from this plant. They impart a lemon-nutmeg flavor to foods, and are usually used whole and removed before serving. Two varieties are commonly available; the shorter, more oval Turkish variety are much preferred over the longer, narrower California variety.

Borage (Borago officinalis) - A European native, the flowers and hairy leaves have a flavor reminiscent of cucumber and are used in salads and teas and to flavor sauces and vegetables. Young leaves can be cooked like spinach, and should be finely chopped when eaten raw because of their hirsute nature.

Bouquet Garni - A bunch of herbs tied together, wrapped in cheesecloth, or enclosed in a tea infuser and used to flavor soups, stocks, stews, and sauces. Any combination of herbs and aromatic vegetables may be considered a bouquet garni, but the classic trio is parsley stems, thyme, and bay leaf. Unlike other herbal combinations (see fines herbes and herbes de Provence), a bouquet garni is meant to be removed from the dish before serving.

Burnet (Poterium sanguisorba) - Also known as salad burnet, the leaves of this compact evergreen perennial are often added to salads in Italy, where some say that a salad without burnet is like love without a woman. The small, saw-toothed leaves have a nutty, cucumber-like flavor and may be used in soups or cooked like spinach.

HERB ROASTED CHICKEN
4 servings

2-1/2 to 3-pound broiler-fryer chicken
2 cloves garlic, quartered
1/4 cup oil
1 tablespoon lime juice
1 teaspoon dried tarragon leaves
1 teaspoon dried chervil leaves
1/2 teaspoon dried thyme leaves
Pepper

Preheat oven to 375ºF. Lift skin from chicken breast and place 6 pieces garlic between skin and meat. Cut slit in each drumstick. Insert a piece of garlic into each slit.

Blend oil and lime juice in small bowl. Brush on chicken. Mix tarragon, chervil and thyme in another small bowl. Rub onto chicken. Sprinkle chicken with pepper.

Place chicken, breast-side up, in roasting pan. Bake at 375ºF, 1-1/4 to 1-1/2 hours, or until juices run clear and meat near bone is no longer pink, brushing with lime juice mixture several times. Let stand 10 minutes before carving.

HOPPIN' JOHN
(For good luck and good health in the new year)

2 smoked ham hocks
1 large onion
2 carrots, chunked
2 outer stalks celery with leaves, chunked
2 bay leaves
6 black peppercorns
2 whole cloves

Put in a large pot of water; bring to a boil then simmer 3 hours. Strain broth into a bowl and refrigerate overnight. When the hocks are cool enough to handle,
pick off the meat and place in a bowl. Discard everything else.

1 lb. black-eyed peas, washed
2 lbs. collard greens (or mustard greens or kale)
chopped hot red peppers of desired

In the morning, skim the fat off the broth. Put in a clean soup pot and add the peas. Simmer for 2 hours. Meanwhile, thoroughly wash the greens and chop the stems into a large bowl. Chiffonnade the leaves and place in another bowl.

After the peas have cooked for two hours, add the veggie stems. Cook 45 minutes. Add the leaves and cook 20 minutes.

Stir in the reserved bits of meat from the hocks. Taste and adjust seasoning. Serve for dinner on New Year's Day.

Variation:
Some people add 1 lb. dried corn to the pot together with the peas. If you want it this way, you might prefer to use 3 hocks and proportionately more water.
HOT LEMON CHICKEN
Makes 4 servings

4 skinless, boneless chicken breasts, cut into 1/2- inch strips
2 white onions, thinly sliced
1/2 teaspoon cayenne pepper
1/2 cup fresh lemon juice
4 teaspoons Vegetable Broth

Place the chicken in a large bowl and cover with the onions.

In a small bowl, combine the lemon juice and cayenne pepper and pour over the onions. Cover and marinate in the refrigerator for at least 6 hours.

Place the onions and marinade in a skillet over medium heat, add the vegetable broth, and sauté for 5 minutes or until the onions are soft. Add the chicken and continue to sauté for 10 minutes, or until the chicken is cooked.

KAHLUA CHOCOLATE STRAWBERRIES

6 ounces bittersweet chocolate, chopped
1/2 cup sweetened condensed milk
1/3 cup Kahlua
2 pints strawberries, cleaned and dried
1/2 cup whipping cream, optional

In a double boiler, melt chocolate over simmering water. Don't let the bottom of the bowl touch the water. Stir in the milk and remove from the heat. Add the Kahlua and whisk until smooth. Cool until thickened.

Wash and rinse the strawberries. Dry them thoroughly and set aside. After the chocolate sauce is cooled, dip the strawberries and enjoy. The whipped cream is for dipping after the chocolate. This recipe goes very well with pineapple slices.

LEMON CHICKEN PASTA

2 lbs boneless skinless chicken breast , cubed
6 cloves garlic, minced
1/2 cup chopped parsley
1/4 cup olive oil
2 tablespoon grainy mustard
2 tablespoons finely grated lemon zest
1/4 cup freshly squeezed lemon juice
1 teaspoon fresh ground pepper
2 teaspoon of fresh rosemary leaves
or 1/2 teaspoon dried rosemary
2 1/2 cups penne pasta (about 1 pound)
8 cups boiling water
1 teaspoon sea salt
1/2 cup finely grated parmesan cheese

Lemon Garlic Chicken: Combine the first 9 ingredients in a large bowl, and mix well. Divide mixture in half. Cover and chill one portion for Chicken Asparagus
Frittata. (Recipe in this collection.) Stir-fry remaining portion in large frying pan on medium high heat for about 10 minutes until chicken is no longer pink. Meanwhile cook the pasta in boiling salted water, uncovered, for about 10 to 12 minutes, stirring occasionally. Drain.
Combine the chicken mixture, pasta and grated parmesan cheese in a large
serving bowl. Makes about 8 cups.

LENTIL STEW

2 tablespoons oil
1 onion, chopped
7 cups water
2 tsp. vegetable or chicken broth granules
1 cup lentils, rinsed
1/2 cup small macaroni
2 carrots, sliced
16 oz can chickpeas, drained and rinsed
1/2 teaspoon thyme

In large soup pot, sauté onions in oil over medium high heat until tender. Add water, broth, and lentils. Reduce heat, cover, and simmer for 30 minutes. Add remaining ingredients, cover, and simmer for 15-20 minutes until lentils and carrots are tender.

LOBSTER SHRIMP
Räkor med hummersmak Serves 4

4 portions freshly boiled pasta of your choice
2 lbs unpeeled shrimp
1 onion
3 1/2 oz fresh mushrooms
1 green sweet pepper
3/4 cup creme fraiche
1/3 cup water
2 - 3 tbs concentrated lobster "fond" (concentrated bouillon)
salt, pepper
chopped parsley

Thaw the shrimps if they're frozen. Peel and chop the onion. Trim and slice
the mushrooms. Remove the seeds from the sweet pepper and dice it. Sauté
onion and mushrooms in some fat until the onion is soft and shiny. Add sweet
pepper and let it all sizzle for a minute or so.

Add creme fraiche, water and lobster (bouillon) "fond". Bring the sauce to a boil and check for seasoning. Stir in the shrimps and let the sauce be hot, but not
boil. Mix the newly boiled pasta with the sauce and sprinkle with chopped parsley. Serve instantly with a salad.

MINI BEEF WELLINGTONS

4 small beef tenderloin steaks, cut 1 inch thick (about 4 ounces each)
2 teaspoons olive oil
1/2 pound mushrooms, finely chopped
3 tablespoons dry red wine
3 tablespoons finely chopped green onions
1/4 teaspoon dried thyme leaves, crushed
Salt and pepper
6 phyllo dough sheets, defrosted

Heat oven to 425°F. Heat oil in large nonstick skillet over medium heat until hot.
Add mushrooms, cook and stir 5 minutes or until tender. Add wine, cook 2 to 3 minutes or until liquid is evaporated. Stir in green onions, thyme, 1/4 teaspoon salt and 1/8 teaspoon pepper. Remove from skillet, cool completely.

Heat same skillet over medium heat until hot. Place steaks in skillet; cook 3 minutes, turning once. (Steaks will be partially cooked. Do not overcook.)
Season with salt and pepper, as desired.

Stack phyllo sheets on flat surface, spraying each sheet thoroughly with cooking spray. Cut stacked sheets lengthwise in half, then crosswise in half, making 4 equal stacks.

Place about 2 tablespoons mushroom mixture in center of each phyllo stack, spreading mixture to diameter of steaks. Place steaks on mushroom mixture.
Bring all 4 corners of each phyllo stack together; twist tightly to close. Lightly spray each bundle with cooking spray, place on greased baking sheet.
Immediately bake in 425°F oven 9 to 10 minutes or until golden brown. Let stand 5 minutes. Serve immediately. Makes 4 Servings

PALM COURT CAKE
Thistle & Shamrock Inn, Bradford, New Hampshire

2 cups sugar
2 cups flour
2 teaspoons baking soda
2 eggs
One 20 ounce can crushed pineapple
1/2 cup chopped pecans
4 ounces sultanas
1 cup coconut

Amaretto Syrup
1-1/2 cups sugar
1-1/2 cups water
1/2 vanilla bean, split and scrape the seeds into the liquid

Pre-heat oven to 325 degrees. Line the bottom of a 9x12x2 pan with parchment paper (or butter and flour the pan). Combine sugar, flour and baking soda. Add eggs, pineapple, pecans, sultanas, and coconut. Mix until blended and pour into prepared pan. Bake for 50 minutes.

Amaretto Syrup: Place ingredients in heavy duty saucepan and place over low heat until the sugar is dissolved. Bring to a boil and continue to boil for 3-4 minutes. Remove from heat and add two tablespoons of Amaretto. (You may substitute 1 tablespoon of almond extract.)

To Serve: Cut the warm cake into desired size pieces, place on a dessert plate and spoon the warm Amaretto syrup over the cake. Top with a slab of vanilla ice cream.

PARMESAN INFORMATION

Parmesan cheese is a favorite ingredient in many kitchens today. This hard, dry cheese with a pale golden rind has a rich, sharp flavor that complements soups, salads, risotto, pasta and even dessert.

Parmesan cheese is made in the U.S. and Australia, but none compares with the king of Parmesans, Italy's Parmigiano Reggiano. The Italian Parmesan is aged for up to 2 years, and has a complex flavor and extremely granular texture.

Parmesans are used primarily for grating or shaving, although Parmigiano Reggiano can be eaten in small bites: Its granular texture melts in the mouth. It's worth purchasing small pieces of Parmesan and grating as needed. Pre-grated Parmesan does not have much flavor left.

Enjoying Parmesan: (Suggestions from Swanson)

* Purchase only as much Parmesan as you'll use in a couple weeks.

* Keep a hunk of Parmesan, wrapped in waxed paper and then in two layers of foil, in the crisper section of the refrigerator.

* Buy a small sturdy grater for grating Parmesan just before use.

* Take the piece of Parmesan out of the refrigerator about an hour before using it.

* Savor small bites of crumbled Parmesan with a drop of balsamic vinegar and a ripe pear.

* Shave a little Parmesan over a steaming vegetable or bean soup.

* Grate Parmesan over beef stew or scrambled eggs.

* Shave Parmesan onto Waldorf salad before serving.

* Enrich the white sauce for lasagna with some grated Parmesan.

* If you have a piece of the rind from Parmesan, drop it into a vegetable soup or stew to simmer and impart flavor.

* Shower plainly cooked vegetable dishes like steamed asparagus, broccoli or Brussels sprouts with freshly grated Parmesan.

PASTA WITH OLIVE SAUCE
Pasta med olivsås (Black or green olives are both fine in this sauce. You use the kind you like the best. The green olives are saltier than the black.) Serves 2

Freshly boiled pasta of your choice

Sauce:
1 large onion
1 - 2 garlic cloves
3 tbsp olive oil
14 oz crushed canned tomatoes
3 tbsp tomato puree
dash salt
dash sugar (brings out the best taste of the tomatoes)
some coarsely ground black pepper
approx 2/3 cup chopped olives

Peel the onion and cut in small wedges. Peel the garlic and cut in large pieces (well, as large as you can anyway!). Sautee onion and garlic in some oil in a pot so that the onion takes a little color. Add remaining ingredients, except for the olives, and let boil slowly with the lid halfway on for about 30 minutes. Add the olives, heat through and serve with freshly boiled pasta and a salad.

PENNSYLVANIA DUTCH CORN PIE

Double pie crust
2eggs, lightly beaten
2 tbsp. melted butter
2 tbsp. flour
1/2 cup milk
4-5 cups fresh corn, cut off the cob
2 tbsp. chopped green peppers
2 tbsp. chopped onions
2 tbsp. chopped celery
2 hard boiled eggs

Make or buy your favorite double pie crust. Line a deep 9 inch pie plate with half the crust. Beat together, eggs, butter, flour, and milk; add corn and chopped vegetables and mix well. Pour mixture into pie crust. Top mixture with sliced hard boiled eggs. Cover with the second pie curst and seal well. Put a few vent cuts in the top crust. Bake at 350 degrees for 1 hour or till lightly brow. Make a hot cream sauce to serve over pie. (White (cream) sauce: 2 tbsp butter, melt in saucepan; add 2 tbsp flour; whisk until incorporated; add 3/4 cup hot milk or cream; stir until nicely thickened.)

PIMENTO CHEESE SWEETHEART CASSEROLE
(Camerons Crag B&B, Point Lookout, MO)

1 large potato (or 2 small potatoes)

8 eggs
1/2 cup cottage cheese
1/2 cup pimento cheese
1/2 cup cheddar cheese
add 2 shakes of Mrs. Dash

Peel, chop, and cook potato until tender, and mash. Mix remaining ingredients with the mashed potatoes.

Bake at 350 degrees for about 45 minutes until knife comes out clean.

POBLANO POTATO SALAD

4 medium poblano chilies
3 pounds (about 6 cups) deli potato salad (or make your own, which is better)
1 (11-oz.) can Mexicorn (corn with red and green peppers), drained
1 (2 1/4-oz.) can sliced ripe olives, drained
3 tablespoons finely chopped fresh cilantro or parsley

Char chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel and seed chilies; cut into 1/2-inch pieces and place in large bowl. Add potato salad, corn and olives, stir to combine well. Serve garnished with cilantro or parsley. Makes about 15 servings.

POTATO CLAM CHOWDER

6 russet potatoes, peeled and cut into 1/2 inch dice
1/2 large yellow onion, diced
1 can chicken broth (Swanson's with a pull-top) (14 oz)
3 cans clams (reserve liquid)
4 rashers (strips) bacon, in 1-inch squares
1/2 tsp chopped garlic (it comes in a jar)
2 stems celery, sliced thinly
1 can (12 oz) evaporated milk
2 carrots, peeled and grated
1/2 cup grated cheddar cheese
5 scallions, washed and sliced in 1/8 inch slices, including green tops

2 tbsp butter
3 tbsp flour

Sauté the bacon in a fry pan. When it is about 1/2 cooked, add the diced onion
and stir. Cook slowly. After the bacon is almost fully cooked, add the celery.
Continue cooking, stirring occasionally, until the bacon is done and the onion is
translucent. Turn off the heat. The celery should remain crunchy. Open the clam cans, and drain the liquid into a measuring cup; put the chopped clams into the fry pan with the bacon and other stuff. Mix them. Add the garlic, and stir again.

Cook the potatoes in a 3-quart saucepan, in the chicken broth. No water. When
they are done, smash them gently, but don't mash them all the way.

Make a nice roux with the butter and flour. Add the canned milk, gradually, stirring after each addition. It will be quite thick. Add the clam liquid to the roux, gradually, until it is about the consistency of cream soup. Put the potatoes into a large soup pot. Add the stuff from the fry pan. Add the roux, milk, and clam liquid.

Grate the cheese. After the cheese is grated, put the cheese into a measuring cup; grate the carrots in the same machine, and add to the soup pot. Heat the soup to the temperature you like. DON'T LET IT BOIL. Add the grated cheese and sliced scallions, and serve immediately. Serves 4.

This is good with steamed asparagus and a heated, buttered bagel.

RICE SALAD

2 cups raw white rice, cooked
1 package Good Seasons Italian Dressing, made up
1 medium bell pepper, finely diced (yellow is nice but green is fine)
1 small onion, finely diced
2 medium small tomatoes, finely diced
2 stalks celery, finely diced
2 Tbsp (approx) chopped parsley or cilantro

Cook rice, chill, breaking up clumps. Add minced vegetables and dressing. Stir until well mixed. Serve chilled or at room temperature. Serves 8. This doubles well or triples well.

SCANDINAVIAN KRUMKAKES

Beat until light:
2 eggs

Add slowly and beat until pale yellow:
2/3 cup sugar

Melt and add slowly:
1/2 cup butter
Stir in, until well blended:

1 3/4 cups flour
1 tsp vanilla

To make these fabulously thin wafers, you will need a Krumkake Iron. It fits over a 7-inch surface burner, either gas or electric, and is always used over moderate heat. For each baking period the iron should be lightly rubbed at the beginning with unsalted butter, but after this initial greasing, nothing more is required. The dough needs a preliminary testing as it is quite variable, depending on the condition of the flour; so do not add at once all the flour called for in the recipe. Test the dough for consistency by baking 1 tsp of the dough first. The iron is geared to use 1 tablespoon for each wafer and the dough should spread easily over the whole surface, but should not run over when pressed down. If the batter is too thin, add more flour. Should any dough drip over, lift the iron off its frame and cut off the dough with a knife run along the edge of the iron. Cook each wafer about 2 minutes on each side, or until barely colored. As soon as you remove it from the iron, roll it on a wooden spoon handle or a cone form, and, when cool, fill it with flavored whipped cream, ice cream, or some other type of sweet filling - custard is nice.

SNAIL CROSTINI

If you love escargots as much as I do, you will concede that they are basically an excuse to eat butter and garlic, using French bread to sop up the delightful sauce. This recipe saves you some effort in the eating since the snails and butter are cooked right on the bread.

12 1-inch (3 cm) slices narrow French bread (baguette)
12 large escargots
1/4 lb (110 g) butter
2 Tbsp (30 ml) chopped fresh parsley
1 Tbsp (15 ml) finely chopped garlic
1 Tbsp (15 ml) lemon juice
Salt and freshly ground pepper to taste
1/2 cup (180 ml) heavy cream

Pinch out a small piece of the bread to form a small hollow in the center of each of the slices of baguette and place a snail in each hollow. Combine the butter, parsley, garlic, lemon juice, salt, and pepper in a mixing bowl and beat until light and fluffy. Top each snail with a teaspoon (5 ml) of the butter, sealing them in the bread pockets. Place on a baking sheet and bake in a preheated 400F (200C) oven for 10 minutes, until the butter is hot and bubbling. Meanwhile,
combine the remaining butter mixture and cream in a small heavy saucepan over moderate heat and cook until the sauce thickens, about 8 minutes. Drizzle the sauce over the toasts and serve immediately. Serves 4 to 6.

SOUTHERN CRAB CAKES WITH REMOULADE DIPPING SAUCE

10 ounces fresh lump crabmeat
1 1/cups fresh white or sourdough bread crumbs, divided
1/4 cup chopped green onions
1/2 cup fat-free or reduced-fat mayonnaise, divided
1 egg white, lightly beaten
2 tablespoons coarse grain or spicy brown mustard, divided
3/4 teaspoon hot pepper sauce, divided
2 teaspoons olive oil, divided lemon wedges

Preheat oven to 200 deg. F. Combine crabmeat, 3/4 cup bread crumbs and
green onions in med. bowl. Add 1/4 cup mayonnaise, egg white, 1 tbsp. mustard and 1/2 tsp. pepper sauce; mix well. Using 1/4 cup mixture per cake, shape 8 1/2' cakes. Roll crab cakes lightly in remaining 3/4 cup bread crumbs.

Heat large nonstick skillet over med. heat then add 1 tsp. oil. Add 4 crab cakes; cook 4 to 5 min. per side or until golden brown. Transfer to serving platter; keep warm in oven. Repeat with remaining 1 tsp. oil and crab cakes.

To prepare dipping sauce, combine remaining 1 tbsp. mustard and 1/4 tsp. hot pepper sauce in small bowl; mix well.

Serve crab cakes with lemon wedges and dipping sauce. Makes 8 servings

SPICED OVEN FRIES and SAUCE

Fries:
4 large Potatoes -- scrubbed
1/3 cup Vegetable Oil
1/4 teaspoon Garlic Salt
1/4 teaspoon Seasoned Salt
1/8 teaspoon Black Pepper

Sauce:
1/2 cup Miracle Whip
1/2 cup Catsup

Preheat oven to 400 degrees F. Using a large baking sheet, pour oil onto baking sheet and spread to completely cover. Sprinkle all seasonings evenly over oiled surface, then set aside. Using a large knife, or a decorative slicer, slice each potato into long strips, about 1/2" x 1" x 4". Lay strips on oiled baking sheet, turning each one to coat with spiced oil. When all potatoes have been prepared on baking sheet, bake for 20 - 25 minutes, or until fries are beginning to turn golden on edges. Serve hot as a side dish with the following sauce:

In a medium size bowl, mix Miracle Whip (or Mayonnaise if you prefer) with
catsup, blending with a wire whisk until smooth. Keep refrigerated until ready to use. This sauce will keep in a covered container in the refrigerator for up to six weeks.
SPICED PUMPKIN SOUFFLÉ PANCAKES
(Main Street Inn, St. Genevieve, MO)

1 1/4 cups all purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/4 teaspoons pumpkin pie spice
3/4 teaspoons salt
1 teaspoon vanilla
1/4 cup oil
1 1/3 cups milk
4 large eggs, separated
1 cup canned pumpkin puree

Whisk dry ingredients in large bowl to blend. In another bowl, whisk milk, pumpkin puree, egg yolks, vanilla, and oil. Add to dry mixture until smooth. Batter will be stiff.

Beat egg whites until stiff, but not dry, in clean mixing bowl. Fold into batter.

Spoon onto lightly oiled griddle, turning when bubbles appear. Move to an oiled cookie sheet and keep in a 250 degree F. oven until batch is done. This will also ensure that these moist fluffy pancakes are cooked throughout. Serve with sautéed apples and a drizzle of maple syrup. Serves 6-8.

SPICY PORK QUESADILLAS

1/2 pound lean ground pork (or ground turkey or chicken)
1/4 cup diced onion
1 garlic clove -- minced
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano -- crushed
1/2 jalapeno pepper -- minced
4 tablespoons chopped fresh cilantro leaves
4 10 inch) flour tortillas
4 tbsp grated Monterey Jack cheese OR 4 tbsp grated Cheddar cheese

In a large (12-inch) nonstick skillet over medium-high heat, cook pork with onion and garlic until browned, drain off any drippings and remove to large bowl. Stir cumin, oregano, jalapeno and cilantro into pork mixture.

Clean out skillet by wiping with paper towel and heat over medium-high heat. Place one tortilla in skillet, top with half of the pork mixture, spreading evenly and sprinkle with 2 tablespoons cheese.

Top with another tortilla and cook on one side until nicely browned (about 2-3 minutes), pressing down occasionally on top tortilla. Turn and brown on other side, remove to cutting board and cut into 8 wedges. Repeat process to make 8 more quesadilla wedges. Serve with salsa

SPRINGTIME PASTA SALAD

12 ounces Spaghetti, Linguine, or Thin Spaghetti -- uncooked
1 tablespoon vegetable oil
8 ounces broccoli florets
8 ounces asparagus -- cut in 1-inch pieces
4 scallions (spring onions, green onions) -- cut in 1-inch pieces
2 cloves garlic -- finely chopped
1 10-ounce package frozen peas -- thawed and drained
1 green or red bell pepper -- coarsely chopped
8 ounces mushrooms -- sliced
1/4 cup minced fresh parsley

Dressing
3 tablespoons red wine vinegar
3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon thyme
1/8 teaspoon cayenne pepper
Freshly ground black pepper -- to taste
2 tablespoons vegetable oil

Prepare pasta according to package directions; drain. In a large pot, cook broccoli and asparagus in boiling water until crisp yet tender, about 4 minutes. Drain and add to pasta. Add scallions, garlic, peas, bell pepper, mushrooms and parsley to pasta.

In a small bowl, whisk together first seven dressing ingredients. Slowly whisk in the oil until dressing is well blended. Pour dressing over pasta mixture and toss gently until well mixed. Yield: 6 servings.

SPRINGTIME SOUP

2-3 tablespoons butter or oil
2 bunches scallions, chopped
2 young carrots, thinly sliced
2 cups fresh peas
A few stalks of asparagus, cut into 1/2 - inch pieces
Handful of green celery leaves or lovage or spinach, chopped
6 cups stock or water

Heat the butter or oil in a large skillet, and sauté the scallions and carrots for a few minutes. Add the peas, asparagus, and green leaves, and cook, stirring. Meanwhile, heat the stock or water in a large kettle; when hot, add the veggies and bring to a boil. Cover the kettle and simmer the soup for 15 to 20 minutes.
Serves 4 to 6.

TEN TIPS FOR GREAT GRILLED STEAK

Choose the right steak. Rib-eye or Flank, T-Bone or Top Round - there's a choice for every type of grill, fire, budget and taste.

Choose the right seasoning. Use rubs, marinades, sauces, butters and bastes to add an extra dimension of flavor. Even something as basic as sea salt and cracked black pepper adds a spectacular taste to beef. Steaks partner deliciously with a world of interesting flavors - the possibilities are endless.

Build the right fire. Understand the difference between direct and indirect grilling and when to use each. Remember, every fuel and fire burn differently. Study the manual that came with your grill.

Cook it to perfection. It's easy when coals and grill are the right temperature and you follow the basic cooking guidelines for the steak. (If the grill is too hot, the outside of the steak can overcook before the inside is ready; if too cold, you won't get the right searing.) Use the "1 Mississippi, 2 Mississippi method" to recognize when your grill is ready.

Know when your steak is done. Remember medium rare is 145°F; medium 160°F and well done is 170°F. Use an instant-read meat thermometer or the "poke" test to check for doneness. An instant-read thermometer gives you the internal temperature immediately.

Turn, don't stab. Tongs are the most important tool in the griller's workshop, enabling you to turn the steak without stabbing it. Look for spring loaded, long-handled tongs - 14 to 16 inches.

Give it a rest. After grilling, give the steak a rest for a couple of minutes to let the juices redistribute before cutting into it. A drizzle of olive oil or a pat of butter gives the steak a handsome sheen and spectacular flavor and finish.

Keep it clean! Always brush your grill grate with a stiff wire brush to clean it. (If you don't have a brush, use a piece of crumpled foil.) Clean the grate after preheating, and again, after grilling. Oil the grate with a folded paper towel dipped in oil and rubbed over the bars of the grate. Food will stick to a dirty grate and you won't get those snappy grill marks.

Grill safely. Make sure the grill rests securely on the ground, deck, patio, or other surface. Never leave a lit grill unattended; don't use it indoors or in a garage or carport. Always keep children and pets at a safe distance.

There are only 9 tips on this list. Guess you'll have to make up your own 10th tip!

VEGETABLE PAELLA

2 large onions, diced
1/4 cup extra virgin olive oil
2 cloves garlic
2 fresh tomatoes, chopped
4 cups brown rice, uncooked
6 cups chicken broth
2 cups water
1 cup fresh green beans cut into 1/2 inch pieces
1 - 12 oz. jar marinated artichoke hearts, drained and diced
1 pound asparagus, cut into 1/2 inch pieces
1/2 cup parsley, chopped
Salt and pepper to taste

Heat olive oil in a large skillet and cook onions until tender. Add garlic and tomatoes and continue to cook for several minutes. Add chicken broth, water, salt and pepper and rice and cook over medium heat until most of the water is absorbed. At this time add asparagus. green beans, artichokes and parsley; continue to cook for 20 minutes. Garnish with tomato wedges and serve. As a variation to the vegetable paella you may add your choice of seafood like clams, mussels or shrimp. You may also vary the type of vegetables used in this recipe. We would suggest fresh broccoli, small pieces of fresh corn on the cob, fresh zucchini and other fresh summertime veggies.

VEGETABLE PIE

1 can Mixed Vegetables -- (16 oz.)
1 can Hominy -- (16 oz.)*
1 can Mushrooms -- (6 oz.) chopped
1 can Green Beans -- (16 oz.)
2cansCream of Mushroom Soup -- (10 oz. each)
8 ounces Cheddar Cheese -- optional
16 ounce bag Potatoes, frozen -- ** Tater Tots work well
2 cloves Garlic -- minced
1 teaspoon Lemon Pepper
1 teaspoon Basil
1teaspoonOregano
Salt -- to taste
Black Pepper -- to taste
Using a large colander, drain and rinse all vegetables. Mix the mixed vegetables, hominy, green beans, mushrooms, and cream of mushroom soup together in a large bowl. Add spices to the mixture and mix thoroughly. Place this mixture in a greased 9x13 inch baking dish. Shred cheese, and place on top of mixture. Place tater tots on top of cheese layer (you may need to work to fit them all on).Bake at 375 degrees F 15 - 20 minutes, or until tater tots crisp and brown at the top. Cool 3-5 minutes, then serve by cutting into squares.

WARM GINGER CAKE

7 1/2 ounces unbleached all-purpose flour (about 1 1/2
cups)
1 teaspoon baking soda
1/4 teaspoon salt
7 tablespoons grapeseed oil
1/2 cup apple juice
3 1/2 ounces brown sugar (about 1/2 cup)
1/4 cup EACH molasses and dark corn syrup
1 egg
3 tablespoon freshly grated ginger
1 cup crème fraiche, whipped
2 tablespoons finely chopped candied ginger

Sift together the flour, baking soda and salt. In a mixing bowl, combine the oil and the apple juice. Whisk in the sugar, molasses and corn syrup. Add the egg and fresh ginger. Add the flour mixture, and combine until just moistened.

Pour the batter into a buttered and floured 9x9 pan. Bake in a preheated 350° oven for 30 to 35 minutes, or until cake tests done. Cool five minutes before turning out onto a cooling rack. Cut into squares, serve warm garnished
with whipped creme fraiche and candied ginger.

ZESTY BEAN AND RICE CASSEROLE

1 tbsp olive oil
1/2 cup water
1 large onion, chopped
2 cloves garlic, minced
1-1/2 cup sliced fresh mushrooms
2 green peppers, chopped
3/4 cup uncooked rice
2 16-oz cans kidney beans, undrained
1 16-oz can whole peeled tomatoes, undrained
chili powder, to taste
Few drops red pepper sauce (optional)
1 cup low-fat mozzarella cheese

Preheat oven to 350 degrees. In a large heavy skillet, heat oil with water over medium heat. Add onions, garlic, mushrooms, and peppers ;simmer, stirring often, until onions are tender, about 10 minutes. Add rice, beans, tomatoes, chili powder, and hot sauce; cover and simmer about 25 minutes or until rice is tender and most liquid is absorbed. Stir frequently. Transfer to a 2-qt baking dish. Sprinkle with cheese. Bake 15 minutes, until cheese is melted.
 

 

 

 

 

SHALOM FROM SPIKE & JAMIE



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