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

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Recipes from Spike & Jamie

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Contents Disk 389

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



ACELGAS EN CREMA
ALASKA SALMON CHOWDER
ASIAN CHICKEN WRAP
BEEF SANDWICH
BLUEBERRY ANGEL FOOD MUFFINS
BODACIOUS BAKED BEANS
BOURBON CREAM SAUCE
BROCCOLI CREAM SOUP
BROILED CHICKEN WITH SESAME-GINGER GLAZE
BUTTERFLY CUPCAKES
CARAMELIZED ATLANTIC SALMON
CARROTS WITH HONEY AND THYME
CHICKEN DINNER IN FOIL
CHICKEN FRIED VENISON
CHILI SOUP
CHOCOLATE ANGEL FOOD CAKE
CHOCOLATE CHEESECAKE III
CREAM OF ARTICHOKE SOUP
CREAM OF POTATO AND CHEDDAR CHEESE SOUP
CREAM OF YELLOW SQUASH AND MOREL MUSHROOM SOUP
CURRIED SARDINE SPREAD
DEVILED HAM SPREAD
EGGS WITH SPINACH
FIRECRACKER SALSA
FIVE STAR RESTAURANT STEAK MARINADE
FRENCH APPLE-ALMOND TART
FRENCH ONION SOUP
FRIED ARTICHOKES
FRUIT SOUP
HAM, SWISS AND ASPARAGUS CREPES
HEAVENLY CHIPPED CHOCOLATE AND HAZELNUT CHEESECAKE
HORSERADISH SHRIMP
IRISH CREAM CHOCOLATE CHEESECAKE
JALAPENO PLUM SAUCE
KIDS' NACHOS
MARINATED ARTICHOKES
MARINATED CUCUMBERS
MASHED POTATO BAKE
MASHED POTATO CASSEROLE
MATAMBRE
MATJES HERRING WITH CHOPPED EGGS
MOCHA BLANCA CHEESECAKE

MOON CAKE
OREGON HAZELNUT BROWNIES
PARMESAN CHIPS
PECAN SHORTBREAD
PEPPERED CHEESE WHEEL
PIXIE SALAD
POOR MAN'S CAVIAR
PORK LOIN CHOPS WITH MUSHROOM GRAVY
POTATO ROYALE
PUNGENT THAI SAUCE FOR SOUPS
SAIGON-FE MARINADE
SAUTÉED SQUASH WITH GARLIC
SCAMPI ANDRE
SHAKE-IT-UP CHICKEN NUGGETS
SHRIMP PASTA WITH WINE
SHRIMP REMOULADE
SINGING SHRIMP
THAI STYLE CHICKEN, CELLOPHANE NOODLE
TUNA AND MACARONI SALAD
VEGETABLE LASAGNA
WHITE CHOCOLATE MACAROONS





ACELGAS EN CREMA
(Argentine Swiss Chard in Cream Sauce)

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

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

ALASKA SALMON CHOWDER

7 1/2 oz canned Alaska salmon
1/2 cup chopped onions
1/2 cup chopped celery
1 garlic clove -- minced
2 tbsp butter
1 cup diced potatoes
1 cup diced carrots
2 cups low salt chicken broth
1/2 tsp thyme
1/4 tsp black pepper
1/2 cup chopped broccoli
13 oz low-fat evaporated milk
10 oz frozen corn kernels -- thawed
Minced parsley

Drain and flake salmon, reserving liquid. Sauté onions, celery, and garlic in butter. Add potatoes, carrots, reserved salmon liquid, chicken broth and seasonings. Simmer, covered, 20 minutes, or until vegetables are nearly tender.
Add broccoli and cook 5 minutes. Add flaked salmon, evaporated milk and corn; heat thoroughly. Sprinkle with minced parsley to serve.

ASIAN CHICKEN WRAP
(South Coast Medical Center)

2 chicken breasts (skinless & boneless)
2 tbsp. Teriyaki glaze (Kikkoman)
2 tbsp. Sesame oil
Rub sesame oil into chicken breast. Heat sauté pan on high heat. Quickly sear chicken breast on both sides. Remove and bake in oven 20 minutes at 350 degrees. Baste chicken breast with teriyaki glaze, then chill.

2 cups Romaine lettuce (shredded)
1 cup cabbage (shredded)
1/4 cup bean sprouts
2 12" flour tortillas
1/4 cup ginger dressing (any store brand)

Place prepared vegetables into large bowl, add ginger dressing, and hold for next step.

1/2 cup ginger dressing
1/2 cup Hoisin sauce

Combine ingredients and whisk together.

Cut prepared chicken breast into slices. Lay out a 12" tortilla. Place ingredients onto tortilla. Sprinkle dressing mixture onto filling. Fold in sides. Roll from bottom up, keep roll tightly.
BEEF SANDWICH
Serves 8

2 lb ground beef
1/2 cup onion -- chopped
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 French bread loaf
butter
2 cups sour cream
2 tomatoes -- diced
1 large green bell pepper -- diced
3 cups shredded cheddar cheese

In skillet, brown beef and onion and drain. Add salt, garlic powder and pepper. Cut bread lengthwise in half, butter both halves and place on baking sheet. Remove meat mixture from heat and stir in sour cream. Spoon onto bread and sprinkle with tomatoes, green pepper and cheese. Bake at 350 for 20 minutes or longer for crispier bread. Makes 8 - 10 servings.

BLUEBERRY ANGEL FOOD MUFFINS

1 1/2 cups egg whites (from about 1 dozen eggs), at room temperature
1 1/4 teaspoons cream of tartar
1/2 teaspoon salt
1 1/2 cups sugar
1 1/8 cups sifted cake flour
1 teaspoon pure vanilla extract
1 lemon, zest freshly grated
1 1/2 cups fresh or frozen blueberries

Preheat the oven to 375 degrees F.

In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds.

Sift the remaining 1/2 cup sugar with the pre-sifted cake flour 3 times. Fold into the egg whites, then fold in the vanilla, zest, and blueberries. Scoop the batter into paper lined large muffin cups.

Bake until light golden brown, 25 to 30 minutes. Cool to room temperature.

Glaze:
3 tablespoons lemon juice
1 cup confectioners' sugar

Stir the ingredients together until smooth. Dip the tops of the muffins into the glaze.

BODACIOUS BAKED BEANS
DEL'S FAVORITES
Serves 8

4 slices bacon
1 each onion, medium, chopped
1 14 oz. can baked beans, drain off most of the liquid
1 14 oz. can lima beans, drain off most of the liquid
1 14 oz. can kidney beans, drain off most of the liquid
1 teaspoon Worcestershire sauce
1/4 pound American cheese, shredded
1/2 cup ketchup
1/2 cup brown sugar

Brown the bacon and dice into small pieces. Discard all but 2 tablespoons of the bacon fat and brown the onions lightly in the fat.

Mix with all the other ingredients and bake for 45 minutes in a preheated oven of 350 degrees.

BOURBON CREAM SAUCE
This recipe was written to go with a pecan crusted veal chop. It is wonderful with red and white meats. If you want to serve it with grilled chicken breasts, just use a chicken bouillon cube instead of beef. Serves 4

2 tablespoons olive oil
1/2 teaspoon garlic, chopped
2 teaspoons tomato paste
2 cups heavy cream
1 each bouillon cube, beef, crushed (or chicken bouillon, if serving with chicken)
2 ounces bourbon whiskey

In a non stick skillet over low heat combine the olive oil, garlic, tomato paste and the crushed bouillon cube.

When the olive oil and tomato paste have blended and begin to bubble, add the bourbon.

BE VERY CAREFUL because the bourbon should and will ignite. If it doesn't, light it with a match. The alcohol will burn off quickly, in about one minute. Once the flame has diminished, add the cream and reduce it by half over medium heat.
It should boil the whole time. Stir often. The finished sauce will have a light pink shade to it and should coat the back of a spoon.

BROCCOLI CREAM SOUP

1 (10-ounce) package frozen broccoli, chopped
1 cup chopped onions
1 (8-ounce) can condensed chicken broth
2 tablespoons butter
2 tablespoons flour
2 cups half and half
1/2 teaspoon dried basil
1/8 teaspoon pepper
Salt to taste

Combine broccoli, onions and broth. Heat to boiling and simmer 5 minutes. Turn into a blender and blend until smooth. In saucepan, melt butter and blend in flour. Stir in broccoli mixture, half and half, basil, pepper and salt. Heat slowly, just to boiling. Simmer 1 minute, stirring.

BROILED CHICKEN WITH SESAME-GINGER GLAZE
serves 6

2 to 2 1/2 pounds chicken pieces (breasts, thighs, drumsticks)
1/3 cup plum sauce or sweet-and-sour sauce
3 Tbsp hoisin sauce
2 Tbsp soy sauce
4 tsp honey
4 tsp water
1 1/2 tsp sesame seed
1 tsp ginger root, grated or 1/4 tsp ground ginger powder
1/4 tsp five-spice powder
1 clove garlic, minced
several dashes hot pepper sauce

Skin chicken. Rinse chicken; pat dry. Place chicken pieces, bone sides up, on the unheated rack of a broiler pan. Broil 4 to 5 inches from heat, about 20 minutes until lightly browned.

To make glaze, use a small saucepan, combining plum sauce (or sweet-and-sour sauce), hoisin sauce, soy sauce, honey, water, sesame seeds, ginger root or ground ginger, five-spice powder, garlic, and hot pepper sauce.

Bring to boil; reduce heat. Simmer, uncovered, for 2 minutes. Turn chicken. Broil for 5 to 15 minutes more or until chicken is tender and no longer pink. Brush with glaze, and broil two more minutes.

Please note: Remember to refrigerate any unused portion promptly. Always thaw frozen foods in the refrigerator. Wash and sanitize any cutting board used for raw chicken preparation immediately after you are finished preparing it.

BUTTERFLY CUPCAKES

1 1/4 cups sifted cake flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) cool unsalted butter, cut into pieces
1/2 cup plus 2 tablespoons sugar
1 egg yolk
1 egg
1 teaspoon pure vanilla extract
1/2 cup sour cream

Rainbow sprinkles

White frosting, see recipe below

36 (2-inch) lengths red licorice whips
12 (1 1/2-inch) lengths black licorice whips, cut in thin tapered strips
1 tube black icing (the supermarket kind with a small writing tip)

White Frosting:
2 tablespoons flour
1 cup milk
1 cup (2 sticks) unsalted butter
1 cup confectioners' sugar
1 teaspoon vanilla extract

Line a muffin tin with cupcake papers. Heat the oven to 350 degrees F. Sift the already sifted cake flour with the baking soda, baking powder and salt. Cream the butter in a mixer fitted with a whisk attachment until soft, then add the sugar and mix. Add the yolk, the egg and the vanilla and whip at medium-high speed until light and fluffy. With the mixer running at low speed, add a third of the flour
mixture and mix. Then add half of the sour cream and mix. Add another third of the flour and mix. Add the remaining sour cream and mix, then the remaining flour. Give it one last mix to make sure everything is blended in. Pour the
batter into the muffin cups, filling them 3/4 full. Bake until firm to the touch in the center, 20 to 25 minutes. Set the pan on a wire rack and let cool.

White Frosting: Over medium heat, cook the flour and milk until thickened. Let cool. In the bowl of an electric mixer, cream together the butter, sugar and vanilla until light and fluffy. Beat in the flour mixture.

To make the butterflies, spread a thick layer of rainbow sprinkles on a plate. Cut make the butterflies off the top rounded "cap"(like the cap of a mushroom or a muffin) of each cupcake. Spread the flat top of each "beheaded" cupcake with frosting. Cut a "V" shape wedge out of the center of each cap, creating 2 semicircles that will serve as the butterfly wings. Spread the flat cut side of the 2 semicircles with frosting, then dip in rainbow sprinkles to coat. Place the 2 wings on top of each cupcake, sprinkles side up, so that the curved sides meet in the middle.

Lay 3 strands of red licorice down the center of each one to make the body. Use two pieces of black licorice to make the antennae. Pipe 2 black dots for the eyes, placing one white sprinkle in the center of each eye. Yield: 12 servings

CARAMELIZED ATLANTIC SALMON
(Andres French Restaurant, Las Vegas) (Serves 6)

Six 8 oz. pieces of salmon fillet, skinned and de-boned.

For the potato galette:
2 med. Kennebec potatoes
2 large eggs
1 tbsp. heavy cream
6 oz. butter
1 tbsp. minced chives
salt and pepper

For the sauce:
3/4 cup of sour cream
2 tbsp. heavy cream
1 tsp. salmon caviar
salt and fresh white pepper
1 lime - juice and zest

For the seasoning:
3/4 cup of sugar
1 tsp. cayenne pepper
1-1/2 tsp. salt
6 sprigs of dill

The Potato Galette: Put the potatoes in a pot with enough cold water to cover them and add a little salt. Cook the potatoes thoroughly. While the potatoes are still hot, peel and mash them with a food mill. With a whip mix the potatoes, eggs, flour, cream, chive, salt and pepper. The mix should be soft but not liquid.

In a heavy bottom frying pan, bring the butter to a medium heat. With a serving spoon scoop the mix and place in frying pan to make galette about 3" in diameter. You can also use a blinis frying pan which would form the correct
size of galette. Once the galette is brown on one side, turn it over and finish cooking slowly. Once cooked, keep the galettes warm until needed.

The Sauce: In a small sauce pan heat up the lime juice. Add the cream and sour cream. Season (do not over salt as the salmon caviar will add its share). Add the lime zest. Do not add the caviar until the very last minute.

The Salmon : Mix all the seasoning ingredients in a bowl. Dip the top side of the salmon in the mixture. In a heavy bottom frying pan, on high heat, put a small amount of vegetable oil, enough to coat the bottom of the pan. Place the salmon in it, the seasoned side down, and let it caramelize. Once caramelized, put the salmon, caramelized side up, on a pre-greased small sheet pan and finish cooking it in a 380 degree oven for 5 minutes.

Presentation: Place the warm potato galettes in the center of each hot plate. Place the salmon on the top of the galette, the caramelized side up. Now add the salmon caviar to the sauce, mix in gently. With a spoon pour some sauce around your salmon. Finish with a sprig of dill on the top of the salmon and serve.

CARROTS WITH HONEY AND THYME

4 Tbsp (60 ml) butter
2 shallots, finely chopped
4-6 large carrots, peeled and shredded
3 Tbsp (45 ml) honey
1/2 tsp (2 ml) dried thyme, crushed
Salt and freshly ground pepper to taste

Heat the butter in a skillet over moderate heat and sauté the shallots until tender but not brown, about 5 minutes. Add the remaining ingredients, tossing to combine. Cover the skillet and cook for 5 minutes, stirring once or twice. Serves 4 to 6.

CHICKEN DINNER IN FOIL

2 1/2 to 3 lb frying chicken, quartered
salt and pepper
1 package gravy mix or 1 envelope onion or chicken soup mix
1 1/2 cups frozen mixed vegetables
1 to 1 1/2 cups frozen French fries

Sprinkle chicken on all sides with salt and pepper. On each of four large heavy duty foil squares (18 x 12 inches), place 1/4 chicken.

Sprinkle each with about 2 tsp dry chicken gravy mix; place about 1/2 cup frozen vegetables and 7 or 8 potato pieces with chicken.

Wrap each foil dinner, folding edges over twice and sealing; place on cookie sheet. Bake at 400 degrees F or grill over hot coals for about 1 hour until
thickest part of chicken is tender.

CHICKEN FRIED VENISON

2 Tbsp. olive oil
2 pounds venison pounded to 1/4-inch thick
1 1/2 cups evaporated milk or Half and Half
Salt and pepper to taste
Garlic powder to taste
Onion powder to taste
1 cup flour

Soak venison in milk for about 1 hour. Sprinkle with spices and coat with flour. Heat oil in a skillet and brown venison on both sides being careful not to over-cook. Use milk and extra flour to make gravy with the drippings left in the pan.

CHILI SOUP
Serves 8

1 onion, medium, chopped
1 1/2 pounds ground beef
1 teaspoon salt
1 teaspoon peppercorns, cracked
45 ounces chili beans, Kuner's Hot Spicy style
24 ounces tomato juice, or V-8 juice
24 ounces water
2 tablespoons Ancho chili powder
1 teaspoon ground cumin

Cook the ground beef, onion, salt and pepper together in a heavy skillet until the meat is colored but not browned.

Turn the heat to low and cover the meat with 1 1/2 cups of water and simmer for 25 minutes.

Add the beans, tomato juice, water, chili powder and cumin to the meat and simmer for a long time (maybe 2 hours).
CHOCOLATE ANGEL FOOD CAKE

3/4 cup (180 ml) sifted cake flour (sift before measuring)
1/4 cup (60 ml) cocoa
1/4 cup (60 ml) plus 1 cup (250 ml) sugar, sifted
1 tsp (5 ml) cinnamon (optional)
1 1/4 cup (310 ml) egg whites (about 10)
1 tsp (5 ml) cream of tartar (tartaric acid)
1 tsp (5 ml) vanilla extract

Combine the sifted flour, cocoa, 1/4 cup (60 ml) sugar, and optional cinnamon and sift 5 times. Beat the egg whites until foamy and add the cream of tartar. Continue beating until stiff but not dry, adding the remaining sugar 1 tablespoon (15 ml) at a time. Add the vanilla. Sift a small amount of the flour mixture over the egg mixture and fold gently. Repeat until all the flour mixture is incorporated. Spoon the batter into an ungreased 9-inch (23 cm) tube pan and bake in a preheated 350F (180C) oven for 45 minutes. Remove the cake and cool it upside down, resting the tube of the pan on the neck of a bottle if the tube is not tall enough to keep the surface of the cake off the counter top. Let the cake hang and cool for at least 90 minutes. Remove the cake from the pan before storing. Serve with whipped cream, ice cream, and/or chocolate sauce if desired. Serves 8 to 12.

CHOCOLATE CHEESECAKE III
Makes 1 - 9 inch cheesecake

10 graham crackers
1/3 cup white sugar
5 tablespoons butter, melted

2 (8 ounce) packages cream cheese
1 cup white sugar
4 eggs
1 pint heavy whipping cream
8 (1 ounce) squares semisweet chocolate

Preheat oven to 350 degrees F (190 degrees C). Grind graham crackers in a food processor. In a small bowl, or in the food processor, stir together the graham cracker crumbs, white sugar and melted butter. Press into the bottom,
and 1 inch up the sides of a 9 inch spring form pan.

Bake for 15 minutes in the preheated oven, set aside to cool. Turn the oven down to 350 degrees F (175 degrees C). Chop the semisweet chocolate into pieces and melt over a double boiler along with the cream. Stir occasionally until melted, then set aside to cool.

In a medium bowl, beat the cream cheese and sugar until soft. Stir in the eggs, one at a time, mixing well between additions. Stir in the chocolate mixture until fully incorporated. Pour into the prepared crust.

Bake for 55 to 60 minutes in the preheated oven. Let cake cool to room temperature, then refrigerate for at least 8 hours before serving.

CREAM OF ARTICHOKE SOUP
Serves 9

4 medium artichokes (about 2 pounds)
1 small onion (about 1/2 pound), diced
3 tablespoons olive oil
1 carrot, diced
4 cloves garlic, minced
1 medium boiling potato (about 1/2 pound), diced
1 teaspoon salt
4 cups chicken broth
1/4 cup whipping cream
2 egg yolks
Parmesan chips or grated Parmesan, for serving, optional

Pare artichokes. Cut into quarters and keep in a bowl of lemon water until ready to use.

Cook onion in olive oil in a large saucepan over medium heat until onion begins to soften, about 5 minutes. Add carrot, reduce heat to medium-low, cover and continue cooking until carrot has softened, another 5-10 minutes, being careful not to let vegetables brown.

Add garlic and potato and cook another 5 minutes. While vegetables are cooking, chop artichoke quarters into 1/2-inch pieces and add to saucepan. Add salt and cook, covered, 10 minutes to begin marrying the flavors.

Add broth and bring mixture to a simmer over medium-high heat. Reduce heat to medium-low and cook until vegetables are soft enough that you can smash them between your fingers, 25-30 minutes.

Transfer soup mixture into a large mixing bowl and wipe saucepan clean. Puree soup in a blender on high until light and smooth, about 30 seconds. Do this in 3 additions to keep from overflowing blender. As each batch is pureed, pour it through a fine strainer into saucepan. Return saucepan to medium-low heat.

In a bowl, stir together cream and egg yolks until smooth. When puree has neared a simmer, spoon 1/2 cup of it into cream/egg mixture and whisk until smooth. This ``tempers'' the egg yolks, cooking them slightly, so they won't curdle when added back to saucepan.

Slowly whisk cream/egg mixture back into the saucepan and continue to cook, whisking frequently, until soup has thickened slightly and texture is silken, about 5 minutes. Do not let soup boil or egg will curdle.

Ladle about 1/2 cup of hot soup into a small bowl and garnish with a crisp Parmesan chip or grated Parmesan.

CREAM OF POTATO AND CHEDDAR CHEESE SOUP
(A clone of Marie Callender's soup) Serves 4-6

4 tablespoons butter
1/2 cup finely diced celery
1/2 cup finely diced yellow onion
2 (14 1/2-ounce) cans chicken broth
4 cups finely diced, peeled potatoes
1/4 cup water
4 chicken bouillon cubes
2 1/4 cups half and half
8 ounces shredded sharp cheddar cheese
1/2 teaspoon sugar
1/4 teaspoon white pepper
1/4 teaspoon salt
Shredded Colby or jack cheese and parsley to garnish

On medium low heat in a 3-quart saucepan, sauté celery and onions with butter. Cook onions until clear but take care not to let brown. Add chicken broth, potatoes and water. Place on medium low heat and cook until potatoes are very tender and soft.

When potatoes are done, add bouillon cubes and cook until cubes have dissolved. Mash potatoes slightly, leaving them mostly in chunks. Reduce heat and add half and half; stir mixture. Add shredded sharp cheddar and stir until cheese is completely melted and dissolved into mixture. Sprinkle sugar, pepper and salt into soup and stir. Let soup simmer slowly 20-30 minutes, taking care not scorch. When ready to serve, garnish with Colby or jack cheese and parsley.

CREAM OF YELLOW SQUASH AND MOREL MUSHROOM SOUP
Serves 4

2/3 ounce morel mushrooms, dried
2 tablespoons butter
2 yellow squash, coarsely chopped
1/4 yellow onion, coarsely chopped
1 teaspoon fresh garlic, chopped
3 chicken bouillon cubes
1/4 teaspoon turmeric
1/4 teaspoon cumin
1/4 teaspoon dry mustard
1/4 teaspoon black pepper
1/2 cup heavy cream
1 tablespoon red bell peppers, small dice

Bring one cup of water to boil, add the mushrooms, cover and remove from the heat. Allow the mushrooms to soak for 45 minutes.

Drain the softened mushrooms and reserve the liquid. Cut the mushrooms into 1/4" slices and rinse them under cold running water to remove any dirt particles.

Combine butter, squash, onion, garlic, bouillon cubes, spices and 1 cup of water in a saucepan and bring to a boil. Cover and reduce heat to a simmer for 20 minutes.

Pour cooked squash mixture into a blender and purée. The mixture will be thick.

Add heavy cream and 1/4 cup of the reserved mushroom liquid to the mixture and blend. Add the sliced mushrooms and the red peppers.

CURRIED SARDINE SPREAD

8 boned and skinned canned sardines in olive oil
8 oz. ricotta cheese
1 tsp. curry powder
1/4 cup fresh parsley, chopped
2 Tbsp. capers, rinsed and drained
1 tsp. lemon zest

Drain oil from sardines and discard tails. Combine sardines with remaining ingredients in a food processor and process until a coarse spread forms. Serve with crisp crackers.

DEVILED HAM SPREAD

2 small cans deviled ham
1/2 cup mayonnaise
8 oz. cream cheese, softened
1 jalapeno pepper, seeded and diced
1/4 cup green onions, chopped
3 Tbsp. fresh dill chopped or 1 tsp. dried

Combine all ingredients in a small bowl and mix well. Chill before serving with crackers or crusty bread pieces.

EGGS WITH SPINACH
Ägg på spenatbädd (serves 4)
At Easter, most Swedes are looking forward to spring. Birch branches with tender green leaves are decorating the homes. On the menu eggs have a prominent position, both on their own and in combination with, for instance, pickled herrings. Apart from the eggs, there are few traditional dishes associated with Easter. A leg of lamb is often served on Easter Sunday in many homes; various salmon dishes are popular in other families. The traditional Easter eggs are served lightly boiled, soft-boiled, or hard-boiled according to your own taste.

4 hard-boiled or soft-boiled eggs
2 tbsp butter or margarine
1 1/2 tbsp flour
2/3 cup milk or cream
1 packet frozen chopped spinach, about 13 oz
1 tsp salt
1/4 tsp white or black pepper
chopped chives

Peel the eggs and cut them in halves. Melt the fat in a saucepan and blend in the flour. Thin with milk or cream. Add the spinach and let it thaw in the sauce on low heat. Season with salt and pepper. Turn the spinach onto a serving dish and arrange the egg halves on top. Sprinkle with chives.

FIRECRACKER SALSA

1/2 cup dried tart cherries
1/2 cup cherry preserves
2 tablespoons red wine vinegar
1/2 cup chopped red onion
1/2 chopped yellow bell pepper
1/4 chopped jalapeno pepper
2 tablespoons chopped fresh cilantro
1 teaspoon lime or lemon juice

Combine dried cherries, cherry preserves and vinegar in a small microwave-safe bowl; mix well. Microwave on High (100% power) 1 to 1-1/2 minutes, or until hot. Let stand 5 minutes.

Stir in red onion, yellow bell pepper, jalapeno peppers, cilantro and lime juice.
Refrigerate, covered, 3 to 4 hours or overnight.


FIVE STAR RESTAURANT STEAK MARINADE

1/4 cup olive oil
1/4 cup balsamic vinegar
1-2 cloves garlic (minced)
1 tsp prepared horseradish
1 Tbsp shallots
1 Tbsp fresh basil
1/2 tsp fresh ground pepper
1 Tbsp truffle oil

Combine all ingredients in glass or plastic container. Add steaks and marinade 24 hours. Sear steaks on hot grill then turn fire down to cook on low heat. Spoon marinade over steaks as they cook.

FRENCH APPLE-ALMOND TART
(Laguna Culinary Arts, Laguna, CA) Makes 10 to 12 servings

Crust:
2 large egg yolks
2 tablespoons Calvados or brandy
1-1/2 cups all purpose flour
2 tablespoons sugar
1/2 teaspoon salt
9 tablespoons (1 stick plus 1 tablespoon) chilled unsalted
butter, cut into 1/2-inch pieces

Filling:
1-1/2 cup blanched slivered almonds
1/2 cup plus 2 tablespoons sugar
2 large eggs
3 tablespoons Calvados or brandy
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon salt
6 tablespoons (1/2 stick) unsalted butter, at room
temperature
3 tart green apples, peeled, quartered, cored, cut into
1/8-inch-thick wedges
1/2 cup apricot preserves

For the crust: Stir egg yolks and Calvados in a small bowl to blend. Combine the flour, sugar and salt in a food processor. Add the butter; cut it in, using on/off
pulses, until butter is the size of small peas. With the machine running, add the yolk mixture. Process until large moist clumps form. Gather the dough into a ball; flatten into a disk. Wrap dough in plastic; refrigerate until cold, about 1 hour. (Dough can be made 1 day ahead. Keep chilled. Let soften slightly before rolling out.) Roll out dough on lightly floured surface to 14-inch round. Transfer to an 11-inch diameter tart pan with removable bottom. Fold overhang in and press, forming double-thick sides. Chill while making filling.

For the filling: Combine almonds, 3/4 cup sugar, eggs, 1 tablespoon Calvados, extracts and salt in food processor. Blend until soft paste forms. Add 4 tablespoons butter; blend 10 seconds. Spread in crust. Chill until firm,
about 45 minutes.

Meanwhile, stir apples, 1 tablespoon Calvados and 1 tablespoon sugar in a large bowl. Let stand 30 minutes.

Preheat the oven to 400 degrees. Drain the apples; overlap them in concentric circles atop the filling. Melt 2 tablespoons butter; brush over apples. Sprinkle with 1 tablespoon sugar. Bake the tart for 15 minutes. Reduce temperature to 350 degrees, and bake until the apples are tender, about 45 minutes. Transfer to a rack to cool. Stir preserves and 1 tablespoon Calvados in a small saucepan over low heat until preserves melt. Strain into a small bowl; brush over the apples. Cool. (Can be made 8 hours ahead. Let stand at room temperature.)

FRENCH ONION SOUP

6 white or yellow onions
1/4 pound butter (1 stick)
1/4 cup sugar
1/4 cup sherry
1 quart beef stock
1 quart chicken stock
1 tablespoon black pepper

Cut the tops and bottoms off the onions and slice them in half through the center from top to bottom. Remove the outside skins and discard them. Slice an onion half against the natural lines on its surface, then cut it julienne style along the natural lines of the onion. Repeat until done.

In a large stockpot, melt the butter and add the onions. Sauté them for about 15 minutes, then add the sugar, sherry and the black pepper. Add the beef and chicken stock and bring to a boil. Boil for 4-5 minutes and remove from heat. Cool as quickly as possible and store in the refrigerator covered until use.

When reheating, always bring it up quickly and to at least 140 degrees.

To serve the soup...Ladle it into a soup crock, top the soup with a Crouton, sprinkle either grated Parmesan or Romano on top of the crouton and cover all with a slice of Swiss cheese. Heat under an overhead broiler until the cheese has melted and is slightly browned. Sprinkle with parsley flakes and serve on a bread dish.

FRIED ARTICHOKES
Serves 8

1 pound baby artichokes
Olive oil
1/4 cup flour
Sea salt

Pare artichokes. Cut them in quarters and then cut each quarter in half again lengthwise to make 1/2-inch slices. Keep in a bowl of lemon water until ready to use.

Heat about 1 inch oil in a large heavy pot over medium-high heat to about 360 degrees.

Meanwhile, drain artichokes in a strainer and turn out into a tea towel. Pat dry as thoroughly as you can. Return to strainer and shake them, gradually pouring flour over top. Keep shaking to remove excess flour (it's best to do this over a trash can since all that flour is messy to clean out of the sink). Artichokes should be barely covered with a film of flour.

If you don't have a thermometer, determine if oil is hot enough by adding a single artichoke piece to the pan. The oil should bubble merrily. Add artichokes to oil a small handful at a time. Don't overcrowd pan or oil will dip below a good frying temperature. It's much better to fry in small batches. When artichokes are golden, about 2-3 minutes, remove with a slotted spoon. Tap spoon against side of pan to shake off excess oil, then drain on a paper towel. While hot, sprinkle artichokes with salt and serve immediately.

(To serve all at the same time, keep them warm on a paper towel-lined baking sheet in a 350-degree oven.)

FRUIT SOUP

1 1/2 cups water
1/2 cup sugar
1 stick cinnamon
1 1/2 cups cranberry juice
1 cup peach or apricot nectar
1 cup pineapple juice
1 cup orange juice
1/4 cup quick-cooking tapioca

Combine water, sugar and cinnamon stick in saucepan. Bring to a boil and simmer 5 minutes. Remove cinnamon stick. Add all juices and bring to boil. Gradually stir in tapioca. Keep stirring while simmering 5 minutes. Remove from heat. Serve thoroughly chilled as an appetizer or dessert.

HAM, SWISS AND ASPARAGUS CREPES
(The Shepherds' Inn, Ord, NE)

Basic Crepe Recipe (10-12 crepes)
3 eggs, beaten
1 cup milk
1 Tbsp vegetable oil
1 cup flour
1/2 tsp. salt

Sauce:
1 stick butter
3/4 cup flour
1/2 tsp dry mustard
3 cups chicken broth
11/2 cups half & half
salt & pepper to taste

Filling
11/2 to 2 cups diced ham, turkey or chicken
10-12 cooked asparagus spears

Topping
1-1/2 cups shredded Swiss cheese
2 Tbsp chopped parsley

Prepare crepes and set aside. To make sauce, melt butter, stir in flour and mustard and cook for 1 minute. Add broth; simmer and stir until thickened. Add half and half and continue to stir until thick. Add salt and pepper. While making sauce, cook the asparagus and sauté the ham to remove any excess water. Combine cooked meat with half of the sauce. Place 1 asparagus spear with about 1/4 cup of the meat sauce on the lower 1'3 of each crepe and roll up.
With seam down, place assembled crepes in prepared dish. Cover crepes with remaining sauce and sprinkle with cheese. Bake in 350 degree oven for 20 to 25 minutes. Sprinkle parsley on top and serve.

HEAVENLY CHIPPED CHOCOLATE AND HAZELNUT CHEESECAKE
Makes 1 - 9 inch cheesecake

1/3 cup semisweet chocolate chips
1 1/2 cups vanilla wafer crumbs
3/4 cup hazelnuts - toasted, skinned and coarsely chopped
2 tablespoons white sugar
3 tablespoons butter, melted

3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 eggs, lightly beaten
3 tablespoons hazelnut liqueur
1 cup semisweet chocolate chips

2/3 cup semisweet chocolate chips
13 skinned, toasted hazelnuts
4 tablespoons sour cream
1 tablespoon hazelnut liqueur

Using a blender or a food processor, finely chop 1/3 cup semisweet chocolate chips. Place in a small mixing bowl. Add vanilla wafer crumbs, ground hazelnuts, 2 tablespoons white sugar, and melted butter or margarine. Mix until well combined. Press onto the bottom and up the sides of a 9 inch spring form pan. Bake in a preheated 300 degrees F (150 degrees C) oven for 15 minutes. Cool.

In a large bowl, beat the cream cheese until fluffy. Gradually add 1 cup white sugar; mix well. Add the eggs and 3 tablespoons liqueur. Mix until well blended. Coarsely chop 1 cup of the semisweet chocolate chips, and add to the cream cheese mixture. Stir. Pour batter into the cooled crust.

Bake at in a preheated 350 degrees F (175 degrees C) oven for 1 hour. Let cake cool for 1 hour. Remove outer ring from pan. Then let cool completely.

Melt 2/3 cup semisweet chocolate chips over hot (not boiling) water. Stir until smooth. Dip 13 hazelnuts into the chocolate, covering one-half of each nut. Shake off the excess chocolate. Place on a waxed-paper lined plate. Chill until set.

To the remaining melted chocolate, add sour cream. Mix well. Stir in 1 tablespoon liqueur. Spread glaze on top of the cooled cheesecake. Garnish with chocolate dipped hazelnuts.

HORSERADISH SHRIMP
Pepparrotsräkor (serves 4)
You can serve this with either pasta, couscous or rice, and if you can't find fennel you can substitute with leek.

2 lbs fresh or frozen unpeeled shrimp
2 tbsp oil - olive oil is good, but any cooking oil is fine
1 1/4 cups water
2 fennels, approx 1 lb
approx 14 oz crushed tomatoes, mixed to a smooth puree
2 tbsp grated fresh horseradish
1/2 tsp salt
dash black pepper
good 3/4 cup plain cooking yogurt

Garnish with finely shredded horseradish fennel "sprigs"

Thaw and peel the shrimps. Sauté the "peel" in half of the oil in a pot. Pour on water and let boil for about 10 minutes. Strain.

Cut the fennel in quarters and then in slices. Save the green "sprigs" for garnish. Fry the fennel in remaining oil in a wok pan or large frying pan for about 5 minutes. Pour on the shrimp bouillon and the sifted tomatoes. Let all boil together on high heat for a few minutes.

Stir in the shrimp and the horseradish and flavor with salt and pepper. Serve with pasta, rice or couscous, drizzle the yogurt on top and decorate with shredded horseradish and fennel sprigs.

IRISH CREAM CHOCOLATE CHEESECAKE

1 1/2 cups chocolate cookie crumbs
1/3 cup confectioners' sugar
1/3 cup unsweetened cocoa powder
1/4 cup butter

3 (8 ounce) packages cream cheese, softened
1 1/4 cups white sugar
1/4 cup unsweetened cocoa powder
3 tablespoons all-purpose flour
3 eggs
1/2 cup sour cream
1/4 cup Irish cream liqueur

Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cookie crumbs, confectioners' sugar and 1/3 cup cocoa. Add melted butter and stir until well mixed. Pat into the bottom of a 9 inch spring form pan. Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 450 degrees F (230 degrees C).

In a large bowl, combine cream cheese, white sugar, 1/4 cup cocoa and flour. Beat at medium speed until well blended and smooth. Add eggs one at a time, mixing well after each addition. Blend in the sour cream and Irish cream liqueur; mixing on low speed. Pour filling over baked crust.
Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce oven temperature to 250 degrees F (120 degrees C), and continue baking for
60 minutes.

With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill before serving. If your cake cracks, a helpful tip is to dampen a spatula and smooth the top, then sprinkle with some chocolate wafer crumbs.

JALAPENO PLUM SAUCE
The perfectly unusual blend of fruit, pepper, curry and soy will keep your guests talking about this sauce forever. The perfect glaze for any white meat and a most delightful dipping sauce for spring rolls.

2 1/2 tablespoons soybean oil
1/3 cup red onions, small dice
1 1/2 tablespoons garlic, minced
1 1/2 each jalapeno peppers, chopped ( seeds and ribs removed )
1 1/2 pounds purple plums, pitted and diced small
1/2 tablespoon curry powder
1/2 teaspoon allspice
1/2 cup honey
1/4 cup soy sauce
1 each orange, juiced
2 each lemons, juiced

In a heavy pot, cook red onion, garlic and jalapeno pepper in soy bean oil until tender. Add the plums and stir in the curry powder and allspice. Once the spices are dispersed, add the honey, soy sauce, plums and the fruit juices.

Cook over medium low heat for 1 hour and 15 minutes, uncovered, stirring often. The consistency should be like a chunky tomato sauce. Remove from the heat and allow to cool to room temperature. Bottle and chill the sauce. This sauce can be made ahead of time and it freezes well.

KIDS' NACHOS

1 lb. ground beef
1 cup chopped onion
1/2 cup catsup
1 package taco seasoning (or your own homemade version)
1/2 cup water
1/2 tsp salt
1 can kidney beans with liquid
1 cup grated cheese (cheddar is nice)
1/2 cup chopped onion
1/2 cup chopped black olives
Plain corn wafer chips

Brown meat and onion until done. Drain any excess oil. Stir in catsup, water, taco seasoning mix and salt. Make a well and mash kidney beans with liquid. Stir all together and heat. Pour mix onto a layer of plain corn wafer chips in a casserole dish (or two), garnish with cheese, onion and olives. Place in hot oven just long enough to melt cheese. (May also garnish with canned sliced green
chilies if desired.)

MARINATED ARTICHOKES
Serves 8

2 onions
1/2 cup olive oil
2 pounds baby artichokes
1 carrot, thinly sliced
4 cloves garlic, thinly sliced
1 teaspoon fennel seeds
1 teaspoon black peppercorns
1 1/2 teaspoons salt
2 bay leaves
2/3 cup white wine vinegar
2/3 cup white wine
About 1 cup water

Slice onions in 1/2-inch rings, keeping rings as whole as possible. Put in large skillet and cover with oil. Cook over low heat 15 minutes.

Pare artichokes, leaving whole; keep in a bowl of lemon water until ready to use.

Add carrot and garlic to onions, cover and cook over low heat until onions are softened, 15 minutes. Add artichokes, cover and cook over low heat 5 minutes.

While artichokes are cooking, combine fennel seeds, peppercorns, salt, bay leaves, vinegar and wine in a small saucepan and bring to a full boil. Pour mixture over artichokes in skillet and add enough water so liquid comes about 2/3 of way up sides of artichokes. Cover and cook at a fast simmer until artichokes are tender enough that a sharp knife penetrates base easily, about 20 minutes.

Remove artichokes and place in a bowl. Increase heat to high and cook until liquid has reduced to a light syrup. (It will barely cover bottom of pan and begin to stick slightly.) Pour liquid over vegetables; cover tightly and refrigerate about 30 minutes or until ready to use. Best served cool or at room temperature.


MARINATED CUCUMBERS

6 - 8 large cucumbers, peeled and sliced
1 large onion, sliced
1 cup sugar
1 cup cider vinegar
1 tsp. celery seed
Salt and pepper to taste

Combine all ingredients in a large bowl and refrigerate overnight.

MASHED POTATO BAKE

6 large gold potatoes
1 pint sour cream
2 cups sharp cheddar cheese, grated
1 small sweet onion, finely chopped
Salt and pepper to taste
1/2 cup corn flake crumbs
1/4 cup butter, melted

Bake potatoes in a 350-degree oven for about 1 hour. Scoop out pulp of potatoes and place in a large bowl. Add sour cream, cheese, onion and salt and pepper and stir. Place in a greased baking dish and sprinkle with corn flakes and melted butter. Bake at 350 for 40 minutes.

MASHED POTATO CASSEROLE

8 large baking potatoes
8 oz. sour cream
3 oz. cream cheese
1/4 cup butter, melted
1/4 cup milk
2 clove garlic, minced
1/2 tsp. dried dill weed
Salt and pepper to taste
1/2 cup Parmesan cheese, grated

Boil potatoes until tender. Beat potatoes along with sour cream, cream cheese, butter milk, garlic, dill weed and salt and pepper. Place in a casserole dish and sprinkle with Parmesan cheese. Bake at 350 degrees for 30 minutes.

MATAMBRE
(Stuffed Rolled Flank Steak)

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

Butterfly the flank steak by slicing it in half horizontally to within about 1/2 inch (1 cm) of the edge. Open the steak and pound with a mallet to a uniform thickness of about 1/4 inch (5 mm). Sprinkle with garlic, oregano, red pepper, salt, and pepper. Cover with spinach leaves, leaving about 1/2 inch (1 cm) uncovered around the edges. Arrange the carrot, onion, eggs, and olives on top of the spinach. Roll in the direction of the grain to form a log and tie at 1-inch (3 cm) intervals with kitchen twine. Place in a baking dish and add the beef stock. Cover tightly and bake in a preheated 350F (180C) oven until the beef is tender, 1 1/2 to 2 hours. Remove the twine, cut into thin slices, and serve with the pan juices. Alternately, the matambre may be cooked in enough stock or water to cover, cooled in the cooking liquid, drained, refrigerated, and cut into thin slices to be served cold. Serves 4 to 6 as a main dish, or 8 to 12 as an appetizer.

MATJES HERRING WITH CHOPPED EGGS
Matjessill med äggfräs (Serves 4)

4 fillets of matjes herring (to be found in a deli)
3 hard-boiled eggs
2 onions, preferably red
scant 1/4 cup butter or margarine

Drain the herring fillets. Cut them in pieces and arrange on a serving dish. Peel and chop the eggs. Peel and finely chop the onions. Arrange eggs and onions on top of the herrings. Lightly brown the fat and pour it hot over the herrings. Serve at once with boiled potatoes.

MOCHA BLANCA CHEESECAKE
Makes 1 - 9-inch cheesecake

1 cup crushed vanilla wafers
2 tablespoons butter, melted
1 tablespoon white sugar
1 tablespoon unsweetened cocoa powder
1 tablespoon instant coffee powder
2 tablespoons coffee-flavored liqueur
4 (1 ounce) squares semisweet chocolate, grated
4 cups cream cheese, softened
1 cup white sugar
4 eggs
1 cup sour cream
2 tablespoons white sugar
1 teaspoon coffee flavored liqueur
1 teaspoon unsweetened cocoa powder

To Make Crust:
Combine the crumbs, 2 tablespoons melted butter or margarine, 1 tablespoon sugar, and 1 tablespoon cocoa with a fork. Press into bottom of a 9 inch spring form pan. Wrap the pan bottom in aluminum foil. Refrigerate while preparing the filling.

To Make Filling:
Grate the semisweet chocolate, and put it into the top of a double boiler. Place over hot water. When almost melted, remove from heat and stir until completely melted. Chocolate can also be melted in a microwave, stirring frequently.

Combine the cream cheese and the sugar; mix with an electric mixer until well blended.

Dissolve the coffee powder in the coffee liqueur. Add the coffee mixture and the chocolate to the cream cheese mixture. Blend well.

Add the eggs one at a time, mixing until just blended after each egg.

Pour the filling into the crust, smoothing the top.

Place the pan in a large baking pan, pour boiling water into the baking pan until it comes 1/2 way up the sides of the spring form pan.

Bake in a preheated 350 degree F (175 degree C) oven for 1 hour.

Remove the pan from the oven, and remove the spring form pan from the water bath. Discard the water.

To Make Topping:
Stir together the sour cream, 2 tablespoons sugar, teaspoon coffee liqueur and 1 teaspoon of cocoa. Spread over the top of the hot cheesecake. Put back in the oven for 5 minutes. Refrigerate at least 4 hours; if possible overnight.

MOON CAKE
Makes 1 10x15 inch pan


1 cup water
1/2 cup margarine
1 cup all-purpose flour
4 eggs
2 (3.4 ounce) packages instant vanilla pudding mix
3 cups milk
1 (8 ounce) package cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1/4 cup chocolate syrup

Preheat oven to 400 degrees F (200 degrees C) and lightly grease a jelly roll pan.

In a large saucepan, bring water and margarine to a boil. Remove from heat, and mix in flour with electric mixer. Add eggs, one at a time, beating well after each. Spread evenly in prepared pan .

Bake at 400 degrees F (200 degrees C) for 20 to 25 minutes. Set aside to cool completely

In large bowl, combine pudding mix, milk and cream cheese. Mix with electric mixer until smooth. Spread evenly over cooled crust. Top with whipped topping and drizzle with chocolate syrup. Chill in refrigerator and serve cold.

OREGON HAZELNUT BROWNIES

2 squares unsweetened chocolate
1/2 cup Butter
2 eggs
1 cup sugar
3/4 cup sifted all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup roasted and chopped Oregon hazelnuts
1 teaspoon vanilla extract

Melt chocolate with butter over hot water; cool. Add eggs and sugar, and beat until well blended. Combine flour, baking powder and salt; stir into chocolate mixture with hazelnuts and vanilla. Spread mixture evenly in lightly greased 8-inch square pan. Bake in a 350 degrees F oven for 25 to 30 minutes. Cool 10 minutes; cut into squares with sharp knife. Yield: 16 to 20 brownies.

PARMESAN CHIPS
Makes about 8 chips

1 cup freshly grated Parmesan

Measure cheese into 1 1/2-tablespoon mounds in a large, dry non-stick skillet. Leave plenty of space in between; you'll be able to cook 4 to 5 mounds per batch. Gently spread each mound into a thin round with your fingers. Heat skillet over low heat until cheese melts. It will begin to bubble and finally, after 3-5 minutes, it will begin to brown around the edges.

Sliding the tip of a fork or a thin spatula under one edge, flip the chip and continue cooking until second side is lightly browned, 3-5 minutes.

These chips can also be made by baking them at 325 degrees for 10-12 minutes on a non-stick baking sheet. The result is lacier and more delicate, and the flavor is not quite as ``browned.''

PECAN SHORTBREAD

1 1/2 - 2 cups flour, sifted
1 cup butter, softened
1 cup confectioner's sugar, divided
2/3 cup pecans finely chopped
1/2 tsp. almond extract
1 tsp. vanilla extract
1/4 tsp. salt

Combine flour, butter and 3/4 cup of the confectioner's sugar together and blend with a mixer, add extracts, salt and pecans and continue mixing until a dough forms. Shape dough into one inch balls and place on an ungreased baking sheet. Bake at 325 degrees for 20 minute or until lightly brown.

PEPPERED CHEESE WHEEL
(Plantation House, B&B, Elgin, NE)

2 cups shredded Monterey Jack Cheese (8 oz.)
1 8 oz. pkg. cream cheese, softened
1 tsp. Fines Herbes
1 tsp. minced chives
1 tsp. Worcestershire sauce
1 clove garlic, crushed
2 - 4 Tbsp fresh coarse-ground five pepper blend

Triscuits or other favorite snack crackers

In a medium bowl, combine shredded Jack cheese, cream cheese, Fines Herbs, chives, Worcestershire and garlic. Shape mixture into a 5" ball and flatten slightly. Chill slightly, then roll in pepper until completely covered. Wrap and chill for 6 hours or overnight. Can be stored for several days in refrigerator. Serve with your favorite crackers.

PIXIE SALAD
Serves 8

For dressing:
5 tablespoons extra virgin olive oil
1 1/2 tablespoons red wine vinegar
4 tablespoons orange juice
Grated zest of 1 orange
2 tablespoons honey
Salt and pepper to taste

For salad:
2/3 cup walnut pieces
8 cups watercress sprigs, loosely packed
8 cups torn hearts of butter lettuce
4 to 5 Pixie tangerines
1 pink grapefruit
2 small Hass avocados
Juice of 1/2 lemon, if needed
5 to 6 ounces crumbled Gorgonzola cheese

To make dressing: Combine olive oil, vinegar, orange juice, zest, honey, and salt and pepper to taste in a blender, and process for a few seconds; or whisk everything together in a bowl.

To make salad: Heat oven to 350 degrees. Spread nuts on a baking sheet and toast until lightly browned, 6-8 minutes. Set nuts aside.

Watercress can be muddy, so wash it thoroughly, then tear small sprigs from branches, discarding heavy stems. Spin in a salad spinner to dry. Rinse and tear butter lettuce, and spin dry.

Peel tangerines, remove all white pith and separate sections. Slice peel off grapefruit and separate sections, removing membranes. Peel avocados and cut into 1-inch pieces. Unless you are cutting avocados at the last moment, sprinkle a little lemon juice on them and cover, to lessen their discoloration.

Combine watercress, lettuce, tangerines, grapefruit, avocado and crumbled cheese in a large salad bowl, and toss together with your hands. Add most of dressing and continue lifting and turning very gently until everything is evenly coated. Taste and add a bit more dressing only if needed. Arrange salad on individual plates and sprinkle toasted walnut pieces on top.

POOR MAN'S CAVIAR
(Oak Cafe, Sacramento, CA) Yields 2.5 cups

1/2 lb. Kalamata , pitted, rinsed and drained
1/2 lb. green olives, pitted rinsed and drained
1 cup capers, salt-packed, rinsed and drained
3-6 Tbsp. lemon juice
5 garlic cloves
1/2 cup coarsely chopped Italian parsley
3-4 Tbsp. Extra Virgin Olive oil
1 tsp. dried savory or oregano, crumbled
1/2-1 tsp. freshly ground white pepper
2-3 tsp. dried whole wheat bread crumbs (optional)

In a food processor, combine the olives, capers, lemon juice and garlic and process to a smooth paste. Add parsley and process to incorporate. Add oil, savory (or oregano), white pepper and process to blend. Taste.

Season to your taste. If mixture is dry add oil. If it is too moist, stir in bread crumbs. Cover and refrigerate for at least 2-3 hours or overnight.

PORK LOIN CHOPS WITH MUSHROOM GRAVY

6 - 8 pork loin chops
2/3 cup flour
Salt and pepper to taste
1/3 cup butter
1 large onion, chopped
2 cups fresh mushrooms, cleaned and sliced
1 clove garlic, minced
1 2/3 cup milk
1/4 cup dry red wine
1/2 tsp. dried thyme

Combine flour and salt and pepper in a large bag. Shake each pork chop to coat with flour mixture. Melt butter in a large skillet and brown pork chops on each side; remove chops from skillet and place on a paper towel to drain.

Meanwhile sauté onion, mushrooms, and garlic in the skillet until mushrooms and onion are tender. Add leftover flour that was used to coat chops, milk, wine and thyme to the skillet and simmer until mixture starts to thicken. Return chops to the skillet and cover. Simmer for 30 minutes or until pork is cooked through.

POTATO ROYALE

2-3 slices bacon, cooked crisp and crumbled
2 medium potatoes, peeled and sliced
2-4 tbsp chopped onion
1-2 tsp finely minced garlic (optional)
2 tbsp water
1/4 cup mayonnaise
3-4 tbsp sour cream
1/2 cup shredded sharp cheddar cheese
1-2 tbsp freshly grated parmesan cheese (optional)
2 tbsp ripe or green olives, pitted and diced
1/4 tsp salt, or to taste
1/8 tsp freshly ground black pepper, or to taste

Combine potatoes, onion, garlic, and water in 1 quart casserole. Microwave covered at full power until potatoes are tender, about 7-8 minutes, stirring twice. Combine remaining ingredients except bacon. Toss lightly with potatoes. Sprinkle with bacon. Microwave uncovered on full power until heated through, about 2 minutes. Serves 2. Recipe can be doubled or tripled, doubling or tripling cooking time as well.

PUNGENT THAI SAUCE FOR SOUPS
Serves 4

1 teaspoon garlic, finely chopped
1/2 cup Rose's Lime Juice
3 teaspoons cayenne pepper
3 tablespoons fish sauce
2 tablespoons soy sauce
6 teaspoons sugar

Combine the ingredients in a bowl and whisk to incorporate.

RABBIT OR CHICKEN AND ANCHO CHILI SOUP
WITH BLUE CORN TORTILLAS
Serves 6

1 quart rabbit stock ( or chicken stock) (recipe below)
1/2 cup V-8 juice
1/8 teaspoon white vinegar
1/2 cup tomatoes, chopped
1/2 large jalapeno pepper, ribs and seeds removed
2 tablespoons green bell peppers, chopped
2 tablespoons red bell peppers, chopped
2 tablespoons cilantro, chopped
1/2 cup red onions, chopped
1/8 teaspoon garlic, chopped
2 teaspoons Ancho chili powder
1/2 teaspoon oregano
1/2 teaspoon salt

1 pinch white pepper, to taste
8 ounces jack cheese, grated
10 ounces rabbit or chicken, boneless, cooked
30 blue corn tortilla chips

Combine the first thirteen ingredients in a two-quart stockpot and bring to a boil.
Reduce heat to a low simmer and cook for 30 minutes or until vegetables are tender but firm.

To assemble the soup for consumption you will need six 10-12 ounce soup bowls. In the bottom of each put two ounces of rabbit (or chicken) meat from the stock preparation.

Place a nice little pile of grated jack cheese (about 1-1/2 ounces) on top of the meat, then crumble (but not too small) 5 blue corn tortilla chips over the top of the cheese and meat.

When you are ready to serve, pour 6-8 ounces of hot soup over the cheese, meat, and tortilla chips, and serve.

RABBIT STOCK
Or chicken stock

1 whole rabbit or chicken, 3-3 1/2 pounds
1/2 yellow onion, skin removed, coarsely chopped
1 carrot, peeled and coarsely chopped
1 celery stalk, coarsely chopped
1 gallon cold water
2 bay leaves
1/2 teaspoon black pepper
1/2 teaspoon salt

Wash the rabbit or chicken pieces thoroughly in cold water and put them into a 1-1/2 gallon stock pot.

Add onion, carrot, celery, cold water, bay leaves, salt and pepper. Bring stock to a boil and reduce to a slow rolling boil until the liquid reduces to about 1 quart of liquid (approx. 2 hours).

Remove the meat to cool and strain the stock through a fine mesh strainer. Eat the carrot pieces (they are good for you), and chill the stock.

Once the meat is cool enough to handle, carefully remove the meat from the bones for use in soups, quesadillas, or topping your favorite salad.

Once the stock has chilled, remove any hardened fat which will have risen to the top, and discard. Bring the stock to second boil and then strain through a cheesecloth to remove any vegetable matter and the pepper. Freeze the stock in sealable containers in one-cup portions.

SAIGON-FE MARINADE
Great for dipping egg rolls or marinating a flank steak for Asian London Broil. Also wonderful for dunking Crab Rangoons. Serves 8

This recipe combines, if you can picture it in your mouth, traditional Vietnamese and contemporary Southwestern flavors. Most supermarkets now carry Asian or Vietnamese fish sauce.

2 tablespoons garlic, chopped
1/4 cup sugar
1/2 each jalapeno pepper, seeds and ribs removed
1 each Thai pepper, dried
1/4 each Anaheim chili pepper, ribs and seeds removed, chopped
1 each lime, juiced
1 each lemon, juiced
1/2 cup fish sauce
1 cup water
1 teaspoon jalapeno vinegar, or white distilled vinegar

Simply combine garlic, sugar, peppers, lime and orange in a blender and process until peppers are minced. Add fish sauce, water and vinegar. Blend briefly. Store in the refrigerator in a glass jar.

SAUTÉED SQUASH WITH GARLIC

1 tablespoon olive oil or butter -- or 1/2 tablespoon of each
1 cloves garlic -- minced or pressed (1 to 2)
3 small to medium zucchini squash -- cut into matchsticks 1/4 inch thick
3 small to medium yellow crookneck squash -- cut into matchsticks 1/4 in. thick
Freshly grated Parmesan cheese and minced parsley (for garnish)

In large skillet over medium-high heat, heat olive oil or butter. Add garlic and sauté until golden; do not brown. Add squash and sauté just until tender-crisp, tossing to cook evenly (2 to 3 minutes). Garnish with cheese and parsley, if desired, before serving. Makes 4 servings.

SCAMPI ANDRE
(Andre's French Restaurant, Las Vegas)

20 shrimp (10/12 size)
5 fresh sweet basil
2 tablespoons Pernod (a liqueur)
1/2 clove of garlic (chopped fine)
3/4 pint whipping cream
flour
salt & pepper
1 oz. butter
1 oz. oil

Clean the Shrimp by peeling, remove the vein and cut the shrimp in half lengthwise. Season with salt and pepper and pass through flour lightly. Preheat frying pan with butter and oil at high heat. Sauté the shrimp fast so they brown
slightly. Add Garlic very quickly and throw away excess butter. Don't worry about losing some Garlic. Away from fire, mix in Sweet Basil and Pernod then flambe. Add the cream and reduce. Check seasoning. Serve right away.

SHAKE-IT-UP CHICKEN NUGGETS
Serves 4

1 3/4 cups herb-seasoned crumb stuffing mix
1/4 cup grated Parmesan cheese
3 Tbsp. Margarine
1/4 cup low-fat buttermilk
1/4 tsp. ground black pepper
2 boneless, skinless chicken breasts (approximately 1 lb.)

Preheat oven to 450F. Measure stuffing mix into resealable plastic bag. Seal bag and place on flat surface. Crush crumbs by rolling and pressing rolling pin over bag. Open bag and add Parmesan cheese. Reseal bag and shake to mix thoroughly. Melt margarine in a saucepan or in the microwave. Place melted margarine, buttermilk, and pepper in medium shallow bowl. Stir well with spoon. Set aside. Rinse chicken breasts and pat dry with paper towels. Place chicken breasts on cutting board. Cut chicken with a small, sharp, knife, into 16 chunks of the same size. (Each chicken breast should give you 8 chunks or pieces.) Dip each chicken chunk into buttermilk mixture, covering all sides. Let extra butter-milk mixture drip off. Place 3 dipped chunks at a time into bag of crumbs. Seal bag tightly and shake until chicken pieces are evenly coated with crumbs.
Place coated nuggets on an ungreased baking sheet. Repeat with remaining chicken nuggets. Place baking sheet in oven. Bake nuggets 4 minutes. With oven mitts, remove pan from oven. Using tongs, turn over each nugget. Return to oven and bake 4 to 5 minutes, or until medium golden brown. With oven mitts, remove pan from oven. Using tongs, remove nuggets immediately. Place a small bowl of your favorite dipping sauce nearby, if you like. Honey mustard or
sweet and sour sauce are nice for this.

SHRIMP PASTA WITH WINE
(Charleston Seafood Company)

2 teaspoons corn oil margarine
1 teaspoon olive oil
1/2 large onion, chopped (about 1 cup)
1/2 cup dry white wine
1 cup chicken stock, reduced to 1/2 cup
1 teaspoon dried basil, crushed
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper
12 ounces raw shrimp, shelled, deveined and halved lengthwise
2 medium tomatoes (about 1 cup) peeled, seeded and chopped
10 ounces dry linguine, cooked
1 tablespoon margarine or butter
1/2 cup freshly grated Parmesan cheese
1/2 cup chopped fresh parsley

In a large saucepan, melt 2 teaspoons margarine with olive oil and sauté onions until transparent. Stir in wine, chicken stock, basil, salt, pepper and crushed red pepper. Bring to boiling, reduce heat slightly and boil gently, uncovered, for 12 minutes or until reduced in volume by two-thirds. (You should have about 3/4 cup liquid.)

Add shrimp to liquid and simmer, covered, for 3 to 5 minutes, just until shrimp is tender. Remove from heat and stir in tomatoes. Toss cooked hot pasta with 1 tablespoon butter or margarine. Add shrimp mixture, cheese and parsley, and toss until pasta is coated. Serve immediately. Serves 4.

SHRIMP REMOULADE

For the remoulade sauce:

1 cup (250 ml) mayonnaise
2 Tbsp (30 ml) lemon juice
2 Tbsp (30 ml) ketchup
2 Tbsp (30 ml) finely chopped celery
1 Tbsp (15 ml) prepared horseradish
1 Tbsp (15 ml) finely chopped dill cucumber
1 Tbsp (15 ml) finely chopped capers
1 Tbsp (15 ml) Creole or Dijon mustard
1 Tbsp (15 ml) finely chopped parsley
1/2 tsp (2 ml) finely chopped tarragon
1 Tbsp (15 ml) hot sauce (or to taste)

1 lb (450 g) cooked, peeled, medium-sized shrimp

For the garnish:
Lettuce leaves
Tomato wedges or whole cherry tomatoes
Hard-cooked eggs, peeled and cut into rounds
or wedges
Black olives

Combine all the sauce ingredients in a bowl and stir or whisk until thoroughly combined. Add the cooked shrimp and toss to coat with the sauce. Place each serving of shrimp on a bed of lettuce leaves and garnish with tomatoes, eggs, and black olives as desired. Serves 4 to 6.

SINGING SHRIMP

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

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

THAI STYLE CHICKEN, CELLOPHANE NOODLE
AND STRAW MUSHROOM SOUP
This wonderfully pungent soup can be made with almost any cooked poultry.
Serves 6

1 batch of Pungent Thai Sauce For Soups (which see)
1 1/2 cups cooked chicken meat
3 1/2 cups game chicken stock
1 14 oz. can straw mushrooms
1 1/2 ounces cellophane noodles
8 baby carrots, sliced thinly
1 stalk celery, thinly sliced on a bias
2 teaspoons red bell peppers, small dice
2 teaspoons red onions, diced
1 scallion, thinly sliced

Prepare the Pungent Sauce (Recipe Below) the day before

Place the cooked chicken meat in a bowl. Pour 2 tbsp. of the Pungent Sauce over the meat and stir to coat. Allow to marinate for an hour or so. Open the can of mushrooms and add the broth to the stock, bring both to a boil in a soup pot .
Once boiling, add the cellophane noodle and fresh vegetable and boil for about 8 minutes or until the noodles succumb to the tooth. Add the mushrooms. Lift the meat out of the bowl with a slotted spoon and add it to the stock. Bring the soup back to a boil and remove from the heat. Stir and taste.

You can adjust the intensity of the soup by adding some, or all, of the Pungent Sauce. Serve this soup in clear bowls if you have them. Serve some of the sauce on the table so your guests can add as much heat as they like.

TUNA AND MACARONI SALAD

1/2 lb macaroni, cooked to al dente stage
1 large can tuna, drained and flaked
2/3 cup sliced green onion,
1/2 cup boiled green peas
1/2 cup finely cut or coarsely grated raw carrot
1/2 cup mayonnaise
1 tbsp lemon juice
1 tbsp honey
salt, pepper and mustard to taste
2 tbsp chopped dill
1/4 cup whipped cream (optional).

Boil macaroni in salted water, drain and rinse in cold water. Combine tuna, green onion, green peas, and carrot. Add the macaroni and mix well. Prepare dressing by mixing mayonnaise, lemon juice, honey, chopped dill, salt, pepper and mustard. Pour the dressing on to the salad, mix well, and chill for a while. Serve on a bed of lettuce.

VEGETABLE LASAGNA

1 pkg lasagna noodles, cooked al dente and well drained
1 head cauliflower, broken into small florets (discard coarse stems)
1 bunch broccoli (discard coarse stems)
3 carrots, thinly sliced
1 8-oz can sliced mushrooms, drained
6 oz each shredded Cheddar, Mozzarella and Monterey Jack, blended together
4 tbsp butter
2 tbsp flour
1 1/2 cups milk
garlic powder, oregano, and Creole seasoning to taste

Butter a 9x13x2-inch baking dish. Cook veggies crisp-tender. Make a white sauce with butter, flour and milk and season to taste. Alternate layers of noodles, veggies, sauce and cheeses. Bake at 350F until bubbly, 40-50 minutes. Serves 8-10. Note: 2 pkgs frozen winter vegetable mixture are an acceptable substitute.

WHITE CHOCOLATE MACAROONS

4 oz. white chocolate, chopped
1 cup sugar
1/2 tsp. ground ginger
1 tsp. ground cinnamon
4 large egg whites
2 cups flaked coconut
1/3 cup macadamia nuts, chopped
2/3 cup dried pineapple, chopped

Melt white chocolate in a glass bowl in the microwave, being careful not to scorch. Combine sugar, ginger and cinnamon and stir. Beat egg whites with a mixer until foamy. Slowly add sugar mixture and continue beating for several minutes until sugar is dissolved. Add melted white chocolate, coconut, nuts and pineapple and stir. Drop tablespoonfuls onto a baking sheet covered with parchment paper and bake for about 15 minutes or until slightly browned.

 

 

 

 

 

 

SHALOM FROM SPIKE & JAMIE



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